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Berger LM, Witte F, Tomasevic I, Heinz V, Weiss J, Gibis M, Terjung N. A review on the relation between grinding process and quality of ground meat. Meat Sci 2023; 205:109320. [PMID: 37659142 DOI: 10.1016/j.meatsci.2023.109320] [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: 05/30/2023] [Revised: 08/03/2023] [Accepted: 08/21/2023] [Indexed: 09/04/2023]
Abstract
This review is providing an overview of the actual and past research in the field of ground meat. The forces that are acting in the meat grinder are well understood. The higher the forces that are acting on the meat while grinding, the stronger the disintegration of the meat cells after the process. These forces can be calculated as energy transfer in meat grinders using specific mechanical energy (SME). The amount of non-intact cells (ANIC) can be used to describe the extent of disintegrated cells. Different methods are available to rate the quality of ground meat, which is mainly influenced by the raw material and processing. Over the past decades of industrialization, the landscape of ground meat production has changed. However, the effects of the process adjustments on the quality of ground meat are not yet sufficiently described in the literature.
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Affiliation(s)
- Lisa M Berger
- Department of Food Material Science, University of Hohenheim, 70599 Stuttgart, Germany
| | - Franziska Witte
- DIL German Institute of Food Technology, 49610 Quakenbrueck, Germany
| | - Igor Tomasevic
- DIL German Institute of Food Technology, 49610 Quakenbrueck, Germany
| | - Volker Heinz
- DIL German Institute of Food Technology, 49610 Quakenbrueck, Germany
| | - Jochen Weiss
- Department of Food Material Science, University of Hohenheim, 70599 Stuttgart, Germany
| | - Monika Gibis
- Department of Food Material Science, University of Hohenheim, 70599 Stuttgart, Germany.
| | - Nino Terjung
- DIL German Institute of Food Technology, 49610 Quakenbrueck, Germany.
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2
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Versino F, Ortega F, Monroy Y, Rivero S, López OV, García MA. Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations. Foods 2023; 12:foods12051057. [PMID: 36900574 PMCID: PMC10000825 DOI: 10.3390/foods12051057] [Citation(s) in RCA: 26] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/14/2023] [Accepted: 02/21/2023] [Indexed: 03/06/2023] Open
Abstract
Food loss and waste occur for many reasons, from crop processing to household leftovers. Even though some waste generation is unavoidable, a considerable amount is due to supply chain inefficiencies and damage during transport and handling. Packaging design and materials innovations represent real opportunities to reduce food waste within the supply chain. Besides, changes in people's lifestyles have increased the demand for high-quality, fresh, minimally processed, and ready-to-eat food products with extended shelf-life, that need to meet strict and constantly renewed food safety regulations. In this regard, accurate monitoring of food quality and spoilage is necessary to diminish both health hazards and food waste. Thus, this work provides an overview of the most recent advances in the investigation and development of food packaging materials and design with the aim to improve food chain sustainability. Enhanced barrier and surface properties as well as active materials for food conservation are reviewed. Likewise, the function, importance, current availability, and future trends of intelligent and smart packaging systems are presented, especially considering biobased sensor development by 3D printing technology. In addition, driving factors affecting fully biobased packaging design and materials development and production are discussed, considering byproducts and waste minimization and revalorization, recyclability, biodegradability, and other possible ends-of-life and their impact on product/package system sustainability.
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Affiliation(s)
- Florencia Versino
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ingeniería, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
- Correspondence:
| | - Florencia Ortega
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
| | - Yuliana Monroy
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
| | - Sandra Rivero
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
| | - Olivia Valeria López
- Planta Piloto de Ingeniería Química (PLAPIQUI), UNS-CONICET, Camino La Carrindanga km.7, Bahía Blanca 8000, Argentina
| | - María Alejandra García
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
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Khodaei SM, Gholami‐Ahangaran M, Karimi Sani I, Esfandiari Z, Eghbaljoo H. Application of intelligent packaging for meat products: A systematic review. Vet Med Sci 2022; 9:481-493. [PMID: 36571810 PMCID: PMC9857129 DOI: 10.1002/vms3.1017] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
BACKGROUND Today, in response to consumer demand and market trends, the development of new packaging with better performance such as intelligent packaging has become more important. This packaging system is able to perform intelligent functions to increase shelf life, increase safety and improve product quality. OBJECTIVES Recently, various types of packaging systems are available for meat products, especially cooked, fresh and processed meats. But because meat products are very perishable, monitoring their quality and safety in the supply chain is very important. This systematic article briefly reviews some of the recent data about the application of intelligent packaging in meat products. METHODS The search was conducted in Google Scholar, Science Direct, Elsevier, Springer, Scopus, and PubMed, from April 1996 to April 2021 using a different combination of the following keyword: intelligent packaging, and meat. RESULTS The results showed that the intelligent packaging presents several benefits compared to traditional packaging (e.g., antimicrobial, antioxidant, and shelf life extension) at the industrial processing level. Thus, these systems have been applied to improve the shelf life and textural properties of meat and meat products. CONCLUSIONS It is necessary to control the number of intelligent compounds that are included in the packaging as they clearly influence the quality and nutritional properties as well as the final cost of the food products.
