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3 pages, 215 KiB

Open AccessEditorial

Special Issue “New Frontiers in Meat Science and Technology”

by Joanna Stadnik, Małgorzata Karwowska and Karolina Wójciak

Appl. Sci. 2022, 12(19), 9489; https://doi.org/10.3390/app12199489 - 22 Sep 2022

Viewed by 1101

Abstract

To meet the growing demands of consumers, in the field of meat science, the search for methods to increase the nutritional value and provide functional features to meat products has recently rapidly expanded [...] Full article

(This article belongs to the Special Issue New Frontiers in Meat Science and Technology)

Research

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15 pages, 5561 KiB

Open AccessArticle

The Influence of Viburnum opulus Fruits Addition on Some Quality Properties of Homogenized Meat Products

by Monika Mazur, Anna Marietta Salejda, Kinga Maria Pilarska, Grażyna Krasnowska, Agnieszka Nawirska-Olszańska, Joanna Kolniak-Ostek and Przemysław Bąbelewski

Appl. Sci. 2021, 11(7), 3141; https://doi.org/10.3390/app11073141 - 1 Apr 2021

Cited by 8 | Viewed by 2484

Abstract

This review describes the effect of added freeze-dried guelder rose fruit powder (GRFP) on the quality parameter of homogenized meat products (HMP). In this study, the pH, cooking loss, instrumental color (L*, a* and b*), texture profile, TBARS (Thiobarbituric acid reactive substances), antimicrobial [...] Read more.

This review describes the effect of added freeze-dried guelder rose fruit powder (GRFP) on the quality parameter of homogenized meat products (HMP). In this study, the pH, cooking loss, instrumental color (L*, a* and b*), texture profile, TBARS (Thiobarbituric acid reactive substances), antimicrobial assay, polyphenol content and sensory evaluation of HMP were evaluated. Due to the antioxidant activity of guelder rose fruit (the chlorogenic acid dominated among the identified compounds of the fruit), it was observed that, in the samples with the highest amount of the extract, the amount of microorganisms responsible for food spoilage decreased after storage time (14 days, 4 °C). The addition of lyophilized fruits with a low pH value resulted in the highest cooking loss. The results of sensory evaluation show that, along with the increase of GRFP addition, the taste and smell of meat products become less acceptable. The bitter taste of guelder rose fruit can affect the sensory assessment of meat products. This study is of a pilot nature; further research attempts will be made to offset the problems and design certain solutions, e.g., the use of freeze-dried encapsulation and its addition to meat products. Full article

(This article belongs to the Special Issue New Frontiers in Meat Science and Technology)

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13 pages, 579 KiB

Open AccessArticle

The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins

by Małgorzata Karwowska, Joanna Stadnik and Karolina Wójciak

Appl. Sci. 2021, 11(7), 2983; https://doi.org/10.3390/app11072983 - 26 Mar 2021

Cited by 6 | Viewed by 5714

Abstract

This study evaluated the effect of sodium nitrate reduction on the following parameters: thiobarbituric acid reactive substances, the color parameters (CIE L* a* b*), total heme pigments, heme iron content and nutritional value related to N-nitrosamines content as well as nitrate and nitrite [...] Read more.

This study evaluated the effect of sodium nitrate reduction on the following parameters: thiobarbituric acid reactive substances, the color parameters (CIE L* a* b*), total heme pigments, heme iron content and nutritional value related to N-nitrosamines content as well as nitrate and nitrite residues of traditionally produced fermented loins. Raw loins (m. longissimus thoracis et lumborum) and fermented products with different levels of nitrate added (0, 50, 100, 150 mg kg⁻¹) were tested during six months of vacuum storage. The reduction of nitrate did not lead to statistically significant changes in total pigment content as well as heme iron content in fermented loins at the end of processing and during storage. Water activity did not differ statistically significantly between the formulations. Fermented loins at the end of processing revealed residual sodium nitrite levels of <10 mg kg⁻¹, while the amount of nitrate residue depended on the level added during production, obtaining the highest value of 19.0 mg kg⁻¹ for the sample with the highest nitrate addition. The level of nitrosamines was <5 µg kg⁻¹ in all samples, which proves their chemical safety. In conclusion, the use of nitrate reduced to 50 mg kg⁻¹ in fermented loins allows to obtain a product with properties similar to the product with 150 mg kg⁻¹ of nitrate, especially in terms of its physicochemical properties and lipid oxidation. Full article

