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Article: Improving marinade absorption and shelf life of vacuum packed marinated pork chops through the application of high pressure processing as a hurdle

O’Neill, Ciara M / Cruz-Romero, Malco C / Duffy, Geraldine / Kerry, Joseph P

Food packaging and shelf life. 2019 Sept., v. 21

2019

Abstract: The objective of this study was to determine the efficacy of HPP to accelerate marinade (piri-piri) absorption in pork chops and to study the effects on the physicochemical, sensory and microbiological characteristics during storage. HPP (300 MPa, 400 ... ...

Abstract	The objective of this study was to determine the efficacy of HPP to accelerate marinade (piri-piri) absorption in pork chops and to study the effects on the physicochemical, sensory and microbiological characteristics during storage. HPP (300 MPa, 400 MPa or 500 MPa) and organic acids InbacTM (0.3%) were used as hurdles to extend the shelf life. The results showed that HPP ≥ 400 MPa increased (P < 0.05) the marinade absorption which enhanced the flavour acceptability of the marinated pork chops. The piri-piri marinade masked the discolouration caused by HPP and increased (P < 0.05) the tenderness of the pork chops over storage. From the microbiological point of view, HPP at 300, 400 or 500 MPa and InbacTM (0.3%) extended (P < 0.05) the shelf life by 16, 22 and 29 days, respectively. The results highlighted the potential of combined effects of HPP and antimicrobial InbacTM to accelerate marinade absorption and extend the shelf life of marinated pork chops.
Keywords	absorption ; chops ; discoloration ; flavor ; food packaging ; high pressure treatment ; marinating ; organic acids and salts ; pork ; shelf life ; vacuum packaging
Language	English
Dates of publication	2019-09
Publishing place	Elsevier Ltd
Document type	Article
ISSN	2214-2894
DOI	10.1016/j.fpsl.2019.100350
Database	NAL-Catalogue (AGRICOLA)

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Article: Comparative effect of different cooking methods on the physicochemical and sensory characteristics of high pressure processed marinated pork chops

O'Neill, Ciara M / Cruz-Romero, Malco C / Duffy, Geraldine / Kerry, Joe P

Innovative food science & emerging technologies. 2019 June, v. 54

2019

Abstract: The objective of this study was to assess the effect of griddle and steam cooking on the physicochemical and sensory characteristics of high pressure processed (HPP) piri-piri marinated pork chops (MPC). Raw MPC that were HPP at 400 MPa had higher (P < 0. ...

Abstract	The objective of this study was to assess the effect of griddle and steam cooking on the physicochemical and sensory characteristics of high pressure processed (HPP) piri-piri marinated pork chops (MPC). Raw MPC that were HPP at 400 MPa had higher (P < 0.05) marinade absorption compared to untreated samples. After cooking, griddled MPC were significantly (P < 0.05) darker, less red, less yellow, tougher and had higher cook loss compared to steam cooked samples. The appearance of the griddled MPC was preferred while the texture, tenderness, juiciness and overall sensory acceptability (OSA) were preferred in steam cooked MPC. The increased marinade absorption in MPC that were HPP modified the fatty acid composition resulting in increased (P < 0.05) levels of oleic acid (C18:1c). Steam cooked MPC had a lower (P < 0.05) n-6: n-3 PUFA ratio and were preferred by the sensory panel compared to griddled MPC. Overall, from the cooking methods assessed steam cooking was the best cooking method for untreated and MPC that were HPP.Processed meat manufacturers are constantly looking for new ways to increase yield, safety and shelf life of meat products. While high pressure processing (HPP) of raw meat has been shown to increase the safety and shelf life of these products; however, negative effects on the physicochemical characteristics of raw meat products have been reported. For example, HPP of raw meat products causes a whitening effect which may negatively affect consumers' acceptance of these products. In this study, we used a novel approach (a combination of HPP, marinade and a mix of organic acids InbacTM) which showed great potential not only for enhancing the yield of marinated pork chops but also enhancement of the sensory properties, safety and shelf life and particularly the piri-piri marinade masked the discoloration of raw pork meat caused by HPP. This study also provides consumers, retailers and caterers with information on how to best prepare HPP meat products and showed that steam cooked HPP marinated pork chops had the best physicochemical and sensory characteristics compared to griddled marinated pork chops.
Keywords	chops ; consumer acceptance ; cooking ; discoloration ; fatty acid composition ; high pressure treatment ; juiciness ; marinating ; oleic acid ; omega-3 fatty acids ; physicochemical properties ; polyunsaturated fatty acids ; pork ; raw meat ; sensory evaluation ; sensory properties ; shelf life ; steam ; texture
Language	English
Dates of publication	2019-06
Size	p. 19-27.
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	2025029-0
ISSN	1466-8564
ISSN	1466-8564
DOI	10.1016/j.ifset.2019.03.005
Database	NAL-Catalogue (AGRICOLA)

