Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat.

Lipid oxidation is known to occur rather rapidly in cooked chicken meat containing relatively high amounts of polyunsaturated fatty acids. To assess the lipid oxidation stability of sous vide chicken meat enriched with n-3 and conjugated linoleic acid (CLA) fatty acids, 624 Cobb × Ross broilers were raised during a 6-wk feeding period. The birds were fed diets containing CLA (50% cis-9, trans-11 and 50% trans-10, cis-12 isomers), flaxseed oil (FSO), or menhaden fish oil (MFO), each supplemented with 42 or 200 mg/kg of vitamin E (dl-α-tocopheryl acetate). Breast or thigh meat was vacuum-packed, cooked (74°C), cooled in ice water, and stored at 4.4°C for 0, 5, 10, 15, and 30 d. The lipid oxidation development of the meat was estimated by quantification of malonaldehyde (MDA) values, using the 2-thiobarbituric acid reactive substances analysis. Fatty acid, nonheme iron, moisture, and fat analyses were performed as well. Results showed that dietary CLA induced deposition of cis-9, trans-11 and trans-10, cis-12 CLA isomers, increased the proportion of saturated fatty acids, and decreased the proportions of monounsaturated and polyunsaturated fatty acids. Flaxseed oil induced higher deposition of C18:1, C18:2, C18:3, and C20:4 fatty acids, whereas MFO induced higher deposition of n-3 fatty acids, eicosapentaenoic acid (C20:5), and docosahexaenoic acid (C22:6; P < 0.05). Meat lipid oxidation stability was affected by the interaction of either dietary oil or vitamin E with storage day. Lower (P < 0.05) MDA values were found in the CLA treatment than in the MFO and FSO treatments. Lower (P < 0.05) MDA values were detected in meat samples from the 200 mg/kg of vitamin E than in meat samples from the 42 mg/kg of vitamin E. Nonheme iron values did not affect (P > 0.05) lipid oxidation development. In conclusion, dietary CLA, FSO, and MFO influenced the fatty acid composition of chicken muscle and the lipid oxidation stability of meat over the storage time. Supranutritional supplementation of vitamin E enhanced the lipid oxidation stability of sous vide chicken meat.

Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat.

The fatty acid composition of chicken muscle may affect the lipid oxidation stability of the meat, particularly when subjecting the meat to thermal processing and storage. The objective of this study was to evaluate the diet effect on lipid oxidation stability of fresh and cooked chicken meat. Six hundred broilers were raised for a 6-wk feeding period and were assigned to 8 treatments with 3 repetitions. Broilers were fed a basal corn-soybean meal diet, including 5% of either animal-vegetable, lard, palm kernel, or soybean (SB) oil, each supplemented with a low (33 mg/kg) or high (200 to 400 mg/kg) level of vitamin E. Fresh breast and thigh meat and skin were packaged and refrigerated (4°C) for 15 d. Breast and thigh meat were frozen (-20°C) and stored for ~6 mo and then thawed, deboned, ground, and formed into patties of 150 g each. Patties were cooked (74°C), cooled, packaged, and stored in refrigeration for 6 d. The lipid oxidation development of the products was determined using the TBA reactive substances analysis. The results showed that the lipid oxidation development, in both fresh chicken parts and cooked meat patties, was influenced by the interaction of either dietary lipid source or vitamin E level with storage time. Fresh breast meat showed no susceptibility to lipid oxidation, but thigh meat and skin presented higher (P < 0.05) malonaldehyde values in the SB oil treatment, starting at d 10 of storage. In cooked patties, during the entire storage time, the SB oil showed the highest (P < 0.05) lipid oxidation development compared with the other treatments. Regarding vitamin E, in both fresh parts and cooked meat patties, in most sampling days the high supplemented level showed lower (P < 0.05) malonaldehyde values than the control treatment. In conclusion, the lipid oxidation stability of chicken meat is influenced by the lipid source and vitamin E level included in the diet upon storage time and processing of the meat.

The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties.

