Using natural and novel antimicrobials to improve the safety and shelf-life stability of processed meat products

2011 ◽  
pp. 299-330
Author(s):  
Lauková A.
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Processed Meat ◽  
Shelf Life Stability

Use of Sorbates in Meat Products, Fresh Poultry and Poultry Products: A Review1

1982 ◽  
Vol 45 (4) ◽  
pp. 374-383 ◽  
Author(s):  
MICHAEL C. ROBACH ◽  
JOHN N. SOFOS
Keyword(s):  
Adverse Effects ◽  
Shelf Life ◽  
Sodium Nitrite ◽  
Antimicrobial Agents ◽  
Sorbic Acid ◽  
Meat Products ◽  
Potassium Sorbate ◽  
Processed Meat ◽  
Poultry Products ◽  
Wide Range

Extensive research conducted in recent years has examined the efficiency of both potassium sorbate and sorbic acid (sorbates) as antimicrobial agents in a wide range of processed meat, and fresh and processed poultry products. In addition to their action against pathogens, effects of sorbates on product shelf-life, sensory qualities, and nitrosamine formation have also been examined in laboratory, pilot plant and commercial scale studies. The use of sorbates in these products appears to extend several benefits to both producers and consumers. Extensive studies involving bacon have shown a major reduction in nitrosamine levels associated with inclusion of potassium sorbate and reduction of sodium nitrite in the curing brine. Simultaneously, the low sodium nitrite/potassium sorbate combinations have maintained or even improved antibotulinal activity in temperature-abused products. In addition, potassium sorbate or sorbic acid have delayed growth and toxin production by Clostridium botulinum in other products including cooked and cured red meat and poultry sausages. The compounds have also been shown to extend the shelf-life and delay growth of other pathogenic microorganisms in several products including bacon; cooked, cured meat sausages; cooked, cured or uncured poultry products; fresh poultry; and other meats, including dry cured and fermented products. Sensory evaluation studies have shown that sorbate levels recommended for use in these products (0.26%) do not have adverse effects on product quality characteristics. Allergic type symptoms attributed to experimental bacon from one study were not linked directly with either potassium sorbate or other formulation ingredients, and all available information does not indicate development of any adverse effects from use of sorbates at recommended levels. In summary, the results of studies conducted in meat products indicate that sorbates deserve consideration as potential alternatives to current formulations or processes involved in the manufacture of processed meat and fresh and processed poultry products.

scholarly journals Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1598
Author(s):  
Angelos Papadochristopoulos ◽  
Joseph P. Kerry ◽  
Narelle Fegan ◽  
Catherine M. Burgess ◽  
Geraldine Duffy
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Food Contamination ◽  
Food Preservation ◽  
Processed Meat ◽  
Meat Industry ◽  
Future Perspectives ◽  
Food Industries ◽  
Microbial Agents

Microbial food contamination is a major concern for consumers and food industries. Consumers desire nutritious, safe and “clean label” products, free of synthetic preservatives and food industries and food scientists try to meet their demands by finding natural effective alternatives for food preservation. One of the alternatives to synthetic preservatives is the use of natural anti-microbial agents in the food products and/or in the packaging materials. Meat and processed meat products are characteristic examples of products that are highly perishable; hence natural anti-microbials can be used for extending their shelf-life and enhancing their safety. Despite several examples of the successful application of natural anti-microbial agents in meat products reported in research studies, their commercial use remains limited. This review objective is to present an extensive overview of recent research in the field of natural anti-microbials, covering essential oils, plant extracts, flavonoids, animal-derived compounds, organic acids, bacteriocins and nanoparticles. The anti-microbial mode of action of the agents, in situ studies involving meat products, regulations and, limitations for usage and future perspectives are described. The review concludes that naturally derived anti-microbials can potentially support the meat industry to provide “clean label”, nutritious and safe meat products for consumers.

scholarly journals The use of soy protein isolate in meatballs and its effect on the quality and shelf life of the product

2021 ◽  
pp. 48-58
Author(s):  
Joko Hermanianto ◽  
Dhita Sari ◽  
Nugraha Edhi Suyatma
Keyword(s):  
Shelf Life ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Meat Products ◽  
Protein Isolate ◽  
Processed Meat ◽  
Oil Emulsion ◽  
Porous Texture ◽  
Isolated Soy Protein ◽  
Target Consumer

