Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview

Simple Summary Nutritional interventions in ruminant livestock management is an essential step to achieving high quality meat and milk products for diversified and competitive global markets. The alterations of fat content, fatty acid profile, and the associated sensory properties of meat and milk have attracted much attention; they are accomplished with the managing of feeding systems and nutrition of ruminant diets. The literature has detailed various feed types and ingredients that facilitate the sustainable use of abundant, novel by-products, secondary products, non-conventional feedstuffs, or minimally processed biological materials within ruminant farming systems. Relevant to major feed ingredients is the knowledge of their macro- and micronutrients, as well as their bioactivity and functionality in meat and milk products. This review examines these and provides an overview of various concentrate feeds and forages that are fed to ruminants, and how they relate to the fat content and fatty acid profile of their meat and milk products. These insights will be valuable to those seeking to understand and adopt nutritional measures for the enhancement of domesticate ruminant meat and milk products.Abstract The meat and milk products from domesticated ruminants are important foods within a balanced diet, offering a rich source of energy, protein, fats, minerals, and vitamins. The sensorial properties of meat and milk are mainly linked to their fat content and fatty acid composition, which are influenced by the feeding background or nutrient composition of diets. While several studies have investigated the nutritional effects on the fat content and fatty acid profile of ruminant meat and milk, as well as their relationship with sensorial properties, a comprehensive overview of these effects is lacking. This paper summarises current literature and discusses changes to fatty acid composition (including omega-3 concentrations), fattiness, and associated quality traits of sheep, goat, beef cattle, alpaca, and llama meat that can be achieved by using different forages or feeds in a total mixed ration. Additionally, it presents the shelf life and nutritional value of meat, milk, and cheeses from the milk of dairy cattle, buffalo, goats, and sheep as influenced by a ruminant diet. Further advancement in these areas will promote the sustainability of ruminant production and its associated feeding systems in achieving premium quality animal-derived foods

Can Dawul Kurundu (Neolitsea involucrate) leaf extract be used as a plant-based stabilizer in set yoghurt production?

The incorporation of plant-derived stabilizers in food processing and preservation has gained considerable industrial interest. The leaf extract of Neolitsea involucrate, Dawul Kurundu (DK), has proven to be a potent plant-derived stabilizing agent in the food industry. However, the potential of utilizing DK leaf extract in the dairy industry has not yet been proven. Thus, the feasibility of incorporating DK leaf extract in set yoghurt production by assessing its physicochemical, sensory, proximate composition, minerals (calcium and phosphorous), and microbial (Escherichia coli, yeast, and mold) quality parameters during storage at 4 degrees C up to 21 days was assessed. DK leaf aqueous extracts of 0.4% w/v (T2), 0.6% w/v (T3), and 0.8% w/v (T4) were used for testing with the control sample, 0.6% gelatin (T1). Compared to T1, there were no differences in color, taste, texture, and mouthfeel in all DK leaf extract-incorporated yoghurts, demonstrating the suitability of using DK leaf extract to replace the gelatin. A decreasing pattern of pH value was observed during 21 days of the storage period in all treatments, whereas total titratable acidity increased significantly with time. Furthermore, the lowest syneresis value was obtained by T4, demonstrating ideal stabilizing properties at higher incorporation levels. The proximate, mineral, and microbial compositions of all treatments showed no significant difference compared to the control. Therefore, overall results revealed that the 0.8% w/v level of DK leaf extract incorporation (T4) could be used as a potent stabilizer in set yoghurt production by allowing the possibility of replacing the gelatin without compromising its organoleptic properties. Improved and efficient methods for extracting the DK leaf extracts by focusing on their potential functional and health effects should be further examined

Development and characterization of biocomposite films using banana pseudostem, cassava starch and poly(vinyl alcohol): A sustainable packaging alternative

