Cooked Meat Research Articles

High prevalence of porcine cysticercosis in slaughtered pigs in Rwanda: An abattoir survey.

Porcine cysticercosis (PC) is an important public health problem, especially in sub-Saharan Africa, but limited information is available on the prevalence of infection in pigs entering the food chain. Existing diagnostic methods vary in accuracy and efficiency; whole carcass dissection is the most reliable method but is labour-intensive and destroys the carcass so can only be used in a research setting. Serological tests offer lower specificity, while meat inspection and lingual examination lack sensitivity, hampering accurate estimates and the removal of infected pigs from the food chain. Here, we provide the first estimates of PC prevalence in abattoirs in Rwanda. We use whole carcass dissection to determine the diagnostic accuracy of a commercial antigen-ELISA to estimate the true prevalence of infection across Rwanda and identify Taenia species affecting local pigs. We carried out a cross-sectional survey in 6 abattoirs across Rwanda (n = 744 pigs), with whole carcass dissection of a subset of 67 pigs. Cysts were detected in 20/67 (30%) of carcasses, with >1000 cysts in 9/20 (45%) of infected pigs. All cysts were identified as Taenia solium by PCR-RFLP, with no cysts of Taenia hydatigena found. The antigen-ELISA showed a sensitivity of 90% (95% CI: 68-99) and specificity of 85% (95% CI: 72-94), when compared to dissection. Using these estimates, the true prevalence was calculated as 25-43% in two abattoirs in south-west Rwanda, and 2-3% in the rest of the country. Fewer than half of infected pigs were detected by tongue palpation and post-mortem veterinary inspection. Our data indicate a high prevalence of PC in Rwandan abattoirs. Tongue palpation and veterinary inspections, as currently carried out, have little impact in removing cyst-infested pigs from the food chain. Additional interventions are needed, such as proper pig husbandry, treatment and vaccination against cysticercosis, health education, improved sanitation and hygiene, and improved processing and cooking of meat.

Inhibition effect of non-contact biocontrol bacteria and plant essential oil mixture on the generation of N-nitrosamines in deli meat during storage

To reduce the risk of N-nitrosamines in deli meat products, this study formulated a novel non-contact N-nitrosamines inhibiting preservative IV (NIP-IV) consisting of biocontrol bacteria and plant essential oils (EOs) (Stenotrophomonas rhizophila SR-1 + Paenibacillus provencensis PP-2 + Bacillus subtilis CF-3+ cinnamon EO + grapefruit EO). Luncheon pork, spiced beef, and red sausage were taken as representatives of typical deli meat products and used to validate the effectiveness of NIP-IV in inhibiting N-nitroso dimethylamine (NDMA) production. The results showed that NIP-IV restrain protein degradation and lipid oxidation in deli meat products and effectively control microbial activity. Biogenic amines, such as phenethylamine, spermidine, cadaverine, and tyramine, were reduced. The conversion of nitrite to NDMA in deli meats was effectively inhibited by NIP-IV. Volatile organic compounds were the key to excellent NIP-IV non-contact preservation. Butyric acid, 3-methylbutanoic acid, benzaldehyde, d-limonene, and (E)-cinnamaldehyde were significantly negatively correlated with NDMA in deli meat products.

Improving ready-to-eat meat safety: Evaluating the bacterial-inactivation efficacy of microplasma-based far-UVC light treatment of food-contact surfaces and deli turkey breast

