Heating of beef muscles modifies the water content, the micronutrient content and the colour of beef meat. Juice expelling and loss of water soluble micronutrients were predicted by combined transfer-kinetics models. Kinetics modeling and crust formation are needed to progress toward a reliable prediction of HAAs formation. HAAs formation in uniformly heated beef meat slices was compared with the values issued from the kinetic models developed in literature in liquid systems. The models of literature were adapted to meat slices but the parameter values were different from those determined in liquid systems. Results in meat slices were confronted to the HAAs formation at the surface of bigger meat pieces subjected to air roasting conditions. The transposition of the results from the meat slices towards the bigger meat pieces was not direct because the formation of HAAs was affected by the thickening of the crust and the migration of precursors.

Colour measuring instruments have become more reliable, smaller and faster than their predecessors at significantly lower costs for the users. This article has been written to provide practical guidelines for technologists, technicians and scientists to better understand colour measurement of dairy products. The results of milk colour measurement are used to determine the health of cows, as well as the quality of the raw material. The measurement of the colour of final dairy products makes it possible to determine their quality and to monitor changes occurring during storage. The article presents the theory of colour evaluation in the CIE L* a* b* space. It specifies what conditions need to be fulfilled while determining the colour and what information should be given when publishing data on colour. The article explains what affects the colour of milk. The article gives examples of studies on the colours of dairy products and practical applications of such studies.

The study showed that a storage-stable meat product - liver pâté - characterized by a high nutritional value can be designed through the addition of flax oil rich in unsaturated fatty acids and flaxseed extract. The addition of 0.05% of the extract was found to be sufficient to improve the liver pâté's oxidative stability; it can thus be recommended for this type of product. © 2018 Society of Chemical Industry.

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In the present study, the possibility of using blueberries in order to protect pork meatloaf against oxidation during storage was examined. To this end, the antioxidant effect of blueberries in meatloaf has been investigated by 2,2-diphenyl-1-picrylhydrazyl method and 2-thiobarbituric acid method. During the experiment, meatloaf with normal and lowered content of fat (12.5% of initial fat was replaced with fiber) was tested. The results have shown that the antioxidant activity is higher in the samples with the addition of blueberries than in the ones without these additives. Moreover, the samples with blueberries possess lower degree of lipid peroxidation during storage than the control sample. This indicates the protective effect of blueberries on the oxidative stability (storage quality) of pork meatloaf. Furthermore, fat content reduction by adding of fiber did increase slightly the antioxidant status of the sample with blueberries, but did not affect thiobarbituric acid reagent substances values. PRACTICAL APPLICATIONSVarious methods have been applied to protect meat-derived products from oxidation. Addition of different fruit extracts possessing high antioxidant activity can provide a good way of reducing the rate of oxidation changes in the products during storage. These functional additives provide not only a new sensory quality to food, but also some beneficial health effects to consumers. A great number of recent studies has shown a significant impact of plant extract on the lowering risks of coronary heart diseases or various cancer types. The present study demonstrates that blueberry addition to meatloaf lowers the rate of oxidation of the product, which influences the overall quality of meatloaf during storage.