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In this study, ethanolic extracts obtained from unfermented and fermented jatoba fruit peel flour, named UFE and FE, respectively, were applied to minced beef meat at concentrations of 0%, 1.1%, 2.2%, and 4.5%. Various parameters (pH, moisture, color, lipid oxidation, and counts of molds/yeasts, aerobic mesophilic bacteria, and psychrotrophic bacteria) were evaluated during storage of the meat for 14 days at 4 °C. Meats treated with 2.2% and 4.5% FE showed higher moisture on the 14th day (p ≤ 0.05). The 4.5% FE maintained the meat with lower pH and higher luminosity values (p ≤ 0.05). On the other hand, constant a* and lower b* value could be obtained when 2.2% FE was used (p ≤ 0.05). Meats treated with all concentrations of UFE and 4.5% FE kept constant lipid oxidation until the last day of storage (p ≤ 0.05). Meats with UFE also showed the lowest counts of molds/yeasts and aerobic mesophilic bacteria compared to samples without extract or with FE. The addition of FE inhibited psychrotrophic bacterial growth until the end of storage (p ≤ 0.05). Considering that minced beef meat is particularly susceptible to lipid oxidation and microbial deterioration, this study proved, in an innovative way, the efficiency of extracts from jatoba fruit peel as natural antioxidants and antimicrobials. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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.)

Chicken breasts and burgers (88% breast and 12% backfat) were evaluated for physicochemical characteristics, thiobarbituric acid reactive substances (TBARS), and antioxidant capacity during storage in vacuum or atmosphere conditions for 18 days at 4 °C using the following two formulations: one without incorporating white pomace seasoning (WPS) and another with 3% WPS. The WPS was obtained from white grape skins, a byproduct resulting from the elaboration of white wine. The addition of the WSP decreased the L* values and increased the a* values, resulting in a significant turning toward brown tones in the chicken products. The addition of 3% of WSP led to higher values of ABTS and FRAP, regardless of the type of packaging. Both types of packaging significantly increased the levels of TBARS, although vacuum packaging proved more effective in protecting against lipid oxidation compared to modified atmosphere package (MAP). Additionally, the WSP improved the oxidative stability regarding the TBARS values. In conclusion, the WSP could be a viable alternative to chemical antioxidants and would lead to healthier and innovative chicken products. [ABSTRACT FROM AUTHOR]

This study aimed to assess the impact of Chlorella vulgaris supplementation in broilers' diet, alone or in combination with vitamin E, on meat quality parameters, nutritional value, and oxidative stability during storage time. An experiment was conducted on 180 COBB 500 broiler chickens (14 days old), assigned into six treatments, following a 2 × 3 factorial arrangement. A corn–soybean meal diet was supplemented with three levels of C. vulgaris (0% in group C1, 1% in E1, 2% in E2), two levels of vitamin E (0% in C1, 250 ppm in C2), and a combination of them (1% C. vulgaris + 250 ppm vitamin (E3), 2% C. vulgaris + 250 ppm vitamin (E4)). Dietary incorporation of C. vulgaris, including those supplemented with vitamin E, resulted in a significant increase in meat protein content. DPA and DHA levels increased by 2.01-fold and 1.60-fold in the 2% C. vulgaris + vitamin E group. The PUFA/SFA ratio was increased across all dietary treatments (p < 0.0001). HPI and h/H registered the highest values as a result of 2% C. vulgaris supplementation, being linked with a positive effect in lowering cholesterol levels. Supplementation with 2% C. vulgaris and vitamin E exhibited a 1.45-fold increase in vitamin E concentration in thigh meat compared to the control group, being the highest level registered in thigh meat in this experiment. Metmyoglobin concentrations registered lower values in the thigh meat of the experimental groups, while deoxymyoglobin increased in the same groups when compared to the control group. The inclusion of C. vulgaris (1% and 2%) in combination with vitamin E (250 mg/kg) in broiler diets exhibited the best prevention of lipid oxidation after 7 days of refrigerated storage, defined by the highest efficiency factors assessed in terms of secondary oxidation products. [ABSTRACT FROM AUTHOR]

Reducing the initial bacteria number from meat and extending its shelf life are crucial factors for ensuring product safety and enhancing economic benefits for enterprises. Currently, controlling enzyme activity and the microbial survival environment is a common approach to reducing the rate of deterioration in raw meat materials, thereby achieving the goal of bacteria reduction during storage and preservation. This review summarizes the commonly used technologies for reducing bacteria in meat, including slightly acidic electrolyzed water (SAEW), organic acids, ozone (O3), ultrasound, irradiation, ultraviolet (UV), cold plasma, high-pressure processing (HPP), and biological bacterial reduction agents. This review outlines the mechanisms and main features of these technologies for reducing bacteria in meat processing. Additionally, it discusses the status of these technologies in meat storage and preservation applications while analyzing associated problems and proposing solutions. The aim is to provide valuable references for research on meat preservation technology. [ABSTRACT FROM AUTHOR]

This review aims to identify the effects of the flavonoid dihydroquercetin (DHQ) on performance, physiological parameters and biochemical indicators of the body, as well as its application as an adaptogen to reduce stress and an improvement of production quality in pigs and poultry. It was concluded that DHQ successfully affects carbohydrate and fat metabolism, in direction improvements of the physiological parameters. DHQ has the ability to reduce the content of cholesterol in the blood by lowering the levels of genes responsible for its synthesis. DHQ prevents the development of lipid peroxidation and increases the body’s antioxidant defense. Dihydroquercetin has proven cardiovascular protective and antiatherosclerotic effects and can be used effectively for treatment and prevention. DHQ has a hepatoprotective effect as well, expressed in improving liver lipid metabolism, increasing the activity of antioxidant enzymes, while reducing liver lesions and necrotic processes. The effects of DHQ are shown very well in highly productive animals as stress reducer and as an improver of the product quality from pigs and poultry. Supplementation of the basal diet with phytonutrients such as DHQ results in а reduced accumulation of primary and secondary products of lipid oxidation in meat during storage and is a promising strategy for increasing the oxidative stability of lean pork and fat. The listed positive effects of dihydroquercetin indicate that it has the potential for successful application in pig farming and future research. Аs a feed additive in monogastric nutrition, DHQ has a potential to counteract mycotoxininduced intestinal toxicity. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office 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.)

This study aims to evaluate the effectiveness of the composite films of chitosan (Ch) and silver nanoparticles (AgNPs) biosynthesized by the Aspergillus niger on the chemical qualities and microbial content of chicken breasts meat during storage at 4°C for 28 days. Over storage time pH, moisture content, chicken breast meat peroxide number were analyzed. The results indicated that the films of Ch alone or Ch-AgNPs had increased the values of all parameters during the preservation periods. Regarding the microbial content, the total bacterial count decreased in both Ch and Ag-NPs over time compared to the control. The lowest level was found in ChAgNPs samples. These findings demonstrated that the meat samples coated with either Ch or Ch-AgNPs performed better than those without coating during storage time. The Ch-AgNPs film became thicker after AgNPs were added. The chicken breast sample coated with Ch-AgNPs preserved the moisture content, pH values, peroxide number, percentage of F.F.A and bacterial counts better compared to the Ch sample and compared after 28 days of preservation, the values were %75.91, 6.9, 0.42 (mgO2/100g), %0.95, 5.08 (log10 cfu/g) respectively, which caused prolongation of the shelf life of the Ch-AgNPs sample. [ABSTRACT FROM AUTHOR]

To investigate the effects of different pasteurization processes (85 °C for 20 min and 75 °C for 30 min) on the edible quality and shelf life of white cut chicken, the samples were stored at 0~4 °C for 0-30-40 d, and the pH, color, texture, volatile flavor substances, volatile salt base nitrogen (TVB-N), total number of colonies, and sensory quality were determined. Results indicated that the pH value of white cut chicken treated by pasteurization process was stable, the total colony count was lower, and the generation of TVB-N was lower. After comparing with the control group, neither of the two groups of different treatments of the pasteurization process would have a significant trending effect on the eating characteristics of white cut chicken such as color, hardness and chewiness, and the sensory scores were not significantly different from those of the control group (P>0.05). Meanwhile, this study compared the relative superiority of two different pasteurization processes and demonstrated that the process condition of 85 °C pasteurization treatment for 20 min had a significant effect on inhibiting microbial growth in the product, prolonging the shelf-life of the white cut chicken, and reducing the deterioration of the edible quality of the chicken meat during storage. [ABSTRACT FROM AUTHOR]

