Kondjoyan A.,French National Institute for Agricultural Research |
Kohler A.,Norwegian University of Life Sciences |
Kohler A.,Nofima AS |
Realini C.E.,IRTA Finca Camps i Armet |
And 7 more authors.
Meat Science | Year: 2014
Heating of beef muscles modifies the water content, the micronutrient content and the colour of beef meat. Juice expelling and loss of water soluble micronutrients were predicted by combined transfer-kinetics models. Kinetics modeling and crust formation are needed to progress toward a reliable prediction of HAAs formation. HAAs formation in uniformly heated beef meat slices was compared with the values issued from the kinetic models developed in literature in liquid systems. The models of literature were adapted to meat slices but the parameter values were different from those determined in liquid systems. Results in meat slices were confronted to the HAAs formation at the surface of bigger meat pieces subjected to air roasting conditions. The transposition of the results from the meat slices towards the bigger meat pieces was not direct because the formation of HAAs was affected by the thickening of the crust and the migration of precursors. © 2013 Elsevier Ltd. Source
Fulladosa E.,IRTA Finca Camps i Armet |
Garriga M.,IRTA Finca Camps i Armet |
Martin B.,IRTA Finca Camps i Armet |
Guardia M.D.,IRTA Finca Camps i Armet |
And 2 more authors.
Meat Science | Year: 2010
This paper describes the physicochemical and microbiological parameters and volatile profile of the muscles surrounding the coxofemoral joint which are affected with hollow defect when compared to the part of muscles nearby which did not show this defect. Differences of the same parameters between both areas in dry-cured hams without this defect were also analyzed. Gram-positive catalase-positive cocci were the predominant flora in the muscles affected with hollow defect, with the main species being Staphyloccocus equorum, Staphylococcus nepalensis and Staphylococcus xylosus. Lactic acid bacteria, Listeria monocytogenes and Staphylococcus aureus were <2 log CFUg-1 and Salmonella spp. was not detected. Volatile profile of samples affected with hollow defect had higher amounts of compounds such as esters, pyrazines, sulfurs and furans. There was a positive correlation between the amount of ester compounds and the hollow defect intensity. Moisture content was lower and pH values were higher in affected areas than in unaffected areas. © 2010 The American Meat Science Association. Source