Sensory Meat Quality Research Articles

Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception

The intrinsic quality of meat is directly related to muscle and fat tissues. Factors such as the rate and extent of anaerobic glycolysis affect muscle pH, influencing the meat’s color, water holding, and texture. Postmortem anomalies can result in deviations from this intrinsic quality. The animals’ diet plays a crucial role in meat quality. Specific nutrients, such as proteins, vitamins, and minerals, affect meat’s texture, flavor, and juiciness. Feeds rich in omega-3 fatty acids can improve the sensorial quality of meat. Meat processing and methods such as aging, marinating, and cooking affect the texture, flavor, and juiciness, which can be evaluated by specific equipment or trained or untrained consumers. This comprehensive review investigates the relationship between animal feeding practices and meat processing techniques and their combined impact on meat quality and sensory perception. By synthesizing recent research, we explore how various feeding protocols (including diet composition and feed additives) and processing methods shape meat products’ nutritional value, texture, flavor profile, and overall consumer appeal. Understanding this nexus is crucial for optimizing meat quality while ensuring sustainability and safety in the food supply chain.

Effects of Chemically and Green Synthesized Zinc Oxide Nanoparticles on Shelf Life and Sensory Quality of Minced Fish (Pangasius hypophthalmus).

The purpose of this study was to investigate the effect of chemically and green synthesized zinc oxide nanoparticles (ZnO-NPs) on the shelf life and sensory quality of fish meat. In this study, ZnO-NPs were synthesized by employing the colloidal chemistry (CZnO-NPs) and green synthesis (GZnO-NPs) methods, and they were also characterized to assess their morphology. The synthesized ZnO-NPs, ZnO, and zinc acetate (ZnA) were used for the preservation and fortification of fish (Pangasius hypophthalmus) meat at 20 mg/kg of Zn. In a six-day storage study at 4 °C, the fish samples were evaluated for their sensory attributes (color and odor), physicochemical quality (pH and total volatile base nitrogen), oxidative changes (thiobarbituric acid-reactive substances and peroxide value), and microbial loads at 0, 3, and 6 days of storage. The fortification of raw fish with the synthesized CZnO-NPs produced better sensory attributes (color and odor) and maintained a pH non-conducive to microbial growth throughout the entire storage period compared with the control, ZnO, and ZnA-fortified samples. The GZnO-NPs largely did not provide any added advantage over CZnO-NPs but sometimes responded better than the control, ZnO, and ZnA samples. Oxidative status and total volatile base nitrogen were lower for CZnO-NPs in refrigerated fish compared with the other treatments. The ZnO-NP-fortified fish had the lowest counts of total viable bacteria, coliforms, Staphylococcus spp., and Vibrio spp. Hence, the fortification of fish with synthesized CZnO-NPs is promising as a food additive to reduce microbial spoilage and lipid peroxidation of fish in storage.

Cold Storage Impacts on Technological and Sensorial Quality Traits of Meat from Broiler Chicken

Technological and sensorial quality of meat from broiler chicken stored at -200C were evaluated. Five treatments each consisting of 12 chicken meat samples; Treatment-1 (T1: fresh un-stored meat) and meat stored for 1 week (T2), 2 weeks (T3), 3 weeks (T4) and 4 weeks (T5). Thaw loss, cooking loss, water holding capacity, thermal shortening were technological qualities while colour, flavor, taste, texture and juiciness were sensorial traits assessed using 9-point hedonic scale.

Effects of dietary Silybum marianum powder on growth performance, egg and carcass characteristics, immune response, intestinal microbial population, haemato-biochemical parameters and sensory meat quality of laying quails

