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The by-products of the extraction of sea buckthorn (Hippophae rhamnoides L.) concentrated juice may represent a functional food ingredient for white chocolate production, as a rich source of bioactive compounds. The effects of six treatments derived from the factorial combination of two types of by-products (with oil or without oil) and three different concentrations (5%, 10%, and 15%), were assessed on rheological, quality, colour, antioxidant, and mineral properties of chocolate. The 15% addition of full powder led to the highest values of max firmness, total shear energy, shear energy, cohesiveness, gummosity, dry matter, and ABTS, compared to the untreated control, but the two highest concentrations of the oil-deprived powder resulted in the protein content increasing. The full powder addition always raised fat levels. Both the 'L' and 'a' colour component as well as total carotenoids, β-carotene, lycopene, and vitamin C increased with the rise of H. rhamnoides powder addition, compared to the untreated control. The opposite trend was shown by the 'b' colour component and pH, whereas polyphenols and antioxidant activity attained higher values with the oil-deprived powder. The content of potassium decreased upon the 15% addition of the Hippophae rhamnoides by-product powder, compared to the untreated control, whereas calcium and magnesium increased. The 15% H. rhamnoides full powder elicited the augmentation of phosphorus content in chocolate, compared to the untreated control, contrary to the effect of the oil-deprived powder on P and Zn. The employment of SBB by-products highlights the great potential for manufacturing innovative functional foods with high nutritional value, such as chocolate. [ABSTRACT FROM AUTHOR]

Introduction: The level of essential minerals in meat is an important factor in human nutrition and health. Meat from responsibly managed wildlife is an alternative raw material with considerable nutritional benefits. Meat from hunted animals has essential and non-essential elements for the human body. It is important to carefully monitor the levels of heavy metals accumulated in the tissues of hunted animals in polluted areas to ensure food safety and environmental contamination. High levels of heavy metals in food and the environment can pose a danger to human health. Methods: The study aims to investigate the levels of essential mineral elements and heavy metals in the muscle tissue and organs of wild boar harvested through the herd density control plan over the last decade in north-eastern Romania. Results and discussion: The statistical analysis indicates that the age of the animals had a significant impact on Fe, Cu, and Zn levels in Longissimus lumborum. In the kidney a highly significant difference in Fe content by sex, with males showing higher values than females. The sex was shown to significantly influence the Mg levels. However, there are concerns about the accumulation of heavy metals such as Lead (Pb) and Cadmium (Cd), which may hurt the health of game meat consumers in the study area. Cd level it shows significant differences according to both age and sex, with higher concentrations in adults and males. Statistical analysis shows a negative correlation between Fe and Zn concentrations in muscle samples, while a positive correlation was found between Fe and Mn in kidney samples. There was also a positive association between Zn and Cu in muscle samples, but a negative association in kidney samples. Principal component analysis shows significant variation in essential element and heavy metals data between muscle and kidney samples. The loading plot shows a direct correlation between Pb and Cu and between Pb and Cd. However, an opposite correlation also is observed between Cu and Mg, Cd and Mg, and Pb and Mg. HQ (Hazard Quotient) for children compared to adults indicates a potentially higher risk associated with meat consumption among children because children are more vulnerable than adults. We report for the first time, to the best authors' knowledge, various levels of essential minerals and exceeded maximum admitted level of heavy metals in the muscle tissues and kidneys of Sus scrofa ferus from Romania intended for human consumption, moreover, our findings highlight the need for strict monitoring and implementation of appropriate corrective measures, given the significant percentages of muscle and kidney samples exceeding the allowable limits for two of the most common toxic metals in the environment. [ABSTRACT FROM AUTHOR]

The meat industry is making technological advancements in order to provide food that is both healthier and more sustainable. The purpose of this study is to provide an overview of the impacts that may be attributed to the incorporation of whole fruits or byproducts in a variety of forms into different meat products. The review investigated the effects that these incorporations have on physicochemical and technological features, sensory characteristics, and the potential to improve shelf life. The incorporation of fruit fiber into meat products led to an increase in cooking yield, emulsion stability, capacity to bind water and fat. However, it also resulted in a reduction in shrinkage, cooking losses and pH, with variations depending on the concentration, type, initial pH, and storage period. The addition of dietary fiber led to an increase in hardness and chewiness, despite the fact that it enhanced the water-holding capacity and reduced the cooking loss. It was found that the effect on the instrumental color characteristics and color sensory perception differed depending on the source of the addition and its color. [ABSTRACT FROM AUTHOR]

This work aims to evaluate the impact of sodium erythorbate (C6H7NaO6) in different amounts (0.05%; 0.1%) on physicochemical quality parameters in a functional product with heterogeneous structure. We aimed to test two main anatomical areas used in the process of obtaining the finished product: Musculus gluteus maximus and Musculus longissimus dorsi from Sus scrofa domestica. Data distribution was evaluated using SPSS Statistics 26.0 software. Multivariate Analysis of Variance (MANOVA) is used to determine if there are significant differences between the amounts of C6H7NaO6 and anatomical area on physicochemical parameters considering their interactions. Pearson correlation was used to analyse the degree of association between the amounts of C6H7NaO6, the anatomical zone, and the physicochemical quality parameters of the finished product. Based on the results obtained, recommendations can be made on the optimal concentration of C6H7NaO6 % to achieve the desired effects on physicochemical quality parameters without compromising consumer safety. [ABSTRACT FROM AUTHOR]

