Most Important Method for Determining Cooking Method of Beef

Korean J Food Sci Anim Resour. 2015; 35(4): 441–448.

Quality Characteristics of Beef by Different Cooking Methods for Frozen Home Meal Replacements

In-Guk Hwang

¹ Section of Agro-nutrient Resources, National University of Agricultural Science, RDA, Jeonju 267, Korea

Seon-Mi Yoo

^one Section of Agro-nutrient Resources, National Academy of Agricultural Science, RDA, Jeonju 267, Korea

Sang-Gi Min

² Department of Bioindustrial Technologies, Konkuk University, Seoul 143-701, Korea

Received 2015 January 12; Revised 2015 Apr six; Accustomed 2015 Apr 7.

Abstract

Blanching beef for use in domicile meal replacements (HMR) is an important process that determines the final quality of the beef after the cooking process. Thermal pretreatment also minimizes the change in quality during the primary cooking process or storage. In this study, beef samples were washed and sliced, and so treated by immersion in humid water (1-x min), steaming (1-10 min), or pan-frying in oil (30-240 s). The color after each thermal treatment showed higher L* and b* values and lower a* values compared with the raw beef, except for the pan-frying thermal handling. The total color divergence (∆E) and pH value were significantly increased past panfrying (p<0.05). In that location was no significant difference in the shear force of the beefiness samples, except for the sample pan-fried for 210 s. The nutritional content of beefiness was measured as the moisture, protein, fat, and ash contents, which were 69.96, 16.64, 3.49, and one.xiii%, respectively, in raw beef. After thermal treatment, the crude poly peptide and fat contents were increased, whereas the moisture and ash contents decreased. The mineral content, including Na, Mg, Iron, and Ca was highest after pan-frying. The heat handling decreased microorganisms in all the samples. The total bacteria count in raw beefiness was 4.5-4.seven Log CFU/g, whereas the bacteria count decreased to 2.two-2.viii Log CFU/g after blanching. Thermophilic bacteria, coliform, mold, and yeast non detected in any thermally treated sample.

Keywords: blanching method, beef, domicile meal replacement, quality characteristics

Introduction

The rapid growth of the home meal replacement (HMR) category in contempo years take been attributed to the needs of the western life style of consumers and high technique for new products (Scollan et al., 2006; Sorenson et al., 2011). Consumers prefer fast or user-friendly food owing to a lack of fourth dimension, increasing numbers of working women, lack of cooking skills, and a growing number of small- and single-households (Kanzler et al., 2015). When consumers do not have time to have dinner at a restaurant, they are probable to take meals that tin can provide tasty, nutritional, and high quality nutrient. An HMR is a meal solution that has been produce away from the dwelling for in-house consumption. At that place are diverse types of HMR products that offer consumers the option of partially or fully replacing homemade meals (Costa et al., 2001).

Recently, HMR products accept attracted pregnant attention in Korea. In full general, the Korean fashion of HMR products consists of rice, vegetables, and/or meat. In detail, meat has been recognized as the most of import component of a primary dish for supplying protein and is preferred by consumers. The quality of the meat mostly depends on the color, tenderness, and flavor. Many studies have reported the quality of cooked meat post-obit heat treatment in terms of flavor, color, and hardness (Kim et al., 2012; Mancini and Hunt, 2005; Tornberg, 2005; Vasanthi et al., 2007). Thermal treatment of HMR products is the most important process for determining the final quality of the product and its shelf life. A wide range of treatments have been used in the food industry, such as preheating, cooking, blanching, pasteurization, sterilization, and extraction of food products (Lemmens et al., 2009). One pregnant process is the blanching of meat and vegetables, which can aid prevent the deterioration of food quality during conservation by freezing or in the cold chain system (Mukherjee and Chattopadhyay, 2007).

It was reported that blanching does not affect the compactness of vegetables, fruits, and meat products. In addition, this process provides safety of decomposition and excellent texture preservation (Verlinden et al., 2000). Thermal handling (blanching) is ordinarily carried out before freezing because it inactivates the enzymes responsible for quality degradation and destroys vegetative microbial cells, allowing for stabilization and product quality retention during storage (Gonçalves et al., 2009). In add-on, blanching prevents discoloration and the development of an unpleasant taste. Immersion in boiling water is i heating process that is commonly used to inactivate enzymes in fruits and vegetables. This procedure can also remove air from the intercellular spaces in fruits or vegetables (Krokida et al., 2000; Lin and Brewer, 2005). Many researchers take reported steam blanching to be superior to conventional blanching methods for reducing the amount of nutrients lost owing to cooking fourth dimension, every bit well as keeping the jail cell structures intact (Kowalska et al., 2008). A short heating stride at the kickoff of processing maintains the original color of vegetables and fruits through the inactivation of enzymes and reduces the initial microbial levels in meat. Still, this heating could also increase the oxidation of meat and reduce the quality of the processed vegetables, fruits, and meat products (Jesus et al., 2014). Thus, most studies have been designed to investigate the furnishings of different blanching methods on various vegetables, fruits, and meats before undergoing conventional freezing (Quenzer and Burns, 1981).

