Effect of Temperature Abuse on Quality and Metabolites of
                    Frozen/Thawed Beef Loins

Kwon, Jung Ah; Yim, Dong-Gyun; Kim, Hyun-Jun; Ismail, Azfar; Kim, Sung‐Su; Lee, Hag Ju; Jo, Cheorun

doi:10.5851/kosfa.2022.e9

Cited by 14 publications

(9 citation statements)

References 29 publications

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“…Minced meat sample (5 g) was placed on a filter paper and centrifuged at 252×g for 10 min (Continent 512R, Hanil Co., Ltd.). The WHC was measured as described by Kwon et al [28] and pH by Rupasinghe et al [27], respectively. The meat color of pork loin was measured using a colorimeter (CM-5, Konica Minolta Co., Ltd., Osaka, Japan).…”

Section: Physicochemical Analysismentioning

confidence: 99%

Exploring effects of organic selenium supplementation on pork loin: Se content, meat quality, antioxidant capacity, and metabolomic profiling during storage

Jung¹,

Lee²,

Lee³

et al. 2024

J Anim Sci Technol

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Section: Physicochemical Analysismentioning

confidence: 99%

Exploring effects of organic selenium supplementation on pork loin: Se content, meat quality, antioxidant capacity, and metabolomic profiling during storage

Jung¹,

Lee²,

Lee³

et al. 2024

J Anim Sci Technol

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“…Drip loss was calculated by measuring the ratio of weight loss before and after storage (Kwon et al, 2022). Cooking loss was calculated by measuring the weight difference before and after heating a sample (30 mm × 50 mm × 10 mm; width × length × height) until its core temperature reached 75℃ using water bath.…”

Section: Drip Loss and Cooking Lossmentioning

confidence: 99%

The impact of overnight lairage on meat quality and storage stability of pork loin

Choi,

Lee,

Lee

et al. 2024

J Anim Sci Technol

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“…Carnosine, identified as (2S)-2-(3-aminopropanamido)-3-(3H-imidazol-4-yl) propanoic acid, and anserine , recognised as (Z)-N-(3-amino-1-hydroxypropylidene)-3-methyl-L-histidine, are endogenous muscle dipeptides. Higher concentrations of carnosine and anserine are found in both light and dark muscles [ 222 , 223 , 224 ]. Carnosine acts as a membrane protector, inhibiting lipid peroxidation by capturing copper ions [ 225 ].…”

Section: Oxidative Stability Of Muscle Lipidsmentioning

confidence: 99%

Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health

Dragoev

2024

Foods

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The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mechanisms of free radical initiation and the propagation of oxidative processes. Special attention is given to the natural antioxidant protective system and dietary factors influencing the stability of muscle lipids. The review traces mechanisms inhibiting oxidative processes, exploring how changes in lipid oxidative substrates, prooxidant activity, and the antioxidant protective system play a role. A critical review of the oxidative stability and safety of meat products is provided. The impact of oxidative processes on the quality of muscle foods, including flavour, aroma, taste, colour, and texture, is scrutinised. Additionally, the review monitors the effect of oxidised muscle foods on human health, particularly in relation to the autooxidation of cholesterol. Associations with coronary cardiovascular disease, brain stroke, and carcinogenesis linked to oxidative stress, and various infections are discussed. Further studies are also needed to formulate appropriate technological solutions to reduce the risk of chemical hazards caused by the initiation and development of lipid peroxidation processes in muscle foods.

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Effect of Temperature Abuse on Quality and Metabolites of Frozen/Thawed Beef Loins

Abstract: Upload this completed form to website with submission ARTICLE INFORMATION Fill in information in each box belowArticle Type Short Communcation Article TitleEffect of temperature abuse on quality and metabolites of frozen/thawed beef loins

Cited by 14 publications

References 29 publications

Exploring effects of organic selenium supplementation on pork loin: Se content, meat quality, antioxidant capacity, and metabolomic profiling during storage

Exploring effects of organic selenium supplementation on pork loin: Se content, meat quality, antioxidant capacity, and metabolomic profiling during storage

The impact of overnight lairage on meat quality and storage stability of pork loin

Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health

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