Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination

Zhao, Shengming; Li, Ningning; Li, Zhao; He, Haixiang; Zhao, Yanyan; Zhu, Meifang; Wang, Zhengrong; Kang, Zhuang‐Li; Ma, Haile

doi:10.1080/10942912.2019.1625918

Cited by 50 publications

(64 citation statements)

References 49 publications

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“…All samples showed increases in pH values during cold storage. This increase in pH values throughout meat storage was lead to the growth micro-organisms on the meat surface, stimulating the decomposition of different meat elements such as amino acids and fat (Zhao et al 2019).…”

Section: Meat Quality Samplesmentioning

confidence: 99%

“…The glycolysis rate after slaughter causes meets acidity that responsible for the primary variety of meat quality. The pH values increasing in storage meat responsible for the growth micro-organisms on storage meat surface, stimulating fat and amino acid decomposition, Shengming Zhao et al (2019). The lower pH in chicken meat treatment with herpes mix may be responsible for inhibition of the integration of growth microorganism deterioration.…”

Section: Meat Quality Samples Ph Valuesmentioning

confidence: 99%

See 1 more Smart Citation

Does the dietary graded levels of herbal mixture powder impact growth, carcass traits, blood indices and meat quality of the broilers?

Ashour

El‐Hack

Swelum

et al. 2020

Italian Journal of Animal Science

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The present study was conducted to investigate the impacts of dietary supplementation of graded levels of herbal mixture powder (HMP) on growth performance, carcass traits, blood indices and meat quality of broilers. The herbal mixture consisted of (300 g [Capsicum annuum] Hot red pepper þ 300 g Thymus vulgaris þ 300 g Salvia rosmarinus þ 150 g Pimpinella anisum þ 150 g Mentha spicata þ 300 g Nigella sativa þ 300 g garlic [Allium sativum]). A total of 360 chicks of Hubbard broiler one-day-old were randomly distributed into six treatment groups. The groups consisted of the basal diet as a control and a powdered mixture of HMP groups at levels of (2.0, 3.0, 4.0, 5.0 and 6.0 g HMP/kg diet). The chicks fed a basal diet plus 5 g HMP/kg diet had the highest (p < .05) values of live body weight (LBW) and body weight gain (BWG) at five weeks of age. Serum total protein, globulin, liver enzymes and kidney parameter values were reduced in groups treated with different levels of HMP compared with the control. At the same time, values of albumin, A/G ratio, IgM and lysozymes were increased in chicks treated with HMP. The quality of stored meat and antioxidative parameters were improved in groups fed HMP. Thus, it is concluded that HMP could be used as a natural additive to the broiler diet to enhance the growth rate and improve blood parameters and meat quality. Also, the oxidative rancidity was less in the meat of treated chicks during the storage period as compared to control. HIGHLIGHTS Phytogenic additives are used to enhance growth and productive performance. Chicks fed 5 g herbal mixture/kg diet had the best growth performance. The quality of stored meat and antioxidative parameters were improved in groups fed the herbal mixture.

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Section: Meat Quality Samplesmentioning

confidence: 99%

Section: Meat Quality Samples Ph Valuesmentioning

confidence: 99%

Does the dietary graded levels of herbal mixture powder impact growth, carcass traits, blood indices and meat quality of the broilers?

Ashour

El‐Hack

Swelum

et al. 2020

Italian Journal of Animal Science

View full text Add to dashboard Cite

show abstract

“…Total volatile base nitrogen (TVB-N) composes mainly trimethylamine, dimethylamine, ammonia, and other compounds. TVB-N is the product of microbial enzymes that degrade of proteins and nonprotein nitrogenous compounds [1]. For TVB-N analysis, 20 g of each fresh or thawed samples was oscillated for 30 min with 100 mL of 20 g L −1 TCA according to the method of Choi [2].…”

Section: Sample Freshnessmentioning

confidence: 99%

“…In recent years, the meat consumption has grown rapidly because of its better flavor, and nutrition [1]. Though meats are rich in essential amino acids, vitamins, and minerals, they are highly perishable food commodities [2,3].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods

Zhu

Peng

et al. 2019

Foods

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Physicochemical changes and protein denaturation were evaluated for pork longissimus dorsi muscle subjected to different thawing methods. Fresh pork longissimus dorsi muscle served as a control. Microwave (MT), microwave combined with ultrasonic (MUT), microwave combined with 35 °C water immersion (MIT), microwave combined with 4 °C refrigeration (MRT), microwave combined with air convection (MAT), and microwave combined with running water (MWT) were applied. All microwave-based methods excepted for MT avoided localized overheating. The changes in the water holding capacity (WHC), color, TBARS, and protein solubility were lowest with MAT. Differential scanning calorimetry (DSC) and dynamic rheological property measurements indicated, that the MAT samples changed only slightly and presented with complete peaks and high G′ values compared with the other treatments. Thus, MAT may reduce protein denaturation associated with meat thawing. The results of this study indicated that MAT effectively shortens thawing time, preserves meat quality and uniformity, and could benefit the meat industry and those who consume its products.

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“…As of late, meat consumption has raised consistently because of its improved taste and nutritional value (Zhao et al, 2019). Even though meat is rich in vitamins, minerals and essential amino acids, it is an extremely perishable food product (Choi et al, 2017 andLeygonie et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Impact of Different Thawing Methods on Physico-chemical Characteristics, Electrophoretic Profile and Sensory Evaluation of Frozen Beef Longissimus dorsi Muscle

Zahir

2021

Journal of Animal and Poultry Production

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In this study,the quality characteristics which include(physicochemical,structural characteristics and sensory evaluation)of beef loin submitted to fast freezing and thawed by five different methods (Refrigerator,Oven,Microwave,tap water and Room temperature)were examined The beef samples were defrosted to the point of reaching a core temperature of 0oC,followed several parameters were examined which include physical characteristics[(drip loss,thawing loos,cooking loss,and water holding capacity(WHC)].In addition to the chemical characteristics[(moisture content,protein solubility,thiobarbituric acid(TBA),myoglobin concentratio (Mb)and met myoglobin formation(Met-Mb)].As well as polyacrylamide gel electrophoresis profile (SDS-PAGE) and sensory evaluation were performed. The findings suggested that, beef sample thawed by tap water revealed lower drip, thawing and cooking loss, also leads to higher moisture content and WHC than the other thawing methods.Moreover, this thawing method(tap water)prevent lipid oxidation by decreased TBA vale and percent of Met-Mb formation as well as increasing Mb.It was also evident from the findings that the thawing techniques influenced the electrophoretic patterns of the beef samples.It was found that the samples with microwave thawing method have a higher band counts and greater intensity,showing higher damage to the proteins of the meat,making fragmentation,structure loss and liberation of small peptides,which affecting the nutritional value and functionality of the meat.However,the data of this experiment have shown that beef sample thawed by tap water protect meat quality and consistency efficiently and will help the meat manufacture and those who consuming the products. It was concluded that the characteristics of meat quality are connected not only to the freezing process, but also to the system and conditions of thawing used.

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Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination

Cited by 50 publications

References 49 publications

Does the dietary graded levels of herbal mixture powder impact growth, carcass traits, blood indices and meat quality of the broilers?

Does the dietary graded levels of herbal mixture powder impact growth, carcass traits, blood indices and meat quality of the broilers?

Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods

Impact of Different Thawing Methods on Physico-chemical Characteristics, Electrophoretic Profile and Sensory Evaluation of Frozen Beef Longissimus dorsi Muscle

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