To evaluate the putrefactive potential of dominant putrefactive bacteria in refrigerated large yellow croaker, seven putrefactive bacteria were isolated from fish meat at the end of storage, and analyzed the total bacterial count (TVC), total volatile base nitrogen value (TNB-N) and volatile component composition of fish meat samples inoculated with 7 types of spoilage bacteria. The results showed that there was a significant difference in the TVC values among the fish samples inoculated with different strains (P<0.05). Among them, Pseudomonas weihenstephanensis, Shewanella baltica strain and Carnobacterium maltaromaticum grew slowly at the end of storage; The TNB-N values increased rapidly after inoculation with Serratia liquefaciens, Aeromonas molluscorum and Shewanella baltica, with increases of 7.31%, 4.92%, and 7.03% compared to the initial stage, respectively, while the control group only increased by 0.98%; The yield factor results showed that Shewanella baltica was the dominant spoilage bacterium during the storage period of vacuum packaged large yellow croaker, with a final value of 46.58 X 10-8 mg TVB-N/CFU, followed by Serratia liquefaciens, Aeromonas molluscorum; A total of 81 volatile flavor compounds were identified by gas chromatography-ion migration spectrometry (GC-IMS), with the control group mainly producing ether, alcohol, ene, and thiazole compounds. Obviously different from the control group, The volatile components under the action of 7 types of spoilage bacteria were mainly esters, aldehydes and ketones, hydrocarbons, and nitrogen and sulfur compounds. After inoculation with different bacterial strains, the types of odor compounds in fish pieces showed significant differences and different inoculated fish pieces produced their unique flavor compounds. This study provides a reference for further exploring the spoilage mechanism of stored yellow croaker in the future. [ABSTRACT FROM AUTHOR]

The quality of poultry meat offered to the consumer depends mainly on the level of hygiene during all stages of its production, storage time, and temperature. This study investigated the effect of refrigerated storage on the microbiological contamination, color, and pH of turkey thigh muscles stored at 1 °C over six days. Microbial growth, including total mesophilic aerobes, presumptive lactic acid bacteria, and Enterobacteriaceae, significantly increased, impacting the meat's sensory attributes and safety. On the 6th day of meat storage, the content of total mesophilic aerobes, presumptive lactic acid bacteria, and Enterobacteriaceae was 1.82 × 107 CFU/g, 1.00 × 104 CFU/g, and 1.87 × 105 CFU/g, respectively. The stability of color was assessed by quantifying the total heme pigments, comparing myoglobin, oxymyoglobin, and metmyoglobin concentrations, analyzing color parameters L*, a*, b*, and the sensory assessment of surface color, showing a decline in total heme pigments, three myoglobin forms, redness (a*) and lightness (L*). In contrast, yellowness (b*) increased. These changes were correlated with the growth of spoilage microorganisms that influenced the meat's pigmentation and pH, with a notable rise in pH associated with microbial metabolization. Based on the conducted research, it was found that the maximum storage time of turkey thigh muscles at a temperature of 1 °C is 4 days. On the 4th day of storage, the total mesophilic aerobe content was 3.5 × 105 CFU/g. This study underscores the critical need for maintaining controlled refrigeration conditions to mitigate spoilage, ensuring food safety, and preserving turkey meat's sensory and nutritional qualities. There is a need for further research to improve turkey meat storage techniques under specific temperature conditions by studying the impact of using varying packaging materials (with different barrier properties) or the application of natural preservatives. Additionally, future studies could focus on evaluating the effectiveness of cold chain management practices to ensure the quality and safety of turkey products during storage. By addressing these research gaps, practitioners and researchers can contribute to developing more efficient and sustainable turkey meat supply chains, which may help mitigate food wastage by safeguarding the quality and safety of the meat. [ABSTRACT FROM AUTHOR]

Fresh pork tenderloin was stored at −3 °C under different static magnetic fields (SMF) of 0, 4, and 10 mT (control, MF-4, and MF-10) to investigate their physicochemical properties changes during storage of 8 days. The initial equilibrium temperature of the samples stored with 4 mT MF was found to be −2.3 °C, which was slightly lower (0.3 °C) than that the control value. The super-chilling phenomenon on the pork was then observed, as the samples stored under the magnetic field did not freeze throughout storage period, but the control experienced a sudden change in temperature after 138 h and then froze. The preservation effect of MF-4 on meat quality was the best in all treatment groups. MF-4 achieved a higher water-retention rate, with drip and cook losses of 6.5% and 29.0% lower than the control, respectively. Meanwhile, the MF-4 effectively delayed the color change in the meat during the storage and the texture hardening after cooking, and effectively controlled the growth of the total volatile saline nitrogen content on the samples. In addition, MF-4 delayed the reduction in myofibrillar protein solubility, sulfhydryl content, and emulsification capacity, indicating that this field inhibited the denaturation of myofibrillar protein. This study can be considered as an application reference of magnetic fields during meat storage at a super-chilled temperature. [ABSTRACT FROM AUTHOR]

The study of current research is of interest regarding the assessment of the quality of poultry meat depending on the storage conditions. The scientific researches were performed using the following research methods: microscopic visualization, bacterioscopic and bacteriological methods qualitative and quantitative analysis, induction, deduction, the graphics method, the chronological series method. The results of the researches on the quality of poultry meat assortments demonstrated aspects of the quality of poultry meat assortments after 24 hours of refrigeration with a higher weight in the sample of poultry meat of the assortment purchased from the market - 3 isolated bacterial colonies, followed by the poultry meat of domestic origin-2 colonies and 1 bacterial colony determined in store-bought poultry meat depending on various storage conditions. In the scientific research are analyzed the consumption of meat by different categories, the origin of poultry meat sold on markets from Moldova, the analysis of quality based on storage and proposed recommendations related the improving the quality of the poultry meat. [ABSTRACT FROM AUTHOR]

In this study, nanoemulsion coatings of Froriepia subpinnata essential oil (FEO) in konjac gum (KG) are used to moderate the spoilage of quail meat in refrigerated conditions. For this purpose, first FEO was extracted by water distillation method and nanoemulsion of FEO (NFEO) was produced in konjac gum by ultrasonic waves. Then six quail treatments (T) including: T1: control, T2: KG coating, T3: KG + FEO at 500 ppm, T4: KG + FEO at 1000 ppm, T5: KG + NFEO at 500 ppm, T6: KG + NFEO at 1000 ppm) were produced during days 0, 4, 8, 12 and 16. After that, they were subjected to chemical (PV, TBA, FFA, TVB-N, pH and tissue), microbial (TVC, PTC), and organoleptic evaluation. Based on the results, FEO has highly antimicrobial and antioxidant properties due to its bioactive compounds such as p-cymen-8-ol (46.49%), α-Terpinolene (11.58%), and limonene (8.95%). The particle size, microencapsulation efficiency, and zeta potential of NFEO were 119.25 ± 2.97 nm, 82.45 ± 2.15%, and − 15.35 ± 1.24%, respectively. The results related to the quality of quail meat showed that the edible coating of KG + NFEO effectively prevented the reduction of hardness and the increase of oxidation and microbial spoilage of quail (P < 0.05). In addition, during the storage period, KG + NFEO more effectively prevented microbial growth, oxidative spoilage, and organoleptic changes compared to other treatments (P < 0.05). The use of T6 increased the shelf life of the quail from 8 days (T1) to 16 days. Therefore, it is possible to use the NFEO in KG to maintain and improve the physicochemical, microbial, and sensory characteristics of quail meat during the storage period in the refrigerator. [ABSTRACT FROM AUTHOR]

