Research

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16 pages, 2621 KiB

Open AccessArticle

Dried Vegetables as Potential Clean-Label Phosphate Substitutes in Cooked Sausage Meat

by Ingrid Weigel, Sarah Nistler, Rohtraud Pichner, Silvia Budday and Sabrina Gensberger-Reigl

Foods 2023, 12(10), 1960; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12101960 - 11 May 2023

Cited by 1 | Viewed by 1392

While phosphates are key additives in sausage production, their use conflicts with consumer preferences for “natural” foods. In this study, we investigated the potential of using vegetables as “clean-label” phosphate substitutes and their effects on water holding capacity, consumer acceptance, color, softness, and [...] Read more.

While phosphates are key additives in sausage production, their use conflicts with consumer preferences for “natural” foods. In this study, we investigated the potential of using vegetables as “clean-label” phosphate substitutes and their effects on water holding capacity, consumer acceptance, color, softness, and tenderness. Six freeze-dried vegetables with a pH above 6.0 were added to sausage meat on a laboratory scale. Adding 1.6% freeze-dried Brussels sprouts or Red Kuri squash resulted in a similar weight gain (7.0%) as the positive control of 0.6% commercial phosphate additive. Higher vegetable concentrations (2.2–4.0%) caused a significant increase in weight (p ≤ 0.05, 10.4–18.4% weight gain). Similar stress was needed to compress sausages containing 1.6/4.0% Brussels sprouts (14.2/11.2 kPa) and the positive control (13.2 kPa). Indentation tests also led to similar softness results for the sausages prepared with 1.6/4.0% Brussels sprouts (15.5 kPa/16.6 kPa) and the positive control (16.5 kPa). A force of 1.25 N was needed to shear the positive control, while 1.60 N/1.30 N was needed for the samples (1.6/4% Brussels sprouts). In summary, the present study indicates that freeze-dried vegetables have the potential to effectively replace phosphate in meat products. Full article

(This article belongs to the Special Issue Open Innovation in Meat and Meat Products)

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28 pages, 4642 KiB

Open AccessArticle

Ham Tourism in Andalusia: An Untapped Opportunity in the Rural Environment

by Mª Genoveva Millán Vázquez de la Torre, José Luis Sánchez-Ollero and Mª Genoveva Dancausa Millán

Foods 2022, 11(15), 2277; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11152277 - 30 Jul 2022

Cited by 4 | Viewed by 1877

Abstract

Iberian ham is a food product of great quality endorsed by Protected Denominations of Origin, which is beginning to be marketed as a tourist product, and visits to pastures, ham dryers, etc., are becoming tourist attractions in the rural areas of Andalusia. In [...] Read more.

Iberian ham is a food product of great quality endorsed by Protected Denominations of Origin, which is beginning to be marketed as a tourist product, and visits to pastures, ham dryers, etc., are becoming tourist attractions in the rural areas of Andalusia. In this research, a factor analysis with VARIMAX rotation is carried out to determine the factors that influence the development of ham tourism. Five components are determined, of which the supply factor is one of the most important. Pull factors are highlighted as the local gastronomy and heritage, among others, and push factors include visiting dryers, pastures, and ham museums. Based on these results and the descriptive analysis of the profile of the ham tourist, it is found that the ham tourist is very satisfied with the visit made, and that the tourist would repeat the experience. However, it is observed that it is necessary to create routes combined with other better known gastronomic products, such as wine, and carry out marketing campaigns to publicize this tourist product in the national and international market, because at present it is local tourists who perform this type of tourism. Full article

(This article belongs to the Special Issue Open Innovation in Meat and Meat Products)

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15 pages, 813 KiB

Open AccessArticle

Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages

by Graziana Difonzo, Michela Pia Totaro, Francesco Caponio, Antonella Pasqualone and Carmine Summo

Foods 2022, 11(3), 451; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11030451 - 03 Feb 2022

Cited by 11 | Viewed by 2590

Abstract

Olive leaf extract (OLE) is known to be a source of phenolic compounds with antioxidant and antimicrobial activities. This study investigated the effects of the OLE addition to reduce nitrate/nitrite (NO) content on the physico-chemical features of ripened pork sausages. Seven formulations of [...] Read more.

