Meat Mixtures Research Articles

Effect of NaCl and CaCl2 addition on physicochemical characteristics of beef rarit

Abstract Rarit is a jerky speciality from Lombok, West Nusa Tenggara, Indonesia. This product is made from a mixture of meat, tamarind, and NaCl through a marination process before drying. This research focuses on examining the effects of adding CaCl2 on the physicochemical properties of beef rarit. The study employed a Completely Randomised Design approach consisting of 4 different treatment variations, each replicated 5 times. Data were analysed using ANOVA to assess the effects of the treatments. Further analysis was performed using Duncan’s test. The treatments evaluated were as follows: N0 = 0 M CaCl2, N1 = 0.1 M CaCl2, N2 = 0.2 M CaCl2, and N3 = 0.3 M CaCl2. The findings indicated that the addition of CaCl2 had a significant effect (P<0.05) on pH, cooking shrinkage, and tenderness but did not have a significant influence (P>0.05) on the colour of rarit meat. The addition of CaCl2 was shown to reduce pH, cooking shrinkage, and moisture content while increasing tenderness. The best sample in terms of physicochemical properties was rarit meat with 0.1 M CaCl2 added (N1). Beef rarit with the addition of 0.1 M CaCl2 to the marinade can support the sustainable development of livestock products.

Sensory And Physical Characteristics Of Burger Made From Different Percentages Of Spent Hens Meat

An experiment to study the Sensory and physical characteristics of burger made from different percentages of spent hens meat. The experiment included five treatments in which spent hens meat was introduced in different proportions to the beef burger mixture. The proportions of chicken and beef meat in the burger meat mixture were as T1 beef 100% + 0% spent hens meat . T2 beef 75% + 25 % spent hens meat. T3 beef 50 % + 50 % spent hens meat. T4 beef 25 %+ 75 % spent hens meat .T5 beef 0% + 100 % spent hens meat. the experiment was conducted in the poultry laboratory of the College of Agriculture - Wasit University . To conduct the research, beef and spent hens meat were purchased from local markets in the city of Kut after slaughter and cooling. The burger was cooked by hot air tablets at a temperature of 220 degrees Celsius for a period of 24 minutes. Sensory evaluation scores were determined for the characteristics of flavor, tenderness, juiciness, general acceptability, shape, appearance color, and structure, the sensory and physical properties of a burger made from different proportions of beef and spent hens meat. The results showed that adding spent hens meat can significantly improve the flavor, tenderness and juiciness of the burger. The sample containing an equal proportion of aged beef and chicken meat (50/50) was the most balanced in the properties studied and had the highest overall acceptance

Simple and rapid identification of beef within 30 min using a new food nucleic acid release agent combined with direct-fast qPCR

Simple and rapid molecular detection technologies for authenticating animal species are urgently needed for food safety and authenticity. This study established a new direct-fast quantitative polymerase chain reaction (qPCR) detection technology for beef to achieve rapid and on-site nucleic acid detection in food. This technology can complete nucleic acid extraction in 4 min using a new type of food nucleic acid-releasing agent, followed by direct amplification of the DNA sample by fast qPCR in 25 min. The results indicated that direct-fast qPCR can specifically identify beef and can also identify 0.00001% of beef components in artificially simulated meat mixtures, with a detection precision variation coefficient of <4%. This method can be used to effectively identify beef in different food samples. As a simple, fast, and accurate molecular detection technology for beef, this method may provide a new tool for the on-site detection of beef components in food.

