Nondestructive Detection Method for Beef Water-Holding Capacity Using Modified Test Paper

References

[1] Bowker B, Eastridge J, Solomon M. Measurement of muscle exudate protein composition as an indicator of beef tenderness. J Food Sci. 2014;79:C1292–C1297.10.1111/1750-3841.12496Suche in Google Scholar

[2] Dorn-In S, Hölzel C, Janke T, Schwaiger K, Balsliemke J, Bauer J. PCR-SSCP-based reconstruction of the original fungal flora of heat-processed meat products. Int J Food Microbiol. 2013;162:71–81.10.1016/j.ijfoodmicro.2012.12.022Suche in Google Scholar PubMed

[3] Diéguez P, Beriain M, Insausti K, Arrizubieta M. Thermal analysis of meat emulsion cooking process by computer simulation and experimental measurement. Intl J Food Eng. 2010;6(1):1–16.10.2202/1556-3758.1391Suche in Google Scholar

[4] Sanderson M, Vail G. A method for determining press fluid in cooked beef. J Food Sci. 1963;28:596–9.10.1111/j.1365-2621.1963.tb00249.xSuche in Google Scholar

[5] Farouk M, Mustafa N, Wu G, Krsinic G. The “sponge effect” hypothesis: an alternative explanation of the improvement in the water holding capacity of meat with ageing. Meat Sci. 2012;90:670–7.10.1016/j.meatsci.2011.10.012Suche in Google Scholar

[6] Grunert K, Bredahl L, Brunsø K. Consumer perception of meat quality and implications for product development in the meat sector—a review. Meat Sci. 2004;66:259–72.10.1016/S0309-1740(03)00130-XSuche in Google Scholar PubMed

[7] Bombrun L, Gatellier P, Portanguen S, Kondjoyan A. Analysis of the juice and water losses in salted and unsalted pork samples heated in water bath. Consequences for the prediction of weight loss by transfer models. Meat Sci. 2015;99:113–22.10.1016/j.meatsci.2014.07.033Suche in Google Scholar PubMed

[8] Jones-Hamlow K, Tavárez M, Boler D, Schroeder A, Prusa K, Dilger A. Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows. J Anim Sci. 2015;93:794–801.10.2527/jas.2014-8499Suche in Google Scholar PubMed

[9] Zhuang H, Savage E. Comparison of cook loss, shear force, and sensory descriptive profiles of boneless skinless white meat cooked from a frozen or thawed state. Poult Sci. 2013;92:3003–9.10.3382/ps.2012-02801Suche in Google Scholar PubMed

[10] Huff-Lonergan E, Lonergan S. Mechanisms of water-holding capacity of meat: the role of postmortem biochemical and structural changes. Meat Sci. 2005;71:194–204.10.1016/j.meatsci.2005.04.022Suche in Google Scholar PubMed

[11] Fang Z, Zhao Y, Warner R, Johnson S. Active and intelligent packaging in meat industry. Trends Food Sci Technol. 2017;61:60–71.10.1016/j.tifs.2017.01.002Suche in Google Scholar

[12] Kim H, Miller D, Lee Y, Kim Y. Effects of soy hull pectin and insoluble fiber on physicochemical and oxidative characteristics of fresh and frozen/thawed beef patties. Meat Sci. 2016;117:63–7.10.1016/j.meatsci.2016.02.035Suche in Google Scholar PubMed

[13] Pearce K, Rosenvold K, Andersen H, Hopkins D. Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review. Meat Sci. 2011;89:111–24.10.1016/j.meatsci.2011.04.007Suche in Google Scholar PubMed

[14] Ahn D, Kim I, Lee E. Irradiation and additive combinations on the pathogen reduction and quality of poultry meat. Poult Sci. 2013;92:534–45.10.3382/ps.2012-02722Suche in Google Scholar PubMed

[15] Pu H, Kamruzzaman M, Sun D. Selection of feature wavelengths for developing multispectral imaging systems for quality, safety and authenticity of muscle foods-a review. Trends Food Sci Technol. 2015;45:86–104.10.1016/j.tifs.2015.05.006Suche in Google Scholar

[16] Li X, Ekerljung M, Lundström K, Lundén A. Association of polymorphisms at DGAT1, leptin, SCD1, CAPN1 and CAST genes with color, marbling and water holding capacity in meat from beef cattle populations in Sweden. Meat Sci. 2013;94:153–8.10.1016/j.meatsci.2013.01.010Suche in Google Scholar PubMed

