Consumer responses to fresh meat and meat products from barrows and boars with different levels of boar taint

1990 ◽  
Vol 50 (3) ◽  
pp. 519-530 ◽  
Author(s):  
A. Diestre ◽  
M. A. Oliver ◽  
M. Gispert ◽  
I. Arpa ◽  
J. Arnau
Keyword(s):  
Family Members ◽  
Meat Products ◽  
Boar Taint ◽  
Fresh Meat ◽  
Consumer Responses ◽  
Overall Acceptability ◽  
Dry Cured Ham ◽  
Cooked Ham ◽  
Negative Effect ◽  
Consumer Dissatisfaction

ABSTRACTIn a consumer trial the assessments of 874 cooks and 5034 family members were analysed. Forty-one boar and 40 barrow carcasses were selected in a commercial abattoir so that the two sexes were similar in carcass weight, fat thickness and muscle pH. A boar sample including a higher proportion of tainted carcasses was selected. It was divided into three boar taint-level subgroups according to their 5a-androst- 16-ene-3-one (androstenone) concentration in fat (Jig androstenone per g fat) as follows: L < 0·5 (no. = 17), M 0·5 to 1·0 (no. = 13) and H > 1·0 (no. = 11). From each carcass, loin/rib chops were prepared and cooked hams, brine-cured bellies and Spanish dry-cured hams were processed. An analysis of variance was used to estimate the effects of sex and boar taint levels. Cooks (P < 0·05) and family members (P < 0·01) reported a higher level of odour for boar chops. A higher level of unfavourable responses to odour and flavour were found in the H taint-level subgroup. Also, the H taint-level group produced the highest proportion of negative judgements on overall acceptability in comparison with normal purchases. The response of cooks to odour from brine-cured bellies was significantly affected by sex (boar and barrow). For bellies, odour, overall acceptability and comparison with normal purchases were significantly affected by the boar taint-level subgroups (P < 005). The treatments had no significant effect on any quality question related to boar taint in cooked ham. However, boar taint level significantly affected the assessments of flavour and overall acceptability from Spanish dry-cured ham (P < 0·01). A higher proportion of negative responses was found in the H taint-level subgroup. The trial indicates that boar meat can produce an unfavourable response from consumers for fresh meat (chops) or products needing heating prior to consumption (brine-cured bellies). However, in cooked products with hot processing and cold consumption (cooked ham) no negative effect from using boar meat was observed. To produce Spanish dry-cured ham, androstenone quantification should be carried out to avoid consumer dissatisfaction.

scholarly journals Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk

Nutrients ◽  
2022 ◽  
Vol 14 (2) ◽  
pp. 298
Author(s):  
Silvia Montoro-García ◽  
Ángeles Velasco-Soria ◽  
Leticia Mora ◽  
Carmen Carazo-Díaz ◽  
David Prieto-Merino ◽  
...  
Keyword(s):  
Treatment Effect ◽  
Metabolic Pathways ◽  
Repeated Measures ◽  
Bioactive Peptides ◽  
Systolic Pressure ◽  
Meat Products ◽  
Significant Rise ◽  
Beneficial Effects ◽  
Dry Cured Ham ◽  
Cooked Ham

Background: Evidence suggests that bioactive peptides reduce hypertension and affect certain metabolic pathways. Methods: Fifty-four volunteers with stage 1 prehypertension and/or hypercholesterolemia and/or basal glucose >100 mg/dL were recruited and randomized to pork dry-cured ham (n = 35) or cooked ham (placebo group; n = 19) for 28 days. After a wash-out period, meat products were changed for 28 additional days. Bioactive peptides composition and enzyme inhibitory activities of both products were characterized. Treatment comparisons for the main effects were made using a two (treatment) × two (times) repeated measures minus the effect of cooked ham (placebo). Results: 24 h mean systolic and diastolic pressures decreased up to 2.4 mmHg in the dry-cured ham period (treatment effect, p = 0.0382 y p = 0.0233, respectively) as well as the number of systolic pressure measures > 135 mmHg (treatment effect, p = 0.0070). Total cholesterol levels also decreased significantly after dry-cured ham intake (p = 0.049). No significant differences were observed between the two treatments for basal glucose, HOMA-IR index and insulin levels (p > 0.05). However, a significant rise of ghrelin levels was observed (treatment effect, p = 0.0350), while leptin plasma values slightly decreased (treatment effect, p = 0.0628). Conclusions: This study suggested the beneficial effects of regular dry-cured ham consumption on the improvement of systolic/diastolic blood pressures and facilitated the maintenance of metabolic pathways, which may be beneficial in the primary prevention of cardiovascular disease.

scholarly journals Effect of Processing Method on Composition and Consumer Acceptability of Camel (Camelus dromedarious) Meat and Beef.