This study aimed to analyze the microbial contamination of chicken meat and its pH value from traditional markets in Banyuwangi, East Java to ensure public health. A total of 30 raw chicken meat samples from three traditional markets were used in this study and examined for the presence of Escherichia coli and Salmonella spp. E. coli and Salmonella spp. were identified using Gram staining, culturing, and biochemical tests. The Most Probable Number (MPN) method was used for coliform and E. coli. Measuring the pH value of chicken meat was carried out after purchasing the meat and 24 hours after storage at cold temperatures. The results showed coliform contamination in all samples with an average of >1100 CFU/G with E. coli contamination of 20% (6/30), exceeding the maximum recommended limit. Furthermore, the identification of Salmonella spp. in all samples showed negative results. Chicken meat pH value decreased with the length of postmortem time; immediately after purchase (0 hours), the pH value was 5.78 ± 0.26, and after 24 hours of storage, it raised 6.02 ± 0.28. In conclusion, there was high coliform contamination out of 30 raw chicken meat samples taken from some traditional markets in Banyuwangi. Furthermore, E. coli contamination was as much as 20%, and Salmonella spp. was negative. [ABSTRACT FROM AUTHOR]

The present work aimed to develop a new antibacterial composite edible film of whey protein-based containing peanut oil (PO). Different concentrations of PO (0, 2, and 4% wt.), glycerol (Gly) (10, 15, and 20% wt.), and Tween 80 (2% wt.) were used as ingredients. The used of PO as antibacterial compound in the edible film was applied on fresh chicken meat during storage time at room temperature (25°C) and refrigerated temperature (-5°C) for 10 d. The characteristics of edible film, texture, and TPC on chicken meat were evaluated. Based on the results, the incorporation of Gly to the film increased the moisture content, while the incorporation of PO to the film decreased the moisture content, and slightly increased the thickness. The antibacterial effect of the composite film increased linearly with increasing PO concentration. The shelf life of chicken meat for film containing 4% wt. PO was the best during chilled temperature storage for 10 d. [ABSTRACT FROM AUTHOR]

In Sichuan cuisine, cold-eating rabbit meat is highly regarded for its very strong taste and historical legacy. This study is aimed at evaluating the quality and bacterial diversity of cold-eating rabbit meat during storage. Under different storage time and temperatures, cold-eating rabbit meat underwent a decrease in pH, whereas the contents of thiobarbituric acid reactive substances, total volatile basic nitrogen, and total viable count increased. Moreover, the loads of lactic acid bacteria and Staphylococcus aureus increased. Furthermore, 20 different bacterial genera were identified throughout the stages of raw meat processing and storage. Among these, Tardiphaga was the most abundant species during processing and storage. Lactobacillus was found to dominate the bacterial community associated with spoilage alterations in cold-eating rabbit meat. Thus, cold-eating rabbit meat can be safely stored at 4°C for up to 42 days. These findings offer valuable insights into the microbial processes underlying spoilage of cold-eating rabbit meat and serve as a guide for the development of strategies to prevent spoilage during processing and storage of cold-eating rabbit meat. [ABSTRACT FROM AUTHOR]

Poultry meat plays a key role as a source of high-quality protein, vitamins, minerals, and unsaturated fatty acids. However, unsaturated fatty acids, especially essential ones, are prone to oxidative reactions during meat storage, which can negatively affect its quality. The object of the study is the technology of obtaining and storing poultry meat. Legart Danish geese were used as the experimental material. Oats (Avena Sativa) and alfalfa (Medicago sativa) contain a large number of biologically active substances (minerals, unsaturated fatty acids, amino acids, antioxidants). Adding vegetative parts of oats and alfalfa to the diet of geese contributes to improving the quality of the obtained meat, especially after prolonged low-temperature storage. The geese were slaughtered on the 63rd day. The meat was stored at a temperature of –18 °C for 90 days. It was found that there was an 11.5 % increase in the live weight of the geese at an early slaughter age, an increase in protein content (by 5 %), better moisture-binding capacity (by 6–7.3 %), and a decrease in the content of lipid peroxidation products, especially on the 67th day of storage (28.3 %). There was a significant increase in the content of ω3 and ω6 polyunsaturated fatty acids (by 24.2 % and 10.8 %, respectively). There was an increase in the content of vitamin E and β-carotene, both before freezing (38.5 % and 19.6 %) and at the end of the storage period (50.9 % and 20 %). A tendency to increase the content of essential amino acids (threonine and methionine) was found. The results can be used in the production of goose meat to improve its nutritional characteristics, which is important for the health of consumers, meat producers, and also in scientific research on the development of technologies in the field of meat production and storage. [ABSTRACT FROM AUTHOR]

Freezing is commonly used to extend the shelf life of meat and meat products but may impact the overall quality of those products by inducing structural changes in myofibrillar proteins (MPs) through denaturation, chemical modification, and encouraging protein aggregation. This review covers the effect of freezing on the denaturation of MPs in terms of the effects of ice crystallization on solute concentrations, cold denaturation, and protein oxidation. Freezing-induced denaturation of MPs begins with ice crystallization in extracellular spaces and changes in solute concentrations in the unfrozen water fraction. At typical temperatures for freezing meat (lower than −18 °C), cold denaturation of proteins occurs, accompanied by an alteration in their secondary and tertiary structure. Moreover, the disruption of muscle cells triggers the release of cellular enzymes, accelerating protein degradation and oxidation. To minimize severe deterioration during the freezing and frozen storage of meat, there is a vital need to use an appropriate freezing temperature below the glass transition temperature and to avoid temperature fluctuations during storage to prevent recrystallization. Such an understanding of MP denaturation can be applied to determine the optimum freezing conditions for meat products with highly retained sensory, nutritional, and functional qualities. [ABSTRACT FROM AUTHOR]

The present study has investigated the effect of nano chitosan (NC)-Iranian tragacanth gum (ITG) composite film along with Eryngium campestre essential oil (ECE) on the shelf life of goat meat at refrigerator temperature (4 °C) during the storage period. For this purpose, the first 5 film treatments including NC, NC−ITG, and NC−ITG+ECE at 0.5%, 1%, and 1.5% of were produced and then the physical, mechanical, antioxidant, and antimicrobial characteristics of the films were determined. Next, six different treated groups (mentioned treatments and control (without film)) were examined for chemical (PV, TBA, TVB-N, pH, and color index), and microbial (TVC, PTC, Enterobacteriaceae, and lactic acid bacteria) and sensory evaluations for 16 days at 4 °C. The composite films containing ECE had better physical and mechanical properties compared to other films (P < 0.05) and these films had antioxidant properties (inhibition of DPPH free radicals) and high antimicrobial properties against the tested pathogenic bacteria (Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Bacillus cereus). The results showed that the NC−ITG+ECE significantly delayed the oxidation of fats in meat and was significantly effective in reducing pH and TVB-N compared to the control during the storage period (P < 0.05). The amount of TVC and PTC during the storage period in the meat treated with ECE at 1 and 1.5% remained below the suggested acceptable limit and the microbial spoilage significantly reduced in these samples compared to other samples. Also, the sensory evaluation results of meat packed with 1% and 1.5% ECE had a high overall acceptance during storage. The results showed that packing meat with NC−ITG+ECE has an inhibitory effect on increasing chemical and microbial spoilage. Considering the relatively similar inhibitory effect of 1% and 1.5% as well as economic efficiency, 1% of essential oil can be an optimal dose. [ABSTRACT FROM AUTHOR]

Global poultry consumption continues growing. Marinating tenderizes foods and adds flavors before cooking. In this study, marinades containing Oliveria decumbens Vent. essential oil (EO) and Ferula assa-foetida extract were formulated to investigate their antimicrobial activity in turkey breast meat during storage. The marinade solution comprised water, lactic acid (0.5%), and NaCl (3%). The treatment consisted of immersing the meat for 2 h at 4 °C in the marinade solution. The antimicrobial activity tests exhibited that the growth of Escherichia coli (0 log CFU/g), yeasts and molds (3.39 log CFU/g), lactic acid bacteria (LAB) (3.05 log CFU/g), and total aerobic psychrotrophs (5.23 log CFU/g) were inhibited by immersion of turkey breast meat in the marinade containing 900 ppm Oliveria decumbens Vent. EO. Sensory analysis of turkey breast meat showed immersion in the marinade containing 900 ppm Oliveria decumbens Vent. EO or 1400 ppm of Ferula assa-foetida extract produced an acceptable odor after cooking. [ABSTRACT FROM AUTHOR]

