Review
Food Science & Technology
Lijun Tan, Yongsheng Ni, Yong Xie, Wendi Zhang, Jinsong Zhao, Qing Xiao, Jingnan Lu, Qiong Pan, Cong Li, Baocai Xu
Summary: The increasing global meat demand raises concerns regarding spoilage caused by microbial invasion and oxidative decomposition. Natural substances possess broad-spectrum bioactivity and have been used for meat preservation, but their limited stability, solubility, and availability hinder their further development. Advanced organic nanocarriers provide an effective shelter for the formation of nano-natural substances (NNS) to address these challenges. This review comprehensively presents various natural substances and explores the potential of organic nanocarriers in meat preservation, highlighting their distinct features and applicability.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Slim Smaoui, Hajer Ben Hlima, Loleny Tavares, Karim Ennouri, Olfa Ben Braiek, Lotfi Mellouli, Slim Abdelkafi, Amin Mousavi Khaneghah
Summary: Spoilage of meat products has negative economic impact in the meat industry, leading to the design of biopolymers-based active packaging to reduce losses and improve shelf-life. Essential oils loaded in the active films have a positive impact on packaging meat products, showing potential for improving meat quality and reducing waste in the food industry.
Article
Biochemistry & Molecular Biology
Isabel Rodriguez-Veiga, Niuris Acosta, Inmaculada Aranaz, Aldona Dobrzycka-Krahel
Summary: The demand for chitin and chitosan is increasing rapidly in various industries. This paper evaluates Saduria entomon as a source for chitin and chitosan isolation and finds that it has promising antimicrobial and antioxidant properties, making it a potential source for biomedical applications.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Bruno Dutra da Silva, Denes Kaic Alves do Rosario, David A. Weitz, Carlos Adam Conte-Junior
Summary: Essential oil nanoemulsions have potential applications in meat and meat product preservation, improving bioactivity and extending shelf life. Key characteristics of nanoemulsions include nanometric size, increased contact surface area, and enhanced physicochemical stability.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Pedro A. V. Freitas, Consuelo Gonzalez-Martinez, Amparo Chiralt
Summary: Aqueous extracts from rice straw were obtained using ultrasound-assisted reflux heating extraction and subcritical water extraction. These extracts were incorporated into poly (lactic acid) films and were effective at preserving meat quality parameters and inhibiting microbial growth, oxidation, discolouration, and weight loss. The subcritical water extraction at 180 degrees C exhibited the greatest antioxidant and antibacterial activity, making it a useful technique for obtaining active extracts from rice straw.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Review
Chemistry, Applied
Xin Yang, Weiqing Lan, Xiaohong Sun
Summary: Chitosan, as a bio-renewable natural polymeric material, can be enhanced in antibacterial and antioxidant activity through grafting with phenolic acids, thus expanding its application in food preservation. This review focuses on evaluating the structure, antimicrobial and antioxidant activities, and cytotoxicity of phenolic acid-g-chitosan, as well as its application in various food products. The results show that phenolic acid-g-chitosan exhibits enhanced antibacterial and antioxidant activities compared to chitosan, without cytotoxicity. It has been successfully applied in various food products such as fruits, vegetables, and meat. This review provides a valuable reference for rational design and further development of phenolic acid-g-chitosan in food preservation.
Article
Chemistry, Applied
Ruimin Ran, Tingting Zheng, Pingping Tang, Yongming Xiong, Changkai Yang, Min Gu, Guoying Li
Summary: Cinnamon essential oil (CEO)-based Pickering emulsions were prepared using chitosan (CS) and soy protein isolate (SPI) colloid particles as stabilizers and genipin as cross-linker. The emulsions showed improved stability, encapsulation efficiency, and enhanced properties of the modified collagen films. The sustained release of CEO from the films resulted in improved antioxidant and antimicrobial activities, as well as a four-day extension of shelf life for pork preservation.
Article
Food Science & Technology
Khabat Noori Hussein, Barbara Csehi, Suranyi Jozsef, Horvath Ferenc, Gabriella Kisko, Istvan Dalmadi, Laszlo Friedrich
Summary: This study evaluated the antimicrobial properties of nine bioactive compounds, with carvacrol and alpha-terpineol showing the widest spectrum of antibacterial activity. Application of alpha TPN in fresh minced chicken meat resulted in improved physicochemical properties, reduced lipid oxidation, distinctive aroma profiles, and significant inhibition of various harmful bacteria, highlighting its potential to enhance meat safety and shelf life.
Article
Food Science & Technology
Magdalena Valdivieso-Ugarte, Julio Plaza-Diaz, Carolina Gomez-Llorente, Eduardo Lucas Gomez, Maria Sabes-Alsina, Angel Gil
Summary: The study evaluated the antimicrobial effects of three essential oils on intestinal pathogens, probiotics, and commensal bacteria in vitro. Cinnamon showed the strongest antimicrobial activity and down-regulated genes related to inflammation. Further research is needed to understand the underlying mechanisms.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Chemistry, Applied
Li Wang, Jingge Xu, Mengmeng Zhang, Hui Zheng, Li Li
Summary: This study demonstrated the use of cinnamaldehyde in packaging films to enhance antimicrobial properties of soy protein-based meat analogues, effectively inhibiting bacterial growth and maintaining food quality and safety through moisture retention and texture preservation.
