scholarly journals Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork

Animals ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1872
Author(s):  
Macarena Egea ◽  
Daniel Álvarez ◽  
Irene Peñaranda ◽  
Nuria Panella-Riera ◽  
María Belén Linares ◽  
...  
Keyword(s):  
Meat Products ◽  
Fat Content ◽  
Boar Taint ◽  
Grape Skin ◽  
Fat Replacement ◽  
Reduced Fat ◽  
Fat Reduction ◽  
Control Batch ◽  
By Products

Based on the need to find alternatives for the use of meat from non-castrated male pigs that contains high levels of androstenone and skatole, the production of meat products (raw and Frankfurt sausages) with reduced fat content was proposed, as these compounds are lipophilic. For this purpose, three batches of each product (total six) were produced. These included a control batch (1); normal fat content and two fat-reduced batches, where (2) fat was replaced with inulin and β-glucan, or (3) fat was replaced with inulin and β-glucan in addition to a skin grape by-product. These groups used meat from non-castrated male pigs that contained 6.25 µg/g androstenone and 0.4451 µg/g skatole. In general, fat-reduced sausages exhibited less brightness than did the controls. The texture results in Frankfurt were similar to those of the control, while Spanish sausage supplemented with grape skin exhibited reduced hardness. Both strategies resulted in a reduction in boar taint, and this reduction was up to 87.3% in raw sausages with grape by-products. Fat reduction could provide an interesting strategy to allow for the use of tainted meat from non-castrated male pigs.

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.

Nitrite reduction in beef burger using papaya (Carica papaya L.) epicarp

2020 ◽  
pp. 108201322095997
Author(s):  
Viviana Andrea Velasco-Arango ◽  
José Igor Hleap-Zapata ◽  
Luis Eduardo Ordóñez-Santos
Keyword(s):  
Carica Papaya ◽  
Meat Products ◽  
Environmental Benefits ◽  
Nitrite Reduction ◽  
Human Beings ◽  
Healthy Foods ◽  
Beef Burger ◽  
By Products ◽  
Nitrite Content

Current pressure on the need to reduce nitrite content in meat products without affecting sensory properties such as color requires research for the development of healthy foods and the improvement of the quality of life of human beings. Fruit by-products are an important source of bioactive compounds, which can be used as natural additives in food processing. The objective of this study was to evaluate papaya epicarp flour as a natural ingredient in nitrite reduction of beef burger. Papaya epicarp samples after lyophilized were ground. A composite central design and a response surface methodology were used in order to analyze the process variables (nitrite and papaya epicarp flour concentrations) on the color of the beef burger. Response variables were carotenoid fractions and CIEL*a*b*. The optimal color-maximizing nitrite/flour ratio in beef burger was found corresponding to 150 mg/kg nitrite/40 mg/kg flour, where the maximum values for β-cryptoxanthin, zeaxanthin, and lycopene were 0.451, 0.447, and 0.251 mg/100 g of sample, respectively, together with the lower value of L* (64.38). This study showed the agro-industrial potential of papaya epicarp flour to reduce nitrite concentrations in this food, in addition, the valuation of this by-product could bring economic and environmental benefits.

scholarly journals Quality Characteristics of Frankfurters Formulated with Apricot Pomace Obtained from Apricot Juice Processing

2017 ◽  
Vol 5 (3) ◽  
pp. 281 ◽  
Author(s):  
Çilem Purma Adıbelli ◽  
Meltem Serdaroglu
Keyword(s):  
Sensory Quality ◽  
Meat Products ◽  
Quality Characteristics ◽  
Fat Content ◽  
Process Yield ◽  
Functional Ingredient ◽  
Juice Processing ◽  
Yield Values ◽  
Apricot Pomace

In this study the effects of dried apricot pomace (AP) on the technological, nutritional and sensory quality of frankfurters were investigated. Frankfurters formulated with 5% AP showed better quality compared to the addition of 10 and 15% AP. Protein and fat content decreased as the concentration of added AP was over 5%. AP addition resulted in lower pH and energy values. Frankfurters formulated with AP had higher cooking and process yield values. AP addition resulted with decrement in lightness and increment in yellowness of samples. 5% addition of AP resulted in good sensory scores. The results indicate that apricot pomace could be an effective functional ingredient in emulsion type meat products.

