The Effects of Pre and Post Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles
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Appetizers Appetiz
10/3/2018 Dinner Menu – Seoul BBQ and Sushi HOME MENU ABOUT GALLERY NEWS CONTACT APPETIZERS APPETIZ GUN-MANDU Deep-fried beef & pork JAPANESE APPETIZER pcs) https://seoulkoreanbbq.com/dinner-menu/ 1/13 10/3/2018 Dinner Menu – Seoul BBQ and Sushi SALMON SALAD SAEWOO TUEKIM Prawns are coated wit 6 pcs. Slice Salmon and Mixed & bread crumbs, then d Vegetables with Honey Mustard Sauce YACHAE-JEON Pan-fried batter of egg SOFT SHELL CRAB SALAD Deep Fried Soft Shell Crab and Mixed HAEMUL PA-JEO Vegetables with Honey Mustard Sauce Pan-fried batter of egg onions & seafood mix SEAWEED SALAD EDAMAME DEEP FRIED SHRIMP SHUMAI Steamed Green soybea 8 pcs DOK BOK-GI VEGGIE TEMPURA Braised rice cake with 10 pcs. Deep Fried Thin Strips of Vegetables TUNA CARPACCIO Slice of Tuna, Radish Sprout, Mixed Veggie on the Top Tobiko with Ponzu Sauce HAMACHI CARPACCIO Slice of Yellow Tail (Hamachi), Radish Sprout, Mixed Veggie on the Top Tobiko with Ponzu Sauce TAKO CARPACCIO Slice of Tako (Octopus), Radish Sprout, Mixed Veggie on the Top Tobiko with Ponzu Sauce HALF SHELLED OYSTERS 12 pcs. Served Oyster with Ponzu Sauce and Tabasco Sauce https://seoulkoreanbbq.com/dinner-menu/ 2/13 10/3/2018 Dinner Menu – Seoul BBQ and Sushi Korean BBQ Korean BBQ CO BBQ BBQ COMBINATI Serves 4 People (4 Me Steamed Rice). Galbi a Shoulder AND Choice BBQ MARINATED Bulgogi, Dak-Bulgogi, Samgyup-Sal, Chadol-B Bulgogi, Pork Jowl, Slic Sliced Beef Short Plate GALBI JUMULLUCK Combo comes with: Sh Choice of 1 Soup from Boneless Beef Short Ribs Marinated Kimchi Stew, or Soy Be with Special House Soy Sauce and 1 Steamed Egg Dis Jeon, and Choice of 1 B BULGOGI Bottle of Soju, 2 Small Thin Slices of Beef Marinated with Beer, 1 Bottle of Wine Special House Soy Sauce BBQ COMBINATI GALBI Serves 2 People (2 Me Beef Short Ribs Marinated with our Steamed Rice). -
The Role of Ingredients and Processing Conditions on Marinade
THE ROLE OF INGREDIENTS AND PROCESSING CONDITIONS ON MARINADE PENETRATION, RETENTION AND COLOR DEFECTS IN COOKED MARINATED CHICKEN BREAST MEAT by EDWIN YPARRAGUIRRE PALANG (Under the Direction of Romeo T. Toledo) ABSTRACT Marination by vacuum tumbling is commonly practiced in the meat industry; however, the optimal temperature of the process to maximize marinade absorption and retention is yet to be defined. Furthermore, the role of marinade functional ingredients and pH of the marinade in alleviating problems with pink color in cooked meat and water retention during cooking is yet to be elucidated. For denaturation model study, myoglobin pigments from chicken gizzards were extracted. Observed results from the model study were validated in whole muscle and comminuted chicken meat. In addition, temperature of vacuum tumbling operation was optimized with respect to marinade pick-up, cook yield and expressible moisture. Also, trivalent Eu+3 was used to trace the penetration of marinade in chicken breast meat. Results showed that increasing concentration of salt and pH in marinade increased the persistence of the pink color in cooked meat. Furthermore, degree of denaturation of myoglobin pigments was not a determining factor for cooked meat color under the condition of higher ORP values in meat products. On the other hand, temperature of marination was found to be a significant factor in marinade penetration and retention in a vacuum tumbling process. Higher marination temperature promoted deeper penetration of marinade in the meat as traced by trivalent Eu+3. Consequently, marinade pick-up was found at higher temperature. However, cook yield was found highest when marination process was initially at a higher temperature followed by lowering to near refrigeration temperature. -
Effects of Natural Plant Tenderizers on Proteolysis and Texture of Dry Sausages Produced with Wild Boar Meat Addition
