Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.8
5.2
Journals
Foods
Special Issues
Novel Strategies for the Development of Healthier Meat and Meat...
share announcement

Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".

Deadline for manuscript submissions: closed (25 October 2020) | Viewed by 49241

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editors

Dr. Claudia Ruiz-Capillas

E-Mail Website
Guest Editor
Department of Products, Spanish National Research Council, CSIC, Madrid, Spain
Interests: meat quality; food safety; animal production; food analysis; meat science; poultry; animal nutrition; food microbiology and safety; food science and technology; food preservation
Special Issues, Collections and Topics in MDPI journals
Dr. Ana Herrero Herranz

E-Mail Website
Guest Editor
Department of Products, Spanish National Research Council, CSIC, Madrid, Spain
Interests: development of healthy meat products; vibrational spectroscopic techniques (raman and infrared spectroscopy); textural properties; biogenic amines; food safety; quality indices
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Meat and meat products are an important group of nutritionally rich foods which are very popular and widely accepted. However, their consumption can have some negative consequences on health due to some of their components, such as lipids, salt, and additives, among others. This has led to the consumer perception of meat products as being less attractive. There is also a clear link between nutrition and human health, with the latter increasingly becoming a quality criterion for consumers when choosing the type of food they consume. Today, there are new trends and innovations in the design of healthy food, particularly meat products with specific characteristics. Recent advances have been reported in the design and development of new strategies for the production of healthy meat products, based mainly on the removal of unhealthy components and their replacement with a healthy alternative. Reformulation strategies are the most common procedures used in designing new healthy meat products because they represent the fastest way to modify the composition of the final product. These procedures are an option to improve the image of meat and meat products, meet the needs of consumers, and influence and improve bodily functions while still meeting basic nutritional needs. These reformulation strategies must, however, result in products whose quality characteristics are similar to those of the original meat product. Our aim here is to gather all the new information in this field and include it in the Special Issue on “Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics”. We invite researchers to contribute original and unpublished research and review articles on this topic.

Dr. Claudia Ruiz-Capillas
Dr. Ana Herrero Herranz
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Meat and meat products
  • Development of healthy meat products
  • Functional food
  • Digestion of food
  • Processing
  • Storage
  • Oil-structuring methods
  • Unhealthy compounds (fat, cholesterol, salt, nitrites, etc.)
  • Healthy ingredients (vegetable protein, fiber, antioxidants, nuts, seaweed, vegetable and marine oils, etc.)
  • Additives
  • Physicochemical properties
  • Microbiological properties
  • Structural characteristics

Published Papers (12 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Editorial

Jump to: Research, Review

5 pages, 191 KiB  
Editorial
Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics
by Claudia Ruiz-Capillas and Ana M. Herrero
Foods 2021, 10(11), 2578; https://doi.org/10.3390/foods10112578 - 26 Oct 2021
Cited by 6 | Viewed by 1644
Abstract
Meat and meat products are very popular foods and widely accepted by consumers [...] Full article
(This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics)

