Hybrid meat products represent a promising, more sustainable alternative to all-meat formulations. However, differences among plant- and animal-based proteins may alter traditional handling and final ...product properties. In this study, pork meat was partially replaced with texturized pumpkin seed proteins at 12.5, 25, 37.5, and 50% to obtain dry-cured hybrid meat sausages and their ripening (acidification, drying) during 21 days and final product properties (texture, sensory) were characterized and compared to a control (all-meat formulation). The drying behavior and distribution of moisture and free water of hybrids with extrudate contents of 12.5 and 25% were comparable to the sample made with meat and no significant (
p
> 0.05) differences in proximate composition were found. In contrast, higher meat replacement levels resulted in distinct changes of compositional and textural attributes i.e. chewiness was decreasing by up to 70%. Results suggested 25% of extrudates as an important threshold in manufacture of hybrid dry-cured sausages due to alterations in their ability to bind or release water. Results may be used to understand the influence of alternative texturized proteins in hybrid formulations and help product developers to understand related process and product relevant changes.
Processed meat: the real villain? Rohrmann, Sabine; Linseisen, Jakob
Proceedings of the Nutrition Society,
08/2016, Volume:
75, Issue:
3
Journal Article
Peer reviewed
Open access
Meat is a food rich in protein, minerals such as iron and zinc as well as a variety of vitamins, in particular B vitamins. However, the content of cholesterol and saturated fat is higher than in some ...other food groups. Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order to improve the durability of the food and/or to improve colour and taste, and often contain a high amount of minced fatty tissue (e.g. sausages). Hence, high consumption of processed foods may lead to an increased intake of saturated fats, cholesterol, salt, nitrite, haem iron, polycyclic aromatic hydrocarbons, and, depending upon the chosen food preparation method, also heterocyclic amines. Several large cohort studies have shown that a high consumption of processed (red) meat is related to increased overall and cause-specific mortality. A meta-analysis of nine cohort studies observed a higher mortality among high consumers of processed red meat (relative risk (RR) = 1·23; 95 % CI 1·17, 1·28, top v. bottom consumption category), but not unprocessed red meat (RR = 1·10; 95 % CI 0·98, 1·22). Similar associations were reported in a second meta-analysis. All studies argue that plausible mechanisms are available linking processed meat consumption and risk of chronic diseases such as CVD, diabetes mellitus or some types of cancer. However, the results of meta-analyses do show some degree of heterogeneity between studies, and it has to be taken into account that individuals with low red or processed meat consumption tend to have a healthier lifestyle in general. Hence, substantial residual confounding cannot be excluded. Information from other types of studies in man is needed to support a causal role of processed meat in the aetiology of chronic diseases, e.g. studies using the Mendelian randomisation approach.
Environmental conditions during ripening of dry-cured meat products favour growth of fungal population on their surface. Some of these moulds can produce mycotoxins. Paprika is one of the ingredients ...usually used in the formulation of raw-cured sausages, and its addition could influence the growth and production of mycotoxins of the moulds present in these products. In this work the effect of Spanish smoked paprika “Pimentón de la Vera” on growth of Aspergillus parasiticus and Penicillium nordicum and production of aflatoxins B1 (AFB1), G1 (AFG1) and ochratoxin A (OTA) respectively, was evaluated. Moulds were grown in a culture medium made from lyophilized fresh pork meat added with 4% salt and different concentrations of Spanish smoked paprika (1, 2 and 3%) at several water activity values (0.98, 0.94 and 0.87) and temperature (20–25 °C), to simulate conditions usually found during ripening of dry-cured meat products. Mould growth was evaluated by measuring the diameter of the colony every 24 h, and the production of mycotoxins by UHPLC-MS/MS every 2 days, during 10 days of incubation. Addition of paprika favours growth of the two mould species tested. However, the synthesis of mycotoxins was reduced at 0.94 and 0.98 aw when at least a 2% of paprika was added. Therefore, the addition of Spanish smoked paprika at 2–3% in the formulations may help to minimize AFs and OTA production in dry-cured meat products such as loins or “chorizo” sausages.
•Paprika provokes a reduction of lag phases of A. parasiticus and P. nordicum.•Growth of A. parasiticus and P. nordicum increases when paprika is added.•2% of paprika reduced aflatoxins and OTA concentration at 0.94 and 0.98 aw.•Addition of paprika could help to control the mycotoxins hazard in dry-cured meat products.
There is concern about the nutritional quality of processed gluten-free (GF) products. The aim was to investigate the nutrient composition and cost of processed GF products compared with similar ...regular products.
Product size, price, caloric value, and macro- and micronutrient composition were compared between foods labeled "Gluten-free" and comparable regular products in 5 grocery stores in 3 Canadian cities. Data were calculated per 100 g of product.
