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Functional food is a term for food products fortified with ingredients that possess beneficial physiological effects. Meat products are characterized by relatively high salt, fat and saturated fatty acid contents. Moreover, phosphates and nitrites are also marked as potential harmful components. Designing meat products as functional food has been associated with replacement (and/or reduction) of these components with other, especially natural, ingredients that possess beneficial effects. The development of such products poses quite a challenge since it requires the creation of a product with improved functional properties and the same sensory quality as conventional ones. Results of numerous studies into improving the nutritional properties of meat products indicate that the meat industry has responded to the changes of lifestyle and perception of food. [ABSTRACT FROM AUTHOR]

Excessive salt/sodium intake is recognized as a main cause of essential hypertension and it is linked to several health disorders. The World Health Organization (WHO) made a recommendation to Member States to reduce population salt intake by 30%, as part of the nine global targets to reduce premature mortality from non-communicable diseases by 25% by 2025. WHO recommends that adults consume less than 5 g of salt per day (less than 2000 mg sodium). WHO adopted key broad strategies for salt reduction: (1) government policies -- including appropriate fiscal policies and regulation to ensure food manufacturers and retailers produce healthier foods or make healthy products available and affordable; (2) working with the private sector to improve the availability and accessibility of low-salt products; (3) consumer awareness and empowerment of populations through social marketing and mobilization to raise awareness of the need to reduce salt intake consumption; (4) creating an enabling environment for salt reduction through local policy interventions and the promotion of "healthy food" settings such as schools, workplaces, communities, and cities; (5) monitoring of population salt intake, sources of salt in the diet and consumer knowledge, attitudes and behaviours relating to salt to inform policy decisions; (6) salt reduction programmes and programmes that promote fortification with micronutrients of salt, condiments or seasonings high in salt (bouillon cubes, soy and fish sauce) can complement each other. [ABSTRACT FROM AUTHOR]

The range of food components used in food production is constantly growing. The presence of food components is determined by the recipe, but however, contamination or unscrupulous use of them is possible. The presence of undeclared food components is fraught with, in addition to falsification, the risk of harm to the health of the consumer. It is important to determine the exact content of food components in a food product. This is especially true for substances that can cause food intolerance. It is possible to detect trace amounts of food components using various methods. Regulatory authorities in many countries, realizing the seriousness of the problem, are adopting laws, regulations and standards requiring food labelling to indicate the possible presence of food components that can lead to a state of hypersensitivity, thereby ensuring their exclusion. In the Russian Federation, such requirements are contained in TR CU 022/2011. The control of food components, including allergens, is required by all voluntary standards that set requirements for food safety management systems such as BRC, IFS, ISO 22000, etc. However, the scope of control measures is much wider than just food labelling and these measures are impossible without modern methodology and analytical methods. To control the presence of trace amounts of food components in food products, various methods are used -- both qualitative and quantitative. The concentration of an additive (e.g., allergen, food component) that can cause a serious health hazard can be in the micro- and nanogram levels, and approaches are constantly being developed to increase the sensitivity of allergen detection methods in food products. These are immunoanalytical, mass spectrometric, chromatographic, histological methods, methods based on nucleic acid amplification, proteomic analysis, methods using biosensors. This article discusses such methods, and their advantages and disadvantages, and presents a qualimetric assessment of these methods in order to determine the most effective one, which will provide consumers with high-quality and safe products. [ABSTRACT FROM AUTHOR]

Fat replacement in meat products has gained in importance during recent decades, ever since animal fat was recognized as one of the significant causes of chronic non-infectious diseases in modern human populations. Meat products with the highest fat contents include different types of sausages. As fatty tissue plays important roles in sausage quality, fat replacement is not an easy task. There are different approaches which depend on the sausage type. In fermented sausages, the fat substitute should successfully imitate the fatty tissue particles, and in emulsion-type sausages, the fat substitute should be thoroughly mixed and incorporated into the meat batter. The fat substitutes can be of protein or carbohydrate nature, and often are combined with oils rich in polyunsaturated fatty acids, aiming not only to reduce the amount of animal fat in sausages, but also to improve the fatty acid composition of the products. However, fat replacement without affecting sausage quality and shelf life was previously possible only partially and involved a relatively small percentage of replaced fat. Nowadays, some recent studies have reported 100% fatty tissue replacement without adverse effects on the products' properties, opening a new chapter in designing low fat meat products. [ABSTRACT FROM AUTHOR]

