Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat

Munekata, Paulo E.S.

doi:10.3390/foods10092060

Cited by 4 publications

(4 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The flavor of meat cooked sous-vide is primarily influenced by the cooking temperature, with lower temperatures resulting in milder flavors ( Naqvi et al, 2021a ). Flavor can also differ depending on the type of meat and the composition of their volatile compounds, and the intensity of volatilization of the volatile compounds, which exhibits an unpleasant flavor, directly affects consumer preference ( Munekata, 2021 ). Moreover, as the heating temperature increases, the volatilization of volatile compounds such as fatty acids increases, resulting in a stronger flavor inherent in meat ( Roldán et al, 2015 ).…”

Section: Resultsmentioning

confidence: 99%

Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats

Kang,

Kim

2024

Food Sci Anim Resour

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 99%

Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats

Kang,

Kim

2024

Food Sci Anim Resour

View full text Add to dashboard Cite

“…In our study, the internal temperatures of the geometric center of the meat were considered doneness of the meat: 60 °C (rare), 70 °C (medium) and 75 °C (well done) [ 24 ]. The sensory attributes of meat play a central role in consumers’ acceptance [ 44 ], and the color is considered one of the sensory aspects important to meat acceptance. More pronounced differences in the meat color occurred on the well-done doneness, as we expected since the meat becomes less red along with the heat exposure, confirmed by the increase of hue angle ( Table 3 ).…”

Section: Discussionmentioning

confidence: 99%

Influence of Different Cooking Methods on Fillet Steak Physicochemical Characteristics

Borela

Alencar

Mendonça

et al. 2022

IJERPH

View full text Add to dashboard Cite

Meat is a source of protein widely consumed by the population in many countries due mainly to the nutritional aspects, sensory characteristics, and cultural aspects. The meat cooking preparation can promote significant changes in the meat’s chemical composition and physical characteristics. Such transformations can impact both the acceptance of the product and consumers’ health. Due to the different thermal processes altering the physical-chemical characteristics of meat, the present study aimed to evaluate the physicochemical characteristics of fillet steak submitted to different cooking methods: pan-frying with and without oil and air fryer. We performed the analysis to evaluate the physicochemical characteristics considering moisture, lipid, protein, ash, sodium, and potassium content, cooking loss index and colorimetry in three degrees of doneness of the meat, rare, medium, and well done. The fillet steak prepared by pan-frying with oil lost higher moisture and weight than the other samples. The air fryer method presented the highest moisture content. There was a significant difference in lipid content in which the pan-frying with oil fillet steak showed the highest amount of lipids. The pan-frying with oil steak fillet also presented more changes in the colorimetric parameters evaluated compared to the other samples. The pan-frying with oil cooking method promoted more pronounced changes in the steak fillet, and the cooking air fryer, the changes in meat quality are less pronounced. Therefore, the air fryer can be considered a good alternative for cooking meat.

show abstract

“…As human populations grow and income rises, meat consumption rises annually [10]. The meat production chain is divided into several stages, beginning with animal rearing utilizing various systems and feeds with optimum composition to promote animal development and ending with the production of meat with qualities that are aligned with consumer preferences [11]. Meat has played an important part in human evolution.…”

Section: Categories Of Meatmentioning

confidence: 99%

Recent Advances and Innovation in Meat with Reference to Processing Technologies

Khalid¹,

Maqbool²,

Arshad³

2024

Health Risks of Food Additives - Recent Developments and Trends in Food Sector

View full text Add to dashboard Cite

This chapter discusses the recent advance in meat. Meat is usually a rich source of protein and is also composed of fats, vitamins, and minerals. The composition of these nutrients is different depending on the type of meat. Meat is basically divided into two categories: red and white. Due to high protein and fat content, the chances of oxidation are increased. The oxidation process causes meat spoilage. To protect the meat from spoilage, recent technologies and natural antioxidants are being used. Non-thermal processing techniques including gamma irradiation, e-beam irradiation, high-pressure processing, and pulsed electric field produce safe and quality meat because in recent technologies, conditions can be controlled. Conclusively, recent advances in meat and meat products play a role in improving product life and human health.

show abstract

Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat

Abstract: This Special Issue titled “Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat” is comprised of six studies that explored different strategies to improve the quality of fresh meat, as well as some aspects related to its further processing [...]

Cited by 4 publications

References 10 publications

Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats

Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats

Influence of Different Cooking Methods on Fillet Steak Physicochemical Characteristics

Recent Advances and Innovation in Meat with Reference to Processing Technologies

Contact Info

Product

Resources

About