(This article belongs to the Special Issue New Frontiers in Meat Science and Technology)

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16 pages, 715 KiB

Open AccessArticle

Effects of Adding Moringa oleifera Leaves Powder on the Nutritional Properties, Lipid Oxidation and Microbial Growth in Ground Beef during Cold Storage

by Mpho Edward Mashau, Kgaogelo Edwin Ramatsetse and Shonisani Eugenia Ramashia

Appl. Sci. 2021, 11(7), 2944; https://doi.org/10.3390/app11072944 - 25 Mar 2021

Cited by 22 | Viewed by 4132

Abstract

The utilisation of Moringa oleifera leaves powder (MOLP) to improve the nutritional properties and inhibit lipid oxidation and the proliferation of microorganisms in ground beef during cold storage was examined. The effects of 0.2, 0.4, 0.6, and 0.8% MOLP on the nutritional properties [...] Read more.

The utilisation of Moringa oleifera leaves powder (MOLP) to improve the nutritional properties and inhibit lipid oxidation and the proliferation of microorganisms in ground beef during cold storage was examined. The effects of 0.2, 0.4, 0.6, and 0.8% MOLP on the nutritional properties (proximate composition, total phenolic and total flavonoid content), thiobarbituric acid reactive substances (TBARS), microbial composition, physicochemical characteristics (pH value, colour attributes, and cooking properties), and sensory analysis of ground beef were investigated. The findings showed that ash, protein, polyphenolic compounds, pH, colour, and microbial growth increased significantly, while moisture, fat content, and TBARS decreased significantly, with an increase in the concentration of MOLP during cold storage. Moderate levels (0.2 and 0.4%) of MOLP did not affect the sensory attributes of stored ground beef. Evidently, MOLP can be utilised as a natural preservative in ground beef to improve the nutritional value and inhibit lipid oxidation. Full article

(This article belongs to the Special Issue New Frontiers in Meat Science and Technology)

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16 pages, 2209 KiB

Open AccessArticle

Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat

by Beata Łaszkiewicz, Piotr Szymański, Dorota Zielińska and Danuta Kołożyn-Krajewska

Appl. Sci. 2021, 11(4), 1576; https://doi.org/10.3390/app11041576 - 9 Feb 2021

Cited by 12 | Viewed by 2446

Abstract

The aim of the research was an assessment of the effect of the Lactiplantibacillus plantarum SCH1 strain isolated from ecological raw fermented pork roast on pH, redox potential, nitrites, and nitrates content, L a* b* color parameters, total heme pigments content, nitrosyl myoglobin [...] Read more.

The aim of the research was an assessment of the effect of the Lactiplantibacillus plantarum SCH1 strain isolated from ecological raw fermented pork roast on pH, redox potential, nitrites, and nitrates content, L a* b* color parameters, total heme pigments content, nitrosyl myoglobin concentration, as well as the microbiological quality and sensory traits of cooked sausages produced from mechanically separated poultry meat (MSPM), cured with a lower sodium nitrite level (NaNO₂ 50 mg/kg) after production as well as after storage (1 and 3 weeks of storage). The biochemical identification of the Lactobacillus bacteria after storage was also performed. Tests were performed in two sausage treatments: C—control sausage made from MSPM and L—sausage made from MSPM inoculated with L. plantarum at approx. 10⁷ cfu/g. No negative effect of using the L. plantarum SCH1 strain on the physical and chemical MSPM sausage features was found. The treatment with L. plantarum SCH1 was of better microbiological quality after 3 weeks of storage. The sausages with L. plantarum SCH1 kept good sensory quality while the control treatment was spoiled after storage. Full article

