Beef Sausage Research Articles

An integrated environmental nutrition model for dietary sustainability assessment

Environmental nutrition is gradually replacing the environmentally siloed sustainability assessment models to enhance sustainable dietary decisions. However, prominent concerns like the incomprehensive representation of nutritional quality and the difficulty in replicating existing models continue to limit the application of environmental nutrition. In addressing this, the current study presents an easily replicable and comprehensive nutrition mediated life cycle assessment approach termed the Environmental Impact Weighted Daily Value score (EIWDVs) model. This newly developed model comprehensively captures nutrient quantity in a daily value perspective as a nutritional indicator, and environmental impacts results as environmental indicators in the estimation of a nutrition mediated sustainability score. For validation purposes, the study applied this new model and the life cycle assessment (LCA) methodology, respectively, for comparing animal and plant-based foods within two major food categories: dairy products and analogs (e.g., cow milk versus soymilk) and meat and alternative meat products (e.g., beef sausage versus soy meatballs) in a defined future market scenario. Life cycle assessment and environmental nutrition results proved the plant-based alternatives to be sustainable dietary alternatives for achieving environmental nutrition co-benefits. For instance, production of soymilk and soy meatballs could offset up to 64–85% of global warming potential relative to cow milk and beef sausage. About 10% increase in offset values for global warming potential can be achieved when environmental nutrition is considered in dietary sustainability assessment. Nonetheless, the authors challenge the possibility of completely displacing animal-based diets, outlining existing gaps in global capacity and social acceptance, dynamic consumer behavior, and other socio-cultural factors as critical constraints to such a transition. Therefore, an integrated sustainable dietary system that considers plant and animal products with appreciable environmental nutrition performances is proposed as a feasible starting point for a gradual transition to a future of sustainable healthy dieting.

EFFECT OF VOLATILE OILS MIXTURE AND LASER RADIATION ON LIPID OXIDATION AND SHELF LIFE OF BEEF SAUSAGE DURING CRYOPRESERVATION

The aim of this research is to study the chemical components of cinnamon, rosemary, and clove volatile oils by GC/Mass as well as the antioxidant activity of these oils and their mixture by DPPH scavenging to select the best volatile oil or mixture for preparing beef sausage treated with laser rays (Helium-Neon laser wavelength 632.8 nm for 9 min for each side). Also, to study the effect of volatile oils mixture at 500 ppm and laser radiation on lipid oxidation and shelf-life of beef sausage during cold storage. Results indicated that 23, 10, and 18 compounds were identified from cinnamon, rosemary, and clove which represented 97.26, 98.50 and 98.80 %, respectively. Cinnamaldehyde, 1, 8 Cineole, and Eugenol were the most abundant chemical compounds in cinnamon, of cinnamon, rosemary, and clove volatile, respectively. Volatile oils mixture had significantly higher antioxidant activity than each volatile oil individual but significantly lowers than BHT as a synthetic antioxidant substance at all studied concentrations. Lipid oxidation (peroxide value, thiobarbituric acid, and acid value) of sausage treatments were not affected significantly by laser irradiation or volatile oils mixture immediately after processing (at zero time) but affected (p<0.5) during cold storage. Sausage treated with both laser irradiation and volatile oils mixture had significantly lower peroxide value, thiobarbituric acid and acid value than other sausage treatments at any time of cold storage. Also, laser irradiation plus the addition of volatile oils mixture caused high storage stability which increase the shelf-life of sausage to 20 days at 4±1ºC compared with sausage treated with volatile oils mixture only (15 days), sausage treated with laser rays only (10 days) and control sample (5 days).

Sensory and Physicochemical Characteristics of Semi-dry fermented Beef Sausages produced with Fresh Ripe Plantain