The safety of ready-to-eat (RTE) deli meats, especially those sliced in retail establishments, may be improved by light-based surface decontamination. Conventional 254 nm ultraviolet-C (UVC) systems have strong germicidal effects but pose human-health hazards that make them unsuitable for retail use. This study therefore explores the efficacy of microplasma-based 222 nm far-UVC lamps as a safer alternative for decontaminating liquid buffer, two common food-contact surfaces (polyethylene terephthalate and stainless steel), and RTE turkey breast. In all three non-meat cases, the system achieved approximately 5-log reductions of both Listeria monocytogenes and Salmonella Typhimurium. The system also caused a 1.3-log reduction of L. monocytogenes and a 1-log reduction of S. Typhimurium on turkey breast at the highest tested dose of 786.3 mJ/cm2. Color is a key quality indicator for RTE meat consumers, and treatment caused no significant change in L*, a*, or b* color values (p > 0.05) until doses reached 224.7 mJ/cm2. However, higher doses could lead to statistically significant color changes. Given that far-UVC light has been deemed human-safe by other studies, the proposed system has considerable potential to improve RTE food-related safety in retail establishments, even when consumers and workers are present.

Drying kinetics and mathematical modelling of coconut meat slices: Insight into lyophilization and oven drying synergic effect

Coconut consumption provides nutritional and health benefits to humans. Yet, poor postharvest and preservation methods result in the loss of coconut fruit bunches yearly. Investigations into achieving drying techniques that result in optimum drying rates coupled with consumer’s desired end products that are both commercially and nutritionally viable remain paramount in the food industry. Consequently, osmotic dehydration is commendable for its low-cost pretreatment merit. Therefore, the study examined the drying-kinetics, energy consumption, effective moisture diffusivity (Deff), vitamin C retention, color, and rehydration behavior of coconut cultivars (Sri Lanka Green Dwarf×Vanuatu Tall (SGD×VTT), Catigan (CAT), and Tacunan Green Dwarf (TGD)) meat slices. Samples were osmotically pretreated with sucrose solution (30%/30 min) and subjected to oven drying (80, 90, 100, and 110 °C (air velocity of 2 m/s) and lyophilization (-45 ± 2 °C) methods. A mathematical model was employed to predict the effect of osmotic pretreatment on drying dynamics and the assessment of utilized energy, vitamin C content, color, and rehydration of coconut meat slices at different drying conditions. The oven-dried sample’s color changed (p<0.05) compared to lyophilized samples. Drying-kinetics models were validated using determination coefficient (R2) and root mean square error (RMSE). The Asymptotic model suited the samples’ drying data goodness fitting based on R2 and low RMSE compared to other models for both drying methods. Deff ranged between 1.10×10-07 m2s-1 and 7.90×10-08 m2s-1 for all the drying methods. CAT sample retained high vitamin C content compared to SGD×VTT and TGD samples. Rehydration ratio values were significant at lower temperatures among oven-dried experimental samples whereas TGD samples exhibited a significant rehydration values compared to SGD×VTT and CAT lyophilized samples. Among the drying methods, oven drying exhibited low energy consumption with shorter drying time and optimum Deff per adopted temperature ranges compared to lyophilization. The study revealed that temperature, time, the sucrose solution, and the thickness of the coconut slices strongly influenced the drying kinetics of the osmotically pre-treated coconut meat slice’s drying features.

Influence of different levels of black soldier fly larvae meal on growth performance and carcass quality of broiler chickens