Although there are a few studies on the heat treatment of meat for HMR products, researchers have by and large studied blanching treatments for vegetables. Therefore, the objectives of this study were to evaluate the quality characteristics of blanched beef under varying conditions for utilise in HMR products.

Materials and Methods

Materials

Fresh beefiness samples (centre of round) were purchased from a commercial market (48 h postmortem, pH 5.7-5.ix). Lactic acid, succinic acid, fumaric acid, and 3M-Petrifilm (plate count agar, coli-form) were obtained commercially from Sigma-Aldrich (U.s.).

Blanching treatment

Earlier thermal treatment, the fatwas removed from the beef samples, and so the lean meat was done with distilled water. The beef was sliced into 0.5 × 0.5 × 5 cm pieces parallel to the fiber direction. The sliced beefiness was heated using a hot water boiling treatment, a steaming treatment, or a pan-frying method with vegetable oil. For the hot water boiling treatment, 500 g of sliced beefiness was immersed in ii.5 L boiling water. For the steaming handling, 500 g of sliced beefiness was put in a pot with steam vapor. For these treatments, samples were collected every i min for 10 min and afterwards cooled downwardly in water ice water for 30 s. To remove h2o, the samples were centrifuged at 300 rpm for two min. For the pan-frying method, 500 chiliad of sliced beef was cooked using a frying pan. Samples were collected every 30 s for 240 southward. The fried beefiness was cooled downward to room temperature.

Color measurement

The color change of each sample was determined using a colorimeter (CR-300, Minolta Camera Co. Ltd, Japan) that was calibrated with a white standard plate (L*=77.1, a*=2.1, b*=2.2). The CIE L*, a*, and b* values were determined equally indicators of brightness (L), crimson to light-green color (a), and yellow to blueish color (b). To measure the color changes, four pieces of beef were bundled in the direction of long length. The total color divergence (∆E) was numerically calculated using the color difference between the fresh meat and the treated samples using the following equation:

$Δ E = \sqrt{{(Δ 50 *)}^{ii} \times {(Δ a *)}^{2} \times {(Δ b *)}^{2}}$

pH measurement

Two grams of each sample was mixed with xviii mL of h2o and homogenized at 12,000 rpm for 3 min using a homogenizer (HP-91, SMT Co. Ltd., Nippon). The pH of the prepared samples was measured using a pH meter (Orion 3 Star, Thermo Scientific, Japan).

Shear force measurement

Samples from each batch were cutting into cuboids (5 × 0.5 × 0.5 cm). Each sample was placed on a flat board. The hardness of the samples was determined using a texture analyzer (CT3; Brookfield Co. Ltd., Usa) with a stainless steel TA3cutting type probe. The measurements were obtained using the following parameters: texture profile analysis (TPA) type, 10 kg strength load jail cell, 300 trigger load, 2.5 k/southward test speed, and target distance 5 mm hardness. The maximum peak force (g) was used as the indicator of texture parameter. V replicate measurements were performed for each treatment.

Proximate limerick

The wet, protein, fat, and ash contents of the beef samples were determined according to the standard methods (AOAC, 1990). The moisture content was adamant past drying the sample in an oven at 105℃ to a constant weight. Subsequently, for ash estimation, the dried samples were placed in a muffle furnace at 550℃ for 24 h. The poly peptide content was determined by the Kjeldahl method (N × 6.25) using a Kjeltec 2050 Analyzer (Foss, Sweden). The fat content was analyzed using a Soxhlet apparatus (Soxtec 2050, Foss, Sweden) with ether as the solvent.

Microbial count

For the determination of microbial contamination, 25 thousand of sample was diluted ten times with sterilized 0.85% NaCl solution. The diluted samples were homogenized for lx southward with a stomacher (Steward Laboratory, UK). Subsequently, decimal dilution series were prepared and placed on a 3M Petrifilm (Petrifilm, 3M, United states of america). The dishes were shifted to an incubator (GSP-9080 MBE, Shanghai Boxun Industry & Commerce Co., Ltd., China) for 2 d at 35℃. The colonies in each sample were counted (CFU/mL) by multiplying with the reciprocal of the dilution. The results were expressed as log colony-forming units (CFU)/mL of sample.

