Skip to main content Accessibility help
×
Home

Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters

  • V. Messina (a1) (a2), A. Sancho (a3), G. Grigioni (a2) (a3), S. Fillipini (a4), A. Pazos (a3), F. Paschetta (a3), V. Chamorro (a3) and N. Walsöe de Reca (a1) (a2)...

Abstract

The aim of the present research was to evaluate bovine muscles to be subjected to freeze-drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two steps. In the first step, the Semitendinosus muscle was chosen to establish methodology and experimental conditions. Physicochemical, microstructure and senescence parameters were analysed. In the second step, economic bovine muscles such as Semimembranous and Spinalis dorsi were subjected to the same methodology and conditions as in the first step in order to compare them by analysing the same parameters. L* and a* values were statistically significant (P<0.05) for Semimembranous and Spinalis dorsi muscles, showing differences among condition effects and in muscles. Humidity and water activity showed among the muscles analysed that cooked and rehydrated samples did not exhibit differences. Microstructure of Semitendinosus and Semimembranous were not separated and fragmented as occurred with Spinalis dorsi after freeze-drying. Results allowed us to select among the muscles studied that Semimembranous was suitable and economic to be used in an instant meal.

Copyright

Corresponding author

References

Hide All
American Meat Science Association 1995. Research guidelines for cookery, sensory evaluation and instrumental measurements of fresh meat. American Meat Science Association and National Livestock and Meat Board, Chicago, IL, USA.
AOAC 1975. Official methods of analyses. Association of Official Agricultural Chemists, Washington, DC, USA.
Brandstetter, A, Picard, B and Geay, Y 1997. Regional variations of muscle fibre characteristics in muscle semitendinosus of growing cattle. Journal of Muscle Research and Cell Motility 18, 5762.
Ciurzyńska, A and Lenart, A 2011. Freeze-drying. Application in food processing and biotechnology. International Journal of Food Science and Nutrition 61, 165171.
García-Segovia, P, Andres Bello, A and Martínez Monzo, J 2007. Effect of cooking method on mechanical properties, colour and structure of beef muscle (M. pectoralis). Journal of Food Engineering 80, 813821.
Georgieva, L and Tsvetkov, T 2008. Biochemical changes in lipids of lyophilized meat foods during storage. Bulgarian Journal of Agricultural Science 14, 357360.
Jeong, J, Don-Kim, G, Sul Yang, H and Tea Joo, S 2011. Effect of freeze–thaw cycles on physiochemical properties and colour stability of beef semimembranous muscle. Food Research International 44, 32223228.
Jones, S, Carroll, R and Cavanaugh, J 2006. Structural changes in heated bovine muscle: a scanning electron microscope study. Journal of Food Science 42, 125131.
Liu, Y, Lyon, B, Windham, W, Realini, C, Pringle, T and Duckett, S 2003. Prediction of color, texture and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study. Meat Science 65, 11071115.
Palka, K and Daun, H 1999. Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Science 51, 237243.
Serra, A, Ramìrez, R, Arnau, J and Gou, P 2005. Texture parameters of dry-cured ham biceps femoris samples dried at different levels as a function of water activity and water content. Meat Science 69, 249254.

Keywords

Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters

  • V. Messina (a1) (a2), A. Sancho (a3), G. Grigioni (a2) (a3), S. Fillipini (a4), A. Pazos (a3), F. Paschetta (a3), V. Chamorro (a3) and N. Walsöe de Reca (a1) (a2)...

Metrics

Full text views

Total number of HTML views: 0
Total number of PDF views: 0 *
Loading metrics...

Abstract views

Total abstract views: 0 *
Loading metrics...

* Views captured on Cambridge Core between <date>. This data will be updated every 24 hours.

Usage data cannot currently be displayed