Improving deer meat palatability by treatment with ginger and fermented foods: A deer meat heating study

Hiemori-Kondo, Miki; Ueta, Rena; Nagao, Kumiko

doi:10.1016/j.ijgfs.2022.100577

Cited by 6 publications

(2 citation statements)

References 29 publications

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“…Ginger is a significant root spice that is extensively utilized in the meat industry and in the culinary arts (Awuchi & Okpala, 2022;He et al, 2015). Moreover, ginger extract would incorporate the action of proteolytic enzyme zingibain, which could soften tough meat through a tenderizing impact (Hiemori-Kondo et al, 2022;Kaewthong et al, 2021). In addition to tenderizing meat, Putra et al (2019) showed ginger juice to reduce the flavor and lipid breakdown of refrigerated Saanen crossbred goat meat.…”

Section: Plant-based Marination: Some Examples and Their Potentialsmentioning

confidence: 99%

Enhancing the quality of animal meat products by combining plant-based marinations and thermal processes: a treatise

Okpala

Hassani

Korzeniowska

et al. 2023

Food Sci. Technol (Campinas)

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Nowadays, natural preservatives, specifically involving marinades, are being applied to meat products to enhance various quality attributes. The need for food preservation has continually strengthened the processing of meat products. Besides the global production of bovine, porcine, ovine, and caprine animals, including poultry, that varies across continents, meeting the demands/needs of ever-increasing (global) population remains the focus. The growing consumer health awareness alongside intensifying global competition by meat producers cumulatively strengthens the call for healthier products, including preservation strategies. However, as published experimental/synthesized literature involving animal meat products, plant-based marination, and thermal processes continues to grow, there is a need to supplement existing information. Therefore, this treatise aims to discuss how the quality of animal meat products has been enhanced through plant-based marinations and thermal processes, drawing from plant-based marination: some key examples and usefulness; marination/marinades: briefs on preparation and applications; major thermal processes applied to marinated meat products; as well as quality implications of thermally processed marinated meat products. In certain instances, either marination would aid heat processing or vice versa, while in others, thermal processing may well be detrimental to marination.

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Section: Plant-based Marination: Some Examples and Their Potentialsmentioning

confidence: 99%

Enhancing the quality of animal meat products by combining plant-based marinations and thermal processes: a treatise

Okpala

Hassani

Korzeniowska

et al. 2023

Food Sci. Technol (Campinas)

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“…Few studies have examined the effects of koji to improve the eating quality of meat products. Hiemori-Kondo et al [ 24 ] investigated the physiological and sensory properties of sika deer marinated in fruits, ginger, shio-koji, amazake, and miso ( A. oryzae ). Among them, meat treated with miso and shio-koji exhibited low cooking loss and rupture stress, and in sensory evaluation, meats treated with shio-koji, miso, and ginger were tender and preferred.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts

Jeong,

Jeon,

Lee

et al. 2023

Foods

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This study investigated the tenderizing and flavor-enhancing effects of koji, a fermented grain cultured with a single microorganism, on chicken breasts during curing. Chicken breasts were cured with different ingredients, including 4% (w/w) curing agent (GC), 5% (w/w) Aspergillus oryzae with rice (FR), A. oryzae with soybean (FS), and Bacillus subtilis with soybean (BS) for 4 h at 4 °C prior to cooking. After the superheated steam procedure, all samples were cooked in a convection oven, and their physicochemical properties were analyzed. Koji-treated samples exhibited significantly higher expressible moisture due to the degradation of the protein matrix (p < 0.05). Texture profile analysis showed that the tenderness of koji-treated samples was significantly higher than that of GC (p < 0.05). Furthermore, koji-treated samples were regarded as tenderer, and they were preferred over GC (p < 0.05) in the sensory evaluation. Principal attributes analysis revealed that the overall preference for koji-treated samples was highly correlated with umami, juiciness, and tenderness (p < 0.05). Overall, this study provides insights into applying koji as a potential curing treatment to improve the eating quality of chicken breasts. Koji can be used as a novel technology in the food industry to improve taste and tenderness simultaneously.

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Antioxidative effects of incorporated ginger peel extracts on beef patties subjected to refrigerated storage

Ivane,

Wang,

et al. 2024

Food and Humanity

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Improving deer meat palatability by treatment with ginger and fermented foods: A deer meat heating study

Cited by 6 publications

References 29 publications

Enhancing the quality of animal meat products by combining plant-based marinations and thermal processes: a treatise

Enhancing the quality of animal meat products by combining plant-based marinations and thermal processes: a treatise

The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts

Antioxidative effects of incorporated ginger peel extracts on beef patties subjected to refrigerated storage

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