Meat Research

Effects of cold storage on meat quality, oxidative stability, and organic antioxidants: A comprehensive overview

2025-11-11T10:04:55+00:00

Food lipids are an important source of essential fatty acids and contribute to the flavor of food. During processing, heating, cooking, and storage, lipids break down into volatile components and interact with other components, leading to off-flavors. Unsaturated fatty acids can also oxidize to produce aromatic volatiles such as alcohols, ketones, and aldehydes. There are many methods to preserve meat to save it from meat deterioration. Some meat preservatives are also being used to preserve meat but cold storage is one of the storage methods of meat and nowadays is widely being used in the meat industry for storage of meat. The issue is that this technique can decrease the quality parameter of meat by several reactions that take place during storage. Cold storage of meat can affect the meat in different ways (e.g., by affecting the color, pH, and oxidation processes) which are also explained in this review. Furthermore, this review explains the effects of cold storage on meat quality while also explaining lipid and protein oxidation along with the factors that are causing lipolysis and proteolysis. Lastly, this review also brings light to consumer preference regarding aged meat which is being preserved by using cold storage techniques.

Physico-chemical properties and shelf life of meatballs available in the local market of Bangladesh

2025-11-11T10:14:48+00:00

The present study assesses the physicochemical characteristics and shelf life of meatballs sourced from four distinct brands present in the local market of Bangladesh. The study focused on identifying key characteristics that affect the quality of meatballs and the preferences of consumers. The findings from sensory evaluation, proximate analysis, and CIE (L*, a*, b*) color analysis indicate that Brand A consistently excelled compared to the other brands in flavor, tenderness, and overall acceptability, with statistically significant differences (p < 0.05) observed across all assessed attributes. In the proximate analysis, Brand A exhibited the highest levels of crude protein (45.03%) and ether extract (29.35%), thereby improving its nutritional quality. The physico-chemical analysis revealed that Brand A exhibited exceptional moisture retention, as indicated by its low cooking loss (2.35%) and drip loss (0.95%), in addition to optimal shear force and water-holding capacity. The assessment of color using CIE (L*, a*, b*) revealed that Brand A's product was the most visually appealing, exhibiting greater brightness (L* = 71.64) and yellowness (b* = 34.41). Conversely, Brands B, C, and D demonstrated reduced tenderness, increased cooking loss, and less appealing color attributes. The findings indicate that Brand A stands out as the superior meatball product, presenting an optimal blend of sensory attributes, nutritional benefits, and favorable physicochemical characteristics. This analysis highlights the significance of these elements in influencing consumer choices and market dynamics, suggesting ways to improve meatball quality and shelf life.

Changes in physicochemical properties of beef in different age groups during short-term aging under chilled conditions

2025-11-11T10:23:14+00:00

This study examined the physico-chemical properties of beef from two age groups of Holstein Friesian crossbred bulls, specifically 15-month-old and 2-year-old, during a 5-day chilling aging process. The aim was to evaluate how aging affects various meat quality parameters, including pH, water holding capacity (WHC), drip loss, color, crude protein (CP), dry matter, ash, cooking loss, and shear force. Results showed significant differences between the two age groups. The 2-year-old beef had a higher initial pH and better water holding capacity compared to the 15-month-old beef, which experienced greater drip loss. Color analysis indicated that 2-year-old beef displayed a more vibrant red hue, enhancing its visual appeal. Additionally, the crude protein content was higher in the older cattle, although dry matter content was not significantly different. Cooking loss (20.20%) and shear force measurements demonstrated that 2-year-old beef was more tender, which correlated with superior water retention and less age-related connective tissue development. The aging process significantly influences (P<0.01) beef quality parameters, including water holding capacity (WHC), drip loss, tenderness, pH, and cooking loss. Using beef samples (T1=1 year 3 months and T2=2 years), subjected to aging periods of 1 day, 3 days, and 5 days, a comprehensive analysis assessed changes in WHC, drip loss, tenderness, pH, and cooking loss over time. WHC, drip loss, pH, cooking loss, and shear force showed minimal changes throughout aging, though an improvement in WBSF value (36.98 N) was noted with longer aging. Importantly, no significant changes were observed in meat quality attributes within this timeframe, indicating that the chilling process effectively preserved the samples’ integrity. Both age groups showed improvements in texture and tenderness, suggesting that a chilling temperature of 4°C may be optimal for promoting these desirable qualities.

Physico-chemical properties and shelf life of sausage available in local markets in Bangladesh

2025-11-11T10:32:17+00:00

The increasing demand for chicken sausages has made them very popular. The goal of this study was to look at and compare the quality of four brands of sausage that are sold in stores in Mymensingh, Bangladesh. A thorough set of analysis was done, including sensory evaluation (color, flavor, juiciness, and overall acceptability), proximate composition analysis (moisture, crude protein, ether extract, and ash), and physicochemical characteristics (pH, water-holding capacity, drip loss, cooking loss, water activity, shear force, and instrumental color measurements). The results showed that the four sausage brands were very different in terms of quality. Brand A generally had a better taste and was more acceptable overall. It also had the lowest cooking loss and shear force, which means it was more tender and appealing to customers. On the other hand, Brand C had a lower pH and water holding capacity, which could affect texture and preservation. The proximate composition analysis showed that the protein content was moderate (about 10–18%) and the fat content varied, which could affect the health of consumers. Physicochemical analysis revealed substantial variations in moisture retention and texture, indicative of differences in formulation and processing techniques. In conclusion, the study shows that sausages sold in local markets meet most people's needs, but there are big differences in how they taste and how healthy they are. These results can help both consumers make healthier choices and manufacturers come up with better ways to make their products, which will improve quality and fit with modern health-conscious tastes. The study underscores the necessity for quality control protocols and regulatory supervision to maintain uniform standards in Bangladesh's expanding processed meat sector.