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Enzymatic interesterification gives the possibility to obtain a wide range of lipids with a modified structure. In the present study, model meat batters were produced from chicken breast muscles and enzymatically interesterified fats: milkfat:rapeseed oil (3:2 w/w). Fatty acids composition and their positional distribution in triacylglycerol, melting profile and oxidative stability have been determined in fats used for interesterification, after interesterification and extracted from meat batters. In meat batters, the physiochemical parameters were determined. Interesterified fats were characterized by significantly lower induction times than noninteresterified fat (85.29 and 18.21 min, respectively). Meat batters were also characterized by a lower oxidative stability of lipid fraction (24.90 and 13.67 min) than lipids used to their production. A higher content of unsaturated fatty acids was found in meat batters with noninteresterified and interesterified fats (69.40% and 70.03%, respectively) than in the control meat batter with a pork jowl (58.63%). In comparison to the control product, meat batter prepared with interesterified mixture was characterized by significantly lower apparent viscosity. In the analyzed meat batters, there were no differences in thermal drip and penetration force. The incorporation of interesterified milkfat with rapeseed oil in model meat batters can be a strategy to improve the nutritional quality without adversely affecting the quality characteristics.

The aim of this study was to determine the effect of Salvia officinalis L. (sage) preparations on the storage stability of vacuum-packed low-pressure mechanically separated meat (MSM) from chickens stored at −18°C for 9 mo. Chilled low-pressure MSM coming from 4 production batches was obtained from the plant located in north-eastern Poland. All sage preparations—a water extract, ethanol extracts, and an essential oil—were prepared and added to the MSM under laboratory conditions. Five samples of low-pressure MSM were prepared that differed in terms of the type of sage preparation added: control—without addition of sage, WE—2.0% addition of water extract from sage, E40—2.0% addition of 40% (vol/vol) ethanol extract from sage, E70—2.0% addition of 70% (vol/vol) ethanol extract from sage, and EOS—0.1% addition of essential oil from sage. The MSM samples were assessed immediately after arrival into the laboratory and after 1, 2, 3, 4, 6, and 9 mo of storage. The quality changes of MSM samples were determined on the basis of the thiobarbituric acid reactive substances (TBARS) index and microbial analyses. On the basis of the TBARS index it was proved that addition of essential oil and (40% and 70% (vol/vol)) as well as water extracts of sage significantly (P 0.05) differences between the preparations. In conclusion, it was found that sage preparations are rich in bioactive compounds. Due to their antioxidant and antibacterial properties, especially sage oil and ethanol extracts may be recommended as an auxiliary factor to prolong the storage stability of frozen, vacuum-packed low-pressure MSM from chickens.

A beneficial aspect of the use of fiber preparations in the meat industry is the improvement of some quality characteristics of meat products. However, the preparation added in the amount of 3 or 6% may affect their color. The effect of the addition of barley, wheat and oat fiber preparations with different fiber lengths, in quantities allowing the product to be indicated as “high in fiber” or “source of fiber”, to pasteurized or sterilized medium-grounded canned meat products on their color, was determined. In the obtained canned meat products, the basic chemical composition and the L*, a* and b*, C* (Chroma) and h* (hue angle) color components were determined. The addition of the barley fiber preparation BG 300 to the model canned meat products caused a significant (p ≤ 0.05) darkening and an increase in the proportion of yellow color. In an industrial practice, this may result in poorer consumer acceptance of the meat product. Fiber length of wheat and barley fiber had no effect on the color components of products. The 6% addition of the wheat fiber preparations WF 200R and WF 600R or the oat fiber preparations HF 200 and HF 600 caused an apparent lightening of their color (ΔE &gt, 2) compared to the control products.

Intrauterine growth restricted (IUGR) pigs are characterized by high perinatal mortality and dysfunction of internal organs, adipose, and muscle tissues. However, little is known about the post-weaning performance and meat quality of the IUGR pigs. The aim of this study was to compare normal pigs and pigs with IUGR from birth until slaughter, also with respect to their meat quality. Pigs with the IUGR achieved lower slaughter weight but did not differ significantly from normal pigs in terms of their meat content. The IUGR did not negatively affect the culinary quality of the obtained meat, including its content of basic chemical components and energy value, as well as hardness, chewiness, cohesiveness, elasticity, and penetration force. The meat of the IUGR pigs, when compared to the meat of normal pigs, was characterized by higher pH, lower EC (Electrical Conductivity) and drip loss, it was also tenderer and obtained higher scores in sensory evaluation of taste, smell, and general desirability. Therefore, such raw material can be appreciated by the consumers and can be used for the production of culinary portions similarly to the raw material obtained from normal pigs.

