Effect of animal age on the nutritional and physicochemical qualities of ovine bresaola

Zhang, Renyu; Yoo, Michelle; Gathercole, Jessica; Reis, Mariza Gomes; Farouk, M.M.

doi:10.1016/j.foodchem.2018.02.031

Cited by 21 publications

(15 citation statements)

References 34 publications

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“…Textures Analyzer (Perten Instruments, Sweden) with a cylindrical probe of 5 cm diameter (Bourne, 1978;Mejri et al, 2017;Starkey, Geesink, van de Ven, & Hopkins, 2017). From the force-deformation curves of the first two cycles of the compression test, the measured variables of texture were as follows: hardness (N) = the maximum height of the first force-deformation curve during the first cycle of compression, representing the necessary maximum force to compress the sample, and resilience = the ratio of the area during the withdrawal of the first penetration, divided by the area of the first compression, representing the aptitude of a product to recover from deformation both in terms of speed and force and to regain its original shape and size after being compressed (Zhang, Yoo, Gathercole, Reis, & Farouk, 2018). These texture parameters were measured in duplicate, and they simulate the conditions to which meat is exposed in the mouth and how easier to be chewed (Novaković & Tomašević, 2017).…”

Section: Meat Texture Analysesmentioning

confidence: 99%

The effect of Rosemary (Rosmarinus officinalis L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat

Abdelmalek

Smeti

Essid

et al. 2020

Animal Physiology Nutrition

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To test the hypothesis that feeding cull ewes with Rosemary (Rosmarinus officinalis L.) distillation residues (RR) and linseed improves meat quality traits; fatty acid (FA) profile, lipid oxidation, meat colour, sensory and microbiological analysis were investigated. For this, 28 Barbarine ewes received 500 g of basal diet and 700 g of concentrate. Two groups received the control concentrate (CC) with, as basal diet, straw for CCC and straw plus 200 g of RR for RCC group. The two other groups received the concentrate containing 10% of linseed (LC) with straw for CLC and straw plus 200 g of RR for RLC group. The linseed intake increased n‐3 PUFA (+28.7%) and C18:3n‐3(+41%) and decreased n‐6/n‐3 ratio from 4.55 to 3.25; while the RR diet affected only the content of branched chain fatty acid in cull ewes’ meat. Feeding RR combined to linseed delayed lipid oxidation at almost ½ at Day 9 (2.38 vs. 4.63 for RLC and CLC respectively). Meat from rosemary diet had higher tenderness and lower resilience. It is concluded that the meat obtained after rosemary and linseed supply can be regarded as healthier and shows higher quality traits and greater oxidation stability under chilling storage.

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Section: Meat Texture Analysesmentioning

confidence: 99%

The effect of Rosemary (Rosmarinus officinalis L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat

Abdelmalek

Smeti

Essid

et al. 2020

Animal Physiology Nutrition

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“…A tender meat is defined as the meat of the shear force value ≤88 N (9 kgF) measured by the MIRINZ tenderometer [25]. e texture profile of long-term frozen in-bag dry-aged lean beef was analysed using texture profile analysis (TPA) according the procedure described by Zhang et al [26]. In brief, a cube (1 cm 3 ) was measured using Stable Micro Systems TA.HD Plus texture analyser (Surry, UK) with a 50 mm cylinder probe at 50% strain setting using a test speed of 5.0 m·s −1 .…”

Section: Cook Lossmentioning

confidence: 99%

Quality and Acceptability of Fresh and Long-Term Frozen In-Bag Dry-Aged Lean Bull Beef

Zhang

Yoo

Farouk

2019

Journal of Food Quality

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In-bag dry-aged lean beef was produced using a stepwise ageing process. Lean bull beef striploins were dry-aged at 2°C, 75% RH under three different air velocities: 0.5, 1.5, and 2.5 m·s−1 for 7 days followed by wet-ageing for 14 days. The quality and acceptability of the dry-aged beef were compared with equivalent beef dry-aged for 21 days at 0.5 m·s−1 which served as a control. Two portions of the dry-aged beef (7/21 days) were randomly selected and held frozen at −18°C for 12 months. Shear force, drip, and cook loss decreased significantly (p<0.05) with dry-ageing time. Increased air velocities accelerated dehydration process with no negative impact on the meat quality, microbiological safety, and consumer acceptability compared to the control (p>0.05). Frozen storage for 12 months had little or no effect on the quality and acceptability of the dry-aged lean beef (p>0.05). Dry-aged lean beef of equivalent quality and palatability, with a lower level of surface microorganisms and higher yield compared to the control, could be produced using the stepwise ageing process.

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“…However, most dry‐cured hams in the market are made of pork (Harkouss et al, ; Martínez‐Arellano et al, ; Petrova, Aasen, Rustad, & Eikevik, ; Toldra, ). Mutton, a high‐protein, low‐fat, and low‐cholesterol meat, is expected to gain popularity as an alternative to pork in dry‐cured hams (Zhang, Yoo, Gathercole, Reis, & Farouk, ). Mutton is widely consumed in European Mediterranean countries and other regions around the world where it has a strong traditional component (Schirmer, Wiik‐Nielsen, & Skaar, ).…”

Section: Introductionmentioning

confidence: 99%

“…Mutton, a high-protein, low-fat, and low-cholesterol meat, is expected to gain popularity as an alternative to pork in dry-cured hams (Zhang, Yoo, Gathercole, Reis, & Farouk, 2018). Mutton is widely consumed in European Mediterranean countries and other regions around the world where it has a strong traditional component (Schirmer, Wiik-Nielsen, & Skaar, 2018).…”

mentioning

confidence: 99%

Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham

Guo

Lü

Wang

et al. 2019

J Food Process Preserv

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Mutton is widely consumed in China, European Mediterranean countries, and other regions around the world and is expected to gain popularity as an alternative to pork in dry‐cured hams. Changes in the physicochemical indices, volatile compounds, and endogenous enzyme activities during the processing of dry‐cured mutton ham were investigated. Eighty‐six volatile compounds were identified during the dry‐curing process, with aldehydes being dominant. Oxidation values increased significantly during dry‐curing and decreased during ripening (p < .05). The activities of lipolytic enzymes remained active throughout processing, although the activities of the enzymes decreased. Lipoxidase activity increased rapidly during the fermenting stage and then decreased gradually during ripening (p < .05). Superoxide dismutase activity increased throughout processing, whereas the catalase activity decreased. According to partial least square variable importance in projection analysis, 49 odor‐related compounds were selected from dry‐cured mutton ham as specific compounds which are related to lipid oxidation and endogenous enzyme activities. Heatmap shows that the volatile compounds were correlated with enzyme activity and the oxidation value of dry‐cured mutton ham during processing. Practical applications Xinjiang dry‐cured mutton ham has an intense and a long‐lasting aroma. Understanding the mechanism of aroma formation related to lipid oxidation could help us to improve the product quality and optimize the duration of processing. Therefore, the present work identified the characteristic flavor compounds and provided the changing regularity of these compounds at various stages to facilitate the generation of them.

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Effect of animal age on the nutritional and physicochemical qualities of ovine bresaola

Cited by 21 publications

References 34 publications

The effect of Rosemary (Rosmarinus officinalis L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat

The effect of Rosemary (Rosmarinus officinalis L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat

Quality and Acceptability of Fresh and Long-Term Frozen In-Bag Dry-Aged Lean Bull Beef

Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham

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