Search

Beef meat is most often eaten after heat treatment, but the quality of the final product is not always satisfactory. In this study, based on CFD modeling and simulation, optimization of the heat treatment process of beef was performed using RSM. The aim of the research was to select the parameters of thermal treatment in order to achieve the highest degree of denaturation of myosin and collagen proteins, and the lowest degree of actin denaturation and weight loss of the final product. The obtained results were verified by experimental studies, which showed statistically significant similarities with those predicted. Depending on the composition of the basic beef meat, heat treatment parameters should be selected individually in order to obtain a product characterized by the highest quality and, consequently, the highest acceptance among consumers. CFD modeling and RSM forecasting was a useful approach to study the unstable heat transfer in the combi steamer and also mapped the temperature distribution over the whole beef load, thus, optimizing the roasting process. Practical Application: The use of CFD simulations and the RSM model in the meat industry will optimize the process of heat treatment of beef. This innovative method of predicting protein denaturation and thermal leakage will reduce mass losses caused by heat treatment. The consequence of using this model will be the delivery of an optimal dose of heat to the raw material, which will ensure the denaturation of myoglobin and collagen, and the actin will be left undenatured. As a result, the product will be characterized by the highest quality and acceptance of sensory features among consumers. As a result, energy consumption in the production of roast beef will be reduced and the demand for these products among demanding customers will increase. [ABSTRACT FROM AUTHOR]

Summary: The aim of this was to improve n‐6/n‐3 ratio without affecting the volatile compounds profiles of pork. Different feeding strategies were designed for 60 Polish Landrace pigs with the goal to enhance the health attributes of Polish pork. Composition, colour, hardness, fatty acid contents and volatile compound profiles of the semimembranosus muscles were determined. Results showed that with the basic diet with the addition 3% of linseed oil, 100 mg kg−1 of vitamin E and 1 mg kg−1 of organic selenium, the level of polyunsaturated fatty acids (PUFA) in the meat samples was increased by 26% (P ≤ 0.05) as compared to the control. Principal component analysis (PCA) demonstrated that the aroma profile of semimembranosus muscles from pigs fed with the diet supplemented with 3% of linseed oil and 1 mg kg−1 of organic selenium was close to that of control. Results demonstrated that healthy functional meats could be produced by designing feeding strategies. [ABSTRACT FROM AUTHOR]

Abstract: Meat aging process involves in changes in the microstructure of muscle fibers and calpains (cysteine endopeptidase) are responsible for this process, as calpains have direct access to myofibrils in a cell. The electrophoretic analysis (SDS–PAGE) presented in the current study aimed at investigating the impact of calpain system and troponin T on the changes in the Warner–Bratzler shear force in selected semitendinosus (ST) and psoas major (PM) muscles taken from 9 Holstein Frisian × Limousin crossbreed carcasses aged 25 ± 1 months. The presence of calpains, calpastatin, and troponin T was verified based on the western blot method using monoclonal antibodies for tracing specific proteins. The results also confirmed significant correlations between the amount of µ‐ and m‐calpains and troponin T degradation products and the shear force values and thus the tenderization process during beef aging. Practical applications: Beef aging is an important process of preparing beef for consumption. During aging, the increase in the tenderness is affected by the changes in troponin T. The measurement of the amount of this protein can be an indicator of the changes of hardness during aging. The current results indicated that the tenderness of beef increased when the beef contained a greater amount of 30 kDa protein product and when the muscles had longer sarcomeres. The information available in the current study should be very useful to the meat industry for early prediction of beef quality especially beef tenderness during the aging process. [ABSTRACT FROM AUTHOR]

