Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw

Qi, Jun; Li, Chunbao; Chen, Yinji; Gao, Feifei

doi:10.1016/j.meatsci.2012.06.009

Cited by 86 publications

(49 citation statements)

References 31 publications

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“…Tempering temperature had no significant effects on L * . The decrease in lightness ( L * ) of meat during the tempering process could be due to the decline in light reflectance caused by the changes in microstructure and the drip loss (Qi et al, ). This is supported by the results of drip loss in section 3.3.…”

Section: Resultsmentioning

confidence: 99%

Effects of radio frequency, air and water tempering, and different end‐point tempering temperatures on pork quality

Zhu

Tang

et al. 2019

J Food Process Engineering

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To explore the effects of different tempering methods and end‐tempering temperature on pork quality, 1 kg frozen lean pork samples in cuboid shapes were treated under radio frequency tempering (3 kW, 27.12 MHz), water tempering, and air tempering from −22°C to −1°C and −4°C, respectively. Tempering time, temperature distribution, drip loss, cook loss, pH, color, thiobarbituric acid reactive substances (TBARS) value, total volatile base nitrogen (TVBN) value of tempered samples were evaluated for comparison. Results showed both tempering methods and tempering temperature had significant (p < 0.05) effects on pork quality. The tempering time needed for water and air tempering were about 9 and 17 times longer than radio frequency tempering to reach −1°C, respectively (p < 0.05). From the tempering temperature point of view, when tempered to −1°C, no significant effect was found on physical and chemical properties of pork samples than tempered to −4°C (p > 0.05) expect for the increased drip loss, cook loss and the decreased pH (p < 0.05). From the tempering method point of view, air tempering retains the most physiochemical properties of fresh pork samples except for a higher cook loss, and a lower pH when tempering to −1°C (p < 0.05). The cook loss, TVBN and b* values were significantly higher, and the pH and L* values were lower (p < 0.05) in water immersion tempering to −1°C than those of fresh samples. Meanwhile, the cook loss, TVBN and b* was higher, and pH was lower than those of fresh values (p < 0.05) after radio frequency tempering to −1°C. In general, air tempering retained the best quality of pork samples, and radio frequency tempering showed the fastest tempering rate while also resulted in an acceptable meat quality, which has the potential of being further applied to meat industry. Practical application Results in this study provide sufficient data to the meat industry for selecting appropriate tempering method and target tempering temperature based on specific requirements. Results reveal that radio frequency tempering was fast and relatively uniform, which had the capability of defrosting meat blocks in the desired short time with acceptable physiochemical properties. However, radio frequency tempering also showed its limitation on non‐uniform heating especially at targeting temperature of −1°C. This reminds the meat industry to carefully design tempering protocols with appropriate tempering rate and endpoint temperature when applying radio frequency technology.

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Section: Resultsmentioning

confidence: 99%

Effects of radio frequency, air and water tempering, and different end‐point tempering temperatures on pork quality

Zhu

Tang

et al. 2019

J Food Process Engineering

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“…Multiple freeze-thaw events can have strong additive effects that can cause food to degrade more rapidly [16,68,128,148,150,180,181]. Srinivasan et al [150] documented an increase in mechanical damage sustained by freshwater prawns (Macrobrachium rosenbergii) exposed to repeated freeze-thaw events and this damage was caused by repeated melting and reformation of ice-crystals within a cell.…”

Section: Freeze-thaw Eventsmentioning

confidence: 99%

“…[68,148,180,181]). However, one study demonstrated that meat might continue to degrade after 15 freeze-thaw cycles [128]. Further studies are needed to determine if various food types have different threshold numbers of freeze-thaw cycles beyond which no further damage can be inflicted.…”

Section: Freeze-thaw Eventsmentioning

confidence: 99%

Food storage in a changing world: implications of climate change for food-caching species

Sutton

Strickland²,

Norris

2016

Clim Chang Responses

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Food caching is a behavioural strategy used by a wide range of animals to store food for future use. When food is stored, it is susceptible to environmental conditions that can lead to spoilage via microbial proliferation or physical and chemical processes. Given that the nutrition gained from consuming cached food will almost always be less than consuming it immediately upon capture, the degree of degradation will play a central role in determining the ecological threshold at which caching is no longer profitable. Our framework proposes that the degree of susceptibility among caching species is based primarily on the duration of storage, and the perishability of stored food. We first summarize the degree of susceptibility of 203 vertebrate caching species. Thirty-eight percent (38%) of these species are long-term cachers (>10 days) but only 2% are both long-term cachers and store highly perishable food. We then integrate insights from the fields of applied food science and plant biology to outline potential mechanisms by which climate change may influence food-caching species. Four climatic factors (temperature, number of freeze-thaw events, deep-freeze events and humidity) have been shown to affect the degradation of food consumed by humans and are also expected to influence the quality of perishable food cached in the wild. Temperature and moisture are likely important factors influencing seemingly nonperishable seeds. Although we are able to provide broad classifications for caching species at risk of climate change, an improved understanding of how environmental conditions affect the quality and persistence of cached food may allow us to better predict the impact of changing climatic conditions on the fitness of food-caching animals.

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“…The sections were stained as previously described by Qi et al (2012) The slides were examined using a bright-field microscope (BX41; Olympus, Tokyo, Japan). The sections were stained as previously described by Qi et al (2012) The slides were examined using a bright-field microscope (BX41; Olympus, Tokyo, Japan).…”

Section: Light Microscopymentioning

confidence: 99%

Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow‐feathered chicken breed

Xiao

Zhang

et al. 2017

Animal Science Journal

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This study assessed the influence of stewing (1, 2 or 3 h) on the texture, ultrastructure and in vitro digestibility of meat from the yellow-feathered chicken, which is a popular broiler chicken in Asia. Results indicated that longer stewing considerably increased cooking loss of the chicken carcass and tenderness of thigh meat. After 3 h of stewing, protein digestibility decreased from 90.5% to 80.3% and fiber diameter decreased by 8.63 μm. The shear force value of breast meat decreased from 32.34 N at 1 h to 10.29 N at 2 h, and then increased to 39.98 N at 3 h. The texture profile of breast meat remarkably decreased during stewing. Moreover, increased stewing time induced longitudinal and transversal shrinkage of muscle fibers and the degradation of the myosin heavy chain. These findings suggested that prolonged stewing (3 h) resulted in decreased meat qualities, based on the changes in cooking loss, digestibility and texture profile, but that stewing for 2 h increased thigh and breast tenderness. Producers could utilize this information to stew yellow-feathered chicken meat with desirable qualities.

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Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw

Cited by 86 publications

References 31 publications

Effects of radio frequency, air and water tempering, and different end‐point tempering temperatures on pork quality

Effects of radio frequency, air and water tempering, and different end‐point tempering temperatures on pork quality

Food storage in a changing world: implications of climate change for food-caching species

Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow‐feathered chicken breed

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