The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers

Botineștean, Cristina; Keenan, Derek F.; Kerry, Joe P.; Hamill, Ruth M.

doi:10.1016/j.lwt.2016.07.026

Cited by 99 publications

(72 citation statements)

References 26 publications

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“…Taken together, the WBSF and TPA springiness values suggest that treatment with papain and papain/bromelain could be considered as promising options for developing softer meat products. Optimization of various tenderizing treatments has potential to enhance the appeal of less tender cuts to older consumers and broaden the prospects for those with mastication impairment (Botinestean et al, ; Takei et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Rios, Gartzia, and Garcia () stated that older consumers do not identify with products currently available on the market, and the package labels neither address their needs nor coincide with the perception they have about their own health. There is thus a need for the meat industry to more fully consider the older demographic and to develop specific products to meet the wide variety of needs in this cohort (Botinestean, Keenan, Kerry, & Hamill, ; Goldman, McKay, Mojet, & Kremer, ). As stated by Chen (), one of the most important aspect of the quality of life and the wellbeing of older consumers is having access to enjoyable and safe food.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Possibilities for developing texture‐modified beef steaks suitable for older consumers using fruit‐derived proteolytic enzymes

Botineștean

Gómez

Nian

et al. 2017

Journal of Texture Studies

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Meat processors have a role to play in enhancing the availability of appropriate foodstuffs for older people, through developing targeted products that will meet the specialized nutritional and chemosensory needs of this cohort. Meat intakes in the older population are commonly reduced because the relatively tough texture of meat can impair mastication. In this study, beef steaks tenderized with papain and papain: bromelain (50:50) were demonstrated to produce more tender meat products, with a lower cook loss compared with tenderization with bromelain alone, which has relevance to the development of texture-optimized meat products that appeal to older adults with difficulty in mastication. This information could help meat processors to develop strategies for optimization of texture-modified beef products within their own businesses.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Possibilities for developing texture‐modified beef steaks suitable for older consumers using fruit‐derived proteolytic enzymes

Botineștean

Gómez

Nian

et al. 2017

Journal of Texture Studies

Self Cite

View full text Add to dashboard Cite

show abstract

“…Pexara, Ambrosiadis, Georgakis, Genigeorgis, and Batzios () reported that the LAB count of VP döner kebabs produced from pork meat was determined as 3.06 log cfu/g after 8 month storage at 4 °C while its initial load was below 2 log cfu/g. On the other hand, studies on SV process concluded that LAB count of meat based samples could be decreased by the sous vide technique (Botinestean et al, ; Díaz et al, ; Gonzalez‐Fandos, Garcia‐Linares, Villaniro‐Rodriguez, Garciá‐Arias, & Garcia‐Fernández, ; Vaudagna et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…A study on SV concluded that TPAB load of meat (M. semitendinosus) was inactivated with the application of heat at 60 C for 120 min by sous vide technique (Botinestean, Keenan, Kerry, & Hamill, 2016). Vaudagna et al (2002) reported that TPAB count of SV applied (55 C 390 min and 65 C 90 min) meat (M. semitendinosus) was 2.6 log cfu/g after the storage at 1 C for 55 day.…”

Section: Total Psychrophilic Aerobic Bacteriamentioning

confidence: 99%

An assessment of the microbial quality of “döner kebab” during cold storage: Effects of different packaging methods and microwave heating before consumption

Haskaraca

Kolsarıcı

2018

Journal of Food Safety

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In the current study, döner kebabs packed with different packaging methods (air packaging [AP], modified atmosphere packaging [MAP], vacuum packaging [VP] and sous vide packaging [SVP]) were evaluated for their microbial quality during storage at 4 °C. In addition, the effect of microwave heating before consumption on the microbial quality of döner kebabs was also investigated. Total mesophilic aerobic bacteria and total psycrophilic aerobic bacteria counts of döner kebabs increased during storage and reached to 6.48, 8.27, 8.15, 3.96 and 5.58, 8.53, 8.63, <1.00 log cfu/g in AP (9th day), MAP (29th day), VP (29th day) and SVP (99th day) groups, respectively. Although coliform, Escherichia coli and Staphylococcus aureus counts of döner kebabs were below 3 MPN/g, 3 MPN/g, 2 log cfu/g in all groups, respectively; no Clostridium perfringens and Listeria monocytogenes was detected in any of the groups during storage. Microwave heating was found effective on reducing the microbial load of döner kebabs. It was concluded that without any additional preservation techniques, the SVP prolonged the shelf life of döner kebabs more than 20, 6, and 5 times comparing to AP, MAP, and VP groups, respectively. Practical applications Döner kebab is a meat product which is very convenient for microbial growth due to its nutritional and chemical composition. Döner kebab that cannot be sold immediately after production causes high economic losses since the shelf life of döner kebab is very short after cooking. Therefore, it requires additional preservation techniques in order to prevent the economic losses after cooking and to have the opportunity of secure serving of it where döner kebab oven is not present. In the current study, sous vide (SV) applied döner kebabs protected their microbiological quality at least 100 days at 4 °C without any additional preservation techniques and application of SV after cooking provided döner kebabs with a longer shelf life comparing to air packaging, modified atmosphere packaging and vacuum packaging methods. Besides, microwave heating was applied to döner kebabs in order to simulate the conditions of consumption. Microwave heating before consumption significantly reduced the microbial load of döner kebabs.

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“…More importantly, sous vide could improve texture and nutritional properties of meat products. For example, sous vide could enhance the springiness, chewiness and retain moisture of cooked beef steaks compared to controls (Botinestean, Keenan, & Kerry, 2016).…”

Section: Introductionmentioning

confidence: 99%

Effect of different cooking methods on sensory quality assessment and in vitro digestibility of sturgeon steak

Feng

Jiang

Xiao

et al. 2020

Food Science & Nutrition

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Sous vide can keep the nutritional properties and improve taste of food compared with other conventional methods. In addition, this method may reduce the risk of recontamination after cooking and during storage. The purpose of this paper was to study the effects of four cooking methods (steaming, microwaving, baking, and frying) on the sensory and digestibility on sturgeon steak pretreated by sous vide during the cold storage (0–25 days). The results showed that the digestibility of steaming and microwaving groups (range from 80.34% to 90.12%) significantly higher than that of the other treatment groups (p < .05); however, the overall acceptability of the two groups was lower. What more, the frying group has the highest acceptability and the lowest digestibility (range from 65.12% to 70.89%). The springiness (4.12–6.56 mm) and chewiness (1.75–3.12 mm) of the frying group were significantly higher than those of the other treatment groups, which was consistent with the results of scanning electron microscopy (SEM) that frying treatment group has a denser structure and smaller pores. With the prolonged refrigeration time, especially between 15 and 25 days, the volatile flavor components (nitrogen oxide, methane, and alcohol) and stagnant water (T21) were significantly decreased. Principal component analysis showed that the moisture content was the main factor affecting the overall acceptability and best consumption time of the sturgeon was within 15 days. Simulating the effects of home cooking conditions and refrigeration storage time on the quality of sturgeon steak provided a reference for consumers using similar products.

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The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers

Cited by 99 publications

References 26 publications

Possibilities for developing texture‐modified beef steaks suitable for older consumers using fruit‐derived proteolytic enzymes

Possibilities for developing texture‐modified beef steaks suitable for older consumers using fruit‐derived proteolytic enzymes

An assessment of the microbial quality of “döner kebab” during cold storage: Effects of different packaging methods and microwave heating before consumption

Effect of different cooking methods on sensory quality assessment and in vitro digestibility of sturgeon steak

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