Biological activities and major components determination in essential oils intended for a biodegradable food packaging

Industrial Crops and Products

Volumn 97, Issue , 2017, Pages 201-210

  Ribeiro Santos, Regiane ^a,b   Andrade, Mariana ^a,c   de Melo, Nathália Ramos ^b,d   dos Santos, Frances Regiane ^b   Neves, Ilzenayde de Araújo ^b   de Carvalho, Mário Geraldo ^b   Sanches Silva, Ana ^a,e  

^a NATIONAL INSTITUTE OF HEALTH DR RICARDO JORGE   (Portugal)

^b FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^c UNIVERSITY OF LISBON   (Portugal)

^d Department of Agribusiness Engineering Federal Fluminense University ^*  (Brazil)

^e UNIVERSITY OF PORTO   (Portugal)

Author keywords

Antimicrobial; Antioxidant; Basil; Cinnamon; Essential oil; Rosemary

Indexed keywords

ANTIOXIDANTS; BACTERIA; BIOACTIVITY; CHROMATOGRAPHY; ESCHERICHIA COLI; GAS CHROMATOGRAPHY; GAS OILS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IONIZATION OF GASES; IONIZATION OF LIQUIDS; LIQUID CHROMATOGRAPHY; LIQUIDS; MASS SPECTROMETRY; MICROORGANISMS; OILS AND FATS; PACKAGING MACHINES; PLANTS (BOTANY);

ANTIMICROBIAL; BASIL; BIODEGRADABLE FOOD PACKAGING; CINNAMON; FLAME IONIZATION DETECTORS; MINIMUM INHIBITORY CONCENTRATION; ROSEMARY; ULTRA-HIGH PERFORMANCE LIQUID CHROMATOGRAPHIES;

ESSENTIAL OILS;

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT; BACTERIUM; BIODEGRADATION; CONCENTRATION (COMPOSITION); ESSENTIAL OIL; EVERGREEN TREE; FOOD QUALITY; HERB; PLANT EXTRACT; PRESERVATIVE; TRADITIONAL MEDICINE;

CINNAMOMUM VERUM; ESCHERICHIA COLI; OCIMUM; OCIMUM BASILICUM; PENICILLIUM; ROSMARINUS OFFICINALIS; STAPHYLOCOCCUS AUREUS;

EID: 85007048872     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2016.12.006     Document Type: Article

References (75)

