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Research in the past few decades has shown the potential benefits of using ultrasound treatment as a technique to enhance tenderness and sensory properties of meat and its sub-products. The objective of current study was to assess whether the low-frequency, low-intensity ultrasound treatment at 24 h postmortem affects the pH, WarnerBratzler shear force (WBSF), colour (CIE L * a * b * c * H°), and relative proportions of myoglobin (Mb) redox forms and total Mb concentration during 96 h of beef (musculus semimembranosus) storage. Muscles were obtained from young bulls (n = 15) of Lowland Black and White breed slaughtered at a live weight of 475 (SD 16.1) kg. Ultrasound treatment did not have a statistically significant (p \ 0.05) effect on the pH of meat directly after sonication (24 h postmortem), or at 72 and 96 h postmortem. Sonicated meat sample (S) was characterized by higher, but not statistically significant (p \ 0.05), L* coordinate values 24, 48 and 72 h postmortem. During the whole storage period, colour coordinates a*b*c* and H°were not significantly (p \ 0.05) affected by sonication. Ultrasound treatment accelerated the total colour change DE, limited the formation of MbO 2 and slowed down the formation of MetMb. Measurements carried out 48 and 72 h after slaughter revealed that the ultrasound treatment significantly (p \ 0.05) reduced the WBSF. This study demonstrates the potential of low-frequency, low-intensity ultrasound treatment at 24 h postmortem for beef tenderization without detrimental effects on its CIE colour parameters and relative proportions of Mb redox forms.

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The aim of this study was to assess the effect of various levels of the Lactobacillus casei LOCK 0900 probiotic strain on the quality of dry-fermented sausages after ripening and during long-term vacuum storage. The experiment involved dryfermented sausages divided into three groups (C -control sausages; Lc1sausages with 6.0 log cfu/g of L. casei LOCK 0900 added; Lc2 -sausages with 6.3 log cfu/g of L. casei LOCK 0900 added).Instrumental color, oxidation-reduction potential, thiobarbituric acid reacting substances, peroxide value, conjugated dienes and pH values were determined after 21 days of ripening (0) and after 2, 4 and 6 months of refrigerated storage (4C). Determination of heme pigment concentration and count of lactic acid bacteria (LAB) and sensory analysis in meat product were performed after ripening and after 6 months of storage.The samples Lc1 had better quality inclusive color and lipid oxidative stability than sample Lc2. However, sample Lc2 showed the best survivability of LAB at the level exceeding 6.0 log cfu/g and the highest overall quality both after ripening and after 6 months of storage. PRACTICAL APPLICATIONSProbiotics are not widely used in meat products and meat industry. The available global literature presents only information about survival of probiotic strains and sensory quality of fermented meat products. On one hand, using probiotic bacteria contributes to increasing health-promoting characteristics, but, on the other hand, it can accelerate lipid oxidation as a result of hydroperoxide production, making the shelf life shorter. A crucial element of the tests is the evaluation of the different levels of probiotic on lipid oxidation, which is the main factor that could change quality during the product maturing and storage. bs_bs_banner Journal of Food Quality

The objective of this work was to study the survival of two potential probiotic strains (Lactobacillus acidophilus Bauer and Lactobacillus casei Bif3¢ ⁄ IV) in pork loins both with the verification of the possibility of fermented loin development in relation to sensory and microbiological criteria. Six different samples of loins were prepared while as 3 weeks of ripening process and 6 months of storage. The obtained results indicated that highest sensory quality of fermented pork loin after storage was observed in the case of sample produced with L. acidophilus Bauer and with 0.2% glucose addition. The highest count of lactic acid bacteria was observed in the case of the sample with L. casei Bif3¢ ⁄ IV. The results of the study demonstrate that application of probiotic strain L. acidophilus Bauer for pork loins fermentation could assure the satisfying quality regarding sensory and microbiological criteria and can be used for dry fermented loin production.

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In general, results suggest that mustard seed with combination of acid whey can be successfully applied to protect organic fermented sausages without nitrite from lipid oxidation.