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This comparison study assessed the antioxidant effectiveness of two oregano essential oils extracted from different plant species, namely, Origanum syriacum L. and Origanum vulgare subsp. hirtum, applied to 5% Aloe barbadensis miller gel using chicken meat. In addition, all treatment samples contained the same amount (5%) of Aloe vera gel. The results of the current research will help to distinguish between both oil types accurately. This study involved four different treatments: (1) Control, (2) 300 ppm of Origanum syriacum L. essential oil (OR-S), (3) 300 ppm of Origanum vulgare subsp. hirtum (OR-V), and (4) 14 ppm of butylated hydroxyanisole (BHA). Generally, natural antioxidants have many limitations when used for meat preservation compared to synthetic ones and should be combined with natural carriers. The treated meat patties were used to analyze lipid oxidation, color, total volatiles, and specific sensorial characteristics. Based on the current investigation, comparisons between treatments (OR-V, OR-S, and BHA) demonstrated that both of the combined oregano oils showed lower TBARS values. The control treatment showed the lowest preservation effect. Origanum syriacum L. (OR-S) and OR-V showed significant antioxidant effects compared to synthetic BHA. However, OR-S exhibited the strongest significant antioxidant effect and could be the best choice for industrial meat preservation. [ABSTRACT FROM AUTHOR]

The escalating global demand for meat products has intensified ecological concerns, underscoring the need for sustainable meat alternatives. Although current methods effectively imitate ground meat, mimicking whole cuts, which constitute 54% of the global market, remains challenging due to the lack of scalable technology. Injection molding is a massively scalable manufacturing technology developed for the polymer industry. Here, we introduce two injectable metamaterials: a thermally irreversible fat composite we named proteoleogel, and a multi-scaled meat analog produced by low-temperature extrusion. Viscoelastic screening of plant proteins identifies mung bean for its ability to stabilize complex oleogel structures, mimicking the mechanics of adipose tissue. Mechanical analysis reveals that low-temperature extrusion produces microscale isotropic fibers and mesoscale anisotropic structures mimicking muscle and fascia. These metamaterials can be injection-molded into various whole cuts, from chops to T-bones. Blinded taste tests indicate a 43% preference for our plant-based steak analog. Moreover, technical economic analysis shows injection molding is more cost-effective than 3D printing, costing $9/kg compared to $38/kg. This research represents a step in sustainable food production, offering cost-effective and scalable solutions for the entire meat market. Recreating the structural complexity of meat has been a major challenge in developing alternative proteins. Here, the authors present two injectable metamaterials that mimic the multi-scale properties of fat and muscle, enabling a cost-effective process for injection molding of whole cuts. [ABSTRACT FROM AUTHOR]

Salami, a well-known fermented meat product, is made from selected ground meat mixed with curing agents and spices. This work aimed to determine the viability of Lactiplantibacillus plantarum (as a starter), Lactobacillus acidophilus (probiotic microorganism), and their mixture during the fermentation and ripening of a salami-type product, evaluate the microbiological and physicochemical changes and assess the sensory acceptability of the final product. L. acidophilus has not been sufficiently explored as a probiotic in fermented meats, especially in terms of its effects on fermentation and sensory qualities. Salami-type products were formulated and fermented for 48 h at 32°C, and then ripening took place at 8°C for 13 days. pH, titratable acidity, Lactobacillus counts, and contaminating microbiota were analyzed during the process. Sensory evaluation was analyzed in the final products. The salami-type formulation served as an effective medium for growing microorganisms, with the populations of starter and probiotic cultures exceeding 108 CFU/g after fermentation and ripening for 15 days. The pH of the end products was ∼5.1, titratable acidity ∼2.5%, and aw ∼0.83. During fermentation and ripening, a significant reduction in total mesophilic aerobic bacteria (>7 logs), coliforms, and Staphylococcus aureus (>8-fold reductions) were observed. The sensory evaluation results indicate that the product's attributes are not influenced by the type of bacteria used, as no significant difference was found (p > 0.05). The results show that L. acidophilus , Lactiplantibacillus plantarum , or their mixture can be used as a starter culture in fermented meat products. Using L. acidophilus , whether alone or in combination, is a viable option that preserves the characteristics of the fermented product and may enhance the benefits of probiotic consumption. [ABSTRACT FROM AUTHOR]

This study aimed to determine the chemical profile, cell‐based safety, antioxidant properties, antibacterial effect, and mode of action of Lactobacillus helveticus postbiotics (LHPs) against Escherichia coli O157:H7 and multidrug‐resistant Staphylococcus aureus. LHPs exhibited significant radical scavenging activity (83.59% ± 4.21% for Hydroxyl RSA; 98.33% ± 2.47% for DPPH; and 21.67% ± 2.79% for linoleic acid peroxidation inhibitory), and antibacterial action toward MDR S. aureus (inhibition zone (IZ): 32.76 mm; minimum inhibitory concentration (MIC): 36.00 μg/mL; minimum bactericidal concentration (MBC): 45.00 μg/mL; minimal effective concentration (MEC): 25 mg/mL for whole milk, and 30 mg/mL for ground meat) and E. coli O157:H7 (IZ: 25.63 mm; MIC: 60.00 μg/mL; MBC: 90.00 μg/mL: MEC: 35 mg/mL for whole milk, and 45 mg/mL for ground meat) (p < 0.05). As an antimicrobial mode of action, significant alterations in the bacterial surface charge, membrane integrity, biofilm generation, auto‐aggregation ability, and swimming/sliding motility, along with the subsequent intracellular content leakage from MDR S. aureus and E. coli O157:H7, were detected after treatment with LHPs (p < 0.05). LHPs exerted a promoting influence on MV‐4‐11 macrophage cell viability, leading to a considerable increase in the functions of SOD and GSH‐Px in these cells. As well, LHPs caused a reduction in the production of NO and a drop in ROS levels (p < 0.05). Therefore, LHPs are a promising approach against MDR S. aureus and E. coli O157:H7 proliferations and have the capacity to be used in the food sector to combat safety issues caused by pathogenic microbes. [ABSTRACT FROM AUTHOR]

This study was conducted to evaluate the effects of resveratrol as a natural antioxidant in improving the chemical properties and some qualitative and microbial properties of chilled ground beef stored at 2 C° for 1, 3, 6, 9, and 12 days. The study included 7 different treatments: T1 (control treatment without addition) T2 (Resveratrol 0.10% g/kg) T3 (Resveratrol 0.20% g/kg) T4 (Resveratrol 0.30% g/kg) T5 (Resveratrol %0.40g/kg) T6 (Resveratrol %0.50g/kg) and T7 (Addition of Butylated hydroxyanisole 0.01% BHA). All addition treatments showed a significant (P<0.05) decreases in dry matter percentage of Fat and Ash and increase in protein, moisture and water holding capacity (WHC) percentage as compared with the control treatment at any refrigerated storage time. Thiobarbituric acid (TBA) were lower (P<0.05) in treatments (Resveratrol) as compared with the control treatment at any refrigerated storage time. Resveratrol treated samples recorded lower (P<0.05) total plate count of bacteria during refrigerated storage times . It can be concluded that the resveratrol had positive significant influence on quality characteristics and microbial safety of ground beef meat when stored under refrigeration at 2 C° up to 12 days. [ABSTRACT FROM AUTHOR]

