Search Results (49)

Antimicrobial food packaging is considered a promising technology to improve food safety by inhibiting or reducing the growth of food microorganisms and minimizing the need for preservatives. This study aimed to develop and evaluate carboxymethyl cellulose (CMC) films integrated with bacteriocins for antibacterial efficacy. Plantaricin W was assessed as a potential bacteriocin for activation of CMC to control the dangerous food-borne pathogen, Listeria monocytogenes. Minced beef samples were inoculated with L. monocytogenes ATCC BAA-679 and treated with plantaricin W-activated food packaging. The results showed a significant reduction of the target pathogen by approximately 1 log cycle compared to the control group. Enterocin F4-9 is a novel bacteriocin that acts on Gram-negative microbes that were not affected by plantaricin W. Therefore, a novel food packaging activated with plantaricin W and enterocin F4-9 was developed to broaden their antimicrobial activity. The effect of this film on meat-associated microbes was investigated. The results demonstrated that the film significantly reduced the counts of mesophilic and psychotropic bacteria by 86.67% and 96.67%, respectively. Additionally, the pH values of the treated meat samples were significantly lower than those of the untreated controls. The obtained findings indicated that bacteriocin-activated CMC films could potentially be utilized as antimicrobial packaging in modern food technology. Full article

Oxidative stress is one of the main factors affecting food stability; therefore, antioxidant additives are generally used as food supplements for shelf-life improvement. In this work, the use of an antioxidant gel based on natural polysaccharides was tested on different types of meat, such as hamburger, beef steak, and horse fillet. The oxidative stability was measured on minced meat by Oxitest reactor, an automated tool performing accelerated shelf-life analysis by monitoring the fat oxidation process. The primary and secondary shelf-life of the gel was evaluated by DPPH assay. The effect of the gel on meat shelf-life was examined by colorimetry providing information about the color variation (∆E) during time. Treated meats showed lower color variation compared to untreated samples. Moreover, some color coordinates were selected as markers to follow the oxidation phenomenon. In conclusion, the antioxidant gel was found to preserve meat from oxidation, increasing stability during shelf-life. Full article

Addressing the prevalent issue of excessive fat consumption in contemporary diets, a novel method has been devised for the preparation of an emulsion gel enriched with healthful fatty acids which possesses superior emulsification characteristics. This innovative approach aims to serve as a viable substitute for the fat content in beef mince. This paper aims to evaluate the effect of emulsion gels, formulated primarily with Chinese yam as the key ingredient, on the emulsification properties and microstructural characteristics of beef mince. The findings indicate that, when the proportion of fat substituted by the emulsion gel reaches 50%, the surface hydrophobicity of the beef mince attains a value of 37.34%, which approximates that of beef tallow. Furthermore, the water retention capacity of this formulation is significantly superior to that of the other test groups (p < 0.05). Additionally, when the fat replacement with emulsion gel is increased to 75%, the protein solubility is observed to be 22.85 mg/mL. As the quantity of emulsion gel increases, the gel structure of the beef mince undergoes a gradual densification. This alteration is accompanied by a statistically significant upward trend in the overall α-helix content (p < 0.05), whereas the β-turn angle exhibits an opposite trend and the β-sheet content demonstrates a biphasic pattern, initially increasing and subsequently decreasing. Notably, the random coil of the emulsion gel reaches its minimum when the fat content is at 50%, corresponding to a state of maximal stability in the beef mince. This study provides a basis for developing research into meat products with a healthier fat profile. Full article

The significance of Escherichia albertii as a foodborne pathogen is increasingly acknowledged, but the assessment of its occurrence and transmission remains challenging due to the lack of validation of selective isolation, detection, and identification methods. The aim of the present study was to examine its presence on various meat samples at the retail level in order to assess a potential foodborne transmission and its occurrence in clinical stool samples. First, the evaluation and selection of a selective enrichment broth and isolation medium, combined with an optimized identification by MALDI-TOF MS, as well as a suitable DNA extraction method and a PCR-based detection strategy were developed. After the evaluation of existing isolation strategies and the formulation of an adapted enrichment and isolation medium, 100% isolation specificity was not achieved. An identity confirmation of suspected colonies remains necessary. A total of 292 samples, including 45 beef fillet, 51 minced beef, 50 pork fillet, 30 minced pork, 30 chicken carcass, 51 chicken fillet, and 35 minced chicken samples were examined. Samples were all collected at the retail level, including supermarkets and local butcheries. Escherichia albertii was isolated from two chicken fillets (3.9%) and additionally detected in one minced chicken (4.5%) and two other chicken fillet (4.5%) samples by a PCR assay. All beef and pork samples tested negative for its presence, but transmission through these meat types cannot be excluded, as it potentially correlates with the level of fecal contamination that was significantly higher on poultry products. With other hygienic conditions and processing steps applied, the presence of E. albertii on food can therefore differ in other parts of the world. Escherichia albertii was present in 0.4% of the 2419 clinical stool samples examined. The future development of a chromogenic isolation medium, as well as further extensive epidemiologic approaches and a genomic comparison of human, food, and animal isolates, could enhance the assessment of the emerging pathogen status and its potential as a foodborne hazard. Full article

