Measuring changes in internal meat colour, colour lightness and colour opacity as predictors of cooking time

Bıyıklı

Rev. Bras. Cienc. Avic.

et al. 2018

The aim of this study was to determine the quality and shelf life of sous vide turkey cutlet stored at 4 and 12ºC. Samples were packaged under vacuum into polyamide-polypropylene pouches, cooked using sous vide technology (65ºC/40 min), chilled at 3ºC and stored at 4 and 12ºC for 5 weeks. Microbial (TMAB, lactic acid bacteria, Enterobacteriaceae, moulds and yeasts, Salmonella spp., L. monocytogenes, Cl. perfringens), physical-chemical (pH, water activity, TBARS, L*a*b* colour, texture profile analysis and shear force) and sensory (appearance, colour, odour, flavour, juiciness, chewiness and acceptance) parameters were determined. According to the results of mesophilic bacterial counts and sensory analysis, the shelf life of the sous vide turkey cutlet, cooked at 65ºC for 40 min, was determined as 28 days at 4ºC while 15 days at 12ºC. Salmonella spp., L. monocytogenes, Cl. perfringens were not detected in turkey cutlet samples during the storage period. It was detected that sous vide cooked provided convenient ready-to-eat foods and a long shelf life for turkey cutlet.

Section: Physical-chemical Analysessupporting

confidence: 93%

Determination of the Quality and Shelf Life of Sous Vide Cooked Turkey Cutlet Stored at 4 and 12ºC

Bıyıklı

Rev. Bras. Cienc. Avic.

et al. 2018

“…Ground beef cooking juices (Hague et al, 1994) and absence of redness in the meat juice are not reliable indicators for doneness (Nusimovich et al, 1979;Lyon, Berry, Soderberg, & Clinch, 2000). While changes in the optical (Xia, Weaver, Gerrard, & Yao, 2008;Pakula & Stamminger, 2012;Wold, 2016), electric (Brunton, Lyng, Zhang, & Jacquier, 2006), and structural (Garcia-Segovia, Andres-Bello, & Martinez-Monzo, 2007) properties of muscle foods can indicate the endpoint cooking temperature, such strategies have limited application in consumer kitchens. Although several studies have proposed that the residual activity of enzymes such as triose phosphate isomerase (Sair, Booren, Berry, & Smith, 1999), acid phosphatase (Lyon, Davis, Windham, & Lyon, 2001), and lactate dehydrogenase (Orta-Ramirez et al, 1996;Collins, Keeton, & Smith, 1991;Stalder, Smith, Keeton, & Smith, 1991 To engineer strategies to minimize PMB, the etiology and factors contributing to the incidence of PMB in beef need to be clearly characterized.…”

Section: Premature Browning In Beefmentioning

confidence: 99%

Factors influencing internal color of cooked meats

Suman

Nair

Joseph³

et al. 2016

Meat Science

This manuscript overviews the pertinent research on internal color of uncured cooked meats, biochemical processes involved in meat cookery, and fundamental mechanisms governing myoglobin thermal stability. Heat-induced denaturation of myoglobin, responsible for the characteristic dull-brown color of cooked meats, is influenced by a multitude of endogenous (i.e., pH, muscle source, species, redox state) and exogenous (i.e., packaging, ingredients, storage) factors. The interactions between these factors critically influence the internal cooked color and can confuse the consumers, who often perceive cooked color to be a reliable indicator for doneness and safety. While certain phenomena in cooked meat color are cosmetic in nature, others can mislead consumers and result in foodborne illnesses. Research in meat color suggests that processing technologies and cooking practices in industry as well as households influence the internal cooked color. Additionally, the guidelines of many international public health and regulatory authorities recommend using meat thermometers to determine safe cooking endpoint temperature and to ensure product safety.

“…hydrogen bonding or hydrophobic interactions) between denatured proteins adsorbed at the oil-water interface and starch molecules (McCle-ments, 2006;Alvarez et al, 2007;Saric ßoban et al, 2008;Chung et al, 2012). The additional layers formed on the oil droplets may have particularly overridden the red colour of myoglobin and consequently decreased values of a* parameter (Tornberg, 2005;Pakula & Stamminger, 2012). Figure 1 presents the flow curves (apparent viscosity vs. shear rate) of model sauces prepared with WMS or PS and determined at 20°C.…”

Section: Colour Evaluationmentioning

confidence: 99%

Effects of waxy maize and potato starches on the stability and physicochemical properties of model sauces prepared with fresh beef meat

Bortnowska

Krzemińska

Mojka

2013

Int J of Food Sci Tech

Summary Stability and physicochemical properties of model sauces containing 2.5 wt% fresh beef meat (related to raw material), 30 wt% rapeseed oil and native waxy maize starch (WMS) or potato starch (PS) at concentrations ranged from 0.5 to 4.0 wt% were assessed. Sauces thickened with WMS showed a significantly (P < 0.05) higher stability than respective ones made with PS. All studied systems exhibited non‐Newtonian, pseudoplastic behaviour. The Ostwald–de Waele and Herschel–Bulkley models were used to describe the flow properties of model sauces. In comparison with control sample (prepared without starch), addition of this polysaccharide (WMS or PS) increased consistency index, yield stress and apparent viscosity and decreased flow behaviour index of model sauces. The Arrhenius equation was used to determine the effects of temperature (20–50 °C) on the apparent viscosity. The activation energy values were in ranges 7.66–10.59 kJ mol−1 and 8.87–11.82 kJ mol−1 in sauces prepared with WMS and PS, respectively. The instrumentally detected changes in consistency and whiteness of model sauces were found, which may be used as the good predictors of the perceived sensory consistency and whiteness.