Meat and meat-based products play an important role as foods in the diets of people around the world. However, environmental and social issues have posed a challenge to meat production processing ...plants, with the advent of more consumer conscious production values across the food processing industry and a changing attitude among some communities towards the consumption of products from animal origin. The development of meat science and technology has brought solutions that allow the consumption of meat in a greater proportion from the source. Traditional processes such as salting, smoking, and fermentation have been refined, and, more recently, processes such as emulsification, marinating, and tenderizing of meat, have further diversified meat products. Meat processing technology is also required to meet consumer expectations and demands for nutritious and safe food. Consumer requirements have pushed for need for adaptation and modernization of slaughterhouses, as well as the use of more suitable processing technologies for saving water, energy, and reducing waste production, all while trying to provide a high level of nutritional, sensory, and food-safety for consumers. Advances in Meat Processing Technologies aims to inform students, researchers, lecturers and others who are interested in the subject, about new meat and meat-based product processing technologies. The handbook covers a variety of meat processing technologies including dry fermentation, meat emulsification, curing, marinating, restructuring and processing of non-emulsified meat and meat analogues. Additional chapters cover the use of additives and ultrasound technology in meat processing as well as different strategies suitable for meat processing operations. The simple, topical presentation of the book, which covers a wide variety of products makes the book a key reference for informing students, researchers, lecturers, professionals and general readers who are interested in the subject of meat processing technology.
•The combination of ultrasound and ClO2 inactivated Salmonella and E. coli.•An ultrasound exposure of 1 min was effective on cells inhibition with ClO2.•ClO2 ensuring 2.38 mg L−1 of free Cl residual ...significantly reduced the cells count.•Ultrasound was up to 2 times more effective than shaking in the presence of ClO2.•One min ultrasound + 30 mg L−1 ClO2 reduced chiller tank water cells at 4 and 16 °C.
This study evaluated the application of ultrasound alone or combined with chlorine dioxide (ClO2) for Salmonella Typhimurium and Escherichia coli inactivation in poultry processing chiller tank water. A Full Factorial Design (FFD) 22 was conducted for each microorganism to evaluate the effect of ultrasound exposure time (x1: 1 to 9 min; fixed: 37 kHz; 330 W; 25 °C) using a bath, and ClO2 concentration (x2: 1 to 17 mg L−1) on microorganism count expressed in log CFU mL−1 in distilled water. Variable x2 had a negative effect on Salmonella Typhimurium (-5.09) and Escherichia coli (-2.00) count, improving the inactivation; while a x1 increase present no inactivation improvement, explaining the use of x1 lower level (1 min) and x2 higher level (17 mg L−1). The best condition for microorganism inactivation based on FFD was evaluated in chiller tank water (with organic matter) at 25, 16, and 4 °C; x1 was kept (1 min), however x2 was adjusted to obtain the same residual free chlorine (2.38 mg L−1) considering the ClO2 consumption by organic matter, achieving the value of 30 mg L−1. An inactivation of 49% and 31% were observed for Salmonella Typhimurium and Escherichia coli. When ultrasound was replaced by a simple agitation in the presence of ClO2, there was no inactivation for both microorganisms. Moreover, at poultry carcass pre-chilling (16 °C) and chilling (4 °C) conditions, the synergism of ultrasound combined with ClO2 was more pronounced, with microorganisms’ reductions up to 100%.
Coffee is one of the most popular beverages in the world, however, little information is found regarding the mineral composition of commercial roasted and ground coffees (RG) and its correlation with ...organic bioactive compounds. 21 commercial Brazilian RG coffee brands - 9 traditional (T) and 12 extra strong (ES) roasted ones - were analyzed for the Cu, Ca, Mn, Mg, K, Zn, and Fe minerals, caffeine, 5-caffeoylquinic acid (5-CQA) and melanoidins contents. For minerals determination by flame atomic absorption spectrometry (FAAS), the samples were decomposed by microwave-assisted wet digestion. Caffeine and 5-CQA were determined by liquid chromatography and melanoidins by molecular absorption spectrometry. The minerals and organic compounds contents association in RG coffee was observed by a principal component analysis. The thermostable compounds (minerals and caffeine) were related to dimension 1 and 2, while 5-CQA and melanoidins were related to dimension 3, allowing for the T coffees segmentation from ES ones.
•Aquafaba was spray-dried to obtain a powdered aquafaba (PA).•PA was added as a vegetable substitute for eggs and applied to gluten-free cakes.•A substitute for egg was composed of PA, lentil protein ...(LP), and citric acid (CA).•AP (66-71.5%), LP (20%) and CA (8.5-14%) allows full egg gluten-free cake prepare.•Cake with vegetable substitutes for eggs was as accepted as cakes with eggs.
