Meat Patties Research Articles

Clean label extraction of bioactive compounds from Chenopodium album and their role in the characterization and stability of ostrich meat

The demand for clean-label products continues to rise, as consumers increasingly prioritize natural and transparent ingredient lists. Natural substances are generally deemed safe for consumption by consumers. This study was focused on the development of clean-label ostrich meat patties with Chenopodium album extract and their storage stability. To prepare C. album extract, microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) were employed. Ostrich meat patties were prepared using diverse combinations of extract, including 1% UAE, 2% UAE, 1% MAE, 2% MAE, 0.5% UAE+0.5% MAE, and 1% UAE + 1% MAE. The highest pH was observed for MAE in T3 on the 14th day (6.19 ± 0.03). The L* value was observed between 39.12 ± 1.09 and 44.00 ± 1.1. As storage intervals passed, the a* and b* values of ostrich meat patties decreased. After the 14th day of storage, the best results were obtained from 2% UAE (T2), with the lowest TBRAS, Peroxide value (POV), and Total of volatile basic nitrogen (TVBN) readings recorded for T2 (0.74 ± 0.02 MDA/kg, 0.56 ± 0.01 meq peroxide/kg, and 6.28 ± 0.40 mg/100 mL, respectively). At the end of the storage study, the lowest Total Microbial Count (TMC) and coliform count were recorded for T2 (8.08 ± 0.03 and 4.97 ± 0.05 cfu/mL, respectively). At the end of the storage study, T2 exhibited the highest values for total phenolic content (TPC), diphenyl-1-picrylhydrazyl (DPPH), Ferric reducing antioxidant power (FRAP), and azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay, namely of T2 122 ± 0.28 mg GAE/100 g, 73 ± 0.27%, 5.9 ± 0.01 mmol FSE/100 g, and 83 ± 0.08 mmol/L, respectively. The current study concludes that the UAE extract of C. album incorporated into ostrich meat patties manifests improved safety, quality, and storage stability. The implementation of clean label strategies can facilitate food manufacturers to align with consumer preferences for product transparency and sustainability while ensuring product safety and quality.

Effects of Incorporating Caramel, Carrot, and Tomato Powder on the Quality Characteristics of Soy Protein-Based Meat Patties.

Plant protein-based foods have become dietary preferences worldwide, and the quality of this food group is highly associated with the ingredients used. This study investigated the effects of incorporating caramel, tomato powder, and carrot powder on the product quality of soy protein-based meat patties (SPMPs). The color, total phenolic content (TPC), antioxidant activity, lipid oxidation, and texture profile of uncooked and cooked soy protein meat patties were analyzed. Among the cooked SPMPs, caramel SPMPs exhibited the lowest color difference (ΔE) values, and the ΔE value of tomato SPMPs was lower than that of carrot SPMPs, indicating that caramel has the best color stability, and the tomato experienced less color change than the carrot during cooking. Notably, carrot SPMPs exhibited lower color stability during refrigeration storage than the others. Both carrot and tomato powders increased the total phenolic content (TPC) and antioxidant stability and inhibited lipid oxidation in SPMPs during cooking. However, tomato SPMPs exhibited higher TPC values and greater antioxidant stability compared to carrot SPMPs. The addition of caramel and carrot powders decreased the hardness of raw SPMPs, but tomato powder increased the hardness. The texture profile of tomato SPMPs was more affected by the cooking process compared to caramel and carrot SPMPs. This study showed that incorporating both carrot and tomato powders positively influenced the quality characteristics of SPMPs compared to caramel powder, however, tomato powder exhibited superior efficacy.