The pour plate method was used to make up one's mind the total yeast and mold counts. A known corporeality (39 grand) of potato dextrose agar (PDA) powder was dissolved in ane Fifty of distilled water to prepare the media. To avoid cross contamination, tartaric acid in distilled h2o (one:9, w/v) was added to the PDA. All petri dishes containing PDA were placed in an incubator at 32±1℃. After 2 days, the yeast and mold in each petri dish were counted and the results were shown as CFU/mL. All determinations were carried out in triplicate.

Statistical analysis

All reported values are the average of three (or more) experiments. Assay of variance and Duncan's test were carried out at the 95% confidence level (p≤0.05) using the SPSS twenty.0 software (SPSS Institute, USA) to decide significant differences in the results.

Results and Give-and-take

Colour

The colour of the treated samples was compared with that of raw beef; all thermal treatments had higher L* and b* values and lower a* values than raw beef, except for the fried samples (Table 1). In the example of the pan-frying thermal treatment, the L* and b* values increased up to sixty s of heating fourth dimension, and above threescore south these values decreased significantly (p<0.05), mainly owing to over-cooking at the relatively higher oil temperature. In general, thermal handling resulted in the denaturation of meat proteins, and the beef samples became lighter in appearance and had less red colour (Shabbir et al., 2015). Amongst the treatments, cooking time had no meaning upshot on the L*, a*, or b* values, except for the frying handling. The Fifty* and b* values decreased for frying times greater than 90 and 120 s, respectively, and the a* value was higher for the 90 s cooking time.

Table ane.

Quantitative changes in the color in beef using different blanching treatments

Treatments¹⁾	Time (s)
Treatments¹⁾		60	120	180	240	300	360	420	480	540	600
Boiling-water	L	42.50±3.75^a	47.05±2.15^a	39.35±0.35^c	41.00±1.70^c	41.threescore±1.10^bc	42.60±1.50^bc	41.65±0.xv^bc	40.35±1.55^c	43.fifteen±3.fifteen^bc	35.thirty±ii.x^e
	a	13.45±0.45^c	xiv.fourscore±0.90^bc	fourteen.25±one.25^bc	14.35±0.05^bc	xv.50±0.55^b	14.35±0.05^bc	15.fifteen±1.65^bc	thirteen.70±1.20^c	15.10±0.20^bc	fifteen.55±0.xv^b
	b	15.70±0.50^ef	16.45±0.35^bcde	15.ninety±0.threescore^def	16.20±0.30^cdef	xviii.25±0.55^a	16.10±0.80^def	17.35±1.65^abc	sixteen.10±0.forty^def	17.55±0.fifteen^ab	17.x±0.01^abcd
Steaming	50	46.60±2.01^ab	46.x±ane.10^bc	44.75±4.05^bc	45.25±2.05^bc	49.25±one.75^a	47.xc±0.fourscore^ab	47.05±one.95^ab	42.70±0.eighty^c	47.xx±0.20^ab	45.40±0.80^bc
	a	24.10±0.sixty^a	14.90±1.30^bc	xiii.lxx±2.10^c	15.xc±0.10^b	15.70±0.40^b	15.55±0.05^b	xv.30±0.01^bc	xv.50±0.xc^b	xiv.xc±0.30^bc	14.55±0.25^bc
	b	18.60±0.90^a	17.05±1.45^ab	xvi.xx±2.sixty^bc	17.lxxx±0.10^ab	18.thirty±0.thirty^a	17.90±0.ten^ab	18.00±0.ten^ab	17.95±0.55^ab	17.95±0.25^ab	17.twoscore±0.40^ab
		thirty	sixty	ninety	120	150	180
Pan-frying	50	40.20±1.40^a	twoscore.45±4.25^a	36.50±0.80^a	27.70±2.90^b	22.20±v.fifty^c	16.95±0.35^c	-	-	-	-
	a	fifteen.85±0.55^c	16.95±1.35^bc	18.45±0.05^b	sixteen.fourscore±0.20^bc	12.75±1.15^d	13.thirty±0.lx^d	-	-	-	-
	b	xviii.05±0.35^b	20.30±0.70^a	xx.45±i.45^a	xiv.90±1.xc^c	11.sixty±0.50^c	ix.85±0.15^d	-	-	-	-

