Influence of Algal Incorporation on Sensory and Physicochemical Attributes of Caseless Sausage-Ćevap (CSC).

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.

Microalgae protein digestibility: How to crack open the black box?

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.

Micro- and Macroalgae in Meat Products.

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.

Confronting Views of Companies and Authorities on Food Safety Issues-A Cross-Country Survey.

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.

Formation of amyloid fibrils from ovalbumin under Ohmic heating.

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.

Metabolic and microbial analyses of the surface and inner part of wet-aged and dry-aged beef.

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.

Authentication of aged beef in terms of aging time and aging type by H NMR spectroscopy.

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.

A review on the relation between grinding process and quality of ground meat.

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.

Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries.

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.

Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat.

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.

Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by H NMR Spectroscopy.

(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.

Meat hybrids-An assessment of sensorial aspects, consumer acceptance, and nutritional properties.

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.

Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented "Pirot 'Ironed' Sausage".

"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.

Metabolic, proteomic and microbial changes postmortem and during beef aging.

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.

Acidification behavior of mixtures of pork meat and wet texturized plant proteins in a minced model system.

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.

Effect of varying pH on solution interactions of soluble meat proteins with different plant proteins.

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.

Buffering capacity of wet texturized plant proteins in comparison to pork meat.

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.

Preliminary Test of the Reduction Capacity for the Intestinal Adsorption of Skatole and Indole in Weaning Piglets by Pure and Coated Charcoal.

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.

Evaluation of Coated Biochar as an Intestinal Binding Agent for Skatole and Indole in Male Intact Finishing Pigs.

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.

Discrete Choice Analysis of Consumer Preferences for Meathybrids-Findings from Germany and Belgium.

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.