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Sample records for cooked meat product

  1. Determination of advanced glycation endproducts in cooked meat products.

    Science.gov (United States)

    Chen, Gengjun; Smith, J Scott

    2015-02-01

    Advanced glycation endproducts (AGEs), a pathogenic factor implicated in diabetes and other chronic diseases, are produced in cooked meat products. The objective of this study was to determine the AGE content, as measured by Nε-carboxymethyllysine (CML) levels, in cooked chicken, pork, beef and fish (salmon and tilapia) prepared by three common cooking methods used by U.S. consumers: frying, baking, and broiling. The CML was detected in all the cooked samples, but the levels were dependent on types of meat, cooking conditions, and the final internal temperature. Broiling and frying at higher cooking temperature produced higher levels of CML, and broiled beef contained the highest CML content (21.8μg/g). Baked salmon (8.6μg/g) and baked tilapia (9.7μg/g) contained less CML as compared to the other muscle food samples. Copyright © 2014 Elsevier Ltd. All rights reserved.

  2. Psychrotrophic clostridia causing spoilage in cooked meat and poultry products.

    Science.gov (United States)

    Kalinowski, R M; Tompkin, R B

    1999-07-01

    Certain types of commercially produced noncured turkey breast and roast beef are precooked in situ, stored at 4 degrees C or below, and typically given use by dates of greater than 50 days. While of rare, sporadic occurrence, an unpleasant spoilage characterized by strong H2S odor and gas production has been observed in these products. This spoilage is due to the growth of psychrotrophic anaerobic sporeformers. Isolates from roast beef resemble Clostridium laramie while isolates from uncured turkey have been designated C. ctm for cooked turkey meat. The turkey breast isolates were characterized by temperature growth ranges, carbohydrate fermentations, and other biochemical reactions. Growth of all isolates was inhibited in broth media by 3.0% NaCl, 100 ppm nitrite, 2.0% sodium lactate, or 0.2% sodium diacetate. Inoculated studies were performed with three isolates in cooked turkey product. All three isolates grew and spoiled product at 10 and 3.3 degrees C, and one isolate grew at 0.5 and -3 degrees C. Some differences in growth were observed with the lactate and diacetate treatments in turkey meat among the three isolates. One isolate appeared to utilize the lactate, two were inhibited. Overall, 0.1% diacetate consistently delayed growth, although to different degrees, for all isolates.

  3. Effect of irradiation on the parameters that influence quality characteristics of uncured and cured cooked turkey meat products.

    Science.gov (United States)

    Feng, Xi; Moon, Sunhee; Lee, Hyunyong; Ahn, Dong U

    2016-12-01

    The objective of this study was to evaluate the effect of irradiation on lipid/protein oxidation, color changes, and off-odor volatiles production in uncured and cured cooked turkey meat products. Uncured cooked turkey breast meat and cured commercial turkey breast rolls and ham were prepared and irradiated at 0, 1.5, 3.0, and 4.5 kGy using a linear accelerator. The results showed that irradiation had little effects on lipid oxidation of cured cooked turkey products, but accelerated lipid oxidation in uncured cooked turkey breast meat (P meats (P meat by irradiation. The redness of uncured cooked turkey was increased (P meat was faded by irradiation (P meat products produced less off-odor volatile compounds (dimethyl disulfide, 3-methyl/2-methyl-butananl, and hexanal) than irradiated uncured cooked meat products due to various additives in the cured meat products. Our results suggested that irradiation resulted in different chemical reactions to pigments in uncured and cured cooked turkey meat products, but cured cooked turkey meat products have a higher tolerance to odor deterioration than uncured cooked turkey meat products. © 2016 Poultry Science Association Inc.

  4. Shelf life establishment of a sliced, cooked, cured meat product based on quality and safety determinants.

    Science.gov (United States)

    Mataragas, Marios; Drosinos, Eleftherios H

    2007-08-01

    In the present study, the distribution of the shelf life of cooked, cured meat products based on lactic acid bacteria growth and the distribution of the time to cause health risks based on Listeria monocytogenes growth were studied. Growth models, developed and validated on cooked meat products, were used to predict the growth of microorganisms. Temperature data were obtained from retail and home refrigerators. Distribution predictions were conducted by two approaches (time-temperature profiles and Monte Carlo simulation). Time-temperature profiles were more appropriate to be used, because Monte Carlo simulation overestimated the growth of L. monocytogenes. Shelf life was greatly influenced by storage temperature, but initial microbial load had a smaller effect. The expiration date of cooked meat products might be based on only the growth of the spoilage microorganisms, and only when product contamination with L. monocytogenes cell concentrations is high does a product fraction pose health risks for consumers. Sensitivity analysis confirmed that storage temperature and temperature variability were the most important factors for the duration of shelf life. Distributions of shelf life and time to cause health risks give valuable information on the quality and safety of cooked meat products and may be used as practical tools by meat processors.

  5. Assessing the performance of Clostridium perfringens cooling models for cooked, uncured meat and poultry products

    Science.gov (United States)

    Heat-resistant spores of C. perfringens may germinate and multiply in cooked meat and poultry products if the rate and extent of cooling does not occur in a timely manner. Therefore, six cooling models (PMP 7.0 broth model; PMIP Uncured Beef, Chicken, and Pork Models; Smith-Schaffner (version 3); a...

  6. Thermal imaging during infrared final cooking of semi-processed cylindrical meat product

    Science.gov (United States)

    Kor, Gamze; Icier, Filiz

    2016-11-01

    The temperature measurements during the infrared cooking of the semi-cooked cylindrical minced beef product (koefte) were taken by both contact (thermocouples) and non-contact (thermal imaging) techniques. The meat product was semi-cooked till its core temperature reached up to 75 °C by ohmic heating applied at 15.26 V/cm voltage gradient. Then, infrared cooking was applied as a final cooking method at different combinations of heat fluxes (3.7, 5.7 and 8.5 kW/m2), applied distances (10.5, 13.5 and 16.5 cm) and applied durations (4, 8 and 12 min). The average surface temperature increased as the heat flux and the applied duration increased but the applied distance decreased. The temperature distribution of the surface during infrared cooking was determined successfully by non-contact measurements. The temperature homogeneity varied between 0.77 and 0.86. The process condition of 8.5 kW/m2 for 8 min resulted in core temperature greater than 75 °C, which was essential for safe production of ready-to-eat (RTE) meat products. Thermal imaging was much more convenient method for minimizing the point measurement mistakes and determining temperature distribution images more clear and visual.

  7. Modeling and predicting spoilage of cooked, cured meat products by multivariate analysis.

    Science.gov (United States)

    Mataragas, Marios; Skandamis, Panagiotis; Nychas, George-John E; Drosinos, Eleftherios H

    2007-11-01

    A cooked, cured meat product is a perishable product spoiled mainly by lactic acid bacteria (LAB). LAB cause discoloration, slime formation, off-odors and off-flavors as the result of their metabolic activity producing various products. These microbial products in conjunction with the microbial population could be used to assess the degree of spoilage of this type of product. The spoilage evaluation was achieved by following a multivariate approach. Cluster analysis, principal component analysis and partial least square regression were employed to associate spoilage with microbiological and physicochemical parameters. The developed model was capable of giving accurate predictions of spoilage describing the spoilage associations. The study might contribute to the improvement of quality assurance systems of meat enterprises.

  8. Psychrotrophic Clostridia Causing Spoilage in Cooked Meat and Poultry Products

    National Research Council Canada - National Science Library

    Kalinowski, Robin M; Tompkin, R. Bruce

    1999-01-01

    ...°C or below, and typically given use by dates of greater than 50 days. While of rare, sporadic occurrence, an unpleasant spoilage characterized by strong H2S odor and gas production has been observed in these products...

  9. Furosine as an index of heat treatment intensity in meat products: Its application to cooked ham.

    Science.gov (United States)

    Pompei, C; Spagnolello, A

    1997-06-01

    Furosine, a product of acid hydrolysis of Amadori compounds, has been proposed as an index of the heat treament intensity in various food products. In this paper we suggest furosine as an index of heat treatment in pork-meat products as well. Furosine is not detectable in fresh raw pork muscle and in injected tumbled pork muscle, the latter being used for the production of cooked ham. Activation energy of furosine formation in raw muscle and tumbled muscle, in the temperature range of 70 °-90 °C, was 79.2 kJ/mole and 81.7 kJ/mole, respectively. Furosine concentration was assessed in cooked hams whose time-temperature profiles, with reference to the cooking and cooling processes, were well known, thus enabling the verification of the feasibility of its use in the evaluation of heat damage. The good correlation between the values found during this investigation and the values foreseen by kinetic calculation confirms that furosine can be used as an index of heat treatment intensity in the production of cooked ham.

  10. Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA).

    Science.gov (United States)

    Romero de Ávila, M Dolores; Isabel Cambero, M; Ordóñez, Juan A; de la Hoz, Lorenzo; Herrero, Ana M

    2014-10-01

    The breaking strength (BS) and energy to fracture (EF) of commercial cooked meat products (CMP) manufactured from different entire pieces were determined by tensile test. BS and EF were related to texture profile analysis (TPA) and physico-chemical data. Two textural profiles were characterized mainly by BS, springiness adhesiveness and fat content. Multivariate regression analysis confirms that TPA parameters could be used to construct models to predict BS and EF. Therefore, just one TPA analysis will allow to obtain both TPA and tensile parameters, providing valuable information about mechanical behaviour to improve product handling at industrial level especially in sliced CMP. Copyright © 2014 Elsevier Ltd. All rights reserved.

  11. Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4 degrees C.

    Science.gov (United States)

    Metaxopoulos, J; Mataragas, M; Drosinos, E H

    2002-01-01

    To investigate the antagonistic activity of two lactic acid strains against the spoilage microflora in cooked cured meat products, vacuum or modified atmosphere packed at 4 degrees C and to determine the inhibitory capacity of their bacteriocins. Frankfurter-type sausages and sliced cooked cured pork shoulder were inoculated with Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442 or with their bacteriocins. The microbial, physico-chemical (pH, L- and D-lactate, acetate and ammonia) and colour changes were studied. Results under vacuum packaging showed that in the uninoculated samples of the pork product the spoilage microflora grew but in the inoculated ones the spoilage microorganisms (e.g. Brochothrix thermosphacta and enterococci) reduced during the storage. This observation was more pronounced in the samples with the addition of bacteriocins. In the frankfurter-type sausages the spoilage microflora did not grow in the uninoculated and inoculated samples. In the modified atmosphere enriched in CO2 the population of spoilage microflora remained at low levels in both products, indicating that CO2 has an effect on the spoilage microorganisms' growth. In the pork product the concentrations of acetate and d-lactate increased while L-lactate decreased, but in the frankfurter-type sausages increase of acetate and D-lactate was not observed. Lactic acid strains had an effect on the spoilage microflora growth but did not affect, negatively, the organoleptic properties of the products. These strains may be used as biopreservative cultures or their bacteriocins could be an important contribution to microbiological quality of meat products. Establishment of biopreservation as a method for extension of shelf life of meat products.

  12. 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.

  13. Salt, sodium chloride or sodium? Content and relationship with chemical, instrumental and sensory attributes in cooked meat products.

    Science.gov (United States)

    Kameník, Josef; Saláková, Alena; Vyskočilová, Věra; Pechová, Alena; Haruštiaková, Danka

    2017-09-01

    The aim of this study was to determine the salt content in selected cooked meat products by the methods of determining the sodium content and the content of chlorides. The resulting data was compared with other chemical, instrumental and sensory parameters of the analysed samples. A total of 133 samples of 5 meat products were tested. The sodium content ranged from 558.0 to 1308.0mgNa/100g. Salt level determined by the two methods strongly correlated and did not differ in any meat product. Intensity of salty taste of the product was independent on its salt content. The salt (sodium) content may be reduced without a negative impact on sensory or instrumental properties of meat products. Copyright © 2017 Elsevier Ltd. All rights reserved.

  14. Application of ISO22000 Systems in Cooked Meat Products%ISO22000体系在肉制品加工中的应用

    Institute of Scientific and Technical Information of China (English)

    李宝臻

    2008-01-01

    The safety of cooked meat products is related to the hazard of food in tache of consumption. As the hazard exists in any tache of food chain, any one of the chain should try his best to control the safety of the food. The safety of the cooked meat products is always one of the most important problems. ISO22000: 2005 "Food safety management systems-Requirements for any organization in the food chain" offers a standard for the cooked meat products safety management.

  15. Lactic acid bacteria associated with vacuum-packed cooked meat product spoilage: population analysis by rDNA-based methods.

    Science.gov (United States)

    Chenoll, E; Macián, M C; Elizaquível, P; Aznar, R

    2007-02-01

    To determine the lactic acid bacteria (LAB) implicated in bloating spoilage of vacuum-packed and refrigerated meat products. A total of 18 samples corresponding to four types of meat products, with and without spoilage symptoms, were studied. In all, 387 colonies growing on de Man, Rogosa and Sharpe, yeast glucose lactose peptone and trypticase soy yeast extract plates were identified by internal spacer region (ISR), ISR-restriction fragment length polymorphism and rapid amplified ribosomal DNA restriction analysis profiles as Lactobacillus (37%), Leuconostoc (43%), Carnobacterium (11%), Enterococcus (4%) and Lactococcus (2%). Leuconostoc mesenteroides dominated the microbial population of spoiled products and was always present at the moment bloating occurred. Lactobacillus sakei, Lactobacillus plantarum and Lactobacillus curvatus were found in decreasing order of abundance. The analysis of two meat products, 'morcilla' and 'fiambre de magro adobado' obtained from production lines revealed a common succession pattern in LAB populations in both products and showed that Leuc. mesenteroides became the main species during storage, despite being below the detection level of culture methods after packing. Our results pointed to Leuc. mesenteroides as the main species responsible for bloating spoilage in vacuum-packed meat products. Prevention of bloating spoilage in vacuum-packed cooked meat products requires the sensitive detection of Leuc. mesenteroides (i.e. by PCR).

  16. Fatty acid composition of cooked chicken meat and chicken meat products as influenced by price range at retail.

    Science.gov (United States)

    Gibbs, Rachael A; Rymer, Caroline; Givens, D I

    2013-06-01

    The primary objective was to determine fatty acid composition of skinless chicken breast and leg meat portions and chicken burgers and nuggets from the economy price range, standard price range (both conventional intensive rearing) and the organic range from four leading supermarkets. Few significant differences in the SFA, MUFA and PUFA composition of breast and leg meat portions were found among price ranges, and supermarket had no effect. No significant differences in fatty acid concentrations of economy and standard chicken burgers were found, whereas economy chicken nuggets had higher C16:1, C18:1 cis, C18:1 trans and C18:3 n-3 concentrations than had standard ones. Overall, processed chicken products had much higher fat contents and SFA than had whole meat. Long chain n-3 fatty acids had considerably lower concentrations in processed products than in whole meat. Overall there was no evidence that organic chicken breast or leg meat had a more favourable fatty acid composition than had meat from conventionally reared birds.

  17. 熟肉制品中存在的污染状况分析%Analysis for contamination status exist in the cooked meat products

    Institute of Scientific and Technical Information of China (English)

    袁琳

    2013-01-01

    Objective To understand the quality and hygiene status and existing problems of cooked meat products in Fushun city and to investigate the impact and preventive measures of pollution in cooked meat products. Methods according to “hygienic standard of cooked meat products ”, to monitor, analyze and result decision evaluate 141 indicators of nitrites and the microbes within the sauce spiced meat and meat enema which are chosen at random .Results There is no difference between the sauce spiced meat and meat enema in terms of the degree of contamination of nitrite(x²=4.37 ,P>0.05),but microbe’s pollution level exist in the sauce spiced meat is heavier than that of in meat enema(x²=17.99 ,P0.05),而酱卤肉的微生物污染程度较肉灌肠严重(x²=17.99,P<0.01)。结论抚顺市熟肉制品污染较为严重并分析讨论了污染原因,结合新、旧标准的对比,提出提高食品安全的有效方法。

  18. In vitro and in situ growth characteristics and behaviour of spoilage organisms associated with anaerobically stored cooked meat products.

    Science.gov (United States)

    Vermeiren, L; Devlieghere, F; De Graef, V; Debevere, J

    2005-01-01

    Understanding spoilage caused by different types of spoilage organisms, associated with vacuum-packaged sliced cooked meat products (CMP). First, strains were characterized in a broth at 7 degrees C under anaerobic conditions to compare their growth rate, acidifying character and metabolite production under conditions simulating refrigerated vacuum-packaged conditions. Brochotrix thermosphacta grew faster than the lactic acid bacteria (LAB). Within the group of the LAB, all strains grew fast except Leuconostoc mesenteroides subsp. dextranicum and Leuconostoc carnosum. Secondly, the organisms were inoculated on a model cooked ham to better understand the relationship between spoilage, microbial growth, pH, metabolite production and accompanying sensory changes. Most rapidly growing strains were Leuc. mesenteroides subsp. mesenteroides followed by B. thermosphacta, while Leuc. mesenteroides subsp. dextranicum and Leuc. carnosum grew very slowly compared with the other LAB. Brochotrix thermosphacta caused sensory deviations at a lower cell number compared with the LAB. The related pH changes, metabolite production and sensory perception are presented. In this pure culture study, B. thermosphacta and Leuc. mesenteroides subsp. mesenteroides had the highest potential to cause rapid spoilage on CMP. A systematic study on the behaviour of spoilage organisms on a model cooked ham to establish the relationship between microbial growth, pH, metabolite formation and organoleptic deviations.

  19. Quality changes during storage of cooked and sliced meat products measured with PTR-MS and HS-GC-MS.

    Science.gov (United States)

    Holm, E S; Adamsen, A P S; Feilberg, A; Schäfer, A; Løkke, M M; Petersen, M A

    2013-10-01

    The changes in the VOC composition of industrially produced saveloy were measured with Proton-Transfer-Reaction Mass-Spectrometry (PTR-MS) and HeadSpace Gas chromatography-mass spectrometry (HS-GC-MS) during a six weeks storage period. A decrease in the volatile organic compounds contributing to the fresh aroma of saveloy was the main change observed with both PTR-MS and HS-GC-MS. Samples of four other types of cooked and sliced meat product were measured with PTR-MS in the middle and at the end of the four week shelf-life period. These measurements showed an increase in m/z 69, 71, 87 and 89 for the pork loin and in m/z 61 for the herbal saveloy samples. These ions were assigned to the microbial spoilage markers: acetic acid, 2- and 3-methylbutanol, 2- and 3-methylbutanal, diacetyl and acetoin. Overall, this study shows that PTR-MS has potential for quality control of cooked and sliced meat products. Copyright © 2013 Elsevier Ltd. All rights reserved.

  20. Species-specific expression of various proteins in meat tissue: proteomic analysis of raw and cooked meat and meat products made from beef, pork and selected poultry species.

    Science.gov (United States)

    Montowska, Magdalena; Pospiech, Edward

    2013-02-15

    The aim was to search for proteins differentiating the six species (cattle, pig, chicken, turkey, duck and goose) and relatively stable during the meat aging and only slightly degraded in ready-made products. The two-dimensional electrophoresis was used for analysis of the protein profiles from raw meat and frankfurters and sausages (15 products). The observed species-specific differences in protein expression in raw meat were retained in processed products after finishing the entire technological process. Regulatory proteins, metabolic enzymes, some myofibrillar and blood plasma proteins were identified, which were characterised by the electrophoretic mobility specific to the given species. Large differences in the primary structure were observed in serum albumin, apolipoprotein B, HSP27, H-FABP, ATP synthase, cytochrome bc-1 subunit 1 and alpha-ETF. Some of these proteins have potential to be used as markers in authentication of meat products. Copyright © 2012 Elsevier Ltd. All rights reserved.

  1. Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products.

    Science.gov (United States)

    Tobin, Brian D; O'Sullivan, Maurice G; Hamill, Ruth; Kerry, Joseph P

    2014-05-01

    The use of CoQ10 fortification in the production of a functional food has been demonstrated in the past but primarily for dairy products. This study aimed to determine the bio-accessibility of CoQ10 in processed meat products, beef patties and pork breakfast sausages, fortified with CoQ10. Both the patties and sausages were fortified with a micellarized form of CoQ10 to enhance solubility to a concentration of 1mg/g of sample (NovaSolQ®). An assay was developed combining in vitro digestion and HPLC analysis to quantify the CoQ10 present in fortified products (100mg/g). The cooking retention level of CoQ10 in the products was found to be 74±1.42% for patties and 79.69±0.75% for sausages. The digestibility for both products ranged between 93% and 95%, sausages did have a higher digestibility level than patties but this was not found to be significant (P<0.01).

  2. Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007.

    Science.gov (United States)

    Uyttendaele, M; Busschaert, P; Valero, A; Geeraerd, A H; Vermeulen, A; Jacxsens, L; Goh, K K; De Loy, A; Van Impe, J F; Devlieghere, F

    2009-07-31

    Processed ready-to-eat (RTE) foods with a prolonged shelf-life under refrigeration are at risk products for listeriosis. This manuscript provides an overview of prevalence data (n=1974) and challenge tests (n=299) related to Listeria monocytogenes for three categories of RTE food i) mayonnaise-based deli-salads (1187 presence/absence tests and 182 challenge tests), ii) cooked meat products (639 presence/absence tests and 92 challenge tests), and iii) smoked fish (90 presence/absence tests and 25 challenge tests), based on data records obtained from various food business operators in Belgium in the frame of the validation and verification of their HACCP plans over the period 2005-2007. Overall, the prevalence of L. monocytogenes in these RTE foods in the present study was lower compared to former studies in Belgium. For mayonnaise-based deli-salads, in 80 out of 1187 samples (6.7%) the pathogen was detected in 25 g. L. monocytogenes positive samples were often associated with smoked fish deli-salads. Cooked meat products showed a 1.1% (n=639) prevalence of the pathogen. For both food categories, numbers per gram never exceeded 100 CFU. L. monocytogenes was detected in 27.8% (25/90) smoked fish samples, while 4/25 positive samples failed to comply to the 100 CFU/g limit set out in EU Regulation 2073/2005. Challenge testing showed growth potential in 18/182 (9.9%) deli-salads and 61/92 (66%) cooked meat products. Nevertheless, both for deli-salads and cooked meat products, appropriate product formulation and storage conditions based upon hurdle technology could guarantee no growth of L. monocytogenes throughout the shelf-life as specified by the food business operator. Challenge testing of smoked fish showed growth of L. monocytogenes in 12/25 samples stored for 3-4 weeks at 4 degrees C. Of 45 (non-inoculated) smoked fish samples (13 of which were initially positive in 25 g) which were subjected to shelf-life testing, numbers exceeded 100 CFU/g in only one sample

  3. 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.

  4. Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis.

    Science.gov (United States)

    Audenaert, Kris; D'Haene, Klaas; Messens, Kathy; Ruyssen, Tony; Vandamme, Peter; Huys, Geert

    2010-02-01

    The predominant lactic acid bacteria (LAB) microbiota associated with three types of modified atmosphere packaged (MAP) sliced cooked meat products (i.e. ham, turkey and chicken) was analyzed at sell-by date using a combination of culturing and molecular population fingerprinting. Likewise routine analyses during industrial MAP production, meat samples were plated on the general heterotrophic Plate Count Agar (PCA) and on the LAB-specific de Man, Rogosa, Sharpe (MRS) agar under different temperature and atmosphere conditions. Subsequently, community DNA extracts were prepared from culturable bacterial fractions harvested from both media and used for PCR targeting the V3 hyper-variable region of the 16S rRNA gene followed by denaturing gradient gel electrophoresis (DGGE) of PCR amplicons (PCR-DGGE). Irrespective of aerobic or anaerobic incubation conditions, V3-16S rDNA DGGE fingerprints of culturable fractions from PCA and MRS medium displayed a high level of similarity indicating that LAB constituted the most dominant group in the culturable bacterial community. Comparison of DGGE profiles of fractions grown at 20, 28 or 37 degrees C indicated that part of the culturable community consisted of psychrotrophs. Four DGGE bands were common among cooked ham, turkey and chicken products, suggesting that these represent the microbiota circulating in the plant where all three MAP product types were sliced and packaged. Based on band sequencing and band position analysis using LAB reference strains, these four bands could be assigned to Lactobacillus sakei and/or the closely related Lactobacillus fuchuensis, Lactobacillus curvatus, Carnobacterium divergens and Leuconostoc carnosum. In conclusion, the PCR-DGGE approach described in this study allows to discriminate, identify and monitor core and occasional LAB microbiota of MAP sliced cooked meat products and provides valuable complementary information to the current plating procedures routinely used in industrial plants.

  5. Fat and fatty acid composition of cooked meat from UK retail chickens labelled as from organic and non-organic production systems.

    Science.gov (United States)

    Dalziel, Courtney J; Kliem, Kirsty E; Givens, D Ian

    2015-07-15

    This study compared fat and fatty acids in cooked retail chicken meat from conventional and organic systems. Fat contents were 1.7, 5.2, 7.1 and 12.9 g/100 g cooked weight in skinless breast, breast with skin, skinless leg and leg with skin respectively, with organic meat containing less fat overall (Psupermarket. This system by supermarket interaction suggests that poultry meat labelled as organic is not a guarantee of higher long chain n-3 fatty acids. Overall there were few major differences in fatty acid contents/profiles between organic and conventional meat that were consistent across all supermarkets.

  6. 深圳市熟肉制品致病菌监测结果分析%Analysis of pathogen contamination in cooked meat products in Shenzhen

    Institute of Scientific and Technical Information of China (English)

    吴平芳; 贺连华; 石晓路; 陈妙玲; 林爱红

    2012-01-01

    Objective:Pathogen contamination of cooked meat in Shenzhen was analyzed, so as to provide scientific evidence for the prevention and control of foodborne disease. Methods-. 360 cooked meat samples were randomly collected in hotels, supermarkets and market. Pathogens in these samples were detected according to the national standard methods, fluorescent PCR methods and automatic microorganism analyzer. Results: 38 pathogens were found in 360 samples and the detection rate was 10. 56% , 4 Salmonella, 32 Staphylococcus aureus and 2 Listeria monocytogenes. Detection rates were 11.66% , 3.33% and 16.67% in halogen, barbecue food and quickly boiled meat respectively. Conclusion: The pathogen contamination of cooked meat products is very serious in Shenzhen and the main pathogens are Staphylococcus aureus, Salmonella and Listeria monocytogenes. Quickly boiled meat was the most contaminated food( 16. 67% ) , and halogen meat was the second most contaminated food( 11. 66% ) , while barbecue food was the last one(3. 33% ). Pathogen contamination of cooked meat was mainly in hotels and supermarkets. Supervision of cooked meat products should be strengthened to ensure the food quality and guarantee the health of consumers.%目的:了解深圳市熟肉制品受致病菌污染的状况,为食源性疾病的预防和控制提供科学依据.方法:对酒店、超市和市场禽类熟肉制品随机采集360份样品,依据国标方法、荧光PCR方法及全自动微生物分析仪,对上述样品进行致病菌检测.结果:360份样品共检出致病菌38株,检出率10.56%,其中沙门菌4株、金黄色葡萄球菌32株、单增李斯特菌2株.酱卤类、烧烤类、白切类熟肉制品检出率分别为11.66%、3.33%、16.67%.结论:深圳市熟肉制品受致病菌污染严重,以金黄色葡萄球菌、沙门菌和单核李斯特菌污染为主;白切类熟肉制品受致病菌污染最为严重为16.67%;其次是酱卤类为11.66%;最后

  7. Evaluating the Performance of a New Model for Predicting the Growth of Clostridium perfringens in Cooked, Uncured Meat and Poultry Products under Isothermal, Heating, and Dynamically Cooling Conditions.

    Science.gov (United States)

    Huang, Lihan

    2016-07-01

    Clostridium perfringens type A is a significant public health threat and its spores may germinate, outgrow, and multiply during cooling of cooked meats. This study applies a new C. perfringens growth model in the USDA Integrated Pathogen Modeling Program-Dynamic Prediction (IPMP Dynamic Prediction) Dynamic Prediction to predict the growth from spores of C. perfringens in cooked uncured meat and poultry products using isothermal, dynamic heating, and cooling data reported in the literature. The residual errors of predictions (observation-prediction) are analyzed, and the root-mean-square error (RMSE) calculated. For isothermal and heating profiles, each data point in growth curves is compared. The mean residual errors (MRE) of predictions range from -0.40 to 0.02 Log colony forming units (CFU)/g, with a RMSE of approximately 0.6 Log CFU/g. For cooling, the end point predictions are conservative in nature, with an MRE of -1.16 Log CFU/g for single-rate cooling and -0.66 Log CFU/g for dual-rate cooling. The RMSE is between 0.6 and 0.7 Log CFU/g. Compared with other models reported in the literature, this model makes more accurate and fail-safe predictions. For cooling, the percentage for accurate and fail-safe predictions is between 97.6% and 100%. Under criterion 1, the percentage of accurate predictions is 47.5% for single-rate cooling and 66.7% for dual-rate cooling, while the fail-dangerous predictions are between 0% and 2.4%. This study demonstrates that IPMP Dynamic Prediction can be used by food processors and regulatory agencies as a tool to predict the growth of C. perfringens in uncured cooked meats and evaluate the safety of cooked or heat-treated uncured meat and poultry products exposed to cooling deviations or to develop customized cooling schedules. This study also demonstrates the need for more accurate data collection during cooling. Published 2016. This article is a U.S. Government work and is in the public domain in the USA.

  8. Bacterial spoilage of meat and cured meat products

    NARCIS (Netherlands)

    Borch, E.; Kant-Muermans, M.L.T.; Blixt, Y.

    1996-01-01

    The influence of environmental factors (product composition and storage conditions) on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat (pork and beef) and cooked, cured meat products. The predominant bacteria associated with spoilage of refrigerated

  9. Bacterial spoilage of meat and cured meat products

    NARCIS (Netherlands)

    Borch, E.; Kant-Muermans, M.L.T.; Blixt, Y.

    1996-01-01

    The influence of environmental factors (product composition and storage conditions) on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat (pork and beef) and cooked, cured meat products. The predominant bacteria associated with spoilage of refrigerated bee

  10. Maintenance of raw and cooked ready-to-eat product quality of infused poultry meats with selected plant extracts during electron beam irradiation and after storage

    Science.gov (United States)

    Rababah, Taha

    The purpose of this study included: preparing plant extracts and evaluating these extracts for total phenolics and antioxidant activities (AA); infusing extract/combination that demonstrates superior AA into chicken breast and irradiating at 3.0 kGy; evaluating the physicochemical properties of irradiated and non-irradiated raw and cooked chicken breast at 5°C for 12 days and -20°C for 9 months; and selecting the extracts that demonstrated desirable AA, infusing these extracts into chicken breast and evaluating head-space volatiles, and conducting sensory evaluation. The total phenolic content and AA of the plant extracts ranged from 24.8 to 92.5 mg/g dry material (conjugated diene of methyl linoleate) and 3.4 to 86.3%, respectively. The AA of plant extracts using oxidative stability instrument were 4.6 to 10.2 h (Induction time). Green tea and grape seed extracts had the highest AA within several plant extracts, and were selected to retard lipid oxidation in further studies. Fresh boneless and skinless chicken breast meats were vacuum infused with varying concentrations of antioxidants: Green tea and grape seed extracts alone/in combination and tert-butylhydroquinone. The results showed that irradiation had no significant effect on pH, water holding capacity, but increased the redness and carbonyls in raw meats (p extracts into meats increased lightness and decreased redness as well as hardness and shear force. Irradiation increased TBARS, hexanal, and pentanal values in raw and cooked meats. Addition of plant extracts decreased the amount of TBARS, hexanal, pentanal, and carbonyl values. Similar results were observed when the samples were stored at -20°C for 9 months. Descriptive sensory flavor results showed that irradiation did not affect the flavor attributes. Consumer, descriptive, and instrumental results showed that irradiation increased toughness, green tea improved the meat color, and the panel indicated that irradiation decreased the tenderness of the

  11. Analysing and modelling the growth behaviour of Listeria monocytogenes on RTE cooked meat products after a high pressure treatment at 400 MPa.

    Science.gov (United States)

    Hereu, A; Dalgaard, P; Garriga, M; Aymerich, T; Bover-Cid, S

    2014-09-01

    Various predictive models are available for high pressure inactivation of Listeria monocytogenes in food, but currently available models do not consider the growth kinetics of surviving cells during the subsequent storage of products. Therefore, we characterised the growth of L. monocytogenes in sliced cooked meat products after a pressurization treatment. Two inoculum levels (10(7) or 10(4) CFU/g) and two physiological states before pressurization (freeze-stressed or cold-adapted) were evaluated. Samples of cooked ham and mortadella were inoculated, high pressure processed (400 MPa, 5 min) and subsequently stored at 4, 8 and 12 °C. The Logistic model with delay was used to estimate lag phase (λ) and maximum specific growth rate (μmax) values from the obtained growth curves. The effect of storage temperature on μmax and λ was modelled using the Ratkowsky square root model and the relative lag time (RLT) concept. Compared with cold-adapted cells the freeze-stressed cells were more pressure-resistant and showed a much longer lag phase during growth after the pressure treatment. Interestingly, for high-pressure inactivation and subsequent growth, the time to achieve a concentration of L. monocytogenes 100-fold (2-log) higher than the cell concentration prior to the pressure treatment was similar for the two studied physiological states of the inoculum. Two secondary models were necessary to describe the different growth behaviour of L. monocytogenes on ready-to-eat cooked ham (lean product) and mortadella (fatty product). This supported the need of a product-oriented approach to assess growth after high pressure processing. The performance of the developed predictive models for the growth of L. monocytogenes in high-pressure processed cooked ham and mortadella was evaluated by comparison with available data from the literature and by using the Acceptable Simulation Zone approach. Overall, 91% of the relative errors fell into the Acceptable Simulation Zone

  12. Use of rRNA gene restriction patterns to evaluate lactic acid bacterium contamination of vacuum-packaged sliced cooked whole-meat product in a meat processing plant.

    Science.gov (United States)

    Björkroth, K J; Korkeala, H J

    1997-02-01

    Molecular typing was applied to an in-plant lactic acid bacterium (LAB) contamination analysis of a vacuum-packaged sliced cooked whole-meat product. A total of 982 LAB isolates from the raw mass, product, and the environment at different production stages were screened by restriction endonuclease (EcoRI and HindIII) analysis. rRNA gene restriction patterns were further determined for different strains obtained from each source. These patterns were used for recognizing the spoilage-causing LAB strains from the product on the sell-by day and tracing the sources and sites of spoilage LAB contamination during the manufacture. LAB typing resulted in 71 different ribotypes, of which 27 were associated with contamination routes. Raw material was distinguished as the source of the major spoilage strains. Contamination of the product surfaces after cooking was shown to be airborne. The removal of the product from the cooking forms was localized as a major site of airborne LAB contamination. Food handlers and some surfaces in contact with the product during the manufacture were also contaminated with the spoilage strains. Some LAB strains were also able to resist cooking in the core of the product bar. These strains may have an effect on the product shelf life by contaminating the slicing machine. The air in the slicing department and adjacent cold room contained very few LAB. Surface-mediated contamination was detected during the slicing and packaging stages. Food handlers also carried strains later found in the packaged product. Molecular typing provided useful information revealing the LAB contamination sources and sites of this product. The production line will be reorganized in accordance with these results to reduce spoilage LAB contamination.

  13. EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT

    OpenAIRE

    Thanaa Shehab

    2016-01-01

    Chicken meat is an important item in the Syrian diet. The increasing production of chickens and their potential in restaurants and food service operation implies the need for more detailed information regarding their quality and nutrient retention. Cooking methods have different effects on the values of nutrients of chicken. Therefore, this study was carried out to evaluate the effect of microwave cooking in amino acids composition of chicken meat (breast &thigh) as compared with some con...

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

    Science.gov (United States)

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

    2009-04-15

    The effect of modified atmosphere packaging (MAP) on the germination and growth of toxin producing psychrotolerant Bacillus spp is not well described. A model agar system mimicking a cooked meat product was used in initial experiments. Incubation at refrigeration temperature of 8 degrees C for 5 weeks of 26 Bacillus weihenstephanensis including two emetic toxin (cereulide) producing strains showed that B. weihenstephanensis is sensitive to MAP containing CO2. The sensitivity to 20% CO2 was dependent on strain and oxygen level, being increased when oxygen was excluded from the MAP. Growth from spores was 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 was made up from N2). Results were validated in a cooked meat 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/m(2)/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/m(2)/24 h and "0"% O2/20 % CO2 inhibited growth of the three strains during 4 weeks storage at 8 degrees C. Cereulide production was undetectable during storage at 8 degrees C irrespective of choice of the MAP (quantified by liquid chromatography mass spectrometry/mass spectrometry). MAP storage at 8 degrees C for 1 and 3 weeks followed by opening of packages and temperature abuse for 1.5 h daily at 20 degrees C during 1 week resulted in increased cell counts and variable cereulide production in the meat sausage. A pre-history at 8 degrees C for 1 week in MAP with OTR of 1.3 or 40 ml/m(2)/24 h and 2% O2 resulted in cereulide concentrations of 0.816-1.353 microg/g meat sausage, while a pre-history under the most oxygen restricted condition (OTR of 1.3 ml/m(2)/24 h, "0"% O2/20 % CO2 resulted in minimal

  15. Evaluating the performance of a new model for predicting the growth of Clostridium perfringens in cooked, uncured meat and poultry products under isothermal, heating, and dynamically cooling conditions

    Science.gov (United States)

    Clostridium perfringens Type A is a significant public health threat and may germinate, outgrow, and multiply during cooling of cooked meats. This study evaluates a new C. perfringens growth model in IPMP Dynamic Prediction using the same criteria and cooling data in Mohr and others (2015), but inc...

  16. Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures.

    Science.gov (United States)

    Rotola-Pukkila, Minna K; Pihlajaviita, Seija T; Kaimainen, Mika T; Hopia, Anu I

    2015-12-01

    This study examined the concentrations of umami compounds in pork loins cooked at 3 different temperatures and 3 different lengths of cooking times. The pork loins were cooked with the sous vide technique. The free amino acids (FAAs), glutamic acid and aspartic acid; the 5'-nucleotides, inosine-5'-monophosphate (IMP) and adenosine-5'-monophosphate (AMP); and corresponding nucleoside inosine of the cooked meat and its released juice were determined by high-performance liquid chromatography. Under the experimental conditions used, the cooking temperature played a more important role than the cooking time in the concentration of the analyzed compounds. The amino acid concentrations in the meat did not remain constant under these experimental conditions. The most notable effect observed was that of the cooking temperature and the higher amino acid concentrations in the released juice of meat cooked at 80 °C compared with 60 and 70 °C. This is most likely due to the heat induced hydrolysis of proteins and peptides releasing water soluble FAAs from the meat into the cooking juice. In this experiment, the cooking time and temperature had no influence on the IMP concentrations observed. However, the AMP concentrations increased with the increasing temperature and time. This suggests that the choice of time and temperature in sous vide cooking affects the nucleotide concentration of pork meat. The Sous vide technique proved to be a good technique to preserve the cooking juice and the results presented here show that cooking juice is rich in umami compounds, which can be used to provide a savory or brothy taste. © 2015 Institute of Food Technologists®

  17. The sensory quality of meat, game, poultry, seafood and meat products as affected by intense light pulses: a systematic review

    OpenAIRE

    2015-01-01

    The effect of intense light pulses (ILP) on sensory quality of 16 different varieties of meat, meat products, game, poultry and seafood are reviewed. Changes induced by ILP are animal species, type of meat product and fluences applied dependent. ILP significantly deteriorates sensory quality of cooked meat products. It causes less change in the sensory properties of dry cured than cooked meat products while fermented sausage is least affected. The higher fluence applied significantly changes ...

  18. 9 CFR 381.150 - Requirements for the production of fully cooked poultry products and partially cooked poultry...

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Requirements for the production of fully cooked poultry products and partially cooked poultry breakfast strips. 381.150 Section 381.150 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND...

  19. Effect of type of suckling and polyunsaturated fatty acid use on lamb production. 2. Chemical and fatty acid composition of raw and cooked meat

    Directory of Open Access Journals (Sweden)

    Francesco Toteda

    2010-01-01

    Full Text Available This study was carried out in order to examine the chemical and fatty acid composition of raw and cooked meat obtained fromlambs raised under mothers or reared by artificial suckling with acidified milk replacers with or without polyunsaturated fattyacid (PUFA supplementation. Meat samples were taken from twenty Gentile di Puglia male lambs subjected to the followingfeeding treatments: the control group received only maternal milk (MM, n.=6 while two groups were reared by artificial sucklingwith an acidified milk replacer (MR, n.=7 or with an acidified milk replacer supplemented with 10 ml/l of a PUFA enrichedoil (MR+PUFA, n.=7. Lambs were slaughtered at 45 days of age. After 24 hours of refrigeration at 4 °C, the lumbar regionwas dissected from each right half-carcass and split into pieces, one of which was used raw while the other was cooked in aventilated electric oven at 180 °C until an internal temperature of 75 °C was reached. Chemical and fatty acid analysis wereperformed on raw and cooked meat, while only raw meat was assessed for cholesterol. Cooking losses were also evaluated.Meat obtained from MR+PUFA fed lambs contained more fat (Punder mothers increased the total amount of saturated fatty acids (SFA, compared with both the MR group (Pthe MR+PUFA one (Pcomparison with both MR diets. The highest PUFA/SFA ratio of meat was recorded for the MR+PUFA group (0.27, with statisticaldifferences respect to the MR group (0.21; Pmilk produced meat containing more cholesterol than the MR+PUFA group (85.89 vs 76.26 mg/100 g; Pindex of meat was higher following natural rearing in comparison with the MR+PUFA treatment (1.34 vs 1.05;Pand 0.76, respectively; Pparameters evaluated. In conclusion, artificial suckling with acidified milk replacers improves some meat quality features.Supplementation of milk replacers with PUFAs, although in a limited way, may improve the dietetic properties of lamb meat.

  20. Effect of a dietary supplementation with linseed oil and selenium to growing rabbits on their productive performances, carcass traits and fresh and cooked meat quality.

    Science.gov (United States)

    Matics, Zs; Cullere, M; Szín, M; Gerencsér, Zs; Szabó, A; Fébel, H; Odermatt, M; Radnai, I; Dalle Zotte, A; Szendrő, Zs

    2017-08-01

    The present experiment tested a dietary supplementation with linseed oil and selenium to growing rabbits. The basal diet (B) contained 3% sunflower oil, while it was substituted with 3% linseed oil in the experimental feed (S). The selenium (Se) content of the two diets was 0.10 vs. 0.46 mg/kg. Rabbits were fed with B diet from the age of 18 days. One group was fed with the B diet until 11 weeks of age (group B), whereas the experimental groups were fed with S diet for 1, 2, 3 or 4 weeks (groups S1, S2, S3 and S4, respectively), before slaughtering (11 weeks of age). Live performance and carcass traits of rabbits, fatty acid (FA) profile and selenium content of their hind leg (HL) and Longissimus thoracis et lumborum (LTL) meat were considered in this study. In addition, the effect of two different cooking methods on the nutritional value of the enriched HL meat was also assessed. The tested dietary supplementation only minimally affected the live performance and carcass traits of rabbits. The S supplementation significantly reduced the Σ n-6 FA and increased the Σ n-3 FA of the HL meat and LTL meat, compared to the B diet (p cooking loss, Se and vitamin E contents as well as the oxidative status of the HL meat (p cooking methods providing different results. In addition, even if the beneficial C20:5 n-3 and C22:6 n-3 decreased with cooking, the n-6/n-3 ratio remained unaffected. Journal of Animal Physiology and Animal Nutrition © 2016 Blackwell Verlag GmbH.

  1. Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria.

    Science.gov (United States)

    Stimbirys, Arturas; Bartkiene, Elena; Siugzdaite, Jurate; Augeniene, Dovile; Vidmantiene, Daiva; Juodeikiene, Grazina; Maruska, Audrius; Stankevicius, Mantas; Cizeikiene, Dalia

    2015-07-01

    The aim of this study was to evaluate the influence of additives of Jerusalem artichoke (JA), fermented with P. acidilactici KTU05-7, P. pentosaceus KTU05-9, L. sakei KTU05-6, on the quality and safety parameters of ready - to cook - minced pork (RCMP). Fermented JA additives reduced pH of the meat products and decreased water holding capacity (WHC) from 2.01 till 2.93 %. Concentrations of biogenic amines in RCMP with additives of the lactic acid bacteria (LAB) - fermented JA were significantly lower comparing with control sample. The number of pathogenic bacteria in artificially contaminated meat samples was significantly reduced in case of LAB-fermented JA additives. The highest antimicrobial activity was obtained using P. acidilactici fermented JA additives. The amounts of microbial pathogens E. coli and Ent. faecalis, S. aureus and Streptococcus spp. were determined 3.41, 3.38, 3,96 and 4.74 log CFU/g correspondingly, whereas without LAB-fermented JA additives were 8.94, 7.75, 8.82 and 8.58 log CFU/g, correspondingly. A possibility to improve sensory properties (flavor) of RCMP using LAB fermented JA additives was investigated. The composition of volatile compounds of RCMP without additive and with LAB-fermented JA additives was analyzed using gas chromatography-mass spectrometry (GC-MS). The results of sensory evaluation of meat products supplemented with fermented JA additives revealed specific odor, which is pleasant and acceptable for consumers might be explainable that LAB-fermented JA additives have shown considerable differences mainly due to the accumulation of volatiles such as toluene, ethylbenzene, decane, undecane, 2 methyl undecane. N-morpholinomethyl-isopropyl-sulfide, 6-undecilamine and N,N-dimethyl-1-pentadecanamine were not determined in RCMP with LAB-fermented JA additives. The results obtained show, that P. acidilactici fermented JA 5 % additive is most suitable for the RCMP processing in order to prevent microbiological spoilage, increase

  2. Use of Dual Electromagnetic Radiation Technology to Reduce Salmonella and Listeria monocytogenes Risk on Cooked and Packaged Meat Products

    Science.gov (United States)

    Pathogenic bacteria including Salmonella and Listeria can potentially contaminate ready-to-eat meats. These bacteria compromise the safety of our food supply. The objective of this research was to develop and test new low temperature pasteurization technology for packaged or thermally sensitive food...

  3. sensory analysis of cooked fresh meat sausages containing beef offal

    African Journals Online (AJOL)

    user

    Meat sausages are more economical than whole ... Agricultural Research Council: Animal Production ... cessed meat products, such as fresh and emul- ...... Paper delivered at the Department of Agricultural Eco- nomics, Extension and Rural ...

  4. EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT

    Directory of Open Access Journals (Sweden)

    Thanaa Shehab

    2016-01-01

    Full Text Available Chicken meat is an important item in the Syrian diet. The increasing production of chickens and their potential in restaurants and food service operation implies the need for more detailed information regarding their quality and nutrient retention. Cooking methods have different effects on the values of nutrients of chicken. Therefore, this study was carried out to evaluate the effect of microwave cooking in amino acids composition of chicken meat (breast &thigh as compared with some conventional methods, i.e. boiling, pressure and roasting

  5. Homestyle quick-cooking rice meal products.

    Science.gov (United States)

    Azanza, Ma Patricia V; Basman, Irenei Camila V; Tinsay, Cathrina B; Tasarra, Christy G

    2002-01-01

    The study developed processes for quick-cooking rice meal products (QCRMP) paella and bringhe originally based on homestyle recipes. These QCRMPs consisted of basal quick-cooking waxy Malagkit Sungsong and non-waxy irrigated rice (IR) 42 Philippine rice cultivars, dehydrated vegetables, textured vegetable proteins (TVPs) as meat analogs, and seasonings. The rehydrated QCRMP paella and bringhe were found to be more acceptable than their conventionally prepared counterparts at 5% level of significance based on results of sensory acceptability evaluation by 50 consumer panelists. Improvement of the sensory attributes of the QCRMPs was ascribed to the use of alternate concentrates and powdered ingredients which imparted more intense flavors to the developed products than their fresh counterparts.

  6. Study of the effect of post-packaging pasteurization and argon modified atmosphere packaging on the sensory quality and growth of endogenous microflora of a sliced cooked meat product.

    Science.gov (United States)

    Pérez-Rodríguez, Fernando; Zamorano, Arturo Rivera; Posada-Izquierdo, Guiomar Denisse; García-Gimeno, Rosa María

    2014-01-01

    The objective of this work was to study the effect of post-packaging pasteurization on the sensory quality and growth of natural microorganisms during refrigerated storage (6 °C) of a cooked meat product considering two packaging atmospheres based on mixture of typical gases (CO(2)/N(2) (22/78%) and novel gases (CO(2)/Ar (17/83%)). Growth of lactic acid bacteria was significantly different between samples with and without post-packaging pasteurization, showing a growth rate >0.44 and equal to 0.28 log cfu/day, respectively. For samples with post-packaging pasteurization, atmosphere CO(2)/Ar resulted in a lower growth of lactic acid bacteria and a better sensory quality. Overall, samples without post-packaging pasteurization did not show a significant reduction of sensory quality during storage time (121 days) while samples with post-packaging pasteurization showed deterioration in their sensory quality. Further investigation is needed to obtain more definitive conclusions about the effect of post-packaging pasteurization and argon-based packaging atmospheres on cooked meat products.

