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23 pages, 3568 KiB

Open AccessArticle

Effect of Cooking Method and Doneness Degree on Volatile Compounds and Taste Substance of Pingliang Red Beef

by Yujiao Wang, Xinrong Bu, Dawei Yang, Dan Deng, Zhaomin Lei, Zhaobin Guo, Xiaotong Ma, Li Zhang and Qunli Yu

Foods 2023, 12(3), 446; https://doi.org/10.3390/foods12030446 - 18 Jan 2023

Cited by 7 | Viewed by 2497

Abstract

This study used gas chromatography–ion mobility spectrometry (GC-IMS) and high-performance liquid chromatography (HPLC) methods to examine the impact of cooking methods and doneness on volatile aroma compounds and non-volatile substances (fatty acids, nucleotides, and amino acids) in Pingliang red beef. The flavor substances’ [...] Read more.

This study used gas chromatography–ion mobility spectrometry (GC-IMS) and high-performance liquid chromatography (HPLC) methods to examine the impact of cooking methods and doneness on volatile aroma compounds and non-volatile substances (fatty acids, nucleotides, and amino acids) in Pingliang red beef. The flavor substances’ topographic fingerprints were established, and 45 compounds were traced to 71 distinct signal peaks. Pingliang red beef’s fruity flavor was enhanced thanks to the increased concentration of hexanal, styrene, and 2-butanone that resulted from instant boiling. The levels of 3-methylbutanal, which contributes to the characteristic caramel–chocolate–cheese aroma, peaked at 90 min of boiling and 40 min of roasting. The FFA content was reduced by 28.34% and 27.42%, respectively, after the beef was roasted for 40 min and instantly boiled for 10 s (p > 0.05). The most distinctive feature after 30 min of boiling was the umami, as the highest levels of glutamate (Glu) (p < 0.05) and the highest equivalent umami concentration (EUC) values were obtained through this cooking method. Additionally, adenosine-5′-monophosphate (AMP) and inosine-5′-monophosphate (IMP) decreased with increasing doneness compared to higher doneness, indicating that lower doneness was favorable in enhancing the umami of the beef. In summary, different cooking methods and doneness levels can affect the flavor and taste of Pingliang red beef, but it is not suitable for high-doneness cooking. Full article

(This article belongs to the Special Issue Factors Affecting Flavour, Taste and Colour of Meat)

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18 pages, 1299 KiB

Open AccessArticle

Effect of Mulberry Leaf TMR on Growth Performance, Meat Quality and Expression of Meat Quality Master Genes (ADSL, H-FABP) in Crossbred Black Goats

by Yong Long, Yong Han, Yuanfeng Zhao, Dianqian Chen, Defeng Wang, Yang Yang, Chaozhi Su and Xiaoyun Shen

Foods 2022, 11(24), 4032; https://doi.org/10.3390/foods11244032 - 14 Dec 2022

Cited by 9 | Viewed by 2087

Abstract

This study was conducted to examine the effect of a mulberry leaf total mixed ration (TMR) diet on growth performance, apparent digestibility, meat quality and the expression of related meat-quality genes (ADSL, H-FABP) in crossbred black goats. Forty-four Guizhou crossbred black [...] Read more.