A study was conducted to examine the impact of two inclusion levels of Black soldier fly larvae meal (BSFLM) replacing soybean meal on growth performance, nutrient utilization, carcass characteristics and meat quality of broilers. Three experimental diets based on corn-soybean meal were developed to contain 0 (control), 6 (BSF 6) and 12% (BSF 12) BSFLMfor both starter and grower phases. Each experimental diet was randomly allotted to six replicate pens (eight birds per pen). The birds were offered starter pellets from 0 to 14 day post-hatch and grower pellets from 15 to 28 day post-hatch. The experimental diets were tested for pellet durability index (PDI). There was an interaction between diet and growth phase (P < 0.001) for pellet durability index where starter diets had always a higher PDI than the grower diets, but the difference was greater for control diet than BSF 6 and BSF 12 diets. Apparent metabolizable energy (AME) of diets and coefficients of apparent ileal digestibility (CAID) of nutrients were measured on day 28 using titanium dioxide marker ratios in the diet and excreta/ileal digesta. On day 28, the weights of live body, carcass, fat pad, breast and gizzard were recorded, and then breast meat quality (meat pH, drip loss and cooking loss) was examined. Inclusion of BSFLM of up to 12% did not reduce live weight gain or feed intake. Live weight and carcass weight were heavier in broilers fed 12% BSFLM than controls (P < 0.02), but were not different than those fed 6%, while controls were not different than those fed 6%. Breast weight (percentage live weight) was lower in birds offered 12% BSFL than in others (P < 0.04). No differences were observed between diets for the percentage weight as carcass, fat, pad and gizzard. The AME and AMEc of diets were the highest in broilers fed 6% BSFLM diet (P < 0.005), but there were no differences between controls and those fed 12% BSFLM. The CAID of DM, ash and N in birds fed 6% BSFLM were greater than (P < 0.03) birds fed 12%, but were not different than controls, which were also not different than those fed 12%. Broiler breast meat quality was unaffected by dietary treatments. In conclusion, BSFLM at 12% can be used effectively as a SBM replacement in starter and grower diets, without affecting the growth performance, nutrient utilization, carcass characteristics and meat quality of broiler chickens.

Impact of hydrocolloids on 3D meat analog printing and cooking

This study investigated the effects of hydrocolloid addition on three-dimensional (3D) printing and cooking of plant ingredients-based meat analog (MA). The MA inks were formulated with soy protein isolate, wheat gluten, canola oil, water, and hydrocolloids (xanthan gum, pectin, hydroxypropyl methylcellulose, guar gum, locust bean gum) at a ratio of 22:12:15:88:2. Formulated inks were used to create a specific 3D cylindrical model geometry and the printed structure were subjected to air frying (AF:180°C, 15 min) and infrared heating (IR:180°C, 15 min). Results showed that the MA ink’s viscosity (3871–5482 Pa. s), 3D printing rate (0.34–0.39 g.sec−1), printing error (2.51–10.37 %), and printing precision (81.97–97.27 %) were significantly (p<0.05) impacted by the incorporation of hydrocolloids. The dimensional stability (63.17–98.58 %), and cooking loss (6.70–17.41 %) were greatly impacted by both the hydrocolloids and post-printing cooking methods. Moisture (1.71 db) and fat (0.28 db) content of uncooked 3D printed MA were identical, whereas, differences in color attributes (L value:80.21–98.88, a value:0.01–0.13, b value:0.11–2.11) among the studied hydrocolloid added samples were observed. Moisture, fat, and color traits of 3D printed meat-analogs were significantly (p<0.05) impacted by post-printing cooking methods (AF, IR). During post-printing cooking, the loss of mass (moisture, fat) and changes in color tones were associated with the types of hydrocolloids incorporated in formulating the 3D printing ink. Surfaces and internal structure, mass loss, chemical profile, and glass-transition-temperature of 3D printed meat-analogs were significantly (p<0.05) impacted by both the type of incorporated hydrocolloids and post-printing cooking methods.

The effect of Plantago major seed mucilage fortified with cell-free supernatant (CFS) of probiotic Lactococcus lactis NJ414 on extending shelf life and ensuring the safety of lamb meat slices stored at 4 °C

