Publications by authors named "Terjung N"

This study explores the influence of algal incorporation on the sensory and physicochemical attributes of caseless sausage-ćevap (CSC). Various algae, including , (sea spaghetti), and (wakame), were added at different concentrations to standard CSC formulations. Proximate analysis revealed that the addition of algae did not significantly change crude protein and fat content ( > 0.

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  • The study examined how different storage atmospheres affect the color and myoglobin redox state of beef, using six packaging conditions with varying oxygen and nitrogen levels over 14 days at 2°C.
  • The color changes were quantitatively analyzed through non-invasive methods, showing a significant correlation between the vibrant red color (a* values) and oxymyoglobin (OMb) levels, while vacuum packaging provided better color stability.
  • Results indicate that while high oxygen levels create attractive meat color, they compromise overall stability, suggesting optimal storage atmospheres for maintaining color quality in various commercial scenarios.
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Microalgae are booming as a sustainable protein source for human nutrition and animal feed. Nevertheless, certain strains were reported to have robust cell walls limiting protein digestibility. There are several disruption approaches to break down the cell integrity and increase digestive enzyme accessibility.

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Technology in the meat industry is advancing to create healthier and more sustainable food. Incorporating micro- and macroalgae into meat products presents an exciting possibility for the meat sector to develop functional food, given that they serve as excellent natural sources of nutrients and bioactive compounds. This review aims to systematically outline the impact of incorporating whole algae and their extracts into various meat products, examining their effects on quality, physicochemical and functional properties, sensory characteristics, and potential for enhancing shelf life.

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This study investigated food safety issues as perceived by food companies and food safety authorities in six countries in Europe and Central Asia. A total of 66 companies and 16 authorities participated in the survey. The results provide important insights related to what the main food safety priorities are, how they are addressed in the countries that participated in the survey, and what the role of the main stakeholders is in the food value chain.

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Ohmic heating (OH) is an alternative sustainable heating technology that has demonstrated its potential to modify protein structures and aggregates. Furthermore, certain protein aggregates, namely amyloid fibrils (AF), are associated with an enhanced protein functionality, such as gelation. This study evaluates how Ohmic heating (OH) influences the formation of AF structures from ovalbumin source under two electric field strength levels, 8.

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The effects of aging and microbial growth on the metabolome of aged beef were investigated in this study. The metabolome of beef is influenced by the aging method applied. This includes the aging-related changes in metabolism and the presence of microorganisms on the beef during aging that may affect the beef and its quality.

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Meat authenticity addresses parameters such as species, breed, sex, housing system and postmortem treatment. Seventy-four beef backs from two breeds ('Fleckvieh' and 'Schwarzbunt') and three cattle types (heifer, cow, young bull) were dry-aged and wet-aged up to 28 days and analyzed by H NMR spectroscopy. Statistical models based on partial least squares regression and discriminant analysis were performed to classify the beef samples by breed, cattle type, aging time, and aging type based on their H NMR spectra.

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This review is providing an overview of the actual and past research in the field of ground meat. The forces that are acting in the meat grinder are well understood. The higher the forces that are acting on the meat while grinding, the stronger the disintegration of the meat cells after the process.

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Background: This investigation provides an important insight into Eurasian consumers' food safety beliefs and trust issues influenced by the COVID-19 pandemic. An online survey was conducted in 15 European and Asian countries involving more than 4000 consumers.

Results: It has confirmed that different socioeconomic characteristics, cultural aspects and education levels shape food safety perceptions within Eurasian countries.

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This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based "ćevap" with conventional pork-meat-based samples. Research comprised of color analysis, evaluation of textural components, testing degree of difference, temporal dominance of sensations, calculation of main oral processing attributes, and examination of particle size distribution.

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(1) Background: The selection of raw material and the postmortem processing of beef influence its quality, such as taste. In this study, the metabolome of beef from cows and heifers is examined for differences during aging. (2) Methods: Thirty strip loins from eight heifers and seven cows (breed code: 01-SBT) were cut into ten pieces and aged for 0, 7, 14, 21 and 28 days.

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So-called meat hybrids are a new class of products where a fraction of the meat product (e.g., 20%) is replaced with alternative protein sources, such as plant-based ones.

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"Pirot 'ironed' sausage" (Pis) is a traditional, fermented sausage, made from different types of meat (beef and chevon), without additives or starter cultures. The physical-chemical properties (pH, water activity, fats, moisture, and protein contents) were examined in the initial meat batter stuffing and during ripening. Total bacterial diversity was examined at different time points using both culturable (traditional) and non-culturable (NGS sequencing) approaches.

