Quality Of Meat Products Research Articles

Decoupling and Collaboration: An Intelligent Gateway-Based Internet of Things System Architecture for Meat Processing

The complex multi-stage process of meat processing encompasses critical phases, including slaughtering, cooling, cutting, packaging, warehousing, and logistics. The quality and nutritional value of the final meat product are significantly influenced by each processing link. To address the major challenges in the meat processing industry, including device heterogeneity, model deficiencies, rapidly increasing demands for data analysis, and limitations of cloud computing, this study proposes an Internet of Things (IoT) architecture. This architecture is centered around an intelligently decoupled gateway design and edge-cloud collaborative intelligent meat inspection. Pork freshness detection is used as an example. In this paper, a high-precision and lightweight pork freshness detection model is developed by optimizing the MobileNetV3 model with Efficient Channel Attention (ECA). The experimental results indicate that the model’s accuracy on the test set is 99.8%, with a loss function value of 0.019. Building upon these results, this paper presents an experimental platform for real-time pork freshness detection, implemented by deploying the model on an intelligent gateway. The platform demonstrates stable performance with peak model memory usage under 600 MB, average CPU utilization below 20%, and gateway internal response times not exceeding 100 ms.

Enhancing Bovine Reproduction: The Progress of Artificial Insemination in Ethiopia

ABSTRACTArtificial insemination (AI) has emerged as a transformative technology in bovine reproduction, revolutionising the agricultural sector globally. In countries like Ethiopia, where livestock is a vital component of the economy and plays a crucial role in ensuring food security and supporting rural livelihoods, advancements in AI hold immense promise and potential. AI has been instrumental in improving the genetic quality of bovine populations, increasing milk and meat production, and facilitating the dissemination of superior genetic traits across diverse breeds. In Ethiopia, traditional breeding practices often face challenges related to limited access to superior breeding stock and inadequate breeding management. The adoption of AI techniques can address these constraints and pave the way for sustainable livestock development. The importance of bovine AI in Ethiopia is underscored by the country's large bovine population, which primarily consists of indigenous zebu cattle breeds known for their adaptability to local environmental conditions. However, challenges persist regarding its widespread adoption and implementation in Ethiopia. Key obstacles include limited access to quality semen from superior sires, inadequate infrastructure and facilities for AI services, insufficient training and capacity building among veterinary professionals and inseminators, and socioeconomic barriers faced by smallholder farmers in accessing AI services. This review aims to critically examine the progress made in bovine AI in Ethiopia, identify the obstacles and constraints hindering its full‐scale adoption, and explore prospects and strategies for overcoming these challenges. By delving into the latest research findings, policy frameworks and practical experiences in bovine AI, this review seeks to provide valuable insights and recommendations for leveraging AI technology to enhance livestock productivity, genetic diversity and sustainable agricultural development in Ethiopia.

The impact of rhubarb (Rheum Ribes L.) juice-based marinade on the quality characteristics and microbial safety of chicken breast fillets during refrigerated storage.

