scholarly journals Poultry breasts with white striping meat x impacts on technological properties

2020 ◽  
Vol 9 (11) ◽  
pp. e919119448
Author(s):  
Natalia de Morais Leite ◽  
Mayka Reghiany Pedrao ◽  
Talita Kato ◽  
Jorge Nicolas Inoue ◽  
Ioshimi Lilian Watanabe Hasunuma ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Protein Content ◽  
Meat Products ◽  
Physicochemical Characteristics ◽  
Industrial Sector ◽  
Total Protein Content ◽  
Technological Properties ◽  
Technological Parameters ◽  
White Striping

This work aimed to characterize the physicochemical parameters and technological properties of breasts from poultry with WS and compare them with normal breasts to evaluate breast quality. Poultry breast fillets (10 normal and 10 carcasses with WS) were White Striping (WS) is a major problem that compromise the quality of the meat. Occurrence of WS on the surface of chicken breasts impairs the visual appearance and consequently decreases consumer acceptance causing damage to the industrial sector. obtained from a slaughterhouse. Then they were weighed, packaged and stored in the freezer at -20°C until analysis of: pH, moisture, protein, lipids, lipid oxidation, warmed-over flavor (WOF), water holding capacity (WHC), cooking loss (CL), exudate protein content (EP) and myofibrillar fragmentation index (MFI) of proteins. The physicochemical characteristics and technological parameters of poultry breasts with WS compromised the quality of the product when compared to the normal breast showing heavier breasts, increasing moisture, lipid content, lipid oxidation and WOF, reduction in total protein content and WHC and an increase in CL, EP content and MFI of proteins. Therefore, this myopathy showed changes in the physical and chemical parameters that can compromise the technological and sensory aspects of meat products, affecting their quality.

scholarly journals Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storage

2019 ◽  
Vol 37 (No. 6) ◽  
pp. 417-424 ◽  
Author(s):  
Khabat Hussein ◽  
Laszlo Friedrich ◽  
Gabriella Kisko ◽  
Emna Ayari ◽  
Csaba Nemeth ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Meat Products ◽  
Allyl Isothiocyanate ◽  
Physicochemical Characteristics ◽  
Chicken Meat ◽  
Escherichia Coli O157 ◽  
Colour Changes ◽  
Microbiological Status ◽  
Natural Additives

The effect of active compounds (ACs), allyl-isothiocyanate (AITC) and carvacrol (CARV), as natural additives on the quality of fresh chicken meat was evaluated. The meat was treated with 500 and 1000 ppm of ACs, vacuum packaged and stored at 4°C up to 8 days. Physicochemical characteristics, lipid oxidation, microbiological status, sensorial electronic-nose based properties were examined. AITC, particularly 1000 ppm, showed greater activity than CARV and resulted in colour changes, accumulative odour production, triggered reduction in the growth of Pseudomonas lundensis, Staphylococcus aureus, and Bacillus cereus and 3 log10 CFU/g reduction in aerobic mesophilic counts. However, CARV was more active in increasing chroma properties and reducing the growth of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium. Concomitantly, 500 ppm CARV showed greater activity than AITC in controlling lipid oxidation and protecting the colour changes. Therefore, both AITC and CARV possess great potential to extend the shelf life of meat and meat products.

scholarly journals Influence of the origin on selected determinants of the quality of pork meat products

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 547-552 ◽  
Author(s):  
B. Garbowska ◽  
M. Radzymińska ◽  
D. Jakubowska
Keyword(s):  
Glutamic Acid ◽  
Protein Content ◽  
Acid Content ◽  
Salt Content ◽  
Meat Products ◽  
Fat Content ◽  
Pork Meat ◽  
Significant Difference ◽  
Products Analysis

