scholarly journals Potential utilization of emulsion gels and multiple emulsions as delivery systems to produce healthier meat products

2021 ◽  
Vol 854 (1) ◽  
pp. 012083
Author(s):  
M Serdaroğlu
Keyword(s):  
Fatty Acid Content ◽  
Meat Product ◽  
Meat Products ◽  
Plant Oils ◽  
Meat Industry ◽  
Great Opportunity ◽  
Fat Replacers ◽  
Multiple Emulsions ◽  
Polyunsaturated Fatty Acid Content ◽  
Product Formulation

Abstract In recent years the increase in consumers’ demands for healthy food have accelerated the studies searching for innovative approaches in meat product formulations. Developing a healthier lipid profile and reducing fat are the most important goals in the meat industry. One of the main problems of animal fat replacement with plant oils is maintaining the technological and sensory properties of the products. Pre-emulsions provide a great opportunity to carry the healthier plant oils to meat systems for increasing mono and polyunsaturated fatty acid content, since adding liquid plant oils directly to product formulation can have technological and sensory problems. Using emulsion gels and multiple emulsions prepared with polyunsaturated oils could be a good option to achieve healthier meat products. This review addresses the emulsion gel and multiple emulsion properties and their use in meat products as fat replacers.

scholarly journals Development of a Methodology for Estimating the Ergosterol in Meat Product-Borne Toxigenic Moulds to Evaluate Antifungal Agents

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 438
Author(s):  
Micaela Álvarez ◽  
Alicia Rodríguez ◽  
Elena Bermúdez ◽  
Elia Roncero ◽  
María J. Andrade
Keyword(s):  
Antifungal Agents ◽  
Limit Of Detection ◽  
Meat Product ◽  
Meat Products ◽  
Ergosterol Biosynthesis ◽  
Array Detector ◽  
Meat Industry ◽  
Ergosterol Content ◽  
Validation Parameters ◽  
Toxigenic Moulds

Antifungal agents are commonly used in the meat industry to prevent the growth of unwanted moulds, such as toxigenic ones, on dry-cured meat products. For enhancing the application of antifungals, their mode of action must be evaluated. Their effect on the mould ergosterol content is one of the most studied ones, since it is the target site of some commercialised antifungals or of those that are in development. The aim of this study was to develop a methodology for determining how the antifungal agents used in the meat industry work. A method for analysing ergosterol was firstly developed using high-performance liquid chromatography with fluorescence detection coupled to a diode array detector (HPLC-FLD/DAD). The chromatographically optimised conditions (gradient and mobile phases) allowed us to reduce the time per analysis with respect to previously published methods up to 22 min. Withing the six checked extraction methods, method 5, showing the best mean recovery values (99.51%), the shortest retention time (15.8 min), and the lowest standard deviation values (9.92) and working temperature (60 °C), was selected. The limit of detection and limit of quantification were 0.03 and 0.1 µg/mL, respectively. All the validation parameters corroborated the method’s suitability. Finally, its feasibility for evaluating the effect of a commercial antifungal preparation (AP) and different herbs that are frequently added to meat products on the ergosterol content of several toxigenic moulds was studied. Differences at the strain level were obtained in the presence of AP. Moreover, the addition of herbs significantly reduced the ergosterol content in Penicillium nordicum up to 83.91%. The developed methodology is thus suitable for screening the antifungals’ role in altering mould ergosterol biosynthesis before their application in real meat products.

scholarly journals The Effect of the Addition of Fiber Preparations on the Color of Medium-Grounded Pasteurized and Sterilized Model Canned Meat Products

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2247
Author(s):  
Mirosław Słowiński ◽  
Joanna Miazek ◽  
Krzysztof Dasiewicz ◽  
Marta Chmiel
Keyword(s):  
Meat Product ◽  
Meat Products ◽  
Quality Characteristics ◽  
Consumer Acceptance ◽  
Meat Industry ◽  
Industrial Practice ◽  
Yellow Color ◽  
Hue Angle ◽  
Canned Meat ◽  
Color Components

A beneficial aspect of the use of fiber preparations in the meat industry is the improvement of some quality characteristics of meat products. However, the preparation added in the amount of 3 or 6% may affect their color. The effect of the addition of barley, wheat and oat fiber preparations with different fiber lengths, in quantities allowing the product to be indicated as “high in fiber” or “source of fiber”, to pasteurized or sterilized medium-grounded canned meat products on their color, was determined. In the obtained canned meat products, the basic chemical composition and the L*, a* and b*, C* (Chroma) and h* (hue angle) color components were determined. The addition of the barley fiber preparation BG 300 to the model canned meat products caused a significant (p ≤ 0.05) darkening and an increase in the proportion of yellow color. In an industrial practice, this may result in poorer consumer acceptance of the meat product. Fiber length of wheat and barley fiber had no effect on the color components of products. The 6% addition of the wheat fiber preparations WF 200R and WF 600R or the oat fiber preparations HF 200 and HF 600 caused an apparent lightening of their color (ΔE > 2) compared to the control products.

