Goat meat products

Abstract In general, goat meat is not inferior to other meat types regarding nutritional and biological value–it has a high protein content (up to 29%), and it is a good source of minerals, vitamin B-complex, and essential amino acids. However, the meat of older and culled goats is less juicy, less tender, has a characteristically different odour and taste compared to kids’ goat meat (and meat of other animals), and thus tends to be less desirable. Different meat products could be produced using goat meat (including culled goat meat): dry-fermented sausages (e.g. sucuk), dry-cured meats (Violino di capra–goat prosciutto), frankfurters, mortadella, etc. without adverse effects on products' technological properties. The negative impact of goat meat on the properties of meat products is mainly associated with the use of goat fatty tissue. However, this could be overcome by using fatty tissue of other animals (e.g. pork back fat or beef fatty tissue).

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Adding Blends of NaCl, KCl, and CaCl2to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life

Journal of Food Quality ◽

10.1155/2017/7085798 ◽

2017 ◽

Vol 2017 ◽

pp. 1-8 ◽

Cited By ~ 6

Author(s):

Bibiana Alves dos Santos ◽

Paulo Cezar Bastianello Campagnol ◽

Mariane Bittencourt Fagundes ◽

Roger Wagner ◽

Marise Aparecida Rodrigues Pollonio

Keyword(s):

Fatty Acids ◽

Lipid Oxidation ◽

Meat Products ◽

Good Alternative ◽

Curing Process ◽

Low Sodium ◽

Oxidative Reactions ◽

Fermented Sausages ◽

Dry Fermented Sausages ◽

And Storage

The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2(1 : 1) on lipid oxidation of dry fermented sausages was investigated. We found that a 50% reduction in NaCl decreased the intensity of the reactions to lipid oxidation, while treatments with added CaCl2resulted in increased lipid oxidation during manufacture and storage. Fatty acid composition also changed owing to the presence of KCl and CaCl2, showing a decrease in saturated, monounsaturated, and polyunsaturated fatty acids after 30 days of storage. Furthermore, a decreased intensity ofL⁎and increasedb⁎values were found in salamis with CaCl2. These results suggest that using CaCl2as a substitute for NaCl increases the intensity of oxidative reactions while the addition of KCl could be a good alternative to reduce the NaCl content in fermented meat products.

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The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions

Molecules ◽

10.3390/molecules26010223 ◽

2021 ◽

Vol 26 (1) ◽

pp. 223

Author(s):

Lei Li ◽

Carmela Belloch ◽

Mónica Flores

Keyword(s):

Amino Acid ◽

Volatile Compounds ◽

Maillard Reaction ◽

Meat Products ◽

Model Systems ◽

Flavor Compounds ◽

Curing Conditions ◽

Fermented Sausages ◽

Dry Fermented Sausages ◽

Cured Meat

Flavor is amongst the major personal satisfaction indicators for meat products. The aroma of dry cured meat products is generated under specific conditions such as long ripening periods and mild temperatures. In these conditions, the contribution of Maillard reactions to the generation of the dry cured flavor is unknown. The main purpose of this study was to examine mild curing conditions such as temperature, pH and aw for the generation of volatile compounds responsible for the cured meat aroma in model systems simulating dry fermented sausages. The different conditions were tested in model systems resembling dry fermented sausages at different stages of production. Three conditions of model system, labeled initial (I), 1st drying (1D) and 2nd drying (2D) and containing different concentrations of amino acid and curing additives, as well as different pH and aw values, were incubated at different temperatures. Changes in the profile of the volatile compounds were investigated by solid phase microextraction and gas chromatography mass spectrometry (SPME-GS-MS) as well as the amino acid content. Seventeen volatile compounds were identified and quantified in the model systems. A significant production of branched chain volatile compounds, sulfur, furans, pyrazines and heterocyclic volatile compounds were detected in the model systems. At the drying stages, temperature was the main factor affecting volatile production, followed by amino acid concentration and aw. This research demonstrates that at the mild curing conditions used to produce dry cured meat product volatile compounds are generated via the Maillard reaction from free amino acids. Moreover, in these conditions aw plays an important role promoting formation of flavor compounds.

