Summary
Ultimate pH (pHu) is an indicator that influences post‐mortem meat quality. We studied physiological and biochemical changes of steaks obtained from Nellore bulls (Bos indicus) during ...post‐mortem ageing. To this, Longissimus lumborum (LL) muscles were classified into three groups: Normal‐pHu (≤5.79), Intermediate‐pHu (5.80–6.29) and High‐pHu (≥6.30) groups, portioned into steaks, vacuum packaged and matured at 2 °C for 0, 7, 14, 21 and 28 days. High‐pHu steaks exhibited impaired colour stability and were darker compared to the other groups. High‐ and Normal‐pHu steaks showed improved tenderness and myofibrillar fragmentation linked to proteolysis. Intermediate‐pHu steaks were associated with a lower meat tenderness and decreased collagen solubility. High‐pHu steaks retained a high pH during ageing and increased water‐holding capacity. These findings provide evidence that highlight pHu as a strategy for the classification of pHu‐dependent beef quality from Nellore bulls that can be adopted by the Brazilian meat industry.
Ultimate pH (pHu) is an indicator that influences post‐mortem meat quality. The rate and extent of post‐mortem pHu decline is directly influenced by several pre‐ and post‐slaughter factors. High‐ and Normal‐pHu steaks from Nellore bulls showed improved tenderness linked to proteolysis. In turn, intermediate‐pHu steaks were associated with a lower meat tenderness. The colour stability was impaired in High‐pHu steaks. Thus, the carcass segregation by the pHu can be a valid and suitable strategy for the classification of pHu‐dependent beef quality from Nellore bulls that can be adopted by the industry.
This study determined the effect of the incorporation of micronized salt on physicochemical, yield and consumer's sensory characteristics of beef burger. The micronized salt was obtained by sieving ...the commercial salt in a 60-mesh stainless steel sieve. The commercial (regular salt) and micronized salt presented differences in the mean size, size distribution and bulk density. Half of the amount of the micronized salt was mixed with pork back fat, and the other half was added to the meat batter in the beef burger manufacture. A Pivot profile method was used with consumers to describe the sensory properties of the burger samples (ranging from 0.5% to 1.5% NaCl). The Pivot profile data revealed that treatments with 0.75% and 0.5% micronized salt were mainly characterized as dry, besides showing the highest cooking loss and diameter reduction. However, beef burgers with 1.0% micronized salt and 1.5% regular salt had similar perceived salty taste. In terms of salt reduction, the results indicated that it would be possible to reduce salt from 1.5% to 1.0% when using micronized salt, without affecting the pH, color parameters, yield properties and some sensory characteristics of the burger, such as salty, tasty, juicy, fatty, and spicy. Therefore, this strategy promises great potential for industrial application in products that contain lipids in their composition, such as meat products.
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•Micronized salt (MS) was used to reduce sodium in beef burger.•Half of the MS was mixed with pork back fat.•Treatments with 1.0% and 1.5% salt showed similar characteristics.•Salt reduction (33%) using MS did not affect the salty taste of beef burger.•It is suggested the industrial application of MS for products containing lipids.
Essential oils (EOs) from Citrus are the main by-product of Citrus-processing industries. In addition to food/beverage and cosmetic applications, citrus EOs could also potentially be used as an ...alternative to antibiotics in food-producing animals. A commercial citrus EO—Brazilian Orange Terpenes (BOT)—was fractionated by vacuum fractional distillation to separate BOT into various fractions: F1, F2, F3, and F4. Next, the chemical composition and biological activities of BOT and its fractions were characterized. Results showed the three first fractions had a high relative amount of limonene (≥10.86), even higher than the whole BOT. Conversely, F4 presented a larger relative amount of BOT’s minor compounds (carvone, cis-carveol, trans-carveol, cis-p-Mentha-2,8-dien-1-ol, and trans-p-Mentha-2,8-dien-1-ol) and a very low relative amount of limonene (0.08–0.13). Antibacterial activity results showed F4 was the only fraction exhibiting this activity, which was selective and higher activity on a pathogenic bacterium (E. coli) than on a beneficial bacterium (Lactobacillus sp.). However, F4 activity was lower than BOT. Similarly, F4 displayed the highest antioxidant activity among fractions (equivalent to BOT). These results indicated that probably those minor compounds that detected in F4 would be more involved in conferring the biological activities for this fraction and consequently for the whole BOT, instead of the major compound, limonene, playing this role exclusively.
