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1
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
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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.
2
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
- 원문보기
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.
3
Effect of supplementary feeding on the production traits, carcass and meat quality of Jamuna basin lambs

Md. Anwar Hossain,Md. Mukhlesur Rahman,Md. Wakilur Rahman,Md. Mujaffar Hossain,Md. Abul Hashem 한국축산학회 2023 한국축산학회지 Vol.65 No.1
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  ScienceON
  
  KCI
  
  KISS
This study aimed to identify the optimum level of supplementary feeds on the carcass traits and meat quality of Jamuna basin lambs. Forty selected lambs were divided into four treatments such as T0 (no concentrate supplementation), T1 (1% concentrate feed), T2 (1.5% concentrate feed) and T3 (2% concentrate feed) having ten lambs per treatment. The data were analyzed through Completely Randomized Design (CRD) with SAS software. Hot carcass, dressing percentage, head, leg, neck, loin, heart, and spleen weight were showed significantly (p < 0.05) higher values with increasing concentrate feed. The crude protein (CP), ether extract (EE) and ash values were significantly increased (p < 0.001) except T2 treatment. The ultimate pH was significantly increased except T2 and cooked pH was significantly decreased (p < 0.001) except T3 treatment. Drip loss and cooking loss (CL) % had significantly reduced (p < 0.001) except T3 treatment. The water holding capacity (WHC) % was significantly increased (p < 0.001) except T3 treatment. The score of color, juiciness and tenderness were significantly different (p < 0.001). Flavor and overall acceptability score were significantly increased (p < 0.05) in different treatments. The color values L* and b* had significantly changed (p < 0.001) and a* value was found significantly higher (p < 0.05) in all treatments. Hence, 12 months of aged lambs with 1.5% concentrate feed showed better performances on carcass, nutritional, physicochemical, sensory and instrumental color values to increase the carcass and the meat quality of lambs.