Acidic marinades are commonly used to improve the quality meat products. However, no study has been performed to determine the effects of rhubarb juice as a marinating liquid on the quality parameters of chicken breast fillets. The aim of the present study was to identify the bioactive compounds (organic acids, polyphenols, and volatiles) in the juice of rhubarb and to determine the effect of rhubarb juice as a marinade on the microbiological (total viable count, psychrotrophs, lactic acid bacteria, sulfate-reducing anaerobes, and yeast-molds) and physico-chemical properties (drip loss, cooking loss, water holding capacity, pH, color, malondialdehyde, total volatile base nitrogen, and texture profiles), sensory attributes, and microbial safety (Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes) of chicken breast fillets during a 15-day refrigerated storage. The experiment included five groups: a control (no treatment), and marinated groups treated with 50 % and 100 % rhubarb juice for 6 and 24 h. The application of a rhubarb juice-based marinade (100 % for 24 h) resulted in a significant decrease in the number of E. coli O157:H7, S. Typhimurium and L. monocytogenes by 1.67 to 2.60 log10 cfu/g compared to the control group (P < 0.05). In addition, this marinade significantly reduced the growth of psychrotrophs, lactic acid bacteria and the total number of viable bacteria compared to the control group during storage (P < 0.05). The rhubarb juice-based marinade significantly delayed the increase in spoilage microorganisms and oxidation parameters compared to the control fillets (P < 0.05). No differences were found between the control and treatment groups in terms of sensory evaluation (P > 0.05). In conclusion, the results show that the juice of rhubarb juice contains a variety of organic acids, polyphenolic compounds and volatiles that contribute to antioxidant capacity and antimicrobial activity. In addition, the use of rhubarb juice as a marinating liquid delayed the oxidation of proteins and lipids, the growth of spoilage microorganisms and improved microbial safety by inhibiting foodborne pathogens in the chicken breast fillets.

Acidification alternatives for elaborating “salchichon” (Spanish dry fermented sausage)

The acidification technique is widely used in the meat industry to increase meat product security and quality. The most popular acidified and fermented meat product is salchichon. The objective of this study was to determine the effect of alternatives to lactic acid bacteria for elaborating salchichon. Three treatments were prepared to acidify the meat product: glucono delta lactone (GDL), apple cider (SID) and a commercial starter (BAL) as control. When the meat product reached a weight loss of 35%, physicochemical parameters, microbial groups and sensory analyses were evaluated. Results indicated that pH decreased most in GDL and SID resulted in greater weight loss, while GDL showed the lowest pH value at the end of the fermentation process. There were also statistical differences in cohesiveness and resilience. Moreover, there was no presence of Salmonella or Listeria monocytogenes in any of the treatments. The sensory analysis indicated that the treatment added with apple cider scored the highest for color, while both SID and BAL were the most accepted in terms of taste. It was concluded that apple cider and glucono delta lactone can be used for acidification during the elaboration of the salchichon, as pH levels decline quickly, thereby reducing the processing time without affecting the quality of the final product

Fruit Extracts Incorporated into Meat Products as Natural Antioxidants, Preservatives, and Colorants

Nowadays, natural antioxidants, especially those found in fruits, are preferred over synthetic ones when used in a variety of meat products. Natural alternatives are preferred by consumers because synthetic additives in meat products have been connected to allergic reactions and other health-related problems. Fruits are abundant in phenolic compounds, providing them with particularly powerful antioxidants. Lipid oxidation is inhibited, allowing meat products to have an extended shelf life when enriched with fruit-derived components. The present study explores the potential of bioactive compounds derived from fruits, specifically phenolics, to improve the quality of meat products by virtue of their antimicrobial, antioxidant, and color-stabilizing qualities. In this review, the effects of 18 fruits on oxidative stability, antimicrobial activity, and color enhancement in meat products were investigated. The first section of this paper focuses on a presentation of the phytochemical composition and overall biological characteristics of the fruits. The thiobarbituric acid test, the peroxide value, and oxidative protein changes were used to assess oxidative stability. By scavenging free radicals or chelating metals, the phenolic compounds not only prevent lipid peroxidation but also protect myoglobin from oxidation, thereby improving the color of meat substitutes. Phenolic compounds provide antimicrobial actions by compromising bacterial cell walls, disrupting membrane integrity, or inhibiting essential enzymes necessary for microbial growth. Fruit extracts have shown effectiveness against foodborne pathogens and spoiling bacteria. Adding fruits to meat products is a promising way to improve their nutritional profile, sustainability, and quality. In order to guarantee consumer safety, future studies must concentrate on thorough toxicological analyses of fruit extracts meant to be used in food.

Effect of astaxanthin and carvacrol co-encapsulated emulsion and chitosan on the physicochemical, rheological, and antimicrobial properties in nitrite-free meat spread.