  7. Low fat meat products - An overview

    Directory of Open Access Journals (Sweden)

    E. Naga Mallika

    Full Text Available Meat is an excellent source of valuable nutrients. Meat fat acts as a reservoir for flavor compounds and contributes to the texture of product. There are diverse possible strategies for developing low fat meat and meat products. Reducing the fat content in products leads to a firmer, rubbery, less juicy product with dark color and more cost. Other technological problems like reduction in particle binding, reduced cook yields, soft and mushy interiors, rubbery skin formation, excessive purge and shortened shelf life are also associated with reduction in fat levels. This paper describes Procedured of reducing fat content, Selection of additives, Protein, Carbohydrat and fat based fat replacer and Super critical fluid extraction. [Vet World 2009; 2(9.000: 364-366

  8. Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat.

    Science.gov (United States)

    Kondjoyan, Alain; Oillic, Samuel; Portanguen, Stéphane; Gros, Jean-Bernard

    2013-10-01

    A heat transfer model was used to simulate the temperature in 3 dimensions inside the meat. This model was combined with a first-order kinetic models to predict cooking losses. Identification of the parameters of the kinetic models and first validations were performed in a water bath. Afterwards, the performance of the combined model was determined in a fan-assisted oven under different air/steam conditions. Accurate knowledge of the heat transfer coefficient values and consideration of the retraction of the meat pieces are needed for the prediction of meat temperature. This is important since the temperature at the center of the product is often used to determine the cooking time. The combined model was also able to predict cooking losses from meat pieces of different sizes and subjected to different air/steam conditions. It was found that under the studied conditions, most of the water loss comes from the juice expelled by protein denaturation and contraction and not from evaporation.

  9. Inhibitory effect of organic acid salts on spoilage flora in culture medium and cured cooked meat products under commercial manufacturing conditions.

    Science.gov (United States)

    Drosinos, Eleftherios H; Mataragas, Marios; Kampani, Aikaterini; Kritikos, Dimitrios; Metaxopoulos, Ioannis

    2006-05-01

    Lactobacillus curvatus, isolated from a spoiled vacuum-packaged 'pariza' type meat product, was used to inoculate modified MRS broth containing sodium lactate, sodium acetate and potassium sorbate in different concentrations, alone or in inter se combinations. Two commercial preparations (MIX 1 and MIX 2) were also used containing combinations of the above antimicrobials. Results from the preservatives addition to the culture medium showed highest antimicrobial activity in the case of the sodium lactate (2%, 3% or 4%), sodium acetate (0.5%) and potassium sorbate (0.15%) combination. Results from the preservatives addition to two types of thermally processed meats showed that sodium lactate and the combination of sodium lactate, sodium acetate and potassium sorbate were the most effective; extending the products shelf life an additional 10 days. Finally, MIX 1 and MIX 2 suppressed the lactic acid bacteria (LAB) growth in the culture medium but not in the final product.

  10. Bacterial spoilage of meat and cured meat products.

    Science.gov (United States)

    Borch, E; Kant-Muermans, M L; Blixt, Y

    1996-11-01

    The influence of environmental factors (product composition and storage conditions) on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat (pork and beef) and cooked, cured meat products. The predominant bacteria associated with spoilage of refrigerated beef and pork, are Brochothrix thermosphacta, Carnobacterium spp., Enterobacteriaceae, Lactobacillus spp., Leuconostoc spp., Pseudomonas spp. and Shewanella putrefaciens. The main defects in meat are off-odours and off-flavours, but discolouration and gas production also occur. Bacteria associated with the spoilage of refrigerated meat products, causing defects such as sour off-flavours, discolouration, gas production, slime production and decrease in pH, consist of B. thermosphacta, Carnobacterium spp. Luctobacillus spp. Leuconostoc spp. and Weissella spp. Analysis of spoilage as measured by bacterial and chemical indicators is discussed. It is concluded that a multivariate approach based on spectra of chemical compounds, may be helpful in order to analyse spoilage, at least for spoilage caused by lactic acid bacteria. The consequences of bacteria bacteria interactions should be evaluated more.

  11. Improvement of 5 Synthetic Pigment with HPLC Method for the Determination of Cooked Meat Products%高效液相色谱法测定熟肉制品中5种合成色素

    Institute of Scientific and Technical Information of China (English)

    高慧; 汪洋; 王敏

    2016-01-01

    To establish a HPLC method for the determination of 5 kinds of synthetic pigment in cooked meat products, the selection of the maximum absorption wavelength of 5 synthetic pigment in the samples was deter-mined by high performance liquid chromatography analysis, after the degreasing of the cooked meat products and the pigment extraction. The obtained regression equations of 5 kinds of synthetic pigment showed a good lin-ear relationship (r>0.999) in 0.10μg/mL-50.0μg/mL linear range, with the detection limit of 0.035μg/mL-0.040μg/mL, and the relative standard deviation was between 0.79%to 1.30%. The samples were spiked with recovery experiment, and the absolute recoveries were in the range of 91.5%-101.0%. The method is simple, rapid, accurate, which is suitable for determination of the synthetic pigment in cooked meat products.%建立熟肉制品中5种合成色素的高效液相色谱法测定方法。熟肉制品经过脱脂后提取色素,选择样品中5种色素的最大吸收波长用高效液相色谱仪分析测定。在0.10μg/mL~50.0μg/mL线性范围内,所得5种合成色素的回归方程均呈较好的线性关系(r>0.999)。该方法的检出限为0.035μg/mL~0.040μg/mL,相对标准偏差在0.79%~1.30%之间。对样品进行加标回收试验,绝对回收率在91.5%~101.0%之间。本方法简便、快速、准确,适用于熟肉制品中合成色素的测定。

  12. Differences in textural properties of cooked caponized and broiler chicken breast meat.

    Science.gov (United States)

    U-Chupaj, J; Malila, Y; Gamonpilas, C; Kijroongrojana, K; Petracci, M; Benjakul, S; Visessanguan, W

    2017-07-01

    This study was aimed at evaluating textural properties of cooked chicken breast meats obtained from 3 production systems (conventional raising, feed modification, and caponization) and determining the relationship between instrumental parameters and sensory attributes associated with the texture of capon meat. Texture of cooked breast meats was determined using 3 instrumental methods: Warner-Bratzler Shear (WBS), texture profile analysis (TPA), and uniaxial compression (UC), and sensory analysis by trained panelists. The results indicated that cooked caponized meat showed the lowest values of WBS force, shear energy, hardness, Young's modulus of UC, and the 2 sensory attributes (firmness and number of chews) (P < 0.05). In contrast, springiness and juiciness were the highest in the caponized meat (P < 0.05), suggesting that capon meat was more tender and juicier than the others. Feed-modified chicken samples showed intermediate textural characteristics between the samples of capon and conventionally raised broiler. Pearson's correlation revealed that WBS force, shear energy, Young's modulus of UC, gumminess, and springiness were strongly correlated with 3 sensory attributes (firmness, number of chews, and juiciness). Partial least squares regression (PLSR) demonstrated that 72% of all sensory attributes for the first 2 PLSR components were explained by 36% of the instrumental parameters and the production systems. Loading and score plot illustrated that conventional raising contributed to a high degree of firmness and number of chews, and positively correlated with shear energy, WBS force, gumminess, hardness, and Young's modulus. Contrarily, caponization was negatively correlated with those sensory attributes. The univariate analysis indicated that firmness and number of chews were positively correlated with all instrumental parameters, except springiness. Juiciness was positively correlated with springiness but negatively correlated with the others. The study

  13. Volatiles in raw and cooked meat from lambs fed olive cake and linseed.

    Science.gov (United States)

    Gravador, R S; Serra, A; Luciano, G; Pennisi, P; Vasta, V; Mele, M; Pauselli, M; Priolo, A

    2015-04-01

    This study was conducted to determine the effects of feeding olive cake and linseed to lambs on the volatile organic compounds (VOCs) in raw and cooked meat. Four groups of eight male Appenninica lambs each were fed: conventional cereal-based concentrates (diet C), concentrates containing 20% on a dry matter (DM) basis of rolled linseed (diet L), concentrates containing 35% DM of stoned olive cake (diet OC), or concentrates containing both rolled linseed (10% DM) and stoned olive cake (17% DM; diet OCL). The longissimus dorsi muscle of each lamb was sampled at slaughter and was subjected to VOC profiling through the use of SPME-GC-MS. In the raw meat, the concentration of 3-methylpentanoic acid was higher in treatment C as compared with treatments L, OC and OCL (Pcake did not cause appreciable changes in the production of volatile organic compounds in lamb meat.

  14. 真空包装熟肉制品中的特定腐败微生物及其控制%Control of Specific Spoilage Organisms in Vacuum-Packaged Cooked Meat Products

    Institute of Scientific and Technical Information of China (English)

    韩衍青; 徐宝才; 徐幸莲; 周光宏

    2011-01-01

    Lactic acid bacteria have often been shown form the most important spoilage population of vaccum-pack-aged cooked meat products. Spoilage appears as drip formed, souring, gas formation and slime. The most common bac-terium isolated from spoilage products are Lactobaciillus sake, Lactobacillus curvatus, heterofermentative Leuconostoc mesenteroides and Weissella viridescens. After heat processing, almost all microbes disappeared, recontamination often occurred during cooling, slicing and vacuum-packaging. It has been demonstrated that ultra high pressure processing and utilization of bioprotective culture were effective methods to control the spoilage and some pathogen contamination of vac-uum-packaged cooked meat products.%真空包装低温熟肉制品的腐败变质主要是由乳酸菌引起的,腐败突出表现在出汁、产酸、产气、发粘4种感官腐败.主导腐败的微生物由清酒乳杆菌、弯曲乳杆菌、异型发酵的肠膜明串珠菌以及绿色魏斯菌等乳酸菌组成.在蒸煮阶段能够杀灭绝大多数微生物,腐败菌污染主要是在于后续的冷却、切片和真空包装阶段.采用超高压处理以及应用生物保护培养物,可以有效控制该类肉制品中的腐败微生物及部分致病微生物.

  15. Effects of freezing-thawing on sensory descriptive profiles of cooked poultry breast meat

    Science.gov (United States)

    Freezing is a common method used by consumers to extend meat shelf life and by researchers to allow for subsequent meat quality assessments and processing. However, the effects of freezing on the sensory quality of cooked poultry breast meat are not well documented. The objective of this study was t...

  16. Policy plan for the early approval for irradiated meat products and the promotion of irradiated meats in market

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Ju Woon [Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup (Korea, Republic of); Kim, Wang Geun [Ministry of Education, Science and Technology, Seoul (Korea, Republic of); Kim, Kyong Su [Dept. of Food and Nutrition, Chosun University, Gwangju (Korea, Republic of); Yook, Hong Sun [Dept. of Food and Nutrition, Chungnam National University, Daejeon (Korea, Republic of); Kim, Cheon Jei [Division of Animal Life Science, Konkuk University, Seoul (Korea, Republic of)

    2008-11-15

    The consumption of meat products is gradually being increased by the development of livestock raising technology, industrialized farm management and international trade. This increased consumption also created new market for ready-to-eat and ready-to-cook meat products. However, these convenience meat products can be easily contaminated during the processing and storage by pathogens, and there have been many reported cases of food borne illness by meats. One of the most effective methods for the decontamination of meat products is the radiation technology. Food irradiation was the established, well-recognized and safe sterilization method. Many other countries researched the effect of irradiation on the meat products and approved the irradiation. In this article, the effectiveness, the international acceptance, the economics and the research trend of irradiation on meat products have been reviewed. Also, the policy plans for the early approval of the irradiated meat products in Korea and the promotion policy of irradiated meats in market were discussed.

  17. 散装熟肉制品中单核细胞增生李斯特菌的定量风险评估%Quantitative risk assessment of Listeria monocytogenes in bulk cooked meat products

    Institute of Scientific and Technical Information of China (English)

    田静; 樊永祥; 刘秀梅

    2011-01-01

    目的 对我国散装熟肉制品中单核细胞增生李斯特菌(简称单增李斯特菌)的风险进行定量评估.方法 单增李斯特菌污染熟肉制品资料来源于2009年全国食源性疾病监测网,共涉及841份样品,对所有的841份样品进行了定性检验,另对其中的97份样品进行了定量检测;熟肉制品摄入量资料来源于2002年中国居民营养与健康调查的结果;收集国家统计局2008年监测点地区人口资料,估算不同年龄人口构成,作为评估不同人群疾病概率的基数.采用@Risk软件,按照危害识别、危害特征描述、暴露评估、风险特征描述等4个步骤定量评估0-4、5~64及65岁以上人群消费散装熟肉制品患李斯特菌病的风险,同时进行敏感性分析.结果 96.08%(808/841)的样品中单增李斯特菌的量<3 MPN/g(0.5 1g MPN/g),散装熟肉制品中单增李斯特菌浓度平均为-0.61 1g CFU/g,其90%可信区间为-1.22~0.46 1g CFU/g;推算我国0~4、5~64和65岁以上人群消费熟肉制品的份数分别为5.52×109、8.99×1010、1.01×1010;0~4、5~64及65岁以上人群消费散装熟肉制品每年引起每百万人患病的病例数的中位数分别为5.53×10-3、1.72×10-4、7.57×10-3.敏感性分析结果显示,零售时散装熟肉制品的污染情况、消费量、家庭贮存温度、家庭贮存时间及5℃的指数生长率与患病风险的关系均是正相关(r值分别为0.607、0.408、0.339、0.259、0.183,P值均<0.05).结论 我国散装熟肉制品具有引起单增李斯特菌病的风险;零售时散装熟肉制品中单增李斯特菌的污染情况对风险的影响最大.%Objective To conduct a quantitative risk assessment for Listeria monocytogenes in bulk cooked meat products in China.Methods The data on the contamination level of Listeria monocytogenes in cooked meat products was from national foodborne disease surveillance network.involving a total of 841samples.All the samples were

  18. Analysing and modelling the growth behaviour of Listeria monocytogenes on RTE cooked meat products after a high pressure treatment at 400 MPa

    DEFF Research Database (Denmark)

    Hereu, A.; Dalgaard, Paw; Garriga, M.

    2014-01-01

    Various predictive models are available for high pressure inactivation of Listeria monocytogenes in food, but currently available models do not consider the growth kinetics of surviving cells during the subsequent storage of products. Therefore, we characterised the growth of L. monocytogenes......) and subsequently stored at 4,8 and 12 degrees C. The Logistic model with delay was used to estimate lag phase (lambda) and maximum specific growth rate (mu(max)) values from the obtained growth curves. The effect of storage temperature on mu(max) and lambda was modelled using the Ratkowsky square root model...... of L. monocytogenes 100-fold (2-log) higher than the cell concentration prior to the pressure treatment was similar for the two studied physiological states of the inoculum. Two secondary models were necessary to describe the different growth behaviour of L. monocytogenes on ready-to-eat cooked ham...

  19. Volatile compounds in meat and meat products

    Directory of Open Access Journals (Sweden)

    Monika KOSOWSKA

    Full Text Available Abstract Meaty flavor is composed of a few hundreds of volatile compounds, only minor part of which are responsible for the characteristic odor. It is developed as a result of multi-directional reactions proceeding between non-volatile precursors contained in raw meat under the influence of temperature. The volatile compounds are generated upon: Maillard reactions, lipid oxidation, interactions between Maillard reaction products and lipid oxidation products as well as upon thiamine degradation. The developed flavor is determined by many factors associated with: raw material (breed, sex, diet and age of animal, conditions and process of slaughter, duration and conditions of meat storage, type of muscle, additives applied and the course of the technological process. The objective of this review article is to draw attention to the issue of volatile compounds characteristic for meat products and factors that affect their synthesis.

  20. 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;

    2009-01-01

    demonstrates that MAP can be used to inhibit growth of a psychrotolerant toxin producing Bacillus spp. during chill storage at 8 °C, and substantially reduce the risk of emetic food poisoning at abuse condition. Results are of relevance for improving safety of ready to eat processed chilled foods of extended...... and 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-history...

  1. Analysis on pathogenic bacteria contamination in homemade cooked meat products from catering service units%餐饮服务单位自制熟肉制品中致病菌污染情况分析

    Institute of Scientific and Technical Information of China (English)

    王剑平; 张瑞英; 马永华; 单宏; 高春霞; 程爱华

    2015-01-01

    通过试验了解餐饮服务单位自制熟肉制品的卫生状况,为畜禽产品质量安全风险评估提供重要信息,可有效预防食物中毒,保障饮食安全。分别按照食品微生物学检验方法检测沙门氏菌、志贺氏菌和金黄色葡萄球菌3种致病菌,并依据GB 2726—2005《熟肉制品卫生标准》对检测结果进行单指标评价判定。试验共检测样品160份,合格率为75.63%。结果表明,季节温湿度、餐饮单位业态类型、操作环境和人员的卫生状况是影响熟肉制品致病菌污染的重要因素,原材料和制作方式对污染情况无显著影响,餐饮服务单位和从业人员的卫生意识对熟肉制品的质量保证具有重要意义。%Inorder to understand the sanitation condititon of self-made cooked meat products from catering departments by trials,which providing information for risk assessment of livestock and poultry products, preventing food-poisoning and protect people's food security.Three pathogenic bacteria should be detected by the food microbiology method.Results dates were judged on the basis of GB 2726-2005“standard of cooked meat products”. Among the 160 collected samples, persent of pass is 75.63%. Result indicated that, temperature and humidity, enterprises scale,hygienic conditions of en-vironment and operators are playing important roles in contamination of pathogenic bacteria, and in the same time, the meat material and manufacture method are not so important. Hygiene awareness is the key factor of quality assurance.

  2. Functionality of enterococci in meat products.

    Science.gov (United States)

    Hugas, Marta; Garriga, M; Aymerich, M T

    2003-12-01

    The presence of enterococci in meat fermentation is a constant as reported in the literature. Despite the concern about pathogenicity of enterococci, recent studies point out that food and meat enterococci, especially Enterococcus faecium have a much lower pathogenicity potential than clinical strains. Enterococci possess a competitive advantage over other microbiota in meat fermentations, and many enterococci isolated from sausages have the ability to produce enterocins harbouring antimicrobial activity against pathogens and spoilage microorganisms of meat concern. The application of enterocins producing enterococci or their purified metabolites, as extra hurdles for preservation in sausage fermentation and in sliced-vacuum packed cooked meat products can be beneficial, preventing the outgrowth of Listeria monocytogenes and slime-producing lactic acid bacteria. Enterocins and bacteriocinogenic enterococci hold considerable promise as alternatives to traditional chemical preservatives and they could be exploited for the control of emergent pathogens in meat products. Their inhibitory effect can be increased when used in conjunction with particular physical and chemical processes, but current regulation is hampering the application of purified bacteriocins.

  3. Changes in endogenous bioactive compounds of Korean native chicken meat at different ages and during cooking.

    Science.gov (United States)

    Jayasena, Dinesh D; Jung, Samooel; Bae, Young Sik; Kim, Sun Hyo; Lee, Soo Kee; Lee, Jun Heon; Jo, Cheorun

    2014-07-01

    This study aimed to examine the effect of bird age on the contents of endogenous bioactive compounds, including carnosine, anserine, creatine, betaine, and carnitine, in meat from a certified meat-type commercial Korean native chicken strain (KNC; Woorimatdag). Additionally, the effects of the meat type (breast or leg meat) and the state of the meat (raw or cooked) were examined. Cocks of KNC were raised under similar standard commercial conditions at a commercial chicken farm. At various ages (10, 11, 12, 13, and 14 wk), breast and leg meats from a total of 10 birds from each age group were obtained. Raw and cooked meat samples were then prepared separately and analyzed for bioactive compounds. The age of the KNC had a significant effect only on the betaine content. The breast meat of KNC had higher amounts of carnosine and anserine but had lower amounts of betaine and carnitine than the leg meat (P bioactive compounds during cooking (P bioactive compounds in KNC meat, which can be useful for selection and breeding programs, and also for popularizing indigenous chicken meat.

  4. Chemical safety of meat and meat products.

    Science.gov (United States)

    Andrée, Sabine; Jira, W; Schwind, K-H; Wagner, H; Schwägele, F

    2010-09-01

    Since the Second World War the consumer behaviour in developed countries changed drastically. Primarily there existed the demand for sufficient food after a period of starvation, afterwards the desire for higher quality was arising, whereas today most people ask for safe and healthy food with high quality. Therefore a united approach comprising consistent standards, sound science and robust controls is required to ensure consumers' health and to maintain consumers' confidence and satisfaction. Chemical analysis along the whole food chain downstream (tracking) from primary production to the consumer and upstream (tracing) from the consumer to primary production is an important prerequisite to ensure food safety and quality. In this frame the focus of the following paper is the "chemical safety of meat and meat products" taking into account inorganic as well as organic residues and contaminants, the use of nitrite in meat products, the incidence of veterinary drugs, as well as a Failure Mode and Effect Analysis (FMEA) system assessing (prioritizing) vulnerable food chain steps to decrease or eliminate vulnerability.

  5. Environmental costs of meat production

    DEFF Research Database (Denmark)

    Nguyen, T Lan T; Hermansen, John Erik; Mogensen, Lisbeth

    2012-01-01

    This paper aims to address two questions: First, what is the real cost of meat to society if taking into account the environmental costs arising throughout the product life cycle; and second, whether and how the environmental costs related to meat production can be reduced. In addressing the issues......, we use pig meat production in the EU as a case study. The environmental costs of meat are displayed first as characterized results at different midpoint categories e.g. global warming, nature occupation, acidification, eutrophication, ecotoxicity, etc., and then aggregated into a single score using...

  6. Quality of cooked ground buffalo meat treated with the crude extracts of Moringa oleifera (Lam.) leaves.

    Science.gov (United States)

    Hazra, Suchandra; Biswas, Subhasish; Bhattacharyya, Debasish; Das, Sudip Kumar; Khan, Anupam

    2012-04-01

    The study was conducted to evaluate the physico-chemical, microbial and organoleptic qualities of cooked ground buffalo meat (GBM), treated with, 1, 1.5 and 2% levels of aqueous solution of crude extract of drumstick (Moringa oleifera) leaves. The meat samples treated with 1.5% crude extract of drumstick leaves significantly (P  0.05) difference was observed in juiciness, tenderness and overall acceptability scores between the treated meat samples.

  7. Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage.

    Science.gov (United States)

    Hong, Go-Eun; Kim, Ji-Han; Ahn, Su-Jin; Lee, Chi-Ho

    2015-01-01

    This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (psous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers.

  8. Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters.

    Science.gov (United States)

    Liu, Wenjie; Lanier, Tyre C; Osborne, Jason A

    2016-01-01

    Fat- and nonfat-containing meat gels structurally became coarser and porous by partial substitution of whey protein isolate for myofibrillar protein, creating a weaker texture plus greater cook loss (CL: fat+water) and expressible water (EW). Microstructure examinations revealed a tendency for fat to coalesce during cooking of the more coarse-structured gels. This tendency was unaffected by fat pre-emulsification prior to addition, arguing against a strong role of an interfacial protein film in stabilizing fat. Instead, a gel structure with evenly distributed small pores leads to lower CL and EW, thus controlling both water- and fat- holding since fat cannot readily permeate small water-filled hydrophilic pores. Only when large pores or continuous fissures are structurally present can water be released, allowing liquid fat to also migrate and coalesce. This changes the current paradigm of understanding regarding the mechanism of fat/water-holding in comminuted meat products: gel capillarity (gel structure), not fat emulsifying ability of protein, is the likely determining factor.

  9. Probiotic Meat Products and Nutrition

    Directory of Open Access Journals (Sweden)

    Sena Özbay Doğu

    2015-01-01

    Full Text Available Meat and meat products are the basic building blocks of nutrition and are recognized as good sources of high biological value proteins, group B vitamins, minerals as well as some other bioactive compounds. The trend today is the development of novel food for special health use, called functional food, to promote human health and well-being of consumers. The trends are based on either reducing the content of unhealthy substances (like salt or improving the content of substances with healthy benefits (like probiotics. Thus, it may also change the perspective of consumers towards meat products which associated with coronary artery disease. Meat is an ideal structure for probiotic microorganisms. Probiotic meat products are obtained by addition of probiotic to fermented meat products. These probiotic meat products are offered both healthy and improved taste and flavor, but also as safe food to consumer. Thus, when these probiotic meat products ensure flavor and nutritional to consumers, additionally they have a positive impact on their health.

  10. Sakacin Q produced by Lactobacillus curvatus ACU-1: functionality characterization and antilisterial activity on cooked meat surface.

    Science.gov (United States)

    Rivas, Franco P; Castro, Marcela P; Vallejo, Marisol; Marguet, Emilio; Campos, Carmen A

    2014-08-01

    This work was conducted to evaluate the antilisterial activity of sakacin Q produced by Lactobacillus curvatus ACU-1 on the surface of cooked pork meat. A genetic re-characterization of the producer strain and a study of the structural genes involved in bacteriocin production were carried out as complementary data. Studies indicated that the bacteriocin was not attached to the producer cells favoring pre-purifications steps. Bacteriocin effectiveness was not compromised by adsorption to meat and fat tissues. Several ways of dispensing the bacteriocin onto the meat surface, namely cell culture, cell free supernatant (CFS), a mixture of both and freeze-dried reconstituted CFS, were investigated. The use of the latter was the most effective one to control Listeria growth within studied systems. L. curvatus ACU-1 and its bacteriocin presented promising technological characteristics that made them suitable for meat biopreservation.

  11. Determination of volatile organic compounds responsible for flavour in cooked river buffalo meat

    Directory of Open Access Journals (Sweden)

    A. Di Luccia

    2010-02-01

    Full Text Available Flavour is an important consumer attractive that directly influences the success of food products on the market. The determination of odorous molecules and their identification allows to useful knowledge for producers to valorise their own products. Buffalo meat has a different chemical composition from pork and beef and requires some cautions in cooking and processing. This work aims at the identification of volatile molecules responsible for flavours in river buffalo meat. The determination was carried out by solid phase micro-extraction (SPME technique and analysed by gas chromatography coupled to mass spectrometry (GC-MS. The most relevant results were the higher odorous impact of buffalo meat and the higher content of sulphide compounds responsible for wild aroma respect to pork and beef. These results were obtained comparing the total area of peaks detected in every chromatogram. We have also found significant differences concerning the contents of pentadecane, 1-hexanol-2 ethyl, butanoic acid, furano-2-penthyl. The origin of volatile organic compounds and their influence on the river buffalo aromas were discussed.

  12. Meat production perspective in Yucatan

    Directory of Open Access Journals (Sweden)

    Victor M. Toledo-Lopez

    2011-12-01

    Full Text Available The evolution of meat production in Mexico during the last decade is the result of the complex interaction between different areas of livestock production and consumers’ preferences, being the former widely influenced by new tendencies and purchasing capacity. In Yucatan, there are two meat product processing plants. Yucatan’s research projects are basically focused to production, handling and genetics. This research is developed in Research Centers like Universidad Autonoma Yucatan’s Ciencias Biologicas Agropecuarias Campus, INIFAP Mococha, Instituto Tecnologico Conkal and Instituto Tecnologoco Merida. Many projects are inter-institutional and others by Cuerpos Academicos inside the institutions. Grants are provided by state, national or international dependencies. In the Instituto Tecnologico Merida research projects are on different animals’ meat quality and novel meat products.

  13. Halal authenticity issues in meat and meat products.

    Science.gov (United States)

    Nakyinsige, Khadijah; Man, Yaakob Bin Che; Sazili, Awis Qurni

    2012-07-01

    In the recent years, Muslims have become increasingly concerned about the meat they eat. Proper product description is very crucial for consumers to make informed choices and to ensure fair trade, particularly in the ever growing halal food market. Globally, Muslim consumers are concerned about a number of issues concerning meat and meat products such as pork substitution, undeclared blood plasma, use of prohibited ingredients, pork intestine casings and non-halal methods of slaughter. Analytical techniques which are appropriate and specific have been developed to deal with particular issues. The most suitable technique for any particular sample is often determined by the nature of the sample itself. This paper sets out to identify what makes meat halal, highlight the halal authenticity issues that occur in meat and meat products and provide an overview of the possible analytical methods for halal authentication of meat and meat products. Copyright © 2012 Elsevier Ltd. All rights reserved.

  14. Effect of plant extracts on physicochemical properties of chicken breast meat cooked using conventional electric oven or microwave.

    Science.gov (United States)

    Rababah, T M; Ereifej, K I; Al-Mahasneh, M A; Al-Rababah, M A

    2006-01-01

    This study evaluated effects of vacuum-infused fresh chicken breast meats with grape seed extracts, green tea extracts, or tertiary butyl hydroquinone on pH, texture, color, and thiobarbituric reactive substances after cooking using a microwave or conventional electric oven for 12 d storage at 5 degrees C. Thiobarbituric reactive substances values of uncooked (raw) chicken breast meats for 0 to 12 d of storage ranged from 1.12 to 3.5 mg of malonaldehyde/100 g of chicken. During 0 to 12 d of storage, thiobarbituric reactive substances values ranged from 2.50 to 7.80 and from 2.4 to 7.35 mg of malonaldehyde/100 g of chicken breast meat cooked by microwave and conventional electric oven, respectively. Meats cooked by microwave had higher redness and lower lightness values than those cooked by conventional electric oven. Also, meats cooked by microwave had higher maximum shear force, working of shear, hardness, springiness, cohesiveness, and chewiness values than meats cooked by conventional electric oven. Tertiary butyl hydroquinone was the most effective in raw and cooked meats in reducing lipid oxidation, followed by grape seed and green tea extracts. Plant extracts are effective in preventing undesirable changes in chemical properties in chicken breast meat caused by microwave and conventional electric oven cooking.

  15. Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat

    Science.gov (United States)

    Rašeta, M.; Mrdović, B.; Janković, V.; Bečkei, Z.; Lakićević, B.; Vidanović, D.; Polaček, V.

    2017-09-01

    This study aimed to determine Salmonella spp. prevalence in meat products, meat preparations and minced meat. Over a period of three years, a total of 300 samples were taken (100 RTE meat products, 100 meat preparations and 100 minced meat) and examined for the presence of Salmonella spp. Sampling was carried out at the warehouses of the food manufacturers. Salmonella spp. were not detected in RTE meat products, while 7% of semi-finished meat products (fresh sausages, grill meat formed and unformed) contained Salmonella, as did 18% of minced meats (minced pork II category, minced beef II category, mixed minced meat). The 25 Salmonella isolates obtained were examined for antibiotic resistance by the disk diffusion test, according to the NCCLS and CLSI guidelines. Isolates showed resistance to ampicillin and nalidixic acid (80%), tetracycline (72%), cefotaxime/clavulanic acid (48%), but not to gentamicin (8%) or trimethoprim/sulfamethoxazole (0%).

  16. The influence of a cooked meat meal on creatinine plasma concentration and creatinine clearance.

    OpenAIRE

    Mayersohn, M; Conrad, K A; Achari, R

    1983-01-01

    1 The influence of a meal containing cooked meat (225 g) on creatinine plasma concentration, creatinine urinary excretion and creatinine clearance was determined in six healthy male subjects. 2 The meat meal produced an average 52% increase in creatinine plasma concentration within 1.5 to 3.5 h after ingestion. The 24 h area under the creatinine plasma concentration-time curve increased by about 19%. Urinary creatinine excretion during 24 h increased by an average of 13%. Creatinine clearance...

  17. Effect of different fat level on microwave cooking properties of goat meat patties.

    Science.gov (United States)

    Das, Arun K; Rajkumar, V

    2013-12-01

    The study was carried out to evaluate the effect of various fat levels on the cooking and sensory properties of goat meat patties cooked by microwave energy. Goat meat patties were prepared with refined vegetable oil to get fat level of 5, 10, 15 and 20%. Each patty was cooked in a microwave oven with full power (700 W) operating at 2450 MHz to an internal temperature of 75-80 °C. pH value of raw patties with 5% fat level were lower compared to patties with 10, 15 and 20% fat level. Fat level did not affect emulsion stability of batter but it decreased as fat level increased. Microwave cooking time decreased as fat levels increased. With an increase in fat contents, protein and moisture in raw patties decreased and in cooked meat patties with 5% fat had higher protein and moisture content than those with more fat. Patties with 5% level showed lower cooking loss than other fat level. Water activity of patties was affected by fat level and patties with 15 and 20% fat had lower water activity than patties with 5 and 10% fat. As fat level increased, shear force value decreased indicating soft texture. Subjective colour evaluation indicated that 5% patties were darker and redder than patties with more fat. Sensory analysis revealed that goat meat patties with 5 and 10% fat had less flavour and juicer than patties with 15 and 20% fat. Goat meat patties with 20% fat were the juiciest. Tenderness and oiliness increased significantly with an increase in fat level. Patties with 15% fat were rated higher overall palatability than others.

  18. Probiotic Meat Products and Nutrition

    OpenAIRE

    Sena Özbay Doğu; Cemalettin Sarıçoban

    2015-01-01

    Meat and meat products are the basic building blocks of nutrition and are recognized as good sources of high biological value proteins, group B vitamins, minerals as well as some other bioactive compounds. The trend today is the development of novel food for special health use, called functional food, to promote human health and well-being of consumers. The trends are based on either reducing the content of unhealthy substances (like salt) or improving the content of substances with healthy b...

  19. 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

    NARCIS (Netherlands)

    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),

  20. Meat and meat products as a source of bioactive peptides

    Directory of Open Access Journals (Sweden)

    Alfonso Totosaus

    2016-12-01

    Full Text Available Meat is a high protein content food, with great nutritional and biological value. Meat protein hydrolysis begins with the muscle to meat conversion, during meat ageing. After slaughter, endogen enzymes are responsible of meat softening since myofibrillar anchorage proteins are degraded. Protein hydrolysis continues during food preparation. When meat reaches the stomach, pepsin is the first enzyme to interact. As the food travel trough out gastrointestinal tract, pancreatic enzymes degraded the remained protein and the peptidases made the final proteolysis process. The small proteins or peptides are the absorbed to the circulatory system and distributed to the rest of the body. Bioactive peptides activity of meat and meat products is anti-hypertensive mainly, where histidine, carnosine and anserine are the main peptides identified. Another peptide with anti-oxidant activity is glutathione. The content depends on animal species.

  1. 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. Copyright © 2014 Elsevier Ltd. All rights reserved.

  2. Moisture transport during cooking of meat: An analysis based on Flory-Rehner theory

    NARCIS (Netherlands)

    Sman, van der R.G.M.

    2007-01-01

    It is proposed that the moisture transport during cooking of meat can be described by the Flory¿Rehner theory of rubber-elasticity. This theory contains the essential physics to describe the transport of liquid moisture due to denaturation and shrinkage of the heated protein matrix. The validity of

  3. Modeling cooking of chicken meat in industrial tunnel ovens with the Flory-Rehner theory

    NARCIS (Netherlands)

    Sman, van der R.G.M.

    2013-01-01

    In this paper we present a numerical model describing the heat and mass transport during the cooking of chicken meat in industrial tunnels. The mass transport is driven by gradients in the swelling pressure, which is described by the Flory-Rehner theory, which relates to the water holding capacity (

  4. Chemicals in Meat Cooked at High Temperatures and Cancer Risk

    Science.gov (United States)

    ... meats? What research is being conducted on the relationship between the consumption of HCAs and PAHs and cancer risk in ... 20 ). What research is being conducted on the relationship between the consumption of HCAs and PAHs and cancer risk in ...

  5. Improving functional value of meat products.

    Science.gov (United States)

    Zhang, Wangang; Xiao, Shan; Samaraweera, Himali; Lee, Eun Joo; Ahn, Dong U

    2010-09-01

    In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.

  6. Inhibition of growth of nonproteolytic Clostridium botulinum type B in sous vide cooked meat products is achieved by using thermal processing but not nisin.

    Science.gov (United States)

    Lindström, M; Mokkila, M; Skyttä, E; Hyytiä-Trees, E; Lähteenmäki, L; Hielm, S; Ahvenainen, R; Korkeala, H

    2001-06-01

    The safety of refrigerated processed foods of extended durability (REPFEDs) with respect to nonproteolytic Clostridium botulinum is under continuous evaluation. In the present study, mild (P7.0(85.0) values 0 to 2 min [P, pasteurization value; z-value 7.0 degrees C; reference temperature 85.0 degrees C]) and increased (P7.0(85.0) values 67 to 515 min) heat treatments were evaluated in relation to survival of nonproteolytic C. botulinum type B spores in sous vide processed ground beef and pork cubes. The use of two concentrations of nisin in inhibition of growth and toxin production by nonproteolytic C. botulinum in the same products was also evaluated. A total of 96 samples were heat processed and analyzed for C. botulinum by BoNT/B gene-specific polmerase chain reaction and for botulinum toxin by a mouse bioassay after storage of 14 to 28 days at 4 and 8 degrees C. Predictably, after mild processing all samples of both products showed botulinal growth, and one ground beef sample became toxic at 8 degrees C. The increased heat processing, equivalent to 67 min at 85 degrees C. resulted in growth but not toxin production of C. botulinum in one ground beef sample in 21 days at 8 degrees C: in the pork cube samples no growth was detected. The increased heating of both products resulted in higher sensory quality than the milder heat treatment. Nisin did not inhibit the growth of nonproteolytic C. botulinum in either product; growth was detected in both products at 4 and 8 degrees C, and ground beef became toxic with all nisin levels within 21 to 28 days at 8 degrees C. Aerobic and lactic acid bacterial counts were reduced by the addition of nisin at 4 degrees C. The study demonstrates that the mild processing temperatures commonly employed in sous vide technology do not eliminate nonproteolytic C. botulinum type B spores. The intensity of each heat treatment needs to be carefully evaluated individually for each product to ensure product safety in relation to

  7. Burden of diseases estimates associated to different red meat cooking practices

    DEFF Research Database (Denmark)

    Berjia, Firew Lemma; Poulsen, Morten; Nauta, Maarten

    2014-01-01

    , affected population, intake and dose–response data are obtained by literature survey. The selected endpoints are four types of cancer: colorectal, prostate, breast and pancreatic. The burden of disease per cooking practice, endpoint, sex and age is estimated in the Danish population, using disability......The burden of disease estimate has been performed for diseases attributable to nutritional deficiency, foodborne pathogens, the environment, infection and other factors. However, the burden of disease estimate attributable to different food processing practices has not been investigated before....... The aim of this study is to compare the burden of disease estimate attributed to red meat consumption processed using different cooking practices.The red meat cooking practices were categorized into three: (A) barbecuing/grilling; (B) frying/broiling and (C) roasting/baking. The associated endpoints...

  8. Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking.

    Science.gov (United States)

    Zhang, Yanjun; Henning, Susanne M; Lee, Ru-Po; Huang, Jianjun; Zerlin, Alona; Li, Zhaoping; Heber, David

    2015-05-01

    Spices are rich in natural antioxidants and have been shown to be potent inhibitors of lipid peroxidation during cooking of meat. Turmeric contains unique conjugated curcuminoids with strong antioxidant activity. Piperine, one of the main constituents of black pepper, is known to increase the bioavailability of curcuminoids in mouse and human studies when consumed with turmeric. We investigated whether adding black pepper to turmeric powder may further inhibit lipid peroxidation when added to meat patties prior to cooking. The addition of black pepper to turmeric significantly decreased the lipid peroxidation in hamburger meat. When investigating the antioxidant activity of the main chemical markers, we determined that piperine did not exhibit any antioxidant activity. Therefore, we conclude that other black pepper ingredients are responsible for the increased antioxidant activity of combining black pepper with turmeric powder.

  9. Detection of horse meat contamination in raw and heat-processed meat products.

    Science.gov (United States)

    Hsieh, Yun-Hwa P; Ofori, Jack A

    2014-12-31

    Europe's recent problems with the adulteration of beef products with horse meat highlight the need for a reliable method for detecting horse meat in food for human consumption. The objective of this study was therefore to develop a reliable monoclonal antibody (mAb) based enzyme-linked immunosorbent assay (ELISA) for horse meat detection. Two mAbs, H3E3 (IgG2b) and H4E7 (IgG2a), were characterized as horse-selective, and competitive ELISAs (cELISAs) employing these mAbs were developed. The cELISAs were found to be capable of detecting levels as low as 1% of horse meat in raw, cooked, and autoclaved ground beef or pork, being useful analytical tools for addressing the health, economic, and ethical concerns associated with adulterating meat products with horse meat. However, due to cross-reaction with raw poultry meat, it is recommended that samples be heated (100 °C for 15 min) prior to analysis to eliminate possible false-positive results.

  10. Technological suitability of transglutaminase preparations in the production of cooked ham

    Directory of Open Access Journals (Sweden)

    Jan Pyrcz

    2012-12-01

    Full Text Available The aim of this study was to determine effect of replacing the phosphates by the preparations containing transglutaminase enzyme on the quality of cooked ham. Accepted factors of technological variability, preparation raw material (in whole or in muscle trimmings below, the curing brine injection level (30 or 40% and two types of enzyme transglutaminase preparations slightly differentiate sensory desirability, but also physical and chemical properties of cooked hams. In spite of the transglutaminase preparations used in the experiment the reduction of cooking loss was not significantly affect and the improving the tastiness, their technological usefulness in cooked ham production is satisfactory. The beneficial effect of the impact of transglutaminase preparations can be particularly seen in the case of products derived from trimmings. Thanks to these preparations raw meat with less technological suitability or cooking can be used to produce high quality products.

  11. Oxysterol content in selected meats and meat products

    Directory of Open Access Journals (Sweden)

    Dorota Derewiaka

    2009-09-01

    Full Text Available 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, derivatization and determination by gas chromatography coupled with mass spectrometer. Results. The content of cholesterol oxidation products in meats and meat products after heat treatment (17.5 to 34.9 µg/g of fat was statistically higher than before frying (2.2 to 10.7 µg/g of fat. Raw meats and processed meat products contained mainly cholesterol oxidation products which equalled from 1.0 to 8.3% of cholesterol content. In fried meats and meat products has been found phytosterol oxidation products (0.1-1.7 µg/g of fat but only in small amounts. Conclusions. The increase in the content of phytosterol oxidation products in analysed meat samples after frying was probably the result of intensive phytosterol oxidation included in the rapeseed oil, also induced by haeme dyes within meat. From the results of the samples analyzed, it seems that multiple parameters are associated with the formation of oxysterols. Further studies should be performed to identify the factors e.g. water content, pro-oxidants, exposure to light, storage time and conditions, that may affect oxysterol formation during home frying.

  12. 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.

  13. Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.

    Science.gov (United States)

    Roldan, Mar; Loebner, Jürgen; Degen, Julia; Henle, Thomas; Antequera, Teresa; Ruiz-Carrascal, Jorge

    2015-02-01

    The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied. FES reduced cooking loss and increased water content in sous-vide samples. FES and cooking method showed a marked effect on browning development, both on the meat surface and within. FES led to tougher and chewier texture in sous-vide cooked lamb, and enhanced flavour scores of sous-vide samples more markedly than in roasted ones. FES added meat showed higher contents of furosine; 1,2-dicarbonyl compounds and 5-hydroxymethylfurfural did not reach detectable levels. N-ε-carboxymethyllysine amounts were rather low and not influenced by the studied factors. Cooked meat seems to be a minor dietary source of MR products, regardless the presence of reducing sugars and the cooking method. Copyright © 2014 Elsevier Ltd. All rights reserved.

  14. 熟肉制品中人工合成色素含量的高效液相色谱测定法%Determination of artificial pigments in cooked meat products by HPLC

    Institute of Scientific and Technical Information of China (English)

    雷霖

    2013-01-01

    [Objective] To establish a method for determination of four artificial pigments in cooked meat products by HPLC. [Methods] VARIAN ODS (250mm ×4.6 mm, 5 μm) was used as the chromatographic column, and the mobile phase was metha-nol : ammonium acetate (0. 02 nmol/L) with gradient elution. The flow rate was 1. 0 ml/min, the detection wavelength was at 428-527 nm, and the column temperature was 40 ℃. UV detector was applied for detection. [Results]The linearity range of four artificial pigments was 0.1-5 μg/ml, all correlation coefficients were high than 0.999, the relative standard deviation(RSD) was 1.2%-3.4% , and the average recovery was 84.5%-90. 1%. The lowest detection limit of tartrazine, carmine, sunset yellow and fancy red was 0. 3 mg/kg, 0.3 mg/kg, 0. 15 mg/kg and 0. 15 mg/kg, respectively. [ Conclusion]This method has good sensitivity , precision and accuracy, which can meet the requirement of determination.%目的 建立检测熟肉制品中4种人工合成色素的高效液相色谱法.方法 以VARIAN ODS(250 mm ×4.6 mm,5 m)为色谱柱,甲醇:乙酸铵(0.02nmol/L)为流动相,经梯度洗脱分离.流速1.0 ml/min,检测波长为428~527 nm,柱温为40℃,紫外检测器检测.结果 4种人工合成色素浓度在0.1~5μg/mL范围内呈良好的线性关系,回归系数均大于0.999,相对标准偏差(RSD)=1.2%~3.4%,平均回收率为84.5% ~90.1%.最低检出限分别为柠檬黄0.3 mg/kg,胭脂红0.3 mg/kg,日落黄0.15 mg/kg,诱惑红0.15 mg/kg.结论 实验结果表明该方法灵敏度高,精密度和准确度好,能满足测定要求.

  15. Additives In Meat and Poultry Products

    Science.gov (United States)

    ... Viewer (JSR 286) Actions ${title} Loading... Additives in Meat and Poultry Products People have been using food additives for thousands ... may be used in canned hams or jellied meat products. HUMECTANT - substance added to foods to help retain ...

  16. Effect of probiotic thermotolerant lactic bacteria on the physicochemical, microbiological and sensorial characteristics of cooked meat batters

    Directory of Open Access Journals (Sweden)

    Nallely Saucedo-Briviesca

    2017-07-01

    Full Text Available Some lactic acid bacteria (LAB can overexpress heat shock proteins and thus survive the heat treatment of meat products. The objective of this work was the effect of probiotic thermotolerant lactic acid bacteria on the physicochemical, microbiological and sensorial characteristics in a meat batter. Two thermotolerant probiotic lactic bacteria were used: Pediococcus pentosaceus and Enterococcus faecium, which were inoculated to 5% in a meat batter, another batter was made with the mixture of both strains; a batter without bacteria was the control. Both physicochemical and microbiological analyses were performed at day 1, 6, 13 and 16. At day 1 a discriminatory sensory evaluation was performed. The results show that the stability to cooking, expressible moisture, hardness and cohesion increased during storage in the batters inoculated with the 2 strains of LAB. The LAB increased in the inoculated meat batters and the coliforms decreased overall, when the strain mixture was used, the inhibition was total at day 6. Sensory analysis showed that judges detect when E. faecium are inoculated. Thermotolerant BALs can be used as functional ingredients in meat batters and improve physical-chemical and microbiological characteristics.

  17. Sensory evaluation and cooking loss of meat of broiler chicken fed probiotics and thyme essential oil

    OpenAIRE

    Ebrahim Alfaig; Maria Angelovičova; Martin Kral; Ondrej Bučko; Maria Walczycka

    2014-01-01

    A study was conducted to determine the effect of probiotics and thyme essential oil (TEO) as feed additives on the sensory attributes, cooking loss and the texture of broiler chicken meat. Day-old broilers Ross 308  (n = 400) were randomly divided into four groups based on the feed supplement as follows: control, probiotics 0.05%, TEO 0.05% and combination of probiotics and TEO, while the fattening period was 42 days. Warner Bratzler shear force, cooking loss and the following sensory attribu...

  18. 9 CFR 319.761 - Potted meat food product and deviled meat food product.

    Science.gov (United States)

    2010-01-01

    .... “Potted Meat Food Product” and “Deviled Meat Food Product” shall not contain cereal, vegetable flour... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION...

  19. 9 CFR 317.308 - Labeling of meat or meat food products with number of servings.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Labeling of meat or meat food products... Nutrition Labeling § 317.308 Labeling of meat or meat food products with number of servings. The label of any package of a meat or meat food product that bears a representation as to the number of servings...

