Search

Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under strictly controlled conditions of time and temperature. Over the past few years, scientific articles have explored the physical, biochemical, and microbiological properties of SV cooking. In this review, we provide a critical appraisal of SV as an alternative method of meat cooking, including the types of methods, types of SV meat products, and effects of SV parameters on the meat quality and the mechanisms of transformation taking place in meat during SV cooking. Based on the available data, it can be concluded that most research on the SV method refers to poultry. The yield of the process depends on the meat type and characteristics, and decreases with increasing temperature, while time duration does not have an impact. Appropriate temperatures in this method make it possible to control the changes in products and affect their sensory quality. Vacuum conditions are given a minor role, but they are important during storage. The limited number of studies on the approximate composition of SV meat products makes it challenging to draw summarizing conclusions on this subject. The SV method allows for a higher microbiological quality of stored meat than conventional methods. The literature suggests that the SV method of preparing beef, pork, and poultry has many advantages. [ABSTRACT FROM AUTHOR]

This study investigates the effects of different cooking methods and meat cuts on the textural and sensory properties of pork and beef. Meat samples were prepared according to guidelines and relevant standards using pan frying and grilling. Three types of pork cuts were included (pork ham, loin and neck) and three types of beef steak (chuck steak, round steak and sirloin steak). Textural properties such as hardness, springiness, cohesiveness, gumminess, and chewiness were analyzed. Sensory attributes that are the most common for assessing the palatability of cooked meat were used. In the comparison of cooking methods within textural parameters, grilled pork and beef samples were tougher than fried ones. The cooking methods of meat samples depending on types of cuts resulted in different sensory attributes. [ABSTRACT FROM AUTHOR]

Abstract Post-processing feasibility studies the integrity of the designed internal and external structures of 3D printed products. This study examined the effect of infill density (50%, 75%, 100%) and fat content (0, 1, 2, 3 fat layers within a structure) on the post-processing physical changes and texture of lean meat-lard composite layer 3D printed meat products cooked sous-vide. Data from raw and cooked samples were collected to determine cooking loss, shrinkage, moisture retention, fat retention, hardness, chewiness, and cohesiveness. 3D printed objects were successfully cooked, maintaining the internal and external structures. Infill density contributed proportionally (P <.05) to moisture retention, hardness and chewiness, and inversely (P <.05) to shrinkage and cohesiveness, with no effect on fat retention. Whereas, the fat content influenced proportionally (P <.05) to cooking loss, shrinkage, and cohesiveness, and inversely (P <.05) to fat and moisture retention, hardness, and chewiness. The interaction of both independent variables showed a significant effect (P <.05) on all the responses, except for fat retention. Highlights • Multi-constituents composite meat products are 3D printed using beef paste and lard. • The 3D printed meat products are suitable for sous-vide post-processing. • Fat content and infill density contribute to physical changes during cooking. [ABSTRACT FROM AUTHOR]

The article presents the author's views on the efforts to produce cultured meat as of March 2019. The August 2013 launch of a hamburger made of bovine muscle cells that were grown in vitro is discussed as well as the challenges facing companies and scientists in mass producing cultured meats. These challenges include the lack of an affordable scalable growth medium and the ability to create tissue that is found in meat.

This study models the losses of water-soluble vitamins B3 and B6 from beef meat during cooking by convection, radiation and/or contact with a hot surface. The model takes into account both expulsion of vitamins in the juice, and their possible thermal denaturation. Heat and mass transfers are predicted based on a previous study, and thermal denaturation is calculated by a first order equation. Unknown model parameters values were determined using a first set of experiments in which meat cubes were heated in water-bath. Model predictions were then compared with vitamin losses measured on different meat cuts steam-cooked in an oven. The model predictions agree with the measured losses in the oven. The model can be extended to meat of farming animals other than beef, other muscles than those used in this study, and other water-soluble vitamins than B3 and B6, if the rate constants used to predict juice expulsion and vitamins denaturation are changed. [ABSTRACT FROM AUTHOR]

