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Dublin, June 8 th and 9 th 2011

ProSafeBeef FOOD-CT-2006-36241 Advancing Beef Safety and Quality through Research and Innovation Integrated Project : FP6 48 Month Review Pillar No 4 Pillar Leader: Jens Petter Wold (Nofima). Dublin, June 8 th and 9 th 2011. Pillar 4 .

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Dublin, June 8 th and 9 th 2011

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  1. ProSafeBeefFOOD-CT-2006-36241Advancing Beef Safety and Quality through Research and Innovation Integrated Project : FP648 Month ReviewPillar No 4 Pillar Leader: Jens Petter Wold (Nofima) Dublin, June 8th and 9th 2011

  2. Pillar 4 Pillar 4 is targeting innovations in processing and product development with the aim of producing safe, nutritious, convenient and added-value beef products

  3. Aims and impact • Investigate the potential for muscle diversification to produce new, added-value, beef products from traditionally low value beef cuts • Develop optimised cooking and heat processing techniques for ready-to-eat or ready-to-cook beef products for retail and restaurant markets. • Develop and introduce processing techniques to avoid formation of potentially harmful chemical constituents (e.g. carcinogens) in grilling and roasting of beef products. • Develop innovative packaging technologies for processed beef products.

  4. Four work packages • WP 4.1 Beef muscle profiling to select for muscles for use in added-value products • WP 4.2 Innovations in marination processing for developing novel and convenient beef products • WP 4.3 Intelligent thermal process control models for beef and beef products • WP 4.4 Innovative solutions in packaging of beef products

  5. WP1: Beeef profiling (Nofima) Several traditional low cost muscles have been identified as tender and of high eating quality. By modified cutting patterns these muscles can be better exploited. Adapted by Norwegian beef industry. Successful industrial network on this topic (part of Pillar 6). Automatic grading of whole muscles by spectroscopic techniques is difficult to accomplish in a very useful way. Bull Castrate WBSF TB IS LD PM ST BF Potential for upgrading of muscles from chuck and round from steers (castrates). Steers – 22% of muscles was steak quality Bulls – 11% of muscles was steak quality 06.06.2014 5

  6. Detection of foreign bodies in beef products (bones, cartilage, plastics..) (DMRI) • Using low dose x-rays enables detections of smaller objects. • Specific detection routines need to be applied for marinated products • Results are communicated to vendors of detection systems • For WP4.1 • All scientific work completed • Will produce TechKnowledge booklet on muscle profiling

  7. WP 4.2 Marination (ADIV, Nofima, INRA, AUP) Provideknowledge on the mechanisms involvedduring marinatingprocesses Produce new beef marinating products optimised in terms of to tenderness by safety flavour Developing diffusion Models + mechanical Models • Working on: • processes • muscles type • brine formulation nutritional properties technological yield ADIV, AUP,NOFIMA INRA, ADIV (validation) 7

  8. Experiments in WP4.2 Several experiments on diffusion processes connected to marination have been conducted, mathematical models have been developed for both unidirectional and 3D migration of protons in model systems. In practise: Can be used by R&D centres or by R&D department of big meat companies to evaluate the impact of many processing conditions at low cost and reduce the number of experiments needed to define a new process Predict the possible trends of new conditions (change in product shape and size, ingredient concentration etc) Several experiments have been conducted to evaluate and better model the interactions between marination processes, marinade composition and type of muscles, and their impact on end product quality. Will be summarized in two TechKnowledge booklets for industry guidelines for marinating processes guidelines for marination formulations

  9. The addition of PUFA in brine leads to a high level of lipid oxidation in meat after 7 days of storage in MAP (including O2). This oxidation can be avoid by packaging the meat under vacuum. The treatment of cooking and reheating under vacuum does not lead to oxidation. Brine S2 contained 6.2% PUFA Questionable whether this is a good concept vacuum MAP Feasibility of including PUFA in brines for nutritional enhancement of beef 9 TEST GENIE DES PROCEDES

  10. Use of natural plant proteases in brines • Several different natural fruit juices/products have been evaluated as tenderisers during marination • Kiwi, pineapple, blueberry, mango etc. • Some of these are very effective and show promising results • Important to find optimal concentration and brine formulation for successful result

  11. WP4.3 Novel heat treatment(INRA, ADIV, Nofima, IRTA) Transfer & quality models Laboratory scale • Transfer & Water Migration / Juiciness • Mechanical Properties / Tenderness • Colour • Generation of HAAs OPTIMAL TREATMENTS for (1) traditional grilled meat (2) less utilised beef muscles Domestic Oven • Forced Convection Oven +/or Steam Cooking • Microwaves oven Prosafe Beef Meeting Ghent 2-3rd April 2008 WP 4.3 Meat cooking A. Kondjoyan INRA-QuaPA WP 4.2 Marinated Products

  12. WORKPACKAGE 4.3(ADIV, Nofima, INRA, IRTA,AUP) • A lot of ongoing work. Modelling and practical experiments are closely tight. Progress is according to plans • Main work in last period: • Understanding and modelling of the formation of HAs in heat treated beef • Modelling of quality parameters in heated beef • Substitution of NaCl with other salts in brines to reduce health risk of Na • Substitution of NaCl with KCl or MgSO4 in brines: • Protein structural changes in LD muscle was studied by FTIR and raman spectroscopy • Sensory analysis (taste, odour and texture). • Total salt concentration in brine always 5.5% • KCl and NaCl have advantageous sensory properties • KCl can be used to substitute part of NaCl in marinated cooked products. • MgSO4 leads to early myofibrilar hydration and can to some extent be a substitute for NaCl =reduction of health risks for salted beef products.

