Study on quality-based protocol for meat and meat products

Abstract

In this study, the protocol of quality analysis method of meat and processed meat products was conducted to be used in the development of various products. Meat and processed meat products have many considerations when analyzing the quality compared with other food groups. The determinants of meat quality are pH, meat color, water holding capacity, age, fatty acid composition, marbling, and lipid oxidation. The quality determinants of processed meat products differed from product to product, so whole meat products and ground meat products were analyzed separately. The quality-based protocol was analyzed for whole meat products as representative ham products and for pulverized meat products as sausages. The quality characteristics of ham are measured by pH, color, water holding capacity, physical properties, fatty acid composition, lipid acidity, curing yield, cooking loss, gel-forming ability (dynamic viscosity), textural properties, residual nitrite, flavor component analysis, and product yield. The quality characteristics of sausages are almost similar to the analysis of ham, and emulsion stability and scanning microscope are measured. Therefore, it is possible to analyze the quality of meat and processed meat products through appropriate tests for each product as a quality-based protocol study.

Effects of Lactarius hatsudake fortification on physicochemical, microbiological and antioxidant properties of stirred-type yogurt during cold storage

“…The CIE a* of processed meat products has a major effect on consumer preferences, with high CIE a* favored by consumers ( Lee et al, 2018 ). CIE a* positively correlated with the sensory evaluation scores for color ( Shin et al, 2022 ). Similarly, in our study, the SM group with added ultra-ground SM powder showed lower CIE a* and also scored lower in sensory evaluation compared with these parameters of the control and other USP-treated groups.…”

“…The CIE a* of processed meat products has a major effect on consumer preferences, with high CIE a* favored by consumers (Lee et al, 2018). CIE a* positively correlated with the sensory evaluation scores for color (Shin et al, 2022).…”

Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein and Tenebrio molitor Larvae in the Presence of Transglutaminase

“…For emulsion stability, 20 g of emulsion was placed in a glass tube divided by wire mesh and heated at 80°C for 30 min. The volumes of water and oil separated from the sample were checked, and the ratio of the separated liquid (v/w) was measured (Shin et al, 2022).…”

“…The textural properties of the cooked emulsions were confirmed by a textural propertymeasuring device (TA-XTplus; Stable Micro System Ltd., England) and a probe with a diameter of 40 mm. The sample was prepared to have a diameter and height of 25 mm, with a measurement speed of 5 mm/s, strain of 50%, and trigger force of 5 g (Shin et al, 2022).…”

Methods for improving meat protein digestibility in older adults

“…Meat and meat products are good protein sources for humans. Meat proteins are wellbalanced in amino acids and contain all the essential amino acids [7,8]. However, older adults often avoid consuming meat products due to difficulties with digestion or chewing.…”