Higher Redness Values Research Articles

Rinse and chill®, frozen storage and retail packaging influence the quality of lamb loins

This study evaluated effects of Rinse&Chill® vs. control, storage condition (fresh, frozen-thawed) and retail packaging (high oxygen modified atmosphere packaging, vacuum skin packaging) on quality of lamb loins. Thirty-two lambs were slaughtered, and carcasses were allocated to Rinse&Chill® or control (n = 16 for each). Loins were aged for seven-days (fresh), and then allocated to fresh or freezing-thawing (frozen-thawed). After storage completion loins were cut into steaks then packaged in high oxygen modified atmosphere packaging (HiOxMAP) or vacuum skin packaging (VSP) and into 8-days simulated retail display. Rinse&Chill® samples had lower heme protein content and lipid oxidation (p < 0.05 for both) compared to control samples. In frozen-thawed lamb samples, VSP resulted in lower lipid oxidation, higher red values (a*), and lower Warner-Bratzler shear force compared to those in HiOxMAP (p < 0.05 for all). This study showed that Rinse&Chill® reduced lipid oxidation in lamb loins, and VSP can be used to improve the quality of frozen-thawed lamb in retail.

Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures.

This study aimed to compare the similarities, physicochemical properties, and muscle fiber characteristics of porcine skeletal muscles. Fourteen types of muscles were collected from nine pig carcasses at 24 h post-mortem and classified by muscle architecture into two main groups, namely parallel and pennate. The muscles were further differentiated into three subtypes per group. These included fan-shaped, fusiform, and strap for the parallel group, and unipennate, bipennate, and multipennate for the pennate group. Parallel-fibered muscles, which were composed of larger I, IIA, IIX, and IIXB fibers and a lower density of IIA fibers, showed higher redness and yellowness values than pennate-fibered muscles (p<0.05). However, the relative fiber area was not significantly different between the parallel and pennate groups (p>0.05). In the subtypes of parallel architecture, the strap group showed lower moisture content and higher redness values than the other subtypes and had considerably higher amounts of oxidative fibers (I and IIA; 72.3%) than the fan-shaped and fusiform groups (p<0.05). In the pennate group, unipennate showed comparatively lower moisture content and higher lightness than other pennate subtypes and was composed of smaller I, IIA, and IIX fibers than the bipennate and multipennate groups (p<0.05). Finally, a different trend of muscle clustering by hierarchical cluster analysis was found between physicochemical properties and muscle fiber characteristics. These results suggest that the physicochemical properties and muscle fiber characteristics of porcine skeletal muscles are not significantly dependent on morphological properties but are rather related to the intrinsic properties of the individual muscles.

Green Technology for Pork Loin Wet Curing-Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma.

This study was conducted to evaluate the possibility of using plasma-activated cow and soy milk powders as a substitute for sodium nitrite for wet curing of pork meat (m. longissimus thoracis et lumborum). Pork loin slices were cured for 4 d at refrigerate conditions in four brines: water + salt (NC group), water + salt + sodium nitrite (PC group), water + salt + plasma-activated cow milk powder (B1 group), and water + salt + plasma-activated soy milk powder (B2 group). Importantly, brines from groups PC, B1, and B2 were characterized by the same concentration of NO2− ions (200 ppm). Results show that samples from B1 and B2 groups had significantly (p < 0.05) higher values of redness, nitrosylhemochrome content, and lower values of thiobarbituric acid reactive substances (TBARS) compared to samples from the NC group. At the same time, the groups cured with alternative curing agents were characterized by lower residual nitrite content with regard to groups cured with NaNO2. No significant differences (p ≥ 0.05) were found in pH and shear force values among the treatments. Finally, the aroma profile of the samples from groups B1 and B2 was similar to the aroma profile of the samples from the PC group (the aroma differed by a maximum of 1.73% in the case of brine containing plasma-activated cow milk powder) but differed significantly from the NC group (the aroma differed in 97.21%). Due to the higher nitrite depletion in the final product, while maintaining the quality parameters similar to traditionally cured pork loins, both alternative curing agents can be recommended, with a predominance of plasma-treated soy milk.

Astaxanthin Extract from Shrimp (Trachypenaeus curvirostris) By-Products Improves Quality of Ready-to-Cook Shrimp Surimi Products during Frozen Storage at -18 °C.

