The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties

Bekhit, Alaa El‐Din A.; Geesink, G.H.; Ilian, M. A.; Morton, James D.; Bickerstaffe, R.

doi:10.1016/s0308-8146(02)00410-7

Cited by 124 publications

(90 citation statements)

References 55 publications

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“…These results are also in agreement with several researchers who reported that natural antioxidants have an effect on stabilizing coloration of meat and meat products, such as beef patties, mortadella, cooked chicken breast meat, and cooked turkey (BEKHIT et al, 2003;GHIRETTI et al, 1997;JO et al, 2006;YU et al, 2002).…”

Section: Resultssupporting

confidence: 92%

Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

Pereira¹,

Vidal²,

Teixeira³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Resultssupporting

confidence: 92%

Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

Pereira¹,

Vidal²,

Teixeira³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…However, the demand for natural antioxidants has recently increased because of the toxicity and carcinogenicity of synthetic antioxidants ( Juntachote et al 2006). In addition, synthetic antioxidants have limited applications because of their low water solubility (Bekhit et al 2003). BHA, hovewer, has a high solubility in animal fats (Allen & Hamilton 1994;Coppen 1994).…”

mentioning

confidence: 99%

The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage

Ozgul¹,

Sarıçoban²

2010

Czech J. Food Sci.

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Ozer O., Sariçoban C. (2010): The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage. Czech J. Food Sci., 28: 150-160.In this study, the effects were evaluated of butylated hydroxyanisole (BHA), ascorbic acid (AA) and α-tocopherol (TO) on the stability of raw mechanically deboned chicken patties stored at -20°C for 6 months. pH, thiobarbituric acid reactive substance (TBARS), haem iron (mg/kg), metmyoglobin formation (%) and colour (L*, a*, b*, C* and h values) of patties were measured for 0, 2, 4, and 6 months of storage time. pH values were found to be the highest in the initial storage period. TBARS values were observed to range between 0.33 and 2.40 mg malondialdehyde/kg of sample and the L*, a*, and b* values of the patty samples during the storage period were found to range between 38.14 and 49.52, 9.01 and 20.87, and 7.28 and 14.62, respectively. The haem iron and metmyoglobin contents were found to range between 8.39 and 10.87 mg/kg and 19.26% and 45.91%, respectively. As a result, it is suggested that L-ascorbic acid and α-tocopherol can be added into chicken patty samples in view of the storage quality parameters mentioned above.

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“…However, this finding may be related to a greater intrinsic stability of the pigment redox in this meat (Bekhit, Geesink, Ilian, Morton, & Bickerstaffe, 2003;Mancini, Hunt, Kim, & Lawrence, 2004), particularly a higher level of antioxidant components (Tang, Faustman, Lee, & Hoagland, 2003), such as creatine, anserine and Q10 concentrations (Roseiro et al, 2014). Yet, the greater oxidative potential prevailing in the Gm muscle, which would decrease lactate production while increasing pyruvate oxidation within mitochondria, and the time necessary to muscle exhaustion (Vestergaard, Oksberg, & Henckel, 2000), may result here in less protein denaturation during rigor onset with the consequent impact on light incidence scattering (Bruce, Stark, & Beilken, 2004).…”

Section: Color and Bloomingmentioning

confidence: 95%

Quality Traits of Longissimus thoracis and lumborum and Gluteus medium Muscles from Cull Dairy Holstein-Friesian Cows

Santos

Moniz²,

Roseiro

et al. 2015

JFR

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Longissimus thoracis and lumborum (LTL) and Gluteus medius (Gm) muscles of culled dairy cows, differing in production status (Ps) at slaughter and carcass weight were assessed for intramuscular fat and myoglobin, color, shear force (SF) and sensorial characteristics, after being aged for 2, 7, 14, 28 and 42 days. Meat from dried-off cows was lighter, redder and had higher yellowness and chroma (P < 0.05) than lactating cows. Meat of finished fed cows improved in color in relation to counterparts directly slaughtered, but not significantly. Color parameters increased with aging time and the mean values of LTL and Gm significantly differed mostly among lactating cows. SF of meat was affected by aging time, muscle type, Ps and by their respective interactions (P < 0.001), with a greater impact in LTL muscle. Meat from LTL muscle of dried-off cows had lower SF (47.30 N) than that of lactating cows (65.61 N) (P < 0.05), but such differences were not significant for Gm muscle. Meat tenderness of finished fed cows was higher than counterparts not finished (P > 0.05). Main effects and the results from their interactions were significant for all sensorial attributes (P < 0.001).

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The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties

Cited by 124 publications

References 55 publications

Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage

Quality Traits of Longissimus thoracis and lumborum and Gluteus medium Muscles from Cull Dairy Holstein-Friesian Cows

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