Natural Additives in Meat Products as Antioxidants and Antimicrobials

Echegaray, Noemí; Rosmini, Marcelo; Fernandez, Juana; Munekata, Paulo E. S.; Frizzo, Laureano; Campagnol, Paulo C. B.; Lorenzo, José M.

doi:10.1007/978-1-0716-3573-5_9

Cited by 1 publication

(1 citation statement)

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“…This method of making meat delicacies improves the structure, consistency, and nutritional value of delicatessen products [47]. At the same time, as noted in the specialized literature in the food industry [48], with this method of salting meat products, the consumption of brine, compared with the wet method of salting, is reduced by 70%, and in some cases, it can reach up to 80-90%.…”

Section: Figurementioning

confidence: 75%

Application of a new brine of sprouted grains for delicatessen products from horse meat, beef, and pork

Kenenbay,

Tultabayeva,

Chomanov

et al. 2024

Potr. S. J. F. Sci.

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The main task of the meat processing industry is to produce meat products as the primary source of animal protein that ensures the vital activity of the human body in the necessary volumes, high quality, and a diverse assortment. Providing the population with high-quality food products that are biologically complete, balanced in the composition of the primary nutrients, and enriched with target physiologically active components is one of the most priority scientific and technical problems to be solved. In this regard, a recipe for a new brine from sprouted grains for delicatessen products from horse meat, beef, and pork was developed. The composition of the new brine includes flavoring and aromatic ingredients, juice of sprouted grains, and juices of raw vegetable materials. The viscosity of horse meat, beef, and pork during massaging was studied. Thermodynamic parameters such as water activity and moisture binding energy of horse meat, beef, and pork using a new brine were studied. The data analysis shows that the values of the “aw” indicator and the moisture binding energy in the experimental samples of meat products are higher than in the control samples. Studies have found that with an increase in the activity of water and the moisture binding energy, the tenderness of finished delicatessen meat products with a new brine increases. As a result, it was found that the maximum amount of brine in horse meat is retained at 160 minutes of continuous massaging, in beef – at 130 minutes, in pork – at 120 minutes of mechanical processing.

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Section: Figurementioning

confidence: 75%