Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

Pulgar, José Sánchez del; Gázquez, Antonio; Carrascal, Jorge Ruiz

doi:10.1016/j.meatsci.2011.11.024

Cited by 236 publications

(228 citation statements)

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“…Higher L* values at lower temperatures are explained by higher amounts of free water on the surface (Rees, Trout, & Warner, 2003;Sanchez Del Pulgar et al, 2012). In our study, we reduced the effect of moisture on the meat surface by drying the cut surface with filter paper prior to taking color measurements.…”

Section: Instrumental Color Measurementsmentioning

confidence: 97%

“…There have been disagreements in the past whether alterations in myofibrillar components (Davey & Niederer, 1977) or collagen weakening Bouton et al, 1975;Laakonen et al, 1970a) are the main contributors to the decreasing toughness of LTLT meat. However, new studies suggest that both connective tissue weakening and, to a lower extent, myofibrillar changes can explain the tenderization effects of LTLT meat over time (Christensen et al, 2011a;Christensen et al, 2011b;Christensen et al, 2013;Sanchez del Pulgar, Gazquez, & Ruiz-Carrascal, 2012). Furthermore, heating at low temperatures reduces the cooking loss compared to higher temperatures, which leads to a more juicy product (Aaslyng et al, 2003;Christensen et al, 2012;Laakonen et al, 1970a;Offer, Restall, & Trinick, 1984;Vaudagna et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

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Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions

et al. 2015

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Section: Instrumental Color Measurementsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions

et al. 2015

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“…Lightness decreased over time for raw and cooked samples; whereas, yellowness decreased in raw samples and increased in the cooked samples as storage time increased. Lightness is influenced by water retention in the samples (Sanchez del Pulgar, Gazquez, & Ruiz-Carrascal, 2012); it is likely moisture was lost from the samples over the storage period resulting in a reduction of L* values. Lightness is also influenced by pH and storage time, with darker products forming as pH and time increase (Huff-Lonergan et al, 2002).…”

Section: Colormentioning

confidence: 99%

Effect of Dietary Inclusion of Conjugated Linoleic Acid on Quality Indicators of Aged Pork Loin

Matak

Maditz

Barnes

et al. 2013

JAS

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The purpose of this study was to examine the effect of dietary inclusion of conjugated linoleic acid (CLA) in hog feed on quality indicators of pork loins. A total of twenty barrows (PIC 380 x Cambrough 1025) were randomly paired, housed in pens, and fed 1% soybean oil or 1% CLA diet for 6 weeks. There were no significant differences in proximate composition of the pork loins (P > 0.05). Muscle pH increased and there were color changes over time (P < 0.05) which was independent of diet (P < 0.05). Shear force decreased over time (P=0.017), with CLA loins having lower shear force than the control (P = 0.032). These results indicate that CLA supplementation of finishing diets resulted in pork quality similar to that of traditional diets.

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“…The number of total microbes (log cfu/g), thiobarbituric acid (TBARS) value (mg malonaldehid/kg), and nitrite residual (mg/ kg) values of se'i marinated with roselle and lime extracts longer duration of cooking condition (< 65 o C) the meat would be more reddish since the process of myoglobin denaturation was low (Sanchez Del Pulgar et al, 2012). Other possibility that affected this phenomenon was the heating during smoking that might prevent the binding of citric acid to iron of heme in myoglobin.…”

Section: Variablesmentioning

confidence: 99%

The Sensory Properties, Color, Microbial, Lipid Oxidation, and Residual Nitrite of Se’i Marinated with Lime and Roselle Calyces Extracts

Malelak

Lalel

Kale

et al. 2017

Med Pet

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Meat deterioration can occur because of lipid oxidation and bacteria that could affect meat quality. It has been recognized that fruits of lime (Citrus aurantifolia) and roselle (Hibiscus sabdariffa) calyces contain bioactive compounds that have a capability to prevent oxidation and bacterial growth. The objective of this research was to investigate the effect of lime and roselle calyces extracts on se'i (Rotenese smoked beef) quality. Completely randomized design (CRD) with 2x4 factorial pattern was used in this study. The first factor (E) was source of extracts i.e., lime extract (E 1 ) and roselle extract (E 2 ). The second factor (L) was level of the extract consisted of 4 levels i. ABSTRAKKerusakan pada daging disebabkan oleh terjadinya oksidasi lemak dan juga karena bakteri yang mempengaruhi kualitas daging. Telah dilaporkan bahwa dalam buah jeruk nipis dan kelopak bunga rosela terdapat komponen-komponen biooaktif yang mempunyai kemampuan menekan laju oksidasi lemak dan pertumbuhan bakteri. Tujuan penelitian ini adalah untuk menguji pengaruh ekstrak jeruk nipis dan ekstrak kelopak bunga rosela pada kualitas daging se'i. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap 2 x 4 dengan pola faktorial. Faktor pertama adalah jenis ekstrak yang terdiri atas dua level, yaitu ekstrak jeruk nipis dan ekstrak kelopak bunga rosela. Faktor kedua adalah level pemberian yang terdiri atas 4 level, yaitu 0% (kontrol), 1%, 2%, 3% (v/v). Setiap perlakuan terdiri atas 3 ulangan. Peubah yang diukur adalah aroma, rasa, keempukan, warna, total plate count (TPC), thiobarbituric acid reactive substances (TBARS), dan residu nitrit. Hasil penelitian menunjukkan bahwa terdapat pengaruh interaksi antara jenis ekstrak dan level pemberian ekstrak pada rasa, keempukan, nilai L (lightness), a (redness), and b (yellowness), TPC, TBARS, dan residu nitrit se'i. Level pemberian ekstrak jeruk nipis 3% atau ekstrak rosela 3% memberikan hasil tertinggi pada skor rasa dan keempukan, nilai terendah pada nilai a, TPC, TBARS, dan residu nitrit se'i. Level pemberian 3% ekstrak kelopak bunga rosela menurunkan nilai b, tetapi level pemberian 3% ekstrak jeruk nipis meningkatkan nilai b. Dapat disimpulkan bahwa penggunaan ekstrak jeruk nipis atau ekstrak kelopak bunga rosela dengan level 3% pada daging se'i memberikan pengaruh terbaik pada rasa, keempukan, TPC, dan TBARS.Kata kunci: rosela, jeruk nipis, se'i, residu nitrit, sifat sensori December 2017 195 MALELAK ET AL. / Media Peternakan 40(3):194-201

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Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

Cited by 236 publications

References 19 publications

Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions

Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions

Effect of Dietary Inclusion of Conjugated Linoleic Acid on Quality Indicators of Aged Pork Loin

The Sensory Properties, Color, Microbial, Lipid Oxidation, and Residual Nitrite of Se’i Marinated with Lime and Roselle Calyces Extracts

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