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13 pages, 4958 KiB

Open AccessArticle

Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat

by Ilija Djekic, Slavisa Stajic, Bozidar Udovicki, Caba Siladji, Vesna Djordjevic, Nino Terjung, Volker Heinz and Igor Tomasevic

Foods 2023, 12(10), 2070; https://doi.org/10.3390/foods12102070 - 21 May 2023

Cited by 3 | Viewed by 1903

Abstract

This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based “ćevap” with conventional pork-meat-based samples. [...] Read more.

This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based “ćevap” with conventional pork-meat-based samples. Research comprised of color analysis, evaluation of textural components, testing degree of difference, temporal dominance of sensations, calculation of main oral processing attributes, and examination of particle size distribution. The results show that oral processing attributes are similar in between samples and concur with results of the pork-based sample. This confirms the working hypothesis that it is possible to make game-meat-based “ćevap” fully comparable with conventional pork meat products. In parallel, color and flavor characteristics are influenced by the type of game meat in the sample. Most of the dominant sensory attributes that occurred during mastication were game meat flavor and juiciness. Full article

(This article belongs to the Special Issue Animal-Based Food Consumption - Trends and Perspectives)

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9 pages, 444 KiB

Open AccessArticle

Sustainable Delicacy: Variation in Quality and Sensory Aspects in Wild Boar (Sus scrofa) Meat and Comparison to Pork Meat—A Case Study

by Sabine Sampels, Maja Jonsson, Mats Sandgren, Anders Karlsson and Katarina Arvidsson Segerkvist

Foods 2023, 12(8), 1644; https://doi.org/10.3390/foods12081644 - 14 Apr 2023

Cited by 8 | Viewed by 2337

Abstract

The aim of this study was to evaluate quality and sensory variation in wild boar meat in comparison to pork. Meat quality in wild boar is expected to vary more compared to pork due to different feeding environment, age and gender. In order [...] Read more.

The aim of this study was to evaluate quality and sensory variation in wild boar meat in comparison to pork. Meat quality in wild boar is expected to vary more compared to pork due to different feeding environment, age and gender. In order to be able to promote wild boar meat as a sustainable high-quality product, there is a need to evaluate the variation in meat quality attributes, including technological, compositional and sensory/texture aspects. We evaluated carcass characteristics, pH, colour, lipid profile and sensory aspects of wild boar meat of different age and gender and compared them with pork. Wild boars had lower carcass weight (p = <0.0001) and higher ultimate pH (p = 0.0063) compared to domestic pigs. Intramuscular fat content had a tendency to be higher in wild boar meat (p = 0.1010), as well as the proportion of nutritional valuable n-3 FA (p = 0.0029). The colour of pork was more pink (p = 0.0276) and pale (p = <0.0001) compared to meat from wild boar. Meat from wild boar gilts received the highest sensory scores. Based on these findings, we suggest that meat from younger animals could be sold in different cuts directly while meat from older animals might be more suitable for the production of sausage. Full article

(This article belongs to the Special Issue Animal-Based Food Consumption - Trends and Perspectives)

15 pages, 1327 KiB

Open AccessArticle

Pork Fat and Meat: A Balance between Consumer Expectations and Nutrient Composition of Four Pig Breeds

by Irina Chernukha, Elena Kotenkova, Viktoriya Pchelkina, Nikolay Ilyin, Dmitry Utyanov, Tatyana Kasimova, Aleksandra Surzhik and Lilia Fedulova

Foods 2023, 12(4), 690; https://doi.org/10.3390/foods12040690 - 5 Feb 2023

Cited by 24 | Viewed by 5106

Abstract

Food fat content is one of the most controversial factors from a consumer’s point of view. Aim: (1) The trends in consumer attitudes towards pork and the fat and meat compositions in Duroc and Altai meat breeds and Livny and Mangalitsa meat and [...] Read more.

