Meat analogues: an assessment of plant-based protein options and the parameters of their success: a mini review

Mari Leland(Mari Leland ),Allison Trigg(Allison Trigg ),Yuan H. Brad Kim(Yuan H. Brad Kim) 한국축산식품학회 2022 Food and Life Vol.2022 No.2

Consumer interest in meat analogues, plant-based alternatives that mimic traditional meat properties, are on the rise. These food products are formulated with alternative proteins to provide adequate nutritional value while closely resembling the general characteristics (e.g., texture, flavor, juiciness) of meat. Meat substitutes are of specific interest to consumers who are concerned about the ecological footprint and healthfulness of what they consume. Attributes such as taste, texture, and emotional attachment to meat are primary factors determining the success of many meat substitutes in the retail space. Other parameters of interest regarding meat alternatives are sustainability, consumer acceptance, industry challenges, and how these various traits interact to influence the success of products. Studies show that these parameters are closely related, and there is a considerable amount of interplay determining the success of meat analogues. The two principal parameters to success are sensory evaluation and sustainability. Both traits are important to the consumer, and the industry will need to consider both when designing novel products for the retail space. It is anticipated that meat analogues will continue to rise in popularity among consumers, providing them with numerous alternative protein options soon.

Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins

Kim, Hyun-Wook,Kim, Ji-Han,Seo, Jin-Kyu,Setyabrata, Derico,Kim, Yuan H. Brad Elsevier 2018 Meat science Vol.139 No.-

<P><B>Abstract</B></P> <P>The aim of this study was to evaluate the effect of aging/freezing sequence and freezing rate on quality attributes and oxidative stability of frozen/thawed pork loins (<I>M. longissimus lumborum</I>, <I>n</I> = 6). Six treatments were prepared by combining 3 aging/freezing sequences (FT, freezing/thawing only; AFT, aging prior to freezing/thawing; and FTA, freezing/thawing and aging) with 2 freezing rates (slow- and fast-freezing). The lowest purge/thaw loss and drip loss were found for AFT, in which fast-freezing reduced total exudate loss (<I>P</I> < 0.05). Aging combination (AFT/FTA) decreased shear force of frozen/thawed pork loins, and FTA with slow-freezing caused the lowest shear force (<I>P</I> < 0.05). However, aging combination regardless of the sequence accelerated discoloration and lipid/protein oxidation during display (<I>P</I> < 0.05). This study suggests that aging prior to freezing coupled with fast-freezing could be an effective way to minimize quality defects of frozen/thawed only meat, particularly water-holding capacity and tenderness.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Pork loins were assigned to 3 aging/freezing sequences and 2 freezing rates. </LI> <LI> Aging prior to freezing decreased purge/thaw loss and drip loss. </LI> <LI> Fast-freezing reduced total exudate loss of aged/frozen/thawed pork loins. </LI> <LI> The lowest shear force resulted from slow freezing first then thaw/aging. </LI> <LI> Aging then fast-freezing/thawing could be the most effective method. </LI> </UL> </P>

Rapid Discoloration of Aged Beef Muscles after Short-Term/Extreme Temperature Abuse during Retail Display

Kim, Hyun-Wook,Setyabrata, Derico,Choi, Yun-Sang,Kim, Yuan H. Brad Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.3

The objective of this study was to evaluate the effects of a short-term/extreme temperature abuse (STA) on color characteristics and oxidative stability of aged beef muscles during simulated retail display. Two beef muscles (longissimus lumborum, LL and semitendinosus, ST) were aged for 7 (A7), 14 (A14), 21 (A21), and 28 d (A28), and further displayed at 2℃ for 7 d. The STA was induced by placing steak samples at 20℃ for 1 h on the 4th d of display. Instrumental and visual color evaluations, ferric ion reducing capacity (FRC) and 2-thiobarbituric acid reactive substances (TBARS) assay were performed. Initially, redness, yellowness and hue angle of all beef muscles were similar, regardless of aging time before display (p>0.05). An increase in postmortem aging time increased lipid oxidation and caused a rapid discoloration after STA during display (p<0.05). ST muscle was more sharply discolored and oxidized after STA, when compared to LL muscle (p<0.05). The FRC value of beef muscles was decreased after 7 d of display (p<0.05). The results from the current study indicate adverse impacts of postmortem aging on color and oxidative stabilities of beef muscles, particularly under temperature abusing conditions during retail display. Thus, developing a specific post-harvest strategy to control quality attributes in retail levels for different muscle types and aging conditions would be required.