2021 ◽  
Vol 38 (1) ◽  
pp. 135-144
Author(s):  
B.F. Muhammad ◽  
A.B. Mahmud ◽  
A. Mustapha
Keyword(s):  
Moisture Content ◽  
Meat Products ◽  
Processing Method ◽  
Small Scale ◽  
Consumer Acceptability ◽  
Processed Meat ◽  
Mineral Contents ◽  
Fresh Meat ◽  
Overall Acceptability ◽  
Camel Meat

The study was carried out to investigate the chemical composition and sensorycharacteristic of processed camel meat and beef. Fresh meat from hindlimb Longissimus dorsi of camel and bull were processed into kilishi, balangu, and soye. The unprocessed meat was used as control. The meat and meat products were subjected chemical analysis to determine moisture, protein, fat, and mineral contents (Na, K, Ca, Mg, Cu, Fe and Zn). The results showed that raw camel meat had significantly (p<0.05) higher moisture content (76.77%) than beef (71.29%). Similarly, camel meat processed into balangu had higher moisture content (73.94%) than that of beef (62.27%). The kilishi of beef and camel meat had the lowest moisture of 9.89% and 10.30%, respectively. Processing method significantly (p<0.05) affected protein contents of raw beef from 18.88% to 20.26% in balangu, 19.69% in kilishi and 24.78% in soye. Protein content of raw camel meat was increased significantly (p<0.05) from 15.16% to 20.57% in balangu, 17.56% in kilishi and 18.10% in soye. The fat content of camel meat (19.33%) differ significantly (p<0.05) from that of beef (15.37%); and the processed meat products showed significantly (p<0.05) higher fat contents than raw meat. The ash contents of both beef (4.20%) and camel meat (4.70%) kilishi were significantly (p<0.05) higher compared to other products. Camel meat products contain more minerals than beef except for Cu (5.15 mg/g) and Fe (1.43 mg/g). The colour and flavour of beef and camel meat soye were rated very good significantly (p<0.05) higher than kilishi and balangu rated between good and satisfactory. The overall acceptability ratings of beef kilishi (7.1) and balangu (7.4) were significantly (p<0.05) higher than camel meat kilishi (6.6) and balangu (4.7). However the overall acceptability of soye from both species was rated same and excellent. It could be concluded that beef and camel meat compare favourably in nutrients and consumer acceptability ratings. It was recommended that camel meat be adopted for use in soye, kilishi and balangu making at small scale and commercial production levels.

scholarly journals Unravelling the Molecular Mechanisms Underlying the Protective Effect of Lactate on the High-Pressure Resistance of Listeria monocytogenes

Biomolecules ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 677
Author(s):  
Cristina Serra-Castelló ◽  
Ilario Ferrocino ◽  
Anna Jofré ◽  
Luca Cocolin ◽  
Sara Bover-Cid ◽  
...  
Keyword(s):  
High Pressure ◽  
Protective Effect ◽  
Molecular Mechanisms ◽  
Rna Extraction ◽  
Meat Products ◽  
High Pressure Processing ◽  
Membrane Properties ◽  
Short Exposure ◽  
Cooked Ham ◽  
Pressure Resistance

Formulations with lactate as an antimicrobial and high-pressure processing (HPP) as a lethal treatment are combined strategies used to control L. monocytogenes in cooked meat products. Previous studies have shown that when HPP is applied in products with lactate, the inactivation of L. monocytogenes is lower than that without lactate. The purpose of the present work was to identify the molecular mechanisms underlying the piezo-protection effect of lactate. Two L. monocytogenes strains (CTC1034 and EGDe) were independently inoculated in a cooked ham model medium without and with 2.8% potassium lactate. Samples were pressurized at 400 MPa for 10 min at 10 °C. Samples were subjected to RNA extraction, and a shotgun transcriptome sequencing was performed. The short exposure of L. monocytogenes cells to lactate through its inoculation in a cooked ham model with lactate 1h before HPP promoted a shift in the pathogen’s central metabolism, favoring the metabolism of propanediol and ethanolamine together with the synthesis of the B12 cofactor. Moreover, the results suggest an activated methyl cycle that would promote modifications in membrane properties resulting in an enhanced resistance of the pathogen to HPP. This study provides insights on the mechanisms developed by L. monocytogenes in response to lactate and/or HPP and sheds light on the understanding of the piezo-protective effect of lactate.