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Article: The application of response surface methodology for development of sensory acceptable, low-salt, shelf-stable frankfurters using high-pressure processing and a mix of organic acids

O’Neill, Ciara M / Cruz-Romero, Malco C / Duffy, Geraldine / Kerry, Joe P

European food research & technology. 2019 June, v. 245, no. 6

2019

Abstract: Response surface methodology was used to develop sensory acceptable, low-salt, shelf-stable frankfurters. A Box–Behnken experimental design assessed the effects of three independent factors: salt replacer (ArtisaltTM) (0–100%), high-pressure processing ( ... ...

Abstract	Response surface methodology was used to develop sensory acceptable, low-salt, shelf-stable frankfurters. A Box–Behnken experimental design assessed the effects of three independent factors: salt replacer (ArtisaltTM) (0–100%), high-pressure processing (HPP) (0.1–600 MPa) and a mix of organic acids (InbacTM) (0.2–0.4%). Measured responses included: hardness, flavour, saltiness and overall sensory acceptability (OSA) of the frankfurters. The primary factor affecting (P < 0.05) all the responses was the salt replacer. The optimum parameters to maximise salt reduction and produce frankfurters with OSA similar to commercial-type products were ArtisaltTM (48%), HPP (580 MPa), and InbacTM (0.3%) which contained a total salt content of 1.3%, compared to control samples which contained 2.5% total salt. The hurdles applied (HPP and InbacTM) extended product shelf life by 27 days compared to control samples. The results found in this study indicated that the optimum combination of HPP and a mix of organic acids InbacTM compensated for the significant salt reduction and extended the shelf life of low-salt frankfurters by 51% compared to control samples which contained significantly (P < 0.05) higher salt content and the preservative effects of salt. Overall, these results indicate the potential use of the hurdle approach for improving the shelf life and safety of low-salt processed meat products.
Keywords	experimental design ; hardness ; high pressure treatment ; hot dogs ; organic acids and salts ; processed meat ; response surface methodology ; salt content ; salt substitutes ; saltiness ; shelf life
Language	English
Dates of publication	2019-06
Size	p. 1277-1291.
Publishing place	Springer Berlin Heidelberg
Document type	Article
ZDB-ID	1359456-4
ISSN	1431-4630 ; 1438-2377
ISSN	1431-4630 ; 1438-2377
DOI	10.1007/s00217-019-03243-x
Database	NAL-Catalogue (AGRICOLA)

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Article: Comparative study on the acceptability and consumer appeal of commercial products and research-optimised low-salt frankfurters and cooked ham manufactured using high-pressure processing and organic acids

O’Neill, Ciara M / Cruz-Romero, Malco C / Duffy, Geraldine / Kerry, Joe P

European food research & technology. 2019 Apr., v. 245, no. 4

2019

Abstract: The objective of this study was to assess the acceptability and consumer (n = 100) appeal of research-optimised low-salt (ROLS) frankfurters or cooked ham manufactured using high-pressure processing (HPP) and organic acids as hurdles and compared to ... ...

Abstract	The objective of this study was to assess the acceptability and consumer (n = 100) appeal of research-optimised low-salt (ROLS) frankfurters or cooked ham manufactured using high-pressure processing (HPP) and organic acids as hurdles and compared to research control and gold standard commercially available products. For frankfurters, consumers preferred the firmness and saltiness of the ROLS and research control frankfurters while the flavour and juiciness of commercial frankfurters was preferred. In terms of overall sensory acceptability (OSA), the ROLS frankfurter was liked just as much as the commercial brand frankfurter. For cooked ham, the appearance and firmness of ROLS and research control cooked ham was preferred while the juiciness of the commercial cooked ham was preferred. Consumers did not find significant differences in flavour, saltiness or OSA and the ROLS cooked ham was liked just as much as the commercial brand cooked ham. Overall, these results indicate that the ROLS processed meat products were just as acceptable or better than the gold standard commercially available products confirming the potential of the use of response surface methodology to optimise salt replacer ArtisaltTM, HPP and organic acids to manufacture consumer-accepted low-salt processed meat products with enhanced safety and shelf life.
Keywords	cooked foods ; firmness ; food research ; ham ; high pressure treatment ; hot dogs ; juiciness ; manufacturing ; organic acids and salts ; processed meat ; response surface methodology ; salt substitutes ; saltiness ; shelf life
Language	English
Dates of publication	2019-04
Size	p. 793-804.
Publishing place	Springer Berlin Heidelberg
Document type	Article
ZDB-ID	1359456-4
ISSN	1431-4630 ; 1438-2377
ISSN	1431-4630 ; 1438-2377
DOI	10.1007/s00217-018-3213-2
Database	NAL-Catalogue (AGRICOLA)

