Cooked Beef Meat Research Articles

Changes in meat quality and volatile flavor compounds profile in beef loin during dry-aging

The objective of this study was to evaluate the effects of dry-aging on beef meat quality changes and flavor compound developments during dry-aging periods. The results showed increased pH and weight loss (P < 0.01), while decreased water content, drip loss, centrifugation loss, and cooking loss (P < 0.01) with dry-aging. The extension of dry-aging significantly improved shear force and myofibrillar protein fragmentation (P < 0.05) of beef loins. However, longer-term dry-aged (28 d) meat exhibited much lower a* values, and higher 2-thiobarbituric reactive substances and carbonyl content (P < 0.01) at the end of dry-aging and even subsequent display. A total of 62 volatile flavor compounds were detected with whole dry-aging periods, and aldehydes were the major potential contributors to cooked beef meat flavor. Principal component analysis indicated the difference in flavor compounds profiles between unaged and dry-aged beef. The content of Strecker aldehydes (2-methyl-butanal and 3-methyl-butanal), some acids, heterocyclic compounds, and ethyl acetate increased with the prolongation of dry-aging time. By combining partial least squares discrimination analysis, 34 compounds with variable importance projection (VIP) > 1 were screened as important aroma compounds changed during the dry-aging processing of beef.

Evaluación del efecto protector contra la oxidación lipídica de fracciones obtenidas a partir del epicarpio de tomate de árbol (Solanum betaceum Sendtn)

Se obtuvieron fracciones a partir del epicarpio de tomate de árbol (Solanum betaceum Sendtn) y se evaluó su efecto protector contra la oxidación lipídica en carne de res cocida (CRC). Un extracto obtenido a través de extracción supercrítica fue fraccionado empleando, a su vez, extracción en fase sólida; dichas fracciones fueron adicionadas a CRC (concentración 200 mg/kg). El efecto protector fue determinado a través de la comparación de algunos productos de oxidación y el antioxidante sintético terbutil-hidroxiquinona (TBHQ, concentración 200 mg/kg). Cuatro fracciones fueron obtenidas, la fracción de mayor polaridad mostró una alta eficiencia para inhibir la oxidación lipídica en CRC, reduciendo la formación de HPL y TBARS en 100 y 98,5%, respectivamente; mostró una eficiencia superior a la observada para el TBHQ. Esta fracción más activa fue sometida a análisis por cromatografía líquida de alta eficiencia-detector de arreglo de diodos (HPLC-DAD) y se identificaron algunos compuestos fenólicos: tres catequinas (epigalocatequina, epicatequina y galato de epigalocatequina) y un ácido fenólico (rosmarínico). Los resultados obtenidos permitieron evidenciar que el epicarpio de tomate de árbol es fuente de antioxidantes con efecto protector sobre CRC, alternativa de aprovechamiento y valorización para dicho residuo agroindustrial.

Minerals Concentration and Textural Properties of Beef Raw and Cooked Meat and Offal

Abstract. Introduction: Consumers preferences for solid food are, for the majority of foods groups, influenced by their textural properties. Romanian traditional cuisine is rich in meat foods and therefore this food group has an important contribution to the total mineral intake as well as the ingestion of potentially toxic metals such as Cd and Pb. Although beef liver is an important source of minerals for human consumption, its concentrations in Cd and Pb and heterogeneous textural properties may hinder its acceptability. Aims: The purpose of the work was to estimate raw and cooked beef meat and offal mineral quality including Cd and Pb concentrations and their contribution to a balanced human diet and health as well as the influenced of thermal preparation on their mineral and textural properties. Materials and methods : Beef liver, kidney and longissimus dorsi muscle were bought from local markets. Thermal preparation was conducted by microwave and boiling with no water contact. Texture profile analyses was conducted for quantifying textural properties such as Hardness , Cohesiveness, Springiness, Springiness Index, Chewiness, Adhesiveness and Stiffness. The mineral concentrations of the raw and cooked samples were analyzed by ICP-MS. Conclusion: The offal textural parameters variability was very large within the same organ and compared to the muscle textural parameters variability too. Muscle and offal thermal preparation strongly influenced their minerals’ concentrations as well as their textural properties. Thermal preparation significantly decreased beef liver and kidney samples’ total K and Na concentrations. It is suggested that for improving beef liver acceptability, the consumer has to be advised on the influence of the thermal preparation on beef liver parts’ textural properties as well as minerals concentrations.

