Variation in the form of iron in beef and lamb meat and losses of iron during cooking and storage

Purchas, R. W.; Simcock, David C.; Knight, Terry; Wilkinson, B. H. P.

doi:10.1046/j.1365-2621.2003.00732.x

Cited by 66 publications

(26 citation statements)

References 26 publications

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“…An increase in the nonheme iron with HPP may be due to the opening of the myoglobin porphyrin ring with pressure. Purchas et al (2003) reported an increase in non-heme iron after cooking.…”

Section: Effect Of High Pressure On Color Characteristics Of Raw Chevmentioning

confidence: 99%

Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)

Reddy

Jayathilakan

Chauhan

et al. 2015

Food Bioprocess Technol

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The quality parameters of chevon pertaining to physico-chemical and microbiological characteristics due to high-pressure processing (HPP) have been studied. Prepacked meat pieces were subjected to HPP at selected pressures of 300 and 600 MPa for 5 and 10 min at 28±2°C. Changes in pH, texture, water activity, color, myoglobin, oxymyoglobin, metmyoglobin, microbial profile, and lipid peroxidative parameters in terms of non-heme iron and thiobarbituric acid reactive substance (TBARS) values after HPP and refrigerated storage (4±1°C) were examined for a period of 30 days. No statistically significant change was observed in the pH initially, but during 5-15 days of storage, treated samples recorded an increase in pH compared to control. Textural characteristics in terms of hardness and springiness revealed a significant (p<0.05) increase due to HPP and subsequent reduction during storage. Significant increase (p<0.05) in hunter color values of L* and b* and significant (p<0.05) decrease in a* were observed with increase in pressure treatments during storage. The percentage of oxymyoglobin has shown significant (p<0.05) reduction of 16 % with respect to control at 300 MPa. HPP at 600 MPa also produced significant (p<0.05) reduction of 40 and 24 % in oxymyoglobin compared to control and 300-MPa treated samples, respectively. HPP at 300 and 600 MPa significantly increased (p<0.05) the non-heme iron and TBARS values initially and during refrigerated storage. These two chemical markers exhibited a correlation coefficient of r 2 =0.95. Microbial profile revealed better shelf life in terms of safety and quality characteristics due to HPP. Even though changes in physico-chemical parameters were observed in 300-MPa chevon samples, it was significantly (p<0.05) lower than that of 600-MPa samples and produced a shelf life of 25 days at refrigerated storage. Studies revealed the potential of applying HPP for the development of readyto-eat meat products by optimizing threshold pressure coupled with identification of proper additives which can suppress the undesirable chemical changes.

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“…An increase in the nonheme iron with HPP may be due to the opening of the myoglobin porphyrin ring with pressure. Purchas et al (2003) reported an increase in non-heme iron after cooking.…”

Section: Effect Of High Pressure On Color Characteristics Of Raw Chevmentioning

confidence: 99%

Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)

Reddy

Jayathilakan

Chauhan

et al. 2015

Food Bioprocess Technol

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“…Each dot represents a mean value and horizontal lines are median values. References: (Clark et al, 1997;Lombardi-Boccia et al, 2002;Purchas et al, 2003;Williamson et al, 2005;Ventanas et al, 2006;Dannenberger et al, 2007;L opez-Alonso et al, 2007;Gerber et al, 2009;Greenfield et al, 2009;Rooke et al, 2010;Sch€ onfeldt and Hall, 2011;Tomovic et al, 2011;LopezAlonso et al, 2012 andPretorius et al, 2013). and pork) for the increase in CRC risk.…”

Section: The White Meat Controversymentioning

confidence: 99%

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

Demeyer

Mertens

Smet

et al. 2015

Critical Reviews in Food Science and Nutrition

165

103

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Colorectal cancer (CRC) is the third most commonly diagnosed cancer in the world. The vast majority of CRC cases have been linked to environmental causes rather than to heritable genetic changes. Over the last decades, epidemiological evidence linking the consumption of red and, more convincingly, of processed red meat to CRC has accumulated. In parallel, hypotheses on carcinogenic mechanisms underlying an association between CRC and the intake of red and processed red meat have been proposed and investigated in biological studies. The hypotheses that have received most attention until now include (1) the presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines, two groups of compounds recognized as carcinogenic, (2) the enhancing effect of (nitrosyl)heme on the formation of carcinogenic N-nitroso compounds and lipid peroxidation. However, none of these hypotheses completely explains the link between red and processed red meat intake and the CRC risk. Consequently, scientists have proposed additional mechanisms or refined their hypotheses. This review first briefly summarizes the development of CRC followed by an indepth overview and critical discussion of the different potential carcinogenic mechanisms underlying the increased CRC risk associated with the consumption of red and processed red meat.

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“…Our results are in agreement with those of Benjakul and Bauer (2001), and Gomez-Basauri and Regenstein (1992a, b) who reported that the decrease in haem iron was inversely related to haem iron content. Purchas et al (2003) reported that the drip from meat released during storage contained significant quantities of iron and particularly soluble haem iron.…”

Section: Haem Iron Contentmentioning

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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Variation in the form of iron in beef and lamb meat and losses of iron during cooking and storage

Cited by 66 publications

References 26 publications

Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)

Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

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

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