Precooked Meat Research Articles

Comparative analysis of quality and flavor profiles in raw and pre-cooked large yellow croaker (Larimichthys crocea) meat post freezing and reheating

To clarify the potential application of large yellow croaker (LYC) as a prefabricated dish, present study evaluated the quality and flavor differences between raw and pre-cooked LYC after freezing storage and reheating via steam, water bath, and microwave methods. Results showed that raw meat retained significantly higher moisture content and water-holding capacity (WHC) compared to pre-cooked meat (p < 0.05). At 0 weeks, moisture content in RA-W, RA-S, and RA-M was 1.25 %, 2.06 %, and 3.2 % higher than PC-W, PC-S, and PC-M, respectively. WHC of RA-W, RA-S, and RA-M was 1.85 %, 4.1 %, and 1.01 % higher than raw group. Pre-cooked samples had significantly higher lipid and protein oxidation, especially with microwave reheating, with TBARS 27.5 % higher than raw group. Sensory scores and color stability were better maintained in pre-cooked samples. GC-IMS indicated that volatile flavor peak intensities were highest in the microwave group. The study provides insights for developing prefabricated LYC dishes.

Selection and quantification of volatile indicators for quality deterioration of reheated pork based on simultaneously extracting volatiles and reheating precooked pork.

This study was to screen and quantify characteristic volatiles tied to the quality deterioration of reheated pork via simultaneously reheating (75°C, 30min) and collecting headspace volatiles of precooked pork (100°C, 10min; stored: 0°C, 0-14 d) for GC-MS analysis. The concentrations of hexanal (6.05±0.86-12.05±0.44mg/kg), (E)-2-octenal (1.54±0.16-3.07±0.08mg/kg), (E,E)-2,4-heptadienal (1.52±0.44-2.58±0.31mg/kg) and 8 other selected volatiles in reheated pork increased as the storage time of the precooked counterparts increased. The increase rate of hexanal was 2.9-199 times faster than that of other volatiles based on zero-order reaction fitting (R2=0.876-0.997). Results from clustering analysis of these volatiles were consistent with their formation pathways tied to lipid autooxidation. This simple approach, reheating and collecting volatiles of precooked meat concurrently, introduces a new possibility for standardizing volatile analysis of precooked meats required being reheated before consumption.

Consumers’ attitudes toward refrigerated ready-to-eat meat and dairy foods

Abstract The constant variation of people’s lifestyle has been linked to changes in people’s eating habits. The consumption of ready-to-eat (RTE) food products, such as fresh vegetables, salads, dairy, pre-cooked meat, or pre-cooked meals, has increased in all western countries. This study aims at characterization of the Portuguese consumers’ attitude toward chilled RTE meat and dairy foods consumption. The study was performed using a questionnaire survey disclosed through an internet platform. The sample consisted of 350 individuals, who voluntarily answered the questionnaire. The survey included questions to characterize the Portuguese purchase and food safety attitudes related to dairy and meat RTE food products. The questionnaire also included questions for the sociodemographic characterization of the sample involved. According to the results, it is not clear to the customers as which is the safer refrigerated RTE food selling format, pre-packed or foods on request. The participants consider refrigerated RTE dairy and meat food products safer when purchased at the delicatessen department in the supermarket than those purchased at open markets or bazaars. With respect to the customers’ habits, they usually purchase RTE dairy or meat food products mainly from the supermarket, and in pre-packed format. Globally, the results reveal that Portuguese consumers are conscious and follow assertive attitudes toward food safety, contributing to maintain the refrigerated food chain, even when they take the product home.

Comparative characterization of fatty acids, reheating volatile compounds, and warmed-over flavor (WOF) of Chinese indigenous pork and hybrid pork

Chinese indigenous pork is preferred by consumers because of its unique nutritional and flavor characteristics. The aim of this study was to investigate the fatty acid contents and reheating volatile compounds (i.e., warmed-over flavor (WOF)) of the biceps femoris muscle of four Chinese indigenous (i.e., Guangdong small-ear spotted, GSS; hill black, HB; Beijing black, BB; Qingyu, QY) and one hybrid (i.e., Duroc × Landrace × Yorkshire, DLY) pig breeds. Principal component analysis of 20 fatty acids and 30 reheating volatiles showed that five pig breeds could clearly be distinguished from each other. Among the pig breeds studied, GSS showed the lowest WOF contents and odor activity values (OAVs) (1251.87 μg/kg and 1111.64, respectively). Differences in WOF content and OAV among the four other breeds did not significantly differ (P > 0.05). Correlation analysis demonstrated that C16:1, C18:1, and C18:2 may be the key fatty acids of WOF formation. This study provides a new strategy for reducing the WOF of precooked meat products.

