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Editorial

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2 pages, 171 KiB

Open AccessEditorial

Meat Microflora and the Quality of Meat Products

by Piotr Szymański, Dorota Zielińska, Anna Okoń and Anna Łepecka

Foods 2023, 12(9), 1895; https://doi.org/10.3390/foods12091895 - 5 May 2023

Viewed by 2021

Abstract

Meat and meat products are not only a source of nutrients for humans [...] Full article

(This article belongs to the Special Issue Meat Microflora and the Quality of Meat Products)

Research

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16 pages, 684 KiB

Open AccessArticle

Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing

by Agnieszka Latoch, Dariusz M. Stasiak and Andrzej Junkuszew

Foods 2023, 12(7), 1379; https://doi.org/10.3390/foods12071379 - 24 Mar 2023

Cited by 3 | Viewed by 1702

Abstract

The microbiological and chemical stability of stuffing is crucial in meat processing. Small ruminant (lamb) meat has many nutritional advantages (fatty acid composition and ratio, high biological value of protein, source of zinc, and selenium) but is poorly utilized in processing. In this [...] Read more.

The microbiological and chemical stability of stuffing is crucial in meat processing. Small ruminant (lamb) meat has many nutritional advantages (fatty acid composition and ratio, high biological value of protein, source of zinc, and selenium) but is poorly utilized in processing. In this experiment, we determined the effects of physical (sonication), chemical (salt, curing salt, and air access), and microbiological (acid whey) factors on the microbiological and chemical stability of lamb meat stuffing. Proximate composition and fatty acids profile, pH, water activity, lipid oxidation, color parameters, and microbiology examinations were performed in fresh meat stuffing and on the fifth day of refrigerated storage. Ultrasound treatment of the meat with whey reduced its acidity and increased the oxidative stability of fats but did not modify the water activity and color of the stuffing. Stuffing sonication did not affect the growth of LAB but reduced the number of Entereobacteriace, especially in the presence of whey and salt. The treatment of lamb meat stuffing with low-frequency and medium-intensity ultrasound assisted by the addition of acid whey and salt is a technique conducive to reducing the use of nitrates in meat technology and their consumption by consumers. Full article

(This article belongs to the Special Issue Meat Microflora and the Quality of Meat Products)

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17 pages, 2834 KiB

Open AccessArticle

Development of a Multifunctional Edible Coating and Its Preservation Effect on Sturgeon (Acipenser baeri♀× Acipenser schrenckii♂) Fillets during Refrigerated Storage at 4 °C

by Chunming Tan, De Pang, Ruiyun Wu, Fanglei Zou, Bo Zhang, Nan Shang and Pinglan Li

Foods 2022, 11(21), 3380; https://doi.org/10.3390/foods11213380 - 27 Oct 2022

Cited by 9 | Viewed by 2430

Abstract

Although many coatings and films can improve the quality and shelf life of fish fillets during refrigerated storage, a more multifunctional coating material is needed. In this study, an edible alginate/protein-based coating solution was prepared by incorporating antimicrobial agents. The coating properties were [...] Read more.

Although many coatings and films can improve the quality and shelf life of fish fillets during refrigerated storage, a more multifunctional coating material is needed. In this study, an edible alginate/protein-based coating solution was prepared by incorporating antimicrobial agents. The coating properties were characterized and its effects on the quality and shelf life of sturgeon fillets during refrigeration (4 °C) were investigated. Compared with sodium alginate coating (2% sodium alginate + antibacterial agents, H), the composite coatings (2% sodium alginate + antibacterial agents + 1:15 or 1:10 protein solution, HP-15 and HP-10) exhibited a more stable structure and better light, gas, and water barrier properties, and showed better quality-preservation effects on sturgeon fillets. The composite coatings treatments, especially HP-10 composite coating, exhibited significant (p < 0.05) effects in inhibiting microbial growth, maintaining sensory quality, reducing the production of total volatile basic nitrogen (TVB-N), decreasing nucleotide breakdown, and delaying the lipid oxidation and protein degradation in fillets. These findings confirm that the composite coatings can be used as a multifunctional coating material for freshness preservation of sturgeon fillets to improve quality and extend shelf life. Full article

(This article belongs to the Special Issue Meat Microflora and the Quality of Meat Products)

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13 pages, 3355 KiB

Open AccessArticle

Effects of Microbial Communities on Volatile Profiles and Biogenic Amines in Beef Jerky from Inner Mongolian Districts

by Xueying Sun, Lina Sun, Lin Su, Huiting Wang, Dan Wang, Jianlin Liu, Erke Sun, Guanhua Hu, Chang Liu, Aiwu Gao, Ye Jin and Lihua Zhao

Foods 2022, 11(17), 2659; https://doi.org/10.3390/foods11172659 - 1 Sep 2022

Cited by 4 | Viewed by 2258

Abstract

Beef jerky is a traditional fermented meat product from Inner Mongolia, handcrafted by artisans. We investigated the bacteria of the microbial community, volatile flavor components, and biogenic amines of Inner Mongolia beef jerky via high-throughput sequencing, solid-phase microextraction with gas chromatography–mass spectrometry, and [...] Read more.