The effects of astaxanthin extract (AE) from shrimp by-products on the quality and sensory properties of ready-to-cook shrimp surimi products (RC-SSP) during frozen storage at −18 °C were investigated. Changes in 2-thiobarbituric acid reactive substances (TBARS) value, sulfhydryl groups, carbonyls, salt-soluble protein content, textural properties, color, and sensory quality over specific storage days were evaluated. The AE from shrimp by-products contained 4.49 μg/g tocopherol and 23.23 μg/g astaxanthin. The shrimp surimi products supplemented with 30 g/kg AE had higher redness values and greater overall acceptability and texture properties after cooking (p < 0.05). AE showed higher oxidative stability in RC-SSP than the control, as evidenced by lower TBARS and carbonyl content, and higher sulfhydryl and salt-soluble protein content. AE from shrimp by-products had positive effects on the antioxidant activity and color difference of RC-SSP, and could be used as a potential multifunctional additive for the development of shrimp surimi products.

Study on the effect of baking process on the quality characteristics, moisture distribution and sensory evaluation of bran, duck and pork emulsification sausage

Poultry sausage is a low-fat, protein-friendly product, and the research on poultry sausage has gradually become a hot field of meat product research. The baking process can promote the decomposition of protein and fat, and the Maillard reaction occurs, thereby increasing the color of the sausage and improving the flavor of the sausage. Baking time affects cooking loss, color, pH, TPA, moisture distribution and sensory evaluation results of cooked sausage products, therefore, the baking process is very important. In this study, four baking treatment experiments of 40, 60, 80 and 100 min were set up, the baking temperature was 60 °С. The 60min treatment group had the smallest brightness value L, the highest redness value a, and the best color. The water content of the 40 min treatment group was the highest, followed by the 80 min treatment group, and the pH value of the other 80 min treatment group was also the lowest. In terms of TPA and water distribution, the hardness value of the 60 min treatment group was the highest, and the relaxation times (T2) corresponding to hydrated water, fixed water and free water were 0.1‑9.3 ms, 10‑91 ms, and 175‑900 ms, respectively, and the 80 min treatment group The group with the most semi-bound water worked best. In terms of sensory evaluation, the color, flavor, texture, and overall acceptability of the 60‑80 min treatment groups were not significantly different. The best evaluation result was the 100 min treatment group, followed by the 60 and 80 treatment groups. Based on the above research results of sausage quality, the optimal baking time of sausage in this study is 60‑80 min. This research can provide product quality data and technical support for the development of duck and pork compound sausages.

Comparative analysis of skin color in breast reconstruction using pedicled transverse rectus abdominis myocutaneous flaps

Background A recent concern in breast reconstruction procedures is skin color mismatch of the pedicled transverse rectus abdominis myocutaneous (TRAM) flap. With the goal of objectively quantifying the skin tone of the TRAM flap donor site, contralateral breast, and flap, a comparative study was conducted.Methods This study was conducted in July 2021, included 17 patients who received delayed breast reconstruction via TRAM flaps from January 2016 to December 2020 with at least 12 months of follow-up. Melanin levels and redness values of the flap, abdomen, and contralateral breast were measured in patients using a skin pigmentation analyzer. Furthermore, in 20 healthy women in their 40s to 60s, measurements were made of the abdomen, as well as breast.Results The contralateral breast had lower mean melanin and redness than the abdomen. The flaps had slightly higher melanin levels than the contralateral breasts. The flaps tended to have higher redness values, but the difference was not significant. The difference between the flap and abdomen was significant for melanin, but not redness. Preoperative radiotherapy did not affect skin tone. The upper abdomen showed lower melanin and redness than the lower abdomen.Conclusions The breast had a brighter skin tone than the abdomen. The upper abdomen showed brighter skin tone than the lower abdomen, and the area used as the donor site of the TRAM flap presented the same tendency. In the process of TRAM flap engrafting, the melanin level of the tissue decreases, and the redness value tends to increase slightly compared to the contralateral breast.

