Freezing/thawing as an accelerating process of wet- and dry-aged Nellore beef.

This study aimed to evaluate the use of freezing/thawing as a way of accelerating the aging processes of beef from Nellore animals. Non-frozen (NF) or freezing/thawing (FT) strip loins were aged (for 14 and 28 days) using two systems: bone-in dry-aging (DA); boneless wet-aging (WA). FT-treated samples had greater weight losses (P < 0.05) during aging than NF-treated samples, especially using the DA process. However, the weight loss of the FT 14-days DA beef samples was comparable to that of NF 28-days DA. FT beef had lower fragmentation index and shear force values (P < 0.05), as well as its maximum sensorial tenderness was achieved earlier (P < 0.05) than the NF counterpart. With 28 days of aging, DA beef showed higher (P < 0.05) tenderness and juiciness scores and lower lightness values than WA beef. The FT process decreased the reducing capacity of meat samples, generating more metmyoglobin and lower amounts of chroma than NF. The expected volatile profile of DA beef was achieved faster in FT-treated samples, but the freezing treatments did not compromise the microbial count for either aging system. Our findings indicate that accelerated DA by the FT process could improve the palatability of Nellore beef, allowing the desired tenderness and flavor profile to be achieved in a shorter time, without increasing costs with weight losses or adversely affecting physicochemical, chemical, and microbial characteristics.

S-nitrosothiols as nitrite alternatives: Effects on residual nitrite, lipid oxidation, volatile profile, and cured color of restructured cooked ham.

This study evaluated the use of the S-nitrosothiols, S-nitroso-N-acetylcysteine (NAC-SNO) and S-nitroso-N-acetylcysteine ethyl ester (NACET-SNO), at different concentrations (25-300 mg nitrite equivalent - NEq/kg) as sodium nitrite substitutes in restructured cooked hams. The pH value and instrumental cured color were not affected by the type or amount of curing agent used. Products with 25 and 50 mg/kg ingoing nitrite had lower thiobarbituric acid-reactive substance values than those with equimolar amounts of S-nitrosothiols. Products with >150 mg NEq/kg of S-nitrosothiols had residual nitrite similar to 50 mg/kg nitrite, and this resulted in the same volatile compound profile as nitrite added in equimolar amounts. A 300 mg NEq/kg of S-nitrosothiols was required to obtain a similar and minimally stable cured pink color perception as sliced samples with 50-150 mg/kg added nitrite. The results obtained reinforce the great potential of both alternative curing agents in the complete replacement of nitrite by equimolar amounts in restructured cooked products; however, differences in cured color stability should be considered.

Application of gamma radiation in the beef texture development during accelerated aging.

This study aimed to evaluate the effects of gamma radiation (3 kGy) on the quality of post-rigor beef (M. longissimus lumborum) aged for up to 21 days at different temperatures (1, 7, and 15°C). Irradiation reduced the mesophilic and lactic acid bacteria counts, which were higher in the non-irradiated samples aged at 7 and 15°C. The water retention capacity was lower in the irradiated beef, resulting in higher values of exudation and cooking losses. High aging temperatures increased the exudation loss and myofibrillar proteolysis (lower fragmentation index; FI) and reduced the total and insoluble collagen contents and the beef Warner-Bratzler square Shear Force (WBsSF). However, irradiated beef had higher FI and SF than non-irradiated ones, increasing the time required for the beef tenderizing. Gamma irradiation (3 kGy) can be used to ensure the microbiological safety during short storage at high temperatures (up to 15°C) in order to accelerate the process of beef tenderizing.

Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams.