When stored at chill temperatures, vacuum-packed (VP) lamb has a much shorter shelf-life than VP beef, primarily due to its higher pH, which could be linked to the higher fat content. The higher pH would create more favourable conditions for the growth of spoilage bacteria, resulting in a shorter shelf-life of meat. To determine the effects of fat on meat shelf-life as it relates to pH, a series of shelf-life trials at 2 °C were conducted using VP beef and lamb mince with varying fat contents (i.e., control with ~5%, 20%, and 50%) as a model system to red meat primal cuts. The results showed that higher fat content reduced the shelf-life of VP beef mince by 24% and lamb mince by 12.5%. This reduction was accompanied by significantly (p < 0.05) decreased glucose and lactic acid levels. Throughout storage, a higher fat content in beef and lamb mince generally resulted in a higher pH by 0.1 (p < 0.05) compared to the respective controls. Higher fat content mince also had faster lactic acid bacteria growth rates (by up to 0.13 Log10 CFU/g/day) and higher maximum populations of presumptive enteric bacteria up to 1.3 Log₁₀ CFU/g (p < 0.05). These results suggest that fat content can negatively influence the shelf-life of VP red meat through lowering glucose and lactic acid levels, raising the pH, and increasing LAB growth rate and maximum population levels of presumptive enteric bacteria. Full article

This study aims to assess the capability of using a specially designed device to monitor changes in gas concentration (CO₂, NH₃, H₂S, and O₂) in the atmosphere above the minced beef meat, during storage at refrigerated temperature. With its array of sensing channels, the multi-gas detector device facilitates the detection of precise gas concentrations in sensitive environments, enabling the monitoring of various processes occurring within stored meat. To delve into the connection between microbial activity and gas emissions during storage, fluctuations in microbial populations in the meat were observed, focusing on prevalent meat microbiota such as lactic acid bacteria (LAB) and Enterobacteriaceae. A significant reduction of O₂ content in the stored samples was observed after seven days (p < 0.05), while a significant release of CO₂ was detected on the fourth day of storage. Significant changes (p < 0.05) in the gas content were tracked until the 11th day of storage followed by intensive microbial growth. NH₃ and H₂S levels remained undetectable throughout the experiment. The results showed a correlation between an increase in gas content in the headspace and an increase in the number of LAB and Enterobacteriaceae in meat. Modern multi-gas detector devices can indirectly determine microbial contamination in closed meat packaging. Full article

Consumer interest in healthier meat products has grown in recent years. Therefore, the use of plant powders as natural preservatives in the composition of pork and beef products could be an alternative to traditional meat products. This study aimed to assess the effect of different powders, such as blackcurrant, chokeberry, rowan berries, apple, tomato, garlic, and rhubarb, on the microbial growth dynamics in minced pork and beef during refrigerated storage. The total counts of aerobic microorganisms, Pseudomonas spp., yeasts, and molds were examined according to ISO methods. The polyphenolic profiles of plant powders and supplemented minced pork and beef samples were determined by HPLC-MS. The antioxidative capacity of the plant powders was analyzed using a spectrophotometric method. The findings of the study revealed that supplemented minced pork and beef samples had similar polyphenolic profiles and microbial growth dynamics. The highest antioxidative capacity was observed for anthocyanin-rich berry powders. In both minced pork and beef, rhubarb powder was the most effective plant material for inhibiting microbial growth, followed by blackcurrant pomace powder. In conclusion, all of the plant powders used in the present study can be used for the valorization of minced meat products, providing both antimicrobial and antioxidant effects. Full article