scholarly journals Comparison of meat products’ composition bearing/not-bearing claims marketed in the Czech Republic

2011 ◽  
Vol 80 (4) ◽  
pp. 379-384 ◽  
Author(s):  
Pavla Steinhauserová ◽  
Irena Řehůřková ◽  
Jiří Ruprich
Keyword(s):  
Czech Republic ◽  
Salt Content ◽  
Meat Products ◽  
Health Claims ◽  
Health Claim ◽  
Legal Requirements ◽  
The Czech Republic ◽  
Nutrition Claims ◽  
Reduced Fat ◽  
Fat Reduction

The aim of this study was to analyse the occurrence and specific composition of meat products (MPs) bearing nutrition/health claims marketed in the Czech Republic. MPs were analysed for fat content, fatty acids (FA) composition and sodium (Na) content. The compliance with legal requirements (Regulation EC No 1924/2006) and information stated on the product was checked.This study is the first one in the Czech Republic dealing with this issue. Among hundreds of marketed MPs, we observed only a limited number of MPs bearing claims. We analysed and compared chemical composition of 12 MPs bearing nutrition claims to 5 identical brand products without any claim. None of the claims dealt with reduced amount of Na/salt content and none was evaluated as an explicit health claim. Most of the mentioned nutrition claims were declared as “Fit, Fitness, Light, Wellness, With low/reduced fat”. Only one claim mentioned “ω3 FA addition”. All analytical results, except one product with claim “Low/reduced fat” or “Light” (if connected with fat reduction), corresponded to the legal requirements and information stated on the product. Three statements on the products associated with Na/salt content did not correspond to the amount measured in the sample. When comparing MPs “with” and “without” nutrition claim, lightly reduced fat or added amount of ω3 FA was recognized only in one product with claim. Other indicators, such as Na/salt content, better FA profile or more evident fat reduction were not found. The results of our study show that claims such as “Healthier, Fit, Fitness or Wellness” may be considered as somewhat misleading for consumers.

scholarly journals Effects of leavening agents in batter system on quality of deep-fried chicken breast meat

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 327-334
Author(s):  
Rozzamri Ashari ◽  
Atiqah-Izyannie A.M. ◽  
Mat Yusoff M. ◽  
Ismail Fitry Mohamed Rashedi
Keyword(s):  
Moisture Content ◽  
Meat Products ◽  
Fat Content ◽  
Chicken Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
High Moisture ◽  
Overall Acceptability ◽  
Chicken Breast Meat

The crispiness is an important parameter of battered chicken meat products and could be improved by adding leavening agents such as baking powder and dried yeast. This work was aimed to study the effect of different leavening agents added on the quality characteristics of battered chicken meat. Chicken breast meat strips were dipped into batters using different type of leavening agent; control (without a leavening agent); 4% baking powder (1), 4% dried yeast (2) and 2% baking powder + 2% dried yeast (3). The batter was kept in room temperature (RT) and cold temperature (CT) for one hour after coating. Moisture content, fat content, the viscosity of batter formulation, color, texture and sensory of fried battered chicken meat strips were evaluated. Moisture contents of RT3 and CT3 were significantly higher compared to other treatments while the fat content and viscosity of RT3 and CT3 were among the lowest. The RT2 and CT2 resulted in the lightest color. Compared to control samples, the addition of baking powder and yeast increased crispiness (fracturability and hardness) which was higher when used in combination than alone. Sensory evaluation of quality attributes showed crispiness and overall acceptability for RT3 and CT3 were among the highest. From the experiment, formulation 3 displayed the best effect of the leavening agents (a combination of baking powder and dried yeast) in batter system which produced lower fat, high moisture content, and crispier deep-fried chicken breast meat.

scholarly journals Pistachio Hull Extract as a Practical Strategy to Extend the Shelf Life of Raw Minced Beef: Chemometrics in Quality Evaluation

