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  • Title/Summary/Keyword: Chilled storage

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Effect of Carcass Electrical Stimulation and Suspension Methods on Meat Quality Characteristics of Longissimus lumborum of Young Buffalo (Bubalus bubalis) Bulls

  • Jaspal, Muhammad Hayat;Ijaz, Muawuz;Akhtar, Muhammad Junaid;Nasir, Jamal;Ullah, Sana;Badar, Iftikhar Hussain;Yar, Muhammad Kashif;Ahmad, Arfan
    • Food Science of Animal Resources
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    • v.41 no.1
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    • pp.34-44
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    • 2021
  • Buffalo animals are slaughtered at their early age and carcasses are chilled rapidly which deteriorates its meat quality and decreases the consumer likeliness of buffalo meat. This study investigated the appropriate methods to prevent the quality deterioration of buffalo meat during chilling. Twenty four 18-mon-old buffalo bulls were slaughtered, electrically stimulated and suspended either by hip or achilles tendon. After 24 h postmortem, meat quality characteristics were recorded. Results showed that electrical stimulation (ES) led to rapid decline of carcass pH compared to non-ES method (p<0.05). Furthermore, electrically stimulated meat presented lower shear force accompanied with the higher CIE L⁎, a⁎, and b⁎ values (p<0.05). Suspension methods only affect the meat shear values and were lowered in hip suspended samples. It can be concluded that ES combined with hip suspension can be adopted to prevent the meat quality deterioration of young buffalo bulls during postmortem storage.

Development of Plastic/Gelatin Bilayer Active Packaging Film with Antibacterial and Water-Absorbing Functions for Lamb Preservation

  • Shijing Wang;Weili Rao;Chengli Hou;Raheel Suleman;Zhisheng Zhang;Xiaoyu Chai;Hanxue Tian
    • Food Science of Animal Resources
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    • v.43 no.6
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    • pp.1128-1149
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    • 2023
  • In order to extend the shelf life of refrigerating raw lamb by inhibiting the growth of microorganisms, preventing the oxidation of fat and protein, and absorbing the juice outflow of lamb during storage, an active packaging system based on plastic/gelatin bilayer film with essential oil was developed in this study. Three kinds of petroleum-derived plastic films, oriented polypropylene (OPP), polyethylene terephthalate, and polyethylene, were coated with gelatin to make bilayer films for lamb preservation. The results showed significant improvement in the mechanical properties, oxygen, moisture, and light barriers of the bilayer films compared to the gelatin film. The OPP/gelatin bilayer film was selected for further experiments because of its highest acceptance by panelists. If the amount of juice outflow was less than 350% of the mass of the gelatin layer, it was difficult for the gelatin film to separate from lamb. With the increase in essential oil concentration, the water absorption capacity decreased. The OPP/gelatin bilayer films with 20% mustard or 10% oregano essential oils inhibited the growth of bacteria in lamb and displayed better mechanical properties. Essential oil decreased the brightness and light transmittance of the bilayer films and made the film yellow. In conclusion, our results suggested that the active packaging system based on OPP/gelatin bilayer film was more suitable for raw lamb preservation than single-layer gelatin film or petroleum-derived plastic film, but need further study, including minimizing the amount of essential oil, enhancing the mechanical strength of the gelatin film after water absorption.

Preanalytical Stability of Adrenocorticotropic Hormone Depends on Time to Centrifugation (전혈에서 시간과 온도에 따른 Adrenocorticotropic Hormone의 안정성 평가)

  • Shin, Sun-Young;Lee, Hyun-Joo;Min, Gyung-Sun;Lee, Ho-Young
    • The Korean Journal of Nuclear Medicine Technology
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    • v.13 no.1
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    • pp.116-119
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    • 2009
  • Background: Preanalytical factors can affect reliability of hormone assay results. Adrenocorticotropic hormone (ACTH) in blood is considered highly unstable because of proteolytic degradation, so storage of blood samples on ice until analysis is recommended. In clinical practice, however, this procedure may present logistical problems because most samples for ACTH measurement must be shipped from the place of sample collection to the laboratory. Therefore, we studied the impact of time and temperature before plasma separation and analysis on the results of ACTH assays. Methods: A total number of 22 patients were enrolled in this study. We obtained 2 blood samples. ACTH concentrations were 35~126 pg/mL. ACTH concentrations were measured by immunoradiometric assay (IRMA) using commercial kits (CIS Biointernational, Gif-sur-Yvette, France). Results: ACTH levels showed a significant difference between the samples of 22C EDTA and 4C EDTA. Measured ACTH concentrations significantly decreased with time before freezing at 20C. ACTH levels showed no significant difference between the groups of after storage for 24 hr without centrifugation at 22C and 4C. Conclusion: We recommend that blood samples be obtained on pre-chilled EDTA collection tubes. The shortest possible time between sample collection and processing is always the best laboratory practice.

