Animal Science and Food Technology

Development of technology for extended-shelf-life meat products

Larysa Bal-Prylypko, Oleksandr Kanishchev, Mikhailo Mushtruk, Bogdana Leonova
Download article
Abstract

The development of new technologies to preserve the quality of meat products is of significant relevance in light of the growing global demand for safe, durable, and functional food products that meet modern healthy eating standards. This is particularly important given the challenges associated with ensuring global food security. This study aimed to design an innovative production technology for meat products that ensures an extended shelf life without compromising their organoleptic properties. The research employed contemporary methods of physicochemical and microbiological analysis, along with biotechnological approaches, particularly the use of starter cultures of lactic acid bacteria and bifidobacteria. The findings confirmed the positive influence of probiotic cultures on the biochemical processes occurring in meat raw materials. Specifically, these cultures facilitated fermentation, maturation, and the development of stable organoleptic characteristics. Furthermore, it was established that the use of probiotics reduced water activity and pH levels, thereby significantly enhancing the microbiological stability of meat products. The analysis of technological parameters, such as salting, maturation, and drying periods, demonstrated their critical role in shaping the flavour and aroma profiles, texture, and colour of the final product. As a result of this study, innovative production technology for meat products was developed, enabling the creation of items with high protein content, low fat content, and stable microbiological safety, with an extended shelf life of up to 45 days. The practical value of this research lies in the potential for wide-scale implementation of the developed innovative technology in the food industry for the production of high-quality dry-cured and fermented meat products. These products meet contemporary standards of safety and nutritional value. The use of probiotic cultures contributes to the creation of products with enhanced organoleptic properties and additional functional benefits, aligning with healthy eating trends and addressing consumer demand for natural and environmentally friendly products

Keywords

biotechnology; dry-cured meat products; safety; expiration date; quality

Suggested citation
Bal-Prylypko, L., Kanishchev, O., Mushtruk, M., & Leonova, B. (2024). Development of technology for extended-shelf-life meat products. Animal Science and Food Technology, 15(4), 132-149. https://doi.org/10.31548/animal.4.2024.132
References

[1] ASTM E313-20. (2020). Standard practice for calculating yellowness and whiteness indices from instrumentally measured color coordinates. Retrieved from http://surl.li/voxbpv.

[2] Bennett, S., Ben Said, L., Lacasse, P., Malouin, F., & Fliss, I. (2021). Susceptibility to nisin, bactofencin, pediocin and reuterin of multidrug resistant Staphylococcus aureus, Streptococcus dysgalactiae and Streptococcus uberis causing bovine mastitis. Antibiotics, 10(11), article number 1418. doi: 10.3390/antibiotics10111418.

[3] Cherednichenko, O., & Bal-Prylypko, L. (2019). Modern condition and development of the specialized enterprises – rape producers. IOP Conference Series: Earth and Environmental Science (EES), 315, article number 022018. doi: 10.1088/1755-1315/315/2/022018.

[4] Cherednichenko, O., Bal-Prylypko, L., Paska, M., & Nikolaenko, M. (2021). Expediency of creation of technology of production of meat products of long term of storage of the combined structure. IOP Conference Series: Earth and Environmental Science, 723(3), article number 032086. doi: 10.1088/1755-1315/723/3/032086.

[5] Daneshniya, M., Maleki, M.H., & Daneshniya, M.R. (2023). The antioxidant and antimicrobial potential of Persian indigenous herbs as an alternatives for nitrate and nitrite in the preservation of meat and meat products: An overview. European Journal of Nutrition & Food Safety, 15(9), 73-105. doi: 10.9734/ejnfs/2023/v15i91338.

[6] Ding, Y., Jiang, X., Yao, X., Zhang, H., Song, Z., He, X., & Cao, R. (2021). Effects of feeding fermented mulberry leaf powder on growth performance, slaughter performance, and meat quality in chicken broilers. Animals, 11(11), article number 3294. doi: 10.3390/ani11113294.

