Effects of various thermal processing methods on the shelf‐life and product quality of vacuum‐packaged braised beef

Wang, Qingbo; Zhang, Min; Adhikari, Benu; Cao, Ping; Yang, Chaohui

doi:10.1111/jfpe.13035

Cited by 14 publications

(13 citation statements)

References 18 publications

(20 reference statements)

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“…Likewise, Wang et al. (2019) found that beef treated with microwaves received significantly lower liking scores along with increased perceptions of hardness than beef treated with other processing methods across a variety of sensory variables. Participants also reported that spiciness and heat were overpowering flavors in the herb meals, but not necessarily in an appealing way.…”

Section: Resultsmentioning

confidence: 97%

Creating foods for older adults: Emotional responses and liking of microwave‐assisted thermal sterilization processed meals

Romaniw

Montero

Sharma

et al. 2022

Journal of Food Science

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The purpose of this study was to examine emotional and liking responses to foods designed for older adults and made using microwave-assisted thermal sterilization technology (MATS). Six chicken pasta meals (three each with and without herbs) were formulated with three concentrations of salt at 100%, 75%, and 50%. Seventy-six community-dwelling older adults conducted sensory and emotional evaluations. Sensory testing involved measuring liking of various sensory attributes using a 9-point hedonic scale, Just-about-right scales to measure appropriateness of the intensity of the attributes, and check-all-thatapply questions to identify perceived flavor and texture attributes. EsSense25 methodology was used for capturing food-evoked emotional responses. Significant differences existed in all measured sensory attributes and in 14 out of the 25 tested emotions across the six meals. Liking scores for all pastas with herbs and high salt pasta with no herbs were not significantly different for all tested attributes and fell between neither like nor dislike and like slightly on the 9-point hedonic scale. These samples were also associated with positive emotions related to energy and activation. Low-salt pastas with no herbs were consistently the least liked samples and evoked negative emotions. Results show that sodium content can be reduced by up to half when herbs are added to microwave-processed pasta meals without compromising liking.

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Section: Resultsmentioning

confidence: 97%

Creating foods for older adults: Emotional responses and liking of microwave‐assisted thermal sterilization processed meals

Romaniw

Montero

Sharma

et al. 2022

Journal of Food Science

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show abstract

“…For example, Wang et al. (2019) observed a significantly higher peroxide value in a water bath thermal sterilization group than that detected in the control group, which indicated that lipid oxidation in the vacuum‐packaged braised beef was accelerated via water bath thermal sterilization. In addition, Song et al.…”

Section: Introductionmentioning

confidence: 99%

“…Studies have been performed to analyze the effects of thermal processing on the flavor profile, shelf‐life, texture, and sensory characteristics of meat and meat products (Barbosa‐Cánovas et al., 2014; Wang et al., 2019). For example, Wang et al.…”

Section: Introductionmentioning

confidence: 99%

The effects of thermal treatment on the bacterial community and quality characteristics of meatballs during storage

Wang

Zhou

et al. 2020

Food Science & Nutrition

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Thermal treatment is a widely applied food processing technology in the meat industry due to its convenience. However, the interpretation of the changes in the bacterial community and quality properties in the thermal processed meat products have not been well established. Therefore, the effects of thermal treatment on the quality characteristics and bacterial communities in meatballs during storage at 4°C were investigated, which will provide a more comprehensive understanding of the influence of thermal treatment on the meat quality. Thermal treatment (121°C, 15 min) decreased the initial total viable bacterial counts by 2.1 log CFU/g and the diversity of the initial bacterial communities in meatballs. Compared with the thermal treatment group, a significantly more rapidly increasing trend of total volatile basic nitrogen and a decreasing trend of pH were observed in the control group. At the end of storage, the bacterial community was dominated by Streptococcus, Acinetobacter and Pseudomonas in the thermal treatment meatballs, whereas Pseudomonas, Pantoea, and Serratia. dominated the bacterial community of the control group. Besides, the predicted metabolic pathways revealed high levels of carbohydrate, amino acid, and lipid metabolism in the control group. This finding could contribute to a deep understanding of the influence of thermal treatment on the meat quality. Moreover, these results could provide a theoretical foundation for the development of alternative and novel nonthermal processing technologies for use in the meat industry.

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“…With Tan sheep ribs as raw materials, hand grab mutton (HGM) is a traditional boiled meat product with national characteristics in Northwest China. At present, most of the HGM products sold in the market use the “soft can” production technology to extend the shelf life, but the high-temperature and high-pressure sterilization has seriously damaged its flavor, which is not conducive to the development of Tan sheep meat processing industry ( 5 , 6 ).…”

Section: Introductionmentioning

confidence: 99%

High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage

Luo

et al. 2022

Front. Nutr.

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Taking the eutectic point as the final freezing temperature, the differences of flavor substances of in hand grab mutton (HGM) frozen at three rates of 0. 26 cm/h (−18°C), 0.56 cm/h (−40°C) and 2.00 cm/h (−80°C) were determined and analyzed. The results showed that the flavor of HGM decreased significantly after freezing. With the increase of freezing rate, the contents of aldehydes, alcohols, ketones, acids, esters, others, free amino acids and 5′-nucleotides were higher, and the content of specific substances was also generally increased. All samples from unfrozen and frozen HGM could be divided into four groups using an electronic nose based on different flavor characteristics. Seven common key aroma components were determined by relative odor activity value (ROAV), including hexanal, heptanal, octanal, nonanal, (E)-oct-2-enal, (2E,4E)-deca-2,4-dienal and oct-1-en-3-ol. The higher the freezing rate, the greater the ROAVs. Taste activity values calculated by all taste substances were far <1, and the direct contribution of the substances to the taste of HGM was not significant. The equivalent umami concentration of HGM frozen at −80°C was the highest. These findings indicated that higher freezing rate was more conducive to the retention of flavor substances in HGM, and the flavor fidelity effect of freezing at −80°C was particularly remarkable.

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Effects of various thermal processing methods on the shelf‐life and product quality of vacuum‐packaged braised beef

Cited by 14 publications

References 18 publications

Creating foods for older adults: Emotional responses and liking of microwave‐assisted thermal sterilization processed meals

Creating foods for older adults: Emotional responses and liking of microwave‐assisted thermal sterilization processed meals

The effects of thermal treatment on the bacterial community and quality characteristics of meatballs during storage

High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage

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