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Changes of Quality Properties of Pork Loaves with Chemical-free Sweet Persimmon Powder during Chilled Storage at 5℃ (무 농약 단감분말로 제조한 미트로프의 5℃ 냉장 저장 중 품질 변화)

  • Ha, Chang-Ju;Jin, Sang-Keun;Nam, Young-Wook;Yang, Mi-Ra;Ko, Byung-Soon;Kim, Il-Suk
    • Journal of Animal Science and Technology
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    • v.50 no.2
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    • pp.237-246
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    • 2008
  • Four different pork loaves were made with two levels, HP/FP-3% and HP/FP-6%, containing 3.0 and 6.0% HP(hot air dried sweet persimmon powder)/FP(freezer dried sweet persimmon powder), respectively. HP and FP(3% and 6%) were added into ground pork loin separately. A control without persimmon powder were used for comparison. Patties were cooked to 74℃ in electric oven, after cooling, the aerobic packaged meat loaves were stored at 5℃. The moisture and crude ash were higher in the FP-6%, and the crude protein and crude fat were no different among the samples. The pH in control sample was significantly higher(p<0.05) than those of treatment group, however no significant difference was found among the 4 treatments. The TBARS(thiobarbituric reactive substance) values of all samples showed a tendency of increasing value along the storage days. The TBARS and a* value increased(p<0.05) as the addition ratio of HP/FP increased, respectively. With regard to microorganisms, the number of total aerobic bacteria were lower than 3.11 log10 CFU/g. In sensory evaluation, meat loaves containing persimmon powder resulted in a high overall acceptability, although they were not significantly different in overall acceptability.

Changes of Volatile Flavor Components of Domesticated Codonopsis lanceolata According to Various Storage Conditions (재배더덕의 저장 및 유통조건에 따른 향기 성분의 변화)

  • Kim Jun-Ho;Choi Moo-Young;Oh Hae-Sook
    • Korean Journal of Plant Resources
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    • v.19 no.1
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    • pp.112-119
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    • 2006
  • We investigated the changes in the volatile flavor components of domesticated Codonopsis lanceolata, which were packed in woven polypropylene (WP) film or low density polyethylene (LDPE) film and stored for 15 and 30 days at refrigerated (24C) or room (1820C) temperature (hereafter referred to as WP-RE-15, WP-RO-15, LDPE-RE-15, LDPE-RO-15, WP-RE-30, WP-RO-30, LDPE-RE-30 and LDPE-RO-30). 167 volatile flavor components were identified in the fresh domesticated Codonopsis lanceolata by GC/MS. The volatile flavor components which were identified in the domesticated Codonopsis lanceolata stored for 15 days were as follows ; LDPE-RE (117 components), WP-RO (65 components), WP-RE (49 components), and LDPE-RO (48 components). After 30 days, the numbers of components were as follows : LDPE-RE (99 components), WP-RO (94 components), WP-RE (46 components), and LDPE-RO (85 components). In all conditions, the following 7 volatile flavor components were identified; 1-hexadecene, 2,6-dimethyl-2-octanol, 2-methyl-2-dodecanol, α-cedrene, βselinene, farnesane, and isoledene. According to the sensory evaluation, the freshness of domesticated Codonopsis lanceolata was best maintained with LDPE film and under chilled conditions.

Shelf life of Bottled Sea Squirt Halocynthia roretzi Meat Packed in Vegetable Oil (BSMO)

