This study investigated the effects of grape seed extract(GSE)on fresh and cooked meat color and premature browning(PMB)in ground meat patties(85% beef and 15% pork back fat)packaged under high-oxygen modified atmosph...This study investigated the effects of grape seed extract(GSE)on fresh and cooked meat color and premature browning(PMB)in ground meat patties(85% beef and 15% pork back fat)packaged under high-oxygen modified atmospheres(HiOx-MAP).The GSE was added to patties at concentrations of 0,0.10,0.25,0.50 and 0.75 g kg^(-1).This study evaluated the surface color,pH,lipid oxidation,and total viable counts(TVC)of raw patties,and the internal color and pH of patties cooked to a temperature of 66 or 71℃ over 10-day storage at 4℃.Compared with the control(0 g kg^(-1) GSE),GSE improved the color stability(P<0.05)and significantly inhibited the lipid and myoglobin oxidation of raw patties from day 5 to 10,but GSE had no effect(P>0.05)on TVC.Patties containing 0.50 and 0.75 g kg^(-1) GSE cooked to 66℃ exhibited greater(P<0.05)interior redness than the control and reduced the PMB of cooked patties in the late storage stage.These results suggested that 0.50 and 0.75 g kg^(-1) GSE can improve fresh meat color and minimize PMB of HiOx-MAP patties.展开更多
In order to conduct the comparison of pig raising under different raising modes, a total of 40 pigs with the weights of 20 - 30 kg were randomly divided into two groups （experimental group , fermentation bed; control...In order to conduct the comparison of pig raising under different raising modes, a total of 40 pigs with the weights of 20 - 30 kg were randomly divided into two groups （experimental group , fermentation bed; control group, cement ground）. During a 81-day-test, pigs in the two groups were fed with same diets, and growth performance of pigs was compared. After the feeding, six pigs of each group were slaughtered in order to examine meat quality. The results showed that average daily gain of pigs in test group was 17.93% higher than that in control group, difference between the two groups was significant. Feed weight ratio of pigs in test group was 14.73% lower than that in control group, difference between the two groups was not significant. Color, water loss, drip loss, intramuscular fat, etc. of meat in test group were all better than that in control group, difference of drip loss between the two groups was extremely significant, while differences of col- or, water loss and intramuscular fat （IMF） between the two groups were not different. Pig raising by bio-bed system could improve growth performance and pork quality comparing with cement ground system.展开更多
基金supported by the National Natural Science Foundation of China(31871731)the Key Technology Research and Development Program of Shandong,China(2019GNC106050)+1 种基金the China Agriculture Research System of MOF and MARA(CARS-37)the Key Technology Research and Development Program of Binzhou City,China(2019ZDYF010)。
文摘This study investigated the effects of grape seed extract(GSE)on fresh and cooked meat color and premature browning(PMB)in ground meat patties(85% beef and 15% pork back fat)packaged under high-oxygen modified atmospheres(HiOx-MAP).The GSE was added to patties at concentrations of 0,0.10,0.25,0.50 and 0.75 g kg^(-1).This study evaluated the surface color,pH,lipid oxidation,and total viable counts(TVC)of raw patties,and the internal color and pH of patties cooked to a temperature of 66 or 71℃ over 10-day storage at 4℃.Compared with the control(0 g kg^(-1) GSE),GSE improved the color stability(P<0.05)and significantly inhibited the lipid and myoglobin oxidation of raw patties from day 5 to 10,but GSE had no effect(P>0.05)on TVC.Patties containing 0.50 and 0.75 g kg^(-1) GSE cooked to 66℃ exhibited greater(P<0.05)interior redness than the control and reduced the PMB of cooked patties in the late storage stage.These results suggested that 0.50 and 0.75 g kg^(-1) GSE can improve fresh meat color and minimize PMB of HiOx-MAP patties.
基金Supported by Science and Technology Industrialization(Agriculture)Project(HL2011013)of Nantong City,Jiangsu Province
文摘In order to conduct the comparison of pig raising under different raising modes, a total of 40 pigs with the weights of 20 - 30 kg were randomly divided into two groups （experimental group , fermentation bed; control group, cement ground）. During a 81-day-test, pigs in the two groups were fed with same diets, and growth performance of pigs was compared. After the feeding, six pigs of each group were slaughtered in order to examine meat quality. The results showed that average daily gain of pigs in test group was 17.93% higher than that in control group, difference between the two groups was significant. Feed weight ratio of pigs in test group was 14.73% lower than that in control group, difference between the two groups was not significant. Color, water loss, drip loss, intramuscular fat, etc. of meat in test group were all better than that in control group, difference of drip loss between the two groups was extremely significant, while differences of col- or, water loss and intramuscular fat （IMF） between the two groups were not different. Pig raising by bio-bed system could improve growth performance and pork quality comparing with cement ground system.
