Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere

Insausti, K.; Beriain, M.J.; Purroy, A.; Albertı́, P.; Gorraiz, C.; Alzueta, María

doi:10.1016/s0309-1740(00)00102-9

Cited by 140 publications

(131 citation statements)

References 33 publications

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“…Studied variables This paper includes variables already published (Insausti, 2001;Insausti et al, 1999Insausti et al, , 2001Insausti et al, , 2002Insausti et al, and 2004 in previous monographic works.…”

Section: Animalsmentioning

confidence: 99%

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Multivariate study of different beef quality traits from local Spanish cattle breeds

Insausti

Beriain

Lizaso

et al. 2008

Animal

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Different raw beef quality traits from four local Spanish cattle breeds were studied using correlation, factorial, discriminant and multiple regression analysis. The following variables were studied after 0, 5, 10 and 15 days of storage under 60% O 2 , 30% CO 2 and 10% N 2 modified atmosphere packaging (MAP): colour physical variables, meat pigments, sensory degradation of odour and colour, microbial counts, thiobarbituric acid (TBA), pH, drip loss, lipid composition and volatile compounds. The degradation of raw beef quality was related to the increase in 2,3,3-trimethylpentane, 2,2,5-trimethylhexane, 3-methyl-2-heptene, 2-octene, 3-octene, 2-propanone, Enterobacteriaceae and aerobial plate counts (APC), metmyoglobin (MMb), lightness (L*), yellowness (b*), drip loss and TBA. Among these variables, TBA, b* and MMb may be useful in evaluating raw beef quality. No variables related to fat, except for TBA, including pH were limiting factors of the colour and odour shelf-life of raw beef under MAP. Each breed had some characteristics that were unique and these differences may influence the stability of meat to oxidation depending on myoglobin concentration and the polyunsaturated fatty acid (PUFA)/saturated fatty acid (SFA) ratio.

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Section: Animalsmentioning

confidence: 99%

“…(d) Microbial counts. Enterobacteriaceae, total aerobial counts or aerobial plate counts (APC), and lactic acid bacteria (LAB) were obtained as described by Insausti et al (2001). The meat samples were removed from the pouches using sterile scalpels and forceps to aseptically separate the bag from the meat.…”

Section: Animalsmentioning

confidence: 99%

Multivariate study of different beef quality traits from local Spanish cattle breeds

Insausti

Beriain

Lizaso

et al. 2008

Animal

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“…The most widely used method for determination of MDA is the spectrophotometric determination of the pink fluorescent MDA-thiobarbituric acid (MDA-TBA) complex produced after reaction with 2-thiobarbituric acid (TBA) at low pH and high temperature (Hamre et al, 2003). The TBA 33 value is an important parameter in determining lipid oxidation (Insausti et al, 2001). At the beginning of the storage, TBA values were found as 9.39 ±0.63 and 9.47 ±0.73 mg malonaldehyde/kg fish flesh, for the first 5 months of storage in all samples showed a continuous increase, after 5 months the value of TBA showed declines were observed (Table 1).…”

Section: Resultsmentioning

confidence: 99%

The Effect of Active and Vacuum Packaging on the Quality of Turkish Traditional Salted Dried Fish “Çi̇roz”

Erkan¹

2017

J Food Health Sci

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Abstract:Changes in biochemical and sensory attributes of Turkish traditional salted dried fish products "çiroz" during storage packaged by oxygen absorber and vacuum were investigated. For this purpose, total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), TBA index values (TBA-i), free fatty acids value (FFA) and peroxide value (PV), sensory attributes and microbiological analyses were carried monthly during storage. According to sensory analysis and TVB-N results, the samples of çiroz packaged active and vacuum, spoilt on the 6 th months at cold storage. TBA-i, FFA and PV of fatty oxidation parameter showed similarity in both groups of samples. Microbiological findings did not exceed limit values during storage in both groups. When comparing two types of packaging, it is concluded that the active package, which is a new approach, may be an alternative to vacuum packaging. This was determined by the study; oxygen-absorbing systems could be used to pack fish products sensitive to oil oxidation.

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“…Myoglobin content was positively related to a* and negatively related to L*, indicating that a high myoglobin concentration was associated with redder, darker meat (Gil et al, 2001;Insausti et al, 2001;Serra et al, 2004).…”

Section: Relationships Between Variablesmentioning

confidence: 95%

Intrabreed variability and relationships for 41 carcass and meat traits in Pirenaica cattle

Doblado

Albertı́

Olleta

et al. 2008

Span. j. agric. res.

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A total of 125 13-month-old, entire males of the Pirenaica breed were selected from among the progeny of nine different sires. They were used to study the intrabreed variability of 41 carcass and meat traits, including weights, lengths, diameters and perimeters, grading parameters, dissection of the sixth rib, pH, colour and meat texture variables, and sensory attributes. Pearson correlations were also calculated. Coefficients of variation ranged from 3.5% for dressing percentage to 47.0% for fat red index, and all of the values could be considered within the normal range for cattle. Carcass traits showed lower variability (11.7% on average) than meat variables (14.8% on average). Hence, to achieve a standardised product, it would be desirable to include in the breeding selection programme a variable that could be measured on the carcass and that can predict meat quality. Nevertheless, from the results of the present study, none of the variables studied fulfil this requirement, and further studies would be necessary to widen our knowledge on this subject.Additional key words: beef, linear measurements, meat instrumental quality, sensory quality. ResumenVariabilidad intra-racial y relaciones entre 41 características de canal y carne en la raza Pirenaica Se han utilizado 125 animales de raza Pirenaica, machos enteros de 13 meses de edad, descendientes de nueve toros, para medir la variabilidad intra-racial de 41 variables de canal y carne, incluyendo pesos, longitudes, diáme-tros y perímetros, escalas de clasificación, disección de la 6ª costilla, pH, variables de color y textura y atributos sensoriales. Se han calculado las correlaciones de Pearson. Los coeficientes de variación variaron del 3,53% para el rendimiento de la canal al 47,04% para el parámetro a* de la grasa, y estuvieron dentro del rango normal para el ganado vacuno. Las variables de canal mostraron menor variabilidad (11,75% de media) que las variables de carne (14,84% de media). Por lo tanto, para conseguir un producto más homogéneo, sería deseable incluir en el esquema de selección alguna variable que se pudiera medir en la canal y que fuera capaz de predecir la calidad de la carne. Sin embargo, ninguna de las variables estudiadas reúne estos requisitos, por lo que son necesarios más estudios en este sentido.Palabras clave adicionales: calidad instrumental de la carne, calidad sensorial, medidas lineales, vacuno.Abbreviations used: CV (coefficient of variation), EU (European Union), SED (standard error), WHC (water holding capacity).

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Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere

Cited by 140 publications

References 33 publications

Multivariate study of different beef quality traits from local Spanish cattle breeds

Multivariate study of different beef quality traits from local Spanish cattle breeds

The Effect of Active and Vacuum Packaging on the Quality of Turkish Traditional Salted Dried Fish “Çi̇roz”

Intrabreed variability and relationships for 41 carcass and meat traits in Pirenaica cattle

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