This study was conducted to examine the effect of a mulberry leaf total mixed ration (TMR) diet on growth performance, apparent digestibility, meat quality and the expression of related meat-quality genes (ADSL, H-FABP) in crossbred black goats. Forty-four Guizhou crossbred black goats (Nubian black goat ♂ × Guizhou black goat ♀), weighing 33.43 ± 0.55 kg, were chosen. The goats were randomly divided into four groups, with 11 test replicates in each group. Group I was the control group and fed with the traditional feeding method of roughage and concentrate supplement without adding mulberry leaf. Group II was fed with a 40% mulberry leaf pellet TMR diet. Group III was fed with a freshly processed 40% mulberry leaf TMR diet. Group IV was fed with a 40% mulberry leaf fermented total mixed rations (FTMR) diet. The results showed that the average daily gain (ADG) of group II was significantly higher than that of group I and III (p < 0.05). The apparent digestibility of group II of ether extract (EE) and neutral detergent fiber (NDF) was significantly higher than that of group I (p < 0.05), and the apparent digestibility of dry matter (DM) and crude protein (CP) was significantly higher than that of group I (p < 0.01). Compared with group I, meat in group II had lower meat color lightness (L*) and yellowness (b*) values (p < 0.01) in the Longissimus thoracis et lumborum. The shear force of group II was significantly lower than that of group I (p < 0.05). The total fatty acids (TFA) of group II was significantly higher than that of groups I and III (p < 0.05), but the total saturated fatty acids (SFA) of group II was significantly lower that than of group I (p < 0.01). Subsequently, the Unsaturated fatty acids (USFA), Monounsaturated fatty acids (MUFA), and Polyunsaturated fatty acids (PUFA) of group II were significantly higher than those in group I (p < 0.01). The contents of total amino acids (TAA), total essential amino acids (EAA), total non-essential amino acids (NEAA) and total of major fresh-tasting amino acids (DAA) of groups II, III and IV were significantly higher than those of group I (p < 0.05), as well as the contents of IMP (p < 0.01). The expression of the H-FABP gene in the arm triceps of group II was significantly higher than that of groups I, III and IV (p < 0.05). The expression of the ADSL gene in the Longissimus thoracis et lumborum and biceps femoris of group II was significantly higher than that of group I (p < 0.05). Collectively, the results of the current study indicated that the mulberry leaf TMR diet improved the growth performance, apparent digestibility and expression of related meat-quality master genes (ADSL, H-FABP) in crossbred black goats, which promoted the deposition of intramuscular fat (IMF) and inosinic acid (IMP) and improved the composition of fatty acids and amino acids in the muscles. Full article

(This article belongs to the Special Issue Factors Affecting Flavour, Taste and Colour of Meat)

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16 pages, 1377 KiB

Open AccessArticle

Effect of Potato Dietary Fiber on the Quality, Microstructure, and Thermal Stability of Chicken Patty

by Jia Feng, Baohua Kong, Fangda Sun and Xiufang Xia

Foods 2022, 11(24), 3978; https://doi.org/10.3390/foods11243978 - 8 Dec 2022

Cited by 7 | Viewed by 1892

Abstract

A total of 150 chicken patties containing different concentrations of potato dietary fiber (PDF) (0.0–4.0%) (30 for every treatment) with three replicates were used to access the influence of PDF on their quality, microstructure, and thermal stability. PDF improved the quality of chicken [...] Read more.

A total of 150 chicken patties containing different concentrations of potato dietary fiber (PDF) (0.0–4.0%) (30 for every treatment) with three replicates were used to access the influence of PDF on their quality, microstructure, and thermal stability. PDF improved the quality of chicken patty, including significantly inhibiting dimensional change and improving water- and fat-binding properties and textural properties (p < 0.05). Moreover, PDF promoted a more homogeneous and dense meat–protein network structure to be formed. The results of thermal stability showed that PDF did not affect the thermal denaturation of proteins (p > 0.05). The samples with PDF (<3.0%) did not have a significant negative effect on sensory properties of chicken patty; meanwhile, there were more abundant nutrients and a lower energy value in samples with PDF compared with the control. Therefore, PDF could be a promising ingredient to improve the properties of chicken patties, which was related to the amount of PDF added and performed best at 3.0% level. Full article

(This article belongs to the Special Issue Factors Affecting Flavour, Taste and Colour of Meat)

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16 pages, 1457 KiB

Open AccessArticle

Shelf-Life Evaluation of Pork Loins as Influenced by the Application of Different Antimicrobial Interventions

by David A. Vargas, Sabrina E. Blandon, Oscar Sarasty, Andrea M. Osorio-Doblado, Markus F. Miller and Alejandro Echeverry

Foods 2022, 11(21), 3464; https://doi.org/10.3390/foods11213464 - 1 Nov 2022

Cited by 3 | Viewed by 2714

Abstract

The objective of the study was to determine the impact of antimicrobial interventions and refrigerated dark storage on the shelf-life of pork chops. Boneless pork loins (n = 36) were split and stored for 1, 14, 28, and 42 days at 2–4 [...] Read more.