The changes in lifestyle of modern consumers have increased demand for healthier meat products. Animal fat, which is an integral part of meat products, is directly related to the occurrence of chronic diseases and overweight. Polyunsaturated vegetable oils are healthier for human consumption, but their liquid consistency can pose a problem when directly applied in the technological process. Application of oleogels, obtained with innovative technology for gelling vegetable oils using gelators, is a new approach to create healthier meat products with an improved fatty acid profile. This paper aims to review the different approaches for obtaining oleogels and the latest trends for their use in meat products. [ABSTRACT FROM AUTHOR]

According to a profusion of academic studies on the use of organic materials or biopolymers as key components, the current trajectory of food packaging techniques is showing a positive inclination. Notably, one such biopolymer that has attracted much attention is edible film. The biopolymers that have been stated as constitutive components are composed of polysaccharides, lipids, proteins, or a combination of these, which work together to reinforce one another's properties and create homogenous mixtures. An edible film provides a clear, thin layer that encases foodstuffs, including their packaging. The production and use of edible film have recently been the focus of much research in the field of food polymers. Extending the shelf life of food goods is the goal of this research. Given their great susceptibility to change brought on by outside forces or pollutants, which may result in oxidative rancidity, the proper storage of nutrient-dense food items, particularly meat products, deserves careful study. Many edible films have been found to contain active ingredients, such antimicrobials or antioxidants, that can successfully prevent the spoiling of meat products, a process that can happen in a short amount of time. Surprisingly, a number of scholarly examinations reveal that edible film may be cooked alongside meat because of its organic makeup. We hope that the use of edible film will lead to a more environmentally responsible method of food packaging than has previously been possible. [ABSTRACT FROM AUTHOR]

Dried meat products gain further attention worldwide thanks to features very similar to fresh meat products with a longer shelf life. Pastırma in Turkey, jerky in North America, carne-de-sol in Brazil, biltong in South Africa, kaddid in North Africa, and cecina in Spain exemplify dried meat products. In this work, the effect of various drying methods on drying characteristics and quality attributes of meat is summarized. The drying methods include sun or hot air drying, vacuum drying, ultrasonic drying, freeze-drying, cold drying, microwave drying, heat pump drying, pulsed electric field drying, and refractance window drying, etc. Meat drying through conventional approaches such as sun or hot air drying found a slow process and may lead to adverse effects, such as color darkening, shrinkage, loss of aroma and nutritional compounds, lipid oxidation together with a decrease in rehydration rate. In order to prevent these adverse effects, new and combined drying methods, offering various superiorities over conventional ones, have been developed around the globe. [ABSTRACT FROM AUTHOR]

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Central European Agriculture is the property of Journal of Central European Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Kirkuk University for Agricultural Sciences is the property of Republic of Iraq Ministry of Higher Education & Scientific Research (MOHESR) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Estonian Journal of Archaeology is the property of Teaduste Akadeemia Kirjastus and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Meat and some meat products are highly perishable due to their high-water content, pH, and high content of nutrients. Therefore, spoilage control in these products is one of the critical challenges in the food industry. On the other hand, the increasing widespread awareness about the undesirable effects of synthetic preservatives has promoted the breakthrough of the use of natural compounds or bio-preservation technology. Bio-preservation implies the application of microorganisms or their metabolites to extend the shelf life of food products. In this regard, according to the ancient and safe use of fermentation by lactic acid bacteria (LAB), their application in the bio-preservation of meat and meat products is gaining more attention. Thus, more understanding of the potential of LAB and their metabolites in the control of pathogens in meat and meat products can create new horizons in the production of safe and functional products with long shelf life. So, this article aims to review the recent knowledge about the bio-preservation of meat and meat products by LAB and their metabolites. Also, their antibacterial mechanism and potential for use in hurdle technology are discussed. The outcome of this review literature shows the high potential of various LAB strains and their metabolites especially bacteriocins as bio-preservatives in meat and meat products for extending their shelf life. In this regard, their combined use with other novel technologies or natural antibacterial compounds as hurdle technology is a more effective method that can compete with synthetic preservatives. [ABSTRACT FROM AUTHOR]