The present study was conducted to create a bioactive edible coating using Plantago major mucilage (PMM) and the cell-free supernatant (CFS) of probiotic Lactococcus lactis NJ414 to extend the shelf life and ensure the safety of lamb meat slices stored at 4 °C. The PMM+2%CFS coated slices showed a significant decrease in total viable count (8.14–5.48 log CFU/g), and psychrotrophic bacteria count (5.24–3.54 log CFU/g). Additionally, the pH value decreased from 5.93 to 5.71, the thiobarbituric acid (TBA) reduced by 65%, and the peroxide value (PV) decreased by 60%. Moreover, PMM+2%CFS coated slices had higher hardness (68.87 N vs. 62.10 N), moisture content (67.57% vs. 64.35%), and overall acceptance (6.40 vs. 3.00) compared to the control. Adaptive neuro-fuzzy inference systems (ANFIS) and gaussian process regression (GPR) models were used to predict the population of microbial pathogens, physicochemical and sensory characteristics of coated lamb products based on three inputs including PMM (0% and 2%), CFS (0%, 1% and 2%), time (1, 3, 6 and 9 days). The result showed that artificial intelligence-based models, especially ANFIS (R2 > 0.99) are able to estimate the population of microbial pathogens, physiochemical and sensory characteristics.

Active packaging coating based on Ocimum basilicum seed mucilage and Hypericum perforatum extract: Preparation, characterization, application and modeling the preservation of ostrich meat

Fresh meat is prone to spoilage, resulting in health risks and financial losses. Research has explored various edible coatings infused with antioxidants and antibacterial agents to preserve meat freshness. The purpose of this research was therefore to create an innovative edible coating for ostrich meat slices using Ocimum basilicum seed mucilage (OBSM) infused with Hypericum perforatum extract (HPE). The phenolic profile, antioxidant, and antimicrobial properties of HPE were investigated. The HPE contained significant levels of phenolic (34.48 mg gallic acid/g) and flavonoids (15.44 mg quercetin/g) compounds, which included hyperforin, protopseudohypericin, and hypericin as the primary extract compounds. The HPE also demonstrated potent antimicrobial and antioxidant activities. The HPE (0, 0.5, 1.5, and 2.5 %) was combined with OBSM to coat the ostrich meat slices and stabilize their physicochemical, microbial, and sensory properties during storage (4 °C, 9 days). The samples coated with OBSM+2.5 %HPE showed lower counts of total viable count (6.20 vs. 7.46 log colony forming unit (CFU)/g), psychrotrophic (4.09 vs. 5.37 log CFU/g), coliform (3.08 vs. 3.62 log CFU/g), and fungi (2.33 vs. 3.36 log CFU/g). Additionally, the coated samples exhibited a lower total color difference and higher moisture content, hardness, and overall acceptance during storage. The comparative analysis revealed that Gaussian Process Regression (GPR) outperformed the Multilayer Perceptron (MLP) in terms of precision, demonstrating a superior ability to estimate the experimental data with minimal deviation. The findings of this study indicate that the OBSM+HPE-based edible coating was highly effective in improving the shelf-life of ostrich meat.

Effects of Different Processed Diets on Growth Performance, Blood Parameters, Hair Quality and Fecal Microbiota in Ragdoll Cats.

In recent years, there has been ongoing debate about the dietary choices for pet cats, particularly regarding three options: extruded dry food, cooked meat, and raw meat. Determining which diet is most suitable for a cat's healthy growth still requires substantial empirical support. Our study aimed to evaluate the effects of feeding Ragdoll cats (n = 5/group) extruded dry food (ED), cooked meat (CM), and raw meat (RM) on their growth performance, apparent digestibility, fur condition, blood parameters, fecal scores, and gut microbiota composition. However, our results indicate that different types of diets did not significantly affect the daily weight gain of Ragdoll cats. The CM group showed a significant improvement in the digestibility of dry matter, fat and protein compared to the ED group (p < 0.05) but no improvement in that of fat compared to the RM group. Compared to the ED group, both the CM and RM groups showed significant improvements in fur condition while exhibiting a significant decrease in fecal scores (p < 0.05). The CM and RM groups exhibited enhanced serum antioxidant capacity (p < 0.05) and increased immunity in the cats (p < 0.05). Immunity enhancement in the CM group was significantly higher than that in the RM group(p < 0.05). The ED group showed an increase in the abundance of beneficial bacteria in Ragdoll cat intestines, while the CM and RM groups showed enhancements in the innate microbiota of feline animals. These data, to some extent, suggest that CM is the most suitable diet for Ragdoll cats, but further research on intestine microbiota is still needed. These study findings provide a reference for purebred pet breeding purposes.