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MORPHOLOGY OF THE SURFACE OF COOKED SAUSAGES MADE WITH THE COLLAGEN-CONTAINING PROTEIN ADDITIVE “BILKOZYNE”

Food Science and Technology ◽

10.15673/fst.v12i2.935 ◽

2018 ◽

Vol 12 (2) ◽

Author(s):

V. Pasichnyi ◽

Ye. Kotliar ◽

M. Polumbryk ◽

V. Litvyak

Keyword(s):

Negative Impact ◽

Meat Products ◽

Essential Amino Acids ◽

Production Costs ◽

Partial Hydrolysis ◽

Food Ingredient ◽

Average Area ◽

Muscle Tissues ◽

Main Component ◽

Hydrolysis Of

The purpose of this study was to investigate the effect of the collagen-based additive Bilkozyne on the texture of cooked sausages. This additive is a food ingredient obtained by partial hydrolysis of a beef skin split. We suggested that Bilkozyne usage in the formulae of meat products will allow reducing production costs and improving the texture of the final product. We used scanning electron microscopy (SEM) regarded as a unique tool in the comprehensive research of the texture of food products. Prior to that, we had developed a protein stabiliser (PS), based on Bilkozyne and other hydrocolloids, in order to distribute fats uniformly in the protein matrix of mincemeat. The influence of PS on the surface morphology of dried samples of cooked chicken sausages made from the mincemeat has been investigated. The main component (60 %) of the PS was collagen containing the protein Bilkozyne. The PS levels in the cooked sausages were 10 % and 15 %. Qualitative changes of the texture of cooked sausages have been examined by means of high resolution SEM. The following morphological parameters of the samples have been examined: the number of holes per 1000 µm2 of the area of the sample; the average area of the holes, µм2; the holes ellipticity; the average area of the surface without the holes per 1000 µм2 of the area of the sample. It has been shown that adding 10 % of the PS in the hydrated form results in essential improvement of the morphological features of the sausages as compared to those made with non-hydrated PS. It has been found that an increase of the PS in the formulae from 10 % to 15 % has a negative impact on the texture of the final products, causing a significant decrease in the hydration degree of the myofibrillar proteins of the meat’s muscle tissues. Bilkozyne has a positive effect on the distribution of fats and proteins in the mincemeat. This makes it possible not to change the source of fats in cooked sausages. Thus, the inclusion of Bilkozyne into the formula of cooked sausages results not only in the improvement of their texture, but also in the increase of essential amino acids content.

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Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future Perspectives

Acta veterinaria ◽

10.2478/acve-2018-0031 ◽

2018 ◽

Vol 68 (4) ◽

pp. 373-390 ◽

Cited By ~ 5

Author(s):

Nedjeljko Karabasil ◽

Tamara Bošković ◽

Igor Tomašević ◽

Dragan Vasilev ◽

Mirjana Dimitrijević ◽

...

Keyword(s):

Food Safety ◽

Safety Management ◽

Meat Products ◽

Current Status ◽

Meat Production ◽

Food Hygiene ◽

Production Methods ◽

Fermented Sausages ◽

Dry Fermented Sausages ◽

The Republic

Abstract The production of traditional meat products has a considerable potential in the Republic of Serbia, particularly in small and micro (household) establishments. Among a large number of traditional meat products, dry fermented sausages and dried meat products are the most important and commonly appreciated by consumers. There is, however, a need for a better standardization of the production in this meat sector, and also implementation of necessary food hygiene rules and HACCP principles according to hygiene regulations. There are provisions in the Food Safety Law, stating the principles of flexibility, which would allow for traditional meat producers and their associations to apply for derogations in food hygiene regulations. This would enable traditional small and micro food business operators to better use their resources, relax administrative burden and use traditional production methods in the most appropriate manner, always respecting hygiene and safety principals. This review paper analyses the current status of traditional meat production in small and micro establishments in Serbia, emphasizing a need for further improvements in food safety management and standardization.

