The growing consumer demand for healthier products has stimulated the development of nutritionally enhanced meat products. However, this can result in undesirable sensory consequences to the product, such as texture alterations in low-salt and low-phosphate meat foods. Additionally, in the meat industry, economical aspects have stimulated researchers to use all the animal parts to maximize yiel...

Retail stores often offer discounts on purchases of large amounts of meat. Some of the meat is prepared the same day, and some is stored for later use. This study evaluates the effect of retail packaging, freezing and thawing on the quality of beef patties. Loosely ground beef was retail-packed in: (1) highly permeable wrap, and (2) high oxygen MAP. The meat was subsequently refrigerated at 4°C...

The aim of any packaging system for fresh muscle foods is to prevent or delay undesirable changes to the appearance, flavour, odour, and texture. Deterioration in these qualities can result in economic losses due to consumer rejection of the product. Therefore, a preservative packaging should ideally inhibit undesirable enzyme activities, but not interfere with, or inhibit, activities that are ...

Consumers believe that quality of foods from organic production is superior to foods from conventional production. The objectives of the present study have therefore been to compare the quality of chicken meat from organic and conventional production on the basis of traditional meat quality criteria. The experiment was organized as a field study. Fresh organic broiler carcasses were purchased d...

BACKGROUND The aim of the study was to elaborate a method of modelling and forecasting rheological features which could be applied to raw minced meat at the stage of mixture preparation with a given ingredient composition. MATERIAL AND METHODS The investigated material contained pork and beef meat, pork fat, fat substitutes, ice and curing mixture in various proportions. Seven texture paramet...

This research investigated variation in the improvement of the texture of chicken and pork sausages induced by microbial transglutaminase (MTG). The extractability of myofibrillar proteins from these sausages as well as the ε-(γ-glutamyl)lysine (G-L) content were also investigated. MTG treatment of sausages significantly increased the breaking strength values in both meat types, especially for ...