Effects of Dill (Anethum graveolens) Essential Oil and Lipid Extracts as Novel Antioxidants and Antimicrobial Agents on the Quality of Beef Burger.

Dill (Anethum graveolens L.) essential oil (DEO) obtained by hydrodistillation (HD) and lipid extracts (DSE1 and DSE2) obtained by supercritical CO2 extraction (SFE) were used as potential antioxidants and antimicrobial agents in beef burgers at two different concentrations (0.075 and 0.15 µL/g). The chemical profile of the lipid extracts and their in vitro antimicrobial activity against the common pathogens E. coli and L. monocytogenes (MIC and MBC) were determined. The quality and shelf life of the burgers were monitored through (lipid oxidation-TBARS test; protein oxidation-thiol group content and selected biogenic amine content) and microbiological quality (Enterobacteriaceae-EB, aerobic mesophilic bacteria-TAMB, lactic acid bacteria-LAB). Dill lipid extracts (DEO and DSE1) significantly (p < 0.05) reduced lipid oxidation and protein oxidation in beef burgers, while the lipid extract (DSE2) showed pro-oxidative effects. The strongest antimicrobial potential against EB was found in SFE1150 (1.15 log cfu/g). Putrescine, cadaverine, histamine, and tyramine were not detected in any of the analyzed samples during the storage period, while the total content of biogenic amines ranged from 21.4 mg/kg to 285 mg/kg. Generally, it can be concluded that dill essential oil (DEO) and extract DSE1 can be used as novel natural additives in minced-meat products.

Combined effects of weather conditions, transportation time and loading density on carcass damages and meat quality of market-weight pigs.

This study investigated the interactive effects of weather conditions, transportation time and loading density on carcass damages and meat quality traits of market-weight pigs under commercial conditions. The following pork quality parameters were measured: pH and temperature; colour; drip, thawing and cooking loss; and textural traits. Pigs were assigned to one of eight groups arranged in a 2  × â€¯2  × â€¯2 factorial design according to the weather conditions (hot and cold), transportation time (short and long) and loading density (high and low). A three-way ANOVA and Tukey's post-test (multiple comparisons) were performed to assess the differences between groups in examined pork quality traits. Pigs exposed to short transportation ( ∼  20  min ) at high loading density (0.29  m 2 / 100 kg ) during hot weather conditions produced meat with the lowest initial and ultimate meat pH value and sensory colour scores, and the highest initial temperature and the occurrence of pale, soft and exudative pork. The occurrence of pale, soft and exudative pork was reduced 5-fold during hot weather conditions when pigs were exposed to longer transportation ( ∼  210  min ) and low loading density (0.53  m 2 / 100 kg ). Pigs exposed to short transportation ( ∼  20  min ) at high loading density (0.41  m 2 / 100 kg ) during cold weather conditions produced the highest quality pork (the highest percentage of red, firm and non-exudative pork) characterised by lowest drip loss and b ∗  value and the highest sensory colour scores. The highest percentages of carcass damages were recorded in pigs exposed to both low (0.50  m 2 / 100 kg ) and high (0.33  m 2 / 100 kg ) loading density during long transportation ( ∼  210  min ) in cold weather conditions. In conclusion, weather conditions and loading density are of greater importance for the occurrence of carcass damages and pork quality variation than transportation time.

Bee pollen powder as a functional ingredient in frankfurters.

The objective of this study was to determine whether the addition of different pollen powder concentrations (0.0, 0.5, 1.0 and 1.5 g/100 g) to frankfurters had an influence on antioxidant potential and oxidative changes during storage, without detrimental effect on the quality of sausages. After cold storage of frankfurters, significant (P < 0.05) reductions of psychrotrophic bacteria populations were achieved with higher amounts of pollen (1.0 and 1.5 g/100 g). Good antioxidant properties and maintained TBARS values were accomplished by incorporating pollen into the frankfurters. In terms of quality parameters, statistically significant changes were obtained regarding the color, but sensory characteristics of the products were not disturbed. Also, the incorporation of pollen did not cause changes in terms of texture profile analyses of frankfurters. It can be concluded that the natural component, bee pollen powder, can be used as an antioxidant in frankfurter formulations, but further research is needed to estimate whether it can be an adequate replacement for synthetic antioxidants.

The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products-An Overview with Recommendations.

Due to the strong public initiative in Europe and increased regulator focus to mitigate pain, surgical castration of pigs is being gradually abandoned, while the importance of other sex categories like entire males (EM) and immunocastrates (IC) increases. Although beneficial for animal welfare and economics, their use also brings forward several quality problems. Besides the occurrence of boar taint in EM, these include excessive carcass leanness, softer fat, meat color and pH deviations, inferior water holding capacity and increased meat toughness. In this paper, the raw material differences between the male sex categories and their influence on product quality are reviewed, and possible solutions are presented. Using EM for dried or thermally processed products may result in lower processing yields and inferior sensory quality, which may partially be prevented by applying specific processing adaptations. Immunocastration is a viable solution, especially when prolonging the vaccination to slaughter interval. Low to medium levels of boar taint can be effectively managed in most of the meat products, applying procedures like cooking, microbial inoculation or masking (by spices and especially smoking), while highly tainted material can be valorized only by combining various methods and/or with dilution of the tainted meat.

The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage.

The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p < 0.05) the formation of total aerobic mesophilic bacteria during storage. Regarding the texture, there was no negative effect in frankfurters with the mushroom added, compared to the control group of sausages. Generally, C. cibarius can be used as a natural ingredient in order to prevent the growth of microorganisms in cooked pork sausages, causing an extension in shelf life during chilled storage.