Juiciness Of Meat Research Articles

The influence of humic acids on the organoleptic and physico-chemical indicators of veal

In today's conditions, the issue of food security is acute. The reason for the aggravation is the fullscale war on the territory of Ukraine, which causes not only a reduction in the number of animals, but also a forced change of rations, taking into account the lack of fodder. To meet the demands of consumers in meat, the demand for which is increasing, producers often use growth stimulants and feed antibiotics. The ban on their use in the European Union entered into force in 2006. That is why, the use of alternative natural growth stimulators, among which a special place is occupied by organic fodder mixtures made on the basis of humic acids. The aim of the work was to determine the effect of organic fodder mixture made on the basis of humic acids on live body weight, slaughter parameters of the carcass and meat quality of cattle. In the research process, generally accepted methods were used: zootechnical (determination of animal body weight, average daily growth, fattening categories), clinical (evaluation of appearance, motor activity, feed consumption), laboratory: organoleptic (color, smell, consistency, taste, juiciness and aroma of meat, broth transparency), physico-chemical (pH value, mass fraction of moisture, protein, fat) and statistical. The influence of humic acids on the weight gain of cattle aged 6-8 months and their fatness was studied. Along with this, changes in the slaughter parameters of carcasses, organoleptic and physicochemical parameters of veal were studied. It was established that the addition of humic acids to the diet of animals for 50 days contributes to an increase in average daily gains by 18% and an improvement in fatness. The weight of animals in the experimental group increased by 38.4±3.7 kg (p˂0.01), compared to the beginning of the experiment, the average daily gain is 783.6±75.8 g, against 570.1±85.8 g (p˂0.1) in the control group. The slaughter weight of the animals of the experimental group was higher by 8.0 kg (p˂0.1) compared to the control, the weight of the carcasses of the experimental group was 6.3 kg higher than the value of the control, the slaughter yield of the carcasses of the experimental group was 1.3% higher than control The color of the veal of the experimental group was more intense than that of the control group; the reason for this may be the acceleration of myoglobin synthesis under the influence of humic acids. Experts rated the smell of the samples obtained from the carcasses of experimental animals at 4.10±0.86 points against 3.78±0.69 of the control ones. The aroma of the meat was also evaluated with a higher score in the Bugai people of the experimental group compared to the control group. The mass share of proteins in the veal of the experimental group exceeded the indicators of the control group by p<0.05, which indicates a positive effect of the use of humic acids on protein synthesis. The mass fraction of fat in the meat of animals of the experimental and control groups probably did not differ on average by group and was 0.76±0.18 and 0.87±0.12%, respectively. Humic acids can affect the distribution of fats and proteins in the body and, thus, change the composition of meat. The pH of the meat of the animals of the experimental and control groups probably did not differ (p><0.1), with an average value of 5.67±0.06 to 5.79±0.04 units, respectively. Key words: humic acids, slaughter yield, average daily gain, organoleptic indicators, pH, mass fraction of proteins, mass fraction of fat.> <0.05, which indicates a positive effect of the use of humic acids on protein synthesis. The mass fraction of fat in the meat of animals of the experimental and control groups probably did not differ on average by group and was 0.76±0.18 and 0.87±0.12%, respectively. Humic acids can affect the distribution of fats and proteins in the body and, thus, change the composition of meat. The pH of the meat of the animals of the experimental and control groups probably did not differ (p<0.1), with an average value of 5.67±0.06 to 5.79±0.04 units, respectively. Key words: humic acids, slaughter yield, average daily gain, organoleptic indicators, pH, mass fraction of proteins, mass fraction of fat.

