Abstract Consumers are more demanding in relation to meat quality, developing new demands, such as increased shelf life and good sensory quality. The tenderness of the meat is one of the most important elements in the choice of the product, the modification in the intrinsic structure of the meat, for example, increase of the proteolysis and fragmentation of the myofibrils contribute to the improvement of the tenderness. However, it is necessary to develop technological strategies so that this ultrasound technology can be added to improve meat tenderness. Thus, the objective of this review was to know the main aspects of the use of ultrasound and acerola residue in meat tenderness. Overall, existing research demonstrates excellent prospects for this new redesign approach.

Abstract This study's objective was to evaluate the effect of storage time (-18 ± 1 °C/60 days) under colorimetric, physicochemical, and lipid oxidation parameters in sheep meat sausages with oil pre-emulsified linseed to replace animal fat. Five formulations have been developed; the control sausage (0%) and four fat replacement levels with pre-emulsified linseed oil: 10, 20, 30, and 40%. Color analysis s (L *, a * and b *), determination of the total colorimetric difference (CD), water activity (Aw), pH, moisture, water retention capacity (WRC), and lipid oxidation through the number of substances reactive to thiobarbituric acid (TBARS), where all analysis were determined at intervals of 0, 20, 40 and 60 days of storage. The treatment, the storage time, and the interaction between these factors significantly affected (P < .0001) most of the studied parameters. The TBARS values were affected by the treatment (P < .0001) and by the storage days (P < .0001), with an interaction between these factors (P < .0001). However, it is suggested that the replacement of animal fat with pre-emulsified linseed oil was a viable strategy without causing detrimental effects on the product's quality during the storage period.

Abstract The change in the lifestyle of modern consumers has increased the demand for meat products considered healthier, due tothe addition of animal fat in emulsified meat products, ingredient directly associated with the emergence of chronic diseases such as obesity and hypertension. In this sense, lipid reformulation processes aimed at replacing animal fat with other sources that are considered healthier, such as vegetable oils, appear as an innovative option for the production of meat products. However, it is necessary to develop technological strategies so that these oils can be added without causing undesirable technological and sensory effects to the final product. Thus, this study aimed to review the main aspects of the use of vegetable oils to replace animal fat in emulsified meat products. In general, existing research demonstrates excellent prospects for this new approach to redesign.

Resumo Objetivou-se com este trabalho determinar os efeitos da substituição parcial e total da gordura por inulina nos parâmetros de qualidade de salsichas de frango. Três formulações foram desenvolvidas: Controle (F1) e dois níveis de inclusão de inulina: 2,5% (F2) e 5% (F3). Parâmetros de umidade, cinzas, proteínas, lipídeos, carboidratos, pH, atividade de água e cor (L*, a* e b*) foram analisados. O perfil tecnológico também foi analisado por meio da estabilidade da emulsão, perda de peso por cozimento, perda de peso por exsudação e força de cisalhamento. Os atributos sensoriais pesquisados foram cor, aparência, textura, sabor, aceitação geral, bem como teste de intenção de compra. A adição de 2,5% de inulina na formulação F2 verificou-se uma redução na perda de água durante o cozimento, perda de peso por exsudação, bem como aumento da estabilidade da emulsão comparada às demais formulações. A formulação com 5% de inulina apresentou baixo teor de gordura, baixa força de cisalhamento e elevados teores de cinzas e carboidratos comparativamente à formulação controle. Não houve alterações no pH e na atividade de água. Em relação à cor, a inclusão de inulina teve efeito significativo (p < 0,05) para a luminosidade (L*) na superfície interna das salsichas. O valor de b* também foi significativo (p < 0,05) na formulação (F3) para a superfície interna e na formulação F1 na superfície externa. A adição de inulina, em especial na formulação (F3), resultou em valores mais altos nas avaliações de aparência, textura e sabor em relação às demais formulações, o que refletiu na maior intenção de compra. Sendo assim, pode-se afirmar que foi possível a redução de 50% e 100% de gordura com a adição de 2,5% e 5% de inulina, sem redução na qualidade das salsichas.

Abstract This work aimed to determine the effects of partial and total fat substitution by inulin on the quality parameters of chicken sausages. We developed three formulations, control (F1) and two levels of inclusion of inulin, 2.5% (F2) and 5% (F3). Parameters of moisture, ash, protein, lipids, carbohydrates, pH, water activity and color (L *, a * and b *) were analyzed. The technological profile was also analyzed through the stability of the emulsion, weight loss by cooking, weight loss by exudation and shear force. The sensory attributes surveyed were color, appearance, texture, flavor, general acceptance as well as a purchase intention test. The addition of 2,5% of inulin to formulation F2 led to a reduction in water loss during cooking, weight loss by exudation as well as an increase in emulsion stability compared to other formulations. While the F3 formulation with 5% of inulin presented low-fat content, low shear strength and high levels of ash and carbohydrate compared to the control formulation. There were no changes in pH and water activity. Regarding color, the inclusion of inulin had a significant effect (p < 0.05) for the luminosity (L *) on the inner surface of the sausages. The b * value was also significant (p < 0.05) in the formulation (F3) for the inner surface and in the formulation F1 on the outer surface. The addition of inulin, especially in the formulation (F3), resulted in higher values of appearance, texture, and flavor compared to the other formulations, which reflected in the higher purchase intention. Thus, it was observed a reduction of 50% and 100% of fat with 2,5% and 5% of inulin addition without reduction of the sausages quality.