Sodium chloride is one of the most widely used additives in meat curing.However,cured meat products contribute to a portion of the total sodium dietary intake.Consumers and researchers'concern about excessive sodi...Sodium chloride is one of the most widely used additives in meat curing.However,cured meat products contribute to a portion of the total sodium dietary intake.Consumers and researchers'concern about excessive sodium intake has prompted the food industry to consider ways to reduce salt content of cured meat products.The aim of this review is to provide a broad but comprehensive understanding of salt reduction strategies for cured meat products.The implications and limitations of each approach were discussed.Green technologies treatments,such as ultrasonic technology,high-pressure processing,seem to be potential to ensure microbiological safety in low-sodium cured meat products.However,these novel technologies can cause protein and fat oxidization in meat products.A combination of multiple treatments could give the desired effect.In addition,different parameter conditions need to be set according to the specific meat to achieve better salt reduction effect.展开更多
For the purpose of satisfying high demands for taste,color,flavor,and storage of meat products,water retention agents(WRAs)play an important role.Phosphate has been widely used as an attractive functional material for...For the purpose of satisfying high demands for taste,color,flavor,and storage of meat products,water retention agents(WRAs)play an important role.Phosphate has been widely used as an attractive functional material for water retention in current practical applications.However,excessive phosphate addition and longterm consumption may be harmful impacts on health and the environment.Therefore,it is vital to develop safe and efficient phosphate-free WRAs for further improving water-holding capacity(WHC)efficacy and edible safety,especially in meat products.In particular,sugar water retention agents(SWRAs)are increasingly popular because of their perfect safety,excellent WHC,and superior biological properties.This review discusses the inducements and mechanisms underlying water loss in meat products.In addition,we focused on the research progresses and related mechanisms of SWRAs in the WHC of meat products and its unique biological functions,as well as the extraction technology.Finally,the future application and development of SWRA were prospected.展开更多
In order to save manpower and time costs,and to achieve simultaneous detection of multiple animal-derived components in meat and meat products,this study used multiple nucleotide polymorphism(MNP)marker technology bas...In order to save manpower and time costs,and to achieve simultaneous detection of multiple animal-derived components in meat and meat products,this study used multiple nucleotide polymorphism(MNP)marker technology based on the principle of high-throughput sequencing,and established a multi-locus 10 animalderived components identification method of cattle,goat,sheep,donkey,horse,chicken,duck,goose,pigeon,quail in meat and meat products.The specific loci of each species could be detected and the species could be accurately identified,including 5 loci for cattle and duck,3 loci for sheep,9 loci for chicken and horse,10 loci for goose and pigeon,6 loci for quail and 1 locus for donkey and goat,and an adulteration model was established to simulate commercially available samples.The results showed that the method established in this study had high throughput,good repeatability and accuracy,and was able to identify 10 animalderived components simultaneously with 100%repeatability accuracy.The detection limit was 0.1%(m/m)in simulated samples of chicken,duck and horse.Using the method established in this study to test commercially available samples,4 samples from 14 commercially available samples were detected to be inconsistent with the labels,of which 2 did not contain the target ingredient and 2 were adulterated with small amounts of other ingredients.展开更多
The article mainly introduced the character of antimicrobial Natamycin, the preservative mechanism, the application in meat products was reviewed and the development of Natamycin was proposed.
