Although ω-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω-3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry.

This study analyzed rib steaks (M. longissimus thoracis) of Nellore steers (n=60) for intramuscular moisture and fat content, marbling level, and visual and instrumental color. Carcass sides were classified on the kill floor according to teeth maturity (2, 4 and 6 permanent incisors), and fatness (2 - slight and 3 - average). The cranial end of the boneless cut was aged for 14 days, and frozen. Steaks of 2.5 cm thick were cut and thawed for analysis. Moisture and fat content were determined in minced lean. CIE color was measured with a MiniScan XE™, and visually evaluated by an eight-member panel, which also assessed marbling. In this type of cattle and ranges of maturity and fatness considered, increasing either maturity or fatness causes a slight reduction in moisture and an increment in lipid content. But neither maturity nor fatness seems to affect the visual perception of meat color on display.

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A crescente preocupação dos consumidores em conhecer as características dos alimentos que consomem tem conduzido ao desenvolvimento de produtos que promovem a saúde e o bemestar, além de sua função de nutrição (TYÖPPÖNEN; PETÄJÄ; MATTILA-SANDHOLM, 2003). Esses alimentos que geram efeitos benéficos à saúde humana, aliados à ação nutricional são denominados funcionais. Seu efeito deve-se à adição de ingredientes ativos à remoção ou substituição de substâncias indesejáveis em sua composição (ERKKILÄ et al., 2001b).Os probióticos são definidos como microrganismos vivos capazes de melhorar o equilíbrio microbiano intestinal produzindo efeitos benéficos à saúde do indivíduo (BRASIL, 2002). Segundo Leroy, Verluyten e Vuyst (2006) e Ammor e Mayo (2007), os probióticos necessitam ser ingeridos em quantidades suficientes para exercerem efeito benéfico sobre a fisiologia e saúde do hospedeiro. Ao consumo de probióticos estão associados vários efeitos benéficos à saúde, como o melhor trânsito intestinal dos alimentos, facilitando a digestão, o alívio dos sintomas de intolerância à lactose, aumento da resposta imune, redução dos episódios de diarréia, prevenção ou supressão de câncer de cólon e redução do colesterol sangüíneo (HEENAN et al., 2002). AbstractProbiotic Lactobacillus strains have been widely used in dairy products. Recently, attention has been directed to the use of probiotics in meat products, mainly in fermented sausages. The effect of the utilization of Lactobacillus casei, L. paracasei and L. rhamnosus strains on physicalchemical, microbiological and sensory quality of fermented sausage was evaluated. The sausages were processed in four batches: one was used as the control, while the other three batches received one of the probiotic strains each. The manufacturing procedure described for Italian salami with 25 days of fermentation and ripening was followed. The presence of probiotic Lactobacillus resulted in a faster pH decrease, which affected the taste of the probiotic sausages. There was an increase in acid notes, mostly in the sausage containing L. rhamnosus. The lactobacilli strains also decreased the growth of Staphylococcus xylosus; however, they did not affect the number of Pediococcus pentosaceus and the acceptability of the sausages in the sensory evaluation. All Lactobacillus strains showed an increase in viable cell count during manufacturing and this parameter remained high until the end of ripening. The viability of the utilization of probiotic Lactobacillus, especially L. paracasei and L. casei, in fermented sausage, maintaining the quality characteristics of the product, was demonstrated. Keywords: probiotic; Lactobacillus paracasei; Lactobacillus casei; Lactobacillus rhamnosus; fermented sausage. ResumoOs probióticos têm sido largamente utilizados em produtos lácteos. Recentemente, seu uso em produtos cárneos tem despertado interesse, principalmente em embutidos fermentados consumidos na forma crua e sem aquecimento prévio. Verificou-se a influência da utilização de Lactobacillus casei, L. ...