Article
Food Science & Technology
Mikaela Sauvala, Per Johansson, Johanna Bjorkroth, Maria Fredriksson-Ahomaa
Summary: Vacuum packaging is widely used to extend the shelf life of fresh meat products, but there is little information on its effects on deer meat. This study evaluated the microbial quality and safety of vacuum-packaged deer meat cuts stored at 4 degrees C. The results showed a significant decrease in odor and appearance scores, and an increase in mesophilic aerobic bacteria (MAB) and lactic acid bacteria (LAB) counts after 3 weeks of storage. Spoilage changes were observed after 3 weeks, and the dominant bacteria genus identified was Lactobacillus.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Review
Food Science & Technology
Helen Onyeaka, Charles-Chioma Nwaizu, Idaresit Ekaette
Summary: This review highlights the application of mathematical modeling in the quality and microbial safety of sous vide processed foods, as well as the effects of sous vide processing on texture, physiochemical, and nutritional quality. The findings suggest that mathematical modeling has potential to improve sous vide processing technologies in the future, and further research is needed in areas such as real-time quality evaluation and hurdle technology.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Yingying Sun, Yanshun Xu, Pei Gao, Wenshui Xia, Qian Hua, Qixing Jiang
Summary: The study showed that both thermal and irradiation treatments effectively reduced the total viable counts in Suanyu and prevented the growth of coliforms and pseudomonas during storage. ITG exhibited the best texture and biogenic amines content, while thermal treatment better preserved the free amino acids and volatile compounds in Suanyu during storage at room temperature, although it had some negative effects on texture quality.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Environmental Sciences
Branislav Stojanovic, Sasa Jankovic, Vesna Dordevic, Sonja Marjanovic, Dragan Vasilev, Zdenka Stojanovic, Milica Balaban, Vesna Antic
Summary: The study found that toxic elements in different types of canned meat products were generally lower than the permissible levels set by current food regulations. While the storage period did not significantly impact the level of toxic elements, higher concentrations were observed in samples stored for longer periods. It is recommended to continuously monitor heavy metal content in food and assess their risk to human health due to the possibility of raw material and food additive contamination.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Article
Food Science & Technology
Santosh Haunshi, Suresh Devatkal, Lawrence Leslie Leo Prince, Rajkumar Ullengala, Kannaki Ramasamy, Rudranath Chatterjee
Summary: This study compared the carcass and meat quality traits of the Kadaknath chicken breed with commercial broilers. The Kadaknath had lower carcass and breast yields, but higher leg, wing, back, and neck yields compared to broilers. The meat of the Kadaknath was darker and more yellow in color, had a lower pH decline, and higher protein content, and lower fat, moisture, and ash content than broilers. Additionally, Kadaknath meat had a richer amino acid composition, including those associated with sweet and umami taste. Both genotypes were similar in meeting the daily requirements of indispensable amino acids for adult humans.
Article
Food Science & Technology
Michelle M. Xu, Mandeep Kaur, Christopher J. Pillidge, Peter J. Torley
Summary: Protective cultures, as natural antimicrobials, have been found to effectively suppress the growth of spoilage bacteria in fresh meat, potentially extending its shelf-life and reducing food waste. This study evaluated the potential and practicality of using protective cultures in extending the shelf-life of fresh red meat. The results showed that the protective cultures dominated the microbiota and effectively suppressed the growth of common meat spoilage bacteria, while causing minimal changes in meat quality.
Article
Agriculture, Multidisciplinary
Santiago Luzardo, Ali Saadoun, Maria C. Cabrera, Alejandra Terevinto, Giannina Brugnini, Jesica Rodriguez, Guillermo de Souza, Pablo Rovira, Caterina Rufo
Summary: The study evaluated the effects of chilled and chilled-then-frozen storage conditions of beef on meat quality, oxidative status, and microbial loads in different packaging types. Freezing meat after an aging period was found to be a suitable strategy to extend beef storage life without detrimental impact on quality. Consumers preferred chilled-then-frozen steaks over chilled beef.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Agriculture, Dairy & Animal Science
Mohamed F. A. Farghly, Mohamed A. Elsagheer, Muthana M. Jghef, Ayman E. Taha, Mohamed E. Abd El-Hack, Mariusz Jaremko, Khaled A. El-Tarabily, Mahmoud Shabaan
Summary: In this study, the influence of charcoal as an additive in duck diets on carcass and meat characteristics was investigated. The results showed that charcoal did not significantly affect most carcass traits, except for an increased dressing percentage in ducks fed with 1.5% and 2% charcoal. Charcoal supplementation had significant effects on meat tenderness, juiciness, water holding capacity, meat components, and oxidative stability. It can be concluded that including 1.5% and 2% charcoal in duck diets has beneficial effects on carcass parameters.
