Rodrigo Tarté

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• Ph.D.
• Associate Professor at Iowa State University

Oleogels (OGs) made with 90.0% or 97.5% of either conventional (CSO) or high-oleic (HOSO) soybean oil, with rice bran wax as gelator, were used as pork fat replacers in bologna sausage formulated with mechanically separated chicken to replace 41.9% of the pork backfat-containing control product's total fat. Bologna raw batters containing either por...

Four biphasic gels (BPG) were developed and tested as pork fat replacers in coarse-ground fully-cooked sausages. An oleogel (OG) phase (92.5% high-oleic soybean oil, 7.5% rice bran wax) and one of two hydrogel (HG) phases (water and 7% or 8% gelatin) were combined in 7:3 or 6:4 OG:HG ratios, for a total of four test formulations. Control sausages w...

The method of Rongey for assessment and quantification of meat batter/emulsion stability has over the years proven useful to many research and industrial laboratories around the world. Unfortunately, its requirement for specialized glassware and a very large centrifugation unit makes the method inaccessible to many modern laboratories. We have, the...

Curing of cooked nitrite-free bologna sausage utilizing nitrite-embedded film (NEF) was investigated. The objectives were to determine the effects of NEF following thermal processing of nitrite-free bologna with and without an added reductant for characteristics important to cured meat, including instrumental color (surface and internal color durin...

The effects of 5 clean label phosphate-free brines on the color, texture, and sensory characteristics of boneless pork loins were evaluated during 21 d of refrigerated storage. On a meat weight basis, a control brine (SPH) contained salt (0.2%), sodium tripolyphosphate (0.3%), and potassium lactate (2.35%), while the phosphate-free brines all conta...

Residual nitrite (NO2⁻) and nitrate (NO3⁻) have been widely studied in the past few decades for their function to improve processed meat quality and their impact on human health1, 2, 3–4. In this study we examined how the residual nitrite and nitrate (NOx⁻) content of major classes of processed meats products (n = 1132) produced locally from three...

Residual nitrite (NO 2 ⁻ ) and nitrate (NO 3 ⁻ ) have been widely studied in the past few decades for their function to improve processed meat quality and their impact on human health 1–4 . In this study we examined how the residual NO x ⁻ content of major classes of processed meats products ( n = 1132) produced locally from three regions (East Coa...

Maintaining food safety and quality is critical for public health and food security. Conventional food preservation methods, such as pasteurization and dehydration, often change the overall organoleptic quality of the food products. Herein, we demonstrate a method that affects only a thin surface layer of the food, using beef as a model. In this me...

Butcheries are the leading retailers of beef in Uganda and their level of compliance with food safety standards is unknown. The aim of this study was to determine the compliance by beef vendors in Kamuli district with the US 736:2019 standard for hygienic requirements for butcheries. A survey questionnaire and observation checklist on sanitation, h...

The method of Rongey for assessment and quantification of meat batter/emulsion stability has over the years proven useful to many research and industrial laboratories around the world. Unfortunately, its requirement for specialized glassware and a very large centrifugation unit makes the method inaccessible to many modern laboratories. We have, the...

U.S. Virgin Islands (USVI) imports more than 95% of its food. Transportation limitations throughout the territory's supply chain can make temperature control of protein foods challenging for consumers. This study aimed to characterize the beef handling practices used by consumers in USVI to determine any educational needs. Printed and online survey...

The objectives were to determine the effects of post-thermal processing nitrite-embedded film (NEF) packaging on the quality attributes of alternatively-cured (nitrite from celery juice powder (AC)) and nitrite-free bologna. Attributes evaluated included lipid oxidation, instrumental color, pigment concentration, and sensory properties such as cure...

Nitrite-embedded film (NEF) was studied for its impact on quality attributes of alternatively-cured (with a natural source of nitrite from celery juice powder (AC)) bologna and nitrite-free bologna. The objectives of the study were to determine the effects of nitrite-embedded film (NEF) packaging following thermal processing of AC and nitrite-free...

