Technological characteristics of pre- and post-rigor deboned beef mixtures from Holstein steers and quality attributes of cooked beef sausage

Sukumaran, Anuraj T.; Holtcamp, A. J.; Campbell, Yan L.; Burnett, D. D.; Schilling, M. Wes

doi:10.1016/j.meatsci.2018.06.001

Cited by 13 publications

(8 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this regard, it has been well documented that pre-rigor salting to maintain high pH and ATP content in pre-rigor skeletal muscles has been known to improve physicochemical properties of meat products, such as cooking yield, emulsion stability, and texture [ 6 ]. For these reasons, the practical use of pre-rigor muscle is still considered for the improvement in quality attributes of processed meat products [ 7 , 8 ]. Moreover, it has been proposed that the use of pre-rigor muscle as a raw material is a promising way to produce desirable quality attributes of low-sodium meat products [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths

Song

Ham

Noh

et al. 2020

Foods

View full text Add to dashboard Cite

The objective of this study is to evaluate the effects of NaCl and KCl salting on technological properties of pre- and post-rigor chicken breasts at various ionic strengths. The following factorial arrangement was used: 2 salt types (NaCl and KCl) × 2 rigor statuses (pre- and post-rigor) × 4 ionic strengths (0.086, 0.171, 0.257, and 0.342). Hot-boned and ground chicken breasts were salted within 30 min postmortem after slaughter (pre-rigor salting) or 24 h postmortem (post-rigor salting) with varying concentrations of NaCl (0.50%, 1.00%, 1.50%, and 2.00%) or KCl (0.64%, 1.28%, 1.91%, and 2.55%) corresponding to the four ionic strengths. KCl caused higher pH value in salted chicken breasts than NaCl (p < 0.05). However, KCl decreased total and myofibrillar protein solubilities in post-rigor salted chicken breasts compared to NaCl (p < 0.05), but those were similar to pre-rigor chicken breasts, regardless of the salt type (p > 0.05). Different salt types had no significant impact on cooking loss and textural properties. This study shows that NaCl and KCl had similar effects on technological properties at the same ionic strength (within 0.342), but the use of KCl may have the possibility to decrease protein solubility, depending on rigor status of raw meat at the different salting time.

show abstract

Section: Introductionmentioning

confidence: 99%

Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths

Song

Ham

Noh

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…(1960) with some modifications. A 10 g sample of meat product and 50 ml of distilled water were homogenized at 50°C for 60 s. Two milliliters of sulfanilamide (0.5%) were added to the homogenized sample in order to neutralize the interference of nitrite in meat (Sukumaran et al., 2018). The mixture was transferred to a Kjeldahl flask and 48 ml of distilled water at 50°C and 2 ml of 4N HCl were added.…”

Section: Methodsmentioning

confidence: 99%

“…The lipid oxidation analysis (Thiobarbituric Acid Reactive Substances, TBARS) values of the samples were determined as described by Tarladgis et al (1960) with some modifications. A 10 g sample of meat product and 50 ml of distilled water were homogenized at 50°C for 60 s. Two milliliters of sulfanilamide (0.5%) were added to the homogenized sample in order to neutralize the interference of nitrite in meat (Sukumaran et al, 2018).…”

Section: Physicochemical Analysismentioning

confidence: 99%

Quality of cooked sausages with added beef or pork heart surimi

Villalobos-Delgado

Núñez-González

Alarcón-Rojo

et al. 2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

The meat industry annually produces tons of by-products that represent a cost for the meat processing sector as well as a major environmental problem (Mora et al., 2014; Toldrá et al., 2012). Traditionally, many meat by-products have been used for human consumption. Offal, such as liver, kidneys, and heart are consumed directly after cooking. The heart, which is almost entirely muscle meat and low in fat (Anderson, 2004), is used as a table meat. It can be diced and added to stews or minced and added to other meat for extra flavor

show abstract

“…Deboning can either be hot-boning, which involves deboning before chilling or cold-boning, which involves deboning after chilling [81]. Hot-boning has numerous economic and technological benefits that include less chill and drip loss, cooler space, electricity, and capital investment and results in high quality meat in terms of high pH, water-holding capacity, and emulsifying capacity [82,83]. A comparison of the two deboning techniques showed that hot-boning resulted in earlier detection of BPS caused by Cl.…”

Section: Factors Affecting Blown Pack Spoilage By Clostridium Estementioning

confidence: 99%

Relevant Aspects of Clostridium estertheticum as a Specific Spoilage Organism of Vacuum-Packed Meat

Wambui

Stephan

2019

Microorganisms

View full text Add to dashboard Cite

Clostridium estertheticum is a psychrotolerant, gram-positive, motile, anaerobic, spore-forming, rod-shaped bacteria that causes blown pack spoilage (BPS). Spoilage occurs in vacuum-packed meat without temperature abuse. Having been reported in the last 30 years in several countries, BPS by Cl. estertheticum is a major issue around the world and presents a huge economic impact on the meat industry. Despite being an important spoilage microorganism, studies on Cl. estertheticum are challenged by numerous aspects. These include, lack or poor growth in laboratory media, long culturing periods, and unpredictable isolation on the media. These factors hamper the detection of Cl. estertheticum before occurrence of BPS, which further undermines efforts to prevent the occurrence of BPS. Nevertheless, considerable developments have taken place with regard to culture-independent methods. Although information on Cl. estertheticum is available, it is limited and remains highly fragmented. Therefore, this review collates the available information and discusses relevant aspects of Cl. estertheticum as a specific spoilage organism of BPS in vacuum-packed meat.

show abstract

Technological characteristics of pre- and post-rigor deboned beef mixtures from Holstein steers and quality attributes of cooked beef sausage

Cited by 13 publications

References 43 publications

Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths

Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths

Quality of cooked sausages with added beef or pork heart surimi

Relevant Aspects of Clostridium estertheticum as a Specific Spoilage Organism of Vacuum-Packed Meat

Contact Info

Product

Resources

About