FLEISCHWIRTSCHAFT international_04_2018

Volume 33 _D42804 F 

Journal for meat production, 

processing and research 

international 

4_2018 

Alternative Products 

Seasoning new protein sources 

Pork 

China‘s boom has 

peaked recently 

Storage 

Packaging ensures 

meat quality 

Research 

Plant materials in 

mutton patties 

Topics 

Additives and Ingredients 

Packaging and Labelling

Fleischwirtschaft international 4_2018 

3 

Trade fairs need internationality 

Only action across national borders can secure the supply of safe food worldwide 

Editorial 

At the moment it looks as if national protectionism 

is slowing down international trade. A 

number of large and important trading nations 

are using political means to advance their own 

interests, relying on their own power and 

strengths at the expense of previous market 

partners. Politicians' ideas are being implemented, 

for example, by increasing customs 

duties on important trade goods like meat. The 

response to this is usually not long in coming 

and previous market partners respond in a 

similar way. This "build-up" leads to severe 

political restrictions in trade. As a result, the 

environment for this year's international trade 

fairs in the autumn does not seem as favorable 

as in previous years. 

One of these fairs is FachPack. Over a compact 

three-day schedule in Nuremberg, Germany, 

from 25 to 27 September 2018, it will 

present its extensive range of solutions for the 

packaging process chain for industrial and 

consumer goods. Alongside the 1,500 exhibition 

booths, the more than 40,000 trade visitors can 

look forward to an attractive supporting programme 

with numerous presentations on the 

hot trends in the industry. 

From 30 September to 4 October Poland offers 

the visitors of Polagra Tech in Poznan a good 

opportunity to get acquainted with the latest 

solutions in food technology.For years, the fair 

has been supporting the development of trade on 

the international level. This allows primarily to 

acquire new, reliable business partners. Additional 

conferences and lectures accompanying 

the fair are also conducive to this target. 

Some days later – from 8 to 12 October – 

Agroprodmash 2018, an important event for 

Russian food manufacturers and global and 

local developers of solutions for the food processing 

industry, will open its doors at the Expocentre 

Pavilions in Moscow. The Salon of 

Equipment for Meat Processing is one of Russia’s 

largest showcases and offers equipment for 

the whole meat industry. 

This year, 50 industry associations have come 

together to support Pack Expo International 

2018 which will be held from 14 to 17 October at 

McCormick Place, Chicago, USA. The trade 

associations serve as an on-site resource for the 

50,000 attendees expected at the event. Many of 

these partners bring a specific vertical market 

focus and will host pavilions, sponsor networking 

lounges and offer educational sessions. 

Health concerns predominantly underlie the 

success of “Alternative Food”. This term covers all 

about concocting healthier food, respect to nature 

and animal well-being. After the major food crises 

of the '90s and early 2000's, consumers are turning 

toward food that is perceived, rightly or 

wrongly, as healthier and more ethical. As a 

result, the number of innovations based on meat 

substitutes now exceeds the number of meatbased 

innovations. Sial 2018, which takes place 

from 21 to 25 October at Paris-Nord Villepinte, is 

giving this food category the space it deserves. 

All these fairs aim at a distinct international 

trade and exchange. The times of limited trade 

horizons must be over in order to ensure the 

supply of safe food worldwide. 

Michael Weisenfels 

Editor 

FLEISCHWIRTSCHAFT 


Advertisement

................................................... 

4 


Content 

14 22 

26 

Columns 

Meat chain 

Topics 

3 Editorial 

5 News 

13 Industry News 

39 Calendar 

40 Advertisers, Credits, Subscriptions 

8 Pork 

China‘s boom appears to have peaked. 

The global pork industry barometer 

shows calm and sound growth for 2018. 

22 Hygiene 

Detection assures food safety. State-ofthe-art 

microbiological tests help to 

reduce the risk of human illness cases – 

Part 2. 

38 Legislation 

Smoking Technologies. Assessment 

under the European food law. 

14 Alternative Products 

Seasoning new protein sources. Tapping 

into the latest consumer trends regarding 

vegan and vegetarian products. 

17 Combined Proteins 

Meat extensions – products with animal 

and vegetable components. Products 

with reduced meat content as alternatives 

to vegetarian and vegan meat 

analogues. 

26 Marking 

Food packaging and labeling. Driving 

efficiency in meat and poultry coding. 

30 Storage 

Packaging assures quality. Modified 

atmosphere packaging is the most 

commonly packaging method used in 

poultry marketing. 

Additves 

Ingredients notably influence the 

characteristics of meat products. 

Photo: Valerii Dekhtiarenko/fotolia 

Research & Development 

41 Quality characteristics and 

shelf life evaluation of 

functional mutton patties 

– Investigations on 

incorporated combinations 

of plant materials 

By Om Prakash Malav, 

Brahm Deo Sharma, Rajiv 

Ranjan Kumar, Suman Talukder, 

Sakeh Rafeh Ahmed and 

Irshad A. Dahsri 

41


5 

News 

Omron 

New General Manager 

Central Eastern Europe 

Previously Dr. Klaus Kluger was 

Managing Director Europe at Omron 

Adept Technologies. After the 

merger of Omron Adept Technologies 

into Omron He started as 

General Manager Central Region at 

Omron in April 2017. Since May 2018 

he is now active as General Manager 

Central Eastern Europe, which 

includes Germany, Austria, 

Switzerland, Poland, Hungary, the 

Czech Republic, Slovakia, and 

Romania. 

In 2018 Omron concluded that it 

would be more beneficial for the 

development of the markets in 

Central and Eastern Europe to 

reside under the same management. 

He now leads the newly 

formed organisation as General 

Manager Central Eastern Europe. 

//www.omron.co.jp 

Tyson 

Food giant 

to acquire Keystone 

Tyson Foods, Inc. announced it has 

reached a definitive agreement to 

buy the Keystone Foods business 

from Marfrig Global Foods for 

$2.16 bn. in cash. The acquisition 

of Keystone, a major supplier to the 

growing global foodservice industry, 

is Tyson Foods’ latest investment 

in furtherance of its growth 

strategy and expansion of its 

value-added protein capabilities. 

The aquisition helps to expand the 

international presence. Headquartered 

in West Chester, Pennsylvania, 

Keystone supplies chicken, 

beef, fish and pork to some of the 

world’s leading quick-service 

restaurant chains, as well as retail 

and convenience store channels. 

Its value-added product portfolio 

includes chicken nuggets, wings 

and tenders, beef patties, and 

breaded fish fillets. 

The acquisition includes six 

processing plants and an innovation 

center in the US. It also includes 

eight plants and three 

innovation centers in China, South 

Korea, Malaysia, Thailand and 

Australia. Keystone, which employs 

approximately 11,000 people, 

generated annual revenue of 

$2.5 bn. and adjusted EBITDA of 

$211 mill. in the last 12 months 

ending 30 June, 2018. 

//www.tyson.com 

Marel 

Global provider agrees to buy Maja 

Marel has agreed to acquire Maja, 

a German food processing equipment 

manufacturer. The transaction 

is subject to anti-trust approval 

and customary closing 

conditions, and is expected to 

close in the third quarter of 2018. 

The acquisition is in line with 

Marel’s strategic objective to be a 

full-line supplier of advanced food 

processing solutions and standard 

equipment, and further 

strengthen Marel’s global market 

presence. 

Marel is a global provider of 

advanced processing systems and 

services to the poultry, meat and 

fish industries with annual revenues 

of € 1,038 mill. in 2017. 

Marel invests around 6% of revenues 

in research and development 

annually, which translated 

into around € 60 mill. in 2017. 

Marel’s full-line approach includes 

standalone equipment, individual 

systems and full production lines 

all controlled and integrated with 

Innova, Marel’s overarching software 

solution. 

Maja’s technological leadership 

and strong market position is a 

good fit to Marel’s commitment to 

innovation and extensive global 

presence. With Maja’s innovative 

product offering and complementary 

geographical reach, Marel is 

better positioned to offer full-line 

solutions for the meat industry 

globally and advance market 

penetration. Marel also aims to 

utilize Maja’s high-quality innovation 

and manufacturing site as an 

addition to existing production 

sites. Maja’s experienced management 

team will stay on board 

and continue to lead Maja. 

//www.marel.com 

Since its founding 

Maja has been 

specializing in 

skinning and 

portioning with main 

focus on the meat 

market. 

Advertisement

.......................................................................................................................................... 

6 


News 

Miratorg 

Company plans to invest 

in pork production 

Miratorg informs it invests 1.5 bn 

rubles to extend pork production in 

Pristenskiy district of Kursk region – 

a new farm with a capacity of 12,000 

t per year will be open at the beginning 

of 2019. 

Miratorg will extend pork 

production in Kursk region. 

The company has been developing 

a large-scale project to double 

its current pork production capacity 

to 1 mill. t in live weight. The company 

builds the vertically integrated 

production chain: plant growing, 

feed mill plants, livestock ranchos 

and the largest slaughtering and 

processing complex in Russia located 

in Chernitsino settlement, 

Kursk region. Kursk region with 20 

pig farms already holds a 25% share 

in Miratorg production – 109,000 t of 

pork in live weight in 2017. "The new 

farm plans means 52 new jobs for 

local people. Employees of the 

pig-breeding site will be provided 

with stable job, benefits and decent 

salary in average higher than in 

region and industry”, the comment 

says. 

//www.miratorg.ru 

FAO 

Food Price Index 

drops in July 

Global agricultural food commodity 

prices fell sharply in July, as all the 

major traded items posted notable 

declines, led by dairy and sugar. 

The FAO Food Price Index averaged 

168.8 points, 3.7% below their 

June level, the biggest monthly drop 

since late last year. The index had 

been steadily rising in 2018 until 

June. The FAO Food Price Index is a 

measure of the monthly change in 

international prices of a basket of 

commodities. The FAO Meat Price 

Index averaged 170.7 points in July, 

down 3.3 points (1.9%) from its 

revised value for June. The June 

upward revision primarily reflects a 

sharp rise in bovine meat prices 

from Brazil, caused by a decline in 

exports following logistical problems 

due the prolonged truck drivers’ 

strike. In July, the Index shed 

few points, in part due to a gradual 

normalization of meat exports from 

Brazil. Overall, price quotations for 

bovine meat fell, while those of pig 

and poultry meat also weakened. 

However, ovine meat prices increased 

marginally on strong import 

demand, especially from China and 

the United States. 

//www.fao.org 

Advertisement 

Advertisement 

Expo chosen for Program 

The International Production & Processing Expo (IPPE) has 

again been selected to participate in the 2019 U.S. Department 

of Commerce International Buyer Program. The program brings 

trade delegations together from around the world and helps 

match international attendees with American suppliers. The 

program also provides export counseling, market analysis and 

more.The next IPPE, comprised of three integrated trade 

shows, will be held Tuesday through Thursday, 12 to 14 February, 

2019, at the Georgia World Congress Center in Atlanta. 

//www.ippexpo.com 

UK Government 

ASF in China 

The Chinese authorities reported an outbreak of ASF in domestic pigs in 

Liaoning region, north east China in the beginning of August. According 

to the disease report clinical signs were first observed on the 1st August 

in 47 animals, however, the exact number of animals on farm is unclear 

as different reports state between 300 and 8,000 pigs. 

This is the first time that ASF has been reported in China. Disease 

control measures are in place including culling affected and susceptible 

animals. ASF has caused a small number of isolated outbreaks in central 

Russia, north of Kazakhstan and Mongolia, approximately 1,000 km from 

the border with China. 

//www.gov.uk 

Plukon 

Polish poultry processor acquired 

Plukon Food Group and the Polish 

Wyrebski family received approval 

from the competition authority 

regarding this transaction. The 

deal was officially closed last 

week. The family Wyrebski is producing 

high quality fresh and 

frozen poultry products for the 

food service, retail and food industry 

under its own brand and under 

private label. Its main markets are 

Poland and north-western Europe. 

With the closing of the deal Plukon 

Food Group gets a majority interest 

in Wyrebski‘s new slaughterhouse 

project. The transaction enables 

Plukon Food Group to enter the 

Polish market and will expand 

Plukon’s position going forward in 

Europe. 

Peter Poortinga, CEO of Plukon 

Food Group, commented: “With this 

transaction Plukon Food Group is 

able to continue to grow in Europe 

and create a fifth production country 

in Europe. I am pleased that 

Plukon Food Group and Wyrebski 

will jointly build a solid position on 

the Polish poultry market. The 

parties will develop a greenfield 

slaughterhouse in the center of 

Poland.” 

//www.plukonfoodgroup.com


7 

News 

Westfleisch 

Growing again in 2017 

Westfleisch-Group closed the 

business year 2017 with records 

regarding turnover, sales and 

slaughter volume. 

These positive results were 

announced by the members of the 

Executive Board Carsten Schruck, 

Steen Sönnichsen and Johannes 

Steinhoff at Westfleisch SCE´s 

General Assembly. The Managing 

Board led through the event in this 

three-member constellation for 

the first time. Sönnichsen, responsible 

for production and sales of 

fresh meat, just started at Westfleisch 

in December 2017. 

Schruck announced that the 

group will pay a dividend of 4.2 % 

to shareholders plus special 

bonuses in the amount of €3 mill. 

for agricultural members. 

“Our turnover grew by 11.4% to 

€2.75 bn.“, he declared. The EBITDA 

was up by 16% to €71.3 mill. in 

2017. Westfleisch slaughtered 

8.26 mill. pigs – 2.7% more than in 

2016. For cattle, i.e. bulls, dairies 

and heifers, the volumes increased 

by 1.5% to about 424,000 animals. 

Westfleisch sold about 44% of 

its meat and meat products 

abroad. The target markets include 

the European states as well as 

overseas markets. But there were 

differences compared to the previous 

year: After the `Asia-Boom´ – 

above toward the PR of China – the 

The company sucessfully closed 

the business year 2017. 

demand in third countries decreased 

by 4.8%. On the other hand 

the exports to the EU-markets 

have risen significantly up to 10.5% 

and could partially compensate the 

losses. 

Westfleisch is the No. 3 meat 

marketer in Germany and ranks 

amongst the Top 5 in Europe. The 

international company, based in 

Münster, slaughters, cuts, processes 

and refines meat. In 2017 

the company sold 980,000 t of 

meat and generated turnovers of 

€2.75 bn. Westfleisch is owned by 

about 4,300 farmers in North West 

Germany and the Netherlands. On 

the basis of cooperation contract, 

they breed pigs, cattle and calves. 

Westfleisch has approximately 

5,000 employees. 

//www.westfleisch.de 

USDA 

US poultry gains market 

access in Marocco 

US Trade Representative Robert 

Lighthizer and US Secretary of 

Agriculture Sonny Perdue announced 

that the government of 

Morocco has agreed to allow commercial 

imports of poultry meat 

and products into Morocco for the 

first time. 

The United States is the world’s 

second largest poultry exporter, 

with global sales of poultry meat 

and products of $4.3 bn. last year. 

US exports of agricultural products 

exceeded $12 bn. Initial estimates 

indicate that Morocco would be a 

$10 mill. market, with additional 

growth over time. Morocco had 

prohibited imports of US poultry. 

Officials from the Office of the 

Trade Representative and the 

Department of Agriculture worked 

with the Moroccan government to 

provide assurances on the safety. 

//www.usda.gov 

Provisur 

Aquisition of Hoegger 

Provisur Technologies, Inc., a 

global leader in innovative food 

processing technologies announced 

that it has acquired 

Hoegger AG, a privately-held leading 

provider of form pressing, 

separation and cook & chill equipment. 

Based in Flawil, Switzerland, 

Hoegger serves leading food processors 

globally. 

Hoegger is the recognized global 

leader in meat press technology 

and is known for continuous innovation 

and uncompromising quality. 

This acquisition further expands 

Provisur’s growing global 

footprint and provides the company 

with added sales, service and 

production capacity in Europe. 

“The acquisition of Hoegger 

strengthens our position in the 

slicing and portioning markets and 

complements our cooking portfolio.,” 

said Cohen. 

//www.provisur.com 

Advertisement 

UK Government 

British pork export to Taiwan 

British farmers and food producers 

are set to benefit from a valuable 

new market as Taiwan prepares to 

welcome British pork exports for 

the first time. UK pork exports were 

worth £290 mill. to the economy 

last year, reaching over 80 export 

markets. This new agreement is 

expected to be worth more than 

£50 mill. over the next five years. 

The eagerly awaited deal has 

been secured by the UK government, 

working with the Agriculture 

and Horticulture Development 

Board (AHDB) and UK Export Certification 

Partnership (UKECP). Exporters 

can take advantage of the 

market as soon as the administrative 

listing process is completed 

and export certification is made 

available. The deal also means UK 

exporters can further tap in to the 

overseas demand for parts of the 

pig carcass that are not commonly 

purchased in the UK. This means UK 

farmers and pork processors will 

be able to generate income for the 

whole carcass. It follows a number 

of recent successes for UK food 

and drink exports, which reached a 

record level of £22 bn. in 2017. 

China lifted its two-decade long 

ban on UK beef exports following 

the BSE outbreak. The agreement 

will allow official market access 

negotiations to begin, estimated 

to be worth over £250 mill. in the 

first five years alone. 

//www.gov.uk

.............................................. 

................................................. 

8 


Pork 

China‘s boom appears to have peaked 

The global pork industry barometer indicates calm and sound growth for 2018 

The world economy can look back 

on asuccessful year 2017.Ona 

global basis the gross domestic 

product (GDP) grew by 3.6%. With 

few exceptions, most countries have 

overcome the recession and in 

advanced national economies 

economic growth was boosted. In 

2018 the economy will pick up 

distinctly in many emerging 

economies, while the upswing in 

established economies is set to 

weaken alittle. Altogether the 

worldwide GDP is likely to grow by 

3.7%, and the meat industry too will 

profit from this. 

By René Maillard 

Looking back over aperiod of 

three years, it can be established 

that in 2015 the global meat 

industry was dominated by radical 

changes in foreign exchange rates, 

above all by the strong US Dollar. 

In the following year the industry 

was subjected to tough price 

competition that was brought 

about by clear increases in the 

volumes of poultry and pork on 

the growing world market. For 

2017/2018 the industry barometer 

Source:GIRA, adaptation by Belgian Meat Office FLEISCHWIRTSCHAFT international 4_2018 

Fig. 2: Russia is expectedtoincreasethe volume of its pork production 

permanentlyfrom2006 to 2022. 

Source: GIRA, adaptation by Belgian Meat Office FLEISCHWIRTSCHAFT international 4_2018 

Fig. 1: The restructuring of China’spig farming is downsizing global stocks. 

forecasts calm, sound growth that 

will be driven by firm import 

demand from China. An increase 

in production is expected worldwide 

for all types of meat and this 

will be set against increased demand. 

The meat industry profits from 

the growing world population that 

has higher income levels at its 

disposal and is increasingly consuming 

proteins of animal origin. 

On the other hand, the industry is 

ever more becoming the focus of 

criticism in society,particularly in 

the richer,industrialised countries. 

Furthermore vegetarianism, 

veganism and flexitarism movements 

are on the advance. 

The low feed prices supported 

the meat industry in 2017 too. In 

2018 prices are only likely to increase 

slightly –atany rate up to 

the next harvest. 

The global pork market 

One factor stands out particularly 

clearly in an analysis of the global 

pork market –in2017 producer 

prices for pork dipped dramatically 

by 14.8% by comparison with 

the previous year due to the turbulences 

in China. Ayear before, 

China was still being celebrated as 

the lifeline for global producer 

prices because of the exceptionally 

high import volumes of pork. The 

peak of the probably unique China 

boom of 2016 appears to have 

passed. In 2018 the global producer 

prices are expected to remain 

under pressure and this 

time too it will be the Middle 

Kingdom that tips the scales. Pig 

herds worldwide shrank with a 

moderate cutback of 1.8% to 

905 Mill. animals in 2017.The 

(mainly) government-steered 

restructuring measures in China 

that downsized the stocks by 

comparison with the year before 

by 16.1 Mill. to 435 Mill. animals, a 

drop of 3.6%, had amajor impact. 

Because the People’s Republic is 

home to just under half of the 

global pig population, effects of 

this are naturally felt around the 

world. 

With 147.2 mill. animals, Europe 

represents agood 16%ofthe 

global pig population, followed by 

the USA with 71.4 mill. animals (= 

8%). The depletion of the European 

pig population was stopped 

temporarily in 2017. 

The rise in demand from China 

the year before had apositive 

effect on world prices and also

..................................................................................................................................................................... 

10 


Pork 

China's boom appears to have peaked 

opened up better prospects for 

European pig farmers. This situation 

has inspired farms struggling 

with financial problems to carry 

on. At the same time it increased 

the willingness of more efficient 

farms to invest. The optimistic 

mood in the context of the low 

feed prices brought distinct 

growth momentum to the North 

American processing industry. In 

2018 the reduction of the global 

pig population will continue at a 

slightly slower rate. China is likely 

to reduce its stocks again by 

15 mill. animals or 3.4%. As herd 

sizes are increasing in many 

countries, above all in the USA, 

the global downsize will only 

amount to 1.3%. Altogether the 

global pig population will then be 

quantified at just under 893 mill. 

animals. All in all we are moving 

towards a smaller but more efficient 

global herd (Fig. 1). 