scholarly journals Psychological Consequences of the Delay in the Silent Mentor Programme During the COVID-19 Pandemic: Perspectives From Family Members of Silent Mentors

2021 ◽  
pp. 003022282110009
Author(s):  
Li Ping Wong ◽  
Sik Loo Tan ◽  
Haridah Alias ◽  
Thiam Eng Sia ◽  
Aik Saw
Keyword(s):  
Mental Health ◽  
Qualitative Interviews ◽  
Psychological Impact ◽  
Family Members ◽  
Well Being ◽  
The Body ◽  
Functional Health ◽  
Psychological Consequences ◽  
Negative Effect ◽  
Health And Well Being

The COVID-19 pandemic has put a hold on the Silent Mentor Programme (SMP); this pause has not only caused unprecedented challenges for the delivery of medical education but has forced changes in the programme ceremony sessions. We aimed to describe the psychological impact and experiences of family members of silent mentors during the COVID-19 pandemic using qualitative interviews. Many expressed feelings of remorse and unrest about the unprecedented delay of the SMP. The delay increased negative emotions particularly among some elderly family members; however, there was no prominent negative effect on their functional health and well-being. Several participants relayed the belief that the soul cannot rest until the body receives a proper burial while some worried about the deterioration of the physical condition of the mentors. In conclusion, findings provide insights into the importance of not overlooking the mental health implications of delaying the SMP in future outbreaks or crises.

scholarly journals Physical Activities and their Characteristics During Pandemic Times

2021 ◽  
Vol 26 (2) ◽  
pp. 156-162
Author(s):  
Fabiana Martinescu-Bădălan
Keyword(s):  
Human Body ◽  
Sedentary Lifestyle ◽  
Family Members ◽  
Physical Activities ◽  
Negative Effect ◽  
The Right ◽  
The Brain ◽  
Sports Activities

Abstract In this paper we wanted to present some aspects and characteristics observed in the specialized works and from the experience gained in performing physical activities during the COVID-19 pandemic. This period was a complicated one both in terms of physical distancing and emotionally. We no longer had the right to leave our houses, except to get what was strictly necessary, not to meet with family members or friends, cultural and sports activities were suspended, and all this caused an increasingly visible state of sedentary lifestyle. All the restrictions of this period had a negative effect mainly on the brain and the dynamics of the human body, and they are detailed in the following pages.

scholarly journals Effect of the Addition of Soy Protein (Glycine Max Merryl) on the Composition of Cooked Ham

2021 ◽  
Author(s):  
E. Romero Machado ◽  
T. Zambrano Núñez ◽  
P. Pino Falconí
Keyword(s):  
Glycine Max ◽  
Soy Protein ◽  
Sensory Analysis ◽  
Laboratory Tests ◽  
Experimental Approach ◽  
Meat Products ◽  
Control Treatment ◽  
Microbiological Analysis ◽  
Randomized Design ◽  
Cooked Ham

The present study aimed to assess the bromatological composition when soy protein was added in the preparation of cooked ham. An experimental approach was used. There were three treatments in which 2.50% (T1), 5.00% (T2) and 7.50% (T3) soy protein was added; these were compared to a control treatment (T0). A randomized design was applied and means were analyzed according to Tukey at 5%. The following laboratory tests were carried out in the ham finished product: bromatological analysis, microbiological analysis and sensory analysis. The results obtained were as follows: fiber: 2.27%; humidity: 63.53%; fat: 7.47%; protein: 20.23%; ash: 1.83%; and carbohydrates: 4.68%. Significant differences were found between the addition of 7.50% of soy protein compared to the 0% control treatment. It can be concluded from the results that the addition of soy protein to ham increases the content of fiber, fat, protein, ash and carbohydrates, and the best treatment without affecting the characteristics of the finished product is the addition of 7.50% soy protein. Keywords: meat products, ham, soy protein. RESUMEN El presente estudio tiene como objetivo adicionar proteína de soya en la elaboración de jamón cocido y valorar la composición bromatológica. El método utilizado en la investigación es experimental manejando tres tratamientos en los cuales se añadió proteína de soya en 2,50 (T1), 5,00 (T2) y 7,50 (T3)%, que se los comparó a un tratamiento control (T0), se aplicó un diseño completamente al azar y separación de medias según Tukey al 5%, en el jamón como producto terminado, se realizaron las siguientes pruebas de laboratorio; análisis bromatológico, análisis sensorial.  Los resultados obtenidos de fibra (2,27%), humedad (63,53%), grasa (7,47%), proteína (20,23%), ceniza (1,83%) y carbohidratos (4,68%), se encontró diferencias significativas entre la adición de 7,50% de proteína de soya frente al tratamiento control 0%. Con los resultados se puede aludir que las formulaciones de jamón con adición de proteína de soya, aumenta los contenido de fibra, grasa, proteína, ceniza y carbohidratos  en relación a un tratamiento control, se puede establecer  que el mejor tratamiento es con la adición del 7,50% de proteína de soya sin que afecte las características del producto terminado Palabras claves: productos cárnicos, jamón, proteína de soya.