To meet the need for sustainable packaging, we introduce a novel biocomposite film consisting of banana pseudostem, cassava starch, and poly(vinyl alcohol). We aimed to evaluate the optimal biocomposite film composition, which is characteristic for packaging materials. Using the solvent casting method, we produced biocomposite films with varying proportions (10-40 % w/w) of the lignocellulosic component from both Sour and Ash Plantain banana pseudostems. The resulting biocomposite films were characterized for mechanical, chemical, thermal, water absorption, gas permeability, and morphological properties. At the 25 % lignocellulosic level, a notable drop (P < 0.05) in tensile strength and elongation was observed, while water absorption increased, and gas permeability decreased. Fourier Transform Infrared Spectroscopy analysis revealed insights into the structural attributes of lignocellulosic composites. Thermogravimetric analysis indicated an onset temperature of 120 degree celsius for thermal degradation, confirming the biocomposite's thermal stability. A fundamental discovery emerged with the optimal composition at a 30 % pseudostem powder inclusion, offering an exceptional balance of tensile strength, elongation at break, water absorption, and gas permeability. This breakthrough holds significant implications for eco-friendly biocomposite films, particularly in food packaging. Future work may be undertaken to further explore banana pseudostems' potential in creating biocomposite films with advanced functionalities and their broader applications, including characterizations

Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages

Maintaining the overall quality and shelf life of plant-based food and beverages is particularly important yet challenging to the food industry. Demand for natural preservation techniques has increased with the rising concerns over food safety and consumer awareness, e.g., health consciousness and food trends such as veganism and the demand for clean, labelled foods. Thus, a technique such as biopreservation has the potential to enhance food safety while fostering the quality, originality and naturalness of food. The application of probiotic microorganisms to foods and beverages provides various health benefits in addition to improved shelf life, stability and microbial safety of the food. The provision of probiotics is known to deliver various health benefits for the host’s gut health. Therefore, this review aims to investigate the importance of biopreservation and the role of probiotics in the food industry. An attempt was made to explore the various possibilities of shelf-life enhancement through the use of probiotic microorganisms as biopreservatives. Noticeable improvements in the shelf life of plant-based foods and beverages were observed due to the antimicrobial effects exerted by probiotics and potential probiotic strains which make them useful alternatives to artificially synthesized chemical preservatives

Effects of fermenting with Lacticaseibacillus rhamnosus GG on quality attributes and storage stability of buffalo milk yogurt incorporated with bael (Aegle marmelos) fruit pulp

BackgroundProducing functional food by adding fruits or fruit pulps have attracted great attention. Simultaneously, buffalo milk is gaining an increasing demand as an alternative to cow milk. Thus, value addition and diversification of buffalo milk products have gained much commercial and research interest. Hence, we aimed to investigate the potentials of developing and characterizing probiotic enriched buffalo milk yogurts with bael fruit pulp using exopolysaccharides producing probiotic Lacticaseibacillus rhamnosus GG (LGG).MethodsFour types of buffalo milk yogurts were tested, e.g. fermenting with the yogurt starter culture only (e.g., control) and fermenting with the combination of yogurt starter culture and LGG with varying levels (w/v) of bael fruit pulp incorporations, i.e., 0%, 5% and 10%. Variation in pH, syneresis, hardness, probiotic viability and sensory attributes during 21 days of storage in 4 °C were assessed for all treatments.ResultsFermenting with LGG had a positive effect on post-acidification and syneresis rate compared to the control yogurt. Bael incorporation did not affect the post-acidification, but significantly decreased the level of syneresis at the end of storage. All probiotic formulations maintained LGG counts of >107 CFU/mL and the highest counts were observed in 5% (w/v) bael incorporated yogurt.ConclusionsResults confirmed the possibility of using buffalo milk yogurt as an ideal matrix to deliver LGG with promising probiotic capacity. The use of 5% bael incorporation provides an optimal combination for synbiotic product development

Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage

Physicochemical, microbiological, and organoleptic properties were evaluated for probiotic stirred yogurts with plant pigments; 10% Hibiscus, 4% Turmeric, 6% Spinach, and 4% Blue pea, over 14 days at 4. compared to the colorless control. The color of yogurts were stable without sedimentation or adverse effect on physicochemical or sensory properties, although an increase of L* value observed over the storage. The microbial analysis confirmed the viability of probiotics (>9 logs CFU/mL) in all yogurts over the storage. Turmeric added yogurt resulted in the highest b* value, total phenolic content (72.6 mg GAE/L) and sensory score for color, while spinach added yogurt ranked the lowest in flavor at the end of storage. Results demonstrated the color stability of studied plant pigments in stirred yogurt with varying physicochemical and sensory properties. Addition of natural colorant in yogurt is recommended. Improved methods for extracting pigments and their health effects should be further examined

