Pineapple byproduct and canola oil were evaluated as fat replacers on physicochemical and sensory characteristics of low-fat burgers. Five treatments were performed: conventional (CN, 20% fat) and ...four low-fat formulations (10% fat): control (CT), pineapple byproduct (PA), canola oil (CO), pineapple byproduct and canola oil (PC). Higher water and fat retention and lower cooking loss and diameter reduction were found in burgers with byproduct addition. In raw burgers, byproduct incorporation reduced L*, a*, and C* values, but these alterations were masked after cooking, leading to products similar to CN. Low-fat treatments were harder, chewier, and more cohesive than full-fat burgers. However, in Warner Bratzler shear measurements, PA and PC were as tender as CN. In QDA, no difference was found between CN and PC. Pineapple byproducts along with canola oil are promising fat replacers in beef burgers. In order to increase the feasibility of use of pineapple byproduct in the meat industry, alternative processes of byproduct preparation should be evaluated in future studies.
•Pineapple byproduct addition improved cooking characteristics of low-fat products.•Neither canola oil nor pineapple byproduct altered the color of low-fat cooked burger.•Low-fat products were harder, chewier, and more cohesive than the full-fat burgers.•The byproduct along with canola oil improved sensory characteristics of low-fat burger.•Pineapple byproduct associated with canola oil showed potential as fat replacers.
Emulsion-based meat products play an important role in modern meat industry. Though meat batters have been prepared traditionally since long back in the history, the scientific principles and the ...knowhow are significantly important in the case of commercial products. In India, the market for emulsion meat products is gaining importance in the recent years and the native producers are in critical need for the scientific basis of production of emulsion meat products with better yield, good sensory qualities and nutrition. Hence, this review will throw light on some of the important factors which influence the properties of meat emulsion such as stability, structure, etc. and the product texture and yield as the revealed by past researches which will be useful to the meat processors in their practical application in preparing meat emulsion products.
With their distinctive sensory characterizations and unique processing technologies, Chinese ethnic meat products possess great potential for development and continuity in modern China's meat ...industry. Due to the greater demand for meat products and higher quality and safety concerns in economically fast growing China, the development and continuity of ethnic meat products face its own unique challenges. In this review, the classification of typical ethnic products and their characteristics, and the research progress on their quality and processing technologies are discussed. The application of innovative and green technologies to improve the safety and quality of ethnic meat products for greater industrialization and sustainable development is highlighted. Furthermore, the strategy for promoting the production of Chinese ethnic meat products during the next five years is presented.
•Chinese ethnic meats have distinctive sensory characteristics and processing technologies.•Innovative and green technology has been intensively applied on Chinese ethnic meat products.•Strategies for promoting Chinese ethnic meat products are presented.
Listeria monocytogenes is a zoonotic food-borne pathogen that is associated with serious public health and economic implications. In animals, L. monocytogenes can be associated with clinical ...listeriosis, which is characterised by symptoms such as abortion, encephalitis and septicaemia. In human beings, listeriosis symptoms include encephalitis, septicaemia and meningitis. In addition, listeriosis may cause gastroenteric symptoms in human beings and still births or spontaneous abortions in pregnant women. In the last few years, a number of reported outbreaks and sporadic cases associated with consumption of contaminated meat and meat products with L. monocytogenes have increased in developing countries. A variety of virulence factors play a role in the pathogenicity of L. monocytogenes. This zoonotic pathogen can be diagnosed using both classical microbiological techniques and molecular-based methods. There is limited information about L. monocytogenes recovered from meat and meat products in African countries. This review strives to: (1) provide information on prevalence and control measures of L. monocytogenes along the meat value chain, (2) describe the epidemiology of L. monocytogenes (3) provide an overview of different methods for detection and typing of L. monocytogenes for epidemiological, regulatory and trading purposes and (4) discuss the pathogenicity, virulence traits and antimicrobial resistance profiles of L. monocytogenes.
Today, the increasing demand for minimally processed foods that are at the same moment nutritious, organoleptically satisfactory, and free from microbial hazards challenges the research and ...development to establish alternative methods to reduce the level of bacterial contamination. As one of the recent emerging nonthermal methods, pulsed light (PL) constitutes a technology for the fast, mild, and residue-free surface decontamination of food and food contact materials in the processing environment. Via high frequency, high intensity pulses of broad-spectrum light rich in the UV fraction, viable cells as well as spores are inactivated in a nonselective multi-target process that rapidly overwhelms cell functions and subsequently leads to cell death. This review provides specific information on the technology of pulsed light and its suitability for unpackaged and packaged meat and meat products as well as food contact materials like production surfaces, cutting tools, and packaging materials. The advantages, limitations, risks, and essential process criteria to work efficiently are illustrated and discussed with relation to implementation on industrial level and future aspects. Other issues addressed by this paper are the need to take care of the associated parameters such as alteration of the product and utilized packaging material to satisfy consumers and other stakeholders.
