Characteristics Of Meat Products Research Articles

Conformation and functional modification of porcine myofibrillar protein by pepper leaf polyphenols under oxidative condition

The effects of pepper leaf polyphenols (PLPs) on the conformation and functional characteristics of porcine myofibrillar proteins (MPs) under oxidative conditions were investigated. The addition of PLPs remarkably retarded the increase of carbonyl content and the average particle size of MPs after oxidation. Moreover, the sulfhydryl content, solubility, and the storage modulus (G′) of oxidized MPs were improved with the increased addition of PLPs to 1 g/100 mL. PLPs contributed to an increment in surface hydrophobicity when the incorporation of PLPs was 0.5 g/100 mL. The intrinsic fluorescence strength and FT-IR results indicated that PLPs altered protein conformation by exposure of the hydrophobic group and the conversion of α-helices to β-turn structures. Scanning electron microscopy results suggested that PLPs contributed to the orderly and uniform appearance of MPs. Furthermore, molecular docking analysis elucidated that arginine, glutamic acid, aspartic acid and glutamine were the predominant binding sites between MPs and the phenolic compounds of PLPs. Consequently, PLPs could be employed as a potential natural antioxidant to alleviate oxidation and modify the functional characteristics of meat products.

Alquremold Natural (AMN) for Growth Performance, Carcass Characteristics and Bacterial Growth Inhibition of Commercial Broilers

An experiment was conducted with 648-day-old Cobb 500 broiler chicks to evaluate the effects of Alquermold natural (AMN) on overall growth performance, carcass characteristics and inhibition of enteric bacterial growth of commercial broilers. The birds were randomly assigned to four different treatments: T0 (Control), T1 (0.5 g/kg AMN), T2 (1.0 g/kg AMN) and T3 (1.0 g/kg Mold Inhibitor (MI)), respectively. They were reared for up to 28 days. At the end of experiment, the birds’ growth performances in terms of body weight (BW), body weight gain (BWG), feed intake (FI), feed conversion ratio (FCR), survival, and meat production characteristics were recorded and calculated. Weekly fecal sample collection and microbiological count were performed to determine the bacterial load, specifically Escherichia coli and anaerobic bacteria in the broiler feces. The results showed that birds receiving 1.0 g/kg AMN had significantly higher BW and BWG (p0.01) than the control, 0.5 g/kg AMN, and MI groups. The FI and FCR of broilers were comparable in all treatment groups. There were no significant (p > 0.05) changes in meat yield parameters such as dressing percentage, neck, shank, drumstick, breast meat, thigh meat, and wing meat. However, when compared to the other dietary treatments, the bacterial load (E. coli and anaerobic bacteria) was significantly lower in the birds fed 1.0 g/kg AMN. Based on the findings, it can be concluded that feeding AMN at a rate of 1.0 g/kg may be considered for improving growth performance, maximizing feed utilization, and inhibiting bacterial load in the intestine of commercial broiler chickens.

Novel Approaches to Improve Meat Products' Healthy Characteristics: A Review on Lipids, Salts, and Nitrites.

Meat products are a staple of many diets around the world, but they have been subject to criticism due to their potential negative impact on human health. In recent years, there has been a growing interest in developing novel approaches to improve the healthy characteristics of meat products, with a particular focus on reducing the levels of harmful salts, lipids, and nitrites. This review aims to provide an overview of the latest research on the various methods being developed to address these issues, including the use of alternative salts, lipid-reducing techniques, and natural nitrite alternatives. By exploring these innovative approaches, we can gain a better understanding of the potential for improving the nutritional value of meat products, while also meeting the demands of consumers who are increasingly concerned about their health and well-being.

