Value adding and processing of ratite meat: a review

2008 ◽  
Vol 48 (10) ◽  
pp. 1270 ◽  
Author(s):  
L. C. Hoffman
Keyword(s):  
Water Retention ◽  
Functional Foods ◽  
Meat Products ◽  
Value Added ◽  
Human Consumption ◽  
Future Trends ◽  
Fresh Meat ◽  
Low Salt ◽  
Internal Core ◽  
Pork Fat

Ratite meat is usually sold as fresh meat (steaks), with trimmings being processed into products such as burger patties and sausages. Most of the steaks are vacuum packed and exported. With the outbreak of Avian influenza, all fresh meat exports were halted from South Africa. However, if the meat has been exposed to an internal core temperature of 70°C, it may then be exported under the Meat Products Directive (EEC 2004) because it is assumed safe for human consumption; this placed an urgency in developing value-added meat products. These products are sold as vacuum packed and cooked ostrich steaks. Salt infusion is frequently used to improve water retention of these sous vide products. Other products that have been developed are functional foods, such as emu snack sticks (higher creatine levels) for athletes. The quality and composition of other more traditional meat products such as sausages, patties, salami and pâté have also been determined and are discussed. A strong emphasis has been to develop products that will enhance the healthy perception of ratite meat amongst consumers. These include the development of low-salt bacon, hams with lower levels of phosphates and polonies with olive oil replacing pork fat. The quality attributes of these products are also discussed as are future trends in the processing trade.

scholarly journals Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages

Molecules ◽  
2021 ◽  
Vol 26 (21) ◽  
pp. 6678
Author(s):  
Artur Macari ◽  
Rodica Sturza ◽  
Ildiko Lung ◽  
Maria-Loredana Soran ◽  
Ocsana Opriş ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Food Industry ◽  
Functional Foods ◽  
Control Sample ◽  
Meat Products ◽  
Bioactive Components ◽  
Fresh Meat ◽  
Physico Chemical ◽  
Antioxidant And Antimicrobial Activity ◽  
Promising Source

The problem of functional foods with bioactive components of natural origin is current for the food industry. Plant extracts rich in polyphenols with antioxidant and antimicrobial activity are a promising source for use in improving the quality and characteristics of fresh meat and meat products. In this context, the purpose of the present study was to evaluate the physico-chemical, microbiological, sensory properties of sausages prepared with the addition of lyophilized extract of basil, thyme or tarragon. For the beginning, the total amount of polyphenols, the antioxidant and antimicrobial activity of the extracts obtained from three spices were evaluated. In the sausages previously infected with Staphylococcus aureus and Escherichia coli it was observed that there is a much larger number of colonies of microorganisms in the control sample compared to the other samples within 24 and 48 h. Moreover, following the addition of sausage extracts, no changes were found regarding their sensory acceptability.

Exposure of the Gulf of St. Lawrence grey seal Halichoerus grypus population to potentially zoonotic infectious agents

2020 ◽  
Vol 142 ◽  
pp. 105-118
Author(s):  
CC Sauvé ◽  
A Hernández-Ortiz ◽  
E Jenkins ◽  
F Mavrot ◽  
A Schneider ◽  
...  
Keyword(s):  
Meat Products ◽  
Halichoerus Grypus ◽  
Human Consumption ◽  
Infectious Agents ◽  
Erysipelothrix Rhusiopathiae ◽  
Public Health Significance ◽  
Domestic Livestock ◽  
Health Significance ◽  
Commercial Source ◽  
Polymerase Chain

The population of grey seals Halichoerus grypus in Canadian waters is currently used as a commercial source of meat for human consumption. As with domestic livestock, it is important to understand the occurrence in these seals of infectious agents that may be of public health significance and thus ensure appropriate measures are in place to avoid zoonotic transmission. This study examined the prevalence of antibodies against Brucella spp., Erysipelothrix rhusiopathiae, 6 serovars of Leptospira interrogans, and Toxoplasma gondii in 59 grey seals and determined by polymerase chain reaction (PCR) the presence of these potentially zoonotic agents in specific organs and tissues of seropositive animals. The presence of encysted Trichinella spp. larvae was also investigated by digestion of tongue, diaphragm and other muscle samples, but none were detected. Seroprevalence against Brucella spp. and E. rhusiopathiae was low (5 and 3%, respectively). All 59 seals tested had antibodies against L. interrogans, but no carrier of this bacterium was detected by PCR. Seroprevalence against T. gondii was 53%, and DNA of this protozoan was detected by PCR in 11/30 (37%) seropositive animals. Standard sanitary measures mandatory for commercialization of meat products for human consumption should greatly reduce the potential for exposure to these infectious agents. However, special consideration should be given to freezing seal meat for at least 3 d to ensure destruction of tissue cysts of T. gondii.

scholarly journals Recovery of Anthocyanins and Monosaccharides from Grape Marc Extract by Nanofiltration Membranes