in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumption of traditional products. Based on the experiment, a significantly higher protein content was found in sausages produced by large producers (24.73 ± 1.98%). The fat content was significantly higher in traditional ham (16.25 ± 14.47%), compared with local ham (4.38 ± 2.26%) and the mass (9.29 ± 5.25%). The samples of traditional and local ham had a significantly higher salt content (3.31 ± 0.72 and 2.90 ± 0.54%, respectively). No dye compounds were detected in any of the tested samples. There were no statistically significant differences in hydroxyproline and l‑glutamic acid content between traditional and conventional samples of meat products. Analysis of nitrate (V and III) showed a statistically significant difference in the average contents of these compounds. Significantly higher levels of nitrates were revealed only in traditional ham samples (12.60 ± 8.08 mg NaNO(V)/kg and 17.53 ± 27.91 mg NaNO(III)/kg of the product, respectively), wherein there was a large variation in the content of these compounds in the samples.

scholarly journals Quality of meat products from the Serbian market in terms of protein content

2019 ◽  
Vol 333 ◽  
pp. 012053
Author(s):  
J Delic ◽  
T Peulic ◽  
P Ikonic ◽  
M Jokanovic ◽  
S Skaljac ◽  
...  
Keyword(s):  
Protein Content ◽  
Meat Products

scholarly journals Sensory and physicochemical characteristics of salamis added with vegetable-based curing ingredients

2017 ◽  
Vol 47 (8) ◽  
Author(s):  
Vicky Lilge Kawski ◽  
Teresinha Marisa Bertol ◽  
Maria José Honorato dos Santos ◽  
Maristela Cortez Sawitzki ◽  
Angela Maria Fiorentini ◽  
...  
Keyword(s):  
Meat Products ◽  
Preference Test ◽  
Physicochemical Characteristics ◽  
Control Treatment ◽  
Rosemary Extract ◽  
Nitrate Content ◽  
Sensory Features ◽  
Gross Energy ◽  
Nitrate And Nitrite

ABSTRACT: The aim of this study was to evaluate the sensory and physicochemical quality of colonial salamis added with vegetable-based curing ingredients as potential enhancers of quality products. Salamis were produced according to three treatments: (A) Control: 0.1% curing salt; (B) rosemary: 0.05% curing salt + 0.5% rosemary extract (RE); and (C) RE+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery, nitrate and nitrite supplies, respectively) + 0.5% of RE. No significant differences were observed (P>0.05) among the three treatments for dry matter (DM), crude protein (CP), ash, ether extract (EE) and gross energy (GE). Sensory analysis was performed by applying the preference test and multiple comparison between the three treatments. Salamis added with vegetable-based curing ingredients were sensory equivalent to conventional level of curing salts. Vegetable extracts allowed the development of the sensory features of salami and did not interfere in the fermentation process. Results suggested that the extracts can serve as effective natural curing ingredients for the ripening process and cured meat color as well as adequate shelf-life replacing the commercial curing salts in meat and meat products. After 30 days of ripening, salami from the control treatment (conventional levels of nitrite and nitrate) and the treatments with added vegetable-based curing ingredients and low nitrite and nitrate content (RE and RE + celery) were equivalent in sensory quality.

scholarly journals Improving quality of meat and meat products subject to behaviors of crossbred rams

2021 ◽  
Vol 845 (1) ◽  
pp. 012040
Author(s):  
V A Babushkin ◽  
Yu A Frolova ◽  
A N Negreeva ◽  
D A Frolov
Keyword(s):  
Meat Products ◽  
Meat Processing ◽  
Strong Type ◽  
Technological Properties ◽  
Excellent Quality ◽  
Quality Product ◽  
Type Of Behavior

Abstract The paper presents the results of a study to explore the influence of different behaviors of rams bred by crossing the Prekos and the Edilbay breeds on the technological properties and quality of meat and meat products. It was found that the meat from rams of the first, strong, type of behavior has the best technological properties and got a high tasting rating – excellent quality. Meat processing has kept the brand, the best quality product “Pressed Boiled Lamb” is also produced from the meat of rams coming under a strong type of behavior.

scholarly journals Desenvolvimento e qualidade do azevém no sub-bosque de angico-vermelho em sistema silvipastoril

