Search Results (460)

Chicory root has been used in traditional medicine, as a vegetable, and as a coffee substitute, and over the years it has become popular for its inulin content, becoming one of the major commercial sources of inulin for food applications. This review is intended to update knowledge in the field of chicory root inulin application and commercial inulin, as its use has been on the rise over the past decade. The techno-functional behavior of inulin in foods is primarily related to its degree of polymerization, and it can be used in various products such as dairy, meat, bakery products, and confectionery. In addition to providing basic information about the structure and properties of inulin, this review explores chicory root and commercial inulin’s application in the aforementioned categories of food products by suggesting the appropriate amount of added inulin to achieve the desired properties, the form in which it is used, its functional role, key processing conditions, and its limitations. Inulin can be used to improve the nutritional value of foods, modify texture, replace fat and sugar, and enhance probiotic viability; however, its impact on sensory characteristics cannot be neglected. Full article

Oyster mushroom cultivation results in the generation of large amounts of by-products, the improper disposal of which can have adverse environmental consequences. The utilization of mushroom stem waste as a functional feed ingredient could serve as a promising strategy for its sustainable management and the development of alternative feed resources. This experiment investigates the effects of dietary enrichment with dried oyster mushroom stem waste of the Pleurotus ostreatus species (OMSW) on lamb growth performance and meat quality indices. Twenty-four 3-month-old male Chios lambs were randomly assigned to three groups; a control group (C) that received a basal diet; the P2 group that was offered a concentrate supplemented with 2% dried OMSW; and the P4 group, supplemented with 4% OMSW. Individual feed intake and body weight measurements were recorded weekly during the 28-day experimental period for each lamb. At the end of the feeding trial, lambs were fasted for 12 h and slaughtered. The internal organs (spleen, kidneys, liver, lungs, and heart) were then weighed, along with the hot carcass for each lamb. After 24 h at refrigerated storage, cold carcass weight was recorded and samples of longissimus thoracis muscle were collected from each lamb for subsequent meat quality assessment. No significant differences were observed among the three groups in feed intake and body weight throughout the experiment. Hot and cold carcass and internal organs’ weights were also not affected by OMSW addition. Moreover, meat quality characteristics, such as pH, color, water holding capacity, shear force values and intramuscular fat were similar among the experimental groups. Meat oxidative stability during refrigerated storage was ameliorated (p = 0.002), possibly due to the antioxidant activity exerted by the phenolic compounds contained in OMSW, without any adverse effects on the meat fatty acid profile. These findings indicate that OMSW may be successfully incorporated into growing lamb diets up to 4% as an alternative feed without adverse effects on intake, production or meat quality. Full article

This study investigated the effects of apple, oak, and mesquite wood chip types on the physicochemical properties, VOC profiles, and sensory characteristics of brined smoked goat meat. Boneless muscles were brined in 1% NaCl and randomly assigned to a non-smoked control group or three wood chip-smoked groups. All smoked groups showed significantly lower TBARS values than the control (p < 0.05), indicating improved oxidative stability, whereas pH, cooking loss, and Warner–Bratzler shear force did not differ significantly among groups, indicating that fundamental textural properties were preserved. Notably, mesquite- and oak-smoked meats exhibited significantly higher abundances of key smoke-derived phenolic compounds—including guaiacol, phenol, o-cresol (2-methylphenol), and 2-methoxy-5-methylphenol—and sulfur-containing compounds such as carbon disulfide and hexathiane, which correlated with reduced off-flavor scores and significant improvements in smoke flavor and overall acceptability compared to the control and apple-smoked groups (p < 0.05). These findings demonstrate that smoking goat meat with mesquite or oak wood chips is an effective processing strategy to mask the perception of species-specific off-flavor and enhance overall sensory acceptability. Full article