Fermented sausages are stable meat items typically prepared from comminuted mixtures of meat, spices, and salts and permitted to ripe under controlled conditions, where bacteria produce lactic acid quickly and reliably from added sugars in the form of dextrose. This study assessed the possibility of using fresh ripe plantain (FRP) in semi-dry fermented beef sausages. FRP was used at 0% (T0), 5% (T1) and 10% (T2). A fourth treatment with 0.5% dextrose without any FRP (T3) was produced. The products were evaluated for proximate compositions, pH, cooking loss as well as sensory attributes. No significant differences existed between T0, T1, T2 and T3 in terms of appearance, flavor, aftertaste and texture, however significant differences were recorded in tenderness, juiciness and acceptability. Cooking loss and water holding capacity ranged between 31.83 (T0) to 36.53 (T3) and 4.40 (T3) to 14.74 (T2) respectively. The pH recorded after 36 hours of fermentation ranged from 4.20 (T3) to 5.36 (T0). Using FRP resulted in appreciable decreases in costs of producing semi-dry fermented beef sausages from 20.50 to 16.46 Ghana Cedis per kg. It was concluded that fermented beef sausages could be made with 5% fresh ripe plantain without any adverse effects on consumer acceptability.

Validation of rhodamin b analysis method in beef sausage with visible spectrophotometry instruments

Sausage is made from meat that has been chopped and then mashed, seasoned, and put in a symmetrical elliptical sleeve, made either from animal intestines or artificial wrapping (casing). To attract consumer interest, synthetic food coloring such as Rhodamin B is added. Rhodamin B is a dye prohibited from being used in products, according to the Director General of POM No. 00386/C/SK/II/1990, because the use of Rhodamin B for a long time can cause liver damage and cause cancer. The purpose of this study was to validate the analytical method of rhodamine B in beef sausages by visible spectrophotometry. The sample used in this study was a beef sausage with a reddish-pink characteristic and without a brand. The validation parameters of the method used in this study are linearity, precision, LOD, LOQ, and accuracy. The data obtained were then analyzed using the SPSS Kolmogorov-Smirnov method, then ANOVA was used. The validation results of linearity test methods, LOD LOQ, precision, and accuracy met the requirements of PPOP GMP in 2013.

Effects of a Novel Lin Seed Polysaccharide on Beef Sausage Properties.

Functional ingredients are substances that offer health benefits beyond their nutritional value. A novel heteropolysaccharide, named Linum water soluble polysaccharide (LWSP) was purified from Linum usitatissimum L. seeds powder and identified, via TLC and NMR, as a polymer composite of α1-2-L-arabinose, β1-2-D-xylose, β1-2-D-mannose and α1-2-D-glucose. The effect of incorporating LWSP on the quality of beef sausages, stuffed into collagen casings after 15 days of storage at 4 °C, was evaluated for texture profile analysis, color, sensory analysis and oxidation attributes. The new sausages formulated with LWSP recorded good textural attributes via reduction of cohesiveness, hardness and chewiness and improved the sensory features, especially texture, color and general acceptability. In addition, substituting ascorbic acid, a synthetic antioxidant, via the biological ingredient LWSP, retarded lipid oxidation and improved the oxymyoglobin rate until 15 days of storage. LWSP was proved to be a good natural substituent to synthetic antioxidants that definitely improves the oxidation stability and quality of sausages.

Utilization of Artichoke Processing Wastes as fat replacer in beef sausage

Utilization of Artichoke Processing Wastes as fat replacer in beef sausage

Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages.

This research was performed to investigate the effect of hazelnut cake (HC) as a cold press waste product on the physicochemical and textural properties of the frankfurter-type sausages during cold storage. According to the highest emulsion capacity (174.14 mL oil/g), emulsion stability (79.86%), and optimum rheological results obtained in emulsions, 1% HC concentration was selected for the utilization in the sausage formulation. HC added sausage was compared with the control sample at 4 °C for 60 days of storage. HC addition increased the hardness and chewiness properties and decreased weight loss of sausages during storage. The incorporation of HC in formulation slowed down the increase in malondialdehyde and conjugated dienes concentrations after the 15th day of storage compared to the control sausages. The results demonstrated that HC presented a good opportunity for protecting the quality parameters of emulsified meat products during storage.