Potential of Endangered Local Donkey Breeds in Meat and Milk Production

The problem of the erosion of animal genetic resources is evident in certain local donkey breeds, and their long-term sustainability can be achieved by economically repositioning them. To develop alternative and sustainable commercial programs, the meat and milk production characteristics of Istrian donkey and Littoral Dinaric donkey breeds were investigated. The meat production characteristics were examined in mature males, whose carcasses were dissected, and meat composition was determined using NIT spectrophotometry and gas chromatography. Milk yield and milk composition were determined in jennies in second or subsequent lactations by measuring milk volume and using infrared spectrometry and gas chromatography. Compared to the Littoral Dinaric donkey, the Istrian donkey has a higher carcass weight and dressing percentage (p < 0.001). The share of boneless meat in relation to live weight was 28.27% in the Istrian donkey and 26.18% in the Littoral Dinaric donkey. The absolute masses of primal cuts of meat in E, I, and II classes were significantly greater in Istrian donkeys than in Littoral Dinaric donkeys (p < 0.01), although the differences in the proportions of primal cuts were not significant. The breed did not have a significant impact on the color, pH, or meat composition. A significant influence of breed on milk yield, lactose, protein, and the fat content of milk was observed (p < 0.01). A significant influence of breed on the ratio of n-6/n-3 PUFA fatty acids in donkey milk was observed (p = 0.002). The values of the atherogenic and thrombogenic indexes were favorable, considering potential beneficial effects of donkey milk and meat on consumer health. The findings of this research suggest that local donkey breeds hold significant potential for meat and milk production, focusing on the uniqueness and quality of their products rather than the quantity of meat and milk they can produce.

Characterization of the interaction between capsaicin and porcine myofibrillar proteins

Flavor binding or release behavior acts as an important role in the sensory characteristics of meat products. The interaction between capsaicin and porcine myofibrillar proteins (MPs) was investigated using spectroscopic methods and molecular docking simulations. The capsaicin quenched the fluorescence of MPs via static quenching mechanisms, indicating the interaction between MPs and capsaicin. The binding constant (1.20 × 105, 3.98 × 105 and 16.98 × 105 L/mol for 298, 303 and 310 K, respectively) and the number of binding sites (1.57, 1.74 and 2.01 for 298, 303 and 310 K, respectively) for capsaicin binding to MPs increased with the increase of temperature. Fluorescence and Raman spectroscopic analyses suggested that capsaicin exhibited no obvious effect on the conformation of MPs. The thermodynamic analysis revealed that interactions between capsaicin and MPs were spontaneous processes. The positive ΔH (169.05 kJ/mol) and ΔS (0.66 kJ/(mol·K)) indicated that the binding of capsaicin to MPs was predominantly driven by hydrophobic force, which was further corroborated by molecular docking simulations. The study provides insights into the mechanism of the interaction between capsaicin and MPs, which can guide the modulation of the spicy flavor during the meat processing to improve the sensory characteristics of meat products.

Recent Advances in the Incorporation of Polysaccharides with Antioxidant and Antibacterial Functions to Preserve the Quality and Shelf Life of Meat Products.

Meat and meat products are susceptible to various types of natural processes such as oxidative degradation due to their high content of protein and essential amino acids. However, finding solutions to maintain the nutritional and sensory quality of meat and meat products is unavoidable. Hence, there is a pressing need to investigate alternatives to synthetic preservatives, focusing on active biomolecules of natural provenance. Polysaccharides are natural polymers of various sources that exhibit antibacterial and antioxidant properties via a variety of mechanisms, owing to their diversity and structural variation. For this reason, these biomolecules are widely studied in order to improve texture, inhibit the growth of pathogens, and improve the oxidative stability and sensory characteristics of meat products. However, the literature has not addressed their biological activity in meat and meat products. This review summarizes the various sources of polysaccharides, their antioxidant and antibacterial activities (mainly against pathogenic food strains), and their use as natural preservatives to replace synthetic additives in meat and meat products. Special attention is given to the use of polysaccharides to improve the nutritional value of meat, resulting in more nutrient-rich meat products with higher polysaccharide content and less salt, nitrites/nitrates, and cholesterol.