Saccharomyces cerevisiae (S. cerevisiae) and Kluyveromyces marxianus (K. marxianus) are often used as fermenters in yogurt and alcohol, and have been less studied within meat products. The yeasts were added to sauce meat, and the uninoculated group served as a control in this study to examine and compare the changing patterns of physicochemical and flavor characteristics of S. cerevisiae and K. marxianus on sauce meat during storage. The changes in moisture content, aw, pH, thiobarbituric acid reactive substances (TBARS), and other flavor characteristics were measured in sauce meat during the first, second, fourth, and sixth months after production. The following factors were examined: moisture content, aw, pH, TBARS, peroxide value (POV), acid value (AV), soluble protein (SP), free amino acid (FAA), and volatile flavoring compounds. With VIP > 1 and p < 0.05 as the screening conditions, the partial least squares model (PLS-DA) was used to assess the distinctive flavor components in the sausages. The findings demonstrated that the three groups' changes in sauce meat were comparable during the first two months of storage but differed significantly between the 4th and 6th months. The moisture content, water activity, and pH of the sauce meat decreased gradually with the storage time; TBARS, AV, and FAA increased significantly; SP decreased significantly from 2.61 to 1.72, while POV increased to 0.03 and then decreased to 0.02. The POV and TBARS values of the yeast-infected meat were substantially lower than those of the control group, and the POV and TBARS values of the meat inoculated with S. cerevisiae were particularly decreased (p < 0.05). The POV and TBARS values of SC (S. cerevisiae group) decreased by 49.09% and 40.15%, respectively, compared to CK (the control group) at the time of storage until June. The experimental group (KM: K. marxianus group) significantly increased the SP and FAA values of the sauce meat (p < 0.05) by 32.4% and 29.84% compared to the CK group, respectively. Esters and olefins as well as alcohols and esters were much greater in meat that had been supplemented with S. cerevisiae and K. marxianus than in meat from the control group. In conclusion, inoculating sauce meat with S. cerevisiae can significantly enhance the quality and flavor of sauce meat while it is being stored. [ABSTRACT FROM AUTHOR]

The aim of this article is to review applications of modified atmosphere packaging (MAP) in poultry meat. As well as, its effects on the qualitative characteristics and shelf-life stability. Packaging is a harmonized rule of preparing the product for transportation, dissemination, retail, and end-use to ensure safe delivery. MAP is modern packaging that includes air removal (78% N2, 21% O2, and 3% CO2 gas) from inside the casings and replacing them with a single gas or a mixture of gases. The atmosphere with a high concentration of O2 by 80 % leads to off-oxygenating the dye and keeps it from deteriorating on the surface of the meat. O2 causes oxidation of fat and protein, and decreases the quality of meat. The CO2 gas concentration and the casings composition significantly affect the change in the meat pH value. The decrease in oxygen in the packaging alters the meat colour from red to purple to convert the Oxymyoglobin to Deoxymyoglobin. Moreover, the consumer rejects this type of meat with a myoglobin tint. The colour stability using MAP has improved, and the Metmyoglobin configuration rate has decreased. MAP gave less moisture loss. The total and psychrophile bacterial populations in the poultry meat treated with MAP decreased and increased with the progress of storage periods. The TBA value, the peroxide value, and the fatty acid percentage decreased by using the MAP. MAP can be a part of Hurdle's technique to prolong the chicken meat shelf life. [ABSTRACT FROM AUTHOR]

This research examined how sodium ascorbate, sodium tripolyphosphate (STPP) and their mixture influence the preservation of snail meat stored at 4 °C for a week, with a focus on commercial use in Thailand. Four treatments were applied to the snail meat: soaking in sodium ascorbate, STPP, a combination of both and a control group. Various quality parameters were analysed. The most effective treatment was the combination of 25.0 g·l-1 sodium ascorbate and 25.0 g·l-1 STPP, which enhanced pH stability, minimized Kvalues, total volatile basic nitrogen and panisidine values, reduced microbial growth and maintained the amino acid profile. Additionally, this treatment lowered biogenic amines and certain acids, indicating the suppression of enzymatic and microbial activities. This study suggested that the combined treatment could be a viable procedure for maintaining the quality and shelf life of snail meat in cold storage, presenting significant contribution to Thailand's seafood industry and the development of efficient preservation methods for seafood. [ABSTRACT FROM AUTHOR]

The wild boar (Sus scrofa) is one of the world's most widely dispersed animals. Recently, wild boar meat consumption has been increasing each year. Therefore, in this work, the impact of lactic acid and ascorbic acid mixture treatments was evaluated with the spray method in wild boar meat surfaces on meat quality parameters such as pH and color. For the experiment, fresh wild boar meat from a local processing plant was used, and stored at 4 ± 1 °C for 1 day. A mixture of 2% lactic acid with 2% ascorbic acid was sprayed onto meat samples. The samples were vacuum-packed and stored at 4 ± 1 °C for 21 days. Quality parameters were measured on days: 0, 7, 14, and 21. The pH values were determined with a digital pH meter, and the color of the meat surface was measured using a colorimeter. L*, a*, and b* values were measured and delta E, hue angle, and chroma were calculated. The significance of differences between the treated and non-treated samples was determined by a two-way analysis of variance using the software IBM SPSS27. Color measurement data indicate that the L* values of treated and non-treated wild boar meat samples did not show a significant (P > 0.05) difference from each other. However, treated samples had significantly (P < 0.05) higher a* values compared to non-treated samples on days 14 and 21. The a* values are important because a* values show redness and larger values that indicate a redder color. Therefore, spray treatment effected positively for color. For pH measurement, it was established that the lactic acid and ascorbic acid mixture are decreasing the pH of wild boar meat at the beginning of the display period. This initial decline could be caused by the acid treatment. Furthermore, pH values were slightly higher than non-treated samples at the end of the display period. Therefore, in the conclusion, a 2% lactic acid and 2% ascorbic acid mixture could be an alternative to extend wild boar meat shelf life. Key words: Wild boar meat, Lactic acid, Ascorbic acid, Spray method, Meat quality, Color. The wild boar (Sus scrofa) is one of the world's most widely dispersed animals. Recently, wild boar meat consumption has been increasing each year. Therefore, in this work, the impact of lactic acid and ascorbic acid mixture treatments was evaluated with the spray method in wild boar meat surfaces on meat quality parameters such as pH and color. For the experiment, fresh wild boar meat from a local processing plant was used, and stored at 4 ± 1 °C for 1 day. A mixture of 2% lactic acid with 2% ascorbic acid was sprayed onto meat samples. The samples were vacuum-packed and stored at 4 ± 1 °C for 21 days. Quality parameters were measured on days: 0, 7, 14, and 21. The pH values were determined with a digital pH meter, and the color of the meat surface was measured using a colorimeter. L*, a*, and b* values were measured and delta E, hue angle, and chroma were calculated. The significance of differences between the treated and non-treated samples was determined by a two-way analysis of variance using the software IBM SPSS27. Color measurement data indicate that the L* values of treated and non-treated wild boar meat samples did not show a significant (P > 0.05) difference from each other. However, treated samples had significantly (P < 0.05) higher a* values compared to non-treated samples on days 14 and 21. The a* values are important because a* values show redness and larger values that indicate a redder color. Therefore, spray treatment effected positively for color. For pH measurement, it was established that the lactic acid and ascorbic acid mixture are decreasing the pH of wild boar meat at the beginning of the display period. This initial decline could be caused by the acid treatment. Furthermore, pH values were slightly higher than non-treated samples at the end of the display period. Therefore, in the conclusion, a 2% lactic acid and 2% ascorbic acid mixture could be an alternative to extend wild boar meat shelf life. [ABSTRACT FROM AUTHOR]

Radiation treatment of food makes it possible to solve some issues of the food industry, including suppression of pathogenic microbial contamination, retention of the nutritional value of the product, and increase in its shelf life. This treatment method in combination with highly sensitive methods of gas chromatography–mass spectrometry makes it possible to reveal biochemical markers of irradiation treatment in meat products with moderate fat content, such as chicken and turkey. This work describes the experimental results of the dependences of the content of volatile organic compounds in chilled chicken meat treated with 1 MeV accelerated electrons with the doses from 250 Gy to 20 kGy in two weeks of storage. The content of volatile organic compounds in irradiated and reference food samples has been determined on days 0, 1, 4, 6, 8, 11, and 13 after irradiation treatment. Similar behavior pattern of aldehydes identified in treated poultry meat, namely, hexanal, heptanal, and pentanal, has been determined in two weeks of product storage. An increase in the aldehyde concentration has been detected in samples treated with doses from 500 Gy to 10 kGy on days 1–4 after irradiation. It has been revealed that, with an increase in the irradiation dose the period of aldehyde accumulation in irradiated meat is displaced toward a shorter period of product storage. Thus, aldehydes can be considered as potential markers of irradiation treatment of chicken meat in the first four days after irradiation. [ABSTRACT FROM AUTHOR]

