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The general objective of this study was to assess the processing impact of selected advanced and conventional thermal technologies on the microbiological quality and selected physical and chemical parameters of blackcurrant juice (Ribes nigrum L.). In addition, the juice was extracted using an innovative spiral filter press operating under a low-oxygen atmosphere and vacuum pressing of the juice. Obtained blackcurrant juice was treated with selected technologies at a pilot scale: pulsed electric fields (PEF, 90 kJ/l, 15 kV/cm), high hydrostatic pressure (HHP, 400 MPa, 1 min), and thermal treatment (74 °C, 3 s). The processing effects were investigated directly after the treatments and during 8 weeks of refrigerated storage at 4 ± 1 °C. Different technologies and storage time affected mostly parameters like concentration of sugars, vitamin C, antioxidant capacity, total phenolic content, and total anthocyanins. The overall effect of PEF and HHP under the investigated conditions has had only a minor impact on selected quality parameters of the blackcurrant juices compared to the thermal treatment. [ABSTRACT FROM AUTHOR]

Taste as an eating quality factor of beef can be influenced by the selection of the raw material and aging method. The metabolic changes of different breeds during aging were analyzed in wet-aged and dry-aged beef up to 28 days of aging using samples from the M. longissimus thoracis et lumborum of the Simmental and Black-and-White breeds by 1H NMR spectroscopy. Breed affected the metabolome of beef samples before and during the aging of beef. The concentration of 24 of the 30 metabolites differed significantly (P < 0.05) in unaged samples of both breeds. In addition, aging time and aging type of beef samples showed partially different effects on the metabolome caused by the breed. Aging time significantly affected (P < 0.05) 30 metabolites in beef of both breeds. Aspartate, betaine, creatinine, glycine, and niacinamide correlated with aging time only in samples of Black-and-White breed. Five metabolites (carnitine, creatine, inosine 5' monophosphate, lactic acid and O-acetyl-l-carnitine) varied significantly (P < 0.05) between dry-aged and wet-aged beef of both breeds. [ABSTRACT FROM AUTHOR]