Effect of carnosine on nitrosamine formation in gastric-simulated aqueous and lipid environments.

Background: Nitrite salts are frequently utilized as meat additives to improve the quality and safety of processed meat products. However, these salts are associated with the formation of carcinogenic nitrosamines. Given its potential regulating effect on the formation of intermediate molecules, such as nitric oxide, it is hypothesized that carnosine, a meat constituent possessing antioxidant activity and other multiple health benefits, could dampen the formation of nitrosamines.

Dual effects of dietary carnosine during in vitro digestion of a Western meal model with added ascorbic acid.

The beneficial role of carnosine during in vitro digestion of meat was previously demonstrated, and it was hypothesized that such benefits could also be obtained in a meal system. The current study, therefore, assessed carnosine effects on markers of lipid and protein oxidation and of advanced glycation end products (AGEs) during gastric and duodenal in vitro digestion of a burger meal model. The model included intrinsic (low) and enhanced (medium and high) carnosine levels in a mix of pork mince and bread, with or without ascorbic acid (AA) and/or fructose as anti- and prooxidants, respectively.

Meat analogues, the Canadian Meat Industry and the Canadian consumer.

This paper reviews current information on meat analogues in the context of the Canadian Meat Industry and consumer. In Canada, plant-based meat analogues are widely available and their consumption is targeted to surge, while the potential for cultured meat remains questionable as many technical, economic, food safety and consumer acceptance issues are unresolved. Current funding support for meat protein alternatives suggests optimism for success provided a sufficient time horizon.

Tropical Beef: Is There an Axiomatic Basis to Define the Concept?

Cattle production in tropical regions has been estimated to account for just over half of cattle worldwide, yet it has not been demonstrated that sufficient similarities in the cattle exist to describe tropical cattle and, even less so, to characterize the meat from these animals. The aim of this review is to investigate the quality and nutrient composition of meat from cattle raised in the Tropics to determine if there is an axiomatic basis that would allow the definition of a concept of "tropical beef". Tropical beef is the meat obtained from cattle raised in tropical environments, the population of which remains largely uncharacterized.

Pemmican, an endurance food: Past and present.

Pemmican is a meat product principally comprised of dried meat and fat that has served as a source of sustenance in cold, harsh climates and/or a means of preservation of meat for some Indigenous peoples, fur traders, polar explorers, military and police. Pemmican is acclaimed for its high nutrient density and long shelf life. However, for a meat product that has historically played a significant role and is often cited as the ultimate endurance food, there is a surprising paucity of scientific literature.

Historical Indigenous Food Preparation Using Produce of the Three Sisters Intercropping System.

For centuries, some Indigenous Peoples of the Americas have planted corn, beans and squash or pumpkins together in mounds, in an intercropping complex known as the Three Sisters. Agriculturally, nutritionally and culturally, these three crops are complementary. This literature review aims to compile historical foods prepared from the products of the Three Sisters planting system used in Indigenous communities in the region encompassing southern Quebec and Ontario in Canada, and northeastern USA.

Biogenic amine concentrations and evolution in "chilled" Canadian pork for the Japanese market.

The aim of this study was to evaluate concentrations and evolution of biogenic amines in Canadian pork destined for the Japanese market. At 48h post-mortem, export quality loins were aged at -1.7°C for 13, 28, 43 or 58d (chilled) or 4.

Factors affecting the eating quality of pork.

In the last decade studies with the specific objective of improving the sensory quality of pork have come to the forefront of meat research, likely a result of consumer complaints of blandness levelled against modern lean meat and the frequent reference to the more strongly flavored meat that was available years ago. Regardless of the lack of scientific evidence to substantiate or refute these claims, the consumer perception of deteriorated quality is real and presents a challenge for the pork industry. Hence, this review has been undertaken with the aim of providing insight into potential sources of amelioration of the eating quality of fresh pork.