Tbars and Retail Case Display and Beef and Shelflife
Anim Biosci. 2021 Dec; 34(12): 2012–2022.
A study on shelf life of prepackaged retail-ready Korean native black pork abdomen and shoulder butt slices during refrigerated display
Van-Ba Hoa
1Animate being Products Utilization Division, National Institute of Animal Scientific discipline, RDA, Wanju 55365, Korea
Kuk-Hwan Seol
1Animal Products Utilization Sectionalization, National Institute of Creature Science, RDA, Wanju 55365, Korea
Sun-Moon Kang
1Animal Products Utilization Division, National Found of Animal Science, RDA, Wanju 55365, Korea
Yun-Seok Kim
2R & D Performance Evaluation & Direction Division, RDA, Jeonju 54875, Korea
Soo-Hyun Cho
1Animal Products Utilization Sectionalisation, National Institute of Animal Science, RDA, Wanju 55365, Korea
Received 2021 April 12; Revised 2021 Apr 22; Accepted 2021 May 3.
Abstruse
Objective
In most retail centers, primal pork cuts for sale are usually prepared into retail-ready slices and overwrapped with air-permeable plastic film. As well, meat of Korean native black pig (KNP) is reputed for its superior quality, nevertheless, its shelf life during retail display has non been studied. Thus, the objective of this study was to evaluate shelf life of prepackaged retail-ready KNP belly and shoulder barrel slices during refrigerated brandish.
Methods
Bellies and shoulder butt obtained at 24 h post-mortem from finishing KNP were used. Each belly or shoulder barrel was manually cut into 1.5 cm-thick slices. The slices in each cutting blazon were randomly taken and placed on white foam tray (2 slices/tray) overwrapped with polyvinyl chloride motion picture. The retail-ready packages were then placed in a retail display cabinet at 4°C. Shelf life and sensory quality of the samples were evaluated on day 1, 3, 6, 9, 12, and 15 of brandish.
Results
The shoulder butt reached the upper limit (20 mg/100 g) of volatile bones nitrogen for fresh meat after 9 days while, the belly remained within this limit throughout the display time (xv days). Both the cuts reached a thiobarbituric acid reactive substances level of to a higher place 0.5 mg malondialdehyde/kg after 9 days. The a* (redness) values remained unchanged during first nine days in both cuts (p>0.05). After 9 days, off-flavor was not establish in either cut, but higher off-flavor intensity was establish in shoulder butt afterwards 12 days. The shoulder barrel was unacceptable for overall eating quality later 12 days while, belly nevertheless was adequate afterward 12 days.
Conclusion
The abdomen showed a longer shelf life compared to the shoulder butt, and a shelf life of nine and 12 days is recommended for the prepackaged retail-ready KNP shoulder butt and belly slices, respectively.
Keywords: Acceptability, Color, Off-flavour, Pork Abdomen, Shelf Life
INTRODUCTION
Basically, the main objective of packaging is to protect foodstuffs from contaminations with dirt, toxic substances, and microorganisms (e.g., bacteria and virus) during transport, distribution, and storage processes as well every bit to prevent spoilage and weight losses [1]. In retail meat centers, primal meat cuts (e.k., beef and pork etc.) are ofttimes cut into sparse slices or pieces that afterward are packaged using dissimilar methods such every bit modified atmosphere-, overwrapped- and vacuum-packaging [two,3]. Amongst these, overwrap-packaging, where the meat pieces or slices are placed onto trays and over-wrapped with air-permeable plastic film, is one of the most predominantly used aerobic methods in the retail shops/butcheries [ii–5]. These retail-ready and consumer-sized retail packages (already prepared as the final cut) are displayed in self-service refrigerated cases for sale [6]. Practically, this overwrap-packaging provides customers with ease of use and convenience, reduces time and labor costs (increased labor productivity) [7]. In many developed countries, therefore, the preparation of retail-ready meat packs could be considered equally an economic and convenient solution [2].
It is well known that the anoxic packaging methods (east.g., vacuum-packaging) prolong the shelf life of meat only produces a imperial-cherry color due to deoxymyglobin germination. However, consumers more often than not are less familiar with this non-bonny color in the retail centers [8]. Whereas, the overwrap-packaging allows a quick paint oxygenation process and desirable red-ruddy color development which is more than bonny to consumers [9]. Additionally, this packaging method allows showing the product characteristics (e.one thousand., lean color and amounts of fatty) during daily display, which also facilitates consumers' handling, choice and inspection [10].