The study of physicochemical and technological properties of boiled sausage recommended for the older adults

A recipe for cooked sausages of the herodietic direction using protein hydrolysate in the amount of 3%, 5%, and 7% of the mass of raw materials is proposed. The recipe is based on "Beef Sausage". Organoleptic evaluation of the prototypes showed that when protein hydrolysate was added in an amount of 7%, a specific taste characteristic of by-products was present in the prototype. Based on the sensory evaluation results, it was decided to continue the study of samples with the addition of 3% and 5% protein hydrolysate. The results of the study of the physicochemical parameters of the prototypes with the addition of protein hydrolysate 3% and 5%, showed the values of the mass fraction of protein 16.65% and 19.29%, fat 9.85% and 12.25%, carbohydrates 2.85% and 3.07% respectively, indicating an increase in the amount of protein and a decrease in the proportion of fat compared to the control sample. A significant increase in the content of such essential amino acids as lysine and valine and interchangeable amino acids as arginine, glycine, and serine in the test samples confirms that the protein hydrolysate introduced into the prototype is rich and well-balanced in amino acid composition. To study the effect of protein hydrolysate on the quality of meat products, the moisture binding capacity was determined, which was 3% and 5% in the experimental samples with the addition of protein hydrolysate – 75.62% and 79.13%, which is 3.4% and 8.2% higher than that of the control sample, respectively. The sample with the addition of 5% hydrolysate (80.01) has the greatest moisture-retaining ability, which is 9% higher than that of the sample with 3% hydrolysate and 15.8% higher than the control indicator. The study results of the fat-holding capacity in the samples also showed positive dynamics.

Combine thermal processing with polyvalent phage LPEK22 to prevent the Escherichia coli and Salmonella enterica contamination in food

Thermal processing is the most frequently used method to destruct bacteria in food processing. However, insufficient thermal processing may lead to the outbreak of foodborne illness. This study combined thermal processing with thermostable phage to prevent food contamination. The thermostable phages were screened which can retain activity at 70 °C for 1 h. Among them, the polyvalent phage LPEK22 was obtained to lyse Escherichia coli and Salmonella enterica, especially several multi-drug resistant bacteria. In milk (liquid food matrix), LPEK22 significantly reduced the E. coli by 5.00 ± 0.18 log10 CFU/mL and S. enterica by 4.20 ± 0.23 log10 CFU/mL after thermal processing at 63 °C for 30 min. For beef sausage (solid food matrix), LPEK22 significantly reduced the E. coli by 2.34 ± 0.17 log10 CFU/cm2 and S. enterica by 1.54 ± 0.13 log10 CFU/cm2 after thermal processing at 66 °C for 90 s. Genome analysis revealed that LPEK22 was a novel phage with a unique tail spike protein belonging to the family of Ackermannviridae. LPEK22 did not contain lysogenic, drug-resistant, and virulent genes that may compromise the safety of food application. These results determined that LPEK22, a novel polyvalent Ackermannviridae phage, could combine with thermal processing to prevent drug-resistant E. coli and S. enterica both in vitro and in foods.

Effect of Commercial Starter Culture on Physicochemical Properties and Biogenic Amine Formation in Traditional Dry-Fermented Beef Sausage

Effect of Commercial Starter Culture on Physicochemical Properties and Biogenic Amine Formation in Traditional Dry-Fermented Beef Sausage

Modified, innovative method for detection of adulteration of meat pro­ducts with meat of other species

The aim of this study was to detect illegal adulteration of beef meat products with meat from other species. Samples (n=120) of industrial and handmade beef products were randomly collected from retail outlets in Assiut city, Egypt: raw beef burger, oriental beef sausage, beef kofta, and beef luncheon (30 samples each). Samples were analysed using agar gel immunodiffusion (AGID) and modified AGID (MAGID) assays. Results showed that 17.5% of examined products were adulterated with chicken meat. MAGID detected that 14.1% of samples were adulterated with donkey meat, whereas all AGID results were negative. Human tissue was detected in 8.3% (AGID) and 10% (MAGID) of examined samples. Histological examination was then used to detect foreign tissue, and all categories of products were found to be adulterated, and some of them - contaminated with human blood cells. Polymerase chain reaction analysis confirmed that MAGID was more accurate and sensitive than AGID, especially for false negative AGID results. Consumers are advised not to consume too much of the studied meat products to avoid exposure to adulterated or contaminated products that might constitute a health hazard.

