This study evaluated the influence of different heat treatments (T1:56.1 degrees C/62 min; T2:58 degrees C/32 min; T3:62 degrees C/12 min; T4:72 degrees C/no dwell time) on the quality of sous vide cooked beef tournedos. Heating and lethality curves were constructed using Salmonella spp as the target microorganism, and F0 values were estimated using numerical models. Comprehensive assessments of chemical, physical, and microbiological quality were performed. No significant differences (p > 0.05) were observed in the centesimal composition treatments. The maintenance stage was the primary contributor to thermal lethality across all treatments, with an average contribution of 81.88%. The heating stage contributed an average of 13.99%, demonstrating that its role in the cooking process should not be disregarded. Treatment T4 resulted in significantly greater exudation compared to T3 (P < 0.05) and also exhibited higher lipid oxidation and myofibrillar fragmentation index values than T1 and T2 (P < 0.05). The internal color was used to classify the treatments by their degree of doneness: T1 (very rare), T2 (rare), T3 (well done), and T4 (well done). Given that all the treatments complied with microbiological safety parameters, the physical and chemical characteristics had a greater impact on overall product quality. Treatment T2, which showed a more consumer-acceptable internal color and less exudate release than T4, was concluded to be the most suitable for the industrial processing of sous vide beef tournedos due to its impact on key sensory characteristics.

The present study aimed to evaluate the effects of gamma irradiation (0 and 3 kGy) and aging (up to 14 days) at different temperatures (1, 7, and 15 °C) on protein and lipid oxidation, mesophilic growth, and the volatile profile of bovine Longissimus lumborum muscle. Although irradiation has been proposed as a strategy to enable accelerated aging, limited information is available on its combined effects with elevated temperatures on the oxidative stability and volatile formation. Protein oxidation was not significantly affected (P > 0.05) by irradiation; however, carbonyl formation increased (P < 0.05) with longer aging periods and higher temperatures. Thiobarbituric acid reactive substance values ranged from 0.15 to 0.50 mg MDA/kg and were higher (P < 0.05) in irradiated samples aged for 14 days at elevated temperatures (7 and 15 °C). Mesophilic growth was greater (P < 0.05) in nonirradiated samples aged at higher temperatures, with mesophilic counts exceeding the acceptable limit (7 log CFU/g) after 7 days at 15 °C. Irradiation reduced (P < 0.05) mesophilic counts below the maximum acceptable limit (107 CFU/g) across all treatments. Increased aging temperature significantly affected (P < 0.05) volatile formation, particularly those compounds associated with spoilage processes (lipid and protein oxidation and microbial metabolism), which were more abundant (P < 0.05) in nonirradiated samples stored at 15 °C. Irradiation had a limited effect on the volatile compounds formed, except for dimethyl sulfide, which increased in irradiated samples. Therefore, a low radiation dose can be effectively used to control mesophilic microbial growth under elevated aging temperatures, although its effect on lipid oxidation is dependent on storage conditions and may increase under extended aging at higher temperatures.

Recently, S-nitrosothiols (RSNO) have received increased attention in the food industry as replacements for nitrite salts in meat products. However, their industrial applications are limited because of their high instability in concentrated aqueous solutions. In this study, S-nitroso-N-acetylcysteine solutions (NAC-SNOSol) of different concentrations (200, 300, and 400 mM) were stabilized, impregnated with salt, and freeze-dried (NAC-SNOPow). The decomposition kinetics of the solutions at 4°C and the resulting powders at different storage temperatures (-18 to 30°C) were evaluated using zero-, first-, and second-order ordinary differential equations. The NAC-SNO decomposition followed a first-order reaction in non-stabilized solutions and a zero-order reaction in stabilized solutions, with the half-life (t1/2) increasing from 1.1 to 9.9 days and decreasing in more concentrated solutions. The decomposition of NAC-SNOPow had a better fit for second-order decay, with an average activation energy (Ea) of 92 kJ/mol and a Q10 of 4.0. The stability of the powders increased with concentration, with t1/2 values reaching up to 100 days at the highest concentration and refrigeration temperature (2°C). Stabilizing and obtaining NAC-SNOPow at higher concentrations and refrigerated or frozen storage is an interesting optimization strategy for industrial use, as it presents good yield (approximately 79%), stability, and practical use. PRACTICAL APPLICATIONS: Previous studies demonstrated the potential use of RSNO solutions to replace the nitrite additive in meat products, maintaining the desired characteristics and reducing the risks of carcinogenic compound formation. However, the high instability of these compounds in solution limits their practical use. This research introduced an innovative approach by developing a more stable solid form of NAC-SNOSol and determining the best storage conditions for use as a food additive. This advancement is crucial for enabling the industrial application of RSNO, making them a more accessible and efficient alternative for nitrite replacement in meat products.

