Measuring the effects of in vitro mastication on bolus granulometry of shredded meat: A proposal for a new methodological procedure

A Comprehensive Study of the Quality of Fat-Tailed Sheep Carcasses in Greece

Sheep farming in Greece is focused on milk production. Meat is considered a by-product and consists mainly light carcasses of undefined quality. The main challenge of the sector is to ensure sustainability, and hence efforts are towards efficient use of available resources, including undervalued carcasses of local fat-tailed sheep. The objective here was twofold: (i) to assess the carcass quality of fat-tailed sheep slaughtered at different live weights and (ii) to compare them with carcasses from thin-tailed sheep. In total, 146 fat-tailed and 97 thin-tailed dairy sheep were used. They belonged to five live-weight categories (LWC), representing 25%, 35%, 50%, 70% and 100% of mature body weight. Carcass length/weight/yield/pH and wither height were recorded. Muscle fiber minimum Feret’s diameter and meat color/tenderness/moisture/lipid and protein content were determined. Sex and LWC differences in fat-tailed sheep were assessed. Parametric and non-parametric tests were used to compare with thin-tailed sheep, considering the effects of LWC, sex and their interactions with sheep population (fat-tailed/thin-tailed). Most traits were significantly different (p < 0.05) between groups of fat-tailed sheep. Carcass yield of fat-tailed sheep was significantly higher compared to thin-tailed (p < 0.01). Interactions of sheep population with LWC or sex affected wither height, carcass pH, meat color and tenderness (p < 0.05). Fat-tailed sheep meat quality is equal or higher compared to thin-tailed. Finishing weights corresponding to 50 and 70% LWC may improve capitalization of fat-tailed carcasses.

Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs

To increase the appeal of plant protein-based meat analogs, further progress needs to be made in their sensory perception. Given the limited number of studies on meat analogs, this review focuses on structure, oral processing, and sensory perception of meat and subsequently translates the insights to meat analogs. An extensive number of publications has built the current understanding of meat mechanical and structural properties, but inconsistencies concerning terminology and methodology execution as well as the wide variety in terms of natural origin limit solid conclusions about the control parameters for oral processing and sensory perception. Consumer-relevant textural aspects such as tenderness and juiciness are not directly correlated to single structural features but depend on an interplay of multiple factors and thus require a holistic approach. We discuss the differences in mastication and disintegration of meat and meat analogs and provide an outlook toward converting skeptical consumers into returning customers. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Relationship between masticatory variables and bolus characteristics of meat with different textures

The physiological transformations that happen during oral processing are complex and challenging to capture and measure; however, their knowledge can help design new products for people who struggle with mastication and swallowing. Here we relate chewing, saliva incorporation and bolus properties with initial meat texture. Three different textures (T1-tender, T2-intermediate, T3-tough) were created by cooking meat in different temperature time combinations and "ready-to-swallow" meat boluses were collected from 10 healthy individuals. Masticatory variables, saliva incorporation, and bolus mechanical and geometrical characteristics were analyzed. Meat texture showed significant effect on masticatory variables (number of chews and chewing duration) but not on saliva incorporation. Bolus mechanical characteristics (hardness, cohesiveness and adhesiveness) varied significantly (p < .05) with meat texture, where meat with a harder texture resulted in a harder bolus. Number of bolus particles changed significantly (p < .05) with increasing meat hardness, where harder meat produced more bolus particles. Significant (p < .05) intersubject variability was recorded for masticatory parameters and saliva incorporation. Mechanical and geometrical characteristics of "ready-to-swallow" meat bolus did not vary among subjects.