Tenderizing effect of blade tenderizer and pomegranate fruit products in goat meat

Narsaiah, K.; Jha, Shyam Narayan; Devatkal, Suresh; Borah, Anjan; Singh, D. B.; Sahoo, J.

doi:10.1007/s13197-010-0127-9

Cited by 9 publications

(8 citation statements)

References 17 publications

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“…Meanwhile, the highest OA score in PG treatments was 3% and 5 % peel&molasses mix MB (9.34±0.09 and 9.20±0.18 respectively), followed by 5% molasses MB and 3% peel MB (9.10±0.15 and 9.06±0.13, respectively). These findings were partially similar to those obtained by Narsaiah et al (2011) who indicated that tenderidazation of goat meat with PG seed powder (PSP) improved the textural products properties, however got lower score for color in sensory evaluation and there was adverse effect on taste of treated meat. Devatkal et al 2010 also observed similar darkening of goat meat patties containing PG products which agree with our results.…”

Section: Resultssupporting

confidence: 88%

Protective Effect of Pomegranate (Peel and Molasses) Incorporated Into Roasted Meat Balls on Renal Failure in Rats

Fatma

2014

Journal of Food and Dairy Sciences

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this research aimed to study the effect of pomegranate peel and molasses incorporated in roasted meat balls on the general acceptability of the product and its protective effects on renal failure (RF) induced by excessive dietary arginine in rats. PG peel powder ant PG molasses, and their mix were incorporated into meat balls at levels of 3, 5 and 8%. Proximate chemical composition and sensory properties of meat balls were evaluated. Meat balls with 3% PG peel, 5% PG molasses and 5% PG peel&molasses mix were chosen for biological evaluation. The results revealed that renal Failure induced by excessive L-arginine in rats caused a decrease in body weight gain, feed efficiency ratio, protein efficiency ratio, albumin, globulin, total protein, total antioxidants capacity, SOD, GSH, and CAT. It also increased serum biomarkers of renal function, C-reactive protein, tumor nicrosis factor-α (TNF-a) and TBARs. Coadministration of pomegranate derivatives alleviates oxidative stress and mitigated all renal failure signs. It can be concluded that meat balls contained pomegranate peel (3%), molasses (5%) and their mix (5%) received an acceptable sensory scores and exhibited renoprotective efficacy can be attributed to their antioxidant and anti-inflammatory aspects. MATERIALS AND METHODS Plant materials: Pomegranate Punica granatum peels, pomegranate molasses (provided by Alfa Inter Food Co. Lebanon), beef red meat, onion, salt, black pepper, burgul were obtained from the local market in Cairo city, Egypt. Chemicals: Arginine, casein, vitamins, minerals, cellulose and choline chloride were purchased from El-Nasr Pharm. and Chem. Ind. Comp. Cairo, Egypt. Corn oil and corn starch were obtained from local market. Kits used to determine serum biochemical parameters were purchased from Biodiagnostic Company, Dokki, Giza, Egypt. Methods Meat balls preparation 100g of pomegranate fresh peel (79.22% moisture) were washed with water, cut into small pieces and placed in a hot air oven at 60 0C for 18 h to be dried. The dried materials (66.41% moisture) were crushed by food grinder in to powder form up to completely pass through 0.5 mm size sieve. Powder was transferred polyethylene bags until use (Kushwaha et al. 2013). Bulgur was soaked in double amount of water (20°C±1) for 15 minutes and drained. Fats were removed from the meat to get the lean tissues. Three formulas of meat balls were prepared. Meat balls (MB) consists of meat 86%, bulgur 10% (to reduce loss of water and nutrients during cooking), onion 1%,

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Section: Resultssupporting

confidence: 88%

Protective Effect of Pomegranate (Peel and Molasses) Incorporated Into Roasted Meat Balls on Renal Failure in Rats

Fatma

2014

Journal of Food and Dairy Sciences

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“…Both instrumental and sensory evaluation of cooked meat samples showed increased tenderness of SMP and MP group than control groups. Similar results observed when goat meat was marinating with pomegranate seed extract which affected the physicochemical and sensory attributes of raw goat meat (Narsaiah et al 2011).…”