This article sought to examine, among publications on the cooking of 'sous vide' meat products, the criteria established to choose the thermal lethality indicator, evaluating the basis based on the relevance attributed to the safety of the processed food. To this end, a bibliographic search was carried out in the databases PubMed, Scopus, Web of Science, ScienceDirect and Google Scholar, covering the period from 2000 to 2026. 340 records were identified, 37 of which were considered eligible studies and 12 were included in the study. It was observed that only 2 studies evaluated based the choice of treatment and thermal lethality indicator on some international guideline. Some used evidence of foodborne illnesses and others did not even cite arguments as to why the microbiological analyzes were carried out or even did not analyze pathogenic microorganisms, only spoilage microorganisms, indicating that there was no concern about the safety of the processed food. A suggested alternative to be adopted until regulations are created that support and establish criteria for defining thermal lethality indicators and their detection limits in sous vide cooking, is the requirement to insert recommendations and instructions on cooking prior to consumption on the labels of ready-to-eat meat products.

Curing salts, nitrite and nitrate salts, are multifunctional additives in meat matrices, responsible for generating and maintaining desirable sensory attributes throughout storage, as well as ensuring microbiological safety, particularly against Clostridium botulinum, the causative agent of a highly lethal intoxication in humans. However, the undesirable formation of N-nitrosamines, potentially carcinogenic compounds, is also associated with nitrite addition. Consequently, regulatory reevaluations and scientific investigations have sought alternatives to these curing salts that balance food safety and sensory acceptance while mitigating health risks linked to nitrite consumption. This review presents and updates the principal strategies explored for the partial or complete replacement of nitrite in meat products, covering well-established approaches such as the use of colorants, biopreservation techniques, and the incorporation of natural nitrate sources, as well as an unprecedented perspective by examining, for the first time, the potential of S-nitrosothiols as viable substitutes.

Porcine liver protein was extracted using aqueous and saline solutions. Isolates in saline solution showed higher protein content. Nitrite treatments demonstrated better techno-functional properties and colours. All isolates exhibited excellent amounts of total iron and heme. Essential amino acids were found at levels higher than those suggested. The present study evaluated the technological, functional, and nutritional properties of porcine liver protein isolates (LPI) extracted in aqueous or saline solutions and with (LPIaq-N and LPIsal-N) or without (LPIaq and LPIsal) sodium nitrite added. Saline LPI had higher protein content than did aqueous LPI (90.83 vs. 87.99