A total of 131 products were studied (71 GF, 60 regular). Overall, calories were comparable between GF and regular foods. However, fat content of GF breads was higher (mean 7.7 vs. 3.6 g, P = 0.003), whereas protein was lower (mean 5.0 vs. 8.0 g, P = 0.001). Mean carbohydrate content of GF pasta was higher (78 vs. 74 g, P = 0.001), whereas protein (7.5 vs. 13.3 g, P < 0.001), fibre (3.3 vs. 5.8 g, P = 0.048), iron (9% vs. 25%DV, P < 0.001), and folate content (5% vs. 95%DV, P < 0.001) were lower. Mean price of GF products was $1.99 versus $1.23 for regular products (P < 0.001).
Some commonly consumed packaged GF foods are higher in fat and carbohydrates and lower in protein, iron, and folate compared with regular products. GF products are more expensive. Dietitians should counsel patients on the GF diet regarding its nutritional and financial impact.
•The role of NaCl in dry-cured meat products were comprehensively elucidated.•Compounds utilized for NaCl reduction and saltiness enhancement were summarized.•Novel curing techniques and their NaCl ...reduction mechanisms were introduced.
Sodium chloride (NaCl) confers a unique flavor and quality in meat products, however, due to growing concerns about the adverse effects of excessive NaCl consumption, how to reduce NaCl content while ensuring quality and safety has become a research hotspot in this field. This review mainly discusses the role of NaCl in dry-cured meat, as well as novel salt-reducing substances that can substitute for the effects of NaCl to achieve sodium reduction objectives. New technologies, such as vacuum curing, ultrahigh pressure curing, ultrasonic curing, pulsed electric field curing, and gamma irradiation, to facilitate the development of low-sodium products are also introduced. The majority of current salt reduction technologies function to enhance salt diffusion and decrease curing time, resulting in a decrease in NaCl content. Notably, future studies should focus on implementing multiple strategies to compensate for the deficiencies in flavor and safety caused by NaCl reduction.
A large amount of tomato pomace is produced from industrial processing, most of which is not properly utilized. This not only causes a waste of valuable resources but also increases the environmental ...burden.
Summarizing the proximate composition of tomato pomace, this review mainly discussed its comprehensive utilization in animal feed, as a food ingredient, and in recovering valuable components, such as lycopene, dietary fibre, tomato seed oil and protein.
Tomato pomace, including peels and seeds, is produced as a by-product in the food industry. The peel component of tomato pomace is rich in dietary fibre and lycopene, while the seed component contains high levels of oil and protein. Smashed, fermented or silaged, all parts of tomato pomace can be used in animal feed to increase the nutritional value of daily ration. The fine powders of tomato pomace and its peel and seed component can be applied as functional food ingredients to be incorporated into wheat flour-based foods, meat products and tomato paste to improve the nutritive, textural and sensory quality of the involved foods. Furthermore, tomato pomace and its component are good sources of lycopene, dietary fibre, pectin, protein and oil through the specific extraction method, which is a current research hotspot that aims to make the industry sustainable. Further studies should expedite these technologies and products to a large-scale process and practical application.
Display omitted
•The comprehensive valorisation of tomato pomace (TP) was systematically reviewed.•TP peel is rich in lycopene and dietary fiber and TP seed is rich in oil and protein.•TP and its fractions could be directly used as animal feed and food ingredients.•TP and its fractions are good sources of bioactive compounds such as lycopene.•TP could serve as an absorbent and acts as material to produce various biofuel.
Broiler production at mass level has already been achieved and now emphasis is being laid on increasing meat quality by altering various characteristics of broiler meat. Appearance, texture, ...juiciness, wateriness, firmness, tenderness, odor and flavor are the most important and perceptible meat features that influence the initial and final quality judgment by consumers before and after purchasing a meat product. The quantifiable properties of meat such as water holding capacity, shear force, drip loss, cook loss, pH, shelf life, collagen content, protein solubility, cohesiveness, and fat binding capacity are indispensable for processors involved in the manufacture of value added meat products. Nutrition of birds has a significant impact on poultry meat quality and safety. It is well known that dietary fatty acid profiles are reflected in tissue fatty acid. Management of poultry meat production is reflected mostly on consumption features (juiciness, tenderness, flavour) of meat. After slaughter, biochemical changes, causing the conversion of muscle to meat, determine final meat quality. Postmortem carcass temperature has profound effect on rigor mortis and the physicochemical changes observed in PSE muscles are attributed to postmortem glycolysis, temperature, and pH. Primary processing and further processing have become a matter of concern with respect to nutritional quality of broiler meat. Genetic variation among birds could contribute to large differences in the rate of rigor mortis completion and meat quality. Heritability estimates for meat quality traits in broilers are amazingly high (0.35–0.81), making genetic selection a best tool for improvement of broiler meat quality.