1. Adams, R.P., 2007. Identification of essential oils components by gas chromatog-raphy/quadrupole mass spectroscopy.
2. Aidi Wannes, W., Mhamdi, B., Sriti, J., Ben Jemia, M., Ouchikh, O., Hamdaoui, G., Kchouk, M.E., Marzouk, B., Antioxidant activities of the essential oils and methanol extracts from myrtle (Myrtus communis var. italica L.) leaf, stem and flower. Food Chem. Toxicol. 48 (2010), 1362–1370, 10.1016/j.fct.2010.03.002.
3. American Chemical Society, A, The guidelines of the american chemical society (ACS). Anal. Chem., 52, 1980, 2242.
4. André, C., Castanheira, I., Cruz, J.M., Paseiro, P., Sanches-Silva, A., Analytical strategies to evaluate antioxidants in food: a review. Trends Food Sci. Technol. 21 (2010), 229–246, 10.1016/j.tifs.2009.12.003.
5. Barfi, A., Nazem, H., Saeidi, I., Peyrovi, M., Afsharzadeh, M., Barfi, B., Salavati, H., In-syringe reversed dispersive liquid–liquid microextraction for the evaluation of three important bioactive compounds of basil, tarragon and fennel in human plasma and urine samples. J. Pharm. Biomed. Anal. 121 (2016), 123–134, 10.1016/j.jpba.2016.01.003.
6. Bertoncelj, J., Doberšek, U., Jamnik, M., Golob, T., Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chem. 105 (2007), 822–828, 10.1016/j.foodchem.2007.01.060.
7. Bozin, B., Mimica-Dukic, N., Simin, N., Anackov, G., Characterization of the volatile composition of essential oils of some lamiaceae spices and the antimicrobial and antioxidant activities of the entire oils. J. Agric. Food Chem. 54 (2006), 1822–1828, 10.1021/jf051922u.
8. Brand-Williams, W., Cuvelier, M.E., Berset, C., Use of a free radical method to evaluate antioxidant activity. LWT – Food Sci. Technol. 28 (1995), 25–30, 10.1016/S0023-6438(95)80008-5.
9. Burt, S., Essential oils: their antibacterial properties and potential applications in foods—a review. Int. J. Food Microbiol. 94 (2004), 223–253, 10.1016/j.ijfoodmicro.2004.03.022.
10. Cacho, J.I., Campillo, N., Viñas, P., Hernández-Córdoba, M., Determination of synthetic phenolic antioxidants in edible oils using microvial insert large volume injection gas-chromatography. Food Chem. 200 (2016), 249–254, 10.1016/j.foodchem.2016.01.026.
11. Chen, P.-Y., Yu, J.-W., Lu, F.-L., Lin, M.-C., Cheng, H.-F., Differentiating parts of Cinnamomum cassia using LC-qTOF-MS in conjunction with principal component analysis. Biomed. Chromatogr., 2016, 10.1002/bmc.3703.
12. Clinical and Laboratory Standards Institute, Performance Standards for Antimicrobial Disk Susceptibility Tests: Approved Standard. 2003, Nccls.
13. Costa, D.C., Costa, H.S., Albuquerque, T.G., Ramos, F., Castilho, M.C., Sanches-Silva, A., Advances in phenolic compounds analysis of aromatic plants and their potential applications. Trends Food Sci. Technol. 45 (2015), 336–354, 10.1016/j.tifs.2015.06.009.
14. Cruz, J.M., Domínguez, H., Parajó, J.C., Anti-oxidant activity of isolates from acid hydrolysates of Eucalyptus globulus wood. Food Chem. 90 (2005), 503–511, 10.1016/j.foodchem.2004.05.018.
15. Cruz, J.M., Conde, E., Domínguez, H., Parajó, J.C., Thermal stability of antioxidants obtained from wood and industrial wastes. Food Chem. 100 (2007), 1059–1064, 10.1016/j.foodchem.2005.11.012.
16. Dudonné, S., Vitrac, X., Coutière, P., Woillez, M., Mérillon, J.-M., Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS. FRAP. J. Agric. Food Chem. 57 (2009), 1768–1774, 10.1021/jf803011r.
17. Dussault, D., Vu, K.D., Lacroix, M., In vitro evaluation of antimicrobial activities of various commercial essential oils, oleoresin and pure compounds against food pathogens and application in ham. Meat Sci. 96 (2014), 514–520, 10.1016/j.meatsci.2013.08.015.
