Scientific journal "Meat Technology"

Evaluation of 3D laser imaging as a method for determination of different geometrical parameters of fermented sausages

Mon, 18 Dec 2023 08:54:24 +0000

The aim of this study was to investigate the possibility of using 3D laser imaging in the analysis of geometrical parameters of fermented sausages during different stages of drying. Three samples of izletnička sausage ware taken for the analyses immediately after stuffing into casings and after 9, 18, 27 and 35 days of ripening. Volume of the sausage reduced significantly (P < 0.05) from the initial value of 377.93 cm 3 to 254.58 cm 3 , while surface area reduced from 33.43 cm 2 to 27.06 cm
2 . Weight loss showed strong negative correlations (P < 0.01) with both volume (r = −0.99) and surface area (r = −0.82), indicating the possibility of using 3D laser imaging in the estimation of weight loss. The relative error of volume estimation
was between 1.9 % and 4.5 %. During the entire ripening period, a constant decrease in the volume to surface area ratio of izletnička sausage was observed. This decrease showed a strong negative correlation (P < 0.01; r = −0.81) with scores
for wrinkly appearance obtained by a trained sensory panel. 3D laser imaging demonstrated a possibility for application in estimating the volume and surface area of fermented sausages.

Poultry meat quality preservation by plant extracts: an overview

Mon, 18 Dec 2023 00:00:00 +0000

Poultry meat is appreciated by consumers for its nutritional value, low fat content, versatility of use in various cuisines and affordable prices. However, its susceptibility to spoilage due to multiple pre-slaughter and processing factors poses challenges for the meat industry, especially in developing countries. To improve the safety of poultry products, synthetic preservatives like nitrites, butylated hydroxytoluene and sulphites are used. Currently, these additives/preservatives have, however, raised concerns about their impact on human health, prompting a shift from consumers toward natural alternatives, such as medicinal and aromatic plants. Therefore, this paper delves into the potential of plant extracts as natural
preservatives for improving the quality and shelf-life of chicken meat and processed products. It provides an overview of the various plant extracts and essential oils that have demonstrated antimicrobial, antioxidant and enzyme inhibitory
properties, without compromising the sensory attributes of the products. Different incorporation methods are discussed, including direct incorporation or marination in aqueous and/or alcoholic extracts, and the use of essential oils, including
for in vivo animal feed supplementation. Overall, each method influences the final product quality differently. We further summarised the current knowledge about the mechanisms of action of the plant extracts tested, even though they are
not fully elucidated. Despite the benefits of these compounds, some challenges have to be addressed, including standardising the composition of the extracts, harmonising the sensitivity of the bioactive compounds with the processing
conditions, ensuring cost effectiveness and obtaining regulatory approvals for their use. The scaling up of production to meet industry demands also presents some technical challenges. Overall, the application of natural plant preservatives
not only enhances chicken meat quality, but also could support the meat industry to align with the evolving consumer expectations for sustainable food products.

Protein sources in human and animal diet

Mon, 18 Dec 2023 09:50:59 +0000

Current estimates predict that due to population growth by 2050, the world will need about 70% more food than is currently being produced. With the growth of the population whose diet also requires protein intake, livestock production
will continue to grow, and proteins of animal origin will remain an important part of the population’s diet. The production of proteins of animal origin will increase in the future mainly due to the increased production of pork and poultry
meat. Therefore, the demand for protein in feed will increase, as pigs and poultry have a greater need for protein in feed compared to ruminants. Therefore, the needs and challenges for nowadays are to find those sources of protein that will satisfy the nutritional needs of the largest part of the population and animals, and for which production will be cheaper and more accessible than for the sources of protein that are currently used in human and animal nutrition. To date,
several new sources of protein for human and animal nutrition are already in use, and their importance will be even greater in the future. Insects, proteins from single-celled organisms and algae are increasingly used as alternative protein supplements. In addition, microbial technology and biological fermentation can improve the digestibility and, thus, the utility value of protein supplements.