scholarly journals CRICKET POWDER (ACHETA DOMESTICA) AS FOOD ADDITIVE FOR PROCESSING OF DRY-FERMENTED POLTURY BARS

2021 ◽  
Author(s):  
Desislava Borislavova Vlahova-Vangelova ◽  
Desislav Balev ◽  
Nikolay Delchev Kolev ◽  
Dilyana Gradinarska ◽  
Stefan Dragoev
Keyword(s):  
Meat Products ◽  
Value Added ◽  
Sensory Properties ◽  
Food Ingredients ◽  
Poultry Products ◽  
A Value ◽  
Plastic Strength ◽  
Negative Effect ◽  
Acheta Domestica ◽  
The Impact

In the recent years crickets, as well as cricket powder (CP) are interesting food ingredients in the European market. Some benefits of CP are high content of quality proteins, fats, vitamins and minerals and little environmental footprint. The aim of this work is to explore the impact of CP additive (2% and 4%) on the color characteristics, technological and sensory properties of dry-fermented poultry bars. The use of CP as meat additive significantly decrease L* and a* value of the product. Structural strength, plastic strength and pH were significantly increased (p˂0.05) in CP enriched raw and dry-fermented poultry bars. aW and moisture content in the final CP supplemented poultry products increased (p˂0.05). The incorporation of 2% CP had slight impact on sensory properties of final product and can be successfully used for processing of value added meat products. CP addition up to 4% had negative effect on the color, sensory properties, structural and plastic strength on the filling mass and dry-fermented meat bars.

The Effect of Final Heating on the Concentration of Phthalic Acid Esters by Sous-Vide Production

2019 ◽  
Vol 955 ◽  
pp. 80-85 ◽  
Author(s):  
Marcela Jandlová ◽  
Alžbeta Jarošová ◽  
Josef Kameník
Keyword(s):  
Dry Matter ◽  
Phthalate Esters ◽  
Meat Product ◽  
Meat Products ◽  
Average Concentration ◽  
The European Union ◽  
Plastic Packaging ◽  
Negative Effect ◽  
Sous Vide ◽  
Ethylhexyl Phthalate

In our research the influence of thermal heating on the release of plasticizers from plastics into the meat product and water was researched. The two most widely used plasticizers, dibutyl phthalate (DBP) and di-(2-ethylhexyl) phthalate (DEHP), were detected. Both of the plasticizers have a negative effect on the health. And both are regulated by regulation of the European Union. In this study were researched phthalates in products prepared by sous-vide technology and it was studied effect of reheating on migration of phthalates. The average concentrations of both phthalate esters, DBP and DEHP, in heated water decreased. The average concentration of DBP in water before heating was detected 0.82 mg/100 ml and after heating 0.52 mg/100 ml, the average concentration of DEHP in water before heating was established 0.33 mg/100 ml and after heating 0.19 mg/100 ml. In plastic wraps, average DBP concentration with reheating increased and average DEHP concentration with reheating dropped. The average DBP concentration in plastic packaging, heating at 60 °C/12 h was determined of 9.87 mg/dm2 after reheating 60 °C/1 h was detected of 15.40 mg/dm2. The average concentration of DEHP in plastic packaging, heating at 60 °C/12 h was determined of 58.71 mg/dm2 and after reheating 60 °C/1 h was detected of 28.28 mg/dm2. The average DBP concentration in meat products due to reheating decreased, the average DEHP concentration in meat products increased. The average DBP concentration in meat products heating at 60 °C/12 h was detected of 8.39 mg/g dry matter and after reheating of 6.43 mg/g dry matter, the average DEHP concentration heating at 60 °C/12 h was determined of 25.37 mg/g dry matter and after reheating of 65.51 mg/g dry matter..

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