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1. Application of mixed natural preservatives to improve the quality of vacuum skin packaged beef during refrigerated storage

Author:
Yu, Hwan Hee; Kim, Yeon Jin; Park, Yeong Jin; Shin, Dong-Min; Choi, Yun-Sang; Lee, Na-Kyoung; Paik, Hyun-Dong
Source:
Meat science 2020 v.169 pp. 108219
ISSN:
0309-1740
Subject:
Citrus paradisi; active food packaging; anaerobes; antibacterial properties; bacteria; beef; biopreservatives; cold storage; color; food pathogens; foodborne illness; grapefruits; lipid peroxidation; nisin; pH; protein degradation; seed extracts; shelf life
Abstract:
... This study aimed to develop an active packaging (AP) system for beef storage using vacuum skin packaging (VSP) applied with mixed natural preservatives (MNPs) consisting of grapefruit seed extract (GSE), cinnamaldehyde (CA), and nisin; and to assess its effect on the physicochemical, microbial, and antibacterial properties against food-borne pathogens in beef compared with using wrapped packaging ...
DOI:
10.1016/j.meatsci.2020.108219

2. Assessing the composition of the soft tissue in lamb carcasses with bioimpedance and accessory measures

Author:
Moro, Anderson B.; Galvani, Diego B.; Montanholi, Yuri R.; Bertemes-Filho, Pedro; Venturini, Rafael S.; Martins, Andressa A.; da Silva, Leila P.; Pires, Cleber C.
Source:
Meat science 2020 v.169 pp. 108192
ISSN:
0309-1740
Subject:
Texel; bioelectrical impedance; body weight; carcass composition; carcass weight; cold; crossbreds; decision making; energy; lambs; meat; models; ovine carcasses; rams; regression analysis; sheep industry; tissues
Abstract:
... Consumers are demanding additional information to support their decision-making while shopping for meat. In the lamb industry, labelling carcasses with composition information is challenging. This is due to issues with conventional analytical procedures, such as the time spent with determinations and product loss or devaluing due to sampling for analysis. The objective was to evaluate the potentia ...
DOI:
10.1016/j.meatsci.2020.108192

3. Carcass yields and physiochemical meat quality characteristics of Namibian gemsbok (Oryx gazella) as influenced by muscle, gender and age

Author:
Hoffman, Louwrens C.; van Schalkwyk, Diana L.; Muller, Magdalena; Needham, Tersia; van Rensburg, Berndt J.; McMillin, Kenneth W.
Source:
Meat science 2020 v.169 pp. 108208
ISSN:
0309-1740
Subject:
Oryx; antelopes; body weight; carcass yield; color; crude protein; discriminant analysis; dressing percentage; females; game animals; game meat; longissimus muscle; males; meat quality
Abstract:
... The carcass yields and physiochemical meat quality characteristics of six different muscles (biceps femoris, infraspinatus, longissimus thoracis et lumborum, semimembranosus, semitendinosus, supraspinatus) for different sex and age groups of gemsbok antelope were determined. No live weight nor dressing percentage differences were observed for the different sex groups. While muscles, age and sex ha ...
DOI:
10.1016/j.meatsci.2020.108208

4. Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition

Author:
Marcos, Begonya; Gou, Pere; Arnau, Jacint; Guàrdia, Mª. Dolors; Comaposada, Josep
Source:
Meat science 2020 v.169 pp. 108184
ISSN:
0309-1740
Subject:
Penicillium; additives; alginates; coatings; collagen; drying; esters; fatty acids; fermentation; fermented sausages; manufacturing; pH; pea protein; sensory properties; spoilage microorganisms
Abstract:
... The performance of co-extruded alginate coatings containing no extra additives (A), polyglycerol esters of fatty acids (EA), or pea protein (PA) was assessed as an alternative to collagen casings (C) for the manufacturing of dry-fermented sausages (fuet) with no inoculation of moulds and without a fermentation step (NMNF) and fuet inoculated with Penicillium candidum and fermented (MF).Stuffing in ...
DOI:
10.1016/j.meatsci.2020.108184