Nitrite is one of the most important additives in meat products. In most countries the use of the additive is limited and either the ingoing or the residual amounts are regulated by laws. N-nitrosamines are formed by ...Nitrite is one of the most important additives in meat products. In most countries the use of the additive is limited and either the ingoing or the residual amounts are regulated by laws. N-nitrosamines are formed by amines or amino acids with nitrite in meat. Investigations on the occurrence of N-nitrosamines in meat products have been carried out in many countries around the world. In this paper, mechanism of N-nitrosamine formation and its corresponding influence factors in meat products were reviewed. The contents of N-nitrosamines in meat and analytical techniques for the compounds were also described.展开更多
The safety of cooked meat products is related to the hazard of food in tache of consumption. As the hazard exists in any tache of food chain, any one of the chain should try his best to control the safety of the food....The safety of cooked meat products is related to the hazard of food in tache of consumption. As the hazard exists in any tache of food chain, any one of the chain should try his best to control the safety of the food. The safety of the cooked meat products is always one of the most important problems. ISO22000:2005"Food safety management systems-Requirements for any organization in the food chain"offers a standard for the cooked meat products safety management.展开更多
This article introduced the types, characteristics of the fermented meat product and the research situation of the domestic and foreign fermented meat product. It also indicated the developing prospect of the fermente...This article introduced the types, characteristics of the fermented meat product and the research situation of the domestic and foreign fermented meat product. It also indicated the developing prospect of the fermented meat products.展开更多
基金financially supported by Youth Talent Support Programme of Guangdong Provincial Association for Science and Technology(SKXRC202317)the Open Project of Beijing Laboratory of Food Quality and Safety/Key Laboratory of Alcoholic Beverages Quality and Safety of China Light Industry(FQS-202201)+3 种基金Characteristic Innovation Project of Guangdong Universities(2022KTSCX058)Special Projects in Key Field of Guangdong Universities(2022ZDZX4015,2022ZDZX4016)Guangdong Maoming Binhai New Area Marine Fishery Industrial Park Project(0835-220FA8102621)Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology(2021B1212040013)。
文摘Sodium chloride is one of the most widely used additives in meat curing.However,cured meat products contribute to a portion of the total sodium dietary intake.Consumers and researchers'concern about excessive sodium intake has prompted the food industry to consider ways to reduce salt content of cured meat products.The aim of this review is to provide a broad but comprehensive understanding of salt reduction strategies for cured meat products.The implications and limitations of each approach were discussed.Green technologies treatments,such as ultrasonic technology,high-pressure processing,seem to be potential to ensure microbiological safety in low-sodium cured meat products.However,these novel technologies can cause protein and fat oxidization in meat products.A combination of multiple treatments could give the desired effect.In addition,different parameter conditions need to be set according to the specific meat to achieve better salt reduction effect.
基金funded by National Natural Science Foundation of China(51901160)。
文摘For the purpose of satisfying high demands for taste,color,flavor,and storage of meat products,water retention agents(WRAs)play an important role.Phosphate has been widely used as an attractive functional material for water retention in current practical applications.However,excessive phosphate addition and longterm consumption may be harmful impacts on health and the environment.Therefore,it is vital to develop safe and efficient phosphate-free WRAs for further improving water-holding capacity(WHC)efficacy and edible safety,especially in meat products.In particular,sugar water retention agents(SWRAs)are increasingly popular because of their perfect safety,excellent WHC,and superior biological properties.This review discusses the inducements and mechanisms underlying water loss in meat products.In addition,we focused on the research progresses and related mechanisms of SWRAs in the WHC of meat products and its unique biological functions,as well as the extraction technology.Finally,the future application and development of SWRA were prospected.
基金financially supported by National Key R&D Program(2021YFF0701905)。
文摘In order to save manpower and time costs,and to achieve simultaneous detection of multiple animal-derived components in meat and meat products,this study used multiple nucleotide polymorphism(MNP)marker technology based on the principle of high-throughput sequencing,and established a multi-locus 10 animalderived components identification method of cattle,goat,sheep,donkey,horse,chicken,duck,goose,pigeon,quail in meat and meat products.The specific loci of each species could be detected and the species could be accurately identified,including 5 loci for cattle and duck,3 loci for sheep,9 loci for chicken and horse,10 loci for goose and pigeon,6 loci for quail and 1 locus for donkey and goat,and an adulteration model was established to simulate commercially available samples.The results showed that the method established in this study had high throughput,good repeatability and accuracy,and was able to identify 10 animalderived components simultaneously with 100%repeatability accuracy.The detection limit was 0.1%(m/m)in simulated samples of chicken,duck and horse.Using the method established in this study to test commercially available samples,4 samples from 14 commercially available samples were detected to be inconsistent with the labels,of which 2 did not contain the target ingredient and 2 were adulterated with small amounts of other ingredients.
文摘The article mainly introduced the character of antimicrobial Natamycin, the preservative mechanism, the application in meat products was reviewed and the development of Natamycin was proposed.
文摘Nitrite is one of the most important additives in meat products. In most countries the use of the additive is limited and either the ingoing or the residual amounts are regulated by laws. N-nitrosamines are formed by amines or amino acids with nitrite in meat. Investigations on the occurrence of N-nitrosamines in meat products have been carried out in many countries around the world. In this paper, mechanism of N-nitrosamine formation and its corresponding influence factors in meat products were reviewed. The contents of N-nitrosamines in meat and analytical techniques for the compounds were also described.
文摘The safety of cooked meat products is related to the hazard of food in tache of consumption. As the hazard exists in any tache of food chain, any one of the chain should try his best to control the safety of the food. The safety of the cooked meat products is always one of the most important problems. ISO22000:2005"Food safety management systems-Requirements for any organization in the food chain"offers a standard for the cooked meat products safety management.
文摘This article introduced the types, characteristics of the fermented meat product and the research situation of the domestic and foreign fermented meat product. It also indicated the developing prospect of the fermented meat products.
