Conventional freezing plus high pressure–low temperature treatment: Physical properties, microbial quality and storage stability of beef meat

Fernández, Pedro Pablo Mejía; Martínez, Pedro D. Sanz; García, Antonio D. Molina; Otero, Laura; Guignon, Bérengère; Vaudagna, Sergio Ramón

doi:10.1016/j.meatsci.2007.05.014

Cited by 114 publications

(61 citation statements)

References 23 publications

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“…The expressible moisture was determined by centrifugal method described by Fernandez et al (2007). Accordingly, three meat discs of known weight were placed in 250 ml tubes and centrifuged for 20 min at 3500rot/min and 4°C in a centrifuge (Refrigerated Centrifuge TGL-16 M).…”

Section: Expressible Moisturementioning

confidence: 99%

Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle

Gambuteanu

Alexe

2013

J Food Sci Technol

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The objective of the present study was to analyses technological and textural properties of pork thawed by low intensity ultrasound compared to meat thawed conventionally in air (control) or by immersion in water. The pork thawing was done by means of a generator of constant frequency, with adjusting ultrasound intensity, coupled with a transducer plate and a water bath. The frequency of 25 kHz and the intensity of 0.6 W/cm 2 allowed reducing by 87 % the time required for thawing from −5°C to −1°C as well as the overall thawing time as compared to thawing in air. Using intensity of 0.2, 0.4, and 0.6 W/cm 2 thawing rates were 0.62, 0.73, 1°C/min, versus 0.16°C/min in the control. The textural and technological properties of meat thawed by ultrasound are not impaired by the significant lowering of thawing time; there were no large mass loss or modification of meat ultrastructure as compared to control.

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Section: Expressible Moisturementioning

confidence: 99%

Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle

Gambuteanu

Alexe

2013

J Food Sci Technol

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“…Given the economic consequences of high drip loss for meat processors and its possible quality implications for consumers, this issue needs to be addressed. Most of the studies on freeze-thaw cycle (FT) effects on meat have focused on fish and red meats (Fernández et al, 2007;Tateo et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens

Ali

Rajput

et al. 2016

Rev. Bras. Cienc. Avic.

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The present study was carried out to investigate the influence of freezing-thawing cycles (0, 2, 4 and 6) on lipid oxidation and myowater contents and distribution. Nine replicates of chicken breast meat samples were used for each cycle. Lipid oxidation was determined by measuring peroxide value, and malondialdehyde (MDA) concentrations, which reflect thiobarbituric acid reactive substance (TBARS). Color was determined with a digital colorimeter. Muscle moisture contents were determined by drip loss and thawing loss, water holding capacity, and nuclear magnetic resonance (NMR). The results showed that, as the number of freeze-thaw cycles increased, meat redness decreased and MDA and peroxide values increased. Drip loss and thawing loss tended to decreasing as the number of freeze-thaw cycles increased. Water holding capacity also decreased as a function of increasing freeze-thaw cycles. NMR relaxometry profile showed freeze-thaw cycles change the water distribution of meat subjected to multiple freeze-thaw cycles. In conclusion, multiple freezing and thawing rate (6 cycles) increased lipid oxidation, decreased myowater, and impaired the color of chicken meat.

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“…Usually, freeze storage (-18 °C) of beef samples reduced colorimetric parameters over storage time (Fernández et al, 2007;Scramlin et al, 2010). The excess of metamyoglobin, formed during freeze storage, could reduce the redness parameter (a*) and, consequently, increase b* values (Martínez et al, 2006;Valencia et al, 2008).…”

Section: Discussionmentioning

confidence: 99%

Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.)

Brasil¹,

Capitani²,

Takeuchi³

et al. 2015

Food Sci. Technol (Campinas)

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Pearl millet flour was utilized in kibbeh formulations instead of whole-wheat flour. Physicochemical properties, oxidation stability and sensorial characteristics of control kibbeh made with whole-wheat flour (CT) were compared with kibbehs prepared with millet flour (roasted or wet) and stored for 90 days (-18 °C). Kibbeh prepared with millet flour presented good oxidation stability (TBARS concentration). Baked kibbehs (with roasted millet flour) presented good acceptability and kibbeh samples did not differ significantly (p > 0.05) from the whole-wheat flour sample, when global appearance, texture and flavor were evaluated. Millet flour could be a suitable ingredient for kibbeh formulations, maintaining their nutritional value and sensorial quality in addition to being a gluten-free product.Keywords: gluten-free products; alternative cereal; food stability; meat products; acceptability; roasting.Practical Application: Kibbeh formulations with millet flour can be a good alternative for gluten-free diet.

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Conventional freezing plus high pressure–low temperature treatment: Physical properties, microbial quality and storage stability of beef meat

Cited by 114 publications

References 23 publications

Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle

Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle

Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens

Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.)

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