In Russia the state promotion, 

in combination with the protectionist 

strategy, is bearing fruit. It 

remains to be seen whether the 


Fig. 3: The volumes continue to increase following the rise in imports by 11% in 2016. 

national demand can keep pace 

with this development and absorb 

the more abundant supply, or 

Advertisement 

whether larger amounts will flood 

the world market. Since the embargo 

entered into force in the 

year 2014, the Russian pork industry 

has concentrated on its own 

strengths and grown massively. 

While in 2014 production was 

quantified at 2.8 mill. t, it broke 

the 3.5 mill. t barrier for the first 

time in 2017. The growth curve is 

pointing upwards in 2018 as well. 

The carcass weights, which are 

increasing continuously, are an 

outstanding feature here. 

In 2018 the carcasses will weigh 

on average a good 90 kg. The 

Russian production system is 

permanently expanding its capacities, 

gaining points through a 

higher degree of efficiency and 

profiting from low feed prices. 

Furthermore the relatively 

stronger Rouble is cutting the 

comparative costs of imports 

serving for pig production. The 

large conglomerates are investing 

strongly. In the Kursk region for 

example, Miratorg is investing 

$1.2 bn. in the annual production 

of 4.5 mill. piglets. Cherkizovo has 

invested in new farms in 

Voronezh and expanded its capacity 

by 13%. 

The firm Agroeco, also based in 

the Voronezh region, constructed 

six new complexes in the past year. 

And last but not least Rusagro 

should be mentioned. 

They have topped up their 

capacity in the Tambov region by 

35,000 t (Fig. 2). 

However, all this cannot hide 

the fact that the African Swine 

Fever is hanging over the pork 

industry like the sword of Damocles. 

Extreme vigilance is necessary, 

for the virus is spreading ever 

further throughout Eastern Europe 

and Russia and heading 

unstoppably for Western Europe. 

Production has increased 

Last year some 1,425 mill. pigs 

were slaughtered worldwide. 

Global pork production increased 

by around 1% to 116mill. t. This 

trend will continue in a slightly 

higher form in 2018: +1.3% to 

118mill. t. 

The fact is that the herds are 

characterised by a higher productivity 

rate. The average weight of 

the carcasses is also increasing 

permanently (+0.4%/year). In 

2017 a global carcass weight of 

82 kg per slaughter swine was 

calculated. The trend is rising. The 

industry is in a very dynamic state 

and is responding by topping up 

capacity. The production stage is 

moving with the times and increasing 

the supply of raw materials 

for the finishing farms accordingly. 

The further vertical coordination 

and integration is also 

having a positive effect on pork 

production. Export business will 

play a key role for future developments 

in the industry. 

In the global context pork consumption 

is increasing. A plus of 

1% was noted already in 2017,

..................................................................................................................................................................... 


11 

Pork 


Fig. 4: Europe and the USA each represent one third of the global foreign trade. 

corresponding to a volume of 

1.2mill. t. This growth is due to 

the more extensive supply. Altogether 

116mill. t pork were consumed 

in the past year. The market 

leaders are logically the Chinese 

with 56.7 mill. t. They are 

followed by the Europeans with 

21.1 mill. t and the USA with 

9.6 mill. t. In 2018 global meat 

consumption is set to increase 

again by 1.1% or 1.3mill. t to 

117.4 mill. t. 

While pork is by far the most 

popular type of meat in many 

European and Asian countries, in 

other countries it never comes 

onto the table for religious reasons. 

Furthermore, the price 

advantage by comparison with 

beef will probably allow pork to 

climb further up the popularity 

scale among consumers. A large 

share of the pork produced is 

offered in refined form. 

The global per capita consumption 

of pork is growing constantly. 

Within a period of ten years a rise 

of 1.1 kg has been achieved to a 

current level of 19.2 kg. In the 

long term very moderate growth 

rates are expected. This development 

is accompanied by the increasingly 

negative discussion in 

society to which pork is repeatedly 

exposed. 

Global trade with pork increased 

in the past year by 1.5% to 

Advertisement

............................................ 

12 


Pork 

China's boom appears to have peaked 

8.2 mill. t. An increase of 1.3% 

taking us up to 8.3 mill. tisexpected 

for 2018. 

China (including Hong Kong) is 

and remains the world’s capital for 

pork imports. The country with 

the highest population in the 

world was responsible for around 

28% of global imports in the 

record year 2016.Ayear later the 

Middle Kingdom “only” absorbed 

an import volume of 1.9 mill. t, 

equivalent to 22.8% of the global 

total. Any percentage shiftinthe 

Chinese market, be it ever so 

small, causes alarge wave on the 

global market. 

Accordingly,the root of the 

global price volatility is clearly to 

be sought in China. Chinese 

import demand will probably be 

downsized further by 1mill. tin 

2018 to around afifth of theglobal 

import volume. Europe will defend 

its role as the most important 

pork supplier to China, followed 

by the USA and Canada.With 

1.4mill. t,Japan –which primarily 

procures its products from the 


Fig. 5: The gap between total exports and total imports illustrates the global potential for crises. 

USA, Europe and Canada –isthe 

second most important importer 

in the world. It is followed by 

Advertisement 

Mexico with nearly 1mill. t, and 

the USA which imported around 

590,000 tpork, chiefly from 

Canada and the EU. 

Despite an increase in domestic 

production, Russia –greatly to the 

joy of Brazil –increased itsimport 

volumes by 18.8% to 366,000 tin 

2017 (Fig. 3). 

In export business the USA is 

slightly ahead of the field with 

2.6 mill. t. The main destinations 

are Mexico, Japan and China. In 

2017 altogether 2.5 mill. tofEuropean 

pork crossed the borders of 

the Union, primarily in the direction 

of China and Japan. The third 

in the league is Canada with 

1.3mill. t, exported chiefly to the 

USA, China and Japan. With 

737,000 t, Brazil remains at the 

same level as the year before. 

Brazilian pork scores chiefly in 

Russia, China and Sub-Saharan 

Africa (Fig. 4). 

Outlook for the global sector 

up to 2022 

In 2022 the global pig population 

will probably total 888.6 mill. 

animals. By comparison with 2017 

that would be adropof0.4%. The 

driving motor behind this development 

is once again China, 

which will probably reduce its 

stocks in afive-year comparison 

by 1.7% to 400 mill. animals. 

By comparison with 2017,the 

European herd size is likely to 

increase minimally to 147.7 mill. 

pigs. 

Global pork production in 2022 

is quantified at 123.67 mill. t. By 

comparison with the reference 

year 2017,this is aplusof1.2%. 

This growth in the pork industry 

is affected primarily by the main 

stakeholders China, Europe and 

the USA. 

The global boosting of production 

will not be without effects on 

foreign trade, which will probably 

generate growth of 2% by comparison 

with 2017 (Fig. 5). 

According to the forecast, global 

pork consumption in 2022 will 

rise to 122.62 mill. t, aplus of 1.1% 

by comparison with the reference 

year 2017. 

René Maillard 

has been working in the 

meat sector for 35 years, 

including more than 20 years 

as Managing Director of the 

Belgian Federation of the Meat Industry 

(BIVEX). Since 2003 he has been Manager of 

the Belgian Meat Office in Brussels. Maillard 

participates in the Gira Meat Club every year. 

Author’s address 

René Maillard, Manager VLAM –Belgian Meat 

Office, Koning Albert II-laan, 1030 Brussels, 

Belgium.


13 

Industry News 

Detectamet 

Totally detectable ink refills 

In its drive for total detectability 

Detectamet from York, The United 

Kingdom, has introduced a new 

specification for ink refills designed 

by this company. Its latest 

improvement has finally resolved 

its search for the totally detectable 

pen refill. The standard 

ball point ink cartridge used by pen 

manufacturers around the world is 

made of detectable metal. The 

small end stop has, until now, 

been made of undetectable plastic. 

Detectamet’s Chairman Sean 

Smith recently announced “To 

resolve this challenge we have 

developed our own standard ink 

refill and it is now being fitted only 

to Detectamet pens.” 

The first batch of pens containing 

these refills were fitted with 

black or blue ink. These new cartridges 

will also be available to 

customers as refills. Writing trials 

of the new cartridge have proved 

Complete detectability reduces 

risks of product contamination. 

that it matches the old standard 

refill. The recently proposed 

amendment to the BRC Global 

Standards (Issue 8) proposes that 

“pens used in open product areas 

shall be controlled to minimize risk 

of physical contamination (e.g. 

designed without small parts and 

detectable by foreign body detection 

equipment)”. 

//www.detectamet.co.uk 

Sæplast 

Container for food processing 

Sæplast from Dalvik, Iceland, has 

extended its range of rugged and 

hygienic reusable plastic containers 

for the food processing industry 

with the introduction of a further 

size. The new type 300PE is a 

square 800x800 mm container with 

a height of 770 mm giving it a net 

volume of 268 litres. This can be 

increased to 298 litres with the 

removal of the handle openings. 

For ease of access and transportation, 

the container features fork lift 

entry on all four sides. 

Like all Sæplast containers, the 

300PE offers important hygiene, 

safety and convenience benefits 

to ensure the highest food processing 

standards. The one piece, 

seamless triple-wall design and 

closed cell core provides excellent 

durability, meaning Sæplast PE 

containers last on average between 

five to seven times longer 

than single wall bins. 

The container features fork lift 

entry on all four sides. 

The solid inner core prevents 

absorption of liquid and the tubs 

do not have easily broken joints or 

hard-to-clean crevasses, preventing 

the harbouring of harmful 

bacterial growth and making them 

easy to clean, maintain and repair. 

This delivers safe and easy handling 

for users. 

//www.saeplast.com 

Advertisement

14 



Awider variety of plant protein options are entering the market – for example beans. 

Seasoning new protein sources 

Tapping into the latest consumer trends regarding vegan and vegetarian products 

In recent years, the popularity of 

vegetarian and vegan products has 

soared globally, as consumer interest 

to reduce or eliminate meat 

from their diets continues to grow. 

In fact, data from Innova Market 

Insights has shown a 60% rise in 

the number of global food and 

beverage launches using a vegetarian 

claim between 2011 and 2015. 

The vegetarian/vegan sector is now 

one of the fastest-growing segments 

in the European food and 

drink industry, exemplified by high 

levels of new product development 

in meat alternatives and substitutes. 

sustainable and environmentally 

friendly products are also considered 

to be major drivers.With more 

choices for great-tasting alternative 

meat options, consumers now 

benefit from meat-free retail aisles 

stocked with a wide selection of 

products to fit their needs. As a 

result, sales of plant-based meat 

substitutes have made steady gains 

in developed markets, as they move 

away from being the preserve of 

vegetarians to becoming popular 

among mainstream shoppers 

seeking to reduce their meat intake. 

In parallel, the growing trend 

toward vegetarianism is driving a 

new wave of plant protein-centric 

innovation across the food industry. 

The global plant protein market 

’New’ formats of 

protein are increasingly 

appearing in food and 

drink products for 

everyday meal 

occasions. 

By Roland Snel 

This trend is thought to be 

strongly driven by an increased 

focus on health and wellness, with 

particular opportunities around 

so-called ‘flexitarian’ consumers. 

Ethical topics, such as concerns 

about factory farming and food 

safety, and the growing demand for


15 


is predicted to grow at a CAGR of 8.29% during 

the period 2017-2021 via Research & Markets: 

Global Plant Protein Market, with many 

new ‘types’ of proteins emerging. These include 

pea protein, rice protein and hemp 

protein, to name just a few. Derived from 

sustainable vegetable sources, these proteins 

can offer a range of benefits over animal-based 

proteins, including reduction in total and 

saturated fats and lowering formulation costs. 

However, formulating with plant proteins 

can present a variety of challenges. For instance, 

plant proteins have their own, unique 

tastes that do not always appeal to meat-eating 

consumers and can therefore require the use 

of flavour modifying systems. In addition, 

plant protein ingredients often require supplemental 

ingredients to provide the moistness/ 

hydration required in a formulation. This 

ultimately has an impact on overall product 

texture which, if not addressed, can result in 

products that are seen as unappetising by 

consumers. In comparison to whole muscle 

meat, vegetable proteins also deliver a noticeably 

different appearance and mouthfeel, 

impacting the perceived quality and acceptance 

of the end product. One of the main obstacles 

to meat substitutes being regularly eaten by 

meat-eating adults, for example, is the absence 

of the ‘meat-like’ taste and texture, which these 

consumers typically prefer. The challenge for 

formulators therefore is to meet increasing 

consumer demand for vegetarian, vegan or 

meat-free products that are not only nutritious, 

but also successfully mimic the texture, appearance 

and taste qualities of real meat. 

Unlocking the value of soya protein 

With consumption rising annually around the 

world, soya is currently one of the most utilised 

non-meat protein ingredients. According to 

WWF Global containing up to 38% protein, 

soya beans offer a great source of high-quality 

protein comparable to regular meat, fish or 

dairy protein, with a complete amino acid 

profile, and also deliver healthier, unsaturated 

fats and valuable phyto-nutrients. As such, 

soya is already regularly used to enhance the 

nutritional profile of a multitude of food and 

beverage products. 

Available in a wide variety of formats, including 

textured and concentrated proteins that 

include a high protein content as well as fibre, 

soya proteins offer enhanced functionality for a 

wide range of applications. Besides its role as a 

nutritional enhancer, soya is also favoured by 

formulators as a low-cost gelling and emulsifying 

agent, making it ideally positioned to 

improve texture in place of meat proteins. They 

also have highwater-binding capabilities, 

allowing manufacturers to simulate the texture 

of real meat in emulsified applications such as 

vegetarian “hot dog” and “mortadella” type 

products. For example, functional soya protein 

concentrates which are available in powder 

format, allow the functional replacement of 

lean meat components in ground-meat products 

such as patties, meatballs or kebabs and 

can be injected into whole muscle meat. 

With formulation advancements, different 

soya protein ingredients can now be used in 

combination to create a variety of meat profiles 

including allowing manufacturers to mimic a 

specific meat reference. Ingredient suppliers 

are increasingly experimenting with different 

processing techniques in order to develop 

on-trend applications from vegetable proteins. 

An innovative example of this is using the 

process of extrusion to create a pulled-pork 

analogue made from 100% fibrous soya. The 

resulting product mimics the texture of real 

slow-cooked pork, which can then be used to 

develop sandwich fillings or ready meals to 

meet consumers’ continuing enthusiasm for 

pulled meat products. 

When purchasing meat products, appearance 

is considered to be a key indicator of meat 

quality and can often influence a shopper’s 

decision on whether to buy a product or not. 

Achieving a light colour for chicken analogues 

is therefore important when it comes to attracting 

consumers, as they are likely to relate a 

darker colour to lack of freshness. Soya ingredients 

are naturally light coloured, allowing 

formulators to meet demand for the fresh light 

look that is usually associated with poultry 

products, helping to ensure consumer acceptance. 

Furthermore, with its neutral flavour 

profile, soya products such as ADM’s textured 

soya protein concentrates can be incorporated 

into meat products with limited need to mask 

off-flavours, which often creates further formulation 

challenges. In fact, manufacturers can 

easily add their own flavours and spices to 

differentiate their offering and develop attention-grabbing 

variants. 

Next-generation soya applications 

Capitalising on the growing appeal of plantbased 

foods, the industry is now going one step 

further by not only offering ingredients that 

replicate the properties of skeletal muscle 

meat, but entire dishes. For instance, ADM’s 

textured soya protein concentrates are increasingly 

being used to create entirely vegetarian or 

vegan versions of traditionally meat-based 

dishes. Popular examples include meat-free 

versions of chilli con carne, spaghetti bolognese, 

meat pies, tacos, burgers and burritos, 

which can be created by combining soya protein 

with vegetable preparations in the form of 

sauces, dips and marinades to offer an all-inone, 

ready-to-use solution. The characteristics 

of ADM’s soya proteins mean that the difference 

in taste, colour and texture is virtually 

imperceptible. 

New forms and sources of protein 

As the current popularity of plant proteins 

converges with heightened consumer interest 

in flexitarian, vegetarian and vegan lifestyles, 

other consumer trends – such as growing 

preferences towards minimally processed, 

natural and wholesome products – are driving

16 



innovation of protein ingredients to 

new levels. A wider variety of plant 

protein options are entering the 

market, with wholefood ingredients 

such as legumes, nuts, seeds 

and grains coming to the forefront. 

Using the example of Mintel 

GNPD, grains (such as rice and 

Quinoa) and legumes (such as pea) 

are the preferred non-traditional 

protein sources for many consumers 

in Germany (56% and 49%, 

respectively). Such ingredients can 

be labelled as gluten-free, clean 

label and high in protein and fibre, 

meeting increasing consumer 

demand for ‘real’ foods. 

Beans are also increasingly being 

incorporated into recipes by formulators 

and well-known chefs alike 

in order to pack in the nutrients 

that have been found to be deficient 

in some vegetarian diets. 

As wholefood ingredients, bean 

varieties including pinto, black, 

small red, navy, great northern and 

chickpeas contain 20 to 27% protein 

and 9 to 29% fibre, depending 

on the individual bean type. Available 

in a range of formats, beans 

can also be used to create different 

sensory characteristics in the end 

application. Grits for example 

provide a crunchy bite, while powder 

formats can help manufacturers 

achieve a creamier, paste-like 

Advertisement 

texture. Furthermore, they can be 

declared on labels as bean powder 

or grits, satisfying consumer demand 

for simple ingredients lists, 

as well as meeting the growing 

requirements for vegan, non-GMO 

and gluten-free products. 

Unlike conventional beans, 

ADM’s pre-cooked bean portfolio is 

available in whole, grit or powder 

formats and also undergoes an 

additional washing step, which 

provides a clean and clear flavour 

profile, reducing the need for 

masking agents. 

Meanwhile, as consumer interest 

grows, whole food protein sources 

are expanding into non-traditional 

applications. ’New’ formats of 

protein are increasingly appearing 

in food and drink products and 

target mainstream consumers for 

everyday meal occasions. 

Examples include chickpea 

spaghetti, smoothies blended using 

pea protein, wholegrain brown rice 

protein, chickpea powder and lentil 

protein and even a chocolate 

flavoured lupine drink, thus creating 

opportunities to satisfy consumer 

demand for natural and 

wholesome products in fresh and 

exciting ways. 

Versatile source 

With the trend towards 

vegetarian and vegan 

continuing to grow, 

manufacturers are 

faced with new 

alternatives for 

popular food. 

market has to offer. At the same 

time, there is a significant opportunity 

for manufacturers to reformulate 

their product lines using ‘new’ 

and increasingly popular whole 

food protein sources. 

As product development challenges 

become more complex and 

multi-faceted, ADM’s wide-ranging 

plant protein offering and knowhow 

can support manufacturers in 

bringing differentiated, on-trend 

products to market. 

The company has a broad portfolio 

of plant-based ingredients, from 

its extensive range of soya proteins 

– including soya protein concentrates 

and textured concentrates, 

isolated soya proteins, customisable 

protein crisps –to its edible 

bean ingredients, a range of wheat 

proteins and a number of organic 

options. 

References 

1. Innova Market Insights (2017) – 

2. Research & Markets (2017): Global 

Plant Protein Market 2017-2021 – 

3. WWF Global (8.08.2017): Soy is everywhere. 

http://wwf.panda.org/ 

what_we_do/footprint/agriculture/ 

soy/facts/. – 4. Mintel GNPD (2017): 

Consumers may be sceptical of new 

sources and forms of emerging proteins 

With the trend towards vegetarian 

and vegan continuing to grow, 

manufacturers are faced with an 

array of opportunities to tap into 

the plant protein movement. As a 

high-quality source with a neutral 

taste profile, soya protein is one of 

the most versatile ingredients 

available and can help manufacturers 

to capitalise on the potential the 

Author’s adress 

Roland Snel 

is senior technical 

manager, WILD Flavors and 

Specialty Ingredients, ADM. 

Roland Snel, ADM International Sàrl, A One 

Business Center, 1180 Rolle, Switzerland

....................................... 


17 

Meat extensions –products with 

animal and vegetable components 

Products with reduced meat content as alternatives to vegetarian and vegan meat analogues 

Combined Proteins 

Meat extensions containing components of both animal and vegetable 

origin have convincing sensory characteristics, and offer benefits in terms 

of animal welfare, environment, climate, sustainability and health. As a 

result, it can be assumed that in the future they will gain importance in 

this country as well as elsewhere. In formulations, this means using less 

meat and more plant protein and vegetable ingredients; the technical 

possibilities provided by additives also come into play.Inthe growing 

segment of alternatives to conventional meat products, the meat extensions 

discussed in this article are astepinthe right direction. They are 

also an alternative to other meat analogues currently being researched. 

By HerbertWeber 

Among the important concerns facing modern society are CO2 reduction, 

resource conservation, raw material scarcity,climate change and 

environmental protection. The resulting developments will cause changes 

in society in the coming years, and influence processes and products in 

business. 

Changes are always engines for dynamic growth markets. The implementation 

of new concepts also affects the viability of companies, since 

innovation creates growth. The world belongs to those who innovate. This 

is true in all industries, not just engine and automotive technology but 

also in food. Nothing is more constant than change, as the ancient Greek 

philosopher Heraclitus said. 

