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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]

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]

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]

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 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 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]

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]

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 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]