Structuring meat analogs by citrus fiber with reduced salt intake

In this study, we investigated the effect of addition of citrus fiber (CF; 5% and 10%, which consists mainly of soluble pectin and insoluble cellulose) on physical properties and microstructure of meat analogs based on soy protein isolate and wheat gluten using high-moisture extrusion. Layered structure or microstructure of meat analogs was observed by scanning electron microscope and confocal laser scanning microscope. Compared to the control (without CF), meat analogs with CF addition showed disorder layered microstructure, which was interconnected with smaller fibers. Rheological measurements (strain sweep and frequency sweep) show that the incorporation of CF resulted in meat analogs with softer texture. The moisture content of meat analogs increased significantly upon the addition of CF, which was also correlated with juiciness. Sensory evaluation and dynamic salt release results confirm that the saltiness of meat analogs with CF addition was enhanced due to the structural changes of phase-separated structures, achieving salt reduction by 20% and showing a saltiness similar to the control sample. This research provides a novel approach to modulate the saltiness perception of meat analogs by modifying the phase separation of protein/polysaccharides. PRACTICAL APPLICATION: Citrus fiber is added to the plant protein matrix to prepare meat analogs with high moisture content and enhanced saltiness perception via modifying the phase separation of protein/polysaccharides. This work provided a potential target for the meat industry to produce the meat analogs with less salt intake. Further research can be conducted using modified fibrous or inner structure of meat analogs to improve its quality.

Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels

The objective of this study was to compare the quality characteristics of current plant-based protein ground beef alternatives (GBA) to ground beef (GB) patties of varying fat percentages. Fifteen different production lots (n = 15/fat level) of 1.36 kg GB chubs of 3 different fat levels (10%, 20%, and 27%) were collected from retail markets in the Manhattan, KS area. Additionally, GBA products including a foodservice GBA (FGBA), a retail GBA (RGBA), and a traditional soy protein–based GBA (TGBA) currently available through commercial channels were collected. Consumers (n = 120) evaluated sample appearance, juiciness, tenderness, overall flavor liking, beef flavor liking, texture liking, and overall liking. Additionally, samples were evaluated for color, texture profile, shear force, pressed juiciness percentage (PJP), pH, and fat and moisture percentage. All 3 GB samples rated higher (P < 0.05) than the 3 GBA samples for appearance liking, overall flavor liking, beef flavor liking, and overall liking by consumers. Similar results were found with trained sensory panelists, which rated the GBA as less (P < 0.05) juicy, softer (P < 0.05), and lower (P < 0.05) for beef flavor and odor intensity and higher (P < 0.05) for off-flavor intensity than the GB. Moreover, the GBA had less (P < 0.05) change in shape through cooking and a lower (P < 0.05) percentage of cooking loss and cooking time than the GB. Also, the GBA all had lower (P < 0.05) shear force and PJP values than the GB. The color of the GBA differed (P < 0.05) from the GB, with the GB samples being more (P < 0.05) red in the raw state. These results indicate that the GBA provide different eating and quality experiences than GB and should thus be considered as different products by consumers and retailers.

Effects of gender and slaughter age on meat quality of Anatolian water buffaloes

The study aimed to investigate the effects of slaughter age and gender on specific carcass and technological meat quality characteristics in Anatolian water buffaloes. The study was conducted on 55 water buffaloes using a 2 × 2 factorial design with two independent variables at two levels. Gender subgroups of male (n = 29) and female (n = 26) and slaughter age subgroups of younger than 2 years of age (n = 29) and older than 2 years of age (n = 26) were evaluated. Hot carcass and cold carcass weights were higher in old water buffaloes than young ones (P < 0.001). The skin weight of old buffaloes was also higher than young buffaloes (P < 0.01). Drip loss, expressed juice, and Warner Bratzler (WB) shear force values of longissimus dorsi (LD) muscles were not influenced by age group and gender of buffaloes. The lightness (L*) and hue (H*) values were higher in young buffaloes than old animals (P < 0.001). The meat of male buffaloes had lower redness (a*) and chroma (C*) values than that of female buffaloes. The current results indicated that female water buffalo could also be used for meat production away from negative impressions on the meat quality of female water buffalo.

Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage

BACKGROUND

A high-fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage containing mechanically deboned chicken meat, pork meat, and pork back fat. Technological and microbiological properties were evaluated for 60 days at 4 °C.

