Meat products contain synthetic additives such as sodium ascorbate and erythorbate reducing agents, raising concerns regarding their potential health implications. This study evaluated the effectiveness of grapefruit, lemon, mandarin, or orange peel extract powders (0.1% each) natural agents in pork sausages, combination with pre-converted Chinese cabbage powder (PCCP, 0.44%) a nitrite source. The physicochemical properties citrus extracts varied, lemon exhibiting lowest pH (4.90) highest...

Abstract Heme iron overload has been implicated as the main cause of increased risk cancer due to consumption red meat. However, fish and shellfish, teas, spices contain up five times more than There is insufficient evidence that intake in dietary meat primary causal factor for colorectal cancer. In addition, harmful substances produced during preparation meat, including heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), N‐nitroso compounds, acrylamide, are extrinsic...

This study investigated the potential of Chinese cabbage and radish powders as natural sources nitrite in ground pork sausages. Four vegetable from radish, depending on processing method, were prepared for evaluation: filtered juice powder (FCJP), crushed (CCP), (FRJP), (CRP). Both FCJP FRJP cabbages radishes had higher total soluble solids water index compared to CCP CRP radishes. Additionally, showed a nitrate content than FCJP. The evaluation against products containing sodium (control)...

This study was conducted to investigate the effects of water chilling (WC), air (AC), and evaporative (EAC) on moisture content, processing yield, surface color, visual appearance broiler carcasses. For WC treatment, 1 group birds hard scalded submersed into ice slush, whereas for AC, soft exposed blowing (1.0 m/s at 0°C) EAC, or a cold spray (every 5 min). During chilling, carcass temperature reduced most effectively by (55 min), followed EAC (120 min) AC (155 After both carcasses picked up...

This study aimed to determine the optimal ratio of natural calcium powders (oyster shell and egg calcium) as synthetic phosphate replacers in pork products. Ground samples were subjected six treatments, follows: control (-) (no added), (+) (0.3% blend treatment 1 (0.5% oyster powder 2 0.2% 3 (0.2% 0.3% 4 added). The addition resulted an increase pH values meat products, regardless whether they used individually or mixed. highest cooking loss was observed (p<0.05) negative samples, whereas...

This study investigated the effects of addition levels white kimchi powder and acerola juice powder, as natural sources sodium nitrite ascorbate, on quality cooked ground pork products. Freeze-dried was prepared used after fermentation for 2 wk. Six treatments were included: control (100 ppm 500 ascorbate), treatment 1 (0.2% 0.02 % starter culture, 0.1% powder), 0.02% 0.2% 3 (0.4% 0.04% 4 5 celery powder). The pH values decreased (p<0.05) because lower resulting in cooking yields these...

This study investigated the potential for using vegetable powders as a natural replacement sodium nitrite and their effects on physicochemical characteristics of alternatively cured pork products. We analyzed products subjected to four treatments: control (0.015% nitrite), Chinese cabbabe powder (CCP) treatment (0.4% cabbage powder), radish (RP) spinach (SP) powder). Among prepared in this study, SP had highest (p<0.05) nitrate content, while CCP lowest (p<0.05). The cooking yields from...

The purpose of this study was to investigate the probiotic properties lactic acid bacteria isolated from Korean radish water kimchi (dongchimi). A total 800 isolates were kimchi, and strain having reduction tolerance capability for nitrate nitrite selected identified as Lactiplantibacillus plantarum LB5 (LPLB5) by 16S rRNA sequencing. LPLB5 showed higher acidic pH values (pH 2.5), 0.3% bile salts, heat treatment (40, 50, 60 °C). Antibacterial activity strong inhibition against four...

The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application chilling and freezing. Breast muscles injected solution green weight containing 1.5% NaCl 2% sodium tripolyphosphate (STPP) or alternatives. Treatment variables consisted no [control (-)], 0.3% (+)], prune juice (PJ), oyster shell, nano-oyster yeast lemon extract (YLE) powder. One-third samples stored at 4°C for 1 d, rest meats kept -18°C 7 d. In chilled meat, a lower drip loss...

Three poultry chilling methods, namely, water (WC), air (AC), and evaporative (EAC), were compared to evaluate their effects on broiler breast meat quality consumer sensory characteristics. A total of 189 birds processed with 1 the 3 methods. One-third hard scalded (57.7°C, 120 s) subjected WC (an ice slurry immersion at 0°C). The remaining soft (50°C, 220 randomly assigned either AC (blowing air, 1.0 m/s) or EAC plus each carcass sprayed 0.5 L 0.4°C water) in a room (0.9 ± 0.4°C). Water...

The aim of this study was to identify the optimal and superior type natural calcium for replacing phosphate in cooked ground pork products. To achieve this, 0.5% eggshell (ESC), oyster shell (OSC), marine algae (MAC), or milk (MC) added meat effect substitution studied by comparing substituted products with containing 0.3% blend (control). ESC considered an ideal replacer minimizing cooking loss, which likely resulted from increase pH product. Among other types, OSC treatment did not cause a...

This study was conducted to determine the effects of NaCl concentration and cooking temperature on color pigment characteristics presalted ground chicken breasts. Four treatments with different salt concentrations (0%, 1%, 2%, 3%) were prepared stored for 7 d prior cooking. Each sample cooked four endpoint temperatures (70°C, 75°C, 80°C, 85°C). The affected properties As increased, yield residual nitrite content also increased. However, samples 3% showed similar nitrosyl hemochrome total...

The impact of green tea extract powder and rosemary powder, alone or in combination, on the quality characteristics naturally cured pork sausages produced with white kimchi as a nitrate source was evaluated. Ground were assigned to one seven treatments: control (0.01% sodium nitrite 0.05% ascorbate), treatment 1 (0.3% powder), 2 0.1% 3 4 5 6 celery juice powder). Naturally products had lower (p<0.05) cooking yield residual content than sausages. However, compared control, (treatments 5)...

We investigated the effects of different phosphate replacements on quality ground pork products cured with sodium nitrite or radish powder to determine their potential for achieving clean-label products. The experimental design was a 2×5 factorial design. For this purpose, meat mixture assigned into two groups, depending source. Each group mixed 0.01% 0.4% together 0.04% starter culture, and then processed replacement [with without 0.5% tripolyphosphate; STPP (+), (-), oyster shell calcium...

The use of nitrite as a conventional curing agent is decreasing because the negative consumer perception synthetic compounds in foods. Therefore, this study was conducted to investigate efficacy dongchimi an alternative and its effect on qualitative properties emulsion-type sausages. Under all tested fermentation conditions, both nitrate contents were highest when fermented at 0°C for 1 wk. powdered added Emulsion-type sausages prepared with 0.25% (treatment 1), 0.35% 2), 0.45% 3), or 0.55%...