Market analysis 

“Meat is strength” –thisslogan from 1967 by agriculture marketing company 

CMA reflected the attitude of many consumers for decades, especially 

in Germany.But now there seems to be ashift. Meat production and 

consumption are coming under criticism, and perceptions of animal 

products have changed. People are looking for alternatives to current meat 

Source: Innova NPD FLEISCHWIRTSCHAFT international 4_2018 

Fig. 1: Product launches in Europe (excluding Germany) in the substitute 

category, like meatless sausages and other alternative products. 

production methods, especially in view of the growing world population. 

Forsome years the vegan and vegetarian product category has been growing. 

The trend to eating exclusively vegan or vegetarian started in EU 

countries outside Germany(Fig. 1),but has now reached Germany.Since 

2014 these products have seen steady growth (Fig. 2), while meat eating 

has stagnated in some parts of Europe. From June 2016 to May2017 sales 

Advertisement

....................................... 

....................................... 

18 



Source: Innova NPD FLEISCHWIRTSCHAFT international 4_2018 

Source: Gartner Inc. FLEISCHWIRTSCHAFT international 4_2018 

Fig. 2: Product launches in Germany in the substitute category. 

Fig. 3: The five phases of the Hype Cycle according to Gartner Inc. 

of meat substitute products in Germany totalled €209.1mill., per market 

research institute IRI. In this country,establishedmeat producers have 

brought movement to the market. Among the pioneers of meatless products 

are companies that formerly made only meat products. Todaythey 

have alead in meat analogues. Earlier,meat-free was aniche category and 

Advertisement 

the products mostly did not have the requisite sensory properties; they 

were sold almost exclusively in health food retail. Buttoday supermarkets 

and other food retail offer vegetarian and vegan meat analogues, often 

placed right next to meat products. These meatless alternatives are typically 

integrated into normal meat product lines without much structural 

change. They are generally additions to existing product lines, and in 

advertising are often presented in the same way as conventional meat 

products –although they are far removed from traditional German 

sausage culture. In addition to the pioneer and market leader Rügenwalder,there 

are other companies that have jumped on the vegetarian and 

vegan bandwagon. Canthisbesustained or will it only be temporary? It 

remains to be seen how this development will pan out. 

The “Hype Cycle” is often cited in the context of new technology or 

product introductions. The term comes from the IT industry and was 

coined in 1995 by Jackie Fenn. The basic hype cycle has five phases, based 

on the amount of attention anew product gets. The cycle is shown in 

Figure 3and explainedinTable 1. 

Trend analysis and further development 

Following their successful start, vegetarian and vegan meat substitutes 

seem to be experiencing amarket saturation. Die Welt and Spiegel Online 

reported that in Germany the market has been shrinking since the summer 

of 2016,based on the latest figures from the consumer research firm 

Gesellschaftfür Konsumforschung(GfK). The initial euphoria seems to 

have worn off, and repeat sales are not brisk. Obviously,the desire for 

meat is not that easy to switch off. Vegan sausage doesn’t taste as good as 

many consumers expected. So hasthe veggie boom peaked? If so, why? 

Obviously,meat substitutes have not been able to come up to expectations 

in terms of flavour and texture. What’s next? What trends are on the horizon? 

Are there alternatives? Might there be amiddle way? 

Meat extensions as alternatives to 

vegetarian and vegan products 

Accordingtofoodtrendresearcher Hanni Rützler,meat substitutes are a 

helpful transition, but not the solution. The meat extensions category is an 

alternative to vegetarian and vegan products that have reached acertain 

market share and then stagnated. Meat extension products contain both 

animal and plant-origin components. They have better sensory qualities 

than vegetarian and vegan products, since there is acertain amount of 

meat in them. They are not yet addressed in guidelines, and there are as 

yet no regulatory mandates. They are their own product category.Products 

with reduced meat and added vegetable components can be considered 

hybrids. In technology,ahybrid is asystemthat combines two technolo-

................................................................................................................................................................ 


19 


The Hype Cycle 

Tab. 1: Hype cycle phases, and what happens in them 

No. Phase Description 

1 Technology Trigger A potential technology breakthrough kicks things off. Early proof-of-concept stories and media 

interest trigger significant publicity. Often no usable products exist and commercial viability is 

unproven. 

2 Peak of Inflated Expectations Early publicity produces a number of success stories – often accompanied by scores of failures. 

Some companies take action; most don't. 

3 Trough of 

Disillusionment 

4 Slope of 

Enlightenment 

5 Plateau of 

Productivity 

gies. There are successful examples in all kinds of industries. For example, 

for a long time metal and plastic were considered competitors in industrial 

products, but those days are over and today the different strengths of 

metal and plastics are combined. At the same time, there is room for 

further innovation. “The best of both worlds” is the tenor of the advertising 

for such products. As another example, mixed products combining 

butter and vegetable oil are an established and growing category in 

spreads. Table 2 shows other examples of innovation with hybrid products 

outside the food industry. 

Meat extensions are right for consumers who have a moderate attitude 

towards eating meat. They don’t want to go entirely without meat or meat 

products, but would still like to do something for animal welfare and their 

own health. Market researchers term this group “flexitarians”. 

Nuremberg market research firm GfK is of the opinion that there are 

about seven times as many flexitarians as there are households with at 

least one vegetarian. According to market research firm TNS Infratest, 

56% of Germans said they eat flexitarian, i.e. more than half of Germans 

are flexitarians. This would appear to indicate that flexitarians will have 

much more influence on the market success of meat alternatives than will 

true vegetarians or vegans. According to GfK, flexitarians buy four times 

as many substitute products than non-flexitarians. Food with both meat 

and plant components harmonises with the recommendations of the 

German Nutrition Society (DGE), which recommends a reduced meat and 

sausage consumption of no more than 300 to 600 g per week. 

For many consumers, including flexitarians, the flavour of food is 

clearly a decisive criterion for repeat purchase and appreciation. And this 

is where current meat substitute products disappoint many customers. 

The sensory profile may also be unaccustomed. According to TNS Infratest, 

27% of Germans have considered reducing the amount of meat they 

eat, but have not followed through on it. Meat extensions are a possibility 

for this relatively large group as well. The manufacture of these mixed 

products was promoted at IFFA 2010. The possibility of more sustainability 

was mentioned as a benefit, with the use of more plant and less animal 

protein. In this context, it was mentioned that in 2050 there will be about 

30% more people on the earth, that alternatives to animal protein are a 

part of EU policy in the area of sustainable food production, and that less 

greenhouse gas is emitted in the production of these foods (WEBER, 2010). 

Many children and adults don’t like vegetables and eat much less of them 

than the German Nutrition Society recommends. Making meat extensions 

with vegetables is an attractive way to increase the consumption of vegetables 

and thereby fibre. This is positive from a health perspective, as is the 

Interest wanes as experiments and implementations fail to deliver. Producers of the technology 

shake out or fail. Investment continues only if the surviving providers improve their products to 

the satisfaction of early adopters. 

More instances of how the technology can benefit the enterprise start to crystallise and become 

more widely understood. Second- and third-generation products appear from technology providers. 

More enterprises fund pilots; conservative companies remain cautious. 

Mainstream adoption starts to take off. Criteria for assessing provider viability are more clearly 

defined. The technology's broad market applicability and relevance are clearly paying off. If the 

technology has more than a niche market, it will continue to grow. 

Source: Gartner Inc. FLEISCHWIRTSCHAFT international 4_2018 

added value of using plant protein. Meat extensions are also an alternative 

to other meat substitute products currently being researched, mostly with 

ground meat as inspiration. At this year’s Green Week in Berlin, burger 

Advertisement

................................................................................................................................................................ 

20 



Hybrid products 

Tab. 2: Examples of innovations with hybrid products outside the food category 

Hybrid piano 

Hybrid car 

Hybrid rocket motors 

Hybrid heating 

Metal-plastic 

Car bumpers 

General 

A musical instrument that combines the advantages of the acoustic and electric or digital keyboard. It brings 

together two different sound sources in the truest sense of the word. 

Hybrid drive systems combine two different energy storage and propulsion systems. As a rule, hybrid cars have 

a petrol engine and an electric motor. The first hybrid vehicles were steamships with sails. 

Mix of solid and liquid fuel propulsion. 

Combination of two heaters, such as gas or gas-oil burner plus electric heat pump. 

Components made of both plastic and metal, used successfully in the automotive industry, communications, 

electronics and electrotechnics, and dental technology. 

Combinations of plastics and metals for more efficient production, weight savings, and better handling. 

In technology, a hybrid system is one in which two technologies are combined. 

Source: WEBER FLEISCHWIRTSCHAFTinternational 4_2018 

patties made of insects aroused great interest at the booth of the Federal 

Association of the German Food Industry. Numerous visitors tasted these 

meat alternatives made of ground beetle larvae and vegetables. In many 

Asian countries insects like grasshoppers, mealworms, larvae and tarantulas 

are on the menu. Insects are protein-rich and also inexpensive. It 

remains to be seen whether these multilegged creatures will join algae as 

part of the western diet. The situation is similar with “in vitro” meat, 

which is meat grown in a laboratory from animal stem cells. Here again it 

is an open question whether the burgers on our plates will come from 

petri dishes. Philosopher Richard David Precht is optimistic. At Meat 

Vision Day 2017 in Frankfurt, he predicted that in twenty years meat 

production will have changed dramatically, saying that the meat industry 

Advertisement 

faces profound shifts. He is convinced that mass production at cheap 

prices does not have a future (PRECHT, 2017). That we are in a time of 

change is evident from the fact that companies are being founded with the 

goal of minimising the negative consequences of meat production for the 

environment. Microsoft founder Bill Gates and Google Ventures have 

invested in the US startup Impossible Foods, which develops vegetable 

foods in a lab that taste like meat and bleed like real ground beef. The 

company gives as a reason the fact that current meat production methods 

are not viable in the long term. The company examines animal products at 

the molecular level and then selects specific proteins and nutrients from 

plants to reproduce the flavour of meat and dairy products. The future of 

meat-eating was also discussed at this year’s world economic summit in 

Davos. The business and political elite determined that today’s meat 

production is not sustainable. Possible ways to improve it are to replace 

animal protein with plant protein, use artificial lab-grown meat, and 

implement precision farming in large scale. 

Current world meat production is 229 mill. t. According to a report by 

the UN agriculture organisation, by 2050 that will climb to 456 mill. t. 

FAO experts fear that this will bring major environmental problems. Meat 

extensions with components of animal as well as plant origin are not just 

high in sensory quality, but also positive in terms of animal welfare, the 

environment, the climate, sustainability and health. 

As regards protein content, meat extensions are absolutely the equal 

of traditional meat products. These new products contain protein of 

high biological value and take into account the composition of the proteins, 

i.e. the amino acids they contain. Animal proteins consist of 

20 amino acids, some of which the human body can synthesise. Those it 

cannot must be supplied by food. These are the essential amino acids. 

The biological value of proteins is based on their content of essential 

amino acids and ranks proteins in how well they meet human nutritional 

needs. High quality plant protein can have the biological value of 

pig protein (PEIN, 2016). 

An important argument in favour of meat extensions It is also the fact 

that fewer animals need to be slaughtered to supply the raw materials. 

This is another reason that this product category can be expected to become 

more widespread here in future. In other countries, recipes are 

already calling for less meat and making use of the possibilities afforded 

by additives. In England, the firm of Debbie and Andrew’s presented a line 

last year for flexitarians that contains both animal and plant components. 

This is a welcome development, and constitutes an image shift. 

Sustainable solutions for meat products 

In the growing segment of meat alternatives, the Hydrosol company in 

Ahrensburg, Germany, has developed various formulations for making 

meat extensions. These stabilising systems make it possible to use considerably 

less meat, opening up the possibility of products made of meat and


21 


vegetables, for example. This enables conservation of valuable meat resources, 

which is a step in the right direction for the environment. With 

these ingredient combinations it is possible to use formulations that give 

high-quality products with lower meat content. The spectrum of these 

stabilising systems ranges from low-cost to premium qualities. These 

individual all-in solutions from a single source make it possible to produce 

foods that combine enjoyment, convenience and healthy nutrition. 

References: 

1. Impossible Foods (2017): www.impossiblefoods.com . Accessed 12 September 

2017. – 2. REMKE, M. (2017): Meat alternatives. A vegetarian burger that is bloody on 

the inside (in German). Welt, 31 March 2017. – 3. PEIN, D. (2016): Substitutes for meat 

and dairy products (in German). Dei 1/2016, 42–43. – 4. PRECHT, R.D. (2017): Presentation 

at Meat Vision Day 2017 (in German), Frankfurt Fair, Deutscher Fachverlag 

GmbH, 26 April 2017. – 5. RÜTZLER, H. (2017): Zukunftsinstitut GmbH. www.zukunftsinsitut.de. 

Accessed 10 September 2017. – 6. WEBER, H. (2010): Current developments 

in packaging meat, sausage and convenience products. Trend to robot integration 

(in German). Fleischwirtschaft 90 (11), 52–60. 

Herbert Weber 

is a retired professor. Until April 2015 he taught food and packaging technology at 

the Beuth University of Applied Sciences in Berlin. He was an instructor at the 

University of Hohenheim, and is co-founder of the ifp Institute for Product Quality 

in Berlin. A butcher and food technologist by profession, prior to entering 

academia he worked in the seasonings and additives industry. Today he is active as a senior 

consultant. 

Author’s address 

Dr. Herbert Weber, Stahlackerweg 3, 73733 Esslingen, Germany, dr.web@t-online.de 

Givaudan 

Consumers look for protein 

The development of meat 

analogues often comes with 

sensory challenges. 

Proteins perform many functions in 

the body. As well as helping the 

human body to grow and repair, 

they are essential for maintaining 

good health. Consumers everywhere 

have become more aware 

that plant-based protein sources 

offer many positive nutritional and 

emotional properties. So proteins 

have become an important consideration 

for many consumers. A 

study by the Institute of Food 

Technologists (IFT) showed that 

59% of consumers globally are 

actively seeking foods that are 

high in protein, and plant-based 

protein sources in particular. This 

has led to a surge in growth of 

non-animal meat products, known 

as meat analogues. Along with 

their benefits, however, these 

protein products also often come 

with taste, mouthfeel and texture 

challenges. Solutions for success 

require deep knowledge of different 

proteins, their functionality, 

nutritional and taste characteristics. 

When a prdoduct developer is 

searching for authentic, real 

meatiness for an alternative meat 

product, Givaudan from Vernier, 

Switzerland, can help with the 

company’s expertise to make it 

taste great. 

//www.givaudan.com 

Advertisement 

Atago 

Salinity checks done easily 

Adding salt is one of the most 

critical processes in food manufacturing 

as it has a significant 

effect on the color, taste, and 

texture of food. Salt meters designed 

by Atago from Tokyo, Japan, 

are ideal for quick and easy salinity 

checks on the production floor. 

Recently, in addition to use in 

the production are, many companies 

are validating these salt 

meters as the preferred method in 

lab setting as well. Food scientists 

are choosing to limit the use of 

precipitation titration with harmful 

The salt meter is easy to use. 

sliver nitrate which is needed for 

the classical Mohr's method. 

The salt meters are sage, fast, 

and simple. Due to the difference 

in measurement principles, reading 

from the conductivity salt meters 

may not match up exactly with the 

reading by titration for certain 

samples. However, by creating a 

conversion table between the two 

testing methods, correlation between 

the set of results can be 

seen. Unlike titration, no expensive 

and harmful chemical is involved in 

the measurement process. The 

results are displayed within 3 

seconds. To start the measurment, 

the user has just to press the start 

key. Also calibration is easy: Only 

the sensor has to be cleaned and 

than the zero key must be pressed. 

The digital display guarantees for 

no more varied readings caused by 

user interpretation. The salt meter 

is equipped with an automatic 

temperature compensation; that 

makes the measuring device reliable 

for any samples, hot or cold. 

//www.atago.net

22 


Hygiene 

Fig. 1: Rapid 

agglutination assays 

show a negative 

result, when the 

original color 

retains; a positive 

result is indicated 

by distinct color 

agglutination. 

Detection assures food safety 

State-of-the-art microbiological tests help to reduce the risk of human illness cases – Part 2 

Consumption of minimally processed 

RTE-meats increases the risk 

of human illness cases since these 

products generally do not receive any 

further treatment before consumption. 

All raw meat can have some 

level of microbial contamination 

present. Modern microbiological 

methods are able to deliver detailed 

insight of a microbial contamination 

of meat or a meat product. 

By Akhilesh K. Verma, 

A. Prajapati and 

Pramila Umaraw 

Conventional or traditional methods 

for detecting microorganisms 

in meats are based on the 

incorporation of samples into a 

nutrient medium in which microorganisms 

can multiply, thus providing 

visual confirmation of their 

growth. These conventional test 

methods are simple, easily adaptable, 

very practical, and generally 

inexpensive. More and more new 

technolgies find their way into labs 

specialized in meat testing. 

Immunological detection 

methods 

These techniques are based on 

specific body-antibody reactions. 

Rapid agglutination assays 

The test is based on visible clumps 

shown by organisms in presence of 

specific antibodies. These are rapid 

and easy to perform. Sensitivity and 

specificity may vary from organism 

to organism and the antibodies 

used which may lack specificity due 

to non-specific agglutination of 

some other organisms (CHEES- 

BROUGH and DONNELLY, 1996). 

These tests are primarily used for 

screening of suspected bacterial 

colonies after culture isolation from 

selective agar plates. Latex agglutination 

assay tests are widely used 

for the rapid detection of Salmonella 

in which a drop of colony suspension 

or enrichment broth is mixed 

with the latex reagent. The latex 

remains in the homogenous suspension 

and retains its original 

color in a negative test. A positive 

result is indicated by distinct color 

agglutination against an altered 

background (Fig. 1). 

Lateral flow devices 

Lateral flow devices (LFD) are 

typically comprised of a simple 

dipstick made of a porous membrane 

that contains colored latex 

beads or colloidal gold particles 

coated with detection antibodies 

targeted toward a specific microorganism. 

The particles are found 

on the base of the dipstick, which is 

put in contact with the enrichment 

medium (POSTHUMA-TRUMPIE et 

al., 2009). If the target organism is 

present it will bind with the colored 

particles. This conjugated cell/ 

particle moves by capillary action 

until it finds the immobilized 

capture antibodies. Upon binding 

with these, it forms a colored line 

that is clearly visible in the device 

window, indicating a positive result 

(BETTS and BLACKBURN, 2009). LFD 

also requires previous enrichment. 

Results are often available within 

24 h. False positive results may be 

observed during the reaction because 

of denaturation or degradation 

of the capture antibody and it is 

likely that the detection antibody or 

the enzyme-conjugated antibody 

may also bind the non-specifically 

to denatured capture antibody. The 

technique is extremely simple to 

use and easy to interpret, requires 

no washing or manipulation, and 

can be completed within 10 min 

after culture enrichment (ALDUS et 

al., 2003). 

ELISA and ELFA 

The Enzyme-Linked Immunosorbent 

Assay (ELISA) is a biochemical 

technique that combines an immunoassay 

with an enzymatic assay. 

An antibody bound to a solid matrix 

is used to capture the antigen from 

enrichment cultures and a second 

antibody conjugated to an enzyme is 

used for detection. The enzyme is 

capable of generating a product 

detectable by a change in color, or in 

the case of Enzyme-Linked Fluorescence 

Assay (ELFA) in fluorescence, 

which allows for indirect measurement 

using spectrophotometry (or 

fluorometry for ELFA) of the antigen 

present in the sample (microorganism 

or toxin) (COHEN and KERDAHI, 

1996; JASSON et al., 2010). The success 

of an immunoassay depends on 

the specificity of the antibody. The 

limit of detection for immunoassays 

is approximately 10 4 –10 5 CFU/g 

depending on the type of antibody 

and its affinity for the corresponding 

epitope, which means that one or 

two previous enrichment stages are 

always required (JASSON et al., 2010). 

High limits of sensitivity of 

>10 5 CFU/mL (COX, 1988), cross 

reactivity and changes to antigens 

due to acetylation and changing 

recognition by assay antibodies 

(KIM and SLAUCH, 1999) are the 

some disadvantages of ELISA 

methods. 

Molecular detection methods 

These techniques base on specific 

molecular reactions. 

DNA based methods 

The ability of two single stranded 

DNA-molecules in vitro, under the 

right conditions, to form double 

stranded DNA by specific base 

pairing, i.e. to hybridize, is the basis 

of all DNA-based detection methods 

(Fig. 2). While many different 

methods based on specific base


23 

Hygiene 

pairing have been developed (WOL- 

COTT, 1992), three methods, i.e. 

colony hybridization (GRUNSTEIN 

and HOGNESS, 1975), single phase, 

liquid hybridization assays (CURI- 

ALE, KLATT and MOZOLA, 1990), and 

PCR (SAIKI et al., 1988) are in particular 

relevant for the detection of 

bacteria in meats. 

Nucleic acid-based technologies 

A DNA probe is a short 

(14–40 bases) single-stranded 

sequence of nucleotide bases that 

will bind to specific regions of 

single-stranded target DNA sequences; 

the homology between the 

target and the DNA probe results in 

stable hybridization. Hybridization 

is monitored by labeling probes, by 

attachment to or incorporation into 

the probe, with compounds that can 

be detected visually or chemically. 

