Influence of HPP conditions on selected lamb quality attributes and their stability during chilled storage

Innovative Food Science and Emerging Technologies

Volumn 19, Issue , 2013, Pages 66-72

  McArdle, Ruth A ^a   Marcos, Begonya ^a   Mullen, Anne M ^a   Kerry, Joseph P ^b  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

High pressure processing; Lamb; Meat quality; Minimal processing

Indexed keywords

EXTENDED SHELF LIVES; HIGH PRESSURE PROCESSING; LAMB; MEAT QUALITY; MINIMAL PROCESSING; MINIMALLY PROCESSED; PRESSURE AND TEMPERATURE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

FOOD PRODUCTS;

MUSCLE;

OVIS;

EID: 84880063666     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.04.003     Document Type: Article

References (46)

1. AMSA Research Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Fresh Meat 1995
2. K. Angsupanich, and D.A. Ledward High pressure treatment effects on cod (Gadus morhua) muscle Food Chemistry 63 1998 39 50
3. V.M. Balasubramaniam, and D. Farkas High-pressure food processing Journal of Food Science and Technology International 14 2008 413 418
4. R. Bou, F. Guardiola, R. Codony, C. Faustman, R.J. Elias, and E.A. Decker Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomes Journal of Agricultural and Food Chemistry 56 2008 9612 9620
5. P.E. Bouton, A.L. Ford, P.V. Harris, J.J. Macfarlane, and J.M. O'Shea Pressure-heat treatment of postrigor muscle: effects on tenderness Journal of Food Science 42 1977 132 135
6. A. Carlez, J.-P. Rosec, N. Richard, and J.C. Cheftel Bacterial growth during chilled storage of pressure-treated minced meat Lebensmittel-Wissenschaft und Technologie 27 1994 48 54
7. A. Carlez, T. Veciana-Nogues, and J.C. Cheftel Changes in colour and myoglobin of minced beef meat due to high pressure processing Lebensmittel-Wissenschaft und Technologie 28 1995 528 538
8. P.B. Cheah, and D.A. Ledward High pressure effects on lipid oxidation in minced pork Meat Science 43 1996 123 134
9. J.C. Cheftel, and J. Culioli Effects of high pressure on meat: a review Meat Science 46 1997 211 236
10. A. Cividini, A. Levart, and S. Zgur Fatty acid composition of lamb as affected by production system, weaning and sex Acta Agriculture Slovenica 2 2008 47 52
11. M. Enser, R.I. Richardson, J.D. Wood, B.P. Gill, and P.R. Sheard Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages Meat Science 55 2000 201 212
12. D.F. Farkas, and D.G. Hoover High pressure processing Journal of Food Science 65 2000 47 64 (Supplement)
13. J. Fernandez, J.A. Perez -Alvarez, and J.A. Fernandez - Lopez Thiobarbituric acid test for monitoring lipid oxidation in meat Food Chemistry 59 1997 345 353
14. J. Folch, M. Lees, and G.H.S. Stanley A simple method for the isolation and purification of total lipids from animal tissues Journal of Biological Chemistry 226 1957 497 509
15. M. Garriga, N. Grèbol, M.T. Aymerich, J.M. Monfort, and M. Hugas Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life Innovative Food Science and Emerging Technologies 2004 451 457
16. N. Gerber, M.R.L. Scheeder, and C. Wenk The influence of cooking and fat trimming on the actual nutrient intake from meat Meat Science 81 2009 148 154
17. J.L. Gray, E.A. Gomaa, and D.J. Buckley Oxidative quality and shelf life of meats Meat Science 43 1996 S111 S123
18. R. Hamm, and F.E. Deatherage Changes in hydration, solubility and charges of muscle proteins during heating of meat Food Research 25 1960 587 610
19. F. Jiménez Colmenero Muscle protein gelation by combined use of high pressure/temperature Trends in Food Science & Technology 13 2002 22 30
20. F. Jimenez-Colmenero, S. Cofrades, J. Carballo, P. Fernandez, and F. Fernandez-Martin Heating of chicken and pork meat batters under pressure conditions: protein interactions Journal of Agricultural and Food Chemistry 46 1998 4706 4711
21. S. Jung, M. Ghoul, and M. de Lamballerie-Anton Changes in lysosomal enzyme activities and shear values of high pressure treated meat during ageing Meat Science 56 2000 239 246
22. S. Jung, M. Ghoul, and M. de Lamballerie-Anton Influence of high pressure on the color and microbial quality of beef meat Lebensmittel-Wissenschaft und Technologie 36 2003 625 631