This study investigated the impact of incorporating beef bone broth into chicken and turkey frankfurters. Thus, diversification was achieved by the type of meat used and the level of bone broth introduced, resulting in the following samples: CC (control chicken frankfurter), C3% (chicken frankfurter with 3% bone broth), C6% (chicken frankfurter with 6% bone broth), C9% (chicken frankfurter with 9% bone broth), CT (control turkey frankfurter), T3% (turkey frankfurter with 3% bone broth), T6% (turkey frankfurter with 6% bone broth), and T9% (turkey frankfurter with 9% bone broth). After manufacture, the products were analysed in terms of chemical composition, instrumental colour and sensory perception. The addition of bone broth significantly increased moisture content and protein content (particularly at higher broth concentrations) compared to control sausages. Conversely, fat content decreased with increasing bone broth. The sensory evaluation revealed no significant changes in flavor, texture, or overall acceptability with broth addition, although some panelists perceived a sensory improvement. Instrumental color analysis showed minimal impacts on lightness and redness with broth addition, suggesting the broth's color did not substantially influence overall sausage color. [ABSTRACT FROM AUTHOR]

The aim of this work focused on the analysis and evaluation of the emulsion stabilizer, Na2H2P2O7 on the colorimetric profile in a meat product with a heterogeneous structure of Sus scrofa domesticus. Water (%), fat (%), protein (%), collagen (%), and salt (%) contents were also monitored. Depending on the fat and water content, the agent absorption may vary, which may affect the uniformity or intensity of the color of the finished product. The experimental samples consisted of a control batch and 0.09% Na2H2P2O7 per 3000 g of meat fed to the experimental batch. Data distribution was evaluated using SPSS Statistics 26.0 software and Graph Pad Prism 9 software. A T-test was applied to evaluate the influence of the Na2H2P2O7 on quality biomarkers (%). Linear regression was applied to determine if there was a linear relationship between Na2H2P2O7 and the CIE(Lab) system parameters: L*(D65), a*(D65), and b*(D65). The results showed significant effects of Na2H2P2O7 in fat content (%) and water (%), thus influencing the colorimetric profile. [ABSTRACT FROM AUTHOR]

The objective of this study was to assess the changes in meat colour over time in Aubrac cattle of both genders. Specifically, the study concentrated on Longissimus Dorsi muscles, examining the colour values of the meat at 0, 24, and 48 hours after death. The development of the CIE Lab* colour space allows for the expression of colours in a three-dimensional system. The L*, a*, and b* values represent lightness, the red-green colour component, and the yellow-blue colour component, respectively. These values enable the evaluation and description of the colour of a meat sample. Taking into account the overall obtained results (example: the meat colour saturation recorded an average value of 14.28 ± 1.11 in males, and 17.72 ± 2.76 in females), we can appreciate that in the Aubrac cattle breed, there are significant differences between males and females, concerning all analysed parameters regarding colour (brightness, hue intensity, colour intensity of the meat, colour saturation, and Hue index) observed in the anatomical region under study. [ABSTRACT FROM AUTHOR]

This work aims to investigate Wet-Aging with Vitamin C on chemical properties of Biceps femoris muscles collected from sustainable management of Cervus elaphus L. population from Northern Eastern Carpathians, Romania. 2% Alkaline Vitamin C Powder per 0.520 kg muscle sample, 4% Alkaline Vitamin C Powder per 0.504 sample kg, and 6% Alkaline Vitamin C Powder per 0.496 kg sample were used. Samples were protected from light and kept at 2°C for 10 days in order not to accelerate oxidative stress of the muscle samples. The influence of Vitamin C used in the wet-aging method was tested by performing quality biomarkers analyses. Data distribution was evaluated using SPSS Statistics 26.0 software. Non-parametric Independent Samples Kruskal-Wallis test was performed to analyze how the percentage of protein, water, collagen, and fat varied with the concentration of vitamin C in muscle samples. The results suggest that there are significant differences for quality biomarkers (***p < 0.001) in the percentage of fat, water, protein, and collagen in particular, between the percentages of 4.00 % and 6.00% Vitamin C introduced. Bonferroni correction was applied to counteract errors for multiple assays and to reduce the chance of an erroneous conclusion. [ABSTRACT FROM AUTHOR]

The main objective of the current study was to use a by-product from the deboning process of poultry meat and use it to produce products with high nutritional value. Four product assortments (chicken and turkey soup concentrate and chicken and turkey stock respectively) were produced using bone tissue of the two species as biological material. It was found that there were no significant differences in the technological process to obtain them, the most varied differences being evident in the raw chemical composition, where chicken broth concentrate had the highest percentages of water (69.5%), protein (20.1%) and collagen (18.2%) compared to chicken stock where a higher rate of fat (17.6%) was evident. In the case of turkey backbone products, the highest percentage of fat was found in the concentrated broth, with the stock having the highest percentages of water (65.2%), protein (18.8%), and collagen (17%). The color characteristics are closely related to the Maillard reaction resulting from the cooking operation of the biological material, resulting in products with a positive sensory appearance and microbiological safety. [ABSTRACT FROM AUTHOR]

The aim of this study was to compare the qualitative and sensory disparities between conventionally smoked meat products and those treated with liquid smoke. Conducted at the University of Life Sciences' meat micro-production workshop (IULS), the experiment yielded three batches of meat samples: compact, heterogeneous, and emulsion. While batches 2 and 3 received treatments of 0.1% and 0.2% liquid smoke, respectively, across all three product categories, the control batch was subjected to conventional smoking. Twenty semi-trained evaluators conducted both sensory and physicochemical analyses. Liquid smoke significantly altered the texture, flavour, and appearance of emulsion-type goods, favouring samples that had been traditionally smoked. The variations were less pronounced in the products with heterogeneous structures, where there was a slight preference for the control batch and a considerable appreciation for the 0.2% liquid smoke batch. [ABSTRACT FROM AUTHOR]