The role of enzymes in the formation of meat and meat products

The meat industry is one of the most dynamic and competitive sectors of the food industry. As the global population keeps on growing and the demand for protein does the same, the consumers define ever higher standards of quality for the meat producers. One of the key quality criteria is the tenderness and juiciness of meat, which directly affects its taste and texture characteristics. In order to satisfy the expectations of the modern consumers and to ensure the stable quality of the meat product, meat processing enterprises actively introduce the innovative technologies. In recent decades, proteolytic enzymes have been increasingly used to improve the quality characteristics of the meat products, which is a more progressive method in comparison with to mechanical methods of processing due to less impact on other consumer properties. This article overviews the role and importance of enzymes in the meat industry. We will consider various aspects of the application of these enzymes for the meat products, their effect on the level of tenderness, juiciness and other characteristics of meat, as well as prospects for the further development of their using

Justification Of The Technology Of Cavitation Massage Meat Delicates From Pork

The article discusses the methodology and results of experimental studies to determine the optimal modes of cavitation massaging of pork meat delicacies. It has been established that the use of this technology will significantly improve the technological and consumer properties of the finished product: looseness of meat fibers, improved juiciness and tenderness of meat, greater moisture-binding and water-holding capacity and, as a result, a greater yield of finished products (84% versus 75% provided by the standards). According to the results of the study, the optimal parameters of cavitation massaging were: ultrasound frequency 22 kHz, power 150 W. In the process of processing experimental data, a functional dependence of the cavitation massaging duration on the thickness of a piece of meat and the ultrasound power was obtained, which showed that the duration of the operation with the above parameters will be 4-5 minutes when using one-sided ultrasonic meat massagers or 2–2.5 minutes when using bilateral ultrasonic meat masseurs for a separate piece of pork with a thickness of 50-70 mm (carbonade, neck, loin). It was found that the thickness of the meat and the power of ultrasound have the strongest influence on the duration of the massaging operation.

Analysis of the results of microscopy of semi-finished meat products cooked by the sous-vide method

The culinary products readiness is largely determined by organoleptic characteristics. Culinary processing can both improve and degrade the quality of products. Prolonged cooking increases the weight loss and nutritional value of the product. These losses are less while using the sous-vide technology, however, there are limitations in its use, which determines the relevance of the research, including morphological ones. The analysis of morphometric changes was carried out at two temperatures: 70 and 100 ⁰С. Samples of beef meat were removed out of the cooking medium every 15 minutes and the structure of muscle fibers was studied by microscopy. Visible transverse slit-like disturbances and fragmentation of the muscle fiber were observed sous-vide meat cooked, 25-30 minutes later than in meat at 100 ⁰С. The work noted that the sarcoplasm of the muscle fiber is more susceptible to high temperatures. Its decrease was observed, while cooking, which affects the volume of muscle fiber, lower their hydrophilicity and, as a result, increases the rigidity of the finished product. The following meat structure softening and the increase in organoleptic parameters is associated with the destruction of the muscle fiber, its fragmentation. Sous-vide meat is less of destruction, which helps the meat retain moisture - thus keeping it juicy. Analysis of the muscle fiber destruction at 100 °C showed the presence of numerous breaks, defragmentation and graininess and, as a result, more loss of sarcoplasm after 3 hours of cooking, which was not observed in the sous vide samples during the same time. This fact provides a partial explanation for the preservation of meat juiciness during long-term vacuum cooking at 70 °C.

Effects of lactic acid bacteria-derived fermented feed on the taste and quality of duck meat

The present study aimed to examine the impact of lactic acid bacteria- fermented feed (FF) on the taste and quality of duck meat, in addition to elucidating the potential metabolomic mechanism at play. The findings revealed that ducks fed with FF exhibited elevated pH levels and reduced cooking loss in their meat when compared to the control group. In addition, the sensory evaluation and e-tongue analysis revealed that the tenderness, juiciness, umami, richness, saltiness, and sweetness of duck meat were all enhanced by feeding FF. Moreover, an examination of the metabolome using 1H nuclear magnetic resonance (1H NMR) identified the principal differential metabolites that exhibited a correlation with taste, which included 2-aminoadipate, glucose, glycine, N-acetylcysteine, niacinamide, proline, and threonine. Furthermore, the differential metabolites that exhibited the greatest enrichment in duck meat could be primarily traced to glutathione metabolism, glycine, serine and threonine metabolism, taurine and hypotaurine metabolism. The potential factors contributing to the effect of FF and basic commercial duck feed (CF) were found to be primarily regulated via the aforementioned metabolic pathways. The study, therefore, offers a viable approach for enhancing the taste and quality of duck meat.

