Search Results (173)

Two types of chito were evaluated: non-pressed (NP, immediate consumption) and pressed (P, for sale). The characteristics were analysed in samples of three years (2021–2023). The pH, water activity (a_w), proximate composition, heme iron, sodium chloride (NaCl), water soluble nitrogen (WSN), color, metmyoglobin (MMb), texture, lipid oxidation (Thiobarbituric acid reactive substances, TBARS), and microbiological analysis were evaluated, while volatile compounds were identified in NP and P. The a_w value showed a mean value of 0.70 in NP and P, values reported for typical commercial dried meat samples. However, P showed higher pH values (5.65–5.75), as well as a high level of fat (6.44–15.03%), NaCl (10.93–11.21%), lipid oxidation (3.88–6.32 mg MDA/kg meat), and hardness (223.67–574.01 N), with a browner color than NP, whereas microbial counts were similar between NP and P. Typical breakdown products derived from lipid oxidation were the main volatile compounds detected in chito, with aldehydes and alcohols being the most detected in P. The results suggest that some of the physicochemical characteristics, as well as the volatile profile, showed some differences between both types of chito, which suggests that there was a variation in the meat product associated with the making processes. Full article

The growing demand for biofuels, especially ethanol produced from corn, has driven the production of co-products such as dried distillers grains with solubles (DDGS). With a high protein content (around 30%), fiber, and minerals, DDGS presents an economical alternative for animal nutrition, replacing traditional sources like soybean meal while maintaining productive performance and reducing costs. This study evaluated the total replacement of soybean meal with DDGS in the diet of confined Holstein cattle, focusing on weight gain, feed intake, digestibility, feed efficiency, animal health, meat quality, and economic viability. The 24 animals received diets with 80% concentrate, containing either DDGS or soybean meal, and no significant differences were observed in terms of body weight (p = 0.92), feed intake (p = 0.98), or feed efficiency (p = 0.97) between the two treatments. The average daily gain was 1.25 and 1.28 kg for cattle in the DDGS and soybean meal groups, respectively (p = 0.92). Regarding metabolic and digestive parameters, no relevant changes were found in blood levels, except for higher serum cholesterol (p = 0.03) levels in animals fed DDGS. The digestibility of neutral detergent fiber (NDF) (p = 0.03) and acid detergent fiber (ADF) (p = 0.05) was lower in the DDGS group, while the digestibility of ether extract was higher (p = 0.02). Rumen fluid analysis revealed an increase in the production of short-chain fatty acids (p = 0.01), such as acetic and butyric acids (p = 0.01), in the DDG-fed animals. In terms of meat quality, animals fed DDGS produced meat with lower levels of saturated fatty acids (SFA) (p = 0.05) and higher levels of unsaturated fatty acids (UFA) (p = 0.02), especially oleic acid (p = 0.05). This resulted in a healthier lipid profile, with a higher UFA/SFA ratio (p = 0.01). In terms of economic viability, DDGS-based diets were 10.5% cheaper, reducing the cost of production per animal by 7.67%. Profitability increased by 110% with DDGS compared to soybean meal, despite the high transportation costs. Therefore, replacing soybean meal with DDGS is an efficient and economical alternative for feeding confined cattle, maintaining zootechnical performance, increasing meat lipid content and improving fatty acid profile, and promoting higher profitability. This alternative is particularly advantageous in regions with easy access to the product. Full article

Food irradiation is gaining popularity worldwide due to its potential to extend shelf life, improve hygienic quality, and meet trade requirements. The electron paramagnetic resonance (EPR) method is a reliable and sensitive technique for detecting untreated and irradiated foods. This study investigated the effectiveness of EPR in identifying irradiated meat and seafood containing bones. Beef, lamb, chicken, and various fish were irradiated with electron beams at different doses and analysed using an EPR spectrometer. During irradiation, the food samples were surrounded by small ice bags to prevent autodegradation of cells and nuclei. After the irradiation process, the samples were stored at −20 °C. For EPR signal recording, the flesh, connective tissues, and bone marrow were removed from the bone samples, which were then oven-dried at 50 °C. The EPR spectra were recorded using an X-band EPR analyzer. Unirradiated and irradiated samples were identified based on the nature of the EPR signals as well as the g-values of symmetric and asymmetric signals. The study found that the EPR method is effective in distinguishing between unirradiated and irradiated bone-containing foods across nearly all applied radiation doses. The peak-to-peak amplitude of the EPR signals increased with increasing radiation doses. It was observed that unirradiated bone samples showed low-intensity symmetrical signals, while irradiated samples showed typical asymmetric signals. Overall, the study demonstrated that the EPR method is a reliable and sensitive technique for identifying irradiated foods containing bones and can be used for the control, regulation, and proper surveillance of food irradiation. Full article