  20. Sodium nitrite residue monitoring result analysis in 159 samples of cooked meat products in bulk in ;Yangxin County%阳新县159份散装熟肉制品亚硝酸盐残留量监测结果分析

    Institute of Scientific and Technical Information of China (English)

    赵新慧; 周海宏

    2014-01-01

    目的:了解阳新县熟肉制品中亚硝酸盐残留量,为加强食品安全风险评估提供科学依据。方法收集阳新县2011-2013年农贸市场、夜市路边摊、熟食连锁店的各类熟肉监测样品159份进行统计学分析。结果2011-2013年共监测样品159份,合格率83.0%,各年度合格率分别为69.1%、86.9%、93.1%,合格率呈逐年升高趋势。不同商家熟肉制品亚硝酸盐含量有差异,熟食连锁店合格率为100%,农贸市场及夜市路边摊合格率较低。不同种类熟肉制品中,肉灌肠及腊肉制品亚硝酸盐含量合格率低,为71.7%,烧烤及油炸类食品合格率稍高。结论阳新县熟肉制品中亚硝酸盐残留量合格率逐年升高,以熟食连锁店合格率最高,但总体合格率只达到83.0%,情况不容乐观,需相关部门加大监管力度,提高熟肉制品的食用安全,确保消费者的身体健康。%Objective To know the nitrite residue in meat products and provide scientific basis for strengthening the food safety risk assessment in Yangxin County .Methods Farmers market , night market stalls , food chain,and all kinds of cooked which were a total of 159 monitoring samples in Yangxin County from 2011 to 2013 was collected for statistical analysis .Results 159 food samples were tested From 2011 to 2013, 83%pass rate, each year the qualified rate respectively was 69.1%, 86.9%, 93.1%, the qualified rate is increasing year by year .There are differences between different businesses of cooked meat products nitrite content , food chain , the qualified rate is 100%, the farmers market and night market stalls low qualification rate .In different kinds of cooked meat products , meat and meat products with low qualified rate of nitrite , which is 71.7%, barbecue and fried food qualified rate slightly higher .Conclusions The nitrite residue qualified rate in meat products in Yangxin County is increasing year by year

  1. 19 CFR 4.72 - Inspection of meat, meat-food products, and inedible fats.

    Science.gov (United States)

    2010-04-01

    ... 19 Customs Duties 1 2010-04-01 2010-04-01 false Inspection of meat, meat-food products, and... Inspection of meat, meat-food products, and inedible fats. (a) No clearance shall be granted to any vessel carrying meat or meat-food products, as defined and classified by the U.S. Department of Agriculture, Food...

  2. Meat Production and Market in Italy

    Directory of Open Access Journals (Sweden)

    Giulio Cozzi

    2003-06-01

    Full Text Available Aim of this review was to describe the Italian meat production and market.The weight of Italian meat production in terms of the national agriculture gross domestic product (GDP is around the 25%. The present review will analyze the market and the productive systems of the main types of meat sold in the Italian market focusing the attention on their strength and weakness points as well as the possible future developments. The final part of the article will evaluate the recent trends of consumptions for the different meat in Italy as well as the expectations of the Italian consumer when buying meat products.

  3. DNA-based authentication method for detection of yak (Bos grunniens) in meat products.

    Science.gov (United States)

    Wang, Ping; Hu, Yue; Yang, Hairong; Han, Jiangxun; Zhao, Yongsheng; Chen, Ying

    2013-01-01

    A TaqMan probe real-time PCR method was developed for rapid detection of yak component in raw and cooked meat products. Specific primers and TaqMan probes of yak (Bos grunniens) were designed in the cytochrome b gene. The specificity of the method was evaluated using pure meat of eight yak breeds (Jiulong, Qinghai plateau, Maiwa, Gannan, Bazhou, Sibu, Zhongdian, and Jiali) samples and nine non-Bos grunniens animals (sheep, goat, pig, chicken, cattle, water buffalo, donkey, horse, and rabbit). DNA showed no cross-reaction with non-Bos grunniens animal DNA. This method proved to be sensitive in detecting the presence of low levels of target DNA obtained from 0.001% (w/w) component in a mixed meat sample. The method also successfully identified commercial yak meat products. The results showed that some yak meat might be involved in business fraud by using cattle meat (in this paper, cattle meat means meat of Bos taurus) instead of yak meat. In conclusion, real-time PCR assay used in this study was shown to be a rapid and sensitive method for detection of yak DNA in fresh meat and cooked meat products.

  4. Variations in land requirements for meat production

    NARCIS (Netherlands)

    Elferink, E.V.; Nonhebel, S.

    2007-01-01

    Production of meat requires substantial amounts of feed grains which in turn require vast amounts of land. Future population growth and increase in consumption will raise the demand for meat and with it the land required for meat production. This paper analyses the various factors that affect land r

  5. Variations in land requirements for meat production

    NARCIS (Netherlands)

    Elferink, E. V.; Nonhebel, S.

    2007-01-01

    Production of meat requires substantial amounts of feed grains which in turn require vast amounts of land. Future population growth and increase in consumption will raise the demand for meat and with it the land required for meat production. This paper analyses the various factors that affect land r

  6. Effect of cooking and supplementation with different kinds of meats on the nutritional value of mash (Vigna mungo).

    Science.gov (United States)

    Bhatty, N; Gilani, A H; Nagra, S A

    2000-05-01

    The study was conducted to determine the nutritional value of mash (Vigna mungo) in raw and cooked forms and as effected by supplementation with different kind of meat, i.e. poultry, mutton and beef at 10, 15 and 20% levels. Nutritional assessment of all mash-containing diets (without or with supplementation) was made by chemical analysis as well as through rat assay. Mash contained 23.83% protein. Cooking resulted in minor changes in nutrients. Mash had 1.79% lysine which was reduced by 35% on cooking. All other amino acids also showed losses during cooking. Protein efficiency ratio (PER) of diet containing raw mash was 1.9% and cooking improved it to 2.8%. True digestibility (TD) also showed a significant improvement. Supplementation of mash with different kinds of meat did not improve the PER significantly over unsupplemented diet containing cooked mash only. TD, however, was improved from 74.89% in cooked to 75.58-87.06% in supplemented diets. Similarly net protein utilization (NPU), as a result of meat supplementation, improved from 43.54% in cooked to 42.88%-51.96%. Higher PER, TD and NPU values were observed in diets containing mash supplemented with 20% level of different meats.

  7. Microorganism Reduction Methods in Meat Products

    OpenAIRE

    ZÁHOROVÁ, Jana

    2011-01-01

    In Bachelor thesis I deal with a theme of the influences on the reduction of microorganisms of meat products. First, I focused on the characteristics of individual organisms, the factors affecting their growth, incidence of microorganisms in meat, forms of microbial degradation and contamination of meat microorganisms in slaughterhouses. The next section deals with the means to fight against microorganisms and methods which can reduce their presence in meat products. In the end there is menti...

  8. A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training.

    Science.gov (United States)

    Garrido, Mª Dolores; Egea, Macarena; Linares, Mª Belén; Martínez, Beatriz; Viera, Ceferina; Rubio, Begoña; Borrisser-Pairó, Francesc

    2016-12-01

    This study represents a proposal for training sensory panels in androstenone (AND) perception in meat and meat products. The procedure consists of four main parts: (1) selection and training of a sensory panel (11 panelists) using standards with Vaseline oil media as carriers of AND and skatole (SKA); (2) developing a training method AND detection in meat; (3) dry cured meat product and (4) cooked meat product. All candidates were able to distinguish between AND, SKA and AND+SKA in Vaseline oil, order AND solutions with different concentrations and classify them in the three categories: low, medium and high. The panel was able to differentiate the meat in the three categories, but only the high level in meat products. Due to the individual features in AND perception, specific training for each type of product is required. Copyright © 2016 Elsevier Ltd. All rights reserved.

  9. Improvement of cooking quality and gel formation capacity of Bombay duck (Harpodon nehereus) fish meat.

    Science.gov (United States)

    Rupsankar, Chakrabarti

    2010-10-01

    High moisture content (89%) along with high enzymatic and bacteriological activity in Bombay duck (Harpodon nehereus) meat are responsible for short shelf life and disintegration of meat in cooking. Minimum solubility was at pH 5 (iso-electric point) of muscle protein. Citric acid- sodium citrate buffer (pH 5) with 0.2% potassium sorbate was very effective in reducing moisture in dressed fish and in increasing shelf life up to 4 days at ambient temperature (25-28 °C). Reduction in moisture in meat improved its cooking quality and gel formation capacity with increased protein content. Fish meat contained 1.0-1.5% NaCl and produced stronger gel by using 2% NaCl than conventionally prepared gel with 4% NaCl. Washing fish mince with cold water followed by pressing at pH 5, gave fish cake with more salt soluble protein and better gel strength (>500 gcm) than the same operation done at ambient temperature.

  10. Effects of dietary oregano essential oil and vitamin E on the lipid oxidation stability of cooked chicken breast meat.

    Science.gov (United States)

    Avila-Ramos, F; Pro-Martínez, A; Sosa-Montes, E; Cuca-García, J M; Becerril-Pérez, C M; Figueroa-Velasco, J L; Narciso-Gaytán, C

    2012-02-01

    The antioxidant effect of oregano essential oil and vitamin E was evaluated in cooked chicken breast meat. In total, 480 broilers were randomly assigned to 6 treatments and 4 replications. Broilers were raised with a corn-soybean meal diet including either crude soybean oil or acidulated soybean oil soapstock, each supplemented with vitamin E at 10 or 100 mg or oregano essential oil at 100 mg/kg of feed. At 42 d, broilers were slaughtered and their breast meat was prepared into strips (1.5 × 10 cm) or patties (150 g). Fatty acid composition of the muscle was determined. For lipid oxidation stability, both meat strips and patties were cooked to an internal temperature of 74°C and malonaldehyde contents were assessed during 0, 3, 6, and 9 d of storage at 4°C. Each storage day had 4 replications per treatment. The meat lipid oxidative stability was estimated by content of malonaldehyde values. Results showed that feed consumption, weight gain, and feed conversion were not affected by the dietary oils or antioxidants, except for the mortality in acidulated soybean oil soapstock with the 10-mg vitamin E treatment. The fatty acid composition of the meat was similar between the 2 diets given the same antioxidant supplement. The oxidation stability of meat lipids in both types of meats showed a significant (P oregano essential oil, and then the 100-mg vitamin E treatment at 9 d of storage, whereas the value of oregano essential oil in the acidulated soybean oil soapstock diet was the highest, followed by the 10-mg vitamin E, and then the 100-mg vitamin E treatment during the 9 d of storage. In conclusion, the dietary oils and antioxidants used can be included in broiler diets without negative effects on their productivity. The antioxidant effect of vitamin E was higher with a higher supplementation level, regardless of the oil treatment, whereas the antioxidant effect of oregano essential oil was better in crude soybean oil than in the acidulated soybean oil soapstock

  11. 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.

  12. Combination of NMR and MRI quantitation of moisture and structure changes for convection cooking of fresh chicken meat.

    Science.gov (United States)

    Shaarani, Sharifudin Md; Nott, Kevin P; Hall, Laurance D

    2006-03-01

    This study demonstrates that a combination of bulk NMR and magnetic resonance imaging measurements of the T(2)-values of water protons can be used to determine the heat-induced changes in the structure and moisture content of fresh chicken meat which had been cooked in a convection oven at 200°C for a range of times. The gravimetric moisture content was also determined for both the raw and cooked meat. Multi-exponential fitting of the bulk NMR T(2) relaxation time data demonstrated three distinct water populations T(21) (39-43ms), T(22) (82-99ms) and T(23) (2-3ms) for raw meat which changed to 18-31ms (T(21)), 61-208ms (T(22)) and 3-7ms (T(23)) after the meat had been cooked. The T(1) and T(2) values obtained by MRI for cooked meat decreased progressively with increased heating time. There are highly significant correlations between the T(2) values from MRI and the T(21) values from bulk NMR measurements of cooked meat (r=0.986; p<0.01), and also between the normalised M(0) values from MRI and the gravimetric moisture content (r=0.953; p<0.01).

  13. Chinese ethnic meat products: Continuity and development.

    Science.gov (United States)

    Zeng, Weicai; Wen, Wenting; Deng, Yue; Tian, Yuanyuan; Sun, Honghu; Sun, Qun

    2016-10-01

    With their distinctive sensory characterizations and unique processing technologies, Chinese ethnic meat products possess great potential for development and continuity in modern China's meat industry. Due to the greater demand for meat products and higher quality and safety concerns in economically fast growing China, the development and continuity of ethnic meat products face its own unique challenges. In this review, the classification of typical ethnic products and their characteristics, and the research progress on their quality and processing technologies are discussed. The application of innovative and green technologies to improve the safety and quality of ethnic meat products for greater industrialization and sustainable development is highlighted. Furthermore, the strategy for promoting the production of Chinese ethnic meat products during the next five years is presented. Copyright © 2016 Elsevier Ltd. All rights reserved.

  14. Perspectives in production of functional meat products

    Science.gov (United States)

    Vasilev, D.; Glišić, M.; Janković, V.; Dimitrijević, M.; Karabasil, N.; Suvajdžić, B.; Teodorović, V.

    2017-09-01

    The meat industry has met new challenges since the World Health Organization classified processed meat in carcinogenic Group 1. In relation to this, the functional food concept in meat processing has gained importance, especially in reducing carcinogenic N-nitroso compounds and polycyclic aromatic hydrocarbons (PAHs) as an additional imperative, apart from the usual fat and salt reduction and product enrichment with functional ingredients. PAH reduction relies on control of the smoking process, but there is also a possibility they could be degraded by means of probiotic microorganisms or spices. The reduction of N-nitroso compounds could be provided by lowering the amount of added nitrite/nitrate, using substitutes for these chemicals, and/or by preventing conditions for the creation of N-nitroso compounds. Nevertheless, fat and salt reductions still remain topical, and rely mostly on the use of functional ingredients as their substitutes.

  15. 9 CFR 317.300 - Nutrition labeling of meat or meat food products.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Nutrition labeling of meat or meat..., DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION... Labeling § 317.300 Nutrition labeling of meat or meat food products. (a) Nutrition labeling shall be...

  16. Identification and quantification of turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics.

    Science.gov (United States)

    Alamprese, Cristina; Amigo, José Manuel; Casiraghi, Ernestina; Engelsen, Søren Balling

    2016-11-01

    This work aims at the development of a method based on FT-NIR spectroscopy and multivariate analysis for the identification and quantification of minced beef meat adulteration with turkey meat. Samples were analyzed as raw, frozen-thawed and cooked. Different multivariate regression and class-modeling strategies were evaluated. PLS regression models with R(2) in prediction higher than 0.884 and RMSEP lower than 10.8% were developed. PLS-DA applied to discriminate each type of sample in two classes (adulteration threshold=20%) showed values of sensitivity and specificity in prediction higher than 0.84 and 0.76, respectively. Thus, the study demonstrates that FT-NIR spectroscopy coupled with suitable chemometric strategies is a reliable tool for the identification and quantification of minced beef adulteration with turkey meat not only in fresh products, but also in frozen-thawed and cooked samples. This achievement is of crucial importance in the meat industry due to the increasing number of processed meat products, in which technological treatments can mask a possible inter-species adulteration.

  17. Monitoring and evaluation for harmful factors in cooked meat products from catering industry of Henan province in 2012%2012年河南省餐饮业熟肉制品危害因素监测及评价

    Institute of Scientific and Technical Information of China (English)

    付玉生; 李永利; 胡巅; 王爱月; 翟文慧

    2013-01-01

    Objective:To understand the main harmful factors and contamination level of cooked meat products from catering industry in Henan province.Methods:Some cooked meat products were collected from restaurants and hotels in 18 province-administrated cities and some counties of Henan province,followed by detection for nitrite,synthetic colors and pathogens in the products according to national food safety standards.Results:A total of 288products samples were detected,and the pass rate was 92.01%.The pass rate of nitrite was 93.40%,while the positive rate was 90.63%.There was no statistical difference in the nitrite pass rates between large hotels and small restaurants,cities and counties,as well as among different cooked meat products.Sunset yellow,tartrazine,carminum,allura red and levogyre were not found in these products samples.The positive rate of sulfadimidine was 17.71%,all qualified.The positive rate of staphylococcus was 1.39%,while that of Salmonella andShigella was 0%.Conclusion:The cooked meat products had high qualified rate in catering industry of Henan province,and the main harmful factors were excessive nitrite and pathogen pollution.%目的:了解河南省餐饮业熟肉制品主要危害因素及污染程度.方法:采集全省18个地级市及部分县餐饮业熟肉制品,采用国标规定的方法对熟肉制品中亚硝酸盐、合成色素、兽药残留致病菌进行检测.结果:共检测样品288份,总合格率92.01%;其中,亚硝酸盐合格率93.40%,检出率90.63%,大中小型饭店之间、市区与县区饭店之间、不同熟肉制品之间亚硝酸盐合格率差异均无统计学意义;日落黄、柠檬黄、胭脂红、诱惑红、氯霉素未检出;磺胺二甲嘧啶检出率17.71%,全部合格;金黄色葡萄球菌检出率1.39%,沙门氏菌及志贺氏菌未检出.结论:本省餐饮业熟肉制品合格率较高,其主要危害因素为亚硝酸盐过量添加及致病菌污染.

  18. Significance of authenticity in meat and meat products in Iran

    Directory of Open Access Journals (Sweden)

    Tahereh Rezazadeh

    2014-06-01

    Full Text Available 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 the identification of pig ( base pair, donkey (325 base pair, chicken (391 base pair, sheep (499 base pair, horse (607 base pair, soya (707 base pair and bovine (853 base pair by Polymerase chain reaction. Following PCR, expected,, , 499,,  and  base pair fragments were detectable in pig, donkey, chicken, sheep, horse, soya and bovine, respectively. This protocol can be used for identification of raw and processed meat products in various animal species for replication to regulatory obligations for meat species safety in Iran.

  19. Factors affecting the water holding capacity of red meat products: a review of recent research advances.

    Science.gov (United States)

    Cheng, Qiaofen; Sun, Da-Wen

    2008-02-01

    The water holding capacity of meat products is a very important quality attribute which has an influence on product yield, which in turn has economic implications, but is also important in terms of eating quality. A number of pre-and post-mortem factors influence the water holding capacity (WHC) of meat. During the growth and development of meat animals, genotype and animal diet are important due to their direct influence on muscle characteristics. In the immediate pre-slaughter period, stresses on the animal such as fasting, and different stunning methods are likely to influence meat WHC. In the post-slaughter period chilling, ageing, injecting non-meat ingredients, as well as tumbling have important influences on WHC. Furthermore, cooking and cooling procedures for the final meat products can also affect the WHC of the product, in particular the cooking and the cooling methods, the heating and the cooling rate, the cooking temperature, and the endpoint temperature. This paper provides an overview of recent research on important intrinsic and extrinsic factors that affect the WHC of beef, pork, and lamb products, and reveals explanations and solutions to some of the critical problems related to WHC and product quality.

  20. Convenient meat and meat products. Societal and technological issues.

    Science.gov (United States)

    Leroy, Frédéric; Degreef, Filip

    2015-11-01

    In past and contemporary foodscapes, meat and meat products have not only been following convenience trends, they have been at the heart of them. Historically, the first substantial demands for meat convenience must have been for the outsourcing of hunting or domestication, as well as slaughtering activities. In its turn, this prompted concerns for shelf-life stabilisation and the development of preservation strategies, such as meat fermentation. Demands for ease of preparation and consumption can be traced back to Antiquity but have gained in importance over the centuries, especially with the emergence of novel socio-cultural expectations and (perceived) time scarcity. Amongst other trends, this has led to the creation of ready meals and meat snacks and the expansion of urban fast food cultures. Additionally, contemporary requirements focus on the reduction of mental investments, via the "convenient" concealment of slaughtering, the optimisation of nutritional qualities, and the instant incorporation of more intangible matters, such as variety, hedonistic qualities, reassurance, and identity. An overview is given of the technological issues related to the creation of meat convenience, in its broadest sense, along with their societal implications. Copyright © 2015 Elsevier Ltd. All rights reserved.

  1. Use of conservation technologies in meat proccesins and produktion of meat products

    OpenAIRE

    KUBECOVÁ, Dagmar

    2015-01-01

    This thesis deals with the use of conservation technologies in meat processing and production of meat products. The aim is to gather available information on methods to extend the life of the issue of meat and meat products. In her first retrieval character are generally mentioned meanings conservation technologies and described the principles of conservation, protection and legal requirements associated with it. It further describes the various methods of preserving meat and meat products an...

  2. 2011-2012年河池市熟肉制品中常见食源性致病菌污染状况调查%Investigation of common foodborne pathogens polution condition in Hechi cooked meat product from 2011 to 2012

    Institute of Scientific and Technical Information of China (English)

    秦武丽; 吴林洪; 徐雪英

    2013-01-01

    Objective Understanding of common foodborne pathogens polution condition in Hechi cooked meat product, to oprovide the scientific basis for prevention and control of foodborne disease outbreak and epidemic. Methods Inspecting and evaluating in accordance with food-borne disease monitoring network monitoring solution state and with the national standards. Results In 361 samples of cooked meat products colected from the city's 12 counties (city) monitoring sites from 211 to 2012, the highest average detection of foodborne pathogenic bacteria is staphylococcus aureus (2.5%),folowed by monocytes hyperplasia liszt fungus (1.1%), salmonela (0.6%), hayes bacteria (0.3%). Above the pathogenic bacteria mainly detected in 2 to 3 quarter and al for bulk samples. Conclusion There are different degrees of foodborne pathogenic bacteria contamination in Hechi cooked meat product. In particular ,Staphylococcus aureus is the most poluted, and cooked meat products in bulk become the main sources of foodborne pathogenic bacteria. Because there is a high risk for consumers to eat,so related departments should strengthen hygiene supervision and management.%  目的了解河池市售熟肉制品中常见食源性致病菌污染状况,为预防和控制食源性疾病的发生和流行提供科学依据。方法按照国家食源性疾病监测网的监测方案和国家标准进行检验和评价。结果2011—2012年在全市十二个县(市、区)的监测点共采集了361份熟肉制品中,年平均检出率最高的食源性致病菌为金黄色葡萄球菌(2.5%),以后依次为单核细胞增生李斯特菌(1.1%),沙门氏菌(0.6%),志贺氏菌(0.3%)。以上致病菌主要在第2、3季度检出且全部为散装样品。结论河池市售熟肉制品中存在不同程度的食源性致病菌污染,尤其是金黄色葡萄球菌污染最为严重,散装熟肉制品成为食源性致病菌的主要污染源,对消费者食用存在极高

  3. Biogenic amines in meat and fermented meat products

    Directory of Open Access Journals (Sweden)

    Joanna Stadnik

    2010-09-01

    Full Text Available Recent trends in food quality and safety promote an increasing search for trace compounds that can affect human health. Biogenic amines belong to this group of substances. They can cause distinctive pharmacological, physiological and toxic effects in organisms. Their amounts are usually increasing as a consequence of the use of poor quality raw materials, during controlled or spontaneous microbial fermentation or in the course of food spoilage. The origin of biogenic amines makes them suitable as chemical indicators of the hygienic quality and freshness of some foods being associated to the degree of food fermentation or degradation. The development of appropriate manufacturing technologies to obtain products free or nearly free from biogenic amines is a challenge for the meat industry. This review briefly summarises current knowledge on the biological implications of biogenic amines on human health and collects data on the factors affecting their formation in meat and fermented meat products.

  4. Fermented Meat Products%发酵肉制品

    Institute of Scientific and Technical Information of China (English)

    凌静

    2008-01-01

    This article introduced the types,characteristics of the fermented meat product and the research situation of the domestic and foreign fermented meat product.It also indicated the developing prospect of the fermented meat products.

  5. Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb.

    Science.gov (United States)

    Flakemore, Aaron Ross; Malau-Aduli, Bunmi Sherifat; Nichols, Peter David; Malau-Aduli, Aduli Enoch Othniel

    2017-01-01

    This study evaluated omega-3 intramuscular fatty acids in the longissimus thoracis et lumborum of commercially prepared Australian lamb loin chops. Meats, denuded of external fats were cooked by means of conductive dry-heat using a fry grilling hot plate, to a core temperature of 70°C. An untrained consumer panel assessed meat appearance, aroma, tenderness, juiciness, taste and overall liking. Results showed no compositional alterations (P>0.05) to omega-3 fatty acids due to cooking treatment, whereas on absolute terms (mg/100g muscle) omega-3 fatty acids significantly (P<0.05) increased. The mean EPA+DHA content of the cooked meat at 32.8±2.3mg/100g muscle exceeded the minimum 30mg/100g per edible portion required for the defined Australian classification as 'source' long-chain (≥C20) omega-3 for cooked lamb. A 3.4% intramuscular fat content in the initial raw meat was sufficient to maintain acceptable overall sensory eating quality. Results endorse the application of this cooking method to enable delivery of health beneficial long-chain omega-3 fatty acids of commercially prepared Australian lamb loin chops to consumers without impediments to sensory eating properties.

  6. Antioxidant Effect of Extracts from the Coffee Residue in Raw and Cooked Meat

    Directory of Open Access Journals (Sweden)

    Ji-Hee Kim

    2016-07-01

    Full Text Available The residue of ground coffee obtained after the brewing process (spent coffee still contains various functional components with high antioxidant capacity and health benefits, but no attempts have been made to use it as a resource to produce value-added food ingredients. This study evaluates the antioxidant activity of ethanol or hot water extracts from the residues of coffee after brewing. An extraction experiment was carried out using the conventional solid–liquid methods, including ethanol and water as the extraction media at different temperatures and liquid/solid ratios. The antioxidant activity of extracts was tested for total phenolic compound (TPC, 2,2-diphenyl-1-picrylhydrazyl (DPPH, and 2-thiobarbituric acid reactive substances (TBARS using oil emulsion and raw/cooked meat systems. The DPPH radical scavenging activity of the ethanol extracts with heating (HEE and without heating (CEE were higher than that of the hot water extracts (WE. The highest DPPH value of HEE and CEE at 1000 ppm was 91.22% and 90.21%, respectively. In oil emulsion and raw/cooked systems, both the water and ethanol extracts had similar antioxidant effects to the positive control (BHA, but HEE and CEE extracts showed stronger antioxidant activities than WE extract. These results indicated that the ethanol extracts of coffee residue have a strong antioxidant activity and have the potential to be used as a natural antioxidant in meat.

  7. Antioxidant Effect of Extracts from the Coffee Residue in Raw and Cooked Meat.

    Science.gov (United States)

    Kim, Ji-Hee; Ahn, Dong Uk; Eun, Jong Bang; Moon, Sun Hee

    2016-07-04

    The residue of ground coffee obtained after the brewing process (spent coffee) still contains various functional components with high antioxidant capacity and health benefits, but no attempts have been made to use it as a resource to produce value-added food ingredients. This study evaluates the antioxidant activity of ethanol or hot water extracts from the residues of coffee after brewing. An extraction experiment was carried out using the conventional solid-liquid methods, including ethanol and water as the extraction media at different temperatures and liquid/solid ratios. The antioxidant activity of extracts was tested for total phenolic compound (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2-thiobarbituric acid reactive substances (TBARS) using oil emulsion and raw/cooked meat systems. The DPPH radical scavenging activity of the ethanol extracts with heating (HEE) and without heating (CEE) were higher than that of the hot water extracts (WE). The highest DPPH value of HEE and CEE at 1000 ppm was 91.22% and 90.21%, respectively. In oil emulsion and raw/cooked systems, both the water and ethanol extracts had similar antioxidant effects to the positive control (BHA), but HEE and CEE extracts showed stronger antioxidant activities than WE extract. These results indicated that the ethanol extracts of coffee residue have a strong antioxidant activity and have the potential to be used as a natural antioxidant in meat.

  8. The effect of different cooking methods on fatty acid composition and antioxidant activity of n-3 fatty acids fortified tilapia meat with or without clove essential oil.

    Science.gov (United States)

    Ramezani-Fard, Ehsan; Romano, Nicholas; Goh, Yong-Meng; Oskoueian, Ehsan; Ehteshami, Fariborz; Ebrahimi, Mahdi

    2016-07-01

    Tilapia farmers are increasingly relying on dietary fish oil alternatives which substantially reduces health beneficial n-3 polyunsaturated fatty acids (PUFA) in tilapia products.? This may be further exacerbated depending on the cooking method.? This study aimed to evaluate the effects of different cooking methods on the fatty acid composition and oxidative stability of tilapia minced meat after prior fish oil fortifications with or without clove essential oil. Results showed that frying tilapia in either sunflower or palm oil significantly increased the saturated fatty acid and linoleic acid content, respectively, of tilapia. However, fish oil fortifications significantly increased the n-3 PUFA content, but tended to decrease oxidative stability, particularly when microwaving. This was mitigated by clove essential oil, which significantly improved oxidative stability after cooking. Results indicate that n-3 PUFA and clove essential oil fortifications is an effective method to deliver and protect these beneficial fatty acids for human consumers. ?

  9. Proteomic Investigation of Protein Profile Changes and Amino Acid Residue Level Modification in Cooked Lamb Meat: The Effect of Boiling.

    Science.gov (United States)

    Yu, Tzer-Yang; Morton, James D; Clerens, Stefan; Dyer, Jolon M

    2015-10-21

    Hydrothermal treatment (heating in water) is a common method of general food processing and preparation. For red-meat-based foods, boiling is common; however, how the molecular level effects of this treatment correlate to the overall food properties is not yet well-understood. The effects of differing boiling times on lamb meat and the resultant cooking water were here examined through proteomic evaluation. The longer boiling time was found to result in increased protein aggregation involving particularly proteins such as glyceraldehyde-3-phosphate dehydrogenase, as well as truncation in proteins such as in α-actinin-2. Heat-induced protein backbone cleavage was observed adjacent to aspartic acid and asparagine residues. Side-chain modifications of amino acid residues resulting from the heating, including oxidation of phenylalanine and formation of carboxyethyllysine, were characterized in the cooked samples. Actin and myoglobin bands from the cooked meat per se remained visible on sodium dodecyl sulfate-polyacrylamide gel electrophoresis, even after significant cooking time. These proteins were also found to be the major source of observed heat-induced modifications. This study provides new insights into molecular-level modifications occurring in lamb meat proteins during boiling and a protein chemistry basis for better understanding the effect of this common treatment on the nutritional and functional properties of red-meat-based foods.

  10. Qualitative analysis of meat and meat products by multiplex ...

    African Journals Online (AJOL)

    Jane

    2011-08-22

    Aug 22, 2011 ... an allergy against special meat and Its products do not. *Corresponding author. ... Some of the PCR approaches used for the determination of the identity of .... Categorized according to the type of process. PM. 57. 61.3. RMM.

  11. Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage

    Directory of Open Access Journals (Sweden)

    Marwan Al-Hijazeen

    2016-06-01

    Full Text Available The objective of this study was to determine the effect of tannic acid (TA on the oxidative stability and the quality characteristics of ground chicken breast meat. Five treatments including (1 control (none added, (2 2.5 ppm TA, (3 5 ppm TA, (4 10 ppm TA, and (5 5 ppm butylated hydroxyanisole (BHA were added to boneless, skinless ground chicken breast meat, and used for both raw and cooked meat studies. For the raw meat study, the ground chicken breast meat was packaged in oxygen-permeable bags and stored at 4 °C for 7 days. For the cooked study, raw ground meat samples were vacuum-packaged in oxygen-impermeable vacuum bags, cooked in-bag to the internal temperature of 75 °C, re-packaged in oxygen-permeable bags, and then stored. Both raw and cooked meats were analyzed for lipid and protein oxidation, color, and volatiles (cooked meat only at 0, 3, and 7 days of storage. Raw meats with 10 ppm of TA added had significantly (p ≤ 0.05 lower lipid and protein oxidation than other treatments during storage. In addition, TA at 10 ppm level maintained the highest color a*- and L*-values during storage. Cooked chicken breast meat with 5 and 10 ppm TA added produced significantly (p ≤ 0.05 lower amounts of off-odor volatiles than other treatments. Among the volatile compounds, the amount of hexanal increased rapidly during storage for cooked meat. However, meats with 5 and 10 ppm TA added showed the lowest amount of hexanal and other aldehydes related to lipid oxidation, indicating a strong antioxidant effect of TA in cooked chicken breast meat. Furthermore, the differences in aldehydes among the treatments were bigger in cooked than in raw meat, indicating that the antioxidant effect of TA in cooked meat was greater than that in raw meat. Therefore, TA at >5 ppm can be used as a good natural preservative in cooked chicken meat to maintain its quality during storage.

  12. Use of Probiotics in Fermented Meat Products

    Directory of Open Access Journals (Sweden)

    Recep Palamutoğlu

    2014-05-01

    Full Text Available In spite of a negative judgements among consumers about meat and meat products, in human nutrition meat and meat products are important for nutrient components which they contain essential nutrients. Intensively produced fermented meat product such as sucuk in our country and lactic acid bacteria (LAB are used for production of various fermented sausages all over the world. LAB primarily used in order to increase the food safety of such products. LAB with probiotic properties have effect on product taste, flavour and aroma as well as the positive effects on functional and physiological properties. Positive effects of probiotics in human health and product properties in the absence of any adverse effects various cultures have been used for the production of probiotic fermented meat products. In the production of such products prepared dough which have meat and fat in the matrix form a suitable vehicle for probiotic cells. During production of products formation of lactic acid reduced the pH, during ripening conditions water activity reduced so these factors adversely affect viability of probiotic cells. For this reason protecting probiotic cultures from negative effects during exposure in the product and vitality of cells in human gastro-intestinal system to continue operating for consumption to be provided during the order process the cells are coated with microencapsuation. The use of probiotic microorganisms isolated from various foods is being investigated for the production of sausages. Studies on the effects of probiotics on human health of meat products are also needed. In this study the probiotic microorganisms used in the production of probiotic fermented sausages were investigated.

  13. A review and meta-analysis of prospective studies of red and processed meat, meat cooking methods, heme iron, heterocyclic amines and prostate cancer.

    Science.gov (United States)

    Bylsma, Lauren C; Alexander, Dominik D

    2015-12-21

    Prostate cancer remains a significant public health concern among men in the U.S. and worldwide. Epidemiologic studies have generally produced inconclusive results for dietary risk factors for prostate cancer, including consumption of red and processed meats. We aimed to update a previous meta-analysis of prospective cohorts of red and processed meats and prostate cancer with the inclusion of new and updated cohort studies, as well as evaluate meat cooking methods, heme iron, and heterocyclic amine (HCA) intake exposure data. A comprehensive literature search was performed and 26 publications from 19 different cohort studies were included. Random effects models were used to calculate summary relative risk estimates (SRREs) for high vs. low exposure categories. Additionally, meta-regression analyses and stratified intake analyses were conducted to evaluate dose-response relationships. The SRREs for total prostate cancer and total red meat consumption, fresh red meat consumption, and processed meat consumption were 1.02 (95% CI: 0.92-1.12), 1.06 (95% CI: 0.97-1.16), and 1.05 (95% CI: 1.01-1.10), respectively. Analyses were also conducted for the outcomes of non-advanced, advanced, and fatal prostate cancer when sufficient data were available, but these analyses did not produce significant results. No significant SRREs were observed for any of the meat cooking methods, HCA, or heme iron analyses. Dose-response analyses did not reveal significant patterns of associations between red or processed meat and prostate cancer. In conclusion, the results from our analyses do not support an association between red meat or processed consumption and prostate cancer, although we observed a weak positive summary estimate for processed meats.

  14. Oxidative stability of fermented meat products.

    Science.gov (United States)

    Wójciak, Karolina M; Dolatowski, Zbigniew J

    2012-04-02

    Meat and meat products, which form a major part of our diet, are very susceptible to quality changes resulting from oxidative processes. Quality of fermented food products depends on the course of various physicochemical and biochemical processes. Oxidation of meat components in raw ripening products may be the result of enzymatic changes occurring as a result of activity of enzymes originating in tissues and microorganisms, as well as lipid peroxidation by free radicals. Primary and secondary products of lipid oxidation are extremely reactive and react with other components of meat, changing their physical and chemical properties. Oxidised proteins take on a yellowish, red through brown hue. Products of lipid and protein degradation create a specific flavour and aroma ; furthermore, toxic substances (such as biogenic amines or new substances) are formed as a result of interactions between meat components, e.g. protein-lipid or protein-protein combinations, as well as transverse bonds in protein structures. Oxidation of meat components in raw ripening products is a particularly difficult process. On the one hand it is essential, since the enzymatic and non-enzymatic lipid oxidation creates flavour and aroma compounds characteristic for ripening products; on the other hand excessive amounts or transformations of those compounds may cause the fermented meat product to become a risk to health.

  15. Improving efficiency in meat production.

    Science.gov (United States)

    Brameld, John M; Parr, Tim

    2016-08-01

    Selective breeding and improved nutritional management over the past 20-30 years has resulted in dramatic improvements in growth efficiency for pigs and poultry, particularly lean tissue growth. However, this has been achieved using high-quality feed ingredients, such as wheat and soya that are also used for human consumption and more recently biofuels production. Ruminants on the other hand are less efficient, but are normally fed poorer quality ingredients that cannot be digested by human subjects, such as grass or silage. The challenges therefore are to: (i) maintain the current efficiency of growth of pigs and poultry, but using more ingredients not needed to feed the increasing human population or for the production of biofuels; (ii) improve the efficiency of growth in ruminants; (iii) at the same time produce animal products (meat, milk and eggs) of equal or improved quality. This review will describe the use of: (a) enzyme additives for animal feeds, to improve feed digestibility; (b) known growth promoting agents, such as growth hormone, β-agonists and anabolic steroids, currently banned in the European Union but used in other parts of the world; (c) recent transcriptomic studies into molecular mechanisms for improved growth efficiency via low residual feed intake. In doing so, the use of genetic manipulation in animals will also be discussed.

  16. Meat processing and colon carcinogenesis: cooked, nitrite-treated, and oxidized high-heme cured meat promotes mucin-depleted foci in rats.

    Science.gov (United States)

    Santarelli, Raphaëlle L; Vendeuvre, Jean-Luc; Naud, Nathalie; Taché, Sylviane; Guéraud, Françoise; Viau, Michelle; Genot, Claude; Corpet, Denis E; Pierre, Fabrice H F

    2010-07-01

    Processed meat intake is associated with colorectal cancer risk, but no experimental study supports the epidemiologic evidence. To study the effect of meat processing on carcinogenesis promotion, we first did a 14-day study with 16 models of cured meat. Studied factors, in a 2 x 2 x 2 x 2 design, were muscle color (a proxy for heme level), processing temperature, added nitrite, and packaging. Fischer 344 rats were fed these 16 diets, and we evaluated fecal and urinary fat oxidation and cytotoxicity, three biomarkers of heme-induced carcinogenesis promotion. A principal component analysis allowed for selection of four cured meats for inclusion into a promotion study. These selected diets were given for 100 days to rats pretreated with 1,2-dimethylhydrazine. Colons were scored for preneoplastic lesions: aberrant crypt foci (ACF) and mucin-depleted foci (MDF). Cured meat diets significantly increased the number of ACF/colon compared with a no-meat control diet (P = 0.002). Only the cooked nitrite-treated and oxidized high-heme meat significantly increased the fecal level of apparent total N-nitroso compounds (ATNC) and the number of MDF per colon compared with the no-meat control diet (P < 0.05). This nitrite-treated and oxidized cured meat specifically increased the MDF number compared with similar nonnitrite-treated meat (P = 0.03) and with similar nonoxidized meat (P = 0.004). Thus, a model cured meat, similar to ham stored aerobically, increased the number of preneoplastic lesions, which suggests colon carcinogenesis promotion. Nitrite treatment and oxidation increased this promoting effect, which was linked with increased fecal ATNC level. This study could lead to process modifications to make nonpromoting processed meat. 2010 AACR.

  17. 9 CFR 319.881 - Liver meat food products.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Liver meat food products. 319.881... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Liver meat food products. Meat food products characterized and labeled as liver products such as liver...

  18. CONCENTRATION OF CADMIUM IN MEAT AND SELECTED MEATS PRODUCTS

    Directory of Open Access Journals (Sweden)

    Anetta Lukáčová

    2015-02-01

    Full Text Available The cadmium concentrations depend on the environmental conditions and food production methods. The monitoring of cadmium concentration in meat is important for human health. The concentrations of cadmium in meat and meat products collected from central Slovakia, in the central Europe region and from different countries of West Europe were assessed using by AA spectrometer with graphite furnace (PerkinElmer AAnalyst 80, MA, USA. Within starting materials we detected the highest values of cadmium in beef from foreign production (0.1101 ppm, followed by pork from foreign production (0.0901 ppm in Lovecka salama and pork thigh (0.0523 ppm in selected ham. In Lovecka salami we were found the highest concentration of cadmium in final samples from foreign starting materials, followed by homogenized samples from foreign starting materials, final samples from domestic starting materials and homogenized samples from domestic starting materials (0.3728, 0.3549, 0.2387, 0.2112 ppm, respectively. The highest concentration of cadmium in selected ham were found in final products from foreign starting materials, homogenized samples from foreign starting materials, final products from domestic starting materials and homogenized samples from domestic starting materials (0.1453, 0.1382,0.0810, 0.0734 ppm, respectively. The obtained results suggested that the concentrations of cadmium are higher in homogenized samples and final products in Lovecka salami and selected ham in comparison with to starting materials. Technological process of meat processing can create a potential source of heavy metals in final products.

  19. THE IMPORTANCE OF BACTERIOCINS IN MEAT AND MEAT PRODUCTS

    OpenAIRE

    Serdaroğlu, Meltem; Meltem SAPANCI ÖZSÜMER

    2000-01-01

    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 b...

  20. Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values

    Science.gov (United States)

    Three replicate trials were conducted to compare sensory descriptive profiles of cooked broiler breast fillets categorized by raw meat color lightness or CIELAB L* values (L*). In each trial, 20 light, 20 dark and 30 random fillets (42d old birds and deboned at 6-8h postmortem) were obtained from a...

  1. Increasing the cooking temperature of meat does not affect nonheme iron absorption from a phytate-rich meal in women

    DEFF Research Database (Denmark)

    Baech, S.B.; Hansen, M.; Bukhave, Klaus

    2003-01-01

    The effect of increasing cooking temperatures of meat on nonheme iron absorption from a composite meal was investigated. Cysteine-containing peptides may have a role in the iron absorption enhancing effect of muscle proteins. Heat treatment can change the content of sulfhydryl groups produced fro...

  2. Microbial ecology of marinated meat products

    OpenAIRE

    Björkroth, Johanna

    2004-01-01

    www.elsevier.com/locate/meatsci Marinated meat products are consumed increasingly because they are convenient in meal preparing. In addition to sensory effects, marinating has been considered to increase product safety and shelf life quality. There are variations in meat marinating technologies around the world. In Finland, marinades are complex sauces which have a great effect on product appearance and taste. They are water-oil emulsions typically containing salt, sugar and acids (acetic,...

  3. Real-Time PCR Methods for Detection of Foodborne Bacterial Pathogens in Meat and Meat Products

    Science.gov (United States)

    Hernández, Marta; Hansen, Flemming; Cook, Nigel; Rodríguez-Lázaro, David

    As a consequence of the potential hazards posed by the presence of microbial pathogens, microbiological quality control programmes are being increasingly applied throughout the meat production chain in order to minimize the risk of infection for the consumer. Classical microbiological methods to detect the presence of microorganisms, involving enrichment and isolation of presumptive colonies of bacteria on solid media, and final confirmation by biochemical and/or serological identification, although remaining the approach of choice in routine analytical laboratories, can be laborious and time consuming. The adoption of molecular techniques in microbial diagnostics has become a promising alternative approach, as they possess inherent advantages such as shorter time to results, excellent detection limits, specificity and potential for automation. Several molecular detection techniques have been devised in the last two decades, such as nucleic acid sequence-based amplification (NASBA) (Cook, 2003; Rodriguez-Lazaro, Hernandez, D’Agostino, & Cook, 2006) and loop-mediated isothermal amplification (Notomi et al., 2000), but the one which has undergone the most extensive development as a practical food analytical tool is the polymerase chain reaction (PCR) (Hoorfar & Cook, 2003; Malorny, Tassios, et al., 2003).

  4. STUDY REGARDING THE LEGISLATIVE CONDITIONS IN THE EUROPEAN UNION IMPORT FOR FRESH MEAT AND MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    S. STANCIU

    2013-12-01

    Full Text Available The European Union is by far the biggest importer of food worldwide. Import rulesfor meat and meat products are fully harmonized and the European Commissionacts as the competent authority on behalf of the 25 Member States. The EUCommission is the sole negotiating partner for all non-EU countries in questionsrelated to import conditions for meat and meat products.

  5. Minerals Concentration and Textural Properties of Romanian Beef Row and Cooked Meat and Offal

    Directory of Open Access Journals (Sweden)

    Liliana Tudoreanu

    2013-11-01

    Full Text Available Introduction: Consumers preferences for solid food are, for the majority of foods groups, influenced by their textural properties. Romanian traditional cuisine is rich in meat foods and therefore this food group has an important contribution to the total mineral intake as well as the ingestion of potentially toxic metals such as Cd and Pb. Although beef liver is an important source of minerals for human consumption, its concentrations in Cd and Pb and heterogeneous textural properties may hinder its acceptability. Aims: The purpose of the work was to estimate raw and cooked beef meat and offal mineral quality including Cd and Pb concentrations and their contribution to a balanced human diet and health  as well as the influenced of thermal preparation on their mineral and textural properties. Materials and methods:  Beef liver, kidney and longissimus dorsi muscle were bought from local markets. Thermal preparation was conducted by microwave and boiling with no water contact. Texture profile analyses was conducted for quantifying textural properties such as  Hardness, Cohesiveness, Springiness, Springiness Index, Chewiness, Adhesiveness and Stiffness. The mineral concentrations of the raw and cooked samples were analyzed by ICP-MS. Conclusion: The offal textural parameters variability was very large within the same organ and compared to the muscle textural parameters variability too. Muscle and offal thermal preparation strongly influenced their minerals’ concentrations as well as their textural properties. Thermal preparation significantly decreased beef liver and kidney samples’ total K and Na concentrations. It is suggested that for improving beef liver acceptability, the consumer has to be advised on the influence of the thermal preparation on beef liver parts’ textural properties as well as minerals concentrations.

  6. Analysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC-MS.

    Science.gov (United States)

    Estévez, Mario; Morcuende, David; Ventanas, Sonia; Cava, Ramón

    2003-05-21

    The volatile compounds generated in meat from Iberian and lean pigs after four different treatments (raw, refrigerated, cooked, and refrigerated cooked meat) were analyzed. The different treatments showed different volatile profiles. Methyl alcohols and ketones (such as 2-ethyl-hexan-1-ol, 2-methyl-butan-1-ol, 3-methyl-butan-1-ol, and 3-hydroxy-butan-2-one) were the most representative in refrigerated meat because of the degradation of carbohydrates and proteins together with the Strecker degradation pathway. Lipid-derived volatiles were the most abundant in cooked meat and refrigerated cooked meat. Meat from different pig breeds presented different volatile profiles, probably due to different enzymatic and oxidative deterioration susceptibility. Otherwise, the fat content and its compositional characteristics also played an important role in the generation of volatiles. As compared to samples from lean pigs, muscles from Iberian pigs showed a higher content of heme iron that may have promoted the generation of higher content of total lipid-derived volatiles during the refrigeration of cooked meat. Despite that, the formation of volatiles with low thresholds and related to intense rancidity perception likely to be derived from polyunsaturated fatty acids was higher in lean pork than in meat from Iberian pigs. This might be expected to lead to a more intense development of a warmed over flavor during refrigeration of cooked samples from lean pigs.

  7. Gas cooking, kitchen ventilation, and exposure to combustion products

    NARCIS (Netherlands)

    Willers, SM; Brunekreef, B; Oldenwening, M; Smit, HA; Kerkhof, M; De Vries, H

    2006-01-01

    We evaluated a questionnaire-based system for classifying homes into groups with distinctly different chances of accumulating combustion products from cooking appliances. The system was based on questions about type of cooking appliance, type and use of ventilation provisions, and kitchen size. Real

  8. 9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

    Science.gov (United States)

    2010-01-01

    ...; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION ENTRY INTO... with the Hazard Analysis and Critical Control Point (HACCP) system requirements in part 417 of...

  9. The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics.

    Science.gov (United States)

    Koppel, Kadri; Gibson, Michael; Alavi, Sajid; Aldrich, Greg

    2014-05-23

    The pet food industry is an important portion of the food and feed industries in the US. The objectives of this study were (1) to determine cooking method (baking or extrusion), meat inclusion (0 or 20%), and extrusion thermal to mechanical energy ratios (low, medium, and high) effects on sensory and volatile properties of pet foods, and (2) to determine associations among sensory and volatile characteristics of baked and extruded pet foods. Descriptive sensory analysis and gas chromatography-mass spectrometry were used to analyze the pet food samples. It was found that baked samples were lighter in color (2.0-2.6 baked vs. 3.5-4.3 extruded, color intensity scale 0-15), and had lower levels of attributes that indicated rancidity (i.e., fishy flavor; 0.3-0.6 baked, 0.6-1.5 extruded, scale 0-15), whereas extruded pet foods were more cohesive in mass, more friable, hard, and crisp, but less powdery than baked samples. Fresh meat inclusion tended to decrease bitterness and increase fishy flavor and cohesiveness of pet foods. High thermal to mechanical energy ratio during extrusion resulted in less musty and more porous kibbles. The main volatile compounds included aldehydes, such as hexanal and heptanal, ketones, and alcohols. Extruded samples did not contain methylpyrazine, while baked samples did not contain 2-butyl furan. Future studies should consider evaluating the relationship between sensory results and animal palatability for these types of foods.