In this research, a new combination use of nano-encapsulated essential oils (EOs) and modified atmosphere packaging (MAP) with 80% O2/20% CO2 was established to assess the microbial and sensory quality of ground meat during storage at 4 °C. Citrus extract, Thyme EO, and Mediterranean formulation was used as an antimicrobial formulation with different concentrations containing 0.05, 0.1, and 0.2% (v/v). A deep well model in BHI agar test for 34 days and sensory evaluation was carried out to evaluate the optimal formulation in terms of antimicrobial activity with no effect on organoleptic characteristics of ground meat. The results showed that gelatin incorporated with 0.2% (v/v) EOs cross-linked at 72 °C for 5 min (F 0.2–5) retained 50% of EOs (v/v) for 34 days, which had the highest available concentration of EOs, compared to other groups (p ≤ 0.05). F 0.2–5 recorded the highest overall acceptability and encapsulation efficiency rate of 82.4% (p ≤ 0.05). The combination of encapsulated EOs (F 0.2–5) and MAP (EOMAP) had a significant synergic effect on delaying the growth of microflora and prolonged the shelf-life of ground meat by 3–4 days compared to the control group (p ≤ 0.05). The control group reached 7 log CF/mL of lactic acid bacteria, and Brochothrix thermosphacta on day 10, respectively, while the EOMAP group reached 7 log CFU/mL for the mentioned bacteria on day 15 and 13, respectively. EOMAP had the lowest TBARS value of 10.07 mg MDA/kg on day 15 of the storage period compared to other groups (p ≤ 0.05). Moreover, EOMAP significantly improved the redness (a*) of meat 1.7 times higher than that for EOAir (p ≤ 0.05). The results of this study provided useful information for developing effective natural bio-preservatives and designing a combined application of nano-encapsulated EOs and MAP for meat preservation. [ABSTRACT FROM AUTHOR]

The purpose of this study was to investigate the effect of Nigella sativa L. (NS) oil addition on the quality of ground pork for pâté stored for one month and two months (−20 ± 1 °C). The study was conducted on a negative control (C), a positive control with the addition of antioxidant (CB) butylated hydroxyanisole (E320), and two groups with the addition of NS oil at the level of 1.9% (O1) and 3.8% (O2). The quality parameters tested in the meat were colour (measured in the CIELab system), lipid oxidation products, the fatty acid profile, thrombogenicity (T1), atherogenicity (A1), and the ratio of hypocholesterolemia to hypercholesterolemia (h/H). After roasting the pâtés, their volatile compound profiles were studied and sensory tests were conducted. A significant effect of NS oil additive on meat colour was found and ΔE for C-O2 increased faster during storage than for C-O1 and C-CB. NS oil additive in pork pâté improved the fatty acid profile. Significant differences in the rate of the fatty acid profile change during storage were observed with the addition of 3.8% NS oil compared to the other groups. Only the O2 group showed no change in PUFA content, while the h/H ratio was approximately 20% higher in the groups with added oil. The addition of NS oil also slowed the growth of TBARSs compared to the C and CB groups. The volatile compound profile of the raw pâté was most influenced by the proportion of terpenes in the NS oil. After two months of meat storage, the O1 pâté received the highest sensory ratings. [ABSTRACT FROM AUTHOR]

Biogenic amines (BAs) are biologically active substances found in the cells of microorganisms, plants, and animals. These BAs serve many vital functions in the body. However, an excessive amount can be toxic, especially for individuals taking monoamine oxidase (MAO) and diamine oxidase (DAO) inhibitors. They primarily form in products rich in amino acids, the primary substrates for BA formation. The aim of this study was to determine the formation of BAs and their precursor amino acids in chicken breast and leg muscles stored under chilling conditions. Analyses of BA and AA determinations were conducted on days 1, 3, 5, 7, and 10 of muscle storage. There was a noted increase in BAs with the storage of both muscle types (p < 0.05). Distinct levels of BAs were detected (p < 0.05) in the muscles, except for putrescine (p > 0.05). Interactions emerged between the two factors for various Bas, including histamine (p = 0.001), tyramine (p < 0.001), BAI index (p < 0.001), tryptamine (p < 0.001), agmatine (p = 0.001), spermidine (p < 0.001), TOTAL BA-1 (p < 0.001), and TOTAL BA-2 (p = 0.016). There was no evident interaction between the type of meat and storage time concerning amino acid content (p > 0.05). Correlations in breast muscles were observed for biogenic amine–amino acid pairs such as putrescine–ornithine (r = −0.57) (p < 0.05), spermidine–ornithine (r = −0.73) (p < 0.05), and phenylethylamine–phenylethylalanine (r = −0.50) (p < 0.05). In leg muscles, significant correlations were found for histamine–histidine (r = −0.87) (p < 0.05), putrescine–ornithine (r = −0.96) (p < 0.05), and phenylethylamine–phenylethylalanine (r = −0.65) (p < 0.05). The results obtained can be used in the future to estimate the levels of BAs with knowledge of the levels of individual amino acids and inversely. [ABSTRACT FROM AUTHOR]

The development of food packaging materials that reduce the production of plastic, preserving at the same time the quality of food, is a topic of great interest today for the scientific community. Therefore, this article aims to report the effectiveness of an eco-friendly packaging material based on alginic acid and grape pomace extract from Vitis vinifera L. (winemaking by-products) for storing red meat in a domestic refrigerator. Specifically, biogenic amines are considered "sentinels" of the putrefactive processes, and their presence was thus monitored. For this purpose, an experimental analytical protocol based on the use of solid-phase microextraction coupled with gas chromatography–mass spectrometry was developed during this work for the determination of six biogenic amines (butylamine, cadaverine, isobutylamine, isopentylamine, putrescine, and tyramine). Moreover, by combining the analytical results with those of pH and weight loss measurements, differential scanning calorimetry, and microbiological analysis, it was proved that the studied materials could be proposed as an alternative packaging material for storing foods of animal origin, thus lowering the environmental impact according to sustainability principles. [ABSTRACT FROM AUTHOR]

The series of biochemical reactions, metabolic pathways, and regulatory interactions that occur during the storage of meat are the main causes of meat loss and waste. The volatile compounds produced by these reactions, such as hydrogen sulfide, acids, and amines, can directly indicate changes in the freshness of meat during storage and sales. In this study, a one-pot hydrothermal method based on a surface control strategy was used to develop nanoparticles of silver with different reactivities, which were further immobilized in agar powder to develop a colorimetric sensor array. Due to the different chemical interactions with various volatile compounds, the colorimetric sensor array exhibited distinct color changes. The study demonstrates significant differences between 12 different volatile compounds and provides a quantitative and visual method to reveal rich detection indicators. The colorimetric sensor array is an economical and practical multi-analyte identification method. It has many potential applications such as food packaging, anti-counterfeiting, health monitoring, environmental monitoring, and optical filters. [ABSTRACT FROM AUTHOR]

The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) assessed the safety of the recycling process Battenfeld‐Cincinnati Germany (EU register number RECYC303), which uses the Battenfeld technology. The input consists of washed and dried poly(ethylene terephthalate) (PET) flakes mainly originating from collected post‐consumer PET containers, with no more than 5% PET from non‐food consumer applications. The flakes are heated and pre‐decontaminated in an ■■■■■, then further decontaminated by extrusion to sheets ■■■■■. Having examined the challenge test provided, the Panel concluded that the ■■■■■ drying (step 2) and extrusion (step 3) are critical in determining the decontamination efficiency of the process. The operating parameters to control the performance of these critical steps are temperature and residence time for step 2, temperature, throughput and pressure for step 3. The Panel concluded that this recycling process is able to ensure that the level of migration of potential unknown contaminants into food is below the conservatively modelled migration of 0.15 μg/kg food, exposure scenario for toddlers, under the following conditions of use of the recycled PET: (a) 45% in mixtures with virgin PET to produce trays for storage of fruits and vegetables up to 30 days at room temperature or below, (b) 100% to produce cups for storage of soft drinks and beers up to 1 day at room temperature or below, (c) 100% to produce trays for meat storage up to 30 days at 6°C. Hotfill is not included. Therefore, the Panel concluded that the recycled PET produced by this process is not of safety concern when used under the evaluated conditions. The final articles made of this recycled PET are not intended to be used in microwave and conventional ovens and such uses are not covered by this evaluation. [ABSTRACT FROM AUTHOR]