Isotopes such as P 32 , enzymes such 

as alkaline phosphatase or horseradish 

peroxidase (HRP) and fluorescently 

labeled compounds such 

as fluorescein isothiocyanate are 

often linked to the probe via a 

chemical linkage. 

Colony hybridization 

In the colony hybridization assay, a 

meat sample or an enrichment 

culture is spread on a nylon or 

paper filter and incubated until 

visible colonies are present. These 

are processed to destroy the cells, 

remove cell substances and leave 

fixed single-stranded DNA for 

hybridization, usually by treatment 

with detergents and alkali or by 

microwave treatment as in the 

method of DATTA et al. (1987). A 

radio, enzyme or hapten labeled 

DNA-probe, which constitutes parts 

of the target DNA-sequence, is 

applied to hybridize to the sample 

DNA. Each signal on the filter 

corresponds to a positive identification, 

and upon direct spreading of 

samples, colony hybridization is a 

quantitative method. Since oligonucleotides 

can be synthesized in vivo, 

short, defined and synthetic 

oligonucleotides were quickly 

introduces into food microbiology 

(HILL et al., 1985) and are now by 

far preferred as probe molecules. 

An essential step in colony hybridization 

is the separation between 

labeled probe molecules 

bound to the target DNA and those 

that bind non-specifically to the 

filter. This is obtained by stringency 

washing, which is only possible 

when the target DNA is fixed to a 

solid support, i.e. the filter. 

Isolates of Bacillus cereus from 

traditional Indian foods were 

detected by colony hybridization 

using the PCR-generated phospholipase 

(PL-1) method. In all, 29 isolates 

picked up by the probe were 

confirmed as B. cereus by conventional 

cultural and biochemical 

characteristics (RADHIKA et al., 

2002). A genetic probe was used to 

identify and enumerate virulent 

Yersinia enterocolitica colonies in 

eleven artificially contaminated 

foods. Efficiency of enumeration, 

determined by autoradiography 

after DNA colony hybridization, 

ranged from 66% to 100% (average 

86%) and was influenced by the 

number of indigenous bacteria 

(JAGOW and WE, 1986.) A plasmid 

containing the cloned listeriolysin 

gene of Listeria monocytogenes was 

used as a probe to identify Listeria 

strains by DNA colony hybridization. 

Of the 150 Listeria strains and 

16 non-Listeria strains examined, 

the probe hybridized only with L. 

monocytogenes. The technique was 

also used to enumerate L. monocytogenes 

in artificially contaminated 

foods (DATTA et al., 1993). JONES et 

al. (2009) examined for detection of 

Vibrios from postharvest-processed 

(PHP) oysters and each sample 

was analyzed for Vibrio parahaemolyticus 

and V. vulnificus; here 

was 96% agreement between 

real-time and DNA colony hybridization. 

Fluorescent in-situ hybridization 

Fluorescent in-situ hybridization 

(FISH) with oligonucleotide probes 

directed at rRNA is the most common 

method among molecular 

techniques not based on PCR. The 

probes used by FISH tend to be 

15–25 nucleotides in length, and are 

covalently labeled at their 5’ end 

with fluorescent labels. After hybridization, 

the specifically stained 

cells are detected using epifluorescence 

microscopy (WAGNER et al., 

2003). The detection limit of this 

technique is around 10 4 CFU/g. 

Following pre-enrichment results 

can be achieved in 3h. 

Whole fixed cells can be identified 

and counted directly by fluorescent 

in-situ hybridization 

(FISH), allowing different microbial 

species in mixed cultures to be 

distinguished. Detection of specific 

food contaminants can be 

achieved by FISH coupled with 

FCM (FLOW–FISH). For example, 

rapid and sensitive FLOW–FISH 

methods have been used for detecting 

and enumerating Cornybacteria 

and Lactobacillus brevis in 

seafood products and lactic acid 

bacteria used as starter cultures. 

This technique can provide a rapid 

Fig. 2: Three DNA-based methods are in particular relevant for the detection of bacteria in meats.

24 


Hygiene 

Detection assures food safety 

Fig. 3: The analysis of the patterns obtained by PCR can take a number of hours. 

and sensitive method for the rapid 

enumeration of microorganisms. 

The success of the system depends 

on the development and use of 

suitable staining systems, and 

protocols for the separation of 

microorganisms from food debris 

that would otherwise interfere 

with the detection system. 

Polymerase chain reaction 

Polymerase chain reaction (PCR) 

is a method used for the in vitro 

enzymatic synthesis of specific 

DNA sequences by Taq and other 

thermoresistant DNA polymerases. 

PCR uses oligonucleotide 

primers that are usually 

20–30 nucleotides in length and 

whose sequence is homologous to 

the ends of the genomic DNA 

region to be amplified. The 

method is performed in repeated 

cycles, so that the products of one 

cycle serve as the DNA template 

for the next cycle, doubling the 

number of target DNA copies in 

each cycle (HILL, 1996). 

Conventional PCR relies on 

amplification of the target gene(s) 

in a thermo-cycler, separation of 

PCR products by gel electrophoresis, 

followed by visualization and 

analysis of the resulting electrophoretic 

patterns (Fig. 3), a 

process that can take a number of 

hours. The specificity can be subsequently 

confirmed by sequencing 

the amplified fragment. PCR can 

be superior to culture for detecting 

the main pathogens in food samples 

(ABUBAKAR et al., 2007). 

Multiplex PCR (mPCR) combines 

several specific primersets 

into a single PCR assay for the 

simultaneous amplification of 

more than one target DNA sequence 

(CHAMBERLAIN et al., 1988). 

As with conventional or endpoint 

PCR, the amplified DNA targets are 

separated by agarose gel electrophoresis 

and visualized by ethidium 

bromide staining. O’REGAN et 

al. (2008) developed a real-time 

multiplex PCR assay for the detection 

of multiple Salmonella 

serotypes in chicken samples. 

Poultry-associated serotypes detected 

in the assay included S. 

Enteritidis, S. Gallinarum, S. Typhimurium, 

S. Kentucky and S. 

Dublin. 

RPeal-time PCR allows both the 

detection and quantification of a 

signal emitted by the amplified 

product by using the continuous 

measurement of a fluorescent label 

during the PCR reaction. The 

increase in fluorescence can be 

monitored in real time, which 

allows accurate quantification over 

several orders of magnitude of the 

DNA target sequence. Results can 

be obtained in an hour or less, 

which is considerably faster than 

conventional PCR without the he 

need for post-amplification steps 

such as gel electrophoresis. Realtime 

PCR based system is used in 

food microbiology, which is a fast 

and accurate test for screening food 

and environmental samples for 

pathogens, e.g. E. coli O157:H7, 

Listeria monocytogenes, Enterobacter 

sakazakii, Salmonella, Campylobacter 

coli etc. 

The simplest approach involves 

the use of the intercalating fluorescent 

dye SYBR Green. This fluorogenic 

dye exhibits little fluorescence 

when in solution, but emits a 

strong fluorescent signal upon 

binding to double-stranded DNA. 

Thus, as a PCR product accumulates, 

fluorescence increases. The 

advantages of SYBR Green are that 

it is inexpensive, simple, and sensitive. 

The disadvantage is that SYBR 

Green will bind to any doublestranded 

DNA in the reaction, 

which may result in an overestimation 

of the target concentration. A 

second, more accurate and reliable 

method is to use fluorescent reporter 

probes (TaqMan, Molecular 

Beacons, and Scorpions). These 

probes depend on Forster Resonance 

Energy Transfer (FRET) to 

generate the fluorescence signal via 

the coupling of a fluorogenic dye 

molecule and a quencher moiety to 

the same or different oligonucleotide 

substrates. The main 

advantage of TaqMan probes, 

Molecular Beacons and Scorpions 

is that they allow for multiplex PCR 

assays by using spectrally separated 

fluor/quench moieties for each 

probe. Multiplex PCR allows internal 

controls to be co-amplified and 

permits allele discrimination in 

single-tube, homogeneous assays. 

These hybridization probes afford a 

level of discrimination impossible 

to obtain with SYBR Green, since 

they will only hybridize to true 

targets in a PCR and not toprimerdimers 

or other spurious products. 

However these probes can be expensive 

to synthesize, with a separate 

probe needed for each target 

being analyzed. 

Detection of pathogens by PCR 

in meats samples often requires 

additional evidence of viability 

before risks can be assigned. PCR 

assay cannot differentiate viable 

and non viable organism in the 

sample. So amplification of genomic 

DNA by PCR has been 

shown to be inappropriate for 

distinguishing viable from nonviable 

bacteria (MASTERS et al., 

1994). Furthermore, in an effort to 

address the issue of viability, many 

researchers turned to RNA amplification 

methods using mRNA as a 

target since it is a molecule with a 

very short half-life of 0.5 to 2min 

due to the rapid degradation by 

endogenous RNAases (KING et al., 

1986). For this purpose RT-PCR has 

been developed to detect the specific 

mRNA. In RT-PCR, an RNA 

Fig. 4: Bacteriophages are viruses infecting bacteria and kill them during their multiplication.


25 

Hygiene 

strand is first reverse transcribed 

into its DNA complement (complementary 

DNA, or cDNA) using the 

enzyme reverse transcriptase, and 

the resulting cDNA is then amplified 

using conventional, multiplex, 

or real-time PCR. RIJPENS et al. 

(2002) targeted the housekeeping 

rpoD gene of Salmonella which can 

detect only viable Salmonella and 

not killed germs. 

Gene sequencing methods 

Many laboratories have been shifting 

to genotypic characterization 

methods. The most prevalent 

methods use comparative DNA 

sequencing of the 16 SrRNA gene 

in bacteria and a region associated 

with the 26 SrRNA gene in fungi. 

After extraction and purification of 

the genomic DNA, PCR amplifies 

the gene or region of interest. A 

DNA sequencer automatically 

determines the nucleotide sequence 

using a process similar to 

PCR, but incorporating fluorescently 

labeled terminators to create 

DNA fragments spanning the 

length of the sequence. The comparison 

of the resulting DNA sequence 

to a database library files 

provides identification data including 

taxonomy, data quality, and level 

of confidence. 

Other genotypic methods include 

the analysis of restriction endonuclease 

patterns. Use of restriction 

mapping also allows strain differentiation 

and isolates comparisons. 

These genetic methods replace 

classical methods or they may 

supplement testing when the classical 

methods fail to yield an acceptable 

level of identity. Genetic methods 

can reduce identity testing to an 

overnight procedure. 

domains of phage are specific to the 

bacteria wall and help in binding to 

specific bacteria. This has been 

utilized for immune magnetic 

separation of bacteria by replacing 

the antibody in a magnetic complex. 

And it was found to outperform 

commercially available antibodybased 

magnetic beads with respect to 

sensitivity and percent recovery 

(KRETZER et al., 2007). 

Conclusion 

Currently, traditional culture-based 

methods are still used to identify 

the majority of meats-associated 

bacteria in the daily routine of meat 

industry microbiology laboratories. 

Complete identification requires at 

least two days or more for fastidious 

organisms. 

In addition, differentiation of 

isolates with a different taxonomic 

background but similar physiological 

characteristics is limited using 

these phenotypic methods. Therefore, 

traditional phenotypic methods 

are – to some extent – supplemented 

with serological and genotyping 

methods. Generally, serological 

methods do not require pure 

cultures, but have a low-level of 

discriminatory power and are restricted 

to species for which antisera 

are available. In contrast, genotyping 

methods enable rapid identification 

and are highly sensitive and 

specific, but require high levels of 

technical expertise and remain 

expensive. Therefore, they are not 

suitable for routine identification. 

References 

Literature references can be requested 

from the corresponding author or the 

editorial office, respectively. 

Phage based diagnosis 

Lytic bacteriophages (Fig. 4) are 

viruses infecting bacteria and kill the 

bacteria during its multiplication. 

They are extremely host-specific, and 

able only to infect specific species or 

even strains. Various workers used 

different technique to utilize the 

phages for bacterial detection. A 

vector phage is cloned with luciferase 

lux genes of Vibrio fisherii. 

The gene acts as a reporter gene 

which expressed only after infection 

and gives bio luminescence. Another 

approach is the adsorption of phages 

on target bacteria followed by killing 

the free phages by veridical. Adsorbed 

phages can be detected by 

plague assay. Cell wall binding 

Authors’ addresses 

Akhilesh K. Verma (corresponding author: 

vetakhilesh@rediffmail.com, s/o Uday Raj 

Verma, Village & Post-Rukunpur-Kasimpur, 

Tehsil-Jalalpur District, Ambedkar Nagar, 

Uttar Pradesh 224149), Department of 

Livestock Products Technology, College of 

Veterinary and Animal Sciences, Sardar 

Vallabhbhai Patel University of Agriculture & 

Technology, Meerut, U.P.-250110, India, A. 

Prajapati, National Institute of Veterinary 

Epidemiology and Disease Informatics, 

Hebbal, Bengaluru-560024, Karnataka, India, 

and Pramila Umaraw, Division of Livestock 

Products Technology, Indian Veterinary 

Research Institute, Bareilly-243122, Uttar 

Pradesh, India.

26 


Marking 

Technology makes it easier to 

code and mark in the meat and 

poultry sector. 

Food packaging and labeling 

Driving efficiency in meat and poultry coding 

To keep pace with the growing 

demand on the international markets, 

especially because of China, 

meat and poultry producers have to 

ensure that production lines are 

optimized. The trend towards 

automation to reduce human contact 

with the product has gathered 

serious momentum in recent years. 

By James Wolff 

Global production in the meat 

and poultry industry has only 

seen modest growth in recent 

years. Beef and veal production is 

forecast by USDA to grow by 2% 

in 2018 to 62.6 mill. t. Pork production 

is experiencing similar 

growth at 2%, growing to 

113.1mill. t., while broiler meat 

(poultry) is forecast to increase by 

1% to 91.3 mill. t. China is a key 

driver for the export market, as its 

domestic production cannot keep 

pace with growing national demand. 

In developed markets, such as 

the US and Europe, red meat 

consumption has seen declines in 

recent years, in part due to consumers 

cutting back amidst fears 

of negative health effects. However, 

even though consumption 

has decreased, dollar sales have 

increased due to heavily marketed 

value-added products according to 

Packaged Facts. 

Time-strapped consumers are 

increasingly being targeted with 

convenience and on-the-go products, 

often in portion-controlled 

pack sizes. Further, consumer 

demand for a broader variety of 

product selections is driving 

product proliferation. 

In addition, higher end meat 

purchases have helped to stabilise 

sales, as those consumers with 

higher levels of disposable income 

continue to select more 

premium cuts. 

Meat and poultry processors, to 

keep pace with demand, have to 

ensure that production lines are 

optimized – particularly given that 

profit margins in this sector are 

notoriously slim – and the trend 

towards automation to reduce 

human contact with the product 

has gathered serious momentum 

in recent years. 

Additionally, sanitation is a key 

factor in meat and poultry production 

- particularly given that consumers 

are more aware of how 

their food is produced and under 

what conditions. Consumers’ 

instant ability, via social media 

channels, for example, to make 

their dissatisfaction public cannot 

be overlooked. 

Regulatory compliance helps 

mitigate the risk of recalls 

Damage to your brand and product 

recalls can have a significant 

financial impact on a business, 

and are often experienced because 

of a substandard or mislabelled 

product reaching a consumer. 

Strict regulatory guidelines 

are in place in a number of 

areas in order to ensure everything 

in a processor’s power is 

done to protect public health, 

and compliance ensures the best 

possible working practices are 

maintained. In addition to bacterial 

contamination, mislabelling 

and undeclared allergen information 

are common causes for

28 


Marking 

Food packaging and labeling 

In addition to using a bar 

code to load product codes in 

amulti-product operation, 

coders can help to ensure 

code accuracy. 

Awell-structured display simplifies the adjustment of the labels. 

Staying in touch with the 

latest trends is important for 

manufacturers. 

product recalls and can be avoided 

through the use of the correct 

software at the coding and marking 

stage of production. With 

increasing SKU complexity, it is 

ever more likely that human error 

could lead to incorrect information 

being printed onto a product, 

and in order to combat this, advanced 

code assurance technology 

has been developed to make this 

occurrence a near impossibility. 

Bar code scanners are a relatively 

inexpensive way to reduce 

the risk of selecting the wrong 

code when changing over to a 

different production run. A handheld 

bar code scanner plugs into 

the bottom of a coder that either 

has internal memory or is connected 

to a network. At installation, 

all codes used for the specific 

line are pre-programmed into the 

coder or on the network along 

with a UPC code for each package 

type. Then, during a changeover, 

the line manager simply scans the 

new package UPC or associated 

bar code from a job card to automatically 

retrieve the correct code 

format and content. No required 

typing means no room for code 

errors. 

In addition to using a bar code 

scanner to load product codes in a 

multi-product operation, coders 

can be networked to help ensure 

product code accuracy. Multiple 

coders can be connected using 

common software through a 

company network and an internet 

or Ethernet connection. Networking 

enables centralized message 

creation and message loading to 

multiple coders on a line or in a 

facility. Once all the coders are 

connected to a single network, a 

production manager can use a 

computer to create or load specific 

codes from the saved database. 

Immaculate sanitation is key 

Wherever food products are concerned, 

sanitation must be a 

priority for a number of reasons. 

Firstly, regulatory requirements 

will often dictate that a line must 

be washed down at regular intervals. 

Secondly, the risks of contamination, 

particularly where 

meat and poultry are concerned, 

are very real. Sending contaminated 

product into the retail supply 

chain not only puts a business 

at severe risk – but more importantly, 

also puts the end consumer 

at risk. 

One of the challenges of such 

vigorous sanitation requirements 

is downtime. A line will have to be 

stopped to be sanitized, therefore 

speed is of the essence if lost 

production time is to be kept to a 

minimum. Where coding and 

marking systems are concerned, 

an expert provider will work 

closely with its customers to 

identify the pain points such as 

removing the printer or placing 

plastic bags over printers during a 

washdown. For example, Continuous 

Inkjet (CIJ) Printers are available 

on the market today that 

enable efficient cleaning operations 

without the need to use 

bags. The Videojet 1860 CIJ 

printer, for example, enables an 

efficient cleaning operation and 

faster restart of your line. Hygienic 

design following industry 

guidelines incorporates slanted 

surfaces that help to prevent 

fluids or debris build-up, and help 

eliminate potential dirt traps. In 

addition, an optional IP66 ingress 

protection rating enables operators 

to clean printers without 

removing them from the production 

line. This further enhances 

the speed at which washdowns 

can be carried out, as the printer 

effectively lives on the line – 

having been designed specifically 

to deal with its intended environment. 

Driving down 

operational costs 

Profit margins in the meat and 

poultry industry can be slim, 

therefore any measures that reduce 

operational costs will add 

significantly to a processor’s 

bottom line. Advanced coding and 

marking systems can have an 

important role to play. In order to 

meet regulatory requirements, 

food products must be coded and 

marked. A line will not run if the 

coder is down for any reason, and 

if errors occur due to incorrect 

codes, for example, this can also 

lead to downtime and product 

waste. 

Coding and marking systems 

have evolved alongside industry 

challenges to reduce costs and 

withstand challenging environments. 

Smart CIJ printers, commonly 

used in the meat and 

poultry industry, now have several 

built-in features that help to 

streamline costs. Ink consumption, 

for example, where through 

an innovative condenser and 

solvent recirculation design, 

consumption levels have been 

reduced by up to 20% compared 

to older printer models. Intelligent 

printer air flow systems also 

allow for smart temperature 

regulation without the need for 

expensive factory air systems. 

Intelligent printer air flow system 

directs clean, cool air to critical 

components in the printer, extending 

the stable operating 

temperature range to 0-50 °C, 

even in the most challenging 

environments. 

Printhead design for CIJ units 

has also evolved to deliver better 

line integration through more 

mounting options and closer 

proximity to the product. Printheads 

can now get as close as 

2mm to the package, delivering 

crisper, better quality codes and 

therefore reducing product waste 

and improving quality. Ink build


29 

Marking 

up sensors are now available, 

which significantly reduce the 

main cause of unplanned printer 

downtime. Printheads incorporate 

unique sensors, which enable 

the printer to detect ink build up 

in the printhead, alerting the user 

with advanced notification before 

significant faults occur. In addition, 

continuous monitoring of 

the health of the printer – carried 

out by inbuilt sensors – means 

potential issues can be identified, 

diagnosed and avoided before 

they even happen. 

gather momentum, so too does 

the drive of machine manufacturers 

to offer ever more advanced 

and efficient capital equipment. 

By working with an expert 

provider to ensure the correct 

configuration is selected for a 

particular line, manufacturers can 

start to reap the rewards from the 

very first day of installation, ensuring 

profit margins remain the 

right side of the line. 

References 

1. USDA (10.04.2018): Livestock and 

Poultry: World Markets and Trade. 

https://apps.fas.usda.gov/psdonline/ 

circulars/livestock_poultry.pdf . – 

2. Packaged Facts (4.04.2013): Meat 

and Poultry Trends in the U.S. https:// 

www.packagedfacts.com/Meat- 

Poultry-Trends-7494416/ . 

James Wolff 

looks at coding and marking in the meat 

and poultry sector and how technology has 

advanced to adapt to this often challenging 

environment. The author is Global 

Marketing Manager at Videojet Technologies. 

Author’s adress 

James Wolff, Videojet Technologies, 1500 

Mittel Boulevard, Wood Dale, IL 60191, USA. 

