Journal of Muscle Foods最新文献

{"title":"COLOR DEVELOPMENT DURING NATURAL FERMENTATION AND CHEMICAL ACIDIFICATION OF SALAMI-TYPE PRODUCTS","authors":"S. BARBUT","doi":"10.1111/j.1745-4573.2009.00198.x","DOIUrl":"10.1111/j.1745-4573.2009.00198.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The impact of using natural fermentation with lactic acid bacteria (LAB), chemical acidification with liquid lactic acid, and encapsulated citric, gluconic or lactic acid were evaluated in raw and cooked salami-type products. Liquid lactic acid resulted in an immediate pH drop and significant increase in</i> L*<i>(lightness) and</i> a*<i>(redness) values, as well as clumping of the ground meat particles that exhibited moisture release due to excessive protein denaturation. Overnight LAB fermentation also resulted in increased</i> L*<i>and</i> a*<i>values, but unlike direct acid addition, did not cause moisture loss or clumping. Spectra data, collected after both treatments reached pH 4.6, revealed pretty similar curve shape, with higher values for the fermented product at 420–550 nm and 610–670 nm. The encapsulated acids, designed to release acid at about 62C, did not affect the color of the raw meat batters. Cooking of all treatments resulted in higher</i> L*<i>and</i> a*<i>values, both by about 50%.</i> L*<i>and</i> a*<i>values were pretty similar for all the acidified and non-acidified control. The only exception was a no-nitrite control, which showed a significantly (</i>P &lt; <i>0.05) lower</i> a*<i>value.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The use of different acidification methods to lower the pH of meat products (bacteria fermentation, direct acid addition, encapsulated acid) does affect the color of the product. When going through the process, care should be given to the rate of acidification. A slow acid production (fermentation) or acid release when the meat proteins have started to go through heat coagulation (by using acid encapsulated in hydrogenated vegetable oil) are recommended. Direct acid addition results in immediate lightening of the product as well as crumbling of the ground meat particles, which later negatively affect color and texture of the product.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 3","pages":"499-508"},"PeriodicalIF":0.0,"publicationDate":"2010-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00198.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PREPARATION OF LIQUID ANCHOVY (ENGRAULIS ENCRASICHOLUS) SOUP AND MICROBIOLOGICAL AND SENSORY CHANGES DURING REFRIGERATED STORAGE","authors":"BERNA KILINC","doi":"10.1111/j.1745-4573.2009.00194.x","DOIUrl":"10.1111/j.1745-4573.2009.00194.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>An easy and convenient way of a soup preparation is a liquid form. This liquid fish soup can be ready for consumption in a short time after boiled within the most 5 min. Therefore, this liquid fish soup can be especially preferred for working women because of easy to preparation. In this study liquid anchovy soup was made from the fresh anchovy fillets. The microbiological and sensory changes of anchovy soup during refrigerated storage were investigated. Total mesophilic and psychrotrophic bacteria counts increased from 2.23, 1.08 log cfu/mL to 6.10, 4.39 log cfu/mL, respectively, and sensory scores decreased to 1.20 on day 6. Total mesophilic bacteria count exceeded the critical limit of 6 log cfu/g on day 6. Coliform bacteria count, yeast-molds,</i> Staphyloccocus aureus<i>,</i> Escherichia coli <i>and</i> Salmonella <i>were not detected during the storage period. On day 5; anchovy soup were determined as “acceptable” but on day 6; they were no longer acceptable according to the results of microbiological and sensory analysis.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Liquid anchovy soup will be preferred especially by working women because of easy to use. The shelf life of liquid anchovy soup can be extended by using pasteurization process after putting into the bottles. This type of liquid anchovy soup production can be gained more commercial value. Antimicrobial and antioxidant chemical substances can also be effective for extending the shelf-life of fish soups in refrigerated storage.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 3","pages":"451-458"},"PeriodicalIF":0.0,"publicationDate":"2010-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00194.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401715","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"COMPARISON OF GROUND RAW SOYBEAN AND SOYBEAN MEAL DIETS ON CARCASS TRAITS OF GILTS","authors":"DANIEL J. SYKES,&nbsp;JOHN S. COUVILLION,&nbsp;JAMES M. MARTIN,&nbsp;THOMAS G. ALTHEN,&nbsp;BRIAN J. RUDE,&nbsp;MARK CRENSHAW,&nbsp;PAT GERARD,&nbsp;PETER L. RYAN","doi":"10.1111/j.1745-4573.2009.00199.x","DOIUrl":"10.1111/j.1745-4573.2009.00199.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>As part of an ongoing reproductive efficiency study with gilts fed a raw soybean (RSB) diet, an assessment of carcass traits was performed to measure the effect of antinutritional factors present in RSB. Yorkshire</i> × <i>Landrace crossbred gilts (</i>n = <i>20) were assigned to balanced isonitrogenous (crude protein 14%), isocaloric diets using either soybean meal (SBM,</i> n = <i>10) or ground RSB (</i>n = <i>10) as the protein supplement. Gilts were fed to day 35–45 of gestation and then harvested for recovery of the reproductive tract and carcass assessment. Carcass trait values included: a decrease (</i>P ≤ <i>0.05) in hot carcass weight of RSB gilts, but no differences in carcass length, back fat thickness (cm) at 1st rib, 10th rib, last rib, last lumbar and average back fat. Loin area cm², % fat free lean, muscle score and United States Department of Agriculture grade scores did not differ (</i>P &gt; <i>0.05). Thus, supplementing diets of prepubertal gilts through to early gestation with ground RSB had no observed adverse effects on carcass quality traits.