Use of natural plant extracts as a novel microbiological quality indicator in raw milk: An alternative for resazurin dye reduction method

In the present study, we propose a novel field-scale analytical tool for rapid screening of microbiological quality in raw milk using aqueous extracts of plant materials, i.e. flowers (e.g. Hibiscus rosa-sinensis L. and Clitoria ternatea), taproots (e.g. Beta vulgaris) and pricklypears (e.g. Opuntia dillenii). For each plant extract, the colour changes in raw milk were evaluated between 4.5 and 6.5 pH against the resazurin dye as a control. The plant anthocyanin content in each extract was analyzed by the differential pH method using a spectrophotometer. The Hibiscus rosa-sinensis flower extract was opted to further test since it had a pH-sensitive colour change (6.5; maroon to 6.2; light-pink) compared to other plant extracts, which did not indicate a noticeable colour variation with pH. Anthocyanin content of the Hibiscus extract was 0.59 g/mL. The novel method showed high linearity (R-2 = 0.95), 100% accuracy and greater repeatability with an intermediate level of precision. The limit of quantification and detection was 0.46 and 0.15 g/mL, respectively. In conclusion, we demonstrated the potential in using water extract of Hibiscus rosa-sinensis L. flowers as an alternative to the resazurin dye reduction method for rapid and accurate microbiological quality control for raw milk procurement in remote areas

Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although is not a common practice. However, several challenges are associated with incorporating probiotics into buffalo-milk-based dairy products. The viability of probiotic bacteria can be reduced due to processing and environmental stress during storage. Further, incompatibility of probiotics with traditional starter cultures and high acidity of fermented dairy products may lead to poor viability of probiotics. The weak acidifying performance of probiotics may affect the organoleptic quality of fermented dairy products. Besides these challenges, several innovative technologies such as the use of microencapsulated probiotics, ultrasonication, the inclusion of prebiotics, use of appropriate packaging and optimal storage conditions have been reported, promising stability and viability of probiotics in buffalo-milk-based fermented dairy products

Milk Coagulation Properties - A Study on Milk Protein Profile of Native and Improved Cattle Breeds Types in Sri Lanka

This study was conducted to assess the variations of milk coagulation properties (MCP) among two native cattle types, e.g., Thamankaduwa White (TW), Lankan cattle (LC) and two improved cattle breeds, e.g., Friesian (FR) and Jersey (JS), in relation to distinctive milk protein compositions. MCP traits, including rennet coagulation time (RCT), curd firmness, meltability and yield, were measured. The milk protein profile of each breed/type was analyzed using capillary zone electrophoresis. Significant differences (

Determining the end-date of long-ripening cheese maturation using NIR hyperspectral image modelling: A feasibility study

Near-infrared (874–1734 nm) hyperspectral (NIR-HS) imaging, coupled with chemometric tools, was used to explore the relationship between spectroscopic data and cheese maturation. A predictive tool to determine the end-date of cheese maturation (E-index, in days) was developed using a set of 425 NIR-HS images acquired during industrial-scale cheese production. The NIR-HS images were obtained by scanning the cheeses at 14, 16, 18 and 20 months of ripening, before a final sensorial assessment in which all cheeses were approved by 20 months. Regression modelling by partial least squares (PLS) was used to explore the relationship between average spectra and E-index. The best PLS model achieved 69.6% accuracy in the prediction of E-index when standard normal variate (SNV) correction and mean centring pre-processing were applied. Thus, NIR-HS image modelling can be useful as a complementary tool to optimise the logistics/efficiency of cheese ripening facilities by rapid and non-destructive prediction of the end-date of ripening for individual cheeses. However, the commercial application will require future improvements in the predictive capacity of the model, e.g. for larger datasets and repetitive scans of cheeses on random occasions