Study of urease activity in semi-finished meat products

Meat production is one of the fastest growing sectors of global agriculture, and poultry meat is the most accessible and expanding source of protein for people of all income levels. In connection with recent world events, such as the coronavirus pandemic, and considering its consequences, the issue of safety of "accessible" foodstuffs, among which poultry meat occupies a worthy place, is acute. For Kazakhstan, as well as for all countries, it is important to expand the range of food products that can significantly increase the immunity of the population to successfully overcome the consequences of the COVID 19 pandemic. Development of local poultry farming and import substitution are the main solutions to ensure product safety in any state. For effective development of poultry farming it is necessary to overcome one of the limiting factors - lack of modern system of safety monitoring throughout the food chain. The purpose of this work is to study the urease activity in meat semi-finished products. In this study urease activity was measured in raw and cooked meat products. As a result of the study the dependence of heat treatment with the pH index was determined. The indicator of urease activity during production allows for more detailed safety and quality assurance of meat semi-finished products.

Effects of fasting on golden pompano Trachinotus ovatus: Physiological and biochemical responses

In practice, golden pompano (Trachinotus ovatus) reared in offshore cages may experience short-term fasting during extreme weather conditions, yet their physiological and biochemical responses remain poorly understood. To investigate the responses of this species to fasting, golden pompano weighing 138.0 ± 2.1 g were deprived of food for 0, 7, 14, 21 and 28 days, followed by assessments of body mass, somatic parameters, proximate composition, muscle glycogen, intestinal digestive enzymes, muscle amino acid and fatty acid profiles, nutritional value, and muscle texture and water holding capacity. Lower condition factor, hepatosomatic index, viscerosomatic index, hepatic glycogen, and intestinal activities of amylase, lipase and trypsin were found in the fasted fish than in the non-fasted fish, while a sharp decline in these parameters occurred on the first week of fasting. Fresh mass, dry mass, whole body and muscle contents of crude protein and lipid tended to decrease with prolonged fasting, while no statistical differences were found in these parameters between fish fasted for 7 days and the non-fasted fish. Furthermore, the decline rate of whole body crude lipid was consistently higher than that of whole body crude protein throughout the different stages of the 28-day fasting period, with the exception of the second week of fasting. No statistical differences were found in the total essential amino acids (∑EAA), non-essential amino acids (∑NEAA), ratio of ∑EAA to∑NEAA, chemical score, amino acid score, and essential amino acid index in the fasted fish compared to the non-fasted fish of group 0d. Fasting altered the muscle profile of SFA, MUFA and PUFA, sometimes reducing muscle springiness (groups 7d and 14d) and hardness (group 21d). Compared to non-fasted fish, fish fasted for 7 and 14 days exhibited statistically lower or equal drip loss, water loss rate, storage losses, and frozen exudate rate, whereas higher cooked meat rate. The above results indicate that during the 28-day fasting period, the visceral fat and hepatic glycogen are initially metabolized, followed by body proteins and lipids, to maintain the normal metabolism in fasted fish. Fasting has beneficial effects on the nutritional value of amino acids and fatty acids in muscle, although it modifies the muscle SFA, MUFA and PUFA composition and sometimes has negative effects on muscle texture. Considering the balance between body weight loss and flesh quality improvement, the duration of fasting for cultured golden pompano prior to harvesting should not exceed 14 days.

