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Waraczewski R, Bartoń M, Stasiak DM, Sołowiej BG. Long-matured cured meats from Poland and Europe compared - An overview. Meat Sci 2023; 206:109336. [PMID: 37716227 DOI: 10.1016/j.meatsci.2023.109336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 09/02/2023] [Accepted: 09/04/2023] [Indexed: 09/18/2023]
Abstract
This review aimed to present different varieties of long-matured cured meats, such as cold cuts, sausages, and hams produced in Poland, and compare them with similar European products. Moreover, we briefly presented the impact of meat products on human health. Due to its significant production in Poland, most meat products are made of pork. Polish long-matured, cured meats are nutritious, provide essential amino acids and micronutrients, and are a balanced source of monosaturated fatty acids (MUFAs). We suggest choosing cured Polish meat products matured with probiotics to provide pro-health benefits. Although long-matured sausages are essential and valuable meat products in Poland, they should be consumed moderately as an element of a balanced, diverse diet.
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Affiliation(s)
- Robert Waraczewski
- Department of Animal Food Technology, University of Life Sciences in Lublin, Skromna 8, 20-704, Poland
| | - Maciej Bartoń
- Department of Animal Food Technology, University of Life Sciences in Lublin, Skromna 8, 20-704, Poland
| | - Dariusz M Stasiak
- Department of Animal Food Technology, University of Life Sciences in Lublin, Skromna 8, 20-704, Poland
| | - Bartosz G Sołowiej
- Department of Animal Food Technology, University of Life Sciences in Lublin, Skromna 8, 20-704, Poland.
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Halagarda M, Wójciak KM. Health and safety aspects of traditional European meat products. A review. Meat Sci 2021; 184:108623. [PMID: 34753110 DOI: 10.1016/j.meatsci.2021.108623] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 07/01/2021] [Accepted: 07/04/2021] [Indexed: 11/18/2022]
Abstract
Meat products constitute one of the most important groups of traditional foods. Thanks to the unique and favorable organoleptic characteristics, and high quality, they are willingly chosen by consumers. Lately, there has been a growing concern over the health aspects of these products. Therefore, the aim of this study was to analyze the nutritional value and factors affecting quality and health safety of traditional meat products on the basis of available literature. The study findings have revealed various issues with uniformity of traditional meat products. Products of the same name may differ substantially considering nutritional value. Reports also indicate that there are some discrepancies which can be attributed to product character (traditional/conventional). They mainly concern the content of moisture, protein, salt, fat, and fatty acid profile. Research suggests that traditional meat products may also be associated with some health safety issues, such as the presence of pathogens, polycyclic aromatic hydrocarbons, nitrate and nitrite residues, N-nitrosamines, biogenic amines and heavy metals.
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Affiliation(s)
- Michał Halagarda
- Department of Food Product Quality, Cracow University of Economics, 30-033 Kraków, Sienkiewicza 5, Poland.
| | - Karolina M Wójciak
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-704 Lublin, Skromna 8 Street, Poland.