This study aimed to evaluate the technological and sensory properties of restructured cooked hams prepared with natural curing agents (0.5% radish powder, HRP; 3% radish juice, HRJ; and 0.5% radish pulp powder, HRPP) and with 40 and 150 mg/kg sodium nitrite (HN40 and HN150, respectively). No difference was observed for pH, proximate composition, or cooking loss. Higher residual nitrite contents were observed in the HN150, followed by the radish derivatives hams and HN40. All radish derivatives hams had a similar hue (h) color to HN40, but the h values of HRJ also did not differ from the HN150 ones. The stability of the cured color was not affected. Consumers perceived a non-characteristic aroma and flavor in the radish derivatives hams, but the HRJ had the best acceptance scores. The HRJ appearance was similar to the HN150, and the other sensory attributes were like the HN40. The potential use of radish derivatives, especially radish juice, as natural curing agents was confirmed.

Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef.

This study evaluated the use of gamma irradiation (3, 6 and 9 kGy) in frozen vacuum-packed beef and subsequent thawing and aging for up to 14 days. The effects on tenderness, color, and oxidative properties were determined and compared to non-irradiated controls for frozen/thawed and chilled vacuum-packed beef. The combined irradiation and freezing/thawing processes increased total exudate loss and reduced the meat water-holding capacity, regardless of the dose used. Myofibrillar fragmentation was favored by the freezing/thawing processes and negatively affected by irradiation. Lower shear force values were observed in the non-irradiated frozen/thawed samples. Frozen samples irradiated at 9 kGy had a higher percentage of soluble collagen, lipid peroxidation, and a more reddish color tone. The meat reducing capacity and oxygen consumption were reduced by freezing and further by irradiation, which also included accumulation of metmyoglobin. It was concluded that irradiation of frozen meat and its subsequent thawing and aging does not confer any additional advantages for beef technological quality.

Combined effects of gamma irradiation and aging on tenderness and quality of beef from Nellore cattle.

Combined effects of gamma irradiation (0, 3, 6 and 9 kGy) and aging (1 and 14 days) on quality attributes of vacuum-packaged beef from Nellore cattle were evaluated. The meat water holding capacity was affected by irradiation, increasing (p < 0.05) purge and cooking loss regardless of the dose used. Irradiation negatively affected myofibrillar fragmentation, but samples irradiated at 9 kGy had (p < 0.05) higher soluble collagen and lower shear force values. The meat metmyoglobin reducing activity was reduced (p < 0.05) by the irradiation process, inducing the metmyoglobin accumulation with increasing dose applied. Samples irradiated at 9 kGy presented (p < 0.05) higher lipid oxidation and lower oxymyoglobin proportion and color redness and chroma values. It was concluded that irradiation at 9 kGy combined with aging can be used as an effective tool for improving the tenderness of Nellore beef, but resulted in a discoloration of the beef.

Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods.

To evaluate different methods for the determination of postmortem myofibrillar fragmentation, three protocols were compared: fragmentation index method (FI) after drying the filtrate residue at room temperature for 10 min (FIroom) or at 105 °C for 12 h (FIoven); and myofibrillar fragmentation index (MFI) by the absorbance method. Beef Longissimus thoracis steaks (n = 34) were randomized into two treatments (frozen/thawed and unfrozen) and aged for 0, 7, 14 or 21 days. An interaction (P < 0.05) between method and treatment, method and aging and treatment and aging was found. FIroom was the best to detect a difference in fragmentation at all aging days. In addition, FIroom and FIoven both detected the tenderization process that occurs by freezing while the MFI method did not, yet all three methods were similarly related to tenderness as measured by shear force. It is suggested that FIroom is the most effective method (time, cost) to indicate myofibrillar fragmentation, under the conditions imposed herein.

Retail display of beef steaks coated with monolayer and bilayer chitosan-gelatin composites.