Vol. 12(38), pp. 5670-5677, 18 September, 2013 DOI: 10.5897/AJB2013.12830 ISSN 1684-5315 ©2013 Academic Journals African Journal of Biotechnology http://www.academicjournals.org/AJB Full Length Research Paper Effects of natural plant tenderizers on proteolysis and texture of dry sausages produced with wild boar meat addition J. Żochowska-Kujawska1*, K. Lachowicz1, M. Sobczak1, A. Nędzarek2 and A. Tórz2 1Department of Meat Science, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza St 4, 71-550 Szczecin, Poland. 2Department of Water Sozology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza St 4, 71-550 Szczecin, Poland. Accepted 27 August, 2013 This study was conducted to develop a method for improving tenderness and overall qualities of tough wild boar meat used to dry sausage production with direct addition of raw pineapple (Ananas comosus), mango (Mangifera indica), kiwifruit - fuzzy kiwi (Actinidia deliciosa), or ginger (Zingiber officinale roscoe - ginger rhizome) juices contained a plant proteolytic enzyme. Dry-sausages were subjected to various chemical, mechanical and sensory evaluations. An increase in proteolysis was observed in all enzyme-treated samples compared to the control and as a consequence an improvement in juiciness, tenderness and overall acceptability scores were observed. Ginger or kiwifruit juice-treated sausages received better scores for texture, flavor, and overall acceptability. From these results, it is shown that those enzymes as a raw plant juices could be used as tenderizers in dry sausage production. Key words: Dry sausages, wild boar meat, plant enzymes, proteolysis, texture, sensory properties. -
Meat Tenderness
Meat Tenderness • #1 Quality Concern • #1 Palatability Concern for Consumers • Costs the Beef Industry over $253 million annually • Guaranteed Tender Product Measuring Tenderness • Objectively – Warner-Bratzler Shear Force Machine – ½” meat core; parallel to fiber orientation • Subjectively – Sensory Panel – Human perspective What is tenderness • Proteases enzymes • Calcium activated • Calpains, calpastatin • Degrade Z-disk • Myo fibril f ragment ati on • Occurs pre- and postmortem • 5 – 6% protein degradation/ d in humans Make things more tender • People will spend their lives and careers searching for ways to improve tenderness and understand the factors involved • Wayyps to improve tenderness – Make the Sarcomeres longer – Disrupt the integrity of the myofibrils – Disrupt the integrity of the connective tissue matrix What affects Tenderness Implants/ Growth Promotants Diet Cooler Affects Contractile State Age of Animal Muscle Cooking Function Aging Methods Diet • Vitamin D3 • Hypothesis; Vitamin D3 will raise the level of circulating calcium , thus activating more calcium dependent proteases • Calpains = activated by calcium • Fed the last 6 to 10 d before slaughter Vitamin D3 • Increased plasma Ca concentrations (Swanek et al., 1999; Karges et al., 1999) • Increased tenderness (WBSF) by 0.58 kg and sensory paneltl tend erness b y 0 06.6 unit s (Swanek et al., 1999; Karges et al., 1999; Montgomory et al., 2000) • No improvements in tenderness (Scanga et al., 1999; Rentfrow et al., 2000; Wertz et al., 2001) • Under 4.5-kg WBSF confidence level Growth Promotants/ Implants • Beef Implants • Increase Testosterone • Increase Calpastatin • Implanted steers hdhihhad higher WBSF values that non- imppalanted counterparts (Roeber et al., 2000; Platter et al., 2003) Growth Promotants/ Implants • Increased WBSF values in implanted Bos indicus cattle (Barham et al., 2003) • However, under 4. -
Brining and Marination
Brining and Marination ““EnhancedEnhanced PoultryPoultry Products”Products” ShellyShelly McKeeMcKee AuburnAuburn UniversityUniversity % of Production 100 20 40 60 80 0 1960 1970 1980 1990 2000 2001 2002 2005 U.S. PoultryIndustry: Market Segments Whole Parts Further Processed Consumer Trends Value-added for convenience Minimal preparation time Portion sizing High protein Enhanced flavor, diverse palate ethnic Organic Consumer Trends The $115- to $150-billion ready-to-eat (RTE) segment is exploding 73% of consumers make evening meal decision around 4:30 P.M. the same day Majority want meal preparation to be 45 minutes or less Most meals chosen have 5 ingredients or less High protein Enhanced Meat Products • “Enhanced meat can be defined as fresh, whole muscle meat that has been injected with a solution of water and other ingredients that may include salt, phosphates, antioxidants, and flavorings”. Enhanced Poultry Meat Labels "Contains up to 7% of a solution to enhance juiciness and tenderness of water, salt, modified food starch, sodium phosphates and natural flavors.