18. Dvaranauskait, A., Venskutonis, P.R., Raynaud, C., Talou, T., Viškelis, P., Sasnauskas, A., Variations in the essential oil composition in buds of six blackcurrant (Ribes nigrum L.) cultivars at various development phases. Food Chem. 114 (2009), 671–679, 10.1016/j.foodchem.2008.10.005.
19. Echegoyen, Y., Nerín, C., Performance of an active paper based on cinnamon essential oil in mushrooms quality. Food Chem. 170 (2015), 30–36, 10.1016/j.foodchem.2014.08.032.
20. Elzaawely, A., Xuan, T., Koyama, H., Tawata, S., Antioxidant activity and contents of essential oil and phenolic compounds in flowers and seeds of Alpinia zerumbet (Pers.) B.L. Burtt. & R.M. Sm. Sm. Food Chem. 104 (2007), 1648–1653, 10.1016/j.foodchem.2007.03.016.
21. Erkan, N., Ayranci, G., Ayranci, E., Antioxidant activities of rosemary (Rosmarinus officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol. Food Chem. 110 (2008), 76–82, 10.1016/j.foodchem.2008.01.058.
22. European Commission, Commission regulation (EU) no 10/2011. Off. J. Eur. Union L, 2011, 12.
23. Food And Drug Administration (FDA), 2015. Substances Generally Recognized as Safe [WWW Document]. Code Fed. Regul. URL https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=164.150&SearchTerm=peanut+butter.
24. Gursale, A., Dighe, V., Parekh, G., Simultaneous quantitative determination of cinnamaldehyde and methyl eugenol from stem bark of Cinnamomum zeylanicum Blume using RP-HPLC. J. Chromatogr. Sci. 48 (2010), 59–62, 10.1093/chromsci/48.1.59.
25. Hill, L.E., Gomes, C., Taylor, T.M., Characterization of beta-cyclodextrin inclusion complexes containing essential oils (trans-cinnamaldehyde, eugenol, cinnamon bark, and clove bud extracts) for antimicrobial delivery applications. LWT – Food Sci. Technol. 51 (2013), 86–93, 10.1016/j.lwt.2012.11.011.
26. Hollender, J., Sandner, F., Möller, M., Dott, W., Sensitive indoor air monitoring of monoterpenes using different adsorbents and thermal desorption gas chromatography with mass-selective detection. J. Chromatogr. A 962 (2002), 175–181, 10.1016/S0021-9673(02)00511-3.
27. Hussain, A.I., Anwar, F., Hussain Sherazi, S.T., Przybylski, R., Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on seasonal variations. Food Chem. 108 (2008), 986–995, 10.1016/j.foodchem.2007.12.010.
28. Inam, F., Deo, S., Narkhede, N., 014. HPLC–UV Method Development and Quantification of Eugenol from Methanolic Extracts of Some Spices 3, 96–102.
29. Ji, B., Zhao, Y., Zhang, Q., Wang, P., Guan, J., Rong, R., Yu, Z., Simultaneous determination of cinnamaldehyde, cinnamic acid, and 2-methoxy cinnamic acid in rat whole blood after oral administration of volatile oil of Cinnamoni Ramulus by UHPLC-MS/MS: an application for a pharmacokinetic study. J. Chromatogr. B 1001 (2015), 107–113, 10.1016/j.jchromb.2015.07.049.
30. Keshvari, M., Asgary, S., Jafarian-Dehkordi, A., Najafi, S., Ghoreyshi-Yazdi, S.M., Preventive effect of cinnamon essential oil on lipid oxidation of vegetable oil. ARYA Atheroscler. 9 (2013), 280–286.
31. Khajeh, M., Yamini, Y., Bahramifar, N., Sefidkon, F., Reza Pirmoradei, M., Comparison of essential oils compositions of Ferula assa-foetida obtained by supercritical carbon dioxide extraction and hydrodistillation methods. Food Chem. 91 (2005), 639–644, 10.1016/j.foodchem.2004.06.033.
32. López, P., Sánchez, C., Batlle, R., Nerín, C., Vapor-phase activities of cinnamon, thyme, and oregano essential oils and key constituents against foodborne microorganisms. J. Agric. Food Chem. 55 (2007), 4348–4356, 10.1021/jf063295u.
