Publication Year: 2020 / Source: 2020 v.162 / Subject: thiobarbituric acid-reactive substances

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
: https://dx.doi.org/10.1016/j.meatsci.2019.108029

Author:: Natalello, Antonio; Priolo, Alessandro; Valenti, Bernardo; Codini, Michela; Mattioli, Simona; Pauselli, Mariano; Puccio, Mario; Lanza, Massimiliano; Stergiadis, Sokratis; Luciano, Giuseppe
Source:: Meat science 2020 v.162 pp. 108037
ISSN:: 0309-1740
Subject:: antioxidant activity; byproducts; cooked foods; diet; grains; hydrophilicity; lamb meat; lambs; lipid peroxidation; lipophilicity; oxidative stability; polyunsaturated fatty acids; pomegranates; raw meat; storage time; thiobarbituric acid-reactive substances; vitamin E
Abstract:: ... This study investigated the effect of including whole pomegranate by-product in lamb diet on meat oxidative stability. Seventeen lambs were assigned to two experimental treatments and fed a cereal-based concentrate (CON) or the same concentrate where 200 g/kg DM of cereals were replaced by whole pomegranate by-product (WPB). Meat from WPB-fed lambs had a greater concentration of vitamin E (α- and ...
DOI:: 10.1016/j.meatsci.2019.108037
: https://dx.doi.org/10.1016/j.meatsci.2019.108037

Author:: Han, Ge; Zhang, Lang; Li, Qixuan; Wang, Yan; Chen, Qian; Kong, Baohua
Source:: Meat science 2020 v.162 pp. 108030
ISSN:: 0309-1740
Subject:: 2-heptanone; altitude; drying; flavor; hexane; lipid peroxidation; lipolysis; monounsaturated fatty acids; octenol; physicochemical properties; polyunsaturated fatty acids; principal component analysis; saturated fatty acids; sensory evaluation; thiobarbituric acid-reactive substances; volatile compounds; yaks
Abstract:: ... The impact of different altitudes on the physicochemical properties, lipolysis, lipid oxidation, volatile compound formation and sensory evaluation of traditional Tibetan dried yak jerky during natural drying was investigated. High altitude (HA) yak jerky showed higher percentages of unsaturated fatty acids and thiobarbituric acid reactive substances than low altitude (LA) yak jerky during natural ...
DOI:: 10.1016/j.meatsci.2019.108030
: https://dx.doi.org/10.1016/j.meatsci.2019.108030

Author:: Burri, Stina C.M.; Ekholm, Anders; Bleive, Uko; Püssa, Tõnu; Jensen, Martin; Hellström, Jarkko; Mäkinen, Sari; Korpinen, Risto; Mattila, Pirjo H.; Radenkovs, Vitalijs; Segliņa, Dalija; Håkansson, Åsa; Rumpunen, Kimmo; Tornberg, Eva
Source:: Meat science 2020 v.162 pp. 108033
ISSN:: 0309-1740
Subject:: Satureja hortensis; antioxidants; beets; ethanol; freeze drying; fruit juices; horticultural crops; leaves; linoleic acid; lipid peroxidation; model food systems; olives; oxidation; plant extracts; polyphenols; powders; processed meat; proteins; rhubarb; screening; spray drying; thiobarbituric acid-reactive substances; vegetable juices; wastewater
Abstract:: ... A meat model system was used for screening lipid oxidation inhibiting capacity of diverse horticultural plant materials. In the model, heme-containing sarcoplasmic proteins from the meat water-phase were homogenized with linoleic acid and thiobarbituric reactive substances (TBARS) were measured. 23 Plant materials were investigated at three high (50, 100, and 200 ppm) concentrations and five plant ...
DOI:: 10.1016/j.meatsci.2019.108033
: https://dx.doi.org/10.1016/j.meatsci.2019.108033

Author:: Wang, Zefu; He, Zhifei; Zhang, Dong; Li, Hongjun; Wang, Zhaoming
Source:: Meat science 2020 v.162 pp. 108042
ISSN:: 0309-1740
Subject:: activation energy; color; equations; frozen storage; kinetics; lipids; meat quality; model validation; oxidation; pH; rabbit meat; storage temperature; storage time; thiobarbituric acid-reactive substances; total volatile basic nitrogen
Abstract:: ... This study explored the effects of temperature on the behavior of lipid and protein oxidation in rabbit meat, and also investigated the quality indices of rabbit meat under different storage temperatures. We developed kinetic models of select quality indices such as total aerobic count (TAC), thiobarbituric acid-reactive substances (TBARS), and total volatile basic nitrogen (TVB-N). Data on meat q ...
DOI:: 10.1016/j.meatsci.2019.108042
: https://dx.doi.org/10.1016/j.meatsci.2019.108042

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