Shelf life of meat is defined as a flow of time (between packaging and end use) that the product retains its acceptability from sensory and microbiological perspectives [11]. During refrigerated storage, a series of undesirable changes such equally; lipid oxidation, protein decomposition, discoloration, and growth of spoilage bacteria etc. may occur, that cause rancid- and off-flavors of meat [four]. Therefore, the onset of spoilage of meat can exist divers as when certain bacteria attain maximum acceptable level and the meat develops off-flavor [12]. Early works have indicated that the deterioration of meat during storage is strongly afflicted by many factors such as; endogenous factors, packaging methods and conditions, and duration [2]. Though the overwrap-packaging is the nigh commonly used method in the retail meat centers due to its distinct advantages as above mentioned, it all the same shows some limitations on the shelf life stability of meat due to the Oii atmosphere which promotes the lipid oxidation and discoloration etc. [10]
In Korea, the meat of Korean native blackness pig (KNP) is reputed for its superior quality; indicated by a more than cerise colour, whiter fat, higher marbling degree and amend eating quality than those from commercial hog breeds [xiii,14]. For decades, KNP meat has been considered as a premium and delicious variety regardless of its approximately xxx% to twoscore% more expensive cost compared to the other commercial squealer breeds-derived meats [15]. Until now, at that place are some studies evaluating the shelf life stability of fresh pork tenderloin, leg and loin chops during retail display [sixteen–eighteen]. Every bit is known, pork belly and shoulder butt are the ii the most consumed and preferable cuts in many countries [19], they are commonly sold in the retail stores/butcheries and supermarkets in the form of retail-ready slices displayed on trays overwrapped with plastic motion-picture show. However, no studies accept been conducted to investigate the shelf life stability of commercial pork belly and shoulder butt in general and KNP meat in detail during retail display. Thus, the aim of this written report was to evaluate the shelf life and sensory backdrop of prepackaged retail-ready KNP abdomen and shoulder barrel slices during refrigerated display.
MATERIALS AND METHODS
Animal care
The animal protocols used in the present study were reviewed and approved by the Institutional Animal Care and Apply Committee (IACUC) at National Institute of Animate being Scientific discipline (Approval No. NIAS 20001992).
Meat samples and packaging
Pork bellies (most fifty kg) and shoulder butt (25 kg) obtained at 24 h post-mortem from KNP (n = 6) were used in the present investigation. The pigs (barrow) were raised in a aforementioned pen at the experimental farm (National Institute of Fauna Scientific discipline), and fed advert libitum with a same commercial diet until slaughter (average body weight 112 kg). Subsequently slaughtering and chilling for 24 h, the carcasses were transferred to a cutting room where they were fabricated co-ordinate to the instruction of Korean Pork Cut Specification [20]. The shoulder butt cuts were removed betwixt the first cervical vertebra and 4th rib, and bellies were removed from the shoulder between the 4th thoracic vertebrae with a straight perpendicular cut to the axis of the carcass. After removing skin and ribs, the bellies and shoulder butts (n = 6 each) from left carcass sides were collected and used for investigation of shelf life stability during retail display.
Each belly (just the 5th to last rib position was used) was manually cutting (following the dorsal to ventral management) into 18 slices with a thickness of about ane.5 cm. Similarly, each shoulder butt was cutting into 12 slices with a thickness of most 1.5 cm. The cutting mode was similar to that used in the Korean meat retail centers/butcheries. Thereafter, all slices formed in bellies or shoulder butts were combined together and two slices were randomly taken and placed on white foam trays (27×xviii×2 cm) and overwrapped with 0.15 μm polyvinyl chloride moving-picture show, resulting in 36 and 54 retail-ready trays for the shoulder barrel and belly cut, respectively. Initial weights of slices in each tray were also recorded before overwrapping. The overwrapped meat trays were randomly divided into six equal portions (half dozen and 9 trays per portion for the shoulder butt and belly, respectively) that were allocated into 6 display periods (one, 3, vi, 9, 12, and 15 days). Following the packaging and assigning, the samples were immediately displayed for i, 3, 6, 9, 12, and 15 d at 4°C in a retail display cabinet (Figure 1). After being displayed for the specified periods, the samples were analyzed for shelf life including microbiological load, drip loss, color, pH, lipid oxidation, volatile basic nitrogen (VBN) and sensory backdrop.
Representative images of prepackaged retail-set belly and shoulder butt slices during refrigerated display at iv°C.
Shelf life cess
Instrumental color
At the end of each display catamenia, the color (air-exposed upper surface) of shoulder barrel and belly slices was measured using a using a Minolta Chroma Meter CR-400 with a D65 illuminant*C and two° observer (Minolta Camera, Osaka, Japan). Prior to use, the device was calibrated using standard white tile. Color was measured through the packaging film at five different random locations on each the retail-ready pack of shoulder butt or belly. Care was taken to avoid measuring on the fat expanse. The colour was described as CIE L* (lightness), a* (redness), and b* (yellowness).
Drip loss
The retail-set up meat trays were opened by removing the wrapping-film, and the slices were removed from the trays, slightly mopped with wiping papers to remove fluid and re-weighed. The drip loss was calculated as weight loss and expressed every bit a percent relative to initial weight.