BACKGROUND New meat products tailored to consumer health should be characterised by reduced sodium, fat and cholesterol contents and other health-promoting benefits. However, the food sector's greatest challenge is allergen-free production. Consumers are not willing to compromise the sensory quality of meat products for health. The aim of the present study was to analyse the influence of the storage time on the physical properties and consumer acceptance of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages. The study focused on pork-ostrich sausages produced in accordance with a new patented technology, which focused on eliminating cross-contamination on-line in the plant, eliminating cross-contamination after preparation, and eliminating spices with high allergy potential. The production was focused on reducing fat (by approximately 50%) and salt (by approximately 30%) levels. RESULTS No changes in the texture parameters of the sausage were observed during storage time; however, some changes in colour were observed. There were no significant differences in sensory consumer acceptability of pork-ostrich sausage after 14 days of storage; thus, it may be stated that the instrumentally assessed differences in colour did not influence consumer acceptance. CONCLUSION The applied fat and NaCl reduction in the pork-ostrich sausages contributed to high consumer ratings and was not correlated with saltiness acceptability. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Antioxidants occurring naturally are much sought-after for their safety of use for human nutrition and strong preservative properties. The study was performed to determine the antioxidant potential of sour cherry extract and its effect (equivalent of 20 mg and 40 mg GAE kg−1) on the quality of ground pork patties during 8-day storage. The patties were analysed for antioxidant capacity, oxidation, profile of fatty acids, flavour, colour, sensory properties and aerobic bacteria count. Patties with addition of cherry extract (40 mg GAE kg−1) showed higher antioxidant capacity of 844 ± 149 μmol TE L-1 on the last day of the storage than the control group where the result was 480 ± 81 μmol TE L-1. The addition of extract caused lower overall increase in lipid oxidation and prevented loss of redness even on the last day of the storage. Flavour changes resulted from oxidation and decrease in the amount of desirable volatile compounds in storage. The application of the extract from Prunus cerasus combined with vacuum packaging inhibited both oxidation and quality deterioration of pork patties in cold storage. [ABSTRACT FROM AUTHOR]

The purpose of this study was to determine the possibility of differentiating chill-stored and frozen pork necks with a technique of electronic nose (E-nose) based on ultra-fast gas chromatography (UFGC). Tests were carried out on pork necks from six pigs obtained from a breeding farm with Pork Quality System (PQS) implemented. The volatile organic compounds (VOC) of the meat samples with 1, 4, and 7 days of chill storage and samples with 5 months of frozen storage were investigated. Principal components analysis (PCA) showed differences in the volatile organic compounds profiles. Discriminant factor analysis (DFA) model was developed to identify the freshness of the meat samples. Results showed that using E-nose Heracles II allowed effective recognition of chilled and frozen pork meats. Significant differences were found between VOC profiles. In practice, this technique could be applied to the meat industry for a rapid, cheap, and reliable assessment of meat freshness. Practical applications Investigation of methods for differentiation of chill-stored and frozen pork necks is of significance for quality and safety maintenance. The current study developed a technique of electronic nose (E-nose) based on ultra-fast gas chromatography (UFGC) for recognizing the freshness difference of these meat products. Results showed that the technique allowed for effective recognition of chilled and frozen pork meats. In practice, this technique could be applied to the meat industry for a rapid, cheap, and reliable assessment of meat freshness. [ABSTRACT FROM AUTHOR]

This study evaluated the effects of the periods of 0.5% CO exposure in two modified atmosphere packagings (MAP) with gas composition of 0.5% CO, 30% CO2 and 69.5% N2, as compared with conventional vacuum packaging (Vac) on the quality of packaged beef steaks ( M. longissimus dorsi) stored for 21 days at 2 °C. In the first MAP solution, the beef steaks were packed in the MAP for 48 hr and then repacked in vacuum packaging (CO-Vac), while beef steaks were packed in the MAP (CO-MAP) in the second solution. Results indicated that using CO significantly increased the brightness and the redness of beef steaks in both CO-Vac and CO-MAP packaging systems during storage for 21 days and Polish consumers preferred beef steaks in CO-Vac with a cherry/dark red and purple red. Our result proved that CO-Vac should have wider applications than MAP on the market. Practical applications The use of 0.5% carbon monoxide for packaging fresh meat has been recognized by the European Scientific Committee on Food as safe for humans; however, the application of the gas in the EU member states is prohibited. On the other hand, in some other countries, such as the USA, Canada and New Zealand, low concentrations of carbon monoxide are used for meat packing. This study evaluated the effects of the periods of 0.5% CO exposure in two modified atmosphere packagings with gas composition of 0.5% CO, 30% CO2, and 69.5% N2, as compared with conventional vacuum packaging on the quality of packaged beef steaks ( M. longissimus dorsi) stored for 21 days at 2 °C. The study confirmed that Polish consumers have the greatest desire to purchase the vacuum packed steaks after exposure in carbon monoxide and thus the decision to ban the use of this gas in the EU should be reconsidered. [ABSTRACT FROM AUTHOR]