Nitrite-embedded film (NEF) was studied for its impact on quality attributes of alternatively-cured (with a natural source of nitrite from celery juice powder (AC)) bologna and nitrite-free bologna. The objectives of the study were to determine the effects of nitrite-embedded film (NEF) packaging following thermal processing of AC and nitrite-free...

Edible biphasic gels with high lipid fractions (>50%) were developed and characterized for their freeze-thaw and lipid oxidation stability. Gels consisted of gelatin in aqueous buffer (hydrogel; HG), and rice bran wax (RBW) in high-oleic soybean oil (oleogel; OG). Freeze-thaw stability was studied by rheology, liquid loss measurement, and microstru...

Although some consumers have a negative connotation of fats in food products, fats provide a unique mouthfeel, texture, and flavor to foods. Biphasic gels, which are semi-solid systems composed of two generally immiscible systems, were investigated as they may offer a potential solution to remove or reduce semi-solid fats in foods without sacrifici...

Boneless hams were prepared with four different brines and inoculated on the surface and at a depth of 1 cm with multiple strains of Clostridium perfringens, Staphylococcus aureus, Listeria monocytogenes and Salmonella enterica. Hams were processed with a standard, low relative humidity or interrupted process cycle to an end point temperature of 70...

In order to get the most benefit out of the use of spices, seasoningsand flavors, an understanding of meat flavor and the factors that affect it isneeded. This article discusses flavor and its sensory perception, the variousfactors that affect it, and how this understanding can be leveraged to achieveformulation objectives and product success.

Starch nanoparticles (SNPs) and Chitin nanofibers (ChFs) have been recognized to be effective for emulsion stabilization. Hence, the use of multiple solid nanoparticles seems to be a promising approach to improve emulsion stability. This work aims to study emulsions stabilized by a combination of SNPs and ChFs at different concentrations over stora...

Pork bellies were injected with four different alternative curing brines. The bellies were inoculated on the surface and at a depth of 1 cm with multiple strains of Clostridium erfringens, Staphylococcus aureus and Salmonella enterica. The bellies were processed using either a standard process cycle or an interrupted process cycle to simulate a pr...

The effects of citrus fiber on the color,texture, lipid oxidation, and sensory characteristics of fully-cookeddeli-style turkey breast during storage (3˚C) were studied. Four treatmentswere evaluated: control (CON), 0.25% citrus fiber (0.25CF), 0.50 % citrus fiber(0.50CF) and 0.105% sodium tripolyphosphate (PHO). The study was independentlyreplicat...

Mechanically separated chicken (MSC) from 2 different separation methods (MSC1, Beehive separator, aged bones [Provisur Technologies, Mokena, IL]; MSC2, Poss separator, fresh bones [Poss Design Limited, Oakville, Ontario, Canada]) and chicken breast trim (CBT) were used as raw materials in frankfurters. Texture, color, and lipid oxidation were meas...

Correction for ‘Curcumin encapsulation in Pickering emulsions co-stabilized by starch nanoparticles and chitin nanofibers’ by Yeong-Sheng Lee et al. , RSC Adv. , 2021, 11 , 16275–16284, DOI: 10.1039/D1RA01622A.

This study examined the stability and release of curcumin encapsulated in Pickering emulsions stabilized by starch nanoparticles and chitin nanofibers under different conditions. Curcumin stability under UV exposure and the release of curcumin from Pickering emulsions in excess water were evaluated over 24 h; while the storage stability of curcumin...

In this study, pork fat in bologna sausage made with mechanically separated chicken (MSC) as the primary lean raw material was successfully replaced with either high-oleic (HOSO) and conventional (CSO) soybean oil oleogels structured with rice bran wax (RBW). Textural parameters, sensory attributes (except color), and lipid oxidation over 98 d of s...