The study aimed to assess the effects of different dietary Silybum marianum (SM, milk thistle) powder levels on growth performance, productivity, immunity, small intestine, haemato-biochemical parameters, meat quality, and egg and carcass characteristics of laying quails. The experimental subjects consisted of one hundred and eight 43-day-old quails divided into 3 treatments (0, 0.75, and 1.50% SM) with 4 replicates each. The egg characteristics and growth performance of the quails were evaluated. Quails were euthanized for evaluation of carcasses, microbiota, and sensory characteristics of meat. Blood samples were analyzed for haematology and biochemical profile. SM at 0.75% and 1.50% significantly (P < 0.05) increased feed intake, enhanced egg characteristics (number, weight, width, length, volume, weight of egg yolk, and eggshell thickness), jejunum and ileum length, spleen weight, lactobacillus population, sensory characteristics of meat, red blood cell (RBC), hemoglobin, erythrocytic indices, concentration of albumin, globulin and thyroid stimulating hormone (TSH). SM at 0.75% and 1.50% decreased (P < 0.05) carcass weight (abdominal fat, heart, neck, and pancreas), feed conversion ratio (FCR) based on eggs produced, percentages of heterophils and lymphocytes, concentration of lactate dehydrogenase, population of coliforms clostridia, and Escherichia coli. Aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, and creatine kinase were not significantly (P > 0.05) altered by 0.75% and 1.50% SM. SM at both levels (0.75% and 1.50%) may improve growth, egg characteristics, immune response, intestinal morphology and microbiota, meat quality and erythropoiesis, and also lead to decreased cholesterol in laying quails. Economics can be improved, too. The authors recommend adding 1.0% of SM to quail diet.

Role of whole linseed and sunflower seed on the nutritional and organoleptic properties of Podolian × Limousine meat

The fatty acids profile of meat can be influenced by the amount and type of the lipid supplemented in animal feeding with a modulation of the rumen biohydrogenation of dietary polyunsaturated fatty acids (P UFA). Therefore, the aim of the present study was to assess the nutritional and sensory quality of bovine meat as affected by different oilseeds supplementations. Thirty two Podolian x Limousine young bulls were randomly allocated into four experimental treatments: control diet (CO) with no supplemental fat, linseed diet (LS) with a supplementation of 10% whole linseed; sunflower diet (SS) with supplementation of 10% of sunflower seeds; LS+SS diet: with supplementation of linseeds (5%) and sunflowers (5%). After finishing period (140 days), all animals were slaughtered and fatty acids profile and sensory proprieties were evaluated on meat. The results showed that dietary supplementation with linseed or/and sunflower seeds in the diet decreased the percentage of saturated fatty acids (P<0.001) and increased monounsatured (P<0.05) and polyunsaturated fatty acids (P<0.05). Feeding diets containing linseeds as respect with sunflower seeds increased the amount of total n-3 P UFA (P<0.01) and, in particular, of linolenic (P<0.01), eicosapentaenoic (P<0.001), docosapentaenoic (P<0.01) and docosaeasoenoic (P<0.05) acids. An improvement in tenderness, juiciness, chewiness and flavour intensity was observed in beef from animals supplemented with oilseeds. This study suggests that linseed alone or in combination with sunflower seeds is an effective strategy to enrich meat with beneficial fatty acids and to improve some sensory attributes appreciated by consumers.

Dietary supplementation with quercetin: an ideal approach for improving meat quality and oxidative stability of broiler chickens

This study aimed to improve the eating quality of yellow-feathered broiler chicks by feeding them corn-soybean meal diets supplemented with 250, 500, and 1,000 mg/kg quercetin. we examined the impact of varying doses of dietary quercetin on the sensory quality of chicken breast meat as well as on the antioxidant enzymes, antioxidant-related signaling molecules, structure and thermal stability of myofibrillar protein (MPs), and microstructure of myogenic fibers in the meat during 24 h of postslaughter aging. Additionally, we investigated the potential correlations among antioxidant capacity, MP structure, and meat quality parameters. The results indicated that dietary supplementations with 500 and 1,000 mg/kg quercetin improved the physicochemical properties and eating quality of yellow-feathered broiler chicken breast meat during 12 to 24 h postslaughter. Additionally, quercetin improved the postslaughter oxidative stress status and reduced protein and lipid oxidation levels. It also increased hydrogen bonding interactions and α-helix content during 6 to 12 h postslaughter and decreased β-sheet content during 12 to 24 h postslaughter in chicken breast MP. This resulted in improved postslaughter MP structure and thermal stability. The correlation results indicated that the enhancement of antioxidant capacity and MP structure enhanced the physicochemical and edible qualities of yellow-feathered broiler chicken breast meat. In conclusion, the current findings suggest that dietary supplementation with quercetin is an ideal approach for improving the eating quality of chicken meat, thereby broadening our understanding of theoretical and technological applications for improving the quality of chicken.

