Effect of Processing Method on Some Quality Parameters of Shredded Meat
Abstract
Abstract
The experiment was carried out to evaluate the effect of processing method on some quality parameters of shredded meat. The experiment was carried out at the College of Animal Science laboratory, Joseph Sarwuan Tarka University of Agriculture, Makurdi, Nigeria. A known amount of beef (thigh muscle) was purchased from the abattoir in North bank Market, Makurdi. The meat was properly washed, cut into sizeable chunks, placed in a clean pot and allowed to cook until soft. The cooked shredded meat was divided into three treatments: Treatment 1-Stir fried shredded meat, Treatment 2- Air fried shredded meat and Treatment 3- Deep fried shredded meat, each consisting of three replicates. Data were collected on proximate composition, lipid profile, consumer acceptability and storage stability. Statistically similar values were observed in most of the parameters studied except total cholesterol which showed higher values in samples that were deep fried probably due to the much oil used, so also, from the sensory evaluation that was conducted, the panelist preferred the deep-fried meat due to its golden brown colour. From the results of this study, it was concluded that the different processing methods did not influence the proximate composition and storage stability but significantly influenced the sensory qualities and total cholesterol of the meat. Stir and air fried shredded meat were recommended due to their low cholesterol levels.
Downloads
References
Ahn, C. N., Chae, H. S. Kim, D. W., Yoo, Y. M., Kim, Y. K. and Rhee, Y. C. (1999). Effects of full fat flax seed, α-tocopherol, ascorbic acid and selenium on the storage of broiler meats. J. Livest. Sci. 40:96–102.
AOAC. (2015) Official Method of Analysis AOAC International. 18th ed. AOAC International, Virginia, USA. 15.
Cross, H. R., West, R. L., and Dutson, T. R. (1986). Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Science, 17(2):79-86.
Daley, C. A., Abbott, A., Doyle, P. S., Nader, G. A., and Larson, S. (2010). A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. Nutrition Journal, 9(10):1-12.
Folch, J., Lees, M. and Sloane-Stanley, G., 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Bio. Chem. 226:497-509.
García, M., Anwar, F., Alkhalidy, H., and Saari, N. (2018). A Review on Natural Antioxidants and Their Role in Reducing Meat Lipid Oxidation. Critical Reviews in Food Science and Nutrition, 54(5):761-783.
Jang, I.S., Ko, Y.H., Kang, S.Y., and Lee, C.Y. 2007. Effect of commercial essentials Oil on growth performance of Digestive enzymes activity and intestinal micro flora population in broiler chickens. Animal feed science Technology 134:304-315
Kaur, I., and Kaushik, R. (2016). Effect of marination on the quality attributes of shredded chicken meat. Journal of Food Science and Technology, 53(1):69-75.
Kumar, J. P., O'Neill, E. E., and Morrissey, P. A. (2019). Lipid oxidation in meat and meat products: A review. Food Science and Technology International, 8(4):263-268.
Lawrie, H. and Ledward Y., (2016). Effects of cooking method on the retention of fat-soluble vitamins in beef patties Journal of Food Science. https://doi.org/10.1111/1750-3841.14170
Lee, Y. J., and Chin, K. S. (2013). Effect of cooking methods on the sensory and physicochemical properties of shredded chicken meat. Journal of Food Science and Technology, 50(1):10-16.
Liu, Y., Wang, Y., and Sun, Y. (2019). Effects of processing methods on the quality of shredded pork. Journal of Food Science and Technology, 56(10):3703-3710.
Madan, S. K., Ranjhan, A., and Tiwari, R. (2020). The application of enzymes in meat processing. Meat Science, 94(4):457-463.
Mansour, A. M., Lynch, P. B., and O'Sullivan, M. G. (2015). The effects of papain treatment on beef tenderness and protein structure during cooking. Meat Science, 103(1):1-8.
McAfee, A. J., McSorley, E. M., Cuskelly, G. J., Moss, B. W., Wallace, J. M., Bonham, M. P., and Fearon, A. M. (2010). Red meat consumption: An overview of the risks and benefits. Meat Science, 84(1):1-13
Mujtaba, M. A., and Al-Dewik, A. A. (2014). Effect of marination on the quality attributes of shredded chicken meat. Journal of Food Science and Technology, 51(1):1-7.
Surai, J. W., Vanderzant, C., and Smith, G. C. (2005). The Role of Enzymes in Meat Tenderization. Meat Quality: Principles and Practice, 215-232. https://doi.org/10.1007/978-0-387-26205-4_10.
Wang, Y. B. and B. H. Xu. 2018. Effect of different selenium source (sodium selenite and selenium yeast) on broiler chickens. Animal Feed Science Technology 144:306–314.
Warren M., Nee, J.K and Gyente. B., (2019) Thermal treatment effects on protein functionality in meat products. Comprehensive Reviews in Food Science and Nutrition 59(19):3068-3087.
Wood, J. D., Richardson, R. I., Nute, G. R., Fisher, A. V., Campo, M. M., and Kasapidou, E. (2008). Effects of fatty acids on meat quality: A review. Meat Science, 78(3):343-358.
