Search Results (440)

Modern meat processing faces several challenges, including high resource consumption, environmental impact, and the need to enhance the nutritional and biological value of finished products. In this context, interest is growing in functional plant-based ingredients capable of improving the quality of meat products. The aim of this study was to evaluate the effect of adding 0.01% hemp protein powder and 0.01% sea buckthorn extract (based on the weight of unsalted raw material) on the nutritional, technological, and microbiological characteristics of cooked-smoked sausages. The results demonstrated an increase in total protein content, a 2.5-fold rise in tocopherol levels, as well as a 17.9% improvement in the Amino Acid Score of threonine and a 2.48% increase in the biological value of protein. Samples enriched with plant-based components exhibited enhanced organoleptic properties and greater storage stability over 36 days. In addition, extrusion parameters for the production of the protein additive were optimized, resulting in a stable functional ingredient. Full article

The constitutive model is widely employed to characterize the rheological properties of metallic materials under high-temperature conditions. It is typically derived from a series of high-temperature tests conducted at varying deformation temperatures, strain rates, and strains, including hot stretching, hot compression, separated Hopkinson pressure bar testing, and hot torsion. The original experimental data used for establishing the constitutive model serves as the foundation for developing phenomenological models such as Arrhenius and Johnson–Cook models, as well as physical-based models like Zerilli–Armstrong or machine learning-based constitutive models. The resulting constitutive equations are integrated into finite element analysis software such as Abaqus, Ansys, and Deform to create custom programs that predict the distributions of stress, strain rate, and temperature in materials during processes such as cutting, stamping, forging, and others. By adhering to these methodologies, we can optimize parameters related to metal processing technology; this helps to prevent forming defects while minimizing the waste of consumables and reducing costs. This study provides a comprehensive overview of commonly utilized experimental equipment and methods for developing constitutive models. It discusses various types of constitutive models along with their modifications and applications. Additionally, it reviews recent research advancements in this field while anticipating future trends concerning the development of constitutive models for high-temperature deformation processes involving metallic materials. Full article

This study investigates the long-term performance of flexible anti-collision rings after 12 years of service on the Xiangshan Port Highway Bridge. Stepwise loading–unloading tests at multiple loading rates (0.8–80 mm/s) were performed on the anti-collision rings, with full-field strain measurement via digital image correlation (DIC) technology. The results show that: The mechanical response of the anti-collision ring shows significant asymmetric tension–compression, with the tensile peak force being 6.8 times that of compression. A modified Johnson–Cook model was developed to accurately characterize the tension–compression force–displacement behavior across varying strain rates (0.001–0.1 s⁻¹). The DIC full-field strain analysis reveals that the clamping fixture significantly influences the tensile deformation mode of the anti-collision ring by constraining its inner wall movement, thereby altering strain distribution patterns. Despite exhibiting a corrosion gradient from severe underwater degradation to minimal surface weathering, all tested rings demonstrated consistent mechanical performance, verifying the robust protective capability of the rubber coating in marine service conditions. Full article

There is still a need to develop scenarios and models aimed at substituting fuelwood and reducing the use of fossil fuels such as liquefied petroleum gas (LPG), on which low-income rural households in the Global South often depend. The use of these fuels for cooking and heating in domestic and productive activities poses significant health and environmental risks. This study validated, in three different phases, the sustainability of a model for the production and use of biogas from the treatment of swine-rearing wastewater (WWs) on a community farm: (i) A Multi-Criteria Analysis (MCA), incorporating environmental, social/health, technical, and economic criteria, identified the main weighted criterion to C8 (use of small-scale technologies and low-cost access), with a score of 0.44 points, as well as the Tubular biodigester (Tb) as the most suitable option for the study area, scoring 8.1 points. (ii) Monitoring of the Tb over 90 days showed an average biogas production of 2.6 m³ d⁻¹, with average correlation 0.21 m³ Biogas kg Biomass⁻¹. Using the experimental biogas production rate (k = 0.0512 d⁻¹), the process was simulated with the BgMod model, achieving an average deviation of only 10.4% during the final production phase. (iii) The quantification of benefits demonstrated significant reductions in firewood use: in Scenario S1 (kitchen energy needs), biogas replaced 83.1% of firewood, while in Scenario S2 (citronella essential oil production), the substitution rate was 24.1%. In both cases, the avoided emissions amounted to 0.52 tons of CO_2eq per month. Finally, this study proposes a synthesised, community-based rural biogas framework designed for replication in regions with similar socio-environmental, technical, and economic conditions. Full article

