Properties Of Meat Products Research Articles

Development of technology for semi-finished products from minced turkey meat with functional additives for baby food

The article presents the data on the effect of functional additives in semi-finished products from minced turkey meat for baby food. The influence of rye bran on the properties of meat products was studied, and new scientific quality indicators for the selected product category were established.

FONKSİYONEL BİR GIDA BİLEŞENİ OLARAK KEÇİBOYNUZU: ÖZELLİKLERİ VE GIDA UYGULAMALARI

Keçiboynuzunun (Ceratonia siliqua L.) ve bundan elde edilen ürünlerin, sahip olduğu yüksek besin değeri ve zengin biyoaktif bileşen içeriği ile birlikte glutensiz ürün üretimine olanak sağlaması son zamanlarda keçiboynuzuna olan ilgiyi arttırmıştır. Keçiboynuzu çeşitli ticari ürünlerin üretiminde de hammadde olarak kullanılmaktadır. Bu derlemede, keçiboynuzunun sahip olduğu nitelikler ve gıda alanındaki çeşitli ürün uygulamaları hakkında genel bilgiler verilmiştir. Yapılan literatür incelemesine göre, keçiboynuzu yüksek oranda şeker, mineral madde ve vitamin (A, B1, B2, B3, B5, B6, B12, C, D, E) içermektedir. Keçiboynuzu kabuklarının un halinde kullanılması yanında, çekirdeğinden keçiboynuzu zamkı (LBG) elde edildiği de rapor edilmiştir. İçeriklerindeki farklılıklar sebebiyle keçiboynuzunun farklı kısımları çeşitli gıda uygulamalarına konu olmuştur. Örneğin, keçiboynuzu unu kakao ikamesi olarak kek ve bisküvi gibi ürünlerde kullanılabilirken, glutensiz ekmeklerin niteliklerini iyileştirmek, bitkisel sütlerden elde edilecek ürünlerde reolojiyi ve et ürünlerinde tekstürel özellikleri geliştirmek amacıyla keçiboynuzu liflerinin ve çekirdek ununun kullanıldığına ilişkin çalışmalar da mevcuttur. Bütün bunlar ışığında keçiboynuzu ürünlerinin fonksiyonel bir gıda bileşeni olarak kullanılmak için büyük bir potansiyele sahip olduğu sonucuna varılmaktadır. Keçiboynuzu katkılı gıda ürünleri ile ilgili ileriye dönük çalışmalar, kakao ikameleri, doğal kaynaklardan elde edilen hidrokolloidler ve çölyak hastalarının damak tadına hitap eden glutensiz ürünler konusunda gelecekteki muhtemel gereksinimlerin karşılanması açısından önem taşımaktadır.

Toxicological evaluation of Phospholipase D from Kitasatospora paracochleata.

Phospholipases are used extensively in the production of food ingredients, typically as processing aids, to enzymatically convert glycerophospholipids and provide functional properties in meat products or baking confections. The current study examined the safety of Phospholipase D derived from Kitasatospora paracochleata (strain No. 362-PLD) for use as a processing aid in various food applications, where it may be present in the finished products at trace levels. The safety assessment of Phospholipase D included two in vitro genotoxicity studies and a 90-day subchronic toxicity study in rats. No evidence of genotoxicity was observed in a bacterial reverse mutation test or in a chromosome aberration test. In the subchronic toxicity study, no test article-related adverse effects were observed upon Phospholipase D administration to rats at doses levels of 0, 750, 1500, and 3000 mg/kg body weight/day throughout a 90-day study period. Thus, the no-observed-adverse-effect level (NOAEL) was considered to be 3000 mg/kg body weight/day. This safety assessment supports the safe use of Phospholipase D as a processing aid in food production and the presence of trace levels in finished products.

Development of regression model of proteins attackability process in meat food (in vitro)

In the presented article the authors consider the issues of development of regression model for process of food digestion by proteolytic enzymes in human body. The authors use correlation analysis. They analyze the main nutritional values and physical and chemical properties of meat products, the modes of heat treatment of semi-finished lamb products. The essential parameters and features are determined to find the dependence between the factor values and efficient values of the basic raw material, which affect the quality of the technological processes and, in general, the finished product. The regression model equation is mathematically calculated by methods of solving K. Gauss linear equations. The standard deviations of parameters are calculated, the initial data are normalized; the matrices of the pair correlation coefficients, lower and upper limits of their values are compiled. Equations of the mathematical regression model of meat proteins attackability by proteolytic enzymes — in vitro (pepsin, trypsin) are developed. It is proved that the obtained equation represents a regression model of the process of meat food proteins attackability by enzymes (pepsin, trypsin and chymotrypsin), depending on the determined 3 essential factors (weight of a meat piece, duration of frying, collagen content in lamb meat). Also this equation reflects the process of lamb digestibility in a digestive tract of a human body.