Minerals Concentration and Textural Properties of Romanian Beef Row and Cooked Meat and Offal

Introduction: Consumers preferences for solid food are, for the majority of foods groups, influenced by their textural properties. Romanian traditional cuisine is rich in meat foods and therefore this food group has an important contribution to the total mineral intake as well as the ingestion of potentially toxic metals such as Cd and Pb. Although beef liver is an important source of minerals for human consumption, its concentrations in Cd and Pb and heterogeneous textural properties may hinder its acceptability. Aims: The purpose of the work was to estimate raw and cooked beef meat and offal mineral quality including Cd and Pb concentrations and their contribution to a balanced human diet and health as well as the influenced of thermal preparation on their mineral and textural properties. Materials and methods: Beef liver, kidney and longissimus dorsi muscle were bought from local markets. Thermal preparation was conducted by microwave and boiling with no water contact. Texture profile analyses was conducted for quantifying textural properties such as Hardness, Cohesiveness, Springiness, Springiness Index, Chewiness, Adhesiveness and Stiffness. The mineral concentrations of the raw and cooked samples were analyzed by ICP-MS. Conclusion: The offal textural parameters variability was very large within the same organ and compared to the muscle textural parameters variability too. Muscle and offal thermal preparation strongly influenced their minerals’ concentrations as well as their textural properties. Thermal preparation significantly decreased beef liver and kidney samples’ total K and Na concentrations. It is suggested that for improving beef liver acceptability, the consumer has to be advised on the influence of the thermal preparation on beef liver parts’ textural properties as well as minerals concentrations.

Supercritical fluid extracts from tamarillo (Solanum betaceum Sendtn) epicarp and its application as protectors against lipid oxidation of cooked beef meat

The possibility of using the tamarillo (Solanum betaceum (Cav.) Sendtn (syn. Cyphomandra betacea)) epicarp as source of compounds with antioxidant activity in cooked beef meat (CBM) was explored. Extracts from tamarillo by supercritical fluid extraction (SFE) and Soxhlet extraction (SE) were obtained. The SFE was performed using pure CO2 at different temperatures and pressures (40 and 50°C; 10, 20 and 30MPa) and CO2 added with ethanol (CO2/EtOH) as co-solvent (2, 5 and 8%, w/w). The SFE kinetics and mathematical modeling of the overall extraction curves (OEC) were also investigated. EtOH and hexane were used in the SE. The antioxidant activity (AA) of extracts was evaluated in CBM as well as the protection against lipid oxidation was determined by measuring lipid hydroperoxides (LHP) and thiobarbituric acid reactive species (TBARS). The extract obtained by SFE with CO2/EtOH (50°C/30MPa and 2% of EtOH) showed the highest AA. In SFE, the co-solvent addition improved considerably the AA and the extraction yield. The extracts obtained by SFE with CO2/EtOH showed a better AA compared with the synthetic antioxidant TBHQ. The highest yield values were achieved by SE with ethanol (7.7±0.4%) and by SFE with 5% EtOH (1.9±0.1%). The results indicate that extracts of tamarillo epicarp are a potential source of antioxidant compounds.

