Publisher: Institute of Meat Hygiene and Technology   (Total: 1 journals)   [Sort by number of followers]

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Meat Technology     Open Access  
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Meat Technology
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2466-4812 - ISSN (Online) 2560-4295
Published by Institute of Meat Hygiene and Technology Homepage  [1 journal]
  • Flavour intensity and acceptability evaluation of smoked sausages

    • Authors: Apata Ebunoluwa Stenly, Heather Farell-Clarke, Meredith M. Lane, Paige Cappello, Ricky Hairston, Anjie McCroskey, Lisa Prybolsky, Jacob Schnitzler, Jay VanWinkle, Danika Miller, Bruce Armstrong
      Pages: 79 - 84
      Abstract: This study was conducted to investigate the effects of different spices on the flavour intensity and acceptability of cooked, smoked sausages. A total of 112,944.51g meat block was prepared containing 80/20 pork trim 56,245,46 g (49.8%) 80/20 beef 28,576.32 g (25.30%) and 50/50 pork trim 28,122.73 g (24.89%) to form batter with 11,339.80 g (10%) water, 2,494.76 g (2.2%) salt, 2,267.96 g (2%) corn sytrup solids, 1,153.98 g (1%) dextrose, 294.83 g (0.26%) ground black pepper, 2500 ppm (283.50 g; 0.25%) sodium phosphate, 156 ppm (283.50 g; 0.25%), curing salt, (6.25% NaN02), and 547 ppm (56.70 g; 0.05%) sodium erythrobate. The batter was divided into five treatments. Thus, T1 Wisconsin style = batter + coriander + msg + ground celery;  T2 = andouille = batter + red pepper, white pepper + garlic powder + ground thyme + onion powder; T3 chipotle = batter + chilli powder + ground chipotle pepper + garlic powder+ smoke flavouring powder + ground oregano; T4 old fashioned = batter + msg + ground nutmeg; T5 whiskey fennel = batter + whiskey + dextrose (0.60) + whole fennel. The sausages were stuffed into natural hog casing (32-35mm), hand linked and smoked cooked at 85°C for 150 min and 78% humidity to 70°C internal temperature, cold showered and kept overnight. They were oven-warmed and evaluated for flavour intensity and preference by a 10-member taste panel using a hedonic scale on which 1 = not intense and 10 = intense, while the preference ranked on the scale on which 1 = favourite and 5 = least favourite. The results showed that T2 had the most intense flavour (p<0.05), while T1 was most preferred (p<0.05) and T4 was least preferred. It is suggested that changing the spices to create varieties of sausages for consumers be encouraged and that T1, T2 and T3 be given wider publicity for consumer acceptability in order to increase their production and placement on the market and to provide better justification and recommendation from a marketing strategy aspect.
      PubDate: 2022-11-30
      DOI: 10.18485/meattech.2022.63.2.1
      Issue No: Vol. 63, No. 2 (2022)
       
  • Vacuum frying below the triple point of water (VFBTPW) of frozen
           unmarinated beef slices

    • Authors: Lemuel M. Diamante
      Pages: 85 - 95
      Abstract: The study was carried out: a) to conduct vacuum frying below the triple point of water (VFBTPW) of frozen unmarinated beef slices using constant amount of sample used and frying temperature with different frying times and to determine the moisture and fat contents, product yield and rehydration, colour, and texture properties of the resulting vacuum fried products; b) to compare the physicochemical properties of VFBTPW and freeze-dried products; and c) to evaluate the structure of the vacuum fried beef slices using the scanning electron microscope. Vacuum frying of frozen unmarinated beef slices at 79±1oC, the lower the frying time the higher the moisture content of the vacuum fried product. The fat contents of the products were not significantly different with each other The frying time of 5 minutes gave the highest product yield due its high moisture content. The rehydration rate and rehydration ratio of the products were not affected by frying time despite a decreasing chamber pressure with increasing frying time. The chroma value of the products were not different from each other. The integrated force of the products decreased with frying time above 7.5 minutes. The vacuum fried product had lower moisture content but had higher fat content and product yield compared with the freeze-dried product. The rehydration rate and rehydration ratio of the vacuum fried product were lower than the freeze-dried product. The beef muscle fibres of the low moisture product were looser and more porous compared with the high moisture product which were more compact. The freeze-dried product was more porous than the low moisture vacuum fried unmarinated beef based on a transversal cut, but the reverse was observed when it was based on a longitudinal cut.
      PubDate: 2022-11-30
      DOI: 10.18485/meattech.2022.63.2.2
      Issue No: Vol. 63, No. 2 (2022)
       
  • Goat meat consumption patterns and preferences in three provinces of
           Kabylia region in Algeria compared to other meat species: Results of an
           online survey

    • Authors: Melisa Lamri, Djamel Djenane, Mohammed Gagaoua
      Pages: 96 - 108
      Abstract: This study aimed to investigate, using an online survey, the patterns/frequency of meat consumption, and preferences from several meat types in Kabylia region in Algeria and within three provinces (Tizi-Ouzou, Bejaia, and Bouira). Thus, we specifically examined in this work the consumption of goat meat compared to lamb, beef, horse, camel, and chicken. The attempt is to understand the underlying factors of consumer perception and purchasing behaviour/decisions of goat meat through an exploratory survey on a homogenous gender consumer’s population. The survey conducted on 665 respondents revealed that 95.6% of them are consumers of meat and meat products (n = 636) versus 4.4% (n = 29) that never consumed meat. The majority of the respondents never consumed both camel (54.3%, n = 339) and horse meats (42.5%, n = 270). Of those consuming camel meat, only 14 of them eat it always (1.6%), and the others sometimes (35%) or rarely (9.1%). Chicken is the only meat eaten by a significant number of the respondents (n = 534), and 84.0% of them consume it always, followed by beef (56.6%) and lamb (21.2%). Chicken was also found to be the most liked meat compared to other sources, while horse and camel meats were the less appreciated. Goat meat seemed to be intermediate compared to the other species, where it is never consumed by 27.7% of the respondents, and it is mainly consumed sometimes (44.8%, n = 285) or rarely (20%, n = 127) and, on average, appreciated. This study is the first to highlight in the Kabylia region the trend of meat consumption from several species, revealing that the significantly consumed meat is from chicken, followed by beef and lamb. Goat meat is weakly consumed, while camel and horse are never or rarely. Encouraging the consumption of goat meat as an alternative and valuable source of animal proteins can be seen as a sustainable approach.
      PubDate: 2022-11-30
      DOI: 10.18485/meattech.2022.63.2.3
      Issue No: Vol. 63, No. 2 (2022)
       