Food fat content is one of the most controversial factors from a consumer’s point of view. Aim: (1) The trends in consumer attitudes towards pork and the fat and meat compositions in Duroc and Altai meat breeds and Livny and Mangalitsa meat and fat breeds were studied. (2) Methods: Netnographic studies were used to assess Russian consumer purchasing behavior. Protein, moisture, fat, backfat fatty acid content from pigs, longissimus muscles, and backfat from (A) Altai, (L) Livny, and (M) Russian Mangalitsa breeds were compared with those from (D) Russian Duroc. Raman spectroscopy and histology were applied to the backfat analysis. (3) Results: The attitude of Russian consumers to fatty pork is contradictory: consumers note its high fat content as a negative factor, but the presence of fat and intramuscular fat is welcomed because consumers positively associate them with better taste, tenderness, flavor, and juiciness. The fat of the ‘lean’ D pigs did not show a “healthy” fatty acid ratio, while the n-3 PUFA/n-6 PUFA ratio in the fat of the M pigs was the best, with significant amounts of short-chain fatty acids. The highest UFA content, particularly omega 3 and omega 6 PUFA, was found in the backfat of A pigs with a minimum SFA content. The backfat of L pigs was characterized by a larger size of the adipocytes; the highest monounsaturated and medium chain fatty acid contents and the lowest short-chain fatty acid content; the ratio of omega 3 to omega 6 was 0.07, and the atherogenicity index in L backfat was close to that of D, despite the fact that D pigs are a meat type, while L pigs are a meat and fat type. On the contrary, the thrombogenicity index in L backfat was even lower than the D one. (4) Conclusions: Pork from local breeds can be recommended for functional food production. The requirement to change the promotion strategy for local pork consumption from the position of dietary diversity and health is stated. Full article

(This article belongs to the Special Issue Animal-Based Food Consumption - Trends and Perspectives)

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16 pages, 6329 KiB

Open AccessArticle

Red Meat Derived Glycan, N-acetylneuraminic Acid (Neu5Ac) Is a Major Sialic Acid in Different Skeletal Muscles and Organs of Nine Animal Species—A Guideline for Human Consumers

by Marefa Jahan, Peter C. Thomson, Peter C. Wynn and Bing Wang

Foods 2023, 12(2), 337; https://doi.org/10.3390/foods12020337 - 10 Jan 2023

Cited by 9 | Viewed by 3989

Abstract

Sialic acids (Sias) are acidic monosaccharides and red meat is a notable dietary source of Sia for humans. Among the Sias, N-acetylneuraminic acid (Neu5Ac) and 2-keto-3-deoxy-D-glycero-D-galacto-2-nonulosonic acid (KDN) play multiple roles in immunity and brain cognition. On the other hand, N-glycolylneuraminic acid (Neu5Gc) [...] Read more.

Sialic acids (Sias) are acidic monosaccharides and red meat is a notable dietary source of Sia for humans. Among the Sias, N-acetylneuraminic acid (Neu5Ac) and 2-keto-3-deoxy-D-glycero-D-galacto-2-nonulosonic acid (KDN) play multiple roles in immunity and brain cognition. On the other hand, N-glycolylneuraminic acid (Neu5Gc) is a non-human Sia capable of potentiating cancer and inflammation in the human body. However, their expression within the animal kingdom remains unknown. We determined Neu5Ac and KDN in skeletal muscle and organs across a range (n = 9) of species using UHPLC and found that (1) caprine skeletal muscle expressed the highest Neu5Ac (661.82 ± 187.96 µg/g protein) following by sheep, pig, dog, deer, cat, horse, kangaroo and cattle; (2) Among organs, kidney contained the most Neu5Ac (1992–3050 µg/g protein) across species; (3) ~75–98% of total Neu5Ac was conjugated, except for in dog and cat muscle (54–58%); (4) <1% of total Sia was KDN, in which ~60–100% was unconjugated, with the exception of sheep liver and goat muscle (~12–25%); (5) Neu5Ac was the major Sia in almost all tested organs. This study guides consumers to the safest red meat relating to Neu5Ac and Neu5Gc content, though the dog and cat meat are not conventional red meat globally. Full article

(This article belongs to the Special Issue Animal-Based Food Consumption - Trends and Perspectives)