The Effects of Fire in Human Life and in the Cuisine from the Paleolithic to the Modern Age

Humans existed on earth 2.5 million years ago and took control of fire after their evolutionary transformations. As a result of consuming cooked meat, there was an increase in the size of the human brain, the use of hands and mental skills. With the beginning of the Neolithic period, the increasing bio-cultural and socio-cultural transformation of humans also affected food preparation, storage and kitchen tools. People started to produce to prepare and consume food, hunt animals and facilitate agriculture. In the past, in addition to frying meat, they found different cooking methods using tools such as fire pits, clay balls and earthenware. The food processing and preservation methods developed and widely used from the Paleolithic period to the Neolithic period are cooking, grinding, drying, salting, seasoning, cheese-yoghurt, oil/sugar storage and fermentation processes, which are explained in detail in the article. As a result of the research, it was seen that all of these methods interacted with fire (and heat) to a greater or lesser extent. The (basic) cooking methods of food include (dry heat) frying, roasting, smoking (smoking), (wet heat) boiling, simmering and perhaps steaming. Changes in human eating habits appear to affect body size, digestion and health conditions.

Methods for Screening and Isolating Extremely Heat-Resistant Escherichia coli from Meat Sources.

Meat animals harbor diverse E. coli populations in their digestive tracts and can serve as sources of pathogenic E. coli. The consumption of meat and produce contaminated with virulent E. coli from animal sources is associated with human illnesses and outbreaks. Heat treatment is an antimicrobial intervention that is commonly used during meat processing to ensure effective reductions in microbial load. Extreme heat resistance (XHR) has been reported among meat-borne E. coli and is mainly attributed to an ~15-19 kb genetic element known as the transmissible locus of stress tolerance (tLST). XHR E. coli can resist treatments used during meat processing and cooking. Therefore, the detection of heat-resistant E. coli is important for devising effective control measures to prevent meat spoilage and ensure meat safety. Here, we present methods used to (1) screen for tLST genes by multiplex PCR and (2) screen and isolate XHR E. coli from meat sources. The mode of heat exposure affects the outcome of XHR testing. Hence, the protocols were optimized to achieve maximum agreement between the tLST genotype and the XHR phenotype.

Effect of stepwise cooking on the water-retention capacity and protein denaturation degree of chicken breast

This study investigated the impact of different center temperatures (60 °C, 65 °C, 70 °C) combined with low temperature long time cooking (cooking at 60 °C for 30 min or 60 min) on the water-retention capacity of chicken breasts. The effects of different heat treatment methods on microstructure, texture parameters, water content, cooking loss, color, pH value, protein denaturation degree and secondary structure content of chicken breast were analyzed. The results revealed that both center temperature and low temperature long times cooking (LTLT cooking) time significantly influenced the water-retention capacity of chicken breasts (P < 0.05). With increasing heat exposure levels, there was a corresponding rise in pH value as well as protein solubility and hydrophobicity in meat. This led to increased alignment of myofibrils along with gradual structural disruption and connective tissue efflux resulting in significant increases in meat hardness, chewiness and cooking loss (P < 0.05). However, when the center temperature reached 70 °C with an LTLT cooking time of 60 min, the muscle fiber structure is almost completely destroyed, causing the connective tissue between the muscle bundles or fibers to refill, resulting in a random coil content increase of about 2%, increased the water content by around 12% and decreased hardness by about 31%. These findings demonstrate that the group subjected to a combination treatment involving a center temperature of 70 °C and an LTLT cooking time of 60 min was effective in enhancing the water content while reducing the hardness of meat.

The Association between Individual Food Groups, Limbic System White Matter Tracts, and Episodic Memory: Initial Data from the Aiginition Longitudinal Biomarker Investigation of Neurodegeneration (ALBION) Study.