Research

Jump to: Editorial, Review

10 pages, 293 KiB  
Article
Effects of Algae Meal Supplementation in Feedlot Lambs with Competent Reticular Groove Reflex on Growth Performance, Carcass Traits and Meat Characteristics
by Nieves Núñez-Sánchez, Carmen Avilés Ramírez, Francisco Peña Blanco, Pilar Gómez-Cortés, Miguel Ángel de la Fuente, Montserrat Vioque Amor, Alberto Horcada Ibáñez and Andrés Luis Martínez Marín
Foods 2021, 10(4), 857; https://doi.org/10.3390/foods10040857 - 15 Apr 2021
Cited by 8 | Viewed by 2010
Abstract
There is growing interest in increasing omega-3 fatty acid (FA) contents in ruminant meat by means of dietary manipulation, but the effects of such manipulation on productive results and meat quality need to be ascertained. The aim of the present study was to [...] Read more.
There is growing interest in increasing omega-3 fatty acid (FA) contents in ruminant meat by means of dietary manipulation, but the effects of such manipulation on productive results and meat quality need to be ascertained. The aim of the present study was to assess the effects of supplementing lambs with competent reticular groove reflex (RGR) with marine algae as a source of omega-3 fatty acids on growth performance, carcass traits, and meat quality characteristics. Forty-eight feedlot lambs were distributed into three equal groups: the control group neither consumed marine algae nor had competent RGR, the second group received daily 2.5% of algae meal mixed in the concentrate, and the last group consumed the same amount of algae meal, but emulsified in a milk replacer and bottle-fed. Lambs in the second and third groups had competent RGR. There were not any negative effects on performance, carcass or meat quality parameters with algae supplementation. However, the results of the oxidative stability parameters were not conclusive. Ageing for 6 days improved meat tenderness and color, and increased lipid oxidation. In conclusion, algae meal inclusion in the diet of fattening lambs with competent RGR has no detrimental effects on animal performance, carcass traits or meat quality characteristics. Full article
(This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics)
12 pages, 1450 KiB  
Article
Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (Salvia hispanica L.) or Oat (Avena sativa L.) Emulsion Gel
by Tatiana Pintado, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero and Ana M. Herrero
Foods 2020, 9(12), 1847; https://doi.org/10.3390/foods9121847 - 11 Dec 2020
Cited by 10 | Viewed by 2098
Abstract
This paper evaluates how grilling, a traditional culinary procedure for fresh meat products, affects the composition and technological properties of healthy longanizas formulated with chia (Salvia hispanica L.) (C-RF) and oat (Avena sativa L.) (O-RF) emulsion gels (EGs) as animal fat [...] Read more.
This paper evaluates how grilling, a traditional culinary procedure for fresh meat products, affects the composition and technological properties of healthy longanizas formulated with chia (Salvia hispanica L.) (C-RF) and oat (Avena sativa L.) (O-RF) emulsion gels (EGs) as animal fat replacers. The use of EGs, regardless of whether they contain chia or oat, improved longaniza performance during cooking as they lost less (p < 0.05) water and fat. The composition of cooked sausages was affected by their formulation, particularly those with chia EG (C-RF) which featured the highest polyunsaturated fatty acid content, mainly due to the higher level of α-linolenic fatty acid (1.09 g/100 g of product). Chia and oat EGs in C-RF and O-RF allow longanizas to be labeled with nutritional and health claims under European law. In general, this culinary procedure increases (p < 0.05) the lightness, lipid oxidation and texture parameters of all samples. Full article
(This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics)
►▼ Show Figures

Graphical abstract

18 pages, 1154 KiB  
Article
Application of Fat-Tailed Sheep Tail and Backfat to Develop Novel Warthog Cabanossi with Distinct Sensory Attributes
by Leo Nyikadzino Mahachi, Monlee Rudman, Elodie Arnaud, Voster Muchenje and Louwrens Christiaan Hoffman
Foods 2020, 9(12), 1822; https://doi.org/10.3390/foods9121822 - 08 Dec 2020
Cited by 7 | Viewed by 2039
Abstract
This study compared the use of pork backfat (PF) and fat-tailed sheep tail and backfat (SF) on the physicochemical, fatty acids and sensory attributes of warthog cabanossi. There were no differences between weight loss during drying, moisture content, pH, water activity, salt content [...] Read more.
This study compared the use of pork backfat (PF) and fat-tailed sheep tail and backfat (SF) on the physicochemical, fatty acids and sensory attributes of warthog cabanossi. There were no differences between weight loss during drying, moisture content, pH, water activity, salt content and lipid oxidation between the cabanossi types. However, protein and ash contents were higher in PF cabanossi whilst fat content was higher in SF cabanossi. The PF cabanossi had higher polyunsaturated fatty acids (especially n-6), lower monounsaturated fatty acids whilst the saturated fatty acid content was similar between the two cabanossi products. The n-3:n-6 ratio was more beneficial in the SF cabanossi. The descriptive sensory analysis showed two distinct products where PF cabanossi scored higher for most attributes. Although SF cabanossi scored less for these attributes, this cabanossi had unique and acceptable sensory attributes. This study concluded that fat-tailed sheep tail and backfat could be used to produce a unique cabanossi product of acceptable quality. Full article
(This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics)
►▼ Show Figures