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The purpose of this review is to provide an overview of the current knowledge about proteomic and metabolic changes in beef, the microbiological alteration postmortem and during aging, and observe the influence on beef quality parameters, such as tenderness, taste and flavor. This review will also focus on the different aging types (wet- and dry-aging), the aging or postmortem time of beef and their effect on the proteome and metabolome of beef. The Ca homeostasis and adenosine 5'-triphosphate breakdown are the main reactions in the pre-rigor phase.

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Article Synopsis
  • The aging process of beef impacts its metabolome, which in turn affects quality factors like taste and tenderness.
  • Factors such as breed, feed, and muscle type also play roles in the beef's metabolome, while the influence of sampling position in large muscles was largely unexplored.
  • The study analyzed 360 samples from the M. longissimus dorsi muscle of 'Simmental' bulls, finding that sampling position significantly affected the metabolome, and identified specific metabolites that indicated both aging time and aging method.
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The increasing use of wet texturized plant proteins as meat substitutes requires a characterization of their functional properties, especially in terms of pH-behavior when being mixed with meat proteins to create so-called hybrid products. In this study, a minced model system containing pork meat, curing salt, and various amounts (0-100 wt%) of wet extruded proteins from pea (Pea I, II), pumpkin (Pumpkin I, II, III), and sunflower was used to evaluate the effect of mixing on pH and time-dependent pH-changes upon the addition of glucono-delta-lactone (GDL). Increasing concentrations of plant extrudates resulted in a linear increase of the initial (pH ), intermediate (pH ), and final pH for all samples and higher slopes at higher native pH of extrudates were found.

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The exchange of animal-based for plant-based proteins is becoming more and more popular due to an increasing demand for alternative and more sustainable protein sources. In this study, solubilized water- (ws) or salt-and-water (sws) meat proteins were evaluated in their pH-dependent interactions with soluble protein fractions from wheat, pumpkin, sunflower, rapeseed, or potato proteins. For this purpose, 1 : 1 (v/v) mixtures of 1.

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There is an increasing demand to develop and characterize high moisture extrudates from alternative plant proteins due to their increased use in various foods. In this study, wet texturized proteins from two pea isolates and four oilseed flours from pumpkin and sunflower were subjected to an acid titration to gain insights into their buffering capacity. Results were compared to pork meat with a special emphasis on compositional differences.

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To reduce the risk of boar taint, intact male piglets are immuno- or surgically castrated. One alternative is reducing skatole by adding skatole reducing or adsorbing substances to the boars' diet. Charcoal with a high capacity for adsorbing skatole and indole in vitro (tested before, data not shown) was fed to the boars to test the hypothesis that a fat coating prevents the unspecific adsorption of charcoal before entry into the large intestine while increasing skatole adsorption.

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  • * A total of 24 odor-active compounds were identified, with nine key compounds known for creating off-flavors being noticeably altered during the texturization process.
  • * Wet texturization significantly decreased undesirable flavors, suggesting potential for improving the use of pea proteins in food products.
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  • - A new method has been created to structure plant-based lipids to imitate animal fat in processed meat products, focusing on their behavior during comminution in a bowl chopper.
  • - The study tested samples made from varying concentrations of soy protein isolate (6% to 12%) and solid fat content (0-30%) to assess how these factors affect hardness and particle formation.
  • - Results indicate that higher soy protein levels lead to firmer samples that hold together during comminution, producing distinct particles, while lower protein concentrations create a coarse paste.
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The ban on piglet castration without anaesthesia poses a challenge for the meat industry since alternatives ensuring the production of flawless pork have to be established. The aim of this study was to evaluate the effects of biochar on skatole and indole concentration in faeces and plasma on a small scale in finishing boars to prove whether biochar was suitable for use in commercial pork production. Moreover, it was investigated whether biochar affects faecal properties or the performance.

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High levels of meat consumption are increasingly being criticised for ethical, environmental and social reasons. Plant-based meat substitutes have been identified as healthy sources of protein that, in comparison to meat, offer a number of social, environmental and health benefits and may play a role in reducing meat consumption. However, there has been a lack of research on the role they can play in the policy agenda and how specific meat substitute attributes can influence consumers to partially replace meat in their diets.

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  • The study examines how food safety systems reacted during the early months of the COVID-19 pandemic, focusing on preventive measures within established food safety practices.
  • A survey across 16 countries with 825 food companies revealed that the effectiveness of a company’s food safety system significantly influenced its response to the pandemic, highlighting staff awareness and hygiene as key factors.
  • Despite implementing stricter hygiene protocols and acquiring more personal protective equipment, less than half of the companies had existing emergency plans for pandemics, while the retail sector felt the most impact from the pandemic.
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