Effect of Chitosan Essential Oil Films on the Storage-Keeping Quality of Pork Meat Products

2014 ◽  
Vol 7 (8) ◽  
pp. 2443-2450 ◽  
Author(s):  
Jeannine Bonilla ◽  
Maria Vargas ◽  
Lorena Atarés ◽  
Amparo Chiralt
Keyword(s):  
Essential Oil ◽  
Meat Products ◽  
Pork Meat ◽  
Keeping Quality ◽  
Oil Films

scholarly journals Selected nutrients determining the quality of different cuts of organic and conventional pork

2021 ◽  
Author(s):  
Karolina M. Wójciak ◽  
Michał Halagarda ◽  
Sascha Rohn ◽  
Paulina Kęska ◽  
Agnieszka Latoch ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Meat Products ◽  
Pork Meat ◽  
Total N ◽  
Iron And Zinc ◽  
Calcium Magnesium ◽  
Calcium Iron ◽  
Organic Meat

AbstractOrganic meat products are gaining consumer interest worldwide. The aim of this study was to investigate the effect of organic and conventional meat origin on nutritional determinants of the following pork meat cuts: loin, ham, and shoulder. Nutritional value of meat was based on selected indicators such as proximate composition, the concentration of cholesterol, vitamin E content and minerals and trace elements such as calcium, magnesium, potassium, copper, iron, and zinc, and the composition of fatty acids. The results of this study demonstrated that higher contents of protein and selected mineral compounds, as well as lower vitamin E concentration and different fatty acids (i.e., C12:0, C17:0, C17:1 n-7, C18:3 n-6, C24:0 and total n-3 polyunsaturated fatty acids (PUFA)) distinguish organic pork meat cuts from the conventional counterparts. The organically meat parts, especially the shoulder, were identified as a better source of copper, calcium, iron and zinc, while organic ham and loin had more potassium. On the other hand, organic hams were shown to have lower content of vitamin E in comparison to their conventional equivalents present. Also, in organic shoulders showed a higher n-6/n-3 ratio compared to meat of conventional origin.

scholarly journals Influence of the origin on selected determinants of the quality of pork meat products

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 547-552 ◽  
Author(s):  
B. Garbowska ◽  
M. Radzymińska ◽  
D. Jakubowska
Keyword(s):  
Glutamic Acid ◽  
Protein Content ◽  
Acid Content ◽  
Salt Content ◽  
Meat Products ◽  
Fat Content ◽  
Pork Meat ◽  
Significant Difference ◽  
Products Analysis

in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumption of traditional products. Based on the experiment, a significantly higher protein content was found in sausages produced by large producers (24.73 ± 1.98%). The fat content was significantly higher in traditional ham (16.25 ± 14.47%), compared with local ham (4.38 ± 2.26%) and the mass (9.29 ± 5.25%). The samples of traditional and local ham had a significantly higher salt content (3.31 ± 0.72 and 2.90 ± 0.54%, respectively). No dye compounds were detected in any of the tested samples. There were no statistically significant differences in hydroxyproline and l‑glutamic acid content between traditional and conventional samples of meat products. Analysis of nitrate (V and III) showed a statistically significant difference in the average contents of these compounds. Significantly higher levels of nitrates were revealed only in traditional ham samples (12.60 ± 8.08 mg NaNO(V)/kg and 17.53 ± 27.91 mg NaNO(III)/kg of the product, respectively), wherein there was a large variation in the content of these compounds in the samples.

scholarly journals Herbal Extracts for Ensuring Pork Meat Quality during Cold Storage

2017 ◽  
Vol 71 (6) ◽  
pp. 453-460 ◽  
Author(s):  
Ilze Grāmatiņa ◽  
Sanita Sazonova ◽  
Zanda Krūma ◽  
Līga Skudra ◽  
Līga Prieciņa
Keyword(s):  
Meat Quality ◽  
Control Sample ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
Sensory Properties ◽  
Biologically Active ◽  
Pork Meat ◽  
Herbal Extracts ◽  
Chilled Pork

