PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2011 | 14 | 3 |
Tytuł artykułu

Changes in the quality of meat from roe deer (Capreolus capreolus L.) bucks during cold storage under vacuum and modified atmosphere

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
This paper analyses changes in the quality of meat (M. longissimus dorsi) of roe deer bucks during 21 days of cold storage (2℃) under vacuum and modified atmosphere (MA) conditions (40% CO₂/60% N₂ and 60% CO₂/40% N₂). After 21 days of storage, meat packaged in a MA with 40% CO₂ had higher (P ≤ 0.05) L*, a*, b* and C* values in comparison with meat stored under vacuum and MA with 60% CO₂. The mean pH and TBARS values of meat packaged under vacuum and a MA with 40% CO₂ were increasing for the first 7 days of storage, and then they decreased (P ≤ 0.05). Following storage, the colour of meat became lighter (L*) and more yellow (b*). The meat stored under vacuum was characterised by increased (P ≤ 0.05) cooking loss. During meat storage, a significant increase (P ≤ 0.05) in total microbial counts and psychrotrophic bacteria was observed.
Słowa kluczowe
EN
Wydawca
-
Rocznik
Tom
14
Numer
3
Opis fizyczny
p.459-466,ref.
Twórcy
  • Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in Olsztyn, 10-719 olsztyn, Poland
Bibliografia
  • Atanassova V, Apelt J, Reich F, Klein G (2008) Microbiological quality of freshly shot game in Germany. Meat Sci 78: 414-419.
  • Berge P, Lepetit J, Renerre M, Touraille C (1997) Meat quality traits in the emu (Dromaius novaehollandiae) as affected by muscle type and animal age. Meat Sci 45: 209-221.
  • Bittner R, Beutling D (2001) Fleischqualität bei Reh- und Schwarzwildbret unter dem Einfluss von Blatt- und Rauschzeit. Fleischwirtschaft 10: 112-115.
  • Buckley DJ, Gray JI, Asghar A, Price JF, Crackel RL, Booren AM, Pearson AM, Miller ER (1989) Effects of dietary antioxidants and oxidized oil on membranal lipid stability and pork product quality. J Food Sci 54: 1193-1197.
  • Buys EM, Nortjé GL, Van Rensburg D (1997) Influence of aging treatment on the bacterial quality of South African springbok (Antidorcas marsupialis marsupialis) wholesale cuts. Int J Food Microbiol 36: 231-234.
  • CIE, Commission Internationale de l’Eclairage (1978) Recommendations on uniform color spaces, color difference equations, psychometric color terms. Supplement No. 2 to CIE Publication No. 15 (E-1.3.1.) 1971/(TC-1-3). Paris, France: Bureau Central de la Commission Internationale de l’Eclairage.
  • Daszkiewicz T, Janiszewski P, Wajda S (2009) Quality characteristics of meat from wild red deer (Cervus elaphus L.) hinds and stags. J Muscle Foods 20: 428-448.
  • European Parliament and Council Directive 95/2/EC of 20 February 1995 on food additives other than colours or sweeteners. Official Journal of the European Communities L61, 18.3.95, pp 1-40.
  • Fernández J, Pérez-Álvarez JA, Fernández-Lopez JA (1997) Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chem 59: 345-353.
  • Fernández-López J, Sayas-Barberá E, Muñoz T, Sendra E, Navarro C, Pérez-Alvarez JA (2008) Effect of packaging conditions on shelf-life of ostrich steaks. Meat Sci 78: 143-152.
  • George P, Stratmann CJ (1952) The oxidation of metmyoglobin by oxygen; II: the relation between the first order rate constant and the partial pressure of oxygen. Biochem J 51: 418-425.
  • Gill CO (2007) Microbiological conditions of meats from large game animals and birds. Meat Sci 77: 149-160.
  • Hoffman LC, Kritzinger B, Ferreira AV (2005) The effects of region and gender on the fatty acid, amino acid, mineral, myoglobin and collagen contents of impala (Aepyceros melampus) meat. Meat Sci 69: 551-558.
  • Honikel KO (1998) Reference methods for the assessment of physical characteristics of meat. Meat Sci 49: 447-457.
  • Huff-Lonergan E, Lonergan SM (2005) Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci 71: 194-204.
  • Jakobsen M, Bertelsen G (2002) The use of CO₂ in packaging of fresh red meats and its effect on chemical quality changes in the meat: A review. J Muscle Foods 13: 143-168.
  • Jeremiah LE (2001) Packaging alternatives to deliver fresh meats using short- or long-term distribution. Food Res Int 34: 749-772.
  • Jo C, Lee JI, Ahn DU (1999) Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage. Meat Sci 51: 355-361.
  • John L, Cornforth D, Carpenter CE, Sorheim O, Pettee BC, Whittier DR (2005) Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum. Meat Sci 69: 441-449.
  • Kristensen L, Purslow PP (2001) The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins. Meat Sci 58: 17-23.