23. N. Kalchayanand, A. Sikes, C.P. Dunne, and B. Ray Interaction of hydrostatic pressure, time and temperature of pressurization and pediocin AcH on inactivation of foodborne bacteria Journal of Food Protection 61 1998 425 431
24. Y.J. Kim, E.J. Lee, N.H. Lee, Y.H. Kim, and K. Yamamoto Effects of hydrostatic pressure treatment on the physiochemical, morphological, and textural properties of bovine semitendinosus muscle Food Science and Biotechnology 16 2007 49 54
25. Lopez-Caballero, J. Carballo, and Jimenez-Colmenero Microbial inactivation in meat products by pressure/temperature processing Journal of Food Microbiology and Safety 67 2002 797 801
26. H.-J. Ma, and D.A. Ledward High pressure/thermal treatment effects on the texture of beef muscle Meat Science 68 2004 347 355
27. H.J. Ma, D.A. Ledward, A.I. Zamri, R.A. Frazier, and G.H. Zhou Effects of high pressure/thermal treatment on lipid oxidation in beef & chicken muscle Food Chemistry 104 2007 1575 1579
28. J.J. Macfarlane, I.J. McKenzie, and R.H. Turner Pressure treatment of meat: effects on thermal transitions and shear values Meat Science 5 1980 307 317
29. J.J. Macfarlane, I.J. McKenzie, and R.H. Turner Binding of comminuted meat: effect of high pressure Meat Science 10 1984 307 320
30. R. Mandava, E. Dilber, and I. Fernansez Meat and meat products: use of high pressure treatment Meat Focus International 1980 147 151 (April Issue)
31. B. Marcos, T. Aymerich, and M. Garriga Evaluation of high pressure processing as an additional hurdle to control Listeria monocytogenes and Salmonella enterica in low acid fermented sausages Jounal of Food Science 70 2005 M339 M344
32. B. Marcos, T. Aymerich, J.M. Monfort, and M. Garriga High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham Food Microbiology 25 2008 177 182
33. R. McArdle, B. Marcos, J.P. Kerry, and A.M. Mullen Monitoring the effects of high pressure processing and temperature on selected beef quality attributes Meat Science 629-634 2010
34. R.A. McArdle, B. Marcos, J.P. Kerry, and A.M. Mullen Influence of HPP conditions on selected beef quality attributes and their stability during chilled storage Meat Science 87 2011 274 281
35. W. Messens, J. Van Camp, and A. Huyghebaert The use of high pressure to modify the functionality of food proteins Trends in Food Science & Technology 8 1997 107 112
36. P.A. Morrissey, P.J.A. Sheehy, K. Galvin, J.P. Kerry, and D.J. Buckley Lipid stability in meat and meat products Meat Science 49 1998 S73 S86
37. K. Ono, W. Berry, and E. Paraczay Contents and retention of nutrients in extra lean and regular ground beef Journal of Food Science 50 1985 701 706
38. Y.W. Park, and A.C. Washington Fatty acid composition of goat organ and muscle meat of alpine and nubian breeds Journal of Food Science 58 1993 245 253
39. M.F. Patterson, and D.J. Kilpatrick The combined effect of high hydrostatic pressure and mild heat on inactivation of pathogens in milk and poultry Journal of Food Protection 61 1998 432 436
40. T. Shigehisa, T. Ohmori, A. Saito, S. Taji, and R. Hayashi Effects of high hydrostatic pressure on characteristics of pork slurries and inactivation of microorganisms associated with meat and meat products International Journal of Food Microbiology 12 1991 207 216
41. G.M. Siu, and H.H. Draper A survey of malonaldehyde content of retail meats and fish Journal of Food Science 43 1978 1147 1149
42. H.T. Slover, and E. Lanza Quantitative analysis of food fatty acids by capillary gas chromatography Journal of the American Oil Chemists' Society 56 1979 933 943
43. M.R. Stewart, M.W. Zipser, and B.M. Watts The use of reflectance spectrophotometry for the assay of raw meat pigments Journal of Food Science 30 1965 464 468
44. R.K. Sweetie, C. Ramesh, and S. Arun Effect of radiation processing of lamb meat on its lipids Food Chemistry 97 2006 80 86
45. J.D. Wood, R.I. Richardson, G.R. Nute, A.V. Fisher, M.M. Campo, and E. Kasapidou Effects of fatty acids on meat quality: a review Meat Science 66 2003 21 32
46. A.I. Zamri, D.A. Ledward, and R.A. Frazier Effect of combined heat and high pressure treatments on the texture of chicken breast muscle (pectoralis profundus) Journal of Agricultural and Food Chemistry 54 2006 2992 2996