It is proposed that conjugated linoleic acid (CLA) would depress the lipid oxidation caused by irradiation of cooked, aerobically stored ground beef patties. The free fatty acid (FFA-CLA) and triacylglycerol (TAG-CLA) preparations of CLA were added at 0%, 1%, 2%, or 4% during the grinding process. Patties were irradiated at 1.5-2.0kGy and frozen at -20°C. Subsequently, the patties were tempered to 4°C, cooked to 70°C and held at 4°C for 7d. Enrichment of ground beef with CLA increased the cis-9,trans-11 and CLA trans-10,cis-12 CLA isomers in ground beef patties, even after cooking. Weight loss (P=0.03) and percentage fat (P=0.05) were higher in irradiated beef patties than in control patties. Irradiation decreased the concentration of α-linolenic acid (18:3n-3) in the ground beef by over 60% (P=0.07), whereas thiobarbituric acid reactive substances (TBARS) values were higher (P=0.004) in irradiated beef patties than in control patties. The 1% concentration of added TAG-CLA reduced TBARS in irradiated ground beef patties, whereas 2% and 4% FFA-CLA depressed TBARS (CLA type×percentage interaction P=0.04). Irradiation increased the cardboard and painty aromatic attributes (P⩽0.05), and FFA-CLA preparation increased the painty aromatic attribute and afterburn aftertaste, but these effects were not observed with the TAG-CLA preparation (CLA type×treatment interaction P<0.04). Adding 1% TAG-CLA to ground beef during grinding can reduce lipid oxidation in irradiated, cooked ground beef patties without the negative aftertastes associated with the FFA-CLA preparation.

Qualitative effects of fresh and dried plum ingredients on vacuum-packaged, sliced hams.

Boneless ham muscles (Semimembranosus+Adductor) were injected (20% w/w) with a curing brine containing no plum ingredient (control), fresh plum juice concentrate (FP), dried plum juice concentrate (DP), or spray dried plum powder (PP) at 2.5% or 5%. Hams were cooked, vacuum-packaged, stored at<4°C and evaluated at 2-week intervals over 10 week. Evaluations were performed on sliced product to determine cook loss, vacuum-package purge, Allo-Kramer shear force, 2-thiobarbituric acid-reactive substances (TBARS), proximate analysis, objective color, sensory panel color and sensory attributes. FP, DP and 2.5% PP increased (P<0.05) cook loss by 2% to 7% depending on treatment and level, but the highest cook loss (17.7%) was observed in hams with 5% PP. Shear force values increased as the level of plum ingredient increased (P<0.05) from 2.5% to 5%, and the highest shear values were observed in hams containing 5% FP. There were no differences (P>0.05) in lipid oxidation among treatments as determined by TBARS and sensory evaluation. FP and PP ham color was similar to the control, but DP had a more intense atypical color of cured ham. Minimal changes in physical, chemical and sensory properties were observed during storage of all treatments.

Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles.

The role of lactate dehydrogenase (LDH) in metmyoglobin reducing activity (MRA) and color stability of different bovine muscles was studied in two consecutive experiments. In experiment 1, three different bovine muscles -M. longissimus lumborum (LL), M. semimembranosus (SM), and M. psoas major (PM) - were obtained (n=7, respectively), cut into steaks, PVC packaged, and then displayed for 7days at 1°C. The LL was the most red over display time and had more (P<0.05) LDH-B activity (catalyzing toward NADH generation), LDH1 isoform expression, NADH, and higher (P<0.05) MRA than the other two muscles studied. The PM had the least color stability and lowest MRA. In experiment 2, LL steaks (n=8) were cut in half, one side syringe-injected with oxamate, and the other injected with distilled water. Inclusion of oxamate decreased (P<0.05) LDH-B activity, NADH, and a* values after 10days display at 1°C. These results suggest that variation in color stability of physiologically different muscles is regulated by different replenishment rates of NADH via different LDH isozymes.

Color stability and biochemical characteristics of bovine muscles when enhanced with L- or D-potassium lactate in high-oxygen modified atmospheres.

