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Sample records for chilled meat sausage

  1. Effect of modified atmosphere and temperature abuse on the growth from spores and cereulide production of Bacillus weihenstephanensis in a cooked chilled meat sausage

    DEFF Research Database (Denmark)

    Thorsen, Line; Budde, Birgitte Bjørn; Koch, Anette Granly; Klingberg, Trine Danø

    2009-01-01

    observed at the earliest within 2 weeks when 20% CO2 was combined with 2% O2 and in 3 weeks when combined with "0"% O2 (the remaining atmosphere wasmade up from N2). Results were validated in a cookedmeat sausage model for two non-emetic and one emetic B. weihenstephanensis strain. The packaging film...... oxygen transfer rates (OTR) were 1.3 and 40 ml/m2/24 h and the atmospheres were 2% O2/20% CO2 and "0"% O2/20% CO2. Oxygen availability had a large impact on the growth from spores in the MAP meat sausage, only the most oxygen restricted condition (OTR of 1.3 ml/m2/24 h and "0"% O2/20 % CO2) inhibited...... temperature abuse for 1.5 h daily at 20 °C during 1 week resulted in increased cell counts and variable cereulide production in the meat sausage. A pre-history at 8 °C for 1 week inMAP with OTR of 1.3 or 40ml/m2/24 h and 2% O2 resulted in cereulide concentrations of 0.816-1.353 µg/gmeat sausage, while a pre...

  2. Meat quality of goat and sheep sausages

    OpenAIRE

    Teixeira, A.; Pereira, Etelvina; Rodrigues, Sandra

    2012-01-01

    The main objective of this work was to contribute to the characterization of a new product, based on goat and sheep meat with a strategy, which gives value-added to meat from culled goats and sheep, which have a very low commercial price. Carcasses from animals weighing more than the body weight allowed by PDO label specifications were used to produce fresh sausages. Sheep and goats sausages were produced in a traditional industry, in Northeast Portugal. The following character...

  3. Irradiation of meat for the production of fermented sausage

    International Nuclear Information System (INIS)

    A study assessing the potential of gamma irradiation for reducing pathogenic microflora in the production of fermented sausage revealed that an irradiation dose of 500 Krad could reduce total aerobic microflora in commercial sausage meat batter for up to 2.2 log cycles. Coliform and staphylococci counts were reduced to acceptably safe levels, allowing the use of a lower inoculum level, a longer fermentation time, and a more uniform fermentation and fermented product

  4. Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage

    Science.gov (United States)

    Kim, Koth-Bong-Woo-Ri; Pak, Won-Min; Kang, Ja-Eun; Park, Hong-Min; Kim, Bo-Ram; Ahn, Dong-Hyun

    2014-01-01

    This study was performed to evaluate the effects of chicken breast meat on the quality of mackerel sausages. The mackerel sausages were manufactured by additions of 5%, 7%, and 10% of chicken breast meat. The lightness of mackerel sausages showed no significant differences between the control and addition groups. The redness increased in a dose-dependent manner, but the yellowness decreased significantly with the addition of 7% chicken breast meat (pmeat was significantly higher than those of the other groups (pmeat showed no significant differences as compared to the control. However, the mackerel sausages added with 7% and 10% of chicken breast meat showed a dose-dependent decrease. The gel strength of the mackerel sausage added with 5% chicken breast meat was not significantly different from the control, but the addition of 7% and 10% chicken breast meat reduced the gel strength of the mackerel sausage. In sensory evaluation, the mackerel sausages prepared with chicken breast meat have higher scores in smell, taste, texture, hardness, chewiness, and overall preference as compared to the no addition group. Therefore, these results suggest that the optimal condition for improving the properties within mackerel sausages was 5% addition of chicken breast meat. PMID:26760754

  5. Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products

    OpenAIRE

    Fiorentini, Ângela Maria; Sawitzki, Maristela Cortez; Bertol, Teresinha Marisa; Sant’Anna, Ernani S.

    2009-01-01

    Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viability of Staphylococcus xylosus strains AD1 and U5 isolated from natural fermented sausages was investigated as starter cultures in fermented sausages produced in the South Region of Brazil. The study demonstrated that the Staphylococcus xylosus strains AD1 and U5 showed significant growth during fermentation, stability over freeze-dried process, negative reaction for ...

  6. Properties of reformulated hot dog sausage without added nitrites during chilled storage.

    Science.gov (United States)

    Ruiz-Capillas, C; Herrero, A M; Tahmouzi, S; Razavi, S H; Triki, M; Rodríguez-Salas, L; Samcová, K; Jiménez-Colmenero, F

    2016-01-01

    The aim of this study was to assess the effect of a complete nitrite replacement strategy using celery, carmine, sodium lactate and orange dietary fibre combined with vitamins C and E, on the quality characteristics (technological, sensorial and safety properties) of hot dog sausages (five samples) during chilled storage (2 ± 1℃ 60 days). Nitrite replacers (combined with vitamins C and E) presented antioxidant activity, reducing lipid oxidation in reformulated samples. At the end of storage redness (a*) was similar in the control sample (with added nitrite) and in the sample without added nitrite. Sensory evaluation detected no significant difference between samples with and without added nitrite. All the reformulated samples were judged acceptable by the panellists. At the end of storage, the control sample contained more than four times as much residual nitrite as the reformulated samples. Growth of presumptive Clostridium perfringens was not observed in any of the samples. Samples without added nitrite had longer shelf-lives than control sausage. Samples containing 0.1% vitamin C registered the lowest microbiological levels. This strategy could be a good alternative to reduce and/or eliminate added nitrite in hot dog sausages. PMID:25480689

  7. Composition and Fatty Acid Profile of Goat Meat Sausages with Added Rice Bran

    Directory of Open Access Journals (Sweden)

    Fatemeh Malekian

    2014-01-01

    Full Text Available A scientific consensus on the relationship between obesity, obesity related diseases, and diet has emerged. One of the factors is overconsumption of the red meats such as pork and beef. Goat meat has the potential to replace these traditionally consumed meats. Rice bran is a rich source of antioxidants such as vitamin E. In this study, goat meat sausages were formulated to contain 0, 1.5 or 3 percent stabilized rice bran. Proximate and fatty acid composition, α-tocopherol, cholesterol concentration, and antioxidant activities of cooked goat meat sausages containing varying percentages of rice bran were measured. Data were analyzed using a fixed effects model. The fat percentage in the goat meat sausages increased in response to increasing rice bran percentages (P<0.001. Saturated fatty acids concentration decreased linearly (P<0.01, while unsaturated fatty acids and omega-3 and omega-6 fatty acids increased linearly in response to increasing rice bran percentages (P<0.05. The concentration of α-tocopherol in sausages increased linearly in response to increasing rice bran percentages (P<0.01. Also, antioxidant activity increased linearly in sausages in response to added rice bran (P<0.01. The cholesterol concentration of sausages did not vary significantly in response to added rice bran.

  8. Nutritional characteristics and consumer acceptability of sausages with different combinations of goat and beef meats

    OpenAIRE

    Fatemeh Malekian; Margarita Khachaturyan; Sebhatu Gebrelul; James Henson

    2016-01-01

    Background: Obesity and cardiovascular heart diseases are growing problems in the United States. This is partially due to the consumption of the primary red meats such as pork and beef. Goat meat has the potential to replace these traditionally consumed meats. Rice bran is a rich source of antioxidants such as vitamin E and can be utilized as a binder in meat and meat products. Methods: Goat meat/beef sausages were formulated to contain either 50/50, 75/25 or 100/0 percent goat meat/beef...

  9. Portuguese traditional sausage, Alheira, made with diffrent meat: sensory evaluation and texture.

    OpenAIRE

    Elias, Miguel; Agulheiro-Santos, Ana Cristina

    2013-01-01

    At a Portuguese traditional meat plant 6 different formulas were used to produce “alheira”, a Portuguese traditional fermented sausage, from the north region, usually made with chopped meat from pork and poultry and with bread. Results from TPA suggest that texture of “alheiras” made with meat from poultry (more common) or Alentejano pig breed (never done before) are similar while “alheiras” made with extreme beef meat showed different textural characteristics comparing with the others. C...

  10. Composition and Fatty Acid Profile of Goat Meat Sausages with Added Rice Bran

    OpenAIRE

    Fatemeh Malekian; Margarita Khachaturyan; Sebhatu Gebrelul; Henson, James F.

    2014-01-01

    A scientific consensus on the relationship between obesity, obesity related diseases, and diet has emerged. One of the factors is overconsumption of the red meats such as pork and beef. Goat meat has the potential to replace these traditionally consumed meats. Rice bran is a rich source of antioxidants such as vitamin E. In this study, goat meat sausages were formulated to contain 0, 1.5 or 3 percent stabilized rice bran. Proximate and fatty acid composition, α-tocopherol, cholesterol concent...

  11. Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition

    Directory of Open Access Journals (Sweden)

    Carlos Pasqualin Cavalheiro

    2013-12-01

    Full Text Available The aim of this study was to determine the colorimetric and sensory characteristics of a fermented cured sausage containing ostrich meat (Struthio camelus and pork meat. Four treatments were performed: one with no ostrich meat (TC and the others containing 19.08 (T1, 38.34 (T2, and 57.60% (T3 of ostrich meat and pork meat. Colorimetric analyses were measuring L*, a*, b*, C*, and hº. Sensory analysis was conducted assessing color, aroma, flavor, and texture at the end of the sausages' processing. The sausages containing ostrich meat were statistically different from the control in the instrumental colorimetric analysis. In the sensory analysis, no significant differences were observed between the treatments for aroma, flavor, and texture. However, significant differences were found in the color of the sausages due to the high myoglobin content present in the ostrich meat, which resulted in a very dark color in the treatment with the highest percentage of this type of meat.

  12. Differences between spent hens of different genotype in performance, meat yield and suitability of the meat for sausage production.

    Science.gov (United States)

    Loetscher, Y; Albiker, D; Stephan, R; Kreuzer, M; Messikommer, R E

    2015-02-01

    The valorization of spent hens via the food chain has some major limitations, which include low meat yield and tough meat. The latter issue can be overcome by producing convenience foods; the first may be alleviated by employing a genotype with higher meatiness. To quantitatively compare two common layer genotypes in production performance, meat yield and sausage quality, 2200 57 weeks old Institut de Sélection Animale (ISA) Warren and Dekalb White hens each were investigated during the last 60 days of egg laying. The hens were housed in an aviary system in 2×10 compartments (10 compartments/each genotype). Measurements included feed intake, laying performance, egg weight and feed conversion ratio as measured per compartment. BW was determined twice on 10 animals per compartment. Finally, two sub-groups of five hens per compartment were slaughtered, meat yield was recorded and bratwurst-type sausages were produced (n=20 per genotype). Fat proportion, cooking loss, connective tissue properties and Kramer shear energy were measured. After 1, 4, 7 and 10 months of frozen storage, oxidative stability (thiobarbituric acid reactive substances (TBARS)) and microbiological status were determined as shelf-life related criteria. ANOVA was performed considering genotype as the main effect. The ISA Warren hens were inferior in laying performance (-11%) and feed conversion ratio (+10%) compared with Dekalb White, but had the same feed intake. The ISA Warren had higher BW and carcass weight than the Dekalb White. Carcass yield was higher by 5.9%. There were 80 g (23%) more meat available for sausage production from ISA Warren compared with Dekalb White. Sausages prepared from meat of ISA Warren hens contained less fat than those from Dekalb White, but showed the same cooking loss. Although the collagen proportion of the sausages produced from ISA Warren was lower than from Dekalb White, collagen solubility was lower and shear energy was higher. During the 10 months of frozen

  13. Replacement of mechanically deboned chicken meat with its protein hydrolysate in mortadella-type sausages

    OpenAIRE

    Carlos Pasqualin Cavalheiro; Fernanda Luisa Lüdtke; Flávia Santi Stefanello; Ernesto Hashime Kubota; Nelcindo Nascimento Terra; Leadir Lucy Martins Fries

    2014-01-01

    Mortadella-type sausage manufactured using mechanically deboned chicken meat were reformulated replacing MDCM with increasing amounts of MDCM protein hydrolysates (10%, 20%, and 30%), and their physicochemical, microbiological, and sensorial characteristics were evaluated for 60 days of storage at 4 °C. The higher substitutions resulted in sausages more susceptible to lipid oxidation with higher TBARS values during storage; however, these values were lower than the organoleptic perception thr...

  14. Nutritional characteristics and consumer acceptability of sausages with different combinations of goat and beef meats

    Directory of Open Access Journals (Sweden)

    Fatemeh Malekian

    2016-01-01

    Full Text Available Background: Obesity and cardiovascular heart diseases are growing problems in the United States. This is partially due to the consumption of the primary red meats such as pork and beef. Goat meat has the potential to replace these traditionally consumed meats. Rice bran is a rich source of antioxidants such as vitamin E and can be utilized as a binder in meat and meat products. Methods: Goat meat/beef sausages were formulated to contain either 50/50, 75/25 or 100/0 percent goat meat/beef, with either no added rice bran (NRB or 3 percent stabilized rice bran (RB. Proximate analysis, fatty acids, -tocopherol and cholesterol concentrations of the six cooked formulations were determined. The six sausage formulations were compared in a consumer acceptability taste test. Results: The fat concentration of the NRB and RB formulations decreased linearly with increasing percentages of goat meat (p < 0.001. The sum of the saturated fatty acids decreased linearly with increasing percentages of goat meat (p < 0.01. Polyunsaturated fatty acids, omega-3 and omega-6 fatty acid and conjugated linoleic acid concentrations increased linearly (p < 0.05 with increasing percentages of goat meat in both the NRB and RB sausage formulations. The α-tocopherol concentration of the NRB formulations did not change across the goat meat percentages, but in the RB formulations it increased linearly with increasing percentages of goat meat (p < 0.001. The cholesterol concentration decreased linearly with increasing percentages of goat meat in both the NRB and RB formulations (p <0.01, < 0.05 respectively. The tasters preferred the NRB with higher goat meat percentage to the RB formulations. Conclusions: The NRB and RB sausage formulations with higher percentages of goat meat had higher concentrations of -tocopherol, CLA (18:2 cis 9 Trans 11, total n-3, total PUFA, total n-3/total n-6 ratio, and a lower cholesterol concentration. The RB sausage formulations with higher

  15. 9 CFR 327.21 - Inspection procedures for chilled fresh and frozen boneless manufacturing meat.

    Science.gov (United States)

    2010-01-01

    ... fresh and frozen boneless manufacturing meat. 327.21 Section 327.21 Animals and Animal Products FOOD... MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION IMPORTED PRODUCTS § 327.21 Inspection procedures for chilled fresh and frozen boneless manufacturing meat. (a)...

  16. Effect of high pressure processing on textural and microbiological quality of pink perch (Nemipterus japonicus) sausage during chilled storage

    Science.gov (United States)

    Kunnath, Sarika; Panda, Satyen Kumar; Jaganath, Bindu; Gudipati, Venkateshwarlu

    2015-10-01

    The non-thermal high pressure (HP) processing was studied on fish sausage to enhance the quality during chilled storage. Pink perch (Nemipterus japonicus) sausages, packed in poly amide casing under vacuum were subjected to 400, 500 and 600 MPa pressures (dwell time: 10 min and ramp rate: 300 MPa/min) and compared with heat-set samples for physico-chemical and microbial quality parameters. Pressurized samples formed softer and glossier gels with a slight reduction in water-holding capacity. HP made the texture of sausage softer, cohesive and less chewy and gummier than heat-treated ones. Folding test seen higher acceptance values in samples treated at 500 and 600 MPa, during storage. Maximum log reduction in microbial count was observed in 600 MPa immediately, and significant difference in cooked and pressurized sausages was seen only up to 7th day. This revealed the potential application of HP in replacing conventional heat treatment for sausages preparation with enhanced shelf-life.

  17. Replacement of mechanically deboned chicken meat with its protein hydrolysate in mortadella-type sausages

    Directory of Open Access Journals (Sweden)

    Carlos Pasqualin Cavalheiro

    2014-09-01

    Full Text Available Mortadella-type sausage manufactured using mechanically deboned chicken meat were reformulated replacing MDCM with increasing amounts of MDCM protein hydrolysates (10%, 20%, and 30%, and their physicochemical, microbiological, and sensorial characteristics were evaluated for 60 days of storage at 4 °C. The higher substitutions resulted in sausages more susceptible to lipid oxidation with higher TBARS values during storage; however, these values were lower than the organoleptic perception threshold. The sausages were darker and less red, with lower lightness (L* and redness (a* values than those of the control treatment. They had soft texture, which was evidenced by both the instrumental and sensory analysis. Therefore, the formulation containing 10% of MDCM protein hydrolysates proved to be the most suitable for mortadella-type sausage elaboration.

  18. The influence of extracts on the durability of different ground meats and sausages

    OpenAIRE

    Kuzelov, Aco; Andronikov, Darko; Sofijanova, Elenica; Taskov, Nako; Naseva, Dijana; Saneva, Dusica; Kletnikoski, Petar

    2014-01-01

    According to the Book of Rules of Agency for Food and Veterinary published in Official Gazette No. 63, 2013, sales of minced meat in retail facilities may be made only if it is previously packed in appropriate containers. In this project, for the first time an application of different extracts of vegetable origin - basil, garlic and muscat flower will be performed in order to extend the shelf life of sausages, minced meat and shaped products thereof (obtained from different animals). At the s...

  19. Development of shelf-stable meat sausages using gamma irradiation

    International Nuclear Information System (INIS)

    Irradiation techniques have been applied in development of ready to eat or shelf stable sausages. These sausages can be eaten directly without the need for prior heating or cooking procedure and displayed in the room temperature on the shelves of the retailers without frozen facilities. This study was designed to investigate the acceptability and microbial status of packed ready to eat sausages that had been sterilized using gamma irradiation at MINTec-Sinagama. Packed pre-cooked sausage samples (sealed in plastic-polyethylene individually) were irradiated with different doses of 2.5 kGy, 3.5 kGy and 5.5 kGy. Acceptability of the sausages was determined through sensory evaluation by 30 members of untrained panelists comprising of staffs of MINT. A 5 points hedonic rating scale was used. The attributes evaluated were rancidity, texture, chewiness, juiciness, aroma, colour, shape and overall acceptance. Samples irradiated with doses 3.5 kGy were the most acceptable followed by samples irradiated with doses 2.5 kGy and 5.5 kGy respectively. Irradiation with doses up to 2.5 kGy will virtually eliminate disease-causing microorganisms and pathogens. The total microbial count, detection of Salmonella, Escherichia coli, Staphylococcus aureus and fungi in these samples were determined and discussed. (Author)

  20. Effect of the Partial Substitution of Meat with Irradiated Sunflower Meal on the Quality of Sausage

    International Nuclear Information System (INIS)

    This work aims to study the effect of partial substitution of meat with gamma irradiated sunflower meal in the manufacturing of sausage. On the sensory and physical properties of manufactured sausage, Therefore, sunflower meal sample was divided into four groups and exposed to gamma irradiation at doses 0 , 4 , 8 and 12 kGy ( for improving the digestibility and functional properties protein of sunflower meal ). The polyphenol content in-vitro protein digestibility (I.V.P.D), water absorption fat absorption and emulsion capacity of irradiated sunflower meal were determined .The obtained results indicated that the 12 kGy gamma irradiation dose was the most effective treatment for removing the total polyphenol as the removal percentage reached to 100%, and sequently increased the protein digestibility of sunflower to 83.24%, also the water fat absorption and emulsion capacity were markedly increased. Therefore the irradiated sample at 12 kGy was chosen for the treatment of sunflower meal using in manufacturing sausage at 2, 4 and 8% substitution level .The organoleptic evaluation of sausage samples under investigation showed that the sausage contained irradiated sunflower meal at dose of 12 kGy at 2% substitution level attained high scores in color and aroma and had the highest scores in taste and texture in comparison with the control (natural sausage ). Also it could be concluded that 2% irradiated sunflower meal at dose of 12 kGy might be used as a replacer of frozen meat in manufacturing of sausage without any adverse effect on its sensory, physical and chemical properties.

  1. Effect of the partial substitution of meat with irradiated sunflower meal on the quality of sausage

    International Nuclear Information System (INIS)

    This work aims to study the effect of partial substitution of meat with gamma irradiated sunflower meal in the manufacturing of sausage. On the sensory and physical properties of manufactured sausage, Therefore, sunflower meal sample was divided into four groups and exposed to gamma irradiation at doses 0, 4, 8 and 12 kGy ( for improving the digestibility and functional properties protein of sunflower meal ). The polyphcnol content in-vitro protein digestibility (I.V.P.D), water absorption fat absorption and emulsion capacity of irradiated sunflower meal were determined. The obtained results indicated that the 12 kGy gamma irradiation . dose was the most effective treatment for removing the total polyphenol as the, removal percentage reached to 100%, and sequently increased the protein digestibility of sunflower to 83.24%, also the water fat absorption and emulsion capacity were markedly increased. Therefore the irradiated sample at 12 kGy was chosen for the treatment of sunflower meal using in manufacturing sausage at 2, 4 and 8% substitution level. The organoleptic evaluation of sausage samples under investigation showed that the sausage contained irradiated sunflower meal at dose of 12 kGy at 2% substitution level attained high scores in color and aroma and had the highest scores in taste and texture in comparison with the control (natural sausage ). Also it could be concluded that 2% irradiated sunflower meal at dose of 12 kGy might be used as a replacer of frozen meat in manufacturing of sausage without any adverse effect on its sensory, physical and chemical properties

  2. Analytical Method for Differentiation of Chilled and Frozen-Thawed Chicken Meat

    OpenAIRE

    Ivanova Ivelina; Ivanov Galin; Shikov Vasil; Ivanova Snezhana

    2014-01-01

    : Chilled and frozen chicken breast and thigh meat were stored at +4±1 oC and - 20±1 oC, respectively. Maillard reaction between ribose and meat proteins of the chicken samples was initiated. The changes in the ribose-induced Maillard reaction rate during chilled and frozen storage of chicken meat were evaluated on the bases of corrected absorbance values (A420*) and bovine melanoidin equivalent values (mg BME/g). Application of BME as a measure of ribose-induced Maillard reaction rate enable...

  3. The Relationships between Rheological Properties and Structural Changes of Chilled Abalone Meat

    Institute of Scientific and Technical Information of China (English)

    GAO Xin; ZHANG Zhaohui; TANG Zhixu; TASHIRO Yuri; OGAWA Hiroo

    2003-01-01

    The quantitative correlation between theological properties and structural characteristic values of chilled abalone meat was studied. Structural changes were observed, and these values were enumerated using image processing and analysis technique. Structural changes in the myofibrils and collagen fibrils were the greatest in chilling for 24 h. After chilling for 48 h, similar structures of vertical and cross sections were observed. For chilling from 0h to 72h, the instantaneous modulus E0 of the both section meat decreases gradually with time, but no significant differences were observed after chilling for 48 h.The relaxation time and viscosity of both sections attained the same values for the same chilling time, but increased gradually with increasing chilling time. Meanwhile, a negative correlation between the structural characteristic values (Dm, Am,Rvm), and rheological properties (E1,τi,η1) clearly exists. Some logarithmic expressions have been obtained for these negative correlations. These results suggest that the difference in rheological properties between the cross and vertical sections was mainly due to the structural changes of myofibrils and collagen fibrils, and rheological properties are influenced quantitatively by the structural characteristic values for chilling from 0 h to 72 h.

  4. Comparison of textural atributes of selected meat sausages using instrumental analysis

    Directory of Open Access Journals (Sweden)

    Vladimír Vietoris

    2013-03-01

    Full Text Available Normal 0 21 false false false SK X-NONE X-NONE The aim of the study was to compare textural atributes of selected meat sausages using instrumental analysis. For this purpose, seven different meat sausage samples were treated by instrumental analysis, by the use of Warner-Bratzler probe,  to find differences for two selected textural parameter firmness and work of shear. As expected, various values of mentioned atributes were obtained for different samples tested in fresh stage and after storage under controlled conditions (48 hrs., 30 °C temp., and 60 % R.H. before and after cooking. For statistical evaluation of results, paired T test was used, statistically significant differences were taken at pdoi:10.5219/273

  5. Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal

    Directory of Open Access Journals (Sweden)

    KMR de Souza

    2011-03-01

    Full Text Available The aim of this study was to evaluate the viability of the use of spent laying hens' meat in the manufacturing of mortadella-type sausages with healthy appeal by using vegetable oil instead of animal fat. 120 Hy-line® layer hens were distributed in a completely randomized design into two treatments of six replicates with ten birds each. The treatments were birds from light Hy-line® W36 and semi-heavy Hy-line® Brown lines. Cold carcass, wing, breast and leg fillets yields were determined. Dry matter, protein, and lipid contents were determined in breast and leg fillets. The breast and legg fillets of three replicates per treatment were used to manufacture mortadella. After processing, sausages were evaluated for proximal composition, objective color, microbiological parameters, fatty acid profile and sensory acceptance. The meat of light and semi-heavy spent hens presented good yield and composition, allowing it to be used as raw material for the manufacture of processed products. Mortadellas were safe from microbiological point of view, and those made with semi-heavy hens fillets were redder and better accepted by consumers. Values for all sensory attributes were evaluated over score 5 (neither liked nor disliked. Both products presented high polyunsaturated fatty acid contents and good polyunsaturated to saturated fatty acid ratio. The excellent potential for the use of meat from spent layer hens of both varieties in the manufacturing of healthier mortadella-type sausage was demonstrated.

  6. preservation of irradiated mechanically separated turkey hen meat based Vienna sausages

    International Nuclear Information System (INIS)

    This study evaluates the influence of growing doses of irradiation on the microbiological quality (pathogenic bacteria, faecal contaminants, total germs) and the physical and chemical characteristics (pH, humidity, total free fat materials, chloride and protein) of mechanically separated turkey hen meat. This study also permitted the measuring of the effects of incorporation of mechanical y separated turkey hen meat irradiated at 5 KGy on the microbiological, physical, chemical and structural qualities of Vienna sausages, as manufactured in a private company in Tunis (author)

  7. Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat.

    Science.gov (United States)

    Omer, M K; Prieto, B; Rendueles, E; Alvarez-Ordoñez, A; Lunde, K; Alvseike, O; Prieto, M

    2015-10-01

    The aim of this trial was to describe physicochemical, microbiological and organoleptic characteristics of dry fermented sausages produced from high hydrostatic pressure (HHP) pre-processed trimmings. During ripening of the meat products pH, weight, water activity (aw), and several microbiological parameters were measured at zero, eight, fifteen days and after 6weeks. Sensory characteristics were estimated at day 15 and after six weeks by a test panel by using several sensory tests. Enterobacteriaceae were not detected in sausages from HHP-processed trimmings. Fermentation was little affected, but weight and aw of the HHP-processed sausages decreased faster during ripening. HHP-treated sausages were consistently less favoured than non HHP-treated sausages, but the strategy may be an alternative approach if the process is optimized. PMID:26093224

  8. Functional Characteristics of Spent Duck Meat for Use in Emulsion-Type Meat Products

    OpenAIRE

    Juni Sumarmono; Samsu Wasito

    2010-01-01

    Spent ducks produce nutritive meat; however the meat possesses undesirable characteristics such as strong odor and tough. Hence, appropriate yet simple processing technologies need to be developed in order to maximize the use of duck meat. The experiment was conducted to evaluate functional characteristics of spent duck meat as raw material for the production of emulsion-type meat products, such as nugget and sausage. Chilled carcasses of 96 spent ducks were deboned manually, then mixed thor...

  9. Chills

    Science.gov (United States)

    Chills refers to feeling cold after being in a cold environment. The word can also refer to ... Chills (shivering) may occur at the beginning of an infection. They are most often associated with a ...

  10. Waste utilization of apple pomace as a source of functional ingredient in buffalo meat sausage

    Directory of Open Access Journals (Sweden)

    Kaiser Younis

    2015-12-01

    Full Text Available Apple pomace was analyzed for its proximate analysis which showed protein content of 4.50% and total dietary fiber of 62.67%. Its functional properties were also carried out which showed high water- and oil-holding capacity of 3.89 gH2O g−1 Solid and 1.92 ml g−1, respectively. Its antimicrobial activity was also found against S. aureus, P. aeruginosa, and L. monocytogenes. Further, it has shown lower in vitro glucose retardation index. Buffalo meat sausages incorporated with apple pomace powder showed high cooking yield and emulsion stability of 94.46% and 74.70, respectively, as compared to control sausage. Additionally, the dietary fiber content got enhanced with the incorporation of apple pomace powder as expected.

  11. Evaluation of quality parameters of sausages made with rabbit meat, lamb and pork, added with wheat fiber

    Directory of Open Access Journals (Sweden)

    Jorge E. Cobos-Velazsco

    2014-06-01

    Full Text Available The difference among animal species with which chorizo is made, resulting in changes in the techno-functional properties that affect the process and acceptance of product. Sausages made with meat from rabbit, pork and lamb sources were added with wheat fiber and dried at water activity of 0.94. The moisture content was not affected by the source, but it was reduced when fiber was added. The sausages without fiber showed a lower fat content than those samples with fiber. They can be considered stable at room temperature due to their acidity and drying degree. Regarding to the weight loss and diameter of the sausage parameters, there were no differences between source types, however, a reduction of diameter was observed with the addition of fiber. Sausages with lamb meat and fiber showed an increase in oxidation. Higher values of luminosity were obtained in pork sausages. The most preferred samples were the pork meat sausages with the presence of fiber.

  12. Survival of experimentally induced Toxoplasma gondii tissue cysts in vacuum packed goat meat and dry fermented goat meat sausages.

    Science.gov (United States)

    Neumayerová, Helena; Juránková, Jana; Saláková, Alena; Gallas, Leo; Kovařčík, Kamil; Koudela, Břetislav

    2014-05-01

    Ingestion of raw or undercooked meat is a potential source of human toxoplasmosis. The aim of this study was to determine the viability of Toxoplasma gondii cysts in vacuum packed (VP) goat meat and in dry fermented sausages (DFS), and evaluate certain physical and chemical parameters, like water activity (aw), pH value, content of salt, dry matter and fat. A portion of muscle tissue from experimentally infected animals was used for production of VP meat with or without addition of 2.5% curing salt, and stored at 4 °C or at -20 °C. Results of bioassay showed that, samples of vacuum packed Toxoplasma positive meat without salt addition were alive after six weeks at 4 °C. Incubation at -20 °C supported the viability after 3 h, but not after 4 h. After 7 days in 2.5% of curing salt, samples of T. gondii VP goat meat were still viable, but not after 14 days at 4 °C. All the DFS samples were not positive for infective cysts which mean that, they do not pose a risk of T. gondii transmission. These data suggest that vacuum packaging increases the survival of T. gondii cysts. PMID:24387851

  13. Analysis and Optimization of the Production Process of Cooked Sausage Meat Matrices

    Science.gov (United States)

    Diez, L.; Rauh, C.; Delgado, A.

    2010-09-01

    In the production of cooked sausages a critical step for product quality is the cutting process, where the comminuting and mixing of meat, fat, ice and spices are carried out. These processes take usually place in bowl cutters, which main control parameters are the working time, knife geometry (shape and sharpness) and rotational velocities of the knives and the bowl. The choice of the geometry and sharpness of the knives influences not only the meat matrix properties (mechanical, rheological, etc.) and, as a consequence, the sensory value of the sausages (size of connective tissue particles, water binding, etc.), but also the energetic demand for the production. However, the cutting process proves to be understood only fragmentarily due to the complex colloid chemical and mechanical behavior of the product. This is documented on the one hand by numerous knife types on the market, extremely empirical approach during determination of geometry and process parameters in practice as well as, on the other hand, by contradictory statements and explanation approaches of observed phenomena present in literature. The present contribution applies numerical simulations to analyze thermo fluid mechanical phenomena, e.g. shear stresses, during the cutting process of the non-Newtonian meat matrix. Combining these results with selected experimental investigations from literature, e.g. sensory properties, knife geometry, velocity of the knife and bowl, improvements of the cutting and mixing process are proposed using cognitive algorithms (Artificial neural networks) aiming at an optimization regarding energy and time demand and product quality.

  14. Analytical Method for Differentiation of Chilled and Frozen-Thawed Chicken Meat

    Directory of Open Access Journals (Sweden)

    Ivanova Ivelina

    2014-12-01

    Full Text Available : Chilled and frozen chicken breast and thigh meat were stored at +4±1 oC and - 20±1 oC, respectively. Maillard reaction between ribose and meat proteins of the chicken samples was initiated. The changes in the ribose-induced Maillard reaction rate during chilled and frozen storage of chicken meat were evaluated on the bases of corrected absorbance values (A420* and bovine melanoidin equivalent values (mg BME/g. Application of BME as a measure of ribose-induced Maillard reaction rate enables comparability of the data obtained by different spectrophotometers. It was found that the BME values of chicken meat frozen stored for more than 15 days were significantly (P<0.05 lower than BME values of chilled-stored samples. According to the suggested threshold limit values the chicken thigh and breast meat with BME values lower than 30 mg BME/g and 51 mg BME/g, respectively could be classified as frozen-thawed.

  15. Moscow wholesale market meat delicacies and sausages in late 1999 and early 2000.

    OpenAIRE

    Sidorchuk, Roman

    2010-01-01

    The main goal of our marketing research is to obtain an overview of the status of the Moscow wholesale market meat delicacies and sausages at the end of 2000. The study was laid expert method, which includes: choice of the form the survey of experts, the definition of the structure and strength of the expert group, the development of survey methodology, survey, list of problems. By the expert survey involved managers and specialists, who know how deeply the problem of organization as a whole,...

  16. Microbiological shelf life of fresh, chilled reindeer meat (M. longissimus dorsi

    Directory of Open Access Journals (Sweden)

    Eva Wiklund

    2011-04-01

    Full Text Available In this pilot study loin muscles (M. longissimus dorsi from six reindeer calves (aged 4 months were used to determine shelf life of fresh, chilled reindeer meat stored at +4 °C, measured as microbiological quality (aerobic microorganisms and Escherichia coli. The loins were collected at boning 3 days post slaughter and divided in five pieces that were randomly assigned to five different storage times; sampling directly after packaging and after chilled storage for 2, 3, 4 and 5 weeks at +4 °C. Samples were vacuum packaged and transported chilled to Hjortens Laboratory in Östersund, Sweden (accredited by SWEDAC according to SS-EN ISO/IEC 17025:2005 for food analysis where the storage, microbiological sampling and analysis took place according to the protocols of Nordic Committee on Food Analysis (NMKL. The total amount of aerobic microorganisms at the first sampling directly after packaging (three days post slaughter was 3.4 ± 0.3 log10 CFU/g. After two and three weeks of vacuum packaged chilled storage at +4°C the microbiological quality of the samples was on the border-line to poor (6.8 ± 0.3 log10 CFU/g. At four and five weeks of chilled storage the levels of aerobic microorganisms were significantly highest (P≤0.05 and the limit for acceptable quality of 7 log10 CFU/g aerobic bacteria had been passed (7.3 ± 0.3 log10 CFU/g and 7.8 ± 0.3 log10 CFU/g, respectively. Very few of the reindeer meat samples were contaminated with Escherichia coli bacteria. The results from the present pilot study suggest that storage time for vacuum packaged fresh, chilled reindeer meat should not exceed 3 weeks at a temperature of +4 °C.

  17. Consumers' perception and acceptance of boiled and fermented sausages from strongly boar tainted meat.

    Science.gov (United States)

    Meier-Dinkel, Lisa; Gertheiss, Jan; Schnäckel, Wolfram; Mörlein, Daniel

    2016-08-01

    Characteristic off-flavours may occur in uncastrated male pigs depending on the accumulation of androstenone and skatole. Feasible processing of strongly tainted carcasses is challenging but gains in importance due to the European ban on piglet castration in 2018. This paper investigates consumers' acceptability of two sausage types: (a) emulsion-type (BOILED) and (b) smoked raw-fermented (FERM). Liking (9 point scales) and flavour perception (check-all-that-apply with both, typical and negatively connoted sensory terms) were evaluated by 120 consumers (within-subject design). Proportion of tainted boar meat (0, 50, 100%) affected overall liking of BOILED, F (2, 238)=23.22, P<.001, but not of FERM sausages, F (2, 238)=0.89, P=.414. Consumers described the flavour of BOILED-100 as strong and sweaty. In conclusion, FERM products seem promising for processing of tainted carcasses whereas formulations must be optimized for BOILED in order to eliminate perceptible off-flavours. Boar taint rejection thresholds may be higher for processed than those suggested for unprocessed meat cuts. PMID:27038338

  18. Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels.

    Science.gov (United States)

    Leite, Ana; Rodrigues, Sandra; Pereira, Etelvina; Paulos, Kátia; Oliveira, António Filipe; Lorenzo, José Manuel; Teixeira, Alfredo

    2015-07-01

    The effect of three pork backfat levels (0% vs. 10% vs. 30%) on chemical composition, fatty acid profile and sensory properties on sheep and goat meat sausages was studied. All physicochemical parameters were affected by the addition of pork backfat in both types of sausages. Sausages manufactured with 30% of pork backfat showed the lowest moisture and protein contents and the highest total fat content. The lower a(w) values in sausages manufactured with higher fat content while in pH happened the reverse situation. The addition of pork backfat modified the total fatty acid profile, prompting a significant drop in the relative percentages of C14:0, C16:0, C17:0, C17:1, C18:0 and TVA (trans-vaccenic acid), together with a marked increase in oleic and linoleic acids. Finally, in goat sausages, the fat content significantly affected sensory parameters: taste, texture and overall acceptability (P<0.05). As expected, all physicochemical parameters were affected by the addition of pork backfat in both types of sausages. PMID:25839884

  19. Evaluation of quality parameters of sausages made with rabbit meat, lamb and pork, added with wheat fiber

    OpenAIRE

    Jorge E. Cobos-Velazsco; Sergio Soto-Simental; Rosa H. Alfaro-Rodriguez; et alias

    2014-01-01

    The difference among animal species with which chorizo is made, resulting in changes in the techno-functional properties that affect the process and acceptance of product. Sausages made with meat from rabbit, pork and lamb sources were added with wheat fiber and dried at water activity of 0.94. The moisture content was not affected by the source, but it was reduced when fiber was added. The sausages without fiber showed a lower fat content than those samples with fiber. They can be considered...

  20. Irradiation of meat products, chicken and use of irradiated spices for sausages

    Energy Technology Data Exchange (ETDEWEB)

    Kiss, I.F.; Beczner, J.; Zachariev, Gy. (Central Food Research Inst., Budapest (Hungary)); Kovacs, S. (Veterinary and Food Control Centre, Budapest (Hungary))

    1990-01-01

    The shelf-life of packed minced meat has been increased at least threefold at 4{sup 0}C by applying a 2 kGy dose. Results have been confirmed by detailed quantitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated and irradiated samples. The optimal average dose was 4 kGy for packed-frozen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterobacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. in 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices. (author).

  1. Irradiation of meat products, chicken and use of irradiated spices for sausages

    International Nuclear Information System (INIS)

    The shelf-life of packed minced meat has been increased at least threefold at 40C by applying a 2 kGy dose. Results have been confirmed by detailed quantitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated and irradiated samples. The optimal average dose was 4 kGy for packed-frozen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterobacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. in 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices. (author)

  2. Quantitative Risk Assessment of Human Trichinellosis Caused by Consumption of Pork Meat Sausages in Argentina.

    Science.gov (United States)

    Sequeira, G J; Zbrun, M V; Soto, L P; Astesana, D M; Blajman, J E; Rosmini, M R; Frizzo, L S; Signorini, M L

    2016-03-01

    In Argentina, there are three known species of genus Trichinella; however, Trichinella spiralis is most commonly associated with domestic pigs and it is recognized as the main cause of human trichinellosis by the consumption of products made with raw or insufficiently cooked pork meat. In some areas of Argentina, this disease is endemic and it is thus necessary to develop a more effective programme of prevention and control. Here, we developed a quantitative risk assessment of human trichinellosis following pork meat sausage consumption, which may be used to identify the stages with greater impact on the probability of acquiring the disease. The quantitative model was designed to describe the conditions in which the meat is produced, processed, transported, stored, sold and consumed in Argentina. The model predicted a risk of human trichinellosis of 4.88 × 10(-6) and an estimated annual number of trichinellosis cases of 109. The risk of human trichinellosis was sensitive to the number of Trichinella larvae that effectively survived the storage period (r = 0.89), the average probability of infection (PPinf ) (r = 0.44) and the storage time (Storage) (r = 0.08). This model allowed assessing the impact of different factors influencing the risk of acquiring trichinellosis. The model may thus help to select possible strategies to reduce the risk in the chain of by-products of pork production. PMID:26227185

  3. Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains.

    Science.gov (United States)

    Cano-García, Liliana; Rivera-Jiménez, Silvia; Belloch, Carmela; Flores, Mónica

    2014-05-15

    The ability of seven Debaryomyces hansenii strains to generate aroma compounds in a fermented sausage model system was evaluated. The presence of the yeast, in the inoculated models, was confirmed by PCR amplification of M13 minisatellite. Volatile compounds production was analysed using Solid Phase Micro-Extraction and gas chromatography/mass spectrometry. Forty volatile compounds were detected, quantified and their odour activity values (OAVs) calculated. All volatile compounds increased during time in the inoculated models although significant differences were found amongst them. Ester and sulphur production was strongly dependent on the strain inoculated. D. hansenii P2 and M6 strains were the highest producers of sulphur compounds where dimethyl disulphide and dimethyl trisulfide were the most prominent aroma components identified by their OAVs whereas, M4 showed the highest OAVs for ester compounds followed by the P2 strain. The meat model system has been useful to show the real ability of yeast strains to produce aroma compounds. PMID:24423545

  4. Elimination of Listeria monocytogenes in sausage meat by combination treatment: Radiation and radiation-resistant bacteriocins

    International Nuclear Information System (INIS)

    Two new bacteria were isolated from human feces and were designated MT 104 and MT 162. They were able to produce bacteriocins that are active against five strains of Listeria monocytogenes. Bacteriocins produced by these isolated strains had 100% and 82.35% residual activity when they were treated by gamma radiation at doses of 4 and 40 kGy, respectively. A reduction of 1.0, 1.5 and 3 log CFU/g of L. monocytogenes was observed in sausage meat when treated with bacteriocins from MT 104, MT 162, and nisin, respectively. For synergic effect, the D10 value in presence of the bacteriocins produced by MT 104 showed a 1.08 fold increased relative sensitivity of L. monocytogenes as compared to control after 5 days. The highest synergic effect was observed in presence of nisin which led to 1.61 fold increased relative sensitivity. Combined treatments with nisin and γ-irradiation showed a synergic antimicrobial effect in meat after 24 h and 5 days of storage. A synergic effect was observed only after 5 days at 4 °C for the bacteriocin from MT 104, as compared to the bacteriocin produced by MT 162 that had only an additive antimicrobial effect in all conditions.

  5. Elimination of Listeria monocytogenes in sausage meat by combination treatment: Radiation and radiation-resistant bacteriocins

    Science.gov (United States)

    Turgis, Mélanie; Stotz, Viviane; Dupont, Claude; Salmieri, Stéphane; Khan, Ruhul A.; Lacroix, Monique

    2012-08-01

    Two new bacteria were isolated from human feces and were designated MT 104 and MT 162. They were able to produce bacteriocins that are active against five strains of Listeria monocytogenes. Bacteriocins produced by these isolated strains had 100% and 82.35% residual activity when they were treated by gamma radiation at doses of 4 and 40 kGy, respectively. A reduction of 1.0, 1.5 and 3 log CFU/g of L. monocytogenes was observed in sausage meat when treated with bacteriocins from MT 104, MT 162, and nisin, respectively. For synergic effect, the D10 value in presence of the bacteriocins produced by MT 104 showed a 1.08 fold increased relative sensitivity of L. monocytogenes as compared to control after 5 days. The highest synergic effect was observed in presence of nisin which led to 1.61 fold increased relative sensitivity. Combined treatments with nisin and γ-irradiation showed a synergic antimicrobial effect in meat after 24 h and 5 days of storage. A synergic effect was observed only after 5 days at 4 °C for the bacteriocin from MT 104, as compared to the bacteriocin produced by MT 162 that had only an additive antimicrobial effect in all conditions.

  6. Application and Development of Preservation Technology on Chilled Meat%保鲜技术在冷却肉中的应用与发展

    Institute of Scientific and Technical Information of China (English)

    陈立德; 陈峰

    2009-01-01

    冷却肉是未来肉品消费的趋势.本文综述了冷却肉保鲜技术的机理和特点,以期能对冷却肉保鲜技术的进一步研究提供参考.%The trend of meat consumption is chilled meat in the future.This paper reviews the preservation technology of chilled meat and characteristics,with a view to the preservation of chilled meat provide reference for further study.

  7. Effect of gamma irradiation on microbial load, chemical and sensory properties of chicken kabab and sausage; as prepared chilled meals

    International Nuclear Information System (INIS)

    Chicken kabab and sausage were treated with 0, 2, 4 or 6 kGy doses of gamma irradiation in a 60CO package irradiator. Treated and untreated samples were kept in a refrigerator (1-4 degree centigrade). Microbiological, chemical and sensory characteristics of chicken kabab and sausage were evaluated at 0, 1, 2, 3, 4, and 5 months of storage. Proximate composition and sensory evaluation of the chicken kabab and sausage were also investigated, but only immediately after treatment. Irradiation did not influence the major constituents of chicken kabab and sausage (moisture, protein and fats). Gamma irradiation decreased the microbial load and increased the shelf-life of chicken kabab and sausage. The dose needed to decrease by 1 log cfu/g (D10 value) of Salmonella spp and E coli. numbers were 213 and 400 Gy in chicken kabab, while 345 and 250 Gy in chicken sausage, respectively. The chemical parameters, total acidity, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances (TBARS), which were chosen as the indices of freshness, were all well within the acceptable limit for up to 5 months for chicken kabab and sausage treated with 4 and 6 kGy. Sensory evaluation showed no significant differences between irradiated and non-irradiated samples. (author)

  8. Effect of phosphate and meat (pork) types on the germination and outgrowth of Clostridium perfringens spores during abusive chilling

    Science.gov (United States)

    The effect of blends of phosphates and the pork meat type (pale, soft and exudative, PSE; normal; and dark, firm and dry, DFD) on the germination and outgrowth of Clostridium perfringens during abusive exponential chilling times was evaluated. Two different phosphates, tetrasodium pyrophosphate (TSP...

  9. OXIDATIVE STABILITY OF CHILLED CHICKEN MEAT AFTER FEEDING OF SELECTED PLANTS

    Directory of Open Access Journals (Sweden)

    Mária Martonová

    2010-07-01

    Full Text Available  The effect of feeding of lemon balm (Melissa officinalis, L and combination of yarrow (Achillea millefolium L and hawthorn (Crataegus oxyacantha L on oxidative stability and sensory properties of produced poultry meat was investigated. Sixty one-day-old commercial broiler chicks (ROSS 308 were used in our experiment, divided into 3 groups, and fed 41 days, as follows: control (K was fed with standard diet without supplementation of plants; second group (M was fed with standard diet supplemented with grounded lemon balm in concentration 2 % per 1 kg; and third group was fed with standard diet supplemented with grounded yarrow (2 % and hawthorn (1 %. Results showed that supplementation with lemon balm, and mainly combination of yarrow and hawthorn in the diet significantly caused reduction of lipid oxidation processes in thigh meat during chilling storage of samples. In addition, supplementation of plants in the diet had positive effect on sensory quality of meat of broiler chickens.    doi:10.5219/38 

  10. Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content.

    Science.gov (United States)

    Guàrdia, M D; Guerrero, L; Gelabert, J; Gou, P; Arnau, J

    2006-07-01

    Lowering salt content in meat products is possible from a technological and sensorial point of view, although little information is available about the consumers' attitude and acceptance of these products. Attitude towards low salt meat products, following the Theory of Planned Behaviour (TPB) proposed by Ajzen, was evaluated by 392 consumers. Acceptability of small calibre fermented sausages with 50% molar substitution of NaCl by six different mixtures of KCl (0-50%) and K-lactate (0-50%) and the control (22g NaCl/kg) was determined by 98 consumers. The preference of the previous best two treatments was compared to the batch control by 279 consumers. In general consumers had a positive attitude towards low salt meat products, being higher for women than for men. Women showed stronger ideas and higher Perceived Control on the Behaviour towards reduced sodium meat products than men. Smokers showed lower intense beliefs than non-smokers. Consumers with a basic level of education were more affected by what other people important for them thought they should do. The final model obtained using the Theory of Planned Behaviour showed a good predictive capacity (R(2)=0.60) and a good internal consistency. Regarding the acceptability study, batches with substitution levels of 50% and 40% by K-lactate, showed lower overall acceptance than the control batch. Significant differences in acceptability were found regarding the gender and place of residence of the consumers. The preference study showed no differences between the batch control and batches with 50% KCl and 40% KCl + 10% of K-lactate substitution levels. According to these results and from a sensorial point of view, it is possible to reduce NaCl content in small calibre fermented sausages by 50% and obtain a product acceptable for consumers. PMID:22062487

  11. Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viabilidade de Staphylococcus xylosus isoladas de embutidos artesanais para aplicação como cultivos iniciadores em produtos cárneos

    OpenAIRE

    Ângela Maria Fiorentini; Maristela Cortez Sawitzki; Teresinha Marisa Bertol; Ernani S Sant'Anna

    2009-01-01

    Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viability of Staphylococcus xylosus strains AD1 and U5isolated from natural fermented sausages was investigated as starter cultures in fermented sausages produced in the South Region of Brazil. The study demonstrated that the Staphylococcus xylosus strains AD1 and U5showed significant growth during fermentation, stability over freeze-dried process, negative reaction for st...

  12. Microbiological profiles, pH, and titratable acidity of chorizo and salchichón (two Spanish dry fermented sausages) manufactured with ostrich, deer, or pork meat.

    Science.gov (United States)

    Capita, Rosa; Llorente-Marigómez, Sandra; Prieto, Miguel; Alonso-Calleja, Carlos

    2006-05-01

    Microbial counts, pH, and titratable acidity were determined in 102 Spanish dry fermented sausages (chorizo and salchichón) made with ostrich, deer, or pork meat. Average microbial counts (log CFU per gram) varied from 5.46 +/- 0.24 to 8.25 +/- 0.80 (total viable counts), from 4.79 +/- 0.36 to 7.99 +/- 0.20 (psychrotrophs), from 0.00 +/- 0.00 to 0.99 +/- 1.10 (undetectable values were assumed to be zero) (Enterobacteriaceae), from 0.00 +/- 0.00 to 4.27 +/- 1.47 (enterococci), from 5.15 +/- 1.15 to 8.46 +/- 0.49 (lactic acid bacteria), from 3.08 +/- 0.44 to 6.59 +/- 1.76 (Micrococcaceae), from 2.27 +/- 1.53 to 5.11 +/- 1.81 (molds and yeasts), from 0.00 +/- 0.00 to 2.25 +/- 0.81 (pseudomonads), and from 0.00 +/- 0.00 to 2.78 +/- 0.46 (Brochothrix thermosphacta). Average pH and titratable acidity varied from 5.07 +/- 0.25 to 5.63 +/- 0.51 (pH units) and from 0.30 +/- 0.01 to 0.86 +/- 0.19 (% lactic acid). Both type of sausage (P Sausages made from pork showed the highest microbial loads for total viable counts, psychrotrophs, Enterobacteriaceae, enterococci, lactic acid bacteria, and yeasts and molds. Higher counts were observed only for pseudomonads in ostrich sausages. B. thermosphacta levels were similar for all species of meat. The highest average pH value was observed in sausages made from ostrich meat, and the lowest titratable acidity level was found in pork sausages. PMID:16715825

  13. Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil

    Directory of Open Access Journals (Sweden)

    Bolumar Tomas

    2015-09-01

    Full Text Available The present paper describes the modification of the lipid fraction of dry-cured fermented sausage through fat reduction (35% and fat replacement of animal fat with olive oil (up to 10%. High pressure processing (HPP treated meat was employed as a novel fat replacer to reduce the fat content and as a new strategy to enable a stable incorporation of olive oil in dry-cured fermented sausages. Chemical (proximate composition and fatty acid profile, physical (water retention, structure formation and colour and sensorial (appearance, texture and flavour properties were evaluated. It is concluded that 35% of fat reduction is possible without reduction of consumer acceptability. Moreover, the addition of HPP-treated meat as a fat replacer resulted in good mimic of the fat particles together with good physical and sensory properties. Therefore, it resulted in an effective and clean alternative (no added-additives for fat reduction. However, the incorporation of olive oil either by direct addition (4.3% oil or within a HPP-created protein network (10% oil resulted in unacceptable products since the oil was not properly retained inside the sausage matrix. Further studies are needed to find processing strategies that permit a stable incorporation of liquid plant oils to dry-cured fermented sausage for the development of healthier and more sustainable dry-cured fermented meat products.

  14. Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor).

    Science.gov (United States)

    Supavititpatana, Thawatchai; Apichartsrangkoon, Arunee

    2007-07-01

    Ostrich meat sausages (yor) were subjected to ultra-high pressures of 300, 500 and 700MPa for 40 and 60min at 40 and 60°C. Subsequently the physical properties of the products, colour, released and expressible water, gel strength and stress relaxation as well as their thermal characteristics (by differential scanning calorimeter, DSC) were determined. The effects of pressure, temperature and holding time significantly influenced the L(∗), a(∗) and b(∗) values. The amount of released plus expressible water significantly decreased with increasing pressure, temperature and holding time. The gel strength and equilibrium stress increased with increasing severity of treatment. DSC thermograms indicated that pressures of 700MPa yielded gel networks involving completely denatured protein with the ability to retain water. PMID:22061000

  15. 9 CFR 319.144 - Whole hog sausage.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Whole hog sausage. 319.144 Section 319... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Sausage Generally: Fresh Sausage § 319.144 Whole hog sausage. “Whole Hog Sausage” is sausage prepared with fresh and/or frozen meat from swine...

  16. Microstructure and physical changes in the Mexican cooked lamb meat barbacoa made with chilled and frozen meat.

    Science.gov (United States)

    Estrada-Solís, Joaquín; Figueroa-Rodríguez, Katia A; Figueroa-Sandoval, Benjamín; Hernández-Rosas, Francisco; Hernández-Cazares, Aleida S

    2016-08-01

    Longissimus dorci (LD) samples of different origin (imported and domestic) with pre-treatments (imported meat stored at -18°C for 6months, domestic meat stored at -18°C for 10days, and domestic meat stored at 4°C for 24h) were cooked as barbacoa and frozen using two treatments (air blast and liquid immersion) and then evaluated after 30days of storage. The results showed that the origin and pre-treatment of meat affected L*, a*, instrumental texture and microstructure; that the storage time affected pH, aw, b* and microstructure; and that the freezing treatments did not affect the meat. Overall, the frozen cooked lamb dish barbacoa could present some problems at the conservation stage due to an increase in pH, aw and changes in microstructure; however, the physical traits (color and texture) remained mostly unchanged and depended more on the quality of the raw meat. PMID:27093350

  17. Effect of Glycosylated Nitrosohemoglobin on Quality of Cooked Meat Batters during Chill Storage

    OpenAIRE

    Hongtao Zhang; Peijun Li; Baohua Kong; Qian Liu; Hehong Yang; Juyang Zhao; Yanan Jiang

    2013-01-01

    Sodium nitrite is a key traditional meat-curing agent in meat industry. However, because of its carcinogenicity, the studies about nitrite substitutes have been focused on for many years. In this study, Glycosylated Nitrosohemoglobin (G-NO-Hb) solution synthesized by porcine blood, nitrite and sugar through maillard reaction was applied in cooked meat batters to replace for nitrite. Color difference, Thiobarbituric Acid-Reactive Substances (TBARS) and total Aerobic Plate Count (APC) were dete...

  18. Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat.

    Science.gov (United States)

    Baek, Ki Ho; Utama, Dicky Tri; Lee, Seung Gyu; An, Byoung Ki; Lee, Sung Ki

    2016-06-01

    The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON), 20% canola oil (CA) and 20% flaxseed oil (FL). The pH value of the CA was significantly higher than the others (psausages significantly increased the omega-3 fatty acid content (psausages containing vegetable oil exhibited significantly lower values for saturated fatty acid content and the omega-6 to omega-3 ratios compared to CON (p<0.05). The results show that using canola or flaxseed oils as a pork fat replacer has a high potential to produce healthier products, and notably, the use of canola oil produced characteristics of great emulsion stability and sensory quality. PMID:27004822

  19. Effect of Glycosylated Nitrosohemoglobin on Quality of Cooked Meat Batters during Chill Storage

    Directory of Open Access Journals (Sweden)

    Hongtao Zhang

    2013-01-01

    Full Text Available Sodium nitrite is a key traditional meat-curing agent in meat industry. However, because of its carcinogenicity, the studies about nitrite substitutes have been focused on for many years. In this study, Glycosylated Nitrosohemoglobin (G-NO-Hb solution synthesized by porcine blood, nitrite and sugar through maillard reaction was applied in cooked meat batters to replace for nitrite. Color difference, Thiobarbituric Acid-Reactive Substances (TBARS and total Aerobic Plate Count (APC were determined in order to evaluate the quality of meat batters. UV-Vis spectra analysis showed that the produced pigment through maillard reaction was G-NO-Hb. The a*-values of batters treated with G-NO-Hb showed a significant increase (p0.05, which indicated that the addition of G-NO-Hb contributed to the formation of red pigment in cooked meat batters. Also, both TBARS values and APC of meat batters treated with G-NO-Hb, especially those added with G-NO-Hb solution (6 g nitrite/kg reaction system were significantly lower than the control samples (p<0.05. It revealed that G-NO-Hb was a potential nitrite substitute for coloring, antioxidation and antisepticise during meat curing.

  20. 9 CFR 319.143 - Breakfast sausage.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Breakfast sausage. 319.143 Section 319.143 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY... Breakfast sausage. “Breakfast sausage” is sausage prepared with fresh and/or frozen meat; or fresh...

  1. Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage

    Science.gov (United States)

    2016-01-01

    Procyanidins, which are natural antioxidants and antimicrobials found in grapes, enhance the quality and extend the shelf life of meat. We explored the effects of edible films incorporating procyanidins on pork loin stored for various times. Procyanidins (0, 0.1, and 0.3%, w/w) were incorporated into the edible films. We assessed meat color, pH, levels of volatile basic nitrogen (VBN) and 2-thiobarbituric acid-reactive substances (TBARS), and microbial populations for 14 d. The chromaticities and pH values of pork loin wrapped in film containing procyanidins (0.1% and 0.3%) generally increased (pmeat. PMID:27194932

  2. Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities

    DEFF Research Database (Denmark)

    Gøtterup, Jacob; Olsen, Karsten; Knøchel, Susanne;

    2008-01-01

    Three Staphylococcus strains, S. carnosus, S. simulans and S. saprophyticus, selected due to their varying nitrite and/or nitrate-reductase activities, were used to initiate colour formation during sausage fermentation. During fermentation of sausages with either nitrite or nitrate added, colour...... nitrate depended on the specific Staphylococcus strain. Strains with high nitrate-reductase activity showed a significantly faster rate of pigment formation, but other factors were of influence as well. Product stability for the sliced, packaged sausage was evaluated as surface colour and oxidation...... by autofluorescence and hexanal content, respectively. No significant direct effect of the Staphylococcus addition was observed, however, there was a clear correspondence between high initial amount of MbFeIINO in the different sausages and the colour stability during storage. Autofluorescence data correlated well...

  3. Improvement of turkey breast meat quality and cooked gel functionality using hot-boning, quarter sectioning, crust-freeze-air-chilling and cold-batter-mincing technologies.

    Science.gov (United States)

    Lee, H C; Erasmus, M A; Swanson, J C; Hong, H G; Kang, I

    2016-01-01

    The effect of rapid carcass chilling on breast meat quality was evaluated using commercial (COMM) and random-bred (RB) turkeys. Immediately after slaughter, 48 turkeys from COMM or RB line were randomly subjected to one of four chilling methods: 1) water-immersion chilling (WIC) of the carcasses at 0°C ice slurry, 2) WIC after temperature abuse (TA) of the carcasses at 40°C for 30 min (TA-WIC), 3) hot-boning, quarter sectioning, and crust-freeze-air-chilling (HB-(1)/4CFAC) of breast fillets at -12°C, and 4) HB-(1)/4CFAC of fillets after TA of carcasses (TA-HB-(1)/4CFAC). The TA increased carcass and fillet temperatures by ∼1.3 and ∼4.1°C, respectively, regardless of turkey line, whereas HB-(1)/4CFAC of fillets required 28 and 33% of carcass chilling time for COMM and RB, respectively. During chilling, COMM breast pH rapidly reduced from 6.04 to 5.82, resulting in a significantly lower pH than RB after chilling (P 0.05). Significantly higher L* value and cooking yield (P 0.05). Higher values of hardness, gumminess, and chewiness were found for RB, no TA, and HB-(1)/4CFAC gels than COMM, TA, and WIC, respectively. These results generally indicated that protein quality and textural properties of turkey fillets were improved, regardless of strains or temperature abuse, using HB-(1)/4CFAC technology. PMID:26527709

  4. Irradiation of raw portuguese sausages and meat based ready-to-eat meals

    International Nuclear Information System (INIS)

    Portuguese 'chorizo', traditionally processed, contains a high load of a mixed microbial population, including some food-borne pathogenic bacteria. However, commercially manufactured 'chorizo' undergoes a technological process based on hot smoking, which eliminates most microbial flora present. In such conditions it is not justifiable to use irradiation. On the contrary, home-made 'chorizo' is smoked at low temperatures and produced on a small scale in small premises spread over the country. In this case, irradiation is justifiable and economically feasible if the chorizo is collectively sent to irradiation centres for treatment. The use of irradiated meals is justified for preservation of their natural organoleptic properties when full botulinum cooking is not affordable. In irradiated 'chorizo', a total aerobic count was dominant, faecal streptococci were low in number while coliforms, E. coli and Staphylococcus aureus were absent from the control samples. Faecal streptococci showed more sensitivity to irradiation than aerobic microflora which can be explained by the presence of endospore-forming bacteria. Faecal streptococci survived an irradiation dose of 2 kGy dose but not 4 kGy. An 8 kGy dose was not sufficient to destroy all the spores of sulphite-reducing clostridia present. The D10 determined for faecal streptococci was 1.25 kGy. In ready-to-eat meals, the microbial contamination of control dishes of 'stewed veal with onions and carrots' cooked in the laboratory was lower than in samples of commercially refrigerated meat based meals. The reduction of microbial flora was found to be proportional to irradiation dose. A reduction of 2 logs in the total aerobic microflora was achieved with a 4 kGy dose. Approximately 107 vegetative and viable spores of Clostridium sporogenes per gram were suspended in 'stewed veal with onions and carrots' meal and irradiated at -30 deg. C. The irradiation D10 value for vegetative and spore formers was 4.67 kGy. The D10 value

  5. Use of irradiation to ensure the microbiological safety of processed meats

    International Nuclear Information System (INIS)

    Research studies are reviewed, concerning the use of ionizing radiation to extend the shelf life and improve the safety of processed meats. Topics include: the historical background of food irradiation research; the determination of fractional destruction (D) values for a microorganism at a given irradiation dose; the effect of chilling and of NaCl on D values; and a brief review of the irradiation research for different cured and uncured meats (bacon; ham; frankfurters; corned beef and pork sausage; and beef, chicken, and pork). Guidelines for producing safe processed meats through irradiation are included

  6. Cold-batter mincing of hot-boned and crust-freezing air-chilled turkey breast improved meat turnover time and product quality.

