Pork burgers were evaluated for physical-chemical characteristics, fatty acids profile, lipid oxidation, antioxidant capacity, microbiological growth and sensory evaluation during storage time of ...seven days at 4°C as function of three formulations as only meat (control, B) and meat added with ginger powder at the percentage of 1 and 2% (BG1 and BG2).
BG1 and BG2 were less redness than control ones with incremented yellow hue. These modifications in color parameters did not modify sensory characteristics of burgers. PUFA were incremented (both PUFAω3 and PUFAω6) by the addition of ginger. Furthermore, BG1 and BG2 burgers showed to be less sensitive to lipid oxidation and to possess an increase in antioxidant capacity. Microbial growth evaluation of total aerobic count and Pseudomonas spp. showed that ginger powder delayed in time the bacterial contamination. Results highlighted that the presence of ginger led to an enhanced shelf life and health characteristics of burgers (increasing peroxidisability, ratio hypocholesterolemic/hypercholesterolemic and ratio ω3/ω6; reducing atherogenicity and thrombogenicity).
•PUFAω3 and PUFAω6 content increased by addition of ginger powder to pork burgers.•Ginger powder delayed lipid oxidation and microbial growth.•Burgers added with ginger powder showed an increased antioxidant capacity.
Raman spectroscopy data have been compared to different traditional methodologies such as protein solubility, apparent viscosity, water holding capacity, instrumental texture methods, dimethylamine ...content, peroxide values, and fatty acid composition commonly used to determine quality in fish and meat muscle treated under different conditions of handling, processing and storage through the changes of proteins, water and lipids of muscle food. It has been shown that Raman spectroscopy data are related to the results obtained with these traditional quality methods and could be used to evaluate muscle food quality. In addition, Raman spectroscopy provides structural information about the changes of proteins, water and lipids of muscle food that occur during the deterioration. Raman spectroscopy can also be used for determining muscle food identification. Besides, this spectroscopy technique has several advantages compared to traditional methods since it is a direct and non-invasive technique which requires small portions of sample.
3D printing of meat Dick, Arianna; Bhandari, Bhesh; Prakash, Sangeeta
Meat science,
07/2019, Volume:
153
Journal Article
Peer reviewed
Open access
Three-dimensional printing (3DP) process stands as a developing technology for food manufacturing, which offers the opportunity to design novel food products with improved nutritional value and ...sensorial profile. This review analyses the potential applications of 3DP technology for meat processing and the elemental aspects affecting the printability and post-processing feasibility of 3D printed meat products. The combination of nutritionally balanced ingredients and novel internal structures may be schemed into a multi-material 3D model that meets special individual needs, such as chewing and swallowing difficulties. Furthermore, a temperature-controlled extruder-type 3D printer built with multi-head system is suggested to suit the required conditions for meat safety and rheological requirements.
•Multi-material 3D printing allows the production of recombined meats.•The design of appetizing soft-meat products is viable with 3D printing technology.•Low temperature-3D printers are needed to process meat products safely.•The application of heat- and cold-set binders enhances the meat paste rheology.
Transition towards plant-based diets is advocated to reduce the climate footprint. Health implications of a diet composed of meat substitutes are currently unknown, and there are knowledge gaps in ...their nutritional composition and quality. Samples of available meat substitutes were bought in two convenience stores in the city of Gothenburg, Sweden, and were included in the study. Meat substitutes (n = 44) were analyzed for their contents of dietary fiber, fat, iron, zinc, phytate, salt, total phenolics and protein, as well as for their amino acid and fatty acid composition. Bioavailability of iron and zinc was estimated based on the phytate:mineral molar ratio. We found large variations in the nutritional composition of the analyzed meat substitutes. Amino acid profiles seemed to be affected by processing methods. Mycoprotein products were rich in zinc, with a median content of 6.7 mg/100 g, and had very low content of phytate, which suggests mycoprotein as a good source of zinc. Degradability of fungal cell walls might, however, pose as a potential aggravating factor. None of the products could be regarded as a good source of iron due to very high content of phytate (9 to 1151 mg/100 g) and/or low content of iron (0.4 to 4.7 mg/100 g). Phytate:iron molar ratios in products with iron contents >2.1 mg/100 g ranged from 2.5 to 45. Tempeh stood out as a protein source with large potential due to low phytate content (24 mg/100 g) and an iron content (2 mg/100 g) close to the level of a nutrition claim. Producers of the products analyzed in this study appear to use nutritional claims regarding iron that appear not in line with European regulations, since the iron is in a form not available by the body. Meat substitutes analyzed in this study do not contribute to absorbed iron in a relevant manner. Individuals following mainly plant-based diets have to meet their iron needs through other sources. Salt and saturated fat were high in certain products, while other products were more in line with nutritional recommendations. Further investigation of the nutritional and health effects of protein extraction and extrusion is needed. We conclude that nutritional knowledge needs to be implemented in product development of meat substitutes.