Two different bovine muscles -M.longissimus lumborum (LD) and M. psoas major (PM) - were injection-enhanced (n=10, respectively) with solutions containing phosphate and potassium L- or D-lactate, cut into steaks, packaged with a high-oxygen (80% O(2)) modified atmosphere packaging, stored 9d at 2°C and then displayed for 5d at 1°C. Instrumental color, total reducing activity (TRA), lactate dehydrogenase (LDH) activity, and NADH were measured. Enhancement with L-lactate resulted in less color deterioration, and higher a(∗) and chroma values (P<0.05) than non-enhanced control of the bovine muscles. L-lactate enhancement significantly increased NADH concentration and TRA of LD and PM than the non-enhanced control through increased LDH-B flux at 14d. This study presents supportive evidence that the lactate-LDH system remains active for muscles with different metabolic activities and may be a possible mechanism of the lactate-color stabilization effect. Further, L-lactate enhancement can be utilized for improving muscles with lower color stability in high-oxygen modified atmosphere.

Antioxidant properties of dried plum ingredients in raw and precooked pork sausage.

Raw pork sausages with no antioxidant (control), 3% or 6% dried plum puree (DP), 3% or 6% dried plum and apple puree (DPA), or 0.02% butylated hydroxytoluene and butylated hydroxyanisole (BHA/BHT) were (1) stored raw in chubs at 4 degrees C (RR) and evaluated weekly over 28 d, (2) cooked as patties, vacuum packaged, and stored at 4 degrees C (PR) for weekly evaluation over 28 d, or (3) cooked, vacuum packaged, and stored at -20 degrees C (PF) and evaluated monthly over 90 d. DP at 3% or 6% levels was as effective as BHA/BHT for retarding lipid oxidation in PR sausage patties. Likewise, DP at 3% was equally as effective in PF patties, but DP at 6% was even more effective (lower TBARS values) than BHA/BHT for retarding oxidative rancidity. All treatments decreased the fat and increased moisture content of raw sausages but only 6% DP reduced cooking yields. Inclusion of 6% DP decreased internal redness while both 6% DP and DPA increased yellowness of raw sausage. Trained panel sensory evaluations indicated that DP enhanced sweet taste, decreased salt and bitter tastes, and masked cooked pork/brothy, cooked pork fat, spicy/peppery, and sage flavors. In general, warmed-over flavor notes were not affected by storage treatments. Overall, pork sausage with 3% DP or DPA was as acceptable to consumers as the control or those patties with BHA/BHT, but patties with 6% of either plum product were less desirable. Inclusion of 3% DP was effective as a natural antioxidant for suppressing lipid oxidation in precooked pork sausage patties.

Biomechanical and microbiological changes in natural hog casings treated with ozone.

The objective of this study was to determine the biomechanical and microbiological effects of exposing natural hog casings to ozonated water ≈7mg/l for 0, 2 or 4h at 16°C. A total of 450 casing segments representing 10 hanks were used over five testing days and arranged in a randomized block split-plot design. For each treatment, pH, temperature, actual ozone concentration, bursting strength, maximum rupture force, and L(∗), a(∗) and b(∗) color space values were determined. The bursting strength and the maximum rupture force values suggested that casings can be treated by ozone up to 2h without deterioration. After ozone treatments, changes in L(∗), a(∗) and b(∗) color space values made the casings appear lighter than the control samples. Microbiological studies showed that 1 and 2h ozonation reduced counts of Escherichia coli biotype I, which expressed green fluorescent protein, by 0.4 and 0.6log(10)CFU/25.4cm casing, respectively.

Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation.

Boneless beef roasts (Semimembranosus+Adductor) were injected (20%) with a brine containing (1) no plum ingredient (control), (2) 2.5 or 5% fresh plum juice concentrate (FP), (3) 2.5 or 5% dried plum juice concentrate (DP), or (4) 2.5 or 5% spray dried plum powder (PP). Whole roasts were cooked, vacuum-packaged and stored at <4.0°C for 10wk. At 2wk intervals, evaluations were performed on sliced product to determine vacuum-packaged purge, Allo-Kramer shear force, lipid oxidation (TBARS), color space values, and sensory attributes. All plum ingredients reduced TBARS values and had minimal effects on tenderness, sensory characteristics, color and appearance. Small changes in purge, color values, TBARS and some sensory properties were found during storage. These results indicate that 2.5% FP or DP could be incorporated into precooked beef roasts to reduce lipid oxidation and potentially, warmed-over flavor (WOF).

