Radiation Processing: An Emerging Preservation Technique for Meat and Meat Products

2017 ◽  
Vol 2 (2) ◽  
pp. 133 ◽  
Author(s):  
K. Jayathilakan ◽  
Khudsia Sultana ◽  
M. C. Pandey
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Armed Forces ◽  
Natural Antioxidants ◽  
Radiation Processing ◽  
Physico Chemical ◽  
Processing Plants ◽  
Lipid And Protein Oxidation ◽  
Service Sectors ◽  
Shelf Stable

<p>Development of shelf stable meat and meat products is a challenging task due to physico-chemical, microbiological and sensory alterations during storage. Lot of thrust is being given in the application of radiation processing in meat sector due to its microbial safety. Maintaining and delivering quality and safety products both in civilian and service sectors is the need of the hour. Even though irradiation can ensure complete microbial sterility it can lead to lipid and protein oxidation due to the formation of free radicals which can cause flavour changes. Several studies on the usage of natural antioxidants which can arrest these changes have been reported. Irradiation can find excellent applications in the extension of shelf life of chilled and non chilled carcasses and birds in service sectors. There are several radiation processing plants in India commissioned in the private sector which can also be utilized by Armed forces for extending the shelf life of whole carcass and birds with an extension of shelf life. This will be of great<strong> </strong>significance to the defence forces.</p><p><strong> </strong></p>

scholarly journals Analysis of radiation effects on chicken eggs and meat irradiated by nanosecond electron beams

2020 ◽  
Vol 176 ◽  
pp. 03016
Author(s):  
Ruslan Vazirov ◽  
Sergey Sokovnint ◽  
Alisa Romanova ◽  
Ksenia Moiseeva
Keyword(s):  
Electron Beam ◽  
Shelf Life ◽  
Radiation Effects ◽  
Chemical Properties ◽  
Food Products ◽  
Modern Method ◽  
Radiation Processing ◽  
Radiation Technology ◽  
Physico Chemical ◽  
Chicken Eggs

Chicken and eggs are considered the most common product in the world. Microorganisms on the surface and inside these food products reduce the shelf life and may be the causative agents of the disease among consumers. To solve this problem various methods of thermal and chemical treatment are used, which have several disadvantages. Radiation processing is a modern method of suppressing contamination of bacteria and increasing the shelf life of food products. Unfortunately, this technology has a negative effect on the physico-chemical and organoleptic properties of the product. Therefore, for food and hatching eggs the dose level is limited about 3 kGy. However to solve this problem it is possible to use a low-energy electron beam. This approach allows irradiating with a disinfecting dose only the surface and a shallow depth of products. Experiments on the irradiation of chicken meat and eggs were carried out at the accelerators URT-0.5 and URT-1. Studying the effect of irradiation with a nanosecond electron beam (NEB) on edible chicken eggs showed no significant changes in the eggs structure and physico-chemical properties. This is primarily due to the low depth of electron penetration. Therefore, most of the product is not irradiated by electrons. Thus, irradiation using the URT accelerators will reduce the main problem of the food radiation technology.

scholarly journals The Effect of Hawthorn Berry Phenolics and Parsley Roots Fermented Juice on Frankfurters’ Shelf-Life

2018 ◽  
Vol 75 (2) ◽  
pp. 149
Author(s):  
Corina PREDESCU ◽  
Camelia PAPUC ◽  
Georgeta ȘTEFAN ◽  
Gheorghe GORAN
Keyword(s):  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Viable Count ◽  
Coliform Bacteria ◽  
Meat Industry ◽  
Physico Chemical ◽  
Residual Nitrite ◽  
Microbiological Parameters ◽  
Fermented Juice

Plant extracts rich in phenolics and vegetal fermented juices rich in nitrite may be used as preservatives in the meat industry. The aim of this study was to evaluate the effects of hawthorn berry phenolics and nitrite from parsley roots fermented juice, on unsmoked frankfurters. Seven lots of frankfurters were prepared. Two lots were prepared using ascorbate and parsley juice nitrite (each preservative 50 ppm, L1; each preservative 25 ppm, L4), two lots were prepared using hawthorn berry phenolics and parsley juice nitrite (each preservative 50 ppm, L2; each preservative 25 ppm, L5), two lots were prepared only with parsley juice nitrite (50 ppm, L3; 25 ppm, L6), while L7, control lot, was prepared with 50 ppm ascorbate and 50 ppm synthetic nitrite. pH, thiobarbituric acid reactive substances, cure efficiency, residual nitrite, total viable count, Enterobacteriaceae and coliform bacteria were determined at 3-day intervals for 15 days. During storage, comparatively with control, the best physico-chemical parameters were found for L4 and L5 of frankfurters, while the best microbiological parameters were found for frankfurters treated with ascorbate and parsley juice nitrite (L1 and L4). The addition of natural antioxidants and nitrite was able to improve unsmoked frankfurters’ shelf-life.

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 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.

