MICROBIOLOGICAL SAFETY OF PLANT-BASED AND TRADITIONAL SAUSAGE PRODUCTS: COMPARATIVE ANALYSIS OF SELECTED FOODBORNE PATHOGENS

One of the greatest challenges of the 21st century is to meet the food needs of a growing world population without exceeding the planetary boundaries. The consumption and production of food products of animal-based origin are an essential part of this puzzle, as they provide important and high-quality nutrients on the one hand and are one of the Big Five drivers of climate change on the other. Meat consumption in developed countries such as Germany is higher than recommended, and the increased intake of processed meat products, in particular, is associated with negative health impacts in these countries. In recent years, a new generation of plant-based alternative products has entered the market, which are designed to imitate animal-based products in terms of sensory and nutritional composition. These products are primarily aimed at consumers who want to reduce the amount of animal-based foods they consume in their daily lives. The marketing of these products particularly serves the niche market of flexitarians.
\nThe dissertation presented uses the example of plant-based meat, cheese, and milk alternatives to show how a change to a sustainable diet is possible. The environmental impact and resource consumption of plant-based products are lower, and the nutritional content and sensory qualities of these products are the focus of this study. The aim was to determine the characterization of the sensory quality of these plant-based alternative products. In addition, the question of nutritionally relevant ingredients in the commercially available products was to be investigated.
\nAt first, an online market analysis of the nutritional composition of plant-based meat and cheese products and animal-based products was conducted. The aim of this study was to fill the research gap regarding the comparison of nutrient composition, especially micronutrients, of processed plant-based meat and cheese products compared to the animal-based products they resemble. The results show that plant-based meat products demonstrate better Nutri-Score values than the animal-based comparators, while the cheese alternatives generally score lower than the respective dairy products. Meat alternative products provide high-quality plant protein, and the contents are in some cases comparable to meat products. In six of twelve meat product groups, plant-based products have significantly higher salt contents than meat products. The salt content in the five cheese product groups is quite high in both plant-based and animal-based products. The results of the micronutrient assessment show that the relationship to the reference values for recommended daily intake is reasonable. In this way, deficiencies and surpluses of vitamins and minerals could be made clear. The daily requirement of copper, iron, magnesium, and zinc can be better covered by the plant-based products analyzed here than animal-based products, which is shown by the reference values. On the other hand, the vitamin requirements of B1, B3, B12, A, and D are not sufficiently covered by plant-based products. The example of cheese alternatives shows that these can cover the requirement just as well if vitamins and minerals are added to the products. In particular, the high sodium content, the high degree of processing, and a large number of ingredients and additives used in the production of these foods are increasingly criticized. Therefore, these modern plant-based alternative products cannot be considered per se as a "healthy" alternative to animal-based products. However, the products have to be evaluated individually due to the considerable heterogeneity.
\nIn the second step, plant-based milk alternatives (based on almond, oat, and soy) were also analyzed for micronutrients and compared with cow's milk, and their sensory quality was evaluated. Cow's milk is a good source of vitamins B2 and B12 as well as of zinc and especially calcium. It is also clear that if plant-based products are fortified with these micronutrients, they can have the same micronutrient content as cow's milk. Based on descriptive analysis by a trained sensory panel, five products of each of the three different raw material bases could be evaluated. The data from the instrumental sensory analysis showed positive correlations with the panel results. Thus, these methods could also be used to analyze and evaluate plant-based alternative products. The nutritional profiles of the individual products differ, sometimes widely, within the product group with the same raw material source and in comparison to cow's milk. Plant-based products are naturally lower in protein, minerals, and vitamins than cow's milk. As a result, these modern plant-based beverages are not nutritionally comparable or equivalent to cow's milk. Because of the wide range of products on the market, consumers should consider nutritional values and ingredients when selecting a product.
\nBased on the results from the first and second studies, a sensory consumer test combined with a questionnaire on plant-based alternative products was conducted. 159 participants divided according to their nutrition style were served three products in two tasting rounds. Interestingly, the vegans did not perceive the attributes of bitter, sour, and astringent for the oat drink. This could be related to higher consumption of vegetables and fruits and their products. Altogether the acceptance of the products was evaluated quite positively. Although omnivores always evaluated the products lower than vegans, the oat drink achieved the best overall liking. The main motivations for consuming plant-based alternatives for all three products were animal welfare and the environment. A larger gap was revealed with the knowledge questions, for example, concerning health aspects. As these products are still relatively new on the market, it is currently difficult for consumers to obtain essential information from independent sources.
\nIn summary, plant-based alternative products are suitable for reducing the consumption of animal-based products and can therefore be used by consumers as a support tool. Due to the variety of products in the different product categories and the heterogeneity, the products have to be evaluated individually according to their nutritional and sensory qualities. Therefore, the need for information on sustainable plant-based alternative products is high so that consumers are familiar with and well informed about the different products.