This study was conducted to investigate the prevalence, serotypes, and antimicrobial resistance of Salmonella and E. coli isolates recovered from 200 meat and meat products samples (fresh beef, frozen Brazilian meat, frozen beef liver, minced beef, beef burger, Egyptian luncheon, kofta and fresh beef sausage), collected randomly from supermarkets and grocery stores at El Fayoum governorate, between September 2019 to July 2020. E. coli was detected in 3% (n= 6/200) and Salmonella in 1.5% (n=3/200) of the total samples, respectively. Salmonella isolates were serotyped as S. Infantis from frozen Brazilian meat, S. Typhimurium from fresh beef sausage and S. Tsevie from fresh minced beef. Serotyping of E. coli showed that E. coli O26:H11, E. coli O91:H21, E. coli O128:H2, and E. coli O124 were isolated from fresh minced beef, frozen beef liver, kofta and beef sausage, respectively. Antimicrobial resistance phenotyping revealed that the isolated Salmonella and E. coli strains were resistant to 60-86.66% and 66.66-93.33% of the total tested antibiotics, respectively. E. coli strains were positive for blaCTX-M, aadB, Sul1, dfrA, tetA(A), blaSHV, and qnrA, while blaTEM, blaCTX-M, qnrA and aadB virulence genes were detected in Salmonella. The antimicrobial resistance genotypic and phenotypic data evaluated in this study would be helpful to estimate the transmission of multilinked antimicrobial resistance genes to human pathogens and the likelihood of consumer exposure to resistant strains. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this study was to evaluate the antioxidant effect of garlic and onion powder in beef and chicken patties during frozen storage for 120 days. Three different groups were produced for each type of meat (beef and chicken): beef and chicken patties without garlic and onion powder (control groups) (BC and CC), beef and chicken patties with garlic powder added at 0.70% (BG and CG), beef and chicken patties with onion powder added at 0.70% (BO and CO). The samples were analysed for pH, lipid and protein oxidation, colour and sensory properties. With the exception of the samples containing onion powder, the TBARS numbers of BC, CC, BG and CG increased during frozen storage and the highest TBARS numbers were determined on days 60, 90 and 120 (P < 0.05). The total protein carbonyl content of CG and CO did not change with the progression of frozen storage (P > 0.05). The addition of garlic powder preserved the a* value of beef patties during storage. The onion powder significantly improved oxidative stability by reducing TBARS number and total carbonyl content of beef and chicken patties (P < 0.05), while garlic powder had no significant effect on lipid and protein oxidation (P > 0.05). The beef patties with onion powder had a higher flavour score than the samples with garlic powder (P < 0.05). The garlic powder reduced the flavour and overall acceptance score of the chicken patties compared to the control group of chicken patties (P < 0.05). These results suggest that onion powder was an effective natural additive in terms of oxidative stability of beef and chicken patties and improved sensory properties. [ABSTRACT FROM AUTHOR]

The consumption of processed meat has been associated with noncardia gastric cancer, but evidence regarding a possible role of red meat is more limited. Our study aims to quantify the association between meat consumption, namely white, red and processed meat, and the risk of gastric cancer, through individual participant data meta-analysis of studies participating in the "Stomach cancer Pooling (StoP) Project". Data from 22 studies, including 11,443 cases and 28,029 controls, were used. Study-specific odds ratios (ORs) were pooled through a two-stage approach based on random-effects models. An exposure-response relationship was modeled, using one and two-order fractional polynomials, to evaluate the possible nonlinear association between meat intake and gastric cancer. An increased risk of gastric cancer was observed for the consumption of all types of meat (highest vs. lowest tertile), which was statistically significant for red (OR: 1.24; 95% CI: 1.00-1.53), processed (OR: 1.23; 95% CI: 1.06-1.43) and total meat (OR: 1.30; 95% CI: 1.09-1.55). Exposure-response analyses showed an increasing risk of gastric cancer with increasing consumption of both processed and red meat, with the highest OR being observed for an intake of 150 g/day of red meat (OR: 1.85; 95% CI: 1.56-2.20). This work provides robust evidence on the relation between the consumption of different types of meat and gastric cancer. Adherence to dietary recommendations to reduce meat consumption may contribute to a reduction in the burden of gastric cancer.

