Meat Products Manufactured with Olive Oil

Ingredients are incorporated into meat and meat products to produce a ``healthier'' product. However, the effect of ingredient addition on availability of nutrients endogenous to foods is generally not considered. This study investigated the availability and cellular uptake of α-tocopherol from supplemented sausages with the aid of an in vitro digestion procedure coupled with a Caco-2 cell model. Sausages were formulated with the addition of 3% or 10% ingredients (wheat bran, oat bran, soya protein, whey protein, olive oil, linseed oil, sunflower oil, and wheatgerm oil) and subjected to a two-phase in vitro system that simulates the digestive process in humans. Micelles were isolated from the digestate by ultracentrifugation. Of the ingredients selected for addition to sausage meat, only sunflower oil, and wheatgerm oil enhanced the micellarization of α-tocopherol, resulting in increased transfer from the test food to micelles. When ingredients were added at the 3% supplementation level, olive oil enhanced cellular uptake of α-tocopherol. Cellular uptake was not enhanced further with higher oil supplementation (3% vs. 10%). These results indicated that addition of ingredients to sausages (fibres, protein derivatives or vegetable oils) did not have a detrimental effect on α-tocopherol uptake and olive oil at the 3% supplementation level enhanced α-tocopherol availability.

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Food balance sheet and household budget survey dietary data and mortality patterns in Europe

British Journal Of Nutrition ◽

10.1017/s000711450809466x ◽

2008 ◽

Vol 102 (1) ◽

pp. 166-171 ◽

Cited By ~ 29

Author(s):

Androniki Naska ◽

Mari-Anna Berg ◽

Carmen Cuadrado ◽

Heinz Freisling ◽

Kurt Gedrich ◽

...

Keyword(s):

Olive Oil ◽

Purchasing Power Parity ◽

Balance Sheet ◽

Meat Products ◽

Population Level ◽

Complete Information ◽

Food Groups ◽

Power Parity ◽

Household Budget ◽

Dietary Data

Worldwide dietary data for nutrition monitoring and surveillance are commonly derived from food balance sheets (FBS) and household budget surveys (HBS). We have compared food supply from FBS and food availability data from HBS among eighteen European countries and have estimated the extent to which they correlate, focusing on food groups which are comparably captured by FBS and HBS and for which there is epidemiological evidence that they can have a noticeable impact on population mortality. Spearman's correlation coefficient was +0·78 (P < 10− 3) for vegetables (including legumes),+0·76 (P < 10− 3) for fruits, +0·69 (P < 10− 3) for fish and seafood and +0·93 (P < 10− 3) for olive oil. With respect to meat and meat products, the coefficient was lower at +0·39 (P = 0·08). Moreover, we have examined whether the supply (FBS) or the availability (HBS) of food groups known or presumed to have beneficial effect on the occurrence of CHD and total cancer can predict overall, coronary and cancer mortality in ecological analyses. After controlling for purchasing power parity-adjusted gross domestic product and tobacco smoking we found that for vegetables, fruits, fish and seafood, as well as for olive oil, both the FBS and the HBS estimates were inversely associated with all three indicators of mortality, although the number of countries with complete information on all study variables hindered formal statistical documentation (P>0·05 in some instances). FBS and HBS have their own strengths and weaknesses, but they may complement each other in dietary assessments at the population level.

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Mediterranean diet adherence among cosmetology students

Roczniki Państwowego Zakładu Higieny ◽

10.32394/rpzh.2021.0172 ◽

2021 ◽

pp. 301-307

Author(s):

Małgorzata Jeziorek ◽

Alicja Szypowska ◽

Bożena Regulska-Ilow

Keyword(s):