Figure 1

10 pages, 748 KiB  
Article
Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging
by Yong-Hong Feng, Song-Shan Zhang, Bao-Zhong Sun, Peng Xie, Kai-Xin Wen and Chen-Chen Xu
Foods 2020, 9(6), 806; https://doi.org/10.3390/foods9060806 - 19 Jun 2020
Cited by 24 | Viewed by 3593
Abstract
This study was performed to compare the differences in pH, myofibril fragmentation index (MFI), total protein solubility (TPS), sarcoplasmic protein solubility (SPS), myofibrillar protein solubility (MPS), and the microstructure of seven beef muscles during aging. From the six beef carcasses of Xinjiang brown [...] Read more.
This study was performed to compare the differences in pH, myofibril fragmentation index (MFI), total protein solubility (TPS), sarcoplasmic protein solubility (SPS), myofibrillar protein solubility (MPS), and the microstructure of seven beef muscles during aging. From the six beef carcasses of Xinjiang brown cattle, a total of 252 samples from semitendinosus (ST), longissimus thoracis (LT), rhomboideus (RH), gastrocnemius (GN), infraspinatus (IN), psoas major (PM), and biceps femoris (BF) muscles were collected, portioned, and assigned to six aging periods (1, 3, 7, 9, 11, and 14 day/s) and 42 samples were used per storage period. IN muscle showed the highest pH (p < 0.05) from 1 to 14 days and the lowest TPS (p < 0.01) from 9 to 14 days with respect to the other muscles. Moreover, the changes in IN were further supported by transmission electron microscopy due to the destruction of the myofibril structure. The highest value of MFI was tested in ST muscle from 7 to 14 days. The total protein solubility in PM, RH, and GN muscles were not affected (p > 0.05) as the aging period increased. The lowest TPS was found in the RH muscle on day 1, 3, and 7 and in the IN muscle on day 9, 11, and 14. The pH showed negative correlations with the MFI, TPS, and MPS (p < 0.01). The results suggest that changes in protein solubility and muscle fiber structure are related to muscle location in the carcass during aging. These results provide new insights to optimize the processing and storage of different beef muscles and enhance our understanding of the biological characteristics of Xinjiang brown cattle muscles. Full article
(This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics)
►▼ Show Figures

Figure 1

16 pages, 2414 KiB  
Article
Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour
by Magdalena I. Cerón-Guevara, Esmeralda Rangel-Vargas, José M. Lorenzo, Roberto Bermúdez, Mirian Pateiro, Jose A. Rodríguez, Irais Sánchez-Ortega and Eva M. Santos
Foods 2020, 9(6), 760; https://doi.org/10.3390/foods9060760 - 09 Jun 2020
Cited by 31 | Viewed by 4589
Abstract
The reduction of fat and salt and the incorporation of fiber-rich compounds in frankfurters is a trend to improve their nutritional profile. The objective of this study was to evaluate the partial replacement of 30 and 50% of pork backfat and 50% of [...] Read more.
The reduction of fat and salt and the incorporation of fiber-rich compounds in frankfurters is a trend to improve their nutritional profile. The objective of this study was to evaluate the partial replacement of 30 and 50% of pork backfat and 50% of salt by adding edible mushroom flour (2.5 and 5%) from Agaricus bisporus (Ab) and Pleurotus ostreatus (Po) on physicochemical, microbiological and sensory properties of frankfurters sausages during cold storage. The addition of flours increased the moisture, and the dietary fiber contents in frankfurters, keeping the amino acid profile. Lipid oxidation remained under acceptable values despite not antioxidant effect was observed by mushrooms flours. Only spore-forming bacteria were found during cold storage. Color and texture was modified by addition of mushroom, being the Ab samples darker, while Po flour addition resulted in softer and less cohesive sausages. Although lower color, flavor, and taste scores were given to the mushroom samples than the control, they ranked in the acceptable level confirming that the inclusion of 2.5 and 5% of Ab and Po flours in fat- and salt-reduced frankfurter sausages resulted a feasible strategy to enhance the nutritional profile these products. Full article
(This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics)
►▼ Show Figures