Goat meat products

In general, goat meat is not inferior to other meat types regarding nutritional and biological value–it has a high protein content (up to 29%), and it is a good source of minerals, vitamin B-complex, and essential amino acids. However, the meat of older and culled goats is less juicy, less tender, has a characteristically different odour and taste compared to kids’ goat meat (and meat of other animals), and thus tends to be less desirable. Different meat products could be produced using goat meat (including culled goat meat): dry-fermented sausages (e.g. sucuk), dry-cured meats (Violino di capra–goat prosciutto), frankfurters, mortadella, etc. without adverse effects on products' technological properties. The negative impact of goat meat on the properties of meat products is mainly associated with the use of goat fatty tissue. However, this could be overcome by using fatty tissue of other animals (e.g. pork back fat or beef fatty tissue).

The efficiency of growing large meat chickens of various crosses in cage batteries

The article presents the results of a comprehensive assessment of the possibility of producing large meat chickens of domestic and foreign crosses with the cage method of growing, considering the separation by gender. The highest broiler productivity index was 213 units, which is by 27 units higher than when growing broilers of a foreign cross. The content of histidine is significantly higher in the meat of broilers of the domestic cross (by 0.50 g in the muscles of cockerels and by 0.54 g in the muscles of hens). It was found that it is advisable to produce large meat chickens using the domestic SK-Rus 613 cross for deep processing of individual parts of carcasses. The results are confirmed by the zootechnical efficiency of broiler production, the biological usefulness of the muscle composition and meat qualities, as well as the taste and aroma properties of meat products.

Fonksiyonel Özellik Sağlayan Doğal Bileşenlerin Et Ürünlerinde Kullanımı

Et ürünleri günlük beslenmede büyük öneme sahiptir. Tüketici beğenisini et ürünlerinin fiziksel ve fonksiyonel özellikleri sağlamaktadır. Bu özelliklerinin yanı sıra insan sağlığına olan etkileri bakımından da bir değerlendirme yapılmaktadır. Bu çalışmada et ürünlerinin formülasyonlarının fonksiyonel özelliklere göre düzenlenmesi, işleme, depolama ve tüketim modifikasyonları ve fonksiyonel gıda olarak tanımlanan et ürünleri ele alınmıştır. Et ve et ürünleri; yağ asitleri, mineraller, diyet lifi, antioksidanlar ve biyoaktif peptitler gibi önemli besinleri diyete vermek için büyük potansiyele sahiptir. Bununla birlikte, bu bileşenlerle başarılı ürünler üretmek, stabilitelerini arttırmak ve lezzetli olmaları için yeni teknolojiler geliştirilmektedir. Kullanılan bileşenlerin doğal olması, yapılarındaki mevcut sağlığa faydalı bileşenlerin de diyet ile alınmasını sağlaması bakımından önem taşımaktadır. Gıda ürünlerinin sindirim ile metabolizmaya katılması sebebiyle yapılan in vitro çalışmalar da doğal bileşenler ile geliştirilmiş et ürünleri için önemli bir değerlendirme kriteridir.

НИЗКОТЕМПЕРАТУРНАЯ ОБРАБОТКА И ФОРМИРОВАНИЕ ОРГАНОЛЕПТИЧЕСКИХ СВОЙСТВ МЯСНОЙ ПРОДУКЦИИ

НИЗКОТЕМПЕРАТУРНАЯ ОБРАБОТКА И ФОРМИРОВАНИЕ ОРГАНОЛЕПТИЧЕСКИХ СВОЙСТВ МЯСНОЙ ПРОДУКЦИИ

Meat products as prebiotic food carrier.

Abstract Meat products are widely consumed around the world, and, for that, can be a very interesting prebiotic food carrier due to the need for developing healthier formulations such as reduced fat and fiber increasing in processed meats. This chapter aims to discuss prebiotic compounds and dietary fibers classified as functional ingredients with physiological properties and their potential applications in meat products due to the common metabolic interface between these components. The prebiotic compounds isolated, such as inulin, and fructooligosaccharides, and ingredients that carriers prebiotic compounds, such as seeds, pulses, and nuts are addressed as fat and meat substitutes. An overview of the health appeal of prebiotic compounds and the main strategies to obtain healthier meat products are discussed. The importance of animal fat to technological and sensory properties in meat products and the relevance and strategies of its substitution using prebiotics to guarantee healthier meat products is reviewed, as well as the use of chia derivates as potential prebiotics to replace animal fat. Also, a critical analysis is carried out on the effects of adding prebiotic fibers in different product categories: emulsified, fermented, and restructured meat products. Finally, the strategies to substitute meat using seeds and pulses, which are sources of prebiotic compounds, are covered.

