This study aimed to evaluate traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants. Hydroalcoholic extracts of dried oregano and basil leaves were prepared, freeze-dried, and evaluated for antioxidant activity by Folin-Ciocalteu, DPPH, FRAP, and ABTS assays. Freeze-dried oregano extract showed higher (p < 0.05) antioxidant activity than freeze-dried basil extract by all methods. Extracts were used in preparations of seven sausage formulations, as follows: F1, 0.05% oregano extract and 0.05% basil extract; F2, 0.1% oregano extract and 0.05% basil extract; F3, 0.05% oregano extract and 0.1% basil extract; F4, 0.075% oregano extract and 0.075% basil extract, F5, 0.1% oregano extract and 0.1% basil extract; F6 (control), without extract; and F7, 0.01% butylated hydroxytoluene (BHT). Sausage formulations were analyzed for chemical composition, pH, acidity, water activity, lipid oxidation, color, and texture. Formulations showed differences in pH at different storage periods. F1, F2, F3, and F7 had the lowest (p < 0.05) lipid oxidation values at 53 days of storage. F1, F2, F6, and F7 showed higher a* values and lower b* values. Hardness and chewiness decreased (p < 0.05) during storage for all formulations. F1, F2, and F3 had similar efficiency to that with synthetic antioxidant BHT (F7), therefore, oregano and basil extracts have potential application as natural antioxidants in the food industry.

By-products generated in the winemaking industry contain compounds with health-promoting properties, which can be reintroduced into the food production chain. This study evaluated the use of a by-product from the industrial processing of grapes as an ingredient in the manufacture of Petit Suisse cheese, made with A2A2 milk and the addition of the probiotic Bifidobacterium animalis subsp. lactis HN019. Two Petit Suisse formulations were made in three independent batches: a control formulation without the addition of the by-product (F0) and a formulation containing 10% of the by-product (F1). The proximate composition of the cheeses was characterized on the first day after manufacturing them. The addition of the by-product led to an increase in ash, lipids, and carbohydrates and a reduction in moisture and protein contents. The physicochemical characterization and the texture profile analysis showed no changes throughout the product’s shelf life. The probiotic counts remained abundant (~eight log CFU/g) in both formulations with no changes seen throughout the shelf life period. Scanning electron microscopy images showed the added bacteria had typical structures. No differences were observed in the fatty acid profiles of the formulations, and both exhibited a total of 18 fatty acids, including saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs). Additionally, the by-product conferred antioxidant activity to the F1 formulation. The addition of the by-product in fresh cheese may be an interesting approach in regards to the processing technology used, its microbiological safety, and its nutritional value. The use of A2A2 milk and a probiotic culture thus enhanced the Petit Suisse cheese, resulting in a healthier product.

In recent years, there has been an increase in the number of vegetarian and vegan consumers, contributing to the production and market availability of plant-based burgers. However, the absence of specific regulations has resulted in high variability in their composition and nutritional value. This study aimed to evaluate the nutritional labeling and physicochemical characteristics of commercial animal-based burgers (HA) and plant-based burgers (HV) marketed in Brazil. Five brands of each burger type were analyzed and identified by the numbers 1 to 5 for AB and numbers I to V for PB in order to preserve the manufacturers’ identities. The nutritional labeling assessment was conducted based on the current resolutions of the Brazilian Health Regulatory Agency (Anvisa), verifying compliance with the minimum established requirements. The PB samples showed a higher number of labeling non-conformities compared with the animal-based burgers, probably reflecting the lack of specific regulation. In addition, they exhibited greater variability in composition and physicochemical characteristics due to the diversity of protein sources used. The AB samples presented higher protein content, greater homogeneity, and higher shrinkage rate, hardness, cohesiveness, chewiness, and resilience, which are characteristic of meat products due to the presence of muscle fibers. It can be concluded that AB, supported by well-established regulations, showed greater consistency and homogeneity, highlighting the need for technological and regulatory advances for PB in order to compete with AB and meet consumer demands.

Instrumental color measurement is widely used in the poultry industry to ensure product uniformity and to provide rapid evaluation of meat quality. The objective of this study was to evaluate color measurements of broiler breast meat obtained using a conventional tristimulus colorimeter Minolta CR-400 Chroma Meter (Minolta Italia S.p.A., Milan, Italy) and a portable Nix Spectro 2 Color Sensor (NIX Sensor Ltd., Hamilton, ON, Canada), and to investigate the relationships between instrument-derived color parameters and key meat quality traits under commercial processing conditions. The Pectoralis major muscles from three homogeneous flocks of Ross 308 broilers were analyzed. In a preliminary screening (n = 450 fillets), samples were classified according to Minolta lightness (L*) values into pale, normal and dark groups. Then 90 fillets per color group were selected and color using both instruments, ultimate pH, drip loss, and cooking loss, were measured. Moisture content, lipid (Thiobarbituric Acid Reactive Substances) and protein oxidation (carbonyl content) were also determined in 24 breasts per group. The Nix Spectro 2 reproduced the separation among color groups originally defined according to Minolta CR-400 L* values. Pale fillets exhibited higher lightness, oxidative indicators, drip and cooking losses and lower pH compared with normal and dark samples. Lightness measured by the two instruments was very strongly correlated (ρ = +0.90; P< 0.001), whereas strong correlations were observed for redness (ρ = +0.66; P< 0.001) and yellowness (ρ = +0.51; P< 0.001). For both devices, L* was strongly negatively correlated with pH and positively correlated with drip and cooking losses (P< 0.001), confirming the association between lightness and water holding capacity. Although absolute color values differed between instruments, the Nix Spectro 2 consistently reproduced relative color variation and its relationships with technological properties of the breast meat. In conclusion the Nix Spectro 2 represents a promising low-cost tool for assessing relative color variation in research and commercial poultry applications.