In the last few years, the consumer's concern with the relationship between health and diet has led to the search of foods with functional properties beyond the nutritional. In this framework, the ...consumption of pomegranate has increased due to their sensorial attributes and remarkable amounts of bioactive compounds, which generate, at the same time, huge amounts of by-products. A search in the Scopus database for the last 10 years has revealed the rising interest in pomegranate peel (PP), the main residue from this fruit. The meat industry is a food sector that has had to search for new alternatives to substitute the use of synthetic preservatives by new natural additives, to extend the self-life and keep the quality attributes of their processed products. This review sets out the main bioactivities of PP extracts, and their incorporation in meat products is elaborated. PP is a good source of bioactive compounds, including phenolic acids, flavonoids and hydrolyzable tannins, which have beneficial health effects. It can be concluded that the reformulation of meat products with PP extracts is a suitable strategy for enhancing their technological characteristics, in addition to conferring functional properties that make them healthier and potentially more acceptable for the consumer.
Meat and meat products have been recently perceived by consumers as unhealthy foods. To avoid this drawback, the reformulation is a feasible approach that allows obtaining custom meat-based products ...that incorporate compounds with certain beneficial properties for health and remove other attributes considered negative. In this framework, the edible seaweeds have been proposed to offer interesting possibilities in the meat sector to develop functional foods as they are an excellent natural source of nutrients and biocompounds with myriad functionalities.
This review collects aspects related to the recent technologies employed to obtain and isolate biocompounds from seaweeds. The use of whole seaweeds and their bioactive extracts to develop meat foods that confer them health properties while simultaneously reducing components considered unhealthy in meat are reviewed. Furthermore, the prevention of oxidation events was also described.
Several studies have demonstrated that the incorporation of whole seaweeds and their bioactives to reformulate meat products is an excellent approach to improve certain nutritional aspects considered “bad”. However, there are still some challenges regarding the organoleptic and sensory properties of the resulting products that affect the consumer acceptability. In conclusion, more research is necessary to overcome these gaps allowing put in the market seaweeds -based meat products.
•Technologies for the extraction of bioactive compounds from seaweeds are reviewed.•Bioactive compounds from seaweeds are suitable to use in the meat industry.•Preservation of the overall quality of meat products using seaweeds and their extracts.•Design of functional meat products based on seaweeds and their extracts.•Reformulation of meat products with seaweeds enhances their healthy attributes.
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•The effects of Debaryomyces hansenii isolated from dry-cured ham on the physicochemical properties and sensory quality of dry-cured pork belly were studied.•D. hansenii S20 and S26 ...inhibited the growth of Enterobacteriaceae during the processing of dry-cured pork belly.•D. hansenii-inoculation contributed to the dry-cured pork belly’s increased textural stability by increasing it's hardness and chewiness.•D. hansenii starter increased the content of several essential free amino acids (Thr, Val, Met, Ile, Leu and Phe) in dry-cured pork belly.•The content of four key volatile compounds: hexanal, hexanoic acid, (Z)-2-heptanal, and (E)-2-octenal was higher in dry-cured pork belly inoculated with yeast starters.
Dry-cured meat products are gaining attention owing to their distinctive sensory characteristics and health benefits. In this study, two Debaryomyces hansenii strains were investigated for their potential as starter cultures for dry-cured pork belly products. After preliminary screening, these D. hansenii strains, namely, S20 and S26, both exhibiting with excellent aroma-producing capacity in a dry-cured meat model, were selected as single-strain starter cultures. For comparison, a non-inoculated control was also evaluated. In S20- and S26-inoculated pork belly, yeast dominated the microbiota and improved microbiological safety by suppressing Enterobacteriaceae growth. Compared with the non-inoculated control, the inoculated pork belly yielded higher hardness and redness (a*) values. Starter culture inoculation accelerated proteolysis in pork belly, improving the content of total free amino acids (TFFAs) and several essential free amino acids (Thr, Val, Met, Ile, Leu, and Phe) at the end of processing. Moreover, the inoculated samples exhibited higher levels of fat oxidation-derived aldehydes as well as esters, acids, alcohols and other compounds than the non-inoculated control at the end of the 95-day ripening period. Overall, these findings provide new insights into the application of D. hansenii isolated from dry-cured ham to dry-cured pork belly.
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