Different approaches in reformulation of dry fermented sausages

Mon, 18 Dec 2023 10:17:53 +0000

Salting is considered to be one of the oldest food preservation techniques. In the past, salt that was used in meat product formulations always contained different types of impurities, among which were sodium nitrite and potassium nitrite.
Today, nitrite salts are considered to be one of the most important additives in processed meat production. Due to their negative impact on human health, however, the industry has a challenge to find suitable ways to reduce nitrite content
in meat products or to remove nitrites altogether from meat product formulations. Another challenge facing the meat industry is the formulation of low-fat products or products containing vegetable oils, which have more favourable n-3/n-6
fatty acid ratios than animal fats. Next, since excessive intake of sodium chloride was found to have negative effects on human health, the industry has to find a way to reduce the amount of this salt in meat products or to replace sodium
chloride with different salts in order to meet consumer demands. In this paper, we review different approaches to reducing nitrites, fatty tissue and sodium chloride in dry fermented sausages.

Sustainable landscape of cultured meat in developing countries: opportunities, challenges, and sustainable prospects

Wenxuan Guo, Dawan Wiwattanadate — Mon, 18 Dec 2023 11:38:26 +0000

This study aimed to comprehensively examine the research on cultured meat in developing countries over the past decade, focusing on its opportunities and challenges for sustainable meat systems. The research method included a combination
of literature review and text mining. The study found that research on cultured meat in developing countries has focused on consumer attitudes and acceptance, cultural factors, and policy and regulation. Consumer purchase intentions, attitudes,
and knowledge levels significantly impact the promotion and adoption of cultured meat. At the same time, cultural factors, religious regulations, and sustainability challenges are also important factors affecting the development of cultured meat
in developing countries. Furthermore, developing and implementing policy and regulatory frameworks are critical to fostering the development of sustainable meat systems. Through the combination of literature review and text analysis, this
study provides an in-depth look at research on cultured meat in developing countries over the past decade. The findings suggest that consumer attitudes, cultural factors, and sustainability challenges are central topics in cultured meat research in developing countries. However, relatively little research has been done on social acceptance, economic feasibility, and technology adoption. These findings provide important insights for policymakers, researchers, and relevant stakeholders
in formulating policies and strategies to advance sustainable food systems.

Comparative overview of microelements and toxic elements in honey regarding the international criteria

Mon, 18 Dec 2023 12:01:20 +0000

Honey is source of energy for bees and natural sweet substance with many benefits in human consumption.

It is also used as a part of apitherapy, because it is rich in carbohydrates enzymes, trace elements, organic acids, dextrins, phytochemicals (flavonoids, phenolic acids, essential oils), vitamins and even prebiotics oligosaccharides. The stated use of
honey demands high quality and safety of honey and honey products. Criteria for quality of honey is precise and regulated in Codex Alimentarius, where are defined honey, types of honey and parameters for quality of honey. For European Union (EU) members Council Directive 2001/110/EC is in effect, for United States of America (USA) it is United States Standards for Grades of Extracted Honey Effective date May 23, 1985, for China it is National Standards of the People’s Republic of China, GB 14963-2011, National Food Safety Standard, for Serbia Rulebook on quality and other requirements for honey, other bee products, preparations based on honey and other bee products (Pravilnik o kvalitetu meda i drugih proizvoda pčela (,,Sl. glasnik RS’’ 101/2015). Regarding microelements and toxic elements there are criteria for EU countries, similar to USA and China, defining criteria only for content of Pb in honey set to 1 mg/kg maximum residue level (MRL).
National criteria for several microelements and toxic elements were present in our legislative, but over the time national criteria has been synchronized with EU criteria.

Withdrawal statement by Editorial of Meat Technology

Danijela Sarcevic — Mon, 18 Dec 2023 12:09:02 +0000