Given the growing demand for protein sources and the premise of meeting global requirements, there is a need for more efficient use of by-products generated in the slaughter process, like pig heart, which in turn are highly nutritious and also have the capacity for techno-functional application. The pH-shifting technique using aqueous solutions allows the efficient recovery of proteins of high nutritional quality and with improved functional properties, but the muscle protein extraction could be improved using saline solutions that directly influence the yield and final quality of the protein isolate. However, the muscle heme pigments oxidize during extraction, generating a blackish color of the isolates, making their use in foods less attractive. An alternative would be to use nitrite salts in the extraction solution since they interact with heme pigments forming a reddish heat-stable nitrous pigment. Thus, this study aimed at obtaining and characterizing proteins isolated from the porcine heart (HPI), extracted with aqueous (HPIaq) or saline (HPIsal) solutions, stabilized or not with sodium nitrite. Treatments did not influence the isolates' protein content (89.0%), and HPIsal had a higher salt-soluble (53.8 vs. 47.0%) and lower insoluble (19.2 vs. 24.1%) proteins content than HPIaq. The total heme pigments and collagen contents were unaffected by the extraction solution, but they were higher in samples treated with nitrite (921.6 vs. 707.6 μg hematin per g). Saline extraction only reduces the color intensity (C* = 9.1 vs. 12.7), but HPIs extracted with nitrite had a lighter (L* = 62.4 vs. 59.2), reddish (h = 65.7 vs. 69.5°) and less intense color (C* = 26.5 vs. 30.7). The oil retention, water absorption, and emulsifying capacity (EC) of isolates were not affected by the extraction solutions, but the saline extraction reduced the emulsion stability (ES) and the nitrite-based-treatment reduced EC and ES. The isolates contained high levels of iron (165.8 mg kg-1) and calcium (53.7 mg kg-1), with higher sodium (85.6 vs. 8.7 mg g-1) and heme iron (62.5 vs. 58.7 mg kg-1) content in HPIsal than HPIaq. All the essential amino acids (EAAs) were found in the isolates, with a higher EAA index (160 vs. 128) and estimated protein efficiency (51 vs. 41) in HPIaq than HPIsal. The results indicate that the HPIsal has a high potential to be applied as a techno-functional protein ingredient in meat product formulations, while the HPIaq has the most interesting profile to be used as a food supplement. Treatment with nitrite should be chosen according to the application and interest of the food manufacturer.

Cellulose acetate films represent a promising alternative to petroleum‐based plastics for active antimicrobial packaging, with potential to enhance food safety and extend the shelf life of meat products. However, high essential oil concentrations can impair polymer biodegradability, creating a trade‐off between antimicrobial efficacy and environmental sustainability. This study investigated the effect of incorporating 1.5% (w/w) garlic essential oil (GEO) on cellulose acetate film degradation during a 180‐day soil burial experiment. Films were characterized by visual inspection, instrumental color analysis (luminosity, hue angle, chroma, opacity), SEM, mass loss, TGA, mechanical testing and XRD. During burial, films exhibited increased opacity, yellowing, microhole formation and progressive additive leaching, indicating surface and structural degradation. SEM revealed matrix erosion and exposure of internal layers, while TGA indicated early decreases in onset decomposition temperature ( T onset ) in GEO‐containing films, suggesting accelerated molecular weakening. XRD analysis demonstrated increased crystallinity, occurring faster in active films, reflecting structural rearrangements facilitated by the initial plasticizing effect and subsequent GEO leaching. Mechanical testing revealed distinct molecular‐level degradation pathways, although final properties were comparable between control and active films. The optimized GEO concentration preserved antimicrobial functionality while enabling effective environmental biodegradation, reversing the inhibitory effects observed at higher concentrations. These findings provide robust mechanistic insights for the development of active, biodegradable films that balance functional performance with environmental sustainability, offering a model applicable to the packaging industry. © 2025 Society of Chemical Industry.

This study evaluated the use of the S-nitrosothiols, S-nitroso-N-acetylcysteine (NAC-SNO) and S-nitroso-N-acetylcysteine ethyl ester (NACET-SNO), at different concentrations (25-300 mg nitrite equivalent - NEq/kg) as sodium nitrite substitutes in restructured cooked hams. The pH value and instrumental cured color were not affected by the type or amount of curing agent used. Products with 25 and 50 mg/kg ingoing nitrite had lower thiobarbituric acid-reactive substance values than those with equimolar amounts of S-nitrosothiols. Products with >150 mg NEq/kg of S-nitrosothiols had residual nitrite similar to 50 mg/kg nitrite, and this resulted in the same volatile compound profile as nitrite added in equimolar amounts. A 300 mg NEq/kg of S-nitrosothiols was required to obtain a similar and minimally stable cured pink color perception as sliced samples with 50-150 mg/ kg added nitrite. The results obtained reinforce the great potential of both alternative curing agents in the complete replacement of nitrite by equimolar amounts in restructured cooked products; however, differences in cured color stability should be considered.