The aim of this study was to evaluate the influence of genotype and diet on geese from crossbreeding meat lines Tapphorn (T) and Eskildsen (E). This study was conducted on 240 crossbred geese assigned to two dietary groups: an SBM diet group fed a standard soybean-based diet and an LPS diet group fed a yellow lupin-based diet. Birds were reared under identical management conditions and slaughtered at 17 weeks of age. The following traits were recorded: meat colour (CIELab), pH₂₄, cooking loss, breast and thigh muscle texture (shear force and energy), and sensory traits. The results showed a significant effect of both genotype and diet on meat quality. The LPS diet lowered shear force and energy (by ~11%, p < 0.001), reduced cooking loss in breast muscles (by ~5%, p < 0.001), and improved the juiciness and flavour of thigh muscles. The ET genotype positively influenced the meat colour intensity (lower L*, higher a*), while the lupin-based diet improved technological parameters, especially the water-holding capacity. The results confirm that replacing soybean meal with yellow lupin protein is an effective nutritional strategy that can improve goose meat quality and sustainability without compromising the sensory quality. These outcomes support developing soy-free feeding strategies in goose production to meet consumer expectations and reduce reliance on imported feed. Full article

Background: The growing demand for nutritionally balanced, gluten-free products has encouraged the development of innovative formulations that deliver both sensory quality and functional benefits. Combining rice and legume flours offers promising alternatives to mimic gluten-like properties while improving nutritional value. This study aimed to develop a gluten-free fusilli noodle using extruded flours based on mixtures of Japanese rice (JR) and chickpea (CP) particles. Methods: A 2³ factorial design with augmented central points was applied to evaluate the effects of flour ratio (X₁, CP/JR, 20–40%), feed moisture (X₂, 24–30%), and extrusion temperature (X₃, 80–120 °C) on responses from process properties (PPs), extruded flours (EFs), and noodle properties (NPs). Results: Interaction effects of X₃ with X₁ or X₂ were observed on responses. On PP, X₁ at 120 °C reduced the mechanical energy input (181.0 to 136.2 kJ/kg) and increased moisture retention (12.0 to 19.8%). On EF, X₁ increased water-soluble solids (2.3 to 4.2 g/100 g, db) and decreased water absorption (8.6 to 5.7 g/g insoluble solids). On NP, X₁ also affected their cooking properties. The mass increase was greater at 80°C (140 to 174%), and the soluble-solids loss was greater at 120 °C (9.3 to 4.5%). The optimal formulation (X₁–X₂–X₃: 40–30%–80 °C) yielded noodles with improved elasticity, augmented protein, and enhanced textural integrity. Conclusions: Extruded flours derived from 40% chickpea flour addition and processed under mild conditions proved to be an effective strategy for enhancing both the nutritional and technological properties of rice-based noodles and supporting clean-label alternative products for gluten-intolerant and health-conscious consumers. Full article

Three-dimensional food printing (3DFP), a specialized application of additive manufacturing (AM), employs a layer-by-layer deposition process guided by digital image files to fabricate edible structures. Utilizing heavily modified 3D printers and Computer-Aided Design (CAD) software technology allows for the precise creation of customized food items tailored to individual aesthetic preferences and nutritional requirements. Three-dimensional food printing holds significant potential in revolutionizing the food industry by enabling the production of personalized meals, enhancing the sensory dining experience, and addressing specific dietary constraints. Despite these promising applications, 3DFP remains one of the most intricate and technically demanding areas within AM, particularly in the context of modern gastronomy. Challenges such as the rheological behaviour of food materials, print stability, and the integration of cooking functions must be addressed to fully realize its capabilities. This article explores the possibilities of applying classical modified 3D printers in the food industry. The behaviour of certain recipes is also tested. Two test case scenarios are covered. The first scenario is the work and formation of a homogenized meat mass. The second scenario involves finding a chocolate recipe that is suitable for printing relatively detailed chocolate decorative elements. The current advancements, technical challenges, and future opportunities of 3DFP in the field of engineering, culinary innovation and nutritional science are also explored. Full article

