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In this study, we decided to test the hypothesis that the fungal biostarter M. flavus used during a 21-day beef dry-aging process significantly impacts the composition of other microorganisms, the profile of volatile compounds, meat hardness characteristics, and, consequently, the sensory quality. The experiments were performed on samples derived from animals crossbred between Holstein–Fresian cows and meat breed bulls. Two groups of samples were studied, including the control group, without biostarter, and a group inoculated with the M. flavus biostarter. Both sample groups were seasoned for 21 days in the dry-aging fridge. The physicochemical parameters (pH, color parameters), the chemical composition of muscle, the determination of the shear force, the profile of volatile compounds (VOCs), and the sensory quality were evaluated after aging. During this study, classical microbiological methods were used to investigate the influence of fungal biostarters on the growth and survival of bacteria and other fungi (e.g., yeasts) during the dry-aging process of beef (DAB). The M. flavus biostarter improved the sensory quality of DAB, allowing high sensory quality to be achieved after just 21 days. This is likely due to the diverse VOCs produced by the fungus, including 1-tetradecanol, 2-nonenal, trans-2-undecenoic acid, and the following esters: formic acid hexyl ester, 10-undecenoic acid methyl ester, and 4-methylpentanoic acid methyl ester. The presence of the biostarter had no significant effect on the number of the bacteria or the survivability of the L. monocytogenes on the meat's surface in laboratory conditions. [ABSTRACT FROM AUTHOR]

Meat delicatessen products, including pâtés, are important for consumers' daily diets. However, due to the complex recipe composition, pâtés can also contain allergens such as gluten. Simultaneously, powdered edible insects are increasingly used to reformulate food products. Therefore, the paper aimed to investigate the feasibility of replacing wheat flour (total content: 9% w/w) with yellow mealworm powder (3:0, 2:1, 1:2, and 0:3) in chicken and pork pâtés and determine its effect on their quality properties. The rheological properties of pâté batter, as well as texture, color parameters, and microbiological and sensory characteristics of pâtés, were assessed. All prepared pâté batters were identified as weak gels. Furthermore, all the examined pâtés met the microbiological quality requirements. Adding yellow mealworm powder to the formulation weakened the pâté structure, resulting in significantly lower shear force and increased spreadability. In addition, it led to a darker and more gray color of the pâtés. It may be seen as indicating no preservatives or as resembling a typical pork pâté. It has been demonstrated that the complete replacement of wheat flour with insect powder significantly reduced the sensory quality of chicken and pork pâtés. [ABSTRACT FROM AUTHOR]

This article discusses strategies to improve the functional value of meat and meat products. It highlights the nutritional value of meat, including its high protein content and essential amino acids. The article also explores the impact of factors such as fatty acid composition, trace elements, and heat treatment on the healthfulness and nutritional quality of meat. Several studies are mentioned that investigate methods to enhance the composition and quality of meat products, such as using bioactive components and functional additives. The article concludes by emphasizing the importance of bioactive compounds in promoting optimal growth and development and potentially preventing certain diseases. However, it also acknowledges the potential negative effects of improper heat treatment on meat, which can lead to the formation of harmful compounds. [Extracted from the article]

The aim of the study was to compare the quality of rabbit meat depending on the type of feed used. The animals were divided into 5 groups of 10 individuals and were fed ad libitum with feed for 55 days. The control group was fed with the addition of sunflower oil (4%), the feed of group FO was enriched with 4% odourless fish oil (FO), the feed of group FOLyc was enriched with 4% FO and 15 ppm lycopene (Lyc), the feed of group ROSe was enriched with 4% FO and selenized yeast (SeY) and the feed of group FOLycSe contained 4% FO, 15 ppm Lyc and SeY. The obtained results showed that the enrichment of feed with fish oil resulted in an increase in the longissimus muscle mass by 7.3%. The feed supplementation with fish oil was beneficial in terms of nutrition due to the increase in the content of polyunsaturated fatty acids. Fat oxidation level, measured in the malondialdehyde test, indicated that the highest level was observed in muscles of rabbits fed diets enriched with only FO. The use of odourless FO in feed adversely affected the sensory quality of meat by increasing the intensity of negative notes like rancid.