  10. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review.

    Science.gov (United States)

    Jiang, Jiang; Xiong, Youling L

    2016-10-01

    Fresh and processed meats offer numerous nutritional and health benefits and provide unique eating satisfaction in the lifestyle of the modern society. However, consumption of red meat including processed products is subjected to increasing scrutiny due to the health risks associated with cytotoxins that potentially could be generated during meat preparation. Evidence from recent studies suggests free radical pathways as a plausible mechanism for toxin formation, and antioxidants have shown promise to mitigate process-generated chemical hazards. The present review discusses the involvements of lipid and protein oxidation in meat quality, nutrition, safety, and organoleptic properties; animal production and meat processing strategies which incorporate natural antioxidants to enhance the nutritional and health benefits of meat; and the application of mixed or purified natural antioxidants to eliminate or minimize the formation of carcinogens for chemical safety of cooked and processed meats. Copyright © 2016. Published by Elsevier Ltd.

  11. Plants as natural antioxidants for meat products

    Science.gov (United States)

    Tomović, V.; Jokanović, M.; Šojić, B.; Škaljac, S.; Ivić, M.

    2017-09-01

    The meat industry is demanding antioxidants from natural sources to replace synthetic antioxidants because of the negative health consequences or beliefs regarding some synthetic ones. Plants materials provide good alternatives. Spices and herbs, generally used for their flavouring characteristics, can be added to meat products in various forms: whole, ground, or as isolates from their extracts. These natural antioxidants contain some active compounds, which exert antioxidative potential in meat products. This antioxidant activity is most often due to phenolic acids, phenolic diterpenes, flavonoids and volatile oils. Each of these compounds often has strong H-donating activity, thus making them extremely effective antioxidants; some compounds can chelate metals and donate H to oxygen radicals, thus slowing oxidation via two mechanisms. Numerous studies have demonstrated the efficacy of natural antioxidants when used in meat products. Based on this literature review, it can be concluded that natural antioxidants are added to fresh and processed meat and meat products to delay, retard, or prevent lipid oxidation, retard development of off-flavours (rancidity), improve colour stability, improve microbiological quality and extend shelf-life, without any damage to the sensory or nutritional properties.

  12. Effects of Storage Time on the Quality of Local Chicken Meat

    African Journals Online (AJOL)

    research has focused on evaluating meat quality from the local/indigenous ... meat. Cooking loss and meat tenderness were determined for these samples. ..... producing lactic acid as the end product which .... Limited. Final Report, April 2012.

  13. Indoor terpene emissions from cooking with herbs and pepper and their secondary organic aerosol production potential

    Science.gov (United States)

    Klein, Felix; Farren, Naomi J.; Bozzetti, Carlo; Daellenbach, Kaspar R.; Kilic, Dogushan; Kumar, Nivedita K.; Pieber, Simone M.; Slowik, Jay G.; Tuthill, Rosemary N.; Hamilton, Jacqueline F.; Baltensperger, Urs; Prévôt, André S. H.; El Haddad, Imad

    2016-11-01

    Cooking is widely recognized as an important source of indoor and outdoor particle and volatile organic compound emissions with potential deleterious effects on human health. Nevertheless, cooking emissions remain poorly characterized. Here the effect of herbs and pepper on cooking emissions was investigated for the first time to the best of our knowledge using state of the art mass spectrometric analysis of particle and gas-phase composition. Further, the secondary organic aerosol production potential of the gas-phase emissions was determined by smog chamber aging experiments. The emissions of frying meat with herbs and pepper include large amounts of mono-, sesqui- and diterpenes as well as various terpenoids and p-cymene. The average total terpene emission rate from the use of herbs and pepper during cooking is estimated to be 46 ± 5 gg-1Herbs min-1. These compounds are highly reactive in the atmosphere and lead to significant amounts of secondary organic aerosol upon aging. In summary we demonstrate that cooking with condiments can constitute an important yet overlooked source of terpenes in indoor air.

  14. Prospects for the development of the market of meat and meat products

    OpenAIRE

    Sidorchuk, Roman

    2010-01-01

    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 consumpti...

  15. Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products

    National Research Council Canada - National Science Library

    Kumar, Yogesh; Yadav, Deep Narayan; Ahmad, Tanbir; Narsaiah, Kairam

    2015-01-01

    .... Thus, the food industry now chooses natural products over synthetic ones. This review provides an overview of the current trends in the use of antioxidants from natural sources, for potential applications in meat and meat products...

  16. In vitro meat production:Challenges and beneifts over conventional meat production

    Institute of Scientific and Technical Information of China (English)

    Zuhaib Fayaz Bhat; Sunil Kumar; Hina Fayaz

    2015-01-01

    In vitro meat production system is the production of meat outside the food animals by culturing the stem cel s derived from farm animals inside the bioreactor by using advanced tissue engineering techniques. Besides winning the favour of animal rights activists for its humane production of meat, in vitro meat production system also circumvents many of the issues associated with conventional meat production systems, like excessively brutal slaughter of food animals, nutrition-related diseases, foodborne il nesses, resource use, antibiotic-resistant pathogen strains, and massive emissions of methane that contribute to global warming. As the conditions in an in vitro meat production system are control ed and manipulatable, it wil be feasible to produce designer, chemical y safe and disease-free meat on sustainable basis. However, many chal enges are to be faced before cultured meat becomes commercial y feasible. Although, the production cost and the public acceptance are of paramount importance, huge funds are desperately required for further research in the ifeld.

  17. Comparison of immunohistochemical, histochemical and immunochemical methods for the detection of wheat protein allergens in meat samples and cooked, dry, raw and fermented sausage samples.

    Science.gov (United States)

    Lukášková, Z Řezáčová; Tremlová, B; Pospiech, M; Renčová, E; Randulová, Z; Steinhauser, L; Reichová, A; Bednář, J

    2011-01-01

    Nowadays is it a common practice to add vegetable protein in the production of meat products. Because of the possible substitution of high-quality raw meat with vegetable protein without the labelling the product package and because of the allergenic potential of many vegetable proteins, it is important to develop accurate methods for its detection. The objective of the study was to compare histochemical, immunochemical (ELISA, ALERT gliadin screening test) and immunohistochemical methods for the detection of wheat protein in meat samples and sausages. Histochemical methods were useful for the detection of flour in meat samples, but the immunohistochemical method was better for the detection of wheat protein. ALERT gliadin screening test detected gliadin from 10 mg kg(-1), while an immunohistochemical method detected wheat protein concentrations from 1 g kg(-1) and an ELISA method detected wheat protein concentrations from 4 g kg(-1). ALERT gliadin screening test showed results within 1 day, whilst an ELISA detection method took 2 days, and an immunohistochemical procedure took 5 days at the soonest, all including sample preparation. This study also focused on optimisation of an immunohistochemical method for samples of cooked sausage. In addition, three samples were sufficient for wheat protein detection at a concentration of 1 g kg(-1) (and greater) with a confidence level greater than 95%.

  18. National Meat Case Study 2004: Product labeling information, branding, and packaging trends.

    Science.gov (United States)

    Reicks, A L; Brooks, J C; Kelly, J M; Kuecker, W G; Boillot, K; Irion, R; Miller, M F

    2008-12-01

    Fresh meat retail cases in 104 supermarkets across 5 regions of the United States were audited for the use of packaging types and materials, branding, and cooking/nutritional information. Frequency means were separated for species of beef, ground beef, pork, chicken, turkey, lamb, and veal. Traditional polyvinyl chloride overwrap was used on 47.0% of packages in the fresh meat case nationwide and was the most frequent packaging type for beef, ground beef, pork, lamb, and veal. The use of modified atmosphere packaging was greatest (P products. The 3 most common tray colors in the fresh meat retail case on a national level were white (39.6%), yellow (22.4%), and black (11.5%). Foam trays were used in 72.6% of all packages in the retail meat case. In 2004, 60.2% of all packages were case-ready. Chicken (94.8%) and turkey (95.6%) products utilized case-ready packaging systems more (P products carried a national brand, 12.2% carried a store brand, and the remaining 37.7% of products in the fresh meat case in 2004 were not branded. Chicken was most (P products (48.1%). Chicken (20.4%) and turkey products (20.7%) were most (P products (55.7%) in the fresh meat case compared with any other species. On the national level, 6.1% of all packages reported in the fresh meat case in 2004 were value-added.

  19. Pasta cooking water as medium of amylase production

    African Journals Online (AJOL)

    Aghomotsegin

    respectively. The optimum substrate concentration, sea-water concentration, inoculum size and NaCl ... The factors that affect amylase production such as: pasta cooking .... pollution of the aquatic ecosystem. ... microbial life. .... Ocean Univ.

  20. CHARACTERISTICS OF STRUCTURE FORMATION IN COOKED SAUSAGE PRODUCTS USING SONOCHEMICAL TECHNOLOGIES

    Directory of Open Access Journals (Sweden)

    A. M. Yevtushenko

    2016-01-01

    Full Text Available This paper studies the features of formation of sausage product structure in the process of cooking. It is shown that the viscosity of sausage meat varies in a complex manner and has three characteristic areas. The characteristic parameters that determine the formation of the structure of sausages for each area were found. It is established that the use of the cavitation brine gives the finished product a gentle consistence, elasticity and distinct taste that makes it more preferable for the consumer.

  1. [Production of acrylamide in agricultural products by cooking].

    Science.gov (United States)

    Takatsuki, Satoshi; Nemoto, Satoru; Sasaki, Kumiko; Maitani, Tamio

    2004-02-01

    Some model studies were performed using various agricultural Products, to clarify the relation between cooking conditions and production of acrylamide (AA). Disc chips made from dried mashed potato, corn meal, wheat flour, rice flour (jyohshin-ko) and glutinous rice flour (shiratama-ko), and dried sesame (arai-goma) and dried almond were baked at 120-200 degrees C for 5-20 min, and the samples were analyzed for the levels of AA. When the samples were baked for 10 min, the highest production of AA was observed at 180-200 degrees C. When the samples were baked at 180 degrees C, AA levels in agricultural products except sesame were highest after baking for 10 min. Vegetables and fruit were baked at 220 degrees C for 5 min with a oven, high AA concentrations were found in baked potato, asparagus, pumpkin, eggplant and green gram sprouts. Concentrations of AA in potato, asparagus and green gram sprouts baked after being pre-cooked by microwave irradiation were higher than those in the products baked without being precooked. On the other hand, the precooking by boiling reduced the production of AA by baking to 1/10-1/4. Acrylamide was not found in microwaved or boiled vegetables. High free asparagine concentrations in crops tended to result in high concentrations of AA being produced by heating the agricultural products.

  2. Cooking Has Variable Effects on the Fermentability in the Large Intestine of the Fraction of Meats, Grain Legumes, and Insects That Is Resistant to Digestion in the Small Intestine in an in Vitro Model of the Pig's Gastrointestinal Tract.

    Science.gov (United States)

    Poelaert, Christine; Despret, Xavier; Sindic, Marianne; Beckers, Yves; Francis, Frédéric; Portetelle, Daniel; Soyeurt, Hélène; Théwis, André; Bindelle, Jérôme

    2017-01-18

    This study aimed to evaluate the fermentation in the large intestine of indigestible dietary protein sources from animal, insect, and plant origin using an in vitro model of the pig's gastrointestinal tract. Protein sources were used raw and after a cooking treatment. Results showed that the category of the ingredient (meats, insects, or grain legumes) exerts a stronger impact on enzymatic digestibility, fermentation patterns, and bacterial metabolites such as short-chain fatty acids (SCFA) and hydrogen sulfide (H2S) than the cooking treatment. The digestibility and the fermentation characteristics of insects were more affected by the cooking procedure than the other categories. Per gram of consumed food, ingredients from animal origin, namely, meats and insects, were associated with fewer fermentation end-products (gas, H2S, SCFA) than ingredients from plant origin, which is related to their higher small intestinal digestibility.

  3. The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics

    Directory of Open Access Journals (Sweden)

    Kadri Koppel

    2014-05-01

    Full Text Available The pet food industry is an important portion of the food and feed industries in the US. The objectives of this study were (1 to determine cooking method (baking or extrusion, meat inclusion (0 or 20%, and extrusion thermal to mechanical energy ratios (low, medium, and high effects on sensory and volatile properties of pet foods, and (2 to determine associations among sensory and volatile characteristics of baked and extruded pet foods. Descriptive sensory analysis and gas chromatography-mass spectrometry were used to analyze the pet food samples. It was found that baked samples were lighter in color (2.0–2.6 baked vs. 3.5–4.3 extruded, color intensity scale 0–15, and had lower levels of attributes that indicated rancidity (i.e., fishy flavor; 0.3–0.6 baked, 0.6–1.5 extruded, scale 0–15, whereas extruded pet foods were more cohesive in mass, more friable, hard, and crisp, but less powdery than baked samples. Fresh meat inclusion tended to decrease bitterness and increase fishy flavor and cohesiveness of pet foods. High thermal to mechanical energy ratio during extrusion resulted in less musty and more porous kibbles. The main volatile compounds included aldehydes, such as hexanal and heptanal, ketones, and alcohols. Extruded samples did not contain methylpyrazine, while baked samples did not contain 2-butyl furan. Future studies should consider evaluating the relationship between sensory results and animal palatability for these types of foods.

  4. Research Progress of Detection Technologies and Control Measures for Heterocyclic Amines in Cooked Meat%烹调肉制品中杂环胺的检测技术和控制手段研究进展

    Institute of Scientific and Technical Information of China (English)

    吕美; 曾茂茂; 陈洁

    2011-01-01

    Heterocyclic amines(HAs) are mutagenic and carcinogenic compounds formed in high-protein foods such as meat and fish during cooking.Current sample pretreatment technologies and detection methods for HAs in cooked meats are summarized,and the stress is put on introducing approaches for controlling their formation in the processing of meat products.%杂环胺是烹调肉和鱼等高蛋白食物过程中形成的一类致癌致突变化合物。本文概述烹调肉制品中杂环胺的前处理方法和检测技术,并重点阐述肉制品加工过程中产生杂环胺的控制手段。

  5. Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce.

    Science.gov (United States)

    Meng, Qi; Kitagawa, Riho; Imamura, Miho; Katayama, Hiroshi; Obata, Akio; Sugawara, Etsuko

    2017-01-01

    The cooked meat-like aroma compound, 2-methyl-3-furanthiol (2M3F), was detected in fermented soy sauce (FSS) by GC-olfactometry and GC-MS. 2M3F was present in FSS at a concentration considerably greater than the perception threshold, and the 2M3F concentration increased with heating temperature. Sensory analysis indicated that with the addition of only 0.2 μg/L of 2M3F to the soy sauce sample, the cooked meat-like aroma is significantly stronger than that of sample without the addition of 2M3F. Hence, 2M3F contributes to the cooked meat-like aroma of FSS, which constitutes the key aroma component of FSS. In addition, 2M3F was generated from the addition of ribose and cysteine in FSS by heating at 120 °C, but it was not detected in a phosphate buffer under the same condition. Furthermore, 2M3F was not detected in acid-hydrolyzed vegetable-protein-mixed soy sauce (ASS) and heated ASS. These results indicated that fermentation by micro-organisms facilitates the generation of 2M3F in FSS.

  6. Identification of species origin of meat and meat products on the DNA basis: a review.

    Science.gov (United States)

    Kumar, Arun; Kumar, Rajiv Ranjan; Sharma, Brahm Deo; Gokulakrishnan, Palanisamy; Mendiratta, Sanjod Kumar; Sharma, Deepak

    2015-01-01

    The adulteration/substitution of meat has always been a concern for various reasons such as public health, religious factors, wholesomeness, and unhealthy competition in meat market. Consumer should be protected from these malicious practices of meat adulterations by quick, precise, and specific identification of meat animal species. Several analytical methodologies have been employed for meat speciation based on anatomical, histological, microscopic, organoleptic, chemical, electrophoretic, chromatographic, or immunological principles. However, by virtue of their inherent limitations, most of these techniques have been replaced by the recent DNA-based molecular techniques. In the last decades, several methods based on polymerase chain reaction have been proposed as useful means for identifying the species origin in meat and meat products, due to their high specificity and sensitivity, as well as rapid processing time and low cost. This review intends to provide an updated and extensive overview on the DNA-based methods for species identification in meat and meat products.

  7. 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

  8. Antimicrobial effect of natural preservatives in a cooked and acidified chicken meat model.

    Science.gov (United States)

    Lemay, Marie-Josée; Choquette, Julie; Delaquis, Pascal J; Claude, Gariépy; Rodrigue, Natalie; Saucier, Linda

    2002-10-25

    The inhibitory effect of Microgard 100, Microgard 300, nisin, Alta 2002, Perlac 1902, sodium lactate and essential oil of mustard on microorganisms experimentally inoculated was screened in an acidified chicken meat model (pH = 5.0) and stored for 2 weeks at a none restrictive growth temperature of 22 degrees C. All antimicrobials tested were used at the highest concentration recommended by their manufacturer. Sausage batter made with mechanically deboned chicken was inoculated with a mixed culture of Escherichia coli ATCC 25922, Brochothrix thermosphacta CRDAV452, and a protective culture Lactobacillus alimentarius BJ33 (FloraCan L-2). A final cell concentration of 3-4 log CFU g (-1) was targeted after cooking at a core temperature of 55 degrees C for each microorganism in order to assess cell count variation effectively. Composition, water activity (a(w)), pH and redox potential of the sausage model was also evaluated. The E. coli population decreased steadily during storage and was close or below detection level (oil of mustard was used, aerobic mesophilic bacteria and lactic acid bacteria were significantly lower than the control after 2 days of storage (P < or = 0.05). The other antimicrobial agents tested had no significant effect on the aerobic mesophilic bacteria, E. coli, B. thermosphacta and lactic acid bacteria counts, when compared to the control.

  9. Genetics of Poultry Meat Production in Organic Systems

    DEFF Research Database (Denmark)

    Sørensen, Poul

    2012-01-01

    Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market...... and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are the incidences of foodborne pathogens in organic beef, swine, poultry and other organic meat species...

  10. Genetics of Poultry Meat Production in Organic Systems

    DEFF Research Database (Denmark)

    Sørensen, Poul

    2012-01-01

    Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market....... The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. Organic Meat Production and Processing serves as a unique resource for fully understanding the current and potential issues associated with organic meats...... and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are the incidences of foodborne pathogens in organic beef, swine, poultry and other organic meat species...

  11. Effects of meat cooking, and of ingested amount, on protein digestion speed and entry of residual proteins into the colon: a study in minipigs.

    Directory of Open Access Journals (Sweden)

    Marie-Laure Bax

    Full Text Available The speed of protein digestion impacts on postprandial protein anabolism. After exercise or in the elderly, fast proteins stimulate protein synthesis more efficiently than slow proteins. It has been shown that meat might be a source of fast proteins. However, cooking temperature, acting on the macrostructure and microstructure of the meat could affect both the speed, and efficiency, of protein digestion. This study aims to evaluate, in vivo, the effect of meat cooking on digestion parameters, in the context of a complete meal. Six minipigs fitted with an ileal cannula and an arterial catheter were used. In order to measure the true ileal digestibility, tested meat was obtained from a calf, the muscle proteins of which were intrinsically labelled with (15N-amino acids. Three cooking temperatures (60, 75 and 95°C; core temperature for 30 min, and three levels of intake (1, 1.45, and 1.90 g protein/kg body weight were tested. Following meat ingestion, ileal digesta and arterial blood were collected over a 9-h period. The speed of digestion, evaluated from the kinetics of amino acid appearance in blood within the first 3 h, was greater for the cooking temperature of 75°C, than for 60 or 95°C. The true ileal digestibility, which averaged 95%, was not affected by cooking temperature or by the level of meat intake. The amino acid composition of the digesta flowing at the ileum was not affected by cooking temperature. These results show that cooking temperature can modulate the speed of meat protein digestion, without affecting the efficiency of the small intestinal digestion, and consequently the entry of meat protein residues into the colon.

  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. Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal-meat product combinations in an in vitro digestion/Caco-2 cell model.

    Science.gov (United States)

    Pachón, Helena; Stoltzfus, Rebecca J; Glahn, Raymond P

    2009-03-01

    The effect of processing (homogenization, lyophilization, acid-extraction) meat products on iron uptake from meat combined with uncooked iron-fortified cereal was evaluated using an in vitro digestion/Caco-2 cell model. Beef was cooked, blended to create smaller meat particles, and combined with electrolytic iron-fortified infant rice cereal. Chicken liver was cooked and blended, lyophilized, or acid-extracted, and combined with FeSO4-fortified wheat flour. In the beef-cereal combination, Caco-2 cell iron uptake, assessed by measuring the ferritin formed by cells, was greater when the beef was blended for the greatest amount of time (360 s) compared with 30 s (P flour combination. Compared to liver blended for 60 s, acid-extraction of liver significantly enhanced iron uptake (P = 0.03) in the liver-flour combination. Homogenization of beef and homogenization, lyophilization, or acid-extraction of chicken liver increases the enhancing effect of meat products on iron absorption in iron-fortified cereals.

  14. Cooking for Lower Cholesterol

    Science.gov (United States)

    ... it before eating. Limit processed meats such as sausage, bologna, salami and hot dogs. Many processed meats — ... a main ingredient. Cook fresh vegetables the heart-healthy way Try cooking vegetables in a tiny bit ...

  15. Concentrations of environmental organic contaminants in meat and meat products and human dietary exposure: A review.

    Science.gov (United States)

    Domingo, José L

    2017-09-01

    Meat and meat products is one of the most relevant food groups in an important number of human diets. Recently, the IARC, based on results of a number of epidemiological studies, classified the consumptions of red meat and processed meat as "probably carcinogenic to humans" and as "carcinogenic to humans", respectively. It was suggested that the substances responsible of the potential carcinogenicity would be mainly generated during meat processing, such as curing and smoking, or when meat is heated at high temperatures. However, the exposure to environmental pollutants through meat consumption was not discussed. The purpose of the present paper was to review recent studies reporting the concentrations of PCDD/Fs, DL-PCBs and PAHs in meat and meat products, as well as the human exposure to these pollutants through the diet. It is concluded that the health risks derived from exposure to carcinogenic environmental contaminants must be considered in the context of each specific diet, which besides meat and meat products, includes other foodstuffs containing also chemical pollutants, some of them with carcinogenic potential. Anyhow, meat and meat products are not the main food group responsible of the dietary exposure to carcinogenic (or probably carcinogenic) environmental organic pollutants. Copyright © 2017 Elsevier Ltd. All rights reserved.

  16. Microbial challenges of poultry meat production

    NARCIS (Netherlands)

    Bolder, N.M.

    2007-01-01

    Food safety and shelf-life are both important microbial concerns in relation to broiler meat production. Focus is mainly placed on the absence or control of potentially pathogenic microbes such as Salmonella and Campylobacter but, from commercial point of view, other spoilage bacteria also play a

  17. Meat and milk products in Europe

    DEFF Research Database (Denmark)

    Weidema, Bo Pedersen; Hermansen, John Erik; Eder, P.

    2009-01-01

    The overall environmental impacts from consumption of meat and dairy products in EU-27 have been assessed by the use of hybrid life cycle assessment (input-output data supplemented by specific process data). For the impact assessment, we applied a flexible model that allows results to be presented...

  18. Microbial challenges of poultry meat production

    NARCIS (Netherlands)

    Bolder, N.M.

    2007-01-01

    Food safety and shelf-life are both important microbial concerns in relation to broiler meat production. Focus is mainly placed on the absence or control of potentially pathogenic microbes such as Salmonella and Campylobacter but, from commercial point of view, other spoilage bacteria also play a ro

  19. Consumption of Red Meat, but Not Cooking Oils High in Polyunsaturated Fat, Is Associated with Higher Arachidonic Acid Status in Singapore Chinese Adults

    Directory of Open Access Journals (Sweden)

    Jowy Yi Hoong Seah

    2017-01-01

    Full Text Available High arachidonic acid (AA; 20:4 n − 6 status may have adverse effects on inflammation and risk of cardiovascular diseases. Concerns about high intake of n − 6 polyunsaturated fatty acids (PUFAs are based on the premise that endogenous conversion from linoleic acid (LA; 18:2 n − 6 is an important source of AA, but few population-based studies have investigated dietary determinants of AA status. In this study, we examined habitual food consumption in relation to plasma concentrations of AA and other PUFAs in population-based studies. We used cross-sectional data from 269 healthy, ethnic Chinese participants (25–80 years old with contrasting intakes of fish and red meat from the Singapore Prospective Study Program and 769 healthy participants (44–74 years old from the Singapore Chinese Health Study as a validation set. Multivariable linear regression was used to examine PUFA intake (% energy and food sources of PUFA (fish, red meat, poultry, soy and cooking oils in relation to plasma PUFAs (AA, LA, dihomo-gamma-linolenic acid (DGLA; 20:3 n − 6, alpha-linolenic acid (ALA; 18:3 n − 3, eicosapentaenoic acid (EPA; 20:5 n − 3, and docosahexaenoic acid (DHA; 22:6 n − 3 concentrations. Higher intake of red meat was associated with higher plasma AA concentrations. High intake of PUFA or PUFA-rich oils was associated with higher plasma ALA but not with plasma AA. Higher intakes of soy were associated with higher ALA and fish with higher DHA and EPA concentrations. These associations were statistically significant (p < 0.05 in both studies. Red meat consumption, but not PUFA or PUFA-rich cooking oil, was associated with circulating AA suggesting that intake of pre-formed AA rather than LA is an important determinant of AA status. A diet high in fish, soy products and polyunsaturated cooking oil, and low in red meat may be associated with an optimal plasma profile of PUFA in this Chinese population.

  20. Consumption of Red Meat, but Not Cooking Oils High in Polyunsaturated Fat, Is Associated with Higher Arachidonic Acid Status in Singapore Chinese Adults

    Science.gov (United States)

    Seah, Jowy Yi Hoong; Gay, Gibson Ming Wei; Su, Jin; Tai, E-Shyong; Yuan, Jian-Min; Koh, Woon-Puay; Ong, Choon Nam; van Dam, Rob M.

    2017-01-01

    High arachidonic acid (AA; 20:4n-6) status may have adverse effects on inflammation and risk of cardiovascular diseases. Concerns about high intake of n-6 polyunsaturated fatty acids (PUFAs) are based on the premise that endogenous conversion from linoleic acid (LA; 18:2n-6) is an important source of AA, but few population-based studies have investigated dietary determinants of AA status. In this study, we examined habitual food consumption in relation to plasma concentrations of AA and other PUFAs in population-based studies. We used cross-sectional data from 269 healthy, ethnic Chinese participants (25–80 years old) with contrasting intakes of fish and red meat from the Singapore Prospective Study Program and 769 healthy participants (44–74 years old) from the Singapore Chinese Health Study as a validation set. Multivariable linear regression was used to examine PUFA intake (% energy) and food sources of PUFA (fish, red meat, poultry, soy and cooking oils) in relation to plasma PUFAs (AA, LA, dihomo-gamma-linolenic acid (DGLA; 20:3n-6), alpha-linolenic acid (ALA; 18:3n-3), eicosapentaenoic acid (EPA; 20:5n-3), and docosahexaenoic acid (DHA; 22:6n-3)) concentrations. Higher intake of red meat was associated with higher plasma AA concentrations. High intake of PUFA or PUFA-rich oils was associated with higher plasma ALA but not with plasma AA. Higher intakes of soy were associated with higher ALA and fish with higher DHA and EPA concentrations. These associations were statistically significant (p < 0.05) in both studies. Red meat consumption, but not PUFA or PUFA-rich cooking oil, was associated with circulating AA suggesting that intake of pre-formed AA rather than LA is an important determinant of AA status. A diet high in fish, soy products and polyunsaturated cooking oil, and low in red meat may be associated with an optimal plasma profile of PUFA in this Chinese population. PMID:28146136

  1. Prevalence of Campylobacter spp. in poultry meat and meat products imported in Republic of Macedonia

    Directory of Open Access Journals (Sweden)

    Kostova Sandra

    2008-11-01

    Full Text Available Campylobacter spp. is leading bacterial cause of diarrhea in human population in all parts of the world. In most of the cases infection with Campylobacter spp. in humans originate from contaminated poultry meat and poultry meat products. This study was designed to estimate prevalence of Campylobacter spp. in meat and meat products imported in Republic of Macedonia. During the period of 8 months (January-August 2008 we tested 56 samples of meat and meat products (poultry meat, MDM, pork meat, beef meat and smoked beef. Samples were submitted to analysis for detection of thermo-tolerant Campylobacter spp. according to ISO 10272:1995. We determined among the analyzed samples highest prevalence of Campylobacter spp. in MDM with 84% positive samples, poultry meat with 81,8%, pork meat with 10%. We didn.t detect any positive samples in beef meat and smoked beef. Overall prevalence of Campylobacter spp. in all tested samples was 55,36%. This study shows that the high prevalence of Campylobacter spp. in tested samples and in correlation with severe symptoms in humans are reasons good enough for the producing and processing poultry meat industry and food business operators so they should take in consideration Campylobacter spp. in their risk assessment and preparation of HACCP plan.

  2. Responsible Effects for Sensory Character of Meat Products

    OpenAIRE

    BAŽANTOVÁ, Eva

    2011-01-01

    The thesis is literature review on the subject - Responsible Effects for Sensory Character of Meat Products. The introductory part deals with the human sense. Visual sense, smell and taste are of great importance in the sensory evaluation of foods. For meat and meat products to evaluate the sensory characteristic - color, aroma, flavor, consistence, succulence, texture, general appearance and appearance on cut. Various meat products differ in the way of production. According to current legisl...

  3. 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.

  4. Effect of dietary fiber on properties and acceptance of meat products: a review.

    Science.gov (United States)

    Talukder, Suman

    2015-01-01

    Meat is an important source of all essential nutritional components of our daily diet as it content most of the essential amino acids, fatty acids, vitamins, and minerals which are lack in plant based food, but it is devoid of dietary fiber, which is very essential component for normal physiological/biochemical process. During meat products processing, its functional values can be improved by supplementation of dietary fiber rich vegetative substances like cereal and pulse flour, vegetable and fruits pulp, etc. by this process, a significant proportion of required daily allowance of dietary fiber can be fulfilled for the frequent meat consumers. The consumption of meat products fortified with of dietary fiber can lead to the prevention of diseases like coronary heart disease, diabetes, irritable bowel disease, obesity, etc. On the other hand, the dietary fiber can effectively be incorporated in the processed meat products as binders, extender, and filler, they can significantly replace the unhealthy fat components from the products; increase acceptability by improving nutritional components, pH, water-holding capacity, emulsion stability, shear press value, sensory characters, etc. of finished products. Addition of dietary fiber in the meat products can increase the cooking yield therefore the economic gain as well.

  5. Lead and cadmium in meat and meat products consumed by the population in Tenerife Island, Spain.

    Science.gov (United States)

    González-Weller, D; Karlsson, L; Caballero, A; Hernández, F; Gutiérrez, A; González-Iglesias, T; Marino, M; Hardisson, A

    2006-08-01

    The aim of this study was to determine the levels of lead and cadmium in chicken, pork, beef, lamb and turkey samples (both meat and meat products), collected in the island of Tenerife (Spain). Lead and cadmium were measured by graphite furnace atomic absorption spectrometry (GFAAS). Mean concentrations of lead and cadmium were 6.94 and 1.68 microg kg(-1) in chicken meat, 5.00 and 5.49 microg kg(-1) in pork meat, 1.91 and 1.90 microg kg(-1) in beef meat and 1.35 and 1.22 microg kg(-1) in lamb meat samples, respectively. Lead was below the detection limit in turkey samples and mean cadmium concentration was 5.49 microg kg(-1). Mean concentrations of lead and cadmium in chicken meat product samples were 3.16 and 4.15 microg kg(-1), 4.89 and 6.50 microg kg(-1) in pork meat product, 6.72 and 4.76 microg kg(-1) in beef meat product and 9.12 and 5.98 microg kg(-1) in turkey meat product samples, respectively. The percentage contribution of the two considered metals to provisional tolerable weekly intake (PTWI) was calculated for meat and meat products. Statistically significant differences were found for lead content in meats between the chicken and pork groups and the turkey and beef groups, whereas for cadmium concentrations in meats, significant differences were observed between the turkey and chicken, beef and lamb groups. In meat products, no clear differences were observed for lead and cadmium between the various groups.

  6. Cluj Merino breeds’ potential for meat production

    Directory of Open Access Journals (Sweden)

    Stelian Dărăban

    2009-10-01

    Full Text Available Merino of Cluj breed, formed in the period of time 1957 – 1988 into Agronomic InstituteDoctor Petru Groza with the help of a staff led by distinct professor dr. eng. Augustin Pop, putstogether in its own genetic fond, genes of two Romanian breeds, Transylvanian Merino breed onpaternal line and Turcana breed white variety, Sibiu county ecotype on maternal line, being rolled as abreed belonging to mixed morpho-productive type fine wool – meat – milk. After year 1989, breedknows, keeping step with Romanian ovine culture, an increased regress of stocks, present days beingin genetic preservation, but also a line up to European production orientations so that we are speakingnow about a mixed breed, and production proportion being of 61.70 % meat, 30.10 % milk and 8.20% wool and leathers, from total value of productions obtained

  7. Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs.

    Science.gov (United States)

    Broncano, J M; Petrón, M J; Parra, V; Timón, M L

    2009-11-01

    The aim of this work was to study the influence of different cooking methods (grilled (GR), fried (FP), microwave (MW) and roasted (RO)) on lipid oxidation and formation of free cholesterol oxidation products (COPs) of meat from Iberian pigs that have been fed on an intensive system. Moisture and total lipid content, TBARs, hexanal and COPs were measured in Latissimus dorsi muscle samples. Cooking did not produce changes in total lipid content in meat but induced significantly higher lipid oxidation (TBARs and hexanal values) (p<0.001) and cholesterol oxidation (COPs) (p<0.01). When the different cooking methods were studied, the grilled method was the least affected by lipid oxidation (TBARs and hexanal) compared to the others. There were no significant differences among different cooking methods on COPs values. The most abundant cholesterol oxides were both 7α-hydroxycholesterol and 7β-hydroxycholesterol in all groups studied.

  8. 9 CFR 355.42 - Marking of mule meat and animal food mule meat by-product.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Marking of mule meat and animal food mule meat by-product. 355.42 Section 355.42 Animals and Animal Products FOOD SAFETY AND INSPECTION... Meat and Animal Food, Mule Meat By-Product § 355.42 Marking of mule meat and animal food mule meat by...

  9. Research on the rapid determination method of determining the shelf life of cooked meat products%熟肉制品保质期快速测定方法研究

    Institute of Scientific and Technical Information of China (English)

    王宝峰; 于树勇

    2012-01-01

    目的 通过改变储存环境缩短食品保质时间,进而在短时间内得到食品的保质期.方法 利用化学动力学的原理对样品进行测定.结果 熟肉制品生产10d之内即可测定出保质期.结论 及时获得产品保质期,进而得到商品的销售货价期,从而避免了过期产品流落市场.%Objective To change the storage environmental and shorten the food quality time, and obtain the food shelf life in short time. Method Adopting the principle of chemical kinetics to detect the samples. Results The shelf life of cooked food could be detected in 10 days when produced. Conclusions Obtained the food shelf life in time and then received the sell time, avoid the post - term food driftage to markets.

  10. Advances in ingredient and processing systems for meat and meat products.

    Science.gov (United States)

    Weiss, Jochen; Gibis, Monika; Schuh, Valerie; Salminen, Hanna

    2010-09-01

    Changes in consumer demand of meat products as well as increased global competition are causing an unprecedented spur in processing and ingredient system developments within the meat manufacturing sector. Consumers demand healthier meat products that are low in salt, fat, cholesterol, nitrites and calories in general and contain in addition health-promoting bioactive components such as for example carotenoids, unsaturated fatty acids, sterols, and fibers. On the other hand, consumers expect these novel meat products with altered formulations to taste, look and smell the same way as their traditionally formulated and processed counterparts. At the same time, competition is forcing the meat processing industry to use the increasingly expensive raw material "meat" more efficiently and produce products at lower costs. With these changes in mind, this article presents a review of novel ingredient systems and processing approaches that are emerging to create high quality, affordable meat products not only in batch mode but also in large-scale continuous processes. Fat replacers, fat profile modification and cholesterol reduction techniques, new texture modifiers and alternative antioxidant and antimicrobial systems are being discussed. Modern processing equipment to establish continuously operating product manufacturing lines and that allow new meat product structures to be created and novel ingredients to be effectively utilized including vacuum fillers, grinders and fine dispersers, and slicers is reviewed in the context of structure creation in meat products. Finally, trends in future developments of ingredient and processing systems for meat products are highlighted.

  11. MODERN TECHNOLOGY OF FERMENTED MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    L. V. Antipova

    2015-01-01

    Full Text Available Summary. New trends of meat industry development, on the example of sausages are shown. The detailed description of indicators of quality of meat raw materials, auxiliary materials and their influence on the processes of tissue and microbial fermentation in the process of ripening raw sausages. Measures for improving the quality control of meat raw materials, auxiliary materials, as well as the processing conditions in all stages of production of smoked products are suggested. The modern technology of production of raw sausages with starter cultures and complex products, allowing better standardization process is considered. Questions of chemistry of color formation, the formation of taste and flavor, textures and the suppression of undesired microflora in foods in general, and in particular the raw sausage are thoroughly covered. Ideas about factors affecting the formation of color in sausages are given. It is pointed out that the susceptibility to oxidation of nitrosilmioglobin is directly related to the fat oxidation in the whole redox potential. Trends in the market of raw sausages are shown. Requirements used in the meat industry to starting cultures are shown. Recommendations on the rational use of starter cultures, and other functional additives in technology of uncooked fermented products, which are used to improve the quality and ensure a high level of product safety are given. The characteristic of the innovative series of starter cultures Protect, its species belonging and qualitative composition, providing a unique protection system in the process of ripening and storage of smoked products is given. The properties are proved on the example of smoked poultry sausage.

  12. Occurrence of Listeria monocytogenes in Ready-to-Eat Meat Products and Meat Processing Plants in Spain.

    Science.gov (United States)

    Gómez, Diego; Iguácel, Laura Pilar; Rota, Mª Carmen; Carramiñana, Juan José; Ariño, Agustín; Yangüela, Javier

    2015-07-14

    The aim of this work was to study the occurrence of Listeria monocytogenes in several types of ready-to-eat (RTE) meat products and in the environment of meat processing plants. A total of 129 samples of RTE meat products and 110 samples from work surfaces and equipment were analyzed. L. monocytogenes was detected in 6 out of 35 cooked products (17.14%), 21 out of 57 raw-cured products (36.84%), and 9 out of 37 dry-cured, salted products (24.32%). The number of sample units that exceeded the food safety limit of 100 cfu/g decreased from the manufacture date to half shelf life, and then it was further reduced at the end of shelf life. L. monocytogenes was detected in 25 out of 110 (22.72%) food contact surfaces. The number of positive and negative results from both food and environmental samples were cross-tabulated and the calculated Cohen's kappa coefficient (κ) was 0.3233, indicating a fair agreement in terms of Listeria contamination. L.monocytogenes was recovered after cleaning and disinfection procedures in four plants, highlighting the importance of thorough cleaning and disinfection.

  13. Occurrence of Listeria monocytogenes in Ready-to-Eat Meat Products and Meat Processing Plants in Spain

    Directory of Open Access Journals (Sweden)

    Diego Gómez

    2015-07-01

    Full Text Available The aim of this work was to study the occurrence of Listeria monocytogenes in several types of ready-to-eat (RTE meat products and in the environment of meat processing plants. A total of 129 samples of RTE meat products and 110 samples from work surfaces and equipment were analyzed. L. monocytogenes was detected in 6 out of 35 cooked products (17.14%, 21 out of 57 raw-cured products (36.84%, and 9 out of 37 dry-cured, salted products (24.32%. The number of sample units that exceeded the food safety limit of 100 cfu/g decreased from the manufacture date to half shelf life, and then it was further reduced at the end of shelf life. L. monocytogenes was detected in 25 out of 110 (22.72% food contact surfaces. The number of positive and negative results from both food and environmental samples were cross-tabulated and the calculated Cohen’s kappa coefficient (κ was 0.3233, indicating a fair agreement in terms of Listeria contamination. L. monocytogenes was recovered after cleaning and disinfection procedures in four plants, highlighting the importance of thorough cleaning and disinfection.

  14. 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.

  15. Effective use of product quality information in meat processing

    NARCIS (Netherlands)

    Rijpkema, W.A.; Rossi, R.; Vorst, van der J.G.A.J.

    2011-01-01

    This paper presents a case study on use of advanced product quality information in meat processing. To serve segmented customer demand meat processors consider use of innovative sensor technology to sort meat products to customer orders. To assess the use of this sensor technology a discrete-event

  16. NIR spectroscopy for determining soy contents in processed meat products

    Science.gov (United States)

    Soy products such as soy concentrate, soy protein and soy grits are used as a meat extender in processed meat products to improve meat texture. However, soy allergies are one of the common food allergies, especially in infants and young children, and can be mild to life-threatening. The United State...

  17. Antilisterial properties of marinades during refrigerated storage and microwave oven reheating against post-cooking inoculated chicken breast meat.

    Science.gov (United States)

    Fouladkhah, Aliyar; Geornaras, Ifigenia; Nychas, George-John; Sofos, John N

    2013-02-01

    This study evaluated growth of Listeria monocytogenes inoculated on cooked chicken meat with different marinades and survival of the pathogen as affected by microwave oven reheating. During aerobic storage at 7 °C, on days 0, 1, 2, 4, and 7, samples were reheated by microwave oven (1100 W) for 45 or 90 s and analyzed microbiologically. L. monocytogenes counts on nonmarinated (control) samples increased (P Microwave oven reheating reduced L. monocytogenes counts by 1.9 to 4.1 (45 s) and >2.4 to 5.0 (90 s) log CFU/g. With similar trends across different marinates, the high levels of L. monocytogenes survivors found after microwave reheating, especially after storage for more than 2 d, indicate that length of storage and reheating time need to be considered for safe consumption of leftover cooked chicken.

  18. Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review.

    Science.gov (United States)

    Sohaib, Muhammad; Anjum, Faqir Muhammad; Arshad, Muhammad Sajid; Rahman, Ubaid Ur

    2016-01-01

    Globally, the demand for safe, healthy and nutritious meat and allied products possesses improved taste with extended shelf life is mounting. Microbial safety is among the imperative challenges that prevails in meat products because they provide an ideal medium for the growth of microorganisms particularly pathogenic bacteria. The incidence of these microbes can result quality deterioration of products leading towards food borne diseases when consumed by peoples. Several preservation technologies like chemical and biological interventions are effective to retard or inactivate the growth of micro-organisms most commonly related to food-borne diseases. Despite these, innovative approaches like hydrostatic pressure processing, active packaging, pulse electric field, hurdle approach and use of natural antimicrobials can be deployed to enhance the safety of meat and meat products. The objective of review is to describe the current approaches and developing technologies for enhancing safety of meat and allied meat products.

  19. Sensory quality of broiler breast meat influenced by low atmospheric pressure stunning, deboning time and cooking methods.

    Science.gov (United States)

    Schilling, M W; Radhakrishnan, V; Vizzier-Thaxton, Y; Christensen, K; Williams, J B; Joseph, P

    2015-06-01

    Stunning method (low atmospheric pressure stunning, LAPS and electrical stunning, ES), deboning time (0.75 h and 4 h), and cooking method (baking, frying, and sous vide) were evaluated for their impact on the descriptive sensory characteristics and consumer acceptability of breast meat (n=576, 144 birds per stunning × deboning time combination). Sensory evaluation was conducted by trained descriptive (n=8) and consumer (n=185) panels. On average, no differences (P>0.05) existed in the sensory acceptability of fried and sous vide cooked broiler breast treatment combinations. However, for oven-baking, the LAPS treatment that was deboned at 4 h was more acceptable (P<0.05) than other treatments and the ES and LAPS 4 h samples had greater (P<0.05) acceptability for texture than their ES and LAPS 0.75 h counterparts. Since consumers were highly variable in their liking of chicken breast treatments, consumers were grouped into clusters for each cooking method based on liking and preference. Cluster analysis data revealed that the largest groups of consumers liked (score≥6.0) all chicken breast treatments, but a larger proportion of consumers liked the 4 h LAPS and ES treatments when compared to the 0.75 h LAPS and ES treatments for all cooking methods. In addition, the consumers who indicated that baked chicken breast was highly acceptable preferred (P<0.05) 4 h LAPS over the 4 h ES samples. Based on sensory results, chicken breast meat from all stunning and deboning method combinations was highly acceptable to the majority of consumers, but the LAPS 4 h treatment had enhanced sensory characteristics when baked. © 2015 Poultry Science Association Inc.

  20. Biomonitoring the Cooked Meat Carcinogen 2-Amino-1-methy-6-phenylimidazo[4,5-b]pyridine in Canine Fur

    OpenAIRE

    Gu, Dan; Neuman, Zachary L.; Modiano, Jaime F.; Turesky, Robert J.

    2012-01-01

    2-Amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine (PhIP) is a heterocyclic aromatic amine (HAA) that is formed during the cooking of meat, poultry, and fish. PhIP is a rodent carcinogen and thought to contribute to several diet-related cancers in humans. PhIP is present in the hair of human omnivores but not in the hair of vegetarians. We have now identified PhIP in the fur of fourteen out of sixteen healthy dogs consuming different brands of commercial pet food. The levels of PhIP in canine f...

  1. 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...

  2. Analysis and Evaluation of Cooking Parameters for Sweet Bakery Products

    Directory of Open Access Journals (Sweden)

    Giuseppe Vignali

    2013-07-01

    Full Text Available Cooking process is essential for the preparation of sweet bakery products, such as Panettone, a typical Italian seasonal dessert. This study is aimed at evaluating the features of the finished product leaving the oven chamber using the Design of Experiments technique. Four features of the product like “water activity”, “humidity”, “pH” and “sensorial judge” have been explained as functions of independent variables: recipe of the dough, affecting the dough strength and cooking process parameters, such as time, temperature and oven chamber configuration. A two-level, complete four-factor design has been used to carry out the experiments; consequently the analysis of variance has pointed out the effects of main factors and some of their interaction effects; multiple regression analysis was also carried out to explain the variability and to predict the process. The model can be profitably adopted in order to adjust the cooking process parameters in accordance to the dough recipe or the boundary cooking conditions. This study can be further developed by optimizing the input factors in order to maximize the “overall rating” response of the finished product.

  3. In vitro meat production system: why and how?

    Science.gov (United States)

    Sharma, Shruti; Thind, Sukhcharanjit Singh; Kaur, Amarjeet

    2015-12-01

    Due to the nutritional importance and the sustained popularity of meat as a foodstuff, the livestock production sector has been expanding incessantly. This exponential growth of livestock meat sector poses a gigantic challenge to the sustainability of food production system. A new technological breakthrough is being contemplated to develop a substitute for livestock meat. The idea is to grow meat in a culture in the lab and manipulate its composition selectively. This paper aims to discuss the concept of In Vitro Meat production system, articulate the underlying technology and analyse the context of its implications, as proposed by several scientists and stakeholders. The challenges facing this emerging technology have also been discussed.

  4. Evaluation and monitoring of the satisfaction of meat and meat products consumers

    Directory of Open Access Journals (Sweden)

    Corina Constanta Rușeț

    2014-05-01

    Full Text Available The managers have to be focused on clients and satisfy their needs, so that the products meet their expectations. The evaluation and monitoring the consumers satisfaction is very important because it is a managerial instrument which offers the possibility to understand and satisfy the needs of the existing consumers. In this study we used the questionnaire as research method and after analyzing and processing the data we noticed the consumers preferences related to the meat and meat products consumption, the frequency of consumption and the places from where the consumers procure their meat and meat products.