Effects of aging and freezing/thawing sequence on quality attributes of bovine Mm. gluteus medius and biceps femoris

Kim, Hyun-Wook,Kim, Yuan H. Brad Asian Australasian Association of Animal Productio 2017 Animal Bioscience Vol.30 No.2

Objective: The effects of aging and freezing/thawing sequence on color, physicochemical, and enzymatic characteristics of two beef muscles (Mm. gluteus medius, GM and biceps femoris, BF) were evaluated. Methods: Beef muscles at 3 d postmortem were assigned to four different combinations of aging and freezing/thawing sequence as follows; aging at $2^{\circ}C$ for 3 wk (A3, never-frozen control), freezing at $-28^{\circ}C$ for 2 wk then thawing (F2, frozen/thawed-only), aging at $2^{\circ}C$ for 3 wk, freezing at $-28^{\circ}C$ for 2 wk then thawing (A3F2), and freezing at $-28^{\circ}C$ for 2 wk, thawing then further aging at $2^{\circ}C$ for 3 wk (F2A3). Results: No significant interactions between different aging/freezing/thawing treatments and muscle type on all measurements were found. Postmortem aging, regardless of aging/freezing/thawing sequence, had no impact on color stability of frozen/thawed beef muscles (p<0.05). F2A3 resulted in higher purge loss than F2 and A3F2 treatments (p<0.05). A3F2 and F2A3 treatments resulted in lower shear force of beef muscles compared to F2 (p<0.05). Although there was no significant difference in glutathione peroxidase (GSH-Px) activity, F2A3 had the highest ${\beta}-N-acetyl$ glucominidase (BNAG) activity in purge, but the lowest BNAG activity in muscle (p<0.05). GM muscle exhibited higher total color changes and purge loss, and lower GSH-Px activity than BF muscle. Conclusion: The results from this present study indicate that different combinations of aging/freezing/thawing sequence would result in considerable impacts on meat quality attributes, particularly thaw/purge loss and tenderness. Developing a novel freezing strategy combined with postmortem aging will be beneficial for the food/meat industry to maximize its positive impacts on tenderness, while minimizing thaw/purge loss of frozen/thawed meat.

Effects of gamma-ray, electron-beam, and X-ray irradiation on physicochemical properties of heat-induced gel prepared with salt-soluble pork protein

김현욱,Yuan H. Brad Kim,황고은,김태경,전기홍,김영붕,최윤상 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.4

The objective of this study was to investigate the physicochemical and textural properties of heat-induced gels prepared with pork muscles irradiated with gamma rays, electron beams, and X-rays. Pork muscles were irradiated at 5 kGy using the different irradiation sources, and heat-induced gels were prepared from the irradiated pork muscles at a protein concentration of 5 mg/mL. Each irradiation treatment produced lower water-holding capacity, protein solubility, apparent viscosity, hardness, springiness, cohesiveness, gumminess, and chewiness than the control gel prepared with non-irradiated pork muscle (P<0.05). In addition, gamma irradiation was more influential than electron or X-ray irradiation on the negative impacts on water-holding capacity and texture of heatinduced gels. Therefore, this study suggests that the irradiation source could be one of the significant factors affecting gelling properties of irradiated meat.

Pig Skin Gelatin Hydrolysates Attenuate Acetylcholine Esterase Activity and Scopolamine-induced Impairment of Memory and Learning Ability of Mice

Dongwook Kim,Yuan H,Brad Kim,Jun-Sang Ham,Sung Ki Lee,Aera Jang 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.2

The protective effect of pig skin gelatin water extracts (PSW) and the low molecular weight hydrolysates of PSW generated via enzymatic hydrolysis with Flavourzyme?? 1000L (LPSW) against scopolamine-induced impairment of cognitive function in mice was determined. Seventy male ICR mice weighing 20−25 g were randomly assigned to seven groups: Control (CON); scopolamine (SCO, 1 mg/kg B.W., intraperitoneally (i.p.); tetrahydroaminoacridine 10 [THA 10, tacrine; 10 mg/kg B.W. per oral (p.o.) with SCO (i.p.)]; PSW 10 (10 mg/kg B.W. (p.o.) with SCO (i.p.); PSW 40 (40 mg/kg B.W. (p.o.) with SCO (i.p.); LPSW 100 (100 mg/kg B.W. (p.o.) with SCO (i.p.); LPSW 400 (400 mg/kg B.W. (p.o.) with SCO (i.p.). All treatment groups, except CON, received scopolamine on the day of the experiment. The oxygen radical absorbance capacity of LPSW 400 at 1 mg/mL was 154.14 μM Trolox equivalent. Administration of PSW and LPSW for 15 weeks did not significantly affect on physical performance of mice. LPSW 400 significantly increased spontaneous alternation, reaching the level observed for THA and CON. The latency time of animals receiving LPSW 400 was higher than that of mice treated with SCO alone in the passive avoidance test, whereas it was shorter in the water maze test. LPSW 400 increased acetylcholine (ACh) content and decreased ACh esterase activity (p<0.05). LPSW 100 and LPSW 400 reduced monoamine oxidase-B activity. These results indicated that LPSW at 400 mg/kg B.W. is a potentially strong antioxidant and contains novel components for the functional food industry.

