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The changing consumer attitude toward meat products warrants innovation. Recent years have seen a continuous rise in the consumer demand for ready-to-eat meat products that trigger innovations in the manufacture of restructured meat products. This study was designed to develop meatloaf with the intention of using the downgraded stream of trimmed meat and meat by-products, which are known to contain a higher quantity of connecting tissue that causes tenderness issues, moisture retention, mouthfeel, and perceived food quality. The physicochemical effects of sodium bicarbonate, potassium bicarbonate, and salt alone or in combination on physicochemical and sensory characteristics of cooked ground beef were investigated. The results obtained showed that cooked ground beef without salt had the lowest cooked yield. Instrumental textural and sensory analysis revealed that bicarbonate-treated meatloaf samples exhibited significantly better sensory and textural properties than the control (p ≤ 0.05). Internal cooked color data revealed that meatloaf treated with sodium bicarbonate and potassium bicarbonate had a pinkish-red appearance with a significantly higher a ∗ value (p ≤ 0.05). The findings provide evidence that inclusion of bicarbonates had a significant tenderizing and juiciness effects with improved sensory attributes of the meatloaf. The evidence presented clearly shows the potential of bicarbonate and salt will exert synergistic effects and improve eating quality and textural and sensorial attributes of meatloaf and other meat products. [ABSTRACT FROM AUTHOR]

In the present study, the possibility of using blueberries in order to protect pork meatloaf against oxidation during storage was examined. To this end, the antioxidant effect of blueberries in meatloaf has been investigated by 2,2-diphenyl-1-picrylhydrazyl method and 2-thiobarbituric acid method. During the experiment, meatloaf with normal and lowered content of fat (12.5% of initial fat was replaced with fiber) was tested. The results have shown that the antioxidant activity is higher in the samples with the addition of blueberries than in the ones without these additives. Moreover, the samples with blueberries possess lower degree of lipid peroxidation during storage than the control sample. This indicates the protective effect of blueberries on the oxidative stability (storage quality) of pork meatloaf. Furthermore, fat content reduction by adding of fiber did increase slightly the antioxidant status of the sample with blueberries, but did not affect thiobarbituric acid reagent substances values. Practical Applications Various methods have been applied to protect meat-derived products from oxidation. Addition of different fruit extracts possessing high antioxidant activity can provide a good way of reducing the rate of oxidation changes in the products during storage. These functional additives provide not only a new sensory quality to food, but also some beneficial health effects to consumers. A great number of recent studies has shown a significant impact of plant extract on the lowering risks of coronary heart diseases or various cancer types. The present study demonstrates that blueberry addition to meatloaf lowers the rate of oxidation of the product, which influences the overall quality of meatloaf during storage. [ABSTRACT FROM AUTHOR]

The objective of the study was to investigate the effects of commercially available tomato powder ( TP) ( Altoma 9010, Diana Naturals, Antrain, France) on production yield, cooking loss, acidity, color, lipid oxidation and sensory properties of meatloaf, and to determine the optimal level of TP addition. Six batches of meatloaves were produced: with 0.0, 0.2, 0.4, 0.6, 0.8 and 1.0% TP. The addition of TP did not affect the production yield and cooking loss of the products. The batters, in which higher amount than 0.4% of TP was used, had pH values significantly lower as compared to the control ( P < 0.05). The addition of TP did not affect lightness ( L*) of products but it increased redness ( a*), yellowness ( b*), hue and saturation index. All meatloaves gained high scores (4 and above on the 1-5 scale) for all sensory attributes, which indicates their good sensory quality. The addition of TP did not retard lipid oxidation in meatloaves, but actually promoted it in the products containing 1.0% TP. Based on the factors that are most important to the meat processors ( pH value, production yield, sensory quality), the recommended level of TP addition is 0.4-0.8%. Practical Applications This study will inform producers on the possibilities to manufacture comminuted meat products with the addition of tomato powder as a lycopene source. Moreover, it indicates a consumer preference for comminuted meat products containing tomato powder, as well as the influence of the additive on acidity, lipid oxidation and color of the products. As far as commercial tomato powders differ in terms of chemical composition, including lycopene concentration, their influence on product quality is also diverse. The results of the study will help producers to design their new meat products with tomato powder, which has the same or similar chemical characteristics as used in the study. [ABSTRACT FROM AUTHOR]