Analytical methods for authentication of fresh vs. thawed meat - A review

Meat Science

Volumn 80, Issue 2, 2008, Pages 151-158

  Ballin, N Z ^a,b   Lametsch, R ^b  

^a DANISH VETERINARY AND FOOD ADMINISTRATION   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Authenticity; Fraud; Fresh; Frozen; Meat; Storage time; Thawed

Indexed keywords

BOS TAURUS; GALLUS GALLUS; SUIDAE; SUS;

EID: 49649118845     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.12.024     Document Type: Review

References (55)

1. Al Jowder O., Kemsley E.K., and Wilson R.H. Mid-infrared spectroscopy and authenticity problems in selected meats: a feasibility study. Food Chemistry 59 2 (1997) 195-201
2. Alfaro G., Meurens M., and Birth G.S. Liquid analysis by dry-extract near-infrared reflectance on fiberglass. Applied Spectroscopy 44 6 (1990) 979-986 8
3. Bellete B., Flori P., Hafid J., Raberin H., and Tran Manh S.R. Influence of the quantity of nonspecific DNA and repeated freezing and thawing of samples on the quantification of DNA by the Light Cycler. Journal of Microbiological Methods 55 1 (2003) 213-219
4. Billington M., Bowie H., Scotter S., Walker H., and Wood R. The differentiation of fresh and frozen-thawed poultry meat by the determination of the beta-hydroxyacyl-CoA-dehydrogenase (HADH) activity of chicken breast press juice: Collaborative trial. Journal of the Association of Public Analysts 28 (1992) 103-116
5. Carroll R.J., Cavanaugh J.R., and Rorer F.P. Effects of frozen storage on the ultrastructure of bovine muscle. Journal of Food Science 46 4 (1981) 1091-1094
6. Cerda H., and Koppen G. DNA degradation in chilled fresh chicken studied with the neutral comet assay. Zeitschrift für Lebensmitteluntersuchung und -Forschung A 207 1 (1998) 22-25
7. Chen M.T., Yang W.D., and Guo S.L. Differentiation between fresh beef and thawed frozen beef. Meat Science 24 3 (1988) 223-226
8. Collins A.R. The comet assay for DNA damage and repair: principles, applications, and limitations. Molecular Biotechnology 26 3 (2004) 249-261
9. Deman J.M. Principles of food chemistry. In: Deman J.M. (Ed). Color. 3rd ed. (1999), Aspen publisher Inc, Gaithersburg, MD 239-242
10. Downey G., and Beauchene D. Authentication of fresh vs frozen-then-thawed beef by near infrared reflectance spectroscopy of dried drip juice. Lebensmittel-Wissenschaft und-Technologie 30 7 (1997) 721-726
11. Downey G., and Beauchene D. Discrimination between fresh and frozen-then-thawed beef M. longissimus dorsi by combined visible-near infrared reflectance spectroscopy: A feasibility study. Meat Science 45 3 (1997) 353-363
12. Ellerbroek L.I., Lichtenberg G., and Weise E. Differentiation between fresh and thawed meat by an enzyme profile test. Meat Science 40 2 (1995) 203-209
13. Evans S.D., Nott K.P., Kshirsagar A.A., and Hall L.D. The effect of freezing and thawing on the magnetic resonance imaging parameters of water in beef, lamb and pork meat. International Journal of Food Science & Technology 33 3 (1998) 317-328
14. Farrant J., Walter C.A., and Armstrong J.A. Preservation of structure and function of an organized tissue after freezing and thawing. Proceedings of the Royal Society of London Series B-Biological Sciences 168 1012 (1967) 293-310
15. Fennema O.R. Nature of freezing process. In: Fennema O.R., Powrie W.D., and Marth E.H. (Eds). Low-temperature preservation of foods and living matter (1973), Marcel Dekker, New York 151-227