The effects of edible monolayer and bilayer chitosan-gelatin coatings on the weight loss, lipid oxidation, color preservation (display-life), and shelf-life of beef steaks during 10 days of retail display (at 4 °C; 12 h light/day) were evaluated. The edible coatings had a homogeneous crack-free surface, with the bilayer films being two times thicker than the monolayer coatings. During storage, the control samples had higher pH values and more weight loss (P < .05) than the coated ones. The coatings effectively retarded (P < .05) lipid oxidation and microbial growth (psychrotrophic bacteria, molds, and yeast), extending the shelf-life from 6 to 10 days. The coatings also significantly prevented metmyoglobin accumulation on the beef surface, as reflected in the maintenance of the CIE color indices and sensorial redness perception throughout storage. These effects were similar for both the monolayer and bilayer films, suggesting that chitosan-gelatin coatings could improve the shelf-life and display-life of beef during retail storage.

The effects of sodium chloride and PSE meat on restructured cured-smoked pork loin quality: A response surface methodology study.

The effects of the PSE meat proportion (0 to 100%) and sodium chloride contents (0 to 2%) on technological and saltiness of restructured cured-smoked pork loins were investigated by using response surface methodology (RSM). Lipid oxidation, pH values and reheating loss of the products were most affected by the proportion of PSE meat, while the salt concentration mainly affected the water activity, expressible moisture values, hardness, chewiness and sliceability of the products. Perception of the salt flavor increased with the addition of salt and proportion of PSE meat in the elaborated products, where the addition of 0.5% salt was considered as ideal by consumers. It was concluded that an amount close to 0.8% salt is required for satisfactory maintenance of the technological characteristics of the restructured cured-smoked pork loins, especially when PSE meat is used in the formulation.

Restructured low-fat cooked ham containing liquid whey fortified with lactulose.

BACKGROUND: Current health concerns have driven consumers to request products with nutritional and physiological advantages, which can be achieved by using prebiotic ingredients. Lactulose is a prebiotic with excellent functional properties and can be easily incorporated into meat products through the addition of liquid whey. This study investigated the technological and sensorial quality of restructured cooked ham elaborated without liquid whey added (control) and with liquid whey containing different contents (0, 30, 60 and 100 g kg-1 ) of lactulose. RESULTS: Liquid whey did not change any technological or sensorial characteristics of the product, but the general acceptability decreased due to addition of lactulose. Samples with higher lactulose concentrations had lower moisture content, pH and refreezing loss and increased carbohydrate content. Control and whey added samples had higher lightness and lower intense color than samples with lactulose. Liquid whey additions with higher lactulose content increased hardness and chewiness of the samples. CONCLUSION: Restructured cooked hams formulated with liquid whey and 30 g kg-1 of lactulose had minimal effects on the technological properties and sensory characteristics and, due to the possible benefits conferred by the prebiotic, is a potential alternative to provide meat products with prebiotic activity. © 2017 Society of Chemical Industry.

Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages.

OBJECTIVE: This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). METHODS: Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella's was also evaluated by acceptance test and check-all-that-applies (CATA) analysis. RESULTS: The MDPM addition increased (p<0.05) fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05) higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher a*, C*, and lower h°) and darker (lower L*) than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05) sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. CONCLUSION: Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.

Combined effects of gamma radiation doses and sodium nitrite content on the lipid oxidation and color of mortadella.

The effects of different doses of gamma radiation (0-20kGy) on the color and lipid oxidation of mortadella prepared with increasing nitrite levels (0-300ppm) were evaluated using a central composite rotatable design. Higher radiation doses increased the redox potential, promoted the lipid oxidation and elevating the hue color of the mortadellas. Nevertheless, higher addition of sodium nitrite elevated the residual nitrite content, reduced the lipid oxidation and promoted the increase of redness and the reduce of hue color of the mortadellas, regardless of the radiation dose applied. Nitrite addition had a greater effect than irradiation on the quality parameters evaluated, and even at low levels (∼75ppm), its use decreased the deleterious effects of irradiation at doses as high as 20kGy.

Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle.

