Changes in the microbiological quality and content of biogenic amines in chicken fillets packed using various techniques and stored under different conditions.

The aim of this study was to determine the biogenic amines (BAs) formed in chicken breast meat packaged using different techniques (AP, Hi-O2-MAP or VP) during the storage under different conditions (cold room or display case), to correlate the microbiological quality (TPC, LAB, Pseudomonas spp. and Enterobacteriaceae) of chicken meat with BAs formation and to assess the suitability of selected biogenic amines as indicators of chicken meat spoilage. The initial TPC of chicken fillets was 2.57-3.04 log cfu/g. Over time a systematic significant (p ≤ 0.05) increase in TPC was observed to >7.5 log cfu/g (AP and VP; display case) determined on day 9. It was found that cadaverine and tyramine dominated in quantitative terms in chicken fillets, regardless of packaging technique and storage conditions (166.00 mg/kg in AP meat in cold room on day 9 and 175.03 mg/kg on day 9 in MAP meat in display case, respectively). Taking into account the BAI, high and significant (p ≤ 0.05) correlation coefficients (from 0.51 to 0.95) were obtained with all analyzed indicators of microbiological quality. The concentration of cadaverine, putrescine contents or BAI can potentially serve as chemical quality indicator for freshness of chicken meat.

"Clean label" as one of the leading trends in the meat industry in the world and in Poland ­ a review

The contemporary market of food products is highly variable. The reason for this is, among others the significant number of factors governing consumer choices in relation to food. Research results indicate that Polish consumers are increasingly declaring their interest in food features such as sensory and health properties, and safety. Most likely, social education, campaigns of food societies and own initiatives of food producers promoting new, "healthy" products have contributed to this. Among other things, the ever increasing consumer knowledge on the relationship between lifestyle and diet and health has become for many food businesses prerequisite for the development and marketing of new products. In food production in the world and in Poland the so-called "clean label" trend is one of fastest growing initiatives aimed at improving the health quality of foods. The "clean label" has not yet been defined in food law and is understood rather subjectively. Generally, this term is attributed to products free from "artificial" additives and produced by "natural" or based on a traditional recipe methods known to consumers. In the article, based on the available literature, selected trends in food production at the beginning of the 21st century, with particular emphasis on "clean label" have been discussed. Taking meat processing industry as an example, the measures undertaken by the companies of food industry to produce "clean label" food products have been illustrated. In addition, consumer attitudes toward contemporary trends in the food market, including meat and meat products, have been characterized. In conclusion, the need for legislative intervention to provide appropriate definition for the term "clean label" and the need for consumer education about assessment of quality of foods are emphasized.

Evaluation of antioxidant and antimicrobial activity of oregano (Origanum vulgare L.) preparations during storage of low-pressure mechanically separated meat (BAADER meat) from chickens.

The goal of this study was to determine the effect of Origanum vulgare L. (oregano) preparations on the storage stability of vacuum-packed low-pressure mechanically separated meat (BAADER meat) from chickens stored at - 18 °C for 9 months. Oregano was added into the meat as a dried spice, extracts in water and ethanol (40 and 70% (v/v)), and an essential oil. The control samples did not contain oregano. The samples were examined immediately after arrival into the laboratory and after 1, 2, 3, 4, 6, and 9 months of storage. Oregano essential oil was most effective in slowing down lipid oxidation and inhibiting the growth of bacteria in BAADER meat. The number of coliform bacteria in the BAADER meat samples with the 0.1% essential oil was significantly lower than that in the control samples. The storage time was seen to have a more significant effect on the quality of BAADER meat.