[7] DSTU 4590:2006. (2007). Semi-finished natural meat products from complex division of pork for culinary purposes. Technical conditions. Retrieved from http://surl.li/ejpzqf.

[8] DSTU 4823.2:2007. (2009). Meat products. Organoleptic evaluation of quality indicators. Part 2. General requirements. Retrieved from http://surl.li/unriee.

[9] DSTU EN ISO 15189:2015. (2016). Medical laboratories. Quality and competence requirements (EN ISO 15189:2012, IDT). Retrieved from http://surl.li/ynipjl.

[10] DSTU ISO 1442:2005. (2008). Meat and meat products. Method for determining the moisture content (control method) (ISO 1442:1997, IDT). Retrieved from https://online.budstandart.com/ua/catalog/doc-page?id_doc=82535.

[11] DSTU ISO 1443:2005. (2008). Meat and meat products. Method for determining total fat content (ISO 1443:1973, IDT). Retrieved from https://online.budstandart.com/ua/catalog/docpage?id_doc=82655.

[12] DSTU ISO 21807:2007. (2009). Microbiology of food and animal feed. Method for determining water activity. Retrieved from https://online.budstandart.com/ua/catalog/doc-page.html?id_doc=105978.

[13] DSTU ISO 2917:2001. (2003). Meat and meat products. Determination of pH (control method) (ISO 2917:1974, ID). Retrieved from https://online.budstandart.com/ua/catalog/doc-page.html?id_doc=89528.

[14] DSTU ISO 5983:2003. (2004). Determination of nitrogen content and calculation of crude protein content by the Kjeldahl method (ISO 5983:1997, IDT). Retrieved from https://online.budstandart.com/ua/catalog/doc-page.html?id_doc=91956.

[15] DSTU ISO 9297:2007. (2009). Water quality. Determination of chlorides. Silver nitrate titration using chromate as an indicator (Mohr method) (ISO 9297:1989, IDT). Retrieved from https://online.budstandart.com/ua/catalog/doc-page?id_doc=53158.

[16] Fuka, M.M., Maksimovic, A.Z., Hulak, N., Kos, I., Radovcic, N.M., Juric, S., Tanuwidjaja, I., Karolyi, D., & Vincekovic, M. (2020). The survival rate and efficiency of non-encapsulated and encapsulated native starter cultures to improve the quality of artisanal game meat sausages. Journal of Food Science and Technology, 58, 710-719. doi: 10.1007/s13197-02004587-z.

[17] Guimarães, A.S., Guimarães, J.S., Rodrigues, L.M., Fontes, P.R., Ramos, A.L.S., & Ramos, E.M. (2022). Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensory profile, and consumer acceptability of restructured cooked hams. Meat Science, 192, article number 108897. doi: 10.1016/j.meatsci.2022.108897.

[18] Jha, A.K., & Sit, N. (2022). Extraction of bioactive compounds from plant materials using combination of various novel methods: A review. Trends in Food Science & Technology, 119, 579-591. doi: 10.1016/j.tifs.2021.11.019.

[19] Łaszkiewicz, B., Szymański, P., & Kołożyn-Krajewska, D. (2021). The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite. Poultry Science, 100(1), 263-272. doi: 10.1016/j.psj.2020.09.066.

[20] Liu, Y., et al. (2024). Characteristics of lactic acid bacteria as potential probiotic starters and their effects on the quality of fermented sausages. Foods, 13(2), article number 198. doi: 10.3390/foods13020198.

[21] Mu, Q., Tavella, V.J., & Luo, X.M. (2018). Role of Lactobacillus reuteri in human health and diseases. Frontiers in Microbiology, 9, article number 757. doi: 10.3389/fmicb.2018.00757.

[22] Munekata, P.E.S., Chaves-Lopez, C., Fernandez-Lopez, J., Viuda-Martos, M., SayasBarbera, M.E., Perez-Alvarez, J.A., & Lorenzo, J.M. (2023). Autochthonous starter cultures in cheese production – a review. Food Reviews International, 39(8), 5886-5904. doi: 10.1080/87559129.2022.2097691.