Sensory and physiochemical characteristics of frankfurters formulated with potassium lactate and sodium diacetate before and after irradiation.

Quality attributes were evaluated for irradiated (0, 1.8, or 2.6 kGy) frankfurters formulated with 0% or 3% potassium lactate/sodium diacetate solution and stored aerobically or vacuum packaged at 4 degrees C for 4 or 8 wk, respectively. Quality analyses included descriptive sensory panel, pH, L*a*b* color values, and TBARS determination. Aroma and flavor quality were retained for aerobically stored frankfurters with lactate/diacetate throughout shelf-life. Meaty/brothy complex aroma and flavor, smoke aroma and aftertaste, spice aroma and flavor, astringency, sourness, bitterness, springiness, cohesiveness, and juiciness attributes were lower for aerobically stored frankfurters formulated without lactate/diacetate compared to those with lactate/diacetate toward the end of storage. Sensory color and other quality attributes were minimally influenced by either treatment. Addition of lactate/diacetate and irradiation were also effective shelf-life extenders for vacuum-packaged frankfurters. There were fewer influences on sensory characteristics for vacuum-packaged frankfurters compared to those that were aerobically packaged. However, small yet significant differences were detected by sensory panelists for some aroma and flavor attributes, which remained consistent between treatments throughout storage. Sensory and instrumental color scores varied slightly, but were fairly consistent throughout vacuum-packaged storage. Overall, lactate/diacetate retarded deterioration of frankfurters throughout aerobic storage and helped maintain quality with or without irradiation for vacuum-packaged frankfurters.

Effectiveness of potassium lactate and sodium diacetate in combination with irradiation to control Listeria monocytogenes on frankfurters.

The use of antimicrobial ingredients in combination with irradiation is an effective antilisterial intervention strategy for ready-to-eat meat products. Microbial safety was evaluated for frankfurters formulated with 0% or 3% added potassium lactate/sodium diacetate solution and inoculated with Listeria monocytogenes before or after treatment with irradiation (0, 1.8, or 2.6 kGy). Frankfurters were stored aerobically or vacuum packaged and L. monocytogenes counts and APCs were determined while refrigerated. The incorporation of lactate/diacetate with or without irradiation had a strong listeriostatic effect for aerobically stored frankfurters. Outgrowth was suppressed and counts were not different from initial counts (5.2 log CFU/frank compared with 5.0 log CFU/frank); however, those without the additive increased steadily (5.4 to 9.3 log CFU/frank). Irradiation treatments alone had higher L. monocytogenes counts after 3 wk. For vacuum-packaged frankfurters, both the addition of lactate/diacetate and irradiation were effective at controlling growth after 8 wk. Large and incremental reductions in total counts were seen for irradiation treatments. Initial counts were reduced by 3 log CFU with the application of 1.8 kGy while 2.6 kGy decreased counts over 5 log CFU. These reductions were maintained throughout storage for lactate/diacetate-treated frankfurters. By 8 wk, L. monocytogenes counts on 1.8 and 2.6 kGy irradiated frankfurters without lactate/diacetate increased to 7.43 and 6.13 log CFU, respectively. Overall, lactate/diacetate retarded the outgrowth of L. monocytogenes on frankfurters throughout aerobic storage and the combination of irradiation and 3% lactate/diacetate reduced and retarded growth of L. monocytogenes, especially during the last 2 wk of vacuum-packaged storage.

Alternatives to antibiotics: chemical and physical antimicrobial interventions and foodborne pathogen response.

Successful control of foodborne pathogens requires placement of chemical and physical hurdles in the preharvest and postharvest food production sectors. Pathogens may also encounter indigenous antimicrobials in foods including certain botanical compounds that have historically been used for flavor enhancement as well as preservation. Chemical additives have traditionally included organic acids to control microbial contamination in foods and feeds. However, there is some concern that continuous application of certain chemical antimicrobials can lead to a buildup of microbial resistance. This creates problems if foodborne pathogens survive and develop resistance to a variety of environmental stressors encountered in pre- and postharvest animal production. To expand the diversity of potential antimicrobials that have practical application to food animal production requires exploring the interaction between the food matrix and foodborne pathogens. There is potential for isolating antimicrobial compounds that exhibit mechanisms unrelated to conventional antimicrobial compounds. However, understanding the potential for novel antimicrobial compounds in foods and feeds will require the physiological examination of foodborne pathogen response under experimental conditions comparable to the environment where the pathogen is most likely to occur. Research on foodborne Salmonella pathogenesis is extensive and should provide a model for detailed examination of the factors that influence antimicrobial effectiveness. Analysis of pathogen response to antimicrobials could yield clues for optimizing hurdle technologies to more effectively exploit vulnerabilities of Salmonella and other foodborne pathogens when administering antimicrobials during food and feed production.