(This article belongs to the Special Issue New Frontiers in Meat Science and Technology)

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15 pages, 515 KiB

Open AccessArticle

Comparative Studies on the Fatty Acid Profile and Volatile Compounds of Fallow Deer and Beef Fermented Sausages without Nitrite Produced with the Addition of Acid Whey

by Małgorzata Karwowska, Anna D. Kononiuk, Paula Borrajo and José M. Lorenzo

Appl. Sci. 2021, 11(3), 1320; https://doi.org/10.3390/app11031320 - 1 Feb 2021

Cited by 17 | Viewed by 2575

Abstract

This study aims to improve knowledge on fermented beef and fallow deer sausages and the effect of nitrite elimination and the addition of freeze dried acid whey on the fatty acid profile and volatile compounds. Three different formulations within each of the two [...] Read more.

This study aims to improve knowledge on fermented beef and fallow deer sausages and the effect of nitrite elimination and the addition of freeze dried acid whey on the fatty acid profile and volatile compounds. Three different formulations within each of the two product groups, made of beef and fallow deer meat, respectively, were prepared: control sample with sodium nitrite, sample without nitrite, and sample without nitrite and with the addition of freeze-dried acid whey powder (0.7%). After production, the sausages were subjected to analysis including proximate chemical composition, pH and water activity, Thiobarbituric Acid Reactive Substance (TBARS), fatty acid profile, and volatile compound determination. The fermented sausages were characterized by an average pH and water activity in the range of 5.23–5.79 and 0.910–0.918, respectively. Fallow deer sausages were characterized by a higher content of saturated and polyunsaturated fatty acids in comparison to beef sausages. The elimination of nitrite did not significantly affect the amount of volatile compounds in fermented sausages. However, the effect of the freeze-dried acid whey powder addition on the amount of some volatile compounds in uncured sausages was observed, in particular, that derived from bacterial metabolism. Full article

(This article belongs to the Special Issue New Frontiers in Meat Science and Technology)

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17 pages, 817 KiB

Open AccessArticle

The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite

by Piotr Szymański, Beata Łaszkiewicz, Aneta Kern-Jędrychowska, Urszula Siekierko and Danuta Kołożyn-Krajewska

Appl. Sci. 2021, 11(3), 904; https://doi.org/10.3390/app11030904 - 20 Jan 2021

Cited by 8 | Viewed by 2716

Abstract

The aim of the research was to estimate the possibility of using mixed bacteria cultures consisting of Lactobacillus fermentum S8 and Staphylococcus carnosus ATCC 51365 in the meat curing process with a reduced amount of sodium nitrite and to study the effect of [...] Read more.

The aim of the research was to estimate the possibility of using mixed bacteria cultures consisting of Lactobacillus fermentum S8 and Staphylococcus carnosus ATCC 51365 in the meat curing process with a reduced amount of sodium nitrite and to study the effect of bacteria on residual nitrites and nitrates, nitrosyl pigments content, colour, pH, redox potential, microbiologic, and the sensory quality of a cooked meat product. The study was performed on heat treated three-model meat treatments in cans: (C) a control treatment with NaNO₂ at 100 mg/kg, (M) a treatment with NaNO₂ at 50 mg/kg and (SL) a treatment with NaNO₂ at 50 mg/kg and L. fermentum S8 at about 10⁷ cfu/g and S. carnosus ATCC 51365 at about of 10⁷ cfu/g. The research was performed after production and after cold storage. It was shown that using a mixed bacteria culture for meat curing had an influence (p < 0.05) on reducing nitrite and nitrate levels and increasing the amount of nitrosyl pigments in the SL treatment compared to the M treatment. Applying mixed bacteria in curing meat with NaNO₂ at 50 mg/kg allowed for obtaining a higher redness in the cooked meat product after production, storage and exposure to light than in the product cured with NaNO₂ at 100 mg/kg, with similar sensory and microbiological quality in both products. Full article

