Evaluation of the performance of osmotic dehydration sheets on freshness parameters in cold-stored beef biceps femoris muscle

Meat Science

Volumn 82, Issue 2, 2009, Pages 260-265

  Saito, Katsunori ^a   Ahhmed, Abdulatef M ^b,c   Kawahara, Satoshi ^b   Sugimoto, Yasushi ^c   Aoki, Takayoshi ^c   Muguruma, Michio ^b,c  

^a 3M COMPANY   (United States)

^b UNIVERSITY OF MIYAZAKI   (Japan)

^c KAGOSHIMA UNIVERSITY   (Japan)

Author keywords

Beef freshness; K value; L* a* and b* values; Metmyoglobin; Osmotic dehydration sheets; TBA RS; VBN

Indexed keywords

EID: 62349116894     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.01.024     Document Type: Article

References (31)

1. Arakawa N., Chu Y.J., Kurata M., Matsubara M., and Takuno M. Effect of water removal on meat quality using contact-dehydrating sheet. Nippon Shokuhin Kogyo Gakkaishi 34 10 (1987) 680-687
2. Carpenter C.E., Cornforth D.P., and Whittier D. Consumer preferences for beef color and packaging did not affect eating satisfaction. Meat Science 57 (2001) 359-363
3. Chu Y.J., Arakawa N., Kurata T., Matsubara M., and Takuno M. Color changes of beef using contact-dehydrating sheet. Nippon Shokuhin Kogyo Gakkaishi 34 (1987) 688-695
4. Chu Y.J., Arakwa N., Kurata T., Matsubara M., and Takuno M. Effect of contact-dehydrating sheet treatment on the color of bigeye tuna muscle. Nippon Shokuhin Kogyo Gakkaishi 35 9 (1988) 640-646
5. Conway E.J. Microdiffusion analysis and volumetric error. 3rd ed. (1950), Crosby Lockwoood and Son Ltd., London
6. Corzo O., Bracho N., and Marjal J. Color changes kinetics of sardine sheets during vacuum pulse osmotic dehydration. Journal of Food Engineering 75 (2006) 21-26
7. Echevarne C., Renerre M., and Labas R. Metmyoglobin reductase activity in bovine muscles. Meat Science 27 (1990) 161-172
8. Faustman C., and Cassens R.G. The biochemical basis for discoloration in fresh meat: A review. Journal of Muscle Foods 1 (1990) 217-243
9. Gokolu N., and Yerlikaya P. Use of eye fluid refractive index in sardine (sardine pilchardus) as a freshness indicator. European Food Research and Technology 218 (2004) 295-297
10. Hamada S.N., Kobayashi T., Imada T., and Watanabe E. Freshness preservation of raw fish using contact dehydration sheet. Nippon Shokuhin Kagaku Kogaku Kaishi 49 12 (2002) 765-770
11. Hamada S.N., Saito K., Kobayashi T., Imada C., and Watanabe E. Effect of contact dehydration sheet on fish freshness. Journal of Cookery Science of Japan 36 4 (2003) 354-359
12. Huff-Lonergan E., and Lonergan S.M. Mechanisms of water holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Science 71 (2005) 194-204
13. Hunter R.S. Photoelectric color differences meter. Journal of Optical Society of America 48 (1958) 985-995
14. Kinsman D.M., Kotula A.W., and Breidenstein B.C. Structure and properties of tissues. In muscle foods (1994), Chapman & hall, New York 63-105
15. Kojima T. Sheet process for food dehydration and dehydrofreezing of fish. Journal of Refrigeration 63 (1988) 47-50
16. Kurakake, Y. (1981). Contact type dehydrating sheet utilizing osmotic pressure. Japan Patent, JP56124404.
17. Mendes R., Quinta R., and Nunes M.L. Changes in baseline levels of nucleotides during ice storage of fish and crustaceans from the Portuguese coast. European Food Research and Technology 212 (2001) 141-146
18. Muguruma M., Katayama K., Nakamura M., and Yamaguchi M. Low-temperature osmotic dehydration improves the quality of intermediate moisture meats. Meat Science 21 (1987) 99-109
19. Ochiai Y., Chow C.J., Watabe S., and Hashimoto K. Evaluation of tuna meat discoloration by Hunter color difference scale. Bulletin of the Japanese Society of Scientific Fisheries 54 4 (1988) 649-653
20. O'Grady M.N., Monahan E.J., and Brunton N.P. Oxymyoglobin oxidation and lipid oxidation in bovine muscle - Mechanistic Studies. Journal of Food Science 66 3 (2001) 386-392
21. Pegg R.B., and Shahidi F. Heat effects on meat/warmed-oven flavor. In: Jensen W.K., Devine C., and Dikeman M. (Eds). Encyclopedia of meat sciences Vol. 2 (2004), Elsevier, Oxford 592-599
22. Saito K., Ahhmed A., Takeda H., Kawahara S., Irie M., and Muguruma M. Effects of a humidity-stabilizing sheet on the color and K value of beef stored at cold temperatures. Meat Science 75 (2007) 275-282
23. Saito T., Arai K., and Matsuyoshi M. A new method for estimating the freshness of fish. Bulletin of the Japanese Society of Scientific Fisheries 24 9 (1959) 749-750
24. Saito K., Yoneda C., Iijima K., and Hatae K. Permeation of seasoning into tuna meat thought a contact dehydration sheet. Journal of Cookery Science of Japan 38 1 (2005) 63-66
25. Seto Y., and Fujimoto K. A simple procedure for health-oriented fisheries products. Kwassui Bulletin Home Economics 44 (2001) 1-10
26. Short E. The estimation of total nitrogen using the Conway micro-diffusion cell. Journal of Clinical Pathology 7 (1954) 81-83
27. Swatland H.J. The conversion of muscles to meat. Structure and development of meat animals and poultry (1994), Technomic Publishing Company, Pennsylvania
28. Trout G.R. The rate of metmyoglobin formation in beef, pork, and turkey meat as influenced by pH, sodium chloride, and sodium tripolyphosphate. Meat Science 28 (1990) 203-210
29. Tsaknis J., Lalas S., and Evmorfopoulos E. Determination of malondialdehyde in traditional fish products by HPLC. Analyst 124 (1999) 843-845
30. Yamauchi K., and Ando N. A method for the determination of TBA number of meat in the presence of nitrite. Japan Zootech Science 44 (1980) 155-158
31. Yasui A., Takashima K., and Fujimoto K. Effects of contact-dehydrating sheets on flavor scores of frozen meats. Journal of Cookery Science of Japan 29 3 (1996) 207-211