scholarly journals Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing

2018 ◽  
Vol 2018 ◽  
pp. 1-10 ◽  
Author(s):  
Carla María Blanco-Lizarazo ◽  
Indira Sotelo-Díaz ◽  
José Luis Arjona-Roman ◽  
Adriana Llorente-Bousquets ◽  
René Miranda-Ruvalcaba
Keyword(s):  
Fatty Acids ◽  
Starter Culture ◽  
Meat Product ◽  
Meat Products ◽  
Meat Industry ◽  
Upward Trend ◽  
E Coli ◽  
Staphylococcus Carnosus ◽  
Low Concentrations ◽  
Total Fatty Acids

The reduction of NaNO2 and safety in meat products have been a concern to the meat industry for the last years. This research evaluated the changes in total fatty acids (TFAs) and myoglobin forms by adding starter culture (Lactobacillus sakei/Staphylococcus carnosus) and 50 ppm of NaNO2 during salami processing. In the postripening stage, the starter culture influenced the concentration of the palmitic, oleic, vaccenic, and γ-linolenic TFAs, whereas the metmyoglobin concentration was lower (which could be related to the antioxidant effect of the starter culture). In this stage, an increase in enthalpy, specific heat, and onset temperature was found when adding starter culture and NaNO2, which is directly related to polyunsaturated TFA. However, when adding just the starter culture without 50 ppm NaNO2, the E. coli population was reduced in 4 log CFU/g. This study proposes the analysis of changes in meat product processing like salami in a holistic form, where the application of starter culture with low nitrite concentrations could be in the meat industry an upward trend for reducing this additive.

scholarly journals Development of a Methodology for Estimating the Ergosterol in Meat Product-Borne Toxigenic Moulds to Evaluate Antifungal Agents

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 438
Author(s):  
Micaela Álvarez ◽  
Alicia Rodríguez ◽  
Elena Bermúdez ◽  
Elia Roncero ◽  
María J. Andrade
Keyword(s):  
Antifungal Agents ◽  
Limit Of Detection ◽  
Meat Product ◽  
Meat Products ◽  
Ergosterol Biosynthesis ◽  
Array Detector ◽  
Meat Industry ◽  
Ergosterol Content ◽  
Validation Parameters ◽  
Toxigenic Moulds

Antifungal agents are commonly used in the meat industry to prevent the growth of unwanted moulds, such as toxigenic ones, on dry-cured meat products. For enhancing the application of antifungals, their mode of action must be evaluated. Their effect on the mould ergosterol content is one of the most studied ones, since it is the target site of some commercialised antifungals or of those that are in development. The aim of this study was to develop a methodology for determining how the antifungal agents used in the meat industry work. A method for analysing ergosterol was firstly developed using high-performance liquid chromatography with fluorescence detection coupled to a diode array detector (HPLC-FLD/DAD). The chromatographically optimised conditions (gradient and mobile phases) allowed us to reduce the time per analysis with respect to previously published methods up to 22 min. Withing the six checked extraction methods, method 5, showing the best mean recovery values (99.51%), the shortest retention time (15.8 min), and the lowest standard deviation values (9.92) and working temperature (60 °C), was selected. The limit of detection and limit of quantification were 0.03 and 0.1 µg/mL, respectively. All the validation parameters corroborated the method’s suitability. Finally, its feasibility for evaluating the effect of a commercial antifungal preparation (AP) and different herbs that are frequently added to meat products on the ergosterol content of several toxigenic moulds was studied. Differences at the strain level were obtained in the presence of AP. Moreover, the addition of herbs significantly reduced the ergosterol content in Penicillium nordicum up to 83.91%. The developed methodology is thus suitable for screening the antifungals’ role in altering mould ergosterol biosynthesis before their application in real meat products.

scholarly journals The Effect of the Addition of Fiber Preparations on the Color of Medium-Grounded Pasteurized and Sterilized Model Canned Meat Products

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2247
Author(s):  
Mirosław Słowiński ◽  
Joanna Miazek ◽  
Krzysztof Dasiewicz ◽  
Marta Chmiel
Keyword(s):  
Meat Product ◽  
Meat Products ◽  
Quality Characteristics ◽  
Consumer Acceptance ◽  
Meat Industry ◽  
Industrial Practice ◽  
Yellow Color ◽  
Hue Angle ◽  
Canned Meat ◽  
Color Components