Tylosin (TYL) is a macrolide antibiotic widely used in animal husbandry. Due to associated health risks, there is a demand for sensitive methods for mass screening of TYL in products of animal origin. This article describes the development of lateral flow immunoassays (LFIAs) for TYL detection using direct (anti-TYL antibodies conjugated with nanoparticles) and indirect antibody labeling (anti-species antibodies conjugated with nanoparticles and combined with native anti-TYL antibodies). The choice of LFIA conditions, such as concentrations of hapten–protein conjugates, specific antibodies, and gold nanoparticle (GNP) conjugates with antibodies, as well as incubation time of reagents and the concentration of detergent in the sample buffer, is presented. The achieved limits of TYL detection using LFIAs with indirect labeling were 0.8 ng/mL (visual) and 0.07 ng/mL (instrumental), compared to 4 ng/mL (visual) and 0.4 ng/mL (instrumental) for the case of direct labeling. The sensitivity of the LFIA using the indirect format was up to seven times higher, allowing the determination of the target analyte at low concentrations. TYL detection in ground meat using LFIA with indirect antibody labeling ranged from 76–119%. [ABSTRACT FROM AUTHOR]

Nisin, a bacteriocin produced by Lactococcus lactis subsp. lactis, has shown significant potential as a food preservative, particularly in inhibiting the growth of Listeria monocytogenes. This study aimed to characterize nisin nanoparticles (NNP) and evaluate their antibacterial activity in minced beef meat during refrigerated storage at 4°C. Fourier-transform infrared spectroscopy (FTIR) analysis revealed shifts in peaks, indicating increased hydrogen bonding in nisin nanoparticles compared to free nisin. Transmission electron microscopy (TEM) images showed spherical particles with an average size of 10.34±3.98 nm, exhibiting excellent stability. In antibacterial activity tests, minced meat treated with nisin nanoparticles at concentrations of 0.6 and 1.2 ml/100g showed a significant reduction in L. monocytogenes counts compared to the control (p < 0.01) on the 6th and 3rd days, respectively. However, samples treated with nisin at 1.2 ml/100g spoiled on the 6th day. Sensory evaluation revealed that nisin nanoparticles effectively maintained the sensory quality of minced meat throughout the storage period, with enhanced acceptability on the 6th day. The pH of treated samples remained lower than the control throughout storage, with no significant difference between nisin nanoparticle treatments on the 6th day. TBA values showed that nisin nanoparticles at 0.6 and 1.2 ml/100g inhibited lipid oxidation, with values below 0.78 mg/kg on the 6th day. Overall, nisin nanoparticles showed promising antibacterial and preservative effects in minced beef meat, highlighting their potential as a safe and effective food preservative. [ABSTRACT FROM AUTHOR]

Background: Biogenic amines are the end products of bacterial decarboxylation of amino acids which occur as a result of bacterial contamination. Those may cause a series of problems for human health such as allergic reactions, itching, breathing difficulties, fever and hypertension. Objectives: This study aimed to isolate different bacteria that can produce decarboxylase enzymes and trail to control it by using garlic, onion and ginger nano-emulsions. Methods: Isolation and identification of some bacteria producing decarboxylase enzymes from minced meat, preparation of garlic, ginger and onion nano-emulsions (60%) and investigating their cytotoxicity by sulforhodamine B (SRB) assay. Then, the antibacterial effect of the prepared nano-emulsions against the isolated bacteria was explored by determination of their minimum inhibitory concentrations (MICs) and measuring biogenic amines levels by high performance liquid chromatography (HPLC). Results: The most common bacteria isolated from samples were Salmonella species "Salmonella Typhimurium1, 4{5},12: i: 1.2 and Salmonella arizonae", Escherichia coli "serotype O44: K74 and O125: K70", Klebseilla pneumonia, Enterobacter spp, Staphylococcus aureus, Aeromonas hydrophilia, Proteus mirabilis, Pasteurella multocida and Lactobacillus species. The biogenic amines detected on positive samples were putrescine, cadaverine, spermidine, spermine, putrescine, B-phenyl ethyl amine, histamine and tyramine. The sizes of the ginger oil nanoemulsion 60%, garlic oil nanoemulsion 60% and onion oil nanoemulsion 60% were (222.6±2.22 nm, 420.7±36.95 nm and 202.9±2.1 nm) respectively, indicating that they were safe and stable. The antibacterial effect of the used nano emulsions showed that Salmonella spp, E. coli and S. aureus were the most sensitive strains while K. pneumonia and Enterobacter spp. were the most resistant ones. The level of the detected biogenic amines were reduced greatly after addition the oil nanoemulsions 7.5% to examined samples. Conclusion: Using of plant extract as ginger, garlic and onion nanoemulsions oils as antibacterial agents and for reduction of biogenic amines was more effective. [ABSTRACT FROM AUTHOR]

This study evaluated the capability of a thymol nanoemulsion (nTHY) to reduce cross-contamination with Salmonella Enteritidis in ground chicken meat. First, an nTHY (~ 54 nm) was prepared in a high-shear speed system (rotor–stator) and proved stable, remaining below 100 nm for 30 days in storage at 4 °C. Then, a minimum inhibitory concentration assay was performed by combining S. Enteritidis with viable native bacteria from chicken meat. nTHY presented half the MIC that was observed for its non-nanoemulsified versions for Salmonella Enteritidis (MIC = 0.31 mg/mL) and combined with native chicken bacteria (MIC = 0.625 mg/mL). A chitosan (CH) coating containing nTHY (6 mg/mL), equivalent to 10 × MIC (S. Enteritidis + native chicken bacteria), was prepared for in situ evaluation. Two groups of distinct chicken fillets were prepared for cross-contamination during grinding: chicken fillets experimentally contaminated with S. Enteritidis (~ 6.5 log CFU/g) and chicken fillets without S. Enteritidis but with the applied treatments (control, coated with CH, nTHY, and CH + nTHY). nTHY showed a bacteriostatic effect throughout the 7 days of storage. The CH + nTHY coating was the best treatment applied, reducing cross-contamination by up to 1.91 log CFU/g compared to uncoated samples. Thymol nanoemulsions can be natural alternatives to guarantee the microbiological safety of meat and meat products. [ABSTRACT FROM AUTHOR]

