MEAT QUALITY, BACTERIOLOGY AND RETAIL CASE LIFE OF BISON <i>LONGISSIMUS LUMBORUM</i> FOLLOWING SPRAY CHILLING

Janz, J. A. M.; Aalhus, J. L.

doi:10.1111/j.1745-4573.2006.00053.x

Cited by 10 publications

(6 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Color stability is one of the major concerns in bison fresh meat, as bison meat is darker than beef cattle (Koch, Jung, Crouse, Varel, & Cundiff, 1995), and its meat color is consistently unstable (early browning) under retail aerobic packaging conditions. Some technologies have been applied on bison meat with the purpose of mitigating the negative attributes, such as blast chilling, spray chilling, elevated temperature condition-ing, moisture enhancement, and marination (Dhanda, Pegg, Janz, Aalhus, & Shand, 2002;Janz & Aalhus, 2006;Janz, Aalhus, & Price, 2001;Janz, Aalhus, Price, & Schaefer, 2000;Pietrasik, Dhanda, Shand, & Pegg, 2006), which have had limited, or no significant effect on color. In this sense, it is important to explore different available technologies, which may be successful in improving shelflife attributes of bison meat.…”

Section: Introductionmentioning

confidence: 99%

Effects of novel nitrite packaging film on the bacterial growth of bison strip-loin steaks

Narváez‐Bravo

Rodas‐González²,

Ding

et al. 2017

J Food Process Preserv

View full text Add to dashboard Cite

This study aimed to determine the effect of different packaging types (overwrapped with polyvinyl chloride film = PVC, vacuum skin packaging = VSP, and vacuum skin packaged with nitrite film = NIT), swabbed steak surface (bottom and top) and ageing time (2 and 9 days) on color stability and spoilage bacteria counts of bison striploin steaks after 7 days of retail display. In comparison to PVC packaging, both VSP and NIT showed more stable color and reduced the bacterial load on the steaks by ∼2log10 for coliforms (p < .0001), ∼0.5 log10 for lactic acid bacteria (p = .005), and ∼1.5 log10 for psychrophilic bacteria (p = .0001). Ageing time (p < .05) increased all spoilage bacteria numbers (∼2 log). The NIT packaging system improved retail color stability of bison steaks; however, the decreased growth of bacteria during retail display was similar to other anaerobic packaging systems. Practical applications Nitrite film packaging (FreshCase®), is a new smart packaging technology which contacts the meat surface, and nitrite embedded in the film surface dissolves into the meat juices, creating a stable, bright‐red color in a vacuum package without curing the meat. The FreshCase® technology is already approved for use in the United States providing economic and market advantages to United States retailers. The packaging can offer more than 30 days of shelf life for whole muscle beef and extends typical retail display life up to 28 days compared to 3–5 days for tray over‐wraps. This technology opens the possibility to the Bison industry to expand its market, where color stability is an issue and has the potential to eliminate retail losses due to poor color stability and early browning. This will allow the bison industry to transform from mainly frozen, to a more premium fresh meat market.

show abstract

Section: Introductionmentioning

confidence: 99%

Effects of novel nitrite packaging film on the bacterial growth of bison strip-loin steaks

Narváez‐Bravo

Rodas‐González²,

Ding

et al. 2017

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…), such as blast chilling, spray chilling, elevated temperature conditioning, moisture enhancement, and marination (Dhanda et al 2002;Janz and Aalhus 2006;Janz et al 2000Janz et al , 2001Pietrasik et al 2006) that have improved, in some cases, organoleptic characteristics of high-value cuts (i.e. ribeye), but have had limited or no significant effect on the development or stability of bison meat colour.…”

Section: Introductionmentioning

confidence: 99%

Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties

Ding¹,

Rodas‐González

López-Campos

et al. 2016

Can. J. Anim. Sci.

