Effect of Processing on Volatile Organic Compounds Formation of Meat—Review

Meat is a rich source of different volatile compounds. The final flavor of meat products depends on the raw material and processing parameters. Changes that occur in meat include pyrolysis of peptides and amino acids, degradation of sugar and ribonucleotides, Maillard’s and Strecker’s reactions, lipid oxidation, degradation of thiamine and fats, as well as microbial metabolism. A review of the volatile compounds’ formation was carried out and divided into non-thermal and thermal processes. Modern and advanced solutions such as ultrasounds, pulsed electric field, cold plasma, ozone use, etc., were described. The article also concerns the important issue of determining Volatile Organic Compounds (VOCs) markers generated during heat treatment

Innovative Methods of Encapsulation and Enrichment of Cereal-Based Pasta Products with Biofunctional Compounds

Nowadays, cognizant consumers expect products that, in addition to fulfilling a nutritional role, exhibit health-promoting properties and contribute to overall well-being. They expect an increase in the nutritional value of the staple foods that they often consume, such as pasta, through the incorporation of bioactive compounds. Due to their susceptibility to photo- and thermolability, it is necessary to protect biocompounds against external factors. A modern approach to protecting bioactive compounds is microencapsulation. The aim of this article was to present various microencapsulation methods (including spray-drying, freeze-drying, liposomes, and others) and a review of research on the use of microencapsulated bioactive compounds in pasta. The discussed literature indicates that it is possible to use microencapsulated bioactive compounds, such as fatty acids or phenolic compounds, in this product. However, further research is necessary to develop the possibility of reducing the costs of such a procedure so that the benefits for consumers are greater than the disadvantages, which are an increase in food prices. There is also little research on the use of microencapsulated probiotics, vitamins, and minerals in pasta, which also represents an opportunity for development in this aspect

Impact of Ozonisation Time and Dose on Health Related and Microbiological Properties of Rapanui Tomatoes

The impact of ozone concentration and ozonisation time on the selected chemical, physical and microbiological properties of Rapanui tomatoes was investigated. Tomatoes were exposed to gaseous ozone at concentrations of 0.9 and 2.5 mg L−1 (c1, c2) for 30 and 120 min (t1, t2), and stored for up to 15 days at a temperature of 12 ± 1 °C. The following parameters were evaluated: titratable acidity, total soluble solids, total phenolic and flavonoid contents, lycopene, total carotenoids, vitamin C, total antioxidant activity, colour L* a* b* and firmness. Ozonated fruit had higher levels of total soluble solids and higher levels of titratable acidity during and after storage. Exposure of tomatoes to a cooling atmosphere, applying recommended ozonisation process parameters, efficiently inactivated microorganisms that are present on the surface and reduced fruit weight loss, while retaining their firmness and stable colour

Application of Propolis Extract in Gelatin Coatings as Environmentally Friendly Method for Extending the Shelf Life of Pork Loin

This study evaluates the effects of gelatin coating enriched with ethanolic propolis extract (PE) at 1%, 2% or 3% (w/v) on the quality parameters of pork meat during storage at 2 °C. Physical (pH, weight loss, color) and chemical parameters (percentage contents of metmyoglobin (MetMb), along with thiobarbituric acid reactive substances (TBARS)) were measured, and microbiological (total aerobic plate count (TAPC)) analysis, as well as consumer evaluation, was carried out every four days during the storage period of twelve days. The results indicated that the proposed treatments affected (p < 0.05) the quality characteristics of meat samples. The high prevention of physicochemical alterations and maximum inhibition of microorganisms was obtained for samples stored in gelatin coatings containing 2% and 3% PE. Additionally, despite a slight deterioration in odor on Day 4 in the P3 group, no negative changes in overall acceptability of the P2 and P3 groups compared to uncoated samples were observed. The obtained results indicate a significant role of propolis extract incorporation into gelatin packaging to extend the shelf life of stored pork

Sektor mięsa wieprzowego w Polsce i na świecie w latach 2000-2012

Pork meat plays an important role in the Polish, European and global market. In the article volume of swines’ production, consumption of pork and also the data connected with export and import this kind of meat in 2000-2012 were characterized. In 2012 pork production occupied a dominant position in the global meat market (110,8 mln ton), in Poland pork production was just behind poultry (2,2 mln ton). In the analyzed period, the structure of pork consumption was relatively stable and in 2000 was 39,2 kg /person, and in 2012 39,0 kg/person. In 2012 the significant foreign demand on pork has contributed to the growth of exports of swine meat from Poland. In that year, exports of livestock, meat and meat products was 588,4 thousand tons and in comparison with the previous year increased by approximately 14,5%. Import has increased during this period by approximately 9,8%. / Synopsis. Mięso wieprzowe odgrywa kluczową rolę na polskim, europejskim, jak i światowym rynku mięsa. W artykule scharakteryzowano zmiany wielkości produkcji trzody chlewnej, spożycia mięsa wieprzowego, a także jego eksportu i importu w latach 2000-2012. Na światowym rynku mięsa w roku 2012 wieprzowina zajmowała pierwsze miejsce pod względem wielkości produkcji (110,8 mln ton), natomiast w Polsce plasowała się na drugim miejscu – za mięsem drobiowym (2,2 mln ton). W analizowanym okresie wieprzowina była najchętniej spożywana wśród wszystkich gatunków mięsa, a jej spożycie utrzymywało się na stabilnym poziomie i wynosiło w 2000 roku 39,2 kg/osobę, a w 2012 roku – 39,0 kg/osobę. W 2012 r. znaczący popyt zagraniczny na mięso wieprzowe przyczynił się do wzrostu jego eksportu z Polski. W roku tym eksport żywca, mięsa i jego przetworów wynosił 588,4 tys. ton i w porównaniu z rokiem poprzednim wzrósł o ok. 14,5%. Natomiast import zwiększył się w tym czasie o około 9,8 %