Consumer exposure to warmed-over flavour and their attitudes towards the use of natural antioxidants as preservatives in meat and meat products

PurposeThe objective of the study was to assess consumer exposure to warmed-over flavour, their eating habits with respect to pre-cooked stored meats, awareness of antioxidants and attitudes towards the use of natural antioxidants as preservatives in meat and meat products.Design/methodology/approachA total of 238 Check-All-That-Apply (CATA) design questionnaires were used to gather information from the University of Fort Hare community in the Eastern Cape province of South Africa.FindingsThe majority of the respondents had been exposed to warmed-over flavour before. More than half of the respondents did not know about antioxidants. Respondents were in support of the use of natural antioxidants in meat and meat products.Research limitations/implicationsThe study mainly captured consumer habits based on living arrangements. Age influence could not be extrapolated due to the nature of the population, which was being studied. The population was limited to the University community, which is mainly made up of not so widely spread age groups and more or less similar levels of education. As a result, the findings and conclusions may not be a true reflection of the general public consumers in terms of age, level of education and employment status.Originality/valueThis research presents an original insight into consumer habits concerning the purchasing and storage of pre-cooked meat and meat products. The study revealed that most consumers nowadays prefer ready-to-eat or pre-cooked meat and meat products due to convenience. The warmed-over flavour is common in pre-cooked meats. The findings suggests that the meat industry has to improve the shelf-life of pre-cooked foods such that warmed-over flavour development is delayed to fit into the current consumer habits. In recent years there has been a growing interest in the use of natural antioxidants to improve shelf-life of muscle foods. However, there is a dearth of information on consumer attitudes towards the use of natural antioxidants as preservatives. This study reveals that consumers are willing to try products formulated using natural antioxidants.

Разработка новых видов мясных полуфабрикатов – котлет для людей старшего возраста

Разработка новых видов мясных полуфабрикатов – котлет для людей старшего возраста

Antioxidant Action of Rosemary and Oregano Extract in Pre-Cooked Meat Hamburger

The main goal is to compare the antioxidant potential of rosemary and oregano natural extracts in precooked beef burger by assessing the lipid oxidation extent and sensory analysis. Five formulations (F) of hamburger were prepared from beef and mechanically separated as follows: meat containing sodium erythorbate (F1); deodorized rosemary extract (F2); oregano extract (F3); rosemary plus oregano extracts (F4) and without antioxidant addition, denominated control formulation (CF). The samples were frozen at ?18°C for 24 hours, then submitted to heat treatment in an electric oven with internal controlled temperature of 75°C, and again frozen for a period of 30 days. The lipid oxidation extent (determined by thiobarbituric acid reactive substances— TBRS) was evaluated at 0, 15 during 30 days. After heating in plate to temperature of 75°C, the samples were submitted to color, taste and odor evaluation by 40 untrained tasters. The formulations F1, F2 and F4 presented lower concentrations of TBRS, whereas CF at day zero already showed very high values, indicating oxidation of the product. The samples showed good acceptance in the sensorial analysis.

Impact of eliminating the carcass chilling step in the production of pre-cooked chicken breast meat

SUMMARY Pre-cooked chicken meat products provide convenience to consumers and are growing in popularity globally. Poultry meat destined for pre-cooked meat products typically undergoes chilling on the carcass skeletal frame and deboning before cooking. However, cooking products directly without prior carcass chilling has the potential to reduce energy costs and more effectively destroy microorganisms. The objective of this study was to compare the use of non-chilled chicken fillets (either hot-boned or left intact on carcasses) to chilled fillets for pre-cooked products. Broiler carcasses were collected from the processing line immediately after evisceration. Fillets were either deboned or left intact on carcasses and cooked either directly without prior carcass chilling or deboned and cooked immediately after chilling. The tenderness of cooked products was estimated with the blunt Meullenet-Owens Razor Shear test. Results showed no difference (P > 0.05) in shear measurements between cooked non-chilled fillets and cooked chilled fillets regardless of deboning. Leaving fillets intact on carcasses during cooking resulted in lower shear values compared to deboned fillets regardless of chilling. There were no significant differences (P > 0.05) in cook yield between non-chilled fillets and chilled fillets. These results demonstrate that compared to chilled fillets, non-chilled fillets can be used for pre-cooked chicken breast meat in commercial practice without adverse effects on meat tenderness or cook yield. Fillets left intact on carcasses during cooking significantly improves shear of finished products.

