Effects of aging time and natural antioxidants on the color, lipid oxidation and volatiles of irradiated ground beef

Ismail, Hesham; Lee, E.J.; Ko, Kyung Yuk; Ahn, Dong U.

doi:10.1016/j.meatsci.2008.02.007

Cited by 62 publications

(34 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The colour of the beef patties with added UREX (LUREX and HUR-EX) or GTE (LGTE and HGTE) showed no significant difference (P > 0.05) when compared to those of control (beef patties without UREX and GTE). This result agrees with the findings of Ismail, Lee, Ko, and Ahn (2008) and Nam and Ahn (2003), who reported that the addition of antioxidants has no effect on the lightness of irradiated beef steaks and ground beef during storage. In addition, neither redness (CIE a ⁄ value) nor yellowness (CIE b ⁄ value) were significanty different in both raw and cooked patties (Table 2) values of beef and chicken patties after the addition of tea catechins and vitamin C, while the Hunter L value showed no significant difference (P > 0.05) among samples.…”

Section: Determination Of Lipid Oxidationsupporting

confidence: 93%

Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus)

et al. 2014

View full text Add to dashboard Cite

Section: Determination Of Lipid Oxidationsupporting

confidence: 93%

Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus)

et al. 2014

View full text Add to dashboard Cite

“…On the other hand, Ismail et al [28] reported that ground meat made with beef aged for 2 and 3 wk had greater lipid oxidative stability during chilled storage than that prepared with beef aged for 1 wk. Moreover, Farouk and Wieliczko [8] reported that lipid oxidation of beef muscles increased up to 3 wk of post-mortem storage then slightly reduced on the 4th wk, which was likely the formation of malondialdehyde-free amino acids/muscle proteins complexes.…”

Section: Resultsmentioning

confidence: 99%

Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system

Choe

Kim

Farouk

et al. 2017

Asian-Australas J Anim Sci

View full text Add to dashboard Cite

ObjectiveThe objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system.MethodsLamb loins (M. longissimus lumborum, n = 25) were aged at −1.5°C for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk). The aged/frozen/thawed lamb loins were ground, and model sausages were formulated with 75% aged/frozen/thawed lamb loin, 25% water, 1.5% sodium chloride (NaCl) and 0.3% sodium tripolyphosphate. The pH and thaw/purge loss of aged/frozen/thawed lamb loins were evaluated, and protein functionality (protein solubility and emulsifying capacity), water-holding capacity and textural properties of model sausages were determined. Cooked model sausages were vacuum-packaged in a plastic bag and displayed under continuous fluorescent natural white light (3°C±1°C). Colour and lipid oxidation of the cooked model sausages were evaluated on 0 and 21 d of display storage.ResultsAgeing prior to freezing had no impact on pH and purge/thaw loss of lamb loins and the colour of cooked sausages (p>0.05) made from the loins. Lamb loins aged for at least 3 wk prior to freezing numerically improved total and myofibrillar protein solubilities (p>0.05) and emulsion activity index (p = 0.009) of meat batter, but decreased cooking loss (p = 0.003) and lipid oxidation (p<0.05) of model sausages.ConclusionThis study suggests that post-mortem ageing of raw meat prior to freezing could improve water-holding capacity and lipid oxidative stability of sausage made from the meat.

show abstract

“…The redness of irradiated meat products seems to change differently with food category. The redness of hams [17], cooked pork sausage [31], and wrapped beef patties [32] was changed similarly like SBJ when they were irradiated, but the redness of dry-cured loins [30] and raw turkey breast and thigh meats [33] was increased as the irradiation dose was increased. Values of * (yellowness) of SBJ were not significantly ( > 0.05) changed as the irradiation energy increased.…”

Section: Effect Of Irradiation On Color Of Sbjmentioning

confidence: 99%

Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops

Zhao

Zhang

Guo

et al. 2017

Journal of Food Quality

View full text Add to dashboard Cite

To develop an alternative pasteurization process for the spicy beef jerky (SBJ), it was treated with irradiation doses of 0, 0.5, 1.5, 3, 4, 6, and 8 kGy and the sensory attributes, texture properties, drip loss, and the protein biological efficiency were studied. The results showed that lightness, drip loss, and off-odor of SBJ increased, while the hardness, chewiness, gumminess, color preference, and taste of SBJ decreased with the increase in irradiation dose. This tendency was obvious as the irradiation dose increased to 6 kGy and 8 kGy. The possible reason for these quality changes might be due to the free radicals produced by irradiation. This speculation is supported by the decrease of the content of capsanthin and the increase of the content of TBARS of SBJ with the increase in irradiation dose. The plate counts of treated SBJ indicated that 4 kGy was suitable for pasteurization of SBJ.

show abstract

Effects of aging time and natural antioxidants on the color, lipid oxidation and volatiles of irradiated ground beef

Cited by 62 publications

References 39 publications

Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus)

Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus)

Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system

Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops

Contact Info

Product

Resources

About