Comparing the sensory properties of commercially available animal and plant-based burgers.

The number of plant-based meat products on supermarket shelves around the world has grown in recent years however reproducing the sensory experience of eating meat remains a challenge. This study aims to evaluate the sensory gaps between animal and plant-based meat products, specifically burger-type products, from the Australian market. The sample set of 19 commercially available burgers comprises 8 animal-based burgers prepared using beef, chicken, kangaroo, pork, or turkey and 11 high protein plant-based burgers. Vegetable patties are beyond the scope of this study. A trained sensory panel (n = 14) determined the major differences in aroma, texture, flavor, and aftertaste between meat and meat analogues during oral processing, particularly those that may impact consumer acceptability. The animal-based burgers scored high for meaty (aroma), meaty (flavor), and umami but not legume, vegetative, bitterness, and lingering spice attributes. They also received higher average scores for juiciness, fattiness, and final moistness than the plant-based burgers but scored lower in cohesiveness. The plant-based burgers scored high for legume and bitterness but not meaty (aroma), meaty (flavor), and umami attributes. Improving current products and designing new products with desirable sensory properties will enhance consumer acceptability and reinforce recent growth in the plant-based meats market.

Evaluating the Use of Vibrational Spectroscopy to Detect the Level of Adulteration of Cricket Powder in Plant Flours: The Effect of the Matrix.

Edible insects have been recognised as an alternative food or feed ingredient due to their protein value for both humans and domestic animals. The objective of this study was to evaluate the ability of both near- (NIR) and mid-infrared (MIR) spectroscopy to identify and quantify the level of adulteration of cricket powder added into two plant proteins: chickpea and flaxseed meal flour. Cricket flour (CKF) was added to either commercial chickpea (CPF) or flaxseed meal flour (FxMF) at different ratios of 95:5% w/w, 90:10% w/w, 85:15% w/w, 80:20% w/w, 75:25% w/w, 70:30% w/w, 65:35% w/w, 60:40% w/w, or 50:50% w/w. The mixture samples were analysed using an attenuated total reflectance (ATR) MIR instrument and a Fourier transform (FT) NIR instrument. The partial least squares (PLS) cross-validation statistics based on the MIR spectra showed that the coefficient of determination (R2CV) and the standard error in cross-validation (SECV) were 0.94 and 6.68%, 0.91 and 8.04%, and 0.92 and 4.33% for the ALL, CPF vs. CKF, and FxMF vs. CKF mixtures, respectively. The results based on NIR showed that the cross-validation statistics R2CV and SECV were 0.95 and 3.16%, 0.98 and 1.74%, and 0.94 and 3.27% using all the samples analyzed together (ALL), the CPF vs. CKF mixture, and the FxMF vs. CKF mixture, respectively. The results of this study showed the effect of the matrix (type of flour) on the PLS-DA data in both the classification results and the PLS loadings used by the models. The different combination of flours (mixtures) showed differences in the absorbance values at specific wavenumbers in the NIR range that can be used to classify the presence of CKF. Research in this field is valuable in advancing the application of vibrational spectroscopy as routine tools in food analysis and quality control.

The Effect of Sex on the Chemical and Mineral Composition of the Meat, Bone and Liver of Giraffe (Giraffa giraffa angolensis).

Consumers tend to buy meat based on visual physical characteristics, which are affected by the chemical composition of the meat, and there is very little known about the chemical composition of the meat of giraffe. This study therefore aims to broaden the knowledge base on the chemical composition of giraffe meat, rib bone and liver. Eight different muscles from 15 giraffes were analyzed to determine the chemical composition, yielding an average moisture of 77.2 ± 0.09 g/100 g meat, an average protein of 20.8 ± 0.09 g/100 g meat, an average intramuscular fat (IMF) of 1.4 ± 0.03 g/100 g meat and an average ash of 1.1 ± 0.01 g/100 g meat. There was a significant interaction between sex and muscle for the moisture, protein and ash contents, while only muscle had an effect on the fat content. The mineral content of the bone, liver and Longissimus thoracis et lumborum muscle was also analyzed, and bone was found to be a rich source of calcium (highest concentration), whilst the liver had the highest concentration of iron. The chemical composition of the giraffe meat was such that it could be classified as lean meat.