Article
Biochemistry & Molecular Biology
Mihaela Saracila, Arabela Elena Untea, Tatiana Dumitra Panaite, Iulia Varzaru, Alexandra Oancea, Raluca Paula Turcu, Petru Alexandru Vlaicu
Summary: The study found that dietary supplementation with chromium and creeping wood sorrel powder can significantly improve the fatty acid composition and nutritional content of broiler meat, while reducing lipid oxidation levels.
Article
Food Science & Technology
Romolo Laurita, Giorgia Gozzi, Silvia Tappi, Filippo Capelli, Alina Bisag, Giulia Laghi, Matteo Gherardi, Beatrice Cellini, Doaa Abouelenein, Sauro Vittori, Vittorio Colombo, Pietro Rocculi, Marco Dalla Rosa, Lucia Vannini
Summary: The study found that washing rocket salad with Plasma Activated Water (PAW) for 2-5 minutes can effectively reduce bacterial contamination while maintaining product quality and nutritional parameters. PAW treatment is a promising alternative to chlorine, with minimal adverse impact on the environment and consumers' health.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Review
Food Science & Technology
Teodora Popova, Leslie Tejeda, J. Mauricio Penarrieta, Melanie A. Smith, Russell D. Bush, David L. Hopkins
Summary: Meat contains essential nutrients in a highly bioavailable form, and excluding it from the diet without suitable alternatives can lead to nutrient deficiencies. This review focuses on the nutritional and sensory parameters of alternative red meats from South American camelids, such as llama and alpaca, and discusses factors affecting meat quality. Llama and alpaca meat quality is mainly influenced by factors such as animal nutrition, age, and processing methods, with feeding strategies and processing treatments playing key roles in improving fatty acid composition, meat color, and tenderness.
Article
Food Science & Technology
Yawei Wang, Yuchang Liu, Man Li, Meng Ma, Qingjie Sun
Summary: This study investigated the effect of mixing dough with plasma-activated water (PAW) on the storage stability and quality characteristics of fresh noodles. The results showed that PAW treatment enhanced the storage stability of noodles and reduced the total plate count during storage. PAW also had an effect on the viscosity properties of starch and the interaction of water and non-water components in noodles. Additionally, changes in protein profiles and texture properties were observed in cooked noodles treated with PAW.
Article
Agriculture, Dairy & Animal Science
F. A. A. Abdullah, H. Buchtova, F. Jezek
Summary: This study evaluated and compared the oxidation status of conventionally-farmed, organic and wild ducks during chilled storage and found that the oxidation status of conventional ducks was more stable than organic and wild ducks.
BRITISH POULTRY SCIENCE
(2022)
Article
Multidisciplinary Sciences
Liliana G. Fidalgo, Mario M. Q. Simoes, Susana Casal, Jose A. Lopes-da-Silva, Ivonne Delgadillo, Jorge A. Saraiva
Summary: The study found that hyperbaric storage at room temperature had minimal impact on the fresh Atlantic salmon loins, retaining most important physicochemical properties. Compared to storage at room temperature or refrigeration, hyperbaric storage allows for considerable energy savings.
SCIENTIFIC REPORTS
(2021)
Review
Agriculture, Dairy & Animal Science
Janghan Choi, Byungwhi Kong, Brian C. C. Bowker, Hong Zhuang, Woo Kyun Kim
Summary: Intense genetic selection and improvements in nutrient programs have enhanced the growth performance, feed efficiency, and meat yield of broiler chickens. Modulating the nutrient composition of feed and supplementing bioactive compounds have positively influenced the meat quality and body composition of broiler chickens.
