Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical,
                    Microstructural and Water Mobility Approach

Ge, Yue; Zhang, Dequan; Zhang, Huimin; Li, Xin; Fang, Fei; Liang, Ce; Wang, Zhenyu

doi:10.5851/kosfa.2021.e37

Cited by 12 publications

(10 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Furthermore, protein content was significantly higher in meat batters made from rigor meat than that made from pre-rigor meat. It may be because the meat batters produced with pre-rigor meat had better gel properties than that produced with rigor meat, and it caused the higher moisture content in pre-rigor meat batters ( Choi et al, 2015 , Ge et al, 2021 ).…”

Section: Resultsmentioning

confidence: 99%

Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor states

Zhang

Xiang

et al. 2023

Food Chemistry: X

Self Cite

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 99%

Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor states

Zhang

Xiang

et al. 2023

Food Chemistry: X

Self Cite

View full text Add to dashboard Cite

“…The shear force values of meat generally increase during the rigor-mortis onset and then decrease from 24 to 48 h postmortem, which makes the tenderness of pre- and post- rigor meat greater than that of peri-rigor meat ( Devine et al, 2014 ; Ge et al., 2021 ). However, a temperature below 10°C–15°C in early postmortem muscle is responsible for the improper functioning of the sarcoplasmic reticulum membranes, leading to the release and accumulation of Ca 2+ in the sarcoplasm ( Denur, 2021 ).…”

Section: Discussionmentioning

confidence: 99%

“…The practice of hot-boning carcasses arose because it produces meat without the time and expense associated with the completion of rigor during extended refrigeration ( Ge et al, 2021 ; Toohey and Hopkins, 2006 ). Hot-boned fresh meat is essentially pre-rigor muscle, which has a high pH and water holding capacity, making it potentially more tender and flavorful than chilled meat, and so hot-boning has become a common practice for lamb processing in many Asian countries ( Ge et al, 2021 ; Xiao et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage

Zhao¹,

Chen²,

Bruce³

et al. 2022

Food Sci Anim Resour

Self Cite

View full text Add to dashboard Cite

To evaluate the effects of early postmortem vacuum packaging (VP) on meat quality during postmortem chilled storage, hot-boned lamb was vacuum-packaged at 1, 6, 12, 24, and 48 h postmortem and stored around 2°C until 168 h postmortem, with lamb packaged in plastic wrap as the control (aerobic packaging). Intramuscular pH decline was delayed when lamb was vacuum packaged at 1, 6, and 12 h postmortem (p<0.05). The lamb vacuum-packaged at 1 h postmortem (VP-1h group) had significantly lower shear force values and purge losses accompanied by lower free thiol group values than other treatments during postmortem storage and was also higher in extractable calpain-1 activity by 6 h postmortem (p<0.05). Free thiol group concentrations were significantly higher after VP at 6 and 12 h postmortem (p<0.05). Packaging lamb under vacuum very early postmortem produced the lowest shear force and purge loss, likely by slowing heat loss and muscle temperature decline, implying that lamb quality is improved by VP when applied very early postmortem. This was at the expense of protein oxidation, which was unrelated to other meat quality measurements, most likely because potential contracture during hot boning confounded its impact. Further research is required to understand the implications of the interaction between protein oxidation, VP, and hot boning on the acceptability of lamb.

show abstract

“…The WBSF was assessed by referring to the method of Ge et al [ 13 ]. Each spiced beef sample obtained from random meat blocks was cut into three long strips (1 cm × 1 cm × 3 cm) parallel to the direction of muscle fibers.…”

Section: Methodsmentioning

confidence: 99%

Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms

Wang

Gao

Guo

et al. 2022

Foods

View full text Add to dashboard Cite

The present study investigated the effects of ultrasound (28 kHz, 60 W at 71 °C for 37 min) combined with sous-vide cooking (at 71 °C for 40, 60, 80, 100, 120 min) on the textural quality, water distribution, and protein characteristics of spiced beef. Results showed that the spiced beef treated with conventional cooking (CT) had the highest cooking loss (41.31%), but the lowest value of shear force (8.13 N), hardness (55.66 N), springiness (3.98 mm), and chewiness (64.36 mJ) compared to ultrasound-assisted sous-vide (USV) and sous-vide cooking (SV) groups. Compared with long-time thermal treatment, USV heating within 100 min enhanced the water retention of spiced beef by maintaining the lower values of cooking loss (16.64~25.76%), T2 relaxation time (242.79~281.19 ms), and free water content (0.16~2.56%), as evident by the intact muscle fibers. Moreover, the USV group had relatively lower carbonyl content, but higher sulfhydryl content compared to CT and SV groups. More protein bands coupled with a minor transformation from α-helixes to β-turns and random coils occurred in USV40~USV80. In conclusion, these results indicated that USV treatment within 100 min positively affected the textural quality and water retention of spiced beef by moderate protein oxidation.

show abstract

Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach

Abstract: State funding sources (grants, funding sources, equipment, and supplies). Include name and number of grant if available.

Cited by 12 publications

References 40 publications

Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor states

Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor states

The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage

Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms

Contact Info

Product

Resources

About