Microbiological analysis
In each of the retail-set up packs, one piece was used for microbiological analysis, pH, lipid oxidation and VBN, and the remaining one was used for sensory evaluation. Particularly, immediately subsequently removing the wrapping-film, microbiological samples were taken on both surfaces (upper and lower sides) of each the slice. The sampling was done by firmly rubbing sterile sponge (pre-moistened with peptone solution) over a 25-cm2 surface surface area (5×v cm) of selected region of each slice. Thus, at each of the display periods, 12 (6 slices×2 sides/slice) and 18 (nine slices×2 sides/slice) microbial samples from a 300 and 450-cmtwo surface area were taken from the shoulder barrel and abdomen samples, respectively. All the sponge samples were then placed into individual 15-mL tubes containing ten mL peptone solution, sealed and used for bacterial analysis. Subsequently vortexing for 1 min, tenfold dilutions were prepared with the same peptone solution for each the sample. Aerobic plate counts (APC) were enumerated by plating 1 mL of diluted sample onto Petrifilm APCs (3M Health Care; St. Paul, MN, USA) that were and so incubated at 37°C for 48 h in an incubator.
pH measurement
The pH modify in samples during display was measured using a pH*Yard 21 (NWK-Technology GmbH, Kaufering, Germany) equipped with a stainless steel and solid-state probe. The pH values ware measured by inserting the probe deeply into the slices (the same slices used for microbiological assay). The pH values of each piece were the average of the three readings.
Thiobarbituric acid reactive substances
The extent of lipid oxidation in the samples during display was adamant by measuring the thiobarbituric acid reactive substances (TBARS) content using the process of Buege and Aust [21]. Briefly, approximately five.0 one thousand of each sample was homogenized with 15 mL distilled h2o, 50 μL saturated butylated hydroxyansole and xv mL of thiobarbituric acid (0.02 M)/trichloroacetic acrid (fifteen% w/v) (TBA/TCA at 1:i ratio) at eleven,000×rpm for 15 s using an Ultra-Turrax T25B. The mixture was adjusted to 50 mL with the TBA/TCA solution and immediately placed on ice. Thereafter, the samples were heated at 90°C in a h2o bath for 15 min. Later cooling on water ice for twenty min, the samples were centrifuged at 3,000×g for 10 min. Most 1.five mL of supernatant was taken and read at 531 nm using an UV–visible spectrophotometer (ProteomeLab Du-800, Beckman Coulter, Inc., Brea, CA, United states of america). TBARS values were calculated from a standard bend of ane,1,3,3 tetraetoxipropane, post-obit the same procedure. The results were expressed every bit mg malondialdehyde/kg (MDA/kg) of meat. Lipid oxidation was measured in duplicate from each of the packages for each the cut blazon.
Volatile basic nitrogen
The VBN content was measured following the Conway method as described past Seong et al [22] with minor modifications. Briefly, after chopping and grinding, each sample (5.0 g) was placed into a test tube which was then homogenized with 45 mL of distilled water, and filtered through Whatman filter paper (No.1). Approximately 1 mL filtrate (from each sample) was taken and placed into the outer space of the Conway tool, and then one mL of 0.01 N H3BO3 and 100 μL of Conway reagent (0.066% methyl red: 0.066% bromocresol green, 1:i) were too added to the inner space. Later on that, i mL of 50% K2CO3 was added to the outer space of the Conway tool and was sealed immediately. The sealed Conway tool was incubated at 37°C for 2 h in an incubator. After incubating, diverse volumes of 0.01 Due north HtwoThen4 solution were added to the inner space until colour changed to violet. The content was calculated and expressed equally mg VBN/100 g meat.
Visual color measurement and sensory quality evaluation
The visual meat colour was evaluated at iii-days interval (1, 3, 6, nine, 12, and fifteen d) of retail display. The surface color of the samples was evaluated using trained panelists (n = 7, who were staff at the establishment) post-obit the meat color guidelines gear up past American Meat Science Association [23]. Immediately after removing from the retail brandish cabinet, the retail-prepare trays were evaluated by the panelists for the color using 7-bespeak scale (seven = extremely like, 6 = similar very much, 5 = like moderately, 4 = slightly like, 3 = dislike moderately, 2 = dislike very much, and 1 = dislike extremely). The mid-point of this calibration (rating iii.5) was considered as the lowest score at which the panelists would buy the product.
During evaluation, vi testing sessions were carried out, each session evaluated 10 samples and each sample was evaluated by 7 panelists. The samples (entire slices) assigned in each session were directly placed on pre-heat open tin-coated grill for approximately four min and turned at the start of browning. The cooking temperature was monitored using an infrared thermometer and was maintained at effectually 160°C to 170°C. Ane gear up of grill was used where one slice was cooked each time. Immediately after cooking, each cooked slice was cut into 7 strips (30×30×15 mm) using a stainless steel food crocodile tong and scissor, the strips were and so placed on individual paper dishes and served to the panelists. The panelists tasted and and then evaluated for the sensory traits using a 7-point scale every bit described by Meilgaard et al [24]. For tenderness (1 = very tough and 7 = very tender), flavor (1 = dislike extremely and 7 = like extremely), juiciness (i = very dry and seven = very juicy), off-flavor (intensity of flavor as unappreciated for and overall acceptability; 1 = very week and seven = very strong) and overall acceptability (i = extremely unacceptable, 3.v = between adequate and unacceptable and 7 = extremely acceptable). The panelists were provided with drinking h2o and unsalted crackers to refresh their palate between samples. All sensory sessions were performed in the sensory panel booth room equipped with white lighting.