This study aimed to evaluate the use of freezing/thawing as a way of accelerating the aging processes of beef from Nellore animals. Non-frozen (NF) or freezing/thawing (FT) strip loins were aged (for 14 and 28 days) using two systems: bone -in dry-aging (DA); boneless wet-aging (WA). FT-treated samples had greater weight losses (P < 0.05) during aging than NF-treated samples, especially using the DA process. However, the weight loss of the FT 14-days DA beef samples was comparable to that of NF 28-days DA. FT beef had lower fragmentation index and shear force values (P < 0.05), as well as its maximum sensorial tenderness was achieved earlier (P < 0.05) than the NF counterpart. With 28 days of aging, DA beef showed higher (P < 0.05) tenderness and juiciness scores and lower lightness values than WA beef. The FT process decreased the reducing capacity of meat samples, generating more metmyoglobin and lower amounts of chroma than NF. The expected volatile profile of DA beef was achieved faster in FT-treated samples, but the freezing treatments did not compromise the microbial count for either aging system. Our findings indicate that accelerated DA by the FT process could improve the palatability of Nellore beef, allowing the desired tenderness and flavor profile to be achieved in a shorter time, without increasing costs with weight losses or adversely affecting physicochemical, chemical, and microbial characteristics.

Garlic essential oil (GEO) has been recognized as a natural antimicrobial agent with a broad spectrum of action that can be associated with polymeric sustainable matrices to provide active packaging capable of improving the preservation of ready-to-eat meat products. In this sense, the present study aimed to evaluate the effect of cellulose acetate (CA) films incorporated with GEO on the growth of spoilage microbial groups (psychrotrophic (PSY) and lactic acid bacteria (LAB)) and physicochemical characteristics (pH, acidity index, color and index of thiobarbituric acid) of vacuum-packed cooked sliced ham. Four treatments were evaluated (no film, CA-film without GEO, CA-film with 1.5% of GEO and CA-film with 3% of GEO, applied as interfold packaging) over time (12 days). There was a significant reduction (ca 2.0 log cycle) in PSY and LAB growth when the active films were applied between the ham slices. Also, the lag phase of PSY was extended from around 2 to 6 days, which might positively impact the product's shelf life. However, the active films showed no significant effect on the food physicochemical characteristics. Therefore, the active CA-films incorporated with small amounts of GEO could be an interesting alternative to reduce the impact of microbial spoilage on sliced cooked ham.(c) 2023 Society of Industrial Chemistry.

The use of aqueous and saline solution and the treatment with sodium nitrite in the protein extraction by the pH-shifting technique of edible pig byproducts (heart and liver) were evaluated. Protein solubility curves were obtained, and the optimal pH of solubility (PS) and precipitation (isoelectric point, pI) were defined. The addition of salt increases the solubility in alkaline pH (11.0) for both byproducts, being set at 2.0 for the liver and 3.0 for the heart. The precipitation yields of the total protein were lower in the aqueous heart extracts (71.75%) than in the other extracts (84.23%), but the precipitation yield of total heme pigments (77.63%) was not affected by the treatments or byproduct type. The yield of protein recovery was higher in liver extracts (68.04%) than in heart extracts (49,98%), regardless of the extraction solution used. The increasing additions of nitrite increased the levels of residual nitrite (NO2R) on the precipitates, but lower additions were enough to favor the formation of the pinkish-red color characteristic of cured meat products, by increasing the redness (a*) and reducing the hue angle (h) color. Higher values of NO2R and a* and lower values of h were also observed in the precipitates extracted by the saline solution when compared to those obtained by the aqueous solution. Thus, the use of saline solutions supplemented with 20 mg/mL sodium nitrite proved to be a viable alternative in protein recovery processes in pig byproducts, especially in livers, being a promising alternative to development of techno-functional ingredients to use in meat products.

Murrah buffalo and Nellore cattle meat commercialized in Southeastern Brazil were evaluated during aging. Ribeye steaks (Longissimus thoracis muscle) were analyzed during four wet aging times (0, 7, 14, and 21 days) stored at 2 ± 1 °C. The water holding capacity (WHC) decreased (p < 0.05) during aging (0.41 to 0.28), with buffalo meat having (p < 0.05) lower pH and a higher WHC than beef. Lower myofibrillar fragmentation index and shear force (WBsSF) values were observed (p < 0.05) in buffalo meat. Soluble collagen content increased (p < 0.05) during aging, with lower (p < 0.05) values in buffalo meat. Buffalo meat had (p < 0.05) higher metmyoglobin percentages, being darker (lower L* values) and with a higher red color intensity (higher C* values) than beef. There was a difference between buffalo meat and beef volatile compound profiles, with greater variation in the beef profile during aging, probably due to differences in lipid oxidation and proteolysis. It can be concluded that buffalo meat is very similar to that of Zebu cattle, with less variation during aging and greater tenderness than beef. Therefore, buffalo meat is a good alternative source for fresh marketing and processing of high-quality meat products.