It is likely that the pan-frying blanching method provided a college blanching temperature than the other methods and the chemic country of the meat pigment shifted from oxymyoglobin to hemichrome (Filiz et al., 2006; Young and Westward, 2001). Although the steaming treatment tended to produce a slightly lighter beef colour than the humid handling, the colour change obtained with these two blanching methods was similar. Consequently, the color changes manifested as an increase in the total color divergence, every bit depicted in Fig. i. In the case of the steaming and boiling treatments, ∆East did non modify with an increase of the blanching time (p>0.05). Yet, a pronounced increase in ∆Eastward from viii.five to 19.four units was observed between 120 and 180 s for the pan-frying treatment, whereas a distinct subtract from thirteen.v to 7.five units was observed between 120 and 180 southward for the boiling treatment. Consumers find the discoloration of meat a negative attribute, and the colour obtained in the present study using the pan-frying method would be more than favorable for use in HMR products (Lee, 2009).

An external file that holds a picture, illustration, etc. Object name is kosfa-35-441-f001.jpg

Quantitative changes in the total colour difference (∆E) of beefiness using different blanching treatments. Mean±standard deviation of triplicate determinations (n=3).

pH

In this study, the pH of the samples obtained using the boiling and steaming treatments changed from five.63 (fresh command) to v.89 (blanching for 600 s), and the pH of the treated samples did non vary significantly during the processing time (Table 2). On the other hand, the pH of the samples that were pan-fried steeply increased compared with the other two methods (p<0.05) and a pH of 5.94 was obtained after 180 due south of blanching. The pH of meat is an of import indication of the physical country of the muscle proteins (Kim and Lee, 2011). Meat proteins have been identified to undergo spontaneous unfolding and denaturation through thermal handling (Shabbir et al., 2015). Thermal processing tin eventually cause the structural integrity of the natural proteins to disappear and the protein structure to change (Christensen, 2000; Demeyer et al., 1979).

Tabular array 2.

Quantitative changes in the pH in beef using different blanching treatments

Treatments¹⁾	Time (s)
Treatments¹⁾	60	120	180	240	300	360	420	480	540	600
Boiling-water	5.81±0.02^b	5.84±0.01^ab	5.86±0.02^ab	five.91±0.04^a	5.86±0.02^ab	5.88±0.02^a	v.91±0.01^a	5.89±0.02^a	5.88±0.01^ab	v.89±0.03^a
Steaming	v.79±0.02^a	5.84±0.01^a	5.80±0.01^a	v.83±0.01^a	5.fourscore±0.04^a	v.81±0.02^a	five.84±0.01^a	5.83±0.01^a	5.82±0.02^a	5.80±0.01^a
	xxx	60	90	120	150	180	-	-	-	-
Pan-frying	v.83±0.01^c	5.84±0.01^bc	5.85±0.02^b	5.87±0.01^b	5.92±0.01^a	v.94±0.01^a	-	-	-	-

The most well documented mechanism that accounts for the increase of the pH of meat subsequently thermal processing involves burying acidic amino acids and exposing basic amino acids (Fletcher et al., 2000). Therefore, the larger pH increase observed with the pan-frying treatment indicated that the proteins were more denatured owing to the higher blanching temperature than when the boiling or steaming treatments were used.

Shear forcefulness

Fig. 2 presents the shear force of blanched beef with processing time. Fresh beef had a shear forcefulness of 2.four kg, which was not significantly inverse past blanching. Nonetheless, a steep increase in the shear force of beef was observed for samples pan-fried for more than 180 s, with the shear force increasing to 8 kg (p<0.05). This miracle tin can be explained by the increased surface firmness following frying. The actual frying temperature of the oil is more than 190℃, and the wet in the beef is easily evaporated. Every bit a issue, the pan-fried beef had a firm and crispy surface, which resulted in a college shear force (Shabbir et al., 2015). An interesting investigation of an HMR production showed that, in particular, the tenderness of beefiness is essential to the cooked beefiness quality (Yang and Ko, 2010). From this bespeak of view, the steaming procedure appears to be the virtually suitable method to obtain a tender texture. In the present study, the shear forcefulness of steamed beef was similar or slightly lower than that of the fresh control. For the boiling treatment, there was no change in the tenderness of the beefiness with blanching time in this study; however, ane could wait that this method would result in nutritional loss (Clariana et al., 2011; Lee, 2009). Overall, the pan-frying method is acceptable to maintain the quality of the beef in terms of low shear force and minimization of nutritional loss. Yildiz-Turp et al. (2013) reported that meat cooked by super-heated steam resulted in rapid denaturation of the meat surface, which prevented drip loss during thermal processing.

