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1. Assessment of oxidative stability and physicochemical, microbiological, and sensory properties of beef patties formulated with baobab seed (Adansonia digitata) extract

Author:
Al-Juhaimi, FahadY.; Babtain, Ibrahim A.; Mohamed Ahmed, Isam A.; Alsawmahi, Omer N.; Ghafoor, Kashif; Adiamo, Oladipupo Q.; Babiker, Elfadil E.
Source:
Meat science 2020 v.162 pp. 108044
ISSN:
0309-1740
Subject:
Adansonia digitata; antimicrobial properties; antioxidant activity; antioxidants; bacteria; beef; chemical composition; lipids; oxidative stability; patties; phenolic compounds; seed extracts; sensory evaluation; sensory properties; shelf life; storage temperature
Abstract:
... The present study was conducted to evaluate the oxidative stability and the physicochemical, microbiological, and sensory properties of beef patties formulated with different concentrations (1%, 2%, and 3%) of baobab seed extract (BSE) during storage at 4 °C. The BSE contained a considerable number of phenolic compounds and exhibited antioxidant and antimicrobial activities (both on gram-positive ...
DOI:
10.1016/j.meatsci.2019.108044

2. Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf life

Author:
Tayengwa, Tawanda; Chikwanha, Obert C.; Gouws, Pieter; Dugan, Michael E.R.; Mutsvangwa, Timothy; Mapiye, Cletos
Source:
Meat science 2020 v.162 pp. 108029
ISSN:
0309-1740
Subject:
Angus; antioxidant activity; beef; beef cattle; biopreservatives; body weight; cattle finishing; citrus pulp; coliform bacteria; diet; grape pomace; lipids; longissimus muscle; microbial load; oxidation; packaging; shelf life; slaughter; steers; thiobarbituric acid-reactive substances
Abstract:
... The shelf-life of beef was compared from 7-months old Angus steers (281 ± 15.4 kg initial body weight) fed 150 g/kg DM dried citrus pulp (DCP) or grape pomace (DGP) for 90 days. The antioxidant activity, bacterial load, and lipid and protein oxidation were evaluated on the longissimus lumborum subjected to air-permeable packaging at days 1, 3, 5, 7 and 9 post-slaughter. Beef antioxidant activity w ...
DOI:
10.1016/j.meatsci.2019.108029

3. Efficacy of bacteriophage and organic acids in decreasing STEC O157:H7 populations in beef kept under vacuum and aerobic conditions: A simulated High Event Period scenario

Author:
Shebs, E.L.; Lukov, M.J.; Giotto, F.M.; Torres, E.S.; de Mello, A.S.
Source:
Meat science 2020 v.162 pp. 108023
ISSN:
0309-1740
Subject:
Escherichia coli O157; aerobic conditions; anti-infective agents; bacteriophages; beef; industry; lactic acid; peracetic acid
Abstract:
... After High Event Periods, beef subprimals are usually removed from vacuum and treated with antimicrobials. After re-packaging, subprimals are tested to verify the presence of STEC. In this study, bacteriophage and organic acids were applied on beef contaminated with STEC O157:H7 to evaluate the efficiency of industry practices. Beef samples inoculated with STEC were treated with bacteriophage, lac ...
DOI:
10.1016/j.meatsci.2019.108023

4. Investigation of colour requirements of frozen beef rolls by Chinese consumers for hot pot

Author:
Wang, Fangfang; Holman, Benjamin W.B.; Zhang, Yimin; Luo, Xin; Mao, Yanwei; Hopkins, David L.
Source:
Meat science 2020 v.162 pp. 108038
ISSN:
0309-1740
Subject:
beef; color; cooking; rolls; surveys; China
Abstract:
... A study was undertaken to establish a consumer threshold for the colour of beef rolls used for hot pot cooking in China. This was achieved by using an internet-based online survey, in which Chinese respondents recorded their preferred meat colour from a selection of 12 different images that represented a range of objective colour measures (CIE colorimetrics). The results indicated that, of the 202 ...
DOI:
10.1016/j.meatsci.2019.108038

5. The effect of chitosan coating and vacuum packaging on the microbiological and chemical properties of beef

Author:
Duran, Ayhan; Kahve, Halil Ibrahim
Source:
Meat science 2020 v.162 pp. 107961
ISSN:
0309-1740
Subject:
aerobes; animals; antioxidant activity; beef; biopreservatives; chitosan; coatings; edible films; lactic acid bacteria; livestock and meat industry; markets; nutrient content; shelf life; thiobarbituric acid; total volatile basic nitrogen; vacuum packaging
Abstract:
... Beef is an animal food sensitive to deterioration due to its rich nutrient content. Therefore, some preservation techniques are applied. These include vacuum packaging, a modified atmosphere, a controlled atmosphere and an edible film coating. In this study, it was aimed to extend the shelf life of beef using vacuum packaging (VP) and chitosan coating with vacuum packaging (CC + VP). For this purp ...
DOI:
10.1016/j.meatsci.2019.107961