The objective of the study was to determine the impact of antimicrobial interventions and refrigerated dark storage on the shelf-life of pork chops. Boneless pork loins (n = 36) were split and stored for 1, 14, 28, and 42 days at 2–4 °C after being treated with the following antimicrobials: water (WAT), Bovibrom 225 ppm (BB225), Bovibrom 500 ppm (BB500), Fit Fresh 3 ppm (FF3), or washing solution 750 ppm (WS750). After the end of dark storage, pork loins were further processed and sliced into chops, overwrapped in trays, and displayed for up to an additional 96 h in a retail case. Instrumental and visual color measurements as well as mesophilic and psychrotrophic aerobic bacteria, and lactic acid bacteria were measured. BB500 and FF3 performed better in inhibiting the growth of indicator bacteria under 6 logs; however, FF3 presented the best stability for color during storage. Principal component analysis clustered initial dark storage days with a* and chroma while % discoloration, hue, b* and microorganisms where clustered with longer dark storage times. In general, treatment FF3 presented the best performance, both in inhibiting microbial growth and maintaining the stability of color, thus increasing the shelf-life of pork loins. Full article

(This article belongs to the Special Issue Factors Affecting Flavour, Taste and Colour of Meat)

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21 pages, 5081 KiB

Open AccessArticle

Correlation and Difference between Core Micro-Organisms and Volatile Compounds of Suan Rou from Six Regions of China

by Kuan Lu, Xueya Wang, Jing Wan, Ying Zhou, Hongying Li and Qiujin Zhu

Foods 2022, 11(17), 2708; https://doi.org/10.3390/foods11172708 - 5 Sep 2022

Cited by 4 | Viewed by 2078

Abstract

Suan Rou (SR), a traditional fermented meat, is widely favored by consumers due to its unique flavor and characteristics. To study the relationship between the core differential micro-organisms and differential volatile organic compounds (VOCs) of SR from six regions of China, high-throughput sequencing [...] Read more.

Suan Rou (SR), a traditional fermented meat, is widely favored by consumers due to its unique flavor and characteristics. To study the relationship between the core differential micro-organisms and differential volatile organic compounds (VOCs) of SR from six regions of China, high-throughput sequencing (HTS) and gas-chromatography–ion mobility spectrometry (GC-IMS) technologies were used to analyze the correlation between micro-organisms and VOCs in SR from Xiangxi of Hunan, Rongshui of Guangxi, Zunyi of Guizhou, Jinping of Guizhou, Congjiang of Guizhou, and Libo of Guizhou. A total of 13 core micro-organisms were identified at the genus level. Moreover, 95 VOCs were identified in the SR samples by GC-IMS analysis, with alcohols, aldehydes, ketones, and esters comprising the major VOCs among all the samples. The results showed a strong correlation (|r| > 0.8, p < 0.05) between the core differential micro-organisms and differential VOCs, including four bacteria, five fungi, and 12 VOCs. Pediococcus, Debaryomyces, Zygosaccharomyces, and Candida significantly contributed to the unique VOCs of SR. Full article

(This article belongs to the Special Issue Factors Affecting Flavour, Taste and Colour of Meat)

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18 pages, 3376 KiB

Open AccessArticle

Resveratrol Inhibits Proliferation and Differentiation of Porcine Preadipocytes by a Novel LincRNA-ROFM/miR-133b/AdipoQ Pathway

by Qinyang Jiang, Sanbao Zhang, Xiaotong Gao, Yan Hu, Yu Zhang, Yujian Shen, Yuhang Jiang and Yanna Huang

Foods 2022, 11(17), 2690; https://doi.org/10.3390/foods11172690 - 3 Sep 2022

Cited by 6 | Viewed by 2099

Abstract

Resveratrol (RES) has a wide range of biological and pharmacological activities with various health benefits for humans as a food additive. In animal production, RES has been considered a potential functional feed additive for producing high-quality pork. Long noncoding RNAs (lncRNAs) have emerged [...] Read more.

