1,676
Views
2
CrossRef citations to date
0
Altmetric
Original Article

Quality attributes of different marinated oven-grilled pork neck meat

ORCID Icon, , , , ORCID Icon &
Pages 453-470 | Received 17 Oct 2022, Accepted 05 Jan 2023, Published online: 27 Jan 2023

References

  • McGlone, J. J.;. The Future of Pork Production in the World: Towards Sustainable, Welfare-Positive Systems. Animals. 2013, 3(2), 401–415. DOI: 10.3390/ani3020401.
  • FAO’s Animal Production and Health Division: Meat & Meat Products. https://www.fao.org/agriculture/animal-production-and-health/en (Accessed 04 September 2022)
  • Eurostat. (2017). Pork production up in the EU. Products Eurostat News, Published 19‑09‑2017. https://ec.europa.eu/eurostat/web/products-eurostat-news/-/DDN-20170919-1 (Accessed 28 December 2022)
  • Cook, R. (2022). Ranking Of Countries That Produce The Most Pork (USDA), Beef2Live. https://beef2live.com/story-ranking-countries-produce-pork-usda-508-213044 Accessed 04 September 2022
  • Szymańska, E. J.;. Functioning of the Supply Chain of Pork in Poland. J. Agribus. Rural Dev. 2015. DOI: 10.17306/JARD.2015.59.
  • Florowski, T.; Pisula, A.; Słowński, M.; Orzechowska, B. Processing Suitability of Pork from Different Breeds Reared in Poland. Acta Scientiarum Polonorum Technologia Alimentaria. 2006, 5(2), 55–64.
  • BC Cook Articulation Committee. (2015). Meat Cutting and Processing in the Food Service Industry. Victoria, B.C.: BCcampus. https://opentextbc.ca/meatcutting
  • Arnarson, A. (2015). Pork 101: Nutrition Facts and Health Effects, In: Authority Nutrition: An Evidence-Based Approach, https://web.archive.org/web/20150408004138/http://authoritynutrition.com/foods/pork (Accessed 05 September 2022)
  • Calorie-Count. (2022). Calories in Pork, Fresh, Loin, Tenderloin: Separable Lean Only, Cooked, Roasted. https://web.archive.org/web/20070906122726/http://www.calorie-count.com/calories/item/10061.html (Accessed 04 September 2022)
  • National Institutes for Health (NIH). (2022). Thiamin- Fact Sheets for Professionals, National Institutes for Health -office of Dietary Supplements, US Department of Health, and Human Services. https://ods.od.nih.gov/factsheets/Thiamin-HealthProfessional/#h3 (Accessed September 4, 2022)
  • Whitbread, D. (2022). Top 10 Foods Highest in Thiamin (Vitamin B1), Powered by USDA Nutrition Data, https://myfooddata.com/articles/thiamin-b1-foods.php (Accessed 04 September 2022)
  • Toldrá, F.; Flores, M. The Use of Muscle Enzymes as Predictors of Pork Meat Quality. Food Chem. 2000, 69(4), 387–395. DOI: 10.1016/S0308-8146(00)00052-2.
  • Moya, V. J.; Flores, M.; Aristoy, M. C.; Toldrá, F. Pork Meat Quality Affects Peptide and Amino Acid Profiles during the Ageing Process. Meat Sci. 2001, 58(2), 197–206. DOI: 10.1016/S0309-1740(00)00152-2.
  • Martini, S.; Cattivelli, A.; Conte, A.; Tagliazucchi, D. Black, Green, and Pink Pepper Affect Differently Lipid Oxidation during Cooking and in Vitro Digestion of Meat. Food Chem. 2021, 350, 129246. DOI: 10.1016/j.foodchem.2021.129246.
  • Cassens, R. G.;. Historical Perspectives and Current Aspects of Pork Meat Quality in the USA. Food Chem. 2000, 69(4), 357–363. DOI: 10.1016/S0308-8146(00)00048-0.
  • Cheok, C. Y.; Chin, N. L.; Yusof, Y. A.; Mustapa Kamal, S. M.; Sazili, A. Q. Effect of Marinating Temperatures on Physical Changes of Traditionally Marinated Beef Satay. J. Food Process. Preserv. 2011, 35(4), 474–482. DOI: 10.1111/j.1745-4549.2010.00490.x.