5. Combination of spectra and texture data of hyperspectral imaging for prediction and visualization of palmitic acid and oleic acid contents in lamb meat

Author:
Wang, Caixia; Wang, Songlei; He, Xiaoguang; Wu, Longguo; Li, Yalei; Guo, Jianhong
Source:
Meat science 2020 v.169 pp. 108194
ISSN:
0309-1740
Subject:
hyperspectral imagery; image analysis; lamb meat; least squares; models; oleic acid; palmitic acid; prediction; support vector machines; texture; wavelengths
Abstract:
... The feasibility of combining spectral and textural information from hyperspectral imaging to improve the prediction of the C16:0 and C18:1 n9 contents for lamb was explored. 29 and 22 optimal wavelengths were selected for the C16:0 and C18:1 n9 contents, respectively, by conducting the variable combination population analysis–iteratively retaining informative variables (VCPA-IRIV) algorithm. To ex ...
DOI:
10.1016/j.meatsci.2020.108194

6. Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics

Author:
Cheng, Huilin; Song, Sumin; Jung, Eun-Young; Jeong, Jin-Yeon; Joo, Seon-Tea; Kim, Gap-Don
Source:
Meat science 2020 v.169 pp. 108206
ISSN:
0309-1740
Subject:
beef carcasses; beef quality; cooking quality; discoloration; freezing; longissimus muscle; meat; meat cuts; muscle fibers; psoas muscles; semitendinosus muscle; steers; water holding capacity
Abstract:
... The association of muscle fiber characteristics (MFC) with freeze-thawed meat quality was investigated using four different cuts (loin, M. longissimus thoracis; tenderloin, M. psoas major; top round, M. semimembranosus; eye of round, M. semitendinosus) obtained from beef carcasses (n = 10; Hanwoo steer; 28 months of age). Tenderloin had higher (P < .05) composition of muscle fiber type I than the ...
DOI:
10.1016/j.meatsci.2020.108206

7. Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb

Author:
Xiao, Xiong; Hou, Chengli; Zhang, Dequan; Li, Xin; Ren, Chi; Ijaz, Muawuz; Hussain, Zubair; Liu, Dengyong
Source:
Meat science 2020 v.169 pp. 108220
ISSN:
0309-1740
Subject:
aromatic amines; flavor; heterocyclic compounds; muscles; ovine carcasses; pH; roasting; sensory evaluation; texture; volatile compounds
Abstract:
... This study investigated the variation in texture, flavor, heterocyclic aromatic amines (HAAs) and sensory evaluation of pre- and post-rigor roasted lamb. Topside muscles were collected from twenty-eight lamb carcasses at 1 h, 6 h, 12 h, 1 d, 3 d, 5 d and 7 d postmortem and then roasted at 180 °C for 8 min. According to the pH and shear force (SF) values, the lamb muscles at 1–12 h, 1 d and 3–7 day ...
DOI:
10.1016/j.meatsci.2020.108220

8. Effects of garlic powder and salt additions on fatty acids profile, oxidative status, antioxidant potential and sensory properties of raw and cooked rabbit meat burgers

Author:
Mancini, Simone; Mattioli, Simona; Nuvoloni, Roberta; Pedonese, Francesca; Dal Bosco, Alessandro; Paci, Gisella
Source:
Meat science 2020 v.169 pp. 108226
ISSN:
0309-1740
Subject:
antioxidant activity; fatty acid composition; garlic; nutritive value; oxidation; rabbit meat; sensory properties; spices; storage time
Abstract:
... Rabbit burgers were evaluated for fatty acids profile, oxidative status, antioxidant potential and sensory during storage time of seven days at 4 °C. The aim of the research study was to evaluate if a common culinary spice as garlic could overcome the controversy effects of salt (mostly related to a pro-oxidant effect). Therefore, four formulations were made: only meat (control, C) meat added with ...
DOI:
10.1016/j.meatsci.2020.108226

