key: cord-1052693-9udnxsa6 authors: Pateiro, Mirian; Domínguez, Rubén; Lorenzo, José M. title: Recent Research Advances in Meat Products date: 2021-06-07 journal: Foods DOI: 10.3390/foods10061303 sha: d53606b5f80f2aa52a6c9e3e10461b9153182fd6 doc_id: 1052693 cord_uid: 9udnxsa6 Recent trends in meat products have their origin in the new needs of consumers that are related to nutrition, health concerns, well-being and natural products [...]. storage. At the beginning of storage, the addition of C. cibarius has a trivial influence on the color characteristics of the product, since the total color difference (∆E) values were lower than 3, considered as the limit from which these differences are considered noticeable [11] . These values increased at the end of storage due to the increase in redness (a*), and the decrease in lightness (L*) and yellowness (b*). Regarding texture, no negative effect was observed in frankfurters. Only slight differences were found between treated samples and the control for hardness and chewiness. C. cibarius significantly reduced the formation of total aerobic mesophilic bacteria during storage. Finally, frankfurters produced with C. cibarius had a partial improvement of odor, taste, and overall quality. The incorporation of C. cibarius did not modify, but even improved, the technological and sensory properties of the product, therefore it could be used as a natural ingredient to extend the shelf life of frankfurters during chilled storage. Ethanol extract of mesquite leaf (EEML) was also suggested by Ramírez-Rojo et al. [12] as a good strategy to prevent lipid oxidation in pork patties. In this regard, a high correlation was found between its polyphenol content (total phenolic content (TPC) of 278.5 mg gallic acid equivalent (GAE)/g, and total flavonoid content (TFC) of 226.8 mg rutin equivalents (RE)/g) and its antioxidant activity (high values for DPPH • radical scavenging activity (FRSA) and reducing power assay (RPA) at 100 µg/mL). Two levels (0.05% and 0.1%) of EEML were added to pork patties, and their effect on physicochemical parameters, lipid oxidation, total antioxidant capacity, and sensory attributes during refrigerated storage were studied. The results were compared to those found in samples without antioxidant and in two positive controls with ascorbic acid and BHT at 0.02%. The addition of EEML did not modify the chemical composition of the patties, while significant differences were found for color and lipid oxidation. Although initially the incorporation of EEML reduced the light pink color of the samples by 27.8% and increased the b* values by 42.1%, in comparison with the control group, at the end of storage patties with EEML displayed the highest a* values. This is in accordance with the values found for metmyoglobin (MMb) in samples with EEML. These values were below the limit that could influence consumers' purchasing intention (<40% of formation). EEML also improved the oxidative stability of pork patties, even more effectively than potent antioxidants such as BHT, showing the lowest conjugated dienes and TBARS values (40% and 90% of inhibition, respectively). Regarding sensory analysis, there were no significant differences between treatments in color, appearance, odor, flavor, juiciness, fat sensation, and firmness of the cooked pork patties. These results suggest that EEML has great potential as a natural antioxidant in meat products. As previously mentioned, natural extracts can extend the shelf life of fresh meat and meat products, but they can also improve their health-related characteristics [13] [14] [15] . In this regard, propolis has been proposed as an ingredient to increase the shelf life of meat products [16] . Previous studies have demonstrated that its extracts have potential health effects, antimicrobial and antioxidant activity. These effects are dependent on the botanical source, season of collection, and phenolic composition [17] . Vargas-Sánchez et al. [18] evaluated the use of propolis extract (PEE) as an antioxidant to improve the oxidative stability of fresh patties during refrigerated storage. The extract was characterized by a high TPC (>400 mg GAE/g), RPA (>50% of reduction), and FRSA (>50% of radical inhibition), with galangin (52.4 mg/g), pinocembrin (44.5 mg/g) and naringenin (27.3 mg/g) the most abundant flavonoids identified. This phenolic content and antioxidant activity were also observed in treated samples (2% of PEE) during storage. Thus, samples treated with PEE showed higher TPC (55.8% and 46.9%) and FRSA (97.8% and 97.9%) than those obtained for control in beef and pork patties, respectively. At the end of storage, positive effects were observed in color parameters, obtaining the highest a* values in samples treated with PEE (15.0 and 15.7 for beef and pork patties, respectively). In addition, the incorporation of PEE showed