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 2003
Author(s):  
Paul Muñoz ◽  
Karla Pérez ◽  
Alfredo Cassano ◽  
René Ruby-Figueroa
Keyword(s):  
Functional Foods ◽  
General Trend ◽  
Value Added ◽  
Operating Conditions ◽  
Permeate Flux ◽  
Ultrasound Assisted Extraction ◽  
Grape Marc ◽  
Assisted Extraction ◽  
The One ◽  
By Products

Wastewaters and by-products generated in the winemaking process are important and inexpensive sources of value-added compounds that can be potentially reused for the development of new products of commercial interest (i.e., functional foods). This research was undertaken in order to evaluate the potential of nanofiltration (NF) membranes in the recovery of anthocyanins and monosaccharides from a clarified Carménère grape marc obtained through a combination of ultrasound-assisted extraction and microfiltration. Three different flat-sheet nanofiltration (NF) membranes, covering the range of molecular weight cut-off (MWCO) from 150 to 800 Da, were evaluated for their productivity as well as for their rejection towards anthocyanins (malvidin-3-O-glucoside, malvidin 3-(acetyl)-glucoside, and malvidin 3-(coumaroyl)-glucoside) and sugars (glucose and fructose) in selected operating conditions. The selected membranes showed differences in their performance in terms of permeate flux and rejection of target compounds. The NFX membrane, with the lowest MWCO (150–300 Da), showed a lower flux decay in comparison to the other investigated membranes. All the membranes showed rejection higher than 99.42% for the quantified anthocyanins. Regarding sugars rejection, the NFX membrane showed the highest rejection for glucose and fructose (100 and 92.60%, respectively), whereas the NFW membrane (MWCO 300–500 Da) was the one with the lowest rejection for these compounds (80.57 and 71.62%, respectively). As a general trend, the tested membranes did not show a preferential rejection of anthocyanins over sugars. Therefore, all tested membranes were suitable for concentration purposes.

Functionality and genomics of selenium and vitamin E supplementation in ruminants

2016 ◽  
Vol 56 (8) ◽  
pp. 1285 ◽  
Author(s):  
S. S. Chauhan ◽  
F. Liu ◽  
B. J. Leury ◽  
J. J. Cottrell ◽  
P. Celi ◽  
...  
Keyword(s):  
Vitamin E ◽  
Functional Foods ◽  
Transition Period ◽  
Animal Health ◽  
Antioxidant Properties ◽  
Meat Products ◽  
Lipid Hydroperoxides ◽  
Great Opportunity ◽  
Multiple Functions ◽  
Function Discovery

Selenium (Se) and vitamin E are essential micronutrients for animal health and production. The major function of both Se and vitamin E is to prevent the oxidative damage of biological membranes and they can influence growth, reproduction, immune function, health, and product quality in ruminants. Both Se and vitamin E are important for maintaining low cellular and systemic concentrations of reactive oxygen species and lipid hydroperoxides, to ensure optimum cellular function. Discovery of various selenoproteins and vitamin E-responsive genes has contributed significantly to improving our understanding about multiple functions of Se and vitamin E. There is evidence that these functions extend beyond the classical antioxidant properties to immunomodulation and intracellular cell signalling and gene regulation. Research in recent years has also shown that supranutritional supplementation of Se and vitamin E is required to improve the performance of ruminants under certain stressful conditions such as heat stress and during transition period. Considering the growing awareness among consumers of the benefits of antioxidant-rich food, there is a great opportunity for the livestock industries to focus on producing antioxidant-enriched milk and meat products or functional foods. The present review focuses on the recent developments in understanding multiple functions of Se and vitamin E at the cellular and molecular level and the effects of supranutritional supplementation on ruminant performance. In addition, the paper also articulates the potential opportunities to produce functional foods enriched with antioxidants, and underlines the need for optimum supplementation of these micronutrients for efficient ruminant production.

Meat Products as Functional Foods

2009 ◽  
pp. 579-600
Author(s):  
Juana L√≥pez ◽  
José Angel Alvarez
Keyword(s):  
Functional Foods ◽  
Meat Products

scholarly journals Temperature ranges for survival and growth of juvenile Saccharina sculpera (Laminariales, Phaeophyta) and applications for field cultivation

ALGAE ◽  
2021 ◽  
Vol 36 (4) ◽  
pp. 231-240
Author(s):  
Soo Hong Kim ◽  
Young Dae Kim ◽  
Mi Sook Hwang ◽  
Eun Kyoung Hwang ◽  
Hyun Il Yoo
Keyword(s):  
Seawater Temperature ◽  
Sustainable Use ◽  
Value Added ◽  
Optimal Growth ◽  
Human Consumption ◽  
Cultivation Period ◽  
Light Intensities ◽  
Sustainable Cultivation ◽  
Survival And Growth ◽  
Upper Level

