Crystallization Behavior and Quality of Frozen Meat

Dang, David; Bastarrachea, Luis J.; Martini, Silvana; Matarneh, Sulaiman K.

doi:10.3390/foods10112707

Cited by 37 publications

(11 citation statements)

References 138 publications

(188 reference statements)

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“…On the other hand, when the meats were stored at −18 °C for 5 d, the dripping loss rate of chicken breast meat reached the maximum in this study. These results might be due to the influence of sharp ice crystals formed during freezing on the structure of muscle fibers, which caused certain damage and reduced its water holding capacity [24] . The drip loss rate of chicken breast meat stored at − 18 °C for 5 d was higher than that of all meats stored at 4 °C.…”

Section: Resultsmentioning

confidence: 99%

Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat

Zou

Li²,

Yang³

et al. 2022

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat

Zou

Li²,

Yang³

et al. 2022

Ultrasonics Sonochemistry

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“…Meat moisture can be determined in numerous ways, including cooking loss, thaw loss, WHC and total moisture content. Loss of meat moisture is unavoidable post-mortem due to a decline in pH (Dang et al, 2021 ). Cooking loss refers to the reduction in weight of meat during the cooking process (Pang et al, 2020 ).…”

Section: Discussionmentioning

confidence: 99%

Effect of dietary inclusion of Pennisetum purpureum (Napier) grass on growth performance, rumen fermentation and meat quality of feedlot sussex red steers

Rabatseta,

Fourie,

Nkosi

et al. 2024

Trop Anim Health Prod

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The aim of this study was to evaluate the growth performance, fermentation indices and meat quality of Sussex steers fed totally mixed rations that composed of graded inclusion levels of Napier grass (NP). Three experimental diets designated as diet 1 (0.0 g kg–1 NP: Control), diet 2 (300 g kg–1 NP grass) and diet 3 (600 g kg–1 NP) were formulated. Twenty-four male steers aged 8 months with an average body weight of 185.0 ± 30 kg were used. In a completely randomized design, the animals were allocated to the diets and fed for 120 days. Dietary NP inclusion reduced (P < 0.05) the animals’ average daily gain and increased the feed efficiency. The steers’ daily feed intake and final body weight decreased (P < 0.05) with a 600 g kg–1 inclusion level. The fermentation indices were not affected (P > 0.05) by the inclusion. While the inclusion reduced (P < 0.05) warm muscle temperature, it had no effect (P > 0.05) on carcass dressing percentage, warm and cold initial and ultimate pH. However, 600 g kg–1 inclusion level reduced (P > 0.05) warm and cold carcass weights. Meat physical attributes, moisture characteristics and tenderness were not affected (P > 0.05) by dietary treatments, except for the 7-days aged meat thaw loss, which increased at 600 g kg–1 inclusion level. Inclusion of 300 g kg–1 increased meat protein and fat, but dry and organic matter contents decreased with increasing inclusion levels. Dietary inclusion of NP grass up to 300 g kg–1 in steers’ diets improved feed intake, carcass traits and yielded meat high in protein and fat.

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“…To overcome this problem, the use of antioxidants is one of the main strategies to prevent the oxidation of proteins and lipids and, consequently, to extend the shelf-life of camel ( Djenane et al 2004 , 2016 ). Nowadays, frozen storage of meat is broadly utilized to extend its shelf-life over one year ( Dang et al 2021 ) . In addition, most of the previous studies do not take into consideration the impact of freezing storage on nutrient amounts variation in camel meat.…”

Section: Technological Aspects Of Camel Meatmentioning

confidence: 99%

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

Djenane,

Aider

2024

F1000Res

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The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel (Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditions of desert environments considered restrictive for other ruminants. Camel meat is an ethnic food consumed across the arid regions of Middle East, North-East Africa, Australia and China. For these medicinal and nutritional benefits, camel meat can be a great option for sustainable meat worldwide supply. A considerable amount of literature has been published on technological aspects and quality properties of beef, lamb and pork but the information available on the technological aspects of the meat of the one humped camel is very limited. Camels are usually raised in less developed countries and their meat is as nutritionally good as any other traditional meat source. Its quality also depends on the breed, sex, age, breeding conditions and type of muscle consumed. A compilation of existing literature related to new technological advances in packaging, shelf-life and quality of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various technological and processing interventions to improve its quality and consumer acceptance. This review will be helpful for camel sector and highlight the potential for global marketability of camel meat and to generate value added products.

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Crystallization Behavior and Quality of Frozen Meat

Cited by 37 publications

References 138 publications

Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat

Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat

Effect of dietary inclusion of Pennisetum purpureum (Napier) grass on growth performance, rumen fermentation and meat quality of feedlot sussex red steers

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

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