Journal articles: 'Processed meat quality'

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Onwuzuruike, Uzochukwu, Joel Ndife, and Innocent Okwunodulu. "INFLUENCE OF MEAT TYPE ON PROCESSED MEAT (KILISHI) QUALITY." FUDMA JOURNAL OF SCIENCES 6, no. 2 (May 11, 2022): 160–68. http://dx.doi.org/10.33003/fjs-2022-0602-904.

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Meat is a good source of quality protein but undergoes rapid deterioration due to physical, chemical and microbial influence. Hence, the need to develop a nutrient-dense product like kilishi with significant storage stability, increased cost efficiency, increased variety and promote food security. Kilishi was produced from different meat sources; beef (KB), chicken (KC), chevon (KV) and mutton (KM) and was assessed for proximate, physicochemical, mineral compositions, microbial quality and sensory properties using standard methods. The result showed proximate composition to range from 8.97 to 11.34%, 3.94 to 6.31%, 16.21 to 27.31%, 21.38 to 23.12% and 37.43 to 45.90% for moisture, ash, fat, protein and carbohydrate contents. Physicochemical properties ranged from 0.08 to 0.18 meg O2/kg for peroxide value, 0.06 - 0.41 TBARS/g for thiobarbituric acid value, 6.91 to7.54 for colour, 6.65 to 7.30 for pH and 61.25 to 69.40 mg/ml for solubility. Mineral composition showed that mutton meat kilishi (KM) had higher calcium (51.14 mg/100 g), magnesium (40.04 mg/100 g) and sodium (132.75 mg/100 g) contents while beef kilishi (KB) had the highest iron (8.24 mg/100 g) contents. Microbiologically, the kilishi samples were fit and safe for consumption. The organoleptic study revealed consumers’ preference for beef samples. Kilishi production improved the nutrient density, stability and safety of meat from their respective meat sources, and will serve as a viable means of meat storage in low-income countries.

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Cosgrove, Meadhbh, Albert Flynn, and Máiréad Kiely. "Consumption of red meat, white meat and processed meat in Irish adults in relation to dietary quality." British Journal of Nutrition 93, no. 6 (June 2005): 933–42. http://dx.doi.org/10.1079/bjn20051427.

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The aim of the present study was to examine the association of red meat, white meat and processed meat consumption in Irish adults with dietary quality. A cross-sectional study of subjects, randomly selected using the electoral register, estimated habitual food intakes using a 7 d food diary in a nationally representative sample of 662 men and 717 women (not pregnant or lactating) aged 18–64 years. Consumers were classified into thirds, based on the distribution of mean daily intakes for red meat, white meat and processed meat. The mean intakes of red meat, white meat and processed meat were 51, 33 and 26 g/d respectively, and men consumed significantly more (P<0·001) than women for all meat types. In men, red meat consumption was associated with lower (P<0·001) prevalence of inadequacy for Zn, riboflavin and vitamin C intakes. Increasing processed meat intake was associated with a lower (P<0·01) level of compliance with dietary recommendations for fat, carbohydrate and fibre in men. Increasing processed meat consumption was associated with lower (P<0·01) wholemeal bread, vegetables, fruit and fish intakes in men and women. Managerial occupations were associated with lower processed meat intakes. It is important to distinguish between meat groups, as there was a large variation between the dietary quality in consumers of red meat, white meat and processed meat. Processed meat consumption is negatively associated with dietary quality and might therefore be a dietary indicator of poor dietary quality. This has important implications in nutritional epidemiological studies and for the development of food-based dietary guidelines.

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Hassanien, Fatin, Shaltout Fahim, Hashim Mohammed, Lamiaa Lotfy, and Hatem El- Nagar. "Quality assurance of some locally processed meat products." Benha Veterinary Medical Journal 34, no. 1 (March 1, 2018): 41–47. http://dx.doi.org/10.21608/bvmj.2018.53519.

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Teixeira, Alfredo, Severiano Silva, Cristina Guedes, and Sandra Rodrigues. "Sheep and Goat Meat Processed Products Quality: A Review." Foods 9, no. 7 (July 20, 2020): 960. http://dx.doi.org/10.3390/foods9070960.

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Even though sheep and goat processed meat products are not as popular as pork, beef or poultry and are generally considered not as important, they have a very important role in meat consumption around the world. A concise review of the origin and type of the most important sheep and goat processed meat products produced in different countries and world regions is made. The manuscript also summarizes the most recent studies on sheep and goat processed meats on the physicochemical characterizations, sensory quality, microbiological quality and safety. Some conclusions and future trends in production, processing and commercial potentiality for sheep and goat processed meat products are discussed. Several possibilities exist to make them more diversified and appealing to the market. Processing meat from culled animals is an interesting way to value animals with low market acceptability. Some as fermented sausages, cured legs and pâtés have great commercial potential as highly acceptable consumer commodities. An interesting field of food research is the rediscovery of a new generation of goat and sheep meat products as functional foods that will respond to the constant innovation required by the meat industry. Everything related to food safety must be considered in the future.

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Schnettler, Berta, Néstor Sepúlveda, Silvana Bravo, Klaus G. Grunert, and Clementina Hueche. "Consumer acceptance of a functional processed meat product made with different meat sources." British Food Journal 120, no. 2 (February 5, 2018): 424–40. http://dx.doi.org/10.1108/bfj-04-2017-0211.

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Purpose The purpose of this paper is to explore the consumer acceptance of a functional meat processed product made with different meat sources, and to distinguish the existence of different market segments. Design/methodology/approach Non-probability sampling was used to recruit a sample of 411 consumers in Southern Chile, over the age of 18 and responsible for the purchase of meat products for their household. Findings Using a fractional factorial design for conjoint analysis, it was found in the total sample that the meat source of the meat processed product was more important than packaging, region of origin, price and the functional ingredient claim, with preference for lamb and pork meat processed products with omega-3. Two main segments were identified using a cluster analysis; these segments differed according to family size, presence and age of children, ethnic origin, general health interest, quality of diet and level of satisfaction with food-related life. The largest segment (56.0 percent) shows a high preference toward lamb meat processed product with dietary fiber and omega-3. The second (33.6 percent) preferred turkey meat processed product with antioxidants. Practical implications A differentiated marketing strategy with different meat sources and functional ingredients may give access to a large market share. People more willing to accept different functional ingredients in processed meat products may enjoy a better quality of life. The level of satisfaction with food-related life and quality of diet can be useful in explaining preferences for functional meat processed products. Originality/value This is the first study to evaluate consumer acceptance of a functional meat processed product made with three different meats and three different functional ingredient claims, which analyzed the relationship between acceptance, the consumer’s quality of diet and their level of satisfaction with food-related life.

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Toohey, E. S., and D. L. Hopkins. "Eating quality of commercially processed hot boned sheep meat." Meat Science 72, no. 4 (April 2006): 660–65. http://dx.doi.org/10.1016/j.meatsci.2005.09.016.

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Ursachi, Claudiu Ștefan, Simona Perța-Crișan, and Florentina-Daniela Munteanu. "Strategies to Improve Meat Products’ Quality." Foods 9, no. 12 (December 17, 2020): 1883. http://dx.doi.org/10.3390/foods9121883.

