Development and performance of whey protein active coatings with Origanum virens essential oils in the quality and shelf life improvement of processed meat products

Shirazi balangu (Lallemantia royleana) seed mucilage: Chemical composition, molecular weight, biological activity and its evaluation as edible coating on beefs

In this study, Lallemantia royleana seed mucilage (LRSM) was extracted from whole seeds using hot-water extraction. The structural information (monosaccharide compositions and molecular weight analysis), chemical composition (moisture, protein, ash, fat and carbohydrate), biological activity (antimicrobial, total phenol content and antioxidant activity) and effect LRSM edible coating on population of microbial pathogens (total viable count (TVC), psychrotrophic bacteria, Escherichia coli, Staphylococcus aureus and fungi), chemical changes (thiobarbituric acid, peroxide value and pH) and sensory attributes (color, odor and total acceptability) of the beef slices at 4°C for 18days (0, 3, 6, 9, 12, 15 and 18) were determined. The LRSM had 76.74% carbohydrate, 3.86% protein, 9.92% ash and 9.48% moisture. LRSM is a high molecular weight (1.19×106Da) polysaccharide, composed of galactose (36.28%), arabinose (35.96%), rhamnose (15.18%), xylose (7.38%) and glucose (5.20%). The LRSM total phenolic content and antioxidant activity (IC50) were equal to 82.56±1.6μgGAE/mg and 528.54±0.35μg/ml, respectively. The results showed that, the beef shelf life based on TVC for samples control, LRSM, LRSM+1% AHEO, LRSM+1.5% AHEO, and LRSM+2% AHEO were 6, 9, 9, 12, and 15days, respectively. There was no significant difference between LRSM+1% AHEO and LRSM samples, but the TVC in first one had slight changes than LRSM. Compared to the control samples, LRSM extended the microbial shelf life, oxidative stability and sensorial acceptability of beef by 3, 6 and 6days, respectively.

The preparation, characterization and in vitro application evaluation of soluble soybean polysaccharide films incorporated with cinnamon essential oil nanoemulsions

In this study, we developed the new bioactive film from soluble soybean polysaccharide (SSPS) incorporated with different concentrations of cinnamon essential oil nanoemulsions (CNO) and the functional properties of them were evaluated. Then CNO-SSPS film was applied on the meat during refrigerate for 8 days. The use of CNO in film production has reduced thickness, water vapor permeability, water solubility, lightness (L*), redness (a*) and whiteness (WI) and increased antioxidant activity of SSPS-films. Also, the SSPS- film containing 0.6% CNO activity only on gram-positive bacteria (Staphylococcus aureus and Streptococcus pyogenes) and SSPS- film containing 0.8% CNO had antimicrobial activity on gram-positive and gram-negative bacteria. In vitro application, the pH of the meat treated with CON remained in the natural pH of meat during storage (8 days). Based on the results, the highest and lowest hardness values were for the samples of CNO- 0.8 and control, respectively. Incorporating CON at 0.6 and 0.8% concentration of cinnamon reduced 4.14 and 5.71 log cycle in the total aerobic viable count compared to uncoated and decreased of yeast and molds on 8th day by 1 log cycle compared uncoated. These resulted showed CNO-SSPS film can be used as a good preservative in meat products.

Rabbit meat production and consumption: State of knowledge and future perspectives

Since the 1970s, in some European countries rabbit meat production has progressively become a highly specialized industry, which has made Europe the second (after China) largest rabbit meat producer in the world. However, the industry is currently facing a critical period due to structural weaknesses, progressive and constant reductions in consumption, and raising criticism related to welfare conditions and other ethical issues. This trend is questioning the future of the rabbit meat industry, which could lead to the loss of knowledge and technical expertise acquired over decades of major investments and research efforts (a valuable cultural and professional heritage for future generations). In the present review, we provide an overview of the rabbit meat industry, market and value chain, we depict consumer's attitude towards rabbit meat, highlighting strengths and weaknesses, and factors driving their current purchase behavior. Finally, we will attempt to outline possible strategies to ensure a sustainable future for the production of rabbits for commercial meat purposes.