(This article belongs to the Special Issue New Frontiers in Meat Science and Technology)

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10 pages, 826 KiB

Open AccessArticle

Determining Relationships between Marbling Scores and Carcass Yield Traits of German Beef Bull Carcasses Using Video-Image Analysis at the 12th and 10th Rib Position of Longissimus Thoracis and EUROP Classification

by Lisa Schulz and Albert Sundrum

Appl. Sci. 2021, 11(1), 269; https://doi.org/10.3390/app11010269 - 30 Dec 2020

Cited by 4 | Viewed by 2653

Abstract

In contrast to other international beef classification systems, the European EUROP system disregards marbling in meat quality assessment. Instead, it focuses primarily on the assessment of conformation and fat score. Due to the lack of more specific assessment, beef quality in Germany is [...] Read more.

In contrast to other international beef classification systems, the European EUROP system disregards marbling in meat quality assessment. Instead, it focuses primarily on the assessment of conformation and fat score. Due to the lack of more specific assessment, beef quality in Germany is less known than beef produced in other countries and is largely incomparable to international standards. The aim of this study was to explore the potential of video-image analysis (VIA) for the assessment of bull carcasses for the commercial beef market in Germany. Marbling scores and carcass traits of 170 carcasses were assessed at the 10th/11th and 12th/13th rib-eye sections of longissimus thoracis. Results showed that VIA is able to precisely assess marbling scores at a German cutting position with a close relation (r = 0.83) to the US position. Furthermore, carcass traits integral to the US Yield Grade, such as rib fat (mean 112 mm) and a modified trait of fat/meat ratio, were assessed at the 10th/11th rib-eye position in a process reliably corresponding to the US position (mean 98 mm). EUROP traits showed only weak relationships with marbling scores, VIA measured rib fat thickness, and carcass weights. Although complete validation of video image analysis requires further research with a higher number of test animals, VIA is a viable tool for classifying the variation of German beef carcasses more reliably during the slaughter line and it could valuably supplement EUROP classification traits. Full article

(This article belongs to the Special Issue New Frontiers in Meat Science and Technology)

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12 pages, 577 KiB

Open AccessFeature PaperArticle

Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

by Piotr Skałecki, Agnieszka Kaliniak-Dziura, Piotr Domaradzki, Mariusz Florek, Ewa Poleszak and Małgorzata Dmoch

Appl. Sci. 2021, 11(1), 188; https://doi.org/10.3390/app11010188 - 28 Dec 2020

Cited by 6 | Viewed by 2978

Abstract

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental [...] Read more.

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental group (n = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (n = 6). The pâtés’ pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork pâtés (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pâtés, while maintaining full acceptability in consumer assessment. The addition of fish roe significantly increased the healthful quality by improving the fatty acid profile of pâtés, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product). Full article

(This article belongs to the Special Issue New Frontiers in Meat Science and Technology)

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10 pages, 286 KiB

Open AccessArticle

The Applicability of Total Color Difference ΔE for Determining the Blooming Time in Longissimus Lumborum and Semimembranosus Muscles from Holstein-Friesian Bulls at Different Ageing Times

by Katarzyna Tkacz, Monika Modzelewska-Kapituła, Adam Więk and Zenon Nogalski

Appl. Sci. 2020, 10(22), 8215; https://doi.org/10.3390/app10228215 - 20 Nov 2020

Cited by 19 | Viewed by 2565

Abstract

This study was conducted to determine the optimal blooming time in beef muscles based on ΔE, and to analyze the effects of muscle type and ageing time on beef color and blooming. Beef color was determined on freshly cut longissimus lumborum (LL, n [...] Read more.