RESULTS

A reduction of 11 to 34% and 35 to 45% of fat and sodium were obtained in reformulated products, respectively. An increase in fiber content and polyunsaturated fatty acid was noticed in the formulations with EG. The addition of EG in Bologna increased L* (lightness) values and reduced a* (redness/greenness) values comparing to control treatment. Microstructural properties of sausages exhibited a denser network with the presence of EG. Softer, more elastic, cohesive and resilient samples with a higher intensity of lipid oxidation (P < 0.05) were observed in EG added sausages. The nuclear magnetic resonance (NMR) data shows that the presence of EG recovers the matrix that has been weakened due to reduction of fat and salt. Sensory evaluation showed that the incorporation of the EGs resulted in acceptable scores.

CONCLUSION

These results suggest that inulin-based EG is a potential fat substitute for developing healthier meat products, with better fatty acids composition and stable to chilled storage. © 2020 Society of Chemical Industry.

Biology, strategies, and fresh meat consequences of manipulating the fatty acid composition of meat

The utility and attractiveness of adipose tissue within meat products vary based on species, cut, and consumer preference. In beef, producers are rewarded for producing carcasses with greater visual marbling at the 12th and 13th rib juncture, while pork producers are either not rewarded or penalized for producing carcasses with too much adipose tissue. Some consumers prefer to purchase leaner meat cuts, while other consumers pay premiums to consume products with elevated fat content. While no clear consumer adipose tissue preference standard exists, advances in beef and swine nutrition have enabled producers to target markets that enable them to maximize profits. One niche market that has increased in popularity over the last decade is manipulating the fatty acid profile, specifically increasing omega-3 fatty acid content, of beef and pork products to increase their appeal in a healthy diet. While much research has documented the ability of preharvest diet to alter the fatty acid profile of beef and pork, the same studies have indicated both the color and palatability of these products were negatively affected if preharvest diets were not managed properly. The following review discusses the biology of adipose tissue and lipid accumulation, altering the omega-3 fatty acid profile of beef and pork, negative fresh meat color and palatability associated with these studies, and strategies to mitigate the negative effects of increased omega-3 fatty acid content.

Evaluation of marbling and enhancement's abilities to compensate for reduced beef palatability at elevated degrees of doneness

The objectives of this study were to evaluate the extent marbling compensates for reduced beef palatability at elevated degrees of doneness and to determine the relationship of residual moisture and fat in cooked steaks to beef palatability, specifically beef juiciness. Paired strip loins (IMPS # 180) were collected to equally represent five quality treatments [Prime, Top Choice (modest and moderate marbling), Low Choice, Select, and Select Enhanced (110% of raw weight)]. Steaks were grouped into sets of three consecutively cut steaks and randomly assigned a degree of doneness (DOD): very-rare (VR; 55 °C), rare (R; 60 °C), medium-rare (MR; 63 °C), medium (M; 71 °C), well done (WD; 77 °C), or very well done (VWD; 82 °C). Samples were subjected to consumer and trained sensory evaluation, Warner-Braztler shear force (WBSF), slice shear force (SSF), pressed juice percentage (PJP) evaluation, and raw and cooked proximate analysis. There were no (P > 0.05) quality treatment × DOD interactions for consumer sensory ratings, indicating increased DOD had the same negative impact regardless of marbling level. There was a quality treatment × DOD interaction (P < 0.05) for the percentage of steaks rated acceptable by consumers for juiciness. Increased marbling modified the point in which steaks became unacceptable for juiciness. Similarly, there was a quality treatment × DOD interaction (P < 0.05) for trained juiciness ratings. When cooked to MR and lower, Prime was rated only 8% to 18% higher (P < 0.05) than Select for trained juiciness ratings, but was rated 38% to 123% higher (P < 0.05) than Select when cooked to M and higher. Besides cooking loss, combined cooked moisture and fat percentage was more highly associated (P < 0.01) to consumer juiciness (r = 0.69) and trained initial (r = 0.84) and sustained (r = 0.85) juiciness ratings than all other objective evaluations. Using regression analyses, cooked moisture and fat percentages, alone, were poor indicators of consumer and trained juiciness ratings. However, when combined, the regression equations explained 45%, 74%, and 69% of the variation in consumer, trained initial, and trained sustained juiciness ratings, respectively. These results indicate that increased marbling levels only offer "insurance" for juiciness of steaks that are cooked to high degrees of doneness, but not for other palatability traits. Additionally, cooked residual moisture and fat percentages, when combined, are a good indicator of sensory juiciness ratings.