Influence of lamb age and high-oxygen modified atmosphere packaging on protein polymerization of long-term aged lamb loins

Food Chemistry

Volumn 135, Issue 1, 2012, Pages 122-126

  Kim, Yuan H Brad ^a   Bodker, Sabina ^a   Rosenvold, Katja ^a  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

Author keywords

High oxygen MAP; Lamb; Oxidation; Protein polymerization; Tenderness

Indexed keywords

OXIDATION; OXYGEN; POLYMERIZATION; POLYVINYL CHLORIDES; PROTEINS;

HIGH OXYGENS; LAMB; LIPID OXIDATION; MODIFIED ATMOSPHERE; OXIDIZING ENVIRONMENTS; PACKAGING METHODS; TENDERNESS; WESTERN BLOTS;

MODIFIED ATMOSPHERE PACKAGING;

OXYGEN;

AGE; ARTICLE; FOOD PACKAGING; HIGH OXYGEN MODIFIED ATMOSPHERE PACKAGING; LAMB; LIPID OXIDATION; MEAT; NONHUMAN; OXIDATION; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; POLYMERIZATION; PROTEIN DEGRADATION; SHEAR STRESS; WESTERN BLOTTING;

OVIS ARIES;

EID: 84862212419     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.04.109     Document Type: Article

References (23)

1. M.D. Aaslyng, M.A. Torngren, and N.T. Madsen Scandinavian consumer preference for beef steaks packed with or without oxygen Meat Science 85 3 2010 519 524
2. R. Bickerstaffe, A.E.D. Bekhit, L.J. Robertson, N. Roberts, and G.H. Geesink Impact of introducing specifications on the tenderness of retail meat Meat Science 59 3 2001 303 315
3. J.A. Buege, and S.D. Aust Microsomal lipid peroxidation Methods in enzymology Vol. 52 1978 Academic Press New York, NY 302p.
4. Chrystall, N. B., & Devine, C. E. (1991). Quality assurance for tenderness. Meat Industries Research Institute of New Zealand publication no. 872.
5. S.J. Eilert New packaging technologies for the 21st century Meat Science 71 1 2005 122 127 (Pubitemid 40972863)
6. M.M. Farouk, M. Beggan, S. Hurst, A. Stuart, P.M. Dobbie, and A.E.D. Bekhit Meat quality attributes of chilled venison and beef Journal of Food Quality 30 6 2007 1023 1039 (Pubitemid 350237579)
7. GenStat (2008). GenStat for Windows (11th ed.). Version 11.1.0.1575. Oxford: VSN International.
8. J.P. Grobbel, M.E. Dikeman, M.C. Hunt, and G.A. Milliken Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color Journal of Animal Science 86 5 2008 1191 1199 (Pubitemid 351692569)
9. P. Jayasingh, D.P. Cornforth, C.P. Brennand, C.E. Carpenter, and D.R. Whittier Sensory evaluation of ground beef stored in high-oxygen modified atmosphere packaging Journal of Food Science 67 9 2002 3493 3496 (Pubitemid 36029093)
10. S. Jongberg, S.H. Skov, M.A. Torngren, L.H. Skibsted, and M.N. Lund Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties Food Chemistry 128 2 2011 276 283
11. Y.H.B. Kim, M. Frandsen, and K. Rosenvold Effect of ageing prior to freezing on colour stability of ovine longissimus muscle Meat Science 88 3 2011 332 337
12. Y.H. Kim, E. Huff-Lonergan, J.G. Sebranek, and S.M. Lonergan High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization Meat Science 85 4 2010 759 767
13. M.N. Lund, M. Heinonen, C.P. Baron, and M. Estévez Protein oxidation in muscle foods: A review Molecular Nutrition & Food Research 55 1 2011 83 95
14. M.N. Lund, R. Lametsch, M.S. Hviid, O.N. Jensen, and L.H. Skibsted High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage Meat Science 77 3 2007 295 303 (Pubitemid 47176218)
15. P.G. MacFarlane, and J.M. Marer An apparatus for determining the tenderness of meat Food Technology 838 1966 134 135
16. K.W. McMillin Where is MAP Going? A review and future potential of modified atmosphere packaging for meat Meat Science 80 1 2008 43 65
17. D.G. Olson, F.C. Parrish, and M.H. Stromer Myofibril fragmentation and shear resistance of three bovine muscles during postmortem storage Journal of Food Science 41 5 1976 1036 1041
18. C.A. Phillips Review: Modified atmosphere packaging and its effects on the microbiological quality and safety of produce International Journal of Food Science and Technology 31 6 1996 463 479 (Pubitemid 126354428)
19. B. Tarladgis, B. Watts, M. Younathan, and L. Dugan A distillation method for the quantitative determination of malonaldehyde in rancid foods Journal of the American Oil Chemists' Society 37 1 1960 44 48
20. Torngren, M. A. (2003). Effect of packing method on color and eating quality of beef loin steaks. In 49th International Congress of Meat Science and Technology (Vol. 49, pp. 495-496). Campinas, Brazil.
21. Y.L. Xiong, O.E. Mullins, J.F. Stika, J. Chen, S.P. Blanchard, and W.G. Moody Tenderness and oxidative stability of post-mortem muscles from mature cows of various ages Meat Science 77 1 2007 105 113 (Pubitemid 46946971)
22. P.I. Zakrys, S.A. Hogan, M.G. O'Sullivan, P. Allen, and J.P. Kerry Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere Meat Science 79 4 2008 648 655 (Pubitemid 351815160)
23. P.I. Zakrys-Waliwander, M.G. O'Sullivan, E.E. O'Neill, and J.P. Kerry The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage Food Chemistry 131 2 2012 527 532