The use of natural polysaccharides in the production of functional meat products

The study of consumer properties and preservation of meat products using plant-based substances as preservative additives, in particular Icelandic moss and milk thistle, is of practical and theoretical interest, they contribute to an increase in the shelf life of perishable meat products at low storage temperatures.The study of the effect of extracts of Icelandic cetraria and milk thistle on the qualitative characteristics of meat products is of great interest to meat industry technologists. As a result of the research, the positive effect of milk thistle extract and Icelandic moss on consumer characteristics, microbiological indicators, antioxidant properties and shelf life of meat semi-finished products has been established, which can be increased to four months against the boundary three months of GOST. Its optimal concentration for introduction into the formulations of meat semi-finished products in an amount of 1%, in the form of a 10% aqueous solution, is justified. The introduction of milk thistle extract and Icelandic moss in an amount of 1% in the form of a 10% aqueous solution into the formulation of meat products will increase the shelf life, organoleptic evaluation, while the cost of their production will increase by only 1.7%, which can be compensated by a higher price for the product due to the better consumer characteristics of meat products. The profitability of the experimental products was higher by 9.5% compared to the GOST.

СПЕКТРАЛЬНЫЕ ЗНАЧЕНИЯ ЦВЕТОВЫХ ХАРАКТЕРИСТИК МЯСА ЧИСТОПОРОДНЫХ И ПОМЕСНЫХ СВИНЕЙ

Meat color is the first visual-sensory indicator of pork quality and is considered a direct primary determinant in consumer purchasing decisions. Color characteristics of meat products allow to make a primary idea about the quality of meat, the age of the animal at slaughter, conditions of its housing and diet. However, visual expert assessment, due to individual peculiarities of perception, is seen as not devoid of subjective component, introducing distortions in the final conclusion. In this regard, special color scales are used for objective assessment of meat quality on the basis of data on its color. In our study, the L*a*b* scale, which has proven its effectiveness in a number of branches of meat animal breeding, was used to analyze the meat of purebred and second-generation pigs (marketable animals).

Effects of Different Salt Ion Concentrations in Immersion Vacuum Cooling on the Qualities of Spiced Chicken Drumsticks.

The traditional immersion vacuum cooling of meats can result in product defects. To optimize these processes, different salt ion concentrations in the immersion solution (0%, 3%, 5%, and 7%) were assessed, in relation to the cooling rate, cooling loss rate, color, texture, moisture status, and microstructure of chicken drumsticks. The cooling rate at 5% salt ion concentration was the fastest and most similar to the conventional vacuum cooling method, which can reduce the central temperature of drumsticks from 75 to 25 °C in 15 min. Immersion vacuum cooling did not cause weight loss and the 5% salt ion concentration was the best for weight maintenance, which can increase the weight of drumsticks by 2.3%. The L* and b* values first decreased and then increased with increasing salt ion concentrations, but not significantly. Hardness gradually decreased, whereas the low-field nuclear magnetic data showed that the transverse relaxation time of free water (T22) in the drumsticks increased from 200.01 ms to 237.79 ms with increasing salt ion concentrations. Scanning electron microscopy images revealed irregular and smaller pores between the muscle fibers with increasing salt ion concentrations. The 5% salt ion concentration in the immersion solution during vacuum cooling was optimal as it increased the cooling rate and improved the edible quality without cooling loss. Thus, adjusting the salt ion concentration of the immersion solution is a feasible way to improve economic benefits and quality characteristics of meat products.

Determination of Chemical and Microbiological Characteristics of Meat Products Treated by Radiation

Determination of Chemical and Microbiological Characteristics of Meat Products Treated by Radiation

Flavor formation based on lipid in meat and meat products: A review.

