Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white.

Changes in chemical composition, physical property and microstructure of pidan white treated with 4.5 % NaOH or 5.5 % KOH were monitored during pickling up to 4 weeks, and followed by aging for another 2 weeks.

Quality preservation of reduced sodium pork patties: effects of antioxidants on colour and lipid stability.

Background: The purpose of this study was to explore the effect of lipid oxidation and colour change of precooked pork patties with reduced sodium and added antioxidants. This study can fill the gap of antioxidant application between meat products with regular and low salt content.

Results: For precooked pork patties, addition of sodium tripolyphosphate and carnosine increased pH values and cooking yields.

Effects of Electrical Stimulation on Lipid Oxidation and Warmed-over Flavor of Precooked Roast Beef.

Many manufacturing processes damage the structure of meat products and this often contributes to lipid oxidation which could influence warmed-over flavor (WOF) in precooked beef that is reheated beef. Electrical stimulation causes contraction of muscles and improves tissue tenderization. The purpose of this study was to evaluate the rate of lipid oxidation or warmed-over flavor that could be affected by electrical stimulation of precooked roast beef after refrigerated storage and reheating.

Effect of phosphate, ascorbic acid and α-tocopherol injected at one-location with tumbling on quality of roast beef.

The purpose of this study was to evaluate if continuous non-vacuum or vacuum tumbling improves the quality of roast beef utilizing the one location injection. Basically, fresh roast beef treated by one location injection with tumbling had significantly different quality compared to non-tumbled ones. However, the cooked roast beef did not significantly exhibit better quality due to tumbling.

Lipid oxidation and color change of salted pork patties.

The purposes of this study were to explore the interaction of lipid oxidation and pigment oxidation in salted pork patties and to study the mutual relationship between lipid and pigment oxidation caused by replacing sodium chloride with potassium chloride at low salt levels. For fresh pork patties, a(∗) and b(∗) values decreased with the replacement of sodium chloride by potassium chloride. However, there were no significant differences of L(∗) values, pH values, total pigments and heme irons by replacement of NaCl with KCl; however, the replacement reduced 2-thiobarbituric acid reactive substances (TBARS).

Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients.

Pastirma is a dry cured meat product which is pasted with cemen. This paste is prepared from ground fenugreek, garlic and red hot pepper (RHPP). In this study, the cemen mix/paste and all its ingredients were tested for their inhibitory effects on Escherichia coli, Staphylococcus aureus and Yersinia enterocolitica.

Effect of phosphate with tumbling on lipid oxidation of precooked roast beef.

This study was a 4×2×4 factorial experiment, sodium tripolyphosphate (0, 0.25, 0.4 and 0.

Inactivation and Attachment of Listeria monocytogenes on Beef Muscle Treated with Lactic Acid and Selected Bacteriocins.

Cubical pieces (1 cm) of aseptically obtained beef muscle were treated with lactic acid (2%), nisin (4 × 10 IU/ml) and pediocin PO2 (a bacteriocin produced by Pediococcus acidilactici PO2; 3.2 × 10 arbitrary units/ml). Treated meat was immersed for 1 min in a cell suspension of a mixture of two strains of Listeria monocytogenes and then stored for 48 h at 4°C.