In recent years, increasing attention has been paid to limiting the use of nitrates and nitrites in meat products due to concerns regarding their potential health implications. Despite their important technological role in ensuring microbiological safety, oxidative stability, and the development of sensory characteristics of meat products, their use raises health concerns among consumers. These concerns are primarily associated with the potential formation of N-nitrosamines, some of which have been classified possible human carcinogens. In this context, there is growing interest in natural functional additives consistent with the clean-label concept and the zero-waste approach, including raw materials derived from fruit-processing by-products. Fruit-processing by-products, especially berry pomace, are a rich source of phenolic compounds with antioxidant and antimicrobial properties. Current evidence indicates that the bioactive compounds present in berry pomaces effectively reduce lipid oxidation and exhibit antimicrobial potential, which may contribute to inhibiting the growth of undesirable microorganisms in meat products. However, the effectiveness of this activity depends on several factors, including the type of berry pomace, its phenolic profile, the form of application (e.g., powder, extract, or freeze-dried material), the concentration applied, the type of meat product and the storage conditions. Consequently, berry pomaces should be regarded as natural ingredients supporting nitrite reduction strategies in meat products rather than as complete substitutes for nitrites. Furthermore, although berry pomaces exhibit considerable functional potential, their effectiveness in reducing nitrite levels depends on the type of meat product, its formulation, and the applied processing conditions. Among berry pomaces, red currant pomace (Ribes rubrum) has recently attracted increasing scientific interest because of its rich phenolic profile and promising functional properties. However, compared with chokeberry, blueberry, blackberry, and blackcurrant pomaces, relatively few studies have investigated its application in meat products. Therefore, further research is needed to confirm its technological functionality, antimicrobial efficacy, and potential contribution to nitrite-reduction strategies under different meat-processing conditions. Full article

This study aimed to evaluate the impact of selected lactic acid bacteria (LAB) strains isolated from the meat plant production environment (Lactiplantibacillus plantarum OP1 and Lacticaseibacillus paracasei OP3) on the quality and physicochemical properties of innovative beef dry-fermented sausages. As part of the experiment, four treatments were prepared: a control treatment with salt (C), a treatment with a curing mixture (P), and two treatments inoculated with LAB strains (OP1 and OP3) and salt. Samples were analyzed immediately after the completion of a 35-day ripening process and after 3 months of refrigerated storage in vacuum packaging. Analyses revealed that the total lactic acid bacteria (LAB) counts remained at high levels, ranging from 8.19 to 9.64 log CFU/g after the 3-month storage period. The application of autochthonous LAB strains improved the microbiological stability and exhibited bioprotective potential by significantly limiting the growth of native Enterobacteriaceae and coagulase-positive staphylococci compared with the control group (p < 0.05). Regarding the basic composition of the innovative beef dry-fermented sausages, it was observed that treatments inoculated with LAB strains (particularly L. paracasei OP3) exhibited greater dehydration. This resulted in higher protein and salt content, as well as significant increases in textural parameters in the OP3 samples, including hardness (82.39 N), gumminess, and chewiness. The addition of starter cultures also affected the oxidative stability: both strains significantly reduced (p < 0.05) the oxidation-reduction potential (ORP), while the TBARS index was significantly lowered by OP1 and maintained below the sensory detection limit by OP3 treatment. Full article

Developing plant-based burgers with meat-like quality characteristics remains a technological challenge due to the diverse functional properties of plant proteins and their interactions with other ingredients during processing. This study provides a comprehensive characterization of three types of plant-based burgers made from soy, pea, and wheat proteins, which are analogues of traditional meat burgers. A multidimensional analytical approach highlights the relationships between protein origin, heat treatment, and product quality. Instrumental measurements of physical properties (color L*, a*, b*; texture) and chemical properties (volatile compound profile analysis and determination of polycyclic aromatic hydrocarbons (PAHs)) of the tested meat analogues were carried out for food toxicology and food-quality assessment. A consumer acceptability test with untrained participants included the evaluation of six sensory attributes. Wheat burgers were distinguished by the highest lightness L* and proportion of yellow b*, but the lowest hardness and springiness. Soy burgers were the darkest, with the highest hardness and elasticity. PAH profile indicated the lowest total “heavy” PAHs in pea burgers. Pea burgers obtained the best results in the consumer acceptability test with untrained participants regarding texture and overall appearance. The comparative evaluation of soy, pea, and wheat protein matrices demonstrates that different plant protein sources influence the quality attributes of plant-based meat analogues in distinct ways. These matrix-dependent differences provide useful insights for selecting appropriate protein systems and processing strategies to improve texture, safety, and consumer acceptability. Full article