2015 ◽  
Vol 6 (4) ◽  
pp. 437 ◽  
Author(s):  
Janine Pilau ◽  
Elvis Felipe Elli ◽  
Maicon Nardino ◽  
Cleiton Korcelski ◽  
Denise Schmidt ◽  
...  
Keyword(s):  
Experimental Design ◽  
Solar Radiation ◽  
Protein Content ◽  
Leaf Area ◽  
Dry Matter ◽  
Total Protein Content ◽  
Harvest Time ◽  
Silvopastoral System ◽  
Time Of Harvest

The aim of this study was to evaluate the development and quality of ryegrass in an understorey of angico-vermelho in a silvopastoral system. The experimental design was a complete randomized block, with a 2x6 factorial, being two systems of production (full sunlight and silvopastoral) and six times of harvest (15, 30, 45, 60, 75 and 90 days after ryegrass emergence), with three replications. The interception of the photosynthetically active solar radiation, average air temperature, dry matter, leaf area and protein content were evaluated. According to the analysis of variance, the interaction between production system and time of harvest resulted in significant differences for dry matter and the protein content and leaf area resulted in differences only according to the harvest time. The development of ryegrass is influenced by shading, when grown in this study conditions. The shade provided by angico-vermelho reduces the amount of ryegrass dry matter of ryegrass, but this reduction does not limit the use of the specie to compose a silvopastoral system. The total protein content and leaf area of ryegrass are not influenced by the light restriction.

scholarly journals Research of functional and technological properties of minced meat products with using fish raw materials

2018 ◽  
Vol 20 (90) ◽  
pp. 22-26
Author(s):  
Y. Matsuk ◽  
I. Marchenko ◽  
V. Pasichnyi
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Meat Products ◽  
Absorption Capacity ◽  
Raw Material ◽  
Partial Replacement ◽  
Production Cycle ◽  
Technological Properties ◽  
Technological Parameters ◽  
Minced Meat

The article is devoted to the improvement of the recipes of minced meat products with using fish raw materials and the study of organoleptic and functional and technological properties of developed minced meat systems and finished products. The research has been carried out on the rational combining of meat and fish raw materials and the expansion of assortment of minced semi-finished products. The formulations of minced meat systems for the production of meat semi-finished with a partial replacement of the main raw material to fish raw materials have been developed. The organoleptic and functional and technological parameters of minced meat systems and finished products are investigated. According to the results of the organoleptic evaluation, it was found that partial replacement of meat raw material with minced fish does not worsen the sensory characteristics of minced meat products. It is established that in comparison with the control sample there is an improvement of functional and technological indicators. In particular, the moisture content increased by an average of 6.1%, moisture absorption capacity – 5.91%, energy absorption capacity – 2.49%, fat-retaining ability – 2.52%. The obtained results confirmed the expediency of using minced meat with pollack in the technology of minced meat semi-finished products with due observance of the parameters of production cycle of heat treatment of products. It has been theoretically substantiated and experimentally confirmed the technology of meat products using minced meat and developed recipes. It has been established that with careful selection of components that are part of minced meat semi-finished products with the addition of fish raw materials can increase the organoleptic and functional and technological parameters of finished products. The obtained data suggest that the improved recipes of minced meat semi-finished products can be recommended for production by enterprises of the meat industry and restaurants

scholarly journals Researches Concerning the Quality of some Semi-Smoked Meat Products Obtained in a Meat Processing Unit

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Claudiu Dan SÄ‚LÄ‚GEAN ◽  
Dorin Å¢IBULCÄ‚ ◽  
Mirela JIMBOREAN ◽  
Daniel CHERECHE Ș
Keyword(s):  
Chemical Analysis ◽  
Salt Content ◽  
Meat Products ◽  
Quality Standards ◽  
Point Of View ◽  
Processing Unit ◽  
Meat Processing ◽  
Technological Parameters ◽  
Physical Chemical