Consumer acceptance and quality of game meat "droëwors" sausages with different levels of added fat.

Droëwors (dried sausage) is a unique dried meat product from South Africa, which is not smoked, fermented, nor is nitrite used in its production. The objective of the study was to compare the quality parameters and consumer acceptance of common eland meat droëwors with different quantities of added beef fat. Three treatments containing either 10, 15, or 20% (by weight) added beef fat were compared regarding chemical composition, fatty acid profiles, and sensory properties. Increasing the amount of fat in the dried product resulted in a significant decrease in the protein and ash percentages. The sausages with 10% added fat had the most favourable fatty acid profile in terms of nutritional value. Several differences were found in the sensory profiles of the products evaluated by the trained sensory panel; in particular, the evaluation scores for texture improved with increasing fat content. No differences were found between the products by the untrained consumer panel for appearance and taste. When the dataset was analysed according to gender, it was found that women evaluated the 10% fat samples more favourably. This is in line with their stated preference for low-fat meat products. For these reasons, the production of sausages with the lowest fat content can be recommended as they best meet consumer expectations.

Predicting Egg Storage Time with a Portable Near-Infrared Instrument: Effects of Temperature and Production System.

Determining egg freshness is critical for ensuring food safety and security and as such, different methods have been evaluated and implemented to accurately measure and predict it. In this study, a portable near-infrared (NIR) instrument combined with chemometrics was used to monitor and predict the storage time of eggs under two storage conditions-room temperature (RT) and cold (CT) storage-from two production systems: cage and free-range. A total of 700 egg samples were analyzed, using principal component analysis (PCA) and partial least squares (PLS) regression to analyze the NIR spectra. The PCA score plot did not show any clear separation between egg samples from the two production systems; however, some egg samples were grouped according to storage conditions. The cross-validation statistics for predicting storage time were as follows: for cage and RT eggs, the coefficient of determination in cross validation (R2CV) was 0.67, with a standard error in cross-validation (SECV) of 7.64 days and residual predictive deviation (RPD) of 1.8; for CT cage eggs, R2CV of 0.84, SECV of 5.38 days and RPD of 3.2; for CT free-range eggs, R2CV of 0.83, SECV of 5.52 days and RPD of 3.2; and for RT free-range eggs, R2CV of 0.82, SECV of 5.61 days, and RPD of 3.0. This study demonstrated that NIR spectroscopy can predict storage time non-destructively in intact egg samples. Even though the results of the present study are promising, further research is still needed to further extend these results to other production systems, as well as to explore the potential of this technique to predict other egg quality parameters associated with freshness.

Near-infrared spectroscopy (NIRS) for monitoring the nutritional composition of black soldier fly larvae (BSFL) and frass.

BACKGROUND: The demand for protein obtained from animal sources is growing rapidly, as is the necessity for sustainable animal feeds. The use of black soldier fly larvae (BSFL) reared on organic side streams as sustainable animal feed has been receiving attention lately. This study assessed the ability of near-infrared spectroscopy (NIRS) combined with chemometrics to evaluate the nutritional profile of BSFL instars (fifth and sixth) and frass obtained from two different diets, namely soy waste and customised bread-vegetable diet. Partial least squares (PLS) regression with leave one out cross-validation was used to develop models between the NIR spectral data and the reference analytical methods. RESULTS: Calibration models with good [coefficient of determination in calibration (Rcal 2 ): 0.90; ratio of performance to deviation (RPD) value: 3.6] and moderate (Rcal 2 : 0.76; RPD value: 2.1) prediction accuracy was observed for acid detergent fibre (ADF) and total carbon (TC), respectively. However, calibration models with moderate accuracy were observed for the prediction of crude protein (CP) (Rcal 2 : 0.63; RPD value: 1.4), crude fat (CF) (Rcal 2 : 0.70; RPD value: 1.6), neutral detergent fibre (NDF) (Rcal 2 : 0.60; RPD value: 1.6), starch (Rcal 2 : 0.52; RPD value: 1.4), and sugars (Rcal 2 : 0.52; RPD value: 1.4) owing to the narrow or uneven distribution of data over the range evaluated. CONCLUSION: The near-infrared (NIR) calibration models showed a good to moderate prediction accuracy for the prediction of ADF and TC content for two different BSFL instars and frass reared on two different diets. However, calibration models developed for predicting CP, CF, starch, sugars and NDF resulted in models with limited prediction accuracy. © 2023 Society of Chemical Industry.

