Convenience Meat Research Articles

‘It's just pølse’: Convenient meat consumption and reduction in Norway

Meat consumption and convenience food are both located at the heart of contemporary, industrialized, unhealthy and unsustainable food systems. In this article, we study the intersections between convenience food and ‘meatification’ of diets, focusing on the ‘pølse’—an umbrella term including both hotdogs and a range of sausages—as the epitome of convenience food in Norway. We explore how the pølse is embedded in Norwegian food practices, and why it is considered convenient in different contexts. In doing so, we seek to explain how pølse eating is co-shaped by socio-material scripting processes that further entrench meat in food practices and complicate meat-reduction efforts. The analysis is based on 52 in-depth household interviews and autophotography in four geographical contexts in Norway, in addition to 22 park interviews and survey data centering on household food and meat practices. We use a theoretical apparatus combining social practice theory, foodscapes and socio-material scripts to analyse the conveniencization of pølse. The articles demonstrates how meat consumption and convenience food become entwined in specific social practices, and how conveniencization intersects with practices of care, notions of class, social expectations and normativity. Moreover, we show that despite the range of plant-based ‘pølse’ substitutes on offer, meat-eaters remain skeptical to its taste, and substitutes rather seem to offer a way into established social occasions for non-meat eaters than a way out of meat eating.

Fabrication and characterization of polyvinyl alcohol/sodium alginate/zein/ chitosan bilayer film for dynamic visualization of pork quality

The development of real-time and convenient meat freshness indication technology is crucial to ensure food safety. A novel antibacterial visualized intelligent film was designed based on polyvinyl alcohol (PA), sodium alginate (SA), zein (ZN), chitosan (CS), alizarin (AL) and vanillin (VA) using layer-by-layer assembly (LBL) method for real-time and in situ monitoring of pork freshness. The fabricated film had various advantageous properties, including an excellent hydrophobicity with a water contact angle (WCA) of 91.59°, improved color stability, excellent water barrier properties and increased mechanical performance (TS = 42.86 MPa). The fabricated film also demonstrated effective antibacterial properties with a bacteriostatic circle diameter of 13.6 mm for Escherichia coli. Moreover, the film can perceive and visualize the antibacterial effect through color changes, enabling dynamic visual monitoring of the antibacterial effect. A good correlation (R2 = 0.9188) between the color changes (ΔE) and total viable count (TVC) of pork was documented. Conclusively, fabricated multifunctional film improves the accuracy and versatility of freshness indication and had great potential for food preservation and freshness monitoring. The outcomes of this research provides a new perspective for the design and development of multifunctional intelligent films.

Development of sunlight‐driven photodynamic inactivation film to extend the shelf life of chilled mutton

In this study, sunlight-driven photodynamic inactivation film (PIF) was created. It aimed to inhibit the growth of pathogenic microorganisms and extend the shelf life of chilled mutton. Polyvinyl alcohol film was used as the substrate, on which 3,3′,4,4′-benzophenone tetracarboxylic dianhydride was grafted by using polyphosphoric acid. The PIF can effectively generate 2,306 μg/g reactive oxygen species under sunlight driving and can be reused for three times. The antibacterial test showed that it can inhibit five pathogenic microorganisms. Later we applied the PIF to chilled mutton. Microbiological analysis results showed the PIF can effectively inhibit the growth of microorganisms on the mutton surface within the safety threshold for 15 days. In addition, total volatile base nitrogen reached the maximum threshold (20 mg/100 g) on the 14th day, and extended the shelf life to 15 days. The PIF had an excellent sterilization effect and the potential of application prospects as responsive packaging. Practical applications Chilled mutton is one of the most popular convenient meat products, but microbial pollution greatly shortens its shelf life. The photodynamic inactivation film (PIF) prepared in this study can effectively inhibit the growth of selected foodborne pathogenic microorganisms and spoilage microorganisms that cause its spoilage. The storage experiments of chilled mutton further proved that PIF can effectively prolong the shelf life of chilled mutton.