The present study was conducted to preserve the microbial quality of chicken meat fillets during storage time by using sodium alginate active coating solutions incorporated with different natural ...antimicrobials including nisin, Cinnamomum zeylanicum (cinnamon), and rosemary essential oils (EOs) which were added individually and in combination. The samples were stored in refrigeration condition for 15days and were analyzed for total viable count, Enterobacteriaceae count, lactic acid bacteria count, Pseudomonas spp. count, psychrotrophic count, and yeast and mold count, as well as fate of inoculated Listeria monocytogenes at 3-day intervals. Results indicated that values of tested microbial indicators in all samples increased during storage. Antimicrobial agents, when used in combination, had stronger effect in preserving the microbial quality of chicken meat samples rather than their individual use and the strongest effect was observed in samples coated with alginate solution containing both cinnamon and rosemary EOs (CEO+REO). However, all treatments significantly inhibited microbial growth when compared to the control (P<0.05). Therefore, based on the results of this study, application of alginate coating solutions containing nisin, cinnamon, and rosemary EOs as natural preservatives is recommended in meat products especially in chicken meats.
•Chicken breast fillets were coated with alginate containing nisin, cinnamon and rosemary EOs.•Treatments effectively preserved microbial quality of chicken breast fillets than control.•Shelf life of chicken breast fillets extended when treated with antimicrobials (P<0.05).•These antimicrobial agents, when used in combination, showed stronger effect.•Combinational use caused a shelf life enhancement about 6days compared to control.
Meat, dairy, and cancer Abid, Zaynah; Cross, Amanda J; Sinha, Rashmi
The American journal of clinical nutrition,
07/2014, Volume:
100
Journal Article
Peer reviewed
Open access
In 2007 the World Cancer Research Fund and American Institute for Cancer Research (WCRF/AICR) report judged that the evidence for an association between red and processed meat consumption and ...colorectal cancer was convincing. In addition, the effect of other animal products on cancer risk has been studied, and the WCRF/AICR report concluded that milk probably decreases the risk of colorectal cancer but diets high in calcium probably increase the risk of prostate cancer, whereas there was limited evidence for an association between milk and bladder cancer and insufficient evidence for other cancers. There are several potential mechanisms relating meat to cancer, including heterocyclic amines, polycyclic aromatic hydrocarbons, N-nitroso compounds, and heme iron. Although the evidence in favor of a link between red and processed meat and colorectal cancer is convincing, the relations with other cancers are unclear. In this review, we summarize cohort studies conducted by the National Cancer Institute on meat and dairy intake in relation to cancer since the 2007 WCRF/AICR report. We also report the findings of meta-analyses published since 2007.
Display omitted
•Phosphates provide important function to processed meat systems.•Replacement of phosphates in processed meats requires innovative approaches.•Alternative ingredients struggle to ...replicate the function of inorganic phosphates.•Pairing novel processing techniques with alternative ingredients may be promising.
Meat and meat products provide high levels of nutrition and many health benefits to consumers, yet a controversy exists regarding the use of non-meat additives, such as the inorganic phosphates that are commonly used in meat processing, and particularly their relationship to cardiovascular health and kidney complications. Inorganic phosphates are salts of phosphoric acid (e.g., sodium phosphate, potassium phosphate, or calcium phosphate), whereas organic phosphates are ester compounds (e.g., the phospholipids found in cell membranes). In this sense, the meat industry remains active in its efforts to improve formulations for processed meat products with the use of natural ingredients. Despite efforts to improve formulations, many processed meat products still contain inorganic phosphates, which are used for their technological contributions to meat chemistry including improvements in water-holding capacity and protein solubilization. This review provides a thorough evaluation of phosphate substitutes in meat formulations and other processing technologies that can help eliminate phosphates from the formulations of processed meat products. In general, several ingredients have been evaluated as replacements for inorganic phosphates with varying degrees of success such as plant-based ingredients (e.g., starches, fibers, or seeds), fungi ingredients (e.g., mushrooms and mushroom extracts), algae ingredients, animal-based ingredients (e.g., meat/seafood, dairy, or egg materials), and inorganic compounds (i.e., minerals). Although these ingredients have shown some favorable effects in certain meat products, none have exactly matched the many functions of inorganic phosphates, so the support of extrinsic technologies, such as tumbling, ultrasound, high-pressure processing (HPP), and pulsed electric field (PEF), may be necessary to achieve similar physiochemical properties as conventional products. The meat industry should continue to investigate ways to scientifically innovate the formulations of, and the technologies used in, processed meat products while also listening to (and acting upon) the feedback from consumers.