An external file that holds a picture, illustration, etc. Object name is kosfa-35-441-f002.jpg

Quantitative changes in the shear force of beef using dissimilar blanching treatments. Hateful±standard divergence of triplicate determinations (northward=3).

All materials included in HMR products have to be completely cooked prior to packaging because of the ready-to-eat characteristics of these products. The above results point that pan-frying has a potential advantage in minimizing the blanching time of beef compared with steaming or boiling. To avoid a loftier shear force of beef, information technology is suggested that the pan-frying blanching should not exceed forces.

Proximate composition

The optimal time of each treatment were selected through the results from physicoproperties such as the contents of the colour, pH and texture. The selected fourth dimension at each treatment is the modify signal of hardness or color. In order to compare the different properties between more rigid texture and more soft texture for the frozen food, the fourth dimension of heating was selected such equally hot h2o treatment at 2 min, iv min, steam handling at 3 min, 5 min and pan frying treatment 1 min, 2 min, respectably. The proximate compositions of the raw and cooked beef samples are presented in Tabular array 3. The wet, protein, fat, and ash contents in fresh beef were 69.96, 16.64, 3.49, and 1.thirteen%, respectively. The proximate composition of beef was significantly (p<0.05) affected by cooking. Cooking significantly (p<0.05) increased the poly peptide contents (21.72-25.26%) and reduced the wet (61.10-63.93%) and ash contents (0.48-0.92%). Water is probably lost from the beef samples owing to heat-induced poly peptide denaturation during cooking, which causes less water to be entrapped within the protein structures (Juárez et al., 2010). The increases in protein content could be explained by this reduction in moisture. In addition, the decreases in ash content may be caused by improvidence into the cooking water. The fat content significantly (p<0.05) increased during frying owing to the addition of oil.

Tabular array 3.

Quantitative changes in the general composition of beefiness using dissimilar blanching treatments

Treatments	Time (s)	Cooking loss (%)	Moisture (%)	Rough poly peptide (%)	Crude fat (%)	Crude ash (%)
Control	0	-	69.96±0.95^a1)	16.64±0.75^e	3.49±0.14^b	1.xiii±0.09^a
Boiling-water	120	37.17	61.10±0.60^c	24.52±0.73^ab	3.34±0.16^b	0.57±0.01^d
Boiling-water	240	39.xx	61.68±1.26^c	25.26±i.34^a	iii.37±0.09^b	048±0.01^e
Steaming	180	35.threescore	61.26±0.49^c	23.92±0.56^ab	3.28±0.40^b	0.75±0.02^c
Steaming	300	38.04	61.46±0.31^c	23.21±0.84^bc	3.27±0.11^b	0.68±0.02^c
Pan-frying	60	31.23	63.93±0.35^b	21.72±0.21^d	iv.66±0.22^a	0.92±0.02^b
Pan-frying	120	35.61	62.27±ane.11^c	22.32±0.03^cd	4.74±0.21^a	0.88±0.07^b

^a-eastWays within the same column with different superscript letters are different (p<0.05) according to Duncan'due south multiple range examination.

It was expected that blanching manifested the moisture loss of beefiness, which compensated for the cooking loss. Normally, meat exhibits baste loss during cooking owing to the denaturation of muscle proteins (Juárez et al., 2010). The observed mineral loss was consequent with moisture loss, and the highest loss was observed for the steaming method. The mineral compositions of the raw and cooked beefiness samples are presented in Table 4. The highest content of iron was observed in the boiled beef samples, followed by the pan-fried samples. The calcium content was high in the pan-fried samples, merely the boiled and steamed samples had the same content. It was causeless that the iron content was not affected by thermal handling; sometimes the water used for cooking increases the fe content in cooked foods (Park and Choi, 2004). To minimize mineral loss, therefore, pan-frying was recommended as the best blanching method for beef.

Table 4.