Statistical analysis
The Statistical Assay System (SAS) Enterprise seven.1 packet (SAS Institute, Cary, NC, USA, 2018) was applied for analyzing the obtained data. Means and standard errors were calculated for the variables. The data was analyzed by using the Full general Linear Model process considering cutting type and display time as the primary effects. Means were compared using Duncan's Multiple Range Examination. Significance was divers at p<0.05. Correlation coefficients between the variables and display time were determined by using the Pearson'due south linear correlation examination. Principal component analysis (PCA) was too determined to explore relationships between variables and retail brandish fourth dimension for the both shoulder butt and belly using the XLSTAT program 2020.three (Addinsoft Inc., NY, The states).
RESULTS AND Word
The proximate limerick of shoulder barrel and belly samples studied were besides determined and we institute that the crude protein and fatty contents were 16.04% and 27.99%, and 14.24% and 37.39% for the shoulder barrel and belly, respectively.
The changes in drip loss and APC during retail display
Drip loss is considered as an important technological quality trait considering an excessive drip loss from fresh meat indicates not simply fiscal losses simply as well losses in valuable nutrients, which reduce eating quality of meat [25]. In both cut types, the drip loss generally increased with increased display time, with a higher level (2.24%) in the shoulder butt compared to the belly (0.70%) after 15 days (Tabular array 1). Compared to drip loss levels (13%) reported by Callejas-Cárdenas et al [26] for lamb steaks packaged using the same method at 14-mean solar day storage, all the samples in the present study had a lower level. Furthermore, on well-nigh examining days, the shoulder barrel samples presented a significantly higher baste loss compared to those of the abdomen samples (p<0.05). This may exist due to the deviation in chemical composition such as fat content among the meat and cut types since the fat is negatively correlated to the moisture content in meat [27]. The result of Pearson correlation test besides showed a positive correlation between display time and drip loss in the shoulder barrel samples (r = 0.977, p<0.05) every bit shown in Tabular array 2.
Table 1
Drip loss and aerobic plate count of retail-prepare Korean native black pig shoulder butt and belly slices during refrigerated display
| Display fourth dimension (d) | Drip loss (%) | APC (log10 CFU/cmii) | ||
|---|---|---|---|---|
| | | |||
| Shoulder barrel | Abdomen | Abdomen | Shoulder barrel | |
| 1 | 0.72±0.21b A | 0.39±0.12b B | 0.14±0.13f | 0.26±0.15f |
| 3 | 0.98±0.56b | 0.39±0.16b | 0.69±0.13due east | 0.77±0.27eastward |
| vi | 1.35±0.86ab | 0.60±0.25ab | 1.ten±0.23d | one.33±0.16d |
| nine | 1.28±0.54ab A | 0.63±0.elevenab B | ane.49±0.19c | 1.66±0.xivc |
| 12 | ane.56±0.54ab A | 0.70±0.20a B | 1.76±0.22b B | one.95±0.12b A |
| xv | 2.24±1.27a A | 0.70±0.28a B | 2.09±0.12a B | 2.27±0.12a A |
Table 2
Correlation coefficients between variables (quality parameters) and display time for retail-fix pork shoulder butt and belly slices
| Variables | Shoulder barrel | Belly |
|---|---|---|
| APC | 0.909* | 0.964* |
| TBARS | 0.914* | 0.890* |
| pH | 0.903* | 0.857* |
| Drip loss | 0.977* | 0.588 |
| VBN | 0.988* | 0.932* |
| Visual color | −0.894* | −0.944* |
| Juiciness | −0.944* | 0.396 |
| Off-flavor | 0.926* | 0.521 |
| Tenderness | −0.818* | 0.499 |
| Acceptability | −0.892* | −0.756* |
| Flavor | −0.931* | 0.390 |
| L* | −0.115 | −0.797 |
| a* | −0.807* | −0.882* |
| b* | 0.036 | −0.057 |
In general, the APC in all the samples significantly (p<0.05) increased with increased display time. However, the number of aerobic bacteria in all the samples were relatively low on all examining days; after 1 twenty-four hours, the APC were 0.26 and 0.14 log10 CFU/cmii in shoulder butt and belly respectively. At the finish of display (day 15), the APC only reached about 2.27 and 2.09 log10 CFU/cm2 in the shoulder butt and belly, respectively. Compared to our results, those of Custódio et al [16] and Li et al [eighteen] institute much higher bacterial counts; approximately four and eight log10 CFU/g in pork loin and leg overwrapped with the same packaging material after 1 and 9 days of storage, respectively. Though the APC in all the samples increased with increased display time, the increasing rate seemed to be quite slow compared to that reported in these studies. This may be related to i) a low initial surface contamination which might be due to the guaranteed slaughter and fabrication hygiene and ii) a low drip loss (exudative fluid) level, because the exudative fluids contain a huge amount of nutrients that can favor bacterial growth.
