Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma - A dry cured beef product

Evaluation of the Quality Changes in Three Commercial Pastourma Samples during Refrigerated Storage Using Physicochemical, Microbiological, and Image Analyses Combined with Chemometrics

Despite the inherent stability of dried and cured products, such as pastourma, appropriate refrigeration remains essential for preserving their optimal characteristics. This study explored quality and safety characteristics in lamb, beef, and buffalo pastourma during 16-day refrigeration storage after package opening. The comprehensive approach employed Attenuated Total Reflection-Fourier-Transform Infrared (ATR-FTIR) spectroscopy, colorimetry, and image analysis, alongside physicochemical and microbiological analyses, to shed light on these alterations. The findings reveal a reduction in textural uniformity and color vibrancy (fading reds and yellows) across all samples during storage, with lamb pastourma exhibiting the most pronounced effects. Notably, image analysis emerged as a powerful tool, enabling the accurate classification of samples based on storage duration. Additionally, significant variations were observed in moisture content, hue angle, firmness, and TBARS levels, highlighting their influence on pastourma quality. The study documented a gradual decrease in lactic acid bacteria and aerobic plate count populations over time. ATR-FTIR spectra's interpretation revealed the presence of lipids, proteins, carbohydrates, and water. Protein secondary structures, demonstrably influenced by the meat type used, exhibited significant changes during storage, potentially impacting the functional and textural properties of pastourma. Overall, the findings contribute to a deeper understanding of pastourma spoilage during storage, paving the way for the development of improved preservation and storage strategies.

Investigation of textural and physicochemical changes during the manufacturing process of pastırma, a dry-cured meat product

The changes in textural and physicochemical properties and stability of meat proteins during the production of pastırma were studied. Samples taken at different production stages (raw material, curing, first drying, second drying and final product) were analyzed. The pH decreased at the end of the curing but increased after the first and second drying. While moisture content and water activity decreased throughout the pastırma production, salt content and Thiobarbituric acid-reactive substances (TBARS) increased. Production stages affected the free fatty acids, residual nitrite content and color parameters (P < 0.01). These results showed that considerable physicochemical changes occurred in the production stages of pastırma. The denaturation temperatures for myosin and actin decreased at the end of the curing, however, no denaturation peak for myosin was observed in the later stages. Hardness, cohesiveness and chewiness increased throughout the pastırma production. Warner-Bratzler (WB) shear force increased at the end of the first drying and in the final product. These results are important in terms of obtaining the desired textural properties in the final product. Also, remarkable correlations were detected among the determined properties during the manufacturing process. The study provided considerable findings for the development of industrial pastırma production.

Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer

This study determined the effect of three concentrations (R1: high, R2: medium and R3: low) of rosemary added to dry-cured ham slices vacuum packaged. pH and the colour parameters were evaluated at 0, 7, 14, 28 and 60 days of storage; visual appearance, odour, flavour and camphor content were assessed at days 7, 14, 28 and 60. The rosemary concentration changed the colour parameters, significantly altering the visual appearance (p < 0.001 at 7 and 14 days; p < 0.5 at day 28), but did not affect the pH, neither odour nor flavour. Nevertheless, significant differences were found with the time on R1 and R2 in odour (p < 0.01 and p < 0.001, respectively) and in flavour (p < 0.001). Camphor content was similar in all samples but changed over the time in R1 (p < 0.001) and R2 (p < 0.01). In conclusion, despite the differences observed, it is evident that the addition of this spice was to the liking of the panellists, in any of the concentrations used.

Application of bi-layers active gelatin films for sliced dried-cured Coppa conservation

Processed meat products have been increasingly consumed, a highlight being dried-cured coppa, commonly purchased sliced, making it more susceptible to bacterial deterioration and lipid oxidation. The aim of this work was to produce and apply bi-layers films based on gelatin (in both layers) with addition of nisin and/or Pitanga leaf hydroethanolic extract (PLHE) only in the food contact thinner layer, in order to evaluate their effect on the refrigerated storage of sliced dried-cured coppa. Dried-cured coppa slices covered with active films were vacuum-packaged and stored under refrigeration for 120 days. Every 30 days, samples were tested for moisture content, water activity, pH, color parameters, lipid oxidation by TBARS and peroxide index methods, and microbiological analysis. The different film formulations presented no influence on the water activity, pH and color parameters of sliced dried-cured coppa. However, they significantly affected moisture content, bacterial count and lipid oxidation. The addition of both active compounds - nisin and PLHE - in the food contact thinner layer was observed to have the most favorable effect.