Carcass and meat quality characteristics of Beni-Guil autochthonous ovine breed: effect of live weight at slaughter

Ninety female lambs of the Beni-Guil sheep breed were used to study the effect of slaughter live weight (SLW) on carcass characteristics and meat quality. The animals were raised in Morocco’s eastern area under a pastoral-transhumant system. The lambs were slaughtered at three weight classes (SLW1 =20-25 kg, SLW2 = 26-30 kg, SLW3 = 31-35 kg). Ultimate pH value (pHu), fat and meat color, zoometric measurement, conformation score, fatness state, and fat consistency were evaluated 24 h post-slaughter. The carcass measures and compactness indexes increase with higher SLW (p&lt;0.001). However, the dressing percentage and shrinkage were not affected. The longissimus lumborum muscle was used for meat quality determination. The pHu was not affected (p&gt;0.05) by SLW effect. With respect to meat color, the lightness (L*) decreased with increasing SLW, while the redness increased (p&lt;0.05). The female lambs with a carcass weight of 20-25 kg have a higher L* value (41.89), and lambs with a carcass weight between 31 and 35 kg have a higher redness value (21.73). In relation to the c1arcass fatness state and carcass conformation, the SLW had a significant effect (p&lt;0.001). The conformation and the fatness increase in the logical sequence of SLW.

Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages.

The aim of this study was to evaluate the effect of astaxanthin (AX) on the quality and sensory characteristics of emulsified pork sausages during cold storage. The changes of Peroxide value (PV), 2-thiobarbituric acid-reactive substances (TBARS), thiol content, texture profile analysis, instrumental color, and sensorial qualities were assessed on specific storage days. The emulsified sausages with added AX exhibited significantly (p < 0.05) higher redness values and total color differences (ΔE) on all storage days. Sensory values recorded the reddest color and greater overall acceptability scores to the sample with AX. In addition, AX had a significantly (p < 0.05) greater effect on PV, TBARS, and thiol content of sausages, compared with the control (CON). AX showed higher oxidation stability than CON for regression coefficient, and the level of inhibition of malondialdehyde formation was similar to that of butylated hydroxytoluene (BHT) on storage days. Synthetically, AX had a desirable consequence on antioxidant activity and color of emulsified sausages; therefore, it can be used as a multifunctional additive in emulsified pork sausages.

The veal quality of Slovak Simmental breed in relation to sex

Article Details: Received: 2020-11-03 | Accepted: 2020-11-27 | Available online: 2021-01-31 https://doi.org/10.15414/afz.2021.24.mi-prap.118-121 The aim of the present study was to evaluate the influence of sex on selected fattening, carcass and qualitative veal parameters of Slovak Simmental breed. The comparison was carried out on the 8 male and the 8 female animals. The animals were reared under the same housing conditions and were fed with grass hay (ad libitum) , feed straw and calves feed concentrate, and had a free access to the fresh water. The fattening period started from about 70 days of age to required final weight. Length of the fattening period was 180 days. The slaughter and carcass composition, carcass yield, qualitative, physical and technological characteristics of Longissimus thoracis et lumborum muscle were studied. We found a significantly higher proportion of bones and a significantly higher proportion of separable fat in the carcass half in males. Higher proportion of meat were found in females. At the heifers was found, although not significantly, a higher proportion of internal fat (rumen, intestinal, kidney, pelvic). Significantly different pH measured 24 hours post mortem was found between males and females (P&lt;0.01). Parameter of meat colour – lightness was higher identified in male calves at 24 hour and 7 days post mortem . Higher redness value was identified in female calves at 24 hour and 7 days post mortem . Keywords: Slovak Simmental breed, sex, carcass, veal quality References BARTOŇ, L. et al. (2003). Growth, feed efficiency and carcass characteristics of Czech Pied and Holstein bulls. Czech J. Anim. Sci., 48, (11): 466–474. Czech Journal of Animal Science CAFFERKY, J. et al. (2019) Efect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers. Foods 2019, 8, 173; https://doi.org/10.3390/foods8050173 ĆIRIĆ, J. et al. (2017) The relationship between the carcass characteristics and meat composition of young Simmental beef cattle. IOP Conf. Ser.: Earth Environ. Sci. 85 012061. 59th International Meat Industry Conference MEATCON 2017, Zlatibor, Serbia , 6; https://doi :10.1088/1755-1315/85/1/012061 DAZA, A. et al. (2014) Effect of gender on growth performance, carcass characteristics and meat and fat quality of calves of Avileña-Negra Ibérica breed fattened under free-range conditions. Spanish Journal of Agricultural Research 12(3): 683-693. http://dx.doi.org/10.5424/sjar/2014123-4693 ISSN: 1695-971X FILIPČÍK, R. et al. ( 2009) The factors influencing beef quality in bulls, heifers and steers. Slovak J. Anim. Sci., 42, (2): 54–61. ISSN 1337-9984 KUČEVIĆ, D. et al. (2019) Influence of Farm Management for Calves on Growth Performance and Meat Quality Traits Duration Fattening of Simmental Bulls and Heifers. Animals, 9, 941; http//doi:10.3390/ani9110941 LI, Q. et al. (2018) Effects of age on slaughter performance and meat quality of Binlangjang male buffalo. Saudi Journal of Biological Sciences 25, 248–252. https://doi.org/10.1016/j.sjbs.2017.10.001 LUKIC, M. et al. (2016) Carcass performance of Simmental and Holstein Friesian beef cattle in Serbia. Meat Technology 57, 2, 95–101. ISSN 2466-4812. ID: 227939852. MARENČIĆ,D. (2018) The effect of sex and age at slaughter on the physicochemical properties of baby-beef meat. Veterinarski Arhiv 88 (1), 101-110. DOI: 10.24099/vet.arhiv.160720 MUIŽNIECE, I. et al. (2020) Effect of sex and age on beef cattle meat pH. Agricultural Science and Practice, Vol. 7, No. 2. ISSN: 2312–3370, UDC 636.2.03 SANTOS, P.V., et al. (2013). Carcass physical composition and meat quality of Holstein calves, terminated in different finishing systems and slaughter weights. Ciência e Agrotecnologia, 37(5), 443-450. http://dx.doi.org/10.1590/S1413-70542013000500008 WĘGLARZ, A. (2010) Meat quality defined based on pH and colour depending on cattle category and slaughter season. Czech J. Anim. Sci., 55 (12): 548–556. https://doi.org/10.17221/2520-CJAS

