The “sponge effect” hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing

Farouk, M.M.; Mustafa, Nilay; Wu, G.; Krsinic, Gail L.

doi:10.1016/j.meatsci.2011.10.012

Cited by 89 publications

(48 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In line with previous experiments (Mitsumoto et al, 1995;Abdullah and Qudsieh, 2009) a significant improvement of WHC of meat during aging was observed (Table 2) which can be explained as a consequence of either loss of water by evaporation or the "sponge effect" hypothesis (Farouk et al, 2012). However, no significant differences between dietary treatments were found for WHC (cooking loss; Table 2).…”

Section: Proximate Composition Ph and Whcsupporting

confidence: 89%

Effect of dietary carnosic acid on meat quality from suckling lambs

Morán

Andrés

Mateo

et al. 2014

Small Ruminant Research

View full text Add to dashboard Cite

Section: Proximate Composition Ph and Whcsupporting

confidence: 89%

Effect of dietary carnosic acid on meat quality from suckling lambs

Morán

Andrés

Mateo

et al. 2014

Small Ruminant Research

View full text Add to dashboard Cite

“…Podobne obserwacje dla tego wyróżnika w okresie 9-tygodniowego dojrzewania m. semimembranosus uzyskali Farouk i wsp. (15). Zwiększenie wodochłonności mięsa w trakcie chłodniczego przechowywania autorzy wiążą ze zmianami strukturalnymi, tzn.…”

Section: Wyniki I Omówienieunclassified

Effect of ageing on the physicochemical properties of musculus longissimus lumborum of young bulls of five breeds

Domaradzki¹,

Litwińczuk²,

Florek³

et al. 2017

Medycyna Weterynaryjna

View full text Add to dashboard Cite

SummaryRecent years have seen increasing interest in the conservation and use of native breeds of livestock raised in traditional farming systems. The experience of many European countries shows that promotion of raw materials and products derived from these breeds through a labelling system has a beneficial effect on the sustainable development of rural areas, contributes to preservation of the cultural heritage of the countryside, and increases the population of the breeds. As yet no beef produced in Poland has been included on the European list of traditional and regional products. 5 N and 59.1 N). On the last, 14 th day of ageing, the instrumental WBSF shear force for the breeds evaluated was definitely more homogeneous and did not differ significantly (shear force in the range of 56.3-65.7 N; P > 0.05). Compared to the muscle of native breeds, that of the Polish Holstein-Friesians showed significantly lower haem pigments (on average 35 ppm less; P < 0.01) and a lower proportion of redness (a*) (P < 0.01) on the 2 nd and 7 th days post mortem. The MLL muscle of young bulls of the Polish Red breed had the lowest (P < 0.01) percentage content of yellowness (b*) during the whole ageing period. Significantly (P < 0.01) lower oxidative stability (higher TBARS value) was found in the meat from young bulls of the Polish Holstein-Friesian breed (on the 2 nd and 7 th days post mortem) and the White-Backed breed (on the 14 th day) compared to all other breeds analysed. In general, the ageing time had a positive influence on the muscle quality, as the determinants of the visual and sensory attractiveness of the meat, which are also important in the meat industry, remained stable (pH), improved (colour and water-holding capacity G-H) or became more similar among the breeds (tenderness assessed on the basis of shear force, cooking loss).

show abstract

“…The aged first then-frozen/thawed beef samples (A3F2) had the numerically lowest purge loss among other frozen/thawed beef samples. Previous studies have suggested that aging prior to freezing could improve WHC of frozen/thawed meat, particularly thaw loss [2,3,16,17]. Farouk et al [16] explained this phenomenon as “sponge effect” that aging prior to freezing decreased purge/thaw loss of meat samples through the structural disintegration by proteolysis and subsequent disruption of drip channel, which, in turn, entraps the free water in muscle tissue.…”

Section: Resultsmentioning

confidence: 99%

“…Previous studies have suggested that aging prior to freezing could improve WHC of frozen/thawed meat, particularly thaw loss [2,3,16,17]. Farouk et al [16] explained this phenomenon as “sponge effect” that aging prior to freezing decreased purge/thaw loss of meat samples through the structural disintegration by proteolysis and subsequent disruption of drip channel, which, in turn, entraps the free water in muscle tissue. However, in this current study, when beef samples were frozen first then-thaw/aged (F2A3), it actually resulted in severe water loss compared to beef samples assigned to F2 (frozen/thawed only) and A3F2.…”

Section: Resultsmentioning

confidence: 99%

Effects of aging and freezing/thawing sequence on quality attributes of bovine Mm. gluteus medius and biceps femoris

Kim

2016

Asian-Australas J Anim Sci

View full text Add to dashboard Cite

ObjectiveThe effects of aging and freezing/thawing sequence on color, physicochemical, and enzymatic characteristics of two beef muscles (Mm. gluteus medius, GM and biceps femoris, BF) were evaluated.MethodsBeef muscles at 3 d postmortem were assigned to four different combinations of aging and freezing/thawing sequence as follows; aging at 2°C for 3 wk (A3, never-frozen control), freezing at −28°C for 2 wk then thawing (F2, frozen/thawed-only), aging at 2°C for 3 wk, freezing at −28°C for 2 wk then thawing (A3F2), and freezing at −28°C for 2 wk, thawing then further aging at 2°C for 3 wk (F2A3).ResultsNo significant interactions between different aging/freezing/thawing treatments and muscle type on all measurements were found. Postmortem aging, regardless of aging/freezing/thawing sequence, had no impact on color stability of frozen/thawed beef muscles (p<0.05). F2A3 resulted in higher purge loss than F2 and A3F2 treatments (p<0.05). A3F2 and F2A3 treatments resulted in lower shear force of beef muscles compared to F2 (p<0.05). Although there was no significant difference in glutathione peroxidase (GSH-Px) activity, F2A3 had the highest β-N-acetyl glucominidase (BNAG) activity in purge, but the lowest BNAG activity in muscle (p<0.05). GM muscle exhibited higher total color changes and purge loss, and lower GSH-Px activity than BF muscle.ConclusionThe results from this present study indicate that different combinations of aging/freezing/thawing sequence would result in considerable impacts on meat quality attributes, particularly thaw/purge loss and tenderness. Developing a novel freezing strategy combined with postmortem aging will be beneficial for the food/meat industry to maximize its positive impacts on tenderness, while minimizing thaw/purge loss of frozen/thawed meat.

show abstract

The “sponge effect” hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing

Cited by 89 publications

References 36 publications

Effect of dietary carnosic acid on meat quality from suckling lambs

Effect of dietary carnosic acid on meat quality from suckling lambs

Effect of ageing on the physicochemical properties of musculus longissimus lumborum of young bulls of five breeds

Effects of aging and freezing/thawing sequence on quality attributes of bovine Mm. gluteus medius and biceps femoris

Contact Info

Product

Resources

About