Oxidative stability of previously frozen ostrich <i>Muscularis iliofibularis</i> packaged under different modified atmospheric conditions

Leygonie, Coleen; Britz, T. J.; Hoffman, Louwrens C.

doi:10.1111/j.1365-2621.2011.02603.x

Cited by 46 publications

(32 citation statements)

References 41 publications

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“…The difference in pH values found in our study is also reported by other researchers (e.g. Bingol & Ergun, 2011;Fernandez-Lopez, Sayas-Barbera, Munoz, Sendra, Navarro, & Perez-Alvarez, 2008;Leygonie, Britz, & Hoffman, 2011a;Seydim, Acton, Hall, & Dawson, 2006) and is probably related to the difference in chemical composition between the meat of two species, including lipids, minerals and amino acids and specially in compounds such as creatine, which is relatively high in ostrich meat (Azad & Atker, 2005). Muscle glycogen undergoes glycolysis, producing lactic acid, which promotes rapid pH drop.…”

Section: Phsupporting

confidence: 88%

A comparative study of physico-chemical and functional properties, and ultrastructure of ostrich meat and beef during aging

Zarasvand

Kadivar

Aminlari

et al. 2012

CyTA - Journal of Food

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Section: Phsupporting

confidence: 88%

A comparative study of physico-chemical and functional properties, and ultrastructure of ostrich meat and beef during aging

Zarasvand

Kadivar

Aminlari

et al. 2012

CyTA - Journal of Food

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“…Leygonie et al [5] argue that given the proper freezing storage conditions, the pH of broiler chicken breast meat decreases with increasing storage duration, which is attributable to the loss of water with its associated soluble substances, the progressing process of glycogenolysis, and the accumulation of acidic products of ongoing transformational processes that are usually intensified during thaw processes [6]. Additionally, the process of protein denaturation may bring about the freeing of hydrogen ions [30]. e current study (Table 1) did not, however, indicate any impact of freezing storage duration on the pH of breast meat (p > 0.05).…”

Section: Journal Of Food Qualitymentioning

confidence: 99%

Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

Augustyńska-Prejsnar

Ormian

Sokołowicz

2018

Journal of Food Quality

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e paper presents an analysis of the impact of freezing storage duration (1, 3, 5, and 7 months) and thawing methods, namely, in atmospheric air, water, and using microwave oven on the quality properties of broiler chicken breast meat. e physicochemical indicators of raw breast meat after thawing and after being subjected to heat treatment were evaluated. e sensory evaluation was also conducted. e ndings indicate that the duration of storage has e ects on the quality of meat stored frozen at −20°C. Unfavourable changes (p < 0.05) were observed between the rst and seventh months of freezing storage in respect of such areas as increased drip loss, increased thermal loss, colour changes, and reduced ash content in thawed breast meat as well as in those subjected to heat treatment. Unfavourable changes in the sensory properties, namely, diminished intensity of avour and aroma, were also observed. e analysis revealed signi cant (p < 0.05) impacts of thawing methods on the meat's quality properties, depending on the duration of freezing storage. e application of microwave oven method of thawing meat enabled the retention of better physicochemical properties (reduction of drip and thermal losses and increased ash content) as well as sensory properties such as the desirability of the avor and juiciness of meat stored for one-month period. A longer period of freezing storage (5 and 7 months) revealed higher degrees of colour saturation towards red (a * ) in raw breast meat as well as reduced brittleness of breast meat thawed using microwave oven method prior to and after the heat treatment in comparison to those thawed using atmospheric air and water. Practical Applications. e duration of freezing storage and thawing methods has impacts on the meat's quality, including its processing value. e current study has its practical implications due to the immense consumption of broiler chicken meat, the high proportion of deep frozen meat products in commerce, and the acceptability and popularity of frozen stored meat in households. e current study enables one to ascertain how the physicochemical and sensory properties of broiler chicken breast meat change over the period of freezing storage (for 1, 3, 5, and 7 months) and which of the applied thawing methods (in atmospheric air, water, or microwave method) is most favourable for retaining meat's best quality.

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“…A further explanation relates to the deamination of proteins by microbial or enzymatic action, with the ensuing release of hydrogen atoms (Leygonie et al, 2011). However, pH has been seen to strongly increase when much longer ST (15 mo) is applied, due to further deamination of proteins, leading to high amount of total volatile nitrogen formation .…”

Section: Effect Of Storage Time (St) On Ph and L*a*b* Colour Of The Lmentioning

confidence: 99%

Meat physical quality and muscle fibre properties of rabbit meat as affected by the sire breed, season, parity order and gender in an organic production system

et al. 2016

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The aim of the study was to evaluate some meat physical quality and muscle fibre properties of rabbit meat when considering 2 sire breeds (SB: Vienna Blue [VB]; Burgundy Fawn [BF]; both coloured and slow-growing breeds), several parity orders (P: 1, 2, ≥3), gender (G), and 2 slaughter seasons (SS: spring, summer) in an organic production system. The effect of storage time (ST) at frozen state (2 mo at -20°C) of Longissimus lumborum (LL) meat was also evaluated. Animals were slaughtered when they reached 2.8 kg of live weight. Then, pH and L*a*b* colour values of Biceps femoris (BF) and LL muscles, water loss and Warner-Bratzler shear force of LL and hind leg (HL) meat, and the fibre typing and enzymatic activity of LL muscle were analysed. LL meat from females showed higher b* values than males (0.04 vs. -1.25; P<0.05). Significant (P<0.05) SB×P, SB×G and P×G interactions were observed for the b* value of LL: VB and BF crossbreds presented a higher b* value when born as P≥3 and P2 respectively, VB females showed higher b* value than VB males, and P2 and P≥3 produced males with a significantly lower b* value. HL thawing losses were significantly (P<0.05) higher in rabbits slaughtered in summer than in those slaughtered in spring, whereas the opposite result was obtained for LL meat (P<0.01). Cooking loss of LL meat was significantly lower in P2 group than P≥3 group (P<0.05). The lactate dehydrogenase activity in LL muscle was higher in VB than in BF crossbreds (930 vs. 830 IU; P<0.05), albeit not supported by differences in fibre type distribution. The ST significantly (P<0.01) reduced pH, a* and b* colour values, and increased lightness of LL meat. It was concluded that the crossbreeds derived from VB and BF genotypes and farmed organically did not show remarkable sexual dimorphism, considering their elder slaughter age than rabbits reared under intensive conditions. Physical quality of meat was mainly affected by slaughter season, indicating that in the organic rearing system, specific attention needs to be paid to the farming environmental conditions.

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Oxidative stability of previously frozen ostrich Muscularis iliofibularis packaged under different modified atmospheric conditions

Cited by 46 publications

References 41 publications

A comparative study of physico-chemical and functional properties, and ultrastructure of ostrich meat and beef during aging

A comparative study of physico-chemical and functional properties, and ultrastructure of ostrich meat and beef during aging

Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

Meat physical quality and muscle fibre properties of rabbit meat as affected by the sire breed, season, parity order and gender in an organic production system

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