Background: Toxoplasmosis is a zoonotic disease causing severe symptoms in pregnant women and immunocompromised individuals. On average, worldwide, around 30% of people are seropositive. The oral transmission route is of great significance and food, particularly meat, is an important transmission vehicle for T. gondii. However, the role of different food matrices is debated.Objectives: The aim of this review was to assess the risk of humans developing acute T. gondii infection via the foodborne route.Study Eligibility Criteria: Case-control studies including acute cases of T. gondii infection were included after literature searches, without time limits, in several databases. All studies estimating the risk of acquiring T. gondii infection after consumption of specific food categories were included.Results: Three risk factors proved to be significantly associated with acute T. gondii infection in humans: consumption of raw/undercooked meat, Odds Ratio (OR) 3.44 (1.29-9.16), consumption of raw/undercooked beef, OR 2.22 (1.57-3.12), and consumption of raw/undercooked sheep meat, OR 3.85 (1.85-8.00). Consumption of raw/undercooked pork, raw eggs, and unpasteurized milk proved to be non-significant risk factors.Limitations: Limitations in the present review and meta-analysis are due to the low number of case-control studies available for analysis and the lack of a search strategy targeting gray literature.Conclusion: Consumption of raw/undercooked beef and sheep meat are important risk factors for T. gondii infection. Their consumption should be avoided in order to prevent toxoplasmosis, particularly by those in at-risk categories, including pregnant women. The review protocol is registered in PROSPERO database (CRD42016043295). [ABSTRACT FROM AUTHOR]

Background: Cooking processes affect the physical, chemical, and structural properties of meat proteins. Cooking may also affect the protein quality of meat, as indicated by the true ileal digestibility of individual amino acids, the content of each truly digestible amino acid, and the digestible indispensable amino acid score (DIAAS).Objective: The study aimed to determine the effect of the cooking process (raw, not cooked; boiled; grilled; pan-fried; roasted) of beef on true (standardized) ileal amino acid digestibility, true ileal digestible amino acid content, and DIAAS.Methods: Beef topside steak was subjected to one of the following conditions: raw, boiled, grilled, pan-fried, or roasted, followed by mincing. The growing pig was used as an animal model for the adult human. Diets containing the raw or cooked meats (10% crude protein content) were fed to growing pigs (n = 6 per diet; mean ± SEM bodyweight, 23.6 ± 0.48 kg) and samples of terminal ileal digesta were collected under anesthesia. True ileal amino acid digestibility of the beef was determined and DIAAS values were calculated.Results: There were only minor differences in true ileal amino acid digestibility across cooking conditions with all amino acids having true ileal amino acid digestibility in the range of 90-100%. In general, boiled meat had the highest true ileal digestible amino acid content (total of 724 g/kg dry matter), and roasted meat the lowest (total of 641 g/kg dry matter; P < 0.001). The DIAAS was greater (P < 0.001) for the raw, boiled, and pan-fried meat treatments (97-99%) than for roasted meat (91%) or grilled meat (80%). The high DIAAS (range 80-99%) across cooking conditions confirms that bovine meat is a high-quality protein source.Conclusion: Cooking conditions affect the true ileal digestible amino acid content and DIAAS of beef, as determined with the use of the pig model. [ABSTRACT FROM AUTHOR]

In this study, beef meatballs were produced by using different percentages of quinoa flour as functional ingredient. The effects of quinoa flour levels on physicochemical, textural, sensorial properties of meatballs were examined. Quinoa level had significant effect on fat and moisture contents (p<0.0001). The protein content was improved by adding quinoa flour. Cohesiveness, springiness, gumminess, redness(a*), yellowness(b*) values were significantly affected by addition of quinoa flour. According to sensorial analysis, meatball samples had high acceptability and favorable scores. Consequently, quinoa flour has high potential as gluten-free ingredient for use in meatball production in addition to nutritional value and health benefits. [ABSTRACT FROM AUTHOR]