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New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

Foods ◽

10.3390/foods9081066 ◽

2020 ◽

Vol 9 (8) ◽

pp. 1066 ◽

Cited By ~ 1

Author(s):

Vladimir Tomović ◽

Branislav Šojić ◽

Jovo Savanović ◽

Sunčica Kocić-Tanackov ◽

Branimir Pavlić ◽

...

Keyword(s):

Essential Oil ◽

Sodium Nitrite ◽

Meat Products ◽

Storage Period ◽

Thiobarbituric Acid ◽

Partial Replacement ◽

Salmonella Spp ◽

Juniperus Communis ◽

Fermented Sausages ◽

Dry Fermented Sausages

The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages produced with different levels of fat (15 and 25%) and sodium nitrite (0, 75 and 150 mg/kg) was assessed. Reduced level of sodium nitrite (75 mg/kg) in combination with all three concentrations of JEO (0.01–0.10 µL/g) resulted in satisfying physico-chemical (color and texture) properties and improved oxidative stability (TBARS < 0.3 mg MDA/kg) of dry fermented sausages produced with 25% of fat. However, sausages produced with 0.10 µL/g of JEO had untypical flavor. No foodborne pathogens (Escherichia coli, Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia) were detected in any sample throughout the storage period (225 days). The results of this study revealed significant antioxidative activity of JEO and consequently its high potential as effective partial replacement for sodium nitrite in dry fermented sausages.

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Nitrite content in meat products from the Serbian market and estimated intake

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/854/1/012106 ◽

2021 ◽

Vol 854 (1) ◽

pp. 012106

Author(s):

D Vranic ◽

V Koricanac ◽

D Milicevic ◽

J Djinovic-Stojanovic ◽

T Geric ◽

...

Keyword(s):

Adult Population ◽

Meat Product ◽

Daily Intake ◽

Meat Products ◽

Dietary Exposure ◽

Meat Industry ◽

Nitrite Ion ◽

Fermented Sausages ◽

Dry Fermented Sausages ◽

Nitrite Content

Abstract The aim of this study was to determine levels of nitrites in some meat products sold on the Serbian market over a period of 3 years (2018-2020) and to compare results with maximum residue levels as well to discuss dietary exposure of the Serbian adult population to nitrites.A total of 1291 meat product samples, produced by the Serbian meat industry or imported (509 dry fermented sausages, 37 semi-dry fermented sausages, 451 finely minced cooked sausages and 294 coarsely minced cooked sausages), were obtained from the Serbian retail market during 2018-2020.Higher mean levels of nitrite content, expressed as NaNO2, were found in cooked sausages (40.35 mg kg-1, finely minced and 33.75 mg kg-1, coarsely minced) compared to fermented sausages (1.86 mg kg-1 dry fermented and 1.83 mg kg-1, semi-dry fermented).The average dietary exposure to nitrites, expressed as nitrite ion, for the Serbian adult population varies from 0.001 to 0.015 mg kg-1body weight (BW) day-1 and was far below the European acceptable daily intake (0.07 mg kg-1 BW day-1). In conclusion, the concentrations of nitrite in all meat products were below established maximum permitted levels (national and European), indicating that the use of nitrite as a food additive in Serbia is generally in line with existing regulations.

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Comparison of Chemical Composition and Fatty Acid Profile of Traditional Meat Products from Croatia and Montenegro

Journal of Food Quality ◽

10.1155/2021/5586436 ◽

2021 ◽

Vol 2021 ◽

pp. 1-10

Author(s):

Jelka Pleadin ◽

Tina Lešić ◽

Vesna Vujačić ◽

Dragan Milićević ◽

Anamarija Buneta ◽

...