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Meat products represent an important component of the human diet, their consumption registering a global increase over the last few years. These foodstuffs constitute a good source of energy and some nutrients, such as essential amino acids, high biological value proteins, minerals like iron, zinc, selenium, manganese and B-complex vitamins, especially vitamin B12. On the other hand, nutritionists have associated high consumption of processed meat with an increased risk of several diseases. Researchers and processed meat producers are involved in finding methods to eliminate nutritional deficiencies and potentially toxic compounds, to obtain healthier products and at the same time with no affecting the sensorial quality and safety of the meat products. The present review aims to summarize the newest trends regarding the most important methods that can be applied to obtain high-quality products. Nutritional enrichment with natural bioactive plant compounds (antioxidants, dietary fibers) or probiotics, reduction of harmful components (salt, nitrate/nitrite, N-nitrosamines) and the use of alternative technologies (high-pressure processing, cold plasma, ultrasounds) are the most used current strategies to accomplish this aim.

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Carvalho, Aline Martins de, Chester Luiz Galvão César, Regina Mara Fisberg, and Dirce Maria Lobo Marchioni. "Excessive meat consumption in Brazil: diet quality and environmental impacts." Public Health Nutrition 16, no. 10 (August 16, 2012): 1893–99. http://dx.doi.org/10.1017/s1368980012003916.

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AbstractObjectiveTo evaluate red and processed meat intake, and the impact meat consumption has on diet quality and the environment.DesignA large cross-sectional health survey performed in São Paulo, Brazil.SettingDiet was assessed by two 24 h dietary recalls. Usual intakes were calculated using the Multiple Source Method. The World Cancer Research Fund recommendation of an average of 71·4 g/d was used as the cut-off point to estimate excessive red and processed meat consumption. To investigate the relationship between meat consumption and diet quality we used the Brazilian Healthy Eating Index Revised. The environmental impact was analysed according to estimates of CO2 equivalent emissions from meat consumption.SubjectsBrazilians (n 1677) aged 19 years and older were studied.ResultsThe mean red and processed meat intake was 138 g/d for men and 81 g/d for women. About 81 % of men and 58 % of women consumed more meat than recommended. Diet quality was inversely associated with excessive meat intake in men. In Brazil alone, greenhouse gas emissions from meat consumption, in 2003, were estimated at approximately 18 071 988 tonnes of CO2 equivalents, representing about 4 % of the total CO2 emitted by agriculture.ConclusionsThe excessive meat intake, associated with poorer diet quality observed, support initiatives and policies advising to reduce red and processed meat intake to within the recommended amounts, as part of a healthy and environmentally sustainable diet.

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MALDONADO-SIMAN, E., R. BERNAL-ALCÁNTARA, J. A. CADENA-MENESES, J. R. ALTAMIRANO-CÁRDENAS, and P. A. MARTINEZ-HERNÁNDEZ. "Implementation of Quality Systems by Mexican Exporters of Processed Meat." Journal of Food Protection 77, no. 12 (December 1, 2014): 2148–52. http://dx.doi.org/10.4315/0362-028x.jfp-14-003.

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Requirements of hazard analysis and critical control points (HACCP) are becoming essential for international trade in food commodities as a safety assurance component. This research reports the level of the adoption of ISO 9000 and the HACCP system by Federal Inspection Type (TIF) pork-exporting enterprises. Implementation and operating costs are reported as well as the benefits involved in this food industry process. In Mexico, there are 97 companies classified as TIF enterprises, and 22 are registered as exporters of processed pork with the National Services for Safety and Quality and Animal Health of the Secretariat of Agriculture, Livestock, Rural Development, Fisheries and Food. Surveys were administered to 22 companies, with a 95.2% response rate. Enterprise characteristics were evaluated, as well as their operating activities. Fieldwork consisted of administering structured questionnaires to TIF exporters. All the surveyed enterprises had implemented HACCP, whereas the ISO 9000 regulation was applied in only 30%. Of total production, 75% is exported to 13 countries, and 25% goes to the Mexican market niche. Results indicate that the main factors for adopting HACCP are related to accessibility to international markets, improving quality, and reducing product quality audits by customers. The results also indicated that staff training was the most important issue. Microbiological testing was the highest cost of the operation. The main benefits reported were related to better access to international markets and a considerable reduction in microbial counts. This study shows the willingness of Mexican pork processors to implement food safety protocols for producing safe and quality products to compete in the international food trade.

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Shan, Liran Christine, Aine Regan, Frank J. Monahan, Chenguang Li, Celine Murrin, Fiona Lalor, Patrick G. Wall, and Aine McConnon. "Consumer views on “healthier” processed meat." British Food Journal 118, no. 7 (July 4, 2016): 1712–30. http://dx.doi.org/10.1108/bfj-11-2015-0447.

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Purpose – The purpose of this paper is to investigate consumer attitudes towards and interest in enriching processed meat with healthy ingredients (“functional processed meat”). Design/methodology/approach – Seven focus groups across age and gender were conducted. Discussions were analysed using an inductive thematic approach. Findings – Strategies that participants felt as important for improving the healthiness of processed meat mainly included the use of better quality meat and less salt, fat, preservatives and other additives. “Functional processed meat” was a new concept for participants. Four themes were constructed to reflect participants’ attitudes towards functional processed meat: opposing views on processed meat as a carrier of healthy ingredients; belief in the health benefits of functional processed meat; perceived value of functional processed meat for different consumer groups; and trust and perceived risk surrounding the functional food concept. A large proportion of the participants were unconvinced about the concept of functional processed meat; however many of the participants expressed an openness to purchase this food product if taste and price remained uncompromised. Research limitations/implications – The sample size of the current study is small. Complementary quantitative research with a more representative sample should be implemented. Adopting a quantitative approach, the findings from this study should be explored further to investigate their application in a representative sample of the population. Originality/value – This study represents a first exploratory investigation of consumer views on functional processed meat. It can inform further consumer and market research in relation to the development of “healthier” processed meat.

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Barbut, Shai, and Emily M. Leishman. "Quality and Processability of Modern Poultry Meat." Animals 12, no. 20 (October 14, 2022): 2766. http://dx.doi.org/10.3390/ani12202766.

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The poultry meat industry has gone through many changes. It moved from growing dual-purpose birds (meat and egg production) taking ~110 days to reach 1.2 kg 100 years ago, to developing specialized meat breeds that grow to 2.5 kg within ~40 days. It also moved from selling ~80% whole birds to mostly selling cut up and further processed products in the Western world. This necessitated building large, centralized processing plants, capable of processing 15,000 birds per hr on a single line (60 years ago only 2500), that require higher bird uniformity (size, color, texture). Furthermore, consumer demand for convenient products resulted in introducing many cut-up fresh poultry (some companies have 500 SKU) and further processed products (chicken nuggets did not exist 50 years ago). Those developments were possible due to advancements in genetics, nutrition, medicine, and engineering at the farm and processing plant levels. Challenges keep on coming and today a rise in myopathies (e.g., so called woody breast, white striping, spaghetti meat), requires solutions from breeders, farmers, and processing plants, as more automation also requires more uniformity. This review focuses on the changes and challenges to the processing industry segment required to keep supplying high quality poultry to the individual consumer.

