Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads

Holman, Benjamin W.B.; Coombs, Cassius E.O.; Morris, Stephen; Kerr, Matthew; Hopkins, David L.

doi:10.1016/j.meatsci.2017.06.015

Cited by 58 publications

(33 citation statements)

References 36 publications

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“…Proximate content of in-bag dry-aged beef at all three time points (0, 7, and 21 d) was not affected by the frozen storage except for the muscle protein content which decreased significantly (p < 0.0001) after frozen storage. A consistent moisture and fat content over the frozen storage of up to 52 weeks was also reported by Holman et al [53] on beef, with wet-ageing for up to 5 weeks prior to freezing. e muscle protein content in this study was measured from the extracted muscle protein solution.…”

Section: Effect Of Frozen Storage On Lean Dry-aged Beef For Differentsupporting

confidence: 85%

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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Section: Effect Of Frozen Storage On Lean Dry-aged Beef For Differentsupporting

confidence: 85%

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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“…The recovery of lightness agreed with those of Holman et al. (2017), which indicated that the reflection of meat increased with free water released due to muscle protein denaturation during thawing (Farouk & Wieliczko, 2003; Holman et al., 2017). Although no differences were found among all groups ( p > .05), the redness of the small fluctuation group remained relatively stable from Day 14 to 60 when compared to medium and wide fluctuation groups.…”

Section: Resultssupporting

confidence: 85%

Effect of temperature fluctuation during frozen storage on beef quality

Deng

Han

Gao

et al. 2020

J Food Process Preserv

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“…Storage temperature is associated with browning of meat (Holman, Coombs, Morris, Kerr, & Hopkins, ; Park et al., ). The most dominant factor associated with meat browning is the oxidation of hemoglobin and myoglobin (Chakanya, Arnaud, Muchenje, & Hoffman, ; GaoWeiMaLi & Dai, ; Greene & Price, ; Love & Pearson, ).…”

Section: Introductionmentioning

confidence: 99%

Metabolite Profile Differences Among Different Storage Time in Beef Preserved at Low Temperature

Yang

Liu

2019

Journal of Food Science

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Storage temperature influences meat color stability and quality. This study was performed to quality change‐associated metabolites profiles using a nontargeted liquid chromatography‐mass spectrometry (LC‐MS/MS)‐based method. Beef longissimus dorsi samples were purchased immediately after slaughter, and then stored at room temperature, 4 °C and 0 °C. Water holding capacity (WHC), moisture content and pH value of the muscle samples were detected. Muscle samples and quality control samples were then prepared for nontargeted LC‐MS/MS system, followed by identification of distinct metabolites. Pearson correlation coefficients between metabolites and quality indexes were calculated. Storage reduced pH values of beef, and room temperature and 4 °C displayed the lowest pH value. Moisture content and WHC in beef muscles, especially WHC declined obviously during the first 24 hr. The significantly altered metabolites profiles in meat samples at 0, 3.5, and 7 days during 4 °C storage were identified using LC‐MS/MS. Most metabolites showed linear changes during storage (0 to 7 days). Using Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis, we found 1(α)‐naphthol, urocanic acid, tyramine, guanine, histamine, picolinic acid, 4‐hydroxybenzaldehyde, and hypoxanthine were increased, and 2‐(S‐glutathionyl)acetyl glutathione and glutathione were decreased in beef during 4 °C storage. Correlation analysis showed there were significantly correlations between metabolites and meat quality indexes (WHC, moisture content, and pH). In summary, 1(α)‐naphthol, urocanic acid, tyramine, guanine, histamine, picolinic acid, 4‐hydroxybenzaldehyde, and hypoxanthine, proved to be harmful to human body, accumulated gradually, especially after 3.5 days during storage at 4 °C. While the contents of beneficial substances, including 2‐(S‐glutathionyl)acetyl glutathione and glutathione, were decreased, which provided reference for the nutrition guidance of using beef meat.

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Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads

Cited by 58 publications

References 36 publications

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

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

Effect of temperature fluctuation during frozen storage on beef quality

Metabolite Profile Differences Among Different Storage Time in Beef Preserved at Low Temperature

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