Introduction: The tendency to consume turkey meat and meat products is increasing due to its high nutritional value. But due to its perishability, many researchers are looking for new solutions to increase its storage time and maintain its quality. Thus the purpose of this study was to evaluate the chemical composition of orange peel essential oil (OPEO) and its effect on the microbial, physicochemical and sensory properties of turkey meat during 12 days of storage at refrigerator temperature. Methods: The chemical composition of OPEO was identified using GC/MS device. Three groups of turkey meat samples (control, 0.5 and 1%) of OPEO were packed and kept in the refrigerator and at regular intervals (days 0, 3, 6, 9, 12) for microbial tests (total count of aerobic, Pcychrotrophic, Enterobacteriaceae, Pseudomonas aeruginosa, lactic acid, MIC and MBC), chemical (pH, TV-N, TBARS) and sensory (taste, aroma, appearance, texture and overall acceptance) were evaluated. Results: The results of GC/MS showed the presence of effective compounds with antimicrobial and antioxidant activity, especially D-limonene (71.47%). The results of microbial tests showed that treatments of turkey meat containing 1% OPEO had a significant effect (P<0.05) on the reduction of the bacteria population compared to the treatment of 0.5% OPEO and control samples. The MIC for Listeria monocytogenes and Pseudomonas aeruginosa was determined as 4 mg/ml and MBC was determined as 8 and 4 mg/ml, respectively. Lower values of pH, TV-N and TBARS, the highest sensory scores in terms of taste, aroma, appearance, texture and general acceptability were obtained in turkey meat treatments containing orange peel essence compared to the control group. Conclusions: It can be said that due to its antimicrobial properties OPEO can be used as a natural preservative to increase the shelf life and sensory improvement of turkey meat samples during storage at refrigerator temperature. [ABSTRACT FROM AUTHOR]

Allicin is a kind of natural antimicrobial active substance, but its water solubility is poor, and it is easy to degrade. In order to improve the stability and bioavailability of allicin, allicin–zein composite nanoparticles (Al-Ze) were prepared by the combination method of antisolvent precipitation and electrostatic deposition, and their characteristic parameters, such as average particle size, polydispersity index (PDI), and ζ-potential, were analyzed. Then, Al-Ze was used as the delivery carrier for the active substance (allicin), and gelatin with good film-forming properties was selected as the film-forming matrix to prepare Al-Ze gelatin films. The optical properties, mechanical properties, and characterization parameters were used to analyze the prepared composite materials; the results confirmed that Al-Ze gelatin film has good mechanical properties and barrier properties. The prepared film was applied to the storage of cold, fresh beef, and the quality change of beef was monitored at 4 °C. The results showed that Al-Ze gelatin film could effectively delay the quality deterioration of beef. This paper provides a new idea and data support for the application of Al-Ze gelatin film in meat storage and fresh-keeping, and offers new insight for the promotion and application of allicin in the food industry. [ABSTRACT FROM AUTHOR]

The addition of various oils to meat analog has been an important topic to improving its juiciness and tenderness. However, this causes a concern about oil leaching from the meat analog during long-term storage. Here, we aimed to assess the storage stability of vegetable-oil-supplemented meat analogs and analyze the effects of temperature and storage period on their physiochemical characteristics. The meat analogs were prepared by adding 30 g castor oil, orange oil, palm oil, shortening, or margarine vegetable oil based on 100 g of textured vegetable protein. They were then stored at −18 or −60 °C for 6 months and analyzed at one-month intervals. The meat analog supplemented with orange oil had the highest water content (64.85%; 66.07%), hardness (35.48 N; 34.05 N), and DPPH-radical-scavenging activity (30.01%; 30.87%) under −18 and −60 °C, respectively, as well as the highest liquid-holding capacity in different conditions. During frozen storage, temperature barely affected the meat quality. The storage stability of all meat analog samples was maintained for 6 months, although the quality was slightly reduced with an increase in storage duration. Coliform group bacteria were not detected regardless of the storage condition. In conclusion, all results supposed that orange oil can be a promising candidate for improving the juiciness and tenderness of meat analogs, and the quality of samples was maintained for at least 6 months under frozen storage. The findings of this study are relevant to the development and promotion of meat analog as an alternative to animal meat. [ABSTRACT FROM AUTHOR]

The effects of vacuum packaging (VP) on the odor of yellowtail Seriola quinqueradiata were investigated. VP, before or after primary heating, prevented the progression of lipid oxidation of the dorsal ordinary muscle (OD) and dark muscle (DM) during storage after heating. It also prevented a reduction in polyunsaturated fatty acids. Principal component analysis did not distinguish the vacuum-packed samples after storage from any samples before storage by their volatile composition, regardless of the timing of their treatment. Sensory evaluation indicates that VP, regardless of whether it is before or after primary heating, can suppress the development of the rancid odor of yellowtail meat during storage after heating and, especially for DM, can prevent the loss of palatability due to storage. These findings suggest that vacuum packaging is a valuable method for suppressing the quality deterioration of cooked fish meat. [ABSTRACT FROM AUTHOR]

Fermentation of meat products refers to a series of physical, biological or chemical changes in raw meat that occurs under the actions of enzymes or via microbial fermentation and results in the formation of meat products with special flavours, colours and textures that have a long history in China. These products have a unique fermented flavour, bright colour and longer shelf life than ordinary meat products, and some have proteins that are more easily absorbed by the body due to the fermentation of beneficial bacteria. Flavour development in meat products is a dynamic process. During the processing and storage of fermented meat products, the breakdown of proteins and fats is accelerated due to the addition of different fermenting agents. Moreover, the physicochemical reactions that occur within the meat products and the actions of microorganisms during the fermentation process result in the production of flavour compounds, which will determine the final flavour characteristics of the fermented meat product. This paper reviews the flavour characteristics of Chinese dry-cured hams, sausages, bacon, cured fish and sour meat and analyses the flavour substance composition of various products. Due to the differences in the raw materials, processes, auxiliary materials and fermentation processes of various types of fermented meat products in China (ham, sausage, bacon, etc.), the flavour substances contained in the various types of fermented meat products in China are different from each other. However, most fermented meat products in China are cured and fermented, and therefore, they share similarities in terms of their flavour substance composition. The flavour substances in fermented meat products mainly include alcohols, ketones, aldehydes, acids, phenols and aromatic hydrocarbons. The study of such flavour characteristics is of great significance in fermented meat product quality, and provides certain theoretical references for the study of domestic fermented meat products. [ABSTRACT FROM AUTHOR]