Meat-grinder plates are critical for efficiently processing meat, significantly influencing the grinding process. This study aimed to develop a meat-grinder plate with variable diameter holes and assess its impact on ground meat quality and processing efficiency. Various meat types (beef, horse meat, mutton, chicken, and pork) were processed using both plate designs: a control plate with a constant hole diameter of 12 mm and a developed plate with featured holes increasing in diameter from periphery to center (8 mm–12 mm–16 mm). The results demonstrate that the developed plate significantly improves the WBC of minced meat, with notable increases in beef (58.3% vs. 57.7%), horse meat (61.8% vs. 56.2%), chicken (51.0% vs. 49.1%), and pork (46.1% vs. 43.6%), indicating a more homogeneous particle size distribution. Yield stress, a critical factor influencing the rheological properties of minced meat, also showed substantial improvements, particularly in poultry (18.9% increase) and pork (31.3% increase). The variable hole design produced a higher proportion of intermediate-sized particles, contributing to a more cohesive texture and potentially enhancing the binding properties of processed meat products. Theoretical calculations based on the Hagen–Poiseuille equation and empirical data confirmed that the new plate design increases the grinder's productivity by 50%, with average throughput rising from 150 kg/h to 225 kg/h. Additionally, the developed plate reduced power consumption by up to 7.3%, particularly in horse meat processing, highlighting its cost effectiveness for industrial applications. These findings suggest that the variable diameter hole plate design offers substantial improvements in ground meat quality and processing efficiency, with potential implications for industrial meat-processing operations. [ABSTRACT FROM AUTHOR]

Nutritional value and shelf life of the consolidated burger (grass carp-red meat) during freezing storage at -18 °C was determined in this study. In recent years, with the change in lifestyle and the development of urban life, consuming semi-prepared foods has increased and meat products based on minced meat such as burgers have a major share among these foods in the modern lives. In this study, a combined red meat (beef meat)-grass carp burger with different ratios of 0: 100, 25: 75, and 50:50 was prepared and stored at -18 °C for 4 months. The value of protein, fat, moisture, ash pH, peroxide value, thiobarbituric acid value, volatile nitrogen bases, fatty acid profiles and sensory evaluation were determined on the first day and end of the storage period. Measuring parameters showed the amount of protein, fat, moisture, and ash decreased and the average pH, peroxide, thiobarbituric acid, and volatile basic nitrogen values increased over storage. With increasing the amount of fish meat used in the burger formulation, protein, moisture, ash, and pH values and sensory properties decreased and fat, peroxide, thiobarbituric acid, and volatile nitrogen values increased. The results of this study suggest that consuming Mix50% burger provides some parts of body's needs for unsaturated fatty acids and protein. [ABSTRACT FROM AUTHOR]

Plant-based meat alternatives (PBMAs) have been included in Filipino’s diet since their availability in the Philippines, making it important to evaluate their nutritional profile to assist consumers in purchase and consumption decisions. This study identified various PBMAs in Metro Manila, Bulacan, and Pampanga. Information based on the labels of PBMAs and animal-based meats (ABM) was collected and evaluated. PBMAs (n = 37) included chicken products (n = 4), ground meat (n = 5), patties and sausages (n = 19), jerkies (n = 4), and others [i.e. tocino (Philippine sweet bacon), luncheon meat, and belly rolls]. PBMAs generally have lower energy, total and saturated fat, and higher price/g protein, dietary fiber, sodium, and calcium content compared to ABM. Proteins, carbohydrates, and other micronutrients (i.e. iron, potassium, and vitamin B complex) vary depending on the meat category and ingredient used. Current findings highlight the need to redesign existing PBMAs considering nutritional and economic factors to be at par with ABMs. [ABSTRACT FROM AUTHOR]

Pork carcasses and meat may harbor Salmonella and may contaminate other products during harvest and fabrication. Sources of contamination include manure on hides, environmental contamination, ingredients from external sources, and lymph nodes. Swine lymph nodes are often incorporated into ground meat, as their anatomical location makes removal labor prohibitive. A sausage processing plant in the midwestern United States was sampled monthly (except for December) from May 2021 to April 2022 to enumerate Salmonella and Enterobacteriaceae (EB) throughout the sausage manufacturing process to determine high-risk stages and efficiency of existing in-plant interventions. Salmonella serotypes and antimicrobial susceptibility were evaluated on a subset of isolates recovered at the end phases of sausage production. In each collection, samples were taken from the carcasses of eight sows through 11 stages of sausage manufacturing. A total of 830 samples were cultured. Thirty-four Salmonella were isolated from the final three production stages; of these, there were eleven serotypes. Three isolates displayed resistance to ampicillin, whereas the remainder of the isolates were pan-susceptible to the antimicrobials tested. Salmonella and EB were significantly reduced (p < 0.001) by acid washes at different stages of production, and the results point to the beneficial effects of interventions to lessen Salmonella concentrations in retail products. [ABSTRACT FROM AUTHOR]

With the increase in human population, the demand for food has also risen up. The food processing outlets mostly handle minced meat at ambient temperatures to cater the consumers choice. Identifying the exact spoilage time can safeguard the health of the consumer and also minimize the losses to the food handlers. With this outlook a work was designed in order to study the spoilage pattern of chicken meat and pork at ambient temperature. The chicken meat and pork were procured hygienically from scientifically slaughtered poultry birds and pigs, and then minced using a mincer with a pore size of 10mm. The minced chicken meat and pork were analyzed for physico-chemical, microbiological and sensory parameters at ambient temperature for hourly interval. The results indicated a significant increase in pH, tyrosine value, TBARS values, weight loss and microbial profiles (Total plate count, Yeast and mould count, and Coliform count), and also a significant decrease in ERV and sensory (appearance, texture, odour and overall acceptability) scores of both minced chicken meat and pork with increase in storage period. Hence, it can be concluded that the shelf life of minced chicken meat and pork at ambient temperature was 3 hours and 6 hours respectively. [ABSTRACT FROM AUTHOR]

This comparison study assessed the antioxidant effectiveness of two oregano essential oils extracted from different plant species, namely, Origanum syriacum L. and Origanum vulgare subsp. hirtum, applied to 5% Aloe barbadensis miller gel using chicken meat. In addition, all treatment samples contained the same amount (5%) of Aloe vera gel. The results of the current research will help to distinguish between both oil types accurately. This study involved four different treatments: (1) Control, (2) 300 ppm of Origanum syriacum L. essential oil (OR-S), (3) 300 ppm of Origanum vulgare subsp. hirtum (OR-V), and (4) 14 ppm of butylated hydroxyanisole (BHA). Generally, natural antioxidants have many limitations when used for meat preservation compared to synthetic ones and should be combined with natural carriers. The treated meat patties were used to analyze lipid oxidation, color, total volatiles, and specific sensorial characteristics. Based on the current investigation, comparisons between treatments (OR-V, OR-S, and BHA) demonstrated that both of the combined oregano oils showed lower TBARS values. The control treatment showed the lowest preservation effect. Origanum syriacum L. (OR-S) and OR-V showed significant antioxidant effects compared to synthetic BHA. However, OR-S exhibited the strongest significant antioxidant effect and could be the best choice for industrial meat preservation.

