Estimation of Fat Content in Fermented Sausages by Means of Computer Vision System (CVS)

Stefan, Simunović; Rajic, S; Đorđević, Vesna; Tomović, Vladimir; Vujadinović, Dragan; Đekić, Ilija; Tomašević, Igor

doi:10.18485/meattech.2021.62.1.3

Cited by 3 publications

(4 citation statements)

References 16 publications

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“…The cohesiveness of nitrite-free sausages was numerically lower than for nitrite-formulated kulen, but was not statistically significantly different. Simunovic et al (2023) showed that sensory panel scores for aroma, taste, consistency and sensory acceptability of nitrite-free kulen were significantly lower than those of kulen formulated with sodium nitrite, regardless of concentration. In general, the results of these two studies showed there is no negative effect from reducing sodium nitrite in kulen from 110 mg/kg to 55 mg/kg, according to all analysed quality parameters.…”

Section: Nitrite Reductionmentioning

confidence: 91%

“…The study revealed that colour parameters remained the same, regardless of the level of nitrite used in kulen formulation. With respect to oxidative stability, nitrite proved to be powerful antioxidant, as kulen produced without sodium nitrite had significantly higher thiobarbituric acid reactive substance (TBARS) levels, which were used as a measure of the development of secondary lipid oxidation products (Simunovic et al, 2023). On the other hand, TBARS levels were similar when the sodium nitrite content in kulen formulation was reduced from 110 mg/kg to 55 mg/kg.…”

Section: Nitrite Reductionmentioning

confidence: 99%

“…In addition, nitrites act as strong antioxidants by slowing down fatty acid oxidation, which is the main reason for the development of rancidity in processed meat. Some studies also point out the great importance of nitrites in the flavour development of meat products (Simunovic et al, 2023) and in antimicrobial effects against specific types of bacteria (Christiansen et al, 1973). Despite the advantages of using nitrite with respect to many quality parameters, the International Agency for Research on Cancer (IARC) classified nitrites in group 2A as probably cancerogenic substances.…”

Section: Introductionmentioning

confidence: 99%

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Different Approaches in Reformulation of Dry Fermented Sausages

Simunović,

Gerić,

Baltić

et al. 2023

Meat Technology

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Salting is considered to be one of the oldest food preservation techniques. In the past, salt that was used in meat product formulations always contained different types of impurities, among which were sodium nitrite and potassium nitrite. Today, nitrite salts are considered to be one of the most important additives in processed meat production. Due to their negative impact on human health, however, the industry has a challenge to find suitable ways to reduce nitrite content in meat products or to remove nitrites altogether from meat product formulations. Another challenge facing the meat industry is the formulation of low-fat products or products containing vegetable oils, which have more favourable n-3/n-6 fatty acid ratios than animal fats. Next, since excessive intake of sodium chloride was found to have negative effects on human health, the industry has to find a way to reduce the amount of this salt in meat products or to replace sodium chloride with different salts in order to meet consumer demands. In this paper, we review different approaches to reducing nitrites, fatty tissue and sodium chloride in dry fermented sausages.

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Section: Nitrite Reductionmentioning

confidence: 91%

Section: Nitrite Reductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Different Approaches in Reformulation of Dry Fermented Sausages

Simunović,

Gerić,

Baltić

et al. 2023

Meat Technology

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“…However, the applicability of fat content as a determinant of meat quality is most frequently presented through consumers' responses on Likert scales [23]. Furthermore, the development of instrumental methods for evaluating fat content in meat and meat products is inevitable [33,34].…”

Section: Fat Contentmentioning

confidence: 99%

Quality Multiverse of Beef and Pork Meat in a Single Score

Rajic

Simunovic

Djordjević

et al. 2022

Foods

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The rationale behind this review is the potential of developing a single score tool for meat quality evaluation based on visual and sensorial assessments of fresh meat. Based on the known sensory wheel concept, the first step was to create quality wheels capturing most common intrinsic and extrinsic quality cues of pork and beef outlined in the latest scientific papers. This resulted in identifying meat color, sensory characteristics and fat content as the most important intrinsic quality cues of fresh beef and pork. Furthermore, the highest number of studies showed the importance of price, certification logos and brand for beef quality evaluation. According to recent articles, price, breed, animal welfare and a veterinary certificate are the most important extrinsic attributes for pork consumers. The second step was to develop a single-score tool named the “Meat quality index”. It has been developed in line with published approaches of different total quality index concepts used in the food sector, providing insights into its application in the meat sector. As a result, this review proposes a unique approach in using quality index application, through the consumer’s preferences aspect of fresh meat.

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Meat Color, Marbling, and the Evaluation of Defects in Beef and Pork at the Point of Purchase

Simunović,

Tomasevic,

Djordjevic

et al. 2024

Applied Sciences

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Intentions to purchase meat and repeat purchasing patterns will depend on the consumer’s perception of intrinsic and extrinsic quality cues. In order to discover consumers’ insights into the quality of pork and beef, the main objective of this study was to investigate meat color, marbling, and types of fresh meat defects. A total of 50 samples of meat were analyzed for three quality characteristics on different levels. This study applied a statistical calculation of a loss function invented by Taguchi. The results showed the values of variations in meat color and marbling that present the limits of consumers’ tolerance. Based on the obtained results, it was determined that the tolerable level of color variations of beef is 3.61, while for pork, this limit is 2.00. The most preferred marbling percentages were 21% and 5.74% for beef and pork, respectively. On the other hand, the negative effect of defects was the strongest for “dark cutting” for beef and “blood spotting” for pork loins.

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Estimation of Fat Content in Fermented Sausages by Means of Computer Vision System (CVS)

Cited by 3 publications

References 16 publications

Different Approaches in Reformulation of Dry Fermented Sausages

Different Approaches in Reformulation of Dry Fermented Sausages

Quality Multiverse of Beef and Pork Meat in a Single Score

Meat Color, Marbling, and the Evaluation of Defects in Beef and Pork at the Point of Purchase

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