Analysis of online food purchasing behavior: a study of Sri Lankan consumers

Peer reviewedPublisher PD

Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines

With the aim of investigating the differences in the quality traits between Korean native chicken (Hanhyup, KNC) and broilers commonly used in two different traditional Korean cuisines, the chemical composition and sensory properties of breast and thigh meat from the two chicken strains were assessed. KNC for baeksuk (chicken meat braised in soup with various Oriental medicinal plants; KNL), KNC for samgyetang (similar to baeksuk but young chickens and ginseng are used; KNS), broiler for baeksuk (BL), and broiler for samgyetang (BS) were used as treatments in this study. KNL and KNS contained higher protein but lower fat content than BL and BS. The L* values of breast and thigh meat, but not the a* values, were significantly different between KNS and BS, whereas significant differences in both values were observed between KNL and BL. Compared to the other three types of chickens, KNS contained the highest total and insoluble collagen content, and KNL and BL showed higher inosine-5’-monophosphate content in their meat. Overall, KNL and KNS contributed darker, less tender meat with higher protein and less fat content together with more n-3 fatty acids, as opposed to their counterparts used for the same cuisines. Based on the results of the sensory analysis, even though there are some differences in physiochemical traits, different chicken sources do not differ in overall sensory quality. This information can help consumers to understand better the meat available for their preferred traditional cuisines

Potential Application of Essential Oils as Natural Antioxidants in Meat and Meat Products: A Review

This review provides an overview of the published data on the antioxidative potentials of common essential oils and their components that could be considered suitable for application to meat and meat products. The positive effects of essential oils from oregano, rosemary, thyme, sage, basilica, ginger, and others, when used alone or in combination with other essential oils and/or as a part of hurdle technology to extend product shelf life by controlling lipid oxidation and improving the sensory qualities of meat and meat products, are well documented. Phenolic constituents of many of these essential oils act as free radical scavengers and hydrogen donators that prevent lipid oxidation.N

Essential oils as potential antimicrobial agents in meat and meat products: A review

Production of safe and high quality meat and meat products along with recent consumer's demand for all-natural and clean-label is challenging. Plant-derived essential oils (EOs) have shown remarkable antimicrobial potency against spoilage and pathogenic microorganisms in meat and meat products. In this review, basics of microbial deterioration of meat and meat products and traditional preservation methods used are first discussed followed by mode of action and scope of application of EOs for these products. Application of EOs is partially limited due to their intense aroma but advanced technologies can be combined to improve both the microbial stability and sensory quality.N

Effect of Adding Lactobacillus-Fermented Solution on Characteristics of Chicken Breast Meat

본 연구는 식물성 유산균 발효액(LFS)이 천연 항균제로서 계육 가공품에 이용 가능 여부를 확인하기 위하여 부분정육으로 유통되는 닭 가슴육에 식물성 유산균 발효액 첨가후 함기 포장하여 9일 동안 4℃에서 저장하면서 미생물 및이화학적 품질 변화를 관찰하였다. 실험 결과, LFS 첨가에의해 총 호기성 미생물의 증식이 효과적으로 억제됨이 확인되었다(P<0.05). 하지만 LFS 첨가는 닭 가슴육의 pH 감소와함께 육색의 변화, 지질 산패의 증가 및 관능적 품질 저하의결과를 보였다. 따라서 LFS를 천연 항균제로서 계육 가공품에 이용하기 위해서는 육색 변화 방지, 지질 산패 증가 억제및 관능적 품질 저하를 막기 위한 병용 처리 및 첨가량 조절이 필요할 것으로 사료되며, 이에 대한 추가적인 연구가 필요할 것으로 판단된다. The effect of Lactobacillus-fermented solution (LFS) at a concentration of 0, 1 and 2% on shelf-life extensionin terms of total aerobic bacteria and on color, lipid oxidation, and sensorial characteristics of injected chicken breast meatwas tested during a 9-day storage period at 4℃. Throughout the whole storage days, addition of LFS showed the significantinhibition of total aerobic bacteria counts in chicken breast meat compared with that of control. However, the addition of LFSto chicken breast meat resulted in the decrease of pH, the increase of L* and b* values, and the increase of lipid oxidationin chicken breast meat when compared with those of control at any given storage period (P<0.05). In addition, the chickenbreast meat added with LFS was subjected to low scores in sensorial properties such as flavor, taste, tenderness, and overallacceptability. The results suggested that LFS can be used for improving the shelf-life of chicken meat processing product,however, further study to prevent the deterioration of quality such as lipid oxidation and sensorial property is needed.N

Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast

Abstract Background Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. Method A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58) or normal meat (L* ≤ 58). A total of 20 breast fillets (10 PSE and 10 normal) were then analyzed for color, pH, and water holding capacity (WHC). After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. A sensory evaluation was conducted using 30 untrained panelists. Results The incidence of PSE meat was 70 % in the present experiment. PSE fillets were significantly lighter and had lower pH values compared with normal fillets. Correlation between the lightness and pH was negative (P  0.05), an approximately 3 % higher cooking loss was observed in PSE group compared to its counterpart (P  0.05). Conclusions These results indicated that an economical loss can be expected due to the significantly higher cooking loss observed in roasted breast processed from PSE meat

Innovative Application of Cold Plasma Technology in Meat and Its Products

The growing demand for sustainable food production and the rising consumer preference for fresh, healthy, and safe food products have been driving the need for innovative methods for processing and preserving food. In the meat industry, this demand has led to the development of new interventions aimed at extending the shelf life of meats and its products while maintaining their quality and nutritional value. Cold plasma has recently emerged as a subject of great interest in the meat industry due to its potential to enhance the microbiological safety of meat and its products. This review discusses the latest research on the possible application of cold plasma in the meat processing industry, considering its effects on various quality attributes and its potential for meat preservation and enhancement. In this regard, many studies have reported substantial antimicrobial efficacy of cold plasma technology in beef, pork, lamb and chicken, and their products with negligible changes in their physicochemical attributes. Further, the application of cold plasma in meat processing has shown promising results as a potential novel curing agent for cured meat products. Understanding the mechanisms of action and the interactions between cold plasma and food ingredients is crucial for further exploring the potential of this technology in the meat industry, ultimately leading to the development of safe and high-quality meat products using cold plasma technology.Y

An overview of the potential application of chitosan in meat and meat products

Chitosan is considered the second most ubiquitous polysaccharide next to cellulose. It has gained prominence in various industries including biomedicine, textile, pharmaceutical, cosmetic, and notably, the food industry over the last few decades. The polymer's continual attention within the food industry can be attributed to the increasing popularity of greener means of packaging and demand for foods incorporated with natural alternatives instead of synthetic additives. Its antioxidant, antimicrobial, and film-forming abilities reinforced by the polymer's biocompatible, biodegradable, and nontoxic nature have fostered its usage in food packaging and preservation. Microbial activity and lipid oxidation significantly influence the shelf-life of meat, resulting in unfavorable changes in nutritional and sensory properties during storage. In this review, the scientific studies published in recent years regarding potential applications of chitosan in meat products; and their effects on shelflife extension and sensory properties are discussed. The utilization of chitosan in the form of films, coatings, and additives in meat products has supported the extension of shelf-life while inducing a positive impact on their organoleptic properties. The nature of chitosan and its compatibility with various materials make it an ideal biopolymer to be used in novel arenas of food technology.N

Inulin as a functional ingredient and their applications in meat products

ABSTR A C T Inulin, a fructan-type non-digestible carbohydrate, is a natural functional dietary fiber found in selected plants including chicory, garlic, onion, leeks and asparagus. Due to increasing popularity of inulin and rising awareness toward its low calorie value and prebiotic related health implications, consumers are becoming more conscious on consuming inulin incorporated foods. In this review, the scientific studies published in recent years regarding potential applications of inulin in meat products; and their effects on physicochemical and sensory properties, and health implications are discussed. Meat based functional foods with inulin can lead to enhance digestive health by reducing the risk of diseases like constipation, irritable bowel syndrome, inflammatory bowel disease and colorectal cancer. Inulin can be an interesting prebiotic ingredient in healthier meat formulations, apart from being a fat replacer and dietary fiber enhancer.N

저장 온도를 달리하여 저장한 양념 닭가슴살의 천연 항균물질 효과

CPE, OPE, and their combination with calcium lactate were the most effective in the prevention of total aerobic bacteria growth during storage. Therefore, these marinades could be used as natural preservations to extend the shelf life of chicken breast. Furthermore, these marinades resulted in enhanced stability of meat color over time. However, the sensory attributes of CPE and OPE marinades may be objectionable and the use of effective methods or modified formulations to overcome this, while maintaining the desirable effects, may be required.N