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Article: Sensory Consumer and Descriptive Analysis of Steaks from Beef Animals Selected from Tough and Tender Animal Genotypes: Genetic Meat Quality Traits Can Be Detected by Consumers.

O'Sullivan, Maurice G / O'Neill, Ciara M / Conroy, Stephen / Judge, Michelle J / Crofton, Emily C / Berry, Donagh P

Foods (Basel, Switzerland)

2021 Volume 10, Issue 8

Abstract: The objective of the present study was to determine if animals who were genetically divergent in the predicted tenderness of their meat actually produced more tender meat, as well as what the implications were for other organoleptic properties of the ... ...

Abstract	The objective of the present study was to determine if animals who were genetically divergent in the predicted tenderness of their meat actually produced more tender meat, as well as what the implications were for other organoleptic properties of the meat. The parental average genetic merit for meat tenderness was used to locate 20 "Tough genotype" heifers and 17 "Tender genotype" heifers; M. longissimus thoracis steaks from all heifers were subjected to sensory affective analysis (140 consumers) and sensory profiling using two trained sensory panels. All sample steaks were treated identically regarding pre- and post-mortem handling, storage, cooking and presentation (i.e., randomised, blind coded). For the affective consumer study, eight steaks were sectioned from the same location of the striploin muscles from each of the heifers. In total, 108 steaks from the Tender genotype and 118 from the Tough genotype were tested in the consumer study to determine the preference or liking of these steaks for appearance, aroma, flavour, tenderness, juiciness and overall acceptability. The consumer study found that the Tender genotype scored higher (
Language	English
Publishing date	2021-08-17
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods10081911
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Sensory Consumer and Descriptive Analysis of Steaks from Beef Animals Selected from Tough and Tender Animal Genotypes: Genetic Meat Quality Traits Can Be Detected by Consumers

O’Sullivan, Maurice G. / O’Neill, Ciara M. / Conroy, Stephen / Judge, Michelle J. / Crofton, Emily C. / Berry, Donagh P.

Foods. 2021 Aug. 17, v. 10, no. 8

2021

Abstract	The objective of the present study was to determine if animals who were genetically divergent in the predicted tenderness of their meat actually produced more tender meat, as well as what the implications were for other organoleptic properties of the meat. The parental average genetic merit for meat tenderness was used to locate 20 “Tough genotype” heifers and 17 “Tender genotype” heifers; M. longissimus thoracis steaks from all heifers were subjected to sensory affective analysis (140 consumers) and sensory profiling using two trained sensory panels. All sample steaks were treated identically regarding pre- and post-mortem handling, storage, cooking and presentation (i.e., randomised, blind coded). For the affective consumer study, eight steaks were sectioned from the same location of the striploin muscles from each of the heifers. In total, 108 steaks from the Tender genotype and 118 from the Tough genotype were tested in the consumer study to determine the preference or liking of these steaks for appearance, aroma, flavour, tenderness, juiciness and overall acceptability. The consumer study found that the Tender genotype scored higher (p < 0.0001) for liking of tenderness, juiciness, flavour and overall acceptability compared to the Tough genotype. Similar results were generally found for the separate consumer age cohorts (18–64 years) with lower sensory acuity in the 65+ age cohort. For the descriptive analysis, the Tender genotype scored numerically more tender, juicy and flavoursome, although the differences were only significant for one of the panels. The critical outcome from this study is that parental average genetic merit can be used to pre-select groups of animals for tenderness, which, in turn, can be detected by consumers.
Keywords	beef ; flavor ; genetic merit ; genotype ; juiciness ; longissimus muscle ; meat tenderness ; odors
Language	English
Dates of publication	2021-0817
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods10081911
Database	NAL-Catalogue (AGRICOLA)

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Article: The application of response surface methodology for the development of sensory accepted low-salt cooked ham using high pressure processing and a mix of organic acids

O'Neill, Ciara M / Geraldine Duffy / Joseph P. Kerry / Malco C. Cruz-Romero

Innovative food science & emerging technologies. 2018 Feb., v. 45

2018

Abstract: The objective of this study was to develop sensory accepted low-salt cooked ham by the application of response surface methodology (RSM). A Box-Behnken experimental design was used to assess the effects of the independent factors salt replacer (Artisaltâ ...