Resveratrol (RES) has a wide range of biological and pharmacological activities with various health benefits for humans as a food additive. In animal production, RES has been considered a potential functional feed additive for producing high-quality pork. Long noncoding RNAs (lncRNAs) have emerged as essential regulators of fat metabolism, and phytochemicals can regulate fat metabolism through lncRNA. However, it is unclear whether RES can improve back-fat thickness by regulating lncRNA. In this study, we identified a novel lncRNA, which was named a long intergenic non-protein coding RNA, a regulator of fat metabolism (LincRNA-ROFM), from our previous lncRNA sequencing data. LincRNA-ROFM can inhibit adipocyte proliferation and differentiation. In-depth analyses showed that LincRNA-ROFM acts as a molecular sponge for miR-133b, and adiponectin (AdipoQ) is a direct target of miR-133b in porcine preadipocytes. In addition, the expression of LincRNA-ROFM was positively correlated with AdipoQ. RES can promote the expression of LincRNA-ROFM by PPARα and C/EBPα. Altogether, our research showed that LincRNA-ROFM acts as a ceRNA to sequester miR-133b and is upregulated by RES, leading to heightened AdipoQ expression, and thus decreased adipocyte proliferation and differentiation, which reduces back-fat thickness of pigs. Taken together, the RES/LincRNA-ROFM/miR-133b/AdipoQ regulatory network preliminarily explains the mechanism of action of RES in inhibiting fat deposition, which provides new insight into the downstream mechanism of RES inhibition of fat deposits by regulating the lncRNA. Full article

(This article belongs to the Special Issue Factors Affecting Flavour, Taste and Colour of Meat)

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15 pages, 3636 KiB

Open AccessArticle

Inhibitory Effect of Guava Leaf Polyphenols on Advanced Glycation End Products of Frozen Chicken Meatballs (−18 °C) and Its Mechanism Analysis

by Mengna Zhao, Ying Li, Xue Bai, Jia Feng, Xiufang Xia and Fangfei Li

Foods 2022, 11(16), 2509; https://doi.org/10.3390/foods11162509 - 19 Aug 2022

Cited by 16 | Viewed by 2555

Abstract

The inhibitory effect of guava leaf polyphenols (GLP) on advanced glycation end products (AGEs) of frozen chicken meatballs (−18 °C) and its possible inhibitory mechanism was investigated. Compared with control samples after freezing for 6 months, acidic value (AV), lipid peroxides, thiobarbituric acid [...] Read more.

The inhibitory effect of guava leaf polyphenols (GLP) on advanced glycation end products (AGEs) of frozen chicken meatballs (−18 °C) and its possible inhibitory mechanism was investigated. Compared with control samples after freezing for 6 months, acidic value (AV), lipid peroxides, thiobarbituric acid reactive substance (TBARS), A₂₉₄, A₄₂₀, glyoxal (GO), N^ε-carboxymethyl-lysine (CML), pentosidine, and fluorescent AGEs of chicken meatballs with GLP decreased by 11.1%, 22.3%, 19.5%, 4.30%, 8.66%, 8.27%, 4.80%, 20.5%, and 7.68%, respectively; while free sulfhydryl groups the content increased by 4.90%. Meanwhile, there was no significant difference between meatballs with GLP and TP in AV, A₂₉₄, GO, and CML (p > 0.05). Correlation analysis indicated that GO, CML, pentosidine, and fluorescent AGEs positively correlated with AV, TBARS, A₂₉₄, and A₄₂₀, while GO, CML, pentosidine, and fluorescent AGEs negatively correlated with free sulfhydryl groups. These results manifested GLP could inhibit AGEs formation by inhibiting lipid oxidation, protein oxidation, and Maillard reaction. The possible inhibitory mechanism of GLP on the AGEs included scavenging free radicals, capturing dicarbonyl compounds, forming polyphenol–protein compounds, and reducing the formation of glucose. Therefore, the work demonstrated that the addition of plant polyphenols may be a promising method to inhibit AGEs formation in food. Full article

(This article belongs to the Special Issue Factors Affecting Flavour, Taste and Colour of Meat)

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19 pages, 1667 KiB

Open AccessArticle

Does Finishing at Pasture Influence the Colour of Muscle from Suckler Bulls and Can Colour Be Used to Authenticate Their Pre-Slaughter Diet?

by Aidan P. Moloney, Edward G. O’Riordan, Mark McGee, Brigitte Picard, Frank J. Monahan, Lara Moran and Raquel Cama-Moncunill

Foods 2022, 11(15), 2281; https://doi.org/10.3390/foods11152281 - 30 Jul 2022

Cited by 3 | Viewed by 1860

Abstract

The primary objective of this study was to compare the colour of muscle from bulls finished at pasture or indoors on a high concentrate diet. The ancillary objectives were to identify possible explanations for any differences in the colour observed and the potential [...] Read more.

