Monitoring the effects of high pressure processing and temperature on selected beef quality attributes
The combined effects of high pressure processing (HPP) and temperature on meat quality attributes were assessed in bovine M. pectoralis profundus, with particular focus on lipid oxidation and fatty acid composition. Beef samples were pressurised at 200, 300 and 400 MPa at two different temperatures...
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| Veröffentlicht in: | Meat science 2010-11, Vol.86 (3), p.629-634 |
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| creator | McArdle, R. Marcos, B. Kerry, J.P. Mullen, A. |
| description | The combined effects of high pressure processing (HPP) and temperature on meat quality attributes were assessed in bovine
M. pectoralis profundus, with particular focus on lipid oxidation and fatty acid composition. Beef samples were pressurised at 200, 300 and 400
MPa at two different temperatures 20
°C and 40
°C. Both pressure and temperature regimes had significant effects on colour, cook loss and lipid oxidation. Pressurisation at 200
MPa had a lower impact on colour parameters than higher pressurisation levels. Cook loss also increased when higher levels of pressure were applied. Across all pressure conditions, lower cook loss was observed at 40
°C compared to 20
°C. An increase in TBARS values was observed at the higher pressure levels (300, 400
MPa). While some alterations of individual fatty acids were observed, high pressure had no effect on polyunsaturated/saturated fatty acid (PUFA/SFA) or omega 6/omega 3 (n6/n3) ratio. The temperature at which HPP was applied had a significant effect on the sum of saturated (SFA), monounsaturated (MONO) and polyunsaturated (PUFA) fatty acids. HPP at 40
°C showed higher SFA and PUFA and lower MONO compared to HPP at 20
°C. These results show that high pressure at low or moderate temperatures improves the microbiological quality of the meat with minimal affects on meat quality. |
| doi_str_mv | 10.1016/j.meatsci.2010.05.001 |
| format | Article |
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M. pectoralis profundus, with particular focus on lipid oxidation and fatty acid composition. Beef samples were pressurised at 200, 300 and 400
MPa at two different temperatures 20
°C and 40
°C. Both pressure and temperature regimes had significant effects on colour, cook loss and lipid oxidation. Pressurisation at 200
MPa had a lower impact on colour parameters than higher pressurisation levels. Cook loss also increased when higher levels of pressure were applied. Across all pressure conditions, lower cook loss was observed at 40
°C compared to 20
°C. An increase in TBARS values was observed at the higher pressure levels (300, 400
MPa). While some alterations of individual fatty acids were observed, high pressure had no effect on polyunsaturated/saturated fatty acid (PUFA/SFA) or omega 6/omega 3 (n6/n3) ratio. The temperature at which HPP was applied had a significant effect on the sum of saturated (SFA), monounsaturated (MONO) and polyunsaturated (PUFA) fatty acids. HPP at 40
°C showed higher SFA and PUFA and lower MONO compared to HPP at 20
°C. These results show that high pressure at low or moderate temperatures improves the microbiological quality of the meat with minimal affects on meat quality.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2010.05.001</identifier><identifier>PMID: 20708343</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Animals ; beef ; beef quality ; Biological and medical sciences ; Cattle ; Color ; cooking quality ; fatty acid composition ; Fatty acid profile ; Fatty Acids - chemistry ; Food Handling - methods ; Food industries ; Food Microbiology ; Food Preservation - methods ; Fundamental and applied biological sciences. Psychology ; High pressure processing ; high pressure treatment ; high temperature treatment ; Lipid oxidation ; Lipid Peroxidation ; Meat - analysis ; Meat - microbiology ; Meat - standards ; Meat and meat product industries ; Meat quality ; microbiological quality ; monounsaturated fatty acids ; Muscle, Skeletal - chemistry ; omega-3 fatty acids ; omega-6 fatty acids ; polyunsaturated fatty acids ; Pressure ; saturated fatty acids ; Temperature ; Thiobarbituric Acid Reactive Substances</subject><ispartof>Meat science, 2010-11, Vol.86 (3), p.629-634</ispartof><rights>2010</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2010. Published by Elsevier Ltd.