Assessment of lamb meat quality in two cooking methods: Water bath versus oven cooking

This study investigated the influence of the cooking methods on lamb meat quality traits. Water bath (WB) vs. oven cooking (OC) was compared using commercial cuts known as T-bone and Leg steak (n = 20/treatment), sampled from feedlot-finished Corriedale lambs. All meat samples were analyzed for muscle area (MA) or cut size, final pH, color (L*, a*, b*), water-holding capacity (WHC), shear force (SF), cooking losses (evaporation (EL) and dripping (DL)), intramuscular lipid content (ILC), and myofibrillar fragmentation index (MFI). The associations between meat quality variables and cooking methods were studied by correlations, principal components (PCs), as well as factor analysis. There was no interaction between the cooking methods and the cuts (p > 0.05). Variables MFI and WHC were similar (p > 0.05); however, MA, L* , a* , pH, and SF were higher in Leg steak, whereas b* and ILC were higher in the T-bone cut (p < 0.05). Cooking loss variables (EL and DL) differed (p < 0.01) according to the cooking method. The multivariate approach showed that the first two PCs (PC1 and PC2) explained about 44% of the variability in lamb meat. Variables related to cut size (MA), tenderness (SF and MFI), and chemical composition (ILC) defined PC1 (24%), while variables EL and DL contributed to define PC2 (20%). The sum of EL and DL (total cooking losses – CL) was lower in the WB method for both cuts studied. Besides, EL was greater in OC, while DL was greater in WB, which may affect water loss and juiciness of lamb meat. Leg steak had higher MA, but lower ILC, and showed higher SF regardless of the cooking method used.

Lipidomics reveals lipid changes in the intramuscular fat of geese at different growth stages

The quality (color, tenderness, juiciness, protein content, and fat content) of poultry meat is closely linked to age, with older birds typically exhibiting increased intramuscular fat (IMF) deposition. However, specific lipid metabolic pathways involved in IMF deposition remain unknown. To elucidate the mechanisms underlying lipid changes, we conducted a study using meat geese at 2 distinct growth stages (70 and 300 d). Our findings regarding the approximate composition of the meat revealed that as the geese aged 300 d, their meat acquired a chewier texture and displayed higher levels of IMF. Liquid chromatography-mass spectrometry (LC-MS) was employed for lipid profiling of the IMF. Using a lipid database, we identified 849 lipids in the pectoralis muscle of geese. Principal component analysis and orthogonal partial least squares discriminant analysis were used to distinguish between the 2 age groups and identify differential lipid metabolites. As expected, we observed significant changes in 107 lipids, including triglycerides, diglycerides, phosphatidylethanolamine, alkyl-glycerophosphoethanolamine, alkenyl-glycerophosphoethanolamine, phosphatidylcholine, phosphatidylinositol, lysophosphatidylserine, ceramide-AP, ceramide-AS, free fatty acids, cholesterol lipids, and N-acyl-lysophosphatidylethanolamine. Among these, the glyceride molecules exhibited the most pronounced changes and played a pivotal role in IMF deposition. Additionally, increased concentration of phospholipid molecules was observed in breast muscle at 70 d. Unsaturated fatty acids attached to lipid side chain sites enrich the nutritional value of goose meat. Notably, C16:0 and C18:0 were particularly abundant in the 70-day-old goose meat. Pathway analysis demonstrated that glycerophospholipid and glyceride metabolism were the pathways most significantly associated with lipid changes during goose growth, underscoring their crucial role in lipid metabolism in goose meat. In conclusion, this work provides an up-to-date study on the lipid composition and metabolic pathways of goose meat and may provide a theoretical basis for elucidating the nutritional value of goose meat at different growth stages.