The changes in pH, TBARS, and VBN contents during retail display
The pH, TBARS, and VBN contents in the samples during display are presented in Table 3. The pH is considered as a reference indicator for meat freshness [28]. On day one, the pH values were five.78 and 5.71 for the shoulder butt and abdomen, respectively, and these values fell inside the range (below half-dozen.0) for normal post-rigor pork [29]. The display time resulted in an increase in the pH values for both the cutting types; the shoulder barrel and belly remained their pH values of below 6.0 later 6 and nine days of display, respectively. The increment in meat pH during storage has been attributed to the basic chemic compounds (due east.yard., ammonia and amines etc.) that are produced from the degradative processes of peptides and amino acids by endogenous and microbial enzymes [28]. On the other hand, on all the examining days, the shoulder butt samples presented significantly (p<0.05) higher pH values compared to the belly samples. This might be related to the differences in the post-mortem muscle glycogen content and metabolisms between the cut types. Correspondingly, the effect of Pearson correlation test also showed a positive correlation between the brandish time and pH in both the shoulder butt (r = 0.903, p<0.05) and abdomen (r = 0.857, p<0.05) samples (Table 2). This finding agrees with those of Li et al [18] and Custódio et al [sixteen], who also showed a positive link between pH and storage time for overwrap-packaged fresh pork loin shops.
Table 3
pH, VBN, and TBARS contents of retail-set up Korean native blackness grunter shoulder butt and belly slices during refrigerated display
| Brandish time (d) | pH | VBN (mg/100 g) | TBARS (mg MDA/kg) | |||
|---|---|---|---|---|---|---|
| | | | ||||
| Shoulder butt | Belly | Shoulder butt | Belly | Shoulder butt | Belly | |
| 1 | 5.78±0.08d A | 5.71±0.07A b | 4.94±0.92eastward A | iii.37±0.89d B | 0.31±0.01d | 0.32±0.03d |
| three | v.92±0.xcd A | v.fourscore±0.06B dc | 9.55±i.53d A | 5.39±0.90c B | 0.32±0.00d | 0.34±0.03d |
| 6 | 5.97±0.sixteenbc | 5.82±0.28c | 14.49±two.xivc A | half dozen.74±1.29bc B | 0.44±0.xc | 0.40±0.07d |
| ix | 6.02±0.27bc A | 5.ninety±0.xviiib B | 16.74±2.33c A | 9.66±0.92bc B | 0.53±0.11b | 0.56±0.17c |
| 12 | 6.12±0.15b | 6.01±0.15b | 22.69±0.76b A | 10.56±1.12ab B | 0.61±0.13b | 0.69±0.12b |
| 15 | 6.27±0.29a | half dozen.13±0.14a | 30.11±one.28a A | 11.80±0.89a B | 0.73±0.xva B | 1.twenty±0.33a A |
The VBN content is mainly composed of volatile chief, secondary, and tertiary derivatives of ammonia (e.g., amines) that are formed from the degradative processes of proteins and other nitrogen (N)-containing compounds in meat by spoilage mechanisms (east.yard., endogenous and bacterial spoilage) during storage [30]. The VBN content is toxic and the cause of off-season which negatively affects the eating quality and acceptability of meat [28]. Therefore, total VBN content has usually been used and considered as the well-nigh important indicator of freshness of meat [17]. Our results showed that the total VBN content in all the samples significantly increased with increased brandish fourth dimension. On 24-hour interval ane, the VBN content was iv.94 and 3.37 mg/100 m in the shoulder barrel and abdomen samples, respectively. At the end of display (day 15), the VBN content was thirty.eleven and 11.lxxx mg/100 1000 in the shoulder butt and belly samples, respectively. Thus, during the entire brandish time, the VBN content increased past 8.43 and 25.17 mg/100 g in the belly and shoulder barrel samples, respectively. Our results align with those of Custódio et al [xvi] and Fan et al [17], who reported a like tendency for the VBN content in overwrap-packaged pork loin, leg and tenderloin samples during refrigerated storage. Still, compared to our data, these authors reported a college VBN level (over 60 mg/100 one thousand) for the samples after 9 days of storage. These contrasting results could exist attributed to the differences in the cut types (that differ in poly peptide content), and the initial surface contagion of the samples amid the studies. On the other paw, although the VBN content increased with increased display fourth dimension, the increasing charge per unit was considerably faster in the shoulder butt compared to the belly. This is probably related to the college bacterial count (Table 1), protein content (16.04%, data not shown) which is the main source for the production of VBN, and activity of endogenous proteases in the shoulder butt samples. Co-ordinate the guideline for freshness past Korea Nutrient and Drug Administration [31], a VBN level of 20 mg per 100 grand is the upper limit for fresh meat. Thus, based on the obtained VBN results, it may be said that the overwrap-packaged retail-prepare KNP shoulder butt and belly slices could remain fresh up to 9 and xv days of brandish at 4°C, respectively.