Traditional meat products are commonly produced in small family businesses. However, big industries are also involved in the production of this kind of product, especially since a growing number of consumers crave the traditional taste and aromas. The popularization of original and organic products has resulted in a return to traditional production methods. Traditional meat products are produced worldwide. However, in such (domesticated) conditions there is a potential danger for mycotoxin contamination. This review aims to present the sources of mycotoxins in traditional meat products, the most common mycotoxins related to such meat products, and future prospects regarding the suppression of their occurrence. Special attention should be paid to reducing the transfer of mycotoxins via the food chain from animal feed to animals to humans (stable-to-table principle), which is also described in this review. Other sources of mycotoxins (spices, environment, etc.) should also be monitored for mycotoxins in traditional production. The importance of monitoring and regulating mycotoxins in meat products, especially in traditional meat products, is slowly being recognized by the institutions and hopefully, in the future, can deliver legally regulated limits for such products. This is especially important since meat products are available to the general population and can seriously affect human health.

In-Seek Jeong, Jong-Jib Kim, Jong-Min Lee, Da-Hye Lee, Sang-Gu Kim, Sang-Yun Lee, and Kyung-Ho Park. Journal of the Korean Society of Food Science and Nutrition 2023;52:276-90. https://doi.org/10.3746/jkfn.2023.52.3.276

Survey of aflatoxin B1 and ochratoxin A occurrence in traditional meat products coming from Croatian households and markets

Current trends in traditional Turkish meat products and cuisine

An investigation of the formulation and nutritional composition of modern meat analogue products

With the aggravation of environmental problems in livestock and poultry raising and the improvement of consumers' health awareness level, people keep looking for food products that can partially or completely replace animal-based meat products. Plant-based meat products are meat imitation products with similar texture, taste and flavor as traditional animal meat products, which are obtained by spinning, extruding and other key processing technologies using suitable plant proteins as raw materials. In this paper, we introduce the characteristics of common processing materials and types of plant-based meat products, elaborate on the nutritional and safety aspects of today's plant-based meat products, and discuss the challenges and opportunities facing the domestic plant-based meat products market. It aims to provide theoretical reference for the research and development of plant-based meat products in China.

Regional distribution and diversity of Aspergillus and Penicillium species on Croatian traditional meat products

Health and safety aspects of traditional European meat products. A review

Microbiological safety of pastrami: A traditional meat product

Ethnic meat products of the North African and Mediterranean countries: An overview

Objectives: Recent analysis of plant-based meat and milk alternative products has revealed high variability in their nutrient content. We wondered if this variability would affect how we should classify these plant-based alternatives into existing food group categories, such as those used by MyPlate. Methods are needed for plant-based alternatives to be accurately incorporated into food-group-based dietary guidance. We aimed to use a data-driven approach to compare plant-based alternatives with MyPlate food groups. Methods: Using food-level data from the University of Minnesota Nutrition Coordinating Center’s (NCC) Food and Nutrient Database, we identified two sets of foods. First, foods from MyPlate food groups and some subgroups that are not intended as alternatives to animal products. Food groups included were dairy, protein foods, vegetables, fruit, and grains. Second, plant-based alternatives intended to mimic animal products, including categories of meat, milk, yogurt, cheese, and ice cream and other frozen desserts. Using nutrient data converted to percent daily values per serving for 30 nutrients, we conducted dimensionality reduction using principal component analysis and tested for differences between food groups with permutational analysis of variance (PERMANOVA). Food groups were clustered for visualization using t-distributed stochastic neighbor embedding (t-SNE). Clusters were qualitatively assessed to identify if plant-based alternatives cluster with the foods they aim to mimic. Results: MyPlate food groups were nutritionally distinct (PERMANOVA, p < 0.05, 99 permutations). Plant-based alternative products were similarly distinct by category (PERMANOVA, p < 0.05, 99 permutations). When plant-based alternatives were compared directly with MyPlate food groups, most of the plant-based milks formed a defined cluster between dairy cheese and dairy milk. Many plant-based cheeses clustered near dairy cheese and the grain and protein food groups. Most plant-based meats clustered within the grain foods and near the animal protein foods, while other plant-based meats clustered tightly with beans, peas, and lentils and near nuts and seeds. Conclusions: A data-driven approach has the potential be useful when aiming to define the appropriate food group category for plant-based alternative products. Funding Sources: None.

