Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Fatty acid composition, lipid profile and oxidative stability of meat of broiler chickens fed diet containing bird eye pepper of varying inclusion level and sieve size

Nutritional modifications to improve meat quality is targeted by farmers. Bird eye pepper (BEP) contains bio-compounds of physiological significance. The potency of BEP of varying inclusion level and sieve size on meat quality [fatty acid (FA), lipid profile and oxidative stability] of broiler chickens was investigated. A total of 246 birds fed diet-containing BEP [inclusion level (0, 0.15 and 0.3%), sieve size (0.05 and 0.1 mm)] were randomized to six treatments replicated 4 times in a 2 by 3 factorial layout. After feeding (31 days), forty-eight birds (two per replicate) were slaughtered and breast muscles harvested. Meat lipid profile and 2-thiobarbituric acid reactive substance (TBARs) were determined on day (d) 0, while TBARs was further assessed on d 3 and 5, but FA on d 10 of refrigeration storage. BEP diet (0.15%) increased (p < 0.05) total monounsaturated FA (MUFA), unsaturated FA (UFA) and n-3 FA, while 0.05 mm BEP lowered (p < 0.05) meat index of thrombogenicity (TI) but increased meat hypocholesteromic: hypercholesteromic (HH) value. Dietary 0.15% (0.05 mm) BEP yielded low (p < 0.05) SFA but high MUFA: SFA, UFA: SFA and NVI, while 0.15% (0.1 mm) BEP diet resulted in high total MUFA and higher (p < 0.05) UFA, n-3 and n-3: n-6 FA. Control, 0.15% and 0.05 mm BEP diets reduced (p < 0.05) meat cholesterol value. This study has shown that 0.15% (0.05 mm) BEP diet had no deleterious effect on the growth of broiler chickens but improved the NVI, IA, TI, HH, TBARs and cholesterol of the meat - a significance to health-conscious consumers.

Modern Concepts of Restructured Meat Production and Market Opportunities

Restructured meat (RM) products are gaining importance as an essential component of the meat industry due to consumers' interest in health benefits. RM products imply the binding or holding of meat, meat by-products, and vegetable proteins together to form a meat product with meat's sensory and textural properties. RM products provide consumers with diversified preferences like the intake of low salt, low fat, antioxidants, and high dietary fiber in meat products. From the point of environmental sustainability, RM may aid in combining underutilized products and low-valued meat by adequately utilizing them instead of dumping them as waste material. RM processing technique might also help develop diversified and new hybrid meat products. It is crucial to have more knowledge on the quality issues, selection of binding agents, their optimum proportion, and finally, the ideal processing techniques. It is observed in this study that the most crucial feature of RM could be its healthy products with reduced fat content, which aligns with the preferences of health-conscious consumers who seek low-fat, low-salt, high-fiber options with minimal synthetic additives. This review briefly overviews RM and the factors affecting the quality and shelf life. Moreover, it discusses the recent studies on binding agents in processing RM products. Nonetheless, the recent advancements in processing and market scenarios have been summarized to better understand future research needs. The purpose of this review was to bring light to the ways of sustainable and economical food production.

Kohonen Artificial Neural Network and Multivariate Analysis in the Identification of Proteome Changes during Early and Long Aging of Bovine Longissimus dorsi Muscle Using SWATH Mass Spectrometry

To study proteomic changes involved in tenderization of Longissimus dorsi, Charolais heifers and bulls muscles were sampled after early and long aging (12 or 26 days). Sensory evaluation and instrumental tenderness measurement were performed. Proteins were analyzed by gel-free proteomics. By pattern recognition (principal component analysis and Kohonen's self-organizing maps) and classification (partial least squares-discriminant analysis) tools, 58 and 86 dysregulated proteins were detected after 12 and 26 days of aging, respectively. Tenderness was positively correlated mainly with metabolic enzymes (PYGM, PGAM2, TPI1, PGK1, and PFKM) and negatively with keratins. Downregulation in hemoglobin subunits and carbonic anhydrase 3 levels was relevant after 12 days of aging, while mimecan and collagen chains levels were reduced after 26 days of aging. Bioinformatics indicated that aging involves a prevalence of metabolic pathways after late and long periods. These findings provide a deeper understanding of changes involved in aging of beef and indicate a powerful method for future proteomics studies.

Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level

Effects of microbial transglutaminase (MTGase), fibrin/thrombin combination (fibrimex), alginate or combination of these binding agents on physicochemical parameters of cooked ground beef with reduced salt level were investigated. Seventeen treatments included three control (no binding agent) groups incorporated with varying concentrations of salt (0.5, 1, 2%, w/w) and fourteen treatment groups produced with MTGase or fibrimex or alginate or their combinations at 0.5 or 1% salt levels. The samples were analyzed for cooking loss (CL), pH, color, moisture, fat, protein, ash, salt, texture and TBARS. The results indicated that the use of MTGase or fibrimex or MTGase/fibrimex combination had significant effect on preventing textural deterioration caused by salt reduction. Even though the use of MTGase resulted in higher CL values, formulation of ground beef with fibrimex or alginate or MTGase/fibrimex/alginate combinations reduced CL when compared with the control groups. The use of fibrimex in ground beef resulted in a decrease in TBARS, lightness, redness and pH values. However, the use of alginate caused an increase in pH, lightness and redness values of ground beef. Based on the present study, the use of fibrimex or a combination of fibrimex with MTGase in the product formulation can be an effective strategy to reduce cooking loss, to improve or maintain the textural properties and to extend shelf life of cooked ground beef with reduced salt level.