Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time

Marino, R.; Albenzio, Marzia; Malva, Antonella della; Santillo, Antonella; Loizzo, Pasqua; Sevi, A.

doi:10.1016/j.meatsci.2013.04.009

Cited by 137 publications

(91 citation statements)

References 35 publications

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“…The effect of ageing on meat instrumental texture has been extensively studied. Marino et al (2013) found that the proteolysis is the major factor that contributed to the variation in shear force tenderness amongst different samples meat. One of the most common causes of unacceptability in meat quality is toughness.…”

Section: Warner-bratzler Shear Forcementioning

confidence: 95%

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

et al. 2016

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Beef Longissimus lumborum (LL) was no aged (LL0), aged for 7 days (LL7) and 14 days (LL14) under vacuum at 1 ± 1°C. The obtained beefsteaks were packaged in high oxygen (Hi-O 2 ) with active packaging (AP) during 13-21 days at 1 ± 1°C. Redness (CIE a* values), metmyoglobin percentage (MetMb%), total flora (PCA), thiobarbituric acid-reactive substances (TBA-RS), instrumental tenderness (Warner-Bratzler shear force: WBSF), and sensory analyses were performed. The various variables differed amongst the ageing times and packaging systems (AP vs. control). Three and ten additional days of retail shelf life were observed for steaks from LL7 and LL14, respectively. AP increased efficiently the retail shelf life of beefsteaks, but did not affect meat tenderness. The extended ageing from 7 to 14 days also induced higher tenderness in beefsteaks and did not show any affect negative effect on other quality parameters. Innovative technology referring to ageing under vacuum combined with Hi-O 2 MA/AP would be desirable for beefsteaks during display and constituted a good alternative for meat supermarkets.

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Section: Warner-bratzler Shear Forcementioning

confidence: 95%

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

et al. 2016

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“…It is a prerequisite of all consumers independent of their age. Usually the tenderisation process is described as the result of protein changes which take place during storage [2,4,9,10,29,30,36,42]. It is evident from literature data that the rate of muscle protein degradation depends on a number of factors, such as the age of animals [21], their genotype [11,24,27,43,45] and meatiness [38,50] as well as the proximate composition of muscles [6-8, 34, 41], being the most important ones.…”

Section: Introductionmentioning

confidence: 99%

The relationship between protein changes in porcine longissimus muscle at different courses of meat tenderisation

Grześ

Pośpiech

Iwańska

et al. 2017

Eur Food Res Technol

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“…Iqbal et al (2016) suggested that acids could weaken the meat structure to improve proteolysis. Proteolysis breaks off peptide bonds of amino acids in meat proteins such as collagen that results in increasing tenderness (Marino et al, 2013). However, the use of citric acid did not enhance the tenderness of culled cow meat (Klinhom et al, 2015).…”

Section: Sensory Evaluationmentioning

confidence: 99%

The Sensory Properties, Color, Microbial, Lipid Oxidation, and Residual Nitrite of Se’i Marinated with Lime and Roselle Calyces Extracts

Malelak

Lalel

Kale

et al. 2017

Med Pet

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Meat deterioration can occur because of lipid oxidation and bacteria that could affect meat quality. It has been recognized that fruits of lime (Citrus aurantifolia) and roselle (Hibiscus sabdariffa) calyces contain bioactive compounds that have a capability to prevent oxidation and bacterial growth. The objective of this research was to investigate the effect of lime and roselle calyces extracts on se'i (Rotenese smoked beef) quality. Completely randomized design (CRD) with 2x4 factorial pattern was used in this study. The first factor (E) was source of extracts i.e., lime extract (E 1 ) and roselle extract (E 2 ). The second factor (L) was level of the extract consisted of 4 levels i. ABSTRAKKerusakan pada daging disebabkan oleh terjadinya oksidasi lemak dan juga karena bakteri yang mempengaruhi kualitas daging. Telah dilaporkan bahwa dalam buah jeruk nipis dan kelopak bunga rosela terdapat komponen-komponen biooaktif yang mempunyai kemampuan menekan laju oksidasi lemak dan pertumbuhan bakteri. Tujuan penelitian ini adalah untuk menguji pengaruh ekstrak jeruk nipis dan ekstrak kelopak bunga rosela pada kualitas daging se'i. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap 2 x 4 dengan pola faktorial. Faktor pertama adalah jenis ekstrak yang terdiri atas dua level, yaitu ekstrak jeruk nipis dan ekstrak kelopak bunga rosela. Faktor kedua adalah level pemberian yang terdiri atas 4 level, yaitu 0% (kontrol), 1%, 2%, 3% (v/v). Setiap perlakuan terdiri atas 3 ulangan. Peubah yang diukur adalah aroma, rasa, keempukan, warna, total plate count (TPC), thiobarbituric acid reactive substances (TBARS), dan residu nitrit. Hasil penelitian menunjukkan bahwa terdapat pengaruh interaksi antara jenis ekstrak dan level pemberian ekstrak pada rasa, keempukan, nilai L (lightness), a (redness), and b (yellowness), TPC, TBARS, dan residu nitrit se'i. Level pemberian ekstrak jeruk nipis 3% atau ekstrak rosela 3% memberikan hasil tertinggi pada skor rasa dan keempukan, nilai terendah pada nilai a, TPC, TBARS, dan residu nitrit se'i. Level pemberian 3% ekstrak kelopak bunga rosela menurunkan nilai b, tetapi level pemberian 3% ekstrak jeruk nipis meningkatkan nilai b. Dapat disimpulkan bahwa penggunaan ekstrak jeruk nipis atau ekstrak kelopak bunga rosela dengan level 3% pada daging se'i memberikan pengaruh terbaik pada rasa, keempukan, TPC, dan TBARS.Kata kunci: rosela, jeruk nipis, se'i, residu nitrit, sifat sensori December 2017 195 MALELAK ET AL. / Media Peternakan 40(3):194-201

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Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time

Cited by 137 publications

References 35 publications

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

The relationship between protein changes in porcine longissimus muscle at different courses of meat tenderisation

The Sensory Properties, Color, Microbial, Lipid Oxidation, and Residual Nitrite of Se’i Marinated with Lime and Roselle Calyces Extracts

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