Determination of the Effect of Feeding Different Sodium Chloride Regimes on Growth Performance, Viscera Organ Weights and Meat Quality Parameters of Broilers from Hatch to 35 Days of Age

This study intended to investigate the growth performance and meat quality traits in broilers fed different regimens of NaCl over a period of 35 days. Seven hundred and fifty 1-day-old chicks (Cobb 500) were randomly assigned to five NaCl feeding regimens to obtain three replicates for each regimen. Broilers in CON group were provided with concentrations of 0.35% NaCl for the duration of the experimental period. The other groups were provided with two concentrations of NaCl (0.45% and 0.55%) under two durations, namely: 1) 1~28 d: 0.45% or 0.55% NaCl for 28 days then CON; and 2) 1~35 d: 0.45% or 0.55% NaCl for 35 days. Broilers fed 0.55% NaCl for 1~35 d showed improved (<i>P</i>&lt;0.05) growth performance compared with broilers fed the CON regimen. Moreover, higher water holding capacity of breast meat was shown by the broilers fed 0.55% NaCl for 1~28 d when compared with that in broilers fed the CON diet (<i>P</i>&lt;0.05). Broilers fed 0.45% NaCl showed an increase (<i>P</i>&lt;0.05) in the lightness of the meat over CON diet and the 0.55% NaCl diet. In addition, broilers offered CON had the highest redness value and highest crude ash content in the breast meat (<i>P</i>&lt;0.05). Feeding 0.45% NaCl for 1~35 d and 0.55% NaCl for 1~28 d resulted in a higher (<i>P</i>&lt;0.05) protein content in breast meat. In conclusion, broilers fed diets with 0.55% NaCl for 1~35 d showed improved growth performance as well as water holding capacity and protein content of the breast meat.

