Meat-based Products Research Articles

Functional or constructive attitudes: Which type drives consumers' evaluation of meat products?

Consumer attitudes towards meat can be divided up into two types: Functional attitudes which are stable and exist over long periods of time, and constructive attitudes which are ephemeral and usually constructed at the point of sale. This research investigated the temporal and situational stability of meat consumers' attitudes by using the same established functional, multidimensional attitude instrument to generate attitude profiles for the four meat types: chicken/beef/lamb/poultry both as an abstracted construct and as a cue on a range of meat and meat-based products. The results showed that strong attitude profile was generated by the meat types as abstracted constructs, but that this profile broke down completely when the food products carrying the same meat types were evaluated. This result indicates that consumer attitudes may not be temporally or situationally stable, which in turn suggests that consumers' evaluation and choice of meat products may be driven to a greater or lesser extent by constructive rather than functional attitudes.

Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water

Abstract Myofibrillar proteins (MPs) of chicken breast were generally insoluble in water. The potential of high-pressure homogenization (HPH) to solubilize chicken breast MPs in water was tested. The effects of 0 psi (0.1 MPa), 10,000 psi (69 MPa), 15,000 psi (103 MPa) and 20,000 psi (138 MPa) for two passes HPH on solubility, protein profile, particle property, flow property and microstructure of MPs in water were investigated. HPH at 15,000 psi (103 MPa) could induce the suspension of MPs with small particle size species (sub-filament, oligomers or monomer structure) and high absolute zeta potential, thus enhancing the solubility, flow ability and stability without individual protein degradation. Reduction of particle size and strengthening of intermolecular electrostatic repulsion appeared to be the main reasons in solubilizing MPs in water treated with HPH. Industrial relevance The qualitative characteristics of meat products are closely related to the solubility of meat proteins. Myofibrillar proteins (MPs), as major part of total muscle proteins, are generally considered to be insoluble in water. The results showed that high-pressure homogenization has potential application for solubilizing MPs in water to develop new meat-based products in the food industry.

Challenges and practices in Halal meat preparation: a case study investigation of a UK slaughterhouse

Consumer concerns over the provenance of food that has been prepared in accordance with religious requirements has risen in importance. Instances of improper identification and sale of Halal meat-based products in particular have given rise to questions over the authenticity of such foods. Despite this and the rising demand for Halal foods across the globe, little research has been conducted around the specific issues that arise during their production. This paper presents a case study investigation of a slaughterhouse in the UK that prepares both Halal and non-Halal meat products. It aims to improve our understanding of the challenges that Halal food production presents. The extra requirements of Halal food preparation place additional burdens especially upon smaller processors. Future development of quality standards should take account of the abilities of smaller organisations and the constraints under which they operate. Additionally, food quality assurance standards and systems should highlight the specific requirements of food that has been prepared in accordance with religious requirements. While this study has highlighted the complexities of Halal food production, similar issues are likely to be present in the production of Kosher food, and such compliances may also be required of foods consumed by people of other faiths.

Green Alternatives to Nitrates and Nitrites in Meat-based Products–A Review

Several food additives are added in food for their preservation to maintain the freshness of food (antioxidants) or to slow down or stop the growth of microorganisms (preservative agents). Nitrites and nitrates are used as preservative agents in meat. Nitrites give a smoked taste, a pinkish color in the meat and protect the consumers against the risk of bacterial deterioration. Their addition is however very limited as, in high dose, it can have risks on human health and the environment. Nitrites may also combine with secondary or tertiary amines to form N-nitroso derivatives. Certain N-nitroso compounds have been shown to produce cancers in a wide range of laboratory animals. Thus, alternatives of nitrates and nitrites are the object of numerous research studies. Alternatives, such as the addition of vitamins, fruits, chemicals products, natural products containing nitrite or spices, which have similar properties of nitrites, are in evaluation. In fact, spices are considered to have several organoleptic and anti-microbial properties which would be interesting to study. Several spices and combinations of spices are being progressively evaluated. This review discusses the sources of nitrites and nitrates, their use as additives in food products, their physicochemical properties, their negatives effects and the use of alternatives of nitrites and nitrates in preserving meat products.