    Science.gov (United States)

    Medellin-Lopez, M; Sansawat, T; Strasburg, G; Marks, B P; Kang, I

    2014-03-01

    The purpose of this research was to evaluate the combined effects of turkey hot-boning and cold-batter mincing technology on acceleration of meat turnover and meat quality improvement. For each of 3 replications, 15 turkeys were slaughtered and eviscerated. Three of the eviscerated carcasses were randomly assigned to water-immersion chilling for chill-boning (CB) and the remaining were immediately hot-boned (HB), half of which were used without chilling whereas the remaining were subjected to crust-freezing air chilling (CFAC) in an air-freezing room (1.0 m/s, -12°C) with/without 1/4; sectioning (HB-1/4;CFAC, HB-CFAC). As a result, CB and HB breasts were minced using 1 of 5 treatments: (1) CB and traditional mincing (CB-T), (2) HB and mincing with no chilling (HB-NC), (3) HB and mincing with CO2 (HB-CO2), (4) HB and mincing after CFAC (HB-CFAC), and (5) HB and mincing after quarter sectioning and CFAC (HB-1/4;CFAC). Traditional water-immersion chilling took an average of 5.5 h to reduce the breast temperature to 4°C, whereas HB-CFAC and HB-1/4;CFAC took 1.5 and 1 h, respectively. The breast of HB-CFAC and HB-1/4;CFAC showed significantly higher pH (6.0-6.1), higher fragmentation index (196-198), and lower R-value (1.0-1.1; P 0.05) in sarcomere length were seen between CB-T and HB-CFAC filets regardless of quarter sectioning. When muscle was minced, the batter pH (5.9) of CB-T was significantly lower (P < 0.05) than those (6.1-6.3) of HB-NC, HB-CO2, and HB-1/4;CFAC, with the intermediate pH (6.0) seen for the HB-CFAC. When meat batters were cooked, higher cooking yield (90 - 91%; P < 0.05) was found in HB-CFAC, HB-1/4;CFAC, and HB-CO2, followed by HB-NC (90%) and finally CB-T (86%). Stress values (47-51 kPa) of HB-CFAC gels were significantly higher (P < 0.05) than those of CB-T (30 kPa) and HB-NC (36 kPa). A similar trend was found in strain values. PMID:24604866

  7. Effects of lactic acid and commercial chilling processes on survival of Salmonella, Yersinia enterocolitica, and Campylobacter coli in pork variety meats.

    Science.gov (United States)

    King, Amanda M; Miller, Rhonda K; Castillo, Alejandro; Griffin, Davey B; Hardin, Margaret D

    2012-09-01

    Current industry chilling practices with and without the application of 2% L-lactic acid were compared for their effectiveness at reducing levels of Salmonella, Yersinia enterocolitica, and Campylobacter coli on pork variety meats. Pork variety meats (livers, intestines, hearts, and stomachs) were inoculated individually with one of the three pathogens and subjected to five different treatment combinations that included one or more of the following: water wash (25°C), lactic acid spray (2%, 40 to 50°C), chilling (4°C), and freezing (-15°C). Samples were analyzed before treatment, after each treatment step, and after 2, 4, and 6 months of frozen storage. Results showed that when a lactic acid spray was used in combination with water spray, immediate reductions were approximately 0.5 log CFU per sample of Salmonella, 0.8 log CFU per sample of Y. enterocolitica, and 1.1 log CFU per sample of C. coli. Chilling, both alone and in combination with spray treatments, had little effect on pathogens, while freezing resulted in additional 0.5-log CFU per sample reductions in levels of Salmonella and Y. enterocolitica, and an additional 1.0-log CFU per sample reduction in levels of C. coli. While reductions of at least 1 log CFU per sample were observed on variety meats treated with only a water wash and subsequently frozen, samples treated with lactic acid had greater additional reductions than those treated with only a water spray throughout frozen storage. The results of this study suggest that the use of lactic acid as a decontamination intervention, when used in combination with good manufacturing practices during processing, causes significant reductions in levels of Salmonella, Y. enterocolitica, and C. coli on pork variety meats. PMID:22947465

  8. Compositional Factors that Influence Lipid Peroxidation in Beef Juice and Standard Sausages.

    Science.gov (United States)

    Yi, Gu; Haug, Anna; Nordvi, Berit; Saarem, Kristin; Oostindjer, Marije; Langsrud, Øyvind; Egelandsdal, Bjørg

    2015-12-01

    In order to identify how different additives influenced lipid peroxidation formation, a sausage only using beef juice as pigment source and a standard beef-pork meat sausage were studied. The effects of different additives, including fish oil, myoglobin, nitrite, clove extract, and calcium sources on oxidation and sensory properties were examined. Both sausage systems were stored in 3 different manners prior to testing: (1) frozen immediately at -80 °C; (2) chilled stored for 2.5 weeks followed by fluorescent light illumination at 4 °C for another 2 wk; (3) frozen at -20 °C for 5 mo. The frozen group 3 showed the highest peroxide formation and thiobarbituric acid reactive substances (TBARS) for both sausage systems. Unpolar peroxides dominated in both systems. The clove extract could offset the peroxide formation from myoglobin/beef juice and/or fish oil, but the addition of clove flavor was recognized by the sensory panelists. Calcium addition reduced lipid peroxide formation. Added nitrite and fish oil seemed to interact to stimulate nitroso-myoglobin formation. Nitrite was identified to interact with clove addition and thereby, relatively speaking, increased TBARS. The 2 sausage systems generally ranked the additives similarly as pro- and antioxidants. PMID:26579877

  9. Aspect on Research Works of Late Years Contributed to the Industrial Development of a New Trend in Chilling and Freezing Technology of Meat in Oversea Countries

    Science.gov (United States)

    Kato, Shunro

    Author presents his review paper on a noticeable trend of late years in meat refrigeration characterizing in three technological concerns such as increase of operation efficiency in chilling and freezing which result in substantial reduction of energy consumption, improvement in meat tenderness and re-examination of the currently available T. T. T. data for frozen meat storage. He considers from industrial point of view that the new trend has been much encouraged by many research papers so far published treating three topics as follows ;1) removal of meat from unchilled carcass (hot boning) which saves time and energy used for operation and helps a concomitant reasonable reduction of refrigeration facilities, 2) electrical stimulation of carcass in order to protect meat from adverse toughening due to cold shortening and 3) processing-induced changes in frozen storage life of meat. And he makes a brief comment on each topic to elucidate its technological or economical significance and gives a review of relevant studies abroad, citing abstracts of many papers from IIR Bulletin and International Journal of Refrigeration issued in last two or three years.

  10. Preservative Effect of Red Yeast Rice on Chilled Pork Meat%红曲米粉应用于猪冷鲜肉的保鲜效果

    Institute of Scientific and Technical Information of China (English)

    于慧慧; 李迎秋; 朱明宇; 常翠

    2012-01-01

    The pH and MetMb content changes of chilled pork meat with different amounts (0, 0.0625%, 0.125%, 0.25%, 0.5% and 1%) of red yeast rice addition were measured during 9 d storage at 4 ℃C. In addition, physiochemical and sensory properties were determined to evaluate the preservative effect of red yeast rice on chilled pork meat. Chilled pork meat samples with red yeast rice addition at 0.125% and 0.25% showed better sensory and physiochemical properties and were preserved better. Their shelf lives were prolonged by 3 -- 5 days compared to blank control samples.%添加不同质量分数(0.0625%、0.125%、0.25%、0.5%、1%)的红曲米粉应用于冷鲜肉,随冷藏时间(0~9d)的延长,测其pH值及高铁肌红蛋白的变化。对其感官指标和理化指标进行测定,以此评价红曲米粉应用于猪肉的保鲜作用。结果显示,添加0.125%和0.25%红曲的肉样,不仅感官评价、理化指标等较好,保鲜效果也比较优异,相对于空白对照组,可以有效地将保存期延长3~5d。

  11. Elaboração de embutido fermentado tipo salame utilizando carne de ovelhas de descarte Elaboration of fermented sausage type salami using meat from culling ewe

    Directory of Open Access Journals (Sweden)

    Luis Fernando Vilani De Pelegrini

    2008-12-01

    Full Text Available O objetivo deste trabalho foi produzir embutido fermentado com carne de ovelhas de descarte de dois grupos genéticos em dois sistemas de alimentação. Foram utilizadas 10 ovelhas da raça Ideal e 10 da raça Texel, as quais foram aleatoriamente distribuídas de acordo com o grupo racial, em dois sistemas alimentares: confinamento e pastagem cultivada. Os animais foram abatidos quando atingiram um escore corporal médio de 3,5 pontos. Na produção dos embutidos utilizou-se 80% de carne ovina e 20% de carne suína. Foram realizadas as determinações de pH, atividade de água, quebra de peso e análise sensorial, utilizando uma escala hedônica de 7 pontos, avaliando os atributos de cor, odor, textura e sabor. Não foram encontradas diferenças entre grupos genéticos (p > 0,05 e sistema alimentar (p > 0,05. Os valores médios no painel sensorial, considerando os grupos genéticos, variaram de 4,90 a 5,41 para a coloração; 4,53 a 4,81 para o odor; 5,25 a 5,75 para o sabor e 5,40 a 5,69 para a textura, já para os métodos de alimentação variaram de 5,03 a 5,25; 4,56 a 4,78; 5,50 e 5,34 a 5,75 para a coloração, odor, sabor e textura, respectivamente. Pode-se concluir que os embutidos fermentados foram aprovados sensorialmente pelos provadores.The aim of this work was producing fermented sausage with meat of culling ewe of two genetic groups in two feeding systems. 10 ewes of the Ideal breed and 10 of the Texel breed were used in the experiment, which were randomly distributed in agreement with the breed group in two alimentary systems: confinement and cultivated pasture. The animals were slaughtered when they reached a medium corporal score of 3.5 points. For the production of the sausages, a proportion of 80% of ewe meat and 20% of pork meat were used. The pH, water activity, weight loss, and sensorial analysis, were determinated using a scale of 7 points evaluating the color, odor, texture, and flavor attributes of the fermented sausages

  12. Review and Prioritization of Various Advertisement Methods by Meat Products Matrix Analytic Hierarchy Method (AHP: A Case Study of Sausages Products

    Directory of Open Access Journals (Sweden)

    Sara Esfandi

    2016-03-01

    Full Text Available Advertising is not only as a tool to increase company sales. Fast development of mass communication tools and added new mediums to advertising media have been introduced the advertising as a key element in the success or failure of a company. Due to the intense competition between companies and the fast growth of markets and changes in consumer behavior, advertising is taken into consideration as a major tool to create consumer awareness of products and services. Thus, in order to choose the best advertising method for meat products (sausages and salami, comments of 500 Shiraz citizens are collected by Cochran sampling and used in data analysis byAnalytical Hierarchy Process (AHP.After gathering the data, by synthesis the comments of respondents through arithmetic mean, the pairwise comparison matrix of criteria and priorities was formed to estimate the relative weights of them to achieve the goals of "the best method of advertising". The results indicated with respect to citizen viewpoints, the media advertisement, the street billboards, the advertising brochures, the advertising kiosks, and the purchase awards have the highest degree of importance with weight 0.430, 0.238, 0.139, 0.098 and 0.096, respectively. Due to the competition of different meat products factories, to make interest and encourage for purchasing a goods toward the competitor goods, it is necessary to use the persuasive advertisement.

  13. Effect of gamma irradiation on the lipid peroxidation in chicken, lamb and buffalo meat during chilled storage

    International Nuclear Information System (INIS)

    Chicken, lamb and buffalo meat were subjected to low-dose gamma irradiation (2.5 kGy) and stored at 0-3C. Lipid peroxidation in terms of thiobarbituric acid (TBA) number and carbonyl content were monitored during storage. While irradiated meat showed slight increase in TBA number and carbonyl content on storage as compared to nonirradiated meat, this did not affect the sensory qualities of meat. Free fatty acid content decreased markedly on irradiation. Irradiated meats were microbiologically safe and sensorily acceptable up to 4 weeks in the nonfrozen state (0-3C) while nonirradiated meat had a shelf-life of less than 2 weeks

  14. Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum.

    Science.gov (United States)

    Li, Ke; Zhang, Yimin; Mao, Yanwei; Cornforth, Daren; Dong, Pengcheng; Wang, Renhuan; Zhu, He; Luo, Xin

    2012-12-01

    Objectives of the current study were to evaluate meat ultra-structure and tenderness variation at different chilling regimes and aging times. Hot boned longissimus lumborum of 18 Chinese crossbred cattle were divided into 4 portions per side. One portion underwent very fast chilling (VFC, at -21 °C to achieve core temperature of 0 °C, then transferred to another incubator at 2 °C), whereas other treatments were held at 14, 7 and 0 °C for 10 h postmortem, respectively. At 10 h postmortem, all muscles were vacuum aged at 2 °C for 21 d. Cold shortened muscles had greatest absolute amount of tenderization during aging. VFC caused lowest sarcomere length, with super-contractions, ruptured Z-lines and myofibril cleavage, but improved myofibril fragmentation index (MFI), with no significant negative effect on toughness. Overall, aging improved the meat quality of cold shortened beef. Moreover, it should be prudent in some applications to apply VFC to excised muscles from a food safety perspective, and to improve tenderness compared to cold-shortened muscles. PMID:22857853

  15. Effect of partial replacement of pork meat with olive oil on the sensory quality of dry-ripened venison sausage

    Directory of Open Access Journals (Sweden)

    M.C. Utrilla

    2015-12-01

    Full Text Available Six assays of low-fat venison salchichon were produced using varying proportions of olive oil to replace the traditional pork meat added. The control contained 75% lean venison and 25% pork meat; in the other assays, 15, 25, 35, 45 and 55% of the pork meat was replaced by olive oil. Samples were evaluated by quantitative descriptive sensory analysis and consumer testing. Descriptive sensory analysis revealed significant differences for most of the attributes studied. The replacement of 35% or more of pork meat by olive oil, prompted a decrease in odour intensity, spicy odour, hardness and an increase of fat mouthfeel, together with the olive oil perception. By contrast, the replacement of 25% of pork meat by olive oil yielded a salchichon not greatly different to the control. Consumers accepted all assays, but preferred those in which no more than 25% of the pork meat was replaced by olive oil. From a sensory standpoint, therefore, it is recommended that the replacement of pork meat by olive oil in this product should not exceed 25%.

  16. Salmonella spp. em carcaças, carne mecanicamente separada, lingüiças e cortes comerciais de frango Salmonella spp. in carcasses, mechanically deboned meat, sausages and chicken meat

    Directory of Open Access Journals (Sweden)

    Angela Cleusa de Fátima Banzatto de Carvalho

    2005-12-01

    Full Text Available Alimentos de origem animal representam papel fundamental na epidemiologia das salmoneloses humanas. Apesar dos avanços tecnológicos, a carne de frango ainda é passível de contaminação bacteriana, especialmente por microrganismos do gênero Salmonella, que podem encontrar-se albergados no trato intestinal ou em outra parte do corpo das aves. O presente trabalho objetivou pesquisar a ocorrência de Salmonella em carne de frango e derivados procedentes da região Nordeste do Estado de São Paulo. Foram analisadas, através do método convencional de cultivo, 45 amostras de carcaças, 60 de carne mecanicamente separada (CMS, 25 de lingüiça de frango, 20 de peito, e 15 de coxa e sobre-coxa. Salmonella spp. foi encontrada em 13,3% (6/45 das carcaças, 25% (15/60 das amostras de CMS, 16% (4/25 das lingüiças, 30% (6/20 dos peitos e 13,3% (2/15 das coxas e sobre-coxas analisadas. Do total de 165 amostras analisadas, 33 (20% apresentaram contaminação por Salmonella estando, portanto, impróprias para o consumo conforme legislação brasileira.Food of animal origin represents an important role in the epidemiology of human salmonellosis. In spite of the technological improvement, the chicken meat is subjected to bacterial contamination, mainly by microorganisms of the genus Salmonella that can be found in the intestinal tract or elsewhere on the chicken body. The aim of this study was to investigate the occurrence of Salmonella in chicken meat and cuts from the Northeast region of São Paulo State, Brazil. By conventional cultivation microbiological methods, 45 samples of carcasses, 60 samples of mechanically deboned meat (MDM, 25 samples of chicken sausages, 20 samples of chest, and 15 samples of chicken leg and thigh. Salmonella was found in 13.3% (6/45 of the carcass, 25% (15/60 of the MDM, 16% (4/25 of the sausages, 30% (6/20 of the chests and 13.3% (2/15 of the tight analysed. The results showed that 33 (20% out of 165 samples were

  17. Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viabilidade de Staphylococcus xylosus isoladas de embutidos artesanais para aplicação como cultivos iniciadores em produtos cárneos

    Directory of Open Access Journals (Sweden)

    Ângela Maria Fiorentini

    2009-03-01

    Full Text Available Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viability of Staphylococcus xylosus strains AD1 and U5isolated from natural fermented sausages was investigated as starter cultures in fermented sausages produced in the South Region of Brazil. The study demonstrated that the Staphylococcus xylosus strains AD1 and U5showed significant growth during fermentation, stability over freeze-dried process, negative reaction for staphylococcal enterotoxins and viability for using as a single-strain culture or associated with lactic acid bacteria for production of fermented sausages.Investigamos a viabilidade de cepas de Staphylococcus xylosus (AD1 e U5 isoladas de embutidos com fermentação natural, para aplicação como cultivos iniciadores em embutidos fermentados produzidos na Região Sul do Brasil. O estudo demonstrou que cepas de Staphylococcus xylosus (AD1 e U5 apresentaram crescimento significativo durante a fermentação, estabilidade no processo de liofilização e conservação, ausência de produção de enterotoxinas e viabilidade para aplicação como cultivo iniciador simples ou associado com bactérias lácticas na elaboração de embutidos fermentados.

  18. Lipid peroxidation in chicken meat during chilled storage as affected by antioxidants combined with low-dose gamma irradiation

    International Nuclear Information System (INIS)

    TBA values and carbonyl content for irradiated samples of ground chicken meat were higher than for nonirradiated samples. Addition of antioxidants tocopherol (natural) or BHT (synthetic) resulted in retardation of oxidative rancidity (p0.05). Meat treated with antioxidants prior to irradiation had lower TBA values as compared to untreated irradiated counterparts. Free fatty acid (FFA) values decreased after irradiation. Addition of antioxidants prior to irradiation showed a synergistic effect in decreasing FFA content. TLC of muscle lipids indicated a reduction in the triacylglcerols content with concomitant increases in FFA of all samples during storage. All irradiated meats were acceptable for consumption up to 4 wk of storage

  19. Irradiation of chilled lamb

    International Nuclear Information System (INIS)

    Chilled, vacuum-packed New Zealand lamb loins have been irradiated at doses between 1-8 kGy. The report outlines the methods used and provides dosimetry details. An appendix summarises the results of a taste trial conducted on the irradiated meat by the Meat Industry Research Institute of New Zealand. This showed that, even at 1 kGy, detectable flavours were induced by the radiation treatment

  20. Interaction of ionising radiation and acidulants on the growth of the microflora of a vacuum-packaged chilled meat product

    International Nuclear Information System (INIS)

    Microbiological effects of gamma irradiation dose of 2 kGy, with and without reduction of pH to 5.3-5.2, have been investigated with a vacuum-packaged, minced meat product prepared from pork and beef with spices and cereal fillings. Either glucono-delta-lactone or ascorbic acid were used as acidulants. Experimental batches were stored at 0-2 degrees C for 4 weeks. Effect of temperature abuse condition was also studied by transferring packages for one week to 10 degrees C after 2-week holding at 0-2 degrees C. The irradiation caused two decimal reduction of the aerobic viable cell count determined after incubation at room temperature and four decimal reduction in the Enterobacteriaceae count. Lactic acid bacteria appeared to be more radiation resistant and became the dominant component of the microflora during storage. Combination of pH-reduction and irradiation prevented growth of Enterobacteriaceae even at 10 degrees C incubation. (author)

  1. Study on forming processing of meat floss in new type instant Chinese sausage%新型即食腊肠中“肉松”结构的形成工艺研究

    Institute of Scientific and Technical Information of China (English)

    肖永强; 陈文辉; 朱玉安; 郭锡铎

    2014-01-01

    The density of meat was taken as the main index, the effects of main factors on forming processing of meat floss in new type instant sausage were studied, and the optimal processing technology were determined. The result showed that stirred 3min at 6-8℃, cured 15h at 0-4℃, cooked 60min at 85℃ and roasted 6 h at 65℃. The mechanism of the formation of meat floss structure was analyzed and dis-cussed.%以肉丝密度为评价指标,研究了新型即食腊肠中“肉松”结构形成工艺的主要影响因素,确定新型“肉松型”腊肠的最佳制作工艺为:6~8℃拌料3min、0~4℃腌制15h、85℃蒸煮60min、65℃烘烤6h,并对肉松结构的形成机理进行了初步分析与探讨。

  2. Dry fermented buffalo sausage with sage oil extract: Safety and quality

    OpenAIRE

    Ibrahim, Hayam M.; Abu Salem, Ferial M.

    2010-01-01

    Sage oil extract was added during the preparation of dry fermented buffalo meat sausage. Some chemical, microbial and sensory characteristics of sausages were evaluated during the ripening period. In particular, pH, lipid oxidation, biogenic amines and micro flora were analyzed. Results of this study pointed out that sage oil extract as natural antioxidant could be utilized in dry fermented sausage, prepared from buffalo meat, in order to obtain a final product within acceptable lipid oxidati...

  3. Evaluación de la Sustitución de Grasa Animal por Grasa Vegetal Insaturada en la Elaboración de un Embutido de Carne de Búfalo (Bubalus bubalis Evaluation of the Substitution of Animal Fat by Vegetable fat in the Manufacture of a Heat Processed Buffalo (Bubalus bubalis Meat Sausage

    Directory of Open Access Journals (Sweden)

    Javier F Rey Rodríguez

    2011-01-01

    Full Text Available Se evaluó la sustitución de grasa animal por grasa vegetal en un producto escaldado utilizando la carne de búfalo en un salchichón seleccionado por su aceptabilidad en Colombia. Las formulaciones experimentales fueron preparadas por triplicado utilizando aceite de soya, cañóla y girasol en 5%, 10% y 15%, estas fueron comparadas frente a un patrón, en el cual se utilizo carnes de vacuno y grasa animal. La humedad, proteína, grasa y textura (Warner-Bratzler fueron determinadas por duplicado. La aceptabilidad fue evaluada con panel sensorial no entrenado. Los datos experimentales fueron evaluados mediante estadística descriptiva con análisis vahanza multivahado y univahado, y establecieron que no hubo diferencias significativas entre las diferentes formulaciones con soya y girasol. El análisis sensorial definió como mejor producto el salchichón resultante del aceite de soya al 10%.The substitution of animal fat by vegetable fat in a heat processed meat sausage, made of buffalo meat, was evaluated. The meat sausage developed was salchichón, a product widely accepted by consumers in Colombia. Experimental formulations of meat sausage were prepared in triplícate with soybean, sunflower and cañóla oils at 5, 10 and 15% concentrations. These formulations were compared with a standard formulation of meat sausage with animal fat. Moisture, protein, fat and texture (Warner-Bratzler were determined in duplícate. Acceptability was evaluated by an untrained sensory panel. The experimental results were subjected to univahate and multivariate analyses of variance. No significant differences were found between the formulations with soybean and sunflower oils. The formulation with 10% soybean oil was defined as the best product.

  4. USO DE CULTURAS INICIADORAS PARA A ELABORAÇÃO DE UM EMBUTIDO À BASE DE CARNE DE PATO (Cairina moschata USE OF STARTER CULTURES TO PRODUCE FERMENTED SAUSAGE FROM DUCK MEAT

    Directory of Open Access Journals (Sweden)

    Felipe Oliveira CARIONI

    2001-12-01

    industry, being directly related to the final product flavor, texture, colour and shelf life. The use of starter cultures to produce fermented sausages with a base of duck meat from the boning of thighs and real thighs was evaluated in this research. A mixture of Lactobacillus plantarum BN and Kokuria varians CCT 4492 starter cultures was used to inoculate the meat mixture. The sausages were smoked in a smoking chamber at 23±1°C for approximately 19 hours and were cured for 25 days. The initial counting of viable cells in the sausage mixture was 6.08Log10 CFU/g and 6.04Log10 CFU/g for lactic acid bacteria and Micrococcacea, respectively. Acid lactic bacteria displayed a growth of 0.79 logarithm cycles after the second day of processing, and an increase of 2.58 logarithm cycles at the 11th day. The final product acidity average value in lactic acid was 0,39%, and the pH value, 5.11. The physico-chemical analyses rested within Brazilian Legal Standards. The final product presented a sensorial profile within acceptable quality standards.

  5. CHANGES IN COUNTS OF MICROORGANISMS AND BIOGENIC AMINES PRODUCTION DURING THE MANUFACTURE OF FERMENTED SAUSAGES POLIČAN

    OpenAIRE

    Libor Kalhotka; Olga Cwiková; Veronika Čírtková(Kovářová); Zuzana Matoušová; Jitka Přichystalová

    2012-01-01

    Poličan is classic raw fermented sausage with low acidity. Dry fermented sausages Poličan were used for the analysis and drawn once a week during production from ripening chambers of meat-packing plants. Those sausages ripened for 35 days under controlled temperature and humidity conditions. The aim of this article is to evaluate microorganisms accompanying ripening of fermented sausages Poličan and characterize relationships between activity of microorganisms and content of biogenic amines. ...

  6. Detection of hepatitis E virus RNA in raw sausages and liver sausages from retail in Germany using an optimized method.

    Science.gov (United States)

    Szabo, Kathrin; Trojnar, Eva; Anheyer-Behmenburg, Helena; Binder, Alfred; Schotte, Ulrich; Ellerbroek, Lüppo; Klein, Günter; Johne, Reimar

    2015-12-23

    Hepatitis E virus (HEV) is a pathogen of increasing importance, which can be zoonotically transmitted from domestic pigs, wild boar, and deer to humans. Foodborne transmission by consumption of raw and undercooked liver, meat, or sausages prepared from infected animals has been documented. The aim of this study was to investigate the distribution of HEV in different types of sausages sold in Germany. As no standardized methods for HEV detection in food exist, several techniques of sample homogenization, virus concentration and nucleic acid extraction followed by real-time RT-PCR were compared using artificially contaminated sausages. A method using TRI Reagent® Solution showed the best efficacy of matrix disruption and a treatment with chloroform followed by a silica-based RNA extraction method resulted in the highest HEV detection rates. The detection limit of the method was 2.9 × 10(3) and 5.3 × 10(4) genome equivalents per 5 g raw sausage and 2 g liver sausage, respectively. Application of the method to raw and liver sausages from retail in Germany resulted in the HEV genome detection in 14 out of 70 (20%) raw sausages and in 11 out of 50 (22%) liver sausages. The detected HEV sequences showed a high diversity and belonged to different subtypes of HEV genotype 3. The results indicate a broad distribution of HEV-RNA in meat products sold in Germany; however, the infectivity of the detected virus remains to be assessed in future. PMID:26433460

  7. CHARACTERIZATION OF LACTIC ACID BACTERIA FROM DRY SAUSAGES

    OpenAIRE

    Stoyanovski, S.; Chipeva, V.; Dimov, S. G.; Danova, S.; Dimitrova, I.; Yocheva, L.; Antonova-Nikolova, S.; Ivanova, I. (Irina)

    2009-01-01

    Eight genera (Lactobacillus, Leuconostoc, Staphylococcus, Enterococcus, Lactococcus, Micrococcus, Streptococcus) are most commonly used meat starter cultures. The Lactobacilli associated with meat fermentation and the efforts to accurate classification and identification of them are becoming more important as various isolates of LAB become more commonly used as starter cultures. The present work deals with characterization of the microflora associated with naturally fermented Bulgarian sausag...

  8. 三种天然抗氧化剂对冷鲜兔肉保鲜效果研究%Study on anti-oxidative effects of 3 natural anti-oxidants on chilled rabbit meat

    Institute of Scientific and Technical Information of China (English)

    聂乾忠; 夏延斌; 曾晓楠

    2012-01-01

    By adopting the chilled Musculus longissimus dorsi of rab-bit meat as material, the experiment was conducted to study the anti-oxidative effects of Tea Poly-phenols(TP), water-soluble Rosemary Extracts and Sodium Phytate at the concentration of 0. 3 g/kg, 0.3 g/kg. 0. 2 g/kg respectively so to determine their preservation effects. Results revealed that all 3 natural anti-oxidants at the set concentrations could retard the lipid auto-oxidation of chilled rabbit meat during storage at the temperature of (4±0. 5) ℃ efficiently, and extended the shelf-life of fresh rabbit meat to some 9 days while 1 lhat of control group lasted only for 6 days.%分别利用茶多酚,迷迭香提取物和植酸钠等天然抗氧化剂对冷却獭兔肉进行抗氧化及保鲜.结果表明:0.3 g/kg茶多酚(TP),0.3 g/kg水溶性迷迭香提取物及0.2 g/kg植酸钠均可有效抑制冷鲜兔肉脂肪氧化,延缓氧化酸败异味的产生,从而有效延长冷鲜兔肉货架期,在(4±0.5)℃条件下达到9 d左右;而空白对照组兔肉货架期仅为6d.

  9. A new cause of spoilage in goose sausages.

    Science.gov (United States)

    Iacumin, Lucilla; Manzano, Marisa; Panseri, Sara; Chiesa, Luca; Comi, Giuseppe

    2016-09-01

    The aim of this work was to determine the microorganisms present and to investigate their metabolites that cause spoilage of many goose sausages produced in Friuli, a northeast region of Italy. The defect was observed by sensorial analysis using the "needle probing" technique; the spoiled sausages were unsafe and not marketable. Despite the addition of starter, the microorganisms, particularly enterococci and Enterobacteriaceae, grew during ripening and produced a large amount of biogenic amines; therefore, these sausages represented a risk to consumers. The production of those compounds was confirmed in vitro. Furthermore, a second cause of spoilage was attributed to moulds that grew during ripening; the fungi grew between the meat and casing, producing a large amount of total volatile nitrogen, and consequently an ammonia smell was present either in the ripening area or in the sausages. This is the first description of this type of defect in goose sausages. PMID:27217359

  10. Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products.

    Science.gov (United States)

    Nowak, Agnieszka; Czyzowska, Agata; Efenberger, Magdalena; Krala, Lucjan

    2016-10-01

    The objective of this study was to evaluate the possibility of using polyphenolic extracts from cherry and blackcurrant leaves as natural antimicrobial agents in meat products. The polyphenolic composition of the extracts was analyzed and their impact on the microbial quality, lipid oxidation, color, and sensory evaluation of pork sausages was studied. Polyphenolic extracts were obtained from leaves collected in September. The total polyphenolic content in sour cherry leaf extract was 1.5 times higher than that found in blackcurrant leaf extract. Analysis of the polyphenol profile of each extract revealed two major groups: phenolic acids and flavonoids, including epigallocatechin and glycosides of quercetin and kaempferol. After chilling the sausages for 14 and 28 days, the extracts caused significantly lower MDA generation, indicating an antioxidant effect. Color changes after 28 days of storage were perceptible in the case of all treatments, with and without polyphenols. The application of sour cherry and black currant leaf extracts increased the shelf life of vacuum-packed sausages. Both extracts enhanced the microbial quality of the pork sausages over 14 days of refrigerated storage. Sour cherry leaf polyphenols were more effective against almost all studied groups of microorganisms. PMID:27375255

  11. Evaluation of Physicochemical and Microbiological Parameters of Smoked Sausages

    OpenAIRE

    Melinda Nagy; Sonia A. Socaci; Maria Tofană; Crina Mureșan; Ana Viorica Pop (Cuceu); Carmen Pop

    2015-01-01

    Meat and meat products continue to supply nutrients and play a vital role in human life because of their high biological value protein, iron, zinc, selenium and vitamin B12 contents, being a crucial component of a well balanced diet. The objective of this paper was to analyse the microbiological and physicochemical characteristics of smoked sausage obtain by a modern recipe. The meat  material was obtained from local butchery (Cluj-Napoca, Romania). The physicochemical analyses highlighted th...

  12. 9 CFR 94.2 - Fresh (chilled or frozen) products (other than meat), and milk and milk products of ruminants and...

    Science.gov (United States)

    2010-01-01

    ... (other than meat), and milk and milk products of ruminants and swine. 94.2 Section 94.2 Animals and... NEWCASTLE DISEASE, AFRICAN SWINE FEVER, CLASSICAL SWINE FEVER, SWINE VESICULAR DISEASE, AND BOVINE... (other than meat), and milk and milk products of ruminants and swine. (a) The importation of...

  13. Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model.

    Science.gov (United States)

    Chen, Qian; Kong, Baohua; Sun, Qinxiu; Dong, Fujia; Liu, Qian

    2015-12-01

    The lactic acid bacteria Pediococcus pentosaceus, Lactobacillus curvatus, Lactobacillus brevis, and Lactobacillus fermentum isolated from Harbin dry sausage were evaluated for their potential antioxidant activity. The in vitro results showed that P. pentosaceus had the strongest H2O2 resistance, radical scavenging activity, reducing power, and inhibition of lipid peroxidation (Pacid-reactive substance and carbonyl formation, while it also reduced the sulfhydryl loss in sausages (Pstarter culture in fermented meat products. PMID:26241464

  14. Physico-Chemical Characteristics of Pork Sausage during Refrigerated Storage

    Directory of Open Access Journals (Sweden)

    S. Wilfred Ruban

    2009-06-01

    Full Text Available A study to compare the effectiveness of Tapioca Starch (TS and Potato Flour (PF for preparation of pork sausage with 50 per cent lean and 30 per cent low value meat (Head, Heart and Tongue in the ratio of 70:15:15 was carried out. Sausages were prepared with 5 per cent level of PF and 7 per cent of TS and were subjected to physico-chemical characteristics viz., pH, shear force, TBARS and TV to study the keeping quality at refrigerated storage (4±10C for 30 days. Inclusion of 30 per cent low value meat had not much effect compared to full meat sausages. The results revealed that during storage there was a highly significant (P<0.01 decrease in pH, hear force, and increase in TBARS and TV with the increase in storage days in both the treatments. Sausages prepared with 5 per cent PF and 7 per cent TS were acceptable upto 25 days of refrigerated storage (4±10C. Sausages with potato flour had lower values of TBARS and hence considered more acceptable compared to TS incorporated sausages. [Vet. World 2009; 2(3.000: 95-97

  15. Detection and Genotyping of Leuconostoc spp. in a Sausage Processing Plant.

    Science.gov (United States)

    Padilla-Frausto, J J; Cepeda-Marquez, L G; Salgado, L M; Iturriaga, M H; Arvizu-Medrano, S M

    2015-12-01

    Some Leuconostoc spp. have the ability to produce slime and undesirable compounds in cooked sausage. The objectives of this research were to identify Leuconostoc sources in a Vienna-type sausage processing plant and to evaluate the genetic diversity of the isolated strains. Three hundred and two samples of sausage batter, sausages during processing, spoiled sausage, equipment surfaces, chilling brine, workers' gloves and aprons, and used casings were collected (March to November 2008 and February to April 2010) from a sausage processing plant. Lactic acid bacteria (LAB) were quantified, and Leuconostoc were detected using PCR. Strains were isolated and identified in Leuconostoc-positive samples. Leuconostoc strains were genotyped using randomly amplified polymorphic DNA and pulsed-field gel electrophoresis. LAB content of nonspoiled and spoiled sausage ranged from sausages showed the same genotype. One L. lactis genotype included strains isolated from spoiled sausages analyzed in April 2008 and March to April 2010. Equipment and conveyor belts constitute Leuconostoc contamination sources. Leuconostoc persistence in the sausage processing environment and in the final product suggests the existence of microbial reservoirs, possibly on equipment surfaces. PMID:26613911

  16. Effect of heat treatment and packaging systems on the stability of fish sausage

    OpenAIRE

    Bruna Rafaela Dallabona; Laura Beatriz Karam; Roberta Wagner; Dayse Aline Ferreira Silva Bartolomeu; Jorge Daniel Mikos; João Gabriel Phabiano Francisco; Renata Ernlund Freitas de Macedo; Peter Gaberz Kirschnik

    2013-01-01

    The purpose of this study was to evaluate the physicochemical and microbiological stability of sausages produced from mechanically separated fish meat (MSM) obtained from Nile tilapia filleting residues. Different heat treatments (pasteurization or smoking) and packaging systems (conventional or vacuum) were used. The sausages were characterized for chemical composition, weight loss, water activity, instrumental texture and sensorial analysis. Additionally, microbiological analysis, instrumen...

  17. Efecto de algunos agentes físicos y químicos sobre el metacéstodo de Taenia solium presente en carne adobada y chorizo Effects of some chemical and physical agents on the metacestode Taenia solium in spicy meat and sausage

    Directory of Open Access Journals (Sweden)

    Ma Isabel Rivera-Guerrero

    2004-10-01

    Full Text Available OBJETIVO: Evaluar el efecto de diferentes temperaturas y tiempos, así como de algunos condimentos sobre la viabilidad de metacéstodos de Taenia solium en chorizo y carne adobada. MATERIAL Y MÉTODOS: Este trabajo se llevó a cabo en la Universidad Autónoma de Guerrero, en 1999. En la comunidad de Atzacoaloya, en el municipio de Chilapa de Alvarez, Guerrero, se compró carne de cerdo infectada, con la que se preparó carne adobada y chorizo; sólo se empleó aquélla en la cual se comprobó la viabilidad de los metacéstodos. Los productos obtenidos fueron sometidos a: a temperatura ambiente durante 12 a 100 horas; b temperaturas de -10 a 37 ºC por 24 horas, y c ebullición (97 ºC de 1 a 15 minutos. Para determinar el efecto de los condimentos se prepararon lotes con el doble de ingredientes de cada uno. Todas las evaluaciones se realizaron y evaluaron con tres repeticiones. Se establecieron diferencias de proporciones mediante c². RESULTADOS: A temperatura ambiente la menor evaginación fue a las 100 horas para ambos productos (pOBJECTIVE: To assess the effect of different cooking times and temperatures, as well as of some seasonings, on the viability of Taenia solium metacestodes in spicy meat and hot sausage. MATERIAL AND METHODS: This study was conducted by the Universidad Autónoma de Guerrero (Guerrero State Autonomous University, Mexico in 1999. Infected pork meat was bought in the community of Azacoaloya, in the municipality of Chilapa de Alvarez, Guerrero State. It was used to prepare spicy meat (adobada and hot sausage (chorizo. Only the meat in which metacestode viability was proven was used. The products obtained underwent a room temperature for 12 to 100 hours; b temperatures of -10 to 37ºC for 24 hours; c boiling (97ºC from 1 to 15 minutes. To determine the effect of the seasonings, batches were prepared using twice the amount of a specific seasoning. Trials were done and assessed three times. Proportion differences were

  18. Características físico-químicas de embutido curado fermentado com adição de carne de avestruz associada à de suíno Physico-chemical characteristics of fermented cured sausage with the addition of ostrich meat associated to pork meat

    Directory of Open Access Journals (Sweden)

    Carlos Pasqualin Cavalheiro

    2010-02-01

    Full Text Available Os objetivos deste trabalho foram desenvolver e determinar as características físico-químicas e a composição centesimal de um embutido curado fermentado contendo carne de avestruz (Struthio camelus e carne suína. Para isso, utilizaram-se quatro formulações, e em uma não foi utilizada carne de avestruz (controle e nas outras foram utilizados 19, 38,3 e 57,6% dessa carne, em associação com a carne suína. Os produtos foram avaliados durante o processamento diariamente, na primeira semana e nos dias 14, 21 e 28, para análise de pH; nos dias zero, três, sete, 14, 21 e 28 foram avaliados quanto à atividade de água; e, após concluída a fabricação, foram avaliados quanto à quebra de peso e à composição centesimal (28 dias. Os resultados mostraram que os embutidos apresentaram um pH mais ácido do que o ideal. Peças com maior quantidade de carne de avestruz apresentaram uma maior perda de peso ao final do processamento, sendo a diferença entre o tratamento 3 e o tratamento controle de 8,2%. O teor de carne de avestruz alterou significativamente as peças em relação ao teor de umidade final. Com exceção do nível de gordura, todos os outros quesitos avaliados atendem ao Regulamento Técnico de Identidade e Qualidade do Ministério da Agricultura.The aim of this research was to develop and to determine the physic-chemical characteristics and centesimal composition of a fermented cured sausage containing ostrich meat (Struthio camelus and pork meat. Four different formulations were developed: one with no ostrich meat (control and others with levels of 19, 38.3 and 57.8%, respectively, in association with pork meat. The products were evaluated daily in the first week and in days 14, 21 and 28 for pH analysis and days zero, three, seven, 14, 21 and 28 for water activity analysis. After manufacturing was completed, weight loss and centesimal composition (28 days were evaluated. The results showed that the sausages presented p

  19. Study on preservative effect of antibacterial materials on chilled meat based on response surface methodology%响应面法优化冷鲜肉复合保鲜剂研究

    Institute of Scientific and Technical Information of China (English)

    赵毓芝; 刘成国; 周玄; 龙昊

    2012-01-01

    以猪背最长肌为原料,在单因素实验的基础上,利用响应面分析法,研究了桂皮油、丁香油和茶多酚对冷鲜肉的保鲜效果,确定了冷鲜肉复合保鲜剂中各种组分的最适添加比例,实验结果表明,冷鲜肉中桂皮油、丁香油和茶多酚3种抗菌材料添加量分别为0.11%、0.16%、0.21%。利用此复合保鲜剂应用于肉的保鲜,在贮藏温度为O-4℃时贮藏时间可达17d。%Used the longissimus dorsi of pork as the raw material, based on single factor experiment results, preservation effects of the oil of cinnamon,clove oil ,and tea polyphenols on chilled meat were studied by response surface analysis method ,so that the most appropriate ration of mixed antibacterial material was identified.The result indicated that the optimal portfolio of antibacterial materials of cold fresh meat were:cinnamon oil was 0.11% ,clove oil was 0.16% and tea polyphenols was 0.21%.Using this mixed antibacterial material applied to meat preservation, when the storage temperatures was from 0 to 4℃,the storage time could up to 17d.

  20. Dry fermented buffalo sausage with sage oil extract: Safety and quality

    Energy Technology Data Exchange (ETDEWEB)

    Abu Salem, F. M.; Ibrahim, H. M.

    2010-07-01

    Sage oil extract was added during the preparation of dry fermented buffalo meat sausage. Some chemical, microbial and sensory characteristics of sausages were evaluated during the ripening period. In particular, ph, lipid oxidation, biogenic amines and micro flora were analyzed. Results of this study pointed out that sage oil extract as natural antioxidant could be utilized in dry fermented sausage, prepared from buffalo meat, in order to obtain a final product within acceptable lipid oxidation and biogenic amine levels, as well as improved sensory quality. (Author) 56 refs.

  1. The effect of kefir starter on Thai fermented sausage product

    Directory of Open Access Journals (Sweden)

    Marisa Jatupornpipat

    2007-07-01

    Full Text Available The effect of kefir starter from Wilderness Family Naturals Company on the initial formulation of Thai fermented sausage were evaluated. The differences found among batches in the main microbial populations and pH were not significant. Only, the total acid of batch D (added the kefir starter 15 ml was significantly higher (P0.05. It is concluded that the addition of kefir starter (7 ml could be useful to improve the final quality of Thai fermented sausages. The addition of kefir starter that initiates rapid acidification of the raw meat and that leads to a desirable sensory quality of the end-product are used for the production of fermented sausages, and represents a way of improving and optimizing the sausage fermentation process and achieving tastier, safer, and healthier products.

  2. Optimization on processing of low-temperature drying of chilled meat by uniform design method%均匀设计法优化冷鲜肉低温干燥工艺

    Institute of Scientific and Technical Information of China (English)

    赵惠麟; 周林

    2014-01-01

    The low-temperature food drying equipment was running at 0-10℃ to simulate the win-ter climate. The chilled meat with little salt and without food additives was dried. Through single factor ex-periment and uniform design method, the optimal processing technology was optimized. The quality differ-ences of product processed by low-temperature drying, natural drying and hot air drying was compared and analyzed. The result showed that the optimal low-temperature drying technology of chilled meat was 60% humidity, dried 72h at 5℃. The quality of product reached the best state with neat appearance, fresh color, cured flavor, smooth taste and modest hardness and the moisture content was 60. 2%. The product processed by low-temperature drying technology had significant advantages compared with natural drying and hot air drying.%利用低温食品干燥机在0~10℃运行,全年模拟冬季气候,用于低盐化无添加风干冷鲜肉,采用单因素实验法和均匀设计法优化了冷鲜肉低温干燥的最佳工艺,并对比分析了低温干燥与自然晾晒及热风干燥两种干燥方式的产品品质差异。结果表明:冷鲜肉的最佳低温干燥工艺为:5℃、60%湿度、干燥72h;产品外观整齐、色泽鲜嫩、腊味浓郁,含水率为60.2%,口感爽滑软硬适中,产品品质达到最佳状态;低温干燥与自然晾晒及热风干燥两种干燥方式相比,低温干燥产品品质优势明显。

  3. Development and evaluation of a cabrito smoked sausage product.

    Science.gov (United States)

    Cosenza, G H; Williams, S K; Johnson, D D; Sims, C; McGowan, C H

    2003-06-01

    In order for the meat goat producer to survive, new avenues for marketing goats must be created. Currently, the live animal is sold directly to consumers, or to brokers who in turn sell the animal directly to consumers or retail stores that cater to various ethnic groups. The production of value-added products with appeal to North American consumers, as well as current ethnic consumers, should result in increased profitability of the meat goat. The objectives of this study were to develop a value added product, cabrito smoked sausage, using goat meat as the sole meat ingredient; evaluate soy protein concentrate (SPC) at various levels in an effort to reduce product cost; determine consumer acceptability; and conduct a cost analysis to determine the approximate market price for the product. Three fermented cabrito smoked sausage products were manufactured containing 0, 1.75 or 3.50% SPC and stored at 2±1°C until evaluated. The sausages were evaluated for sensory characteristics, proximate analysis, pH, water activity and smokehouse yields. Trained panelists detected no significant flavor differences (P > 0.05) between the products. As a result of these findings, sausages formulated with 0 and 3.50% SPC were compared in a consumer sensory evaluation. Consumer panelists detected no significant differences (P > 0.05) in flavor, texture and overall acceptance between the snack sticks. Approximately 65% of the panelists commented that they would purchase the value added products. Proximates, pH, water activity and smokehouse yields were similar (P > 0.05) for the sausages formulated with 0 and 3.50% SPC. The addition of SPC resulted in an 8.79% reduction in the price of the 3.50% SPC formulation when compared to the sausage formulated with no SPC. PMID:22062857

  4. Standard working procedures in production of traditionally fermented Sremska sausage

    Directory of Open Access Journals (Sweden)

    Vesković-Moračanin Slavica

    2011-01-01

    Full Text Available Investigations conducted within project "Techonological and protective characteristics of autochthonous strains of lactic acid bacteria isolated from traditional fermented sausages and possibilities for their implementation in the meat industry" (Project Number: 20127, financed on behalf of the Ministry for Science and Technology of the Republic of Serbia, have provided an answer on the characteristics of the quality of the used raw materials for the production of Sremska sausage - one of the most well-known Serbian traditionally fermented sausages (choice of meat, fatty tissue, additives and spices, and data have been registered in connection with the procedures of their processing, microclimatic conditions have been established (temperature, relative humidity, and air circulation during the entire process of production and fermentation, as well as the presence and types of microorganisms, primarily lactic acid bacteria (BMK, the carrier of lactic fermentation. The most important characteristics of the filling have been established, the smoking regimen, the regimens of fermentation, maturing, drying, as well as the parameters for quality and safety of the finished product. At the same time, the standard working procedure has been determined for the preparation of the meat, fatty tissue, the forming and inserting of the filling into the wrappers, as well as the characteristics of the finished products. The given standard working procedure should serve as a guideline for the meat industry in the production process of this traditional fermented sausage.

  5. MICROBIOLOGICAL EVOLUTION OF DACIA SAUSAGE, A DRY CURED ROMANIAN SAUSAGE

    OpenAIRE

    Ana Maria Simion Ciuciu; Javier Carballo; Petru Alexe

    2011-01-01

    Selected starter cultures were used to produce the traditional Romanian dry cured sausage, Dacia. A control sausage was produced without starter culture (sausage A), one with L. sakei CECT 5964 and S. equorum SA25 (sausage B) and one with L. sakei CECT 5964, S. equorum SA25 and L. acidophilus CECT 903 (sausage C). Samples from each batch of sausages were taken at 0 (mix before stuffing), and after 2, 4, 7, 14, 21 and 28 days of ripening. Counts of total aerobic mesophilic flora, lactic acid b...

  6. EVALUATION OF THE SHELF LIFE AND MICROBIOLOGICAL PARAMETERS IN A CHILLED READY TO EAT MEAT PRODUCT: THE “VITEL TONNÈ”

    Directory of Open Access Journals (Sweden)

    A. Cereser

    2013-02-01

    Full Text Available According to the recent “Hygiene Package” it is the responsibility of Food Business Operator to validate foods’ shelf-life, also considering normal storage and use conditions. The aim of this research was to define the shelf-life of a refrigerated ready-to-eat meat product: the vitel tonnè. 175 samples taken from a producer were stored at 2 different temperatures: +3°C (as declared in label and +8±1°C (in order to simulate the thermal abuses during transport and domestic storage and analyzed at different intervals for microbiological parameters as TVC at 30°C, Lactic Acid Bacteria, Listeria monocytogenes, Salmonella spp., Sulphate-Reducing Clostridia, B. cereus, Coagulase-positive Staphylococci, Enterobacteriaceae and Pseudomonas spp Preliminary results show that temperature abuse shorten shelf-life significantly, mainly for the parameters TVC and LAB.

  7. Specificities of the polish meat secto

    OpenAIRE

    Krystyna Rejman; Ewa Halicka; Barbara Kowrygo

    2001-01-01

    The meat sector in Poland is very fragmented, with low level of horizontal integration, high cost of breeding and relative low quality (high fat content). It indicates a severe decline in beef consumption, accompanied by a dynamic growth in poultry and stabilization in pork consumption. The main exported processed meat product is sausage, poultry (Russia), geese (EU) and turkeys.

  8. CFX Analysis of the Heat and Mass Transfer During the Chilling of a Lamb Carcass using a 3D Model

    OpenAIRE

    Hannon, Joseph; Keane, Garrett; O'Flaherty, Micheal

    2013-01-01

    Lamb meat is a popular red meat which must go through a complex refrigeration process before being served at the dinner table to reduce bacterial growth and retain meat quality. A major disadvantage of chilling is the drip losses which are losses in weight by evaporation of water contained within the meat. The aim of this work is to simulate the conventional chilling process of a lamb carcass using a three dimensional model.

  9. Reduction of radioactive caesium in meat and fish by soaking

    Energy Technology Data Exchange (ETDEWEB)

    Petaejae, E.; Puolanne, E. (Helsinki Univ. (Finland). Dept. of Meat Technology); Rantavaara, A.; Paakkola, O. (Finnish Centre for Radiation and Nuclear Safety (STUK), Helsinki (Finland))

    1992-01-01

    The removal of radioactive caesium from meat by soaking in brine or water and the effect of injection curing, temperature, size of meat piece and cooking on this removal were studied. The availability of the brined meat for the manufacture of cured, smoked and cooked meat, oven-cooked meat and cooked sausages was also investigated. The soaking method was also tested on fish. (Author).

  10. Molecular assay to fraud identification of meat products

    OpenAIRE

    Doosti, Abbas; Ghasemi Dehkordi, Payam; Rahimi, Ebrahim

    2011-01-01

    Detection of species fraud in meat products is important for consumer protection and food industries. A molecular technique such as PCR method for detection of beef, sheep, pork, chicken, donkey, and horse meats in food products was established. The purpose of this study was to identification of fraud and adulteration in industrial meat products by PCR-RFLP assay in Iran. In present study, 224 meat products include 68 sausages, 48 frankfurters, 55 hamburgers, 33 hams and 20 cold cut meats wer...

  11. Aplicação de redes neurais para avaliação do teor de carne mecanicamente separada em salsicha de frango Application of neural network for evaluation of the amount of mechanically deboned poultry meat in sausage

    Directory of Open Access Journals (Sweden)

    Erlandsson Anthony de Sousa

    2003-12-01

    Full Text Available A carne mecanicamente separada (CMS de frango é uma matéria-prima cárnea produzida através de equipamentos próprios do tipo desossadores mecânicos, utilizando partes de frango de baixo valor comercial como o dorso e o pescoço. Para determinação do teor de CMS utilizada na composição de produtos cárneos comerciais construímos uma rede neural artificial do tipo Backpropagation (BP. O objetivo deste trabalho foi treinar, testar e aplicar uma rede do tipo BP, com três camadas de neurônios, para previsão do teor de CMS a partir do teor de minerais de salsichas formuladas com diferentes teores de carne de frango mecanicamente separada. Utilizamos a composição mineral de 29 amostras de salsicha contendo diferentes teores de CMS e 22 amostras de produtos cárneos comerciais. A topologia da rede foi 5-5-1. O erro quadrático médio no conjunto de treinamento foi de 2,4% e na fase de teste foi de apenas 3,8%. No entanto, a aplicação da rede às amostras comerciais foi inadequada devido à diferença de ingredientes das salsichas usadas no treinamento e os ingredientes das amostras comerciais. A rede neural construída para determinação do teor de carne mecanicamente separada mostrou-se eficiente durante a fase de treinamento e teste da rede.Mechanically Deboned Poultry Meat (MDPM is constituted of the neck and back from chicken carcasses that are extracted in machine. An artificial neural network of the Back-Propagation type was built to determine the amount of MDPM in the composition of commercial foods. The objective of this work was to train, evaluate and apply a network of the Back-Propagation type, with three layers of neurons, in predicting the amount of MDPM in relation to the amount of minerals in the sausage. We used the mineral composition of 29 product samples that contained different amounts of MDPM and 23 commercial samples. The topology of the network was a 5-5-1. The average quadratic error in the training group was of

  12. Effects of Different Spices Used in Production of Fermented Sausages on Growth of and Curvacin A Production by Lactobacillus curvatus LTH 1174

    OpenAIRE

    Verluyten, Jurgen; Leroy , Frédéric; De Vuyst, Luc

    2004-01-01

    Lactobacillus curvatus LTH 1174, a fermented sausage isolate, produces the listericidal bacteriocin curvacin A. The effect of different spices relevant for the production of fermented sausages was investigated in vitro through laboratory fermentations with a meat simulation medium and an imposed pH profile relevant for Belgian-type fermented sausages. The influence on the growth characteristics and especially on the kinetics of curvacin A production with L. curvatus LTH 1174 was evaluated. Pe...

  13. Sensory evaluation of dry-fermented sausage containing ground deodorized yellow mustard.

    Science.gov (United States)

    Li, Shuliu; Aliani, Michel; Holley, Richard A

    2013-10-01

    Ground deodorized yellow mustard is used as a binder and meat protein substitute in cooked processed meat products. Recent studies have shown that it has the potential to be used in uncooked processed meat products because of its natural antimicrobial properties. In the present study, ground deodorized yellow mustard was added to uncooked dry-fermented sausage during manufacture at 1% to 4% (w/w) and analyzed for its effects on starter cultures, physico-chemical properties, and consumer acceptability. Mustard had a nondose-dependent inhibitory effect on the Staphylococcus starter culture, had no effect on water activity or instrumental texture, and tended to accelerate sausage pH reduction. At 3% and 4% mustard, consumer scores on all sensory attributes as well as overall acceptability were significantly lower. The appearance and color of 3% and 4% mustard-treated sausages were liked slightly, whereas flavor, texture, and overall acceptability scores were reduced. The control without mustard and 1% mustard-treated sausages had similar sensory properties and were the most acceptable, while 2% mustard-treated sausages were given "like moderately" and "like slightly" descriptors. Sensory results mean that at concentrations necessary for mandated regulatory control of Escherichia coli O157:H7 in dry sausages, mustard may have a negative effect on consumer acceptance. PMID:24025044

  14. The Curing Agent Sodium Nitrite, Used in the Production of Fermented Sausages, Is Less Inhibiting to the Bacteriocin-Producing Meat Starter Culture Lactobacillus curvatus LTH 1174 under Anaerobic Conditions

    OpenAIRE

    Verluyten, Jurgen; Messens, Winy; De Vuyst, Luc

    2003-01-01

    Curvacin A is a listericidal bacteriocin produced by Lactobacillus curvatus LTH 1174, a strain isolated from fermented sausage. The response of this strain to an added curing agent (sodium nitrite) in terms of cell growth and bacteriocin production was investigated in vitro by laboratory fermentations with modified MRS broth. The strain was highly sensitive to nitrite; even a concentration of 10 ppm of curing agent inhibited its growth and both volumetric and specific bacteriocin production. ...

  15. Cod and rainbow trout as freeze-chilled meal elements

    DEFF Research Database (Denmark)

    Jensen, Louise Helene Søgaard; Nielsen, Jette; Jørgensen, Bo;

    2010-01-01

    Meal elements' are elements of a meal, e.g. portions of pre-fried meat, sauces, frozen fish or pre-processed vegetables typically prepared industrially. The meal elements are distributed to professional satellite kitchens, where the staff can combine them into complete meals. Freeze-chilling is a...... process consisting of freezing and frozen storage followed by thawing and chilled storage. Combining the two would enable the manufacturer to produce large quantities of frozen meal elements to be released into the chill chain according to demand. We have studied the influence of freeze-chilling on the...... quality attributes of cod and rainbow trout portions. Sensory profiling and chemical analyses were used to determine the changes in quality after slow thawing and subsequent chill storage and to find the high-quality shelf life. RESULTS: Cod had a consistent and high sensory quality during the first 6...

  16. The influence of Lactobacillus paracasei LPC-37 on selected properties of fermented sausages

    Directory of Open Access Journals (Sweden)

    Marcel Mati

    2015-05-01

    Full Text Available Fermented sausages rank among non-heat-treated meat products. Their nutritional properties are similar to the raw material, simultaneously their microbial safety and stability is ensured using additives and specific microbial cultures. The use of probiotic cultures can positively affect the processing of fermented sausages, resulting in the new technological properties and beneficial effect on human health. However, commercial application of probiotic microorganisms in fermented sausages is not common yet. Lactobacillus paracasei LPC-37 is a gram-positive, non-spore forming, homofermentative rod, which according to studies may modulate immune responses in human organism and survives the passage through the gastrointestinal tract. The main object of this work was to evaluate technological properties of L. paracasei LPC-37, which have not been fully examined. Two groups of fermented sausages were analysed in this work. The first group of fermented sausages was prepared using lyophilized starter culture (Lyocarni RHM-33. The second group of fermented sausages was prepared by the combination of lyophilized starter culture and potential probiotic culture Lactobacillus paracasei LPC-37. The processing and ripening of sausages were carried out in meat processing plant to simulate real conditions of production. The changes of the products (water activity, pH, concentration of organic acids and microbial growth were evaluated during ripening (3 weeks, while sensory analysis was carried out in the final stage of the process and during storage (3 weeks. It was found that the environment of raw-fermented sausages is suitable for the growth and survival of Lactobacillus paracasei LPC-37 and the microbiological quality of the final product was very good (absence of Salmonella and Listeria monocytogenes. The counts of lactobacilli reached 107 CFU/g of the product, which meet the requirements for functional foods. The results of the sensory evaluation showed

  17. Wiener sausage volume moments

    International Nuclear Information System (INIS)

    The statistical characteristics of a spatial region visited by a spherical Brownian particle during time t (Wiener sausage) are investigated. The expectation value and dispersion of this quantity are obtained for a space of arbitrary dimension. In the one-dimensional case the distribution of probability density and the moments of any order are determined for this quantity

  18. Duck Meat Utilization and the Application of Surimi-like Material in Further Processed Meat Products

    OpenAIRE

    Nurul Huda; Kurnia Ramadhan; Ruzita Ahmad

    2010-01-01

    Poultry production has risen rapidly due to the increased consumption of further processed chicken-based products such as sausages, nuggets and burgers. This increase in poultry consumption has been dominated by chicken meat. Duck meat is also widely available but less frequently utilized in further processed products due to certain limitations of its functional properties. Nonetheless, duck meat production has increased steadily over the years. One technology that may improve the functional ...

  19. Biotechnology of Flavor Generation in Fermented Meats

    Science.gov (United States)

    Toldrá, Fidel

    Traditionally, meat fermentation was based on the use of natural flora, including the “back-slopping”, or addition of a previous successful fermented sausage. However, these practices gave a great variability in the developed flora and affected the safety and quality of the sausages (Toldrá, 2002; Toldrá & Flores, 2007). The natural flora of fermented meat has been studied for many years (Leistner, 1992; Toldrá, 2006a), and more recently, these micro-organisms have been isolated and biochemically identified through molecular methods applied to extracted DNA and RNA (Cocolin, Manzano, Aggio, Cantoni, & Comi, 2001; Cocolin, Manzano, Cantoni, & Comi, 2001; Comi, Urso, Lacumin, Rantsiou, Cattaneo & Cantoni, 2005).

  20. Chilled beam application guidebook

    CERN Document Server

    Butler, David; Gräslund, Jonas; Hogeling, Jaap; Lund Kristiansen, Erik; Reinikanen, Mika; Svensson, Gunnar

    2007-01-01

    Chilled beam systems are primarily used for cooling and ventilation in spaces, which appreciate good indoor environmental quality and individual space control. Active chilled beams are connected to the ventilation ductwork, high temperature cold water, and when desired, low temperature hot water system. Primary air supply induces room air to be recirculated through the heat exchanger of the chilled beam. In order to cool or heat the room either cold or warm water is cycled through the heat exchanger.

  1. Biogenic amines in dry fermented sausages: a review.

    Science.gov (United States)

    Suzzi, Giovanna; Gardini, Fausto

    2003-11-15

    Biogenic amines are compounds commonly present in living organisms in which they are responsible for many essential functions. They can be naturally present in many foods such as fruits and vegetables, meat, fish, chocolate and milk, but they can also be produced in high amounts by microorganisms through the activity of amino acid decarboxylases. Excessive consumption of these amines can be of health concern because their not equilibrate assumption in human organism can generate different degrees of diseases determined by their action on nervous, gastric and intestinal systems and blood pressure. High microbial counts, which characterise fermented foods, often unavoidably lead to considerable accumulation of biogenic amines, especially tyramine, 2-phenylethylamine, tryptamine, cadaverine, putrescine and histamine. However, great fluctuations of amine content are reported in the same type of product. These differences depend on many variables: the quali-quantitative composition of microbial microflora, the chemico-physical variables, the hygienic procedure adopted during production, and the availability of precursors. Dry fermented sausages are worldwide diffused fermented meat products that can be a source of biogenic amines. Even in the absence of specific rules and regulations regarding the presence of these compounds in sausages and other fermented products, an increasing attention is given to biogenic amines, especially in relation to the higher number of consumers with enhanced sensitivity to biogenic amines determined by the inhibition of the action of amino oxidases, the enzymes involved in the detoxification of these substances. The aim of this paper is to give an overview on the presence of these compounds in dry fermented sausages and to discuss the most important factors influencing their accumulation. These include process and implicit factors as well as the role of starter and nonstarter microflora growing in the different steps of sausage production

  2. Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages.