Advertisement 

Keeping abreast of 

packaging trends 

Manufacturers of meat and poultry 

products rightly must stay in 

touch with the latest trends in 

packaging. One trend is an increased 

use of flexible films. 

Flexible packaging often offers 

greater sustainability over its rigid 

counterparts and, due to the 

ability to vacuum seal certain 

varieties, also allows for extended 

shelf lives. In addition, single 

serve portions are easily packaged 

in flexible films, catering for both 

on-the-go convenience and for 

ever more popular smaller portion 

sizes – whether for a single 

person or a smaller family. 

Coding and marking flexible 

packaging can be undertaken with 

CIJ printers, but often Thermal 

Transfer Overprinters (TTO) are 

deployed, particularly where 

coding applications require a 

significant amount of content, 

such as ingredient lists and traceability 

information, for example. 

They are suitable for high speed 

applications and offer significant 

uptime advantages. Clutchless 

ribbon drives maintain consistent 

tension making ribbon breaks 

virtually a thing of the past, while 

simple cassette design means 

changing ribbons is fast and has 

minimal impact on production. 

TTO printers are available in 

IP65 washdown standards and are 

ideal where multi lane and thermoforming 

applications are 

concerned in washdown environments. 

This eliminates the need 

for special enclosures for protection 

and further enables washdowns 

to be carried out quickly 

and efficiently on the line. 

Working smart in meat and 

poultry is the only way to remain 

profitable, and as the move towards 

automation continues to

........................................... 

30 


Storage 

Packaging assures quality 

Modified atmosphere packaging is the most commonly packaging method used in poultry marketing 

Modified atmosphere packaging 

(MAP) is the displacement/ replacement 

of gaseous environment 

around the product by using suitable 

combination of gases (carbon 

dioxide, oxygen and nitrogen) 

before sealing in selective packaging 

materials. It extends the shelf 

life of meat and meat products by 

inhibiting microbial growth, lipid 

oxidation and maintaining desirable 

color. 

By Pramila Umaraw, 

Akhilesh K. Verma, 

Pavan Kumar and 

Devendra Kumar 

However, the shelf-life extension 

depends upon the various 

factors such as type of meat 

(species), combination of gases 

used, processing (cured, cocked, 

smoked etc.). Today consumers are 

more aware about nutritive quality 

and sensory attributes and safety of 

the meat and meat products which 

is better maintained in modified 

atmosphere packaging as compared 

to the vacuum and aerobic packaging 

condition. 

At the time of purchasing of meat 

and meat products consumer use 

appearance and color attributes as 

an indicator for judging the freshness 

quality (Fig. 1). So the gaseous 

mixture used in modified atmosphere 

packing plays an important 

role for both consumer as well as 

retailer because it maintains the 

Fig. 1: Consumers use appearance and color attributes as an indicator for judging the quality of poultry. 

fresh meat color and stability and 

extends the storage life of products, 

reduces microorganism’s growth 

and lipid oxidation and assures 

product safety. 

Packaging is a method of containing 

food products to extend 

their shelf life without much 

change in the nutritional, physicochemical 

and sensory quality. Type 

of the packaging and packaging 

material used is depending on the 

nature of the products such as 

vacuum packaging, aerobic packaging 

and modified atmosphere 

packaging (SAHOO and AN- 

JANEYULU , 1995). 

The term ‘modified atmosphere 

packaging’ usually indicates that air 

surrounding meat and meat prod- 

ucts is replaced with various gas 

combinations that differ in their 

composition from air. Modified 

atmosphere packaging (MAP) has 

become more popular and is used 

for various meat products including 

poultry, because it has some advantages 

as compared to vacuum 

packaging techniques. Due to 

absence of the oxygen in packaging 

Advertisement 

Gas mixtures 

Tab. 1: Some suitable gas combination used in meats 

Meat/ 

products 

Temperature 

(C o ) 

Oxygen 

(%) 

Carbon 

dioxide (%) 

Nitrogen 

(%) 

Cooked 0–2 0 20–35 65–80 

Fresh meat 0–2 70 20 10 

Cured meat 1–2 0 30 70 

Pork 0–2 80 20 0 

Poultry 0–2 0 20–40 80–60 

Fish 1–2 30 40 30 

Fish (oily) 0–2 0 60 40 

Source: UMARAW et al. FLEISCHWIRTSCHAFT international 4_2018


31 

Storage 

vacuum packaging may inhibit the 

obligate aerobic microorganisms 

which causes spoilage of meat and 

meat products, but a disadvantage 

of this technology is, that it does not 

maintain the color appearance and 

stability during storage. 

Meat and meat products are 

highly perishable food items. Using 

a suitable packaging method leads 

to a number of benefits like the 

delay of microbial spoilage, avoidance 

of contamination during 

handling and transport, maintenance 

of a desirable color particularly 

in red meat (fresh) preservation, 

minimization of moisture loss 

and simplification in transport and 

distribution. Appearance especially 

the color of meat and meat products 

has a great influence on the consumer 

acceptance and buying 

decision. Fresh meat color, as an 

indicator of wholesomeness, is 

preferred and can be maintained by 

using 60–80% oxygen (O2) which 

retards the metmyoglobin formation 

(a brown color pigment). The 

bright-red color of fresh meat can 

be stabilized by employing modified 

atmosphere packaging (MAP) 

and using a combination of gas 

such as oxygen (O2), nitrogen (N2) 

and carbon dioxide (CO2). Oxygen 

(O2), nitrogen (N2) and carbon 

dioxide (CO2) are the most frequently 

used gases. 

However, other gases used in 

packaging system such as carbon 

monoxide (CO), nitrous oxide (NO2) 

and sulfur dioxide (SO2) have also 

been used. CO2 and N2 gas combinations 

are suitable for the preservation 

of cured meat products, for a 

numbers of reasons including 

strong inhibition of the growth of 

microorganisms (RONCALE , 1994). 

Storage of meat is done in highoxygen 

packaging conditions for 

maintaining of the color, but packaging 

conditions with less than 

80% O2 had been found to decrease 

meat quality (LUND et al., 2007) 

(Tab. 1). Meat lipids form secondary 

oxidative products upon oxidation 

are leading to rancid off-flavor 

development in meat and meat 

products including poultry. 

The rancid aromas produce a 

detrimental effect on the product 

quality and marketing possibilities. 

An alternative antioxidant effect 

may be found by packaging of meat 

in combination with different 

gasses like carbon dioxide, carbon 

monoxide, sulfur dioxide etc. 

(Fig. 2). 

Various gasses and 

their role in MAP 

Following are some common 

widely used gases in modified 

atmospheric packaging: 

r Carbon dioxide 

r Oxygen 

r Nitrogen 

r Carbon monoxide. 

At the moment for MAP packaging 

three principal gas are used like 

carbon dioxide (to inhibit aerobic 

microbial growth), and oxygen (to 

prevent anaerobic microbial 

growth) and nitrogen used as inert 

filler (prevents oxidation of fats and 

pack collapse). 

Carbon dioxide (CO2) 

Carbon dioxide is an important gas 

for the use in MAP because it has 

unique properties of solubility in 

the muscle as well as in lipid. One 

liter CO2 can dissolve in one kilogram 

of meat, i.e. in 1:1 ratio. The 

solubility of CO2 in meat is inversely 

related with temperature. 

When using a CO2 rich gas combination 

in packs, the ratio of the total 

package volume (liter) to the meat 

weight (kilogram) is dependent on 

the gas mix composition and could 

be up to 3:1 for mixtures in which 

CO2 predominates. 

Carbon dioxide enhances the 

shelf-life of perishable meats by 

retarding the microbial growth by 

enhancing both lag phase and 

generation time of microbes. The 

Advertisement

32 


Storage 


Fig. 2: The composition of the gas mixture has to be adapted to the meat to be 

packaged. O. Fischer / pixelio.de 

gas has a very high penetration 

capacity and penetrates the bacterial 

membrane causing changes in 

the intra-cellular pH which cannot 

be buffered by the microorganisms 

(NARASIMHA and SACHINDRA, 

2002). 

Absorption of CO2 by the meats 

leads to a decrease in the volume of 

the package which provides a similar 

look like vacuum packages. It is 

known as pack collapse. Dissolved 

CO2 in meats leads to the formation 

of carbonic acid due to the reaction 

between CO2 and H2O. This drop in 

the pH of meats leads to lowering 

the water retention ability, resulting 

in an accumulation of liquid in the 

package (LUND et al., 2007). However, 

the absorption of CO2 depends 

on various factors, such as pH, 

moisture, fat content, packaging 

and storage condition, partial pressure 

of CO2 etc. High levels of CO2 

are desirable for the preservation of 

meats because it inhibits superficial 

microbial growth and enhances the 

shelf-life. Among various gas uses 

in the MAP, only CO2 has antimicrobial 

effects. Microbial properties 

of CO2 is hampered in presence of 

some other gas, especially oxygen. 

The growth of microorganisms in 

MAP is inhibited by CO2 due to its 

bacteriostatic effect. The bacteriostatic 

effect of carbon dioxide is 

influenced by the various factors 

like concentration of CO2, level of 

initial contamination, age of microbes, 

storage condition i.e. temperature, 

humidity, type of products 

etc. 

However, some disadvantages 

are also documented at high concentrations 

of CO2 in MAP, such as 

a dark color of meat especially due 

Advertisement 

to formation of metmyoglobin at 

low O2 concentrations (VIANA et al., 

2005). The gas mixture for the 

packaging of beef in MAP varies 

from 75–80% O2 and 20–25% CO2. 

The increase of the O2 concentration 

above 55% may not provide 

additional benefits to maintain the 

color attributes as higher levels of 

the O2 content may promote lipid 

oxidation, leading to the production 

of off-flavor compounds. 

The selection of the combinations 

of gas mixtures depends on 

the product sensitivity to O2 and 

CO2, consumer’s product color 

demands in the market and the type 

of microbial growing on the meats. 

For the storage of the fresh meat O2 

is very important because it helps in 

the formation of oxymyoglobin 

which is responsible for the formation 

of a bright red color; but it is 

not required in the gas combination 

for the preservation of pork. 

Oxygen (O2) 

Oxygen is an important gas for the 

survivability of aerobic microorganisms. 

It plays a major role in the 

determination of storage life of 

meats. However, oxygen plays an 

important role in the maintenance 

of the meat color, which is an important 

parameter for the marketing 

of fresh products. So various 

researchers focused on finding the 

correct gas combination for the use 

in MAP for maintaining the color, 

storage stability, reduced microbial 

growth and reduced fat oxidation. 

However, oxygen plays a major 

role in MAP to maintain the color 

stability of meat by formation of 

oxmyoglobin, which is responsible 

for the bright red color of meat. 

Oxygen is essential for the 

growth of the spoilage microbes 

and it also enhances the oxidative 

rancidity in meats leading to reduced 

shelf-life. Thus the proper 

gas combinations for the maintenance 

of the red meat color, oxidative 

detrition and control of the 

oxidative process in meats are still 

desirable. The ultra-low level of 

oxygen used for pork is less than 

1% and for beef 0.05%, respectively. 

The benefits of the ultra-low oxygen 

over the high oxygen gas combination 

are reduced lipid oxidation as 

well a reduced aerobic microbe’s 

growth. 

Nitrogen (N2) 

It is very well documented that the 

composition of the gas mixture in 

MAP systems (O2, CO2 and N2) can 

effectively control/ stop the growth 

of aerobic micro-organisms of 

perishable food items such as meat, 

fish and their products, as well as 

maintain the visual quality of red 

meat. The objective of MAP is the 

exclusion of oxygen from the 

sounding of packaged meat and 

meats with the help of a combination 

of gases which have unique 

properties of inhibiting oxidative 

changes and microbial growth. 

Nitrogen is an inert gas and it has 

unique properties like low solubility 

in polar as well in nonpolar solvents. 

Its main function in MAP is to 

replace O2, indirectly reducing the 

oxidation of fat enriched products 

and the growth of aerobic microorganism. 

It helps in the extension 

of the shelf-life of the meats in MAP. 

Nitrogen plays another important 

role in MAP in combination with 

CO2, by preventing pack collapsing. 

Carbon monoxide 

Carbon monoxide gas combines 

with myoglobin and forms a complex 

compound known as carboxymyoglobin, 

which is responsible for 

the maintaining cherry red color in 

fresh meat. However, due to its 

toxic nature most of the regulatory 

bodies do not approve its use except 

Norway. The level of CO use in the 

MAP is 0.4%; at this level it improves 

the color. 

Effect on the 

quality attributes 

Color and appearance, sensorial 

attributes, microbial and oxidative 

changes are the important parameters 

that limit the shelf-life and 

marketability of meats (Tab. 2). 

Therefor researchers want to minimize 

these changes in meats by 

using various techniques and 

preservatives. Out of all techniques 

available at present, MAP offers a 

novel approach for maintaining the 

quality attributes and extending 

storage life. The overall effect of 

MAP can be grouped into following 

three categories as: 

r Effect on sensory attributes 

r Effect on microbial quality 

r Effect on lipid oxidation. 

Effect on sensory attributes 

Color is the prime attribute that 

affects the marketing and purchasing 

of meats. Consumers judge the 

quality of meat products with the 

help of color. However, color of


33 

Storage 

meats varies with the species, types, 

age, processing etc. The color of 

meats acts as an indicator for consumer 

at the time of purchase. 

Myoglobin is the main pigment 

responsible for the meat color; 

some other pigments are playing 

minor roles as heme protein. The 

meat industry has adopted various 

techniques for retaining freshness 

to ensure products with greater 

color stability, consistency, juiciness 

and tenderness. SEYFERT et al. 

(2004) reported for beef during 

MAP packaging at higher partial 

pressures of oxygen that the highoxygen 

system resulted in a 

stronger formation of oxymyoglobin 

in deep layers of the meat in 

comparison to low-oxygen packaging 

systems. This was due to formation 

of oxymyoglobin, imparting 

bright red color to the meat, and its 

appearance like cherry-red color 

that remained stable even with 

extended storage life. 

However, low-oxygen partial 

pressure packaging systems need 

much greater control in comparison 

to high-oxygen packaging 

systems during storage ( PAULSEN 

et al., 2006). In low-oxygen MAP 

systems the storage life of fresh 

meats is higher in comparison to 

high-oxygen systems due to the 

presence of carbon dioxide and 

omission of oxygen from product’s 

vicinity. LUND et al. (2009) reported 

that storage in high-oxygen packaging 

system resulted in lowering the 

meat tenderness and protein content 

as compared to packaging 

systems without oxygen due to the 

oxidation of protein. Meat protein 

like myosin was observed to form 

crosslinks in meat stored only in 

the presence of high-oxygen, thus 

decreasing the tenderness of meat. 

Various researchers also studied the 

effect of MAP on the aroma of 

meats at different levels of oxygen 

(O2) concentration in the package. 

RESCONI et al. (2009) documented 

a non-significant effect of 

oxygen levels on the sensory attributes. 

The chief concern was 

increased rancidity of the products 

due to the lipid oxidation and production 

of off-flavor compounds 

during storage. 

MORALES DE LA NUEZ et al. (2009) 

studied the effect of three different 

packaging conditions viz. atmospheric 

air/ aerobic, vacuum and 

MAP consisting in a 10:70:20 mixture 

of N2:O2:CO2 , respectively, on 

the meat quality attributes of kid rib 

cages chops at refrigerated storage 

conditions (4 °C) for 7days. The 

lightness values (L*) were affected 

by the packaging method and a 

lighter color was reported in MAP 

chops than under aerobic packaging 

conditions. The redness values 

(a*) significantly increased during 

the entire storage study. For MAP 

and atmospheric air/ aerobic 

packed chops, the yellowness values 

(b*) increased during storage time, 

whereas they remained non-significant 

throughout storage during 

vacuum pack. The pH values were 

not affected by the entire storage 

study or under various packaging 

conditions. Sensory panelist rated 

the color acceptability lower at 3, 5 

and 7days as compared to day 1 of 

storage for vacuum and atmospheric 

air packaging, whereas for 

the MAP the average values on 

days 5 and 7 were lower than those 

rated on days 1 or 3. The sensory 

panelist observed lower odor for 

atmospheric air and vacuum packaging 

at 3, 5 and 7days of storage as 

compared to day 1, whereas no 

changes were observed in MAP 

packages. Thus researchers concluded 

that MAP as method of 

choice for storing goat meat, rather 

than vacuum or atmospheric air 

packaging. 

MILIJASEVIC et al. (2008) reported 

that an increase in concentration of 

oxygen from 20–70% in packaging 

had a positive effect on the color 

stability of beef leg due to the formation 

of a larger amount of 

oxymyoglobin which was in proportion 

to the oxygen concentration in 

the mixture of gases used. The use 

of a larger amount of CO2 resulted 

Advertisement

................................................................................................................................................................ 

34 


Storage 


Products in MAP 

Tab. 2: Various meats treated with modified atmosphere packaging for the extension of 

their shelf-life 

Type of meat/ Gas combination 

Extended Storage References 

products 

shelf-life condition 

Fresh camel meat 60% CO2/40% N2 21 days – JOUKI and KHAZAEI, 

2012 

Low grade beef CO2:N2 = 3:7 Cold storage HUR et al., 2013 

Cod fillets 100% CO2 2–3 days 0°C DALGAARD et al., 1993 

Lamb meat MAP1 (60% CO2/40% N2) and 

MAP2 (80% CO2/20% N2) 

14 days 4°C KARABAGIAS et al., 

2011 

Seabass slices 80–100% CO2 20 days 4°C MASNIYOM et al., 2004 

Chicken breast (30% CO2/70% N2 and 12 days Refrigerated CHOULIARA et al., 2007 

meat 

70% CO2/30% N2) and gamma 

irradiation 

temperature 

Beef patties 100% N2; 80% O2/20% N2 6days Chill storage LUND et al., 2007 

Pork patties 80% O2/20% CO2 7days 4°C LUND et al., 2008 

Beef steaks and 0.4% CO/30% CO2/69.6% N2 35 days – HUNT et al., 2004 

ground beef 

Pastirma 50% N2/50% CO2 150 days 4°C AKSU et al., 2005 

Source: UMARAW et al. FLEISCHWIRTSCHAFT international 4_2018 

in the development of an objectionable 

dark green color due to the 

formation of a higher amount of 

metmyoglobin. 

Packaging conditions, where a 

higher percentage of carbon dioxide 

was used, showed lower pH values 

and due to the dissolution of carbon 

dioxide in meat and its reaction 

with water present in the meat 

leading to formation of carbonic 

acid. The pH plays an important 

role in maintaining the quality and 

stability of fresh meats packed in 

MAP. Extreme increase or falling of 

the pH value during the conversion 

of muscle to meat affects the color 

attributes of meat and provides the 

basis for two of the most wellknown 

poor meat quality conditions 

viz. dark firm dry (DFD) and 

pale soft exudative (PSE) meat ( 

LINDAHL et al., 2006). A higher pH 

plays an important role in the 

protection of myoglobin from heat 

denaturation and also maintains 

the red or pink color of meat during 

and after cooking (MANCINI and 

HUNT , 2005). 

Effect on the microbial quality 

Microbial growth during preservation 

of meats depends on several 

factors such as type of the packaging 

condition (aerobic, vacuum and 

modified atmospheric packaging), 

incorporation of antimicrobial 

substances in products or packaging 

materials, storage conditions 

(temperature, relative humidity) 

etc. The presence of a high level of 

oxygen in food packages enhances 

the growth of microbes and overcomes 

it in oxygen sensitive meats, 

which can be packaged under 

vacuum or modified atmospheric 

packaging conditions. 

SCHOLTZ et al. (1992) reported 

that display ready pork cuts had a 

higher storage life under MAP at 

refrigerated temperature such as 

7days in vacuum skin packaging, 

14 days in modified atmosphere 

(75% oxygen and 25% carbon 

dioxide) and 21 days in 100% carbon 

dioxide. 

JEREMIAH and GIBSON (1997) 

studied the storage life of chilled 

pork stored in modified atmospheric 

packaging (70% oxygen and 

30% carbon dioxide) at refrigerated 

temperature and concluded that 

pork could be stored for 3weeks at 

high oxygen concentration. GOK et 

al. (2008) compared the various 

packaging conditions (modified 

atmosphere packaging, aerobic 

packaging and vacuum packaging) 

for chemical, microbiological and 

sensory properties of Turkish 

pastrima and found all these parameters 

maintained better in 

modified atmosphere packaging 

than in aerobic packaging and 

vacuum packaging. 

LAURY and SEBRANEK (2007) 

reported that by using modified 

atmosphere packaging a 0.4% 

carbon monoxide (CO) and 99.6% 

carbon dioxide (CO2) gas combination 

for pork sausages is a useful 

tool to enhance the product shelflife. 

VIUDA-MARTOS et al . (2010) 

studied the effect of incorporating 

of a natural source antioxidant such 

as orange dietary fiber and oregano 

essential oil along with the various 

packaging conditions like vacuum, 

aerobic and modified atmosphere 

(80% N2 and 20% CO2) packaging 

conditions on the shelf-life of 

bologna sausages. They observed 

that the MAP packaged product on 

day 24 of storage as fresh as on day 

1, with a slight increase in the 

TBARS value of the MAP product. 