This study aimed to evaluate the effects of gamma radiation (3 kGy) on the quality of post-rigor beef (M. longissimus lumborum) aged for up to 21 days at different temperatures (1, 7, and 15 degrees C). Irradiation reduced the mesophilic and lactic acid bacteria counts, which were higher in the non-irradiated samples aged at 7 and 15 degrees C. The water retention capacity was lower in the irradiated beef, resulting in higher values of exudation and cooking losses. High aging temperatures increased the exudation loss and myofibrillar proteolysis (lower fragmentation index; FI) and reduced the total and insoluble collagen contents and the beef Warner-Bratzler square Shear Force (WBsSF). However, irradiated beef had higher FI and SF than non-irradiated ones, increasing the time required for the beef tenderizing. Gamma irradiation (3 kGy) can be used to ensure the microbiological safety during short storage at high temperatures (up to 15 degrees C) in order to accelerate the process of beef tenderizing.

PurposeTo meet the consumer demand for a healthier diet, this study emphasizes the feasibility of using vegetable oil gelled emulsions in low-fat industrialized burgers with high contents of polyunsaturated fatty acids (PUFAS). Commercial canola and olive oils have been tested as a relatively inexpensive source of PUFAS.Design/methodology/approachBeef burgers were reformulated by replacing (0, 25, 50, 75 and 100%) pork back-fat with two carrageenan gelled emulsions of vegetable oils (canola and olive oil). The technological characteristics, sensorial properties and the fatty acid profile of reformulated burgers were evaluated.FindingsMoisture content and cooking loss increased and fat and protein contents reduced with higher replacements. Oxidative stability was not affected and replacements of up to 75% did not affect the burger's acceptance. A total fat content reduction of 40% was achieved in burgers with 100% back-fat replacement, improving its nutrient value by increasing the ω−6/ω−3 ratio and decreasing the saturated fatty acids content (in 47%) and the atherogenic (from 0.61 to 0.22) and thrombogenic (from 1.29 to 0.65) indexes. Replacing up to 75% with canola oil gelled emulsion is a promising approach in the design of healthier industrial low-fat burgers.Originality/valueDue to the association of some diseases with the consumption of products rich in saturated fat, the industry looks for alternatives not only to reduce the fat content but also to modify the fatty acid profile in meat products. This study further confirms the possibility of using carrageenan gelled fat replacer in industrialized burgers formulated with meat and other ingredients/additives commonly used to provide economic benefit. Also, confirms the feasibility to use commercial vegetable oils with relatively cheap cost than ω−3 rich oils as the oil phase in the gelled emulsion.

Abstract This study aimed to evaluate the effect of extrinsic factors (meat type, price, and nutritional claims) on purchase intention and the perception of intrinsic factors (tenderness, juiciness and flavor) in buffalo loin in a region of Brazil where the marketing of buffalo meat is not common. Photos of the steaks were treated and labels were designed to simulate the retail purchase process, with the effects of extrinsic factors being evaluated through conjoint analysis. Sensory tests of difference from control, purchase intention, and overall acceptance were performed for intrinsic factors. Regarding the purchase process, a determining factor was the price, with buffalo meat having a better purchase intention when associated with a lower price. The lowest price also proved to be more important than the presence of nutritional information for most respondents, however, nutritional information was necessary for consumers characterized over 50 years old. Good acceptance was perceived after tasting buffalo meat, even with less tenderness and juiciness compared to Nellore, and only a minority respondents were willing to pay more for it. The buffalo meat presents a potential option for the consumer, when offered in association with marketing strategies that emphasize nutritional and/or sensory information, such as tenderness and juiciness.

