This study aimed to evaluate the effect of high-pressure processing (HPP, 300, 400, or 500 MPa, 5 min, °C) on color, lipid oxidation, and free amino acids profile skin-packed beef stored under cooling conditions (0–4 for 56 days. The pH HPP-treated (500 MPa) was stable during storage (5.6–5.7) significantly higher (p = 0.0010) than that control meat at end time. During storage, decreased up 5.3 day 56. HPP, especially triggered faster leading TBARS (thiobarbituric acid reactive substance)...

Food preservation using high pressure is a promising technique in food industry as it offers numerous opportunities for developing new foods with extended shelf-life, nutritional value and excellent organoleptic characteristics. High an alternative to thermal processing. The resistance of microorganisms varies considerably depending on the range applied, temperature treatment duration, type microorganism. Generally, Gram-positive bacteria are more resistant than Gram-negative bacteria,...

The effect of the high pressure processing (300, 400 and 500 MPa, 5 min, °C) on microbiological quality biogenic amines content in skin-packed beef during refrigerated storage (4-6 °C, 56 days) was evaluated. correlation significance between counts contents also determined. higher applied was, slower bacteria growth, mainly Enterobacteriaceae lactic acid bacteria, observed. use HPP significantly (P ≤ 0.05) inhibited formation cadaverine (CAD), putrescine (PUT) tyramine (TYM) this more...

The aim of the study was to assess effect adding degreased flax seeds (DFS; 2%, 4%, 6%, and 8%) on quality homogenized pork sausages. It found that 2% DFS addition batter had no most analyzed parameters sausages (i.e., cooking reheating loss, water activity, pH, L* a* color parameters, water, protein fat content, shear compression force, elasticity, meat taste). However, a resulted in an increase b* parameter, reduction intensity odor, appearance odor taste product, as well slight...

The study aimed to evaluate the quality of coated freeze-dried chicken meat using gelatin-chitosan film enriched with Tunisian rosemary extract. was evaluated on basis physical and barrier properties, as well lipid oxidation for uncoated meat. Chicken breast cut into small pieces, pasteurized, active solution. prepared different concentrations extract (0 2%). application coating solution, or without ultrasonic treatment conducted. Subsequently, samples were subjected freeze drying 72 h....

The present paper aimed at the assessment of changes quality and shelf life chicken breast meat (musculus pectoralis) packed in an atmosphere normal air (on polystyrene trays wrapped PVC foil) a modified (MAP) with mixture gases: 75% O2 25% CO2. Physicochemical (headspace gas composition MAP packages, drip loss, pH value, color components L*, a*, b*, thermal drip, TBARS) microbiological (total plate count, lactic acid bacteria, Pseudomonas spp.) parameters were monitored for up to 9 d...

The aim of this study was to determine the influence storage conditions and packaging methods on chicken breast meat chemical composition fat oxidation. In study, breasts available in retail sale were used for evaluation. packed by three different (air packaging-AP, modified atmosphere packaging-MAP, vacuum packaging-VP) stored a cooling room or commercial display case 9 D tested basic composition, lipid oxidation (TBARS), fatty acid composition. Meat MAP during characterized higher (P ≤...

Abstract The aim of this study was to define the effects high-pressure treatment (600 MPa, 10 min, 20 °C) on quality cooked pork ham prepared with two different levels curing ingredients in brine. Physical, chemical, microbiological, and sensory tests were performed 24 h after high pressure processing (HPP), as well 6 8 weeks storage refrigerator conditions. results indicate that HPP causes significant improvement shelf life vacuum packed ham, including samples reduced level brine conditions...

The aim of this study was to determine the biogenic amines (BAs) formed in chicken breast meat packaged using different techniques (AP, Hi-O2-MAP or VP) during storage under conditions (cold room display case), correlate microbiological quality (TPC, LAB, Pseudomonas spp. and Enterobacteriaceae) with BAs formation assess suitability selected as indicators spoilage. initial TPC fillets 2.57-3.04 log cfu/g. Over time a systematic significant (p ≤ 0.05) increase observed >7.5 cfu/g (AP VP;...

The aim of this study was to evaluate dependence microbiological quality chicken fillets and profile volatile compounds in their packages on the applied packaging technique storage conditions. Samples packaged either normal atmosphere (AP, air packaging, PVC overwrap), modified with high oxygen content (Hi-O

Meat delicatessen products, including pâtés, are important for consumers’ daily diets. However, due to the complex recipe composition, pâtés can also contain allergens such as gluten. Simultaneously, powdered edible insects increasingly used reformulate food products. Therefore, paper aimed investigate feasibility of replacing wheat flour (total content: 9% w/w) with yellow mealworm powder (3:0, 2:1, 1:2, and 0:3) in chicken pork determine its effect on their quality properties. The...

This study was aimed at determining the effect of housing systems on growth, feed conversion ratio (FCR), meatiness and size muscle fibres Pekin (P44) Muscovy (MR71) ducks. Each genetic group included 360 birds (180 males 180 females). The ducks were divided into four experimental groups according to their sex system: intensive system (IS) outdoor (OS). A significant final body weight FCR value noted only in P44 both sexes, with OS having higher weights than IS birds. As a result, MR71...

Abstract The effects of high pressure treatment (500 MPa, 10 min, 20 °C) on the quality commercial chicken patties (breaded and unbreaded) were evaluated. Physical, chemical microbiological tests performed 24 h after processing (HPP), as well 14 21 days storage in refrigerated conditions. It was concluded that use pressures extends shelf life vacuum-packaged by up to 3 weeks, based condition during refrigeration. After this period, number mesophilic, psychrotrophic lactic acid bacteria...

An experiment was conducted to determine the effect of reciprocal crossing turkeys on early and 24 h post-mortem changes in quality traits their breast muscles. The slow-growing (SG) fast-growing (FG) lines as well SF (SG × FG) FS crosses (FG SG) were reared with access free range. After slaughter turkey muscles examined following terms: 5 min, 45 2 post-mortem, for: temperature, pH, glycogen content (G), lactate (L) electrical conductivity (EC). Quality attributes meat evaluated based...

The aim of this study was to determine the possibility 3-D scanning method in chemical composition evaluation pork meat. sampling material comprised neck muscles (1000 g each) obtained from 20 carcasses. volumetric estimation process elements conducted on basis point cloud collected using scanner. Knowing weight muscles, their density calculated which subsequently correlated with content basic components meat (water, protein and fat content, determined by standard methods). significant...

The aim of this study was to determine the effect differentiated air relative humidity during drying process on selected quality features TSG (traditional specialties guaranteed) pork and poultry-pork kabanosy. After heat treatment 24-hour cooling at 4–6°C, products were placed in three chambers 15°C with humidity: 60, 70, 80%, respectively. carried out until all variants kabanosy achieved required final yield product (<68%). Color components, water activity shear force, water, protein,...

The offal (hearts, stomachs, and livers) of 24 African ostriches (Strutio camelus var. domesticus) from Polish farms were used in this study. Offal taken directly the production line; they weighed their water, fat, protein, ash total collagen contents determined. Ostrich hearts stomachs found to have high protein (18.1% 19.0%, respectively) low fat content (2.0% 0.9%, respectively), typical lean meat. Thus, could be processed products or pet food. livers had slightly lower (16.6%)...