Reducing the content of nitrites and nitrates in food, including meat and meat products is a current issue. More and more studies are being done to reduce these synthetic food additives by using vegetative additives. This paper examines the issue of reducing nitrite content in meat products. The role of the basil, thyme and tarragon on nitrites and nitrates content in meat products is presented. The study showed the possibility of reducing the content of nitrites and nitrates in Lacta sausages, by using basil extract (BE 0,1%) by 0.4-0.94%, (BE 0.2%) by 0.80-1.88%. (BE 0.3%) by 1.20-2.82%; by thyme extract (ThE 0.1%) by 0.56-071%, (ThE 0.2%) by 1.12-1.42%, (ThE 0.3%) by 1.68-2.13%; by tarragon extract (TE 0.1%) by 0,08-0.66%, (TE 0.2%) by 1.16-1.32. (TE 0.3%) by 0.24-1.98%, maintaining the quality and safety of meat products.

Objective: To establish a method for the determination of shrimp allergens in meat products by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Methods: Meat products (cooked ham, sausages and meatballs) with complex matrix components were selected as the detection target. The samples were extracted by ultrasonic in phosphate buffer solution (PBS) for 30 min, and acetonitrile was added to remove fat after centrifugation (10000 r/min, 15 ℃, 10 min). Finally, trypsin (1 mg/mL, 10 μL) was added to the sample diluents which had been mixed with internal peptide (2.5 μmol/L, 40 μL), and the enzymolysis process lasted 16 h at 37 ℃ before UPLC-MS/MS analysis. The samples were separated on a T3 column, and eluted by gradient elution with 0.1% formic acid aqueous solution and acetonitrile. The data was collected by multiple reaction monitoring (MRM) in positive ion mode, and quantified by internal standard method. Results: The method was used to determine the content of shrimp allergen in meat products, and the quantitative peptide had a good linear relationship with the determination coefficients 1.0000 in the range of 0.001~2.0 μmol/L. The limits of detection was 0.67 mg/kg, and the limits of quantification was 2.00 mg/kg. The recovery was 83.2%~104.5% and the precision was 2.63%~7.92% at three spiked levels. Conclusion: The method has the advantages of strong specificity, high sensitivity and good recovery. It was suitable for the screening and quantification of shrimp allergens in meat products.

In recent years, natural pigments have been widely used in meat products (pork/beef patties, sausages, etc.) to maintain color, and as an antioxidant and antibacterial to extend the shelf life of meat products. To date, the food pigment industry has developed rapidly. Natural pigments are more popular among consumers because of their color and physiological functions such as bacteriostatic and antioxidant activity. However, compared with synthetic pigments, some natural pigments have poor stability and water solubility, which limit their application in the food industry. Therefore, taking certain methods to improve their stability and water solubility can expand the scope of use of the pigments and achieve favourable economic benefits. In this paper, we briefly analyze the main factors affecting the stability of natural pigments and summarize the methods commonly used to improve them. The methods mainly include the use of antioxidants and encapsulation of the pigments through spray/freeze drying, complex coacervation, ionic gelation, supercritical anti-solvent, etc. Finally, this paper also outlines the use of stabilized and non-stabilized pigments in meat products so as to serve as a baseline for use in meat and meat products.

Protein and fat in foods of animal origin are important macronutrients for maintaining human growth and function. When measuring the nutritional properties of animal-derived diets, it is important to consider the effect of processing methods on their digestibility and nutritional properties. The purpose of this study is to investigate the effects of different processing methods on the properties and bioavailability of pork protein and fat. The molecular structure, oxidation degree and digestion characteristics of pork protein and fat in four processing methods (boiling, emulsifying, salting and fermentation) were studied. The results showed that the endogenous fluorescence and secondary structure of proteins were affected by the processing method. Fermentation and salting had greater influence on the properties of proteins. Salting caused a significant increase in the oxidation of pork fat. The potential and secondary structure characteristics of different meat products also showed differences during digestion, which ultimately affected their digestive characteristics. Salting and fermentation decreased the digestibility of pork protein, but increased the digestibility of fat. This finding may provide new insights into the structural states and digestive properties of proteins and fats in different meat products.

Myoglobin is a pigment protein that mainly exists in the sarcoplasm of muscle cells and its functional properties contribute to and improve the color of meat and meat products during processing, preservation and consumption. There are many factors that can influence the structural change of myoglobin during the processing and storage of meat and meat products, which in turn can lead to changes in its functional properties. In this article, the recent studies on the structural changes and the consequent changes in functional properties of myoglobin during the processing and storage of meat products are reviewed so as to provide guidance for the quality control of meat and meat products.

