Volatile Compounds for Discrimination between Beef, Pork, and Their Admixture Using Solid-Phase-Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) and Chemometrics Analysis.

This study addresses the prevalent issue of meat species authentication and adulteration through a chemometrics-based approach, crucial for upholding public health and ensuring a fair marketplace. Volatile compounds were extracted and analyzed using headspace-solid-phase-microextraction-gas chromatography-mass spectrometry. Adulterated meat samples were effectively identified through principal component analysis (PCA) and partial least square-discriminant analysis (PLS-DA).

Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of Proteolysis and Lipid Oxidation.

The aim of this study is to compare the quality characteristics of dry-cured loins with different levels of proteolysis and lipid oxidation and to investigate the relationship between these factors on quality characteristics. The dry-cured loins were divided into four groups [proteolytic index (PI) and 2-thiobarbituric acid reactive substances (TBARS) of high levels (HH), PI of high level and TBARS of low level (HL), PI of low level and TBARS of high level (LH), and PI and TBARS of low levels (LL)] based on the proteolysis index and TBARS. Moisture, protein, and fat content were all significantly influenced by proteolysis and lipid oxidation (p<0.

Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics.

This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork quality. The proximate composition, color, pH, water-holding capacity (drip loss and cooking loss), protein solubility, total collagen content, and muscle fiber characteristics of cull sows (n=20) and commercial pigs (n=20) pork were compared. No significant differences were found between cull sows and commercial pigs in terms of proximate composition, drip loss, protein solubility, or total collagen content of their meat (p<0.

Paprika extract as a natural antioxidant in cold-stored pork patties: Effect on oxidative stability and heterocyclic amines inhibition.

In this study, we compared the degree of oxidation of pork patties refrigerated at 7 °C for 0, 7, and 14 days and the content of 10 types of heterocyclic amines (HCAs) after heating. The pork patties used in the study were added with 0.7 mg sodium nitrite (SN) and 5 mg paprika extract (PE), respectively.

Comparison between Berkshire and crossbreed on meat quality, and investigation of the relationship with fatty acid composition and meat quality.

This study aimed to compare meat quality traits between Berkshire and crossbreed (Landrace × Yorkshire × Duroc), and to investigate the relationship between meat quality traits and fatty acid composition. 20 Berkshire and 20 crossbreed pigs were used to compare pork loin quality and to determine the relationship between measured variables. 23 variables were measured including proximate composition, pH, drip loss and cooking loss, Warner-Bratzler shear force, and fatty acid composition.

Inhibitory and antioxidative capacity of nutmeg extracts on reduction of lipid oxidation and heterocyclic amines in pan-roasted beef patties.

Identification and inhibition of mutagenic and carcinogenic heterocyclic amines (HCAs) from pan-roasted beef patties were performed by adding (0.02%) tertiary butyl hydroquinone (TBHQ) and (0.05%) ethanol-extracted nutmeg (ENE) using HPLC and principal component analysis.

Changes in Quality Traits and Oxidation Stability of Extract-Added Cooked Ground Beef during Frozen Storage.

This study was accomplished by comparing the oxidative stability of (0.1%) Syzygium aromaticum extract (SAE) and (0.02%) butylated hydroxytoluene (BHT)-added cooked ground beef with an antioxidant free-control sample during frozen storage.

Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin.

This study investigated the effect of pig breeds on the quality characteristics of dry-cured loins according to the processing stage. Physicochemical properties of 20 dry-cured processed loins with the different pig breeds [Berkshire vs Landrace×Yorkshire× Duroc (LYD; n=10)] and different processing stages (raw, curing, dry-ripened 15 day and 30 day) were analyzed. The pig breed influenced moisture content and pH with values of 59% and 53%, and 6.

Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages.

The aim of this study was to evaluate the effect of astaxanthin (AX) on the quality and sensory characteristics of emulsified pork sausages during cold storage. The changes of Peroxide value (PV), 2-thiobarbituric acid-reactive substances (TBARS), thiol content, texture profile analysis, instrumental color, and sensorial qualities were assessed on specific storage days. The emulsified sausages with added AX exhibited significantly ( < 0.

Arginine supplementation may improve color and redox stability of beef loins through delayed onset of mitochondrial-mediated apoptotic processes.

The objective of this study was to evaluate the effects of arginine (ARG) and/or lysine (LYS) supplementation on meat quality and oxidative stability of beef loins. Steers (n = 40) were split among four dietary treatments (control, ARG, LYS or ARGLYS). The loins (longissimus lumborum) were obtained at 1 day postmortem and aged either 14 or 28 days prior to cutting of steaks for 7 days of display.

Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties.

The objective of this study was to determine the combined impacts of initial sub-primal freezing with subsequent freezing of manufactured pork patties on quality attributes and oxidative stability. Patties were manufactured (n = 3 batches) from pork leg muscles (M. biceps femoris and M.

Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract during Frozen Storage.