  • Istrati, D.; Simion Ciuciu, A. M.; Vizireanu, C.; Ionescu, A.; Carballo, J. Impact of Spices and Wine‐Based Marinades on Tenderness, Fragmentation of Myofibrillar Proteins and Color Stability in Bovine Biceps Femoris Muscle. J. Texture Stud. 2015, 46(6), 455–466. DOI: 10.1111/jtxs.12144.
  • Sokołowicz, Z.; Augustyńska-Prejsnar, A.; Krawczyk, J.; Kačániová, M.; Kluz, M.; Hanus, P.; Topczewska, J. Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products. Animals. 2021, 11(11), 3282. DOI: 10.3390/ani11113282.
  • Siroli, L.; Baldi, G.; Soglia, F.; Bukvicki, D.; Patrignani, F.; Petracci, M.; Lanciotti, R. Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin. Foods. 2020, 9(8), 987. DOI: 10.3390/foods9080987.
  • Zhang, H.; Wu, J.; Guo, X. Effects of Antimicrobial and Antioxidant Activities of Spice Extracts on Raw Chicken Meat Quality. Food Sci. Human Wellness. 2016, 5(1), 39–48. DOI: 10.1016/j.fshw.2015.11.003.
  • Shahidi, F.; Hossain, A. Bioactives in Spices, and Spice Oleoresins: Phytochemicals and Their Beneficial Effects in Food Preservation and Health Promotion. J. Food Bioactives. 2018, 3, 8–75. DOI: 10.31665/JFB.2018.3149.
  • Jalali, M.; Mahmoodi, M.; Moosavian, S. P.; Jalali, R.; Ferns, G.; Mosallanezhad, A.; … Mosallanezhad, Z. The Effects of Ginger Supplementation on Markers of Inflammatory and Oxidative Stress: A Systematic Review and Meta‐analysis of Clinical Trials. Phytotherapy Res. 2020, 34(8), 1723–1733. DOI: 10.1002/ptr.6638.
  • Zhang, Y.; Henning, S. M.; Lee, R. P.; Huang, J.; Zerlin, A.; Li, Z.; Heber, D.; Turmeric and Black Pepper Spices Decrease Lipid Peroxidation in Meat Patties during Cooking. Int. J. Food Sci. Nutr. 2015, 663, 260–265. DOI:10.3109/09637486.2014.1000837.
  • Amber, K.; Badawy, N. A.; El-Sayd, A. E. N. A.; Morsy, W. A.; Hassan, A. M.; Dawood, M. A. Ginger Root Powder Enhanced the Growth Productivity, Digestibility, and Antioxidative Capacity to Cope with the Impacts of Heat Stress in Rabbits. J. Thermal Biol. 2021, 100, 103075. DOI: 10.1016/j.jtherbio.2021.103075.
  • Awuchi, C. G.; Okpala, C. O. R. Natural Nutraceuticals, Especially Functional Foods, Their Major Bioactive Components, Formulation, and Health Benefits for Disease prevention-An Overview. J. Food Bioact. 2022, 19, 97–123. DOI: 10.31665/JFB.2022.18317.
  • Richardson, P.; Ed. Improving the Thermal Processing of Foods; Woodhead Publishing Limited: Cambridge, England, 2004; pp 520.
  • Viegas, O.; Amaro, L. F.; Ferreira, I. M.; Pinho, O. Inhibitory Effect of antioxidant-rich Marinades on the Formation of Heterocyclic Aromatic Amines in pan-fried Beef. J. Agric. Food Chem. 2012, 60(24), 6235–6240. DOI: 10.1021/jf302227b.
  • Okpala, C. O. R.; Juchniewicz, S.; Leicht, K.; Korzeniowska, M.; Guiné, R. P. Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat. Foods. 2022, 11(24), 3951. DOI: 10.3390/foods11243951.
  • Schröder, M. J. A.;. Food Quality and Consumer Value: Delivering Food that Satisfies. Archived from the original on 11 June 2016.; Springer: Berlin, 2003; pp 150.
  • Ježek, F.; Kameník, J.; Macharáčková, B.; Bogdanovičová, K.; Bednář, J. Cooking of Meat: Effect on Texture, Cooking Loss and Microbiological quality–a Review. Acta Vet. Brno. 2020, 88(4), 487–496. DOI: 10.2754/avb201988040487.
  • Farhadian, A.; Jinap, S.; Abas, F.; Sakar, Z. I. Determination of Polycyclic Aromatic Hydrocarbons in Grilled Meat. Food Control. 2010, 21(5), 606–610. DOI: 10.1016/j.foodcont.2009.09.002.