The use of kinetic models is an evolving approach to describing quality changes in foods during processes, including storage. Previous studies indicate that the oxidation rate of myoglobin is accelerated under frozen storage conditions, a phenomenon termed reverse stability. The goal of this study was to develop a model for meat pigment oxidation to incorporate the phenomenon of reverse stability. In this investigation, the model system was an aqueous extract from beef which was stored under a range of temperatures, both unfrozen and frozen. The kinetic analysis showed that in unfrozen solutions, the temperature dependence of oxidation rate followed Arrhenius kinetics. However, under in frozen solutions the rate of oxidation increased with decreasing temperature until reaching a local maximum around −20 °C. The addition of NaCl to the model system increased oxidation rates at all temperatures, even above the initial freezing temperature. This observation suggests that this reaction is dependent on the ionic strength of the solution as well as temperature. The mechanism of this deviant kinetic behavior is not fully understood, but this study shows that the interplay of temperature and composition on the rate of oxidation of meat pigments is complicated and may involve multiple mechanisms. Practical Application A better understanding of the kinetics of quality loss in a meat system allows for a re-examination of the current recommendations for frozen storage. The deviant kinetic behavior observed in this study indicates that the relationship between quality loss and temperature in a frozen food is not as simple as once thought. Product-specific recommendations could be implemented in the future that would allow for a decrease in energy consumption without a significant loss of quality. [ABSTRACT FROM AUTHOR]

Some foodservice establishments, seeking to reduce cooking time and labor costs, have installed rapid-cook ovens. Food quality using these ovens, however, is still questionable compared to conventional preparation methods. This research compared precooked hamburger patties heated in a rapid-cook oven against raw hamburger patties prepared on a conventional grill. Secondarily, thawed precooked patties were compared to frozen precooked patties, both in the rapid-cook oven. Sensory panels were employed for both phases. The results indicate (a) preparing precooked hamburgers in a rapid-cook oven has no significantly different consumer acceptance ratings compared to raw hamburgers on a conventional grill, and (b) thawed hamburgers are more likely to be accepted than frozen in the rapid-cook oven. These findings may help foodservice practitioners prepare more acceptable products more efficiently. [ABSTRACT FROM AUTHOR]

The emotions associated with beef consumption, the influence of breeding system information on emotions (“Conventional” - C vs “Only from the Italian Simmental” – OIS label) and their relationship with liking were evaluated by 93 meat consumers. Respondents were asked to evaluate the same samples of Italian Simmental meat provided with the two different labels. Liking scores were obtained using a 9-point scale and the emotions from the EsSense25 list were scored on 5-point scale (1 = “not at all”, 5 = “extremely”). A positive and significant effect of OIS information was highlighted on liking scores. Moreover, the breeding system information significantly affected 22 out of the 25 emotions. OIS label elicited higher positive and lower negative feelings about the meat than did the C label. Providing the same beef with different breeding information led to different emotions being evoked in consumers, and these differences in emotions were associated with different levels of liking for beef. [ABSTRACT FROM AUTHOR]

The International Agency for Research on Cancer has classified red meat as “probably carcinogenic to humans” (Group 2A). In mechanistic studies exploring the link between intake of red meat and CRC, heme iron, the pigment of red meat, is proposed to play a central role as a catalyzer of luminal lipid peroxidation and cytotoxicity. In the present work, the novel A/J Min/+ mouse was used to investigate the effects of dietary beef, pork, chicken, or salmon (40% muscle food (dry weight) and 60% powder diet) on Apc-driven intestinal carcinogenesis, from week 3–13 of age. Muscle food diets did not differentially affect carcinogenesis in the colon (flat ACF and tumors). In the small intestine, salmon intake resulted in a lower tumor size and load than did meat from terrestrial animals (beef, pork or chicken), while no differences were observed between the effects of white meat (chicken) and red meat (pork and beef). Additional results indicated that intestinal carcinogenesis was not related to dietary n-6 polyunsaturated fatty acids, intestinal formation of lipid peroxidation products (thiobarbituric acid reactive substances, TBARS), or cytotoxic effects of fecal water on Apc-/+ cells. Notably, the amount of heme reaching the colon appeared to be relatively low in this study. The greatest tumor load was induced by the reference diet RM1, underlining the importance of the basic diets in experimental CRC. The present study in A/J Min/+ mice does not support the hypothesis of a role of red meat in intestinal carcinogenesis. [ABSTRACT FROM AUTHOR]

