Food grade vinegar acts as an effective tool for short-term meat preservation

Sarker, MIA; Hashem, MA; Azad, MAK; Ali, MS; Rahman, Muneeb-Ur

doi:10.55002/mr.1.1.5

Cited by 18 publications

(25 citation statements)

References 25 publications

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“…Yadav et al (2018) found a significant increase in TBARS value of control and fiber enriched sausage with an increase in storage period. Similar findings were reported by Sarker et al (2021) in goat meat sausage during refrigerated storage.…”

Section: Thiobarbituric Acid Value (Tbars)supporting

confidence: 90%

“…The rise in the pH (P<0.05) of the control samples may be caused by bacterial consumption of acids produced during the breakdown of proteins due of the depletion of the stored glucose. The last increase in pH levels might have been caused by release of ammonia molecules from endoprotease or proteolytic microbial flora in the raw meat (Sarker et al, 2021;Ali et al, 2022).…”

Section: Ph Valuementioning

confidence: 99%

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Edible oil marination in broiler meat for short term preservation

Das¹,

Hashem²,

Azad³

et al. 2022

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The aim of this study was to evaluate the quality and shelf life of raw broiler meat incorporated with soybean, mustard and flax seed oil under refrigerated storage at 4±1ºC. Meat samples were divided into four different batches i.e. T0 = (Control group), T1= (1% Soybean oil), T2= (1% mustard oil), T3= (1% flax seed oil). After 0, 7 and 14 days of storage, the samples were tested for physicochemical characteristics (pH, water holding capacity), oxidative stability (TBARS), sensory properties (color) and microbiological counts (TVC, TCC, and TYMC), proximate analysis (DM, EE, CP, Ash). When compared to control samples, the addition of oils had a significant (P<0.05) effect on physicochemical characteristics, oxidative stability, microbiological and sensory quality. During the whole storage process, the pH and water holding capacity in batches of T1 , T2 and T3 were considerably lower (P<0.05) than in the control group. Among all the treatment batches, the mustard oil (T2 ) had significantly lower (P<0.01) TBARS values during storage. The T2 treatment showed comparatively lower values of viable count, coliform count and yeast-mold count throughout the storage period. The color of the T0 sample was far superior than other treatments. The T2 treatment had the most preferred good odor, whereas the control group had the least. Based on the findings of this study, it is possible to conclude that mustard oil may be used for meat marination and preservation and extending the shelf life of stored meat rather than soybean and flax seed oil. According to the findings of this comparative study of different types of oil marination, mustard oil could be used in the preservation of raw broiler meat at refrigerated storage.

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Section: Thiobarbituric Acid Value (Tbars)supporting

confidence: 90%

Section: Ph Valuementioning

confidence: 99%

Edible oil marination in broiler meat for short term preservation

Das¹,

Hashem²,

Azad³

et al. 2022

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“…In recent years, interest has increased in the quality attributes of food (Farmer et al, 1997). Generally, consumers prefer to have high quality, convenient and safe meat products that contain natural flavor and taste (Saba et al, 2018;Khatun et al, 2022;Hossain et al, 2021;Islam et al, 2021;Sarker et al, 2021).The present study was carried out to compare the meat yield and quality characteristics of meat from indigenous, cockerel and sonali chicken of about similar body weight.…”

Section: Introductionmentioning

confidence: 96%

Comparison of meat yield and physicochemical characteristics of indigenous, cockerel and sonali chicken