The primary objective of this study was to compare the colour of muscle from bulls finished at pasture or indoors on a high concentrate diet. The ancillary objectives were to identify possible explanations for any differences in the colour observed and the potential of muscle colour to discriminate between bull beef from different production systems. Growth, longissimus muscle colour, fibre type composition and metabolic profile were measured in late-maturing breed sired suckler bulls slaughtered at 19 months of age after 199 days at pasture (G0), 100 days indoors after 98 days at pasture (G0AL) and indoors for 199 days (AL). When compared to bulls finished indoors and offered a high concentrate ration, the carcass weight of G0 bulls was lower, their carcasses were leaner, and their longissimus muscle was similar in lightness but less red and had a lower glycolytic metabolism. The temperature at which the longissimus muscle reached pH 6.0 was lower (19.7 °C) for G0 than for G0AL (29.9 °C) and AL (31.6 °C), which did not differ. Co-variate adjustment for this variable removed the differences in redness. Adjusting the chill settings appears to be a practical strategy for abattoirs to minimise early post-mortem differences in muscle colour between lighter grass-fed and heavier concentrate-fed carcasses. The preliminary results demonstrate the potential of both L*, a*, b* values and the visible reflectance spectra of muscle to discriminate between grass- finished and concentrate-finished bull beef, but further refinement and validation of the models is required. Full article

(This article belongs to the Special Issue Factors Affecting Flavour, Taste and Colour of Meat)

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21 pages, 1596 KiB

Open AccessArticle

Evaluating the Shelf Life and Sensory Properties of Beef Steaks from Cattle Raised on Different Grass Feeding Systems in the Western United States

by Toni L. Duarte, Bakytzhan Bolkenov, Sarah C. Klopatek, James W. Oltjen, D. Andy King, Steven D. Shackelford, Tommy L. Wheeler and Xiang Yang

Foods 2022, 11(14), 2141; https://doi.org/10.3390/foods11142141 - 19 Jul 2022

Cited by 4 | Viewed by 2635

Abstract

Consumer interest in grass-fed beef has been steadily rising due to consumer perception of its potential benefits. This interest has led to a growing demand for niche market beef, particularly in the western United States. Therefore, the objective of this study was to [...] Read more.

Consumer interest in grass-fed beef has been steadily rising due to consumer perception of its potential benefits. This interest has led to a growing demand for niche market beef, particularly in the western United States. Therefore, the objective of this study was to assess the impact of feeding systems on the change in microbial counts, color, and lipid oxidation of steaks during retail display, and on their sensory attributes. The systems included: conventional grain-fed (CON), 20 months-grass-fed (20GF), 25-months-grass-fed (25GF) and 20-months-grass-fed + 45-day-grain-fed (45GR). The results indicate that steaks in the 20GF group displayed a darker lean and fat color, and a lower oxidation state than those in the 25GF group. However, the feeding system did not have an impact on pH or objective tenderness of beef steaks. In addition, consumers and trained panelist did not detect a difference in taste or flavor between the 20GF or 25GF steaks but expressed a preference for the CON and 45GR steaks, indicating that an increased grazing period may improve the color and oxidative stability of beef, while a short supplementation with grain may improve eating quality. Full article

(This article belongs to the Special Issue Factors Affecting Flavour, Taste and Colour of Meat)

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15 pages, 2727 KiB

Open AccessArticle

Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles

by Chunyun Liu, Lingru Kong, Pengjuan Yu, Rongxin Wen, Xiaobo Yu, Xinglian Xu and Xinyan Peng

Foods 2022, 11(14), 2133; https://doi.org/10.3390/foods11142133 - 19 Jul 2022

Cited by 10 | Viewed by 2083

Abstract

The effects of whey protein hydrolysates (WPH) on myofibrillar protein (MP) oxidative stability and the aggregation behavior and the water-holding capacity of pork patties during freeze–thaw (F–T) cycles were investigated. During F–T cycles, the total sulfhydryl content and zeta potential of MP decreased, [...] Read more.