A design of the quality control and safety mechanism for convenience meat products

The main aim of any company is consumer satisfaction. However, in order to promote a new product on a market, an analysis of consumer preferences is not enough, you must make sure that the product meets all safety requirements for this category of the product and guarantee its sustained quality. So, the producer has to create products according to consumer wishes. In this article a study of market of convenience meat products is established. The result of forms was drawn and a list of wishes of “active” consumers was provided for convenience chilled meat cutlets. Then, we used the Quality Function Deployment method, the mechanism for designing products or processes, and, based on the established and expected consumer demand, consistently transformed this demand first into technical characteristics of products, raw materials, and then into parameters of the technological process. This demand is transformed into chain of House of Quality. The final step was to develop a consumer demand target matrix. Scientists Vahouni G. V., Ross H. have studied the application of QFD in production in various industries [3,4].

Effect of crude peptide extract from mutton ham on antioxidant properties and quality of mutton patties

This study evaluated the effects of crude peptide extract (CPE) from mutton ham on the lipid and protein oxidation of mutton patties during storage. Color indices, texture, and microbiological and sensory properties were assessed. The results showed that CPE addition significantly reduced thiobarbituric acid-reactive substance levels, carbonyl content, sulfhydryl content loss, and protein cross-linking in mutton patties; moreover, CPE improved their color, texture, and microbiological stability. Sensory evaluation results showed that CPE significantly improved the color, flavor, juiciness, texture, and overall acceptability scores of the patties. Overall, CPE was suitable for the production of mutton patties with good organoleptic qualities. Practical applications In China, mutton patties are one of the most popular fast and convenient meat products. They are, however, prone to quality deterioration during storage. To the best of our knowledge, few studies have explored the effect of CPE from mutton ham on the antioxidant properties and quality of mutton patties. Herein, we report that CPE significantly inhibits the lipid and protein oxidation of mutton patties during storage, thereby improving product quality.

Opportunities for the Adoption of Health-Based Sustainable Dietary Patterns: A Review on Consumer Research of Meat Substitutes

This article reviews empirical research on consumers’ adoption of meat substitutes published up to spring 2018. Recent meat substitutes often have sustainable characteristics in line with consumers’ concerns over aspects of healthy food and the environmental impact of food production. However, changing lifestyles with less time for cooking, any transition from a strongly meat-based to a more plant-based diet depends on the successful establishment of convenient meat substitutes. This article reviews the growing body of research on meat substitutes. These research articles were classified into five different stages in line with the innovation-decision process of: knowledge, persuasion, decision, implementation and confirmation. The research was analysed both quantitatively and qualitatively, with results suggesting that although health, environmental and animal welfare aspects can persuade consumers and influence their decision to try a meat substitute, the appearance and taste of those meat substitutes are crucial factors for their consumption on a regular basis. However, there still remains a gap in research articles focusing on the regular consumption of meat substitutes.

BIOTECHNOLOGICAL APPROACHES IN PROCESSING OF SECONDARY RAW MATERIALS OF MEAT INDUSTRY

The radical change in the quality of the processed meat raw materials, which does not meet the standards, calls for the necessity to apply biotechnology methods in order to improve the quality and obtain high nutritional and biological value of manufactured products in compliance with the requirements set for functional food. The use of starter cultures to perform biomodification of cattle by-products makes it possible to provide the rationale for the use of low-value secondary meat raw materials in order to expand the manufacturing range and increase the economic efficiency of meat-processing plants. This article aims to, first, review the approaches towards the development of new forms of biologically complete and environmentally safe sources of raw materials to increase the economic efficiency and reduce costs at meat-processing plants of the agro-industrial complex of the Central Black Earth region and, second, to substantiate the selection and purposefully apply bifidobacteria as part of the consortium for biotransformation of proteins of the rumen of farm animals. As a result of the research, the technology of rumen modification was suggested aimed at its further use as part of meat products, primarily, minced convenience meat products. The article data can be used to develop manufacturing formulas at meat-processing plants and also be useful for process engineers and scientists working in the food industry.