The objective of this study was to evaluate the effect of freezing prior to wet aging on the color of Nellore and Aberdeen Angus cattle meat. Samples of the Longissimus thoracis muscle were subjected to two treatments: conventional aging (0, 7, 14 and 21days); and freezing (-20°C for 40days) followed by thawing and aging. Freezing promoted (P<0.05) formation of metmyoglobin during aging, especially in Nellore beef. Frozen meats showed (P<0.05) lower lightness (L*) values and higher redness (a*), chroma (C*) and hue angle (h*) values at the first day of storage, deteriorating quickly with aging time. The color of the Nellore meat was less (P<0.05) stable to freezing, being lighter, yellower and less red than Angus meat. The results suggest that color stability in vacuum-packed beef is reduced by freezing prior to aging and that reduction depends on the animal breed.

Comparison of different criteria used to categorize technological quality of pork / Comparação de diferentes critérios utilizados para classificar a qualidade tecnológica da carne suína

ABSTRACT: Pork may be classified into quality categories according to its color, texture and exudation, though no international consensus criterion has been reached yet. Thus, the aim of the present paper was to examine the relation between important meat quality traits, evaluating pork quality classification of a same data by different criteria proposed in the literature. In 60 pork loins (Longissimus thoracis muscle), initial pH (pH45min) and R-value were evaluated after 45min post mortem between the 9th and 10th ribs, and ultimate pH (pH24h), objective color and water-holding capacity were evaluated 24h post mortem in two 2.54cm thick steaks cut between the 9th and 11th ribs to be classified into PSE (pale, soft and exudative), RSE (reddish-pink, soft and exudative), RFN (reddish-pink, firm and non-exudative) or DFD (dark, firm and dry) quality. Frequency distributions of quality categories differed (P<0.001) among criteria, which resulted in large variations: 3 to 68% PSE; 0 to 73% RSE; 5 to 68% RFN; 0 to 22% DFD; and 0 to 33% unclassified samples. A same sample may be classified into different quality categories according to the criterion utilized, which results in large variations in frequency distributions and also in quality attributes. Therefore, the classification of pork quality depends on the adopted criterion, which indicated the need for international standardization, so that pork quality can be determined efficiently and effectively.

RESUMO: A carne suína pode ser classificada em categorias de qualidade de acordo com sua cor, textura e exsudação, embora ainda não exista um critério internacional consensual. Desse modo, o objetivo do presente artigo foi verificar a relação entre importantes características de qualidade de carne, avaliando a classificação da qualidade da carne suína de um mesmo banco de dados por diferentes critérios propostos na literatura. Em 60 lombos (músculo Longissimus thoracis), pH inicial (pH45min) e Valor R, foram avaliados 45 minutos post mortem entre a 9a e a 10a costelas, e pH final (pH24h), cor objetiva e capacidade de retenção de água foram avaliados 24 horas post mortem, em dois bifes, com 2,54cm de espessura, cortados, entre a 9a e a 11a costelas, para serem classificados como PSE (pálida, flácida e exsudativa), RSE (vermelho-rosada, flácida e exsudativa), RFN (vermelho-rosada, firme e não-exsudativa) ou DFD (escura, firme e seca). As distribuições de frequência das categorias de qualidade diferiram (P<0,001) entre os critérios, resultando em grandes variações: 3 a 68% PSE; 0 a 73% RSE; 5 a 68% RFN; 0 a 22% DFD; e 0 a 33% de amostras não classificadas. Uma mesma amostra pode ser classificada em diferentes categorias de qualidade, de acordo com o critério utilizado, o que resulta em grandes variações nas distribuições de frequência e também nos atributos de qualidade. Portanto, a classificação da qualidade da carne suína é dependente do critério adotado, evidenciando a necessidade de uma padronização internacional para a identificação eficiente e eficaz da qualidade da carne suína.

Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattle.