33. Li, Y.Q., Kong, D.X., Wu, H., Analysis and evaluation of essential oil components of cinnamon barks using GC–MS and FTIR spectroscopy. Ind. Crops Prod. 41 (2013), 269–278, 10.1016/j.indcrop.2012.04.056.
34. Lima, M.D.P., Zoghbi, M.D.G.B., Andrade, E.H. a., Silva, T.M.D., Fernandes, C.S., Constituintes voláteis das folhas e dos galhos de Cinnamomum zeylanicum Blume (Lauraceae). Acta Amaz. 35 (2005), 363–366, 10.1590/S0044-59672005000300009.
35. Lv, G.-P., Huang, W.-H., Yang, F.-Q., Li, J., Li, S.-P., Pressurized liquid extraction and GC–MS analysis for simultaneous determination of seven components in Cinnamomum cassia and the effect of sample preparation. J. Sep. Sci. 33 (2010), 2341–2348, 10.1002/jssc.201000208.
36. Lv, J., Huang, H., Yu, L., Whent, M., Niu, Y., Shi, H., Wang, T.T.Y., Luthria, D., Charles, D., Yu, L.L., Phenolic composition and nutraceutical properties of organic and conventional cinnamon and peppermint. Food Chem. 132 (2012), 1442–1450, 10.1016/j.foodchem.2011.11.135.
37. Márquez-Ruiz, G., García-Martínez, M.C., Holgado, F., Changes and effects of dietary oxidized lipids in the gastrointestinal tract. Lipid Insights, 2008, 10.4137/LPI.S904.
38. Marlet, C., Lognay, G., Development and validation by accuracy profile of a method for the analysis of monoterpenes in indoor air by active sampling and thermal desorption-gas chromatography-mass spectrometry. Talanta 82 (2010), 1230–1239, 10.1016/j.talanta.2010.06.044.
39. Mathlouthi, N., Bouzaienne, T., Oueslati, I., Recoquillay, F., Hamdi, M., Urdaci, M., Bergaoui, R., Use of rosemary, oregano, and a commercial blend of essential oils in broiler chickens: in vitro antimicrobial activities and effects on growth performance. J. Anim. Sci. 90 (2012), 813–823, 10.2527/jas.2010-3646.
40. McClements, D.J., Decker, E.A., Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems. J. Food Sci. 65 (2000), 1270–1282, 10.1111/j.1365-2621.2000.tb10596.x.
41. Miller, H.E., A simplified method for the evaluation of antioxidants. J. Am. Oil Chem. Soc., 48, 1971, 91, 10.1007/BF02635693.
42. Moure, A., Franco, D., Sineiro, J., Domı́nguez, H., Núñez, M.J., Lema, J.M., Antioxidant activity of extracts from Gevuina avellana and Rosa rubiginosa defatted seeds. Food Res. Int. 34 (2001), 103–109, 10.1016/S0963-9969(00)00136-8.
43. Negi, P.S., Plant extracts for the control of bacterial growth: efficacy, stability and safety issues for food application. Int. J. Food Microbiol. 156 (2012), 7–17, 10.1016/j.ijfoodmicro.2012.03.006.
44. Ojeda-Sana, A.M., van Baren, C.M., Elechosa, M.A., Juárez, M.A., Moreno, S., New insights into antibacterial and antioxidant activities of rosemary essential oils and their main components. Food Control 31 (2013), 189–195, 10.1016/j.foodcont.2012.09.022.
45. Patras, A., Yuan, Y.V., Costa, H.S., Sanches-Silva, A., Antioxidant activity of phytochemicals, in: handbook of plant food phytochemicals: sources. Stab. Extr., 2013, 452–472.
46. Prasad, K.N., Yang, B., Dong, X., Jiang, G., Zhang, H., Xie, H., Jiang, Y., Flavonoid contents and antioxidant activities from Cinnamomum species. Innov. Food Sci. Emerg. Technol. 10 (2009), 627–632, 10.1016/j.ifset.2009.05.009.
47. Rajabi, M., Haji-Esfandiari, S., Barfi, B., Ghanbari, H., Ultrasound-assisted temperature-controlled ionic-liquid dispersive liquid-phase microextraction method for simultaneous determination of anethole, estragole, and para-anisaldehyde in different plant extracts and human urine: a comparative study. Anal. Bioanal. Chem. 406 (2014), 4501–4512, 10.1007/s00216-014-7848-y.
