Rapid Nondestructive Prediction of Multiple Quality Attributes for Different Commercial Meat Cut Types Using Optical System

An, Jiangying; Li, Yanlei; Zhang, Chunzhi; Zhang, Dequan

doi:10.5851/kosfa.2022.e28

Cited by 7 publications

(5 citation statements)

References 25 publications

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“…However, as this study was a review of previous research within a relatively limited field, concluding that its results represent global research trends in the field of animal agriculture and food may be difficult; hence, continuous monitoring through additional follow-up studies is warranted. [110], [111], [112], [113], [114], [115], [116] Malt Genomic DNA; inflammation; Pediococcus acidilactici; periodontitis; Porphyromonas gingivalis [106] Meat Gut microbiota; meat; protein digestion; proteolytic enzyme; sous-vide [117] Meat products Authentication; essential oils; lipidomics; liquid chromatography-mass spectrometry; low-salt meat products; low-sodium meat products; meat product; metabolomics; nanoemulsion; natural preservative; natural salt replacers; salt alternatives; salt-modifying; salt reduction [118], [119], [120] Meat water-holding capacity; whey; whey protein; whipping cream; whipping property; yogurt [122], [123], [124], [125], [126], [127], [128], [129], [130], [131], [132], [133],…”

Section: Discussionmentioning

confidence: 99%

Study on the current research trends and future agenda in animal products: an Asian perspective

Lee,

Mariano

et al. 2023

J Anim Sci Technol

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This study aimed to analyze the leading research materials and research trends related to livestock food in Asia in recent years and propose future research agendas to ultimately contribute to the development of related livestock species. On analyzing more than 200 relevant articles, a high frequency of studies on livestock species and products with large breeding scales and vast markets was observed. Asia possesses the largest pig population and most extensive pork market, followed by that of beef, chicken, and milk; moreover, blood and egg markets have also been studied. Regarding research keywords, “meat quality” and “probiotics” were the most common, followed by “antioxidants”, which have been extensively studied in the past, and “cultured meat”, which has recently gained traction. The future research agenda for meat products is expected to be dominated by alternative livestock products, such as cultured and plant-derived meats; improved meat product functionality and safety; the environmental impacts of livestock farming; and animal welfare research. The future research agenda for dairy products is anticipated to include animal welfare, dairy production, probiotic-based development of high-quality functional dairy products, the development of alternative dairy products, and the advancement of lactose-free or personalized dairy products. However, determining the extent to which the various research articles’ findings have been applied in real-world industry proved challenging, and research related to animal food laws and policies and consumer surveys was lacking. In addition, studies on alternatives for sustainable livestock development could not be identified. Therefore, future research may augment industrial application, and multidisciplinary research related to animal food laws and policies as well as eco-friendly livestock production should be strengthened.

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Section: Discussionmentioning

confidence: 99%

Study on the current research trends and future agenda in animal products: an Asian perspective

Lee,

Mariano

et al. 2023

J Anim Sci Technol

View full text Add to dashboard Cite

show abstract

“…Prediction of meat quality in fresh cut was reported by ( An et al, 2022 ), while after treatment in the abattoir was reported by ( Savoia et al, 2020 ; Savoia et al, 2021 ). Li et al proposed a rapid and nondestructive simultaneous characterization of different types of sheep meat cut ( Li et al, 2021 ).…”

Section: Applications To Food Quality Characterization and Adulterationsmentioning

confidence: 99%

Portable NIR spectroscopy: the route to green analytical chemistry

Gullifa,

Barone,

Papa

et al. 2023

Front. Chem.

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There is a growing interest for cost-effective and nondestructive analytical techniques in both research and application fields. The growing approach by near-infrared spectroscopy (NIRs) pushes to develop handheld devices devoted to be easily applied for in situ determinations. Consequently, portable NIR spectrometers actually result definitively recognized as powerful instruments, able to perform nondestructive, online, or in situ analyses, and useful tools characterized by increasingly smaller size, lower cost, higher robustness, easy-to-use by operator, portable and with ergonomic profile. Chemometrics play a fundamental role to obtain useful and meaningful results from NIR spectra. In this review, portable NIRs applications, published in the period 2019–2022, have been selected to indicate starting references. These publications have been chosen among the many examples of the most recent applications to demonstrate the potential of this analytical approach which, not having the need for extraction processes or any other pre-treatment of the sample under examination, can be considered the “true green analytical chemistry” which allows the analysis where the sample to be characterized is located. In the case of industrial processes or plant or animal samples, it is even possible to follow the variation or evolution of fundamental parameters over time. Publications of specific applications in this field continuously appear in the literature, often in unfamiliar journal or in dedicated special issues. This review aims to give starting references, sometimes not easy to be found.

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“…Therefore, the selection of raw meat with high myofibrillar protein solubility is extremely important to manufacture low-salt meat products. Various techniques have been developed to predict meat quality [ 55 , 56 ]. The selection of raw meat with proven quality using prediction techniques can effectively improve the quality of low-salt meat products.…”

Section: Reduction Of the Ingredients Potentially Harmful When Overco...mentioning

confidence: 99%

Recent strategies for improving the quality of meat products

Lee,

Jo,

Jeong

et al. 2023

J Anim Sci Technol

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Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.

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Rapid Nondestructive Prediction of Multiple Quality Attributes for Different Commercial Meat Cut Types Using Optical System

Cited by 7 publications

References 25 publications

Study on the current research trends and future agenda in animal products: an Asian perspective

Study on the current research trends and future agenda in animal products: an Asian perspective

Portable NIR spectroscopy: the route to green analytical chemistry

Recent strategies for improving the quality of meat products

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