  5. Microbial challenges of poultry meat production.

    Science.gov (United States)

    Voidarou, C; Vassos, D; Rozos, G; Alexopoulos, A; Plessas, S; Tsinas, A; Skoufou, M; Stavropoulou, E; Bezirtzoglou, E

    2011-12-01

    Food safety and shelf-life are both important microbial concerns in relation to broiler meat production. Focus is mainly placed on the absence or control of potentially pathogenic microbes such as Salmonella spp. and Campylobacter spp. but, from the commercial point of view, other spoilage bacteria also play a role as potential threats. Regarding food safety, the primary target should be the production of pathogen-free live animals, thus allowing slaughter plants to keep the processing line free of those microorganisms. Consumers believe that quality of foods from organic production is superior to foods from conventional production. The aim of the present study was to evaluate and compare the bacterial quality of chicken meat from organic and conventional production on the basis of traditional meat quality criteria. Fresh free grazing broiler carcasses were purchased directly from rural households (n = 80) and fresh retail chicken parts from conventional broiler carcasses from the local supermarkets in the region of Epirus (Poultry Producers Association. Arta) (n = 200). The samples were microbiologically tested for the presence of bacteria such as: Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, Enterobacteriaceae, Escherichia coli, Campylobacter spp., and C. perfringens. Total count of aerobic mesophilic bacteria was also determined. Bacteriological tests were performed by means of standard methods of isolation and identification of individual species of bacteria according to ISO requirements. API-tests (bioMerieux) and Vitek 2 Identification System (bioMerieux) were used for biochemical determination. High levels of microbial contamination and occurrence of pathogenic bacteria at then fresh free grazing broiler carcasses reflect the poor hygienic quality of the slaughter conditions in the rural households.

  6. Effect of storage temperature at 7°C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat

    Directory of Open Access Journals (Sweden)

    Sandriane Pizato

    2014-04-01

    Full Text Available The effect of storage temperature at 7°Con the physical-chemical and microbiological quality of industrialized cooked chicken breast meat was analyzed. Frozen cooked breast meat supplied from a poultry-processing industry was used. Fillets were stored at a prescribed temperature (7°C for 15-17 days and the sample’s chemical composition and initial pH was determined. Color, texture and microbiology were analyzed to determine the shelf-life of the cooked chicken breast meat. Salmonella spp. and Escherichia coli were not detected. The highest values of Chroma a* were observed at 312 and 360 hours, exhibiting an intense red color resulting from meat deterioration. Chroma b* failed to show any significant difference between the first and last day of storage. Lightness (L* was decreased with storage time and revealed a darker color caused by microbial spoilage. Texture decreased from 2.93 to 1.12 kgf. It may be concluded that shelf-life attended to expectations with regard to texture, color and microbiology of cooked chicken breast meat stored at7°C during 13 days.

  7. Meat Processing Plant Microbiome and Contamination Patterns of Cold-Tolerant Bacteria Causing Food Safety and Spoilage Risks in the Manufacture of Vacuum-Packaged Cooked Sausages.

    Science.gov (United States)

    Hultman, Jenni; Rahkila, Riitta; Ali, Javeria; Rousu, Juho; Björkroth, K Johanna

    2015-10-01

    Refrigerated food processing facilities are specific man-made niches likely to harbor cold-tolerant bacteria. To characterize this type of microbiota and study the link between processing plant and product microbiomes, we followed and compared microbiota associated with the raw materials and processing stages of a vacuum-packaged, cooked sausage product affected by a prolonged quality fluctuation with occasional spoilage manifestations during shelf life. A total of 195 samples were subjected to culturing and amplicon sequence analyses. Abundant mesophilic psychrotrophs were detected within the microbiomes throughout the different compartments of the production plant environment. However, each of the main genera of food safety and quality interest, e.g., Leuconostoc, Brochothrix, and Yersinia, had their own characteristic patterns of contamination. Bacteria from the genus Leuconostoc, commonly causing spoilage of cold-stored, modified-atmosphere-packaged foods, were detected in high abundance (up to >98%) in the sausages studied. The same operational taxonomic units (OTUs) were, however, detected in lower abundances in raw meat and emulsion (average relative abundance of 2%±5%), as well as on the processing plant surfaces (meat, sausage emulsion, and sausages. The fact that Yersinia-like OTUs were found on the surfaces of a high-hygiene packaging compartment raises food safety concerns related to their resilient existence on surfaces. Copyright © 2015, American Society for Microbiology. All Rights Reserved.

  8. Detection of Escherichia coli O157 in raw and cooked meat: comparison of conventional direct culture method and Enzyme Linked Fluorescent Assay (ELFA

    Directory of Open Access Journals (Sweden)

    Maria De Giusti

    2011-03-01

    Full Text Available

    Abstract
    Background: Verocytotoxin Escherichia coli is a frequent and important cause of diarrhea and haemolytic uremic syndrome all over the world. Consumption of ground beef, lettuce, and other kinds of food have been associated with outbreaks.
    The aim of this study was to detect the presence of E. coli O157 in meat products collected from hospital food catering services in Rome, using a rapid detection method in comparison with a standard culture method to verify the effectiveness of HACCP system.
    Methods: Three hundred and ten food samples (80 of cooked and 230 of raw meat were screened for E.coli O157 by ISO culture method and by enzyme-linked-fluorescent-assay (ELFA-based methods
    (VIDAS®system, bioMérieux. All isolates obtained were tested for VT1 and VT2 genes by PCR. The statistical analysis considered absolute frequencies and percentages. The K statistic was applied to assess agreement between direct culture method and the VIDAS system.
    Results: A total of 6 (1,9% E.coli O157 isolates were recovered from raw meat samples by the culture method; of these only four were identified by PCR as VTEC producers. A total of 9 (2,9% E.coli O157 isolates were recovered from raw meat samples by the VIDAS® system. No E.coli O157 was detected in cooked products. All comparisons between the direct culture method and the VIDAS system were
    statistically significant (K= 0,795; p<0.001.
    Conclusions: The present study showed how ELFA-based methods are highly specific and rapid for the detection of E.coli O157 in food samples compared with the direct culture method. ELFA method is useful to verify the effectiveness of the HACCP system in the risk management of potential contaminating hazards during the preparation of foods for susceptible persons.

  9. 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.

  10. CHARACTERIZATION OF “SA PANADA” TRADITIONAL MEAT PRODUCT OF MONTE ACUTO

    Directory of Open Access Journals (Sweden)

    E.P.L. De Santis

    2009-06-01

    Full Text Available Panada is a traditional food product of Monte Acuto area (Sardinia, Italy. It is made of an envelope of pasta filled with pork meat and fat and then thoroughly cooked. In this study a microbiological and sensorial characterization was carried out on Panada samples taken in 5 plants. In each plant from two batches were collected samples of raw and cooked products which were also analyzed after 7 and 30 days of storage. Further samples were packaged after cooking in modified atmosphere (MAP, N2 70% and CO2 30% and analyzed after 30 days. The results of microbiological analysis of Panada cooked products showed scarce contaminations at very low level during storage and none of the pathogens were recovered from these samples. With respect to the sensorial analysis, the results showed that undesirable changes in the characteristics of the product were perceived after 7 days storage. Sensory evaluation showed that MAP packaged product did not retain better characteristics than control samples after 30 days of storage.

  11. Meat and milk products in Europe

    DEFF Research Database (Denmark)

    Weidema, Bo Pedersen; Hermansen, John Erik; Eder, P.

    2009-01-01

    The overall environmental impacts from consumption of meat and dairy products in EU-27 have been assessed by the use of hybrid life cycle assessment (input-output data supplemented by specific process data). For the impact assessment, we applied a flexible model that allows results to be presented...... both in 15 traditional environmental midpoint indicators (global warming potentials, photochemical ozone creation potential, etc.) and in monetary units (Euro). Specifically for this project, a damage model for aquatic eutrophication was developed. We identified and quantified the improvement options...

  12. A novel approach for in vitro meat production.

    Science.gov (United States)

    Pandurangan, Muthuraman; Kim, Doo Hwan

    2015-07-01

    The present review describes the possibility of in vitro meat production with the help of advanced co-culturing methods. In vitro meat production method could be a possible alternative for the conventional meat production. Originally, the research on in vitro meat production was initiated by the National Aeronautics and Space Administration (NASA) for space voyages. The required key qualities for accepting in vitro meat for consumption would be good efficiency ratio, increased protein synthesis rate in skeletal muscles, and mimicking the conventional meat qualities. In vitro culturing of meat is possible with the use of skeletal muscle tissue engineering, stem cell, cell co-culture, and tissue culture methods. Co-culture of myoblast and fibroblast is believed as one of the major techniques for in vitro meat production. In our lab, we have co-cultured myoblast and fibroblast. We believe that a billion pounds of in vitro meat could be produced from one animal for consumption. However, we require a great deal of research on in vitro meat production.

  13. Consumer preference, behavior and perception about meat and meat products: an overview.

    Science.gov (United States)

    Font-I-Furnols, Maria; Guerrero, Luis

    2014-11-01

    Meat and meat products currently represent an important source of protein in the human diet, and their quality varies according to intrinsic and extrinsic parameters that can sometimes be shaped to make a product more desirable. Because consumers are the final step in the production chain, it is useful to identify which factors affect their behavioral patterns. This would allow the meat sector to better satisfy consumer expectations, demands and needs. This paper focuses on features that might influence consumer behavior, preferences and their perception of meat and meat products with respect to psychological, sensory and marketing aspects. This multidisciplinary approach includes evaluating psychological issues such as attitudes, beliefs, and expectations; sensory properties such as appearance, texture, flavor and odor; and marketing-related aspects such as price and brand. Copyright © 2014 Elsevier Ltd. All rights reserved.

  14. Gas cooking, kitchen ventilation, and exposure to combustion products.

    Science.gov (United States)

    Willers, S M; Brunekreef, B; Oldenwening, M; Smit, H A; Kerkhof, M; Vries, H

    2006-02-01

    We evaluated a questionnaire-based system for classifying homes into groups with distinctly different chances of accumulating combustion products from cooking appliances. The system was based on questions about type of cooking appliance, type and use of ventilation provisions, and kitchen size. Real-time measurements were made of CO, CO(2), temperature, and water vapor, and passive sampling was performed of nitrogen oxides, over a week-long period in 74 kitchens. During the measurements, inhabitants kept a diary to record appliance use time and use of ventilation provisions. The questionnaire-based and diary-based home classifications for the 'Chance of Accumulation of Combustion Products' (CACP) turned out to agree fairly well. For CO(2) as well as for CO a significant difference between the 'high' and 'low' CACP groups was found for the mean accumulation in the kitchen during cooking of the combustion generated concentrations. These facts are considered to be important experimental evidence of the CACP stratification being valid for our study population. In the homes studied, NO(2) as well as CO concentrations were found to be lower compared with previous studies in The Netherlands. Practical Implications Previous studies on indoor combustion product dispersal conducted in the early- to mid-1980s in the Netherlands showed much higher NO(2) and CO concentrations than the present study. Apparently, the removal of combustion products formed during cooking is more efficient in the (mostly newer) homes that we studied than in the homes studied in the early- to mid-1980s. More detailed knowledge of kitchen situations is needed to improve the CACP model. Future studies can achieve this by using questionnaires on the kitchen situation, diaries and real-time measurements of the combustion products under consideration.

  15. [Prevalence of Salmonella in meat and meat products in Moravia in 2010-2015].

    Science.gov (United States)

    Bardoň, Jan; Ondrušková, J; Ambrož, P

    2016-06-01

    Bacteria of the genus Salmonella greatly contribute to foodborne infections of the gastrointestinal tract in humans. An important source of the diseases is foods of animal origin. The study aimed at monitoring and assessing the prevalence of individual Salmonella serovars in samples of meat and meat products collected in Moravia, Czech Republic. Between 2010 and 2015, the State Veterinary Institute in Olomouc performed microbiology tests in a total of 52,735 meat and meat product samples to detect Salmonella spp. The samples were collected in Moravia and a part of East Bohemia. Bacteriological examination of the samples was carried out in accordance with the Czech version of the European Standard EN ISO 6579 : 2002. Genus identification of suspected isolates was performed using the MALDI-TOF MS method; Salmonella serotypes were identified by a slide agglutination test using the White-Kaufmann-Le Minor scheme. Salmonella spp. were detected in 2.4 % of the 52,735 samples examined. The highest rate of detection (21.9 %) was noted in poultry meat, followed by poultry meat preparations (9.1 % of positive samples) and other meat preparations (0.7 % of positive samples). The serovars most frequently identified from positive samples were Salmonella Infantis and S. Derby. The rates of Salmonella spp. detected in the monitored commodities have been increasing since 2012. However, this may be due to a better risk analysis when selecting samples to be tested. Salmonella spp. were most frequently detected in poultry and poultry products. The other types of meat and meat products constituted only a small proportion of the positive cases. The analysis of Salmonella spp. isolated from foods showed that serovars most prevalent in meat and meat products are different from the serovar S. Enteritidis, mainly responsible for causing the diseases in humans.

  16. The potentiality of synbiotic minced meat production

    Directory of Open Access Journals (Sweden)

    Hoda Khavaninzade

    2016-06-01

    Full Text Available Consumption of veal and mutton with high protein and the most important iron source at growth age is of great importance. Red meat has high vitamin (B12, mineral (zinc and pigments. To produce function food, various compounds as probiotics, prebiotics and diet fiber and secondary plant metabolites as phenol compound are added to food products. The present study applied the mixture of mutton and veal, 0.5% Inulin and three levels of microbial inoculation of lactobacillus plantarum1.5× 107 cfu/ml, 1.5× 108 cfu/ml and 1.5× 1010cfu/ml. The results of all tests of 6 treatments and one control were performed with three replications by Duncan multi-range test. The samples were chosen after the required period (day 0, 3, 5 at temperature -4 at fridge and day s14, 30, 60 at temperature -18 in freezer to evaluate the change of required factors as 200gr packages of each sample under sterile condition beside flame and hood. PH, ash, humidity, protein and survival of probiotics tests were performed. During 60 days, pH and moisture were reduced. The percent of ash and protein was increased. The survival of probiotics was reduced and in all treatments except treatment A1B with 1.5× 107 cfu/mllactobacillus plantarum and without inulin, after 60 days keeping, good viability of probiotic bacteria was observed. Also, treatment A2B1 with 0.5% Inulin and 1.5 ×108 cfu/mllactobacillus plantarum during 60 days of storage (survival of probiotics reached 7.713 log cfu/ml and was selected as the best treatment. The results of study showed that by adding Inulin and lactobacillus plantarum, synbiotic minced meat was produced and it could be used in meat products including Hamburger.

  17. Revenue impact on the demand of Slovak households for meat and meat products

    Directory of Open Access Journals (Sweden)

    Ľubica Kubicová

    2012-01-01

    Full Text Available Global economical crisis was felt in the differences in the incomes of the households and their food consumption. In the paper are analyzed the changing patterns in the structure of demand for meat and the impact on total expenditure on meat and meat products in the households of employees, households of self-employed persons and households of pensioners. When examining the sensitivity of demand to changes in consumer meat prices in different social groups of households was estimated own-price elasticity of demand, as well as cross-price elasticity.

  18. Bacteriocins from lactic acid bacteria and their applications in meat and meat products.

    Science.gov (United States)

    Woraprayote, Weerapong; Malila, Yuwares; Sorapukdee, Supaluk; Swetwiwathana, Adisorn; Benjakul, Soottawat; Visessanguan, Wonnop

    2016-10-01

    Meat and meat products have always been an important part of human diet, and contain valuable nutrients for growth and health. Nevertheless, they are perishable and susceptible to microbial contamination, leading to an increased health risk for consumers as well as to the economic loss in meat industry. The utilization of bacteriocins produced by lactic acid bacteria (LAB) as a natural preservative has received a considerable attention. Inoculation of bacteriocin-producing LAB cell as starter or protective cultures is suitable for fermented meats, whilst the direct addition of bacteriocin as food additive is more preferable when live cells of LAB could not produce bacteriocin in the real meat system. The incorporation of bacteriocins in packaging is another way to improve meat safety to avoid direct addition of bacteriocin to meat. Utilization of bacteriocins can effectively contribute to food safety, especially when integrated into hurdle concepts. In this review, LAB bacteriocins and their applications in meat and meat products are revisited. The molecular structure and characteristics of bacteriocins recently discovered, as well as exemplary properties are also discussed.

  19. Determination of sex origin of meat and meat products on the DNA basis: a review.

    Science.gov (United States)

    Gokulakrishnan, Palanisamy; Kumar, Rajiv Ranjan; Sharma, Brahm Deo; Mendiratta, Sanjod Kumar; Malav, Omprakash; Sharma, Deepak

    2015-01-01

    Sex determination of domestic animal's meat is of potential value in meat authentication and quality control studies. Methods aiming at determining the sex origin of meat may be based either on the analysis of hormone or on the analysis of nucleic acids. At the present time, sex determination of meat and meat products based on hormone analysis employ gas chromatography-mass spectrometry (GC-MS), high-performance liquid chromatography-mass spectrometry/mass spectrometry (HPLC-MS/MS), and enzyme-linked immunosorbent assay (ELISA). Most of the hormone-based methods proved to be highly specific and sensitive but were not performed on a regular basis for meat sexing due to the technical limitations or the expensive equipments required. On the other hand, the most common methodology to determine the sex of meat is unquestionably traditional polymerase chain reaction (PCR) that involves gel electrophoresis of DNA amplicons. This review is intended to provide an overview of the DNA-based methods for sex determination of meat and meat products.

  20. Production Systems for the Muslim Goat's Meat Market

    African Journals Online (AJOL)

    1Norwegian Agricultural Economics Research Institute ... This paper investigates economic feasible production systems in agriculture to meet the ... Halal products such as pizzas, sausages and hamburgers, takes place ... Key words: Goat's meat; Norway; Production systems; Halal meat; Muslims; Mountain range pastures;.

  1. Meat products and consumption culture in the West.

    Science.gov (United States)

    Swatland, H J

    2010-09-01

    Meat products and consumption culture in the West may be traced back for at least 2,500 years. The dominant cultural source was Greco-Roman, with evidence from archeology, surviving documents and the names of meat cuts. The initial uniformity of meat technology and language in the Roman Empire was lost as national boundaries and languages fragmented. More recently, however, there has been a strong trend back to uniformity in meat cutting and grading. This started in the USA to solve logistical problems associated with long-distance commerce and similar changes occurred with the formation of the EU. Issues such as meat inspection and animal transport have been strongly influenced by the effect of literature on public opinion, which then led to legislated improvements. Innovations in other areas such as meat distribution and preservation had military origins. Meat consumption culture was involved in the early development of language, social grouping and religions.

  2. Preparation of salted meat products, e.g. cured bacon - by injecting liquid comprising meat proteins hydrolysed with enzymes

    DEFF Research Database (Denmark)

    1997-01-01

    Preparation of salted meat products comprises the following:(1) meat is chopped into fine pieces and mixed with water to form a slurry; (2) enzymes hydrolyse proteins in the meat; (3) adding a culture to the resulting medium, which comprises short peptide chains or amino acids; (4) forming...... flavourings as the culture is growing, and (5) injecting the liquid into pieces of meat....

  3. A SYBR Green real-time PCR assay to detect and quantify pork meat in processed poultry meat products.

    Science.gov (United States)

    Soares, Sónia; Amaral, Joana S; Oliveira, M Beatriz P P; Mafra, Isabel

    2013-05-01

    Species identification in meat products has grown in interest in recent years since these foodstuffs are susceptible targets for fraudulent labelling. In this work, a real-time PCR approach based on SYBR Green dye was proposed for the quantitative detection of pork meat in processed meat products. For the development of the method, binary meat mixtures containing known amounts of pork meat in poultry meat were used to obtain a normalised calibration model from 0.1 to 25% with high linear correlation and PCR efficiency. The method revealed high specificity by melting curve analysis, being successfully validated through its application to blind meat mixtures, which confirmed its adequacy for pork meat determination. The fully applicability of the method was further demonstrated in commercial meat products, allowing verification of labelling compliance and identification of meat species in processed foods. Copyright © 2013 Elsevier Ltd. All rights reserved.

  4. PRODUCTION AND SUPPLY BALANCE OF POULTRY MEAT IN CROATIA

    Directory of Open Access Journals (Sweden)

    Ivo Grgić

    2015-06-01

    Full Text Available Poultry meat is an important protein source in the human consumption. The main factors that have a positive effect on the development of the poultry industry are short production cycle, relatively low cost and the lack of religious restrictions on consumption. Chicken meat has the biggest share in the structure of poultry meat. The paper objective was to calculate the level of self-sufficiency degree in poultry meat in Croatia in the period from 2000 to 2012 and the degree of self-sufficiency in 2016 based on the results obtained. The method of balancing was used for calculation of self-sufficiency degree. The degree of self-sufficiency in the production of poultry meat in Croatia is higher than in other types of meat being between 80 and 90%. However, further decrease is expected and in 2016 domestic production would meet 81.17% of the domestic needs.

  5. Study on Influence of Different Types of Meat on the Quality of Meat Products

    Directory of Open Access Journals (Sweden)

    Melinda Nagy

    2015-11-01

    Full Text Available Meat species in processed food products have been gaining an increasing interest mainly due to public health, economic and legal concerns, but also due to religious reasons. In the recent years there was an increasing demand for healthier meat products. Formulation of healthier meat products based on processing strategies is one of the most important current approaches to the development of potential meat-based functional foods. The main objective of the study was to characterize different type of meat and to use that to obtain a meat product-smoked sausage. The physico-chemical analyses highlighted the moisture content (drying-oven at 105 ºC, protein (Kjeldahl method and fat (Soxhlet method content and sodium chloride content (Mohr method of the meat and the final product. Sensory analyses of the samples as well as control sample were evaluated by 17 untrained panellists using a 9 point hedonic scale. Following this study, it was noted an improvement of organoleptic characteristics (texture and appearance as well as physico-chemical and sensorial properties of the new product compared with the limits stipulated.

  6. Determination of pig sex in meat and meat products using multiplex real time-PCR.

    Science.gov (United States)

    Abdulmawjood, A; Krischek, C; Wicke, M; Klein, G

    2012-07-01

    For specific production lines, European retail companies demand exclusively female pork meat. To control the quality of their suppliers the identification and a quantitative detection of the animal sex origin of the meat is therefore of importance for meat processors. To enable a fast and reliable detection of male pig meat, a real time-PCR-system was designed in the present study. This was based on the genes AMEL-X and AMEL-Y. The real time-PCR assay allowed the detection of male pig meat at a concentration of 1% yielding a detection probability of 100% while the detection probability investigating meat samples containing 0.1% male pig meat was 44.4%. The analytic sensitivity of this system was assessed to be PCR reaction. The assessment of the accuracy of the real time-PCR assay to correctly identify sex individuals was investigated with 62 pigs including males (n=29) and females (n=33) belonging to different breeds/lines. With the newly designed test all analysed animals were correctly sexed. No amplification was obtained with cow, goat, sheep, turkey and chicken genomic DNA. The presented assay can be used for sex diagnosis, for the detection of male pig meat and for meat quality control.

  7. Effects of irradiation source and dose level on quality characteristics of processed meat products

    Science.gov (United States)

    Ham, Youn-Kyung; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Choi, Yun-Sang; Song, Beom-Seok; Park, Jong-Heum; Kim, Cheon-Jei

    2017-01-01

    The effect of irradiation source (gamma-ray, electron-beam, and X-ray) and dose levels on the physicochemical, organoleptic and microbial properties of cooked beef patties and pork sausages was studied, during 10 days of storage at 30±1 °C. The processed meat products were irradiated at 0, 2.5, 5, 7.5, and 10 kGy by three different irradiation sources. The pH of cooked beef patties and pork sausages was unaffected by irradiation sources or their doses. The redness of beef patties linearly decreased with increasing dose level (P0.05), while gamma-ray irradiated beef patties showed significantly decreased overall acceptability in a dose-dependent manner (Pmeat products, in particular color, lipid oxidation, and microbial properties are significantly influenced by the irradiation sources.

  8. The Use of Herbal Extracts and Essential Oils as a Potential Antimicrobial in Meat and Meat Products: A Review

    OpenAIRE

    Majid Aminzare; Mohammad Hashemi; Hassan Hassanzad Azar; Jalal Hejazi

    2016-01-01

    The production of healthy and high-quality meat and meat products in line with consumers’ demand for natural foods has become a major challenge for the meat production industry. Herbal extracts and essential oils have shown potentially significant antimicrobial effects against spoilage and pathogenic microorganisms present in meat products; however, they tend to have a limited use due to the intense flavor they add to the products. Nevertheless, advanced technologies can improve the microbial...

  9. Contents and retentions of free and total purine bases in lamb meat cooked by several household methods

    Directory of Open Access Journals (Sweden)

    P. Anfossi

    2011-03-01

    Full Text Available Concerns about the content of total and free purine bases in muscle foods and their retentions upon cooking have been since long established (Brulé et al., 1988. Recently, though, an important rôle has been acknowledged to dietary sources of preformed purines for the growth of tissues with a rapid turnover and for optimal function of the cellular immune response, up to the point that the positive features of these nutrients seem to outweigh by far the negative ones (ILSI, 1998. Scanty information exists about the total purine content of raw ovine meat, the only available sources of data being a survey by Herbel and Montag (1987 on purine and pyrimidine contents of protein-rich foods and the comprehensive collection of food composition tables compiled by Scherz and Senser (1994...

  10. Land and Water requirements for meat production in China

    NARCIS (Netherlands)

    Zheng, Wanli

    2010-01-01

    China will face a challenge for meat production with its available land and water. The production of meat requires substantial amounts of livestock feed, which in turn require vast amounts of land and water to produce it. As China has continued to develop

  11. Market Driving to Develop Rabbit Meat Products in Indonesia

    Directory of Open Access Journals (Sweden)

    Atien Priyanti

    2012-09-01

    Full Text Available Rabbit meat is a nutritional food containing high protein and low cholesterol, fat and sodium. Current research in rabbit production is aimed for developing production strategies to increase the nutritional and economic values of rabbit meat products as functional food. Nowadays, producing rabbit is a popular farming activity in many parts of Indonesia as a small and medium scale operation for food security and cash income. Rabbit farming is to produce meat, skin and hides, fur, organic fertilizers and pet or fancy animals. Consumption of rabbit meat is considered very low, due partly to low meat supply and inavailability of marketing. In some tourist areas, such as Lembang (West Java, Tawangmangu (Central Java, Sarangan and Batu (East Java rabbit meat is a specific food. Attempt to create and drive rabbit markets will simultaneously increase meat production to fulfill the demand and meet economic scale of farming. Hence, this will give significant impact to the farmers’ welfare. Availability of good quality meat, dissemination and diversification of meat products, production efficiency toward competitive price along with its proper marketing strategy will drive consumers’ preferences to consume more rabbit meat. Market driving needs to be created in order to promote rabbit meat products by establishing food outlets. This program has been developed by a farmers group in Magelang, Central Java. During the period of 2006 – 2007 the food outlets had increased to 5 outlets, and in 2012 become 9 outlets. This market driving will also have an impact on changing orientation of rabbit farming from traditional to a small and medium economic scale that will influence the production efficiency.

  12. 常压蒸煮工艺对包装扣肉品质的影响%The influence of cooking process on the quality of post-packaged braised meat

    Institute of Scientific and Technical Information of China (English)

    王海军; 王勤志; 滕建文

    2011-01-01

    The quality and taste, warmed-over flavor, fat condensation, safety and sanitation condition of braised meat after cooking were analyzed by sensory evaluation, texture profile analysis(TPA) and microbiological analysis. The influence of normal pressure cooking process on the quality of post-packaged braised meat were investigated. The results showed that the values of hardness, gumminess and chewiness of the lean and fat of braised meat obviously reduced with the extension of cooking time. The taste of braised meat cooked in 100 ℃ for 90 min was better. The effect of cooking time on the warmed-over flavor and the fat condensation after refrigeration storage of post-packaged braised meat was obvious. Sterilization time was found to increase the formation of warmed-over flavour and fat condensation. The condition of the process, which firstly cooked in 100 ℃ for 60 min before secondary sterilization for 30 min after packing, was very efficient to improve the quality of products. The research result indicated that it retained the original taste and flavor of traditional Braised meat, with only a few warmed-over flavor and fat condensation, and the products have achieved the cooked meat requirements in China.%采用感官评价、质构仪全质构分析和微生物测定等方法进行包装扣肉制品的口感、蒸煮异味、白油凝结现象和卫生状况的分析,评价常压蒸煮对包装扣肉品质的影响。结果表明:常压蒸煮下扣肉肥肉和瘦肉部分的硬度、胶黏性和咀嚼性指标数据值均随着热处理时间的延长而明显降低,在100℃90min的蒸煮条件下可获得较佳的扣肉口感;随着包装后二次杀菌时间的延长增加了包装扣肉的蒸煮异味和成品冷藏后出现的白油凝结现象;采用先100℃蒸煮60min,然后真空包装并进行100℃30min二次杀菌的加工工艺,可以获得具有原汁原味,无明显蒸煮异味和较少白油凝结的包装扣肉制品,达到我国熟肉制品的卫生要求。

  13. Tourist ships on the Danube as an opportunity for export of meat and meat products

    Directory of Open Access Journals (Sweden)

    Tešanović Dragan

    2015-01-01

    Full Text Available Tourism development launches growth of other complementary industries. River tourism, as a special selective tourism form, experiences intensive development, with an importance for all the regions through which the Danube, as an integral part of the Rhine - Main - Danube waterway, flows. During cruising, the largest consumption is achieved on the ship itself, where meat and meat products are an integral element of every meal and represent the most expensive component of the dish. The task of this paper is to analyse the consumption of meat and meat products on six tourist ships run by to 'Grand Circle Corporation' in 2013, in order to point out the possibility of supplying them with meat and meat products from sources in the territory where the ships sail. The paper presents the current suppliers and manufacturers of meat and meat products in Republic of Serbia that could supply the company 'Grand Circle Cruise Line' and other tourist ships that cruise on the Danube. Also, the research indicates that the export of meat products from the Republic Serbia could have a significant effect on improving the agricultural conditions and food production through increased competition, assuming the Serbian manufacturers supply most of tourist ships and not only the six ships analysed in this paper. Research results, specifically, point out the possibility of increasing export of poultry and beef if the potential demand of each of the eight companies with their 54 ships which operate tourist cruises on the Danube is taken into account. The data have been systematized, analysed and presented statistically in tables and graphs.

  14. 肉类食品的现状%The Current Situation of Meat Products

    Institute of Scientific and Technical Information of China (English)

    王盼盼

    2009-01-01

    Meat products are indispensable food resource in human life. The safety of meat products has great influential in human body health. This article reviewed the present situation, problem and countermeasure of meat product's safety system.

  15. Ethnic meat products of Kashmiri wazwan: a review

    Directory of Open Access Journals (Sweden)

    Sajad A. Rather

    2016-12-01

    Full Text Available Wazwan, the Kashmiri cuisine, is a unique and inseparable component of Kashmiri culture. It comprises from seven to 36 dishes of mutton or beef, chicken, fruits, and vegetables. The important ethnic meat products of wazwan include kabab, tabak maaz, aab gosh, rogan josh, nate-yakhni, rista, and goshtaba. The ethnic meat products of Kashmiri wazwan are popular because of their appealing flavor, texture, and palatability characteristics. However, traditional knowledge of these ethnic meat products in other aspects is not carefully documented. As the demand for ethnic/heritage meat products is ever-growing because of rapid urbanization and industrialization, substantial efforts need to be made to meet such increasing requirements. In addition, because of their popularity, there is a vast potential to introduce them at the national level and promote their export. This review aims to describe processing, quality characteristics, underlying problems, and approaches for the development of some important ethnic meat products of Kashmiri wazwan.

  16. Fruit-based Natural Antioxidants in Meat and Meat Products: A Review.

    Science.gov (United States)

    Ahmad, S R; Gokulakrishnan, P; Giriprasad, R; Yatoo, M A

    2015-01-01

    Due to the potential toxic effects of synthetic antioxidants, natural antioxidant sources especially fruits are being preferred now-a-days for use in different meat products. The majority of the antioxidant capacity of a fruit is especially because of numerous phenolic compounds. Many of the phytochemicals present in fruits may help protect cells against the oxidative damage caused by free radicals, thereby reducing the risk of degenerative diseases such as cardiovascular diseases, various types of cancers, and neurological diseases. Various parts of the fruit including their byproducts like skin and seeds have been used in meat products. Plum has been used as plum puree, prunes (dried plum), and plum extracts. Grape skin, seed, peel extracts, and grape pomace; berries as cakes and powder extracts; pomegranate rind powder and its juice; and most of the citrus fruits have proved beneficial sources of antioxidants. All these natural sources have effectively reduced the thiobarbituric acid-reactive substances (TBARS) values and free radical frequency. Thus, lipid oxidation is prevented and shelf life is greatly enhanced by incorporating various kinds of fruits and their byproducts in meat and meat products. There is a great scope for the use of fruits as natural sources of antioxidants in meat industry. The review is intended to provide an overview of the fruit-based natural antioxidants in meat and meat products.

  17. Final cook temperature monitoring

    Science.gov (United States)

    Stewart, John; Matthews, Michael; Glasco, Marc

    2006-04-01

    Fully cooked, ready-to-eat products represent one of the fastest growing markets in the meat and poultry industries. Modern meat cooking facilities typically cook chicken strips and nuggets at rates of 6000 lbs per hour, and it is a critical food safety issue to ensure the products on these lines are indeed fully cooked. Common practice now employs oven technicians to constantly measure final cook temperature with insertion-type thermocouple probes. Prior research has demonstrated that thermal imagery of chicken breasts and other products can be used to predict core temperature of products leaving an oven. In practice, implementation of a system to monitor core temperature can be difficult for several reasons. First, a wide variety of products are typically produced on the same production line and the system must adapt to all products. Second, the products can be often hard to find because they often leave the process in random order and may be touching or even overlapping. Another issue is finite measurement time which is typically only a few seconds. Finally, the system is subjected to a rigorous sanitation cycle and must hold up under wash down conditions. To address these problems, a calibrated 320x240 micro-bolometer camera was used to monitor the temperature of formed, breaded poultry products on a fully cooked production line for a period of one year. The study addressed the installation and operation of the system as well as the development of algorithms used to identify the product on a cluttered conveyor belt. It also compared the oven tech insertion probe measurements to the non-contact monitoring system performance.

  18. Detection of CNS and PrPSc in meat products.

    Science.gov (United States)

    Lücker, Ernst; Hardt, Michael; Groschup, Martin H

    2002-01-01

    Several methods for the detection of tissues of the central nervous system (CNS) in meat products have been developed and partly validated for use in official food control as pertaining to human BSE-exposure risk. So far, however, methods for the detection of abnormal prion protein (PrPSc) were not evaluated for their potential applicability to the matrix of heat treated meat products. We developed a micro technological procedure for the preparation of meat products suitable for high security laboratories as masses were 6 to 8 orders of magnitude lower than in conventional meat technology. Thus it was possible to produce standard micro sausages containing defined amounts of bovine BSE-positive brain. This material showed all characteristics of normal meat products and a homogeneous distribution of brain as indicated by NSE and GFAP western immunoblotting and GFAP immunometric analyses. Using a commercially available and certified immunometric assay for detection of PrPSc in untreated brain it was possible to detect BSE-positive CNS down to a content of 0.25% in heat treated meat products. We found a high correlation between PrPSc OD-values and CNS content and linearity up to 10% CNS. In 30 samples of retail meat products no sample transgressed the official cut off value for untreated bovine brain. Further studies are needed to show whether an increase of sensitivity in PrPSc detection from the meat product matrix is possible, in particular by optimisation of the extraction procedure.

  19. Pure meat – public perceptions of risk reduction strategies in meat production

    DEFF Research Database (Denmark)

    Korzen, Sara Marie; Sandøe, Peter; Lassen, Jesper

    2011-01-01

    of risk reduction strategy in meat production, with the aim of distinguishing between forms of risk reduction in terms of their acceptability. The paper reports the result of a focus-group study. Six focus groups with Danish citizens (N: 5–9) were conducted during May 2006. The design of the groups took...... to the participants’ picture of meat production. It is also important that the strategy does not alter the quality of the end-product (meat) in an unfavourable way. The implications of the results and the inherent dilemma for meat safety policy formation are discussed.......Experience has shown that both the assessment and implementation of new technologies in food production are challenged by negative assessments of the technologies by the public. This article seeks to deepen our understanding of the concerns that may underlie negative attitudes to various kinds...

  20. [Presence of sulfites in minced meat and meat products prepared in industries of the Valencia Community].

    Science.gov (United States)

    Zubeldia Lauzurica, L; Gomar Fayos, J

    1997-01-01

    In view of the development of harmonization provisions for food legislation with regard to additives, the aim of this study is to find out the use of sulfites in minced meats and meat products prepared in establishments located in the Valencia Region. Following planning of the types of products and number of samples to be researched, the results obtained were evaluated qualitatively and quantitatively for the presence of sulfites, expressed in mg/kg of SO2. The presence of sulfites was found in 65.38% of the samples of beef and pork burgers and in 64.18% of chicken burgers. Minced meat, fresh chorizo (highly-seasoned pork sausage) and raw sausages were more in line with legislation. The extensive use of sulfites in prepared meat products was observed. The imminent application of Community legislation will bring lead to a modification in the practices when preparing these products.

  1. Effect of Acacia karroo Supplementation on Growth, Ultimate pH, Colour and Cooking Losses of Meat from Indigenous Xhosa Lop-eared Goats.

    Science.gov (United States)

    Ngambu, S; Muchenje, V; Marume, U

    2013-01-01

    The objective of the study was to determine the effect of Acacia karroo supplementation on growth, ultimate pH, colour and cooking losses of meat from indigenous Xhosa lop-eared goats. Eighteen castrated 4-month-old kids were used in the study until slaughter. The kids were subdivided in two treatment groups A. karroo supplemented (AK) and non-supplemented (NS). The supplemented goats were given 200 g per head per d of fresh A. karroo leaves. The kids were slaughtered on d 60 and sample cuttings for meat quality assessment were taken from the Longistimus dorsi muscle. The supplemented kids had higher (p<0.05) growth rates than the non-supplemented ones. The meat from the A. karroo supplemented goats had lower (p<0.05) ultimate pH and cooking loss than the meat from the non-supplemented goats. Acacia karroo supplemented goats produced higher (p<0.05) b* (yellowness) value, but supplementation had no significant effect on L* (lightness) and a* (redness) of the meat. Therefore, A. karroo supplementation improved growth performance and the quality of meat from goats.

  2. Effect of Supplementation on Growth, Ultimate pH, Colour and Cooking Losses of Meat from Indigenous Xhosa Lop-eared Goats

    Directory of Open Access Journals (Sweden)

    S. Ngambu

    2013-01-01

    Full Text Available The objective of the study was to determine the effect of Acacia karroo supplementation on growth, ultimate pH, colour and cooking losses of meat from indigenous Xhosa lop-eared goats. Eighteen castrated 4-month-old kids were used in the study until slaughter. The kids were subdivided in two treatment groups A. karroo supplemented (AK and non-supplemented (NS. The supplemented goats were given 200 g per head per d of fresh A. karroo leaves. The kids were slaughtered on d 60 and sample cuttings for meat quality assessment were taken from the Longistimus dorsi muscle. The supplemented kids had higher (p<0.05 growth rates than the non-supplemented ones. The meat from the A. karroo supplemented goats had lower (p<0.05 ultimate pH and cooking loss than the meat from the non-supplemented goats. Acacia karroo supplemented goats produced higher (p<0.05 b* (yellowness value, but supplementation had no significant effect on L* (lightness and a* (redness of the meat. Therefore, A. karroo supplementation improved growth performance and the quality of meat from goats.

  3. Types of fraud in meat and meat products: a review

    Directory of Open Access Journals (Sweden)

    Espinoza T.

    2015-09-01

    Full Text Available Affects the food control. The globalization, increased imports and exports and free trade agreements have led to greater sharing and access to food worldwide; along with it, the problems associated with fraud such as adulteration, substitution, intentionality, and counterfeiting have been increased. Therefore, there are various tasks associated with food fraud, which in most reviews published only new identification techniques have been discussed. However, a discussion about the types of fraud and its impact on society, bioterrorism and religion, has been little commented. This review focuses primarily on describing the types of fraud that has as objective to obtain economic benefit or cause terrorism. Also, latest techniques available for detecting meat adulteration are mentioned.

  4. Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level.

    Science.gov (United States)

    Atilgan, Esra; Kilic, Birol

    2017-02-01

    Effects of microbial transglutaminase (MTGase), fibrin/thrombin combination (fibrimex), alginate or combination of these binding agents on physicochemical parameters of cooked ground beef with reduced salt level were investigated. Seventeen treatments included three control (no binding agent) groups incorporated with varying concentrations of salt (0.5, 1, 2%, w/w) and fourteen treatment groups produced with MTGase or fibrimex or alginate or their combinations at 0.5 or 1% salt levels. The samples were analyzed for cooking loss (CL), pH, color, moisture, fat, protein, ash, salt, texture and TBARS. The results indicated that the use of MTGase or fibrimex or MTGase/fibrimex combination had significant effect on preventing textural deterioration caused by salt reduction. Even though the use of MTGase resulted in higher CL values, formulation of ground beef with fibrimex or alginate or MTGase/fibrimex/alginate combinations reduced CL when compared with the control groups. The use of fibrimex in ground beef resulted in a decrease in TBARS, lightness, redness and pH values. However, the use of alginate caused an increase in pH, lightness and redness values of ground beef. Based on the present study, the use of fibrimex or a combination of fibrimex with MTGase in the product formulation can be an effective strategy to reduce cooking loss, to improve or maintain the textural properties and to extend shelf life of cooked ground beef with reduced salt level.

  5. Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products.

    Science.gov (United States)

    Hugas, M

    1998-01-01

    The consumer demands for less preserved foods and the development of new food systems to fulfil these demands, urges new hurdles for pathogen growth. The strategies for pathogen reduction are not selective for pathogenic microorganism and therefore the non-spoilage microorganisms may become also inactivated, from this situation a question of concern about a freer way for pathogen growth is arised. Biopreservation refers to the extended storage life and enhanced safety of foods using their natural or controlled microflora and (or) their antibacterial products. In meats, lactic acid bacteria (LAB) constitute a part of the initial microflora which develops easily after meat is processed. LAB growth in meat can cause microbial interference to spoilage and pathogenic bacteria through several mechanisms, specially bacteriocins. The paper deals with the description of meat-borne bacteriocins and their application in meat and meat products either to extend the shelf life or to inhibit meat pathogens. The application of bacteriocinogenic LAB together with new technological hurdles is discussed.

  6. Food Safety Credit System Construction Series Report-Meat%食品安全信用体系建设系列报道之肉类行业

    Institute of Scientific and Technical Information of China (English)

    康颖

    2005-01-01

    The meat products include the raw materials of living livestock, poultry and eggs to be used for processing; unfrozen fresh meat, frozen meat, refrigerant meat products and eggs; all kinds of prepared, semi-finished, and cooked products processed mainly from poultry. The meat product safety credit refers to the fulfillment of meat product safety promise by the enterprises engaged in the livestock, poultry and eggs raising, processing, storage, transportation, distribution, wholesale and retail.

  7. Safe poultry meat production in the next century

    NARCIS (Netherlands)

    Mulder, R.W.A.W.

    1997-01-01

    The revolutionary industrialisation of the poultry industry in the last 30 years has made the food poultry meat available for large groups of consumers. Due to its nutritional, sensory and economical characteristics, poultry meat is by far the most popular animal food product world-wide.

  8. Safe poultry meat production in the next century

    NARCIS (Netherlands)

    Mulder, R.W.A.W.

    1997-01-01

    The revolutionary industrialisation of the poultry industry in the last 30 years has made the food poultry meat available for large groups of consumers. Due to its nutritional, sensory and economical characteristics, poultry meat is by far the most popular animal food product world-wide. Epidemiolog

  9. Safe poultry meat production in the next century

    NARCIS (Netherlands)

    Mulder, R.W.A.W.

    1997-01-01

    The revolutionary industrialisation of the poultry industry in the last 30 years has made the food poultry meat available for large groups of consumers. Due to its nutritional, sensory and economical characteristics, poultry meat is by far the most popular animal food product world-wide. Epidemiolog

  10. Waste cooking oil as an alternate feedstock for biodiesel production

    Energy Technology Data Exchange (ETDEWEB)

    Chhetri, A. B.; Rafiqul Islam, M. [Civil and Resources Engineering Dalhousie University, Room D510, 1360 Barrington St., Box 1000, Halifax, N.S. B3J 2X4 (Canada); Watts, K. Ch. [Process Engineering, Dalhousie University, Halifax, NS, Box 1000, Halifax, N.S. B3J 2X4 (Canada)

    2008-07-01

    As crude oil price reach a new high, the need for developing alternate fuels has become acute. Alternate fuels should be economically attractive in order to compete with currently used fossil fuels. In this work, biodiesel (ethyl ester) was prepared from waste cooking oil collected from a local restaurant in Halifax, Nova Scotia, Canada. Ethyl alcohol with sodium hydroxide as a catalyst was used for the transesterification process. The fatty acid composition of the final biodiesel esters was determined by gas chromatography. The biodiesel was characterized by its physical and fuel properties including density, viscosity, acid value, flash point, cloud point, pour point, cetane index, water and sediment content, total and free glycerin content, diglycerides and monoglycerides, phosphorus content and sulfur content according to ASTM standards. The viscosity of the biodiesel ethyl ester was found to be 5.03 mm{sup 2}/sec at 40 {sup o}C. The viscosity of waste cooking oil measured in room temperature (at 21 {sup o}C) was 72 mm{sup 2}/sec. From the tests, the flash point was found to be 164 {sup o}C, the phosphorous content was 2 ppm, those of calcium and magnesium were 1 ppm combined, water and sediment was 0 %, sulfur content was 2 ppm, total acid number was 0.29 mg KOH/g, cetane index was 61, cloud point was -1 {sup o}C and pour point was -16 {sup o}C. Production of biodiesel from waste cooking oils for diesel substitute is particularly important because of the decreasing trend of economical oil reserves, environmental problems caused due to fossil fuel use and the high price of petroleum products in the international market. (author)

  11. Waste Cooking Oil as an Alternate Feedstock for Biodiesel Production

    Directory of Open Access Journals (Sweden)

    M. Rafiqul Islam

    2008-04-01

    Full Text Available As crude oil price reach a new high, the need for developing alternate fuels has become acute. Alternate fuels should be economically attractive in order to compete with currently used fossil fuels. In this work, biodiesel (ethyl ester was prepared from waste cooking oil collected from a local restaurant in Halifax, Nova Scotia, Canada. Ethyl alcohol with sodium hydroxide as a catalyst was used for the transesterification process. The fatty acid composition of the final biodiesel esters was determined by gas chromatography. The biodiesel was characterized by its physical and fuel properties including density, viscosity, acid value, flash point, cloud point, pour point, cetane index, water and sediment content, total and free glycerin content, diglycerides and monoglycerides, phosphorus content and sulfur content according to ASTM standards. The viscosity of the biodiesel ethyl ester was found to be 5.03 mm2/sec at 40oC. The viscosity of waste cooking oil measured in room temperature (at 21° C was 72 mm2/sec. From the tests, the flash point was found to be 164oC, the phosphorous content was 2 ppm, those of calcium and magnesium were 1 ppm combined, water and sediment was 0 %, sulfur content was 2 ppm, total acid number was 0.29 mgKOH/g, cetane index was 61, cloud point was -1oC and pour point was -16oC. Production of biodiesel from waste cooking oils for diesel substitute is particularly important because of the decreasing trend of economical oil reserves, environmental problems caused due to fossil fuel use and the high price of petroleum products in the international market.

  12. Survey on the content of nitrite in cooked meat in Henan Province%熟肉制品中亚硝酸盐含量调查

    Institute of Scientific and Technical Information of China (English)

    梁振山; 张书芳; 张丁; 周昇昇

    2012-01-01

    目的 了解河南省熟肉制品中亚硝酸盐的含量.方法 2010年从全省18个地市随机采集了14类361份熟肉样品,用国标法GB/T 5009.33-2010分析熟肉制品中亚硝酸盐的含量.结果 熟肉制品中亚硝酸盐的平均含量为54.46 mg/kg;依据GB 2760-2011《食品添加剂使用标准》判定,亚硝酸盐超标的熟肉制品为92份,总超标率为25.5%,其中牛肉制品中的亚硝酸盐超标率最高为42.0%,其后依次为猪肉制品27.8%、鸡肉制品10.2%、羊肉制品9.5%.结论 提示河南省熟肉制品中亚硝酸盐含量超标情况比较严重,政府有关部门应加强对食品安全的监督管理,以维护广大消费者的身体健康.%Objective To investigate the nitrite content in cooked meat in Henan Province. Methods Cooked meat samples were collected from 18 cities in 2010, and 361 cooked meat samples in 14 groups were analyzed according to GB/ T 5009. 33. Results The average nitrite content in cooked meat was 54. 46 mg/kg, and its unqualified rate was 25. 5% . The unqualified rate of nitrite in cooked beef was the highest (42. 0% ) and that in cooked pork, chicken and mutton was 27.8%, 10.2% and 9.5% respectively. Conclusion Nitrite residues in cooked meat exceeded the standard limit seriously in Henan Province. Measures should be taken to safeguard the health of consumers in general.