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Affiliation(s)
- Seyedeh Mahsa Khodaei
- Department of Food Science and TechnologyNutrition and Food Security Research CenterSchool of Nutrition and Food ScienceIsfahan University of Medical SciencesIsfahanIran
| | - Majid Gholami‐Ahangaran
- Department of Poultry DiseasesFaculty of Veterinary MedicineShahrekord Branch, Islamic Azad UniversityShahrekordIran
| | - Iraj Karimi Sani
- Department of Food Science and TechnologyFaculty of AgricultureUrmia UniversityUrmiaIran
| | - Zahra Esfandiari
- Department of Food Science and TechnologyNutrition and Food Security Research CenterSchool of Nutrition and Food ScienceIsfahan University of Medical SciencesIsfahanIran
| | - Hadi Eghbaljoo
- Division of Food Safety and HygieneDepartment of Environmental Health EngineeringSchool of Public HealthTehran University of Medical SciencesTehranIran
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4
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Application of Time–Temperature Indicator/Integrator Based on the Maillard Reaction to Frozen Food Distribution. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02821-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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5
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Adiani V, Gupta S, Variyar PS. A simple time temperature indicator for real time microbial assessment in minimally processed fruits. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110731] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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6
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Oh TG, Lee JH, Koo YK, Cha HJ, Woo SY, Lee SJ, Jung SW. Control of temperature dependence of microbial time-temperature integrator (TTI) by microencapsulation of lactic acid bacteria into microbeads with different proportions of alginate. Food Sci Biotechnol 2021; 30:571-582. [PMID: 33936849 DOI: 10.1007/s10068-021-00884-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2020] [Revised: 12/22/2020] [Accepted: 01/25/2021] [Indexed: 12/21/2022] Open
Abstract
This study has been conducted to investigate the temperature dependence and mass transfer kinetics of a microbial time-temperature integrator (TTI) developed by using emulsification/internal ionotropic gelation method. We report the effect of the Na-alginate concentrations (0.5%, 2.0%, 4.0% and 6.0% w/v) and temperature (8, 15, 20, 25 and 30 °C) on the TTI responses (changes in pH and titratable acidity [TA]). Results revealed that Ca-alginate microbeads (Ca-AMs) prepared from 2.0% Na-alginate were more uniform and smaller, with a narrow size distribution, in comparison with the other Ca-AMs. For microbeads with above 2.0% Na-alginate, the TTI response rates decreased because of the lower diffusion efficiency. Linearity in the TA was greatest for the 2.0% Ca-AMs. Therefore, the mass transfer and TTI response kinetics data demonstrated that 2.0% Na-alginate was optimal for producing Ca-AMs from which an ideal microbial TTI could be developed to monitor food spoilage processes with accuracy and precision.
