Novel Techniques for Improving the Quality of Meat and Meat Products

Yıl 2018, , 323 - 331, 29.10.2018

Pelin Talu Özkaya , Semra Kayaardı

https://doi.org/10.24323/akademik-gida.475368

Cited By: 5

Öz

Meat,
which has an important place in human diet, has brought concerns about safety
and economic loses together with its consumption due to the content and
composition of its fat, susceptibility to spoilage and food poisonings. In
health conscious societies, meat products have gained a negative image because
of its link with several diseases, especially cancer. In this review,
alternative techniques which could be applied pre- or post-slaughter in order
to improve the quality of meat and meat products by providing natural, healthy,
more functional, more nutritious and safer products while discharging quality
variations, worries and disadvantages conditions are reviewed . Pre-slaughter
stage includes quality focused genetic approaches and feeding strategies on
live animals. Post slaughter stage deals with obtained meat and novel
techniques about its preparations for further processes, processing and
packaging steps.

Anahtar Kelimeler

Meat and meat products, Quality, Novel techniques

Et ve Et Ürünlerinin Kalitesini Geliştirmede Kullanılan Yeni Teknikler

Öz

İnsan beslenmesinde
son derece önemli bir yere sahip olan et, yağlılığı ve sahip olduğu yağın
içeriği, bozulma ve zehirlenmelere açık olması nedeniyle güvenilirliği
bakımından son zamanlarda endişe uyandırmakta ve aynı zamanda ekonomik
kayıpları da beraberinde getirmektedir. İşlenmiş et ürünlerinin ise kanser
başta olmak üzere çeşitli hastalıklarla ilişkilendirilmesinden ötürü sağlık
bilinci yüksek toplumlarda imajı zedelenmiş durumdadır. Bu derlemede, tüketici
talepleri doğrultusunda söz konusu endişe ve dezavantajlı durumların
giderilerek et ve et ürünlerinin daha sağlıklı, hatta fonksiyonel, aynı zamanda
da besleyici ve güvenli olması yönünde kalitesini geliştirme amaçlı kesim
öncesi ve kesim sonrası uygulanabilecek alternatif teknikler ele alınmaktadır.
Bu amaçla, canlı hayvanlar üzerinde kalite odaklı genetik yaklaşımlar ile
besleme stratejileri, kesim sonrasında ise etin elde edilmesinden itibaren
işlemeye hazırlanması, ürüne dönüştürülmesi ve ambalajlanmasına yönelik
alternatif uygulamalara yer verilmiştir.