A significant challenge in today's food industry is managing leftover bone waste, which is often disposed of as household or abattoir waste if it is not economically used. This study aims to integrate beef bone broth into a functional product with a diverse meat structure. The study seeks to explore sensory changes induced by cattle bone broth properties on product quality and assess consumer acceptance. Two sets of sausages were made, one from pork shoulder and the other from pork loin, each with four groups: a control sample and three variations with 3%, 6%, and 9% cattle bone broth. Sensory analysis involved 80 untrained evaluators. Acceptability tests showed a strong preference for batches with bone broth, with over 60% positive feedback. The batches with a high percentage of acceptability by evaluators are represented by batches SAU2, SAU4, and SAU7. Among the sensory attributes associated with these batches were juiciness, tenderness, overall aroma, and bone broth aroma. Adding bone broth significantly enhanced pork sausages' sensory attributes and appeal, offering a sustainable approach to waste utilization and consumer satisfaction. [ABSTRACT FROM AUTHOR]

Following the slaughtering and processing of animals for meat, only one-third of them is meat, while the remainder consists of byproducts and waste, which need to be processed and utilized appropriately. Industrial byproducts constitute costly losses for these industries and pose challenges in their eco-friendly disposal. These costs can be offset through innovation to generate value-added products that increase profitability. Efficient utilization of byproducts has a direct impact on the economy and the environment. This study explores the potential to create collagen-rich bone broths and to this end, four batches were developed, two made from bones sourced from adult cattle and two from bones sourced from juvenile cattle. These were analyzed physicochemically and microbiologically to characterize them qualitatively. The findings suggest that both types of bone broths offer significant nutritional value, with variations influenced by the age of the cattle and the vegetable additions, as evidenced by highly significant differences (p < 0.001) among batches obtained through statistical processing. These findings underscore the importance of efficiently exploiting resources and the potential to develop valuable food products from seemingly residual sources. [ABSTRACT FROM AUTHOR]

Given the growing concern in recent years for a healthier diet, attention must also be directed towards improving the quality profile of meat products and transforming them, as much as possible, into functional foods that combine the benefits of plant-based products with those of animal-origin products. With this in mind, we aimed to develop a functional meat product, given the recent scrutiny these products have faced, by using an oil with antioxidant effects to enhance the antioxidant profile of products with insignificant endogenous antioxidant levels. To achieve this, three batches of pork tenderloin were injected with 1%, 3%, and 5% sea buckthorn oil, and were analyzed in terms of antioxidant capacity, physicochemical and microbiological quality, and sensory perception. Most results showed highly significant differences (p < 0.001) between batches, with superior quality observed in the batch injected with 5% sea buckthorn oil and subjected to heat treatment. However, consumers preferred the batch injected with 3% sea buckthorn oil due to its more balanced taste. This research underscores the potential to develop meat-based functional foods with enhanced nutritional benefits. [ABSTRACT FROM AUTHOR]

The objective of this study was to develop and characterize three batches of mortadella made at the IULS meat processing microsection from three anatomical regions of the pork carcass: loin, tenderloin, and chop. The proportion of ingredients introduced were: 80% meat, 15% pork fat, and 5% ice flakes. The mortadella samples were characterized physicochemically in terms of moisture, lipid, protein, and collagen content, as well as sensoryly to determine the perception of a group of evaluators on sensory attributes (appearance, color, aroma, taste, texture, general acceptance). The batch of mortadella obtained from tenderloin had the highest moisture and protein content and the lowest lipid percentage compared to the batches obtained from loin and chop. The anatomical region significantly influenced the color parameters of the mortadella, with the L3MC batch showing the most intense lightness, the highest value of the b* parameter, and the lowest red intensity compared to the other two samples. Regarding the sensory evaluation, the batches were scored between 6.27-8.03 for the sensory attributes, and the ranking of the overall acceptance of samples was: L1MS, L2MM, L3MC. [ABSTRACT FROM AUTHOR]

The paper aimed to produce four different types of sheep meat products with heterogeneous structures in the meat processing workshop of the University of Life Sciences Iasi, which presented as variation factors the type of membrane and the type of product (salami/sausage, imprinted by the membrane used). Two varieties of salami (in collagen and polyamide membrane) and two varieties of sausages (in natural pork and sheep membrane) served as the four samples. The four samples obtained were subjected to sensory analysis, carried out in two stages: the first stage consisted of assessing the products based on the main sensory attributes (appearance, aroma, taste, texture, overall acceptability), and the second stage aimed at describing the products using specific sensory terms included in the CATA (Check-All-That-Apply) test from the perspective of consumer perception. The results obtained revealed sensory attributes characteristic of membrane products with heterogeneous structure, with the CATA test describing the products through positive attributes (colour, aroma, texture), with the differentiation of a firmer, harder texture in the case of natural membrane products, superior juiciness in the case of the S3MC sample, and a slightly brittle texture in the S4MP sample. In terms of the results of the hedonic scale, the sausage samples received a higher score for section appearance (7.91 ± 0.831 for C1MP and 8.00 ± 0.775 for C2MO), compared to the salami samples (7.73 ± 1.104 for S3MC and 7.18 ± 1.168 for S4MP). The overall acceptability was highest for C1MP, which received 8.36 ± 0.674 points, being followed in descending order by C2MO (8.55 ± 0.688), S3MC (8.18 ± 0.751) and S4MP (7.45 ± 0.522). [ABSTRACT FROM AUTHOR]

