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Meat is a rich source of different volatile compounds. The final flavor of meat products depends on the raw material and processing parameters. Changes that occur in meat include pyrolysis of peptides and amino acids, degradation of sugar and ribonucleotides, Maillard's and Strecker's reactions, lipid oxidation, degradation of thiamine and fats, as well as microbial metabolism. A review of the volatile compounds' formation was carried out and divided into non-thermal and thermal processes. Modern and advanced solutions such as ultrasounds, pulsed electric field, cold plasma, ozone use, etc., were described. The article also concerns the important issue of determining Volatile Organic Compounds (VOCs) markers generated during heat treatment. [ABSTRACT FROM AUTHOR]

Synthetic antioxidants such as butylated hydroxyl toluene (BHT) added to meat products have been actually restricted because of their toxic activity. This fact encourages the application of natural antioxidants as a protection from lipid oxidation process. Hence, the effect of addition of Solanum lycopresicum L. extract to pork and beef meatballs during frozen storage (-18°C/90 days) was investigated on physicochemical parameters, antioxidant activity and flavour. In the study, three kinds of meatballs were analysed: control (C) without antioxidant; with added BHT (0.01%) and with Solanum lycopresicum L. extract (1%, ET). Addition of 1% of Solanum lycopresicum L. extract to beef and pork meatballs ET resulted in a significant (P<0.05) decrease in lipid oxidation and increased redness stability. In conclusion, the addition of Solanum lycopresicum L. extract (1%) as a natural plant antioxidant to steamed beef and pork meatballs during frozen storage can result in reduced lipid oxidation level, stabilized red colour and intensity of meaty flavour. [ABSTRACT FROM AUTHOR]

Many people are increasingly interested in a vegetarian or vegan diet. Looking at the research and the available options in the market, there are two generations of products based on typical proteins, such as soy or gluten, and newer generation proteins, such as peas or faba beans, or even proteins based on previously used feed proteins. In the review, we present the characteristics of several proteins that can be consumed as alternatives to first-generation proteins used in vegan foods. In the following part of the work, we describe the research in which novel protein sources were used in terms of the product they are used for. The paper describes protein sources such as cereal proteins, oilseeds proteins coming from the cakes after oil pressing, and novel sources such as algae, insects, and fungus for use in meat analog products. Technological processes that can make non-animal proteins similar to meat are also discussed, as well as the challenges faced by technologists working in the field of vegan products. [ABSTRACT FROM AUTHOR]

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In view of the growing expectations of meat products consumers (quality and sensory properties), the meat industry must develop functional products to meet the consumer requirements. In the experiment, the influence of oat β-glucan, canola oil and both on the proximate composition, fatty acid profile, volatile compounds profile and sensory properties of beef burgers was analyzed. The beef tallow replacement by β-glucan, canola oil or both decreased the SFA and increased PUFA content. The consumption of one portion of product with canola oil and β-glucan can provide 57.6% of the daily amount of linolenic acid (C18:3n3). Volatile compounds analysis of grilled samples showed the presence of 1-penten-3-one and 2-methylpropanal only in case of groups with canola oil and butane-2-one in β-glucan group. This strategy improves not only the nutritional value but also the sensory properties and consumer acceptance. The obtained product may be labelled with health claims regarding oat β-glucan. [ABSTRACT FROM AUTHOR]

There are many reasons why consumers and food producers are looking for alternatives to meat and meat products, which includes the following: health, environmental or ethical aspects. This study reviews recent scientific reports on meat analogues. The scope of the review includes the following: formulation and nutritional value; health safety and legal regulations; manufacturing and processing technologies including the latest developments in this area; product availability on the food market; and consumer attitudes towards meat analogues. The analysis of the literature data identified technological challenges, particularly in improving consumer acceptability of meat analogues. Among the risks and limitations associated with the production of meat analogues, the following were identified: contamination from raw materials and the risk of harmful by-products due to intensive processing; legal issues of product nomenclature; and consumer attitudes towards substituting meat with plant-based alternatives. The need for further research in this area, particularly on the nutritional value and food safety of meat analogues, was demonstrated. [ABSTRACT FROM AUTHOR]

Polycyclic aromatic hydrocarbons (PAHs) are organic food contaminants of natural or anthropogenic origin, and are considered carcinogenic and mutagenic. Thus, their content in food products must be controlled. PAHs can be formed as by-products of technological processes e.g., smoking and grilling. The analysis of scientific studies and technological solutions enabled identification of factors that influence PAHs profile and content in products subjected to thermal processing. The objective of this paper was to examine the various possibilities of optimization of technological solutions that could reduce the risk of PAHs formation in food. The presented strategies for reduction of PAHs contamination in meat includes modification of the process parameters and methods of handling the half products and ready products. Reduction of PAHs levels in smoked or grilled products can be achieved using the appropriate fuel, placing the product at a greater distance from the heat source or using a barrier between the heat source and product, reducing the duration and temperature of the thermal treatment, and choosing products with lower fat content and preparing them appropriately e.g. by wrapping or using additives that reduce the formation of PAHs such as marinates with acidic pH that contain phenolic compounds. • Thermal processing parameters affect the PAH content in smoked and grilled products. • Natural casing and high fat content increase the PAH content in the product. • Wrapping, pre-heating and marinating may decrease the PAH content in the product. • Optimization of technological solutions can reduce the risk of PAH formation in food. [ABSTRACT FROM AUTHOR]