The purpose of this study was to identify the most effective method for enhancing the quality of beef gel during refrigeration. To achieve this objective, the effects of various types of starch on the physicochemical properties and microstructure of beef gel during refrigeration were investigated. In this study, ground beef gel was chosen as the research subject, and six different types of starch were added: 6% tapioca starch, cassava-modified starch (acetylated distarch phosphate, ADSP), potato starch (PSP), modified potato starch (acetate starch, SA), corn starch (CSP), and modified corn starch (hydroxypropyl distarch phosphate, HPDSP). The quality indicators of ground beef were measured and analyzed throughout the cold storage at 4 °C on days 1, 3, 5, 7, and 9. The results demonstrated that the water capacity of beef mince supplemented with PSP and HPDSP was significantly greater (p < 0.05). Additionally, the gel strength was found to be the highest, while the mesh structure formed in the ADSP group was the greatest. Furthermore, HPDSP, PSP, and SA effectively inhibited the oxidation of meat fat, with SA showing a relatively good effect on delaying the oxidation of meat mince protein. The addition of starch can, to a certain extent, inhibit lipid and protein oxidation in meat mince. In conclusion, starch significantly enhances the quality of beef mince by improving water retention, gel strength, and microstructure during refrigeration. Full article

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

Due to their antioxidant activity, alkylresorcinols (ARs) extracted from by-products could represent promising natural and innovative antioxidants for the food industry. This study tested the ability of ARs isolated from wheat bran to increase the shelf-life of minced-meat models stored at 4 °C for 9 days. Fifteen alk(en)ylresorcinols (C17–C25) were recognized by GC/MS, showing good radical-scavenging (200.70 ± 1.33 μmolTE/g extract) and metal-chelating (1.38 ± 0.30 mgEDTAE/g extract) activities. Two ARs concentrations (0.01% and 0.02%) were compared to sodium ascorbate (0.01% and 0.10%) on color (CIELAB values L*, a*, b*, chroma, and hue) and oxidative stability (lipid hydroperoxides, thiobarbituric acid reactive substances (TBARS), and volatile organic compounds (VOCs)) of minced-beef samples. ARs-treated samples were oxidatively more stable than those formulated with sodium ascorbate and the negative control, with significantly lower contents of hydroperoxides and VOCs (hexanal, 1-hexanol, and 1-octen-3-ol) throughout the experiment (p < 0.001). However, no effect on color stability was observed (p > 0.05). Since 0.01% of ARs was equally or more effective than 0.10% sodium ascorbate, those results carry important implications for the food industry, which could reduce antioxidant amounts by ten times and replace synthetic antioxidants with natural ones. Full article

The nutritional quality of plant-based meat analogues compared to traditional meat products has been questioned in recent commentary, particularly in relation to protein quality and micronutrient bioavailability. However, the attributes of specific products within this category are unclear. We therefore undertook a comprehensive assessment of the compositional and functional attributes of v2food^® (Sydney, Australia) plant-based mince, including an assessment of the effects of reformulation, including the addition of amino acids, ascorbic acid, and different forms of elemental iron. The protein digestibility and protein quality of v2food^® plant-based mince were comparable to beef mince in the standardized INFOGEST system, and favourable effects on microbiota composition and short-chain fatty acid (SCFA) production were demonstrated in an in vitro digestion system. The use of ferrous sulphate as an iron source improved in vitro intestinal iron absorption by ~50% in comparison to other forms of iron (p < 0.05), although levels were ~3-fold lower than beef mince, even in the presence of ascorbic acid. In conclusion, the current study identified some favourable nutritional attributes of plant-based v2food^® mince, specifically microbiota and SCFA changes, as well as other areas where further reformulation could be considered to further enhance the bioavailability of key nutrients. Further studies to assess the effect of plant-based meat analogues on health measures in vivo will be important to improve knowledge in this area. Full article

This study aimed to determine the usage potential of vacuum-dehydrated ground beef in beef patty production. First, the fresh ground beef was dehydrated in vacuum dryers at 25, 35, and 45 °C for dehydration kinetics and color change. Then, the vacuum-dehydrated ground beef was rehydrated, and three different beef patties were separately produced using fresh ground beef, the rehydrated ground beef, and a mixture of the two (1:1). According to the results, the dehydration significantly decreased the L*, a*, and b* values of ground beef; however, after rehydration, the L* and b* values were not significantly different from the control values. The cooking loss for beef patties produced with rehydrated ground beef was higher than the control. However, there was no significant difference in the sensory of the beef patties among the treatments. In conclusion, there is potential for using vacuum-dehydrated ground beef in beef patty production. Full article

