Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions.

The objectives of this study were to determine efficacy of a membrane filtration in soy hull pectin purification and evaluate combined effects of soy hull pectin and pre-emulsified fiber/oil (PE) on chemical composition and technological properties of low fat and low salt meat emulsions. Soy hull pectin was purified through two different methods (alcohol-washed (ASP) and membrane-filtered (MSP)). Insoluble soy hull residues after pectin extraction were incorporated with sunflower oil and water for the PE preparation.

Rapid Discoloration of Aged Beef Muscles after Short-Term/Extreme Temperature Abuse during Retail Display.

The objective of this study was to evaluate the effects of a short-term/extreme temperature abuse (STA) on color characteristics and oxidative stability of aged beef muscles during simulated retail display. Two beef muscles (longissimus lumborum, LL and semitendinosus, ST) were aged for 7 (A7), 14 (A14), 21 (A21), and 28 d (A28), and further displayed at 2℃ for 7 d. The STA was induced by placing steak samples at 20℃ for 1 h on the 4th d of display.

A hydrophilic interaction liquid chromatography-mass spectrometry (HILIC-MS) based metabolomics study on colour stability of ovine meat.

Meat colour is one of the cues available to the consumer to gauge overall meat quality and wholesomeness. Colour stability of meat is determined by several factors both inherent to the animal and post-slaughter conditions, including ageing, storage/packaging and display times. A hydrophilic interaction liquid chromatography-mass spectrometry (HILIC-MS) based metabolomics study was undertaken to identify and compare polar metabolites between ovine meat samples that were exposed to different durations of ageing, storage conditions, and display times.

Effects of soy hull pectin and insoluble fiber on physicochemical and oxidative characteristics of fresh and frozen/thawed beef patties.

The objective of this study was to determine the effects of pectin and insoluble fiber isolated from soy hulls on water-holding capacity (WHC), texture, color, and lipid oxidation of fresh and frozen/thawed beef patties. Beef patties were formulated with no dietary fiber (control), 1% soy hull pectin, insoluble fiber, or their mixture (1:1), respectively. The addition of soy hull pectin significantly decreased display weight loss and increased cook yield of both fresh and frozen/thawed beef patties.

Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins.

The objective of this study was to determine the effect of different aging temperatures prior to freezing on quality attributes of frozen/thawed lamb loins. The loins (M. longissimus lumborum; n=32) were randomly allocated to one of the four different aging/freezing treatments: aged only (-1.

Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins.

The objectives of this study were to evaluate different dry-aging regimes and their impacts on quality attributes and metabolite profiles of beef loins. Thirty loins (M. longissimus lumborum) from 15 beef carcasses at 2 days post-mortem were obtained.

Evaluation of combined effects of ageing period and freezing rate on quality attributes of beef loins.

The objective of our study was to evaluate the combined effects of ageing period and different freezing rates on meat quality attributes of beef loins. Pairs of loins (M. longissimus at 1 day post mortem) from 12 carcasses were divided into four equal portions and randomly assigned to four ageing/freezing treatments (aged only, frozen only, and 3 or 4 weeks ageing at -1.

Effect of early postmortem enhancement of calcium lactate/phosphate on quality attributes of beef round muscles under different packaging systems.

The objective was to determine the influence of calcium lactate/phosphate enhancement on quality of beef round cuts in high-oxygen modified atmosphere (HiOx-MAP; 80% O2/20% CO2). Mm. semimembranosus (SM), semitendinosus (ST), and adductor (AD) were divided and assigned to water-injected control (CON), 3mM phosphate (STP), or 200mM calcium lactate/3mM phosphate (CAL/STP) treatments at 24h postmortem.

Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation.

The objective of the present study was to evaluate the relationship between small heat shock proteins (sHSP) degradation and tenderness development of beef loins at different ultimate pH (pHu). A total of twelve loins (M. longissimus dorsi) from steers were obtained at 1 day post mortem.

Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loins.