Keyword(s):

Fatty Acid ◽

Chemical Composition ◽

Fatty Acid Profile ◽

Methyl Esters ◽

Meat Products ◽

Chemical Components ◽

Chemical Compositions ◽

Fermented Sausages ◽

Dry Fermented Sausages ◽

Cured Meat

The aim of this study was to compare chemical composition and fatty acid profile of Croatian and Montenegrin dry-cured meat products and dry-fermented sausages produced using a similar technology. Five types of products (n = 60) from both countries, i.e., prosciutto, sausages, pancetta, dry sirloin, and dry rack, were analysed. Basic chemical compositions and fatty acid methyl esters were determined using the accredited ISO methods. The obtained results showed no significant differences between Croatian and Montenegrin meat products in most of their chemical components, except for pancetta, in which significant differences in moisture ( p = 0.007), fat ( p = 0.016), and sugar ( p = 0.027) contents were established. The highest protein share, significantly differing between the countries of origin, was determined in prosciutto ( p = 0.018) and dry sirloin samples ( p = 0.014). As for individual fatty acids, the most represented was oleic acid (C18 : 1n − 9c, OA) in prosciutto (42.29%–42.34%), followed by palmitic (C16 : 0, PA) and stearic acid (C18 : 0, SA) in Croatian dry sirloin (27.60%) and dry rack (16.08%). The obtained monounsaturated fatty acid (MUFA), saturated fatty acid (SFA), and polyunsaturated fatty acid (PUFA) shares are typical of pork meat products and were in the following decreasing order: 41.97–49.75%, 39.96–45.94%, and 7.69–14.96%, respectively. The n − 6/n − 3 ratios, which were five- to eight-fold higher than recommended, ranged from 14.82 (pancetta, Montenegro) to 25.83 (pancetta, Croatia) with differences between the countries of origin seen only in pancetta samples ( p < 0.001). Lipid quality indices (PUFA/SFA ratios), spanned from 0.17 (dry sirloin, Croatia) to 0.38 (pancetta, Montenegro), were also not in accordance with health recommendations. Since Montenegrin traditional meat products are unexplored yet, the obtained results could facilitate the procedure of their designation of origin and consequently contribute to their valorisation and recognisability in the international market.

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Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review

Foods ◽

10.3390/foods9081111 ◽

2020 ◽

Vol 9 (8) ◽

pp. 1111

Author(s):

Maria Martuscelli ◽

Annalisa Serio ◽

Oriana Capezio ◽

Dino Mastrocola

Keyword(s):

Animal Species ◽

Raw Materials ◽

Meat Products ◽

Religious Communities ◽

Processed Meat ◽

Raw Meat ◽

Oxidative Reactions ◽

Fermented Sausages ◽

Dry Fermented Sausages ◽

Halal Food

Only some animal species could be transformed into ḥalāl salami and the raw meat must be obtained from ritually slaughtered animals. Several scientific studies have been conducted on ritual slaughtering practices and manufacturing of meat products for Jewish and Muslim religious communities; furthermore, many projects have been funded by the European Community on this topic. The authenticity and traceability of meat is one of the priorities of ḥalāl food certification systems. The pig matrix (meat and/or lard) may be fraudulently present in ḥalāl processed meat, as well as salami, for both economic and technological purposes; in fact, the use of these raw materials reflects the easier availability and their lower cost; furthermore, it allows manufacturers to obtain final products with better quality (sensory properties) and stability (especially with respect to oxidative reactions). The aim of this review is to discuss the qualitative and technological aspects of ḥalāl raw meat for dry fermented sausages (salami); moreover, this study focuses on the most recent studies carried out on the certification system and on the analytical methods performed in order to solve problems such as fraud and adulteration of ḥalāl salami and other halal meat foods.

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Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria

Food Technology and Biotechnology ◽

10.17113/ftb.59.03.21.7114 ◽

2021 ◽

Vol 59 (3) ◽

Author(s):

Taxiarchoula Magra ◽

Nikolaos Soultos ◽

Chrysostomos Dovas ◽

Ekaterini Papavergou ◽

Thomai Lazou ◽

...