BACKGROUND: Minimizing food oxidation remains a challenge in several environments. The addition of rosemary extract (150 mg kg−1) and lyophilized parsley (7.1 g kg−1) at equivalent antioxidant activity (5550 μg Trolox equivalents kg−1) to meat patties was assessed in terms of their effect during microwave cooking and after being subjected to an in vitro digestion process. RESULTS: Regardless of the use of antioxidants, cooking caused a decrease of the fat content as compared to raw samples, without noticing statistical differences in the fatty acid distribution between raw and cooked samples [44%, 47% and 6.8%, of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), respectively]. However, the bioaccessible lipid fraction obtained after digestion was less saturated (around 34% SFA) and more unsaturated (35% MUFA +30% PUFA). Cooking caused, in all types of samples, an increased lipid [thiobarbituric acid reactive substances (TBARS)] and protein (carbonyls) oxidation values. The increase of TBARS during in vitro digestion was around 7 mg malondialdehyde (MDA) kg−1 for control and samples with parsley and 4.8 mg MDA kg−1 with rosemary. The addition of parsley, and particularly of rosemary, significantly increased the antioxidant activity (DPPH) of cooked and digested microwaved meat patties. CONCLUSION: Whereas rosemary was effective in minimizing protein oxidation during cooking and digestion as compared to control samples, parsley could only limit it during digestion. Lipid oxidation was only limited by rosemary during in vitro digestion. © 2024 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]

In the current study, ultrasound-assisted extraction of bioactive compounds from Cucurbita seeds was performed using ultrasound amplitude of 50%, temperature of 57 °C and 54 min sonication time. The major phenolic compounds were determined using high-performance liquid chromatography. The effect of bioactive compounds on the oxidative stability of ground mutton at refrigerated temperature was evaluated. The values of pH, peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and sensorial evaluation were performed during storage of samples considering 5-day intervals. According to the results, coumaric acid, syringic acid, ferulic acid, caffeic acid, and protocatechuic acid were detected in the bioactive compounds extracted while coumaric acid (14.36 ± 0.17 mg/g) showed the highest content among the others. The highest value of PV was determined in the negative control, while the lower values were observed in the samples treated with natural and then synthetic bioactive compounds during 15 days of storage at 4 °C. According to the results from sensorial analysis, the improved characteristics of color, odor, and total acceptance were observed in the treated samples with the bioactive compounds obtained from Cucurbita seeds. [ABSTRACT FROM AUTHOR]

The introduction of additives of plant or animal origin into meat products is currently a steady trend in food technologies due to the possibility of obtaining unique properties of products and reducing their cost, which justifies the relevance of the conducted research. The purpose of the study was to build a mathematical algorithm that can determine the regularities of changes in the main parameters of the process of preparing minced meat semi-finished products with vegetable additives, which would help to establish the trends in the development of technical and technological efficiency of mechanisation of the system of fine grinding of raw materials for the production of sausage products. The addition of spelt flour and mushrooms as ingredients to the minced meat mass was investigated, which allows, together with reducing the cost of production of cooked sausage products, significantly improving the organoleptic quality indicators of products, reducing their caloric content and extending the shelf life for consumption. The wild variety of spelt used in this scientific work as an alternative to its cultivated varieties has significantly less allergic activity and, accordingly, a lower proportion of gliadins, which form the basis of wheat gluten; which justifies the practical significance of the study. A microstructural analysis of minced meat of control and experimental samples of boiled sausages was performed, which revealed that the latter category of meat product is characterised by increased density and elasticity due to the inclusion of spelt microparticles in the vacuole of the meat fraction. According to the results of experimental studies, using the "dimension analysis" method and the Federman-Buckingham theorem, it was possible to obtain a criterion equation for the process of heat and mass transfer under conditions of intensive mechanical mixing. These process characteristics were described using the Euler, Fourier, and Sherwood criteria. The compiled function contains the main factors of external influence on raw materials and their physical and mechanical characteristics, which allows adequately assessing the diffusion processes in the technological environment and creating the recommended range when designing technical and technological support for obtaining high-quality food products. [ABSTRACT FROM AUTHOR]

Meat grinders are composed of a combination of individual functional elements (e.g., screw conveyor, perforated plates, knives). This setup, and in particular the chosen cutting set, influences the characteristics of ground meat and hamburgers produced. In this study, we took a closer look at the effect of cutting set variations and process parameters on structural, functional, and physicochemical properties of beef hamburgers produced. It was found that the specific mechanical energy input during grinding increased when cutting levels, i.e., a set of one hole plate and one knife, were increased, causing more cell disintegration (r = 0.387, p = 0.02). Surprisingly though, an influence on the functional and quality parameters of the hamburgers could not be found for most parameters tested. The findings indicate that variations in the cutting set affect the process parameters and the stress applied to the meat, but residence times in this zone are too small to cause noticeable effects on the analytical and qualitative properties of hamburgers. As such, there are options for energy and cost optimization of industrial grinding processes without sacrificing quality. [ABSTRACT FROM AUTHOR]

The microbiological status of 10 raw plant-based ground meat products was assessed to obtain insight into contamination levels and the types of bacteria present in these meat analogues. The total bacterial counts at the end of the best before date varied greatly from below 1.0 log10 CFU/g to 8.31 log10 CFU/g, while the median count was 3.89 log10 CFU/g. For each product, the lactic acid bacterial counts were similar, although generally between ca. 0.5 and 1 log10 lower than the total bacterial counts, indicating that lactic acid bacteria were a majority in the microbiota of these products. While the median counts of toxigenic pathogens were generally very low (< 1.0 log10 CFU/g), the maximum counts detected in some samples could reach up to ca. 3.0 log10 CFU/g for presumptive Staphylococcus aureus and Bacillus cereus. No Listeria monocytogenes colonies were obtained in this investigation; however, other Listeria spp. were detected. Thus, the results show that a (re)contamination of these products by pathogenic bacteria can be a potential safety concern. Furthermore, the detection of presumptive B. cereus and the isolation of various Clostridium species from these products indicates that spore-formers may have survived the food processing and therefore, could pose a safety concern, which should be assessed in further studies. [ABSTRACT FROM AUTHOR]

Glycidol fatty acid esters (GEs) and 3-monochloro-1,2-propanediol fatty acid esters (3-MCPDEs) are formed at high temperatures during edible oil production. In this study, ground meat (beef, pork, and chicken) patties, cookies, and cupcakes were heated under various conditions using a temperature-controlled device to determine the amount of GEs and 3-MCPDEs produced. GE and 3-MCPDE were not detected in any meat heated in the oven (250 °C). When heating all meats using a muffle furnace, GEs were not detected at 400 °C but they were detected at 500 °C and 600 °C. At 600 °C, 3-MCPDEs were detected in all meats. When cookie and cupcake doughs prepared with rapeseed oil were heated in the oven, GEs were formed in both samples, reaching a maximum at 210 °C. 3-MCPDEs were detected only in cookies, reaching its maximum at 250 °C. The percentage of each GE in heated cookies and cupcakes was related to the fatty acid composition of the rapeseed oil. These results suggest that the formation of GEs and 3-MCPDEs may be affected by food ingredients, cooking device, and heating time, as well as heating temperature. [ABSTRACT FROM AUTHOR]

