Microstructure and physical changes in the Mexican cooked lamb meat barbacoa made with chilled and frozen meat

Estrada-Solís, Joaquín; Figueroa-Rodríguez, Katia A.; Sandoval, Benjamín Figueroa; Hernández‐Rosas, Francisco; Hernández-Cázares, Aleida S.

doi:10.1016/j.meatsci.2016.04.001

Cited by 24 publications

(6 citation statements)

References 32 publications

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“…Oxidative reactions of lipids and exudation of water occurred during storage, and these phenomena have been demonstrated to reduce L * values (Muela, Sañudo, Campo, Medel, & Beltrán, ; Vieira, Diaz, Martínez, & García‐Cachán, ). Moreover, although other studies showed that the b * values decrease during storage (Estrada‐Solis, Figueroa‐Rodriguez, Figueroa‐Sandoval, Hernandez‐Rosas, & Hernandez‐Cazares, ; Fernandes, de Alvarenga Freire, da Costa Carrer, & Trindade, ), no significant differences in the b * values were observed in our study. Consumers tend to prefer brighter and more yellow soft‐boiled chicken (Chen, Guo, Xu, Lu, & Zhang, ), and a brighter appearance to the soft‐boiled chicken can increase the consumer's desire to eat it.…”

Section: Resultscontrasting

confidence: 96%

Edible quality of soft‐boiled chicken processing with chilled carcass was better than that of hot‐fresh carcass

Wang

Qin

et al. 2019

Food Science & Nutrition

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Soft‐boiled chicken is widely popular with its flavor and texture. In a traditional view, the edible quality of soft‐boiled chicken producing with hot‐fresh carcass (without any chilled procedure after evisceration) was better than that of chilled carcass. Hot‐fresh groups with 1, 2, or 4 hr and chilled groups with 24, 48, or 60 hr were used to clarify the view in this study. The results indicated that no significant difference in hardness, springiness, cohesiveness of texture profiles and b* value of skin color was observed between each group, although the highest L* value was obtained in hot‐fresh 4 hr group. Higher contents of succinic acid were found in chilled groups when compared to that of hot‐fresh groups, but there was no difference in lactic acid and pH values. Lower contents of adenosine 5′‐monophosphate (AMP), guanosine 5′‐monophosphate (GMP), inosine and hypoxanthine, and higher inosine‐5′‐monophosphate (IMP) (especially for hot‐fresh 1 hr) were observed in hot‐fresh groups. In addition, although no difference in umami amino acids and bitter amino acid was observed between each tested group, higher amounts of Asp, Met, Ile, Leu, Tyr, and Arg were observed in chilled groups, especially for chilled 60 hr. The finding indicated that the traditional view was lack of scientific evidence, and chilled carcass was suitable for soft‐boiled chicken, substituting for the hot‐fresh carcass.

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Section: Resultscontrasting

confidence: 96%

Edible quality of soft‐boiled chicken processing with chilled carcass was better than that of hot‐fresh carcass

Wang

Qin

et al. 2019

Food Science & Nutrition

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“…Beef contains roughly 75% of the total muscle mass, which plays a vital role in meat and meat products [7]. About 85% of water content is located in the intramyo brillar space and 15% of water content is present outside the myo brillar network [8].…”

Section: Introductionmentioning

confidence: 99%

Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef

Wang

Mehmood

et al. 2018

Journal of Food Quality

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e e ects of freezing temperature on the microstructure and moisture migration of beef were investigated, aiming to provide the potential theoretical basis for the beef storage. Drip loss, surface hydrophobicity, and secondary structure of myo brillar proteins, ice crystal, and micro-and ultrastructure of meat were analyzed at 4°C, −1°C, −6°C, −9°C, −12°C, and −18°C, respectively. Results indicated that the drip loss and surface hydrophobicity of samples stored at −12°C were signi cantly lower than that stored at 4°C and −1°C (p < 0.05) and no signi cant di erence with −18°C (p > 0.05). Result from Fourier transform infrared spectroscopy suggested that protein denaturation occurred after storage. ere was an increase in α-helices and decline in random coil at lower temperature (−12°C and −18°C). It was indicated that the samples stored at −12°C and −18°C could e ectively restrain the denaturation of protein and maintain the stability of secondary structure. e analysis of the ice crystal and micro-and ultrastructure of the muscle indicated that the structure of samples stored at −12°C and −18°C had more integrity and was complete than that stored at 4°C and −1°C. e spaces (water "reservoir" and "channel") where was the origination of drip were small. Furthermore, the results of low-eld nuclear magnetic resonance and 1 H magnetic relaxation image showed that the freezing at −12°C could inhibit the migration of immobilized water to free water.

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“…More importantly, they associated these ultrastructural changes with a decrease in hardness, chewiness, and cohesiveness, which are all textural conditions that are associated with a more tender product. The same effect has also been observed in cooked meat, in which greater destruction to the myofibrillar structure and enhanced tenderness were observed when lamb was cooked and subsequently frozen [74]. In addition to physically disruption, greater tenderness can also be achieved through the degradation of myofibrillar proteins by endogenous proteases (proteolysis) during meat storage.…”

Section: Tendernessmentioning

confidence: 55%

Crystallization Behavior and Quality of Frozen Meat

Dang

Bastarrachea

Martini

et al. 2021

Foods

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Preservation of meat through freezing entails the use of low temperatures to extend a product’s shelf-life, mainly by reducing the rate of microbial spoilage and deterioration reactions. Characteristics of meat that are important to be preserve include tenderness, water holding capacity, color, and flavor. In general, freezing improves meat tenderness, but negatively impacts other quality attributes. The extent to which these attributes are affected depends on the ice crystalline size and distribution, which itself is governed by freezing rate and storage temperature and duration. Although novel technology has made it possible to mitigate the negative effects of freezing, the complex nature of muscle tissue makes it difficult to accurately and consistently predict outcome of meat quality following freezing. This review provides an overview of the current understanding of energy and heat transfer during freezing and its effect on meat quality. Furthermore, the review provides an overview of the current novel technologies utilized to improve the freezing process.

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Microstructure and physical changes in the Mexican cooked lamb meat barbacoa made with chilled and frozen meat

Cited by 24 publications

References 32 publications

Edible quality of soft‐boiled chicken processing with chilled carcass was better than that of hot‐fresh carcass

Edible quality of soft‐boiled chicken processing with chilled carcass was better than that of hot‐fresh carcass

Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef

Crystallization Behavior and Quality of Frozen Meat

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