European Food Poisoning Outbreaks Involving Meat and Meat-based Products

Foodborne illnesses are syndromes including nausea, vomiting, abdominal cramps and diarrhea caused by the ingestion of food contaminated by chemical substances or microorganisms and/or their toxins. Reporting of food poisoning has been mandatory for European Union member states since 2003. Data collected by the European Food Safety Authority (EFSA) include number of outbreaks per causative agent, number of human cases as well as hospitalization and death rates. This paper will focus on meat products as food vehicles for FBOs. Following the legal definition of meat and meat products and the European reporting scheme, the main pathogenic bacteria will be presented.

Exogenous thyrotoxicosis in dogs attributable to consumption of all-meat commercial dog food or treats containing excessive thyroid hormone: 14 cases (2008-2013).

To describe findings in dogs with exogenous thyrotoxicosis attributable to consumption of commercially available dog foods or treats containing high concentrations of thyroid hormone. Retrospective and prospective case series. 14 dogs. Medical records were retrospectively searched to identify dogs with exogenous thyrotoxicosis attributable to dietary intake. One case was found, and subsequent cases were identified prospectively. Serum thyroid hormone concentrations were evaluated before and after feeding meat-based products suspected to contain excessive thyroid hormone was discontinued. Scintigraphy was performed to evaluate thyroid tissue in 13 of 14 dogs before and 1 of 13 dogs after discontinuation of suspect foods or treats. Seven samples of 5 commercially available products fed to 6 affected dogs were analyzed for thyroxine concentration; results were subjectively compared with findings for 10 other commercial foods and 6 beef muscle or liver samples. Total serum thyroxine concentrations were high (median, 8.8 μg/dL; range, 4.65 to 17.4 μg/dL) in all dogs at initial evaluation; scintigraphy revealed subjectively decreased thyroid gland radionuclide in 13 of 13 dogs examined. At ≥ 4 weeks after feeding of suspect food or treats was discontinued, total thyroxine concentrations were within the reference range for all dogs and signs associated with thyrotoxicosis, if present, had resolved. Analysis of tested food or treat samples revealed a median thyroxine concentration for suspect products of 1.52 μg of thyroxine/g, whereas that of unrelated commercial foods was 0.38 μg of thyroxine/g. Results indicated that thyrotoxicosis can occur secondary to consumption of meat-based products presumably contaminated by thyroid tissue, and can be reversed by identification and elimination of suspect products from the diet.

Nutritional quality evaluation of surimi and kamaboko obtained from mechanically separated chicken meat

Purpose– The purpose of this paper was to determine the nutritional quality of the surimi and kamaboko obtained from mechanically separated chicken meat and evaluate the bioavailability of essential amino acids found in these products.Design/methodology/approach– The mechanically separated chicken meat (MSCM) was characterized by the proximate composition, and the surimi and kamaboko were characterized byin vitrodigestibility, determination of chemical score of amino acids and apparent bioavailability.Findings– The MSCM contains 68.1 ± 0.5, 12.9 ± 0.24, 18.5 ± 0.28 and 0.6 ± 0.06 per cent moisture, protein, lipids and ash, respectively. The moisture of the MSCM (surimi) was 80.45 ± 0.15 per cent, and the protein was 10.04 ± 0.21 per cent. The highest digestibility was found for the kamaboko (92.27 per cent) which was heat-treated and the lowest was for surimi (90.82 per cent). Histidine is a limiting amino acid. In this study, the surimi showed 84.69 per cent and the kamaboko presented 81.31 per cent of the minimum requirement for adults. In relation to the apparent bioavailability, there was a decrease of surimi to kamaboko of 2.52 per cent of the limiting amino acid histidine. The surimi and the kamaboko presented 76.94 and 75 per cent of the minimum requirement for adults, respectively.Originality/value– The application of the surimi technology in the production of a surimi-like material from mechanically deboned chicken meat provides a new approach toward increasing its value and utilization, e.g. for the development of meat-based products and analogs, as alternative protein sources, the surimi and the kamaboko exhibited a high content of essential amino acids, indicating that the protein has a relatively high nutritional quality.