Ostrich meat has a very high nutritional value, and improving the shelf life of raw ground meat is highest importance for the meat industry. The present study aims to improve the quality of minced ostrich meat using biosurfactants produced by Lactobacillus strains. For this purpose, biosurfactants were first derived from probiotic bacteria including Lactiplantibacillus plantarum, Lactobacillus pentosus, and Lactobacillus casei. Then, the antioxidant activity of biosurfactant was evaluated in vitro using 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl free radicals, and antimicrobial activities studied using the diffusion method in agar wells against pathogenic bacteria (Escherichia coli and Staphylococcus aureus). Next, biosurfactants (with a concentration of 0.05 g/ml) were evaluated as biological preservatives to improve the microbiological (TVC, PTC, E. coli, S. aureus, and mold and yeast) and physicochemical (PV, TBA, TVB-N, pH, hardness and color index) quality of minced ostrich meat during 16 days of storage at 4 °C. The data analysis was performed using SPSS statistical software. The results showed that the scavenging activity of DPPH and hydroxyl of biosurfactants at a concentration of 0.05 g/ml was 81.99–78.51% and 71.56–69.56%, respectively, and all biosurfactants had high antimicrobial activities. The results related to the shelf life of ostrich showed that the use of biosurfactants resulted in better color stability and firmer texture of the samples during the storage period. It was also the cause of delaying the chemical and microbial spoilage of the samples during the storage period. The samples containing biosurfactants had chemical, microbial, and sensory limits until the end of the storage period. Based on the results, biosurfactants can reduce all the indicators mentioned as natural antioxidants and antimicrobials, thus increasing the she lf life of minced ostrich meat. In addition, they can provide the necessary background for the practical use of these compounds in all kinds of meats and their products. [ABSTRACT FROM AUTHOR]

ABSTRACT This study investigated the effect of adding Origanum syriacum L. essential oil and Rosmarinus officinalis L. extract incorporated with 5 % of Aloe barbadensis miller gel on the quality and storage stability of cooked chicken meat. The experiment included five treatments: 1) Control (No additives); 2) 600 ppm of Rosemary Extract (RE); 3) 500 ppm of Oregano essential oil (OE); 4) Combination of 600 RE and 500 ppm OE (CM); and 5) 200 ppm Sodium nitrite (E-250). Lipid and protein oxidation, sensory panel assessment, and other related parameters were evaluated at different storage times. No significant differences (p>0.05) were found among treatments regarding both ultimate pH and cooking loss %. All additives showed significant (p

This study aimed to determine the antibacterial activity of the essential oil of fingerroot (Boesenbergia pandurata) (EOF) as a natural preservative in ground meat and its effect on the formation of heterocyclic amines (HAs) in pan-fried meatballs. EOF was applied either by adding it to ground pork or marinating pork in it before grinding. In addition, the antibacterial activity of EOF was tested. Aerobic mesophilic total viable count (TVC), lactic acid bacteria (LAB), and Enterobacteriaceae bacteria were monitored. The results show that EOF exhibited strong antibacterial activity when added at concentrations of 1.0 and 2.5 wt%. Antimicrobial activity against TVC, LAB, and especially Enterobacteriaceae bacteria was observed at all EOF concentrations (0.25, 0.5, 1.0, and 2.5 wt%). A 2.5% concentration of EOF applied by marinating trimmings can extend the shelf-life of ground pork to 18 days, while 2.5% EOF applied via addition can extend the shelf-life to 15 days, compared with 3 days for the control sample. After frying the meatballs, the inhibitory effect on the formation of heterocyclic amines was only significant for MeIQx with the highest addition of EOF (2.5 wt%). Significant increases in the concentrations of all other HAs were determined by adding EOF (2.5 wt%). [ABSTRACT FROM AUTHOR]

This study investigated the impact of incorporating Aloe vera gel (AVG) and Aloe vera leaf skin (AVLS) extracts into edible coating (EC) on retarding lipid oxidation and enhancing the quality characteristics of cooked ground chicken meat during 14 days of storage at 4 °C. The results indicated that both AVG and AVLS extracts had a similar amount of total phenolic contents. EC application resulted in a decrease in pH values, and an increase in aw values. The addition of 2% AVG or AVLS extracts into EC formulation also decreased TBARS and ORP values. Although textural properties were not affected by EC application containing AVG or AVLS extracts, this application retarded L*, a*, and b* color values. The results indicated that Aloe vera extracts may be incorporated into EC by processors to improve lipid oxidation inhibition and maintain the quality characteristics of poultry meat products during refrigerated storage. [ABSTRACT FROM AUTHOR]

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Copyright of Journal of Almaty Technological University is the property of Almaty Technological University 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.)

One of the most important problems in ensuring the quality of mincemeat preparation in the production of sausages is the effective structuring of components and mixing of their ingredients. To solve this problem, researchers added a multifunctional admixture based on whey protein in the process of centrifugal mixing of the components, which determined the composition of the factor space of the investigated process. Based on the results of the research, the effective content of whey protein, sodium alginate, and soy fiber in the developed recipe was proven, which showed high characteristics in terms of fat-retaining and moisture-retaining ability, digestibility, pH level - activity, and other parameters. The developed formulation made it possible to improve the general indicator of the balance of amino acids in the product and increase the functional-technological and quality parameters of the developed products. The physical and mechanical characteristics of the obtained meat product were evaluated based on the results of physical and mathematical modelling. Modelling was carried out using Federman-on-Buckingham's second similarity theory and the "dimension theory" method, which allows the processing of the obtained experimental data in the form of a criterion equation, which was compiled using Froude, Euler, and Sherwood criteria. The purpose of this study was to obtain dependencies between such process factors as product density, the coefficient of dynamic viscosity of the technological medium, the ultimate shear stress, the change in the concentration of the main impurities of lactic acid in the raw material, the value of the diffusion coefficient and the coefficient of mass transfer in the loading mass, the weight of one load of products, the angular frequency of rotation of the screws of the minced meat mixer, the radius of the rotating working bodies, the characteristic size of the products after grinding. Using the complex criterion equation and the developed program, we find a recommended set of operating mode parameters for preparing minced meat under the conditions of centrifugal influence on the mixing process and the action of the specified factors. [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]