Meat and meat products are highly susceptible to microbial spoilage, lipid oxidation, moisture loss, discoloration, and sensory deterioration, creating a need for effective, safe, and sustainable packaging solutions. Although previous studies have investigated biodegradable polymers, nanomaterials, and active packaging systems separately, an integrated assessment connecting material design, preservation mechanisms, safety, sustainability, and commercial feasibility remains limited. This review addresses this gap by critically evaluating recent advances in biodegradable nanocomposite films and coatings for meat preservation. Current evidence demonstrates that the incorporation of nanoscale reinforcements and bioactive agents into biopolymer matrices can enhance their mechanical performance, gas and moisture barrier properties, antimicrobial activity, antioxidant capacity, and controlled release behavior. However, these advantages are strongly influenced by the nanofiller characteristics, concentration, dispersion, polymer-nanofiller interactions, food matrix composition, and storage conditions. Excessive nanomaterial incorporation may promote aggregation, induce structural defects, reduce flexibility, and increase migration concerns. Despite promising preservation outcomes, most available studies remain limited to laboratory-scale investigations, variable testing protocols, and insufficient validation under real commercial conditions. Key challenges hindering industrial adoption include nanoparticle migration, long-term safety assessment, regulatory uncertainty, production costs, consumer acceptance, and limited life-cycle evaluation. Future research should focus on safe-by-design formulations, standardized real-food testing, scalable manufacturing approaches, controlled-release technologies, and integrated assessments of preservation efficiency, safety, economic feasibility, and environmental sustainability. Overall, biodegradable nanocomposite packaging represents a promising approach for extending meat shelf life; however, successful commercialization requires balancing enhanced preservation performance with safety assurance and industrial practicality. Full article

Lactic Acid Bacteria (LAB) and other starter cultures play key roles in fermented meat products by influencing fermentation, safety, sensory properties, and metabolite formation. Metabolomic approaches based mainly on mass spectrometry, including GC-MS, LC-MS, and CE-MS, as well as nuclear magnetic resonance (NMR), provide useful tools for characterizing volatile and non-volatile metabolites, monitoring quality, and identifying candidate biomarkers. This narrative review summarizes recent studies from the past seven years on metabolomic approaches applied to fermented meat products, with emphasis on LAB, starter cultures, and metabolites related to quality, safety, and fermentation. Overall, metabolomics can support the holistic characterization of fermented meat products and improve understanding of microbial activity during fermentation and ripening. Full article

The growing demand for meat products has made quality and safety assessment a priority throughout production, processing, storage, distribution, and consumption. Meat quality encompasses sensory attributes, physicochemical properties, nutritional composition, microbial status, freshness, and safety-related characteristics. Conventional sensory, physicochemical, and microbiological methods provide reliable reference measurements, but they are generally time-consuming, labor-intensive, destructive, and unsuitable for real-time or online inspection. This review summarizes recent advances in non-destructive technologies for meat quality assessment, including spectroscopy, imaging and machine vision, odor and taste sensing, ultrasonic and electrical methods, low-field nuclear magnetic resonance, and multi-source information fusion. After outlining the fundamental principles and representative applications of each technology, this review further compares the types of sensing information they provide, the quality attributes they are suitable for assessing, their application scenarios, practical limitations, and model validation requirements. Current evidence indicates that these technologies have considerable potential for rapid screening, process monitoring, quality visualization, and intelligent evaluation. However, practical deployment still requires reliable reference measurements, representative calibration datasets, robust models, external validation, and standardization across instruments and production conditions. Future research should prioritize sensor miniaturization, calibration transfer, standardized datasets, explainable intelligent evaluation, and practically deployable multi-source fusion. Full article