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Gagaoua, Mohammed, Vânia Zanella Pinto, Gülden Göksen, Laura Alessandroni, Melisa Lamri, Amira Leila Dib, and Fatma Boukid. "Electrospinning as a Promising Process to Preserve the Quality and Safety of Meat and Meat Products." Coatings 12, no. 5 (May 8, 2022): 644. http://dx.doi.org/10.3390/coatings12050644.

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Fresh and processed meat products are staple foods worldwide. However, these products are considered perishable foods and their deterioration depends partly on the inner and external properties of meat. Beyond conventional meat preservation approaches, electrospinning has emerged as a novel effective alternative to develop active and intelligent packaging. Thus, this review aims to discuss the advantages and shortcomings of electrospinning application for quality and safety preservation of meat and processed meat products. Electrospun fibres are very versatile, and their features can be modulated to deliver functional properties such as antioxidant and antimicrobial effects resulting in shelf-life extension and in some cases product quality improvement. Compared to conventional processes, electrospun fibres provide advantages such as casting and coating in the fabrication of active systems, indicators, and sensors. The approaches for improving, stabilizing, and controlling the release of active compounds and highly sensitive, rapid, and reliable responsiveness, under changes in real-time are still challenging for innovative packaging development. Despite their advantages, the active and intelligent electrospun fibres for meat packaging are still restricted to research and not yet widely used for commercial products. Industrial validation of lab-scale achievements of electrospinning might boost their commercialisation. Safety must be addressed by evaluating the impact of electrospun fibres migration from package to foods on human health. This information will contribute into filling knowledge gaps and sustain clear regulations.

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McClements, David Julian, Jochen Weiss, Amanda J. Kinchla, Alissa A. Nolden, and Lutz Grossmann. "Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs." Foods 10, no. 2 (January 27, 2021): 260. http://dx.doi.org/10.3390/foods10020260.

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The modern food system is seeing a change in consumption patterns provoked by several drivers—including ethical, health, and environmental concerns—that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based meats. The aim of the present review is to describe methods that are being employed by scientists to analyze and characterize the properties of meat alternatives and to propose standardized methods that could be utilized in the future. In particular, methods to determine the proximate composition, microstructure, appearance, textural properties, water-holding properties, cooking resilience, and sensory attributes, of plant-based meat are given. The principles behind these methods are presented, their utility is critically assessed, and practical examples will be discussed. This article will help to guide further studies and to choose appropriate methods to assess raw materials, processes, products, and consumption behavior of meat analogs.

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Murcia, M. Antonia, Clemente Cano, and Jorge Bretón. "FT-IR spectroscopy as a tool for the study of the quality of processed meat products." Grasas y Aceites 45, no. 5 (October 30, 1994): 297–99. http://dx.doi.org/10.3989/gya.1994.v45.i5.1015.

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Emam,, O. "QUALITY-PROPERTIES EVALUATION OF BURGERS PROCESSED FROM SPENT -LAYING HENS MEAT." Journal of Food and Dairy Sciences 28, no. 6 (June 1, 2003): 4823–34. http://dx.doi.org/10.21608/jfds.2003.244690.

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Labazava, I. E., E. I. Kozeltsava, and E. A. Piatrova. "QUALITY ASSESMENT OF MEAT PRODUCT BY MICROBIOLOGICAL INDICATORS." Food Industry: Science and Technology 13, no. 4(50) (June 15, 2020): 95–102. http://dx.doi.org/10.47612/2073-4794-2020-13-4(50)-95-102.

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The meat industry takes a leading place among all branches of the food industry. At the same time, meat and its processed products are a serious factor in the spread and increased risk of listeriosis, salmonellosis, campylobacteriosis, botulism, poisoning with staphylococcal enterotoxin, escherichiosis, protozoa. One of the mandatory requirements for the quality of food products is their safety for human health and stability during storage and sale. Of particular importance to the consumer is the microbiological safety of food products, the provision of which is the main task of bacteriological control at enterprises producing meat and meat products

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Akbari-adergani, Behrouz, Behrouz Akbari-adergani, Neda Sallak, Neda Sallak, Gholamreza Jahed khaniki, Gholamreza Jahed khaniki, Noushin Rastkari, Noushin Rastkari, Parisa Sadighara, and Parisa Sadighara. "Effect of sodium bicarbonate residue on some characteristics of processed meat products." Foods and Raw Materials 6, no. 2 (December 20, 2018): 249–55. http://dx.doi.org/10.21603/2308-4057-2018-2-249-255.

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Using sodium bicarbonate (SB) in cooking meat products is a controversial subject. The aim of this study was to estimate an effect of different SB concentrations on the quality characteristics and organoleptic properties of meat in Kubideh Kebab, an Iranian popular meat product. Ground meat was divided into four groups (a, b, c, and d). After that, SB was added in ratio 0.25, 0.50, 1.00, and 2.00 g/kg respectively. A sample without SB was considered as a blank sample. The Kebab samples were prepared and cooked properly at 350°C for 4–6 minutes and at 450°C for 2–4 minutes. A significant difference was observed in the pH values and the cooking loss between the blank sample and those Kebab samples that were cooked at 350°C and 450°C and pre-treated with SB in the amount of 0.25–2.00 g per 1 kg of meat (P < 0.05). The amount of residual bicarbonate ions increased significantly in the cooked Kebab samples at both treatment temperatures in the a-d group in comparison with the blank sample, as well as between the groups (P = 0.00). The organoleptic properties did not change in the a-d groups in comparison with the blank sample.

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Delgado-Pando, Gonzalo, Carlos Álvarez, and Lara Morán. "From Farm to Fork: New Strategies for Quality Evaluation of Fresh Meat and Processed Meat Products." Journal of Food Quality 2019 (November 14, 2019): 1–2. http://dx.doi.org/10.1155/2019/4656842.

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Schulz, E., B. Jensen, and E. Celerynova. "Automated turbidimetry for rapid determination of the bacteriological quality of raw meat and processed meat products." International Journal of Food Microbiology 6, no. 3 (May 1988): 219–27. http://dx.doi.org/10.1016/0168-1605(88)90014-1.

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Ivanovic, Snezana, Slobodan Lilic, Miroslav Zujovic, and Ivan Pavlovic. "Organoleptic properties of Lamb meat: Factor of quality." Veterinarski glasnik 58, no. 3-4 (2004): 351–58. http://dx.doi.org/10.2298/vetgl0404351i.

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Organoleptic propertyies of thermally processed lamb meat of mixed breed lambs of the mixed Svrljig strain and Domestic Pramenka, and Merinolandschaf sheep, and meat of the Wuerttemberg Merino lambs. Sensory methods of meat examination were used, with the participation of six trained evaluators. The results of the investigations in which numerical-descriptive scales were used are presented in tables. A salty, sour and bitter taste were expressed in a very small degree in both groups of samples. A sweet taste, although of low intensity, significantly differed among the examined groups. No differences were established regarding juiciness and tenderness, but statistically significant differences were established in aftertaste and overall acceptibility in favor of meat of the first group of lambs.