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Raw soybeans (RSB) are not commonly used in swine diets due to known presence of antinutritional factors that may retard growth in young swine and may also affect carcass quality. However, the effect of using RSB on carcass quality in older swine has yet to be examined. The data from this study show that supplementation of swine diets with RSB can be used in gilts 155 days of age and older without affecting carcass quality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 3","pages":"509-518"},"PeriodicalIF":0.0,"publicationDate":"2010-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00199.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401579","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"GELATION OF FISH MUSCLE USING MICROBIAL TRANSGLUTAMINASE AND THE EFFECT OF SODIUM CHLORIDE AND PH LEVELS","authors":"H.M. MORENO,&nbsp;J. CARBALLO,&nbsp;J. BORDERÍAS","doi":"10.1111/j.1745-4573.2009.00193.x","DOIUrl":"10.1111/j.1745-4573.2009.00193.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Texturizing products by protein setting reinforced by Microbial Transglutaminase (MTGase), which forms covalent bonds between proteins, makes it possible to obtain minimally processed products in a raw state that can be commercialized in fresh or cooked products. In the present paper, microbiological analysis determined that restructured products would have a shelf life of up to 14 days (at 2C) if the pH of the samples were 6.0. The physicochemical properties of restructured fish muscle with added MTGase (0.5–1.0%) set at 5C for 48 h at different pH (6 and 6.8) and sodium chloride concentrations (0.5, 1.5 and 4.0%) were studied. pH had the greatest effect on the raw product's mechanical properties at low or medium NaCl concentrations, while at high NaCl concentrations, no differences between either pH were found. More than 0.5% MTGase had very little effect on the mechanical properties of restructured muscle.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The main aim is to establish bases for using fish fillet trimmings and minced muscle to prepare restructured products that can be commercialized in a raw state. One possibility is to process this kind of products with technologies normally used in whole fish muscle such as smoked fish fillets, carpaccios or marinated products. In addition, these raw restructured products can be commercialized to be cooked as a normal fresh fish fillet or pieces of fillet in a variety of preparations. Nowadays, most restructured products are thermically treated and this limits their consumption. One way of achieving raw restructured products is to use Microbial Transglutaminase to bind small pieces of the muscle. Knowledge of the effect of the combined action of salt and Transglutaminase on fish muscle would be important to develop products with the right consistence. It would also be important for these products to have a low pH to extend their shelf life.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 3","pages":"433-450"},"PeriodicalIF":0.0,"publicationDate":"2010-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00193.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401678","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"MOLECULAR AND BIOLOGICAL FACTORS AFFECTING SKELETAL MUSCLE CELLS AFTER SLAUGHTERING AND THEIR IMPACT ON MEAT QUALITY: A MINI REVIEW","authors":"K.M. PARK,&nbsp;A.B. PRAMOD,&nbsp;J.H. KIM,&nbsp;H.S. CHOE,&nbsp;I.H. HWANG","doi":"10.1111/j.1745-4573.2009.00182.x","DOIUrl":"https://doi.org/10.1111/j.1745-4573.2009.00182.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The postmortem factors like rate of glycolysis and muscle shortening have a major role on meat characteristics and these have been efficiently manipulated by methods like chilling regime, electrical stimulation and different hanging. These methods have been optimized with time leaving a little scope for further improvement. During the harvesting process of meat there is a generalized cell death often referred to as necrosis or apoptosis. This process of cell death has been well studied with respect to various physiological functions</i> in vivo <i>but its role in postmortem meat quality has received little attention. It is mainly regulated by caspases and also probably by calpains, cathepsins, proteasomes, lysosomal enzymes and other molecules, antioxidants and stress proteins. The term apoptosis appears to be more appropriate as evident by involvement of the enzyme systems and cell shrinkage. Further, examination of postmortem events effecting meat quality and correlate them to understand the cell death process may reveal the possible involvement of both apoptosis and necrosis processes, one preceding the other. This article is an attempt to review the apoptotic process of various cell lines and possible implication for muscle cells after slaughter and meat quality control.