This review highlights the latest research on dietary fibre (DF) applications in meat and meat analogues, providing insights into their role in shaping future food innovations. DFs provide significant long-term health benefits, such as better gut health, lower cholesterol levels, and possible protection from metabolic diseases. They also enhance the texture, juiciness, and overall quality of plant-based meat alternatives (PMAs) and traditional meat products. Among the most effective fibres, cereal-derived fibres, fruit- and vegetable-derived fibres, and legume-based fibres have been shown to improve water-holding capacity (WHC) and emulsification properties, enhancing mouthfeel and juiciness. New processing methods, such as enzymatic hydrolysis and extrusion, can change how fibres work. By combining various fibre sources with innovative processing methods, the food industry can create meat and PMA products that are not only healthier but also tastier and more sustainable.

Out of the 4402 certified and nationally registered traditional products, between 2005 and 2013, the highest number is owned by meat products – 1541 followed by dairy products - 1535 and bakery products -750. Only in the first decade of 2015, 32 new traditional meat products were registered (http://www.madr.ro/docs/ind-alimentara/produse-traditionale/RNPT-UPDATE- 2.03.2015.xls). Since 2007, Romania, as an EU State Member, is obliged to full application of European legislation on veterinary certification and official controls on products of animal origin, including traditional ones (Gonciarov, 2014). Foodstuffs from animal origin, including meat products with a high percentage of fat, are potentially a source of PAHs exposure for the consumer. The aim of the present study was to perform a short characterization of sensorial profile and PAHs contamination in traditional meat products samples from Romania. The meat products samples (semi-smoked sausages, kaiser) were collected from a large meat processing plant in Romania. For all samples, sensorial assessment (shape and dimensions, general aspect, aspect on section, smell and taste) and evaluation of PAHs, using GC/MS/MS, was performed. For all samples, the sensorial assessment revealed normal parameters according to the type of product. The results ranged from 0,82 ±0,17 to 25,7±5,1 µg/kg product. The results were compared with the maximum levels, according to Commission Regulation (EC) No 1881/2006 and all were under maximum limits. Although it is known that people can ingest PAHs from animal products, the concentrations obtained in this study showed that there is no risk for human health linked to the consumption of meat products.

The traditional meat products undergo microbial spoilage and lipid oxidation like other meat products because of their suitability as a medium for microbial growth, which in turn affect safety, quality and shelf life. In the case of traditional meat products like rista, ghostabha, kebab and several other products prepared in Kashmiri wazwan, organic acids or their salts have not been used to date. The present study was therefore aimed to evaluate the effect of different organic acid salts and storage conditions on various quality parameters of traditional meat products. Sodium diacetate (0.25%), potassium lactate (2.5%) and calcium lactate (2.5%) were used in three batches of traditional meat products. Sodium diacetate (SDA) treated samples showed lower total plate count (TPC) under refrigerated storage as compared to ambient storage. The SDA-treated sample retained the lowest value for TBARS (1.9 mg MDA/kg) and free fatty acid (3.2%) on the 15th day of refrigerated storage. Significantly (P ≤ 0.05) higher values for L*, a* and b* were maintained by SDA treated samples as compared to control, potassium lactate (PL) and calcium lactate (CL) treated samples under refrigeration conditions throughout the storage period. Organic acid treatment improved the quality attributes of the meat product during the storage period. The use of organic acids as a preservative in these products will help in reducing the use of synthetic agents. Further increase in the shelf life of traditional meat products by application of organic acids will help in their commercialization, marketing and round the year availability.Graphical