تأثير استخدام مستويات مختلفة من دهن الإبل (HUMP FAT) على التركيب الفيزيوكيميائي للنقانق من لحوم البقر والجمل والدجاج

This study was conducted to determine the effect of various levels of hump fat (HF) used in manufacturing of camel, beef and chicken sausage to understand the effect of (HF) on physicochemical composition sausage, Different levels of hump fat (5, 7, and 10 %) were used, physicochemical compositions like (moisture, protein, fat, Ash, water holding capacity, shrinkage, cooking loss and pH) were determined. Results of the study revealed that moisture content showed high significant differences (P≤0.01)among treatments groups, Camel sausage and beef sausage tended to have highest values while chicken sausage reported the lowest value. The study showed no significant difference (P≤0.05) among the treatment groups although 7% HF reported the highest value of moisture. Crude protein values showed no significant differences depending on sausage type, while it exhibited significant differences (P≤0.05) among the treatments groups and 7% HF reported the highest value. Ether extract values showed no significant difference (P≤0.05) among the treatments groups due to both sausage type and Hump fat level. Due to sausage types ash values showed significant differences (P≤0.05) among treatments where camel sausage samples showed the highest value while chicken sausage samples showed the lowest value. Concerning to Water Holding Capacity (W.H.C) sausage type factor reported no significant differences (P≤0.01)among treatments group. Due to hump fat levels the study showed highly significant differences (P≤0.05) among the treatment groups although 7% HF reported the highest value. On the other hands Cooking Loss, Shrinkage and pH showed no significant difference (P≤0.05) among the treatment groups in both factors types of sausage and different levels of hump fat. Hump fat in percentage 5%, 7% and 10% could be incorporate in sausage formulation and the best level of fat in sausage formulation has 7%.

Nutritional Composition, Sensory Quality and Consumer Acceptability of Beef Sausage Fortified With Edible Meat Waste

This study assessed the proximate composition, sensory quality and consumer acceptability of beef sausage fortified with edible meat waste. Lean beef and edible meat waste (EMW) samples were obtained from commercial abattoir and combined in ratio 50:50 and 70:30 and designated as T1 and T2 respectively, while CT contained 90% lean meat and 10% fat. The fresh T1, T2 and CT sausages were thermal processed using microwave and oven-grilling cooking methods. The results showed significant difference in moisture, protein, lipid and ash content of raw and cooked sausages across treatments. Raw sausage fortified with EMW had higher protein and lower lipid contents compared to control treatment (90/10, CT). Cooking of the sausage significantly decreased moisture and increase lipid, protein and lipid content, with microwaved sausage having higher values. The results of sensory quality showed that beef sausage fortified with EMW were all acceptable to consumers, irrespective of the cooking methods used. The distribution of consumers who liked the appearance, colour, texture and flavour of the sausage meat containing EMW were higher than those who dislike the products. Therefore, this study shows that EMW could be successfully used in meat industry to improve quality of sausage during production.

Effects of sodium chloride (NaCl) partial substitution by potassium chloride (KCl) in combination with high pressure on sensory and chemical properties of beef sausage during cold storage at 4°C

ABSTRACT The objectives of this study were to evaluate the effects of partial substitution of 25% and 50% NaCl with KCl coupled with high pressure processing (100 MPa for 5 min at 25°C), on sensory and chemical qualities of beef sausage for 28 days’ storage at 4°C. Three sausage formulations were produced with different concentrations of NaCl (100%, 75% and 50%) and KCl (0%, 25% and 50% respectively). High pressure application reduced the total NaCl content and improved the sensory acceptance for taste and flavor compared to control beef sausages. The addition of KCl showed the lowest values for Na+ content; the highest scores for all sensory parameters, improved hardness and chewiness, with results not statistically different from the results obtained by combining HPP and KCl. Therefore, the use of HPP in combination with KCl was considered a technological and sensorial viable alternative to produce low sodium beef sausages.

Clarithromycin-, and metronidazole-resistant Helicobacter pylori isolated from raw and ready-to-eat meat in Mansoura, Egypt