  13. The Use of Herbal Extracts and Essential Oils as a Potential Antimicrobial in Meat and Meat Products: A Review

    Directory of Open Access Journals (Sweden)

    Majid Aminzare

    2016-03-01

    Full Text Available The production of healthy and high-quality meat and meat products in line with consumers’ demand for natural foods has become a major challenge for the meat production industry. Herbal extracts and essential oils have shown potentially significant antimicrobial effects against spoilage and pathogenic microorganisms present in meat products; however, they tend to have a limited use due to the intense flavor they add to the products. Nevertheless, advanced technologies can improve the microbial stability and the sensory quality of meat products containing natural extracts and essential oils through different techniques. The present study first reviews the microbial deterioration of meat and meat products and their traditional storage techniques and then discusses the manner and extent of the use of herbal extracts and essential oils in these products.

  14. Spices and Condiments in Ghana: Their Utilization in Comminuted Meat Products

    Directory of Open Access Journals (Sweden)

    Darkwa Sarah

    2013-11-01

    Full Text Available Local spices were collected from seven major markets across Ghana, compiled and identified by their Scientific, Common and Local names, properties, part used and area found. Seven fresh pork sausages prepared using differing compositions of these spices were sensorily evaluated in a pre-trial and four selected and further evaluated in triplicate to determine their acceptability. A 10 member panel assessed the external appearance of uncooked products, internal colour, aroma, taste and the overall acceptability of cooked products. The data was analysed as a completely randomized block design using the nonparametric analysis as employed in Friedman’s method and Wilcoxon’s signed rank test. A total of fourteen local spices were collected. A 1.52% level of inclusion of the different composite spice mixes in the products was acceptable. The prekese based product was significantly judged the most acceptable (P=.05 while the dawadawa based product the least acceptable. In conclusion, preparing Ready to use composite-spice mixes from local spices to promote comminuted meat processing among meat handlers is feasible but must be done safely in order to keep the health value of the meat products

  15. Meat intake, cooking methods and risk of proximal colon, distal colon and rectal cancer: the Norwegian Women and Cancer (NOWAC) cohort study.

    Science.gov (United States)

    Parr, Christine L; Hjartåker, Anette; Lund, Eiliv; Veierød, Marit B

    2013-09-01

    Red and processed meat intake is an established risk factor for colorectal cancer (CRC), but epidemiological evidence by subsite and sex is still limited. In the population-based Norwegian Women and Cancer cohort, we examined associations of meat intake with incident proximal colon, distal colon and rectal cancer, in 84,538 women who completed a validated food frequency questionnaire (FFQ) during 1996-1998 or 2003-2005 (baseline or exposure update) at age 41-70 years, with follow-up by register linkages through 2009. We also examined the effect of meat cooking methods in a subsample (n = 43,636). Multivariable hazard ratios (HRs) were estimated by Cox regression. There were 459 colon (242 proximal and 167 distal), and 215 rectal cancer cases with follow-up ≥ 1 (median 11.1) year. Processed meat intake ≥60 vs. cancer risk in all subsites with HRs (95% confidence interval, CI) of 1.69 (1.05-2.72) for proximal colon, 2.13 (1.18-3.83) for distal colon and 1.71 (1.02-2.85) for rectal cancer. Regression calibration of continuous effects based on repeated 24-hr dietary recalls, indicated attenuation due to measurement errors in FFQ data, but corrected HRs were not statistically significant due to wider CIs. Our study did not support an association between CRC risk and intake of red meat, chicken, or meat cooking methods, but a high processed meat intake was associated with increased risk of proximal colon, distal colon and rectal cancer. The effect of processed meat was mainly driven by the intake of sausages.

  16. Tourist ships on the Danube as an opportunity for export of meat and meat products

    OpenAIRE

    Tešanović Dragan; Vuksanović Nikola; Kalenjuk Bojana; Portić Milijanko

    2015-01-01

    Tourism development launches growth of other complementary industries. River tourism, as a special selective tourism form, experiences intensive development, with an importance for all the regions through which the Danube, as an integral part of the Rhine - Main - Danube waterway, flows. During cruising, the largest consumption is achieved on the ship itself, where meat and meat products are an integral element of every meal and represent the most expensive component of the dish. The task of ...

  17. The Use of Cytochrome b Gene as a Specific Marker of the Rat Meat (Rattus norvegicus) on Meat and Meat Products

    OpenAIRE

    C. Sumantri; E. Andreas; Primasari, A.; H Nuraini

    2012-01-01

    Falsification of the origin of livestock meat and its processed with rat meat is a problem that must be overcome to ensure food safety. One way that is often used to detect forgeries by using cytochrome b gene as a marker. The purpose of this study was to create a specific primer derived from cytochrome b sequences in rat (Rattus norvegicus) as the DNA marker to detect any contamination of rat meat on fresh livestock meat and its processed meat products. Meatballs were made from beef meat wit...

  18. Microbiological Spoilage of Meat and Poultry Products

    Science.gov (United States)

    Cerveny, John; Meyer, Joseph D.; Hall, Paul A.

    Humankind has consumed animal protein since the dawn of its existence. The archaeological record shows evidence of animal protein consumption as early as 12,500 BC (Mann, 2005). Raw meat and poultry are highly perishable commodities subject to various types of spoilage depending on handling and storage conditions. Because of this high potential for spoilage, the historical record reveals that early civilizations used techniques such as salting, smoking, and drying to preserve meat (Mack, 2001; Bailey, 1986). Today, more than ever, because of the globalization of the food supply, and increasing demands from exacting consumers, the control of meat and poultry spoilage is essential.

  19. Dietary consumption of meat, fat, animal products and advanced glycation end-products and the risk of Barrett's oesophagus.

    Science.gov (United States)

    Jiao, L; Kramer, J R; Chen, L; Rugge, M; Parente, P; Verstovsek, G; Alsarraj, A; El-Serag, H B

    2013-10-01

    Advanced glycation end-products (AGEs) are found in high quantity in high-fat foods and meat cooked at high temperature. AGEs have been shown to contribute to chronic inflammation and oxidative stress in humans. To investigate the associations between consumption of meat, fat and AGEs, and the risk of Barrett's oesophagus (BO). We conducted a case-control study using data from the patients who were scheduled for elective esophagogastroduodenoscopy (EGD) and from a random sample of patients who were identified at primary care clinics. Daily consumption of meat, fat and Nε-(carboxymethyl) lysine (CML), a major type of AGEs, was derived from the food frequency questionnaire (FFQ). Multivariate logistic regression models were used to estimate the odds ratio (OR) and its 95% confidence interval (CI) for BO. A total of 151 cases with BO and 777 controls without BO completed the FFQ. The multivariate OR (95% CI) for BO was 1.91 (1.07-3.38) for total meat, 1.80 (1.02-3.16) for saturated fat and 1.63 (0.96-2.76) for CML-AGE, when the highest tertile of intake was compared with the lowest. The association for total meat was attenuated to 1.61 (0.82-3.16), and that for saturated fat to 1.54 (0.81-2.94) after adjusting for CML-AGE. Higher consumption of total meat, saturated fat or possibly CML-AGE was associated with an increased risk of Barrett's oesophagus. CML-AGE may partly explain the association between total meat and saturated fat consumption and the risk of Barrett's oesophagus. © 2013 John Wiley & Sons Ltd.

  20. Antimicrobial edible films and coatings for meat and meat products preservation.

    Science.gov (United States)

    Sánchez-Ortega, Irais; García-Almendárez, Blanca E; Santos-López, Eva María; Amaro-Reyes, Aldo; Barboza-Corona, J Eleazar; Regalado, Carlos

    2014-01-01

    Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

  1. Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

    Directory of Open Access Journals (Sweden)

    Irais Sánchez-Ortega

    2014-01-01

    Full Text Available Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

  2. Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

    Science.gov (United States)

    Sánchez-Ortega, Irais; García-Almendárez, Blanca E.; Santos-López, Eva María; Amaro-Reyes, Aldo; Barboza-Corona, J. Eleazar; Regalado, Carlos

    2014-01-01

    Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics. PMID:25050387

  3. Immunoassay for the Detection of Animal Central Nervous Tissue in Processed Meat and Feed Products.

    Science.gov (United States)

    Rao, Qinchun; Richt, Juergen A; Hsieh, Yun-Hwa Peggy

    2016-05-11

    An indirect competitive enzyme-linked immunosorbent assay (icELISA) based on the detection of the thermal-stable central nervous tissue (CNT) marker protein, myelin basic protein (MBP), was developed to detect animal CNT in processed meat and feedstuffs. Two meat samples (cooked at 100 °C for 30 min and autoclaved at 133 °C for 20 min) of bovine brain in beef and two feed samples (bovine brain meal in beef meal and in soybean meal) were prepared at levels of 0.0008, 0.0031, 0.0063, 0.0125, 0.025, 0.05, 0.1, 0.2, 0.4, 0.8, and 1.6%. An anti-MBP monoclonal antibody (mAb3E3) was produced using the hybridoma technique and characterized using Western blot. The optimized icELISA was CNT-specific without cross-reactivity with either meat (beef and pork) or soybean meal samples and had low intra-assay (%CV ≤ 3.5) and interassay variability (%CV ≤ 3.3), with low detection limits for bovine MBP (6.4 ppb) and bovine CNT spiked in both meat (0.05%) and feed (0.0125%) samples. This assay is therefore suitable for the quantitative detection of trace amounts of contaminated animal CNT in processed food and feed products.

  4. ETERMINATION OF TOTAL PROTEINS IN SOME MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    Alina Haras

    2007-08-01

    Full Text Available The main purpose of this paper was to establish the quantity of total proteins for two different types of meat products and establish if the protein content is between the limits imposed by law.

  5. THE EFFECTS OF DIFFERENT K2HP04 AND NaCl LEVELS ON THE WATER-HOLDING CAPACITY AND COOKING LOSS OF GOAT MEAT

    Directory of Open Access Journals (Sweden)

    Mustafa Karakaya

    1996-01-01

    Full Text Available This research was conducted on the laboratory conditions. Different levels of K2HP04 (0.00%, 0.25%, 0.30% and NaCl (2.5%, 3.0% were applied on the goat meat and the pH, water holding capacity and cooking loss were observed. According to the results the effects of 0.25% K2HP04 addition was found statistically insignificant (p

  6. Olive oil as functional component in meat and meat products

    National Research Council Canada - National Science Library

    K Jalarama Reddy; K Jayathilakan; M C Pandey

    2015-01-01

    ...) and it has got wider applications. It is used in the preparation of different food products in order to achieve functional properties as a fat replacer, antioxidant properties, health promoting functions and to improve the fatty acid...

  7. Occurrence and growth of yeasts in processed meat products - Implications for potential spoilage.

    Science.gov (United States)

    Nielsen, Dennis S; Jacobsen, Tomas; Jespersen, Lene; Koch, Anette Granly; Arneborg, Nils

    2008-11-01

    Spoilage of meat products is in general attributed to bacteria but new processing and storage techniques inhibiting growth of bacteria may provide opportunities for yeasts to dominate the microflora and cause spoilage of the product. With the aim of obtaining a deeper understanding of the potential role of yeast in spoilage of five different processed meat products (bacon, ham, salami and two different liver patés), yeasts were isolated, enumerated and identified during processing, in the final product and in the final product at the end of shelf life. Yeasts were isolated along the bacon production line in numbers up to 4.2 log (CFU/g). Smoking of the bacon reduced the yeast counts to lower than 1.0 log (CFU/g) or non-detectable levels. In general, yeasts were only isolated in low numbers during the production of salami, cooked ham and liver paté. In the final products yeasts were detected in low numbers in a few samples (3 out of 30) samples, 1.0-1.3 log (CFU/g). By the end of storage, yeasts were only detected in 1 out of 25 investigated samples 1.8 log (CFU/g). A combination of phenotypic and genotypic methods was used to identify the yeast microflora present during production of the processed meat products. The yeast microflora was complex with 4-12 different species isolated from the different production sites. In general, Candida zeylanoides, Debaryomyces hansenii and the newly described Candida alimentaria were found to be the dominant yeast species. In addition, three putatively previously undescribed yeast species were isolated. Fourteen isolates, representing seven different species isolated during the production of the processed meat products and one species isolated from spoiled, modified atmosphere packed, sliced ham, were screened for their ability to grow in a meat model substrate under a low oxygen/high carbon-dioxide atmosphere (0.5% O(2), 20% CO(2), 79.5% N(2)) at two different temperatures (5 and 8°C). Eleven out of the tested 14 strains were

  8. Prevalence and antimicrobial resistance of Salmonella isolated from meat and meat products in Algiers (Algeria).

    Science.gov (United States)

    Mezali, Lynda; Hamdi, Taha Mossadak

    2012-06-01

    This study was conducted in order to estimate the proportion of raw meat and processed meat products contaminated by Salmonella in the region of Algiers, Algeria, to identify serovars and to determine the antimicrobial resistance patterns of isolates. Out of the total 314 samples (144 of raw red meat and meat products, 128 of raw poultry meat and poultry products, and 42 of processed meat products) collected from various retail outlets, 61 (19.43%) were tested positive for Salmonella. The most significant occurrences were recorded for the categories of red meat (23.61%, n=34) and poultry (17.97%, n=23). Among the 64 isolates recovered, 21 different serovars were identified and two strains were nontypable. The most prevalent serovars were Salmonella Anatum (14.6%, n=9), Salmonella Altona (12.50%, n=8), Salmonella Corvallis (7.81%, n=5), Salmonella Enteritidis (7.81%, n=5), and Salmonella Typhimurium (7.81%, n=5). Sixty-two Salmonella isolates were tested for their susceptibility to 32 selected antimicrobial agents. Fifty-six (90.32%) isolates were resistant to at least one antimicrobial, of which 20 (32.26%) showed multidrug resistance. Resistance to sulphonamides (87.10%, n=54) was the most common. Resistance rates were lower to nalidixic acid (16.13%, n=10), streptomycin (16.13%, n=10), and tetracycline (12.90%, n=8), while resistance to pefloxacin was estimated at 4.84% (n=3). Fourteen different resistance patterns were observed. The "ACSSuT" pentaresistance pattern was observed in three of the Salmonella Typhimurium strains. The obtained results show that these foodstuffs are a potential source of antimicrobial-resistant Salmonella for human infections.

  9. 9 CFR 316.11 - Special markings for certain meat food products.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Special markings for certain meat food... OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION... markings for certain meat food products. (a) Meat food products prepared in casing or link form (whether or...

  10. Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health

    OpenAIRE

    Duthie, Garry; Campbell, Fiona; Bestwick, Charles; Stephen, Sylvia; Russell, Wendy

    2013-01-01

    Lipid and protein oxidation decreases the shelf-life of foods and may result in formation of end-products potentially detrimental for health. Consumer pressure to decrease the use of synthetic phenolic antioxidants has encouraged identification of alternative compounds or extracts from natural sources. We have assessed whether inclusion of dried vegetable powders improves the oxidative stability of turkey meat patties. Such powders are not only potentially-rich sources of phenolic antioxidant...

  11. Preparation of salted meat products, e.g. cured bacon - by injecting liquid comprising meat proteins hydrolysed with enzymes

    DEFF Research Database (Denmark)

    1997-01-01

    Preparation of salted meat products comprises the following:(1) meat is chopped into fine pieces and mixed with water to form a slurry; (2) enzymes hydrolyse proteins in the meat; (3) adding a culture to the resulting medium, which comprises short peptide chains or amino acids; (4) forming...

  12. Quality, functionality, and shelf life of fermented meat and meat products: A review.

    Science.gov (United States)

    Kumar, Pavan; Chatli, M K; Verma, Akhilesh K; Mehta, Nitin; Malav, O P; Kumar, Devendra; Sharma, Neelesh

    2017-09-02

    Fermentation of meat is a traditional preservation method used widely for improving quality and shelf life of fermented meat products. Fermentation of meat causes a number of physical, biochemical, and microbial changes, which eventually impart functional properties, sensory characteristics, and nutritional aspects to these products and inhibit the growth of various pathogenic and spoilage microorganisms. These changes include acidification (carbohydrate catabolism), solubilization and gelation of myofibrillar and sarcoplasmic proteins of muscle, degradation of proteins and lipids, reduction of nitrate into nitrite, formation of nitrosomyoglobin, and dehydration. Dry-fermented sausages are increasingly being used as carrier of probiotics. The production of biogenic amines during fermentation can be controlled by selecting proper starter cultures and other preventive measures such as quality of raw materials, hygienic measures, temperature, etc.

  13. Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil.

    Science.gov (United States)

    Youssef, M K; Barbut, S

    2011-04-01

    The effects of fat reduction (25.0%, 17.5%, and 10.0%) and substituting beef fat with canola oil or pre-emulsified canola oil (using soy protein isolate, sodium caseinate or whey protein isolate) on cooking loss, texture and color of comminuted meat products were investigated. Reducing fat from 25 to 10% increased cooking loss and decreased hardness. Canola oil or pre-emulsified treatments showed a positive effect on improving yield and restoring textural parameters. Using sodium caseinate to pre-emulsify the oil resulted in the highest hardness value. Cohesiveness was affected by fat type and level. The color of reduced fat meat batters was darker for all, except the beef fat treatments. Using canola oil or pre-emulsified oil resulted in a significant reduction in redness. The results show that pre-emulsification can offset some of the changes in reduced fat meat products when more water is used to substitute for the fat and that pre-emulsification can also help to produce a more stable meat matrix.

  14. Short-chain chlorinated paraffins in cooking oil and related products from China.

    Science.gov (United States)

    Cao, Yang; Harada, Kouji H; Liu, Wanyang; Yan, Junxia; Zhao, Can; Niisoe, Tamon; Adachi, Ayumu; Fujii, Yukiko; Nouda, Chihiro; Takasuga, Takumi; Koizumi, Akio

    2015-11-01

    Short-chain chlorinated paraffins (SCCPs) are emerging persistent organic pollutants. It has been found that dietary intakes of SCCPs in China have recently increased and are now higher than in Japan and Korea. The contribution of cooking oil to dietary exposure to SCCPs in China was evaluated by analyzing SCCPs in cooking oil, raw seeds used to produce cooking oil, and fried confectionery products collected in China in 2010 and 2012. Detectable amounts of SCCP homologs were found in 48 out of the 49 cooking oil samples analyzed, and the SCCP concentrations varied widely, from cooking oil ranged from Cooking oil might therefore be one of the sources of SCCPs to Chinese diets. SCCPs were also detected in raw seeds used to produce cooking oil, but the concentrations varied widely. The SCCP homolog patterns in the raw seed and cooking oil samples were different, implying that the seeds used to produce the oil (and therefore the soil on which the seeds were produced) were unlikely to be the sources of SCCPs in cooking oil. Further investigations are needed to determine the routes through which cooking oil becomes contaminated with SCCPs during the production and processing of the oil. Copyright © 2015 Elsevier Ltd. All rights reserved.

  15. Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: an overview.

    Science.gov (United States)

    Damez, Jean-Louis; Clerjon, Sylvie

    2013-12-01

    The meat industry needs reliable meat quality information throughout the production process in order to guarantee high-quality meat products for consumers. Besides laboratory researches, food scientists often try to adapt their tools to industrial conditions and easy handling devices useable on-line and in slaughterhouses already exist. This paper overviews the recently developed approaches and latest research efforts related to assessing the quality of different meat products by electromagnetic waves and examines the potential for their deployment. The main meat quality traits that can be assessed using electromagnetic waves are sensory characteristics, chemical composition, physicochemical properties, health-protecting properties, nutritional characteristics and safety. A wide range of techniques, from low frequency, high frequency impedance measurement, microwaves, NMR, IR and UV light, to X-ray interaction, involves a wide range of physical interactions between the electromagnetic wave and the sample. Some of these techniques are now in a period of transition between experimental and applied utilization and several sensors and instruments are reviewed. Copyright © 2013 Elsevier Ltd. All rights reserved.

  16. BerryMeat - New market perspectives using herbs and berries in organic meat products. What has been achieved?

    OpenAIRE

    Hansen, Flemming; Jensen, Martin; Grevsen, Kai; Fenger, Morten

    2014-01-01

    The overall objective of the project was to increase the portfolio of organic meat products for the consumer, by supplying new products preserved by organic grown herbs and berries. The consumers will benefit from a growing range of new, attractive, organic meat products, the Danish producers of organic meat products will benefit form a growing market and the producers of organic herbs and berries will experience an increasing demand for organic grown herbs and berries. The project has bee...

  17. Consumer perception of meat quality and implications for product development in the meat sector

    DEFF Research Database (Denmark)

    Grunert, Klaus G.; Bredahl, Lone; Brunsø, Karen

    In the first part of the paper, the Total Food Quality Model is used as a frame of reference for analysing the way in which consumers perceive meat quality, drawing mainly on European studies involving beef and pork. The way in which consumers form expectations about quality at the point of purch......, differentiation by taste, healthiness and convenience, and by process characteristics like organic production and animal welfare....... for consumer satisfaction and repeat purchase intent is addressed. In the second part of the paper, and building on the insights obtained on subjective quality perception, possibilities for consumer-oriented product development in the meat sector are addressed. Issues dealt with here are branding...

  18. Consumer perception of meat quality and implications for product development in the meat sector

    DEFF Research Database (Denmark)

    Grunert, Klaus G.; Bredahl, Lone; Brunsø, Karen

    2004-01-01

    In the first part of the paper, the Total Food Quality Model is used as a frame of reference for analysing the way in which consumers perceive meat quality, drawing mainly on European studies involving beef and pork. The way in which consumers form expectations about quality at the point of purch......, differentiation by taste, healthiness and convenience, and by process characteristics like organic production and animal welfare....... for consumer satisfaction and repeat purchase intent is addressed. In the second part of the paper, and building on the insights obtained on subjective quality perception, possibilities for consumer-oriented product development in the meat sector are addressed. Issues dealt with here are branding...

  19. Consumer perception of meat quality and implications for product development in the meat sector

    DEFF Research Database (Denmark)

    Grunert, Klaus G.; Bredahl, Lone; Brunsø, Karen

    2004-01-01

    for consumer satisfaction and repeat purchase intent is addressed. In the second part of the paper, and building on the insights obtained on subjective quality perception, possibilities for consumer-oriented product development in the meat sector are addressed. Issues dealt with here are branding......In the first part of the paper, the Total Food Quality Model is used as a frame of reference for analysing the way in which consumers perceive meat quality, drawing mainly on European studies involving beef and pork. The way in which consumers form expectations about quality at the point......, differentiation by taste, healthiness and convenience, and by process characteristics like organic production and animal welfare....

  20. Consumer perception of meat quality and implications for product development in the meat sector

    DEFF Research Database (Denmark)

    Grunert, Klaus G.; Bredahl, Lone; Brunsø, Karen

    for consumer satisfaction and repeat purchase intent is addressed. In the second part of the paper, and building on the insights obtained on subjective quality perception, possibilities for consumer-oriented product development in the meat sector are addressed. Issues dealt with here are branding......In the first part of the paper, the Total Food Quality Model is used as a frame of reference for analysing the way in which consumers perceive meat quality, drawing mainly on European studies involving beef and pork. The way in which consumers form expectations about quality at the point......, differentiation by taste, healthiness and convenience, and by process characteristics like organic production and animal welfare....

  1. Determination of the causes of tendency toward red meat and meat products in the west of Iran

    Directory of Open Access Journals (Sweden)

    Ebrahim Falahi

    2012-01-01

    Full Text Available Background: Although meat constitutes an important part of many consumers′ diet, its consumption has become a quiet controversial issue. Several factors are effective on tendency to red meat consumption. The 2007′s report of the world Cancer Research Fund makes the recommendation to limit the consumption of red meat to less than 500 g per week. The aim of this study is to determine meat and meat products consumption and causes of tendency to red meat among people of Khorramabad city, Iran. Methods: This cross- sectional study was carried out on 300 adults (178 women and 122 men; aged 19-70 years of Khorramabad city, Iran. Red meat and processed meat intake (from a FFQ, demographic and causes of tendencies to red meat consumption (from a self-reported questionnaire were evaluated. Statistical methods included independent t- test and one-way ANOVA. Results: Consumption of red meat and meat products was 531.8 ± 543.5 g/w and 132.5 ± 251.1 g/w, respectively. The most important factors of tendencies toward red meat consumption were delectability, palatability, accessibility, cultural and traditional beliefs, and lack of food diversity in Lorestan province, animal husbandry, nomadic life, and hospitality. Red meat consumption was more common among men and lower in the income levels of $300. Conclusions: The results demonstrated that red meat consumption in adult people of the west of Iran was high. Since consumption of meat and meat products may create health concerns for people, it is necessary for policymakers to adopt effective strategies to advocate the use of fish and poultry.

  2. Household demand elasticities for meat products in Uruguay

    Energy Technology Data Exchange (ETDEWEB)

    Lanfranco, B. A.; Rava, C.

    2014-06-01

    This article analyzed the demand for meats at household level over the past decade in Uruguay, a country that exhibits a very high per capita consumption of these products. In particular, the consumption of beef is one of the highest in the world and only comparable to Argentina. The analysis involved a two-step estimation of an incomplete system of censored demand equations using household data from the last available national income and expenditure survey (2005/06). Thirteen meat products were included in the analysis: six broad beef products (de boned hindquarter cuts, bone-in hindquarter cuts, ground beef, rib plate, bone-in forequarter cuts, and other beef cuts), four products from other meats (sheep, pork, poultry, and fish), and three generic mixed-meat products. A complete set of short-term income, own-price and cross-price elasticities were computed and reported along with their 90% confidence intervals (CI). The results were consistent with both economic theory and empirical evidence as well as with the expected behavior, considering the relevance of these products, particularly beef, in the diet of Uruguayan consumers. All meat items were necessary goods and evidenced income-inelastic responses, which was expected given their high consumption level. All meats behaved as normal goods although exhibiting different reactions to changes in price. In general, beef cuts were more price elastic than other more broadly defined products. The more specific and dis aggregated the meat product the higher its corresponding direct price elasticity. The complement/substitute relationships found in this study were highly depended on the specific product combinations. (Author)

  3. A risk microbiological profile of the Australian red meat industry: risk ratings of hazard-product pairings.

    Science.gov (United States)

    Sumner, John; Ross, Tom; Jenson, Ian; Pointon, Andrew

    2005-11-25

    A risk profile of microbial hazards across the supply continuum for the beef, sheep and goat meat industries was developed using both a qualitative tool and a semi-quantitative, spreadsheet tool, Risk Ranger. The latter is useful for highlighting factors contributing to food safety risk and for ranking the risk of various product/pathogen combinations. In the present profile the qualitative tool was used as a preliminary screen for a wide range of hazard-product pairings while Risk Ranger was used to rank in order of population health risk pairings for which quantitative data were available and for assessing the effect of hypothetical scenarios. 'High' risk hazard-product pairings identified were meals contaminated with Clostridium perfringens provided by caterers which have not implemented HACCP; kebabs cross-contaminated by Salmonella present in drip trays or served undercooked; meals served in the home cross-contaminated with Salmonella. 'Medium' risk hazard-product pairings identified were ready-to-eat meats contaminated with Listeria monocytogenes and which have extended shelf life; Uncooked Comminuted Fermented Meat (UCFM)/Salami contaminated with Enterohaemorrhagic E. coli (EHEC) and Salmonella; undercooked hamburgers contaminated with EHEC; kebabs contaminated by Salmonella under normal production or following final "flash" heating. Identified 'low' risk hazard-product pairings included cooked, ready-to-eat sausages contaminated with Salmonella; UCFM/Salami contaminated with L. monocytogenes; well-cooked hamburgers contaminated with EHEC. The risk profile provides information of value to Australia's risk managers in the regulatory, processing and R&D sectors of the meat and meat processing industry for the purposes of identifying food safety risks in the industry and for prioritising risk management actions.

  4. Flavonoids in the development of functional meat products: A review

    Directory of Open Access Journals (Sweden)

    Pramod K. Singh

    2013-06-01

    Full Text Available Flavonoids or bioflavonoids are unique low molecular weight ubiquitous polyphenolic compounds produced by plants during their metabolic activities as a secondary metabolites and responsible for major organoleptic characteristics and health benefits of plant derived foods. The flavonoids are potent antioxidants agents and protect the cells by scavenging and inhibiting the production and initiation of free radicals, superoxide anions and lipid peroxy radicals. Besides potent antioxidant capacity, flavonoids also shows antimicrobial, antimutagenic, antidiabetic, antithrombosis, antirheumatic, antiatherosclerotic, antiallergic, anti-inflammatory, antiulcers and hepatoprotectives and better termed as neutraceuticals. The antioxidant capacity of meat is very low and this can be increased by adding flavonoids in meat during processing in the form of plant parts rich in flavonoids such as seeds, fruit skin or peel, bark and flower as raw or in extract form without comprising the sensory attributes of meat and meat products. [Vet World 2013; 6(8.000: 573-578

  5. Detection and Enumeration of Enterobacteriaceae in Meat and Meat Products%肉和肉制品中肠杆菌科细菌的检测和计数

    Institute of Scientific and Technical Information of China (English)

    黄宇锋; 刘冬虹; 聂炎炎; 罗海英; 罗东辉; 侯向昶; 郭新东; 吴玉銮

    2013-01-01

    Seven negative strains and four positive strains were studied. And the counting method for the enterobacteriaceae in Meat and meat products was established. Fresh meat, frozen meat, chilled meat and meat products samples were tested. The result told that the surface of meat contained more enterobacteriaceae (>110 MPN/g), while the internal part of the meat contain little enterobacteriaceae (< 0.3 MPN/g) . Cooked meat, sausage, dried meat floss, jerky, and bacon samples contained little enterobacteriaceae. Pre-processed meat samples may contained enterobacteriaceaes for more than 110 MPN/g.%本文对七种阴性菌株和四种阳性菌株进行研究,建立了肉和肉制品中肠杆菌科细菌检测和计数的方法,并对新鲜肉、冷冻肉、冷藏肉和肉制品进行测定.实验结果发现:冷藏、冷冻和新鲜肉的表层样品肠杆菌科细菌的检出量较高,都超过了110 MPN/g,而深层样品肠杆菌科细菌的检出量较少,大部分为<0.3 MPN/g,熟肉制品、香肠类、肉松、肉干类和腊制品中的肠杆菌科细菌的检出量都较少,预加工肉制品中有少数样品的肠杆菌科细菌超过了110 MPN/g.

  6. NEW MEAT PRODUCTS WITH IMMUNOMODULATORY EFFECT CREATION METHOD

    Directory of Open Access Journals (Sweden)

    I. V. Kaltovich

    2016-01-01

    Full Text Available New meat products with immunomodulatory effect creation method reflecting differential characteristics of technological stages of manufacture of those types of meat products, including issues on the selection of primary and secondary raw materials, guidelines for development of formulations and production technologies, legislative requirements towards its labeling, etc, has been developed for the first time. A list of prospective meat raw materials for the manufacture of products with immunomodulatory effect was established: beef, pork, rabbit meat, broiler chicken meat, turkey, veal, ostrich meat, which have high content of protein (14,3– 21,7%, low content of fat (1,2–16,1%, excluding pork (33,3%, high levels of minimum amino-acid score (90,0–104,0%, protein quality indicator(0,91–1,64, essential amino acid index (1,16-1,25, coefficient of utility of amino acid content (0,72–0,86 and close to optimum fatty acid content, and also contain a great number of vitamins and minerals which play a significant role for immunity improvement. It was determined that the following functional ingredients are recommended to use: amino acids (valine, leucine, isoleucine, methionine, threonine, arginine, tryptophan, lysine, histidin, phenylalanyl, vitamins and provitamins (C,E, beta-carotene, B vitamins(Bc, B12, PP, etc., P(bioflavonoid complex, H, K, minerals (calcium, magnesium, iron, cuprum, zinc, manganese, selenium, polyunsaturated fatty acids omega-3 and omega-6, pseudo-vitamins (L-carnitin, coenzyme Q10, polysaccharides and peptides naturally occurring(squalen, B-Carotene, ginger, shiitake mushrooms, probiotics and prebiotics, glutathione, indole and lycopienes, bioflavonoids, L-arginine, N-acetylcysteine, gel from seaweed «Lamifaren». The use of the developed meat products with immunomodulatory effect creation method by process engineers of meat processing factories will allow them to form a single scientifically grounded approach during the

  7. Meat and Appetite Regulation

    DEFF Research Database (Denmark)

    Kehlet, Ursula Nana

    D thesis was to investigate the effects of fiber addition to meatballs and the effects of cooking methods of pork on appetite regulation. The PhD thesis is based on three human meal test studies and one analytical study related to the characteristics of fiber meat products. In paper I, the objective...... pork products are also characterized as high fat products containing more than 10 g fat per 100 g. In this context, the Danish meat industry puts a lot of effort into developing meat products with a healthier nutritional profile. Thus, it is relevant to provide scientific evidence of the satiating...... effects of new formulations of pork products. Different strategies can be applied to potentially enhance the satiating properties of pork. Processed meat products such as meatballs can serve as a matrix for the addition of fiber ingredients. Based on their high protein and fiber contents, high...

  8. The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Quality Improvement

    Directory of Open Access Journals (Sweden)

    Grazina Juodeikiene

    2015-01-01

    Full Text Available In this study, the infl uence of lactic acid fermentation on the quality of tomato powder was evaluated. The eff ect of adding fermented tomato powder to ready-to-cook minced pork meat to improve its nutritional value and sensory characteristics was also analysed. The cell growth of Lactobacillus sakei (7.53 log CFU/g was more intense in the medium containing tomato powder, compared to the growth of Pediococcus pentosaceus (6.35 log CFU/g during 24 h of fermentation; however, higher acidity (pH=4.1 was observed in the tomato powder samples fermented with Pediococcus pentosaceus. The spontaneous fermentation of tomato powder reduced cell growth by 38 % and pH values slightly increased to 4.17, compared to the fermentation with pure LAB. The lactofermentation of tomato powder increased the average β-carotene and lycopene mass fractions by 43.9 and 50.2 %, respectively, compared with the nonfermented samples. Lycopene and β-carotene contents in the ready-to-cook minced pork meat were proportional to the added tomato powder (10 and 30 %. Aft er cooking, β-carotene and lycopene contents decreased, on average, by 24.2 and 41.2 %, respectively. The highest loss (up to 49.2 % of carotenoids was found in samples with 30 % nonfermented tomato powder. Tomato powder fermented with 10 % Lactobacillus sakei KTU05-6 can be recommended as both a colouring agent and a source of lycopene in the preparation of ready-to-cook minced pork meat.

  9. Meat production traits of local Karayaka sheep in Turkey 1. The meat quality characteristic of lambs

    Directory of Open Access Journals (Sweden)

    Y. AKSOY

    2016-03-01

    Full Text Available This study is an investigation into the meat quality parameters of Karayaka lambs at differentslaughter weights (SWs. The single-born Karayaka male lambs (n=30 selected for this study were an average live-weight of 20 kg and weaned at 2.5-3 months of age. The animals with pre-specifiedSWs were divided into slaughter weight (SW groups (30, 35, 40, 45 and 50 kg using a fully randomized design. To determine the M. longissimus dorsi et thoracis (LD muscle meat qualitycharacteristics, six lambs from each weight group were slaughtered. Results revealed significant differences among the slaughter groups with regard to pH, color parameters (L*-lightness,a*-redness, b* -yellowness, cooking loss (CL, drip loss (DL, moisture (M, crude protein (CP and intramuscular fat (IF ratios. Increasing water holding capacities (WHCs and hardness valueswere observed with increasing SW. Significant differences were also observed among the slaughter groups with regard to total monounsaturated fatty acid + total polyunsaturated fatty acid/totalsaturated fatty acid ratios and total cholesterol content.

  10. Comparison of automated method and improved AOAC Kjeldahl method for determination of protein in meat and meat products.

    Science.gov (United States)

    McGill, D L

    1981-01-01

    The Kjel-Foss automated method for protein determination meat and meat products was compared with the improved AOAC Kjeldahl method. Meat samples were separated into 3 categories based on fat content and analyzed in duplicate by both methods. No significant difference was found in a paired comparison of the 2 methods in each of the 3 meat categories, using Student's t-test at the 99% confidence level. A number of additional meat samples analyzed 6-9 times by the automated method showed an overall average range of 0.55% protein and average standard deviation of 0.20. The Kjel-Foss automated method was applicable for total protein determination in a wide variety of meat and meat products.

  11. Immunohistochemical detection of brain tissue in heated meat products.

    Science.gov (United States)

    Tersteeg, M H G; Koolmees, P A; van Knapen, F

    2002-05-01

    Immunohistochemical methods were used to determine whether brain tissue could be detected in test batches of meat products prepared with known levels of this tissue (0, 1, 5, 10, or 20% bovine brain tissue or 5% porcine brain tissue). Four different, commercially-available antibodies were examined: anti-Neurofilament (anti-NF), anti-MyelinBasicProtein (anti-MBP), anti-NeuronSpecificEnolase (anti-NSE) and anti-GlialFibrillaryAcidicProtein (anti-GFAP). Results obtained with the four antibodies differed with the heat treatment applied to the products (pasteurisation or sterilisation). The amount of immunoreaction product in the raw meat product varied with the antibody, even when the sample contained the same amount of brain tissue. The staining pattern also varied with the antibody. Overall, the anti-MBP antibody proved to be most useful in detecting brain tissue in finely comminuted heated meat products.

  12. Levels of polychlorinated biphenyls (PCBs) in meat and meat products from the state of Rio Grande do Sul, Brazil.

    Science.gov (United States)

    Costabeber, I; Dos Santos, J Sifuentes; Xavier, A A Odorissi; Weber, J; Leães, F Leal; Junior, S Bogusz; Emanuelli, T

    2006-01-01

    The levels of six polychlorinated biphenyl congeners (PCBs) were evaluated in 55 samples of meat (bovine and pork) and meat products (sausage, hot dog sausage, bologna sausage, canned export meat and salami) from 11 cities of the state of Rio Grande do Sul, Brazil, between July and August 2002. PCB congeners were found (in fat basis) in the following rank 52 (5.18 ng/g) > 180 (1.69 ng/g) > 10 (1.35 ng/g) > 28 (1.19 ng/g) >153 (0.47 ng/g) >138 (0.43 ng/g), with a summation SigmaPCB amounting to 10.30 ng/g. Meat products had higher PCB levels than meat. PCB levels in samples followed the rank: mixed meat products > pork meat > bovine meat. These results indicate the presence of PCBs in food samples from Rio Grande do Sul, Brazil, but the levels found were well below the maximum level established for animal food products in Brazil (3000 ng/g fat). Only one sample exceeded the maximum level established by the European Community (200 ng/g fat). This is the first paper describing background concentrations of PCBs in meat and meat products from Brazil.

  13. Meat physical quality and muscle fibre properties of rabbit meat as affected by the sire breed, season, parity order and gender in an organic production system

    Directory of Open Access Journals (Sweden)

    A. Dalle Zotte

    2016-06-01

    Full Text Available The aim of the study was to evaluate some meat physical quality and muscle fibre properties of rabbit meat when considering 2 sire breeds (SB: Vienna Blue [VB]; Burgundy Fawn [BF]; both coloured and slow-growing breeds, several parity orders (P: 1, 2, ≥3, gender (G, and 2 slaughter seasons (SS: spring, summer in an organic production system. The effect of storage time (ST at frozen state (2 mo at –20°C of Longissimus lumborum (LL meat was also evaluated. Animals were slaughtered when they reached 2.8 kg of live weight. Then, pH and L*a*b* colour values of Biceps femoris (BF and LL muscles, water loss and Warner-Bratzler shear force of LL and hind leg (HL meat, and the fibre typing and enzymatic activity of LL muscle were analysed. LL meat from females showed higher b* values than males (0.04 vs. –1.25; P<0.05. Significant (P<0.05 SB×P, SB×G and P×G interactions were observed for the b* value of LL: VB and BF crossbreds presented a higher b* value when born as P≥3 and P2 respectively, VB females showed higher b* value than VB males, and P2 and P≥3 produced males with a significantly lower b* value. HL thawing losses were significantly (P<0.05 higher in rabbits slaughtered in summer than in those slaughtered in spring, whereas the opposite result was obtained for LL meat (P<0.01. Cooking loss of LL meat was significantly lower in P2 group than P≥3 group (P<0.05. The lactate dehydrogenase activity in LL muscle was higher in VB than in BF crossbreds (930 vs. 830 IU; P<0.05, albeit not supported by differences in fibre type distribution. The ST significantly (P<0.01 reduced pH, a* and b* colour values, and increased lightness of LL meat. It was concluded that the crossbreeds derived from VB and BF genotypes and farmed organically did not show remarkable sexual dimorphism, considering their elder slaughter age than rabbits reared under intensive conditions. Physical quality of meat was mainly affected by slaughter season, indicating

  14. Degummed crude canola oil, sire breed and gender effects on intramuscular long-chain omega-3 fatty acid properties of raw and cooked lamb meat.

    Science.gov (United States)

    Flakemore, Aaron Ross; Malau-Aduli, Bunmi Sherifat; Nichols, Peter David; Malau-Aduli, Aduli Enoch Othniel

    2017-01-01

    Omega-3 long-chain (≥C20) polyunsaturated fatty acids (ω3 LC-PUFA) confer important attributes to health-conscious meat consumers due to the significant role they play in brain development, prevention of coronary heart disease, obesity and hypertension. In this study, the ω3 LC-PUFA content of raw and cooked Longissimus thoracis et lumborum (LTL) muscle from genetically divergent Australian prime lambs supplemented with dietary degummed crude canola oil (DCCO) was evaluated. Samples of LTL muscle were sourced from 24 first cross ewe and wether lambs sired by Dorset, White Suffolk and Merino rams joined to Merino dams that were assigned to supplemental regimes of degummed crude canola oil (DCCO): a control diet at 0 mL/kg DM of DCCO (DCCOC); 25 mL/kg DM of DCCO (DCCOM) and 50 mL/kg DCCO (DCCOH). Lambs were individually housed and offered 1 kg/day/head for 42 days before being slaughtered. Samples for cooked analysis were prepared to a core temperature of 70 °C using conductive dry-heat. Within raw meats: DCCOH supplemented lambs had significantly (P culinary preparation method can be used as effective management tools to deliver nutritionally improved ω3 LC-PUFA lamb to meat consumers.

  15. PCR methods in meat species identification as a tool for the verification of regional and traditional meat products

    Directory of Open Access Journals (Sweden)

    Anita Spychaj

    2009-06-01

    Full Text Available In the times of industrial food production, regional and traditional food articles provide an attractive alternative for people looking for unforgettable sensory impressions. Regional or traditional food, commonly recognized as palatable and healthy, is also, for many consumers, a unique, sentimental journey back to tastes from childhood times. A gradual increase of demand for this type of food articles as well as relatively high prices of these products may generate among unscrupulous food manufacturers a number of improper production practices, e.g. replacement of a more expensive meat by a less expensive alternative. Species composition of meat products can be verified using chromatographic, immunological, electrophoretic, or genetic methods. One of the genetic methods applied in examining the authenticity of food composition, including meat and its products, is the polymerase chain reaction (PCR. This paper presents the most important techniques utilizing this technology to identify the origin of specific meat components constituting part of regional or traditional food articles. It was demonstrated that PCR techniques, in combination with species-specific primers, PCR- -RFLP, PCR-SSCP and real-time PCR, allow identification of meat species occurring independently or in mixtures with other meat species as well as meat subjected to thermal treatment or other technological processes in the course of industrial production. The only exception is the PCR-RAPD method that fails to identify meat species in the case of strong DNA degradation or in complex meat mixtures.

  16. Meat products in the past, today and in the future.

    Science.gov (United States)

    Vandendriessche, Frank

    2008-01-01

    An illustrative overview is given of the history of meat products, emphasizing the present situation. Three different consecutive and complementary periods can be defined in terms of realisations, threats and opportunities. The "Quality" period started about 15 years ago and was characterised by the introduction of the ISO Quality Systems Standards. A trend from product control towards system control for guaranteeing Food Safety and Quality was obvious. The "Food Safety" Period started with the introduction of HACCP. Pushed by Food Safety scandals this period is characterised by a growing influence of authorities and legislation besides an increase in distribution requirements. The "Nutrition and Health" period has only just started. Global health problems related to food and the (potential) answers of the meat industry are highlighted. For meat products the energy (fat) level, the sodium level and fat quality in terms of fatty acid composition are the main priorities.

  17. Mycobiota in the processing areas of two different meat products

    DEFF Research Database (Denmark)

    Sørensen, Louise Marie; Jacobsen, Tomas; Nielsen, Per Væggemose;

    2008-01-01

    subjected to mould growth. The ochratoxin A producing species P. nordicum and P. verrucosum were not isolated during the study. It was concluded that Penicillium species are the most important contaminants of the meat products because of their high prevalence in the production environment, their presence...

  18. Occurrence of bioactive sphingolipids in meat and fish products

    DEFF Research Database (Denmark)

    Hellgren, Lars

    2001-01-01

    . Therefore we investigated the contents of sphingomyelin and neutral glycosphingolipids in commonly consumed meat and fish products. Sphingomyelin and glycosphingolipids were found in all foodstuffs studied. The total amount varied between 118 +/- 17 nmol/g (cod) to 589 +/- 39 nmol/g (chicken leg). Generally......, lower amounts of sphingolipids were determined in fish meat than in red meat and poultry, while poultry was the richest source of this class of lipids. However, fish meat contained a relatively high content of neutral glycolipids compared with other types of meat. Thus, in fish the ratio sphingomyelin....../neutral glycolipids varied from 1 to 2.9, while in poultry this ratio varied between 5.2 to 19.2 and in red meat it varied from 1.6 to 8.3. The fatty acid composition of sphingomyelin in fish was dominated by C24:1 (Delta (9)) or C22:1 (Delta (9)), while C16:0 and C18:0 were the dominating sphingomyelin species...

  19. Molecular methods for microbiological quality control of meat and meat products: a review.

    Science.gov (United States)

    Gokulakrishnan, P; Vergis, Jess

    2015-01-01

    Achieving food safety is a global health goal and the food-borne diseases take a major check on global health. Therefore, detection of microbial pathogens in food is the solution to the prevention and recognition of problems related to health and safety. Conventional and standard bacterial detection methods such as culture and colony counting methods and immunology-based methods may take up to several hours or even a few days to yield a result. Obviously, this is inadequate, and recently many researchers are focusing towards the progress of rapid diagnostic methods. The advent of molecular techniques has led to the development of a diverse array of assay for quality control of meat and meat products. Rapid analysis using DNA hybridization and amplification techniques offer more sensitivity and specificity to get results than culture based methods as well as dramatic reduction in the time to get results. Many methods have also achieved the high level automation, facilitating their application as routine sample screening assays. This review is intended to provide an overview of the molecular methods for microbiological quality control of meat and meat products.

  20. Electrospun antimicrobial hybrid mats: Innovative packaging material for meat and meat-products.

    Science.gov (United States)

    Amna, Touseef; Yang, Jieun; Ryu, Kyeong-Seon; Hwang, I H

    2015-07-01

    To prevent the development and spread of spoilage/pathogenic microorganisms via meat foodstuffs, antimicrobial nanocomposite packaging can serve as a potential alternative. The objective of this study was to develop a new class of antimicrobial hybrid packaging mat composed of biodegradable polyurethane supplemented with virgin olive oil and zinc oxide via electrospinning. Instead of mixing antimicrobial compounds directly with food, incorporation in packaging materials allows the functional effect at food surfaces where microbial activity is localized. The nanofibers were characterized by SEM, EDX, XRD and TEM. The antibacterial activity was tested against two common foodborne pathogens viz., Staphylococcus aureus and Salmonella typhimurium. The present results indicated that incorporation of olive oil in the polymer affected morphology of PU nanofibers and nanocomposite packaging were able to inhibit growth of pathogens. Thus; as-spun mat can be used as prospective antimicrobial packaging, which potentially reduces contamination of meat/meat-products. Moreover, introduced biodegradable packaging for meat products could serve to replace PVC films and simultaneously help to protect natural environment.

  1. Influence of cooking process on protein fractions in cooked ham and mortadella

    Directory of Open Access Journals (Sweden)

    G. Vonghia

    2011-03-01

    Full Text Available The mortadella is a pork meat sausage (in natural or artificial bowel accurately triturated and mixed with little backfat cubes, salt, sodium nitrate and nitrite, spices and peppercorns, and then cooked in oven for many hours. The cooked ham is obtained from an anatomically completed piece of meat; the working process provides the addiction of salt and spices, the brine, the bones removal, the churning and the pressing, so the cured meat is first packed in a mould provided for this purpose, then cooked and after cooled and packed. The meat cooking is the last step in the cooked sausage production technology, and let us obtain a stable and eatable product. The effect of the heat and the lenght of processing are the main responsibles for modifications in water- and salt-soluble protein fractions. Indeed myofibrils denature themselves after cooking and consequently their solubility decreases; particularly the denaturation begins over 30°C in the myosin chain, instead the actin solubility begins to decrease over 60°C, being the actin more stable than myosin (Barbieri et al., 1997...