Antioxidant and antibacterial effect of lemon verbena leaves’ (Lippia citriodora) extract as a natural preservative on refrigerated meat patties during storage

This study aims to determine the influence of adding lemon verbena leaf (LVL) extract on meat samples’ physicochemical, microbiological, and sensory properties. The ethanolic extracts (LVL-1, LVL-2, LVL-3, and LVL-4) revealed higher (p ≤ 0.05) content of phenolics and flavonoids than the aqueous extract (LVL-5). Then, LVL-1 extract was selected for antioxidant activity (DPPH) analysis (75.73%). LVLs’ ethanolic extracts at concentrations of 0.0%, 0.5%, and 1.0% were added to meat samples. Redness parameters and organoleptic properties were significantly affected. However, LVL-1.0% was more efficient in reducing microbial growth up to day 12 of the storage period; therefore, 0.5% LVL reduced discoloration and lipid oxidation without affecting organoleptic properties. Cooking yield and hardness were decreased effectively at a concentration of LVL-1.0%. LVL extract effectively delayed the lipid oxidation of meat samples. Redness parameters were affected, and this was also noted in sensory analysis. Adding 0.5% (LVL-0.5%) revealed high efficiency in retarding lipid oxidation and improving color stability in meat samples. In addition, no significant difference in sensory characteristics was identified between the experimental group and control treatments. Despite the beneficial effects on the fat peroxidation of meat patties, no level of LVL extract could delay microbiological degradation during storage at 4°C for 12 days. In this context, LVL extract is an alternate technique for producing meat and meat products with lower synthetic conservatives. Therefore, adding 0.5% LVL extract reduced discoloration and lipid oxidation without impacting sensory parameters, making it a viable option for processing meat samples. Finally, because no significant impacts (p ≥ 0.05) were found during the storage period when higher concentrations were utilized (LVL-1.0 %), the addition of LVLs (LVL-0.5%) is more recommended for application in meat and meat products.

Development of meat analog patty using lion’s mane mushroom and pumpkin seeds

Abstract High meat consumption globally has caused several problems, such as environmental, animal welfare, and public health issues. Consumption of plant-based meat products or meat analog can be used as an alternative to overcome these problems. In this research, a meat analog patty was formulated using lion’s mane mushroom as a main ingredient as it contains high protein content (20.8%), along with texturized soy protein. Furthermore, pumpkin seeds were also added to provide sufficient iron to the meat analog. This research was done in two stages, in which the first stage of the research was done to observe the effect of different ratios of lion’s mane mushroom and texturized soy flour (30:50, 40:40, 50:30) on the physicochemical and sensory characteristics of the meat analog patty. The analyses done included proximate analysis, color analysis, texture profile analysis, and organoleptic analysis. On the other hand, the second stage of research was focused on determining the best concentration of pumpkin seeds added (10%, 20%, 30%) to the meat analog patty to obtain the optimum iron content. The analyses done included texture profile analysis, proximate analyses, and iron content analysis. Results showed that the selected formulation of the meat analog patty was the one made from a 50:30 ratio of lion’s mane mushroom and texturized soy flour added with 10% pumpkin seeds. It had 0.79 mg of iron/30g of sample and was most preferred by the panelists based on organoleptic tests. The addition of pumpkin seeds did not affect the proximate chemical content of the meat analog patty, except for its moisture content. Regarding textural profile, the meat analog patty made with the addition of pumpkin seeds was comparable to commercial meat analog in terms of hardness while being less springy, cohesive, and chewy. Compared to a meat patty, it had a higher hardness and chewiness value with a lower springiness and cohesiveness value.

Effects and mechanisms of using “clean” smoke particles in the smoking process on the formation of β-carboline heterocyclic amines (β-CHAs) in smoked meat patties

