Effect of rice bran extract on the preservation of pork burger treated with high pressure processing

Enhancing Shelf Life and Nutritional Quality of Lamb Burgers with Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure

This study examines the effects of incorporating broccoli and cauliflower by-products (leaves, stems and inflorescences) like puree ingredients and applying high hydrostatic pressure (HHP) treatment on the quality, safety, and shelf life of lamb burgers. Broccoli and cauliflower by-products were valorized like rich bioactive ingredients, especially in phenol compounds. The valorized ingredients were added to lamb burgers (5% w/w), and 120 burgers were produced for the experiment: three formulations (lamb, lamb with broccoli, and lamb with cauliflower) × four pressure treatments (untreated, 400 MPa, 500 MPa, 600 MPa) × five replicates per formulation and pressure treatment × two storage times (day 1 and day 14). The interactions between composition and pressure were also investigated. The results indicated that while Brassica by-products contributed to slight changes in moisture content and fatty acid composition, they did not independently provide strong antimicrobial effects, likely due to their high moisture content and minimal impact on pH reduction. However, combining these ingredients with HHP treatment (600 MPa for 60 s) significantly improved microbial stability. HHP treatment effectively reduced microbial counts, which were maintained during refrigerated storage, supporting its role as a valuable non-thermal intervention for enhancing meat safety. In terms of oxidative stability, the inclusion of Brassica ingredients, particularly with HHP, reduced lipid (TBA-RS ≤ 1.47 MDA mg kg-1) and protein oxidation (≤5.05 Nmol mg-1 proteins) over time, thereby enhancing product stability during storage. Sensory evaluation and affective testing revealed no significant differences in appearance, odor, taste, texture, or overall acceptability between treated and untreated samples, with high acceptance scores. This suggests that HHP treatment, in combination with Brassica by-products, can improve safety and oxidative stability without compromising the sensory quality of meat products. Overall, this study presents a sustainable and effective approach for producing high-quality and safe meat products with extended shelf life.

Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review

High-pressure processing (HPP) is a mild technology alternative to thermal pasteurization and sterilization of different food products. HPP has emerged to provide enormous benefits to consumers, i.e., mildly processed food and additive-free food. It effectively retains bioactive compounds and extends the shelf life of food commodities by inactivating bacteria, yeast, mold, and virus. The limitation of HPP in inactivating spores can be overcome by using other thermal and nonthermal processing sequentially or simultaneously with HPP. This review summarizes the applications of HPP in the fruits and vegetables, dairy, meat, fish, and poultry sector. It also emphasizes microbial food safety and the effectiveness of HPP in the load reduction of microorganisms. Comprehensive information about the synergistic effect of HPP with different techniques and their effectiveness in ensuring food safety is reported. The summarized data would be handy to interested researchers and industry personnel.

A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018-2021)

The meat industry is continuously facing challenges with food safety, and quality losses caused by thermal processing. This systematic review reports recent clean label approaches in high-pressure production of meat. A literature search was performed using Scopus, Web of Science, PubMed, and Springer databases for studies published in 2018-2021. In this regard, 69 articles were assessed out of 386 explored research articles in the identified stage. The findings indicate that most of the earlier work on high-pressure processing (HPP) focused on physicochemical and sensorial meat quality rather than providing nutritional aspects and clean-label solutions. However, few advanced studies report effective and innovative solutions to develop low salt/fat, and reduced nitrite for raw and cured meat products. HPP could help on increasing the shell life by five times in meat products; however, it depends on the formulation and packaging, etc. HPP can also preserve nutrients by using this non-thermal technology and reduce food waste as once the shelf life of products is known, it easily reduces the shrinkage in the marketplace. This review explores the latest trend of experimental research in high-pressure processing alone, or multi-hurdle techniques employed to increase the effect of clean-label ingredients for enhanced meat safety/quality.

Effect of a rice bran extract-based active packaging, high pressure processing and storage temperature on the volatile compounds of sliced dry-cured high quality (Montanera) Iberian ham

The purpose of this study was to evaluate for the first time the effect of a rice bran extract based-active packaging with antioxidant and antimicrobial activity, high pressure processing (HPP) (600 MPa, 7 min), storage time (1, 90, and 180 days) and temperature (4 vs 20 °C) on the volatile compounds of sliced "Montanera" Iberian ham. The active packaging affected a quarter of the compounds, with a trend similar (although to a greater extent) to the one resulting from the HPP. The active packaging provided no clear advantages or serious drawbacks. The slight effect of the high pressure processing indicates that "Montanera" products might be more resistant to HPP-induced changes than other dry-cured hams. Regarding storage, despite the marked effect of time (30 out of 38 compounds), the temperature only influenced two compounds. This weak effect raises the possibility of storing and distributing this vacuum-packaged sliced product at room temperature.

Partial salt reduction in gluten-free chicken nugget extended with white button mushroom and quality development with eggplant flour

This study was investigated to develop healthy gluten-free chicken nuggets with less salt content and more nutrients using white button mushroom and eggplant flour. Nine nugget formulations, including three full-chicken nuggets with salt content [1% (control), 0.75%, and 0.5% w/w], and six chicken-white button mushroom (80: 20) nuggets with salt content (0.75%, and 0.5% w/w) and eggplant flour (0, 2.5% and 5% w/w) were examined. Physical properties on cooking yield, shrinkage, released fluid, firmness, and color scales (L*, a*, and b*) were analyzed. While sensory characteristics were evaluated using a 9-point hedonic scale. Reducing salt from 1 to 0.5% negatively affected the physical properties and sensory attributes of full-chicken formulations. There were no significant physical properties changes, except for color between full-chicken and chicken-mushroom nuggets. At the same time, their sensory characteristics were comparable. The addition of eggplant flour improved the physical parameters in reduced-salt nuggets and texture acceptability but deteriorated other sensory attributes. In conclusion, the addition of 2.5% eggplant flour could reduce about 25% salt content in the chicken nugget formulation with 20% white button mushroom as a meat extender.

Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives

The number of articles devoted to study the effect of "natural antioxidants" on meat systems has remarkably increased in the last 10 years. Yet, a critical review of literature reveals recurrent flaws in regards to the rationale of the application, the experimental design, the characterisation of the plant sources, the discussion of the molecular mechanisms and of the potential benefits. The selection of the appropriate source of these antioxidants and the identification of their bioactive constituents, are essential to understand their mode of action and set effective and safe doses. The methodological approach should also be planned with care as the recorded effects and main conclusions largely depend on the accuracy and specificity of the methods. This article aims to critically review the recent advances in the application of plant antioxidants in meat and meat products and briefly covers current trends of innovative application and future trends.