Sensory and Instrumental Methods of Meat Evaluation: A Review

Adam, Siraj Sh. Mohammed

doi:10.26855/ijfsa.2021.12.010

Cited by 4 publications

(2 citation statements)

References 62 publications

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“…Global consumers have a persistent need for the reliable and uninterrupted provision of high-quality food products that align with the perceived value corresponding to their cost. Objective tests are employed for the purpose of assessing a specific attribute of a food product, rather than evaluating its overall quality [58].…”

Section: Meat Analysis and Health Lipid Indicesmentioning

confidence: 99%

Demonstration of an Integrated Methodology for the Sustainable Valorisation of Bakery Former Food Products as a Pig Feed Ingredient: A Circular Bioeconomy Paradigm

Malamakis,

Patsios,

Melas

et al. 2023

Sustainability

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This study aims to demonstrate an integrated methodology for the valorisation of bakery former food products (FFP) as an ingredient of pig feed diets. The methodology involves: conducting a needs analysis and a full path traceability scheme based on Global Standards 1 (GS1) Organisation (Brussels, Belgium) standards, designing digital tools to support the implementation of the traceability scheme, and assessing the valorisation of FFP and, more specifically, of bakery by-products in bakery meal (BM) production, and its implementation in pig feed diet. BM production comprises various bakery by-products, which were collected, unpacked, grinded, and thermally treated. Physicochemical and microbiological analyses were conducted on BM samples, mainly focusing on nutrient composition, and the presence of aflatoxins, mycotoxins, and pathogenic microorganisms. The BM was then fed to finishing pigs (at an inclusion rate of 20% w/w), in parallel to a control group fed with a conventional pig feed diet. The animals in both dietary groups were evaluated for growth performance, and meat samples were analysed for specific quality parameters and sensory characteristics. The results show that the addition of 20% w/w BM does not significantly affect the growth performance or the meat quality of the pigs. Moreover, a sensory evaluation revealed minor differences in the sensory characteristics of the meat samples, denoting that the BM addition does not seem to dwindle the final meat product.

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Section: Meat Analysis and Health Lipid Indicesmentioning

confidence: 99%

Demonstration of an Integrated Methodology for the Sustainable Valorisation of Bakery Former Food Products as a Pig Feed Ingredient: A Circular Bioeconomy Paradigm

Malamakis,

Patsios,

Melas

et al. 2023

Sustainability

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show abstract

“…Although previous reviews have summarized the use and applications of electronic devices mimicking human senses in fresh meat or covering a specific device [ 19 , 20 , 21 ], a review about the key aspects covering both fresh meat and meat products with information about each current technology in this field is still needed. Therefore, this review aims to synthesize the information about the fundamentals of E-nose, E-eye, and E-tongue, data preprocessing, key chemometric methods (to manage and obtain key information), the wide range of applications to evaluate both fresh meat and meat products, relevant advantages and disadvantages to devices, and recommendations for further studies.…”

Section: Introductionmentioning

confidence: 99%

Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review

Munekata

Finardi

Souza

et al. 2023

Sensors

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The quality and shelf life of meat and meat products are key factors that are usually evaluated by complex and laborious protocols and intricate sensory methods. Devices with attractive characteristics (fast reading, portability, and relatively low operational costs) that facilitate the measurement of meat and meat products characteristics are of great value. This review aims to provide an overview of the fundamentals of electronic nose (E-nose), eye (E-eye), and tongue (E-tongue), data preprocessing, chemometrics, the application in the evaluation of quality and shelf life of meat and meat products, and advantages and disadvantages related to these electronic systems. E-nose is the most versatile technology among all three electronic systems and comprises applications to distinguish the application of different preservation methods (chilling vs. frozen, for instance), processing conditions (especially temperature and time), detect adulteration (meat from different species), and the monitoring of shelf life. Emerging applications include the detection of pathogenic microorganisms using E-nose. E-tongue is another relevant technology to determine adulteration, processing conditions, and to monitor shelf life. Finally, E-eye has been providing accurate measuring of color evaluation and grade marbling levels in fresh meat. However, advances are necessary to obtain information that are more related to industrial conditions. Advances to include industrial scenarios (cut sorting in continuous processing, for instance) are of great value.

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Principles and Techniques of Sensory Evaluation for Assessing the Quality of Halalfoods

Osman,

Sulieman,

Ahmed Osman

2023

Halal and Kosher Food

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Sensory and Instrumental Methods of Meat Evaluation: A Review

Cited by 4 publications

References 62 publications

Demonstration of an Integrated Methodology for the Sustainable Valorisation of Bakery Former Food Products as a Pig Feed Ingredient: A Circular Bioeconomy Paradigm

Demonstration of an Integrated Methodology for the Sustainable Valorisation of Bakery Former Food Products as a Pig Feed Ingredient: A Circular Bioeconomy Paradigm

Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review

Principles and Techniques of Sensory Evaluation for Assessing the Quality of Halalfoods

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