“ "Injected with up to 15% of a solution to enhance juiciness. Solution ingredients: turkey broth, salt, sugar, sodium phosphates, flavoring" Marination vs. Brining MARINATION Evolved as a method of meat preservation Includes a mixture of oil and acidic liquids -Vinegar, lemon juice or wine and other spices pH of system lower than typical brines Typically includes salt and may include phosphates Soak &/ or injected (~10% uptake), tumbled Marination vs. Brining BRINE Soaking meat in or injecting meat with a salt water solution Usually alkaline phosphates Other seasonings maybe added as well Maybe used as a soak solution, injected into the meat and then soaked or they maybe injected and tumbled Can be used as a functional step in production of value added products Areas of Further Processing Cut-up Debone Formed: emulsion Formed: whole Formed: comminuted Overview…. -
Influence of Feed Efficiency on Meat Tenderness Attributes of Beef Steers
Animal Industry Report Animal Industry Report AS 663 ASL R3137 2017 Influence of eedF Efficiency on Meatenderness T Attributes of Beef Steers Christopher Blank Iowa State University, [email protected] Jason Russell Iowa State University Steven Lonergan Iowa State University, [email protected] Stephanie Hansen Iowa State University, [email protected] Follow this and additional works at: https://lib.dr.iastate.edu/ans_air Part of the Beef Science Commons, and the Meat Science Commons Recommended Citation Blank, Christopher; Russell, Jason; Lonergan, Steven; and Hansen, Stephanie (2017) "Influence of eedF Efficiency on Meatenderness T Attributes of Beef Steers," Animal Industry Report: AS 663, ASL R3137. DOI: https://doi.org/10.31274/ans_air-180814-555 Available at: https://lib.dr.iastate.edu/ans_air/vol663/iss1/10 This Beef is brought to you for free and open access by the Animal Science Research Reports at Iowa State University Digital Repository. It has been accepted for inclusion in Animal Industry Report by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. Iowa State University Animal Industry Report 2017 Influence of Feed Efficiency on Meat Tenderness Attributes of Beef Steers A.S. Leaflet R3137 mean of the larger population were then selected for further analysis, including the twelve greatest (highly FE, HFE, Christopher Blank, Masters Student; negative RFI) and least efficient (lowly FE, LFE, positive Jason Russell, Ph.D. Student; RFI) steers from their respective growing phase diets. Steven Lonergan, Professor in Animal Science; Within growing phase diet type steers were assigned equally Stephanie Hansen, Associate Professor in Animal Science to a byproduct-based finishing diet (ISU-Byp) or a cracked corn-based finishing diet (ISU-Corn) for 87 d (Table 2; n = Summary and Implications 6 per treatment combination). -
Tray Catering Menu
Breakfast Catering Breakfast Catering is available Monday–Friday, Breakfast Slider 12 Pack SERVES 12 $42 from 6:30am– 10:30am. CHOOSE: PORTUGUESE SAUSAGE OR SPAM • Delivery only Portuguese Sausage or SPAM, on a Hawaiian-style • Minimum breakfast order (food and beverage) $100 bun, with egg, Nunya Sauce, and sprinkle of cheese. $42 Breakfast Taco 12 Pack Pastry & Cold Foods All breakfast tacos are rolled up in a 6” flour tortilla served with tomatillo salsa. Choose from 4 delicious varieties: MISO BANANA BREAD (VT) SERVES 12 $25 / LOAF A hint of the salty-umami of miso makes this PORTUGUESE SAUSAGE AND EGG banana bread an even better morning treat. Eggs, Portuguese sausage, cilantro LILIKO’I COFFEE CAKE (VT) SERVES 12 $30 SPAM AND EGG Liliko’i coffee cake with a liliko’i cream cheese frosting. Eggs, SPAM, pickled red onions Marination Catering KALBI BEEF AND EGG BREAKFAST BARS (VG)(GF) SERVES 12 $25 / DZ Eggs, Kalbi beef, potatoes, green onion, cilantro Oats, sesame, and tropical fruit in a slightly chewy, slightly crunchy bar. Try our new Breakfast Catering SOYRIZO AND TOFU (VG) Soyrizo, tofu, potatoes, green onion, cilantro DOUBLE COCONUT MUFFINS- MINI (VT) SERVES 12 $25 / DZ Coconut lovers rejoice - twice! Mini sized so you SUB gluten free tortilla + $1 (VG)(GF) don’t have to hold back. FRUIT PLATTER (VG)(GF) SERVES 10-15 $30 SERVES 6-12 Breakfast Burrito 6 Pack Fan favorite platter of pineapple and red grapes, SUNRISE BURRITO $45 dusted with li hing mui powder for a little extra pop. CHOOSE WITH OR WITHOUT PORTUGUESE SAUSAGE GRANOLA AND YOGURT (VT)(GF) SERVES 8 $30 10” flour tortilla, Portuguese sausage, eggs, Tropically inspired house-made granola, served with marinated potatoes, crema, green onion, cilantro plain Greek yogurt and our house-made guava jam. -