Helicobacter pylori (H. pylori), classified as a class-I carcinogen, is one of the leading medical pathogens of global concern associated mainly with the development of gastric adenocarcinomas and gastric mucosa-associated lymphoid tissue lymphomas; nevertheless, its prevalence in food especially meat and meat products is not fully covered. Additionally, the resistance of H. pylori towards clarithromycin is increasing worldwide and consider the leading cause of H. pylori treatment failure. Thus, the present study was designed to determine the prevalence, molecular characterization, and antimicrobial resistance profiles of clarithromycin-, and metronidazole-resistant H. pylori isolated from raw and ready-to-eat meat samples retailed in Mansoura city, Egypt. Among the 250 samples tested, H. pylori were molecularly confirmed in 40.8 % (49/120) of raw meat products and in 29.2 % (38/130) of ready-to-eat meat products. Precisely, 53.3 % (32/60), 56.7 % (17/30), 40 % (8/20), 55 % (11/20), 60 % (12/20), 13.3 % (4/30), and 15 % (3/20) of raw ground beef, beef burger, beef burger sandwiches, beef shawarma sandwiches, beef kofta sandwiches, beef luncheon, and beef sausage sandwiches, respectively were positive for H. pylori. Of the 204 biochemically-identified H. pylori isolates, 53.9 % (110/204) were molecularly confirmed by PCR through the detection of glmM, cagA, or vacA genes, which were detected at an incidence of 95.5 % (105/110), 77.3 % (85/110), and 20.9 % (23/110) among the isolates, respectively. The antimicrobial sensitivity testing revealed that all of the 110 (100 %) molecularly-confirmed H. pylori isolates were multidrug-resistant (MDR; resistant to four or more antibiotics). Interestingly, 100 % and 61.8 % of H. pylori isolated from raw and ready-to-eat meat were resistant to metronidazole and clarithromycin, respectively which consider alarming results as metronidazole and clarithromycin are the mainstay antibiotics in the treatment of H. pylori infections. Additionally, 94.5 %, 94.5 %, 24.5 %, 23.6 %, and 13.6 % of isolates were resistant to vancomycin, sulphamethoxazole-trimethoprim, imipenem, levofloxacin, and nitrofurantoin, respectively. The widespread contamination of examined raw and ready-to-eat meat product samples with MDR H. pylori isolates could constitute a tremendous public health hazard. Further studies concerning the prevalence and possible methods of elimination of H. pylori in different food categories distributed in the various provinces in Egypt as well as in other countries is required for a better understanding the H. pylori as an emerging foodborne pathogen.

Effects of incorporating processed Acacia seed as an emulsifying agent on the quality attributes of beef sausage

In this study, partial or full replacement of 6% soy protein isolate (SPI) with 2, 4 and 6% roasted Acacia seed flour (ASRo) and Acacia seed protein concentrates (ASPC) in emulsified beef sausage were investigated. Emulsion stability and cooking loss were lower in samples formulated with ASPC at all levels and control samples compared to ASRo formulated samples. ASRo generated softer and less chewy sausages than ASPC. Cooked 2% ASPC sausages had similar L* and a* values as the control but with lower colour difference (ΔE) values that were similar to cooked 6% SPI sausages' values. An organized protein network structure was observed in the sausages formulated with ASPC at all levels and in the control samples. Therefore, ASPC, particularly at 2 and 4% inclusion, can be used as a functional ingredient to prepare emulsified beef sausages with good quality attributes.

Multiple antibiotic-resistant Salmonella enterica serovars Enteritidis and Typhimurium in ready-to-eat battered street foods, and their survival under simulated gastric fluid and microwave heating

Cooked battered products like nuggets and sausages are famous street foods in Malaysia. However, these foods lack prevalence data for the non-typhoidal Salmonella enterica serovars Enteritidis and Typhimurium (NTS) contaminations, thus leading to concern over foodborne outbreaks. Therefore, the present work aimed to examine the prevalence of antibiotic-resistant NTS in battered foods, and investigate their survival under simulated gastric fluid (SGF) and microwave heating. Food samples (n = 312) were homogenized, prepared in triplicate tubes (10−1, 10−2, 10−3), and subjected to a combined most probable number (MPN) statistical analysis and multiplex-touchdown PCR amplification for NTS detection. The tubes with bacterial growth were cultured on Xylose Lysine Deoxycholate (XLD) agar, and isolated NTS were subjected to antibiotic susceptibility (disk diffusion) and survival tests in SGF (pH: 2.0, 3.0, 4.0, and 7.0) and microwave heating. Results showed that S. Enteritidis and Typhimurium contaminated 5.1% and 1.6% of battered foods, respectively. Pork sausage yielded the highest S. Enteritidis concentration (150 MPN/g), and beef sausage yielded the highest S. Typhimurium (28 MPN/g) concentration. Four S. Enteritidis and one S. Typhimurium strains exhibited multiple antibiotic resistance to cefazolin, ampicillin, streptomycin, tetracycline, sulfonamides, nalidixic acid, kanamycin, gentamycin, and chloramphenicol. The NTS strains were also resistant to SGF at all tested pH, but inactivated at microwave heating (700W, 2.45Hz, 60 s). These indicated that NTS contamination in cooked battered foods was low. However, multiple antibiotics and SGF resistance might imply severe consequences if proper interventions were not taken.