The two primary methods of infusing smoke flavor into meat products is through natural smoke and liquid smoke with each type comprising of different smoke compounds resulting in differences in organoleptic properties. The different specific smoke compounds absorb differently in water and fat. Limited research has been conducted on smoking fat, and how it alters the organoleptic properties of fat. The objective of this research was to determine if cold smoking fat prior to addition into sausages would generate a smoky flavor that the consumers would accept. The consumers rated cold smoke fat samples the lowest (P < 0.05) for like of flavor and overall like with no difference (P > 0.05) between the natural smoke and liquid smoke samples. Like of flavor was correlated (P < 0.05) to overall like (r = 0.87), like of texture (r = 0.63), and like of juiciness (r = 0.53). There were a greater (P < 0.05) percentage of consumers who liked the flavor of the natural smoke (80.8%) and liquid smoke (68.5%) sausages compared to cold smoke fat sausages (49.3%). Consumers who ranked the natural smoke or cold smoke fat treatment the highest for like of flavor did not like the flavor of the other treatments. Whereas, consumers who ranked the liquid smoke treatment the highest for like of flavor where neutral for the flavor of natural smoke treatment, and did not like the flavor of the cold smoke fat treatment. [ABSTRACT FROM AUTHOR]

Meat loses fluid during cooking, resulting in textural changes and loss in cook yield. To understand the structural basis of cooking losses, this work used 10 bovine semitendinosus muscles and two ageing periods (1 vs 14 days) to examine micro- and macro-level dimensional changes in muscle during heating. Muscle blocks, muscle fibre fragments and myofibrils all showed similar maximum shrinkage in cross sectional area (20–24%) but maximum length shrinkage was less in myofibrils (15%) than muscle blocks and fibre fragments (25%). Dimensional changes were dominated by shrinkage in individual muscle fibres and myofibrils, indicating that connective tissue does not play a major role. Transverse shrinkage predominantly occurred over 50–65 °C whereas the longitudinal shrinkage predominantly occurred over 70–75 °C; we attribute these two separate shrinkage events to denaturation of myosin and actin respectively. Higher cook losses in samples aged for 14 days versus 1 day suggests that desmin, nebulin and titin denaturation are not major drivers of fluid expulsion as these proteins are degraded during ageing. We postulate that proteolysis during ageing produces protein fragments which are more easily lost from the structure during cooking, along with water. [ABSTRACT FROM AUTHOR]

The ability to predict the aerobic plate count (APC) on a meat surface by rapid, nondestructive, and at-line measurement using fluorescence fingerprint (FF) spectroscopy coupled with fiber optics is reported here. The FF of beef slices stored for 3 days aerobically at 15 °C was measured using fiber optics at excitation wavelengths ranging from 200 nm to 500 nm and emission wavelengths ranging from 200 nm to 900 nm, which was followed by an APC of the same samples. The APC was successfully predicted by partial least squares regression (PLSR) of the measured FF dataset with a coefficient of determination of 0.831. From the variable importance in projection (VIP) score and the sign of the regression coefficient obtained by PLSR, it was indicated that tryptophan, NAD(P)H, Vitamin A, porphyrins, and flavins changed over time and were correlated with predicted APC. Rapid, nondestructive, and at-line analysis of the APC using FF spectroscopy coupled with fiber optics was shown to be applicable. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Central European Agriculture is the property of Journal of Central European Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Beef nutrition research has become increasingly important domestically and internationally for the beef industry and its consumers. The objective of this study was to analyze the nutrient composition of ten beef loin and round cuts to update the nutrient data in the USDA National Nutrient Database for Standard Reference. Seventy-two carcasses representing a national composite of Yield Grade, Quality Grade, sex classification, and genetic type were identified from six regions across the U.S. Beef short loins, strip loins, tenderloins, inside rounds, and eye of rounds (NAMP # 173, 175, 190A, 169A, and 171C) were collected from the selected carcasses and shipped to three university meat laboratories for storage, retail fabrication, and raw/cooked analysis of nutrients. Sample homogenates from each animal were analyzed for proximate composition. These data provide updated information regarding the nutrient status of beef, in addition, to determining the influence of Quality Grade, Yield Grade, and sex classification on nutrient composition. [ABSTRACT FROM AUTHOR]