Sides & Extras Beverages
TACOS (5 KINDS) $3 per taco MISO GINGER CHICKEN • KALBI BEEF • SPICY PORK • KALUA PORK • SEXY TOFU All tacos served on a double stack of 4” corn tortillas with our signature slaw, homemade pickled jalapeños, a sprinkle of toasted sesame seeds and Nunya Sauce. Gluten free and Vegan options available. FISH TACOS $3.50 per taco TACO SALAD $9.50 Fish in a miso sake marinade, warm corn tortilla, crema, pickled onions Bed of signature slaw, with taco protein of your choice, and all the fixin’s of a taco and cilantro. except the tortillas! Try adding an egg* ($1.50) on top. Nom nom. ALOHA TOTS $10.50 SLIDERS (2 KINDS) $3 per slider Tater tots, kalua pork, kimchi sauce, Japanese mayo, scallions, fried egg*. ALOHA (kalua pork) • SPAM Kalua pork is Hawaiian braised, pulled pork. SPAM is…well, crazy tasty. TATER TOTS $5 full / $2.50 pocket size All sliders are served on soft Hawaiian-style rolls with Nunya Sauce and Tater tots sprinkled with a special blend of seasonings - perfect for a snack, or our signature slaw. your pocket. LUAU PLATE LUNCH $9.50 LUMPIA - 3 per order $6.00 Have it for lunch or dinner! Choice of protein, mac salad, signature slaw, 2 Choose meat or vegan, sauce. scoops of white rice. SPAM MUSUBI $4.50 KIMCHI FRIED RICE $8.50 Seared SPAM, white rice and furikake, wrapped up in nori. Add protein $2.50: Miso ginger chicken, spicy pork, kalbi beef or sexy tofu. All kimchi fried rice bowls are served with sunny-side up egg* and a garnish of green onions and furikake. -
Gea Marination Equipment for Meat, Poultry and Fish
GEA marination equipment for meat, poultry and fi sh Add value, create new products and increase your profi ts GEA0419105798 Marination Equipment_EN_v1.indd 1 29/04/2019 11:13 2 · GEA MARINATION EQUIPMENT FOR MEAT, POULTRY AND FISH TEST YOUR IDEAS BEFORE YOU INVEST If you want to try creative ideas or new recipes either before or after you invest in a machine or marination line, we can help you explore the options at our Technology Centre. Together with our application specialists, you can test and fi ne-tune the brine-preparation, injection, tenderizing, tumbling, massaging and defrosting process steps for an optimum balance of cost and quality. GEA0419105798 Marination Equipment_EN_v1.indd 2 29/04/2019 11:13 GEA MARINATION EQUIPMENT FOR MEAT, POULTRY AND FISH · 3 Juicy, tasty and easy-to-prepare products Today’s consumers are looking for juicy, tasty and easy-to-prepare products. Marination is an excellent way to turn an ordinary cut of meat, poultry or fi sh into the basis of a succulent meal. Marination not only adds value to cheaper cuts, it also helps you to create new products with a unique fl avor, texture and appearance, and to prepare traditional quality products such as ham. In short, marination is the key to variety in food production. And here’s where GEA comes in. Marination equipment from GEA makes variety more affordable. Lifecycle performance Single operations or complete process Your business needs are our starting points – from consistency, Whether you need a single machine to boost existing line hygiene and safety to sustainability, variety and cost of ownership. -
A Study of Sensory Evaluation of Sausages from Beef and Sheep Meat Dr
INTERNATIONAL JOURNAL OF SCIENTIFIC PROGRESS AND RESEARCH (IJSPR) ISSN: 2349-4689 Issue 162, Volume 62, Number 01, August 2019 A Study of Sensory Evaluation of Sausages from Beef and Sheep Meat Dr. Siham Abdelwhab Alamin Sudan University of Science and Technology (SUST), College of Animal Production Science and Technology, Department of Meat Science and Technology / Khartoum – Sudan Abstract - This study was conducted in the department of meat flavor of cooked meat. Juiciness and tenderness are science and technology, College of Animal Production Science influenced by the cut of meat and how long the meat is and Technology, Sudan University of Science and Technology cooked (grilled or fried). Many of the sausage products to evaluate the sensory evaluation and a panel test of fresh beef that enjoy today were developed originally in Europe. The sausageand sheep meat sausage. The samples were tasted by 10 kind of sausage produced by early European sausage semi-trained taste panel as described by Cross et al. (1978). The samples were analyzed in three different brands of these raw makers was influenced by local customs, availability of cuts in duplicate. The present study showed that there were no spices, seasonings and the climate of the region. Fresh and significant differences between the species in mean texture smoked sausages originated in areas having cool climates (hardness) and only minor differences were seen in color. while many dry sausages were developed in warm regions. However, panelists found a texture difference. This work was Today, the world faces the problem of shortage food followed by a sensory experiment to find out if characteristic supply, which makes the malnutrition problem and its sheep meat flavors. -