Quantitative changes in the mineral composition of beef using unlike blanching treatments

Treatments	Time (s)	Na (mg%)	Mg (mg%)	Fe (mg%)	Ca (mg%)
Control	0	63.44±3.52^a	25.24±0.46^a	two.95±0.36^c	5.28±0.10^c
Boiling-h2o	120	54.39±half dozen.51^ab	19.73±0.46^c	3.88±0.07^a	5.73±0.63^bc
Boiling-h2o	240	52.sixteen±3.51^b	17.54±0.14^e	3.76±0.12^ab	v.28±0.47^c
Steaming	180	57.49±two.82^ab	18.81±0.29^d	two.83±0.15^c	5.71±0.27^bc
Steaming	300	54.62±7.06^ab	18.49±0.77^d	2.85±0.33^ab	five.43±0.08^c
Pan-frying	threescore	54.49±4.75^ab	21.55±0.74^b	3.08±0.15^c	half-dozen.xxx±0.20^ab
Pan-frying	120	58.04±0.05^ab	21.75±0.02^b	3.46±0.00^b	6.53±0.01^a

^a-eastWays within the same column with different superscript messages are dissimilar (p<0.05).

Microorganism count

These analyses were conducted to determine the consequence of thermal treatment on the indigenous microorganisms in the beef samples. The reductions of microbial count (Log CFU g⁻¹) after blanching treatment using the various methods are shown in Table 5. The blanched beef samples showed lower initial counts of microorganisms than the fresh control sample (p<0.05), which indicates that the initial preheating of the beef effectively reduced the initial microbial count. The total bacteria, psychrotrophic leaner, coliform leaner, mold, and yeast counts were significantly reduced after thermal treatment. A reduction of 2-3 log scale units was observed for the total viable count and psychrophiles, whereas the thermophile and coli forms were completely inactivated.

Tabular array five.

Quantitative changes of the microbial count in beef using unlike blanching treatments

Treatments	Fourth dimension (s)	Microorganism (Log CFU/g)
Treatments	Fourth dimension (s)	Thermophilic bacteria	Full leaner	Psychrophilic bacteria	Coliform	Mold	Yeast
Control	0	ND¹⁾	four.54±0.03^a	4.74±0.06^a	ND	ND	ND
Humid-water	120	ND	2.44±0.05^c	2.56±0.03^de	ND	ND	ND
Humid-water	240	ND	2.27±0.09^d	2.45±0.10^ef	ND	ND	ND
Steaming	180	ND	2.47±0.08^c	two.42±0.13^f	ND	ND	ND
Steaming	300	ND	2.21±0.08^d	2.61±0.05^cd	ND	ND	ND
Pan-frying	60	ND	3.51±0.09^b	ii.71±0.05^bc	ND	ND	ND
Pan-frying	120	ND	2.47±0.08^c	two.84±0.05^b	ND	ND	ND

These pretreatments would increment the shelf life of the products subsequently processing (Jun and Lee, 2014). An initial thermal blanching step is normally practical in industry to inactivate oxidative enzymes in food and to reduce the contamination by microorganisms (Lee et al., 2002; Lee et al., 2011). Jesus et al. (2014) reported that blanched samples showed lower initial counts of microorganisms than samples that had not been heat treated, which indicates that the initial thermal treatment was effective to reduce the original microbial count.

Conclusion

This written report compared the effect of different blanching methods on the backdrop of beefiness for HMR products. Blanching techniques, such as boiling, steaming, and pan-frying of meat, reduced the microorganism content and nutritional loss during storage. Farther research on storage and packaging systems will be required to use this technique in HMR products.

Acknowledgments

This work was carried out with the back up of the Cooperative Research Programme for Agriculture Science & Technology Development (Project championship: Development of advanced freezing and thawing technology practical for set up-to serve meal, Project No. 009440), Rural Development Assistants, Democracy of Korea.

References

one. AOAC. Official methods of Analysis. 15th ed. Association of Official Belittling Chemists; Washington, DC, USA: (1990). pp. 8–35. [Google Scholar]

ii. Christensen L. B. Drip loss. Meat Sci. (2000);63:469–477. [PubMed] [Google Scholar]

iii. Clariana M., Valverde J., Wijingaard H., Mullen A. M., Marcos B. High pressure processing of swede (Brassica napus): bear upon on quality backdrop. Innov. Food Sci. Emerg. (2011);12:85–92. doi: 10.1016/j.ifset.2011.01.011. [CrossRef] [Google Scholar]

4. Costa A. I. A., Dekker M., Beumer R. R., Rombouts F. 1000., Jongen W. M. F. Consumer-oriented classification system for domicile meal replacements. Food Qual. Prefer. (2001);12:229–242. doi: 10.1016/S0950-3293(01)00010-six. [CrossRef] [Google Scholar]

5. Demeyer D. I., Vandekerckhove P., Moermans R. Compounds determining pH in dry sausage. Meat Sci. (1979);iii:161–164. doi: 10.1016/0309-1740(79)90033-0. [PubMed] [CrossRef] [Google Scholar]