Review
Polymer Science
Inmaculada Aranaz, Andres R. Alcantara, Maria Concepcion Civera, Concepcion Arias, Begona Elorza, Angeles Heras Caballero, Niuris Acosta
Summary: Chitosan, a polymer with diverse properties and potential applications, is facing challenges such as poor solubility, complex molecular structure, and varied biological properties. Researchers are exploring the chemistry of chitosan to improve its solubility and enhance its properties, focusing on its biological and technological performance. Additionally, applications of chitosan in green processes, such as the synthesis of metallic nanoparticles and support for biocatalysts, are being investigated for their potential in drug delivery systems.
Review
Food Science & Technology
Slim Smaoui, Ichraf Cherif, Hajer Ben Hlima, Muhammad Usman Khan, Maksim Rebezov, Muthu Thiruvengadam, Tanmay Sarkar, Mohammad Ali Shariati, Jose Manuel Lorenzo
Summary: This paper covers a wide range of topics on ZnO nanoparticles (ZnO-NPs), including their synthesis, antibacterial potential, and functional application in meat packaging. The physicochemical properties of ZnO-NPs synthesized through different methods are compared, and the antibacterial mechanisms underlying synthesis parameters are examined. The impact of ZnO-NPs on the properties of functional coatings/films is also discussed. Additionally, the use of ZnO-NPs in meat packaging is evaluated, showing their ability to enhance product quality by limiting microbial growth and delaying lipid/protein oxidation. This information can be valuable for students and researchers in chemical engineering, chemistry, and meat technology.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Chemistry, Physical
Rehana Akhter, F. A. Masoodi, Touseef Ahmed Wani, Sajad A. Rather, Peerzada Rashid Hussain
Summary: The study found that the combination of low-dose gamma-irradiation with rosemary extract and nisin can improve the quality of mutton meat emulsions, including emulsion stability, cooking yield, and antioxidant properties. Additionally, this treatment significantly reduces bacterial growth.
RADIATION PHYSICS AND CHEMISTRY
(2021)
Review
Polymer Science
G. Prasannamedha, P. Senthil Kumar, S. Shivaani, Vignesh Shankar, Dai-Viet Nguyen Vo, Gayathri Rangasamy
Summary: This paper discusses the use of chitosan extracted from shrimp shells and other marine animals' exoskeleton waste in the food packaging industry. Chitosan films exhibit good biodegradability, mechanical properties, and antimicrobial activity, making them a promising environmentally friendly alternative.
Review
Food Science & Technology
Swarup Roy, Parya Ezati, Ajahar Khan, Jong-Whan Rhim
Summary: Research on functional packaging films and their application to food preservation, specifically using quercetin as a bio-based additive, has been actively conducted. Quercetin, a plant-based flavonoid, has been found to improve the physical and functional properties of packaging films, such as mechanical strength, barrier properties, thermal stability, optical properties, antioxidant and antimicrobial activity. Packaging films containing quercetin have the potential to extend shelf life and maintain quality in fresh foods, making them a promising solution for sustainable active packaging applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu
Summary: This research investigates the effect of different ultrasonic powers on the quality of pork meatballs. The results show that pork meatballs cooked with ultrasound at 450 W have the most uniform and smooth structures. The water retention capacity of the meatballs first increased and then decreased with increasing ultrasonic powers. The study concludes that appropriate ultrasonic power can improve the physicochemical properties and microstructure of pork meatballs, making ultrasonic technology an effective method for improving meat product quality.
Article
Food Science & Technology
J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann
Summary: This study provides an up-to-date evaluation of visual contamination on the slaughter line in a German industrial slaughterhouse. The main contamination types were intestinal contents and the affected areas were mostly small.
Article
Food Science & Technology
Dante T. Valente Jr, Ira B. Mandell, Benjamin M. Bohrer, Justice B. Dorleku, Cheryl P. Campbell, Tadeu E. Silva, Edenio Detmann, Alysson Saraiva, Manuel Juarez, Marcio S. Duarte
Summary: The objective of this study was to assess the influence of carcass traits on consumer evaluation of pork eating quality. The results showed no significant correlations between carcass traits and pork eating quality traits. Tenderness and overall acceptability were negatively correlated with cooking loss and shear force.
Article
Food Science & Technology
Honggyun Kim, Jiseon Lee, Sungmin Jeong, Suyong Lee, Geun-Pyo Hong
Summary: This study investigated the effect of high pressure pretreatment on the stability of pork loins during supercooling preservation. The results showed that high pressure pretreatment improved the stability of pork loins during supercooling preservation and reduced property changes compared to normal refrigeration.
Article
Food Science & Technology
Bulent Ekiz, P. Dilara Kecici, Y. Ziya Ograk, Hulya Yalcintan, Alper Yilmaz
Summary: The study suggests that the EUROP classification system may have different effectiveness in distinguishing carcass and meat quality in thin- and fat-tailed sheep breeds, and that varying levels of fatness and conformation classes significantly influence carcass characteristics.
