Muscle food

Meat products have to be stabilised in some cases, as meat lipids contain no natural antioxidants or only traces of tocopherols. Most muscle foods contain, however, an efficient multi-component antioxidant defence system based on enzymes, but the balance changes adversely on storage. The denaturation of muscle proteins is the main cause of the inbalance as iron may be released from its complexes, catalysing the lipid oxidation. Salting contributes to the negative effects of storage, as it enhances oxidation. Using encapsulated salt eliminates the deleterious effect of sodium chloride. [Pg.308]

DECKER E A, FAUSTMAN c and LOPEZ-BOTE c J (2000) Autioxidants in Muscle Foods, New York, WUey. [Pg.311]

Ellis, D.I. and Goodacre, R., Rapid and quantitative detection of the microbial spoilage of muscle foods current status and future trends. Trends Food Sci. Technol, 12, 414, 2001. [Pg.581]

Faucitano L (1998), Preslaughter stressors effects on pork a review , J Muscle Foods, 9, 293-303. [Pg.171]

When properly formulated, soy protein allows for significant cost savings, increased yields, reduced fat, increased protein, reduced cholesterol, reduced sodium and/or reduced calories while maintaining muscle tissue integrity. Applicable finished products include ham, roast beef, chicken, turkey, seafood and other whole muscle foods. Finished product characteristics given specific goals and guidelines are outlined as are new product opportunities. [Pg.95]

In the field of muscle foods, the use of marination before irradiation reduced the dose necessary to eliminate Salmonella in poultry [113]. Some antimicrobial additives, especially the natural ones (e.g., bacteriocins) [94] and GRAS (generally recognized as safe) preservatives [114] can be usefully combined with irradiation to reduce dose requirements. Some antioxidants have also been used to prevent the undesirable oxidative effects in irradiated foods. [Pg.802]

The flavor enhancer monosodium glutamate (MSG) is currently used in virtually every type of savory prepared-food. Unfortunately, MSG has several deleterious side effects on a large proportion of the population. Fortunately, a naturally occurring peptide isolated from a muscle food (beef) can serve not only as a potential replacement for MSG but also as a nutritional adjuvant. The peptide, called BMP or beefy meaty peptide, acts as a flavor enhancer and is found to occur naturally in beef Chapter 6). Research on BMP suggest that it is not only non-allergenic but, by virtue of its protein composition, is a nutritionally sound replacement for MSG. [Pg.7]

After aflatoxin contamination, perhaps the next most important factor that has a negative effect on human health and food quality is the presence of food borne bacteria. Several routes for reduction of the risk are currently under extensive investigation. One such means of risk reduction is the utilization of ionizing radiation treatments on meat food products. Ionizing radiation has been demonstrated to be an effective method to reduce or eliminate several species of food borne human pathogens such as Salmonella, Campylobacter, Listeria, Trichinella, and Yersinia Chapter 23). If proper processing conditions are used, it is possible to produce high quality, shelf-stable, commercially sterile muscle foods. [Pg.8]

The perception of flavor is a fine balance between the sensory input of both desirable and undesirable flavors. It involves a complex series of biochemical and physiological reactions that occur at the cellular and subcellular level (see Chapters 1-3). Final sensory perception or response to the food is regulated by the action and interaction of flavor compounds and their products on two neur networks, the olfactory and gustatory systems or the smell and taste systems, respectively (Figure 1). The major food flavor components involved in the initiation and transduction of the flavor response are the food s lipids, carbohydrates, and proteins, as well as their reaction products. Since proteins and peptides of meat constitute the major chemical components of muscle foods, they will be the major focus of discussion in this chapter. [Pg.78]

Homstein and Crowe 18) and others (79-27) suggested that, while the fat portion of muscle foods from different species contributes to the unique flavor that characterizes the meat from these species, the lean portion of meat contributes to the basic meaty flavor thought to be identical in beef, pork, and lamb. The major differences in flavor between pork and lamb result from differences in a number of short chain unsaturated fatty acids that are not present in beef. Even though more than 600 volatile compounds have been identified from cooked beef, not one single compound has been identified to date that can be attributed to the aroma of "cooked beef." Therefore, a thorough understanding of the effect of storage on beef flavor and on lipid volatile production would be helpful to maintain or expand that portion of the beef market. [Pg.85]

Supercritical Fluid Extraction of Muscle Food Lipids for Improved Quality... [Pg.117]

Supercritical COj (SC-CO2) was used to reduce the lipid of meat and the cholesterol of meat and beef tallow. Lipids can be removed quantitatively from dried muscle foods by SC-CO2, but relatively high temperatures are needed. The use of SC-CO2 in conjunction with ethanol, adsorbents and multi-separators also reduced the cholesterol of beef tallow. SC-CO2 was also used to concentrate volatile flavor compounds from beef and pork fat. The volatile components in various extraction fractions were identified and quantitated. [Pg.117]