Meat product is popular throughout the world due to its unique taste. Flavor is one of the most important quality characteristics of meat products and also is a key influencing factor in the overall acceptability of meat products. The flavor of meat products is formed by precursors undergoing a series of complex reactions. During meat product processing, lipids are hydrolyzed by lipase to produce flavor precursors such as free fatty acid, then further oxidized to form volatile flavor compounds. This review summarizes lipolysis, lipid oxidation, and interaction of lipid with Maillard reaction and amino acid during meat products processing and storage as well as influencing factors on lipid degradation including raw meat (source of meat, feeding pattern, and castration), processing methods (thermal processing, nonthermal processing, salting, and fermentation) and additives. Meanwhile, the volatile compounds produced by lipids in meat products including aldehydes, alcohols, ketones, and hydrocarbons are summed up. Analytical methods of volatile compounds and the application of lipidomics analysis in mechanisms of flavor formation of meat products are also reviewed. PRACTICAL APPLICATIONS: Flavor is one of the most important quality characteristics of meat products, which influences the acceptability of meat products for consumption. Lipids play an important role in the flavor formation of meat products. Understanding the relationship between flavor compounds and changes in lipid compositions during the processing and storage of meat products will be helpful to control the quality of meat products.

Moderate pulsed electric field-induced structural unfolding ameliorated the gelling properties of porcine muscle myofibrillar protein

Pulsed electric field (PEF), as a promising non-thermal technology, has demonstrated its potential in improving the quality characteristics of meat products. To give an in-depth insight, the effects of PEF with varied electric field intensity (0–7.5 kV/cm) and treatment time (0–90 s) (equivalent to 0.76 × 103–5.32 × 103 kJ/kg energy input) on the conformation and gelling properties of vital myofibrillar protein (MP) were evaluated. With the augmenting pulse intensity and time, α-helix of MP decremented with a coinstantaneous increase of β-sheet, β-turn, and random coil. Upon PEF treatment, the surface hydrophobicity increased extensively (up to 46%) whereas total sulfhydryls endured a massive loss, contributing to the enhancement of hydrophobic interactions and disulfide bonds. Consequently, more fine-stranded strong gels with transcendent elasticity and water holding capacity (WHC) were generated. However, when the output of PEF exceeded a pivotal level (intensity >7.5 kV/cm, time > 60 s), the α-helix content was increased, and the surface hydrophobicity decreased remarkably (P < 0.05), possibly due to protein aggregation. The undue PEF treatment resulted in the deterioration of MP gel strength and WHC. Additionally, PEF caused no visible changes in the SDS-PAGE pattern under the tested PEF levels.

Heat stress induced changes in the major carcass traits and quantitative expression patterns of selective meat quality determining genes in Kanni Aadu Goats

A study was carried out to evaluate the effect of heat stress on carcass traits and expression of Myostatin,Heat Shock Protein (HSP) 70and HSP110expression in skeletal muscle of Kanni Aadu goat. Twelve female (one year old) Kanni Aadu goats were randomly allocated into two groups of six animals each, control (KC) goats were placed in the thermo neutral zone (TNZ), i.e., control chamber, while the heat stress (KHS) goats were exposed to heat stress in hot chamber (40°C) for 45 days. Major carcass traits remained intact between the groups. Physico-chemical characteristics revealed a significantly (p<0.01) higher pH values, higher drip loss, cooking loss, lower water holding capacity and lower sarcoplasmic protein in Longissimus thoracis et lumborum (LTL)and muscle in KHS group as compared to the KC group. Heat stress significantly (p<0.05) increased Lightness (L*), decreased tenderness (higher shear and low tenderness score), whereas no significant effect could be observed in myoglobin, met-myoglobin and other organoleptic characteristics. The HSP110 and myostatinmRNA expression was significantly (p<0.01) higher in KHS as compared to KC group. Results of our study indicated that Kanni Aadu breed may be considered an extremely adapted breed with high climate resilience capacity as reflected by the intact meat production characteristics.