The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and dried meat product

In this study, the effects of potassium lactate (PL, Potassium-L-2-hydroxy-propionate, Potassium-L-Lactate) usage (0%, 0.5%, 1.0%, 2.0% PL of curing mixture) in addition to NaCl and sodium nitrite as curing agent on the physico-chemical, microbiological and sensory properties of ready-to-eat pastırma were investigated. The usage of PL affected pastırma properties as pH (P < 0.01), TBARS (P < 0.01), salt (P < 0.01), residual nitrite content (P < 0.01), a* value (P < 0.01), microbial properties (P < 0.01) (total aerobic mesophylic bacteria, lactic acid bacteria, Micrococcus/Staphylococcus, yeast-mould count) and amino acid levels [lysine (P < 0.01), isoleucine (P < 0.01), leucine (P < 0.01), methionine (P < 0.05), phenylalanine (P < 0.01), valine (P < 0.05), threonine (P < 0.01), tryptophan (P < 0.05), aspartic acid (P < 0.05), glutamic acid (P < 0.05), asparagine (P < 0.05), serine (P < 0.01), histidine (P < 0.01), glycine (P < 0.01), alanine (P < 0.01), proline (P < 0.01), cystine (P < 0.05) and norvaline (P < 0.01)]. According to results of sensory analysis, the difference among pastırma samples including PL was not significant (P > 0.05).

Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process

Quality attributes and water mobility of giant salamander jerkies (GSJs) during roasting process (160°C, for 0, 20, 40, 60, and 80 min) were investigated. The results showed that $a^{\ast },b^{\ast }$ values and shear force increased of GSJs roasting from 20 to 80 min, while $L^{\ast }$ , yield, and moisture content decreased significantly ( $p<0.05$ ). Sensory assessment showed that GSJs at a roasting time of 40–60 min had higher scores. GSJs contained great amount of healthy unsaturated fatty acids (including DHA and EPA), and the total amino acids and essential amino acids were among 59.33–71.77 g·100 g−1 and 25.94–31.40 g·100 g−1, respectively. The mobility of the immobilized moisture and free moisture were shrunk dramatically during roasting. The proton density weighted images also exhibited the moisture shrinkage during roasting. In addition, T22 and T23 were positively correlated with MRI signal, moisture content, and yield of GSJs, but negatively correlated with shear force and overall acceptability, respectively. Thus, in view of various quality attributes and sensory evaluation, a roasting time of 40–60 min was favored for nutritive GSJs production. LF-NMR and MRI might be employed to profile the quality characteristics during roasting as a rapid and nondestructive analytical tool.

New Trends in Meat Packaging

The term ‘packaging’ refers to the technological intervention aimed at the protection of food from a variety of factors, which provokes the product detriment. Packaging is considered as one of the most interesting technological aspects and a constantly evolving issue in food production. This paper aims at the evaluation of the properties of packaging currently used in the meat industry and analyses the advantages, the disadvantages and the microbiota involved. Packaging is a coordinated system, which prepares the products for transportation, distribution, storage, marketing and consumption. Even if several packaging alternatives are proposed, the common purpose is to guarantee high standards, yet maintaining the required characteristics as long as possible. Meat is a dynamic system with a limited shelf-life and the nutritional and sensory properties may change during storage due to microbial activity and physical or chemical changes. Microbial spoilage, for instance, determines an impact in meat, producing unattractive odours, flavours, discolouration, gas and slime.

Histamine and Other Biogenic Amines in Food

The aim of this paper is to give an overview of the presence of biogenic amines, particularly histamine, in various food products, discuss the most important factors influencing their accumulation, and address potential toxicity and safe limits in food. Biogenic amines are natural components of animal and plant raw materials, where they are present at concentrations appearing non-harmful to human health. Their increased content in foods results from the activity of endogenous enzymes or from the microbial decarboxylation of amino acids during controlled or spontaneous fermentation, processing, storage, and distribution. General knowledge of biogenic amines, factors favouring their formation and their safe limits in food are useful in preventing exposure to their toxic effects on the human body. Based on this information, appropriate prophylaxis can be applied, which will consist primarily of maintenance of good hygiene standards of raw materials and products, employment of appropriate processing procedures and upkeep of sanitary food storage conditions.

Effects of dried okra fruit (Abelmoschus esculentus L.) powder on growth, carcass characteristics, blood indices, and meat quality of stored broiler meat