The objective of this study was to determine the effects of freezing prior to aging on the meat tenderness of young Nellore and Aberdeen Angus bulls. Samples of the longissimus thoracis muscle were submitted to two treatments: conventional aging and freezing (-20°C for 40 days) followed by thawing and aging periods. The meats were evaluated after 0, 7, 14 and 21 aging days (1°C). Freezing increased (P<0.05) purge, cooking loss and total exudate loss throughout aging. Nellore meats had greater total exudate loss and shorter sarcomere lengths (P<0.05). Freezing increased proteolysis during aging in the meats of both breeds, but reduced shear force was found (P<0.05) only in Aberdeen Angus meats and only at time zero. These results suggest that the meat tenderizing process by freezing prior to aging may contribute to meat tenderness in the first weeks of aging, but it is dependent on the animal breed.

Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display.

Chitosan gelatin-based coating films were applied to beef steaks, and their effects on color preservation and lipid oxidation during retail display were evaluated. Response surface methodology was used to model and describe the effects of different biopolymer concentrations (0 to 6% gelatin; 0.5 to 1.5% chitosan; and 0 to 12% glycerol based on dry gelatin+chitosan weight) in the coating film for optimizing the best combination for meat application. Film application reduced weight loss and lipid oxidation of the steaks after 5 days of storage, and films with higher gelatin concentrations were more effective. The percentage levels of different myoglobin-redox forms were not affected by coating, but myoglobin oxidation during retail display was reduced and the percentage of deoxymyoglobin increased with the gelatin content of the film. Steak color stability during retail display was promoted by film application; the steaks exhibited a darker, more intensely red color when coated in blends with higher gelatin and chitosan contents. Blends containing between 3% and 6% gelatin, between 0.5% and 1.0% chitosan and 6% glycerol exhibited the best results and provide a promising alternative to the preservation of beef in retail display.

Bebida eletrolítica a base de permeado da ultrafiltração de leite: avaliação física, química e microbiológica durante o armazenamento / Milk ultrafiltration permeate-based electrolyte drink: physical, chemical and microbiological assessment during storage

Este trabalho teve como objetivo a elaboração de uma bebida eletrolítica a base de permeado da ultrafiltração de leite e avaliação de suas características físicas, químicas e microbiológicas, durante o período de armazenamento por 30 dias, nas temperaturas de 7°C e 25°C. A bebida apresentou-se clara, com coloração amarelo-esverdeada, osmolalidade de 311,6mOsmol.L-1 e carboidratos totais de 6,48% m/v. Não foram observadas alterações significativas de pH, acidez titulável e sólidos solúveis durante o tempo e temperatura de armazenamento (P>0,05). A osmolalidade e o teor de açúcares totais foram afetados pelo tempo (P<0,05), enquanto que o aumento de açúcares redutores foi afetado pelo tempo e pela temperatura de armazenamento (P<0,05). Observou-se correlação positiva (P<0,05) entre o teor de açúcares redutores e totais com a osmolalidade,porém a bebida manteve-se dentro da faixa de osmolalidade(entre 290mOsm L-1 e 330mOsm L-1). As coordenadas L*, a*, b* e C* foram afetadas somente pelo tempo de armazenamento (P<0,05). No estudo de vida útil, a bebida mostrou-se estável microbiologicamente. Assim, o permeado pode ser aproveitado como coproduto industrial na elaboração de bebidas eletrolíticas, em vista dos critérios de osmolalidade, além de conter minerais naturais.

This study aimed to prepare a electrolyte drink based on permeate of milk ultrafiltration with evaluation of its physical, chemical, and microbiological properties during 30 days of storage at 7°C and 25°C. The drink became clear, with greenish-yellow color, osmolality of 311,6mOsmol L-1and total carbohydrates of 6.48 % m/v. There were no significant changes in pH, titratable acidity, and soluble solids during storage time and temperature (P>0.05). The osmolality and total sugars were affected by time (P<0.05), whereas the increase in reducing sugars was affected by storage temperature and time (P<0.05). Positive correlation (P<0.05) between total reducing sugars and osmolality was observed, but the drink was within the osmolality range for isotonic drinks (290mOsm L-1 and 330mOsm L-1). L*, a*, b*, and C* coordinates were affected only by the storage time (P<0.05). In the study of shelf life, the drink showed to be microbiologically stable. The permeate can be used as industrial residue in the preparation of electrolyte drinks in view of osmolality criteria, besides containing natural minerals.