Collective effect of rosemary (Rosmarinus officinalis) and betel (Piper betel) leaves extract on chicken powder incorporated fried chicken vermicelli

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Ashish Saini ◽  
Anurag Pandey ◽  
Sanjita Sharma ◽  
Umesh Shaligram Suradkar ◽  
Yellamelli Ramji Ambedkar ◽  
...  
Keyword(s):  
Shelf Life ◽  
Meat Product ◽  
Meat Products ◽  
Collective Effect ◽  
Leaf Extracts ◽  
Content Type ◽  
Betel Leaf ◽  
Overall Acceptability ◽  
Shelf Stable ◽  
Mold Count

Purpose The purpose of this study is to develop chicken powder (CP) incorporated fried chicken vermicelli and to evaluate the collective effect of rosemary and betel leaf extracts (RE+BE) in developed products, on the performance of storage study parameters. Design/methodology/approach Two different groups were made from developed products: the first control group without RE+BE incorporated and the second group treated with RE+BE (1:1). Various chemical, microbiological and sensory parameters of both groups were evaluated at intervals of 15 days up to 60 days of storage. Findings RE+BE incorporation had significantly improved (p < 0.01) the thiobarbituric acid reactive substances (TBARs), free fatty acid (FFA) and tyrosine value as compared to control. TBARs value of RE+BE treated product remained lower (0.23 ± 0.08 to 0.65 ± 0.07) than the control (0.25 ± 0.06 to 0.83 ± 0.05). Similarly, RE+BE treated product had significantly (p < 0.04) lower total plate count (TPC), Staphylococcus count (SC) and significantly (p < 0.01) lower yeast and mold count than control. Likewise RE+BE incorporation significantly (p < 0.01) improves sensory score (texture, flavor and overall acceptability except for appearance) of the product. RE+BE treated sample at the 60th day had a higher overall acceptability score (6.3 ± 0.8) than the score of control at the 45th day (6.1 ± 0.9). Research limitations/implications A shelf-stable meat product can be made by chicken powder incorporation in the gram flour and a combination of rosemary and betel leaf extracts may be used to improve the shelf-life of meat products. Practical implications A shelf-stable meat product can be made by chicken powder incorporation in the gram flour and a combination of rosemary and betel leaf extracts may be used to improve the shelf-life of meat products. Originality/value RE+BE incorporation into chicken vermicelli improved chemical (TBARs, FFA content and Tyrosine value), microbiological (TPC, Staphylococcus count and yeast and mold count) and sensory (flavor, texture and overall acceptability) parameters of chicken vermicelli during 60-day storage.

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.

Prevalence and Genetic Diversity of Listeria monocytogenes in Vacuum-Packaged Ready-to-Eat Meat Products at Retail Markets in Latvia

2009 ◽  
Vol 72 (6) ◽  
pp. 1283-1287 ◽  
Author(s):  
AIVARS BĒRZIŅŠ ◽  
MARGARITA TERENTJEVA ◽  
HANNU KORKEALA
Keyword(s):  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Meat Products ◽  
Processing Plant ◽  
Meat Processing ◽  
Pork Products ◽  
Beef Products ◽  
Processing Plants ◽  
Serotype 1 ◽  
Packaged Beef

Nine groups of different retail ready-to-eat vacuum-packaged meat products from 10 Baltic meat processing plants were analyzed for presence and numbers of Listeria monocytogenes at the end of shelf life. A total of 38 (18%) of 211 samples tested positive for L. monocytogenes serotype 1/2a (88%) or 1/2c (12%). The prevalence of L. monocytogenes in cold-smoked, sliced, vacuum-packaged beef and pork products (42%) was significantly higher than in cooked, sliced, vacuum-packaged meat products (0.8%) (P &lt; 0.001). Enumeration of L. monocytogenes showed that 84% of the positive samples contained &lt;100 CFU/g upon expiry of product shelf life. The numbers of L. monocytogenes exceeded 100 CFU/g only in cold-smoked, sliced, vacuum-packaged beef products. Identical pulsed-field gel electrophoresis types were recovered from different production lots of cold-smoked vacuum-packaged beef and pork products produced by the same meat processing plant, demonstrating L. monocytogenes contamination as a recurrent problem within one meat processing plant.

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 Effect of Active-Edible Coating and Essential Oils on Lamb Patties Oxidation during Display

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 263
Author(s):  
Ana Carolina Pelaes Vital ◽  
Ana Guerrero ◽  
Pablo Guarnido ◽  
Izabella Cordeiro Severino ◽  
José Luis Olleta ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Essential Oils ◽  
Shelf Life ◽  
Meat Quality ◽  
Modified Atmosphere Packaging ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Edible Coating ◽  
Water Losses

The use of natural products to reduce the use of synthetic additives in meat products, reducing the oxidation and improving the shelf life is a current challenge. Meat quality from lamb patties during 10 days of display on modified atmosphere packaging (MAP) and active-edible coating were tested under six treatments: uncoated patties without coating (CON); patties with alginate coating (EC) and patties with coating and 0.1 or 0.05% of essential oils (EOs) from either thyme (TH 0.1; TH 0.05) or oregano (OR 0.1; OR 0.05). Display and treatment significantly modified (P < 0.001) all the studied meat quality variables (pH, color, water holding capacity, weight losses, thiobarbituric acid reactive substances (TBARS), antioxidant activity). Display produced discoloration and lipid oxidation, however, the samples with essential oils presented lower (P < 0.001) lipid oxidation than the CON or EC groups. Coated samples with or without EOs showed better color (lower lightness but higher redness and yellowness) and lower water losses (P < 0.001) than the CON. The addition of thyme EO caused a decrease (P < 0.001) in the consumer’s overall acceptability, whereas no statistical differences appeared between CON, EC and oregano EO addition. Thus, using EOs as natural antioxidants, especially those from oregano at low dosages (0.05%), could be considered a viable strategy to enhance the shelf life and the product quality of lamb meat patties without damaging the sensory acceptability.

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