Section: Sensory Analysissupporting

confidence: 73%

“…Pawar et al (2003) observed similar trend for chevon tenderized by papain. Narsaiah et al (2011) did same experiment with pomegranate seed powder and pomegranate rind powder and observed tenderness scores were significantly higher in treated samples than control. Mendiratta et al (2000) found reduction in shear force values with ginger extract treatment in sheep meat.…”

Section: Shear Force Measurement (Tenderness Value)mentioning

confidence: 91%

“…Consumers consider meat tenderness the most important palatability trait of meat quality (Gonzalez et al 2001) and its variability is an area of major concern in the meat industry (Koohmaraie 1996.). Tenderness is the major factor affecting consumer satisfaction and eating quality (Narsaiah et al 2011). It is a real challenge for the scientific community and for the meat industry to achieve products with standardized and guaranteed tenderness.…”

Section: Introductionmentioning

confidence: 99%

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Effect of mung bean and sprouted mung bean (Vigna radiata) powder on chicken breast meat tenderness, microbial and sensory characteristics

Kumar

Ali

2012

J Food Sci Technol

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Effect of mung bean and sprouted mung bean (Vigna radiata) was investigated on meat tenderness, microbial and sensory characteristics. Results showed that treatment of aqueous extract obtained from sprouted mung powder and mung powder have beneficial effect (P < 0.05) on tenderness of chicken breast meat. These extracts also showed (P < 0.05) antibacterial activity for meat bacteria; values of TPC and PPC (log cfu/gm) at 24 h of marination were also lower than initial values in SMP and MP groups thus SMP and MP may contain some antibacterial substances which have beneficial effect on meat bacterial count. There was better (P < 0.05) cooking and sensory scores observed for marinated meat samples than control groups.

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“…The previous study also found that reduction in pH of buffalo meats treated Cucumis trigonus Roxb (Kachri) compared to control [18]. The pH of goat meat treated with 4% pomegranate seed powder was reduced as reported by Narsaiah et al [19]. Burke and Monahan [14] also reported a significant reduction in pH of bovine muscle strips marinated with citrus juice marinade compared to the untreated sample.…”

Section: Physicochemical Characteristicsmentioning

confidence: 54%

Potential Effect of Averrhoa bilimbi (belimbing buluh) Marinades on Tenderizing the Buffalo Meat Compared to Actinidia chinensis (kiwifruit), Citrus limon (lemon) and Commercial Bromelain

Ismail

Chong

Ismail‐Fitry

2018

JST

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This study was conducted to analyze the effect of Averrhoa bilimbi (belimbing buluh) marinades versus other meat tenderizers on the physicochemical properties of buffalo meat. The buffalo meat chunks were marinated with 40% Averrhoa bilimbi, 40% Citrus limon, 40% Actinidia chinensis, 5% commercial bromelain meat tenderizer (positive control) and distilled water (negative control) for 24 hours at 4°C. The treated samples were cooked at 100°C for 20 minutes. Both raw and cooked samples were subjected to physicochemical analyses. There was significantly lower pH (p<0.05) for raw and cooked meat chunks observed in all treated samples compared to control. Citrus limon and Averrhoa bilimbi showed the lowest pH at 5.04±0.06 and 5.06±0.03, respectively, indicated that the meat chunks were well tenderized. Citrus limon-treated sample recorded the highest (p<0.05) expressible water compared to others. The moisture content of cooked sample and the cooking yield increased significantly (p<0.05) in all treated samples compared to control. The hardness from TPA decreased significantly (p<0.05) for all treated samples compared to control. It can be suggested that Averrhoa bilimbi has the potential to be used as meat tenderizer with the ability to retain the moisture content as compared to other well-known and commercial meat tenderizers.

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Tenderizing effect of blade tenderizer and pomegranate fruit products in goat meat

Cited by 9 publications

References 17 publications

Protective Effect of Pomegranate (Peel and Molasses) Incorporated Into Roasted Meat Balls on Renal Failure in Rats

Protective Effect of Pomegranate (Peel and Molasses) Incorporated Into Roasted Meat Balls on Renal Failure in Rats

Effect of mung bean and sprouted mung bean (Vigna radiata) powder on chicken breast meat tenderness, microbial and sensory characteristics

Potential Effect of Averrhoa bilimbi (belimbing buluh) Marinades on Tenderizing the Buffalo Meat Compared to Actinidia chinensis (kiwifruit), Citrus limon (lemon) and Commercial Bromelain

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