The occurrence of wooden breast (WB) myopathy in broiler chickens is increasing. WB is economically detrimental to the broiler industry since it reduces consumer appeal. Past literature has shown that freezing conditions can influence the quality of a food product. Air blast freezing is used by commercial meat processors to rapidly freeze a product...

The effects of processing method and added nonmeat ingredients on yield, batter stability, and texture of frankfurters were investigated. Five ingredient treatments (control, sodium alginate (SA), iota carrageenan, transglutaminase (TG), and pork collagen) for frankfurters were produced using three processing methods (coarse grinding, bowl chopper...

Nitrite-embedded packaging film was investigated for potential effects on the color stability of alternatively cured meats. The impact of nitrite-embedded film on color stability of large-diameter sandwich bologna was assessed over a 125-d lighted display period. Five treatments of large-diameter bologna were manufactured: (1) a conventionally cure...

Mechanically separated chicken (MSC) was obtained by two different separation methods (MSC1, Beehive separator, 3–5 d-old bones; MSC2, Poss separator, fresh bones) and compared to chicken breast trim (CBT). Rheological attributes of myofibrillar protein solutions during thermal gelation and cooling were evaluated. All sources exhibited gelation wit...

Mechanically separated chicken (MSC) obtained from two different commercial mechanical separation processes was compared to commercial chicken breast trim. Rheological analyses showed that the gentler mechanical separation process resulted in material with better thermal gelation properties than the more aggressive process, which could result in a...

Objectives The objective of this study was to assess the quality and organoleptic attributes of bologna formulated with soybean oil/rice bran wax (RBW) oleogels made with either conventional (CO) or high oleic (HO) soybean oil as pork fat replacers.Materials and Methods Six bologna treatments were manufactured using combinations of mechanically sep...

The effects of sodium tripolyphosphate replacement with citrus fiber on color, texture, lipid oxidation, and sensory characteristics of an alternatively-cured all-pork Bologna sausage during 98 d of storage at storage 0–1 °C were studied. Replacement of sodium phosphates in processed meat with citrus fiber could enable manufacturers to make their p...

Success as a product developer requires a good combination of hard and soft skills, certain professional traits, and an understanding of the differences between academic research and industrial product development. This presentation will focus on how you can prepare ahead of time to be as ready as possible on the first day on the job.

Success as a product developer requires a good combination of hard and soft skills, certain professional traits, and an understanding of the differences between academic research and industrial product development. This presentation will focus on how you can prepare ahead of time to be as ready as possible on the first day on the job.

Objectives: Alternatively-cured meats often contain lower amounts of nitrate and/or nitrite in the formulation, which can lead to decreased color stability and reduced shelf life. Alternatively-cured meats rely on natural sources of nitrate and/or nitrite which are primarily derived from vegetable sources, but these natural sources can result in ve...

Citrus fiber was tested in alternatively cured, all-pork bologna as a potential natural replacer of sodium tripolyphosphate (STPP). The STPP control, 0% STPP treatment and treatments containing various levels of citrus fiber (CF) (0.50%, 0.75%, 1.00%) all maintained acceptable quality throughout 98 days of refrigerated shelf-life. Results indicate...

This study demonstrated the technological potential of rice bran wax/soybean oil oleogels as animal fat replacers in frankfurter-type sausages while maintaining acceptable product sensory properties. These results complement those of recent studies that utilized ethylcellulose/canola oil oleogels as partial fat replacements in beef frankfurters and...

A meat curing brine typical of those used commercially for injecting pork bellies during processing of sliced bacon was prepared with all curing ingredients including salt, sugar, sodium phosphate, sodium erythorbate and sodium nitrite, as a control. Brines without erythorbate, without phosphates and without erythorbate and phosphates were also pre...