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Muzayyanah, M. A. U., A. Triatmojo, and B. Guntoro. "The consumer preferences for processed meat products based on choice brand priorities." IOP Conference Series: Earth and Environmental Science 1001, no. 1 (March 1, 2022): 012024. http://dx.doi.org/10.1088/1755-1315/1001/1/012024.

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Abstract Processed animal protein is typically preferred over fresh livestock products for consumption because it is more stable and environmentally friendly when stored over a long period. Therefore, this preliminary study aimed to determine consumer preferences for processed meat products based on consumer choice brand priorities. The consumers were asked to select three preferred processed meat product brands, including sausage, corned beef, meatballs, nuggets, and meat floss, as well as the primary reason for their selection. The study included 450 meat consumers who were selected by purposive sampling. Subsequently, descriptive statistics and Chi-Square analysis were used to determine the preferences among the three product selections. The results showed that the three main preferences of consumers in selecting processed meat products were based on taste, quality, and price in that order. Consumers preferred and selected products with superior taste and quality but were more likely to consider price as the priority decreased. Therefore, the ability to understand consumer preferences plays a key role in developing a sustainable product since cost is not considered a primary concern.

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Selvan, P., and R. Gayathri. "Quality Assessment of Traditionally Processed Kola, a Deli Meat of Tamil Nadu." International Journal of Current Microbiology and Applied Sciences 8, no. 06 (June 10, 2019): 3282–88. http://dx.doi.org/10.20546/ijcmas.2019.806.391.

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Devadason, I. Prince, A. S. R. Anjaneyulu, S. K. Mendirtta, and T. R. K. Murthy. "Quality and shelf life of buffalo meat blocks processed in retort pouches." Journal of Food Science and Technology 51, no. 12 (January 30, 2013): 3991–97. http://dx.doi.org/10.1007/s13197-012-0895-5.

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Riihonen, L., J. Laine, and P. Linko. "Mechanically deboned meat." Agricultural and Food Science 62, no. 5 (December 1, 1990): 369–80. http://dx.doi.org/10.23986/afsci.72911.

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Mechanically deboned meat (MDM) and mechanically deboned tissue (MDT) are used in the meat industry to an ever-increasing degree. The quality of mechanically deboned meat, its high protein content, good technological characteristics and comparatively low cost make the product a profitable and useful raw material. Mechanically deboned meat is a wholesome, nutritious, highly palatable product with a bright future as food. Its properties permit its incorporation in the production of heat-processed meat products composed of comminuted raw materials. Regulations are given in the legislation of several countries concerning the chemical composition, use and storage of such meat.

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Salama, Hatem Ali, Ahmed Noah Badr, Manal F. Elkhadragy, Ahmed Mohamed Said Hussein, Ibrahim Abdel-Salam Shaban, and Hany M. Yehia. "New Antifungal Microbial Pigment Applied to Improve Safety and Quality of Processed Meat-Products." Microorganisms 9, no. 5 (May 4, 2021): 989. http://dx.doi.org/10.3390/microorganisms9050989.

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Minced meat is involved within numerous products, where their color attributes are affected by consumer preferences. This study was aimed to ameliorate processed meat color, using a microbial red pigment. Antibacterial, antifungal, citrinin-free, and toxicity of pigment were determined. Meatballs and burgers were manufactured using pigment at 3 mg/g of meat. Texture, color, shelf life extension, and organoleptic properties were estimated for treated meats. Results were expressed by a real antimicrobial for pigment, even via several extracting systems. The MIC and MFC of pigment were 320 µg/g and 2.75 mg/g media, respectively. Bioactive components of pigment were detected using the GC–MS and the FTIR apparatus. The bioactive carbohydrates include oligo and polysaccharides were manifested with real curves. Secretion of ochratoxin A and aflatoxins in fungal media receives pigment was decreased by up to 54% and 45%, respectively. The presence of bioactive carbohydrates may trap mycotoxin out of the recovered amounts. The manufactured products were enhanced for their color and taste with fine texture changes. The shelf life of colored-frying meat was recorded by an extension compared to the control. In conclusion, the results were recommended microbial red-pigment implementation in meats manufacturing for ameliorating recorded of color, as antimycotoxigenic, and shelf life extension.

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Strashynskyi, Ihor, Vasil Pasichnyi, Tatiana Shevchenko, and Anton Karapalov. "FORMATION OF FUNCTIONAL INDICATORS OF MEAT SLAUGHTERED ANIMALS." ГРААЛЬ НАУКИ, no. 6 (July 4, 2021): 125–29. http://dx.doi.org/10.36074/grail-of-science.25.06.2021.023.

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The actual tasks facing the meat industry are the rational use of meat raw materials with different technological characteristics and improving the quality of products that are produced. Today, in the world market of meat raw materials widely distributed meat with impaired progress autolysis. The results of monitoring the quality indicators of pork, which are processed at LLC "Ternopil meat processing plant", and the study of the impact of pre-slaughter and technological factors on the quality of meat raw material obtained from slaughtering pigs from different farms, are presented in the article.

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Dragin, S., P. Chrenek, B. Stancic, A. Bozic, and M. M. Petrovic. "Effect of transgenesis on quality and yield of rabbit meat." Biotehnologija u stocarstvu 26, no. 3-4 (2010): 245–57. http://dx.doi.org/10.2298/bah1004245d.

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In this paper results of the effect of transgenesis on quality and yield of rabbit meat are presented. During the trial body mass of transgenic progeny of F1 generation was monitored and compared to control group (nontransgenic animals of same age). Subsequent to slaughtering, meat yield, ratio between certain musculature parts and meat quality (proteins, lipids, water) were analyzed. Obtained data was compared to control group of animals of same age but standard genotype. Meat colour was evaluated on apparatus Specol 11 and expressed as percentage of remission on wave length of 540 ?m. Content of elements in thigh muscle was established subsequent to dry mineralization in spectro-photometer UNICAM 939 Cambridge UK. Phosphorus content was measured spectro-photometrically on apparatus SPECOL 11. Subsequent to measuring and systematization, data was statistically analyzed and processed. Arithmetic mean values for certain groups of data were calculated, and their values compared using t-test (Hadzivukovic, 1991). Changes established in regard to content of water, lipids, energy and water binding capacity, were relative to changes in histological structure and level of metabolic processes. It is possible that these changes are result of pleiotropic effect of integrated gene. However, in order to confirm and interpret these changes, it is necessary to carry out further researches of the microscopic structure and metabolic processes of muscle tissues in transgenic rabbits.

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Lamri, Melisa, Tanima Bhattacharya, Fatma Boukid, Imene Chentir, Amira Leila Dib, Debashrita Das, Djamel Djenane, and Mohammed Gagaoua. "Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety." Foods 10, no. 11 (October 29, 2021): 2633. http://dx.doi.org/10.3390/foods10112633.