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Understanding the intricate biochemical mechanisms governing cell death processes after slaughter may help us provide better solutions for preslaughter animal handling and postslaughter interventions to manage meat toughness. Investigations on these tracks would distinguish muscle cell death processes after slaughter from apoptosis or necrosis, and consequently may lead to enhanced technological meat quality as available literature suggests that a number of molecules such as caspase family are likely to be involved in cell death process after slaughter and also in meat tenderization.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 2","pages":"280-307"},"PeriodicalIF":0.0,"publicationDate":"2010-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00182.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72144270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"D VALUES OF ESCHERICHIA COLI IN TILAPIA MEAT","authors":"KRISTINE P. SEVILLA,&nbsp;ALONZO A. GABRIEL","doi":"10.1111/j.1745-4573.2009.00174.x","DOIUrl":"10.1111/j.1745-4573.2009.00174.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>In this study, the decimal reduction times (</i>D <i>values) of the reference strain</i> Escherichia coli <i>(ATCC 25922) were established in tilapia</i> (Oreochromis niloticus) <i>meat homogenate. Known numbers of cells were inoculated to irradiated meat homogenate prior to heat treatments at 65, 70 and 75C. In all heating temperatures, inactivation rates significantly increased with increasing exposure times. The</i> D <i>values calculated from the</i> E. coli <i>survivor curves ranged from 0.50 to 1.13 min. The thermal resistance constant (</i>Z <i>value) calculated from the established</i> D <i>values was 28.5C. The established</i> D <i>and</i> Z <i>values of the reference strain may be used in calculating adequate thermal process schedules for tilapia meat, and possibly, other similar products.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>This study established the heat resistance characteristics of the bacterium <i>Escherichia coli</i> (ATCC 25922) in a tilapia meat medium. The results of this study may be applied in food manufacturing and food service industries where tilapia meat is used as a raw material or an ingredient. The thermal resistance parameters determined in this study can be used in establishing adequate thermal process or cooking schedules to ensure the inactivation of the target microorganism.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 2","pages":"167-176"},"PeriodicalIF":0.0,"publicationDate":"2010-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00174.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63400734","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"EFFECT OF SODIUM METABISULFITE AND CITRIC ACID ON THE QUALITY OF CRAYFISH (ASTACUS LEPTODACTYLUS)","authors":"SÜHENDAN MOL,&nbsp;ÖZGÜR AKKUŞ TÜRKMEN","doi":"10.1111/j.1745-4573.2009.00185.x","DOIUrl":"10.1111/j.1745-4573.2009.00185.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The aim of this study was the determination of the effect of sodium metabisulfite and citric acid on the quality of crayfish. The first group of crayfish (control) was boiled, chilled and packaged. The second group was treated with chemicals (100 g live crayfish for 1 L water, 0.1 g sodium metabisulfite and 0.5 g citric acid), then boiled, chilled and packaged. The last group was boiled with the same chemicals, chilled and packaged. Samples were stored at </i>+<i>4C. Treated samples were acceptable until the eighth day. However, the control samples spoiled according to the sensory analysis on the sixth day, and their pH, mesophilic and psychrophilic aerobic bacteria counts were (</i>P &lt; <i>0.05) higher than treated ones on that day. Using citric acid and sodium metabisulfite lower than the limits (50 mg/kg for cooked crustaceans according to Turkish and European Union legislations) improve the sensory quality and generally decrease the pH, mesophilic and psychrophilic aerobic bacteria counts of crayfish.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The results obtained from this study demonstrated that sodium metabisulfite and citric acid, used in limits determined by law, especially improve the sensory quality of crayfish. To maintain more remarkable results, using other chemicals with or without sodium metabisulfite and citric acid according to the legislations may be studied. These findings can be well utilized by researchers as well as manufacturers in their studies on improving the shelf life of crayfish. Based on our results, suitable methods of processing can be developed for improving the shelf life of crayfish.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 2","pages":"327-342"},"PeriodicalIF":0.0,"publicationDate":"2010-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00185.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63400819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"THE EFFECT OF POST-TRANSPORT ELECTROLYTE-GLUCOSE SOLUTION WHILE IN LAIRAGE ON CARCASS AND MEAT QUALITY OF YOUNG BULLS","authors":"ALPER ÖNENÇ","doi":"10.1111/j.1745-4573.2009.00181.x","DOIUrl":"10.1111/j.1745-4573.2009.00181.