  13. Modelling of heat-mass transfers and of cooking lossesOutput: Simulated yield for CIV (the French information meat center)

  14. Status on formation of HAs • Detailed studies of HA formation/degradation have been conducted and analysed as function • Time and temperature • water activity • type of muscle • size of sample • different HA compounds • HA formation/degradation is probably tightly connected to water activity and juice migration. Can explain • differences between muscle types • higher amounts in small roasts than in very thin meat slices • that marination can inhibit the formation of HAs significantly • Safer crust can be formed below 150°C maintaining the appearance of grilled meat (very low amounts of HAs are formed below this temp.) • Based on a critical overview of literature + our recent findings, the work will be finalized with the report D4.3.14: “A critical point of view on the determination of the exposure of consumer to HAs. Practical solution to decrease HAs in oven roasted meat”

  15. Marination can inhibit the formation of HAs significantly • Probably due to reduced water mobility in the marinated meat • Marination can therefore be used as a tool to reduce the potential health risk of red meat • Will produce TechKnowledge booklet on new knowledge on the formation of HAs, including advice on how it can be minimised by optimised cooking and marination

  16. WP 4.4 Packaging(Teagasc, UCC, Nofima) • Progress according to plan • Two main activities last period: • Task 4.4.3 Packagingmaterialswill be coated with natural antioxidants prior to making high O2 MAP packs. The effects of the antioxidants on colour shelf-life, tenderness, flavour and lipid oxidation will be determined after storage. • Task 4.4.4 The pre-treatmentof beef steaks with carbon monoxide prior to packaging in low O2 MAP packs and vacuum skin packs will be investigated. The pre-treatment will be optimized to give a colour shelf life shorter than the spoilage time. The effects on colour shelf-life, tenderness, flavour and lipid oxidation will be determined.

  17. Intact Beef 2 : 1 Control 2 : 1 OAL 1 : 1 Control 1 : 1 OAL Minced Beef 2 : 1 Control 2 : 1 OAL 1 : 1 Control 1 : 1 OAL Task4.4.3 Active packaging materials •  Polypropylene adhesive labels varnished with 4% oregano essential oil • – Oregano Active labels (OAL) attached to underside of MAP lidding material. • – Moisture activated release of oregano essential oil from the label within the MAP. • MAP trays flushed with 80% O2 : 20% CO2 – stored for 14 days at 4°C. • Results: No effect of active ingredient on oxidation Lipid oxidation in intact beef steaks and minced beef patties stored in MAP for up to 14 days at 4ºC.

  18. High O2 packaging is common today because Consumers associate bright red colour with freshness High O2 causes deep layer of oxymyglobin Bright red colour lasts for up to 10 days But - O2 also promotes lipid oxidation - flavour problem - and protein oxidation - proteases inactivated - texture problems and premature browning Vacuum packaging is simple solution BUT purplish colour not acceptable to most consumers Approach is to look for alternatives to avoid negative effects but retain attractive colour Pre-treatement of beef with CO before packing

  19. T4.4.4 CO pre-treatment • CO pre-treatment can greatly extend colour shelf life • Preliminary results: No negative effects on microbiology or lipid oxidation • Seems possible to tailor pre-treatment to give desired colour shelf life (shorter than spoilage) • BUT - • Regulatory issue for use of CO as a pre-treatment needs to be settled • Acceptance of consumers? • Several demonstrations given. Big interest from industry. • TechKnowledge booklet on this process will be produced Increasing exposure to CO

  20. Integration between pillars • Pillar 2 has studied survival of E. coli (found in Pillar 1) after injection in beef, as done when using injection of marinades (together with WP4.2). • Pillar 3 has tested nutritional additive (PUFA) which has then been incorporated in beef by marination (WP4.2) • WP4.2 has collaboration with all other work packages in Pillar 4 • WP4.1 Marination of certain muscles • WP4.3 Does marination inhibit formation of HAs? • WP4.4 Can marination prevent premature browning? • Pillar 4 with Pillar 5: Pillar 5 used new technologies (beef profiling and marination with kiwi fruit) to investigate how information about beef technologies influences consumers’ expected and experienced liking of beef steaks. • Pillar 4 has an active collaboration with Pillar 6 • Collaboration between Pillar 3 and 4 on beef profiling measurements as well as Raman spectroscopy.

  21. Main dissemination • 8 accepted scientific papers • 2 submitted • Several in preparation • 1 technical report • 6 congress presentations (oral) • 12 congress presentations (posters) • Active in demonstrations and industry network

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