Abstract Oxidation and microbial spoilage have a negative effect on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Herbs contain biologically active compounds, like phenols with antioxidative and antimicrobial properties. Phenols can be used as substitutes for commercial antioxidants to prevent lipid oxidation, thus maintaining the colour and flavour of the product. The aim of the study was to investigate the the potential use of herbal extracts in ethanol/water application for the maintenance of pork meat quality during storage. Four herbs growing in Latvia — nettle (Urtica dioica L.), lovage (Levisticum officinale L.), oregano (Origanum vulgare), and horseradish (Armoracia rusticana L.) were chosen for the study. An optimal ethanol concentration for the extraction of the phenolic compounds was obtained with ethanol 50%/water 50% concentration (v/v). Prepared herbal extracts were added to chilled pork to determine the quality of the pork during storage. Changes in meat quality and its sensory properties for chilled pork without extracts appeared on day 18 of storage. Negative changes in sensory properties of meat samples with nettle extract were observed on day 22 of storage, and with lovage, oregano, and horseradish extracts on day 32. Statistically significant differences (p ≤ 0.05) were observed for microbiological indices between pork samples with herbal extracts and the control sample.

scholarly journals Designing a time-effective TaqMan probe-based real-time polymerase chain reaction protocol for the identification of Yersinia enterocolitica in raw pork meat

2017 ◽  
Vol 86 (4) ◽  
pp. 317-323
Author(s):  
Milena Alicja Stachelska
Keyword(s):  
Polymerase Chain Reaction ◽  
Real Time ◽  
Yersinia Enterocolitica ◽  
Meat Products ◽  
Taqman Probe ◽  
Pork Meat ◽  
Chain Reaction ◽  
Microbial Risk ◽  
Polymerase Chain

The aim of this study was to design a time-effective method comprising a short pre-enrichment step in a non-selective broth in combination with the TaqMan probe applied in the real-time polymerase chain reaction to detectYersinia enterocoliticastrains in raw pork meat. The method enabled to detect 1 colony forming unit per 25 mg ofYersinia enterocoliticain pork meat. The specificity and reliability of the method was not diminished by the company of microflora naturally present in meat. The method was found successful to detect pathogenicYersinia enterocoliticastrains in pork meat. It is advised to be used for assessing the microbial risk and for controlling the microbial quality of meat and meat products.

scholarly journals Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 209 ◽  
Author(s):  
Krystyna Szymandera-Buszka ◽  
Katarzyna Waszkowiak ◽  
Anna Jędrusek-Golińska ◽  
Marzanna Hęś
Keyword(s):  
Essential Oil ◽  
High Intensity ◽  
Food Industry ◽  
Sensory Quality ◽  
Control Sample ◽  
Meat Products ◽  
Sensory Profile ◽  
Ethanol Extracts ◽  
The Impact

The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.

scholarly journals Preservation of meat products with natural antioxidants from rosemary

2021 ◽  
Vol 854 (1) ◽  
pp. 012053
Author(s):  
J M Lorenzo ◽  
P E S Munekata ◽  
M Pateiro ◽  
R Domínguez ◽  
Mohammed Abdulrazzaq Alaghbari ◽  
...  
Keyword(s):  
Essential Oil ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Oxidation Products ◽  
Synthetic Antioxidants ◽  
Muscle Foods ◽  
Oxidative Reactions ◽  
Natural Additive ◽  
Rosemary Essential Oil

Abstract Oxidative reactions can reduce the quality of meat products. Synthetic antioxidants can delay the formation of oxidation products but their use in muscle foods has been reconsidered among modern consumers willing to purchase clean label products. Rosemary is a relevant source of antioxidants that can be explored as natural additive in muscle foods. This review aims to provide an overview of the protective effect of rosemary active against the oxidative decay in meat products. The use of rosemary essential oil or extract can slow the progression of oxidative reactions and preserve redness, reduce the accumulation of primary and secondary lipid oxidation and protein oxidation products, and slow the increase of perceived rancidity in sensory analysis. These effects were reported during the storage of patties, burgers, meatballs, sausages, and nuggets. In this sense, rosemary extracts and essential oil can be explored as natural antioxidant in meat products.