Yak meat jerky, a traditional high-protein food commonly consumed in high-altitude regions, is often produced via air-drying, which may adversely affect its nutritional quality and digestibility. This study systematically compared the gastrointestinal digestion profiles of air-dried yak meat (ADM) and vacuum freeze-dried yak meat (VFDM) using a dynamic in vitro human stomach–intestine (DHSI-IV) system. Key digestive parameters, including gastric emptying kinetics, particle size distribution, and protein hydrolysis, were evaluated under physiologically relevant conditions. VFDM exhibited superior hydration capacity, contributing to delayed gastric emptying of the mixed solid–liquid phase (t_1/2 = 85.1 ± 1.0 min) compared to ADM (t_1/2 = 80.4 ± 1.2 min), indicating increased gastric satiety. Conversely, VFDM showed a faster solid-phase gastric emptying (t_1/2 = 107.2 ± 0.8 min) relative to ADM (t_1/2 = 113.1 ± 2.7 min), likely due to improved texture and rehydration. Both jerky types exhibited progressive particle disintegration; by 180 min, large particles (>2.0 mm) decreased to 16.88% ± 2.63% in ADM and 20.04% ± 0.64% in VFDM (p > 0.05). Protein digestibility, measured by SDS-PAGE and the degree of hydrolysis (DH), was significantly higher in VFDM (38.5 ± 3.6%) than in ADM (34.0 ± 0.1%, p < 0.05), with VFDM demonstrating more rapid and extensive protein degradation across gastric and intestinal phases. These improvements may be attributed to the porous microstructure and reduced processing-induced protein cross-linking in VFDM, facilitating enhanced enzyme access. Overall, vacuum freeze-drying substantially improved yak jerky protein digestibility, offering the potential for the development of meat-based functional foods targeted at individuals with compromised gastrointestinal function. Full article

The aim of this study was to evaluate the effect of marinade type and marinating time on the physicochemical and sensory properties of pork tenderloin cooked using low-temperature, vacuum-sealed cooking. The study included marinades based on pineapple juice, red wine, kefir and a mixture of dried herbs. The assessment of the effect of marinades was based on the analysis of the color, texture, chemical composition and organoleptic properties of the meat after cooking using the sous vide method. In the experimental part, instrumental determinations of color and texture, analysis of the chemical composition and sensory assessment of the meat were carried out. Marinating for 12 h in red wine and dry marinating causes darkening of the meat. The hardness of meat marinated after 2 h increased compared to the control group; similar relationships were observed for gumminess and chewiness. However, after 12 h of marinating, the hardness of cycle 1 and hardness of cycle 2, as well as chewiness and gumminess, were significantly reduced below the level of the characteristics for the control group, except for the meat marinated in wine. Meat marinated in red wine and using the dry method received higher scores, while longer marinating resulted in more favorable scores. Full article

Pulsed electric field (PEF), a novel non-thermal processing technology, shows great potential in meat processing by regulating macromolecule metabolism and food quality. This study examined the effects of PEF pretreatment at varying electric field strengths (1, 2, and 3 kV/cm) and durations (30, 60, and 90 s) on the color, texture, moisture distribution, free amino acids, and flavor compounds in air-dried duck meat. PEF pretreatment significantly increased brightness (p < 0.05), while PEF treatment (3 kV/cm, 30 s) improved the textural properties of air-dried duck meat, reducing chewiness and hardness by 65.44% and 59.97%, respectively. It promoted myofibril disruption and vacuolization, reducing water mobility and improving moisture retention. Enhanced endogenous enzyme activity under PEF facilitated protein degradation, boosting total free amino acid content, particularly umami and sweet amino acids (glutamic acid, alanine). PEF pretreatment also elevated key aroma compounds, such as hexanal, methyl caprate, and 4-methyl valerate, improving the flavor profile of air-dried duck meat. This study provides technical support for integrating PEF technology into traditional poultry processing. Full article