Color is a critical sensory attribute of foods that strongly influences consumer perception, acceptance, and purchasing decisions. As health-oriented consumption increases, natural pigments are progressively replacing synthetic colorants. Red algal phycobiliproteins (PBPs) have gained attention in related industries for their vivid water-soluble colors and potential health-promoting properties. Phycoerythrin (PE), phycocyanin (PC), and allophycocyanin (APC) are key pigment proteins responsible for their characteristic coloration. However, variations in algal species, season, and cultivation environments make PBP composition, yield, and quality difficult to standardize. This review summarizes red algal PBPs, covering algal sources, extraction and purification, physicochemical properties, biological functions, regulatory frameworks, and future directions. Major red seaweed sources, PBP types, and extraction strategies are compared, with cyanobacterial PBP studies incorporated where direct red algal evidence is limited. Evidence suggests that red algal PBPs are promising for clean-label, water-based, and mildly processed foods, including beverages, dairy products, confectionery, and meat alternatives, but their application is constrained by sensitivity to heat, light, oxygen, and pH. Beyond coloration, PBPs exhibit antioxidant, anti-inflammatory, anticancer, antibacterial, and metabolic health-promoting activities. Overall, red algal PBPs have considerable potential as dual-function ingredients, although commercialization requires advances in raw material standardization, stability-enhancement strategies, process optimization, clinical validation, and regulatory harmonization. Full article

This study investigated the effects of drying methods, namely freeze-drying and vacuum-drying, and heating plate temperature (20 °C, 40 °C, and 60 °C) on the drying kinetics, specific energy consumption, proximate chemical composition, colour, peroxide value, pH and cutting force of beef eye of round muscle, pork loin, and chicken fillet. Drying time ranged from 360 min for pork loin freeze-dried at 60 °C to 1050 min for beef eye of round muscle vacuum-dried at 20 °C, and freeze-drying was generally faster than vacuum-drying at the corresponding temperature settings. Among the tested models, the logarithmic model provided the best fit to changes in the moisture ratio, with R² values of 0.9972–0.9997 and RMSE values of 0.0053–0.0151. Increasing the drying temperature reduced the specific electrical energy consumption per kilogram of dried product in both drying methods, which was associated with shorter drying times at higher temperatures. Fat and protein contents did not differ significantly in products dried at 20 °C and 40 °C, but decreased at 60 °C, reaching 8.85–12.26 g/100 g d.m. and 76.16–79.86 g/100 g d.m., respectively. Drying also affected lipid oxidation and pH. At 20 °C and 40 °C, changes in peroxide value were moderate, whereas at 60 °C lipid oxidation markedly increased, especially in chicken meat and vacuum-dried samples. Both drying methods reduced pH compared with the raw material, with the greatest decrease observed at 60 °C, particularly after vacuum-drying. The highest L* value among dried samples was recorded for chicken fillet freeze-dried at 20 °C (85.44), whereas the lowest was observed on the surface of beef eye of round muscle vacuum-dried at 60 °C (41.98). Increasing temperature decreased lightness and redness but increased yellowness and cutting force. Cutting force ranged from 35.7 N for chicken fillet freeze-dried at 20 °C and cut across the fibres to 231.4 N for beef eye of round muscle vacuum-dried at 60 °C and cut along the fibres. These results indicate that the drying method and temperature strongly affect the quality attributes of dried meat and should be selected according to the desired product characteristics. Future studies should focus on the optimisation of drying parameters for specific meat types and include a broader quality assessment, particularly microbiological safety and sensory properties. Full article

Tea tree essential oil (TTO), extracted from Melaleuca alternifolia, is a terpene-rich botanical antimicrobial with demonstrated broad-spectrum activity against foodborne pathogens and spoilage microorganisms. Its bioactivity is principally attributed to oxygenated monoterpenes, most notably including terpinen-4-ol, γ-terpinene, and α-terpinene, whose structure–activity relationships govern interactions with microbial membranes and intracellular targets. This review provides a comprehensive, mechanistically grounded analysis of TTO as a sustainable antimicrobial platform for food preservation applications. The physicochemical determinants of TTO performance are critically assessed, encompassing chemotype-dependent compositional variability, hydrophobicity, limited aqueous solubility, and oxidative instability, with emphasis on how these properties constrain efficacy in complex food matrices. Antimicrobial mechanisms are systematically examined, including membrane permeabilization, disruption of cellular homeostasis, oxidative stress induction, and quorum-sensing interference. Focus is placed on nanostructured delivery systems, including nanoemulsions, biopolymer-based encapsulants, and hybrid nanocomposites, that improve physicochemical stability, modulate release kinetics, and potentiate antimicrobial activity. The integration of these engineered formulations into edible coatings, active packaging, and sanitation protocols across fresh produce, meat, and dairy systems is evaluated in the context of practical food safety applications. Translational limitations are addressed, including volatility, sensory incompatibility, regulatory constraints, and concentration-dependent cytotoxicity considerations. Collectively, this review positions TTO-based nanoformulations as a scientifically promising and technologically scalable approach to next-generation food preservation, while identifying critical gaps that must be resolved to support regulatory acceptance and commercial implementation. Full article

