Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture
The current study assessed the quality and safety of hybrid meat products made from turkey meat and red beans with the addition of SAFEPRO<sup>®</sup> B-LC-20 protective cultures. The tested materials were hybrid products produced with turkey thigh muscles and red beans in 100:0, 60:40,...
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MDPI AG
2025-02-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/30/3/691 |
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| author | Małgorzata Karwowska Patrycja Skwarek Elżbieta Solska Agata Nowaczyk Andrzej Goławski Przemysław Wojtaś Dariusz M. Stasiak |
| author_facet | Małgorzata Karwowska Patrycja Skwarek Elżbieta Solska Agata Nowaczyk Andrzej Goławski Przemysław Wojtaś Dariusz M. Stasiak |
| author_sort | Małgorzata Karwowska |
| collection | DOAJ |
| description | The current study assessed the quality and safety of hybrid meat products made from turkey meat and red beans with the addition of SAFEPRO<sup>®</sup> B-LC-20 protective cultures. The tested materials were hybrid products produced with turkey thigh muscles and red beans in 100:0, 60:40, 50:50 and 40:60 ratios. During a 15-day storage period, research was carried out on the physicochemical and microbiological properties, antioxidant capacity, fatty acid profile and sensory characteristics. The results showed that the count of <i>Enterobacteriaceae</i> in hybrid meat products did not differ significantly depending on the formulation. The addition of red beans in a hybrid meat product formulation significantly increased the antioxidant activity of the products compared to a sample made of 100% meat. The samples with red beans were characterized by significantly lower values of n-6/n-3, UFA/SFA and PUFA/SFA compared to samples produced with turkey thigh muscles and red beans in a ratio of 100:0. In summary, the formulation combining turkey meat and beans in a ratio of 60:40 is recommended as optimal, enabling the creation of a safe hybrid meat product with properties similar to those of a full-meat product. |
| format | Article |
| id | doaj-art-db8a9edbc1ec4ec7b7106747aeb566aa |
| institution | DOAJ |
| issn | 1420-3049 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj-art-db8a9edbc1ec4ec7b7106747aeb566aa2025-08-20T03:12:35ZengMDPI AGMolecules1420-30492025-02-0130369110.3390/molecules30030691Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective CultureMałgorzata Karwowska0Patrycja Skwarek1Elżbieta Solska2Agata Nowaczyk3Andrzej Goławski4Przemysław Wojtaś5Dariusz M. Stasiak6Sub-Department of Meat Technology and Food Quality, Department of Animal Food Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandSub-Department of Meat Technology and Food Quality, Department of Animal Food Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandSub-Department of Meat Technology and Food Quality, Department of Animal Food Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandSub-Department of Meat Technology and Food Quality, Department of Animal Food Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandMeat Plant Mościbrody sp. z o.o., Mościbrody 53, 08-112 Wiśniew, PolandMeat Plant Mościbrody sp. z o.o., Mościbrody 53, 08-112 Wiśniew, PolandSub-Department of Meat Technology and Food Quality, Department of Animal Food Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandThe current study assessed the quality and safety of hybrid meat products made from turkey meat and red beans with the addition of SAFEPRO<sup>®</sup> B-LC-20 protective cultures. The tested materials were hybrid products produced with turkey thigh muscles and red beans in 100:0, 60:40, 50:50 and 40:60 ratios. During a 15-day storage period, research was carried out on the physicochemical and microbiological properties, antioxidant capacity, fatty acid profile and sensory characteristics. The results showed that the count of <i>Enterobacteriaceae</i> in hybrid meat products did not differ significantly depending on the formulation. The addition of red beans in a hybrid meat product formulation significantly increased the antioxidant activity of the products compared to a sample made of 100% meat. The samples with red beans were characterized by significantly lower values of n-6/n-3, UFA/SFA and PUFA/SFA compared to samples produced with turkey thigh muscles and red beans in a ratio of 100:0. In summary, the formulation combining turkey meat and beans in a ratio of 60:40 is recommended as optimal, enabling the creation of a safe hybrid meat product with properties similar to those of a full-meat product.https://www.mdpi.com/1420-3049/30/3/691hybrid meat productturkey meatred beanbioprotection |
| spellingShingle | Małgorzata Karwowska Patrycja Skwarek Elżbieta Solska Agata Nowaczyk Andrzej Goławski Przemysław Wojtaś Dariusz M. Stasiak Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture Molecules hybrid meat product turkey meat red bean bioprotection |
| title | Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture |
| title_full | Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture |
| title_fullStr | Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture |
| title_full_unstemmed | Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture |
| title_short | Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture |
| title_sort | safety sensory quality and nutritional value of hybrid meat products made from turkey meat and red beans preserved with a bioprotective culture |
| topic | hybrid meat product turkey meat red bean bioprotection |
| url | https://www.mdpi.com/1420-3049/30/3/691 |
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