Abstract	The objective of this study was to develop sensory accepted low-salt cooked ham by the application of response surface methodology (RSM). A Box-Behnken experimental design was used to assess the effects of the independent factors salt replacer (Artisaltâ¢) (0â100%), high pressure treatment (0.1â600MPa) and a mix of organic acids (Inbacâ¢) (0.2â0.4%) on hardness, flavour, saltiness and overall sensory acceptability (OSA) of the cooked ham. The main factor that affected all response variables was salt replacement. The optimum parameters to maximise salt reduction and produce hams with similar OSA associated with this type of products were Artisaltâ¢ (53%), HPP (535MPa) and Inbacâ¢ (0.3%) and the cooked ham manufactured using the optimum parameters contained 1.4% total salt which is a 46% reduction compared to control samples which contained 2.6% total salt. Overall, a combination of salt replacer, HPP and organic acids showed great potential for the development of cooked ham with significantly reduced salt content.Consumer studies have shown that meat consumption is being more and more influenced by health, nutritional and environmental considerations; therefore, companies are constantly searching for new and emerging technologies to reduce salt in meat products and enhance shelf life to reduce food waste. In this study we used a novel approach which showed great potential in salt reduction of ham as the quality and sensory acceptability of the ham were similar and/or better after salt was replaced by 53%. The hurdle approach used in this study is expected to improve the safety and shelf life of the low-salt optimised ham and this confirmatory study is underway.
Keywords	cooked foods ; experimental design ; food waste ; ham ; hardness ; high pressure treatment ; meat consumption ; organic acids and salts ; response surface methodology ; salt substitutes ; saltiness ; shelf life
Language	English
Dates of publication	2018-02
Size	p. 401-411.
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	2025029-0
ISSN	1466-8564
ISSN	1466-8564
DOI	10.1016/j.ifset.2017.12.009
Database	NAL-Catalogue (AGRICOLA)

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Z 7327: Show issues

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Article: Shelf life extension of vacuum-packed salt reduced frankfurters and cooked ham through the combined application of high pressure processing and organic acids

O’ Neill, Ciara M / Cruz-Romero, Malco C / Duffy, Geraldine / Kerry, Joseph P

Food packaging and shelf life. 2018 Sept., v. 17

2018

Abstract: The objective of this study was to assess the efficacy of a combination of high pressure processing (HPP) and a mix of organic acids InbacTM as hurdles to extend the shelf life of previously optimised sensory accepted frankfurters and cooked ham with ... ...

Abstract	The objective of this study was to assess the efficacy of a combination of high pressure processing (HPP) and a mix of organic acids InbacTM as hurdles to extend the shelf life of previously optimised sensory accepted frankfurters and cooked ham with significantly (P < 0.05) lower salt content. The optimum parameters for the manufacture of low-salt frankfurters were; Salt replacer ArtisaltTM (48%), HPP (580 MPa) and InbacTM (0.3%) and for manufacture of low-salt cooked ham the optimum parameters were; Salt replacer ArtisaltTM, HPP (535 MPa) and InbacTM (0.3%). Physicochemical changes (P < 0.05) occurred over storage time; however, the sensory acceptability did not change significantly. From the microbiological point of view, the results indicated that the hurdles (HPP and InbacTM) applied in the manufacture of low-salt processed meat products extended (P < 0.05) the shelf-life of low-salt frankfurters by 51% and low-salt cooked ham by 97%, compared to control samples which contained full salt content. These results highlight the potential use of the hurdle strategy for extending the shelf-life and safety of low-salt processed meat products.
Keywords	cooked foods ; food packaging ; high pressure treatment ; hot dogs ; manufacturing ; organic acids and salts ; physicochemical properties ; processed meat ; salt content ; salt substitutes ; shelf life ; storage time ; vacuum packaging
Language	English
Dates of publication	2018-09
Size	p. 120-128.
Publishing place	Elsevier Ltd
Document type	Article
ISSN	2214-2894
DOI	10.1016/j.fpsl.2018.06.008
Database	NAL-Catalogue (AGRICOLA)

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