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Erasmus SW, Sohaib M, Revilla I, Vivar-Quintana AM, Giancoli SJ. Markers for meat provenance and authenticity with an account of its defining factors and quality characteristics - a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38545907 DOI: 10.1002/jsfa.13492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 03/08/2024] [Accepted: 03/28/2024] [Indexed: 05/09/2024]
Abstract
Provenance is becoming increasingly important in meat supply chains as it lends products higher perceived quality. However, its precise definition and interpretation along with its associated characteristics factors have remained somewhat elusive. This review meticulously defines meat provenance while dissecting the essential factors and associated quality attributes that constitute its essence and are subsequently employed to establish pertinent markers for provenance. Meat provenance emerges as a multi-dimensional construct stemming from the adept management of a constellation of factors relating to geographical origin, farm production system, traceability, and authenticity. Through intricate interactions, these factors unveil innate originality that not only forges a distinct reputation but also imparts a unique typicity to the meat product. Gaining insights into a meat product's provenance becomes attainable by scrutinizing its pertinent composition and organoleptic quality traits. Trace elements and stable isotopes stand out as provenance markers, forging a direct connection to both geographical origin and dietary sources. While somewhat less direct in linkage, other markers such as plant biomarkers, fatty acid composition, pH levels, flavour and aromatic compounds along with organoleptic characteristics contribute to the overall understanding of provenance. Additionally, the identification of animal species and breeds serves as key markers, particularly in the context of protected geographical indications. The study findings are useful for the various stakeholders of how the information for meat provenance can be linked with intrinsic and extrinsic factors for meat quality and protecting the integrity of the supply chain with special reference to traceability and authenticity. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
| | - Muhammad Sohaib
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Isabel Revilla
- Food Technology Area, Universidad de Salamanca, Escuela Politécnica Superior de Zamora, Zamora, Spain
| | - Ana María Vivar-Quintana
- Food Technology Area, Universidad de Salamanca, Escuela Politécnica Superior de Zamora, Zamora, Spain
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Villegas-Cayllahua EA, Dutra DR, de Oliveira RF, Pereira MR, Cavalcanti ÉNF, Ferrari FB, de Souza RA, de Almeida Fidelis H, Giampietro-Ganeco A, de Souza PA, de Mello JLM, Borba H. Concentration of lipids, cholesterol, and fatty acid profile in chicken breast meat affected by wooden breast myopathy frozen for up to 12 mo. Poult Sci 2024; 103:103153. [PMID: 37931395 PMCID: PMC10654245 DOI: 10.1016/j.psj.2023.103153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 09/23/2023] [Accepted: 09/25/2023] [Indexed: 11/08/2023] Open
Abstract
The aim of this study was to examine the effects of frozen storage for 12 mo on the concentrations of lipids and cholesterol and fatty acid profile of wooden chicken breast meat. A total of 120 samples of chicken breasts were selected, according to the degree of "wooden breast" myopathy ["severe," "moderate," and "normal" (absence of myopathy)], from male chickens slaughtered at 42 d of age, from Cobb 500 strain. Part of the samples (n = 20/grade of severity) were evaluated on the day of collection and the remainder were packaged, frozen and stored at -18°C for up to 12 mo. At the beginning (collection day) and at the end of the proposed freezing period (12 mo), analyses of lipid, cholesterol, and fatty acid profile were carried out. Percentage of saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids were evaluated. Meats affected by wooden breast myopathy had lower levels of PUFA that exert beneficial effects on health, such as DHA, EPA and ARA, and this profile is impaired by prolonged storage (12 mo), which results in important nutritional losses for the consumer.
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Affiliation(s)
| | - Daniel Rodrigues Dutra
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | - Rodrigo Fortunato de Oliveira
- Department of Animal Science at the Federal Institute of Goiano, Rio Verde Campus. Rodovia Sul Goiana, Km 01, Zona Rural, CEP 75901-970, Rio Verde, GO, Brazil
| | - Mateus Roberto Pereira
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | | | - Fábio Borba Ferrari
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | - Rodrigo Alves de Souza
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | | | - Aline Giampietro-Ganeco
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | - Pedro Alves de Souza
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | | | - Hirasilva Borba
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil.