Flavor is one of the most important characteristics of smoked bacon, strongly affecting its liking by consumers. The smoking process, lipid oxidation and proteolysis contribute to bacon quality ...through the generation of odors and flavor compounds. In this study, the relationships between free amino acids (FAAs), volatile organic compounds (VOCs) and sensory characteristics of smoked bacon stored for 60 days at 5 °C were investigated. Smoked bacon stored for 30 days was characterized by VOCs associated with the smoking process and lipid oxidation. After 30 days of storage, the bacon samples presented an increase in FAAs produced mainly by proteolysis. Smoked bacon was characterized by the attributes smoky, crunchy, salty, soft and bright. This study demonstrated that VOCs, FAAs and their interactions are responsible for generating sensory attributes and increasing overall liking.
•The main volatile compounds in bacon are related to lipid oxidation.•Free amino acid content increased during storage as a result of proteolysis.•Volatile compounds and free amino acids contributed to the development of bacon flavor.
The objectives of this study were to determine the effect of reducing the content and size of NaCl on the instrumental texture and dynamic sensory profile, and to determine the temporal drivers of ...liking (TDL). The reduction of the NaCl content decreased the hardness and chewiness parameters, and affected the dynamic sensory profile of the product. The NaCl reduction (<1.0% NaCl) was related to a higher incidence of the attributes off-flavor and dry. In general, the overall liking was driven by the juicy and tasty attributes, the latter being associated with the presence of the sensory attributes salty and seasoned and the texture parameters hardness and chewiness. According to the results, among the treatments with NaCl reduction, the beef burger added with 1.0% micronized salt stood out, since it did not affect considerably the texture parameters, the dynamic sensory profile during chewing and the consumers' liking.
The quality of beef, defined by key attributes such as the intrinsic sensory qualities texture, flavour, and juiciness, is shaped by various intrinsic and extrinsic factors. This study conducted a ...detailed examination of Nellore beef, focusing on two categories based on ultimate pH (pHu) levels: intermediate (pHu ≥ 5.8) and normal (pHu < 5.6) beef. A comprehensive approach was taken, involving twenty trained assessors who applied the Optimised Descriptive Profile (ODP) method to evaluate grilled striploin steak samples. In parallel, consumer preferences were measured through a hedonic test and a Check-all-that-apply (CATA) task, involving 135 participants. The ODP results revealed that the intermediate pHu samples were juicier (P < 0.05) compared to the normal pHu group. The CATA analysis highlighted differences in both intermediate and normal pHu beef, especially in juiciness, a crucial factor for consumer satisfaction. Notably, variations in deoxymyoglobin content linked to ageing were observed, with higher levels at the 3
day compared to the 28
day, especially in the intermediate pHu samples (P < 0.05). Moreover, colour-related aspects such as L*, b*, chroma (C*), and oxymyoglobin were significantly influenced (P < 0.05) by both the pHu category and ageing time. Regarding consumer acceptance, the study found no significant difference in perception between the intermediate and normal pHu groups (P > 0.05). These findings revealed the complex interactions between pHu levels, sensory characteristics, and consumer preferences in beef quality, offering valuable insights for both the industry and research community.
Sodium chloride (NaCl) is an indispensable ingredient in meat products, but the consumption of high doses of sodium contained in their formulations may bring about negative health implications. The ...replacement of NaCl by other salts in meat products has been a technological challenge. Accordingly, this review highlights the importance of NaCl over other sodium and non‑sodium salts in the saltiness perception and proposes the use of reduced-size and shapes of NaCl to maximize saltiness perception, while using less NaCl dosages in meat products. However, the effect of matrix components (water, proteins and fats) on the final salty taste is of special consideration. To counteract the effect of the matrix components, two main routes of incorporation of different NaCl types in meat products are discussed: encapsulation and protection of NaCl by the hydrophobic component of the meat product. Given the limited number of publications using this potential strategy, more studies on the application of these technological strategies are required.