Discrimination of beef composition and sensory quality by using rapid Evaporative Ionisation Mass Spectrometry (REIMS)

Herein, we investigated the potential of REIMS analysis for classifying muscle composition and meat sensory quality. The study utilized 116 samples from 29 crossbred Angus × Salers, across three muscle types. Prediction models were developed combining REIMS fingerprints and meat quality metrics. Varying efficacy was observed across REIMS discriminations − muscle type (71 %), marbling level (32 %), untrained consumer evaluated tenderness (36 %), flavor liking (99 %) and juiciness (99 %). Notably, REIMS demonstrated the ability to classify 116 beef across four Meat Standards Australia grades with an overall accuracy of 37 %. Specifically, “premium” beef could be differentiated from “unsatisfactory”, “good everyday” and “better than everyday” grades with accuracies of 99 %, 84 %, and 62 %, respectively. Limited efficacy was observed however, in classifying trained panel evaluated sensory quality and fatty acid composition. Additionally, key predictive features were tentatively identified from the REIMS fingerprints primarily comprised of molecular ions present in lipids, phospholipids, and amino acids.

Exploring rearing factors to predict potential sensory quality of heifer meat throughout the farm-to-fork continuum

Sensory beef qualities could be impacted throughout the farm-to-fork continuum. The aim of this work was to predict the sensory quality classes of Longissimus muscle established from three sensory descriptors: tenderness, juiciness and flavour intensity. The extreme classes of meat quality were: Q + class including the highest scores for tenderness and juiciness, and an intermediate score for flavour intensity and Q − class including low scores for tenderness, juiciness and flavour intensity. To predict the extreme quality classes, seven decision trees were performed using the individual data related to rearing factors (p = 50), carcase traits (p = 13) and/or aged meat traits (p = 9) of 100 Charolais heifers. The decision trees established from rearing factors and carcass trait data (RF-CARCA-Tree) allowed the highest accuracy of prediction (79.7%) with 90.7% and 66.7% of correctly classified individuals, respectively. Our results showed that different combinations of factors could produce Q + class. Three rearing factors (i.e. the calculated average of concentrates’ net energy content in the diet during the pasture period of pre-weaning period (PWP); the number of days concentrates were offered in calf diet during PWP; and the calculated average of concentrates’ crude protein content in the fattening diet) and the conformation score could be considered as action levers to improve meat quality. These three rearing factors were related to the pre-weaning and fattening periods of the heifer, slowing a possible management of the potential beef quality from rearing factors throughout the life of the heifer. Highlights Beef quality can be improved throughout the heifer’s life by rearing factors related to concentrate in the diet. Sensory beef quality classes could be managed from rearing factors and carcass traits. Raw aged meat data did not allow to improve the prediction of sensory beef quality classes.

The effect of different rearing systems of KUB chicken fed diets containing papaya seed meal (Carica papaya L.) and sprouted rice (Oryza sativa) on the physical and sensory meat quality

The study aimed to determine the effect of different rearing systems and giving of papaya seed meal and sprouted rice on the physical and sensory meat quality of KUB chicken. The study used a completely randomized design with a 2 x 2 factorial pattern with 5 replications (5 birds per replication). The first factor was the rearing system (without and free-range), and the second is functional feed (without or with 0.5% papaya seed meal and sprouted rice). Variables measured were physical meat (cooking loss and tenderness) and sensory (color, texture, aroma, and taste) quality. The results showed that the color, aroma, and taste of KUB chicken meat were significantly (p<0.05) influenced by the interaction of the rearing system and feeding papaya seed meat and sprouted rice (especially, A2B2 group). The cooking loss, tenderness, and texture of KUB chicken meat were not influenced (p>0.05) by the interaction of the rearing system and feeding papaya seed meal and sprouted rice. Cooking loss was significantly (p<0.05) influenced by feeding. In conclusion, the rearing system for KUB chickens under a free-range system and fed 0.5% papaya seed meal and sprouted rice did not harm the quality of physical characteristics and response to consumer acceptance.