The Status of Marine Mussel Pollution Research in South Africa (2012-2022).

The growing human population requires more food each year, and seafood products can help meet this demand if clean water resources are available for their growth. Farmed and wild mussels are environmentally friendly seafood with many health benefits to human consumers, but they can also pose a health risk if they are harvested from areas where marine anthropogenic pollution is uncontrolled or unmonitored. While the coastline in South Africa has long been assumed to be pristine, a growing number of recent studies are raising contamination concerns. Baseline studies establish a wide range of anthropogenic pollutants to be present in the marine environment, specifically in urbanised or industrialised areas like major cities or harbours. This review summarises how mussels could pose health risks to human consumers and the current research that is being conducted by private researchers and institutions in South Africa. The review emphasises the need for more research in the field and for governmental pollution monitoring data to be released to the public.

Is Mushy Tuna Syndrome a Growing Problem for the Tuna Industry?

Reducing food loss and waste is crucial for a sustainable global food system and an efficient use of natural resources. Fast-growing tuna provides a key contribution to global nutrition targets; however, reports suggest that an appreciable proportion of the catch is lost from its value chain due to flesh quality issues, one of which is Mushy Tuna Syndrome (MTS). MTS-affected tuna flesh becomes soft and pasty, unfit for canning or human consumption, resulting in high wastage of partially processed material. We investigated the prevalence of MTS globally by surveying the tuna industry using a questionnaire. Of the responses from 32 companies across 14 nations, 97% acknowledged MTS as an issue that predominantly affects skipjack (Katsuwonus pelamis) tuna. The cost of rejects reported by participants from 2017 to 2019 varied greatly, from less than 1000 USD per year to over 1 million USD. The median cost was over 60,000 USD and the average rejection rate was 1.8%. The occurrence of MTS was noted to be seasonal, mainly in the summer months. More than half of the respondents who experience MTS reported an increasing trend of occurrence. Industry perceptions suggest MTS causes are associated with environmental, physiological, and biological factors. The survey results highlight that MTS is prevalent in the industry and demonstrate the need to identify amelioration strategies for the fishers and processors to minimise loss and maximise resource efficiency.

Near Infrared Spectroscopy for Prediction of Yeast and Mould Counts in Black Soldier Fly Larvae, Feed and Frass: A Proof of Concept.

The use of black soldier fly larvae (BSFL) grown on different organic waste streams as a source of feed ingredient is becoming very popular in several regions across the globe. However, information about the easy-to-use methods to monitor the safety of BSFL is a major step limiting the commercialization of this source of protein. This study investigated the ability of near infrared (NIR) spectroscopy combined with chemometrics to predict yeast and mould counts (YMC) in the feed, larvae, and the residual frass. Partial least squares (PLS) regression was employed to predict the YMC in the feed, frass, and BSFL samples analyzed using NIR spectroscopy. The coefficient of determination in cross validation (R2CV) and the standard error in cross validation (SECV) obtained for the prediction of YMC for feed were (R2cv: 0.98 and SECV: 0.20), frass (R2cv: 0.81 and SECV: 0.90), larvae (R2cv: 0.91 and SECV: 0.27), and the combined set (R2cv: 0.74 and SECV: 0.82). However, the standard error of prediction (SEP) was considered moderate (range from 0.45 to 1.03). This study suggested that NIR spectroscopy could be utilized in commercial BSFL production facilities to monitor YMC in the feed and assist in the selection of suitable processing methods and control systems for either feed or larvae quality control.

Overview of game meat utilisation challenges and opportunities: A European perspective.

Re-wilding and similar initiatives have resulted in an increase in wildlife suitable for human consumption in Europe. However, game meat production and consumption present several challenges, including infectious diseases which pose risks to livestock, processers, and consumers. This review provides insights into the infectious diseases and toxic contaminants associated with game meat. The effect of killing method on the meat quality is also discussed and means of improving the meat quality of game meat is elucidated. The use of different food safety systems that could be applied to provide safe meat is reported. The importance of collaborative multi-sector approaches is emphasized, to generate and distribute knowledge and implement One Health strategies that ensure the safe, traceable, sustainable, and professional development of commercial game meat supply chains.