16. Gottesmann P., and Hamm R. New biochemical methods of differentiating between fresh meat and thawed, frosen meat. Fleischwirtschaft 63 2 (1983) 219-221
17. Grayling R.A., Sandman K., and Reeve J.N. DNA stability and DNA binding proteins. Advances in Protein Chemistry 48 (1996) 437-467
18. Grecz N., Hammer T.L., Robnett C.J., and Long M.D. Freeze-thaw injury: evidence for double strand breaks in Escherichia coli DNA. Biochemical and Biophysical Research Communications 93 4 (1980) 1110-1113
19. Gremaud G., Karlen S., and Hulliger K. Analytical methods for the authentication of meat and meat products: recent developments. Mitteilungen aus Lebensmitteluntersuchung und Hygiene 93 5 (2002) 481-502
20. Guiheneuf T.M., Parker A.D., Tessier J.J., and Hall L.D. Authentication of the effect of freezing/thawing of pork by quantitative magnetic resonance imaging. Magnetic Resonance in Chemistry 35 13 (1997) 112-118
21. Hajduk E. Changes in some enzyme activities and DNA content in frozen stored and freeze-dried bovine thymus. Food Chemistry 66 2 (1999) 235-239
22. Hansen A.J., Mitchell D.L., Wiuf C., Panikert L., Brand T.B., Binladen J., et al. Crosslinks rather than strand breaks determine access to ancient DNA sequences from frozen sediments. Genetics 173 2 (2006) 1175-1179
23. Hansen E., Trinderup R.A., Hviid M., Darré M., and Skibsted L.H. Thaw drip loss and protein characterization of drip from air-frozen, cryogen-frozen, and pressure-shift-frozen pork longissimus dorsi in relation to ice crystal size. European Food Research and Technology 218 1 (2003) 2-6
24. Huber C.S., and Stadelman W.J. Effect of freezing rate and freeze drying on the soluble proteins of muscle. 1. Chicken muscle. Journal of Food Science 35 3 (1970) 229-232
25. Jakobsson B.E.N.G., and Tsson N.B. Freezing of raw beef: influence of aging, freezing rate and cooking method on quality and yield. Journal of Food Science 38 4 (1973) 560-565
26. Kaess G., and Weidemann J.F. Freezer-burn as a limiting factor in storage of animal tissue. V. Experiments with beef muscle. Food Technology 21 3 (1967) 143a-461
27. Khan A.W., and Berg L. Biochemical and quality changes occurring during freezing of poultry meat. Journal of Food Science 32 2 (1967) 148-150
28. Lindahl T. Instability and decay of the primary structure of DNA. Nature 362 6422 (1993) 709-715
29. Liu Y., Barton F.E., Lyon B.G., Windham W.R., and Lyon C.E. Two-dimensional correlation analysis of visible/near-infrared spectral intensity variations of chicken breasts with various chilled and frozen storages. Journal of Agricultural and Food Chemistry 52 3 (2004) 505-510
30. Liu Y., and Chen Y.R. Two-dimensional correlation spectroscopy study of visible and near-infrared spectral variations of chicken meats in cold storage. Applied Spectroscopy 54 13 (2000) 1458-1470
31. Lovelock J.E. The mechanism of the protective action of glycerol against haemolysis by freezing and thawing. Biochimica et biophysica acta 11 1 (1953) 28-36
32. MacDougall D.B. Changes in the colour and opacity of meat. Food Chemistry 9 1-2 (1982) 75-88
33. Martino M.N., Otero L., Sanz P.D., and Zaritzky N.E. Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods. Meat Science 50 3 (1998) 303-313
34. Martino M.N., and Zaritzky N. Fixing conditions in the freeze substitution technique for light microscopy observation of frozen beef tissue. Food Microstructure 5 1 (1986) 19-24
35. Martino M.N., and Zaritzky N.E. Ice crystal size modifications during frozen beef storage. Journal of Food Science 53 6 (1988) 1631-1637