An increasing number of hepatitis E virus (HEV) infections in industrialized countries have been foodborne and linked to the consumption of undercooked pork products. To date, data on the prevalence ...of HEV in pork products sold in the United States is limited and no standard processing method exists for the detection of HEV in foods. In order to develop a processing method for the detection of HEV in pork products, ground pork and pork liver were selected for method development. Murine norovirus (MNV) was used as a process control. A filtration step prior to RNA detection was shown to reduce the level of PCR inhibitors in ground pork and an additional ultracentrifugation process was successful in removing PCR inhibitors in pork liver. MNV RNA was detected in ground pork and liver samples inoculated with 4.7 log10 PFU/g and 3.0 log10 PFU/g, respectively. Using the developed method for viral RNA detection in ground pork and pork liver, 20 packages of ground pork (six 1 g sub-samples per package) and 14 pork livers (four 1 g sub-samples per liver) were screened for the presence of HEV RNA. Fifteen out of 119 (12.6%) ground pork samples tested positive for HEV RNA and 13 out of 20 packages (65%) contained at least one positive sample. Twenty-five of 56 (45%) of pork liver samples were positive for HEV RNA and 6 of 14 livers (43%) had all sub-samples test positive for HEV RNA. Overall, the results indicate ground pork and pig liver as a potential source of HEV.
•Filtration increased the recovery of viral RNA from ground pork samples•Filtration coupled with ultracentrifugation was required to recover viral RNA from pork liver.•HEV RNA was detected in both ground pork and pork liver using optimized sample processing methods.
Aims/hypothesis
A diet rich in meat has been reported to contribute to the risk of type 2 diabetes. The present study aims to investigate the association between meat consumption and incident type 2 ...diabetes in the EPIC-InterAct study, a large prospective case-cohort study nested within the European Prospective Investigation into Cancer and Nutrition (EPIC) study.
Methods
During 11.7 years of follow-up, 12,403 incident cases of type 2 diabetes were identified among 340,234 adults from eight European countries. A centre-stratified random subsample of 16,835 individuals was selected in order to perform a case-cohort design. Prentice-weighted Cox regression analyses were used to estimate HR and 95% CI for incident diabetes according to meat consumption.
Results
Overall, multivariate analyses showed significant positive associations with incident type 2 diabetes for increasing consumption of total meat (50 g increments: HR 1.08; 95% CI 1.05, 1.12), red meat (HR 1.08; 95% CI 1.03, 1.13) and processed meat (HR 1.12; 95% CI 1.05, 1.19), and a borderline positive association with meat iron intake. Effect modifications by sex and class of BMI were observed. In men, the results of the overall analyses were confirmed. In women, the association with total and red meat persisted, although attenuated, while an association with poultry consumption also emerged (HR 1.20; 95% CI 1.07, 1.34). These associations were not evident among obese participants.
Conclusions/interpretation
This prospective study confirms a positive association between high consumption of total and red meat and incident type 2 diabetes in a large cohort of European adults.
Cold plasma is an emerging, economical and environment-friendly technology with potential applications in food and bioprocessing industry, including microbial decontamination, enzyme inactivation, ...shelf-life extension, and physicochemical modification. These advantages stem from the cocktail of reactive species and the physical processes that are associated with gaseous electrical discharges. However, when oxygen is present as a component of the gas in which plasma discharges are made, the reactive oxygen species (ROS) could result in decreased food quality. The lipids oxidation induced by an oxygen-containing cold plasma process can eventually affect the acceptability and shelf-life of foods.
Product safety and quality are crucial considerations for the industrial adoption of cold plasma technology, necessitating a comprehensive review. This review critically analyses the oxidative impact of this novel technology on lipids, highlights the practical implications, and proposes strategies to mitigate the challenges.
Cold plasma in oxygen-containing inducer gases affects the lipids in several food materials including cereals, edible oils, dairy, and meat products. Therefore, it is necessary to understand and address its oxidative effects in different foods. Processing the appropriate food types under optimized process conditions along with the careful handling of the plasma-treated foods are among the key considerations to minimize the negative impacts on food lipids.
Display omitted
•When unchecked, the reactive species in plasma could promote lipid oxidation.•Processing of selected foods under optimized conditions is recommended.•Intelligent product reformulation enables suppressing plasma induced oxidation.•Reducing the input power, process time and temperature is recommended.•Accelerated lipid oxidation via plasma can be leveraged for rapid stability testing.
PDF
