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The microbiological and chemical stability of stuffing is crucial in meat processing. Small ruminant (lamb) meat has many nutritional advantages (fatty acid composition and ratio, high biological value of protein, source of zinc, and selenium) but is poorly utilized in processing. In this experiment, we determined the effects of physical (sonication), chemical (salt, curing salt, and air access), and microbiological (acid whey) factors on the microbiological and chemical stability of lamb meat stuffing. Proximate composition and fatty acids profile, pH, water activity, lipid oxidation, color parameters, and microbiology examinations were performed in fresh meat stuffing and on the fifth day of refrigerated storage. Ultrasound treatment of the meat with whey reduced its acidity and increased the oxidative stability of fats but did not modify the water activity and color of the stuffing. Stuffing sonication did not affect the growth of LAB but reduced the number of Entereobacteriace, especially in the presence of whey and salt. The treatment of lamb meat stuffing with low-frequency and medium-intensity ultrasound assisted by the addition of acid whey and salt is a technique conducive to reducing the use of nitrates in meat technology and their consumption by consumers.

BACKGROUND The most important qualities of meat and meat products include tenderness, juiciness and color. Sour meat marinating is a commonly used technique. In the available literature, there are no reports on the use of fermented dairy products (FDP) for meat marinating. The acids contained in FDP can improves the tenderness, taste, flavor, juiciness and color of meat products. The use of lower heat treatment temperature for a long time for cooking meat also positively affects its sensory properties and texture. The aim of the study was to determine the influence of marinating meat in kefir, yoghurt or buttermilk and cooking it sous vide (SV) on its physicochemical properties. METHODS Muscle cut into slices (m. longissimus dorsi thoracis) was placed in plastic bags, FDP were added to the meat, and the bags were then vacuum-sealed and refrigerated (4°C/48 h). After this time, one of the samples of each variant was analyzed, and the second was cooked SV (63°C/3 h). In the raw and cooked samples, the following were determined: chemical composition, acidity, redox potential, fat oxidation degree and physical parameters, such as texture (TPA test) and color (CIE Lab). RESULTS Marinating meat did not affect weight loss during meat storage and heat treatment, nor the moisture and protein content. Meat marinating decreased the pH, but had no effect on the content of fat oxidation products and the reduction potential in raw meat. Marinating meat in buttermilk and yogurt and cooking SV resulted in lowering the fat content and limiting oxidation, increasing the reduction potential, reducing hardness and chewiness and increasing the redness of the samples. CONCLUSIONS Marinating meat, especially in buttermilk or yogurt and cooking SV, improves its texture and color and limits oxidation processes. There was no positive effect of marinating meat in kefir on the parameters tested.

The aim of the study is to compare the effects of Salvia hispanica (Chia) seed and Nigella sativa (Black Cumin) seed in traditionally produced dry fermented sausages with reduced nitrites on the changes in physicochemical parameters (water content, pH, and water activity), thioarbituric acid reactive substances (TBARS), color parameters, the content of nitrosopigments, and microbial counts throughout the production process. At the end of the processing, the content of biogenic amines was also determined. Five samples were analyzed during the 30-day production process: the control sample, samples with 1% and 2% additions of chia seed, and samples with 1% and 2% additions of black cumin seed. It was indicated that the addition of chia or black cumin did not exert any effect on water content or water activity changes in fermented sausages. At the end of production, the samples were characterized by low water activity, in the range of 0.798–0.813. The sausages with chia seeds were characterized by the lowest pH due to the highest proliferation of lactic acid bacteria. TBARS values did not alter in both control and black cumin sausages throughout the experiment. Microbiological analysis showed that the addition of chia or black cumin seed enhances the proliferation of the lactic acid bacteria and caused a reduction in the number of Enterobacteriaceae in comparison to the control.

This study focuses on collecting actual data on the workable possibility of reducing the technological use of nitrites in beef products according to the present trends in nutrition, especially in terms of European Union (EU) food law. Measurements of safety by technological (pH value, water activity, N-nitrosamine), microbiological, oxidative stability (thiobarbituric acid reactive substances, oxidation-reduction potential), and color parameter (CIE L*a*b*, total heme pigment and heme iron) methods were taken after production and storage. The roasted beef with a reduced inclusion level of sodium nitrite (75 mg/kg and below) was more vulnerable to lipid oxidation. The quantities of primary lipid oxidation products were related to the sodium nitrite inclusion level (50&ndash, 150 mg/kg). Clostridium spp., Staphylococcus aureus, and Listeria monocytogenes were not detected in any of the samples tested during all the experiments. The total count of Enterobacteriaceae increased with the decrease in sodium nitrite content, from log 2.75 cfu/g at the highest to log 6.03 cfu/g at the smallest addition of nitrite. The obtained results revealed that the addition of 100 mg/kg of sodium nitrite would be adequate for minced roasted beef, without significant unexpected effects on color, oxidative stability, and microbiological safety compared with the control (150 mg/kg).