Four aspects of research involving the use of SFE for the improvement of quality of muscle food products are briefly discussed. These include supercritical CO2 extraction of lipids fi om fresh ground beef and from dried muscle foods the extraction and separation of lipid and cholesterol from beef tallow supercritical CO2 extraction of flavor volatiles from beef and pork lipids for use as additives in synthetic meat flavors and identification and quantitation of flavor volatiles extracted with SC-CO2. [Pg.119]

Most studies of SC-CO2 quantitative extraction of lipids from muscle foods have been limited to dried materials with moisture levels below 10%. King et aL (26), Froning (27) and Hardardottir and Kinsella (28) were able to quantitatively remove lipid from muscle foods and data for Aese studies are shown in Table I. This table also includes data from study of dried pork. Maximum removal of lipid from dried beef and luncheon meat was obtained at 300-345 bar/45-80 C (26, 27) and at 275 bar/80 C for trout (28). [Pg.121]

BAILEY ET AL. Si ercritical Fluid Extractim of Muscle Food Lipids... [Pg.125]

High extraction pressure (>300 bar) is the predominant factor for increasing the extractability of lipid from muscle foods, dthough greater quantities of lipid are extracted at higher temperatures (50-80 C) compared to lower temperatures such as 35 or 40°C... [Pg.135]

Extraction of lipids from muscle foods is more predictable if the food has less than 10% moisture. Higb recoveries of glycerides can be obtained from dry meat products by extracting with SC-CO2 above 300 bar, but cholesterol is extracted less effectively. Cholesterol is extracted from beef tallow more efficiently at lower pressures than at higher pressures (<300 bar). [Pg.135]

Use of ethanol as a co-solvent with SC-CO2 enhances the extraction of cholesterol from dried muscle foods. High extraction pressure coupled with multiple separation vessels for gradual reduction of SC-CO2 density reduces the separation time necessary for separating cholesterol from beef tallow using less CO2 than extractions at lower pressure. Ethanol is a good co-solvent used with SC-CO2 for separating cholesterol from other lipids in beef tallow. [Pg.135]

Dried muscle foods, supercritical CO extraction of lipids, 121,122r... [Pg.344]

Madhavi, D. L., and Carpenter, C. E. (1993). Aging and prtx essing affect color, metmyoglobin reductase and oxygen consumption of beef muscles. ]. Food Sci. 58, 939-942 and 947. [Pg.284]

Venugopal, V., Chawla, S. P., and Nair, P. M. (1996). Spray dried protein powder from threadfin beam Preparation, properties and comparison with FPC type B. J. Muscle Foods 7, 55-58. [Pg.248]

Jaurequi, C.A., Regenstein, J.M., and Baker, R.C. 1981. A simple centrifugal method for measuring expressible moisture A water-binding property of muscle foods. J. Food Sci. 46 1271 -1273. [Pg.293]

Regenstein, J.M. 1984. Protein Water Interactions in Muscle Foods. In Proceedings 37th Annual Reciprocal Meat Conference, pp. 44-51. American Meat Science Association, Savoy, 111. [Pg.323]

Regenstein, J.M. and Rank Stamm, J. 1979. Factors affecting the sodium chloride extractability of muscle proteins from chicken breast, trout while, and lobster tail muscles./. Food Biochem. 4 191-204. [Pg.323]

Muscle Foods Alternate Protocol 2 Chloroform/MethanolAVater Extraction from Small Dl.l. 4... [Pg.423]

The OSI was primarily developed for oil or fat samples. It is possible to use the method on lipids extracted from foodstuffs however, such lipids may not have the same oxidative stability as the food since the physical structures are different. Additionally, muscle foods oxidize rapidly at elevated temperature due to physical and chemical alterations during cooking thus, this method probably will not be useful with raw meats. [Pg.544]

Decker, E.A. and Hultin, H.O. 1992. Lipid oxidation in muscle foods via redox iron. In Lipid Oxidation in Foods, American Chemical Society Symposium Series, Vol. 500 (A.J. St. Andelo, ed.) pp. 33-54. American Chemical Society, Washington, D.C. [Pg.629]

Faustman, C. and Cassens, R.G. 1990. The biochemical basis for discoloration in fresh meat A review. J. Muscle Foods 1 217-243. [Pg.918]

An important role is played by adenosine triphosphate (ATP), involved in energy exchange relatively large amounts of free energy are released when ATP is hydrolyzed. A consequence of the loss of ATP in muscle postmortem is its conversion to hypoxanthine. Some 5 -mononucleotides, intermediates in the production of hypoxanthine and with the ribose component hy-droxylated at position 6, are flavor enhancers in muscle foods. Compounds of this kind are, for example, inosine 5 -monophosphate (IMP) and guanosine 5 -monophosphate (GMP). The ATP is first converted to ADP and then to AMP by a disproportionation reaction. The AMP is then de-aminated to IMP. The IMP can degrade to inosine and eventually to hypoxanthine. Hypoxanthine... [Pg.902]

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