ORGANOLEPTIC PARAMETERS, TIBIA BONE GROWTH AND MINERAL RETENTION OF BROILER CHICKEN FED MORINGA OLEIFERA AND ALLIUM SATIVUM

Two hundred and forty (240) one-day-old, unsexed cobb 500 broiler chickens were used to determine the organoleptic attributes, tibia bone growth and mineral retention of broiler chicken fed Moringa oleifera leaf powder (MLP) and Allium sativum bulb powder (ABP) inclusive diets. The birds were randomly assigned to 5 dietary treatments with 4 replicates of 12 birds each in a completely randomized design. The treatments were: T1- control diet, T2 − MLP replaced with soya bean meal at 1 %, T3 − MLP replaced with soya bean meal at 3 %, T4 − MLP replaced with soya bean meal at 1 %, added with 0.1 % ABP and T5 − MLP replaced with soya bean meal at 3 %, added with 0.3 % ABP. The feeding trial lasted for a 28-day starter phase and another 28-day finisher phase. Data were collected on organoleptic parameters, tibia bone growth and mineral retention. Data collected were subjected to General Linear Model Procedure of SAS v9.2. Significant means were separated using Tukey's Procedure tested at a 5 % level of significance. At the 4th week, the colour, taste and juiciness of broiler meat in dietary treatments (T2, T3, T4 and T5) were similar (P &gt; 0.05) to T1, while other parameters were not influenced by the dietary treatments. At the 8th week, the taste of broiler meat in T1 was significantly (P &lt; 0.05) higher than in T4. The aroma in T1 was similar (P &gt; 0.05) to T3 and T5, while tenderness in T1 was significantly (P &lt; 0.05) lower than in T3. At week 4, the bone's weight in T2 was significantly (P &lt; 0.05) lower than in T1. The diameter and ash weight in T2, T3, T4 and T5 were similar (P &gt; 0.05) to those in T1. The calcium content in the dietary treatment (T2, T3, T4 and T5) was significantly (P &lt; 0.05) higher than in T1. At the 8th week, the bone's weights in (T2, T3, T4 and T5) were similar (P &gt; 0.05) to those in T1. The length was significantly (P &lt; 0.05) higher in T3 and T5 than in T1 and T4. The diameter in T1 was lower (P &lt; 0.05) than that in T2. Calcium was progressively increased among the dietary treatments from T2 to T5. Therefore, T3 and T5 are, hereby, recommended for use in the livestock industry.

Sensory Evaluation and Fatty Acid Composition of Broiler Chickens Fed Diets Containing with Prosopis Africana Essential Oil

Exploring the use of phytogenic components in plants is one of the ways to ensure safety in food and sustainable livestock production. This experiment was designed to investigate the sensory evaluation and fatty acid composition of broiler chickens fed diets containing Prosopis africana essential oil. A total of 540 – one- day- old broiler chicks (Arbo Acres) were randomly distributed into 6 treatments, each containing six replicates of 15 birds. Experimental diets were adequate in all nutrients (NRC, 1994). Birds in treatment one was fed basal diet without Prosopis africana oil, basal diet with antibiotic growth promoter (oxytetracycline at 2.5 g/kilogram) was fed to treatment two while treatment three, four, five and six were fed basal diet supplemented with 200 mg, 400 mg, 600 mg and 800 mg per kilogram respectively. Completely randomized design was used and the experiment lasted for 56 days. Feed and fresh water were offered ad libitum and other management practices were rigorously followed. Result revealed that the composition of total monosaturated fatty acid and total polyunsaturated fatty acid were significantly (P˂0.05) influenced by the treatments. Total saturated fatty acid (TSFA) levels decrease as the level of Prosopis africana oil increases across the treatments (P˂0.05). TSFA values were highest in treatment 1, intermediate in treatment 2 and lowest in treatment three through six. Omega 3: omega 6 fatty acid and artheriogenicity index were significantly (P˂0.05) different among the treatments. Prosopis africana oil also influenced color, flavor, tenderness, juiciness, texture, and general acceptability of broilers meat. It was concluded that the dietary supplementation of Prosopis africana oil has a number of phyto-constituents that can modify the fatty acid of meat, enhancing its quality, shelf life and sensory attributes. Without having a negative impact on the health of birds. It can be added to the diet of broiler chickens up to 800 mg per kilogram.

Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle.

The aim of the study was to evaluate the effect of marinating (3 or 6 days) in kefir (KE), yogurt (YO) and buttermilk (BM) and sous-vide cooking (SV) at 60 or 80 °C on changes in the protein profile of pork in relation to its sensory quality. In the marinated raw meat, an increased share of some fractions of myofibrillar and cytoskeletal proteins and calpains were found. The greatest degradation of proteins, regardless of time, was caused by marinating in YO and KE and cooking SV at 80 °C. The lowest processing losses were in samples marinated in KE and YO and cooked SV at 60 °C, with marinating time having no significant effect. The odor, flavor, tenderness and juiciness of meat marinated in BM was better than in KE and YO. Meat marinated and cooked SV at 60 °C was rated better by the panelists. Changes in proteins significantly affect the formation of meat texture, tenderness and juiciness, which confirms the correlations. This is also reflected in the sensory evaluation. During the process of marinating and cooking meat, protein degradation should be taken into account, which can be a good tool for shaping the sensory quality of cooked pork.

Impact of a constant current electrical stimulation (CCES) system and hormonal growth-promoting (HGP) implants on meat quality and palatability of finished steers

This study evaluated the effects of a constant current electrical stimulation (CCES) system and hormonal growth-promoting (HGP) implants on the quality and palatability of the longissimus thoracis et lumborum (LTL) from yearling-finished steers. The experiment used a total of 46 Angus cross steers, which were either non-implanted (n = 20) or implanted with trenbolone acetate and estradiol benzoate (n = 26). The CCES was applied to one side of each carcass during the slaughter process, whereas the other side remained unstimulated. Regardless of the application of HGP implants, the CCES reduced pH at 3 and 72 h post-mortem and shear force at all ageing times (P < 0.05), improved colour at 72 h post-mortem and during the retail display (P < 0.05), increased initial and overall tenderness (P < 0.01), and decreased the amount of perceived connective tissue and the proportion of trained panelists detecting spongy texture (P < 0.05) compared to meat from unstimulated carcass sides. Although CCES increased meat purge losses and reduced moisture content (P < 0.05), this did not affect meat juiciness (P > 0.10). CCES interacted with HGP to prevent increase in drip loss (P > 0.10), increase frequency of panelists detecting bloody/serumy flavour and typical texture, and reduce the proportion of panelists detecting rubbery texture in meat (P < 0.05). Regardless of stimulation treatment, meat from implanted animals had a more pronounced pH decline at 72 h post-mortem (P < 0.05) and a higher proportion of panelists finding no off-flavours (P < 0.05) or bloody/serumy flavour (P < 0.01) than non-implanted cattle. The CCES system tested in this study improved LTL quality and palatability of heavier beef carcasses.

Integrated multi-omics analysis reveals variation in intramuscular fat among muscle locations of Qinchuan cattle

BackgroundIntramuscular fat (IMF) is closely related to the tenderness, marbling, juiciness, and flavor of meat. We used a combined transcriptome and metabolome analysis to investigate the molecular mechanisms underlying phenotypic variation among Qinchuan cattle.ResultsThe IMF content was relatively high in the meat of Qinchuan cattle bulls and differed among muscle locations, namely the high rib (15.86%), ribeye (14%), striploin (10.44%), and tenderloin (8.67%). CCDC80 and the HOX gene cluster may regulate intramuscular adipose tissue deposition. Moreover, erucic acid (EA) was found to be the main metabolite in Qinchuan beef cattle, with a high concentration in IMF. The deposition of IMF could be regulated by the metabolic pathway for unsaturated fatty acids involving EA and the ACOX3, HACD2, and SCD5 genes. In addition, differentially expressed genes and metabolites were enriched in three major KEGG pathways: purine metabolism, pyrimidine metabolism, and the metabolism of glycine, serine, and threonine.ConclusionsWe identified a significant metabolite, EA, with variation in IMF. Its closely related genes, ACOX3, HACD2, and SCD5, co-regulate the metabolism of unsaturated fatty acids, ultimately affecting the accumulation of intramuscular adipose tissue in Qinchuan cattle. Consequently, Qinchuan cattle are an elite cultivar for high-quality beef production and have great potential for breeding.

