Postharvest Handling of Red Meat

Kadim, Isam T.; Mahgoub, O.

doi:10.1201/9781420017373.ch7

Cited by 3 publications

(4 citation statements)

References 166 publications

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“…It was reported that the rancidity threshold in meat product is about 1-2 mg MDA/kg. Furthermore, consumers are unlikely able to detect off-flavor at values below 0.5 mg MDA/ kg [30,31]. In a study on chicken nuggets, it was found that panelists could detect a slightly off-flavor when the product had an MDA concentration of 0.5 μg/g [32].…”

Section: Malondialdehyde Contentmentioning

confidence: 99%

Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo”

Kitpot

Sriwattana

Angeli

et al. 2019

Journal of Food Quality

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Fried foods are one of the most favorite products worldwide because of their typical avor and crispness. In ailand, one of the most popular traditional foods is "Kaeb Moo," a fried pork rind product typical of the Northern Region and widely consumed across the whole country. In this research, we monitored the quality change of Kaeb Moo during storage for 1 month and predicted the consumers' acceptance measuring texture, moisture contents, malondialdehyde (MDA) and hexanal contents, and peroxide values (PV) of frying oil, as this fried product undergoes a rapid hydrolysis and rancidity. e analyses were done on three types of Kaeb Moo: the rst type was prepared in the lab using high-quality products, while the other two types were purchased from local markets in ailand. It was found that rancidity variation during storage strongly depends on the frying process and product quality, as in 31 days the hexanal content only doubled (225%) in Kaeb Moo type 1, while reached 542% and 962%, in Kaeb Moo type 2 and type 3, respectively. e increase of rancidity was observed even if the peroxide values of frying oil were under the national regulation. At the end of shelf life, the properties of Kaeb Moo samples from predicting equations were as follows: 3.67-6.01% moisture contents, 0.396-0.503 µg/g MDA contents, 0.342-0.481 mg/kg hexanal contents, 50.01-60.08 kg·s linear distances (crispness), 36.01-48.83 mm rancid rating, and 43.72-45.38 mm crispness rating.

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Section: Malondialdehyde Contentmentioning

confidence: 99%

Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo”

Kitpot

Sriwattana

Angeli

et al. 2019

Journal of Food Quality

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“…Carcass variables were registered individually. Slaughtering was performed as described by [16]. The weights of the head with tongue, feet, skin, blood, liver and gall bladder, heart, kidneys with fat, lungs and trachea, abdominal fat, testicles and other genitalia, and full and empty gastrointestinal tracts were recorded.…”

Section: Carcass Evaluationmentioning

confidence: 99%

Effect of Barley Variety on Feed Intake, Digestibility, Body Weight Gain and Carcass Characteristics in Fattening Lambs

Keno

Tolemariam

Demeke

et al. 2021

Animals

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Twenty lambs (18 ± 0.22 kg initial weight) were blocked by weight and individually assigned into pens to evaluate the effects of barley straw variety on digestibility, growth performance and carcass characteristics. The following four treatments were tested: (1) a local barley straw (as control), (2) HB1963 (high grain and straw yields), (3) Traveller (high straw yielder), and (4) IBON174/03 (high grain yielder). A concentrate (50:50 wheat bran and noug seed cake) was offered constantly (300 DM g), whereas the straw was offered ad libitum. The digestibility trial lasted 22 days (15 days to adapt to dietary treatments and 7 days for sampling). The growth performance trial lasted 90 days. At the end, all of the lambs were slaughtered, and their carcasses were evaluated. The IBON174/03 variety had a higher (p < 0.05) intake of organic matter and crude protein, a higher dry matter and organic matter digestibility than the control, and a faster growth than the control. The feed-to-gain ratio was similar among treatments. The slaughter and empty body weights of lambs in the IBON174/03 group were higher than the control variety (p < 0.05). The present study showed that the feeding value of barley straw can differ substantially between varieties and therefore must be considered in the choice of a barley variety.

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“…It is well known that oxygen elevates lipid oxidation rate in food [1], [6], [19]. It has also been proven that an N 2 atmosphere prevents rancid flavor development in foods during storage [20] - [22].…”

Section: Sensory Analysismentioning

confidence: 99%

“…The fat in the product mainly consists of unsaturated fatty acids that are susceptible to autoxidation. Lipid oxidation is a complex process in which unsaturated fatty acids react with molecular oxygen via a free radical mechanism or in a photo-sensitized oxidation process [6]. Hydroperoxides decompose to an array of volatile compounds, including aldehydes, ketones, esters and acids, which influence food flavor, contributing to rancid, soapy, oily and fishy tastes [7].…”

Section: Introductionmentioning

confidence: 99%

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2015

JAPR

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Rancidity development in high fat content products is a common off flavor flaw in snack foods. Packaging is often used to avoid spoilage and extend shelf-life. The properties of pork rinds packaged in four different packaging materials with and without nitrogen were studied during 120 days of storage (22°C , RH 60%, absence of light). The influence of different packaging materials and atmospheric conditions on pork rinds' water activity, hardness, crispness and rancidity development was determined. The PET/ PE packaging material had lower barrier properties for the product in both atmospheric conditions compared with PP/metPP (40 and 50 μm

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Postharvest Handling of Red Meat

Cited by 3 publications

References 166 publications

Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo”

Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo”

Effect of Barley Variety on Feed Intake, Digestibility, Body Weight Gain and Carcass Characteristics in Fattening Lambs

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