Effect of sex (ram or wether) and short duration, high volt electrical stimulation on tenderisation of Longissimus thoracis et lumborum and Semimembranosus muscles derived from Boer Goat and large frame Indigenous Veld Goat.

This study determined whether castration and electrical stimulation (ES) influenced chevon tenderness and related physiological characteristics in Boer Goat (BG; n = 36; 21 bucks and 15 wethers) and large frame Indigenous Veld Goat (IVG; n = 41; 21 bucks and 20 wethers). Half of buck and wether carcasses were ES (20s, 400 Volts peak, 5 ms pulses at 15 pulses/s) 10 min post-mortem. Dressed carcasses were chilled (4 °C within 1-h post-mortem). pH and temperature decline, % drip loss, sarcomere length (SL), myofibril fragmentation length (MFL; 1- and 4-days post-mortem), Calpain-1, -2 and calpastatin activities (1- and 24-h), Warner-Bratzler shear force (WBSF; 1-day post-mortem) and sensory attributes (tenderness and juiciness; 4-days post-mortem) were measured on Longissimus thoracis et lumborum (LTL) and Semimembranosus (SM) muscles. ES carcasses had significantly lower pH irrespective of sex or breed. Buck LTL and SM were less tender (P ≤ 0.05) supported by longer MFL and higher calpastatin activity (P < 0.05), than wether muscles. ES LTL were more tender (WBSF and sensory) (P ≤ 0.001) while ES SM were less affected (P = 0.055). ES caused lower Calpain-1 activity in the LTL. SL do not support cold shortening and calpastatin played a major role in the tenderisation of chevon early post-mortem. A longer ageing period is recommended for goat meat in general to achieve acceptable levels of tenderness.

Kakadu plum (Terminalia ferdinandiana) bioactivity against spoilage microorganisms and oxidative reactions in refrigerated raw beef patties under modified atmosphere packaging.

Raw beef patties were treated with either 450 ppm of Sodium metabisulphite (SMB), or Kakadu plum powder (KPP) (0.2%, 0.4%, 0.6%, 0.8%) or no additive (negative control) and stored under Modified Atmosphere Packaging at 4 ± 1 °C for 20 days. Lipid oxidation, microbial growth rate, pH, instrumental color, and surface myoglobin were studied. Total phenolic compounds (TPC) and vitamin C of the KPP were also measured. The TPC was 13.9 g GAE/ 100 g dry weight (DW) and for vitamin C, the L-AA (l-ascorbic acid) and DHAA (dehydroascorbic acid) were 12.05 g/100 g and 0.5 g/ 100 g DW, respectively. The experimental results indicated that lipid oxidation was significantly delayed throughout the storage period for KPP-treated samples compared to both the negative control and SMB-treated samples. KPP at levels of 0.2% and 0.4% in the raw beef patties were efficient in slowing down the microbial growth rate compared to the negative control; however, SMB had a higher antimicrobial activity. The pH, the redness as well as metmyoglobin formation in the raw beef patties were reduced by the inclusion of the KPP in treated samples. A correlation (r = -0.66) was noted between KPP treatments and lipid oxidation, but there was no correlation (r = -0.006) between KPP treatment and microbial growth. This study demonstrates that KPP could be used as natural preservative for shelf-life extension of raw beef patties.

Basic Hazard Control Plan for Small Wild Ungulates Slaughtered for Meat Production.

Animal slaughter plans and related activities must not increase the number of hazards in meat. In their nature, these processes must reduce possible hazards to minimum or acceptable levels. This is a generally accepted concept worldwide; hence, authorities continue to develop regulations that seek to mitigate the scourge of meat hazards for consumer protection. The situation is similar with small wild ungulate meat, in which a hazard analysis plan needs developing to improve meat safety. This investigation follows a narrative review of articles published for a PhD program and other scholarly articles supporting the concept of a basic slaughter plan for small wild ungulate animals in South Africa. The findings of this investigation highlight the need to control hazards within one health concept plan, which should be implemented and propagated by establishing forums that will drive meat safety solutions in these communities. There should be a basic hygiene slaughter plan developed and endorsed by all members of the forum. The outcome must be the control of microbiological, chemical and physical hazards from farm-to-fork, and as part of a system imbedded in game meat policies and regulations.

