Journal ArticleDOI
Flavour perception of oxidation in beef
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TLDR
Meat oxidation increased throughout display for each of the diets, as shown by a rise in TBARS values, and positive attributes, such as beef flavour or overall liking, decreased throughout display, whereas negative attributes,such as abnormal and rancid flavours, increased.About:
This article is published in Meat Science.The article was published on 2006-02-01. It has received 620 citations till now. The article focuses on the topics: Lipid oxidation & Saturated fat.read more
Citations
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Fat deposition, fatty acid composition and meat quality: A review
J. D. Wood,MB Enser,AV Fisher,G.R. Nute,P.R. Sheard,R. I. Richardson,SI Hughes,F. M. Whittington +7 more
TL;DR: It is shown that a major factor is the total amount of fat and that phospholipid, where 18:2n-6 is located, declines as a proportion of muscle lipid and the proportion of neutral lipid, with its higher content of saturated and monounsaturated fatty acids, increases.
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A Comprehensive Review on Lipid Oxidation in Meat and Meat Products.
Rubén Domínguez,Mirian Pateiro,Mohammed Gagaoua,Francisco J. Barba,Wangang Zhang,José M. Lorenzo +5 more
TL;DR: The fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors that influence lipid oxidisation, and the routine methods to measure compounds derived from lipid oxidation in meat are reviewed.
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Where is MAP Going? A review and future potential of modified atmosphere packaging for meat
TL;DR: Packaging technology innovations and ingenuity will continue to provide MAP that is consumer oriented, product enhancing, environmentally responsive, and cost effective, but continued research and development by the scientific and industry sectors will be needed.
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Revisiting the conversion of muscle into meat and the underlying mechanisms
Ahmed Ouali,Carlos Hernan Herrera-Mendez,Gerald Coulis,Samira Becila,Abdelghani Boudjellal,Laurent Aubry,Miguel Angel Sentandreu +6 more
TL;DR: The consequences of programmed cell death or apoptosis on muscle cells structure and biochemistry and on meat qualities as well is reviewed and the strong analogies between the known consequences of apoptosis and the postmortem changes affecting a set of different muscle characteristics are described.
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Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf-Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms
TL;DR: Commercially available polyphenols can decrease primary and secondary lipid peroxidation levels, inhibit lipoxygenase activity, improve meat color stability, minimize the degradation of salt-soluble myofibrillar protein and sulfhydryl groups, and retard bacterial growth.
References
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Journal ArticleDOI
A distillation method for the quantitative determination of malonaldehyde in rancid foods
TL;DR: An improved distillation method is described for the quantitative determination of malonaldehyde in foods containing oxidized fats and a high correlation of TBA numbers with rancid odor in cooked meats was established.
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Kinetics of lipid oxidation in foods
Theodore P. Labuza,L. R. Dugan +1 more
TL;DR: In this paper, the basic kinetics of lipid oxidation can be simplified for application to the study of food deterioration, and the physical and chemical factors that control oxidation are examined and analyzed in terms of food structure and composition.
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Oxidative quality and shelf life of meats
TL;DR: An overview of how lipid oxidation affects the quality and shelf life of meat and meat products, and how shelf life can be extended through dietary vitamin E supplementation above requirement levels is provided.
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Relationship Between TBA Numbers and Inexperienced Panelists’Assessments of Oxidized Flavor in Cooked Beef
B. E. Greene,T. H. Cumuze +1 more
TL;DR: In this paper, two inexperienced sensory panelists rated a series of ground beef samples four or six times for intensity of oxidized flavor and found that the initial range of oxidised flavor detection for this panel group was within a range of TBA numbers that closely resembled the previously determined threshold level for trained panelists.