The fatty acid profile and the quality of breast and leg muscles in female and male pearl gray guinea fowl (Numida meleagris)

The aim of this study was to evaluate the fatty acid (FA) profile and the quality of breast and leg muscles in male and female guinea fowl. In comparison with leg muscles, breast muscles had a higher content of dry matter and total protein, and contained less fat and total collagen (P ≤ 0.05). Sex had no effect on the chemical composition of the studied muscles or the FA profile of intramuscular fat (IMF) (P > 0.05). The IMF of breast muscles was characterized by higher proportions of total saturated fatty acids (SFAs) and polyunsaturated fatty acids (PUFAs), and lower proportions of total unsaturated fatty acids (UFAs) and monounsaturated fatty acids (MUFAs) (P ≤ 0.05) than the IMF of leg muscles. The physicochemical properties of guinea fowl meat were significantly influenced by muscle type (P ≤ 0.05), but not by sex (P > 0.05). Leg muscles were characterized by a higher pH, higher cooking loss, lower lightness (L*), lower drip loss, a higher contribution of redness (a*), and a lower contribution of yellowness (b*) than breast muscles (P ≤ 0.05). The experimental factors had no effect on the sensory attributes or the shear force values of the analyzed muscles (P > 0.05). The unique sensory attributes, high protein content, and low fat content of the analyzed muscles indicate that guinea fowl meat can be a dietary supplement and an addition to other types of meat consumed, especially that most guinea fowl are reared in extensive farming systems that contribute to sustainable food production.

A comparison of the quality of plain yogurt and its analog made from coconut flesh extract

The aim of this study was to compare the quality of plain yogurt made from cow's milk (n = 10) and its plant-based analog made from coconut flesh extract (n = 14). Coconut yogurt alternatives were divided into 2 experimental groups based on differences in their color, which were noted after the packages had been opened. The first group included products with a typical white color (n = 8), and the second group comprised products with a grayish pink color (n = 6) that developed as a result of oxidative processes. In comparison with its plant-based analog, plain yogurt was characterized by higher values of lightness (L*), yellowness (b*) and chroma (C*), higher titratable acidity, a higher content of retinol and α-tocopherol, higher nutritional value of fat, and lower values of water-holding capacity (WHC) and redness (a*). Plain yogurt had lower volatile acidity than its plant-based analog with a grayish pink color. A comparison of yogurt analogs with different colors revealed that the product with a grayish pink color was characterized by a lower value of L*, and higher values of a*, b*, C*, and pH. An analysis of its fatty acid profile demonstrated that it also had a higher proportion of C14:0 and C18:1 c9, higher total MUFA content, a lower proportion of C10:0, C12:0 and C18:2, a lower total content of PUFAs and EFAs, and a lower PUFA/SFA ratio. The yogurt analog with a grayish pink color had a lower total content of tocopherol isoforms than the remaining products. The yogurt analog with a white color had the highest WHC and γ-tocopherol content. Consumers should be aware of the fact that coconut yogurt alternatives may have non-standard quality attributes. The differences between such products and yogurt made from cow's milk should be explicitly communicated to consumers so that they could make informed purchasing decisions.

Changes in the sensory properties of beef stored under different modified atmospheres

The aim of this study was to evaluate the sensory properties of musculus longissimus lumborum (LL) collected from Holstein-Friesian Black-and-White (HF BW) bulls and stored for 7, 14 and 21 days under different modified atmospheres (MA): vacuum, 80% O2 + 20% CO2, 60% O2 + 30% CO2 + 10% N2, 40% CO2 + 60% N2, 30% CO2 + 70% Ar. Meat stored for 21 days in MA containing 80% O2 was more susceptible to undesirable changes in colour. The aroma of raw meat, evaluated immediately after the package was opened, changed throughout storage. Beef stored in MA containing O2 scored lower for taste evaluated after thermal treatment. The juiciness and tenderness of beef improved during storage, and the highest scores for those attributes were assigned after 21 days of vacuum storage. A decrease in Warner-Bratzler shear force (WBSF) values and a corresponding increase in tenderness, point to the tenderization of beef regardless of storage conditions.