Development of Common Primer Multiplex PCR (CP-M-PCR) for species-specific meat detection

IntroductionA Common Primer Multiplex PCR (CP-M-PCR) was developed to detect three groups of animal species (swine, ruminant and pseudo-ruminant) from meat-based products. This method demonstrated a higher sensitivity and efficiency than the conventional multiplex PCR. ObjectiveTo develop a highly sensitive multiplex PCR method for rapid and accurate identification of meat in meat-based products. MethodsIn this study, a common forward primer was designed at a homologous region of mitochondrial NADH-dehyrogenase subunit 4 (Nad 4) gene sequences of all the animal groups. Adapter reverse primers were designed by adding an adapter sequence at the 5'-end of the specific reverse primers. PCR were performed on DNA extracted from muscle tissue samples using a common forward primer, adapter reverse primers and an adapter primer targeting sequence of Nad 4 gene. A serial of dilution of each reverse primer was used to determine and compare the sensitivity of CP-M-PCR to conventional multiplex PCR system. The detection limit of CP-M-PCR was evaluated with 10-fold serial dilutions of DNA concentration mixture in different ratios of concentration. Results & DiscussionThe use of adapter sequence at the 5'-end of the reverse primers increased the efficiency of the amplification and the application of a single forward primer solved the complexity in multiplex PCR system. Bands of specific amplification can be detected from the PCR assays containing as low as 10–6 μM of adapter reverse primer. This result indicated the sensitivity was tremendously increased as compared to the conventional multiplex PCR (10–3 μM). The limit of detection was as low as 1 ng of DNA. ConclusionCP-M-PCR has greatly improved the sensitivity and efficiency of the PCR system for detecting fraud in meat-based products, resulting in more reliable and accurate results than conventional multiplex PCR system.

An Updated Review of Meat Authenticity Methods and Applications

Adulteration of foods is a serious economic problem concerning most foodstuffs, and in particular meat products. Since high-priced meat demand premium prices, producers of meat-based products might be tempted to blend these products with lower cost meat. Moreover, the labeled meat contents may not be met. Both types of adulteration are difficult to detect and lead to deterioration of product quality. For the consumer, it is of outmost importance to guarantee both authenticity and compliance with product labeling. The purpose of this article is to review the state of the art of meat authenticity with analytical and immunochemical methods with the focus on the issue of geographic origin and sensory characteristics. This review is also intended to provide an overview of the various currently applied statistical analyses (multivariate analysis (MAV), such as principal component analysis, discriminant analysis, cluster analysis, etc.) and their effectiveness for meat authenticity.

Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure

High hydrostatic pressure (HHP) has been investigated and industrially applied to extend shelf life of meat-based products. Traditional ham packaged under microaerophilic conditions may sometimes present high lactic acid bacteria population during refrigerated storage, which limits shelf life due to development of unpleasant odor and greenish and sticky appearance. This study aimed at evaluating the shelf life of turkey ham pressurized at 400 MPa for 15 min and stored at 4, 8 and 12 °C, in comparison to the non pressurized product. The lactic acid bacteria population up to 107 CFU/g of product was set as the criteria to determine the limiting shelf life According to such parameter the pressurized sample achieved a commercial viability within 75 days when stored at 4 °C while the control lasted only 45 days. Predictive microbiology using Gompertz and Baranyi and Roberts models fitted well both for the pressurized and control samples. The results indicated that the high hydrostatic pressure treatment greatly increased the turkey ham commercial viability in comparison to the usual length, by slowing down the growth of microorganisms in the product.