The evolution of modern technologies for preserving fish and fish products has led to the eclipse of the preservation properties of many traditional methods, including the smoking method. Nowadays, the main purpose of smoking has been redirected towards highlighting the sensory quality rather than its preserving effect. The main aim of this paper is to highlight the physicochemical, sensory, and color characteristics of smoked phytophagous fillets. To produce the necessary products, nine specimens of phytophagous (Hypophthalmichthys molitrix) were harvested from the fish farm "Piscicola Vlădeni, CC&C PES SRL" Iasi, which were processed and prepared in the Microproduction Workshops of the Iasi University for Life Sciences "Ion Ionescu de la Brad". Three different smoking methods were applied to the fillets resulting from the phytophagous processing; hot smoking, semi-hot smoking, and cold smoking. From a physicochemical point of view, in the case of the batch with hot smoking quantity, a lipid content of 1.76±0.024% was recorded, higher compared to the L2ASC (0.94±0.04%) and L3AR (0.86±0.024%) batches. As regards protein content, the highest value was also found in lot L1AC (22.2±0.083%), followed by lot L2ASC (22.18±0.02%), with the lowest value in lot L3AR (21.96±0.024%). The most appreciated fillets were those processed by heat treatment with semi-warm and warm smoking. [ABSTRACT FROM AUTHOR]

The study aimed to determine the influence of the amount of liver introduced into two varieties of liver sausages, pork and beef, on the quality properties of these products. The sausages were made from raw materials from two species (pork and beef) with additions of 25% liver and 50% liver, respectively, resulting in four experimental batches of products: BL25 (sausages with 25% beef liver), BL50 (sausages with 50% beef liver), PL25 (sausages with 25% pork liver), PL50 (sausages with 50% pork liver). Product quality was assessed in terms of chemical composition, instrumental color, pH, and sensory quality. The results showed higher protein contents for batches made with 50% liver, both for pork (19.18%) and beef (19.34%), compared to batches where only 25% liver was added. The same trend was observed for the moisture content; samples made with 50% liver showed higher moisture content compared to those with 25% liver. Increasing the percentage of liver added in the technological process caused a decrease in the lightness (L*) both in the external appearance and cross-sectional aspects of the beef-based batches. In contrast, the increse in liver content led to a rise in the average values for the a* (red-green) coordinate. These two parameters are directly influenced by the percentage of liver in the sausages, through the presence of myoglobin and hemoglobin, which are proteins that contain heme iron. [ABSTRACT FROM AUTHOR]

The freezing process can cause several morphological changes in meat, with the most significant ones being the formation of ice crystals, damage to muscle fibers, and protein denaturation. During the freezing process, water molecules transform into ice crystals, which can lead to the breakdown of meat fibers. The aim of this study was to analyze the changes that occur in beef after freezing and to observe the differences between refrigerated and thawed samples using two different storage methods: vacuum-packed (wet chilling/ freezing) and unpacked (dry chilling/ freezing). Beef samples were subjected to slow freezing, both dry and wet freezing, with a temperature drop of 0.45 - 0.48ºC/hour. The most notable changes after thawing were observed in physical parameters, pH, and texture indicators. The pH of the samples decreased during thawing, with the dry freezing method showing a more pronounced decrease (from a pH value of 6.43 in the chilled sample to a pH of 5.69 after thawing). Shear force (N) and the energy required for shearing (mJ), which reflect the textural qualities of the meat, demonstrated an increase in tenderness as the values of these parameters significantly decreased after thawing. The average values shifted from 87.08 N/1351.02 mJ (wetchilled sample) and 89.29 N/1389.80 mJ (dry-chilled sample) to the lowest values observed in the wet thawed sample, with averages of 49.14 N/778.14 mJ. The impact of the studied factors on the chemical components was minimal. Humidity decreased from initial values of 75.66% (wet refrigeration) and 75.64% (dry refrigeration) to 75.46% (wet thawing) and 74.94% (dry thawing), with a more noticeable decrease in the case of dry thawing. [ABSTRACT FROM AUTHOR]

The main objective of current research is to evaluate the influence of lecithin as an emulsifer on the textural properties of artisanal chocolate. With its origins as a cacoa drink in antiquity, chocolate has evolved throughout history, culminating in a wide variety of chocolate types, including both industrially produced and artisanal varieties. In this context, the role of lecithin in altering the density, viscosity, and texture of chocolate was analyzed. Two chocolate samples were prepared, one containing lecithin as an emulsifier and a control sample. These samples were subjected to analysis to evaluate density, viscosity with the EVO Expert R digital viscometer, SPAIN and texture using a Mark 10 texturometer, USA. Following studies carried out, the results showed that the chocolate sample with lecithin exhibited a softer texture, making it easier to compress and manipulate in fracture section. Additionally, it also showed lower viscosity compared to the control smaple. [ABSTRACT FROM AUTHOR]