This study investigated the meat quality, sensory properties and microbiology of Angus beef after a short dry or wet aging. For that, a total of 16 Biceps femoris muscles from female Aberdeen Angus x Charoles calves were used. Half of these underwent a technological aging process in the carcass (dry aging) for 7 days, whilst the remaining were filleted, vacuum-packed and stored at refrigerated conditions (wet aging) for 7 days at 4 ± 2 °C. The type of aging affected the ratio of the myoglobin forms but did not translate into differences in the instrumental colour measurements. Dry aging led to minor water release after the application of a force (17.58 dry-aged vs. 31.09 wet-aged) or after cooking and yielded higher hardness and lower shear force in the Warner–Braztler shear force test compared to wet aging. Nevertheless, these differences were not appreciated at the sensory level. Higher counts of mesophilic aerobic bacteria (11.66%) and enterobacteria (3.68%) were found in samples subjected to dry aging. Full article

This study evaluated the effect of freezing for up to 120 days on the physicochemical and technological properties of hamburgers made from Botucatu rabbit does slaughtered at 3, 12, and 24 months of age. The parameters were evaluated as follows: surface color (L*, a*, b*), pH using an insertion pH meter, cooking loss using a grill, storage loss based on weight differences, shear force in cooked samples using a texture analyzer, shrinkage percentage, chemical composition (moisture, protein, lipids, and ash), and lipid oxidation, determined by measuring the concentration of malondialdehyde in the burgers at different storage intervals (0, 60, and 120 days) under freezing conditions (−18 °C). The results indicated that increased storage time and animal age reduced tenderness and increased lipid content (p < 0.05). Burgers made from younger does showed higher levels of lipid oxidation. Age also influenced color (greater redness and lower lightness in older animals) and chemical composition, with older does producing burgers with higher protein and lower moisture and mineral content. However, all samples remained within the limits established by Brazilian legislation. This study recommends using meat from does of different ages for hamburger production, as all variations met the required legal standards. Full article

Rich in bioactive compounds, pigmented rice offers superior antioxidant capacity compared to non-pigmented rice. Processing methods like milling, parboiling, thermal treatments (e.g., extrusion cooking), and biobased approaches (e.g., germination and fermentation) impact the technological and nutritional properties of pigmented rice. All products with added pigmented rice showed improved total phenolic content and antioxidant capacities. Extrusion cooking improved technological properties of dough, bread, and bakery products by modifying the pasting properties of rice. Germination and fermentation enhanced bakery products’ nutritional value by increasing gamma-aminobutyric acid (GABA) levels. Pigmented rice flour can enhance the volume, crumb firmness, and elasticity of gluten-free (GF) bread, especially with ohmic heating. It improved sensory qualities and consumer acceptance of various baked products and extruded snacks. While pigmented rice-based pasta and noodles had compromised cooking qualities, germination improved noodle cooking qualities. Pre-processing techniques like parboiling and micronisation show potential for improving pigmented rice’s technological properties and warrant further study. In conclusion, pigmented rice can enhance the technological and nutritional qualities of bread, bakery products, and snacks. Future researches should focus on agronomic advancement, optimization of pre-processing and processing techniques, exploring varietal differences among pigmented rice cultivars, and promotion of consumer awareness and market potentials. Full article

This study evaluated the potential of three ancient Sicilian tetraploid wheat genotypes—‘Margherito’, ‘Perciasacchi’, and ‘Russello’—for organic pasta production, compared to the national variety ‘Cappelli’. Significant variations in particle size distribution were found, with ‘Russello’ exhibiting the highest proportion of fine particles and the greatest protein content (14.30% d.m.). ‘Perciasacchi’ displayed the highest gluten index (81.26%). ‘Margherito’ and ‘Cappelli’ had the highest antioxidant activity, with ‘Margherito’ showing elevated levels of lutein and total carotenoids. Rheological analysis revealed differences in dough properties. ‘Perciasacchi’ exhibited the highest dough stability and P/L ratio (6.57), whereas ‘Russello’ showed the lowest values for both. Additionally, ‘Russello’ had lower consistency (12 B.U.), reduced gel stability, and limited water retention in the visco-amylographic analysis. Pasta quality was evaluated based on cooking time, water absorption, and texture. Cooking time ranged from 10 to 12 min, with ‘Russello’ and ‘Margherito’ showing lower water absorption. Texture analysis indicated that ‘Margherito’ pasta was the least firm, while ‘Russello’ showed the greatest loss of consistency when overcooked. From a sensory perspective, ‘Russello’ had lower firmness, but a stronger semolina flavor and surface roughness. ‘Cappelli’ had the most intense cooked pasta odor, while ‘Perciasacchi’ was the hardest and least sticky, though less flavorful. The results support the use of ancient tetraploid wheat genotypes as valuable resources for sustainable, high-quality pasta production. Full article

