Evaluation of Rapid Tests for Monitoring Alterations in Meat Quality During Storage

Strange, E.D.; Benedict, Robert C.; Smith, James L.; Swift, C. E.

doi:10.4315/0362-028x-40.12.843

Cited by 177 publications

(117 citation statements)

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“…Analytical procedure pH pH of the restructured pork slices was determined by using the method described by Strange et al (1977). Ten grams of sample was homogenised with 50 ml distilled water for 1 min in Ultra Turrax (T-25 Germany) tissue homogenizer.…”

Section: Methodsmentioning

confidence: 99%

Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks

et al. 2012

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In the present study, effect of meat chunk size (2-3 and 4-5 cm), massaging time (6, 8 and 10 min) and cooking time (40, 45 and 50 min) on quality of restructured pork blocks was evaluated. Higher product yield (89.31%) was obtained with chunk size of 2-3 cm compared to blocks prepared from chunk size of 4-5 cm (85.12%). PH and shear force values were comparable. Among sensory attributes appearance and overall palatability was significantly higher for product prepared from chunk size of 2-3 cm. Increase in massage time from 6 min to 10 min resulted in improvement in product yield and reduction in shear force value. All the sensory attributes improved with the increasing massaging time except the flavour, which remained constant. Ten minutes of massaging time was found optimum due to higher product yield, significantly better appearance, texture and overall palatability than 6 and 8 min of massaging. In cooking time, it was found that product yield and shear force values were inversely proportional to the cooking time. Sensory attributes were comparable. Cooking time of 50 min was found optimum in view of better sensory attributes of the product than 40 and 45 min of cooking. From the present study it can be concluded that Meat chunk size of 2-3 cm, massaging time of 10 min and cooking time of 50 min was found optimum for making restructured pork blocks in the view of better sensory attributes of the product.

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Section: Methodsmentioning

confidence: 99%

Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks

et al. 2012

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“…The optical density was multiplied by factor 7.8 to get mg malonaldehyde/ kg of sample (Konecko 1979). Tyrosine value (TV) was determined by the modifi ed method of Strange et al (1977). Cholesterol content of fresh and cooked meat product was determined using cholesterol test kit (Span Diagnostics Ltd., India) as described by Rajkumar et al (2004).…”

Section: Methodsmentioning

confidence: 99%

Retort pouch processing of Chettinad style goat meat curry — a heritage meat product

Rajkumar

Dushyanthan²,

Das

2010

J Food Sci Technol

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Chettinad style goat meat curry, a heritage meat product, was thermal processed in retort pouches having 4 layer confi gurations. Physical properties of retort pouches indicated that they are suitable for processing. Pouches fi lled with 150 g of goat meat and 100 g of curry medium were retorted to a F O value of 12.1 min. Retort cooked products were tested for sterility and quality characteristics. Retorting decreased the product pH, thiobarbituric acid reactive substances and shear force values. Retort processed products had signifi cantly lower L*, a*, b* and chroma values. Product was superior in all sensory attributes. It is concluded that Chettinad style goat meat product retorted to a F O value of 12.1 min, had acceptable sensory quality characteristics.

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“…The procedure of Tarladgis et al (1960) was followed to estimate the TBARS number as mg of malonaldehyde per kg of sample. The procedure of Strange et al (1977) was followed to determine the tyrosine value. The methods described by Koniecko (1979) were followed for measuring free fatty acids and titratable acidity.…”

Section: Methodsmentioning

confidence: 99%

Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage

2010

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Pork sausages developed using hurdle technology was evaluated during refrigerated storage (4 ± 1°C). Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to vacuum packaging was also tried. Hurdle treatment signifi cantly (p <0.05) reduced the rate of deterioration of quality characteristics of pork sausages during storage, as indicated by TBARS and tyrosine values. Incorporation of hurdles decreased the growth of different spoilage and pathogenic microorganisms. Combination of pH, water activity, vacuum packaging and reheating inhibited the growth of yeast and molds up to 12 days, while additional dipping of sausages in 1% potassium sorbate solution prior to packaging inhibited their growth even on 30 th day of storage. Incorporation of hurdles resulted in initial reduction in all the sensory attributes, but they helped to maintain these attributes for signifi cantly longer period compared to control. Hurdle treated sausages exhibited no spoilage signs even on day 30, while the control sausages were found acceptable only up to 18 days.

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Evaluation of Rapid Tests for Monitoring Alterations in Meat Quality During Storage

Cited by 177 publications

References 0 publications

Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks

Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks

Retort pouch processing of Chettinad style goat meat curry — a heritage meat product

Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage

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