Biotechnological Approaches in Processing of Secondary Raw Materials of Meat Industry

The radical change in the quality of the processed meat raw materials, which does not meet the standards, calls for the necessity to apply biotechnology methods in order to improve the quality and obtain high nutritional and biological value of manufactured products in compliance with the requirements set for functional food. The use of starter cultures to perform biomodification of cattle by-products makes it possible to provide the rationale for the use of low-value secondary meat raw materials in order to expand the manufacturing range and increase the economic efficiency of meat-processing plants. This article aims to, first, review the approaches towards the development of new forms of biologically complete and environmentally safe sources of raw materials to increase the economic efficiency and reduce costs at meat-processing plants of the agro-industrial complex of the Central Black Earth region and, second, to substantiate the selection and purposefully apply bifidobacteria as part of the consortium for biotransformation of proteins of the rumen of farm animals. As a result of the research, the technology of rumen modification was suggested aimed at its further use as part of meat products, primarily, minced convenience meat products. The article data can be used to develop manufacturing formulas at meat-processing plants and also be useful for process engineers and scientists working in the food industry.

PACKAGING AND STORAGE PRACTICES OF MEAT

Meat is a perishable product, it gets spoiled very soon if it is left uncovered and unprocessed in the ambient temperature. Meat can only be stored for future use through proper processing, packaging and storage. Though at present, processing of meat is very little in India, but rapid urbanization and changing life style demand ready to eat and convenient meat products. Due to the chemical composition and biological characteristics, meat is an excellent environment for microbial growth. The initial micro biota varies and contains mesophilic and psychrotrophic bacteria which can cause infections in humans and animals and spoilage of the meat. Thus, good manipulation practices and proper conservation methods are needed to put back or to inhibit the microbial growth. The currently employed consolidated preservation process is based on refrigeration and different types of packaging, which extends to a maximum shelf-life period.

ИССЛЕДОВАНИЕ ПОЛУФАБРИКАТОВ В ТЕСТЕ С БЕЛКОВЫМ ОБОГАТИТЕЛЕМ

The growth of popularity of prepared meat products in dumpling forces the implementation of innovative technologies into their production. The growth of consumption in the market of convenience meat products is associated with the increase in the consumption of semi-finished products with various food ingredients, which have an original, unique taste and a different price category. The quality of convenience meat products in dumpling does not always meet the expectations of the consumers despite of their high demand. One of the ways to solve this problem is the active introduction of modern resource-saving technologies providing the use of protein ingredients of an animal origin in the production of meat products. One of the technologies aimed at a comprehensive approach to the modification of the properties of the raw material is the biotechnological processing of raw materials with collagen. The paper presents the results of the analysis of meat pockets with a different level of the protein fortifier introduction. This protein fortifier is obtained on the basis of biotechnological by-products processing. The technology of obtaining a protein fortifier from collagen-containing raw materials, oatmeal and dried lyophilized fermentation starter of bacteria, is describe. The protein fortifier is added into the meat pockets during the mincemeat preparation stage. The obtained semi-finished products with the addition of the protein fortifier are determined to correspond to the organoleptic and physical and chemical parameters of the State standards (GOST 32951-2014). The protein content increases and the fat content decreases with the increase of the protein fortifier in the minced meat. However, the content of the protein fortifier above 30 % leads to a loss of juiciness, the minced meat becomes softer. Thus, the introduction of biotechnological principles for the processing of collagen-containing raw materials makes it possible to obtain meat pockets with high nutritional value and at the same time to ensure the efficient use of resources at the enterprise.