Development of a duplex recombinase polymerase amplification-lateral flow strip assay with 1 min of DNA extraction for simultaneous identification of pork and chicken ingredients

Meat adulteration is a challenge faced by the global food industry. However, existing protein-based methods or DNA-based polymerase chain reactions are time-consuming and require specialist devices. Therefore, a rapid and on-site assay is urgently needed for identifying meat species. In this study, we developed a duplex recombinase polymerase amplification-lateral flow strip (dRPA-LFS) assay coupled with a rapid DNA extraction method (utilizing the UiO-66 coated stick as the DNA isolation device, and the isolation can be completed in 1 minute, including lysis, washing, and desorption in three steps) for the identification of pork and chicken ingredients. Targeted genes, the pork (Porcine) mitochondrial ND2 gene and chicken (Gallus gallus) cytochrome B gene, were designed with primers and probes. The whole dRPA-LFS detection procedure can be finished within 18.5 minutes (including 1 minute of rapid DNA extraction, 15 minutes of dRPA amplification, and 2.5 minutes of LFS semi-quantitative detection by the naked eye), and the result can also be quantified by ImageJ software within 15 minutes. No positive amplification was observed in beef, lamb, duck, rabbit, goose, ostrich, and horse meat DNA. This assay is sensitive and can detect as low as 0.1 % (wt %) of pork and chicken in simulated adulterated meat mixtures. This assay was successfully applied to the authentication identification of 30 commercial beef and lamb products.

PELATIHAN PEMBUATAN SOSIS DENGAN PENAMBAHAN DAUN KELOR DI DESA BATULAYA, KECAMATAN TINAMBUNG, KABUPATEN POLEWALI MANDAR

Sausage is a food product obtained from a mixture of fine meat and flour or starch with the addition of seasonings, and food additives that are inserted into the sausage casing. In the preliminary experiment of making sausage, the product was unattractive, yellowish-white, thus making consumer interest decrease. Therefore, to add variants of sausages and increase the nutritional value of sausages, the addition of moringa leaves is one alternative that can be used. Moringa leaves or Moringa oleifera is one type of vegetable that is rich in macro and micronutrients. The implementation method to solve the problem is carried out with an institutional approach, which is a process of continuous guidance and mentoring during the activity. The participants involved in this activity were 60 people consisting of PKK mothers and youth groups in Batulaya Village. The implementation of this assistance is focused on guiding and assisting PKK mothers in terms of applying livestock product processing technology in the form of sausages. Community service activities by conducting counseling followed by training and mentoring for PKK mothers in Batulaya Village, Tinambung District, Polewali Mandar Regency were able to increase their knowledge and ability to make sausages with the addition of moringa. In general, the implementation of this activity provides information to PKK mothers that livestock products, especially sausages, can not only be processed into food ingredients but can also prevent stunting with the innovation of adding moringa leaves so that it becomes a business opportunity to increase the income of PKK members. During the activity, participants actively asked questions related to the process of making processed livestock products, especially the stages of making chicken meat sausage with the addition of moringa leaves, starting the process of grinding meat, mixing spices, inserting in the sleeve, steaming, and packaging.

Comparison of competitive and sandwich immunochromatographic analysis in the authentication of chicken in meat products

Cheap chicken meat is often used as an undeclared substitute in meat products. In this study, two formats of the immunochromatographic assay (ICA) of immunoglobulins of class Y (IgY) as a biomarker for chicken authentication were developed. In both competitive ICA (cICA) and sandwich ICA (sICA), gold nanoparticles (GNP) were conjugated with anti-species antibodies. A simple procedure of sample preparation, which took only 30 min, was proposed. Test systems demonstrated high sensitivity and rapidity: visual limits of detection of IgY and assay durations were 12/14 ng/mL and 10/15 min for cICA and sICA, respectively. The absence of cross-reactivity with the mammalian species confirmed the high specificity of the test systems. Good applicability of the assays was confirmed for the detection of chicken in raw meat mixtures: as low as 3% and 0.2% (w/w) of chicken could be revealed in beef and pork by cICA and sICA, respectively. The influence of heat processing of meat-based products on immune recognition and, consequently, the analytical performance of the test systems was revealed. It was shown that sICA is preferable for the detection of IgY even in thermally processed meat. The proposed ICAs can be recommended for rapid on-site control of meat products’ composition.

