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Bureš D, Needham T, Bartoň L, Lebedová N, Kotrba R, Řehák D, Kučerová I, Klouček P, Hoffman LC. Consumer acceptance and quality of game meat "droëwors" sausages with different levels of added fat. Meat Sci 2024; 210:109424. [PMID: 38219545 DOI: 10.1016/j.meatsci.2024.109424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 12/31/2023] [Accepted: 01/02/2024] [Indexed: 01/16/2024]
Abstract
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.
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Affiliation(s)
- Daniel Bureš
- Department of Food Quality, Faculty of Agrobiology, Food and Natural Sciences, Czech University of Life Sciences Prague, Kamýcká 129, Prague - Suchdol, 165 00, Czech Republic; Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic.
| | - Tersia Needham
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague-Suchdol, Czech Republic
| | - Luděk Bartoň
- Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic
| | - Nicole Lebedová
- Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic
| | - Radim Kotrba
- Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic; Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague-Suchdol, Czech Republic
| | - Dalibor Řehák
- Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic
| | - Iva Kučerová
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague-Suchdol, Czech Republic
| | - Pavel Klouček
- Department of Food Quality, Faculty of Agrobiology, Food and Natural Sciences, Czech University of Life Sciences Prague, Kamýcká 129, Prague - Suchdol, 165 00, Czech Republic
| | - Louwrens C Hoffman
- Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Digital Agricultural Building, 8115, Office 110, Gatton 4343, Australia
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Mediani A, Hamezah HS, Jam FA, Mahadi NF, Chan SXY, Rohani ER, Che Lah NH, Azlan UK, Khairul Annuar NA, Azman NAF, Bunawan H, Sarian MN, Kamal N, Abas F. A comprehensive review of drying meat products and the associated effects and changes. Front Nutr 2022; 9:1057366. [PMID: 36518998 PMCID: PMC9742493 DOI: 10.3389/fnut.2022.1057366] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 11/11/2022] [Indexed: 08/13/2023] Open
Abstract
Preserving fresh food, such as meat, is significant in the effort of combating global food scarcity. Meat drying is a common way of preserving meat with a rich history in many cultures around the globe. In modern days, dried meat has become a well enjoyed food product in the market because of its long shelf-life, taste and health benefits. This review aims to compile information on how the types of meat, ingredients and the used drying technologies influence the characteristics of dried meat in physicochemical, microbial, biochemical and safety features along with technological future prospects in the dried meat industry. The quality of dried meat can be influenced by a variety of factors, including its production conditions and the major biochemical changes that occur throughout the drying process, which are also discussed in this review. Additionally, the sensory attributes of dried meat are also reviewed, whereby the texture of meat and the preference of the market are emphasized. There are other aspects and concerning issues that are suggested for future studies. It is well-known that reducing the water content in meat helps in preventing microbial growth, which in turn prevents the presence of harmful substances in meat. However, drying the meat can change the characteristics of the meat itself, making consumers concerned on whether dried meat is safe to be consumed on a regular basis. It is important to consider the role of microbial enzymes and microbes in the preservation of their flavor when discussing dried meats and dried meat products. The sensory, microbiological, and safety elements of dried meat are also affected by these distinctive changes, which revolve around customer preferences and health concerns, particularly how drying is efficient in eliminating/reducing hazardous bacteria from the fish. Interestingly, some studies have concentrated on increasing the efficiency of dried meat production to produce a safer range of dried meat products with less effort and time. This review compiled important information from all available online research databases. This review may help the food sector in improving the efficiency and safety of meat drying, reducing food waste, while maintaining the quality and nutritional content of dried meat.
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Affiliation(s)
- Ahmed Mediani
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | | | | | | | - Sharon Xi Ying Chan
- Faculty of Science, Universiti Teknologi Malaysia, Johor Bahru, Johor, Malaysia
| | | | - Noor Hanini Che Lah
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | - Ummi Kalthum Azlan
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | | | - Nur Aida Fatin Azman
- Faculty of Information Science and Technology, Multimedia University, Malacca, Malaysia
| | - Hamidun Bunawan
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | - Murni Nazira Sarian
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | - Nurkhalida Kamal
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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Kim DH, Kim YJ, Shin DM, Lee JH, Han SG. Drying Characteristics and Physicochemical Properties of Semi-Dried
Restructured Sausage Depend on Initial Moisture Content. Food Sci Anim Resour 2022; 42:411-425. [PMID: 35611074 PMCID: PMC9108952 DOI: 10.5851/kosfa.2022.e12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 11/06/2022] Open
Abstract
Semi-dried restructured sausages are restructured meat products with a high
nutritional and economic value. However, excessively long drying times can have
negative effects on the energy consumption, texture, and sensory properties of
semi-dried restructured sausages. The objective of this study was to investigate
the effects of different water contents on the drying and physicochemical
characteristics of semi-dried restructured sausages. Sausages were prepared with
different initial moisture contents (0%−50%) and drying
time (0−580 min). The drying characteristics, including the drying rate,
effective moisture diffusivity, and water activity of sausage were significantly
improved as the initial moisture content was increased. When the initial
moisture content of the sausage was 50%, physicochemical properties, such
as color, porosity, shear force, and volatile basic nitrogen, were improved the
most along with the decreased drying time. Scanning electron microscopy data
showed greater porosity and pore size in sausages with the increase of initial
moisture content. Collectively, our data suggest that an increase in the initial
moisture content of semi-dried restructured sausages improves their drying
characteristics and physicochemical properties.
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Affiliation(s)
- Dong-Hyun Kim
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
- Food Research Team, Meat Bank
Corporation, Incheon 22650, Korea
| | - Yea Ji Kim
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
| | - Dong-Min Shin
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
| | - Jung Hoon Lee
- Food Research Team, Meat Bank
Corporation, Incheon 22650, Korea
| | - Sung Gu Han
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
- Corresponding author: Sung Gu
Han, Department of Food Science and Biotechnology of Animal Resources, Konkuk
University, Seoul 05029, Korea, Tel: +82-2-450-0526, Fax:
+82-2-455-1044, E-mail:
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