Olive leaf extract (OLE) is known to be a source of phenolic compounds with antioxidant and antimicrobial activities. This study investigated the effects of the OLE addition to reduce nitrate/nitrite (NO) content on the physico-chemical features of ripened pork sausages. Seven formulations of pork sausages were set up: CTRL (0 mg/kg OLE; 300 mg/kg NO), Tr1 (200 mg/kg OLE; 150 mg/kg NO), Tr2 (400 mg/kg OLE; 150 mg/kg NO), Tr3 (800 mg/kg OLE; 150 mg/kg NO), Tr4 (200 mg/kg OLE; 0 mg/kg NO), Tr5 (400 mg/kg OLE; 0 mg/kg NO), and Tr6 (800 mg/kg OLE; 0 mg/kg NO). At the end of the ripening period, all the samples were within hygienic limits and the substitution of the additives with OLE allowed the reduction of NO residual contents. Both OLE and NO influenced the colour parameters. At the highest dose of OLE, both alone and in combination with reduced dose of NO, no significant differences in terms of moisture, pH, and a_w were found compared to CTRL. In absence of NO, a significant reduction of weight loss was observed. Moreover, in the samples without NO a reduction of the hardness was detected. Finally, the oxidative stability test showed that the increase of the OLE amount prolonged the induction time. Full article

(This article belongs to the Special Issue Open Innovation in Meat and Meat Products)

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11 pages, 20280 KiB

Open AccessArticle

Consumers’ Attitudes toward the Use of an Edible Coating for Lamb Meat According to Label Information

by Raquel Alves Mauricio, Rosires Deliza and Renata Tieko Nassu

Foods 2022, 11(3), 323; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11030323 - 24 Jan 2022

Cited by 5 | Viewed by 2188

Abstract

The use of edible coatings in meat is currently being investigated in several studies. However, consumers’ attitudes toward this technology are not clear. This study evaluated consumers’ intention to purchase vacuum-packaged meat with a chitosan coating based on the label information. Three factors [...] Read more.

The use of edible coatings in meat is currently being investigated in several studies. However, consumers’ attitudes toward this technology are not clear. This study evaluated consumers’ intention to purchase vacuum-packaged meat with a chitosan coating based on the label information. Three factors combined with different levels were considered: type of cut (“loin”, “French rack”, or “leg steak”), coating/information (no information, chitosan without information explained, and chitosan with information explained), and price (low or high). Consumers’ purchase intentions were evaluated using a 7-point structured scale (1 = certainly would not buy; 7 = certainly would buy). The data were analyzed by conjoint analysis and cluster analysis. The average purchase intention value was 4.3 ± 0.5. The “French rack” cut showed the highest value for purchase intention and a high price was also a relevant factor. The packaging with the label stating the presence of a “chitosan” coating without giving any further information obtained higher purchase intentions than the one with the more detailed information label. In the cluster analysis, the factor “type of cut” showed the highest relative importance in two groups, while “price” had a higher impact in another. The type of cut was the main factor affecting consumers’ purchase intentions. However, different attitudes were observed depending on the group. Full article

(This article belongs to the Special Issue Open Innovation in Meat and Meat Products)

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11 pages, 2188 KiB

Open AccessArticle

Consumer Behaviour towards Pork Meat Products: A Literature Review and Data Analysis

by Juan Antonio Mondéjar-Jiménez, Francisco Sánchez-Cubo and José Mondéjar-Jiménez

Foods 2022, 11(3), 307; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11030307 - 24 Jan 2022

Cited by 8 | Viewed by 4787

Abstract

Knowing the behaviour of consumers is essential for all types of companies, including meat companies. For this purpose, academia is an ally of industry, and analysing scientific production seems crucial for conducting future research. Therefore, this study aimed to carry out an exhaustive [...] Read more.

Knowing the behaviour of consumers is essential for all types of companies, including meat companies. For this purpose, academia is an ally of industry, and analysing scientific production seems crucial for conducting future research. Therefore, this study aimed to carry out an exhaustive review of the literature, relying on both descriptive and bibliometric analyses, the latter being through the application of clustering techniques by simple centres. The main results and conclusions are as follows: (1) consumer perceptions, behaviours and attitudes towards food are the main focus of research in this area; (2) the ingredients and additives of meat products are the main concerns in the industry regarding such products; (3) sausages are the dominant meat product; (4) and pork, as well as other types of meat, fall under the generic umbrella term meat. Furthermore, there is a lack of studies considering age, sex and income cohorts. Such lack might have led to finding consumer behaviour and the welfare of animals not significant despite the presupposed positive correlation. The main limitations for researchers are around the availability of budgets and the existence of trade secrets. Full article

(This article belongs to the Special Issue Open Innovation in Meat and Meat Products)

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21 pages, 7100 KiB

Open AccessArticle

Promoting Sustainable Lifestyle Habits: “Real Food” and Social Media in Spain

by María Segovia-Villarreal and Isabel María Rosa-Díaz

Foods 2022, 11(2), 224; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11020224 - 14 Jan 2022

Cited by 6 | Viewed by 3549

Abstract

Obesity and state of being overweight are beginning to be treated as global epidemics. In this context, health professionals are increasingly acting as expert opinion leaders that use social media to connect with the public, in order to promote healthy lifestyles and provide [...] Read more.