The aim of this study was to evaluate the quality of model homogenized sterilized canned meat products produced with wheat fiber preparations (WF 200 R or WF 600 R) with different fiber lengths used in the amount of 3% or 6% by weight of the batter. Basic chemical composition (water, protein, fat, collagen and salt content), pH level, water activity, thermal drip, CIEL*a*b* color components, texture parameters (TPA, shear force) and sensory quality were determined. The addition of 3% or 6% of wheat fiber preparations did not affect the basic chemical composition, water activity and pH of products. The 6% addition of both fiber preparations caused lightening of the color of the meat blocks. Products with the addition of both wheat fiber preparations were characterized by significantly (p &le, 0.05) higher hardness than the control product. Sensory quality of products, except tastiness, with the addition of wheat fiber preparations did not differ from the control product. There was no significant effect of wheat fiber length on the quality of meat blocks. Both lightening the color of canned meat blocks produced with the addition of wheat fiber preparation, as well as increasing their hardness, is desirable and contributes to increasing the quality of products.

In the study, lard, noninteresterified mixture of lard and rapeseed oil, and interesterified mixture of these fats were used in the production of meat batters. The quality (apparent viscosity, thermal drip, texture–penetration force, L*, a*, and b* color components) of model meat batters was determined. The researches also included an oxidative stability study of fat extracted from meat batters and fats used in their production process. Meat batters produced with noninteresterified fat or interesterified mixture of these fats were characterized by lower apparent viscosity (424 × 10−1 and 315 × 10−1 Pa s) and values of penetration force (6.1 and 5.3 N) in comparison with meat batter produced with lard (503 × 10−1 Pa s, 7.6 N, respectively). However, there was no significant influence of these fats addition on the thermal drip. Interesterification of lard and rapeseed oil mixtures can result in the production of a new fat with valuable functional properties. Interesterification caused a significant decrease in induction time (from 70.3 to 21.6 min) and onset oxidation temperatures (from 162–193.7 to 136–154°C) in obtained fat in each heating rate. Fats extracted from meat batters were characterized by lower onset oxidation temperatures (135.1–160°C for meat batters with noninteresterified fats and 132–152°C for batters with interesterified fats) and lower induction time (11.9 and 10.9 min) than fats used in meat batters. Oxidation parameters can help in the assessment of resistance of modified fat and meat batters to oxidative deterioration.

This paper describes a study on the determination of sensory quality of chicken breast muscles packaged with a PVC overwrap and under high-oxygen modified atmosphere (MAP: 75% O2 and 25% CO2), and stored in the display case (exposure to light and temperature fluctuations). For a more complete characterization of the raw material, the volume of drip loss in the package, and meat pH, L*, a*, and b* color components were measured. For comparison purposes, the quality of meat maintained under dark cold storage was also evaluated (control samples). In total, 64 PVC overwrap and 64 MAP packages were evaluated. Chicken breast muscles stored in the display case on PVC overwrap and in MAP packaging presented acceptable, despite but not the highest sensory quality until days 7 and 8 of storage, respectively. The meat under dark cold storage maintained high quality until the end of the experiment. When stored in the display case, packaging in MAP allowed extending chicken breast meat shelf life by at least 1 day in comparison with PVC overwrap packaging.

The aim of this study was to determine the effectiveness of computer vision system (CVS) to detect meat defects of m. longissimus lumborum (LL) in industrial settings. The material consisted of 230 muscles. Based on pH1 (45 min) and pH2 (24 h post-mortem) meat classification into quality groups was conducted. To give more precise characterization of the raw material (proving the defect or not) the electrical conductivity (EC), drip loss, thermal drip and water holding capacity (WHC) were determined. The color of the meat in CIEL*a*b* and by CVS was measured and the study into how the CVS can be employed in meat defect detection was done. It was found that it is possible to employ the CVS to detect PSE (pale, soft, exudative) and DFD (dark, firm, dry) and to classify meat into quality groups. It was not possible to differentiate RSE (red, soft, exudative) from RFN (red, firm, normal) meat in this study. The highest accuracy of raw material classification using the CVS method was reported for the HSL (hue, saturation, lightness) color parameters at 81.7%. Therefore, the computer vision system can be employed for rapid analysis of the quality of pork m. longissimus lumborum under industrial conditions.

