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Effect of Repeated Freeze-Thaw Cycles on Beef Quality and Safety
Mohammad Hafizur Rahman,Mohammad Mujaffar Hossain,Syed Mohammad Ehsanur Rahman,Mohammad Abul Hashem,오덕환 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.4
The objectives of this study were to know the effect of repeated freeze-thaw cycles of beef on the sensory, physicochem-ical quality and microbiological assessment. The effects of three successive freeze-thaw cycles on beef forelimb were inves-tigated comparing with unfrozen fresh beef for 75 d by keeping at -20±1°C. The freeze-thaw cycles were subjected to threethawing methods and carried out to know the best one. As the number of freeze-thaw cycles increased color and odor de-clined significantly before cook within the cycles and tenderness, overall acceptability also declined among the cycles aftercook by thawing methods. The thawing loss increased and dripping loss decreased significantly (p<0.05). Water holdingcapacity (WHC) increased (p<0.05) until two cycles and then decreased. Cooking loss increased in cycle 1 and 3, but dec-reased in cycle 2. pH decreased significantly (p<0.05) among the cycles. Moreover, drip loss, cooking loss and WHC wereaffected (p<0.05) by thawing methods within the cycles. 2-Thiobarbituric acid (TBARS) value increased (p<0.05) graduallywithin the cycles and among the cycles by thawing methods. Total viable bacteria, total coliform and total yeast-mould countdecreased significantly (p<0.05) within and among the cycles in comparison to the initial count in repeated freeze-thawcycles. As a result, repeated freeze-thaw cycles affected the sensory, physicochemical and microbiological qua- lity of beef,causing the deterioration of beef quality, but improved the microbiological quality. Although repeated freeze-thaw cyclesdid not affect much on beef quality and safety but it may be concluded that repeated freeze and thaw should be minimizedin terms of beef color for commercial value and WHC and tenderness/juiciness for eating quality.
Effect of Repeated Freeze-Thaw Cycles on Beef Quality and Safety
Rahman, Mohammad Hafizur,Hossain, Mohammad Mujaffar,Rahman, Syed Mohammad Ehsanur,Hashem, Mohammad Abul,Oh, Deog-Hwan Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.4
The objectives of this study were to know the effect of repeated freeze-thaw cycles of beef on the sensory, physicochemical quality and microbiological assessment. The effects of three successive freeze-thaw cycles on beef forelimb were investigated comparing with unfrozen fresh beef for 75 d by keeping at $-20{\pm}1^{\circ}C$. The freeze-thaw cycles were subjected to three thawing methods and carried out to know the best one. As the number of freeze-thaw cycles increased color and odor declined significantly before cook within the cycles and tenderness, overall acceptability also declined among the cycles after cook by thawing methods. The thawing loss increased and dripping loss decreased significantly (p<0.05). Water holding capacity (WHC) increased (p<0.05) until two cycles and then decreased. Cooking loss increased in cycle 1 and 3, but decreased in cycle 2. pH decreased significantly (p<0.05) among the cycles. Moreover, drip loss, cooking loss and WHC were affected (p<0.05) by thawing methods within the cycles. 2-Thiobarbituric acid (TBARS) value increased (p<0.05) gradually within the cycles and among the cycles by thawing methods. Total viable bacteria, total coliform and total yeast-mould count decreased significantly (p<0.05) within and among the cycles in comparison to the initial count in repeated freeze-thaw cycles. As a result, repeated freeze-thaw cycles affected the sensory, physicochemical and microbiological quality of beef, causing the deterioration of beef quality, but improved the microbiological quality. Although repeated freeze-thaw cycles did not affect much on beef quality and safety but it may be concluded that repeated freeze and thaw should be minimized in terms of beef color for commercial value and WHC and tenderness/juiciness for eating quality.