The propolis has potential to be a natural food additive. However, its application is limited, because it is alcohol-soluble and has strong flavour. Microencapsulation may be an alternative for ...reducing these problems. The aim of this study was to encapsulate propolis extract by complex coacervation using isolated soy protein and pectin as encapsulant agents. The coacervation was studied as a function of pH (5.0, 4.5, 4.0 and 3.5) and the concentration of encapsulants and core (2.5 and 5.0 g/100 mL). Samples obtained at pH 4.0 in both concentrations were lyophilized and analyzed for hygroscopicity, encapsulation efficiency, particle size, morphology, thermal behavior, stability of phenolic and flavonoids during storage, as well as antioxidant and antimicrobial activities. It was possible to encapsulate propolis extract by complex coacervation and to obtain it in the form of powder, alcohol-free, stable, with antioxidant property, antimicrobial activity against
Staphylococcus aureus and with the possibility of controlled release in foods.
Post-weaning diarrhea (PWD) is an often disease affecting piglets. It is caused mainly by enterotoxigenic Escherichia coli (ETEC) colonization in pig gut. Antibiotics has been used to prevent, combat ...and control PWD and its negative impact on the productivity of pig breeding sector. Nonetheless, antibiotics due to their wide antibacterial spectrum also can reach beneficial gut bacteria, such as Lactobacillus. Lately, essential oils (EOs) have emerged as a potential alternative to using antibiotics in animal breeding because of their effect on bacterial growth. Commonly, citrus EOs are by-products of food industry and the availability of these EOs in the worldwide market is huge. Thus, six commercials citrus EOs were evaluated on ETEC strains, as model of pathogenic bacteria, and on Lactobacillus species, as models of beneficial bacteria. In overall, citrus EOs exhibited a selective antibacterial activity with higher effect on pathogenic bacteria (ETECs) than beneficial bacteria (Lactobacillus). Brazilian orange terpenes (BOT) oil presented the highest selective performance and caused higher disturbances on the normal growth kinetic of ETEC than on Lactobacillus rhamnosus. The action was dose-dependent on the maximal culture density (A) and the lag phase duration (λ) of the ETEC. The highest sub-inhibitory concentration (0.925 mg/mL) extended the λ duration to ETEC eight times (14.6 h) and reduced A in 55.9%. For L. rhamnosus, the λ duration was only extended 1.6 times. Despite the fact that limonene was detected as the major compound, the selective antibacterial activity of the citrus EOs could not be exclusively attributed to limonene since the presence of minor compounds could be implicated in conferring this feature.
Fish oil presents health benefits but sensorially generates off-flavors and unpleasant odors originated from the oxidation of polyunsaturated fatty acids. To counteract this problem, ...microencapsulation by complex coacervation can be applied. Inulin is a prebiotic fiber, but its use in the complex coacervation process was unexplored. The objectives were to optimize the fish oil microencapsulation using soy protein isolate (SPI) and inulin as wall materials, and to determine the effect of pH and temperature on the oil retention in the microparticles. A central composite rotatable design was used, in which the inulin:SPI ratio and the amount of oil added as a function of the amount of wall materials were the independent variables. A yield of 61% and encapsulation efficiency of 94% were obtained using small amounts of inulin (inulin:SPI = 0.4) and fish oil (20%). However, the optimized microparticles were not resistant when subjected to stress of pH (5.5–6.5) and temperature (50–100 °C). Conversely, the cross-linking with transglutaminase improved the resistance of the microparticles, helping to retain more than 81% of the microencapsulated oil. These cross-linked microparticles could be suitable for food matrices that have the pH range evaluated in this study and that receive thermal treatment.
•Complex coacervation between soy protein isolate (SPI) and inulin was performed.•Process yield (%PY) and encapsulation efficiency (%EE) of fish oil were determined.•At low Inulin:SPI ratio, suitable %PY and high %EE were obtained.•Transglutaminase improved oil retention under stress conditions.
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