Accumulation of Stimulants of Toll‐Like Receptor (TLR)‐2 and TLR4 in Meat Products Stored at 5 °C

Recent evidence suggests that exposure to stimulants of the innate immune receptors Toll-like receptor (TLR)-2 and TLR4 may contribute to the development of atherosclerosis and insulin resistance. We showed recently that common foodsuffs can contain TLR-stimulants, and that the greatest concentrations were present in meat-based products. Using a recently developed quantitative bioassay, we here examined the kinetics of accumulation of TLR2- and TLR4-stimulants in a variety of meat products held at 5 °C in air or under a modified atmosphere for up to 8 d. Meat content of TLR-stimulants increased with time in each meat examined and was paralleled by growth of pseudomonads and Enterobacteriaceae, suggesting that bacterial lipopeptides and lipopolysaccharides are the likely sources of TLR2- and TLR4-stimulants, respectively. TLR-stimulants reached the highest levels (approximately 80 μg lipopeptide-equivalents per gramme and approximately 7 μg lipopolysaccharide-equivalents per gram) in meat that was minced rather than intact, and when stored in air rather than under a modified atmosphere. TLR2- and TLR4-stimulants in meat products cooked for 1 h retained approximately 20% and approximately 40% of their bioactivity, respectively. In summary, storage conditions and microbial flora critically regulate the kinetics of TLR2- and TLR4-stimulant accumulation in meat products and these may retain biological activity after cooking. The novel assays presented in this work could be used to predict the potential of foodstuffs to promote inflammatory signaling in human subjects, which may be deleterious to health. These assays may also be used to monitor the historical microbial flora in food products after cooking or other forms of food processing may have rendered the original microflora nonviable.

Pigs Hearts and Human Bodies: A Cultural Approach to Xenotransplantation

Animals have a significant presence in human lives, with many human interactions involving animals. This role of animals in social life, however, has largely been ignored and marginalised. In the words of Tovey (197), "to read most sociological texts, one might never know that society is populated by non-human as well as human animals". Human-animal relations are evident in everyday human uses of animals as companions, pets, meat sources, and entertainment. This list is by no means exhaustive, but it does demonstrate how humans create and perpetuate systems of human/animal difference which are, at times, contradictory and ambivalent. There are no consistencies in how humans view and understand animal bodies. These differences matter, as they have serious consequences for how humans view and treat animals. It also has dire consequences for animals. While humans and animals are different species, we still live together, co-evolve, and create shared histories. We are, in the words of Haraway, companion species. This exposes that animals are not just nature, but culture.

Meat products and consumption culture in the East

Food consumption is a basic activity necessary for survival of the human race and evolved as an integral part of mankind's existence. This not only includes food consumption habits and styles but also food preparation methods, tool development for raw materials, harvesting and preservation as well as preparation of food dishes which are influenced by geographical localization, climatic conditions and abundance of the fauna and flora. Food preparation, trade and consumption have become leading factors shaping human behavior and developing a way of doing things that created tradition which has been passed from generation to generation making it unique for almost every human niche in the surface of the globe. Therefore, the success in understanding the culture of other countries or ethnic groups lies in understanding their rituals in food consumption customs. Meat consumption culture in the East has not been well developed by its characteristic environment, religion, history, and main food staples. However, recently, the amount of meat production and consumption of the Eastern countries has grown rapidly by the globalization of food industry and rapid economic growth of the countries. This manuscript introduces meat-based products and consumption culture in Asian countries. However, because the environments and cultures within Asia are too diverse to cover all food cultures, this manuscript focused mainly on three northeast Asian countries including China, Japan, and Korea (Republic of) and some southeast Asian countries including Vietnam and Thailand, which have similar environments and cultural interactions historically but retain their own characteristic food culture.

Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage

Abstract The effect of high pressure (HP) treatments (200 MPa 15 min, 200 MPa 30 min, 300 MPa 15 min, 300 MPa 30 min) on colour, lipid and protein oxidation in sliced vacuum-packed dry-cured Iberian ham and loin during refrigerated storage (90 days, + 4 °C) was evaluated. Pressure level and holding time increased the extent of lipid oxidation in both products. Dry-cured ham showed a higher susceptibility to lipid oxidation than dry-cured loin since HP treatment increased TBA-RS values in dry-cured ham samples while HP treatment decreased TBA-RS values in dry-cured loin samples. However, HP treatment did not affect protein oxidation in both meat products. On the other hand, HP treatment affected instrumental colour since non-pressurized dry-cured meat products showed higher redness than pressurized ones. Regarding changes under storage, after 90 days of refrigerated storage lipid and protein oxidation increased while redness decreased in both HP treated and non-treated dry-cured meat products. Changes induced by HP were only noticeable after HP treatment, as storage reduced the initial differences between HP treated and non-treated samples. Therefore, the lack of differences in long stored dry-cured ham and loin HP treated and non-treated indicates that the application of HP (200–300 MPa/15–30 min) could not affect the quality of dry-cured meat products. Industrial relevance Dry-cured meat products are the meat-based products with the highest sensory quality in Spain and have a high projection in exterior markets. High pressure processing is effective in controlling pathogen and spoilage microorganisms in meat and meat products although it can promote color and oxidation changes that modify sensory characteristics. The study aimed the evaluation of pressure and holding time on color changes and protein and lipid oxidation at vacuum packed slices of Iberian dry-cured ham and loin during subsequent extended chilled storage. High pressure treatment of dry-cured Iberian ham and loin induce changes after treatment although initial differences are not maintained along refrigerated storage.

Rapid determination of collagen in meat-based foods by microwave hydrolysis of proteins and HPAEC–PAD analysis of 4-hydroxyproline

A rapid microwave procedure for protein hydrolysis coupled with High Performance Anion Exchange Chromatography and Pulsed Amperometric Detection (HPAEC–PAD) was developed to quantify the amino acid 4-hydroxyproline in meat and meat-based products. This innovative approach was successfully applied to determine collagen content (4-hydroxyproline×8) as the index quality of meat material employed in the preparation of typical meat sausages (“Mortadella di Bologna PGI” and “Salamini italiani alla cacciatora PDO”) and fresh filled pastas. Microwave hydrolysis showed a precision and accuracy similar to traditional hydrolysis (RSD% from 0.0 to 6.4; relative error 1.4–10.0%) with a reduction in the hydrolysis time from 24h to 20min. HPAEC–PAD allowed detection of 4-hydroxyproline without pre or post-column derivatization and the use of non-toxic eluents.

Lipid fraction quality evaluation of Brazilian meat-based products

Lipid fraction components of meat-based products were evaluated by analysis of cholesterol, cholesterol oxidation products and fatty acid composition, with emphasis in the trans isomer. 126 samples were analyzed: being 45 of processed beef products, 36 of pork products and 45 of mixed meat products. Cholesterol and cholesterol oxides were determined by HPLC. The fatty acids were determined by gas chromatography using a CP-SIL 88 capillary column. 7-ketocholesterol (µg g-1) was found in one sample of hamburger (3.2), in two samples of frankfurter (1.6 and 2.0) and in one sample of mortadella (2.6). Significant amounts of trans fatty acids were found in two processed beef products. The cholesterol content varied from 220 in the spam to 590 mg kg-1 in the salami and the total lipid contents from 28 in the ham to 250 g kg-1 in the salami. The low oxidative degradation of the lipid fraction could be attributed to the presence of the antioxidant sodium erythorbate in the samples.

Nutritional Approach for Designing Meat-based Functional Food Products with Nuts

Meat and meat products are essential components of diets in developed countries and despite the convincing evidence that relate them to an increased risk for CVD, a growing consumption of meat products is foreseen. Epidemiological studies show that regular consumption of nuts, in general, and walnuts in particular, correlates inversely with myocardial infarction and ischaemic vascular disease. We assess the nutritional basis for and technological approach to the development of functional meat-based products potentially relevant in cardiovascular disease (CVD) risk reduction. Using the available strategies in the meat industry (reformulation processes) and a food-based approach, we address the design and development of restructured beef steak with added walnuts, potentially functional for CVD risk reduction. Its adequacy as a vehicle for active nutrients is confirmed by a pharmacokinetic pilot study in humans using γ-tocopherol as an exposure biomarker in chylomicrons during the post-prandial state. Effect and potential “functionality” is being assessed by a dietary intervention study in subjects at risk and markers and indicators related to CVD are being evaluated. Within the conceptual framework of evidence-based medicine, development of meat-based functional products may become a useful approach for specific applications, with a potential market and health benefits of great importance at a population level.