BACKGROUND: Beef from pasture‐fed animals is viewed as a healthier and more welfare‐friendly alternative to concentrate‐fed beef. Botanically‐diverse pastures consisting of numerous plant species may alter the fatty acid (FA) profile and the tocopherol content of beef, as well as the oxidative stability of the meat. In the present study, steers were assigned to one of three botanically‐diverse diets: perennial ryegrass (PRG), perennial ryegrass + white clover (PRG + WC) or multi‐species (MS), all with a finishing diet of the respective botanically‐diverse silages plus a cereal‐based concentrate, consistent with production systems in Ireland. The FA profile, tocopherol content, oxidative stability and colour of meat during storage were measured. RESULTS: Compared to the other diets, the MS diet resulted in higher proportions of linolenic acid (C18:3n‐3c), linoleic acid (C18:2n‐6c) and total polyunsaturated fatty acids (PUFA), with higher PUFA:saturated fatty acid and n‐6:n‐3 ratios in the meat. α‐Tocopherol concentrations were lowest in the meat of animals from the MS diet. In uncooked meat, lipid oxidation and colour values were affected by storage time across all diets, whereas the MS diet led to higher hue values only on day 14 of storage. When cooked, meat from animals on PRG + WC and MS diets had higher lipid oxidation on days 1 and 2 of storage than meat from animals on the PRG diet. CONCLUSION: Feeding steers on a botanically‐diverse diet consisting of six plant species can improve the n‐3 FA and PUFA concentration of beef, affecting the susceptibility of cooked, but not uncooked, beef to oxidation. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes is a foodborne pathogen that causes listeriosis and can be a problem in areas where meat products are sold at unregulated storage temperatures. In this work, the prevalence of L. monocytogenes was determined in the five most widely traded meat products in the province of Quevedo (Ecuador): bacon, "chorizo paisa", grilled hamburger meat, mortadella, and salami. A total of 1000 samples of these products were analyzed in two seasons of the year (dry season/rainy season). All L. monocytogenes isolates were confirmed by PCR with primers designed for the iap gene. Furthermore, the positive samples were quantified for L. monocytogenes. Of the 1000 meat products analyzed, 163 were positive for L. monocytogenes (16.3%). The prevalence of L. monocytogenes in the two seasons in different meat products was as follows: 22.5% in mortadella, 19% in hamburger meat, 15% in bacon, 14.5% in chorizo paisa and 10.5% in salami. In addition, the concentration of L. monocytogenes in most of the positive samples was in the range of 4–6 log CFU/g or even higher. The results show the need for improvements in the hygienic measures and meat storage temperatures in Quevedo (Ecuador) to avoid risks of foodborne listeriosis. [ABSTRACT FROM AUTHOR]

In this study, we are reporting the fabrication of a nanocellulose (NFC) paper-based food indicator for chicken breast spoilage detection by both visual color change observation and smartphone image analysis. The indicator consists of a nanocellulose paper (nanopaper) substrate and a pH-responsive dye, bromocresol green (BCG), that adsorbs on the nanopaper. The nanopaper is prepared through vacuum filtration and high-pressure compression. The nanopaper exhibits good optical transparency and strong mechanical strength. The color change from yellow to blue in the nanopaper indicator corresponding to an increase in the solution pH and chicken breast meat storage data were observed and analyzed, respectively. Further, we were able to use color differences determined by the RGB values from smartphone images to analyze the results, which indicates a simple, sensitive, and readily deployable approach toward the development of future smartphone-based food spoilage tests. [ABSTRACT FROM AUTHOR]

Chilled Tan mutton is currently the mainstream of Tan mutton production and consumption in China, but the reports on chilled meat quality evaluation and shelf-life discrimination by volatiles are limited. This study aimed to investigate the changes of volatile compounds in chilled Tan mutton at four storage stages (1d, 3d, 5d, 7d) in order to differentiate the various storage stages. An analysis protocol was established for the characterization and discrimination of the volatiles in chilled Tan mutton based on high capacity sorptive extraction-thermal desorption-gas coupled with chromatography-mass spectrometry (HiSorb-TD-GC-MS), electronic nose (E-nose), and multivariate statistical analysis. A total of 96 volatile compounds were identified by HiSorb-TD-GC-MS, in which six compounds with relative odor activity value >1 were screened as the key characteristic volatiles in chilled Tan mutton. Four storage stages were discriminated by partial least squares discriminant analysis, and nine differential volatile compounds showed a variable importance for the projection score >1, including octanoic acid, methyl ester, decanoic acid, methyl ester, acetic acid, heptanoic acid, methyl ester, propanoic acid, 2-hydroxy-, methyl ester, (ñ)-, hexanoic acid, propanoic acid, butanoic acid, and nonanoic acid. With the volcano plot analysis, hexadecanoic acid, methyl ester, was the common volatile marker candidate to discriminate chilled stages of Tan mutton. Meanwhile, E-nose could discriminate chilled Tan mutton at different storage stages rapidly and efficiently using linear discriminant analysis. Furthermore, E-nose sensors could obtain comprehensive volatile profile information, especially in esters, acids, and alcohols, which could confirm the potential of E-nose for meat odor recognition. Thus, this analysis protocol could characterize and discriminate the volatiles in chilled Tan mutton during storage. [ABSTRACT FROM AUTHOR]

Simple Summary: pH was one of the main factors affecting meat storage/shelf life, and was also directly related to meat freshness, taste and overall quality. To extend storage/shelf life, pH-related candidate genes were mined to provide new opportunities for genetic improvement. We obtained candidate genes related to pH through a genome-wide association analysis to provide research directions for extending meat storage/shelf life. pH was one of the important meat quality traits, which was an important factor affecting the storage/shelf life and quality of meat in meat production. In order to find a way to extend the storage/shelf life, the pH values (pH45min, pH24h, pH48h and pH72h) of the longissimus dorsi muscles in F2 individuals of 462 Texel sheep × Altay sheep were determined, genotyping was performed using Illumina Ovine SNP 600 K BeadChip and whole genome resequencing technology, a genome-wide association analysis (GWAS) was used to screen the candidate genes and molecular markers for pH values related to the quality traits of mutton, and the effects of population stratification were detected by Q–Q plots. The results showed that the pH population stratification analysis did not find significant systemic bias, and there was no obvious population stratification effect. The results of the association analysis showed that 28 SNPs significantly associated with pH reached the level of genomic significance. The candidate gene associated with pH45min was identified as the CCDC92 gene by gene annotation and a search of the literature. Candidate genes related to pH24h were KDM4C, TGFB2 and GOT2 genes. The candidate genes related to pH48h were MMP12 and MMP13 genes. The candidate genes related to pH72h were HILPDA and FAT1 genes. Further bioinformatics analyses showed 24 gene ontology terms and five signaling pathways that were significantly enriched (p ≤ 0.05). Many terms and pathways were related to cellular components, processes of protein modification, the activity of protein dimerization and hydrolase activity. These identified SNPs and genes could provide useful information about meat and the storage/shelf life of meat, thereby extending the storage/shelf life and quality of meat. [ABSTRACT FROM AUTHOR]

Meat and meat products are an important source of nutrients in human nutrition. Under some unfavorable conditions for raising animals for meat production or conditions during the processing and storage of meat, contamination with toxic metals can occur. The aim of this paper is to assess the health risk of consumers from the intake of 9 metals through the consumption of sheep meat and meat products. The research was performed on fresh sheep meat and sheep meat products obtained by boiling (temperature 70 - 75 0C, time 80 - 90 minutes), and drying (temperature 14 - 18 0C, air circulation 50 m3/min., relative humidity 85 - 88%). Mineral content of samples of fresh meat and chicken products was determined using an Optima 8000 optical emission spectrophotometer (ICP OES), Perkin Elmer, USA. After determining the content of individual metals, the values of the following parameters were determined: estimated daily intake (EDI), target hazard quotient (THQ), relative risk (RR) and cancer risk (CR) for lead and nickel by US Environmental Protection Agency. The results were statistically processed using descriptive statistics. The significance of the difference between THQ calculated and THQ dangerous to health (THQ = 1) was assessed by t-test of paired samples. Obtained values for EDI for: Fe, Mn, Zn, Cu, Se, Cd, Pb, Mo, and Ni from fresh sheep meat were: 0.000173388, 4.37296 x 10-06, 2.38083 x 10-05, 0.003206472, 0.049150604, 0.0000, 0.056642576, 0.009576052, and 0.0000, respectively. These results show EDI for tested metals is lower than RfD (reference doses recommended by the US Environmental Protection Agency - EPA). Also, eating sheep meat and meat products three times a week in the amount of 0.2 kg will not have a negative impact on the population using meat in their diet. Cancer risk factors for Pb and Ni were estimated as follows: 1.92585 x 10-09 and 0.00000. These values are lower than the tolerance values for these metals set by the EPA. This indicates that consuming sheep meat does not pose a cancerogenic risk for Pb and Ni. Based on these parameters, we can conclude that sheep meat and meat products do not pose a risk for consumer's health. [ABSTRACT FROM AUTHOR]

