Muscle Food Freshness

3 FOOD FRESHNESS, MOLDS, AND ODOR DETECTION 18.3.1 Muscle Food Freshness 

All foods that contain muscle tissue (meat, poultry, and fish) can form biogenic amines through enzymatic and bacterial action on proteins and amino acids, as described 

Another approach to screening bacteria is based on extracellular enzymes that are secreted by bacteria and found on the outside surface of the cell wall. When these 

IMS Results for TMA and Total Amines and the Microorganism Culture Count for Samples of Ground Chicken When Fresh and after 1, 2, and 4 Days at Room Temperature 

Source From Karpas et al., Determination of volatile biogenic amines in muscle food products by ion mobility spectrometry, Anal. Chim. Acta 2002, 463(2) 155-163. With permission. 

---

Four aspects of research involving the use of SFE for the improvement of quality of muscle food products are briefly discussed. These include supercritical CO2 extraction of lipids fi om fresh ground beef and from dried muscle foods the extraction and separation of lipid and cholesterol from beef tallow supercritical CO2 extraction of flavor volatiles from beef and pork lipids for use as additives in synthetic meat flavors and identification and quantitation of flavor volatiles extracted with SC-CO2. 

Faustman, C. and Cassens, R.G. 1990. The biochemical basis for discoloration in fresh meat A review. J. Muscle Foods 1 217-243. 

Coffin, D. R., Fishman, M. L., Ly, T.V. 1996. Thermomechanical Properties of Blends of Pectin and Poly(vinyl alcohol). Journal of Applied Polymer Science, Vol. 61, 663-670. Cutter, C. N. 2006. Opportunities for Bio-Based Packaging Technologies to Improve the Quality and Safety of Fresh and Further Processed Muscle Foods. Meat Science, Vol. 74, 131-142. 

Zhao Y, Wells JH, McMillin KW, Applications of dynamic modified atmosphere packaging systems for fresh red meats review, Journal of Muscle Foods, 1994, 5, 199-328. 

Solomon, M. B., M. N. Liu, J. Patel, E. Paroczay, J. Eastridge, and S. W. Coleman. 2008. Tenderness improvement in fresh or frozen/thawed beef steaks treated with hydrodynamic pressure processing. Journal of Muscle Foods 19 98-109. 

Cutter, C. N. 2006. Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed muscle foods. Meat Science, 74(1) 131-142. 

Throughout their friendship, Patterson and Settle fought and argued tooth and nail. But after Dorothy Settle spent two years measuring the lead in tuna muscle, Patterson made her the first author of their 1980 report. To determine the lead levels in the purest animal tissue on Earth, Patterson had chosen tuna because it is at the top of the marine food chain, which is far less polluted than the terrestrial food chain. Settle s work showed that a gram of fresh tuna contains only 0.3 nanogram of lead... 

Mortality 100% by day 6. Dying birds showed decreased respiration, squatting, fluffed feathers, and abnormal head posture. Mean residues (mg/kg fresh weight) were 6.0 in bone, 7.3 in brain, 19.9 in kidney, 20.0 in muscle, and 40.2 in liver No deaths, reduced food consumption. All tissue residues <2.0 mg/kg fresh weight (vs. <0.1 in controls)... 

Past chlordane use, coupled with atmospheric transport as the major route of dissemination, produced global contamination of fish and wildlife resources and human populations. The chemical and its metabolites were frequently detected in all species examined, but usually at low concentrations. Residues in fish muscle sometimes exceeded the U.S. Food and Drug Administration action level of 0.3 mg/kg fresh weight recommended for human health protection. In general, chlordane in animals is highest near areas where the chemical has been applied to control termites concentrations are highest in fat and liver, especially in predatory species. 

Caldironi, H.A. and Bazan, N.G. 1982. Effect of antioxidants on malonaldehyde production and fatty acid composition in pieces of bovine muscle and adipose tissue stored fresh and frozen. J. Food Sci. 47 1329-1332, 1337. 

---