Influence of Rapeseed Oil on Extruded Plant-Based Meat Analogues: Assessing Mechanical and Rheological Properties

Successfully replacing meat with plant-based options will require not only replicating the texture of muscular fibres, but also imitating the taste, aroma, and juiciness of meat as closely and realistically as possible. This study examines the impact of rapeseed oil on the textural properties of meat analogues. Pea protein and soy protein are chosen as model systems to assess the effect of rapeseed oil. Optical, mechanical, and rheological characterisation tests are conducted to investigate the oil droplet distribution, the gel strength, Young’s modulus, and the length of the LVE region. The hypothesis is that oil droplets will act as active fillers in the protein matrix, and thus, diminish the strength of the protein gel network. The results of this study show that rapeseed oil droplets act as inactive fillers, as they are not bound to both examined protein matrices. Soy protein extrudates display minimal changes, while pea protein extrudates are significantly affected by the addition of oil. For example, oil addition decreased the G′ in the LVE region of pea protein meat analogues by 50%, while soy protein samples showed no significant changes. Despite the similar interfacial activities of the investigated proteins, the decreased encapsulation efficiency of pea protein was confirmed by the higher amount of extracted oil from the respective extrudates.

The Effect of Superficial Oregano Essential Oil Application on the Quality of Modified Atmosphere-Packed Pork Loin.

During meat storage, changes in the meat colour occur, making it less intensive and red. The present study was aimed at investigating the effect of oregano EO applied directly on the surface of fresh pork on its quality, with a special emphasis on the colour. In the study, an oregano essential oil in concentrations of 0.5% and 1.0% (v/v) was used on the surface of pork loins (1.5% v/w) packed in a modified atmosphere during 15-d storage at 4 °C. The application of oregano EO in the concentration of 1.0% increased lightness and hue and decreased redness compared to the control, whereas the concentration of 0.5% did not affect the pork colour. EO did not affect pH, free water content, purge and cooking losses, cooked meat juiciness and tenderness; however, it gave the meat a distinctive herbal aroma and taste. The antimicrobial effect of 1% EO was noted only on the 15th day. Therefore, the application of oregano essential oil is not recommended to protect the colour of raw pork nor to prolong its shelf-life; however, it might be used to obtain a new product with a specific herbal aroma and taste, with modifications in water-holding capacity of the meat.

The effects of paulownia (Paulownia tomentosa) leaf extract enriched diets on meat quality, sensory attributes, and the potential economic impact of broilers