scholarly journals The Use of Edible Films Based on Sodium Alginate in Meat Product Packaging: An Eco-Friendly Alternative to Conventional Plastic Materials

Coatings ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 166 ◽  
Author(s):  
Roxana Gheorghita (Puscaselu) ◽  
Gheorghe Gutt ◽  
Sonia Amariei
Keyword(s):  
Sodium Alginate ◽  
Water Solubility ◽  
Meat Product ◽  
Meat Products ◽  
Edible Films ◽  
Meat Industry ◽  
Product Packaging ◽  
Natural Materials ◽  
Plastic Packaging ◽  
Wide Range

The amount of plastics used globally today exceeds a million tonnes annually, with an alarming annual growth. The final result is that plastic packaging is thrown into the environment, and the problem of waste is increasing every year. A real alternative is the use bio-based polymer packaging materials. Research carried out in the laboratory context and products tested at the industrial level have confirmed the success of replacing plastic-based packaging with new, edible or completely biodegradable foils. Of the polysaccharides used to obtain edible materials, sodium alginate has the ability to form films with certain specific properties: resistance, gloss, flexibility, water solubility, low permeability to O2 and vapors, and tasteless or odorless. Initially used as coatings for perishable or cut fresh fruits and vegetables, these sodium alginate materials can be applied to a wide range of foods, especially in the meat industry. Used to cover meat products, sodium alginate films prevent mass loss and degradation of color and texture. The addition of essential oils prevents microbial contamination with Escherichia coli, Salmonella enterica, Listeria monocytogenes, or Botrytis cinerea. The obtained results promote the substitution of plastic packaging with natural materials based on biopolymers and, implicitly, of sodium alginate, with or without other natural additions. These natural materials have become the packaging of the future.

213 Nutritional and Genetic Influences on Fatty Acid Composition of Beef and Lamb

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 111-111
Author(s):  
Susan K Duckett ◽  
Alexandra R Thomas ◽  
Aliute Udoka ◽  
Maslyn A Greene
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Fatty Acid Content ◽  
Meat Product ◽  
Meat Products ◽  
Animal Tissues ◽  
Main Fatty Acid ◽  
Ruminant Meat

Abstract There is increased competition in the protein market with the entrance of cell-based and plant-based products. Consumers issues with consumption of red meat typically center around saturated (SFA) fatty acid content and environmental impacts associated with production. Nutritional system used for finishing beef and lamb alters fatty acid composition of the meat product. Forages and grasses that are utilized in a grass-fed finishing system increases the animal’s intake of a-linolenic acid (C18:3 n-3), the main fatty acid present in plants (57%) that can be converted to eicosapentaenoic (C20:5 n-3), docosapentaenoic (C22:5 n-3) and docosahexaenoic (C22:6 n-3) acids in animal tissues. Grain-fed finishing systems increases the animal’s intake of linoleic acid (C18:2 n-6), the main fatty acid present in corn grain (57%), that can be converted to arachidonic acid (C20:4 n-6) and docosatetraenoic acid (C22:4 n-6) in animal tissues. Biohydrogenation of polyunsaturated fatty acids (PUFA) is extensive in the rumen (> 80% of dietary PUFA) and rumen protected supplements are needed to enhance PUFA content of ruminant meat products. Saturated (SFA) and monounsaturated (MUFA) fatty acids are the majority (>75% of total fatty acids) of fatty acids present in ruminant meat products. Therefore, finding approaches to attain greater desaturation of palmitic and stearic acids to their MUFA products, palmitoleic and oleic acids, would be most beneficial. The content of oleic acid and MUFA in beef is highly heritable and some breeds have high levels of MUFA. Stearoyl-CoA desaturase (SCD1) is the rate limiting enzyme in the production of MUFA. More research is needed to find ways of altering SCD1 expression in meat animal tissues to enhance MUFA and lower SFA content.

scholarly journals Effect of Salting Duration on Lipid Oxidation and the Fatty Acid Content of Dry-Cured Lacon

2013 ◽  
Vol 3 (1) ◽  
pp. 46 ◽  
Author(s):  
Ruben Garrido ◽  
Jose M. Lorenzo ◽  
Inmaculada Franco ◽  
Javier Carballo
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Total Fatty Acid ◽  
Acid Content ◽  
Manufacturing Process ◽  
Fatty Acid Content ◽  
Subcutaneous Fat ◽  
Meat Product ◽  
Polyunsaturated Fatty Acid Content ◽  
Peroxide Values

