Effect of High-Energy Electron Irradiation of Chicken Meat on Thiobarbituric Acid Values, Shear Values, Odor, and Cooked Yield

Heath, J. L.; Owens, S. L.; Tesch, S.; Hannah, K. W.

doi:10.3382/ps.0690313

Cited by 59 publications

(17 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Patterson and Stevenson (1995) reported dimethyl trisulphide as the most potent off-odour compound in irradiated raw chicken followed by cis-3-and trans-6-nonenal, oct-1-en-3-one and bis(methylthio)methane. It has been reported that irradiated raw chicken meat gave off a bloody and sweet aroma (Heath et al, 1990). Increase in irradiation-induced sulphur-containing volatiles appears to be the result of radiolytic degradation of sulphur-containing amino acids (Ahn, 2002) and lipid oxidation , which produces cabbage-like or rotten vegetable putrid odours.…”

Section: Irradiation and High Pressurementioning

confidence: 99%

Factors affecting cooked chicken meat flavour: a review

Jayasena

Ahn

Nam

et al. 2013

World's Poultry Science Journal

View full text Add to dashboard Cite

Flavour, one of the most important factors affecting consumers' meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several pre-and post-slaughter factors, including breed, diet, postmortem ageing, and method of cooking. Moreover, chicken meat is prone to the development of off-flavours through lipid oxidation, which reduce the quality of the chicken meat. The aim of this review is to discuss the main factors affecting cooked chicken meat flavour which helps producers and consumers to produce the most flavoured and consistent product possible. Cooked chicken meat flavour is thermally derived via the Maillard reaction, the degradation of lipids, and interaction between these two reactions. Factors affecting the flavour of cooked chicken meat were identified as breed/strain of the chicken, diet of the bird, presence of free amino acids and nucleotides, irradiation, high pressure treatment, cooking, antioxidants, pH, and ageing. Flavour, one of the most important factors affecting consumers' meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several pre-and post-slaughter factors, including breed, diet, postmortem ageing, and method of cooking. Moreover, chicken meat is prone to the development of off-flavours through lipid oxidation, which reduce the quality of the chicken meat. The aim of this review is to discuss the main factors affecting cooked chicken meat flavour which helps producers and consumers to produce the most flavoured and consistent product possible. Cooked chicken meat flavour is thermally derived via the Maillard reaction, the degradation of lipids, and interaction between these two reactions. Factors affecting the flavour of cooked chicken meat were identified as breed/strain of the chicken, diet of the bird, presence of free amino acids and nucleotides, irradiation, high pressure treatment, cooking, antioxidants, pH, and ageing.

show abstract

Section: Irradiation and High Pressurementioning

confidence: 99%

Factors affecting cooked chicken meat flavour: a review

Jayasena

Ahn

Nam

et al. 2013

World's Poultry Science Journal

View full text Add to dashboard Cite

show abstract

“…Irradiation, while a powerful food safety tool, has been implicated in accelerating oxidation and producing free radicals, thereby changing the oxidative potential of meat products (Jo and Ahn, 2000;Nam and Ahn, 2003). Irradiation can influence the color of fresh meat (Nanke et al, 1998), yet reports of its effects on tenderness have been mixed (Heath et al, 1990;Yoon, 2003). However, few studies have been performed on early postmortem product.…”