The effect of beet fibers on the properties of elk meat semi-finished products

When developing the technology of meat products with dietary fiber, the question arises of the need to obtain optimal consistent and organoleptic characteristics, that is, specific values of the structural-mechanical, functional-technological parameters of these products, objectively reflecting the consistency. This article is devoted to the results of a study of organoleptic quality indicators, functional-technological and structural-mechanical properties of chopped semi-finished products (cutlets) from elk meat with the addition of beet fibers (fiber). As the material for the study, we used samples of chopped semi-finished products without and with the addition of beet fibers (fiber) instead of bread in the amount of 25%, 50%, 75%, 100%. In the process of work, generally accepted methods of researching the organoleptic, functional-technological and structural-mechanical properties of meat products were used. Studies have led to the conclusion that the properties studied depend on the amount of fiber added and the higher its content, the higher the yield of the product, but lower sensory and strength indicators of quality. Replacing 50% of bread with beet fibers is optimal from the point of view of forming the consistency and taste of the product, and also contributes to its enrichment with dietary fiber.

Упаковка мяса птиц в физически модифицированные пленочные материалы

Рассматривается проблема получения полимерных материалов с заданными эксплуатационными свойствами для использования их в качестве упаковочных. Цель работы – экспериментальное определение влияния электретного состояния упаковочных полимерных пленок на сохранность мясных продуктов. Предложен способ физической модификации поверхности полиэтиленовой пленки воздействием коронного разряда для защиты и сохранения потребительских свойств мясных продуктов (тушки цыплят). Проведен анализ антимикробных свойств исследуемой пленки. Для изучения модифицированных упаковочных полимерных материалов использовали следующие методы. Микробиологические исследования проводили в соответствии с ГОСТ 7702.2.0-2016 Продукты убоя птицы, полуфабрикаты из мяса птицы и объекты окружающей производственной среды. Методы отбора проб и подготовка к микробиологическим исследованиям. Определение стойкости полимерного материала к действию химических сред (модельным средам) проводили по ГОСТ 12020-72 Пластмассы. Методы определения стойкости к действию химических сред. Выяснили, что электретное состояние пленок замедляет развитие микроорганизмов, вызывающих порчу продуктов питания. Увеличение линейной скорости движения обрабатываемого материала, а, следовательно, уменьшение степени воздействия коронного разряда на материал приводит к увеличению уровня КМАФАнМ. Увеличение интенсивности воздействия коронного разряда на пленки в большей степени снижает уровень КМАФАнМ в тушках цыплят, упакованных в такие пленки.

Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter

ABSTRACT 1. The current consumer preference for healthier meat products is associated with less additives in manufacturing (so-called ‘clean-label’) or the addition of non-meat ingredients with functional properties, recognised as improving specific technological properties in meat products. 2. This study evaluated the effect of the addition of alpha-cyclodextrin and wheat fibre to low-fat chicken frankfurters containing 35% mechanically deboned chicken meat on the technological and sensorial properties during refrigerated storage. 3. The results showed that the addition of dietary fibres (alpha-cyclodextrin and wheat fibre) in low-fat chicken frankfurters improved emulsion stability, hardness, chewiness and reduced cohesiveness. 4. Alpha-cyclodextrin helped the retention of fat globules in the microstructure and affected colour in the sensorial evaluation. 5. The use of alpha-cyclodextrin, in combination with wheat fibre, as a new ingredient to substitute fat in emulsified meat products containing mechanically deboned chicken, improved emulsion stability and texture. 6. Alpha-cyclodextrin and wheat fibre were effective in contributing to fat reduction without affecting the sensory properties of the product.

Основные принципы формирования вкусо-ароматических свойств мясных продуктов при использовании мяса хряков

Основные принципы формирования вкусо-ароматических свойств мясных продуктов при использовании мяса хряков

Competitiveness Management of Goods Based on the Application of the Theory of Attractive Quality N. Kano (on the example of JSC “Sagunovsky Meat Processing Plant”)