KARABAGIAS et al. (2011) observed 

the effect of thyme and oregano 

essential oils as well as modified 

atmosphere packaging (MAP) for 

extending the shelf life of fresh 

Advertisement


35 

Storage 

lamb meat stored at refrigerated 

temperature. They reported the 

increase in storage life of lamb 

meat from 7 days in aerobic packaged 

products to 9–10 days for 

samples containing 0.1% of thyme 

oil and 21–22 days for MAP packaged 

samples containing 0.1% 

thyme. HASAPIDOU and SAVVAIDIS 

(2011) studied the effects of 

modified atmosphere packaging 

(30% CO2/70% N2), EDTA and 

oregano oil on the quality of 

chicken liver and reported that the 

shelf-life of chicken liver was enhanced 

almost 3times as compared 

to regular product’s shelf-life with a 

natural antimicrobial amalgamation 

(EDTA, oregano oil and MAP). 

and the evolution of the spoilage 

microorganisms like lactic acid 

bacteria, Enterobacteriacae and 

Pseudomonas were studied. At the 

end of all assessed storage states, 

the microbial concentrations obtained 

under MAP packaging 

(11days) and were significantly 

lower than those obtained under 

aerobic conditions (7 days) and 

remained within the limit. Thus a 

4days extention in pork shelf life 

was possible when packed under 

the specific modified atmosphere 

packaging conditions. 

Effect on the lipid oxidation 

Lipid oxidation still remains a 

major problem during storage and 

limits the shelf-life as well as the 

marketability of meats. Oxidation 

can be reduced/ retarded by incorporation 

of antioxidant compounds 

in the meat, meat products or 

packaging materials or by using 

combination of gases. 

JOUKI and KHAZAEI (2012) studied 

the inhibition of lipid oxidation 

of camel meat stored at refrigerated 

temperature packaged under various 

packaging conditions viz. AP 

(air packaging), VP (vacuum packaging) 

and MAP (60% CO2/ 

40% N2). The MAP fresh camel 

meat had almost similar TBARS 

values as compared to the control 

Advertisement 

SKANDAMIS and GEORGE-JOHN 

(2002) studied the change in sensory, 

microbiological and physicochemical 

parameters on fresh meat 

stored at 5 and 15 o C under combined 

effects of volatile compounds 

of oregano oil and modified atmosphere 

packaging conditions 

(40% CO2/30% N2/30% O2; 

100% CO2; 80% CO2/20% air; 

vacuum pack and air) and noticed 

increased shelf-life of meat samples 

depending on the packaging conditions. 

The extended storage life was 

in the order: aerobic

......................................................... 

36 


Storage 


Fig. 3: Recently MAP is the most commonly packaging method used in meat marketing systems in the industry. 

Pros and Cons 

and the levels of TBARS were not 

significantly increased with the 

advancement of the storage period. 

Sensory panelists were in general 

agreement with the physico-chemical 

changes and MAP had a significant 

effect on the quality of refrigerated 

camel meat. The camel meat 

under MAP accompanied by refrigeration 

storage had an increased 

product shelf life of 21 days without 

compromising sensory attributes. 

CLAUSEN et al. (2009) studied the 

effects of different MAP systems 

during ageing and retail displaying 

on the quality characteristics of beef 

longissimus dorsi muscles . The 

quality characteristics of steaks was 

Tab. 3: Advantages and disadvantages of modified 

atmosphere packaging 

Advantages 

Enhanced shelf-life 

Reduction in retail waste 

Improved presentation and 

visibility of products 

Easy in slicing of products 

Reduction in the amount of 

chemical preservatives 

Improved appearance and 

color of products 

Disadvantages 

High costs of equipment and 

trained staff 

Cost of gases and packaging 

pouches 

Chances of leaking of gases 

Increase the pack size (bulkiness); 

more space required for 

storage and transport 

MAP condition is lost once the 

package was opened or leaks 

Increased amount of exudate 

inside the pack 

Source: UMARAW et al. FLEISCHWIRTSCHAFT international 4_2018 

determined by using various parameter 

such as sensory evaluation, 

thiobarbituric acid-reactive substances 

(TBARS), myofibrillar 

fragmentation index (MFI), protein 

oxidation, weight loss, cooking loss 

and vitamin E content. High oxygen 

MAP systems resulted in an 

increase in the warmed-over flavor 

(WOF) and in TBARS values as well 

as a reduction in juiciness, tenderness 

and vitamin E content, compared 

to vacuum systems. 

TANGKHAM et al. (2014) studied 

the effect of modified atmosphere 

packaging on meat quality attributes 

of goat meat. 

Goat meat was randomly packaged 

into four modified atmosphere 

packaging (MAP) conditions 

like 80% O2/ 20% CO2; 80% N2/ 

20% CO2; 69.65% N2/29.85% CO2/ 

0.5% CO) and stored at refrigerated 

temperature for 21 days. The results 

of this study showed that 

69.65% N2/29.85% CO2/0.5% CO 

significantly reduced the lipid 

oxidation (TBARS) in comparison 

to other MAP combinations. 

GATELLIER et al. (2001) reported 

the effects of a dietary supplementation 

with vitamin E on the susceptibility 

of fresh and modified atmosphere 

packaged beef on the myoglobin 

and lipid oxidation. On the 

basis of visual assessment, essentially 

with MAP, the results concluded 

a significant and positive 

effect of vitamin E supplementation 

which resulted in a lower 

discoloration. The TBARS values 

were significantly decreased in 

MAP as compared to other packaging 

condition after supplementation 

of α-tocopherol acetate in 

diets. TANG et al. (2006) studied the 

effect of addition of tea catechins 

on the color stabilizing and antioxidant 

activity in fresh minced beef 

patties on lipid oxidation and color 

stability during refrigerated temperature 

under aerobic and modified 

atmosphere packaging (MAP, 

80% O2/ 20% CO2) conditions. 

Fresh minced beef muscle ( M. 

longissimus dorsi ) was incorporated 

with tea catechins at various levels 

such as 0 (T0), 200 (T200), 400 

(T400), 600 (T600), 800 (T800) and 

1000 (T1000) mg/kg minced meat. 

Treated groups were stored in 

refrigerated temperature in a display 

cabinet under aerobic and 

MAP conditions for 7days. 

The lipid oxidation (TBARS) and 

proportion of oxymyoglobin 

(MbO2) and metmyoglobin 

(MetMb) were examined during 

storage. Tea catechins incorporated 

samples had significantly lower 

lipid oxidation than control in both 

packaging conditions. The color 

deterioration and lipid oxidation 

rate was lower in the MAP group as 

compared to the other conditions. 

ZAKRYS et al. (2008) studied beef 

steaks under high oxygen MAP in 

order to enhance color stability. 

However, such conditions may also 

enhance the lipid oxidation leading 

to deterioration in the product 

quality and lowering tenderness. 

The steaks were stored at refrigerated 

temperature for 15 days and 

studied for lipid and protein oxidation 

(for 12 days). Sensory panelists 

rated best for steaks stored in MAP 

containing 50% oxygen, despite 

noticing oxidized flavors under 

these conditions. 

JOHN et al. (2005) compared the 

effect of different packaging conditions 

on the quality attributes of 

fresh beef. The fresh beef was 

packaged in modified atmosphere 

packaging (80% O2/20% CO2), 

vacuum packaging, 80% oxygen 

and 0.4% carbon monoxide. Steaks 

stored in high oxygen MAP showed 

the highest TBRAS values and 

myoglobin denaturation during the 

entire storage study. The results


37 

Storage 

concluded that using 0.4% CO in 

MAP successfully retards the lipid 

oxidation during storage of the beef 

steaks. 

Safety of modified 

atmospheric packaging 

For the consumer and producer 

the safety of meats became major 

concern from the stable to the table 

philosophy and it is also a challenge 

for the meat researchers. In 

MAP packaging the visible color of 

the meats is maintained for longer 

time as compared to the other 

packaging systems. Color and the 

visible impression of a product are 

the only guidiance for consumers 

in their decision to buy a product 

or not. 

However, during storage of such 

highly nutritious food items, some 

spoilage bacteria as well as pathogenic 

microorganisms can grow on 

them and the consumption of these 

products results in various health 

problems. Clostridium botulinum is 

the most important microorganism 

as it can grow in anaerobic condition 

and produces serious illness 

after consumption of contaminated 

meats. Certain strains of C. botulinum 

are very well known to 

produce toxins even at refrigerator 

temperatures. Certain other pathogenic 

microorganisms such as 

Listeria monocytogenes and Yersinia 

enterocolitica are also having the 

ability to grow at refrigerated temperatures 

during storage. These 

microorganisms can multiply at 

temperatures as low as 0°C, but are 

inhibited markedly at higher levels 

of CO2 concentration. 

However, temperature abuse 

during the storage of meats is the 

most critical extrinsic factor influencing 

the shelf-life. MAP of raw 

meat is generally considered more 

hazardous than MAP of cooked 

products because cooking generally 

kills most of the pathogenic as well 

as spoilage pathogens. 

Therefore, microbiological contamination 

is an important concern 

and MAP is not a substitute for 

poor hygiene practice during 

slaughtering, processing as well as 

during handling and transport. 

MAP like other packaging method 

helps in maintaining good quality 

of the products if high standards of 

hygiene and temperature control 

are maintained (Tab. 3). 

Conclusions 

At present the marketing scenario 

conditions of the meat industry has 

transformed from being production-driven 

to becoming consumerled. 

At present MAP is the most 

commonly packaging method used 

in meat marketing systems for 

extending shelf-life and preserving 

desirable quality attributes such as 

bright red color, which is an important 

quality attribute for meat 

marketing (Fig. 3). 

The use of MAP resulted in an 

increased consumer demand due to 

an increase in shelf-life. It helps in 

maintaining a better quality and 

green-consumerisms by lowering 

the use of chemical preservatives. 

MAP helps in controlling the production 

of off-odor compounds and 

it is increasing tenderness. The 

incorporation of natural preservatives 

in meats along with MAP 

packaging tends to extensively 

prolong the shelf-life. 

References 

Literature references can be requested 

from the corresponding author or the 

editorial office, respectively. 

Author’s addresses 

Pramila Umaraw, Division of Livestock 

Products Technology, Indian Veterinary 

Research Institute, Bareilly, Uttar Pradesh, 

India-243122 and Akhilesh K. Verma (corresponding 

author: vetakhilesh@rediffmail.com), 

Department of Livestock Products 

Technology, College of Veterinary and Animal 

Sciences, Sardar Vallabhbhai Patel University 

of Agriculture & Technology, Meerut, 

U.P.-250110, India, Pavan Kumar and 

Devendra Kumar, Department of Livestock 

Products Technology, College of Veterinary 

Science, Guru Angad Dev Veterinary and 

Animal Sciences University, Ludhiana, 

Punjab, India-141004. 

Advertisement

38 


Legislation 

Smoking Technologies 

Assessment under the European food law 

Smoking foodstuffs by exposing 

them to smoke that is 

generated from primary smoke 

products offers many advantages. 

With this technology it is 

possible to convert primary 

smoke products as defined by 

Regulation (EC) No 2065/2003 (EU 

Regulation on Smoke Flavourings) 

into smoke which is then fed into 

the smoking chamber. The smoking 

process is akin to conventional 

smoking, including, for 

example, the time of exposure of 

the products in the smoking 

chamber. There are undoubtedly 

many health benefits to the 

consumers, because primary 

smoke products are pre-purified 

and thus largely free from harmful 

substances. Beyond that, the 

technology is resource-efficient 

and ensures increased occupational 

safety. 

There is no specific legal framework 

for the smoking of foodstuffs 

by locally burning organic 

materials (conventional smoking). 

Merely the principles of good 

manufacturing practice and the 

general guidelines of food safety 

law are applicable here. Furthermore, 

the requirements for the 

maximum permissible levels of 

contaminants in foodstuffs apply. 

However, it is necessary to stipulate 

exceptions for smoked foodstuffs 

on a regular basis. Such 

exceptions must allow higher 

maximum levels because otherwise, 

conventionally smoked 

products would not be marketable. 

The food law does not provide any 

specific regulations for the smoking 

of foodstuffs using smoke 

that is generated from primary 

smoke products. There are only 

legal provisions stipulating the 

requirements for the basic product, 

thus the primary smoke 

products, which have to be approved 

on the basis of a safety 

assessment. The approval procedure 

for primary smoke products 

is laid down in the context of the 

EU Regulation on Smoke Flavourings 

(namely in Regulation EU 

No 1321/2013). This entails issues 

of interpretation: The basic product 

used for smoking (primary 

smoke products) falls under the 

law on smoke flavourings in 

accordance with the letter of the 

law. However, there is no use of 

smoke flavourings as such; the 

product in use is smoke. 

The so-called REFIT process of 

the European Union represents a 

kind of fitness check for food 

legislation. Within the context of 

this process the European Commission 

was asked whether it 

considered the existing legal 

framework for modern smoking 

technologies necessary to be 

adapted. Special emphasis was 

put on the idea to introduce 

general uniform rules for smoking 

techniques, that is irrespective of 

the basic materials used, and of 

the type and location of combustion 

of organic materials. Regulation 

(EU) No 1321/2013 solely 

requires approval of a basic material 

for smoking techniques 

using primary smoke products. 

There is no legal framework for 

other smoking techniques. Thus, 

any type of organic material can 

Advertisement 

There is no specific legal framework for the smoking of foodstuffs by locally 

burning organic materials (conventional smoking). Photo: siepmannH / pixelio.de 

be used (burnt) without prior 

inspection or authorisation. This 

may entail problems, especially 

with respect to contaminants. 

In a communication dated 8 May, 

2018, the Commission declared 

that basically, it did not consider 

the existing legal framework 

necessary to be adapted (apart 

from some editorial adaptations 

in connection with food labelling). 

The Commission argued that the 

process of smoking, which also 

included the “use of generated 

smoke” produced from primary 

smoke products, fell under various 

regulatory measures (e.g. 

under the Food Information Regulation 

(Regulation EU No 1169/ 

2011) with regard to food information, 

or under European legislation 

on contaminants with regard 

to contaminants). 

Even if the Commission’s answer 

sounds a little "meatless", we 

think it must mean the following: 

The Commission confirms that the 

process of smoking foodstuffs 

using smoke that is generated 

from primary smoke products is 

indeed a smoking technology; it 

does not imply the application of 

the (liquid) ingredient “smoke 

flavouring”. However, if it is a 

smoking technology, the principle 

that all smoking techniques have 

to be labelled the same way must 

be applied. 

As a consequence, the reference 

to information requirements 

under the Food Information Regulation 

must point to Annex VI 

Section A No 1 to the Food Information 

Regulation. 

Therefore, foodstuffs that are 

treated with this technology must 

be labelled as being “smoked”. 

Accordingly, the structure of the 

list of ingredients will be similar 

to that of conventionally smoked 

products. In our opinion, this 

understanding does not contradict 

a resolution of the food 

hygiene and food of animal origin 

working group, ALTS (73rd conference 

in Berlin from 23-25 June, 

2014, agenda item 19) concerning 

the labelling of smoke flavourings 

as such when used in food production. 

Call Smoke by its name! 

r Dr. Markus Grube, 

Gummersbach, Germany


39 

Calendar 

CALENDAR 

12 – 14 September 

St. Petersburg, Russia 

3rd IIR Conference on Cold Applications in 

Life Sciences 

ITMO University ( +7 911 095-75-48) 

8 – 12 October 

Moscow, Russia 

Meat Industry / AgroProdMash 

IFWexpo Heidelberg GmbH 

( +49 6221 1357-0) 


Moscow, Russia 

WorldFood Moscow, 27th International 

Food Exhibition 

ITE Group ( +44 207 596 5086) 


Muscat, Oman 

Food and Hospitality Oman Exhibition & 

Conference 2018, Oman Convention & Exhibition 

Centre Muscat ( +968 24660124) 


Beijing, China 


Nairobi, Kenya 


Nuremberg, Germany 

CIMIE – The 16th China International Meat 

Industrie Exhibition 2018 

CMA ( +86 10 84119370) 

Food & Hotel Kenya Expo 2018 

Grow Exhibitions ( +971 4 3964906) 

FachPack 

NürnbergMesse ( +49 911 8606-8676) 


Ho Chi Minh City, VNM 


Paris, France 


Hattersheim, Germany 

Vietstock, 2018 Expo & Forum Vietnam 

UBM ( +84 28 36 222 588) 

SIAL Paris 

Sial Paris ( +33 1 76 77 13 33) 

Training course on the machine type 

FCA 100/140, Poly-clip System GmbH & Co. KG 

( +49 6190 8886-341) 


Latam, Mexico 

27 - 29 September 

Mumbai, India 

30 September – 

4 October 

Pozan, Poland 


Cologne, Germany 

FoodTech Summit & Expo 2018 

Énfasis Alimentación ( +52 55 5605 1777) 

Annapoorna – World of Food India 

Koelnmesse YA Tradefair PvT. Ltd. 

( +91 22 28715200) 

Polagra Tech/Food 

Poznań International Fair Ltd. 

( +48 61 869 2000) 

Revolution in Food and Biomass Production 

(REFAB), Future Protein Award, 

nova-Institut GmbH ( +49 2233 481440) 

25 October 


1 – 2 November 


6 November 


6 – 8 November 

Dubai, UAE 


FCA 80, Poly-clip System GmbH & Co. KG 

( +49 6190 8886-341) 


FCA 120/160, Poly-clip System GmbH & Co. KG 

( +49 6190 8886-341) 


FCA 80, Poly-clip System GmbH & Co. KG 

( +49 6190 8886-341) 

Gulfood Manufacturing, Dubai World Trade 

Centre ( +971 4 332 1000) 

Marel 

Reliability for chicken processing with an all-time high speed 

Marel Poultry is the world’s first 

supplier of integrated 15,000 bph 

lines. Dealing with such high 

speed, there is no other way than 

to have reliability; if not, every 

minute of malfunctioning means 

250 lost chickens. Therefore the 

company has profoundly tried and 

tested its new 15,000 bph configuration 

before launching it at the 

market. After this long period of 

extensive research and development, 

it is labeled as a proven 

solution. 

All systems are set for a processing 

speed of 15,000 bph. From 

live bird handling with Atlas and 

stunning with CAS SmoothFlow, via 

15,000 bph 

processing – a 

proven solution with 

uncompromised high 

efficiency and 

quality. 

evisceration and chilling, up to the 

distribution line, every process 

step solidly handles this all-time 

high speed. Innova software runs 

in the background to supervise all 

fast processes plant-wide. The ATC 

tension control system keeps the 

forces of the lines under control, 

while they move at an incredible 

speed. New LineLink transfer units 

seamlessly hand over products 

from one shackle type to another, 

while they travel through the 

processing stages. 

An all-time high processing 

speed is not a goal in itself. Already 

proven in practice, the fast operational 

pace of the company’s 

15,000 bph lines brings about a 

significant increase in performance 

and yield. Sustainability 

benefits too, since the existing 

infrastructure with only a slight 

modification of machinery can be 

used for a considerable production 

growth. Achieving lowest production 

costs, it is of importance that 

highest quality and efficiency 

remain uncompromised. 

//www.marel.com 

Advertisement

40 


imprint 

Supplement references 

Please note that this issue 

contains inserts published by: 

REX-Technologie GmbH & Co. KG, 

5303 Thalgau, Austria 

Schröter Technologie 

GmbH & Co.KG 

33829 Borgholzhausen, Germany 

Index of advertisers 

Almi GmbH 19 

AVO-Werke August Beisse 18 

GmbH 

Beck Gewürze und 

5 

Additive GmbH 

CFF GmbH & Co. KG 16 

CSB-System AG 3 

Frutarom Savory Solutions 17 

Austria GmbH 

GEA Food Solutions B.V. 27 

GMST Steflex & Co. OOD 6 

Heinen Freezing 

23 

GmbH & Co. KG 

Heinrich Frey GmbH 

33 

Maschinenbau 

Hela Gewürzwerk 

IFC 

Hermann Laue GmbH 

holac Maschinenbau GmbH 31 

Hydrosol GmbH & Co KG 15 

Indasia Gewürzwerk GmbH 20 

Karl Tichy Handelsgesellschaft 

39 

mbH 

Kerres Anlagensysteme 30 

GmbH 

K + G Wetter GmbH 7 

KOHLHOFF Hygienetechnik 6 

GmbH & Co. KG 

MAJA-Maschinenfabrik 25 

Hermann Schill 

GmbH & Co. KG 

Marelec Food Technologies 34 

Marel Stork Poultry 

13 

Processing B.V. 

