scholarly journals Blackcurrant (Ribes nigrum L.) and Kamchatka Honeysuckle (Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters)

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2957
Author(s):  
Lukáš Jurčaga ◽  
Marek Bobko ◽  
Adriana Kolesárová ◽  
Alica Bobková ◽  
Alžbeta Demianová ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Meat Product ◽  
Meat Products ◽  
Textural Properties ◽  
Natural Antioxidants ◽  
Ribes Nigrum ◽  
Potential Health ◽  
Lonicera Caerulea ◽  
Negative Results ◽  
Cooked Meat

Oxidation is one of the most prevalent factors responsible for meat product deterioration. Due to their potential health risks, commonly used synthetic antioxidants are beginning to be frowned upon by customers. The industry is searching for a natural replacement. In our study, we incorporated blackcurrant (Ribes nigrum L.) and Kamchatka honeysuckle (Lonicera caerulea var. Kamtschatica) extracts into raw-cooked meat products (frankfurters) as natural antioxidants. We observed that both extracts at concentrations of 3 mL·kg−1 were able to significantly (α = 0.05) postpone lipid oxidation in our samples, with results comparable to vitamin C (0.5 mg·kg−1) addition. Moreover, we did not observe negative effects of the extracts on the product’s color, pH, or textural properties. Negative results were reported in the sensory evaluation of honeysuckle addition samples. This could have been caused by the natural strong and bitter taste of honeysuckle, which was transferred to the extracts and, subsequently, into the meat product.

scholarly journals Incidence and contamination level of Clostridium perfringens in meat and meat products sold in Sakarya province of Turkey

2021 ◽  
Vol 7 (3) ◽  
pp. 172-178
Author(s):  
Serap Coşansu ◽  
Şeyma Şeniz Ersöz
Keyword(s):  
Clostridium Perfringens ◽  
Meat Product ◽  
Meat Products ◽  
Ground Beef ◽  
Chicken Meat ◽  
Contamination Level ◽  
Biochemical Tests ◽  
Contamination Levels ◽  
Emulsified Meat ◽  
Cooked Meat

Totally 101 meat and meat product samples obtained from local markets and restaurants were analyzed for incidence and contamination level of Clostridium perfringens. The typical colonies grown anaerobically on Tryptose Sulfite Cycloserine Agar supplemented with 4-Methyliumbelliferyl (MUP) were confirmed by biochemical tests. Forty-eight of the samples (47.5%) were contaminated with C. perfringens. The highest incidence of the pathogen was determined in uncooked meatball samples (72.2%) followed by ground beef samples (61.3%). The incidence of C. perfringens in chicken meat, cooked meat döner, cooked chicken döner and emulsified meat product samples were 33.3, 33.3, 28.6 and 16.7%, respectively. Thirteen out of 101 samples (12.9%) yielded typical colonies on TSC-MUP Agar, but could not be confirmed as C. perfringens. Average contamination levels in sample groups ranged from 8.3 to 1.5×102 cfu/g, with the highest ground beef and the lowest chicken meat.

scholarly journals Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products

Antioxidants ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 9 ◽  
Author(s):  
Małgorzata Karwowska ◽  
Anna Kononiuk ◽  
Karolina M. Wójciak
Keyword(s):  
Lipid Oxidation ◽  
Sodium Nitrite ◽  
Antioxidant Properties ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Nitrite Reduction ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Cooked Meat ◽  
Cooked Meat Products

