Ingredient In Meat Products Research Articles

Rapid detection of murine-derived ingredients in meat products using real-time enzymatic recombinase amplification.

Accurate identification of meat species is critical to prevent economic fraud and safeguard public health. The use of inappropriate meat sources, such as murine, poses significant health risks because of potential contamination with pathogens and allergens, leading to foodborne illnesses. The present study aimed to develop a novel real-time enzymatic recombinase amplification (ERA) method for the rapid and specific detection of murine DNA in meat products. A novel ERA primer and probe set was designed, targeting a murine-specific single-copy nuclear gene identified through bioinformatics analysis. The assay demonstrates high specificity, showing no amplification in commonly consumed meats, other animals or major crops. Additionally, it exhibits remarkable sensitivity, detecting as few as five copies of murine genomic DNA. For practical application, the ERA method could effectively identify mouse DNA in laboratory-prepared samples at concentrations as low as 0.5% and also quantify samples with mouse DNA content as low as 5%. It also accurately detects the presence of murine-derived ingredients in commercially available meat products. The detection process is straightforward, utilizing a simple isothermal device for incubation, blue light excitation and a smartphone camera for result interpretation. This rapid analysis can be completed within 20 min. The newly developed real-time ERA method provides a valuable tool for standardizing meat trade practices, promoting food safety and enhancing consumer confidence in the authenticity of meat products. © 2024 Society of Chemical Industry.

Incorporation of Sea Spaghetti (Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response.

Seaweed is a naturally rich source of nutrients and exhibits techno-functional properties that are under study for their potential as ingredients in meat products. However, seaweed is associated with a particular flavor profile, and optimization of the sensory profile should be conducted alongside technical performance. This study investigated the feasibility of the application of sea spaghetti (Himanthalia elongata) in the production of low-salt beef patties and recorded the associated sensory profile and consumer hedonic-emotional response. Eight beef patty formulations with varying salt (0-1%) and seaweed (0-5%) contents were subjected to quantitative descriptive analysis via a trained sensory panel (n = 8) and six the formulations were selected for consumer testing (liking, emotional associations, saltiness perception, and purchase intent) by a group of 105 Irish resident consumers. The trained panel results showed that the intensity of seaweed odor, flavor, and visual presence in burgers was negatively related to the intensity of beef odor and flavor and that seaweed addition (5%) significantly increased the saltiness perception of low-salt burgers. Burgers with 1% added seaweed, although perceived by consumers as less salty, could substitute NaCl in low-salt beef patties without deterioration of their liking among regular burger consumers. Consumers associated all seaweed-containing samples, especially those containing 1% of sea spaghetti, with being good, pleasant, satisfied, and warm. The higher inclusion of sea spaghetti (2.5%) led to significantly lower overall liking and reduced purchase intent, while consumers associated this formulation with emotions such as being more adventurous, aggressive, and wild. Consumers who rejected seaweed burgers had the highest level of food neophobia and avoided foods with additives. The results demonstrate that 1% sea spaghetti seaweed can be successfully incorporated into low-salt beef patties, resulting in hedonic and emotional benefits without significantly increasing the salt content.

Physicochemical Properties and Nutritional Composition of Chicken Patties with Grey Oyster Mushroom Stems

The application of plant-based waste materials as functional food ingredients in meat products has gained popularity owing to their nutritional richness and contributions to the circular economy and environmental protection. As such, mushroom stems are one of the potential ingredients to be used in muscle products as a meat alternative, as they mimic the texture of meat. Therefore, this study aims to determine the physicochemical properties and nutritional composition of chicken patties with grey oyster mushroom stems. In this study, five formulations of chicken patties were prepared with different ratios of chicken meat to the grey oyster mushroom stem: control (65%:0%), A (55%:10%), B (45%:20%), C (35%:30%), and D (25%:40%). The chicken patties were analysed for cooking characteristics, physicochemical properties, and nutritional composition. Results found that the grey oyster mushroom stem-based patties recorded higher (P<0.05) cooking yield and moisture retention as compared to the control. The addition of grey oyster mushroom stems increased (P<0.05) the lightness (L*) due to the white colour of the grey oyster mushroom stems. No significant difference (P>0.05) was observed in all formulations of patties' hardness, chewiness, springiness, and cohesiveness attributes, but the increment of grey oyster mushroom stems in chicken patties decreased the value of all these attributes. Nutritional composition of chicken patty of formulation D (40% grey oyster mushroom stems) recorded significantly the highest (P<0.05) moisture and crude fibre compared to other formulations. In addition, the energy content of chicken patties significantly decreased (P<0.05) proportionally with increasing levels of grey oyster mushroom stems. This study indicated that grey oyster mushroom waste is a promising meat alternative ingredient that has great potential to be used in attaining meat products with enhanced nutritional and sustainability profiles in the current sector.