Abstract The traditional meat products undergo microbial spoilage and lipid oxidation like other meat products because of their suitability as a medium for microbial growth, which in turn affect safety, quality and shelf life. In the case of traditional meat products like rista, ghostabha, kebab and several other products prepared in Kashmiri wazwan, organic acids or their salts have not been used to date. The present study was therefore aimed to evaluate the effect of different organic acid salts and storage conditions on various quality parameters of traditional meat products. Sodium diacetate (0.25%), potassium lactate (2.5%) and calcium lactate (2.5%) were used in three batches of traditional meat products. Sodium diacetate (SDA) treated samples showed lower total plate count (TPC) under refrigerated storage as compared to ambient storage. The SDA-treated sample retained the lowest value for TBARS (1.9 mg MDA/kg) and free fatty acid (3.2%) on the 15th day of refrigerated storage. Significantly (P ≤ 0.05) higher values for L*, a* and b* were maintained by SDA treated samples as compared to control, potassium lactate (PL) and calcium lactate (CL) treated samples under refrigeration conditions throughout the storage period. Organic acid treatment improved the quality attributes of the meat product during the storage period. The use of organic acids as a preservative in these products will help in reducing the use of synthetic agents. Further increase in the shelf life of traditional meat products by application of organic acids will help in their commercialization, marketing and round the year availability. Graphical Abstract

The present study aims to diagnose diarrheagenic E. coli in meat and meat products by the conventional polymerase chain reaction (PCR) technique using the uidA gene to confirm the existence of the bacterial isolates as E. coli. The multiplex PCR technique is adopted to detect the virulence genes of these bacteria using two groups of primers for detecting the gene (stx1, stx2, aggR, esth, eae, invE, daaC, estp, elt, and bfpA). This study applies these primers to 100 E. coli strains isolated from 782 samples of meat and meat products (fresh, minced, burger, pastirma, and chicken) from February to November 2020. The results of the present study show that all E. coli isolates are positive to have the uidA gene (147 bp). The study also detects 95/782 (12.15%) pathogenic species related to virulence genes by using multiplex PCR. The highest percentage of pathotype is ETEC, 46.32%, and the lowest is the DAEC type 1.05%. In addition, the other pathotypes are 20.05, 14.74, 6.32, 6.32, and 5.26% of STEC, EHEC, aEPEC, EAEC, and EIEC, respectively. The high contamination rate with DEC reported in this study is associated with the poor hygiene conditions of slaughtering and meat storage in shops and markets, resulting in health risks to consumers.

Contamination of meat and meat products with pathogenic and spoilage microorganisms is one of the most important challenges facing the meat industry that results in a range of human health problems and economic losses. This work aimed to identify the occurrence of Pseudomonas spp. especially Pseudomonas aeruginosa (P. aeruginosa) in some processed and ready-to-eat meat products in Sohag governorate. A total of 200 random meat product samples; minced beef meat, luncheon, burger, and sausage (50 of each) were purchased from different markets in Sohag governorate, Egypt over a period of 12 months from November 2020 to October 2021. Pseudomonas spp. was suspected in 32 (15%) of the meat products examined samples using the colony morphology on Cetrimide agar, represented as follows; 30%, 18%, 6%, and 10% in minced beef meat, luncheon burger, and sausage, respectively. Using the morphological and biochemical methods, P. aeruginosa was suspected in 12 isolates (37.5%) with an incidence of 12/200 (6%) of the total examined samples. The PCR results revealed that only 8/12 (66.7%) of the suspected isolates encoded the 16S rDNA gene of P. aeruginosa with an incidence of 4% of the total examined samples, 4 (50%) of which were detected in the minced beef meat samples, 2 (25%) in the sausage samples while in the luncheon and burger P. aeruginosa was identified in only 1 sample (12.5%) for each.