Self Cite

View full text Add to dashboard Cite

As bison is characteristically dark in colour, this study was conducted to determine if high-voltage electrical stimulation (HVES) could improve the colour and other quality characteristics in bison, similar to positive effects of HVES previously observed in beef. Forty bison bull carcasses were split and HVES (400 V peak, 5 ms pulses at 15 pulses s −1 for 30 s) was applied to the right sides and subsequently evaluated for grade characteristics, metabolic activity, and quality characteristics. The bison carcasses used in this study had a wide range of lean and fat, with minimal marbling. In the present study, HVES had no effect on bison quality traits, sensory attributes, retail display characteristics, nor the glycolytic metabolites (P > 0.05) except lactate. Inherent differences in muscle fibre type or physical carcass differences may have influenced the response to the electrical parameters used in the present study and merits further investigation.Key words: bison, electrical stimulation, meat quality, glycolytic metabolites.Résumé : Puisque la viande de bison est caractérisée par une couleur plus foncée, cette étude a été effectuée pour déterminer si la stimulation électrique à haut voltage (HVES, « high voltage electrical stimulation ») peut améliorer la couleur et autres caractéristiques de qualité du bison, similaires aux effets positifs de la HVES observés auparavant dans le boeuf. Quarante carcasses de bisons mâles ont été coupées en deux et les côtés droits ont subi un traitement de HVES (pic de 400 V, pulsations 5 ms à 15 pulsations s −1 pendant 30 s) puis évalués pour les caractéristiques de calibre, l'activité métabolique et les caractéristiques de qualité. Les carcasses de bison utilisées dans cette étude montraient une grande gamme en matière de viande maigre et de gras avec très peu de persillage. Dans la présente étude, la HVES n'a pas eu d'effet sur les traits de qualité, les caractéristiques sensorielles, les caractéristiques de présentation au détail, ni les métabolites glycolytiques (P > 0,05) sauf pour le lactate. Les différences inhérentes dans les types de fibres musculaires ou des différences physiques de la carcasse pourraient avoir eu une influence sur la réponse aux paramètres électriques utilisés dans la présente étude et méritent une étude plus approfondie. [Traduit par la Rédaction] Mots-clés : bison, stimulation électrique, qualité de viande, métabolites glycolytiques.

show abstract

“…Generally, SC efficiently reduces weight loss by evaporation (AllEn et al, 1987;PRAdO & dE FElÍCIO, 2010;MESQUITA et al, 2003). However, depending on how the cycles are programmed, a carcass may gain weight instead of losing, by absorbing water or forming small water pockets, as observed by JAnZ & AAlhUS (2006) who evaluated bison carcass quality after SC. Further, to evaluate the efficiency and safety of any chilling system, meat quality should be monitored with extended storage time, considering the possibility of some physicochemical and/or microbiological changes that might be detrimental to the quality of the final product.…”

Section: Introductionmentioning

confidence: 99%

Spray chilling on carcass weight loss, and physicochemical and microbiological quality of beef cuts during storage

Prado¹,

Lage

Souza

et al. 2022

Cienc. Rural

View full text Add to dashboard Cite

Different chilling treatments are used before meat storage. The effect of spray chilling (SC) on meat quality appears to vary. Here, we investigated the effects of SC on beef carcass weight loss and meat quality during subsequent storage. The 2-h SC program tested involved 180-s initial spraying, followed by 60-s spray cycles at 540-s intervals. Deboned chuck tender (IMPS 116B) beef cuts were vacuum-packaged and stored for up to 60 d. Purge and cooking losses, Warner-Bratzler shear force, meat colour [CIE L*, a*, b*], and microbiological quality were evaluated. SC reduced carcass weight loss (P<0.001) compared with conventional chilling. However, storage time affected the purge and cooking losses, and Warner-Bratzler shear force. CIE a* and b* values increased (P<0.05) after 30-d aging in both chilling treatments. Pronounced psychrotrophic growth was observed during storage after both treatments. In conclusion, SC can be used to reduce the economic losses associated with meat chilling, without affecting meat quality attributes.

show abstract

MEAT QUALITY, BACTERIOLOGY AND RETAIL CASE LIFE OF BISON LONGISSIMUS LUMBORUM FOLLOWING SPRAY CHILLING

Cited by 10 publications

References 21 publications

Effects of novel nitrite packaging film on the bacterial growth of bison strip-loin steaks

Effects of novel nitrite packaging film on the bacterial growth of bison strip-loin steaks

Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties

Spray chilling on carcass weight loss, and physicochemical and microbiological quality of beef cuts during storage

Contact Info

Product

Resources

About