The quality and safety of meat products are critical concerns in the food industry, and consumer demand for clean-label products is increasing. To meet these needs, this study aimed to develop a nitrite-free meat spread using an astaxanthin (0.04wt%) and carvacrol (15wt%) co-encapsulated emulsion (AE) and chitosan. Thermal stability and antimicrobial activity of prepared AE were evaluated. Nitrite-free meat spreads were formulated by adding astaxanthin and carvacrol-containing oil (AO), AE, and/or chitosan, and physicochemical, rheological, and antimicrobial properties were assessed. Adding AE, and/or 1% chitosan improved the physicochemical and antimicrobial properties of the meat spreads. AE increased the unsaturated fatty acid content, improved redness, reduced cooking loss, and enhanced emulsion stability. Microsurface and rheological analyses revealed a more uniform fat/oil distribution and lower textural values in samples containing AE. AE and/or chitosan also enhanced microbiological stability. Correlation analysis suggested that AE and/or chitosan could effectively replace nitrite.

Effect of dynamic high-pressure microfluidization on the structural, emulsifying properties, in vitro digestion and antioxidant activity of whey protein isolate.

The effects of dynamic high-pressure microfluidization (DHPM) on the structural, emulsifying properties, in vitro digestion and antioxidant activity of whey protein isolate (WPI) were investigated. The results demonstrated that WPI treated with 100MPa DHPM exhibited superior emulsification performance. This can be attributed to the conformational changes induced by 100MPa DHPM in WPI, leading to a transformation from disordered structures to ordered structures and an increased exposure of fluorophore such as tryptophan residues and hydrophobic groups, reduced aggregation state and particle size of WPI. These factors facilitated the migration of WPI towards the oil-water interface, resulting in the formation of a robust and compact adsorption layer which reduces interfacial tension and enhances emulsification stability. Furthermore, it was observed that while DHPM did not significantly affect the digestibility of WPI, it did enhance exposure to antioxidant amino acids in the digestive products thereby enhanced their antioxidant properties. In summary, structural modification induced by DHPM treatment enhanced both emulsification and antioxidant properties of WPI. These findings highlight the significant potential of DHPM treatment for enhancing the quality of meat products with an emulsion-type structure.

Microbiological and Physicochemical Properties of Beef Patties Added with Senduduk (Melastoma malabathricum L.) Leaf Powder at Different Levels

This study investigates the effect of adding different concentrations of senduduk (Melastoma malabathricum L.) leaf powder (SLP) on the microbiological and physicochemical properties of beef patties. Senduduk leaf is known for its antimicrobial and antioxidant activities, which may help improve the shelf life and quality of meat products. Beef patties were prepared with varying levels of SLP (0%, 0.5%, 0.75%, and 1%) and evaluated at 0 and 5 hours of storage for total plate count (TPC), moisture content, water holding capacity (WHC), and pH. The results showed that the addition of SLP did not significantly affect the TPC or WHC at both time points. However, the moisture content of the patties with 0.75% SLP was significantly higher at 0 hours, while no significant differences were observed after 5 hours of storage. Similarly, the pH values remained stable across all treatments. These findings suggest that while SLP can initially influence moisture retention, its antimicrobial and physicochemical effects are limited, particularly after cooking, which likely degrades the bioactive compounds. Future research should explore the use of SLP in low-temperature cooking or cold storage to maximize its potential as a natural preservative.

Enhancing the quality of semi-dried tilapia fillets using ultraviolet radiation to simulate the natural solar drying process: Integration of flavoromics, lipidomics, and targeted metabolomics

Ultraviolet light from the sun plays an important role in the formation of the quality of natural air-dried meat products. This study investigated the effect of UV-simulated sunlight-assisted drying on the quality of tilapia fillets by lipidomics, targeted metabolomics, and flavoromics. The results showed that UV radiation increased the gap between myofibrils. UV radiation moderately improved lipid oxidation levels and changed the flavor profile. The volatiles of the UVA or UVB groups were more abundantly and diverse than those of the other groups. The contents of taste amino acids and nucleotides were increased after UV radiation. 422 lipid molecules were identified, of which 66 differential lipids were screened. UV radiation promoted the volatiles production by accelerating the degradation of differential lipids. Best organoleptic quality of products were obtained after UVA or UVB radiation. This study provides new horizons for improving the flavor of dried meat products.