Abstract. The purpose of the performed researche was to establish the quality of some meat products in casings belonging to the semi-smoked group obtained in a meat processing factory. In this respect, organoleptic and physical-chemical analysis have been performed on ten assortments belonging to the specified group of the meat products in casings. The obtained results highlight that, from organoleptic point of view the finished products are in compliance with the standard provisions excepting some assortments in which case were found some physical faults such as: wrinkled casings (in case of the Italian and pork salamis), the presence of conjunctive tissue on section (in case of the Victoria salami) or pork skin improperly minced (the Salajeni sausages), exuding fat at the ends of the bar-salamis (in case of the Crakauer salami), air holes under the casing (in case of the Trandafir sausages) or on section (in case of the Vara salami). These physical faults are caused by the non-observance of some technological parameters. The incidence of these faults does not exceed 12.8% of the total number of analyzed samples. From physical-chemical point of view the obtained values for the finished products are in accordance with the in force quality standards, excepting 10% from the total number of analyzed samples (small exceedings of the maximum admitted limit of the moisture content in case of the Vara, Italian and pork salamis and the salt content for the Populari sausages). There have been analysed the causes of these faults and the necessary measures to prevent occurrence of these faults and insuring the quality of the finished products 

scholarly journals Analysis of drying operation and quality evaluation of crushed meat prepared from three trims of low beef marketing

2019 ◽  
Vol 6 (5) ◽  
pp. 254-257
Author(s):  
Pollorena Gregorio Lopez ◽  
Ariana Sainz Melissa Hernandez ◽  
Grace Erandy Baez Hernandez ◽  
Monica Gamez Luque
Keyword(s):  
Chemical Composition ◽  
Quality Evaluation ◽  
Meat Products ◽  
Physicochemical Characteristics ◽  
Raw Material ◽  
Water Removal ◽  
Drying Process ◽  
Normal Range ◽  
Drying Curves

The objective of this research was to evaluate the performance and quality of three cuts of beef marketing low during the drying process for the preparation of meat crushes. quality (color, pH, aw, chemical composition) of beef cuts glove, neck and lizard cool and their behavior during drying (curves) and the quality of the finished product (color, pH, aw analyzed, chemical composition). Data were evaluated by analysis of variance via. Color and aw in the raw material were within the normal range, while the pH was varied from 5.92-6.45. In the chemical composition, the cut glove had higher moisture content (76.42%). Similarly, during drying, this cut, introduced least resistance for water removal, reaching the desired humidity (25-30%) in less time (240 min). With regard to the finished product, differences in physicochemical characteristics, mainly in color they were presented. The chemical composition, both moisture and protein were affected, which varied between the 24.65-28.09% and 51.70-53.65% respectively. The three cuts have assessed potential for the production of dried meat products, such as crushed and dried meat

scholarly journals ANALISIS KANDUNGAN NUTRISI MIE KERING YANG DISUBTITUSIKAN AMPAS KELAPA

KOVALEN ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 252-262
Author(s):  
Sylvia Florensy Bawias ◽  
Syamsuddin ◽  
Prismawiryanti ◽  
Ni Ketut Sumarni
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Total Protein ◽  
Fiber Content ◽  
Crude Fiber ◽  
Total Protein Content ◽  
Nutritional Content ◽  
Organoleptic Quality ◽  
Crude Fiber Content

Research has been carried out on the nutritional content of dried noodles substituted with coconut pulp. This study aims to determine the highest total protein content, highest crude fiber content and the highest water content and organoleptic quality of dried noodles substituted with coconut pulp. Dry noodles are made from wheat flour and coconut pulp as the main ingredients. The material ratio is varied to 90:10; 80:20; 70:30 and without the addition of coconut pulp flour. Dry noodles without the addition of coconut pulp flour produced the highest total protein content of 18.57%(b/b) and at the ratio of 70:30 the highest crude fiber was 17.55% (w/w) and the highest water content was 2.63% (w/w). Based on the quality of organoleptic dry noodles the most preferred is at the ratio of 90:10. Keywords: Dry noodles, coconut pulp flour, total protein content, crude fiber content, water content, organoleptic quality

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