    Science.gov (United States)

    Iacumin, Lucilla; Chiesa, Luca; Boscolo, Daria; Manzano, Marisa; Cantoni, Carlo; Orlic, Sandi; Comi, Giuseppe

    2009-02-01

    The use of moulds as a seasoning for sausage can have both desirable and undesirable consequences. The desirable consequences are the creation of a successful product that appeals to consumers. The undesirable consequences are due to the growth of undesirable moulds that produce highly toxic secondary metabolites referred to as mycotoxins. The aim of the paper was to investigate the presence of moulds producing ochratoxin A (OTA) on the surface of sausages from northern Italy. A total of 757 mould strains were isolated from sausage casings. The most frequently identified species were Penicillium nalgiovense, Penicillium oxalicum, Eurotium amstelodami, Penicillium olsonii, Penicillium chrysogenum, Penicillium verrucosum, Penicillium viridicatum, and Eupenicillium crustaceum. Aspergillus ochraceus was detected in only one production lot. Approximately 45% of these samples were positive for the presence of OTA. On the casings of the investigated sausages, the lowest and highest OTA values were 3 and 18 microg/kg, respectively. The OTA concentration was reduced to below the limit of detection (LOD) by brushing and washing the sausages prior to sale. From these data it appears that the presence of OTA on the surface of sausage (on the casings) is not indicative of any health risk for human consumption of sausage, since OTA was not identified inside the dry meat. PMID:19028307

  3. Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese

    Directory of Open Access Journals (Sweden)

    Carmela Amadoro

    2015-12-01

    Full Text Available In this study bacterial isolates from Ventricina del Vastese sausage, previously identified as Lactobacillus (L. sakei, were characterised genotypically, physiologically and on the basis of some technologically relevant traits. A total of 70 L. sakei isolates from sausages manufactured with spontaneous fermentation in the same producing plant were taken into account. Six genotypic groups were distinguished on the basis of Rep-polymerase chain reaction with the GTG5 primer, some of which were found only in the sausages ripened at temperatures lower than 10°C for the first two months and lower than 16°C for the remaining three months, according to the traditional ripening process. Six strains were selected as representative of the genotypic profiles and further characterised. A high diversity in their fermentation profiles was observed, and different groups were separated on the basis of growth and acidifying capacity in meat extract. None of the strains produced histamine or tyramine in vitro. One strain was able to slightly inhibit Listeria (L. monocytogenes and L. innocua and all six strains were able to slightly inhibit Enterobacteriaceae isolated from Ventricina del Vastese sausages in vitro. Results showed that most L. sakei strains can have a role in improving the safety of low acidity fermented sausages, even though a limited acidifying capacity was observed in a meat-like substrate, and that L. sakei strains able to produce biogenic amines are unlikely to occur in spontaneously fermented meat products.

  4. Slaughter value and quality attributes of nutria meat

    Directory of Open Access Journals (Sweden)

    Iwona Chwastowska-Siwiecka

    2013-09-01

    Full Text Available Dressing percentage of nutria is fairly large and remains at the level of 52 to as much as 63%, while the share of edible meat offal is about 3.75%. Chemical composition of meat is similar to lean beef, and average fat content is maintained in the range of 4.7 to 7%. The usefulness of nutria meat processing testify the good technological properties, dietary values, taste, culinary and nutritional which put them on a par with other meat originating from livestock. It is perfect for making breakfast sausages, sausages, processed meat products durable and preparation of a variety of meat dishes. The introduction of nutria meat on the market, as well as its relevant health-promoting features, can contribute to its permanent place in our diet.

  5. Image analysis with the computer vision system and the consumer test in evaluating the appearance of Lucanian dry sausage.

    Science.gov (United States)

    Girolami, Antonio; Napolitano, Fabio; Faraone, Daniela; Di Bello, Gerardo; Braghieri, Ada

    2014-01-01

    The object of the investigation was the Lucanian dry sausage appearance, meant as color and visible fat ratio. The study was carried out on dry sausages produced in 10 different salami factories and seasoned for 18 days on average. We studied the effect of the raw material origin (5 producers used meat bought from the market and other 5 producers used meat from pigs bred in their farms) and of the salami factories or brands on meat color, fat color and visible fat ratio in dry sausages. The sausages slices were photographed and the images were analysed with the computer vision system to measure the changes in the colorimetric characteristics L*, a*, b*, hue and chroma and in the visible fat area ratio. The last parameter was assessed on the slice surface using image binarization. A consumer test was conducted to determine the relationship between the perception of visible fat on the sausage slice surface and acceptability and preference of this product. The consumers were asked to look carefully at the 6 sausages slices in a photo, minding the presence of fat, and to identify (a) the slices they considered unacceptable for consumption and (b) the slice they preferred. The results show that the color of the sausage lean part varies in relation to the raw material employed and to the producer or brand (Pcolor is not uniform in some salami factories (Pcolor. The visible fat ratio of the sausages slices is higher (P<0.001) in the product from salami factories without pig-breeding farm. The fat percentage is highly variable (P<0.001) among the sausages of each salami factory. On the whole, the product the consumers consider acceptable and is inclined to eat has a low fat percentage (P<0.001). Our consumers (about 70%) prefer slices which are leaner (P<0.001). Women, in particular, show a higher preference for the leanest (P<0.001). PMID:24041911

  6. Chilling Tendency and Chill of Cast Iron

    Institute of Scientific and Technical Information of China (English)

    E. Fra(s); M. Górny; W. Kapturkiewicz; H. López

    2008-01-01

    An analytical expression is presented for the susceptibility of liquid cast iron to solidify according tothe Fe-C-X metastable system (also known as the chilling tendency of cast iron, CT). The analysis incorpo-rates the nucleation and growth processes associated with the eutectic transformation. The CT is related tothe physicochemical state of the liquid, the eutectic cells in the flake graphite, and the number of nodules innodular cast iron. In particular, the CT can be related to the critical wall thickness, Scr, or the chill width, Wcr,in wedge shaped castings. Finally, this work serves as a guide for understanding the effect of technical fac-tors such as the melt chemistry, the spheroidizing and inoculation practice, and the holding time and tam-perature on the resultant CT and chill of the cast iron. Theoretical calculations of Scr and Wcr compare wellwith experimental data for flake graphite and nodular cast iron.

  7. Processing technique of Tai-wan roast sausage%台湾烤肠加工工艺

    Institute of Scientific and Technical Information of China (English)

    郝慧敏

    2011-01-01

    The processing technology and technological requirements of Tai-wan roast sausage are stressed,including selecting material,formula,chopping meat,mixing up ingredient,making sausage,boiling,and package sausage,until to the finish product,and through which%主要介绍了台湾烤香肠的加工工艺及技术要点,包括选料、配料、制馅、拌馅、灌制、煮制、包装到成品等过程。

  8. Molecular Methods for Identification of Microorganisms in Traditional Meat Products

    Science.gov (United States)

    Cocolin, Luca; Dolci, Paola; Rantsiou, Kalliopi

    Traditional fermentations are those that have been used for centuries and even pre-date written historical records. Fermentation processes have been developed to upgrade plant and animal materials, to yield a more acceptable food, to add flavor, to prevent the growth of pathogenic and spoilage microorganisms, and to preserve food without refrigeration (Hesseltine & Wang, 1980). Among fermented foods, sausages are the meat products with a longer history and tradition. It is often assumed that sausages were invented by the Sumerians, in what is Iraq today, around 3000 BC. Chinese sausage làcháng, which consisted of goat and lamb meat, was first mentioned in 589 BC. Homer, the poet of The Ancient Greece, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC-ca. 460 BC) wrote a comedy entitled “The Sausage”.

  9. Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça

    Directory of Open Access Journals (Sweden)

    RS Nascimento

    2015-06-01

    Full Text Available The aim of this study was to evaluate bacteriological characteristics and shelf life of three formulations of ostrich sausages (linguiças, only differing in lean meat percentage: Formula 1, 100% ostrich meat; Formula 2, 75% ostrich meat + 25% pork; and Formula 3, 50% ostrich meat + 25% pork + 25% chicken. All linguiças were vacuum-packed and stored at 5 ± 2ºC. Mesophilic and psychrotrophic bacteria, sulfite-reducing Clostridia, coagulase-positive Staphylococci, and Escherichia coli were enumerated and Salmonella spp were isolated and identified. Initial mesophilic and psychotropic bacteria counts were high. During storage time, sulfite-reducing Clostridia, coagulase-positive Staphylococci, and Escherichia colicounts never reached the tolerance limit established by the Brazilian legislation. However, Salmonellawas isolated from a Formula 2 sample on day 1, therefore, it was considered inappropriate for consumption. The shelf lives of Formulas 1 and 3 were below 12 and 8 days, respectively. If initial bacterial counts had been lower, the shelf life of the evaluated formulas would probably be longer. This study showed that ostrich meat trimmings can be successfully used in the production of ostrich linguiças, and that the formula containing ostrich meat as the only source of lean meat presented the longest shelf life.

  10. Shelf-life Extension and Improvement of the Microbiological Quality of Fresh Sausage by Irradiation

    International Nuclear Information System (INIS)

    Fifty samples of fresh sausage were randomly collected from different meat products markets in Great Cairo. They were analysed for microbiological quality. The results showed that 26 (52%) samples had total aerobic bacterial counts more than 107cfu/g. Staphylococcus aureus was present in all samples and 19 (38%) samples had counts more than maximum permissible level (103 cfu/g). Enterococcus faecalis numbers more than 105 cfu/g were found in 14 (28%) samples. Coliform bacteria were present in all sausage samples and 19(38%) samples had counts more than 103 cfu/g, while salmonella was detected in only 5 (10%) samples. Therefore, fresh sausages in local market were highly contaminated with different microorganisms including spoilage and pathogenic bacteria. Irradiation dose of 4 kGy greatly reduced the numbers of aerobic and anaerobic bacteria, lactobacilli and yeasts without affecting the organoleptic properties of the samples. It extended the shelf-life of fresh sausage up to about 15 days at refrigeration temperature (5+-1) while the shelf-life was only 5 days for unirradiated samples. Irradiation dose of 6 kGy had greater effect on the microbiological counts and extended the shelf-life of fresh sausage more than 25 days, however, it slightly affected its organoleptic properties. Sausage samples exposed to this irradiation dose was microbiologically safe, being free from Enterobacteriaceae, Staph, aureus, Ent, faecalis, coliform bacteria, Salmonella and moulds

  11. Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water

    Science.gov (United States)

    Kim, Hyun-Joo; Sung, Nak-Yun

    2016-01-01

    Cold plasma has been developed to reduce microbial contamination and to improve safety of food and medical products. In addition, the technology can be used in the manufacture of sausages without addition of nitrite. To be applied in food industry commercially, the new technology should be safe and efficient. However, toxicological test of plasma-treated food is limited. Therefore, the purpose of this study was to determine the mutagenicity and immune toxicity of the meat products cured with plasma-treated water (PTW) as a nitrite source. Emulsion sausages were prepared with no nitrite (control), sodium nitrite (SCS), and PTW (SCP). For a mutagenicity test, the Ames test was performed with the sausage samples. For immune toxicity test, 8-wk-old female Balb/c mice were given free access to the sausages in order to evaluate the tumor necrosis factor (TNF)-α level. As a result, no mutagenicity was detected in the sausages by the Ames test. The serum TNF-α values were less than 10 pg/mL in mice after feeding control and treated samples for 32 d, indicating that no inflammatory response was occurred by feeding the sausages made by PTW. Therefore, the present study opens the possibility of using plasma-treated water as a nitrite source without any toxicity.

  12. Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water.

    Science.gov (United States)

    Kim, Hyun-Joo; Sung, Nak-Yun; Yong, Hae In; Kim, Hanwool; Lim, Younggap; Ko, Kwang Hyun; Yun, Cheol-Heui; Jo, Cheorun

    2016-01-01

    Cold plasma has been developed to reduce microbial contamination and to improve safety of food and medical products. In addition, the technology can be used in the manufacture of sausages without addition of nitrite. To be applied in food industry commercially, the new technology should be safe and efficient. However, toxicological test of plasma-treated food is limited. Therefore, the purpose of this study was to determine the mutagenicity and immune toxicity of the meat products cured with plasma-treated water (PTW) as a nitrite source. Emulsion sausages were prepared with no nitrite (control), sodium nitrite (SCS), and PTW (SCP). For a mutagenicity test, the Ames test was performed with the sausage samples. For immune toxicity test, 8-wk-old female Balb/c mice were given free access to the sausages in order to evaluate the tumor necrosis factor (TNF)-α level. As a result, no mutagenicity was detected in the sausages by the Ames test. The serum TNF-α values were less than 10 pg/mL in mice after feeding control and treated samples for 32 d, indicating that no inflammatory response was occurred by feeding the sausages made by PTW. Therefore, the present study opens the possibility of using plasma-treated water as a nitrite source without any toxicity. PMID:27621690

  13. Survival of Listeria monocytogenes, Listeria innocua, and Lactic acid bacteria species in chill brine

    OpenAIRE

    Meadows, Bridget Archibald

    2004-01-01

    SURVIVAL OF LISTERIA MONOCYTOGENES, LISTERIA INNOCUA, AND LACTIC ACID BACTERIA SPECIES IN CHILL BRINES Bridget Archibald Meadows (ABSTRACT) Listeria monocytogenes is the major pathogen in ready-to-eat meat products such as deli meats and frankfurters. Contamination can occur via the salt brines that are used to cool thermally processed meats. Both L. monocytogenes and lactic acid bacteria can grow and thrive under these brine conditions, and may become competitive with each ot...

  14. Application of radiation processing in meat preservation and hygienization

    International Nuclear Information System (INIS)

    Fresh meat has limited shelf-life at refrigerated temperatures on account of microbial spoilage, discoloration due to oxidation of the pigment myoglobin, formation of drip and lipid oxidation leading to off-flavours. Presently meat is preserved by chilling/freezing, canning, salting, drying and modified atmosphere storage in conjunction with chilling. Irradiation has considerable potential as a cost-effective alternative or supplement to these presently used preservation methods. 2 tabs

  15. Collisionless sausage instability

    International Nuclear Information System (INIS)

    The Chew--Goldberger--Low (CGL) double adiabatic model [Proc. R. Soc. London Ser. A 236, 112 (1956)] is used to study the linear m = 0 (sausage) mode in a Z pinch operating in the collisionless, small ion Larmor radius regime. The model is valid in this case since the parallel heat flow is identically zero. A necessary and sufficient condition for stability, applicable to arbitrary (anisotropic) Z-pinch equilibria, is derived and the eigenvalue equation is solved for two classes of isotropic equilibria. Growth rates are shown to be lower than those of ideal magnetohydrodynamics (MHD). It is found that, in contrast to ideal MHD, the CGL eigenfunctions are characterized by an unperturbed inner region

  16. Effect of mixed spices in lemon glass marinade cuisine on changes in chemical physical and microbiological quality of ready-to-cook Thai indigenous chicken meat during chilled storage

    Directory of Open Access Journals (Sweden)

    Wongwiwat, P.

    2007-11-01

    Full Text Available The effects of spices on chemical, physical and microbiological quality of ready-to-cook Thai indigenous chicken meat were investigated during storage at 4oC for 15 days. The spices used with marinade ingredient (soya sauce, oyster sauce, sugar and salt were lemon glass, black pepper, garlic, coriander root and mixed spices. Non-marinated chicken meat (control 1 and marinated only ingredients (control 2 were used as control treatments. The qualities of ready-to-cook chicken meat that were evaluated were shear force, % drip loss, surface color (L*, a*, b*, lipid oxidation (TBARS, myoglobin oxidation (% metmyoglobin and microbial growth. Effects of spices on shear force and % drip loss were not significantly different (P>0.05 but they efficiently reduced lipid oxidation and microbial growth of chicken meat. Mixed spices significantly reduced oxidation of lipid (P0.05. However, marinade at 12.5% (w/w showed high efficiency in inhibiting deterioration of ready-to-cook chicken meat.

  17. Taste of a new product: sheep and goat sausages

    OpenAIRE

    Rodrigues, Sandra; Teixeira, A.

    2012-01-01

    This study is part of a Project that aims to study a strategy which gives value-added to sheep and goat meat of animals which have very low price and out of quality label products as “Cabrito Serrano” and “Borrego Transmontano”. Bragançana ewes and Serrana goats’ carcasses were used in the production of a fresh sausage. Transformation was made in a traditional industry, according to 2 main recipes, including or not bonnet pepper. Thus, 4 treatments were considered: ewes with pepper, ewes with...

  18. Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing.

    Science.gov (United States)

    Yang, Huijuan; Khan, Muhammad Ammar; Yu, Xiaobo; Zheng, Haibo; Han, Minyi; Xu, Xinglian; Zhou, Guanghong

    2016-11-01

    This study investigated the role of high-pressure processing (HPP) for improving the functional properties of meat batters and the textural properties of reduced-fat sausages. Application of 200MPa pressure at 10°C for 2min to pork batters containing various fat contents (0-30%) affected their rheological properties, cooking losses, color, textual properties and their protein imaging. The results revealed that both application of 200MPa and increasing fat content decreased cooking loss, as well as improved the textural and rheological properties. Cooking losses, texture and sensory evaluation of 200MPa treated sausages having 20% fat were similar to those of the 0.1MPa treated sausages having 30% fat. Principal component analysis revealed that certain quality attributes were affected differently by the levels of fat addition and by HPP. These findings indicated the potential of HPP for improving yield and texture of emulsion-type sausages having reduced fat contents. PMID:27288900

  19. Determination of volatile N-nitrosamines in irradiated fermented sausage by gas chromatography coupled to a thermal energy analyzer.

    Science.gov (United States)

    Byun, Myung-Woo; Ahn, Hyun-Joo; Kim, Jae-Hyun; Lee, Ju-Woon; Yook, Hong-Sun; Han, Sang-Bae

    2004-10-29

    Volatile N-nitrosodimethylamine (NDMA) and N-nitrosopyrrolidine (NPYR) in irradiated pepperoni and salami sausages were determined using a gas chromatography coupled to a thermal energy analyzer (GC-TEA). These fermented sausages with aerobic or vacuum packaging were irradiated at 0, 5, 10, and 20 kGy, and then stored for 4 weeks at 4 degrees C. Both NDMA and NPYR in the fermented sausage were significantly reduced by irradiation. The vacuum packaging showed significantly lower (P 10 kGy) was needed to reduce the carcinogenic N-nitrosamines in the fermented sausage during storage and the GC-TEA analysis was effective in determining the N-nitrosamines in irradiated meats even at low trace levels. PMID:15553169

  20. Defatted corn germ meal and phytase in the diet of pigs: effects on meat quality and a fresh sausageUtilização do farelo de gérmen de milho desengordurado, como fonte de fitato, associado à fitase em rações de suínos: efeitos sobre a qualidade da carne e da linguiça tipo frescal

    Directory of Open Access Journals (Sweden)

    Ana Maria Bridi

    2012-05-01

    Full Text Available The objective of this study was to evaluate the influence of phytic acid, mainly carried by the defatted corn germ meal (DCGM, and the addition of phytase in pig diets in the finishing phase on the parameters related to the meat and fresh sausage qualities. Were used 32 pigs of commercial line “Pen Ar Lan”, with initial weight of 60.31 ± 5.32 kg, 16 barrows and 16 females, distributed in a 2x2x2 factorial design: diet without adding DCGM and inclusion of 40% of DCGM, diets without phytase inclusion and inclusion of 1000 FTU and the gender, barrows and gilts. The animals received food and water ad libitum during the experimental period of 29 days. Upon reaching 87.19 ± 7.08 of kg body weight, the animals were slaughtered. Samples were collected from the Longissimus dorsi muscle for analysis of meat and fresh sausage qualities. Samples of loin were assessed for pH, color, marbling, drip loss, texture, chemical composition and lipid oxidation. In fresh sausage were evaluated color, pH, chemical composition and oxidation. The results showed that diets with phytic acid, mainly carried by the defatted corn germ meal, influenced the lipid stability of meat and fresh sausage. The inclusion of phytase didn’t affect the oxidation. O objetivo do trabalho foi avaliar a influência do ácido fítico, veiculado principalmente pelo farelo de gérmen de milho desengordurado (FGMD, e da adição de fitase em rações de suínos em fase de terminação sobre os parâmetros relacionados à qualidade da carne e da linguiça tipo frescal. Para o experimento foram utilizados 32 suínos da linhagem Pen Ar Lan, com peso médio inicial de 60,31 ± 5,32 kg, sendo 16 machos castrados e 16 fêmeas, distribuídos em um delineamento em blocos casualisados num modelo fatorial 2x2x2, com 4 repetições, sendo os fatores: rações sem inclusão de FGMD e com inclusão de 40% de FGMD, rações sem inclusão de fitase e com inclusão de 1000 FTU, e os gêneros machos

  1. Toward Probiotict Food Product from Meat Through Isolation and Identification Lactic Acid Bacteria As Probiotic Culture Stater

    OpenAIRE

    Yunilas Yunilas; Lili Warly; Edi Mirwandhono

    2014-01-01

    Probiotic food products of meat can provide extensive benefits, to increase the shelf life and nutritional value also improve the taste. The use of lactic acid bacteria culture (LAB) derived from the isolation of the meat and the addition of probiotic cultures (Lactobacilli and Bifidobacteria) in fermented sausage processing is expected to produce a probiotic sausage products with nutritional value, and better shelf life and improve health. This study aimed to isolate and identify lactic acid...

  2. Quantification of microbial populations associated with the manufacture of vacuum-packaged, smoked vienna sausages.

    Science.gov (United States)

    Dykes, G A; Cloete, T E; von Holy, A

    1991-08-01

    Sources of contamination of vacuum-packaged vienna sausages by spoilage microorganisms were examined in a meat-processing plant. Microbial numbers present in the environment, on working surfaces and workers' hands and aprons were quantified by plate counting on selective media. Product line samples were taken at critical control points in the manufacturing process and analysed before and after preliminary incubation of vacuum-packaged samples at 25 degrees C for 24 h. In all samples the numbers of aerobic bacteria, Enterobacteriaceae, lactic acid bacteria and yeasts were determined by standard procedures. Contamination of sausage surfaces by lactic acid bacteria occurred as a result of the manufacturing and handling processes. The environment and specifically packers' hands, as well as working surfaces contributed to microbiological contamination of various types after removal of the peel from individual sausages. The preliminary incubation procedure allowed detection of low numbers of spoilage microorganisms. PMID:1911080

  3. Production of elastic onion sausage%洋葱弹力香肠的制作

    Institute of Scientific and Technical Information of China (English)

    王岩; 袁书林

    2015-01-01

    Pork and onion were taken as main raw materials to produce elastic onion sausage. The new type products were improved based on the processing technology and formula of traditional sausage meat products. The elastic onion sausage was of good sensory and physical and chemical properties. And it had high nutritive value.%试验以洋葱和猪肉为主要原料制作香肠,在传统香肠肉制品的加工工艺和配方基础之上进行改进,制作出洋葱弹力香肠。洋葱弹力香肠具有较好的感官和理化指标,营养价值较高。

  4. The sausage sigma model revisited

    CERN Document Server

    Suneeta, Vardarajan

    2014-01-01

    Fateev's sausage sigma models in two and three dimensions are known to be integrable. We study their stability under RG flow in the target space by using results from the mathematics of Ricci flow. We show that the three dimensional sausage is unstable, whereas the two dimensional sausage appears to be stable at least at leading order as it approaches the sphere. The $n$-sphere, corresponding to the integrable O(n) sigma model, is geometrically stable and an attractor for nearby solutions to RG flow. We speculate that the stability results obtained seem to be linked to the classification of ancient solutions to Ricci flow (i.e., sigma models which are asymptotically free in the UV and nontrivial in the IR) in two and three dimensions. We also describe a class of perturbations of the three dimensional sausage (with the same continuous symmetries) which remarkably decouple. This indicates that there could be a new solution to RG flow which is described at least perturbatively as a deformation of the sausage.

  5. MICROBIOLOGICAL EVOLUTION OF DACIA SAUSAGE, A DRY CURED ROMANIAN SAUSAGE

    Directory of Open Access Journals (Sweden)

    Ana Maria Simion Ciuciu

    2011-09-01

    Full Text Available Selected starter cultures were used to produce the traditional Romanian dry cured sausage, Dacia. A control sausage was produced without starter culture (sausage A, one with L. sakei CECT 5964 and S. equorum SA25 (sausage B and one with L. sakei CECT 5964, S. equorum SA25 and L. acidophilus CECT 903 (sausage C. Samples from each batch of sausages were taken at 0 (mix before stuffing, and after 2, 4, 7, 14, 21 and 28 days of ripening. Counts of total aerobic mesophilic flora, lactic acid bacteria, salt tolerant flora, and Enterobacteriaceae and some physical-chemical parameters (moisture, NaCl, pH and aw values were determined. High microbial counts (log CFU were observed with values at the end of ripening period: for lactic acid bacteria 9.77 (A, 11.47 (B and 11.19 (C; for total aerobic mesophilic flora 9.89 (A, 11.38 (B and 11.30 (C; for salt tolerant flora 4.45 (A, 5.31 (B and 5.27 (C. The starter cultures had a significant inhibitory effect on Enterobacteriaceae counts (log CFU, values at the end of ripening period being 1.32 (A, 0.33 (B and not detected (C. A significant decrease in the pH values is observed until the seventh day of ripening, showing a slight, but progressive increase after the 14th day of ripening. Results show that the production and ripening process in a pilot scale chamber under controlled conditions contributes in obtaining safe and homogeneous products.

  6. STUDY OF CYLPEBS CHILLING

    Directory of Open Access Journals (Sweden)

    E. I. Marukovich

    2016-01-01

    Full Text Available Methods of increasing the shock resistance of cast-iron grinding bodies are researched. The models of heat transfer in the process of casting and shock-abrasive wear are presented. Tooling to produce experimental samples of milling bodies chilling(gravity die casting is manufactured, samples of cylpebs are produced.

  7. Microbiological characterization of alheira, a typical Portuguese fermented sausage, and its relation with hygienic conditions of the processing environments

    OpenAIRE

    Magalhães, Ana Luísa; Ramalhosa, Elsa; Pereira, Ermelinda

    2011-01-01

    Fermented meat products are part of the daily diet in rural areas of Portugal. Nevertheless, in urban centers the demand for this kind of products has been increasing. Alheiras are traditional, smoked, naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small dimension, entitled regional kitchens. In this study three regional kitchens of alheiras, located in the North of Portugal, were evaluated in terms of microbiological quality of the enviro...

  8. Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages.

    Science.gov (United States)

    Semedo-Lemsaddek, Teresa; Carvalho, Laura; Tempera, Carolina; Fernandes, Maria H; Fernandes, Maria J; Elias, Miguel; Barreto, António S; Fraqueza, Maria J

    2016-05-01

    The manufacture of dry fermented sausages is an important part of the meat industry in Southern European countries. These products are usually produced in small shops from a mixture of pork, fat, salt, and condiments and are stuffed into natural casings. Meat sausages are slowly cured through spontaneous fermentation by autochthonous microbiota present in the raw materials or introduced during manufacturing. The aim of this work was to evaluate the technological and safety features of coagulase-negative staphylococci (CNS) isolated from Portuguese dry fermented meat sausages in order to select autochthonous starters. Isolates (n = 104) obtained from 2 small manufacturers were identified as Staphylococcus xylosus, Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus carnosus. Genomically diverse isolates (n = 82) were selected for further analysis to determine the ability to produce enzymes (for example, nitrate-reductases, proteases, lipases) and antibiotic susceptibility. Autochthonous CNS producing a wide range of enzymes and showing low antibioresistance were selected as potential starters for future use in the production of dry fermented meat sausages. PMID:27095684

  9. Duck Meat Utilization and the Application of Surimi-like Material in Further Processed Meat Products

    Directory of Open Access Journals (Sweden)

    Nurul Huda

    2010-01-01

    Full Text Available Poultry production has risen rapidly due to the increased consumption of further processed chicken-based products such as sausages, nuggets and burgers. This increase in poultry consumption has been dominated by chicken meat. Duck meat is also widely available but less frequently utilized in further processed products due to certain limitations of its functional properties. Nonetheless, duck meat production has increased steadily over the years. One technology that may improve the functional properties of meat is surimi processing. This specialized washing process removes undesired components (e.g., fats, blood, enzymes and pigments and increases the concentration of myofibrillar proteins that play important roles in the functional properties of meat. The successful development of fish surimi has inspired researchers to study surimi-like material made from other animal muscle. Several researchers have tested the properties of surimi-like material made from beef, pork, chicken, mutton and sheep and reported improved qualities compared with the original (untreated raw meats. Surimi-like material also has been used in several product formulations for nuggets, frankfurters, sausages, restructured roasts and imitation crab sticks. Therefore, it is reasonable to assume that processing duck meat into surimi-like material could improve the functional properties of duck meat and allow its application in many further processed products.

  10. 9 CFR 319.142 - Fresh beef sausage.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Fresh beef sausage. 319.142 Section... INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Sausage Generally: Fresh Sausage § 319.142 Fresh beef sausage. “Fresh Beef Sausage” is sausage prepared with fresh beef or...

  11. Prospects and challenges of radiation processing of meats and meat products in India

    International Nuclear Information System (INIS)

    In India goat, lamb and chicken meat are widely preferred, while, bovine meat and pork are consumed only by a small segment of the population. Meats in the country are mainly marketed fresh or in frozen state. Recently chilled poultry has been introduced in Indian market. In addition to fresh meats, several other ready to eat or ready to cook meat products like chicken chilly, chicken tikka, mutton shammi kababs, mutton seekh kababs etc are available in urban Indian market. These products are marketed only in the frozen state and have limited market due to expensive and inadequate freezing facilities. Major share of domestic fresh meat and poultry market is by unorganized sector and only a few corporate houses like Godrej and Venkey's are marketing poultry products. The time has come to benefit from radiation processing for safe, chilled meat and poultry in India. Shelf-stable, nutritious meat and meat products can also be produced by the process. Radiation processing of these foods will be of great economic and health significance and give boost to exports. This radiation processing can meet the needs of services of convenient and ready-to-eat meat and meat products

  12. Manufacturing of low-fat chicken sausage and keeping its quality by gamma irradiation

    International Nuclear Information System (INIS)

    The present study was carried out to study the possibility of manufacturing low-fat chicken breast sausage formulated with aged fresh chicken breast meat, 8% beef fat ratio and other ingredients. Thc manufactured sausage was subjected to gamma irradiation at doses of 0, 2, 4 and 6 kGy to improve its hygienic quality and extending its shelf-life. The irradiated samples were stored at refrigeration temperature (4± degree C), and the effects of gamma irradiation and cold storage on their microbiological, chemical and Sensory attributes were studied. Irradiated samples at dose of 2 kGy reduced the counts of total bacterial, lactic acid bacteria, total molds and yeasts and Bacillus cereus. Irradiation doses of 4 and 6 kGy completely eliminated Staphylococcus aureus, Bacillus cereus, enterobacteriaceae and Salmonella spp. On the other hand, applied doses gamma irradiation under investigation had no remarkable effects on thc chemical composition, ph values and total volatile nitrogen (TVN), but increased the amounts of thiobarbituric acid reactive substances (TBARs) of these product. irradiation treatments had no effects on sensory properties (appearance, texture and odor) of all fresh sausage samples. Moreover, fried sausage prepared from irradiated raw sausage had high sensory acceptability similar to those prepared from non-irradiated raw sausage. irradiation at doses of 2, 4 and 6 kGy prolonged the refrigeration shelf-life of fresh low-fat chicken breast sausage to 11, 20 and 27 days, respectively, compared to 5 days for non-irradiated samples without any adverse effects on sensory properties. Thus, it can be recommended as a healthy product especially for those who need to low fat and cholesterol foods

  13. Effect of heat treatment and packaging systems on the stability of fish sausage

    Directory of Open Access Journals (Sweden)

    Bruna Rafaela Dallabona

    2013-12-01

    Full Text Available The purpose of this study was to evaluate the physicochemical and microbiological stability of sausages produced from mechanically separated fish meat (MSM obtained from Nile tilapia filleting residues. Different heat treatments (pasteurization or smoking and packaging systems (conventional or vacuum were used. The sausages were characterized for chemical composition, weight loss, water activity, instrumental texture and sensorial analysis. Additionally, microbiological analysis, instrumental color, pH, thiobarbituric acid reactive substances (TBARS and total volatile base nitrogen (TVB-N were assessed during storage. No presence of Escherichia coli, Salmonella sp. or coagulase-positive Staphylococcus was detected; however, the psychrotrophic count in pasteurized sausages exceeded the limits allowed for consumption. pH and lipid oxidation speed (TBARS values were reduced when vacuum packaging was used. Volatile nitrogenous bases remained virtually constant during the storage period, and higher values were observed in smoked products. Pasteurized sausages remain stable for 10 and 15 days in conventional and vacuum packages, respectively, and smoked sausages remain stable for 25 and 45 days in conventional and vacuum packages, respectively.

  14. Partial substitution of nitrite by chitosan and the effect on the quality properties of pork sausages

    Directory of Open Access Journals (Sweden)

    Mario García

    2011-06-01

    Full Text Available The aim of the study was to evaluate the influence of partial nitrite replacement by chitosan on the quality of Ham Visking (a type of pork sausages. Five Ham Visking formulations were elaborated modifying the sodium nitrite (0.011; 0.016 or 0.0212% and chitosan concentrations (0.25 or 0.5% in the products. Sausages were stored at 4 ºC and physicochemical, microbiological, and sensorial evaluations were performed in order to estimate their shelf life. Chitosan can be used in pork sausages without affecting ensory attributes such as color although the panelists detected textural differences among the samples with chitosan, which suggests that there is some influence of deacetylation degree of chitosan on the textural behavior of sausages which still needed to be explained for a successful application of chitosan in meat products. The reduction of residual sodium nitrite did not affect the color and flavor of such products, but the use of chitosan increasedsignificantly the shelf life of sausages.

  15. Evaluation of low-fat sausage containing desinewed lamb and konjac gel.

    Science.gov (United States)

    Osburn, W N; Keeton, J T

    2004-10-01

    Ground (GR) or desinewed (DS) lamb trimmings were combined with a konjac flour (KF) gel (0%, 10% or 20%) to produce a low-fat (8%) cured sausage. Physiochemical, sensory and shelf-life analyses were performed to determine the efficacy of the fat mimetic. Desinewing reduced collagen content (2.3 mg/g tissue) and cook yield (0.6%) when compared to GR trimmings. Grinding increased aerobic plate counts (APCs) ∼0.4log(10)/cm(2) more than DS, but APCs were not affected by inclusion of KF. Sausages with 20% KF lowered cook yield ∼1% and slightly reduced sensory panel and texture profile analysis texture values. KF gel incorporated at 10% had similar properties to a control low-fat desinewed lamb sausage, while KF at 20% could reduce "toughening" in low-fat sausage products. Use of konjac gel as a fat mimetic could reduce total caloric energy by replacing a portion of the meat in a sausage formulation. PMID:22062231

  16. Cereal Dietary Fibre - Physicochemical Properties and Suitability for Addition to Low-Fat Meat Products

    OpenAIRE

    Petersson, Karin

    2012-01-01

    It is well known that dietary fibre is good for the health. Cereals, and in particular the outer parts of the cereal kernels, are rich in dietary fibre. Rye bran, wheat bran, oat bran and barley fibre have been investigated regarding their suitability as additives in low-fat meat products. Two types of meat products, frankfurter-type sausages and meatballs have been evaluated in this thesis. In the sausages the meat protein network governs the texture and water-holding properties, whereas the...

  17. Degradation of PCBs in dry fermented sausages during drying/ripening.

    Science.gov (United States)

    Lušnic Polak, M; Zlatić, E; Demšar, L; Žlender, B; Polak, T

    2016-12-15

    The effects of several commercial meat starter cultures on degradation of polychlorinated biphenyls (PCBs) in dry fermented sausages over 28days of drying/ripening were investigated. The sausage batter was prepared according to a classic recipe and spiked with a standard solution of a PCB congener mixture. With addition of different commercial meat starter cultures, five experimental groups were prepared: no further addition; and separate addition of each of four starter cultures: Texel DCM-1, Texel LM-30, Biostar Sprint, and SM-181. Samples were taken at the beginning of fermentation (zero time), and after 4, 7, 14, 21 and 28days. PCB residues were extracted with hexane. The PCB contents were determined using gas chromatography-mass spectrometry. The PCB levels were reduced in all of the experimental groups tested, where addition of starter culture Biostar Sprint (Lactobacillus sakei, Staphylococcus carnosus, Staphylococcus xylosus) showed the highest PCB degradation rates. PMID:27451178

  18. Microbiological quality of poultry meat: a review

    OpenAIRE

    GC Mead

    2004-01-01

    Poultry meat can be contaminated with a variety of microorganisms, including those capable of spoiling the product during chill storage, and certain foodborne pathogens. Human illness may follow from handling of raw meat, undercooking or mishandling of the cooked product. While Salmonella and Campylobacter spp. remain the organisms of greatest global concern in this respect, others present include the more recently reported Arcobacter and Helicobacter spp. and, occasionally, verotoxigenic Esc...

  19. Photosynthetic responses to chilling in a chilling-tolerant and chilling-sensitive Miscanthus hybrid.

    Science.gov (United States)

    Friesen, P C; Sage, R F

    2016-07-01

    Miscanthus is a C4 perennial grass being developed for bioenergy production in temperate regions where chilling events are common. To evaluate chilling effects on Miscanthus, we assessed the processes controlling net CO2 assimilation rate (A) in Miscanthus x giganteus (M161) and a chilling-sensitive Miscanthus hybrid (M115) before and after a chilling treatment of 12/5 °C. The temperature response of A and maximum Rubisco activity in vitro were identical below 20 °C in chilled and unchilled M161, demonstrating Rubisco capacity limits or co-limits A at cooler temperatures. By contrast, A in M115 decreased at all measurement temperatures after growth at 12/5 °C. Rubisco activity in vitro declined in proportion to the reduction in A in chilled M115 plants, indicating Rubisco capacity is responsible in part for the decline in A. Pyruvate orthophosphate dikinase activities were also reduced by the chilling treatment when assayed at 28 °C, indicating this enzyme may also contribute to the reduction in A in M115. The maximum extractable activities of PEPCase and NADP-ME remained largely unchanged after chilling. The carboxylation efficiency of the C4 cycle was depressed in both genotypes to a similar extent after chilling. ΦP :ΦCO2 remained unchanged in both genotypes indicating the C3 and C4 cycles decline equivalently upon chilling. PMID:26714623

  20. Frequency of contamination Listeria monocytogenes of raw dried cured vacuum packed sausages

    OpenAIRE

    Hristo Daskalov; Fejzulla Fejzullah; Alexandra Daskalova

    2014-01-01

    The aim of this study was to collect actual data concerning the frequency of contamination with Listeria monocytogenes of some very popular in Bulgaria raw dried cured vacuum packed sausages, produced from October 2004 till May 2008. 148 vacuum-packed samples were taken from 9 different food business operators during all seasons of the year. The samples were analyzed according to USDA method for meat foods. Ten specimens were positive for presence of Listeria monocytogenes equal to 6,75% of a...

  1. Control of biogenic amines in fermented sausages: role of starter cultures

    OpenAIRE

    MariluzLatorre-Moratalla; SaraBover-Cid

    2012-01-01

    Biogenic amines show biological activity and exert undesirable physiological effects when absorbed at high concentrations. Biogenic amines are mainly formed by microbial decarboxylation of amino acids and thus are usually present in a wide range of foods, fermented sausages being one of the major biogenic amine sources. The use of selected starter cultures is one of the best technological measures to control aminogenesis during meat fermentation. Although with variable effectiveness, several ...

  2. Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures

    OpenAIRE

    Latorre-Moratalla, M.L.; Bover-Cid, Sara; Veciana-Nogués, M.T.; Vidal-Carou, M.C.

    2012-01-01

    Biogenic amines show biological activity and exert undesirable physiological effects when absorbed at high concentrations. Biogenic amines are mainly formed by microbial decarboxylation of amino acids and thus are usually present in a wide range of foods, fermented sausages being one of the major biogenic amine sources. The use of selected starter cultures is one of the best technological measures to control aminogenesis during meat fermentation. Although with variable effectiveness, several ...

  3. Antioxidant effect of apple phenolic on lipid peroxidation in Chinese-style sausage.

    Science.gov (United States)

    Yu, Hai; Qin, Chunjun; Zhang, Peipei; Ge, Qingfeng; Wu, Mangang; Wu, Jianping; Wang, Miao; Wang, Zhijun

    2015-02-01

    Chinese-style sausage is a very popular meat product obtained from a mixture of chopped pork meat, lard, salt, spices, additives (nitrate, nitrite, and antioxidants) and/or starter cultures. The antioxidative effect of apple phenolic on lipid oxidation in Chinese-style sausage compared with that of butylated hydroxy toluene (BHT) and ursolic acid were studied. Lipid oxidation was assessed through determination of thiobarbituric acid-reactive substances (TBARs) and volatile aldehydes. The content and composition of fatty acids in phospholipid were evaluated. At the optimum addition level, apple phenolic (0.5 g·kg(-1) in total fat) was more effective at inhibiting lipid oxidation than BHT (0.15 g·kg(-1) in total fat) and ursolic acid (0.5 g·kg(-1) in total fat) in Chinese-style sausages during 120 days storage. Moreover, apple phenolic exhibited stronger phospholipid protective capacity than ursolic acid and BHT at the end of storage. This study reveals a potential application of apple phenolic to enhance the oxidation stability of meat products during long storage. PMID:25694715

  4. Quality and safety assessment of meat products obtained by traditional romanian recipes

    Directory of Open Access Journals (Sweden)

    Adriana Morar

    2016-05-01

    Full Text Available Meat products obtained following traditional recipes are considered healthy foods, with superior sensory characteristics, being highly appreciated by consumers. This study aimed to evaluate the quality and safety of 18 meat products obtained by traditional receipts, including raw/smoked pork sausages (n=3, loin (n=1, bacon (n=2, kaizer (n=1, ham (n=1, spareribs (n=1, pork pastrami (n=1, and sausages prepared from edible meat offal of pork (n=8. All samples were bacteriologically examined (Salmonella, L. monocytogenes and E. coli. Also, moisture, fat, total protein, salt and nitrite contents were quantified. All products were Salmonella and L. monocytogenes free. E. coli was recovered in two samples (11.1%, a smoked pork sausage and a sausage prepared from edible meat offal of pork, at levels between 1.5 log and 3.25 log cfu/g. Moisture ranged from 17.21 to 67.46%, fat 17.37–62.18%, protein 8.13–23.18%, sodium chloride 1.50–6.39%, and nitrites <10–35 ppm, respectively. In two samples (11.1% of smoked meat products the salt content exceeded the maximum limits allowed by law. These results have shown that meat products obtained by traditional recipes are nutritive and safety. However, some varieties of meat products with high salt concentrations should be avoided by persons with dietary salt restriction.

  5. A fermented meat model system for studies of microbial aroma formation

    DEFF Research Database (Denmark)

    Tjener, Karsten; Stahnke, Louise Heller; Andersen, L.;

    2003-01-01

    and model, fast-acidified samples had a high content of ketones, sulphides and methyl-branched acids, whereas slowly acidified samples had the highest content of methyl-branched alcohols, aldehydes, their ethyl esters, phenylacetaldehyde and methional. Furthermore, model repeatability with respect to...... pH, microbial growth and volatile profiles was similar to sausage production. Based on these findings, the model system was considered valid for studies of aroma formation of meat cultures for fermented sausage....

  6. Low-fat frankfurters from protein concentrates of tilapia viscera and mechanically separated tilapia meat

    OpenAIRE

    Cavenaghi-Altemio, Angela D; Alcade, Lígia B; Fonseca, Gustavo G

    2013-01-01

    In order to develop a healthy low-fat frankfurter-type sausage, different formulations were developed with tilapia viscera surimi (T1) and two with mechanically separated tilapia meat (MSTM) surimi (T2 and T3), all without pig lard addition. Due to technological problems observed for T1 sausage during cooking, it was not further investigated. The functionality of the other two formulations was evaluated based on proximate composition, pH, water activity, and texture. Finally, microbiological ...

  7. Scientific Opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat. Part 2 (minced meat from all species)

    OpenAIRE

    EFSA Panel on Biological Hazards (BIOHAZ)

    2014-01-01

    Fresh meat intended for the production of minced meat may be contaminated by a range of pathogens including Salmonella spp. and verocytotoxigenic Escherichia coli (VTEC). These may grow if the temperatures are not maintained below 5 °C along the continuum from carcass chilling to mincing. Moreover Listeria monocytogenes and Yersinia enterocolitica will grow at chill temperatures, albeit slowly, but significant growth may occur during prolonged storage. Current legislation (Regulation (EC) 853...

  8. Effect of spices commercial mixture with GDL on the quality of fermented dry-cured sausages

    Directory of Open Access Journals (Sweden)

    Miroslav Kročko

    2016-06-01

    Full Text Available The main fermented meat products are fermented sausages in which lactic acid bacteria (LAB are the essential agents of the ripening process. Their application as starter organisms ensures the dominance of the starter during the whole ripening process. However, when no starter cultures are used, direct addition of acids like a glucono-delta-lactone (GdL is preferred. The goal of this study was to determine the influence of commercial spices mixtur (containing GdL on selected technological parameters of fermented dry-cured sausages - Danube sausage in comparison with currently available conventional spices. Comparison was evaluated also with addition of starter cultures. Determinations of technological (value of pH, water activity, color and microbiological properties (count of Lactobacillus spp., Enterobacteriaceae family, yeasts and moulds were realized after 24 hours, 5 and 30 days. The sensory analysis of sausages was carried out after 30 days of ripening process. In sausages with the addition of commercial spice mixture in combination with starter culture were determined the lowest values of pH and aw at the end of ripening process (30 days. Bacteria of Enterobacteriaceae family were occurred in the samples with the addition of currently available conventional spices at the beginning of ripening, but after 5 days of ripening were bacteria of this family not detected. The counts of yeasts in analyzed samples were not detected. Counts of LAB at the end of ripening proccess (30 days were lower in coparison with result obtained after 5 days; however their count was comparable with count determined at the beginig of the ripening. Our results show, that the combination of starter culture and commercial spice mixture containig GdL may cause excesive sour taste and sensory defect of dry fermented meat products.

  9. Elimination of polycyclic aromatic hydrocarbons from smoked sausages by migration into polyethylene packaging.

    Science.gov (United States)

    Semanová, Jana; Skláršová, Božena; Šimon, Peter; Šimko, Peter

    2016-06-15

    The objective of this work was a study of interactions between a smoked meat product and plastic packaging to find a possibility of elimination of polycyclic aromatic hydrocarbons (PAH) from smoked sausages by migration into the packaging. Smoked meat sausages were packed into o-polyamide/low density polyethylene laminated film and content of four PAH was determined at 0, 15, 30, 45, 60, 75, 90, 120, 150 and 180 min by HPLC. During this time, total PAH4 content decreased from 30.1 to 5.7 μg/kg, benzo[a]anthracene decreased from 11.5 to 2.1 μg/kg, chrysene from 9.4 to 1.9 μg/kg, benzo[b]fluoranthene from 5.3 to 0.6 μg/kg and benzo[a]pyrene from 3.9 to 1.1 μg/kg while PAH4 content in non-packed sausages remained at a constant level. So, while sausages did not meet European safety limits set for PAH4 content of 12 μg/kg and 2 μg/kg for benzo[a]pyrene before packaging, these limits were met at the end of the experiment. This decrease was brought about by migration of PAH4 from sausages into low density polyethylene packaging bulk and the measure of decrease can be predicted by a kinetic equation, making it possible to calculate PAH content equal to any time of experiment as well as the time of interaction necessary to fulfil EU legislative limits. PMID:26868540

  10. Ionizing energy treatment of meat and meat products

    International Nuclear Information System (INIS)

    The radiation treatments that have received most attention with respect to red meats are radappertization, i.e. radiation sterilization (25-70 kGy), to enable the long term storage of meat without refrigeration, and radurization (0.5-10 kGy) in which a sufficient proportion of spoilage organisms are inactivated to enable the storage life of chilled meat to be extended. Shelf-stable radappertized meats cannot be produced in the fresh-like condition; they need to be heated to about 70 deg. C to inactivate endogenous enzymes that would otherwise cause flavour and texture defects. The products should be vacuum sealed in oxgyen-impermeable packages and irradiated in the frozen state, otherwise pronounced off-flavours and off-odours are formed. The radiation dose required to give a useful degree of microbial inactivation and permit an increase of storage life depends upon treatment and storage conditions. The dose required is likely to be in the range 0.25 to 1.0 kGy if aerobic conditions apply, and 1 to 4 kGy if anaerobic conditions apply. An acceleration in the rate of development of rancidity in meat as a result of irradiation may be of concern when meat is treated under aerobic conditions. At the highest dose indicated above for meat irradiated under anaerobic conditions (4 kGy), effects on the organoleptic attributes of mutton have been detected

  11. Natural antioxidants in meat and poultry products.

    Science.gov (United States)

    Karre, Liz; Lopez, Keyla; Getty, Kelly J K

    2013-06-01

    In response to recent claims that synthetic antioxidants have the potential to cause toxicological effects and consumers' increased interest in purchasing natural products, the meat and poultry industry has been seeking sources of natural antioxidants. Due to their high phenolic compound content, fruits and other plant materials provide a good alternative to conventional antioxidants. Plum, grape seed extract, cranberry, pomegranate, bearberry, pine bark extract, rosemary, oregano, and other spices functions as antioxidants in meat and poultry products. Pomegranate, pine bark extract, cinnamon, and cloves have exhibited stronger antioxidant properties than some synthetic options. Plum products, grape seed extract, pine bark extract, rosemary, and some spices all have been shown to affect the color of finished meat or poultry products; however, in some products such as pork sausage or uncured meats, an increase in red color may be desired. When selecting a natural antioxidant, sensory and quality impact on the product should be considered to achieve desired traits. PMID:23501254

  12. Characteristics of magnetoacoustic sausage modes

    CERN Document Server

    Inglis, A R; Brady, C S; Nakariakov, V M; 10.1051/0004-6361/200912088

    2013-01-01

    Aims: We perform an advanced study of the fast magnetoacoustic sausage oscillations of coronal loops in the context of MHD coronal seismology to establish the dependence of the sausage mode period and cut-off wavenumber on the plasma-beta of the loop-filling plasma. A parametric study of the ratios for different harmonics of the mode is also carried out. Methods: Full magnetohydrodynamic numerical simulations were performed using Lare2d, simulating hot, dense loops in a magnetic slab environment. The symmetric Epstein profile and a simple step-function profile were both used to model the density structure of the simulated loops. Analytical expressions for the cut-off wavenumber and the harmonic ratio between the second longitudinal harmonic and the fundamental were also examined. Results: It was established that the period of the global sausage mode is only very weakly dependent on the value of the plasma-beta inside a coronal loop, which justifies the application of this model to hot flaring loops. The cut-o...

  13. 9 CFR 319.141 - Fresh pork sausage.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Fresh pork sausage. 319.141 Section... Sausage § 319.141 Fresh pork sausage. “Fresh Pork Sausage” is sausage prepared with fresh pork or frozen pork or both, but not including pork byproducts, and may contain Mechanically Separated (Species)...

  14. Aroma components from dried sausages fermented with Staphylococcus xylosus

    DEFF Research Database (Denmark)

    Stahnke, Marie Louise Heller

    1994-01-01

    chromatography/mass spectrometry, the effluent evaluated by sniffing and the sausages assessed by a trained panel. The study showed that sausages fermented with Staphylococcus xylosus contained several fragrant esters that were not found in control sausages without microbial growth. Control sausages had an...... unpleasant, rancid odour compared to sausages with Staphylococcus xylosus, indicating that the esterase activity of Staphylococcus xylosus or other microorganisms is very important in order to obtain the proper fermented sausage aroma.Although sausages with Staphylococcus xylosus contained the highest...

  15. Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages

    Directory of Open Access Journals (Sweden)

    Domenico Meloni

    2015-03-01

    Full Text Available The morphological, physiological and epidemiological features of L. monocytogenes, together with the severity of human listeriosis infections, make L. monocytogenes of particular concern for manufacturers of cold-stored “ready to eat” (RTE foods. L. monocytogenes has been isolated from a wide variety of RTE foods and is responsible for several outbreaks associated with the consumption of RTE meat, poultry, dairy, fish and vegetable products. Although L. monocytogenes is among the most frequently-detected pathogens in dry fermented sausages, these products could be included in the category of RTE products in which the growth of L. monocytogenes is not favored and have rarely been implicated in listeriosis outbreaks. However, L. monocytogenes is highly difficult to control in fermented sausage processing environments due to its high tolerance to low pH and high salt concentration. In many Mediterranean-style dry fermented sausages, an empirical application of the hurdle technology often occurs and the frequent detection of L. monocytogenes in these products at the end of ripening highlights the need for food business operators to properly apply hurdle technology and to control the contamination routes of L. monocytogenes in the processing plants. In the following, through an up-to-date review of (personal and un- published data, the main aspects of the presence of L. monocytogenes in Mediterranean-style dry fermented sausages will be discussed.

  16. Aroma components from dried sausages fermented with Staphylococcus xylosus

    DEFF Research Database (Denmark)

    Stahnke, Marie Louise Heller

    1994-01-01

    Sausages with and without Staphylococcus xylosus were manufactured with four replicates. Antibiotics and a fungicide to inhibit growth of naturally occuring microorganisms were added to the control sausages. The volatile compounds from the sausages were collected and identified by gas...... chromatography/mass spectrometry, the effluent evaluated by sniffing and the sausages assessed by a trained panel. The study showed that sausages fermented with Staphylococcus xylosus contained several fragrant esters that were not found in control sausages without microbial growth. Control sausages had an...... unpleasant, rancid odour compared to sausages with Staphylococcus xylosus, indicating that the esterase activity of Staphylococcus xylosus or other microorganisms is very important in order to obtain the proper fermented sausage aroma.Although sausages with Staphylococcus xylosus contained the highest...

  17. Welding Using Chilled-Inert-Gas Purging

    Science.gov (United States)

    Mcgee, William F.; Rybicki, Daniel J.

    1995-01-01

    Report describes study of fusion welding using chilled inert gas. Marked improvement shown in welding of aluminum using chilled helium gas. Chilling inert gas produces two additional benefits: 1) creation of ultradense inert atmosphere around welds; 2) chilled gas cools metal more quickly down to temperature at which metals not reactive.

  18. OBSERVATIONS OF SAUSAGE MODES IN MAGNETIC PORES

    International Nuclear Information System (INIS)

    We present here evidence for the observation of the magnetohydrodynamic (MHD) sausage modes in magnetic pores in the solar photosphere. Further evidence for the omnipresent nature of acoustic global modes is also found. The empirical decomposition method of wave analysis is used to identify the oscillations detected through a 4170 A 'blue continuum' filter observed with the Rapid Oscillations in the Solar Atmosphere (ROSA) instrument. Out of phase, periodic behavior in pore size and intensity is used as an indicator of the presence of magnetoacoustic sausage oscillations. Multiple signatures of the magnetoacoustic sausage mode are found in a number of pores. The periods range from as short as 30 s up to 450 s. A number of the magnetoacoustic sausage mode oscillations found have periods of 3 and 5 minutes, similar to the acoustic global modes of the solar interior. It is proposed that these global oscillations could be the driver of the sausage-type magnetoacoustic MHD wave modes in pores.

  19. Preliminary evaluation of bacteriocinogenic potencial of Lactobaccilli isolates from South Portuguese traditional fermented sausages against Campylobacter, Salmonella, St. aureus and Listeria monocytogenes

    OpenAIRE

    Gonçalves, S.; Fernandes, H.; M. J. Fernandes; A. Barreto; Elias, M.; Fraqueza, M.J

    2012-01-01

    The fermented and dry meat sausages presents relevant importance in the south of Europe gastronomy, namely in Portugal. According to the increased consumer concern regarding health and food safety, and simultaneously the abusive use of chemical products to control pathogenic flora, it is essential to get knowledge about bacteriocinogenic and technological properties provided by starter strains in meat products. Within this framework, it was developed a study in order to evaluate technological...

  20. Prospects for new technology of meat processing in Japan.

    Science.gov (United States)

    Sakata, Ryoichi

    2010-09-01

    This review starts by introducing the history and underlying culture of meat production and consumption in Japan since early times, and the effects of social change on these parameters. Meat processing in Japan is described, and certain other related papers are also introduced. Automatic machines for meat cutting have been developed by the Japanese food industry and are currently being used throughout the world, particularly in Europe. Soft meat products specially produced for the elderly, along with diet meat products low in salt and calorie content for middle aged persons have recently gone into production. The intensification of color formation of meat using naturally occurring materials, and tenderization of sausage casing are discussed. PMID:20598448

  1. CHANGES OF MICROFLORA DURING STORAGE OF ‘NDUJA, A VERY TYPICAL SAUSAGE OF CALABRIA (ITALY

    Directory of Open Access Journals (Sweden)

    F. Giofré

    2011-01-01

    Full Text Available The ‘nduja is one of the most typical and appreciated Calabrian raw seasoned sausages. As well as other Calabrian meat products, the ‘nduja contains a high quantity of hot red chilli pepper. The ‘nduja is a seasoned, very savoury but yet spreadable sausage; it is traditionally spread on bread or used as natural flavour enhancer of pasta, pizza and other similar kind of food. 27 samples of ‘nduja were sampled, 15 coming from artisanal production and the remaining 12 from industrial production, in order to establish if they were differences between the two kind of production from the hygienic point of view. The samples were stored up to 6 month and analyzed at 1 day of storage and then at 3 and 6 month of storage. Our results show that the ‘nduja is a meat product of good hygienic quality; the sausages made in artisanal manner showed a more variable microbial quality as the ones made in industrial factories. The microbial flora of ‘nduja is mainly composed by lactobacilli, yeasts and moulds; only in rare cases we have found quite high numbers of micrococci and/od pseudomonads. Total and faecal coliforms are in general very low, in the product ready to eat. No Salmonella enterica nor Listeria monocytogenes nor enterotoxigenic strains of S. aureus or B. cereus were found in the samples analysed.

  2. Effect of sun mushroom extract in pork sausage and evaluation of the oxidative and microbiological stability of the product

    Directory of Open Access Journals (Sweden)

    Flávia Santi Stefanello

    2015-02-01

    Full Text Available The prevention of lipid oxidation is one of the meat industry’s target and, consequently, the search for natural antioxidants has been increased in last years. Thus, the aim of this study was to determine the effect of hydroethanolic extract from sun mushroom (Agaricus blazei Murrill on the oxidative and microbiological stability of pork meat sausage during storage at 4ºC. The extract was added to sausages in 0 %, 0.5 %, 1.0 % and 2.0 % (v/w concentrations. There was done the proximate composition, pH, instrumental color (L*, a*, b*, C* e h*, TBARS (Thiobarbituric Acid Reactive Substances and microbiological analyzes. Data were subjected to analysis of variance, in randomized completely design. The results from proximate composition and microbiological analyzes at day 0 were according to the Brazilian legislation. At 1st day of storage, control treatment showed higher (p<0,05 a* value (red than the other treatments, while b* value (yellow has increased (p<0,05 during the storage period in all treatments. At 21st day of storage, TBARS values of sausages with 2.0 % extract addition was lower (0,705±0,01 mg MDA/kg sample (p<0,05 than the control (1,097±0,11mg MDA/kg sample. The extract has not shown effect on the microbiological stability of the sausages. Nevertheless, the hydroethanolic extract from sun mushroom was effective on the oxidative stability of pork meat sausage when added in a 2.0 % concentration, improving its shelf-life up to 21 days of storage at 4 °C, and it is possible the use as a natural antioxidant source.

  3. 复合涂膜液对冷却肉微生物变化的影响%Effects of compound film coating solution on microbe change in chilled meat

    Institute of Scientific and Technical Information of China (English)

    海丹; 黄现青

    2015-01-01

    The longissimus dorsi of pig was taken as a material in this experiment. The preserva⁃tives of 0 . 6% chitosan compounded with 0 . 25% Nisin and 0 . 6% chitosan compounded with 0 . 6% po⁃tassium sorbate were coated on the pork. Through the detection of the change of total numbers of colony under different temperature conditions, the effect of compound film coating solution on shelf life of meat was determined. The results showed that 0. 6% chitosan compounded with 0. 25% nisin and 0. 6% chi⁃tosan compounded with 0 . 6% potassium sorbate could extend the shelf life to 8 d and 7 d respectively at low temperature (0~4℃) . They both extended the shelf life longer than the control group. But at the room temperature (25℃) , the effect of prolonging the shelf life was not obvious.%试验以猪背最长肌为原料,用0.6%壳聚糖复配0.25% Nisin、0.6%壳聚糖复配0.6%山梨酸钾进行涂膜保鲜处理,通过测定不同温度条件下菌落总数的变化,确定复合涂膜液对冷却肉货架期的影响。结果表明:在低温(0~4℃)条件下贮藏,0.6%壳聚糖复配0.25%Nisin可延长货架期到第8天,而0.6%壳聚糖复配0.6%山梨酸钾处理货架期可延长到7d,均较对照组有所延长;而室温(25℃)条件下,货架期延长效果不明显。

  4. Behavior of Staphylococcus aureus and autochthone microbiota in fresh sausages added of sodium nitrite and stored under refrigeration

    Directory of Open Access Journals (Sweden)

    Lucyanne Maria Moraes Correia

    2014-10-01

    Full Text Available Fresh sausages are cured meat products that may be contaminated with Staphylococcus aureus during the manufacturing procedure, which is frequently related with inadequate handling practices. The use of nitrite in meat products has proven efficacy against Clostridium botulinum, and studies indicate that bactericidal action against S. aureus depends on factors that are intrinsic and extrinsic to the product. The objective of the present study was to evaluate the effect of nitrite concentration, and pH on S. aureus and psychrotrophic autochthone microbiota in fresh sausages stored at different times and temperatures. Fresh sausage were produced at nitrite concentrations 50, 150 and 200ppm and contaminated with S. aureus. The sausages were storage at refrigeration (7 and 12°C and the quantification of S. aureus and psychrotrophic microorganisms was carried out on days 0, 2, 4, 7, and 10. Results showed that nitrite concentrations and the temperatures used had minimal effect on the multiplication of S. aureus and psychrotrophic autochthone microbiota. Final counts depended only on the length of storage: at the end of 10 days, counts were statistically similar in the different groups, showing that temperature and nitrite concentrations used did not control microbial growth effectively. It is suggested that the product should be stored below 7°C or at freezing temperatures for greater microbiological stability

  5. Antilisterial effects of antibacterial formulations containing essential oils, nisin, nitrite and organic acid salts in a sausage model.

    Science.gov (United States)

    Ghabraie, Mina; Vu, Khanh Dang; Huq, Tanzina; Khan, Avik; Lacroix, Monique

    2016-06-01

    This study was conducted to evaluate the effects of sixteen antibacterial formulations against Listeria monocytogenes in a sausage model using a standard experimental design with 4 independent factors at 2 levels (2(4)). Four independent factors consisted of nisin (12.5-25 ppm), nitrite (100-200 ppm) and organic acid salts (1.55-3.1 %) and the mixture of Chinese cinnamon and Cinnamon bark Essential Oils (EOs) (0.025-0.05 %). Based on the analysis, utilization of low (0.025 %) or high concentration (0.05 %) of EOs in combination with low concentration of nitrite (100 ppm), organic acid salts (1.55 %), and nisin (12.5 ppm) could reduce respectively 1.5 or 2.6 log CFU/g of L. monocytogenes in sausage at day 7 of storage as compared to the control. A predictive equation was created to predict the growth of L. monocytogenes in sausage. The sensory evaluation was then performed on selected optimized formulations in cooked meat (both pork and beef sausages) with a trained jury consisting of 35 individuals, demonstrated the selected antimicrobial formulations were organoleptically acceptable. The results revealed an important role of hurdle technology to control L. monocytogenes in meat product. PMID:27478218

  6. Ascorbate and Apple Phenolics Affect Protein Oxidation in Emulsion-Type Sausages during Storage and in Vitro Digestion.