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Wereńska M, Okruszek A. Impact of frozen storage on fatty acid profile in goose meat. Poult Sci 2022; 101:102213. [PMID: 36334426 PMCID: PMC9636476 DOI: 10.1016/j.psj.2022.102213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 09/14/2022] [Accepted: 09/26/2022] [Indexed: 11/05/2022] Open
Abstract
The objective of this study was to investigate the changes of the fatty acid in breast (BM) and leg (LM) muscles from 17-wk-old female White Kołuda geese packaged in a vacuum and stored in freezing conditions at −20°C. During 17 weeks, the geese were fed ad libitum on the same complete feed. The samples (18 LM and 18 BM) from the right part of the carcasses were stored for 30, 90, 80, 270, and 365 d. The changes in the fatty acid profile were established by gas chromatography. In this work, there were also calculated lipid profile indicators such as Σ PUFA n−6/Σ PUFA n−3, Σ UFA/Σ SFA, and Σ PUFA/Σ SFA. Time of frozen storage affected the decrease in Σ SFA, Σ MUFA, and Σ PUFA of BM and LM. The statistical analysis of the obtained data shows that the type of muscle also generally affected the fatty acid profile. The BM are characterized higher proportion of Σ SFA, and the LM are defined as containing more Σ MUFA and Σ PUFA. Extending frozen storage time caused only the deterioration of Σ PUFA n−6/Σ PUFA n−3. The Σ PUFA n-6/Σ PUFA n−3 were the highest in BM and LM on the 365th day of storage. Although the Σ PUFA n−6/Σ PUFA n−3 ratio in muscles stored for 180, 270, and 365 d was higher than the recommended values. The lipid profile indicators (Σ UFA/Σ SFA, and Σ PUFA/Σ SFA) were similar in raw meat and in all frozen storage samples. It means that frozen storage didn't affect this index and the BM and LM have the same quality from the dietary point of view. Leg muscles during frozen storage are characterized by higher Σ UFA/Σ SFA and Σ PUFA/Σ SFA than the breast muscles.
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Dawson P, Al-Jeddawi W, Remington N. Effect of Freezing on the Shelf Life of Salmon. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2018; 2018:1686121. [PMID: 30159321 PMCID: PMC6109546 DOI: 10.1155/2018/1686121] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Accepted: 04/11/2018] [Indexed: 11/17/2022]
Abstract
Food shelf-life extension is important not only to food manufacturers, but also to home refrigeration/freezing appliance companies, whose products affect food quality and food waste. While freezing and refrigerating both extend the shelf life of foods, food quality deterioration continues regardless of the preservation method. This review article discusses the global fish market, the composition of fish meat, and the effects of freezing and thawing on salmon quality.
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Affiliation(s)
- Paul Dawson
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
| | - Wesam Al-Jeddawi
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
| | - Nanne Remington
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
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Daszkiewicz T, Purwin C, Kubiak D, Fijałkowska M, Kozłowska E, Antoszkiewicz Z. Changes in the quality of meat (Longissimus thoracis et lumborum) from Kamieniec lambs during long-term freezer storage. Anim Sci J 2018; 89:1323-1330. [DOI: 10.1111/asj.13037] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Accepted: 03/16/2018] [Indexed: 12/20/2022]
Affiliation(s)
- Tomasz Daszkiewicz
- Department of Commodity Science and Processing of Animal Raw Materials; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
| | - Cezary Purwin
- Department of Animal Nutrition and Feed Science; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
| | - Dorota Kubiak
- Department of Commodity Science and Processing of Animal Raw Materials; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
| | - Maja Fijałkowska
- Department of Animal Nutrition and Feed Science; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
| | - Emilia Kozłowska
- Department of Commodity Science and Processing of Animal Raw Materials; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
| | - Zofia Antoszkiewicz
- Department of Animal Nutrition and Feed Science; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
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Majewska MP, Pająk JJ, Skomiał J, Kowalik B. The effect of different forms of sunflower products in diets for lambs and storage time on meat quality. Anim Feed Sci Technol 2016. [DOI: 10.1016/j.anifeedsci.2016.10.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Mauric M, Starcevic K, Mencik S, Ostovic M, Kabalin AE. Influence of Meat Type, Sex and Storage Time on Fatty Acid Profile of Free Range Dalmatian Turkey. MACEDONIAN VETERINARY REVIEW 2016. [DOI: 10.1515/macvetrev-2016-0081] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract
Dalmatian turkey is a slow growing breed kept in free range systems. It is a type of “old fashioned poultry” whose meat is present on the market and accepted by consumers. However, no information about its meat quality and fatty acid profile is available. The chemical composition of the meat was influenced by gender and meat type and these differences could be important from the consumer’s point of view. Fatty acid composition was characterized by the predominance of n6 fatty acids, especially C18:2n6 and a high n6/n3 ratio. Increased time of storage strongly reduced the long chain polyunsaturated fatty acid (LC PUFA) and increased atherogenicity and thrombogenicity indices (AI and TI) in thigh tissue. The content of beneficial n3 PUFA was influenced by meat type, with lower values of C18:3n3 and higher values of LC PUFA in the breast compared to the thighs. The potential intake of LC PUFA of comercial turkey in the human diet was lower in comparison to poultry fed with complete feed mixtures. An interesting fact was the higher DHA values in comparison with DPA values in breast tissue, which is characteristic of old poultry breeds. The Dalmatian turkey is a highly valued traditional product and an important archaic breed for gene preservation and biodiversity. Nevertheless, Dalmatian turkey meat could be even further improved by minimal dietary manipulation to become a product with additional health promoting effects.