Effects of Garlic (Allium sativum L.) and Ramsons (Allium ursinum L.) on Lipid Oxidation and the Microbiological Quality, Physicochemical Properties and Sensory Attributes of Rabbit Meat Burgers

Simple Summary

Modern consumers often look for convenience foods that are fast and easy to prepare, such as burgers. Burgers can be made from different types of meat with various additives. Due to its high nutritional value and low calorie and fat content, rabbit meat can be used as a raw material for preparing burgers. Consumers are becoming increasingly aware of their food choices, and they tend to avoid synthetic and artificial ingredients in meat products, which can be toxic. In order to meet customer expectations, producers often replace synthetic additives with natural alternatives that extend the shelf life of meat products and enhance their taste and aroma. Garlic is widely used in the meat processing industry, and it pairs well with rabbit meat. The aim of this study was to evaluate the quality of rabbit meat burgers with the addition of garlic powder, ramsons powder or their combination. It was found that garlic powder and ramsons powder can be added to rabbit meat burgers to extend their shelf life and improve their sensory attributes.

Abstract

The aim of this study was to evaluate the quality of rabbit meat burgers with the addition of garlic (Allium Sativum L.) powder (G), ramsons (Allium ursinum L.) powder (R) or their combination (GR). The effects of additives on lipid oxidation, color parameters, microbiological quality and organoleptic properties of raw and oven-baked burgers were analyzed before and after refrigerated storage. Four meat formulations were prepared: control (C)—without additives, with the addition of G (0.35 g/100 g of meat), R (0.35 g/100 g of meat) and GR (0.35 g/100 g of meat each). The addition of GR induced an increase in pH and TBARS values in raw and oven-baked burgers. The pH of raw and oven-baked burgers was also affected by storage time (ST), and it was lower after 7 days of storage (ST7) than before storage (ST0). TBARS values were higher at ST7 only in raw burgers. The addition of R and GR decreased the values of color parameter L* (lightness) relative to G and C in raw and oven-baked burgers. The greatest changes in parameter a* (redness) were observed after the addition of R and GR, both before and after heat treatment. The values of parameter b* (yellowness) increased after the addition of R, GR (raw and oven-baked burgers) and G (raw burgers). In raw burgers, color saturation (C*) was higher in groups R and GR than in groups C and G, and the value of hue angle (h°) was lower in burgers with GR than in those with G and R. In oven-baked burgers, the values of C* and h° were lower in group GR than in the remaining treatments (C, G and R). In raw burgers, ST had no effect on the values of L*, whereas the values of parameters a*, b*, C* and h° were lower at ST7 than at ST0. In oven-baked burgers, the values of L* were higher at ST0 than at ST7, and the values of a*, b*, C* and h° were higher at ST7 than at ST0. The tested additives had no influence on the presence of off-odors in raw burgers. This parameter was affected by ST, and its value was lower at ST0 than at ST7. The appearance and overall acceptability of burgers were affected only by additives, and raw burgers containing GR received the lowest scores. After heat treatment, control burgers scored lowest for all attributes, whereas burgers with the addition of R and GR received the highest scores. The analyzed additives had no effect on the growth of Enterobacteriacea,Pseudomonas spp., lactic acid bacteria or total aerobic psychrotrophic bacteria. However, the counts of all identified bacteria increased at ST7. In conclusion, garlic powder and ramsons powder can be added to rabbit meat burgers to extend their shelf life and improve their eating quality.

The effect of pepper (Capsicum annuum L.) and rosemary (Rosmarinus officinalis L.) on pork quality

The aim of this study was to analyse the effect of pepper (Capsicum annuum L.) oleoresin (PO) and rosemary (Rosmarinus officinalis L.) extract (RE) on the quality of ground pork (m. longissimus dorsi). Vacuum-packaged pork samples were cold-stored for 4 weeks. The quality of meat without additives and with the addition of PO (0.4 and 0.2 g · kg–1 meat) and 4% RE (0.6 and 0.3 g · kg–1 meat) was evaluated. The pH of vacuum-packaged ground pork decreased during 4 weeks of storage in all experimental groups. The rate of lipid oxidation and changes in the colour and sensory properties of stored meat were determined by the type and quantity of natural antioxidants. Rosemary extract added at 0.6 g · kg–1 meat was the most potent inhibitor of lipid oxidation. Pepper oleoresin added at 0.4 g · kg–1 meat had the most beneficial influence on colour intensity evaluated instrumentally and colour desirability evaluated visually. Pork containing RE added at 0.3 g · kg–1 meat was characterised by the most desirable aroma and taste after storage.

