Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality

Frank, Damian; Geesink, G.H.; Alvarenga, Tharcilla I.R.C.; Polkinghorne, Rod; Stark, Janet; Lee, Michael; Warner, R. D.

doi:10.1016/j.meatsci.2016.09.010

Cited by 38 publications

(22 citation statements)

References 36 publications

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“…The results of this study agree with [74,80] that HS reduces MFI. The mechanism is that, because HS generates high amounts of reactive oxygen species, this either (i) leads to the oxidation of myofibrillar proteins that can cause protein cross-linking and toughness or (ii) leads to the direct oxidation of calpain, preventing proteolysis from occurring, or a combination of both [88]. Elsewhere, HS has been observed to increase Atrogin-1 gene expression, which is associated with muscle wasting, which would likely have consequences for meat tenderisation.…”

Section: Discussionmentioning

confidence: 99%

Growth Performance and Characterization of Meat Quality of Broiler Chickens Supplemented with Betaine and Antioxidants under Cyclic Heat Stress

Shakeri

Cottrell

Wilkinson³

et al. 2019

Antioxidants

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Heat stress (HS) causes oxidative stress, which compromises broiler performance and meat quality. The aim of this study was to determine whether dietary antioxidants could be used as an amelioration strategy. Seventy-two day-old-male Ross-308 chicks were exposed to either thermoneutral or cyclical heat stress conditions. Diets were either control commercial diet (CON), CON plus betaine (BET), or with a combination of betaine, selenized yeast, and vitamin E (BET + AOX). Heat stress increased the rectal temperature (p < 0.001), respiration rate (p < 0.001), decreased blood pCO2 (p = 0.002), and increased blood pH (p = 0.02), which indicated the HS broilers had respiratory alkalosis. Final body weight was decreased by HS (p < 0.001), whereas it was improved with BET (p = 0.05). Heat stress reduced cooking loss (p = 0.007) and no effect on drip loss, while BET decreased the drip loss (p = 0.01). Heat stress reduced the myofibril fragmentation index (p < 0.001) and increased thiobarbituric acid reactive substances (p < 0.001), while these were improved with the combination of BET + AOX (p = 0.003). In conclusion, BET overall improved growth rates and product quality in this small university study, whereas some additional benefits were provided by AOX on product quality in both TN and HS broilers.

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Section: Discussionmentioning

confidence: 99%

Growth Performance and Characterization of Meat Quality of Broiler Chickens Supplemented with Betaine and Antioxidants under Cyclic Heat Stress

Shakeri

Cottrell

Wilkinson³

et al. 2019

Antioxidants

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show abstract

“…Moreover, oxygen‐rich MAP has been used to improve the colour and retail potential of red meat. With lamb, Frank et al () demonstrated that oxygen‐rich MAP resulted in lower flavour scores and differing volatile profiles than lamb meat instead held within vacuum skin packaging. Likewise, Aaslyng et al () concluded that Swedish consumers aged 56–96 years preferred the flavour of beef steaks packaged within vacuum skin or anaerobic packaging rather than oxygen‐rich MAP.…”

Section: Sensory Characteristicsmentioning

confidence: 99%

Red meat (beef and sheep) products for an ageing population: a review

Holman

Fowler

Hopkins

2019

Int J of Food Sci Tech

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Summary The global population is becoming older, and still, this cohort considers red meat (beef and sheep meat) as an important staple in their diet. It is understood that the requirements from these red meats will vary as a person ages, often because of associated physiological changes; nutrition and health concerns; and reduced sensorial capacities. This creates an imperative to develop red meat products that appeal and satisfy the demands of elderly people. Here, we have reviewed current literature with the aim to comprehend the elderly consumer market, their demands for nutritive and quality traits, and their requirements for safe and convenient red meat (beef and sheep) products. Based on these studies, it was apparent that these specifications may be delivered using available knowledge of intrinsic and extrinsic influences on red meat if considered within the context of elderly customers, that is, to deliver upon elderly people’s requirements for conventional red meat products which are inexpensive, of consistent and perceivable high quality, and quell any associated health concerns for the consumer.

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“…Studies performed with the aim of assessing consumers' preferences when buying raw meat indicate that they privileged the colour and appearance of the meat, including the appearance of the packaging, as the main factors of choice at the time of purchase. At the time of consumption, however, tenderness, juiciness, odour, and flavour prevailed [4,83].…”

Section: 7mentioning

confidence: 99%

Influence of Skin Packaging on Raw Beef Quality: A Review

Stella

Bernardi

Tirloni

2018

Journal of Food Quality

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A detailed revision of several aspects related to the application of skin packaging to raw beef was considered. Skin packaging, a relatively new technique derived from vacuum packaging, was developed with the aim of retailing small portions of fresh meat, minced meat, or meat preparations. Above all, the influence of this typology of packaging on the microbial population of raw meat was studied, with particular attention to total viable count, aerobic spoilage bacteria, anaerobic bacteria, Enterobacteriaceae, Brochothrix thermosphacta, and lactic acid bacteria. Moreover, the effect on acidification by LAB was also deepened. As colour is the main characteristic influencing purchase decisions at the point of sale, the effect of skin packaging on this parameter was evaluated for raw meat but also for cooked meat. Tenderness, juiciness, and the ability to hold liquid of raw meat when packed in skin conditions were also considered. Furthermore, odour and flavour were considered as sensorial parameters possibly affected by skin packaging. Finally, acceptability by consumer was also investigated. In the studies considered, results showed that skin packaging is advantageous in terms of maintenance of meat quality and for prolonging shelf-life, improving the stability of the products.

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Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality

Cited by 38 publications

References 36 publications

Growth Performance and Characterization of Meat Quality of Broiler Chickens Supplemented with Betaine and Antioxidants under Cyclic Heat Stress

Growth Performance and Characterization of Meat Quality of Broiler Chickens Supplemented with Betaine and Antioxidants under Cyclic Heat Stress

Red meat (beef and sheep) products for an ageing population: a review

Influence of Skin Packaging on Raw Beef Quality: A Review

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