Beef jerky is a traditional fermented meat product from Inner Mongolia, handcrafted by artisans. We investigated the bacteria of the microbial community, volatile flavor components, and biogenic amines of Inner Mongolia beef jerky via high-throughput sequencing, solid-phase microextraction with gas chromatography–mass spectrometry, and high-performance liquid chromatography, respectively. Thirty-three bacteria were identified, predominantly from the genera Pseudomonas (45.4%), Ralstonia (13.4%), and Acinetobacter (7.3%). Fifty-nine volatile flavor compounds and eight biogenic amines were detected. Based on Spearman’s correlation coefficient, 20 bacterial genera were significantly associated with the dominant volatile compounds in the beef jerky samples (p < 0.05). The results demonstrated that beef jerky may be toxic due to cadaverine, putrescine, and histamine; moreover, the amounts of putrescine and cadaverine were positively correlated with the abundance of unclassified_f_Enterobacteriaceae (p < 0.05). These findings shed light on the formation of the microbial community, flavor components, and biogenic amines of beef jerky, thereby providing a basis for improving its quality. Full article

(This article belongs to the Special Issue Meat Microflora and the Quality of Meat Products)

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12 pages, 901 KiB

Open AccessArticle

A Comparative Study on Microbiological and Chemical Characteristics of Small Ruminant Carcasses from Abattoirs in Greece

by Anestis Tsitsos, Vangelis Economou, Eirini Chouliara, Ioannis Ambrosiadis and Georgios Arsenos

Foods 2022, 11(15), 2370; https://doi.org/10.3390/foods11152370 - 7 Aug 2022

Cited by 3 | Viewed by 2162

Abstract

Meat quality dictates consumer preferences with hygiene forming a key component, especially in meat types with declining popularity, such as sheep and goat meat. Aiming to increase the marketability of sheep and goat meat, we examined 370 sheep and goat carcasses from two [...] Read more.

Meat quality dictates consumer preferences with hygiene forming a key component, especially in meat types with declining popularity, such as sheep and goat meat. Aiming to increase the marketability of sheep and goat meat, we examined 370 sheep and goat carcasses from two abattoirs in Greece. Tests included enumeration of the total mesophilic viable count, total psychrophilic viable count and coliform count, and detection of Salmonella spp., Listeria monocytogenes and presumptive ESBL Escherichia coli. Moreover, designated samples of meat were used to measure pH, moisture, total fat and protein content. Goat carcasses had significantly higher microbial counts compared to sheep carcasses. Lamb and kid carcasses had larger TMVC, TPVC and coliform counts compared to carcasses from adult animals. One strain of L. monocytogenes (0.8%), typed as serovar 1/2a (3a), was isolated from one adult sheep carcass. Twelve strains of ESBL Escherichia coli (25%) were isolated; there were not any strains of Salmonella spp. The average values of pH, moisture, total fat and total protein were 5.83%, 67.76%, 7.21% and 21.31%, respectively, for sheep carcasses and 5.70%, 68.2%, 5.69% and 24.10%, respectively, for goat carcasses. The results showed a small deviation in assessed parameters, implying the uniformity of the conditions concerning rearing and slaughtering. Full article

(This article belongs to the Special Issue Meat Microflora and the Quality of Meat Products)

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14 pages, 2407 KiB

Open AccessArticle

Effects of Inherent Lactic Acid Bacteria on Inhibition of Angiotensin I-Converting Enzyme and Antioxidant Activities in Dry-Cured Meat Products

by Masaya Ogata, Jumpei Uchiyama, Abdulatef M. Ahhmed, Seiichi Sakuraoka, Satoshi Taharaguchi, Ryoichi Sakata, Wataru Mizunoya and Shiro Takeda

Foods 2022, 11(14), 2123; https://doi.org/10.3390/foods11142123 - 18 Jul 2022

Cited by 1 | Viewed by 2013

Abstract

The aim of this study was to investigate the inherent bacteria that contribute to expressing the angiotensin I-converting enzyme (ACE) inhibitory activity and the antioxidant activity of dry-cured meat products without a bacterial starter. Among the ten dry-cured meat product samples, Coppa and [...] Read more.