9. Effects of NaCl substitutes on physicochemical properties of salted pork

Author:
Zhang, Dong; Li, Hongjun; Wang, Zefu; Emara, A.M.; He, Zhifei
Source:
Meat science 2020 v.169 pp. 108205
ISSN:
0309-1740
Subject:
calcium; microstructure; physicochemical properties; pork; potassium; potassium chloride; salt content; salting; sodium; sodium chloride; surface area
Abstract:
... The effects of NaCl substitutes (KCl and Ca-ascorbate) at a certain concentration (15%) on the salted pork microstructure were investigated. The changes of water, salt, element (Na, K and Ca) content and total weight in salted pork under different kinds of salts, concentration and salting time were also discussed. Results show the different treatments significantly affected the element content of ...
DOI:
10.1016/j.meatsci.2020.108205

10. Effects of various levels of dietary fiber on carcass traits, meat quality and myosin heavy chain I, IIa, IIx and IIb expression in muscles in Erhualian and Large White pigs

Author:
Han, Pingping; Li, Pinghua; Zhou, Wuduo; Fan, Lijuan; Wang, Binbin; Liu, Hang; Gao, Chen; Du, Taoran; Pu, Guang; Wu, Chengwu; Zhang, Zongping; Niu, Peipei; Huang, Ruihua; Li, Huixia
Source:
Meat science 2020 v.169 pp. 108160
ISSN:
0309-1740
Subject:
Large White; adverse effects; bran; carcass weight; dietary fiber; genes; meat quality; messenger RNA; mitochondria; muscles; myoglobin; myosin heavy chains; pork; protein content; swine
Abstract:
... This study evaluated the effects of bran fiber levels on carcass traits, meat quality and expression of myosin heavy chain isoform genes in muscles in Erhualian (Er-HL) and Large White pig (LW). Our results showed that fiber level did not affect carcass weight of Er-HL, while carcass weight of LW decreased with the increase of fiber level. Fiber level did not influence meat quality traits of LW, w ...
DOI:
10.1016/j.meatsci.2020.108160

11. Feedlot growth, carcass characteristics and meat quality of hair breed male lambs exposed to seasonal heat stress (winter vs. summer) in an arid climate

Author:
Macías-Cruz, Ulises; Saavedra, Oscar R.; Correa-Calderón, Abelardo; Mellado, Miguel; Torrentera, Noemí G.; Chay-Canul, Alfonso; López-Baca, María A.; Avendaño-Reyes, Leonel
Source:
Meat science 2020 v.169 pp. 108202
ISSN:
0309-1740
Subject:
Dorper; animal performance; arid zones; body weight; carcass weight; carcass yield; cold; environmental factors; feed conversion; feed intake; feedlots; heat stress; lambs; males; meat aging; meat quality; neck; slaughter; summer; winter
Abstract:
... Twenty Dorper × Katahdin male lambs (body weight = 33.9 ± 0.4 kg and age = 4.5 months) were individually housed for a 30-d feeding period to evaluate the effects of seasonal heat stress (winter [n = 10] vs. summer [n = 10]) on feedlot performance, carcass traits, wholesale cut yields and meat quality. Heat stress environmental conditions prevailed in summer and mostly thermoneutral in winter. Over ...
DOI:
10.1016/j.meatsci.2020.108202

12. Increased protein digestibility of beef with aging in an infant in vitro digestion model

Author:
Lee, Seonmin; Jo, Kyung; Lee, Hyun Jung; Jo, Cheorun; Yong, Hae In; Choi, Yun-Sang; Jung, Samooel
Source:
Meat science 2020 v.169 pp. 108210
ISSN:
0309-1740
Subject:
actin; beef; complementary foods; cooked foods; digesta; digestible protein; in vitro digestion; malondialdehyde; models; muscles; polyacrylamide gel electrophoresis; sodium dodecyl sulfate; vacuum packaging
Abstract:
... This study investigated the protein digestibility of aged beef using an infant in vitro digestion model. Semitendinosus muscles were vacuum-packed and aged for 0, 7, and 14 days at 4°C. Malondialdehyde content of raw and cooked beef increased with aging (P < .05). However, no changes in carbonyl content were observed for aged raw and cooked beef samples. The α-amino group content and myofibrillar ...
DOI:
10.1016/j.meatsci.2020.108210

13. Influence of dietary energy concentration and body weight at slaughter on carcass tissue composition and beef cuts of modern type Fleckvieh (German Simmental) bulls