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Affiliation(s)
- Tae Gyu Oh
- Department of Food Science and Biotechnology, Dongguk University, Ilsandong-gu, Goyang-si, Gyeonggi-do 410-820 Korea
| | - Ji Hyun Lee
- Department of Food Science and Biotechnology, Dongguk University, Ilsandong-gu, Goyang-si, Gyeonggi-do 410-820 Korea
| | - Yong Keun Koo
- Department of Food Science and Biotechnology, Dongguk University, Ilsandong-gu, Goyang-si, Gyeonggi-do 410-820 Korea
| | - Hee Jin Cha
- Department of Food Science and Biotechnology, Dongguk University, Ilsandong-gu, Goyang-si, Gyeonggi-do 410-820 Korea
| | - Su Young Woo
- Department of Environmental Horticulture, University of Seoul, Seoul, 02504 Korea
| | - Seung Ju Lee
- Department of Food Science and Biotechnology, Dongguk University, Ilsandong-gu, Goyang-si, Gyeonggi-do 410-820 Korea
| | - Seung Won Jung
- Department of Food Science and Biotechnology, Dongguk University, Ilsandong-gu, Goyang-si, Gyeonggi-do 410-820 Korea
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7
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Mohammadian E, Alizadeh‐Sani M, Jafari SM. Smart monitoring of gas/temperature changes within food packaging based on natural colorants. Compr Rev Food Sci Food Saf 2020; 19:2885-2931. [DOI: 10.1111/1541-4337.12635] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 07/28/2020] [Accepted: 08/20/2020] [Indexed: 12/28/2022]
Affiliation(s)
- Esmaeil Mohammadian
- Department of Medicinal Chemistry, School of Pharmacy Tehran University of Medical Sciences Tehran Iran
| | - Mahmood Alizadeh‐Sani
- Department of Food Safety and Hygiene, School of Public Health Tehran University of Medical Sciences Tehran Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science & Technology Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
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8
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Gao T, Tian Y, Zhu Z, Sun DW. Modelling, responses and applications of time-temperature indicators (TTIs) in monitoring fresh food quality. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.019] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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9
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Choachamnan J, Moraru C, Lee S, Kurosaka A, Boonsupthip W. Multiple-factor mathematical modeling of glycine-glucose browning. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109829] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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10
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Lee EJ, Shin HS. Development of a freshness indicator for monitoring the quality of beef during storage. Food Sci Biotechnol 2019; 28:1899-1906. [PMID: 31807364 DOI: 10.1007/s10068-019-00633-5] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2019] [Revised: 05/18/2019] [Accepted: 05/29/2019] [Indexed: 10/26/2022] Open
Abstract
Quality of beef and detect changes in freshness during storage was evaluated using freshness indicator. The freshness indicator can indicate spoilage or freshness of the packaged product through color changes directly detected by the naked eye. We also monitored changes in pH, 2-thiobarbituric acid reactive substances, volatile basic nitrogen, and total bacterial count. A change in the color of the indicator reflects the pH of the headspace of the beef packaging. Beef was stored at 20 °C for 24 h, after which the color of the freshness indicator changed. Results of color change from freshness indicator are similar to quality parameters including chemical, microbiological, and sensory evaluation that are commonly used to characterize the freshness of beef. The results show that this freshness indicator is useful for determining the shelf life of beef products by monitoring physicochemical changes and microbial safety.
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Affiliation(s)
- Eun-Joo Lee
- Department of Food Science and Biotechnology and Food and Bio Safety Research Center, Dongguk University-Seoul, Goyang-si, 10326 Korea
| | - Han-Seung Shin
- Department of Food Science and Biotechnology and Food and Bio Safety Research Center, Dongguk University-Seoul, Goyang-si, 10326 Korea
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11
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Mataragas M, Bikouli VC, Korre M, Sterioti A, Skandamis PN. Development of a microbial Time Temperature Indicator for monitoring the shelf life of meat. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.11.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Ndraha N, Hsiao HI, Vlajic J, Yang MF, Lin HTV. Time-temperature abuse in the food cold chain: Review of issues, challenges, and recommendations. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.01.027] [Citation(s) in RCA: 143] [Impact Index Per Article: 23.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Mijanur Rahman ATM, Kim DH, Jang HD, Yang JH, Lee SJ. Preliminary Study on Biosensor-Type Time-Temperature Integrator for Intelligent Food Packaging. SENSORS 2018; 18:s18061949. [PMID: 29914117 PMCID: PMC6022013 DOI: 10.3390/s18061949] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/19/2018] [Revised: 06/05/2018] [Accepted: 06/12/2018] [Indexed: 12/03/2022]
Abstract
A glucose biosensor was utilized as a platform for the time-temperature integrator (TTI), a device for intelligent food packaging. The TTI system is composed of glucose oxidase, glucose, a pH indicator, and a three-electrode potentiostat, which produces an electrical signal as well as color development. The reaction kinetics of these response variables were analyzed under isothermal conditions. The reaction rates of the electrical current and color changes were 0.0360 ± 0.0020 (95% confidence limit), 0.0566 ± 0.0026, 0.0716 ± 0.0024, 0.1073 ± 0.0028 µA/min, and 0.0187 ± 0.0005, 0.0293 ± 0.0018, 0.0363 ± 0.0012, 0.0540 ± 0.0019 1/min, at 5, 15, 25, and 35 °C, respectively. The Arrhenius activation energy of the current reaction (Eacurrent) was 25.0 ± 1.6 kJ/mol and the Eacolor of the color reactions was 24.2 ± 0.6 kJ/mol. The similarity of these Ea shows agreement in the prediction of food qualities between the electrical signal and color development. Consequently, the function of the new time-temperature integrator system could be extended to that of a biosensor compatible with any electrical utilization equipment.
