• Korean Journal of Agricultural Science
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• v.45 no.3
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• pp.475-484
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• 2018

Nitrite is an essential additive for the manufacture of cured meat products. This study was conducted to investigate the curing effect of the plasma treated juice of red Perilla in meat batter. The nitrite content in the juice of red Perilla was increased by the indirect treatment of atmospheric pressure plasma, and the lyophilized powder of red Perilla juice contained 9,133 ppm of nitrite. A meat batter without a nitrite source was prepared as a negative control (NC), and the meat batters cured with sodium nitrite (PC), celery powder (CP), and the lyophilized powder of red Perilla juice treated with atmospheric pressure plasma (PTP) at 70 ppm level of nitrite were prepared. The PTP showed the highest pH and the lowest cooking loss among the treatments. There were no significant differences in the nitrosyl-hemochrome content in the cooked meat batters of the PC, CP and PTC. However, the PTP had a lower CIE $a^*$-value compared to the PC and CP. The malondialdehyde content in the cooked meat batters was significantly lower in the CP and PTP than in the NC while there was no significant difference between the NC and PC. Based on the results of this study, the plasma treated juice of red Perilla can be used as a new natural nitrite source for cured meat products.

• Nutrition Research and Practice
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• v.18 no.5
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• pp.721-745
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• 2024

BACKGROUND/OBJECTIVES: The high consumption of purine-rich meat is associated with hyperuricemia. However, there is limited evidence linking the consumption of red and processed meat to the genetic risk of hyperuricemia. We investigated the relationship between various combinations of red and processed meat consumption and the polygenic risk scores (PRSs) and the incidence of hyperuricemia in middle-aged Koreans. SUBJECTS/METHODS: We analyzed the data from 44,053 participants aged ≥40 years sourced from the Health Examinees (HEXA) cohort of the Korean Genome and Epidemiology Study (KoGES). Information regarding red and processed meat intake was obtained using a semiquantitative food frequency questionnaire (SQ-FFQ). We identified 69 independent single-nucleotide polymorphisms (SNPs) at uric acid-related loci using genome-wide association studies (GWASs) and clumping analyses. The individual PRS, which is the weighted sum of the effect size of each allele at the SNP, was calculated. We used multivariable Cox proportional hazards models adjusted for covariates to determine the relationship between red and processed meat intake and the PRS in the incidence of hyperuricemia. RESULTS: During an average follow-up period of 5 years, 2,556 patients with hyperuricemia were identified. For both men and women, the group with the highest red and processed meat intake and the highest PRS was positively associated with the development of hyperuricemia when compared with the group with the lowest red and processed meat intake and the lowest PRS (hazard ratio [HR], 2.72; 95% confidence interval [CI], 2.10-3.53; P < 0.0001; HR, 3.28; 95% CI, 2.45-4.40; P < 0.0001). CONCLUSION: Individuals at a high genetic risk for uric acid levels should moderate their consumption of red and processed meat to prevent hyperuricemia.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.288-296
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• 2017

We investigated the effects of fermented red beet extract and ascorbic acid on color development in meat emulsions. The pH of meat emulsions containing red beet extract decreased with an increase in the amount of extract added. The redness of the treated meat emulsions was higher than that of the control with no added nitrite or fermented red beet extract (p< 0.05), though the redness of the meat emulsions treated with fermented red beet extract only was lower than in that treated with both fermented red beet extract and ascorbic acid (p<0.05). The highest VBN, TBARS, and total viable count values were observed in the control, and these values in the meat emulsions treated with fermented red beet extract were higher than in that treated with both fermented red beet extract and ascorbic acid (p<0.05). E. coli and coliform bacteria were not found in any of the meat emulsions tested. Treatment T2, containing nitrite and ascorbic acid, had the highest overall acceptability score (p<0.05); however, there was no significant difference between the T2 treatment and the T6 treatment, which contained 10% pre-converted nitrite from red beet extract and 0.05% ascorbic acid (p>0.05). The residual nitrite content of the meat emulsions treated with ascorbic acid was lower than in those treated without ascorbic acid (p<0.05). Thus, the combination of fermented red beet extract and ascorbic acid could be a viable alternative to synthetic nitrite for the stability of color development in meat emulsions.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.4
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• pp.1937-1945
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• 2016