Exploring the effect of pH-shifting on the gel properties and interaction of heat-induced Flammulina velutipes polysaccharide-porcine myofibrillar protein for improving the quality of Flammulina velutipes-pork patties

This study primarily investigated the impact of pH-shifting on the gel properties of Flammulina velutipes polysaccharide (FVP)-porcine myofibrillar protein (MPs) gels, aiming to improve the quality of Flammulina velutipes-pork patties. Our findings revealed that the water holding capacity (81.72 %), oil holding capacity (87.41 %), emulsion activity index (81.05 %), emulsion stability index (52.58 %), and rheological properties of FVP-MPs gels were all enhanced under optimal pH 9 conditions. Alkaline conditions led to a more compact structure, with hydrogen bond interactions and hydrophobic interactions being the primary molecular forces. The physicochemical and sensory properties of pork patties prepared at pH 9 were enhanced, with key odor active substances such as 1-Penten-3-ol, 1-Propanol-M and 2-Ethylbutanal-M contributing to an improved flavor. This study provides comprehensive insights into the gel properties and interaction behavior of FVP-MPs gels under varying pH conditions, highlighting the potential for enhancing meat product quality by incorporating Flammulina velutipes at optimal pH values.

Research Progress and Teaching Exploration of Physical Processing Technology for Reduced-Salt Gel Meat Products.

Salt assumes a significant role in the production of meat gels. Excessive intake of salt adversely affects human health, and consumers' demand for reduced-salt meat products is escalating. This review primarily introduces the characteristics of the physical processing technology of reduced-salt gel meat products, such as the technology of ultrasonic, high-pressure processing, beating, plasma, and magnetic field, and its role in reduced-salt gel meat processing, and explores means to improve the teaching effect of the physical processing technology of reduced-salt gel meat products in the major of Food Science and Engineering. It was found that physical processing techniques, such as ultrasound, high-pressure processing, and beating, could enhance the solubility and processing performance of myofibrillar protein by improving the meat structure and protein conformation, increasing the interaction between proteins, water, and fat molecules, and enhancing the texture, water-holding capacity, and sensory quality of reduced-salt gel meat products. In the promotion and teaching of physical processing technology, it is necessary to strengthen interdisciplinary integration and scientific research activities according to the customs, laws and regulations of different countries and regions, combined with the development frontier of the technology, and develop reduced-salt gel meat products that meet local needs according to local conditions.

Thermoanalytical study of protein state during rehydration and rehydration kinetics in osmotically dehydrated pork meat (Longissimus dorsi): Insights from Peleg and Weibull models

Osmotically dehydrated pork meat (Longissimus dorsi), in the molasses, was used in the aim to study the protein state during rehydration. Protein state and rehydration kinetics are crucial for obtaining the desired meat product quality. The thermoanalytical techniques were employed to follow protein state and kinetics of rehydration. Obtained kinetic parameters were Peleg's rate constant (k1), 34.43, 6.23, and 10.15 (min (kg d.m.)(kg water)−1) and Peleg's capacity constant (k2), 0.726, 1.243, and 0.860 at 20, 30, and 40 °C, respectively. Parameters of Weibull's model, α, β (min), at 20 °C were 34.4; 0.86, at 30 °C were 6.24; 1.24, at 40 °C were 10.15; 0.86. From obtained enthalpies (ΔHd) and temperatures (Td) of meat proteins denaturation, it was found that proteins were partly denatured and gradually lost their structure and thermal stability during rehydration. Rehydration kinetic parameters indicated that most efficient rehydration was found to be at the 40 °C.