Obesity and state of being overweight are beginning to be treated as global epidemics. In this context, health professionals are increasingly acting as expert opinion leaders that use social media to connect with the public, in order to promote healthy lifestyles and provide specific recommendations for different product categories, including fresh, processed, and ultra-processed meat products. This study investigates how exposure to content created by health professionals, and posted on social media, influences consumers’ attitudes. For this purpose, the collaboration of one relevant nutritionist influencer in Spain has been obtained. The online survey created has provided 4.584 responses, received from followers (from May to June 2019). After applying a partial least squares path modeling approach, the results suggest that trust in the content shared, the perceived credibility of the professional sharing the information and the informative value, determine the strength with which consumers acquire more knowledge about endorsed products, develop a favorable predisposition towards them, prefer them over their options, and modify their behaviour by purchasing them, instead of their usual foods. The link is stronger, in the case of trust and influencer’s credibility, than for informative value. However, the latter has an indirect effect on the attitude phases through the former. Full article

(This article belongs to the Special Issue Open Innovation in Meat and Meat Products)

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15 pages, 1554 KiB

Open AccessArticle

Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat

by Sin-Young Park and Hack-Youn Kim

Foods 2021, 10(9), 2152; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10092152 - 12 Sep 2021

Cited by 5 | Viewed by 2183

Abstract

This research evaluated the properties of cured chicken breasts of broiler chicken with different marketing ages (28, 30, 32, and 34 day). The water contents in the proximate compositions of the samples tended to decrease with increasing marketing age, while the protein content [...] Read more.

This research evaluated the properties of cured chicken breasts of broiler chicken with different marketing ages (28, 30, 32, and 34 day). The water contents in the proximate compositions of the samples tended to decrease with increasing marketing age, while the protein content increased. The samples’ uncooked and cooked pH values, WHC, and cooking yield increased with increasing marketing age; however, the WHC and cooking yield were not significantly different between the 32 and 34 day samples (p > 0.05). In the case of the color, the 34 day samples were significantly lower in terms of lightness, but significantly higher in redness and yellowness compared to the other samples (p < 0.05). Although the shear forces of the 28–32 day samples were not significantly different (p > 0.05), those of the 28 and 30 day samples were significantly lower than those of the 34 day sample (p < 0.05). Furthermore, the aromatic profile (determined by principal component analysis) of the 34 day sample differed from that of the 28–32 day samples. Flavor evaluation of the cooked 30 and 32 day samples showed significant differences compared to the 28 and 34 day samples (p < 0.05), and the texture evaluation showed that the 34 day sample obtained a significantly lower score than the 28 day sample (p < 0.05). Overall, these results suggest that the current broiler marketing age of 32 day results in suitable quality properties for broiler cured chicken breast. Full article

(This article belongs to the Special Issue Open Innovation in Meat and Meat Products)

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10 pages, 265 KiB

Open AccessArticle

Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties

by Mirosława Karpińska-Tymoszczyk, Marzena Danowska-Oziewicz and Anna Draszanowska

Foods 2021, 10(8), 1744; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081744 - 29 Jul 2021

Cited by 3 | Viewed by 2107

Abstract

Two types of patties were prepared: control and with chia seeds gel instead of beaten egg. The patties were cooked in the steam-convection oven, vacuum packed and stored at 4 °C. The pork patties with chia addition were characterized by similar water activity [...] Read more.

Two types of patties were prepared: control and with chia seeds gel instead of beaten egg. The patties were cooked in the steam-convection oven, vacuum packed and stored at 4 °C. The pork patties with chia addition were characterized by similar water activity and pH values to the control samples. They showed lower values of the b* colour parameter as well as colour saturation (C*) and hue angle values (h°) on the cross-section and lower values of colour parameters L*, a* and b* and C* on the surface than the controls. The addition of chia seeds improved the texture parameters of the tested products. Pork patties with chia seeds were softer and showed better chewiness than the control samples. Chia slowed down oxidative changes in pork patties during storage. The use of 8.0% addition of chia seeds was only slightly noticeable in taste of the pork patties and these samples received similar overall quality scores as control samples. Full article

(This article belongs to the Special Issue Open Innovation in Meat and Meat Products)

Review

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13 pages, 296 KiB

Open AccessReview

Development and Innovation in Cooked Ham Produced in Spain

by Cristian B. Arenas, Beatriz García-Béjar, Ana Santos and Almudena Soriano

Foods 2023, 12(7), 1360; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12071360 - 23 Mar 2023

Cited by 1 | Viewed by 1751

Abstract

The production of cooked ham has been gaining popularity in recent years in Spain. In general, the production process carried out by the companies remains traditional, and different production methods are therefore being sought to innovate and improve the quality of the product. [...] Read more.

The production of cooked ham has been gaining popularity in recent years in Spain. In general, the production process carried out by the companies remains traditional, and different production methods are therefore being sought to innovate and improve the quality of the product. This is either through pig crossbreeding, varying additives and ingredients, improving some stages of the production process, or providing nutritional and health claims that are useful to guiding the purchasing decision of consumers. Obviously, this series of changes must be subject to Spanish and European regulations in order to be marketed inside and outside the country. Full article

(This article belongs to the Special Issue Open Innovation in Meat and Meat Products)

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