  2. STARCH RETROGRADATION AND PRODUCTION OF RESISTANT STARCH IN COOKED RICE

    OpenAIRE

    2008-01-01

    After rice cooking, retrogradation of starch in a cooked rice progresses quickly at under gelatinization temperature. Cold rice (aging rice) is tasteless, firm and digested slowly. My aim in this report is explained the relationship between cold rice tasteless and indexes of starch retrogradation. Starch gelatinization degree, starch whiteness index and resistant starch content that were indexes of starch retrogradation did not change remarkably of cold and aging rice that were very firm and ...

  3. Studies on the quality of duck meat sausages during refrigeration

    OpenAIRE

    Naveen, Z.; Naik, B. R.; Subramanyam, B. V.; Reddy, P M

    2016-01-01

    Duck farming is on the raise in the current scenario, but processed products from duck meat are still uncommon to find. Investigating the duck meat qualities during storage will provide information to enhance duck meat utilization. Development of ready-to-eat and ready-to-cook duck meat products is expected to increase and improve non-chicken meat-based protein. The Study was aimed to evaluate the changes in quality characteristics of duck meat sausages preserved by refrigeration (7 ± 1 °C). ...

  4. 不同烹调方式对羊肉品质的影响%Effect of Different Cooking Methods on the Quality of Lamb Meat

    Institute of Scientific and Technical Information of China (English)

    任国艳; 曹利; 王玉琴; 郭金英; 宋娅; 康怀彬; 崔国庭; 吴影; 韩树羽

    2016-01-01

    研究不同烹调方式(蒸煮、烘烤和煎炸)对羊肉品质的影响,分别对样品中氨基酸、脂肪酸和核苷酸的组成及含量、质构指标以及肌肉微观结构进行检测。结果表明:蒸煮方式的损失率最低,对氨基酸、脂肪酸和核苷酸的组成及含量的影响最小;在3种烹调方式对肉样处理过程中,肉样的氨基酸模式和脂肪酸模式均发生不同程度的变化;煎炸肉样中呈味氨基酸含量为55.33%,显著高于蒸煮肉样呈味氨基酸含量(50.67%)和烘烤肉样呈味氨基酸含量(49.33%);烘烤肉样呈味核苷酸含量最低;蒸煮、煎炸和烘烤对肉样的脂肪酸组成及含量虽有影响,但组间并无差异显著性。烘烤肉样咀嚼性优于煎炸肉样和蒸煮肉样。在3种烹调方式处理过程中,烘烤肉样肌纤维束变形、肌束膜破坏、肌间脂肪受损程度最严重。%This work studied the effect of different cooking methods (boiling, grilling and roasting) on lamb meat quality. The compositions and contents of amino acids, fatty acids, and nucleotides, texture indices and muscle microstructure of fresh and cooked meat samples were detected. Results showed that boiling resulted in the minimum cooking loss and had the lowest effect on the compositions and contents of amino acids, fatty acids and nucleotides in lamb meat. The amino acid pattern and fatty acid pattern of lamb meat were changed to different degree during cooking. The flavor amino acid content in grilled lamb meat was 55.33%, which was significantly higher than that of the boiled (50.67%) and roasted samples (49.33%). The flavor nucleotide content in roasted lamb meat was the lowest. Fatty acid composition and contents in boiled, grilled and roasted lamb meat were different but not significantly. The chewiness of grilled lamb meat was better than that of the boiled and grilled samples. Muscle fiber bundles, the perimysium and intermuscular fat in

  5. HEAT EXCHANGE NETWORKS IN BIODIESEL PRODUCTION FROM WASTE COOKING OILS

    Directory of Open Access Journals (Sweden)

    María Fernanda Laborde

    2014-11-01

    Full Text Available With the objective to aboard one of the challenges in Engineering teaching: It´s the application in professional practice?, along with attending to the actual requirements of achieve energetic efficiency in industrial process and to reuse wastes of food industry, this work, presents the application of heat exchange networks for the resolution of a real case: pre-treatment of waste cooking oils (WCO withacid catalysis for biodiesel production. Different methods and software are applied to obtain the minimum amounts of heat and the heat exchange network for a processing capacity of 0,19 kg/s of WCO. A minimum temperature difference (Tmin of 10°C is considered and the minimum requirements of heating and cooling result 4629,87 W and 10066,30 W, respectively. If this exchange network is not considered, this values increase to 26838,33 W and 21958,33 W, respectively. Applying heat exchange network, decrease 78,92% the required steam service in the process and water cooling service decreases 62,48%, demonstrating that integration reduces energetic requirements respect the non-integrated process.

  6. Thermoeconomic Analysis of Biodiesel Production from Used Cooking Oils

    Directory of Open Access Journals (Sweden)

    Emilio Font de Mora

    2015-05-01

    Full Text Available Biodiesel from used cooking oil (UCO is one of the most sustainable solutions to replace conventional fossil fuels in the transport sector. It can achieve greenhouse gas savings up to 88% and at the same time reducing the disposal of a polluting waste. In addition, it does not provoke potential negative impacts that conventional biofuels may eventually cause linked to the use of arable land. For this reason, most policy frameworks favor its consumption. This is the case of the EU policy that double-counters the use of residue and waste use to achieve the renewable energy target in the transport sector. According to different sources, biodiesel produced from UCO could replace around 1.5%–1.8% of the EU-27 diesel consumption. This paper presents an in-depth thermoeconomic analysis of the UCO biodiesel life cycle to understand its cost formation process. It calculates the ExROI value (exergy return on investment and renewability factor, and it demonstrates that thermoeconomics is a useful tool to assess life cycles of renewable energy systems. It also shows that UCO life cycle biodiesel production is more sustainable than biodiesel produced from vegetable oils.

  7. 9 CFR 318.24 - Product prepared using advanced meat/bone separation machinery; process control.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Product prepared using advanced meat... MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION ENTRY INTO OFFICIAL ESTABLISHMENTS; REINSPECTION AND PREPARATION OF PRODUCTS General § 318.24 Product prepared using advanced meat...

  8. New insights into meat by-product utilization.

    Science.gov (United States)

    Toldrá, Fidel; Mora, Leticia; Reig, Milagro

    2016-10-01

    Meat industry generates large volumes of by-products like blood, bones, meat trimmings, skin, fatty tissues, horns, hoofs, feet, skull and viscera among others that are costly to be treated and disposed ecologically. These costs can be balanced through innovation to generate added value products that increase its profitability. Rendering results in feed ingredients for livestock, poultry and aquaculture as well as for pet foods. Energy valorization can be obtained through the thermochemical processing of meat and bone meal or the use of waste animal fats for the production of biodiesel. More recently, new applications have been reported like the production of polyhydroxyalkanoates as alternative to plastics produced from petroleum. Other interesting valorization strategies are based on the hydrolysis of by-products to obtain added value products like bioactive peptides with relevant physiological effects as antihypertensive, antioxidant, antidiabetic, antimicrobial, etc. with promising applications in the food, pharmaceutical and cosmetics industry. This paper reports and discusses the latest developments and trends in the use and valorisation of meat industry by-products.

  9. Partial characterisation of pediocin PO2 and comparison with nisin for biopreservation of meat products.

    Science.gov (United States)

    Coventry, M J; Muirhead, K; Hickey, M W

    1995-07-01

    A plasmid associated bacteriocin (pediocin PO2) was isolated by ammonium sulphate precipitation from cell-free growth media and subsequent studies showed that the partially purified pediocin PO2 was most likely identical (molecular mass approximately 3200 daltons in size by SDS-PAGE, stable to low pH and heat at 121 degrees C for 15 min, inactivated by various proteolytic enzymes and resistant to treatment with a range of solvents, except 10% formaldehyde) to other pediocins (PA-1 and AcH) previously reported. The antagonistic spectrum of activity of pediocin PO2 was compared with nisin and showed a narrower host-range, but a much greater activity against Listeria species including strains of Listeria monocytogences, than did nisin. A rapid method of reflectance colorimetry was used to quantitate growth and acid production (as determined by the colour change in bromcresol purple) of Lactobacillus curvatus, added to a meat product model system. The combined effects of refrigeration temperature, microbial load and bacteriocin concentration were determined in the model over 15 days storage. Both nisin and pediocin demonstrated inhibitory activity against Lactobacillus curvatus in the model system. However, when bacteriocins were incorporated into a manufactured cooked meat product only low nisin activity and no pediocin activity was detected, after challenge of vacuum packaged slices of product with Lactobacillus curvatus, over a 21 day storage trial under refrigeration temperatures.

  10. 76 FR 76890 - Nutrition Labeling of Single-Ingredient Products and Ground or Chopped Meat and Poultry Products...

    Science.gov (United States)

    2011-12-09

    ... Products and Ground or Chopped Meat and Poultry Products; Delay of Effective Date and Correction AGENCY... products and ground or chopped meat and poultry products that were published in the Federal Register on... of Single-Ingredient Products and Ground or Chopped Meat and Poultry Products'' in the Federal...

  11. 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.

  12. Consumers’ Determination of Red Meat and Meat Products Purchase Behaviour – City of Ankara Sample

    Directory of Open Access Journals (Sweden)

    Hasan Arısoy

    2014-08-01

    Full Text Available Nowadays, meat consuming level is an indicator of development of countries. The reason for this is the importance of animal proteins such as meat, milk and egg in human nutrition. People in Turkey do not get enough animal protein. Increase of meat and meat related product prices is effective on this. The purpose of this study is to bring up the purchase and consume behavior of consumers. Surveys completed in urban areas around city of Ankara are used primarily. Using Main Mass Ratio Based Simple Occurrence Probability Sampling method 338 families were interviewed. Completed surveys were separated into 3 groups; high, middle, low. As a result of the research, expense for food in total income is around %34. This ratio for families with low income is %53, for families with middle income is %35 and for families with high income is %33. It is found that as income levels of consumers raised, food expenses raise as well. But it shows that as income level increases, expense ratio for food decreases. Food reliability is the most effective factor on consumers’ decision of purchase. Studies show doubts of consumers about food reliability. It is understood that legal adjustments are not applied enough. Especially tight food inspections would be positive on consumer behavior.

  13. 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

  14. Antioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked Turkey meat patties: implications for health.

    Science.gov (United States)

    Duthie, Garry; Campbell, Fiona; Bestwick, Charles; Stephen, Sylvia; Russell, Wendy

    2013-04-17

    Lipid and protein oxidation decreases the shelf-life of foods and may result in formation of end-products potentially detrimental for health. Consumer pressure to decrease the use of synthetic phenolic antioxidants has encouraged identification of alternative compounds or extracts from natural sources. We have assessed whether inclusion of dried vegetable powders improves the oxidative stability of turkey meat patties. Such powders are not only potentially-rich sources of phenolic antioxidants, but also may impart additional health benefits, as inadequate vegetable consumption is a risk factor for heart disease and several cancers. In an accelerated oxidation system, six of eleven vegetable powders significantly (p protein carbonyls (r = 0.747, p powders offers an alternative to individual antioxidants for increasing shelf-life of animal-based food products and may also provide additional health benefits associated with increased vegetable intake.

  15. 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. Copyright © 2014 Elsevier B.V. All rights

  16. The effect of mung bean powder, and/or low fat soy flour as meat extender on the chemical, physical, and sensory quality of buffalo meat product

    OpenAIRE

    Kenawi M.A.; Abdelsalam R.R.; El-Sherif S.A.

    2009-01-01

    The chemical, physical, and sensory evaluation of buffalo meat patties was evaluated in order to study the effect of adding low fat soy flour and/or mung bean powder as meat extenders. The results indicated that using low fat soy flour or mung bean powder as meat extenders at a level of 10% reduced the moisture and fat content, whereas increased the fiber and protein contents in the cooked samples. The reduction was greatest in the control (100% buffalo meat), and lowest in the sample contain...

  17. Development and validation of methodologies for the quantification of phytosterols and phytosterol oxidation products in cooked and baked food products.

    Science.gov (United States)

    Menéndez-Carreño, María; Knol, Diny; Janssen, Hans-Gerd

    2016-01-01

    Chromatography-mass spectrometry (GC-MS) methodologies for the analysis of the main phytosterols (PS) and phytosterol oxidation products (POPs) present in 19 different foodstuffs cooked or baked using margarines with or without added plant sterols are presented. Various methods for fat extraction were evaluated to allow the GC-MS analysis of large numbers of prepared vegetable, fish and meat products, egg and bakery items in a practically feasible manner. The optimized methods resulted in a good sensitivity and allowed the analysis of both PS and POPs in the broad selection of foods at a wide range of concentrations. Calibration curves for both PS and POPs showed correlation coefficients (R(2)) better than 0.99. Detection limits were below 0.24mgkg(-1) for PS and 0.02mgkg(-1) for POPs, respectively. Average recovery data were between 81% and 105.1% for PS and between 65.5 and 121.8% for POPs. Good results were obtained for within- and between-day repeatability, with most values being below 10%. Entire sample servings were analyzed, avoiding problems with inhomogeneity and making the method an exact representation of the typical use of the food by the consumer.

  18. Frozen, Fully-Cooked Products and Botulism--Food Safety Advisory

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices Careers ... Actions ${title} Loading... Frozen, Fully-Cooked Products & Botulism - Food Safety Advisory In August and September 2001, several cases ...

  19. Citric acid production in Yarrowia lipolytica SWJ-1b yeast when grown on waste cooking oil.

    Science.gov (United States)

    Liu, Xiaoyan; Lv, Jinshun; Xu, Jiaxing; Zhang, Tong; Deng, Yuanfang; He, Jianlong

    2015-03-01

    In this study, citric acid was produced from waste cooking oil by Yarrowia lipolytica SWJ-1b. To get the maximal yield of citric acid, the compositions of the medium for citric acid production were optimized, and our results showed that extra nitrogen and magnesium rather than vitamin B1 and phosphate were needed for CA accumulation when using waste cooking oil. The results also indicated that the optimal initial concentration of the waste cooking oil in the medium for citric acid production was 80.0 g/l, and the ideal inoculation size was 1 × 10(7) cells/l of medium. We also reported that during 10-l fermentation, 31.7 g/l of citric acid, 6.5 g/l of isocitric acid, 5.9 g/l of biomass, and 42.1 g/100.0 g cell dry weight of lipid were attained from 80.0 g/l of waste cooking oil within 336 h. At the end of the fermentation, 94.6 % of the waste cooking oil was utilized by the cells of Y. lipolytica SWJ-1b, and the yield of citric acid was 0.4 g/g waste cooking oil, which suggested that waste cooking oil was a suitable carbon resource for citric acid production.

  20. The chosen aspects of consumer's behaviour on meat and meat products market

    OpenAIRE

    Ladislav Skořepa

    2004-01-01

    The contribution deals with partial results of marketing research ordered by company Krahulík a.s. The traders find for their future decisions as important following information: place of decision of purchase, information about the product, signing, colour and origin. The price and its decreasing is important too for consumers' preferences. We can see that for consumer is most important the quality, flavour and carcass of meat, but price and influence of promotion is not so important. There i...

  1. The Use of Cytochrome b Gene as a Specific Marker of the Rat Meat (Rattus norvegicus on Meat and Meat Products

    Directory of Open Access Journals (Sweden)

    C. Sumantri

    2012-04-01

    Full Text Available Falsification of the origin of livestock meat and its processed with rat meat is a problem that must be overcome to ensure food safety. One way that is often used to detect forgeries by using cytochrome b gene as a marker. The purpose of this study was to create a specific primer derived from cytochrome b sequences in rat (Rattus norvegicus as the DNA marker to detect any contamination of rat meat on fresh livestock meat and its processed meat products. Meatballs were made from beef meat with the addition of rat 1%-25%, and the meatballs were obtained from traditional markets. DNA extraction was conducted from seven species (goat, chicken, cattle, sheep, pig, horse, and rat by using phenol-chloroform. The highest success rate in detecting the presence of rat meat in a mixture of beef meatballs at concentration of 15% was 100%. The specific fragment of cytochrome b gene in R. norvegicus has no similarity with the cytochrome b gene from six other species, so it can be used as molecular markers to detect the presence of rat meat contamination in the processed of meat products. Amplified fragment length for goats, chickens, cattle, sheep, pigs, horses, and rats 157, 227, 274, 331, 398, 439 and 603 bp respectively. The amplification of cytochrome b gene in seven species of animals with different fragment length indicated the specificity of cytochrome b gene sequences among species.

  2. Optimized Production of Biodiesel from Waste Cooking Oil by Lipase Immobilized on Magnetic Nanoparticles

    OpenAIRE

    Chi-Yang Yu; Liang-Yu Huang; I-Ching Kuan; Shiow-Ling Lee

    2013-01-01

    Biodiesel, a non-toxic and biodegradable fuel, has recently become a major source of renewable alternative fuels. Utilization of lipase as a biocatalyst to produce biodiesel has advantages over common alkaline catalysts such as mild reaction conditions, easy product separation, and use of waste cooking oil as raw material. In this study, Pseudomonas cepacia lipase immobilized onto magnetic nanoparticles (MNP) was used for biodiesel production from waste cooking oil. The optimal dosage of lipa...

  3. Immunofluorescence detection of milk protein in meat products

    Directory of Open Access Journals (Sweden)

    Michaela Petrášová

    2015-05-01

    Full Text Available Nowadays there are various vegetable protein additives intended for the manufacture of meat products in the food industry. These ingredients include both, plant-origin as well as animal-origin proteins. The most common vegetable additives include various types of flour, starch, fiber and plant protein. Among animal proteins, the most commonly used are plasma, collagen or milk protein. Milk protein is added to meat products due to its functional properties, such as emulsifying fats, improving the holding capacity of meat, improving juiciness, gel-forming capacity and affecting the taste of the product. Usage of these proteins, however, is currently limited by the effective legislation, not only in order to prevent consumer deception, but also because of their potential impact on consumers' health of. Thus, this issue has received considerable attention not only in the Czech Republic, but also globally. The main risk is the impossibility of selecting a suitable foodstuff for individuals with potential allergic reactions. The only option for allergic consumers to protect themselves is to strictly exclude the given allergen from their diet. Although the number of studies dealing with the reduction or loss of allergenicity is increasing, yet these practices are not common. Most of the population suffering from food allergies is thus still dependent on strict exclusion of foodstuffs causing adverse allergic reactions from their diet. Detection of allergens in foodstuffs is unfortunately quite difficult due to the fact that they occur in trace amounts and are often masked by different parts of the foodstuff. This research dealt with the detection of milk protein in meat products purchased in the market network of the Czech Republic, whereas declaration given by the manufacturer on the packaging for the small meat products purchased from the market was used to verify the detection of milk protein by the immunofluorescence method. 20 products were

  4. Quality of meat products packaged and stored under vacuum and modified atmosphere conditions

    National Research Council Canada - National Science Library

    Stasiewicz, M; Lipiński, K; Cierach, M

    2014-01-01

    .... Meat products were subjected to a sensory evaluation. The obtained results show that changes in the quality of meat products packaged under modified atmosphere are significantly influenced by the composition of the applied atmosphere...

  5. Child Nutrition Labeling for Meat and Poultry Products.

    Science.gov (United States)

    Wade, Cheryl; And Others

    Prepared for food manufacturers, this publication contains instructions for calculating the contribution that a meat or poultry product makes toward the meal pattern requirements of child nutrition programs. It also contains instructions on how to apply for and obtain the approval for a label containing a child nutrition statement. These…

  6. IMPORTANCE OF PROTEATIC ENZYMES IN FERMENTED MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    Meltem SERDAROĞLU

    1995-02-01

    Full Text Available The formation of aroma and taste in fermented sausages is based on proteolytic breakdown. Proteolysis during fermentation and ripening is reflected in an increase in non-protein nitrogen compounds. The fermenting sausage provides optimal conditions for proteolytic enzymes. Muscle proteinases are mainly active during initial fermentation, involuing degradation of myosin and actin, bacterial proteases are more important during the drying period. Added proteolytic enzymes to fermented meat products for increasing proteolysis involves to shorten the ripening period and decreases the costs of storing. Also, organoleptically, fermented meats manufactured with proteinases could yield unique sensory characteristics.

  7. Brazilian chicken meat production chain:a 10-year overview

    Directory of Open Access Journals (Sweden)

    IA Nääs

    2015-03-01

    Full Text Available Brazil is the world's largest broiler meat exporter. Health control, knowledge and technology, as well as the natural aspects of the country are pointed out as the keys for the success of that product in the market. Brazilian broiler production grew significantly in the last decade; it creates jobs and has a significant social role in Brazilian economy. This study aimed at evaluating the Brazilian broiler meat supply chain from 2000 to 2010 using the social network analysis (SNA. Data from governmental and private sources were organized and analyzed. The focus of this study was the broiler production supply chain segment involving the hatchery, the broiler farm, the feed mill, the processing plant, and the government. The inputs considered were one-day-old chicks, pullet, feedstuff, and the infrastructure; and the outputs were broiler meat and taxes paid. The software UCINET was applied for calculating the structural attributes and indicators of the network. Results showed a relatively disorganized network in 2000 with the strongest tie between the farmer and the processing plant. The structural organization of the network improved until 2010. The density of the ties in the broiler meat production network increased steadily from 2000 to 2010 within a vertical cohesive supply chain structure. The success of Brazilian broiler meat production is attributed to the abundance of land, fertile soil, favorable climate, and the effort and investments in research and development by innovative companies in the last few years. The results of the present study showed that Brazilian broiler production evolved positively in the last ten years, and it was weakly influenced by international challenges.

  8. Prevalence and characterization of enterotoxin gene-carrying Clostridium perfringens isolates from retail meat products in Japan.

    Science.gov (United States)

    Miki, Yasuhiro; Miyamoto, Kazuaki; Kaneko-Hirano, Ikuko; Fujiuchi, Kanako; Akimoto, Shigeru

    2008-09-01

    Clostridium perfringens is an important anaerobic pathogen causing food-borne gastrointestinal (GI) diseases in humans and animals. It is thought that C. perfringens food poisoning isolates typically carry the enterotoxin gene (cpe) on their chromosome, while isolates from other GI diseases, such as antibiotic-associated diarrhea, carry cpe on a transferable plasmid. However, food-borne GI disease outbreaks associated with C. perfringens isolates carrying plasmid-borne cpe (plasmid cpe isolates) were recently reported in Japan and Europe. To investigate whether retail food can be a reservoir for food poisoning generally, we evaluated Japanese retail meat products for the presence of two genotypes of enterotoxigenic C. perfringens. Our results demonstrated that approximately 70% of the Japanese retail raw meat samples tested were contaminated with low numbers of C. perfringens bacteria and 4% were contaminated with cpe-positive C. perfringens. Most of the cpe-positive C. perfringens isolates obtained from Japanese retail meat carried cpe on a plasmid. The plasmid cpe isolates exhibited lower spore heat resistance than did chromosomal cpe isolates. Collectively, these plasmid cpe isolates might be causative agents of food poisoning when foods are contaminated with these isolates from equipment and/or the environment after cooking, or they may survive in food that has not been cooked at a high enough temperature.

  9. Prevalence and Characterization of Enterotoxin Gene-Carrying Clostridium perfringens Isolates from Retail Meat Products in Japan▿

    Science.gov (United States)

    Miki, Yasuhiro; Miyamoto, Kazuaki; Kaneko-Hirano, Ikuko; Fujiuchi, Kanako; Akimoto, Shigeru

    2008-01-01

    Clostridium perfringens is an important anaerobic pathogen causing food-borne gastrointestinal (GI) diseases in humans and animals. It is thought that C. perfringens food poisoning isolates typically carry the enterotoxin gene (cpe) on their chromosome, while isolates from other GI diseases, such as antibiotic-associated diarrhea, carry cpe on a transferable plasmid. However, food-borne GI disease outbreaks associated with C. perfringens isolates carrying plasmid-borne cpe (plasmid cpe isolates) were recently reported in Japan and Europe. To investigate whether retail food can be a reservoir for food poisoning generally, we evaluated Japanese retail meat products for the presence of two genotypes of enterotoxigenic C. perfringens. Our results demonstrated that approximately 70% of the Japanese retail raw meat samples tested were contaminated with low numbers of C. perfringens bacteria and 4% were contaminated with cpe-positive C. perfringens. Most of the cpe-positive C. perfringens isolates obtained from Japanese retail meat carried cpe on a plasmid. The plasmid cpe isolates exhibited lower spore heat resistance than did chromosomal cpe isolates. Collectively, these plasmid cpe isolates might be causative agents of food poisoning when foods are contaminated with these isolates from equipment and/or the environment after cooking, or they may survive in food that has not been cooked at a high enough temperature. PMID:18606797

  10. Technical aspects of production and analysis of biodiesel from used cooking oil. A review

    Energy Technology Data Exchange (ETDEWEB)

    Enweremadu, C.C.; Mbarawa, M.M. [Department of Mechanical Engineering, Tshwane University of Technology, Private Bag X680, Pretoria 001 (South Africa)

    2009-12-15

    The increasing awareness of the depletion of fossil fuel resources and the environmental benefits of biodiesel fuel has made it more attractive in recent times. The cost of biodiesel, however, is the major hurdle to its commercialization in comparison to petroleum-based diesel fuel. The high cost is primarily due to the raw material, mostly neat vegetable oil. Used cooking oil is one of the economical sources for biodiesel production. However, the products formed during frying, can affect the transesterification reaction and the biodiesel properties. This paper attempts to review various technological methods of biodiesel production from used cooking oil. The analytical methods for high quality biodiesel fuel from used cooking oil like GC, TLC, HPLC, GPC and TGA have also been summarized in this paper. In addition, the specifications provided by different countries are presented. The fuel properties of biodiesel fuel from used cooking oil were also reviewed and compared with those of conventional diesel fuel. (author)

  11. [Studies on the effect of combined treatment of irradiation with vacuum packaging on ready-to-eat meat products contaminated with Listeria monocytogenes and spoilage bacteria].

    Science.gov (United States)

    Fu, Ping; Ji, Rong; Li, Yuwei; Li, Yanjun

    2002-08-01

    Altogether one hundred and fifty samples of Beijing roast duck, roast chicken and cooked meat products inoculated with approximately 1.5 x 10(3)-2.3 x 10(3) cfu/g L. monocytogenes are packed under vacuum and are irradiated with 60Co radiation at doses of 1.0, 2.0, 2.5 and 3 kGy. The results showed that L. monocytogenes in samples can be eliminated by a dose of 2.5 kGy. The resistance of the model strain 54004 to irradiation is stranger than three isolates (X20, G4 and g2). In addition, the spoilage bacteria in 150 samples of roast duck, roast chicken and cooked meat products can be killed at doses of 10.15 and 20 kGy, respectively.

  12. Some Nutritional, Technological and Environmental Advances in the Use of Enzymes in Meat Products

    OpenAIRE

    Anne y Castro Marques; Mário Roberto Maróstica; Gláucia Maria Pastore

    2010-01-01

    The growing consumer demand for healthier products has stimulated the development of nutritionally enhanced meat products. However, this can result in undesirable sensory consequences to the product, such as texture alterations in low-salt and low-phosphate meat foods. Additionally, in the meat industry, economical aspects have stimulated researchers to use all the animal parts to maximize yields of marketable products. This paper aimed to show some advances in the use of enzymes in meat proc...

  13. The Possibility of Using Goose Meat in the Production of Salami

    OpenAIRE

    Güner, Ahmet; DOĞRUER, Yusuf; UÇAR, Gürkan; YÖRÜK, Hilal Duygu

    2002-01-01

    The aim of this investigation was to compare some quality characteristics of goose-meat salami with those of turkey- and chicken-meat salami in order to determine its suitability for consumption and to able to use goose meat for meat product technology. The pH values of experimental samples were highest in the goose-meat salami and lowest in the turkey-meat salami. Moisture rates of samples produced with a mixture of two kinds of poultry meat were lower than those of the others. Salmonella, ...

  14. Bilingual Skills Training Program. Meat Cutting. Module 3.0: Identifying and Cutting Meat and By-Products.

    Science.gov (United States)

    Northern New Mexico Community Coll., El Rito.

    This module on identifying and cutting of meat and by-products is the third of three (CE 028 291-293) in the meat cutting course of a bilingual skills training program. The course is designed to furnish theoretical and laboratory experience in the cutting of beef, pork, poultry, lamb, and mutton. Module objectives are for students to develop…

  15. Improving the sustainability of global meat and milk production.

    Science.gov (United States)

    Salter, Andrew M

    2017-02-01

    Global demand for meat and dairy products has increased dramatically in recent decades and, through a combination of global population growth, increased lifespan and improved economic prosperity in the developing world will inevitably continue to increase. The predicted increases in livestock production will put a potentially unsustainable burden on global resources, including land for production of crops required for animal feed and fresh water. Furthermore, animal production itself is associated with greenhouse gas production, which may speed up global warming and thereby impact on our ability to produce food. There is, therefore, an urgent need to find methods to improve the sustainability of livestock production. This review will consider various options for improving the sustainability of livestock production with particular emphasis on finding ways to replace conventional crops as sources of animal feeds. Alternatives, such as currently underutilised crops (grown on a marginal land) and insects, reared on substrates not suitable for direct consumption by farm animals, represent possible solutions. Coupled with a moderation of excessive meat consumption in wealthier countries, such strategies may secure the long-term sustainability of meat and milk production and mitigate against the adverse health effects of excessive intake.

  16. Antimicrobial resistance of Listeria monocytogenes and Listeria innocua from meat products and meat-processing environment.

    Science.gov (United States)

    Gómez, Diego; Azón, Ester; Marco, Noelia; Carramiñana, Juan J; Rota, Carmina; Ariño, Agustín; Yangüela, Javier

    2014-09-01

    A total of 336 Listeria isolates from ready-to-eat (RTE) meat products and meat-processing environments, consisting of 206 Listeria monocytogenes, and 130 Listeria innocua isolates, were characterized by disc diffusion assay and minimum inhibitory concentration (MIC) values for antimicrobial susceptibility against twenty antimicrobials. Resistance to one or two antimicrobials was observed in 71 L. monocytogenes isolates (34.5%), and 56 L. innocua isolates (43.1%). Multidrug resistance was identified in 24 Listeria isolates, 18 belonging to L. innocua (13.9%) and 6 to L. monocytogenes (2.9%). Oxacillin resistance was the most common resistance phenotype and was identified in 100% Listeria isolates. A medium prevalence of resistance to clindamycin (39.3% isolates) and low incidence of resistance to tetracycline (3.9% isolates) were also detected. Listeria isolates from RTE meat products displayed higher overall antimicrobial resistance (31.3%) than those from the environment (13.4%). All the strains assayed were sensitive to the preferred antibiotics used to treat listeriosis. Results showed that although antimicrobial resistance in L. monocytogenes still occurs at a low prevalence, L. innocua can form a reservoir of resistance genes which may transfer between bacterial species, including transference to organisms capable of causing disease in humans.

  17. 76 FR 24713 - Cooperative Inspection Programs: Interstate Shipment of Meat and Poultry Products

    Science.gov (United States)

    2011-05-02

    ..., and 381 Cooperative Inspection Programs: Interstate Shipment of Meat and Poultry Product; Final Rule... Cooperative Inspection Programs: Interstate Shipment of Meat and Poultry Products AGENCY: Food Safety and... amending the Federal meat and poultry products inspection regulations to establish a new...

  18. 78 FR 19182 - Electronic Filing of Import Inspection Applications for Meat, Poultry, and Egg Products...

    Science.gov (United States)

    2013-03-29

    ... for certain meat, poultry, and egg products through the Automated Commercial Environment (ACE). ACE is... Products Inspection Act (PPIA) (21 U.S.C. 451 et seq.) prohibit the importation of meat and poultry... (U.S.C. 1046). FSIS meat, poultry, and egg products import regulations require importers to apply for...

  19. 76 FR 44855 - Common or Usual Name for Raw Meat and Poultry Products Containing Added Solutions

    Science.gov (United States)

    2011-07-27

    ... a common or usual name for raw meat and poultry products that do not meet standard of identity... into the raw meat or poultry product, and the individual ingredients or multi-ingredient components in... Products Inspection Act (PPIA) (21 U.S.C. 451-470) (``the Acts'') provide that the labels of meat and...

  20. 76 FR 81360 - Cooperative Inspection Programs: Interstate Shipment of Meat and Poultry Products; Correction

    Science.gov (United States)

    2011-12-28

    ... Programs: Interstate Shipment of Meat and Poultry Products; Correction AGENCY: Food Safety and Inspection... small State-inspected establishments will be eligible to ship meat and poultry products in interstate..., ``Cooperative Inspection Programs; Interstate Shipment of Meat and Poultry Products'' (76 FR 24714). The final...

  1. 9 CFR 317.344 - Identification of major cuts of meat products.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Identification of major cuts of meat..., DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION... Labeling § 317.344 Identification of major cuts of meat products. The major cuts of single-ingredient, raw...

  2. Effect of Pre-cooking and Addition of Phosphate on the Quality of Catfish Fillets Cooked in Pouch in Boiling Water

    Science.gov (United States)

    Cooking or reheating food in a vacuum sealed bag has been a common method of preparing vegetables, meat and poultry products. There are very few examples of vacuum sealed bags designed for cooking or reheating catfish fillets. The objective of the present study was to examine the properties of raw f...

  3. Combustion method for determination of crude protein in meat and meat products: collaborative study.

    Science.gov (United States)

    King-Brink, M; Sebranek, J G

    1993-01-01

    Twelve laboratories participated in a collaborative study to compare a combustion method with the AOAC mercury catalyst Kjeldahl method (928.08) for the determination of crude protein in meat and meat products. Three different combustion instruments were used; consequently, the combustion method for this study is written in generic terms describing the principle, the apparatus specifications, and the performance requirements needed. Fifteen sample pairs were used for the study; each pair consisted of the same commercial meat product from each of 2 different manufacturers. Protein content of all samples ranged from about 10 to 20%. In addition, nicotinic acid and lysine monohydrochloride were used as standards to assess combustion equipment performance. All laboratories and all instruments performed the combustion method satisfactorily on the basis of results for the standards. For the meat samples, repeatability standard deviations (Sr) ranged from 0.11 to 0.40 for the Kjeldahl method and from 0.12 to 0.41 for the combustion method; the repeatability relative standard deviations (RSDr) ranged from 0.82 to 2.41% and from 0.60 to 2.23% for the Kjeldahl and combustion methods, respectively. Reproducibility standard deviations (SR) ranged from 0.20 to 0.49 for the Kjeldahl method and from 0.18 to 0.46 for the combustion method, whereas the reproducibility relative standard deviations (RSDR) ranged from 1.59 to 2.84% for the Kjeldahl method and from 1.32 to 3.35% for the combustion method. Overall grand means were 15.59% protein for the Kjeldahl method and 15.75% protein for the combustion method. The combustion method was adopted first action by AOAC International.

  4. 75 FR 82148 - Nutrition Labeling of Single-Ingredient Products and Ground or Chopped Meat and Poultry Products

    Science.gov (United States)

    2010-12-29

    ... Ground or Chopped Meat and Poultry Products; Final Rule #0;#0;Federal Register / Vol. 75 , No. 249... Labeling of Single-Ingredient Products and Ground or Chopped Meat and Poultry Products AGENCY: Food Safety... (FSIS) is amending the Federal meat and poultry products inspection regulations to require nutrition...

  5. Danish initiatives to improve the safety of meat products

    DEFF Research Database (Denmark)

    Wegener, Henrik Caspar

    2010-01-01

    pathogens which are resistant to antibiotics has been a new area of attention in the recent decade, and recently, the increasing globalization of the domestic food supply has called for a complete rethinking of the national food safety strategies. The implementations of a ‘‘case-by-case” risk assessment......During the last two decades the major food safety problems in Denmark, as determined by the number of human patients, has been associated with bacterial infections stemming from meat products and eggs. The bacterial pathogens causing the majority of human infections has been Salmonella...... and Campylobacter, and to a lesser extent Yersinia, Escherichia coli O157 and Listeria. Danish initiatives to improve the safety of meat products have focused on the entire production chain from the farm to the consumer, with a special emphasis on the pre-harvest stage of production. The control of bacterial...

  6. Strategies to predict and improve eating quality of cooked beef using carcass and meat composition traits in Angus cattle.

    Science.gov (United States)

    Mateescu, R G; Oltenacu, P A; Garmyn, A J; Mafi, G G; VanOverbeke, D L

    2016-05-01

    Product quality is a high priority for the beef industry because of its importance as a major driver of consumer demand for beef and the ability of the industry to improve it. A 2-prong approach based on implementation of a genetic program to improve eating quality and a system to communicate eating quality and increase the probability that consumers' eating quality expectations are met is outlined. The objectives of this study were 1) to identify the best carcass and meat composition traits to be used in a selection program to improve eating quality and 2) to develop a relatively small number of classes that reflect real and perceptible differences in eating quality that can be communicated to consumers and identify a subset of carcass and meat composition traits with the highest predictive accuracy across all eating quality classes. Carcass traits, meat composition, including Warner-Bratzler shear force (WBSF), intramuscular fat content (IMFC), trained sensory panel scores, and mineral composition traits of 1,666 Angus cattle were used in this study. Three eating quality indexes, EATQ1, EATQ2, and EATQ3, were generated by using different weights for the sensory traits (emphasis on tenderness, flavor, and juiciness, respectively). The best model for predicting eating quality explained 37%, 9%, and 19% of the variability of EATQ1, EATQ2, and EATQ3, and 2 traits, WBSF and IMFC, accounted for most of the variability explained by the best models. EATQ1 combines tenderness, juiciness, and flavor assessed by trained panels with 0.60, 0.15, and 0.25 weights, best describes North American consumers, and has a moderate heritability (0.18 ± 0.06). A selection index (I= -0.5[WBSF] + 0.3[IMFC]) based on phenotypic and genetic variances and covariances can be used to improve eating quality as a correlated trait. The 3 indexes (EATQ1, EATQ2, and EATQ3) were used to generate 3 equal (33.3%) low, medium, and high eating quality classes, and linear combinations of traits that

  7. Antioxidative and antihypertensive activities of pig meat before and after cooking and in vitro gastrointestinal digestion: Comparison between Italian autochthonous pig Suino Nero Lucano and a modern crossbred pig.

    Science.gov (United States)

    Simonetti, Amalia; Gambacorta, Emilio; Perna, Annamaria

    2016-12-01

    The aim of this study was to evaluate and compare antioxidative and antihypertensive activities of Longissimus dorsi muscle from Suino Nero Lucano (SNL) and a modern crossbred (CG) pigs, before and after cooking and in vitro gastrointestinal digestion. Pig meat showed antioxidative and antihypertensive activities, heat treatment decreased the thiols content but at the same time increased angiotensin I-converting enzyme (ACE) inhibitory activity, and in vitro gastrointestinal digestion enhanced the biological activity of meat. Autochthonous SNL meat showed a higher nutraceutical quality compared to CG meat, highlighting a greater potential beneficial physiological effect on human health. The results of this study indicate that the pig meat, in particular autochthonous pig meat, may be considered a functional food since it is a good source of antioxidative and antihypertensive peptides.

  8. Influence of different dietary doses of n-3- or n-6-rich vegetable fats and alpha-tocopheryl acetate supplementation on raw and cooked rabbit meat composition and oxidative stability.

    Science.gov (United States)

    Tres, Alba; Bou, Ricard; Codony, Rafael; Guardiola, Francesc

    2008-08-27

    This study evaluates the effects of replacing beef tallow added to rabbit feeds (3% w/w) by different doses (0%, 1.5% and 3% w/w) of n-6- or n-3-rich vegetable fat sources (sunflower and linseed oil, respectively) and alpha-tocopheryl acetate supplementation (0 and 100 mg/kg) on the fatty acid composition, alpha-tocopherol content, and oxidation levels [assessed by analyzing thiobarbituric acid (TBA) and lipid hydroperoxide values] in rabbit meat. We also measured these parameters after cooking and refrigerated storage of cooked rabbit meat. Both dietary alpha-tocopheryl acetate supplementation and the dose and source of fat added to feeds influenced meat fatty acid composition, modifying the n-6/n-3 ratio, which was more nutritionally favorable when linseed oil was used. Furthermore, the addition of linseed oil and the supplementation with alpha-tocopheryl acetate enhanced long-chain PUFA biosynthesis. However, the addition of 3% linseed oil increased meat oxidation, and although it was reduced by dietary supplementation with alpha-tocopheryl acetate in raw meat, this reduction was not as effective after cooking. Therefore, dietary supplementation with 1.5% linseed oil plus 1.5% beef tallow and with alpha-tocopheryl acetate would be recommended to improve the nutritional quality of rabbit meat.

  9. Theoretical modelling of Staphylococcus aureus growth in a cooked meat product kept at ambient temperature using temperature profiles of selected Mexican cities Modelagem teórica de crescimento de Staphylococcus aureus em um produto à base de carne cozida deixada à temperatura ambiente, usando perfis de temperatura de cidades do México

    Directory of Open Access Journals (Sweden)

    Rosa Baeza

    2009-03-01

    Full Text Available A theoretical model is used to predict the growth of Staphylococcus aureus in a pasteurized meat product kept at ambient temperatures for several hours. For this purpose, the temperature profiles of some cities of Mexico were combined with literature data on the kinetics of S. aureus growth. As shown by theoretical predictions, if the food is kept at ambient temperature, the average daily temperature may not give accurate predictions.Um modelo teórico é utilizado para prever o crescimento de Staphylococcus aureus em um produto à base de carne (pasteurizado deixado por várias horas à temperatura ambiente. Para isso, perfis de temperatura de algumas cidades do México foram combinados com resultados de literatura sobre a cinética de crescimento de S. aureus. Como demonstrado por previsões teóricas, se o alimento é deixado à temperatura ambiente, a utilização da média diária da temperatura pode não dar previsões exatas.

  10. Factors for Choosing a Point of Purchase of Meat Products

    Directory of Open Access Journals (Sweden)

    Martin Souček

    2015-01-01

    Full Text Available This paper is focused on factors influencing consumers when choosing an outlet when shopping for meat products. This issue is very relevant in the Czech Republic as there were a number of problems and affairs in the food industry in the past period. Consumers begin to change their buying habits gradually and focus more on product quality. In the Czech Republic producers specializing in their production of meat products on quality have begun to improve their situation. The research results come from a questionnaire survey conducted in the Czech Republic (n = 1137. The data were processed with Statistica v. 11. Frequency tables, contingency tables and cluster analysis were used for the data analysis. Results show that in the Czech population a strong influence of price as a factor influencing a choice of point of purchase still prevails. Analyses focused on assessment of three hypotheses that were validated through decomposition into sub-hypotheses and application of contingency analysis. Measures of associations were examined in particular in relation to age category of respondents, household income, and level of attained education. In all cases, associations were identified for all three characteristics, the strongest associations were found particularly in the context of respondent’s age. The presented results show that managers of stores selling meat products should pay attention to a demographic structure of their customers and adjust their services and offer to their preferences.

  11. Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages.

    Science.gov (United States)

    Díaz-Vela, Juan; Totosaus, Alfonso; Escalona-Buendía, Héctor B; Pérez-Chabela, M Lourdes

    2017-02-01

    The sensory analysis of new products is essential for subsequent acceptance by consumers, moreover in the functional food market. The acceptance and food neophobia of cooked sausages formulated with cactus pear fiber or pineapple pear fiber, as functional ingredient, was complemented with a sensory characterization by R-index and qualitative descriptive analysis (QDA). Female consumers aged between 40 and 50 years showed greater interest in the consumption of healthy foods, with a higher level of food neophobia towards pineapple fiber sausages. R-index for taste was higher in pineapple fiber samples. Cactus pear fiber samples presented higher R-index score for texture. In QDA, color, sweet, astringent and bitter flavors, pork meat smell and a firm and plastic texture were significant, with a good relationship (38%) between the evaluated attributes. Sensory attributes are important on the acceptance and neophobia of functional foods like cooked sausages with fruit peel fiber as functional ingredient.

  12. Species identification and quantification in meat and meat products using droplet digital PCR (ddPCR).

    Science.gov (United States)

    Floren, C; Wiedemann, I; Brenig, B; Schütz, E; Beck, J

    2015-04-15

    Species fraud and product mislabelling in processed food, albeit not being a direct health issue, often results in consumer distrust. Therefore methods for quantification of undeclared species are needed. Targeting mitochondrial DNA, e.g. CYTB gene, for species quantification is unsuitable, due to a fivefold inter-tissue variation in mtDNA content per cell resulting in either an under- (-70%) or overestimation (+160%) of species DNA contents. Here, we describe a reliable two-step droplet digital PCR (ddPCR) assay targeting the nuclear F2 gene for precise quantification of cattle, horse, and pig in processed meat products. The ddPCR assay is advantageous over qPCR showing a limit of quantification (LOQ) and detection (LOD) in different meat products of 0.01% and 0.001%, respectively. The specificity was verified in 14 different species. Hence, determining F2 in food by ddPCR can be recommended for quality assurance and control in production systems. Copyright © 2014 The Authors. Published by Elsevier Ltd.. All rights reserved.

  13. Investigation of the extruded products based on lupins, lentils and sublimated meat hydrophilic properties

    Directory of Open Access Journals (Sweden)

    A. N. Ostrikov

    2013-01-01

    Full Text Available Using the calorimetric method have been studied the swelling kinetics of developed vegetable-meat mixture on the basis of lentils, lupine and sublimated meat to create extruded functionality products.

  14. Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health

    Directory of Open Access Journals (Sweden)

    Wendy Russell

    2013-04-01

    Full Text Available Lipid and protein oxidation decreases the shelf-life of foods and may result in formation of end-products potentially detrimental for health. Consumer pressure to decrease the use of synthetic phenolic antioxidants has encouraged identification of alternative compounds or extracts from natural sources. We have assessed whether inclusion of dried vegetable powders improves the oxidative stability of turkey meat patties. Such powders are not only potentially-rich sources of phenolic antioxidants, but also may impart additional health benefits, as inadequate vegetable consumption is a risk factor for heart disease and several cancers. In an accelerated oxidation system, six of eleven vegetable powders significantly (p < 0.05 improved oxidative stability of patties by 20%–30% (spinach < yellow pea < onion < red pepper < green pea < tomato. Improved lipid oxidative stability was strongly correlated with the decreased formation of protein carbonyls (r = 0.747, p < 0.01. However, improved lipid stability could not be ascribed to phenolic acids nor recognized antioxidants, such as α- and γ-tocopherol, despite their significant (p < 0.01 contribution to the total antioxidant capacity of the patties. Use of chemically complex vegetable powders offers an alternative to individual antioxidants for increasing shelf-life of animal-based food products and may also provide additional health benefits associated with increased vegetable intake.

  15. Phthalates in meat products in dependence on the fat content

    Directory of Open Access Journals (Sweden)

    Alžbeta Jarošová

    2016-07-01

    Full Text Available The content of dibutylphthalate (DBP and di-(2-ethylhexyl phthalate (DEHP in samples of packages intended for thermally processed meat products and release of phthalates from packages into meat products in dependence on the fat content were observed. 80 samples of packages were analyzed, 5 of them wereselected due to exceeding the specific migration limit. The raw meat was prepared, one type with the fat content of 10% and second one with the fat content of 50%. The both types of raw meat were analyzed for the content of DBP and DEHP and packed into chosen packages.The samples of meat products were thermally processed (70 ℃, 10 min in the core, stored until the expiration date at 4 °C and gradually analyzed after 1st, 7th, 14th, 21st and 28th day of storage. Determination of phthalates was carried out by high performance liquid chromatography (HPLC in the Zorbax Eclipse C8column and by UV detection at a wavelength of 224 mm. The phthalate content in the raw meat was under the limit of detection. According to the EU Commission Regulation no. 10/2011 the specific migration limit of products intended for the contact with food for DEHP (max. 1.5 mg.kg-1of food stimulant and DBP max. 0.3 mg.kg-1 of food stimulant, wasexceeded already after first day of storage, in case of DBP in two samples with 10% of fat and after 7th day of storage in one sample. In the samples with 50% of fat, SML was exceeded after first day of storage in four samples and in one sample after 14th day of storage. Regarding DEHP in the samples with 10% of fat SML was exceeded after 1st day of storage in one sample and after 7th day of storage also in one sample and after 21st day of storage similarly in one sample. Four samples with 50% of fat had SML exceeded in case of DEHP already after 1st day of storage. By comparison of PAE migration depending on the fat content we concluded that leaching of PAE from a package into food was 2 - 21 times higher in samples with 50% of

  16. IMPLEMENTING THE HACCP SYSTEM IN STRUCTURELESS MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    CAMELIA CIOBAN

    2013-12-01

    Full Text Available This paperwork presents a HACCP system implementation in a structureless meat products manufacturing factory study. The steps that were followed in order to provide the consumer with safe preparations are emphasized, from the hazard analysis to establishing Critical Control Points (CCP and critical limits to be monitored, until the corrective action and verification procedures establishment. Finally, the documentation concerning all procedures and records appropriate to these principles and their application was established.

