Antioxidant potential of Haematococcus pluvialis extract rich in astaxanthin on colour and oxidative stability of raw ground pork meat during refrigerated storage.

Astaxanthin is proven to be one of the most potent, naturally occurring antioxidants. A rich source of astaxanthin is algae Haematoccocus pluvialis (H. pluvialis). The aim of the study was to investigate antioxidant effect of H. pluvalis extract added in different levels (0.15, 0.3 or 0.45g/kg of meat) on colour and oxidative stability of raw ground pork meat during refrigerated storage (7days). Obtained data revealed that DPPH scavenging activity of the extract at the concentration of 0.45g/kg of meat was as high as 85%. Moreover, application of higher extract doses (0.3 and 0.45g/kg) delayed lipids oxidation (lower TBARS value than control) and improved colour stability (increased a* colour parameter). Additionally, usage of 0.3 and 0.45g/kg had a positive effect on meat acceptance declared by consumers' at the final day of storage. However, the extract of H. pluvialis had no antimicrobial or antioxidative activity against myoglobin oxidation.

The sensory quality of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages during storage.

BACKGROUND: New meat products tailored to consumer health should be characterised by reduced sodium, fat and cholesterol contents and other health-promoting benefits. However, the food sector's greatest challenge is allergen-free production. Consumers are not willing to compromise the sensory quality of meat products for health. The aim of the present study was to analyse the influence of the storage time on the physical properties and consumer acceptance of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages. The study focused on pork-ostrich sausages produced in accordance with a new patented technology, which focused on eliminating cross-contamination on-line in the plant, eliminating cross-contamination after preparation, and eliminating spices with high allergy potential. The production was focused on reducing fat (by approximately 50%) and salt (by approximately 30%) levels. RESULTS: No changes in the texture parameters of the sausage were observed during storage time; however, some changes in colour were observed. There were no significant differences in sensory consumer acceptability of pork-ostrich sausage after 14 days of storage; thus, it may be stated that the instrumentally assessed differences in colour did not influence consumer acceptance. CONCLUSION: The applied fat and NaCl reduction in the pork-ostrich sausages contributed to high consumer ratings and was not correlated with saltiness acceptability. © 2017 Society of Chemical Industry.

Variation of meat quality parameters due to conformation and fat class in limousin bulls slaughtered at 25 to 27 months of age.

The aim of the present study was to determine the influence of age of animal, hot carcass weight, pH, conformation and fat class on basic beef quality attributes (tenderness, sarcomere length, basic chemical composition, marbling and colour) in a group of purebred animals. The object of the study was beef of Limousin bulls (25 to 27 months, hot carcass weight - 432±31 kg, "U" conformation class, "2"-"3" fat class). Analysed cuts were Infraspinatus muscle from the blade and Longissimus dorsi muscle from the cube roll and the striploin. Tenderness was analysed with universal testing machine, colour - chromometer analysis, sarcomere length - microscopic method, basic chemical composition - near-infrared spectroscopy and marbling - computer image analysis. No differences in tenderness and sarcomere length were observed within the age groups of Limousin bulls (age of 25, 26, 27 months) (p>0.05). Moisture (p = 0.0123) and fat (p = 0.0250) content were significantly different for meat of animals slaughtered at the age of 25 and 27 months. No influence of pH value on tenderness was observed, but at the same time, influence on sarcomere length (p = 0.039) and b* component of colour (0.045) was found. For "U" conformation class, in subclasses, as well as for fat classes "2"-"3", there were no differences in tenderness, sarcomere length and colour components. Higher fat content was observed in the higher fat class, rather than in lower, however this feature was not associated with marbling.