Figure 1

14 pages, 975 KiB  
Article
Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters
by Simona Grasso, Tatiana Pintado, Jara Pérez-Jiménez, Claudia Ruiz-Capillas and Ana Maria Herrero
Foods 2020, 9(4), 445; https://doi.org/10.3390/foods9040445 - 07 Apr 2020
Cited by 25 | Viewed by 6220
Abstract
Upcycled defatted sunflower seed flour (SUN), a by-product obtained from sunflower oil extraction, was used as an animal fat replacer to develop healthier frankfurters. For that end, animal fat was replaced (~50%) with water and 2% or 4% of SUN. Nutritional composition, technological, [...] Read more.
Upcycled defatted sunflower seed flour (SUN), a by-product obtained from sunflower oil extraction, was used as an animal fat replacer to develop healthier frankfurters. For that end, animal fat was replaced (~50%) with water and 2% or 4% of SUN. Nutritional composition, technological, structural and sensorial properties were evaluated. SUN incorporation led to a significant increase in protein, minerals (magnesium, potassium, copper and manganese) and a decrease in fat content (~37% less than control with all animal fat). The incorporation of SUN in frankfurters promoted the presence of phenolic compounds. Increasing SUN addition lead to an increasingly (p < 0.05) darker frankfurter colour. Samples with SUN at 4% were firmer than the control according to TPA and sensory analysis results and showed the highest lipid disorder attributed to more lipid interactions in the meat matrix. SUN addition as an animal fat replacer in frankfurters is a feasible strategy to valorise sunflower oil by-products and obtain healthier frankfurters. Full article
(This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics)
►▼ Show Figures

Graphical abstract

15 pages, 906 KiB  
Article
Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets
by Dipak Kumar Banerjee, Arun K. Das, Rituparna Banerjee, Mirian Pateiro, Pramod Kumar Nanda, Yogesh P. Gadekar, Subhasish Biswas, David Julian McClements and Jose M. Lorenzo
Foods 2020, 9(4), 432; https://doi.org/10.3390/foods9040432 - 04 Apr 2020
Cited by 52 | Viewed by 6584
Abstract
The impact of different amounts (2%, 4% and 6%) of enoki (Flammulina velutipes) mushroom stem waste (MSW) powder on the physicochemical quality, color and textural, oxidative stability, sensory attributes and shelf-life of goat meat nuggets was evaluated. These mushroom by-products (MSW [...] Read more.
The impact of different amounts (2%, 4% and 6%) of enoki (Flammulina velutipes) mushroom stem waste (MSW) powder on the physicochemical quality, color and textural, oxidative stability, sensory attributes and shelf-life of goat meat nuggets was evaluated. These mushroom by-products (MSW powder) contained a good source of protein (13.5%), ash (8.2%), total phenolics content (6.3 mg GAE/g), and dietary fiber (32.3%) and also exhibited the potential to be strong antioxidants, due to their good metal chelating ability (41.3%), reducing power (60.1%), and free radical scavenging activity (84.2%). Mushroom stem waste improved (p < 0.05) the emulsion stability, dietary fiber, ash and phenolics content of nuggets compared to control. Although no significant differences (p > 0.05) in expressible water and textural properties were observed among the formulations, but MSW powder improved the water holding capacity and slightly decreased the hardness. Further, the inclusion of MSW significantly (p < 0.05) improved the oxidative stability and shelf-life of treated nuggets by reducing lipid oxidation during the nine-day storage period. Again, the inclusion of MSW did not negatively affect the color and sensory attributes of treated meat nuggets. Overall, our results suggest that enoki mushroom stem waste (4%) can be used as a value-added functional ingredient to produce nutritionally improved and healthier meat products. Full article
(This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics)
►▼ Show Figures

