Showing papers in "Meat Science in 2007"

TL;DR: New research reveals important relationships in flavor among multiple muscles within a single animal carcass, including the presence of off-flavors in beef.

TL;DR: Alternative processes that utilize ingredients with high nitrate content, such as vegetable-based ingredients, and a nitrate-reducing starter culture can produce processed meats with very typical cured meat properties.

TL;DR: The present review discusses the technological and new selection criteria that should be taken into account when selecting LAB starter cultures for the production of fermented dry sausages.

TL;DR: This study shows that packaging in modified atmosphere containing a high level of oxygen can result in protein cross-linking and reduced tenderness and juiciness of the meat.

TL;DR: The best antimicrobial and antioxidative effects were obtained from the combination of chitosan with the rosemary extract, and shelf life of samples containing chitOSan was almost doubled compared to the remaining samples.

TL;DR: The intent of this paper is to review the biochemistry controlling postmortem energy metabolism in pig muscle and explore new information generated using genetic mutations in order to define the fundamental mechanisms controlling the transformation of muscle to meat.

TL;DR: In high oxygen atmospheres both antioxidants protected the fresh red meat colour with ascorbate/citrate being more efficient than the rosemary extract, whereas no effect of antioxidant on meat colour was found in beef patties stored in 100% nitrogen.

TL;DR: Chitosan alone and in combination with either rosemary or α-tocopherol had the best antioxidative effect, while the best results were obtained with the combination of ch itosan and rosemary.

TL;DR: The results obtained demonstrate the potential for using health promoting nutraceuticals in meat and meat products by demonstrating the thermal stability of GSE and BB.

TL;DR: The results suggest that high power ultrasound is capable of reducing objective texture measurements of beef without compromising the other quality parameters investigated.

TL;DR: It was not possible to conclude whether the effect of proteolysis and lipolysis during ripening of the started fermented sausages was due to the activity of the starter cultures or to the action of meat endogenous enzymes.

TL;DR: ST, SG and SA delayed microbial spoilage, redness loss and lipid oxidation, thus increasing the shelf life of the raw sulphite beef patties by 3 days, suggesting that the quantity of SO(2) added can be reduced to obtain healthier raw meat products.

TL;DR: No significant differences were found in moisture and NaCl content of samples treated under STAT conditions and AG conditions, while the influence of ultrasound on the mass transfer process during meat brining depended on the intensity applied, and at the highest level of intensity studied, the water content was significantly higher than the initial water content of meat.

TL;DR: It is demonstrated that the use of CLSM together with NMR relaxometry can provide further information on the relationship between structural characteristics of meat and resultant water distribution.

TL;DR: The diversity of microbiota, both in the environment and in traditional fermented European sausages, is reviewed, finding the great diversity of lactic acid bacteria and staphylococci was linked to manufacturing practices.

TL;DR: The sensory evaluations indicated that the greatest overall acceptability in a low fat sausage was attained when the hydrated oatmeal or tofu were at their 15% addition level, respectively, and the moisture absorption measurements suggest that the decrease in hardness may be due to the higher water-retention properties of oatmeal in response to heat treatment.

TL;DR: The present review proposes a synthesis of the major advances made in individual, breed, and species genetic identification in the last years, focusing on advantages and disadvantages and on their real future applications for animal productions.

TL;DR: Physical and sensory analysis showed that the sausages with encapsulated fish oil and flaxseed oil resembled the control most, and the addition of canola oil and encapsulated flax seed oil resulted in a comparable shelf life as the control in terms of lipid oxidation.

TL;DR: The current findings indicate activation rate of μ-calpain may be associated with proteolysis of desmin and talin and could play a role in the development of drip loss.

TL;DR: Proper use of the ones that are approved offers opportunities for economically improving production efficiency and carcass leanness while maintaining acceptable marbling and tenderness, while some provide opportunities to enhance meat color and quality.

TL;DR: The results of this preliminary study indicate that a higher level of dietary supplementation may be required in order to effect observable differences in pork characteristics.

TL;DR: The decisive role of rubber-like properties of connective tissues in meat tenderness variations is demonstrated, i.e. pressure and elastic modulus follows most of the variations of meat toughness.

TL;DR: It is suggested that the more important regions of the spectra to estimate the sensory characteristics are related to the absorbance of these two chemical components in meat samples and both intramuscular fat and water could be more accurately predicted by Vis/NIR spectra than sensory characteristics.

TL;DR: The nitrites added to frankfurters can be reduced from 150mg/kg to 100mg/ kg in combination with 12% tomato paste without any negative effect on the quality of the product.

TL;DR: The content of free amino acids in final ham products is 14-16 times that of green ham, and 191 volatile compounds have been identified during processing, which make a major contribution to the flavor of Jinhua ham.

TL;DR: Pork meat could be classified based on their exudative characteristics and color successfully after a hyperspectral-imaging-based technique was investigated to evaluate its potentials for objective determination of pork quality attributes.

TL;DR: It can be suggested that this assay can be used to determine mislabelled and/or fraudulent species substitution in comminuted meat products.

TL;DR: TPA parameters could be used to construct regression models to predict BS and therefore, to obtain a more complete textural property description of the dry fermented sausages.

TL;DR: The main goal of the present work was to determine the overall antioxidant status in fresh meat from animals fed different diets and to differentiate them through their odour profiles, and to describe an analytical relationship between the odour profile and the antioxidant power of fresh meat.

TL;DR: The variability of the residual contamination emphasized the different cleaning, disinfecting and manufacturing practices routinely followed by these small-scale processing units regularly colonised at various levels by spoilage and technological microflora with excessive contamination levels in some of the PUs.