Sarker¹,

Hossain²,

Habib³

et al. 2022

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The experiment was conducted to compare the meat yield and quality characteristics of indigenous, cockerel and sonali male (Backcrossed; RIR♂ × Sonali♀) chicken weighing around 750g. The birds were slaughtered and meat yield characteristics such asbreast, thigh, drumstick, wing, liver, heart, head, gizzard, neck etc. were compared against their live weight. After that the breast, thigh and drumstick of all birds were stored at 4 ̊C to evaluate different quality characteristics at 24hour postmortem. No significant differences (p>0.05) were found in meat yield characteristics among indigenous, cockerel and sonali chicken except dressing percentage. Highly significant (p<0.001) differences were observed in dressing percentage among three types of chicken. Dressing percentage was significantly higher (p<0.001) in indigenous chicken compared to cockerel and sonali chicken. In proximate composition, no significant differences (P>0.05) were found in dry matter, ash, moisture and crude protein content among the breast meat of three types of chicken but the ether extract content was significantly higher in indigenous chicken breast meat compare to cockerel and sonali chicken (P<0.05). The pH of breast and thigh meat at 24-hour postmortem and the instrumental color (CIE L* a* b*) of breast, thigh and drumstick meat at 2- hour (on-rigor) and 24-hour (post-rigor) postmortem did not differ among the three types of chicken. Highly significant differences (p<0.01) in water holding capacity of breast, thigh and drumstick meat were found, although no significant differences (P>0.05) were found in cooking loss and drip loss among the three types of chicken. Water holding capacity was significantly lower in breast meat, but higher in thigh and drumstick meat in case of cockerel compare to other two types of chickens.

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“…Meat processing industries needs accurate, faster, real-time, low-cost and non-chemical technologies for quality detection. To reduce economic losses during processing, meat industry has to supply high-quality products consistently and quality control procedures must be carried out (Liao et al, 2010;Akhter et al, 2020;Lina et al, 2020;Sarker et al, 2021). Hence, quality assurance and control are the main tasks in production and processing of meat and meat products.…”

Section: Introductionmentioning

confidence: 99%

Prediction of chicken meatball quality through NIR spectroscopy and multivariate analysis

Hashem¹,

Morshed²,

Khan³

et al. 2022

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Near Infrared (NIR) Spectroscopy leads a great opportunity to replace the expensive and time-consuming chemical conventional analysis for determination of the quality of meat products. This study was conducted aiming to evaluate the feasibility of NIRS and to establish a rapid assessment method to easily predict the quality of chicken meatball. Samples of meatball (n=123) were collected from Golden Harvest Company of Bangladesh. After collecting sample, spectra were obtained prior to analysis and a total of 369 NIRs were collected and stored in computer by DLP NIR scan Nano Software. To generate reference data 123 meatball samples were analyzed for proximate components, instrumental color CIE L*, a*, b*, and pH of meatball. After that a partial least square regression model for calibration and cross validation were developed for data analysis using The Unscrambler X software. Accuracies of the calibration models were evaluated using the root mean square error of calibration (RMSEC), root mean square error of cross-validation (RMSECV), coefficient of calibration (R²C) and coefficient of cross validation (R2 CV). Calibration equations were developed from reference data using partial least squares regressions. The standard deviation is 2.41, 0.14, 2.1, 0.41, 1.31, 0.31, 1.26, 0.38, and 0.38 for L*, a*, b*, pH, DM, moisture, CP, EE and ash respectively which indicates that all values are adequate for analytical purposes. Predictive ability of the models was assessed by coefficient of determination of cross-validation (R2 CV) and root mean square error of cross-validation. Predictions were good (R2 CV=0.84) for lightness (L*), (R2 CV=0.72) for redness (a*), (R2 CV=0.77) for yellowness (b*), (R2 CV=0.78) for pH, (R2 CV=0.73) for CP, (R2 CV=0.83) for EE (R2 CV=0.72) for moisture, (R2 CV=0.72) for DM and (R2 CV=0.74) for ash. From the results, it can be concluded that NIRS can be used for the rapid assessment of physico-chemical traits of chicken meatball.

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Food grade vinegar acts as an effective tool for short-term meat preservation

Cited by 18 publications

References 25 publications

Edible oil marination in broiler meat for short term preservation

Edible oil marination in broiler meat for short term preservation

Comparison of meat yield and physicochemical characteristics of indigenous, cockerel and sonali chicken

Prediction of chicken meatball quality through NIR spectroscopy and multivariate analysis

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