The present study was conducted to assess the effect of paulownia (Paulownia tomentosa) leaf extract (PLE) enriched diets on the quality of meat and the economic efficiency of broiler chickens. A total of 180 one-day-old male chicks (Cobb) were randomly assigned to four treatments with five replications each (9 birds per replicate). The chickens were fed corn-soybean-based diets supplemented with different levels of PLE (0, 0.1, 0.3, and 0.5 g kg−1) for 42 days. The results showed that the inclusion of up to 0.5 g kg−1 PLE in the diet of broiler chickens significantly improved the live body weight, carcase weight, and carcase components (liver, heart, and gizzard) weights compared to the control group (P < 0.05). Enriched broiler diets with 0.5 g kg−1 of PLE significantly reduced collagen and lipid content as well as increased total protein levels in both breast and thigh muscle compared to the un-supplemented group (P < 0.001). Subjective evaluation of the breast meat showed a significant linear improvement in flavour and juiciness of meat samples from birds fed with dietary PLE in a dose-dependent manner (P < 0.05). Supplementation with different levels of PLE significantly improved the sensory attributes (flavour, tenderness, juiciness, and overall acceptability) of thigh meat in a dose-dependent manner (linear; P < 0.05). Total potential return and net profit were significantly increased in all groups fed PLE compared to the control group. Birds that received PLE-supplemented diets at a level of 0.5 g kg−1 had the highest economic efficiency (P < 0.05). Conclusively, supplementation with 0.5 g PLE/kg in broiler diets could improve meat quality and economic efficiency. Highlights Enriched broiler diets with 0.5 g paulownia leaf extract significantly enhanced carcase measurements. Supplemented broiler diets with 0.5 g PLE significantly enhanced the meat quality and sensory attributes of thigh meat. Birds fed PLE-supplemented diets at a level of 0.5 g/kg had the highest economic efficiency.

Effect of Dietary Enrichment with Flaxseed, Vitamin E and Selenium, and of Market Class on the Broiler Breast Meat-Part 2: Technological and Sensorial Traits.

The influence of diet enrichment with flaxseed, selenium and vitamin E, and market class on breast meat was investigated in terms of technological and sensorial quality of breast meat. A randomized complete block design with an experimental unit of n = 6000 broilers receiving a standard or enriched diet, and slaughtered at 37 (light class), 47 (medium class), or 57 (heavy class) days of life, was developed. Then, enriched and standard breast muscles from every market class were studied for their technological and sensorial traits—both at 24 h post-mortem and after one month of frozen storage—by a statistical multiple linear model. Redness and yellowness of muscles significantly (p < 0.05) increased and decreased with increasing market age. Moreover, the yellowness significantly (p < 0.05) raised after frozen storage. However, obtained data were always indicative of a normal meat color. The water holding capacity improved following fed enrichment and significantly (p < 0.05) worsened after frozen storage. For the sensory analysis, juiciness and chewing rest of meat resulted significantly (p < 0.05) improved with increasing slaughtering age and diet enrichment, as well as their mutual interaction, while they deteriorated after frozen storage. Overall, fresh and enriched muscles from heavy broilers had the best technological and sensorial traits, thus, confirming that market size and diet should be highly considered to obtain breast meat with greater consumer acceptance.

Controlled flavor release from high internal phase emulsions as fat mimetics based on glycyrrhizic acid and phytosterol

Animal fat as the key component of sensory experience impacts texture, juiciness, and aroma pleasantness of meat, which indicates the necessity of designing fat mimetics in meat alternatives. In this study, high internal phase emulsions (HIPE) with tunable flavor release as fat mimetics based on glycyrrhizic acid (GA) and phytosterol were prepared, and the effects of GA and phytosterol concentrations on the microstructural, rheological, and flavor release properties of HIPE were evaluated. Phytosterol crystals-enriched oil droplets were trapped inside the GA fibrillar matrix as stabilizers. HIPE containing higher GA and phytosterol concentrations exhibited smaller droplet size and better viscoelastic attributes. Additionally, phytosterol played a synergistic role with GA to form a double-fiber microstructure at the oil–water interface. This hierarchical microstructure of oil phase, interface and aqueous phase in the HIPE could regulate the release of hydrophilic and lipophilic meat volatiles. HIPE as fat mimetics with unique microstructure have potential applications in meat alternatives.