Effect of Nanoemulsified and Microencapsulated Mexican Oregano (Lippia graveolensKunth) Essential Oil Coatings on Quality of Fresh Pork Meat

2017 ◽  
Vol 82 (6) ◽  
pp. 1423-1432 ◽  
Author(s):  
Elvia Hernández-Hernández ◽  
César Y. Lira-Moreno ◽  
Isabel Guerrero-Legarreta ◽  
Graciela Wild-Padua ◽  
Prospero Di Pierro ◽  
...  
Keyword(s):  
Essential Oil ◽  
Pork Meat

Effect of chitosan–lemon essential oil coatings on storage-keeping quality of strawberry

2012 ◽  
Vol 70 ◽  
pp. 32-41 ◽  
Author(s):  
A. Perdones ◽  
L. Sánchez-González ◽  
A. Chiralt ◽  
M. Vargas
Keyword(s):  
Essential Oil ◽  
Keeping Quality

Effects of cooking oils and packaging media on quality of meat floss

2020 ◽  
Vol 47 (3) ◽  
pp. 323-335
Author(s):  
O. R. Kassim ◽  
A. B. Omojola
Keyword(s):  
Palm Oil ◽  
Crude Protein ◽  
Room Temperature ◽  
Meat Products ◽  
Microbial Load ◽  
Deep Frying ◽  
Raw Meat ◽  
Keeping Quality ◽  
Cooking Oils

Meat floss (MF) is one of the popular ready-to-eat meat products among the elites of northern Nigeria, which is fast extending to some other parts of the country because of its long shelf-life at room temperature. Nonetheless, there is little documentation on the keeping quality during storage when MF is prepared from different cooking oil and packaged in different materials. In this study, meat floss was produced from raw beef (3kg) by cooking, cooling, shredding and deep frying. The deep frying was done in three cooking oils (groundnut oil - GO, soya oil - SO and palm oil - PO) and the products were packed in three materials (acrylic bottle - P1 , polyethylene - P2 and polyamide - P3 ). The frying was done using 1 litre each oil to 500 g of shredded meat, continued until golden brown colour was reached at about 20 minutes. The iodine number of each of the three oil types, and the crude protein and moisture contents of the raw meat and freshly prepared meat floss were determined. At 7, 14 and 21 days of storage the meat floss types were assessed for microbial growth and Thiobarbituric Acid Reactive Substances (TBARS). The study was a 3 x 3 factorial experiment fitted into completely randomized design replicated three times. The GO had highest iodine number (38.83) and PO had the least (28.00). The protein content of MF (43.93%) was higher than that of raw meat (21.79%). The MFSO was richest in crude protein (44.54%) but MFPO had highest moisture content (14.33%). The microbial load (1.49 log10-2 cfu/cm2 ) and TBARS (0.82mg MDA/kg) of fresh MFSO was highest. The microbial load decreased with storage, with highest values obtained in MFSO on 0, 7 and 14 days. However on day 21, the three MF types had similar lowest microbial load. The polyamide pack had the highest microbial load throughout the storage period. Conversely, the TBARS of MF prepared from the three oils and stored in the three materials increased with storage for 21 days, with highest values obtained in MFSO and in polyamide. Nonetheless, all values obtained for microbial load and TBARS during storage did not exceed the threshold values for spoilage of stored meat products. It can be inferred from the study that though meat floss produced from palm oil and packed in acrylic bottle stored best, any of the three oils and any of the three packaging media retained the keeping quality of beef meat floss for 21 days at room temperature.

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