This study was conducted to determine the optimal blooming time in beef muscles based on ΔE, and to analyze the effects of muscle type and ageing time on beef color and blooming. Beef color was determined on freshly cut longissimus lumborum (LL, n = 8) and semimembranosus (SM, n = 8) muscles on days 1, 9, and 14 of ageing during 60 min blooming at 5 min intervals. It was found that ΔE₀, representing the difference in color between freshly cut muscles and subsequently analyzed samples, supported the determination of the optimal blooming time, which varied across ageing times (15, 20, 25 min for the LL muscle, and 10, 15, 20 min for the SM muscle on days 1, 9, and 14 of ageing, respectively). Beef color was affected by both muscle type and ageing. The values of color parameters increased between days 1 and 9 of ageing. The results may have practical applications because beef should be presented to consumers and restaurant owners approximately 25 min after cutting, when its color has fully developed. Full article

(This article belongs to the Special Issue New Frontiers in Meat Science and Technology)

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16 pages, 9082 KiB

Open AccessArticle

The Effect of Supplementing Pig Diet with Chestnut Wood Extract or Hops on Fresh Meat and Dry-Cured Products

by Urška Tomažin, Martin Škrlep, Maja Prevolnik Povše, Nina Batorek-Lukač, Danijel Karolyi, Matjaž Červek and Marjeta Čandek-Potokar

Appl. Sci. 2020, 10(19), 6922; https://doi.org/10.3390/app10196922 - 2 Oct 2020

Cited by 2 | Viewed by 2311

Abstract

Oxidation is one of the major reasons for impaired quality of meat and meat products but can be prevented by the addition of antioxidants. In the present study, the effect of dietary sweet chestnut wood extract and hop cones on the quality and [...] Read more.

Oxidation is one of the major reasons for impaired quality of meat and meat products but can be prevented by the addition of antioxidants. In the present study, the effect of dietary sweet chestnut wood extract and hop cones on the quality and oxidative stability of meat and dry-cured products was investigated. Control pigs (N = 11) were fed a commercial diet (13.1 MJ metabolizable energy, 15.5% crude protein), while the other two experimental groups were supplemented with 3% of sweet chestnut wood extract (Tannin; N = 12) or 0.4% of hop cones (Hops; N = 11). The quality of meat and dry-cured products was evaluated by means of chemical composition, water holding capacity, objective color, and lipid and protein oxidation. No major effects of sweet chestnut wood extract or of hops supplementation were observed, nevertheless, some indications of improved water holding capacity could be attributed to antioxidants supplementation. The color evolution of dry-cured bellies from Tannin and Hops groups of pigs during refrigerated storage was also indicative of an improved oxidative stability. Full article

(This article belongs to the Special Issue New Frontiers in Meat Science and Technology)

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10 pages, 393 KiB

Open AccessArticle

Effect Of Rapeseed Oil and Mineral Additive in Pig Diet on Physicochemical and Sensory Parameters of Cured Ham

by Anna Marietta Salejda, Grażyna Krasnowska, Małgorzata Korzeniowska, Monika Mazur and Anna Zwyrzykowska-Wodzińska

Appl. Sci. 2020, 10(19), 6796; https://doi.org/10.3390/app10196796 - 28 Sep 2020

Cited by 2 | Viewed by 2112

Abstract

The aim of the present study was to investigate the effect of modifications of pig-feeding by additions of rapeseed oil and the humus-containing mineral additive Humokarbowit^® on selected quality parameters of cured ham. Pig hybrids (Polish Landrace × Large White Breed) × [...] Read more.

The aim of the present study was to investigate the effect of modifications of pig-feeding by additions of rapeseed oil and the humus-containing mineral additive Humokarbowit^® on selected quality parameters of cured ham. Pig hybrids (Polish Landrace × Large White Breed) × Piétrain) were used in the feeding experiments. Humokarbowit^® was added up to 4%. Rapeseed oil was added at the dosage of 10 g·kg⁻¹ of complete diet. The physicochemical, technological and sensory qualities of prepared hams were evaluated. Supplementation of pig diet with rapeseed oil and humus-containing mineral additive did not change the technical parameters of the final product, namely, the yield of the production process and weight losses. Cured hams manufactured meat from pigs fed the supplemented diet were brighter and less yellow than cured hams of pigs fed a normal diet. The applied feed modification contributed also to better storage stability of the meat product color. The control and experimental products did not show significant differences in sensory value. Supplementation of pig diets with rapeseed oil and Humokarbowit^® increased content of polyenoic—especially n-3-free—fatty acids, comparing to control group, as well as ratio between n-6 and n-3 FFA. Used additives were effective as feed component in prevention of changes in the fatty acids content of cured hams during storage. In summary, the addition of rapeseed oil and humus-containing preparation to pig diets had a positive effect on raw meat quality and may have a beneficial effects on human health by increased polyenoic fatty acids content. Full article