Oxidation processes are responsible for reduction of the sensory and nutritional quality of meat and meat products, thus affecting consumer acceptance. The use of sodium nitrite in meat processing is an important factor limiting these changes. Therefore, eliminating this substance from the recipe of meat products to increase their nutritional value is not an easy challenge. The aim of this study was to determine the effect of sodium nitrite reduction on the lipid oxidation (peroxide value, thiobarbituric acid reactive substances), and color parameters (CIE L*a*b*, total heme pigment and heme iron, nitrosylmyoglobin) in cooked meat products during 15 days of vacuum storage. The antioxidant properties of products and isolated peptides (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric-reducing antioxidant power) were also evaluated. Experimental material included four different sample groups of cooked meat products produced with various percentages of sodium nitrite (0, 50, 100, and 150 mg kg−1). It was shown that the sodium nitrite dose had no statistically significant effect on lightness (L*) and redness (a*) values, as well as nitrosylmyoglobin content. Along with decreasing the share of sodium nitrite in the samples, the thiobarbituric acid reactive substances (TBARS) value increased from 0.43 mg kg−1 for samples with 150 mg kg−1 at day 0 to 3.14 mg kg−1 for samples without nitrite at day 15. The total ABTS scavenging capacity of the cooked meat samples was in the range 2.48 to 4.31 eqv. mM Trolox per g of product throughout the entire storage period. During storage, the ferric-reducing antioxidant power of samples with nitrite increased from 0.25 to 0.38 eqv. mg/mL ascorbic acid per g of product. In conclusion, reduction of nitrite to the level of 50 mg kg−1 seemed to be comparable with the traditional use of nitrite in meat products in terms of the physicochemical properties and properties related to lipid oxidation, as well as total antioxidant capacity and peptide antioxidant capacity.

Consumer exposure to warmed-over flavour and their attitudes towards the use of natural antioxidants as preservatives in meat and meat products

2020 ◽  
Vol 122 (9) ◽  
pp. 2927-2937
Author(s):  
Nobuhle Sharon Lungu ◽  
Anthony Jide Afolayan ◽  
Ronald Sylvester Thomas ◽  
Emrobowansan Monday Idamokoro
Keyword(s):  
Shelf Life ◽  
Living Arrangements ◽  
Age Groups ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Meat Industry ◽  
Content Type ◽  
Consumer Habits ◽  
The University ◽  
Cooked Meat

PurposeThe objective of the study was to assess consumer exposure to warmed-over flavour, their eating habits with respect to pre-cooked stored meats, awareness of antioxidants and attitudes towards the use of natural antioxidants as preservatives in meat and meat products.Design/methodology/approachA total of 238 Check-All-That-Apply (CATA) design questionnaires were used to gather information from the University of Fort Hare community in the Eastern Cape province of South Africa.FindingsThe majority of the respondents had been exposed to warmed-over flavour before. More than half of the respondents did not know about antioxidants. Respondents were in support of the use of natural antioxidants in meat and meat products.Research limitations/implicationsThe study mainly captured consumer habits based on living arrangements. Age influence could not be extrapolated due to the nature of the population, which was being studied. The population was limited to the University community, which is mainly made up of not so widely spread age groups and more or less similar levels of education. As a result, the findings and conclusions may not be a true reflection of the general public consumers in terms of age, level of education and employment status.Originality/valueThis research presents an original insight into consumer habits concerning the purchasing and storage of pre-cooked meat and meat products. The study revealed that most consumers nowadays prefer ready-to-eat or pre-cooked meat and meat products due to convenience. The warmed-over flavour is common in pre-cooked meats. The findings suggests that the meat industry has to improve the shelf-life of pre-cooked foods such that warmed-over flavour development is delayed to fit into the current consumer habits. In recent years there has been a growing interest in the use of natural antioxidants to improve shelf-life of muscle foods. However, there is a dearth of information on consumer attitudes towards the use of natural antioxidants as preservatives. This study reveals that consumers are willing to try products formulated using natural antioxidants.

scholarly journals Influence of natural antioxidants on heat-untreated meat products quality

2000 ◽  
Vol 18 (No. 4) ◽  
pp. 124-128 ◽  
Author(s):  
Ľ. Korimová ◽  
D. Máté ◽  
P. Turek
Keyword(s):  
Meat Product ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Thiobarbituric Acid Reactive Substances ◽  
Ambient Temperatures ◽  
Product Mixture ◽  
Tbars Values ◽  
Positive Effect

The work deals with a study of the effect of natural antioxidants – rosemary extracts in powder and liquid forms, respectively, on the quality of a heat-untreated meat product. Effect of added antioxidants was estimated in samples taken from the meat product mixture, from a ready-made product immediately after smoking, after 28 days – at the expedition of the meat product and then after further 28 days of storing at different ambient temperatures. Marked positive effect of the applied antioxidants was noted especially during storing when the peroxide and thiobarbituric acid reactive substances (TBARS) values of fats increased more slowly compared to meat products manufactured without added antioxidants. Subsequent sensory analysis shows also preferences for the antioxidant treated meat products.