Lipid oxidation is known as the major cause of quality loss and information technology results in evolution of off-flavors in meat and meat products [32]. Additionally, the lipid oxidation-derived secondary products tin as well react with proteins, resulting to protein oxidation and discoloration of meat [29]. Results showed that the TBARS values remained unchanged during the kickoff three and 6 days in shoulder butt and abdomen, respectively (p>0.05). Within first 3 days, the TBARS values (0.31 to 0.32 mg MDA/kg) in the shoulder barrel did not increase but it increased from day 6 to 15 (0.73 mg MDA/kg). For the belly, the TBARS values did non increase within commencement half dozen days (0.32, 0.34, and 0.forty mg MDA/kg on day 1, 3, and 6, respectively), just it increased from solar day 9 to 15 (1.20 mg MDA/kg). Significant (p<0.05) difference between the shoulder barrel and belly in TBARS values only was observed on solar day 15 of display. The outcome of Pearson correlation examination also showed a positive correlation betwixt display fourth dimension and TBARS values in the shoulder butt (r = 0.914, p<0.05) and abdomen samples (r = 0.809, p<0.05) (Tabular array ii). In agreement with our results, studies have reported an increase in TBARS values in overwrap-packaged pork and lamb equally increasing storage time [5,17]. Nevertheless, compared to our data, much higher TBARS values were reported for the samples in these studies. It has been plant that the autoxidation, photograph-oxidation and enzymatic hydrolysis are the major three lipid oxidation pathways in meat and meat products [32]. Amongst, enzymatic hydrolysis results from the activeness of enzymes (due east.g., lipases and lipoxygenases) that are released from spoilages bacteria and muscle tissues [28]. In this present study, both the cut types studied were obtained from the same slaughter batch, and were packaged and displayed under identical conditions. Therefore, the higher TBARS level observed in the belly could be partly related to the higher activity of the endogenous enzymes (e.one thousand. lipases and lipoxygenases) in this cut type. On the other mitt, it has been reported that the TBARS level of higher up 0.5 mg MDA/kg in meat products indicates the off-flavors that can be detected by consumers [33]. Thus, both the cutting types studied reached this limit after days nine of brandish.
The changes in visual and instrumental color
Consumers usually use color every bit the most important indicator of freshness and wholesomeness of meat [34]. Therefore, the colour of fresh meat is a primary cistron affecting the pick of meat at the betoken of purchase [29]. The results of visual and instrumental measurements for the retail-ready shoulder butt and belly samples during display at 4°C are presented in Table iv. Regarding the visual measurement, within the beginning 3 days no differences in rating scores occurred for the shoulder butt samples (p>0.05), simply information technology was significantly (p<0.05) decreased from twenty-four hours half dozen to day fifteen. For the abdomen samples, inside the first 9 days no differences in the rating scores were reported (p>0.05), and the lower scores were only observed on the samples displayed for 12 to 15 days. Since the mid-point of this calibration (rating 3.five) is considered as the lowest score at which the panelists would purchase the production, the retail-ready shoulder barrel and belly reached this limit later on 9 and 12 days, respectively. Thus, it may be said that the abdomen samples could remain their bonny color longer compared to the shoulder butt samples.
Table 4
Visual and instrumental colour of retail-ready Korean native black sus scrofa shoulder butt and belly slices during refrigerated display
| Brandish time (d) | Visual color1) | L* (Lightness) | a* (Redness) | b* (Yellowness) | ||||
|---|---|---|---|---|---|---|---|---|
| | | | | |||||
| Shoulder butt | Abdomen | Shoulder butt | Abdomen | Shoulder butt | Abdomen | Shoulder butt | Belly | |
| 1 | 5.00±0.91a | v.10±0.88a | 46.46±4.32b B | 54.00±half-dozen.11b A | 13.48±1.52a | 12.65±1.02a | half dozen.23±0.98d | 6.99±1.50d |
| 3 | 4.83±0.79ab | four.83±0.91a | 51.35±two.fourscorea B | 55.50±iii.77b A | 12.74±1.27a | 12.67±ane.62a | 9.30±1.82b B | 11.05±ane.29a A |
| half-dozen | 4.43±0.94b | four.80±0.76ab | 51.00±one.53a B | 55.29±ii.11b A | 12.90±ane.00a | 12.66±0.90a | ten.42±1.27a B | 11.23±2.00a A |
| 9 | 4.47±0.78b | 4.threescore±0.67ab | 50.78±2.57a B | 57.14±four.97b A | 12.29±one.39a A | 10.21±i.54b B | ten.92±0.92a | 10.22±one.53ab |
| 12 | 3.44±0.82c | iii.64±0.86c | 53.25±iv.76a B | 61.03±5.24a A | 10.11±1.42b A | 7.87±0.33c B | 9.21±1.69b | 9.25±1.87bc |
| 15 | 3.12±1.05c | 3.24±0.83c | 45.92±3.06b B | 61.09±v.57a A | 9.57±1.17b A | 6.96±0.77c B | 8.00±one.03c | 8.38±0.90c |