Nutritional and techno-functional properties of Australian Acacia seed flour: Effects of roasting on chemical composition, physicochemical properties, and in vitro digestibility and intestinal iron absorption.

Acacia seed (AS) is rich in protein and iron but contains protease inhibitors that can reduce protein digestibility (PD). The seeds are generally roasted prior to consumption, although no information on the PD of roasted AS is available. This study investigated the effect of roasting time (5, 7 and 9 min at 180 °C) on the chemical composition, physicochemical properties, and in vitro PD and intestinal iron absorption of three wild harvested Australian AS species, Acacia victoriae, A. coriacea and A. cowleana. Roasting A. victoriae and A. coriacea seeds for 7 min significantly increased PD in the seeds by 36 and 61 %, respectively. A 9-min roasting time was required to achieve 75 % reduction in trypsin inhibitor activity in A. coriacea seed, while a shorter roasting time (RT) was sufficient to achieve similar reduction rates in the other two Acacia species. Among the functional properties, water and oil absorption capacities were significantly enhanced as RT increased. The starch granules in 7- and 9-min roasted A. victoriae seed flour detached from the protein matrix while random coil increased in 7-min roasted A. victoriae and 9-min roasted A. coriacea and A. cowleana, thus, contributing to enhanced PD. Although the SDS-PAGE in 7- and 9-min roasted A. cowleana samples showed reductions in the intensity of bands for high molecular weight proteins, PD was not affected by RT. However, intestinal iron absorption was not significantly affected by roasting as compared to raw digesta samples. Compared to commercial roasted Acacia seed, the considerably shorter RT used in this study improved PD in the AS flour with less adverse effects on techno-functional properties.

Raw Beef Patty Analysis Using Near-Infrared Hyperspectral Imaging: Identification of Four Patty Categories.

South African legislation regulates the classification/labelling and compositional specifications of raw beef patties, to combat processed meat fraud and to protect the consumer. A near-infrared hyperspectral imaging (NIR-HSI) system was investigated as an alternative authentication technique to the current destructive, time-consuming, labour-intensive and expensive methods. Eight hundred beef patties (ca. 100 g) were made and analysed to assess the potential of NIR-HSI to distinguish between the four patty categories (200 patties per category): premium 'ground patty'; regular 'burger patty'; 'value-burger/patty' and the 'econo-burger'/'budget'. Hyperspectral images were acquired with a HySpex SWIR-384 (short-wave infrared) imaging system using the Breeze® acquisition software, in the wavelength range of 952-2517 nm, after which the data was analysed using image analysis, multivariate techniques and machine learning algorithms. It was possible to distinguish between the four patty categories with accuracies ≥97%, indicating that NIR-HSI offers an accurate and reliable solution for the rapid identification and authentication of processed beef patties. Furthermore, this study has the potential of providing an alternative to the current authentication methods, thus contributing to the authenticity and fair-trade of processed meat products locally and internationally.

Evaluating the Use of a Similarity Index (SI) Combined with near Infrared (NIR) Spectroscopy as Method in Meat Species Authenticity.

A hand-held near infrared (NIR) spectrophotometer combined with a similarity index (SI) method was evaluated to identify meat samples sourced from exotic and traditional meat species. Fresh meat cuts of lamb (Ovis aries), emu (Dromaius novaehollandiae), camel (Camelus dromedarius), and beef (Bos taurus) sourced from a commercial abattoir were used and analyzed using a hand-held NIR spectrophotometer. The NIR spectra of the commercial and exotic meat samples were analyzed using principal component analysis (PCA), linear discriminant analysis (LDA), and a similarity index (SI). The overall accuracy of the LDA models was 87.8%. Generally, the results of this study indicated that SI combined with NIR spectroscopy can distinguish meat samples sourced from different animal species. In future, we can expect that methods such as SI will improve the implementation of NIR spectroscopy in the meat and food industries as this method can be rapid, handy, affordable, and easy to understand for users and customers.

Effects of incorporating processed Acacia seed as an emulsifying agent on the quality attributes of beef sausage.

