Effects of packaging atmospheres on shelf-life quality of ground ostrich meat

Seydim, Atıf Can; Acton, J. C.; Hall, Matt; Dawson, Paul

doi:10.1016/j.meatsci.2006.01.010

Cited by 93 publications

(76 citation statements)

References 31 publications

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“…The concentration of O2 in the package atmosphere is the determining factor for the rate of lipid oxidation. Exclusion or limiting of the oxygen content VP packaging atmospheres limits oxidation and thus resulted in lower TBA values for these meat samples (Seydim et al 2006). The observation on correlation between TBARS values and colour properties suggested that a negative correlation between redness and TBARS values but a positive correlation of TBARS with b values.…”

Section: Resultsmentioning

confidence: 99%

Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets

2012

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The effect of vacuum packaging and pomegranate peel extract on ground goat meat and cooked nuggets during refrigerated storage (4±1°C) was evaluated. Three different treatments evaluated were: I). Aerobic packaging (AP); II) Vacuum packaging (VP) and III). Vacuum packaging along with 1 % pomegranate peel extract (VP + PPE). Results of quality evaluation showed that VP and VP + PPE maintained a more stable colour than AP. In all treatments, a significant (P<0.05) increase in hardness and gumminess of nuggets was observed during the storage. But, VP nuggets showed minimum changes in texture parameters. TBARS values were significantly (P<0.05) lower in VP and VP + PPE than AP. In ground meat, VP reduced the TBARS by 27 % and PPE reduced the TBARS by 41 %. In nuggets, TBARS was decreased by 17 % and 40 % in VP and VP + PPE respectively. Total plate counts were significantly higher (>log 7) in AP than VP meat and nuggets. Thus VP and PPE have a synergistic antioxidant effect and VP extended the refrigerated shelf life of goat meat and nuggets.

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Section: Resultsmentioning

confidence: 99%

Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets

2012

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“…The CIE L*, a*, b* values were used to calculate the chroma [C* = (a* + b*) 1/2 ] for each sample. The color differences between the vacuum-packed and carbon monoxide-treated samples due to the effects of the carbon monoxide were calculated for the various storage times using the following formula (Seydim et al, 2006):…”

Section: Color Measurementsmentioning

confidence: 99%

Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

2016

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This study examined the color changes of packaged beef due to the effects of carbon monoxide exposure before vacuum packing and storage time, as well as consumers' evaluations of that beef. In the experiment, 400 striploin steaks (M. longissimus dorsi) were vacuum packed or after 48 hours of exposure to different concentrations of CD (0.1%, 0.3%, and 0.5%) vacuum packed. The color measurements and consumer evaluations were conducted after 7, 10, 14, 17, and 21 days of storage in the dark at 2 ± 1 °C. Consumers evaluated the color, surface discoloration, attractiveness, and their willingness to buy the meat. The results showed that regardless of storage time, the color parameters (L*, a*, b*, C*) were significantly higher for the steaks vacuum packed after exposure to carbon monoxide in comparison to those packaged in a vacuum without the use of CD. Based on the consumer evaluations, the most attractive steaks were those that had been exposed to 0.3% and 0.5% CD, which were characterized by bright red or cherry-red colors. Consumers did not accept the appearance of steaks packaged without the carbon monoxide pretreatment. Exposing meat to CD before packaging allows to obtain the attractive color of vacuum packed beef.

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“…1b. Myoglobin is the decisive factor in meat discoloration (Gray et al 1996;Liu et al 2010), and the oxidation of the myoglobin could lead to a decrease in redness (Sa´nchez-Escalante et al 2003;Seydim et al 2006). As a heme protein, the oxidation of the central iron atom within the myoglobin results in a change from red oxymyoglobin to brownish metmyoglobin (Faustman et al 2010).…”

Section: Changes In Metmyoglobin Percentage During Storagementioning

confidence: 99%

Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain

et al. 2015

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-R. 2015. Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain. Can. J. Anim. Sci. 95: 189Á195. The objective of the present study was to analyze the effect of pasture or grain on color stability and antioxidant capacity of M. longissimus lumborum (LL) from pasture-fed (PF) or grain-fed (GF) yaks. The color stability and metmyoglobin percentage (MetMb%) were determined during 9 d of aerobic refrigerated storage. The antioxidant capacity was estimated by the total phenolics content, Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP). Compared with the GF group, the LL from the PF group showed significantly (PB0.05) higher redness (a* values), with lower decline rate in a* values (PB0.05) over 1 to 7 d of refrigerated storage. The LL from the PF group had a significantly (PB0.05) lower metmyoglobin accumulation rate. At the end of storage, the muscle's MetMb% of the PF and GF group were 46.33 and 56.66%, respectively. The PF group showed significantly higher total phenolics content ('23.94%; PB0.05) in muscles, resulting in greater TEAC and FRAP, which were 24.81 and 3.99% higher than the GF group (PB0.05), respectively. In conclusion, the pasture enhanced antioxidant capacity of yak meat and contributed to improve the meat color stability.Key words: Yak meat, color stability, Antioxidant capacity, phenolics, pasture, grain Chen, C., Han, L., Yu, Q.-L. et Li, R.-R. 2015. La stabilite´de couleur et la capacite´antioxydante de la viande de yak selon une alimentation au paˆturage ou aux grains. Can. J. Anim. Sci. 95: 189Á195. L'objectif de la pre´sente e´tude e´tait d'analyser les effets de l'alimentation au paˆturage ou aux grains sur la stabilite´de couleur et la capacite´antioxydante du muscle M. longissimus lumborum (LL) chez les yaks nourris au paˆturage (PF Á « pasture-fed ») ou aux grains (GF Á « grain-fed »). La stabilite´de couleur et le pourcentage de metmyoglobine (MetMb%) ont e´te´de´termine´s durant 9 jours d'entreposage re´frige´re´en conditions ae´robiques. La capacite´antioxydante a e´te´estime´e par de´termination des contenus totaux en compose´s phe´noliques, capacite´antioxydante e´quivalente Trolox (TEAC Á « Trolox equivalent antioxidant capacity »), et la puissance antioxydante de re´duction ferrique (FRAP Á « ferric reducing antioxidant power »). Par rapport au groupe GF, le LL du groupe PF de´montrait une rougeur (a* values) significativement plus e´leve´e (PB0,05), avec plus faible taux de de´clin de a* values (PB0,05) au cours des jours 1 a`7 d'entreposage re´frige´re´. Le LL du groupe PF avait un taux d'accumulation de metmyoglobine significativement plus bas (PB0,05) a`la fin de la pe´riode d'entreposage, le MetMb% des muscles des groupes PF et GF e´taient de 46,33 % et 56,66 %, respectivement. Le groupe PF avait une plus forte teneur en compose´s phe´noliques ('23,94 %; PB0,05) dans les muscles, ce qui se soldait par de plus grandes valeurs de TEAC et de FRAP, qui e´taient de 24,81 % et 3,99 % plus e´leve...

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Effects of packaging atmospheres on shelf-life quality of ground ostrich meat

Cited by 93 publications

References 31 publications

Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets

Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets

Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain

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