Figure 1

12 pages, 816 KiB  
Article
Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics
by Daniel Franco, Artur J. Martins, María López-Pedrouso, Laura Purriños, Miguel A. Cerqueira, António A. Vicente, Lorenzo M. Pastrana, Carlos Zapata and José M. Lorenzo
Foods 2019, 8(9), 366; https://doi.org/10.3390/foods8090366 - 26 Aug 2019
Cited by 75 | Viewed by 5855
Abstract
Different health institutions from western countries ha–ve recommended a diet higher in polyunsaturated fats, especially of the n-3 family. However, this is not a trivial task, especially for meat-processing sectors. The objective of this work was to assess the influence of replacing [...] Read more.
Different health institutions from western countries ha–ve recommended a diet higher in polyunsaturated fats, especially of the n-3 family. However, this is not a trivial task, especially for meat-processing sectors. The objective of this work was to assess the influence of replacing pork backfat with linseed oleogel on the main quality parameters of frankfurters. The frankfurters were formulated by the pork backfat replacement of 0% (control), 25% (SF-25), and 50% (SF-50), using a linseed oleogel gelled with beeswax. The determination of quality parameters (pH, colour, chemical composition, and texture parameters), the fatty acid profile, and the sensory evaluation was carried out for each batch. The fatty acid profile was substantially improved, and the saturated fatty acid (SFA) content was reduced from 35.15g/100g in control sausages to 33.95 and 32.34g/100 g in SF-25 and SF-50, respectively, and more balanced ratios n-6/n-3 were achieved. In addition, the sausages with linseed oleogel also decreased the cholesterol content from 25.08 mg/100 g in control sausages to 20.12 and 17.23 mg/100 g in SF-25 and SF-50, respectively. It may therefore be concluded that these innovative meat products are a healthier alternative. However, sensory parameters should be improved in order to increase consumer acceptability, and further research is needed. Full article
(This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics)
►▼ Show Figures

Figure 1

19 pages, 1938 KiB  
Article
Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets
by Pratap Madane, Arun K. Das, Mirian Pateiro, Pramod K. Nanda, Samiran Bandyopadhyay, Prasant Jagtap, Francisco J. Barba, Akshay Shewalkar, Banibrata Maity and Jose M. Lorenzo
Foods 2019, 8(8), 307; https://doi.org/10.3390/foods8080307 - 01 Aug 2019
Cited by 69 | Viewed by 8310
Abstract
The present work investigated the efficacy of Moringa flower (MF) extract to develop a functional chicken product. Three groups of cooked chicken nuggets—control (C), T1 (with 1% MF) and T2 (2% MF)—were elaborated and their physicochemical, nutritional, storage stability and sensory attributes were [...] Read more.
The present work investigated the efficacy of Moringa flower (MF) extract to develop a functional chicken product. Three groups of cooked chicken nuggets—control (C), T1 (with 1% MF) and T2 (2% MF)—were elaborated and their physicochemical, nutritional, storage stability and sensory attributes were assessed during refrigerated storage at 4 °C up to 20 days. In addition, MF extracts were characterised in terms of chemical composition, total phenolic content and its components using high-performance liquid chromatography with a diode-array detector (HPLC-DAD), dietary fibre and antioxidant capacity. MF contained high protein (17.87 ± 0.28 dry matter), dietary fibre (36.14 ± 0.77 dry matter) and total phenolics (18.34 ± 1.16 to 19.49 ± 1.35 mg gallic acid equivalent (GAE)/g dry matter) content. The treated nuggets (T1 and T2) had significantly enhanced cooking yield, emulsion stability, ash, protein, total phenolics and dietary fibre compared to control. Incorporation of MF extract at 2% not only significantly reduced the redness/increased the lightness, but also decreased the hardness, gumminess and chewiness of the product compared to control. Moreover, the addition of MF extract significantly improved the oxidative stability and odour scores by reducing lipid oxidation during storage time. Sensory attributes of nuggets were not affected by the addition of MF extract and the products remained stable and acceptable even on 15th day of storage. These results showed that MF extract could be considered as an effective natural functional ingredient for quality improvement and reducing lipid oxidation in cooked chicken nuggets. Full article
(This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics)
►▼ Show Figures