The effects of whey protein hydrolysates (WPH) on myofibrillar protein (MP) oxidative stability and the aggregation behavior and the water-holding capacity of pork patties during freeze–thaw (F–T) cycles were investigated. During F–T cycles, the total sulfhydryl content and zeta potential of MP decreased, while peroxide value, surface hydrophobicity, particle size, pressure loss and transverse relaxation times increase. The oxidative stability and the water-holding capacity of pork patties were enhanced by the addition of WPH in a dose-dependent manner, whereas the MP aggregation decreased. The addition of 15% WPH had the most obvious effects on the pork patties, which was similar to that of the 0.02% BHA. After nine F–T cycles, the POV, surface hydrophobicity, particle size and pressure loss of the pork patties with 15% WPH were reduced by 17.20%, 30.56%, 34.67% and 13.96%, respectively, while total sulfhydryl content and absolute value of zeta potential increased by 69.62% and 146.14%, respectively. The results showed that adding 15% WPH to pork patties can be an effective method to inhibit lipid and protein oxidation, reducing protein aggregation and improving the water-holding capacity of pork patties during F–T cycles. Full article

(This article belongs to the Special Issue Factors Affecting Flavour, Taste and Colour of Meat)

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15 pages, 2460 KiB

Open AccessArticle

Storage and Packaging Effects on the Protein Oxidative Stability, Functional and Digestion Characteristics of Yak Rumen Smooth Muscle

by Zhuo Wang, Xiaobo Liu, Theodora Ojangba, Li Zhang, Qunli Yu and Ling Han

Foods 2022, 11(14), 2099; https://doi.org/10.3390/foods11142099 - 14 Jul 2022

Cited by 1 | Viewed by 1915

Abstract

The objective of this study was to investigate the effects on protein oxidative stability, functional and digestion characteristics of yak rumen smooth muscle with overwrap packaging using oxygen-permeable film (OWP) and vacuum packaging bag (VP) during storage (0, 7, 14, 28, 42, 56, [...] Read more.

The objective of this study was to investigate the effects on protein oxidative stability, functional and digestion characteristics of yak rumen smooth muscle with overwrap packaging using oxygen-permeable film (OWP) and vacuum packaging bag (VP) during storage (0, 7, 14, 28, 42, 56, 84, 168 and 364 days) at −18 °C. The results show that yak rumen smooth muscle was oxidized with frozen storage through the formation of protein carbonyls and disulfide bonds, the loss of total sulfhydryl. The emulsifying activity of yak rumen smooth muscle protein (SMP) under VP began to perform a higher level than that under OWP after 14 days, and the foaming capacity under VP showed the highest level on the 28th day of 111.23%. The turbidity under VP reached the minimum 0.356 on the 28th day as well, followed by significantly increasing on the 56th day compared with OWP. The digestibility of yak rumen SMP under both OWP and VP reached the maximum on the 28th day of frozen storage. Moreover, yak rumen under VP at 28–56 days of frozen storage had good functional properties and high digestibility of SMP, which showed better edible value. Full article

(This article belongs to the Special Issue Factors Affecting Flavour, Taste and Colour of Meat)

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11 pages, 258 KiB

Open AccessArticle

Impact of Antimicrobial Carcass Washes and Processing Techniques on Quality Attributes of Beef Frankfurters

by Emily Ford, Melissa Davis, Yuan H. Brad Kim, Tom Katen and Stacy M. S. Zuelly

Foods 2022, 11(13), 1891; https://doi.org/10.3390/foods11131891 - 26 Jun 2022

Cited by 2 | Viewed by 1536

Abstract

The objective of this study was to determine the impact of antimicrobial carcass washes on beef trim in the production of frankfurters. Twenty-four beef carcasses had different antimicrobial wash treatments (TRTs) randomly applied during the harvest procedure: 82 °C water (CON), peroxyacetic acid [...] Read more.