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Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, and applications of nanoparticles to process and preserve fresh meat and processed meat products. Nanoparticles can be used to reinforce the packaging material resulting in the improvement of sensory, functional, and nutritional aspects of meat and processed meat products. Further, these particles can be used in smart packaging as biosensors to extend the shelf-life of fresh and processed meat products and also to monitor the final quality of these products during the storage period. Nanoparticles are included in product formulation as carriers of health-beneficial and/or functional ingredients. They showed great efficiency in encapsulating bioactive ingredients and preserving their properties to ensure their functionality (e.g., antioxidant and antimicrobial) in meat products. As a result, nanoparticles can efficiently contribute to ensuring product safety and quality whilst reducing wastage and costs. Nevertheless, a wider implementation of nanotechnology in meat industry is highly related to its economic value, consumers’ acceptance, and the regulatory framework. Being a novel technology, concerns over the toxicity of nanoparticles are still controversial and therefore efficient analytical tools are deemed crucial for the identification and quantification of nanocomponents in meat products. Thus, migration studies about nanoparticles from the packaging into meat and meat products are still a concern as it has implications for human health associated with their toxicity. Moreover, focused economic evaluations for implementing nanoparticles in meat packaging are crucial since the current literature is still scarce and targeted studies are needed before further industrial applications.

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Moore, Dustin, Sabrina Noel, Xiyuan Zhang, Sameera Talegawker, Teresa Carithers, Adolfo Correa, Katherine Tucker, and Sherman Bigornia. "Effects of Dietary Quality on Associations of Meat Consumption with Cardiometabolic Biomarkers in the Jackson Heart Study." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1457. http://dx.doi.org/10.1093/cdn/nzaa061_085.

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Abstract Objectives Red and processed meat consumption is adversely related to cardiometabolic risk, but the impact of overall dietary quality on this association has not been systematically investigated. We examined the influence of dietary quality on associations of meat intake with biomarkers of cardiometabolic risk. Methods Data are from the Jackson Heart Study, a cohort of African Americans (baseline age 55 y, 66% female, 20% diabetes, 9% CVD). We analyzed those with biomarker data available at Visit 1 (2000–04) and at Visit 2 (2005–09) or 3 (2009–13). Diet was assessed by food frequency questionnaire (Visit 1). Total observations used were: Visit 1 (n = 3725), Visit 2 (n = 2736), and Visit 3 (n = 3319). Unprocessed red meat included beef and pork, and processed meat included sausage, lunch, and cured meats. Diet quality was measured by a modified Healthy Eating Index 2010 score (m-HEI) that excluded meat contributions. Modified HEI stratified and unstratified analyses were conducted using linear mixed modeling. Fasting HbA1c and CRP values were log transformed. Results Meat consumption was not associated with HbA1c in m-HEI stratified or unstratified analyses. A 1 oz/1000 kcal/wk increase in unprocessed red and total meat was associated with a 1.3% ± 0.5% (P = 0.02) and 1.1% ± 0.3% (P = 0.005) higher CRP in unstratified analyses, respectively. Unprocessed red meat was positively associated with CRP in m-HEI tertiles 1 (2.0% ± 0.8%, P = 0.01) and 3 (2.2% ± 0.8%, P = 0.008). Total meat was associated with CRP in m-HEI tertile 1 (2.0% ± 0.6%, P = 0.001) and trended in tertile 3 (1.1% ± 0.6%, P = 0.09); processed meat also approached significance in m-HEI tertile 1 (2.1% ± 1.2%, P = 0.08). There was evidence that m-HEI modified the associations between processed meat and CRP (P-interaction = 0.04), but not for other associations. Excluding those with diabetes or CVD did not alter these results. Conclusions Our results do not support that meat intake is associated with HbA1c, or that overall dietary quality modifies these associations. Unprocessed red and total meat intakes were associated with greater CRP in unstratified and subsets of stratified analyses. Associations of processed meat with CRP appeared stronger among those with the poorest diet quality. These data suggest that reduction in red meat intake could benefit inflammation among African American adults. Funding Sources The Beef Checkoff.

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Issara, U., M. Suwannakam, and S. Park. "Effect of traditional fat replacement by oleogel made of beeswax and canola oil on processed meat (steak type) quality." Food Research 6, no. 5 (October 16, 2022): 289–99. http://dx.doi.org/10.26656/fr.2017.6(5).653.

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Oleogel (OG) has become an alternative fat ingredient for many foods as well as meat and its related meat products due to its health beneficial effects. The objective of this study was to characterize the processed meat properties as well as analyse the trends of consumer acceptability of meat products by using OG utilization as a fat replacer. Processed meat samples were prepared for 3 groups including i) processed meat (only red part) without any additive addition: control, ii) 50% beef tallow adding: BT, and iii) 50% OG, obtained from beeswax and canola oil mixture, substituting of BT: OG. All meat samples determined the physical, physicochemical, and lipid profiles as well as sensorial properties. The results found that OG treatment showed desirable physical and physicochemical characteristics. The soft texture of the meat sample was observed in the OG group when compared with other treatments. Furthermore, OG replacing the traditional fat in processed meat has significantly reduced the percentage of total saturated fatty acid (SFA, 68.37±2.19) and increased the total unsaturated fatty acid (USFA, 31.63±1.63) (p < 0.05) when compared with BT group treatment (SFA: 79.52±3.72 and USFA: 20.48±0.31). OG treatment also showed improvement in processed meat through the significantly higher score of overall liking from the consumer evaluation (p < 0.05). The results of this study could be used as preliminary results for the development of healthy meat model products, contributing to driving meat consumption together with the reduction of risk factors of metabolic diseases.

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Hwa, Sung-Hyun, Ji-Han Kim, Jung-Ho Kim, Hyun-Ju Jang, Min-Gu Ju, Wonyoung Cho, and Chi-Ho Lee. "Effect of Dietary Processed Sulfur on the Meat Quality in Pork under Aging." Korean Journal for Food Science of Animal Resources 36, no. 6 (December 31, 2016): 760–68. http://dx.doi.org/10.5851/kosfa.2016.36.6.760.

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Rogers, S. A., L. T. Tan, J. A. Bicanic, and G. E. Mitchell. "The effect of bruised beef addition on the quality of processed meat products." Meat Science 33, no. 1 (January 1993): 51–59. http://dx.doi.org/10.1016/0309-1740(93)90093-w.

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Kim, Seong-Yeon, Young-Sig Park, and Kun-Taek Park. "Safety and Physicochemical Quality Evaluation of Processed Meat Products Using Deep Sea Water." Journal of Food Hygiene and Safety 33, no. 6 (December 31, 2018): 460–65. http://dx.doi.org/10.13103/jfhs.2018.33.6.460.

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Sánchez-Ortega, Irais, Blanca E. García-Almendárez, Eva María Santos-López, Aldo Amaro-Reyes, J. Eleazar Barboza-Corona, and Carlos Regalado. "Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation." Scientific World Journal 2014 (2014): 1–18. http://dx.doi.org/10.1155/2014/248935.

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Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

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Scollan, Nigel D., Eleri M. Price, Sarah A. Morgan, Sharon A. Huws, and Kevin J. Shingfield. "Can we improve the nutritional quality of meat?" Proceedings of the Nutrition Society 76, no. 4 (September 25, 2017): 603–18. http://dx.doi.org/10.1017/s0029665117001112.