Article
Biotechnology & Applied Microbiology
Adel Rezaeimotlagh, Pulasthi Serasinghe, Michael Manefield, Francisco J. Trujillo
Summary: This study investigated the development of microbial tolerance against radio frequency electric field (RFEF) and found that the descendants of surviving bacteria developed tolerance to RFEF. Proteomics analysis revealed changes in differentially expressed proteins (DEPs) related to stress response, cell wall structure, and antioxidant activities in the long-term treatment.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
(2023)
Article
Chemistry, Physical
Isaac J. Gresham, Joshua D. Willott, Edwin C. Johnson, Peixun Li, Grant B. Webber, Erica J. Wanless, Andrew R. J. Nelson, Stuart W. Prescott
Summary: The interaction between anionic surfactants and PNIPAM is primarily hydrophobic, but only anionic surfactants affect the thermoresponse and conformation of PNIPAM, suggesting that the hydrophilic head-group also plays a role. The greater affinity of anionic surfactants for PNIPAM compared to cationic and nonionic surfactants is the main reason for this behavior. These findings highlight the critical role of the surfactant head-group in mediating PNIPAM-surfactant interaction.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2023)
Article
Engineering, Environmental
N. R. H. Rao, X. Chu, K. Hadinoto, Angelina Angelina, R. Zhou, T. Zhang, B. Soltani, C. G. Bailey, F. J. Trujillo, G. L. Leslie, S. W. Prescott, P. J. Cullen, R. K. Henderson
Summary: This study evaluated the efficacy of cold plasma-activated bubbles in treating algal-impacted waters. The results showed that both air and oxygen-activated bubbles were effective in reducing cell numbers and increasing cell damage and inactivation. However, oxygen-activated bubbles were preferred due to lower nitrite and nitrate concentrations in the treated water. The study also found that different reactive species had varying impacts on algal cell removal and damage.
CHEMICAL ENGINEERING JOURNAL
(2023)
Article
Engineering, Environmental
Koentadi Hadinoto, N. R. H. Rao, Javiera Barrales Astorga, Renwu Zhou, Joanna Biazik, Tianqi Zhang, Hassan Masood, Patrick J. Cullen, Stuart Prescott, Rita K. Henderson, Francisco J. Trujillo
Summary: This article introduces a newly designed hybrid plasma discharge reactor that produces plasma-activated water (PAW), an effective and energy-efficient disinfectant. By adjusting parameters such as the number and size of orifices in the bubble column, liquid volume, and salinity, the inactivation of Escherichia coli can be further improved.
CHEMICAL ENGINEERING JOURNAL
(2023)
Article
Engineering, Chemical
Terence Cosgrove, Simon Stebbing, Matthew Ackroyd, David Fairhurst, Keith Sanderson, Stuart W. Prescott
Summary: Formulation of particulate dispersions is a complex industrial problem, and solvent relaxation NMR can be used to optimize the formulation process, especially for commonly used commercial silica particles. The experiments, which can be conducted on bench-top or on-line spectrometers, are not limited to silica particles and can be applied to a range of aqueous and non-aqueous dispersions, providing valuable feedback for formulators.
Article
Chemistry, Physical
Daniel C. Morris, Adrian R. Morris, William S. Price, Stuart W. Prescott, Jason B. Harper
Summary: NMR diffusometry was used to determine the self-diffusion coefficients of pyridine and 1-alkyl-3-methylimidazolium bis(trifluoromethanesulfonyl)imides mixtures in acetonitrile. The nature of solvation changed significantly with the proportion of salt in the mixtures. Increased diffusion coefficients for the molecular components were observed with higher proportion of ionic liquid and longer alkyl chain length on the cation. Discontinuities in diffusion data were observed between hexyl and octyl derivatives, indicating changes in solution structuring.