(1) Background: Many studies link food intake with clinical cognitive outcomes, but evidence for brain biomarkers, such as memory-related limbic white matter (WM) tracts, is limited. We examined the association between food groups, limbic WM tracts integrity, and memory performance in community-dwelling individuals. (2) Methods: We included 117 non-demented individuals (ALBION study). Verbal and visual episodic memory tests were administered, and a composite z-score was calculated. Diffusion tensor imaging tractography was applied for limbic WM tracts (fornix-FX, cingulum bundle-CB, uncinate fasciculus-UF, hippocampal perforant pathway zone-hPPZ). Food intake was evaluated through four 24-h recalls. We applied linear regression models adjusted for demographics and energy intake. (3) Results: We found significant associations between (a) higher low-to-moderate alcohol intake and higher FX fractional anisotropy (FA), (b) higher full-fat dairy intake and lower hPPZ FA, and (c) higher red meat and cold cuts intake and lower hPPZ FA. None of the food groups was associated with memory performance. (4) Conclusions: Despite non-significant associations between food groups and memory, possibly due to participants' cognitive profile and/or compensatory mechanisms, the study documented a possible beneficial role of low-to-moderate alcohol and a harmful role of full-fat dairy and red meat and cold cuts on limbic WM tracts.

Assessment of Nutritional Quality of Plant-based Meat Alternatives Sold in the Philippines

Plant-based meat alternatives (PBMAs) have been included in Filipino’s diet since their availability in the Philippines, making it important to evaluate their nutritional profile to assist consumers in purchase and consumption decisions. This study identified various PBMAs in Metro Manila, Bulacan, and Pampanga. Information based on the labels of PBMAs and animal- based meats (ABM) was collected and evaluated. PBMAs (n = 37) included chicken products (n = 4), ground meat (n = 5), patties and sausages (n = 19), jerkies (n = 4), and others [i.e. tocino (Philippine sweet bacon), luncheon meat, and belly rolls]. PBMAs generally have lower energy, total and saturated fat, and higher price/g protein, dietary fiber, sodium, and calcium content compared to ABM. Proteins, carbohydrates, and other micronutrients (i.e. iron, potassium, and vitamin B complex) vary depending on the meat category and ingredient used. Current findings highlight the need to redesign existing PBMAs considering nutritional and economic factors to be at par with ABMs.

Effect of salting time and drying method on physicochemical characteristics of dried meat from the longissimus muscle of Algerian dromedary camels

The present study aims to evaluate the effects of a cold brine (4 °C) pre-treatment on the quality of camel meat. The studied parameters are moisture content, macronutrient composition, color, pH, and shrinkage, before and after drying. Five groups of 108 camel meat slices with dimensions of 100 ×20 x 4 mm (length x width x thickness) were constituted. The control group (group 1) received no treatment. Groups 2 and 3 were immersed for 30 and 90 minutes respectively in a 19 % sodium chloride solution at 4 °C, then sun-dried. As for groups 4 and 5, they were treated in the same way for 30 and 90 minutes, but oven-dried at 65 °C. Results demonstrate that increasing the soaking time reduced the drying duration from 20 to 16 hours for oven drying and 14–12 hours for sun drying. Moisture content decreased from 73.94±0.31 % to 13.33±0.15 %, while protein levels decreased from 75.76±0.04 % to 74.465±0.02 % and 74.97±0.04 % for oven drying and 74.25±0.07 % to 74.51±0.01 % for sun drying after 30 and 90 minutes of soaking, respectively. A decrease in lipid content from 21.65±0.04 % to 19.10±0.06 % and 19.14±0.08 % was also observed during oven drying and 19.33±0.07 % to 19.12±0.09 % for sun drying. Sodium levels increased from 260.47±1.46 mg/100 g to 1690.36±1.94–1712.11±5.14 mg/100 g for oven drying and 1704.48±7.16 mg/100 g - 1714.89±4.18 mg/100 g for sun drying. Longer soaking times increased total color variation for both drying methods. By using cold brine, the nutrients in the muscle slices are preserved and the final product is lower in salinity.