An unusual case of meat allergy

A 35 years old woman presented with allergic rhinitis and asthma with cat epithelium's sensitivity (Skin prick test positive) treated with antihistamines, nasal and bronchial steroids. The patient has been maintening the cat in her apartment. After a couple of years from the onset of respiratory allergic disease, she presented an oral allergy syndrome type clinical reaction, gastric pain and diarrhea at once after eating cooked pork meat . Skin prick test (SPT) performed with commercial extracts and fresh meat were positive for pork meat according with the 'pork-chat syndrome'. Subsequently she presented the same symptoms after eating goat cheese and goat meat.A prick by prick for the culprit foods confermed the food allergy. Recently the same symptoms presented after eating not well cooked beef meat. In her personal history we focused on an anaphylactic reaction occurred at 23 y.o. after injection of antirabbit serum used for antipneumococcal vaccination. The specific IGEs dectection (microarray IMMUNOCAP ISAC system) was positive only for :bovine (Bos d6), cat (Fel d2) ,dog (Can f3), horse (Equ c3) serum albumin and cat, dog lipocalin (Fel d 4, Can f 1).No other foods or respiratory allergens specific IGEs were detected. Meat allergy is a rare allergic disorder, more frequent during the first year of life but unusual in adults. Unusually the sensitization to pork meat presented before the goat and beef allergy. Interestingly no milk allergy was found associated to meat allergy (while in children is frequent ). As it's common the patient presented cat sensitivity and subsequently a crossreactivity towards dog,cat and beef serum albumins. The patient avoids pork, sheep,goat meat but she can eat well cooked beef meat.

Volatile compounds in ground beef subjected to high pressure processing: A comparison of dynamic headspace and solid-phase microextraction

The effect on the volatile profile of cooked beef meat, previously subjected to high pressure (400 MPa, 10 min at 12 °C) followed by a 3-d refrigerated storage, was investigated by comparing two extraction techniques i.e. dynamic headspace and solid-phase microextraction. Dynamic headspace was more efficient in extracting 2,3-butanedione and secondary alcohols. Solid-phase microextraction, being more efficient in extracting substances such as 1-alcanols, ethyl esters and acids, permitted to better categorize the effects caused in the volatile fraction by refrigerated storage and high pressure processing. The volatile fraction of cooked control beef meat contained high amounts of diketones and low amounts of methyl ketones, secondary alcohols, aldehydes and fatty acids. While diketones nearly disappeared after the 3-d refrigerated storage, the other compounds together with ethanol and ethyl esters increased significantly. Pressurized beef samples underwent fewer changes than non-pressurized samples during refrigerated storage, leading to a volatile profile closer to that of control beef.

Gas chromatography-olfactometry analysis of beef meat originating from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls

The volatile compounds of cooked meats from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls were isolated in a model mouth apparatus. Their odour activity was determined by gas chromatography-olfactometry based on a detection frequency method. A total of thirty compounds possessed an odour activity in cooked beef meat. Significant influences of breed and diet on the development of the odour-active compounds of cooked beef meat were observed. The meat of Belgian Blue seemed to generate more odour-active compounds and to be more influenced by the feeding diet than the other breeds. This could be the consequence, at least in part, of its double-muscle condition. However, no obvious justifications could be given to explain the influence of the diet. Different chemical compositions are factors of importance for explaining the different aroma profiles between breeds, but some other parameters should also play an important role.

Evaluation of two commercial solid-phase microextraction fibres for the analysis of target aroma compounds in cooked beef meat

The aroma profile of cooked beef meat has been investigated by solid-phase microextraction (SPME) combined with gas chromatography–mass spectrometry (GC–MS). Out of more than 200 volatile compounds, 36 key odour-active compounds were selected for analysis. Several extraction times, desorption times, temperature conditions and fibre types were tested to achieve a fast and reproducible extraction, and a representative analysis of the aroma profile of cooked beef. Extraction conditions and fibre type significantly affected the majority of the target compounds. Divinylbenzene–carboxen–polydimethylsiloxane (DVB–CAR–PDMS) fibre presented a better reproducibility at all extraction times and extracted more efficiently the less volatile compounds than the carboxen–polydimethylsiloxane (CAR–PDMS) fibre. The high molecular weight compounds seemed to achieve faster the equilibrium between the headspace and DVB–CAR–PDMS fibre. The use of SPME was shown to be a simple, sensitive, selective, representative, fast, and low-cost method for the evaluation of key odour-active compounds in cooked beef meat, even if further research on quantitative analysis of volatiles using SPME on solid samples has to be done.