Dietary inclusion of defatted silkworm (Bombyx mori L.) pupa meal in broiler chickens: phase feeding effects on nutritional and sensory meat quality

The present experiment was conducted to test the effect of a 4% defatted silkworm (Bombyx mori) pupae meal (SWM) incorporation into chickens’ diets at different growth phases on meat quality characteristics and sensory traits. Ninety ROSS 308 day-old male broiler chickens were randomly assigned to three dietary groups, with five replicated pens/diet: the first group received a control (C) diet throughout the growing period of 42 days, the second group received a diet with 4% SWM (SWM1) during the starter phase (1–10 days) and the C diet up to slaughter, whereas the third group was fed the C diet during the starter phase and 4% SWM during the grower and finisher phases (SWM2). Diets were isonitrogenous and isoenergy, and birds had free access to feed and water throughout the experimental trial. At 42 days of age, 15 chickens/treatment were slaughtered at a commercial abattoir. Fatty acid (FA) and amino acid (AA) profiles and contents, as well as oxidative status, were determined in both breast and leg meat cuts. Also, a descriptive sensory analysis was performed on breast meat by trained panelists. Results highlighted that the SWM2 treatment increased the n-3 proportion and content in both breast or leg meat, thereby improving the omega-6/omega-3 (n-6/n-3) ratio in both cuts (P<0.001). However, the dietary treatment had no significant effect on the oxidative status of either breast or leg meat (P>0.05). The SWM had a limited impact on overall sensory traits of breast meat, but it did contribute to improved meat tenderness in SWM-fed chickens (P<0.01). Furthermore, SWM1 meat exhibited higher juiciness (P<0.05) and off flavor intensity (P<0.05) compared to the control meat. Overall, the present experiment indicated that defatted SWM holds promise as an alternative ingredient in chicken rations, ensuring satisfactory meat quality. Furthermore, administering SWM during the grower-finisher phase demonstrated beneficial effects on meat healthiness, ultimately enhancing n-3 fatty acids content and reducing the n-6/n-3 ratio.

Missing information on the link between cell death mechanisms and good eating quality in cultured myofoods

BackgroundCommercial interest in the production of cultured myoproducts (cultured “meat”) has grown in a broad range of companies. As has been shown with plant-based meat alternatives, consumer acceptance of such products will depend on their eating quality, as well as cost, ethical and sustainability issues. Scope and approachPrincipal factors in the sensory quality of conventionally-produced meat (texture, colour, flavour, juiciness) are very much affected by post-mortem metabolism in muscle tissue. However, there is a lack of information on how cell death and subsequent metabolism may affect the eating quality of cultured myoproducts. Key finding/hypothesisThe main mechanisms of cell death in cell culture are apoptosis, necrosis and autophagy. Knowledge of the conditions and pathways inducing these and other mechanisms of cell death provides a conceptual framework of how cell harvesting conditions could be used to manipulate post-mortem metabolism in cultured myoproducts. Because the structure, composition and protein isoforms present will differ in conventional meat versus cultured products, a key question will be whether the well-understood post-mortem metabolic processes in the conversion of muscle to meat are desirable, or should be altered, to achieve acceptable sensory qualities of cultured myoproducts. ConclusionPublished information on post-mortem metabolism in cultured muscle cells is entirely lacking. Although post-mortem metabolism will differ with specific cell line and bioreactor conditions, general studies in the area should provide important tools in manipulating the end-product quality of cultured myofoods.

Evaluation of Changes in Sensory Quality and Bacterial Community Composition of Cold-Eating Rabbit Meat Stored under Different Temperatures

In Sichuan cuisine, cold-eating rabbit meat is highly regarded for its very strong taste and historical legacy. This study is aimed at evaluating the quality and bacterial diversity of cold-eating rabbit meat during storage. Under different storage time and temperatures, cold-eating rabbit meat underwent a decrease in pH, whereas the contents of thiobarbituric acid reactive substances, total volatile basic nitrogen, and total viable count increased. Moreover, the loads of lactic acid bacteria and Staphylococcus aureus increased. Furthermore, 20 different bacterial genera were identified throughout the stages of raw meat processing and storage. Among these, Tardiphaga was the most abundant species during processing and storage. Lactobacillus was found to dominate the bacterial community associated with spoilage alterations in cold-eating rabbit meat. Thus, cold-eating rabbit meat can be safely stored at 4°C for up to 42 days. These findings offer valuable insights into the microbial processes underlying spoilage of cold-eating rabbit meat and serve as a guide for the development of strategies to prevent spoilage during processing and storage of cold-eating rabbit meat.

