Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis

Meat Science

Volumn 91, Issue 3, 2012, Pages 364-368

  Leygonie, Coleen ^a   Britz, Trevor J ^a   Hoffman, Louwrens C ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Freezing; Lipid oxidation; Meat quality; Ostrich; Protein oxidation; Thawing

Indexed keywords

DRIP LOSS; FREEZING AND THAWING; LIPID OXIDATION; MEAT QUALITY; OSTRICH; PAIR-WISE COMPARISON; PROTEIN CONCENTRATIONS; PROTEIN OXIDATION; SHEAR FORCE; WATER BINDING CAPACITY;

FREEZING; OXIDATION; THAWING;

PROTEINS;

STRUTHIONIFORMES;

MUSCLE PROTEIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE; WATER;

ANIMAL; ARTICLE; COLOR; COMPARATIVE STUDY; COOKING; FOOD HANDLING; FOOD PACKAGING; FREEZING; HUMAN; MEAT; MECHANICAL STRESS; METABOLISM; METHODOLOGY; OSTRICH; PH; PROTEIN CARBONYLATION; PROTEIN INTAKE; SKELETAL MUSCLE; STANDARD; VACUUM;

ANIMALS; COLOR; COOKING; DIETARY PROTEINS; FOOD HANDLING; FOOD PACKAGING; FREEZING; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; PROTEIN CARBONYLATION; STRESS, MECHANICAL; STRUTHIONIFORMES; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VACUUM; WATER;

EID: 84859585087     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.02.020     Document Type: Article

References (29)

1. Añón M.C., Calvelo A. Freezing rate effects on the drip loss of frozen beef. Meat Science 1980, 4:1-14.
2. Anonymous Ostrich products. South African Ostrich business chamber [WWW document]. URL, 5 January 2011. http://www.ostrichsa.co.za/products.php.
3. Bevilacqua A., Zaritzky N.E., Calvelo A. Histological measurements of ice in frozen beef. International Journal of Food Science and Technology 1979, 14:237-251.
4. Estévez M. Protein carbonyls in meat systems: A review. Meat Science 2011, 89:259-279.
5. Farouk M.M., Swan J.E. Effect of muscle condition before freezing and simulated chemical changes during frozen storage on the pH and colour of beef. Meat Science 1998, 50:245-256.
6. Honikel K.O. Reference methods for the assessment of physical characteristics of meat. Meat Science 1998, 49:447-457.
7. Jeong J.-Y., Kim G.-D., Yang H.-S., Joo S.-T. Effect of freeze-thaw cycles on physicochemical properties and color stability of beef semimembranosus muscle. Food Research International 2011, 44:3222-3228.
8. Leygonie C., Britz T.J., Hoffman L.C. Visual colour development in the ostrich M. iliofibularis muscle. Proceedings of the 15th World Congress of Food Science and Technology (IUFoST), Cape Town, South Africa 2010, 23.
9. Leygonie C., Britz T.J., Hoffman L.C. Oxidative stability of previously frozen ostrich Muscularis iliofibularis packaged under different modified atmospheric conditions. International Journal of Food Science and Technology 2011, 46:1171-1178.
10. Leygonie C., Britz T.J., Hoffman L.C. Oxidative stability of fresh ostrich M. iliofibularis packaged under different modified atmospheric packaging conditions. Food Chemistry 2011, 127:1659-1667.
11. Leygonie C., Britz T.J., Hoffman L.C. Impact of freezing and thawing on the quality of meat: Review. Meat Science 2012, 91:93-98. 10.1016/j.meatsci.2012.01.013.
12. Livingston D.J., Brown W.D. The chemistry of myoglobin and its reactions. Food Technology 1981, 35:244-252.
13. Lynch S.M., Frei B. Mechanism of copper-dependent and iron-dependent oxidative modification of human low density lipoprotein. Journal of Lipid Research 1993, 34:1745-1753.
14. McMillin K.W. Where is MAP going? A review and future potential of modified atmosphere packaging for meat. Meat Science 2008, 80:43-65.
15. Muela E., Sañudo C., Campo M.M., Medel I., Beltrán J.A. Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display. Meat Science 2010, 8(4):662-669.
16. Muela E., Sañudo C., Campo M.M., Medel I., Beltrán J.A. Effect of freezing method and frozen storage duration on lamb sensory quality. Meat Science 2012, 90:209-215.
17. Ngapo T.M., Babare I.H., Reynolds J., Mawson R.F. Freezing and thawing rate effects on drip loss from samples of pork. Meat Science 1999, 53:149-158.
18. Oliver C.N., Ahn B.W., Moerman E.J., Goldstein S., Stadtman E.R. Age-related changes in oxidized proteins. Journal of Biological Chemistry 1987, 262:5488-5491.
19. Owen J.E., Lawrie R.A. The effect of an artificially induced high pH on the susceptibility of minced porcine muscle to undergo oxidative rancidity under frozen storage. International Journal of Food Science and Technology 1975, 10:169-180.
20. Paleari M.A., Camisasca S., Beretta G., Renon P., Corsico P., Bertolo G., et al. Ostrich meat: physico-chemical characteristics and comparison with turkey and bovine meat. Meat Science 1998, 48:205-210.
21. Petrović, L. (1982). Investigation of effects of different freezing procedures on myofibrillar proteins in beef M. longissimus dorsi, Doctoral dissertation, Faculty of Technology, University Novi Sad, Yugoslavia (as cited in Grujić et al., 1993).
22. Sales J. Fatty acid composition and cholesterol content of different ostrich muscles. Meat Science 1998, 49:489-492.
23. Sales J., Hayes J.P. Proximate, amino acid and mineral composition of ostrich meat. Food Chemistry 1996, 56:167-170.
24. SAS SAS/STAT users guide, version 8, first edition, volume 2 2000, SAS Institute Inc., Cary, NC, USA.
25. Trout G.R. Techniques for measuring water-binding capacity in muscle foods-A review of methodology. Meat Science 1988, 23:235-252.
26. Vieira C., Diaz M.Y., Martínez B., García-Cachán M.D. Effect of frozen storage conditions (temperature and length of storage) on microbial and sensory quality of rustic crossbred beef at different states of aging. Meat Science 2009, 83:398-404.
27. Voet D., Voet J.G. Biochemistry 2004, Vol. 1:201-212. John Wiley & Sons, Inc., New York.
28. Wagner J.R., Añón M.C. Effect of freezing rate on the denaturation of myofibrillar proteins. International Journal of Food Science and Technology 1985, 20:735-744.
29. Xiong Y.L. Protein oxidation and implications for muscle food quality. Antioxidants in muscle foods 2000, 85-111. John Wiley & Sons, Chichester, (total pages 501). E. Decker, C. Faustman (Eds.).