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Related Concept Videos

Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
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Microorganisms in Agriculture and Food industry

Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
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Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
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Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
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Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
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Proteins perform many mechanical functions in a cell. These proteins can be classified into two general categories- proteins that generate mechanical forces and proteins that are subjected to mechanical forces. Proteins providing mechanical support to the structure of the cell, such as keratin, are subjected to mechanical force, whereas proteins involved in cell movement and transport of molecules across cell membranes, such as an ion pump, are examples of generating mechanical force. 

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Related Experiment Video

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Preparation of High-Quality Fermented Fish Product
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Published on: August 23, 2019

Improving functional value of meat products.

Wangang Zhang1, Shan Xiao, Himali Samaraweera

  • 1Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA.

Meat Science
|June 12, 2010
PubMed
Summary

This review explores enhancing meat products

Area of Science:

  • Food Science and Technology
  • Nutritional Science
  • Animal Science

Background:

  • Growing consumer demand for healthier food options.
  • Increased interest in meat products with physiological benefits.
  • Need for strategies to prevent diet-related diseases through food.

Purpose of the Study:

  • To review methods for improving the functional value of meat and meat products.
  • To explore the incorporation of functional ingredients and compounds.
  • To discuss the market and future prospects of functional meat products.

Main Methods:

  • Dietary supplementation of animals with functional compounds (e.g., conjugated linoleic acid, vitamin E, n3 fatty acids, selenium).
  • Direct incorporation of functional ingredients (e.g., vegetable proteins, fibers, herbs, lactic acid bacteria) during meat processing.

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  • Generation of functional compounds (e.g., peptides) through meat processing techniques (fermentation, curing, aging, enzymatic hydrolysis).

    • Main Results:

    • Dietary strategies enhance animal production, carcass composition, and meat quality.
    • Direct incorporation of ingredients improves the functional value for consumers.
    • Processing methods generate beneficial compounds from meat itself.
    • Functional meat products show global market potential and consumer interest.

    Conclusions:

    • Multiple strategies exist to create functional meat products.
    • Combining dietary, processing, and ingredient-based approaches can maximize health benefits.
    • Functional meat products represent a significant opportunity in the global food market.