Sodium chloride is an essential ingredient in meat products, where it is not only used as a flavoring agent but also to achieve desired textural properties and as an antimicrobial to improve its ...safety and extend shelf-life. Although NaCl plays this multi-functional role in meat products, excessive sodium intake is linked to various negative health consequences such as cardiovascular disease and obesity. Sodium chloride added to ready-to-eat meat products is the largest contributor of sodium. Thus, there is an increased interest in the development of meat products with reduced sodium levels. Strategies to reduce sodium include identification of alternatives to sodium, considering safety and functionality, and including technological innovations and alternative food processing strategies. Several studies have shown that high pressure processing (HPP) can partially compensate for the loss in functional and sensory properties of meat products as a result of NaCl reduction. This review summarizes these studies to date and will highlight the ability of HPP to enhance the safety, shelf-life and quality of sodium-reduced meat products.
In order to find fraudulent species substitution in meat products, a highly sensitive and rapid assay for meat species identification and quantification is urgently needed. In this study, ...species-specific primers and probes were designed from the mitochondrial cytb (cytochrome b) fragment for identification and quantification of bovine ingredient in commercial meat products. Bovine samples and non-bovine ones were used to identify the specificity, sensitivity, and applicability of established assay. Results showed that the primers and probes were highly specific for bovine ingredient in meat products. The absolute detection limit of the real-time PCR method was 0.025 ng DNA, and the relative detection limit was 0.002% (w/w) of positive samples. The quantitative real-time PCR assay was validated on simulated meat samples and high in the precision and accuracy. In order to demonstrate the applicability and reliability of the proposed assay in practical products, the 22 commercial meat products including salted, jerkies, and meatball were used. The results indicated the established method has a good stability in detection of bovine ingredient in real food. The established method in this study showed specificity and sensitivity in identification and quantification of beef meat in processed meat products.
The objectives of the study were to improve the functionality of fermented salami using probiotics, to evaluate the effects of the addition of probiotics on the physicochemical and microbiological ...characteristics and sensory acceptance of fermented salami, and to introduce a brand‐new probiotic food to the market for meat products. Fermented salami samples were produced using various formulations, including no probiotic (A), non‐probiotic starter cultures (B) or probiotic cultures Lacticaseibacillus rhamnosus LR32 200B (C), Lactiplantibacillus plantarum LP115 400B (D), Bifidobacterium lactis BB12 (E), and L. rhamnosus LR32 200B + L. plantarum LP115 400B (F). The samples were kept at 4°C for 60 days, and their probiotic viability as well as their chemical, physical, microbiological, and sensory qualities were assessed at intervals of 0, 15, 30, 45, and 60 days. The probiotic addition enhanced the safety and quality of the product while favorably affecting the microbiological, physical, chemical, and sensory properties of the samples. The sample produced with mixed probiotics (F) had the highest moisture and fat content and the lowest pH. Lactic acid bacteria counts were found above 6.0 log CFU/g in the samples produced with probiotic at the end of the storage. Probiotic added products were rated higher than products without probiotics in terms of color, texture, flavor, and overall acceptance during storage. Consequently, a probiotic fermented salami with high probiotic cell counts and meeting the sensory preferences of the consumers was produced.
The efficacy of chitosan (CH) and whey protein (WP) films impregnated with garlic essential oil (GEO, 2% v/v) or nanoencapsulated GEO (NGEO, 2% v/v) to extend the shelf life of refrigerated ...vacuum-packed sausages were assessed and compared during 50 days. The primary evaluation of GEO and NGEO showed that GEO had a considerable amount of active compounds diallyl sulfide derivatives (~67%) and the mean size and zeta potential of NGEO were 101 nm and −7.27 mV, respectively. Based on the microbiological and lipid stability analysis of the sausages, all active films retarded lipid oxidation and the growth of main spoilage bacterial groups compared to the control, and CH film containing NGEO exhibited the best result with the peroxide value, thiobarbituric acid reactive substances and aerobic plate count of 0.37 (meq/kg lipid), 0.47 (mg malondialdehyde/kg) and 3.69 (log CFU/g), respectively, on day 50. The nanoencapsulation of GEO made no significant differences in the sensory properties comparing to free-GEO samples (P < .05).
•Novel films impregnated with nanoencapsulated garlic EO were tested on sausages.•The tested garlic EO was rich in active compounds diallyl sulfide derivatives.•The nanoencapsulated EO was physically acceptable to be used as a food preservative.•The best microbiological and chemical results were recorded related to the chitosan film containing nanoencapsulated EO.•The nanoencapsulation of EO made no significant changes in the sensory properties.
Over the last decades, consumer´s preference for and their attention to food products presented as healthy and with favorable nutritional information has been significantly increased. In this line, ...both the addition of dietary fiber and the incorporation of probiotic strains in the elaboration of fermented meat products has been established as a useful tool for the development of healthy products. Thus, the aim of this review is to present an overview of the studies involving fermented meat products with added dietary fiber and probiotic microorganisms, and also, to discuss about some of the challenges regarding the reformulation of this innovative product category.