Применение творожной СЫВОРОТКИ В ТЕХНОЛОГИИ КОЛБАСНО-СОСИСОЧНЫХ ИЗДЕЛИЙ с рыбной составляющей как направление рационального использования вторичного пищевого сырья

In this paper, we discuss the use of whey in food technologies. We discuss the feasibility of production by enterprises from Kamchatka Territory of products using whey as a secondary raw material and benign fish food waste from fillet. Introduction of these components into food compositions in the production of sausage products will provide the opportunity to implement the principle of rational use of biological resources and will expand the range of products that are in demand by consumers. Data from a study of methods for introducing curd whey into the minced meat mixture for the preparation of sausage products are presented. It has been shown that achieving high consumer (organoleptic) properties of the finished product is ensured by introducing whey into minced meat in the form of a suspension. The dependence of the taste and aroma properties and consistency of products on the amount of curd whey introduced into the recipe composition is characterized.

A duplex PCR method for authentication of beef and pork content in raw and processed meat products

The regulatory framework regarding food labelling aims to ensure food safety and prevent consumer misleading and food fraud. However, legal compliance cannot be controlled without the use of reliable analytical methods. Polymerase chain reaction (PCR) with species-specific primers is considered the most reliable analytical tool for species identification in various raw and processed foods. Duplex PCR methods allow the simultaneous detection of two species within a product, which may considerably reduce analytical time, effort and price. Therefore, the objective of our study was to develop a duplex PCR method for detecting beef and pork in raw and processed meat products. Our research resulted in elaborating a highly specific method, with LOD for each sequence of 0.01 % target DNA in two-component meat mixtures. The application of the duplex PCR for authentication of raw and processed meat products on Bulgarian market showed that 45% of the analysed meat products had labelling incompliances regarding the content of beef and pork. These results demonstrate the need for more stringent and authenticity control in the meat processing sector and at the market by using rapid and reliable analytical methods in order to reduce the current levels of food fraud and protect consumer’s rights.

Substituição de pele de frango por óleo de canola em nuggets de frango

ABSTRACT: This study developed chicken nuggets with emulsions with different percentages of canola oil (CO) to replace the chicken skin and evaluating the quality of the final product and the effect of frying. The experiment was set up in a 5x5 factorial scheme with the replacement of skin with different percentages of CO (0, 25, 50, 75, and 100%) and storage periods (0, 45, 90, 135,and 180 days), and parameters such as pH and oxidation were evaluated. It was considered a 5x2 factorial scheme (replacement of skin with CO and different sample conditions (raw and fried in CO)) for the analyses of the centesimal composition, fatty acid profile, atherogenic (AI), and thrombogenic (IT) indices. The sensory analysis evaluated the chicken nuggets at time zero. The pH values ranged from 6.62 to 6.86, as an effect of frying, there was an increase in lipid content with increasing levels of substitution (T0-raw: 5.36% and fried: 12.11%; T100-raw: 7.93% and fried: 15.43%) and a decrease in moisture content in relation to the raw sample. There was a decrease in AI (T0%-raw vs. T100%-fried, 0.39 vs. 0.10) and IT (T0%-raw vs. T100%-fried, 0.61 vs. 0.18) with CO addition and frying, and lipid oxidation increased with storage. The ω6/ω3 ratio decreased and the PUFA/SFA increased with the replacement of chicken skin with CO, but there was no difference in the sensory analysis. Even though chicken nuggets are prone to lipid oxidation, it is possible to improve their nutritional value either by adding CO to the meat mixture or by frying them.

A Droplet Digital PCR-Based Approach for Quantitative Analysis of the Adulteration of Atlantic Salmon with Rainbow Trout.

