Shelf-life and processing yields of moisture-enhanced pork loins formulated with “gourmet” salts

Overholt, M. F.; Peterson, Benjamin C.; Dilger, A. C.; Boler, D. D.

doi:10.1016/j.lwt.2018.01.036

Cited by 5 publications

(5 citation statements)

References 12 publications

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“…Vacuum packaging ensures the safety of finished products from rapid deterioration, as the growth of pathogenic bacteria slows down. Also, the preservation of taste, original appearance, smell, and humidity level is the advantage of using this package [15][16][17].…”

Section: Resultsmentioning

confidence: 99%

The effect of brine components on the quality and yield of smoked-boiled delicatessen products

et al. 2022

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Domestic producers use multicomponent brines for the production of delicatessen products. The composition of which includes a wide range of ingredients and food additives. The use of multicomponent brines is associated with the need to regulate biochemical processes in raw materials to improve marketability of finished products. The purpose of our research was to select the optimal percentage of brine introduction, to identify the effect of brine components on the quality of manufactured products and on the shelf life of finished products in vacuum packaging. The injection parameters, pressure, speed are set, optimal massage modes and the total operating time of the meat massager for the production of smoked-boiled products: carbonade and “meat nut” are selected. The output of finished products and the shelf life of smoked and boiled products in vacuum packaging in the refrigerator are also determined.

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Section: Resultsmentioning

confidence: 99%

The effect of brine components on the quality and yield of smoked-boiled delicatessen products

et al. 2022

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“…The shipment rate was determined using the method described previously by Overholt et al (2018) and the meat slurry precooked mass ( M 1 ) and finished mass ( M 2 ) were recorded. The mass before cooking ( M 1 ) and the mass of the finished product ( M 2 ) were recorded, and the meatball yield was calculated as follows:

\mathrm{Shipment}\mathrm{rate}( \% )={M}_{1}/{M}_{2}\times 100 \% .

…”

Section: Methodsmentioning

confidence: 99%

Brittleness mechanism of pork meatballs revealed from molecular structure to macroscopic performance

Xiao

et al. 2023

Food Bioengineering

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Meatballs are manufactured with great craftsmanship, but the brittle quality of meatballs is not resistant to frozen storage, which limits the large‐scale promotion of meatballs for transportation. Meanwhile, the ‘brittle mechanism’ of meatballs is still unclear and it is difficult to solve the scientific problem of brittle quality loss of meatballs from the root. This study revealed the mechanism underlying the brittleness of pork meatballs gel. In this study, the rheological properties, textural quality, molecular forces and microstructure of meatballs were characterized using fresh meat (FsM group), ambient meat group, frozen meat group, and ground meat group. The results showed that the FsM group presented better sensorial characteristics. The rheological properties of the FsM group exhibited higher storage modulus (G′) and loss modulus (G″), indicating better viscoelastic properties. The results of textural determination reflected that the FsM group showed improved brittleness quality and the brittleness was supported by hydrophobic interactions and disulfide bonds. The FsM group with good brittleness quality formed a ‘large cavity’ microstructure. The correlations analysis revealed a correlation between the texture properties of meatballs and their protein molecular forces. Our findings clearly provide new insights into the mechanism underlying the brittleness of meatballs.

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“…Curing has historically been a frequently employed method of processing to prolong the shelf life of meat products. The key component utilized in curing is salt, typically sodium chloride, which not only acts as a preservative but also imparts flavor [ 5 ]. Sodium ions (Na + ) exert influence over enzyme activity in organisms, including the intricate process of protein phosphorylation [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Na+ Concentrations on cAMP-Dependent Protein Kinase Activity in Postmortem Meat

Xu,

Song,

Wang

et al. 2024

Foods

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cAMP-dependent protein kinase (PKA) activity regulates protein phosphorylation, with Na+ playing a crucial role in PKA activity. The aim of this study was to investigate the effects of different Na+ concentrations on PKA activity and protein phosphorylation level in postmortem muscle. The study consisted of two experiments: (1) NaCl of 0, 20, 100, 200 and 400 mM was added to a muscle homogenate incubation model to analyze the effect of Na+ concentration on PKA activity, and (2) the same concentrations were added to pure PKA in vitro incubation models at 4 °C to verify the effect of Na+ on PKA activity. The PKA activity of the muscle homogenate model increased with storage time in groups with different Na+ concentrations. High concentrations of Na+ inhibited sarcoplasmic protein phosphorylation. The PKA activity at 24 h of storage and the sarcoplasmic protein phosphorylation level at 12 h of storage in the group with 200 mM Na+ was lower than that of the other groups. After 1 h incubation, the PKA activity of samples in the 200 mM Na+ group was inhibited and lower than that in the other Na+ groups in the in vitro incubation model. These results suggest that the Na+ concentration at 200 mM could better inhibit PKA activity. This study provided valuable insights for enhancing curing efficiency and improving meat quality.

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Shelf-life and processing yields of moisture-enhanced pork loins formulated with “gourmet” salts

Cited by 5 publications

References 12 publications

The effect of brine components on the quality and yield of smoked-boiled delicatessen products

The effect of brine components on the quality and yield of smoked-boiled delicatessen products

Brittleness mechanism of pork meatballs revealed from molecular structure to macroscopic performance

Effects of Different Na+ Concentrations on cAMP-Dependent Protein Kinase Activity in Postmortem Meat

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