<p>We investigated the effects of salting duration (3, 4 or 5 days) on lipid oxidation and the total fatty acid content of muscular fat and subcutaneous fat during the manufacturing of dry-cured lacon, a traditional meat product made in NW Spain from pork foreleg. Two batches of lacon were processed using each salting duration. In each batch, samples were analysed at seven different times throughout the manufacturing process. In each sample, the moisture and NaCl contents, and the peroxide value of the fat and the total fatty acid contents were determined in both the muscular and the subcutaneous fat.</p> <p>Increasing the salting duration significantly increased lipid oxidation (as indicated by peroxide values), in both the muscular and the subcutaneous fat and at all sampling times throughout the manufacturing process. At the end of the ripening stage, the average peroxide values were 7.69, 17.79 and 21.72 meq. of O<sub>2</sub>/kg of subcutaneous fat and 10.78, 24.96 and 26.48 meq. of O<sub>2</sub>/kg of muscular fat, in the batches salted for 3, 4 and 5 days, respectively.</p> <p>Salting duration significantly affected the fatty acid content, particularly that of polyunsaturated fatty acids and the linoleic acid within these. The polyunsaturated fatty acid content of lacon pieces salted for 3 days were significantly higher than those of pieces salted for 4 or 5 days, in both the muscular and subcutaneous fat.</p>

scholarly journals Oxidative stability of blesbok, springbok and fallow deer droëwors with added rooibos extract

2015 ◽  
Vol Volume 111 (Number 11/12) ◽  
Author(s):  
Maxine Jones ◽  
Louwrens C. Hoffman ◽  
Magdalena Muller ◽  
◽  
◽  
...  
Keyword(s):  
Oxidative Stability ◽  
South African ◽  
Fatty Acid Content ◽  
Iron Concentration ◽  
Meat Product ◽  
Fallow Deer ◽  
Polyunsaturated Fatty Acid Content ◽  
Lipid Stability ◽  
Lipid And Protein Oxidation ◽  
High Level

Abstract The addition of rooibos extract (RBE) (0%, 0.25%, 0.50%, 1.0% RBE) to improve the oxidative stability of blesbok, springbok and fallow deer droëwors (dried sausage) was studied. RBE treatments had no effects (p more than 0.05) on the lipid and protein oxidation of the dried product. With the addition of RBE 0.25%, lipid stability after drying showed the malonaldehydes decreased considerably. Haem-iron concentration increased after drying and differed (p less than 0.05) between RBE treatments within the dried stage within species. There were no differences (p more than 0.05) between the moisture, protein and fat contents between treatments within a specific processing stage. With the high polyunsaturated fatty acid content of the sausages, a high level of oxidation occurred. Even though RBE addition did not reduce oxidation significantly during the drying process, it could be a successful addition to the traditional South African meat product if it is shown to impart positive flavour attributes.

Effect of long-chain dietary polyunsaturated fatty acid content on pig meat

1993 ◽  
Vol 1993 ◽  
pp. 11-11
Author(s):  
C.O. Leskanich ◽  
R.C. Noble ◽  
C.A. Morgan
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Content ◽  
Meat Products ◽  
Fat Intake ◽  
Valuable Contribution ◽  
Dietary Polyunsaturated Fatty Acid ◽  
Polyunsaturated Fatty Acid Content ◽  
Physical Effects ◽  
Pig Meat ◽  
Time Required

Recent health recommendations regarding fat intake have highlighted the importance of consuming polyunsaturated fatty acids (British Nutrition Foundation, 1992) in a manner which takes into consideration the physiologically competitive n-6 and n-3 fatty acid families. Through dietary modification, pig meat and meat products provide a valuable contribution toward this aim (Morgan et al, 1992) although concerns relating to changes in physical and taste properties are hindrances to commercial acceptance. The aim of this investigation was therefore to obtain information on the optimum length of time required to significantly alter the fatty acid composition of pig meat without incurring deleterious physical effects.

scholarly journals Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2633
Author(s):  
Melisa Lamri ◽  
Tanima Bhattacharya ◽  
Fatma Boukid ◽  
Imene Chentir ◽  
Amira Leila Dib ◽  
...  
Keyword(s):  
Economic Value ◽  
Meat Products ◽  
Storage Period ◽  
Cost Effective ◽  
Industrial Applications ◽  
Economic Evaluations ◽  
Processed Meat ◽  
Meat Industry ◽  
Sustainable Food ◽  
Product Formulation

Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, and applications of nanoparticles to process and preserve fresh meat and processed meat products. Nanoparticles can be used to reinforce the packaging material resulting in the improvement of sensory, functional, and nutritional aspects of meat and processed meat products. Further, these particles can be used in smart packaging as biosensors to extend the shelf-life of fresh and processed meat products and also to monitor the final quality of these products during the storage period. Nanoparticles are included in product formulation as carriers of health-beneficial and/or functional ingredients. They showed great efficiency in encapsulating bioactive ingredients and preserving their properties to ensure their functionality (e.g., antioxidant and antimicrobial) in meat products. As a result, nanoparticles can efficiently contribute to ensuring product safety and quality whilst reducing wastage and costs. Nevertheless, a wider implementation of nanotechnology in meat industry is highly related to its economic value, consumers’ acceptance, and the regulatory framework. Being a novel technology, concerns over the toxicity of nanoparticles are still controversial and therefore efficient analytical tools are deemed crucial for the identification and quantification of nanocomponents in meat products. Thus, migration studies about nanoparticles from the packaging into meat and meat products are still a concern as it has implications for human health associated with their toxicity. Moreover, focused economic evaluations for implementing nanoparticles in meat packaging are crucial since the current literature is still scarce and targeted studies are needed before further industrial applications.

scholarly journals FATTY ACIDS CHEMICAL QUALITY OF COOKED CHICKEN LUNCHEON MEAT PRODUCT PRODUCED BY THE USE OF FAT REPLACERS

2020 ◽  
Vol 7 (2) ◽  
pp. 31-38
Author(s):  
Ayman Nasr Mahmoud Khalil ◽  
Herbert W. Ockerman
Keyword(s):  
Fatty Acids ◽  
Sodium Alginate ◽  
Meat Product ◽  
Meat Products ◽  
Rice Flour ◽  
Chemical Quality ◽  
Low Fat ◽  
Fat Replacers ◽  
Luncheon Meat

Nowadays, there is a great interest regarding demand for foods with low-fat meat products to decrease the risk of nutritional diseases. Several strategies had been reported to reduce fat contents of meat products. The term fat replacer is used to describe a wide variety of products that replace some or all of the fat in foods. In the last years, chicken luncheon meat became one of the most commonly widely marketed and distributed meat products all over the world due to its delicious taste and cheap price. In this study, the chemical quality of the chicken luncheon meat produced either by; sun flower oil, sun flower oil and sodium alginate, sun flower oil, sodium alginate and rice flour, sun flower oil, sodium alginate, rice flour and gum Arabic as fat replacers was evaluated according to market reference toward production of new chicken meat luncheon of low fat, cholesterol and calories. The results revealed that application of fat replacers in cooked chicken luncheon meat enhanced the quality of saturated, monounsaturated and polyunsaturated fatty acids improving its nutritional value.

DEVELOPMENT OF TECHNOLOGY FOR A DELICATE LAMB PRODUCT

2020 ◽  
Vol 15 (10) ◽  
pp. 1364-1370
Author(s):  
N.V. Shirokova ◽  
◽  
E.V. Levkovskaya ◽  
I.D. Rysinova ◽  
◽  
...  
Keyword(s):  
Raw Materials ◽  
Meat Product ◽  
Meat Products ◽  
Raw Material ◽  
Industrial Complex ◽  
Meat Industry ◽  
Sustainable Food ◽  
Treatment And Prevention ◽  
Taste And Smell

The article is devoted to the development of technology for obtaining an innovative meat product from mutton. One of the main tasks of the agro-industrial complex is the development of technologies for the production of meat products for general and special purposes. In this context, it should be noted that the creation of meat products intended for the treatment and prevention of diseases is a priority area in the food industry of social and economic importance. To date, certain results have already been achieved in this direction. However, the cluster of functional meat products in the Russian Federation is poorly developed. In terms of organoleptic properties, lamb has features that must be taken into account when developing new products on an industrial basis. Features of taste and smell of meat, its technological properties limit the use of this type of raw material in the production of meat products. The effect of the composition of the injection brine, the formulation of which included infusion of juniper berries, food phosphate "Biofos-90" and curing ingredients, on the quality of the finished product was studied. It was found that the use of a multicomponent injection brine in combination with mechanical processing of mutton promotes the formation of an elasticviscous-plastic structure of the meat system by increasing the functional properties of muscle proteins. The development and improvement of existing technologies for the production of meat products, the rational use of food raw materials predetermine the modern system of creating a sustainable food base for the country. The integrated use of mutton as one of the main raw materials of the meat industry in some regions of our country is also aimed at solving these problems.

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