Improvement of shelf-life and wholesomeness of ground beef by irradiation—2. Chemical analysis and sensory evaluation

Lefebvre, N.; Thibault, Chantal; Charbonneau, R.; Piette, J.P.G.

doi:10.1016/0309-1740(94)90133-3

Cited by 74 publications

(44 citation statements)

References 5 publications

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“…Increases in FFA content were dependent on storage time for all treatments. A previous study found that the FFA percentage increased with increasing storage time (Lefebvre et al, 1994). Fig.…”

mentioning

confidence: 70%

Effects of Pumpkin (Cucurbita moschata Duch.) Leaf Ethanolic Extracts on Lipid Oxidation and Microbial Activity in Refrigerated Raw Ground Pork

Choe¹,

Kim²,

Choi³

et al. 2011

Korean Journal for Food Science of Animal Resources

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This study was conducted to evaluate the antioxidant effects of pumpkin leaf extracted using a 50% ethanol on ground pork during storage. The pumpkin leaf extracts were added at concentrations of 0.05 (PE-0.05), 0.1 (PE-0.1), and 0.2% (PE-0.2) to ground pork, and 0.05% of ascorbic acid (As-0.05) was added as a control. Each sample was collected after 1, 4, 7, and 10 d of storage and the pH, total viable counts (TVC), conjugated dienes (CD), free fatty acids (FFA), and thiobarbituric reaction substance (TBARS) values were measured. The pH of the pork samples decreased until day 7, and then increased thereafter, except for the control and PE-0.05 sample. Lower CIE a * values were observed for pork samples containing PE relative to As-0.05 at increasing storage time (p<0.05). The addition of PE decreased the TVC, CD, FFA and TBARS values levels in the ground pork when compared to the control during 10 d of storage. These results indicate that PE can produce notable effects on meat products, such as inhibiting lipid oxidation and discoloration.

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mentioning

confidence: 70%

Effects of Pumpkin (Cucurbita moschata Duch.) Leaf Ethanolic Extracts on Lipid Oxidation and Microbial Activity in Refrigerated Raw Ground Pork

Choe¹,

Kim²,

Choi³

et al. 2011

Korean Journal for Food Science of Animal Resources

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“…For all treatments, FFA value increased with an increase in storage times (p<0.05). Lefebvre et al (1994) observed that the FFA value increased in irradiated ground beef during storage time. Sample containing GLP and GSP Control, pork patties without antioxidant; GLP1, pork patties with 0.1% goldenrod leaf powder; GLP2, pork patties with 0.5% goldenrod leaf powder; GSP1, pork patties with 0.1% goldenrod stem powder; GSP2, pork patties with 0.5% goldenrod stem powder and AS, pork patties with 0.05% ascorbic acid had a lower FFA value than the control and AS over the storage period.…”

Section: Conjugated Diens (Cd) and Free Fatty Acids (Ffa)mentioning

confidence: 90%

Antioxidant Activity of Goldenrod (Solidago virgaurea) Leaf and Stem Powder on Raw Ground Pork during Chilled Storage

Kim¹,

Kim²,

Choe³

et al. 2013

Korean Journal for Food Science of Animal Resources

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The effects of adding goldenrod leaf powder (GLP) and goldenrod stem powder (GSP) (0.1% and 0.5%) to raw ground pork on antioxidant activity were examined. The following six treatment groups were used: Control (without antioxidant), GLP1 (with 0.1% GLP), GLP2 (with 0.5% GLP), GSP1 (with 0.1% GSP), GSP2 (with 0.5% GSP) and AS (with 0.05% ascorbic acid). The chemical compositions, pH values, instrumental color, conjugated diene (CD), free fatty acids (FFA) and thiobarbituric acid-reactive substance (TBARS) value were measured during 15 d of storage at chilled temperatures. The addition of GLP and GSP showed no effect on moisture, protein and fat contents of the samples. However, adding 0.5% GSP increased the ash contents of ground pork (p<0.05). The pH values of treated samples decreased until day 7, and then increased thereafter. The addition of GLP and GSP decreased the L * and a * values and increased the b * value (p<0.05). The CD, FFA and TBARS value of the control were higher (p<0.05) than samples containing GLP and GSP. The addition of GLP and GSP resulted in a significant decrease in CD, FFA and TBARS values. Overall, this study demonstrated that GL and GS could be used as an antioxidant of raw ground pork.

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“…However, some researchers have suggested (Ahn et al, 2000;Du et al, 2002;Patterson and Stevenson, 1995) that the use of this technology in meat products is limited because of the resulting changes in the aroma, color and flavor, which can significantly affect consumer acceptance. Radiation could accelerate oxidation reactions and it may produce undesirable compounds (Chen et al, 1999;Groninger et al, 1956;Lambert et al, 1992;Lefebvre et al, 1994;Thayer et al, 1993).…”

Section: Samples and Sample Treatmentmentioning

confidence: 99%

Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage

García-Márquez¹,

Narváez-Rivas²,

Gallardo³

et al. 2013

Grasas y Aceites

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Improvement of shelf-life and wholesomeness of ground beef by irradiation—2. Chemical analysis and sensory evaluation

Cited by 74 publications

References 5 publications

Effects of Pumpkin (Cucurbita moschata Duch.) Leaf Ethanolic Extracts on Lipid Oxidation and Microbial Activity in Refrigerated Raw Ground Pork

Effects of Pumpkin (Cucurbita moschata Duch.) Leaf Ethanolic Extracts on Lipid Oxidation and Microbial Activity in Refrigerated Raw Ground Pork

Antioxidant Activity of Goldenrod (Solidago virgaurea) Leaf and Stem Powder on Raw Ground Pork during Chilled Storage

Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage

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