This review reports the pork quality attributes, Warner-Bratzler Shear Force, Slice Shear Force, Star Probe, pH, marbling, color (Minolta L*/L or Hunter L*/L), and sensory tenderness evaluation, in control groups used in comparative nutrition experiments over the past 20 yr. The original aim of this study was to evaluate if changes in pork quality...

Changes in consumer perception, expectations and acceptance of processed foods have brought changes in the way many further-processed meat products are labeled, marketed and processed. This discussion will address the drivers of these changes and the science (or lack thereof) behind them, as well as relevant current regulations and technological in...

Review of the current state of antimicrobial ingredients that qualify as ”clean label”ingredients.

Esta sesión proporcionará información actual sobre la situación tecnológica en el área de ingredientes no cárnicos para encarar las nuevas tendencias de mercado y de consumo.

Nutritional composition and organoleptic quality are two important determinants of consumer food choices. Organoleptic quality is determined primarily by the attributes of appearance, aroma, taste and texture, and is dictated by the raw materials and ingredients utilized and the interactions between them. While many of these ingredients perform ess...

Basics of composition, functionality and utilization of pork variety meats.

The effects of formulated sodium nitrate plus supplemental nitrate (SN) from celery juice powder on residual nitrite, residual nitrate, rancidity, microbial growth, color, sensory properties, and proximate composition of frankfurters, cotto salami and boneless ham during storage (1 °C) were studied. The products were assigned one of two treatments,...

Review of the basic principles of linear formula optimization, with a specific focus on meat products.

Increased popularity of natural and organic processed meats can be attributed to the growing consumer demand for preservative-free foods, including processed meats. To meet this consumer demand, meat processors have begun using celery juice concentrate in place of sodium nitrite to create products labeled as no-nitrate or no-nitrite-added meat prod...

Principles of packaging of fresh and processed meat products.

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Invited presentation.

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Invited presentation.

Invited presentation.

Invited presentation.

This chapter discusses meat protein ingredients, a class of high-protein products that are derived from either meat animal by-products or lean tissue components and that are used primarily as ingredients in meat and other food products. Specifically, the chapter reviews protein ingredients derived from lean meat tissues, connective tissues and bloo...

Invited presentation.

Introduction Meat-derived protein ingredients are a group of high-protein ingredients derived primarily from meat animal by-products and sometimes from meat itself (Table 7.1). In order to adequately understand the status of these ingredients it helps understand how meat and its by-products are defined and regulated. In a practical sense, meat can...

Ingredients in Meat Products presents the most up-to-date information regarding the utilization of non-meat ingredients in the manufacturing of processed meat products, in a way that is both comprehensive and practical. Emphasis has been placed on helping the reader attain a fundamental understanding of: (i) the basic chemical and physical properti...

The sensitivity of five strains of Listeria to electron beam irradiation in ground pork, as well as the extent of sublethal radiation injury exhibited by each, were investigated. Ground pork was inoculated with one of five strains of Listeria and irradiated from 0 to 1.25 kGy at 0.25 kGy intervals. Listeria innocua NADC 2841 was more radiation-resi...

The sensitivity of five strains of Listeria to electron beam irradiation in ground pork as well as the extent of sublethal radiation injury exhibited by each were investigated. Ground pork was inoculated with one of five strains of Listeria and irradiated with from 0 to 1.25 kGy at 0.25 kGy intervals. Listeria innocua NADC 2841 was more radiation-r...

Mixtures of corn meal, corn flour, and corn starch and dried, semi-dried or fresh beef were extruded to produce snack model products high in protein (15%) relative to similar all-corn products. Maximum beef content in mixes before extrusion was 20% (w/w). The new products were microbiologically shelf stable when packaged in air or nitrogen and coul...

Mixtures of corn meal, corn flour, and corn starch and dried or semi-dried ground beef were extruded to produce snack model products high in protein (15%) relative to similar all-corn products, and low in fat (<1%). Maximum beef content in mixes before extrusion was 20% (w/w), beyond which texture of snacks lack crispiness. The new products were mi...