β-Carboline heterocyclic amines (β-CHAs), known for their synergistic neurotoxic and carcinogenic effects, are predominantly produced by humans through cigarette smoke and food and are found particularly in meats cooked at high temperatures. Few studies have explored the differences in the mechanisms of accumulation of β-CHAs in smoked meat and meat processed at high temperatures. In this research, the concentration of β-CHAs in smoked meats prepared using a variety of wood materials was measured using LCMS/MS. Additionally, key volatile organic compound markers associated with β-CHAs accumulation in smoke were identified through GCMS and multivariate statistical analysis and subsequently confirmed in a chemical simulation system. Three types of strainers, each with a distinct aperture size, were used to assess the efficacy of particle filtration in reducing β-CHAs levels in smoked meat. The findings indicated that smoke exposure indeed increases the β-CHAs content of meat. However, only the strainer capable of filtering PM2.5-sized particles reduced the amount of β-CHAs present compared to the control group. In contrast, strainers with larger pore sizes facilitated excessive accumulation of β-CHAs. The presence of aldehydes such as 1 H-pyrrole-2-carboxaldehyde, 5-methylfurfural, benzaldehyde, furfural, and nonanal exhibited a positive correlation with the accumulation of β-CHAs. Conversely, phenolic compounds, including 2-methoxy-4-vinylphenol, 2-methoxy-5-methylphenol, p-cresol, phenol, 2-methoxy-4-(1-propenyl)-, (Z)-, phenol, 3-ethyl-, and phenol, 4-ethyl-2-methoxy-, showed a negative correlation. Thus, filters made from chelated carbonyl trap materials both chemically and physically disrupt the buildup of β-CHAs in smoked meats. The use of this approach will not only improve the quality of these products but will also contribute to decreasing the amount of inhalation pollutants released into the environment.

Water holding-capacity and flavor improvement of prepared meat patties induced by magnetic field-assisted marinating and preheating

Magnetic field (MF)-assisted technology is considered a potentially effective approach to improve the edible quality of meat products. This study aims to investigate various parameters (0 mT–4.5 mT) of MF-assisted marinating and preheating processes on the water-holding capacity and flavor of prepared meat patties. Analyzing cooking loss, low-field nuclear magnetic resonance, emulsion stability, and rheological properties confirmed that the water-holding capacity of meat patties rises initially and then falls with increasing MF strength during two processes (marinating and preheating processes). Furthermore, MF-assisted processing boosts sulfur compounds production in meat patties, resulting in higher concentrations of keto alcohols such as 2-heptanone, ethanol, and amyl alcohol, which contribute positively to the flavor and sensory properties. Overall, an appropriate MF intensity with 3.0 mT for 3 h at marinating and with 4.5 mT for 45 min at preheating could enhance the water-holding capacity and flavor of prepared meat patties, indicating promise for the meat industry.

Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties

Texturised vegetable protein (TVP) is a sustainable and economical base for plant-based meat patties but requires binders to create an emulsified gel and hold the patty structure together. This study evaluated the physicochemical and sensory attributes of TVP patties incorporated with three different enzymatically-treated plant fibres i.e., pea (EPF), citrus (ECF) or apple (EAF) as a binder compared to positive control (methylcellulose, MC) and negative control (no binder, NC). All the patties with plant fibres had similar water-holding capacity compared to the MC. EAF exhibited the least fluid release and uniform surface, while ECF demonstrated the least cooking loss and shrinkage, uniform surface, hard texture, better cohesiveness, gumminess and chewiness compared to other samples. All the plant fibre-incorporated patties scored similarly for taste, texture, juiciness and overall acceptability compared to the positive control. The agglomerative hierarchical clustering revealed that the EPF had similar characteristics to the MC but the principal component analysis indicated that citrus fibre was a superior binder to pea fibre, therefore it could be used to replace methylcellulose for plant-based meat patties. Future research should explore more variations in plant-based binders to optimise the performance and sensory attributes of different types of texturised vegetable protein-based meat analogues.

Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles

Myofibrillar proteins are crucial for gel formation in processed meat products such as sausages and meat patties. Freeze-thaw cycles can alter protein properties, impacting gel stability and product quality. This study aims to investigate the potential of thawed drip and its membrane-separated components as potential antifreeze agents to retard denaturation, oxidation and gel deterioration of myofibrillar proteins during freezing-thawing cycles of pork patties. The thawed drip and its membrane-separated components of > 10 kDa and < 10 kDa, along with deionized water, were added to minced pork at 10 % mass fraction and subjected to increasing freeze–thaw cycles. Results showed that the addition of thawed drip and its membrane separation components inhibited denaturation and structural changes of myofibrillar proteins, evidenced by reduced surface hydrophobicity and carbonyl content, increased free sulfhydryl groups, protein solubility and α-helix, as compared to the deionized water group. Correspondingly, improved gel properties including water-holding capacity, textural parameters and denser network structure were observed with the addition of thawed drip and its membrane separation components. Denaturation and oxidation of myofibrillar proteins were positively correlated with gel deterioration during freezing-thawing cycles. We here propose a role of thawed drip and its membrane separation components as cryoprotectants against myofibrillar protein gel deterioration during freeze-thawing cycles.