Characterization of the Effects of Low-Sodium Salt Substitution on Sensory Quality, Protein Oxidation, and Hydrolysis of Air-Dried Chicken Meat and Its Molecular Mechanisms Based on Tandem Mass Tagging-Labeled Quantitative Proteomics.

The effects of low-sodium salt mixture substitution on the sensory quality, protein oxidation, and hydrolysis of air-dried chicken and its molecular mechanisms were investigated based on tandem mass tagging (TMT) quantitative proteomics. The composite salt formulated with 1.6% KCl, 0.8% MgCl2, and 5.6% NaCl was found to improve the freshness and texture quality scores. Low-sodium salt mixture substitution significantly decreased the carbonyl content (1.52 nmol/mg), surface hydrophobicity (102.58 μg), and dimeric tyrosine content (2.69 A.U.), and significantly increased the sulfhydryl content (74.46 nmol/mg) and tryptophan fluorescence intensity, suggesting that protein oxidation was inhibited. Furthermore, low-sodium salt mixture substitution significantly increased the protein hydrolysis index (0.067), and cathepsin B and L activities (102.13 U/g and 349.25 U/g), suggesting that protein hydrolysis was facilitated. The correlation results showed that changes in the degree of protein hydrolysis and protein oxidation were closely related to sensory quality. TMT quantitative proteomics indicated that the degradation of myosin and titin as well as changes in the activities of the enzymes, CNDP2, DPP7, ABHD12B, FADH2A, and AASS, were responsible for the changes in the taste quality. In addition, CNDP2, ALDH1A1, and NMNAT1 are key enzymes that reduce protein oxidation. Overall, KCl and MgCl2 composite salt substitution is an effective method for producing low-sodium air-dried chicken.

Preliminary analysis of pathways and their implications during salinity stress in abalone

Transcriptome sequencing has offered immense opportunities to study non-model organisms. Abalone is an important marine mollusk that encounters harsh environmental conditions in its natural habitat and under aquaculture conditions; hence, research that increases molecular information to understand abalone physiology and stress response is noteworthy. Accordingly, the study used transcriptome sequencing of the gill tissues of abalone exposed to low salinity stress. The aim is to explore some enriched pathways during salinity stress and the crosstalk and functions of the genes involved in the candidate biological processes for future further analysis of their expression patterns.The data suggest that abalone genes such as YAP/TAZ, Myc, Nkd, and Axin (involved in the Hippo signaling pathway) and PI3K/Akt, SHC, and RTK (involved in the Ras signaling pathways) might mediate growth and development. Thus, deregulation of the Hippo and Ras pathways by salinity stress could be a possible mechanism by which unfavorable salinities influence growth in abalone. Furthermore, PEPCK, GYS, and PLC genes (mediating the Glucagon signaling pathway) might be necessary for glucose homeostasis, reproduction, and abalone meat sensory qualities; hence, a need to investigate how they might be influenced by environmental stress. Genes such as MYD88, IRAK1/4, JNK, AP-1, and TRAF6 (mediating the MAPK signaling pathway) could be useful in understanding abalone's innate immune response to environmental stresses. Finally, the aminoacyl-tRNA biosynthesis pathway hints at the mechanism by which new raw materials for protein biosynthesis are mobilized for physiological processes and how abalone might respond to this process during salinity stress. Low salinity clearly regulated genes in these pathways in a time-dependent manner, as hinted by the heat maps. In the future, qRT-PCR verification and in-depth study of the various genes and proteins discussed would provide enormous molecular information resources for the abalone biology.

Application of a crude digestive proteases preparation to improve the ripening of marinated fillets from low-technological value Baltic herring (Clupea harengus membras L.).

