Precooked Meat Research Articles

Factors Affecting Static Headspace-Gas Chromatographic Analysis of Lipid Oxidation in Precooked Meat

Sample equilibration time, the addition of butylated hydroxytoluene (BHT) during sample preparation, sample particle size, and sample phase fraction (ΦS) were evaluated as factors affecting static headspace-gas chromatographic analysis of lipid oxidation in precooked meat. The addition of BHT during sample blending shortened the sample equilibration time from more than 40 min to 15 min and led to more reproducible and precise analytical results. The combination of smaller and homogeneous sample particles with ΦS = 0.5 resulted in an increased sensitivity and reproducibility of analysis. Keywords: Static headspace chromatography; lipid oxidation; equilibrium time; sample phase fraction; sample particle size

Influence of the oxidative quality of dietary oil on broiler meat storage stability

Broilers were fed a high fat diet containing 11% oil (9% rapeseed oil, 2% soya bean oil) and the oil was given either as fresh (peroxide value of 1 meqv. O 2kg −1 oil) or as highly oxidised (peroxide value of 156 meqv. O 2kg −1 oil). Diets were supplemented with 46 mg all-rac-α-tocopheryl acetate kg −1 diet, resulting in a tocopherol content of 80.8 mg α-tocopherol and 58.6 mg γ-tocopherol per kg diet in the fresh oil diet and of 44.0 mg α-tocopherol and 18.3 mg γ-tocopherol per kg diet in the oxidised oil diet, respectively, reflecting the degradation of the natural occurring tocopherols in the oxidised diet. Only minor differences were seen with respect to fatty acid composition in muscles from birds fed the two diets. The oxidation of the dietary oil lowered lipid stability significantly ( p < 0.01) in both raw and precooked meats during chill storage, whereas only minor effects on the stability of frozen meat were seen. Tocopherol levels were significantly lower ( p < 0.01) in muscles from birds fed the oxidised oil diet, explaining the decreased lipid stability of meat from these birds. Thigh meat was more susceptible to lipid oxidation during storage than breast meat, regardless of dietary treatment, although thigh meat had markedly higher tocopherol levels than breast meat. The molar ratio of PUFA > 18:2 (polyunsaturated fatty acids with three or more double bonds) to α-tocopherol was significantly ( p < 0.01) higher in thigh meat compared with breast meat, explaining the lower stability of the former during storage.

Oxidation in pre-cooked minced pork as influenced by chill storage of raw muscle

During storage for four days at 4 °C of pre-cooked minced pork, lipid oxidation measured as thiobarbituric acid reactive substances (TBARS) and as hexanal by solid phase microextraction was found to depend on the level of lipid hydroperoxides rather than on the TBARS in the raw muscle ( M. Longissimus dorsi). Storage for up to six days at 4 °C, prior to mincing and cooking, resulted in a decrease in lipid hydroperoxides measured as conjugated dienes and in increasing TBARS-value in the raw muscle, and in a pre-cooked product with better oxidative stability. The correlation coefficient between accumulation of TBARS and hexanal in the pre-cooked meat was 0.98, indicating that the new technique using solid phase microextraction with subsequent GC-analysis for determination of hexanal can be used as an alternative technique to describe lipid oxidation in pre-cooked meat.

Use of Edible Films and Tocopherols in the Control of Warmed Over Flavor

Growing demands of consumers for convenience has increased the market for frozen food entrees. This has challenged the meat scientist to find new methods of improving the quality of precooked meat items. Warmed over flavor (WOF) development has been identified as a problem in precooked meat products. Edible films and natural antioxidants are known to inhibit WOF and may improve precooked meat quality. Film physical property testing demonstrated that the ZN films had lower % elongation and tensile strength compared to SA films. Oxygen permeability (O2P) of the SA films was 0.613–5.818cm3.μm/m2.d.kPa, whereas water vapor permeability (WVP) was 5.20–7.09g.m/s.Pa and 5.61–6.12 × 10−9g.m/s.Pa for the SA and ZN films respectively. After physical property determination, the following five film treatments were applied to the chops: control, SA, starch alginate + 4% (w/v) TOC (SAT), ZN, and zein + 4% (w/v) TOC (ZNT). Thiobarbituric acid reactive substance test (TBARS) was performed on 0, 3, 6, and 9 days of refrigerated storage, and sensory panelists determined off-flavor and juiciness on days 0, 3, and 6. TBARS values for the chops coated with the SAT, ZN and ZNT films were significantly lower than control and SA treated chops on days 6 and 9. Sensory panelists rated samples coated with SA and SAT as significantly juicier than other treatments and SAT, ZN, and ZNT as having significantly higher off-flavor on all days. The SAT, ZN and ZNT films appeared to be lowering the amount of lipid oxidation as shown by the TBARS but may impart an off-flavor. With the removal of unwanted flavors from edible films and natural antioxidants, their application may help improve the quality of precooked meats used in convenience food products.