(This article belongs to the Special Issue New Frontiers in Meat Science and Technology)

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11 pages, 1091 KiB

Open AccessArticle

Different Pressures, Low Temperature, and Short-Duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-Stored Chicken Meat

by Safiullah Jauhar, Mohammad Rashedi Ismail-Fitry, Gun Hean Chong, Mahmud Ab Rashid Nor-Khaizura and Wan Zunairah Wan Ibadullah

Appl. Sci. 2020, 10(19), 6629; https://doi.org/10.3390/app10196629 - 23 Sep 2020

Cited by 8 | Viewed by 2761

Abstract

This work aimed to determine the microbiological, physicochemical, microstructural, and sensorial attributes of chicken meat treated with different pressures of supercritical carbon dioxide (SC-CO₂) at a low temperature for a short duration. The raw chicken meat was subjected to three pressures: [...] Read more.

This work aimed to determine the microbiological, physicochemical, microstructural, and sensorial attributes of chicken meat treated with different pressures of supercritical carbon dioxide (SC-CO₂) at a low temperature for a short duration. The raw chicken meat was subjected to three pressures: 7.4, 11.4 and 15.4 MPa at 31 °C for 10 min and then stored at 4 °C for seven days. The 11.4 and 15.4 MPa treatments on the zeroth day reduced the microbial load compared to the control and 7.4 MPa treatment. Similarly, the higher pressure resulted in a decrease in the total count of yeast and mold. The SC-CO₂ had a lesser effect on the lipid peroxidation, pH, cooking loss, and water holding capacity of the treated chicken meats. Color analysis showed an increase in lightness (L*) and a reduction in redness (a*) on the sample surface. Both texture and color results were within acceptable ranges. SC-CO₂ treatment with 11.4 or 15.4 MPa at a low temperature for a short time improve microbiological safety while retaining the quality of chicken meat. These findings can be expanded and applied as an alternative for non-thermal processing of chicken meat. Full article

(This article belongs to the Special Issue New Frontiers in Meat Science and Technology)

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16 pages, 1796 KiB

Open AccessArticle

Potential Use of Near-Infrared Spectroscopy to Predict Fatty Acid Profile of Meat from Different European Autochthonous Pig Breeds

by Alberto Ortiz, Silvia Parrini, David Tejerina, José Pedro Pinto de Araújo, Marjeta Čandek-Potokar, Alessandro Crovetti, Juan Maria Garcia-Casco, Joel González, Francisco Ignacio Hernández-García, Danijel Karolyi, Vladimir Margeta, José Manuel Martins, Rosa Nieto, Matthias Petig, Violeta Razmaite, Francesco Sirtori, Bénédicte Lebret and Riccardo Bozzi

Appl. Sci. 2020, 10(17), 5801; https://doi.org/10.3390/app10175801 - 21 Aug 2020

Cited by 12 | Viewed by 3643

Abstract

Autochthonous pig breeds provide products of differentiated quality, among which quality control is difficult to perform and insufficient for current market requirements. The present research evaluates the predictive ability of near-infrared (NIR) spectroscopy, combined with chemometric methods as a rapid and affordable tool [...] Read more.