Effects of various levels of dietary fiber on carcass traits, meat quality and myosin heavy chain I, IIa, IIx and IIb expression in muscles in Erhualian and Large White pigs

This study evaluated the effects of bran fiber levels on carcass traits, meat quality and expression of myosin heavy chain isoform genes in muscles in Erhualian (Er-HL) and Large White pig (LW). Our results showed that fiber level did not affect carcass weight of Er-HL, while carcass weight of LW decreased with the increase of fiber level. Fiber level did not influence meat quality traits of LW, whereas increased fiber level led to an increase in pH45 min of Er-HL, and Er-HL fed 7% bran fiber (BRC) increased redness of meat compared with control diet (CON). We observed a decreased MyHCIIb and MyHCIIx mRNAs and protein levels in Er-HL fed 7% BRC compared with those in other groups, accompanying with a tendency for increased mRNA abundance of MyHCI. The slow-twitch oxidative fiber (MyHCI) is rich in myoglobin and mitochondrial oxidative metabolic enzymes, and the increased expression of MyHCI fiber in pork has resulted in higher redness value. In summary, bran fiber had no adverse effect on the meat quality of LW and appropriate fiber level addition in diets could improve meat quality of Er-HL through regulation the expression of myofiber types.

Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage

The antioxidant effects of clove extract (CE) by comparing with BHT and ascorbic acid (AA) in cooked beef patties were assessed at refrigerated storage. Four kinds of patties were formulated: without antioxidants (control), with added 0.02% BHT, 0.05% AA, and 0.1% CE. Addition of BHT, AA, and CE resulted in a significant (p < .05) decrease in thiobarbituric acid reactive substance (TBARS) value, carbonyl content, and hue angle; increasing of redness value; and improvement of the stability of sensory attributes. Addition of CE showed reduced protein and lipid oxidation when compared with BHT (p < .05). Moreover, CE presented lower lipid oxidation, and a higher redness value and overall color score than the AA (p < .05). Sensory assessment regarding overall color, discoloration, and odor showed that CE inclusion in patties extended the storage life up to 10 days. Therefore, the application of CE as a natural antioxidant can result in reduced protein and lipid oxidation and enhance the quality of cooked beef patties.

Quality characteristics of pork loin cured with green nitrite source and some organic acids

This study was conducted to improve the quality characteristics of cured meat with natural nitrite. Control and treatment were conducted as follows: nitrite free, marinated with sodium nitrite and ascorbic acid, marinated with only fermented spinach (FS), and marinated with FS adding ascorbic acid, malic acid, citric acid, and tartaric acid. Treatments were pickled with regulated brine (8% salt and 0.08% nitrite). Cured meat with FS adding ascorbic acid, malic acid, and citric acid had higher redness values than sodium nitrite with ascorbic acid on cooked meat. There was a positive effect on lipid oxidation except for citric acid. Protein degradation appeared more in malic acid and tartaric acid treatment than others. Residual nitrite level was lower when adding organic acids. Among various organic acid, ascorbic acid had the highest efficient on quality properties of cured meat. Thus, ascorbic acid was a proper ingredient when curing meat product.

Application of nitric oxide in modified atmosphere packaging of tilapia (Oreschromis niloticus) fillets

Nitric oxide (NO) and nitrogen (N2) (0.4/99.6, v/v) were flushed in a modified atmosphere packaging (NO-MAP) to preserve tilapia fillets at 4 °C. Compared with vacuum packaged (VAP) samples, NO-MAP samples had higher redness values, lower rigor extent and less drip loss. After storage of 15 days, nitrate levels in the fillets were lower than that of the nitrate/nitrite processed foods like ham and below the China National Standard of the maximum permitted limit. In addition, NO-MAP was more effective in improving tilapia quality than NO euthanasia of live tilapia and saturated NO solution immersion of tilapia fillets. The results suggested that NO-MAP could be a potential novel MAP technique in storage of tilapia fillets to improve the product quality, extend the shelf-life and reduce food safety risks. This technique also has the potential to be used for other fresh fish or meat packaging and storage.

Carcass and meat quality characterization of indigenous and improved variety of chicken genotypes.

