“Food additives” is a general term referring to anything added to food to achieve specific functions, for example, to aid in food processing, to increase the product’s nutritive value, to enhance the product’s palatability through regulating its physicochemical properties, and to extend the product’s storage stability. In muscle food processing, both synthetic and natural, generally recognized ...

One consumer-related physiological abnormality that is a recent concern for the poultry industry is atypical meat quality. Currently in the processing plant, meat is characterized on appearance such as tears, bruises, discoloration, or missing parts. Unfortunately, this method ignores physical properties such as palatability, texture, tenderness, taste, color, pH, and water-holding capacity (WH...

Characterisation and identification of peptides (800 to 5000 Da) generated by intestinal digestion of fish or meat were performed using MS analyses (matrix-assisted laser desorption ionisation time of flight and nano-liquid chromatography electrospray-ionisation ion trap MS/MS). Four pigs fitted with cannulas at the duodenum and jejunum received a meal exclusively made of cooked Pectoralis prof...

In this study, we propose a method for the texture of meat analogs through artificial muscle fiber insertion based on cross-linkable hydrocolloids using coaxial nozzle-assisted three-dimensional (3D) food printer. Hydrocolloid-based simulation material was prepared in 2.5–5% solutions with different formulations kappa and iota carrageenan (CG), sodium alginate (SA), glucomannan (GM). During 3D ...

This study was conducted to assess the effects of 0.5% Preservative Mixture (PM) containing calcium lactate (40%), sodium diacetate (40%) and sodium chloride (20%) on the microbiological, chemical and sensory quality of chicken meat nuggets stored at 4±2 C and under Modified Atmosphere Packaging o (MAP). There were two experimental groups of samples, namely control and PM-treated. The results s...

The purpose of this work was to assess the quality of pacu (Piaractus mesopotamicus) and tambaqui (Colossoma macropomum) gutted and stored on ice for a period of 19 days. Color, texture, pH, acid value, peroxide value, thiobarbituric acid reactive substances, total volatile bases and counts of aerobic mesophilic heterotrophic and psychrotrophic bacteria assessments were performed in the meat of...

Meat analogue is a product made from vegetable protein, but conforms to or similar the properties of real meat. The quality food determined by its physical, sensory quality, and chemistry including nutritional value microbiology. purpose this study was determine acceptability preference level organoleptic properties, total plate number estimated shelf life analog used five %w/w ratios cashew fr...

Biological tissues are commonly subjected to free radical attack and subsequent oxidative damage due to imperfections in oxygen metabolism (Halliwell et al., 1995). Skeletal muscle is particularly susceptible to oxidative reactions since it contains high concentrations of lipid membrane systems (e.g. mitochondria and sarcoplasmic reticulum), prooxidants (e.g. transition metals and heme-containi...