This study investigated the effect of a 2% lactic acid and 2% ascorbic acid mixture, applied via a spray method, on the quality of wild red deer (Cervus elaphus) meat stored under vacuum packaging at 4 ± 1 °C for 21 days. A total of 48 semimembranosus muscle steaks were used, divided into two groups: 24 treated with the acid mixture and 24 non-treated controls. Key parameters, including the pH, instrumental color, bacterial counts, texture profile analysis, and protein degradation (sarcoplasmic and myofibrillar proteins) using sodium dodecyl-sulfate polyacrylamide gel electrophoresis, were assessed on different days. Treated samples exhibited significantly lower aerobic plate counts (p < 0.05) compared to controls. No significant differences in pH were found between the groups, except on day one (p < 0.05). Over time, texture analysis revealed a significant reduction in hardness, cohesiveness, and chewiness in both groups, with treated samples showing greater tenderness. Importantly, the lactic acid and ascorbic acid treatment did not adversely affect the color attributes of the meat. This method shows potential for improving the microbiological safety of venison without compromising its quality, making it a promising preservation technique for the meat industry.

The consumption of wild red deer (Cervus elaphus) meat is growing due to its nutritional benefits and sustainability. However, challenges like a shorter shelf life and increased microbial load of game meat highlight the need to investigate effective preservation techniques. This study investigated the effects of high hydrostatic pressure (HHP) on the quality parameters of wild red deer meat, including pH, color characteristics, microbial load, texture attributes, and protein stability, assessed on different days. Wild red deer meat was treated with pressures ranging from 150 to 600 MPa, followed by storage at 4 °C for up to 14 days. Results showed that HHP at or above 300 MPa stabilized pH and suppressed microbial growth. On Day 1, the control samples had a microbial count of 4.67 log CFU/g, while treatments at or above 500 MPa reduced microbial levels to below 1 log CFU/g. Texture analysis revealed improved tenderness at lower pressures (150–300 MPa) and enhanced firmness at higher pressures. Color parameters, including lightness and redness, were also influenced by HHP, as lightness increased with pressure, while redness decreased at higher pressure levels. SDS-PAGE analysis indicated protein denaturation, especially at ≥300 MPa, with significant degradation of sarcoplasmic and myofibrillar proteins at ≥500 MPa. These findings suggest that HHP can be an effective method for improving certain quality parameters and extending the shelf life of wild red deer meat up to 14 days of storage, depending on the pressure level applied.

This study aimed to evaluate the impact of increasing total protein content on the rheological properties of liquid whole eggs. The study fills the gap between fundamental science and industrial application by exploring the potential for developing high-protein, functional egg products for health-conscious consumers and the food industry. Liquid whole egg samples were enriched with different percentages of egg white and whey proteins. Proteins were added either before or after heat treatment, followed by homogenization, to analyze the effects on rheological behavior. Results indicated that whey protein samples exhibit near-Newtonian behavior due to their high solubility and minimal protein interactions, while egg white protein samples, especially at higher concentrations, induce shear thinning behavior and increased viscosity due to their water-binding capacity and partial heat-induced denaturation. Flow behavior index (n) decreased by 62.7 ± 5.7% and 25.2 ± 1.8% for heat treated with 10% added egg white and whey protein samples, respectively; meanwhile, it decreased by 2.64 ± 0.06% for 10% of added egg white protein and increased by 12.0 ± 1.0% for 10% of whey protein when heat treatment was induced prior to protein additions. The findings from this study offer valuable insights for developing functional food enriched with whey and egg white proteins.

Microalgae (predominantly unicellular photosynthetic eukaryotes) has been recognized as a “protein bio-factory” because they may produce up to 70% of protein (dry basis). Advantageous aspects of proteins from microalgae compared to conventional animal- and plant-based proteins were proven. Numerous review articles have addressed the effects of composition of cultivation medium and operational parameters to obtain high protein yield from microalgae. Nevertheless, several critical limitations remain for the industrial expansions of the production of proteins from microalgae. Presently, process intensification is considered a strategic approach for the scalable production of proteins from microalgae, achieved by implementing mutagenic and recombinant strains, increasing productivity through high-cell-density cultivation strategies, using cold-adapted microalgae and minimizing equipment footprint via integrating multiple unit operations into a more efficient and compact system. Different strategies of random mutagenesis (chemical: ethyl methane sulfonate-mediated, physical: heavy-ion irradiation-mediated and ultraviolet-mediated) have been employed to get the desired phenotype of microalgae for higher protein yield. Emerging genetic engineering approaches, including the design of expression vectors, identification of genetic regulatory elements, and genetic transformation methods, along with bioinformatics algorithms, have been employed to develop recombinant strains of microalgae with higher protein yield. Combined cultivation systems, such as sequential heterotrophic-autotrophic system, switching of nitrogen-rich cultivation medium from nitrogen-deficient medium and mixotrophic system have come to the forefront. In this review article, process intensification strategies for the production of proteins from microalgae are comprehensively discussed, with special emphasis on the development of mutant and recombinant strains, strategies of cultivation and decisive operational parameters of bioreactor operation.

Game meat could be considered a good alternative for red meat for human consumption. Meat sourced from wild animals raised under natural environment become increasingly popular with consumers in recent years. This study aimed to assess the effect of high hydrostatic pressure (HHP) on the textural properties of cooked wild red deer (Cervus elaphus) meat. Samples of raw deer meat were treated with different pressures ranging from 150 to 600 MPa for 5 min and stored at 4°C. The samples were cooked on day 1 and 7, and after cooking drip loss and the textural properties were measured. The textural properties were determined using Texture Profile Analysis (TPA) and the Warner–Bratzler (WB) methods. The decision to measure cooked samples is based on the fact that the product will be consumed by the consumers in a cooked form. The results of this study showed that the significant changes in texture attributes, including hardness, springiness, cohesiveness, chewiness, and shear force, in response to HHP treatment and storage duration. These results provide valuable information about the influence of HHP on the textural quality of cooked wild red deer meat, informing food processing practices aimed at increasing consumer satisfaction and product acceptability.

Liquid egg products are globally recognized and increasingly used in large-scale industries due to their microbiological stability and ease of handling. A 100 g of liquid whole egg contains 76.15 g of water, 9.5 g of fat, and 12.56 g of protein. Egg proteins are high quality proteins, characterized by an amino acid score of 100 and the highest net protein utilization rate among dietary proteins. Many studies have examined the characteristics and health benefits of egg white proteins, revealing that their consumption can promote muscle mass and strength, reduce visceral fat, and lower blood cholesterol levels. Given these health advantages, this study aimed to enhance the nutritional value of liquid whole egg by fortifying it with powdered egg white protein. The impact of this addition was assessed through the evaluation of the rheological properties of liquid whole egg. Powdered egg white protein was added in varying concentrations (3%, 5%, and 10%) to 200 g of raw, homogenized liquid whole egg. The mixtures were then subjected to heat treatment at 65 °C for 15 minutes in a water bath and subsequently stored at 4 °C for 21 days. Rheological measurements, specifically viscosity, were performed on days 1, 7, 14, and 21 using an MCR 92 rheometer at 15 °C. The results demonstrated that viscosity was influenced by both the concentration of egg white protein and the duration of storage, exhibiting notable changes throughout the experimental period.