48. Rao, P.V., Gan, S.H., Cinnamon: a multifaceted medicinal plant. evidence-based complement. Altern. Med., 2014, 10.1155/2014/642942.
49. Riahi, L., Chograni, H., Elferchichi, M., Zaouali, Y., Zoghlami, N., Mliki, A., Variations in Tunisian wormwood essential oil profiles and phenolic contents between leaves and flowers and their effects on antioxidant activities. Ind. Crops Prod. 46 (2013), 290–296, 10.1016/j.indcrop.2013.01.036.
50. Ribeiro-Santos, R., Carvalho-Costa, D., Cavaleiro, C., Costa, H.S., Albuquerque, T.G., Castilho, M.C., Ramos, F., Melo, N.R., Sanches-Silva, A., A novel insight on an ancient aromatic plant: the rosemary (Rosmarinus officinalis L.). Trends Food Sci. Technol. 45 (2015), 355–368, 10.1016/j.tifs.2015.07.015.
51. Rodríguez-Solana, R., Salgado, J.M., Domínguez, J.M., Cortés-Diéguez, S., Characterization of fennel extracts and quantification of estragole: optimization and comparison of accelerated solvent extraction and Soxhlet techniques. Ind. Crops Prod. 52 (2014), 528–536, 10.1016/j.indcrop.2013.11.028.
52. Rufino, M. do S.M., Alves, R.E., de Brito, E.S., de Morais, S.M., Sampaio, C. de G., Pérez-Jiménez, J., Saura-Calixto, F.D., Metodologia Científica: Determinação da Atividade Antioxidante Total em Frutas pela Captura do Radical Livre. Comun. Tãcnico, 2007, 3–6.
53. Sánchez-Moreno, C., Larrauri, J.A., Saura-Calixto, F., A procedure to measure the antiradical efficiency of polyphenols. J. Sci. Food Agric. 76 (1998), 270–276, 10.1002/(SICI)1097-0010(199802)76:2<270:AID-JSFA945>3.0.CO;2-9.
54. Sacchetti, G., Maietti, S., Muzzoli, M., Scaglianti, M., Manfredini, S., Radice, M., Bruni, R., Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods. Food Chem. 91 (2005), 621–632, 10.1016/j.foodchem.2004.06.031.
55. Sanches Silva, A., López Hernández, J., Paseiro Losada, P., Modified atmosphere packaging and temperature effect on potato crisps oxidation during storage. Anal. Chim. Acta 524 (2004), 185–189, 10.1016/j.aca.2004.06.010.
56. Sanches-Silva, A., Costa, H.S., Bueno-Solano, C., Sendón, R., Sánchez-Machado, D.I., Valdez, H.S., Colín-Chávez, C., Angulo, I., Aurrekoetxea, G.P., Paseiro, P., López-Cervantes, J., Determination of α-tocopherol in shrimp waste to evaluate its potential to produce active packaging. Ital. J. Food Sci., 2001, 139–141.
57. Sanches-Silva, A., Rodríguez-BernaldodeQuirós, A., López-Hernández, J., Paseiro-Losada, P., Determination of hexanal as indicator of the lipidic oxidation state in potato crisps using gas chromatography and high-performance liquid chromatography. J. Chromatogr. A 1046 (2004), 75–81, 10.1016/j.chroma.2004.06.101.
58. Sanches-Silva, A., Cruz, J.M., Sendn-Garca, R., Paseiro-Losada, P., Determination of butylated hydroxytoluene in food samples by high-performance liquid chromatography with ultraviolet detection and gas chromatography/mass spectrometry. J. AOAC Int. 90 (2007), 277–283.
59. Sanches-Silva, A., Ribeiro, T., Albuquerque, T.G., Paseiro, P., Sendón, R., de Quirós, A.B., López-Cervantes, J., Sánchez-Machado, D.I., Soto Valdez, H., Angulo, I., Aurrekoetxea, G.P., Costa, H.S., Ultra-high pressure LC for astaxanthin determination in shrimp by-products and active food packaging. Biomed. Chromatogr. 27 (2013), 757–764, 10.1002/bmc.2856.
60. Sanches-Silva, A., Costa, D., Albuquerque, T.G., Buonocore, G.G., Ramos, F., Castilho, M.C., Machado, A.V., Costa, H.S., Trends in the use of natural antioxidants in active food packaging: a review. Food Addit. Contam. Part A 31 (2014), 374–395, 10.1080/19440049.2013.879215.