Figure 1

Review

Jump to: Editorial, Research

10 pages, 293 KiB  
Review
Fruit and Agro-Industrial Waste Extracts as Potential Antimicrobials in Meat Products: A Brief Review
by Leticia Aline Gonçalves, José M. Lorenzo and Marco Antonio Trindade
Foods 2021, 10(7), 1469; https://doi.org/10.3390/foods10071469 - 25 Jun 2021
Cited by 16 | Viewed by 3069
Abstract
The use of antimicrobials in meat products is essential for maintaining microbiological stability. The reformulation by substituting synthetic additives for natural ones is an alternative to provide cleaner label products. Therefore, this work performed a literature search about extracts from fruits and agro-industrial [...] Read more.
The use of antimicrobials in meat products is essential for maintaining microbiological stability. The reformulation by substituting synthetic additives for natural ones is an alternative to provide cleaner label products. Therefore, this work performed a literature search about extracts from fruits and agro-industrial waste with antimicrobial activity that can be applied in meat products. Jabuticaba waste extracts are excellent sources of anthocyanins with antimicrobial and pigmentation potential, capable of being applied in meat products such as fresh sausage, without compromising sensory attributes. Residue from grapes is rich in antimicrobial phytochemicals, mainly catechins, epicatechins, gallic acid and procyanidins. Extracts from different grape by-products and cultivars showed inhibition of Staphylococcus aureus, Listeria monocytogenes, Pseudomonas aeruginosa, Escherichia coli O157: H7 and other bacterial strains. Antimicrobial effects against L. monocytogenes, Bacillus cereus, S. aureus and E. coli O157: H7 were identified in Opuntia extracts. In addition, its application in hamburgers reduced (p < 0.05) aerobic mesophilic bacteria, Enterobacteriaceae and Pseudomonas sp. counts, and at a concentration of 2.5%, improved the microbiological stability of salami without causing sensory and texture changes. These data reinforce the possibility of substituting synthetic preservatives for natural versions, a growing trend that requires researching effective concentrations to maintain the sensory and technological properties. Full article
(This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics)
14 pages, 1670 KiB  
Review
Development of Meat Products with Healthier Lipid Content: Vibrational Spectroscopy
by Claudia Ruiz-Capillas and Ana M. Herrero
Foods 2021, 10(2), 341; https://doi.org/10.3390/foods10020341 - 05 Feb 2021
Cited by 13 | Viewed by 2071
Abstract
This review focuses on the importance of developing meat products with healthier lipid content and strategies such as the use of structured lipids to develop these enriched products. The review also conducts a critical analysis of the use of vibrational spectroscopy as a [...] Read more.
This review focuses on the importance of developing meat products with healthier lipid content and strategies such as the use of structured lipids to develop these enriched products. The review also conducts a critical analysis of the use of vibrational spectroscopy as a tool to further these developments. Meat and meat products are extensively recognized and consumed in the world. They are an important nutritional contribution in our diet. However, their consumption has also been associated with some negative consequences for health due to some of its components. There are new trends in the design of healthy meat products focusing mainly on improving their composition. From among the different strategies, improving lipid content is the one that has received the most attention. A novel development is the formation of lipid materials based on structured lipids such emulsion gels (EGs) or oil-bulking agents (OBAs) that offer attractive applications in the reformulation of health-enhanced meat products. A deeper interpretation is required of the complicated relationship between the structure of their components and their properties in order to obtain structured lipids and healthier meat products with improved lipid content and acceptable characteristics. To this end, vibrational spectroscopy techniques (Raman and infrared spectroscopy) have been demonstrated to be suitable in the elucidation of the structural characteristics of lipid materials based on structured lipids (EGs or OBAs) and the corresponding reformulated health-enhanced meat products into which these fat replacers have been incorporated. Future research on these structures and how they correlate to certain technological properties could help in selecting the best lipid material to achieve specific technological properties in healthier meat products with improved lipid content. Full article
(This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics)
►▼ Show Figures

Graphical abstract

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-12
Back to TopTop