As a result of climate change (reduced the oxygen content and food available in the waters) and overfishing, ever larger batches of the herring catch are classified as low-value fish and used for feedstuff or canned food production. Fast and complete ripening of marinated fillets, especially from low-value Baltic herring, poses a problem because of the low muscle protease activity and changes in muscle tissue proteins. For the first time, a crude digestive proteases preparation (CDPP) was obtained from herring viscera using a two-stage method consisting of ethanol extraction and then salt precipitation. CDPP had a reduced hemoglobin content, with optimum activity at pH 7.5-8.8 or 60-120 g kg-1 NaCl. At pH 4-5, it still exhibited 24-68% of proteolytic activity. CDPP was used for 4-24 h of brining of fresh and frozen-thawed fillets or injection of fresh fillets before marinating. CDPP-brining increased especially cathepsin D and carboxypeptidase A activities, whereas it decreased cathepsin B and L activities in the marinades. CDPP-brining mitigated the negative effect of freezing-thawing on mass-yield, protease activity, protein hydrolysis, texture profile, colour and sensory quality of the marinated fillets. CDPP-injection was found to be the best method because it increased mass-yield and ripeness of the marinated fillets to a greater extent than CDPP-brining did. The marinades from the CDPP-treated fillets had no bitter taste as a result of the presence of hemoglobin or chymotrypsin, and there were no results indicating lipid oxidation. The application of CDPP in marinating technology is a viable approach to enable the use of low-value herring in food production, shorten the marinating time, and improve the ripeness and sensory quality of meat. © 2024 Society of Chemical Industry.

Dietary Paper Mulberry Silage Supplementation Improves the Growth Performance, Carcass Characteristics, and Meat Quality of Yangzhou Goose

There have been few investigations into the health benefits and meat quality of supplementing Yangzhou geese with paper mulberry silage. One hundred and twenty 28-day-old Yangzhou geese were selected for the experiment and randomly divided into two groups: a control group (CON) and a paper mulberry silage group (PM), with six replicates in each group. The experiment lasted for a total of 6 weeks. The experiment found that compared with CON, PM had a promoting effect on the average daily weight gain of Yangzhou geese (p = 0.056). Sensory and nutritional analysis of breast muscles revealed a decrease in a* value (p &lt; 0.05) and an increase in protein content (p &lt; 0.05) following PM treatment. Through untargeted metabolomics analysis of breast muscle samples, it was found that 11 different metabolites, including guanidinoacetic acid and other substances, had a positive effect on amino acid metabolism and lipid antioxidant pathways of PM treatment. Overall, the strategy of feeding Yangzhou geese with paper mulberry silage is feasible, which can improve the sensory quality and nutritional value of goose meat. The experiment provides basic data for the application form of goose breeding, so exploring the impact of substances within paper mulberry on goose meat should be focused on in the future.

A comparative analysis of traditional meat processing methods

This comparative analysis examines traditional meat preservation techniques, including drying, curing, fermentation, smoking, fat preservation, air drying, fermented fish sauce, pickling and traditional sausage making. Rooted in different cultures, these methods use specific processes and ingredients to preserve meat, enhance flavour and extend shelf life. Some different variations and adaptations showcase techniques such as marinating, braising, and incorporating herbs or probiotics. Studies highlight advances in reducing salt and nitrite levels during pickling, improving brine handling methods, and optimizing smoking techniques for safety. Factors affecting preservation include the microbial community in fermented cured meats, temperature control during smoking and moisture content during air drying. Recent research findings observed that fermentation-enhanced sausage flavour and certain microorganisms declined histamine levels in fish sauce. New technologies and traditional methods combined facilitate conservation, nutrition, and the sensory quality of meat.