In this study, partial or full replacement of 6% soy protein isolate (SPI) with 2, 4 and 6% roasted Acacia seed flour (ASRo) and Acacia seed protein concentrates (ASPC) in emulsified beef sausage were investigated. Emulsion stability and cooking loss were lower in samples formulated with ASPC at all levels and control samples compared to ASRo formulated samples. ASRo generated softer and less chewy sausages than ASPC. Cooked 2% ASPC sausages had similar L* and a* values as the control but with lower colour difference (ΔE) values that were similar to cooked 6% SPI sausages' values. An organized protein network structure was observed in the sausages formulated with ASPC at all levels and in the control samples. Therefore, ASPC, particularly at 2 and 4% inclusion, can be used as a functional ingredient to prepare emulsified beef sausages with good quality attributes.

Pre-slaughter stress mitigation in goats: Prospects and challenges.

Over the years, the handling of goats (loading, transport, unloading, time spent in lairage) prior to slaughter as well as the slaughter process (stunning, and bleeding) has largely applied to other livestock which impairs the wellbeing of goats as well as their products due to the difference in behavior among species. Numerous factors (feeding management, production systems, environmental conditions, and physiological status of the animals) predispose goats to pre-slaughter stress, resulting in increased stress responses during the transport, lairage, and slaughter process that influence the meat quality attributes. Goats are more susceptible to pre-slaughter stress relative to other ruminants. In this review, stress factors relating to goats, indicators as well as management, were elucidated which will assist producers in making informed decisions on minimizing goat stress for the betterment of the meat quality and goat industry as a whole.

Monitoring Compositional Changes in Black Soldier Fly Larvae (BSFL) Sourced from Different Waste Stream Diets Using Attenuated Total Reflectance Mid Infrared Spectroscopy and Chemometrics.

Black soldier fly (Hermetia illucens, L.) larvae are characterized by their ability to convert a variety of organic matter from food waste into a sustainable source of food (e.g., protein). This study aimed to evaluate the use of attenuated total reflectance (ATR) mid-infrared (MIR) spectroscopy to monitor changes in the composition as well as to classify black soldier fly larvae (BSFL) samples collected from two growth stages (fifth and sixth instar) and two waste stream diets (bread and vegetables, soy waste). The BSFL samples were fed on either a soy or bread-vegetable mix waste in a control environment (temperature 25 °C, and humidity 70%). The frass and BSFL samples harvested as fifth and sixth instar samples were analyzed using an ATR-MIR instrument where frequencies at specific wavenumbers were compared and evaluated using different chemometric techniques. The PLS regression models yield a coefficient of determination in cross-validation (R2) > 0.80 for the prediction of the type of waste used as diet. The results of this study also indicated that the ratio between the absorbances corresponding to the amide group (1635 cm−1) and lipids (2921 + 2849 cm−1) region was higher in diets containing a high proportion of carbohydrates (e.g., bread-vegetable mix) compared with the soy waste diet. This study demonstrated the ability of MIR spectroscopy to classify BSFL instar samples according to the type of waste stream used as a diet. Overall, ATR-MIR spectroscopy has shown potential to be used as tool to evaluate and monitor the development and growth of BSFL. The utilization of MIR spectroscopy will allow for the development of traceability systems for BSFL. These tools will aid in risk evaluation and the identification of hazards associated with the process, thereby assisting in improving the safety and quality of BSFL intended to be used by the animal feed industry.

Carcass and Offal Yields of Farmed Common Eland (Taurotragus oryx) Males, as Affected by Age and Immunocastration.

This study investigated the effects of immunocastration and slaughter age on the carcass yield performance of intensively farmed common eland males. Eighteen male eland (five immunocastrated juveniles, three intact juveniles, five immunocastrated sub-adults, and five intact sub-adults) were finished for four months, after which their carcass, offal, primal cut, and individual muscle yields were determined. Juveniles were ~6 months of age at the start of the experiment, while sub-adults were ~1.5 years old. Primal cuts were dissected to determine the percentage yields of meat, bones (with tendons), separable fat, and trimmings. Immunocastration had no effect on offal or carcass yields. While sub-adults had increased individual muscle yields, juveniles had greater proportionate yields of primal cuts and a greater total high-value: low-value meat ratio. Whilst slaughtering younger male eland could provide additional economic advantages, this should be considered being against changing marketing trends.