[17] Li C, Zhou G, Xu X, Lundström K, Karlsson A, Lametsch R. Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in bovine longissimus muscle in response to postmortem electrical stimulation. Food Chem. 2015;175:197–202.10.1016/j.foodchem.2014.11.139Suche in Google Scholar PubMed

[18] Qin H, Xu P, Zhou C, Wang Y. Effects of l-Arginine on water holding capacity and texture of heat-induced gel of salt-soluble proteins from breast muscle. LWT - Food Sci Technol. 2015;63:912–18.10.1016/j.lwt.2015.04.048Suche in Google Scholar

[19] Mullen A, Stapleton P, Corcoran D, Hamill R, White A. Understanding meat quality through the application of genomic and proteomic approaches. Meat Sci. 2006;74:3–16.10.1016/j.meatsci.2006.04.015Suche in Google Scholar PubMed

[20] Moudache M, Nerín C, Colon M, Zaidi F. Antioxidant effect of an innovative active plastic film containing olive leaves extract on fresh pork meat and its evaluation by Raman spectroscopy. Food Chem. 2017;229:98–103.10.1016/j.foodchem.2017.02.023Suche in Google Scholar PubMed

[21] Shao J, Deng Y, Jia N, Li R, Cao J, Liu D, et al. Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition. Food Chem. 2016;200:308–14.10.1016/j.foodchem.2016.01.013Suche in Google Scholar PubMed

[22] Cao F, Zhang X, Yu W, Zhao L, Wang T. Effect of feeding fermented Ginkgo biloba leaves on growth performance, meat quality, and lipid metabolism in broilers. Poult Sci. 2012;91:1210–21.10.3382/ps.2011-01886Suche in Google Scholar PubMed

[23] Barge M T, Destefanis G, Toscano G P, et al. Two reading techniques of the filter paper press method for measuring meat water-holding capacity. Meat Sci. 1991;29:183–189.10.1016/0309-1740(91)90065-XSuche in Google Scholar PubMed

[24] Jay JM. Response of the phenomena of extract-release volume and water-holding capacity to irradiated beef. J Food Sci. 2010;32:371–2.10.1111/j.1365-2621.1967.tb09686.xSuche in Google Scholar

[25] Sun J, Li X, Xu X, Zhou G. Influence of various levels of flaxseed gum addition on the water-holding capacities of heat-induced porcine myofibrillar protein. J Food Sci. 2011;76:C472–C478.10.1111/j.1750-3841.2011.02094.xSuche in Google Scholar PubMed

[26] Wang X, Sun Y, Liu A, Wang X, Gao J, Fan X, et al. Modeling structural and compositional changes of beef during human chewing process. LWT - Food Sci Technol. 2015;60:1219–25.10.1016/j.lwt.2014.09.008Suche in Google Scholar

[27] Rokaityte A, Zaborskiene G, Macioniene I, Rokaitis I, Sekmokiene D. Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat. Czech J Food Sci. 2016;34:52–60.10.17221/291/2015-CJFSSuche in Google Scholar

[28] Hierro E, Ganan M, Barroso E, Fernández M. Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio. Int J Food Microbiol. 2012;158:42–8.10.1016/j.ijfoodmicro.2012.06.018Suche in Google Scholar PubMed

[29] Li C, Liu D, Zhou G, Xu X, Qi J, Shi P, et al. Meat quality and cooking attributes of thawed pork with different low field NMR T21. Meat Sci. 2012;92:79–83.10.1016/j.meatsci.2011.11.015Suche in Google Scholar PubMed

[30] Zou Y, Zhang W, Kang D, et al. Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking. Int J Food Sci Technol. 2018;53:828–836.10.1111/ijfs.13659Suche in Google Scholar

[31] Xue S, Xu X, Shan H, Wang H, Yang J, Zhou G. Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins. Innovative Food Sci Emerg Technol. 2018;45:354–60.10.1016/j.ifset.2017.12.007Suche in Google Scholar

[32] Kamruzzaman M, Makino Y, Oshita S. Hyperspectral imaging for real-time monitoring of water holding capacity in red meat. LWT - Food Sci Technol. 2016;66:685–91.10.1016/j.lwt.2015.11.021Suche in Google Scholar