Effect of NR1D1 on the proliferation and differentiation of yak skeletal muscle satellite cells.

The severe conditions at high altitudes, where yaks inhabit, contribute to delayed muscular growth and compromised tenderness of their muscle tissue. Myosatellite cells are responsible for the growth and regeneration of skeletal muscle after birth and have the potential to proliferate and differentiate, its development is closely related to meat quality, and the nuclear receptor gene NR1D1 is involved in muscle formation and skeletal muscle regulation. Therefore, in order to understand the effect of NR1D1 on muscle satellite cells, we identified the mRNA expression levels of marker genes specifically expressed in muscle satellite cells at different stages to determine the type of cells isolated. Eventually, we successfully constructed a primary cell line of yak muscle satellite cells. Then we constructed NR1D1 overexpression vector and interference RNA, and introduced them into isolated yak skeletal muscle satellite cells. We performed qPCR, CCK8, and fluorescence-specific to detect the expression of genes or abundance of proteins as markers of cell proliferation and differentiation. Compared with those in the control group, the expression levels of proliferation marker genes KI-67, CYCLIND1, and CYCLINA were significantly inhibited after NR1D1 overexpression, which was also supported by the CCK-8 test, whereas differentiation marker genes MYOD, MYOG, and MYF5 were significantly inhibited. Fluorescence-specific staining showed that KI-67 protein abundance and the number of microfilaments both decreased, while the opposite trend was observed after NR1D1 interference. In conclusion, we confirmed that NR1D1 inhibited the proliferation and differentiation of yak skeletal muscle satellite cells, which provides a theoretical basis for further research on the effect of NR1D1 on improving meat quality traits and meat production performance of yaks.

Indigenous Lactic Acid Bacteria as Antioxidant Agents in the Production of Organic Raw Fermented Sausages.

The study aimed to assess the impact of lactic acid bacteria (LAB) strains on the antioxidant, physico-chemical properties, and microbiological quality of fermented sausages. Five treatments of raw sausages were prepared: two controls without LAB addition (C, P), and three samples with LAB addition (SCH1, BAL6, KL14). Fatty acid composition, cholesterol content, physico-chemical, microbiological tests, and antioxidant assays, were performed at time 0 and after 1 and 2 months of storage. A significantly higher ability to scavenge free radicals of DPPH (2,2-diphenyl-1-picrylhydrazyl) was found in sausages with all LAB strains. In the case of the ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) test, it was noted that KL14 treatment had higher antioxidant activity. The main fatty acids in sausages were monounsaturated and saturated. A significantly lower cholesterol content was observed in sausages with the addition of LAB. Sausages with LAB strains differed significantly in pH value. Water activity decreased significantly during storage. After 2 months of storage, the sausages with BAL6 and KL14 strains were characterized by significantly lower redox potential and a lower TBARS (thiobarbituric acid reactive substances) index. It was found that P sausages had the darkest color. SCH1, BAL6, and KL14 strains were also capable of producing red color. The total number of microorganisms in the sausages was high, which is mainly due to the high LAB content and yeast and mold counts. No spoilage or pathogenic microflora were detected. Indigenous LAB strains have the potential to improve the quality and safety of fermented meat products.

Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain

Biogenic amines (BA) in fermented sausages result from amino acid decarboxylation by microbial activity, either from technological or spoilage bacteria. Certain lactic acid bacteria typically found in fermented sausages are characterised for their ability to produce BA, especially histamine and tyramine. On the other hand, the bacteriocinogenic strain Lactiplantibacillus paraplantarum BPF2, isolated from a Spanish spontaneously dry-fermented sausages, has been characterized by good technological properties, production of leucocin K with antimicrobial activity against Listeria monocytogenes and ability to reduce the accumulation of BA in the final products. The antagonistic activity of leucocin K bacteriocin was tested in vitro against Companilactobacillus alimentarius SE14 (histamine producer), Enterococcus faecalis EF37 (tyramine producer), and L. monocytogenes Scott A. The inhibition of Comp. alimentarius SE14 by Lpl. paraplantarum BPF2 was assessed in traditional Spanish fermented sausages obtained in pilot plant, and chemico-physical parameters, microbial counts, and BA accumulation were monitored during fermentation and ripening. Leucocin K produced by Lpl. paraplantarum BPF2 was active in vitro against Comp. alimentarius SE14 and L. monocytogenes but was ineffective against E. faecalis EF37. The inoculation of the strain BPF2 as starter culture did not affect the expected chemico-physical (pH and colour) and microbial characteristics of the dry-fermented sausages. On the other hand, this strain was effective to significantly reduce the accumulation of histamine produced by the strain SE14, as well as putrescine and cadaverine. These findings demonstrated the relevant role of bacteriocin-producing strains as bio-protective starter cultures in improving the safety and quality of fermented meat products.

Advances in Research on the Improvement of Low-Salt Meat Product Through Ultrasound Technology: Quality, Myofibrillar Proteins, and Gelation Properties.

The high sodium content in meat products poses health risks to consumers and does not align with modern green and healthy living standards. Current strategies for directly reducing the sodium content in meat products are limited by their negative impact on the sensory or quality attributes of the products. In recent years, there has been great interest in applying ultrasound technology to reduce sodium content. This paper discusses the advantages and disadvantages of current mainstream strategies for reducing the sodium content in meat products, as well as the potential mechanisms by which ultrasound-assisted marination improves the quality of low-salt meat products. The main findings indicate that ultrasound, through its cavitation and mechanical effects, facilitates the transition of proteins from stable insoluble aggregates to stable soluble complexes, exposing more hydrophilic groups and, thus, enhancing protein solubility. At the same time, ultrasound promotes a greater number of proteins to participate in the formation of interfacial layers, thereby increasing emulsifying activity. Furthermore, ultrasound treatment promotes the interaction between proteins and water, leading to partial unfolding of protein chains, which allows polar residues to more readily capture water in the gel, thereby improving the water-holding capacity of the gel. These effects will contribute to the formation of high-quality low-salt meat products. However, variations in the frequency, intensity, and duration of ultrasound treatment can lead to differing effects on the quality improvement of low-salt meat products.

Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat Products.

Myofibrillar proteins primarily consist of myosin, actin, myogenin, and actomyosin. These proteins form complex networks within muscle fibers and are crucial to the physical and chemical properties of meat. Additionally, myofibrillar proteins serve as significant substrates for the adsorption of volatile flavor compounds, including aldehydes, alcohols, ketones, and sulfur and nitrogen compounds, which contribute to the overall flavor profile of meat products. A series of chemical reactions occur during the processing, storage, and transportation of meat products. Oxidation is one of the most significant reactions. Oxidative modification can alter the physical and chemical properties of proteins, ultimately impacting the sensory quality of meat products, including flavor, taste, and color. In recent years, considerable attention has been focused on the effects of protein oxidation on meat quality and its regulation. This study investigates the impact of myofibrillar protein oxidation on the sensory attributes of meat products by analyzing the oxidation processes and the factors that initiate myofibrillar protein oxidation. Additionally, it explores the control of myofibrillar protein oxidation and its implications on the sensory properties of meat products, providing theoretical insights relevant to meat processing methods and quality control procedures.

Plant-Based Ingredients Utilized as Fat Replacers and Natural Antimicrobial Agents in Beef Burgers.