The Joint FAO/WHO Expert Committee recommends the maximum permissible level of zilpaterol in meat to be fixed at 0.5 µg/kg. This level is substantiated by results of analysis described in several research works. Nevertheless, substantiation provided for this recommended standard requires a detailed discussion. In this study, we aimed to analyze substantiation of FAO/WHO suggestions on the maximum permissible level (MPL) of zilpaterol in meat as per health risks for consumers. Our analysis of research results revealed that the no observed adverse effect level (NOAEL) and the lowest observed adverse effect level (LOAEL) were established allowing for negative effects on various organs and systems in the body. The lowest observed adverse effect level (LOAEL) under acute exposure was taken as a baseline for establishing MPL. This level produces negative effects on the nervous system (developing tremor). However, modifying factors used in MPL development have not been supported with solid argument. We also established that the LOAEL identified for the nervous system under acute exposure was much lower than NOAELs for other organs and systems under chronic exposure. Therefore, the aforementioned research results seem rather controversial. It is necessary to consider another additional factor, which is wide prevalence of cardiovascular diseases among adult population and risk factors that cause their development. Therefore, potential adverse effects on the cardiovascular system are no less important and we should note that they have been reliably detected both in acute and chronic experiments. In this study, we modeled a health risk caused by adverse effects of consuming meat products with residual zilpaterol levels; the risk was modeled in dynamics. The modeling experiment established that an impermissible health risk of adverse health outcomes in the cardiovascular system occurred even under exposure to zilpaterol in levels close to the lowest limit of sensitivity. Consequently, it seems rather premature to accept the maximum permissible level for zilpaterol in meat that is being suggested at present. It is recommended to cut its level down to the lowest limit of detection.

From a public health point of view, the control of food allergens in enterprises is one of the main methods of food safety management required by national and international standards. The implementation results of measures for allergen control and identification of noncompliance are presented using the developed checklist, which includes 41 questions. The survey was conducted at meat processing plant in the Moscow region, which is certified for compliance with the requirements of ISO 22000:2018 “Food safety management systems — Requirements for any organization in the food chain” and FSSC22000 certification scheme. Compliance with the criteria included in the checklist was assessed by the method of interviewing employees at the enterprise and direct onsite observation. The highest level of noncompliance according to 7 groups of criteria established in the checklist was identified in the following sections; “Cleaning”, “Transport and storage” and “Hazard awareness”. Factors complicating the implementation of allergen control activities include available methods to assess cleaning effectiveness when removing specific allergens, experience in separating allergen-containing and allergen-free products and raw materials during transport and storage, and staff training in allergen control. At the same time, the PCR method was used to study 15 samples of meat products manufactured at the selected enterprise for the presence of legumes (soybeans), gluten, mustard, and peanuts. In six samples, undeclared allergens were detected in quantities hazardous to the health of the consumer. The results obtained indicated the need to develop and implement measures aimed at minimizing the risk of allergen transfer to the meat products during their production. Based on the results of the research, a procedure for allergen control has been developed, including additional measures for the control of food allergens.

Meat quality is damaged by traditional technologies. Researchers devised a revolutionary technique called plasma technology to meet the requirement for an effective cold processing method. Cold plasma (CP) used for meats and its products decontamination and storability extension has shown to be highly successful. The influence of CP on meat quality is important to its acceptability as an alternative meat processing technology. CP treatments have had effects on the color, pH, lipid oxidation, and microbial quality of different meat products. CP treatment offers crucial benefits over traditional processing methods because of its design adaptability, non-thermal behavior, relatively inexpensive, and environmental friendliness. CP processing is currently in its infancy and requires further investigation in meat and meat products to achieve its best extent. This paper discusses the fundamentals of CP technology, its effects on the quality of meats such as color, pH value, lipid oxidation, and microbial quality, and future perspectives.

High-pressure processing as a unique technique of meat preservation is being widely used to preserve the meat and meat products by which a commercially feasible product’s production is possible to meet the consumer’s demand with no chemical preservatives and other harmful substances. Pressure treatment could have effects on colour, texture, protein denaturation, and meat microbial stability at ambient or low temperatures; it can help in minimizing the thermal exposure of the meat product to prevent the quality degradation, reduce microbial contamination and improve tenderness. This paper briefly reviews the attention of the high-pressure processing influence on meat product quality, namely texture, tenderness, colour, and microbial. The principles, HPP equipment, challenges, and future trends in high-pressure processing are also discussed.

