Influence of different drying rates on mass transport of efflorescence-causing substances in thin caliber salamis during refrigerated storage in N2/CO2 MAP

Walz, Felix H.; Gibis, Monika; Koummarasy, Sabine; Reichert, Corina L.; Herrmann, Kurt; Hinrichs, JÃ¶rg; Weiß, Jochen

doi:10.1007/s00217-017-2985-0

Cited by 7 publications

(4 citation statements)

References 21 publications

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“…As such, a good understanding of the origins of meat color, ways to qualify and quantify it, and also approaches to modulate color are prerequisites for meat scientists to be able to manufacture high-quality meat products. In recent years, there has been a renewed effort to study various optical phenomena that may pose problems in meat products, such as efflorescence caused by the deposition of light scattering crystals on the casings or surface of sliced meat products (Arnau et al, 1994;Hilbig et al, 2020;Walz et al, 2017Walz et al, , 2018, or iridescence that makes slices of ham take on non-meat intrinsic colors such as gold or green depending on the angle of observation (Ruedt et al, 2020b;Swatland, 2012a). While initially these phenomena were thought to be purely chemically induced (e.g., by reaction of the pigments with various reactants), it is now known that physical factors such as the hierarchical structure of meat fibers spanning from the molecular to the nano, meso, and macroscale or mass transport phenomena causing crystals to grow on the surface of meat products play a major role.…”

Section: Introductionmentioning

confidence: 99%

Meat color and iridescence: Origin, analysis, and approaches to modulation

Ruedt

Gibis

Weiß

2023

Comp Rev Food Sci Food Safe

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Meat color is an important aspect for the meat industry since it strongly determines the consumers’ perception of product quality and thereby significantly influences the purchase decision. Emergence of new vegan meat analogs has renewed interest in the fundamental aspects of meat color in order to replicate it. The appearance of meat is based on a complex interplay between the pigment‐based meat color from myoglobin and its chemical forms and light scattering from the muscle's microstructure. While myoglobin biochemistry and pigment‐based meat color have been extensively studied, research on the physicochemical contribution of light scattering to meat color and the special case of structural colors causing meat iridescence has received only little attention. Former review articles focused mostly on the biochemical or physical mechanisms rather than the interplay between them, in particular the role that structural colors play. While from an economic point of view, meat iridescence might be considered negligible, an enhanced understanding of the underlying mechanisms and the interactions of light with meat microstructures can improve our overall understanding of meat color. Therefore, this review discusses both biochemical and physicochemical aspects of meat color including the origin of structural colors, highlights new color measurement methodologies suitable to investigate color phenomena such as meat iridescence, and finally presents approaches to modulate meat color in terms of base composition, additives, and processing.

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Section: Introductionmentioning

confidence: 99%

Meat color and iridescence: Origin, analysis, and approaches to modulation

Ruedt

Gibis

Weiß

2023

Comp Rev Food Sci Food Safe

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Section: Resultsmentioning

confidence: 99%

“…As beef dries during aging, a moisture gradient is created in the meat that increases from the outside to the inside. The moisture differences in the various layers or cells of the meat can affect metabolites and metabolism (Walz et al, 2018). Lee, Choe et al (2019) showed that the amino acid content in ground dry-aged beef (without surface) was negatively correlated with the moisture content, which was not found in wet-aged beef.…”

Section: Influence Of Aging Type and Locationmentioning

confidence: 99%

Metabolic and microbial analyses of the surface and inner part of wet‐aged and dry‐aged beef

Bischof,

Witte,

Sieksmeyer

et al. 2023

Journal of Food Science

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The effects of aging and microbial growth on the metabolome of aged beef were investigated in this study. The metabolome of beef is influenced by the aging method applied. This includes the aging‐related changes in metabolism and the presence of microorganisms on the beef during aging that may affect the beef and its quality. The inner part and the trimmed surface of dry‐aged (the surface of dry‐aged beef is also called the “crust” due to its drying during aging) and wet‐aged beef were analyzed by 1H nuclear magnetic resonance (NMR) spectroscopy over aging periods up to 28 days at intervals of 7 days, and the former also by microbiological analysis. The metabolome detected by 1H NMR spectroscopy demonstrated changes over the aging time of beef and differed depending on the sampling location (surface or inner part of beef). The influence of the microbiota on changes in the metabolome can be negligible due to the low microbial growth on the surface of dry‐aged beef (<3 log CFU/g). Therefore, the aging‐related metabolism postmortem of the analyzed dry‐aged beef might be the main factor for metabolic changes. The significantly (p < 0.05) higher amino acids and inosine concentrations and lower inosine 5′‐monophosphate concentrations suggested enhanced protein degradation and energy metabolism in the wet‐aged beef compared to the dry‐aged beef, probably due to the combined influence of the aging and the microbiota on the wet‐aged beef and, thus, its metabolic changes.

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“…fast vs. medium vs. slow fermented, dry vs. semi-dry or small vs. big diameter sausages [6]. These characteristics impact the drying behavior as fast drying of small calibers generally results in a short, steep drying regime, followed by a long gradual one, while slow drying and/or big diameters prolongs the first and shortens the latter [27][28][29]. In this study, relative (Fig.…”

Section: Drying Behavior and Proximate Compositionmentioning

confidence: 87%

Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages

Ebert

Jungblut

Herrmann

et al. 2022

Eur Food Res Technol

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Hybrid meat products represent a promising, more sustainable alternative to all-meat formulations. However, differences among plant- and animal-based proteins may alter traditional handling and final product properties. In this study, pork meat was partially replaced with texturized pumpkin seed proteins at 12.5, 25, 37.5, and 50% to obtain dry-cured hybrid meat sausages and their ripening (acidification, drying) during 21 days and final product properties (texture, sensory) were characterized and compared to a control (all-meat formulation). The drying behavior and distribution of moisture and free water of hybrids with extrudate contents of 12.5 and 25% were comparable to the sample made with meat and no significant (p > 0.05) differences in proximate composition were found. In contrast, higher meat replacement levels resulted in distinct changes of compositional and textural attributes i.e. chewiness was decreasing by up to 70%. Results suggested 25% of extrudates as an important threshold in manufacture of hybrid dry-cured sausages due to alterations in their ability to bind or release water. Results may be used to understand the influence of alternative texturized proteins in hybrid formulations and help product developers to understand related process and product relevant changes.

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Influence of different drying rates on mass transport of efflorescence-causing substances in thin caliber salamis during refrigerated storage in N2/CO2 MAP

Cited by 7 publications

References 21 publications

Meat color and iridescence: Origin, analysis, and approaches to modulation

Meat color and iridescence: Origin, analysis, and approaches to modulation

Metabolic and microbial analyses of the surface and inner part of wet‐aged and dry‐aged beef

Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages

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