The aim of this study was to investigate the inherent bacteria that contribute to expressing the angiotensin I-converting enzyme (ACE) inhibitory activity and the antioxidant activity of dry-cured meat products without a bacterial starter. Among the ten dry-cured meat product samples, Coppa and Milano salami exhibited high ACE inhibitory activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability, and oxygen radical absorbance capacity (ORAC). No consistent trend was observed in the pH values or the total peptide and imidazole dipeptide concentration of the products that exhibited high ACE inhibitory and antioxidant activities in the tested samples. To investigate the bacteria contributing to the ACE inhibitory and antioxidant activities of the product, 16S rRNA sequencing analysis, isolation, and identification of bacteria were performed using not only Coppa and Milano salami but also the Jamon Serrano and Parma prosciutto products that had low functional activities. Results suggest the Lactobacillales order, particularly the species Latilactobacillus sakei and Pediococcus pentosaceus, were the main inherent bacteria in Coppa and Milano salami, respectively, compared with the Jamon Serrano and Parma prosciutto products. Therefore, the inherent lactic acid bacteria in dry-cured meat products without bacterial starter is important for ACE inhibitory and antioxidant activities of the products. Full article

(This article belongs to the Special Issue Meat Microflora and the Quality of Meat Products)

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Review

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26 pages, 1214 KiB

Open AccessEditor’s ChoiceReview

Synergistic Effect of Combination of Various Microbial Hurdles in the Biopreservation of Meat and Meat Products—Systematic Review

by Marcelina Karbowiak, Piotr Szymański and Dorota Zielińska

Foods 2023, 12(7), 1430; https://doi.org/10.3390/foods12071430 - 28 Mar 2023

Cited by 6 | Viewed by 3503

Abstract

The control of spoilage microorganisms and foodborne pathogens in meat and meat products is a challenge for food producers, which potentially can be overcome through the combined use of biopreservatives, in the form of a mix of various microbial hurdles. The objective of [...] Read more.

The control of spoilage microorganisms and foodborne pathogens in meat and meat products is a challenge for food producers, which potentially can be overcome through the combined use of biopreservatives, in the form of a mix of various microbial hurdles. The objective of this work is to systematically review the available knowledge to reveal whether various microbial hurdles applied in combination can pose an effective decontamination strategy for meat and meat products. PubMed, Web of Science, and Scopus were utilized to identify and evaluate studies through February 2023. Search results yielded 45 articles that met the inclusion criteria. The most common meat biopreservatives were combinations of various starter cultures (24 studies), and the use of mixtures of non-starter protective cultures (13 studies). In addition, studies evaluating antimicrobial combinations of bacteriocins with other bacteriocins, BLIS (bacteriocin-like inhibitory substance), non-starter protective cultures, reuterin, and S-layer protein were included in the review (7 studies). In one study, a biopreservative mixture comprised antifungal protein PgAFP and protective cultures. The literature search revealed a positive effect, in most of the included studies, of the combination of various bacterial antimicrobials in inhibiting the growth of pathogenic and spoilage bacteria in meat products. The main advantages of the synergistic effect achieved were: (1) the induction of a stronger antimicrobial effect, (2) the extension of the spectrum of antibacterial action, and (3) the prevention of the regrowth of undesirable microorganisms. Although further research is required in this area, the combination of various microbial hurdles can pose a green and valuable biopreservation approach for maintaining the safety and quality of meat products. Full article

(This article belongs to the Special Issue Meat Microflora and the Quality of Meat Products)

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26 pages, 1418 KiB

Open AccessReview

Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review

by Mynul Hasan Shakil, Anuva Talukder Trisha, Mizanur Rahman, Suvro Talukdar, Rovina Kobun, Nurul Huda and Wahidu Zzaman

Foods 2022, 11(21), 3355; https://doi.org/10.3390/foods11213355 - 25 Oct 2022

Cited by 73 | Viewed by 10634

Abstract

Nitrite is one of the most widely used curing ingredients in meat industries. Nitrites have numerous useful applications in cured meats and a vital component in giving cured meats their unique characteristics, such as their pink color and savory flavor. Nitrites are used [...] Read more.

Nitrite is one of the most widely used curing ingredients in meat industries. Nitrites have numerous useful applications in cured meats and a vital component in giving cured meats their unique characteristics, such as their pink color and savory flavor. Nitrites are used to suppress the oxidation of lipid and protein in meat products and to limit the growth of pathogenic microorganisms such as Clostridium botulinum. Synthetic nitrite is frequently utilized for curing due to its low expenses and easier applications to meat. However, it is linked to the production of nitrosamines, which has raised several health concerns among consumers regarding its usage in meat products. Consumer desire for healthier meat products prepared with natural nitrite sources has increased due to a rising awareness regarding the application of synthetic nitrites. However, it is important to understand the various activities of nitrite in meat curing for developing novel substitutes of nitrites. This review emphasizes on the effects of nitrite usage in meat and highlights the role of nitrite in the production of carcinogenic nitrosamines as well as possible nitrite substitutes from natural resources explored also. Full article

(This article belongs to the Special Issue Meat Microflora and the Quality of Meat Products)

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