Dietary Brazilian red pepper essential oil on pork meat quality and lipid oxidation

ABSTRACT: The purpose of this study was to evaluate the effects of feeding pigs with diets containing increasing levels of Brazilian red pepper essential oil ( Schinus terebinthifolius Raddi) on the physical attributes, fatty acid profile and oxidative stability of precooked meat. Seventy-two weanling pigs (5.7±0.8kg) were allotted in a completely randomized block design experiment with four treatments, six replicates per treatment, and three animals per experimental unit (pen). Animals were fed with a basal diet supplemented with 0, 500, 1,000, or 1,500mg kg-1 Brazilian red pepper essential oil during the 35-d experimental period. At the end of the experiment, one animal per experimental unit (16.4±2.2kg) was slaughtered to sample Longissimus dorsi muscle for analysis. Dietary supplementation of Brazilian red pepper had no effect (P&gt;0.05) on pork meat color, pH, cooking loss and shear force. Inclusion of essential oil in the diet provided a linear increase (P&lt;0.05) of the saturated fatty acids content of L. dorsi, especially myristic (C14:0) and stearic (C18:0) fatty acids. Utilization of essential oil in pig diets reduced significantly the production of secondary lipid oxidation compounds measured as TBARS in raw pork meat (P&lt;0.001) and immediately after cooking (P&lt;0.001). However, during 8-d storage assay, the addition of essential oil in the diet did not protect pork meat lipids from oxidation. Therefore, Brazilian red pepper added to pig diets increased the saturated fatty acids content and reduced lipid oxidation in fresh meat and short-term heat treatment without affecting pork meat physical attributes.

Исследование антиоксидантных свойств мясного кулинарного полуфабриката высокой степени готовности

Исследование антиоксидантных свойств мясного кулинарного полуфабриката высокой степени готовности

Efficacy of Ultraviolet‐C Light to Eliminate Staphylococcus Aureus on Precooked Shredded Bullfrog Back Meat

AbstractThe aim of this study was to investigate the effect of ultraviolet (UV)‐C treatment on the decrease of the inoculated Staphylococcus aureus population in precooked shredded bullfrog meat. The precooked meat was inoculated with 8 log cfu/g of S. aureus. The packaged bullfrog's back meat was then exposed to low (0.65 mW/s/cm2), medium (1.04 mW/s/cm2) and high (1.68 mW/s/cm2) UV‐C intensities over different time intervals (60, 100 and 140 s). A reduction of 3 log cfu/g was observed in all treatments when compared with the inoculated but nonirradiated treatment (T0). All the UV‐C treatments of bullfrog's back meat used in this study reduced the S. aureus count (P &lt; 0.05). However, this decrease was not statistically significant between each UV‐C treatment. Due to its effectiveness in log reduction, UV‐C light technology can be utilized for this type of bacteria reduction in the precooked shredded bullfrog back meat industry.Practical ApplicationsIn this work, we studied the effect of short‐wavelength ultraviolet (UV)‐C light to reduce Staphylococcus aureus levels in precooked shredded bullfrog back meat. First, this study contributes knowledge about the use of a nonthermal technology as a pathogen‐reduction step in exotic meat. Second, the UV‐C is presented as a fast, practical and inexpensive method and does not change the industrial flow. Lastly, the data showed that there was a significant reduction of these bacteria in precooked shredded bullfrog back meat and suggests that it can be effectively applied in the bullfrog meat industry.