2021 ◽  
Vol 2021 ◽  
pp. 1-12
Author(s):  
Khaoula Elhadef ◽  
Karim Ennouri ◽  
Mariam Fourati ◽  
Hajer Ben Hlima ◽  
Sarra Akermi ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Meat Products ◽  
Principal Component ◽  
Microbial Count ◽  
Beef Meat ◽  
Minced Beef ◽  
Hull Extract ◽  
The Impact ◽  
By Products

The agricultural processing industry produces a notable quantity of by-products rich in bioactive compounds, which can be exploited for agri-food applications. From pistachio industrial processing, pistachio’s hull is one of the major by-products. This work aimed to evaluate the potential of pistachio hull, as a potential source of natural antioxidant, to preserve the meat quality. Here, we investigated the impact of aqueous pistachio hull extract (PHE) at 0.156% (PHE1), 0.312% (PHE2), and 0.625% (PHE3) on the quality of raw minced beef meat stored for 14 days at 4°C. At the end of storage, mesophilic total viable plate, psychotropic and Enterobacteriaceae counts, showed significantly lower ( P < 0.05 ) microbial count in PHE samples. PHE3 revealed a powerful inhibitory effect on lipid/protein oxidation, and sensory characteristics were positively ( P < 0.05 ) affected. Principal component analysis and heat map indicated complex and close synchronized relations among lipid/protein oxidation processes, microbial loads, and sensory attributes. Obtained results using univariate and multivariate statistical analysis underlined the importance of using different mathematical approaches, which are complementary to each other and could provide considerable information about the minced beef meat treated by PHE. Therefore, compared to synthetic antioxidants, PHE could be a clean-label alternative that can protect and enhance the quality of meat products.

scholarly journals Fat Reduction in Processed Meat Using Hot-Boning and Cold-Batter Mincing Technology

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
Morgan P. Wonderly ◽  
Hong C. Lee ◽  
Siroj Pokharel ◽  
Gale M. Strasburg ◽  
Bradley P. Marks ◽  
...  
Keyword(s):  
Meat Products ◽  
Fat Content ◽  
Processed Meat ◽  
Protein Functionality ◽  
Post Mortem ◽  
Low Fat ◽  
Randomized Design ◽  
Fat Reduction ◽  
Gel Forming Ability ◽  
Cooking Yield

ObjectivesProcessed meats have high fat contents that have been linked to adverse effects on human health. The purpose of this study was to generate low-fat meat products using the combination of hot-boning (HB), crust-freeze-air-chilling (CFAC; HB-CFAC), and cold-batter mincing technologies.Materials and MethodsTwelve commercial pigs (4 pigs/replication) were obtained locally and processed in a traditional way. Skinless, boneless, fresh pork ham (IMPS#402G) was harvested and subjected to either hot-boning (HB) at 1-h poste-mortem or chill-boning (CB) at 24 h post-mortem. All pork ham muscles were cut into one-inch wide strips and subjected to crust-freeze-air-chilling (CFAC). The resulting strips were 3-min pre-chopped and 6-min post-chopped for full-fat batters (FF), using 65% ham muscle of CFAC, 15% pork back-fat, 16% ice, 2% salt, and 2% starch. For low-fat batters (LF), the strips were similarly chopped with the same ingredients except 0% pork back-fat and 31% ice. Data in three replications were evaluated by one-way ANOVA, using PASW 18 statistic program and a completely randomized design. A post-hoc analysis was performed using Duncan`s multiple range test to evaluate differences of fat content and protein functionality among treatments at P < 0.05.ResultsAfter chilling, the pH 6.27 of HB-loin muscles at an hour post-mortem was significantly higher than that pH 5.63 of CB-loin muscles at 24 h post-mortem (P < 0.05). Similarly, the pH 6.0 of cooked HB-gels was higher than the pH 5.7 of cooked CB-gels, regardless of fat content (P < 0.05). The 65% moisture and 11– 12% fat in full-fat gels (HB-FF and CB-FF) were lower and higher, respectively, than 76– 78% moisture and 1.6– 3.0% fat in low-fat gels (HB-LF and CB-LF), regardless of boning type. Cooking yield (%) was improved in HB-gels more than CB-gels. In responding to the cooking yield, the lowest and the highest expressible moistures were found in HB-FF gels and CB-LF gels, respectively. Both HB-FF and HB-LF gels showed higher values for hardness, cohesiveness, and gumminess than CB-FF gels, with the least value found in CB-LF gels. These results indicated that the cold-batter mincing of HB-muscles provided higher protein functionality and gel-forming ability than that of CB-muscles so that fat was reduced without textural quality loss (P < 0.05). The next step of this research is to generate fatty/creamy-like texture by chopping low-fat ham muscles at sub-zero temperatures for extended times, resulting in small and uniform protein particle sizes.