    Science.gov (United States)

    Rysman, Tine; Van Hecke, Thomas; De Smet, Stefaan; Van Royen, Geert

    2016-05-25

    The effect of sodium ascorbate and apple phenolics on the oxidative stability of emulsion-type sausages during storage and digestion was investigated. Emulsion-type sausages containing 0.05% sodium ascorbate or 3% freeze-dried apple pomace were subjected to chilled illuminated storage and subsequent in vitro digestion. Lipid oxidation was assessed as TBARS, and protein oxidation was evaluated as thiol oxidation, total carbonyls, and γ-glutamic and α-amino adipic semialdehyde. Proteolysis was measured after digestion to evaluate protein digestibility. The results suggest the presence of protein-ascorbate and protein-phenol interactions, which may decrease protein digestibility and may interfere with spectrophotometric methods for measuring oxidation. PMID:27133801

  7. QUALITY CONTROL OF SOME TRADITIONAL MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    S. DOBRINAS

    2014-03-01

    Full Text Available In this paper, we present the characterization of six traditional meat products: smoked file, smoked bacon, pork sausages, sausage prepared from swine’s entrails, pork pastrami, sheep sausages. Organoleptic tests (the aspect and shape, the aspect of freshly cut in the section, smell, taste and consistency, physico-chemical and microbiological determinations (NTG, Salmonella, Listeria monocytogenes and Escherichia coli were performed. These analyzes are a part of quality control that must be done in order to obtain a certificate from the Ministry of Agriculture for a traditional product. After identification of H2S and starch and according to fat oxidation degree it was concluded that analyzed samples didn’t contain counterfeiters and all parameters analyzed are within the maximum limits allowed by law. Considering all the procedures for manufacturing, characteristics of raw and auxiliary materials, organoleptic properties of final products analyzed in this study, it can be concluded that analyzed meat specialties meet the requirements of Ministry Order no. 690/28.09.2004 for the traditional products certification.

  8. Antibacterial activity of bacteriocin-like substance P34 on Listeria monocytogenes in chicken sausage

    Directory of Open Access Journals (Sweden)

    Voltaire Sant'Anna

    2013-12-01

    Full Text Available The antimicrobial activity of the bacteriocin-like substance (BLS P34 against Listeria monocytogenes was investigated in chicken sausage. The BLS was applied to chicken sausages (256 AU g-1 previously inoculated with a suspension of 10² cfu g-1 of L. monocytogenes. BLS P34 inhibited the indicator microorganism in situ in all incubation times for up to 10 days at 5 °C. The effectiveness of BLS P34 was increased when it was added in combination with nisin. The bacteriocin was also tested in natural eatable natural bovine wrapping (salty semi-dried tripe against the same indicator microorganism, also showing inhibitory capability in vitro. BLS P34 showed potential to control L. monocytogenes in refrigerated meat products.

  9. Orange peel flour effect on physicochemical, textural and sensory properties of cooked sausages

    Directory of Open Access Journals (Sweden)

    Sonia Hernandez Garcia

    2010-06-01

    Full Text Available Orange peel flours as a source of fiber, protein, and flavonoids as antioxidants was added to meat batters in order to improve nutritional quality and physicochemical, textural and sensory properties. Orange peel flour in meat batters improved yield and reduced expressible moisture. Hardness in orange peel flour samples was higher, but less resilient and cohesive. Warner-Bratzler shear force was not different between control (no orange peel flour and samples with this functional ingredient. A no trained panel determinate that there was no difference between control and orange peel flour added sausages at a 5% (w/w level. In this view, orange peel flour can be employed to improve yield and texture of cooked meat products.

  10. The effect of the addition of a commercial bioprotector in characteristics of "alheira" made from Alentejano pig meat

    OpenAIRE

    Elias, M.; Mota, F.; Laranjo, Marta; A. C. Agulheiro-Santos; Potes, M.E

    2014-01-01

    “Alheira” is a traditional fermented sausage usually produced from poultry meat. A new product was developed at a Portuguese traditional meat plant using Alentejano pig breed meat [1]. The aim of this study was to evaluate the use of a commercial bioprotector in the physicochemical, microbiological and instrumental texture parameters, as well as in the sensorial attributes of the “alheiras”. Two different treatments were compared, namely control and bioprotector and three end product “alhe...

  11. Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages.

    Science.gov (United States)

    Fraqueza, Maria João

    2015-11-01

    Dry-fermented sausages are meat products highly valued by many consumers. Manufacturing process involves fermentation driven by natural microbiota or intentionally added starter cultures and further drying. The most relevant fermentative microbiota is lactic acid bacteria (LAB) such as Lactobacillus, Pediococcus and Enterococcus, producing mainly lactate and contributing to product preservation. The great diversity of LAB in dry-fermented sausages is linked to manufacturing practices. Indigenous starters development is considered to be a very promising field, because it allows for high sanitary and sensorial quality of sausage production. LAB have a long history of safe use in fermented food, however, since they are present in human gastrointestinal tract, and are also intentionally added to the diet, concerns have been raised about the antimicrobial resistance in these beneficial bacteria. In fact, the food chain has been recognized as one of the key routes of antimicrobial resistance transmission from animal to human bacterial populations. The World Health Organization 2014 report on global surveillance of antimicrobial resistance reveals that this issue is no longer a future prediction, since evidences establish a link between the antimicrobial drugs use in food-producing animals and the emergence of resistance among common pathogens. This poses a risk to the treatment of nosocomial and community-acquired infections. This review describes the possible sources and transmission routes of antibiotic resistant LAB of dry-fermented sausages, presenting LAB antibiotic resistance profile and related genetic determinants. Whenever LAB are used as starters in dry-fermented sausages processing, safety concerns regarding antimicrobial resistance should be addressed since antibiotic resistant genes could be mobilized and transferred to other bacteria. PMID:26002560

  12. Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model

    Directory of Open Access Journals (Sweden)

    Constanza M. López

    2015-06-01

    Significance: The selection of a specific autochthonous starter culture guarantees the hygiene and typicity of fermented sausages. The identification of new peptides as well as new target proteins by means of peptidomics represents a significant step toward the elucidation of the role of microorganisms in meat proteolysis. Moreover, these peptides may be further used as biomarkers capable to certify the use of the applied autochthonous starter culture described here.

  13. 胡萝卜火腿肠生产工艺%Processing technology of carrot ham sausage

    Institute of Scientific and Technical Information of China (English)

    宋昌喜; 董玲娟

    2012-01-01

    The processing technology of carrot ham sausage was introduced in this paper, and this new product could satisfy people with carrot nutrition and enrich the meat market.%介绍了胡萝l、火腿肠的加工工艺,产品满足人们对胡萝卜的营养需要,丰富了肉制品市场的种类。

  14. USE OF COMPLEX MIXES FOR MANUFACTURING SAUSAGES

    Directory of Open Access Journals (Sweden)

    Nesterenko A. A.

    2014-10-01

    Full Text Available Smoked sausages are favorite products of many people. In this work the basic aspects of application of the mixes are presented, the basic characteristic of applied starting cultures is presented

  15. Sausage oscillations of coronal plasma slabs

    Science.gov (United States)

    Hornsey, C.; Nakariakov, V. M.; Fludra, A.

    2014-07-01

    Context. Sausage oscillations are observed in plasma non-uniformities of the solar corona as axisymmetric perturbations of the non-uniformity. Often, these non-uniformities can be modelled as field-aligned slabs of the density enhancement. Aims: We perform parametric studies of sausage oscillations of plasma slabs, aiming to determine the dependence of the oscillation period on its parameters, and the onset of leaky and trapped regimes of the oscillations. Methods: Slabs with smooth transverse profiles of the density of a zero-beta plasma are perturbed by an impulsive localised perturbation of the sausage symmetry. In particular, the slab can contain an infinitely thin current sheet in its centre. The initial value problem is then solved numerically. The numerical results are subject to spectral analysis. The results are compared with analytical solutions for a slab with a step-function profile and also with sausage oscillations of a plasma cylinder. Results: We established that sausage oscillations in slabs generally have the same properties as in plasma cylinders. In the trapped regime, the sausage oscillation period increases with the increase in the longitudinal wavelength. In the leaky regime, the dependence of the period on the wavelength experiences saturation, and the period becomes independent of the wavelength in the long-wavelength limit. In the leaky regime the period is always longer than in the trapped regime. The sausage oscillation period in a slab is always longer than in a cylinder with the same transverse profile. In slabs with steeper transverse profiles, sausage oscillations have longer periods. The leaky regime occurs at shorter wavelengths in slabs with smoother profiles.

  16. EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards, 2014. Scientific Opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat. Part 2 (minced meat from all species)

    OpenAIRE

    Hald, Tine; Baggesen, Dorte Lau

    2014-01-01

    Fresh meat intended for the production of minced meat may be contaminated by a range of pathogens including Salmonella spp. and verocytotoxigenic Escherichia coli (VTEC). These may grow if the temperatures are not maintained below 5 °C along the continuum from carcass chilling to mincing. Moreover Listeria monocytogenes and Yersinia enterocolitica will grow at chill temperatures, albeit slowly, but significant growth may occur during prolonged storage. Current legislation (Regulation (EC) 853...

  17. Cactus pear peel flour as a fiber source and its effect on physicochemical and sensory characteristics of low fat-sodium reduced-sausages

    OpenAIRE

    Ocampo-Olalde, Raul; Delgado-Suarez, J. Enrique; Gutierrez-Pabello, Jose A.

    2015-01-01

    Due to the higher fiber content of fiber and antioxidant compounds cactus pear peel can be employed as a functional ingredient in meat products. The aim of this work was to study the effect of cactus pear peel flour as fiber source in the physicochemical and sensory characteristics of low fat sodium reduced cooked sausages. There different formulations were employed, two with 2.5 and 5% of cactus pear peel flour, respectively, and control with no cactus pear peel flour. Sausages were vacuum p...

  18. The presence of undesirable mould species on the surface of dry sausages

    Directory of Open Access Journals (Sweden)

    Vesković-Moračanin Slavica M.

    2008-01-01

    Full Text Available Transition from manufacture to the industrial way of meat production and processing, as well as contemporary concept of food quality and safety, have led to the application of starter cultures. Their application leads towards the streamlining of the production process in the desired direction, quality improvement and its harmonization, and thereby to its standardization. Application of moulds in the meat industry is based on positive effects of their proteolytic and lipolytic egzoenzymes which, as a consequence, leads to the creation of characteristic sensory properties ('flavor' of fermented products. Penicillium nalgiovense is a typical representative of moulds used in the production of fermented sausages-salamis from our region. Samples of 'zimska salama' (dry sausage, produced with Penicillium nalgiovense, were evaluated as hygienically unacceptable. Their sensory properties changed due to contamination of this mould during the ripening process. Micological analysis discovered the presence of Penicillium aurantiogriseum, which is a frequent mould contaminant in the meat industry. At the same time, thin layer chromatography revealed no possibility of metabolic activity of this mould in the creation of mycotoxins. However, the presence of this mould on the surface of 'zimska salama' is considered as undesirable due to formation of 'off flavor' in products. Such product is considered as hygienically unacceptable and cannot be used for the human consumption.

  19. Comparison among some tenderization processing on Maremmana meat

    OpenAIRE

    Maurizio Mormile; Sebastiana Failla; Antonella Ficco; Michela Contò; Silvia Ballico

    2010-01-01

    Tenderness is the most important characteristic to define acceptability of products by consumers. In this paper three different methods, Calcium infusion (Ca), Very Fast Chilling (VFC) and pelvic suspension hanging from aitch bone (PS) or the Achilles tendon (AT) are applied in pre-rigor phase on Maremmana meat. Ca injection has reported the lowest shear force on cooked meat compared to control group (5.09 vs. 16.33 kg) instead VFC group has underlined intermediate values. Pelvic hanging has ...

  20. Combined effect of γ-irradiation and bacterial-fermented dextrose on microbiological quality of refrigerated pork sausages

    International Nuclear Information System (INIS)

    The objective of this study was to evaluate the effect of a concentrated fermented dextrose (FD), a natural antimicrobial product, combined with low dose γ-irradiation (1.5 kGy) on the microbiological quality of fresh pork sausages. Fresh pork sausages containing the FD (0.25%, 0.5% and 0.75%) were prepared in a meat pilot plant and were irradiated using a UC-15A irradiator equipped with a 60Cobalt source. The γ-irradiation treatment alone was able to reduce the initial psychrophilic and mesophilic bacteria by more than 2 log CFU/g and kept the lactobacillus population under the detection limit (100 CFU/g). Results also showed that the FD alone was able to extend the shelf life of the sausages from 5 days up to 13 days. At day 13, the FD or irradiation alone showed 2 log CFU/g less mesophilic bacteria than the control. After combining FD and irradiation another reduction of the microbial count of 1 log CFU/g was observed. When combining the irradiation treatment with the FD results it showed a reduced growth rate of the psychrophilic and mesophilic bacteria compared to both treatments alone. This study demonstrated that FD with low dose gamma irradiation act in synergy to reduce the multiplication of the total bacterial flora in fresh sausages. - Highlights: ► A fermented dextrose (FD) with γ-irradiation in pork sausages was investigated. ► Pork sausages containing the FD were prepared and then irradiated. ► Combined treatment reduced the bacterial growth compared to the treatments alone. ► Combined treatment increased the shelf-life compared to both treatments alone.

  1. The nutritional value of some processed meat products in Malaysia.

    Science.gov (United States)

    Babji, A S; Mohdyusof, S

    1995-03-01

    Per capita consumption of meat and meat products in Malaysia more than doubled from 15.70 kg in 1970 to 35.71 kg in 1990. This increase in meat consumption is mainly due to the rapid development and wide acceptance of value added meat and poultry products amongst Malaysian consumers. Meat products such as burgers, sausages, hotdogs and nuggets are widely accepted and consumed by all ethnic groups at home as well as in the fast food restaurants. The significant expansion of the fast food industry and the increase consumption of processed meat products makes it necessary for a re-evaluation of the nutritional quality of popular meat products currently available in the market. This review paper described the quality of some processed meat products, their proximate composition, meat quality, use of non meat proteins and binders, and the use of additives in the formulation of burgers, frankfurters, nuggets, bologna, chicken and beef balls. Preliminary results on the protein efficiency ratio of local meat products seemed favourable but this study is limited to only one laboratory. In vivo and in vitro protein digestibility studies indicated high values on the digestibility of locally manufactured meat products. Proximate analysis of the raw materials used in the formulation of such products showed many with high fat and low protein contents being utilized. The meat content was lower than the minimum amount stated by the food regulation. This paper concludes that due to lack of information and studies on the nutritional composition of processed meat products, concerned bodies should take positive steps to generate reliable data to elucidate the actual nutritional composition of such products. It is also observed that many by-products from the animal industry from non-conventional sources are increasingly being utilized in the manufacture of processed meat product. PMID:22692017

  2. Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 1: Evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns.

    Science.gov (United States)

    Patrignani, Francesca; Iucci, Luciana; Vallicelli, Melania; Guerzoni, M Elisabetta; Gardini, Fausto; Lanciotti, Rosalba

    2007-04-01

    The aim of this work was to study the effects of Debaryomyces hansenii and Yarrowia lipolytica strains, used with lactic acid starter cultures (Lactobacillus plantarum), on the manufacture of dried fermented sausages to understand their role on sausage microbial evolution, lipolytic and proteolytic patterns. The inoculation of the yeast strains did not markedly affect the sausage's microbial flora. The sausages with the yeast strains showed more marked and earlier water activity (a(w)) reductions. Moreover, the surface inoculation of the yeast strains resulted, at the end of ripening, in more pronounced proteolysis and lipolysis. The lipolytic patterns of the products were affected not only by the yeast strain but also by the level of mincing of the meat mixture used. PMID:22064033

  3. 9 CFR 319.160 - Smoked pork sausage.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Smoked pork sausage. 319.160 Section 319.160 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... § 319.160 Smoked pork sausage. “Smoked Pork Sausage” is pork sausage that is smoked with hardwood...

  4. Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage

    International Nuclear Information System (INIS)

    The effects of γ-irradiation upon the biogenic amine inventory in Egyptian smoked cooked sausages were investigated for the first time during storage for up to 90 days at 4 ° C. Typical contents of biogenic amines in non-irradiated sausages ranged between 125.50 and 596.18 mg/kgDW; irradiation with 4 and 6 kGy decreased said total contents to 105.20-94.82 and 104.98-26.44 mg/kgDW respectively, by the end of storage. Putrescine and cadaverine were the major amines in non-irradiated samples - where it accounted for 33% and 29% respectively, of the total by 90 days; however, tyramine dominated in irradiated samples with 2, 4 and 6 kGy, where it accounted for 44, 52 and 42%. On the other hand, the histamine content in non-irradiated sausage by 90 days of storage (i.e. 109.12 mg/kgDW) clearly exceeded the maximum allowable of 50 mg/kg, unlike happened in their irradiated counterparts. Therefore, the dramatic reduction observed in the histamine levels suggests use of this preservation technique for that traditional meat food. (author)

  5. Formation of naturally occurring pigments during the production of nitrite-free dry fermented sausages.

    Science.gov (United States)

    De Maere, Hannelore; Fraeye, Ilse; De Mey, Eveline; Dewulf, Lore; Michiels, Chris; Paelinck, Hubert; Chollet, Sylvie

    2016-04-01

    This study investigates the potential of producing red coloured dry fermented sausages without the addition of nitrite and/or nitrate. Therefore, the formation of zinc protoporphyrin IX (Zn(II)PPIX) as naturally occurring pigment, and the interrelated protoporphyrin IX (PPIX) and heme content were evaluated during nitrite-free dry fermented sausage production at different pH conditions. Zn(II)PPIX was only able to form in dry fermented sausages at pH conditions higher than approximately 4.9. Additionally, the presence of Zn(II)PPIX increased drastically at the later phase of the production process (up to day 177), confirming that in addition to pH, time is also a crucial factor for its formation. Similarly, PPIX also accumulated in the meat products at increased pH conditions and production times. In contrast, a breakdown of heme was observed. This breakdown was more gradual and independent of pH and showed no clear relationship with the formed amounts of Zn(II)PPIX and PPIX. A statistically significant relationship between Zn(II)PPIX formation and product redness was established. PMID:26686009

  6. Performance of a novel casing made of chitosan under traditional sausage manufacturing conditions.

    Science.gov (United States)

    Adzaly, Noor Zainah; Jackson, Andrea; Kang, Iksoon; Almenar, Eva

    2016-03-01

    The goal of this study was to validate the commercial feasibility of a novel casing formed from chitosan containing cinnamaldehyde (2.2%, w/v), glycerol (50%, w/w) and Tween 80 (0.2% w/w) under traditional sausage manufacturing conditions. Meat batter was stuffed into both chitosan and collagen (control) casings and cooked in a water bath. Before and after cooking, both casings were compared for mechanical, barrier, and other properties. Compared to collagen, the chitosan casing was a better (P≤0.05) barrier to water, oxygen, liquid smoke, and UV light. In mechanical and other properties, the chitosan casing had higher (P≤0.05) tensile strength, lower (P≤0.05) elongation at break and tensile energy to break, and better (P≤0.05) transparency whereas a similar (P>0.05) water solubility to the collagen casing. Overall, the chitosan casing was less affected by sausage manufacturing conditions than the collagen casing, indicating that chitosan casing has potential as an alternative to the current collagen casing in the manufacture of sausages. PMID:26656870

  7. Use of lysozyme from chicken egg white as a nitrite replacer in an Italian-type chicken sausage

    Directory of Open Access Journals (Sweden)

    Nalaka Sandun Abeyrathne

    2015-09-01

    Full Text Available Background: Sodium or potassium nitrite is widely used as a curing agent in sausages and other cured meat products. Nitrite has strong antimicrobial and antioxidant effects and generates cured meat color. Nitrite, however, can react with secondary or tertiary amines in meat to form carcinogenic, teratogenic and mutagenic N-nitroso compounds. Several findings have been suggested that high consumption of processed meat may increase the risk of cancer, and emphasized that dietary nitrosamines are positively associated with cancer. Lysozyme is one of the major egg proteins that have antimicrobial and antioxidant characteristics. Therefore, lysozyme can be used in meat processing to prevent microbial growth and oxidative degradation in meat products during storage. This study is focused on evaluating the antimicrobial and antioxidant effects of lysozyme extracted from egg white as a replacer of nitrite in a cooked Italian-type chicken sausage. Methods: Four curing treatments including 100% nitrite (control, 100% lysozyme (treatment 1, 25% nitrite + 75% lysozyme (treatment 2 and 50% nitrite + 50% lysozyme (treatment 3 were used to prepare Italian-type chicken sausage samples. Recipe was developed with 64% (w/w meat, 17% (w/w binder (bread crumble, 12% (w/w ice, 4% (w/w vegetable oil, 2% (w/w salt, 1% (w/w spices (chili, black pepper, cardamom. Prepared samples were cooked in an 80 °C smoke house to a core temperature of 65 °C and cooled in cold water to 20-25 °C subsequently packed in polyethylene and stored in a freezer (-18 °C. The antimicrobial effect lysozyme was tested using Escherichia coli and Salmonella. The growth of these pathogens at 0, 3 and 5 days of storage of spore inoculation was determined. The antioxidant activity of lysozyme was determined using the TBARS value during the 25 d storage period. The redness (a*, lightness (L*, and yellowness (b* of sausages were analyzed using a Minolta color meter (CR 410, Konica Minolta Inc

  8. Observations of sausage modes in magnetic pores

    CERN Document Server

    Morton, R J; Jess, D B; Mathioudakis, M

    2010-01-01

    We present here evidence for the observation of the magneto-hydrodynamic (MHD) sausage modes in magnetic pores in the solar photosphere. Further evidence for the omnipresent nature of acoustic global modes is also found. The empirical decomposition method of wave analysis is used to identify the oscillations detected through a 4170 {\\AA} 'blue continuum' filter observed with the Rapid Oscillations in the Solar Atmosphere (ROSA) instrument. Out of phase, periodic behavior in pore size and intensity is used as an indicator of the presence of magneto-acoustic sausage oscillations. Multiple signatures of the magneto-acoustic sausage mode are found in a number of pores. The periods range from as short as 30 s up to 450 s. A number of the magneto-acoustic sausage mode oscillations found have periods of 3 and 5 minutes, similar to the acoustic global modes of the solar interior. It is proposed that these global oscillations could be the driver of the sausage type magneto-acoustic MHD wave modes in pores.

  9. Combined effect of γ-irradiation and bacterial-fermented dextrose on microbiological quality of refrigerated pork sausages

    Science.gov (United States)

    Dussault, D.; Benoit, C.; Lacroix, M.

    2012-08-01

    The objective of this study was to evaluate the effect of a concentrated fermented dextrose (FD), a natural antimicrobial product, combined with low dose γ-irradiation (1.5 kGy) on the microbiological quality of fresh pork sausages. Fresh pork sausages containing the FD (0.25%, 0.5% and 0.75%) were prepared in a meat pilot plant and were irradiated using a UC-15A irradiator equipped with a 60Cobalt source. The γ-irradiation treatment alone was able to reduce the initial psychrophilic and mesophilic bacteria by more than 2 log CFU/g and kept the lactobacillus population under the detection limit (100 CFU/g). Results also showed that the FD alone was able to extend the shelf life of the sausages from 5 days up to 13 days. At day 13, the FD or irradiation alone showed 2 log CFU/g less mesophilic bacteria than the control. After combining FD and irradiation another reduction of the microbial count of 1 log CFU/g was observed. When combining the irradiation treatment with the FD results it showed a reduced growth rate of the psychrophilic and mesophilic bacteria compared to both treatments alone. This study demonstrated that FD with low dose gamma irradiation act in synergy to reduce the multiplication of the total bacterial flora in fresh sausages.

  10. Prevalence of Salmonella spp. and Listeria monocytogenes at small-scale spanish factories producing traditional fermented sausages.

    Science.gov (United States)

    Martin, Belen; Garriga, Margarita; Aymerich, Teresa

    2011-05-01

    The manufacturing of fermented sausages is subject to natural contamination processes that can potentially carry foodborne pathogens along the process chain and result in contamination of the final product. The aim of this study was to evaluate the occurrence of Salmonella spp. and Listeria monocytogenes at different sampling points during the manufacturing process of fuet, a type of traditional fermented sausage, at 10 small-scale Spanish factories. The presence of both pathogens was studied in the raw materials (19 casings and 19 meat batters), the final products (19 fermented sausages), and the factory equipment (12 mincing, 12 mixing, and 19 stuffing machines, 19 cutting tables, 11 knives, and 12 cold rooms) by using classical microbiological techniques and real-time PCR. Salmonella was not detected in the equipment analyzed or in the final products, but it was detected in the raw materials (23.7% of samples). L. monocytogenes showed higher incidence than Salmonella and was detected in the equipment (11.8% of samples), the raw materials (28.9%), and the final products (15.8%), confirming its ubiquity throughout the manufacturing process of fermented sausages. Five factories were further investigated to study the changes in the distribution of pathogens in the fuet production process over a period of either 2 or 3 years. There was considerable variation in the incidence of both pathogens at different sampling periods, and there was no relation between seasonal variations or geographic location of the factories. PMID:21549053

  11. The prevalence of Sarcocystis infection in meat-production by using digestion method in Ahvaz, Iran

    Directory of Open Access Journals (Sweden)

    Mitra Salehi

    2011-10-01

    Full Text Available Introduction and objective: Sarcocystis is an obligatory intercellular protozoan parasite which can induce infection and clinical signs in carnivorous and herbivorous host. Humans acquire infection by ingestion of cyst or eating raw and undercooked infected meat or meat-production. The main goal of this study is to detect prevalence of the parasites in meat-production such as hamburger, sausage and hot dogs and determine its important role in human health. Materials and methods: Seventy five samples of hamburger, sausage and hot dogs (each 25 samples were collected from retail stores in Ahvaz southwest of Iran. The samples were examined by digestion method using pepsin and HCl for detecting Sarcocystis parasite by light microscope.Results: Sarcocystis species were seen in 56% for hamburger, 20% for hot dogs and 8% for sausage. Conclusion: The results of this study indicated that the rate of the Sarcocystis sp. infection in meat-production is considerable and would be important for human. Many Sarcocystis sp. can infect meat many species from canine and feline definitive host. A molecular test such as PCR is needed to identify the parasite species. Digestion method is a sensitive, rapid and simple test for diagnosing Sarcocystis infection in meat. To prevent human infection, consumption of raw or under-cooked meat and meat-produced hyper endemic area should be avoided.Significance and impact of the study: Regarding to meat-born disease transmitted to human, to detect protozoa parasites in meat and their products can be important to prevent transmission of parasites which have cyst stage and promote hygienic level in human community.

  12. SAUSAGE OSCILLATIONS OF CORONAL PLASMA STRUCTURES

    International Nuclear Information System (INIS)

    The dependence of the period of sausage oscillations of coronal loops on length together with the depth and steepness of the radial profile are determined. We performed a parametric study of linear axisymmetric fast magnetoacoustic (sausage) oscillations of coronal loops modeled as a field-aligned low-β plasma cylinder with a smooth inhomogeneity of the plasma density in the radial direction. The density decreases smoothly in the radial direction. Sausage oscillations are impulsively excited by a perturbation of the radial velocity, localized at the cylinder axis and with a harmonic dependence on the longitudinal coordinate. The initial perturbation results in either a leaky or a trapped sausage oscillation, depending upon whether the longitudinal wavenumber is smaller or greater than a cutoff value, respectively. The period of the sausage oscillations was found to always increase with increasing longitudinal wavelength, with the dependence saturating in the long-wavelength limit. Deeper and steeper radial profiles of the Alfvén speed correspond to more efficient trapping of sausage modes: the cutoff value of the wavelength increases with the steepness and the density (or Alfvén speed) contrast ratio. In the leaky regime, the period is always longer than the period of a trapped mode of a shorter wavelength in the same cylinder. For shallow density profiles and shorter wavelengths, the period increases with wavelength. In the long-wavelength limit, the period becomes independent of the wavelength and increases with the depth and steepness of the radial profile of the Alfvén speed.

  13. Extending Shelf Life of Chilled Pork by Combination of Chitosan Coating With Spice Extracts

    Institute of Scientific and Technical Information of China (English)

    XIA Xiufang; KONG Baohua

    2008-01-01

    The effects of spices (cinnamon, rosemary, clove) extracts and chitosan on microbiological growth, drip loss, color, and lipid oxidation of fresh chilled meat stored for 28 days at 4"C were investigated. There were four treatments: control, coated with spices(cimmamon 1.5g·L-1+rosemary 1.5·L-1+colve 1.0 g·L-1),coated with 0.5% chitosan,coated with spices and chitosan.Chitosan coating resulted in significant inhibition of microbial growth (P<0.05), while the lowest microbial counts were obtained in the samples containing both chitosan and spices, indicating a possible synergistic effect. Chitosan and its combinations with spices also showed the most intense antioxidative effect when compared to the controls (P<0.05). Meanwhile, chitosan coating could decrease water loss and keep better color of chilled meat. The combined spice extracts and chitosan coating could effectively extend the shelf life of chilled meat.

  14. Chilling rate effects on pork loin tenderness in commercial processing plants.

    Science.gov (United States)

    Shackelford, S D; King, D A; Wheeler, T L

    2012-08-01

    The present experiment was conducted to provide a large-scale objective comparison of pork LM tenderness and other meat quality traits among packing plants that differ in stunning method and carcass chilling rate. For each of 2 replicates, pigs were sourced from a single barn of a commercial finishing operation that fed pigs from a single terminal crossbred line. On each day, 3 trucks were loaded, with each of those trucks delivering the pigs to a different plant. Plant A used CO(2) stunning and conventional spray chilling; Plant B used CO(2) stunning and blast chilling; and Plant C used electrical stunning and blast chilling. The boneless, vacuum-packaged loin was obtained from the left side of each carcass (n = 597; 100 · plant(-1) · replicate(-1)). As designed, HCW, LM depth, and LM intramuscular fat percentage did not differ among plants (P > 0.05). By 1.67 h postmortem (1 h after the carcasses exited the harvest floor), the average deep LM temperature was >10°C warmer for Plant A than Plants B and C (32.1°C, 21.6°C, and 19.3°C, for Plants A, B, and C, respectively) and deep LM temperature continued to be >10°C warmer for Plant A until 4.17 h or 6.33 h postmortem than for Plants C and B, respectively. Both plants that used blast chilling produced loins with greater LM slice shear force at 15 d postmortem than did the plant that used conventional spray chilling (P 25 kg) LM slice shear force values was greater for Plant B than Plant A (14.7% vs. 1%; P electrical stunning (P < 0.05). This research shows that differences in chilling systems among pork packing plants can have a strong influence on loin chop tenderness. PMID:22307481

  15. Frequency of contamination Listeria monocytogenes of raw dried cured vacuum packed sausages

    Directory of Open Access Journals (Sweden)

    Hristo Daskalov

    2014-03-01

    Full Text Available The aim of this study was to collect actual data concerning the frequency of contamination with Listeria monocytogenes of some very popular in Bulgaria raw dried cured vacuum packed sausages, produced from October 2004 till May 2008. 148 vacuum-packed samples were taken from 9 different food business operators during all seasons of the year. The samples were analyzed according to USDA method for meat foods. Ten specimens were positive for presence of Listeria monocytogenes equal to 6,75% of all tested samples. In two other raw dried cured sausages L.welshimeri and L.innocua were found, but these species are not pathogenic for consumers. In the period before the official implementation of HACCP system (01.01.2006 in Bulgaria, 52 samples were examined and 5 Listeria monocytogenes isolates were found (~10%. 2,5 years after the HACCP implementation, 96 specimens from the same meat factories were tested and 5 Listeria monocytogenes isolates (5,2% were detected. Samples taken from lots, produced in winter time were contaminated with Listeria monocytogenes more often (7 of all 10 than specimens taken during other seasons. Data were discussed through the point of view of the effectiveness of hygienic practices and HACCP system application. Also, application of ‘microbiological criterion’ set in COMMISSION REGULATION (EC No 2073/2005 for ready-to-eat foods unable to support the growth of L. monocytogenes was considered.

  16. Test marketing and consumer acceptance of irradiated meat products

    International Nuclear Information System (INIS)

    This study consists of two parts: irradiation processing of cooked meat and irradiation preservation of prepackaged chilled fresh cut meats. Irradiation of prepackaged pickled meat products dipped in grains stillage at a dose 6-8 kGy eliminated common food-borne microorganisms, such as E. Coli and other microbial pathogens and extended the shelf life of the product to 10 days at 5 deg. C. Test marketing of 40,000 bags (about 10,000 kg) of the product in more than 100 supermarkets in the city of Shanghai showed no untoward problem with consumer acceptance. Irradiation of prepackaged chilled fresh cut pork at a dose 3 kGy led to inactivation of microbial pathogens and parasites with a concomitant reduction in numbers of common spoilage microorganisms and extension of shelf life of the product for 30 days at 5 deg. C. The cost benefit and marketing applications were evaluated. (author)

  17. Microorganisms, Qualitative Indicators for Meat Products

    Directory of Open Access Journals (Sweden)

    Marioara Nicoleta Filimon

    2010-10-01

    Full Text Available Due to the fact that, for a few years now, our focus is more and more concentrated on safety and security of meat and vegetable products, this study’s aim is to evaluate the quality of certain well - known meat products (sausages, dry salami, and half-dried salami, purchased in a supermarket, from Timisoara. Microbiological tests were made especially on sanitary microbiological indicators (Escherichia, Enterobacter, Klebsiella. These tests emphasize hygiene in processing ang handling of products. In some cases, it higtlights how various heat treatments (pasteurization type apply to food products. It also establishes the microbial load on the microscopic field and the colony forming units, by a culture method in plates, at 37º C for 48 hours. Based on the obtained results, it has been established that, concerning the microbial load and the presence or absence of coliform bacteria, studied products fall into the quality permitted by applicable law.

  18. Influence of processing on the gamma-hexachlorocyclohexane content of meat products

    International Nuclear Information System (INIS)

    Meat from rabbits, which had been fed with 14C γ-HCH, was processed to dried sausage and to various meat products. Micrococci and lactobacilli from a commercial starter culture metabolize the labelled pesticide to 20 and 10%, respectively. In dried sausage the γ-HCH content decreased in the course of 30 d by an average of about 25%. By curing, about 20% and by hot-smoking, 12% of the γ-HCH were degraded in the meat products. Cooking (1 1/2 h at 1000C) was the most effective treatment; more than 50% of the pesticide content were removed. In all kinds of products, besides small amounts (less than 2%) of chlorinated benzenes and phenols, the residues consisted mainly of γ-HCH. (author)

  19. Combined Effect of Monoxide Hemoglobin and Sodium Nitrite on Physicochemical, Microbiological and Sensory Properties of Pork Sausage

    Directory of Open Access Journals (Sweden)

    Shengjiang Tan

    2014-03-01

    Full Text Available Sodium nitrite (NaNO2 faces a challenge in the meat industry because of its carcinogenicity. The studies about nitrite substitutes have attracted a considerable interest for many years. This study aims at the combined effects of monoxide hemoglobin (COHb and NaNO2 on physicochemical, microbiological and sensory properties of pork sausages. The addition of COHb led to the reductions in L*, b*, TBA, VBN and aerobic plate count as well as the increase in a* (p<0.05. The samples with 0.005% NaNO2 and 0.2% COHb addition had equal even better sensory color, flavor, mouthfeel and slice traits than those with 0.015% NaNO2 addition during storage. Moreover, such sample had less than 30 cfu/100 g Escherichia coli and no detectable Staphylococcus aureus during 29 days storage. Therefore, COHb showed a potential in the manufacture of sausages

  20. Meat flavour

    International Nuclear Information System (INIS)

    For the consumer, meat is characterized by a certain number of organoleptic qualities; among them, flavour -that is to say the association of both odour and taste- plays a leading part. This property is based upon a great number of chemical components: some volatile components are responsible for the aroma and some non-volatile ones for the taste. These substances are either made or released during the heating of the meat on account of components called precursors which are produced during the aging of the meat. The two main reactions which preside over the elaboration of flavour are: the Maillard's reaction and the autooxidation reactions. Meat flavour is associated with the animal characteristics; it is influenced by the ante- and post mortem treatments as well as by the technological treatments for storing it. The use of synthetical flavours is to be considered as possible in the future

  1. Yeasts associated with Vienna sausage packaging.

    Science.gov (United States)

    Viljoen, B C; Dykes, G A; Callis, M; von Holy, A

    1993-03-01

    A total of 123 representative yeast isolates from a previous study of a Vienna sausage processing plant were identified according to conventional methods and long-chain fatty acid analyses. The most prevalent isolates belonged to the genera Candida and Debaryomyces. Other genera encountered were Rhodotorula, Yarrowia, Pichia, Galactomyces, Cryptococcus, Trichosporon and Torulaspora. PMID:8466813

  2. 9 CFR 319.140 - Sausage.

    Science.gov (United States)

    2010-01-01

    ... CFR Chapter III, Subchapter E, or in 21 CFR Chapter I, Subchapter A or Subchapter B. In addition to... permitting that use in this subchapter or in 9 CFR Chapter III, Subchapter E, or in 21 CFR Chapter I... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Sausage. 319.140 Section...

  3. The sequential decay of a fire sausage

    International Nuclear Information System (INIS)

    We study the sequential decay of a fire sausage in the framework of quark Geometrodynamics (QGD). Our results are then applied to the description of hadronic final states in e+e- annihilation at high energy. Agreement with experimental findings appears rather remarkable. (orig.)

  4. Targeting and design of chilled water network

    International Nuclear Information System (INIS)

    Highlights: • Minimum flowrate targeting for chilled water network. • Mixed series/parallel configuration of chilled water-using units. • Integrated cooling and chilled water networks. - Abstract: Chilled water is a common cooling agent used in various industrial, commercial and institutional facilities. In conventional practice, chilled water is distributed via chilled water networks (CHWNs) in parallel configuration to provide required air conditioning and/or equipment cooling in the heating, ventilating and air conditioning (HVAC) system. In this paper, process integration approach based on pinch analysis technique is used to address energy efficiency issues in the CHWN system for grassroots design problem. Graphical and algebraic targeting techniques are developed to identify the minimum chilled water flowrate needed to remove a given amount of heat load from the CHWN. Doing this leads to higher chilled water return temperature and enhanced energy efficiency of the HVAC system. A recent proposed network design technique is extended to synthesize the CHWN in a mixed series/parallel configuration. A novel concept of integrated cooling and chilled water networks (IWN) is also proposed in this work, with its targeting and design techniques presented. Hypothetical examples and an industrial case study are solved to elucidate the proposed approaches

  5. Authentication of Meat Species in Sucuk by Multiplex PCR

    Directory of Open Access Journals (Sweden)

    Osman İrfan İLHAK

    2015-01-01

    Full Text Available The identification of meat species used in meat products is important by reason of economic considerations, religious factors, verification of label, and prevention of unfair-market competition. In this paper, multiplex PCR method was experienced for routine detection of equine (horse and donkey, poultry (chicken and turkey, pig and cattle meat in sucuk (sausage. The primers used for these animals generated specific fragments, and they did not show cross reactions with the DNA from the other genus of animal. After multiplex PCR was successfully optimized, a field study was carried out to investigate the presence of horse, donkey, chicken, turkey and pig meat in 50 sucuks (30 beef and 20 beef + poultry collected from markets. The result of the field study indicated that 23.3% of 30 beef sucuk samples were containing poultry meat. None of the 50 sucuk samples was containing pig meat, but one (2% of the samples generated equine fragment. The present study showed that the multiplex PCR method can be used for routine analysis of meat species identification, verification and control of label information of meat products.

  6. Neutron activation analysis of toxic elements in meat and farinaceous food of Argentina

    International Nuclear Information System (INIS)

    Quantitative information about the concentration of toxic elements in foodstuffs for human consumption is important for the study of human health and diseases. Our project is to analyze, by neutron activation, toxic elements im meat and farinaceous food of Argentina by means of: a) Radiochemical neutron activation analysis with development of an adequate technique for the determination of As, Se, Sb and Hg in farinaceous food and manufactured meat (sausages and hamburgers); b) Instrumental neutron activation analysis of Rb, Se, Br, Fe, Co and Zn in farinaceous food and manufactured meat; c) Preliminary studies of the daily intake of the determined elements. 5 refs, 3 figs, 17 tabs

  7. Toward Probiotict Food Product from Meat Through Isolation and Identification Lactic Acid Bacteria As Probiotic Culture Stater

    Directory of Open Access Journals (Sweden)

    Yunilas Yunilas

    2014-01-01

    Full Text Available Probiotic food products of meat can provide extensive benefits, to increase the shelf life and nutritional value also improve the taste. The use of lactic acid bacteria culture (LAB derived from the isolation of the meat and the addition of probiotic cultures (Lactobacilli and Bifidobacteria in fermented sausage processing is expected to produce a probiotic sausage products with nutritional value, and better shelf life and improve health. This study aimed to isolate and identify lactic acid bacteria (LAB of meat as a starter culture fermented sausages. The parameters observed were gram test, catalase, motility, gas production, type of fermentation, growth at various temperatures and pH. The results were obtained 28 isolates, 17 isolates were able to produce acid and 8 of them are lactic acid bacteria (LAB with the characteristics of gram-positive, catalase negative, not motile, produces gas, are hetero and homo fermentative, optimum growth temperature of 300C and a few of them are able to grow on pH 3.5. Lactic acid bacteria that able to be combined with probiotics as sausage starter culture to the probiotic food products of meat.

  8. Tenderness charactherization of ostrich meat commercial cuts

    Directory of Open Access Journals (Sweden)

    Janaina Conte Hadlich

    2012-12-01

    Full Text Available The ostrich meat has become an interesting source of protein as well as being an alternative to red meat, because of its healthy fatty acid profile, with a high content of polyunsaturated fatty acids and low content of intramuscular fat, which arouses the interest of people who want a low animal fat diet. Ostrich meat is also appreciated by the tenderness, since it is one of the larger impact characteristics on the acceptance of a meat product for consumers. The aim of this study was to evaluate the tenderness of different ostrich meat commercial cuts and certificate that all studied cuts present tenderness acceptable by consumers. The laboratory tests were performed at the Laboratory of Biochemistry of Proteins (FMVZ, being measured shear force of seven commercial cuts of ostrich meat. The cuts were: internal thigh, external thigh, filet plan, filet out, filet small, rump and filet fan. The samples were boiled in water bath controlled by time and temperature. After chilling, fragments of 1.0 x 1.0 x 3.0 cm were removed from samples. Shear force measurements were performed using a mechanical Warner-Bratzler Shear Force equipment. The shear force means were: internal thigh (3.5 kg, external thigh (2.8 kg, filet plan (2.4 kg, filet out (1.6 kg, filet small (3.5 kg, rump (3.3 kg and filet fan (2.0 kg. All the commercial cuts evaluated had very low values of shear force, denoting meat extremely tender. The classification of meat tenderness is based on shear force values, being values below 4.6 kg considered meat with desirable tenderness. All ostrich meat commercial cuts analyzed had shear force values lower than 4.6 kg, being classified as meat of extreme tenderness. The results found in this work allow concluding that ostrich meat can be considered tender. These findings lead us to consider the ostrich meat as an interesting alternative to red meat, in relation to tenderness and healthy fatty acid profile, being favorable for people suffering from

  9. Modified broken rice starch as fat substitute in sausages

    Directory of Open Access Journals (Sweden)

    Valéria Maria Limberger

    2011-09-01

    Full Text Available The demand for low-fat beef products has led the food industry to use fat substitutes such as modified starch. About 14% of broken rice is generated during processing. Nevertheless, this by-product contains high levels of starch; being therefore, great raw material for fat substitution. This study evaluated the applicability of chemically and physically modified broken rice starch as fat substitute in sausages. Extruded and phosphorylated broken rice was used in low-fat sausage formulation. All low-fat sausages presented about 55% reduction in the fat content and around 28% reduction in the total caloric value. Fat replacement with phosphorylated and extruded broken rice starch increased the texture acceptability of low-fat sausages, when compared to low-fat sausages with no modified broken rice. Results suggest that modified broken rice can be used as fat substitute in sausage formulations, yielding lower caloric value products with acceptable sensory characteristics.

  10. Sensory Evaluation and Textural Properties of Mushroom Sausages

    Directory of Open Access Journals (Sweden)

    Fei Lu

    2014-06-01

    Full Text Available Fresh mushroom was used as primary material to produce mushroom sausages and their qualities was assessed by sensory evaluation and textural analysis. The processing procedures include clean, slice, blanch, crush and pulp, add accessories, stuff, heat and cool. Ingredients for mushroom sausage are mushroom 100, chicken 0~10, soybean protein isolate 10, corn starch 10, oil 2, spice 2.4, salt 1, sugar 1 and carrageenan 0.8. The optimal mushroom for sausage processing is Pleurotus nebrodensis and the following is Pleurotus ostreatus and other white or light color mushrooms. Mushroom sausages possess many advantages as far as nutrition, safety, cost and processing compared to normal sausages. This study shows that sausage is a potential and effective method for mushroom processing.

  11. PIGS BREEDING FOR THE PRODUCTION OF TRADITIONAL MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    Đuro Senčić

    2014-06-01

    Full Text Available The fertile Slavonia is known for production of several types of cured meats: kulen, kulen sis, sausage, ham and bacon, and other pork products (“krvavica” - blood sausage, “švargl” - a type of brawn where chopped parts of head are stuffed inside the pig’s stomach, “čvarci” - a variant of pork crisps, fat. These products require “mature pigs” of adequate slaughter quality. Production of pigs intended for traditional meat products may take place in different production systems (open, closed, semi-open, “organic”. Each of these systems provides a specific quality of pigs for slaughter, reflecting on the quality of the final product. Production systems can have a significant impact on growth performance and carcass and meat quality of pigs. This effect arises from the interaction between housing conditions, the amount and composition of food and used pig genotype. The choice of a production system depends on local production conditions, pig genotype, consumer demand (market for a given product quality, and other factors. Due to their quality, the traditional Slavonian meat products can become a recognizable Croatian brand in both domestic and international markets. Production of standard quality products requires standard quality of pigs. Therefore this book is focused on such pigs production.

  12. Noninvasive Qualitative and Quantitative Assessment of Spoilage Attributes of Chilled Pork Using Hyperspectral Scattering Technique.

    Science.gov (United States)

    Zhang, Leilei; Peng, Yankun

    2016-08-01

    The objective of this research was to develop a rapid noninvasive method for quantitative and qualitative determination of chilled pork spoilage. Microbiological, physicochemical, and organoleptic characteristics such as the total viable count (TVC), Pseudomonas spp., total volatile basic-nitrogen (TVB-N), pH value, and color parameter L* were determined to appraise pork quality. The hyperspectral scattering characteristics from 54 meat samples were fitted by four-parameter modified Gompertz function accurately. Support vector machines (SVM) was applied to establish quantitative prediction model between scattering fitting parameters and reference values. In addition, partial least squares discriminant analysis (PLS-DA) and Bayesian analysis were utilized as supervised and unsupervised techniques for the qualitative identification of meat spoilage. All stored chilled meat samples were classified into three grades: "fresh," "semi-fresh," and "spoiled." Bayesian classification model was superior to PLS-DA with overall classification accuracy of 92.86%. The results demonstrated that hyperspectral scattering technique combined with SVM and Bayesian possessed a powerful capability for meat spoilage assessment rapidly and noninvasively. PMID:27340214

  13. Microbiological evaluation of poultry sausages stored at different temperatures

    OpenAIRE

    Simona Kunová; Alica Bobková; Ľubomír Lopašovský; Miroslava Kačániová

    2014-01-01

    The aim of our study was to evaluate the microbiological quality of poultry sausages, which were stored at different temperatures (4 °C, 15 °C). Total count of bacteria, coliform bacteria, yeasts and filamentous microscopic fungi were detected in poultry sausages. Microbiological quality was evaluated using the horizontal method for the determination number of microorganisms. Total count of bacteria in sausages stored at 4 °C ranged from 1 × 101 CFU.g-1 in sa...

  14. CONSUMERS PREFERENCES IN SMOKE-DRIED MEAT PRODUCTS OF OSIJEK-BARANYA COUNTY

    Directory of Open Access Journals (Sweden)

    Ivana Jelušić

    2008-12-01

    Full Text Available Exceptional taste of smoke-dried meat products, its quality and special flavour that marks they are characterized with attracted to many people of various purchasing power. For the purpose of resarch, a survey on consumption of smoke-dried meats was carried out among inhabitants of the Osijek-Baranya County. Despite high prices of smoke-dried meat products even 95% of examinees consume the same products. Most of them (50% exclusively buying smoke-dried meat products in specialized stores, while 35% of them produce and buy the same ones whereas only 15% consume home made products. Data shows that large number of people consume all smoke-dried meat products buying them exclusively from different stores (50%, where most attention is devoted to price and quality (75%. The brand is also essential to consumers (68%, along with the valid declaration and inevitable examination by authorized inspection. 62% of persons expressed trust in sanitary-toxic validity of smoke-dried meat products. Among examinees, all smoke-dried meats are most preferred (40% followed by sausage (22%, ham (20%, kulen sausage (10%, bacon (5% and scraps (3%. The result show that large number of people do not know a real offer on the market and/or are not informed on difference between industrial and real domestic products.

  15. 21 CFR 890.5940 - Chilling unit.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Chilling unit. 890.5940 Section 890.5940 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES PHYSICAL MEDICINE DEVICES Physical Medicine Therapeutic Devices § 890.5940 Chilling unit....

  16. DNA comet assay as a rapid detection method of irradiated bovine meat by electron beam

    International Nuclear Information System (INIS)

    The Comet Assay was used to detect electron beam treatment of bovine meat samples. The doses given were 3,5; 4,5; 6,0 and 7,0 kGy at chilled conditions, and 3,5; 4,5; 6,0; 7,0 and 8,0 kGy at frozen conditions. The analyses were made on days 1, 4, 7, 15, and 30 after irradiation some differences were observed between chilled and frozen conditions. The storage time influenced the DNA degradation. The Comet Assay enabled a rapid identification of irradiated bovine meat. (author)

  17. The effect of soy hydrolysates on changes in cholesterol content and its oxidation products in fine - ground model sausages

    Directory of Open Access Journals (Sweden)

    Agnieszka Bilska

    2009-09-01

    Full Text Available Background. Meat products belong to products particularly at risk of fat oxidation processes. One of the methods to prevent disadvantageous oxidative changes of lipids in food is the application of antioxidants. Material and methods. The experimental material consisted of fine – ground model sausages. Produced processed meats differed in terms of the presence and amount of acid and enzymatic soy hydrolysates (0.3% and 0.7%. The reference sample comprised processed meat product with no hydrolysate added. Model processed meat products were stored at 4°C for 29 days. The analyses included changes in peroxide value, changes in cholesterol and its oxidation products. Results. It was found that changes of peroxide value, 7α-OHC, 7β-OHC, α-epoxy-C, β-epoxy-C, 20α-OHC, 25-OHC and total oxisterols were statistically significantly affected, apart from storage time, also by the type and level of applied hydrolysates. The addition of enzymatic and acid hydrolysates to batter of experimental sausages effectively inhibited the process of fat oxidation. Conclusions. In samples with enzymatic hydrolysate an approx. 20% loss of initial cholesterol content was recorded. In contrast, in the other samples this loss amounted to approx. 10%. The process of cholesterol metabolism in tested processed meat products was affected by their storage time and the type of added hydrolysate. It was observed that the highest dynamics of cholesterol metabolism occurred in a sample with no hydrolysate added. The level of total oxisterols in the sample with no addition of hydrolysate was over two times higher than in samples with an addition of hydrolysate.

  18. Chemistry and technology of Cured and Smoked Meat Products

    Directory of Open Access Journals (Sweden)

    V. K. Mathur

    1967-05-01

    Full Text Available Recent developments in the chemistry and technology of cured and smoked meat products are reviewed. Various factors physical, chemical and microbiological affecting water holding capacity of cured meats and cured colour formation and its stability during storage are discussed. Methods of preparation of various types of cured and smoked meat products have been briefly described. Developments in the use of synthetic casings and skinless sausages have been mentioned. Smoke constituents, their role and physico-chemical aspects of mechanism and functions of smoking are discussed. Advancements in the methods of smoke generation, conventional smoking and some kilns, electrostatic smoking and smoking by use of liquid smokes have been described. Some of the methods of preparation of liquid smokes are also given.

  19. Cook & Chill - Rapid Chilling of Food 'in situ'

    DEFF Research Database (Denmark)

    Paul, Joachim

    2003-01-01

    Rapid cooling of products is of increasing importance for food preservation and for industrial processes. Slurry ice (Binary Ice) is a two-phase cooling fluid consisting of suspended ice crystals in an aqueous solution or mixture. Latent energy contained in the fluid yields rapid cooling which...... is expressed in high cooling velocity. It is, however, difficult to establish cooling curves for every product and process. Using two readings from a cooling process allows the va��to be determined of a constant OCT which expresses the specific cooling velocity and serves to establish cooling curves...... for a given product and process and to compare different cooling fluids and methods. Chilling of hot products in professional cooking kettles immediately after cooking is achieved best by using Binary Ice. The paper gives an equation, which describes the cooling velocity for such kettles and other products...

  20. Study of sausage instability in semiconductor plasma

    International Nuclear Information System (INIS)

    As a perturbation of the adiabatically compressed linear pinch, a theory of the sausage instability is developed on the basis of the magnetohydrodynamic equations of motion and the particle conservation combined with Maxwell's equations. A dispersion relation of the instability and the explicit dependence of wave parameters on the fields are obtained by linearizing the equations for axially symmetrical harmonic perturbation. The critical field between a convective and an absolute instability is numerically obtained, and spatial growth rates associated with the instability are also derived in its convectively unstable region. The excitation of the sausage instability is made in an impact ionized plasma of n-InSb. The linear pinch effect of the samples is confirmed through the magnetic field dependence of current-voltage characteristics, and sinusoidal coherent oscillations are observed after a complete confinement of a pinch without an external magnetic field. Oscillation frequencies and currents on the threshold of excitations are obtained for various samples as a function of the applied electric field. The stabilization of instability by an axial magnetic field is also investigated theoretically and experimentally. The possibility of the stabilization is discussed through an evaluation of the magnetic Reynolds number in an impact ionized plasma pinch, and the critical magnetic field is derived from the hydromagnetic energy principle of the stabilization. Waveforms of the excited instability are observed under various axial magnetic fields in order to find the critical magnetic field for stabilization. The developed theories of the sausage instability on the dispersion relation and on the stabilization by axial magnetic fields are in good qualitative and quantitative agreements with the experiments. It is found that the sausage instability is excited in an impact ionized plasma of n-InSb and is explained well by the developed theory. (J.P.N.)

  1. Yeast strains as potential aroma enhancers in dry fermented sausages.

    Science.gov (United States)

    Flores, Mónica; Corral, Sara; Cano-García, Liliana; Salvador, Ana; Belloch, Carmela

    2015-11-01

    Actual healthy trends produce changes in the sensory characteristics of dry fermented sausages therefore, new strategies are needed to enhance their aroma. In particular, a reduction in the aroma characteristics was observed in reduced fat and salt dry sausages. In terms of aroma enhancing, generally coagulase-negative cocci were selected as the most important group from the endogenous microbiota in the production of flavour compounds. Among the volatile compounds analysed in dry sausages, ester compounds contribute to fruity aroma notes associated with high acceptance of traditional dry sausages. However, the origin of ester compounds in traditional dry sausages can be due to other microorganisms as lactic acid bacteria, yeast and moulds. Yeast contribution in dry fermented sausages was investigated with opposite results attributed to low yeast survival or low activity during processing. Generally, they affect sausage colour and flavour by their oxygen-scavenging and lipolytic activities in addition to, their ability to catabolize fermentation products such as lactate increasing the pH and contributing to less tangy and more aromatic sausages. Recently, the isolation and characterization of yeast from traditional dry fermented sausages made possible the selection of those with ability to produce aroma active compounds. Molecular methods were used for genetic typing of the isolated yeasts whereas their ability to produce aroma compounds was tested in different systems such as in culture media, in model systems and finally on dry fermented sausages. The results revealed that the appropriate selection of yeast strains with aroma potential may be used to improve the sensory characteristics of reformulated fermented sausages. PMID:25765533

  2. Radiation preservation of vienna sausage, 1

    International Nuclear Information System (INIS)

    The gamma irradiation of vienna sausages has been investigated in extending their shelf-life. Package irradiation is suitable for irradiation of vienna sausages in large quantity; however the unevenness of dose distribution occurs in the irradiated package. The dose distribution in a 20 x 30 x 30 cm package of vienna sausages (rho = 0.27 g/cm3) was measured with a Fricke of PMMA dosimeter, to examine the irradiation conditions for reducing the unevenness. The unevenness in the y-direction (horizontal) was only little. The variation in exposure dose in the z-direction (vertical) affects largely to the overall unevenness. The unevenness in the z-direction decreases by alteration of the specific activity ratio in this direction of the source rod. The unevenness in the x-direction (depth) can be decreased by irradiation at a low dose rate using a high activity source. The dose uniformity in the package was 1.13 at dose rate 1.7 x 105 R/hr with the 140,000 Ci source. (auth.)

  3. Standing sausage waves in photospheric magnetic waveguides

    Science.gov (United States)

    Dorotovič, I.; Erdélyi, R.; Freij, N.; Karlovský, V.; Márquez, I.

    2014-03-01

    Aims: By focussing on the oscillations of the cross-sectional area and the total intensity of magnetic waveguides located in the lower solar atmosphere, we aim to detect and identify magnetohydrodynamic (MHD) sausage waves. Methods: Capturing several high-resolution time series of magnetic waveguides and employing a wavelet analysis, in conjunction with empirical mode decomposition (EMD), makes the MHD wave analysis possible. For this paper, two sunspots and one pore (with a light bridge) were chosen as examples of MHD waveguides in the lower solar atmosphere. Results: The waveguides display a range of periods from 4 to 65 min. These structures display in-phase behaviour between the area and intensity, presenting mounting evidence for sausage modes within these waveguides. The detected periods point towards standing oscillations. Conclusions: The presence of fast and slow MHD sausage waves has been detected in three different magnetic waveguides in the solar photosphere. Furthermore, these oscillations are potentially standing harmonics supported in the waveguides that are sandwiched vertically between the temperature minimum in the lower solar atmosphere and the transition region. The relevance of standing harmonic oscillations is that their exploitation by means of solar magneto-seismology may allow insight into the sub-pixel resolution structure of photospheric MHD waveguides.

  4. Numerical simulation of fundamental trapped sausage modes

    CERN Document Server

    Cécere, M; Reula, O

    2011-01-01

    Context: We integrate the 2D MHD ideal equations of a straight slab to simulate observational results associated with fundamental sausage trapped modes. Aims: Starting from a non-equilibrium state with a dense chromospheric layer, we analyse the evolution of the internal plasma dynamics of magnetic loops, subject to line-tying boundary conditions, and with the coronal parameters described in Asai et al. (2001) and Melnikov et al. (2002) to investigate the onset and damping of sausage modes. Methods: To integrate the equations we used a high resolution shock-capturing (HRSC) method specially designed to deal appropriately with flow discontinuities. Results: Due to non-linearities and inhomogeneities, pure modes are difficult to sustain and always occur coupled among them so as to satisfy, e.g., the line-tying constraint. We found that, in one case, the resonant coupling of the sausage fundamental mode with a slow one results in a non-dissipative damping of the former. Conclusions: In scenarios of thick and den...

  5. Efficiency of Edible Films Containing Bioactive Antimicrobials on Refrigerated Pork Meat

    Directory of Open Access Journals (Sweden)

    Ramona Andreea Dochitoiu

    2014-05-01

    Full Text Available Preserving food is an important link in ensuring their quality; it is always a matter of concern for consumers. Some of the most common microorganisms existing on the surface of refrigerated meat are the Escherichia coli and Listeria monocytogenes. The use of bioactive compounds from psyllium and noni juice could be a way for inactivation of unwanted bacteria and extend the shelf life of chilled meat due to antioxidant and antimicrobial properties of theirs bioactive compounds. The biofilm formed by fusing powdered psyllium with noni juice was tested on the inhibition of microorganisms on chilled meat for 37 days. The HPLC characterization of noni juice showed the presence of ascorbic acid in concentration of 84 mg%.  Data from this study would provide new formulation options for developing antimicrobial packaging films using tea extracts to improve the microbiological safety and quality of pork meat during refrigerated storage.

  6. Effect of composition and properties of chitosan-based edible coatings on microflora of meat and meat products

    Directory of Open Access Journals (Sweden)

    Denis A. Baranenko

    2013-06-01

    Full Text Available Background. Analysis of the properties of various chitosan grades has resulted in a working hypothesis that chitosan can be used as part of protective film-forming coatings for meat and meat products. The aim of this study was the research of composition, properties and antibacterial activity of chitosan-based coatings used for cold storage of meat and meat products. Material and methods. Protective coatings, developed by the authors, based on organic acids and chi- tosan with food gelatin, or distarch glycerol, or wheat fiber, or sodium alginate, or guar gum have been used as research material. The coatings were applied on the surfaces of retail cuts of veal and rabbit meat, boiled sausages, smoked sausages and smoked-boiled pork brisket. Antimicrobial activity of the solutions was evaluated in vitro. Microbial indicators of the mixtures were also determined by the zone of inhibition assay. Dynamic viscosity, the activation energy of viscous flow and pH of mixtures of fluids were measured. During the storage of meat and meat products total viable count of microorganisms was determined. Results. Polymer solutions of chitosan:starch and chitosan:gelatin are technologicaly compatible, solutions of chitosan:fiber are two-phase colloidal systems. Coatings did not alter the samples inherent flavour char- acteristics. All coatings reduced total viable count of microorganisms compared to control samples without coating. Composition based on 2% solution of chitosan and organic acids and 2% gelatin solution in a ratio of 1:1 has the strongest bacteriostatic effect for meat and meat products. Including potassium sorbate and sodium benzoate in gelatin and chitosan solutions mixture for protective coating was not found reasonable, because of their lower bacteriostatic effect. Combined application of vacuum and protective coatings pro- vided the strongest suppressing effect on microflora in all samples. Conclusions.The chitosan-based edible coatings

  7. 9 CFR 318.22 - Determination of added water in cooked sausages.

    Science.gov (United States)

    2010-01-01

    ... sausages. 318.22 Section 318.22 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT... PREPARATION OF PRODUCTS General § 318.22 Determination of added water in cooked sausages. (a) For purposes of this section, the following definitions apply. (1) Cooked sausage. Cooked sausage is any...

  8. Proteolytic Characterization of Trimmed Beef Fermented Sausages Inoculated by Indonesian Probiotics: Lactobacillus plantarum IIA-2C12 and Lactobacillus acidophilus IIA-2B4

    Directory of Open Access Journals (Sweden)

    Dyah Nurul Afiyah

    2015-05-01

    Full Text Available Proteolysis is one of the most important biochemical changes affecting proteins during the ripening and preservation of fermented beef sausages. In this study, proteolytic activities of two Indonesian probiotics, Lactobacillus plantarum IIA-2C12 and Lactobacillus acidophilus IIA-2B4 used as starters in trimmed beef are investigated. IIA-2B4 used as starters in trimmed beef are investigated. L. plantarum IIA-2C12 and L. acidophilus displayed remarkable proteolytic activities against milk casein substrate, in which the activity of L. plantarum IIA-2C12 is higher than that of L. acidophilus IIA-2B4. Similar evidences were observed when proteolytic activities of both strains were visualized by using SDS-Page against meat sarcoplasmic proteins. The differences in the number of proteases encoded by the genomes of both starters might account for these differences. The activities of both strains were slightly reduced upon storage at room temperature for 28 days due to decreasing of the amount of substrate and or stability of proteases. In addition, we found also that the sausage inoculated by L. acidophilus IIA-2B4 tends to produce more aromatic amino acids than that of L. plantarum IIA-2C12. This might differently contribute to flavor (especially aroma of both sausages. Altogether, this is, to our knowledge, first evidences for the proteolytic activity of L. acidophilus strain towards muscle proteins during sausage fermentation.