Metalquimia, S.A. 9 

PH Liquid Belgium NV 38 

Productos Sur S.A. Poligono 35 

Industrial Oeste. C 

Red Arrow International LLC BC 

Singer & Sohn GmbH 

11 

Förderanlagen- und 

Maschinenbau 

Tucal S.L.U. 12 

U.S. Poultry & 

37 

Egg Association 

VAN HEES GmbH 21 

VLAM vzw - Belgian Gatefold 

Meat Office 

Weber Maschinenbau GmbH 29 

Breidenbach 

Wilhelm Eicker e. K. 32 

WORLD PAC International AG 10 



Published by: 

Deutscher Fachverlag GmbH 

Company’s Register Frankfurt am Main 

Registration no.: HRB 8501 sales tax 

identification 

VAT Reg. no.: DE 114139662 

Postal address for letters and newspapers: 

60264 Frankfurt am Main, Germany 

Postal address for packets and parcels: 

Mainzer Landstrasse 251 

60326 Frankfurt am Main, Germany 

Phone: Editor +49 69 7595-1571 

Advertising department: 

+49 69 7595-1854 

Fax: +49 69 7595-1570 

Email: Editor: red-flw@dfv.de 

Advertising department: 

anz-flw@dfv.de 

Executive Management Board: 

Angela Wisken (Speaker of Management 

Board), Peter Esser, Markus Gotta, 

Peter Kley, Holger Knapp, Sönke Reimers 

Supervisory board: 

Klaus Kottmeier, Andreas Lorch, 

Catrin Lorch, Peter Ruß 

Publishing director: 

Thomas Wulff -1261 

Object manager: 

Christian Schnücke -1961 

Editors-in-chief: 

Gerd Abeln MA -1571 

Dipl.oec.troph. Renate Kühlcke (kck) -1551 

Editors: 

Yvonne Buch -1572 

Dipl.-Ing. Jörg Schiffeler -1554 

Dipl.-Ing. Michael Weisenfels -1575 

Editorial board: 

· Prof. Dr. Friedrich Bauer (AT) 

· Prof. Dr. Reinhard Böhm (DE) 

· Prof. Dr. Chris R. Calkins (US) 

· Prof. Dr. Cameron Faustman (US) 

· Prof. Dr. Karsten Fehlhaber (DE) 

· Prof. Dr. Reinhard Fries (DE) 

· Dr. Klaus-Josef Högg (DE) 

· Prof. Dr. Elisabeth Huff Lonergan (US) 

· Dr. Hans-Joachim Klare (DE) 

· Assoc. Prof. Dr. Esra Kurt Klont (TR) 

· Dr. Joachim Kuntzer (DE) 

·Prof. Dr. Ernst Lücker (DE) 

· PD Dr. Steffen Maak (DE) 

· Prof. Dr. Edward Mills (US) 


Graphic design and layout: 

Dipl.-Des. Marcel Möbius -1555 

Dipl.-Des. Anja Schönauer -1567 

Regular contributors: 

Prof. Dr. Bauer, Austria – Prof. Dr. Böhm, 

Stuttgart – Brauer, Walluf – Prof. Dr. Bülte, 

Gießen – Prof. Dr. Calkins, USA – Dr. habil. 

Dolata, Poland – Falkenstein, Aulendorf – 

Prof. Dr. Faustman, USA – Prof. Dr. 

Fehlhaber, Leipzig – Prof. Dr. Fries, Berlin – 

Prof. Dr. Dr. Gareis, München – Dr.-Ing. 

Haack, Halle – Prof. Dr. Hildebrandt, Berlin – 

Dr. Högg, Bonndorf – Prof. Dr. Huff Lonergan, 

USA – Prof. Dr. Kleiner, Bernburg – 

Dr. Kuntzer, Fellbach – Prof. Dr. Lautenschläger, 

Lemgo – Prof. Dr. Lücke, Fulda – 

Prof. Dr. Lücker, Leipzig – PD Dr. Maak, 

Halle/Saale – Prof. Dr. Özden, Turkey – 

Prof. Dr. Pichner, Fulda – Prof. Dr. Pipek, 

Czech Republic – Prof. Dr. Puolanne, Finland 

–Dr. Rehbein, Hamburg – Prof. Dr. Sakata, 

Japan – Prof. Dr. Schnäckel, Bernburg – 

Dr. Seman, USA – Prof. Dr. Seuß-Baum, 

Fulda – Dr.-Ing. Slowinski, Poland – Prof. Dr. 

Sofos, USA – Prof. Dr.-Ing. Stiebing, Lemgo 

–Prof. Dr. Stolle, München – Prof. Dr. 

Ternes, Hannover – Prof. Dr. Thiemig, Berlin 

–Vogelsang, Bonn – Prof. Dr. Weber, Berlin 

–Dr. Wiegner, Bonn, and from the Max- 

Rubner-Institut (MRI), Federal Research 

Institute of Nutrition and Food, Germany 

(Dr. Andrée – Dr.Bauer – Dr. Brüggemann – 

Dr.Dederer – Dr.Dolch – Dr.Fränzer – 

Dr.Hahn – Jira – Dr. Judas – Dipl.-Ing. 

Knauer – Dr. Kranz – Dr.Kröckel – Dr.Lick – 

Dr. Lohmayer – Dr. Maurer – Moje – 

Dr.Münch – Dr.Nitsch – Dr.Scheuer – 

Schlimp – Dr. Schwägele – Dr.Schwind – 

Dipl.-Biol. Sönnichsen – Thiemann – 

Dr.Wagner – Welz – Zimmermann) and the 

Governmental Technical College for 

Meat Technology, Kulmbach 

Advertising manager: 

Christine Contzen -1852 

Sales manager international: 

Irem Caner -1854 

Customer service: 

Nicole Seitz -1962 

Corinna Cezanne -1963 

· Prof. Dr.Petr Pipek (CZ) 

· Prof. Dr.Rohtraud Pichner (DE) 

· Prof. Dr.Wolfram Schnäckel (DE) 

· Dr.Fredi Schwägele (DE) 

· Dr.Denis L. Seman (US) 

· Prof. Dr.John Sofos (US) 

· Prof. Dr.-Ing. Achim Stiebing (DE) 

· Prof. Dr.Andreas Stolle (DE) 

· Assoc. Prof. Dr.Surendranath P. Suman (US) 

· Prof. Dr.Waldemar Ternes (DE) 

Advisory board: 

· Paul Brand 

· Prof. Dr. Wolfgang Branscheid 

· Prof. Dr. Lüppo Ellerbroek 

Production manager: Kurt Herzig 

Circulation manager: Ilja Sauer 

Frequency: six times a year 

Rate card: No. 32, 01.01. 2018 

Subscription rates (incl. postage): 

Germany: 150.00 € 

EU countries with VAT no.: 149.53 € 

EU countries without VAT no.: 160.00 €; 

World: 154.00 € 

Single copy Europe: 

25.00 € (incl. postage and VAT) 

Price for air mail on request. 

Subscription fees to be paid in advance. 

The period of notice for cancellation is 

6weeks of the end of an invoicing period. 

Banking account: 

Frankfurter Sparkasse 

Kto. Nr. 34926 (BLZ 50050201) 

SWIFT/HELADEF1822 

IBAN DE56500502010000034926 

Printed by: 

Westdeutsche Verlags- und Druckerei GmbH, 

Kurhessenstraße 4-6, 

64546 Mörfelden-Waldorf 

Printed on environment-friendly, 

chlorine-free paper. 

Terms of use: For detailed information see 

english.dfv.de/rightofuse/ 

No part of this journal may be reproduced 

and photocopies, photographs, micro-photographs 

and copies prepared by other 

methods may not be made no may illustrations 

be used without the express permission 

of the editor – once a manuscript has 

been handed over by its author and the editor 

has confirmed its acceptance all publishing 

rights pass to the publisher of the 

FLEISCHWIRTSCHAFT. 

Deutscher Fachverlag GmbH produces 

the following meat journals: 

afz – allgemeine fleischer zeitung, 

FLEISCHWIRTSCHAFT, 

FLEISCHWIRTSCHAFT China, 

FLEISCHWIRTSCHAFT Russia, 

FLEISCHWIRTSCHAFT international 

ISSN 0179-2415 

· Prof. Dr. Karsten Fehlhaber 

· Prof. Dr. Dr. Manfred Gareis 

· Dr. Michael Heitmann 

· Dr. Klaus-Josef Högg 

· Dr. Hartwig Kobelt 

· Dr. Fredi Schwägele · 

· Dr. Heinz Schweer 

· Prof. Dr. Achim Stiebing 

· Dr. Joachim Wiegner 

FLEISCHWIRTSCHAFT 


is also available at 

www.fleischwirtschaft.com

Volume 33 _ D 42804 F 

Research and 

Development 

4_2018 

Quality characteristics and shelf life 

evaluation of functional mutton patties 

Investigations on incorporated combinations of plant materials 

By Om Prakash Malav, Brahm Deo Sharma, Rajiv Ranjan Kumar, Suman Talukder, 

Sakeh Rafeh Ahmed and Irshad A. Dahsri 

A study was conducted to assess the potential of three plant materials 

viz. cabbage powder, red kidney bean powder and orange pulp as the 

source of natural antioxidants and dietary fiber for the preparation of 

functional mutton patties. These plant materials were incorporated at a 

9% level by replacing the lean meat in a pre-standardized mutton patties 

formulation in three different combinations. The protein percentages 

were significantly lower (P

42 



Quality characteristics and shelf life evaluation of functional mutton patties 

ion chelators and singlet oxygen quenchers (MATHEW and ABRAHAM, 2006). 

Cabbage (Brassica oleracea var. capitata) is one of the most important 

vegetables grown worldwide. It has been reported to contain high amount 

of DF and various bioactive compounds with high antioxidant activity. The 

protective action of cruciferous vegetables has been attributed to the 

presence of antioxidant phytochemicals especially antioxidant vitamins 

including ascorbic acid, alpha-tocopherol and beta-carotene (PRIOR and 

CAO, 2000) and phenolic compounds such as flavonoids, isoflavone, 

flavones, anthocyanin, catechin and isocatechin (WANG et al., 1996). 

Cabbage leaves powder contained approximately 41–43% total dietary 

fiber on dry weight basis (JONGAROONTAPRANGSEE et al., 2007). 

Red kidney beans are widely known for their fiber, minerals (Mo, Mn, P, 

Fe, Cu, Mg, K), vitamins (folate, thiamine and vitamin K) and protein contents 

(OSORIO-DIAZ et al., 2003). 

Polyphenols from dry beans may possibly act as antioxidants, hindering 

the formation of free radicals that eventually lead to the deterioration of 

biological molecules. Orange pulp, a citrus fruit by-product has high fiber 

and vitamin contents as well as other associated bioactive compounds 

such as flavonoids and terpenes which exhibit antioxidant properties 

(LARIO et al., 2004). 

Potential use of powders and extracts of different plant materials as 

biopreservatives and functional ingredients have been studied in recent 

years. Many natural antioxidants have been reported to be more active 

than synthetic antioxidants and the food application of these compounds 

need to be explored. 

The utilization of a blend of cabbage powder, red kidney bean powder 

and orange pulp as the source of antioxidants and dietary fiber, may offer 

meat processors the opportunity to develop novel meat products with 

enhanced nutritional and health benefits with improved shelf life and 

quality. In the light of the above discussion, the present study has been 

envisaged to assess the potential of orange pulp as the source of natural 

antioxidants and dietary fiber for the production of functional mutton 

patties. 

Materials and methods 

Source of materials 

Mutton was procured from the experimental abattoir of the Division of 

Livestock Products Technology, Indian Veterinary Research Institute, 

Izatnagar. Onion and garlic were procured from the local market of Bareilly. 

To prepare a condiment mix, onion and garlic were peeled off, cut into 

small pieces and homogenized separately in a kitchen mixer to obtain a 

fine paste and used in the ratio of 3:1. Refined salt (Tata Chemicals Ltd., 

Mumbai), refined wheat flour (maida), orange pulp and LDPE pouches were 

purchased from the local market. 

The spice mix was prepared for mutton patties as per the standardized 

formulation. All the chemicals were obtained from standard firms (Qualigen, 

Hi-Media, SD Fine etc.). Nylon barrier pouches (150gauge) in natural 

colour were procured from M/s Hitkari Industries Ltd., New Delhi-14. 

Preparation of mutton patties 

Formulation: Lean mutton (70%), vegetable oil (10%), chilled water (9%), 

condiments (3.8%), refined wheat flour (3.5%), dry spices (1.5%), salt 

(1.6%), STPP (0.3%), sugar (0.3%) and nitrite (100mg.kg -1 ). 

Mutton was partially thawed overnight, cut into small chunks and double 

minced with an Electrolux meat mincer. The meat batter was prepared in a 

bowl chopper (Seydelmann K20, Ras, Germany). Pre-weighed quantities of 

minced mutton, salt, sodium triphosphate (STPP) and sodium nitrite was 

added and chopping was done for about 2 to 3min. 

It was chopped again for 2min after the addition of ice flakes. Refined 

vegetable oil was slowly incorporated while chopping till it was completely 

dispersed in the batter. 

Condiments, dry spice mix, refined wheat flour and the other ingredients 

were added. Chopping was continued till uniform dispersion of all the ingredients 

and desired consistency of the batter was achieved. Meat patties of 

about 70 g each were formed manually utilizing a Petri plate of 80 mm diameter. 

The mutton patties were cooked in hot air oven at 180 o C for 30 min with in 

between turning of patties once. The core temperature of cooked patties 

was recorded by using a probe thermometer to reach to 72 o C. 

Analytical procedure 

pH and emulsion stability 

The pH of emulsion as well as mutton patties was determined following 

TROUT et al. (1992) by a combination electrode digital pH meter (model CP 

901, century Instrument Ltd. India). The emulsion stability was determined 

as per the method of TOWNSEND et al. (1968) with some modifications. 

About 25 g each of batter was placed in polyethylene bags and heated at 

80 °C in a thermostatically controlled water bath for 20 min. After cooling 

and draining the exudate, the cooked batter mass was weighed and the 

yield was expressed as emulsion stability in percentage. 

Cooking yield 

Weights of raw and cooked mutton patties were recorded. The percent 

cooking yield for each mutton patties was calculated as follows: 

Proximate composition 

The moisture, protein, fat and ash content of the mutton patties were 

determined by standard methods using a hot air oven, Kjeldahl assembly, 

Soxhlet extraction apparatus and a Muffle furnace, respectively, as per 

AOAC (1995). 

Shear force value 

The shear force value was determined as per the method described by 

BERRY and STIFFLER (1981). It was measured as force required for shearing a 

1cm square block on a Warner-Bratzler Shear Press (81031307 GR Elec. 

MFG. Co. USA) and expressed in kg/cm 2 . 

Moisture and fat retention 

The moisture and fat retention values represent the amount of moisture 

and fat retained in the cooked product per 100gof raw sample. These 

values were calculated according to the following equations given by 

EL-MAGOLI et al. (1996). 

Reduction in diameter and thickness expansion 

The raw and cooked mutton patties diameter and thickness were measured 

by a vernier calliper at three different points. The change in mutton 

patties diameter and thickness was determined using the following equations: 

Total dietary fiber 

Total Dietary Fiber (TDF), Soluble Dietary Fiber (SDF) and Insoluble Dietary 

Fiber (IDF) were determined by slight modification of an enzymatic method 

given by FURDA (1981).

....................................................... 


43 


Calorific value 

Two grams of sample was electrically burnt in excess of oxygen in a bomb 

calorimeter. The maximum temperature rise of the bomb calorimeter was 

measured with a thermocouple and a galvanometer system. By comparing this 

rise with that obtained when a sample of known calorific value is burnt, the 

calorific value of the sample material could be determined. Gross energy of 

samples was determined by a Gallenkamp and Ballistic Bomb Calorimeter (HAQUE 

andMURALI LAL, 1999). 

Water activity (aw) 

The water activity of functional mutton patties was measured by an Aqua LAB 

dew point water activity meter 4TE. 

Total phenolics 

The total phenolic content in the phyto-ingredients powder and mutton patties 

were quantified using the Folin-Ciocalteu colorimetric method as described by 

MAKKAR (2000). Suitable aliquots of the extracts were taken in test tubes, and 

the volume was made upto 0.5 ml with distilled water and 0.25 ml Folin-Ciocalteu 

(1N) reagent was added and then the reaction was neutralized by addition 

with 1.25 ml sodium carbonate solution (20%). The tubes were vortexed and the 

absorbance of the resulting blue color was measured using a Beckman DU-640 

UV/Vis spectrophotometer at 760 nm against blank after incubation for 40min 

at room temperature. From the standard calibration curve equation y= f(x) the 

quantification of phenolics was done and expressed as mg tannic acid equivalents 

per gram of sample. 

Texture profile analysis 

The texture profile of mutton patties was measured with the help of instrumental 

texture profile analyzer (TAHD Plus Texture analyser). The procedure used for 

instrumental texture profile analysis was similar to those described by BOURNE 

(1978). Chilled samples were tempered to bring to room temperature and were 

cut into 1cm squares. The samples were placed on a platform in a fixture and 

compressed twice to 85% of their original height by a compression probe (P75) 

at a cross head speed of 10 mm/s through a two cycle sequence, using a 50 kg 

load cell. 

Antioxidant capacity 

Total Phenolics by F-C Method 

Dried (finely ground) phyto-ingredients powder (0.2g) was taken in a centrifuge 

tube of 25 ml capacity. 10 ml of aqueous acetone (70%) was added and subjected 

to centrifugation for 10 min at 3000 g in a REMI research centrifuge and 

then the contents were cooled by keeping the centrifuge tube in the refrigerator 

at 4±1°C (MAKKAR, 2000). Five gram of mutton patties was taken in a beaker 

of 100ml capacity. 25 ml of aqueous ice cold 70% acetone was added and 

subjected to homogenization for 60 s in an Ultra Turrax T25 tissue homogenizer 

(Janke and Kenkel IKA Labortechnik, Germany) and then the beaker was 

wrapped with aluminium foil and kept overnight for extraction at a refrigeration 

temperature of 4±1°C (NAVEENA et al., 2008). 

Preparation of a calibration curve using Standard Tannic Acid (TA) 

Table 1 shows the tannic acid stock standard concentration. The calibration 

curve was drawn and the equation was calculated in a Microsoft Excel 2007 

spread sheet. The linear correlation between standard concentration and 

absorbance was expressed with the equation y= f(x) and r 2 value. Where y= 

absorbance, x= standard concentration (µg/ml) and r 2 = correlation coefficient. 

Reducing power assay 

Suitable aliquots of the extracts containing 50 to 100 µg phenolics from 

phyto-ingredients and mutton patties were taken in test tubes, and the 

volume was made equal with acetone (70%) and mixed with 2.5 ml phosphate 

buffer (200 mM, pH 6.6) and 2.5 ml potassium ferricynide (1% w/v). 

This mixture was kept at 50 o C in a water bath for 20 min. After cooling, 

2.5 ml of 10% trichloro acetic acid was added and centrifuged at 5000 rpm 

for 10 min in a REMI research centrifuge. The upper layer of the solution 

(2.5 ml) was mixed with (2.5 ml) distilled water and 0.5 ml of freshly prepared 

ferric chloride (0.1% w/v) solution. The absorbance was measured 

using Beckman DU-640 UV/Vis spectrophotometer at 700 nm against 

blank without any extracts and 0.1% ferric chloride. An increase in absorbance 

of the reaction mixture indicated the reducing power of the 

sample. 

DPPH radical scavenging activity 

The ability to scavenge the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical by 

phyto-ingredients and mutton patties was estimated by the method of 

SINGH et al. (2002). Different concentrations (50 and 100 µL equivalent to 

50 and 100ppm of total phenolics) of phyto-ingredients and mutton 

patties were taken in different test tubes. The volume was adjusted to 

100 µL by adding MeOH. 5ml of 0.1mM methanolic solution of DPPH was 

added to these tubes and shaken vigorously. The tubes were allowed to 

stand at 27 °C for 20 min. The control was prepared as above without any 

extract, and MeOH was used for the baseline correction. Changes in the 

absorbance of the samples were measured at 517 nm using a Beckman 

DU-640 UV-VIS spectrophotometer. The radical scavenging activity was 

expressed as the inhibition percentage and was calculated using the 

following formula: 

Calibration 

Tab. 1: Preparation of the calibration curve using 

standard Tannic Acid (TA) 

Test 

tube 

Final 

conc. of 

TA 

(µg/ml) 

Stock TA 

0.1 mg/ 

ml 

(µl) 

Distilled 

water 

(ml) 

F-C 

reagent 

(ml) 

Sodium 

carbonate 

solution 

(ml) 

Final 

volume 

(ml) 

Blank 0 0 0.50 0.25 1.25 2.0 

T1 2 20 0.48 0.25 1.25 2.0 

T2 4 40 0.46 0.25 1.25 2.0 

T3 6 60 0.44 0.25 1.25 2.0 

T4 8 80 0.42 0.25 1.25 2.0 

T5 10 100 0.40 0.25 1.25 2.0 

Stock standard (tannic acid) concentration – 0.1mg/ml; 

Vortexed and kept at room temp for 40 min then recorded at 760 nm 

Source: MALAV et al. FLEISCHWIRTSCHAFT international 4_2018 

TBARS value 

The TBARS value of mutton patties was determined by using the distillation 

method described by TARLADGIS et al. (1960). 

Instrumental color analysis 

The color of mutton patties was measured using a Lovibond Tintometer 

(Model F, Greenwich, UK). Samples were cut with the help of scissors to 

the inner diameter of the sample holder and secured against the viewing 

aperture. The sample color was matched by adjusting the red (a*) and 

yellow (b*) units, while keeping the blue unit fixed at 0.1. The corresponding 

color units were recorded. The hue and chroma values were determined 

by using the formulae tan -1 (b/a) (LITTLE, 1975) and (a 2 +b 2 ) 1/2 

(FROEHLICH et al., 1983), respectively, where a= red unit and b= yellow unit. 