Pempek is one of the renowned dishes from Palembang, famous throughout Indonesia, particularly in South Sumatra. Crafted from a blend of ground fish meat, tapioca, water, and seasonings, this dish is typically served with Cuko sauce. The resulting flavor is a harmonious combination of saltiness, spiciness, and umami, thereby making Pempek an exquisite culinary creation. Pempek holds a significant place in the cultural, historical, geographical, and lifestyle identity of Palembang and has also endured through time. Therefore, this study explained the origin and development of the traditional food, Pempek, and its influence on society, ultimately shaping it as a Palembang identity. A historical approach was utilized in the study, which involved several stages, such as heuristics, source criticism, interpretation, and narration (historiography). The result showed that the production of Pempek depended on the availability of raw materials in the South Sumatra region, such as fish, sago, and brown sugar. Its history was traced back to the Srivijaya Inscription (682 AD) and the Sultanate of Palembang, a cultural hub that introduced various foods, including Pempek. The Nginum culture supported the development of Pempek distinct flavor and aroma, making it a daily staple. In the early twentieth century, Pempek started to be produced on a limited basis for sale, eventually becoming a widespread industry. The archives from various government and private sector events showed that Pempek has become increasingly famous in Indonesia and around the world over the last 20 years. This growth can be attributed to the fact that Pempek is a significant souvenir for migrants, a symbol of Palembang City, and has a positive impact on the local economy. Therefore, future studies need to explore developments in the production of Pempek and its impact on the economy of South Sumatra. [ABSTRACT FROM AUTHOR]

Background: This research aimed to extend the storage period of minced meat by adding eggplant leaves (Solanum melongena) ethanolic extract (ELEE) under the regular refrigeration conditions. Eggplant leaves were collected, washed, dried, crushed, soaked in 100% absolute ethanol, filtered and then concentrated. Ethanolic thick extract was added to a minced beef meat 1.5% w/w and stored at -5°C for 4 weeks. The DPPH of the ethanolic thick extract and phenolic content were determined. The pH, peroxide value, thiobarbituric acid and microbial content at zero time and after 30 days of freeze storage of two tested samples were assayed. Control and 1.5% samples were sensory evaluated by trained panelists (n=20) after storage period. Results revealed that 1.5%ELEE recorded highly DPPH radical scavenging activity and has good amount of total phenolic compounds. In addition, 1.5% of the tested extract caused an improvement in all estimated values like pH, peroxide value and thiobarbituric acid. This addition also preserved the minced meat from microbial growth after a period of 30 days of freezing. Also, the general acceptability of the sensory evaluation that was carried out on the minced meat sample supplemented with 1.5% of the extract and compared to the control sample indicated that it was acceptable from panelists. Therefore, according to the obtained results, eggplant leaves ethanolic extract may be beneficial for extending the storage period of some meat products and more researches should be done on using eggplant leaves with other industrial meat products. [ABSTRACT FROM AUTHOR]

In this study, genetic variations and characteristics of Listeria monocytogenes isolates from enoki mushrooms (23), smoked ducks (7), and processed ground meat products (30) were examined with respect to hemolysis, virulence genes, growth patterns, and heat resistance. The isolates that showed the highest pathogenicity and the lowest pathogenicity were analyzed to obtain the whole-genome sequence, and the sequences were further analyzed to identify genetic variations in virulence, low-temperature growth-related, and heat resistance-related factors. All isolates had ß-hemolysis and virulence genes (actA, hlyA, inlA, inlB, and plcB). At low temperatures, isolates with high growth (L. monocytogenes strains SMFM 201803 SD 1-1, SMFM 201803 SD 4-2, and SMFM 201804 SD 5-3) and low growth (L. monocytogenes strains SMFM 2019-FV43, SMFM 2019-FV42, and SMFM 2020-BT30) were selected. Among them, L. monocytogenes SMFM 201804 SD 5-3 showed the highest resistance at 60°C and 70°C. The strains SMFM 201804 SD 5-3 (high-risk) and SMFM 2019-FV43 (low-risk) harbored 45 virulence genes; 41 single nucleotide variants (SNVs) were identified between these two isolates. A comparison of 26 genes related to low-temperature growth revealed 18 SNVs between these two isolates; a comparison of the 21 genes related to heat resistance revealed 16 SNVs. These results indicate that the differences in the pathogenicity of L. monocytogenes SMFM 201804 SD 5-3 and L. monocytogenes SMFM 2019-FV43 are associated with the SNVs identified in virulence genes, lowtemperature growth-related genes, and heat resistance-related genes. [ABSTRACT FROM AUTHOR]

The present study aimed to investigate the effects of adding cinnamon bark oil (CBO) on the quality of ground lamb meat, considering different packaging conditions, including modified atmospheric packaging (MAP) using Hengxian HX-300H and overwrapped packaging. The CBO was incorporated into lamb meat samples at three different levels: 0% (control), 0.025% and 0.05% (v/w). The samples were then subjected to three packaging methods: MAP1 (80% O2 + 20% CO2), MAP2 (40% O2 + 30% CO2 + 30% N2) and overwrapped packaging and stored at 4 °C for 0, 4, 8, 12 and 16 days. The findings of the present study revealed that the addition of 0.025% and 0.05% CBO under MAP1 condition significantly improved the color of the meat samples after 12 days of storage at 4 °C (p < 0.05). The overwrapped samples exhibited higher levels of thiobarbituric acid reactive substances (TBARS) compared to all other treatments, starting from day 4 of storage (p < 0.05). Furthermore, microbial counts were notably higher in the overwrapped samples than in all other samples after day 8 of storage (p < 0.05). In conclusion, the combination of 0.05% CBO with MAP proved to be an effective strategy for enhancing the color stability and oxidative stability of ground lamb meat. These results suggest that CBO can be utilized as a beneficial protective agent in meat packaging processes. [ABSTRACT FROM AUTHOR]

With the global increase in food exchange, rapid identification and enumeration of bacteria has become crucial for protecting consumers from bacterial contamination. Efficient analysis requires the separation of target particles (e.g., bacterial cells) from food and/or sampling matrices to prevent matrix interference with the detection and analysis of target cells. However, studies on the separation of bacteria-sized particles and defined particles, such as bacterial cells, from heterogeneous debris, such as meat swab suspensions, are limited. In this study, we explore the use of passive-based inertial microfluidics to separate bacterial cells from debris, such as fascia, muscle tissues, and cotton fibers, extracted from ground meat and meat swabs—a novel approach demonstrated for the first time. Our objective is to evaluate the recovery efficiency of bacterial cells from large debris obtained from ground meat and meat swab suspensions using a spiral microfluidic device. In this study, we establish the optimal flow rates and Dean number for continuous bacterial cell and debris separation and a methodology to determine the percentage of debris removed from the sample suspension. Our findings demonstrate an average recovery efficiency of ∼ 80% for bacterial cells separated from debris in meat swab suspensions, while the average recovery efficiency from ground beef suspensions was ∼ 70%. Furthermore, approximately 50% of the debris in the ground meat suspension were separated from bacterial cells. [ABSTRACT FROM AUTHOR]