36. Meryman H.T. Cryobiology. In: Meryman H.T. (Ed) (1966), Academic Press, New York
37. Ministry of Agriculture Fisheries & Food. MAFF UK - Labelling of fresh meat and poultry survey. Food Surveillance Information Sheet 87 (1996)
38. Molina-Garcia A.D., Otero L., Martino M.N., Zaritzky N.E., Arabas J., Szczepek J., et al. Ice VI freezing of meat: supercooling and ultrastructural studies. Meat Science 66 3 (2004) 709-718
39. Mortensen M., Andersen H.J., Engelsen S.B., and Bertram H.C. Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualities. Meat Science 72 1 (2006) 34-42
40. Nicolalde C., Stetzer A.J., Tucker E., McKeith F.K., and Brewer M.S. Effect of freezing, exposure to enhancement solution and modified atmosphere on pork bone discoloration. Journal of Muscle Foods 17 4 (2006) 428-442
41. O'Brien T., Xu J., and Patierno S.R. Effects of glutathione on chromium-induced DNA. Crosslinking and DNA polymerase arrest. Molecular and Cellular Biochemistry 222 1 (2001) 173-182
42. Ostling O., and Johanson K.J. Microelectrophoretic study of radiation-induced DNA damages in individual mammalian cells. Biochemical and Biophysical Research Communications 123 1 (1984) 291-298
43. Park J.H., Hyun C.K., Jeong S.K., Yi M.A., Ji S.T., and Shin H.K. Use of the single cell gel electrophoresis assay (Comet assay) as a technique for monitoring low-temperature treated and irradiated muscle tissues. International Journal of Food Science & Technology 35 6 (2000) 555-561
44. Poinar H.N. The genetic secrets some fossils hold. Accounts of Chemical Research 35 8 (2002) 676-684
45. Ramsbottom J.M., and Koonz C.H. Freezing temperatures as related to drip of frozen-defrosted beef. Journal of Food Science 4 5 (1939) 425-431
46. Sanz P.D., de Elvira C., Martino M., Zaritzky N., Otero L., and Carrasco J.A. Freezing rate simulation as an aid to reducing crystallization damage in foods. Meat Science 52 3 (1999) 275-278
47. Schneider W.C. Methods of Enzymology. In: Colowick S.P., and Kaplan N.O. (Eds). Determination of nucleic acids in tissues by pentose analysis (1957), Academic Press, New York 680-684
48. Sen A.R., and Sharma N. Effect of freezing and thawing on the histology and ultrastructure of buffalo muscle. Asian-Australasian Journal of Animal Sciences 17 9 (2004) 1291-1295
49. Sen A.R., and Sharma N. An enzymatic method for differentiating frozen and thawed fresh goat meat. Journal of Food Science and Technology 42 5 (2005) 392-395
50. Singh N.P., McCoy M.T., Tice R.R., and Schneider E.L. A simple technique for quantitation of low levels of DNA damage in individual cells. Experimental Cell Research 175 1 (1988) 184-191
51. Smith A.U. Prevention of haemolysis during freezing and thawing of red blood-cells. Lancet 2 27 (1950) 910-911
52. Smith C.I., Chamberlain A.T., Riley M.S., Cooper A., Stringer C.B., and Collins M.J. Not just old but old and cold?. Nature 410 6830 (2001) 771-772
53. Thyholt K., and Isaksson T. Differentiation of frozen and unfrozen beef using near-infrared spectroscopy. Journal of the Science of Food and Agriculture 73 4 (1997) 525-532
54. Toldra F., Torrero Y., and Flores J. Simple test for differentiation between fresh pork and frozen/thawed pork. Meat Science 29 2 (1991) 177-181
55. Zhu S., Bail A., Ramaswamy H.S., and Chapleau N. Characterization of ice crystals in pork muscle formed by pressure-shift freezing as compared with classical freezing methods. Journal of Food Science 69 4 (2004) FEP190-FEP197