Low-cost fish species are often used to adulterate or substitute for Atlantic salmon products, posing a serious threat to market order and public health. Hence, reliable techniques are urgently needed to detect Atlantic salmon adulteration. In this study, a precise method for identifying and quantifying adulterated Atlantic salmon with rainbow trout based on droplet digital PCR (ddPCR) testing was developed. Species-specific primers and probes were designed targeting the single-copy nuclear gene myoglobin of two salmonids. A quantitative formula for calculating the mass fraction of adulterated Atlantic salmon with rainbow trout was established based on a one-step conversion strategy, in which the DNA copy number ratios were directly transformed to meat mass fractions by introducing a fixed constant (the transfer coefficient). The dynamic range of the established ddPCR method was from 1% to 90%, with a limit of detection (LOD) of 0.2% and a limit of quantification (LOQ) of 0.8% for rainbow trout in Atlantic salmon, respectively. The quantification method demonstrated an acceptable level of repeatability and reproducibility, as the values of the relative standard deviation (RSD) for the tested meat mixtures with the known fractions were all less than 5%. Thermal and freezing treatments, as well as adding food additives within the recommended dosage limits, had no significant effect on the quantification accuracy. The method was successfully applied to detect rainbow trout adulteration in commercial raw and processed Atlantic salmon products. In comparison to real-time quantitative PCR (qPCR) testing, the established ddPCR method exhibited a higher level of stability and accuracy. Overall, the ddPCR-based quantitative method exhibited high levels of accuracy, stability, sensitivity, and practicability, suitable for applications in the routine surveillance and quality assurance of salmon products.

Variability in Physicochemical Parameters and Its Impact on Microbiological Quality and Occurrence of Foodborne Pathogens in Artisanal Italian Organic Salami.

Artisanal salami is produced in small-scale production plants, where the lack of full automation might result in higher variability in food intrinsic properties. The aim of the present study was to evaluate the inter- and intra-batch variability in physicochemical parameters and its impact on microbial quality and occurrence of foodborne pathogens on 480 samples collected from six batches of an artisanal Italian production of organic salami. Relatively high total bacterial counts (TBC) were found on the surface of the table in the stuffing room (4.29 ± 0.40 log cfu/cm2). High loads of Enterobacteriaceae in the meat mixture of batch 2 and TBC in batch 5 were associated with a higher occurrence of bacterial pathogens. During ripening, water activity (aw) and pH failed to reach values lower than 0.86 and 5.3, respectively. Six Staphylococcus aureus and four Listeria monocytogenes isolates were collected from the salami meat mixture during ripening and the processing environment. A total of 126 isolates of Enterobacteriaceae were characterized at a species level, with Escherichia coli, Klebsiella pneumoniae, Enterobacter cloacae, and Citrobacter freundii isolated from the final products. Results suggest the relevance of first steps of production in terms of the hygiene of raw materials and handling during stuffing procedures, especially when the physicochemical parameters of the final products do not reach values that represent hurdles for foodborne pathogens.

Gambaran Sifat Organoleptik dan Daya Terima Bakso Ikan dengan Penambahan Daun Kelor (Clarimori) pada Anak Sekolah Dasar

Background : Fish balls are one of the foods that are very popular and favored by the people of Indonesia. Fish balls are usually made from a mixture of fish meat or surimi, tapioca flour as a filler and seasoning – seasoning. ResearchMethod : This study uses experimental methods in the laboratory with a complete randomized design (RAL). Test organoleptic properties using the hedonic test method. The acceptability test was conducted with a target of 30 elementary school children aged 8-12 years. Result: The results of organoleptic studies of fish ball products are known that the best treatment level is t3 (addition of 20% Moringa leaves). The nutritional content of fish balls in 100 grams is energy 134 kcal, protein 18 grams, fat 1.3 grams, and carbohydrates 11 grams. Meanwhile, in 1 serving (75 grams) the nutritional content is 100 kcal of energy, 13 grams of protein, 1 gram of fat, and 9 grams of carbohydrates. The acceptability of clorimori meatballs for school children aged 8 – 12 years is 23 children in the category of good acceptability. Conclusion : The addition of Moringa leaves with the best results is in t3 treatment (20%). In 1 serving (75 grams) with nutritional content of 100 kcal energy, 13 grams of protein, 1 gram of fat, and 9 grams of carbohydrates. The acceptability of fish balls given to 30 elementary school children in the MarongJamaq Utara neighborhood showed good acceptance of 76.7% and less acceptability of 23.3% of people.