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c418t-ab4fe5181d5412f524ce2fd7a6b8db2eaaa5f29276bbfe78a9a4af2df5a4b3513</citedby><cites>FETCH-LOGICAL-c418t-ab4fe5181d5412f524ce2fd7a6b8db2eaaa5f29276bbfe78a9a4af2df5a4b3513</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0309174010001786$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23259243$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20708343$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>McArdle, R.</creatorcontrib><creatorcontrib>Marcos, B.</creatorcontrib><creatorcontrib>Kerry, J.P.</creatorcontrib><creatorcontrib>Mullen, A.</creatorcontrib><title>Monitoring the effects of high pressure processing and temperature on selected beef quality attributes</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>The combined effects of high pressure processing (HPP) and temperature on meat quality attributes were assessed in bovine
M. pectoralis profundus, with particular focus on lipid oxidation and fatty acid composition. Beef samples were pressurised at 200, 300 and 400
MPa at two different temperatures 20
°C and 40
°C. Both pressure and temperature regimes had significant effects on colour, cook loss and lipid oxidation. Pressurisation at 200
MPa had a lower impact on colour parameters than higher pressurisation levels. Cook loss also increased when higher levels of pressure were applied. Across all pressure conditions, lower cook loss was observed at 40
°C compared to 20
°C. An increase in TBARS values was observed at the higher pressure levels (300, 400
MPa). While some alterations of individual fatty acids were observed, high pressure had no effect on polyunsaturated/saturated fatty acid (PUFA/SFA) or omega 6/omega 3 (n6/n3) ratio. The temperature at which HPP was applied had a significant effect on the sum of saturated (SFA), monounsaturated (MONO) and polyunsaturated (PUFA) fatty acids. HPP at 40
°C showed higher SFA and PUFA and lower MONO compared to HPP at 20
°C. These results show that high pressure at low or moderate temperatures improves the microbiological quality of the meat with minimal affects on meat quality.</description><subject>Animals</subject><subject>beef</subject><subject>beef quality</subject><subject>Biological and medical sciences</subject><subject>Cattle</subject><subject>Color</subject><subject>cooking quality</subject><subject>fatty acid composition</subject><subject>Fatty acid profile</subject><subject>Fatty Acids - chemistry</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Food Preservation - methods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>High pressure processing</subject><subject>high pressure treatment</subject><subject>high temperature treatment</subject><subject>Lipid oxidation</subject><subject>Lipid Peroxidation</subject><subject>Meat - analysis</subject><subject>Meat - microbiology</subject><subject>Meat - standards</subject><subject>Meat and meat product industries</subject><subject>Meat quality</subject><subject>microbiological quality</subject><subject>monounsaturated fatty acids</subject><subject>Muscle, Skeletal - chemistry</subject><subject>omega-3 fatty acids</subject><subject>omega-6 fatty acids</subject><subject>polyunsaturated fatty acids</subject><subject>Pressure</subject><subject>saturated fatty acids</subject><subject>Temperature</subject><subject>Thiobarbituric Acid Reactive Substances</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkM1uEzEUhS0EomnhEQBvEKtJ_ZvxrBCqoCAVdQFdW3c814mj-UltD1Lfvp4m0CUrX9nf8T36CHnH2ZozvrncrweEnFxYC1bumF4zxl-QFTe1rBSX5iVZMcmaiteKnZHzlPasEFKY1-RMsJoZqeSK-J_TGPIUw7ileYcUvUeXE5083YXtjh4ipjRHLMPkyrhwMHY043DACHl5mkaasC8x7GiL6On9DH3IDxRyjqGdM6Y35JWHPuHb03lB7r59_X31vbq5vf5x9eWmcoqbXEGrPGpueKcVF14L5VD4roZNa7pWIABoLxpRb9rWY22gAQVedF6DaqXm8oJ8Ov5b6t7PmLIdQnLY9zDiNCdba8VYrdlC6iPp4pRSRG8PMQwQHyxndjFs9_Zk2C6GLdOWPeXenzbM7YDdv9RfpQX4eAIgOeh9hNGF9MxJoRvxxH04ch4mC9tYmLtfZZNk3JiGa1WIz0cCi7E_AaMtZXB02IVYbNtuCv8p-wioB6gV</recordid><startdate>20101101</startdate><enddate>20101101</enddate><creator>McArdle, R.</creator><creator>Marcos, B.</creator><creator>Kerry, J.P.</creator><creator>Mullen, A.