Epidemiological studies identify meat as a major source of choline; however, the most comprehensive reference for food choline content, the United States Department of Agriculture (USDA) database for dietary choline, does not include values for meats of importance in some regions. In this work, the total choline and choline-containing moieties of 20 samples of meat were analyzed by LC–MS/MS; 16 samples analyzed are absent from the USDA database and 4 samples included for comparison. Average total choline for one serving (75 g) was 50 ± 12 mg, which was 82.6% ± 5.5% phosphatidylcholine. There was general agreement between total choline levels in the meats analyzed in this work and USDA values. A strong negative correlation (r = −0.777,p < 0.001) between total choline and fat content was found. This research added choline composition data to a food group that is a major source of choline and ultimately this data will assist in obtaining more accurate estimates of dietary choline. [ABSTRACT FROM PUBLISHER]

Single nucleotide polymorphisms (SNPs) in the promoter region of bovine Ankyrin 1 ( ANK1 ) have been associated with tenderness and intramuscular fat level in beef. The objectives of this study were to characterise novel DNA variants in the coding region of bovine ANK1 and test for association with beef quality traits. A 3 kb region of ANK1 cDNA was amplified and sequenced in 32 Charolais cattle using five sets of overlapping primers. Eighteen SNPs were identified and a predicted exon was confirmed. An in silico translation indicated that SNP4 and SNP16 were non-conservative. Three SNPs were genotyped in 158 crossbred cattle (n = 158) with associated meat quality data. SNP6 was associated with texture scores while SNP17 was associated with juiciness. Haplotype (cHAP) 1 was associated with lightness, redness, ultimate pH, as well as sarcomere length. Alleles of the ANK1 gene could be potential targets for gene-assisted selection to improve a range of meat quality traits in beef. [ABSTRACT FROM AUTHOR]

Effects of 0.5% encapsulated (e) phosphates (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) on lipid oxidation during storage (0, 1, and 7 d) of ground meat (chicken, beef) after being cooked to 3 end-point cooking temperatures (EPCT; 71, 74, and 77 °C) were evaluated. The use of STP or eSTP resulted in lower ( P < 0.05) cooking loss (CL) compared to encapsulated or unencapsulated forms of HMP and SPP. Increasing EPCT led to a significant increase in CL ( P < 0.05). Both STP and eSTP increased pH, whereas SPP and eSPP decreased pH ( P < 0.05). The higher orthophosphate (OP) was obtained with STP or SPP compared to their encapsulated counterparts ( P < 0.05). The lowest OP was determined in samples with HMP or eHMP ( P < 0.05). A 77 °C EPCT resulted in lower OP in chicken compared to 74 and 71 °C ( P < 0.05), dissimilar to beef, where EPCT did not affect OP. In encapsulated or unencapsulated form, using STP and SPP enhanced reduction in TBARS and lipid hydroperoxides (LPO) compared with HMP ( P < 0.05). Regardless of the phosphate type, more effective lipid oxidation inhibition was achieved by the use of encapsulated forms ( P < 0.05). Increasing EPCT resulted in lower TBARS in beef and higher LPO values in both beef and chicken samples ( P < 0.05). Findings suggest that encapsulated phosphates can be a strategy to inhibit lipid oxidation for meat industry and the efficiency of encapsulated phosphates on lipid oxidation inhibition can be enhanced by lowering EPCT. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the occurrence of toxigenic C. difficile in some of the meat products in Iran. Samples of hamburger (100), minced beef meat (150), chicken nugget (150), sausage (100) and canned meat (70) were collected from the retail trade and analysed for the presence of C. difficile using selective enrichment in C. difficile broth, subsequent alcohol shock-treatment and plating onto C. difficile selective medium. C. difficile isolates were tested for determination of toxins A and B production by enzyme linked immunosorbent assay. Of 570 samples tested, six (1.2%) were positive for the presence of C. difficile: one from hamburger (1.0%) and five from minced beef meat (3.3%). Among six C. difficile isolates five (83.3%) were found to be toxigenic and were positive for toxin A and/or B. This study shows the importance of minced beef meat as potential source of C. difficile infection in people who consume it. [ABSTRACT FROM AUTHOR]