Four different dietary fibers were studied: oat fiber (AS), apple fiber (MD), carrot fiber (DC), and cocoa fiber (TC) and control sample. The muffins were produced to achieve more than 6 g/100 g of the final product. Each muffin with dietary fiber was packed in MAP with an initial gas mixture: 25% CO2, 50% CO2, 75% CO2, 100% CO2 using nitrogen as an inert gas in MAP system. The quality of muffins was examined on the 1st and 15th day of packaging. We have observed that the firmness of the control sample was mainly dependent on CO2 concentration in the MAP. The interaction between the CO2 and days most significantly affected the firmness of DC samples. The firmness of MD samples was mostly affected by the CO2 level. The opposite was with AS samples, where the springiness was significantly dependent on the interaction between the CO2 and N2 interaction, similar to TC. DC samples were affected slightly by the interaction between the CO2 and the day. The optimized composition of gases to MAP for each of the muffins with dietary fiber was developed. The verification of the model stated that for the control sample, the CO2 was 98.2%, AS-62.7%, DC-87.0%, TC-92.0%, and MD-76.5%. Practical application According to WHO Report 2015 about obesity, around 17% of children and more than 30% of adults are currently considered obese so the obesity epidemic remains one of the nation's most severe health crises. One way to prevent this disease is to reduce the intake of fat or sugar and be comparable to conventional products according to consumer acceptance. Therefore, in the present work, we have developed an innovative packaging system in which the dough (i.e., muffins) is loaded with increased dietary fiber content and increased antioxidant status to maintain their healthy value. For this purpose, an effective statistical method-response surface methodology, which is appropriate for optimization of processes or formulations, was used. The technology of storage of high-fiber muffins was developed to prevent deterioration and prevent a decrease in quality. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the impact of the ageing on changes in selected myofibrillar proteins and Warner-Bratzler shear force values in muscles from cross-breed Charolaise × Holstein Friesian heifers. Triceps brachii ( TB), infraspinatus ( IS), vastus lateralis ( VL), semimembranosus ( SM), biceps femoris ( BF) and semitendinous ( ST) muscles after ageing were examined. A significant muscle effect was found in the case of basic chemical composition, Warner-Bratzler shear force values and cooking loss. The vastus lateralis characterised by the lowest intramuscular fat percentage ( P ≤ 0.05). The highest connective tissue content was shown for infraspinatus. This muscle had the lowest Warner-Bratzler shear force values in every ageing time, regardless of the cooking method. Throughout the ageing process, selected myofibrillar proteins were altered in all examined muscles, but at varying rates. The SDS- PAGE electrophoresis and Western blotting analysis showed that desmin and troponin-T degradation affected both muscles and ageing effects ( P ≤ 0.001). [ABSTRACT FROM AUTHOR]

Today, consumers are more conscious about nutrition and food products with health benefits. In this study, partial sucrose replacement (20%) with steviol glycosides derived from Stevia Rebaudiana and total replacement of cocoa powder with cocoa fibre preparation in muffins were conducted. There were three levels of dietary fibre addition - 3%, 6% and 12%. Physical analysis of texture, colour, cooking yield and porosity was conducted. Moreover, chemical analysis of total dietary fibre and total phenol content was made as well. Sensory evaluation in two parts was also carried out. The experiment revealed the increase in firmness, porosity, TDF and TCP and the decrease in springiness, cohesiveness and lightness. The best-ranked sample in sensory evaluation was muffin with 6% of TDF sweetened with mixture of sugar and stevia. Stevia addition enhanced cocoa and sweet taste in tested muffins. [ABSTRACT FROM AUTHOR]

The aim of research was to test the response surface methodology for optimising the β-glucan content ( BG) and microwave power ( MV) during baking the wheat bread rolls. The increasing content of BG in wheat bread rolls caused the shortening the time of baking. The firmness of breadcrumbs was significantly influenced by the BG content in linear terms ( P ≤ 0.05) and not influenced by the MV. The content of BG in the final product was highest in the products obtained with the middle range of MV. The response surface methodology was employed for optimising the BG and MV to produce the best quality product. [ABSTRACT FROM AUTHOR]

The aim of the study was to analyze the factors creating consumer attributes of roasted beef steaks of various animals. Eight cuts from 30 carcasses (characterized by various types of animal, conformation and fat class, rib fat thickness, ossification score) were selected. Samples were prepared using the roasting method and consumers rated the tenderness, juiciness, flavor, overall acceptability (rated in a 100-point scale), and satisfaction (rated from 2 to 5) for analyzed samples. No influence of type of animal, fat class, conformation class or ossification score on the results of consumer analysis was observed. For all analyzed factors, the influence of cut on consumer analysis was observed (the highest values of all consumer attributes were observed for tenderloin - for juiciness significantly higher than for other cuts, for tenderness, flavor and MQ4 comparable only with rump ( RMP231), while for overall acceptability and satisfaction - with both rump cuts). For rib fat thickness consumer attributes of roasted beef meat were not linear, but the influence was observed - the highest values of consumer attributes were observed for 13 mm rib fat thickness. [ABSTRACT FROM AUTHOR]