The water holding capacity of meat products is a very important quality attribute which has an influence on product yield, which in turn has economic implications, but is also important in terms of ...eating quality. A number of pre-and post-mortem factors influence the water holding capacity (WHC) of meat. During the growth and development of meat animals, genotype and animal diet are important due to their direct influence on muscle characteristics. In the immediate pre-slaughter period, stresses on the animal such as fasting, and different stunning methods are likely to influence meat WHC. In the post-slaughter period chilling, ageing, injecting non-meat ingredients, as well as tumbling have important influences on WHC. Furthermore, cooking and cooling procedures for the final meat products can also affect the WHC of the product, in particular the cooking and the cooling methods, the heating and the cooling rate, the cooking temperature, and the endpoint temperature. This paper provides an overview of recent research on important intrinsic and extrinsic factors that affect the WHC of beef, pork, and lamb products, and reveals explanations and solutions to some of the critical problems related to WHC and product quality.
In the present study, incorporation of pre-emulsified hazelnut oil (HO) plus hazelnut powder (HP) into sausage formulations as beef fat substitutes was investigated. Totally nine different treatments ...were formulated where beef fat (BF) was replaced with 0%, 50%, or 100% pre-emulsified HO with the addition of 0%, 3%, or 6% HP. Although pre-emulsion containing sausages had a higher lipid amount than BF containing sausages, SFAs went down from 47.2% to 13.6% while MUFAs increased from 41.8% to 71.3%, and PUFAs increased from 3.7% to 11.23% in sausages where BF was totally replaced. HO pre-emulsions were effective to improve nutritional ratios (P:S, IA, and IT) by means of lipid modification. Generally, no significant differences were recorded in textural and sensory parameters. Oxidative and technological quality could be maintained by HP addition to sausages with HO pre-emulsions. Consequently, the utilization of pre-emulsified HO and HP presented a good opportunity for introducing healthier oils and protecting the overall quality of emulsified meat products.
•Beef fat was replaced by hazelnut-based ingredients to develop healthier sausages.•Hazelnut oil pre-emulsions successfully modified fatty acid composition.•Sensory and texture quality features were maintained in hazelnut oil samples.•Oxidative and technological stability were affected by hazelnut powder addition.•Hazelnut oil and powder were noted as promising materials for fat replacement.
Trends in meat consumption in the USA Daniel, Carrie R; Cross, Amanda J; Koebnick, Corinna ...
Public health nutrition,
04/2011, Volume:
14, Issue:
4
Journal Article
Peer reviewed
Open access
To characterize the trends, distribution, potential determinants and public health implications of meat consumption within the USA.
We examined temporal trends in meat consumption using food ...availability data from the FAO and US Department of Agriculture (USDA), and further evaluated the meat intake by type (red, white, processed) in the National Health and Nutrition Examination Surveys (NHANES) linked to the MyPyramid Equivalents Database (MPED).
Overall meat consumption has continued to rise in the USA and the rest of the developed world. Despite a shift towards higher poultry consumption, red meat still represents the largest proportion of meat consumed in the USA (58 %). Twenty-two per cent of the meat consumed in the USA is processed. According to the NHANES 2003-2004, total meat intake averaged 128 g/d. The type and quantities of meat reported varied by education, race, age and gender.
Given the plausible epidemiological evidence for red and processed meat intake in cancer and chronic disease risk, understanding the trends and determinants of meat consumption in the USA, where meat is consumed at more than three times the global average, should be particularly pertinent to researchers and other public health professionals aiming to reduce the global burden of chronic disease.
To understand current public perceptions of in vitro meat (IVM) in light of its potential to be a more environmentally sustainable alternative to conventional meat.
A qualitative content analysis of ...the comments made on online news articles highlighting the development of IVM and the world's first IVM hamburger in August 2013.
News article comment sections across seven US-based online news sources (The New York Times, The Los Angeles Times, The Washington Post, The Wall Street Journal, USA Today, Cable News Network and National Public Radio).
Four hundred and sixty-two commenters who made eight hundred and fourteen publicly available online comments addressing IVM.
Key themes in commenter perceptions of IVM included environmental and public health benefits, but also negative themes such as IVM's status as an unnatural and unappealing food. Overall, the tone of comments was more negative than positive.
Findings suggest that while the environmental and public health motivations for developing and in turn consuming IVM resonate with some segments of the population, others find that reasoning both uncompelling and problematic. Concerns about IVM as an unnatural and risky product also appear to be a significant barrier to public acceptance of IVM. Supporters of IVM may wish to begin to develop a regulatory strategy for IVM to build public trust and explore messaging strategies that cast IVM as a new technology with benefits to individuals rather than primarily a solution to global challenges. Those in the public health nutrition field can make an important contribution to the emerging public discussion about IVM.
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