The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs.

Eating practices are changing due to awareness about meat consumption associated with social, ethical, environmental, and nutritional issues. Plant-based meat analogs are alternatives to conventional meat products that attempt to mimic all the inherent characteristics of meat fully. Therefore, the search for raw materials that provide these characteristics is increasing. Chia seeds have excellent potential as a functional ingredient in these products since they are a source of proteins, lipids, and fibers. Allied with this, the full use of chia through the seed and its fractions highlights the numerous beneficial characteristics of the formulation regarding nutritional characteristics and techno-functionality. Therefore, this review aims to highlight the potential of chia seed and its fractions for applications in meat-like products. Chia seeds are protein sources. Chia oil is rich in polyunsaturated fatty acids, and its application in emulsions ensures the oil's nutritional quality and maintains its technological characteristics. Defatted chia flour has a high protein content and can be used to extract chia mucilage. Due to its high emulsification capacity, chia mucilage is an effective ingredient for meat products and, consequently, meat-like products. Therefore, this literature review demonstrates the strategic potential of using chia seeds and their fractions to develop meat analogs.

Development of reference material for the detection of rat ingredient in meat by quantitative real-time PCR

A reference material (RM) for the determination of rat ingredient in meat was developed in the current study. The muscle tissues of thorax and leg of rat with fascia removed were used as the fundamental material, followed by freezing, slicing, drying, and grinding to obtain the meat powder. Cod was selected as the representative meat matrix and the developed RM was 1% w/w rat meat in cod meat. The reliability of the raw material to develop RM was firstly confirmed by quantitative real-time PCR. This RM was homogeneous and showed good stability during both long-term storage at 4 °C and short-term simulated transportation condition in the range of −20 °C - 45 °C. Characterization of this RM was conducted in eight collaborative laboratories. The characterized CT value of RM was 20.14 with an uncertainty of 1.26 (k = 2, where k is the coverage factor). This RM can be used for method validation and quality control to determine rat ingredient in meat products.

Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigment Optimized by a Response Surface Methodology.

There is a growing demand for clean-label products. This study aimed to obtain a food-grade coloring ingredient for meat products based on the formation of Zn-protoporphyrin from porcine livers, thus contributing to the development of nitrite-free products. First, the effects of sodium disulfite and acetic, ascorbic, and lactic acids on the formation of Zn-protoporphyrin and the total microbial count were studied. The combination of ascorbic and acetic acids resulted in a higher Zn-protoporphyrin content than acetic acid alone, and microbial levels were maintained (ca. 3 log CFU/mL). Second, a response surface methodology was used to maximize Zn-protoporphyrin while maintaining microbiological food standards. To that end, the effects of pH (4.2-5.4), incubation time (3-30 h), and temperature (25-50 °C) were studied. The selected conditions for Zn-protoporphyrin formation involved anaerobic incubation at pH 4.8 and 45 °C for 24 h. The safety was validated through challenge testing for relevant pathogens (Listeria monocytogenes, Salmonella spp., and Clostridium perfringens). A significant reduction (>6 log units) was observed in the selected conditions for L. monocytogenes and Salmonella, whereas C. perfringens spores remained at the inoculated levels. The optimized procedure is proven to be microbiologically safe, and may improve the color of nitrite-free meat products.

Rapid detection of duck ingredient in adulterated foods by isothermal recombinase polymerase amplification assays

Duck is often used in meat fraud as a substitute for more expensive meats. Rapid detection of duck ingredient in meat products is of great significance for combating meat fraud and safeguarding the interests of consumers. Therefore, we aim to develop duck-specific recombinase polymerase amplification (RPA)-based assays for the rapid detection of duck ingredient in animal-derived foods. Using Cytb gene as target, the real-time RPA and RPA combined with lateral flow strips (LFS RPA) were developed successfully for the rapid detection of ducks in 20 min at 39 °C and 40 °C, respectively. The assays did not show cross-reactions with 6 other livestock and poultry. The developed RPA assays could detect 10 pg duck genomic DNA per reaction and 0.1 % (w/w) duck ingredient in duck and mutton mixed powder within 30 min, including a rapid nucleic acid extraction. Furthermore, duck ingredient could be detected in 30 different actual foods including heat-processed meats and blood products. Therefore, duck-specific real-time RPA and LFS RPA assays were successfully developed with good specificity and sensitivity, which could enable rapid detection of duck ingredient in the field and provide technical support for combating the meat fraud.