Effects of Gamma Irradiation on Physicochemical and Sensory Properties of Cooked Beef Sausages

Gamma irradiation could be considered a promising technology to extend food products' shelf life. Emulsion products with 40 and 65% meat contents were irradiated at 2, 4, 6, and 8 kGy doses. Residual nitrite, total volatile basic nitrogen (TVB-N), and thiobarbituric acid (TBA) values were measured during 0, 7, 14, 21, and 28 d of storage at 4 ̊C. The color was analyzed at weeks 0 and 4 during storage. Irradiation at 8 kGy significantly (p < 0.05) reduced nitrite residues in both groups. The TVB-N value in the irradiated samples was significantly lower than in the non-irradiated samples. Also, the high irradiation doses at 6 and 8 kGy significantly (p < 0.05) reduced the red index (a-value) and increased the TBA values of both products. High malondialdehyde contents were induced by high irradiation doses. Sensory evaluation results showed that the 8-kGy-treated products had the lowest color, taste, and odor scores, whereas 2 and 4-kGy doses could be suitable to maintain sensorial characteristics. Overall findings suggested the use of lower gamma irradiation doses to decrease residual nitrite and extend the shelf life of meat products.

STUDY OF THE ADDITION OF RED PALM OIL (RPO) TO THE SENSORY AND CHEMICAL CHARACTERISTICS OF BEEF SAUSAGE

Synthetic antioxidants are widely used to inhibit quality deterioration of the beef sausage. This study utilizes the high carotene content in Red Palm Oil (RPO) as a substitute for vegetable oil in beef sausage. This study aims to determine the sensory and chemical characteristics of beef sausage with the addition of RPO 5%, 10%, and 15%, and obtain the best formulation. Based on the study, it is known that beef sausage with the addition of RPO 10% received the highest overall sensory rating with an average score of 5.35 out of 7. The chemical characteristics of beef sausage include water content, protein content, and fat content that have met the standard of SNI 3820:2015. However, the ash content of beef sausage with the addition of RPO exceeds the maximum ash level that has been set by the SNI. The beta carotene level of beef sausage in the 5% RPO formula was 592.44 ppm, in the 10% RPO formula it was 596.89 ppm, and in the 15% RPO formula, it was 603.56 ppm. The 10% RPO formulation produces beef sausages with the best sensory and chemical characteristics.

Physiochemical and Sensorial Properties of Burgers Produced from Nubian Goat Meat and Beef

Purpose: This study was aimed to evaluate sausage processed from different levels of goat meat replacement beef meat.
 Methodology: Beef top side cut and goat leg were purchased from local market and used according to A ( Beef 50 % ,goat meat 50 % ) , B( beef 25 % , goat meat 75 % ) , C ( goat meat 100 % ) and D ( Beef 100 % ) as control group, and to compare the goat meat sausages with the most common commercial sausages made with beef.
 Findings: The chemically, crude protein percentage was significantly different (p<0.05) in sausage treatments where higher in beef sausage, ash, and fat were also different increased with beef meat among sausage treatments, on the other hand moisture content increased with goat meat. Ultimate pH and cooking loss % of sausage treatments were significantly different (p <0.05). Total viable bacterial counts of sausage treatments were determined. Sensory attributes, including color, flavor, juiciness, tenderness, and overall acceptability among the different types of sausages prepared were no significantly differences (p > 0.05)
 Unique contribution to theory, practice and policy: Goat meat mainly from animals out of quality brands with low commercial value can be valorized when processed, giving the opportunity to increase its consumption and acceptability. In this study goat meat incorporated to the sausage ingredients with beef fat to evaluated the quality and flavor of sausage replacing beef meat. Sudanese Nubian goat meat useful for use in meat processing products with good characteristics and more acceptable for the final products. More researches for use goat meat in other meat products.