Influence of Transport Distance, Animal Weight, and Muscle Position on the Quality Factors of Meat of Young Bulls during the Summer Months

This study investigated the potential effects of transport distance, animal weight, and muscle position on meat quality in young bulls under commercial conditions across four slaughtering weeks during the summer months (May to September). Data on transport distance, lairage time, and ambient temperature during slaughtering days were collected from 80 young bulls from North German farms. Meat quality parameters, including pH, temperature, and meat color were also recorded at several post-mortem times from two different carcass locations (shoulder clod and silverside). Meat texture was evaluated both by sensory and instrumental analysis, and their values were compared to find possible correlations between them. All of the aforementioned main factors (transport distance, animal weight, and muscle position), as well as the interaction between animal weight and transport distance, significantly influenced (p &lt; 0.01) meat quality traits. The results of the assessment of the meat texture from the cooked meat patties suggested that silverside cuts were consistently harder than shoulder clod cuts, despite having lower pH48 values.

Development of buffalo meat patties using pea peel powder as a value added ingredient: physicochemical, shelf stability, microstructural, sensory attributes analysis

Development of buffalo meat patties using pea peel powder as a value added ingredient: physicochemical, shelf stability, microstructural, sensory attributes analysis

Assessing texture profile analysis in natural state versus texture profile analysis with back extrusion post-homogenization of cooked pea protein-based and meat patties: A comparative study

This study aims to evaluate the efficacy of Texture Profile Analysis on homogenized cooked patties, referred to as TPAH, in accurately predicting patty texture and distinguishing between various patty types, similar to traditional TPA. Eight types of patties (96 samples), comprising one meat patty, one commercial pea protein-based patty, and six homemade pea protein-based patties, underwent analysis for hardness, cohesiveness, gumminess, chewiness, resilience, and springiness. All parameters measured by both methods exhibited similar variations, except for springiness. Homogenization maintained the ability to differentiate between different types of patties and generally reduced the load, albeit in a manner dependent on the type of product. For instance, the hardness decreased from 32.6 to 29.6 N for the meat patty, from 18.7 to 10.0 N for the homemade patties, and from 17.4 to 5.0 N for the commercial patty. The meat patty exhibited a greater consistency with a 9.2 % drop, while the homemade vegetable patties experienced a drop of 46.5 %, and the commercial patty even more so with 71.3 %. Canonical Discriminant Analysis applied to the two methods demonstrated the superior performance of TPAH compared to TPA. The TPAH method has proven to be valuable in predicting and comparing the texture of cooked patties.

Effect of natural colorants on the quality attributes of pea protein-based meat patties

The effects of natural colorants, i.e., 1.5% (v/v) caramel, 12% (v/v) tomato powder, and 4.7% (v/v) grape skin powder, on the quality attributes of pea protein-based meat patties were investigated. These patties consisted of texturized pea protein, coconut oil and corn flour, serving as plant-based meat alternatives. The changes in quality attributes for 10 days storage at 4 °C and after cooking were analysed. The results showed that the incorporation of natural colorants led to a decrease in lightness (L*) in the patties, with tomato powder causing a significant increase in redness (a*) and yellowness (b*). Furthermore, the addition of natural colorants increased the total phenolic content, DPPH radical scavenging activity, and FRAP activity, which could have contributed to the inhibition of lipid oxidation in the products. This was confirmed by the lower TBARS values in natural colourants added pea protein meat patties. Additionally, the incorporation of natural colorants affected the texture profile of the pea protein meat patties. These findings may expand the application of natural colorants such as tomato powder and grape skin powder in the plant protein-based meat industry.