Healthier Meat Products Are Fashionable—Consumers Love Fashion

Meat manufacturers are nowadays in a very unenviable position. Both meat and meat products require the utilization of various additives due to their chemical composition. On the other hand, consumers demand fresh, additive-free, and high-quality products with extended shelf-life, which might be considered as healthier, even functional food. These facts push manufacturers and researchers in pursuit of modern technologies and supplements to meet these high demands. Since a high daily intake of sodium and fat might cause severe health issues, reducing these ingredients in meat products is the first task towards healthier food. Sodium can be reduced by ultrasound, high-pressure processing, pulsed electric field, and replacement of NaCl with KCl, calcium gluconate, calcium glycerophosphate, calcium lactate, and monosodium glutamate. The reduction of the fat content can be achieved through a decrease in the amount of fatty tissue in the inital mixture and/or replacement with non-lipid components, or by partial fatty tissue replacement with oils rich in polyunsaturated fatty acids. Utilization of plant proteins (soy, wheat gluten, pea, chickpea, lentil, potato, barley, oat, rice, etc.), mycoproteins or micro-algae proteins, plant fats (palm and coconut fat, canola, sunflower, soy and corn oil, etc.), and polysaccharides (starches, fibers), accompanied by a meat-like fibrous structure, resulted in delicious “meat” products, which are considered a healthier alternative to real meat. Growing interest in the replacement of potentially adverse synthetic meat additives favors the use of plant (herb, fruit and vegetable) extracts, as an endless source of bioactive substances with strong antioxidant and antimicrobial activities. These extracts can be used either in raw meat or meat products, as well as in the fodder. Reformulation strategies strengthen and ensure the willingness of consumers to pay a higher price for their own demands regarding the naturalness of synthetic, clean-labeled, additive-free meat products. After a gradual alignment with strategic national/international recommendations and legal/sub-legal frameworks, the added value of such meat products opens wide the door to new segments/entire markets.

Pleurotus Genus as a Potential Ingredient for Meat Products.

Edible mushrooms are considered an important source of nutritional and bioactive compounds. In this review, the findings of macronutrients, bioactive compounds, antioxidant activity, and antimicrobials against foodborne pathogens of some Pleurotus spp., as well as their potential use as an ingredient in the meat industry are discussed. The results show that Pleurotus spp. are an important source of proteins and amino acids, carbohydrates, minerals, and vitamins. Additionally, the presence of some bioactive components, such as polysaccharides (α-glucans, β-glucans, and so on), proteins/enzymes and peptides (eryngin, pleurostrin, and others) phenolic acids (p-coumaric, chlorogenic, cinnamic, ferulic, gallic, protocatechuic, and others) and flavonoids (chrysin, naringenin, myricetin, quercetin, rutin, or the like) has been demonstrated. Several works evidenced the use of Pleurotus spp. in some meat and meat products (patties, sausages, paste, and suchlike) as a novel ingredient in order to improve their chemical composition and functional health promoting properties, as well as to increase their physicochemical and sensory attributes. In conclusion, the use of Pleurotus is a promissory strategy for the development of natural additives rich in nutritional and bioactive components for meat and meat product formulation.

Mosambi peel powder incorporation in meat products: Effect on physicochemical properties and shelf life stability

The current study aimed to utilize the mosambi peel, a by-product of the juice industry in buffalo meat products to enhance their functional and physicochemical properties and more importantly the fiber content of meat. Sausages and patties were prepared from buffalo meat incorporated with mosambi peel powder (MPP) and were evaluated for various physicochemical, cooking, and sensory qualities along with storage stability. The lean meat was replaced with MPP at a concentration of 0, 2, 4, 6, and 8 %. The addition of MPP enhanced the fiber content of both sausages and patties and along with the fat and moisture content. A decrease in red color and increases in yellow color was observed as indicated by the decrease in L and a* value and increase in b* value. High cooking yield and emulsion stability with less dimensional change indicated that incorporation of MPP enhanced the cooking qualities of both sausages and patties. It was also observed that MPP incorporated sausage and patties had a hard texture compared to the control. Up to 6 % MPP concentration the product had good overall acceptability and but decreased beyond 6 %. Storage stability in terms of thiobarbituric acid, yeast, and mold and total plate count showed that incorporation of MPP increased the shelf life of sausages and patties. It was concluded that MPP has the potential to be used as a functional ingredient in meat products as MPP enhanced fiber content and the functional properties along with improved storage stability of meat products.