In this study, we aimed to develop soy protein-derived edible porous hydrogel scaffolds for cultured meat based on mechanical anisotropy to mimic the physical and biochemical properties of muscle tissues. Based on the traditional Japanese Ito-Kanten (thread agar) freeze–thaw process, we used liquid nitrogen directional freezing combined with ion crosslinking to fabricate an aligned scaffold composed of soy protein isolate (SPI), carrageenan (CA), and sodium alginate (SA). SPI, CA, and SA were dissolved in water, heated, mixed, and subjected to directional freezing in liquid nitrogen. The frozen gel was immersed in Ca²⁺ and K⁺ solutions for low-temperature crosslinking, followed by a second freezing step and lyophilization to create the SPI/CA/SA cryogel scaffold with anisotropic pore structure. Furthermore, C2C12 myoblasts were seeded onto the scaffold. After 14 d of dynamic culture, the cells exhibited significant differentiation along the aligned structure of the scaffold. Overall, our developed anisotropic scaffold provided a biocompatible environment to promote directed cell differentiation, showing potential for cultured meat production and serving as a sustainable protein source. Full article

One approach to improving population nutrition is the development of widely consumed minced meat products (MMPs) enriched with biologically active compounds such as polyunsaturated fatty acids, dietary fibers, and iron. This study investigated the functional–technological properties and chemical composition of MMPs with plant supplements—fenugreek and dried leaves of blackcurrant (DLBC). The emulsion stability of minced meat was assessed based on the mass fraction of the intact emulsion, which lost a certain amount of moisture and fat after heat treatment. The water-holding capacity (WHC), fat-holding capacity (FHC), energy value as well as a proximate composition, including the total iron content were determined using standard methods. Sensory evaluation was conducted using quantitative descriptive analysis and profile analysis methods based on the descriptors of appearance, consistency, cross-sections appearance, flavour, and taste. The protein content of MMPs with plant supplements ranged from 16.4 to 19.0%. Fenugreek increased iron levels from 1.27 ± 0.03 mg/100 g to 2.14 ± 0.04 mg/100 g. FHC and WHC values in samples with fenugreek or DLBC surpassed control values by 6.3–23.0% and 2.7–5.0%, respectively. Sunflower oil, fenugreek, and DLBC not only enhanced nutritional value, but also improved functional–technological properties, sensory quality, and reduced heat-treatment losses. These MMPs can be classified as health-oriented foods suitable for dietary adjustments. Full article

The study aimed to evaluate the quality of the coated freeze-dried chicken meat using gelatin-chitosan film enriched with Tunisian rosemary extract. The quality was evaluated on the basis of physical and barrier properties, as well as lipid oxidation for coated and uncoated chicken meat. Chicken breast meat was cut into small pieces, pasteurized, and coated with the active film solution. The active gelatin-chitosan film enriched was prepared with different concentrations of rosemary extract (0 to 2%). The application of the coating solution, with or without ultrasonic treatment was conducted. Subsequently, the samples were subjected to freeze drying for 72 h. The water activity, color, hygroscopic, and rehydration properties of the freeze-dried coated meat were measured. Moreover, the lipid oxidation of the coated vs. uncoated meat was also investigated during a 6 month storage period. Results showed that the coating can form a non-porous surface, which resists the exchange of water vapor, thereby decreasing hygroscopicity and rehydration rates. Likewise, the reduction in the color change and the level of malondialdehyde proved that the active coating allowed good preservation of the meat samples against lipid oxidation during the storage period. However, the application of coating with the use of ultrasound treatment did not positively affect lipid oxidation reduction, and an even higher value was observed in comparison to samples immersed in film forming solutions without ultrasound treatment. It can be concluded that the phenolic compounds incorporated into the film matrix had antioxidant activity, minimizing the extent of lipid oxidation in foods. Full article