Section: Introductionmentioning

confidence: 99%

Influence of early postmortem protein oxidation on beef quality1

Rowe

Maddock

Lonergan

et al. 2004

Journal of Animal Science

230

View full text Add to dashboard Cite

The objective of this study was to examine the effect of early postmortem protein oxidation on the color and tenderness of beef steaks. To obtain a range of oxidation levels, the longissimus lumborum muscles (LM) from both strip loins of 20 steers fed either a finishing diet with vitamin E (1,000 IU per steer daily, minimum of 126 d [VITE]; n = 10 steers) or fed the same finishing diet without vitamin E (CON; n = 10 steers) were used. Within 24 h after slaughter, the LM muscle from each carcass was cut into 2.54-cm-thick steaks and individually vacuum packaged. Steaks from each steer were assigned to a nonirradiated group or an irradiated group. Steaks were irradiated within 26 h postmortem, and were aged at 4°C for 0, 1, 3, 7, and 14 d after irradiation. Steaks from each diet/irradiation/aging time treatment were used to determine color, shear force, and degree of protein oxidation (carbonyl content). Steaks from steers fed the VITE diet had higher (P < 0.01) α-tocopherol contents than steaks from steers fed the CON diet. Immediately following irradiation, steaks that had been irradiated had lower (P < 0.05) L* values regardless of diet. Irradiated steaks, regardless of diet, had lower a* (P < 0.05) and b* (P < 0.01) values than nonirradiated steaks at all aging times. Carbonyl concentration was higher (P < 0.05) in proteins from irradiated steaks compared to nonirradiated steaks at 0, 1, 3, and 7 d postirradiation. Immunoblot analysis showed that vitamin E supplementation decreased the number and extent of oxidized sarcoplasmic proteins. Protein carbonyl content was positively correlated with Warner-Bratzler shear force values. These results indicate that increased oxidation of muscle proteins early postmortem could have negative effects on fresh meat color and tenderness. ABSTRACT: The objective of this study was to examine the effect of early postmortem protein oxidation on the color and tenderness of beef steaks. To obtain a range of oxidation levels, the longissimus lumborum muscles (LM) from both strip loins of 20 steers fed either a finishing diet with vitamin E (1,000 IU per steer daily, minimum of 126 d [VITE]; n = 10 steers) or fed the same finishing diet without vitamin E (CON; n = 10 steers) were used. Within 24 h after slaughter, the LM muscle from each carcass was cut into 2.54-cm-thick steaks and individually vacuum packaged. Steaks from each steer were assigned to a nonirradiated group or an irradiated group. Steaks were irradiated within 26 h postmortem, and were aged at 4°C for 0, 1, 3, 7, and 14 d after irradiation. Steaks from each diet/irradiation/ aging time treatment were used to determine color, shear force, and degree of protein oxidation (carbonyl

show abstract

“…Thayer et al (22) reported that irradiation dose, processing temperature, and packaging conditions strongly influence microbial and nutritional quality of meat. Heath et al (14) reported that irradiating uncooked chicken breast and thigh at 2 or 3 kGy produced a hot fat, burned oil, or burned feathers odor that remained after the thighs were cooked. Hashim et al (22) reported that irradiating uncooked chicken breast and thigh produced a characteristic bloody and sweet aroma that remained after the thighs were cooked, but was not detectable after the breasts were cooked.…”

Section: Introductionmentioning

confidence: 99%

Analysis of volatile components and the sensory characteristics of irradiated raw pork

2000

View full text Add to dashboard Cite

Longissimus dorsi muscle strips of pig packaged either aerobically or under vacuum were irradiated at 0, 5, or 10 kGy and stored at 4°C for 5 days. Lipid oxidation, the amount and identity of volatile components, and sensory characteristics of raw pork strips were determined at 0 and 5 days of storage. Irradiated muscle strips produced more 2-thiobarbituric acid reactive substances (TBARS) than nonirradiated only in aerobic packaging during storage. Irradiation had no effect on the production of volatiles related to lipid oxidation, but produced a few sulfur-containing compounds not found in nonirradiated meat. This indicates that the major contributor of off-odor in irradiated meat is not lipid oxidation, but radiolytic breakdown of sulfurcontaining amino acids. Many of the irradiationdependent volatiles reduced to 50 to 25% levels during the 5-d storage under aerobic conditions. Irradiated muscle strips produced stronger irradiation odor than nonirradiated, but no irradiation dose or storage effect was found. Irradiation had no negative effect on the acceptance of meat, and approximately 70% of sensory panels characterized irradiation odor as barbecued-cornlike odor. Keywords ASL R1711 Disciplines Agriculture | Animal Sciences ASL-R1711Summary and Implications Longissimus dorsi muscle strips of pig packaged either aerobically or under vacuum were irradiated at 0, 5, or 10 kGy and stored at 4°C for 5 days. Lipid oxidation, the amount and identity of volatile components, and sensory characteristics of raw pork strips were determined at 0 and 5 days of storage.Irradiated muscle strips produced more 2-thiobarbituric acid reactive substances (TBARS) than nonirradiated only in aerobic packaging during storage. Irradiation had no effect on the production of volatiles related to lipid oxidation, but produced a few sulfur-containing compounds not found in nonirradiated meat. This indicates that the major contributor of off-odor in irradiated meat is not lipid oxidation, but radiolytic breakdown of sulfurcontaining amino acids. Many of the irradiationdependent volatiles reduced to 50 to 25% levels during the 5-d storage under aerobic conditions. Irradiated muscle strips produced stronger irradiation odor than nonirradiated, but no irradiation dose or storage effect was found. Irradiation had no negative effect on the acceptance of meat, and approximately 70% of sensory panels characterized irradiation odor as barbecued-cornlike odor.

show abstract

Effect of High-Energy Electron Irradiation of Chicken Meat on Thiobarbituric Acid Values, Shear Values, Odor, and Cooked Yield

Cited by 59 publications

References 6 publications

Factors affecting cooked chicken meat flavour: a review

Factors affecting cooked chicken meat flavour: a review

Influence of early postmortem protein oxidation on beef quality1

Analysis of volatile components and the sensory characteristics of irradiated raw pork

Contact Info

Product

Resources

About