Prolonging the preservation of meat and protecting it from microbial damage is important for meat-freezing stores. The purpose of this research was to determine how the molecular and microbiological makeup of minced beef changed over time as a result of exposure to different nanoparticles (NPs) as: ZnNPs, SeNPs, and AlgNPs placed on the flexible sheets in order to study whether duration of meat preservation will be prolonged. The minced beef meat was either: left untreated (T1), covered in a viscous film (T2), covered in a film containing ZnNps (T3), covered in a film containing SeNPs (T4), or covered in a film containing processed AlgNPs (T5). Alginate, selenium, and zinc NPs were all purchased from the USA manufacturer Nanoshel and kept out of the sun in opaque receptacles until needed. Gelatin film solutions were made using the De Carvalho and Grosso procedure. Plastic plates with an interior diameter of 18 centimeters were used for the molding and cooling procedure of the membrane solutions. A balancing mechanism was used to change the level of the dish on the smooth, solid surface to guarantee an even distribution across its surface. An automated manual gauge was used to measure the width of the preconditioned sheets to a precision of 0.01 mm. American standard ASTM-E96 was used to calibrate an instrument (WVTR) that evaluated the water vapor penetration rate of the sheets. Oxygen transmission rate (OTR) of the covers was measured by the OTR instrument in accordance with the American standard ASTM-D-3985-02. Samples of fresh minced beef were collected from Al-Sharqat district in Salah Al-Din Governorate, with an amount of 2 kg of minced meat. Each sample of minced beef was sliced into a rectangle and measured at 50 g to ensure that it would fit into the containers, which were then covered in gelatin sheets and kept in the refrigerator until the tests were performed. The humidity was estimated using the convection oven, while the percentage of fat was estimated according to the Kerber method, and the protein was used by the Kildhall method. Total bacteria, yeasts and molds were estimated in meat samples using the spreading method. The results of the experiments were analyzed using the general linear model in the ready-made statistical program SAS. The results showed that the use of nanoparticles led to a decrease in the thickness of the coated membrane of the meat and the lowest thickness of the T2 treatment was 0.14 mm, which led to a decrease in water permeability to 12.183 g x mL\m2 for 24 h, and a decrease in oxygen permeability to 6.87 mL\m2 for 24 h for T2 treatment, compared to the control sample T1 which amounted to 15.297 g x mL\m2 for 24 h, and 8.64 mL\m2 for 24 h for both water and oxygen permeability respectively. The wetness percentage of preserved beef dropped considerably (P ≤ 0.05) over the course of keeping. The proportion of wetness loss was lowest with treatment T3. There were no statistically significant variations between the protein, lipid, and ash ratios of the T1 and T2 controls and the 0 day group. Then, as the length of time for storage grew, these numbers rose, with the greatest values occurring after 10 days. Total bacterial count findings showed a statistically significant (P ≤ 0.05) rise over time. On average, there were fewer total microbes in treatment T5 (9.93 cfu/g) compared to the two reference samples T1, and T2 (15.58, and 13.47 cfu/g). Numbers of yeasts and fungi did not rise after one day, and the same was true for the bacteria; however, the number of bacteria gradually increased over time for all interventions, peaking after 10 days. From the results obtained, we conclude that the nanoparticles led to a decrease in the thickness of the membrane which led to a decrease in water and oxygen permeability, while the moisture content of the meat in which the nano shells were used, while the total number of bacteria decreased at 1 day when using nano shells. [ABSTRACT FROM AUTHOR]

Summary: Hydrogen sulfide (H2S), as an important freshness indicator of meat, can effectively reflect the degree of spoilage. However, establishing a multiple parameters fusion model with temperature correction to fit the relationship between the H2S concentration and other freshness indicators is still a challenge. In this study, the M. longissimus thoracis et lumborum muscle (LTL) of lamb was stored in air packaging at 0 °C, 4 °C, 8 °C, 12 °C and 25 °C, respectively, to monitor the changes of gaseous H2S and other fresh indicators. The correlation analysis indicates that H2S concentration is highly consistent with lamb meat freshness. During the analysis, the well‐fitted Stirling models show high statistical relationships between H2S and total viable count (TVC)/total volatile base nitrogen (TVB‐N) values with the determination coefficients (R2) all exceeding 0.9000. Subsequently, the fusion freshness prediction models with the temperature corrections were successfully established by fusing the exponential models into the Stirling models. As verified, the fusion freshness prediction models based on H2S concentration can offer accurate predictions of the TVC and TVB‐N values of lamb meat at different temperatures with an R2 of 0.9352 and 0.8627, respectively. The proposed models might be used to accurately forecast and evaluate the freshness of meat in the process of storage. [ABSTRACT FROM AUTHOR]

To explore the effects of storage temperature and thermal processing on biogenic amines (BAs) contents in meat during storage, contents of BAs in meat were determined by capillary electrophoresis (CE) indirect ultraviolet (UV). The meats were fresh and cooked chicken, beef and pork that were stored at 4 °C (refrigerated condition) for 6 d and 25 °C (room temperature condition) for 24 h, respectively. The results show that spermine (Spm) and spermidine (Spd) contents decrease during storage. Putrescine (Put), histamine (HA), cadaverine (Cad) and tyramine (TA) contents in meat increase rapidly with increasing storage time at 25 °C, while the contents of the four BAs increase slowly with increasing storage time at 4 °C. Under both room temperature and refrigerated conditions, the contents of Put, HA, Cad and TA in fresh meat are higher than those in cooked meat. It indicates that refrigeration conditions and thermal processing can effectively inhibit the increase of BAs contents in meat. BAs contents in pork are lower than that in chicken and beef, which suggests that the type of meat also affects the contents of BAs in meat. [ABSTRACT FROM AUTHOR]

Using alcalase and pepsin enzymes, rainbow trout roe protein hydrolysate (RPH) was prepared and its effect along with alginate–chia seed composite coating (CC) was investigated in order to increase the shelf life of meat fillets during refrigeration. As a result of RPH tests, alcalase enzyme produced a RPH with a higher degree of hydrolysis, antioxidant activity, and essential amino acid content. As a result, it was used for further experiments. Afterward, five meat fillet treatments were prepared, T1: control, T2: CC, T3: CC + RPH 1%, T4: CC + RPH 1.5% and T5: CC + BHA, and periodically evaluated for physicochemical (peroxide value, thiobarbituric acid, total volatile nitrogen bases, texture hardness, chewability, and water-holding capacity) and microbiological (total bacterial count, psychrotrophic bacteria). The results showed that CC has antioxidant and antimicrobial properties and the addition of RPH increased the proposed properties, and by increasing the concentration, the better results were observed. Thus, T4 delayed significantly the process of microbial spoilage and oxidation and increased the shelf life of the meat. In most cases, it was more effective than T5 (P < 0.05). All in all, the addition of RPH to CC can meet the demand of consumers for meat products free of chemicals. [ABSTRACT FROM AUTHOR]

In this research, an active packaging system with antioxidant properties has been designed to extend the shelf life of sausage. Sugarcane bagasse was used as waste from sugar factories to prepare fibrous casings. Sugarcane bagasse-based fibrous casing has been coated with thyme and rosemary extract at different percentages (0, 2, 4, and 6%). The water vapor permeability rate, extract loading on the casing, total phenolic content, DPPH radical scavenging activity, and migration of phenolic compounds were determined in the developed casings. The polyphenols content migration of the active films ranged between 97 and 197 mg gallic acid /g. Rosemary and thyme extracts presence increased the water vapor permeability active films were affected. A considerable improvement was seen in sausage lipid oxidative stability (p < 0.05). Fibrous casing loaded with 6% thyme extract showed the highest antioxidant activity (1.0 mg malondialdehyde/ kg). Also, higher sensory scores were seen for the sausage packaged fibrous casings using thyme. Regarding Sausage color, no significant difference was observed between active and control packaged sausage samples (p > 0.05). The present research indicates that applying fibrous casings based on sugarcane bagasse with loaded rosemary and thyme extract affects meat product storage changes and lipid oxidation. The novel cellulose fibrous casings based on sugarcane bagasse loaded with rosemary and thyme extract with antioxidant properties developed as an active food packaging. Active packaging system with antioxidant properties has been designed for the shelf life improvement of dried sausage. Active fibrous casings with antioxidant properties was reduced sausage oxidation and extend oxidative stability. [ABSTRACT FROM AUTHOR]