The Effect of Long-Term Frozen Storage on the Quality of Meat (<i>Longissimus thoracis et Lumborum</i>) from Female Roe Deer (<i>Capreolus capreolus</i> L.)

Daszkiewicz, Tomasz; Kubiak, Dorota; Panfil, Agata

doi:10.1155/2018/4691542

Cited by 17 publications

(8 citation statements)

References 37 publications

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“…The cooking loss percentages also increased with aging periods as previously reported by [18,42]. In addition, the aging treatment also had a strong effect on water loss (39), while the muscle quality was also influenced by different thawing methods [9]. This result is slightly against [25], which suggested that longer storage time increases the thawing loss but reduces cooking loss.…”

Section: Discussionsupporting

confidence: 78%

Water holding capacity of Swamp Buffalo muscles raised with and without proper herd health

et al. 2021

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Fresh meat is composed of 70-75% water. Meanwhile, water holding capacity (WHC) affects storage quality, appearance, eating experience, and also contributes to loss of profit for meat entrepreneurs. WHC is influenced by the species, sex, breed, farming practices, as well as post-slaughter storage and handling. Swamp buffalo meat is leaner compared to cattle, goats, and sheep. Therefore, this study aims to determine the WHC of swamp buffalo muscles raised with two herd health programs at different aging periods. A total of 24 months old male swamp buffalo (n=4) was raised with a proper herd health protocol (HHP) and another (n=6) without a proper herd health protocol (NHHP). The drip loss (DL), thawing loss (TL), and cooking loss (CL) for longissimus dorsi (LD), supraspinatus (SS), and semitendinosus (ST) muscles were evaluated on day 1, 7, and 14. Based on the results, only SS and ST from NHHP showed significant differences (P≤0.05), while DL, LD, SS, and ST of the HHP and NHHP also differed significantly (P≤0.05). Furthermore, the TL and CL for all the muscles showed significant differences (P≤0.05) at day 7 of aging in the NHHP group, while on day 14, both were significantly higher in LD and ST muscles of NHHP compared to the HHP group. Therefore, the results showed that the muscles of the HHP group had a better WHC compared to NHHP.

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Section: Discussionsupporting

confidence: 78%

Water holding capacity of Swamp Buffalo muscles raised with and without proper herd health

et al. 2021

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“…Another study was conducted on female roe deer meat in which a* value was evaluated decline during storage. [49] A similar study conducted by, [50] who reported that plant-based antioxidant sources enhance the a* value during storage periods (1,3,5,7) at different concentrations.…”

Section: Hunter Colormentioning

confidence: 77%

Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage

Khalid

Arshad

Yasin

et al. 2021

International Journal of Food Properties

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The current investigation was conducted to evaluate the result of gamma irradiation doses and kale leaf powder (KLP) on microbiological assay (total aerobic bacteria and coliforms), quality parameters (Hunter's color [L*, a* and b*] and heme pigment [Mb and MetMb]) and stability modifiers (total volatile basic nitrogen [TVBN], thiobarbituric acid reactive substances [TBARSs], and peroxide value [POV]) of ostrich and chicken meat under different storage intervals (0, 7 and 14d). Gamma irradiation dose (3kGy) with or without kale leaf powder (1% and 2%) was applied. The TPC and coliform outcome indicated that irradiation and storage caused significant changes in both meat patties while the microbial load was recorded zero at the treatment 3kGy. TVBN, TBARS and POV changed significantly in ostrich and chicken meat with different treatments and storage periods. TVBN value was observed high in ostrich meat at the treatment (3KGy) on the end of storage, whereas the higher values of POV and TBARS were evaluated in the chicken meat sample at 3kgy on 14th day of storage. The myoglobin, met-myoglobin, L*, a*, and b* showed significant changes with respect to different treatments and storage periods. The higher Mb value was seen at 2% KLP at day 0 of storage in ostrich meat and the extreme MetMb value was found at 3kGy at the end of storage. The L* and b* were observed high in chicken meat, whereas in ostrich meat, a* value was found high. In both types of meat, slight changes were observed in appearance, taste, texture, flavor and overall acceptability. However, it is concluded that both types of meat treated with 3kGy + KLP were examined better for quality, safety and stability during storage.

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“…The fresh drumstick samples had higher contents of moisture, proteins, and ash than the frozen samples. The temperature and duration of freezing must have impacted the proximate contents of the meat as reported previously [33].…”

Section: Microbiological Analysis Of Chicken Samplesmentioning

confidence: 62%

Chemical and microbiological quality of commercial fresh and frozen chicken drumstick in Umuhia, Nigeria

2022

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Chicken meat, an excellent source of good quality proteins, is highly susceptible to microbial contaminations and heavy metals from feeds, processing, and retailing environments, thereby posing health risks to consumers. Therefore, the proximate composition, heavy metal concentrations, and microbial loads of commercial fresh and frozen chicken drumsticks, randomly sourced from poultry farms and groceries, respectively, within Umuahia metropolis, Abia State, Nigeria, were investigated to ascertain their qualities. A total of 40 (20 each of the fresh and frozen) chicken drumstick samples were processed and analyzed for proximate (moisture, fats, ash, proteins, fibers, and carbohydrates), heavy metal (cadmium, chromium, copper, manganese, nickel, zinc, and lead) contents, and microbial loads (total viable counts, Escherichia coli counts, Salmonella counts, Staphylococcus counts and fungal counts) and characterization using standard techniques. Results were analyzed statistically (p<0.01, 0.05). The fresh chicken drumstick samples had significantly higher (p<0.01, 0.05) levels of moisture (61.38 ± 0.34 %), proteins (22.30 ± 0.02 %), ash (5.27 ± 0.17 %) and microbial contents (0.24 × 102 CFU/g to 2.42 × 104 CFU/g), when compared with the frozen drumstick samples with significantly higher (p<0.01, 0.05) contents of fats (3.70 ± 0.13 %), carbohydrates (12.55 ± 0.27 %) and heavy metals (0.047 ± 0.017 mg/kg to 0.852 ± 0.456 mg/kg). This suggests that fresh chicken drumstick is more nutritionally beneficial, provided they are thoroughly treated with heat before consumption to prevent foodborne diseases from bacterial and fungal contaminations. Although the levels of heavy metals in both meat samples are below the toxic limits, consumers should be wary of bioaccumulation and bio-magnification of heavy metals when constantly exposed to them. Hence, constant surveillance of chicken meat is encouraged to monitor their exposure levels to these chemicals and biohazards.

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The Effect of Long-Term Frozen Storage on the Quality of Meat (Longissimus thoracis et Lumborum) from Female Roe Deer (Capreolus capreolus L.)

Cited by 17 publications

References 37 publications

Water holding capacity of Swamp Buffalo muscles raised with and without proper herd health

Water holding capacity of Swamp Buffalo muscles raised with and without proper herd health

Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage

Chemical and microbiological quality of commercial fresh and frozen chicken drumstick in Umuhia, Nigeria

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