Regarding the instrumental color measurement, the display fourth dimension had a pregnant effect on all color traits. For the shoulder butt, the L* (lightness) values significantly (p<0.05) increased during the starting time iii days and so remained unchanged until 24-hour interval 12 and decreased thereafter. For the belly samples, the L* values remained unchanged during the first ix days (p>0.05), and and then increased thereafter (p<0.05). For the a* (redness), its irresolute trend during the retail display was reverse to that of the L* values. The a* values remained unchanged during the first vi and ix days for the belly and shoulder barrel samples, respectively (p>0.05). And it significantly decreased from day 9 and 12 in the abdomen and shoulder barrel samples, respectively (p<0.05). Similar to the L*, the b* (yellowness) values significantly (p<0.05) increased during the outset 3 days and then remained unchanged for several days and significantly decreased later on 12 to 15 days in both cut types. The correlation assay also revealed a negative relationship between brandish fourth dimension and visual colour score (r = −0.894 and −0.894, p<0.05 in shoulder butt and belly, respectively) and a* value (r = −0.944 and −0.882, p<0.05) in shoulder butt and belly, respectively) (Table ii). In agreement with our results, studies accept reported a similar changing tendency of the 50*, a*, and b* attributes in dissimilar prepackaged meat types (pork and lamb) in air-permeable packaging film [five,17]. The changes in visual and quantitative color traits observed on the samples during the display may be attributed to the oxidation of lipid and protein, and the lipid-protein oxidation interactions that resulted in the formation of metmyoglobin [28,35]. A negative correlation was besides found between the TBARS and visual color score in the shoulder butt (r = −0.960, p<0.05) and belly samples (r = −0.874, p<0.05) (information not shown).
The changes in sensory properties
The mean scores for the sensory attributes of the meat samples during display are presented in Table 5. For the flavor, no differences in scores were found for the shoulder butt or belly samples during the first vi days (p>0.05). From day ix to fifteen, the flavor scores were decreased in both cut types studied (p<0.05). Within the commencement 9 days, the panelists reported no differences in flavor scores between 2 cutting types (p>0.05), just they gave higher scores for the belly than for shoulder butt after 12 to 15 days (p<0.05). Off-flavor was non constitute in both cutting types within the first 9 days. After 12 days, the off-flavor scores significantly increased in all the samples, with higher intensity in shoulder butt compared to belly samples (p<0.05). Thus, subsequently 12 to 15 days the college flavor scores given for the belly samples may exist related to their lower off-flavour scores (p<0.05). In agreement with our results, several studies have reported that extending storage time leads to increased off-season intensity in prepackaged meat [5]. The brandish time showed a small-scale result on the tenderness; the panelists reported no differences in scores amidst the samples displayed for ane, 3, half dozen, 9, and 12 days (p>0.05). For the juiciness, within the get-go 12 days, the panelists too reported no differences in scores in shoulder barrel samples (p>0.05), and significant (p<0.05) lower scores simply were constitute on the 15-twenty-four hours displayed samples. Similar to the tenderness, higher juiciness scores were given for the abdomen samples on all the examining days (p<0.05). This may exist attributed to the higher fat content in abdomen samples compared to shoulder butt as mentioned above. Regarding the overall acceptability, within the commencement 9 days, no differences in the rating scores were found for the shoulder butt or belly samples (p>0.05). In both shoulder barrel and belly studied, the overall acceptability scores were decreased as extending the display fourth dimension to 12 to fifteen days (p<0.05). Withal, after 12 to 15 days, higher acceptability scores were found in the belly samples than in the shoulder butt (p<0.05). On the 7-point scale, the mid-point of this scale (rating 3.v) is considered equally between the acceptable and unacceptable score, pregnant that a rating score of in a higher place three.5 is the everyman limit of acceptability. Thus, the shoulder barrel samples were unacceptable after 12 days of display. Whereas, at the cease of brandish (solar day 15), the belly samples however showed an acceptability score of three.92. This indicates that the retail-ready belly slices were slightly acceptable from sensory quality afterwards 15 days of brandish. The results of correlation exam also showed a negative relationship between brandish time and flavour (r = −0.913, p<0.05), tenderness (r = −0.818, p<0.05), juiciness (r = −0.944, p<0.05) and acceptability (r = −0.892, p<0.05) in the shoulder barrel samples (Tabular array 2). Consistent with our results, several studies have likewise reported a decrease in sensory attributes score in prepackaged pork and lamb meat every bit increasing storage time [five,18].