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The purpose of this study was to determine the effect of electrolyte-glucose solution (EG) while in lairage on carcass and meat quality of young bulls. Twenty Holstein Friesian young bulls were allocated to two groups, a control group (group C, n</i> = <i>10) and an electrolyte-glucose therapy group (group EG, n</i> = <i>10). Muscle glycogen content was significantly higher in EG (11.6 mmol/L) compared with C (8.8 mmol/l). Cooler shrinkage, muscle pH 24 h postmortem were lower in EG than in C; however, differences were found insignificant. Steaks in EG preserved color vividness along the blooming time, and had less thawing loss. Shear force of EG were significantly lower those of C (</i>P &lt; <i>0.05) and consumer sensory evaluations indicated that EG steaks were preferred to C steaks (</i>P &lt; <i>0.001). It was concluded that EG therapy for 18 h in lairage improved carcass and meat quality.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>In this study, the efficacy of liquid post-transit antemortem electrolyte-glucose therapy on carcass and meat quality of young bulls held in lairage was examined. Our results confirmed previous research results that have shown prevention from muscle glycogen loss in cattle before slaughter improved pH and meat texture. It was concluded that attributes (odor, flavor, tenderness and overall acceptability) at all aging periods (24 h, 4, 7 and 14 days) the electrolyte glucose treatment (EG) was significantly superior to the control. The study clearly showed that preslaughter EG treatment can be effective in improving carcass and meat quality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 2","pages":"268-279"},"PeriodicalIF":0.0,"publicationDate":"2010-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00181.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63400889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A RESEARCH NOTE: EFFECT OF COOKING TEMPERATURE AND TIME ON COLOR AND GEL STRENGTH OF SURIMI-LIKE PORK","authors":"G.H. KANG,&nbsp;S.T. JOO,&nbsp;G.B. PARK,&nbsp;S.G. CHOI,&nbsp;C.Y. HAN,&nbsp;B.C. KIM","doi":"10.1111/j.1745-4573.2009.00186.x","DOIUrl":"10.1111/j.1745-4573.2009.00186.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The effect of the cooking temperatures (65, 70, 75, 80 and 85C) and the cooking time (15, 20, 25, 30 and 35 min) on color and gel strength of surimi-like pork (SLP) derived from porcine semi-membranosus muscle was investigated. The hardness value of SLP gel increased significantly with increasing cooking temperature. However, after 20 min cooking time at 75C, the gels did not significantly increase in hardness. Results implied that cooking time and temperature both had effects on color and gel strength of SLP.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>This study was conducted to investigate the effect of cooking temperature and cooking time on color and gel strength of surimi-like pork. Cooking temperature and times are very important to manufacture of the surimi-like pork.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 2","pages":"343-349"},"PeriodicalIF":0.0,"publicationDate":"2010-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00186.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63400908","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"EFFECT OF ONION (ALLIUM CEPA L.) EXTRACT ON MICROBIOLOGICAL QUALITY OF REFRIGERATED BEEF MEAT","authors":"REYHAN IRKIN,&nbsp;MIKAIL ARSLAN","doi":"10.1111/j.1745-4573.2009.00183.x","DOIUrl":"10.1111/j.1745-4573.2009.00183.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The effect of onion (</i>Allium cepa <i>L.) extract on the fresh beef fillet meat was investigated. Beef fillet samples were cut into pieces and treated with 5, 10, 20 and 50 % onion-water extract (v/v) and stored in refrigeration conditions at 4C. Microbiological quality of the samples was investigated during storage for (0, 1, 3, 6 and 9) 9 days. Increasing concentrations of onion extract significantly affected</i> Escherichia coli <i>and yeast-mould counts (P</i> &lt; <i>0.05, P</i> &lt; <i>0.01);</i> Pseudomonas spp., <i>aerobic mesophilic bacteria and total coliforms were not affected significantly (P</i> &gt; <i>0.05) for some concentrations and days. The count of bacteria of the samples reached and exceeded the spoilage limit after 9 days at 4C. High concentrations of onion extract were effective in protecting beef meat, depending on the reduction of some microbial contaminations.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The effects of onion extracts on beef meat microbial spoilage were evaluated. Microbial spoilage of meat is an important factor influencing consumer health directly as well as influencing the cost and food availability. Antimicrobial activity of onion juice in different researches was previously reported. In this study, onion extract reduces some microbial contamination of beef fillet meat by inhibiting <i>Escherichia coli</i> and yeast-mould counts during 9 days at refrigeration conditions. Onion extract can find applications especially with service preservation of meat meals, with the aid of refrigeration, which is also prepared with onion flavor (döner kebap, meat balls, cig köfte, etc.).</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"21 2","pages":"308-316"},"PeriodicalIF":0.0,"publicationDate":"2010-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00183.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63401121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}