Effect of heat treatments on the physicochemical and sensory properties of the longissimus thoracis muscle in unweaned Limousin calves

Kaliniak-Dziura, Agnieszka; Domaradzki, Piotr; Kowalczyk, Marek; Florek, Mariusz; Skałęcki, Piotr; Kędzierska‐Matysek, Monika; Stanek, P.; Dmoch, Małgorzata; Grenda, Tomasz; Kowalczuk-Vasilev, Edyta

doi:10.1016/j.meatsci.2022.108881

Cited by 13 publications

(8 citation statements)

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“…The α-tocopherol concentrations found in the present study for the European beaver tissues (Table 2) were within the wide range reported by Tejerina et al [50] for skeletal muscles of Iberian pigs (280-420 µg/100 g) from different production systems and by Realini et al [51] for beef obtained from cattle fed concentrate (292 µg/100 g) and grazed on pasture (391 µg/100 g). However, our results were higher than values reported by other authors [52,53] for veal (163.88-268 µg/100 g). The higher content of α-tocopherol was found in red deer meat from New Zealand, which ranged from 438 µg/100 g (stags) to 561 µg/100 g (hinds) [54], as well as in meat of reindeer from Norway, amounting to between 498 µg/100 g and 602 µg/100 g [18], and in Iberian deer meat at around 585 µg/100 g [19].…”

Section: Fat-soluble Vitamins and Total Antioxidant Capacitycontrasting

confidence: 86%

Antioxidant Properties and Proximate Composition of Different Tissues of European Beaver

et al. 2022

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The chemical composition, content of cholesterol, retinol and α-tocopherol, and the total antioxidant capacity of different tissues from wild beavers were investigated. The total phenolic contents and free radical scavenging activity (DPPH and ABTS assays) were analysed spectrophotometrically, and fat-soluble vitamins were quantified using high-performance liquid chromatography. The type of tissue (skeletal muscle from loin and hind leg vs. adipose tissue from subcutaneous fat and tail) significantly affected content of all chemical components. The concentration of cholesterol was not related to total fat content. The retinol and α-tocopherol contents (µg/100 g) were significantly higher in the tail (13.0 and 391.2) and subcutaneous fat (12.2 and 371.3) compared to skeletal muscles (as an average 9.1 and 361.4). Among all tissues the tail showed significantly the highest values of DPPH (3.07 mM TE/100 g), ABTS (3.33 mM TE/100 g), and total phenolics (TPC, 543.7 mg GAE/100 g). The concentration of retinol was positively correlated with α-tocopherol (0.748, p < 0.001), and both vitamins were very strongly correlated with DPPH (0.858 and 0.886, p < 0.001), ABTS (0.894 and 0.851, p < 0.001), and TPC (0.666 and 0.913, p < 0.001). The principal component analysis proved that moisture, ash, and protein contents were representative for skeletal muscles, whereas, retinol, α-tocopherol, ABTS and DPPH accurately described the antioxidant capacity of tissue from the tail.

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Section: Fat-soluble Vitamins and Total Antioxidant Capacitycontrasting

confidence: 86%

Antioxidant Properties and Proximate Composition of Different Tissues of European Beaver

et al. 2022

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“…The water content in meat products reflects their tenderness, juiciness, and palatability [25]. The moisture content of meat often reduces after cooking [26,27]. Goluch et al [27] reported that water bath cooking, grilling, oven negotiation, roasting, or pan-frying significantly lowered the water content of goose breast meat.…”

Section: Effect Of Different Processing Methods On the Nutritional Qu...mentioning

confidence: 99%

“…During heat processing, the decrease in meat moisture content results from water evaporation, and the contraction of muscle fibers reduces the water-holding capacity of meat [28]. Studies found that the decrease in water content of cooked meat accompanies the increase in protein and fat content [26,29]. YU et al found that heat treatment causes a series of changes in meat proteins, including structural (denaturation of sarcoplasmic protein and myofibrillar protein) and molecular (protein carbonylation, modification of aromatic residues, generation of Maillard reaction products) changes [30], which affect the moisture, juiciness, color, etc., of meat.…”