Background: In order to determine the role of meat consumption and related nutrients in the etiology of prostate cancer we conducted a case-control study among Uruguayan men in the time period 1998-2007. Results: The study included 464 cases and 472 controls, frequency matched for age and residence. Both series were drawn from the four major public hospitals in Montevideo. Unconditional logistic regression was used to estimate odds ratios (ORs) and 95 % confidence intervals (95 % CI) of prostate cancer by quartiles of meat intake and related nutrients. The highest vs. the lowest quartile of intake of total meat (OR = 5.19, 95 % CI 3.46-7.81), red meat (OR = 4.64, 95 % CI 3.10-6.95), and processed meat (OR = 1.78, 95% CI 1.22-2.59) were associated with increased risk of prostate cancer. Meat nutrients were directly associated with the risk of prostate cancer (OR for cholesterol 5.61, 95 % CI 3.75-8.50). Moreover, both total meat and red meat displayed higher risks among obese patients. Conclusions: This study suggests that total and red meat and meat nutrients may play a role in the etiology of prostate cancer in Uruguay.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.23
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• pp.10421-10425
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• 2015

Background: While the incidence of non-Hodgkins lymphoma (NHL) has been rising worldwide, the reasons remain undefined. Recent research has focused on effect of red andf processed meat intake as a risk factor, but with inconclusive results. We therefore conducted a meta-analysis of data published to date, to ascertain the overall association between intake and NHL. Materials and Methods: A published literature search was performed through Pubmed, Cochrane Library, Medline, and Science Citation Index Expanded databases for articles published in English. Pooled odds ratios (ORs) and 95% confidence intervals (95%CIs) were calculated using random or fixed effects models. Heterogeneity was assessed using Chi-square and I2 statistics. Dissemination bias was evaluated by funnel plot analysis.We performed a formal meta-analysis using summary measures from these studies. Results: In total, 11 published studies were included in the final analysis. The combined analysis revealed that there was significant association between the red meat and NHL risk (OR=1.10, 95%CI: 1.02 to 1.19, p=0.01). Additionally, there was showed significance association between processed red meat and NHL risk (OR=1.17, 95%CI: 1.06 to 1.29, p=0.001). In subgroup analysis, a statistical significant association was noted between diffuse large B-cell lymphoma (DLBCL) (OR=1.20, 95%CI: 1.04 to 2.37, P=0.01) and red meat intake. Conclusions: In this meta-Analysis, there was evidence for association between consumption of red meat, or processed meat and risk of NHL, particularly with the DLBCL subtype in the red meat case.

• Clinical Nutrition Research
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• v.11 no.1
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• pp.42-49
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• 2022

Data on the association between dietary red meat intake and non-alcoholic fatty liver disease (NAFLD) are limited. We designed this case-control study to determine the association between red and processed meat consumption and risk of NAFLD in Iranian adults. A total of 999 eligible subjects, including 196 NAFLD patients and 803 non-NAFLD controls were recruited from hepatology clinics in Tehran, Iran. A reliable and validated food frequency questionnaire was used to evaluate the red and processed meat intakes. The analyzes performed showed that in an age- and gender-adjusted model, patients with the highest quartile of red meat intake had an approximately three-fold higher risk of NAFLD than those with the lowest quartile of intake (odds ratio [OR], 3.42; 95% confidence interval [CI], 2.16-5.43; p value < 0.001). Moreover, patients in the highest quartile of processed meat intake had a 3.28 times higher risk of NAFLD, compared to the lowest quartile(OR, 3.28; 95% CI, 1.97-5.46; p value < 0.001).Both these associations remained significant by implementing additional adjustments for body mass index, energy intake, dietary factors, diabetes, smoking, and physical activity (OR, 3.65; 95% CI, 1.85-7.18; p value < 0.001 and OR, 3.25; 95% CI, 1.57-6.73; p value = 0.002, respectively).Our findings indicate that both red and processed meat intakes are related to the increased odds of NAFLD; however, prospective studies are needed to confirm these results.