Article
Food Science & Technology
Luciano Gutierrez, Roberto Lai, Giuseppe Nocella, Maria Sabbagh
Summary: Dry-aged beef provides a unique taste experience with superior qualities compared to traditional beef. This study analyzed the factors influencing consumers' intention to consume and willingness to pay for dry-aged beef, using an extended version of the Theory of Planned Behavior model that includes meat-eater identity. The results showed that meat-eater identity significantly influenced participants' intention to consume, with the most significant impact mediated by attitudes, subjective norms, and perceived behavioral control. Furthermore, the intention to consume strongly influenced the willingness to pay for dry-aged beef.
Article
Food Science & Technology
Patricia M. Ramos, Tracy L. Scheffler, Mariane Beline, Jocelyn Bodmer, David E. Gerrard, Saulo Luz Silva
Summary: The consumption of beef is expected to increase globally, which requires the use of Bos indicus cattle that are well-adapted to harsh climates. However, beef from these cattle is considered inferior due to lower tenderness values and reduced intramuscular fat content. Despite these drawbacks, the benefits of using Bos indicus genetics are significant and cannot be ignored.
Article
Food Science & Technology
Patricia Palma-Granados, Maria Munoz, Miguel A. Delgado-Gutierrez, Cristina Ovilo, Yolanda Nunez, Miguel A. Fernandez-Barrosso, Fernando Sanchez-Esquiliche, Luisa Ramirez, Juan M. Garcia-Casco
Summary: This study evaluated the effects of a set of 26 polymorphisms on premium cuts weights and meat quality in a larger population. The results suggest that these polymorphisms are associated with meat quality traits but may not have undesirable effects on carcass composition. Further research is needed to validate these findings.
Article
Food Science & Technology
Germani Adrian Munoz-Osorio, Cem Tirink, Thobela Louis Tyasi, Marco Antonio Ramirez-Bautista, Alvar Alonzo Cruz-Tamayo, Dany Alejandro Dzib-Cauich, Ricardo A. Garcia-Herrera, Alfonso J. Chay-Canul
Summary: The current study estimated carcass tissue composition in Black Belly ewe lambs using real-time ultrasound measurements and multivariate adaptive regression splines algorithms. The results showed that cold carcass weight and subcutaneous fat thickness were the most effective variables, while longissimus thoracis depth and area were the lowest variables for determining carcass composition.
Article
Food Science & Technology
Ruggero Menci, Giuseppe Luciano, Antonio Natalello, Alessandro Priolo, Fabrizio Mangano, Luisa Biondi, Marco Bella, Manuel Scerra, Massimiliano Lanza
Summary: This study aimed to assess the effect of dietary tara hydrolysable tannins on the performance and meat quality of finishing pigs. The results showed that the addition of tannins tended to reduce the content of certain fatty acids and cholesterol in meat, and delay lipid oxidation. The antioxidant and anti-inflammatory capacity of tara tannins may contribute to these positive effects.
Article
Food Science & Technology
Xiying Li, Minh Ha, Robyn D. Warner, Robert J. E. Hewitt, Darryl N. D'Souza, Frank R. Dunshea
Summary: Genetic lines have significant effects on carcass traits and pork quality. Terminal lines have lower backfat thickness, higher hardness and cohesiveness, and lower IMF content. Different muscles have different texture profiles, and collagen and IMF content greatly contribute to pork texture.
Review
Food Science & Technology
Gianni Battacone, Mondina Francesca Lunesu, Teresa Manso, Ceferina Vieira, Giuseppe Pulina, Anna Nudda
Summary: This paper examines the importance of feeding management practices in improving the nutritional properties of milk from dairy ewes and analyzes the relationship between dietary treatment of lactating ewes and the performance and meat quality of suckling lambs. The findings could be useful in developing production and communication strategies for the lamb meat industry.
Article
Food Science & Technology
B. M. Bohrer, Y. Wang, J. B. Dorleku, C. P. Campbell, I. B. Mandell
Summary: This study evaluated the pH and color of different muscles from pork carcasses and found that the longissimus thoracis had the lowest pH and the lightest and least red color. The pH and color values of the longissimus thoracis were not reliable predictors for other muscles, highlighting the importance of considering individual muscles of interest.
Article
Food Science & Technology
Maria Nobile, Luca Maria Chiesa, Francesco Arioli, Sara Panseri
Summary: This study focuses on the use of biodegradable packaging material (polylactic acid, PLA) for sliced salami as an alternative to the current material (polyethylene terephthalate, PET). The results show that the PLA packaged salami maintains its red color and stable pH throughout the shelf life, with only a slight difference in sensory markers at the end. Consumers still appreciate the product.
Article
Food Science & Technology
Wenxiang Wang, Tianliu Zhang, Lili Du, Keanning Li, Lupei Zhang, Haipeng Li, Xue Gao, Lingyang Xu, Junya Li, Huijiang Gao
Summary: This study compared different types of muscles through transcriptomic analysis and identified differences in gene expression. Several gene modules associated with muscle fiber diameter were also identified. The findings of this study provide insights for breeding to improve meat yield.