Chicken meat is considered an affordable source of high-quality protein and a complete provider of essential nutrients required for proper bodily functions. It has gained popularity not only in developed countries but especially in nations with growing economies. While the meat processing industry emphasizes the technological aspects of meat, consumers are keen on its sensory and nutritional attributes. This study aimed to characterize and compare three batches of chicken breast pastrami injected with three different brine percentages (5%, 8%, and 12%) in terms of physicochemical attributes (pH, colour, moisture, protein, lipid, and salt content) as well as sensory characteristics. The study results revealed significant differences between the pastrami batches concerning moisture and protein content (p<0.05). The brine percentage had a notable impact on the colour and pH properties of the meat products. In terms of cross-sectional colour, the data analysis indicated that meat samples injected with the higher LBI3 brine percentage exhibited increased lightness (73.13) and a more pronounced yellow hue (9.40) compared to the other two samples injected with 5% brine (70.97, and 8.90, respectively) and 8% brine (71.25, and 8.73, respectively). In terms of sensory evaluation, the samples were assessed for attributes such as colour, texture, juiciness, flavour, and overall acceptability. The batch of chicken breast pastrami injected with 8% brine (LBI2) received favourable scores for overall quality and colour, whereas the LBI3 batch distinguished itself with texture and juiciness, which were highly appreciated by the evaluators. [ABSTRACT FROM AUTHOR]

Meat colour remains one of the most important quality parameters influencing consumers and attracting the attention of meat scientists around the world. The objective of this scientific article was to follow the colorimetric differences produced by two types of maturation - wet and dry, on meat from intensively reared cattle. Colorimetric tests were performed on samples of the beef round for a 20-day maturation period, the first sample being analyzed less than 24 hours after slaughter and the others on days 4, 8, 12, 16, and 20 of maturation. Colorimetric measurements were performed both on the meat surface and in sections for both types of maturation. The colour of beef outside showed non-significant differences (p > 0,05) between the two types of maturation studied for all three colorimetric parameters studied (L*, a*, and b*), with highly significant differences (p < 0.001) only between the type of maturation and advancement of maturation (TM*Days) for the same colour parameters. As regards the colour of the beef round in the section, the differences identified were highly significant (p < 0.001) for the parameters L* and b*, but significant (p < 0.05) for the parameter a*. As for the colour on the outside of the meat, highly significant differences (p < 0.001) were identified between the type of maturation and the advancement of the maturation period in the section of the beef round. [ABSTRACT FROM AUTHOR]

Climatic conditions, genotype and appropriate technology are very important for successful wine cultivation and obtaining quality products. To describe a wine-growing climatic zone, climatic parameters were used, which show the binary and ternary interaction between climatic conditions: light, temperature, humidity, precipitation and solar radiation. Through current research, it was aimed to highlight the influence of climatic conditions on the organoleptic characteristics of rosé wines from the Fetească neagră and Busuioacă de Bohotin grapes obtained during the years 2020- 2021. This study includes the description of the Strunga viticultural center, the technological flow of obtaining the chosen wines, results of physical-chemical analyzes and sensory characteristics of wines varieties respectively V1 and V2, V3 and V4 .This two wine variants from 2020 have a lower acidity but at the same time a higher alcohol concentration compared to those from the 2021 harvest. The results of the research in terms of sensory evaluation revealed that both variants of the year 2021 were the most appreciated for most of the characteristics. [ABSTRACT FROM AUTHOR]

The study was carried out to evaluate the quality of four beef burgers from two different anatomical regions (round and hind shank) that were manufactured in the USV Iasi Meat Processing Workshop. The technological process of obtaining the four types of burgers had as a specificity the addition of red lentil flour in two proportions (5 and 10%) and the adjustment of the proportions of added fat according to the level of added lentil flour (35 and 15% fat). The obtained products were evaluated physicochemically for color, chemical composition, cooking, and sensory parameters to determine the perception of the attributes appearance, aroma, juiciness, tenderness, aftertaste, and off-flavor. Samples with higher percentages of red lentil flour showed lower lightness, lower heat treatment losses, and less diameter reduction. The same samples demonstrated better water retention capacity after cooking, though the type of raw materials used also had an impact on this parameter. According to the sensory evaluation, the addition of lentil flour in combination with the fat content resulted in improved textural attributes (juiciness and tenderness) and the samples showed high acceptability. [ABSTRACT FROM AUTHOR]

The present study was carried out to follow the technological manufacturing process of functional meat products - three batches of pork tenderloin injected with sea buckthorn oil in three different proportions of 1, 3, and 5% and to analyze their quality. The products were obtained in the Meat and Meat Products Microproduction Workshop of the University of Life Sciences Iasi. After the experimental batches were made, their sensory and physical-chemical analysis was carried out. The sensory analysis of the three types of muscle injected with sea buckthorn oil involved the application of a CATA questionnaire to a group of evaluators, which showed that these products have good consumer acceptability, especially the 3% and 1% sea buckthorn oil batches. The physicochemical aspects were analyzed in terms of color, pH, and raw chemical composition. The colorimetric analysis showed a decrease in the brightness of the samples with an increase in the amount of sea buckthorn oil in the batch. As for the chemical analysis, the increase in the amount of sea buckthorn oil resulted in very different values between batches. [ABSTRACT FROM AUTHOR]

The purpose of this paper was to highlight the results of biometric measurements were performed on cattle of the Aubrac breed, exploited in Romania. Were measured a total number of 84 bovine, both adult females and bulls (12-18 months), in three farms in the region of Moldova. The highest recorded average for biometric parameters was: height at the withers (133.23 cm at females, 130.24 cm at bulls); rump height (140.78 cm at females and 130.46 cm at bulls); chest girth (202.15 cm at females and 204.22 cm at bulls); slantwise body length (159.64 cm at females, respectively 161.22 cm at bulls). Body conformation indices were calculated based on the obtained values. Cattle exploited within farm 2, show the most pronounced massiveness. Weight values between 553.21 and 603.13 were recorded in adult females and between 551.89 and 618.82 in bulls. As a general conclusion, we can state that the animals taken in the study, exploited in the three farms, present overall reports that denote a well-proportioned body development, within the specific morphoproductive type. [ABSTRACT FROM AUTHOR]