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Meat Products ◽

Starter Cultures ◽

Probiotic Properties ◽

Oil Emulsion ◽

Fat Substitute ◽

Fermented Sausages ◽

Dry Fermented Sausages ◽

Pork Fat

Research background. Formulations based on vegetable or fish oil and modifications in the production technology of dry fermented sausages have emerged in recent years aiming to achieve the desirable target of reducing the fat content of these meat products. However, previous efforts have confronted many difficulties, such as high weight loss and unacceptable appearance due to intensely wrinkled surfaces and case hardening. The objective of this study was to produce and evaluate dry fermented sausages by utilizing a meat protein-olive oil emulsion as fat substitute and indigenous lactic acid bacteria (LAB) with probiotic properties isolated from traditional Greek meat products. Experimental approach. A novel formulation with extra virgin olive oil and turkey protein was developed to totally replace the conventionally added pork fat. Identification and evaluation of the probiotic and safety characteristics of autochthonous LAB isolates from spontaneously fermented sausages were performed and three LAB isolates were finally selected as starter cultures. Physicochemical, microbiological and sensory analyses were carried out in all treatments (control, L. acidophilus, L. casei, L. sakei, P. pediococcus) during fermentation. Results and conclusions. Ready-to-eat sausages were found to be microbiologically stable. The olive oil-based formulation produced in this study generated a mosaic pattern visible in the sliced product simulating the fat in conventional fermented sausages and was regarded as an ideal fat substitute for the production of fermented sausages. An autochthonous isolate of Lactobacillus casei exhibited the best adaptation in the final products as it was molecularly identified to be present in the highest counts among the LAB isolates used as starter cultures. Novelty and scientific contribution. Α novel and high-quality dry fermented meat product was produced replacing added pork fat with a fat substitute based on a meat protein-olive oil emulsion. Autochthonous LAB with in vitro probiotic properties could have a potential use in large-scale novel dry fermented sausages production. Such isolates could be used as starters in an effort to standardize the production process and retain the typical organoleptic and sensory characteristics. Moreover, isolates like L. casei 62 that survived in high counts in the final products, can increase the safety of fermented sausages by competing not only with pathogens but also with the indigenous microbiota and could have a potential functional value for the consumer.

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Sage (Salvia officinalis L.) Essential Oil as a Potential Replacement for Sodium Nitrite in Dry Fermented Sausages

Processes ◽

10.3390/pr9030424 ◽

2021 ◽

Vol 9 (3) ◽

pp. 424

Author(s):

Branislav Šojić ◽

Vladimir Tomović ◽

Jovo Savanović ◽

Sunčica Kocić-Tanackov ◽

Branimir Pavlić ◽

...

Keyword(s):

Essential Oil ◽

Sodium Nitrite ◽

Negative Impact ◽

Thiobarbituric Acid ◽

Physico Chemical ◽

Fermented Sausages ◽

Colony Forming Units ◽

Dry Fermented Sausages ◽

Plate Counts ◽

Salvia Officinalis L

This study investigates the effects of sodium nitrite replacement by the sage essential oil (SEO), on the physico-chemical, microbiological and sensory quality of dry fermented sausages (DFS) during 225 days of storage. The SEO (0.00, 0.05 and 0.10 µL/g) was added in DFS batters formulated with different levels of pork back fat (15% and 25%) and sodium nitrite (0, 75 and 150 mg/kg). The inclusion of SEO had no negative impact on pH, color (instrumental and sensory) and texture parameters. Total plate counts were lower than 6 log CFU (colony forming units)/g in all samples throughout the storage. Furthermore, the addition of SEO at concentration of 0.05 µL/g provided acceptable TBARS (2-Thiobarbituric acid reactive substances) values (<0.3 mg MDA (malondialdehyde)/kg) in the samples produced with reduced levels of sodium nitrite (0 and 75 mg/kg) without negative alternations on sensory attributes of odor and flavor. Generally, our findings confirmed that the usage of SEO could be a good solution to produce healthier DFS with reduced levels of sodium nitrite.

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