The aim of this research was to apply color parameters determined with the computer vision systems (CVS) in detection of PSE (pale, soft, exudative) porcine semimembranosus muscles. Based on pH measurements taken 24 h post mortem , meat were classified into two quality groups: RFN (red, firm, normal, non-exudative) and PSE. The color parameters were evaluated using the CVS and in CIE L*a*b* scale. In order to confirm or deny incidence of PSE the selected characteristics of technological quality of meat were also determined. Using CVS and CIE L*a*b* the considerable differences in color lightness for PSE were observed when compared to normal meat. The obtained correlation and determination coefficients between color parameters characterized by lightness reached low values 0.44 and 19.4%, respectively. Considerable dispersion of results and overlapping ranges of color parameters obtained for selected meat quality groups have proven the possibility of CVS application for m. semimembranosus classification to be limited.

The aim of this study was to evaluate selected quality attributes of pork longissimus lumborum (LL) muscle characterized by Rfn and PSe occurrence considering its microstructure. The material used in the research was 100 pork meat samples of normal quality (RFN – red, firm, normal, non-exudative) and 100 pork meat samples with PSe defect. The digital images of microstructure of selected meat samples were captured and some quality attributes, including ph level, drip loss, electrical conductivity (ec), water holding capacity (Whc) and ciel*a*b* parameters, were determined. Based on the findings obtained it was concluded that PSE meat (pH24h≤5.5) was characterized by higher degradation of muscle fibre structure when compared with the normal meat (RFN). The differences in the microstructure of PSE and RFN meat influenced the colour, electrical conductivity, drip loss and WHC of the meat. The PSE meat was characterized by a signifi- cantly lighter color and significantly higher electrical conductivity, along with more intense drip loss and worsened water holding capacity in comparison with Rfn meat.

The purpose of this research was to evaluate the possibility of using computer vision systems (CVS) to detect DFD beef. The experimental material consisted of beef obtained from 60 carcasses (M. semimembranosus) that were 48 h postmortem. The beef was classified into 2 quality groups according to pH: normal (pH < 5.8) or DFD (pH ≥ 5.8). L*, a*, and b* color components were determined in the experimental materials using both CIELab and a CVS using 3 color models: RGB (red, green, blue), HSV (hue, saturation, value), and HSL (hue, saturation, lightness). The total heme pigment content also was determined. As determined by both CIELab and CVS, DFD meat was characterized by a darker color than normal beef. Color lightness, as determined using both CIELab and CVS, can also be used to detect DFD beef. A significant relationship was found between V (r = -0.79) and L (r = -0.77) using CVS and pH, which is an indicator of DFD beef. This finding indicates the possibility of using these color components to assess the pH level of beef.

Celem pracy bylo określenie wplywu rodzaju obrobki termicznej oraz czasu przechowywania na jakośc pasztetow z odściegnionego miesa drobiowego (Baader). Nie zaobserwowano istotnego wplywu rodzaju obrobki termicznej na analizowane wyrozniki jakości. Dwumiesieczne przechowywanie pasztetow pasteryzowanych spowodowalo istotne zmniejszenie ilości wycieku termicznego oraz pH, a takze istotne zwiekszenie wartości parametru barwy a* oraz ogolnej oceny sensorycznej barwy. Pasztety sterylizowane przechowywane przez dwa i cztery miesiące charakteryzowaly sie istotnie nizszą wartością pH w porownaniu z pasztetami analizowanymi po uplywie 48 godz. od produkcji oraz istotnie wyzszym wspolczynnikiem TBA po 4 miesiącach przechowywania w porownaniu z pasztetami analizowanymi po wyprodukowaniu.

The aim of this study was an attempt to use computer image analysis (CIA) to detect PSE (pale, soft, exudative) defect in pork meat. Material for the study was 50 slices obtained from pork longissimus muscles (m. longissimus) from 50 different animals. Based on measurements of pH, electrical conductivity, color lightness (L*), sixteen of the slices were classified as PSE meat. Another sixteen slices showed features of a normal meat. Photos of tested meat slices were taken and analyzed with computer image analysis. The article presents the data in three color models: RGB, HSV/HSB and HSL. Obtained results demonstrate the possibility of using V/B values (HSV/HSB model), L (HSL model) and the R, G, B values with the RGB model to detect PSE defect in pork meat.