The study substantiates the idea that the key task of managing competitiveness is the proof of the viability of the goods produced and the creation of conditions for the struggle for the consumer with the help of modern methods of ensuring customer satisfaction. Under these conditions, models of demand formalization and determining the competitiveness of products become particularly relevant. The Noriaka Kano model of attractiveness is considered, which makes it possible to single out the existing features of products of a particular manufacturer that are not found in competing analog products that could increase the competitiveness of the products studied. The article presents the results of a study of consumer satisfaction with meat products of OJSC “Sagunovsky Meat Processing Plant” by the method of N. Kano, identified factors that increase the attractiveness of products and the competitive advantages of an enterprise in the market. The authors compiled a questionnaire, which allowed to identify various degrees of satisfaction with the properties of the meat products of the plant. A feature of the content of the questionnaire questions was a combination of positive and negative questions, which made it possible to form the most complete picture of the attractiveness of the properties of meat products. The result of the processing of the obtained data was the calculation of the satisfaction and dissatisfaction potentials of consumers of the plant’s products and the mapping of characteristics. Products produced by the meat processing plant may have a high potential quality, i.e. Comply with state standart and generally accepted specifications, but high real quality is achieved only in the process of using the product and customer satisfaction. The study showed that in the company's strategy little attention is paid to improving the product line in the premium segment, as well as to those characteristics of meat products that are not directly related to the basic properties of the sausage, but make the consumer happy. The meat factory needs to reconsider approaches to the development and implementation of product policy, in particular, to revise the requirements for smell, cutting and high content of spices in sausage. The use of this model will allow the company to develop measures to increase the attractiveness of products and improve the strategy of product promotion on the market.

Effects of Starter Cultures on the Properties of Meat Products: A Review

Effects of Starter Cultures on the Properties of Meat Products: A Review

Identification of differences in chemical composition among whole stick and sliced Nitran salamis trough principal component analysis

The subject of this work was to examine differences in chemical composition of sliced and whole stick Nitran salamis, purchased from various manufacturers. Nitran salamis are traditional dry fermented meat products of Slovak origin. Taking into account variations in raw materials, production process and potential adulteration, differences in chemical composition within one brand of salami from different manufacturers might be expected. Ten salamis were determined for basic chemical composition attributes and Principal Component Analysis was applied on data matrix to identify anomalous ones. It has been shown that six attributes, namely: protein without collagen of total protein, total protein, total meat, total fat, collagen of total protein and NaCl, were the most important for salamis as first two Principal Components together explained 70.16% of variance among them. Nitran D was found to be the most anomalous salami, as had the lowest value of protein without collagen of total protein (14.14% ±0.26%), total protein (17.42% ±0.44%), total meat (120.29% ±0.98%) and the highest one of total fat (50.85% ±0.95%), collagen of total protein (18.83% ±0.50%) and NaCl (9.55% ±1.93%), when compared to its whole stick variant Nitran C and other samples. In addition to collagen of total protein content, Nitran D together with Nitran A, F and H did not satisfied the legislatively determined criterion, which is ≤16%. This suggested that extra connective tissues were added to intermediate products, which resulted in high variability and inferior quality of final products. It is a common practice in the meat industry to increase the protein content or water binding properties of meat products.

A New Method for Characterizing Mechanical Properties of Meat Product under Stress-Relaxation Based on Gaussian Curve-Fitting

Texture profile analysis has been shown as an effective method for evaluating the quality of meats under different modes. The most common texture profile analysis mode, the two-bite test, is widely used to simulate chewing; however, the consistency is not always satisfactory. In the present study, another test mode (stress-relaxation test) was applied and the data were fitted to Gaussian function using 12 coefficients. A series of indices (X1: the X-value of the point had greatest curvature of the fitted curve; X2: the x-value of the point that the tangential slope of the fitted curve was –0.01; X2-X1: X2 minus X1; Y2: the y-value of the point that the tangential slope of the fitted curve was –0.01) was chosen from the fitted curve to estimate the texture in the stress-relaxation test, and the coefficient of variation of the indices of the two methods was also evaluated. In general, the new method showed improved consistency that may be suitable for evaluation of meat texture.

Malonaldehyde‐induced Microstructural Modifications in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata)

ABSTRACT: Myofibrillar proteins of sea salmon were incubated with malonaldehyde (MDA) at 27 °C from 0 to 8 h. Microstructural modifications were investigated by transmission electron microscopy. Protein solubility in the presence of sodium dodecyl sulfate (SDS), urea and β‐mercaptethanol (ME), SDS‐polyacrylamide gel electrophore‐sis (PAGE), and available lysine determinations were performed to analyze the chemical nature of these alterations. Results showed noteworthy microstructural changes and protein aggregation, involving myosin and other myofibrillar proteins. A large proportion of these aggregates was insoluble when treated with SDS, urea, and ME, suggesting the presence of nondisulfide covalent bonds. A reduction in the available lysine content was evidenced because of the reaction of e‐amino groups with MDA.