SUMMARY. The present paper aimed at the assessment of the changes of quality and shelf life of chicken breast meat (musculus pectoralis) packed in an atmospher

The goal of this study was to determine the effect of Origanum vulgare L. (oregano) preparations on the storage stability of vacuum-packed low-pressure mechanically separated meat (BAADER meat) from chickens stored at − 18 °C for 9 months. Oregano was added into the meat as a dried spice, extracts in water and ethanol (40 and 70% (v/v)), and an essential oil. The control samples did not contain oregano. The samples were examined immediately after arrival into the laboratory and after 1, 2, 3, 4, 6, and 9 months of storage. Oregano essential oil was most effective in slowing down lipid oxidation and inhibiting the growth of bacteria in BAADER meat. The number of coliform bacteria in the BAADER meat samples with the 0.1% essential oil was significantly lower than that in the control samples. The storage time was seen to have a more significant effect on the quality of BAADER meat.

The aim of this study was to determine the effect of Salvia officinalis L. (sage) preparations on the storage stability of vacuum-packed low-pressure

The aim of this study was to compare the effects of various forms of sage (Salvia officinalis L.) preparations on the quality characteristics of vacuum-packed chicken meatballs containing mechanically separated meat (MSM) from chickens during storage (+4 °C, 14 days). The meatballs tested in this study were prepared as follows: (1) without the addition of sage (control), (2) with 1.0% of dried sage (SD), (3) with 2.0% of 40% (v/v) sage ethanol extract (SEE40), (4) with 2.0% of 70% (v/v) sage ethanol extract (SEE70), and (5) with 0.1% of sage essential oil (SEO). The meatballs were assessed at weekly intervals for lipid oxidation, microbial quality, color parameters, selected organoleptic attributes, and other quality features. During storage, the lipid oxidation processes in the meatballs were slowed down by all the tested sage preparations, but the most effective slowdown was caused by sage ethanol extracts. On day 14, the values of thiobarbituric-acid-reactive substances determined in the SEE40 and SEE70 products (0.210 mg malondialdehyde [MDA]/kg and 0.233 mg MDA/kg, respectively) were significantly (p < 0.05) lower than that in the control (0.659 mg MDA/kg). Considering all the investigated microbial groups, the best antimicrobial activity was observed in the SEE70 and SEO products. On day 14, there were no significant (p > 0.05) changes in the aroma of the tested chicken meatballs, and only the SEO product showed significantly (p < 0.05) poorer appearance and color than the control. In conclusion, among the various sage preparations used in vacuum-packed chicken meatballs with MSM, SEE70 may be recommended to manufacturers.

This study aimed to evaluate the effect of high-pressure processing (HPP, 300, 400, or 500 MPa, 5 min, 5 °C) on the color, lipid oxidation, and free amino acids profile of skin-packed beef stored under cooling conditions (0–4 °C) for 56 days. The pH of the HPP-treated beef (500 MPa) was stable during storage (5.6–5.7) and significantly higher (p = 0.0010) than that of the control meat at the end of the storage time. During storage, the pH of the control meat decreased up to 5.3 on day 56. The HPP, especially 500 MPa, triggered faster lipid oxidation, leading to higher TBARS (thiobarbituric acid reactive substance) index values than the control meat (1.9 vs. 0.6 mg MAD/ kg of product at the end of storage time). Also, the extension of the storage time resulted in an increase in the TBARS index values of beef, which was greater when higher pressures were used. Moreover, HPP significantly modified the free amino acids profile of the meat. The use of HPP reduced the content of most of the free amino acids analyzed (except leucine, phenylalanine, and lysine) compared to the control meat, and the exposure to higher pressures resulted in greater losses (even a 2–3-fold lower content at the end of storage time). Furthermore, the dynamics of the increase in the free amino acids content during beef storage were higher for the control and HPP300 and lower for HPP400 and HPP500 meat. It seems that knowledge of lipid oxidation, color changes, and the content of free amino acids in beef, especially those constituting biogenic amine precursors, may help optimize process parameters such as pressure and beef storage time, to minimize undesirable quality changes. Considering the high costs of HPP, it seems also necessary to conduct a sensory evaluation to assess its potential usefulness in extending the shelf-life of culinary beef. Additionally, the changes occurring in beef within the first few hours after HPP treatment also need further investigation.