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Rossi R, Ratti S, Moretti VM, Vasconi M, Corino C. Sensory characteristics and volatile compounds of dry cured ham Speck are affected by pig dietary supplementation with antioxidant mixture. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1134-1142. [PMID: 32785953 DOI: 10.1002/jsfa.10724] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 08/10/2020] [Accepted: 08/12/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Dry cured ham named Speck is a typical Italian product, with consolidated processing techniques and specific quality parameters. It has gained importance in the international market after obtaining the Protected Geographical Indication. Recent studies indicate that dietary plant extracts in pig may affect quality of processed meats but there are no data on their effect on Speck. Consequently, the effects of dietary supplementation with antioxidant mixture (AOX), containing vitamin E and polyphenols, in pigs on the nutritional characteristics, volatile compounds, sensory properties and consumers' preference of Speck were evaluated. RESULTS The Speck weight loss during seasoning was lower in the AOX group, while products quality parameters were not affected by dietary treatments. Alcohol and terpenes concentrations were lower (P < 0.05) in the AOX samples than the control. Sensory profile revealed slight differences (P < 0.05) in Speck salty and sweet taste, whereas the consumer tests showed a higher (P < 0.05) preference, with mean score of seven, for Speck from pigs fed AOX. CONCLUSION Our results provide new insights on the quality parameters of Speck. Dietary integration with antioxidant mixture decreased Speck weight losses during seasoning. Volatile compounds concentrations and sensory profile were slightly affected by dietary treatment. The consumer test revealed that dietary antioxidants, increased the overall preference for Speck, and can potentially increase its consumption. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Raffaella Rossi
- Department of Veterinary Medicine, Università degli Studi di Milano, Lodi, Italy
| | - Sabrina Ratti
- Department of Veterinary Medicine, Università degli Studi di Milano, Lodi, Italy
| | - Vittorio M Moretti
- Department of Veterinary Medicine, Università degli Studi di Milano, Lodi, Italy
| | - Mauro Vasconi
- Department of Veterinary Medicine, Università degli Studi di Milano, Lodi, Italy
| | - Carlo Corino
- Department of Veterinary Medicine, Università degli Studi di Milano, Lodi, Italy
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Modification of NaCl structure as a sodium reduction strategy in meat products: An overview. Meat Sci 2021; 174:108417. [PMID: 33387830 DOI: 10.1016/j.meatsci.2020.108417] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 12/21/2020] [Accepted: 12/22/2020] [Indexed: 12/30/2022]
Abstract
Sodium chloride (NaCl) is an indispensable ingredient in meat products, but the consumption of high doses of sodium contained in their formulations may bring about negative health implications. The replacement of NaCl by other salts in meat products has been a technological challenge. Accordingly, this review highlights the importance of NaCl over other sodium and non‑sodium salts in the saltiness perception and proposes the use of reduced-size and shapes of NaCl to maximize saltiness perception, while using less NaCl dosages in meat products. However, the effect of matrix components (water, proteins and fats) on the final salty taste is of special consideration. To counteract the effect of the matrix components, two main routes of incorporation of different NaCl types in meat products are discussed: encapsulation and protection of NaCl by the hydrophobic component of the meat product. Given the limited number of publications using this potential strategy, more studies on the application of these technological strategies are required.
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The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages. Molecules 2020; 25:molecules25235515. [PMID: 33255586 PMCID: PMC7728091 DOI: 10.3390/molecules25235515] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 11/22/2020] [Accepted: 11/23/2020] [Indexed: 11/17/2022] Open
Abstract
The aim of the work was to determine the impact of two variants (A and B) of smoking (differing in temperature values, furnace, top and bottom of the smoking chamber and the length of smoking time) in the sausage technological process carried out in a traditional smoking chamber with an indirect furnace. The research material consisted of medium-ground sausages: Country, Home and Bieszczady sausages. The research showed that, as the temperature in the smoking chamber and the smoking time changed, the following texture parameters decreased: cycle hardness 1 and 2, springiness, gumminess and chewiness. In addition, there were shown statistically significant differences (p < 0.05) in the chemical composition of Country sausage between the applied smoking variants. It was also found that the temperature of the furnace, upper and lower smoking chamber and the length of smoking time did not have a statistically significant influence on the share of red (a*) and yellow (b*) in the analysed sausages.