A beneficial aspect of the use of fiber preparations in the meat industry is the improvement of some quality characteristics of meat products. However, the preparation added in the amount of 3 or 6% may affect their color. The effect of the addition of barley, wheat and oat fiber preparations with different fiber lengths, in quantities allowing the product to be indicated as “high in fiber” or “source of fiber”, to pasteurized or sterilized medium-grounded canned meat products on their color, was determined. In the obtained canned meat products, the basic chemical composition and the L*, a* and b*, C* (Chroma) and h* (hue angle) color components were determined. The addition of the barley fiber preparation BG 300 to the model canned meat products caused a significant (p ≤ 0.05) darkening and an increase in the proportion of yellow color. In an industrial practice, this may result in poorer consumer acceptance of the meat product. Fiber length of wheat and barley fiber had no effect on the color components of products. The 6% addition of the wheat fiber preparations WF 200R and WF 600R or the oat fiber preparations HF 200 and HF 600 caused an apparent lightening of their color (ΔE > 2) compared to the control products.

scholarly journals Potential utilization of emulsion gels and multiple emulsions as delivery systems to produce healthier meat products

2021 ◽  
Vol 854 (1) ◽  
pp. 012083
Author(s):  
M Serdaroğlu
Keyword(s):  
Fatty Acid Content ◽  
Meat Product ◽  
Meat Products ◽  
Plant Oils ◽  
Meat Industry ◽  
Great Opportunity ◽  
Fat Replacers ◽  
Multiple Emulsions ◽  
Polyunsaturated Fatty Acid Content ◽  
Product Formulation

Abstract In recent years the increase in consumers’ demands for healthy food have accelerated the studies searching for innovative approaches in meat product formulations. Developing a healthier lipid profile and reducing fat are the most important goals in the meat industry. One of the main problems of animal fat replacement with plant oils is maintaining the technological and sensory properties of the products. Pre-emulsions provide a great opportunity to carry the healthier plant oils to meat systems for increasing mono and polyunsaturated fatty acid content, since adding liquid plant oils directly to product formulation can have technological and sensory problems. Using emulsion gels and multiple emulsions prepared with polyunsaturated oils could be a good option to achieve healthier meat products. This review addresses the emulsion gel and multiple emulsion properties and their use in meat products as fat replacers.

scholarly journals The Use of Edible Films Based on Sodium Alginate in Meat Product Packaging: An Eco-Friendly Alternative to Conventional Plastic Materials

Coatings ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 166 ◽  
Author(s):  
Roxana Gheorghita (Puscaselu) ◽  
Gheorghe Gutt ◽  
Sonia Amariei
Keyword(s):  
Sodium Alginate ◽  
Water Solubility ◽  
Meat Product ◽  
Meat Products ◽  
Edible Films ◽  
Meat Industry ◽  
Product Packaging ◽  
Natural Materials ◽  
Plastic Packaging ◽  
Wide Range

The amount of plastics used globally today exceeds a million tonnes annually, with an alarming annual growth. The final result is that plastic packaging is thrown into the environment, and the problem of waste is increasing every year. A real alternative is the use bio-based polymer packaging materials. Research carried out in the laboratory context and products tested at the industrial level have confirmed the success of replacing plastic-based packaging with new, edible or completely biodegradable foils. Of the polysaccharides used to obtain edible materials, sodium alginate has the ability to form films with certain specific properties: resistance, gloss, flexibility, water solubility, low permeability to O2 and vapors, and tasteless or odorless. Initially used as coatings for perishable or cut fresh fruits and vegetables, these sodium alginate materials can be applied to a wide range of foods, especially in the meat industry. Used to cover meat products, sodium alginate films prevent mass loss and degradation of color and texture. The addition of essential oils prevents microbial contamination with Escherichia coli, Salmonella enterica, Listeria monocytogenes, or Botrytis cinerea. The obtained results promote the substitution of plastic packaging with natural materials based on biopolymers and, implicitly, of sodium alginate, with or without other natural additions. These natural materials have become the packaging of the future.

scholarly journals Replacement of Saturated Animal Fats in Meat Products: A Review

2014 ◽  
Vol 7 ◽  
pp. 9-13 ◽  
Author(s):  
Anup Halwai
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Meat Product ◽  
Meat Products ◽  
Monounsaturated Fatty Acids ◽  
Marine Oils ◽  
Animal Fats ◽  
Animal Fat ◽  
Similar Product ◽  
Quality Aspect

Meat is still the most valuable food in the world. The quality aspect of meat is decided by the nutritional and sensory values. Consumers. awareness on diet and health increased the demand for healthy food, specially, meat. Meat is high in saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA). SFA are found to elevate cholesterol which is associated with cardiovascular diseases and other chronic diseases. Replacing or reducing animal fat in meat products could create a better image for the industry, but, sensory quality as well as product stability could be affected. Animal fat can be replaced or reduced by adding more water in the product or by substituting with vegetable fats and/or oils, or by adding hydrocolloids like dextrins, starches, fibers, gums in the product. Marine oils and vegetable oils are used to replace animal fat in meat product but the technological procedures have to be adjusted to produce the similar product due to their different chemical characteristics from animal fats. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10561 J. Food Sci. Technol. Nepal, Vol. 7 (9-13), 2012