Comparison of the Petrifilm™ Yeast and Mold Culture Film Method to Conventional Methods for Enumerating Yeasts and Molds in Foods

Petrifilm™ Yeast and Mold (YM) plates were compared to acidified potato dextrose agar (APDA) and chloramphenicol-supplemented plate count agar (CPCA) for its suitability to enumerate yeasts and molds in 13 groups of food products. These products consisted of beans (dry and frozen, green), corn meal, flour (wheat), fruit (apple), a meat/vegetable entree (chicken pot pie), a precooked meat (beef), milk (dehydrated, nonfat), nuts (pecans), pasta, potatoes (dehydrated), precooked sausage, and a spice (black pepper). Correlation coefficients of Petrifilm™ YM plates versus APDA and CPCA pour plates for recovering total yeasts and molds from a composite of the thirteen test foods were, respectively, 0.961 and 0.974. Individually, Petrifilm™ YM plate counts were equivalent or higher than APDA and CPCA for some food groups and lower for other food groups. Because food particle interference can make enumeration of yeast and mold colonies on Petrifilm™ YM plates difficult for some food groups, potential food interference will need to be evaluated for each food group tested.

Role of metal ions and heme pigments in autoxidation of heat-processed meat products

The effect of myoglobin (Mb), hemoglobin (Hb), hemin (Hm) and the preformed cooked cured-meat pigment (CCMP), as well as Fe(II), Fe(III), Cu(I) and Cu(II) on the oxidative stability of cooked comminuted pork was studied over a 21 day storage at 4°C. All these compounds, except CCMP, had pro-oxidant activity. The pro-oxidant effect of metal ions was more pronounced at their lower oxidation state, as measured by the 2-thiobarbituric acid (TBA) test. Addition of chelators, disodium salt of ethylenediaminetetraacetic acid (Na 2EDTA), and to a lesser extent sodium tripolyphosphate (STPP), inhibited the pro-oxidant activity of the above compounds, Addition of metal ions to the meats after cooking similarly enhanced the autoxidation of lipids in the above systems, thus reflecting the importance of processing conditions and equipment wear-out on the oxidative state of precooked meat products.

Research Note: Film-to-Meat Adhesion Strength with a Cook-in-the-Film Packaging System for a Poultry Meat Product

Film-to-meat adhesion strength for a comminuted product of poultry breast meat processed by a cook-in-the-film procedure ranged from 4.42 to 4.18 g (In force) across a width of 2.54 cm when sufficient raw tissue was used in the blends of raw tissue and precooked meat. The adhesion strength was reduced (P<.05) when less than 50% of the meat blend was raw tissue. The results suggested that film-to-meat adhesion development is a functional property dependent on the availability of undenatured, extractable, myofibrillar protein present in the initial meat blend.

The Effect of Varying Levels of Raw and Precooked Spent Fowl Muscle in the Manufacture of Restructured Steaks

Spent fowl muscle (raw or precooked) was flaked and formulated to include: 1) 100% raw meat; 2) 80% raw meat and 20% precooked meat; 3) 50% raw meat and 50% precooked meat; and 4) 20% raw meat and 80% precooked meat. The products were mixed, formed, pressed, and cut into restructured steaks. Steaks were evaluated for physical appearance, fat, and moisture content, cooking and textural properties, and sensory attributes. As the percentage of precooked spent fowl meat was increased in restructured steaks, the steaks appeared lighter in color, contained less moisture and more fat, and suffered greater cooking losses than restructured steaks made with a higher percentage of raw meat. In addition, as the percentage of precooked meat was increased, the restructured steaks became less tender, less cohesive, and received lower sensory scores.