Although chitosan (CS)- and essential oil (EO)-based packaging systems have been widely reviewed, a focused synthesis connecting nano-delivery design with interfacial regulation, film-network evolution, release behavior, and preservation performance in real food systems remains lacking. This review addresses that gap by examining CS-based nano-delivery systems for EOs in active food packaging, with an emphasis on how carrier design and multiscale organization govern functional performance. Major delivery strategies, including nanoemulsions, nanoparticles, nanogels, Pickering emulsions, nanofibrous systems, and nanocomposites, are discussed in relation to EO stabilization, dispersion uniformity, and controlled release. Their effects on film microstructure, mechanical and barrier properties, thermal stability, optical behavior, and antimicrobial and antioxidant activities are further evaluated alongside preservation outcomes in fruits, vegetables, dairy products, meat, and aquatic products. Particular attention is given to structure-function relationships across the carrier, interface, and film-network levels, and to the distinction between established active-packaging functions and emerging smart-packaging applications. Current challenges include EO compositional variability, limited cross-study comparability, sensory constraints, migration and regulatory concerns, and insufficiently scalable fabrication routes. Future work should prioritize mechanism-informed interfacial design, standardized evaluation frameworks, food-specific release-preservation correlations, and scalable green manufacturing. Full article

The structure, functionality, nutritional value, and sensory properties of food are significantly influenced by interactions between proteins and carbohydrates. These interactions occur through hydrogen bonding, electrostatic forces, hydrophobic interactions, and, in many cases, the covalent attachment of sugars to proteins via the Maillard reaction. High starch content in food matrices promotes interactions between proteins and starch components such as amylose and amylopectin, affecting gelation, retrogradation, and thickening. These interactions improve shelf stability and product quality. Additionally, protein–carbohydrate interactions regulate nutrient digestibility and glycemic response, playing a crucial role in the development of functional foods for diabetes and weight management. In silico studies have demonstrated that dietary fibers like pectin and cellulose can improve water retention and textural properties in processed meat products. Furthermore, processing techniques such as enzymatic hydrolysis, fermentation, pulsed electric fields (PEF), and low-temperature drying have been found to improve the functional properties and shelf life of food products. This review synthesizes recent findings on protein–carbohydrate interactions and highlights their potential in creating healthier, more appealing, and sustainable foods that align with modern consumer preferences. Full article

Red deer meat represents a sustainable and nutritious alternative to conventional meats, owing to its favourable nutritional profile, and extensive farming practices. The post-rut period is a physiologically demanding phase, particularly for stags, due to energy depletion associated with the mating season. This study evaluated the effects of feed supplementation during the post-rut period on physicochemical, technological and sensory properties of meat from farmed red deer. Meat samples from 22 farmed red deer (11 hinds and 11 stags) were collected from two supplemented groups (n = 8 each; 4 male + 4 female) and a control group (n = 6; 3 male + 3 female). The longissimus thoracis et lumborum (LTL) and semimembranosus (SM) muscles were analysed. Supplementation was applied for 60 days during the post-rut period and consisted of protein-rich and phytogenic feed mixtures containing alfalfa, oat protein, herbs and plant-based additives. Muscle type, sex and supplementation significantly affected meat quality (p ≤ 0.05). After ageing, pH values were lower in stags than in hinds, particularly in control and group II animals (5.43 vs. 5.55, p < 0.05), whereas supplemented group I showed greater pH stability. Shear force values were influenced by muscle type × feeding group interaction, with the lowest values observed in SM muscle from group II (15.94 N). Protein content was significantly affected by supplementation, sex and muscle type (p < 0.01), with the highest values generally observed in supplemented stags, particularly in the LTL muscle. Supplemented groups also exhibited more favourable selected sensory attributes, including lower livery flavour intensity and reduced hardness scores (p ≤ 0.05), although overall sensory quality did not differ significantly between groups. These findings suggest that targeted feed supplementation during the post-rut period may influence selected physicochemical, technological and sensory traits of venison, with some responses being more pronounced in stags. Full article