Alternative proteins; A path to sustainable diets and environment

With a growing global population and the resulting pressure on natural resources, the supply of high-value protein has become increasingly limited. The rise of environmental and ethical concerns has led to the emergence of meat analogues as a credible alternative to traditional animal-derived meat. Growing demand for plant-based protein sources has gained attention as viable alternatives to conventional animal proteins. This article reviews commercially available plant proteins for meat replacement and evaluates recent research on producing meat analogues, highlighting their advantages and limitations. Beyond production, an examination of the physicochemical, textural, and structural attributes of the meat alternatives is conducted, highlighting the improvements made in achieving sensory and nutritional parallels with animal-derived meat. Furthermore, this article explores the current commercial applications of meat alternatives, highlighting the challenges faced in their widespread adoption and suggesting future research directions. The comparison of the environmental impacts of plant proteins and animal proteins is also presented. The ultimate goal is to develop meat substitutes that closely mimic the sensory, nutritional, and aesthetic qualities of real meat. Despite promising innovations in processing technologies, challenges remain that researchers are actively addressing to close the gap between plant-based meat analogues and animal-derived counterparts.

The development and consumer acceptance of goat meat burger patties and sausages among young adults in Kwazulu-Natal, South Africa

Although goat meat is a nutritious and sustainable Animal Food Source (AFS), it is not commonly preferred as an AFS in sub-Saharan Africa even though goats thrive in the region. To explore the potential of promoting goat meat consumption among young adults in KwaZulu-Natal, South Africa, an experimental study was conducted involving the development, nutrient analysis and microbial testing of two goat meat products through a series of recipe development trials. This study aimed to use food processing techniques to improve the sensory qualities of goat meat (texture and aroma) in value-added products. Goat meat patties and sausages were developed and evaluated for consumer acceptance using Check-All-That-Apply (CATA) food action rating scale and paired preference testing (n=100). Results from the nutrient analysis showed that both the patty (31.57g/100g) and the sausage (26.88g/100g) were high in protein. The total fat content for each sample was less than 10g per 100g portion.The coliform counts for both samples were very low and well within the acceptable range. The yeast and mould counts were very low, and total bacterial counts were low and within an acceptable range. The CATA test revealed the most frequently selected term used to describe the sensory attributes were ‘smoky’ for aroma (82%, 55%), ‘brownish-grey’ for appearance (68%, 80%), ‘meaty’ for flavour (92%, 86%), and ‘tender’ for texture (59%, 51%) for the goat meat patty and sausage, respectively. Participants showed a more positive attitude towards purchasing and consuming the goat meat patty (96%) than the goat meat sausage (88%). Both products received positive sensory feedback. However, the majority of the participants preferred the goat meat patty (66%) over the sausage (34%). The findings suggest that promoting goat meat consumption in South Africa can be achieved through the introduction of value-added convenience products like the goat meat patties and sausages developed in this study. Key words: Goat meat, goat meat patty, sausages, young adults, consumer acceptance

Pilot Scale Assessment of High-Pressure Processing (HPP) to Enhance Microbiological Quality and Shelf Life of Fresh Ready-to-Eat (RTE) Blue Crab Meat.

Blue crab (Callinectes sapidus) is a highly valuable wild fishery species of crab native to the waters of the western Atlantic Ocean and the Gulf of Mexico. The annual commercial production of live blue crabs is approximately 50,000 metric tons with a dockside value of USD 200 million. Presently the US blue crab processing industry sells crab meat in three basic forms: fresh crab meat, pasteurized crab meat, and frozen crab meat. By far "Fresh" is the most desirable form of crab meat. However, fresh crab meat has a limited shelf life. This study evaluated the effects of high-pressure processing (HPP) on enhancing the microbiological quality and shelf life of blue crab meat. Live blue crabs were pressure-cooked in a retort (≥115 °C for 4-6 min). The crab meat was handpicked, packed in plastic containers with seals, subjected to HPP treatment, and stored at 4 °C. Container integrity and water leakage issues were examined by observation in addition to weight comparison before and after HPP treatment; the shelf life of crab meat with and without HPP treatments was examined via microbiological tests and sensory evaluations. Results show that polypropylene containers sealed with 10K OTR (oxygen transmission rate) film could withstand high pressure without water leakage issues; HPP treatment at 600 MPa for 3 min could extend the shelf life of fresh, cooked, and handpicked crab meat from 6 days to 18 days based on the strictest APC (aerobic plate account) limit (APC ≤ 100,000 CFU/g). The sensory quality of the HPP-treated crab meat was well accepted throughout the 3-week storage period. The results support the use of HPP as an effective non-thermal processing technology to enhance the microbiological quality and extend the shelf life of fresh RTE blue crab meat.