Table 5
Hateful scores (7-point scale) of sensory attributes of retail-ready Korean native black shoulder butt and belly slices during refrigerated brandish
| Brandish time (d) | Flavor | Tenderness | Juiciness | Off-flavor | Acceptability | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| | | | | | ||||||
| Shoulder butt | Abdomen | Shoulder butt | Belly | Shoulder butt | Abdomen | Shoulder butt | Belly | Shoulder butt | Abdomen | |
| 1 | four.74±ane.eighteena | five.21±1.26a | 4.83±i.05a B | five.73±1.05a A | five.03±one.13a B | half dozen.03±1.00a A | 1.67±0.71b | 1.50±0.68b | 4.lx±1.xxxa B | 5.37±1.xiiia A |
| 3 | iv.63±1.xviiia | 4.90±0.93ab | four.lxx±1.02ab B | 5.xxx±i.09ab A | iv.97±0.81a B | v.63±1.16ab A | 1.xl±0.62b | 1.40±0.56b | 4.63±ane.03a | 5.13±1.22ab |
| 6 | 4.40±1.27a | four.ninety±0.93ab | 4.53±1.11bc B | v.50±i.07bc A | 4.90±one.06a B | v.73±1.05ab A | one.57±0.68b | 1.xl±0.62b | 4.37±0.89a B | five.20±1.19ab A |
| 9 | 4.xl±0.73b | 4.47±0.81bc | iv.63±0.67bc B | 5.00±0.69bc A | 4.67±0.76a B | 5.23±0.82bc A | one.80±0.34b | 1.80±0.81b | 4.53±0.63a | 4.77±0.82bc |
| 12 | three.48±0.91c B | iv.xx±0.71c A | 4.20±0.65bc B | v.16±0.69bc A | 4.24±0.sixtyab B | 5.28±0.84bc A | three.00±1.29a A | 2.20±0.96a B | iii.46±0.82b B | 4.44±0.96cd A |
| 15 | 2.84±0.79c B | 3.96±0.fourscorec A | 4.12±0.97c B | four.92±0.81c A | three.68±0.95c B | 5.00±1.04c A | 3.28±ane.24a A | 2.56±0.87a B | two.eighty±0.65c B | three.92±0.76d A |
Principal components analysis
To obtain a trend of human relationship between the observations and variables, and between the variables, PCA was carried out, and the results are shown in Effigy 2. The PCA showed that almost 72.34% and 16.30%, and 73.71% and 14.38% of variability were explained by the Principal components (PC)1 and PC2 for belly (Figure 2A) and shoulder butt (Figure 2B), respectively. For the belly, the samples displayed for the first 9 days (1, three, half dozen, and 9 d) were on the negative PC1 axis, therefore, they were related to a*, tenderness, visual colour, juiciness, flavor and acceptability. Whereas, the samples displayed for 12 to 15 days were on the positive PC1 axis, therefore, they were related to APC, TBARS, pH, drip loss, and VBN and off-flavor, L* and b*. Different the belly samples, only the shoulder barrel samples displayed for the first 6 days (1, 3, and half dozen d) were on the positive PC1 axis, therefore, they were related to a*, tenderness, visual colour, juiciness, season and acceptability. Whereas, the shoulder butt samples displayed on day ix, 12, and 15 were on the negative PC1 centrality, therefore, they were related to b*, 50*, APC, TBARS, pH, drip loss, VBN, and off-season. Thus, the result of multivariate analysis by the PCA indicated a departure in shelf life stability between two cut types studied. In full general, these observations were similar to the results presented in Table 1, iii, 4, and five. Also, the trends of relationship were also observed in the Pearson correlation test results (Table 2).
Principal component (PC) analysis for meat quality traits and shelf-life of retail-ready shoulder butt and belly cuts. (A) project of variables and retail brandish fourth dimension (1, 3, six, nine, 12, and 15 d) for belly in plane defined by PC1 and PC2; (B) projection of variables and retail display time (one, 3, six, 9, 12, and 15 d) for shoulder butt in airplane divers by PC1 and PC2.
CONCLUSION
This study for the first time, evaluated the shelf life of prepackaged retail-ready KNP shoulder butt and abdomen slices during refrigerated brandish upwards to 15 days. The shoulder barrel and abdomen samples remained the pH values of below six.0 after half dozen and 9 days, respectively. The shoulder butt reached the upper limit (xx mg VBN/100 m) of VBN for fresh meat after 9 days, while the belly remained within this limit entire the display time. Both the cut types reached a TBARS value of in a higher place 0.5 mg MDA/kg after 9 days of display. A decrease in a* (redness) values was observed in both cutting types later 9 days of brandish. The results of visual colour measurement showed that both shoulder butt and belly were reduced in their rating scores to 3.5 (the lowest limit at which the panelists would purchase the meat product) subsequently nine and 12 days of brandish, respectively. After 9 days of display, the off-flavor was not found in both cut types. From day 12 to the end of display, the off-flavor significantly increased, with college intensity in the shoulder barrel compared to the abdomen samples. The shoulder barrel samples were unacceptable from overall sensory quality after 12 days whereas, the abdomen samples nonetheless were slightly acceptable after 15 days of display. Thus, a shelf life of 9 and 12 days is suggested for the prepackaged retail-set KNP shoulder butt and abdomen slices in air-permeable packaging film, respectively.
ACKNOWLEDGMENTS
This study was supported past 2021-Postdoctoral Fellowship Program of National Institute of Animal Science (Project No. PJ014918), Rural Development Administration, South korea.
Footnotes
Disharmonize OF INTEREST
Nosotros certify that there is no disharmonize of involvement with any financial organization regarding the textile discussed in the manuscript.
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Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8563243/
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