Effect of dietary carnosic acid on meat quality from suckling lambs

In order to elucidate the influence of dietary carnosic acid on the quality of suckling-lamb meat, twenty-four lambs were fed ad libitum daily with milk replacer (MR) alone (control group, CTRL), enriched with carnosic acid (CARN, 0.096gkg−1 live weight, LW), or vitamin E (VITE, 0.024gkg−1, LW), the last group being considered as a positive control. Animals were slaughtered at the intended body weight (11–12kgLW). Longissimus thoracis muscles were used to asses proximate composition of meat, whereas different muscles (longissimus lumborum and gluteus medius) were sliced and kept refrigerated during 0, 7, and 14 days to determine water holding capacity, thiobarbituric acid reactive substances (TBARS), and cholesterol oxidation products (COPs) in cooked meat samples. Biceps femoris muscles were used for the analysis of volatile compounds on precooked meat after 1 and 7 days of storage. The results indicate that, at the dose used, carnosic acid dietary supplementation seemed to be less effective than vitamin E reducing lipid oxidation of suckling-lambs meat.

Salmonella enterica serovar Agona European outbreak associated with a food company

We investigated an international outbreak of Salmonella Agona with a distinct PFGE pattern associated with an Irish Food company (company X) producing pre-cooked meat products sold in various food outlet chains in Europe. The outbreak was first detected in Ireland. We undertook national and international case-finding, food traceback and microbiological investigation of human, food and environmental samples. We undertook a matched case-control study on Irish cases. In total, 163 cases in seven European countries were laboratory-confirmed. Consumption of food from food outlet chains supplied by company X was significantly associated with being a confirmed case (mOR 18·3, 95% CI 2·2-149·2) in the case-control study. The outbreak strain was isolated from the company's pre-cooked meat products and production premises. Sufficient evidence was gathered to infer the vehicles of infection and sources of the outbreak and to justify the control measures taken, which were plant closure and food recall.

Dietary Phosphorus Restriction in Dialysis Patients: Potential Impact of Processed Meat, Poultry, and Fish Products as Protein Sources

Dietary intake of phosphorus is derived largely from protein sources and is a critical determinant of phosphorus balance in patients with chronic kidney disease. Information about the phosphorus content of prepared foods generally is unavailable, but it is believed to contribute significantly to the phosphorus burden of patients with chronic kidney disease. Analysis of dietary components. We measured the phosphorus content of 44 food products, including 30 refrigerated or frozen precooked meat, poultry, and fish items, generally national brands. Measured and reported phosphorus content of foods. Phosphorus by using Association of Analytical Communities official method 984.27; protein by using Association of Analytical Communities official method 990.03. We found that the ratio of phosphorus to protein content in these items ranged from 6.1 to 21.5 mg of phosphorus per 1 g of protein. The mean ratio in the 19 food products with a label listing phosphorus as an additive was 14.6 mg/g compared with 9.0 mg/g in the 11 items without listed phosphorus. The phosphorus content of only 1 precooked food product was available in a widely used dietary database. Results cannot be extrapolated to other products. Manufacturers also may alter the phosphorus content of foods at any time. Protein content was not directly measured for all foods. Better reporting of phosphorus content of foods by manufacturers could result in improved dietary phosphorus control without risk of protein malnutrition.

Modeling heat transfer and inactivation of Escherichia coli O157:H7 in precooked meat products in Argentina using the finite element method

The presence of Escherichia coli is linked with sanitary deficiencies and undercooking of meat products. Recent studies have detected E. coli O157:H7 in black blood sausages. Minimum time–temperature specifications to kill the bacteria were obtained by numerical simulations of the microscopic heat conduction equation using the finite element method, and calculating the temperature profile of the sausage and the population of E. coli at the coldest point during heating. The model was validated by heating sausages in a water-bath. The effects of heat transfer coefficients and water temperatures on the required time to achieve an inactivation value (IV) of 12log are reported. Macroscopic heat balances were simultaneously solved to consider the temperature drop in the water batch as a function of the ratio between the mass of thermally treated sausage and the heat capacity of the system.