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13 pages, 585 KiB

Open AccessArticle

Red and White Meat Intake in Relation to Gut Flora in Obese and Non-Obese Arab Females

by Jinan Almajed, Sara Al-Musharaf, Manal Abudawood, Shaun Sabico, Esra’a A. Aljazairy and Ghadeer S. Aljuraiban

Foods 2023, 12(2), 245; https://doi.org/10.3390/foods12020245 - 5 Jan 2023

Cited by 2 | Viewed by 3406

Abstract

Background: high meat intake may contribute to several chronic diseases including obesity. However, evidence is insufficient on the relation between red/white meat intake and gut flora among individuals with varying degrees of adiposity. Objective: investigate the association of red/white meat intake with gut [...] Read more.

Background: high meat intake may contribute to several chronic diseases including obesity. However, evidence is insufficient on the relation between red/white meat intake and gut flora among individuals with varying degrees of adiposity. Objective: investigate the association of red/white meat intake with gut flora in Saudi Arabian females with/without obesity. Methods: this observational study involved 92 females with and without obesity (n = 44, 48, respectively) aged 19–25 years. The whole-genome shotgun technique was used to analyze the gut flora. Shannon alpha and Bray–Curtis beta diversity as well as correlation coefficients were used. Results: in the total sample, there were positive correlations between Actinobacteria, Bacteroides (p ≤ 0.05), Flavonifractor plautii (p ≤ 0.0001), and total red meat intake. There were also positive correlations between total white meat intake, Bacteroides, and Faecalibacterium prausnitzii (p ≤ 0.05) in the total sample. In the group without obesity, there was a positive correlation between low white meat intake and Actinobacteria (p = 0.05). In the group with obesity, there was a positive correlation between high white meat intake and Bacteroides (p ≤ 0.001). Conclusion: our findings suggest that meat intake had an impact on the gut flora of Arab adult females, independent of adiposity. Specific strains identified in this study need further investigation to determine their relation to meat intake and obesity. Full article

(This article belongs to the Special Issue Animal-Based Food Consumption - Trends and Perspectives)

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10 pages, 963 KiB

Open AccessArticle

Pork Consumption Frequencies, Attitudes and Sensory Acceptance of Traditional Products in Lithuania

by Violeta Razmaitė, Rūta Šveistienė, Virginija Jatkauskienė and Artūras Šiukščius

Foods 2022, 11(20), 3292; https://doi.org/10.3390/foods11203292 - 20 Oct 2022

Cited by 6 | Viewed by 2574

Abstract

Finding a niche for the wider use of local pigs highlighted the need for information about consumer attitudes regarding pork and traditional products and the acceptability of fatter meat. With the aim to ascertain pork consumption frequency and Lithuanian consumer attitudes towards traditional [...] Read more.

Finding a niche for the wider use of local pigs highlighted the need for information about consumer attitudes regarding pork and traditional products and the acceptability of fatter meat. With the aim to ascertain pork consumption frequency and Lithuanian consumer attitudes towards traditional pork products, as well as acceptability of traditional sausages from the meat of Lithuanian White pigs, a questionnaire-based survey and consumer sensory tests were conducted. A total of 136 meat consumers participated in the study. Respondents reported that they consume fresh or processed pork from 1 to 10 times weekly. Male respondents were more familiar with Lithuanian local pig breeds, while female respondents demonstrated knowledge of pork products. Boomer generation (1946–1964) respondents mostly (χ² = 29.53, df = 10, p < 0.001) had pork at home compared with the respondents of younger generations. There were no significant differences in the blind sensory acceptance between sausages made in a traditional way and cold-smoked with different quantity of salt and commercial sausages of premium quality, while conventional hot-smoked sausages had lower (p < 0.001) overall acceptance. The highest (p < 0.005 and p < 0.01, respectively) acceptance for salt reduction in traditional sausages was demonstrated by the X generation (1965–1980) consumers compared with older boomer and subsequent Y (1965–1980) generations. Full article

(This article belongs to the Special Issue Animal-Based Food Consumption - Trends and Perspectives)

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16 pages, 459 KiB

Open AccessArticle

Red and Processed Meat Consumption in Poland

by Katarzyna Stoś, Ewa Rychlik, Agnieszka Woźniak and Maciej Ołtarzewski

Foods 2022, 11(20), 3283; https://doi.org/10.3390/foods11203283 - 20 Oct 2022

Cited by 17 | Viewed by 4606

Abstract

The aim of the study was to assess the quantity and frequency of meat consumption, especially of red and processed meat, in Poland. The amount of meat consumed was assessed using data from household budget surveys undertaken in 2000, 2010, and 2020. The [...] Read more.