A decrease in the nutritional value and a reduction in the shelf life of meat and meat products occurs primarily due to lipid peroxidation and microbial contamination of the product during the cold chain. The intensive development of organic animal husbandry requires market operators to ban the use of synthetic preservatives in the food industry and strictly control their use at production facilities. However, although plant extracts look promising as an alternative to antibiotics or chemical preservatives, there is extraordinarily little available information about the effective dose that can be used without the risk of toxic effects in consumers, which determined the relevance of this study. The purpose of this study was to analyse the effectiveness of using plant extracts as natural antioxidants for the meat processing industry. To fulfil the purpose of this study, an analytical method was used. The main factors that reduce the quality and safety of food products during storage were analysed. The paper analyses the effectiveness of using natural, biologically safe antioxidants for the meat processing industry. It was found that the use of bioantioxidants allows minimising oxidative changes and microbial contamination, which can adversely affect the quality of meat and meatbased products. Based on the literature data, it was found that extracts of spicy plants (rosemary, green tea, sage, cloves, mustard, nutmeg, licorice root, ginger, garlic), berries (black currant, cranberry, strawberry, pomegranate, Maki and goji berries, grapes, barberry, plum) and their compositions are effective natural antioxidants that ensure long-term food storage. The intensive development of organic animal husbandry on the territory of Ukraine requires market operators to ban the use of synthetic preservatives in the food industry and strictly control their use at the production facilities of market operators

Myofibrillar protein as a structural protein with important biological functions in muscle, can form a gel alone or as the main part of a gel. The gelling mechanism and gel properties of MP have attracted much attention in meat science research. It is important to clarify the effects of various additives on the quality of meat product, thus providing references for the development of healthy low-fat meat products. Polysaccharides are widely used to improve the quality of meat products because of their good biocompatibility, wide sources, and low prices. This review introduces the definition, classification and functional properties of polysaccharides and summarizes the effects of polysaccharides on the gel properties of MP. Furthermore, the applications of polysaccharides in meat products are discussed, which provides theoretical basis for the production of low-fat meat products. Finally, the prospects and challenges associated with low-fat meat products are proposed.

Diet during pregnancy is one of the most important nutritional challenges associated with some risks for the mother and the fetus. For the first time, the study aims to estimate long-term (2018–2022) exposure to nitrate and phosphates in Serbian pregnant women, based on individual consumption data and accurate values measured in frequently consumed meat products. For this purpose, seven types of meat products, consisting of 3047 and 1943 samples, were collected from retail markets across Serbia, to analyze nitrites and phosphorus content, respectively. These data were combined with meat product consumption data from the Serbian National Food Consumption Survey to assess dietary intake of nitrites and phosphate. The results were compared with the acceptable daily intake (ADI) proposed by the European Food Safety Authority. The average dietary exposure (EDI) to phosphorus ranged from 0.733 mg/kg bw/day (liver sausage and pate) to 2.441 mg/kg bw/day (finely minced cooked sausages). Considering nitrite intake, the major sources were bacon (0.030 mg/kg bw/day) and coarsely minced cooked sausages (0.0189 mg/kg bw/day). In our study, average nitrite and phosphorus exposure in the Serbian pregnant women population are far below the EFSA recommendations (ADI 0.07 mg/kg bw/day and 40 mg/kg bw/day, respectively). [ABSTRACT FROM AUTHOR]

The prevalence of foodborne diseases is continuously increasing, causing numerous hospitalizations and deaths, as well as money loss in the agri-food sector and food supply chain worldwide. The standard analyses currently used for bacteria detection have significant limitations with the most important being their long procedural time that can be crucial for foodborne outbreaks. In this study, we developed a biosensor system able to perform robust and accurate detection of Salmonella spp. in meat products after a 3-min analysis. To achieve this, we used a portable device developed by EMBIO Diagnostics called B.EL.D (Bio Electric Diagnostics) and a cell-based biosensor technology (BERA). Results indicated that the new method could detect the pathogen within 24 h after a 3-min analysis and discriminate samples with and without Salmonella with high accuracy (86.1%). The method's sensitivity, specificity, and positive and negative predictive values ranged from 80 to 90.5%, while the limit of detection was determined to be as low as 10 CFU g−1 in all food substrates. [ABSTRACT FROM AUTHOR]