Hashem, Md. Abul,Bhandari, Dilip P.,Hossein, Mohammad Shamim,Jeong, Yeon Woo,Kim, Sue,Kim, Ji-Hye,Koo, Ok-Jae,Park, Seon Mi,Lee, Eu Gine,Park, Sun Woo,Kang, Sung Keun,Lee, Byeong Chun Asian Australasian Association of Animal Productio 2007 Animal Bioscience Vol.20 No.5
The present study was conducted to examine the effect of different levels of essential and nonessential amino acid in NCSU-23 medium on the in vitro-produced porcine embryo as it develops from the zygote to the blastocyst stage. Four experiments were performed, each with a completely randomized design involving 5 to 8 replications of treatments. In order to know the effect of nonessential amino acids in NCSU-23 medium, 0, 5, 10 and $20{\mu}/ml$ MEM were supplemented there to, (Exp. 1) and the medium was supplemented with same level of essential amino acids (Exp. 2). The combined effect of nonessential (0, 5, 10 and $20{\mu}/ml$ MEM) and essential amino acids (0, 5, 10 and $10{\mu}/ml$ MEM) in NCSU-23 medium (Exp. 3), first 72 h with non-essential amino acids (at 0, 5, 10 and $20{\mu}/ml$ MEM), and last 4 d with essential amino acids with the same level as NEAA (Exp. 4) were examined. The embryo development was monitored and the quality of blastocysts was evaluated by counting the number of total cells and determining the ratio of inner cell mass (ICM) to trophoectoderm (TE) cells. When Eagle's nonessential amino acids (MEM) added to NCSU-23 medium, it significantly increased the likelihood of development to the 2- to 4-cell stage and subsequent blastocyst development. Supplementation of different levels of essential amino acids in the NCSU-23 medium decreased cleavage rate, rate of morula and blastocyst development and the number of ICMs. In the case of the combined effect of essential and nonessential amino acids, better and significant results were found for blastocysts, hatching blastocysts and for ICM numbers which were also dose dependent. With respect to the biphasic effect of nonessential and essential amino acids, nonessential amino acids increased cleavage whereas essential amino acids increased the total cell number. Neither the nonessential nor the essential group of amino acids, on their own, affected blastocyst cell number or the differentiation of cells in the blastocyst. In conclusion, this study determined the role of nonessential and essential amino acids in the culture of the porcine embryo and showed that the embryo requires different levels of amino acids as it develops from the zygote to the blastocyst stage.
Hossein, Mohammad Shamim,Kim, Yeun Wook,Park, Seon Mi,Koo, Ok Jae,Hashem, Md Abul,Bhandari, Dilip P,Jeong, Yeon Woo,Kim, Sue,Kim, Ji Hye,Lee, Eu Gine,Park, Sun Woo,Kang, Sung Keun,Lee, Byeong Chun,Hwa Asian Australasian Association of Animal Productio 2007 Animal Bioscience Vol.20 No.3
Reactive oxygen species (ROS) generate during electrical activation of oocytes which has detrimental effects on embryo survival when overwhelmed. The present study was designed to investigate the ability of L-ascorbic acid, a novel water soluble antioxidant, to reduce the ROS level in developing embryos and their subsequent effects on embryo development in vitro. The compact cumulus oocyte complexes (COCs) were cultured in tissue culture medium (TCM)-199 supplemented with 10 ng/ml epidermal growth factor, 4 IU/ml pregnant mare serum gonadotropin (PMSG), and human chorionic gonadotropin (hCG) and 10% (v/v) porcine follicular fluid (pFF) for 44 h. After maturation culture, the denuded oocytes were activated with a single DC pulse of 2.0 kV/cm in 0.3 M mannitol solution containing 0.5 mM of HEPES, 0.1 mM of $CaCl_2$ and 0.1 mM of $MgCl_2$ for $30{\mu}s$ using a BTX Electro-cell Manipulator. The activated oocytes were cultured in modified North Carolina State University-23 (mNSCU-23) medium for 168 h. The level of $H_2O_2$ in each embryo was measured by the dichlorohydrofluorescein diacetate (DCHFDA) method at 48 h after activation. The blastocyst formation rate was significantly higher when culture medium was supplemented with 50 and $100{\mu}M$ L-ascorbic acid (31.2 and 38.7%, respectively) compared to non-supplemented (16.1%) group. Accordingly, significantly more cells in blastocyst were found for 50 and $100{\mu}M$ L-ascorbic acid (50.0 and 56.4, respectively) compared to 0 and $200{\mu}M$ L-ascorbic acid (36.5 and 39.8, respectively). L-ascorbic acid reduces the $H_2O_2$ level in developing embryos in a dose-dependant manner. The $H_2O_2$ level (pixels/ embryos) was 191.5, 141.0, 124.0 and 163.3 for 0, 50, 100 and $200{\mu}M$ L-ascorbic acid, respectively. So, we recommend to supplement 50 or $100{\mu}M$ L-ascorbic acid in porcine in vitro culture medium.