Effect of Meat Type on the Compositional and Functional Characteristics of Meat Sauce During Refrigerated Storage for Shelf-Life Evaluation
DOI:
https://doi.org/10.54112/bcsrj.v6i8.1931Keywords:
Meat Sauce, Storage Stability, Sensory Evaluation, Shelf Life, Refrigerated Storage, Convenience FoodAbstract
Meat sauce is a very practical food that makes preparing wholesome meals quick and simple. It eliminates the need for intricate cooking procedures by combining premium protein with deep flavors. It improves the flavor and variety of pasta, rice, and other foods while saving time for time-pressed customers. It can be readily reheated or used immediately. It is the perfect choice for contemporary lifestyles due to its long shelf life and versatility. Objective: This study focuses on the development, physicochemical, and functional properties, and storage stability of meat sauces made from different types of meats. Methods: A laboratory-based experimental study was conducted from March to July 2025. Three treatment formulations were prepared: T1 (minced chicken), T2 (minced beef), and T3 (minced mutton). Meat sauces were formulated using a modified protocol from Prayitno et al. (2021). Analyses were conducted on 0, 15 and 30 days to measure variations in moisture content, ash levels, fat content, protein content, and color analysis by using a handheld spectrocolorimeter (Lovibond, LC-400) and the CIE L a*b* scale. To assess shelf life, bacterial and mold counts were regularly monitored throughout the storage period. Additionally, pH, water-holding capacity, emulsifying capacity, and antioxidant activity were also determined during the storage period. Sensory evaluations were carried out by a panel of judges using a 9-point hedonic scale to assess the meat sauce’s taste, aroma, texture, and overall acceptability. The data collected from these evaluations were analyzed using Statistix 8.1 software, with a statistical significance set at p < 0.05. Results: Over a 30-day refrigerated storage period, all meat sauce samples exhibited a progressive decrease in moisture and protein content, accompanied by corresponding increases in ash and fat concentrations, likely due to moisture loss and concentration effects. Among the formulations, the T3 sample containing minced mutton demonstrated the highest free fatty acid (FFA) content and pH values, suggesting a greater degree of lipid hydrolysis and microbial activity compared to the other variants. In contrast, the T1 sample prepared with minced chicken showed superior emulsifying and water-holding capacities, reflecting better functional protein properties that enhance texture and stability. Sensory evaluation revealed that while T1 was generally well-accepted by the panelists, T2 (minced beef) achieved the highest overall acceptability scores, indicating favorable flavor and appearance attributes. Conclusion: The study investigates the nutritional advantages, sustainability and ease of access to consumers of using meat sauce in a variety of dishes. The sauce offers a blend of nutrients when it is incorporated into different dishes. This creative strategy promotes economic stability by sourcing meat from local shops. In addition, it fulfils the consumer demand for fresh and organic convenience meals, making it a viable choice for health-conscious individuals.
Downloads
References
Marangoni F, Corsello G, Cricelli C, Ferrara N, Ghiselli A, Lucchin L, et al. Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: an Italian consensus document. Food Nutr Res. 2015;59:e27606. https://doi.org/10.3402/fnr.v59.27606
Lesschen JP, van den Berg M, Westhoek HJ, Witzke HP, Oenema O. Greenhouse gas emission profiles of European livestock sectors. Anim Feed Sci Technol. 2011;166–167:16–28. https://doi.org/10.1016/j.anifeedsci.2011.04.058
Randhawa AA, Magsi H, Shah AH. Growth performance of meat production and export in Pakistan: an analysis. J Anim Plant Sci. 2018;28(3):883–8.