  9. Development of satiating and palatable high-protein meat products by using experimental design in food technology

    Directory of Open Access Journals (Sweden)

    Hanne Kristine Sivertsen

    2010-11-01

    Full Text Available Background and objectives: Foods high in protein are known to satiate more fully than foods high in other constituents. One challenge with these types of food is the degree of palatability. This study was aimed at developing the frankfurter style of sausages that would regulate food intake as well as being the preferred food choice of the consumer. Design and measures: 16 sausage varieties with commercial (PE% 20 or higher amount of protein (PE% 40, being modified with vegetable fat (3% of rapeseed oil, and smoked or not, underwent a sensory descriptive analysis, in which the information was used to choose a subsample of four sausages for a satiety test. Twenty-seven subjects were recruited based on liking and frequency of sausage consumption. The participants ranged in age from 20 to 28, and in body mass index (BMI between 19.6 and 30.9. The students were served a sausage meal for five consecutive days and then filled out a questionnaire to describe their feelings of hunger, satiety, fullness, desire to eat an their prospective consumption on a visual analogue scale (VAS starting from right before, right after the meal, every half hour for 4 h until the next meal was served, and right after the second meal. Results and conclusion: The higher protein sausages were less juicy, oily, fatty, adhesive, but harder and more granular than with lower amount of protein. The high-protein sausages were perceived as more satiating the first 90 min after the first meal. Some indication of satiety effect of added oil versus meat fat. No significant differences in liking among the four sausage varieties.

  10. Spatial damping of propagating sausage waves in coronal cylinders

    CERN Document Server

    Guo, Ming-Zhe; Li, Bo; Xia, Li-Dong; Yu, Hui

    2015-01-01

    Sausage modes are important in coronal seismology. Spatially damped propagating sausage waves were recently observed in the solar atmosphere. We examine how wave leakage influences the spatial damping of sausage waves propagating along coronal structures modeled by a cylindrical density enhancement embedded in a uniform magnetic field. Working in the framework of cold magnetohydrodynamics, we solve the dispersion relation (DR) governing sausage waves for complex-valued longitudinal wavenumber $k$ at given real angular frequencies $\\omega$. For validation purposes, we also provide analytical approximations to the DR in the low-frequency limit and in the vicinity of $\\omega_{\\rm c}$, the critical angular frequency separating trapped from leaky waves. In contrast to the standing case, propagating sausage waves are allowed for $\\omega$ much lower than $\\omega_{\\rm c}$. However, while able to direct their energy upwards, these low-frequency waves are subject to substantial spatial attenuation. The spatial damping ...

  11. Evaluation of natural preservatives in combination with acid whey for use in fermented sausage

    Directory of Open Access Journals (Sweden)

    Karolina Maria Wójciak

    2016-04-01

    Full Text Available ABSTRACT Natural antioxidant and antimicrobial systems are set to become an important component in food preservation methodology. The effect of alternative natural preservatives (Sinapis alba L.-M, Rosmarinus officinalis L.-R, Juniperus communis L.-J in combination with acid whey (AW was investigated after the ripening period (21d and over a prolonged storage period of sausage. An antioxidant activity of extracts exercise was performed. The antimicrobial, oxidative stability and sensory properties of these natural preservatives were compared to curing-control (C. Significantly lower rancid odor and rancid flavor (1.48 were observed for R and M compared with the C sample. The low level of these attributes evidenced the antioxidant properties of the R sample, which confirmed the lower CD (~0.48-0.48 µmol mg−1 and TBARS values (~0.41-1.02 mg MDA kg−1 during sausage storing and the highest antioxidant activity against ABTS+ radicals (~85.45 %. Incorporation of acid whey with rosemary extract will give the product a threefold effect: high quality (sensory acceptance, healthy benefit (elimination of nitrite and nitrate from meat products and safety (improved microbiological and oxidative stability.

  12. Kinetic Behavior of Salmonella on Low NaNO2 Sausages during Aerobic and Vacuum Storage.

    Science.gov (United States)

    Ha, Jimyeong; Gwak, Eunji; Oh, Mi-Hwa; Park, Beomyoung; Lee, Jeeyeon; Kim, Sejeong; Lee, Heeyoung; Lee, Soomin; Yoon, Yohan; Choi, Kyoung-Hee

    2016-01-01

    This study evaluated the growth kinetics of Salmonella spp. in processed meat products formulated with low sodium nitrite (NaNO2). A 5-strain mixture of Salmonella spp. was inoculated on 25-g samples of sausages formulated with sodium chloride (NaCl) (1.0%, 1.25%, and 1.5%) and NaNO2 (0 and 10 ppm) followed by aerobic or vacuum storage at 10℃ and 15℃ for up to 816 h or 408 h, respectively. The bacterial cell counts were enumerated on xylose lysine deoxycholate agar, and the modified Gompertz model was fitted to the Salmonella cell counts to calculate the kinetic parameters as a function of NaCl concentration on the growth rate (GR; Log CFU/g/h) and lag phase duration (LPD; h). A linear equation was then fitted to the parameters to evaluate the effect of NaCl concentration on the kinetic parameters. The GR values of Salmonella on sausages were higher (psausages with low NaNO2. PMID:27194936

  13. Microbial deterioration of vacuum-packaged chilled beef cuts and techniques for microbiota detection and characterization: a review

    Directory of Open Access Journals (Sweden)

    Maria Lucila Hernández-Macedo

    2011-03-01

    Full Text Available Gas production from microbial deterioration in vacuum-packs of chilled meat leads to pack distension, which is commonly referred as blown pack. This phenomenon is attributed to some psychrophilic and psychrotrophic Clostridium species, as well as Enterobacteria. The ability of these microorganisms to grow at refrigeration temperatures makes the control by the meat industry a challenge. This type of deterioration has been reported in many countries including some plants in the Midwestern and Southeastern regions of Brazil. In addition to causing economic losses, spoilage negatively impacts the commercial product brand, thereby impairing the meat industry. In the case of strict anaerobes species they are difficult to grow and isolate using culture methods in conventional microbiology laboratories. Furthermore, conventional culture methods are sometimes not capable of distinguishing species or genera. DNA-based molecular methods are alternative strategies for detecting viable and non-cultivable microorganisms and strict anaerobic microorganisms that are difficult to cultivate. Here, we review the microorganisms and mechanisms involved in the deterioration of vacuum-packaged chilled meat and address the use of molecular methods for detecting specific strict anaerobic microorganisms and microbial communities in meat samples.

  14. Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

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    Osmar Roberto Dalla Santa

    2014-12-01

    Full Text Available The most promising microorganisms for use as starter cultures are those isolated from the native microbiota of traditional fermented products. The aim of this study was to evaluate the use of lactic acid bacteria selected from the native microbiota of sausages produced by spontaneous fermentation as starter cultures for the production of sausage. Strains of Lactobacillus plantarum 503 and 341 have the potential for use as starter cultures in the manufacture of Italian sausage type. The population of lactic acid bacteria in sausages was >8 log CFU.g-1 during fermentation, which caused the pH to decrease to <4.5. This decrease in pH and the water activity of < 0.90 of sausages ensures the safety and preservation of this product. Sausages produced with these lactic cultures fulfill the requirements for microbiological quality and composition of Italian sausage type. Our results suggest the possibility of using these starter cultures for the production of sausages with peculiar characteristics that contribute to the identity of the product.

  15. Qualitative Assessment for Toxoplasma gondii Exposure Risk Associated with Meat Products in the United States.

    Science.gov (United States)

    Guo, Miao; Buchanan, Robert L; Dubey, Jitender P; Hill, Dolores E; Lambertini, Elisabetta; Ying, Yuqing; Gamble, H Ray; Jones, Jeffrey L; Pradhan, Abani K

    2015-12-01

    Toxoplasma gondii is a global protozoan parasite capable of infecting most warm-blooded animals. Although healthy adult humans generally have no symptoms, severe illness does occur in certain groups, including congenitally infected fetuses and newborns, immunocompromised individuals including transplant patients. Epidemiological studies have demonstrated that consumption of raw or undercooked meat products is one of the major sources of infection with T. gondii. The goal of this study was to develop a framework to qualitatively estimate the exposure risk to T. gondii from various meat products consumed in the United States. Risk estimates of various meats were analyzed by a farm-to-retail qualitative assessment that included evaluation of farm, abattoir, storage and transportation, meat processing, packaging, and retail modules. It was found that exposure risks associated with meats from free-range chickens, nonconfinement-raised pigs, goats, and lamb are higher than those from confinement-raised pigs, cattle, and caged chickens. For fresh meat products, risk at the retail level was similar to that at the farm level unless meats had been frozen or moisture enhanced. Our results showed that meat processing, such as salting, freezing, commercial hot air drying, long fermentation times, hot smoking, and cooking, are able to reduce T. gondii levels in meat products. whereas nitrite and/or nitrate, spice, low pH, and cold storage have no effect on the viability of T. gondii tissue cysts. Raw-fermented sausage, cured raw meat, meat that is not hot-air dried, and fresh processed meat were associated with higher exposure risks compared with cooked meat and frozen meat. This study provides a reference for meat management control programs to determine critical control points and serves as the foundation for future quantitative risk assessments. PMID:26613916

  16. Improvement of shelf stability and processing properties of meat products by gamma irradiation

    International Nuclear Information System (INIS)

    To evaluate the effects of gamma irradiation on the processing properties of meat products, emulsion-type sausage, beef patties and pork loin ham were manufactured. Most contaminated bacteria were killed by 3 kGy-irradiation to raw ground beef, and sausage can be manufactured with desirable flavor, a reduction of NaCl and phosphate, and extension of shelf life using gamma irradiation on the raw meat. The beef patties were manufactured with the addition of antioxidants (200 ppm), BHA, ascorbyl palmitate, α-tocopherol, or β-carotene, and gamma-irradiation. Retardation of lipid oxidation appeared at the patties with an antioxidant. A dose of 5 kGy was observed to be as effective as the use of 200 ppm NaNO2 to provide and maintain the desired color of the product during storage. After curing, irradiation, heating and smoking could extensively prolong the shelf life of the hams

  17. Improvement of shelf stability and processing properties of meat products by gamma irradiation

    Science.gov (United States)

    Byun, Myung-Woo; Lee, Ju-Woon; Yook, Hong-Sun; Lee, Kyong-Haeng; Kim, Hee-Yun

    2002-03-01

    To evaluate the effects of gamma irradiation on the processing properties of meat products, emulsion-type sausage, beef patties and pork loin ham were manufactured. Most contaminated bacteria were killed by 3 kGy-irradiation to raw ground beef, and sausage can be manufactured with desirable flavor, a reduction of NaCl and phosphate, and extension of shelf life using gamma irradiation on the raw meat. The beef patties were manufactured with the addition of antioxidants (200 ppm), BHA, ascorbyl palmitate, α-tocopherol, or β-carotene, and gamma-irradiation. Retardation of lipid oxidation appeared at the patties with an antioxidant. A dose of 5 kGy was observed to be as effective as the use of 200 ppm NaNO 2 to provide and maintain the desired color of the product during storage. After curing, irradiation, heating and smoking could extensively prolong the shelf life of the hams.

  18. Improvement of shelf stability and processing properties of meat products by gamma irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Byun, M.-W. E-mail: mwbyun@kaeri.re.kr; Lee, J.-W.; Yook, H.-S.; Lee, K.-H.; Kim, H.-Y

    2002-03-01

    To evaluate the effects of gamma irradiation on the processing properties of meat products, emulsion-type sausage, beef patties and pork loin ham were manufactured. Most contaminated bacteria were killed by 3 kGy-irradiation to raw ground beef, and sausage can be manufactured with desirable flavor, a reduction of NaCl and phosphate, and extension of shelf life using gamma irradiation on the raw meat. The beef patties were manufactured with the addition of antioxidants (200 ppm), BHA, ascorbyl palmitate, {alpha}-tocopherol, or {beta}-carotene, and gamma-irradiation. Retardation of lipid oxidation appeared at the patties with an antioxidant. A dose of 5 kGy was observed to be as effective as the use of 200 ppm NaNO{sub 2} to provide and maintain the desired color of the product during storage. After curing, irradiation, heating and smoking could extensively prolong the shelf life of the hams.

  19. A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages.

    Science.gov (United States)

    Hospital, Xavier F; Hierro, Eva; Stringer, Sandra; Fernández, Manuela

    2016-02-01

    Nitrite has been traditionally used to control Clostridium botulinum in cured meat products. However, in the case of dry fermented sausages, environmental factors such as pH, aw and the competitive microbiota may exert a more relevant role than nitrite in the inhibition of the growth and toxin production by C. botulinum. In this challenge test study, two varieties of Mediterranean dry sausages (salchichón and fuet) were inoculated with spores of C. botulinum Group I (proteolytic) and C. botulinum Group II (nonproteolytic). Sausages were prepared with 150 mg/kg of NaNO3 and 150 mg/kg of NaNO2 (maximum ingoing amounts allowed by the European Union regulation), with a 25% and 50% reduction, and without nitrate/nitrite. The initial pH in both products was 5.6, and decreased to values below 5.0 in salchichón and to 5.2 in fuet. Lactic acid bacteria counts reached 8-9 log cfu/g after fermentation. The aw decreased from initial values of 0.96 to about 0.88-0.90 at the end of ripening. Botulinum neurotoxin was not detected in any of the sausages, including those manufactured without nitrate and nitrite. Despite the environmental conditions were within the range for germination and growth of C. botulinum Group I during the first 8 days of the ripening process in fuet and 10-12 days in salchichón, acidity, aw and incubation temperature combined to inhibit the production of toxin, independently of the concentration of curing agents. Although decreasing or even removing nitrate/nitrite from the formula did not compromise safety regarding C. botulinum in the conditions tested in this study, their antimicrobial role should not be underestimated in the case that other hurdles could fail or other ripening conditions were used, and also considering the effect of nitrite on other pathogens. PMID:26619314

  20. Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages.

    Science.gov (United States)

    Landeta, G; Curiel, J A; Carrascosa, A V; Muñoz, R; de las Rivas, B

    2013-10-01

    Technological and safety-related properties were analyzed in lactic acid bacteria isolated from Spanish dry-cured sausages in order to select them as starter cultures. In relation to technological properties, all the strains showed significative nitrate reductase activity; Lactobacillus plantarum, Lactobacillus paracasei and 52% of the Enterococcus faecium strains showed lipolytic activity and only Lactobacillus sakei strains (43%) were able to form biofilms. Related to safety aspects, E. faecium strains were the most resistant to antibiotics, whereas, L. sakei strains were the most sensitive. In relation to virulence factors, in the E. faecium strains analyzed, only the presence of efaA gene was detected. The analysis of biogenic amine production showed that most E. faecium strains and L. sakei Al-142 produced tyramine. In conclusion, L. paracasei Al-128 and L. sakei Al-143 strains possess the best properties to be selected as adequate and safe meat starter cultures. PMID:23743032

  1. [Biochemistry and functional characterization of squid mantle meat (Dosidicus gigas)].

    Science.gov (United States)

    Abugoch, L; Guarda, A; María Pérez, L; Isabel Donghi, M

    2000-12-01

    A study for the characterization of frozen giant squid mantle (meat) protein stored at -25 degrees C for 8 month was started. In the present research, the following functional properties were investigate: emulsifying, water holding and gel forming capacities. Optimal conditions for the separation and differentiation of miofibrillar and sarcoplasmatic proteins were also studied. It was found that the unfrozen giant squid mantle meat es capable of emulifying 2.817,4 g of oil/g of protein and holding capacity was 3.64 g of water/g of protein. Related to the gel forming capacity, it was not obtain, probably due to excessive storage of the meat. With regard to miofibrilar protein obtention of the squid mantle meat, it was found that two low ionic strength washings (I = 0.05), the sarcoplasmic proteins were practically eliminated from the protein matrix. The differentiation of miofibrilar and sarcoplasmatic proteins was obtained by PAGE-SDS of the squid mantle meat extracted at two different ionic strength (I = 0.05 and I = 0.5). This work demonstrates that the giant squid mantle protein has a high emulsifying and water holding capacity, and it can be used, as a raw material, for the improvement of sausage products. About the gelling products, more studies will be necessary with fresh squid mantle meat to conclude about this functional property. PMID:11464670

  2. Effects of high frequency electrical stunning and decapitation on early rigor development and meat quality of broiler breast meat.

    Science.gov (United States)

    McNeal, W D; Fletcher, D L

    2003-08-01

    Three independent trials were conducted to determine the effects of high frequency electrical stunning followed by decapitation on broiler breast meat rigor development and meat quality. All birds were stunned and half of the birds were killed using a conventional unilateral neck cut, half were killed by decapitation, and both groups were allowed to bleed for 90 s prior to scalding and picking. New York dressed carcasses were chilled in a static ice-water bath for 90 min and held at 2 degrees C prior to deboning. Breast fillets were removed from the carcasses at 2, 4, and 24 h postmortem. From the right breast fillet, R-values and pH were determined at time of deboning. The left fillet was wrapped in plastic and held for 24 h at 2 degrees C prior to determining lightness (L*), redness (a*), yellowness (b*), cook yield, and Allo-Kramer shear. Deboning time affected raw meat pH, R-value, cook loss, and shear value but had no effect on color. The breast meat from the decapitated birds had significantly higher pH values at 2 and 24 h postmortem than the conventionally killed birds. Other than for the effect on breast meat pH, decapitation had no effect on rigor development, R-value, meat color, or meat quality as measured by cooked-meat yield and Allo-Kramer shear. PMID:12943309

  3. Chosen quality parameters of pork sausage produced without curing mixture

    Directory of Open Access Journals (Sweden)

    Adam Kostecki

    2015-09-01

    Full Text Available Background. The aim of this study was to determine the infl uence of the dried celeriac juice addition, as a nitrogenous compounds sources, on the quality of the experimental pork sausage. Material and methods. In the sausages with vegetable preparation addition and in traditionally cured sausages amount of the sodium nitrate (III and sodium nitrate (V was determined (in the batter and 24 h after production. Moreover the total number of aerobic bacteria, number of coli forms, anaerobic survived bacteria, coagulase positive staphylococci, Listeria monocytogenes and occurrence of Salmonella in 25 g (according to Polish Standards was determined during sausages storing (after 2, 14 and 21 days. Also sensory evaluation was carried out (after 2 and 14 days. After 2, 7, 14 and 21 days the amount of drip loss in the package was determined. Result. In the experimental sausage produced with the addition of vegetable preparation (E0, the content was 2.2 times higher of sodium nitrate (V while sodium nitrate (III three times lower, compared to traditionally cured sausages (K. In the E0 sausages faster aerobic microorganisms proliferation was observed. However, in these products, in comparison to the control group (K, no higher contamination with coliform bacteria, anaerobic sporulating bacteria, coagulase positive Staphylococci, Listeria monocytogenes or Salmonella was found. The sensory evaluation (colour in cross-section, fl avour, taste, consistency showed no statistically significant difference between the experimental sausages. Conclusions. In the sausages produced with dried celeriac juice addition there was above twice more sodium nitrate (V and threefold less sodium nitrate (III in comparison to traditionally cured sausages and faster growth of aerobic bacteria was demonstrated. Sensory quality of ‘cold’ and ‘hot’ sausages without curing salt was worse, but the score number was never lower than 4,1, so the sausages were accepted. In the

  4. Prevalence of methicillin-resistant Staphylococcus aureus in poultry meat in Qena, Egypt

    OpenAIRE

    Mohamed Karmi

    2013-01-01

    Aim: To study the prevalence of pathogenic coagulase positive, methicillin-resistant Staphylococcus aureus (MRSA) in poultry meat and its products. Materials and Methods: A total of 125 poultry samples were collected during 2012 in Qena governorate for presence of pathogenic coagulase positive, methicillin-resistant staphylococcus aureus (MRSA). Samples were taken from freshly slaughtered whole chicken carcasses (25/125), chicken portions (25/125), chicken luncheon (25/125), chicken sausages ...

  5. A Study of the Characteristics of Lactobacillus Plantarum Isolated from Sausage in Iran

    Directory of Open Access Journals (Sweden)

    2004-01-01

    Full Text Available Introduction: Lactic acid bacteria are widely used for the fermentation and preservation of dairy and meat products and to improve their aroma and texture. The aim of this study wasto screen Lactobacillus plantarum isolated from sausage for detection of plasmids, protein bandsand phages, to find possible linkage of bacteriocin production to genetic location. Material and Methods: Two Lactobacillus plantarum with antibacterial activitywere isolated from sausage. Bacterial plasmids were isolated by alkali lysis and electrophoresis through agarose gel. Proteins were precipitated from cell-free supernatants by ammoniumsulphate and analysed by SDS-PAGE. For detection of phages, mitomycin C of final concentration of 2.5 óg/ml was used and phages were detected by transmission electron microscopy. Results: One plasmid of about 4.5 kbp was detected in one Lactobacillus plantarum strain.Two bands of proteins were found on SDS-PAGE. The molecular weight of protein bands of Lacto. plantarum without plasmid was higher than the protein bands of Lacto. plantarum with plasmid. A phage was detected on the cell wall of one strain of Lacto. Plantarum; no plasmid was detected in this Lacto. plantarum. It appears that antibacterial activity is located in the phage of this strain. Conclusion: The high molecular weight of proteins with a wide spectrum effect on bacteria may indicated chromosome-coded bacteriocin. The role of phages in lactobacilli couldbe a factor which inhibit meat product starter cultures or attributed in antimicrobial activity, i.e.antibacterial genes might be on chromosomal phages. Bacteriophages could be a threat toindustrial fermentation foods.

  6. Rabbit meat processing: historical perspective to future directions

    Directory of Open Access Journals (Sweden)

    Massimiliano Petracci

    2013-12-01

    Full Text Available In past centuries, because rabbits are relatively small, animals slaughtered for consumption were generally eaten immediately. However, since a single rabbit would offer little more product than could be consumed at one sitting, little effort was devoted to developing preserved rabbit products (such as salted or dried meat, sausages, etc.. For this reason, although there is a rich history of recipes using rabbit meat in the Mediterranean area, there are few traditional further-processed products. Nowadays, even though the processing industry is pushing more and more towards the introduction of more attractive products (i.e. ready meals, ready-to-cook, etc. for consumers with little time for meal preparation, most rabbit meat worldwide is still sold as whole carcass or cut-up parts. This review analyses the main strength and weakness factors regarding the use of rabbit meat to manufacture further processed products. Bearing in mind these considerations, it then describes the more promising processing technologies for raw meat materials to obtain added-value products (marinated, formed, emulsified, coated, etc. by exploiting rabbit meat’s intrinsic characteristics, such as high protein/low fat content coupled with a balanced n-6 to n-3 PUFA ratio, low cholesterol and heme-iron content. Major trends in meat product formulation (modulation of lipid content and composition, use of novel antioxidants and salt reduction are also discussed by highlighting strategies to provide healthier meat products meeting current nutritional needs. Finally, major packaging solutions for rabbit meat and meat products (ordinary and modified atmosphere, vacuum are considered.

  7. WATER SPRAY-CHILLING OF BEEF CARCASSES AND MEAT AGEING ON WEIGHT LOSS, COLOR AND LONGISSIMUS LUMBORUM ACCEPTANCE ASPERSÃO DE ÁGUA FRIA NO INÍCIO DO RESFRIAMENTO DE CARCAÇAS BOVINAS E MATURAÇÃO DA CARNE SOBRE O PESO, COR E ACEITAÇÃO DO MÚSCULO LONGISSIMUS LUMBORUM

    Directory of Open Access Journals (Sweden)

    PEDRO EDUARDO DE FELÍCIO

    2007-12-01

    Full Text Available

    The objective of this experiment was to evaluate the effects of spray-chilling in carcasses weight loss, purge loss, color and appearance of aged striploin (m. Longissi-mus lumborum steaks. Two lots of intact male, nearly 12 month old, grain finished cattle, were slaughtered, being 16 of the Montana composite breed, in the first slaughter, and 24 crossbreds (½ Nelore X ½ Simental in the second one. After bleeding, electrical stimulation, skinning and evisceration, the carcasses submitted to one of the two cooling systems: (1 Without spray-chilling (SA; (2 With spray-chilling (CA. Carcasses were weighted before and after cooling. In the boning room steaks of 2.5 cm thick from the striploin were taken, vacuum packaged, and aged for 7, 14, 30 and 60 days. Samples were then removed from the package, placed in an expanded polystyrene trays covered with a PVC film, and exposed in refrigerated displays for 48 hours. CIE Lab color was measured after 24 hours using a hand colorimeter. A visual analysis of the samples was also done for the attributes of color, overall acceptability, and buying option. The spray-chilling was efficient in reducing the weight loss (P<0.05. Effects (P<0.001 of the spray-chilling and aging time on purge loss were observed. The samples from the CA carcasses had higher (P<0.001 purge loss, which had an increase at 30 or more days of aging in this treatment but not in the SA. No effect (P>0.05 of the spray-chilling treatment and aging time was observed on the color visual analysis.

    Key-words:  Beef quality purge loss,  spray-chilling, striploin, vacuum package.

    O objetivo desta pesquisa foi avaliar os efeitos da aspersão de água gelada, nas primeiras seis horas de resfriamento, nas perdas de peso por evaporação das carcaças e, também, do tempo de maturação em embalagem a vácuo, nas perdas por exsudação da carne, e na cor e aceita

  8. An isoperimetric inequality for the Wiener sausage

    CERN Document Server

    Peres, Yuval

    2011-01-01

    Let $(\\xi(s))_{s\\geq 0}$ be a standard Brownian motion in $d\\geq 1$ dimensions and let $(D_s)_{s \\geq 0}$ be a collection of open sets in $\\R^d$. For each $s$, let $B_s$ be a ball centered at 0 with $\\vol(B_s) = \\vol(D_s)$. We show that $\\E[\\vol(\\cup_{s \\leq t}(\\xi(s) + D_s))] \\geq \\E[\\vol(\\cup_{s \\leq t}(\\xi(s) + B_s))]$, for all $t$. In particular, this implies that the expected volume of the Wiener sausage increases when a drift is added to the Brownian motion.

  9. Suppression of volatile production in tomato fruit exposed to chilling temperature and alleviation of chilling injury by a pre-chilling heat treatment

    Science.gov (United States)

    Chilling exposure of tomato fruit to 5 °C for less than 5 days at mature green stage does not cause visual symptom of chilling injury (CI), however, it is unknown whether such conditions would impact flavor quality (internal CI) after ripening, and if a pre-chilling heat treatment could alleviate in...

  10. Nutrient Composition of Retail Samples of Australian Beef Sausages.

    Science.gov (United States)

    Cunningham, Judy; Nguyen, Van; Adorno, Paul; Droulez, Veronique

    2015-11-01

    Some nutrient data for beef sausages in Australia's food composition table, NUTTAB 2010, is over 25 years old and may no longer reflect the composition of this popular food. To update this, 41 retail samples of fresh beef sausages were purchased in Melbourne, Australia, in May 2015. Each purchase was analysed, uncooked, for moisture, protein and fat. Sausages were then grouped by fat content into one of three composites and analysed for a wide range of nutrients, before and after dry heat cooking, the most popular sausage cooking method. Fat content in raw sausages averaged 14.9 g/100 g, 30% lower than NUTTAB values, varying from 7.3 to 22.6 g/100 g. This indicates it is possible to formulate leaner sausages that meet consumer expectations and may qualify for certain nutrition labelling statements. Under current Australian labelling requirements, two low fat sausages contain sufficient protein, B12, niacin, phosphorus and zinc to qualify as a good source of these nutrients and sufficient iron, selenium and vitamin A to qualify as a source of these. Sodium levels are higher than fresh beef, ranging from 680 to 840 mg/100 g. These data will be used to update NUTTAB and support product labelling and consumer education. PMID:26610557

  11. [Fatty acid content of sausages manufactured in Venezuela].

    Science.gov (United States)

    Araujo de Vizcarrondo, C; Martín, E

    1997-06-01

    The moisture and lipid content as well as the fatty acid composition of sausages were determined. Lipids were extracted and purified with a mixture of cloroform/methanol 2:1. Fatty acids in the lipid extract were methylated with 4% sulfuric acid/methanol solution and later were separated as methyl esters by gas liquid cromatography (GLC). Sausages presented a lipid content between 7.10% for canned sausages and 35.23% for the cocktail type. Most of the fatty acids were monounsatured with oleic acid as the major component with values between 42.54% for ham sausage and 48.83% for francfort type. Satured fatty acids followed, with palmitic acid as the major component in a range between 21.46% and 26.59% for bologna and Polaca sausage respectively. Polyunsaturated fatty acids were present in less quantities with concentration of linoleic acid between 8.5% (cotto salami type) and 12.60% (cocktail type). Turkey and poultry sausages presented a higher content of polyunsaturated and less saturated fatty acids than the other types of sausages studied. PMID:9659435

  12. Association of Processed Meat Intake with Hypertension Risk in Hemodialysis Patients: A Cross-Sectional Study.

    Directory of Open Access Journals (Sweden)

    Pei-Yu Wu

    Full Text Available In this cross-sectional study, we hypothesized that hemodialysis patients consuming greater processed meat is associated with hypertension risk, which can be partly explained by the high sodium content in processed meat. From September 2013 to May 2014, one hundred and four patients requiring chronic hemodialysis treatment were recruited from hemodialysis centers. Data on systolic blood pressure and diastolic blood pressure before receiving dialysis, and 3-day dietary records of the recruited patients were collected. HD patients with systolic and diastolic blood pressures greater than140 mmHg and higher than 90 mmHg, respectively, were considered hypertension risk. Protein foods were divided into 4 categories: red meat, white meat, soybeans, and processed meat (e.g., sausage and ham. In a model adjusted for energy intake and hypertension history, additional servings of processed meats was positively associated to systolic blood pressure >140 mmHg (odds ratio [95% confidence interval]: 2.1 [1.0-4.3], and diastolic blood pressure > 90 mmHg (odds ratio: 2.5 [1.2-5.5]. After adjustment for dietary sodium contents or body mass index (BMI, most associations were substantially attenuated and were no longer significant. In systolic blood pressure greater than140 mmHg, one serving per day of red meats (β = -1.22, P < .05 and white meats (β = -0. 75, P = .05 was associated with a reduced risk compared with one serving per day of processed meats. Similarly, compared with one serving per day of processed meat, a reduced risk of diastolic blood pressure higher than 90 mmHg was associated with one serving per day of red meat (β = -1. 59, P < .05, white meat (β = -0. 62, P < .05. Thus, in these hemodialysis patients, intake of processed meat is significantly positively associated with higher blood pressure risk, and both sodium contents in processed meat and BMI significantly contributes to this association.

  13. Contributing data for risk assessment of traditional fermented sausages: “Salpicão de Vinhais” and “Chouriça de Vinhais”

    Directory of Open Access Journals (Sweden)

    Maria Isabel Campelos

    2016-12-01

    Full Text Available “Salpicão de Vinhais” and “Chouriça de Vinhais” are traditional dry-fermented smoked meat sausages produced in Vinhais, a small region of Trás-os-Montes, Portugal. The scientific knowledge of this sausage variety is limited. Seventy-seven samples of “Salpicão” and “Chouriça de Vinhais” were purchased from producers, local markets and retail stores. Their microbiological and physical chemical characteristics were analysed. The same analyses were performed on the raw materials and ingredients and products during the production processes. Regarding the pathogenic flora, Staphylococcus aureus, spores of sulphite reducing clostridia, Escherichia coli 0157:H7, Yersinia spp. and Salmonella spp. were not detected in any of the samples analysed; Listeria monocytogenes was detected in 14.3% of the samples. The manufacturing process, namely fermentation, ripening/drying and smoking reduced the numbers of pathogen and hygiene indicator micro-organisms.

  14. Scientific Opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat. Part 2 (minced meat from all species

    Directory of Open Access Journals (Sweden)

    EFSA Panel on Biological Hazards (BIOHAZ

    2014-07-01

    Full Text Available Fresh meat intended for the production of minced meat may be contaminated by a range of pathogens including Salmonella spp. and verocytotoxigenic Escherichia coli (VTEC. These may grow if the temperatures are not maintained below 5 °C along the continuum from carcass chilling to mincing. Moreover Listeria monocytogenes and Yersinia enterocolitica will grow at chill temperatures, albeit slowly, but significant growth may occur during prolonged storage. Current legislation (Regulation (EC 853/2004 requires that red meat carcasses are immediately chilled after post-mortem inspection to not more than 7 °C throughout and that this temperature be maintained until mincing which must take place not more than 6 or 15 (vacuum-packed meat days after slaughter. The corresponding figures for poultry are 4 °C and 3 days. The impact of storage time between slaughter and mincing on bacterial pathogen growth was investigated using predictive modelling. Storage time-temperature combinations that allow growth of Salmonella, VTEC, L. monocytogenes and Y. enterocolitica equivalent to those obtained under the conditions defined by Regulation (EC 853/2004 were identified. As the modelling assumed favourable pH and aw for bacterial growth, no microbial competition and no lag phase, the equivalent times reported are based on worst-case scenarios. This analysis suggested, for example, that red meat, vacuum packed beef and poultry could be stored at 2 °C for up to 14, 39 and 5 days, respectively, without more bacterial pathogen growth occurring than that which would be achieved under current legislative conditions. It was therefore concluded that alternative time-temperature combinations for the storage of fresh meat between slaughter and mincing are possible without increasing bacterial pathogen growth, and maximum times for the storage of fresh meat intended for minced meat preparation are provided for different storage temperatures. The impact of spoilage on

  15. Microbiological quality of poultry meat: a review

    Directory of Open Access Journals (Sweden)

    GC Mead

    2004-09-01

    Full Text Available Poultry meat can be contaminated with a variety of microorganisms, including those capable of spoiling the product during chill storage, and certain foodborne pathogens. Human illness may follow from handling of raw meat, undercooking or mishandling of the cooked product. While Salmonella and Campylobacter spp. remain the organisms of greatest global concern in this respect, others present include the more recently reported Arcobacter and Helicobacter spp. and, occasionally, verotoxigenic Escherichia coli. Also considered here is the growing problem of antimicrobial resistance among poultry-associated pathogens. Because of the need for a systematic and universally applicable approach to food safety control, the Hazard Analysis Critical Control Point (HACCP concept is increasingly being introduced into the Poultry Industry, and Quantitative Risk Assessment (QRA is being applied to microbial hazards. Among a number of completed and on-going studies on QRA are those undertaken by FAO/WHO on Salmonella and Campylobacter in broilers. In the case of Campylobacter, however, any QRA must assume at present that all strains have the same pathogenic potential for humans and comparable survival capabilities, even though this is unlikely to be the case. Implementation of the HACCP system in poultry processing plants addresses zoonotic agents that are not detectable by conventional meat inspection procedures and can help to control contamination of carcasses with spoilage organisms. The system brings obvious benefits in optimising plant hygiene, ensuring compliance with legislation and providing evidence of 'due diligence' on the part of the processor. It is now being applied globally in two different situations: in one, such as that occurring in the USA, carcass contamination is clearly reduced as carcasses pass through the process and are finally chilled in super-chlorinated water. There is also the option to use a chemical-rinse treatment for further

  16. Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation.

    Science.gov (United States)

    Merino, Leonardo; Darnerud, Per Ola; Toldrá, Fidel; Ilbäck, Nils-Gunnar

    2016-01-01

    The food additive nitrite (E249, E250) is commonly used in meat curing as a food preservation method. Because of potential negative health effects of nitrite, its use is strictly regulated. In an earlier study we have shown that the calculated intake of nitrite in children can exceed the acceptable daily intake (ADI) when conversion from dietary nitrate to nitrite is included. This study examined time-dependent changes in nitrite levels in four Swedish meat products frequently eaten by children: pork/beef sausage, liver paté and two types of chicken sausage, and how the production process, storage and also boiling (e.g., simmering in salted water) and frying affect the initial added nitrite level. The results showed a steep decrease in nitrite level between the point of addition to the product and the first sampling of the product 24 h later. After this time, residual nitrite levels continued to decrease, but much more slowly, until the recommended use-by date. Interestingly, this continuing decrease in nitrite was much smaller in the chicken products than in the pork/beef products. In a pilot study on pork/beef sausage, we found no effects of boiling on residual nitrite levels, but frying decreased nitrite levels by 50%. In scenarios of time-dependent depletion of nitrite using the data obtained for sausages to represent all cured meat products and including conversion from dietary nitrate, calculated nitrite intake in 4-year-old children generally exceeded the ADI. Moreover, the actual intake of nitrite from cured meat is dependent on the type of meat source, with a higher residual nitrite levels in chicken products compared with pork/beef products. This may result in increased nitrite exposure among consumers shifting their consumption pattern of processed meats from red to white meat products. PMID:26743589

  17. Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation

    Science.gov (United States)

    Merino, Leonardo; Darnerud, Per Ola; Toldrá, Fidel; Ilbäck, Nils-Gunnar

    2016-01-01

    ABSTRACT The food additive nitrite (E249, E250) is commonly used in meat curing as a food preservation method. Because of potential negative health effects of nitrite, its use is strictly regulated. In an earlier study we have shown that the calculated intake of nitrite in children can exceed the acceptable daily intake (ADI) when conversion from dietary nitrate to nitrite is included. This study examined time-dependent changes in nitrite levels in four Swedish meat products frequently eaten by children: pork/beef sausage, liver paté and two types of chicken sausage, and how the production process, storage and also boiling (e.g., simmering in salted water) and frying affect the initial added nitrite level. The results showed a steep decrease in nitrite level between the point of addition to the product and the first sampling of the product 24 h later. After this time, residual nitrite levels continued to decrease, but much more slowly, until the recommended use-by date. Interestingly, this continuing decrease in nitrite was much smaller in the chicken products than in the pork/beef products. In a pilot study on pork/beef sausage, we found no effects of boiling on residual nitrite levels, but frying decreased nitrite levels by 50%. In scenarios of time-dependent depletion of nitrite using the data obtained for sausages to represent all cured meat products and including conversion from dietary nitrate, calculated nitrite intake in 4-year-old children generally exceeded the ADI. Moreover, the actual intake of nitrite from cured meat is dependent on the type of meat source, with a higher residual nitrite levels in chicken products compared with pork/beef products. This may result in increased nitrite exposure among consumers shifting their consumption pattern of processed meats from red to white meat products. PMID:26743589

  18. Incidence of Listeria monocytogenes in different types of meat products on the Belgian retail market.

    Science.gov (United States)

    Uyttendaele, M; De Troy, P; Debevere, J

    1999-12-01

    A survey was undertaken to determine the incidence and numbers of L. monocytogenes in a variety of meat products (cooked meat products, raw cured meat products (dried or not), mayonnaise based salads and prepared meals). As expected, raw cured meat products were significantly higher contaminated with L. monocytogenes than cooked meat products, 13.71% (113/824) and 4.90% (167/3405), respectively. Also a larger proportion of raw cured meat product samples contained a high initial level of the pathogen ( > 10 cfu/g). Higher incidence rates were obtained for whole cooked meat products (e.g. cooked ham, bacon) after slicing than before slicing, 6.65 and 1.56%, respectively, indicating cross-contamination. Due to multiple handling and processing steps, the incidence rate of the pathogen was higher for cooked minced meat products than for whole cooked meat products, 6.14 and 3.96%, respectively. No significant differences were obtained in the incidence of L. monocytogenes in whole cured meat products (e.g., raw ham) and minced cured meat products (e.g., dry fermented sausage), 14.92 and 11.69%, respectively. Lower incidence rates of L. monocytogenes were obtained for raw, cured meat products using beef or horse meat, 4.65 and 5.88%, respectively, A high incidence rate of L. monocytogenes was noted for the mayonnaise based salads (21.28% (186/874)) as well as for prepared meals (11.70% (92/786)), the latter especially due to contamination of vegetarian meals. PMID:10598117

  19. Quantitative detection of pork in commercial meat products by TaqMan® real-time PCR assay targeting the mitochondrial D-loop region.

    Science.gov (United States)

    Kim, Miju; Yoo, Insuk; Lee, Shin-Young; Hong, Yeun; Kim, Hae-Yeong

    2016-11-01

    The TaqMan® real-time PCR assay using the mitochondrial D-loop region was developed for the quantitative detection of pork in processed meat products. The newly designed primers and probe specifically amplified pork without any cross-reactivity with non-target animal species. The limit of detection of the real-time PCR assay was 0.1pg of heat-treated pork meat and 0.1% (w/w) pork meat in beef and chicken meat mixtures. The quantitative real-time PCR assay was applied to analyze the pork meat content in 22 commercial processed meat products including jerkies, press hams, sausages, hamburger patties and steaks, grilled short rib patties, and nuggets. The developed real-time PCR method was able to detect pork meat in various types of processed meat products that declared the use of pork meat on their label. All processed meat products that declared no use of pork meat showed a negative result in the assay. The method developed in this study showed sensitivity and specificity in the quantification of pork meat in commercial processed meat products. PMID:27211626

  20. Danish strategies to control Campylobacter in broilers and broiler meat: facts and effects

    DEFF Research Database (Denmark)

    Rosenquist, Hanne; Boysen, Louise; Galliano, C.; Nordentoft, Steen; Ethelberg, S.; Borck, Birgitte

    2009-01-01

    Thermotolerant Campylobacter spp. have been the most common bacterial cause of human gastrointestinal disease in Denmark since 1999. In 2003, the Danish voluntary strategy to control Campylobacter was intensified. The focus was on biosecurity, allocation of meat from Campylobacter-negative broilers...... to the production of chilled products, and consumer information campaigns. From 2002 to 2007, the percentage of Campylobacter-positive broiler flocks at slaughter decreased from 43% to 27%. After processing, Campylobacter-positive samples of chilled broiler meat fell from 18% in 2004 to 8% in 2007....... Furthermore, the number of registered human Campylobacter cases decreased by 12%; from 4379 cases in 2002 to 3865 cases in 2007. We believe that the observed decrease in the occurrence of Campylobacter in broilers and broiler meat and the coincidental fall in the number of registered human cases is, in part...

  1. Approximations of the Wiener sausage and its curvature measures

    CERN Document Server

    Rataj, Jan; Meschenmoser, Daniel; 10.1214/09-AAP596

    2009-01-01

    A parallel neighborhood of a path of a Brownian motion is sometimes called the Wiener sausage. We consider almost sure approximations of this random set by a sequence of random polyconvex sets and show that the convergence of the corresponding mean curvature measures holds under certain conditions in two and three dimensions. Based on these convergence results, the mean curvature measures of the Wiener sausage are calculated numerically by Monte Carlo simulations in two dimensions. The corresponding approximation formulae are given.

  2. Development of jerked sausage technology with grain bioproducts

    OpenAIRE

    Капрельянц, Леонід Вікторович; Шлапак, Галина Всеволодівна; Бужилов, Микола Георгійович

    2015-01-01

    Research work on the development of technology of fermented sausages to provide them probiotic properties and microflora protection by the use of grain product is conducted in the article.On the basis of theoretical and practical part of science it is concluded that the development of technology of sausages with probiotic properties is possible and appropriate. Materials and products are chosen. Modern technological scheme of production to ensure efficient processing of raw materials and prod...

  3. Functional meat and meat products from unconventional meat species

    OpenAIRE

    Cullere, Marco

    2014-01-01

    The present thesis, which includes four main researches, aimed to study functional meat and meat products obtained from unconventional meat species, namely the rabbit and the ostrich. The first research tested the single and combined dietary supplementation with 5% Spirulina (Arthrospira platensis) and 3% Thyme (Thymus vulgaris) to growing rabbits for 3 and 6 weeks, and it is articulated in four different subchapters. The first subchapter considered the effect on total tract apparent ...

  4. Antimicrobial Activities of Nisin, Tea Polyphenols, and Chitosan and their Combinations in Chilled Mutton.

    Science.gov (United States)

    He, Li; Zou, Likou; Yang, Qianru; Xia, Jinghua; Zhou, Kang; Zhu, Yuanting; Han, Xinfeng; Pu, Biao; Hu, Bin; Deng, Wenwen; Liu, Shuliang

    2016-06-01

    Antimicrobial activities of nisin, tea polyphenols (TPs), and chitosan, and their combinations were evaluated against both Gram-positive bacteria (GPB) and Gram-negative bacteria (GNB) by the agar dilution method. Results showed that the MIC of nisin was 2.44 to 1250 mg/L for GPB and reached 5000 mg/L for GNB. The MICs of TPs and chitosan were 313 to 625 mg/L and 469 mg/L for GNB, and 156 to 5000 mg/L and 234 to 938 mg/L for GPB, respectively. These results indicated that TPs and chitosan exhibited inhibitory effects against both GPB and GNB, whereas nisin inhibited the growth of GPB only. Based on the orthogonal test of their MICs, and evaluation of preservative effect and sensory attributes in chilled mutton, the optimum combination was chosen as 0.625, 0.313, and 3.752 g/L for nisin, TPs, and chitosan, respectively. By using the optimum treatment, the shelf life of chilled mutton was extended from 6 to 18 d at 4 °C in the preservative film packages. These results indicate that the combination of nisin, TPs, and chitosan could be used as preservatives to efficiently inhibit the growth of spoilage microorganisms and pathogens in meat, thus improving the safety and shelf life of chilled mutton. PMID:27096939

  5. Linguiças frescais elaboradas com carne de avestruz: características físico-químicas Ostrich Brazilian sausage: physicochemical characteristics

    Directory of Open Access Journals (Sweden)

    Rafael Soares Nascimento

    2012-01-01

    Full Text Available A carne de avestruz por apresentar baixos conteúdos de colesterol, gordura intramuscular e altas percentagens de ácidos graxos poli-insaturados ômega-3 é considerada uma carne vermelha saudável e de grande aceitação junto aos consumidores. Considerando que os recortes resultantes da desossa das carcaças de avestruz são partes consideradas menos nobres, desenvolveu-se a produção de três formulações de linguiça frescal tendo como base a carne de avestruz (recortes e aparas, promovendo as análises físico-químicas e colorimétricas com o objetivo caracterizar o perfil físico-químico e colorimétrico dessas diferentes formulações. As três formulações se encontraram dentro dos padrões físico-químicos estipulados pela legislação brasileira (BRASIL, 2000 e não apresentaram diferença significativa entre si, com exceção do teor de cinzas, mais alto nas linguiças mistas. Na análise do teor de pH, observou-se diferença significativa entre os tratamentos, com pH maior nas linguiças puras em relação às mistas. As linguiças puras foram mais escuras e vermelhas que as mistas, sendo que a mista de avestruz, suína e frango foi a mais clara. As linguiças frescais puras ou mistas elaboradas com carne de avestruz são uma opção viável de produção e comercialização, podendo concorrer no mercado com as linguiças tradicionais com perspectiva de êxito.Ostrich's meat has low contents of colestherol and intramuscular fat and high percentages of poliunsaturated fat acid -3 so it's known as a healthy red meat with consumer great acceptability. Considering that ostrich trim (meat resulting from boning is considered a less noble part, three formulations of ostrich (trim Brazilian sausage were produced. Physicochemical analyses and color evaluation (L*, a*, b* were made to determine formulations' physicochemical characteristics and colorimetric profile. The physicochemical results of all formulations were in accord with the

  6. Color changes of vienna sausage by gamma irradiation

    International Nuclear Information System (INIS)

    Color change of vienna sausage induced by gamma irradiation was investigated. Discoloration of irradiated vienna sausage was evaluated by use of the color difference meter and sensory test. The discoloration by irradiation was influenced by oxygen contents in packing pouches. In the case of commercial vienna sausage, significant difference from unirradiated control by 99% of probability was recognized at the doses of 1.0 Mrad in nitrogen, 0.5 Mrad in air and 0.3 Mrad in oxygen, respectively. The color change of the specially prepared vienna sausage (40% pork, 40% mutton, 20% beef, and no additional preservatives) was less than that of the commercial one. The absorbance at 540 nm of extracts from vienna sausages with 80% acetone decreased with increasing irradiation dose and oxygen content. While, change in absorbance at 340 nm was practically unaffected by the oxygen concentration. These results suggest that the degradation of nitroso-heme complex by irradiation causes mainly the discoloration of vienna sausage. (auth.)

  7. Directional distribution of chilling winds in Estonia

    Science.gov (United States)

    Saue, Triin

    2015-11-01

    Wind chill equivalent temperature (WCET) is used to define thermal discomfort in winter months. Directional distributions of winds, which are associated with uncomfortable weather, were composed of three climatologically different Estonian locations: Vilsandi, Kuusiku, and Jõhvi. Cases with wind chill equivalent temperature prevalent wind directions in Estonia: W, SW, and NW bring warm air in winter from the North Atlantic, while winds from the East-European plain (NE, E, and SE) are associated with cold air. The eastern prevalence was stronger when a lower threshold was used. A directional approach may find several applications, such as building, agricultural, landscape, or settlement planning.

  8. Combination of irradiation with other treatments to improve the shelf-life and quality of meat and meat products

    International Nuclear Information System (INIS)

    The effects were studied of low dose gamma irradiation in combination with other treatments (acetic acid and a sodium tripolyphosphate dip for buffalo meat; a hot water dip for lamb meat; ascorbic acid for chicken and curing for meat products) on the shelf-life of prepacked meats at chilled and ambient temperatures in terms of the microbiological, chemical and sensory qualities. Meats irradiated at 2.5 kGy had a shelf-life of 4 weeks at 0-3 deg. C, 2 weeks at 7-10 deg. C and 42 h at 28-30 deg. C, and showed a remarkable improvement in the microbiological quality. irradiation resulted in the reduction/elimination of microorganisms of public health significance, e.g. Enterobacteriaceae, Salmonella, staphylococci and faecal coliforms. In contrast, the corresponding control samples had a shelf-life of less than 2 weeks at 0-3 deg. C, 1 week at 7-10 deg. C and 18 h at ambient temperature (28-30 deg. C). A high level of microorganisms such as Enterobacteriaceae, staphylococci, Salmonella and sulphite reducing Clostridia were detected in the control samples during storage. A combination of acetic acid/hot water pretreatment and irradiation further improved the microbiological quality of the meats, while a pretreatment of sodium tripolyphosphate enhanced the retention of colour and the juiciness of the meat samples. The effects were observed at all the storage temperatures. For the meat products, a low dose of irradiation reduced the total viable counts by 1-2 log cycles, and also eliminated Enterobacteriaceae, staphylococci and Salmonella throughout the storage period. The irradiated meat products had a shelf-life of 2 weeks at 0-3 deg. C and 24 h at 28-30 deg. C, while the non-irradiated meat products had a shelf-life of 1 week at 0-3 deg. C and 18 h at 28-30 deg. C. (author)

  9. Human risk from thermotolerant Campylobacter on broiler meat in Denmark

    DEFF Research Database (Denmark)

    Boysen, Louise; Nauta, Maarten; Ribeiro Duarte, Ana Sofia;

    2013-01-01

    of intervention strategies based on monitoring data provided an added value, compared to the traditional approach of only using changes in prevalence. The estimated human health risk is a function of prevalence and the distribution of concentrations, and therefore takes best usage of the available data, while......This paper describes a new approach by which changes over time in the relative risk of human campylobacteriosis from broiler meat are evaluated through quantitative microbiological risk assessment modelling. Danish surveillance data collected at retail from 2001 to 2010 on numbers of thermotolerant...... Campylobacter spp. on Danish produced and imported chilled and frozen broiler meat were the basis for the investigation. The aim was to explore if the risk from the different meat categories had changed over time as a consequence of implemented intervention strategies. The results showed a slight decrease from...

  10. Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants

    Directory of Open Access Journals (Sweden)

    Anna Mureddu

    2014-02-01

    Full Text Available Listeria monocytogenes is of major concern in the fermented meat products and is able to persist in their processing environments. The aim of the present work was to evaluate the virulence profile and the persistence capacity of L. monocytogenes strains isolated in Sardinian fermented sausages processing plants. Food (ground meat, sausages at the end of acidification and ripening stage and environmental samples (a total of n. 385, collected from 4 meat processing plants located in Sardinia (Italy, were examined to detect L. monocytogenes presence. All the L. monocytogenes isolates were identified by polymerase chain reaction (PCR method. A subset of strains was also characterised by multiplex PCR-based serogrouping, using the lmo0737, lmo1118, ORF2819 and ORF2110 genes. Three different multiplex PCRs were used to obtain the virulence profiles by the rrn, hlyA, actA, prfA, inlA, inlB, iap, plcA, plcB and mpl marker genes. Furthermore, in vitro biofilm forming ability and resistance to disinfectants were carried out on microtiter plate. The overall prevalence was 31.5% in food, and 68.5% in environmental samples. The prevalent serotype resulted 1/2c (43%, followed by 1/2a (40%, 4b (8.6%, and 1/2b (8.6%. The amplification products of the virulence genes were found in all the isolates with the following prevalence: 77.1% hlyA; 100% rrn; 100% prfA; 97.1% iap; 65.7% inlB; 88.6% inlA; 100% plcA; 100% plcB and 74.3% mpl. As for biofilm forming ability, 37.1% of the strains were positive and resulted weak producer, but all the isolates were sensible to disinfectants showing a reduction of L. monocytogenes growth after each incubation time. More appropriate technologies and application of measures of hygienic control should be implemented to prevent the L. monocytogenes growth and crosscontamination in salsiccia sarda processing plants.

  11. Sausage mode stability boundaries: enumeration and verification

    International Nuclear Information System (INIS)

    An axially symmetric sausage mode instability has been observed using particle simulation codes to propagate beams with a high degree of current neutralization. In this report the stability boundaries in terms of the magnitude and location of the return current are delineated for beams with square, Gaussian, and Bennett radial current profiles using the theoretical analysis of others. For the case in which the return current is held fixed as the beam propagates, a detailed comparison is made between the theoretical predictions and the results of the RINGFAST single disk particle simulation code. Agreement between theory and code results is good although the code results do show a slightly larger than predicted unstable region

  12. Nonlinear evolution of the sausage instability

    International Nuclear Information System (INIS)

    Sausage instabilities of an incompressible, uniform, perfectly conducting Z pinch are studied in the nonlinear regime. In the long wavelength limit (analogous to the ''shallow water theory'' of hydrodynamics), a simplified set of universal fluid equations is derived, with no radial dependence, and with all parameters scaled out. Analytic and numerical solutions of these one-dimensional equations show that an initially sinusoidal perturbation grows into a ''spindle'' or cylindrical ''spike and bubble'' shape, with sharp radial maxima. In the short wavelength limit, the problem is shown to be mathematically equivalent to the planar semi-infinite Rayleigh--Taylor instability, which also grows into a spike-and-bubble shape. Since the spindle shape is common to both limits, it is concluded that it probably obtains in all cases. The results are in agreement with dense plasma focus experiments

  13. Role of Nitrite in Processed Meat Products and its Degradation during their Storage

    Directory of Open Access Journals (Sweden)

    ILIRJANA BOCI

    2014-06-01

    Full Text Available This paper represents the analytical data of nitrite level obtained from the experimental work done on meat processed samples taken from a meat processing plant in Tirana. There has been a long debate and health concern about the nitrite content in meat products. Nitrite is added to e.g. sausages, and hams and other meat products to preserve these products and keep them free from dangerous bacteria. Among the aims are preventing botulism, a dangerous food poison. But also it’s important to use the smallest possible amount of nitrite as a preservative because nitrite in meat can also form nitrosamines, which can damage the health. That’s why the role of nitrite in processed meat and its recommended level conform to new EC Regulations are given in the introduction part of this paper. It is important that the nitrite level be monitored during all the processing steps up to the end consumers. This makes the objective of this paper. It gives the analytical data on nitrite level on meat processed samples taken and tested during their storage and ripening period of time. Different kinds of meat products are taken and tested to evaluate the influence of various parameters (storage time, time until to the end consumers, various kinds of packing in the degradation rate of ingoing nitrite.

  14. DEVELOPMENT AND CHARACTERIZATION OF A TAMBAQUI SAUSAGE

    Directory of Open Access Journals (Sweden)

    Fernando Sleder

    2015-12-01

    Full Text Available ABSTRACT In Brazil, fish are sold in retail fresh or frozen, whole, or gutted. To increase consumption, convenient products with good sensory attributes should be offered. The objective of this study was to develop and characterize, through physicochemical, microbiologica, and sensory traits, a fresh sausage of tambaqui fish (Colossoma macropomum. Three formulations, with different percentages of fat (0, 4.5, and 9% were developed. To determine shelf life, samples of the products were refrigerated at 4 ºC for 12 days and microbiological analyses were performed on days 0, 3, 7, and 12. Analyses of centesimal composition, shear force, cooking weight loss, and water-holding capacity were carried out. The shelf life of the fresh sausages was estimated at 7 days of storage. The sensory attributes evaluated were aroma, color, flavor, succulence, texture, and overall appearance. All treatments showed high acceptance rates, above 80%. The treatment with 9% fat showed the highest mean values in the evaluated attributes, with 86.6%, 83.4%, 92%, 88.2%, 87.2%, and 85.8% for aroma, color, flavor, succulence, texture and overall appearance, respectively. The centesimal composition of the treatments showed the following variations in g.100 g-1: moisture, 72.73 to 68.82; protein, 18.85 to 18.90; lipids, 2.90 to 8.33; and ash, 3.86 to 4.20. Shear force varied from 5.92 to 8.14 N; water-holding capacity varied from 71.83 to 74.71% and cooking weight loss, from 24.21 to 26.59%.

  15. "Sausage" and "Toothbrush" in the Sky

    Science.gov (United States)

    Jee, Myungkook J.; Dawson, William; Van Weeren, Reinout J.; Wittman, David M.; Merging Cluster Collaborations

    2016-06-01

    Radio-relic clusters are a subclass of merging clusters that exhibit elongated diffuse radio emissions at the periphery of the systems. A number of observational and theoretical studies support the premise that the relics trace the locations of shock fronts induced by cluster mergers. Detailed analysis of the radio relic data enables us to put independent constraints on the key parameters necessary in our reconstruction of the merging scenario, including the direction of the merger, the projection angle between the merger axis and the plane of the sky, the shock velocity, and the time since the impact. Because of the limited observational time window set by both development and deterioration of mature shocks, only a few tens of radio relic clusters are known to date. In this poster, we present a detailed study of the two radio-relic clusters CIZA J2242.8+5301 and RX J0603.3+4214, whose peculiar radio-relic morphologies give them the nicknames "Sausage" and "Toothbrush", respectively. Both clusters possess remarkably large (~2 Mpc) radio relics stretched perpendicular to the hypothesized merger axes. After briefly reviewing previous studies, we highlight our recent weak-lensing analysis of these two interesting systems. We find that the "Sausage" cluster's dark matter is elongated along the merger axis and composed of two massive systems, each weighing ~1015 solar masses. On the other hand, the dark matter of the "Toothbrush" cluster is distributed complicatedly and resolved into at least four subclusters with relatively modest masses. Our weak-lensing studies help us to constrain the merger scenarios and enable detailed follow-up numerical studies in the future.

  16. Use of low-dose irradiation to enhance the safety and quality of chilled ready meals

    International Nuclear Information System (INIS)

    The market for 'cook-chill' ready meals has expanded significantly during the past ten years. This specific category of food has been defined as a catering system based on the full cooking of food followed by fast chilling and storage in controlled temperature conditions (0-3 deg. C) and subsequent thorough re-heating before consumption. Such meals cover a wide range of commodities including meat, poultry, fish, vegetables, pasta and desserts and are used at home by consumers and by the catering industry for use, for example, as hospital meals or meals-on-wheels. These products have a relatively short shelf-life with a recommended maximum shelf-life of 5 days at 0-3 deg. C including the day of cooking. In addition, there are other concerns with regard to microbiological quality, reduced sensory quality and decreased nutritive value. It has been suggested that low-dose irradiation could be used to extend the shelf-life of these products while at the same time reducing the risk of food poisoning. Research carried out at QUB and DARD has readily demonstrated that the safety and shelf-life of chilled ready meals consisting of meat (chicken, beef or pork) and certain vegetables (e.g. broccoli, carrots and roast potatoes) can be enhanced by irradiation doses of 2 or 3 kGy without having a detrimental effect on sensory or nutritional quality. To date, investigations have been limited to such traditional meals with no research being carried out on the more popular ready meals such as lasagna, cottage pies, curries, etc. which have a relatively short shelf-life upon purchase. It is therefore the objective of this work program to investigate the effect of low-dose irradiation (1-5 kGy) on the microbiological, sensory and nutritional quality of these meals and to determine if their overall quality can be enhanced

  17. The effects of electron beam irradiation on sterilization and preservation of chilled pork

    International Nuclear Information System (INIS)

    S The effects of electron beam irradiation on the sterilization and preservation of chilled pork were studied. The aim of this investigation was to provide academic and technical basis for application of electron beam irradiation on meat industry. The response surface analysis was used with electron beam energy(X1) and dose(X2) as factors and colony form unit(Y) as responses. The results have been shown that the model of sterilization of chilled pork by electron beam irradiation can be expressed Y=3.78-0.24X1-0.13X2-0.16X1X2-0.18X12+0.15X12(R2=0.9755). It has been found there is a interaction between electron beam energy and absorbed doses, and the significance sequence of factors is absorbed dose>interaction> electron beam energy. When absorbed doses are in range from 3.23 kGy to 4.0 kGy and electron beam energy is in range from 2.3 MeV to 3.8 MeV, the colony form unit would drop 2 logarithm units. The shelf life of samples treated with electron beam irradiation is longer by about 12 d than that of control samples when the samples are stored at 4 degree C. When the samples are stored at 7∼10 degree C, shelf life of samples treated with electron beam irradiation is longer by about 9 d than that of control samples. The results showed that electron beam irradiation has the effects of sterilization and preservation on chilled pork. This study has been confirmed that the application of electron beam irradiation is very useful for meat industry. (authors)

  18. Low-fat frankfurters from protein concentrates of tilapia viscera and mechanically separated tilapia meat.

    Science.gov (United States)

    Cavenaghi-Altemio, Angela D; Alcade, Lígia B; Fonseca, Gustavo G

    2013-11-01

    In order to develop a healthy low-fat frankfurter-type sausage, different formulations were developed with tilapia viscera surimi (T1) and two with mechanically separated tilapia meat (MSTM) surimi (T2 and T3), all without pig lard addition. Due to technological problems observed for T1 sausage during cooking, it was not further investigated. The functionality of the other two formulations was evaluated based on proximate composition, pH, water activity, and texture. Finally, microbiological and sensory analyses based on acceptance tests were performed. Listeria monocytogenes and Salmonella spp. were found to be absent. T2 showed higher frequencies for the attributes color (90.0%) and overall acceptability (86.7%), while T3 showed higher frequencies for taste (86.7%) and texture (96.7%). The surimi concentration was reflected in the physical properties of the sausages. It was found that the addition of MSTM surimi to sausage favored greater cutting strength (3.9 N for T2 and 4.9 N for T3). Beyond the surimi utilization, the total replacement of pig lard by cassava starch and soybean protein had also contributed with the texture properties. PMID:24804055

  19. Study on factors (pH, water activity, salt content) affecting the growth of Listeria Monocytogenes in raw dried cured sausages

    OpenAIRE

    Daskalov Hristo; Fejzullah Fejzulla; Stoyahchev Todora

    2013-01-01

    Commission Regulation (EC) 2073:2005 considers the factors which can support or inhibit the growth of Listeria monocytogenesin ready-to-eat foods. The aim of the experiments was to examine the values of pH, water activity (aw), salt content and level of contamination with Listeria monocytogenes of some popular in Bulgaria raw dried cured vacuum packed sausages, produced from June 2006 till May 2008. 81 vacuum-packed samples were taken from 5 different meat producing plants during the period ...

  20. Guns on Campus: A Chilling Effect

    Science.gov (United States)

    Mash, Kenneth M.