The Impact of COVID 19 on the Meat Supply Chain in the USA: A Review

Dalton Whitehead,Yuan H. Brad Kim 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.5

The COVID 19 pandemic resulted in a considerable influence on the world economy. Being a big sector of the economy, the food supply chain struggled. The meat supply chain was most notably affected as every part of the supply chain from farm to shelf was closely inter-related. With the closure of businesses and restaurants the demand for at home food from grocery stores increased. Meat production facilities were impacted when the virus spread to the workers causing facilities to close or line speeds to slow. The combination of these two issues, in turn, led to there being less meat on the shelves. With less meat animals being harvested, there was less demand for livestock leading to farmers having an excess in slaughter ready animals. The decreased demand for livestock led to economic issues as money was lost in multiple sections of the supply chain. Aside from the economy and supply chain issues, other issues include concerns over the safety of meat products due to decreased safety protocols to increase line speed. Additionally, concerns of animal welfare with the excess of animals being culled were raised due to decreased capacity in processing facilities. While this review paper mainly focuses on characterizing the impact of COVID 19 on the meat supply chain in the USA, the compiled information should be able to provide practical insights to the meat/food industry across the globe to develop potential mitigating strategies against the COVID 19 and/or any similar pandemic incidences in the future.

Efficacy of Alkali-treated Sugarcane Fiber for Improving Physicochemical and Textural Properties of Meat Emulsions with Different Fat Levels

Hyun-wook Kim,Derico Setyabrata,Yong-jae Lee,Yuan H. Brad Kim 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.2

The objective of this study was to evaluate the efficacy of alkaline-treated sugarcane bagasse fiber on physicochemical and textural properties of meat emulsion with different fat levels. Crude sugarcane bagasse fiber (CSF) was treated with calcium hydroxide (Ca(OH2)) to obtain alkaline-treated sugarcane bagasse fiber (ASF). The two types ofsugarcane bagasse fiber(CSF and ASF)were incorporated at 2% levelsin pork meat emulsions prepared with5%, 10% and 20% fat levels. Alkaline-treatment markedly increased acid detergent fiber content (p=0.002), but significantly decreased protein, fat, ash and other carbohydrate contents. ASF exhibited significantly higher water-binding capacity, but lower oil-binding and emulsifying capacities than CSF. Meat emulsions formulated with 10% fat and 2% sugarcane bagasse fiber had equivalent cooking loss and textural properties to control meat emulsion (20% fat without sugarcane bagasse fiber). The two types of sugarcane bagasse fiber had similar impacts on proximate composition, cooking yield and texture of meat emulsion at the same fat level, respectively(p>0.05). Our results confirm that sugarcane bagasse fiber could be a functional food ingredient for improving physicochemical and textural properties of meat emulsion, at 2% addition level. Further, the altered functional properties of alkaline-treated sugarcane bagasse fiber had noimpacts on physicochemical and textural properties of meat emulsions, regardless of fat level at 5%, 10% and 20%.

New route of chitosan extraction from blue crabs and shrimp shells as flocculants on soybean solutes

Lee, Yongjae,Kim, Hyun-Wook,Kim, Yuan H. Brad 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.2

The chitosan extracted from blue crabs and shrimp shells using calcium oxide (deproteinization) followed by deacetylation which eliminated the demineralization step to reduce the chemical usage and environmental protection. The extracted chitosan examined the flocculation to soybean solutes. The optical density (OD), solid%, and purity% (carbohydrates/soluble solids) after flocculation were measured. The OD was significantly decreased from 0.76 to 0.16 with blue crabs and 0.06 with shrimp shells chitosan-acetate dosing (0.5 g/L). The removal of about 68 and 66% solids was achieved by the addition of 0.5 g/L chitosan-acetate. The purity% was reached about 80% with blue crabs, and 78% with shrimp shells chitosan-acetate. The results of this study verified that the calcium oxide treatment should remove protein and increase the chitin extraction yield on blue crab and shrimp shells. This new route of chitosan extraction should be a useful method for making flocculants in the soybean solutes.

New route of chitosan extraction from blue crabs and shrimp shells as flocculants on soybean solutes

이용재,김현욱,Yuan H. Brad Kim 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.2

The chitosan extracted from blue crabs and shrimp shells using calcium oxide (deproteinization) followed by deacetylation which eliminated the demineralization step to reduce the chemical usage and environmental protection. The extracted chitosan examined the flocculation to soybean solutes. The optical density (OD), solid%, and purity% (carbohydrates/soluble solids) after flocculation were measured. The OD was significantly decreased from 0.76 to 0.16 with blue crabs and 0.06 with shrimp shells chitosan-acetate dosing (0.5 g/L). The removal of about 68 and 66% solids was achieved by the addition of 0.5 g/L chitosan-acetate. The purity% was reached about 80% with blue crabs, and 78% with shrimp shells chitosan-acetate. The results of this study verified that the calcium oxide treatment should remove protein and increase the chitin extraction yield on blue crab and shrimp shells. This new route of chitosan extraction should be a useful method for making flocculants in the soybean solutes.