Effect of Endpoint Internal Temperature on Mineral Contents of Boiled Pork Loin

Goose Meat as a Source of Dietary Manganese-A Systematic Review

Manganese is a trace element with essential physiological functions that should be supplied to animals and humans through diet. Goose meat is prevalent in many regions of the world. Therefore, the aim of the study was a systematic review (PRISMA statement, 1980-2022) of the content of Mn in raw and cooked goose meat and their relation to the recommended intake at the level of adequate intake (AI) and the nutrient reference values-requirements (NRV-R). The literature analysis shows that the content of Mn in goose meat depends on the breed, type of muscles, the presence of skin, and the cooking method used. AI level recommendations for Mn intake range from 0.003 to 5.50 mg/day, depending on the country, age, and gender. Consumption by adults (regardless of sex) of 100 g of domestic or wild goose meat covers the daily AI per Mn in various percentages, depending on the type of muscles (more Mn in leg muscles), presence of skin (more Mn in skinless muscles), and thermal treatment (pan fried with oil, grilled, and cooked meat contains more). Placing information on the Mn content in goose meat and the percentage of NRV-R on the packaging may be valuable information for the consumer in making food choices to diversify the diet. There are few studies on the content of Mn in goose meat. Therefore, it is reasonable to conduct research in this area.

Impact of various types of heat processing on the energy and nutritional values of goose breast meat

The purpose of this study was to examine the impact of various types of heat processing used by consumers (water bath cooking WBC, oven convection roasting OCR, grilling G, pan frying PF) on the energy and the nutritional value of goose breast meat (with and without skin). The material used in the study comprised 72 breast muscles cut from carcasses of 17-wk-old White Koluda geese. The energy value (MJ), the chemical composition (water, fat, protein, ash) and mineral composition (phosphorus P, sodium Na, calcium Ca, potassium K, magnesium Mg, iron Fe, zinc Zn, cooper Cu, manganese Mn) were determined in both raw and thermally processed muscles. It has been concluded that various methods of heat processing have a significant impact on the energy and nutritional values of meat. From a dietary point of view, the most beneficial was OCR meat without skin, and WBC, OCR, PF meat with skin as well, since it had the lowest energy value as well as content and retention of fat, phosphorus, and sodium. However, as for the content of the other minerals and their retention, WBC seems to be the optimal form of heat treatment of skinless muscles. 100 g of such meat provides 3.1; 33.7; 145; 180 and 9% Nutrient Reference Values-Requirements (NRVs-R) for Ca, Mg, Fe, Cu, and Mn respectively in a diet of an adult person. As for meat with skin, the optimal method of heat processing to retain minerals is grilling. 100 g of meat processed in this way provides 3.9; 39.7; 125.7; 175; 6 and 12.7% NRVs-R of Ca, Mg, Fe, Cu, and Mn. It follows from the above information that goose breast meat, as analyzed here, cannot be considered as a source of calcium since it provides less than 4% of NRVs-R. The results of the study will be useful for the consumers’ nutritional choices. The geese breast meat, depending on the heat processing used and the content of skin, may be a valuable component of a varied diet, providing nutrients and minerals.

Effects of Doneness on the Microbial, Nutritional, and Quality Properties of Pork Steak of Different Thicknesses

This study aimed to evaluate the effect of doneness on the microbial, nutritional, and quality characteristics of 1.5 cm- and 2.0 cm-thick pork neck steaks. Pork neck meat was obtained within 24 h after slaughtering, cut into 1.5 cm- and 2.0 cm-thick slices (n=5), packed in LLD-PE wrap, and stored at 4±2°C for 7-10 days until aerobic plate counts (APC) reach 5.51-6.50 Log CFU/g. Then, the pork meat was cooked on a frying pan till it was medium-rare, medium, or well-done. The microbial inhibition rates of the 1.5 cm- and 2.0 cm-thick steak in medium-rare state were 58.26% and 51.70%, respectively, whereas it was 100% for medium-done pork steak of either thickness. The total calories of the 1.5 cm- and 2.0 cm-thick well-done pork steaks were 643.61 kcal/100 g and 675.00 kcal/100 g, respectively, which was higher than that in medium-rare and medium-done steaks. The retention ratios for Fe and K in the well-done steak were significantly lower than those in the medium and medium-rare steak of either thickness (p<0.05). The shear force of the medium-rare and medium steak did not differ, whereas that of the well-done steak was significantly higher than that of the medium-rare steak of either thickness (p<0.05). We observed that the well-done pork steak had tough texture, low mineral content, and high calories. Therefore, consumption of medium and medium-rare pork is more beneficial than that of well-done pork.

Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

Meat and fish are muscle foods rich in valuable nutrients, such as high-quality proteins, vitamins, and minerals, and, in the case of fish, also unsaturated fatty acids. The escalation of meat and fish production has increased the occurrence of pesticide and antibiotic residues, as result of pest control on feed crops, and antibiotics used to fight infections in animals. Meat and fish are usually cooked to enrich taste, soften texture, increase safety, and improve nutrient digestibility. However, the impact of cooking on nutritional properties and formation of deleterious compounds must be understood. This review summarizes studies, published in the last decade, that have focused on how domestic cooking affects: (i) composition of nutrients (protein, fatty acids, vitamins, and minerals); (ii) antibiotic and pesticide residue contents; and (iii) the formation of cooking-induced contaminants (heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and thermal degradation products of antibiotics and pesticides). Cooking affects the nutritional composition of meat and fish; frying is the cooking method that causes the greatest impact. Cooking may reduce the pesticide and antibiotic residues present in contaminated raw meat and fish; however, it may result in the formation of degradation products of unknown identity and toxicity. Control of cooking time and temperature, use of antioxidant-rich marinades, and avoiding the dripping of fat during charcoal grilling can reduce the formation of cooking-induced contaminants.

Anti-inflammatory effect of dietary pork extract on proliferation and cytokine secretion using mouse primary splenocytes

The anti-inflammatory effects of boiled pork meat (BPM) and hot water extracts of pork meat (WPM) on splenocyte proliferation and T cell cytokine regulation in BALB/c mice were evaluated. The proliferation of splenocytes in high concentration WPM groups was significantly higher than the control stimulated by LPS and Con A. In the white blood cells, WPM groups had significantly higher counts of lymphocytes and lower counts of neutrophils than the control (p<0.05). The Th1 (IFN-γ, TNF-α, IL-2) and Th2 (IL-4, IL-5, IL-10) cytokine levels in high-concentration WPM groups were higher than those in the control. In addition, TNF-α/IL-10 and IL-2/IL-4 secretions of splenocytes in the high concentration WPM group with LPS or Con A treatment was significantly lower than the control (p<0.05). Therefore, this study suggested that high concentration of WPM had anti-inflammatory effects on the primary splenocyte, which indicating that water extracts of pork meat can enhance the immune system of mice.