Free fatty acids 

The free fatty acids content were determined by the procedure as described 

by KONIECKO (1979):

................................................ 

................................................................................................................................................................ 

..................................................................................................................... 

44 




Bioactive materials 

Tab. 2: Levels of various bioactive rich plant materials for the preparation of blends 

(A, B and C) 

Bioactive rich plant materials Control Blend A Blend B Blend C 

Cabbage powder (1:1 hydration, 

w/w) 

Red kidney bean powder (1:1 

hydration, w/w) 

Tab. 3: Physico-chemical properties of functional mutton patties incorporated with 

blends of bioactive rich plant materials (Mean±S.E.)*. 

Parameters Control BRPM blend level (9%) 

Blend A Blend B Blend C 

Emulsion pH 6.35±0.01 a 6.33±0.01 a 6.32±0.01 a 6.20±0.02 b 

Emulsion stability (%) 94.50±0.88 95.18±0.53 94.88±0.72 95.12±0.39 

Cooking yield (%) 89.96±2.67 91.42±1.54 91.46±2.38 91.82±0.25 

Product pH 6.36±0.04 6.36±0.03 6.33±0.03 6.29±0.02 

Moisture (%) 60.48±0.31 b 61.56±0.34 a 61.21±0.27 ab 61.68±0.31 a 

Protein (%) 17.23±0.35 a 15.49±0.62 b 15.47±0.33 b 15.30±0.47 b 

Moisture:protein ratio 3.52±0.06 b 4.01±0.15 a 3.96±0.07 a 4.05±0.13 a 

Fat (%) 14.88±0.52 13.82±0.40 14.17±0.33 14.02±0.44 

Ash (%) 2.59±0.12 2.76±0.10 2.75±0.07 2.65±0.09 

Shear force value (N) 0.31±0.03 a 0.26±0.02 ab 0.27±0.02 ab 0.23±0.02 b 

*Mean±S.E. with different superscripts in a row differ significantly (P

...................................................................................... 

................................................................................................................................................................ 


45 


might be due to a comparatively 

higher proportion of orange pulp 

in blend C. Emulsion stability for 

all treatments was insignificantly 

higher (P>0.05) than control. The 

pH values for the treatment 

products were marginally lower 

than control and there was decline 

in product pH from blend A 

to C. The decreasing trend in 

product and emulsion pH from 

blend A to C might be due to 

progressively increasing levels of 

orange pulp in blends which have 

acidic nature. 

The cooking yields of all treatment 

products were marginally 

higher than control. It could be 

attributed to the characteristic 

properties of non-meat additives 

to bind the water (REITMER and 

PRUSA, 1991). 

The moisture percentage for 

treatment products with blend A 

and C were significantly higher 

(P0.05) than 

control, which could be due to a 

higher mineral content of plant 

materials as compared to lean 

meat. The shear force values of 

treatment products with blends A 

and B were comparable to control. 

Lower shear force values for 

treatments in comparison to 

control might be due to higher 

moisture retention. 

Mean sensory scores of functional 

mutton patties incorporated 

with three different combinations 

of plant materials i.e. 

Product profile 

Tab. 5: Detailed product profile and textural parameters of functional mutton patties 

incorporated with the most suitable blend of plant materials (Mean±S.E.)*. 

Parameters Control Blend A 

Moisture retention (%) 54.45±0.28 b 56.27±0.43 a 

Fat retention (%) 86.76±0.35 b 87.60±0.76 a 

Diameter reduction (%) 15.96±0.38 14.85±0.72 

Thickness expansion (%) 4.50±0.81 3.89±1.19 

Shear force value (N) 0.33±0.04 a 0.26±0.02 b 

Total phenolic content 

1.29±0.03 b 17.67±0.20 a 

(mg TA eq./100 g) 

Reducing power 0.05±0.02 b 0.47±0.04 a 

DPPH radical-scavenging activity (%) 5.76±0.28 b 45.23±0.77 a 

Total dietary fiber (%) 0.73±0.07 b 2.24±0.07 a 

Calorific value (Kcal/100 g) 194.65±3.34 a 180.21±5.87 b 

Water activity (aw) 0.964±0.001 b 0.972±0.002 a 

Textural Properties 

Hardness (N/cm 2 ) 27.21±1.20 27.09±1.46 

Adhesiveness (Ns/g) –18.43±1.41 –19.84±3.96 

Springiness (cm/mm) 0.37±0.02 0.34±0.01 

Cohesiveness 0.34±0.01 a 0.35±0.01 

Gumminess (N/cm 2 ) 9.29±0.36 9.44±0.71 

Chewiness (N/cm ) 3.48±0.32 3.21±0.28 

*Mean±S.E. with different superscripts in a row differ significantly (P

............................................................................................................ 

46 




blends A, B and C are presented in Table 4. The tabulated values of the 

sensory attributes revealed significant differences (P

............................................................................................................ 


47 


tage over dietary fibers from other sources due to the presence of associated 

bioactive compounds (i.e. flavonoids and vitamin C) with antioxidant 

properties. 

The total dietary fiber (TDF) percentage in the treatment mutton patties 

was significantly higher (P

................................................................................................................................................................ 

48 




Aerobically packaged 

Tab. 9: Effect of refrigerated storage on sensory attributes of aerobically packaged 

functional mutton patties incorporated with the most suitable blend of plant materials 

(Mean±S.E.)*. 

Treatments 

Refrigerated storage period (Days) 

0 7 14 21 

General appearance 

Control 7.15±0.05 a 7.05±0.06 ab 6.84±0.08 bc 6.67±0.10 c 

Blend A (9%) 7.14±0.04 a 7.04±0.04 a 6.90±0.03 b 6.82±0.04 b 

Flavor 

Control 7.17±0.04 a 7.03±0.06 a 6.78±0.10 b 6.55±0.12 b 

Blend A (9%) 7.15±0.03 a 7.05±0.03 b 6.87±0.10 c 6.76±0.05 c 

Texture 

Control 7.18±0.06 a 7.05±0.07 ab 6.88±0.05 bc 6.74±0.07 c 

Blend A (9%) 7.13±0.04 a 7.01±0.04 b 6.84±0.04 c 6.72±0.03 d 

Binding 

Control 7.23±0.04 aA 7.00±0.06 b 6.82±0.07 bc 6.71±0.07 c 

Blend A (9%) 7.11±0.04 aB 7.03±0.03 a 6.85±0.04 b 6.74±0.03 b 

Juiciness 

Control 7.15±0.04 a 7.07±0.05 ab 6.97±0.04 b 6.71±0.07 c 

Blend A (9%) 7.17±0.03 a 7.07±0.03 b 6.94±0.03 c 6.69±0.05 d 

Overall acceptability 

Control 7.21±0.04 a 7.09±0.04 a 6.81±0.07 b 6.63±0.07 c 

Blend A (9%) 7.20±0.02 a 7.10±0.04 a 6.91±0.03 b 6.71±0.06 c 

*Mean±S.E. with different superscripts row wise (small alphabet) and column wise (capital alphabet) differ significantly (P

................................................................................................................................................................ 


49 


parison to control, which could 

be due to the antimicrobial properties 

of bioactive rich plant 

materials in functional mutton 

patties. 

Sensory quality 

(aerobic packaging) 

The mean sensory scores of 

aerobically packaged control and 

blend A incorporated functional 

mutton patties are presented in 

Table 9. 

The mean scores for all sensory 

attributes showed a decreasing 

trend with the increase in the 

storage period. There was a marginal 

decrease (P>0.05) in the 

flavor, texture, binding, juiciness 

and overall acceptability scores 

for control and the treatment 

product up to day 7 of storage but 

the scores declined significantly 

(P0.05) in 

scores of most sensory attributes for control as well as for treatment 

products up to day 30 of storage, thereafter the scores declined significantly 

(P

50 




Association. Washington DC. – 3. BERRY, B.W. and STIFFLER, D.M. (1981): Effect of 

electric stimulator boiling temperature formulation and rate of freezing on sensory 

cooking chemical and physical properties of ground beef patties. J. Food Sci. 46, 

1103–1106. – 4. BISWAS, A.K., KONDAIAH, N. and ANJANEYULU, A.S.R. (2006): Effect of spice 

mix and curry leaf powder (Murraya koenigii ) on the quality of meat and precooked 

chicken patties during refrigeration storage. J. Food Sci. Technol. 43, 438–441. – 

5. BOURNE, M.C. (1978): Texture profile analysis. Food Technol.32(7), 62–72. – 

6. BREWER, M.S. (2012): Reducing the fat content in ground beef without sacrificing 

quality: A review. Meat Sci. 91, 385–395. – 7. BUCKLEY, J. and CONNOLLY, J.F. (1980): 

Influence of alpha-tocopherol (vitamin-E) on storage stability of raw pork and 

bacon. J. Food Prot. 43, 265–267. – 8. CHIDANANDAIAH, KESHRI, R.C. and SANYAL, M.K. 

(2009): Effect of sodium alginate coating with preservatives on the quality of meat 

patties during refrigerated storage. J. Muscle Foods 20, 275–292. – 9. DAS, A.K. 

(2005): Studies on development of goat meat patties incorporated with soyabean 

paste. Ph.D. Thesis submitted to Deemed University, IVRI, Izatnagar, UP, India. – 

10. DEVATKAL, S.K., NARSAIAH, K. and BORAH, A. (2010): Antioxidant effect of extracts of 

kinnow rind, pomegranate rind and seed powders in cooked goat meat patties. 

Meat Sci. 85, 155–159. – 11. DUNKAN, D.B. (1995): Multiple range and multiple F test. 

Biometrics 1, 1–8. – 12. EL-MAGOLI, S.B., LAROIA, S. and HANSEN, P.M.T. (1996): Flavour 

and texture characteristics of low-fat ground beef patties formulated with whey 

protein concentrate. Meat Sci. 42 (2), 179–193. – 13. FERNANDEZ-LOPEZ, J., FERNANDEZ- 

GINEZ, J.M., ALESON-CARBONELL, L., SENDRA, E., SAYAS-BARBERA, E. and PEREZ-ALVAREZ, J.A. 

(2004): Application of functional citrus by-products to meat products. Trends Food 

Sci. Technol. 15, 176–185. – 14. FROEHLICH, D.A., GULLET, E.A. and USBORNE, W.R. (1983): 

Effect of nitrite and salt on the colour, flavour and overall acceptability of ham. J. 

Food Sci. 48, 152–154. – 15. FURDA, I. (1981): Simultaneous analysis of soluble and 

insoluble dietary fiber. In: The Analysis of Dietary Fiber in Food (James, W.P.T. and 

Theander, O., Eds.). Marcel Dekker Inc., New York, 163–172. – 16. HALLIWELL, B. (1994): 

Free radicals, antioxidants, and human disease: curiosity, cause or consequence? 

Lancet 344, 721–724. – 17. HAQUE, N. and MURARI LAL (1999): Gross energy estimation. 

In : Laboratory Manual of Animal Nutrition (eds.) Sastry VRB, Kamra DN and Pathak 

NN Publ. IVRI, Izatnagar, UP. Pegg. 71. – 18. HIGGINS, F.M., KERRY, J.P., BUCKLEY, D.J. and 

MORRISEY, P.A. (1998): Effect of dietary α-tocopheryl acetate supplementation on 

α-tocopherol distribution in raw turkey muscles and its effect on the storage 

stability of cooked turkey meat. Meat Sci. 50, 373–383. – 19. JAY, J.M. (1996): In: 

Modern Food Microbiology. 4 th ed. New Delhi: CBS Publishers and Distributors. – 

20. JEREMIAH, L.E. (2001): Packaging alternatives to deliver fresh meats using short 

or long term distribution. Food Res. Int. 34, 749–772. – 21. JONGAROONTAPRANGSEE, S., 

TRITRONG, W., CHOKANAPORN, W., METHACANON, P., DEVAHASTIN, S. and CHIEWCHAN, N. (2007): 

Effects of drying temperature and particle size on hydration properties of dietary 

fibre powder from lime and cabbage by products. Int. J. Food Prop. 10, 887–897. – 

22. KEETON, J.T. (1994): Low fat meat products – technological problems with processing. 

Meat Sci. 36, 261–276. – 23. KONIEKO, E.K. (1979): In: Handbook for meat 

chemists. Chap. 6, Avery Publishing Group Inc., Wayne, New Jersey, USA, 68–69. – 

24. KUMAR, M. and SHARMA, B.D. (2004a): Efficacy of barley flour as fat substitute on 

processing quality and storage stability of low-fat ground pork patties. J. Food Sci. 

Technol. 41 (5), 496–502. – 25. KUMAR, R.R. and SHARMA, B.D. (2004b): Storage quality 

and shelf life of aerobically packaged extended chicken patties. J. Vet. Public 

Health 2 (1 and 2), 35–41. – 26. KUMAR, D. and TANWAR, V.K. (2011): Effects of incorporation 

of ground mustard on quality attributes of chicken nuggets. J. Food Sci. 

Technol. 48 (6), 759–762. – 27. LARIO, Y., SENDRA, E., GARCIA-PEREZ, J., FUENTES, C., 

SAYAS-BARBERA, E. and FERNANDEZ-LOPEZ, J. (2004): Preparation of high dietary fibre 

powder from lemon juice by-products. Inn. Food Sci. Emer. Technol. 5, 113–117. – 

28. LARREA, M.A., CHANG, Y.K. and MARTINEZ-BUSTOS, F. (2005): Effect of some operational 

extrusion parameters on the constituents of orange pulp. Food Chem. 89, 

301–308. – 29. LEE, B.J., HENDRICKS, D.G. and CORNFORTH, D.P. (1998): Antioxidant effect 

of carnosine and phytic acid in a model beef system. J. Food Sci. 63, 394–398. – 

30.LITTLE, A.C. (1975). Off on a tangent. J. Food Sci. 40, 410–412. – 31. MAKKAR, H.P.S. 

(2000): Quantification of tannins in tree foliage: A laboratory manual for the FAO/ 

IAEA Co-ordinated Research Project on ‘Use of nuclear and related techniques to 

develop simple tannin assays for predicting and improving the safety and efficiency 

of feeding ruminants on tanniniferous tree foliage’. FAO/IAEA Working 

Document IAEA, Vienna, Austria, 1–6. – 32. MANSOUR, E.H. and KHALIL, A.H. (2000): 

Evaluation of antioxidant activity of some plant extracts and their applications to 

ground beef patties. Food Chem. 69, 135–141. – 33. MATHEW, S., and ABRAHAM, E.T. 

(2006): Studies on the antioxidant activities of cinnamon (Cinnamonum verum ) 

bank extracts through various in vitro models. Food Chem. 94, 520–528. – 

34. NAVEENA, B.M., SEN, A.R., KINGSLY, R.P., SINGH, D.B. and KONDAIAH, N. (2008b): Antioxidant 

activity of pomegranate rind powder extract in cooked chicken patties. Int. J. 

Food Sci. Technol. 43, 1807–1812. – 35. NUNEZ DE GONZALEZ, M.T., HAFLEY, B.S., BOLEMAN, 

R.M., MILLER, R.K., RHEE, K.S. and KEETON, J.T. (2008): Antioxidant properties of plum 

concentrates and powder in precooked roast beef to reduce lipid oxidation. Meat 

Sci. 80 (4), 997–1004. – 36. OSORIO-DIAZ, P., BELLO-PEREZ, L.A., SAYAGO-AYERDI, S.G., 

BENITEZ-REYES, M.D., TOVAR, J. and PAREDES-LOPEZ, O. (2003): Effect of processing and 

storage timenon in vitro digestibility and resistant starch content of two bean 

(Phaseolus vulgaris ) varieties. J. Sci. Food Agricul. 83, 1283–1288. – 37. PEARSON, 

A.M., GRAY, J.I., WOLZAK, A.M. and HORONSTEIN, N.A. (1983): Safety implication of oxidized 

lipids in muscle foods. Food Technol. 37, 121–129. – 38. PRIOR, R.L. and CAO, G. 

(2000): Antioxidant phytochemicals in fruits and vegetables. Diet and health 

implications. Horticul. Sci. 35, 588–592. – 39. PROSKY, L. (1999): What is fiber? Current 

controversies. Trend Food Sci. Technol. 10, 271–275. – 40. RAGHAVAN, S. and 

RICHARDS, M.P. (2007): Comparison of solvent and microwave extracts of cranberry 

press cake on the inhibition of lipid oxidation in mechanically separated turkey. 

Food Chem., 102, 818–826. – 41. RAJKUMAR, V., AGNIHOTRI, M.K. and SHARMA N. (2004): 

Quality and shelf-life of vacuum and aerobic packed chevon patties under refrigeration. 

Asian-Aust. J. Anim. Sci. 17, 548–553. – 42. RAO, V.K. and KOWALE, B.N. (1988): 

Effect of processing and storage on lipid oxidation in buffalo meat. Ind. J. Meat Sci. 

Technol. 1, 145–153. – 43. REDDY, B.G.V., MOORTHY, P.R.S. and REDDY, K.P. (2009): Effect 

of milk co-precipitates on quality characteristics of pork sausages. Tamilnadu J. 

Vet. Anim. Sci. 5 (6), 257–263. – 44. REITMER, C.A. and PRUSA, K.J. (1991): Composition, 

cooking loss, colour and compression of ground pork with dry and wet-milled corn 

germ proteins. J. Food Sci. 56, 216–219. – 45. RENERRE, M. (2000): Review – Biochemical 

basis of fresh meat colour. Proceedings of the 45 th International Congress of 

Meat Sci. and Technol. Yokohama, Japan, 344–352. – 46. RODRIGUEZ PEREZ, M.R., 

ZURERA COSANA, G. and GRACIA GIMENO, R.M. (2003): Sensory and microbiological quality 

evaluation of vacuum packed sliced cooked chicken breast. J. Food Quality 26, 

105–122. – 47. RODRIGUEZ, R., JIMENEZ, A., FERNANDEZ-BOLANOS, J., GUILLEN, R. and HEREDIA, 

A. (2006): Dietary fibre from vegetable products as source of Functional ingredients. 

Trend Food Sci. Technol. 17, 3–15. – 48. SHAN, B., CAI, Y.Z., BROOKS, J.D. and 

CORKE, H. (2007): Antibacterial properties and major bioactive components of 

cinnamon stick (Cinnamomum burmannii ): Activity against foodborne pathogenic 

bacteria. J. Agricul. Food Chem. 55, 5484–5490. – 49. SINGH, R.P., MURTHY, K.N.C. and 

JAYAPRAKASHA, G.K. (2002): Studies on the antioxidant activity of pomegranate 

(Punica granatum ) peel and seed extracts using in vitro models. J. Agricul. Food 

Chem. 50, 81–86. – 50. SNEDECOR, G.W. and COCHRAN, W.G. (1995): Statistical methods, 

8 th edn. IOWA State University Press, Ames, IOWA. – 51. TARLADGIS, B.G., WATTS, B.M., 

YAUNATHAN, M.T. and DUGAN, L.R. (1960): Distillation methods for the quantitative 

determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soc. 37, 66–71. – 

52. TOWNSEND, W.E., WITNAUER, L.P., RILOFF, J.A. and SWIFT, C.E. (1968): Comminuted 

meat emulsions. Differential thermal analysis of fat transition. Food Technol. 22, 

319–323. – 53. TROUT E.S., HUNT, M.C., JOHNSON, D.E., CLAUS, J.R., KASTNER, C.L. and KROPT, 

D.H. (1992): Characterstics of low fat ground beef containing texture modifying 

ingredients. J. Food Sci. 57 (1), 19–24. – 54. ULU, H. (2004): Effect of wheat flour, 

whey protein concentrate and soya protein on oxidative processes and textural 

properties of cooked meatballs. Food Chem. 87, 523–529. – 55. VELIOGLU, Y.S., MAZZA, 

G., GAO, L. and OOMAH, B.D. (1998): Antioxidant activity and total phenolics in selected 

fruits, vegetables, and grain products. J. Agricul. Food Chem. 46, 4113–4117. 

– 56. VERMA, S.P. and SAHOO, J. (2000): Improvement in the quality of ground chevon 

during refrigerated storage by tocopherol acetate preblending. Meat Sci. 56, 

403–413. – 57. WANG, H., CAO, G.H. and PRIOR, R.L. (1996): Total antioxidant capacity of 

fruits. J. Agricul. Food Chem. 44, 701–705. – 58. WONG, J.W., HASHIMOTO, K. and 

SHIBAMOTO, T. (1995): Antioxidant activities of rosemary and sage extracts and 

vitamin E in a model meat system. J. Agricul. Food Chem. 43, 2707–2712. – 

59. ZHANG, W., XIAO, S., SAMARAWEERA, H., LEE, E.J. and AHN, D.U. (2010): Improving 

functional value of meat products. Meat Sci. 86, 15–31. 

Authors’ addresses 

O.P. Malav (corresponding author: drmalav_vet2007@rediffmail.com), Department of Livestock 

Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal 

Sciences University, Ludhiana-141004, Punjab, India; B.D. Sharma, R.R. Kumar, S. Talukder, S.R. 

Ahmed and A. Irshad, Division of Livestock Products Technology, Indian Veterinary Research 

Institute, Izatnagar-243 122, U.P., India.

Volume 33 _ D 42804 F 



international

FLEISCHWIRTSCHAFT international_04_2018

Create successful ePaper yourself

Delete template?

Save as template?