The objective of this study was to determine the impact of antimicrobial carcass washes on beef trim in the production of frankfurters. Twenty-four beef carcasses had different antimicrobial wash treatments (TRTs) randomly applied during the harvest procedure: 82 °C water (CON), peroxyacetic acid (PAA), or lactic acid (LA). Frankfurters were produced using carcass trim at two different batter temperature processes (PROC): 4 °C (LTP) and 21 °C (HTP). Frankfurters were analyzed for processing yield (PY), emulsion stability (ES), instrumental external and internal color (CIE L*, a*, b*), purge loss, texture, and sensory analysis. TRT had very little impact on frankfurter characteristics with a difference found in ES water and instrumental hardness (p < 0.05). PROC impacted ES water, ES fat, PY, instrumental springiness, external and internal color, sensory hardness, cohesion, and juiciness (p < 0.05). However, no TRT × PROC interactions were found to be significant (p > 0.05). These data indicate that antimicrobial carcass washes had little impact on frankfurter quality, while the processing technique impacted several frankfurter quality characteristics. This indicates that processors can impact frankfurter composition via processing techniques without concern of antimicrobial washes influencing frankfurter quality. Full article

(This article belongs to the Special Issue Factors Affecting Flavour, Taste and Colour of Meat)

15 pages, 6836 KiB

Open AccessArticle

Structural Changes, Electrophoretic Pattern, and Quality Attributes of Camel Meat Treated with Fresh Ginger Extract and Papain Powder

by Heba H.S. Abdel-Naeem, Mohammed M. Talaat, Kálmán Imre, Adriana Morar, Viorel Herman and Fathi A.M. El-Nawawi

Foods 2022, 11(13), 1876; https://doi.org/10.3390/foods11131876 - 24 Jun 2022

Cited by 4 | Viewed by 2291

Abstract

Camel is a valuable source of meat for African and Asian countries; however, the most important problem associated with camel meat is its extreme toughness. This toughness has been attributed to its contents of connective tissue, which become more crossly linked in old [...] Read more.

Camel is a valuable source of meat for African and Asian countries; however, the most important problem associated with camel meat is its extreme toughness. This toughness has been attributed to its contents of connective tissue, which become more crossly linked in old animals. The toughness of camel meat decreases the consumer acceptance of this meat and reduces its chances of being utilized as a raw material for further processing into meat products. Ginger and papain were used in the current study as tenderizing enzymes, and the structural changes, electrophoretic pattern, physicochemical characteristics, and sensory scores of the treated meat were examined. The treatment of camel meat with ginger and papain resulted in marked destructive changes in the connective tissue and myofibers, and a reduction in the protein bands, with a consequent improvement in its tenderness. All the enzyme-treated samples exhibited significant increases in the protein solubility, with significant decreases in the shear-force values. Moreover, an improvement in the sensory scores of the raw and cooked meat and a reduction in the bacterial counts after the treatments were recorded. Ginger and papain induced a significant improvement in the physicochemical characteristics, sensory attributes, and bacterial counts of the camel meat; therefore, these materials can be utilized by meat processors to boost the consumer acceptance of this meat, and to increase its suitability as a raw material for further meat processing. Full article

(This article belongs to the Special Issue Factors Affecting Flavour, Taste and Colour of Meat)

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17 pages, 1272 KiB

Open AccessArticle

Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine Longissimus Lumborum

by Bo Wang, Xue Bai, Xin Du, Nan Pan, Shuo Shi and Xiufang Xia

Foods 2022, 11(9), 1368; https://doi.org/10.3390/foods11091368 - 9 May 2022

Cited by 16 | Viewed by 2600

Abstract

The effects of vacuum thawing (VT), ultrasound thawing (UT) and microwave thawing (MT) on the quality, protein and lipid oxidation, internal temperature distribution and microstructure of porcine longissimus lumborum were compared. The results showed that a significant decrease (p < 0.05) in [...] Read more.

The effects of vacuum thawing (VT), ultrasound thawing (UT) and microwave thawing (MT) on the quality, protein and lipid oxidation, internal temperature distribution and microstructure of porcine longissimus lumborum were compared. The results showed that a significant decrease (p < 0.05) in quality compared with those of fresh meat (FM) occurred for all of the thawing samples, especially for the MT samples. Changes in quality of the VT and UT samples were less significant than those of the MT samples. The increases in carbonyl content and TBARS value indicated that proteins and lipids in the thawing samples were oxidized. The decreases in uniform degrees of internal temperature distributions of muscles from the thawing samples were analysed by infrared thermography. Scanning electron microscopy images showed that the myofibril arrangements of thawing samples were looser than those of the FM samples with compact and ordered structure, which was proven by the obvious increase in the myofibril gap value of the thawing samples. Full article

(This article belongs to the Special Issue Factors Affecting Flavour, Taste and Colour of Meat)