This paper aimed to evaluate the differences between six experimental batches of babic sausages from a sensory point of view. The six samples have been differentiated by the ratio of meat raw materials introduced in the composition (mutton, beef, fat) and by the maturing time (20 days, 40 days). The products were manufactured in the Processing Microsection of the University of Life Sciences Iasi and the sensory evaluation was carried out with the help of 8 tasters, in three repetitions, in the Sensory Analysis Laboratory of the Faculty of Agriculture Iasi. The sensory attributes evaluated were appearance, colour, aroma, texture and taste of the experimental lots. The ageing time had major influences from a sensory point of view on the intensity of aroma, salty taste and texture attributes. In terms of the quantities of raw materials, lots L1 and L3 showed the smallest differences, with lot L2 standing out due to its higher fat and beef content. [ABSTRACT FROM AUTHOR]

The low consumption of game meat is directly related to the insufficient exploration of data on game meat processing and handling. Taking into account these considerations as well as the fact that in the practice of the meat processing industry methods and assessing game meat for processing have not yet been developed, the main aim of the paper is to highlight how this is done from a practical and applied point of view in the main game meat processing operations in terms of cutting, deboning, and selection of game meat for processing, associated with the determination of the carcass yields of the main sliced anatomical regions of the higher quality classes used to obtain traditional specialty products. To this end, following the primary processing of the game carcasses, the weighting of each anatomical portion will be assessed, both at the level of the region and of the carcass as a whole. The reasoning behind the processing of game meat into traditional specialties encompasses the complex features of the anatomical regions intended for the production of these products as well as the species of origin. For these reasons, the present study will concentrate on the cutting and deboning capacity of wild boar meat in accordance with the methods of processing the anatomical regions of the higher quality classes of their carcasses. [ABSTRACT FROM AUTHOR]

Sensory attributes (appearance, aroma, smell, taste, and texture) are the most accessible tools that determine consumer acceptance and the decision to buy certain meat or meat products. When buying, the consumer's first impression is based on the appearance and color of the food and then the smell. Finally, during the chewing process, they check the texture, taste, and flavor, which together determine the final impression of the product. The aim of the study was to produce and sensory evaluate three batches of sheep pastrami in which the maturation process was carried out differentially (for 6, 12, and 19 days), with the tenderness being adjusted by adding a tenderizing agent. As regards the sensory acceptability test, the samples received average scores between 6.40 and 7.64 for the attributes evaluated, with Lexp 3 being the one with the highest scores. In terms of CATA analysis, the sample that was described as closest to the ideal was Lexp3, the 6-day matured sample, which contained the highest amount of tender, with Lexp2 being very close. In the case of Lexp1, some evaluators identified a slightly rancid aroma and a more pronounced hardness, as it was subjected to the longest maturation period (19 days). [ABSTRACT FROM AUTHOR]

The meat business must produce consistently high-quality meat in order to satisfy consumers and improve consumption frequency. Due mostly to its somewhat larger connective tissue composition, beef's sensory palatability features (e.g., increased muscle tissue hardness) have certain unfavorable traits (e.g., greater hardness). To reach the maximum degree of quality and consumer satisfaction, the meat business, and specifically the beef sector, has developed many procedures, including aging processes. The primary goal of this research was to examine the effects of varying the age procedure (wet vs dry), the duration of aging (1, 10, or 15 days), the aging temperature (2, 4°C), on cuts of beef. Beef carcasses or primal cuts are hung and matured for a certain period of time in a room controlled between 0 and 4 degrees Celsius and 75 and 80% relative humidity for dry aging. For wet aging, beef is vacuum-sealed in special bags designed to preserve its internal humidity. The pH of beef samples increased significantly (p < 0.001) during the period of storage, with wet aging causing more significant results than dry aging. Dry aging and a higher temperature (4 °C) both contributed to a significant increase in refrigeration losses over time (p < 0.01). Regarding the color parameters, L*, a*, and b* values decreased over time in dry-aged beef (p < 0.001), whereas in wet-aged beef, the lightness increased in the first 10 days and a* values diminished. The three variation factors had a substantial effect (p < 0.001) on the approximate composition (method, time, and temperature). In the case of dry aging, the water content decreased at a more pronounced rate over time, whereas the fat content increased with the loss of water content. [ABSTRACT FROM AUTHOR]

The present study aimed to investigate the effect of aging time and method on the quality characteristics of three categories of domestic pork muscle (pork loin, collar and leg). The meat samples were evaluated at three aging periods, 1 day, 5 and 10 days, for pH, refrigeration losses and colour For the analysed samples were defined two methods of ageing: wet-ageing (WA) and dry-ageing (DA). Dry-aged samples showed significantly higher refrigeration losses compared to wet matured samples, losses which increased with the aging time, especially in the case of unpacked meat. The aging method induced significant differences (p < 0.05) in pH values, with vacuum-packed samples showing higher pH values compared to dry-matured samples. The highest pH values were noticed for the collar samples, with a maximum of 6.062±0.038 for the 10-day wet-aged batch. The wet-aged samples were brighter (L*) at all stages of maturation, but showed higher values for b* (yellowness) after 10 days of maturation. While the dry-aged samples were significantly redder (higher a*) after 10 days of aging. [ABSTRACT FROM AUTHOR]