Saccharina sculpera is highly valued for human consumption and value-added products. However, natural resources of this kelp have decreased sharply and it is in danger of extinction. Resources recovery through cultivation is being trialed to enable the sustainable use of this species. In this study, the temperature range for survival and optimal growth of juvenile S. sculpera was identified and applied to field cultivation. This study investigated the survival and growth of juvenile S. sculpera under six temperatures (i.e., 5, 10, 15, 16, 18, and 20°C) and two light intensities (i.e., 20 and 40 μmol photons m-2 s-1) in an indoor culture experiment. In these experiments, the blade length decreased at 16°C under the both light intensities. The thalli died at 20°C and 20 μmol photons m-2 s-1, and at 18‒20°C and 40 μmol photons m-2 s-1. During the field cultivation, early growth of S. sculpera was highest at the 5 m depth and growth decreased as the water depth increased. When the initial rearing depth was maintained without adjustment throughout the cultivation period (from December to October), all the cultivated S. sculpera plants died during August and September. However, S. sculpera plants lowered from 5 to 15 m and grew to 90.8 ± 13.1 cm in July. The seawater temperature at 15 m depth was similar to the upper level of thermal tolerance demonstrated by juvenile S. sculpera in the indoor culture experiments (16°C or lower). The plants were subsequently lowered to 25 m depth in August, which eventually led to their maturation in October. The present study confirmed that improved growth rates and a delay in biomass loss can be achieved by adjusting the depth at which the seaweeds are grown during the cultivation period. These results will contribute to the establishment of sustainable cultivation systems for S. sculpera.

scholarly journals Development of New Chip Products from Brewer’s Spent Grain

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Reann Garrett ◽  
Danielle Bellmer ◽  
William McGlynn ◽  
Patricia Rayas-Duarte
Keyword(s):  
Sensory Evaluation ◽  
Rating Scale ◽  
Animal Feed ◽  
Value Added ◽  
Human Consumption ◽  
Processing Waste ◽  
Brewing Industry ◽  
Consumer Responses ◽  
Brewer’S Spent Grain ◽  
Spent Grain

Brewer’s spent grain (BSG) is a processing waste generated in large quantities by the brewing industry. It is estimated that over 38 million tons of BSG is produced worldwide each year and is usually used as animal feed, composted, or thrown into landfills. BSG contains valuable nutritional components, including protein, fiber, and antioxidants. Due to its brittle texture, strong nutty flavors, and dark color profiles, BSG has seen limited use in food products for human consumption. The objective of this study was to develop a palatable chip product that maximized the level of inclusion of BSG. Chips were produced that contained BSG levels ranging from 8% to 40%, and the physical and sensory properties of the chips were evaluated. Spent grain samples were provided by Iron Monk in Stillwater and were dried at a low temperature and milled into flour for use in the chip formulation. BSG chips were evaluated for water activity, color, and texture (fracture force). An informal sensory evaluation was conducted to evaluate flavor, texture, and probability of purchase using a 5-point hedonic rating scale. Results showed that there were no significant differences in the texture of the chips containing different levels of BSG. The color measurements showed no significant differences between L ∗ and a ∗ values for the chips containing different inclusion levels of BSG, but there were some differences in the b ∗ values. Results from the sensory evaluation showed that consumers preferred the texture of chips with 40% BSG over chips with 8% BSG, and they were also more likely to purchase the 40% BSG chips. There were no significant differences in flavor among the chips containing different inclusion levels of BSG. These results suggest that, for a chip-type product, BSG inclusion levels up to 40% are possible with positive consumer responses. Development of an alternative value-added product represents an opportunity for breweries nationwide to turn a processing waste into a future asset.

scholarly journals Consumer Acceptance of Fermented Drinks in Malaysia

2021 ◽  
Vol 6 (11) ◽  
pp. 306-314
Author(s):  
Norzalila Kasron ◽  
Musaalbakri Abdul Manan ◽  
Mohd Nur Hafiz Mat Azmin ◽  
Nor Azlina Saari ◽  
Malisah Abd Latip
Keyword(s):  
Willingness To Pay ◽  
Functional Foods ◽  
Raw Materials ◽  
Value Added ◽  
Sampling Technique ◽  
Peninsular Malaysia ◽  
Market Potential ◽  
Government Support ◽  
Consumer Acceptance ◽  
Underlying Structure

Fermented beverages have become a powerful player in the global beverage sector because of the increased demand for health products and their nutritional benefits to societies. This study aimed to identify consumer acceptance and willingness to pay for fermented drinks developed by MARDI. It also will evaluate the market potential of products among industry players. In this study, the data was collected using structured questionnaire and face-to-face interviews focused on the population in Peninsular Malaysia. The population's selection by stratified random sampling technique and the major survey locations included mall and hypermarket. Exploratory factor analysis (EFA) was used to discover the underlying structure of observed variables. A total of 400 respondents had participated in the study. A field survey conducted showed that 54% of respondents knew about functional foods and 55% of these are aware of functional foods based on fruits were in the market. The survey found that 30% of respondents had taken fermented drinks before, while the rest had never known this drink. Age and income have a significant influence on consumers' willingness to pay fermented drinks at a reasonable price if this product is available in the Malaysian market. Government support is needed to encourage the cultivation of indigenous fruit in Malaysia. It can be done through the provision of seed subsidies and financial resources to farmers in expanding and increasing the supply of these raw materials for the production of value-added products.

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.

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