Effect of Addition of Mango Seed Extract on Storage Stability of Chevon Meatballs at Refrigeration Temperature.

In this study, the addition of mango seed extract (MSE) in goat meatballs was assessed. The efficacy of three different levels of MSE extract, namely T1 = (2.5 mL/100 g of meat emulsion v/w), T2 = (5.0 mL/100 g of meat emulsion v/w), T3 = (7.5 mL/100 g of meat emulsion v/w), and T0 (control without mango seed extract), was conducted for evaluation of changes in water activity (aW), pH, total phenolic compounds, DPPH, peroxide value, TBARS, microbial quality, and sensory attributes of the goat meatballs stored at refrigerated temperature (4 ± 1 °C). Incorporation of the mango seed extract T3 (7.5 mL/100 g) showed that it can potentially better maintain change in pH and water activity. Total phenolic and DPPH activity decreased significantly (P0.05) among all samples throughout storage; however, the highest value was noted for T3 among all samples. The MSE-added goat meatballs (T3) group had lower significant (p < 0.05) peroxide values than the other samples. The T3 sample added with MSE exhibited significant (p < 0.05) lower TBRAS values as compared to other treatments. Comparatively lower microbial proliferation and better sensory attributes were maintained among the treated groups during the entire storage time. The results show that the inclusion of MSE extract T3 (7.5 mL/100 g) is a promising natural antioxidant that can maintain a better quality of goat meatballs at refrigerated temperature (4 ± 1 °C) under aerobic packaging conditions.

Effect of Turmeric and Aloe Vera Extract on Shelf-Life of Goat and Buffalo Admixture Milk Paneer during Refrigeration Storage.

The present study was undertaken to evaluate efficacy of turmeric and aloe vera extract in extending shelf life of goat milk paneer. The paneer was made by admixing goat milk and buffalo milk in the ratio of 60:40 so as to achieve a standard fat 4.5%. The treatment group, T1, was made by adding 5 mL/100 mL (v/v) of turmeric extract in heated milk before coagulation. Similarly, 5 mL/100 mL (v/v) aloe vera extract was added to heated milk for group T2 while T3 was prepared by adding both turmeric extract 5 mL/100 mL (v/v) and aloe vera extract 5 mL/100 mL (v/v), and the control was made without any additive. The extracts before incorporation were assessed for their antioxidant and antimicrobial potential by analysing total phenolic content, ABTS and DPPH percent inhibition and zone of inhibition. The developed paneer samples were evaluated for physico-chemical, oxidative and microbiological changes, and sensory attributes during storage at refrigeration temperature for ten days. The results revealed that paneer prepared with addition of extracts significantly (p < 0.05) suppressed physico-chemical deterioration. Significantly (p < 0.05) lower peroxide value, TBARS, FFA and microbial counts were noticed in T3 than T1, T2 and the control. The sensory attributes were also better (p < 0.05) maintained in T3 during storage. The results concluded that the combination of turmeric and aloe vera extract significantly improves the shelf life of paneer under refrigeration storage and these might be used as phyto-preservatives in paneer.

Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications.

Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge and its use in food industry to develop functional foods is a promising area of research. Various techniques are available for the extraction of these bioactives but due to their thermolabile nature, there is demand for nonthermal or green technologies which can lower the cost of operation and decrease operational time and energy consumption as compared to conventional methods. Ultrasound-assisted extraction (UAE) is gaining popularity due to its relative advantages over solvent extraction. Thereafter, ultrasonication as an encapsulating tool helps in protecting the core components against adverse food environmental conditions during processing and storage. The review mainly aims to discuss ultrasound technology, its applications, the fundamental principles of ultrasonic-assisted extraction and encapsulation, the parameters affecting them, and applications of ultrasound-assisted extraction and encapsulation in food systems. Additionally, future research areas are highlighted with an emphasis on the energy sustainability of the whole process.

New insights in improving sustainability in meat production: opportunities and challenges.

Treating livestock as senseless production machines has led to rampant depletion of natural resources, enhanced greenhouse gas emissions, gross animal welfare violations, and other ethical issues. It has essentially instigated constant scrutiny of conventional meat production by various experts and scientists. Sustainably in the meat sector is a big challenge which requires a multifaced and holistic approach. Novel tools like digitalization of the farming system and livestock market, precision livestock farming, application of remote sensing and artificial intelligence to manage production and environmental impact/GHG emission, can help in attaining sustainability in this sector. Further, improving nutrient use efficiency and recycling in feed and animal production through integration with agroecology and industrial ecology, improving individual animal and herd health by ensuring proper biosecurity measures and selective breeding, and welfare by mitigating animal stress during production are also key elements in achieving sustainability in meat production. In addition, sustainability bears a direct relationship with various social dimensions of meat production efficiency such as non-market attributes, balance between demand and consumption, market and policy failures. The present review critically examines the various aspects that significantly impact the efficiency and sustainability of meat production.

Technological interventions in improving the functionality of proteins during processing of meat analogs.

Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for meat and meat products. Proteins are an integral part of meat analogs and their functionalities have been extensively studied to mimic meat-like appearance and texture. Proteins have a vital role in imparting texture, nutritive value, and organoleptic attributes to meat analogs. Processing of suitable proteins from vegetable, mycoproteins, algal, and single-cell protein sources remains a challenge and several technological interventions ranging from the isolation of proteins to the processing of products are required. The present paper reviews and discusses in detail various proteins (soy proteins, wheat gluten, zein, algal proteins, mycoproteins, pulses, potato, oilseeds, pseudo-cereals, and grass) and their suitability for meat analog production. The review also discusses other associated aspects such as processing interventions that can be adapted to improve the functional and textural attributes of proteins in the processing of meat analogs (extrusion, spinning, Couette shear cell, additive manufacturing/3D printing, and freeze structuring). '.

Optimization of processing conditions for development of chicken meat incorporated whole wheat bread.

Present study was conducted to explore the incorporation of high level of chicken meat powder for developing protein enriched whole wheat bread. The aim was to optimise meat level and processing conditions for development of chicken meat bread. Box-Beheken design of response surface methodology was used for optimising the processing conditions of chicken meat incorporated whole wheat bread as processing conditions strongly influence the product characteristics. Meat level (30-35%), proofing time (60-120 min) and cooking time (10-12 min) were contemplated as constrains or variable factors for their effect on responses such as baking yield, moisture, protein, fat, ash, redness and yellowness value, flavour, porosity and overall acceptability which are essential for product acceptability and marketability, while the cooking temperature was kept constant at 220 °C. The responses were assessed by evaluating the physicochemical, proximate, colour units and sensory evaluation. A high coefficient of regression > 0.90 was obtained for all the responses indicating the fit of model. The desirability achieved for these responses was 0.841 for 31.497% meat level with proofing time 107.17 min and baking time of 12.74 min. The study concluded with development of chicken meat bread having high protein content with optimised processing conditions of proofing and cooking time.

Control of campylobacter in poultry industry from farm to poultry processing unit: A review.

Campylobacter is an emerging zoonotic bacterial threat in the poultry industry. Most of the human cases of campylobacteriosis recorded have revealed their poultry origins. Various control measures have been employed both at the farm and processing levels to combat with it. The antibiotic treatment, phage therapy, competitive exclusion, and vaccination have been adapted at the farm level to reduce colonization of Campylobacter in poultry gut. While prevention of intestinal spillage, scheduled slaughter, logistic slaughter, chemical decontamination of carcasses are recommended to reduce contamination during processing. The postharvest interventions such as heat treatment, freezing, irradiation of contaminated carcass can effectively reduce Campylobacter contamination. Thus, integrated approaches are required to tackle infection of Campylobacter in humans.

Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach.

The functions of packaging materials are to prevent moisture loss, drip, reduce lipid oxidation, improve some of their sensorial properties (color, taste and smell) and provide microbial stability of foods. Edible films can be made from protein, polysaccharides and lipids or by combination of any of these to form a composite film. Nanocomposites are composite films made by incorporation of nanoparticles. Edible packaging and coating of the meat and meat products enhances the self-life by the incorporation of the active compound (such as antimicrobial and antioxidant compound) in to the packaging matrix. Incorporation of the some ingredients in the matrix may also improve the nutritional as well as sensory attributes of the packed products. Edible packaging material also reduces environmental pollution by overcoming the burden degradation as edible films are biodegradable and thus eco-friendly.

Microbial quality, instrumental texture, and color profile evaluation of edible by-products obtained from Barbari goats.

AIM: The study was conducted to estimate the contribution of edible byproducts of Barbari kids to their live and carcass weight as well as to assess textural and color characteristics and microbiological status of these byproducts. MATERIALS AND METHODS: Percent live weight, Percent carcass weight, Texture, color, and microbiological analysis was done for edible byproducts viz. liver, heart, kidney, spleen, brain and testicle and longissimus dorsi muscle was taken as a reference. RESULTS: The edible byproducts of Barbari kids constitute about 3% of the live weight of an animal of which liver contributed maximum (1.47%) followed by testicles (0.69%) and heart (0.41%). While the same constituted 3.57, 1.70, and 0.99%, respectively on carcass weight. There was significant (p<0.05) difference among all organs regarding textural properties. Liver required the maximum shear force and work of shear (121.48N and 32.19 kg-sec) followed by spleen and heart. All organs revealed characteristics color values (L*, a*, b*, chroma, and hue) which were significantly different (p<0.05) from muscle values. The total viable count, coliform count showed slight differences for all organs studied. The staphylococcus counts were low with little differences among organs. CONCLUSION: Edible byproducts have a significant contribution to carcass weight which could enhance total edible portion of the carcass. Efficient utilization of these by-products returns good source of revenue to the meat industries. Textural and color analysis give information for their incorporation in comminuted meat products, and microbial study tells about the storage study. However, study was in the preliminary and basic step forward toward better utilization of 3% of live animal which could increase the saleable cost of animal by 6.94%.