Article
Chemistry, Physical
Hayden Robertson, Joshua D. Willott, Kasimir P. Gregory, Edwin C. Johnson, Isaac J. Gresham, Andrew R. J. Nelson, Vincent S. J. Craig, Stuart W. Prescott, Robert Chapman, Grant B. Webber, Erica J. Wanless
Summary: This study provides experimental evidence for the impact of ion hydrophobicity on specific ion effects and reveals the interaction between ion-specific and hydrotropic effects. It is found that changing the hydrophobicity of the ions results in the formation of bundle-like structures in the polymer system, and the ion hydrophobicity is related to its hydration ability.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2023)
Article
Food Science & Technology
Koentadi Hadinoto, Hanxia Yang, Tianqi Zhang, Patrick J. Cullen, Stuart Prescott, Francisco J. Trujillo
Summary: The use of plasma-activated water (PAW) as an antimicrobial agent to inactivate Salmonella Typhimurium on chilled beef during meat washing was evaluated. PAW spraying and immersion achieved similar reductions against Salmonella Typhimurium, with spraying being preferred for commercial implementation. Meat washing with PAW improved microbial inactivation without negative impacts on meat quality parameters, but reduced redness, yellowness, and chroma values.
Review
Food Science & Technology
Koentadi Hadinoto, Brendan Niemira, Francisco Trujillo
Summary: Meat is a challenging food to ensure safety, quality, and nutritional value due to its short shelf life. Plasma-activated water (PAW) is a potential alternative to thermal treatment that can reduce oxidation and microbial growth. This review explores the different types of PAW, their physiochemical properties, and their antimicrobial abilities. It also discusses promising applications of PAW in meat curing, thawing, and decontamination, as well as the need for energy-efficient systems for its production.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Chemistry, Physical
Isaac J. Gresham, Edwin C. Johnson, Hayden Robertson, Joshua D. Willott, Grant B. Webber, Erica J. Wanless, Andrew R. J. Nelson, Stuart W. Prescott
Summary: Understanding the interactions between polymers and surfactants is crucial for optimizing commercial systems. This study tested the behavior of polymer-surfactant systems, revealing that they do not behave like polyelectrolytes in the presence of salt. Additionally, the structure of polymer-surfactant complexes under confinement differs from that of polyelectrolytes.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2024)
Article
Polymer Science
Gervase Ng, Zilong Wu, Tong Zhang, Anh Phong Dang, Yin Yao, Andrew R. J. Nelson, Stuart W. Prescott, Almar Postma, Graeme Moad, Craig J. Hawker, Cyrille Boyer
Summary: An oxygen-tolerant SI-PhotoRAFT technique has been developed for efficient synthesis of surface-tethered polymer brushes under low-energy near-infrared light. The technique takes advantage of the unique properties of NIR light to prepare polymeric coatings, even through barriers that are opaque to visible light. It enables precise modulation of brush height and sequential chain extension, as well as orthogonal control over polymerization and cross-linking processes using two different wavelengths.
Article
Polymer Science
Hayden Robertson, Andrew R. J. Nelson, Stuart W. Prescott, Grant B. Webber, Erica J. Wanless
Summary: Cosolvents, such as dimethyl sulfoxide (DMSO), play a crucial role in polymer solubility and have various applications in drug delivery and energy storage. In this study, the authors investigated the fundamentals of DMSO-water solvent structuring using a thermoresponsive PNIPAM brush. They utilized spectroscopic ellipsometry and neutron reflectometry to monitor changes in the brush's swelling and conformation, allowing for the characterization of polymers in complex media for future technologies.
Article
Chemistry, Physical
Hayden Robertson, Gareth R. Elliott, Andrew R. J. Nelson, Anton P. Le Brun, Grant B. Webber, Stuart W. Prescott, Vincent S. J. Craig, Erica J. Wanless, Joshua D. Willott
Summary: Hypersaline environments are common in nature and various technological processes. The phenomenon of underscreening, which refers to a significant discrepancy between predicted and observed screening lengths at high salt concentrations, has been investigated using a cationic polyelectrolyte brush as an example. Experimental results and theoretical analysis show that the classical theory of electrolytes is insufficient to explain the observed screening lengths at high salt concentrations. Additionally, the re-entrant swelling behavior of the brush is consistent with the regular underscreening phenomenon.
PHYSICAL CHEMISTRY CHEMICAL PHYSICS
(2023)