A study was conducted to examine four genotypes of chicken for their carcass and meat quality characteristics. From each genotype, 20 birds were slaughtered at their respective age of maturity. Breast and thigh muscles were evaluated for meat quality characteristics. Transport loss and carcass weight were highest in the white commercial broiler (WBR) and lowest in Aseel (ASL) and Indbro Aseel (ASR). Dressing percentage ranged between 66.41 and 72.56 and was not significantly different among genotypes. The yield of various cut-up parts for different genotypic birds was significantly different (P < 0.05). Highest percent yield for breast (29.15), thigh (15.57), drumstick (13.82) and wings (18.44) were observed in WBR, rainbow rooster (RR), ASR and rainbow rooster Plus (RRP), respectively. Giblet % was highest in RR and meat:bone ratio of thigh portion was highest in WBR. Higher ultimate pH was recorded for RR, RRP, and WBR, and higher water-holding capacity was detected in ASL and ASR. Further, bound water was higher in RR, RRP, and WBR, and free water was maximum in ASL and ASR. A significant (P < 0.05) higher shear force was observed in ASL and higher muscle fiber diameter in WBR. Cooking yield did not differ significantly among genotypes. The breast meat from ASL showed significantly (P < 0.05) higher redness value and WBR showed the lower redness. Further, ASL and ASR meats were darker and red in color than broiler meat. Meat from two indigenous birds (ASL and ASR) had significantly (P < 0.05) lower fat content compared to broilers and other crosses. ASL gave a slightly firmer meat as liked by consumers. The sensory evaluation showed breast meat from RR birds and ASL birds had better flavor scores than other birds. These results indicated that meat of indigenous chickens (ASL and ASR) has some unique features over commercial fast-growing birds that would increase their demand by consumers who prefer chewy, low-fat chicken meat.

BIOACTIVE AND PHYSICOCHEMICAL PROPERTIES OF WILD FRUIT POWDER ADDED SPONGE CAKE

This study had investigated the effects of the addition of wild fruit (elaeagnus, hawthorn, medlar, myrtle) on the physicochemical and functional properties of sponge cakes. For this purpose, fruits powders at the level of 5 and 10% were used in cakes which were determined by sensory acceptance test. Myrtle had the highest TPC and DPPH activity while elaeagnus had the lowest values. Analyses of the cake samples were carried out at 1 st h , 7 th and 14 th d. Texture profile analysis (TPA) revealed that the addition of fruit powder resulted in decrease in the hardness and chewiness values of cake samples compared to the control group. Among the samples, the control group had the highest L* and b* values and the samples containing medlar powder had a higher redness value. As the storage time increased, L* and a* values were also increased, whereas b* values decreased. The examination of TPC and DPPH activity of the cake samples at 1 st , 1 st h and 14 th d showed that the addition of fruit powders caused an increase in both parameters. The results of the present study suggested that the use of specific proportions of wild fruit powders in cakes positively affects the physicochemical and bioactive properties of sponge cakes.

Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage.

This study was performed to investigate the impacts of irradiation sources on quality attributes of low-salt sausage during refrigerated storage. Control sausage was prepared with 1.5% sodium chloride (NaCl), whereas low-salt sausage was formulated with 0.75% NaCl (a 50% reduction; L-control). Sausage samples were vacuum-packaged, and low-sausages were irradiated with gamma-ray, electron-beam and X-ray at 5 kGy, respectively. The samples were stored at 4°C for 28 d to determine changes in quality attributes. The pH of low-salt sausages was unaffected by irradiation at 5 kGy (p>0.05). Higher redness values were found at irradiated low-salt sausages compared to control (p<0.05). The hardness, gumminess and chewiness of control sausage were higher than those of low-salt sausages (p<0.05). However, there were no significant differences in the textural parameters between low-salt sausage treatments. The overall sensory acceptability score of irradiated/low-salt sausages were lower than L-control due to decreased scores for cooked meat flavor but increased radiolytic off-flavor (p<0.05). The initial 2-thiobarbituric acid-reactive substances (TBARS) values of irradiated/low-salt sausages were higher than control and L-control (p<0.05). However, the TBARS values of irradiated treatments were significantly lower than control at the end of storage. Irradiation could effectively inhibit the microorganism growth (total aerobic bacteria, coliforms, Enterobacteriaceae, and Pseudomonas spp.) in low-salt sausages (p<0.05). Therefore, our findings show that irradiation could be to improve microbial safety of low-salt sausages, and suggest that further studies should be necessary to reducing radiolytic off-flavor of irradiated/low-salt sausages.

Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage.

