Quality attributes of different marinated oven-grilled pork neck meat

Okpala, Charles Odilichukwu R.; Juchniewicz, Szymon; Leicht, Katarzyna; Skendrović, Hanna; Korzeniowska, Małgorzata; Guiné, Raquel

doi:10.1080/10942912.2023.2166952

Cited by 8 publications

(16 citation statements)

References 44 publications

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“…The preparation of marinades followed the method described by Okpala et al (2023) . This specifically involved Baikal Skullcap (BS), cranberry pomace (CP), as well as grape pomace (GP), that subsequently incorporated constant quantities of either African spice (AS) or Industrial marinade/pickle (IM) (each constituting 4 g), alongside salt (1.6 g).…”

Section: Methodsmentioning

confidence: 99%

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Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes

Okpala

Juchniewicz

Leicht

et al. 2023

PeerJ

Self Cite

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Understanding the impact that combined action of marination and oven grill processes would have on such meat products as beef entrecôte is crucial from both consumer appeal and product development standpoints. Therefore, different marinated oven-grilled beef entrecôte meat specifically evaluating resultant physicochemical and organoleptic attributes were studied. The beef entrecôte meat was provided by a reputable local bovine farm/slaughter at Wroclaw, Poland. Physicochemical attributes involved antioxidant (2,2′-azinobis(3-ethylbenzothiaziline-6-sulfonate) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP)), (pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L*a*b* color, and textural cutting force). Organoleptic attributes involved sensory (flavour, appearance, tenderness, taste) and texture (hardness, chewiness, gumminess, graininess, and greasiness) aspects. Different marination variants involved constituent 0.5%, 1%, and 1.5% quantities of cranberry pomace (CP), grape pomace (GP), and Baikal skullcap (BS), subsequently incorporated either African spice (AS) or industrial marinade/pickle (IM). Results showed pH, ABTS, DPPH, FRAP, TBARS, L*a*b* color, cooking weight loss, and textural cutting force, sensory and textural profile with varying range values. Concentration increases of either CP, GP, and or BS may not always go along with ABTS, DPPH, and FRAP values, given the observed decreasing or increasing fluctuations. As oven-grilling either increased or decreased the TBARS values alongside some color and textural cutting force trends, pH variations by difference seemed more apparent at samples involving GP, before CP, and then BS. The organoleptic attributes obtained differences and resemblances from both sensory and textural profile standpoints. Overall, oven-grilling promises to moderate both physicochemical and organoleptic range values of different marinated beef entrecôte meat samples in this study.

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Section: Methodsmentioning

confidence: 99%

“…It is important to reiterate that the ground CP, GP, and BS served as antioxidant additives for this current study, using the method previously described ( Okpala et al, 2023 ). The incremental concentrations of CP, GP, and BS made up 0.5%, 1%, and 1.5% by volume, which were calculated based on gram per 100 mL.…”

Section: Methodsmentioning

confidence: 99%

Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes

Okpala

Juchniewicz

Leicht

et al. 2023

PeerJ

Self Cite

View full text Add to dashboard Cite

show abstract

“…The HACCP system, predominantly explored within the food industry, [64,65] assumes an increasingly critical role within the emergency cold-chain pharmaceutical sector investigated in this study. Applying an efficient and effective HACCP system gains heightened significance within emergency scenarios, offering a multifaceted approach that safeguards the integrity and safety of refrigerated medicines during critical situations.…”

Section: Haccp System Superioritymentioning

confidence: 99%

Advancing Emergency Supplies Management: A Blockchain‐Based Traceability System for Cold‐Chain Medicine Logistics

Zeng,

Wang,

Liang

et al. 2024

Advcd Theory and Sims

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Advancing cold‐chain medicine logistics and emergency supplies management necessitates a robust blockchain‐based traceability system. This specialized information system is essential for enhancing quality control and operational efficiency. Despite challenges like insufficient supplies, ineffective distribution, and delays, blockchain's transparency and traceability offer significant potential to revolutionize national emergency management. This paper presents a blockchain‐based traceability system tailored for cold‐chain medicine logistics. This system achieves traceability and automatic medicine quality assessment by integrating blockchain principles and leveraging hazard analysis theory combined with IoT technology. This system also enhances data reliability with a multi‐sensor data fusion algorithm, improving temperature accuracy beyond conventional methods. Additionally, the feasibility and necessity of integrating blockchain into cold‐chain pharmaceutical traceability processes is thoroughly examined. The proposed system fulfills traceability needs for emergency cold‐chain medicine while addressing industry challenges.

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“…Additionally, there is increasing evidence that the oven-grill approach appears to be increasingly employed across households in various parts of the globe, which suggests this facility is commercially and widely available. Hence, one would consider the application of oven grilling to animal meat products as recommendable (Okpala et al, 2023).…”

Section: Grillingmentioning

confidence: 99%

“…Examples of thermal processing include aseptic processing, cook-chill, grilling, laser-based packaging, ohmic heating, sous-vide, etc. (Okpala et al, 2023;Schellekens & Martens, 1992;Viegas et al, 2012). The advent of hurdle technology, along with various conventional heat processing techniques and/or novel thermal processes, would be combined and applied to marinated meat products.…”

Section: Introductionmentioning

confidence: 99%

Enhancing the quality of animal meat products by combining plant-based marinations and thermal processes: a treatise

Okpala

Hassani

Korzeniowska

et al. 2023

Food Sci. Technol (Campinas)

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Nowadays, natural preservatives, specifically involving marinades, are being applied to meat products to enhance various quality attributes. The need for food preservation has continually strengthened the processing of meat products. Besides the global production of bovine, porcine, ovine, and caprine animals, including poultry, that varies across continents, meeting the demands/needs of ever-increasing (global) population remains the focus. The growing consumer health awareness alongside intensifying global competition by meat producers cumulatively strengthens the call for healthier products, including preservation strategies. However, as published experimental/synthesized literature involving animal meat products, plant-based marination, and thermal processes continues to grow, there is a need to supplement existing information. Therefore, this treatise aims to discuss how the quality of animal meat products has been enhanced through plant-based marinations and thermal processes, drawing from plant-based marination: some key examples and usefulness; marination/marinades: briefs on preparation and applications; major thermal processes applied to marinated meat products; as well as quality implications of thermally processed marinated meat products. In certain instances, either marination would aid heat processing or vice versa, while in others, thermal processing may well be detrimental to marination.

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Quality attributes of different marinated oven-grilled pork neck meat

Cited by 8 publications

References 44 publications

Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes

Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes

Advancing Emergency Supplies Management: A Blockchain‐Based Traceability System for Cold‐Chain Medicine Logistics

Enhancing the quality of animal meat products by combining plant-based marinations and thermal processes: a treatise

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