The present study investigated the impacts of dried okra fruit powder (DOFP), used as a natural feed supplement, on growth, carcass, blood, and meat quality parameters of broilers. A total of 240 unsexed, one-week-old chicks were randomly allotted to 4 equal groups with 6 replicates in each group (i.e., 10 birds/replicate). The dietary treatments consisted of the basal diet as control, and 3 DOFP groups, supplemented with 1.0, 2.0, and 3.0 g DOFP/kg feed, respectively. The results showed that the highest values of live body weight and body weight gain were observed in the group with 1.0 g of DOFP/kg of feed during the fifth week of age and between 1 and 5 wk of age, respectively. During 1 to 3 wk of age, daily feed consumption of chicks fed DOFP-supplemented diets increased numerically with increasing DOFP levels. Dietary treatments significantly depressed liver, thigh, and dressing fat percentages. Chicks fed the diet containing 1.0 g of DOFP/kg of feed had the lowest values for serum urea and creatinine compared with the other treatment group. In addition, the concentration of liver enzymes decreased with increasing DOFP levels, except for the groups fed 3.0 and 1.0 g of DOFP/kg of diet. Oxidative rancidity of broiler meat samples containing DOFP in their diets was lower than that of the control samples, throughout the storage period. It can be concluded that DOFP is a useful phytogenic additive, which can lower the percentage of abdominal fat of the carcass, as well as alanine aminotransferase, urea, and creatinine in the blood. Furthermore, all sensory characteristics of the meat were improved by the addition of DOFP to broiler diets. It could be concluded that DOFP can be used as a natural supplement in broiler diets for improving growth performance and reducing abdominal fat, blood creatinine, and urea.

Determination of the Effect of Different Ground Mustard Seeds on Quality Characteristics of Meatballs

This study investigated the effect of yellow, black, and brown mustard seeds on color, lipid oxidation (thiobarbituric acid-reactive substances [TBARS]), and micro-biological and sensory qualities of meatballs during storage. Heat treatment of mustard seeds affected the TBARS value of meatball samples (p<0.0001). The addition of mustard seeds decreased TBARS value of meatball samples (p<0.0001). Heat treatment of mustard seeds decreased the L*, a* and b* values of meatball samples (p<0.0001). The meatball samples with mustard seeds increased b* value of meatball samples however it decreased a* value of meatball samples (p<0.0001). The addition of mustard seeds decreased aerobic mesophilic bacteria count (p<0.0001), Enterobacteriaceae count (p<0.0001), psychrophilic bacteria count (p<0.0001) and yeast and mold count of meatball samples (p<0.0001). On a given storage day, the yellow mustard added meatballs sample was given higher color, appearance, flavor, acceptability ratings than those added black and brown mustard. Regarding sensory and microbiological properties, mustard seed contributed to microbiological quality and sensorial properties of meatball samples.

Application of alginate and gelatin-based edible coating materials as alternatives to traditional coating for improving the quality of pastirma

This research was conducted to study the efficacy of sodium alginate and gelatin coating materials in improving the quality of pastirma. Pastirma was coated with traditional, alginate or gelatin coatings, stored at 4 °C for 4 weeks and examined weekly. Alginate and gelatin coated-pastirma revealed lower TBARS values which was within the acceptable limit (0.67 and 0.86 mg/kg) until the end of storage, however, the TBARS values of traditionally coated pastirma reached 1.33 by the end of storage. Edible coating delayed respiration rate with improvement of the color when compared with traditionally coated one. Oxygen concentration increased from 4.21 mg/kg/h in traditionally coated pastirma to 12.56 and 9.79 in alginate and gelatin coated ones, respectively. Meanwhile, CO₂ concentration decreased from 10.40 mg/kg/h in traditionally coated pastirma to 4.89 and 6.07 mg/kg/h in alginate and gelatin coated ones, respectively. Moreover, a distinct improvement in all sensory attributes has been observed.

Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat

The effects of utilizing fermented soybeans paste (miso) as an alternative flavor-coating material for eliminating unpleasant odor of sulphuric and sotolone compounds from cemen in commercial pastirma were investigated. Results showed that miso-pastirma (MP) and commercial pastirma (CP) had higher L* values in comparison with the fresh meat. While no pathogen was detected in all the meat samples, statistically significant stearic acid was increased (P<0.05) and also oleic and arachidic acids were observed in MP. SDS-PAGE patterns indicated that miso had higher impacts on muscle proteins than cemen suggesting that miso can generate proteins and peptides with better technological or nutritional properties. None of the sulphur containing compounds responsible for unpleasant odor was detected in MP. Limonene, 5 esters, beta-pinene and saponins in MP contributed to citrus fruit aroma with smoother, roasty flavor and delicious taste. These findings suggest that miso contain good flavoring molecules for enhancing fruity smell and quality of pastirma. Thus, laminating cured meat with miso can be used as an alternative to cemen for producing healthier pastirma with extended shelf life and better flavor.