The study was undertaken to determine selected properties of pasta supplemented with Moldavian dragonhead defatted flour (MDF) (by-product of oil extraction), added to the recipe up to 25 g/100 g. The pasta was evaluated with respect to the cooking quality (optimum cooking time (OCT), cooking losses (CL), weight increase index (WII)), firmness, color, nutrients content, and sensory characteristics (surface appeal, color, smell, taste, hardness, stickiness, overall acceptability, sensory acceptance index). The addition of MDF decreases the pasta extruder output up to 40%. The pasta fortified with MDF had higher OCT, CL, WII, and lower firmness, compared to control sample (100% semolina). It was concluded that MDF can be used in the concentration of 10 g/100g resulting in pasta with high nutritional content and sensory acceptance. This level of addition of MDF provided nutritional increase of 5.8% in proteins, 145% in dietary fiber and 50% in minerals, without negative affecting the cooking and sensory characteristics of pasta. This formulation resulted in sensory acceptance index of 88%. Furthermore, MDF is characterized by good composition of fatty acids with a high share of linolenic (62.21%) and linoleic acids (20.39%). Thus, MDF-fortified pasta can be used by consumers which look for a healthier diet.

Summary The present study deals with the effect of acid whey (AW) on physicochemical properties of non-nitrite organic dry-cured pork loins. The loins were divided into three experimental batches: with the curing mixture (C), with sea salt (S) and with sea salt combined with AW (SW). The evolution of physicochemical properties, colour, fatty acid profile and microbiological quality were assessed at 0, 30 and 90 days of refrigerated storage. Physicochemical parameters of dry-cured organic loins were significantly (P

This study evaluated the impact of fermented milk maceration on fermented lamb loin without nitrate to obtain peptides with high activity against oxidative changes (ABTS, DPPH, reducing power) as well as a favorable fatty acid profile, including CLA content. Additionally, an attempt was made to evaluate the influence of the lamb breed on the assessed properties. Raw loins (m. Longissimus dorsi) obtained from sheep of three polish breeds&mdash, Wrzos&oacute, wka, Uhruska, and Świniarka&mdash, and fermented products were tested. The fermented loins obtained after 14 days of processing were characterized by pH and water activity values in the ranges, respectively, 4.76&ndash, 5.12 and 0.902&ndash, 0.915. The maceration of meat in a fermented milk has caused greater acidification of the meat during fermentation. Statistical analysis indicated that treatment was the factor with significant effect on peptide content, no effect of animal breed was found. The peptide content isolated from raw meat ranged from 2.90 to 4.31 mg g&minus, 1 of sample, while in fermented meat products it was significant higher (11.59&ndash, 16.37 mg g&minus, 1 of product). The antioxidant properties of peptides were positively correlated with peptides content. The maceration in fermented milk resulted in a statistically significant increase of ABTS value in case of fermented lamb loin of Świniarka breed. The raw meat and fermented meat products form the Świniarka lamb breed were characterized by the highest content of the total CLA isomers. The main CLA isomer found was cis9-trans11 (rumenic acid), followed by cis9-cis11, trans9-trans11, and trans10-cis12. The rumenic acid content was higher than, respectively, 87% and 80&ndash, 88% of total CLA isomers in case of raw meat and fermented lamb loins of three breeds.

The present study assessed the effect of pretreating beef as a raw material for sous vide steak preparation. The pretreatment involved maceration of a batch of meat in sour milk with the simultaneous use of ultrasound (250 or 500 W) as well as the addition of Taraxacum officinale. The biological activity profile of the peptides was assessed in terms of their antioxidant activity and inhibiting activity against angiotensin-converting enzyme (ACE). Changes in the biological activity of peptides under the influence of hydrolysis by gastrointestinal enzymes, i.e., pepsin and pancreatin, were also considered. There was no significant effect of T. officinale addition and sonication of beef batches on the protein content (except for lot S6, after sonication at 500 W as acoustic power and with the addition of dandelion). It was observed that the interaction of maceration in sour milk with simultaneous ultrasound treatment as the initial production step of sous vide beef steak generates the formation of peptides with antioxidant properties. Moreover, peptide formation can be further enhanced by adding dandelion (based on the results of antiradical and chelating activity tests). In addition, the progression of hydrolysis under the influence of gastrointestinal enzymes promotes the release of peptides with antioxidant and anti-ACE activity.

Organic beef was dry fermented in sea salt (C) or acid whey (W). In order to test the effect of ultrasound, the W sample was subjected to sonication (U10) in an ultrasonic bath (10 min, 40 kHz, 480 W). The effect of sonication on fatty acid (FA) composition (%) and atherogenicity, thrombogenicity, hypocholesterolemic/hypercholesterolemic, peroxidistability indexes (AI, TI, h/H, and PI, respectively), thiobarbituric acid reactive substances (TBARS) value, and color parameters were investigated during ripening period (31, 62, and 93 days). The 10 min sonication did not have influence on AI, TI, and h/H indexes compared with C sample. However, we observed healthy improvements of AI (P 0.05), TI (P 0.01), h/H (P 0.001), and PI (P 0.001) indexes in W sample. Nevertheless, U10 fermented beef showed the lowest redness parameter in 93 day of ripening. The processes of lipid oxidation were found to be accelerated by the US treatment, however only after 31 days of ripening.