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Affiliation(s)
- A T M Mijanur Rahman
- Center for Intelligent Agro-Food Packaging (CIFP), Department of Food Science and Biotechnology, Dongguk University, Seoul 10326, Korea.
| | - Do Hyeon Kim
- Center for Intelligent Agro-Food Packaging (CIFP), Department of Food Science and Biotechnology, Dongguk University, Seoul 10326, Korea.
| | - Han Dong Jang
- Center for Intelligent Agro-Food Packaging (CIFP), Department of Food Science and Biotechnology, Dongguk University, Seoul 10326, Korea.
| | - Jung Hwa Yang
- Center for Intelligent Agro-Food Packaging (CIFP), Department of Food Science and Biotechnology, Dongguk University, Seoul 10326, Korea.
| | - Seung Ju Lee
- Center for Intelligent Agro-Food Packaging (CIFP), Department of Food Science and Biotechnology, Dongguk University, Seoul 10326, Korea.
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Lee JH, Kawamura S, Koseki S. Quantitative Evaluation of Changes in Color during Maillard Reaction for Development of Novel Time-Temperature Integrators/Indicators. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.283] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jung-Hyun Lee
- Graduate School of Agricultural Science, Hokkaido University
| | - Shuso Kawamura
- Graduate School of Agricultural Science, Hokkaido University
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15
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Guideline for proper usage of time temperature integrator (TTI) avoiding underestimation of food deterioration in terms of temperature dependency: A case with a microbial TTI and milk. Food Sci Biotechnol 2016; 25:713-719. [PMID: 30263328 DOI: 10.1007/s10068-016-0124-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2015] [Revised: 01/18/2016] [Accepted: 02/01/2016] [Indexed: 10/21/2022] Open
Abstract
Time-temperature integrators (TTIs) can be used to predict food deterioration. However, underestimation of the magnitude of deterioration is not desirable. This study aims to establish guidelines in terms of temperature dependency (Arrhenius activation energy, Ea) to avoid such underestimation by proper use of TTIs. A case study was executed with a microbial TTI and milk. The Ea of the TTI color change was 106 kJ/mol and those of milk deterioration factors aerobic mesophilic bacteria count, lactic acid bacteria count, ln lactic acid %, and pH were 101, 107, 122, and 145 kJ/mol, respectively. The deterioration factors with values of Ea larger than that of TTI, ln lactic acid %, LAB, and pH, were found to be underestimated as compared to their actual levels by prediction from TTI color change, leading to potential consumption of deteriorated milk.
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17
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Zhang X, Sun G, Xiao X, Liu Y, Zheng X. Application of microbial TTIs as smart label for food quality: Response mechanism, application and research trends. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.02.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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18
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Qi L, Xu M, Fu Z, Mira T, Zhang X. C2SLDS: A WSN-based perishable food shelf-life prediction and LSFO strategy decision support system in cold chain logistics. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.09.023] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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19
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A prototype of time temperature integrator (TTI) with microbeads-entrapped microorganisms maintained at a constant concentration. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.07.021] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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20
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Response of microbial time temperature indicator to quality indices of chicken breast meat during storage. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0196-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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Kim E, Choi DY, Kim HC, Kim K, Lee SJ. Calibrations between the variables of microbial TTI response and ground pork qualities. Meat Sci 2013; 95:362-7. [PMID: 23747630 DOI: 10.1016/j.meatsci.2013.04.050] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2012] [Revised: 03/05/2013] [Accepted: 04/16/2013] [Indexed: 10/26/2022]
Abstract
A time-temperature indicator (TTI) based on a lactic acid bacterium, Weissella cibaria CIFP009, was applied to ground pork packaging. Calibration curves between TTI response and pork qualities were obtained from storage tests at 2°C, 10°C, and 13°C. The curves of the TTI vs. total cell number at different temperatures coincided to the greatest extent, indicating the highest representativeness of calibration, by showing the least coefficient of variance (CV=11%) of the quality variables at a given TTI response (titratable acidity) on the curves, followed by pH (23%), volatile basic nitrogen (VBN) (25%), and thiobarbituric acid-reactive substances (TBARS) (47%). Similarity of Arrhenius activation energy (Ea) could also reflect the representativeness of calibration. The total cell number (104.9 kJ/mol) was found to be the most similar to that of the TTI response (106.2 kJ/mol), followed by pH (113.6 kJ/mol), VBN (77.4 kJ/mol), and TBARS (55.0 kJ/mol).
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Affiliation(s)
- Eunji Kim
- Department of Food Science and Technology, Dongguk University-Seoul, Seoul 100-715, Republic of Korea
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