The study aimed to sensory evaluate and compare the colour, aroma, texture and taste attributes of six beef pastrami samples. The experimental batches were obtained in the Meat Processing Microsection of the University of Life Sciences Iasi and were formed to differ by two variation factors: the level of brine injected into the product (F1) and the amounts of ingredients introduced (salt/rapeseed oil/alfalfa powder) into the brine solution (F2). The most evident and significant differences (P < 0.01) were due to the increase in the percentage of brine introduced into the product. Thus, the sensory attributes for colour, aroma, texture (especially tenderness and juiciness) and saltiness were significantly influenced by the amount of brine injected. The batch that stood out with superior sensory characteristics was batch A because it showed favourable average scores for the attributes of tenderness, juiciness, elasticity, and the specific flavours of the brine additives did not negatively influence the characteristic flavour of the product. [ABSTRACT FROM AUTHOR]

The dairy industry occupies a very important place in the economy of our country. In order to obtain high quality dairy products, it is necessary to use a good quality raw material milk, which involves determining its chemical composition in particular. At present, on the shelves of our stores in the country there are products obtained from the processing of cow's milk, buffalo's milk, goat's milk and, last but not least, sheep's milk. For these reasons, in this paper we set out to perform a chemical analysis of milk from these species of interest. Following the determinations, the sheep's milk proved to be with the highest percentage of fat (7.70 ± 0.06%), SNF (11.40 ± 0.09%), TS (19.10 ± 0.04%), TP (4.98±0.04%) and in the casein content (3.65 ± 0.04%) being followed by the milk collected from the buffaloes. This study can support processors, especially those who process only cow's milk but also consumers who will be able to evaluate their products. [ABSTRACT FROM AUTHOR]

Intense concern in recent years for quantitative and toxicological identification and evaluation, especially for heavy metals from animal origin products represent a side that needs to be studied continuously, especially for game meat, nutritional toxicity of those mineral elements (mainly Pb and Cd) being directly influenced by their variations in habitat water, air and soil. The goal of the study is motivated by the inexistence of information regarding appreciation of contamination degree with heavy metals of game meat, having in view the limited checkout of feeding of game animals exploited in their natural environment, as well as the polluting environmental factors. The analytical results regarding the quantitative evaluation of the Cd concentration of the muscle samples indicate that the average values found in male carcasses are higher than those in female carcasses, except the Trapezius cervicalis muscle. The average concentration of Cd residues ranged from 0.020 ± 0.0028 to 0.040 ± 0.017 mg/kg DM, both limits being attributed to the Triceps brachii muscles. The range of averages corresponding to the other muscle groups are described by an amplitude of the variation of 0.018 mg/kg DM. [ABSTRACT FROM AUTHOR]

The importance of meat in consumption is due to its nutritional qualities, being a source of macronutrients, high-quality proteins and lipids, and highly bioavailable micronutrients such as iron, zinc, selenium, phosphorus, vitamin A and the B complex of vitamins. In addition to its nutritional quality, meat is also known for its sensory properties. The sensory quality of meat is determined by the technological processes the raw material undergoes, such as maturing, salting and heat treatments. By differentiating the parameters of the production technology (ageing time, salting degree, heat treatment time and temperature), the sensory differences between the experimental batches were investigated. The ageing time had a significant impact on the textural characteristics, the batches matured for 7 days showed lower hardness and higher juiciness. The heat treatment parameters (time and temperature) mainly influenced the aroma, imparting a slightly more intense burnt flavour to the batches subjected to the highest temperatures (P1 and P2). The rancid flavour had subunit mean scores for all six experimental batches produced, with no significant differences. For the colour attributes evaluated, no significant differences were observed between the experimental batches studied, the highest average were scores achieved by P5 (8.08 ± 0.310 points) for colour intensity and P2 (8.43 ± 0.383 points) for colour uniformity. [ABSTRACT FROM AUTHOR]

Sensory evaluation is a method of analysing, measuring and interpreting sensory perception responses to food, based on the five human senses, charac terised, in line with other scientific methods of measurement, by precision, accuracy and sensitivity. The material studied consisted of six varieties of cream cheese purchased on the commercial market and produced by a usual technological process. The sensory evaluation session involved assessment of colour, aroma, texture and taste by a group of 20 tasters over three series of tastings. From a ranking point of view, in descending order of the average scores obtained in the sensory evaluation of the characteristics of appearance, colour, texture, smell, taste and creaminess, the samples can be classified as follows: Philadelphia (S2), Hochland (S3), LaDorna (S1) Goldessa (S5), Delaco (S6) and KClassic (S4). [ABSTRACT FROM AUTHOR]

This work reviews the most important aspects of the characterization of the Aubrac beef cattle breed. Into the Romania, this cattle breed was first imported in 2013, from France, after an extensive initial documentation. According to data published by M.A.D.R. in 2018, 808 Aubrac heads were registered, currently more than 2000 heads were registered. Aubrac is an old breed from France, originating from the Aubrac Mountains (southern Central Massif), which in the last 4 years has become an important object of interest for beef cattle breeders in our country. The meat obtained from Aubrac cattle has a beautiful red, intensely marbled, with a high protein content and its subtle aromas makes it one of the tastiest and most appreciated beef. This paper wants to emphasize that the exploitation of this breed in our country could bring great benefits to farmers, being a breed adaptable to environmental conditions in Romania and with extraordinary meat qualities. The paper also reviews the most relevant information in the literature on the Aubrac beef cattle breeds. [ABSTRACT FROM AUTHOR]

