Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display

Callejas-Cárdenas, Aída R.; Caro, Irma; Blanco, Carolina; Villalobos-Delgado, Luz H.; Prieto, Nuria; Bodas, Raúl; Giráldez, Francisco Javier; Mateo, Javier

doi:10.1016/j.meatsci.2014.06.036

Cited by 19 publications

(9 citation statements)

References 27 publications

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“…Callejas-Cá rdenas et al [26] for lamb steaks packaged using the same method at 14-day storage, all the samples in the present study had a lower level. Furthermore, on most the examining days, the shoulder butt samples presented a significantly higher drip loss compared to those of the belly samples (p<0.05).…”

Section: A C C E P T E D a R T I C L Esupporting

confidence: 52%

A study on shelf life of prepackaged retail-ready Korean native black pork belly and shoulder butt slices during refrigerated display

Seol

Kang

et al. 2021

Anim Biosci

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In most retail centers, primal pork cuts are usually prepared into retail-ready slices, overwrapped with air-permeable plastic film for sale. Also, meat of Korean native black pig (KNP) is reputed for its superior quality, however, its shelf life during retail display has not been studied. Thus, the objective of this study was to evaluate shelf life of prepackaged retailready KNP belly and shoulder butt slices during refrigerated display.Methods: Bellies and shoulder butt obtained at 24 h post-mortem from finishing KNP were used. Each belly or shoulder butt was manually cut into 1.5 cm-thick slices. The slices in each cut type were randomly taken and placed on white foam tray (2 slices/tray) overwrapped with polyvinyl chloride film. The retail-ready packages were then placed in a retail display cabinet at 4 o C. Shelf life and sensory quality of the samples were evaluated on day 1, 3, 6, 9, 12 and 15 of display. Results:The shoulder butt reached the upper limit (20 mg/100g) of volatile basic nitrogen (VBN) for fresh meat after 9 days while, the belly remained within this limit throughout the display time (15 days). Both the cuts reached a thiobarbituric acid reactive substances (TBARS) level of above 0.5 mg MDA/kg after 9 days. The a* (redness) values remained unchanged during first 9 days in both cuts (p>0.05). After 9 days, off-flavor was not found in both cuts, but higher off-flavor intensity was found in shoulder butt after 12 days. The shoulder butt was unacceptable from overall eating quality after 12 days while, belly still was acceptable after 12 days. Conclusion:The belly showed a longer shelf life compared to the shoulder butt, and a shelf life of 9 and 12 days is recommended for the prepackaged retail-ready KNP shoulder butt and belly slices, respectively.

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Section: A C C E P T E D a R T I C L Esupporting

confidence: 52%

A study on shelf life of prepackaged retail-ready Korean native black pork belly and shoulder butt slices during refrigerated display

Seol

Kang

et al. 2021

Anim Biosci

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“…In the present study, the results indicated a significant increase in redness (oxymyoglobin concentration in meat surface) from day zero to day two, when redness reached its maximum level, and then a subsequent decrease, with significant differences being observed between days 2 and 10 of storage. The higher redness at day two can be explained by the increase in oxymyoglobin concentration due to a loss of moisture from meat surface by water evaporation and a deeper oxygen penetration [67,68]. Afterwards, the decrease in the metmyoglobin-reducing capacity of meat resulted in the oxidation of metmyoglobin as the meat aged [69,70] in a quantity sufficient as to decrease redness, i.e., produce meat discoloration.…”

Section: Carcass and Meat Characteristics And Feeding Costsmentioning

confidence: 99%

Effect of Dietary Crude Protein on Animal Performance, Blood Biochemistry Profile, Ruminal Fermentation Parameters and Carcass and Meat Quality of Heavy Fattening Assaf Lambs

Saro

Mateo

Caro

et al. 2020

Animals

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Thirty Assaf male lambs (30 ± 1.9 kg of body weight) were allocated to three groups fed diets differing in their crude protein (CP) contents (low protein (LP), 134 g CP/kg dry matter (DM); medium protein (MP), 157 g CP/kg DM; and high protein (HP), 173 g CP/kg DM) to test the effect of dietary protein content on animal performance, rumen function, animal health, and carcass and meat quality. Feed intake was recorded daily, and animals were weighed every second week. Lambs were blood-sampled to determine their acid–base status and biochemical profile. After 70 days of trial, lambs were slaughtered, and the ruminal content was collected to assess ruminal fermentation. Finally, carcass and meat quality were evaluated. Dry matter intake and average daily gain increased (p < 0.05) when increasing the level of dietary CP. There were not significant differences (p > 0.05) in the evaluated parameters in the rumen fluid of lambs. There were not significant differences in carcass or meat quality (p > 0.05) and in those parameters related to blood acid–base status. Several biochemical parameters showed differences depending on diet CP level (urea, protein, albumin, glucose, and calcium; p < 0.05). Feeding costs calculated in relation to cold carcass weight decreased when dietary CP decreased. The results suggested that a dietary protein content greater than 157 g/kg DM would be required to maximize growth performance in Assaf male fattening lambs under 50 kg of body weight. However, a protein content beyond that level was not found to improve either carcass or meat quality and could worsen profitability.

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“…The implications of ageing process in meat quality have been extensively studied in beef [ 34 ], in pork [ 35 ] and in sheep meat [ 36 ], but only few studies have been performed in horse meat in which, again, differences in animal age and breed are considerable [ 23 , 37 , 38 , 39 , 40 , 41 ].…”

Section: Introductionmentioning

confidence: 99%

Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed

Beldarrain

Morán

Sentandreu

et al. 2021

Animals

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A full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor. Chemical and fatty acid composition of steaks (longissimus thoracis and lumborum muscle) from 15 month old semiextensively reared Hispano-Bretón horses were characterized (day 0), and the effect of vacuum ageing (0, 7, 14 and 21 days) on several meat quality parameters (pH, instrumental color and texture and cook loss) was determined. The average fat content of horse loin was 3.31%, and the n-3 polyunsaturated fatty acid content, although higher than in ruminant meats, suggested that the finishing on a high-grain diet limited muscle n-3 accumulation. Results revealed that ageing affected all meat quality measurements; color started to turn brownish at 14 days of ageing, with a decrease in redness but not in yellowness. Tenderness improved during the first two weeks, and the Warner-Bratzler shear force scores showed that meat aged for 7 days could be considered as ‘intermediate tender’. Under the present study conditions, an ageing period between 7 and 14 days is recommended for an optimum horse meat quality.

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Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display

Cited by 19 publications

References 27 publications

A study on shelf life of prepackaged retail-ready Korean native black pork belly and shoulder butt slices during refrigerated display

A study on shelf life of prepackaged retail-ready Korean native black pork belly and shoulder butt slices during refrigerated display

Effect of Dietary Crude Protein on Animal Performance, Blood Biochemistry Profile, Ruminal Fermentation Parameters and Carcass and Meat Quality of Heavy Fattening Assaf Lambs

Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed

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