Emerging Technologies of Meat Processing

Smetana, Sergiy; Terjung, Nino; Aganovic, Kemal; Alahakoon, Amali U.; Oey, Indrawati; Heinz, Volker

doi:10.1016/b978-0-12-814874-7.00010-9

Cited by 11 publications

(4 citation statements)

References 142 publications

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“…Besides, the samples of C4 showed the 100 °C treatment that gave more negative degree of redox potential rather than the 78 °C treatment. According to the previous report, 78 °C was recognized to be a typical and conventional heating temperature i for many types of emulsified cooked sausages . Therefore, 78 °C was used to produce the cooked pork sausages with the addition of spice and herb combinations in this study.…”

Section: Resultsmentioning

confidence: 98%

Effects of treatment temperatures on redox potential and sensory evaluation of different spices and herbs applied to cooked pork sausages

2020

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BACKGROUND This study aimed to investigate the effects of treatment temperatures (22, 78, 100 °C) on the antioxidant activity of 13 types of dried ground spices and herbs (black mustard, black pepper, blackberries, onion, cumin, galangal, lemon balm, lovage, marjoram, oregano, parsley, rosemary and watercress) through measurements of redox potential. Four different combinations of spices and herbs were created and applied to cooked pork sausages, then sensory evaluation was carried out. RESULTS The redox potential was temperature dependent. A temperature of 78 °C was chosen to produce the cooked pork sausages with the addition of the spice and herb combinations. The combinations were black mustard, onion, and cumin (at a 1:1:1 ratio); onion, marjoram, and parsley (at a 1:1:1 ratio); black pepper, lemon balm, and parsley (at a 1:2.35:1.65 ratio) and black pepper, cumin, and lovage (at a 1:2:2 ratio). In pork sausages cooked at 78 °C, the variants at 12 g kg−1 had a more intense aroma and taste than those at 6 g kg−1 spice and herb combinations, and received a superior sensory evaluation in total. CONCLUSIONS The most desirable treatment temperature possibly applied in food products was 78 °C as it gave the highest number of negative results in redox potential of water extracts. The addition of the tested spice and herb combinations contributed to the increase of antioxidant possibility of 78 °C‐cooked pork sausages. Further investigation of the redox potential in other meat products (raw meat products at 22 °C, sausages from cooked meat at 100 °C) with the addition of the current spice and herb combinations will be undertaken in subsequent research. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 98%

Effects of treatment temperatures on redox potential and sensory evaluation of different spices and herbs applied to cooked pork sausages

2020

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“…On the one hand, the application of new technologies used for cattle meats are also being considered for evaluating camel meat (fiber optic spectrophotometry, video image analysis, probes optics, electromechanical probe) ( Craigie et al 2012 ; Aït-Kaddour et al 2020 ; Dlouha et al 2021 ). In other hand, emerging meat-processing technologies (High-pressure processing, electronic nose, Ohmic heating, pulsed electric field …) are some of these new technologies perfectly applicable to the meat of camelids ( Varghese et al 2014 ; Smetana et al 2019 ; Sarno et al 2020 ; Bhat et al 2019 ). Similarly, the search for genetic markers that predict beef quality ( Picard et al 2019 ; Sun et al 2022 ) may be adopted in camel meat in the near future.…”

Section: Camel Meat As a Substitute For Other Red Meatsmentioning

confidence: 99%

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

Djenane,

Aider

2024

F1000Res

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The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel (Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditions of desert environments considered restrictive for other ruminants. Camel meat is an ethnic food consumed across the arid regions of Middle East, North-East Africa, Australia and China. For these medicinal and nutritional benefits, camel meat can be a great option for sustainable meat worldwide supply. A considerable amount of literature has been published on technological aspects and quality properties of beef, lamb and pork but the information available on the technological aspects of the meat of the one humped camel is very limited. Camels are usually raised in less developed countries and their meat is as nutritionally good as any other traditional meat source. Its quality also depends on the breed, sex, age, breeding conditions and type of muscle consumed. A compilation of existing literature related to new technological advances in packaging, shelf-life and quality of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various technological and processing interventions to improve its quality and consumer acceptance. This review will be helpful for camel sector and highlight the potential for global marketability of camel meat and to generate value added products.

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“…Radio frequency and microwave heating use different frequencies, below 300MHz and above 300MHz, respectively. Radio frequency and microwave heating (known as dielectric heating [4,5].…”

Section: Mini Reviewmentioning

confidence: 99%

“…However, the efficiency of the microbiological load reduction depends on the time/temperature applied, and the characteristics of the product, for example, foods with more than 3% fat may exert a protective effect on the cells. Regarding the implications in sensorial quality, there has been reported little or no changes in the texture and taste of eggs, milk, meat and their products [4][5][6].…”

Section: Mini Reviewmentioning

confidence: 99%

Emerging Heating Technologies in Dairy, Eggs, and Meat Products Processing and Preservation

Menezes

2019

JDVS

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Emerging Technologies of Meat Processing

Cited by 11 publications

References 142 publications

Effects of treatment temperatures on redox potential and sensory evaluation of different spices and herbs applied to cooked pork sausages

Effects of treatment temperatures on redox potential and sensory evaluation of different spices and herbs applied to cooked pork sausages

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

Emerging Heating Technologies in Dairy, Eggs, and Meat Products Processing and Preservation

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