Author:
Honig, Aniela Christine; Inhuber, Vivienne; Spiekers, Hubert; Windisch, Wilhelm; Götz, Kay-Uwe; Ettle, Thomas
Source:
Meat science 2020 v.169 pp. 108209
ISSN:
0309-1740
Subject:
Simmental; body weight; bulls; color; energy; finishing; meat; meat cuts; meat quality; muscle tissues; muscles; rearing; slaughter
Abstract:
... A feeding and slaughter experiment was conducted to evaluate the carcass tissue composition and meat quality of growing modern type Fleckvieh (German Simmental) bulls. For the study, 72 bulls were customary reared and for the fattening period allocated to a normal energy and a high energy treatment group with 11.6 and 12.4 MJ ME/kg DM, respectively. Bulls were slaughtered in a serial slaughter tri ...
DOI:
10.1016/j.meatsci.2020.108209

14. Influences of encapsulated polyphosphate incorporation on oxidative stability and quality characteristics of ready to eat beef Döner kebab during storage

Author:
Şimşek, Azim; Kılıç, Birol
Source:
Meat science 2020 v.169 pp. 108217
ISSN:
0309-1740
Subject:
cooking quality; encapsulation; ground beef; lipid peroxidation; lipid peroxides; livestock and meat industry; orthophosphates; oxidative stability; pH; ready-to-eat foods; sodium pyrophosphate; sodium tripolyphosphate; thiobarbituric acid-reactive substances
Abstract:
... The effect of different polyphosphates (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) and ratios of unencapsulated (u) and encapsulated (e) forms of these polyphosphates (PP, 0.5%) on lipid oxidation inhibition and quality characteristics of ground beef döner kebab were evaluated. STP usage provided lower cooking loss (CL) than HMP or SPP (P < .05). Döners ...
DOI:
10.1016/j.meatsci.2020.108217

15. Investigation of metabolites associated with confinement odour in chilled vacuum-packed lamb by proton nuclear magnetic resonance (1H NMR) spectroscopy

Author:
Cônsolo, Nara R.B.; Olivecrona, Natalia; Samuelsson, Linda M.; Reis, Mariza G.; Edwards, Patrick J.B.; Reis, Marlon M.
Source:
Meat science 2020 v.169 pp. 108207
ISSN:
0309-1740
Subject:
alanine; amino acid metabolism; aspartic acid; carnosine; fermentation; formates; glucose; glutathione; lamb meat; least squares; legs; meat processing plants; metabolites; nuclear magnetic resonance spectroscopy; odors; pH; proline; temperature; tyramine; urea; vacuum packaging; water solubility; New Zealand
Abstract:
... This study aimed to determine the profiles of water-soluble metabolites in lamb drip and meat by Nuclear Magnetic Resonance (NMR) spectroscopy, in order to better understand the confinement odour (CO) phenomenon in lamb meat on a molecular level. Thirty-five lamb legs were obtained from two New Zealand meat processing plants and stored for 11 to 13 weeks at temperatures ranging from −1.5 °C to +4. ...
DOI:
10.1016/j.meatsci.2020.108207

16. Mineral content of longissimus lumborum from growing lambs fed crude glycerin

Author:
Oliveira, Amilton Maia Freitas de; Silva, Fredson Vieira e; Oliveira, Laura Lúcia dos Santos; Rocha Júnior, Vicente Ribeiro; Novaes, Cleber Galvão; Novais, Franciele Castro; Rigueira, João Paulo Sampaio
Source:
Meat science 2020 v.169 pp. 108222
ISSN:
0309-1740
Subject:
cadmium; calcium; chromium; copper; diet; glycerol; ingredients; iron; lamb feeding; lamb meat; lambs; lead; longissimus muscle; magnesium; mineral content; nickel; phosphorus; potassium; sodium; zinc
Abstract:
... The objective of the study was to evaluate whether crude glycerin (CG), which was supplied as a dietary ingredient for growing lambs, affected the macro- and micromineral contents of the longissimus lumborum (LL). Twenty-four lambs were placed in two treatments: animals that received no CG and animals that received CG as part of their diet. The experiment lasted for 56 days. The phosphorus, potass ...
DOI:
10.1016/j.meatsci.2020.108222