The present study was carried out with the objective of carrying out a microbiological analysis of the ground meats commercialized in a market of the City of Riobamba. Samples were collected from different establishments during a determined period and laboratory tests were carried out to detect the presence of pathogenic microorganisms and determine their bacterial load. The results revealed the presence of various microorganisms in the ground beef samples, including bacteria such as Escherichia coli, Total Coliforms, Mesophilic Aerobes, Salmonella spp., and Staphylococcus aureus. These pathogens represent a potential risk to public health, as they can cause foodborne illness. In addition, it was observed that some samples had a high bacterial load, which indicates poor hygienic-sanitary management during the production and handling of ground meats. This highlights the importance of implementing control measures and good practices in the food production chain, in order to guarantee the safety and quality of meat products. In conclusion, this study highlights the need to carry out continuous microbiological surveillance in meat products sold in markets, as a strategy to prevent the appearance of outbreaks of foodborne diseases. Likewise, it highlights the importance of making producers and food handlers aware of the importance of maintaining good hygiene and handling practices to safeguard the health of consumers. [ABSTRACT FROM AUTHOR]

Introduction. Household food waste is a primary worldwide concern; however, in developing countries, quantitative information on this matter is scarce. This study aimed to provide baseline information on consumer behaviour, practices, beliefs, and attitudes associated with ground beef waste in Mexican households. Materials and methods. Field data came from a survey of 740 consumers from two major Mexican cities. A survey was administered to consumers willing to answer, and they had five fixed options to select from in the questions related to reasons for awareness and for disposing of minced beef at home. Statistical analysis was performed using Chi-square. Results and discussion. Consumers were asked to choose from the survey the option closest to their opinion. The results indicate that more than 75% of the respondents were households with 3-5 members, comprising mostly children ≤10 years old and a smaller proportion of people aged 70 and over. Only 33% buy ground meat packaged and displayed in open refrigerated cabinets in supermarkets, while the rest, 67%, purchase it from local butchers. The best-before date was considered an important parameter as it reports the level of freshness of the meat and its positive impact on health. In contrast, for >50% of respondents, meat waste is associated with cleaning activities. Discarding or throwing away ground meat in Mexican households can occur within a few days of purchase, and can also be related to inadequate preservation and refrigeration practices. Major reasons for consumer awareness of household food waste were associated with guilt feelings (73.0%) and damage to the environment (71.6%), whilst rotten meat and leftovers not eaten were linked to discarding ground meat. Household refrigerator malfunctions and buying in excess occasionally influenced perishable food waste. There are significant relationships between food wastage and various activities, such as purchasing practices, preparation methods, attitudes, and lifestyles associated with eating habits. Reasons that could be related to wastage are prolonged storage of raw meat, finished of the expiry date and disgust. In addition, other related aspects focus on compulsive buying, coupled with a need for more planning and prioritizing the purchase of large packages. Conclusion. Any program related to reducing minced meat waste in households must include the design of governmental and non-governmental policies that impact all links in the supply chain, especially on the final consumer. [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]

This research study was accomplished for the extension of meat-based hamburgers during frozen storage. Control hamburgers were produced at three ground meat concentrations (30, 70, and 90%). Also, potassium lactate (PL) and sodium diacetate (SD) were added to the hamburger by 3% and 0.15%, respectively, to investigate their effects on moisture content, oxidative stability, and microbial growth. The results showed that the addition of PL and SD relatively maintained the moisture especially when meat ground was 70%. On this basis, after 150 days of storage, moisture was 59.70% for the hamburger with 70% compared with 58.56 obtained for the control. Higher oxidative stability was obtained for the hamburger with PL and SD and meat ground of 30% so that peroxide values were 2.49 and 1.97 meq O2/kg, and 1.82 mg and 1.52 MDA/kg respectively for control and sample after 150 days of storage. The addition of PL and SD inhibited the growth of salmonella, limited the E.coli, molds, and yeasts growth. [ABSTRACT FROM AUTHOR]

Labeling of meat products is key to guarantee quality and origin. Rising production costs and an increase in world trade are leading to an on-going growth of meat fraud. Hence, the objective of this study was to evaluate the potential of visible and near-infrared (VisNIR) spectroscopy to discriminate meat from different Canadian cattle feeding systems. Steers (n = 45) were randomly assigned to three feeding systems: barley (n = 15), corn (n = 15) or grass-fed (n = 15). At 72 h postmortem, Vis-NIR spectra were collected on a) the longissimus thoracis (LT) muscle between the 12th and 13th ribs after 20 min of blooming (intact lean), and b) the adjacent subcutaneous fat from each in-bone ribeye. Afterwards, a steak from the anterior side of the striploin was collected and frozen at -20°C until analysis. After thawing at 4°C overnight, the striploin steak was ground and spectra were collected (ground meat). Four spectral replicates were acquired from each tissue sample with a portable LabSpec4 Standard-Res spectrometer (380–2,500 nm; 1 nm-bandwidth). The absorbances of the visible (Vis), near-infrared (NIR), and both regions combined (Vis-NIR) were later imported into the software PLS_Toolbox 9.3. under MATLAB R2023b. After the application of several mathematical pre-processing treatments, Partial Least Square-Discriminant Analysis (PLS-DA) and Support Vector Machine (SVM) discriminant approaches were performed. For the intact tissue, the best results were obtained using the Vis-NIR region with a combination of 2nd derivative+smoothing+mean center, and a PLS-DA with 6 latent variables (LV). This approach correctly classified 100% of the meat samples from each feeding group, with an area under the curve of a receiver operating characteristic curve (AUROC) of 1 in cross-validation (CV). Likewise, 100% of the fat samples from each feeding system were correctly classified in CV, using only the Vis region and 2nd derivative+smoothing+mean center by PLS-DA (5 LV and AUROCCV = 1). For ground meat, both PLS-DA (Vis, smoothing + mean center, 6 LV, AUROCCV = 1 or Vis-NIR, mean scatter correction, 6 LV, AUROCCV = 1) and SVM (Vis-NIR, smoothing + standard normal variate) correctly classified 100% of the samples from barley, corn and grass-fed in CV. The classification was successful only considering the Vis region due to the high homogenization of these samples. For fat, the significant variable importance in projection (VIP) scores were found at 423 to 612 nm, where carotenoids absorb energy. This would explain the accuracy of the Vis region for the classification of the fat samples. For intact and ground meat, significant VIP scores were found in both the Vis region, due to the myoglobin absorption, and NIR region (1,796 to 1,900 nm), due to the vibration of the hydrocarbon bonds from fatty acids. Hence, these results showed the potential of Vis-NIR spectroscopy to authenticate either fat, intact lean or ground meat from cattle fed different diets. [ABSTRACT FROM AUTHOR]