Application of Raw and Defatted by Supercritical CO2 Hemp Seed Press-Cake and Sweet Grass Antioxidant Extract in Pork Burger Patties.

There is an increasing tendency toward the application of plant origin ingredients in meat products. This study evaluates the physicochemical properties and oxidative stability of pork burger patties produced with the addition of dried raw and defatted by supercritical CO2 extraction hemp seed press-cake as protein-rich ingredients (1.5–2.0%) and sweet grass ethanolic extract (0.5%) as a strong natural antioxidant. The main aim of using such a combination was to assess the possibility of mitigating the negative effects of hemp seed press-cake, containing approx. 10% of highly unsaturated oil, on the oxidation of meat products. The patties were compared with the control sample (without additives) during storage on days 0, 4, 8, 15, and 21 at 4 °C in modified atmosphere conditions. Plant ingredients reduced the lightness of pork patties, while their effects on other physicochemical characteristics were insignificant. The patties with fully defatted hemp seed flour showed the lowest grilling losses. Based on the measurement of thiobarbituric acid reactive substances, raw hemp seed press-cake increased the oxidative rate of pork patties; however, remarkably, the addition of sweet grass extract completely inhibited oxidation during the whole period of storage. The sensory characteristics of the products were acceptable; however, the patties with sweet grass extract received lower evaluation scores.

Functional and physical properties of oil-in-water emulsion based on sodium caseinate, beef rumen and sunflower oil and its effect on nutritional quality of forcemeat

This study aimed to develop an oil-in-water emulsion with the presence of proteins, to be used as an ingredient in meat products. The emulsion can be used to increase the protein content of the final formulation, and the effect of the presence of proteins in the emulsion was assessed in terms of rheological and sensory properties of the meat products. Five emulsion formulations were designed, by changing the ratios of sodium caseinate, beef rumen, sunflower oil, and water. The emulsion formulated with 10% sodium caseinate, 10% beef rumen, 35% oil, and 45% water provided the optimal protein:fat/oil:water ratio and was suggested for further use as an additive in meat products. It was determined that the addition of 15–20% of O/W emulsion in the composition of forcemeats increases the water and fat-holding capacities and emulsifying ability to the maximum rate compared to the sample without O/W emulsion, which improves the consistency of minced meat. It was found that the addition of 15% of O/W emulsion increases the total number of PUFA up to 55.7%, MUFA up to 25.2%, while the content of SFA decreased to 19.2%.

Benefits and Challenges in the Incorporation of Insects in Food Products.

Edible insects are being accepted by a growing number of consumers in recent years not only as a snack but also as a side dish or an ingredient to produce other foods. Most of the edible insects belong to one of these groups of insects such as caterpillars, butterflies, moths, wasps, beetles, crickets, grasshoppers, bees, and ants. Insect properties are analyzed and reported in the articles reviewed here, and one common feature is nutrimental content, which is one of the most important characteristics mentioned, especially proteins, lipids, fiber, and minerals. On the other hand, insects can be used as a substitute for flour of cereals for the enrichment of snacks because of their high content of proteins, lipids, and fiber. Technological properties are not altered when these insects-derived ingredients are added and sensorial analysis is satisfactory, and only in some cases, change in color takes place. Insects can be used as substitute ingredients in meat products; the products obtained have higher mineral content than traditional ones, and some texture properties (like elasticity) can be improved. In extruded products, insects are an alternative source of proteins to feed livestock, showing desirable characteristics. Isolates of proteins of insects have demonstrated bioactive activity, and these can be used to improve food formulations. Bioactive compounds, as antioxidant agents, insulin regulators, and anti-inflammatory peptides, are high-value products that can be obtained from insects. Fatty acids that play a significant role in human health and lipids from insects have showed positive impacts on coronary disease, inflammation, and cancer. Insects can be a vector for foodborne microbial contamination, but the application of good manufacturing practices and effective preservation techniques jointly with the development of appropriate safety regulations will decrease the appearance of such risks. However, allergens presented in some insects are a hazard that must be analyzed and taken into account. Despite all the favorable health-promoting characteristics present in insects and insects-derived ingredients, willingness to consume them has yet to be generalized.

Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity?

The food industry commonly uses milk ingredients as technological aids in an uncounted number of products. On the other hand, milk contains allergenic proteins causing adverse allergic reactions in sensitized/allergic individuals. This work intends to evaluate the effect of autoclaving and in vitro digestion on the allergenicity of milk proteins incurred in meat products. Protein profiles of raw and autoclaved sausages without and with the addition of 10% of milk protein concentrates were analyzed by gel electrophoresis and liquid chromatography–mass spectrometry. Additionally, residual IgE-reactivity was evaluated by immunoblot analysis using pooled sera of cow’s-milk-allergic individuals followed by bioinformatic analysis. Results showed that autoclaving led to an increase in protein fragmentation (higher number of short peptides) and consequently to a higher digestion rate, that was found to be more pronounced in β-casein. The IgE-binding capacity of milk proteins seems to be reduced after autoclaving prior to digestion, with a residual reactivity in caseins, but was eliminated following digestion. This study highlights the importance of autoclaving as a processing strategy to produce hypoallergenic formulas.

Effect and mechanism of psyllium husk (Plantago ovata) on myofibrillar protein gelation

In this study, the influence of psyllium husk (PH) on gel properties of myofibrillar protein (MP) and the corresponding interaction mechanism were investigated. The results indicated that the gel properties of MP could be adjusted by the addition of PH. At a low PH addition (0.1–1%, w/w), the MP gel network was filled, promoting the unfolding of protein structure and the interaction between proteins. The dense network effectively improved the texture property and water holding capacity (94.8%) of MP gels. At 2% PH addition, a complex interpenetrating gel network composed of MP and the polysaccharide in PH was formed, showing the best gel properties. The water holding capacity of MP gel was increased by 53.8%, the gel strength (132.09 g) was almost doubled, and the adhesiveness (22.92 g s) was also increased to six times as compared with pure MP gel. Increasing PH addition to 3%, the polysaccharide network dominated the system. The MP network was blocked, causing the unfolding of protein structure. The gel properties such as gel strength and water holding capacity were deteriorated. This study may provide some guidance for the application of PH as a potential functional ingredient in meat products.

Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage.

Lipid oxidation and microbial growth are the major causes of meat quality deterioration. Natural ingredients in meat products have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of added chitosan coating, alone and in combination with green tea water extract (GTWE), on the quality of pork chops during prolonged cold storage. For evaluating oxidative and antimicrobial stabilities, 72 fresh pork samples were subjected to four treatments (n = 18 per treatment): T0 (non-coated chops without GTWE); T1 (chitosan-coated chops without GTWE); T2 (chitosan-coated chops plus 0.1% of GTWE); and T3 (chitosan-coated chops plus 0.5% of GTWE). Pork samples were stored at 0 °C and subjected to physicochemical evaluation (pH, colour, and lipid oxidation) and microbiological analyses (mesophilic and pyschrotrophic counts) at 0, 5, 10, 15, 20 and 25 days of storage. GTWE presented high total phenolic content (> 500 mg gallic acid equivalents/g); the incorporation of chitosan coatings increased (p < 0.05) free radical scavenging activity (FRSA, >90% of inhibition) and microbial growth inhibition (>50% for all tested pathogens), depending on the concentration. Further, GTWE inclusion in pork samples (T2 and T3) reduced (p < 0.05) pH, lipid oxidation and microbial counts, as well as colour loss in meat and bone throughout storage. Chitosan coating with GTWE could be used as an additive for the preservation of pork meat products.

Simultaneous identification of animal-derived components in meats using high-throughput sequencing in combination with a custom-built mitochondrial genome database

Currently, the inspection and supervision of animal ingredients relies primarily upon specific amplification-dependent methods, whose efficiency and accuracy are being seriously challenged by the increasing diversity and complexity of meat products. High-throughput sequencing (HTS) technology was employed to develop an alternative method to detect animal-derived ingredients in meat products. A custom-built database containing 2,354 complete mitochondrial genomic sequences from animals, an identification analysis pipeline based on short-sequence alignment, and a web-based server were built to facilitate this detection. The entire process, including DNA extraction, gene amplification, and sequencing, was established and optimized for both marker gene (part of the CYTB gene)-based detection and total DNA-based detection. Using simulated samples containing various levels of pig, cattle, sheep, chicken, rabbit, and mice ingredients, the detection capability and accuracy of this method were investigated. The results of this study indicated that the method is capable of detecting animal components in meats that are present at levels as low as 1%. Our method was then tested using 28 batches of real meat products such as raw meat slices, raw meat mince, cooked dried meat, cooked meat sausage, and other supermarket samples, with a traditional qPCR method as the control. The results demonstrated an accuracy of 97.65% for the qualitative detection method, which indicate that the developed method is reliable for the detection of animal components. The method is also effective for the identification of unknown food samples containing mixed animal components, which suggests a good future in application.