  • Kerth, C. R.; Blair‐Kerth, L. K.; Jones, W. R. Warner‐Bratzler Shear Force Repeatability in Beef Longissimus Steaks Cooked with a Convection Oven, Broiler, or Clam‐shell Grill. J. Food Sci. 2003, 68(2), 668–669. DOI: 10.1111/j.1365-2621.2003.tb05729.x.
  • Khan, M. I.; Min, J. S.; Lee, S. O.; Yim, D. G.; Seol, K. H.; Lee, M.; Jo, C. Cooking, Storage, and Reheating Effect on the Formation of Cholesterol Oxidation Products in Processed Meat Products. Lipids Health Dis. 2015, 14(1), 1–9. DOI: 10.1186/s12944-015-0091-5.
  • Kim, E. J.; Lee, S.; Park, D. H.; Kim, H.; Choi, M. J. Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer. Food Sci. Anim. Resour. 2020, 40(3), 444. DOI: 10.5851/kosfa.2020.e24.
  • Salmon, C. P.; Knize, M. G.; Felton, J. S. Effects of Marinating on Heterocyclic Amine Carcinogen Formation in Grilled Chicken. Food Chem. Toxicol. 1997, 35(5), 433–441. DOI: 10.1016/S0278-6915(97)00020-3.
  • Barido, F. H.; Lee, S. K. Effect of Detoxified Rhus Verniciflua Extract on Oxidative Stability and Quality Improvement of Raw Chicken Breast during Cold Storage. J. Anim. Sci. Technol. 2022, 64(2), 380. DOI: 10.5187/jast.2022.e20.
  • Luciano, G.; Moloney, A. P.; Priolo, A.; Rohrle, F. T.; Vasta, V.; Biondi, L.; Monahan, F. J. Vitamin E and Polyunsaturated Fatty Acids in Bovine Muscle and the Oxidative Stability of Beef from Cattle Receiving Grass or concentrate-based Rations. J. Anim. Sci. 2011, 89, 3759–3768. DOI: 10.2527/jas.2010-3795.
  • Bai, W. K.; Zhang, F. J.; He, T. J.; Su, P. W.; Ying, X. Z.; Zhang, L. L.; Wang, T. Dietary Probiotic Bacillus Subtilis Strain Fmbj Increases Antioxidant Capacity and Oxidative Stability of Chicken Breast Meat during Storage. PLoS One. 2016, 11(12), e0167339. DOI: 10.1371/journal.pone.0167339.
  • Lengkidworraphiphat, P.; Wongpoomchai, R.; Taya, S.; Jaturasitha, S. Effect of Genotypes on Macronutrients and Antioxidant Capacity of Chicken Breast Meat. Asian-australas. J. Anim. Sci. 2020, 33(11), 1817. DOI: 10.5713/ajas.19.0736.
  • Ali, M. D.; Kang, G. H.; Yang, H. S.; Jeong, J. Y.; Hwang, Y. H.; Park, G. B.; Joo, S. T. A Comparison of Meat Characteristics between Duck and Chicken Breast. Asian-australas. J. Anim. Sci. 2007, 20(6), 1002–1006. DOI: 10.5713/ajas.2007.1002.
  • Kopec, W.; Jamroz, D.; Wiliczkiewicz, A.; Biazik, E.; Pudlo, A.; Korzeniowska, M.; … Skiba, T. Antioxidative Characteristics of Chicken Breast Meat and Blood after Diet Supplementation with Carnosine, L-histidine, and β-alanine. Antioxidants. 2020, 9(11), 1093. DOI: 10.3390/antiox9111093.
  • Augustyńska-Prejsnar, A.; Ormian, M.; Sokołowicz, Z.; The Influence of Frozen Storage Duration and Thawing Methods on the Meat Quality of Broiler Chickens. Apar Badaw Dydakt 2017, 22.
  • Augustyńska-Prejsnar, A.; Ormian, M.; Sokołowicz, Z. Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods. J. Food Qual. 2018, 2018.
  • Brambila, G. S.; Bowker, B. C.; Zhuang, H. Comparison of Sensory Texture Attributes of Broiler Breast Fillets with Different Degrees of White Striping. Poultr. Sci. 2016, 95(10), 2472–2476. DOI: 10.3382/ps/pew165.
  • Çakmakçı, S.; Topdaş, E. F.; Kalın, P.; Han, H.; Şekerci, P.; Köse, L. P.; Gülçin, İ. Antioxidant Capacity and Functionality of Oleaster (Elaeagnus angustifolia L.) Flour and Crust in a New Kind of Fruity Ice Cream. Int. J. Food Sci. Technol. 2015, 50(2), 472–481. DOI: 10.1111/ijfs.12637.