Detection of Adulteration of Minced Beef Meat with Lard and Pork Meat Using some Molecular and Immunological Techniques

Detection of pork meat or lard in food as adulterants is of considerable importance nd interest in many parts of the world. This study was carried out to evaluate some traditional as well as recent methods being used in food analysis in order to detect pork meat or lard in beef meat. The traditional techniques include Amino and Fatty acids analyses, but the recent techniques were Polyacrylamide Gel Electrophoresis and Enzyme Linked Immunosorbent Assay (ELISA]. Raw and cooked beef meat admixtures contained 1, 5 and 10% of pork meat were subjected to analyses using the above mentioned techniques. Gas liquid chromatograph IGLC] analysis of fatty acids showed that beef meat fat contained high level of both palmitic acid [C16:0] and stearic acid [C 18:0]. Whereas pork [lard] had high levels of linoleic acid [C 18:2] as well as Eicosinic acid [C20:0]. Amino acids analyses were not clear method for the detection of adulteration due to the absence of clear difference in amino acids composition. Polyacrylamide-Gel-

Comparison of instrumental and sensory evaluation of texture of cured and cooked beef meat

AbstractThe instrumental and sensory texture attributes of beef muscles (M. longissimus dorsi and M. semimembranosus) were compared after curing and thermal treatments. Shear, compression and puncture tests were carried out with an UTM Instron 4301 and the sensory evaluation was made with the score method. The force values obtained for puncture test gave a greater degree of correlation with the sensory tenderness, hardness and elasticity than the shear test forces. The shear test forces were found to significantly correlate with sensory tenderness only for muscles with perpendicular orientation of fibres to the direction of shear blade movement. The evaluation of beef texture with compression test was dependent on the level of sample deformation degree. The force values of compression were found to correlate significantly with elasticity and juiciness of meat up to 60% deformation levels, but at deformation levels higher than 60% appeared significant correlation with tenderness and hardness. The obtained results showed the usefulness of puncture test with proposed parameters for the instrumental measurements of beef texture.

Enalapril Attenuates Glomerular Hyperfiltration following a Meat Meal

It has been shown that the glomerular filtration rate increases after a meat meal. We examined in humans whether enalapril, which has been shown to decrease glomerular capillary pressure in rats with chronic renal failure, could attenuate the renal response to a meat meal. Twelve healthy volunteers were studied after an oral protein load, 1.5 g/kg body weight, as lean cooked beef meat, and on a separate day, after eating the same meal with prior oral intake of enalapril. On the control day, creatinine clearance increased from 114.3 +/- 4.7 before the meal to 137.1 +/- 4.7 ml/min/1.73 m2 after the meal (p less than 0.001). On the enalapril intake day, creatinine clearance increased from 113.7 +/- 5.6 before the meal to 128.3 +/- 5.8 ml/min/1.73 m2 after the meal (p less than 0.01). However, the mean increase in creatinine clearance was lower on the enalapril intake than on the control day (14.0 +/- 4.3 vs. 21.0 +/- 4.1%, p less than 0.05). Mean arterial pressure before the meal was lower on the enalapril intake day than on the control day (76.2 +/- 3.5 vs. 84.2 +/- 3.6, p less than 0.01). Likewise, postprandial mean arterial pressure was lower on the enalapril day compared with the control day (69.9 +/- 2.8 vs. 78.5 +/- 3.7, p less than 0.01). We conclude that enalapril blunts the hyperfiltration which follows a meat meal.