scholarly journals Effects of Boswellia Serrata and Whey Protein Powders on Physicochemical Properties of Pork Patties

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 334 ◽  
Author(s):  
Fengqi Yang ◽  
Won-Young Cho ◽  
Nayeon Lee ◽  
Da-Hee Kim ◽  
Jihye Lee ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Whey Protein ◽  
Meat Products ◽  
Textural Properties ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Processed Meat ◽  
Boswellia Serrata ◽  
Bacterial Colony ◽  
Pork Patties

Processed meat products are prone to oxidative damage and quality decline during storage; however, these problems can be mitigated by the proper formulation of meat productions. This study evaluated the effects of natural anti-oxidants found in Boswellia serrata (B), whey protein powder (W), and their combination on pork patties during storage, exploring changes in textural properties and lipid oxidation susceptibility. The 2% whey-added group exhibited a higher crude protein content than the untreated control group. The highest water-holding capacity and lowest cooking losses were observed in mixed-additive groups (WB1 (2% W/0.5% B) and WB2 (2% W/1.0% B), and the highest sensory scores for overall acceptability were obtained for WB1. Adding B. serrata can neutralize the hardness caused by whey powder, thereby improving palatability. From 7 d (days 7), the extents of lipid oxidation, determined using 2-thiobarbituric acid-reactive substances (TBARS) analysis, for the WB1 and WB2 groups were significantly lower than that of the control group. The WB1 and WB2 groups exhibited substantially suppressed total bacterial colony and Escherichia coli counts relative to the control group. Our findings suggest that the additive combination of B. serrata and whey protein powders can suppress lipid oxidation, improve storage stability, and enhance textural properties in the production of functional pork patties.

Influence of natural antioxidants on microbial load, lipid oxidation and sensorial quality of rista—A traditional meat product of India

2017 ◽  
Vol 20 ◽  
pp. 79-87 ◽  
Author(s):  
Sajad Ahmad Mir ◽  
Farooq Ahmad Masoodi ◽  
Jeelani Raja
Keyword(s):  
Lipid Oxidation ◽  
Meat Product ◽  
Natural Antioxidants ◽  
Microbial Load ◽  
Sensorial Quality

Isolation of Yersinia from Raw Meat (Pork and Chicken) and Precooked Meat (Porcine Tongues and Sausages) Collected from Commercial Establishments in Mexico City

2000 ◽  
Vol 63 (4) ◽  
pp. 542-544 ◽  
Author(s):  
ELSA IRMA QUIÑONES RAMÍREZ ◽  
CARLOS VÁZQUEZ-SALINAS ◽  
OSCAR RODOLFO RODAS-SUÁREZ ◽  
FRANCISCO F. PEDROCHE
Keyword(s):  
Mexico City ◽  
Meat Product ◽  
Meat Products ◽  
Tween 80 ◽  
Alkaline Treatment ◽  
Enrichment Method ◽  
Raw Meat ◽  
Cooked Meat ◽  
Yersinia Intermedia ◽  
Cooked Meat Products

A total of 160 meat product samples were collected from commercial outlets in Mexico City to investigate the presence of different species of Yersinia by the 4°C enrichment method after 1, 3, 5, and 7 days of incubation using alkaline treatment and isolating in cefsulodin-Irgasan-novobiocin and MacConkey agars with Tween 80. Overall, Yersinia spp. were isolated from 27% of the samples analyzed, whereas 40% of the raw and only 13% of the precooked samples were contaminated. Although 2,970 colonies showed Yersinia characteristics, only 706 (24%) actually corresponded to this genus: 49% were Yersinia enterocolitica, 25% Yersinia kristensenii, 15% Yersinia intermedia, 9% Yersinia frederiksenii, and 2% Yersinia aldovae; 10% corresponded to biotype 2, 2% to biotype 3, and 4% to biotype 4. The presence of Yersinia in raw and cooked meat products represents a health risk for consumers in Mexico, where further clinical studies are needed to assess the epidemiological importance of this pathogen.

scholarly journals Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 406 ◽  
Author(s):  
Stina C. M. Burri ◽  
Kajsa Granheimer ◽  
Marine Rémy ◽  
Anders Ekholm ◽  
Åsa Håkansson ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Meat Product ◽  
Natural Antioxidants ◽  
Underlying Mechanism ◽  
Processed Meat ◽  
Research Subject ◽  
Plant Materials ◽  
Storage Times ◽  
And Storage ◽  
Gallic Acid Equivalent