Precooking and Flake Size Effects on Spent Fowl Restructured Steaks

Four formulations of spent fowl muscle, each made to contain 40% dark muscle and 60% white muscle, were prepared as follows: (a) raw meat, large flake size; (b) raw meat, small flake size; (c) precooked meat, large flake size and (d) precooked meat, small flake size. Each formulation was mixed with 0.3% NaCl, 0.25% Na tripolyphosphate and 0.25% hydrolyzed vegetable protein for 10 min, pressed into logs under 400 psi, frozen and cut into steaks. Steaks were evaluated for moisture and fat content, cooking properties, texture and sensory attributes. Restructured steaks made from precooked chicken muscle had lower initial moisture contents and lost less moisture during cooking than restructured steaks made from raw meat. Flake size had no significant effect on cooking losses; however, the smaller flake sizes contributed to a more tender product. Steaks made from the raw chicken meat were of a more acceptable flavor. Restructured steaks made from raw flakes were significantly more desirable in texture and overall palatability and were more tender and juicy than restructured steaks made from precooked chicken.

Quantitative relationship between alpha-tocopherol and polyunsaturated fatty acids and its connection to development of oxidative rancidity in chicken skeletal muscle.

Quantitative relationships were investigated between α-tocopherol and either polyunsaturated fatty acids (PUFA) or PUFA>18:2 (PUFA with three or more double bonds) in chicken dark meat (thigh muscle) and light meat (M. pectoralis profundus). Their effects on the development of oxidative rancidity in precooked meats held at 5°C for 3 days were also investigated. Chicken dark meat had higher concentrations of α-tocopherol (μmol) per gram of PUFA or PUFA > 18 :2 than did chicken light meat. 2-Thiobarbituric acid (TEA) values for the cooked ground meats held at 5°C for 3 days tended to increase at both higher and lower concentrations of α-tocopherol than the concentration of about 1.5 μmol of α-tocopherol per gram of PUFA regardless of the type of chicken skeletal muscle.

Oilseed Protein Ingredients as Antioxidant for Meat in Foodservice

This study indicates that glandless cottonseed, peanut or soy protein ingredients may be incorporated in gravy or sauce for precooked meat products to retard development of oxidative rancidity. The oilseed protein ingredients were incorporated in the gravy in which cooked ground beef patties (100% beef) were stored; also, hot-water extracts of the protein ingredients were used as a cover liquid for refrigerated roast beef slices. Oxidative rancidity in the beef patties or in the roast beef slices after 3 and 6 days of storage at 4 C was determined by the thiobarbituric acid test.

EFFECT OF TOCOPHEROL SUPPLEMENTATION ON THE QUALITY OF PRECOOKED AND MECHANICALLY DEBONED TURKEY MEAT

Journal of Food ScienceVolume 37, Issue 6 p. 853-856 EFFECT OF TOCOPHEROL SUPPLEMENTATION ON THE QUALITY OF PRECOOKED AND MECHANICALLY DEBONED TURKEY MEAT RANDALL W. WEBB, RANDALL W. WEBB Dept. of Animal Science, Iowa State University, Ames, IA 50010Search for more papers by this authorW. W. MARION, W. W. MARION Dept. of Animal Science, Iowa State University, Ames, IA 50010Search for more papers by this authorP. L. HAYSE, P. L. HAYSE Dept. of Animal Science, Iowa State University, Ames, IA 50010Search for more papers by this author RANDALL W. WEBB, RANDALL W. WEBB Dept. of Animal Science, Iowa State University, Ames, IA 50010Search for more papers by this authorW. W. MARION, W. W. MARION Dept. of Animal Science, Iowa State University, Ames, IA 50010Search for more papers by this authorP. L. HAYSE, P. L. HAYSE Dept. of Animal Science, Iowa State University, Ames, IA 50010Search for more papers by this author First published: November 1972 https://doi.org/10.1111/j.1365-2621.1972.tb03686.xCitations: 22 Journal Paper No. J-7261 of the Iowa Agriculture & Home Economics Experiment Station, Ames, Iowa. Project No. 1864. We gratefully acknowledge Mrs. Betty E. Miner for assistance with sensory analysis. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume37, Issue6November 1972Pages 853-856 RelatedInformation

マグロ青肉に関する研究-III

No particular method has been known so far to distinguish the individuals with green meat among catches of yellowfin tuna, because the abnormality becomes apparent only through the process of precooking. According to the authors' findings, however, water suspension of kidney tissue is colored light brown in the case of normal body, and brownish black in with greened body, showing a color graduation in good agreement with that of precooked meat. On the basis of the findings it is suggested that greened body can be easily distinguished from the normal one by judging the color of kidney suspension. Table 2 shows prescriptions of color standard applicable to such inspection.

The Effect of Method of Cooking on the Moisture Content of Canned Pre-Cooked Poultry Meat

Moisture content of the meat and solid content of the broth from open- and pressure-cooked chicken and fowl were investigated during cooking and subsequent processing. During cooking, pressure-cook...