  • A review of hyperspectral imaging in the quality evaluation of meat, fish,
           poultry and their products

    • Authors: Charan Adithya S.
      Pages: 109 - 120
      Abstract: Meat and meat products are rich sources of nutrition in the daily diet. Quality and safety assessments of foods, including meats, are essential due to their perishability and vulnerability. The need to analyse food products in real time has stimulated the invention of non-destructive measuring systems. Hyperspectral imaging (HSI) combined with various statistical analysis methods such as multiple linear regression (MLR), least squares-support vector machine (LS-SVM), or partial least squares regression (PLSR), was created as a rapid, non-destructive, non-intrusive and chemical-free process to determine important quality aspects and chemo metrics of foods. The HSI system is used to collect spectral and spatial data. This review discusses the recent developments and application of HSI for detecting quality and safety attributes of tenderness, colour, pH, moisture content, marbling, fat, microbial level and adulteration in meat, fish and poultry meat and products. Overall, HSI technology has tremendous potential to classify different parameters in meat and its products.
      PubDate: 2022-11-30
      DOI: 10.18485/meattech.2022.63.2.4
      Issue No: Vol. 63, No. 2 (2022)
       
  • Common pheasant as a biomonitoring tool for environmental cadmium levels
           in Serbia

    • Authors: Nikola Borjan, Zoran Petrović, Stefan Simunović, Dragica Nikolić-Perović, Brankica Lakićević, Danijela Vranić, Saša Janković
      Pages: 121 - 126
      Abstract: Contamination of food by heavy metals is a concerning problem in developing countries. Cadmium is one of the toxic elements that is considered as a marker for environmental contamination. The avian ecosystem is suitable for biomonitoring purposes, especially in cases where stationary sources of pollution are present. Pheasant samples (n = 327) were collected during four hunting seasons within the framework of the Serbian National Residue Monitoring Program, from 2018 to 2021. The level of cadmium in the samples was measured using inductively coupled plasma mass spectrometry (ICP-MS). The average cadmium level in analysed liver and leg muscle samples was 0.306 mg kg-1 and 0.009 mg kg-1 respectively. Cadmium levels ranged between 0.005 – 4.206 mg kg-1 in liver and < 0.001 – 0.235 in leg muscle. The cadmium level in pheasants in Serbia has slightly increased numerically (not statistically) over the past four years, so the level should continue to be carefully monitored.  
      PubDate: 2022-11-30
      DOI: 10.18485/meattech.2022.63.2.5
      Issue No: Vol. 63, No. 2 (2022)
       
  • Comparison of fatty acid content of cows milk consuming different grass
           diets

    • Authors: Nikola Ašanin, Dejana Trbović, Jelena Ćirić, Milan Ž. Baltić, Vesna Đorđević, Nenad Parunović, Snežana Bulajić
      Pages: 127 - 133
      Abstract: The aim of this study was to evaluate effects of three dairy cow groups consuming different grass diets (Diet A comprising of 20% grass, Diet B comprising of 50% grass and 100% grazed grass-G) on cow milk proximate and fatty acid (FA) composition. The first principal component (PC1) accounted for 55.1%, and the second (PC2) accounted for 19.5% of the variance. The score values for PC1 and PC2 of the FAs show that milk fat from grass (MF G) was characterized by high C6:0, C8:0 and C14:0 contents. Milk from Diet A (MF A) was characterized by a higher content of C16:0. Milk from Diet B (MF B) was characterized by higher contents of C18:1n-9 and C18:2n-6 than milk from Diet A. The most favorable FA composition was in milk from Diet B, comprising 50% grass. The least favorable FA composition was in milk from Diet A, comprising 20% grass and in milk from 100% grazed grass. However, more testing is needed to bring a conclusion which food for dairy cows is the best.
      PubDate: 2022-11-30
      DOI: 10.18485/meattech.2022.63.2.6
      Issue No: Vol. 63, No. 2 (2022)
       
  • Are egg classes enough, or do we need an egg quality index'

    • Authors: Marija Mitrović, Igor Tomašević, Ilija Đekić
      Pages: 134 - 141
      Abstract: This research on eggs from one of the largest producers on the Serbian market shows variations in the most important internal and external quality characteristics in relation to freshness (expressed in Haugh Units (HUs)) and weight class (S, M, L, XL). In parallel, sensory evaluation was conducted (for the two most common culinary methods of preparation) in order to determine whether consumers notice differences in quality when consuming scrambled eggs and how panellists perceive boiled eggs. Knowing that HUs are a scientific-based quality dimension, as opposed to weight classes that are consumer-based and associated with size of eggs, the authors have introduced a new total quality index elevating the perspective of HUs.
      PubDate: 2022-11-30
      DOI: 10.18485/meattech.2022.63.2.7
      Issue No: Vol. 63, No. 2 (2022)
       
 
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