Maintaining quality of life through functional autonomy is crucial for supporting aging in place. While assistive technologies and architectural adaptations have received significant attention, there is limited knowledge on how older adults independently adapt domestic routines using everyday household products. Background/Objectives: This study aimed to explore how functionally independent older adults manage key domestic tasks and to identify user-driven adaptations that could inform inclusive product design. Methods: We conducted a qualitative field study involving non-participant observations and in-depth case studies with 20 older adults aged 65–85 living in urban Chile. Participants were observed while performing cooking, dishwashing, and waste disposal activities. Thematic analysis and axial coding, based on grounded theory principles, were applied to identify adaptation strategies and usability barriers. Results: Participants employed a range of adaptation strategies across tasks, including temporal redistribution of effort, spatial reorganization, informal tool use, and reliance on social support. These adaptations reflected creative and situated responses to physical and environmental constraints. Many strategies could be interpreted as emergent user solutions, offering practical insights for the inclusive and low-cost redesign of everyday objects. Conclusions: Older adults actively modify their interactions with domestic environments to preserve autonomy and functionality. Recognizing and incorporating these emergent user adaptations into product design processes can strengthen inclusive design practices, support aging in place, and inform public health strategies aimed at promoting independence among aging populations. Full article

This review aims to give evidence of the current developments and potential applications of emerging technological methods to improve the technological performance and the sensorial acceptability of wholegrain products. The review explores the technologies based on physical, i.e., micronization, steam explosion, high hydrostatic pressure, extrusion cooking, ohmic heating, and 3D printing, and biotechnological methods, such as fermentation and enzymatic treatments in the pre-milling, milling, and transformation steps of wholegrain products. The literature from the past decade for this review article was collected from electronic databases such as ScienceDirect, PubMed, Google Scholar, and Web of Science. Full article

This study explored a novel application of bacterial preparations, derived from lactic acid bacteria (LAB) and acetic acid (AAB), to preserve ready-to-cook minced pork. Two LAB and AAB cell-free supernatant mixtures were evaluated as raw meat additives during nine refrigerated storage days. Both treatments effectively stabilized the meat’s pH (final values around 5.54) and oxidation reduction potential (final ORP values around 336–349 mV), while preserving color parameters (L*, a*, b*) without significant degradation. Lipid oxidation, measured by TBARS, was significantly reduced in treated samples (0.34–0.37 mg MDA/kg) compared to the control (0.43 mg MDA/kg) by day 9. Microbial counts were markedly lower: total viable counts in treated samples did not exceed 3.2 log CFU/g, whereas the count in the control reached 4.6 log CFU/g. Exploratory factor analysis (EFA) revealed that microbial growth was the dominant factor affecting quality deterioration, while lipid oxidation and color stability formed distinct quality axes. Functional principal component analysis (FPCA) showed that among treatments, the combination of Lactiplantibacillus plantarum O24 and Gluconobacter oxydans KNS32 (T2) demonstrated the most effective biopreservation, achieving the best microbiological and oxidative stability. This study introduces the novel, synergistic use of LAB and AAB preparations as a clean-label biopreservation strategy for addressing minced meat products. Full article

Extrusion cooking is an innovative, advanced processing technology widely used in the food and feed industries. With growing concerns over the health attributes of food, the effects of extrusion cooking on the functional characteristics of natural medicinal and edible plants (NMEPs) have attracted increasing attention from researchers. This review, based on recent literature on extrusion cooking, systematically summarizes its impact on the physical properties; functional components, such as total polyphenols, total flavonoids, total polysaccharides, and total saponins; and pharmacological activities, including antioxidant, hypoglycemic, hypolipidemic, and anti-inflammatory effects, of NMEPs. The aim is to provide a scientific basis for the application of extrusion cooking technology in the advanced processing of these resources. Full article