Showing papers in "Meat Science in 2017"

TL;DR: The results of size exclusion chromatography, circular dichroism spectra, UV absorption specta, and intrinsic fluorescence spectroscopy indirectly proved that multiple F-T cycles could cause protein aggregation and degradation, α-helix structure disruption, hydrophobic domain exposure, and conformational changes of MP.

TL;DR: The basic contractile unit of muscle, the sarcomere, will contract as the muscle goes into rigor post-mortem, underlying the phenomena described as rigor contraction, thaw rigor, cold shortening and heat shortening.

TL;DR: The effects of different chilled, frozen and combined chilled and frozen storage practices (particularly the chilled-then-frozen combination) on meat quality and spoilage traits are reviewed in order to contribute to superior management of these traits during product distribution.

TL;DR: The content and nature of the precursors present in the meat are affected by several factors including genetics, feed, handling of the live animals and subsequent Handling of the meat.

TL;DR: A combination of volatile compounds may form a unique 'fingerprint' which can be analysed pattern recognition algorithms with an electronic nose and provide results that correlate well with hedonic perception in a short time and at a low cost.

TL;DR: The microencapsulation of n-3 PUFA-rich oils by external ionic gelation can be considered an effective strategy to produce healthier burgers.

TL;DR: The results indicated that PE was effective on retarding lipid and protein oxidations in beef meatballs and on preventing rancid odour formation.

TL;DR: It was found that a* provided the most simple and robust prediction of beef colour acceptability, and beef colour was considered acceptable when a* values were equal to or above 14.5.

TL;DR: It is shown that catechin at 200μmol/g protein led to the greatest increase in the surface hydrophobicity of MP and the microstructure and dynamic rheological properties confirmed the unfavorable effect of cATEchin on the MP gel properties.

TL;DR: Low-field NMR relaxometry revealed that chitosan impacted the heating-induced changes in water distribution differently from other fibers and that CMC had a higher capability to counteract the impact of heat-induced protein denaturation on water expulsion than the other fiber types.

TL;DR: The advances being made in nanotechnology will be incorporated into food packaging and presumably into meat packaging when appropriate and useful, and active and intelligent packaging are not widely used for antioxidant, antimicrobial, and other functions to stabilize and enhance meat properties.

TL;DR: The interaction between monoglycerides and phytosterols resulted in stronger oleogel networks with a differentiated crystalline structure, increased hardness and gel strength, increased storage modulus (G') values and decreased melting temperatures compared to monoglycersides oleOGels.

TL;DR: This review attempts to identify the most relevant quality attributes in beef that may be considered in future iterations of QAS to increase consumer satisfaction and, potentially, to increase returns to industry.

TL;DR: F Films containing 2% ZEO alone and in combination with different concentrations of PE and CN extended the shelf life of minced beef during storage in refrigerated condition for at least 11days without any unfavorable organoleptic properties.

TL;DR: If the demand for WFP begins to increase in Mexico, the supply chain should consider a certification system to guarantee product origin based on current conditions.

TL;DR: In the future, a combination of new and innovative technologies will be ideally suited to deliver a range of desired textures for meat products.

TL;DR: In reformulation, consumers had a preference for ham and sausages over beef burgers, and for reduced salt and/or fat over non reduction, and in relation to healthy ingredients, omega 3 was preferred over none, and vitamin E was least preferred.

TL;DR: It will be shown that Hyperspectral imaging coupled with multivariate analysis has great potential to replace traditional analytical methods for predicting various quality parameters and classifying muscle foods.

TL;DR: Forty Nellore heifers were fed with different diets with or without essential oils and active principles or its blend aiming to maintain/improve meat quality during shelf-life, and the diets with essential oil and the active principle blend reduced the lipid oxidation and reduced the color losses in relation to control diet.

TL;DR: Opportunities for exploiting the inherent value of protein-rich meat processing co-products, in the context of increased global demand for protein and for sustainable processing systems, are discussed.

TL;DR: The flexible thin-layer plasma system could be employed as a means for decontamination of beef jerky, with slight changes to the physicochemical quality of the product.

TL;DR: The results suggest that the extracts obtained from grape and olive pomaces could be effectively used to replace sodium ascorbate in lamb meat products.

TL;DR: The least degree of changes in the drip loss, microstructure, and color of the pork loin samples was obtained with radio frequency tempering, suggesting its potential application in providing rapid defrosting without quality deterioration in the frozen meat industry.

TL;DR: Informing consumers about suckler cow husbandry results in a change of their preferences from 'organic' to 'extensive sucklerCow husbandry', which holds great potential for extensively produced beef.

TL;DR: A significantly lower Listeria monocytogenes growth was observed for V5 compared to all other variants during the storage time of 28days (P<0.05), and sensory analysis showed that overall acceptance of V4 and V5 was comparable with V1.

TL;DR: It is outlined how sustainable diets are possible without the elimination of meat, and non-voluntary and voluntary mitigation strategies offer potential to reduce dietary GHGE.

TL;DR: It is shown that bacteriophage application during tumbling of red meat trim and poultry can provide additional Salmonella control in ground products.

TL;DR: Faster oral breakdown and higher peak saliva concentrations of non-volatile flavor compounds in high IMF grilled beef were consistent with higher tenderness and more intense flavor perception, consistent with more intense sensory flavor.

TL;DR: High quality low-fat Bologna-type sausages with sodium reduction close to 50% can be produced by replacing 50% NaCl by KCl and with addition of 1% lysine and/or 0.1% liquid smoke as flavor enhancers.

TL;DR: The results showed that the proposed technique has a great potential, as a non-destructive and fast technique, that can be used to classify beef with respect to the degree of marbling.