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Meat, poultry, and seafood such as fish are a valuable source of protein, vitamins and minerals. Considering their high consumption in the human diet, it is necessary to study pollutants (such as PAHs) in them. This present study has focused on the PAHs level and probabilistic risk of health in meat, poultry, fish and related product samples by MSPE-GC/MS technique (magnetic solid-phase extraction with gas chromatography-mass spectrometry). The maximum mean of 16 PAH was detected in smoked fish samples (222.7 ± 13.2 μg/kg) and the minimum mean of 16 PAH was detected in chicken (juje) kebab (112.9 ± 7.2 µg/kg μg/kg). The maximum mean of 4PAHs was detected in tuna fish (23.7 ± 2.4 µg/kg) and the minimum mean of 4PAHs was seen in grilled chicken and sausage samples (non-detected). Our results showed the 4PAHs and B[a]P were lower than the EU (European Union) standard levels (these standard levels were 30 and 5 μg/kg, respectively). Furthermore, the correlation among the type and concentrations of PAHs congeners was investigated through cluster analysis by heat map and principal component analysis. The 90th percentile ILCR (incremental lifetime cancer risk) of PAH compounds in fish, poultry, meat and related products samples was 3.39E-06, which was lower than the maximum acceptable level of risk (10–4). Finally, the highest ILCR was related to hamburger (4.45E-06). Therefore, there is no risk in consuming these foods in Iran, but it is necessary to monitor PAHs concentration in different types of foods. [ABSTRACT FROM AUTHOR]

The purpose of present study was to use nanocapsules carrying astaxanthin pigment in common sausage formulation as a substitute for sodium nitrite and search for pathogenic and spoilage microorganisms in the product. For this purpose, after extracting astaxanthin from Haematococcus pluvialis microalgae and producing nanocapsules carrying pigment by maltodextrin -sodium caseinate combined coating, five treatments using different proportions of sodium nitrite and nanocapsules carrying astaxanthin along with control were designed and evaluated in term of the presence of Clostridium perfringens, Staphylococcus aureus, coliform, salmonella, Escherichia coli, Clostridium botulinum, lacticacid bacteria, yeasts and molds during 28 days of storage at refrigerator temperature (4±1°C). According to the results, in the treatment with the permissible limit of sodium nitrite or 120 mg/kg (treatment A) and also the treatments that this limit was replaced by 30 mg/kg (treatment C) and 60 mg/kg (treatment D) of nanocapsules carrying astaxanthin, (during the storage period), the counts of Clostridium perfringens, Staphylococcus aureus, and coliform bacteria were within the standard limit and recorded less than 10 cfu/gr. In treatments containing only 120 mg/kg nanocapsules carrying astaxanthin (treatment B) and also containing 30 mg/kg sodium nitrite and 90 mg/kg nanocapsules carrying astaxanthin (treatment E), only on day 28, the counts of three mentioned bacteria were more than 10 CFU/gr. Further, it was found that none of the research treatments contained Salmonella, Escherichia coli and Clostridium botulinum bacteria. Also, all five formulated treatments (unlike the control sample) were within the standard range in terms of lactic acid bacteria during storage time. The results of counting molds and yeasts showed that this treatments, unlike the control sample, did not have any mold and yeast colonies in the whole of storage period. According to the findings of this research if 50% of permissible sodium nitrite limit using nanocapsules carrying astaxanthin is replaced, it is possible to produce a product free of health - threatening microorganisms. In addition, by this process, the harmful effects of sodium nitrite will be reduced and the usefulness of the product will be increased due to the nutritional value and the proven role of astaxanthin in maintaining health and preventing various diseases. [ABSTRACT FROM AUTHOR]

Plant‐based meat alternatives have been studied for decades, but have recently gained more attraction in the food industries and research communities. Concern about animal welfare, health, environment and moral beliefs acts as a driving force for the growth of plant‐based meat products. The most challenging task in the development of meat analog is to imitate the texture of conventional meat products. The fabrication of plant‐based meat product requires a wise selection and formulation of ingredients to perfectly mimic the fibrous structure of meat. Top‐down and bottom‐up approaches are the two most commonly used structuring techniques for the preparation of plant‐based meat products. Development of comminuted meat product is easy as compared with the whole‐muscle type plant‐based meat products. Several plant‐based ingredients such as texturized and non‐texturized proteins, fats, binding agents, flavoring and coloring agents accompanied with different processing techniques (extrusion, shear cell, wet spinning, electrospinning, and freeze structuring) are used in the preparation of meat analogs. This article aims to discuss the impact of ingredients on the textural properties of plant‐based meat products. [ABSTRACT FROM AUTHOR]