In this study, the effects of pre-converted nitrite from Swiss chard powder (PS) on the color stability and shelf-life of cooked pork patties during refrigerated storage for 28 d were investigated. Nitrite was added at a concentration of approximately 120 ppm. Five treatments were formulated as follows: Control (120 ppm nitrite), T1 (2% PS), T2 (2% pre-converted nitrite from celery powder; PC), T3 (1% PS + 60 ppm nitrite), and NC (nitrite-free). The T1 and T3 samples had higher nitrosoheme pigment contents, which were associated with the redness of the samples (p<0.05). T1 resulted in the highest redness value (p<0.05). The redness and yellowness of the cooked pork patties increased with increasing PS levels. The pH of the samples subjected to all treatments decreased with progress of the storage period (p<0.05). The pH of the T1 and T3 samples treated with PS was lower (p<0.05) than that obtained with other treatments, as PS has a lower pH value. The treatments in which PS was added were most effective for reducing the level of thiobarbituric acid reactive substances (TBARS) and the residual nitrite content relative to the control. T1 resulted in the highest flavor, off-flavor, and overall acceptability scores during storage (p<0.05). The total viable bacterial count for all treatments was below 1 Log CFU/g, and E. coli and coliform bacteria were not detected during storage. Therefore, these results suggested that pre-converted nitrite from Swiss chard powder is a potential replacement for nitrite in meat products.

Effects of guar gum as a fat substitute in low fat meat emulsions

The physicochemical, oxidative, and sensory properties were determined for low fat meat emulsions containing varying levels of guar gum (0.5, 1.0, and 1.5%) as a fat substitute. Reduction of fat and incorporation of guar gum resulted in higher emulsion stability and cooking yield but lower penetration force. Color evaluation revealed that low fat formulations had significantly lower lightness and higher redness values than high fat control formulation (p .05). pH value was higher in low-fat formulation containing 1.5% guar gum (p .05). The MetMb % of the high fat emulsion formulation was higher than low fat formulations (p < .05). The significant increase of TBARS value, protein carbonyl groups and loss of protein sulfhydryl groups in high fat formulation reflect the more oxidative degradation of the lipids and muscle proteins during the preparation of meat emulsion than low fat formulations (p < .05). Microstructure observations using SEM shows that increase in guar gum levels lead to formation of gel network, which holds more water. Sensory evaluation indicates that low fat formulation supplemented with 0.5% gum had quality characteristics that were similar to those of the high fat control. Practical applications Nowadays consumers demand healthier meat products that are low in salt, fat, cholesterol, and calories and contain in addition health-promoting bioactive components such as fibers and natural antioxidants. Thus, use of fat replacers with health promoting properties needs research studies. The study of emulsions with added fat replacers is important because the parameters studied in this work facilitate prediction of changes in the final product. Furthermore, the fat replacer guar gum used in this study is a source of soluble dietary fiber in food products and a number of clinical studies have shown a reduction in postprandial glycemia and insulinemia on consumption of it. Since traditional meat products of India especially in the state of Jammu and Kashmir, contain higher amounts of animal fat and no work has done on such products to reduce fat content with alternate ingredients having health benefits with minimal effects on the product quality. Thus, this research work was conducted to study the properties of low fat meat emulsions, because quality of the final product depends on emulsion characteristics.

Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs.

This study was conducted to find pork quality to meet the needs of consumers. Thus, the meat quality and fatty acid composition of longissimus muscles from purebred pigs (Landrace, Yorkshire, and Duroc) and three-way crossbred LYD pigs were compared and evaluated. Chemical compositions of longissimus muscles were significant (p<0.05) different among pigs. Duroc contained significant (p<0.05) higher fat contents than other pigs, whereas significant (p<0.05) higher moisture contents were observed in Landrace, Yorkshire, and LYD pigs compared to those of Duroc pigs. The values of pH24 h and pH14 d were the highest in Landrace pigs. Myoglobin contents of LYD pigs were higher (p<0.05) than those of purebred pigs. Regarding meat color, Duroc and Yorkshire pigs had higher redness values than Landrace and LYD pigs, while Landrace pigs had the lowest (p<0.05) color values among all pigs. There was no significant difference in shear force or water holding capacity (WHC). Duroc pigs maintained the lowest drip loss during 14 d of cold storage. In sensory evaluation, the marbling scores of Duroc pigs were higher (p<0.05) than other pigs. Regarding fatty acid compositions, total USFA, poly-, n-3, and n-6 contents were the highest (p<0.05) in LYD pigs, while total SFA contents were the highest (p<0.05) in Duroc pigs. Based on these results, purebred pigs had superior overall meat quality to crossbred pigs.