[23] Mushtruk, M., Palamarchuk, I., Palamarchuk, V., Gudzenko, M., Slobodyanyuk, N., Zhuravel, D., Petrychenko, I., & Pylypchuk, О. (2023). Mathematical modelling of quality assessment of cooked sausages with the addition of vegetable additives. Potravinarstvo Slovak Journal of Food Sciences, 17, 242-255. doi: 10.5219/1845.

[24] Pushparaj, K., Balasubramanian, B., Meyyazhagan, A., Park, S., Arumugam, V.A., Pappuswamy, M., Bhotla, H.K., Liu, W.C., & Khaneghah, A.M. (2024). Advancements in sustainable techniques for dried meat production: An updated review. Food and Bioprocess Technology, 1-25. doi: 10.1007/s11947-024-03579-7.

[25] Shakil, M.H., Trisha, A.T., Rahman, M., Talukdar, S., Kobun, R., Huda, N., & Zzaman, W. (2022). Nitrites in cured meats, health risk issues, alternatives to nitrites: A review. Foods, 11(21), article number 3355. doi: 10.3390/foods11213355.

[26] Smaoui, S., Echegaray, N., Kumar, M., Chaari, M., D’Amore, T., Shariati, M.A., Rebezov, M., & Lorenzo, J.M. (2024). Beyond conventional meat preservation: Saddling the control of bacteriocin and lactic acid bacteria for clean label and functional meat products. Applied Biochemistry and Biotechnology, 196(6), 3604-3635. doi: 10.1007/s12010-023-04680-x.

[27] Soltani, S., Couture, F., Boutin, Y., Ben Said, L., Cashman-Kadri, S., Subirade, M., Biron, E., & Fliss, I. (2021). In vitro investigation of gastrointestinal stability and toxicity of 3-hyrdoxypropionaldehyde (reuterin) produced by Lactobacillus reuteri. Toxicology Reports, 8, 740-746. doi: 10.1016/j.toxrep.2021.03.025.

[28] Stavropoulou, D.A., De Vuyst, L., & Leroy, F. (2018). Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis. Journal of Applied Microbiology, 125(6), 1570-1586. doi: 10.1111/jam.14054.

[29] Sun, C., Fu, J., Chang, Y., Li, S., & Fang, Y. (2022). Structure design for improving the characteristic attributes of extruded plant-based meat analogues. Food Biophysics, 17, 137-149. doi: 10.1007/s11483-021-09692-w.

[30] Väkeväinen, K., Hernández, J., Simontaival, A.I., Severiano-Pérez, P., Díaz-Ruiz, G., von Wright, A., Wacher-Rodarte, C., & Plumed-Ferrer, C. (2020). Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product. Food Control, 109, article number 106907. doi: 10.1016/j.foodcont.2019.106907.

[31] Wang, J., Lu, S., Wang, Q., Guo, X., & He, J. (2020). Effects of starter cultures on lipid oxidation and accumulation of biogenic amines in traditional Chinese smoked horsemeat sausage. Journal of Food Processing and Preservation, 44(5), article number e14439. doi: 10.1111/jfpp.14439.

[32] Yehia, H.M., Alkhuriji, A.F., Savvaidis, I., & Al-Masoud, A.H. (2022). Bactericidal effect of nisin and reuterin on methicillin-resistant Staphylococcus aureus (MRSA) and S. aureus ATCC 25937. Food Science and Technology, 42, article number e105321. doi: 10.1590/fst.105321.

[33] Zheplinska, M., Mushtruk, M., Kos, T., Vasyliv, V., Kryzhova, Y., Mukoid, R., Bilko, M., Kuts, A., Kambulova, Y., & Gunko, S. (2020). The influence of cavitation effects on the purification processes of beet sugar production juices. Potravinarstvo Slovak Journal of Food Sciences, 14, 451-457. doi: 10.5219/1284.