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The nutritional value of meat is an increasingly important factor influencing consumer preferences for poultry, red meat and processed meat products. Intramuscular fat content and composition, in addition to high quality protein, trace minerals and vitamins are important determinants of nutritional value. Fat content of meat at retail has decreased substantially over the past 40 years through advances in animal genetics, nutrition and management and changes in processing techniques. Evidence of the association between diet and the incidence of human non-communicable diseases has driven an interest in developing production systems for lowering total SFA andtransfatty acid (TFA) content and enrichment ofn-3 PUFA concentrations in meat and meat products. Typically, poultry and pork has a lower fat content, containing higher PUFA and lower TFA concentrations than lamb or beef. Animal genetics, nutrition and maturity, coupled with their rumen microbiome, are the main factors influencing tissue lipid content and relative proportions of SFA, MUFA and PUFA. Altering the fatty acid (FA) profile of lamb and beef is determined to a large extent by extensive plant and microbial lipolysis and subsequent microbial biohydrogenation of dietary lipid in the rumen, and one of the major reasons explaining the differences in lipid composition of meat from monogastrics and ruminants. Nutritional strategies can be used to align the fat content and FA composition of poultry, pork, lamb and beef with Public Health Guidelines for lowering the social and economic burden of chronic disease.

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Ranitovic, Aleksandra, Lato Pezo, Olja Sovljanski, Ana Tomic, Dragoljub Cvetkovic, and Sinisa Markov. "Artificial neural network prediction of microbiological quality of beef minced meat processed for fast-food meals." IOP Conference Series: Earth and Environmental Science 854, no. 1 (October 1, 2021): 012091. http://dx.doi.org/10.1088/1755-1315/854/1/012091.

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Abstract In this study, the microbiological quality of 72 minced beef meat samples collected during six months from a local butcher was defined after laboratory analysis and developing advanced mathematical models. This new simultaneous approach provided adequate precision for the prediction of the microbiological profile of minced beef meat as one of the easily spoiled products with a short shelf life. For the first time, an artificial network model was developed to predict the microbiological profile of beef minced meat in a fast-food restaurant according to meat and storage temperatures, butcher identification, and work shift. A concurrent statistical study of practical analysis and the developing mathematical models provided adequate precision for the prediction of the microbiological profile of minced beef meat. The developed ANN provided a good prediction of the microbiological profile of beef minced meat with an overall R2 of 0.867 during the training cycle.

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Dewi, Eko Nurcahya, Ratna Ibrahim, and Nuzulia Yuaniva. "The Shelf- life of Seasoned Fish Meat Floss (Abon Ikan) Made from Red Tilapia (Oreochromis niloticus Trewavas)Processed by Different Frying Methods." Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology 4, no. 2 (July 19, 2011): 6–12. http://dx.doi.org/10.14710/ijfst.6.2.6-12.

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Seasoned fish meat floss (“abon ikan” ) is a processed fish made from fish meat and traditionally processed by boiling, seasoning and frying. The frying method that is usually used is a deep frying. The unsaturated fatty acids and the oil content in the product cause a rancidity problem during the product is stored at room temperature. The aim of the research is to find out the effect of a deep frying and a pan frying methods application on the seasoned fish meat floss processing using red tilapia and the storage time at room temperature to the rancidity development and the shelf-life of the products based on the rancidity variable analysis (PV, TBA, AASC, Aw values) and the hedonic values of the products. The experimental design used was a completely randomized design with a factorial pattern (2 x 3 ). Based on the chemical analysis results and the hedonic value of the product stored up to 15 days at a room temperature it was found that the product processed by the pan frying method had a better quality and it was not rancid yet. The characteristics of the product were as followed : PV (4.3699 miliequivalent / kg lipid , TBA (3.5215 mg malonaldehyde / kg sample), AASC (0.4727abs unit/g/ml) , Aw(0.47) whereas the odour and the flavour value was 7.2 respectively. Keywords: Seasoned fish meat floss, red tilapia, deep frying, pan frying, quality

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KRAUTIL, FIONA L., and JOHN D. TULLOCH. "Microbiology of Mechanically Recovered Meat." Journal of Food Protection 50, no. 7 (July 1, 1987): 557–61. http://dx.doi.org/10.4315/0362-028x-50.7.557.

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The microbiological quality of Mechanically Recovered Meat (MRM) produced in 11 machines at eight meat plants was investigated. Aerobic Plate Counts (APC) were incubated at 35°C for 3 d, 21°C for 5 d and 4°C for 7 d. The number of samples contaminated with Salmonella was also determined. Overall, 85% of MRM had acceptable 35°C APCs of less than 106 CFU/g, but 30% of MRM had 21°C APCs greater than 106 CFU/g. The latter samples represented 47% of MRM lots, indicating that a significant amount of MRM produced during this survey would be expected to have a limited shelf life. Salmonella contamination was much higher in MRM than reported in other raw meat and meat products, with 39% of samples contaminated with 13 serovars. Quality of MRM varied between plants, with only three plants able to consistently produce good quality MRM. The best product was produced at plants which boned out on the premises, held bones at less than 10°C, and processed them within 8 h.

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Inguglia, Elena S., Daniel Granato, Joseph P. Kerry, Brijesh K. Tiwari, and Catherine M. Burgess. "Ultrasound for Meat Processing: Effects of Salt Reduction and Storage on Meat Quality Parameters." Applied Sciences 11, no. 1 (December 24, 2020): 117. http://dx.doi.org/10.3390/app11010117.

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Meat samples (Longissimus dorsi) were processed using an ultrasonic (US) probe system (20 kHz) and a US bath (33 kHz), in brine solutions of 15% NaCl or NaCl/KCl. Selected quality parameters, namely hardness (Warner–Bratzler shear force, WBSF), secondary lipid oxidation products (thiobarbituric acid reactive substances, TBARs) and total colour difference (TCD) were analysed at day 0 and day 60. Inoculated E. coli and L. innocua cells, total viable counts and lactic acid bacteria were also monitored for 60 days on meat stored at 4 and 10 °C. US brining could achieve a 25% sodium reduction in a shorter processing time. No changes were observed for WBSF and TBARs values; noticeable colour differences (ΔΕ > 5) were measured in US-treated samples at the end of storage. Whilst no differences were observed in the levels of inoculated and spoilage bacteria on the meat surface, a significant reduction in E. coli in the brine subjected to US treatment indicates the potential of US as a hurdle technology to prevent cross contamination during meat processing. These results suggest that US processing, in combination with KCl, could assist current sodium reduction strategies improving processing time. In addition, the potential effects for decontamination of brining tanks increasing the shelf-life of the brine and preventing processing losses are highlighted.

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Geiker, Nina Rica Wium, Hanne Christine Bertram, Heddie Mejborn, Lars O. Dragsted, Lars Kristensen, Jorge R. Carrascal, Susanne Bügel, and Arne Astrup. "Meat and Human Health—Current Knowledge and Research Gaps." Foods 10, no. 7 (July 5, 2021): 1556. http://dx.doi.org/10.3390/foods10071556.