The effects of the different dietary levels of Arginine (Arg) in low- and high-methionine (Met) diets on the meat quality and myofibrillar protein profile of breast muscles from turkeys were determined. The experiment had a completely randomized 3 × 2 factorial design with three levels of Arg (90%, 100%, and 110%) relative to the dietary Met levels (30% or 45%). At 42 days of age, eight turkeys from each treatment were sacrificed; the meat pH value was measured at 48 h post-slaughter, and meat color was measured according to the CIE L*a*b* system. The SDS-PAGE method was performed to investigate the myofibrillar protein profile of the breast muscle. The analysis of variance showed a significant effect of the Arg or Met dietary levels on the color parameter b* and the profile of myofibrillar proteins in muscles. The results of the cluster analysis of the myofibrillar protein profile showed that, with a high level of Arg (i.e., 110%), the level of Met 35% or 45% was less important. It can be concluded that the increase in the share of Arg and Met in the diet of turkeys increases the content of some myofibrillar proteins (actinin, desmin, actin) and reduces degradation during the post-slaughter proteolysis of proteins that are considered tenderization indicators. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the sensory quality of a specific Polish traditional product made from cured and then smoked goose meat (półgęsek) in relation to its volatile compounds and chemical composition. In general, the examined samples contained 66.2% water, 12.2% fat, 17.9% protein, 1.8% connective tissue, and 2.3% NaCl. Moreover, 47 volatile compounds were identified and quantified. The typical decomposition products derived from lipid oxidation, amino acid degradation, carbohydrate fermentation and microbial esterification were the main volatiles detected in all the samples. The volatiles generated by the smoking process and the ones originating from spices were also observed. The results of the sensory evaluation indicated that all the samples of the analyzed products were characterized by a high overall quality. Results of the Principal Component Analysis (PCA) showed, however, that specific groups of products have their own unique sensory profile. Additionally, the sensory analysis confirmed the significant role of the chemical composition and volatile compounds in the development of the overall quality of półgęsek.

Native pig breeds originate from local, primitive breeds. In Poland the 'Puławska', 'Złotnicka White' and 'Złotnicka Spotted' pigs are considered native breeds. Pigs of such breeds possess many valuable traits inherited from primitive ancestors, including adaptation to local environmental conditions, feed resources and farming conditions. They are characterized by good indicators of breeding performance. Nowadays, these pigs are usually kept in individual and organic farms where they provide good fattening results even with less favourable nutrition and maintenance. Pigs of the 'Puławska' breed compared to the 'Złotnicka' one have a higher content of meat in the carcass, however still lower than in high-production breeds of pigs. Better slaughter value parameters can be achieved by cross-breeding of native pig breeds with conventional ones. Despite their lower meatiness, meat obtained from the native pig breeds is of good quality. Due to proper protein, water and fat content, as well as higher intramuscular fat content, meat obtained from native pig breeds is often used to produce premium quality meat products. Taking into consideration current Polish market requirements, increasing the population of native pig breeds seems challenging, but is possible in the production of traditional and regional food the popularity of which is growing. [ABSTRACT FROM AUTHOR]

The aim of the study was to evaluate the influence of inulin supply to high‐fat diet rich in saturated fatty acids (SFA) on pork quality and profile of sarcoplasmic protein in drip loss. At 50 days of age, twenty cross‐bred pigs (gilts) were randomly allotted to four groups: the control (C) group fed a standard diet, and three experimental (D1, D2 and D3) groups fed a high‐fat diet rich in SFA. Moreover, pigs from the groups D2 and D3 consumed an extra inulin supply (7% of daily feed intake) from 85 to 120 days of age (for 5 weeks) and from 50 to 120 days of age (for 10 weeks) respectively. The addition of inulin to the diet reduced meaty odour and flavour significantly, improved tenderness and overall sensory quality of pork and additionally influenced ultimate pH, L* colour parameter, lactate level and protein content in meat. The diets also affected the profile of sarcoplasmic proteins. Significant effects were observed for the following enzymes—PK/PGI (pyruvate kinase/phosphoglucose isomerase) and ALD (aldolase), which are related to the intensity of post‐mortem glycolysis. Presented data indicate that long‐term inulin supply to high‐fat diet has a positive effect on technological and sensory quality as well as protein profile of pork. [ABSTRACT FROM AUTHOR]

The aim of this paper was to determine the composition of fatty acids, contents of cholesterol, vitamin E and mineral composition of a goose breast product. The study was carried out on 21 samples of Polish traditional dry cured product made from meat of White Koluda goose originating from three different regions/producers. The sensory quality and chemical composition (fatty acids, cholesterol, vitamin E and mineral composition) were determined. In the tested goose breast samples palmitic acid (C16:0), oleic acid (C18:1 cis-9) and linolenic acid n-6 C18:2 (all-cis-9-12) were the most abundant among saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), respectively. All goose breast samples were characterised by a high ratio of n-6/n-3 acids (from 16.1 to 21.4). Statistically significant differences (p≤0.05) in fat contents were observed between the studied groups. Total cholesterol content in the tested samples of cold meats was significantly different (p ≤ 0.05) and ranged between 53.0 mg/100g (Producer 1) and 63.0 mg/100g (Producer 2). Αlpha-tocopherol was the only vitamin E homologue detected in the breast meat at amounts ranging between 3.0 and 3.4 μg/g per sample and it did not depend on the producer (p ≤ 0.05). In terms of the mineral composition of the studied product phosphorus was the most abundant mineral (175.0-237.8 mg/100g) followed by magnesium (15-18.8 mg/100g), calcium (6.25-7.9 mg/100g), iron (2.3-2.8 mg/100g) and zinc (0.9-1.2 mg/100g). Significant differences between producers were also indicated for P and Mg levels. This study showed significant variability of fat composition, cholesterol level and sensory quality, which could be related to different regions/producers. The results also indicated that this traditional product could be a good source of vitamin E (α-tocopherol). [ABSTRACT FROM AUTHOR]