An overview of factors affecting the quality of beef meatballs: Processing and preservation

Abstract

Beef meatball (BM) is a traditional delicious snack with rich nutrition and unique flavor, making it a preferred choice for most consumers. However, the quality of BM is easily affected by many factors, such as the processing, storage, and preservation, which limit the competitive positioning with respect to its market. Therefore, it is essential to pay attention to each step during the processing of BMs. Based on previous studies, this systematic review focuses on the effect of key processing factors (including raw materials and ingredients, beating, cooking methods, storage, and preservation) on the quality of BMs. Additionally, this study assessed the effect of each process factor on the physicochemical, sensory, nutritional, and safety attributes of BMs. Finally, the existing review will be beneficial in examining/describing the factors impacting the quality of BMs during processing, which would provide theoretical reference and scientific basis for the standardization and industrialization of BMs.

The Effect of Fenugreek Paste on Physical Quality and Organoleptic Quality Meatballs Made From Chicken Meat

“…1,000 grams of chicken meat was washed, cut into small pieces, finely ground using a blender, then mixed with 400 lm ice cubes and 80 grams of salt. 100 grams of tapioca flour plus 3 grams of pepper and white bottom, mix all ingredients until the dough becomes smooth [8]. Weigh the dough and add fenugreek paste every 4 treatments and 5 replicates.…”

Effect of biodegradable coating from taro starch-duck bone gelatin on chemical and organoleptic quality of beef meatballs during room temperature storage

“…So with the coating, the product is better able to water holding capacity. According to [23] that the water-holding capacity of meatballs was influenced by the nature of starch gelatinization. On the first day, the starch experienced optimal gelatinization so that the water binding capacity was high.…”

Minced Beef Meat Paste Characteristics: Gel Properties, Water Distribution, and Microstructures Regulated by Medium Molecular Mass of γ-Poly-Glutamic Acid

“…Minced meat products are popular among consumers because of their variety, tenderness, nutritional richness, and ease of consumption [3,4]. Nevertheless, minced beef products are prone to problems, such as water and oil loss during processing, resulting in a rough texture of the finished product, which affects product quality [5]. Starches, dietary fibers, non-meat proteins, and phenolic compounds have been identified for their ability to enhance the texture and water retention of meat batter products.…”