6. Filiz I., Hasan Y., Taner B. Peroxidase inactivation and colour changes during ohmic blanching of pea puree. J. Nutrient Eng. (2006);74:424–429. doi: 10.1016/j.jfoodeng.2005.03.032. [CrossRef] [Google Scholar]

7. Fletcher D. L., Qiao M., Smith D. P. The relationship of raw broiler breast meat colour and pH to cooked meat color and pH. Poultry Sci. (2000);79:784–788. doi: ten.1093/ps/79.five.784. [PubMed] [CrossRef] [Google Scholar]

8. Gonçalves Due east. M., Pinheiro J., Alegria C., Abreu M., Brandao T. R., Silva C. 50. Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (Brassica oleracea Fifty. ssp. Italica) during blanching. J. Agr. Food Chem. (2009);57:5370–5375. doi: 10.1021/jf900314x. [PubMed] [CrossRef] [Google Scholar]

9. Jesus G. P., Rebeca C., Jonathan D. A., Francisco Grand. C., Rosario R. The applied pretreatment (blanching, ascorbic acrid) at the manufacture process affects the quality of nectarine puree processed by hydrostatic loftier pressure. Int. J. Food Sci. Technol. (2014);49:1203–1214. doi: x.1111/ijfs.12418. [CrossRef] [Google Scholar]

10. Juárez Yard., Failla Due south., Ficco A., Peña F., Avilés C., Polvillo O. Buffalo meatcomposition every bit affected by dissimilar cooking methods. Food Bioprod. Process. (2010);88:145–148. doi: x.1016/j.fbp.2009.05.001. [CrossRef] [Google Scholar]

11. Jun S. Y., Lee Y. K. Effects of heat treatments on the microbial reduction and germination rates of red radish sprout seeds (Raphanussativus) Korean J. Food Preserv. (2014);21:544–548. doi: x.11002/kjfp.2014.21.iv.544. [CrossRef] [Google Scholar]

12. Kanzler Southward., Manschein M., Lammer G., Wagner K. H. The nutrient composition of european set meals: protein, fatty, full carbohydrates and energy. Food Chem. (2015);172:190–196. doi: x.1016/j.foodchem.2014.09.075. [PubMed] [CrossRef] [Google Scholar]

13. Kim B. S., Lee Y. E. Effect of antioxidant on quality of ground beef during the refrigeration storage. Korean J. Food Nutr. (2011);3:422–433. [Google Scholar]

14. Kim Thou. H., Jang H. L., Yoon Yard. Y. Changes in physicochemical properties of heat sumvegetables by blanching. J. Korean Soc. Food Nutr. (2012);41:647–654. doi: 10.3746/jkfn.2012.41.5.647. [CrossRef] [Google Scholar]

15. Kowalska H., Lenart A., Leszczyk D. The effect of blanching and freezing on osmotic dehydration of pumpkin. J. Food Eng. (2008);86:30–38. doi: 10.1016/j.jfoodeng.2007.09.006. [CrossRef] [Google Scholar]

16. Krokida 1000. Yard., Kiranoudis C. T., Maroulis Z. B., Marinos-Kouris D. Effect of pretreatment on color of dehydrated products. Dry Technol. (2000);18:1239–1250. doi: 10.1080/07373930008917774. [CrossRef] [Google Scholar]

17. Lee H. O., Lee Y. J., Kim J. Y., Yoon D. H., Kim B. S. Quality characteristics of frozen welsh onion (Allium Fistulosum 50.) co-ordinate to various blanching handling atmospheric condition. Korean J. Food Sci. Technol. (2011);43:426–431. doi: x.9721/KJFST.2011.43.four.426. [CrossRef] [Google Scholar]

eighteen. Lee J. H. Effects of steam-thermal processing on the food cooking quality. Primary thesis. Ewha Womans Univ.; Seoul, South Korea: (2009). [Google Scholar]

xix. Lee K., Kim Chiliad. H., Kim H. K. Thermal inactivation parameters of peroxidase in Flammulina velutipes and Lyophyllumulmarium. Korean J. Food Sci. Technol. (2002);34:1067–1072. [Google Scholar]

20. Lee S. H., Lee Y. R., Hwang I. G., Woo K. S., Kim One thousand. H., Kim G. J., Jeng H. S. Antioxidant activities and quality characteristics of germinated rough rice tea co-ordinate to roasting temperature, fourth dimension and leaching status. Korean J. Nutrient Sci. Technol. (2009);41:386–391. [Google Scholar]