  • Labadie J (1999) Consequences of packaging on bacterial growth. Meat is an ecological niche. Meat Sci 52: 299-305.
  • Mancini RA, Hunt MC (2005) Current research in meat color. Meat Sci 71: 100-121.
  • Moeseke WV, Smet SD (1999) Effect of time of deboning and sample size on drip loss of pork. Meat Sci 52: 151-156.
  • Moore VJ, Gill CO (1987) The pH and display life of chilled lamb after prolonged storage under vacuum or under CO₂. New Zeal J Agr Res 30: 449-452.
  • Okabe Y, Watanabe A, Shingu H, Kushibiki S, Hodate K, Ishida M, Ikeda S, Takeda T (2002) Effects of α-tocopherol level in raw venison on lipid oxidation and volatiles during storage. Meat Sci 62: 457-462.
  • Paulsen P, Bajer F, Winkelmayer R, Smulders FJM, Hofbauer P (2005) Zu Qualitatsparametern von vakuumverpacktem Rehfleisch. Gewonnen durch Zerlegung von Rehen 12 bzw. 24 h nach dem Erlegen. Fleischwirtschaft 11: 114-117.
  • Paulsen P, Hilbert F, Winkelmayer R, Mayrhofer S, Hofbauer P, Smulders JM (2003) Zur tierärztlichen Flies-chuntersuchung von Wild, dargestellt an der Untersuchung von Rehen in Wild fleischbearbeitungsbetrieben. Arch Lebensmittelhyg 54: 137-140.
  • Paulsen P, Winkelmayer R (2004) Seasonal variation in the microbial contamination of game carcasses in an Austrian hunting area. Eur J Wildl Res 50: 157-159.
  • Pikul J, Leszczyński DE, Kummerow FA (1989) Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. J Agr Food Chem 37: 1309-1313.
  • Pollard JC, Littlejohn RP, Asher GW, Pearse AJT, Stevenson-Barry JM, McGregor SK, Manley TR, Duncan SJ, Sutton CM, Pollock KL, Prescott J (2002) A comparison of biochemical and meat quality variables in red deer (Cervus elaphus) following either slaughter at pasture or killing at a deer slaughter plant. Meat Sci 60: 85-94.
  • Purchas RW, Triumf EC, Egelandsdal B (2010) Quality characteristics and composition of the longissimus muscle in the short-loin from male and female farmed red deer in New Zealand. Meat Sci 86: 505-510.
  • Seman DL, Drew KR, Littlejohn RP (1989) Packaging venison for extended chilled storage: comparison of vacuum and modified atmosphere packaging containing 100% carbon dioxide. J Food Prot 52: 886-893.
  • Smiddy M, Papkovskaia N, Papkovsky DB, Kerry J P (2002) Use of oxygen sensors for the non-destructive measurement of the oxygen content in modified atmosphere and vacuum packs of cooked chicken patties: impact of oxygen content on lipid oxidation. Food Res Int 35: 577-584.
  • Smith FC, Field RA, Adams JC (1974) Microbiology of Wyoming big game meat. J Milk Food Technol 37: 129-131.
  • Sørheim O, Nissen H, Nesbakken T (1999) The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide. Meat Sci 52: 157-164.
  • Sørheim O, Ofstad R, Lea P (2004) Effects of carbon dioxide on yield, texture and microstructure of cooked ground beef. Meat Sci 67: 231-236.
  • StatSoft, Inc. (2009) STATISTICA (data analysis software system), version 9.0. www.statsoft.com.
  • Sumner JL, Perry IR, Reay CA (1977) Microbiology of New Zealand feral venison. J Sci Food Agric 28: 829-832.
  • Trziszka T (1975) Technological evaluation of carcasses and meat in red deer and roe deer. Zeszyty Naukowe Akademii Rolniczej we Wrocławiu XX(111), pp 149-155.
  • Van Oeckel MJ, Warnants N, Boucqueé ChV (1999) Comparison of different methods for measuring water holding capacity and juiciness of pork versus on-line screening methods. Meat Sci 51: 313-320.
  • Vergara H, Gallego L, Garcta A, Landete-Castillejos T (2003) Conservation of Cervus elaphus meat in modifed atmospheres. Meat Sci 65: 779-783.
  • Wiklund E, Sampels S, Manley TR, Pickova J, Littlejohn RP (2006) Effects of feeding regimen and chilled storage on water-holding capacity, colour stability, pigment content and oxidation in red deer (Cervus elaphus) meat. J Sci Food Agric 86: 98-106.
  • Wiklund E, Stevenson-Barry JM, Duncan SJ, Littlejohn RP (2001) Electrical stimulation of red deer (Cervus elaphus) carcasses – effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity. Meat Sci 59: 211-220.
  • Williams JC, Field RA, Miller GJ, Welke RA (1983) Evaluation of TBA methods for determination of lipid oxidation in red meat from four species. J Food Sci 48: 1776-1778.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-a57bbcb7-c4e9-4011-ace2-ee78b3dddc4c
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.