Beef meatballs are in great demand by the public because of their non- porous texture, juicy, and chewy characteristics, as well as their ability to be stable at cooking temperatures with a long shelf life. The use of Isolated Soy Protein (ISP) shapes the character of meatballs because of its functional properties, including good water holding capacity and emulsion stability formation in a mixture of processed meat products. This research aims to technically determine the multiple emulsion properties of ISP at doses of 0%, 2%, 4%, and 8% and obtain a meatball formulation with a long shelf life that suits the target consumer. The tests include the ISP emulsification, meatball peel formation, product stability, Arrhenius shelf life method, and the sensory evaluation of the hedonic test. Subsequently, data were processed in a completely randomized 1x5 and a 4x3 factorial design using SPSS. The emulsification properties of ISP were determined by producing OE (Oil Emulsion) and PG (Purine Gel). Furthermore, ISP was discovered to change the percentage of meat consumed by approximately 2% as the characteristics of meatball products desired by consumers were achieved. The best formulation of meatballs was achieved with 2% dry ISP in the first mixing and was conducted at a boiling point of 65°C

Morphological, textural and physico-chemical characterization of processed meat products during their shelf life

2020 ◽  
Vol 26 ◽  
pp. 100164
Author(s):  
Elodie Melro ◽  
Filipe Antunes ◽  
Inês Cruz ◽  
Philippe E. Ramos ◽  
Fátima Carvalho ◽  
...  
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Chemical Characterization ◽  
Processed Meat ◽  
Physico Chemical

scholarly journals Natural Antioxidants from Endemic Leaves in the Elaboration of Processed Meat Products: Current Status

Antioxidants ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1396
Author(s):  
Lidiana Velázquez ◽  
John Quiñones ◽  
Rommy Díaz ◽  
Mirian Pateiro ◽  
José Manuel Lorenzo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Oxidation Stability ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Current Data ◽  
Current Status ◽  
Processed Meat ◽  
Meat Industry ◽  
Bidens Pilosa ◽  
Organoleptic Characteristics

During the last few years, consumers’ demand for animal protein and healthier meat products has increased considerably. This has motivated researchers of the meat industry to create products that present healthier components while maintaining their safety, sensory characteristics, and shelf life. Concerning this, natural plant extracts have gained prominence because they can act as antioxidants and antimicrobials, increasing the stability and shelf life of processed meat products. It has been observed that the leaves of plant species (Moringa oleifera, Bidens pilosa, Eugenia uniflora, Olea europea, Prunus cerasus, Ribes nigrum, etc.) have a higher concentration and variety of polyphenols than other parts of the plants, such as fruits and stems. In Chile, there are two native berries, maqui (Aristotelia chilensis) and murtilla (Ugni molinae Turcz), that that stand out for their high concentrations of polyphenols. Recently, their polyphenols have been characterized, demonstrating their potential antioxidant and antimicrobial action and their bioactive action at cellular level. However, to date, there is little information on their use in the elaboration of meat products. Therefore, the objective of this review is to compile the most current data on the use of polyphenols from leaves of native plants in the elaboration of meat products and their effect on the oxidation, stability, and organoleptic characteristics during the shelf life of these products.

scholarly journals Use of antimicrobial packaging systems in the production and storage of meat and meat products

2021 ◽  
Vol 7 (2) ◽  
pp. 150-163
Author(s):  
Yasemin Çelebi Sezer ◽  
Hüseyin Bozkurt
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Antimicrobial Agents ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
Cost Effective ◽  
Processed Meat ◽  
Negative Effects ◽  
Antimicrobial Packaging ◽  
And Storage

Many microbiological, enzymatic, physicochemical, and biochemical changes occur during the production and storage of fresh and processed meat products, which tend to deteriorate more easily by their nature. Nevertheless, consumers mainly prefer cost-effective foods that have a longer shelf life and minimally modified natural properties, can be easily prepared, and in which fewer additives are used. For these reasons, the food packaging industry has turned towards developing new applications with different functions that are not found in traditional packaging methods, such as antimicrobial packaging systems, especially for the protection and improvement of food quality and safety. In this type of packaging, in addition to improving food safety and quality, the shelf life of the product is extended by slowing down the growth rate of microorganisms. Thus, the existing growth of microorganisms during the transportation and storage of the product is also prevented. Therefore, the preservatives taken into the human body with foods are reduced, and the negative effects on health are also avoided. In these systems, the application of antimicrobial food packaging components to the packaging material can be performed by the addition of antimicrobial agents into the polymer, coating polymer surfaces with antimicrobial agents, immobilizing antimicrobial agents on the polymer, and using polymers with antimicrobial properties. In this review, antimicrobial packaging and application methods were generally explained, and innovative packaging systems and their use in meat and meat products were evaluated.

Development and performance of whey protein active coatings with Origanum virens essential oils in the quality and shelf life improvement of processed meat products

Food Control ◽  
2017 ◽  
Vol 80 ◽  
pp. 273-280 ◽  
Author(s):  
Marcelo D. Catarino ◽  
Jorge M. Alves-Silva ◽  
Rui P. Fernandes ◽  
Maria José Gonçalves ◽  
Lígia R. Salgueiro ◽  
...  
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Whey Protein ◽  
Meat Products ◽  
Processed Meat ◽  
Life Improvement ◽  
And Performance ◽  
Quality And Shelf Life
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