The use of antimicrobials in meat products is essential for maintaining microbiological stability. The reformulation by substituting synthetic additives for natural ones is an alternative to provide cleaner label products. Therefore, this work performed a literature search about extracts from fruits and agro-industrial waste with antimicrobial activity that can be applied in meat products. Jabuticaba waste extracts are excellent sources of anthocyanins with antimicrobial and pigmentation potential, capable of being applied in meat products such as fresh sausage, without compromising sensory attributes. Residue from grapes is rich in antimicrobial phytochemicals, mainly catechins, epicatechins, gallic acid and procyanidins. Extracts from different grape by-products and cultivars showed inhibition of Staphylococcus aureus, Listeria monocytogenes, Pseudomonas aeruginosa, Escherichia coli O157: H7 and other bacterial strains. Antimicrobial effects against L. monocytogenes, Bacillus cereus, S. aureus and E. coli O157: H7 were identified in Opuntia extracts. In addition, its application in hamburgers reduced (p < 0.05) aerobic mesophilic bacteria, Enterobacteriaceae and Pseudomonas sp. counts, and at a concentration of 2.5%, improved the microbiological stability of salami without causing sensory and texture changes. These data reinforce the possibility of substituting synthetic preservatives for natural versions, a growing trend that requires researching effective concentrations to maintain the sensory and technological properties.

High sodium and fat contents are cause of concerns for industries and consumers of meat products. Direct reduction of NaCl and fat is a useful strategy to understand how these ingredients interfere with the quality parameters of an emulsified meat product and how to reduce them without significant changes from the original product. The aim of this work was to understand salt reduction in fat-reduced (10 g fat/100 g product) hot dog sausages. Five NaCl concentrations were tested: 1% (F1), 1.25% (F1.25), 1.50% (F1.50), 1.75% (F1.75) and 2% (F2 – control). Proximate composition, sodium content, water activity, pH, emulsion stability, color, texture, scanning electron microscopy results and sensory attributes (just-about-right and acceptance tests) were assessed. Emulsion stability decreased (P < 0.05) with salt reduction. Salt reduction increased water activity. Microscopic images showed a more compact matrix with the decrease in salt content. Sausages with the minimum (F1) and maximum (F2) amounts of salt were less accepted by consumers. A reduction of 26.8% of sodium can be obtained (with the formulation F1.25), allowing the labeling of sodium-reduced sausage and with acceptance by consumers.

Opuntia ficus-indica is a subtropical fruit rich in dietary fibers, carotenoids, vitamins, minerals, and polyphenols. To substitute synthetic additives, its extracts could become an interesting proposal to preserve quality while adding desirable characteristics to meat products. This study aimed to develop healthier chicken patties (with a structured animal fat replacer) added with prickly pear extract (PPE). The extract was analyzed for total phenolic content and antioxidant activity (FRAP, ABTS, DPPH, and ORAC). Four chicken patty formulations were manufactured with total replacement of animal fat by sesame oil emulsion: control, erythorbate 500 ppm, PPE 500, and PPE 750 ppm. Proximate composition and fatty acid profile were analyzed on day 1, and pH, color, and lipid oxidation on days 1, 4, 8, 12, and 16. PPE treatments showed lower TBARSs (p < 0.05) and greater pigment stability at the end of storage, corroborating its potential to delay oxidation reactions. No significant effects on chemical composition, pH, or fatty acid profile were observed (p > 0.05). Unsaturated represented 76.2% of total fatty acids. Therefore, PPE is an effective antioxidant by improving oxidative stability without promoting changes in other properties, besides adding cleaner label approaches and the use of natural ingredients to develop meat products reformulated with unsaturated oils.

The lamb meat tenderness acceptance threshold has been little studied and has never been evaluated for the Brazilian population. So, this study aimed to find the maximum acceptable shear force for Brazilian lamb meat consumers. Three muscles were previously tested and chosen Longissimus thoracis et lumborum (LTL), psoas major and semimembranosus muscles received different treatments in the post-slaughter period (Hot deboning followed by cooling on ice, Standard carcass cooling and Ageing), aiming to create samples with varying levels of tenderness, which were evaluated by acceptance tests and descriptive analysis of tenderness by a trained team. Sarcomere length, myofibril fragmentation index, proximate composition, weight loss and pH analyses were performed to observe the biochemical phenomena in each treatment's meats. Variations caused in samples by treatments were more significant than differences inherent to the different muscles. Pearson and Multiple Factor correlation analyses indicated positive correlations between sarcomere length, myofibril fragmentation index and the scores assigned in sensory tests by 140 panelists and a trained team. Both groups noted that the differences between the meats in terms of tenderness and the sarcomere length also influenced the perception of juiciness observed by the groups. The maximum shear force indicated as acceptable for lamb meat was 44.1 N. The results obtained are important to guide the lamb meat producer for certain practices in the post-slaughter moments, avoiding actions that lead to sarcomere shortening and encouraging the production of aged meats.

Growing medical, engineering, biochemical, and biological interest has led to a steady pace of research and development into polymeric monolithic structures with densely interconnected pores for purifying bio compounds. Cryogels, which are generated by freezing a reactive polymerization mixture, are highlighted due to their versatility and low relative cost as macroporous, polymeric, monolithic adsorbents. The conversion of cryogels into affinity adsorbents is one possible alternative to their optimal application. Some of the most often utilized supports for immobilizing particular ligands are monolithic columns manufactured with epoxy radicals on their surfaces. The purification of biomolecules with a high degree of specificity, such as lectins and glycoproteins with an affinity for glycosylated groups, has garnered interest in the use of fixed non-traditional beds functionalized with ligands of particular interest. The interaction is both robust enough to permit the adsorption of glycoproteins and reversible enough to permit the dissociation of molecules in response to changes in the solution’s pH. When compared to other protein A-based approaches, this one has been shown to be more advantageous than its counterparts in terms of specificity, ease of use, and cost-effectiveness. Information on polymeric, macroporous, monolithic adsorbents used in the affinity chromatographic purification of lectins has been published and explored.