scholarly journals Veterinary and sanitary examination of yak slaughter products in case of invasive diseases in the conditions of the Primorsky Territory

2020 ◽  
Vol 203 ◽  
pp. 01031
Author(s):  
Dmitrii Zamaratskii ◽  
Margarita Simakova ◽  
Guli Koltun ◽  
Viktoriia Podvalova
Keyword(s):  
New Species ◽  
Raw Materials ◽  
Meat Products ◽  
Meat Production ◽  
Parasitic Diseases ◽  
High Quality ◽  
Invasive Diseases ◽  
The Cost ◽  
By Products

Primorsky Territory is a platform for the intensification of the livestock industry in order to provide the population with high-quality meat products. However, the introduction of new species of animals (yaks, camels, highly productive breeds of cattle) to the territory of the region contributes to the emergence and spread of invasions among them. Fascioliasis, dictyocaulosis, piroplasmidosis are natural focal parasitic diseases of animals that are widespread in the Primorsky Territory. They are detected almost every day during the veterinary and sanitary examination of animal slaughter products. Despite the absence of a threat of infection with these diseases for humans through meat and by-products, there remains a risk of deterioration in the quality of such products and the development of defects in meat raw materials, which leads to the impossibility of further sale and consumption. Yaks were brought to the Primorsky Territory in 2010 as an experiment, and in 2015, farmers actively used these animals as beef cattle, since their simplicity in keeping significantly reduced the cost of the meat production process. The conditions of keeping yaks in the Primorsky Territory contributed to their infection with parasitic diseases, the extent of the invasion of which reached 60% and more.

EVALUATION OF THE QUALITY OF MEASURING PROCESSES IN THE MANUFACTURE OF POULTRY MEAT PRODUCTS

2019 ◽  
pp. 33-40
Author(s):  
O. A. LEONOV ◽  
◽  
N. J. SHKARUBA ◽  
A. A. ODINTSOVA ◽  
◽  
...  
Keyword(s):  
Meat Products ◽  
Poultry Meat

Оrganic Meat Production of Broiler Chickens Hubbard Redbro Cross

2020 ◽  
Keyword(s):  
Broiler Chickens ◽  
Raw Materials ◽  
Animal Health ◽  
Meat Products ◽  
Poultry Meat ◽  
Meat Production ◽  
Significant Difference ◽  
Environmentally Safe ◽  
The Impact

This article presents the results of studying the impact of housing and feeding conditions on broiler chickens of Hubbard RedBro cross, as well as the quality of products obtained when using floor and cage content, in a farm. It established that when receiving a mixed feed of own production using feed raw materials grown on a farm without the use of pesticides, a statistically significant decrease in potentially dangerous substances for animal health is recorded. Compared with factory feed, it has reduced the content of pesticides by 14 times, and mercury and arsenic by 24 times, cadmium by five times, and lead by ten times. The results of the study of economic indicators of growing Hubbard RedBro cross broiler chickens, as well as the chemical composition and quality of carcasses, indicated that there was no significant difference between the floor and cell conditions of keeping. Still, the use of a diet based on eco-feeds contributed to a statistically significant decrease in the concentration of toxic metals in the muscles of the poultry of the experimental groups. As a result, it found that the use of the studied compound feed in the diets of broiler chickens increased the indicators of Biosafety and ensured the production of environmentally safe ("organic") poultry meat products.

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