213 Nutritional and Genetic Influences on Fatty Acid Composition of Beef and Lamb

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 111-111
Author(s):  
Susan K Duckett ◽  
Alexandra R Thomas ◽  
Aliute Udoka ◽  
Maslyn A Greene
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Fatty Acid Content ◽  
Meat Product ◽  
Meat Products ◽  
Animal Tissues ◽  
Main Fatty Acid ◽  
Ruminant Meat

Abstract There is increased competition in the protein market with the entrance of cell-based and plant-based products. Consumers issues with consumption of red meat typically center around saturated (SFA) fatty acid content and environmental impacts associated with production. Nutritional system used for finishing beef and lamb alters fatty acid composition of the meat product. Forages and grasses that are utilized in a grass-fed finishing system increases the animal’s intake of a-linolenic acid (C18:3 n-3), the main fatty acid present in plants (57%) that can be converted to eicosapentaenoic (C20:5 n-3), docosapentaenoic (C22:5 n-3) and docosahexaenoic (C22:6 n-3) acids in animal tissues. Grain-fed finishing systems increases the animal’s intake of linoleic acid (C18:2 n-6), the main fatty acid present in corn grain (57%), that can be converted to arachidonic acid (C20:4 n-6) and docosatetraenoic acid (C22:4 n-6) in animal tissues. Biohydrogenation of polyunsaturated fatty acids (PUFA) is extensive in the rumen (> 80% of dietary PUFA) and rumen protected supplements are needed to enhance PUFA content of ruminant meat products. Saturated (SFA) and monounsaturated (MUFA) fatty acids are the majority (>75% of total fatty acids) of fatty acids present in ruminant meat products. Therefore, finding approaches to attain greater desaturation of palmitic and stearic acids to their MUFA products, palmitoleic and oleic acids, would be most beneficial. The content of oleic acid and MUFA in beef is highly heritable and some breeds have high levels of MUFA. Stearoyl-CoA desaturase (SCD1) is the rate limiting enzyme in the production of MUFA. More research is needed to find ways of altering SCD1 expression in meat animal tissues to enhance MUFA and lower SFA content.

scholarly journals Evaluation of the Growth Kinetics of Lactobacillus Plantarum ATCC 8014 on a Medium Based on Hydrolyzed Bovine Blood Plasma at Laboratory and Bench-Scale Levels and Its Application as a Starter Culture in a Meat Product

Fermentation ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 45
Author(s):  
Pedro José Barragán ◽  
Óscar J. Sánchez ◽  
Juan C. Henao-Rojas
Keyword(s):  
Blood Plasma ◽  
Lactobacillus Plantarum ◽  
Growth Kinetics ◽  
Culture Medium ◽  
Starter Culture ◽  
Meat Product ◽  
Meat Products ◽  
Bovine Blood ◽  
Bench Scale ◽  
Kinetics Of

Lactobacilli are used in food because of their beneficial effect on human health and their biopreservative activity in matured meat products. The objective of this work was to study the growth kinetics of Lactobacillus plantarum ATCC 8014 by submerged fermentation at laboratory and bench scales, using a culture medium based on bovine blood plasma (BBP) with hydrolyzed proteins, and to evaluate the maturational effects and sensory properties conferred by the obtained biomass on a matured meat product (pepperoni). At bench scale, it was found that the maximum viable biomass concentration of L. plantarum was 9.58 log CFU/mL, which was higher than what was found in the MRS culture medium (9.53 log CFU/mL). The mathematical model proposed appropriately described the L. plantarum growth kinetics and carbohydrate dynamics during fermentation at laboratory and bench scales in hydrolyzed BBP medium. The application of viable L. plantarum biomass propagated on this medium did not show statistically significant differences during pepperoni maturation compared to the product made with the commercial starter culture. The sensory panel found no differences in the evaluated sensory attributes between these two products. The L. plantarum biomass obtained on this medium can be used successfully in maturation processes in different meat matrices.

scholarly journals FATTY ACIDS CHEMICAL QUALITY OF COOKED CHICKEN LUNCHEON MEAT PRODUCT PRODUCED BY THE USE OF FAT REPLACERS

2020 ◽  
Vol 7 (2) ◽  
pp. 31-38
Author(s):  
Ayman Nasr Mahmoud Khalil ◽  
Herbert W. Ockerman
Keyword(s):  
Fatty Acids ◽  
Sodium Alginate ◽  
Meat Product ◽  
Meat Products ◽  
Rice Flour ◽  
Chemical Quality ◽  
Low Fat ◽  
Fat Replacers ◽  
Luncheon Meat