the largest decreases in the formation of MMb, followed by samples treated with ascorbic acid and BHT, maintaining the values below the limits that could lead to the rejection of the products by the consumer. The oxidative stability of beef and pork patties increased with the incorporation of PEE, displaying a reduction in lipid (80-88.7% of inhibition) and protein (30.6-47.3% of inhibition) oxidation throughout storage. In the first case, samples treated with antioxidants did not exceed the limit value (higher than 0.6 mg MDA/kg) commonly used as a marker of rancid flavor in meat products [19] . The phenolic compounds identified in PEE, such as quercetin, pinocembrin, kaempferol, and luteolin, would be responsible for the inhibition of the malondialdehyde formation. Similar behavior was observed in protein oxidation, where gallic acid and some flavonols would be the inhibitors of carbonyl compounds. Although the authors did not evaluate the effect of PEE on sensory attributes, it is assumed that the reduction in lipid oxidation would avoid the reduction in sensory qualities associated with changes in color, texture, and appearance of rancid odor and flavor. Listeria monocytogenes is among the pathogenic strains that can put food safety at risk [20] . Raw poultry, processed meat, and ready-to-eat meat products can be contaminated with this microorganism in the slaughterhouse or in different processing steps. Skowron et al. [21] assessed the prevalence and drug susceptibility of Listeria monocytogenes from various types of meat (pork, beef, and poultry). The results showed that most L. monocytogenes were isolated from poultry, with 32.5% of strains sensitive to all tested antibiotics. Most strains tested were resistant to cotrimoxazole and meropenem, followed by erythromycin, penicillin, and ampicillin. Therefore, it is necessary to use antimicrobials that would allow the microbial load to be reduced or inhibited, thus extending the shelf life of meat products. The current situation that exists with the COVID-19 crisis makes consumers more worried than ever about their health and well-being [22] , which, together with the recommendations of international organizations, is forcing the meat industries to reformulate their products for healthier ones. In this regard, several strategies have been developed to produce low-sodium meat products, despite the fact that NaCl is a widely used preservative in the meat industry [23] . However, it is still necessary to know in detail the effect of salt replacers on specific characteristics (texture, flavor, appearance, moisture, and shelflife) that are highly valued by the consumers. Vargas-Ramella et al. [24] evaluated the effect of NaCl replacement in the physicochemical quality, volatile and sensorial profile of dry-cured deer cecina. Two salt mixtures were used as NaCl substitutes: mixture I (30% NaCl-70% KCl) and mixture II (30% NaCl-50% KCl-15% CaCl 2 -5% MgCl 2 ). This partial replacement had a significant effect on ash and therefore on mineral content (Ca, K, Mg, and Na), coinciding with the composition of each treatment formulation. In this way, mixture II presented higher contents of Mg (104.09 vs. 44.10 mg/100 g) and Ca (265.85 vs. 12.08 mg/100 g) than those observed in mixture I. Lipid oxidation was also affected by NaCl replacement, with control batch the one that showed the greatest values (3.28 vs. 2.60 and 2.41 mg MDA/kg for control, mixture I and II, respectively). Concerning the volatile compounds, this study confirmed that the generation of volatiles depends on the salt formulations used during the salting stage. Acids (28.72% and 22.95%), followed by hydrocarbons (19.73% and 21.90%) and ketones (19.37% and 20.74%) were the most abundant in control and mixture II treatments, respectively. On the contrary, acids (28.12%), ketones (19.80%), and hydrocarbons (18.83%) were the most prominent in samples treated with mixture I. Regarding hexanal, considered the greatest indicator of lipid oxidation in dry-cured meat, the results were in disagreement with those found in previous studies. In this case, the replacement of NaCl by KCl did not have a pro-oxidative effect and did not result in increased lipid oxidation and hexanal formation. In contrast, total amounts of free fatty acids and free amino acids, indicators of the lipolysis and proteolysis processes, were not affected by NaCl replacement. Therefore, in the treated samples these phenomena occurred in a very similar way to what happened with the control. Oleic, palmitic, linoleic, stearic and linolenic were the most important fatty acids; while leucine, phenylalanine, alanine, valine, isoleucine, methionine, cysteine and proline were the free amino acids that displayed significant differences among treatments. Except for proline and valine, higher values were obtained in samples salted with alterna-tive