The underlying mechanism(s) behind the potential carcinogenicity of processed meat is a popular research subject of which the lipid oxidation is a common suspect. Different formulations and cooking parameters of a processed meat product were evaluated for their capacity to induce lipid oxidation. Meatballs made of beef or pork, containing different concentrations of fat (10 or 20 g 100 g−1), salt (2 or 4 g 100 g−1), subjected to differing cooking types (pan or deep frying), and storage times (1, 7, and 14 days), were evaluated using thiobarbituric reactive substances (TBARS). The deep-fried meatball type most susceptible to oxidation was used as the model meat product for testing the lipid oxidation inhibiting capacity of 11 plant materials and extracts, in two concentrations (100 and 200 mg kg−1 gallic acid equivalent (GAE)), measured after 14 days of storage using TBARS. Summer savory lyophilized powder was the most efficient plant material, lowering lipid oxidation to 13.8% and 21.8% at the 200 and 100 mg kg−1 concentration, respectively, followed by a sea buckthorn leaf extract, lowering lipid oxidation to 22.9% at 100 mg kg−1, compared to the meatball without added antioxidants. The lipid oxidation was thus successfully reduced using these natural antioxidants.

scholarly journals The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products

2019 ◽  
Vol 57 (4) ◽  
pp. 439-447 ◽  
Author(s):  
Olaf K. Horbańczuk ◽  
Marcin A. Kurek ◽  
Atanas G. Atanasov ◽  
Mladen Brnčić ◽  
Suzana Rimac Brnčić
Keyword(s):  
Shelf Life ◽  
Bioactive Compounds ◽  
Nutritive Value ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Synthetic Antioxidants ◽  
Plant Materials ◽  
Potential Health ◽  
Beef Products ◽  
Quality And Shelf Life

Oxidation processes are the major cause of deterioration of meat quality and shelf life of meat products, leading to negative changes in nutritive value and in sensory and physicochemical properties of meat. Until now, the synthetic antioxidants like butylated hydroxyl anisole have been commonly used to prevent oxidation, which however may cause potential human health risks and increase toxicity of the product. However, natural antioxidant can be the alternative solution for this problem since plants and plant materials are rich in bioactive compounds (as natural antioxidants) with potential health beneficial effects. Moreover, the interest of consumers in using natural products is still increasing. There is an expectation of replacing synthetic antioxidants and preservatives by natural ones. Therefore, the aim of the present review is to provide information on the effect of natural antioxidants from vegetables and fruits like olives, pomegranate or grapes, and herbs and spices like rosemary, oregano, sage, black cumin or turmeric, rich in bioactive compounds on quality and shelf life of beef and beef products.

scholarly journals Plant-Derived Natural Antioxidants in Meat and Meat Products

Antioxidants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1215
Author(s):  
Georgios Manessis ◽  
Aphrodite I. Kalogianni ◽  
Thomai Lazou ◽  
Marios Moschovas ◽  
Ioannis Bossis ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Public Perception ◽  
Consumer Preferences ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Meat Industry ◽  
Synthetic Antioxidants ◽  
Potential Health ◽  
Meat Spoilage ◽  
Lipid And Protein Oxidation

The global meat industry is constantly evolving due to changes in consumer preferences, concerns and lifestyles, as well as monetary, geographical, political, cultural and religious factors. Part of this evolution is the introduction of synthetic antioxidants to increase meat and meat products’ shelf-life, and reduce meat spoilage due to lipid and protein oxidation. The public perception that natural compounds are safer and healthier per se has motivated the meat industry to replace synthetic antioxidants with plant-derived ones in meat systems. Despite several promising results from in vitro and in situ studies, the effectiveness of plant-derived antioxidants against lipid and protein oxidation has not been fully documented. Moreover, the utility, usability, marketability and potential health benefits of natural antioxidants are not yet fully proven. The present review aims to (i) describe the major chemical groups of plant-derived antioxidants and their courses of action; (ii) present the application of spices, herbs and fruits as antioxidants in meat systems; and (iii) discuss the legislative framework, future trends, challenges and limitations that are expected to shape their acceptance and mass exploitation by the meat industry.

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