The study assessed the stability for fresh beef patties with the inclusion of clove extract (CE) as a natural antioxidant in comparison to butylated hydroxytoluene (BHT) and ascorbic acid (AA) at frozen storage. Four different patties were made dependent on the added antioxidants: control (added no antioxidants), added with 0.02% BHT, 0.

Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs.

The effects of convection-oven precooking, frozen storage (-18 °C/ two months) and four different reheating methods-namely, boiling, pan-roasting, convection oven and microwave oven on pH, color, texture, antioxidant activity and warmed-over flavor of beef meatballs were investigated. In this study, four kinds of beef meatballs were prepared: with added butylated hydroxyl toluene (0.02% BHT, M1); with nutmeg extract (0.

Effects on quality properties of cooked pork sausages with L. extract during cold storage.

This study was evaluated the possibility of replacing some chemical additives in meat products by the L. () extract. Four different types of cooked pork sausages were prepared by mixing nitrite with extracts at different concentration like control (without nitrite and extract), T1 (0.

Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove Extract as Antioxidants in Fresh Beef Patties at Refrigerated Storage.

This study was performed to assess the comparison of the effects amongst butylated hydroxytoluene (BHT), clove extract (CE), and ascorbic acid (AA) as antioxidants on the oxidative stability and color values in fresh beef patties. The adding of BHT, AA, and CE to patties significantly restrained lipid oxidation, lowered hue angle as color value, and expanded redness and chroma values of fresh beef patties in comparison to the control (p<0.05).

Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage.

The antioxidant effects of clove extract (CE) by comparing with BHT and ascorbic acid (AA) in cooked beef patties were assessed at refrigerated storage. Four kinds of patties were formulated: without antioxidants (control), with added 0.02% BHT, 0.

Physicochemical properties, sensory traits and storage stability of reduced-fat frankfurters formulated by replacing beef tallow with defatted bovine heart.

The consumer interests for low-fat meat products are increasing to reduce obesity and chronic diseases. Reduced-fat frankfurter (RFF) was prepared by replacing beef tallow with defatted bovine heart (DBH) produced by supercritical-CO (SC-CO) and hexane. Six different frankfurters i.

The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃.

This study aimed to investigate the use of golden thread extract (GTE), clove extract (CE), and commercially available nitrite for retarding lipid and protein oxidation and for maintaining color stability and sensory attributes in beef patties stored at 4℃. GTE, CE, and nitrite treatment samples were found to be efficient in retarding lipid oxidation as all three treatments resulted in low thiobarbituric acid reactive substance (TBARS) content (p<0.05).

The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil.

The effects of pork back fat (PBF) substitution with various concentrations of rice bran oil (RBO) (50%, 45%, 40% and 35%) on the physicochemical characteristics and sensory attributes of emulsion-type pork sausages were studied. The modified pork sausages were compared with control sausages produced using PBF only. The sausages with RBO had significantly lower (<0.

Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins.

The aim of this study was to evaluate the effect of aging/freezing sequence and freezing rate on quality attributes and oxidative stability of frozen/thawed pork loins (M. longissimus lumborum, n = 6). Six treatments were prepared by combining 3 aging/freezing sequences (FT, freezing/thawing only; AFT, aging prior to freezing/thawing; and FTA, freezing/thawing and aging) with 2 freezing rates (slow- and fast-freezing).

Protein markers for discrimination of meat species in raw beef, pork and poultry and their mixtures.

The purpose of this study was to find discrimination markers for four major meat species such as beef, pork, chicken and duck. Myofibrillar and sarcoplasmic proteins isolated from each meat type were analyzed by one-dimensional gel electrophoresis and some proteins were identified through LC-MS/MS analysis. We confirmed that troponin I (TnI), enolase 3, l-lactate dehydrogenase (LDH) and triose-phosphate isomerase (TPI) could be useful markers for discrimination of mammals from poultry due to their different electrophoretic mobility.

Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials.

This study investigates the effect of bovine heart surimi-like material (BHSM) used as a back fat replacer, on the physicochemical and sensory characteristics of frankfurter-type sausages. Frankfurter-type sausage with added BHSM had a higher moisture content and lower fat content than the control. In addition, the samples with added BHSM had higher pH, cooking loss and 2-thiobarbituric acid-reactive substance (TBARS) value and lower water exudation than the control.

Effects of injection of hydrolysis plasma protein solution on the antioxidant properties in porcine M. Longissimus Lumborum.

Background: Plasma protein hydrolysates have been shown to possess antioxidant activity. However, no report has yet to examine the antioxidant effects of injection of plasma protein hydrolysates on meat quality. Therefore, in this study, the effects of injection of hydrolysis plasma protein solution on meat quality and storability were investigated in porcine M.

Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Quality.

This study investigated the effects of bovine plasma protein (PP) hydrolysates on the antioxidant and quality properties of pork patties during storage. Pork patties were divided into 4 groups: without butylated hydroxytoluene (BHT) and PP hydrolysates (control), 0.02% BHT (T1), 1% PP hydrolysates (T2), and 2% PP hydrolysates (T3).