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The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef
- Source :
- Meat Science. 179:108551
- Publication Year :
- 2021
- Publisher :
- Elsevier BV, 2021.
-
Abstract
- Beef longissimus lumborum muscles (24) were each portioned into 6 steaks, and these were held at ~0.5 °C for up to 14 weeks. Total volatile basic nitrogen (TVB-N) data was compared against other measures of quality and freshness: total viable microbial count (TVC), ultimate pH, drip loss, purge, moisture content, cook loss, shear force, particle size, vitamin E, intramuscular fat content (IMF) and colour parameters. There was an association between TVB-N and colour parameters; and between TVB-N and several parameters for microbial load, tenderness and moisture. IMF and vitamin E were not correlated to TVB-N. TVB-N of 5.1 mg/100 g (95% confidence intervals: 4.6–5.5 mg/100 g) was estimated as equivalent to a TVC of log 7 cfu/g. When beef samples were categorised as either spoilt or fresh using this TVC recommendation, TVB-N was correct in 77.9% of its assignments. Additional investigation is necessary to confirm this result against a larger sample population with a broader range of TVB-N values.
- Subjects :
- Vacuum
Nitrogen
medicine.medical_treatment
Food spoilage
Color
chemistry.chemical_element
Food Quality
medicine
Animals
Cooking
Food science
Muscle, Skeletal
Water content
Moisture
Chemistry
Vitamin E
Food Packaging
Hydrogen-Ion Concentration
Bacterial Load
Tenderness
Red Meat
Total volatile
Cattle
Intramuscular fat
medicine.symptom
Food Science
Subjects
Details
- ISSN :
- 03091740
- Volume :
- 179
- Database :
- OpenAIRE
- Journal :
- Meat Science
- Accession number :
- edsair.doi.dedup.....4a2bccd004f6521f2292970329ef0c47