This work reports a candidate screening protocol to distinguish beef from horse meat based upon comparison of triglyceride signatures obtained by 60 MHz 1 H NMR spectroscopy. Using a simple chloroform-based extraction, we obtained classic low-field triglyceride spectra from typically a 10 min acquisition time. Peak integration was sufficient to differentiate samples of fresh beef (76 extractions) and horse (62 extractions) using Naïve Bayes classification. Principal component analysis gave a two-dimensional “authentic” beef region ( p = 0.001) against which further spectra could be compared. This model was challenged using a subset of 23 freeze–thawed training samples. The outcomes indicated that storing samples by freezing does not adversely affect the analysis. Of a further collection of extractions from previously unseen samples, 90/91 beef spectra were classified as authentic, and 16/16 horse spectra as non-authentic. We conclude that 60 MHz 1 H NMR represents a feasible high-throughput approach for screening raw meat. [ABSTRACT FROM AUTHOR]

Cultured meat has evolved from an idea and concept into a reality with the August 2013 cultured hamburger tasting in London. Still, how consumers conceive cultured meat is largely an open question. This study addresses consumers' reactions and attitude formation towards cultured meat through analyzing focus group discussions and online deliberations with 179 meat consumers from Belgium, Portugal and the United Kingdom. Initial reactions when learning about cultured meat were underpinned by feelings of disgust and considerations of unnaturalness. Consumers saw few direct personal benefits but they were more open to perceiving global societal benefits relating to the environment and global food security. Both personal and societal risks were framed in terms of uncertainties about safety and health, and possible adverse societal consequences dealing with loss of farming and eating traditions and rural livelihoods. Further reflection pertained to skepticism about ‘the inevitable’ scientific progress, concern about risk governance and control, and need for regulation and proper labeling. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the impact of two convection-microwave heating (M100 and M30) on texture and colour properties, cooking yield and thermal shrinkage of bovine product ( gluteus medius muscle) as compared with conventional roasting at constant temperature (P180 and P80) and roasting with ΔT program (Δ80 and Δ40). The product processed by the M100 method was characterised by high shear force ( WBSF) and high compression force ( TPA). The reduction of microwave intensity to 30% (roasting M30) could improve the tenderness of final product. In addition, microwave heating at the intensity of 30% shortened the roasting time, and the produced sample exhibited comparable process loss and heat shrinkage extent compared to those treated by the high-temperature conventional roasting method (P180). The study indicated that combining of convection and low-intensity microwave heating could be successfully used in catering business for beef roasting due to the shorter cooking time, reduced cooking loss and higher tenderness of meat. [ABSTRACT FROM AUTHOR]

The composition in terms of proximate analysis, cholesterol, vitamins, minerals, and fatty acids of the lean tissue of 17 beef cuts and 18 lamb cuts was determined on within-cut composite samples (each containing lean tissue from at least 7 animals), following the knife-separation of raw and cooked cuts into lean, fat, and bone. Composite lean samples for 4 beef cuts and 4 lamb cuts were also analysed for amino-acid composition. For analysis, different cuts were the experimental unit as individual animal data were not available. The composition of lean from beef and lamb was shown to be highly desirable with a high nutrient density (mg/kJ) for many nutrients. Although lean from beef and lamb were very similar in many respects, several significant differences were detected. Changes in composition with cooking were largely eliminated when considered on a dry-matter basis, but proportions of the n -3 and n -6 polyunsaturated fatty acids increased with cooking ( P < 0.05). The amino acid composition was similar for lean from beef and lamb but showed small deviations from recommended patterns for human nutrition with branched chain amino acids being limiting. [ABSTRACT FROM AUTHOR]