Mate (Ilex paraguariensis) as a source of water extractable antioxidant for use in chicken meat

Aqueous extract of mate, made from dried leaves of Ilex paraguariensis, St. Hilaire, was shown to be effective during chilled storage for up to 10 days in protecting lipids and vitamin E against oxidation in pre-cooked meat balls made from chicken breast added 0.5% salt and packed in atmospheric air. Extracts made with water, methanol, ethanol or 70% aqueous acetone were evaluated by comparing (1) total phenolic content, (2) radical scavenging capacity, (3) effect on lipid oxidation in a food emulsion model, and in liposomes. Based on the three-step evaluation, aqueous mate extract was preferred for food use. Dried leaves were further compared to dried rosemary leaves in chicken meat balls, and mate (0.05 and 0.10%) found to yield equal or better protection than rosemary at the same concentration against formation of secondary lipid oxidation products.

Determination of Mass Transfer Coefficients During the Vacuum Cooling of Pre-Cooked Meat Cuts

The influence of meat sample dimensions on the mass transfer coefficient (kS) of precooked cuts of pork, beef, and chicken during vacuum cooling, as well the behavior of this coefficient during the vacuum cooling process, were investigated. It was evidenced that the kS parameter presented statistical correlations with sample volume. The strongest dependence was found for precooked breast chicken, showing that this product can be cooled by vacuum impregnation. Knowledge of this dependence is important in order to evaluate the dimensions and geometric formats of meat cuts to be treated by vacuum cooling. Experiments with cylinders filled with moist sand showed that for porous materials kS can be considered proportional to the sample volume, and that the initial moisture content influences the internal temperatures during the cooling process. Knowledge of the kS behavior, with respect to sample volume, aids an understanding of the water evaporation and temperature decrease during the vacuum cooling of porous foods.

Heat Intensity and Warmed-over Flavor in Precooked Chicken Patties Formulated at 3 Fat Levels and 3 Pepper Levels

Heat intensity and warmed-over flavor (WOF) were evaluated to determine the effects the composition of precooked, chopped, and formed chicken patties would impart on the perception of red pepper heat and the development of oxidation. Patties were formulated at 5%, 7%, and 9% fat with marinade formulated at 0%, 0.2%, and 0.4% pepper. A trained sensory panel assessed the heat intensity over 3 min using time intensity evaluation. Heat and WOF intensities of the patties were measured 5 times over a 9-wk storage period. As fat level increased, total time intensity and time to maximum heat intensity increased. Patties formulated at 7% and 9% fat were perceived to be more intense in heat than the 5% fat patties. Patties formulated at 0.2% and 0.4% pepper had less intense WOF than patties with 0% pepper level. Chemical measurement of oxidation (thiobarbituric acid numbers) indicated that increasing pepper content decreased malonaldehyde content. Incorporation of pepper into a chopped and formed meat product requires a higher pepper content at lower fat levels to impart the same level of heat intensity as in patties of higher fat level. Increasing the pepper content also will aid in decreasing production of malonaldehyde in a precooked meat product, thereby reducing the intensity of warmed-over flavor as perceived by the consumer.

Antioxidant effect of dittany (Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (Rosmarinus officinalis)

Dittany (Origanus dictamnus L.) has been compared with rosemary (Rosmarinus officinalis L.) as an antioxidant in pre-cooked meat balls made from chicken breast and added 0.50% salt during chill storage for up to ten days packed in atmospheric air. For an addition of 0.10% of dried leaves, dittany yielded protection of the product against oxidation a little less efficiently but comparable to dried rosemary added at the same concentration. For addition of 0.050%, dittany was less efficient than rosemary, while dittany at this concentration protected vitamin E against degradation in the product during storage even better than rosemary.

Reduction of Warmed‐Over Flavor Volatiles from Freeze‐Dried Lean by Supercritical CO2 Extraction

ABSTRACTSupercritical carbon dioxide (SC‐CO2) was used to extract warmed‐over flavor (WOF) volatiles from cooked, freeze‐dried beef at 40°C and pressures of 10.3 MPa or 30 MPa after 2 days storage. WOF markers, hexanal, heptanal, octanal, nonanal, and 2,3‐octanedione, were identified in the volatiles profile of precooked beef by dynamic headspace extraction and gas chromatography‐mass spectrometry before and after CO2 extraction. TBARS and levels of WOF markers increased over 2 days storage. There was a reduction in WOF markers at both extraction pressures. The higher pressure led to greater reduction of WOF markers (e.g., hexanal: 73.5%) than the lower pressure (e.g., hexanal: 60.3%), notably for heptanal and nonanal. SC‐CO2 may be applicable for reducing WOF volatiles from precooked meats.