    2013-01-01

    The author of this article observes that, while much has been written on the overall topic of safety with regard to allowing guns on college campuses, little has been said about how allowing the possession of deadly weapons can create a "chilling effect" on academic discussions. This article considers how some universities have…

  1. Analysis of microbiological contamination in mixed pressed ham and cooked sausage in Korea.

    Science.gov (United States)

    Park, Myoung-Su; Wang, Jun; Park, Joong-Hyun; Forghani, Fereidoun; Moon, Jin-San; Oh, Deog-Hwan

    2014-03-01

    The objective of this study was to investigate the microbial contamination levels (aerobic bacteria plate count [APC], coliforms, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes) in mixed pressed ham and cooked sausage. A total of 180 samples were collected from factories with and without hazard analysis critical control point (HACCP) systems at four steps: after chopping (AC), after mixing (AM), cooling after the first heating process, and cooling after the second heating process. For ham, APCs and coliform and E. coli counts increased when ingredients were added to the meat at the AC step. Final product APC was 1.63 to 1.85 log CFU/g, and coliforms and E. coli were not detected. S. aureus and L. monocytogenes were found in nine (15.0%) and six (10.0%) samples, respectively, but only at the AC and AM steps and not in the final product. Sausage results were similar to those for ham. The final product APC was 1.52 to 3.85 log CFU/g, and coliforms and E. coli were not detected. S. aureus and L. monocytogenes were found in 29 (24.2%) and 25 (20.8%) samples at the AC and AM steps, respectively, but not in the final product. These results indicate that the temperature and time of the first and second heating are of extreme importance to ensure the microbiological safety of the final product regardless of whether a HACCP system is in place. Microorganism contamination must be monitored regularly and regulations regarding sanitization during processing should be improved. Education regarding employee personal hygiene, environmental hygiene, prevention of cross-contamination, ingredient control, and step-by-step process control is needed to reduce the risk of food poisoning. PMID:24674432

  2. Halothane genotype and pork quality. 3. Comminuted meat products derived from the three halothane genotypes.

    Science.gov (United States)

    Fisher, P; Mellett, F D; Hoffman, L C

    2000-02-01

    The effect of the halothane gene on cured meat products was investigated using the meat from 60 Landrace×Large White pigs of known halothane genotype (NN=25, Nn=19, nn=16). Results for the two types of fresh sausage manufactured (with and without rusk) indicated that the NN pigs (15.7%) had lower total moisture losses (Psausage without rusk. Where rusk was added, there were no significant differences between genotypes for moisture losses (NN=12.6%, Nn=13. 0%, nn=14.2%). Taste panel evaluations of the fresh sausages made without rusk indicated no genotypic influence for juiciness, however the sausage made with the rusk was judged the juiciest for the nn genotype, with Nn being intermediate and NN the least juiciest. The smoking and cooking losses during manufacturing of the emulsion product (vienna) indicated that the nn genotype (12.5%) had significantly (P<0.05) higher total losses than the Nn genotype (11. 3%), with NN being intermediate (12.4%). PMID:22060606

  3. Quality Evaluation of Meat Products in Relation to Packaging and Irradiation

    International Nuclear Information System (INIS)

    The effects of low-dose radiation (2 and 80% N2 gas and stored at 5 degree celsius for eight weeks. Fresh samples were irradiated with 1 kGy while smoked sausages were irradiated to 2 and 4 kGy doses. Quality evaluation were conducted every week. Mechanical properties of films were determined at the start and at the end of the storage period. Vacuum alone extended the shelf life of fresh meat to 40 days while MAP to 44 days. Vacuum packaging or MAP with 1 kGy made meat still acceptable up to the 48th day. Packaging system with NPI and PVNP were able to protect sausages against deterioration for 8 weeks. While two kGy with vacuum and MAP extended the storage life of sausages for more than the eight weeks of storage, 4 kGy dose can double the shelf life of unirradiated samples. Sensory tests showed no effects on the acceptability of the irradiated products. Tensile and tear strength of all films used decreased after storage periol. Irradiation did not significantly affect these properties of film, transmission rates for gas and water vapor through NPI and PVNP

  4. Estabilidad de Salchichas con Hidrocoloides y Emulsificantes Stability of Sausages with Emulsifiers and Hydrocolloids

    Directory of Open Access Journals (Sweden)

    N.A.G. Ramos

    2004-01-01

    Full Text Available El objetivo de este trabajo es evaluar las mejoras en la estabilidad de emulsiones cárnicas (salchichas, comparando los efectos de la incorporación de distintos emulsificantes e hidrocoloides. Las salchichas fueron preparadas, en un molino coloidal, con una fórmula base y se comparó el efecto de la incorporación de la goma xántica, guar, carragenina o alginato y a su vez con hidrocoloides específicos. Se determinó la estabilidad en la cocción de forma gravimétrica, en baño termostatizado a 70°C durante 30 min. La pérdida de grasa por el tratamiento térmico fue determinada de forma gravimétrica. Se cuantificó la pérdida de agua de las muestras almacenadas durante 21 días cada 48h. a 5°C. Las emulsiones con emulsificantes e hidrocoloides fueron aproximadamente un 2% más estables en la cocción, porque perdieron menor cantidad de agua durante el almacenamiento y un 2,25% menos de separación de grasa. Se concluye que la incorporación de estos emulsificantes e hidrocoloides, disminuye las pérdidas de grasa y agua durante el tratamiento térmico y el almacenamientoThe objective of this study was to evaluate improvements in the stability of meat emulsions (sausage by comparing the effects of incorporating different emulsifiers and hydrocolloids. Sausages were prepared using a colloidal mill using a basic formula, to which was added guar gum, xanthan gum, carrageenan, alginate and emulsifiers. The cooking stability was determined gravimetrically at 70°C in a water bath for 30 min. Fat loss during heat treatment was determined gravimetrically. Water loss was quantified at 5°C for 21 days at 48h intervals. The sausage containing emulsifiers and hydrocolloids were about 2% more stable during cooking because they lost smaller quantities of water during storage and had 2.25% lower fat separation. It is concluded that addition of these emulsifiers and hydrocolloids decreased the loss of fats and water during heat treatment and storage

  5. Predicting survival of Escherichia coli O157:H7 in dry fermented sausage using artificial neural networks.

    Science.gov (United States)

    Palanichamy, A; Jayas, D S; Holley, R A

    2008-01-01

    The Canadian Food Inspection Agency required the meat industry to ensure Escherichia coli O157:H7 does not survive (experiences > or = 5 log CFU/g reduction) in dry fermented sausage (salami) during processing after a series of foodborne illness outbreaks resulting from this pathogenic bacterium occurred. The industry is in need of an effective technique like predictive modeling for estimating bacterial viability, because traditional microbiological enumeration is a time-consuming and laborious method. The accuracy and speed of artificial neural networks (ANNs) for this purpose is an attractive alternative (developed from predictive microbiology), especially for on-line processing in industry. Data from a study of interactive effects of different levels of pH, water activity, and the concentrations of allyl isothiocyanate at various times during sausage manufacture in reducing numbers of E. coli O157:H7 were collected. Data were used to develop predictive models using a general regression neural network (GRNN), a form of ANN, and a statistical linear polynomial regression technique. Both models were compared for their predictive error, using various statistical indices. GRNN predictions for training and test data sets had less serious errors when compared with the statistical model predictions. GRNN models were better and slightly better for training and test sets, respectively, than was the statistical model. Also, GRNN accurately predicted the level of allyl isothiocyanate required, ensuring a 5-log reduction, when an appropriate production set was created by interpolation. Because they are simple to generate, fast, and accurate, ANN models may be of value for industrial use in dry fermented sausage manufacture to reduce the hazard associated with E. coli O157:H7 in fresh beef and permit production of consistently safe products from this raw material. PMID:18236656

  6. The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages

    Directory of Open Access Journals (Sweden)

    Šojić Branislav V.

    2011-01-01

    Full Text Available In this paper, the physico-chemical and sensory characteristics of reduced-fat (approximately 35 % lower cooked sausage, made with addition of 5% inulin, (sausage A were examined and compared with those of conventionally cooked sausage (sausage B. Chemical composition was evaluated according to standard ISO methods. Instrumental measurements of colour (L

  7. Multiple headspace-solid phase microextraction for the determination of migrants coming from a self-stick label in fresh sausage.

    Science.gov (United States)

    Canellas, E; Vera, P; Nerín, C

    2016-04-15

    Most fresh sausages are sold with a self-stick adhesive label stuck directly on it. Because of that, the substances in the adhesive could migrate into the fresh sausage. In this work, the multiple headspace-solid-phase microextraction technique has been optimized to quantify the migrants found in the fresh sausage. All the compounds could be analyzed by this technique since its concentration decay exponentially with the number of extractions with good correlation coefficients (0.8258-0.9987). Then, migration assays were carried out and an evaluation of the potential risk for the human health was undertaken with the conclusion that the migration of the compounds from the label does not endanger human health. The results were compared those obtained in migration to casing filled with isooctane used as fat food simulant by Canellas et al. (2014). The values obtained for isooctane (10-600 ng/g) were much higher than the migration values found in the meat stuffed in casing expressed as ng/g of fat content (ranged from 0.02 to 3.3 ng/g of fat content). This finding shows that in some scenarios, it is difficult to simulate the intended contact of materials used in food packaging with simulants. PMID:26616920

  8. Cactus pear peel flour as a fiber source and its effect on physicochemical and sensory characteristics of low fat-sodium reduced-sausages

    Directory of Open Access Journals (Sweden)

    Ocampo-Olalde, Raul

    2015-12-01

    Full Text Available Due to the higher fiber content of fiber and antioxidant compounds cactus pear peel can be employed as a functional ingredient in meat products. The aim of this work was to study the effect of cactus pear peel flour as fiber source in the physicochemical and sensory characteristics of low fat sodium reduced cooked sausages. There different formulations were employed, two with 2.5 and 5% of cactus pear peel flour, respectively, and control with no cactus pear peel flour. Sausages were vacuum packed and stored at 4°C and analyzed (moisture, total moisture, expressible moisture, CIE-Lab color, and texture at 1, 5, 10 and 15 days of storage. Sensory evaluation was performed at day 1. Results shown that when more cactus pear peel flour was employed, color differences were more marked between treatments, also reflected during sensory evaluation. The other parameters evaluated were not significantly different. As conclusion, cactus pear peel flour can be employed at 2.5% with no effect on sensory characteristics of cooked sausages.

  9. Use of smart photochromic indicator for dynamic monitoring of the shelf life of chilled chicken based products.

    Science.gov (United States)

    Brizio, Ana Paula Dutra Resem; Prentice, Carlos

    2014-03-01

    This study evaluated the applicability of a photochromic time temperature indicator (TTI) to monitor the time-temperature history and shelf life of chilled boneless chicken breast. The results showed that the smart indicator showed good reproducibility during the discoloring process in all the conditions investigated. The response was not only visibly interpretable but also well adaptable to measurement using appropriate equipment. For an activation configuration of 4 s of ultraviolet light (UV) per label, the TTI's rate of discoloration was similar to the quality loss of the meat samples analyzed. Thus, the photochromic label (4 s UV/label) attached to the samples set out to be a dynamic shelf-life label, assuring consumers the final point of quality of chilled boneless chicken breast in an easy and precise form, providing a reliable tool to monitor the supply chain of this product. PMID:24334043

  10. Inferring Flare Loop Parameters with Measurements of Standing Sausage Modes

    Science.gov (United States)

    Guo, Ming-Zhe; Chen, Shao-Xia; Li, Bo; Xia, Li-Dong; Yu, Hui

    2016-03-01

    Standing fast sausage modes in flare loops were suggested to account for a considerable number of quasi-periodic pulsations (QPPs) in the light curves of solar flares. This study continues our investigation into the possibility of inverting the measured periods P and damping times τ of sausage modes to deduce the transverse Alfvén time R/v_{Ai}, density contrast ρi/ρe, and the steepness of the density distribution transverse to flare loops. A generic dispersion relation governing linear sausage modes is derived for pressureless cylinders where density inhomogeneity of arbitrary form takes place within the cylinder. We show that in general the inversion problem is under-determined for QPP events where only a single sausage mode exists, whether the measurements are spatially resolved or unresolved. While R/v_{Ai} can be inferred to some extent, the range of possible steepness parameters may be too broad to be useful. However, for spatially resolved measurements where an additional mode is present, it is possible to deduce self-consistently ρi/ρe, the profile steepness, and the internal Alfvén speed v_{Ai}. We show that at least for a recent QPP event that involves a fundamental kink mode in addition to a sausage one, flare loop parameters are well constrained even if the specific form of the transverse density distribution remains unknown. We conclude that spatially resolved, multi-mode QPP measurements need to be pursued to infer flare loop parameters.

  11. Effects of irradiation on quality of fermented sausage

    International Nuclear Information System (INIS)

    The fermented sausages were irradiated by 60Co γ-rays at 0, 2, 4 and 6 kGy, and the quality of the fermented sausages were studied. The results showed that there were significant differences on the water contents between irradiated sausage and CK (P < 0.05), but no change on NaCl contents. pH values of 0 and 2 kGy groups were significantly higher than that of 4 and 6 kGy groups (P < 0.05). Amino acids contents of 4 kGy irradiated sausage were significantly higher than that of 2 and 6 kGy groups. The highest contents of esters, alkenes, acids and ketone were found in 4 kGy group and the highest content of alcohol was detected in 6 kGy group. SDS-PAGE results showed that the degradation rate of sarcoplasmic and myofibrillar protein in irradiated fermented sausages were lower than control. (authors)

  12. Spatial damping of propagating sausage waves in coronal cylinders

    Science.gov (United States)

    Guo, Ming-Zhe; Chen, Shao-Xia; Li, Bo; Xia, Li-Dong; Yu, Hui

    2015-09-01

    Context. Sausage modes are important in coronal seismology. Spatially damped propagating sausage waves were recently observed in the solar atmosphere. Aims: We examine how wave leakage influences the spatial damping of sausage waves propagating along coronal structures modeled by a cylindrical density enhancement embedded in a uniform magnetic field. Methods: Working in the framework of cold magnetohydrodynamics, we solve the dispersion relation (DR) governing sausage waves for complex-valued, longitudinal wavenumber k at given real angular frequencies ω. For validation purposes, we also provide analytical approximations to the DR in the low-frequency limit and in the vicinity of ωc, the critical angular frequency separating trapped from leaky waves. Results: In contrast to the standing case, propagating sausage waves are allowed for ω much lower than ωc. However, while able to direct their energy upward, these low-frequency waves are subject to substantial spatial attenuation. The spatial damping length shows little dependence on the density contrast between the cylinder and its surroundings, and depends only weakly on frequency. This spatial damping length is of the order of the cylinder radius for ω ≲ 1.5vAi/a, where a and vAi are the cylinder radius and the Alfvén speed in the cylinder, respectively. Conclusions: If a coronal cylinder is perturbed by symmetric boundary drivers (e.g., granular motions) with a broadband spectrum, wave leakage efficiently filters out the low-frequency components.

  13. Packaging for meat products

    OpenAIRE

    Vojtíšková, Zuzana

    2014-01-01

    Packaging for meat products Summary Packaging is usually integral to production process in meat industry. The packing has mainly influence on shelf life and quality of meat and meat products. It protects the product from adverse effects such as oxidation, especially fats. In addition it affects transport, storage and serves as a means of communication with customers (logo, marketing benefits, legislation). Significant is also the impact of packaging to keep attractive look of the prod...

  14. Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls

    Science.gov (United States)

    Mao, Yanwei; Zhang, Yimin; Liang, Rongrong; Ren, Lulu; Zhu, He; Li, Ke; Zhu, Lixian; Luo, Xin

    2012-01-01

    The objective of this study was to investigate the effect of rapid chilling (RC) on beef quality and the degradation of cytoskeletal proteins. Twenty Chinese Yellow crossbred bulls were selected and randomly divided into two groups. RC and conventional chilling (CC) were applied to left and right sides of the carcasses respectively after slaughtering. To determine whether electrical stimulation (ES) treatment can alleviate the potential hazard of RC on meat quality, ES was applied to one group. The effects of RC and ES were determined by meat color, shear force and cytoskeletal protein degradation postmortem (PM). The results showed that RC decreased beef tenderness at 1 d and 3 d postmortem, but had no detrimental effect on meat color. Western blotting showed that RC decreased the degradation rate of desmin and troponin-T, but the effects weakened gradually as postmortem aging extended. Degradation rates of both desmin and troponin-T were accelerated by ES. The combination of RC and ES could improve beef color, accelerate degradation rate of cytoskeletal protein and improve beef tenderness. PMID:25049681

  15. The radurisation of meat and meat products

    International Nuclear Information System (INIS)

    The preservation of meat by means of radurisation has been thoroughly investigated during the past three decades. Several objectives can be achieved, although not all of them may be commercially substantiated. The elimination of health hazardous micro-organisms through radurisation, presently applied to various other foodstuffs, should be extended to meat, especially chicken

  16. COMPARISON OF COMMERCIAL DNA KITS AND TRADITIONAL DNA EXTRACTION PROCEDURE IN PCR DETECTION OF PORK IN DRY/FERMENTED SAUSAGES

    Directory of Open Access Journals (Sweden)

    Ivona Djurkin Kušec

    2015-09-01

    Full Text Available In the present study four commercially available DNA extraction kits (Wizard® Genomic DNA Purification Kit, High Pure PCR Template Kit, DNeasy mericon Food and GeneJET PCR Purification Kit, as well as standard phenol/chloroform isolation technique have been evaluated regarding their concentration, purity and suitability for amplification of porcine DNA in dry/fermented sausages. The isolates were assessed for quantity and quality using spectrophotometer (IMPLEN GmbH, Germany. To verify template usability and quality of isolated DNA, the polymerase chain reaction (PCR targeting at porcine cytochrome b by species specific primers was used. The comparison of extraction methods revealed satisfactory efficiency and purity of all extraction kits, while with standard phenol/chloroform isolation method high concentrations of DNA with low A260/280 were obtained. However, all the investigated techniques proved to be suitable for identification of porcine DNA in dry/fermented sausage. Thus, the standard phenol/chloroform DNA extraction method, as the cost-effective one, can be recommended as a good alternative to more expensive isolation kits when investigating the presence of pork DNA in dry/ fermented meat products.

  17. Potential antimicrobial and antiproliferative activities of autochthonous starter cultures and protease EPg222 in dry-fermented sausages.

    Science.gov (United States)

    Fernández, Margarita; Ruiz-Moyano, Santiago; Benito, María José; Martín, Alberto; Hernández, Alejandro; Córdoba, María de Guía

    2016-05-18

    This work studied the presence of nitrogen compounds with bioactive properties in Iberian pork sausages that were manufactured using different autochthonous starter cultures (Pediococcus acidilactici MS200 and Staphylococcus vitulus RS34) and protease EPg222. Nitrogen compounds were extracted and evaluated for their antimicrobial effect against spoilage and pathogenic bacteria, such as Bacillus cereus, Escherichia coli, Salmonella choleraesuis, Staphylococcus aureus and Listeria monocytogenes, and antiproliferative activity on the HT-29 colon adenocarcinoma cell line. Dry-fermented sausages elaborated with starter cultures P200S34 and protease EPg222 generate extracts that cause inhibition of the growth of pathogens reaching 25% inhibition of Bacillus cereus, making this a promising tool for biocontrol in the meat industry. On the other hand, the inoculation of well-adapted starter cultures with high proteolytic activity also increased the antiproliferative activity of these extracts, around 45% inhibition at 72 h, mainly due to an increase in free amino acids, such as Lys and Pro, but also small peptides. PMID:27112426

  18. Análise físico-química de linguiças coloniais comercializadas no município de Toledo, Estado do Paraná e comparação com valores fornecidos pelos fabricantes = Physical-chemical analysis of colonial sausage commercialized in Toledo, Paraná State and comparison with values provided by manufacturers

    Directory of Open Access Journals (Sweden)

    Márcia Regina Simões

    2009-04-01

    Full Text Available A imigração italiana no Oeste do Paraná propiciou o desenvolvimento depequenas indústrias de produtos cárneos, dentre os quais se destaca a linguiça colonial. Em virtude do grande consumo, torna-se necessária a avaliação da qualidade desses produtos. Desta forma, quatro diferentes marcas de linguiças coloniais produzidas na região deToledo, Estado do Paraná, foram avaliadas neste trabalho quanto à umidade, teor de cinzas, porcentagens de proteínas e lipídeos. Os resultados indicaram que há grande discrepância entre os valores apresentados nas informações nutricionais do rótulo e os valoresdeterminados neste estudo, indicando que as indústrias não realizam controle de qualidade sobre a produção da linguiça colonial. De acordo com as composições das linguiças coloniais e a legislação brasileira, todas as linguiças podem ser enquadradas como linguiçascoloniais.Italian immigration in western Paraná State contributed to the development of small meat industries, such as Colonial sausage. Colonial sausage is one of the msot commercialized meat products in the region, so it has become necessary to evaluate their quality. Fourdifferent brands of colonial sausage produced in the region of Toledo, Paraná State, were evaluated in this work. Properties like moisture, ash, percentages of proteins and lipids were evaluated. There were great discrepancies among the presented values in the nutritional facts information and the values determined in this work. According to the composition of the colonial sausage and Brazilian legislation, all sausages can be classified as colonial sausage.

  19. Residual Nitrite in Some Egyptian Meat Products and the Reduction Effect of Electron Beam Irradiation

    Directory of Open Access Journals (Sweden)

    Dalia A. Zahran

    2011-10-01

    Full Text Available Nitrite, a curing agent of meat products, is a precursor of carcinogenic N-nitrosamines during processing of meat products or under human stomach conditions, as well as having its own toxicity. To investigate the residual nitrite level in meat products marketed in Egyptian markets, 160 samples of cured cooked (luncheon and frankfurter and cured raw (oriental sausages and pastirma meat products (40 sample each were analyzed for residual nitrite by a spectrophotometric method. Samples were subjected to irradiation (3.0 and 5.0 kGy by electron beam accelerator to evaluate its effect on the residual nitrite level in the examined cured meat products. For statistical analysis, means and standard errors of residual nitrite level were determined and analyzed by one-way analysis of variance. The results revealed that the residual nitrite level was ranging between 10.45-251.6 ppm in the examined meat products and that pastirma had the highest residual level (p<0.05 while luncheon showed the least level. Residual nitrite level was significantly reduced (p<0.05 by electron beam irradiation (5.0 kGy and the reduction was dose dependent. This demonstrated that it would still be important to strengthen on control of residual nitrite level in Egyptian meat products and food safety education for public people.

  20. Development and validation of a UHPLC-HR-Orbitrap-MS method for the simultaneous determination of androstenone, skatole and indole in porcine meat and meat products.

    Science.gov (United States)

    Verplanken, Kaat; Wauters, Jella; Vercruysse, Vicky; Aluwé, Marijke; Vanhaecke, Lynn

    2016-01-01

    Boar taint is an off-odour that entails negative consumer reactions. In this study two extraction and UHPLC-HRMS analysis methods, valuable for evaluation of consumer acceptance towards boar meat, were developed for quantification of indole, skatole, and androstenone in different meat products. Sample pretreatment consisted of extraction with methanol and a homogenising step (cooked ham, minced meat, tenderloin, bacon, cutlets, blade loin, uncooked ham) or a melting step (salami sausage and liver paste). Both methods were validated according to CD 2002/657/EC and ISO 17025 guidelines. Good performance characteristics were obtained. Good linearity (R(2) ⩾ 0.99) and no lack of fit was observed (95% confidence interval; F-test, p > 0.05). Also good recovery (89-110%) and satisfactory precision: repeatability (RSD ⩽ 14.9%) and within-laboratory reproducibility (RSD ⩽ 17.2%) were obtained. Analysis of cooked ham and salami sausage samples proved the applicability of both methods for routine analysis. PMID:26213060

  1. Heat Treatment as Control of E. coli and Salmonella Species in Meat Products

    International Nuclear Information System (INIS)

    The objective of this study is to determine the prevalence of E. coli and Salmonella species as food poisoning microorganisms in ready to cook meat products. 30 samples from each of minced beef, beef burger, sausage, kofta and hawawshy from Cairo markets were examined and their acceptance was discussed. The effect of different temperatures; 37 °C, 44.5 ° C, 180 ° C for 15 minute and 150 °C for 30 minutes , frying and boiling were discussed. A total of 150 samples were positive for E. coli (100%) and 1 sausage sample was positive for Salmonella species (1.3%). The samples were irradiated at 10 kGy for elimination of all microorganisms then inoculated with E.coli (10 6 ) and Salmonella enteritidis . The effect of high temperatures on the irradiated and inoculated samples was discussed

  2. Higher Chilling-Tolerance of Grafted-Cucumber Seedling Leaves upon Exposure to Chilling Stress

    Institute of Scientific and Technical Information of China (English)

    LI Jian-yong; TIAN Hai-xia; LI Xin-guo; MENG Jing-jing; HE Qi-wei

    2008-01-01

    The roots of figleaf gourd (Cucurbita ficifolia, as rootstock) could improve the resistance of cucumber plants (Cucumis sativus L. cv. Jinyan 4, as scion) to low temperature. In this experiment, the root activity and photosynthetic activity of photosystems in the own-rooted and grafted-cucumber plants were studied at chilling temperature (4℃) under low irradiance (100 μmol m-2 s-1 PFD). Compared with dark adaptation seedlings, the chlorophyll a fluorescence transient curve and the oxidizable P700 (P700+) of both the own-rooted and grafted seedlings decreased, and PS2 and PSl of the own-rooted seedling leaves were more inhibited than that of grafted ones at the end of chilling stress. The reduced triphenyltetrazolium chloride (TTC), which was used to reflect the root activity, kept stable in grafted seedling roots at the end of chilling stress, while it decreased noticeably in the own-rooted seedling roots. These results implied that the root system activity of the grafted seedling roots was higher than that of the own-rooted ones. Superoxide dismutase (SOD) activity was higher in both the grafted seedling roots and leaves than that in own-rooted seedlings at both room temperature and chilling temperature. Upon exposure to chilling stress, the malondialdehyde (MDA) content, which reflects the degree of lipid peroxidation, increased markedly in the own-rooted seedling roots and leaves and kept stable in the grafted-cucumber seedlings.

  3. On standing sausage waves in photospheric magnetic waveguides

    CERN Document Server

    Dorotovic, I; Freij, N; Karlovsky, V; Marquez, I

    2012-01-01

    By focusing on the oscillations of the cross-sectional area and the intensity of magnetic waveguides located in the lower solar atmosphere, we aim to detect and identify magnetohydrodynamic (MHD) sausage waves. Capturing several series of high-resolution images of pores and sunspots and employing wavelet analysis in conjunction with empirical mode decomposition (EMD) makes the MHD wave analysis possible. For this paper, two sunspots and one pore (with a light bridge) were chosen as representative examples of MHD waveguides in the lower solar atmosphere. The sunspots and pore display a range of periods from 4 to 65 minutes. The sunspots support longer periods than the pore - generally enabling a doubling or quadrupling of the maximum pore oscillatory period. All of these structures display area oscillations indicative of MHD sausage modes and in-phase behaviour between the area and intensity, presenting mounting evidence for the presence of the slow sausage mode within these waveguides. The presence of fast an...

  4. Characteristics of Chicken Sausage Treated with Using Tofu Dregs Waste

    Directory of Open Access Journals (Sweden)

    Sahadi Didi Ismanto

    2013-01-01

    Full Text Available Tofu dregs flour serve the purpose of addition-agent in sausage making, as a whole sausage yielded to accept SNI 01-3820-1995. Usage of tofu dregs flour which more and more causing protein rate to increase, so do usage of sago flour will increase carbohydrate rate. Acceptable and best composition of panelist is treatment D = chicken flesh 75% : sago flour 15% : tofu dregs flour 10%. Best sausage characteristic and panelist is with water content 66,71%, fat rate 3,54%, ash content 1,74%, protein rate 13,91%, carbohydrate rate 14,10%, cooking yield 76,24%, juiciness 22,78%, reduction diameter -1,85%, reduction thickness 3,63%, folding test 4,67%.

  5. Directional distribution of chilling winds in Estonia

    Science.gov (United States)

    Saue, Triin

    2016-08-01

    Wind chill equivalent temperature (WCET) is used to define thermal discomfort in winter months. Directional distributions of winds, which are associated with uncomfortable weather, were composed of three climatologically different Estonian locations: Vilsandi, Kuusiku, and Jõhvi. Cases with wind chill equivalent temperature <-10 °C, which could be classified as "uncomfortable or worse," were investigated. Additional thresholds were used to measure weather risk. The 25th percentile of daily minimum WCET was tested to measure classical prevalent wind directions in Estonia: W, SW, and NW bring warm air in winter from the North Atlantic, while winds from the East-European plain (NE, E, and SE) are associated with cold air. The eastern prevalence was stronger when a lower threshold was used. A directional approach may find several applications, such as building, agricultural, landscape, or settlement planning.

  6. Immobilization of Cells and Enzymes for Fermented Dairy or Meat Products

    Science.gov (United States)

    Champagne, Claude P.; Lee, Byong H.; Saucier, Linda

    Historically, we can find fermented products in almost all cultural backgrounds around the world. Notably, there are many different milk or meat-based foods and this chapter will focus on them (Kosikowski 1982; Wood 1998). Cheese, yoghurt, sour cream, kefir, or cultured butter are probably the most common fermented dairy products, but many regional varieties exist (Farnworth 2004). Fermented meats are typically found as dry sausages (Lüke 1998). Yeasts are mostly involved in the manufacture of bread and alcoholic beverages, which are basically cereal- or fruit-based products. In fermented meat and milk, the main microorganisms used are the lactic acid bacteria (LAB). Yeast and molds are rather involved in ripening. Therefore, the LAB will constitute the main focus of this chapter.

  7. Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage.

    Science.gov (United States)

    Chen, Qian; Liu, Qian; Sun, Qinxiu; Kong, Baohua; Xiong, Youling

    2015-02-01

    The lactic acid bacteria Pediococcus pentosaceus, Lactobacillus brevis, Lactobacillus curvatus, and Lactobacillus fermentum isolated from Harbin dry sausage were assessed for their protein hydrolysis and flavour development in pork muscle sarcoplasmic protein extracts. Gel electrophoresis indicated that sarcoplasmic proteins were degraded by all of the strains, especially by P. pentosaceus and L. curvatus. Trichloroacetic acid-soluble peptides increased in all of the samples (P acid contents than did the other two strains(P acid and alanine appeared to be the predominant free amino acids. The volatile compound analysis indicated that the highest aldehydes, alcohols and acid contents were found in the sample with P. pentosaceus followed by L. curvatus. The results revealed that P. pentosaceus could be appropriate for use as a meat starter culture. PMID:25460113

  8. Effect of Fat Level and the Ripening Time on Quality Traits of Fermented Sausages.

    Science.gov (United States)

    Yim, Dong-Gyun; Jang, Kyoung-Hwan; Chung, Ku-Young

    2016-01-01

    The objective of this study was to investigate the effect of the fat reduction on the physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Low fat fermented sausages were produced with different fat levels (30%, 20%, 10%, and 5%) under ripening conditions and fermented process. Samples from each treatment were taken for physicochemical and microbiological analyses on the 0, 1, 2, 3, 4, 5, 7, 10, 14, and 21st day of ripening. In proximate analysis, the fat reduction in sausages produced an increase in moisture, protein and ash contents during ripening and drying (psausages reduced the extent of lipid oxidation. The lower fat level produced redder sausages. Total plate bacteria and Pseudomonas counts of sausages showed no significant differences. Production of low fat sausages resulted in the physicochemical and microbiological attributes equal to or better than the high fat sausages without negative effects, except only a higher VBN and weight loss. PMID:26732335

  9. Microbial successions are associated with changes in chemical profiles of a model refrigerated fresh pork sausage during an 80-day shelf life study.

    Science.gov (United States)

    Benson, Andrew K; David, Jairus R D; Gilbreth, Stefanie Evans; Smith, Gordon; Nietfeldt, Joseph; Legge, Ryan; Kim, Jaehyoung; Sinha, Rohita; Duncan, Christopher E; Ma, Junjie; Singh, Indarpal

    2014-09-01

    Fresh pork sausage is produced without a microbial kill step and therefore chilled or frozen to control microbial growth. In this report, the microbiota in a chilled fresh pork sausage model produced with or without an antimicrobial combination of sodium lactate and sodium diacetate was studied using a combination of traditional microbiological methods and deep pyrosequencing of 16S rRNA gene amplicons. In the untreated system, microbial populations rose from 10(2) to 10(6) CFU/g within 15 days of storage at 4°C, peaking at nearly 10(8) CFU/g by day 30. Pyrosequencing revealed a complex community at day 0, with taxa belonging to the Bacilli, Gammaproteobacteria, Betaproteobacteria, Actinobacteria, Bacteroidetes, and Clostridia. During storage at 4°C, the untreated system displayed a complex succession, with species of Weissella and Leuconostoc that dominate the product at day 0 being displaced by species of Pseudomonas (P. lini and P. psychrophila) within 15 days. By day 30, a second wave of taxa (Lactobacillus graminis, Carnobacterium divergens, Buttiauxella brennerae, Yersinia mollaretti, and a taxon of Serratia) dominated the population, and this succession coincided with significant chemical changes in the matrix. Treatment with lactate-diacetate altered the dynamics dramatically, yielding a monophasic growth curve of a single species of Lactobacillus (L. graminis), followed by a uniform selective die-off of the majority of species in the population. Of the six species of Lactobacillus that were routinely detected, L. graminis became the dominant member in all samples, and its origins were traced to the spice blend used in the formulation. PMID:24928886

  10. Frequency and damping rate of fast sausage waves

    International Nuclear Information System (INIS)

    We investigate the frequency and damping rate of fast axisymmetric waves that are subject to wave leakage for a one-dimensional magnetic cylindrical structure in the solar corona. We consider the ideal magnetohydrodynamic (MHD) dispersion relation for axisymmetric MHD waves superimposed on a straight magnetic cylinder in the zero β limit, similar to a jet or loop in the solar corona. An analytic study accompanied by numerical calculations has been carried out to model the frequency, damping rate, and phase speed of the sausage wave around the cut-off frequency and in the long wavelength limit. Analytic expressions have been obtained based on equations around the points of interest. They are linear approximations of the dependence of the sausage frequency on the wave number around the cut-off wavelength for both leaky and non-leaky regimes and in the long wavelength limit. Moreover, an expression for the damping rate of the leaky sausage wave has been obtained both around the cut-off frequency and in the long wavelength limit. These analytic results are compared with numerical computations. The expressions show that the complex frequencies are mainly dominated by the density ratio. In addition, it is shown that the damping eventually becomes independent of the wave number in the long wavelength limit. We conclude that the sausage mode damping directly depends on the density ratios of the internal and external media where the damping declines in higher density contrasts. Even in the long wavelength limit, the sausage mode is weakly damped for high-density contrasts. As such, sausage modes could be observed for a significant number of periods in high-density contrast loops or jets.

  11. Meat consumption and cancer of the large bowel.

    Science.gov (United States)

    Truswell, A S

    2002-03-01

    Since the major reviews on diet and cancer by the World Cancer Research Fund (WCRF) and by the British Department of Health's Committee on Medical Aspects of Food Policy (COMA) in 1997 and 1998, additional epidemiological studies relating (red) meat consumption and colorectal cancer have been published or found by search. These are collected here. Thirty adequate case-control studies have been published up to 1999 (from 16 different countries). Twenty of them found no significant association of (red) meat with colorectal cancer. Of the remaining 10 studies reporting an association, some obtained statistical significance only in rectal or colon cancers, another only in men, not women, or found a stronger association with pasta and rice, or used an inadequate food list in the food frequency questionnaire. Fifteen cohort studies have now been published. Only in three were significant associations of (red) meat found with colorectal cancer. Two of these positive studies were from the same group in the USA (relative risk 1.7). The results of the third positive study appear to conflict with data from part of the vegetarians follow up mortality study. Here, five groups of vegetarians (in three different countries) with socially matched controls were followed up (total 76 000 people). Mortality from colorectal cancer was not distinguishable between vegetarians and controls. While it is still possible that certain processed meats or sausages (with a variety of added ingredients) or meats cooked at very high temperature carry some risk, the relationship between meats in general and colorectal cancer now looks weaker than the 'probable' status it was judged to have by the WCRF in 1997. PMID:11965518

  12. Effects of Different Starter Culture Combinations on Fermented Sausages

    OpenAIRE

    GÖNÜLALAN, Zafer

    2004-01-01

    Commercial starter cultures containing (group A) S. xylosus DD-34 + P. pentosaceus PC-1, (group B) L. plantarum L74 + S. carnosus MIII, (group C) S. carnosus MIII + L. pentosus LP-1, (group D) S. xylosus DD-34 + P. pentosaceus PCFF-1, (group E) P. acidilactici PA-2, (group F) S. carnosus MC-1 + P. pentosaceus PC-1 and (group G) S. xylosus DD-34 + L. alimentarus BJ 33 were used for manufacturing fermented sausage. Sausage samples were examined for pH values, moisture contents, mesophilic aerob...

  13. Effect of Amaranthus Pigments on Quality Characteristics of Pork Sausages

    OpenAIRE

    Zhou, Cunliu; Zhang, Lin; Wang, Hui; Chen, Conggui

    2012-01-01

    The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five treatments of pork sausages (5% fat) with two levels of sodium nitrite (0 and 0.015%), or three levels (0.1%, 0.2% and 0.3%) of pigments extracted from red Amaranthus were produced. The addition of Amaranthus pigments resulted in the significant increase of a* values, sensory color, flavor and overall acceptance scores, but the significa...

  14. Meat analog: a review.

    Science.gov (United States)

    Malav, O P; Talukder, S; Gokulakrishnan, P; Chand, S

    2015-01-01

    The health-conscious consumers are in search of nutritious and convenient food item which can be best suited in their busy life. The vegetarianism is the key for the search of such food which resembles the meat in respect of nutrition and sensory characters, but not of animal origin and contains vegetable or its modified form, this is the point when meat analog evolved out and gets shape. The consumers gets full satisfaction by consumption of meat analog due to its typical meaty texture, appearance and the flavor which are being imparted during the skilled production of meat analog. The supplement of protein in vegetarian diet through meat alike food can be fulfilled by incorporating protein-rich vegetative food grade materials in meat analog and by adopting proper technological process which can promote the proper fabrication of meat analog with acceptable meat like texture, appearance, flavor, etc. The easily available vegetables, cereals, and pulses in India have great advantages and prospects to be used in food products and it can improve the nutritional and functional characters of the food items. The various form and functional characters of food items are available world over and attracts the meat technologists and the food processors to bring some innovativeness in meat analog and its presentation and marketability so that the acceptability of meat analog can be overgrown by the consumers. PMID:24915320

  15. Use of Ultraviolet Light for the Inactivation of Listeria monocytogenes and Lactic Acid Bacteria Species in Recycled Chill Brines

    OpenAIRE

    Gailunas, Karol Marie

    2003-01-01

    Ready-to-eat meat products have been implicated in several foodborne listeriosis outbreaks. Microbial contamination of these products can occur after the product has been thermally processed and is being rapidly chilled using salt brines. The objective of this study was to determine the effect of ultraviolet irradiation on the inactivation of Listeria monocytogenes and lactic acid bacteria in a model brine chiller system. Two concentrations of brines (7.9%w/w or 13.2%w/w) were inoculated w...

  16. Ethylene Production by Chilled Cucumbers (Cucumis sativus L.).

    Science.gov (United States)

    Wang, C Y; Adams, D O

    1980-11-01

    Chilling at 2.5 C accelerated the synthesis of 1-aminocyclopropane-1-carboxylic acid (ACC) and C(2)H(4) production in cucumber fruit. Skin tissue contained higher levels of ACC and was more sensitive to chilling than was cortex tissue. Accumulation of ACC in chilled tissue was detected after 1 day of chilling and remained elevated even after C(2)H(4) production started to decline. These data suggest that ACC synthesis is readily stimulated by chilling, whereas the system that converts ACC to C(2)H(4) is vulnerable to chilling injury. Chilling-induced C(2)H(4) production was inhibited by amino-ethoxyvinylglycine, sodium benzoate, propyl gallate, 2,4-dinitrophenol, carbonyl cyanide m-chlorophenylhydrazone, and cycloheximide. The utilization of methionine for ACC formation and chilling-induced C(2)H(4) biosynthesis was established using l-[3,4-(14)C]methionine. Chilled tissue had a higher capacity to convert l-[3,4-(14)C]methionine to ACC and C(2)H(4) than did nonchilled tissue. PMID:16661538

  17. UNDERSTANDING CONSUMERS' ATTITUDE TOWARD MEAT LABELS AND MEAT CONSUMPTION PATTERN

    OpenAIRE

    Rimal, Arbindra; Fletcher, Stanley M.

    2003-01-01

    This paper addressed consumers' attitude toward meat labels and the influence of different aspects of meat labels on beef, poultry and seafood consumption using a national survey data. Nutrition and ingredient information on meat labels were positively related with attitude toward meat labels as well as meat consumption frequency.

  18. Meat quality or quality of meat?

    OpenAIRE

    Jorge Hernández Bautista; Francisco Gerardo Ríos Rincón

    2010-01-01

    With better informed and exigent consumers, quality control of meat processing facilities become more demanding looking strategies and actions for better quality in process and meat products. Process and conservation of livestock products are designed with better presentation in order to improve shelf life and organoleptic properties, ensuring products innocuity. Quality is employed to establish a higher quality level, but this superior ranking cannot be determinate objectively, since it depe...

  19. Freezing and thawing of processed meat in an industrial freezing tunnel

    Directory of Open Access Journals (Sweden)

    Glaucio Antonio Marini

    2014-04-01

    Full Text Available Freezing is a commonly used preservation method in the meat industry. The understanding of the product behavior during the freezing process can assist in a better process management and quality control. This work reports the study of freezing and thawing of three types of processed meat in order to determine process parameters in an industrial forced‑air freezing tunnel at ‑30oC. Chicken sausages (frankfurter type, mortadela (bologna type and mechanically deboned chicken meat (MDCM were studied. Products were placed in several layers in corrugated cardboard boxes (CCB for sausages and mortadela. MDCM was placed in a nylon box. Temperature sensors were inserted in the products and the freezing and thawing curves were obtained. Freezing curves were used to determine the freezing time (tf, initial freezing point (Tf and final freezing point (T’m. Products placed in different layers in the CCB had significantly different freezing times, being the higher rates for products placed in more external layers than internal ones. The external layers of product were subjected to heat transfer by convection showing its importance to decrease freezing time. The results strongly suggest that products placed in different layers could have distinct quality properties and also play a key role in the freezing process efficiency.

  20. Frankfurter Type Sausage Production with Sunflower Oil Substitution

    OpenAIRE

    Ertaş, A. Hamdi; KARABAŞ, Gülay

    1998-01-01

    Some quality characteristics of frankfurter type sausages (with 30% total fat) produced by adding sunflower oil at different levels (10%, 20% and 30%) were determined and compared to control with 30% animal fat. Increasing of sunflower oil content resulted in lower process yield. Cholesterol content and water holding capacity of frankfurters also decreased at the levels of sunflower oil from 10 to 30% (P

  1. Inferring flare loop parameters with measurements of standing sausage modes

    CERN Document Server

    Guo, Ming-Zhe; Li, Bo; Xia, Li-Dong; Yu, Hui

    2015-01-01

    Standing fast sausage modes in flare loops were suggested to account for a considerable number of quasi-periodic pulsations (QPPs) in the light curves of solar flares. This study continues our investigation into the possibility to invert the measured periods $P$ and damping times $\\tau$ of sausage modes to deduce the transverse Alfv\\'en time $R/v_{\\rm Ai}$, density contrast $\\rho_{\\rm i}/\\rho_{\\rm e}$, and the steepness of the density distribution transverse to flare loops. A generic dispersion relation (DR) governing linear sausage modes is derived for pressureless cylinders where density inhomogeneity of arbitrary form takes place within the cylinder. We show that in general the inversion problem is under-determined for QPP events where only a single sausage mode exists, be the measurements spatially resolved or unresolved. While $R/v_{\\rm Ai}$ can be inferred to some extent, the range of possible steepness parameters may be too broad to be useful. However, for spatially resolved measurements where an addit...

  2. Dietetic fiber addition effect on Vienna type sausages

    Directory of Open Access Journals (Sweden)

    Claudia E. Vásquez Villalobos

    2010-12-01

    Full Text Available Incorporation of two types of dietetic fiber (inulin and oligofructose on fat reduced sausages was studied. Fat percent was reduced (30 to 15%. Shear stress was not affected by the incorporation of the dietetic fiber. Maximum shear force values were lower with inulin than with oligofructosacarides as fat replacer.

  3. POULTRY AS A PROMISING RAW MATERIAL FOR PRODUCTION DRIED SAUSAGES

    Directory of Open Access Journals (Sweden)

    Nesterenko A. A.

    2014-09-01

    Full Text Available In this article we present the results of selection of optimum starting culture for manufacture of dried sausages from white and red fowl. The basic functional-technological properties of forcemeat from different parts of fowl with addition of starting cultures are resulted

  4. The effect of kefir starter on Thai fermented sausage product

    OpenAIRE

    Marisa Jatupornpipat; Payom Keatikumjorn

    2007-01-01

    The effect of kefir starter from Wilderness Family Naturals Company on the initial formulation of Thai fermented sausage were evaluated. The differences found among batches in the main microbial populations and pH were not significant. Only, the total acid of batch D (added the kefir starter 15 ml) was significantly higher (P

  5. Superintegrability of Geodesic Motion on the Sausage Model

    CERN Document Server

    Arutyunov, G; Medina-Rincon, D

    2016-01-01

    Reduction of the $\\eta$-deformed sigma model on ${\\rm AdS}_5 \\times {\\rm S}^5$ to the two-dimensional squashed sphere $({\\rm S}^2)_{\\eta}$ can be viewed as a special case of the Fateev sausage model where the coupling constant $\

  6. Problems, practices and prospects of the red meat industry in South Africa

    International Nuclear Information System (INIS)

    Buyers' satisfaction is the ultimate objective of a successful meat industry. However, because of diversification in industry and diverging interests and loyalties of entrepreneurs, much has yet to be done in South Africa to establish the sought-after optimal image of red meat. Three of the most important aspects of such a goal are maximum shelf life, and processing and eating qualities of the product in all its forms. Attention is focussed on the following aspects related to the shelf life of red meat: 1. It is essential that meat be as free as possible of pathogenic organisms. 2. Virtually no legislation is available on shelf life, especially in the fresh meat industry. 3. The following problems related to shelf life have been identified and are receiving attention: (a) The main sources of pig and beef carcass contamination by spoilage organisms at abbatoirs. (b) Pre-slaughter and slaughter stress of livestock which has a very detrimental effect on meat quality. (c) Efficient slaughter procedures to establish optimal meat quality. (d) The methods of carcass chilling which are either detrimental to the processing and eating quality of the meat or cause 'bone taint'. (e) The packaging in oxygen-permeable film in supermarkets which allows the development of high bacterial counts. 4. Considerable expertise is available regarding quality preservation and improvement, irradiation playing an important role in this respect

  7. Improvement of the microbiological safety and shelf-life of selected chilled meals by gamma irradiation

    International Nuclear Information System (INIS)

    There is a growing interest to market semi-prepared and prepared meals, eventually packaged in modified atmosphere packaging (MAP) and distributed under chilled conditions instead of frozen state. Such products are less energy-demanding and more attractive for the consumers than frozen meals. However, they are non-sterile and potential survival of some pathogenic microorganisms and/or post-processing contamination before packaging create microbiological risks and a considerable limitation of shelf-life, especially under abusive temperature conditions, frequently occurring during retail display period and home storage. The objective of our research contract work was the demonstration of the technological feasibility of preventing the above risk by gamma irradiation of commodities such as a reconstituted breaded turkey breast meat with cheese and ham filling (called 'Cordon Bleu'), filled pasta products (a European type: 'Tortellini', and a Syrian type 'Kouba'), and 'sous vide' (mixed vegetables)

  8. Improvement of microbiological safety and shelf-life of selected chilled ready meals

    International Nuclear Information System (INIS)

    There is a growing interest to market semi-prepared and prepared meals packaged in modified atmosphere packaging (MAP) and distribute under chilled conditions. Such products are less energy-demanding and more attractive for the consumers than frozen meals. However, they are non-sterile and potential survival of pathogenic microorganisms and post-processing contamination before packaging create microbiological risks and much limitation of shelf-life, especially under abusive temperature conditions, frequently occurring during retail display period and home storage. The objective is to demonstrate the feasibility of preventing the above risk in products by gamma radiation in such products as reconstituted breaded turkey breast meat with cheese and ham filling ('Cordon Bleu') and intermediate moisture filled pasta products ('Tortellini' and 'Ravioli')

  9. Enhancing Lipid Stability in Irradiated Beef Mince by Oleoresins and/ or Ascorbic Acid during Chilling Storage

    International Nuclear Information System (INIS)

    Lipid Oxidation, fatty acids profile and sensory properties of irradiated beef mince (2.5 kGy) treated with oleoresins (rosemary or ginger), ascorbic acid, or combination of ascorbic acid and oleoresins were investigated during 30 days of chilled storage. Thiobarbituric acid reactive substances (TBARS) as an indication of lipid oxidation, of irradiated control samples were significantly higher than those of non irradiated control and samples treated with rosemary and ginger oleoresins. By GC-MS analysis, it was found that the relative percentage of total saturated fatty acids (TSFA) increased in all treatments. However, the highest increase was recorded in irradiated control samples compared to non irradiated control samples. Beef mince samples treated with oleoresins (rosemary or ginger) had the best scores for discoloration and off odour. Thus, the addition of oleoresins (rosemary or ginger) to beef mince before irradiation could be an easily applied method to minimize oxidative degradation of irradiated meat

  10. Performance of a chill ATES system

    Energy Technology Data Exchange (ETDEWEB)

    Midkiff, K.C.; Song, Y.K.; Schaetzle, W.J. [Univ. of Alabama, Tuscaloosa, AL (United States)] [and others

    1989-03-01

    An aquifer air-conditioning system has been installed to cool the Student Recreation Center on the University of Alabama Campus. This research program encompasses the monitoring of the operation of the aquifer system and provision of emplacements to the system. The monitoring includes establishing the instrumentation, acquiring data, and analyzing the results. The instrumentation allows the measurement of water flow rates and corresponding temperatures, electrical energy input, aquifer temperatures at nineteen monitoring wells, and aquifer levels at six monitoring wells. Recent acquifer performance data indicate that 76% of the chill energy stored was recovered for the period Oct/86 - Sep/87 and 70% for the period Oct/87 - Sep/88. This is a substantial improvement over recoveries of 38% for the 1985 season and 55% for 1986. The overall coefficient of performance was 5.4 for Oct/86 - Sep/87 and 4.6 for Oct/87 - Sep/88. THe system has supplied 100% of the cooling with only about one-half of the energy input required by a conventional system. Some of the increased recovery of chilled water is a result of modifying the production well operation to reduce the regional flow of water toward the northwest. All warm water is withdrawn form the southeast wells, chilled, and injected in northwest wells. The cold water then withdrawn from the cold wells is used for air-conditioning but not reinjected into the aquifer. Additional flow control is provided by pumping (and discarding) water out of a southeast well, although the complete results of this new strategy are as yet unclear.

  11. Meat science research tendencies

    OpenAIRE

    José Arturo García Macías

    2010-01-01

    Meat is a high quality food due its higher protein content, besides to provide energy, vitamins particularly B complex, water and minerals, resulting in an appreciated food for humans. Even in same country, consumers search for different stuffs, since north consumers looks for meat cuts with fat and bone, whereas center-south consumers prefers fatless debones meat cuts. Modern consumers demand excellent appearance, color, taste and flavor in foods, microbiologically safe, minimal processed an...

  12. Acoustoconvection Drying of Meat

    Science.gov (United States)

    Zhilin, A. A.; Fedorov, A. V.

    2016-03-01

    The dynamics of moisture extraction from meat samples by the acoustoconvection and thermoconvection methods has been investigated. To describe the dynamics of moisture extraction from meat, we propose a simple relaxation model with a relaxation time of 8-10 min in satisfactorily describing experimental data on acoustoconvection drying of meat. For thermoconvection drying the relaxation time is thereby 30 and 45 min for the longitudinal and transverse positions of fibers, respectively.

  13. Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storage.

    Science.gov (United States)

    Feng, Xianchao; Li, Chenyi; Jia, Xu; Guo, Yan; Lei, Na; Hackman, Robert M; Chen, Lin; Zhou, Guanghong

    2016-06-01

    The influence of NaNO2 content on protein oxidation and nitrosation was investigated in cooked sausages at different concentrations (0, 50, 100, 200 and 400mg NaNO2/kg). Dependent on concentration, NaNO2 had both anti- and pro-oxidant effects on protein oxidation. The antioxidant effects of NaNO2 on the protein oxidation were evidenced by significantly lower carbonyl contents, higher free amines and lower surface hydrophobicities. The pro-oxidant effects of NaNO2 on protein oxidation resulted in a decrease of sulfhydryls and an increase of disulfide bonds. NaNO2 also improved the protein nitrosation inducing the formation of 3-nitrotyrosine (3-NT). Moreover, 3-NT had significant correlations with parameters of protein oxidation, indicating that 3-NT may be a possible marker for protein oxidation. Results of this study contribute to an understanding of the impact of NaNO2 on food quality and help to identify optimal formulations of cured meat products. PMID:26923991

  14. Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approaches.

    Science.gov (United States)

    Greppi, Anna; Ferrocino, Ilario; La Storia, Antonietta; Rantsiou, Kalliopi; Ercolini, Danilo; Cocolin, Luca

    2015-11-01

    In Italy, fermented sausages (called "salami") are consumed in large quantities. Salami samples from a local meat factory in the area of Torino were analyzed at 0, 3, 7, 30 and 45 days of ripening. Swab samples from the production environment were also collected at the beginning of the experiment. The diversity of metabolically active microbiota occurring during the natural fermentation of salami was evaluated by using RT-PCR-DGGE coupled with RNA-based pyrosequencing of the 16S rRNA gene. A culture-dependent approach was also applied to identify and characterize isolated Staphylococcaceae and LAB populations. Staphylococcus succinus, Staphylococcus xylosus and Lactobacillus sakei were the species most frequently isolated during the maturation time. Rep-PCR analysis showed that S. succinus and S. xylosus isolated from swabs and salami samples clustered together, suggesting possible contamination during the production process. RT-PCR-DGGE and rRNA-based pyrosequencing showed that the metabolically active populations were dominated by S. succinus, Lb. sakei and Leuconostoc carnosum. In this specific case study, only a few species belonging to Staphylococcaceae, Lactobacillaceae and Leuconostocaceae may be metabolically active and contribute to determine the final characteristics of the products. PMID:25724303

  15. Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages.

    Science.gov (United States)

    Herrmann, S S; Granby, K; Duedahl-Olesen, L

    2015-05-01

    Literature on formation and mitigation of N-nitrosamine (NA) and especially non-volatile NA (NVNA) in meat products is scarce and the present study is therefore a relevant contribution to the field. We found positive correlation between the levels of N-nitrosopiperidine (NPIP), N-nitrosohydroxyproline (NHPRO), N-nitrosoproline (NPRO), N-nitrosothiazolidine-4-carboxylic acid (NTCA) and N-nitroso-2-methyl-thiazolidine-4-carboxylic acid (NMTCA) and the amount of nitrite added to cooked pork sausages. The levels studied were 0, 60, 100, 150, 250 and 350 mg kg(-)(1). The levels of N-nitrosodimethylamine (NDMA) and N-nitrosopyrrolidine (NPYR) remained at or below limit of quantification. Erythorbic acid inhibited the formation of NHPRO, NPRO, NPIP and NTCA. This inhibition was for NTCA and NMTCA counteracted by addition of free iron. Ascorbyl palmitate had less inhibitory effect than erythorbic acid and a combination of the two provided no further protection. Increasing the black pepper content increased the levels of NPIP and NMTCA. Only slight effects of increased fat content and addition of tripolyphosphate were observed. PMID:25529714

  16. Ruminant meat as a raw material for fermented meat products

    OpenAIRE

    VOTAVA, Pavel

    2013-01-01

    The aim of this thesis was to obtain information on availability of ruminant meat, especially game, for the production of fermented meat products. The thesis provides an overview of different types of ruminants, whose meat is used in human nutrition. It summarizes the chemical composition of many species of domesticated meats or wildlife animals. The properties of these meats are discussed with regard to their use in the manufacture of fermented meat products, technology and factors affect...

  17. Healthier meat and meat products: Their role as functional foods

    OpenAIRE

    Jiménez Colmenero, Francisco; Carballo, José; Cofrades, Susana

    2001-01-01

    This review deals with the implications of meat and meat products for human health. It analyses the effect of the presence or absence of various factors: fat, fatty acid composition, cholesterol, calorific value, salt, nitrite or lipid oxidation products that can cause health problems. Bearing in mind these considerations, it then describes the strategies used in animal production, treatment of meat raw material and reformulation of meat products to obtain healthier meat and meat products. Fu...

  18. Meat Managers' Expectations Regarding Marketing of Irradiated Red Meats

    OpenAIRE

    Gaynor, Joe; Jensen, Kimberly L.; Jaenicke, Edward C.

    2003-01-01

    The objective of this study is to assess meat managers' expectations about impact of the recent regulatory approval of irradiated raw meat and meat products on marketing decisions and plans by supermarkets and grocery meat retailers. Forty managers of meat departments were interviewed in person to obtain the information for the study. While many of the meat managers believed that irradiation would help increase shelf life and reduce spoilage, they were less optimistic about consumers being wi...

  19. Composition assessment of raw meat mixtures using ultrasonics.

    Science.gov (United States)

    Benedito, J; Carcel, J A; Rossello, C; Mulet, A

    2001-04-01

    The use of ultrasonic velocity measurements to determine the composition of dry fermented sausages was assessed. Mixtures of ground lean and fatty tissues were prepared to cover a wide range of fat (2-90 wt.%), moisture (7-76 wt.%), and protein (2-21 wt.%) contents. The ultrasonic velocity in fat decreased on average 5.6 ms(-1) per °C increase in temperature, due to the negative temperature coefficient for fat and the fat melting, which is observed in (DSC) differential scanning calorimetry analysis. The ultrasonic velocity temperature dependence allowed the determining of the fat, moisture and protein+others content, by measuring the ultrasonic velocity in the mixtures at 4 and 25°C and using a semi-empirical equation. The explained variance was 99.6% for fat, 98.7% for moisture and 85.4% for protein+others. The results obtained show the feasibility of using ultrasonic velocity measurement to assess the composition of meat products such as dry fermented sausages, rapidly and non-destructively. PMID:22061708

  20. Chilled Ammonia Process for CO2 Capture

    DEFF Research Database (Denmark)

    Darde, Victor Camille Alfred; Thomsen, Kaj; Well, Willy J.M. van;

    2010-01-01

    The chilled ammonia process absorbs the CO2 at low temperature (2–10°C). The heat of absorption of carbon dioxide by ammonia is significantly lower than for amines. In addition, degradation problems can be avoided and a high carbon dioxide capacity is achieved. Hence, this process shows good...... pressure up to 100bars. The results show that solid phases consisting of ammonium carbonate and bicarbonate are formed in the absorber. The heat requirements in the absorber and in the desorber have been studied. The enthalpy calculations show that a heat requirement for the desorber lower than 2GJ/ton CO2...

  1. Chilled ammonia process for CO2 capture

    DEFF Research Database (Denmark)

    Darde, Victor Camille Alfred; Thomsen, Kaj; van Well, Willy J. M;

    2009-01-01

    The chilled ammonia process absorbs the CO2 at low temperature (2-10 degrees C). The heat of absorption of carbon dioxide by ammonia is significantly lower than for amines. In addition, degradation problems can be avoided and a high carbon dioxide capacity is achieved. Hence, this process shows...... C and pressure up to 100 bars [1]. The results show that solid phases consisting of ammonium carbonate and bicarbonate are formed in the absorber. The energy requirements in the absorber and in the desorber have been studied. The enthalpy calculations show that an energy requirement for the desorber...

  2. Meat science research tendencies

    Directory of Open Access Journals (Sweden)

    José Arturo García Macías

    2010-12-01

    Full Text Available Meat is a high quality food due its higher protein content, besides to provide energy, vitamins particularly B complex, water and minerals, resulting in an appreciated food for humans. Even in same country, consumers search for different stuffs, since north consumers looks for meat cuts with fat and bone, whereas center-south consumers prefers fatless debones meat cuts. Modern consumers demand excellent appearance, color, taste and flavor in foods, microbiologically safe, minimal processed and curing salts, very nutritive and cheap. All these together in one single product are a hard challenge in the meat products area.

  3. Update on meat irradiation

    International Nuclear Information System (INIS)

    The irradiation of meat and poultry in the United States is intended to eliminate pathogenic bacteria from raw product, preferably after packaging to prevent recontamination. Irradiation will also increase the shelf life of raw meat and poultry products approximately two to three times the normal shelf life. Current clearances in the United States are for poultry (fresh or frozen) at doses from 1.5 to 3.0 kGy and for fresh pork at doses from 0.3 to 1.0 kGy. A petition for the clearance of all red meat was submitted to the Food and Drug Administration (FDA) in July 1994. The petition is for clearances of fresh meat at doses from 1.5 to 4.5 kGy and for frozen meat at ∼2.5 to 7.5 kGy. Clearance for red meat is expected before the end of 1997. There are 28 countries that have food irradiation clearances, of which 18 countries have clearances for meat or poultry. However, there are no uniform categories or approved doses for meat and poultry among the countries that could hamper international trade of irradiated meat and poultry

  4. Tenacity of Alaria alata mesocercariae in homemade German meat products.

    Science.gov (United States)

    González-Fuentes, Hiromi; Hamedy, Ahmad; von Borell, Eberhard; Luecker, Ernst; Riehn, Katharina

    2014-04-17

    A renewed interest in the pathogenic potential of Alaria alata mesocercariae emerged over the last 10years as a result of increased findings of this parasite in feral pigs during official examination for Trichinella spp. Cases of food associated human alariosis in North America suggest that a risk associated with the consumption of traditional raw cured products from infected wild boar meat cannot be neglected because the commonly applied preservation techniques may not necessarily kill the mesocercariae. In addition, changes in consumer behavior and new preparation methods for game meat (e.g. pink roasting and grilling) may increase the risk for food-associated parasitic infections. Thus, there is a strong need for the evaluation of the tenacity of A. alata mesocercariae against different physical and chemical influences as pertaining to common preservation and preparation techniques. Against this backdrop the aim of our work was a sound analysis of the survivability of A. alata mesocercariae during curing, fermentation, cold smoking and drying in raw cured meat products. Eighty three samples of traditional German meat products were prepared from naturally infected game meat and partly spiked with additional vital mesocercariae to achieve an adequate dose of infection. The resultant products were examined chronologically for dead and viable A. alata mesocercariae with the Alaria mesocercariae migration technique. After 24h of production, vital A. alata mesocercariae were still found in raw type sausages but no vital parasites were detected in the final products. Based on these results a possible risk for the consumer for an infection with A. alata mesocercariae through the consumption of contaminated raw cured products can be largely ruled out if the respective food technological procedures are carried out properly. However, a risk for the consumer cannot be excluded in cases of very early consumption of these products. PMID:24553052

  5. 76 FR 166 - Fresh and Chilled Atlantic Salmon From Norway

    Science.gov (United States)

    2011-01-03

    ... imports of fresh and chilled Atlantic salmon from Norway (56 FR 14920, 14921). Following five-year reviews... imports of fresh and chilled Atlantic salmon from Norway (71 FR 7512). The Commission is now conducting...), as most recently amended at 74 FR 2847 (January 16, 2009). \\1\\ \\1\\ No response to this request...

  6. The Incidence of Enterobacteriaceae Causing Food Poisoning in Some Meat Products

    OpenAIRE

    Mohammed Fatem Al-Mutairi

    2011-01-01

    A total of seventy five samples of meat products, 25 of each of kofta, sausage, and shawerma were collected from different supermarkets and shops in Giza governorate, Egypt to be examined bacteriologically to determine its sanitary quality. The current study was done at April to July 2009. The mean aerobic plate count values were 28.4×105, 24.3×104 and 7×105 CFU/g, respectively. Enterobacteriaceae count was 10.14×105, 5×104 and 37.8×104 CFU/g, respectively While the Coliforms (MPN) count was ...