Quality characteristics of sardine (Sardina pilchardus) fish sauce produced using five kinds of material

This research focused on the evaluation of fish sauce prepared from sardine (Sardina pilchardus). Five kinds of material, including by-products of canned sardine (W), mixture of sardine meat and by-products (M), sardine meat(S), whole fish without visceral organs (E), whole fish (U), were used to ferment fish sauces. The results showed the concentration of amino acid nitrogen (AAN) of W, M, S, E, and U reached 0.79, 0.87, 0.91, 0.88, and 0.94 g/100 mL respectively on the 30th day of fermentation, and reached about 1.06 (1.00–1.09) g/100 mL in all fish sauces after 180 days of fermentation; the concentration of total soluble nitrogen (TSN) of five fish sauces exceed 1.2 g/100 mL after 30 days of fermentation; content of free amino acid and total fresh amino acids of M and E were significantly higher than that of other three fish sauces. In addition, key desirable volatiles, including 3-methylbutyraldehy, 2-methylbutyraldehy, benzaldehyde and 2-ethyfuran, were dominant in the fish sauce M and E. Sensory evaluation of M and U found better overall acceptance, flavor and taste than that of W, S, E. These results suggest that those five kinds of material can be used to prepare fish sauces, while M containing by-products of canned sardine showed the best quality, indicating the potential usage of by-products of canned sardine.

Detection of Bacterial Contaminants and Identification of Salmonella Sp. in Cilok Snack in Selaparang District, Mataram

Cilok is a boiled snack made from starch with or without a mixture of minced meat, has a savory and chewy taste. Cilok is one of the favorite snacks in Indonesia. Most cilok sellers sell their cilok right on the side of the main road for hours. This allows cilok that are sold to be contaminated with various bacteria. This study aims to calculate the Total Plate Count (TPC) of bacteria and to identify Salmonella sp. in cilok and its sauce in Selaparang District, Mataram City. This study used quantitative method in the form of calculating the TPC of the bacteria and qualitative method in the form of sample isolation on selective media, sugar, and biochemical tests. The results of this study showed that the TPC of the bacteria from the cilok sellers samples number 1 to 8 were 1,2x102, 1x101, 1x101, 2x101, 1,2x102, 1,5x102, 3,9x101, and 3,5x102 cfu/g respectively. Meanwhile, the TPC of the bacteria from sellers' sauce samples number 1 to 8 were 2x102, 1,8x103, 1x101, 1x101, 1,5x101, 7,9x103, 1,7x105 and 1,7x103 cfu/mL, and there was no contamination of Salmonella sp. on cilok nor its sauce samples. All the cilok samples that has been examined had TPC bacterial value that did not exceed the standards set by SNI 7388-2009, so they were still safe for consumption. Meanwhile, one out of eight sauce samples had a bacterial TPC value that exceeded the standard, making it not safe for consumption.