Application of a check-all-that-apply question for evaluating and characterizing meat products.

Four different mortadella samples were technologically characterized by physical/chemical and instrumental analyses and were sensorially characterized by acceptance testing and check-all-that-apply (CATA) questions. Samples were divided into three groups by using a principle component analysis (PCA) of the technological characteristics and by using an internal preference map (IPM) of the sensory attributes from the acceptance test. CATA divided these samples into four different external preference map (EPM) groups because each sample was associated with different sensory attributes. The PCA indicated that there was a relationship between the instrumental color and texture analyses and the CATA attributes, whereby identifying the terms that positively or negatively contributed to sample acceptance. The CATA questions effectively discriminated between the meat products regarding their sensory characteristics. In addition, these attributes were linked to chemical and instrumental quality parameters. Thus, the CATA questions are a potential tool for evaluating and developing novel products.

Radiação gama e tempo de armazenamento sobre a oxidação lipídica, cor objetiva, pigmentos heme e nitrito residual de mortadelas elaboradas com diferentes níveis de nitrito / Gamma radiation and storage time on lipidic oxidation, color, heme pigments and residual nitrite of bologna-type sausages formulated with different nitrite additions

Este trabalho teve como objetivo avaliar os efeitos da aplicação de diferentes doses de irradiação (0, 7,5 e 15kGy) e níveis de nitrito (0, 75 e 150ppm) sobre o índice de TBARS, cor objetiva, concentração residual de nitrito e de pigmentos heme totais (PHT) e nitrosos (PHN) em mortadelas armazenadas sob refrigeração (4°C) por 69 dias. A irradiação aumentou (P<0,05) os valores de TBARS e reduziu (P<0,05) os níveis de nitrito residual no primeiro mês de estocagem, mas pouco afetou os níveis de PHN das amostras. A cor dos produtos formulados com 150ppm de nitrito não foi afetada (P>0,05) pela irradiação. Pôde-se concluir que altas doses de irradiação podem ser aplicadas em mortadelas com mais de 75ppm de nitrito, sem que haja grandes alterações na cor e nas características químicas dos produtos.

The present study was undertaken to evaluate the irradiation doses (0, 7,5 and 15kGy) and nitrite levels (0, 7,5 and 15kGy) effects on the TBARS index, objective color (CIELAB), residual nitrite content and total and nitrous heme pigments in bologna-type sausage during storage (4°C) for 69 days. Irradiation increased (P<0.05) TBARs values and decreased (P<0.05) residual nitrite content in the first month of storage, but had little effects on nitrous heme pigments content. The color of products with 150ppm nitrite added was not affected (P>0.05) by irradiation. Results indicated that high doses of gamma radiation can be applied in bologna-type sausages with 75ppm nitrite added without major changes in color and chemical characteristics.

Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages.

The effects of mechanically deboned poultry meat (MDPM) and levels of collagen fibers on comminuted, cooked sausage quality characteristics were investigated using the central composite rotatable design of response surface methodology (RSM). Use of collagen fiber as an additive affected the sausage characteristics, but the effect depended on the amount of the MDPM used. While MDPM additions resulted in higher cooking loss and darker and redder frankfurters, the addition of collagen fibers improved cooking yields and contributed to the lightness of the final product. Higher collagen fiber content was also accompanied by a significant increase in frankfurter hardness regardless of the MDPM content. Use of collagen fibers countered the negative effects of MDPM on sausage quality attributes, especially on cooking yields and final product color.