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231224s2017 xx |||||o 00| ||eng c |
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|a 10.5713/ajas.16.0279
|2 doi
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|a pubmed24n0877.xml
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|a (NLM)27488843
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|a DE-627
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|e rakwb
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|a eng
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| 100 |
1 |
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|a Kim, Hyun-Wook
|e verfasserin
|4 aut
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| 245 |
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|a Effects of aging and freezing/thawing sequence on quality attributes of bovine Mm. gluteus medius and biceps femoris
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|c 2017
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| 336 |
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
|b c
|2 rdamedia
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|a ƒa Online-Ressource
|b cr
|2 rdacarrier
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|a Date Revised 01.10.2020
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|a published: Print-Electronic
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|a Citation Status PubMed-not-MEDLINE
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|a OBJECTIVE: The effects of aging and freezing/thawing sequence on color, physicochemical, and enzymatic characteristics of two beef muscles (Mm. gluteus medius, GM and biceps femoris, BF) were evaluated
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| 520 |
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|a METHODS: Beef muscles at 3 d postmortem were assigned to four different combinations of aging and freezing/thawing sequence as follows; aging at 2°C for 3 wk (A3, never-frozen control), freezing at -28°C for 2 wk then thawing (F2, frozen/thawed-only), aging at 2°C for 3 wk, freezing at -28°C for 2 wk then thawing (A3F2), and freezing at -28°C for 2 wk, thawing then further aging at 2°C for 3 wk (F2A3)
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|a RESULTS: No significant interactions between different aging/freezing/thawing treatments and muscle type on all measurements were found. Postmortem aging, regardless of aging/freezing/thawing sequence, had no impact on color stability of frozen/thawed beef muscles (p<0.05). F2A3 resulted in higher purge loss than F2 and A3F2 treatments (p<0.05). A3F2 and F2A3 treatments resulted in lower shear force of beef muscles compared to F2 (p<0.05). Although there was no significant difference in glutathione peroxidase (GSH-Px) activity, F2A3 had the highest β-N-acetyl glucominidase (BNAG) activity in purge, but the lowest BNAG activity in muscle (p<0.05). GM muscle exhibited higher total color changes and purge loss, and lower GSH-Px activity than BF muscle
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|a CONCLUSION: The results from this present study indicate that different combinations of aging/freezing/thawing sequence would result in considerable impacts on meat quality attributes, particularly thaw/purge loss and tenderness. Developing a novel freezing strategy combined with postmortem aging will be beneficial for the food/meat industry to maximize its positive impacts on tenderness, while minimizing thaw/purge loss of frozen/thawed meat
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|a Journal Article
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|a Aging
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4 |
|a Freezing
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| 650 |
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4 |
|a Glutathione Peroxidase
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| 650 |
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4 |
|a Purge
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| 650 |
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4 |
|a Thawing
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| 700 |
1 |
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|a Brad Kim, Yuan H
|e verfasserin
|4 aut
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| 773 |
0 |
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|i Enthalten in
|t Asian-Australasian journal of animal sciences
|d 1998
|g 30(2017), 2 vom: 03. Feb., Seite 254-261
|w (DE-627)NLM098195883
|x 1011-2367
|7 nnns
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| 773 |
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|g volume:30
|g year:2017
|g number:2
|g day:03
|g month:02
|g pages:254-261
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| 856 |
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|u http://dx.doi.org/10.5713/ajas.16.0279
|3 Volltext
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