Anahtar Kelimeler

Et ve et ürünleri, Kalite, Yeni teknikler

Kaynakça

• [1] Jung, E.Y., Hwang, Y.H., Joo, S.T. (2016). Muscle profiling to improve the value of retail meat cuts, Meat Science, 120, 47-53.
• [2] Woraprayote, W., Malila, Y., Sorapukdee, S., Swetwiwathana, A., Benjakul, S., Visessanguan, W. (2016). Bacteriocins from lactic acid bacteria and their applications in meat and meat products. Meat Science 120, 118-132.
• [3] Söbeli, C., Kayaardı, S. (2014). Et kalitesini belirlemede yeni teknikler. Gıda, 39(4), 251-258.
• [4] Berry, D.P., Conroy, S., Pabiou, T., Cromie, A.R. (2017). Animal breeding strategies can improve meat quality attributes within entire populations. Meat Science, 132, 6-18.
• [5] Picard, B., Lebret, B., Cassar-Malek, I., Liaubet, L., Berri, C., Le Bihan-Duval, E., Hocquette, J.F., Renand, G., 2015. Recent advances in omic technologies for meat quality management. Meat Science, 109, 18-26.
• [6] Miller, R.K. (2002). Meat Processing, Improving Quality 3: Factors affecting the quality of raw meat. Texas A & M University, College Station, CRC Press LLC and Woodhead Publishing Ltd.
• [7] Popova, T. (2017). Effect of probiotics in poultry for improving meat quality. Food Science, 14, 72-77.
• [8] Manso, T., Gallardo, B. (2016). Modifying milk and meat fat quality through feed changes. Small Ruminant Research, 142, 31-37.
• [9] Duffy, S.K., Kelly, A.K., Rajauria, G., Jakobsen, J., Clarke, L.C., Monahan, F.J., Dowling, K.G., Hull, G., Galvin, K., Cashman, K.D., Hayes, A., O'Doherty, J.V. (2018). The use of synthetic and natural vitamin D sources in pig diets to improve meat quality and vitamin D content. Meat Science, 143, 60-68.
• [10] González-Ríos, H., Dávila-Ramírez, J.L., Pe˜na-Ramos, E.A., Valenzuela-Melendres, M., Zamorano-García, L., Islava-Lagarda, T.Y., Valenzuela-Grijalva, N.V. (2016). Dietary supplementation of ferulic acid to steers undercommercial feedlot feeding conditions improves meat qualityand shelf life. Animal Feed Science and Technology, 222, 111-121.
• [11] Cheng, Y., Du, M., Xu, Q., Chen, Y., Wen, C., Zhou, Y. (2018). Dietary mannan oligosaccharide improves growth performance, muscle oxidative status, and meat quality in broilers under cyclic heat stres. Journal of Thermal Biology (accepted manuscript), 75, 106-111.
• [12] Smith, M.A., Bush, R.D., van de Ven, R.J., Hopkin, D.L. (2017). The effect of grain supplementation on alpaca (Vicugna pacos) production and meat quality. Small Ruminant Research, 147, 25-31.
• [13] Al-Haq, M.I., Sugiyama, J., Isobe, S. (2005). Applications of electrolyzed water in agriculture & food industries. Food Science and Technology Research, 11(2), 135-150.
• [14] Athayde, D.R., Flores, D.R.M., da Silva, J.S., Genro, A.L.G., Silva, M.S., Klein, B., Mello, R., Campagnol, P.C.B., Wagner, R., de Menezes, C.R., Barin, J.S., Cichoski, A.J. (2017). Application of electrolyzed water for improving pork meat quality. Food Research International, 100, 757-763.
• [15] Dalvi-Isfahan, M., Hamdami, N., Le-Bail, A. (2016). Effect of freezing under electrostatic field on the quality of lamb meat. Innovative Food Science and Emerging Technologies, 37, 68-73.
• [16] Çilek, S., Dirican, S. (2008). Koyun karkaslarının derecelendirilmesinde ultrasonografik yöntemlerin kullanımı. Türkiye 10. Gıda Kongresi: 21-23 Mayıs 2008, Bildiri Özetleri Kitabı, sayfa: 533-536, Erzurum.
• [17] Turantaş, F., Kılıç, G.B., Kılıç, B. (2015). Ultrasound in the meat industry: General applications and decontamination efficiency. International Journal of Food Microbiology, 198, 59-69.
• [18] Dominguez-Hernandez, E., Salaseviciene, A., Ertbjerg, P. (2018). Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms. Meat Science, 143, 104-113.
• [19] Ojha, K.S., Kerry, J.P., Duffy, G., Beresford,T., Tiwari, B.K. (2015). Technological advances for enhancing quality and safety of fermented meat products. Trends in Food Science & Technology, 44, 105-116.
• [20] Kaletunç, G. (2009). Gıda endüstrisinde alışılmamış yöntemler. Bilim ve Teknik (Eylül), 60-63.
• [21] Bozkır, H., Baysal, T., Ergün, A.R. (2014). Gıda endüstrisinde uygulanan yeni çözündürme teknikleri. Akademik Gıda, 12(3), 38-44.
• [22] Hygreeva, D., Pandey, M.C. (2016). Novel approaches in improving the quality and safety aspects of processed meat products through high pressure processing technology - A review. Trends in Food Science & Technology, 54, 175-185.
• [23] Morton, J.D., Pearson, R.G., Hannah Y., Lee, Y., Smithson, S., Mason, S.L., Bickerstaffe, R. (2017). High pressure processing improves the tenderness and quality of hot-boned beef. Meat Science, 133, 69-74.
• [24] de Oliveira, F.A., Neto, O.C., dos Santos, L.M.R., Ferreira, E.H.R., Rosenthal, A. (2017). Effect of high pressure on fish meat quality e A review. Trends in Food Science & Technology, 66, 1-19.
• [25] Khan, M.S., Ali , S., Abid, M., Cao, J., Jabbar, S., Tume, R.K., Zhou, G. (2014). Improved duck meat quality by application of high pressure and heat: A study of water mobility and compartmentalization, protein denaturation and textural properties. Food Research International, 62, 926-933.
• [26] Warner, R.D., McDonnell, C.K., Bekhit, A.E.D., Claus, J., Vaskoska, R., Sikes, A., Dunshea, F.R., Ha, M. (2017). Systematic review of emerging and innovative technologies for meat tenderisation. Meat Science, 132, 72-89.
• [27] Ekici, L., Ercoşkun, H. (2007). Et ürünlerinde diyet lif kullanımı. Gıda Teknolojileri Elektronik Dergisi, 1, 83-90.
• [28] Palamutoğlu, R., Sarıçoban, C. (2012). Et ürünlerinde nitrat ve nitrite alternatif doğal kürleme maddeleri. Gıda Teknolojileri Elektronik Dergisi, 7(3), 46-58.
• [29] Lorenzo, J.M., Pateiro, M., Domínguez, R., Barba, F.J., Putnik, P., Kovačević, D.B., Shpigelman, A., Granato, D., Franco, D. (2018). Berries extracts as natural antioxidants in meat products: A review. Food Research International, 106, 1095-1104.
• [30] Cunha, L.C.M., Monteiro, M.L.G., Lorenzo, J.M., Munekata, P.E.S., Muchenje, V., de Carvalho, F.A.L., Conte-Junior, C.A. (2018). Natural antioxidants in processing and storage stability of sheep and goat meat products. Food Research International, 111, 379-390.
• [31] Arnon-Rips, H., Poverenov, E. (2018). Improving food products' quality and storability by using Layer by Layer edible coatings. Trends in Food Science & Technology, 75, 81-92.
• [32] Sürengil, G., Kılınç, B. (2011). Gıda - ambalaj sektöründe nanoteknolojik uygulamalar ve su ürünleri açısından önemi. Journal of FisheriesSciences.com, 5(4), 317-325.
• [33] Özcan, T., Delikanlı, B. (2011). Gıdaların tekstürel özelliklerinin geliştirilmesinde peynir altı suyu protein katkılarının fonksiyonel etkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 25(2), 77-78.
• [34] Abdallah, M.R.S., Mohmaed, M.A., Mohamed, H.M.H., Emara, M.M.T. (2017). Improving the sensory, physicochemical and microbiological quality of pastirma (A traditional dry cured meat product) using chitosan coating. LWT - Food Science and Technology, 86, 247-253.
• [35] Konyalıoğlu, S. (2001). Et kalitesi üzerine diyetle alınan E vitamininin etkileri. Hayvansal Üretim, 42(2), 25-36.
• [36] McMillin, K.W. (2017). Advancements in meat packaging. Meat Science, 132, 153-162.
• [37] Schumann, S., Schmid, M. (2018). Packaging concepts for fresh and processed meat – Recent progresses. Innovative Food Science and Emerging Technologies, 47, 88-100.