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Affiliation(s)
- Maja Mauric
- Department of Animal Husbandry, Faculty of Veterinary Medicine , University of Zagreb , Zagreb , Croatia
| | - Kristina Starcevic
- Department of Animal Husbandry, Faculty of Veterinary Medicine , University of Zagreb , Zagreb , Croatia
| | - Sven Mencik
- Department of Animal Husbandry, Faculty of Veterinary Medicine , University of Zagreb , Zagreb , Croatia
| | - Mario Ostovic
- Department of Animal Behavior and Animal Welfare, Faculty of Veterinary Medicine , University of Zagreb , Zagreb , Croatia
| | - Anamaria Ekert Kabalin
- Department of Animal Husbandry, Faculty of Veterinary Medicine , University of Zagreb , Zagreb , Croatia
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Simsek A, Kilic B. Effects of marination, cooking and storage on physico-chemical and microbiological properties of ready to eat trout döner kebab. J Verbrauch Lebensm 2013. [DOI: 10.1007/s00003-013-0825-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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SIMSEK A, KILIC B. Quality Characteristics of Ready to Eat Salmon D^|^ouml;ner Kebab during Manufacture and Storage. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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LIU FANG, MENG LINGYI, GAO XIAOGUANG, LI XINGMIN, LUO HAILING, DAI RUITONG. EFFECT OF END POINT TEMPERATURE ON COOKING LOSSES, SHEAR FORCE, COLOR, PROTEIN SOLUBILITY AND MICROSTRUCTURE OF GOAT MEAT. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2011.00646.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ebrahimi M, Rajion MA, Goh YM, Sazili AQ. Impact of different inclusion levels of oil palm (Elaeis guineensis Jacq.) fronds on fatty acid profiles of goat muscles. J Anim Physiol Anim Nutr (Berl) 2011; 96:962-9. [PMID: 21848848 DOI: 10.1111/j.1439-0396.2011.01206.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
The effects of different inclusion levels of oil palm fronds (OPF) on the fatty acid profile of the longissimus dorsi (LD), biceps femoris (BF) and infraspinatus (IS) muscle of goats fed for 100 days are described. Twenty-four individually housed Kacang crossbred male goats (averaged 21.7 ± 0.97 kg BW) were allocated to three groups receiving either a 100% concentrate control diet (CON), diet with 25% inclusion level of OPF (HAF) or a diet with 50% inclusion of OPF. The diets were adjusted to be isocaloric and isonitrogenous and fed at 3.0% of BW daily. Samples of LD, BF and IS muscles were taken at slaughter for the determination of fatty acid profiles. The total saturated fatty acids (SFA) in the LD and BF muscles of the OPF group were significantly (p < 0.05) lower than the CON group. For all muscles, C18:3n-3 and total n-3 polyunsaturated fatty acid (PUFA) were significantly higher (p < 0.05) in the OPF group than the CON group with minimal impact on the C18:2n-6 and total n-6PUFA. Consequently, the n-6:n-3 ratio significantly (p < 0.05) decreased in the OPF group compared to the CON group. The LD muscle had a significantly higher conjugated linoleic acid 18:2 c19t11 compared to other muscles. There were no interactions between muscle x diet except for total SFA. It is concluded that OPF at 25-50% inclusion levels may decrease the SFA and increase the n-3PUFA content in chevon, with no apparent adverse effects on the growth performance of the animals, can be used as a feed ingredient to support goat farming in countries that lack grazing pasture.
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Affiliation(s)
- M Ebrahimi
- Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, UPM Serdang, Selangor, Malaysia
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Peña F, Bonvillani A, Freire B, Juárez M, Perea J, Gómez G. Effects of genotype and slaughter weight on the meat quality of Criollo Cordobes and Anglonubian kids produced under extensive feeding conditions. Meat Sci 2009; 83:417-22. [DOI: 10.1016/j.meatsci.2009.06.017] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2009] [Revised: 05/19/2009] [Accepted: 06/10/2009] [Indexed: 11/29/2022]
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