Effect of Partial Replacement of Fat by Flour on Quality of Beef Nuggets

ObjectivesThe rise in demand for safe, wholesome and convenient meat products by health-conscious consumers has necessitated the need for functional reformation of the available meat products by both researchers and producers to meet up with this demand. This study was conducted to explore the nutritional potential and functional values of Wheat, Irish potato and Corn flours at varying levels of inclusion in beef nuggets.Materials and MethodsThe flours were used as partial replacement of fat in beef nuggets in a Completely Randomized Design. Treatments I-III had 5% of the flours (Wheat, Irish potato and Corn respectively) + 15% fat, treatments IV-VI had 10% of the flours + 10% fat and treatments VII-IX had 15% of the flours + 5% of fat and their effects were evaluated against control (0% flour + 20% fat). Functional property indices such as foaming stability, foaming capacity, bulk density, oil and water absorption capacity, water and oil retention, pH and microbial analysis were determined on Wheat, Irish potato and Corn flours. Proximate composition using standard procedure, physical characteristics, colorimetry parameters and sensory evaluation using a 9-point hedonic scale were determined on the freshly prepared beef nuggets. Lipid oxidation, pH and microbial analysis evaluated on d 0, 3, 6, and 9 were determined on refrigerated (40°C) beef nuggets.ResultsSignificant (p < 0.05) differences were observed in the functional properties, pH and microbial load of the flours. Corn flour had the highest foaming stability (99.02 + 0.01), water absorption capacity (157.00 + 1.00) and water retention capacity (1.57 + 0.01) while Irish potato flour had lowest pH (5.69 + 0.01) and microbial (0.59 + 0.11 cfu/g) values. The proximate composition of the beef nuggets was significantly (p < 0.05) influenced by flour inclusion. Control had the least values of moisture (56.97 + 0.47) and ash (6.30 + 0.09) but was highest for ether extract (18.26 + 0.24). There was significant (p < 0.05) increase in the product yield and water holding capacity of the treatments compared to the control. Control however had highest value of cooking loss (26.62 + 0.15%) and thermal shrinkage (26.63 + 0.18%). Sensory evaluation showed significant (p < 0.05) differences in color, aroma, juiciness, flavor, texture, and overall acceptability scores. However, the scores were in a range of acceptability and treatment III (5% corn flour + 15% fat) was more acceptable among the treatments. Significant (p < 0.05) difference in color of the nuggets among treatments and control was also observed. Control had the highest value for lightness L* (43.57 + 0.22), redness a* (8.43 + 0.20) and yellowness b* (4.18 + 0.97). The values for pH, lipid oxidation and microbial counts showed significant differences among the treatments and control, the values for microbial counts were all within the standard acceptable limit.ConclusionIn conclusion, 5% inclusion level of corn flour had better yield and high overall acceptability compared to control and fat can be partially replaced with corn flour at 5% inclusion level in beef nuggets production.

Products of Animal Origin with Vegetable Components

Objectives: The objective of the investigations to develop technologies for producing dairy and meat products using vegetable raw materials for enriching them with physiologically functional ingredients. Methods: The methods of the investigations are represented by standardized and generally accepted research practices and also by special methods applying modern instrumentation and information technologies, including such methods as gas chromatography and microscopic examination. Statistical processing and verification of the results were carried out applying the programs of Microsoft Office 2010 for Windows, Compass Graphic, MathCAD, version 16.0, software MultiChrome Origin 7.5 (Origin Lab, USA), Protein and Generic 2.0 (Russia). Findings: The study develops the processes as follows: Technology for manufacturing fermented milk drink produced of whole milk using kefir inoculums and syrup of dandelion and linden flowers; technology for manufacturing frozen curd uncooked products using low oil raw material expression products; technology for manufacturing fermented milk ice cream made with syrups of briar and sea buckthorn berries and also the technology for producing inoculums based on pure cultures of Streptococcus thermophilus , Lactobacillus bulgaricus and Bifidobacteria ; recipes of rolls “Izyskaniy” with mushrooms and “Osobiy” with dried apricots; recipes of thermally treated convenience meat products with added press cakes of low oil raw materials; recipes of low fat sausages. As a result of combining raw materials of animal and vegetable origins the nourishing and biological values of traditional product mix increase. This helps improve digestion and body resistance against negative factors of the environment. Applications/ Improvements: The suggested recipes and technologies make it possible to solve the problems of reprocessing vegetable and animal materials in the complex, feasible and environmentally safe manner in closed production cycle.

