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1. Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes

Author:
Kilgannon, Ashleigh K.; Holman, Benjamin W.B.; Frank, Damian C.; Mawson, A. John; Collins, Damian; Hopkins, David L.
Source:
Meat science 2020 v.168 pp. 108193
ISSN:
0309-1740
Subject:
beef; cooking; flavor; longissimus muscle; temperature; tenderizing; volatile organic compounds
Abstract:
... Beef ageing (in vacuo) for tenderisation and flavour development may be accelerated by favourable temperature-time combinations (TTCs), however the effect of such manipulations on volatile organic compounds (VOCs) that are generated during cooking, is unknown. We compared VOCs from grilled beef longissimus lumborum muscle samples which had been subjected to different TTCs. The TTCs consisted of co ...
DOI:
10.1016/j.meatsci.2020.108193

2. Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects

Author:
Suleman, Raheel; Wang, Zhenyu; Aadil, Rana Muhammad; Hui, Teng; Hopkins, David L.; Zhang, Dequan
Source:
Meat science 2020 v.167 pp. 108172
ISSN:
0309-1740
Subject:
Maillard reaction; acrylamides; amino acids; aromatic amines; cooking; flavor; food safety; free radicals; health hazards; heat; heterocyclic compounds; lamb meat; lipid peroxidation; lipids; nutritive value; odors; oxidation; oxygen; polycyclic aromatic hydrocarbons; sugars; taste; temperature; toxic substances
Abstract:
... Lamb meat is cooked using different methods which help to impart good taste, flavour and aroma and they also improve the nutritional quality and ensure food safety. However traditional methods also induce some potential health hazards i.e. formation of polyaromatic hydrocarbons, heterocyclic aromatic amines and acrylamides. These harmful compounds are produced through protein aggregation (protein ...
DOI:
10.1016/j.meatsci.2020.108172

3. Inactivation of Listeria monocytogenes in game meat applying sous vide cooking conditions

Author:
Abel, Tobias; Boulaaba, Annika; Lis, Karolina; Abdulmawjood, Amir; Plötz, Madeleine; Becker, André
Source:
Meat science 2020 v.167 pp. 108164
ISSN:
0309-1740
Subject:
Capreolus capreolus; Listeria monocytogenes; Sus scrofa; cooking; game meat; sous vide; temperature; wild boars
Abstract:
... This study investigated the effects of sous vide cooking at temperatures between 50 °C and 60 °C on the inactivation kinetics of Listeria (L.) monocytogenes. Nutrient broth and minced game meat (Capreolus capreolus and Sus scrofa) were inoculated with three strains of L. monocytogenes and cooked under sous vide conditions (50, 55 or 60 °C for several hours). Results showed that the decimal reducti ...
DOI:
10.1016/j.meatsci.2020.108164

4. Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach

Author:
Ángel-Rendón, Sara V.; Filomena-Ambrosio, Annamaria; Hernández-Carrión, María; Llorca, Empar; Hernando, Isabel; Quiles, Amparo; Sotelo-Díaz, Indira
Source:
Meat science 2020 v.163 pp. 108089
ISSN:
0309-1740
Subject:
catering; color; cooking; cooking quality; myofibrils; ohmic heating; physicochemical properties; pork; temperature; water holding capacity
Abstract:
... The influences of four different cooking methods—pan, ohmic, vacuum and sous vide—were studied with regard to the microstructural, sensorial and physicochemical characteristics of pork meat. The end point temperature to all cooking methods was 70 °C. Pan cooking resulted in a softer meat with higher overall liking by the consumers, and ohmic cooking produced firmer (p < .05) meats and myofibrils, ...
DOI:
10.1016/j.meatsci.2020.108089

5. Evaluating the use of fish oil microcapsules as omega-3 vehicle in cooked and dry-cured sausages as affected by their processing, storage and cooking

Author:
Solomando, Juan Carlos; Antequera, Teresa; Perez-Palacios, Trinidad
Source:
Meat science 2020 v.162 pp. 108031
ISSN:
0309-1740
Subject:
cooking; cured meats; docosahexaenoic acid; eicosapentaenoic acid; fish oils; heat; lipid peroxidation; omega-3 fatty acids; oxidation; oxidative stability; proximate composition; refrigeration; sausages; temperature; viability
Abstract:
... This work evaluated the use of monolayered (Mo) and multilayered (Mu) fish oil microcapsules as vehicles of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in cooked and dry-cured meat products as affected by the storage and culinary heating or dry-cured processing. Proximate composition, oxidation, EPA and DHA quantity, acceptability and morphology were evaluated. Mo and Mu microcapsul ...
DOI:
10.1016/j.meatsci.2019.108031