Autochthonous pig breeds provide products of differentiated quality, among which quality control is difficult to perform and insufficient for current market requirements. The present research evaluates the predictive ability of near-infrared (NIR) spectroscopy, combined with chemometric methods as a rapid and affordable tool to assure traceability and quality control. Thus, NIR technology was assessed for intact and minced muscle Longissimus thoracis et lumborum samples collected from 12 European autochthonous pig breeds for the quantification of lipid content and fatty acid composition. Different tests were performed using different numbers of samples for calibration and validation. The best predictive ability was found using minced presentation and set with 80% of the samples for the calibration and the remaining 20% for the external validation test for the following traits: lipid content and saturated and polyunsaturated fatty acids, which attained both the highest determination coefficients (0.89, 0.61, and 0.65, respectively) and the lowest root mean square errors in external validation (0.62, 1.82, and 1.36, respectively). Lower predictive ability was observed for intact muscles. These results could contribute to improve the management of autochthonous breeds and to ensure quality of their products by traditional meat industry chains. Full article

(This article belongs to the Special Issue New Frontiers in Meat Science and Technology)

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13 pages, 792 KiB

Open AccessArticle

Combined Effect of Sonication and Acid Whey on Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities of Peptides Obtained from Dry-Cured Pork Loin

by Paulina Kęska and Joanna Stadnik

Appl. Sci. 2020, 10(13), 4521; https://doi.org/10.3390/app10134521 - 29 Jun 2020

Cited by 6 | Viewed by 2284

Abstract

This study aimed to determine the effects of sonication and acid whey maceration on the oxidative stability, antioxidant activity and angiotensin-converting enzyme (ACE) inhibitory activity of peptides obtained from dry-cured pork loins. The changes in the selected parameters were documented over 7, 21 [...] Read more.

This study aimed to determine the effects of sonication and acid whey maceration on the oxidative stability, antioxidant activity and angiotensin-converting enzyme (ACE) inhibitory activity of peptides obtained from dry-cured pork loins. The changes in the selected parameters were documented over 7, 21 and 42 days of storage. The lowest antioxidant and angiotensin-converting enzyme inhibitory activities of peptides were noted in batches with curing salt (C) and acid whey (SW) compared to batches with sea salt (S). In this sample range, the lowest oxidation–reduction power values were associated with the use of ultrasound. In addition, higher antiradical activity (against ABTS^•+) and reducing power values were observed for the sea salt ultrasound (SU) batches (after 21 and 42 days) and for the acid whey ultrasound (SWU) batches (after 7 and 21 days). Contrasting results were obtained for samples with sea salt (S and SU), which were characterized by a higher content of peptides, better antiradical properties and the highest potential to inhibit ACE (after seven days). Full article

(This article belongs to the Special Issue New Frontiers in Meat Science and Technology)

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11 pages, 1231 KiB

Open AccessArticle

Physical Changes during Post-Mortem Ageing of High-Value Impala (Aepyceros Melampus) Steaks

by Tersia Needham, Retha A. Engels and Louwrens C. Hoffman

Appl. Sci. 2020, 10(13), 4485; https://doi.org/10.3390/app10134485 - 29 Jun 2020

Cited by 5 | Viewed by 2345

Abstract

Antelope meat production is rapidly growing, not only due to their adaptation to marginal land usage, but also because of its favorable nutritional properties and free-range production. However, limited information is available on the meat quality and processing potential of game meat for [...] Read more.

Antelope meat production is rapidly growing, not only due to their adaptation to marginal land usage, but also because of its favorable nutritional properties and free-range production. However, limited information is available on the meat quality and processing potential of game meat for commercial consumption. The objective of this study was to determine the ageing period to achieve maximum tenderness of longissimus thoracis et lumborum (LTL) muscles of impala. The LTL muscles of 11 male and 11 female impala were harvested, and divided into eight portions. Each portion was randomly allocated to 1, 2, 4, 6, 8, 10, 12, or 14 days of wet-ageing (4 °C) in vacuum packaging. The meat pH, color, weep loss, cooking loss, and Warner–Bratzler shear force were measured throughout ageing. Initially the ageing profile differed depending on the sex of the animal from which the muscle was harvested; however, after 8 days of ageing, maximum tenderness was reached (13.5 ± 0.91 N) and no further sex differences were seen. Ageing improved the surface color of all meat until day 8, after which discoloration occurred. Therefore, it is recommended that impala LTL steaks should be wet-aged at 4 °C for eight days to achieve maximum tenderness and minimize sex variability. Full article