Food allergies and intolerances have challenged the food industry to create alternatives for allergenic ingredients replacement. Furthermore, meeting vegan diet patterns is even more complicated due to the limited functional properties and sensory characteristics. This study aimed to develop a vegetable powder for egg replacement (VP) for gluten-free cake (GFC) using aquafaba powder (AP), lentil protein (LP), and citric acid (CA) according to a mixture design (MD) with lower and upper restrictions. Three mixtures were chosen based on responses foaming capacity (FC) and foam stability (FS). They were applied as eggs substitute in GFC. The dough physical parameters, proximal composition, microbiological quality, and sensory acceptance of GFC were determined. The AP utilization as raw material in VP is suitable, and mixtures containing 66% to 71.5% of AP, 20% of LP, and 8.5% to 14% of CA were considered suitable for GFC egg replacement. Although the physical characteristics were slightly below the control, GFC with VP had higher fiber content, lower lipid and carbohydrate content, and sensory characteristics as accepted as the control.
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The effect of ultrasound on Biceps femoris muscle tenderness was investigated using a 22 Central Composite Rotatable Design (CCRD) with triplicates at the central point. We evaluated the following ...independent variables: ultrasound intensity ranging from 11.30 to 33.90 W cm-2 and exposure time between 35 and 205 s. The ultrasound bath’s frequency (80 kHz) and temperature (10 ºC) were the fixed ones. To validate the model, the muscle was treated at the CCRD’s optimized condition (80 kHz, 22.60 W cm-2, 120 s, 10 ºC) evaluated, and compared with the muscle control sample (non-treated). A 22% shear force reduction was observed compared to the control sample (no ultrasound treatment) after 144 h, and stored at 5 ºC. Moreover, a sarcoplasmic calcium concentration increase was noted for ultrasound-treated muscle, probably activating the calpain enzyme system. In contrast, no significant influence (P > 0.05) was observed for pH, color index, lipid oxidation, water holding capacity, and drip loss by ultrasound treatment at the optimized conditions. Therefore, ultrasound application is promising and suitable for improving muscle tenderness without losing meat quality. This study highlighted the ultrasound effect on the tenderness of a less studied muscle (Biceps femoris) by combining short ultrasound exposure (120 s) and an 80 kHz frequency.
RESUMO: O efeito do ultrassom sob a maciez do músculo Biceps femoris foi avaliado usando um Delineamento Composto Central Rotacional (DCCR) 22 com triplicatas no ponto central. As variáveis independentes estudadas foram a intensidade do ultrassom que variou de 11,30 a 33,90 W cm-2 e o tempo de exposição de 35 e 205 s. A frequência do banho de ultrassom (80 kHz) e a temperatura (10 ºC) foram fixas. Para validar o modelo, a carne foi tratada na condição otimizada do DCCR (80 kHz, 22,60 W cm-2, 120 s, 10 ºC), avaliada e comparada à amostra controle (não tratada). Uma redução de 22% na força de cisalhamento foi observada em comparação à amostra controle após 144 h e armazenada a 5 ºC. Além disso, um aumento da concentração de cálcio sarcoplasmático foi observado para o músculo tratado com ultrassom, o que provavelmente ativou o sistema enzimático da calpaína. Em contraste, o tratamento com ultrassom nas condições otimizadas não influenciou significativamente (P > 0,05) o pH, cor, oxidação lipídica, capacidade de retenção de água e perda de gotejamento. Portanto, a aplicação do ultrassom é promissora e adequada para melhorar a maciez do músculo sem perder a qualidade da carne. Este estudo destacou o efeito do ultrassom na maciez de um músculo pouco estudado (Biceps femoris) ao combinar exposição curta ao ultrassom (120 s) e uma frequência de 80 kHz.
Vegetable-based proteins may be extracted from different sources using different extraction methods, among them, ultrasound-assisted extraction stands out. This review presents the current knowledge ...on ultrasound-assisted extraction (UAE) and the functional properties of extracted vegetable proteins. Ultrasound generates cavitation in a liquid medium, defined as gas and vapor microbubbles collapse under pressure changes large enough to separate them in the medium. Cavitation facilitates the solvent and solid interaction, increasing yield and reducing extraction periods and temperature used. Moreover, ultrasound treatment changed extracted protein properties such as solubility, hydrophobicity, emulsifying and foam, water and oil absorption capacity, viscosity, and gelatinization. Ultrasound-assisted extraction is a promising technique for the food technology sector, presenting low environmental impact, lower energy and solvent consumption, and it is in accordance with green chemistry technology and sustainable concepts.