The use of Au@Pt nanozyme to perform ultrasensitive immunochromatographic detection of banned pork additives in meat products

In this study, an ultrasensitive immunochromatographic determination of the muscle tissue of pork was developed. Myoglobin (MG), a protein contained in skeletal muscles, was proposed as a molecular identifier of pork via the application of specific monoclonal antibodies (MAb) recognizing the porcine form of this protein. The immunochromatographic analysis (ICA) was based on the sandwich format with specific MAb labeled by a nanozyme – core@shell Au@Pt nanoparticles having peroxidase-mimicking catalytic properties. Several MAb–Au@Pt conjugates were synthesized by varying ratios of components; the one ensuring the best analytical parameters of the ICA was chosen. The enhancement of bands’ coloration on the test strips was promoted by the product of the reaction catalyzed by the nanozyme, which enabled the lowering visual limit of detection (LOD) of MG in the buffer down to 0.15 ng/mL. The amplification enabled to decrease in the LOD of MG by ∼30 times compared to the ICA based on gold nanoparticles as a traditional label and more than 3 times compared to the ICA based on the colorimetric detection of the nanozyme. The duration of the enhanced analysis was 23 min, including the reaction with the substrate. The rapid and simple procedure of sample preparation for extracting MG from meat samples before the ICA was proposed. The specificity of the developed test system was high: no interaction was detected upon analyzing other meat samples except pork. Testing of raw meat mixtures showed ultrasensitive detection of pork additives in beef, chicken, and turkey meat – down to 0.005%.

Discrimination of lamb (Ovis aries), emu (Dromaius novaehollandiae), camel (Camelus dromedarius) and beef (Bos taurus) binary mixtures using a portable near infrared instrument combined with chemometrics.

Consumers demand safe and nutritious foods at accessible prices; where issues associated with adulteration, fraud, and provenance have become important aspects to be considered by the modern food industry. There are many analytical techniques and methods available to determine food composition and quality, including food security. Among them, vibrational spectroscopy techniques are at the first line of defence (near and mid infrared spectroscopy, and Raman spectroscopy). In this study, a portable near infrared (NIR) instrument was evaluated to identify different levels of adulteration between binary mixtures of exotic and traditional meat species. Fresh meat cuts of lamb (Ovis aries), emu (Dromaius novaehollandiae), camel (Camelus dromedarius) and beef (Bos taurus) sourced from a commercial abattoir were used to make different binary mixtures (95% %w/w, 90% %w/w, 50% %w/w, 10% %w/w and 5% %w/w) and analysed using a portable NIR instrument. The NIR spectra of the meat mixtures was analysed using principal component analysis (PCA), and partial least squares discriminant analysis (PLS-DA). Two isosbestic points corresponding to absorbances at 1028nm and 1224nm were found to be consistent across all the binary mixtures analysed. The coefficient of determination in cross validation (R2) obtained for the determination of the per cent of species in a binary mixture was above 90% with a standard error in cross validation (SECV) ranging between 12.6 and 15%w/w. Overall, the results of this study indicate that NIR spectroscopy can determine the level or ratio of adulteration in the binary mixtures of minced meat.

Effect of Propolis as a Preservative Applied to Alpaca (Vicugna Pacos) Meat Hamburger, Huancavelica, Peru

Natural preservatives have less of a negative effect on human health and other systems, making them the superior choice over conventional preservatives. The purpose of this study was to evaluate the impact of propolis, a natural preservative, affected the flavour and texture of an artisanal hamburger made with alpaca meat (Vicugna pacos). An experimental design with 5 treatments was established, a control treatment of alpaca hamburger with artificial preservative (T1) and four experimental treatments with the addition of propolis (0.25 ml, 0.50 ml, 0.75 ml and 1.0 ml in 100 g of meat mixture). The Kruskal-Wallis non-parametric variance test and the Mann-Whitney non-parametric test were utilised to examine the data collected from the randomised full blocks design of the experiment. Thirty semi-trained tasters evaluated propolis on its general look, smell, taste, colour, and texture, in addition to its antibacterial effects on Staphylococcus aureus. The results showed that the bacterial count of S. aureus was kept at 1.5x10 CFU/g, which is between the allowable ranges of 102 and 103, suggesting that propolis has the ability to inhibit this bacteria. The sensory tests showed that the addition of propolis does not produce negative effects on the general appearance, smell, taste and texture compared to the control treatment (p &gt; 0.05), only the color was affected (p &lt; 0.05) only in doses greater than 0.5 ml per 100 g of meat mixture. In conclusion, the applicability of propolis as a preservative in the alpaca meat hamburger is verified.