salt mixtures. This suggests that it is very important to establish an adequate NaCl replacement, since some of these free amino acids are related to the formation of volatile compounds that contribute to flavor development in the dry-cured products [25] . Therefore, the sensorial properties of the products could be affected. In fact, cecina manufactured with 100% NaCl and salt mixture I had the highest acceptance scores, not observing differences between the two batches. Another strategy for the production of healthier meat products is to improve the nutritional quality by reducing saturated fat in meat products [26, 27] . Carvalho et al. [28] used turkey meat, affected by white-striped myopathy, to develop low-fat cooked sausages with chitosan (1.5% and 3%). This incorporation of chitosan would lead to obtaining a functional product, since it would increase the proportion of fibers in the diet. The resulted product reflected the antioxidant capacity of chitosan, as well as its emulsifying and water retention capacity. In this way, chitosan improved the oxidative stability since TBARS were below the limits of quantification after processing and 56 storage days. In the case of lipid-derived volatiles, a clear antioxidant activity of chitosan was observed, decreasing the release of aldehydes such as hexanal and nonanal. According to the results found by other authors, the inclusion of chitosan increased hardness, since chitosan would act as a binder, thus promoting the formation of a stronger gel with myosin and trapping water. Finally, although samples treated with chitosan received the lowest scores for all sensory attributes, these treatments did not differ from control sausages. Along with healthy products, consumers also demand quality products linked to upbringing and natural food, obtained with local breeds, better adapted to the environment, since they associate meat from these animals with high quality products [29] . López-Pedrouso et al. [30] evaluated the physicochemical parameters and sensory profile of three Spanish cattle breeds (Asturiana de los Valles, Retinta and Rubia Gallega) under different livestock production systems and pre-slaughter handling conditions. These studies would open a new way to find out the best strategy for the future development of the meat industry in autochthonous breeds, since it would allow to differentiate these products in the meat market. Active packaging films with natural antioxidants to be used in meat industry: A review Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review Berries extracts as natural antioxidants in meat products: A review A comprehensive review on lipid oxidation in meat and meat products Lipid Oxidation Derived Aldehydes and Oxysterols Between Health and Disease Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: An overview Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review Effect of the addition of edible mushroom flours (Agaricus bisporus and Pleurotus ostreatus) on physicochemical and sensory properties of cold-stored beef patties The effect of Cantharellus cibarius addition on quality characteristics of frankfurter during refrigerated storage Screening of antioxidant, antimicrobial and antiradical activities of twelve selected Serbian wild mushrooms Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life Inclusion of ethanol extract of mesquite leaves to enhance the oxidative stability of pork patties Natural antioxidants in processing and storage stability of sheep and goat meat products Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage Plant extracts obtained with green solvents as natural antioxidants in fresh meat products Application of propolis in antimicrobial and antioxidative protection of food quality-A review In Bee Propolis: Properties, Chemical Composition, Applications, and Potential Health Effects Propolis extract as antioxidant to improve oxidative stability of fresh patties during refrigerated storage Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products Assessment of the prevalence and drug susceptibility of Listeria monocytogenes strains isolated from various types of meat Covid-19 pandemic effects on food safety-Multi-country survey study Metallic-based salt substitutes to reduce sodium content in meat products Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté Novel strategy for developing healthy meat products replacing saturated fat with oleogels Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan Effect of breed and finishing diet on growth performance, carcass and meat quality characteristics of Mos young hens Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems The effects of adding the decoction extract (0.75% and 1.5%) on the physicochemical, microbiological, and sensory quality of frankfurters were evaluated during refrigerated The authors declare no conflict of interest.