Pomegranate (Punica granatum L.) Peel Flour as Functional Ingredient for Chorizo: Effect Physicochemical and Sensory Characteristics of Functional Meat Products

Abstract Functional meat products are necessary to improve the health of consumers without detrimental effects on high biological value protein consumption. The incorporation of natural antioxidants and dietary fibre from agro-industrial coproducts is a good alternative to improve the nutritional characteristics of meat products. Pomegranate peel flour was employed as a functional ingredient to replace part of the fat, in a raw meat product like chorizo, determining changes in instrumental colour and texture, sensory acceptation, and neophobia. Pomegranate peel flour presented high content of polyphenols with considerable antioxidant activity, and high content of dietary fibre as well. Fibre retained moisture, decreasing water activity of the chorizos, decreasing pH during storage. Pomegranate peel flour increased the colour tone of the chorizos and decreased colour intensity, with a tough but easy to crumble texture. Sensory acceptation of chorizos with pomegranate peel flour was higher than control, although taste and texture were scored lower than the control sample. Results show that incorporation of pomegranate peel flour decreased Aw and pH, besides increased the samples luminosity and tone. Chorizo with pomegranate peel flour were harder than control. Nonetheless, as a functional ingredient improved health benefits with a positive consumers’ acceptance, non-neophobic, particularly in older consumers (40-50 years old). Pomegranate peel flour is a viable ingredient in the formulation of functional meat products.

Evaluation of the relationship between main type traits and longevity in Hungarian Simmental cows

The Hungarian Simmental cattle is a dual-purpose breed, having good milk and meat production characteristics. Simmental cows have some other important traits, for example, a longer productive life. The longevity or productive life is the time period between first calving and culling. The conformation contributes to productive life, reproduction, and milk production. The aims of this study were to analyze the longevity of Hungarian Simmental dual-purpose cows, to evaluate the effects of the size of the herd, age at first calving, main type traits (frame, musculature, feet and legs, mammary system), and combination of main type traits (frame and musculature, feet and legs and mammary system). Animal, age at first calving, herd*calving, musculature, the mammary system as well as the combination of mammary system and feet and legs were significant effects on longevity. The highest risk ratio was observed for cows first calved after 31 months. The risk of culling increased with increasing scores of musculature and decreasing scores of the mammary system. The highest risk ratio was estimated in category 11 (lower scores of mammary system with lower scores of feet and legs). In this case, the risk ratio was 36% higher than the reference group.

Natural antioxidants – an alternative for reduction of nitrites in cooked meat products

Nature is a source of natural additives that can be incorporated into the meat products’ matrix. Extracts from spices, herbs, nuts, fruits and vegetables are most common. The extracts can be from whole, individual parts, and from various waste products. Those extracts can be used in meat products for various purposes. They are rich in substances with antioxidant properties, such as anthocyanin, vitamins and polyphenols. Those substances are capable of inhibiting lipid and pigment oxidation, prolonging shelf life and at the same time having a positive effect on organoleptic characteristics. Sodium nitrite is almost essential ingredient in production of cooked meat products. Strict regulated use, the existing risk of carcinomas and even the direct toxicity of nitrites lead to increased interest in search of natural antioxidants. It is believed that they can maintain the quality characteristics of meat products with reduced nitrite content. In the past decade there is a growing interest in the search for, certification and implementation of safe natural additives. The growing demand for the so-called "clean label" foods is the driving force for many of the conducted researches in the last two decades.

Encapsulation of Tunisian thyme essential oil in O/W nanoemulsions: Application for meat preservation

This study aims to optimize the preparation of thyme essential oil nanoemulsion using a ternary mixture design based on the following three components: chitosan, gum Arabic and median-chain triacyglycerols (MCT). The results showed that the formulation which contained 40% chitosan, 40% gum Arabicand 20% of MCT led to a stable nanoemulsion within 30 days of storage at 4 °C. Indeed, the observed mean diameter (d[4,3]) and the polydispersity index (PDI) are the lowest with a ζ-potential value greater than +30 mV. Moreover, the amount of thyme essential oil dissolved in MCT was optimized and the 2% (w/w) was selected to prepare O/W nanoemulsion for preserving meat products. Besides, the obtained data of the chemical characteristics of meat products demonstrated that the pH, TVNB, TBARS, shear strength increased slightly and insignificantly with storage time at 4 °C.However, there was a difference between control and sample treated with nanoemulsionsin terms of physicochemical characteristics.

