Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows

Bhat, Zuhaib F.; Morton, James D.; Zhang, Xin; Mason, Susan L.; Bekhit, Alaa El‐Din A.

doi:10.1016/j.foodres.2019.108708

Cited by 76 publications

(61 citation statements)

References 61 publications

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“…These results indicate that SV is an effective way to improve beef tenderness. Our result is consistent with the study of Bhat et al [ 2 ]. These authors reported that SV (60 °C for 4 h) significantly improved the meat tenderness of dairy cows.…”

Section: Resultssupporting

confidence: 94%

“…Four Luxi yellow cattle (250 ± 15 kg) were slaughtered at Shandong Hongan (Group) Co. Ltd. (Binzhou, China) according to the “Operating Procedures of Cattle Slaughter” of the National Standards of P. R. China (GB12694-2006). In order to reduce the impact of environmental factors on the consistency of beef samples during postmortem, the semimembranosus (SM) muscles from both carcass sides were removed at 24 h postmortem as described in previous studies [ 2 , 9 ]. Subsequently, the connective tissue and subcutaneous fat were removed, and then each muscle was cut into 60 × 50 × 30 mm along with the myofibrillar direction.…”

Section: Methodsmentioning

confidence: 99%

“…A typical SV for beef processing is performed at 50–70 °C for 2–24 h depending on the intramuscular connective tissue, myofibrillar protein components, thickness and type of the meat [ 1 ]. Compared with the traditional high-temperature cooking, SV could maintain higher mineral content of meat and minimize lipid oxidation [ 2 ]. Furthermore, SV is widely used to process ready-to-eat products for modern consumers who prefer the convenience of foods [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

“…Tenderness is an important factor influencing consumer choices and satisfactions with meat. Although several studies reported that SV contributed to the improvement of meat tenderness [ 2 , 4 ], the underlying mechanism about how SV improve beef tenderness remains poorly understood. The improvement of meat tenderness with cooking is related to the weakening of both myofibrillar proteins and collagen [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

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Insight into the Effects of Sous Vide on Cathepsin B and L Activities, Protein Degradation and the Ultrastructure of Beef

Yin

Pereira

Zhou

et al. 2020

Foods

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This study aimed to evaluate the effects of sous vide cooking (SV) on beef tenderness and its underlying potential mechanism. Beef semimembranosus (SM) were subjected to SV treatments at 45 °C, 55 °C and 65 °C for 4 h. Compared with control samples (CK, cooked at 75 °C until a core temperature of 72 °C was attained), SV treatment significantly promoted the release of cathepsin B and cathepsin L from lysosomes and decreased the shear force of beef SM (p < 0.05). In comparison with CK, samples treated with SV had more hydrolysis of myosin heavy chain and obtained higher myofibrillar fragmentation index, collagen solubility as well as longer sarcomere length (p < 0.05). The current study showed that the proteolysis of myofibrillar protein and collagen induced by cathepsin B and cathepsin L, and the limited longitudinal shrinkage together contributed to the improvement of beef tenderness upon SV.

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Section: Resultssupporting

confidence: 94%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Insight into the Effects of Sous Vide on Cathepsin B and L Activities, Protein Degradation and the Ultrastructure of Beef

Yin

Pereira

Zhou

et al. 2020

Foods

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“…The lowest values were recorded for the products packaged in T 2 and T 3 films. The TBARS analysis is a widely accepted method that is aimed at measuring the levels of malondialdehyde, a secondary metabolite product of lipid oxidation Bhat, Morton, Zhang, et al, 2020).…”

Section: Thiobarbituric Acid Reacting Substancesmentioning

confidence: 99%

Rubia cordifoliabased novel edible film for improved lipid oxidative and microbial stability of meat products

Sharma

Kumar

et al. 2021

J. Food Process. Preserv.

Self Cite

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Rubia cordifolia, commonly known as Indian Madder, is a highly valuable and well-known medicinal plant that belongs to the coffee family, Rubiaceae (Chandrashekar et al., 2018). The root extract of R. cordifolia has a potent antioxidant, antimicrobial, antiviral and free radical scavenging activity owing to a range of bioactive metabolites (Chandrashekar et al., 2018;Martelli & Giacomini, 2018).Recently, R. cordifolia mediated nanoparticles were developed by Ahn et al. (2019) who observed antioxidant and free radical scavenging properties of the developed silver nanoparticles. However, no study has explored the potential of R. cordifolia as an active ingredient for edible and biodegradable films for food applications. Being a rich source of polyphenols, flavonoids, and free radical scavengers (Chandrashekar et al., 2018;Martelli & Giacomini, 2018), its use as a bioactive ingredient in food packaging is highly justifiable.

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An evaluation of biochemical, structural and volatile changes of dry‐cured pork using a combined ion mobility spectrometry, hyperspectral and confocal imaging approach

et al. 2021

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BACKGROUND: Food processing induces various modifications that affect the structure, physical and chemical properties of food products and hence the acceptance of the product by the consumer. In this work, the evolution of volatile components, 2-thiobarbituric acid reactive substances (TBARS), moisture content (MC) and microstructural changes of pork was investigated by hyperspectral (HSI) and confocal imaging (CLSM) techniques in synergy with gas chromatography-ion mobility spectrometry (GC-IMS). Models based on partial least squares regression (PLSR) were developed using the full HSI spectrum variables as well as optimum variables selected through a competitive adaptive reweighted sampling algorithm. RESULTS: Prediction results for MC and TBARS using multiplicative scatter correction pre-processed spectra models demonstrated greater efficiency and predictability with determination coefficient of prediction of 0.928, 0.930 and root mean square error of prediction of 0.114, 1.002, respectively. Major structural changes were also observed during CLSM imaging, which were greatly pronounced in pork samples oven cooked for 15 and 20 h. These structural changes could be related to the denaturation of the major meat components, which could explain the loss of moisture and the formation of TBARS visualized from the HSI chemical distribution maps. GC-IMS identified 35 volatile components, including hexanal and pentanal, which are also known to have a higher lipid oxidation specificity. CONCLUSION:The synergistic application of HSI, CLSM and GC-IMS enhanced data mining and interpretation and provided a convenient way for analyzing the chemical, structural and volatile changes occurring in meat during processing.

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Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows

Cited by 76 publications

References 61 publications

Insight into the Effects of Sous Vide on Cathepsin B and L Activities, Protein Degradation and the Ultrastructure of Beef

Insight into the Effects of Sous Vide on Cathepsin B and L Activities, Protein Degradation and the Ultrastructure of Beef

Rubia cordifoliabased novel edible film for improved lipid oxidative and microbial stability of meat products

An evaluation of biochemical, structural and volatile changes of dry‐cured pork using a combined ion mobility spectrometry, hyperspectral and confocal imaging approach

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