A multiplex PCR method for detection of five animal species in processed meat products using novel species-specific nuclear DNA sequences

The continuous development of fast and simple new methods to identify animal-derived ingredients is very important for the authentication of meat products. This study intended to develop a multiplex PCR method using new species-specific nuclear DNA (nDNA) sequences for the detection of ingredients derived from sheep/goat, bovine, chicken, duck and pig in meat products. Sequence alignment analysis in 53 species showed high specificity of species-specific nDNA. Species-specific primers were designed on the conservative region of each species-specific nDNA sequence. The specificity and conservation of the sequences and primers were verified by PCR reaction and sequencing with the limit of detection down to 0.5 ng. Then, a species-specific multiplex PCR method was developed and optimized to simultaneously detect sheep/goat (237 bp), bovine (223 bp), chicken (192 bp), duck (168 bp) and pig (154 bp) in one reaction. Various processed meat products containing one or more animal-derived ingredients were detected by the developed multiplex PCR method, and the results were consistent with their labeled meat species. Our study provides a fast and simple detection method for regulating labeling of animal-derived ingredients in meat products.

Разработка рецептуры полифункциональной добавки на основе взаимодействия ее компонентов

Introduction. The research featured the physicochemical and functional properties of tiger nut (Cyperus esculentus), quinoa (Chenopodium quinoa), and their mixes. The research objective was to study the effects of their interfacial interaction and the qualitative characteristics of meat model systems, as well as general opportunities for their use in meat products.&#x0D; Study objects and methods. The tiger nut is a traditional plant that grows in Egypt. It is often used in beverages and bakery. The quinoa is a cereal product that grows mainly in Peru and Colombia. A set of experiments was conducted to determine such colloidalchemical parameters as optical density, electrical conductivity, solubility, pH, and effective viscosity. The studied additives proved to be synergists. The research also included the organoleptic characteristics of meat model samples prepared with a mix of tiger nut and quinoa at different ratios as a partial replacement of raw meat. The mix substituted 5% of the meat system. Tiger nut and quinoa used as a substitute for raw meat positively affected such indicators of the finished product as taste, smell, color, and aroma. The obtained data were analyzed with the help of a specialized software package “Multimeat Expert”. The optimal ratio of tiger nut and quinoa in the mix was determined as 1:1.&#x0D; Results and discussion. The mix of tiger nut and quinoa “TiQi” contained 11.38% of dietary fiber, 14.35% of lipids, and 9.37% of protein. In addition, the mix contained a large amount of minerals: potassium – 636.61 mg/100 g, calcium – 68.54 mg/100 g, and vitamins C, E, and B. Its antioxidant activity reached 20.41 mg/g.&#x0D; Conclusion. The obtained mix of tiger nut and quinoa could be used as a functional ingredient in meat products to increase the content of dietary fibers, as well as vitamins and minerals. In addition, “TiQi” demonstrated good antioxidant activity and increased the shelf life of meat products.

Development of a real-time PCR assay for the identification and quantification of bovine ingredient in processed meat products

In order to find fraudulent species substitution in meat products, a highly sensitive and rapid assay for meat species identification and quantification is urgently needed. In this study, species-specific primers and probes were designed from the mitochondrial cytb (cytochrome b) fragment for identification and quantification of bovine ingredient in commercial meat products. Bovine samples and non-bovine ones were used to identify the specificity, sensitivity, and applicability of established assay. Results showed that the primers and probes were highly specific for bovine ingredient in meat products. The absolute detection limit of the real-time PCR method was 0.025 ng DNA, and the relative detection limit was 0.002% (w/w) of positive samples. The quantitative real-time PCR assay was validated on simulated meat samples and high in the precision and accuracy. In order to demonstrate the applicability and reliability of the proposed assay in practical products, the 22 commercial meat products including salted, jerkies, and meatball were used. The results indicated the established method has a good stability in detection of bovine ingredient in real food. The established method in this study showed specificity and sensitivity in identification and quantification of beef meat in processed meat products.