(This article belongs to the Special Issue New Frontiers in Meat Science and Technology)

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14 pages, 764 KiB

Open AccessArticle

The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions

by Katarzyna Neffe-Skocińska, Anna Okoń, Dorota Zielińska, Piotr Szymański, Barbara Sionek and Danuta Kołożyn-Krajewska

Appl. Sci. 2020, 10(12), 4311; https://doi.org/10.3390/app10124311 - 23 Jun 2020

Cited by 12 | Viewed by 3386

Abstract

Probiotic strains used in the production of dry fermented meat should have appropriate technological properties comparable to traditional starter cultures used in meat processing. The problem arises when probiotics are added to a nonsterile food matrix, such as meat, and when it is [...] Read more.

Probiotic strains used in the production of dry fermented meat should have appropriate technological properties comparable to traditional starter cultures used in meat processing. The problem arises when probiotics are added to a nonsterile food matrix, such as meat, and when it is uncertain whether these microorganisms have dominated the environment. The study aimed to assess the microbiological, physicochemical quality and safety of dry fermented pork loins and sausages with the addition of the probiotic starter culture LOCK900, produced under industrial conditions. Additionally, genetic identification by the PCR method and the presence of LOCK900 in the final products and after storage was done. It was demonstrated by the high number of LAB (>6.0 log cfu g ⁻¹) and confirmed the presence in 90% of the probiotic strain LOCK900 in the study of dry fermented meat products during all processing stages. Moreover, the safe and good quality loins and sausages can be stored in refrigerated, anaerobic conditions for 12 weeks, provided that optimized technological conditions are applied. In conclusion, the obtained results of the experiment showed that it is possible to create innovative functional dry fermented pork loins and sausages in a laboratory and then transfer the developed technology to full industrial conditions. Full article

(This article belongs to the Special Issue New Frontiers in Meat Science and Technology)

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25 pages, 951 KiB

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Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020)

by Christopher Bryant and Julie Barnett

Appl. Sci. 2020, 10(15), 5201; https://doi.org/10.3390/app10155201 - 28 Jul 2020

Cited by 192 | Viewed by 33662

Abstract

Cultured meat is one of a number of alternative proteins which can help to reduce the demand for meat from animals in the future. As cultured meat nears commercialization, research on consumers’ perceptions of the technology has proliferated. We build on our 2018 [...] Read more.

Cultured meat is one of a number of alternative proteins which can help to reduce the demand for meat from animals in the future. As cultured meat nears commercialization, research on consumers’ perceptions of the technology has proliferated. We build on our 2018 systematic review to identify 26 empirical studies on consumer acceptance of cultured meat published in peer-reviewed journals since then. We find support for many of the findings of our previous review, as well as novel insights into the market for cultured meat. We find evidence of a substantial market for cultured meat in many countries, as well as markets and demographics which are particularly open to the concept. Consumers mostly identified animal- and environment-related benefits, but there is plenty of potential to highlight personal benefits such as health and food safety. The safety of cultured meat and its nutritional qualities are intuitively seen as risks by some consumers, although some recognize potential benefits in these areas. Evidence suggests that acceptance can be increased with positive information, as well as frames which invoke more positive associations. We conclude by arguing that cultured meat will form one part of a varied landscape of future protein sources, each appealing to different groups of consumers to achieve an overall reduction in conventional meat consumption. We acknowledge a range of pro-cultured meat messaging strategies, and suggest that framing cultured meat as a solution to existing food safety problems may be an effective approach to increase acceptance. In the long-term, objections based in neophobia and norm violation will decrease, and widespread acceptance will depend in large part on the price and taste. Full article

(This article belongs to the Special Issue New Frontiers in Meat Science and Technology)

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