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Meat is highly nutritious and contributes with several essential nutrients which are difficult to obtain in the right amounts from other food sources. Industrially processed meat contains preservatives including salts, possibly exerting negative effects on health. During maturation, some processed meat products develop a specific microbiota, forming probiotic metabolites with physiological and biological effects yet unidentified, while the concentration of nutrients also increases. Meat is a source of saturated fatty acids, and current WHO nutrition recommendations advise limiting saturated fat to less than ten percent of total energy consumption. Recent meta-analyses of both observational and randomized controlled trials do not support any effect of saturated fat on cardiovascular disease or diabetes. The current evidence regarding the effect of meat consumption on health is potentially confounded, and there is a need for sufficiently powered high-quality trials assessing the health effects of meat consumption. Future studies should include biomarkers of meat intake, identify metabolic pathways and include detailed study of fermented and other processed meats and their potential of increasing nutrient availability and metabolic effects of compounds.

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Jakobsen, Marianne Uhre, Anette Bysted, Heddie Mejborn, Anders Stockmarr, and Ellen Trolle. "Intake of Unprocessed and Processed Meat and the Association with Cardiovascular Disease: An Overview of Systematic Reviews." Nutrients 13, no. 10 (September 22, 2021): 3303. http://dx.doi.org/10.3390/nu13103303.

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We conducted an overview of systematic reviews to summarize reviews of cohort studies on intake of unprocessed and processed meat and the risk of cardiovascular disease (CVD), coronary heart disease (CHD), and stroke. Systematic reviews of cohort studies published between January 2010 and August 2020 were identified through a systematic literature search in PubMed, Embase, and Web of Science. The quality of how each review was conducted was assessed and the overall confidence in the results of each review was rated using AMSTAR 2. The quality of evidence of each meta-analysis was graded using NutriGrade. Three reviews were included, with meta-analyses of unprocessed red meat and CVD (n = 1) and stroke (n = 2); unprocessed poultry and stroke (n = 1); and processed meat and CVD (n = 1), CHD (n = 1), and stroke (n = 3). The overall confidence in the results of each review was rated as critically low. The meta-evidence was graded moderate for a positive association between unprocessed red meat and stroke and moderate for a positive association between processed meat and CHD and stroke. For other associations the meta-evidence was graded as low or very low. In conclusion, the associations between unprocessed and processed meat with CVD and major subtypes of CVD have not been extensively investigated.

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Mejborn, Heddie, Sanne Pagh Møller, Lau Caspar Thygesen, and Anja Biltoft-Jensen. "Dietary Intake of Red Meat, Processed Meat, and Poultry and Risk of Colorectal Cancer and All-Cause Mortality in the Context of Dietary Guideline Compliance." Nutrients 13, no. 1 (December 23, 2020): 32. http://dx.doi.org/10.3390/nu13010032.

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Meat intake has been linked to increased risk of colorectal cancer (CRC) and mortality. However, diet composition may affect the risks. We aimed to estimate associations between red and processed meat and poultry intake and risk of CRC and all-cause mortality and if they are modified by dietary quality using Cox regression analyses. Baseline dietary data were obtained from three survey rounds of the Danish National Survey on Diet and Physical Activity. Data on CRC and all-cause mortality were extracted from national registers. The cohort was followed from date of survey interview—or for CRC, from age 50 years, whichever came last, until 31 December 2017. Meat intake was analysed categorically and continuously, and stratified by dietary quality for 15–75-year-old Danes at baseline, n 6282 for CRC and n 9848 for mortality analyses. We found no significant association between red and processed meat intake and CRC risk. For poultry, increased CRC risk for high versus low intake (HR 1.62; 95%CI 1.13–2.31) was found, but not when examining risk change per 100 g increased intake. We showed no association between meat intake and all-cause mortality. The association between meat intake and CRC or mortality risk was not modified by dietary quality.

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Vatanparast, Hassan, Naorin Islam, Mojtaba Shafiee, and D. Dan Ramdath. "Increasing Plant-Based Meat Alternatives and Decreasing Red and Processed Meat in the Diet Differentially Affect the Diet Quality and Nutrient Intakes of Canadians." Nutrients 12, no. 7 (July 9, 2020): 2034. http://dx.doi.org/10.3390/nu12072034.

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Current evidence suggests a link between red and processed meat consumption and the risk of various cancers and other health outcomes. Using national survey data from the Canadian Community Health Survey (CCHS)-Nutrition 2015, we aimed to model a dietary scenario to assess the potential effects of increasing the intake of currently consumed plant-based meat alternatives by 100% and decreasing the consumption of red and processed meat by 50% on the diet quality and nutrient intakes of Canadians (≥1 year). This dietary scenario had no significant impact on dietary energy intake (p > 0.05), but resulted in a significant increase in the dietary intakes of fibre, polyunsaturated fatty acids, magnesium, and dietary folate equivalents (p < 0.05). On the other hand, this dietary scenario was accompanied by a significant decrease in protein (from 77.8 ± 0.6 g to 73.4 ± 0.6 g), cholesterol, zinc, and vitamin B12 intake (p < 0.05). Further, based on Nutrient Rich Food (NRF) scores, the overall nutritional value of the simulated diet was higher than the baseline diet. Our modeling showed that the partial replacement of red and processed meat with plant-based alternatives improves overall diet quality but may adversely affect the intake of some micronutrients, especially zinc and vitamin B12.

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Ham, Youn-Kyung, Hyun-Wook Kim, Ko-Eun Hwang, Dong-Heon Song, Yong-Jae Kim, Yun-Sang Choi, Beom-Seok Song, Jong-Heum Park, and Cheon-Jei Kim. "Effects of irradiation source and dose level on quality characteristics of processed meat products." Radiation Physics and Chemistry 130 (January 2017): 259–64. http://dx.doi.org/10.1016/j.radphyschem.2016.09.010.

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Kim, Se-Myung, Tae-Kyung Kim, Hyun-Wook Kim, Samooel Jung, Hae In Yong, and Yun-Sang Choi. "Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam." Foods 10, no. 4 (April 2, 2021): 762. http://dx.doi.org/10.3390/foods10040762.

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Moisture content and water activity play important roles in extending the shelf life of dried meat products, such as jerky. However, the commonly used hot air drying process is time-consuming, costly, and adversely affects the quality of dried meat products, warranting the development of an advanced and economical drying method. This study investigated the effect of super-heated steam (SHS) drying on the quality characteristics of semi-dried restructured jerky as a measure to prevent the excessive quality deterioration of meat products during drying. The control sample was dried using hot air, and the treatment samples were dried using SHS at different temperatures (200, 250, and 300 °C) and for different durations (90, 105, and 120 min). With increasing SHS temperature and duration, the moisture content, water activity, and residual nitrite content of the jerky were reduced. The shear force values for treatments at 200 and 250 °C were lower than those for the control. With a non-significant difference in lipid oxidation compared with the control, the overall acceptability score was the highest for the treatment at 250 °C for 120 min. In conclusion, SHS (250 °C for 120 min) drying has a potential industrial value to replace the hot air drying method.