17. Non-precursors amino acids can inhibit β-carbolines through free radical scavenging pathways and competitive inhibition in roast beef patties and model food systems

Author:
Xue, Chaoyi; Chen, Qiaochun; He, Zhiyong; Wang, Zhaojun; Qin, Fang; Yang, Tianyi; Chen, Jie; Zeng, Maomao
Source:
Meat science 2020 v.169 pp. 108203
ISSN:
0309-1740
Subject:
beef; creatine; creatinine; electron paramagnetic resonance spectroscopy; free radical scavengers; free radicals; glucose; high performance liquid chromatography; histidine; leucine; meat processing; methionine; model food systems; monitoring; patties; proline; tryptophan
Abstract:
... The aim of this study was to investigate the inhibitory effect of non-precursors amino acids (histidine, leucine, proline and methionine) which have advantages of safety, inexpensiveness and high standardization on the formation of β-carbolines in roast beef patties and glucose/creatine/creatinine/tryptophan model system, and the possible pathway of inhibition by monitoring the scavenging of free ...
DOI:
10.1016/j.meatsci.2020.108203

18. Occurrence, distribution and diversity of Listeria monocytogenes contamination on beef and pig carcasses after slaughter

Author:
Demaître, N.; Van Damme, I.; De Zutter, L.; Geeraerd, A.H.; Rasschaert, G.; De Reu, K.
Source:
Meat science 2020 v.169 pp. 108177
ISSN:
0309-1740
Subject:
Enterobacteriaceae; Listeria monocytogenes; beef; hygiene; indicator species; pathogens; pig carcasses; slaughter; slaughterhouses; swine
Abstract:
... In this study we investigated the prevalence and location of Listeria monocytogenes and hygiene indicator bacteria on beef and pig carcasses. Carcasses were sampled after slaughter and before cooling at eight and nine sites on the carcass, respectively. For each sample, detection and enumeration of Listeria was performed, as well as the enumeration of Total Aerobic Counts (TAC) and Enterobacteriac ...
DOI:
10.1016/j.meatsci.2020.108177

19. Use of masking strategies to avoid the boar taint perception in chorizo: consumers' acceptability

Author:
Peñaranda, I.; Garrido, M.D.; Moumeh, B.; Linares, M.B.
Source:
Meat science 2020 v.169 pp. 108223
ISSN:
0309-1740
Subject:
boar taint; castration; chorizo; males; meat; questionnaires; rosemary; swine
Abstract:
... The production of entire male pigs is an alternative to surgical castration. However, boar taint may be present in the meat of entire male animals. The aim of the present paper was to investigate the acceptability and sensory properties of chorizo, elaborated under three different levels of androstenone [castrated 0–0.3 mg / kg, medium 0.4–0.9 mg / kg and high 1–2.75 mg / kg] and two masking strat ...
DOI:
10.1016/j.meatsci.2020.108223

20. Using infrared thermography on farm of origin to predict meat quality and physiological response in cattle (Bos Taurus) exposed to transport and marketing

Author:
Cuthbertson, Holly; Tarr, Garth; Loudon, Kate; Lomax, Sabrina; White, Peter; McGreevy, Paul; Polkinghorne, Rodney; González, Luciano A.
Source:
Meat science 2020 v.169 pp. 108173
ISSN:
0309-1740
Subject:
animal welfare; carcass characteristics; cattle; color; creatine kinase; farms; free fatty acids; glucose; land transportation; magnesium; marketing; meat; meat quality; monitoring; pH; physiological response; sea transportation; slaughter; temperament; temperature; thermography
Abstract:
... Temperature is used as an indicator of animals' response to external stimuli and thus it could potentially be used as an indicator or poor animal welfare and meat quality. Remote monitoring of temperature can be achieved using infrared thermography (IRT) at the farm of origin before animals are sent to slaughter. Relationships between temperatures of cattle measured using IRT on-farm and potential ...
DOI:
10.1016/j.meatsci.2020.108173