Evaluation of low-fat sausage containing desinewed lamb and konjac gel.

Ground (GR) or desinewed (DS) lamb trimmings were combined with a konjac flour (KF) gel (0%, 10% or 20%) to produce a low-fat (8%) cured sausage. Physiochemical, sensory and shelf-life analyses were performed to determine the efficacy of the fat mimetic. Desinewing reduced collagen content (2.3 mg/g tissue) and cook yield (0.6%) when compared to GR trimmings. Grinding increased aerobic plate counts (APCs) ∼0.4log(10)/cm(2) more than DS, but APCs were not affected by inclusion of KF. Sausages with 20% KF lowered cook yield ∼1% and slightly reduced sensory panel and texture profile analysis texture values. KF gel incorporated at 10% had similar properties to a control low-fat desinewed lamb sausage, while KF at 20% could reduce "toughening" in low-fat sausage products. Use of konjac gel as a fat mimetic could reduce total caloric energy by replacing a portion of the meat in a sausage formulation.

Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system).

Low-fat bologna formulations (LFBMS, <2.0% fat) were manufactured in a model system with two levels (0.5 or 1%) of two konjac blends (KB; KSS=konjac flour/starch and KNC=konjac flour/carrageenan/starch), and three levels (0, 2.2, 4.4%, DWB) of prehydrated soy protein isolate (SPI) to replace 0, 2 and 4% of the meat protein, respectively. Compared to 0.5% KB, the 1% level reduced (p<0.05) protein solubility (PS), vacuum purge (VP, %) and texture profile analysis (TPA) hardness. LFBMS containing KNC had higher (p<0.05) cooking yields, TPA fracturability and shear stress, but lower (p<0.05) expressible moisture (EM), VP values and TPA cohesiveness than KSS. Replacement of 4% meat protein with SPI increased (p<0.05) pH and yellowness (b*), but decreased (p<0.05) redness (a*), PS, EM and most textural characteristics, whereas no differences (p>0.05) were observed between 0 and 2% of meat protein replacements with SPI for most characteristics.

Ostrich slaughter and fabrication: 1. Slaughter yields of carcasses and effects of electrical stimulation on post-mortem pH.

A commercial ostrich slaughter protocol was developed. Ostriches (n = 7 males and n = 7 females) averaged 95.54 kg live weight and yielded 55.91-kg carcasses. By-product yields were measured. The most significant by-products by weight were full viscera (8.29 kg), hide (6.71 kg), full gizzard and crop (5.80 kg), and abdominal fat (4.11 kg). Sex had no effect on slaughter yields. Post-mortem temperature declines were measured on five separate muscles and showed that chilling for 24 h was sufficient to adequately chill the deep muscle temperature to under 4 C. The effect of electrical stimulation on post-mortem pH decline also was investigated and had no effect.

Low-fat meat products-technological problems with processing.

Diet and health advice serve as a driving force to redirect the types of foods considered to be most beneficial in terms of improved health and quality of life for Americans. Although meat cuts have become leaner, products such as ground beef, fresh pork sausage, coarse ground sausages and emulsified sausages traditionally have higher levels of fat. However, these products offer the greatest opportunity for fat reduction by reformulation with fat substitutes. Fat replacements should contribute a minimum of calories to a product and should not be detrimental to organoleptic qualities. Most substitutes can be categorized as: leaner meats, added water, protein-based substitutes, carbohydrate-based substitutes and synthetic compounds, Reducing the fat content to ∼10% often results in cooked ground beef that is bland and dry with a hard, rubbery or mealy texture. Reformulation with fat substitutes can cause a reduction in particle binding, darker product color, lack of beef flavor, reduced browning reactions and shorter microbiological shelf-life. Other problems that occur with low-fat (5-10%) fresh or cooked/smoked sausages are reduced cook yields, soft mushy interiors, rubbery skin formation, excessive purge in vacuum packages, shorter shelf-life and changes in sensory qualities after cooking or reheating. However, some combinations of fat replacements that mimic the mouthfeel and textural characteristics of fat offer potential for development of low-fat meat products.