Nowadays, there is a great interest regarding demand for foods with low-fat meat products to decrease the risk of nutritional diseases. Several strategies had been reported to reduce fat contents of meat products. The term fat replacer is used to describe a wide variety of products that replace some or all of the fat in foods. In the last years, chicken luncheon meat became one of the most commonly widely marketed and distributed meat products all over the world due to its delicious taste and cheap price. In this study, the chemical quality of the chicken luncheon meat produced either by; sun flower oil, sun flower oil and sodium alginate, sun flower oil, sodium alginate and rice flour, sun flower oil, sodium alginate, rice flour and gum Arabic as fat replacers was evaluated according to market reference toward production of new chicken meat luncheon of low fat, cholesterol and calories. The results revealed that application of fat replacers in cooked chicken luncheon meat enhanced the quality of saturated, monounsaturated and polyunsaturated fatty acids improving its nutritional value.

Establishment of Critical Hygiene Indices for Meat Cooling Processes Evaluated by a Temperature Function Integration Method

2006 ◽  
Vol 69 (9) ◽  
pp. 2084-2090 ◽  
Author(s):  
SIMON J. LOVATT ◽  
R. GRAHAM BELL ◽  
GUILLAUME J. LE ROUX
Keyword(s):  
New Zealand ◽  
Good Practice ◽  
Meat Products ◽  
Enteric Bacteria ◽  
Meat Industry ◽  
Cooling Process ◽  
Potential Growth ◽  
Temperature Function ◽  
E Coli ◽  
Function Integration

A temperature function integration technique that involves the calculation of the potential growth of Escherichia coli to obtain a process hygiene index (PHI) is the New Zealand industry standard method for assessing the potential for growth of enteric bacteria during meat cooling processes. The existing criteria to determine the acceptability of a cooling process with PHI values take no account of the differences between meat products and thus limit processing flexibility. A methodology was developed to set criteria for processing acceptability, based on the frequency distribution of the indicator organism E. coli number on meat carcasses immediately after slaughter (in log2 CFU per square centimeter) and a requirement that the E. coli numbers at the end of the cooling process be less than or equal to some maximum acceptable level. This methodology was used, along with accepted guidelines for maximum acceptable levels of E. coli in the meat and measured initial E. coli numbers for the whole New Zealand meat industry, to develop a set of PHI criteria that would be satisfied by a good-practice meat processing operation. A Monte Carlo modeling approach was used to illustrate the implications of these criteria if they had been applied to cooling processes for beef and lamb previously evaluated by the authors. If the proposed criteria were adopted, the maximum allowable PHI for beef cooling could be higher than that for lamb cooling because of the lower initial E. coli numbers found on beef than on lamb carcasses.

DEVELOPMENT OF TECHNOLOGY FOR A DELICATE LAMB PRODUCT

2020 ◽  
Vol 15 (10) ◽  
pp. 1364-1370
Author(s):  
N.V. Shirokova ◽  
◽  
E.V. Levkovskaya ◽  
I.D. Rysinova ◽  
◽  
...  
Keyword(s):  
Raw Materials ◽  
Meat Product ◽  
Meat Products ◽  
Raw Material ◽  
Industrial Complex ◽  
Meat Industry ◽  
Sustainable Food ◽  
Treatment And Prevention ◽  
Taste And Smell

The article is devoted to the development of technology for obtaining an innovative meat product from mutton. One of the main tasks of the agro-industrial complex is the development of technologies for the production of meat products for general and special purposes. In this context, it should be noted that the creation of meat products intended for the treatment and prevention of diseases is a priority area in the food industry of social and economic importance. To date, certain results have already been achieved in this direction. However, the cluster of functional meat products in the Russian Federation is poorly developed. In terms of organoleptic properties, lamb has features that must be taken into account when developing new products on an industrial basis. Features of taste and smell of meat, its technological properties limit the use of this type of raw material in the production of meat products. The effect of the composition of the injection brine, the formulation of which included infusion of juniper berries, food phosphate "Biofos-90" and curing ingredients, on the quality of the finished product was studied. It was found that the use of a multicomponent injection brine in combination with mechanical processing of mutton promotes the formation of an elasticviscous-plastic structure of the meat system by increasing the functional properties of muscle proteins. The development and improvement of existing technologies for the production of meat products, the rational use of food raw materials predetermine the modern system of creating a sustainable food base for the country. The integrated use of mutton as one of the main raw materials of the meat industry in some regions of our country is also aimed at solving these problems.

Sign in / Sign up

Export Citation Format

Share Document