Browsing by Subject "Pork"

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Effects of fingerroot (Boesenbergia pandurata) oil on microflora as an antimicrobial agent and on the formation of heterocyclic amines in fried meatballs
(2024) Soikam, Panida; Rachtanapun, Chitsiri; Suriyarak, Sarisa; Weiss, Jochen; Gibis, Monika
This study aimed to determine the antibacterial activity of the essential oil of fingerroot (Boesenbergia pandurata) (EOF) as a natural preservative in ground meat and its effect on the formation of heterocyclic amines (HAs) in pan-fried meatballs. EOF was applied either by adding it to ground pork or marinating pork in it before grinding. In addition, the antibacterial activity of EOF was tested. Aerobic mesophilic total viable count (TVC), lactic acid bacteria (LAB), and Enterobacteriaceae bacteria were monitored. The results show that EOF exhibited strong antibacterial activity when added at concentrations of 1.0 and 2.5 wt%. Antimicrobial activity against TVC, LAB, and especially Enterobacteriaceae bacteria was observed at all EOF concentrations (0.25, 0.5, 1.0, and 2.5 wt%). A 2.5% concentration of EOF applied by marinating trimmings can extend the shelf-life of ground pork to 18 days, while 2.5% EOF applied via addition can extend the shelf-life to 15 days, compared with 3 days for the control sample. After frying the meatballs, the inhibitory effect on the formation of heterocyclic amines was only significant for MeIQx with the highest addition of EOF (2.5 wt%). Significant increases in the concentrations of all other HAs were determined by adding EOF (2.5 wt%).
Influence of muscle type and microstructure on iridescence in cooked, cured pork meat products
(2021) Ruedt, Chiara; Gibis, Monika; Weiss, Jochen
Microstructural factors associated with surface iridescence in cooked, cured pork products were investigated. Meat iridescence is a commonly observed physical phenomenon in raw meat and meat products that consist of intact mus- cle tissue. Since the purchase decision of consumers is mainly driven by the first impression of meat color and appearance, products showing colorful iri- descence may be rejected. Four different muscles (RF: M. rectus femoris, BF: M. biceps femoris, ST: M. semitendinosus, and LD: M. longissimus thoracis et lum- borum) were brine-injected, cooked, sliced, and iridescence was evaluated by digital image analysis and sensory analysis. Sarcomere lengths, fiber diameters, and surface microstructure were analyzed in iridescent and noniridescent sec- tions. Highest iridescence extent by image analysis was found in LD (37.3 ± 16.4%), and highest overall iridescence score (extent and intensity, 6.11 ± 1.78) was observed in BF. Sarcomere lengths did not differ significantly between iridescent (1.05 ± 0.09 µm LD) and noniridescent areas (1.08 ± 0.94 µm LD) within mus- cles (p > 0.05). Iridescent sections showed smooth and ordered surface structures with cross-sectioned myofibers, whereas in noniridescent sections, surfaces were more unstructured and myofibers obliquely cut. The results of the study indicate that the sarcomere length and fiber diameters may thus be only of minor impor- tance for the explanation of meat iridescence in cooked meat products and are rather related to multiple scattering and absorption effects on smaller structural entities such as the myofilament lattice or larger entities such as fiber bundles. Practical application: Iridescence can be a problem for the meat industry due to consumers concerns about green-iridescent colors in meat. The underlying mechanisms and structures have not yet been fully clarified, and thus no prac- tical solutions to eliminate iridescence have been found so far. This research presents new insights into the structural attributes that are interrelated with meat iridescence and shows that iridescence is rather influenced by cutting angle of muscle fibers and surface homogeneity than by muscle fiber diameters or sar- comere lengths. This should be considered by the industry when seeking for ways to reduce the potential problem of iridescence