Pathogen Survival in Precooked Beef Products and Determination of Critical Control Points in Processing.

Surfaces of precooked, roast beef slices were inoculated with Clostridium perfringens , Staphylococcus aureus , Escherichia coli , Salmonella typhimurium , or Listeria monocytogenes , vacuum packaged and then stored at 3°C for 70 d to determine survival of pathogens under extended refrigerated storage in the presence of a natural competing microflora. S. typhimurium and L. monocytogenes remained present on the slices for the duration of the experiment. Numbers of S. aureus did not decrease significantly (P>0.05), and counts of C. perfringens decreased steadily over the 70-d storage period. Numbers of E. coli also declined, but more rapidly than the other pathogens during initial storage of the product. Total bacterial numbers for both uninoculated (control) and inoculated slices were similar. Samples obtained at selected locations in the processing sequence of a commercial restructured beef product contained L. monocytogenes at most sampling locations prior to heat processing, but not after heating. Salmonella was occasionally isolated from the product prior to heating. Total bacterial numbers decreased as processing day progressed, as did counts for S. aureus , E. coli , and coliforms. Counts of S. aureus and total bacterial numbers increased after the cooked product was removed from the package and coated with a seasoning mix. Data collected in this study support the designation of the following locations as critical control points: initial bacterial levels on raw products, cooking temperature and time, proper cooling after cooking, sanitation after opening the package (rubbing with seasonings and rebagging), and temperature control of the final product.

Microbiological characteristics of precooked, vacuum-packaged uncured beef and pork.

Microbiological examination of 29 packages of precooked, vacuum-packaged beef and pork products purchased at local and regional supermarkets along with 110 packages of precooked, vacuum-packaged, sliced roast beef obtained from a major meat processor did not disclose the presence of Escherichia coli, coagulase-positive Staphylococcus aureus, Clostridium perfringens or Salmonella. The effects of storage temperature and length of storage on the microflora of 110 packages of sliced roast beef were determined at specific intervals of storage up to 84 days at 1° and 5°C, and up to 28 days at 10°C. The microflora of samples stored at 1° and 5°C was dominated by Lactobacillus spp. when examined on day 28 and throughout the remainder of the 84-day test period. The microflora of samples held at 10°C was dominated by Lactobacillus spp. until late in storage when Hafnia alvei became a major portion of the bacterial population. Precooked, sliced roast beef had a longer shelf life in laboratory controlled evaluations when stored at 1°C as opposed to 5° or 10°C.

Microflora of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride.

Steaks and roasts were fabricated from strip loins and top rounds that were held vacuum packaged for 10 d at 2°C. Steaks and roasts then were treated with 2-3% DermatexR Food Grade (DFG), an acetylated monoglyceride, vacuum packaged and stored at 2 ± 2°C for up to 4 weeks (steaks) and 7 weeks (roasts). Aerobic plate counts (APC) and APT counts of control and DFG-treated steaks and roasts did not differ (P>0.05) during refrigerated storage. The microflora of steaks and roasts during storage was dominated by lactic acid bacteria. Treatment with DFG did not influence the microbiological characteristics of the steaks and roasts.

Physical and Sensory Characteristics of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride.

Vacuum packaged strip loins and top rounds were fabricated into loin steaks and round roasts and treated, respectively, with 3 and 2% Dermatex® Food Grade (DFG), an acetylated monoglyceride. Samples were then vacuum packaged and stored at 2 ± 2°C for up to 49 (steaks) and 56 (roasts) d. Mean lean color (vacuum packaged and oxygenated), surface discoloration and overall appearance scores were not consistently different between treated and control steaks and roasts regardless of storage time. No consistent differences were observed in pH values of the lean and purge, percentage moisture or sensory evaluations of steaks and roasts treated with DFG before storage.