The effect of storage temperature on drip loss from fresh beef

Hertog‐Meischke, M.J.A. den; Smulders, F. J. M.; Logtestijn, J.G. van

doi:10.1002/(sici)1097-0010(199812)78:4<522::aid-jsfa150>3.0.co;2-f

Cited by 27 publications

(15 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similar disproportion in the value of the drip loss for pork packed in MAP and in vacuum was found by Cayuela et al (), who explained this difference partly by the influence of the pressure change during Vac. In this study, the increase in the amount of drip loss with storage time was also observed, which was consistent with previous findings (Den Hertog‐Meischke et al, ; Kameník et al, ).…”

Section: Resultssupporting

confidence: 93%

Effects of 0.5% carbon monoxide in modified atmosphere packagings on selected quality attributes of M. Longissimus dorsi beef steaks

Sakowska

Guzek

Sun

et al. 2016

J Food Process Engineering

View full text Add to dashboard Cite

This study evaluated the effects of the periods of 0.5% CO exposure in two modified atmosphere packagings (MAP) with gas composition of 0.5% CO, 30% CO2 and 69.5% N2, as compared with conventional vacuum packaging (Vac) on the quality of packaged beef steaks (M. longissimus dorsi) stored for 21 days at 2 °C. In the first MAP solution, the beef steaks were packed in the MAP for 48 hr and then repacked in vacuum packaging (CO‐Vac), while beef steaks were packed in the MAP (CO‐MAP) in the second solution. Results indicated that using CO significantly increased the brightness and the redness of beef steaks in both CO‐Vac and CO‐MAP packaging systems during storage for 21 days and Polish consumers preferred beef steaks in CO‐Vac with a cherry/dark red and purple red. Our result proved that CO‐Vac should have wider applications than MAP on the market. Practical applications The use of 0.5% carbon monoxide for packaging fresh meat has been recognized by the European Scientific Committee on Food as safe for humans; however, the application of the gas in the EU member states is prohibited. On the other hand, in some other countries, such as the USA, Canada and New Zealand, low concentrations of carbon monoxide are used for meat packing. This study evaluated the effects of the periods of 0.5% CO exposure in two modified atmosphere packagings with gas composition of 0.5% CO, 30% CO2, and 69.5% N2, as compared with conventional vacuum packaging on the quality of packaged beef steaks (M. longissimus dorsi) stored for 21 days at 2 °C. The study confirmed that Polish consumers have the greatest desire to purchase the vacuum packed steaks after exposure in carbon monoxide and thus the decision to ban the use of this gas in the EU should be reconsidered.

show abstract

Section: Resultssupporting

confidence: 93%

Effects of 0.5% carbon monoxide in modified atmosphere packagings on selected quality attributes of M. Longissimus dorsi beef steaks

Sakowska

Guzek

Sun

et al. 2016

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…The amount of water captured and retained in meat before and after cooking influences its juiciness and therefore palatability, as well as the saleable weight of the product. Water is lost from the meat in the form of purge during storage and in thawing of frozen meat, and during cooking through evaporation and drip loss (stock) (Den Hertog-Meischke et al, 1998;Aaslyng et al, 2003). Water exists in muscle in three forms, namely water bound to proteins (this fraction is small, is not affected by freezing and is not lost during conventional cooking); entrapped water (held by steric effects and/or by attraction to bound water), and free water (HuffLonergan & Lonergan, 2005).…”

Section: Discussionsupporting

confidence: 91%

Comparison of shear force tenderness, drip and cooking loss, and ultimate muscle pH of the loin muscle among grass-fed steers of four major beef crosses slaughtered in Namibia

Strydom¹,

Luhl²,

Kahl³

et al. 2016

SA J. An. Sci.

View full text Add to dashboard Cite

The authors investigated the effects of breed (Brahman, Bonsmara, Simbrah and Simmental crosses) and post-mortem ageing on meat tenderness, purge, cooking loss and ultimate pH of the longissimus muscle under commercial production and slaughter conditions of the Namibian beef export industry. Fifty steers of each breed cross, at an average age of 2½ years and with an average subcutaneous fat cover of 2 mm over the 9th-10th thoracic vertebrae, were included in this study. The Brahman (BRX) differed significantly (P < 0.05) from all other breed crosses in all ageing treatments, recording higher Warner-Bratzler shear force values. The Bonsmara (BNX) steers showed the highest rate of tenderization and maintained this advantage up to day 30 post mortem. Purge and cooking loss increased initially and then tapered off over ageing time. BNX steers recorded the highest cooking loss.

show abstract

“…In this study, the sample protein concentration was determined to be 78.9 ± 5.71 mg/mL, calculated as the average of four replicates. These results are consistent with those reported previously for dripping beef samples (prepared from beef stored under various conditions), i.e., 89.3 ± 7.28 mg/mL (Anon and Calvelo, 1980) and 81.9 mg/mL (Den Hertog-Meischke et al, 1998). Figure 1 presents the changes in complex viscosity corresponding to the change in temperature (over the range 20 _ 80℃) at a heating rate of 1.0℃/min.…”

Section: Resultsmentioning

confidence: 99%

Changes in the Viscosity of Expressible Water in Meat during Heating: Description Based on the Denaturation Kinetics of Water-soluble Proteins

Shibata-Ishiwatari

Fukuoka

Sakai

2015

FSTR

View full text Add to dashboard Cite

show abstract

The effect of storage temperature on drip loss from fresh beef

Cited by 27 publications

References 11 publications

Effects of 0.5% carbon monoxide in modified atmosphere packagings on selected quality attributes of M. Longissimus dorsi beef steaks

Effects of 0.5% carbon monoxide in modified atmosphere packagings on selected quality attributes of M. Longissimus dorsi beef steaks

Comparison of shear force tenderness, drip and cooking loss, and ultimate muscle pH of the loin muscle among grass-fed steers of four major beef crosses slaughtered in Namibia

Changes in the Viscosity of Expressible Water in Meat during Heating: Description Based on the Denaturation Kinetics of Water-soluble Proteins

Contact Info

Product

Resources

About