Effect of Pre-Cooking of Marinated Chicken Meat on Physico-Chemical
International Journal of Chemical Studies 2019; 7(5): 2922-2925 P-ISSN: 2349–8528 E-ISSN: 2321–4902 IJCS 2019; 7(5): 2922-2925 Effect of pre-cooking of marinated chicken meat © 2019 IJCS Received: 25-07-2019 on physico-chemical properties and sensory Accepted: 27-08-2019 attributes of shelf stable chicken pickle Shubha Singh Department of Livestock Products Technology, College of Shubha Singh, Meena Goswami, Vikas Pathak and Arun Kumar Verma Veterinary Sciences and Animal Husbandry, DUVASU, Mathura, Abstract Uttar Pradesh, India This study was carried out to evaluate the effect of precooking of marinated chicken meat by different Meena Goswami methods on Physico-chemical properties and sensory attributes of chicken pickle. Chicken pickle was Assistant Professor, prepared by method prescribed by Das et al. (2013) with slight modifications. Several preliminary trials Department of Livestock were conducted for pre-cooking of marinated chicken meat using three different methods at different Products Technology, College of time-temperature combinations- steam cooking (without pressure), frying and microwave cooking and Veterinary Sciences and Animal evaluated for various physcio-chemical and sensory properties. Three processing conditions, one from Husbandry, DUVASU, Mathura, each precooking method of marinated chicken meat - steam cooking (without pressure) for 15 minutes Uttar Pradesh, India (S); frying for 15 minutes (F) and microwave cooking at 540 MHz for 10 minutes (M) were found optimum. These three optimized methods were further compared to select the best quality chicken pickle. Vikas Pathak There was a significant difference (P<0.05) among the treatments for all physico-chemical properties, Department of Livestock except ash content and water activity. -
Marination: Effect on Meat Safety and Human Health
503 Bulgarian Journal of Agricultural Science, 20 (No 3) 2014, 503-509 Agricultural Academy MARINATION: EFFECT ON MEAT SAFETY AND HUMAN HEALTH. A REVIEW D. VLAHOVA-VANGELOVA and S. DRAGOEV University of Food Technologies, Department of Meat and Fish Technology, Technological Faculty, BG - 4002 Plovdiv, Bulgaria Abstract VLAHOVA-VANGELOVA, D. and S. DRAGOEV, 2014. Marination: effect on meat safety and human health. A review. Bulg. J. Agric. Sci., 20: 503-509 Marinating is commonly used method which involves injection, tumbling or immersion to disperse in the muscle tissue solutions contained water, salt and other ingredients. There are several types of marinating according to added solution in- gredients. While alkaline marinade solutions contain phosphates, the acid solutions are prepared with organic acids or their salts. Water-oil emulsions are the third type marinade solutions. The ingredients are used to enhance yield by increasing water content, to improve color, flavor and tenderness and to increase shelf-life in final product. The addition of synthetic or natural food additives may affect on lipid oxidation process. This review paper will discuss the influence of acid, alkaline or water-oil marination on the development of spoilage microflora, pathogens and conditionally pathogenic microorganisms. The advan- tages of marinating on lipid oxidation in raw meat and content of polycyclic aromatic hydrocarbons (PAH) and heterocyclic aromatic amines (HAA) in cooked marinated meat and human health will be described. Key words: meat, spoilage micloflora, HAA, PAH, ingredients Abbreviations: polycyclic aromatic hydrocarbons (PAH); heterocyclic aromatic amines (HAA); modified atmosphere package (MAP); total viable counts (TVC); sodium chloride (NaCl); Lactic acid bacteria (LAB); psychrotrophic bacteria count (PTC); 2-thiobarbituric acid reactive substances (TBARS); butyl hydroxyanisole (BHA).