The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period.

Bos taurus indicus bulls are very susceptible to pre-slaughter stress, which directly impacts the decline in muscle pH, leading to darker meat. The aim was to investigate the effect of succinate and atmosphere on the color stability of Nellore (Bos taurus indicus) Longissimus lumborum steaks classified by ultimate pH (pHu): normal pHu (5.40 ≤ pHu ≤ 5.

Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods.

Currently, consumers' interest in healthy products has attracted the attention of academia and the meat industry, which has focused mainly on incorporating ingredients with healthier properties. In this context, the aim of this study was to investigate the social representation of original burgers and burgers with mushroom addition considering different sexes and body mass indexes (BMIs) of individuals. Thus, 209 Brazilians answered a word association task followed by a word classification based on their importance and valence for original burgers and burgers with the addition of mushrooms.

Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life.

The aim of this study was to investigate the effect of using different reforestation woods (Acacia mearnsii and Eucalyptus citriodora) on the formation of volatile organic compounds and to evaluate the changes in the lipid fraction (peroxide value and thiobarbituric acid reactive substances), microbiological counts and overall liking in bacons stored for 60 days at 5 ± 1 °C. Smoking with Eucalyptus citriodora wood increased the total phenolic content and, consequently, reduced the concentration of hexanal, TBARS, and PV values. Although smoking with different reforestation woods did not impact negatively on the liking of products, no changes on antimicrobial activity was observed in the developed products.

Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets.

Fresh salmon safety and quality is a major concern of consumers. In the current research, the effects of chitosan films incorporated with pink pepper residue extract and combined with modified atmosphere packaging (100% CO) on quality properties of skinless salmon fillets during refrigerated storage (2 °C) were evaluated in the course of 28 days. Two different treatments as chitosan film (CF) and chitosan film incorporated with pink pepper residue extract (CFPP) and a control were compared.

Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE).

The packaging colour is one of the main extrinsic factors related to sensory perception as it can alter the emotions evoked by the product and, therefore, influence the moment of purchasing a product. There are several methods used to analyse emotions, but the Temporal Dominance of Emotions (TDE) approach stands out. This method allows the study of the temporality of dominant emotions until eating a portion of the hamburger.