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    Quality of steak restructured from beef trimmings containing microbial transglutaminase and impacted by freezing and grading by fat level
    (2018-01-01)
    Sorapukdee, Supaluk
    ;
    Tangwatcharin, Pussadee
    Objective: The objective of this research was to evaluate the physico-chemical, microbiological and sensorial qualities of restructured steaks processed from beef trimmings (grade I and II) and frozen beef (fresh beef as control and frozen beef). Methods: Beef trimmings from commercial butcher were collected, designated into 4 treatments differing in beef trimmings grade and freezing, processed into restructured steaks with 1% microbial transglutaminase and then analyzed for product quality. Results: The results showed that all meat from different groups could be tightly bound together via cross-linking of myosin heavy chain and actin as observed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Microbial counts of psychrotrophic and mesophilic bacteria were not affected by treatments (p>0.05), and no detectable of thermophilic bacteria were found. Regarding effect of beef trimmings grade, steaks made from beef trimmings grade II (16.03% fat) showed some superior sensorial qualities including higher tenderness score (p<0.05) and tendency for higher scores of juiciness and overall acceptability (p<0.07) than those made from beef trimmings grade I (2.15% fat). Moreover, a hardness value from texture profile analysis was lower in steaks processed from beef trimmings grade II than those made from grade I (p< 0.05). Although some inferior qualities in terms of cooking loss and discoloration after cooking were higher in steaks made from beef trimmings grade II than those made from beef trimmings grade I (p<0.05), these differences did not affect the sensory evaluation. Frozen beef improved the soft texture and resulted in effective meat binding as considered by higher cohesiveness and springiness of the raw restructured product as compared to fresh beef (p<0.05). Conclusion: The results indicated the most suitable raw beef for producing restructured steaks without detrimental effect on product quality was beef trimmings grade II containing up to 17% fat which positively affected the sensory quality and that frozen beef trimmings increased tenderness and meat binding of restructured beef steaks.
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    Control of pathogenic bacteria in raw pork using organic acid salts in combination with freezing and thawing
    (2009-07-01)
    Nanasombat, Suree
    ;
    Chooprang, Kanyarat
    The effect of sodium lactate, sodium acetate and potassium sorbate on growth inhibition of seven bacterial species: Escherichia coli, Listeria monocytogenes, Pseudomonas fluorescens, Salmonella Rissen, Sα lmonellα Typhimurium, Staphylococcus aureus and Yersinia enterocolitica was investigated by determining the minimum inhibitory concentration (MIC) values at pH 4.5-7.0. Sodium lactate and potassium sorbate provided overall greater inhibition to all tested bacterial strains in comparison with sodium acetate. At a low pH level (4.5-5.5), sodium lactate was more effective in inhibiting most tested bacteria than at a high pH level (6.0-7.0). The most sensitive bacteria to sodium lactate at pH 4.5 were L. monocytogenes and E. coli. Potassium sorbate had good inhibitory activity against E. coli and P. fluorescens at pH 4.5-5.0. The pH value had less effect on the antibacterial action of sodium acetate particularly at pH 5.0-6.5. Y. enterocolitica was the most sensitive strain to sodium acetate at pH 4.5-7.0. The effect of these organic acid salts in combination with freezing (-23±2°C for 72 h) and slow thawing on the survival of Salmonella Rissen and S. aureus in pork was investigated. Survival cells of Salmonella Rissen and S. aureus decreased as the freezing time increased. Of all the tested organic acid salts, potassium sorbate showed the greatest inhibitory effect on Salmonella Rissen, while sodium lactate inhibited S. aureus well. These organic acid salts provided a synergistic effect with freezing and thawing on lowering survival of both bacterial species.