  7. Effects of chilling on protein synthesis in tomato suspension cultures

    International Nuclear Information System (INIS)

    The effect of chilling on cell growth, cell viability, protein content and protein composition in suspension cultures of L. esculentum and L. hirsutum was investigated. Cell growth for both species was arrested at 2 degrees C but when cultures were transferred to 25 degree C cell growth resumed. There was no difference in viability between control and chilled cultures of L. esculentum, however, L. hirsutum control cultures exhibited larger amounts of Fluorescein Diacetate induced fluorescence than chilled cultures. 35S-methionine incorporation into proteins was 2.5-2 times higher in L. hirsutum than in L. esculentum. Quantitative and qualitative differences, in 35S-methionine labelled proteins, between chilled and control cultures were observed by SDS-PAGE and fluorography. Protein content in chilled cultures decreased over time but then increased when cultures were transferred to 25 degrees C

  8. Mechanism of silicon influence on the chill of cast iron

    Directory of Open Access Journals (Sweden)

    E. Fraś

    2007-12-01

    Full Text Available In this work an analytical solution of general validity is used to explain mechanism of the silicon influence on the absolute chill tendency (CT and chill (w of cast iron. It is found that CT can be related to nucleation potential of graphite (Nv, growth parameter (μ of eutectic cells, temperature range (ΔTsc and the pre-eutectic austenite volume fraction (fγ. It has been shown that silicon additions: a impede the growth of graphite eutectic cells, μ, b expands the temperature range ΔTsc, c increases the nucleation potential of graphite Nv, d lowers the pre-eutectic austenite volume fraction, fγ. and in consequence the absolute chilling tendency, CT decreases. The minimum wall thicknesses for chilled castings, or chill widths (w in wedge shaped castings is related to CT and as silcon contents increases, the w value also increases.

  9. Survival of Salmonella Typhimurium in poultry-based meat preparations during grilling, frying and baking.

    Science.gov (United States)

    Roccato, Anna; Uyttendaele, Mieke; Cibin, Veronica; Barrucci, Federica; Cappa, Veronica; Zavagnin, Paola; Longo, Alessandra; Ricci, Antonia

    2015-03-16

    The burden of food-borne diseases still represents a threat to public health; in 2012, the domestic setting accounted for 57.6% of strong-evidence EU food-borne Salmonella outbreaks. Next to cross-contamination, inadequate cooking procedure is considered as one of the most important factors contributing to food-borne illness. The few studies which have assessed the effect of domestic cooking on the presence and numbers of pathogens in different types of meat have shown that consumer-style cooking methods can allow bacteria to survive and that the probability of eating home-cooked poultry meat that still contains surviving bacteria after heating is higher than previously assumed. Thus, the main purpose of this study was to reproduce and assess the effect of several types of cooking treatments (according to label instructions and not following label instructions) on the presence and numbers of Salmonella Typhimurium DT 104 artificially inoculated in five types of poultry-based meat preparations (burgers, sausages, ready-to-cook-kebabs, quail roulades and extruded roulades) that are likely to be contaminated by Salmonella. Three contamination levels (10 cfu/g; 100 cfu/g and 1000 cfu/g) and three cooking techniques (grilling, frying and baking) were applied. Cooking treatments performed according to label instructions eliminated Salmonella Typhimurium (absence per 25g) for contamination levels of 10 and 100 cfu/g but not for contamination levels of 1000 cfu/g. After improper cooking, 26 out of 78 samples were Salmonella-positive, and 23 out of these 26 samples were artificially contaminated with bacterial loads between 100 and 1000 cfu/g. Nine out of 26 samples provided quantifiable results with a minimum level of 1.4MPN/g in kebabs (initial inoculum level: 100 cfu/g) after grilling and a maximum level of 170MPN/g recorded in sausages (initial inoculum level: 1000 cfu/g) after grilling. Kebabs were the most common Salmonella-positive meat product after cooking

  10. Effect of gamma radiation on residual nitrate and nitrite in some meat and chicken products

    International Nuclear Information System (INIS)

    This study was carried out to establish the residual nitrate and nitrite and concentrations of six heavy metals in meat products samples that purchased from retail outlets in Sharkia governorate, Egypt. The possibility of using gamma irradiation at doses of 3, 5 and 7 KGy for reducing residual nitrate and nitrite was studied. The results showed that most of samples under investigation above the maximum permissible limit of nitrate in Egypt. Gamma irradiation at doses of 3, 5 and 7 KGy reduced the levels of nitrate and nitrite proportionally to applied doses. The irradiation dose of 7 KGy was more effective for reducing the level of residual nitrate and nitrite. Heavy metals concentrations were determined using the inductively coupled plasma spectrometry (ICPS) in non-irradiated samples. The results showed that the concentration of Pb in meat products was ranged between 0.643-0.828, 0.548, 0.598-0.844, 0.574-0.877, 0.324-0.568 and 0.156-0.432 mg/kg (wet weight basis) in pastirma, chicken luncheon, fresh sausages, burger, minced chicken and minced beef meat, respectively, but the values of Hg ranged between 0.0965-0.839, 0.121, 0.147-0.218, 0.114-0.258, 0.087-0.143 and 0.057-0.124 mg/kg in pastirma, chicken luncheon, fresh sausages, burger, minced chicken and beef meat, respectively. The content of iron ranged between 0.336, 0.362-4.284, 0.364-0.611, 0.264-0.336 and 0.276-0.314 mg/kg in chicken luncheon, fresh sausages, burger, minced chicken and beef meat, respectively. However, the results indicated that, the most of meat products under investigation had high concentrations from toxic metals of Pb and Hg than the permissible limits that recommended by FAO/WHO of person daily. Therefore, the consumption of high amount of these commodities dose not pose a health risk for the consumer

  11. Heterocyclic amines in meat and meat products

    Directory of Open Access Journals (Sweden)

    Aliye BULGAN

    2013-06-01

    Full Text Available Heterocyclic amines (HA are the mutagenic/carcinogenic compounds which generate as a result of cooking of red meat, poultry meat and fish fillets at high temperatures. Up to 20 different HAs were detected and classified in the researches that conducted on these types of meats cooked at high temperatures. HAs are the products of Maillard reactions and the Strecker degredation of main precursors such as creatine/creatinine, aminoacid and the polysaccharides. Many physical and chemical factors effect the formation of HAs. Thus, it was reported by many researchers that utilizing coating and marination processes in addition to using natural and synthetic antioxidants and seasonings-plant extracts were effective on inhibiting/decreasing the formation of HAs. Additionally, boiling/steaming and microwave cooking methodologies were recommended instead of barbecuing, grilling or frying to inhibit/decrease the formation of HAs. The HAs formed in meat and meat products and the factors which have effects on the formation of HAs are presented in this review.

  12. Effects of Ripening Duration and Rosemary Powder Addition on Salchichon Modified Sausage Quality

    OpenAIRE

    Jung, Jong-Hyun; Shim, Kwan-Seob; Shin, Daekeun

    2015-01-01

    The ripening durations and ingredients for the Salchichon sausages were modified to increase pork rear leg consumption by Korean consumers. The salchichon, a ripened pork sausage, was produced to evaluate the efficacy of two different ripening durations with and without rosemary powder on salchichon sausage quality, and the treatments were: i) 45 days of ripening without rosemary, ii) 60 days of ripening without rosemary, iii) 45 days of ripening with 0.05% rosemary, and iv) 60 days of ripeni...

  13. Effect of Edible Gums on the Qualities of Sausage of Pleurotus eryngii

    OpenAIRE

    Fei Lu; Lei Luo; Xinxue Li; Bo Li

    2014-01-01

    Pleurotus eryngii also named king oyster mushroom, is a fast developing mushroom in recent years. This study employed P. eryngii as the main material to make sausage-like gel food. The effects of the kinds, addition method and amount and compound of edible gums on the qualities of P. eryngii sausage were investigated. The results showed that adding optimal edible gum can improve textural and sensory properties, increase water holding capacity and reduce cooking loss of P. eryngii sausage. Dur...

  14. Nut crop yield records show that budbreak-based chilling requirements may not reflect yield decline chill thresholds

    Science.gov (United States)

    Pope, Katherine S.; Dose, Volker; Da Silva, David; Brown, Patrick H.; DeJong, Theodore M.

    2015-06-01

    Warming winters due to climate change may critically affect temperate tree species. Insufficiently cold winters are thought to result in fewer viable flower buds and the subsequent development of fewer fruits or nuts, decreasing the yield of an orchard or fecundity of a species. The best existing approximation for a threshold of sufficient cold accumulation, the "chilling requirement" of a species or variety, has been quantified by manipulating or modeling the conditions that result in dormant bud breaking. However, the physiological processes that affect budbreak are not the same as those that determine yield. This study sought to test whether budbreak-based chilling thresholds can reasonably approximate the thresholds that affect yield, particularly regarding the potential impacts of climate change on temperate tree crop yields. County-wide yield records for almond ( Prunus dulcis), pistachio ( Pistacia vera), and walnut ( Juglans regia) in the Central Valley of California were compared with 50 years of weather records. Bayesian nonparametric function estimation was used to model yield potentials at varying amounts of chill accumulation. In almonds, average yields occurred when chill accumulation was close to the budbreak-based chilling requirement. However, in the other two crops, pistachios and walnuts, the best previous estimate of the budbreak-based chilling requirements was 19-32 % higher than the chilling accumulations associated with average or above average yields. This research indicates that physiological processes beyond requirements for budbreak should be considered when estimating chill accumulation thresholds of yield decline and potential impacts of climate change.

  15. Antimicrobial activity of ethanolic extract of propolis in “Alheira”, a fermented meat sausage

    Directory of Open Access Journals (Sweden)

    Rocío Casquete

    2016-12-01

    Full Text Available The objective of this study was to evaluate the efficacy of an ethanolic extract of propolis (EEP in the control of Listeria innocua PHLS 2030c (as a surrogate for Listeria monocytogenes during storage of Alheira at 4°C. Total phenolic content was evaluated to determine the minimal inhibitory concentration of EEP against the growth of L. innocua by the agar dilution method. Alheiras were manufactured by incorporating EEP (0.28 mg/mL and pathogenic bacteria and storage during 62 days at 4°C. Growth of L. innocua was determined during storage. The behaviour of L. innocua in the food matrix was significantly affected (p < 0.01 by the addition of EEP. The ethanolic extract of propolis reduced the Listeria population to below the detection limit of the technique after 8 days of storage. These results suggest that incorporation of EEP in a food susceptible to Listeria contamination may be an interesting alternative to existing chemical preservatives and can extend the shelf life of these products.

  16. Eat Without Meat

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    Young people across China are becoming vegetarians for a variety of reasons,from weight loss to worries about the quality of meat Avegetarian diet,once associated with monks or priests,has become fashionable in China,spawning the launch of a raft of restaurants cater- ing to a new no-meat clientele.

  17. 2-acetyl-1-pyrroline - key aroma compound in Mediterranean dried sausages

    DEFF Research Database (Denmark)

    Stahnke, Marie Louise Heller

    2000-01-01

    In a study characterising sausage types from various parts of Europe, ten Mediterranean and Northern European fermented, dried sausages were compared using static headspace gas chromatography-olfactometry and a sniffing panel of five members. The greatest difference between the Northern and...... Southern types were attributed to a burned coffee odour from smoke in the smoked sausages and a popcorn note in the Mediterranean products covered with mould. The two compounds were 2-furfurylthiol and 2-acetyl-1-pyrroline, respectively. An analysis of five dried, moulded sausages showed that the surface...

  18. Maturity acceleration of Italian dried sausage by Staphylococcus carnosus - Relationship between maturity and flavor compounds

    DEFF Research Database (Denmark)

    Stahnke, Louise Heller; Holck, A.; Jensen, Anni; Nilsen, A.; Zanardi, E.

    2002-01-01

    The mature flavor of Salame Milano, an Italian dried sausage, was increased in two ways: by increasing maturation time or with a strain of Staphylococcus carnosus. The sensory and volatile profiles of the sausages were determined and the data analyzed by analysis of variance and chemometrics....... Sausages with S. carnosus 833 matured more than 2 wk faster than control sausages. Maturity correlated significantly with higher amounts of branched-chain aldehydes and alcohols and both branched- and straight-chain methyl ketones-compounds arising from the breakdown of the amino acids leucine, isoleucine...

  19. Human perception of indoor environment generated by chilled ceiling combined with mixing ventilation or localised chilled beam under cooling mode

    DEFF Research Database (Denmark)

    Bolashikov, Zhecho Dimitrov; Nygaard, Linette; Uth, Simon C.;

    2014-01-01

    Experiments with 24 subjects were performed to study and compare the human perception of the indoor environment under summer conditions generated by a chilled ceiling combined with overhead mixing ventilation and localised chilled beam. The experiments were performed in an experimental chamber (4...... simulate direct solar load on the floor (270 W). The total heat load in the room was 56 W/m2. The air temperature around the workstation by the window was kept either 26 or 28 oC. The supplied air by the overhead mixing ventilation and the primary supply air of the localised chilled beam was kept at 13 L....../s and 16 0C. The localised chilled beam was installed over the workstation placed by the simulated window. During the experiment the subjects were delegated control over the primary flow rate supplied by the localised chilled beam. The whole exposure lasted 2 hours with 30 min of acclimatisation before...

  20. The Incidence of Enterobacteriaceae Causing Food Poisoning in Some Meat Products

    Directory of Open Access Journals (Sweden)

    Mohammed Fatem Al-Mutairi

    2011-04-01

    Full Text Available A total of seventy five samples of meat products, 25 of each of kofta, sausage, and shawerma were collected from different supermarkets and shops in Giza governorate, Egypt to be examined bacteriologically to determine its sanitary quality. The current study was done at April to July 2009. The mean aerobic plate count values were 28.4×105, 24.3×104 and 7×105 CFU/g, respectively. Enterobacteriaceae count was 10.14×105, 5×104 and 37.8×104 CFU/g, respectively While the Coliforms (MPN count was 7×102, 3×102 and 4.59×102 CFU/g, respectively. Escherichia coli, Salmonella spp, Klebsiella spp and Proteus spp were isolated from 7(28%, 0(0%, 4(16% and 2(8%; 3(12%, 2(8%, 1(4% and 2 (8%; 5 (20%, 1(4%, 3(12 and 2(8% of kofta, sausage and shawerma samples respectively. Further, Citrobacter spp was isolated from 1(4% of shawerma samples. 80% of Escherichia coli isolates were enteropathogenic (O166, O78, O126, O55, O26, O20, O25 : K11, O119, O125 : K70, O146, O126 while 20% were untypable. Salmonella Buntantan was isolated from 8% of sausage samples while Salmonella Kentucky was isolated from 4% of shawerma samples.

  1. Standing sausage modes in coronal loops with plasma flow

    CERN Document Server

    Li, Bo; Xia, Li-Dong; Yu, Hui

    2014-01-01

    Magnetohydrodynamic waves are important for diagnosing the physical parameters of coronal plasmas. Field-aligned flows appear frequently in coronal loops.We examine the effects of transverse density and plasma flow structuring on standing sausage modes trapped in coronal loops, and examine their observational implications. We model coronal loops as straight cold cylinders with plasma flow embedded in a static corona. An eigen-value problem governing propagating sausage waves is formulated, its solutions used to construct standing modes. Two transverse profiles are distinguished, one being the generalized Epstein distribution (profile E) and the other (N) proposed recently in Nakariakov et al.(2012). A parameter study is performed on the dependence of the maximum period $P_\\mathrm{max}$ and cutoff length-to-radius ratio $(L/a)_{\\mathrm{cutoff}}$ in the trapped regime on the density parameters ($\\rho_0/\\rho_\\infty$ and profile steepness $p$) and flow parameters (magnitude $U_0$ and profile steepness $u$). For e...

  2. Sausage instability threshold in a low energy plasma focus

    International Nuclear Information System (INIS)

    Development of sausage instability (m = 0 mode) is studied in a small low energy Mather-type plasma focus. A shadow graphic study of the current sheath has shown that the focused plasma necks off during the radial phase before the maximum compression. This may indicate the lowering of the instability threshold. Three hook-type structures are observed which may not be due to the multifoci formation. The bubble shape structure is observed to be developed in the expansion phase. (author)

  3. Volatile compounds released during ripening in Italian dried sausage

    DEFF Research Database (Denmark)

    Sunesen, Lars Oddershede; Dorigoni, V.; Zanardi, E.;

    2001-01-01

    A commercial production was analysed at six stages during ripening. Water content, pH and bacterial counts were followed, and volatile compounds from sausages were extracted by dynamic headspace sampling and analysed by gas chromatography/mass spectrometry. Total concentrations of all classes inc...... appear late in the processing. Benzeneacetaldehyde was absent in fresh mince, but increased to become one of the most abundant volatiles. Compounds from carbohydrate catabolism disappeared during the processing....

  4. Effect of cheese as a fat replacer in fermented sausage

    OpenAIRE

    Hüdayi ERCOŞKUN

    2012-01-01

    The effects of beef fat substitution with kashar cheese were studied in traditional Turkish fermented sausage; sucuk. Six sucuk formulations were prepared by replacing 0, 10, 20, 30, 40 and 50% of beef fat was substituted with kashar cheese. The fat substitution of fat with kashar cheese decreased fat content and increased protein content of the product that affected the chemical, physical and sensorial characteristics of products. Saturated fatty acid content increased and unsaturated, mono-...

  5. Reseptioptimointi cook and chill -tuotantotapaan : Case: Kolarin keskuskeittiö

    OpenAIRE

    Pääkkölä, Henna

    2010-01-01

    Opinnäytetyön tarkoituksena oli perehtyä cook and chill -tuotantotapaan ja tutkia sen vaikutuksia reseptioptimointiin. Tavoitteena oli selvittää cook and chill -tuotantotavan etuja ja mahdollisia haasteita ammattikeittiön ruokatuotannossa sekä tuottaa aiheesta tietoa suomenkielisiä lukijoita varten. Opinnäytetyön tavoitteena oli myös optimoida Kolarin keskuskeittiön lounasruokalistan lämpimille aterioille cook and chill -tuotantotapaan soveltuvat ruokaohjeet sekä valmistusprosessikuvaukset. T...

  6. COLOUR AND pH VALUE OF ISTRIAN SHEEP LAMBS MEAT

    Directory of Open Access Journals (Sweden)

    Valentino Držaić

    2016-06-01

    Full Text Available The aim of the present study was to evaluate the effect of sex and slaughter weight of Istrian sheep lambs on pH value and meat colour. The study included 118 lambs of both sexes (64 male and 54 female which were, prior slaughter, divided into two groups: light (17.76 kg; 28 male and 32 female and heavy (20.17 kg; 3 male and 22 female. Carcass weight was determined immediately after carcass processing and after 24 hours, while the pH value and meat colour were determined 45 minutes and 24 hours after slaughter. Average hot and cold carcass weights in light lambs were 9.76 and 9.47 kg, and in heavy lambs 11.80 and 11.49 kg, with chilling loss of 2.96 and 2.60% respectively. Istrian sheep lambs carcasses are quite uniform in relation to sex in terms of all the investigated traits, except value of L* and a* colour parameters. For the production of larger lamb meat quantities it might be recommended to increase lambs slaughter weight since the higher slaughter weight has the positive effect on carcass weight and chilling loss while retaining the desirable values of meat quality parameters.

  7. Development of radicidation process for eradicating Salmonella and Staphylococcus from pork meat products

    International Nuclear Information System (INIS)

    Processed meat products including pork salami, luncheon meat, ham and cocktail sausages maintained at sub-zero temperatures in retail cold storage were found to possess counts of mesophilic aerobes, Staphylococcus and Salmonella counts in the ranges of 106 - 107 and 104 - 105 and 10 - 100 cfu/g, respectively. When these processed meat products were subjected to a gamma radiation dose of 2.5 kGy, under cryogenic condition, counts of mesophilic aerobes and Staphylococcus of the samples were reduced by 3-4 log cycles. At the same time, products were completely free from Salmonella. Inoculated pack studies indicated that gamma radiation dose of 4 kGy would suffice to eliminate Salmonella completely even in the case of samples, which were artificially inoculated with a heavy initial inoculum of 106 cfu/g. A trained taste panel gave high organoleptic ratings, the radicidized meat products in terms of odour, colour and texture, establishing 4 kGy as an optimum radicidation dose for frozen pork meat products. (author)

  8. A Field-Theoretic Approach to the Wiener Sausage

    Science.gov (United States)

    Nekovar, S.; Pruessner, G.

    2016-05-01

    The Wiener Sausage, the volume traced out by a sphere attached to a Brownian particle, is a classical problem in statistics and mathematical physics. Initially motivated by a range of field-theoretic, technical questions, we present a single loop renormalised perturbation theory of a stochastic process closely related to the Wiener Sausage, which, however, proves to be exact for the exponents and some amplitudes. The field-theoretic approach is particularly elegant and very enjoyable to see at work on such a classic problem. While we recover a number of known, classical results, the field-theoretic techniques deployed provide a particularly versatile framework, which allows easy calculation with different boundary conditions even of higher momenta and more complicated correlation functions. At the same time, we provide a highly instructive, non-trivial example for some of the technical particularities of the field-theoretic description of stochastic processes, such as excluded volume, lack of translational invariance and immobile particles. The aim of the present work is not to improve upon the well-established results for the Wiener Sausage, but to provide a field-theoretic approach to it, in order to gain a better understanding of the field-theoretic obstacles to overcome.

  9. Authenticity control of game meat products--a single method to detect and quantify adulteration of fallow deer (Dama dama), red deer (Cervus elaphus) and sika deer (Cervus nippon) by real-time PCR.

    Science.gov (United States)

    Druml, Barbara; Grandits, Stephanie; Mayer, Walter; Hochegger, Rupert; Cichna-Markl, Margit

    2015-03-01

    This contribution presents a single real-time PCR assay allowing the determination of the deer content (the sum of fallow deer (Dama dama), red deer (Cervus elaphus) and sika deer (Cervus nippon)) in meat products to detect food adulteration. The PCR assay does not show cross-reactivity with 20 animal species and 43 botanical species potentially contained in game meat products. The limit of quantification is 0.5% for fallow deer and red deer and 0.1% for sika deer. The deer content in meat products is determined by relating the concentration obtained with the deer PCR assay to that obtained with a reference system which amplifies mammals and poultry DNA. The analysis of binary meat mixtures with pork, a meat mixture containing equal amounts of fallow deer, red deer and sika deer in pork and a model game sausage showed that the quantification approach is very accurate (systematic error generally <25%). PMID:25306377

  10. Detection of malondialdehyde in processed meat products without interference from the ingredients.

    Science.gov (United States)

    Jung, Samooel; Nam, Ki Chang; Jo, Cheorun

    2016-10-15

    Our aim was to develop a method for accurate quantification of malondialdehyde (MDA) in meat products. MDA content of uncured ground pork (Control); ground pork cured with sodium nitrite (Nitrite); and ground pork cured with sodium nitrite, sodium chloride, sodium pyrophosphate, maltodextrin, and a sausage seasoning (Mix) was measured by the 2-thiobarbituric acid (TBA) assay with MDA extraction by trichloroacetic acid (method A) and two high-performance liquid chromatography (HPLC) methods: i) HPLC separation of the MDA-dinitrophenyl hydrazine adduct (method B) and ii) HPLC separation of MDA (method C) after MDA extraction with acetonitrile. Methods A and B could not quantify MDA accurately in groups Nitrite and Mix. Nevertheless, MDA in groups Control, Nitrite, and Mix was accurately quantified by method C with good recovery. Therefore, direct MDA quantification by HPLC after MDA extraction with acetonitrile (method C) is useful for accurate measurement of MDA content in processed meat products. PMID:27173538

  11. Effects of Domestic Storage and Thawing Practices on Salmonella in Poultry-Based Meat Preparations.

    Science.gov (United States)

    Roccato, Anna; Uyttendaele, Mieke; Cibin, Veronica; Barrucci, Federica; Cappa, Veronica; Zavagnin, Paola; Longo, Alessandra; Catellani, Paolo; Ricci, Antonia

    2015-12-01

    Among consumer food handling practices, time-temperature abuse has been reported as one of the most common contributory factors in salmonellosis outbreaks where the evidence is strong. The present study performed storage tests of burgers, sausages, and kebabs and investigated (i) the effect of refrigerator temperatures (4°C versus 8 or 12°C, which were the temperatures recorded in 33 and 3%, respectively, of domestic refrigerators in Italy), with or without prior temperature abuse (25°C for 2 h, simulating transport of meats from shop to home), and (ii) the impact of the thawing method (overnight in the refrigerator at 8°C versus on the kitchen countertop at 23°C) on the presence and numbers of Salmonella bacteria. Storage tests were carried out on naturally or artificially (Salmonella enterica serovar Typhimurium at ca. 10 CFU/g) contaminated products, while freezing-thawing tests were conducted only on artificially contaminated products (Salmonella Typhimurium at ca. 10, 100, and 1,000 CFU/g). The results from the artificially contaminated products showed significant (P 710 MPN/g) in kebabs after 7 and 10 days but more moderate growth in sausages (i.e., from ca. 14 MPN/g to a maximum of 96 MPN/g after 9 days of storage). Storage of naturally contaminated burgers or sausages (contamination at or below 1 MPN/g) at 4, 8, or 12°C and a short time of temperature abuse (2 h at 25°C) did not facilitate an increase in the presence and numbers of Salmonella bacteria. Thawing overnight in the refrigerator led to either a moderate reduction or no change of Salmonella Typhimurium numbers in burgers, sausages, and kebabs. Overall, this study showed that domestic storage and thawing practices can affect food safety and that time-temperature abuse can cause a substantial increase of Salmonella numbers in some types of poultry-based meat preparations, highlighting that efforts for the dissemination of consumer guidelines on the correct storage and handling of meats need

  12. Microbial and chemical origins of the bactericidal activity of thermally treated yellow mustard powder toward Escherichia coli O157:H7 during dry sausage ripening.

    Science.gov (United States)

    Luciano, Fernando B; Belland, Julie; Holley, Richard A

    2011-01-31

    Work examines the origin of bactericidal activity in mustard flour and explores the relative contribution from starter cultures, E. coli O157:H7 itself and other sources. Bacteria can degrade naturally occurring glucosinolates in mustard and form isothiocyanates with antimicrobial activity. In the present work, 24 starter cultures (mostly from commercial mixtures) were screened for their capacity to decompose the glucosinolate, sinalbin. The most active pair, Pediococcus pentosaceus UM 121P and Staphylococcus carnosus UM 123 M, were used together for the production of dry fermented sausage contaminated with E. coli O157:H7 (~6.5 log CFU/g). They were compared to industrial starters used previously (P. pentosaceus UM 116P and S. carnosus UM 109 M) for their reduction of E. coli O157:H7 viability. Sausage batches containing hot mustard powder (active myrosinase), cold mustard powder (inactivated myrosinase), autoclaved mustard powder (inactivated myrosinase) and no mustard flour (control) were prepared. Interestingly, both pairs of starter cultures yielded similar results. Elimination of E. coli O157:H7 (>5 log CFU/g) occurred after 31 days in the presence of hot flour and in 38 days when the cold flour was added. Reductions >5 log CFU/g of the pathogen did not occur (up to 38 days) in the control group. It was found that E. coli O157:H7 itself had a greater effect on sinalbin conversion than either pair of starter cultures, and glucosinolate degradation by the starter cultures was less important in determining E. coli survival. The autoclaved powder caused more rapid bactericidal action against E. coli O157:H7, yielding a >5 log CFU/g reduction in 18 days. This may have been a result of the formation and/or release of antimicrobial substances by the autoclave treatment. Autoclaved mustard powder could potentially solve an important challenge facing the meat industry as it strives to manufacture safe dry fermented sausages. PMID:21146240

  13. Desenvolvimento de embutido fermentado por Lactobacillus probióticos: características de qualidade Production of fermented sausage using probiotic Lactobacillus strains: quality characteristics

    Directory of Open Access Journals (Sweden)

    Renata Ernlund Freitas de Macedo

    2008-09-01

    Full Text Available Os probióticos têm sido largamente utilizados em produtos lácteos. Recentemente, seu uso em produtos cárneos tem despertado interesse, principalmente em embutidos fermentados consumidos na forma crua e sem aquecimento prévio. Verificou-se a influência da utilização de Lactobacillus casei, L. paracasei e L. rhamnosus sobre as características físico-químicas e sensoriais de embutido fermentado, bem como o desenvolvimento e a viabilidade das culturas no produto cárneo. Os embutidos foram processados em quatro tratamentos, sendo o primeiro tratamento usado como controle, enquanto os demais receberam a adição de uma espécie de Lactobacillus probiótico, seguindo procedimento de fabricação descrito para salame italiano por um período de 25 dias. A presença das culturas probióticas promoveu redução mais rápida do pH dos embutidos em relação ao tratamento controle, proporcionando gosto ácido mais intenso na avaliação sensorial, principalmente para cepa de L. rhamnosus. O crescimento de Staphylococcus xylosus da cultura starter sofreu redução com a adição dos probióticos, porém o desenvolvimento de Pediococcus pentosaceus não foi afetado. Os probióticos testados mostraram crescimento durante o processamento e permaneceram viáveis no produto final. Ficou demonstrada a viabilidade da utilização das culturas probióticas em embutido cárneo fermentado, principalmente L. casei e L. paracasei, preservando suas propriedades tecnológicas e sensoriais.Probiotic Lactobacillus strains have been widely used in dairy products. Recently, attention has been directed to the use of probiotics in meat products, mainly in fermented sausages. The effect of the utilization of Lactobacillus casei, L. paracasei and L. rhamnosus strains on physical-chemical, microbiological and sensory quality of fermented sausage was evaluated. The sausages were processed in four batches: one was used as the control, while the other three batches

  14. The effect of water plant extracts addition on the oxidative stability of meat products

    Directory of Open Access Journals (Sweden)

    Karolina M. Wójciak

    2011-06-01

    Full Text Available Background. Natural antioxidants extracted from plants have a lot of antioxidants catechins, epigallocatechins (green tea rosmariquinone, rosmaridiphenol (rosemary, capsaicinoids (red pepper. They can be used as alternatives to the synthetic antioxidants because of their equivalence or greater effect on inhibition of lipid oxidation and haem pigment (nitrosohemachrome protection. The aim of the study was to compare the effect of addition of green tea extract, red pepper extract and rosemary extract while curing process on colour and lipid stability during refrigerated storage of meat products. Material and methods. The pork meat was ground (10 mm plate and divided into four equal parts. To the first part (control sample – C was added curring mixture in amount of 2.2% in a ratio of meat dissolved in water. To the rests of parts were added the same curring mixtures in the same proportion dissolved in 0.5% water plant extracts: green tea (GT, red pepper (P, rosemary (R respectively. All samples were left at 4°C for 24 hours. After curing, samples were stuffed in casings and then heated in water until a final internal temperature of 70°C was reached. All samples were stored up to 30 days at 4°C. Analysis of acidity, oxidation – reduction potential, thiobarbituric acid reactive substances (TBARS, surface colour (Hunter L*, a* and b* values were measured directly after production and after 10, 20 and 30 days of chilling storage. Results. The addition of the plant extracts (pepper, green tea, rosemary to the pork meat samples does not change significantly acidity of the samples during chilling storage. All plants extracts effectively reduce lipid oxidation in cooked pork meat compared to the control. Pepper extract was effective in maintaining redness because of its reduction activity (low potential redox value in sample and low TBARS values in sample during chilling storage. Conclusions. Addition of pepper extract and green tea extract in

  15. Sensory characteristics of European, dried, fermented sausages and the correlation to volatile profile

    DEFF Research Database (Denmark)

    Stahnke, Marie Louise Heller; Sunesen, Lars Oddershede; De Smedt, Anny

    characterise the flavour pattern of the FAIR sausages with regards to sensory perceived compounds and volatile/sensory profiles. According to gas chromatography-olfactometry the greatest differences between the Northern and Mediterranean sausages were attributed to coffee/roasted, phenolic and vinegar odours...

  16. Sensory characteristics of European, dried, fermented sausages and the correlation to volatile profile

    DEFF Research Database (Denmark)

    Stahnke, Marie Louise Heller; Sunesen, Lars Oddershede; De Smedt, Anny

    1999-01-01

    in the smoked sausages and a popcorn note in the Mediterranean products covered with mould. The compounds were 2-furfurylthiol, guaiacol, acetic acid and 2-acetyl-1-pyrroline, respectively. Sausages added garlic contained two specific odours with salami/onion-like notes. The odours were attributed to...

  17. 2-acetyl-1-pyrroline - key aroma compound in Mediterranean dried sausages

    DEFF Research Database (Denmark)

    Stahnke, Marie Louise Heller

    2000-01-01

    Southern types were attributed to a burned coffee odour from smoke in the smoked sausages and a popcorn note in the Mediterranean products covered with mould. The two compounds were 2-furfurylthiol and 2-acetyl-1-pyrroline, respectively. An analysis of five dried, moulded sausages showed that the surface...

  18. The Shape of a Sausage: A Challenging Problem in the Calculus of Variations

    Science.gov (United States)

    Deakin, Michael A. B.

    2010-01-01

    Many familiar household objects (such as sausages) involve the maximization of a volume under geometric constraints. A flexible but inextensible membrane bounds a volume which is to be filled to capacity. In the case of the sausage, a full analytic solution is here provided. Other related but more difficult problems seem to demand approximate…

  19. Dynamics of sausage instabilities of a gas-puff Z-pinch

    International Nuclear Information System (INIS)

    The early stage of the sausage instability in a gas-puff Z-pinch has been registered in VUV and soft X-rays with a 10 ns framing camera. We hypothesize that the rings of plasma expanding from the sausage instability enable an alternative current path to dominate the formation of 'micropinches'. (orig.)

  20. Application of composite protective coatings on the surface of sausages with different water content

    Directory of Open Access Journals (Sweden)

    Andrzej Tyburcy

    2010-06-01

    Full Text Available Background. Emulsion coatings on the surface of sausages counteract weight loss during storage. Therefore they could be applied instead of synthetic foils, which are used for vacuum packaging. The aim of this study was the assessment of the properties of two emulsion coatings (with different carrageenan content applied on the surface of two Polish sausages with various water content (kabanosy and frankfurterki. Material and methods. Sausages were coated with emulsions containing gelatine, kappa-carrageenan, beeswax, lard, glycerol and water. Coated and uncoated sausages were stored for 7, 14 or 21 days at the temperature of 4-6°C. After each storage period weight losses and hardness of peeled sausages, as well as colour values (L*, a*, b* and water activity of removed coatings were determined. Results. Coated sausages incurred smaller weight loss and after similar storage periods they were characterized by lower hardness in comparison with uncoated sausages. Reducing the carrageenan content decreased the consumption of emulsion for coating. However, it did not have any impact on the barrier properties of coating. Water activity of coatings decreased during storage. Their colour values also changed. Conclusions. Irrespective of water content in the sausages, emulsion coatings effectively inhibited their weight loss during storage. The coating with lower content of carrageenan could be recommended. Instability of coatings colour during storage implies the need of adding a colorant to the composition of emulsion.  

  1. Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran

    DEFF Research Database (Denmark)

    Jakobsen, Louise Margrethe Arildsen; Vuholm, Stine; Aaslyng, Margit Dall;

    2014-01-01

    Improving the nutritional profile of sausages through the addition of dietary fiber might affect appetite, sensory characteristics, and liking differently depending on the fiber source. This study investigates the sensory characteristics and consumer acceptance of sausages with 10% (w/w) fat and...

  2. Extension of the Vane Pump-Grinder Technology to Manufacture Finely Dispersed Meat Batters.

    Science.gov (United States)

    Irmscher, Stefan B; Gibis, Monika; Herrmann, Kurt; Oechsle, Anja Maria; Kohlus, Reinhard; Weiss, Jochen

    2016-03-01

    A vane pump-grinder system was extended to enable the manufacture of finely dispersed emulsion-type sausages by constructing and attaching a high-shear homogenizer at the outlet. We hypothesized that the dispersing capabilities of the extended system may be improved to the point of facilitating meat-fat emulsification due to an overall increased volumetric energy input EV . Coarsely ground raw material mixtures were processed to yield meat batters at varying volume flow rates (10 to 60 L/min) and rotational rotor speeds of the homogenizer nrotor (1000 to 3400 rpm). The normalized torques acting on pump, grinder, and homogenizer motors were recorded and unit power consumptions were calculated. The structure of the manufactured meat batters and sausages were analyzed via image analysis. Key physicochemical properties of unheated and heated batters, that is, texture, water-binding, color, and solubilized protein were determined. The mean diameter d10 of the visible lean meat particles varied between 352 and 406 μm whereas the mean volume-surface diameter d32 varied between 603 and 796 μm. The lightness L* ranged from 66.2 to 70.7 and correlated with the volumetric energy input and product structure. By contrast, varying process parameters did not impact color values a* (approximately 11) and b* (approximately 8). Interestingly, water-binding and protein solubilization were not affected. An exponential process-structure relationship was identified allowing manufacturers to predict product properties as a function of applied process parameters. Raw material mixtures can be continuously comminuted, emulsified, and subsequently filled into casings using an extended vane pump-grinder. PMID:26799444

  3. Meat, Poultry and Fish

    Science.gov (United States)

    ... Select meat substitutes such as dried beans, peas, lentils or tofu (soybean curd) in entrees, salads or ... one-cup serving of cooked beans, peas or lentils, or soybean curd (tofu) can replace a 2- ...

  4. CHANGES OF BACKSCATTERING PARAMETERS DURING CHILLING INJURY IN BANANAS

    Directory of Open Access Journals (Sweden)

    NORHASHILA HASHIM

    2014-06-01

    Full Text Available The change in backscattering parameters during the appearance of chilling injury in bananas was investigated. Bananas were stored at a chilling temperature for two days and the degrees of the chilling injuries that appeared were measured before, during and after storage using backscattering imaging and visual assessment. Laser lights at 660 nm and 785 nm wavelengths were shot consecutively onto the samples in a dark room and a camera was used to capture the backscattered lights that appeared on the samples. The captured images were analysed and the changes of intensity against pixel count were plotted into graphs. The plotted graph provides useful information of backscattering parameters such as inflection point (IP, slope after inflection point (SA, and full width at half maximum (FWHM and saturation radius (RSAT. Results of statistical analysis indicated that there were significant changes of these backscattering parameters as chilling injury developed.

  5. SOME ASPECTS OF TECHNOLOGICAL PROCESS OF CASTINGS IN COATED CHILL

    Directory of Open Access Journals (Sweden)

    A. N. Krutilin

    2010-01-01

    Full Text Available Analysis of technological process of pouring into coated iron chill is presented. It is shown that the process is very sensitive to the change of technological parameters, is rather complex in regulation and control.

  6. Human Response to Personalized Ventilation Combined with Chilled Ceiling

    DEFF Research Database (Denmark)

    Lipczynska, Aleksandra; Kaczmarczyk, Jan; Marcol, Bartosz;

    2014-01-01

    , the use of radiant ceiling cooling will provide operative temperature lower than the air temperature and will improve further occupants’ thermal comfort at warm environment. Therefore combining PV with chilled ceiling may be an effective way to provide thermal comfort in rooms at temperature higher...... than the recommended in the standards upper temperature limit of 26°C. In this paper response of 24 human subjects to a PV combined with chilled ceiling system (CCPV) is compared with the response to mixing ventilation combined with chilled ceiling (CCMV). Participants were provided with control of....../return water temperature for chilled ceiling was 15,5/16,8°C at room air temperature of 26°C and 19,5/20,6°C at 28°C. During the experiment the subjects were performing typical office tasks at workstations with computers. Exposure included also increased activity level office work for a period of 25 min. At...

  7. Sampling and Homogenization Strategies Significantly Influence the Detection of Foodborne Pathogens in Meat

    Directory of Open Access Journals (Sweden)

    Alexander Rohde

    2015-01-01

    Full Text Available Efficient preparation of food samples, comprising sampling and homogenization, for microbiological testing is an essential, yet largely neglected, component of foodstuff control. Salmonella enterica spiked chicken breasts were used as a surface contamination model whereas salami and meat paste acted as models of inner-matrix contamination. A systematic comparison of different homogenization approaches, namely, stomaching, sonication, and milling by FastPrep-24 or SpeedMill, revealed that for surface contamination a broad range of sample pretreatment steps is applicable and loss of culturability due to the homogenization procedure is marginal. In contrast, for inner-matrix contamination long treatments up to 8 min are required and only FastPrep-24 as a large-volume milling device produced consistently good recovery rates. In addition, sampling of different regions of the spiked sausages showed that pathogens are not necessarily homogenously distributed throughout the entire matrix. Instead, in meat paste the core region contained considerably more pathogens compared to the rim, whereas in the salamis the distribution was more even with an increased concentration within the intermediate region of the sausages. Our results indicate that sampling and homogenization as integral parts of food microbiology and monitoring deserve more attention to further improve food safety.

  8. Adonis meat products

    OpenAIRE

    Sidani, Yusuf Munir; Jamali, Dima

    2003-01-01

    This case addresses the ethical dilemma facing a Lebanese meat processing organization in light of tightening meat import regulations. Within this broad contextual framework, the case touches on a number of relevant business issues, including proactive industry analysis and contingency planning, the use and abuse of political strategies in achieving competitive advantage, and the dynamics of ethical decision-making in different cultures. The case is ideal for business ethics courses. I...

  9. ChillFish: A Respiration Game for Children with ADHD

    OpenAIRE

    Sonne, Tobias; Jensen, Mads Møller

    2016-01-01

    Breathing exercises can help children with ADHD control their stress level, but it can be hard for a child to sustain attention throughout such an exercise. In this paper, we present ChillFish, a breath-controlled biofeedback game designed in collaboration with ADHD professionals to investigate the possibilities of combining breathing exercises and game design. Based on a pilot study with 16 adults, we found that playing ChillFish had a positive effect, helping the participants to reach a rel...

  10. Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages.

    Science.gov (United States)

    Braghieri, Ada; Piazzolla, Nicoletta; Carlucci, Angela; Bragaglio, Andrea; Napolitano, Fabio

    2016-01-01

    Based on a food choice questionnaire we identified as the most influential aspects affecting consumer choice of Lucanian dry cured sausages: taste, animal health and addition of preservatives. Therefore, as a second step we conducted a study to assess the effect of preservative addition on sausage sensory properties and consumer liking, with a particular emphasis on taste. The addition of preservatives did not change the perception of taste attributes by an experienced panel, whereas differences were detected in terms of odor, texture and color attributes. However, consumers did not express a preference for a particular product in terms of overall liking, taste/flavor liking and texture liking, whereas appearance liking was higher for sausages containing preservatives. Since sausage taste was unaffected by the addition of preservative, in order to prevent the potentially detrimental effect of a label indicating their presence, producers should make an effort to obtain high quality Lucanian dry cured sausages without using them. PMID:26398006

  11. Quality properties of sausage made with gamma irradiated natural casing from intestine of pork or lamb

    International Nuclear Information System (INIS)

    Quality properties in emulsion-type sausage stuffed into irradiated natural casing were studied. The numbers of total aerobic bacteria, Enterococci and coliform bacteria in the sausage prepared with irradiated natural pork and lamb casing were significantly decreased or eliminated compared to those prepared with the nonirradiated control. The 2-thiobarbituric acid reactive substances (TBARS) value in the sausage with irradiated natural casing did not change significantly during storage with minor exceptions. The total working force of shear of the sausages were decreased in both irradiated casings but the sensory evaluation showed no difference. Therefore, the gamma irradiation was a useful technique to sanitize the natural pork and lamb casings and to extend the shelf-life of the sausage made with natural casings during distribution

  12. Quality properties of sausage made with gamma irradiated natural casing from intestine of pork or lamb

    Energy Technology Data Exchange (ETDEWEB)

    Jo, Cheorun; Lee, J.-W.; Cho, K.-H.; Yook, H.-S.; Byun, M.-W. E-mail: mwbyun@kaeri.re.kr

    2002-03-01

    Quality properties in emulsion-type sausage stuffed into irradiated natural casing were studied. The numbers of total aerobic bacteria, Enterococci and coliform bacteria in the sausage prepared with irradiated natural pork and lamb casing were significantly decreased or eliminated compared to those prepared with the nonirradiated control. The 2-thiobarbituric acid reactive substances (TBARS) value in the sausage with irradiated natural casing did not change significantly during storage with minor exceptions. The total working force of shear of the sausages were decreased in both irradiated casings but the sensory evaluation showed no difference. Therefore, the gamma irradiation was a useful technique to sanitize the natural pork and lamb casings and to extend the shelf-life of the sausage made with natural casings during distribution.

  13. Intakes of red meat, processed meat, and meat-mutagens increase lung cancer risk

    OpenAIRE

    Lam, Tram Kim; Cross, Amanda J; Consonni, Dario; Randi, Giorgia; Bagnardi, Vincenzo; Bertazzi, Pier Alberto; Caporaso, Neil E.; Sinha, Rashmi; Subar, Amy F.; Landi, Maria Teresa

    2009-01-01

    Red and processed meat intake may increase lung cancer risk. However, the epidemiologic evidence is inconsistent and few studies have evaluated the role of meat-mutagens formed during high cooking temperatures. We investigated the association of red meat, processed meat, and meat-mutagen intake with lung cancer risk in Environment And Genetics in Lung cancer Etiology (EAGLE), a population-based case-control study. Primary lung cancer cases (n=2101) were recruited from 13 hospitals within the ...

  14. Teores de colesterol de lingüiças de frango "light" e tradicionais submetidas a diferentes condições de estocagem Cholesterol content in light and traditional chicken sausages when submitted to different to storage conditions

    Directory of Open Access Journals (Sweden)

    Marta S. Madruga

    2004-12-01

    Full Text Available Objetivou-se na presente pesquisa investigar os teores de gorduras e colesterol de lingüiças de frango processadas sob a forma "light" e "tradicional", quando submetidas a condições de estocagem sob refrigeração e congelamento. Na elaboração das lingüiças tipo frescal utilizou-se carne de frango branca, escura e pele, adicionados de condimentos naturais e antioxidantes comerciais ou ácido ascórbico. Seis tratamentos e doze formulações foram desenvolvidos, sendo que seis formulações foram de lingüiças tradicionais e seis de lingüiças "light". O tratamento 1 constou de produtos sem adição de antioxidante, denominado controle; o tratamento 2 foi formulado com o antioxidante ácido ascórbico 0,25%; os tratamentos 3, 4 e 5 foram formulados com antioxidantes comercias ("Kraki", "Duas Rodas" e "Adicon", conforme especificações dos fabricantes, e finalmente, o tratamento 6 que constou de formulação idêntica ao tratamento 5, porém adicionado de líquido defumante. As lingüiças foram estocadas a temperatura de refrigeração (5-10°C por 22 dias, e de congelamento (-20°C por 90 dias. Foram determinados na matéria-prima (carne de frango e pele e nas lingüiças armazenadas, os teores de gordura e colesterol. Os resultados mostraram que os teores de colesterol variaram em função da formulação das lingüiças tradicional e "light", apresentando estas, em relação às tradicionais, uma redução significativa destes componentes. A estocagem refrigerada e congelada influenciou significativamente (PThe present research had the purpose of investigating the percentages of fats and cholesterol on chicken sausages processed under the form "light" and "traditional", when submitted to conditions of stockpiling of cooling and freezing. In the elaboration of sausages was used white and dark chicken meat and skin, added of natural, commercial antioxidant seasonings and ascorbic acid. Six treatments and twelve formulations were

  15. Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach.

    Science.gov (United States)

    García-García, Elizabeth; Totosaus, Alfonso

    2008-04-01

    A mixture design approach was used to evaluate interactions between potato starch, locust bean gum and κ-carrageenan and their effect on cooking yield, expressible moisture, texture and color in low-fat sodium-reduced sausages formulated with potassium and calcium chloride. Starch had a notable influence on cooking yield and texture, increasing product hardness and resilience as starch proportion increased. The added salt did not allow complete starch granule gelatinization and swelling, which negatively affected water retention, cohesiveness and lightness. Locust bean gum and κ-carrageenan improved cooking yield and reduced expressible moisture in formulations containing higher proportions of potato starch. The presence of other ions could have enhanced κ-carrageenan functionality and its synergistic interaction with locust bean gum, improving texture and water retention, with only minor effects on sausage color. At the lower tested proportions starch can be used as an extender in low-fat cooked meat products if κ-carrageenan and locust bean gum are included in similar proportions. PMID:22062459

  16. Risk-based control of food-borne pathogens Listeria monocytogenes and Salmonella enterica in the Italian fermented sausages Cacciatore and Felino.

    Science.gov (United States)

    Mataragas, M; Bellio, A; Rovetto, F; Astegiano, S; Decastelli, L; Cocolin, L

    2015-05-01

    Fermentation is the most important killing step during production of fermented meats to eliminate food-borne pathogens. The objective was to evaluate whether the food-borne pathogens Listeria monocytogenes and Salmonella enterica may survive during the production of two Italian fermented sausages. Sausage batter was inoculated with five strains of L. monocytogenes or S. enterica (ca. 10(5)-10(6) cfu/g) and their kinetic behavior was monitored during production. Both pathogens survived relatively well (in Cacciatore L. monocytogenes and S. enterica inactivation was ca. 0.38±0.23 and 1.10±0.24 log cfu/g, respectively; in Felino was ca. 0.39±0.25 and 1.62±0.38 log cfu/g, respectively) due to the conditions prevailing during production (slow dehydration rate, small reduction of water activity and fermentation temperature mainly below 20 °C during the first 48 h of fermentation). Quantitative analysis of data originating from challenge tests provide critical information on which combinations of the process parameters would potentially lead to better control of the pathogens. PMID:25612557

  17. 不同种木薯变性淀粉对鸡肉肠品质的影响%Effect of different kinds of modified tapioca starch on the qualities of chicken sausage

    Institute of Scientific and Technical Information of China (English)

    畅阳; 王鹏; 徐幸莲; 姜珊珊

    2012-01-01

    The effect of different kinds of modified tapioca starch and native starch on the quality characteristics of chicken sausages were investigated.Three kinds of modified starches including starch acetate,cross-linked esterified starch and phosphate starch were added during chopping respectively.The cooking yield,color,texture profile analysis(TPA)and sensory characteristics were measured.The results showed that different modified starch had no significant effect on the cooking yield(P0.05).The sausage with starch acetate had the highest color L value.The textural characteristic of sausages with modified starch were better than sausage with native starch(P0.05).The sausage with cross-linked esterified starch had the highest hardness,springiness,chewiness and cohesiveness.The sensory evaluation showed that the product containing starch acetate had higher sensory scores compared with the products with other starch.Overall,the modified starch could improve the quality attributes of chicken sausage,and starch acetate was more suitable to the meat products.%对比研究了在斩拌过程中添加6%的木薯变性淀粉(醋酸酯淀粉、交酯淀粉和磷酸酯淀粉)和木薯原淀粉对鸡肉肠品质的影响。结果发现:添加变性淀粉的鸡肉肠的产率差异不显著(P〉0.05);添加醋酸酯淀粉的鸡肉肠的L*值最大;添加变性淀粉的产品的质构特性要明显好于添加原淀粉的鸡肉肠(P〈0.05),其中添加交酯淀粉的产品的硬度、咀嚼性、弹性和凝聚性最高。感官评定结果显示,添加醋酸酯淀粉产品的品质优于添加其它种类变性淀粉的产品。醋酸酯木薯淀粉更适合于肉类产品实际生产中。

  18. Agricultural by-products with bioactive effects: A multivariate approach to evaluate microbial and physicochemical changes in a fresh pork sausage enriched with phenolic compounds from olive vegetation water.

    Science.gov (United States)

    Fasolato, Luca; Carraro, Lisa; Facco, Pierantonio; Cardazzo, Barbara; Balzan, Stefania; Taticchi, Agnese; Andreani, Nadia Andrea; Montemurro, Filomena; Martino, Maria Elena; Di Lecce, Giuseppe; Toschi, Tullia Gallina; Novelli, Enrico

    2016-07-01

    The use of phenolic compounds derived from agricultural by-products could be considered as an eco-friendly strategy for food preservation. In this study a purified phenol extract from olive vegetation water (PEOVW) was explored as a potential bioactive ingredient for meat products using Italian fresh sausage as food model. The research was developed in two steps: first, an in vitro delineation of the extract antimicrobial activities was performed, then, the PEOVW was tested in the food model to investigate the possible application in food manufacturing. The in vitro tests showed that PEOVW clearly inhibits the growth of food-borne pathogens such as Listeria monocytogenes and Staphylococcus aureus. The major part of Gram-positive strains was inhibited at the low concentrations (0.375-3mg/mL). In the production of raw sausages, two concentrates of PEOVW (L1: 0.075% and L2: 0.15%) were used taking into account both organoleptic traits and the bactericidal effects. A multivariate statistical approach allowed the definition of the microbial and physicochemical changes of sausages during the shelf life (14days). In general, the inclusion of the L2 concentration reduced the growth of several microbial targets, especially Staphylococcus spp. and LABs (2log10CFU/g reduction), while the increasing the growth of yeasts was observed. The reduction of microbial growth could be involved in the reduced lipolysis of raw sausages supplemented with PEOVW as highlighted by the lower amount of diacylglycerols. Moisture and aw had a significant effect on the variability of microbiological features, while food matrix (the sausages' environment) can mask the effects of PEOVW on other targets (e.g. Pseudomonas). Moreover, the molecular identification of the main representative taxa collected during the experimentation allowed the evaluation of the effects of phenols on the selection of bacteria. Genetic data suggested a possible strain selection based on storage time and the addition of

  19. Market prospects of meat and meat products in Russia

    OpenAIRE

    Sidorchuk, Roman

    2001-01-01

    This is a brief overview of the market of meat and meat products in Russia. Food products account for a significant portion of the costs residents of Russia. In 2000, these costs amount to more than 50% of all household expenditure. In this case the cost of meat and meat products 14.6% of all household expenditures. This shows how important place is the market of meat and meat products and its development prospects. Since the mid-sixties, then in the Soviet Union saw an increase in consumptio...

  20. 冷却肉的保质期%Shelf-life of Chilled Meat

    Institute of Scientific and Technical Information of China (English)

    张子平

    2008-01-01

    食品的保质期(Shelf-life)是指从食品加工、包装完毕,直到其安全性或质量特征变得不可接受的时间。食品在保质期内随着时间的推移会发生生物化学、物理特性和微生物菌相的变化。影响食品

  1. Small peptides hydrolysis in dry-cured meats.

    Science.gov (United States)

    Mora, Leticia; Gallego, Marta; Escudero, Elizabeth; Reig, Milagro; Aristoy, M-Concepción; Toldrá, Fidel

    2015-11-01

    Large amounts of different peptides are naturally generated in dry-cured meats as a consequence of the intense proteolysis mechanisms which take place during their processing. In fact, meat proteins are extensively hydrolysed by muscle endo-peptidases (mainly calpains and cathepsins) followed by exo-peptidases (mainly, tri- and di-peptidyl peptidases, dipeptidases, aminopeptidases and carboxypeptidases). The result is a large amount of released free amino acids and a pool of numerous peptides with different sequences and lengths, some of them with interesting sequences for bioactivity. This manuscript is presenting the proteomic identification of small peptides resulting from the hydrolysis of four target proteins (glyceraldehyde-3-phosphate dehydrogenase, beta-enolase, myozenin-1 and troponin T) and discusses the enzymatic routes for their generation during the dry-curing process. The results indicate that the hydrolysis of peptides follows similar exo-peptidase mechanisms. In the case of dry-fermented sausages, most of the observed hydrolysis is the result of the combined action of muscle and microbial exo-peptidases except for the hydrolysis of di- and tri-peptides, mostly due to microbial di- and tri-peptidases, and the release of amino acids at the C-terminal that appears to be mostly due to muscle carboxypeptidases. PMID:25944374

  2. Feasibility of combining spectra with texture data of multispectral imaging to predict heme and non-heme iron contents in pork sausages.

    Science.gov (United States)

    Ma, Fei; Qin, Hao; Shi, Kefu; Zhou, Cunliu; Chen, Conggui; Hu, Xiaohua; Zheng, Lei

    2016-01-01

    To precisely determine heme and non-heme iron contents in meat product, the feasibility of combining spectral with texture features extracted from multispectral imaging data (405-970 nm) was assessed. In our study, spectra and textures of 120 pork sausages (PSs) treated by different temperatures (30-80 °C) were analyzed using different calibration models including partial least squares regression (PLSR) and LIB support vector machine (Lib-SVM) for predicting heme and non-heme iron contents in PSs. Based on a combination of spectral and textural features, optimized PLSR models were obtained with determination coefficient (R(2)) of 0.912 for heme and of 0.901 for non-heme iron prediction, which demonstrated the superiority of combining spectra with texture data. Results of satisfactory determination and visualization of heme and non-heme iron contents indicated that multispectral imaging could serve as a feasible approach for online industrial applications in the future. PMID:26212953

  3. IRRADIATION (GAMMA) OF FINE EMULSION SAUSAGE THAT CONTAINTED SODIUM DIACETATE

    Science.gov (United States)

    Listeria monocytogenes, a psychrotrophic food-borne pathogen, is a frequent post-process contaminant on ready-to-eat meat (RTE) products including frankfurters and bologna. Ionizing radiation can eliminate L. monocytogenes from ready-to-eat meats. Sodium diacetate (SDA) inhibits the growth of L. mo...

  4. Fracture analysis of chilled cast iron camshaft

    Institute of Scientific and Technical Information of China (English)

    Li Ping; Li Fengjun; Cai Anke; Wei Bokang

    2009-01-01

    The fracture of a camshaft made of chilled cast iron, installed in a home-made Fukang car, happened only after running over a distance of 6,200 km. The fractured camshaft was received to conduct a series of failure analyses using visual inspection, SEM observation of fracture section, microstructure analysis, chemical composition analysis and hardness examination and so on, while those of CKD camshaft made by Citroen Company in France was also simultaneously analyzed to compare the difference between them. The results showed that the fracture of the camshaft mainly results from white section in macrostructure and Ledeburite in microstructure; the crack in the fractured camshaft should be recognized to initiate at the boundary of coarser needle-like carbide and matrix, and then propagate through the transverse section. At the same time, the casting defects such as dendritic shrinkage, accumulated inclusion and initiated crack and abnormal external force might stimulate the fracture of camshaft as well. Based on failure analysis, some measures have been employed, and as a result, the fracture of home-made camshafts has been effectively prevented.

  5. POULTRY MEAT IN THE PRODUCTION OF MEAT PRODUCTS

    OpenAIRE

    Ciril Varga; Vlado Strelec; Marko Volk

    2000-01-01

    The authors had studied the possibility of the use of various types of poultry meat, factors which could have and adverse impact upon the microbiological quality of the raw material, technology of meat products production and the quality of products.

  6. Study on factors (pH, water activity, salt content affecting the growth of Listeria Monocytogenes in raw dried cured sausages

    Directory of Open Access Journals (Sweden)

    Daskalov Hristo

    2013-09-01

    Full Text Available Commission Regulation (EC 2073:2005 considers the factors which can support or inhibit the growth of Listeria monocytogenesin ready-to-eat foods. The aim of the experiments was to examine the values of pH, water activity (aw, salt content and level of contamination with Listeria monocytogenes of some popular in Bulgaria raw dried cured vacuum packed sausages, produced from June 2006 till May 2008. 81 vacuum-packed samples were taken from 5 different meat producing plants during the period of study. Average water activity level of the tested sausages was 0,87 ± 0,035; pH level - 5,61 ± 0,59 and salt content - 4,12 ± 1,11%. Four specimens contained Listeria spp. (two samples L.monocytogenes, one L.welshimeri and one L.innocua. All contaminated raw dried cured sausages had aw bellow ≤ 0,92 and pH ≥ 4,4 or pH ≥ 5. After 3 months of storage of the same contaminated samples at 40C, in three of them Listeria spp. (two L.monocitogenes and L.welshimeri survived and was detected. Salt content of the samples varied from 2,46 to 6,28% and was not able to affect the growth of L.monocytogenes.Data showed that the detected levels of aw could support the growth of L.monocytogenes in only 6 (7,4% of the tested samples. pH values lower than 5 were presented in three samples and only the combination with low aw was able to inhibit the growth of L.monocytogenes. The detected levels of salt content did not affect the presence and growth of L.monocytogenes. ‘Microbiological criterion’ set in COMMISSION REGULATION (EC No 2073/2005 for ready-to-eat foods unable to support the growth of L. monocytogenescan be applied to 75 (92,6% of the tested sausages.

  7. 啤酒和腊肠中N,N-二甲基亚硝胺的测定%Determination of N-dimethyl nitrosamine in beer and sausage

    Institute of Scientific and Technical Information of China (English)

    刘印平; 刘玉欣; 云鹏; 路杨; 王丽英; 常凤启; 杨立新

    2015-01-01

    Objective To establish a method for the determination of N-dimethyl nitrosamine in beer and sausage by gas chromatography-mass spectrometry.MethodsHomogenized samples sequentially were extracted by methylene chloride, centrifugation, and SILICA/PSA columns cleanup before analyzed by gas chromatography-mass spectrometry. Quantification of N-dimethyl nitrosamine was based on the use of D6-N-dimethyl nitrosamine.ResultsThe present method showed acceptable recoveries of 66.9%~103.4%, with relative standard deviation (RSD) ranging from 2.5% to 7.7%. Analysis of 30 beer samples and 8 sausage samples by the current method were successfully performed. N,N-dimethyl nitrosamine were not detected in beer samples. Two positive sausage samples were detected and the content was lower than the limited value of 3.0 µg/kg in meat products.ConclusionThis quantitative method is demonstrated to be rapid, simple, and high sensitive, which can be applied in the accurate determination of N-dimethyl nitrosamine in beer and sausage.%目的:建立气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)测定啤酒和腊肠中N,N-二甲基亚硝胺的方法。方法试样经二氯甲烷超声提取、离心, SILICA/PSA玻璃柱净化后气相色谱/质谱仪直接测定, D6-N,N-二甲基亚硝胺内标法定量。结果加标回收率范围为66.9%~103.4%,相对标准偏差(RSD)在2.5%~7.7%。将该方法用于实际样品分析,30份啤酒中均未检出N,N-二甲基亚硝胺,8份腊肠样品中检出2份阳性样品,含量均低于肉制品中N,N-二甲基亚硝胺限量值3.0µg/kg。结论此方法简便快速,灵敏度较高,可以用于啤酒和腊肠中N,N-二甲基亚硝胺的准确定量。

  8. Tenderizing Meat with Explosives

    Science.gov (United States)

    Gustavson, Paul K.; Lee, Richard J.; Chambers, George P.; Solomon, Morse B.; Berry, Brad W.

    2001-06-01

    Investigators at the Food Technology and Safety Laboratory have had success tenderizing meat by explosively shock loading samples submerged in water. This technique, referred to as the Hydrodynamic Pressure (HDP) Process, is being developed to improve the efficiency and reproducibility of the beef tenderization processing over conventional aging techniques. Once optimized, the process should overcome variability in tenderization currently plaguing the beef industry. Additional benefits include marketing lower quality grades of meat, which have not been commercially viable due to a low propensity to tenderization. The simplest and most successful arrangement of these tests has meat samples (50 to 75 mm thick) placed on a steel plate at the bottom of a plastic water vessel. Reported here are tests which were instrumented by Indian Head investigators. Carbon-composite resistor-gauges were used to quantify the shock profile delivered to the surface of the meat. PVDF and resistor gauges (used later in lieu of PVDF) provided data on the pressure-time history at the meat/steel interface. Resulting changes in tenderization were correlated with increasing shock duration, which were provided by various explosives.

  9. RETAIL MEAT MANAGERS' PROFITABILITY EXPECTATIONS FOR IRRADIATED RED MEATS

    OpenAIRE

    Gaynor, Joe; Jensen, Kimberly L.; Jaenicke, Edward C.

    2002-01-01

    This paper uses data from 40 personal interviews with meat department managers at grocery stores and supermarkets to investigate managers' expectations regarding the profitability potential of irradiated red meats. The study models managers' profitability expectations as function of many attributes and factors, such as the meat manager's or store's characteristics, how familiar the meat manager is with irradiation, and opinions held by the manager regarding irradiation's benefits consumer acc...