Olive Oil ◽

Mediterranean Diet ◽

Dietary Habits ◽

Meat Products ◽

Study Group ◽

Food Groups ◽

Diet Adherence ◽

Mediterranean Diet Adherence ◽

The Mediterranean ◽

Study Participants

Background. The Mediterranean diet (MD) is universally recognized as the healthiest model of nutrition whose beneficial effects help prevent many diet-related diseases. Objective. The aim of the study was to assess cosmetology students’ adherence to the Mediterranean Diet using the Mediterranean Diet Score (MDS). Material and methods. The study group consisted of 175 cosmetology students of the School of Physiotherapy whose dietary habits were assessed using a validated food frequency questionnaire (FFQ) consisting of 154 food and drink items representative of the diet during the last year. We analyzed data obtained from FFQ and calculated the average number of daily and/or weekly servings from each of the 9 MDS food groups (grains, vegetables, fruits/nuts, milk/dairy products, meat/meat products, legumes, alcohol, olive oil, fish). To obtain more reliable results, we analyzed other products consumed by study participants (sweets, beverages, eggs and potatoes). Study participants were assigned 0, 1 or 2 points for each MDS ingredient. Mediterranean diet adherence was assessed on a 17-point scale. Low adherence to MD was defined at 0-7 points, moderate at 8-10 points, and high at 11-17 points. Results. The mean MDS was 7.1 ± 2.3. Students who were assigned 11-17 points (n = 20) consumed significantly more vegetables, fruits, nuts, legumes, fish, olive oil and significantly less meat, meat products, milk, dairy, and sweets compared to study participants who were assigned the lowest number of points (n = 78). We reported significant differences in the amounts of consumed vegetables and sweets between participants who received 8-10 points (n = 77) and those who received 11-17 points. The higher MDS was significantly associated with the higher intakes of vegetables and dietary fiber. Conclusions. The dietary patterns of study group of Polish cosmetology students did not adhere to the MD recommendations.

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Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source

Foods ◽

10.3390/foods10081824 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1824

Author(s):

Alfredo Teixeira ◽

Iasmin Ferreira ◽

Etelvina Pereira ◽

Lia Vasconcelos ◽

Ana Leite ◽

...

Keyword(s):

Olive Oil ◽

Meat Products ◽

Saturated Fat ◽

Physicochemical Analysis ◽

Fat Content ◽

Goat Meat ◽

Physicochemical Composition ◽

Fatty Acids Profile ◽

Three Samples ◽

Pork Fat

Several strategies for producing healthier meat products have been developed. Reducing fat content, using different fat sources, modifying and improving the fatty acid profile or even replacing saturated fat with oleogels are some of the methods used. Goat meat mainly from animals out of quality brands with low commercial value can be valorized when processed, giving the opportunity to increase its consumption and acceptability. Thus, the aim of this study was to study the effect of the replacement of pork as a source of fat with an olive oleogel in burgers manufactured with goat meat and to compare the goat meat burgers with the most common commercial burgers made with beef. Two replications of the burgers were manufactured at different times, and three samples of each burger type (GOO—goat meat burgers with olive oil; GPF—goat meat burgers with pork fat) were randomly selected from each lot manufactured. Each sample was analyzed in triplicate for each physicochemical analysis. At the time, the manufactured burgers were analyzed simultaneously with the commercial burgers. The burgers with olive oil (GOO) showed higher a* and b* than the burgers with pork fat (GPF) and consequently had lower h° and C*. The ashes, protein and collagen contents of the GOO and GPF burgers were similar to those of the other goat meat products. The effect of the incorporation of oleogel on the physicochemical composition of the burgers in relation to the pork fat was expressed in the fat content, 4 and 2.78% for GOO and GPF, respectively. CH burgers have significantly higher fat content (13.45%) than GOO and GPF burgers. The replacement of pork backfat with a vegetable oleogel modified the fatty acids profile, since the GOO burgers had the highest MUFA and PUFA and the lipidic quality, defined by the IA and IT indices, was 0.38 and 0.99, respectively. Globally, goat burgers were sensorially harder and presented a more difficult chewiness than CH. The replacement of the pork back fat with oleogel significantly decreased hardness and chewiness.

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Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products

British Poultry Science ◽

10.1080/00071669888917 ◽

1998 ◽

Vol 39 (3) ◽

pp. 365-371 ◽

Cited By ~ 66

Author(s):

L. M. O'NEILL ◽

K. GALVIN ◽

P.A. MORRISSEY ◽

D.J. BUCKLEY

Keyword(s):

Vitamin E ◽

Olive Oil ◽

Meat Products ◽

Broiler Meat

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Olive oil as functional component in meat and meat products: a review

Journal of Food Science and Technology ◽

10.1007/s13197-015-1852-x ◽

2015 ◽

Vol 52 (11) ◽

pp. 6870-6878 ◽

Cited By ~ 11

Author(s):

K. Jalarama Reddy ◽

K. Jayathilakan ◽

M. C. Pandey

Keyword(s):

Olive Oil ◽

Meat Products ◽

Functional Component

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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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Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste

International Journal of Food Science ◽

10.1155/2021/5592554 ◽

2021 ◽

Vol 2021 ◽

pp. 1-8

Author(s):

