Effect of Pre-Blended Phosphates on the Freezing Quality Characteristics of Ground Woody Breast Meat Compared to Normal Meat
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Microbiological Analysis
2.2. Proximate Analysis
2.3. Color Analysis
2.4. Gel Preparation and Analysis
2.5. Statistical Analysis
3. Results and Discussion
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Ground Meat Storage | Treatment | L* | a* | b* | pH | APC (Log cfu/mL) |
---|---|---|---|---|---|---|
Fresh | Normal—0% STPP | 57.93 ± 2.4 BC | 2.16 ± 0.48 F | 10.85 ± 2.10 EF | 6.15 ± 0.05 G | 3.06 ± 0.19 C |
Normal—0.25% STPP | 55.77 ± 2.6 DE | 1.98 ± 0.47 FG | 10.20 ± 1.87 FG | 6.28 ± 0.09 E | 3.11 ± 0.22 BC | |
Normal—0.50% STPP | 53.19 ± 2.0 F | 1.66 ± 0.49 G | 9.30 ± 2.13 G | 6.33 ± 0.08 D | 3.06 ± 0.20 C | |
Woody—0% STPP | 62.86 ± 2.4 A | 2.73 ± 0.62 DE | 12.19 ± 1.45 D | 6.22 ± 0.06 F | 3.20 ± 0.23 AB | |
Woody—0.25% STPP | 59.01 ± 3.5 B | 2.35 ± 0.68 EF | 11.51 ± 1.90 DE | 6.38 ± 0.05 BC | 3.12 ± 0.20 BC | |
Woody—0.50% STPP | 56.27 ± 3.4 D | 2.16 ± 0.32 F | 10.20 ± 2.5 FG | 6.40 ± 0.11 B | 3.34 ± 0.16 A | |
Frozen | Normal—0% STPP | 61.24 ± 2.8 A | 4.12 ± 1.09 A | 14.52 ± 3.03 AB | 6.11 ± 0.07 H | 3.23 ± 0.21 AB |
Normal—0.25% STPP | 57.35 ± 3.9 CD | 3.49 ± 1.11 B | 13.61 ± 3.04 BC | 6.34 ± 0.07 CD | 3.21 ± 0.18 AB | |
Normal—0.50% STPP | 54.53 ± 3.0 EF | 2.87 ± 0.56 CD | 12.58 ± 2.30 C | 6.36 ± 0.07 CD | 3.24 ± 0.23 AB | |
Woody—0% STPP | 61.25 ± 2.8 A | 4.20 ± 0.86 A | 15.36 ± 1.52 A | 6.20 ± 0.07 F | 3.16 ± 0.21 BC | |
Woody—0.25% STPP | 59.06 ± 4.4 B | 3.75 ± 0.94 AB | 14.74 ± 2.75 AB | 6.37 ± 0.08 BC | 3.32 ± 0.26 A | |
Woody—0.50% STPP | 58.17 ± 4.5 BC | 3.31 ± 1.03 BC | 13.37 ± 3.11 CD | 6.50 ± 0.09 A | 3.11 ± 0.24 BC | |
Standard Error of Mean | 0.8502 | 0.2458 | 0.5969 | 0.0237 | 0.0899 |
Ground Meat Storage | Treatment 1 | Protein (%) | Moisture (%) | Fat (%) |
---|---|---|---|---|
Fresh | Normal—0% STPP | 22.29 ± 0.10 B | 76.19 ± 0.21 D | 2.14 ± 0.14 F |
Normal—0.25% STPP | 22.27 ± 0.13 B | 75.85 ± 0.17 E | 2.29 ± 0.13 DE | |
Normal—0.50% STPP | 22.59 ± 0.30 A | 75.50 ± 0.42 F | 2.22 ± 0.23 EF | |
Woody—0% STPP | 20.56 ± 0.10 F | 77.26 ± 0.29 A | 2.52 ± 0.20 C | |
Woody—0.25% STPP | 21.04 ± 0.39 D | 76.66 ± 0.15 C | 2.60 ± 0.27 BC | |
Woody—0.50% STPP | 20.88 ± 0.22 E | 76.87 ± 0.19 B | 2.64 ± 0.14 B | |
Frozen | Normal—0% STPP | 22.37 ± 0.21 B | 76.11 ± 0.26 D | 2.15 ± 0.09 F |
Normal—0.25% STPP | 22.16 ± 0.15C | 75.84 ± 0.11 E | 2.37 ± 0.09 D | |
Normal—0.50% STPP | 22.61 ± 0.38 A | 75.51 ± 0.32 F | 2.26 ± 0.11 E | |
Woody—0% STPP | 20.50 ± 0.10 F | 77.13 ± 0.30 A | 2.53 ± 0.25 C | |
Woody—0.25% STPP | 20.94 ± 0.28 E | 76.65 ± 0.19 C | 2.65 ± 0.22 AB | |
Woody—0.50% STPP | 20.89 ± 0.25 E | 76.69 ± 0.13 C | 2.73 ± 0.15 A | |
Standard Error of Mean | 0.1080 | 0.0963 | 0.0535 |
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Garner, L.J.; Brooks, L.; Spencer, L.F.; Rehm, J.; Kataria, J.; Morey, A. Effect of Pre-Blended Phosphates on the Freezing Quality Characteristics of Ground Woody Breast Meat Compared to Normal Meat. Animals 2020, 10, 1880. https://doi.org/10.3390/ani10101880
Garner LJ, Brooks L, Spencer LF, Rehm J, Kataria J, Morey A. Effect of Pre-Blended Phosphates on the Freezing Quality Characteristics of Ground Woody Breast Meat Compared to Normal Meat. Animals. 2020; 10(10):1880. https://doi.org/10.3390/ani10101880
Chicago/Turabian StyleGarner, Laura J., Lasheda Brooks, Lindsey F. Spencer, John Rehm, Jasmine Kataria, and Amit Morey. 2020. "Effect of Pre-Blended Phosphates on the Freezing Quality Characteristics of Ground Woody Breast Meat Compared to Normal Meat" Animals 10, no. 10: 1880. https://doi.org/10.3390/ani10101880