The aim of the study was to assess the quantity and frequency of meat consumption, especially of red and processed meat, in Poland. The amount of meat consumed was assessed using data from household budget surveys undertaken in 2000, 2010, and 2020. The frequency of consumption was assessed using Food Propensity Questionnaire data from 1831 adults in 2019–2020. Poles consumed 1.35 kg of unprocessed red meat and 1.96 kg of total processed meat per person per month in 2020. The consumption of red meat was lower than in the two previous decades; the consumption of processed meat fluctuated. Pork was the most commonly consumed red meat: 40% of adults consumed pork 2–3 times a week. Beef and other unprocessed red meat were most often consumed less than once a month (29.1%). Processed meat was often consumed: 37.8% of adults ate cold cuts, and 34.9% ate sausages and bacon 2–3 times a week. The consumption of red and processed meat in Poland was high and frequent. In particular, the consumption of processed meat exceeded the recommendations and might increase the risk of chronic diseases. It is necessary to implement activities aimed at reducing the consumption of red and processed meat in Poland. Full article

(This article belongs to the Special Issue Animal-Based Food Consumption - Trends and Perspectives)

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13 pages, 406 KiB

Open AccessArticle

Evaluation of Nutritional Quality and Sensory Parameters of Meat from Mallard and Four Species of Wild Goose

by Pär Söderquist, Camilla Olsson, Karina Birch and Viktoria Olsson

Foods 2022, 11(16), 2486; https://doi.org/10.3390/foods11162486 - 17 Aug 2022

Cited by 5 | Viewed by 2567

Abstract

Future challenges concerning protein supply for food and feed include the management of all currently available resources. In Sweden, wildfowl are hunted for several reasons, one of which is to protect growing crops. In this study, meat from wild geese and mallard was [...] Read more.

Future challenges concerning protein supply for food and feed include the management of all currently available resources. In Sweden, wildfowl are hunted for several reasons, one of which is to protect growing crops. In this study, meat from wild geese and mallard was evaluated with respect to its quality and sensory parameters. The most pronounced sensory differences were between meat from the barnacle goose and the Canada goose and between meat from mallards that were farmed and born wild. This study also provides measurements of values for the nutritional and heavy metal contents of the meat from these wildfowl species in order to elucidate their possible use as modern foods. Full article

(This article belongs to the Special Issue Animal-Based Food Consumption - Trends and Perspectives)

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19 pages, 947 KiB

Open AccessEditor’s ChoiceArticle

Understanding Consumers’ Preferences for Protected Geographical Indications: A Choice Experiment with Hungarian Sausage Consumers

by Áron Török, Matthew Gorton, Ching-Hua Yeh, Péter Czine and Péter Balogh

Foods 2022, 11(7), 997; https://doi.org/10.3390/foods11070997 - 29 Mar 2022

Cited by 16 | Viewed by 4111

Abstract

Geographical Indications (GIs) can increase producer margins and contribute to local economic development, but the extent to which they do so depends on the nature of consumer demand. A Discrete Choice Experiment (DCE) considers the value that consumers place on a Protected Geographical [...] Read more.