Section: Effect Of Different Processing Methods On the Nutritional Qu...mentioning

confidence: 99%

Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis

et al. 2022

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There are limited reports about the effect of different heat treatments on the quality and flavor of Black Tibetan sheep meat. The current study examined the effect of pan-frying, deep-frying, baking, and boiling treatment on the quality of Black Tibetan sheep meat; the amino acid, fatty acid, and volatile flavor compounds (VFCs) were investigated by a texture analyzer, ultra-high-performance liquid chromatography (UHPLC), gas chromatography (GC), and headspace-gas chromatography-ion mobility (HS-GC-IMS). The key VFCs were identified through orthogonal partial least squares discrimination analysis (OPLS-DA), and variable importance projection (VIP) values. In addition, Pearson’s correlations between meat quality parameters and key VFCs were examined. The sensory scores, including texture, color, and appearance, of baked and pan-fried meat were higher than those of deep-fried and boiled meat. The protein (40.47%) and amino acid (62.93 µmol/g) contents were the highest in pan-fried meat (p < 0.05). Additionally, it contained the highest amounts of monounsaturated and polyunsaturated fatty acids, such as oleic, linoleic, and α-linolenic acids (p < 0.05). Meanwhile, pan-fried and deep-fried meat had higher amounts of VFCs than baked meat. The OPLS-DA similarity and fingerprinting analyses revealed significant differences between the three heat treatment methods. Aldehydes were the key aroma compounds in pan-fried meat. Importantly, 3-methylbutyraldehyde and 2-heptanone contents were positively correlated with eicosenoic, oleic, isooleic, linoleic, α-Linolenic, and eicosadiene acids (p < 0.05). To sum up, pan-fried Black Tibetan sheep meat had the best edible, nutritional, and flavor quality.

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“…Table 3 summarizes the effect of the heating process on the nutritional value (fatty acids, proteins, vitamins, and minerals) of meat from different animal species described in the following sections. Total lipids, SFA and MUFA increase, PUFA decrease [73] Total lipids, SFA and MUFA increase, PUFA decrease [73] Total lipid increase, SFA increase [74] Total lipids increase in Limousin calves [75] Protein digestibility decrease [76] Leucine, glutamic and aspartic acid increase [77] Protein digestibility increase [76] Leucine, glutamic and aspartic acid increase [77] Protein digestibility increase [76] Vitamin E decrease [75] No effect on vitamin B12 [78] No effect on vitamin B12 [78] Vitamin B1 and vitamin D decrease [79] Vitamin D decrease; vitamin B12 decrease [78] Vitamin E decreases [75] Ash increase from 1 to 1.3% [72] Na, K, P, Ca and Mg decrease Fe and Zn increase [79] Na, K, P, Ca and Mg decrease, while Fe and Zn increase [79] Fe, Mg and K decrease [80] Ca, Cu, Fe, K, Mg decrease in bovine liver [81] Ca, Cu, Fe, K, Mg stability in bovine liver [81] Sheep and Goat SFA, MUFA and PUFA increase [82] Ash increase [83] SFA, MUFA and PUFA increase [82] Ash increase [83] No differences in total amino acids and in essential amino acids [83] No differences in total amino acids and in essential amino acids [83] Pig Total lipids and ash increase [81] Total amino acids content decrease [84] Tryptophan decrease [85] Protein digestibility increase [86] Vitamin B1 strong decrease [79] Protein digestibility increase [87] Ash increase [72]; Na, K, P, Ca and Mg ...…”

Section: Effect Of Heating Processes On Meat Nutritional Valuementioning

confidence: 99%

Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk–Benefit?

Iammarino,

Marino,

Nardelli

et al. 2024

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The heating process is a crucial step that can lead to the formation of several harmful chemical compounds in red meat such as heterocyclic aromatic amines, N-Nitrosamines, polycyclic aromatic hydrocarbons and acrylamide. Meat has high nutritional value, providing essential amino acids, bioactive compounds and several important micronutrients which can also be affected by heating processes. This review aims to provide an updated overview of the effects of different heating processes on both the safety and nutritional parameters of cooked red meat. The most-used heating processes practices were taken into consideration in order to develop a risk–benefit scenario for each type of heating process and red meat.

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Effect of heat treatments on the physicochemical and sensory properties of the longissimus thoracis muscle in unweaned Limousin calves

Cited by 13 publications

References 58 publications

Antioxidant Properties and Proximate Composition of Different Tissues of European Beaver

Antioxidant Properties and Proximate Composition of Different Tissues of European Beaver

Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis

Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk–Benefit?

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