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13 pages, 283 KiB

Open AccessArticle

Effects of Ageing on Donkey Meat Chemical Composition, Fatty Acid Profile and Volatile Compounds

by Paolo Polidori, Giuseppe Santini, Yulia Klimanova, Jing-Jing Zhang and Silvia Vincenzetti

Foods 2022, 11(6), 821; https://doi.org/10.3390/foods11060821 - 12 Mar 2022

Cited by 11 | Viewed by 4654

Abstract

Donkey meat samples obtained from muscle Longissimus Thoracis Lumborum (LTL) taken from 14 entire donkey males slaughtered at 20 months and aged for 1, 8 and 15 days were analysed with the aim of determining the chemical composition, physical attributes, fatty acid profile [...] Read more.

Donkey meat samples obtained from muscle Longissimus Thoracis Lumborum (LTL) taken from 14 entire donkey males slaughtered at 20 months and aged for 1, 8 and 15 days were analysed with the aim of determining the chemical composition, physical attributes, fatty acid profile and volatile compounds. Ageing did not significantly affect the chemical composition and colour parameters, while cooking loss was significantly (p < 0.05) higher at 8 and 15 days of ageing. Thiobarbituric acid reactive substances (TBARS) content significantly (p < 0.01) increased during ageing, while shear force values significantly (p < 0.01) decreased. Ageing significantly (p < 0.05) increased polyunsaturated fatty acids (PUFAs) determined both at 8 and 15 days after slaughter. Volatile compounds were analysed using solid-phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). Among 109 volatile compounds determined in donkey meat, hydrocarbons were the most common molecules detected. Ageing affected 21 of the detected volatile compounds; both total aldehydes and total ketones contents were significantly (p < 0.05) higher 15 days after slaughter. Total furans and total alcohols were significantly (p < 0.01) higher 15 days after slaughter, as well. Significant modifications of donkey meat volatile compounds can be attributed to ageing periods longer than 7 days. Full article

(This article belongs to the Special Issue Factors Affecting Flavour, Taste and Colour of Meat)

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Open AccessEditor’s ChoiceArticle

Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3

by Ji Wang, Jinna Hou, Xin Zhang, Jingrong Hu, Zhihui Yu and Yingchun Zhu

Foods 2022, 11(5), 736; https://doi.org/10.3390/foods11050736 - 2 Mar 2022

Cited by 43 | Viewed by 3907

Abstract

This research aims to investigate the effects of Staphylococcus xylosus YCC3 (Sx YCC3) and Lactobacillus plantarum MSZ2 (Lp MSZ2) on lipid hydrolysis and oxidation, the bacterial community’s composition, and the volatile flavor compounds in fermented sausage. The bacterial community was examined by plate [...] Read more.

This research aims to investigate the effects of Staphylococcus xylosus YCC3 (Sx YCC3) and Lactobacillus plantarum MSZ2 (Lp MSZ2) on lipid hydrolysis and oxidation, the bacterial community’s composition, and the volatile flavor compounds in fermented sausage. The bacterial community was examined by plate counting and high-throughput sequencing. Differential flavor compounds in non-inoculated and inoculated sausages were identified by principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA). The results showed that the free fatty acid (FFA) content was increased after inoculating with Sx YCC3 or Lp MSZ2. The pH, peroxide value (POV), thiobarbituric acid reactive substances (TBARS) value, lipoxygenase activity, and the counts of Enterobacteriaceae were lower in the inoculated sausage than in the non-inoculated sausage. The bacterial inoculation enhanced the competitiveness of Staphylococcus and Lactobacillus and restricted the growth of unwanted bacteria. The OPLS-DA revealed that (Z)-hept-2-enal, (E)-2-octenal, 1-nonanal, octanal, and 1-octen-3-ol were common differential flavor compounds that were found in the inoculated sausages but were not found in the non-inoculated sausages. A positive correlation was observed between the differential flavor compounds and the relative abundance of Staphylococcus or Lactobacillus, or the FFA content. Our results indicated that inoculation with Sx YCC3 or Lp MSZ2 can improve fermented sausages’ flavor by enhancing their bacterial quality and increasing their FFA content. Full article

(This article belongs to the Special Issue Factors Affecting Flavour, Taste and Colour of Meat)

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