• Korean Journal of Community Nutrition
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• v.25 no.2
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• pp.150-158
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• 2020

Objectives: This study was conducted to estimate usual meat intake distribution, which may have been over/underestimated when estimations were made using only the third food codes of the Korea National Health and Nutrition Examination Survey (KNHANES). Methods: For this purpose, 24-hour recall data from the 2009 Korea National Health and Nutrition Examination Survey, which conducted a partial 2-day survey of food intake, were used. The Multiple Source Method (MSM) was used to estimate the distribution of the usual intake of red and processed meats. Results: The results of this study show that the mean intake of red meat was 45.07 g while that of processed meat was 4.33 g. These results are slightly higher than the consumption calculated using only tertiary food code, and the difference was statistically significant. Furthermore, characteristics of the estimated usual intake distribution were a smaller standard deviation, increased lower percentiles, and decreased upper percentiles compared to the 2-day mean intake distribution for both red and processed meats. The proportion of individuals not consuming red meat decreased substantially from approximately 37% to 0.7%. The proportion of consumption that exceeded 90 g, which is the upper limit of red meat intake recommended by the National Health Service (NHS), was only approximately 10% in the distribution of usual intake. Conclusions: As the consumption of processed foods is expected to continuously increase, caution is needed regarding the processes used to calculate food (group) intake to avoid over/underestimation. Moreover, use of KNHANES data to calculate the proportion of the population at risk of insufficiency or excess intake of certain nutrients or food (group), based on one day intake that does not address within-individual variation, may lead to biased estimates.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.57 no.2
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• pp.116-121
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• 2024

The meats of tuna Thunnus albacares and swordfish Xiphias gladius are ideal for fish patty production, offering high nutrition and other health benefits. Although red fish meat, including tuna, is added for cost-effectiveness, swordfish white meat is also used, as its aroma resembles that of market-sold beef patties. Here, we assessed the different blending ratios of tuna red meat and swordfish white meat (60:40, 40:60, 20:80, and 0:100) to find the optimal combination for fish patty production. Regarding color, the heated fish patties exhibited increased redness (a*) and yellowness (b*) compared with those of non-heated ones, with similar brightness (L*). The heated patties also scored higher concerning hardness, springiness, gumminess, and chewiness. A higher proportion of swordfish white meat resulted in a softer texture, particularly in patties with a ratio of 40% red meat to 60% white meat. Considering the results of the texture comparison analysis, it is recommended that the texture be improved by increasing the physical property "softness." Sensory evaluations revealed that the addition of white meat led to increased scores in terms of smell, beef taste, texture, and elasticity. These results suggest that swordfish white meat, with improved overall quality, is a suitable raw material for fish patties. Accordingly, the recommended ratio of 20% tuna red meat to 80% swordfish white meat is optimal for fish patty production.

• Journal of Environmental Science International
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• v.29 no.3
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• pp.319-323
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• 2020

This study investigated the physicochemical properties of Pekin duck breast meat obtained from ducks fed diets consisting different types of sipjeondaebo-tang by-products and red ginseng marc with fermented red koji during storage. A total of 180 Pekin ducks (0-day old) were divided into four groups, each consisting of three replicates (15 ducks per pen). This study investigated diets with four types of treatments: control (basal diet),1% blend powder, pelleted 1% blend, and coated pellets of 1% blend; the blend was a mixture of sipjeondaebo-tang by-products powder and red ginseng marc with fermented red koji. There was no significant difference (p>0.05) in duck breast meat pH on storage days 3 and 7, TBARS on storage days 0 through 7, and DPPH radical scavenging on storage days 0 and 7. However, the pH values on storage day 0 and DPPH radical scavenging on storage day 3 were significantly different (p<0.05) in the meats from control and treated diet fed ducks. Especially, on storage day 7, the breast meat from ducks treated with different types of sipjeondaebo-tang by-products and red ginseng marc with fermented red koji showed lower TBARS values and increased DPPH radical scavenging activity compared to the control. In conclusion, addition of different types of sipjeondaebo-tang by-product and red ginseng marc with fermented red koji to 1% blend might be helpful in increasing antioxidant effects and reducing product wastage.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.639-644
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• 1999

The objective of this study was to compare the quality characteristics of cultured and red sea bream. The color of dorsal muscle was different between wild and cultured red sea bream. Lipid content of the dorsal muscle was higher in cultured fish than in wild one. The contents of moisture and crude protein in cultured fish muscle were almost same as those of wild one. Sensory evaluation of raw fish meat showed that cultured fish had lower preference in appearance, taste and texture than wild one. Especially the texture of cultured raw fish meat had lower preference than wild meat. For cooked fish meat, cultured fish were harder and less juicy than wild fish. These textural differences between wild and cultured meats were confirmed by objective evaluation including the measurements of hardness, springiness, and cohesiveness. Light microscopic observation showed that cultured red sea bream had more lipid in the surface layer near epidermis than wild one. Also more lipid droplet between muscle fibers were observed in cultured red sea bream by SEM.