The role of endogenous enzyme from straw mushroom (Volvariella volvacea) in improving taste and volatile flavor characteristics of Cantonese sausage

Flavor is one of the most important characteristics of meat products and it could eventually affect the consumer's acceptance and purchasing habits. This research evaluated the effect of endogenous enzyme from straw mushroom (EESM) as a flavor modifier on Cantonese sausages. Four treatments were prepared: control without EESM, and three treatments with 50, 100 or 200 mL EESM, respectively. The proximate composition, color, texture, lipid oxidation, protein oxidation, free fatty acids, free amino acids and volatile compounds of sausages were analyzed. EESM improved the generation of tasted amino acids and related volatile compounds by moderately and simultaneously facilitated proteolysis, lipolysis and lipid oxidation of Cantonese sausages. Moreover, the moisture content, texture (springiness, hardness and chewiness) and redness properties were increased by EESM addition. These findings showed that EESM could be a good strategy to enhance the taste and volatile flavor, texture and color properties of Cantonese sausages.

Chemical composition of alkaline‐pretreated sugarcane bagasse and its effects on the physicochemical characteristics of fat‐replaced sausage

AbstractThe potential of cellulose from sugarcane bagasse used for pork sausage was investigated. The purity level of cellulose fibre from sugarcane bagasse and the functional characteristics in pork sausage were studied. The differences in the sugarcane fibre and sausage characteristics were strongly related to the cellulose/lignin content of the extracted cellulose under different amounts of bleaching. Bleached sugarcane fibres showed better water (3.55) and oil (2.34) holding capacity in comparison with untreated fibre (2.92 and 2.38, respectively). The sugarcane fibres in each treatment stage showed different effects on sausage properties. Sausages with 1% cellulose fibres added had an improved texture profile, but the addition of 3% cellulose fibres to sausages resulted in a higher cooking yield. Consumers considered the sensory characteristics of all sausages as acceptable. These results indicated that low levels of cellulose extracted from sugarcane bagasse could be added and maintain the inherent characteristics of meat products.

The impact of Flavourzyme on flavor, antioxidant activity, and sensory attributes of salted grass carp by brine injection and brining

Enzyme injection is vital for improving the sensory attributes and processing characteristics of meat products by enhancing proteolysis. However, studies regarding the appropriate dose addition for accelerating protein degradation in grass carp are minimal. This study aimed to investigate the impact of Flavourzyme® on the flavor quality and antioxidant activity of salted grass carp via brine injection and brining. Flavourzyme was added at doses of 0, 5, 10, 20, and 30 leucine aminopeptidase units (LAPU) per kilogram of raw meat. The results indicated that adding Flavourzyme promoted proteolysis, which was reflected by the enhanced total free amino acid content (from 3.7414 g kg-1 to 4.9160 g kg-1 in the brining group and from 3.8039 g kg-1 to 5.4061 g kg-1 in the injection group) and a decrease in salt soluble and insoluble protein (P < 0.05). The antioxidant activity was improved, and the thiobarbituric acid reactive substance value in salted carp decreased due to the higher content of the protein hydrolysis product (P < 0.05). All sensory attributes were improved significantly, especially when using brine injection (P < 0.05). Brine injection was helpful to diffuse the Flavourzyme, resulting in stronger proteolysis. The appropriate Flavourzyme dose was 10 LAPU kg-1 in the injection group and 20 LAPU kg-1 in the brining group. Therefore, moderate Flavourzyme addition was excellent in improving sensory attributes and storage characteristics, whereas injection represented a novel method to obtain a similar fish meat quality in a shorter time and with less added Flavourzyme. © 2021 Society of Chemical Industry.