Performance and Egg Quality of Laying Hens Fed Diets Containing Raw, Hydrobarothermally-Treated and Fermented Rapeseed Cake

The present study was conducted to investigate how raw rapeseed cake (RRC), hydrobarothermally-treated rapeseed cake (HRC) and fermented rapeseed cake (FRC) fed to laying hens over a period of 12 weeks affected their performance, and the quality, fatty acid (FA) profile and oxidative stability of eggs. A total of 304 Hy-Line Brown laying hens at 36 weeks of age were distributed in a completely randomized design to four treatment groups with 38 replicates per treatment and two hens per replicate. The birds had ad libitum access to feed and water throughout the study. During the experiment, the birds were fed isonitrogenous and isocaloric diets in mash form, with various protein sources. In the control group (C), soybean meal (SBM) was the main source of dietary protein, whereas the experimental groups were fed diets containing 20% of RRC, HRC or FRC. Hydrobarothermal treatment and fermentation decreased the glucosinolate (GLS) content of RC, and fermentation reduced the concentration of phytate phosphorus (PP). In comparison with the RRC group, layers from the HRC and FRC groups were characterized by higher laying performance, comparable with that in group C. Irrespective of its physical form, RC added to layer diets adversely affected eggshell quality in all experimental groups, whereas albumen quality was highest in the FRC group. In comparison with group C, diets containing RRC, HRC and HRC led to a significant decrease in the content of saturated fatty acids (SFAs), an increase in the proportion of n-3 and n-6 polyunsaturated fatty acids (PUFAs) in the total FA pool in egg yolks, and a decrease in the n-6/n-3 PUFA ratio. The inclusion of RRC, HRC and FRC in layer diets decreased the activity of superoxide dismutase (SOD) in egg yolks, relative to group C. Group FCR eggs were characterized by the highest activity of catalase (CAT) and the lowest lipid peroxides LOOH concentration, compared with the remaining groups. The addition of RC to layer diets did not compromise the sensory quality of eggs, and eggs produced in group FRC received the highest overall score. It can be concluded that the inclusion of 20% RRC, HRC and FRC in layer diets does not compromise the sensory quality of eggs and has a beneficial influence on the FA profile and antioxidant potential of egg yolks. The use of FRC is recommended because it contributes to the highest laying performance, superior albumen quality and the highest sensory quality of eggs, relative to RRC and HRC.

Changes in the colour and sensory properties of beef frozen after seven days of ageing in a modified atmosphere

The aim of the study was to evaluate the colour, sensory properties and shear force values of meat from ten young bulls produced by crossing Polish Black-and-White Holstein-Friesian cows with Belgian White Blue bulls. The quality of the longissimus lumborum (LL) muscle was determined after seven-day ageing under various modified atmosphere (MA) conditions (vacuum – group B; 40% CO2 + 60% N2 – group C; 30% CO2 + 70% Ar – group D) followed by freezing and frozen storage. The process of seven- day ageing in MA composed of 40% CO2 + 60% N2 significantly increased the colour lightness of the beef samples. Eight-month frozen storage increased colour lightness in the meat samples aged in MA composed of 30% CO2 + 70% Ar. Meat samples aged under various MA conditions had a higher contribution of redness (a*) and yellowness (b*) than non-aged beef. Meat samples frozen after ageing in MA containing Ar had less redness than the samples from other groups. After frozen storage, meat samples from all groups had less redness and yellowness. Ageing and frozen storage had no significant effect on the juiciness of the beef. The beef aged in vacuum conditions was the most tender, both before and after frozen storage. Ageing had no significant influence on the shear force of meat samples evaluated before freezing. Meat samples aged in MA composed of 30% CO2 + 70% Ar evaluated after frozen storage had lower average shear force values than beef that had not been aged prior to freezing.