Effects of Oxidative Compounds on Thermotolerance in Escherichia coli O157:H7 Strains EO139 and 380-94

An oxidative complex composed of ferric iron chloride hexahydrate, ADP, and ascorbic acid can generate hydrogen peroxide and hydroxyl radicals in fibroblasts. These compounds are naturally found in meat and meat-based products and may elicit oxidative stress on Escherichia coli O157:H7, thus conferring thermotolerance to the bacterium due to the phenomenon of the global stress response. The effect of the levels of the oxidative complex on the thermotolerance of E. coli O157:H7 was investigated. Cultures of E. coli O157:H7 strains EO139 and 380-94 were mixed in three different concentrations (10:10: 40, 15:15:60, and 20:20:80 μM) of the oxidative complex (iron III chloride, ADP, and ascorbic acid, respectively). The samples were inserted into capillary tubes and heated in a circulating water bath at 59 and 60°C for EO139 and 380-94, respectively. Tubes were removed at intervals of 5 min for up to 1 h and contents spirally plated on plate count agar that was incubated for 48 h at 37°C. The thermotolerance of both E. coli O157:H7 strains EO139 and 380-94 was influenced by the concentrations of the oxidative complex. The ratio of 10:10:40μm enhanced thermotolerance of EO139 and 390-94 at 59 and 60°C, respectively. However, exposure to the ratios of 15:15:60 and 20:20:80μm rendered the pathogen more sensitive to the lethal effect and did not enhance the thermotolerance of the cells. The significance of this study is twofold. This experiment proves that oxidative stress can enhance thermotolerance of bacterial cells induced by an oxidative complex if only in a specific ratio and concentration. It is possible to speculate that if the chemical compounds are present in this ratio in meats, they may enhance the thermal resistance of E. coli O157:H7 and make the bacteria more difficult to eliminate, thus increasing the risk of foodborne illness in consumers.

Quantification of polycyclic aromatic hydrocarbons (PAHs) in the smoke from six woods and comparative study of their distribution

Polycyclic aromatic hydrocarbons (PAHs) are considered as undesirable molecules in smoke. It is important to know the smoke composition applied to meat-based products. PAH extracts of the smoke from five tropical woods were fractionated, analyzed then compared to that of beechwood, a European wood commonly used in the smoking industry of meat-based products. The identification and quantification of the aromatic molecules was carried out with gas chromatography coupled to mass spectrometry (GC/MS).

Simultaneous Determination of Ascorbic, Dehydroascorbic, Isoascorbic, and Dehydroisoascorbic Acids in Meat-Based Food Products by Liquid Chromatography with Postcolumn Fluorescence Detection: A Method Extension

A simple and rapid liquid chromatographic (LC) method for determining ascorbic, dehydroascorbic, isoascorbic, and dehydroisoascorbic acids in mostly single-component food products was evaluated for use in analysis of multicomponent meat-based food products such as TV dinners. Ground-beef samples were used as blanks for repeatability studies. Samples were fortified with 5, 10, 20, and 40 ppm of mixed standards of ascorbic acid and isoascorbic acid. Means of 12 recoveries at 4 levels of fortification were 102.5 and 83.5%, respectively, for ascorbic acid and isoascorbic acid, with coefficients of variation of 6.7 and 15.2%, respectively. TV dinner products (21 samples) from a local grocery store were analyzed for vitamin C content. Samples prepared with a commercial food processor and a food grinder were compared. The commercial food processor was more capable than the food grinder in producing a homogeneous sample, which is critical to the method.