The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Gómez, Inmaculada; Janardhanan, Rasmi; Ibáñez, Francisco C.; Beriain, M.J.

doi:10.3390/foods9101416

Cited by 134 publications

(105 citation statements)

References 221 publications

(352 reference statements)

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“…A r t i c l e additives rather than synthetic [1]. In the case of turkey meat, the marinating process is of particular importance as it emphasizes its delicate taste and flavour, increases juiciness and may affect the technological and functional characteristics of the product [4][5].…”

Section: A C C E P T E Dmentioning

confidence: 99%

Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice

et al. 2021

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The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product.Material and Methods: Slices of turkey breast meat muscles were marinated for 12 hours in buttermilk (n=30), acid whey (n=30) and comparatively, in lemon juice (n=30). The control group (n=30) consisted of unmarinated slices of turkey breast muscles. Technological parameters Physical parameters (pH, WHC, colour L*a*b*, shear force, weight loss) were assessed and quantitative and qualitative microbiological evaluation of raw and roasted products was performed. The microbiological parameters were determined as the total viable

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Section: A C C E P T E Dmentioning

confidence: 99%

Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice

et al. 2021

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“…Changes in lipids may be caused by biochemical (e.g., enzymes) or chemical (e.g., the presence of oxygen, light, and water, increased temperature) factors. Lipid oxidation leads to the formation of various compounds such as aldehydes and ketones, which are responsible for undesirable changes in the color, aroma, taste, texture, and nutritional value of meat (Diaz et al, 2014;Gómez et al, 2020).…”

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confidence: 99%

Lipid oxidation and color changes in beef stored under different modified atmospheres

Śmiecińska

Daszkiewicz

2021

J. Food Process. Preserv.

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Refrigerated storage is a method of extending the shelf life of meat and maintaining its freshness. Unfortunately, meat can be stored under refrigerated conditions for a limited period of time due to progressive changes in color and oxidative changes in lipids (Huang & Ahn, 2019; Mungure et al., 2016). In order to achieve the desired quality and microbiological safety of meat, the conditions and technological parameters of cold storage should be adjusted to the types of raw material. The quality of fresh packaged meat is primarily determined by the time of refrigerated storage, muscle type, gas mixture composition, the type of packaging, and storage temperature

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“…Cooking meat can guarantee food safety to the consumer. Meat can be cooked at high temperatures for long time, but this cooking method can affect meat nutritional and sensorial quality, with loss of water-soluble vitamins and thermolabile minerals [20]. Meat proteins are differently affected by cooking temperatures.…”

Section: Cooking Meatmentioning

confidence: 99%

Vitamins and Minerals in Raw and Cooked Donkey Meat

Polidori¹,

Girolami²,

Vincenzetti³

2021

Meat and Nutrition

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Human health is deeply affected by nutrition. The most important nutritional property of a good diet, able to provide an adequate amount of nutrients, to fulfill growth and development requirements, permitting also health maintenance, is variety of foods. Meat can be included in several diets, particularly when they are based on a restricted choice of plant foods. The inclusion of meat and meat products, even in small amounts, can significantly improve many diets; in fact, meat and derived products are good sources of proteins, vitamins and mineral salts. Thermal processes used for cooking meats represent an important factor which affects the minerals and vitamins meat content. Loss of minerals and water-soluble vitamins in cooked meat may occur, depending on the cooking method used. Previous studies investigated on donkey meat nutritional properties, described interesting characteristics of this alternative red meat, rich in protein and in iron, and with low-fat content. This chapter describes the donkey meat chemical composition, showing a comparison with other traditional red meats. The effects of cooking methods on donkey meat vitamins and minerals content will be also evaluated.

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The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Cited by 134 publications

References 221 publications

Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice

Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice

Lipid oxidation and color changes in beef stored under different modified atmospheres

Vitamins and Minerals in Raw and Cooked Donkey Meat

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