Green Technology for Pork Loin Wet Curing—Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma

This study was conducted to evaluate the possibility of using plasma-activated cow and soy milk powders as a substitute for sodium nitrite for wet curing of pork meat (m. longissimus thoracis et lumborum). Pork loin slices were cured for 4 d at refrigerate conditions in four brines: water + salt (NC group), water + salt + sodium nitrite (PC group), water + salt + plasma-activated cow milk powder (B1 group), and water + salt + plasma-activated soy milk powder (B2 group). Importantly, brines from groups PC, B1, and B2 were characterized by the same concentration of NO2− ions (200 ppm). Results show that samples from B1 and B2 groups had significantly (p < 0.05) higher values of redness, nitrosylhemochrome content, and lower values of thiobarbituric acid reactive substances (TBARS) compared to samples from the NC group. At the same time, the groups cured with alternative curing agents were characterized by lower residual nitrite content with regard to groups cured with NaNO2. No significant differences (p ≥ 0.05) were found in pH and shear force values among the treatments. Finally, the aroma profile of the samples from groups B1 and B2 was similar to the aroma profile of the samples from the PC group (the aroma differed by a maximum of 1.73% in the case of brine containing plasma-activated cow milk powder) but differed significantly from the NC group (the aroma differed in 97.21%). Due to the higher nitrite depletion in the final product, while maintaining the quality parameters similar to traditionally cured pork loins, both alternative curing agents can be recommended, with a predominance of plasma-treated soy milk

Effect of Processing on Volatile Organic Compounds Formation of Meat—Review

Meat is a rich source of different volatile compounds. The final flavor of meat products depends on the raw material and processing parameters. Changes that occur in meat include pyrolysis of peptides and amino acids, degradation of sugar and ribonucleotides, Maillard’s and Strecker’s reactions, lipid oxidation, degradation of thiamine and fats, as well as microbial metabolism. A review of the volatile compounds’ formation was carried out and divided into non-thermal and thermal processes. Modern and advanced solutions such as ultrasounds, pulsed electric field, cold plasma, ozone use, etc., were described. The article also concerns the important issue of determining Volatile Organic Compounds (VOCs) markers generated during heat treatment

Applications of electronic noses in meat analysis

Abstract Electronic noses are devices able to characterize and differentiate the aroma profiles of various food, especially meat and meat products. During recent years e-noses have been widely used in food analysis and proved to provide a fast, simple, non-expensive and non-destructive method of food assessment and quality control. The aim of this study is to summarize the most important features of this analytic tool and to present basic fields and typical areas of e-nose use as well as most commonly used sensor types and patterns for e-nose design. Prospects for the future development of this technique are presented. Methods and research results presented in this manuscript may be a guideline for practical e-nose use

Can Bioelectrical Impedance Analysis (BIA) Be Used to Predict Pig’s Meat Quality In Vivo?

The aim of the current study was to evaluate the possibility of application of bioelectrical impedance analysis (BIA) in order to estimate pork quality. The BIA measurements were tested on 18 living animals for the prediction of the meat quality. The absolute resultant electrical resistance (Rz) and reactance (Xc) of the body was measured with a set of disposable surface electrodes at the frequency of 50 kHz and the current intensity of 400 µA. The characteristics of meat quality, pH measured 1 h and 24 h after slaughter, meat color parameters represented in CIE L*a*b* system, glycolytic potential, intramuscular fat, and natural drip loss, were assessed on the samples of the Longissimus dorsi (LD) muscle. The slaughter value of pigs was characterized on the basis of hot carcass weight (HCW) and percent of meat in carcass. The results showed a significant Pearson correlation between bioelectrical impedance parameter Rz and pH1 (r = 0.48*, p p p 1 (r = 0.48*, p < 0.05). The multivariate statistical method (principal component analysis and cluster analysis) showed that bioimpedance measurements combined with meat quality traits make it possible to distinguish groups with different quality parameters. However, the relationships between them are complex and still require analysis

The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers

The objective of this study was to analyze the impact of partial replacement of beef tallow with sunflower, canola, linseed, olive oil and milk fat on physical properties, oxidation stability, fatty acid profile and PAHs (polycyclic aromatic hydrocarbons) content of beef burgers. Studies have shown a strong relationship between the fatty acid profile and the PAH content (especially of the heavy PAHs). The partial replacement of beef tallow with oils and milk fat (MF) contributed to a change in the fatty acid profile and a reduction in the hardness of the burgers. The highest PAH content was found in samples with canola oil (CO), which had the highest levels of monounsaturated fatty acids (MUFA), and in the control group (CON) without fat substitution, which had the highest levels of saturated fatty acids (SFA) and trans conformations. Substitution of animal fat with vegetable oils contributed to a change in the color of the burgers’ surface, as there was a statistically significant increase in the L* color component and a decrease in the a* component. The burgers with canola oil (CO) and linseed oil (LO) were the most susceptible to oxidation, whereas the burgers with reduced fat content (CON_LOW FAT) were the most stable in terms of oxidation, where the malondialdehyde (MDA) content was 32.8% lower compared with the control group (CON). The studies confirm that partial replacement of beef tallow with vegetable oils and milk fat and reduction in fat content in burgers to be grilled can be an effective way to change their fatty acid profile and reduce the cyclization reaction of organic compounds leading to the formation of PAH. Correlation coefficient analysis showed that there is a relationship between fatty acid profile and the presence of selected PAHs in grilled beef burgers. The results of this study indicate that replacing beef tallow with vegetable oils is a promising approach in designing meat products with controlled PAH content