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Lucarini M, Durazzo A, Sánchez del Pulgar J, Gabrielli P, Lombardi-Boccia G. Determination of fatty acid content in meat and meat products: The FTIR-ATR approach. Food Chem 2018; 267:223-230. [DOI: 10.1016/j.foodchem.2017.11.042] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2017] [Revised: 06/27/2017] [Accepted: 11/10/2017] [Indexed: 10/18/2022]
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Halagarda M, Kędzior W, Pyrzyńska E. Nutritional value and potential chemical food safety hazards of selected Polish sausages as influenced by their traditionality. Meat Sci 2018; 139:25-34. [DOI: 10.1016/j.meatsci.2018.01.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2017] [Revised: 01/02/2018] [Accepted: 01/10/2018] [Indexed: 01/22/2023]
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Epova EN, Bérail S, Zuliani T, Malherbe J, Sarthou L, Valiente M, Donard OF. 87Sr/86Sr isotope ratio and multielemental signatures as indicators of origin of European cured hams: The role of salt. Food Chem 2018; 246:313-322. [DOI: 10.1016/j.foodchem.2017.10.143] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2017] [Revised: 10/24/2017] [Accepted: 10/29/2017] [Indexed: 10/18/2022]
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Zinc and magnesium in different types of meat and meat products from the Serbian market. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.02.009] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Nutritional Value and Potential Chemical Food Safety Hazards of Selected Traditional and Conventional Pork Hams from Poland. J FOOD QUALITY 2017. [DOI: 10.1155/2017/9037016] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Consumers no longer look for food characterized only by health safety and proper nutritional value. As a result, an increased interest in traditional and regional food can be observed. The aim of this paper is to analyze the results of a comparative analysis of three types of hams: traditional products registered on the List of Traditional Products of the Polish Ministry of Agriculture and Rural Development, then products whose names, retail prices, appearance, and manufacturer’s description suggest traditional methods of production, and finally conventional hams. The results show that traditional hams are characterized by the highest nutritional value among the analyzed groups of products. They have the lowest water and a high protein content. In addition, traditional hams are distinguished by a low concentration of sodium chloride and no addition of phosphates. The residues of nitrites and nitrates indicate their moderate use in manufacturing processes.
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Dellafiora L, Paolella S, Dall'Asta C, Dossena A, Cozzini P, Galaverna G. Hybrid in Silico/in Vitro Approach for the Identification of Angiotensin I Converting Enzyme Inhibitory Peptides from Parma Dry-Cured Ham. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:6366-75. [PMID: 26114575 DOI: 10.1021/acs.jafc.5b02303] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
The bioactivity assessment of foodborne peptides is currently a research area of great relevance, and, in particular, several studies are devoted to the antihypertensive effects through the inhibition of angiotensin I converting enzyme (ACE). In the present work, a straightforward workflow to identify inhibitory peptides from food matrices is proposed, which involves a hybrid in vitro/in silico tandem approach. Parma dry-cured ham was chosen as case study. In particular, the advantage of using the hybrid approach to identify active sequences (in comparison to the experimental trials alone) has been pointed out. Specifically, fractions obtained by in vitro gastrointestinal digestion of ham samples of 18 and 24 months of aging have been assessed for ACE inhibition. At the same time, the released peptidomic profiles, which cannot be entirely evaluated by using in vitro assays, have been screened for the inhibition by using an in silico model. Then, to identify novel inhibitory sequences, a series of strong candidates have been synthesized and assessed for their inhibitory activity through in vitro assay. On the one hand, the use of computational simulations appeared to be an effective strategy to find active sequences, as confirmed by in vitro analysis. On the other hand, strong inhibitory sequences were identified for the first time in Parma dry-cured ham (e.g., LGL and SFVTT with IC50 values of 145 and 395 μM, respectively), which is a product of international dietary and economic relevance. Therefore, these findings demonstrate the usefulness of in silico methodologies coupled to in vitro tests for the identification of potentially bioactive peptides, and they give an important contribution to the study of the overall nutritional value of Parma ham.
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Affiliation(s)
- Luca Dellafiora
- Department of Food Science, University of Parma, Parco Area delle Scienze 17/a, 43124 Parma, Italy
| | - Sara Paolella
- Department of Food Science, University of Parma, Parco Area delle Scienze 17/a, 43124 Parma, Italy
| | - Chiara Dall'Asta
- Department of Food Science, University of Parma, Parco Area delle Scienze 17/a, 43124 Parma, Italy
| | - Arnaldo Dossena
- Department of Food Science, University of Parma, Parco Area delle Scienze 17/a, 43124 Parma, Italy
| | - Pietro Cozzini
- Department of Food Science, University of Parma, Parco Area delle Scienze 17/a, 43124 Parma, Italy
| | - Gianni Galaverna
- Department of Food Science, University of Parma, Parco Area delle Scienze 17/a, 43124 Parma, Italy
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Gratacós-Cubarsí M, Sárraga C, Castellari M, Valero A, García Regueiro J, Arnau J. Effect of pH24h, curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham. Food Chem 2013; 141:3207-14. [DOI: 10.1016/j.foodchem.2013.06.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2013] [Revised: 04/22/2013] [Accepted: 06/04/2013] [Indexed: 10/26/2022]
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