21. Lemmens L., Tiback E., Svelander C., Smout C., Ahrne L., Langton 1000., Alminger K., Loey A. V., Hendrickx M. Thermal pretreatments of carrot pieces using different heating techniques: Consequence on quality related aspects. Innov. Nutrient Sci. Emerg. (2009);x:522–529. doi: x.1016/j.ifset.2009.05.004. [CrossRef] [Google Scholar]

22. Lin S., Brewer Grand. S. Effects of blanching method on the quality characteristics of frozen peas. J. Nutrient Quality. (2005);28:350–360. doi: 10.1111/j.1745-4557.2005.00038.x. [CrossRef] [Google Scholar]

23. Mancini R. A., Chase 1000. C. Current research in meat color. Meat Sci. (2005);71:100–121. doi: 10.1016/j.meatsci.2005.03.003. [PubMed] [CrossRef] [Google Scholar]

24. Mukherjee S., Chattopadhyay P. Chiliad. Whirling bed blanching of white potato cubes and its effects on production quality. J. Food Eng. (2007);78:52–60. doi: 10.1016/j.jfoodeng.2005.09.001. [CrossRef] [Google Scholar]

25. Park J. S., Choi 1000. Thousand. A report on rheology of the rib-centre cooked by cooking method and cooking utensil. Korean J. Human being Ecol. (2004);7:21–31. [Google Scholar]

26. Quenzer N. 1000., Burns E. E. Effects of microwave, steam and water blanchingon freeze-dried spinach. J. Food Sci. (1981);46:410–413. doi: x.1111/j.1365-2621.1981.tb04872.ten. [CrossRef] [Google Scholar]

27. Scollan N., Hocquette J. F., Nuernberg K., Dannenberger D., Richardson I., Moloney A. Innovation in beef production systems that enhance the nutritional and wellness value of beef lipids and their human relationship with meat quality. Meat Sci. (2006);74:17–33. doi: 10.1016/j.meatsci.2006.05.002. [PubMed] [CrossRef] [Google Scholar]

28. Shabbir Thou. A., Raza A., Anjun F. M., Khan, M R., Suleria H. A. R. Effect of thermal treatment on meat proteins with special reference to heterocyclic aromatic amines (HAAs) Crit. Rev. Food .Sci. Nutr. (2015);55:82–93. doi: 10.1080/10408398.2011.647122. [PubMed] [CrossRef] [Google Scholar]

29. Sorenson D., Henchion M., Marcos B., Ward P., Mullen A. P., Allen P. Consumer acceptance of high pressure candy beef-based chilled set up meals: The mediating part of food-related lifestyle factors. Meat Sci. (2011);87:81–87. doi: x.1016/j.meatsci.2010.09.006. [PubMed] [CrossRef] [Google Scholar]

30. Tornberg Eastward. Effects of heat on meat protein-Implications on structure and quality of meat products. Meat Sci. (2005);70:493–508. doi: 10.1016/j.meatsci.2004.xi.021. [PubMed] [CrossRef] [Google Scholar]

31. Vasanthi C., Venkataramanujam V., Dushyanthan K. Efeect of cooking temperature and time on the physico-chemical, histological and sensory properties of female person carabeef (buffalo) meat. Meat Sci. (2007);76:274–280. doi: ten.1016/j.meatsci.2006.eleven.018. [PubMed] [CrossRef] [Google Scholar]

32. Verlinden B. E., Yuksel D., Baheri Thou., de Baerdemaeker J., van Dijk C. Low temperature blanching effect on thechanges in mechanical properties during subsequent cooking ofthree potato cultivars. Int. J. Food Sci. Technol. (2000);35:331–340. doi: 10.1046/j.1365-2621.2000.00391.x. [CrossRef] [Google Scholar]

33. Yang J. B., Ko M. Due south. Physicochemical changes in pork boston butts past dissimilar cooking methods. Korean J. Food Preserv. (2010);17:351–357. [Google Scholar]

34. Yildiz-Turp G., Sengun I. Y., Kendirci P., Icier F. Effect of ohmic treatment on quality characteristic of meat: A review. Meat Sci. (2013);93:441–448. doi: 10.1016/j.meatsci.2012.10.013. [PubMed] [CrossRef] [Google Scholar]

35. Immature O. A., West J., editors. Meat Science applied. Marcel Dekker; New York, NY: (2001). pp. 36–39.Meat color [Google Scholar]

Manufactures from Korean Journal for Food Science of Fauna Resources are provided here courtesy of The Korean Society for Food Science of Animal Resource

ricereckeddens.blogspot.com

Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662125/