Edible mycelium bioengineered for enhanced nutritional value and sensory appeal using a modular synthetic biology toolkit

Filamentous fungi are critical in the transition to a more sustainable food system. While genetic modification of these organisms has promise for enhancing the nutritional value, sensory appeal, and scalability of fungal foods, genetic tools and demonstrated use cases for bioengineered food production by edible strains are lacking. Here, we develop a modular synthetic biology toolkit for Aspergillus oryzae, an edible fungus used in fermented foods, protein production, and meat alternatives. Our toolkit includes a CRISPR-Cas9 method for gene integration, neutral loci, and tunable promoters. We use these tools to elevate intracellular levels of the nutraceutical ergothioneine and the flavor-and color molecule heme in the edible biomass. The strain overproducing heme is red in color and is readily formulated into imitation meat patties with minimal processing. These findings highlight the promise of synthetic biology to enhance fungal foods and provide useful genetic tools for applications in food production and beyond.

Optimizing psyllium husk and fenugreek leaves in meat patties: enhanced nutrition, reduced cholesterol and improved texture and color

Optimizing psyllium husk and fenugreek leaves in meat patties: enhanced nutrition, reduced cholesterol and improved texture and color

Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno-functional, and microstructural quality of texturized lentil protein.

Utilizing lentil protein as a novel ingredient for producing texturized vegetable proteins (TVPs) can provide new opportunities for the production of next-generation hybrid meat products. TVPs from lentil protein isolate were manufactured using low-moisture extrusion cooking at different combinations of screw speed (SS), feed moisture content (MC), and barrel temperature (BT) profile. In total, seven different combinations of processing treatments were tested, and the resulting TVPs were characterized for their physical (rehydration ratio, texture profile analysis, color, and bulk density), techno-functional (oil and water holding capacities), and microstructural properties. The processing conditions of higher SS and lower MC resulted in increased values of several textural profile attributes (springiness, cohesiveness, and resilience), increased water holding capacity (WHC), and decreased bulk density. Compared to raw lentil protein, TVPs showed enhanced oil holding capacity, though WHC either decreased or remained constant. The extrusion response parameters (die pressure, torque, and specific mechanical energy) showed positive correlations with several physical properties (texture, WHC, and total color change), revealing their potential for serving as important TVP quality indicators. TVPs produced at SS, MC, and BT of 450rpm, 30%,and 140°C, respectively, showed relatively better overall physical and techno-functional quality and can be used as meat extenders in hybrid meat patties. Overall, this research evidenced the viability of lentil protein as a potential ingredient for producing low-moisture TVPs.

Natural antioxidants (rosemary and parsley) in microwaved ground meat patties: effects of in vitro digestion.

Minimizing food oxidation remains a challenge in several environments. The addition of rosemary extract (150 mg kg-1) and lyophilized parsley (7.1 g kg-1) at equivalent antioxidant activity (5550 μg Trolox equivalents kg-1) to meat patties was assessed in terms of their effect during microwave cooking and after being subjected to an in vitro digestion process. Regardless of the use of antioxidants, cooking caused a decrease of the fat content as compared to raw samples, without noticing statistical differences in the fatty acid distribution between raw and cooked samples [44%, 47% and 6.8%, of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), respectively]. However, the bioaccessible lipid fraction obtained after digestion was less saturated (around 34% SFA) and more unsaturated (35% MUFA +30% PUFA). Cooking caused, in all types of samples, an increased lipid [thiobarbituric acid reactive substances (TBARS)] and protein (carbonyls) oxidation values. The increase of TBARS during in vitro digestion was around 7 mg malondialdehyde (MDA) kg-1 for control and samples with parsley and 4.8 mg MDA kg-1 with rosemary. The addition of parsley, and particularly of rosemary, significantly increased the antioxidant activity (DPPH) of cooked and digested microwaved meat patties. Whereas rosemary was effective in minimizing protein oxidation during cooking and digestion as compared to control samples, parsley could only limit it during digestion. Lipid oxidation was only limited by rosemary during in vitro digestion. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Electrolyzed water for sanitation in meat patties factory: A case study

Electrolyzed water for sanitation in meat patties factory: A case study

Oleogels as a Promising Alternative to Animal Fat in Saturated Fat-Reduced Meat Products: A Review.

