The objective of the present study was to evaluate the effects of the ageing period (1, 7, 14, and 21 days) on the quality parameters, sensory attributes, and oxidative stability of loins ...(longissimuss lumborum muscle) obtained from twelve Simmental calves less than 8 months old and slaughtered in a commercial processing plant. After 21 days, the colour of veal samples became yellower (increase in b* colour parameter value), and the instrumentally-measured texture improved (Warner-Bratzler shear force decreased from 84.61 N to 56.79 N). Ageing time enhanced sensory-evaluated tenderness, juiciness, aroma, and flavour. The amount of the lipid oxidation product determined as thiobarbituric acid reactive substance content remained unchanged; in contrast, the amount of protein carbonyls increased, without compromising veal quality.
The aim of the present study was to develop meat-based media with compositions similar to those of dry-fermented meat products and to evaluate their use in studying the growth of
and the kinetics of ...aflatoxin B1 (AFB1) production. In our previous experiments, we found that the strain
ŽMJ7 produced a high amount of AFB1. Cooked meat agar (CMA2) was used as a novel complex meat-based medium with four variations: CMA2G (CMA2 supplemented with 1% glucose), CMA2YE (CMA2 supplemented with 0.2% yeast extract), and CMA2GYE (CMA2 supplemented with 1% glucose and 0.2% yeast extract). Media were inoculated with an
spore suspension (10
spores/mL) and incubated at 25 °C for up to 15 days. The
lag phase lasted less than 1 day, irrespective of the growth medium, with the exception of control medium CMA1 (cooked meat agar) as an already known meat-based medium. The highest mean colony growth rate was observed on CMA2 and CMA2G. Reversed-phase UPLC-MS/MS analysis was performed to determine the AFB1 concentration in combination with solid phase extraction (SPE). The highest AFB1 concentration in meat-based media was detected in CMA2GYE after 15 days of incubation (13,502 ± 2367 ng/mL media). The results showed that for studying AFB1 production in dry-fermented meat products, novel suitable media such as CMA2-based media are required. This finding could represent a potential concern with regard to the production of dry-fermented meat products.
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IZUM, KILJ, NUK, PILJ, PNG, SAZU, UL, UM, UPUK
The effects of the supplier and the mass of pork thighs together with some production parameters including mass loss during ham production, mass of the final products and relative content of ...non-protein nitrogen (NPN) on the texture profile of Slovenian dry-cured ham – Kraški pršut were investigated to determine its optimal texture. The study included 32 dry-cured hams from two mass classes (heavy with thigh mass at salting of 11.7–12.1 kg and light with thigh mass at salting of 10.5–10.7 kg) and two different pork thigh suppliers from regular production. Slices cut transversally from the thigh at approximately 8 cm from the femur head were used for physicochemical parameter (pH, contents of moisture, total fat, protein, NaCl, and NPN) analysis, instrumental texture analysis profile analysis (TPA), and sensory analysis. Pork thigh mass had a significant effect on the TPA parameters; light samples were harder, chewier, springier, more cohesive and resilient compared to the heavy samples. NaCl content and sensory scores for saltiness were higher in the light Kraški pršut samples than in the heavy ones. Based on the median for hardness in the sensory analysis, the samples were classified into three ranks of texture using linear discriminant analysis (9 variables, 100% correct classification): optimal (median 4.0; 19% of samples), slightly too soft (median 3.5, 72% of samples), and soft (median 3.0; 9% of samples). Kraški pršut mass and hardness were significantly correlated to saltiness, pastiness, aroma, and all TPA parameters (p≤0.05). Positive correlation (p≤0.05) was also observed between NPN and pastiness. These findings indicate the importance of supplier, mass of pork thighs, and production parameters for optimizing the texture of Kraški pršut.
The aim of the present study was to evaluate the effects of grilling temperatures on the formation of heterocyclic aromatic amines (HAAs) in steaks from the pork loin (longissimus lumborum muscle). ...Grilling was carried out on a double hot plate grill set to the usual grilling temperatures of 120 °C to 280 °C and stopped when the internal temperature of 72 °C was reached. Among individual HAAs, the most abundant was 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP), as a maximum of 28.62 ng g–1 pork steak. in general, the total HAA levels increased with increasing grilling temperature. Higher HAA levels were observed at 260 °C compared to 240 °C, at 13.97 ng g–1, as a 68.7% increase. The highest total HAA levels were found at 280 °C (29.64 ng g–1 grilled pork steak), as a 258.0% increase compared to 240 °C. These data indicate that the formation of potentially carcinogenic HAAs during the grilling of pork steaks can be minimised by the using of lower grilling temperatures (≤ 240 °C).
•Oxidation is a major cause of deterioration for n-3-enriched meat products.•Several quality parameters of chicken patties adversely affected by n-3 enrichment.•n-3 PUFA, TBARs, COPs, colour, smell ...and flavour changed in enriched meats.•Package-atmosphere conditions used in the meat industry applied to chicken patties.•Low O2 stabilises n-3-enriched patties against lipid and cholesterol oxidation.