Consumers are increasingly looking for healthy foods without the addition of synthetic additives. The aim of this study was to evaluate the efficiency of coffee extracts as a natural antioxidant in ...fresh pork sausage. Firstly, the conditions for obtaining coffee green extracts were optimized (Central Composite Rotatable Design 2
, variables: extraction time, ethanol-water ratio, and sample-solvent ratio) in an ultrasound bath (70 °C). The response variables were the bioactive compounds levels and antioxidant activity. Valid models were obtained (
≤ 0.05, R
> 0.751), with higher bioactive content and antioxidant activity in the central point region. Extracts of Robusta and Arabica coffee green (RG and AG) and medium roast (RR and AR) obtained, and central point (10 min, an ethanol concentration of 30%, and a sample-solvent ratio of 10 g/100 mL) and optimized (14.2 min, 34.2%, and 5.8 g/100 mL) parameters were characterized. The RG presented a significantly (
≤ 0.05) higher content of caffeine (3114.8 ± 50.0 and 3148.1 ± 13.5 mg/100 g) and 5-CQA (6417.1 ± 22.0 and 6706.4 ± 23.5 mg/100 g) in both extraction conditions, respectively. The RG and RR coffee presented the highest antioxidant activity. Two concentrations of RG and RR coffee extracts were tested in fresh pork sausage. The Robusta coffee extract presented the highest antioxidant activity in both roasted and green states. However, when applied to a meat product, the extract prepared with RG coffee showed better results, with efficiency in replacing synthetic antioxidants (content of malonaldehyde/kg of sample below 0.696 ± 0.059 in 20 days of storage), without altering the sensory attributes of the product (average scores above 7.16 ± 1.43 for all attributes evaluated). Therefore, the RG coffee extract was a suitable alternative as a natural antioxidant applied to fresh pork sausage.
The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this ...work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/g for the four batches analyzed. The lactic acid bacteria grew rapidly on the samples, and plate counts around 7.59 log cfu/g and 8.25 log cfu/g were detected after 45 days of storage at 4 °C and 8 °C, respectively; storage temperatures studied showed significant influence on the microorganism in study growth. The predominant lactic acid bacteria associated with the spoilage samples at one day of storage includes Lactobacillus sp., the phenotypic overlap Leuconostoc / Weissella sp. and Enterococcus sp. At 45 days of storage at 4 and 8 °C the mainly specie was Lactobacillus curvatus , following by Lactobacillus sakei and Leuconostoc mesentereoides ; the Enterococcus sp. was not present in the samples.
The pink/reddish color meat products characteristic of cured meat without the curing salts is a meat industry demand to serve consumers who are looking for healthy foods with the usual sensory ...characteristics. This study aimed to obtain and characterize a hybrid dye and use it as a replacer for curing salt in the production of pink/red color in mortadella stored for 40 days. A layered zinc hydroxide salt (ZHN) was obtained by alkaline precipitation to immobilize and increase cochineal carmine stability, obtaining the hybrid dye (ZHN-carmine) by ion exchange in aqueous solution. The ZHN-carmine was subjected to ultrasound to increase color intensity and reduce the amount of application. ZHN, cochineal carmine and ZHN-carmine were characterized by X-Ray Diffraction, Fourier-Transform Infrared Spectroscopy, Thermogravimetric Analysis and Differential Scanning Calorimetry. The ZHN-carmine was used in the mortadella elaboration traditionally prepared with nitrite/nitrate and/or carmine. In the characterization it was observed that carmine dye was adsorbed on the lamellar compound surface and over the mortadella storage, it ensures a more stable pink/reddish color than the others product formulations. A more intense color with lower L* and higher a* values was observed for mortadella added of ZHN-carmine ultrasound-assisted. Therefore, the lamellar matrix adsorbed with cochineal carmine may a suitable and useful alternative to obtain the pink/reddish color characteristic of cooked meat products by applying a natural hybrid dye.
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Hybrid dye was obtained by adsorbing carmine dye on a layered zinc hydroxide saltThe hybrid-dye mortadella had a stable pink/reddish color characteristicThe ultrasound improved the color supplied by hybrid dye in mortadellaHybrid dye may be used as curing salt replacer on mortadella without color loss
This study evaluated the inhibitory effect of phytic acid (PA) on the spore germination and vegetative cells growth of
type A, as well as its effect in combination with maltodextrin (MD) in cooked ...sausages. The addition of 1% PA showed a satisfactory inhibition of spores' germination and vegetative cells growth of
in BHI media. The inhibitory effect of 1% PA on vegetative cells was similar to the additive sodium sorbate (SS) at 10%. Subsequently, a mixture of PA-MD (1:1;
) was evaluated for the inhibition of
spores in cooked sausages. The PA-MD 1.5% and 2.5% had a similar performance to SS 10% and a similar or higher performance than 0.015% NO
(
< 0.05). In an unprecedented way, the present study demonstrated that PA inhibited spore germination and vegetative cells growth of
, highlighting its potential use as an alternative and natural preservative for the meat industry.
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