Showing papers in "Meat Science in 2020"

TL;DR: The scientific evidence regarding the effects of heat stress on livestock physiology and metabolism, and their consequences for meat quality and safety are discussed.

TL;DR: The results suggested that the coating treatments could significantly inhibit quality deterioration of pork slices and suggest that chitosan-gelatin coating incorporated with TEO-NPs could be developed as a prospective active packaging to preserve pork slices.

TL;DR: A survey of German participants, including attitudes previously found to be important in the literature, shows Germany shows itself to be only moderately prepared to accept cultured meat.

TL;DR: This GC-IMS method proved to be feasible for the rapid and comprehensive detection of volatile compounds in Jinhua hams, and multivariance analysis (i.e.: PCA) was able to provide information related to aging time.

TL;DR: The results suggest that in-package ACP is an effective technology to extend the shelf-life of poultry products.

TL;DR: All active films retarded lipid oxidation and the growth of main spoilage bacterial groups compared to the control, and CH film containing NGEO exhibited the best result with the peroxide value, thiobarbituric acid reactive substances and aerobic plate count.

TL;DR: Investigation of the effects of pomegranate peel extract and chitosan-starch composite film incorporated with Thymus kotschyanus essential oil on the shelf-life of beef showed that CH-S-PPE 1%-TEO 2% treatment had the highest inhibition effect against L. monocytogenes.

TL;DR: The G/CH NF/ZnO NPs/B NLPs nanocomposite has a high potential for meat preservation and the growth of inoculated bacteria, lipid oxidation, and the changes in the pH and color quality of the beef samples were controlled by packaging with the fabricated film.

TL;DR: The present review examines RM lipids in relation to human health, and evaluates the effectiveness of different feeding strategies and possibilities for future profile and content improvement.

TL;DR: This review focuses on the use of modern cooking technologies to reduce the generation of hazardous compounds by applying low temperature cooking with minimum contact with the meat and the adoption of natural plant sources as extracts to inhibit lipid oxidation.

TL;DR: In this paper, financial support from RTI2018-098074-B-I00 (MCIU/AEI/FEDER, Spain, UE) and Grant AGL2017-89381-R and FEDER funds from the Spanish Ministry of Economy, Industry and Competitiveness, and Agencia Estatal de Investigacion (AEI), are fully acknowledged.

TL;DR: According to the data obtained from this study, because of the antimicrobial and antioxidant properties of chitosan, it has been concluded that it can be used as a bio-preservative in the meat industry.

TL;DR: This review focuses on the mechanisms responsible for some the achromatic aspects of meat colour (paleness or darkness) due to light scatter from structures within the tissue in relation to pH and temperature at rigor.

TL;DR: The results of this study suggest that postmortem proteolytic changes of myofibrillar proteins, small HSPs and apoptotic factors occur in a muscle-specific manner, which is likely attributed to different rate and extent of meat quality developments of each muscle during aging.

TL;DR: DFD beef color was not only affected by ultimate pH but also related to shear force, glycolytic potential and water-holding capacity, which was directly related to deoxymyoglobin levels.

TL;DR: The addition of lysine and yeast extract increased the sensory acceptance and decreased rancid aroma, salty taste, and aftertaste of salted meat made with a blend of NaCl + KCl’+’CaCl2, with no differences in the physiochemical quality parameters.

TL;DR: Instead of using each ingredient alone, pre-emulsified grape seed oil, gelatine, and alginate can replace partial pork fat with in meat emulsion formulations results in optimized meat processing properties.

TL;DR: Although vacuum packaging can effectively maintain colour, moisture and reduce lipid oxidation, 2% CTS is outstanding in sustaining storage stability (pH and water distribution) and inhibition of microbial growth (TAB and LAB).

TL;DR: The results suggested that BRWE could be used as a natural antioxidant in ground beef to limit lipid oxidation and discoloration.

TL;DR: The partial fat replacement and the addition of Lactobacillus rhamanosus GG as probiotic strain in Spanish Salchichón can be considered a successful reformulation strategy for the meat product market.

TL;DR: Results suggested that mulberry polyphenol could improve protein oxidation stability in meat products by strengthening ionic bonds and weakened hydrogen, hydrophobic and disulfide bond.

TL;DR: It is indicated that pre-emulsified canola oil provided greater improvement with respect to the physical characteristics of partial pork back-fat replaced frankfurters, when compared to pureCanola oil inclusion.

TL;DR: Label-free proteomics was applied to understand the color and color stability development of dark cutting beef and Glutaryl-CoA dehydrogenase was for the first time reported to be significantly associated with color parameters and its direct relationship with meat color is worthy investigation.

TL;DR: The study highlights the investigation of the presence of polycyclic aromatic hydrocarbons (PAHs) in traditionally smoked meat products and charcoal grilled meat produced in Cyprus, finding the highest PAH concentrations were found in samples with higher fat content and longer smoking or cooking time.

TL;DR: The results showed that the combination of the spectral and textural information of hyperspectral imaging coupled with the VCPA-IRIV algorithm had strong potential for the prediction and visualization of the C16:0 and C18:1 n9 contents of lamb.

TL;DR: The paper proposes that exploring the interconnection between meat quality cues and how they influence consumers in different market segments based on the value proposition of the retailer as a foreseeable future research pathway.

TL;DR: Sensory assessment regarding overall color, discoloration, and odor showed that CE inclusion in patties extended the storage life up to 10 days, and the application of CE as a natural antioxidant can result in reduced protein and lipid oxidation and enhance the quality of cooked beef pattie.

TL;DR: Chia mucilage gel at 2%, due to its functional properties, has proven to be a feasible strategy to substitute 50% phosphate in low-fat Bologna sausages.

TL;DR: In comparison to control burgers, polyunsaturated fatty acids doubled or tripled in samples containing chia seeds; polyphenols and antioxidant capacities increased up to 70% and malondialdehyde values were reduced up to 50% in burgers formulated with both ingredients.

TL;DR: The total phenolic content and antioxidant activities of vinegars had a moderate negative correlation with PAH4 formation, and 3rd degree polynomial equations had the best fitting performance to explain this relation.