61. Saran, S., Menon, S., Shailajan, S., Pokharna, P., Validated RP-HPLC method to estimate eugenol from commercial formulations like Caturjata Churna, Lavangadi Vati, Jatiphaladi Churna, Sitopaladi Churna and clove oil. J. Pharm. Res. 6 (2013), 53–60, 10.1016/j.jopr.2012.11.013.
62. Sartoratto, A., Machado, A.L.M., Delarmelina, C., Figueira, G.M., Duarte, M.C.T., Rehder, V.L.G., Composition and antimicrobial activity of essential oils from aromatic plants used in Brazil. Braz. J. Microbiol. 35 (2004), 275–280, 10.1590/S1517-83822004000300001.
63. Schulz, K., Schlenz, K., Malt, S., Metasch, R., Römhild, W., Dreßler, J., Lachenmeier, D.W., Headspace solid-phase microextraction–gas chromatography–mass spectrometry for the quantitative determination of the characteristic flavouring agent eugenol in serum samples after enzymatic cleavage to validate post-offence alcohol drinking claims. J. Chromatogr. A 1211 (2008), 113–119, 10.1016/j.chroma.2008.09.068.
64. Shan, B., Cai, Y.Z., Sun, M., Corke, H., Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J. Agric. Food Chem. 53 (2005), 7749–7759, 10.1021/jf051513y.
65. Singh, G., Maurya, S., DeLampasona, M.P., Catalan, C.A.N., A comparison of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresins and their constituents. Food Chem. Toxicol. 45 (2007), 1650–1661, 10.1016/j.fct.2007.02.031.
66. Souza, A.C., Goto, G.E.O., Mainardi, J.A., Coelho, A.C.V., Tadini, C.C., Cassava starch composite films incorporated with cinnamon essential oil: antimicrobial activity, microstructure, mechanical and barrier properties. LWT – Food Sci. Technol. 54 (2013), 346–352, 10.1016/j.lwt.2013.06.017.
67. Szczepanski, S., Lipski, A., Essential oils show specific inhibiting effects on bacterial biofilm formation. Food Control 36 (2014), 224–229, 10.1016/j.foodcont.2013.08.023.
68. Teixeira, B., Marques, A., Ramos, C., Neng, N.R., Nogueira, J.M.F., Saraiva, J.A., Nunes, M.L., Chemical composition and antibacterial and antioxidant properties of commercial essential oils. Ind. Crops Prod. 43 (2013), 587–595, 10.1016/j.indcrop.2012.07.069.
69. Ulbricht, C., Chao, W., Costa, D., Rusie-Seamon, E., Weissner, W., Woods, J., Clinical evidence of herb-drug interactions: a systematic review by the natural standard research collaboration. Curr. Drug Metab. 9 (2008), 1063–1120, 10.2174/138920008786927785.
70. Viuda-Martos, M., Ruiz Navajas, Y., Sánchez Zapata, E., Fernández-López, J., Pérez-Álvarez, J.A., Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet. Flavour Fragr. J. 25 (2010), 13–19, 10.1002/ffj.1951.
71. Wang, R., Wang, R., Yang, B., Extraction of essential oils fro five cinnamon leaves and identification volatile compounds compositions. Innov. Food Sci. Emerg. 10 (2009), 289–292.
72. Yoo, K.M., Lee, C.H., Lee, H., Moon, B., Lee, C.Y., Relative antioxidant and cytoprotective activities of common herbs. Food Chem. 106 (2008), 929–936, 10.1016/j.foodchem.2007.07.006.
73. Yosr, Z., Hnia, C., Rim, T., Mohamed, B., Changes in essential oil composition and phenolic fraction in Rosmarinus officinalis L. var. typicus Batt. organs during growth and incidence on the antioxidant activity. Ind. Crops Prod. 43 (2013), 412–419, 10.1016/j.indcrop.2012.07.044.
74. Yu, B.-S., Lai, S.-G., Tan, Q.-L., Simultaneous determination of cinnamaldehyde, eugenol and paeonol in traditional chinese medicinal preparations by capillary GC-FID. Chem. Pharm. Bull. (Tokyo) 54 (2006), 114–116, 10.1248/cpb.54.114.
75. Zinoviadou, K.G., Koutsoumanis, K.P., Biliaderis, C.G., Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef. Meat Sci. 82 (2009), 338–345, 10.1016/j.meatsci.2009.02.004.