Babatunde O. Alao ◽

Andrew B. Falowo ◽

Elizabeth Bosede Aladejana

Keyword(s):

Fatty Acid ◽

Olive Oil ◽

Fatty Acid Profile ◽

Thermal Processing ◽

Dry Matter ◽

Saturated Fatty Acids ◽

Meat Products ◽

Proximate Analysis ◽

Cooking Oil ◽

Nutritional Qualities

Application of cooking oil during thermal processing can influence the nutritional qualities of meat products during consumption. This study determined the effect of frying with sunflower and olive oil on the fatty acid profile of sausage fortified with edible meat waste (EMW) as a fat replacer was evaluated. Fresh beef sausages were formulated in ratios of 30% lean meat (LM) and 70% EMW, 50% LM and 50% EMW, and 90% LM and 10% fat (control) and designated as T1, T2, and T3, respectively. The proximate analysis results revealed significant differences ( P < 0.05 ) in fat, fat free dry matter (FFDM), and moisture contents across the treatment. Fresh beef sausage fortified with 70% EMW had the highest fat contents ( 25.7 ± 0.83 % ) while those fortified with 10% fat (T3) had the highest FFDM ( 55.85 ± 0.57 % ) and moisture content ( 69.15 ± 0.62 ) compared to other treatments. In addition, among individual saturated fatty acids, beef sausage fortified with 50% meat wastes (T1) revealed significantly higher palmitic acid ( 31.06 ± 0.13 ), stearic acid ( 22.52 ± 0.29 ), myristic acid ( 3.84 ± 0.05 ), and lauric acid ( 0.04 ± 0.05 ) and the lowest margaric ( 0.98 ± 0.02 ) contents as compared to treatments T2 and T3. Also, beef sausage containing 10% fat showed the lowest ( P < 0.05 ) saturated fatty acid (SFA) and higher monounsaturated (MUFA), polyunsaturated fatty acid (PUFA), n-6, n-3, PUFA : SFA, PUFA/MUFA, n-6/n-3, and desaturase indexes (DI) compared to treatments T1 and T2. Frying with sunflower oil significantly increased PUFA, n-6, n-6/n-3, and desaturase indexes and lowered SFA, n-3, and PUFA/SFA compared to frying with olive oil. In relation to raw beef sausage, frying with oil substantially increased the amount of MUFA, PUFA, n-6, and PUFA/SFA but reduced SFA content across the treatments.

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Factors determining the nutrition transition in two Mediterranean islands: Sardinia and Malta

Public Health Nutrition ◽

10.1079/phn2005747 ◽

2005 ◽

Vol 8 (8) ◽

pp. 1286-1292 ◽

Cited By ~ 30

Author(s):

Sophie Tessier ◽

Mariette Gerber

Keyword(s):

Olive Oil ◽

Food Consumption ◽

Cultural Context ◽

Vegetable Consumption ◽

Nutrition Transition ◽

Meat Products ◽

Mediterranean Islands ◽

Face To Face ◽

Changes Over Time ◽

The Impact

AbstractObjectiveTo examine and analyse consumption changes over time of 24 food items between Sardinia and Malta.SettingThe data were collected in 2001 in Sardinia and 2002 in Malta.DesignA structured qualitative questionnaire, articulated around four main themes: food supply, transformation, preparation and consumption habits, was administered by face-to-face interviews with the help of a local person. It encompassed mainly open-ended questions, which allowed us to measure factors contributing to change.SubjectsThirty mother–daughter pairs were interviewed in each insular territory.ResultsDespite a common trend revealing a shift away from cereals, pulses and potatoes to the benefit of meat products, fats and sugar, our results showed contrasting evolutions in food consumption between both insular societies. Fruit and vegetables, olive oil and fish, which are part of the main features of the Mediterranean diet, were among the top foods for which consumption frequency has increased in Sardinia. In Malta, besides an increase in olive oil and vegetable consumption, cheeses and desserts showed the highest increase. Along with modernity and improved living conditions, enhanced commercial availability and increased diversity of food preparation were also identified as factors contributing to food consumption changes.ConclusionsAlthough the Sardo-Mediterranean model is evolving under the impact of modernisation, it is not disappearing. In Malta, however, modernity has led to a more sudden shift from a state of food shortage to one of affluence, but in a cultural context where the identity is no longer Mediterranean but Anglo-Saxon.

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