  • Choi, Nam-Do;Zeng, Jiting;Choi, Byung-Dae;Ryu, Hong-Soo
    • Fisheries and Aquatic Sciences
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    • v.17 no.1
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    • pp.37-46
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    • 2014
  • Fresh sea squirt meat requires a modified processing and preservation process because it has a short shelf life due to its high moisture content and strong proteolytic enzyme activity. In this study, bottled sea squirt meat prepared in vegetable oil (BSMO) to enhance the consumer acceptability was exposed to γ-ray (Co60, 10 kGy/h) irradiation to extend the shelf life without the use of a heating process. Response surface methodology was used to determine the optimal mixing ratio of BSMO containing 5% dehydrated fresh meat. Texture analysis and nutritional evaluation were also performed on a control and BSMO samples. The volatile basic nitrogen (VBN) content and total cell count were measured to determine the shelf life of irradiated BSMO products during chilled storage at 4C for 60 days. According to a panel of 10 trained tasters (aged 20-29 years), the optimal mixing formulation was 80 g meat in 60 mL of mixed vegetable oil (30 mL of olive oil and 30 mL of sesame oil). The highest rated formulation, according to a panel of nine trained tasters (aged 30 years), was 80 g meat in 60 mL of mixed vegetable oil (42 mL of olive oil and 18 mL of sesame oil). Moisture, ash, and protein contents in BSMO did not change significantly (P < 0.05) compared with the control. A higher lipid content (0.84±0.23 to 2.13±0.61; P < 0.05) was observed due to the presence of vegetable oil on the surface of BSMO. The vegetable oil raised the hardness, springiness, cohesiveness, gumminess, chewiness, and resilience of BSMO. BSMO products remained edible after 50 days of storage at 4C based on the VBN content (BSMO 1: 27.92±0.96 mg/100 g, BSMO 2: 24.84±1.95 mg/100 g) and total cell count (BSMO 1: 4.60±0.80 log CFU/mL, BSMO 2: 3.65±0.20 log CFU/mL) when compared with standard levels of VBN (25.00 mg/100 g) and total cell count (5 log CFU/mL), respectively. The results showed that irradiated BSMO products could help to expand the processed seafood market and increase the popularity of seafood among the younger generations.

Processing and Storage of Spinach Products Using Cook-chill and Sous Vide Methods (Cook-Chill 및 Sous Vide 방법에 의한 시금치 식자재의 가공 및 저장)

  • 김기태;구경모;백현동;류은순;이동선
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.6
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    • pp.1095-1101
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    • 2001
  • Spinach was minimally processed into the unseasoned side dish to be used for Korean food service industry, using the techniques of cook-chill and sous vide. Spinach was blanched at 100C for 6 minutes, vacuum-packaged in the unit of 500 g by plastic film of low gas permeability, pasteurized at 90C and then cooled rapidly at 3C. The chilled products were then stored at 3 and 10C with measurement in their quality. Six log cycle (6D) inactivation of Listeria monocytogenes and 13 log (13D) thermal destruction of Streptococcus faecalis were compared as two pasteurization conditions, which corresponded to heating for 22.8 and 30.0 minutes at 90C, respectively. Milder heat processing based on 6D process of L monocytogenes gave better quality of color, texture, ascorbic acid and chlorophyll than the conditions of 13D process of S. faecalis. Any microbial growth in total aerobic, psychrophilic and anaerobic bacteria was not observed until 8 days at 10C and 14 days at 3C, which might be regarded as strict guidelines of shelf life. Storage times based on the changes in physical and chemical quality were longer than those based on strict microbial quality in case of the products pasteurized by 6D process of L. monocytogenes. The seasoned vegetables prepared from sous vide processed spinach were found to be inferior in sensory quality to those from freshly blanched one.

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Meat Quality and Storage Characteristics of Finishing Pigs by Feeding Stevia and Charcoal (스테비아와 숯이 급여된 비육돈의 육질 및 저장특성)

  • Lee, Jae-Joon;Park, Sung-Hyun;Jung, Dong-Soon;Choi, Yang-Il;Choi, Jung-Soek
    • Food Science of Animal Resources
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    • v.31 no.2
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    • pp.296-303
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    • 2011
  • This study was conducted to determine the effects of stevia (Stevia rebaudiana Bertoni) and charcoal supplementation on meat quality traits in finishing pigs. A total of 420 pigs (LYD) were randomly allocated into seven treatments with three replications. The dietary treatments were T1 (control, basal diet), T2 (basal diet+0.3% stevia), T3 (basal diet+0.6% stevia), T4 (basal diet+0.3% charcoal), T5 (basal diet+0.6% charcoal), T6 (basal diet+0.3% stevia+0.3% charcoal), and T7 (basal diet+0.6% stevia+0.6% charcoal). Pigs were slaughtered conventionally on each marketing day and chilled overnigth. At 24 h postmortem, the Longissimus muscle from left side between the 6th and 14th rib was removed for the meat quality traits. The T6 group showed a higher pH, water holding capacity (p<0.05), and lower drip loss (p<0.05) than those in the T1 group. The T6 group showed lower (p<0.05) L (lightness) and b (yellowness) values and higher a (redness) color value than those in the T1 group, resulting in a redder surface meat color. In the subjective evaluation, marbling and color scores improved in the T6 group compared to those in the other treatments. In the panel test, the T6 group tended to have higher tenderness and juiciness scores than those in the T1 group. In the storage characteristics, all treatments showed similar 2-thiobarbituric acid and volatile basic nitrogen values as well as total microbial counts during 7 d of cold storage. As a result, dietary supplementation with 0.3% stevia and 0.3% charcoal showed the highest meat quality traits and storage characteristics in finishing pigs.

