Quality characteristics of the enhanced beef using winter mushroom juice

Tailoring meat products for the elderly: A comprehensive review

The population of the elderly is projected to grow significantly in most of the developed countries in the near future. This should earn this demographic the title of 'Consumer of the future'. Meat has high quality proteins and essential vitamins which are important for all demographics but more so for the elderly due to their susceptibility to sarcopenia. This review explored the landscape of meat research and product development that meets the distinctive requirements of the elderly, drawing from published refereed articles, industry reports, and unpublished grey literature. The review emphasised the importance of understanding the evolving dietary and sensory requirements associated with ageing and how they intersect with meat consumption. One notable aspect observed is the diversity within the elderly population, which underscores the necessity for tailored approaches in meat product development to cater to the varying preferences and nutritional needs of different individuals. This review also highlights the ongoing efforts in developing meat-based products that span a spectrum of consistencies, ranging from solid to liquid forms, to accommodate the diverse needs of elderly consumers. Despite these advancements, the review found a discrepancy between the pace of meat product development for the elderly and the rapid advancements in kitchen-level technologies and suggests that further research is needed to bridge this gap and align product innovation with emerging technological trends.

Characteristics of pork emulsion gel manufactured with hot-boned pork and winter mushroom powder without phosphate

This study investigated the physicochemical characteristics of pork emulsion gels manufactured from hot-boned (HB) pork and winter mushroom powder in the absence of phosphate. It was found that compared to cold-boned (CB) pork, HB pork had a higher pH and exhibited a higher myofibrillar protein solubility with a lower actomyosin content (P < 0.05). Four types of pork gels were prepared, namely CB pork without phosphate, CB pork with phosphate (CBP), HB pork without phosphate, and HB pork with winter mushroom powder but without phosphate (HBW). The total exuded fluid was comparable for the CBP and HBW gels on all storage days. In addition, the HB and HBW gels had similar springiness and cohesiveness properties to the CBP gel (P > 0.05). These results indicate that the quality of pork gels manufactured in the absence of phosphate can be improved by the use of HB pork and with the incorporation of winter mushroom powder.

Mechanism of improving emulsion stability of emulsion-type sausage with oyster mushroom (Pleurotus ostreatus) powder as a phosphate replacement

This research evaluated the potentiality of oyster mushroom powder (OMP) as a phosphate alternative by improving emulsion stability of emulsion-type sausage. Sausage without phosphate (NC), with 0.2% sodium triphosphate (PC), and with 1 and 2% OMP (M1 and M2) were prepared. The OMP addition improved the physicochemical properties of sausage, effectively prevented lipid oxidation, and delayed the growth of aerobic bacteria during 28 days of cold storage compared to NC. The M1 and M2 improved the emulsion stability similar to PC. M2 had the highest water holding capacity and apparent viscosity and the lowest cooking loss (P < 0.05). The addition of OMP resulted in different textural characteristics from that of phosphate due to the formation of emulsion structures randomly entrapped by filament-like components, which were derived from polysaccharides or the conjugates between polysaccharides and proteins. According to the results of this study, emulsion stability promoted by OMP was mainly due to the polysaccharides, which are involved in enhancing viscosity and steric hindrance.

Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel

The processing characteristics of freeze-dried pork powder as raw meat for comminuted meat products were compared with those of freeze-thawed pork. The tertiary structural properties, oxidation, and solubility of proteins in the freeze-dried pork powder were investigated. In addition, the properties of the emulsion gels manufactured with freeze-dried pork powder (GFD) and freeze-thawed pork (GFT) at 1.5% and 2.0% NaCl were evaluated. The surface hydrophobicity and intrinsic tryptophan fluorescence intensity of myofibrillar proteins between the freeze-dried pork powder and freeze-thawed pork were similar. However, freeze-dried pork powder had higher carbonyl compounds and lower solubility of sarcoplasmic and myofibrillar proteins than freeze-thawed pork (p<0.05). GFD had higher cooking loss than GFT in 2.0% NaCl, and lower hardness and a* value of GFD were observed regardless of NaCl level (p<0.05). Moreover, GFD had higher malondialdehyde content than GFT at the two NaCl concentrations (p<0.05). Therefore, our study demonstrated that freeze-dried pork powder has lower functional properties than freeze-thawed pork as raw meat for comminuted meat products.

Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty

This study investigated freeze- or oven-dried winter mushroom powder (FDP or ODP, respectively) as an alternative to phosphate in beef patties. The beef patties were prepared with four treatments: no addition of phosphate and winter mushroom (control), addition of 0.3% sodium pyrophosphate (BP), addition of 1% FDP (BFW), and addition of 1% ODP (BOW). The pH of FDP and ODP was 6.73, and 7.00, respectively. FDP and ODP contained phenolic compound at a level of 3.50 and 5.45 g gallic acid equivalent/kg, respectively. The cooking loss of beef patties was the highest in the control and lowest in BP (p<0.05). BFW had lower cooking loss than the control (p<0.05), and BOW showed similar cooking loss as that of the control (p>0.05). Inhibition of lipid oxidation was found in BP and BOW as compared with control (p<0.05). BFW was similar to the control in terms of the degree of lipid oxidation (p>0.05). BOW showed lower L* and higher a* values than those of the control, BP and BFW (p<0.05). Texture properties such as hardness, springiness, cohesiveness, gumminess, and chewiness were the highest in BP (p<0.05). A slight increase in hardness and springiness was observed in BOW compared to those of the control (p<0.05). The results showed that FDP and ODP did not exhibit all the properties of phosphate in beef patties. Therefore, FDP and ODP can be used for partial substitution of phosphate in beef patties.

Freezing-then-aging treatment improved the protein digestibility of beef in an in vitro infant digestion model

In vitro protein digestibility of freezing-then-aged beef was investigated in an infant digestion model. The treatments were divided into freezing-then-aging (FA) and aging-only (AO) groups. Carbonyl and total free sulfhydryl contents were the same between both groups for 14-day aging. Freezing had no effect on beef myofibrillar protein tertiary structure. Although caspase-3 activity did not differ, the FA group showed higher cathepsin B activity than the AO group (p < 0.05). The 10% trichloroacetic acid-soluble α-amino content was higher in FA than AO group, on aging day 14 (p < 0.05). Post in vitro digestion of beef aged for 14 days, the FA group had a higher content, than the AO group, of α-amino groups and proteins digested under 3 kDa (p < 0.05). An electrophoretogram of the digesta showed improved digestion of actin in the FA group. Collectively, the freezing-then-aging process enhanced the protein digestibility of beef in this in vitro infant digestion model.