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Article

Improving Cull Cow Meat Quality Using Vacuum Impregnation

1
Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, 31125 Chihuahua, Mexico
2
Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, 33820 Chihuahua, Mexico
3
Departamento de Biotecnología e Ingeniería de Alimentos, Instituto Tecnológico y de Estudios Superiores de Monterrey, 64849 Monterrey, Mexico
*
Author to whom correspondence should be addressed.
Foods 2018, 7(5), 74; https://doi.org/10.3390/foods7050074
Received: 26 March 2018 / Revised: 26 April 2018 / Accepted: 30 April 2018 / Published: 7 May 2018
(This article belongs to the Special Issue Quality and Safety of Meat Products)
Boneless strip loins from mature cows (50 to 70 months of age) were vacuum impregnated (VI) with an isotonic solution (IS) of sodium chloride. This study sought to determine the vacuum impregnation and microstructural properties of meat from cull cows. The experiments were conducted by varying the pressure, p 1 (20.3, 71.1 kPa), and time, t 1 (0.5, 2.0, 4.0 h), of impregnation. After the VI step, the meat was kept for a time, t 2 (0.0, 0.5, 2.0, 4.0 h), in the IS under atmospheric pressure. The microstructural changes, impregnation, deformation, and porosity of the meat were measured in all the treatments. Impregnation and deformation levels in terms of volume fractions of the initial sample at the end of the vacuum step and the VI processes were calculated according to the mathematical model for deformation-relaxation and hydrodynamic mechanisms. Scanning electron microscopy (SEM) was used to study the microstructure of the vacuum-impregnated meat samples. Results showed that both the vacuum and atmospheric pressures generated a positive impregnation and deformation. The highest values of impregnation X (10.5%) and deformation γ (9.3%) were obtained at p 1 of 71.1 kPa and t 1 of 4.0 h. The sample effective porosity ( ε e ) exhibited a significant interaction (p < 0.01) between p 1 × t 1 . The highest ε e (14.0%) was achieved at p 1 of 20.3 kPa and t 1 of 4.0 h, whereas the most extended distension of meat fibers (98 μm) was observed at the highest levels of p1, t1, and t2. These results indicate that meat from mature cows can undergo a vacuum-wetting process successfully, with an IS of sodium chloride to improve its quality. View Full-Text
Keywords: vacuum impregnation; sodium chloride brine; cull cows; meat quality; microstructure; moisture-enhanced meat vacuum impregnation; sodium chloride brine; cull cows; meat quality; microstructure; moisture-enhanced meat
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MDPI and ACS Style

Leal-Ramos, M.Y.; Alarcón-Rojo, A.D.; Gutiérrez-Méndez, N.; Mújica-Paz, H.; Rodríguez-Almeida, F.; Quintero-Ramos, A. Improving Cull Cow Meat Quality Using Vacuum Impregnation. Foods 2018, 7, 74. https://doi.org/10.3390/foods7050074

AMA Style

Leal-Ramos MY, Alarcón-Rojo AD, Gutiérrez-Méndez N, Mújica-Paz H, Rodríguez-Almeida F, Quintero-Ramos A. Improving Cull Cow Meat Quality Using Vacuum Impregnation. Foods. 2018; 7(5):74. https://doi.org/10.3390/foods7050074

Chicago/Turabian Style

Leal-Ramos, Martha Y., Alma D. Alarcón-Rojo, Néstor Gutiérrez-Méndez, Hugo Mújica-Paz, Felipe Rodríguez-Almeida, and Armando Quintero-Ramos. 2018. "Improving Cull Cow Meat Quality Using Vacuum Impregnation" Foods 7, no. 5: 74. https://doi.org/10.3390/foods7050074

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