The oxidation processes were studied in chicken patties, enriched with n-3 fatty acids, after 8days of storage at 4°C, under different aerobic conditions, and following heat treatment. Significant effects were seen on lipid and cholesterol oxidation and the sensory qualities for whole flaxseed addition in the chicken feed (i.e., n-3 fatty acid enrichment), and for the different package-atmosphere conditions. For the raw chicken patties, n-3 enrichment increased the colour L∗ values while, after the heat treatment, there were higher thiobarbituric acid-reactive substances (TBARs) and cholesterol oxidation products (COPs), and the rancidity was more pronounced. In comparison with the low O2 (<0.5%) package-atmosphere condition, O2 enrichment (80%) increased the instrumentally measured colour values, TBARs, total and individual COPs, and the rancidity became pronounced. The most suitable package-atmosphere condition of these raw n-3-enriched chicken patties is a very low O2 atmosphere, with or without an O2 scavenger.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
is a commensal inhabitant of human skin and mucosa, and a common nosocomial pathogen in immunocompromised patients.
strains were isolated from places with precisely defined and controlled air quality ...and regular cleaning and disinfection regimes-cleanrooms. These strains were adapted to increasing concentrations of the quaternary ammonium disinfectant didecyldimethylammonium chloride (DDAC). Compared to nonadapted strains, these strains became adapted to up to 180-fold higher concentrations of DDAC, as seen by their increased minimal inhibitory concentrations. Examination of the stability of adaptation showed that three strains became permanently adapted to DDAC and named as resistant strains, and four strains were temporarily adapted to DDAC and named as strains with higher tolerance to DDAC. Some adapted strains showed cross-resistance to benzalkonium chloride and/or antibiotics. The adaptation response mechanisms of these DDAC-adapted strains were also investigated. The majority of adapted strains showed modifications to cell size and fatty acid composition. Some of the adapted strains showed changes in biofilm formation and overexpression of efflux pumps. Three adapted strains also showed altered growth rates. In this first report of adaptation of
strains to DDAC, the fatty acid profiling showed that the majority of strains had reduced ratio of saturated to unsaturated fatty acids and decreased content of straight-chain fatty acids, at the expense of the
-branched fatty acids. We can conclude that
strains can adapt or become resistant to DDAC. We have revealed several adaptive response mechanisms that can be targeted for control and inhibition of
in cleanrooms and other clean processing environments.
To compare quality traits of longissimus lumborum muscle of three genotypes, 20 White Mangalica (WM), 20 crossbred Duroc × White Mangalica (DWM) and 20 Large White (LW) pigs were allotted to the ...same indoor rearing and feeding conditions. Crossbred and LW pigs grew faster than WM pigs reaching 150 kg on average 168 and 288 days before WM, respectively. Meat from WM pigs had the highest intramuscular fat content and darkest and reddest colour; crosses were at an intermediate position, with significant differences among all genotypes. In addition, ultimate pH, water-holding capacity and iron content were significantly the highest in meat from WM pigs, compared to the other two genotypes. Crossing WM with Duroc had a significant effect on individual fatty acid content of meat. However, the sum of saturated, monounsaturated and polyunsaturated fatty acids remained unchanged. WM and DWM pigs had significantly more tender meat than LW pigs. Monounsaturated fatty acids (MUFAs) were most abundant, followed by saturated (SFAs) and polyunsaturated fatty acids (PUFAs) in meat from all animals. Meat from WM and DWM pigs had a significantly higher percentage of MUFAs and significantly lower percentage of SFAs than LW pigs.
Kranjska klobasa is a traditional Slovenian cured, smoked, and cooked sausage made with coarse‐ground pork. It is a traditional product that is protected geographical indication status and is ...produced practically everywhere in Slovenia, as well as in some other European countries. The aim of this study was to determine the main characteristics of Kranjska klobasa prepared by different manufacturers in Slovenia. Products from 14 producers were analysed for basic chemical composition, for content of salt, nitrite, phosphate, and TBARs, for instrumentally measured firmness, and for sensory parameters. A comparison of some of these characteristics of Kranjska klobasa produced over the last 12 years was also carried out. Despite some of the limitations (less added pork fat, free of added phosphates, and beef), the Kranjska klobasa with protected geographical indication status shows better juiciness, texture, intensity of flavor, and overall acceptability compared to Kranjska klobasa produced before protection was granted.
Practical applications
It is well known that protection of quality traditional food products can promote specific rural areas. Therefore product characterization is essential for success and recognition in the market. In this article is shown that protection has changed and standardized the composition and manufacturing process of Kranjska klobasa with protected geographical indication status. Protected product showed better juiciness, optimal texture, intense flavor, and improved overall acceptability compared to the Kranjska klobasa “before protection.” Even with some limitations (use of beef, polyphosphates, and meat batter is prohibited, pepper and garlic permitted spices), decreased content of fat (limited to 29%) improved sensory quality for the product can be provide.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SAZU, SBCE, SBMB, UL, UM, UPUK
AbstractRecent interest has focused on the use of high-fibre foods as potential ingredients for lowering the glycaemic index of most carbohydrate-based meals. The objective of this study was to ...examine glycaemic responses to two defined breakfasts. The reference breakfast and the test breakfast differed only in the type of bread (white vs. wholemeal), and were administered three times to volunteers (2 men, 8 women). Capillary blood glucose was monitored in the fasting state 15, 30, 45, 60, 75, 90, 105 and 120 min after breakfast consumption. The incremental areas under the glucose response curves were calculated for each type of breakfast and compared with those of glucose to determine the glycaemic indices. The glycaemic index of the reference breakfast was 26.6 (±6.2), with that of the test breakfast significantly lower at 18.1 (±6.0). The mixed-food test breakfast with wholemeal bread was rich in soluble fibre (β-glucans) for a lower glycaemic load than the white bread, and provided a lower glycaemic response in the volunteers. The inter-volunteer variability in glycaemic index was large, with some showing lower responses to the test breakfast (glycaemic index, 12.4–21.1) and some showing high responses to the test breakfast (glycaemic index, 25.9–27.4).
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
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