The surge in chronic diseases is closely linked to heightened levels of saturated and trans fatty acids in processed foods, particularly meat products. Addressing this concern, various strategies have been employed to alleviate the impact of these detrimental fats. Among these, oleogels have emerged as a novel and promising approach in the food industry. As restructured fat systems, oleogels offer a unique opportunity to enhance the nutritional profile of meat products while providing distinct health and environmental advantages. This comprehensive review explores the transformative role of oleogels as innovative substitutes for traditional animal fats in a variety of meat products. Utilizing materials such as hydroxypropyl methylcellulose (HPMC), sterols, beeswax, γ-oryzanol, β-sitosterol, and others, oleogels have been investigated in diverse studies. The examination encompasses their impact on the textural, nutritional, and oxidative dimensions of meat patties, pork patties, pork liver pâtés, beef heart patties, and meat batters. An in-depth exploration is undertaken into the influence of various elements, including the type of oil, gelling agents, and processing methods, on the stability and physicochemical attributes of oleogels. Additionally, the paper scrutinizes the potential effects of oleogels on sensory attributes, texture, and the shelf life of meat products. In conclusion, this collective body of research emphasizes the versatility and efficacy of oleogels as viable replacements for traditional animal fats across a spectrum of meat products. The documented improvements in nutritional quality, oxidative stability, and sensory attributes pave the way for the development of healthier and more sustainable formulations in the meat industry.

Formation of glycidol fatty acid esters and 3-monochloro-1,2-propanediol fatty acid esters in heated foods

Glycidol fatty acid esters (GEs) and 3-monochloro-1,2-propanediol fatty acid esters (3-MCPDEs) are formed at high temperatures during edible oil production. In this study, ground meat (beef, pork, and chicken) patties, cookies, and cupcakes were heated under various conditions using a temperature-controlled device to determine the amount of GEs and 3-MCPDEs produced. GE and 3-MCPDE were not detected in any meat heated in the oven (250 °C). When heating all meats using a muffle furnace, GEs were not detected at 400 °C but they were detected at 500 °C and 600 °C. At 600 °C, 3-MCPDEs were detected in all meats. When cookie and cupcake doughs prepared with rapeseed oil were heated in the oven, GEs were formed in both samples, reaching a maximum at 210 °C. 3-MCPDEs were detected only in cookies, reaching its maximum at 250 °C. The percentage of each GE in heated cookies and cupcakes was related to the fatty acid composition of the rapeseed oil. These results suggest that the formation of GEs and 3-MCPDEs may be affected by food ingredients, cooking device, and heating time, as well as heating temperature.

Cellulose Nanofiber and Carrageenan Films Infused Eugenol for Food Preservation

This study explores the physicochemical and antioxidant properties of bio-based polymer films made from semi-refined carrageenan (SRC), plasticized with glycerol, and enhanced with eugenol to inhibit lipid degradation in meat patties. The active films were developed using 2% w/w SRC, 0.9% v/v glycerol, 10% v/v cellulose nanofiber (CNF) as a reinforcing agent, and 0.2% and 0.4% v/v eugenol (Eu). The wettability of the films was evaluated using contact angle analysis, while weight loss was assessed through soil burial degradation over a period of four weeks. Additional tests examined the films’ swelling and transparency properties. Lipid degradation in meat patties was measured using Thiobarbituric Acid Reactive Substances (TBARS). The CNG-0.4%Eu films showed a contact angle of 109.01º and a swelling rate of 93.44%. The antioxidant films successfully delayed lipid oxidation in meat patties, with final TBARS values of 0.768–0.844 mg malondialdehyde per kg of sample. Therefore, the CNG-0.4%Eu formulation demonstrates potential as an alternative food packaging material to extend shelf life.