Avocado seeds (which are discarded during fruit processing) generate residue that could be utilized in pig feeding. The objective of this study was to test the effects of dietary inclusion of dried-milled avocado seeds (DAS) on pig performance, nutrient and energy digestibility, plasma biochemical parameters, and carcass and meat traits. Twenty-four Landrace × Large White barrows (24 kg body weight, BW) were randomly allocated to three experimental treatments: control diet (CO; 18% CP, 1.12% Lys, and 14 MJ ME/kg), and two diets in which 100 or 200 g DAS/kg partially replaced a CO diet (S10 and S20, respectively). Pigs were individually housed (22 ± 1 °C), and feed and water were provided ad libitum. Animals were weighed weekly and individual intake was monitored daily. The total tract apparent digestibility (TTAD) and nitrogen balance were determined. The experiment ended at 40 kg BW, when the animals were slaughtered for blood and tissue sampling. Voluntary feed intake was not affected by the addition of up to 200 g DAS/kg to the diet. However, growth, nutrient TTAD, and nitrogen retention were depressed at the highest DAS inclusion level. The nutritional characteristics of longissimus lumborum muscle were not affected by DAS ingestion. The inclusion of up to 100 g DAS/kg in the diets of growing pigs could be used to add value to this waste product. Full article

Pseudomonas aeruginosa is an opportunistic pathogenic bacterium, responsible for several life-threatening infections due to its multiple virulence factors and problematic multi-drug resistance, hence the necessity to find alternatives such as competitive probiotics. Pediococcus pentosaceus MZF16 is an LAB strain, isolated from traditional dried meat “Ossban”, with high probiotic potential. Our study investigated the capacity of P. pentosaceus MZF16 to counteract P. aeruginosa H103 using several tests on intestinal cells (analysis of cytotoxicity, inflammation, adhesion/invasion) and on the in vivo Caenorhabditis elegans model. The effect of MZF16 on the quorum sensing of the pathogen was also examined. We found that P. pentosaceus MZF16 was able to reduce H103 cytotoxicity and inflammatory activity and prevented pathogen colonization and translocation across Caco-2/TC7 cells. MZF16 also exerted an anti-virulence effect by attenuating quorum-sensing (QS) molecules and pyoverdine production and extended C. elegans lifespan. The obtained results highlight the potential of P. pentosaceus MZF16 probiotic strain as an anti-Pseudomonas aeruginosa alternative and establish a basis for elucidating the mechanisms of P. pentosaceus MZF16 involved in countering P. aeruginosa virulence. Full article

Ferulic acid is an antimicrobial and antioxidant phenolic compound located in the cell walls of plants and therefore classified as a natural antioxidant. The objective of this study was to assess the antimicrobial and antioxidant potential of ferulic acid as a substitute for nitrites in the elaboration of dried meat. Four treatments were evaluated: dried meat without nitrites or ferulic acid, (control treatment), dried meat with nitrites, dried meat with 0.05% of ferulic acid, and dried meat with 0.1% of ferulic acid. The antioxidant activity, lipid oxidation, and microbiological quality were evaluated throughout the dried meat shelf life. The protein, fat, and ash content was not different between the treatments with nitrites and ferulic acid (p > 0.05) and all values were within the ranges established for these nutrients. Regarding the moisture content, although there was a difference between treatments (p < 0.05), the values found were within the reported range (5–15%) in dried meat. Treatment with nitrites had the highest sodium content (p < 0.05), although all treatments surpass the daily consumption of sodium recommended by the World Health Organization. In addition, color differences would not be noticeable to the human eye. Treatments with ferulic acid exhibited the highest (p < 0.05) antioxidant activity and the lowest lipid oxidation and total aerobic mesophile counts. Finally, the change in the formulation of dried meat using ferulic acid instead of nitrites was not perceptible to panelists in sensory evaluation. These findings suggest that the incorporation of ferulic acid, when added to dried meat, can improve its oxidative stability and increase its antioxidant activity. In conclusion, the use of ferulic acid at a concentration of 0.1% is recommended because, at this concentration, the antioxidant activity was greater, and the oxidation was below the threshold of perceived rancidity. However, further research is needed to study the effect of nitrite substitution using ferulic acid in combination with other potential natural antioxidants. Full article