</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20101101</creationdate><title>Monitoring the effects of high pressure processing and temperature on selected beef quality attributes</title><author>McArdle, R. ; Marcos, B. ; Kerry, J.P. ; Mullen, A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c418t-ab4fe5181d5412f524ce2fd7a6b8db2eaaa5f29276bbfe78a9a4af2df5a4b3513</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Animals</topic><topic>beef</topic><topic>beef quality</topic><topic>Biological and medical sciences</topic><topic>Cattle</topic><topic>Color</topic><topic>cooking quality</topic><topic>fatty acid composition</topic><topic>Fatty acid profile</topic><topic>Fatty Acids - chemistry</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Food Preservation - methods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>High pressure processing</topic><topic>high pressure treatment</topic><topic>high temperature treatment</topic><topic>Lipid oxidation</topic><topic>Lipid Peroxidation</topic><topic>Meat - analysis</topic><topic>Meat - microbiology</topic><topic>Meat - standards</topic><topic>Meat and meat product industries</topic><topic>Meat quality</topic><topic>microbiological quality</topic><topic>monounsaturated fatty acids</topic><topic>Muscle, Skeletal - chemistry</topic><topic>omega-3 fatty acids</topic><topic>omega-6 fatty acids</topic><topic>polyunsaturated fatty acids</topic><topic>Pressure</topic><topic>saturated fatty acids</topic><topic>Temperature</topic><topic>Thiobarbituric Acid Reactive Substances</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>McArdle, R.</creatorcontrib><creatorcontrib>Marcos, B.</creatorcontrib><creatorcontrib>Kerry, J.P.</creatorcontrib><creatorcontrib>Mullen, A.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>McArdle, R.</au><au>Marcos, B.</au><au>Kerry, J.P.</au><au>Mullen, A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Monitoring the effects of high pressure processing and temperature on selected beef quality attributes</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2010-11-01</date><risdate>2010</risdate><volume>86</volume><issue>3</issue><spage>629</spage><epage>634</epage><pages>629-634</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>The combined effects of high pressure processing (HPP) and temperature on meat quality attributes were assessed in bovine
M. pectoralis profundus, with particular focus on lipid oxidation and fatty acid composition. Beef samples were pressurised at 200, 300 and 400
MPa at two different temperatures 20
°C and 40
°C. Both pressure and temperature regimes had significant effects on colour, cook loss and lipid oxidation. Pressurisation at 200
MPa had a lower impact on colour parameters than higher pressurisation levels. Cook loss also increased when higher levels of pressure were applied. Across all pressure conditions, lower cook loss was observed at 40
°C compared to 20
°C. An increase in TBARS values was observed at the higher pressure levels (300, 400
MPa). While some alterations of individual fatty acids were observed, high pressure had no effect on polyunsaturated/saturated fatty acid (PUFA/SFA) or omega 6/omega 3 (n6/n3) ratio. The temperature at which HPP was applied had a significant effect on the sum of saturated (SFA), monounsaturated (MONO) and polyunsaturated (PUFA) fatty acids. HPP at 40
°C showed higher SFA and PUFA and lower MONO compared to HPP at 20
°C. These results show that high pressure at low or moderate temperatures improves the microbiological quality of the meat with minimal affects on meat quality.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>20708343</pmid><doi>10.1016/j.meatsci.2010.05.001</doi><tpages>6</tpages></addata></record> |
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| ispartof | Meat science, 2010-11, Vol.86 (3), p.629-634 |
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| subjects | Animals beef beef quality Biological and medical sciences Cattle Color cooking quality fatty acid composition Fatty acid profile Fatty Acids - chemistry Food Handling - methods Food industries Food Microbiology Food Preservation - methods Fundamental and applied biological sciences. Psychology High pressure processing high pressure treatment high temperature treatment Lipid oxidation Lipid Peroxidation Meat - analysis Meat - microbiology Meat - standards Meat and meat product industries Meat quality microbiological quality monounsaturated fatty acids Muscle, Skeletal - chemistry omega-3 fatty acids omega-6 fatty acids polyunsaturated fatty acids Pressure saturated fatty acids Temperature Thiobarbituric Acid Reactive Substances |
| title | Monitoring the effects of high pressure processing and temperature on selected beef quality attributes |
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