The objective of this study was to characterize descriptive sensory attributes and volatile compounds among ground beef (GB) and plant-based meat alternatives (PBMA). The Beyond Burger, Impossible Burger, a third brand of PBMA, regular GB, and lean GB were collected from local and national chain grocery stores. Patties were formed and cooked on an enamel-lined cast iron skillet to an internal temperature of 71 °C. A trained descriptive sensory panel evaluated patties for 17 flavor attributes and 4 texture attributes. Volatile compounds were extracted using solid phase microextraction and analyzed via gas chromatography-mass spectrometry. Distinct differences in sensory and volatile profiles were elucidated (p < 0.05). PBMA possessed decreased beef flavor intensity and increased umami, nutty, smokey-charcoal, and musty/earthy flavor compared to GB. Sensory differences corresponded with pyrazine, furan, ketone, alcohol, and aldehyde concentration differences between products. These data support the conclusion that ground beef and PBMA possess different flavor and texture characteristics. Furthermore, the flavor of PBMA varied among available retail brands. [ABSTRACT FROM AUTHOR]

Minced meat is among the most popular and widespread meat products. Despite its high nutritive value, the product is subjected to contamination with many kinds of microorganisms. Therefore, the aim of this work was to improve the keeping quality and safety of chilled minced meat by using lemon oil extracted from fresh lemon leaves. Lemonleaf oil (LLO) used at three concentrations (0.5, 1, and 1.5%) to assess their effect on the sensory attributes, chemical parameters (pH, total volatile nitrogen, and thiobarbituric acid), and bacteriological status including total bacterial count, Enterobacteriaceae count, staphylococcal count, coliform count, and Escherichia coli count of minced meat stored at 4°C for 12 days. The results revealed that the addition of different concentrations of LLO improved the sensory attributes of treated minced meat samples compared with control samples. Also, LLO improved the chemical quality of chilled minced meat as it decreased pH, TVN, and TBA values compared to control group. Furthermore, LLO reduced the different bacterial counts significantly. The concentration of 1.5% of LLO had the optimal significant effect on improving sensory, chemical, and bacterial quality compared to the concentrations 0.5 and 1%. The study concluded that when lemon oil is used as a natural antioxidant and antibacterial preservative for minced meat stored at refrigerated temperature, the shelf-life of the meat can be extended up to 12 days, compared to the control group which was completely spoiled at 6 days. [ABSTRACT FROM AUTHOR]

Background: With the escalating risk of antimicrobial resistance (AMR), there are limited analytical options available that can comprehensively assess the burden of AMR carried by clinical/environmental samples. Food can be a potential source of AMR bacteria for humans, but its significance in driving the clinical spread of AMR remains unclear, largely due to the lack of holistic-yet-sensitive tools for surveillance and evaluation. Metagenomics is a culture-independent approach well suited for uncovering genetic determinants of defined microbial traits, such as AMR, present within unknown bacterial communities. Despite its popularity, the conventional approach of non-selectively sequencing a sample's metagenome (namely, shotgun-metagenomics) has several technical drawbacks that lead to uncertainty about its effectiveness for AMR assessment; for instance, the low discovery rate of resistance-associated genes due to their naturally small genomic footprint within the vast metagenome. Here, we describe the development of a targeted resistome sequencing method and demonstrate its application in the characterization of the AMR gene profile of bacteria associated with several retail foods. Result: A targeted-metagenomic sequencing workflow using a customized bait-capture system targeting over 4,000 referenced AMR genes and 263 plasmid replicon sequences was validated against both mock and sample-derived bacterial community preparations. Compared to shotgun-metagenomics, the targeted method consistently provided for improved recovery of resistance gene targets with a much-improved target detection efficiency (> 300-fold). Targeted resistome analyses conducted on 36 retail-acquired food samples (fresh sprouts, n = 10; ground meat, n = 26) and their corresponding bacterial enrichment cultures (n = 36) reveals in-depth features regarding the identity and diversity of AMR genes, most of which were otherwise undetected by the whole-metagenome shotgun sequencing method. Furthermore, our findings suggest that foodborne Gammaproteobacteria could be the major reservoir of food-associated AMR genetic determinants, and that the resistome structure of the selected high-risk food commodities are, to a large extent, dictated by microbiome composition. Conclusions: For metagenomic sequencing-based surveillance of AMR, the target-capture method presented herein represents a more sensitive and efficient approach to evaluate the resistome profile of complex food or environmental samples. This study also further implicates retail foods as carriers of diverse resistance-conferring genes indicating a potential impact on the dissemination of AMR. [ABSTRACT FROM AUTHOR]

In the present study, Lobularia maritima (Lm) flavonoid extract (LmFV) was characterized by HPLC analyses and five compounds were detected. Further, to describe the chemical content of the matrix, GC-MS analyses after silylation were performed; the obtained results showed the presence of a large number of components belonging to several chemical classes, mostly sugar alcohols, sugars, fatty acids, and terpenes. Firstly, the antibacterial activities of this fraction and linalool (Lin) were evaluated against eight foodborne pathogenic strains with MIC values between 2.3 and 5.8 mg/mL and 0.23 and 0.7 mg/mL, respectively. Then, the antioxidant activity of both was evaluated by the DPPH antiradical test and the phosphomolybdenum test. Furthermore, the biopreservative effect of LmFV alone and in combination with Lin on minced beef stored at 4 °C for 14 days was evaluated using microbiological and physiochemical tests. LmFV at 4.6% alone significantly reduced microbial spoilage in ground meat (p < 0.05). The combination of LmFV (4.6%) and Lin (0.46%) was more effective than LmFV alone in inhibiting bacterial contamination, reducing TBARS values and the risk of bacterial contamination, and reducing the accumulation of Met myoglobin (MetMb). This combination, therefore, extends the shelf life of the product by about 10 days. Based on these microbiological results and physicochemical parameters, it can be stated that the addition of Lin potentiates the flavonoid fraction of L. maritima more strongly against the deterioration of meat quality by significantly improving its biopreservative effect as a natural conservative. [ABSTRACT FROM AUTHOR]

In the present study, antibiotic resistance profiles and biofilm forming abilities of 9 Listeria monocytogenes isolates obtained from out of 30 retail meat samples were determined, and the effect of commercial white vinegar on these virulence factors in isolates exposed to subMIC concentrations were investigated. All isolates were found to be resistant to cefotixin and oxacillin, 8 isolates (26.6%) to clindamycin, 1 isolate (3.3%) to rifampicin, and 1 (3.3%) isolate was found to show intermediate resistance against clindamycin. Biofilm formation was determined for all the isolates at 22 °C and 37 °C (24 h, 48 h and 72 h). MIC values of white vinegar samples were determined at 3.12% for all isolates. MIC/2 and MIC/4 concentrations of white vinegar increased the biofilm forming capacity of the isolates by 21.2% and 17.1%, respectively. After exposure to MIC/2 concentration of white vinegar for seven days, the antibiotic resistance status of the isolates to tetracycline, rifampicin, and clindamycin changed, and the biofilm forming abilities significantly decreased at 4 °C and 37 °C for 48 h and at 37 °C for 72 h (P < 0.05). The results showed that the use of subMIC concentrations of white vinegar should be avoided in routine sanitation applications. [ABSTRACT FROM AUTHOR]