Dill (Anethum graveolens L.) essential oil (DEO) obtained by hydrodistillation (HD) and lipid extracts (DSE₁ and DSE₂) obtained by supercritical CO₂ extraction (SFE) were used as potential antioxidants and antimicrobial agents in beef burgers at two different concentrations (0.075 and 0.15 µL/g). The chemical profile of the lipid extracts and their in vitro antimicrobial activity against the common pathogens E. coli and L. monocytogenes (MIC and MBC) were determined. The quality and shelf life of the burgers were monitored through (lipid oxidation—TBARS test; protein oxidation—thiol group content and selected biogenic amine content) and microbiological quality (Enterobacteriaceae—EB, aerobic mesophilic bacteria—TAMB, lactic acid bacteria—LAB). Dill lipid extracts (DEO and DSE₁) significantly (p < 0.05) reduced lipid oxidation and protein oxidation in beef burgers, while the lipid extract (DSE₂) showed pro-oxidative effects. The strongest antimicrobial potential against EB was found in SFE₁150 (1.15 log cfu/g). Putrescine, cadaverine, histamine, and tyramine were not detected in any of the analyzed samples during the storage period, while the total content of biogenic amines ranged from 21.4 mg/kg to 285 mg/kg. Generally, it can be concluded that dill essential oil (DEO) and extract DSE₁ can be used as novel natural additives in minced-meat products. Full article

The influences of various m-γ-PGA (0.08–0.20%, w/w) concentrations on the properties of minced beef meat paste in terms of rheological properties, texture, moisture distribution, and microstructures were evaluated. The results indicated that m-γ-PGA enhanced the water-holding capacity, gel strength, texture, and whiteness of the minced beef meat paste. Based on the microstructural results, m-γ-PGA helped form a more organized and compact gel, thereby limiting the migration of water through the gel matrix. In contrast to the control group, the water-holding property, gel strength, and whiteness of minced meat paste gels with m-γ-PGA content of 0.12% increased from 75.89%, 584.51 g·cm, and 61.83 to 79.91%, 780.87 g·cm, and 62.54, respectively (p < 0.05), exhibiting the highest water-holding property and gel strength. Thus, m-γ-PGA exhibits great potential for minced meat paste products as a healthy gel water retainer and enhancer in low-fat meat products. Full article

Knowledge of micronutrient content of commercial plant-based meat alternatives (PBMAs) is limited. This study aimed to identify changes in micronutrient content of PBMAs over time, as well as how micronutrient levels of PBMAs compare to similar meat products using product audit data. An online audit of PBMAs in Tesco and Sainsbury’s was conducted in 2021 and 2023. On-pack information was extracted and inputted into Excel. Products were categorised, with categories containing on-pack micronutrient content for ≥2 products compared with similar meat products using data from Nutritics software and descriptive statistics applied. Nutrient claim thresholds were used to determine how many PBMAs were eligible to make a ‘source of’ or ‘high in’ claim for vitamin B12 (≥0.38 μg and ≥0.75 μg/100 g, respectively) and iron (≥2.1 mg and ≥4.2 mg/100 g, respectively). Results: Around 7% of products (n = 23/351 in 2021 and n = 22/324 in 2023) reported vitamin B12 content on-pack and 8% of products reported iron content on-pack (n = 28/351 for 2021 and n = 25/324 for 2023). All products contained levels adequate to make a ‘source of’ claim, with around 22% (2021) and 41% (2023) of these products eligible to make a ‘high in vitamin B12’ claim and 14% (2021) and 28% (2023) eligible to make a ‘high in iron’ claim. Median vitamin B12 and iron content/100 g was higher in 2023 products for 5/6 and 4/5 categories, respectively, with no change in the other category. For 2023 data, PBMAs had lower mean vitamin B12 contents/100 g in 4/6 categories compared to meat products (0.6–1.8 μg for PBMAs vs. 0.0–3.0 μg for meat products). For all six categories (burgers, mince, beef, pork, chicken, and lamb), PBMAs had higher mean iron contents/100 g than comparable meat categories (2.8–6.8 mg for PBMAs vs. 0.4–2.7 mg for meat products). Magnesium, zinc, calcium, vitamin A, and folic acid contents were listed on ≤1 product per category. Discussion: Vitamin B12 and iron contents of the PBMAs included in these audits appear to be increasing over time, however, levels of vitamin B12 need to increase to equate to those of red meat. Further fortification represents an option for improving the micronutrient profile of PBMAs to reflect levels in comparable meat products. Full article