Forty eight lamb carcasses with temperature and pH monitored were obtained from two commercial plants. At 24h post mortem both loins (M. longissimus) from each carcass were randomly allocated to a) unaged frozen at -18°C, (b) aged at -1.

Effect of pre rigor stretching on beef tenderness development.

The objective of this study was to determine effects of pre rigor stretching on beef tenderness development. Beef loins (M. longissimus dorsi; n=24) were assigned to either stretching or non-stretching treatments and aged for 14 days at -1.

High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining.

Two simultaneous trials were conducted to determine the effects of electrical input [electrical stunning and stimulation (ES)], wrapping, pre rigor temperature (15 °C and 38 °C) and different post rigor chilling rates on beef quality using M. longissimus lumborum (n=100). The high pre rigor temperature induced a faster pH decline than ES.

Effect of lamb age and retail packaging types on the quality of long-term chilled lamb loins.

The objective of this study was to determine the impact of lamb age and packaging types on meat quality. Paired loins (M. longissimus dorsi) were obtained from 36 carcasses that included 4-month-old (New season; NS) and 11-month-old lambs (Old season; OS).

The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system.

Two experiments were conducted to determine the effects of lactate on nitrite during meat curing. In the first experiment, using a model system, eight reaction components including nitrite and lactate, were used to assess the effect of each component on metmyoglobin reducing activity by excluding one component at a time. Excluding lactate, nicotinamide adenine dinucleotide (NAD), l-lactate dehydrogenase (LDH) or phenazine methosulfate (PMS) resulted in no reducing activity.

Effect of ageing prior to freezing on colour stability of ovine longissimus muscle.

The effect of different ageing periods (0, 2 and 3 weeks at -1.5°C) of lamb loins (n=24) prior to freezing (9, 7 and 6 weeks at -18°C, respectively) compared to the aged-only (never frozen) lamb for 9 weeks postmortem on colour stability during display was assessed under high-oxygen modified atmosphere (HiOx-MAP; 80% O(2)) and oxygen permeable overwrap packaging conditions. The aged/frozen loins and aged-only loins in HiOx-MAP had similar (P>0.

Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphere.

The influence of lactate/phosphate enhancement on meat color and lipid oxidation stability, tenderness, protein degradation, and protein aggregation of early postmortem beef muscles packaged in a high oxygen modified atmosphere packaging (HiOx-MAP; 80% O2, 20% CO2) were studied. At 24 hr postmortem, three bovine muscles (longissimus, semimembranosus, and adductor; n=10, respectively) were enhanced (10% injection rate) with either lactate (2.5%)/phosphate (0.

Protein denaturing conditions in beef deep semimembranosus muscle results in limited μ-calpain activation and protein degradation.

The objective was to determine the effect of muscle location on protein solubility and protein degradation in deep (DSM) and superficial (SSM) portion of beef semimembranosus. At 24 h postmortem, the semimembranosus was removed from beef carcasses (n=10), packaged in high-oxygen modified atmosphere (80% O2+20% CO2), and displayed for 7 d at 1°C. DSM had higher (P<0.

High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization.

Beef steaks from longissimus lumborum, semimembranosus, and adductor muscles (n=10; respectively) were cut at 24h postmortem, randomly assigned to either high-oxygen modified atmosphere packaging (HiOx-MAP; 80% O(2), 20% CO(2)) or vacuum (VAC), and displayed for 9days at 1 degrees C. HiOx-MAP packaged beef steaks had a rapid increase in lipid oxidation and a decrease in color stability during display. The steaks in HiOx-MAP had significantly lower tenderness and juiciness scores, and higher off-flavor scores compared to steaks in VAC.

Mechanism for lactate-color stabilization in injection-enhanced beef.

In two experiments, the relationship between metmyoglobin (MMb) reduction and lactate to pyruvate conversion with concomitant production of reduced nicotinamide adenine dinucleotide (NADH) via lactic dehydrogenase (LDH) was investigated. In experiment 1, nonenzymatic reduction of horse MMb occurred in a lactate-LDH-NAD system. Exclusion of NAD+, L-lactic acid, or LDH resulted in minimal MMb reduction.