Refugee and immigrants’ food consumption, housing and sociodemographic characteristics in southern Brazil

ObjectiveTo describe the food consumption of immigrants and refugees in a city in southern Brazil and evaluate the associations with sociodemographic and housing characteristics.MethodThis is a cross-sectional study with users of an association specialized in assisting refugees and immigrants in Porto Alegre-RS. Individuals aged 18 or over of both sexes with an understanding of Portuguese were included. An online questionnaire with sociodemographic, housing, and food characteristics was available to service users, and data analysis was performed using SPSS, considering p < 0.05.ResultsThe study included 68 individuals, predominantly women (76.5%) with a mean age of 34.39 (± 8.9) years and mainly from Venezuela. The food group most frequently consumed daily was the cereal group. Groups such as legumes and vegetables, meat and eggs, biscuits, and cold meats presented a higher weekly consumption frequency. Fruit, Brazil nuts and walnuts, dairy products, regular soda, ready-made desserts, frozen ready-made meals, and fried foods had the highest monthly consumption. There was an association between the consumption of fried foods and sex, cereal consumption and self-declared color, the consumption of biscuits, chocolate drinks, schooling, and cold meats consumption and age.ConclusionIn this study we observed that men consumed more fried foods than women and low education level was associated with the frequent consumption of biscuits, chocolate drinks, ham, salami or mortadella and ready-made meals. This study allowed us to investigate the profile and diet of people among refugees and immigrants in the South of Brazil since most of the data on food consumption of this type of population are from the North, and these regions are different in relation to socioeconomic characteristics. It is essential to become aware of the health and food situation of this population group to assist in the acculturation process and ensure adequate reception.

Effects of long-time and short-time heat stress on the meat quality of geese

This investigation sought to reveal the effects of heat stress on the meat quality of geese. Wuzong geese were subjected to heat stress at 35°C for 25 d or 4 h to examine different heat stress time on meat quality. Short-time heat stress reduced muscle drip loss and meat color L* value while increasing pH value and meat color a* and b* values. Long-time heat stress decreased body weight and increased leg muscle pH value and meat color b* value. Amino acid profile of geese breast muscle revealed that both LHS and SHS can induce L-Cystine but reduced L-Cystathionine, which were positive correlated with cooking loss and meat color lightness, respectively. Lipidome analysis indicated that heat stress would alter the synthesis of unsaturated fatty acids, and the difference between LHS and SHS on lipids mainly focused on Hex1Cer and TG. Non-target metabolome analysis indicated effects of heat stress on Glycerolipid metabolism, Arachidonic acid metabolism, and Pyrimidine metabolism. Proteome analysis showed that heat stress mainly affects cellular respiration metabolism and immune response. These findings highlight the diverse effects of heat stress on meat quality, amino acid composition, lipidome, metabolome, and proteome in geese.

A comprehensive analysis of aroma quality and perception mechanism in ginger-infused stewed beef using instrumental analysis, sensory evaluation and molecular docking

The ginger-infused stewed beef exhibited a satisfactory odor in Chinese cooking meat. This study aimed to reveal its aroma quality and perception mechanism through electronic nose, sensory evaluation and gas chromatography–mass spectrometry (GC–MS), gas chromatography-ion mobility spectrometry (GC-IMS) coupled with chemometric methods and molecular docking. Sensory evaluation and electronic nose analysis indicated ginger could greatly modify aroma profile of beef. Most C6-C10 aldehydes significantly decreased and terpenes increased in ginger-infused stewed beef. Orthogonal partial least squares-discriminant analysis (OPLS-DA) found 7 key markers for distinguishing stewed beef with or without ginger. Ginger additions could reduce fatty acids consumption. Moreover, the key contributors of fatty, bloody, meaty, ginger and mint aroma attributes, namely (E)-2-octenal, 1-octen-3-ol, 2-acetylthiazole, zingiberene and γ-elemene, respectively, selected by partial least squares regression (PLSR) analysis were docked with the olfactory receptor. Hydrogen bonds and hydrophobic interactions were the main interaction forces between olfactory receptor and the five compounds.