Meat analogues: an assessment of plant-based protein options and the parameters of their success: a mini review

Consumer interest in meat analogues, plant-based alternatives that mimic traditional meat properties, are on the rise. These food products are formulated with alternative proteins to provide adequate nutritional value while closely resembling the general characteristics (e.g., texture, flavor, juiciness) of meat. Meat substitutes are of specific interest to consumers who are concerned about the ecological footprint and healthfulness of what they consume. Attributes such as taste, texture, and emotional attachment to meat are primary factors determining the success of many meat substitutes in the retail space. Other parameters of interest regarding meat alternatives are sustainability, consumer acceptance, industry challenges, and how these various traits interact to influence the success of products. Studies show that these parameters are closely related, and there is a considerable amount of interplay determining the success of meat analogues. The two principal parameters to success are sensory evaluation and sustainability. Both traits are important to the consumer, and the industry will need to consider both when designing novel products for the retail space. It is anticipated that meat analogues will continue to rise in popularity among consumers, providing them with numerous alternative protein options soon.

Comparison of degree of liking for “Consumer sensory characteristics” of organic and conventional broiler meat by young consumers in Sri Lanka

Chicken meat does not get restrictions when compare to beef &amp; pork within Sri Lankan community. There is increasing trend of consuming broiler chicken meat as the per capita consumption has grown up to 9.8kg /year in 2020. Consumer sensory characteristics such as appearance, smell, tenderness, taste, colour, juiciness and overall likeness are used to compare the preference of organic and conventional chicken meats by using young consumers. Objective of the study is to discover the acceptance level of organic chicken meat over conventional broiler chicken meat among young generation by analyzing consumer sensory characters of both chicken meats. Local breed (organic) and fast growing conventional (non-organic) birds were reared in two batches with equal facilities each comprising of 100 birds. 10 birds were selected randomly from each group which was fed with organic and non-organic broiler feed having same nutritional composition. Conventional birds &amp; organic birds were slaughtered at 32 &amp; 75 days of age respectively. 10 young both sexed tasters of 20-25 years old age were randomly selected and were served with two samples of organic and conventional broiler meat. Breast meat of 10 Nos of selected chicken was received from the processing and cooked to 82 0C internal muscle temperature. A 10g muscle of P. major muscle, and served for analysis of sensory characteristics. The tasters were instructed to eat crackers, drink water between each sample to clear the palate, and pause for 20 s between samples. All samples were consumed. Results of consumer sensory characteristics appearance, smell, tenderness, taste, colour, juiciness and overall likeness are reported in the sheet after eating both chicken meat samples from each category. Degree of liking for sensory characters were recorded by a questioner having 1 to 5 scale; (1= strongly unlike; 2 = unlike; 3 = average; 4 = like &amp; 5 = strongly like) after tasting. According to analyzed results 70% of the population likes the appearance of organic chicken while 50% of them like conventional. The population prefers taste (40%); colour (30%) &amp; juiciness (60%) of conventional meat. There is no difference regarding the preference of tenderness of both type of meat. Overall (60%) prefer organic chicken meat where as 40% for conventional. Therefore it can conclude that young generation readily accepts organic chicken meat.

Effect of replacement of Tifton-85 hay with Pleurotus spp. mushroom residue on physicochemical composition, fatty acid profile and sensorial attributes of lamb meat

Forty crossbred (Santa Ines × Dorper) male lambs with initial body weight of 27.8 ± 2.37 kg were used to investigate the effect of dietary mushroom cultivation residue (0, 25, 50, 75, and 100% as DM) replacing Tifton-85 hay on growth, meat quality, fatty acid composition and sensory attributes. Mushroom cultivation diet replacing Tifton-85 hay did not change the slaughter weight, pH, color, water holding capacity, shear force, centesimal composition of the longissimus lumborum muscle. Cooking loss of content, C18:2n–6 and C20:4n–6, ∑PUFA, ∑n–6 and the ΣPUFA:∑AGS and ΣPUFA:ΣMUFA ratios decreased quadratically. There was a linear increase in t-11–C18:1 and CLA and a quadratic increase in DMI, elongase activity and sensory attributes (tenderness, juiciness and overall acceptance) of meat. Thus, it is recommended to replace Tifton-85 hay with mushroom residue in the diet of lambs to provide greater PUFA concentrations, especially CLA, which has numerous benefits for human health, without compromising the meat physicochemical attributes.