Consumer Behaviors Toward Novel Functional and Convenient Meat Products in Poland

AbstractThe aim of the presented study was to evaluate consumer behaviors towards novel meat products in Poland. The research was conducted using PAPI method on a group of 559 Polish respondents purchasing meat and meat products. The highest share of declared “innovators” or “early adopters” was observed among respondents purchasing meat and sausages in natural food shops (75%, 83%), supermarkets (59%, 58%) and specialist meat stores (50% for sausages), whereas the lowest interest in novelty was expressed by the respondents purchasing meat and sausages in the local grocery shops (35%, 26%) and discount stores (29%, 36%). In the case of cold cuts deluxe the highest interest in novelty was observed among respondents purchasing in discount stores (71%), while the lowest – among respondents purchasing in supermarkets (27%) and natural food shops (17%). The identified trend suggesting that customers are willing to buy various novel meat products in the different places may be a contribution to the formulation of the modern marketing strategies.Practical ApplicationsThe major achievement of this study is a new insight into market strategies for novel functional meat products. It was observed that customers are willing to buy various novel meat products in the different places (cold cuts deluxe in discount stores, sausages in natural food shops). The presented study may be a valuable contribution to the recognition of the effective marketing strategies, especially in terms of distribution.

Convenient meat and meat products. Societal and technological issues

In past and contemporary foodscapes, meat and meat products have not only been following convenience trends, they have been at the heart of them. Historically, the first substantial demands for meat convenience must have been for the outsourcing of hunting or domestication, as well as slaughtering activities. In its turn, this prompted concerns for shelf-life stabilisation and the development of preservation strategies, such as meat fermentation. Demands for ease of preparation and consumption can be traced back to Antiquity but have gained in importance over the centuries, especially with the emergence of novel socio-cultural expectations and (perceived) time scarcity. Amongst other trends, this has led to the creation of ready meals and meat snacks and the expansion of urban fast food cultures. Additionally, contemporary requirements focus on the reduction of mental investments, via the “convenient” concealment of slaughtering, the optimisation of nutritional qualities, and the instant incorporation of more intangible matters, such as variety, hedonistic qualities, reassurance, and identity. An overview is given of the technological issues related to the creation of meat convenience, in its broadest sense, along with their societal implications.

Economics of Preparation of Restructured Chicken Meat Blocks Extended with Different Vegetative Extenders

Rapid urbanization and change in life style have increased demand for tasty, convenience and designer meat products; however, high cost of these products makes it difficult for an average consumer to include these products in their diet. Therefore the objective of present study is the production of low-cost meat products utilising vegetative extenders and comparison of production cost of extended products with the control product. Restructured Chicken Meat Blocks (RCMB) were prepared from a standardized formulation and were extended with optimized level of vegetative extenders viz., lentil flour, sorghum flour, potato, water chestnut flour and extender blend. Optimization of levels of extenders was done by different experiments based on sensory attributes and those having sensory status closer to control were selected. The cost of RCMB after replacement of lean meat with selected level of vegetative extenders and extender blend were compared among themselves to determine the most economic preparation. It was found that extended RCMB were cheaper than control products and among the extended RCMB least cost was for extender blend incorporated RCMB. The cost for extender blend extended RCMB and sorghum flour added RCMB were almost same but these were lower than potato, lentil flour and water chestnut flour added RCMB due to their higher yields and high level of replacement of lean meat. Thus it was concluded that formulation with extension of 15% extender blend at the cost of lean meat was most economic among the tested vegetative extenders.

Development and Evaluation of Extended Restructured Chicken Meat Block Incorporated With Colocasia (Colocasia Esculenta) Flour

At present the restructuring technology is preferred by the meat processors for the production of low cost, convenient meat products. To improve the functionality, products quality and acceptance of the processed meat various vegetative binders and extenders can be incorporated in the formulation. The present study was envisaged to incorporate Hydrated Colocasia Flour (HCF) at three different levels viz., 5, 7.5 and 10% in Extended Restructured Chicken Block (ERCB), by replacing lean meat in pre-standardized formulation. The products were subjected to analysis for physico-chemical, sensory, textural properties and storage quality. Cooking yield, water activity and moisture percentage increased with increasing level of incorporation of HCP, however, protein and fat percent, pH and Shear force value of products decreased with increase in the level of incorporation. Among the sensory attributes, product with 7.5% HCF showed significantly higher values (P<0.05) for general appearance, flavor, texture and overall acceptability in comparison to control. Springiness, gumminess and chewiness values showed an increasing trends with increasing extender levels, however all other parameters of texture profile analysis showed decreasing values other than hardness, which did not differ significantly (P<0.05) in comparison to control. The microbiological quality and the changes in pH value were studied for the storage period of 15 days and it was found that the products could be safely stored under refrigeration (4 ± 1°C) temperature in LDPE pouches for 15 days without marked deterioration in sensory and microbiological quality. On the basis of sensory scores, physico-chemical properties and the microbial study the optimum incorporation level of HCF was adjudged as 7.5%.