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Ojeda-Piedra, Sergio A., María L. Zambrano-Zaragoza, Ricardo M. González-Reza, Claudia I. García-Betanzos, Samantha A. Real-Sandoval, and David Quintanar-Guerrero. "Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage." Molecules 27, no. 23 (November 24, 2022): 8187. http://dx.doi.org/10.3390/molecules27238187.

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Consumers today demand the use of natural additives and preservatives in all fresh and processed foods, including meat and meat products. Meat, however, is highly susceptible to oxidation and microbial growth that cause rapid spoilage. Essential oils are natural preservatives used in meat and meat products. While they provide antioxidant and antimicrobial properties, they also present certain disadvantages, as their intense flavor can affect the sensory properties of meat, they are subject to degradation under certain environmental conditions, and have low solubility in water. Different methods of incorporation have been tested to address these issues. Solutions suggested to date include nanotechnological processes in which essential oils are encapsulated into a lipid or biopolymer matrix that reduces the required dose and allows the formation of modified release systems. This review focuses on recent studies on applications of nano-encapsulated essential oils as sources of natural preservation systems that prevent meat spoilage. The studies are critically analyzed considering their effectiveness in the nanostructuring of essential oils and improvements in the quality of meat and meat products by focusing on the control of oxidation reactions and microbial growth to increase food safety and ensure innocuity.

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Echegaray, Noemí, Abdo Hassoun, Sandeep Jagtap, Michelle Tetteh-Caesar, Manoj Kumar, Igor Tomasevic, Gulden Goksen, and Jose Manuel Lorenzo. "Meat 4.0: Principles and Applications of Industry 4.0 Technologies in the Meat Industry." Applied Sciences 12, no. 14 (July 10, 2022): 6986. http://dx.doi.org/10.3390/app12146986.

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Meat 4.0 refers to the application the fourth industrial revolution (Industry 4.0) technologies in the meat sector. Industry 4.0 components, such as robotics, Internet of Things, Big Data, augmented reality, cybersecurity, and blockchain, have recently transformed many industrial and manufacturing sectors, including agri-food sectors, such as the meat industry. The need for digitalised and automated solutions throughout the whole food supply chain has increased remarkably during the COVID-19 pandemic. This review will introduce the concept of Meat 4.0, highlight its main enablers, and provide an updated overview of recent developments and applications of Industry 4.0 innovations and advanced techniques in digital transformation and process automation of the meat industry. A particular focus will be put on the role of Meat 4.0 enablers in meat processing, preservation and analyses of quality, safety and authenticity. Our literature review shows that Industry 4.0 has significant potential to improve the way meat is processed, preserved, and analysed, reduce food waste and loss, develop safe meat products of high quality, and prevent meat fraud. Despite the current challenges, growing literature shows that the meat sector can be highly automated using smart technologies, such as robots and smart sensors based on spectroscopy and imaging technology.

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Händel, Mina Nicole, Jeanett Friis Rohde, Ramune Jacobsen, and Berit Lilienthal Heitmann. "Processed Meat Consumption and the Risk of Cancer: A Critical Evaluation of the Constraints of Current Evidence from Epidemiological Studies." Nutrients 13, no. 10 (October 14, 2021): 3601. http://dx.doi.org/10.3390/nu13103601.

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Based on a large volume of observational scientific studies and many summary papers, a high consumption of meat and processed meat products has been suggested to have a harmful effect on human health. These results have led guideline panels worldwide to recommend to the general population a reduced consumption of processed meat and meat products, with the overarching aim of lowering disease risk, especially of cancer. We revisited and updated the evidence base, evaluating the methodological quality and the certainty of estimates in the published systematic reviews and meta-analyses that examined the association between processed meat consumption and the risk of cancer at different sites across the body, as well as the overall risk of cancer mortality. We further explored if discrepancies in study designs and risks of bias could explain the heterogeneity observed in meta-analyses. In summary, there are severe methodological limitations to the majority of the previously published systematic reviews and meta-analyses that examined the consumption of processed meat and the risk of cancer. Many lacked the proper assessment of the methodological quality of the primary studies they included, or the literature searches did not fulfill the methodological standards needed in order to be systematic and transparent. The primary studies included in the reviews had a potential risk for the misclassification of exposure, a serious risk of bias due to confounding, a moderate to serious risk of bias due to missing data, and/or a moderate to serious risk of selection of the reported results. All these factors may have potentially led to the overestimation of the risk related to processed meat intake across all cancer outcomes. Thus, with the aim of lowering the risk of cancer, the recommendation to reduce the consumption of processed meat and meat products in the general population seems to be based on evidence that is not methodologically strong.

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Masuku, Mustamin A., Misran Lawani, and Erna Umasugi. "Study of Organoleptic Nutmeg Fruit Dodol Quality." Agrikan: Jurnal Agribisnis Perikanan 13, no. 2 (December 11, 2020): 486–92. http://dx.doi.org/10.29239/j.agrikan.13.2.486-492.

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Dodol is a semi-wet food that has a plastic texture. The typical organoleptic properties of dodol are brown and have a sweet, savory and legit taste with a plastic texture. Nutmeg meat has the potential to be processed into various food products such as candied nutmeg, nutmeg syrup, jam, nutmeg juice, instant nutmeg drink, nutmeg jelly, nutmeg wine, vinegar acid, gelatin hard candy and dodol. Processing nutmeg meat into nutmeg dodol can add value to nutmeg products and increase farmers' income. The purpose of this study was to produce nutmeg dodol with the best organoleptic properties. Dodol from nutmeg meat and banana flour mulu bebe produces a colour value of 3.64-3.70 (dislike), flavour 3.25-3.59 (rather dislike), and aroma of 3.75-4.15 (dislike). The ratio of the addition of nutmeg meat 65% and banana flour mulu bebe 35% meets the quality of SNI dodol, the ratio of addition of nutmeg meat 45% and banana flour mulu bebe 55% produces nutmeg dodol favoured by consumers.

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Bhat, Mohammad Mansoor, Heena Jalal, Parveez Ahmad Para, and Subha Ganguly. "Effect of Meat Processing and Cooking on DNA Extraction and Detection of Meat Adulteration in Mutton Rista (Kashmiri Meat Product)." Indian Journal of Nutrition and Dietetics 53, no. 4 (December 1, 2016): 459. http://dx.doi.org/10.21048/ijnd.2016.53.4.8403.

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The processing and cooking of meat, during meat product preparation, affects the DNA quality and its concentration during DNA isolation. In this study, the effect of processing and cooking, during Rista preparation, on meat speciation of beef and buffalo meat in mutton Rista was studied. The study material involved three types of meat i.e. unprocessed meat, Rista emulsion and the final cooked Rista product. In each type of meat, pure meat samples of mutton, beef and buffalo meat were studied along with the adulterated mutton sample having 10% beef and 10% buffalo meat adulteration level. The meat samples were subjected to mtDNA isolation and multiplex PCR analysis. The results of this study showed that processing and cooking decreases the concentration of extracted DNAs but does not affect the detection of beef and buffalo meat in adulterated mutton Rista (unprocessed, processed and cooked) at 10% level of adulteration.

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Journal articles on the topic 'Processed meat quality'

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