Summary The effect of inoculum level of Bifidobacterium animalis ssp. lactis BB-12 probiotic strain and ripening period on the quality of dry-cured neck was studied. The microbiological parameters (Enterobacteriaceae, LAB and TVC) and physicochemical attributes (pH value, aw, TBARS index, colour) were determined directly after fermentation at 15 °C for 3 weeks, after 6 and 12 months of ripening at 4 °C. The highest LAB count and a lower pH value were found in the meat inoculated with probiotic strain at 6.6 log cfu g−1 (B2) followed by inoculation with probiotic strain at 6.3 log cfu g−1 (B1). Level of inoculation had not had an influence on water activity, TBARS index and total colour parameters. Changes of fat oxidation during half-year of ripening were limited in probiotic meat samples compared to naturally fermented control meat (C). Based on the results, it can be concluded that the most favourable physicochemical and microbiological parameters of the dry-cured neck were obtained after 6 months of ripening. At that time, the Bifidobacterium BB-12 at both levels is a good potential starter for meat fermentation.

The objective of research was to evaluate the effect of the form, in which Mentha piperita was added, on oxidative and sensory properties of cooked sausage. The sausages were divided into groups: I – control without mint, II – with aqueous extract of dried leaves of mint, III – with dried mint and IV – with fresh mint. Instrumental color, pH value, aw, oxidation–reduction potential, thiobarbituric acid reactive substances values and sensory analysis were determined after production. The results showed that the addition of M. piperita did not significantly affect (P

Summary Selected parameters related to proteolysis were evaluated in dry-aged loins manufactured with sonicated pork and inoculated with Lactobacillus casei ŁOCK 0900 probiotic strain. Dehydration, pH, water activity and total nitrogen content were not affected by ultrasound treatment. Neither sonication nor inoculation has an influence on L* and a* colour parameters. Sonication significantly influenced the pattern of proteolysis providing higher nonprotein nitrogen content (NPN) and proteolysis index (PI). The highest intensity of proteolysis, as assessed by NPN and PI, occurred in an inoculated sample. Neither sonication nor inoculation with L. casei had a significant effect on total viable counts. Loins inoculated with L. casei had the highest lactic acid bacteria count, followed by the sonicated and nonsonicated control. This research shows that sonication followed by inoculation with L. casei ŁOCK 0900 could be used as an effective measure to speed up the proteolytic changes in dry-aged meat cuts.

The aim of the present study was to investigate the technology aspect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis subsp. Lactis BB-12 and Lactobacillus rhamnosus LOCK900 use in dry-fermented neck and sausage with regards to oxidative and microbiological stability and color changes occurring during 200 days ripening. The physicochemical parameters value, water activity), oxidative stability (oxidation–reduction potential, TBARS), color changes (L*, a*, b*, ΔE* value) and LAB count were measured directly after 21 days of ripening and 110 and 200 days of refrigerated storage at 4C. The highest LAB count and a lower pH value were found in the neck and sausage inoculated with Lb. acidophilus Bauer. A kind of probiotic agents had an influence on TBARS index and total color parameters. The results strongly suggested that Lb. acidophilus Bauer preserved the quality of dry-fermented pork neck and sausage better than the Bif. animalis and Lb. rhamnosus LOCK0900, especially with regard to discoloration (higher CIE a* value, lower total color difference), lipid oxidation and lactic acid bacteria growth and survival. Practical Applications The three investigated starter cultures could be applied into piece of smoked meat products as well as for comminute meat products. However, physicochemical properties and LAB count supported the view that using of Lb. acidophilus Bauer as a starter culture for dry-fermented pork neck and sausage protected product from oxidation better compared with Bif. animalis and L. rhamnosus LOCK 0900.

The aim of this study was to determine the effectiveness of water extract and dried leaves of Urtica dioica in reducing lipid oxidation and color stabilization of cooked sausage. Four variants of sausages were prepared: control (without nettle); sausages with 300 ppm and 600 ppm water extract of nettle; and sausages with dried nettle leaves. TBARS values, color parameters, ORP, pH, aw and sensory attributes of sausages were investigated. The addition of nettle (water extract/dried leaves) did not affect the pH, aw and ORP of the sausages. The addition of nettle water extract (600 ppm) decreased the TBARS value and increased the color stability of sausages during storage. The sensory quality of the samples with added water extract of nettle was greater than that of the remaining samples. This study suggests that water extract of nettle can be used in cooking sausage to reduce lipid oxidation and to increase the stability of color. Practical Applications Oxidation is a problem encountered in the food industry. The minced meat products are particularly vulnerable to changes in oxidation. Lipids oxidation and oxidation of heme pigments are the main reactions occurring in the meat products during storage and have an effect on their health. The use of natural antioxidants has increased because of the high demand for healthful food products. Many spices and herbs show antioxidant activity. This article deals with the use of Urtica dioica water extract and dried leaves as a functional ingredient in cooked pork sausages.