Frequent consumption of processed meat has been classified as carcinogenic to humans by the International Agency for Research on Cancer (Group 1), while red meat has been classified as probably carcinogenic (Group 2A). Mutagenic and carcinogenic compounds formed by heating in protein-rich food include, among others, heterocyclic aromatic amines (HAAs). Modifying the heat treatment of meat and using natural additives with antioxidant properties can lead to a reduction in their formation. The aim of this study was to determine polar HAAs (imidazoquinolines, IQ and MeIQ; imidazoquinoxalines, 8-MeIQx and 4,8-DiMeIQx; and phenylimidazopyridine, PhIP) in pork loin prepared without additives and with three types of dried fruit (apricots, cranberries, and prunes), baked in a roasting bag. HAAs were isolated from meat samples by solid-phase extraction. Quantitative analysis was performed by high-performance liquid chromatography with fluorescence detection (FLD) and a diode array detector (DAD). Only two HAAs, 8-MeIQx and PhIP, were detected in extracts isolated from meat samples. The total content of these compounds in meat roasted without additives was 5.9 ng/g. Using a dried fruit stuffing content of 200 g/kg of meat reduced these concentrations in dishes prepared with prunes, apricots, and cranberries by 42%, 47%, and 77%, respectively. Full article

Ajwain essential oil and thyme essential oil naturally contain important bioactive compounds. Various researchers have discovered that these compounds contribute biological benefits for living things such as humans and animals. Bioactive compounds found in essential oils, such as terpenes and terpenoids, possess antibacterial and flavouring qualities, making them promising natural preservatives in the food business. This study investigates the effect of essential oil treatment methods on their incorporation into dehydrated beef and its subsequent sensory acceptability. The meat samples underwent hot air blanching and oil treatment with doses of 0.75 mL and 1.5 mL, respectively. Subsequently, the samples were dried at 55 °C for 6 h after each treatment. The identification and quantification of volatile chemicals were performed using headspace solid-phase microextraction and gas chromatography–mass spectrometry. Thymol, γ-terpinene, p-cymene, and β-pinene were the predominant compounds before and after the treatments. The findings revealed that the application of ajwain and thyme essential oil treatments resulted in significant differences in the final concentration of monoterpenes. However, the sensory evaluation indicated that the ajwain and thyme essential oil samples received similar overall ratings. Consequently, ajwain essential oil could be a suitable alternative to thyme in beef jerky. Full article

Newly developed formulas of ready-to-eat (RTE) products, despite conforming to the latest nutritional trends involving low-processed and high-protein products, may pose a risk of promoting the growth of Listeria monocytogenes during shelf life. Food safety experts recommend challenge tests to assess the growth potential of L. monocytogenes, which will ultimately provide microbiological evidence to determine the food safety limit. The present study evaluated whether RTE uncured vacuum-packed pork bars with dried plasma met the 100 CFU/g safety level at the end of shelf life under certain storage conditions and aimed to develop predictive models for the growth of L. monocytogenes in the above product. The bars were artificially inoculated with a mixture of three strains of L. monocytogenes at two different inoculum densities of 2 log CFU/g and 5 log CFU/g and stored at three different temperatures (2, 4, and 6 °C) and then subjected to microbiological evaluation at specific time intervals up to 21 storage days. The growth potential (Δ-value) for RTE pork bars contaminated with 2 log CFU/g L. monocytogenes inoculum was 0.36, 0.14, and 0.91 log CFU/g at 2, 4, and 6 °C, respectively, while for bars contaminated with 5 log CFU/g inoculum, they were −0.36, −0.40, and 0.64 at 2, 4, and 6 °C, respectively. Statistically higher growth potential (p < 0.05) was detected for RTE bars contaminated with 2 log CFU/g inoculum than with 5 log CFU/g. The results indicate that this type of product must be classified as a food category: “Ready-to-eat foods able to support the growth of L. monocytogenes, other than those intended for infants and for special medical purposes” (Category 1.2. according to EU Regulation 2073/2005). The newly created models can also describe L. monocytogenes growth in an environment where factors, such as temperature, pH, and a_w, change with time. The results showed that a higher inoculum density statistically reduced the growth potential values of L. monocytogenes compared to a lower density. Full article