The present study aimed to find solutions based on the use of plant-based ingredients that would improve the nutritional quality of meat products as well as ensure sensory and microbiological quality. Two fat replacers, lemon albedo (Citrus lemon) and carob seed gum (Ceratonia siliqua), were investigated by chemical analysis and panel testing to evaluate their effect on the nutritional and sensory quality of beef burgers. The antimicrobial activity of two plant extracts, from nettle (Urtica dioica) leaves and medlar (Eriobotrya japonica) seeds, was studied, evaluating the intensity of inhibitory action and the minimum inhibitory concentration against Pseudomonas spp. and Listeria innocua strains by plate test. In addition, the antioxidant activity of both extracts was evaluated. Based on the results, lemon albedo and medlar seed extracts were validated in a food model (beef burger) by a storage test and a challenge test. The storage test results highlight that medlar seed extract prevents the formation of thiobarbituric acid reactive substances (TBARSs) and ensures microbiological quality, inhibiting Enterobacteriaceae and Pseudomonas spp. Anti-Listeria efficacy was confirmed in situ by challenge test results. In conclusion, although fat replacers ensure nutritional and sensory quality, they do not satisfy microbiological quality. This study clearly demonstrates that the safety of low-fat burgers can only be achieved through the combination of appropriate fat replacers with well-selected natural antimicrobial extracts.

Effect of pre-acidification induction on the physicochemical features, myofibrillar protein microstructure, and headspace volatiles of ready-to-cook goose meat

This study examined the impact of pre-acidification induction on the quality attributes and flavor retention of ready-to-cook (RTC) goose meat products. The results demonstrated that pre-acidification could influence the eating qualities of RTC goose meat by effectively regulating the physicochemical properties of goose myofibrillar proteins (MP) including solubility and water-holding capacity. Elevated carbonyl contents indicated an enhanced gel-forming capacity in RTC goose meat during storage, accompanied with reduced total sulfhydryl contents from enhanced protonation pretreatment and augmented lipid oxidation. Structural characterization of MP via sodium dodecyl sulfate–polyacrylamide gel electrophoresis, circular dichroism spectroscopy, and intrinsic fluorescence revealed the formation of a dense protein matrix under highly acidic conditions. Furthermore, the headspace concentration of aldehydes increased by 3.23 times upon enhancing the pre-acidification intensity, resulting in the production of esters and acidic flavor compounds with favorable aromas. Correlation analysis demonstrated the dependence of headspace concentrations of volatile constituents on the acidification-enhanced surface hydrophobicity of MP, attributed to the modified binding sites of proteins after pre-acidification. Current results have indicated both the positive and negative influence of pre-acidulation induction on the eating quality of goose meat products, suggesting the necessity of introducing extra processes to modulate the quality of prefabricated products.

Innovative approaches to the creation of semi-finished meat with the addition of vegetable components

The article is devoted to the development of a multicomponent formulation for ready-to-cook meat semi-finished products using plant-based additives such as rosemary extract, kelp powder, and alfalfa. The aim of the study was to enhance the nutritional value, stability, and quality of meat products while reducing dependence on artificial preservatives through the presence of natural antioxidants. The study analyzed the chemical composition of four types of meat raw materials (turkey, rabbit, beef, and beef heart) and the plant components used in the semi-finished products. The research included an analysis of the amino acid and fatty acid composition of the ingredients, which enabled the development of a product formulation balanced in terms of essential amino acids. The high protein content and polyunsaturated fatty acids found in turkey and rabbit meat were taken into account, making these products highly valuable nutritionally. The inclusion of rosemary extract reduced the intensity of oxidative processes, while kelp enriched the product with microelements such as iodine, calcium, and iron. Organoleptic studies revealed that samples containing plant-based additives received the highest ratings for taste, aroma, texture, and appearance. The best results were achieved by a sample containing a combination of rabbit and turkey meat with the addition of rosemary extract, kelp, and alfalfa. The final data confirmed the effectiveness of the proposed formulation, which not only improves the nutritional value of the product but also extends its shelf life without the use of artificial preservatives. The article highlights the potential of using natural plant-based additives in the meat industry to produce products with improved properties that meet modern healthy nutrition standards.