Quality Preservation of Shredded Carrots Stored in UV LED Packaging System (자외선 LED 포장용기 시스템에 의한 포장절단당근의 품질보존)

  • Kim, Nam Yong;Lee, Dong Sun;An, Duck Soon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.1
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    • pp.135-140
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    • 2014
  • Pre-storage ultra-violet (UV) light treatment on fresh produce is known to inactivate the contaminated microorganisms, activate the defense system, and delay ripening extending the shelf life. As UV light emitting diode (LED) becomes available at a relatively low price, continuous or intermittent UV treatment during chilled storage is possible in a container or package. This study attempted an in situ UV LED treatment on fresh produce stored under a refrigerated container in order to see its potential in the fresh produce storage and further optimize its application conditions. The effect of in-container UV LED irradiation on the quality preservation of shredded carrots was investigated in the air and modified atmosphere (MA) conditions. Two sets of experiment with Escherichia coli inoculation and with natural microbial flora in the air (two 30 minute on-off cycles of 1 diode/dm2 per day at a location above 2 cm) showed a clear and significant effect of the UV LED irradiation on the suppression of microbial growth: 280 nm was the most effective by maintaining a lower microbial count by at least 0.5 log (CFU/g) throughout the 6 day storage period. The carotenoids content of shredded carrots subjected to UV LED treatment at 365 and 405 nm in the air was higher than that of the control shredded carrots. In MA condition of O2 of 1.2~4.3% and CO2 of 8.4~10.6% being indifferent with LED wavelengths, 280 nm UV LED irradiation was also effective in inhibiting the microbial growth. While there was no observed difference in the carotenoids content between untreated and UV LED-treated shredded carrots in MA, UV LED irradiation at 365 and 405 nm was slightly better in DPPH radical scavenging activity. The use of UV LED in storage container or package seems to give the benefits of preserving the microbial and nutritional qualities of minimally processed fruits and vegetables.

Effect of Conjugated Linoleic Acid(CLA) Feeding Levels and Periods on Textural Property and Fatty Acid Composition of Pork (Conjugated Linoleic Acid(CLA) 급여수준과 급여기간이 돈육의 조직감과 지방산 조성에 미치는영향)

  • Lee, J.I.;Ha, Y.J.;Kwack, S.C.;Lee, J.D.;Kim, D.H.;Kang, G.H.;Hur, S.J.;Park, G.B.
    • Journal of Animal Science and Technology
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    • v.45 no.6
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    • pp.1047-1060
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    • 2003
  • To investigate the effects of conjugated linoleic acid added diet feeding on CLA accumulation and quality characteristics of pork meat. The CLA used to add in diet was chemically synthesized by alkaline isomerization method with corn oil. Pigs were divided into 5 treatment groups(4 pigs/group) and subjected to one of five treatment diets(0, 1.25% CLA for 2 weeks, 2.5% CLA for 2 weeks, 1.25% CLA for 4 weeks and 2.5% CLA for 4 weeks, CLA diets; total fed diets) before slaughter. Pork loin were collected from the animals(110 kg body weight) slaughtering at the commercial slaughter house. Pork loin meat were aerobic packaged and then stored during 2, 5, 8, 11 and 14 days at 4C. Samples were analyzed for shear force value, texture, TBARS, fatty acid composition, cholesterol and CLA content. CLA treatment groups showed significantly(p〈0.05) higher shear force value compared to those of control group at 11, 14 days of cold storage. All treatments were decreased significantly as the storage period passed. There was a not significantly difference in texture between control and CLA treatment groups. All CLA treatment groups showed significantly(p〈0.05) lower TBARS value than the control. TBARS value was increased significantly during storage in all treatment. CLA treatment groups showed significantly(p〈0.05) lower cholesterol content compared to those of control group. As dietary CLA was increased in feed, the content of CLA was increased, but the control was almost not detected. The contents of CLA were not significantly changed during chilled storage for 14 days. In the change of fatty acid composition, the contents of oleic, linoleic and arachidonic were decreased by dietary CLA-supplementation, whereas the increase level of CLA-supplementation resulted in the higher palmitic and stearic acid. In all results, CLA could be accumulated in pork meat and its antioxidant capability has been indicated. It was suggested that dietary CLA-supplementation could be produced high quality pork.