The long-term storage stability of three quality categories of sliced Iberian dry-cured ham defined by the Spanish Iberian Quality Standard (Black, purebred Iberian reared outdoors in Montanera system; Red, Iberian × Duroc crossed (50%) pigs reared outdoors in Montanera system; and White, Iberian × Duroc crossed (50%) pigs commercially fed) and packaged under vacuum and modified atmosphere packaging (MAP) was studied. Commercial category affected the shelf life, being Black and Red presented the highest lipid oxidation during storage, whereas the effect of packaging was not as clear as the effect of commercial category. MAP preserved more the colour and the antioxidants content than vacuum packaging, while this latter reduced lipid oxidation development and maintained better the brightness and flavour of slices than MAP.

The replacement of soybean meal with sweet white lupin (Lupinus albus L.) seeds was investigated in the diets of Iberian pigs during the growing and fattening phases, evaluating its effects on growth performance, carcass traits, and meat quality. Iberian pigs (n = 50) were divided into two dietary groups (n = 25 per group), receiving either a lupin-based concentrate or a soybean meal-based concentrate. The data were analysed using one-way analysis of variance (ANOVA), with a significance level of p < 0.05. The results showed that lupin substitution had no adverse effect on body weight, average daily gain, or carcass characteristics. No significant differences were observed in meat quality parameters such as pH, colour, and texture. However, significantly (p = 0.007) lower levels of saturated fatty acids (SFA) content were found in the intramuscular fat of pre-finishing (primor) pigs fed lupin-based diets. In addition, these pigs had lower plasma triglyceride levels at the end of the growing phase. Overall, the results suggest that sweet white lupin is a viable alternative protein source in Iberian pig production, offering potential health benefits in line with consumer preferences for sustainably produced, healthier meat products, without compromising production efficiency or product quality.

The aim of this study was to evaluate the effect of two cycles of high hydrostatic pressure (HHP) treatment on chicken burgers after storage at refrigeration (4 °C) for 15 days, in comparison with the application of a single cycle of high hydrostatic pressure treatment, as well as compared with non-treated burgers. Samples were treated at 400 and 600 MPa and a single or two cycles were applied. The results showed that mesophilic, psychrotrophic molds, yeast, and coliforms were significantly reduced by HHP treatment (p < 0.05), 600 MPa/1 s (2 cycles) leading to the maximum inactivation. Concerning color parameters, a significant increase in lightness/paleness (L*) and a reduction in redness (a*) and yellowness (b*) (p < 0.05) was observed in samples as 600 MPa were applied. Moreover, 600 MPa/1 s (2 cycles) caused the highest differences in the meat color (ΔE processing) of the chicken burgers. No HHP treatment significantly affected the degree of oxidation of samples (p > 0.05). However, 600 MPa/1 s (2 cycles) samples showed the highest values of TBA RS content after 15 days of storage (p < 0.05). Finally, the appearance, odor, taste, and global perception of cooked burgers were similar in all groups (p < 0.05). Therefore, treatments at 600 MPa produced a significant reduction in microbial counts but modified the color; however, the discoloration effect in the cooked burgers was not noticed by panelists.

This study examines the effects of incorporating broccoli and cauliflower by-products (leaves, stems and inflorescences) like puree ingredients and applying high hydrostatic pressure (HHP) treatment on the quality, safety, and shelf life of lamb burgers. Broccoli and cauliflower by-products were valorized like rich bioactive ingredients, especially in phenol compounds. The valorized ingredients were added to lamb burgers (5% w/w), and 120 burgers were produced for the experiment: three formulations (lamb, lamb with broccoli, and lamb with cauliflower) × four pressure treatments (untreated, 400 MPa, 500 MPa, 600 MPa) × five replicates per formulation and pressure treatment × two storage times (day 1 and day 14). The interactions between composition and pressure were also investigated. The results indicated that while Brassica by-products contributed to slight changes in moisture content and fatty acid composition, they did not independently provide strong antimicrobial effects, likely due to their high moisture content and minimal impact on pH reduction. However, combining these ingredients with HHP treatment (600 MPa for 60 s) significantly improved microbial stability. HHP treatment effectively reduced microbial counts, which were maintained during refrigerated storage, supporting its role as a valuable non-thermal intervention for enhancing meat safety. In terms of oxidative stability, the inclusion of Brassica ingredients, particularly with HHP, reduced lipid (TBA-RS ≤ 1.47 MDA mg kg⁻¹) and protein oxidation (≤5.05 Nmol mg⁻¹ proteins) over time, thereby enhancing product stability during storage. Sensory evaluation and affective testing revealed no significant differences in appearance, odor, taste, texture, or overall acceptability between treated and untreated samples, with high acceptance scores. This suggests that HHP treatment, in combination with Brassica by-products, can improve safety and oxidative stability without compromising the sensory quality of meat products. Overall, this study presents a sustainable and effective approach for producing high-quality and safe meat products with extended shelf life.

High hydrostatic pressure (HHP) can extend the shelf life and ensure safety of meat products such as lamb burgers. Lupinus albus variety Orden Dorado (a low alkaloid content variety) flour, rich in protein and phenolic compounds, offers the potential to enhance the preservation of meat products during storage. Lamb burgers were formulated with Lupinus albus flours (1%, w/w; weight/weight), either conventional or obtained by compression milling, and processed by HHP treatments (untreated, two consecutive cycles at 600 MPa for 1 s; or a single cycle at 600 MPa for 4 min), with the total processing time using the HHP unit being the same for both. Then, they were subsequently stored for 14 days under refrigerated conditions. Proximate composition, microbiological changes, color, and oxidation of burgers during storage were evaluated. Flour obtained by compression milling presented higher phenolic compound content, while its antioxidant activity is similar to that obtained by conventional methods. In lamb burgers, the incorporation of both lupine flours maintained the proximate composition and fatty acids profile. Lipid oxidation after 14 days was significantly lower in burgers with lupine flour obtained by compression milling, whereas protein oxidation responses depended on treatment–formulation interactions. HHP drastically reduced microbial counts, with sustained inactivation of coliforms and Escherichia coli (E. coli) although instrumental color was significantly altered in fresh burgers after processing. However, sensory scores of grilled burgers remained unaffected by either flour type or HHP treatment. Incorporation of Lupinus albus flour into lamb burgers processed by HHP preserved sensory quality while enhancing the microbial and lipid oxidation stability of burgers. Finally, the application of two short (1 s) cycles at 600 MPa was more beneficial than a single 4 min cycle, offering similar microbial inactivation with less impact on the quality changes in burgers. Finally, applying two short (1 s) HHP cycles at 600 MPa was more beneficial than a single 4 min cycle, as it achieved similar microbial inactivation while better preserving the color and oxidative stability of the burgers.

This paper attempts to analyse lamb burgers from meat cuts of lower commercial value to which various amounts of freeze-dried pecan nuts (5%, 10% and 15%) were added to study the influence of the addition of pecans on the quality of the burger. One hundred eight burgers were evaluated by means of physicochemical, sensory and microbiological analyses. The addition of pecan nuts mainly affected the meat’s fatty acid profile. Fat content was higher as the amount of pecan nuts was increased, and the monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) levels also increased (p < 0.001), whereas the saturated fatty acid content decreased (p < 0.001). Pecan nuts also proved able to increase the antioxidant capacity of the product, significantly reducing the oxidation values of lipids (p < 0.001) and proteins (p < 0.05). In general, no significant differences were identified in the sensory attributes under study. In conclusion, we found that the use of pecan nuts improves the nutritional content of the hamburgers without negatively affecting the technological or sensory properties.