Potensi Pengolahan Salami (Sosis Fermentasi) Daging Kambing

Goats are ruminants that can take advantage of low-quality forage for basic needs and production. Goat can be used as an alternative to consuming processed beef products. One of the processed beef products is salami. Salami is one of the processed meats made from a mixture of meat and fat that is made through a fermentation process. The process of processing salami involves fermentation. This fermentation uses a starter made from lactic acid bacteria. The bacteria usually used in making salami are lactic acid bacteria, namely Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus acidophilus. Salami usually uses a mixture of pork and beef as a base, but it is possible to make it from other livestock meat, for example, Goats. Salami from pork is not allowed for Islamic consumers because it is forbidden according to Islamic religion, while salami from beef has a costly price compared to the price of goat meat.

Effects of the replacement of nitrates/nitrites in salami by plant extracts on colon microbiota

Salami is a cured sausage consisting of fermented and air-dried meat obtained from a mixture of meat and fat with spices and other ingredients. Excessive processed meat consumption is negatively considered because of its high fat and salt contents and few bioactive molecules. Notwithstanding, salami is largely consumed, and there is a strong interest to produce better and healthier products by substituting nitrites and nitrates with natural extracts. This work produced four different salami, two controls including nitrates and two alternative preparations where nitrates were substituted with plant extract and ascorbic acid. The products were in vitro digested with the INFOGEST protocol to simulate the oro-gastro-duodenal phase and in vitro fermented with MICODE model to simulate the colon phase. Samples were analyzed by microbiomics and metabolomics approaches to study the changes in bacterial populations and in metabolites production. The results showed that the clean-label formulations promote a general eubiosis of the intestinal microbiota, including favorable F/B ratio, the proliferation of beneficial microbial taxa (Bifidobacteriaceae), and reduction of negative microbial populations (Enterobacteriaceae). Volatilome analysis highlighted a marked production of beneficial molecules, including acetate, propionate and butyrate, and a reduction in host negative molecules such as phenol and p-cresol. Our results tell that the plant extracts could be used to replace nitrates, because the features obtained are comparable to those of controls. This work could represent an encouraging starting point for the processed meat industry for the development of clean-label formulations aimed at reducing the negative impact of these products on consumers.

Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products.

We investigated the effects of different phosphate replacements on the quality of ground pork products cured with sodium nitrite or radish powder to determine their potential for achieving clean-label pork products. The experimental design was a 2×5 factorial design. For this purpose, the ground meat mixture was assigned into two groups, depending on nitrite source. Each group was mixed with 0.01% sodium nitrite or 0.4% radish powder together with 0.04% starter culture, and then processed depending on phosphate replacement [with or without 0.5% sodium tripolyphosphate; STPP (+), STPP (-), 0.5% oyster shell calcium (OSC), 0.5% citrus fiber (CF), or 0.5% dried plum powder (DPP)]. All samples were cooked, cooled, and stored until analysis within two days. The nitrite source had no effect on all dependent variables of ground pork products. However, in phosphate replacement treatments, the STPP (+) and OSC treatments had a higher cooking yield than the STPP (-), CF, or DPP treatments. OSC treatment was more effective for lowering total fluid separation compared to STPP (-), CF, or DPP treatments, but had a higher percentage than STPP (+). The STPP (+) treatment did not differ from the OSC or CF treatments for CIE L* and CIE a*. Moreover, no differences were observed in nitrosyl hemochrome content, lipid oxidation, hardness, gumminess, and chewiness between the OSC and STPP (+) treatments. In conclusion, among the phosphate replacements, OSC addition was the most suitable to provide clean-label pork products cured with radish powder as a synthetic nitrite replacer.