Thermal imaging during infrared final cooking of semi-processed cylindrical meat product

Kor, Gamze; İçıer, Fılız

doi:10.1016/j.infrared.2016.11.002

Cited by 14 publications

(8 citation statements)

References 30 publications

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“…Most food components absorb this kind of radiation, thus the technique is characterized by several features including uniform heating, short heating time, and energy-saving, just to mention a few [13,19,72]. Nevertheless, the weak penetration of infrared light limits its wider application as a heat processing method; therefore up to date, infrared heating has been used for materials of thin layer or as a supplementary heating source for muscle foods that have been already heated using ohmic heating or other heat processing techniques [19,59,73,74].…”

Section: Of 38mentioning

confidence: 99%

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

et al. 2020

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Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.

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Section: Of 38mentioning

confidence: 99%

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

et al. 2020

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“…Therefore, the infrared heating has been most commonly used as surface pasteurisation or to heat thin products. Another possible opportunity to improve the performance of this method includes its use as an auxiliary heating method or in combination with other heating treatments (Kendirci et al 2014;Kor and Icier 2016;Yildiz Turp et al 2016).…”

Section: Infrared Heatingmentioning

confidence: 99%

Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade

Hassoun

Aït‐Kaddour

Sahar

et al. 2020

Food Bioprocess Technol

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Thermal treatments are often applied during processing or preparation of muscle foods aiming to both improve the palatability and organoleptic properties and to ensure the safety of the treated food. However, the application of inappropriate or severe thermal treatments can lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as meat and meat products. The impact of traditional and new heat processing technologies (e.g. microwaving, ohmic, and radio frequency heating) on meat quality has been widely assessed by a wide range of conventional methods, such as sensory, microbiological, and physicochemical methods. Due to the destructive nature and the time required to perform these assessments, alternative online methods are highly needed in order to achieve continuous monitoring through online applications. In this review paper, both traditional and new heat processing methods and their impact on the quality of meat will be first briefly presented. The methods and techniques that have been applied to monitor changes induced by application of thermal treatments will be then discussed. The main focus will be put on the application of spectroscopic techniques, as rapid and non-destructive methods compared to most conventional techniques. Finally, future trends and possible applications and research directions will be suggested.

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“…Зокрема пропонується згодовувати спеціальні раціони тваринам, які дозволять наситити м'язові волокна антиоксидантами (Cardenia et al, 2011;Arowolo et al, 2020). Успі-шно вивчається активність перекисного окиснення ліпідів залежно від способу приготування м'яса та м'ясних продуктів (Kor & Icier, 2016). Однак даних щодо вмісту продуктів перекисного окиснення ліпідів у м'ясі свиней залежно від їхнього походження є обмаль.…”

Section: вступunclassified

Content of lipid peroxidation products in pig meat at industrial and domestic slaughter

2020

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The nutritional value of meat, its organoleptic characteristics and therefore the shelf life depend on the content of lipid peroxidation products in it. Intermediates of peroxidation can have a toxic effect on the human body and are one of the main factors of non-microbial degradation of meat and various products. Based on this, the aim of this work was to study the content of lipid peroxidation products in pig meat of different origins. Furthermore, the aim was to establish the level of primary and secondary products of lipid peroxidation in meat, selected from different parts of the carcass. Meat samples were taken immediately after the pigs were slaughtered. A total of 3 meat samples were taken from 10 pig carcasses. One sample of meat was taken from each of the carcasses from the cervical, dorsal and femoral parts. The first 5 pigs were kept in industrial conditions and were slaughtered within the industrial slaughterhouse, and the second 5 were kept and slaughtered in personal farms. The results of the research showed that the highest level of primary and secondary products of lipid peroxidation is registered in the meat obtained from the dorsal part of pork carcass, which is primarily due to its fat-acid composition. In meat selected from the cervical and femoral parts, the level of the studied indicators is probably lower. During storage, lipid peroxidation activity increases from the first to the fourth day and decreases slightly until the seventh. The increase in the level of all studied indicators on the fourth day of meat storage is due to the fact that natural components contained in muscle tissue, such as ferrum, myoglobin, hydrogen peroxide and ascorbic acid can cause lipid oxidation, acting as catalysts or promoting the formation of reactive oxygen species. In the case of domestic keeping and slaughter, pig meat was found to have significantly higher concentrations of diene conjugates, lipid hydroperoxides and TBA-active products compared to industrial. The main prerequisite for this is an unbalanced diet, especially in terms of the content of substances that have antioxidant properties.

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Thermal imaging during infrared final cooking of semi-processed cylindrical meat product

Cited by 14 publications

References 30 publications

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade

Content of lipid peroxidation products in pig meat at industrial and domestic slaughter

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