  • Civille, G. V.; Thomas Carr, B. Sensory Evaluation Techniques, 5th ed. CRC Press: Florida-USA, 2015.
  • Libera, J.; Kononiuk, A.; Kęska, P.; Wójciak, K. Use of Grape Seed Extract as a Natural Antioxidant Additive in dry-cured Pork Neck Technology. Biotechnol. Food Sci. 2018, 82, 2.
  • Olsson, V.; Pickova, J. The Influence of Production Systems on Meat Quality, with Emphasis on Pork. AMBIO: J. Hum. Environ. 2005, 34(4), 338–343. DOI: 10.1579/0044-7447-34.4.338.
  • Moroney, N. C.; O’Grady, M. N.; Lordan, S.; Stanton, C.; Kerry, J. P. Seaweed Polysaccharides (Laminarin and Fucoidan) as Functional Ingredients in Pork Meat: An Evaluation of anti-oxidative Potential, Thermal Stability and Bioaccessibility. Mar. Drugs. 2015, 13(4), 2447–2464. DOI: 10.3390/md13042447.
  • Brychcy, E.; Król, Ż.; Kulig, D.; Jarmoluk, A. The Effect of Carrageenan and Gelatine Hydrosols Incorporated with Acidic Electrolysed Water on Surface Microbiota and Quality Changes on Pork Meat. Int. J. Food Sci. Technol. 2016, 51(7), 1618–1629. DOI: 10.1111/ijfs.13132.
  • Xiong, Y. L.;. Muscle Protein Oxidation and Functionality: A Global View of a once-neglected Phenomenon. Meat Muscle Biol. 2022, 5(3), 14349. DOI: 10.22175/mmb.14349.
  • Biller, E.; Kleniewska, M. The Composition of Volatile Compounds, Parameters of Colour and Sensory Quality Attributes of Roasted Pork Neck Shoulder Derived from Polish Meat. Polish J. Appl. Sci.2017, 2(2), 59–65.
  • Kerr, W. L.; Wang, X.; Choi, S. G. Physical and Sensory Characteristics of Low‐fat Italian Sausage Prepared with Hydrated Oat. J. Food Qual. 2005, 28(1), 62–77. DOI: 10.1111/j.1745-4557.2005.00010.x.
  • Xia, X.; Kong, B.; Liu, J.; Diao, X.; Liu, Q. Influence of Different Thawing Methods on Physicochemical Changes and Protein Oxidation of Porcine Longissimus Muscle. LWT Food Sci. Technol. 2012, 46(1), 280–286. DOI: 10.1016/j.lwt.2011.09.018.
  • Migdał, W.; Różycki, M.; Mucha, A.; Tyra, M.; Natonek-Wiśniewska, M.; Walczycka, M.; Krępa-Stefanik, K. Meat Texture Profile and Cutting Strength Analyses of Pork Depending on Breed and Age. Ann. Anim. Sci. 2020, 20(2), 677–692. DOI: 10.2478/aoas-2019-0085.
  • Miller, R.; Prusa, K. Sensory Evaluation of Pork; National Pork Board. Pork Quality. American Meat Science Association, USA: Pork, 1998; pp 1–20.
  • Smaoui, S.; Hlima, H. B.; Ghorbel, R. The Effect of Sodium Lactate and Lactic Acid Combinations on the Microbial, Sensory, and Chemical Attributes of Marinated Chicken Thigh. Poult. Sci. 2012, 91(6), 1473–1481. DOI: 10.3382/ps.2011-01641.
  • Schilling, M. W.; Schilling, J. K.; Claus, J. R.; Marriott, N. G.; Duncan, S. E.; Wang, H. Instrumental Texture Assessment and Consumer Acceptability of Cooked Broiler Breasts Evaluated Using a Geometrically uniform-shaped Sample. J. Muscle Foods. 2003, 14, 11–23. DOI: 10.1111/j.1745-4573.2003.tb00342.x.
  • Kim, Y. J.; Jin, S. K.; Park, W. Y.; Kim, B. W.; Joo, S. T.; Yang, H. S. The Effect of Garlic or Onion Marinade on the Lipid Oxidation and Meat Quality of Pork during Cold Storage. J. Food Qual. 2010, 33, 171–185. DOI: 10.1111/j.1745-4557.2010.00333.x.