Testa R, di Trapani AM, Sgroi F, Tudisca S. Economic sustainability of Italian greenhouse cherry tomato. Sustainability. 2014;6(11):7967–81. https://doi.org/10.3390/su6117967
Copetta A, Bardi L, Bertolone E, Berta G. Fruit production and quality of tomato plants (Solanum lycopersicum L.) are affected by green compost and arbuscular mycorrhizal fungi. Plant Biosyst. 2011;145(1):106–15. https://doi.org/10.1080/11263504.2010.517796
Raiola A, Rigano MM, Calafiore R, Frusciante L, Barone A. Enhancing the health-promoting effects of tomato fruit for biofortified food. Mediators Inflamm. 2014;2014:139873. https://doi.org/10.1155/2014/139873
Silva JG, Morais HA, Silvestre MP. Comparative study of the functional properties of bovine globin isolates and sodium caseinate. Food Res Int. 2003;36(1):73–80. https://doi.org/10.1016/S0963-9969(02)00110-2
Mozuraityte R, Rustad T, Storr I. Oxidation of cod phospholipids in liposomes: effects of salts, pH and zeta potential. Eur J Lipid Sci Technol. 2006;108(11):944–50. https://doi.org/10.1002/ejlt.200600139
Nisha P, Singhal RS, Pandit AB. The degradation kinetics of flavor in black pepper (Piper nigrum L.). J Food Eng. 2009;92(1):44–9. https://doi.org/10.1016/j.jfoodeng.2008.10.018
Lin LZ, Mukhopadhyay S, Robbins RJ, Harnly JM. Identification and quantification of flavonoids of Mexican oregano (Lippia graveolens) by LC-DAD-ESI/MS analysis. J Food Compos Anal. 2007;20(5):361–9. https://doi.org/10.1016/j.jfca.2006.09.005
Patrakar R, Mansuriya M, Patil P. Phytochemical and pharmacological review on Laurus nobilis. Int J Pharm Chem Sci. 2012;1(2):595–602.
Aksu MI, Kaya M. Effect of storage temperatures and time on shelf-life of sliced and modified atmosphere packaged pastırma, a dried meat product, produced from beef. J Sci Food Agric. 2005;85(8):1305–12. https://doi.org/10.1002/jsfa.2118
Kandeepan G, Anjaneyulu ASR, Kondaiah N, Mendiratta SK. Comparison of quality attributes of buffalo meat curry at different storage temperature. Acta Sci Pol Technol Aliment. 2011;10(1):87–95.
Wu QR, Zhu N, Chen S, Zhou HM, Li S, Zhao B, et al. Changes in protein degradation and flavor substances in sauce beef during processing. Food Sci (China). 2021. https://doi.org/10.7506/spkx1002-6630-20200518-206
Pereira ALF, Abreu VKG. Lipid peroxidation in meat and meat products. In: Catala A, editor. Lipid peroxidation research. London: IntechOpen; 2018. https://doi.org/10.5772/intechopen.81533
Han J, Wang Y, Wang Y, Hao S, Zhang K, Tian J, et al. Effect of changes in the structure of myoglobin on the color of meat products. Food Mater Res. 2024;4(1). https://doi.org/10.48130/fmr-0024-0003
Han K, Feng X, Yang Y, Tang X, Gao C. Changes in the physicochemical, structural and emulsifying properties of chicken myofibrillar protein via microfluidization. Innov Food Sci Emerg Technol. 2023;83:103236. https://doi.org/10.1016/j.ifset.2022.103236
Zhang W, Xiao S, Samaraweera H, Lee EJ, Ahn DU. Improving the functional value of meat products. Meat Sci. 2010;86(1):15–31. https://doi.org/10.1016/j.meatsci.2010.04.018
Domínguez R, Pateiro M, Gagaoua M, Barba FJ, Zhang W, Lorenzo JM. A comprehensive review on lipid oxidation in meat and meat products. Antioxidants (Basel). 2019;8(10):429. https://doi.org/10.3390/antiox8100429
Datta S, Akter A, Shah IG, Fatema K, Islam TH, Bandyopadhyay A, et al. Microbiological quality assessment of raw meat and meat products, and antibiotic susceptibility of isolated Staphylococcus aureus. Agric Food Anal Bacteriol. 2012;2(3):187–94.
Niimi J, Sörensen V, Mihnea M, Valentin D, Bergman P, Collier ES. Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces? Food Qual Prefer. 2022;99:104563. https://doi.org/10.1016/j.foodqual.2022.104563
Cavenaghi-Altemio ÂD, Bazzo BD, Zambaldi CF, Vieira BM, Graciano Fonseca G. Development and evaluation of fish-based sauce prepared with mechanically separated meat of hybrid sorubim. J Culin Sci Technol. 2024;22(5):993–1007. https://doi.org/10.1080/15428052.2022.2099332
Song YN, Oh J, Chung S, Cho MS. Consumer acceptance and perception of braised meat in soy sauce for older adults determined using fast profiling methods. Food Qual Prefer. 2024;120:105249. https://doi.org/10.1016/j.foodqual.2024.105249
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Saira Batool, Amal Shaukat, Syeda Muskan Zahra, Komal Shahid, Saliha Khursheed, Andleeb Zahra, Rimza Athar, Shanza Javed, Ayesha Fazal, Kashaf Amjad, Ayeza Arbab, Fahad Mustafa, Maleeha Batool, Aimen Noor

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.