Changes in the Physico-chemical and Microbial Quality during the Production of Pastırma Cured with Different Levels of Sodium Nitrite

Pastırma, a dry-cured meat product, is produced from the whole muscle and/or muscles obtained from certain parts of beef and water buffalo carcasses. The purpose of this study was to determine the effects of different levels of sodium nitrite on changes in the physicochemical and microbial quality during the production of pastırma. The changes in residual nitrite, salt, pH, moisture, thiobarbutiric acid reactive substances (TBARS), colour (L*, a*, b*), total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), Micrococcus/Staphylococcus (M/S), mould-yeast (M-Y), and Enterobacteriaceae counts of pastırma with 0, 50, 100 and 150 ppm sodium nitrite were determined during the production. The nitrite levels and the production stages had significant effects (p<0.01) on residual nitrite, TBARS, pH, salt, and colour values. The TBARS values of the pastırma with nitrite were significantly lower (p<0.05) than the control. The final TAMB, LAB, M/S, and M-Y counts of pastırma with 150 ppm nitrite were significantly (p<0.05) lower than the control. Also, the a* (relative redness) values of control pastırma were significantly lower (p<0.05) than the pastırma with nitrite. The production stages had a significant effect (p<0.01) on the moisture.

Effect of Replacing Beef Fat with Poppy Seed Oil on Quality of Turkish Sucuk

Sucuk is the most popular dry-fermented meat product. Sucuk has a relatively high fat. Poppy seed oil as animal fat replacer was used in Turkish sucuk and effects of its use on sucuk quality were investigated. There was a significant (p<0.5) treatment × ripening time interaction for moisture, pH (p<0.05) and 2-thiobarbituric acid reactive substances (TBARS) values (p<0.01). Increasing poppy seed oil level decreased (p<0.05) TBARS values. Addition of poppy seed oil to the sucuks had a significant effect (p<0.01) on hardness, cohesiveness, gumminess, chewiness and springiness values. Cholesterol content of sucuks decreased (p<0.05) with poppy seed oil addition. Using pre-emulsified poppy seed oil as partial fat replacer in Turkish sucuk decreased cholesterol and saturated fatty acid content, but increased polyunsaturated fatty acids. Poppy seed oil as partial animal fat replacer in Turkish sucuk may have significant health benefits.

Effect of packaging method and storage time on physicochemical characteristics of dry-cured pork neck products at 10°c

Dry-cured pork neck samples were stored at 10°C for 90 days under vacuum packaging (VP) or modified atmosphere packaging (MAP; 25% CO2+75% N2) conditions. The pH, moisture, water activity, total aerobic bacteria, and Enterobacteriaceae counts of dry-cured pork neck products with MAP were significantly lower than those with VP (p<0.05) after 90 days of storage. However, CIE b* and 2-thiobarbituric acid reacted substance (TBARS) values of the pork product with MAP were significantly higher (p<0.05) than those with VP. Total aerobic bacterial counts and Enterobacteriaceae counts of samples with MAP were lower than those with VP after 30 days of storage. Sensory results indicated that aroma, flavor and tenderness scores of the samples with both VP and MAP decreased during storage and the scores after >60 days of storage were lower than those at Day 1. In conclusion, despite presenting higher lipid oxidation, the samples stored in packages containing 25% CO2 for 90 days at 10°C have lower bacterial counts than vacuum-packed samples. Therefore, further studies should be performed on the packaging of dry-cured meat at adjusted concentrations of CO2.

Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks

This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice((≥Small(50) marbling) and Select); and two cooked end-point temperatures (62.8 °C and 71.1 °C) on physico-chemical traits of instrumental tenderness, color, and sensory properties of Longissimus lumborum beef muscle. Dry-aged loins had higher (P<0.0001) weight loss than W or SB aged loins. However, D and SB aged loins had similar (P>0.05) combined losses. W aged loins had higher (P<0.01) L* values than D or SB aged loins. Warner-Bratzler shear force of steaks was not affected (P>0.05) by aging method or quality grade but increased (P<0.0001) as end-point temperature increased. Sensory panel evaluation also showed no effect (P>0.05) of aging method or quality grade on myofibrillar tenderness, juiciness, connective tissue amount, overall tenderness or off flavor intensity. Steaks cooked to 62.8 °C were juicier (P<0.05) than those cooked to 71.1 °C. Neither D nor SB aging had advantages over W aging.

Effect of ground poppy seed as a fat replacer on meat burgers

Poppy seed paste was used in koefte production as an animal fat replacer and efficacy of using poppy seed was investigated. The use of ground poppy seed in formulation of meat burgers had no effect on the moisture content of uncooked meat burgers; however, it did have a significant effect (p<0.05) on the fat content of meat burgers. Ground poppy seed addition significantly affected (p<0.05) cooking yield, moisture retention, and fat retention of meat burgers. Ground poppy seed addition significantly decreased (p<0.05) saturated fatty acid contents as the amount of ground poppy seed increased in meat burgers. A strong significant decrease (p<0.05) on the cholesterol content of meat burgers with ground poppy seed addition was observed. Samples having 20% ground poppy seed had significantly better texture and juiciness score (p<0.05) than any other sample which could be explained by increased moisture retention. Replacing animal fat with ground poppy seed paste is effective and may pave the way for an innovative meat product.