This study evaluated the effects of the freezing and thawing process on the quality characteristics and volatile organic compounds (VOC) of bone-in ribeye roll from Nellore cattle during dry aging (up to 42 days at 4 degrees C). Freezing increased evaporation (similar to 3.2%) and boning (similar to 2.5%) losses, which resulted in a 6.05% lower final average performance. Freezing also increased the psychrotrophic, and lactic acid bacteria count, without compromising the microbiological quality. On day 14, frozen samples had lower water activity, myofibrillar fragmentation index, and shear force values, and higher tenderness scores than the non-frozen ones at 28 days of aging. VOC associated with the characteristic flavors of dry-aged meat were more related to the frozen/thawed beef with higher aging time. It is concluded that freezing before dry aging could be advantageous, as it reduces the required tendering time without increasing costs due to weight loss or sacrificing microbiological or quality traits. Novelty impact statement: Data from the present work show that the aging of frozen/thawed meat can reduce the time of the dry-aged beef process. Frozen/thawed meats tenderized and developed a characteristic volatile profile of dry-aged meat at an earlier time and with water losses like non-frozen meats aged for a longer period. Thus, the industry will be able to obtain dry-aged meats in a lower time and with a lower maintenance cost in the aging chamber, without sacrificing its microbiological or quality traits.

This study was aimed to examine the potential use of ethanolic allspice extracts as antioxidant agent on the edible gelatin-chitosan coating film to preserve the beef during retail display. Beef sirloins steaks were used in control (without edible coating), GEL (coating film) and AEXT (coating film containing 300 mg/kg of allspice extract) treatments, overwrapped in oxygen-permeable film and evaluated up to 10 days, in refrigeration (2.5°C). The effects and their interactions were analyzed using the F test (ANOVA) and, when statistically significant (P < 0.05), the means were compared using Duncan test. The psychrotrophic bacteria multiplication was not affected by treatments, but lactic acid bacteria growth was retarded in the coated meat samples. The edible coatings decreased weight losses and lipid oxidation of the meat compared to the control during storage, but the AEXT coating was most effective as an antioxidant. The coatings did not affect the myoglobin redox forms but increased the color stability, leading to samples with lighter (higher L* values) and bright red (higher h values) colors for up to 8-days against 6-days to control. However, these changes in instrumental color were considered small. The use of allspice extract on the edible coating film as an antioxidant is feasible, but more studies are needed to reach the ideal blend to reduce meat discoloration during display.

This study aimed to evaluate the technological and sensory properties of restructured cooked hams prepared with natural curing agents (0.5% radish powder, HRP; 3% radish juice, HRJ; and 0.5% radish pulp powder, HRPP) and with 40 and 150 mg/kg sodium nitrite (HN40 and HN150, respectively). No difference was observed for pH, proximate composition, or cooking loss. Higher residual nitrite contents were observed in the HN150, followed by the radish derivatives hams and HN40. All radish derivatives hams had a similar hue (h) color to HN40, but the h values of HRJ also did not differ from the HN150 ones. The stability of the cured color was not affected. Consumers perceived a non-characteristic aroma and flavor in the radish derivatives hams, but the HRJ had the best acceptance scores. The HRJ appearance was similar to the HN150, and the other sensory attributes were like the HN40. The potential use of radish derivatives, especially radish juice, as natural curing agents was confirmed.

The purpose of this study was to evaluate the rigor mortis development and its effects on striploins quality of Murrah buffalos from meat (males) and dairy (females) productions. The rigor was monitored during carcass chilling (up to 22 h postmortem) and the meat physicochemical traits was accessed after 72 h postmortem. Glycolytic rate, measured by decreasing pH and glycogen content, was higher (p < 0.05) in female than in male buffalo, leading to a different onset rigor time (5-6 h and 9-10 h, respectively). Male meat had (p < 0.05) lower fat (1.41 vs 3.58%) and insoluble collagen (1.18 vs 1.58 mg g-1) contents, but higher soluble collagen content (5.16 vs 20.38%), sarcomere length (1.65 vs 1.84 µm), myofibrillar fragmentation (334 vs 295) and shear force (39.38 vs 25.92 N) than females. These results suggest that dairy buffalo meat is more tender and can be used on the market as high-quality meat such as from buffalo raised to meat production.