Various meat quality characteristics of six muscles (
(LTL),
(SM),
(BF),
(SS),
(IS),
(ST)) from large-frame Boer Goats (BG) and Indigenous Veld Goats (IVG: Cape Speckled and the Cape Lob Ear) were ...studied. Weaner male BG (
= 18; 10 bucks and 8 wethers) and IVG (
= 19; 9 bucks and 10 wethers) were raised on hay and natural grass, and on a commercial pelleted diet to a live weight of 30-35 kg. All goats were slaughtered at a commercial abattoir and the dressed carcasses were chilled at 4 °C within 1 h post mortem. The muscles were dissected from both sides 24 h post mortem and aged for 1 d and 4 d. Variations in meat characteristics such as ultimate pH, water holding capacity (WHC), % purge, myofibril fragment length (MFL), intramuscular fat (IMF), connective tissue characteristics, and Warner-Bratzler shear force (WBSF) were recorded across muscles. Bucks had higher lightness (L*) and hue-angle values, whereas wethers had increased redness (a*) and chroma values. The muscle baseline data will allow informed decisions to support muscle-specific marketing strategies, which may be used to improve consumer acceptability of chevon.
Analytical approaches of meat authentication in food Sajali, Nurhayatie; Wong, Sie Chuong; Abu Bakar, Suhaili ...
International journal of food science & technology,
April 2021, Volume:
56, Issue:
4
Journal Article
Peer reviewed
Open access
Summary of analytical approaches for meat authentication.
Summary
Meat industry sector is likely exposed to illegal practices which involve replacement of meat ingredients with other animal species. ...Meat products are commonly modified during processing, and the cases have been rampant in certain part of the world. Meanwhile, individual consumption patterns are affected by religious belief and health reason. For instance, Muslims and Jews are prohibited from consuming pork and allergic reaction to certain meat species affects choices of meat products. Thus, food authentication is vital as it offers protection to consumers from fraudulent act. Numerous authentication techniques have been developed to tackle food fraud issues. Authentication methods are categorised mainly as targeted analysis which provides quantitative outcome and non‐targeted analysis which offers qualitative result. In the present review, both targeted and non‐targeted analyses for meat species authentication are discussed based on previous research conducted using these methods and how they serve the purpose for authentication.
Visible and near infrared reflectance (Vis-NIR, 350 to 1800nm), and near infrared transmittance (NIT, 850 to 1050nm) spectroscopy were used to predict beef quality traits of intact and ground meat ...samples. Calibration equations were developed from reference data (n=312) of pH, color traits (L*, a*, and b*), ageing loss (%), cooking loss (%), and Warner–Bratzler shear force (WBSF, N) using partial least squares regressions. Predictive ability of the models was assessed by coefficient of determination of cross-validation (R2CV) and root mean square error of cross-validation. Quality traits were better predicted on intact than on ground samples, and the best results were obtained using Vis-NIR spectroscopy. Predictions were good (R2CV=0.62 to 0.73) for pH, L*, and a*, hardly sufficient (R2CV=0.34 to 0.60) for b*, cooking loss, and WBSF, and unsatisfactory for ageing loss (R2CV=0.15). Vis-NIR spectroscopy might be used to predict some physical beef quality traits on intact meat samples.
► Physical quality traits were investigated on intact and ground beef meat samples. ► Two infrared technologies (Vis-NIR and NIT) were used. ► Quality traits were better predicted on intact samples using Vis-NIR spectra. ► Vis-NIR might be used for screening purposes to predict some quality traits.
PDF