  10. Oxysterol content in selected meats and meat products

    OpenAIRE

    Dorota Derewiaka; Mieczysław Obiedziński

    2009-01-01

    Background. High consumption of oxysterols contributes to the development of arteriosclerosis. Thus it is necessary to monitor changes of their concentration in foodstuffs. The aim of this study was to determine the content of oxysterols in selected meats and meat products before and after heat treatment. Material and methods. Meats and meat products were pan fried in rapeseed oil for 10 minutes. Oxysterols methodology applied for the study of fat extraction, saponification, derivat...

  11. Sustainability and meat consumption: is reduction realistic?

    OpenAIRE

    Jantine Voordouw; Hans Dagevos

    2013-01-01

    Meat is critical with respect to sustainability because meat products are among the most energy-intensive and ecologically burdensome foods. Empirical studies of the meat-consumption frequency of Dutch consumers show that, apart from meat-avoiders and meat-eaters, many people are meat-reducers that eat no meat at least one day per week. Meat-consumption frequencies provide empirical evidence for different modes of “flexitarianism,” including light, medium, and heavy flexitarians. In particula...

  12. Time is a sausage (A Show of Shows),

    OpenAIRE

    Kivland, Sharon

    2009-01-01

    A group exhibition over three months at Domo Baal, London, with a series of solo shows therein. 8 autonomous exhibitions that each contribute, be it through gesture or residue, to the exhibition in Gallery 1. 'Time is a Sausage' will not remain static but will evolve in tandem with 'A Show of Shows'. 26/11 – 05/12 Sharon Kivland exhibited photographs from her book Freud and the Gift of Flowers (with Forbes Morlock) and a series of photographs entitled Charaden, from a game of riddles...

  13. Sausage-shaped instability in semiconductor plasma, 2

    International Nuclear Information System (INIS)

    An experimental investigation is made on the sausage-shaped instability in an impact ionized plasma of n-InSb. Sinusoidal voltage oscillations are observed after complete confinement of a pinch without an external magnetic field, and the frequency is measured as a function of a sample current. Oscillation frequencies and currents at a threshold are obtained as a function of an applied electric field and compared with the dispersion relation theoretically obtained. Theoretical considerations are in good agreement with the experimental results on axial magnetic field stabilization of the oscillations. (author)

  14. Sausage Mode Propagation in a Thick Magnetic Flux Tube

    CERN Document Server

    Pardi, Anabele-Linda; Marcu, Alexandru; Orza, Beniamin

    2013-01-01

    The aim of this paper is to model the propagation of slow magnetohydrodynamic (MHD) sausage waves in a thick expanding magnetic flux tube in the context of the quiescent (VAL C) solar atmosphere. The propagation of these waves is found to be described by the Klein-Gordon equation. Using the governing MHD equations and the VAL C atmosphere model we study the variation of the cut-off frequency along and across the magnetic tube guiding the waves. Due to the radial variation of the cut-off frequency the flux tubes act as low frequency filters for waves.

  15. Sausage Mode Propagation in a Thick Magnetic Flux Tube

    Science.gov (United States)

    Pardi, A.; Ballai, I.; Marcu, A.; Orza, B.

    2014-04-01

    The aim of this paper is to model the propagation of slow magnetohydrodynamic (MHD) sausage waves in a thick expanding magnetic flux tube in the context of the quiescent (VAL-C) solar atmosphere. The propagation of these waves is found to be described by the Klein-Gordon equation. Using the governing MHD equations and the VAL-C atmosphere model we study the variation of the cut-off frequency along and across the magnetic tube guiding the waves. Due to the radial variation of the cut-off frequency the flux tubes act as low frequency filters for the waves.

  16. Nonlinear fast sausage waves in homogeneous magnetic flux tubes

    Science.gov (United States)

    Mikhalyaev, Badma B.; Ruderman, Michael S.

    2015-12-01

    > We consider fast sausage waves in straight homogeneous magnetic tubes. The plasma motion is described by the ideal magnetohydrodynamic equations in the cold plasma approximation. We derive the nonlinear Schrödinger equation describing the nonlinear evolution of an envelope of a carrier wave. The coefficients of this equation are expressed in terms Bessel and modified Bessel functions. They are calculated numerically for various values of parameters. In particular, we show that the criterion for the onset of the modulational or Benjamin-Fair instability is satisfied. The implication of the obtained results for solar physics is discussed.

  17. Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content

    Directory of Open Access Journals (Sweden)

    Anna Cecilia Venturini

    2011-09-01

    Full Text Available The purpose of this study was to evaluate the acceptability and the microbiological safety of uncured fresh chicken sausages with reduced fat content, considering the scientific evidence that correlated cancer and cardiovascular diseases to this diet. Two formulations of uncured fresh chicken sausage were processed using different concentrations of cochineal carmine pigment, rosemary extracts and synthetic antioxidants, which are used to give color, appearance and pleasant flavor to the products. Then, instrumental color (L*, a*, b*, C* and h*, microbial contamination and sensory tests (ranking and acceptance were used to evaluate the quality of the uncured chicken sausages. The instrumental color (chroma and hue and the sensory properties of the A and B uncured sausages were similar to the commercial cured sausage (C. However, the sensory color and appearance of samples A and B were statistically higher than those of the commercial uncured sausages D, which are prepared without the addition of nitrite or pigments. The results showed that it is possible to produce safe and high-quality uncured fresh chicken sausage with reduced fat content, using natural pigments and antioxidants.

  18. Shallow irradiation of vienna sausage by electron beams in preventation of the slime production

    International Nuclear Information System (INIS)

    Vienna sausages get spoiled by slime production or putrefaction due to the propagation of microorganisms when stored for 3 to 5 days at 10 deg C. The radiation pasteurization of vienna sausages has mainly been studied with gamma irradiation. The slime of sausages is believed to be microorganisms themselves growing on the surface of the sausages. Pasteurization of the surface of vienna sausages with electron irradiation was thus investigated. The results obtained are as follows: The vienna sausages irradiated with a dose of 0.8 to approximately 1.0 Mrad by 0.5 MeV electrons could be stored without slime production or putrefaction for more than a week at 11 deg C. The effect of pasteurization increased with energy and dose of electrons. However, the changes in the organoleptic qualities of vienna sausages were detected when irradiated with a dose of over 0.7 Mrad by 2.0 MeV electrons. Consequently, the irradiation with a dose of 1.0 Mrad by 1.0 MeV electrons was effectual in lengthening their shelf-life without deterioration of the organoleptic qualities. (author)

  19. Sustainability and meat consumption: is reduction realistic?

    NARCIS (Netherlands)

    Dagevos, H.; Voordouw, J.

    2013-01-01

    Meat is critical with respect to sustainability because meat products are among the most energy-intensive and ecologically burdensome foods. Empirical studies of the meat-consumption frequency of Dutch consumers show that, apart from meat-avoiders and meat-eaters, many people are meat-reducers that

  20. Survival of sylvatic Trichinella spiralis isolates in frozen tissue and processed meat products.

    Science.gov (United States)

    Worley, D E; Seesee, F M; Espinosa, R H; Sterner, M C

    1986-11-01

    The ability of Trichinella spiralis larvae to survive at subfreezing temperatures encysted in the musculature of wild carnivorous mammals was assessed by evaluating motility and infectivity (to rodents) of trichinae at various intervals after storage in frozen skeletal muscle. Fifty to 60% of the larvae in grizzly bear meat were alive after storage for 27 months at -6.5 to -20 C, and 30% to 50% were still alive at 34 months. However, none survived for 38 months, on the basis of infectivity in mice and larval motility. Trichinella larvae survived up to 4 months in frozen (-6.5 to -20 C) wolverine tissue. Viable larvae were not recovered from mountain lion or fisher muscle frozen for 1 month. The effect of postslaughter processing on Trichinella larvae encysted in bear meat was evaluated by use of a similar bioassay procedure. Viability of larvae recovered from black bear meat that had been processed into ham or jerky was not affected by dry curing with a commercial salt mixture. Trichinae from both preparations induced infections in mice (58 to 90 larvae/g of tissue). However, a combination of curing and smoking was consistently lethal to encysted larvae. Viable trichinae were not recovered from ground bear meat preparations (pepperoni, salami, or sausage) processed according to commercial standards. PMID:3505925

  1. Pattern of microbial contamination of meat during meat display at the Bodija meat market, Ibadan, Nigeria

    Directory of Open Access Journals (Sweden)

    A. E. J. Awosanya

    2011-07-01

    Full Text Available The pattern of microbial contamination of meat carcasses on display on wooden tables over a period of 90 minutes at the Bodija meat market was studied. This is to understudy the role of meat display methods on meat contamination. Swab samples were taken from four wooden meat display tables and meat carcasses on them at intervals of 30 minutes for a period of 1 hour 30 minutes and cultured on nutrient agar and Macconkey agar to determine the total aerobic counts (TAC and coliform counts (TCC over time. The result showed that the mean log TAC and TCC increased significantly (P<0.05 on the wooden meat display tables by 0.11 and 0.30 log CFU/cm2respectively and on the meat carcasses by 0.29 log CFU/cm2 each over the 1 hour 30 minutes period. There is a direct relationship (r = + 1 in the pattern of microbial growth (TAC and TCC on the wooden meat display tables and meat carcasses on display with time. This is suggestive of a common extraneous source of contamination of both the meat display tables and meat displayed on them. It is therefore recommended that meat carcasses should be hygienically displayed by preventing direct exposure to air and other environmental conditions so as to minimize contamination.

  2. Meat Consumption Culture in Ethiopia

    OpenAIRE

    Seleshe, Semeneh; Jo, Cheorun; Lee, Mooha

    2014-01-01

    The consumption of animal flesh food in Ethiopia has associated with cultural practices. Meat plays pivotal and vital parts in special occasions and its cultural symbolic weight is markedly greater than that accorded to most other food. Processing and cooking of poultry is a gender based duty and has socio-cultural roles. Ethiopians are dependent on limited types of animals for meats due to the taboo associated culturally. Moreover, the consumption of meat and meat products has a very tidy as...

  3. Inhibition of chloroplast protein synthesis following light chilling of tomato

    International Nuclear Information System (INIS)

    In the present study we looked at the effects of a high light chill on the pulsed incorporation of 35S methionine into total, stromal, and thylakoid proteins of lightly abraded leaflets of 18-21 day old tomato (Lycopersicon esculentum Mill ca. Floramerica) seedlings. Based on gel fluorographic patterns of marker proteins that are indicative of the net rates of chloroplast and cytoplasmic protein synthesis, there appears to be a nearly complete cessation of chloroplastic protein synthesis. No labeling is observed for either the stromal large subunit of Rubisco or the thylakoid-bound alpha and beta subunits of the coupling factor. One notable exception, however, appears to be the 32 kd, D1 protein. Its net synthetic rate remains high despite the inhibition of other chloroplastically synthesized proteins. The small subunit of Rubicso, LHCP-II, as well as several other proteins of known cytoplasmic origin, were still synthesized, albeit, at lower than control rates. Light chilling of chill-insensitive spinach produced a similar, but less dramatic differential behavior between chloroplastic and cytoplasmic protein synthesis. It appears, in chilling-sensitive plants, that chloroplast protein synthesis exhibits a greater sensitivity to low temperature inhibition than does cytoplasmic protein synthesis and that recovery of chloroplast protein synthesis may play an important role in recovery of photosynthetic activity following chilling

  4. Effects of Chitosan on the Shelf Life of Harbin Red-sausage

    Institute of Scientific and Technical Information of China (English)

    2005-01-01

    Chitosan and Chitin can inhibit the growth of bacteria. The effect of different concentrations of chitosan solutions on the shelf life of Harbin Red-sausage was studied in this paper. Dipping the Red-sausage with chitosan could extend the shelf life significantly. The optimal composition of coating solution was 3% chitosan solution, whose deacetylated rate was 94%, which was dissolved in 2% acetic acid solution. The CFUs of the sausages with the chitosan deacetylated rate 94% treatment were significantly lower than control at the whole storage (P <0.05).

  5. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels

    DEFF Research Database (Denmark)

    Stahnke, Marie Louise Heller

    1995-01-01

    method with ten descriptors and by gas chromatography olfactometry. The sensory profile was correlated to the experimental design and the volatile compounds by partial least squares analysis. Also, the effects of temperature and different ingredients on the strength of the individual descriptors were...... tested using multiple linear regression and analysis of variance. The study showed that salami odour was more pronounced in sausages fermented at low temperature than in sausages fermented at high temperature and added nitrite, glucose and P. pentosaceus. High temperature sausages had a more sour and...

  6. Sausage mode of a high density Z-pinch

    International Nuclear Information System (INIS)

    In Z-pinch experiments at Maxwell Laboratories, Inc., growth rates have been measured by observing optical emission along the pinch axis. Growth rates estimated by means of the usual model of a pinch involving an incompressible fluid and a surface current are too large by a factor of 2-4. X-ray pinhole photographs generally have the appearance of a series of beads that would be expected from instability of the sausage mode. In some cases, particularly the implosion of large diameter wire arrays with BLACKJACK 5, the beads disappear and only the kink instability is apparent. Generalizing the pinch model to include compressibility does not significantly alter the predictions. A further generalization to include distributed current has therefore been considered. It seems likely that the current can penetrate significantly during the lifetime of the pinch. We consider a model of the pinch that is initially an infinite cylinder. For the sausage mode, stability is determined by a simple second order differential equation together with the boundary condition that follows from the wave number and the frequency of the instability

  7. Observation of multiple sausage oscillations in cool postflare loop

    CERN Document Server

    Srivastava, A K; Uddin, W; Dwivedi, B N; Kumar, Pankaj

    2008-01-01

    Using simultaneous high spatial (1.3 arc sec) and temporal (5 and 10 s) resolution H-alpha observations from the 15 cm Solar Tower Telescope at ARIES, we study the oscillations in the relative intensity to explore the possibility of sausage oscillations in the chromospheric cool postflare loop. We use standard wavelet tool, and find the oscillation period of ~ 587 s near the loop apex, and ~ 349 s near the footpoint. We suggest that the oscillations represent the fundamental and the first harmonics of fast sausage waves in the cool postflare loop. Based on the period ratio P1/P2 ~ 1.68, we estimate the density scale height in the loop as ~ 17 Mm. This value is much higher than the equilibrium scale height corresponding to H-alpha temperature, which probably indicates that the cool postflare loop is not in hydrostatic equilibrium. Seismologically estimated Alfv\\'en speed outside the loop is ~ 300-330 km/s. The observation of multiple oscillations may play a crucial role in understanding the dynamics of lower s...

  8. Sausage Waves in Transversely Nonuniform Monolithic Coronal Tubes

    Science.gov (United States)

    Lopin, I.; Nagorny, I.

    2015-09-01

    We investigate fast sausage waves in a monolithic coronal magnetic tube, modeled as a local density inhomogeneity with a continuous radial profile. This work is a natural extension of our previous results, obtained for a slab loop model for the case of cylindrical geometry. Using Kneser’s oscillating theorem, we provided the criteria for the existence of trapped and leaky wave regimes as a function of the profile features. For a number of density profiles there are only trapped modes for the entire range of longitudinal wave numbers. The phase speed of these modes tends toward the external Alfvén speed in the long wavelength limit. The generalized results were supported by the analytic solution of the wave equation for the specific density profiles. The approximate Wentzel-Kramers-Brillouin solutions allowed us to obtain the desired dispersion relations and to study their properties as a function of the profile parameters. The multicomponent quasi-periodic pulsations in flaring loops, observed on 2001 May 2 and 2002 July 3, are interpreted in terms of the transversely fundamental trapped fast sausage mode with several longitudinal harmonics in a smooth coronal waveguide.

  9. Prevalence, Antimicrobial Resistance, and Genotypic Characterization of Vancomycin-Resistant Enterococci in Meat Preparations.

    Science.gov (United States)

    Guerrero-Ramos, Emilia; Molina-González, Diana; Blanco-Morán, Sonia; Igrejas, Gilberto; Poeta, Patrícia; Alonso-Calleja, Carlos; Capita, Rosa

    2016-05-01

    A total of 160 samples of poultry (80), pork (40), and beef (40) preparations (red sausages, white sausages, hamburgers, meatballs, nuggets, minced meat, escalope, and crepes) were tested in northwestern Spain to determine the prevalence of vancomycin-resistant enterococci (VRE). VRE were detected in 38 (23.8%) samples (37.5% of poultry, 15.0% of pork, and 5.0% of beef samples). One strain per food sample was further characterized. Isolates were identified as Enterococcus faecium (14 strains), E. durans (10), E. hirae (7), E. gallinarum (5), and E. casseliflavus-E. flavescens (2). All strains showed resistance or intermediate susceptibility to three or more antimicrobials of clinical significance, in addition to vancomycin. High rates of resistance or intermediate susceptibility were observed for teicoplanin (81.6% of isolates), chloramphenicol (81.6%), erythromycin (100%), quinupristin-dalfopristin (89.5%), and ciprofloxacin (81.6%). A moderate rate of resistance or intermediate susceptibility emerged for ampicillin (34.2%) and tetracycline (36.8%). Genes encoding antimicrobial resistance and virulence were studied by PCR. The vanA, vanB, vanC-1, and vanC-2/3 genes were identified in 27, 1, 5, and 2 isolates, respectively. Other resistance genes or transposon sequences found were tet(L), tet(M), Tn5397 (tetracycline), erm(A), erm(B) (erythromycin), vat(D), and vat(E) (quinupristin-dalfopristin). Most isolates were free of virulence determinants (agg, hyl, and efaAfm genes were detected in one, one, and five strains, respectively). Strains were classified as not biofilm producers (crystal violet assay; 4 isolates) or weak biofilm producers (34 isolates). Cluster analysis (EcoRI ribotyping) suggested a strong genetic relationship among isolates from different types of meat preparations, animal species, and retail outlets. Meat preparations might play a role in the spread through the food chain of VRE with several resistance and virulence genes. PMID:27296421

  10. Plant extracts as natural antioxidants in meat and meat products.

    Science.gov (United States)

    Shah, Manzoor Ahmad; Bosco, Sowriappan John Don; Mir, Shabir Ahmad

    2014-09-01

    Antioxidants are used to minimize the oxidative changes in meat and meat products. Oxidative changes may have negative effects on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Although synthetic antioxidants have already been used but in recent years, the demand for natural antioxidants has been increased mainly because of adverse effects of synthetic antioxidants. Thus most of the recent investigations have been directed towards the identification of natural antioxidants from various plant sources. Plant extracts have been prepared using different solvents and extraction methods. Grape seed, green tea, pine bark, rosemary, pomegranate, nettle and cinnamon have exhibited similar or better antioxidant properties compared to some synthetic ones. This review provides the recent information on plant extracts used as natural antioxidants in meat and meat products, specifically red meat. PMID:24824531

  11. Putative paternal factors controlling chilling tolerance in Korean market-type cucumber (Cucumis sativus L.)

    Science.gov (United States)

    Chilling temperatures (Korean market-type cucumber (Cucumis sativus L.) plants during winter and early spring growing seasons. Inheritance to chilling in U.S. processing cucumber is controlled by cytoplasmic (maternally) and nuclear factors. To understand inherit...

  12. Thermodynamics of meat proteins

    NARCIS (Netherlands)

    Sman, van der R.G.M.

    2012-01-01

    We describe the water activity of meat, being a mixture of proteins, salts and water, by the Free-Volume-Flory–Huggins (FVFH) theory augmented with the equation. Earlier, the FVFH theory is successfully applied to describe the thermodynamics to glucose homopolymers like starch, dextrans and maltodex

  13. Sustainable meat consumption in China

    Institute of Scientific and Technical Information of China (English)

    Satoru Shimokawa

    2015-01-01

    Sustainable meat consumption is critical to achieve a sustainable food system because meat products are among the most energy-intensive, ecological y burdensome, and ethical y concerned foods. This paper focuses on the case of China and discusses the dififculties and possibilities to achieve sustainable meat consumption in China by reviewing previous empirical studies and descriptive statistics, particularly considering consumers’ dietary transitions in quantity and quality fol owing China’s rapid economic growth. Given China’s sheer size of population and meat demand, the sustainable meat consumption in China is also a relevant topic in the global food system.

  14. Detection of Salmonella in Meat

    DEFF Research Database (Denmark)

    Löfström, Charlotta; Hansen, Flemming; Mansdal, Susanne;

    2012-01-01

    Cost-effective and rapid monitoring of Salmonella in the meat production chain can contribute to food safety. The objective of this study was to validate an easy-to-use pre-PCR sample preparation method based on a simple boiling protocol for screening of Salmonella in meat and carcass swab samples...... deviating results were obtained (SP, SE, and AC were 100, 95, and 97%, respectively). This test is under implementation by the Danish meat industry, and can be useful for screening of large number of samples in the meat production, especially for fast release of minced meat with a short shelf life....

  15. Identification of chilling and heat requirements of cherry trees—a statistical approach

    Science.gov (United States)

    Luedeling, Eike; Kunz, Achim; Blanke, Michael M.

    2013-09-01

    Most trees from temperate climates require the accumulation of winter chill and subsequent heat during their dormant phase to resume growth and initiate flowering in the following spring. Global warming could reduce chill and hence hamper the cultivation of high-chill species such as cherries. Yet determining chilling and heat requirements requires large-scale controlled-forcing experiments, and estimates are thus often unavailable. Where long-term phenology datasets exist, partial least squares (PLS) regression can be used as an alternative, to determine climatic requirements statistically. Bloom dates of cherry cv. `Schneiders späte Knorpelkirsche' trees in Klein-Altendorf, Germany, from 24 growing seasons were correlated with 11-day running means of daily mean temperature. Based on the output of the PLS regression, five candidate chilling periods ranging in length from 17 to 102 days, and one forcing phase of 66 days were delineated. Among three common chill models used to quantify chill, the Dynamic Model showed the lowest variation in chill, indicating that it may be more accurate than the Utah and Chilling Hours Models. Based on the longest candidate chilling phase with the earliest starting date, cv. `Schneiders späte Knorpelkirsche' cherries at Bonn exhibited a chilling requirement of 68.6 ± 5.7 chill portions (or 1,375 ± 178 chilling hours or 1,410 ± 238 Utah chill units) and a heat requirement of 3,473 ± 1,236 growing degree hours. Closer investigation of the distinct chilling phases detected by PLS regression could contribute to our understanding of dormancy processes and thus help fruit and nut growers identify suitable tree cultivars for a future in which static climatic conditions can no longer be assumed. All procedures used in this study were bundled in an R package (`chillR') and are provided as Supplementary materials. The procedure was also applied to leaf emergence dates of walnut (cv. `Payne') at Davis, California.

  16. Red and processed meat intake is associated with higher gastric cancer risk: a meta-analysis of epidemiological observational studies.

    Directory of Open Access Journals (Sweden)

    Hongcheng Zhu

    Full Text Available BACKGROUND: Red and processed meat was concluded as a limited-suggestive risk factor of gastric cancer by the World Cancer Research Fund. However, recent epidemiological studies have yielded inconclusive results. METHODS: We searched Medline, EMBASE, and the Cochrane Library from their inception to April 2013 for both cohort and case-control studies which assessed the association between red and/or processed meat intake and gastric cancer risk. Study-specific relative risk estimates were polled by random-effect or fixed-effect models. RESULTS: Twelve cohort and thirty case-control studies were included in the meta-analysis. Significant associations were found between both red (RR: 1.45, 95% CI: 1.22-1.73 and processed (RR: 1.45, 95% CI: 1.26-1.65 meat intake and gastric cancer risk generally. Positive findings were also existed in the items of beef (RR: 1.28, 95% CI: 1.04-1.57, bacon (RR: 1.37, 95% CI: 1.17-1.61, ham (RR: 1.44, 95% CI: 1.00-2.06, and sausage (RR: 1.33, 95% CI: 1.16-1.52. When conducted by study design, the association was significant in case-control studies (RR: 1.63, 95% CI: 1.33-1.99 but not in cohort studies (RR: 1.02, 95% CI: 0.90-1.17 for red meat. Increased relative risks were seen in high-quality, adenocarcinoma, cardia and European-population studies for red meat. And most subgroup analysis confirmed the significant association between processed meat intake and gastric cancer risk. CONCLUSIONS: Our findings indicate that consumption of red and/or processed meat contributes to increased gastric cancer risk. However, further investigation is needed to confirm the association, especially for red meat.

  17. Immunofluorescent determination of wheat protein in meat products

    Directory of Open Access Journals (Sweden)

    Michaela Petrášová

    2014-02-01

    foodstuffs is relatively difficult because of the fact that they occur in trace amounts and are often masked by various parts of the product. This paper deals with detection of wheat protein in meat products bought in the retail network of the Czech Republic. Ten cooked meat products, especially types of sausages and soft salami which stated wheat protein in their composition, were examined. The samples were processed using the method of immunofluorescence and stained with Texas Red fluorochrome. The presence of wheat protein was demonstrated in all the examined meat products. From the results it follows that the method of immunofluorescence is suitable for detection of wheat protein in meat products. Normal 0 21 false false false CS JA X-NONE

  18. Lean meat and heart health.

    Science.gov (United States)

    Li, Duo; Siriamornpun, Sirithon; Wahlqvist, Mark L; Mann, Neil J; Sinclair, Andrew J

    2005-01-01

    The general health message to the public about meat consumption is both confusing and misleading. It is stated that meat is not good for health because meat is rich in fat and cholesterol and high intakes are associated with increased blood cholesterol levels and coronary heart disease (CHD). This paper reviewed 54 studies from the literature in relation to red meat consumption and CHD risk factors. Substantial evidence from recent studies shows that lean red meat trimmed of visible fat does not raise total blood cholesterol and LDL-cholesterol levels. Dietary intake of total and saturated fat mainly comes from fast foods, snack foods, oils, spreads, other processed foods and the visible fat of meat, rather than lean meat. In fact, lean red meat is low in saturated fat, and if consumed in a diet low in SFA is associated with reductions in LDL-cholesterol in both healthy and hypercholesterolemia subjects. Lean red meat consumption has no effect on in vivo and ex vivo production of thromboxane and prostacyclin or the activity of haemostatic factors. Lean red meat is also a good source of protein, omega-3 fatty acids, vitamin B12, niacin, zinc and iron. In conclusion, lean red meat, trimmed of visible fat, which is consumed in a diet low in saturated fat does not increase cardiovascular risk factors (plasma cholesterol levels or thrombotic risk factors). PMID:15927927

  19. Exogenous proteases for meat tenderization.

    Science.gov (United States)

    Bekhit, Alaa A; Hopkins, David L; Geesink, Geert; Bekhit, Adnan A; Franks, Philip

    2014-01-01

    The use of exogenous proteases to improve meat tenderness has attracted much interest recently, with a view to consistent production of tender meat and added value to lower grade meat cuts. This review discusses the sources, characteristics, and use of exogenous proteases in meat tenderization to highlight the specificity of the proteases toward meat proteins and their impact on meat quality. Plant enzymes (such as papain, bromelain, and ficin) have been extensively investigated as meat tenderizers. New plant proteases (actinidin and zingibain) and microbial enzyme preparations have been of recent interest due to controlled meat tenderization and other advantages. Successful use of these enzymes in fresh meat requires their enzymatic kinetics and characteristics to be determined, together with an understanding of the impact of the surrounding environmental conditions of the meat (pH, temperature) on enzyme function. This enables the optimal conditions for tenderizing fresh meat to be established, and the elimination or reduction of any negative impacts on other quality attributes. PMID:24499119

  20. Amelioration of Chilling Injuries in Watermelon Seedlings by Abscisic Acid

    OpenAIRE

    Korkmaz, Ahmet

    2002-01-01

    A greenhouse study, designed in a randomized complete block design with five replications, was carried out at Clemson University, Clemson, SC, USA, in the spring of 1997. The objective of the study was to investigate whether abscisic acid (ABA) would mitigate chilling damages in the watermelon, a chilling-sensitive plant. 'Crimson Sweet' [Citrullus lanatus (Thumb) Matsum. & Nakai.] watermelon seedlings were grown in a greenhouse with a temperature regime of 25ºC (day) and 20ºC...

  1. ChillFish: A Respiration Game for Children with ADHD

    DEFF Research Database (Denmark)

    Sonne, Tobias; Jensen, Mads Møller

    2016-01-01

    Breathing exercises can help children with ADHD control their stress level, but it can be hard for a child to sustain attention throughout such an exercise. In this paper, we present ChillFish, a breath-controlled biofeedback game designed in collaboration with ADHD professionals to investigate the...... possibilities of combining breathing exercises and game design. Based on a pilot study with 16 adults, we found that playing ChillFish had a positive effect, helping the participants to reach a relaxed state similar to the one offered by traditional breathing exercises. Further, we analyze the opportunities and...

  2. Campylobacter contamination and the relative risk of illness from organic broiler meat in comparison with conventional broiler meat

    DEFF Research Database (Denmark)

    Rosenquist, Hanne; Boysen, Louise; Krogh, Anne Louise; Jensen, Annette Nygaard; Nauta, Maarten

    2013-01-01

    Danish organic broiler meat, represented by carcasses sampled at the end of processing after chilling, was more frequently contaminated with thermotolerant Campylobacter spp. than conventional broiler carcasses; the yearly mean prevalence being 54.2% (CI: 40.9-67.5) for organic and 19.7% (CI: 14.......8-24.7) for conventional carcasses. Campylobacter jejuni was the most frequently isolated species. The difference in prevalence was obvious in all quarters of the year. Contamination of organic and conventional broiler carcasses was more likely to occur in the warmer summer months, in this case in the third...... quarter, as also documented for conventional broiler flocks. When contaminated, the mean concentration of Campylobacter on neck skin samples of organic and conventional carcasses was not significantly different (P=0.428); 2.0±0.65log10cfu/g and 2.1±0.93log10cfu/g, respectively. Assessing the relative risk...

  3. Effect of dietary protein source on piglet meat quality characteristics

    Directory of Open Access Journals (Sweden)

    Panagiotis E Simitzis

    2014-03-01

    Full Text Available An experiment was conducted to examine the effects of different dietary protein sources (soybean meal vs whey protein on piglet meat quality characteristics. Eighteen castrated male Large White × Duroc × Landrace piglets were randomly assigned to 2 groups. Piglets were kept in individual metabolic cages and fed ad libitum over a period of 38 days the following 2 diets: diet SB, which was formulated to meet the nutrient requirements of piglets using soybean meal as the main crude protein source and diet WP, where SB was totally replaced by a mixture of whey proteins on equal digestible energy and crude protein basis. At the end of the experiment, piglets were weighed and slaughtered. After overnight chilling, samples of Longissimus dorsi muscle were taken and were used for meat quality measurements.         No significant differences were observed in the values of pH, colour, water holding capacity, shear force and intramuscular fat content of L. dorsi muscle between the dietary treatments. Measurement of lipid oxidation values showed that dietary supplementation with different protein sources did not influence meat antioxidant properties during refrigerated storage. The SB piglets had lower 14:0 (P<0.01 and higher 18:3n-3 (P<0.001 levels in intramuscular fat in comparison with WP piglets. However, these changes were attributed to background differences in the dietary FA profile and not to a direct protein source effect. The results of this preliminary study indicate that the examined dietary protein sources (soybean meal or whey protein do not have a significant effect on meat quality characteristics of piglets.

  4. Quality effect of freeze-chilling in cod and rainbow trout

    DEFF Research Database (Denmark)

    Jensen, Louise Helene Søgaard; Nielsen, Jette; Jørgensen, Bo;

    -chilling on the quality of raw fish portions as an example of a meal element. The thawing of frozen products during transport was mimicked by placing cardboard boxes with frozen, vacuum packaged portions of fish in a chilling facility and allowing them to thaw slowly. To mimic possible subsequent chill storage...

  5. Effect of a sausage oscillation on radio zebra-pattern structures in a solar flare

    CERN Document Server

    Yu, Sijie; Yan, Yihua

    2016-01-01

    Sausage modes that are axisymmetric fast magnetoacoustic oscillations of solar coronal loops are characterized by variation of the plasma density and magnetic field, and hence cause time variations of the electron plasma frequency and cyclotron frequency. The latter parameters determine the condition for the double plasma resonance (DPR), which is responsible for the appearance of zebra-pattern (ZP) structures in time spectra of solar type IV radio bursts. We perform numerical simulations of standing and propagating sausage oscillations in a coronal loop modeled as a straight, field-aligned plasma slab, and determine the time variation of the DPR layer locations. Instant values of the plasma density and magnetic field at the DPR layers allowed us to construct skeletons of the time variation of ZP stripes in radio spectra. In the presence of a sausage oscillation, the ZP structures are shown to have characteristic wiggles with the time period prescribed by the sausage oscillation. Standing and propagating saus...

  6. Correlation between volatile profiles of Italian fermented sausages and their size and starter culture.

    Science.gov (United States)

    Montanari, Chiara; Bargossi, Eleonora; Gardini, Aldo; Lanciotti, Rosalba; Magnani, Rudy; Gardini, Fausto; Tabanelli, Giulia

    2016-02-01

    The aroma profiles of 10 traditional Italian fermented sausages were evaluated. The volatile organic compounds (VOCs) obtained by solid-phase microextraction and gas chromatograph-mass spectrometry were analysed using principal component analysis (PCA) and linear discriminant analysis (LDA). PCA allowed an acceptable separation but some sausage typologies were not well separated. On the other hand, the supervised approach of LDA allowed a clear grouping of the samples in relation to sausage size and starter culture. In spite of the extreme variability of the volatile profiles of the sausage typologies, this work showed the influence of diameter on VOC profile. The differences observed can be related to the effects that some fundamental physicochemical characteristics (such as water loss kinetics and oxygen availability) have on the results of ripening processes. Differences in VOC profiles were also observed due to the lactic acid bacteria used as starter cultures, with differences mainly attributable to compounds deriving from pyruvate metabolism. PMID:26304405

  7. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels

    DEFF Research Database (Denmark)

    Stahnke, Marie Louise Heller

    1995-01-01

    Sausages, with added Staphylococcus xylosus, were fermented at different temperatures and with different added levels of salt, glucose, nitrite, nitrate and Pediococcus pentosaceus in accordance with a six factor fractional design. The volatile compounds from the sausages were collected by dynamic...... headspace sampling and quantified and identified by gas chromatography and gas chromatography-mass spectrometry. The effects of temperature and different ingredients on the levels of individual volatiles were tested using multiple linear regression and analysis of variance. The study showed that sausages...... fermented under modern production conditions (high temperature, addition of glucose, nitrite, Pediococcus pentosaceus) in contrast to 'old-fashioned' sausages (added nitrate and fermented at low temperature) are likely to contain higher amounts of volatile acids, but lower levels of ethyl esters, certain...

  8. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels

    DEFF Research Database (Denmark)

    Stahnke, Marie Louise Heller

    1995-01-01

    Sausages with added Staphylococcus xylosus were fermented at different temperatures and with different added levels of salt, glucose, nitrite, nitrate and Pediococcus pentosaceus in accordance with a six factor fractional design. The numbers of surviving Staphylococcus xylosus, lactic acid bacteria...

  9. QUALITY ESTIMATION OF SAUSAGES FOR KIDS IN THE PROCESS OF STORAGE

    Directory of Open Access Journals (Sweden)

    Timoshenko N. V.

    2014-09-01

    Full Text Available In article the results of research of sausages for baby food are presented during storage at various temperatures. The results microbiological, organoleptic and microstructural researches are shown

  10. Growth and production of volatiles by Staphylococcus carnosus in dry sausages:

    DEFF Research Database (Denmark)

    Tjener, Karsten; Stahnke, Louise Heller; Andersen, L.; Martinussen, Jan

    Three sausage batches inoculated with normal inoculation level of Pediococcus pentosaceus (5 x 10(6) CFU/g) and with low, intermediate, and high inoculation levels of Staphylococcus carnosus (10(5), 5 x 10(6), 5 x 10(7) CFU/g, respectively) were produced. Cell counts and formation of volatiles were...... followed throughout a ripening period of three weeks. The staphylococci exhibited the fastest growth in sausages with a low inoculation level, whereas growth was only moderate in sausages with a high initial level. Analysis of volatiles showed that methyl-branched aldehydes and acids, phenylacetaldehyde, 2......-methyl-l-butanol, dimethyldisulphide and dimethyltrisulphide were produced in higher amounts in sausages with a high inoculation level of S. carnosus, whercas a low inoculation level correlated with high amounts of diacetyl, ethanol and ethyl esters. The levels of most compounds increased over time, but...

  11. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels

    DEFF Research Database (Denmark)

    Stahnke, Marie Louise Heller

    1995-01-01

    fermented under modern production conditions (high temperature, addition of glucose, nitrite, Pediococcus pentosaceus) in contrast to 'old-fashioned' sausages (added nitrate and fermented at low temperature) are likely to contain higher amounts of volatile acids, but lower levels of ethyl esters, certain......Sausages, with added Staphylococcus xylosus, were fermented at different temperatures and with different added levels of salt, glucose, nitrite, nitrate and Pediococcus pentosaceus in accordance with a six factor fractional design. The volatile compounds from the sausages were collected by dynamic...... short chain aldehydes as well as lipid autoxidation products. Several nitriles, nitro-alkanes and one organic nitrate were identified for the first time in fermented sausages. Reaction mechanisms for those compounds and other classes of compounds are proposed and discussed in detail....

  12. Evaluation of variations in principal indicies of the culinary meat quality obtained from young slaughtered cattle

    Directory of Open Access Journals (Sweden)

    Agnieszka Iwanowska

    2010-06-01

    Full Text Available Background. Principal parameters determining meat nutritional value, its culinary and processing suitability and which jointly make up the concept of meat quality include basic composition, as well as meat pH value. The objective of the presented research project was to compare the slaughter value, basic composition and the course of pH changes in meat obtained from young bulls of four cattle breeds: Limousine, Hereford, and Polish Holstein-Frisian of Black and White variety and Polish Red. Material and methods. In carcasses proportions of meat, fat and bones were determined using the dissection method. Chemical analyses were carried out on the longissimus dorsi muscle which was cut out from chilled carcasses. Samples were stored in vacuum bags for 10 days at 2°C. Results. Higher slaughter values were obtained in the case of beef breeds in comparison with the native once. With the age, fat and protein content in meat increased, while the content of water decreased. Meat of Limousine and Polish Red breeds was characterised by the highest protein content in the muscle tissue in contrast to that of Hereford breed in which its concentration was the lowest and was accompanied by the highest fat content. The process of meat acidification in all examined animals was slow and in general the final pH value was low. However, in the case of the beef type cattle slightly higher final meat pH values were recorded. Conclusions. The diversity of principal quality indices of culinary meat between compared breeds of young bulls was small, however often statistically significant. The analysis of the slaughter value revealed that the Polish Red cattle breed achieved dressing percentage similar to that of Hereford of beef type cattle. The Limousine bulls revealed the highest dressing and meatiness from all analysed animals. The highest protein content was found in the Limousine and Polish Red breeds despite the fact that they do not belong to the same

  13. Changes in the quality of superchilled rabbit meat stored at different temperatures.

    Science.gov (United States)

    Lan, Yang; Shang, Yongbiao; Song, Ying; Dong, Quan

    2016-07-01

    This work studied the effects of a superchilling process at two different temperatures on the shelf life and selected quality parameters of rabbit meat. As the storage time increased, the rates at which the total aerobic count, total volatile basic nitrogen, thiobarbituric acid-reactive substances and pH value increased were significantly lower in superchilled rabbit meat stored at -4°C compared to those in rabbit meat stored at -2.5°C and 4°C. SDS-PAGE analysis indicated that the decrease in storage temperature could significantly reduce the degree of protein degradation. The lightness, redness, shear force, the integrity of muscle microstructure and water holding capacity decreased with increasing storage time. Compared with the samples frozen at -18°C, superchilled rabbit meat shows a marked reduction in microstructure deterioration. These results suggest that shelf life of good-quality rabbit meat was 20d under superchilling at -2.5°C and at least 36d under superchilling at -4°C, compared with less than 6d under traditional chilled storage. PMID:26990070

  14. Effect of gamma irradiation on the microbial load, chemical and sensory properties of the goat meat

    International Nuclear Information System (INIS)

    The present study was undertaken to assess the quality characteristics and to evaluate the effects of gamma irradiation (0, 2, 4, and 6 kGy) of Jabaly Syrian goat meat on microbiological, chemical, and sensory characteristics during storage at 4 degree centigrade (1, 3, 4, and 5 weeks). Irradiation was effective in reducing the microbial load and increasing the shelf-life of goat meat. The radiation doses required to reduce the microorganisms by 90 percent (D10) in goat meat were 294 and 400 Gy for the Salmonella and E. coli, respectively. The main fatty acids identified from the goat meat were oleic, stearic, and palmitic acids. No significant differences were observed in moisture, crud protein, crud fat, ash, pH value, fatty acids, total acidity, volatile basic nitrogen, and sensory properties (texture, flavor, color, and taste) of the radiation processing and non-irradiated goat meat. Lipid peroxidation measured in term of thiobarbituric acid-reactive substances (TBARS) on irradiation and chilled storage increased. (Author)

  15. Processing Effects on Meat Product Microstructure

    OpenAIRE

    Schmidt, Glenn R.

    1984-01-01

    Animal species, meat ingredient properties, comminution equipment, mechanical action, product composition, type and level of non-meat ingredients, and thermal processing greatly affect the structural and organoleptic properties of meat products. However, additional research in the area of restructured meat products, meat protein functionality and lipid properties in meat products remains to be done. The interaction of meat proteins with lipids, water and ions should be further investigated. C...

  16. Appetite and food intake after consumption of sausages with 10% fat and added wheat or rye bran.

    Science.gov (United States)

    Vuholm, Stine; Arildsen Jakobsen, Louise Margrethe; Vejrum Sørensen, Karina; Kehlet, Ursula; Raben, Anne; Kristensen, Mette

    2014-02-01

    The use of dietary fibers as fat-replacers in sausages gives less energy-dense and thereby healthier foods. Also, dietary fibers have been shown to induce satiety. The objectives of this study were to investigate if appetite sensations and energy intake was affected by (1) addition of dietary fibers to sausages, (2) type of dietary fibers and (3) the food matrix of the dietary fibers. In this randomized cross-over study 25 young men were served four test meals; wheat bran sausages, rye bran sausages, rye bran bread and wheat flour sausages. The test meals were served as breakfast after an overnight fast. Appetite sensations were evaluated by visual analogue scales (VAS) assessed every 30 min for 240 min followed by an ad libitum lunch meal where energy intake was calculated. Both rye bran and wheat bran sausages increased satiety (P importance of food matrix and food processing. PMID:24511620

  17. Appetite and food intake after consumption of sausages with 10% fat and added wheat or rye bran

    DEFF Research Database (Denmark)

    Vuholm, Stine; Arildsen Jakobsen, Louise Margrethe; Sørensen, Karina Vejrum;

    2014-01-01

    The use of dietary fibers as fat-replacers in sausages gives less energy-dense and thereby healthier foods. Also, dietary fibers have been shown to induce satiety. The objectives of this study were to investigate if appetite sensations and energy intake was affected by (1) addition of dietary...... fibers to sausages, (2) type of dietary fibers and (3) the food matrix of the dietary fibers. In this randomized cross-over study 25 young men were served four test meals; wheat bran sausages, rye bran sausages, rye bran bread and wheat flour sausages. The test meals were served as breakfast after an...... overnight fast. Appetite sensations were evaluated by visual analogue scales (VAS) assessed every 30 min for 240 min followed by an ad libitum lunch meal where energy intake was calculated. Both rye bran and wheat bran sausages increased satiety (P < 0.01) and fullness (P < 0.02) and decreased hunger (P < 0...

  18. Maturity acceleration of Italian dried sausage by Staphylococcus carnosus - Relationship between maturity and flavor compounds

    DEFF Research Database (Denmark)

    Stahnke, Louise Heller; Holck, A.; Jensen, Anni;

    2002-01-01

    The mature flavor of Salame Milano, an Italian dried sausage, was increased in two ways: by increasing maturation time or with a strain of Staphylococcus carnosus. The sensory and volatile profiles of the sausages were determined and the data analyzed by analysis of variance and chemometrics. Sau......, and valine, or from microbial beta-oxidation of fatty acids. Also, sulfur compounds arising from added garlic correlated positively with mature flavor....

  19. Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content

    OpenAIRE

    Anna Cecilia Venturini; Ângela Dulce Cavenaghi; Carmen Josefina Contreras Castillo; Eliane Marta Quiñones

    2011-01-01

    The purpose of this study was to evaluate the acceptability and the microbiological safety of uncured fresh chicken sausages with reduced fat content, considering the scientific evidence that correlated cancer and cardiovascular diseases to this diet. Two formulations of uncured fresh chicken sausage were processed using different concentrations of cochineal carmine pigment, rosemary extracts and synthetic antioxidants, which are used to give color, appearance and pleasant flavor to the produ...

  20. Laws of the Iterated Logarithm for High-Dimensional Wiener Sausage

    Institute of Scientific and Technical Information of China (English)

    Yan Qing WANG; Fu Qing GAO

    2011-01-01

    Let {β(s),s≥0} be the standard Brownian motion in Rd with d≥4 and let |Wr(t)| be the volume of the Wiener sausage associated with {β(s),s≥0} observed until time t.From the central limit theorem of Wiener sausage,we know that when d≥4 the limit distribution is normal.In this paper,we study the laws of the iterated logarithm for |Wr(t)|-E|Wr(t)| in this case.

  1. The Influence of Zinc in Nutrition on Meat Quality of Young Goats

    OpenAIRE

    Alena Saláková; Alena Pechová; Olga Jokverová; Hana Buchtová; Ľubica Mišurová; Leoš Pavlata

    2011-01-01

    A total of 22 young goats were used to assess the effect of two organic zinc sources, i.e. Zn lactate and Zn chelate, compared with Zn oxide and a control treatment without Zn supplementation on meat quality and zinc concentration in muscle. Muscle pH and colour (L*– lightness, a* – redness, b* – yellowness) were determined in the triceps brachii muscles, immediately after slaughter and chilling (24 h). Zn content, chemical composition (dry matter, fat, protein and collagen content), drip los...

  2. Effect of electrical stunning on meat and carcass quality in lambs.

    Science.gov (United States)

    Velarde, A; Gispert, M; Diestre, A; Manteca, X

    2003-01-01

    The effect on meat quality and the presence of haemorrhages were assessed in head-only electrically stunned and non-stunned lambs. Colour (L∗, a∗, b∗), muscle ultimate pH (pHu), chilling losses and carcass weight at 45 min and 24 h were not significantly different between treatments. However, the amount of blood lost relative to live body weight and the killing-out were significantly higher (Pelectrical stunning for 3 s at a constant voltage of 250 V. PMID:22061982

  3. Inhibition of photosynthesis by chilling in moderate light: a comparison of plants sensitive and insensitive to chilling.

    Science.gov (United States)

    Hodgson, R A; Raison, J K

    1989-12-01

    Photosynthetic activity, in leaf slices and isolated thylakoids, was examined at 25° C after preincubation of the slices at either 25° C or 4° C at a moderate photon flux density (PFD) of 450 μmol·m(-2)·s(-1), or at 4° C in the dark. The plants used wereSpinacia oleracea L.,Cucumis sativus L. andNerium oleander L. which was acclimated to growth at 20° C or 45° C. The plants were grown at a PFD of 550 μmol·m(-2)·s(-1). Photosynthesis, measured as CO2-dependent O2 evolution, was not inhibited in leaf slices from any plant after preincubation at 25° C at a moderate PFD or at 4° C in the dark. However, exposure to 4° C at a moderate PFD induced an inhibition of CO2-dependent O2 evolution within 1 h inC. sativus, a chilling-sensitive plant, and in 45° C-grownN. oleander. The inhibition in these plants after 5 h reached 80% and 40%, respectively, and was independent of the CO2 concentration but was reduced at O2 concentrations of less than 3%. Methyl-viologen-dependent O2 exchange in leaf slices from these plants was not inhibited. There was no photoxidation of chlorophyll, in isolated thylakoids, or any inhibition of electron transport at photosystem (PS)II, PSI or through both photosystems which would account for the inhibition of photosynthesis. The conditions which inhibit photosynthesis in chilling-sensitive plants do not cause inhibition inS. oleracea, a chilling-insensitive plant, or in 20° C-grownN. oleander. The CO2-dependent photosynthesis, measured at 5° C, was reduced to about 3% of that recorded at 25° C in chilling-sensitive plants but only to about 30% in the chilling-insensitive plants. Methyl-viologen-dependent O2 exchange, measured at 5° C, was greater than 25% of the activity at 25° C in all the plants. The results indicate that the mechanism of the chilling-induced inhibition of photosynthesis does not involve damage to PSII. That inhibition of photosynthesis is observed only in the chilling-sensitive plants indicates it is

  4. Use of isotope tracer techniques for studying pesticide residues in meat with particular reference to the effects of processing. Part of a coordinated programme on the fate and significance of foreign chemical substances in food

    International Nuclear Information System (INIS)

    The possibility of reducing DDT, BHC and monolinuron (MLN) residues in meat products by microbial activity and other methods was investigated. Muscle and fat tissue of rabbits fed with 14C-labelled pesticides were used. In culture media micrococci and moulds metabolized DDT mainly to DDD within two weeks. Reductive dechlorination from DDT to DDD was frequently observed under anaerobic conditions; in aerobic media as e.g. in sausage mixtures this reaction was ineffective. γ-BHC was biodegraded by 30% and MLN by 10 to 20%, mainly to unidentified products. Two strains of labtobacilli tested were ineffective in degrading DDT and degraded γ-BHC only by about 10%. The enzymic degradation of DDT and γ-BHC in muscle mitochondria (released after freezing) was insignificant, while MLN was metabolized by about 15%. In well-homogenized, enzyme-rich liver sausage mixtures with sodium chloride, DDT and γ-BHC were metabolized generally to a greater extent, (40% and 30% respectively after 2 days) than in mixtures with NPS or NPS and NaASC (10% and 20% respectively). In sterilized liver sausage the corresponding figures were 31% and 22 to 11% for DDT and 84% and 39 to 12% for γ-BHC. In culture media the formation of nitrite from nitrate was retarded by as little as 1.0 ppm DDT which may cause disturbances in the production of fermented meats. The most effective treatment to eliminate DDT from meat was curing with 10% sodium chloride and 0.015% KNO (residues decreased by 39%) followed by hot smoking (25%) and cooking (6%). In case of γ-BHC cooking reduced the residues by 65% while curing by 20% and hot smoking by 12%. Decrease of γ-BHC residues in sausages appeared to be due mainly to volatilization through the casings. For MLN about 50% of the radioactivity was removed by curing, smoking or cooking

  5. Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork

    OpenAIRE

    Lee, Soo-Yoen; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Choi, Min-Sung; Ham, Youn-Kyung; Choi, Yun-Sang; Lee, Ju-Woon; Lee, Si-Kyung; Kim, Cheon-Jei

    2015-01-01

    This study was conducted to investigate the effects of kimchi powder and onion peel extract on the quality characteristics of emulsion sausage manufactured with irradiated pork. The emulsion sausages were formulated with 2% kimchi powder and/or 0.05% onion peel extract. The changes in pH value of all treatments were similar, depending on storage periods. The addition of kimchi powder increased the redness and yellowness of the emulsion sausage. The addition of onion peel extract decreased the...

  6. Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis

    Directory of Open Access Journals (Sweden)

    Francesca Silva Dias

    2013-09-01

    Full Text Available To investigate microbial diversity and identify spoilage bacteria in fresh pork sausages during storage, twelve industrial pork sausages of different trademarks were stored at 4 ºC for 0, 14, 28 and 42 days, 80% relative humidity and packaged in sterile plastic bags. Microbiological analysis was performed. The pH and water activity (a w were measured. The culture-independent method performed was the Polymerase Chain Reaction - Denaturing Gradient Gel Electrophoresis (PCR-DGGE. The culture-dependent method showed that the populations of mesophilic bacteria and Lactic Acid Bacteria (LAB increased linearly over storage time. At the end of the storage time, the average population of microorganisms was detected, in general, at the level of 5 log cfu g-1. A significant (P < 0.005 increase was observed in pH and a w values at the end of the storage time. The PCR-DGGE allowed a rapid identification of dominant communities present in sausages. PCR-DGGE discriminated 15 species and seven genera of bacteria that frequently constitute the microbiota in sausage products. The most frequent spoilage bacteria identified in the sausages were Lactobacillus sakei and Brochothrix thermosphacta. The identification of dominant communities present in fresh pork sausages can help in the choice of the most effective preservation method for extending the product shelf-life.

  7. Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages.

    Science.gov (United States)

    Seong, Pil-Nam; Seo, Hyun-Woo; Kang, Sun-Moon; Kim, Yoon-Seok; Cho, Soo-Hyun; Kim, Jin-Hyoung; Hoa, Van-Ba

    2016-08-01

    Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investigation was undertaken to study the effects of incorporating several traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot, and hot peppers, and fresh garlic on the lipid oxidation, cholesterol content and sensory characteristics of fermented sausages. Six fermented sausage treatments (5 with 1% (w/w) each test seasoning and 1 without added test seasoning (control) were prepared. The addition of seasonings generally had beneficial effects on the improvement of fermented sausage's quality however the effects differed depending on the each type of seasonings added. Significant lower pH values were found in all fermented sausages made with the seasonings while, lower levels of lipid oxidation were found in the treatments with hot peppers and garlic as compared with the control (pcontrol. Noticeably, incorporating doenjang, medium-hot peppers, hot peppers and garlic resulted in reduction of 26.50, 32.54, 47.04, and 48.54 mg cholesterol/100 g samples, respectively (p<0.05). Higher scores for the sensory traits such as aroma, taste, color and acceptability were also given for the sausages made with seasonings. The current work demonstrates that the test seasonings represent potentially natural ingredients to be used for producing healthier fermented sausages. PMID:26954136

  8. Effect of Edible Gums on the Qualities of Sausage of Pleurotus eryngii

    Directory of Open Access Journals (Sweden)

    Fei Lu

    2014-10-01

    Full Text Available Pleurotus eryngii also named king oyster mushroom, is a fast developing mushroom in recent years. This study employed P. eryngii as the main material to make sausage-like gel food. The effects of the kinds, addition method and amount and compound of edible gums on the qualities of P. eryngii sausage were investigated. The results showed that adding optimal edible gum can improve textural and sensory properties, increase water holding capacity and reduce cooking loss of P. eryngii sausage. During nine test edible gums, carageenan exhibited the best influence on sausage’s quality on the whole. Carageenan should been added at the powder form and the optimal concentration was 0.6% for mushroom pulp. Compound 0.4% carageenan with 0.2% konjac gum produced better qualities than 0.6% carageenan only. The optimal ingredient for P. eryngii sausage was: mushroom pulp 100%, soy protein 15%, corn starch 10%, chicken 18%, carageenan 0.4%, konjac gum 0.2%, sugar 0.7%, salt 1.3%, oil 5% and spices 1.4%. The interior of sausage presented a good network structure and a stable gel system observed by environmental scanning electron microscope. This study shows that sausage preparation is a feasible and potential method for the processing of P. eryngii.

  9. Antimicrobial resistance of Enterococcus species from meat and fermented meat products isolated by a PCR-based rapid screening method.

    Science.gov (United States)

    Jahan, Musarrat; Krause, Denis O; Holley, Richard A

    2013-05-15

    Enterococci are predominantly found in the gastrointestinal tract of humans and animals, but species commonly resident on vegetation are known. Their presence in large numbers in foods may indicate a lapse in sanitation and their ability to serve as a genetic reservoir of transferable antibiotic resistance is of concern. Conventional culture methods for identification of enterococci are slow and sometimes give false results because of the biochemical diversity of the organisms in this genus. This work reports the development of a PCR-based assay to detect enterococci at the genus level by targeting a 16S rRNA sequence. Published 16S rRNA sequences were aligned and used to design genus specific primers (EntF and EntR). The primers were able to amplify a 678 bp target region from Enterococcus faecalis ATCC 7080 and 20 other strains of enterococci from 11 different species, but there was no amplification by 32 species from closely related genera (Pediococcus, Lactobacillus, Streptococcus and Listeria) or species of Escherichia coli and Salmonella. The PCR positive samples were plated, screened by a colony patch technique and their identities were confirmed by API 20 Strep panels and sequencing. When dry fermented sausage and ham as well as fresh meat batter for dry cured sausage manufacture were tested for enterococci by the method, 29 Enterococcus strains (15 E. faecalis, 13 E. faecium, and one E. gallinarum) were identified. When susceptibility of these enterococci to 12 antibiotics was tested, the highest incidence of resistance was to clindamycin (89.6%), followed by tetracycline hydrochloride (65.5%), tylosin (62%), erythromycin (45%), streptomycin and neomycin (17%), chloramphenicol (10.3%), penicillin (10.3%), ciprofloxacin (10.3%) and gentamicin (3.4%). None was resistant to the clinically important drugs vancomycin or ampicillin. Most strains (27/29) were resistant to more than one antibiotic while 17 of 29 strains were resistant to three to 8 antibiotics

  10. Additives In Meat and Poultry Products

    Science.gov (United States)

    ... brown, margarine wouldn't be yellow, and mint ice cream wouldn't be green. Color additives are now ... antioxidants that help maintain the appeal and wholesome qualities of food by retarding rancidity in fats, sausages, ...

  11. 77 FR 10772 - Fresh and Chilled Atlantic Salmon From Norway

    Science.gov (United States)

    2012-02-23

    ..., 2011 (76 FR 166) and determined on April 8, 2011 that it would conduct full reviews (76 FR 22422, April..., 2011 (76 FR 38698). The hearing was held in Washington, DC, on November 30, 2011, and all persons who... COMMISSION Fresh and Chilled Atlantic Salmon From Norway Determination On the basis of the record...

  12. Chilling the Messenger: The Impact of Libel on Community Newspapers.

    Science.gov (United States)

    Hansen, Elizabeth K.; Moore, Roy L.

    A study used a new attitude and behavioral scale for measuring the chilling effect--an undercurrent of fear with respect to publishing decisions--and to determine the impact, if any, of threatened or actual libel suits on community newspapers. The editors and/or publishers of all 167 newspapers in Kentucky with a circulation of less than 50,000…

  13. Significance of authenticity in meat and meat products in Iran

    OpenAIRE

    Tahereh Rezazadeh; Khosrow Aghaiypour; Zohreh Heidari

    2014-01-01

    The Authenticity of meat products is very important for religious and health reasons in Iran. According to legislation in Iran, the consumption and importation of pork, horse, donkey and cat products should be banned. Therefore, the identification of meat products cannot be judged solely by its appearance. This issue led to the authenticity of bovine, sheep, pig, horse, donkey, chicken and soya (Glycine max) in raw and processed meat products.In this study, specific primers were designed for ...

  14. Quantitative microbiological risk assessment as a tool to obtain useful information for risk managers - specific application to Listeria monocytogenes and ready-to-eat meat products

    OpenAIRE

    Mataragas, M.; Zwietering, M.H.; Skandamis, P. N.; Drosinos, E. H.

    2010-01-01

    The presence of Listeria monocytogenes in a sliced cooked, cured ham-like meat product was quantitatively assessed. Sliced cooked, cured meat products are considered as high risk products. These ready-to-eat, RTE, products (no special preparation, e.g. thermal treatment, before eating is required), support growth of pathogens (high initial pH = 6.2–6.4 and water activity = 0.98–0.99) and has a relatively long period of storage at chilled temperatures with a shelf life equal to 60 days based o...

  15. Margaret Murray's Meat Curry

    OpenAIRE

    Thornton, Amara

    2014-01-01

    In 1937 in Jerash, Transjordan, Margaret Murray gave Gerald Lankester Harding recipes for meat curry and dahl. This article briefly traces each archaeologist’s personal and professional trajectory as they moved between Britain and various imperial outposts, and situates the recipes within the complex contexts of their histories. The recipes, staples of Anglo-Indian cuisine, take on new meaning as symbols of the hybridity of archaeological identity in the late 19th and early 20th centuries.

  16. Forward modeling of gyrosynchrotron intensity perturbations by sausage modes

    International Nuclear Information System (INIS)

    To determine the observable radio signatures of the fast sausage standing wave, we examine gyrosynchrotron (GS) emission modulation using a linear three-dimensional magnetohydrodynamic model of a plasma cylinder. Effects of the line-of-sight angle and instrumental resolution on perturbations of the GS intensity are analyzed for two models: a base model with strong Razin suppression and a low-density model in which the Razin effect was unimportant. Our finding contradicts previous predictions made with simpler models: an in-phase variation of intensity between low (f < f peak) and high (f > f peak) frequencies is found for the low-density model and an anti-phase variation for the base model in the case of a viewing angle of 45°. The spatially inhomogeneous character of the oscillating emission source and the spatial resolution of the model are found to have a significant effect on the resulting intensity.

  17. The Main Physical-Chemical Characteristics of Smoked Sausage

    Directory of Open Access Journals (Sweden)

    Corina Iuliana Costescu

    2015-05-01

    Full Text Available The paper presents the organoleptic and physical-chemical quality of smoked sausage, produced by a manufacturer in the western part of Romania. The organoleptic examination highlighted: product shape, exterior and in section aspect, consistency, color, taste and flavor. The physical-chemical examination highlighted the content of moisture, fat, sodium chloride, nitrites and easy hydrolyzed nitrogen. Water content was under the maximum admitted limit of 58%. Medium fat value was 32.24%, by 5.76% under the 38% maximum limit. Medium sodium chloride content was 2.1%, under the maximum admitted limit of 3%. Easy hydrolyzed nitrogen registered a medium value of 26.71 mg NH3/100g product under the 45% maximum admitted limit. Nitrites content was 5.18 ppm, under the 7 ppm imposed limit.

  18. Forward Modeling of Gyrosynchrotron Intensity Perturbations by Sausage Modes

    Science.gov (United States)

    Reznikova, V. E.; Antolin, P.; Van Doorsselaere, T.

    2014-04-01

    To determine the observable radio signatures of the fast sausage standing wave, we examine gyrosynchrotron (GS) emission modulation using a linear three-dimensional magnetohydrodynamic model of a plasma cylinder. Effects of the line-of-sight angle and instrumental resolution on perturbations of the GS intensity are analyzed for two models: a base model with strong Razin suppression and a low-density model in which the Razin effect was unimportant. Our finding contradicts previous predictions made with simpler models: an in-phase variation of intensity between low (f f peak) frequencies is found for the low-density model and an anti-phase variation for the base model in the case of a viewing angle of 45°. The spatially inhomogeneous character of the oscillating emission source and the spatial resolution of the model are found to have a significant effect on the resulting intensity.

  19. Consumer expectations and perceptions of meat and meat product quality.

    Science.gov (United States)

    Issanchou, S

    1996-01-01

    This paper presents the determinants of perceived quality viewed by different authors. Then, it sets the factors of quality from purchase to consumption and some mechanisms of change over time. After this general presentation, the distinctive features of food and the particular place of meat and meat products among foods are underlined. Important credence and experience attributes as well as quality cues for meat and meat products are then presented through results from previous works. Finally, the advantages but also the limitations of present methodologies used in quality research are presented and some orientations for future research are suggested. PMID:22060637

  20. THE IMPORTANCE OF BACTERIOCINS IN MEAT AND MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    Meltem SERDAROĞLU

    2000-03-01

    Full Text Available There is an increasing consumer demand for food products which are free of chemical additives, reduced in salt and processed as little as possible. These minimally processed foods require special application to assure their microbiological safety. The use of microorganisms and enzymes for food preservatives is called biopreservation. The most important group of microorganisms with antimicrobial effect used in the production of foods is the lactic acid bacteria. In meats although lactic acid bacteria constitue apart of the initial microflora, they become dominant during the processing of meats. In this research bacteriocins of lactic acid bacteria and their usage in meat and meat products for biopreservation are discussed.