Geographical Indications (GIs) can increase producer margins and contribute to local economic development, but the extent to which they do so depends on the nature of consumer demand. A Discrete Choice Experiment (DCE) considers the value that consumers place on a Protected Geographical Indication (PGI) in comparison with a leading manufacturer’s brand, as well as the importance of taste variations. Based on an application of DCE to sausages in Hungary, results indicate that a PGI can generate value to consumers exceeding that conveyed by the leading manufacturer’s brand. Consumers’ taste preferences, however, may not be consistent with the specification of GI products. Latent Class (LC) and Random parameter Latent Class (RLC) analyses identify two consumer segments, with the majority of consumers (71%-LC, 65%-RLC) classified as traditionalists, who most value the GI label, while a minority (29%-LC, 35%-RLC) is brand conscious, for whom the GI status is less salient. Both theoretical and business implications for GI marketing and club branding are drawn. Full article

(This article belongs to the Special Issue Animal-Based Food Consumption - Trends and Perspectives)

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Review

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19 pages, 3598 KiB

Open AccessEditor’s ChoiceReview

Meat Consumption, Sustainability and Alternatives: An Overview of Motives and Barriers

by Maria Font-i-Furnols

Foods 2023, 12(11), 2144; https://doi.org/10.3390/foods12112144 - 26 May 2023

Cited by 53 | Viewed by 13674

Abstract

Meat and meat products are important sources of protein in the human diet. However, their consumption or excessive consumption has been questioned as this has been related to sustainability and health issues. Due to this, alternatives to conventional meat consumption, such as meat [...] Read more.

Meat and meat products are important sources of protein in the human diet. However, their consumption or excessive consumption has been questioned as this has been related to sustainability and health issues. Due to this, alternatives to conventional meat consumption, such as meat produced more sustainably or meat alternatives, have been considered. The aim of the present work is to gain insight into the meat consumption of different countries, the motives for and barriers to this consumption, as well as into the consumption of more sustainably produced meat with particular focus on organic meat and meat alternatives. Information on meat consumption has been obtained using FAOSTAT data and maps have been constructed using SAS software. Results showed that, in general, albeit with variations between and within countries, there is a tendency to decrease red meat consumption and increase poultry consumption, while for pork consumption the tendency is less clear. Motives and barriers for meat and meat alternative consumption have been reviewed and it is possible to see that these are very variable and that they, in addition to the intrinsic and extrinsic characteristics of the meat, are also related to consumers’ attitudes and beliefs. Thus, it is important to inform consumers in a truthful and reliable way in order to allow them to make well-founded decisions regarding the consumption of these products. Full article

(This article belongs to the Special Issue Animal-Based Food Consumption - Trends and Perspectives)

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18 pages, 1410 KiB

Open AccessReview

Sustainable Future Protein Foods: The Challenges and the Future of Cultivated Meat

by Karolina A. Chodkowska, Karolina Wódz and Jakub Wojciechowski

Foods 2022, 11(24), 4008; https://doi.org/10.3390/foods11244008 - 11 Dec 2022

Cited by 30 | Viewed by 10002

Abstract

Global pressure from consumers to improve animal welfare, and reduce microbiological risks or the use of antibiotics pose new challenges for the meat industry. Today’s livestock production, despite many undertaken measures, is still far from being sustainable. This forced the need to work [...] Read more.

Global pressure from consumers to improve animal welfare, and reduce microbiological risks or the use of antibiotics pose new challenges for the meat industry. Today’s livestock production, despite many undertaken measures, is still far from being sustainable. This forced the need to work on alternative protein types that come from plants, insects, fungi, or cell culture processes. Due to some technical and legal barriers, cultivated meat is not present on the European market, however, in 2020 it was approved in Singapore and in 2022 in the USA. While the technology of obtaining cell cultures from animal muscles has been known and successfully practiced for years, the production of a stable piece of meat with appropriate texture, taste, and smell, is still a problem for several scientific groups related to subsequent companies trying to obtain the highest quality product, in line with the expectations of customers. Although the work on optimal cell meat production has been going on for years, it is still in an early stage, mainly due to several limitations that represent milestones for industrial production. The most important are: the culture media (without animal serum), which will provide an environment for optimal muscle development, natural or close to natural (but still safe for the consumer) stable scaffolds for growing cells. Here, we review the actual knowledge about the above-mentioned challenges which make the production of cellular meat not yet developed on an industrial scale. Full article

(This article belongs to the Special Issue Animal-Based Food Consumption - Trends and Perspectives)

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