To obtain high-quality food appreciated by consumers, several principles and rules are applied in all stages involved in obtaining the product, including design, production, testing, and marketing that must be observed. This paper presents a diversification of the technology of producing canned paté, manufactured within the Meat Processing Workshop of the University of Life Sciences, and the consequences of technological changes examined in terms of sensory parameters. For the study, three batches of products were prepared. The technological flow was differentiated by the proportion of raw meat materials introduced in the recipe (pork/pork liver/fat) and by the time and temperature parameters at which the sterilization was performed. Following the performance of sensory tests on the obtained batches, significant differences in texture were found, the batch with the highest average for unctuosity and spreadability being L1, which contained the highest quantity of fat. The most pronounced flavour for the three samples was the metallic one, the next score being for the butter flavour, also perceived more intensely for L1. Regarding the averages obtained for the rancid aroma, they had the lowest values, which reveals the fact that a correct balance of the amount of fat was achieved with the heat treatment applied for the three batches. [ABSTRACT FROM AUTHOR]

Fish meat, through its biological and chemical characteristics, is, for humans, nutritious food with many benefits on the body and is suitable for industrialization in various forms.This study aimed to make assortments of smoked mackerel, applying a differentiated technology, ending with a sensory evaluation of the product obtained to examine the effect of processes and recipes applied to sensory characteristics such as appearance, texture, color, and aroma and palatability of products.The study material was purchased from a fish warehouse and transported in specific conditions (0-4°C) the next stage consisting of staining and differentiated maturation according to the established technological file and smoking in the meat processing microsection within USV Iași. Thus, the assortments were marinated for 12 and relatively 24 hours in a vacuum.Sensory evaluation is a vital operation in the development of new products and for this evaluation, 45 evaluators were part of the study, answering a questionnaire to identify the differences perceived after different maturation presented in the datasheet.The samples matured for 24 hours were the most appreciated by the evaluators obtaining the highest averages for the sensory characteristics of appearance, texture, color, and aroma. According to the sensory evaluation, the samples from experimental group 2 obtained higher values than the sample from experimental group 1. [ABSTRACT FROM AUTHOR]

Heavy metals are prevalent in the environment and often are encountered in the food supply chain. Their presence in large game meat is commonly caused by environmental pollution and hunting techniques (ammunition for hunting), and the intake of such contaminated sub-products has demonstrated an adverse effect on consumers 'health. Regularly, the literature makes risk assessments of specific consumption scenarios regarding possible health risks to extreme game meat consumers (i.e. hunters and their family members). Therefore, tracking this metals concentration in game meat and the updated situation (especially Cd, Pb) is necessary to ensure compliance with food safety regulations and consequent consumer and environmental protection, reason for which this review addresses various gaps in current awareness (knowledge and research) on the accumulation of metal pollutants in commercially processed and consumed big game meat worldwide. [ABSTRACT FROM AUTHOR]

In the present paper we set out to carry out a study on the quality of the physical indices of the turkey meat, derived from the Big BUT 6 hybrid slaughtered at 16 weeks of age (group L1) and at 18 weeks (group L2) through the following indices: acidity (pH value) achieved 20 minutes after slaughter, 24 hours and 72 hours, colorimetric parameters of the meat, milling (through Warner Bratzler shear forces) and texture, which was achieved by using objective methods such as Texture Profile Analysis (TPA). Regarding the acidity achieved for the four anatomical regions (chest, upper pulp, lower pulp and wings), no statistical differences were observed following the analysis of the data. Regarding the coordinate of the complementary colors red-green (a*) the minimums registered were specific to the pectoral muscles, for both L1 (-0.38 ± 0.09) and for L2 (-0.25 ± 0.12), the calculated maxima being responsible for the upper pulp musculature in both experimental groups (5.10 ± 0.15 ÷ 5.52 ± 0.12). The comparative analysis of the average forces for each muscle group observed the superiority of the fragility of the muscle samples collected from the level of the pectoral muscles and the wings. [ABSTRACT FROM AUTHOR]

Worldwide latest food fraud incidents have emphasized the need to reinforce food fraud prevention across the global supply chain, which again is essential not just to protect public health, but also to regain weakened consumer trust in foods, in an economic context where entrepreneurs and regulators acknowledge that confidence is the cornerstone of efficient and productive economies. Unfortunately, current food safety and quality management systems were not initially intended to prevent fraud. Prevention of food fraud involves a particular approach: it must take into account vulnerability assessments and formulate a food fraud mitigation plan, that needs to be continuously updated, being correlated with national and international context on this subject and the fact that food fraud typically appears when the opportunity and the motivation of food crime are strong and the probability of being detected as well as the penalties are minimal. The central objective of this paper was to develop a functional analysis tool starting with a pre-existing "NSF Fraud Security Model" version, designed to support the large reputable food retailers and authorities in the prediction of potential for fraudulent activity in a variety of products. This case study, focused on three key strategic elements: the prediction, prevention and management of the food fraud mitigation plan in accordance with Guidelines for Implementation of the GFSI recognized schemes. The outcome of this project is a functioning prototype, a concept built over the past 2 years via collaborative sessions with project team members and tested for input from industry and regulatory representatives. This analysis provides a framework for evaluating the role of science and technology in identification, mitigation, and then prevention. [ABSTRACT FROM AUTHOR]