Shelf-life extension of convenience meat products sold in Indian supermarkets by radiation processing

A variety of ready-to-cook meat products available in Indian supermarkets (mutton mince, chicken mince, chicken chunks, and chicken legs) were studied. The samples were irradiated (2.5 kGy), or left untreated as control, and stored at 0–3 °C for up to 21 days. The effect of irradiation on the microbiological, chemical, and sensory properties was evaluated at intervals during the storage period. Irradiated samples had a longer shelf-life at 0–3 °C compared with the corresponding non-irradiated samples. Fecal coliforms were eliminated by irradiation treatment. Radiation processed samples had lower counts of Staphylococcus spp. There were no significant organoleptic changes in irradiated samples stored at chilled temperatures.

Efficiency of high hydrostatic pressure at 600 MPa against food-borne microorganisms by challenge tests on convenience meat products

The food-borne pathogens Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Yersinia enterocolitica and Campylobacter jejuni, and the spoilage lactic acid bacteria (LAB), Escherichia coli and the yeast Debaryomyces hansenii were inoculated on slices of cooked ham, dry cured ham and marinated beef loin. During storage at 4 °C, L. monocytogenes and LAB increased up to 3.5 log units while the other species, unable to grow under refrigeration, continued at the spiking level. The application of a 600 MPa treatment effectively inactivated most of the microorganisms, the counts of which, except for LAB that increased in cooked ham and in beef loin, progressively decreased or maintained below the detection limit during the whole storage (120 days at 4 °C).

Decontamination technologies for meat products

Consumers demand high quality, natural, nutritious, fresh appearance and convenient meat products with natural flavour and taste and an extended shelf-life. To match all these demands without compromising safety, in the last decades alternative non-thermal preservation technologies such as HHP, irradiation, light pulses, natural biopreservatives together with active packaging have been proposed and further investigated. They are efficient to inactivate the vegetative microorganisms, most commonly related to food-borne diseases, but not spores. The combination of several non-thermal and thermal preservation technologies under the so-called hurdle concept has also been investigated in order to increase their efficiency. Quick thermal technologies such as microwave and radiofrequency tunnels or steam pasteurization bring new possibilities to the pasteurization of meat products especially in ready to eat meals. Their application after final packaging will prevent further cross-contamination during post-processing handling. The benefits of these new technologies and their limitations in an industrial application will be presented and discussed.

New mild technologies in meat processing: high pressure as a model technology

As a consequence of market globalization, the production and manufacture of meat products is at a stage of innovative dynamics. Consumers demand high quality and convenient meat products, with natural flavour and taste, and very much appreciate the fresh appearance of minimally processed food. To harmonize or to blend all these demands without compromising safety, it is necessary to implement new preservation technologies in the meat industry and in the food industry in general. High hydrostatic pressure (HHP) represents an attractive non-thermal process for meat products to avoid post-processing contamination. When combined with antimicrobials, like bacteriocins, the death rate may be increased because of sublethal injuries to living cells. HPP is a powerful tool to control risks associated with Salmonella spp. and Listeria monocytogenes in raw or marinated meats. The HPP treatment could extend the shelf life of the marinated beef loin by controlling the growth of both spoilage and pathogenic bacteria. As a general conclusion it can be stated that from both a physico-chemical and microbiological point of view, cooked pork ham, dry cured pork ham and marinated beef loin, vacuum-packed and high pressure treated at 600 MPa for 10 min at 30 °C, are substantially equivalent to the same untreated products.