  17. Deep-fat frying of meat products in palm olein

    Directory of Open Access Journals (Sweden)

    Cibele Cristina Osawa

    2012-12-01

    Full Text Available This study investigated the discontinuous frying of breaded meat products in palm olein in a 28 L-electric fryer maintained at 182 ºC for 8 hours a day. Three 400-500 g batches of meat products were fried for 4.5 minutes daily. For comparison purpose, thermoxidation tests were performed using inert material with added moisture and without the addition of f ood (heating only. The total polar compound content did not reach the 25% limit, and nor did the formation of polymerized products exceed 5%, which indicates the good frying performance of palm olein for frying. Other analytical parameters and rapid tests were also evaluated. The sensory attributes, such as odor, colour, and foam formation determined when the frying oils should be discarded. The addition of water to the inert material contributed to the final value of 1.00 ± 0.01% (in palmitic acid, while the oil subjected only to heating reached respectively 0.26 ± 0.02%, and the oils used to fry breaded meat and breaded chicken reached 0.38 ± 0.00% and 2.35 ± 0.01%, respectively. This suggests a protective effect of the water during frying since the oil subjected only to heating was more prone to degradation.

  18. Evaluation of selected quality features and consumption analysis of organic meat products

    Directory of Open Access Journals (Sweden)

    Anna M. Salejda

    2014-03-01

    Full Text Available The objective of this study was the commodity and sensory evaluation of meat products from organic production and comparison with those from conventional production. The work also shows survey results relating to the consumption of organic meat products. Research material were processed meats (frankfurter and white sausages from organic and conventional production offered in retail sales by two manufacturers. Organic products under investigation contain less salt, which significantly influenced the results of the sensory evaluation – have been assessed lower than conventional products. The results of the survey have shown that respondents prefer buying organic meat products – smoked meats and sausages type, which they mostly buy in supermarkets. Respondents know the tenets of organic production and are able to pay more for eco-friendly meat products.

  19. Development and quality evaluation of quick cooking dhal-A convenience product.

    Science.gov (United States)

    Sethi, Shruti; Samuel, D V K; Khan, Islam

    2014-03-01

    Owing to rapid urbanization and more women joining the workforce, use of ready-to-eat and ready-to-use convenience foods is gaining increasing popularity. Women require dhal that cooks fast and increases in volume when cooked. In an attempt to prepare quick cooking dhal from pigeon pea, variety UPAS 120 was milled, pre-treated with sodium chloride solution (1%), flaked and dried. The quick cooking dhal was packed in three packaging materials, namely, high molecular weight high density polyethylene (HMHDPE), high density polyethylene (HDPE) and laminated pouches. The quality evaluation of the prepared flakes with respect to the cooking quality attributes, changes in proximate composition, free fatty acid (FFA) and peroxide value (PV) were carried out during storage at ambient temperature (8-36°C) at regular intervals for a period of 10 months. During storage, quick cooking dhal packed in laminated pouches performed better than samples stored in other pouches with respect to the changes in the overall quality and acceptability of the product.

  20. Control of Thermal Meat Processing

    Science.gov (United States)

    Griffis, Carl L.; Osaili, Tareq M.

    The recent growth of the market for ready-to-eat (RTE) meat and poultry products has led to serious concern over foodborne illnesses due to the presence of pathogens, particularly Salmonella spp, Listeria monocytogenes and Escherichia coli O157:H7 in meat and poultry products. Emphasis has been placed on thermal processing since heat treatment is still considered the primary means of eliminating foodborne pathogens from raw meat and poultry products (Juneja, Eblen, & Ransom, 2001). Inadequate time/temperature exposure during cooking is a contributing factor in food poisoning outbreaks. Optimal heat treatment is required not only to destroy pathogenic microorganisms in meat and poultry products but also to maintain desirable food quality and product yield.

  1. THERMAL POWER LOSS COMPENSATION IN THE PRODUCTION OF COOKED AND DRIED GRAINS WITH HEAT PUMPS USING

    Directory of Open Access Journals (Sweden)

    S. A. Shevtsov

    2015-01-01

    Full Text Available Using scientificand practical experience and analysis of recent innovative activity on modernization of food concentrates production, a new variant of the energy-efficient processing of cereal crops using superheated steam and direct involvement in the cooking and drying process waste energy using the vapor compression heat pump was suggested. A method for production of cereal concentrates, which is realized using microprocessor control of technological parameters. According to the information on the processes of cereals washing, cooking, drying and cooling microprocessor provides regime parameters control under the restrictions due to both yield of cooked and dried cereal of high quality and economic feasibility. At the same time the amount of moisture is continuously determined in the recirculation loop formed by the evaporation from the cereals in the drying process. To implement the proposed method of cooked and dried cereals production it is offered to use refrigerationand compressor unit operating in a heat pump mode. The refrigerant to be used is khladon 12V1 CF2ClBr with a boiling point in the evaporator of 4°C and the condensing temperature of 153.7 °C. The use of the heat pump in the heat supply system of cooked and dried cereals production instead of electric heaters will reduce power costs by 1.72 times. The proposed method for the production and control of technological parameters in the field of the product acceptable technological properties will provide high quality cooked and dried cereals; an increase in thermal efficiency by making full use of the waste heat of superheated steam; the reduction of specific energy consumption by 25-30 %; the creation of waste-free and environmentally friendly technologies for cereal production.

  2. 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.

  3. Finding horse meat in beef products--a global problem.

    LENUS (Irish Health Repository)

    O'Mahony, P J

    2013-06-01

    The Food Safety Authority of Ireland (FSAI) oversees the implementation of food safety controls in Ireland which are set out in EU and Irish law. The FSAI, a science-based consumer protection organization, has nurtured a close relationship with the scientific community allowing it to utilize the best scientific advice available to underpin risk assessments. In early 2013, a 2-month long investigation in to the authenticity of beef products culminated in the publication of results that demonstrated the presence of horse meat in a frozen burger produced in Ireland. The events that followed revealed a pan-European food fraud which will likely result in significant changes in the way this small section of the meat industry will be regulated in the future in the EU. Although revelations of implicated products and food businesses have relented, the EU-wide investigation is continuing in an effort to determine how a food fraud of this scale could have occurred in such a highly regulated industry and who was involved. The FSAI initially received some criticism after publication of the results, but was also commended for its scientific approach as well as its openness and transparency. The end result of this incident is likely to be that the complexity of the food chain will be addressed again and DNA-based or similar methods will become a regular feature in verifying the authenticity of meat-based foods.

  4. Vitamin B12 in meat and dairy products.

    Science.gov (United States)

    Gille, Doreen; Schmid, Alexandra

    2015-02-01

    Vitamin B12 is synthesized exclusively by microorganisms; therefore, humans must absorb it from food. Excellent sources of B12 are foods of ruminant origin, so dairy and meat products play an important role in efforts to meet the official daily B12 intake recommendation of 3.0 μg. Concentrations of the vitamin vary within foods of ruminant origin, with the highest concentrations found in offal such as liver and kidney. In comparison, dairy products have much lower quantities of the vitamin. In bovine milk, the B12 concentration is stable with regard to breed, feed, season, and stage of lactation, but in ruminant meat, the amount of B12 can vary based on the feeding and husbandry of the animal as well as the cut of meat chosen and its preparation. Processing of ruminant food, including thermal treatment, usually diminishes the vitamin B12 concentration. This review summarizes the vitamin B12 content of foods and discusses the impact of food processing on vitamin content. The contribution of ruminant food sources to B12 intake is specifically evaluated, with its bioavailability taken into account. © The Author(s) 2015. Published by Oxford University Press on behalf of the International Life Sciences Institute. All rights reserved. For Permissions, please e-mail: journals.permissions@oup.com.

  5. Meat products and consumption culture in the East.

    Science.gov (United States)

    Nam, Ki-Chang; Jo, Cheorun; Lee, Mooha

    2010-09-01

    Food consumption is a basic activity necessary for survival of the human race and evolved as an integral part of mankind's existence. This not only includes food consumption habits and styles but also food preparation methods, tool development for raw materials, harvesting and preservation as well as preparation of food dishes which are influenced by geographical localization, climatic conditions and abundance of the fauna and flora. Food preparation, trade and consumption have become leading factors shaping human behavior and developing a way of doing things that created tradition which has been passed from generation to generation making it unique for almost every human niche in the surface of the globe. Therefore, the success in understanding the culture of other countries or ethnic groups lies in understanding their rituals in food consumption customs. Meat consumption culture in the East has not been well developed by its characteristic environment, religion, history, and main food staples. However, recently, the amount of meat production and consumption of the Eastern countries has grown rapidly by the globalization of food industry and rapid economic growth of the countries. This manuscript introduces meat-based products and consumption culture in Asian countries. However, because the environments and cultures within Asia are too diverse to cover all food cultures, this manuscript focused mainly on three northeast Asian countries including China, Japan, and Korea (Republic of) and some southeast Asian countries including Vietnam and Thailand, which have similar environments and cultural interactions historically but retain their own characteristic food culture.

  6. The meat product quality control by a polarimetric method

    Science.gov (United States)

    Blokhina, Anastasia A.; Ryzhova, Victoria A.; Korotaev, Valery V.; Kleshchenok, Maksim A.

    2017-05-01

    Analysis of the polarization characteristics of the scattered radiation of biological tissues in some cases provides a qualitatively new results in the study of biological samples. These results can be used in medicine and food industry. As a result of the work, it was determined that the high concentration of scattering particles, the nonuniformity of their dimensions, forms make the task of creating an adequate optical model of a biotissue quite difficult, though many interesting tissue properties can be potentially studied by means of polarized light. In this case, the method for control the freshness of meat samples is considered for by obtaining the Stokes parameters of the polarized radiation scattered forward by the meat product.

  7. 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”.

  8. 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.

    Science.gov (United States)

    Mataragas, M; Zwietering, M H; Skandamis, P N; Drosinos, E H

    2010-07-31

    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 on manufacturer's instructions. Therefore, in case of post-process contamination, even with low number of cells, the microorganism is able to reach unacceptable levels at the time of consumption. The aim of this study was to conduct a Quantitative Microbiological Risk Assessment (QMRA) on the risk of L. monocytogenes presence in RTE meat products. This may help risk managers to make decisions and apply control measures with ultimate objective the food safety assurance. Examples are given to illustrate the development of practical risk management strategies based on the results obtained from the QMRA model specifically developed for this pathogen/food product combination.

  9. Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish.

    Science.gov (United States)

    Wen, Siying; Zhou, Guanghong; Song, Shangxin; Xu, Xinglian; Voglmeir, Josef; Liu, Li; Zhao, Fan; Li, Mengjie; Li, Li; Yu, Xiaobo; Bai, Yun; Li, Chunbao

    2015-11-01

    In vitro digestion products of proteins were compared among beef, pork, chicken, and fish. Gastric and jejunal contents from the rats fed these meat proteins were also compared. Cooked pork, beef, chicken, and fish were homogenized and incubated with pepsin alone or followed by trypsin. The digestion products with molecular weights of less than 3000 Da were identified with MALDI-TOF-MS and nano-LC-MS/MS. Gastric and jejunal contents obtained from the rats fed the four meat proteins for 7 days were also analyzed. After pepsin digestion, pork, and beef samples had a greater number of fragments in similarity than chicken and fish samples, but the in vitro digestibility was the greatest (p 0.05). A total of 822 and 659 peptides were identified from the in vitro and in vivo digestion products, respectively. Our results could interpret for the differences in physiological functions after the ingestion of different species of meat. © 2015 The Authors. PROTEOMICS Published by Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.

  10. 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

  11. Sensory quality of selected raw ripened meat products

    Directory of Open Access Journals (Sweden)

    Ewelina Węsierska

    2013-03-01

    Full Text Available Background. A demand on raw fermented meat products depends on their availability, price and the culture. In Poland, raw meat products have a several hundred years, although limited to the Podlasie region, tradition of manufacturing. Therefore, in spite of widening of Italian, Spanish, Portuguese, German and recently even the Czech Republic products assortment on the Polish market, the consumption of them increases slowly. The aim of the study was to compare the sensory quality of raw ripened smoked products and sausages, sold on the Polish foodstuffs market as “traditional”. Material and methods. The study included the basic chemical content, water activity, pH, the amount of lactic acid bacteria and coagulase-negative cocci, as well as selected texture and sensory parameters. The analysis was conducted in compliance with Polish Standards, and the cutting strength was measured with the use of the TA-XT2 texture-meter. The sensory analysis was conducted by a 12-person panel using the 5-point method. Results. The differences in the amount of water, protein, fat and salt resulted from the wide variability of ingredients among both groups of the analysed cold meats. The smoked products were characterised by a higher pH (5.6-5.9, smaller amount of bacilli (2-5.5 log cfu/g and lactic cocci (3.3 to 6.6 log cfu/g in comparison with the sausages. The amount of both populations of bacteria in the sausages of a pH of 4.5-5.5 ranged from 6.8-8.9 log cfu/g and 5.9-7.7 log cfu/g, respectively. Among the analysed smoked products and sausages the greatest TPA hardness (respectively 128.6-140.3 N and 91.3-139.7 N, TPA chewiness (28.9-54.2 N and 16.1-36.0 N and cutting strength (11.0-12.9 kG and 8.2-8.5 kG was observed in those with a 0.81-0.86 water activity. The overall quality of the analysed cold meats was at a good level (3.9-4.1 pt. Conclusions. Distinguishing features which determined the quality of products are hardness, juiciness as well as odour

  12. The functionality of plum ingredients in meat products: a review.

    Science.gov (United States)

    Jarvis, Nathan; O'Bryan, Corliss A; Ricke, Steven C; Crandall, Philip G

    2015-04-01

    Dried plums (prunes) have been marketed to consumers for consumption directly from the package as a convenient snack and have been reported to have broad health benefits. Only recently have fractionated, dried plum ingredients been investigated for their functionality in food and feed products. Dried plum puree, dried plum fiber, dried plum powder, dried plum concentrate, and fresh plum concentrate have been investigated to date. They have been evaluated as fat replacers in baked goods, antioxidants in meat formulations, phosphate replacers in chicken marinades, and antimicrobials in food systems. Overall, dried plum products have been shown to be effective at reducing lipid oxidation and show promise as antimicrobials.

  13. Nutritional evaluation of lowering consumption of meat and meat products in the Nordic context

    DEFF Research Database (Denmark)

    Tetens, Inge; Hoppe, Camilla; Frost Andersen, Lene;

    The World Cancer Research Fund (WCRF) recommended in 2007 that consumer intake of red meat is minimized and processed meat eliminated. The recommendation was based on a systematic review of the available literature on the association between meat consumption and cancer. The recommendation...... to individuals was to ingest less than 500 grams of red meat per weeks, and very little - if anything - processed meats. In a new study, National Food Institute has assessed the nutritional consequences from living the recommendations of the WCRF, in Norway, Sweden, Finland and Denmark. The current consumption...

  14. Monitoring results of nitrites in the cooked meat in Xinyang City in 2012%2012年信阳市熟肉制品中亚硝酸盐监测结果

    Institute of Scientific and Technical Information of China (English)

    刘建

    2013-01-01

    目的 测定信阳市熟肉制品中亚硝酸盐的含量,了解亚硝酸盐的使用现状.方法 采集信阳市辖区内专营店、超市、集贸市场的熟肉制品,依据食品安全国家标准GB 5009.33-2010《食品中亚硝酸盐与硝酸盐的测定》进行检测,按照《食品添加剂使用标准》(GB 2760-2011)进行卫生学评价.结果 2012年共检测熟肉制品185份,合格144份,合格率77.84%;不同采样地点亚硝酸盐合格率差异无统计学意义(x2=0.784,P>0.05);不同类别产品中亚硝酸盐合格率差异无统计学意义(x2 =2.764,P>0.05).结论 信阳市熟肉制品中亚硝酸盐合格率不容乐观,相关部门应加强对亚硝酸盐使用的监管,采取有针对性的控制措施,让消费者能食用到安全卫生的食品,确保公众身体健康.%[Objective] To measure the nitrite content in the cooked meat,and understand the situation of nitrites usage in Xiyang City.[Methods] The cooked meat products were collected from special stores,supermarkets and bazaars of municipal districts and tested according to GB 5009.33-2010“Nitrite and Nitrate Determination in Food”,and evaluated in line with GB 2760-2011.[Results] A total of 185 meat products were detected in 2012,the qualified rate was 77.84% (144) ; the qualified rate of nitrite between different sampling sites was not significantly different (x2 =0.784,P > 0.05) ; the qualified rate of nitrite between different products was not significantly different (x2 =2.764,P > 0.05).[Conclusion] The qualified rate of nitrites in the cooked meat is not so optimistic in Xinyang City.The relevant departments should strengthen the monitoring and management,adopt targeted control measures to ensure food safety for consumers and public health.

  15. Numerical taxonomy of psychrotrophic lactic acid bacteria from prepacked meat and meat products.

    Science.gov (United States)

    Borch, E; Molin, G

    1988-01-01

    Ninety-four strains of lactic acid bacteria isolated from refrigerated, prepacked meat and meat products were together with 59 reference strains of Brochothrix, Lactobacillus, Leuconostoc, Pediococcus and Streptococcus phenotypically classified, using 96 unit characters. Data were examined using Simple Matching (SSM) or Jaccard coefficient (SJ), and unweighted pair group algorithm with arithmetic averages. Twenty-three clusters with two or more members were defined at the 84% SSM-similarity level which corresponded to the SJ-similarity level of 61%. Based on SSM, most field strains were included in nine clusters, and with three unsignificant exceptions these contained no reference strains. The field clusters were designated Carnobacterium piscicola (cluster 1; 5% of field isolates), Carnobacterium divergens (cluster 2; 9% of field isolates), Leuconostoc (cluster 9; 18% of field isolates) and Lactobacillus (cluster 4, 10, 11, 12, 13 and 14; together 60% of field isolates). The Lactobacillus clusters had many features in common with cluster II of Shaw & Harding (1984). Phenotypical characteristics of major clusters are given. The SSM and SJ based classifications basically coincided for the field strains; the exception was cluster 4 which now were split in two parts. Fourteen clusters were made up of mainly reference strains (SSM). Most of them included more than one type strain on species level; exceptions were Brochothrix thermosphacta (cluster 3), Lactobacillus salivarius (cluster 17) and Leuconostoc mesenteroides (cluster 18). Several rearrangements were seen amongst the clusters of the reference strains when SJ, instead of SSM, was used for clustering.

  16. Production of crispy bread snacks containing chicken meat and chicken meat powder

    Directory of Open Access Journals (Sweden)

    HULYA CAKMAK

    Full Text Available ABSTRACT Chicken meat in two different forms (chicken meat and chicken meat powder were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples. Hardness of the snacks was significantly affected from type of chicken meat, such as values were higher for chicken meat added samples than chicken meat powder added samples. Lipid oxidation of the snacks was determined by TBA analysis, and TBA value for whole wheat mixture snack with 15% of chicken meat was the highest among all during storage. The highest overall acceptance score was obtained from white flour snack with 10% chicken meat. There was no coliform bacteria detected during storage and the results of yeast-mold count and aerobic plate count of snacks remained between the quantitative ranges.

  17. Production and application of biodiesel from waste cooking oil

    Science.gov (United States)

    Tuly, S. S.; Saha, M.; Mustafi, N. N.; Sarker, M. R. I.

    2017-06-01

    Biodiesel has been identified as an alternative and promising fuel source to reduce the dependency on conventional fossil fuel in particular diesel. In this work, waste cooking oil (WCO) of restaurants is considered to produce biodiesel. A well-established transesterification reaction by sodium hydroxide (NaOH) catalytic and supercritical methanol (CH3OH) methods are applied to obtain biodiesel. In the catalytic transesterification process, biodiesel and glycerine are simultaneously produced. The impact of temperature, methanol/WCO molar ratio and sodium hydroxide concentration on the biodiesel formation were analysed and presented. It was found that the optimum 95% of biodiesel was obtained when methanol/WCO molar ratio was 1:6 under 873 K temperature with the presence of 0.2% NaOH as a catalyst. The waste cooking oil blend proportions were 10%, 15%, 20% and 25% and named as bio-diesel blends B-10, B-15, B-20, and B-25, respectively. Quality of biodiesel was examined according to ASTM 6751: biodiesel standards and testing methods. Important fuel properties of biodiesel, such as heating value, cetane index, viscosity, and others were also investigated. A four-stroke single cylinder naturally aspirated DI diesel engine was operated using in both pure form and as a diesel blend to evaluate the combustion and emission characteristics of biodiesel. Engine performance is examined by measuring brake specific fuel consumption and fuel conversion efficiency. The emission of carbon monoxide (CO), carbon dioxide (CO2), nitrogen oxides (NOx), and others were measured. It was measured that the amount of CO2 increases and CO decreases both for pure diesel and biodiesel blends with increasing engine load. However, for same load, a higher emission of CO2 from biodiesel blends was recorded than pure diesel.

  18. Associations of the variation in the porcine myogenin gene with muscle fibre characteristics, lean meat production and meat quality traits.

    Science.gov (United States)

    Kim, J M; Choi, B D; Kim, B C; Park, S S; Hong, K C

    2009-04-01

    Pig breeding is aimed at improving lean meat production ability as well as meat quality, and muscle fibre characteristics may be important for enhancing these traits. Therefore, new molecular markers have been demanded for selecting lean meat production ability and meat quality in live animals. Myogenin belongs to the MyoD gene family, and is a candidate gene responsible for muscle fibre characteristics. We identified a new single nucleotide polymorphism (SNP) site in the 5' upstream region of the myogenin gene (nucleotides C and T). A total of 252 pigs of three breeds were genotyped by polymerase chain reaction-restriction fragment length polymorphism using BspCNI. Additionally, they were genotyped for the previously detected MspI site in the 3'-flanking region (alleles A and B). The CCBB diplotype had the highest frequency over breeds, followed by TCBB and CCAB. The other diplotypes were not found in studied pigs. Association analysis performed for the markers found that the TCBB diplotype has desirable effects on the total number of fibres (p lean meat production ability with good meat quality.

  19. Meat Processing Plant Microbiome and Contamination Patterns of Cold-Tolerant Bacteria Causing Food Safety and Spoilage Risks in the Manufacture of Vacuum-Packaged Cooked Sausages

    OpenAIRE

    Hultman, Jenni; Rahkila, Riitta; Ali, Javeria; Rousu, Juho; Björkroth, K. Johanna

    2015-01-01

    Refrigerated food processing facilities are specific man-made niches likely to harbor cold-tolerant bacteria. To characterize this type of microbiota and study the link between processing plant and product microbiomes, we followed and compared microbiota associated with the raw materials and processing stages of a vacuum-packaged, cooked sausage product affected by a prolonged quality fluctuation with occasional spoilage manifestations during shelf life. A total of 195 samples were subjected ...

  20. Performance, Carcass Production, and Meat Quality of Sumba Ongole Bulls Fed Ration Containing Velvet Bean (Mucuna pruriens

    Directory of Open Access Journals (Sweden)

    S. M. Yantika

    2016-04-01

    Full Text Available This research aimed to study performance, carcass production, meat quality, and economic feasibility of male Sumba Ongole cattle fed ration supplemented with velvet bean (M. pruriens. The research was designed in a completely randomized block design using 16 cattle with average body weight of 488+37.08 kg. The treatments were: T0= 15% straw + 85% concentrate; T1= T0 + 12% of velvet bean flour supplement; T2= T0 + 16% of velvet bean tempeh supplement; and T3= T0 + 200 mg/head/d of ractopamine hydrocloride. Data were analyzed by using analysis of variance with orthogonal contrast. The observed variables included feed consumption, average daily body weight gain (ADG, feed efficiency (FE, income over feed cost (IOFC, hot carcass weight (HCW, carcass percentage, subcutaneous fat thickness, meat pH, tenderness, cooking loss, and water holding capacity (WHC. The result revealed that the addition of 12% velvet bean flour into the rations increased dry matter consumption (P<0.05, but did not affect ADG, FE, IOFC, carcass production, and meat quality. The addition of 12% velvet bean flour produced the lowest cooking loss (P<0.05. The addition of 16% velvet bean tempeh into the rations significantly increased (P<0.05 dry matter consumption, however reduced (P<0.05 ADG, FE, and IOFC compared to control treatment. It is concluded that velvet bean flour at the level of 12% can be used as an alternative feed supplement in the ration of Sumba Ongole cattle and can replace the use of synthetic ß-agonist.

  1. Effects of supplementation with green tea by-products on growth performance, meat quality, blood metabolites and immune cell proliferation in goats.

    Science.gov (United States)

    Ahmed, S T; Lee, J-W; Mun, H-S; Yang, C-J

    2015-12-01

    Forty-eight castrated male goats were used to determine the effects of feeding green tea by-products (GTB) on growth performance, meat quality, blood metabolites and immune cell proliferation. Experimental treatments consisted of basal diets supplemented with four levels of GTB (0%, 0.5%, 1.0% or 2.0%). Four replicate pens were assigned to each treatment with three goats per replicate. Increasing dietary GTB tended to linearly increase the overall average weight gain and feed intake (p = 0.09). Water holding capacity, pH and sensory attributes of meat were not affected by GTB supplementation, while cooking loss was reduced both linearly and quadratically (p meat were improved by GTB supplementation. Increasing dietary GTB quadratically increased protein and decreased crude fat (p meat. The proportions of monounsaturated fatty acid, polyunsaturated fatty acid (PUFA) and n-6 PUFA increased linearly (p meat were lower in the 2.0% GTB-supplemented group in all storage periods (p meat quality, blood metabolites and immune cell proliferation when supplemented as a feed additive in goat diet. Journal of Animal Physiology and Animal Nutrition © 2014 Blackwell Verlag GmbH.

  2. Power ultrasound in meat processing.

    Science.gov (United States)

    Alarcon-Rojo, A D; Janacua, H; Rodriguez, J C; Paniwnyk, L; Mason, T J

    2015-09-01

    Ultrasound has a wide range of applications in various agricultural sectors. In food processing, it is considered to be an emerging technology with the potential to speed up processes without damaging the quality of foodstuffs. Here we review the reports on the applications of ultrasound specifically with a view to its use in meat processing. Emphasis is placed on the effects on quality and technological properties such as texture, water retention, colour, curing, marinating, cooking yield, freezing, thawing and microbial inhibition. After the literature review it is concluded that ultrasound is a useful tool for the meat industry as it helps in tenderisation, accelerates maturation and mass transfer, reduces cooking energy, increases shelf life of meat without affecting other quality properties, improves functional properties of emulsified products, eases mould cleaning and improves the sterilisation of equipment surfaces. Copyright © 2015 Elsevier Ltd. All rights reserved.

  3. Production of resistant starch by extrusion cooking of acid-modified normal-maize starch.

    Science.gov (United States)

    Hasjim, Jovin; Jane, Jay-Lin

    2009-09-01

    The objective of this study was to utilize extrusion cooking and hydrothermal treatment to produce resistant starch (RS) as an economical alternative to a batch-cooking process. A hydrothermal treatment (110 degrees C, 3 d) of batch-cooked and extruded starch samples facilitated propagation of heat-stable starch crystallites and increased the RS contents from 2.1% to 7.7% up to 17.4% determined using AOAC Method 991.43 for total dietary fiber. When starch samples were batch cooked and hydrothermally treated at a moisture content below 70%, acid-modified normal-maize starch (AMMS) produced a greater RS content than did native normal-maize starch (NMS). This was attributed to the partially hydrolyzed, smaller molecules in the AMMS, which had greater mobility and freedom than the larger molecules in the NMS. The RS contents of the batch-cooked and extruded AMMS products after the hydrothermal treatment were similar. A freezing treatment of the AMMS samples at -20 degrees C prior to the hydrothermal treatment did not increase the RS content. The DSC thermograms and the X-ray diffractograms showed that retrograded amylose and crystalline starch-lipid complex, which had melting temperatures above 100 degrees C, accounted for the RS contents.

  4. Increased advanced glycation end product specific fluorescence in repeatedly heated used cooking oil.

    Science.gov (United States)

    Chhabra, Anupriya; Bhatia, Alka; Ram, Anil Kumar; Goel, Sumit

    2017-07-01

    Repeated heating of cooking oils is known to cause their degradation and generation of toxins. Dietary Advanced glycation end products (dAGEs) are formed when the foods are cooked in dry heat at very high temperatures. dAGEs are believed to contribute significantly to total pool of AGEs in body. In this study, cooking oil samples used for frying snacks were collected from 102 shops. AGEs were extracted using Aqueous-TCA-chloroform method. Fluorescent AGE levels were determined using a fluorescence spectrophotometer and compared with AGEs in corresponding fresh oil samples collected from same shops. Palm oil was most commonly (62.5%) used for cooking. Most of the samples were subjected to several rounds of heating (1-6). AGE specific fluorescence (ASF) in used oil (range = 8.5-745.11) samples was found to be significantly higher in 88/102 as compared to the corresponding fresh oil samples. Treatment with inhibitors like lime concentrate and vitamin C decreased ASF (10/14 and 10/11 samples respectively) of the used oils. The results suggest that cooking oil subjected to repeated heating can contribute to increase in fluorescent AGEs in diet. Simple practices like liberal use of common household substances like lime concentrate may help to reduce these in fried food.

  5. Consumption of meat and dairy products in China: a review.

    Science.gov (United States)

    He, Yuna; Yang, Xiaoguang; Xia, Juan; Zhao, Liyun; Yang, Yuexin

    2016-08-01

    The objective of the present paper was to review the consumption status of meat and dairy products among Chinese residents. The research topics included production, consumption and health implications of dairy and meat, and the data sources included reports of national surveys, research papers and data from the National Bureau of Statistics of China. The average intake of meat, especially pork, has continued to increase in China. Pork intake increased from 37·1 g/d in 1992 to 64·3 g/d in 2012. There was a much higher margin in rural regions; pork intake of rural residents increased from 25·0 g/d in 1992 to 59·9 g/d in 2012, which resulted in a narrowed gap between urban and rural areas. Although the average intake of dairy products increased from 14·9 g/d in 1992 to 24·7 g/d in 2012, the overall level was still lower. There was a significant difference of dairy consumption between urban and rural residents. The gap of per capita consumption of milk between urban and rural households was 3·5 kg/year in 1990, reached the maximum of 16·9 kg/year in 2003, then decreased to 8·7 kg/year in 2012. In conclusion, the finding of this review sheds light on some problems with food consumption patterns in China. Effective strategies need to be adopted in order to change the consumption patterns. The consumption of milk and replacing pork with poultry or fish or other health foods should be encouraged.

  6. Formulation and Implementation of Meat Product HACCP Plan Based on FMEA

    Directory of Open Access Journals (Sweden)

    Wang Xiaochuan

    2015-03-01

    Full Text Available Dedicated to preventing and reducing safety problems of meat products, we integrate Failure Mode and Effect Analysis (FMEA method into Hazard Analysis Critical Control Point (HACCP system and through analyzing the potential failure mode and the risk priority number of meat products, we determine the critical control points in the whole supply chain so that we formulate HACCP plan of meat products that has provided a method or basis and ideological references to other food safety problems.

  7. Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability.

    Science.gov (United States)

    Rather, Sajad A; Masoodi, F A; Akhter, Rehana; Gani, Adil; Wani, S M; Malik, A H

    2015-12-01

    Goshtaba is a restructured meat product of Kashmiri wazwan prepared from meat emulsion with added fat (20 %), salt, spices and condiments and cooked in the curd. The present study was undertaken for the development of low fat goshtaba with the addition of xanthan gum as a fat replacer and was evaluated for proximate composition, pH, colour, lipid and protein oxidation, texture, microstructure and sensory properties. Low fat goshtaba formulations containing xanthan gum were higher in protein and moisture contents but, lower in fat content and pH value than the high fat control (p product containing 1.5 % xanthan gum. SEM results indicate that xanthan gum lead to formation of an additional gel network which holds more water. Sensory evaluation revealed that goshtaba product with 0.5 % xanthan gum had quality characteristics that were similar to the control product containing 20 % fat.

  8. The Development of Aromas in Ruminant Meat

    Directory of Open Access Journals (Sweden)

    María M. Campo

    2013-06-01

    Full Text Available This review provides an update on our understanding of the chemical reactions (lipid oxidation, Strecker and Maillard reactions, thiamine degradation and a discussion of the principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. This knowledge is essential in order to understand, control, and improve the quality of food products. More studies are necessary to fully understand the role of each compound in the overall cooked meat flavour and their possible effect in consumer acceptability.

  9. Biodiesel production from waste cooking oil using ionic liquid choline hydroxide as a catalyst

    OpenAIRE

    Aline Mara Maia Bessa

    2015-01-01

    The production of biodiesel is generally performed by alkaline transesterification oils with low amounts of free fatty acids (FFAs). In order to decrease the costs of production of biodiesel, low quality waste cooking oils or grease have been investigated as a source alternative, but problems in the purification step due to the formation of soap are found in catalysis with sodium hydroxide. In this work, the ionic liquid choline hydroxide was produced and used as catalyst in the production o...

  10. Some Nutritional, Technological and Environmental Advances in the Use of Enzymes in Meat Products

    Directory of Open Access Journals (Sweden)

    Anne y Castro Marques

    2010-01-01

    Full Text Available The growing consumer demand for healthier products has stimulated the development of nutritionally enhanced meat products. However, this can result in undesirable sensory consequences to the product, such as texture alterations in low-salt and low-phosphate meat foods. Additionally, in the meat industry, economical aspects have stimulated researchers to use all the animal parts to maximize yields of marketable products. This paper aimed to show some advances in the use of enzymes in meat processing, particularly the application of the proteolytic enzymes transglutaminase and phytases, associated with nutritional, technological, and environmental improvements.

  11. Formation and Human Risk of Carcinogenic Heterocyclic Amines Formed from Natural Precursors in Meat

    Energy Technology Data Exchange (ETDEWEB)

    Knize, M G; Felton, J S

    2004-11-22

    A group of heterocyclic amines that are mutagens and rodent carcinogens form when meat is cooked to medium and well-done states. The precursors of these compounds are natural meat components: creatinine, amino acids and sugars. Defined model systems of dry-heated precursors mimic the amounts and proportions of heterocyclic amines found in meat. Results from model systems and cooking experiments suggest ways to reduce their formation and, thus, to reduce human intake. Human cancer epidemiology studies related to consumption of well-done meat products are listed and compared.

  12. NAFTA AT 21: STRUCTURAL CHANGE IN MEXICAN’S DEMAND FOR U.S. MEAT AND MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    Frank Kyekyeku Nti

    2016-10-01

    Full Text Available The purpose of this paper is to examine the influence of the North American Free Trade Agreement (NAFTA on the change in consumer preference for U.S. meat and meat products in Mexico and to provide empirical estimates of the extent of sensitivity of meat price change to change in quantity demand. The analyses used an Inverse Almost Ideal Demand System (IAIDS model to address the study objectives due to its appropriateness in modeling the level of utility for commodities with fixed or exogenously determined short run supply. The study findings show that Mexico’s participation in NAFTA could have indirectly effected a structural change in demand for imported meat from the U.S. but the direction of change is heterogeneous among the different meat groups. Also, while Mexican demand for U.S. meat is inflexible, price response to changes in the quantity of imported U.S. poultry is much sensitive compared to pork and beef.

  13. Factors predicting meat and meat products consumption among middle-aged and elderly people: evidence from a consumer survey in Switzerland.

    Science.gov (United States)

    Schmid, Alexandra; Gille, Doreen; Piccinali, Patrizia; Bütikofer, Ueli; Chollet, Magali; Altintzoglou, Themistoklis; Honkanen, Pirjo; Walther, Barbara; Stoffers, Helena

    2017-01-01

    Background: An adequate diet contributes to health and wellbeing in older age. This is nowadays more important than ever since in industrialised countries the elderly population is growing continually. However, information regarding the consumption behaviour of older persons in Switzerland is limited. Objective: The objective of this investigation was to explore how middle-aged and elderly Swiss view animal products in relation to diet and health, and what factors predict consumption frequency. Design: A representative consumer survey among 632 people over the age of 50 years, living in the German-, French- and Italian-speaking regions of Switzerland was conducted. Results: This paper presents the results related to meat and meat products consumption. Most participants consumed meat and meat products regularly. The majority of participants with low meat intake indicated that eating small amounts would be enough. Respondents judged fresh meat (except pork) to be healthier than meat products, and poultry to be the healthiest meat. Overall meat consumption frequency was predicted by language region, gender, household size, and BMI. Furthermore, participants' opinion about healthiness, taste and safety of meat but not their adherence to the Swiss food pyramid was found to be correlated to the consumption frequency of individual types of meat. Conclusion: Several factors have an impact on consumption frequency of meat and meat products in the middle-aged and elderly Swiss population and the importance varies according to the individual types of meat and meat products. The results show that the traditional food pyramid is not one of these factors for which reason new tools must be explored to support elderly people in regard to a healthy dietary behaviour.

  14. Factors predicting meat and meat products consumption among middle-aged and elderly people: evidence from a consumer survey in Switzerland

    Science.gov (United States)

    Schmid, Alexandra; Gille, Doreen; Piccinali, Patrizia; Bütikofer, Ueli; Chollet, Magali; Altintzoglou, Themistoklis; Honkanen, Pirjo; Walther, Barbara; Stoffers, Helena

    2017-01-01

    ABSTRACT Background: An adequate diet contributes to health and wellbeing in older age. This is nowadays more important than ever since in industrialised countries the elderly population is growing continually. However, information regarding the consumption behaviour of older persons in Switzerland is limited. Objective: The objective of this investigation was to explore how middle-aged and elderly Swiss view animal products in relation to diet and health, and what factors predict consumption frequency. Design: A representative consumer survey among 632 people over the age of 50 years, living in the German-, French- and Italian-speaking regions of Switzerland was conducted. Results: This paper presents the results related to meat and meat products consumption. Most participants consumed meat and meat products regularly. The majority of participants with low meat intake indicated that eating small amounts would be enough. Respondents judged fresh meat (except pork) to be healthier than meat products, and poultry to be the healthiest meat. Overall meat consumption frequency was predicted by language region, gender, household size, and BMI. Furthermore, participants’ opinion about healthiness, taste and safety of meat but not their adherence to the Swiss food pyramid was found to be correlated to the consumption frequency of individual types of meat. Conclusion: Several factors have an impact on consumption frequency of meat and meat products in the middle-aged and elderly Swiss population and the importance varies according to the individual types of meat and meat products. The results show that the traditional food pyramid is not one of these factors for which reason new tools must be explored to support elderly people in regard to a healthy dietary behaviour. PMID:28469547

  15. Effect of precooking and polyphosphate treatment on the quality of catfish fillets cooked in pouch in boiling water

    Science.gov (United States)

    Cooking or reheating food in a vacuum-sealed bag has been a common method of preparing vegetables, meats and poultry products. However, there are very few examples of vacuum-sealed bags designed for cooking or reheating catfish fillets. The objective of the present study was to examine the propert...

  16. 9 CFR 381.156 - Poultry meat content standards for certain poultry products.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Poultry meat content standards for certain poultry products. 381.156 Section 381.156 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY...

  17. Processing, quality and safety of irradiation - and high pressure processed meat and seafood products

    Science.gov (United States)

    In the past two decades, worldwide demands for meat and seafood products have increased dramatically due to the improved economical condition in many countries. To meet the demand, the producers have increased the production of meat and seafood products as well as applied new processing techniques t...

  18. Detection and quantification of beef and pork materials in meat products by duplex droplet digital PCR.

    Science.gov (United States)

    Cai, Yicun; He, Yuping; Lv, Rong; Chen, Hongchao; Wang, Qiang; Pan, Liangwen

    2017-01-01

    Meat products often consist of meat from multiple animal species, and inaccurate food product adulteration and mislabeling can negatively affect consumers. Therefore, a cost-effective and reliable method for identification and quantification of animal species in meat products is required. In this study, we developed a duplex droplet digital PCR (dddPCR) detection and quantification system to simultaneously identify and quantify the source of meat in samples containing a mixture of beef (Bos taurus) and pork (Sus scrofa) in a single digital PCR reaction tube. Mixed meat samples of known composition were used to test the accuracy and applicability of this method. The limit of detection (LOD) and the limit of quantification (LOQ) of this detection and quantification system were also identified. We conclude that our dddPCR detection and quantification system is suitable for quality control and routine analyses of meat products.

  19. Authentication of meat and meat products vs. detection of animal species in feed – what is the difference?

    Science.gov (United States)

    Nešić, K.; Stojanović, D.; Baltić, Ž. M.

    2017-09-01

    Authenticity of food is an issue that is growing in awareness and concern. Although food adulteration has been present since antiquity, it has broadened to include entire global populations as modern food supply chains have expanded, enriched and become more complex. Different forms of adulteration influence not only the quality of food products, but also may cause harmful health effects. Meat and meat products are often subjected to counterfeiting, mislabelling and similar fraudulent activities, while substitutions of meat ingredients with other animal species is one among many forms of food fraud. Feed is also subject to testing for the presence of different animal species, but as part of the eradication process of transmissible spongiform encephalopathies (TSE). In both food and feed cases, the final goal is consumer protection, which should be provided by quick, precise and specific tools. Several analytical tests have been employed for such needs. This paper provides an overview of authentication of meat and meat products compared with species identification in feed control, highlighting the most prevalent laboratory methods.

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

    OpenAIRE

    Adriana Morar; Kálmán Imre; Alexandra Plic; Claudia Corina Sala

    2016-01-01

    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 exami...

  1. Researching the possibility of production of dried porcine meat with decreased quantity of salt

    OpenAIRE

    Lilić Slobodan; Karan Dragica; Vidanović D.

    2004-01-01

    When manufacturing dried meat products the meat is usualy being conserved with 5-7% salt what results in a pretty high quantity of NaCl in end products (6-11%), and therefore sodium which is one of the major causes of hypertension nowadays. Data regarding the quantity of NaCl in end products are different. In hams at the end of ripening quantity of NaCl is 3,5-11,6% depending on whether the piece of meat was taken from middle or outer part. Dried meat from China usually has 7,6% NaCl (10). Af...

  2. 76 FR 82077 - Food Ingredients and Sources of Radiation Listed or Approved for Use in the Production of Meat...

    Science.gov (United States)

    2011-12-30

    ... and Sources of Radiation Listed or Approved for Use in the Production of Meat and Poultry Products... listed or approved for use in the production of meat and poultry products. DATES: December 30, 2011... Meat and Poultry Products'' (64 FR 72168). Among other things, this final rule consolidated various...

  3. 78 FR 14636 - Food Ingredients and Sources of Radiation Listed and Approved for Use in the Production of Meat...

    Science.gov (United States)

    2013-03-07

    ... Radiation Listed and Approved for Use in the Production of Meat and Poultry Products AGENCY: Food Safety and... amending the Federal meat and poultry products inspection regulations to remove sodium benzoate, sodium... poultry products. New uses of these substances in meat or poultry products will continue to be approved by...

  4. 9 CFR 316.10 - Marking of meat food products with official inspection legend and ingredient statement.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Marking of meat food products with... MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION MARKING PRODUCTS AND THEIR CONTAINERS § 316.10 Marking of meat food products with official inspection legend and ingredient...

  5. Designer as Ethnographer: A Study of Domestic Cooking and Heating Product Design for Irish Older Adults

    OpenAIRE

    2012-01-01

    In many ways, the design of domestic cooking and heating products reflects the zeitgeist of Irish culture throughout the 20th and into the 21st century. From domesticity to materialism, these products have evolved to meet fundamental human needs within the home. Concurrent with this, the methods and processes designers use to create domestic artefacts have evolved and changed. The emergence of Design Ethnography illustrates an evolution where Design has appropriated an establis...

  6. DEHA-plasticized PVC for retail packaging of fresh meat

    DEFF Research Database (Denmark)

    Petersen, Jens Højslev; Naamansen, Ebbe Tubæk

    1998-01-01

    A selection of frequently consumed meat products were packed in two commercial types of plasticized PVC film with declared plasticizer compositions of 11 and 21% di-(ethylhexyl)adipate (DEHA), respectively. The meat products were analysed for DEHA after packaging and storage until their "use by......" date. Pretreatment of the meat, including cutting, chopping, cooking and packaging, was performed according to normal practice in a Danish supermarket. All samples contained DEHA, in general the investigation showed that a high fat content in or at the surface of the meat and/or a high storage...

  7. LACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSING

    Directory of Open Access Journals (Sweden)

    Josef Kameník

    2016-01-01

    Full Text Available Abstract Lactic acid bacteria (LAB play in meat processing a positive but also a negative role. The principal advantage of LAB in the production of dry fermented sausages lies in the fermentation of saccharides, i.e. the creation of lactic acid and the subsequent fall in pH. The role of LAB in fresh meat spoilage is still controversial. Several species are able to dominate the meat system in VP and MAP storage conditions and can release odor-impact molecules. On the other hand they can provide favorable antagonistic activity against other undesired microorganisms. LAB are important spoilage agents in cooked meat products.

  8. [Evaluation of the possibilities to increase the content of conjugated linoleic acid (CLA) in meat and meat product].

    Science.gov (United States)

    Piotrowska, Anna; Swiader, Katarzyna; Waszkiewicz-Robak, Bozena; Swiderski, Franciszek

    2012-01-01

    The paper characterizes pro-health properties of conjugated linoleic acid (CLA) and assesses the possibility of increasing their content in pork and pork meat products. Studies conducted on animals indicate antitumor, antiatherosclerotic and antiinflammatory effect ofCLA, also find impact on reducing body fat and increasing muscle growth. However, the number of observations concerning human populations is insufficient to fully evaluate the relationship between CLA intake and reducing the risk of lifestyle diseases. Therefore, it is necessary to conduct further research. Literature data indicate that the use in pigs feed suplementation with CLA preparations, can increase the content of these compounds in the meat and also show, that isomer cis-9, trans-11 is accumulated at significantly higher level. However, these changes were accompanied by increased the share of saturated fatty acids at the expense of monounsaturated which is unfavorable for human health. A better way to increase the CLA content in pork meat appears to be the addition of CLA preparation during the production process, because it does not affect the level of saturated fats. Pork and pork meat products enriched in CLA are characterized by low susceptibility to oxidation, which may result from the coupling of double bonds, antioxidantive properties of conjugated linoleic acid and the increased content of saturated fatty acids. The issue of beneficial effects on human health of pork and pork products with a higher content of CLA, requires further studies conducted on humans. Only then these products can be classified as a functional foods.

  9. Micro structural characteristics of minced meat products from use of protein-mineral additive

    Directory of Open Access Journals (Sweden)

    M. Golovko

    2015-05-01

    Full Text Available Introduction. Infringement of balance mineral substances is widely manifested in the meat products which is much wealthier in phosphorus than calcium. List of additives that containing calcium and technology meat products with their using are limited. Purpose of the work is studying and scientific substantiation of influence proteinmineral additive (PMA on the technological microstructural properties of minced meat products. Matherials and methods. Studies water-and fat-holding ability (WHA, FHA of samples carried out by gravimetric and refract metric methods. Histological sections were produced at microtome, followed by coloring with hematoxylin and eosin and by the method of Mallory. Results and discussion. Created a technology of the minced meat products for health improvement using the PMA which is a carrier of Bioorganic calcium. Rational is the addition of PMA in powder form in amount of 7,5 % of the meat systems. Technological parameters of minced meat increase when making additions in particular WHA and FHA approx about 5 and 10 % respectively. Histological studies have shown that PMA promotes the preservation of meat juice and sarcoplasmic proteins in the meat systems during thermal processing. Conclusions. PMA has a positive impact on the properties of water-holding properties of minced meat and output the finished product.

  10. No-Cook Process for Ethanol Production Using Indian Broken Rice and Pearl Millet

    Directory of Open Access Journals (Sweden)

    Vipul Gohel

    2012-01-01

    Full Text Available No-cook process using granular starch hydrolyzing enzyme (GSHE was evaluated for Indian broken rice and pearl millet. One-factor-at-a-time optimization method was used in ethanol production to identify optimum concentration of GSHE, under yeast fermentation conditions using broken rice and pearl millet as fermentation feedstocks. An acid fungal protease at a concentration of 0.2 kg per metric ton of grain was used along with various dosages of GSHE under yeast fermentation conditions to degrade the grain proteins into free amino nitrogen for yeast growth. To measure the efficacy of GSHE to hydrolyze no-cook broken rice and pearl millet, the chemical composition, fermentation efficiency, and ethanol recovery were determined. In both feedstocks, fermentation efficiency and ethanol recovery obtained through single-step no-cook process were higher than conventional multistep high-temperature process, currently considered the ideal industrial process. Furthermore, the no-cook process can directly impact energy consumption through steam saving and reducing the water cooling capacity needs, compared to conventional high-temperature process.

  11. Automatic control with fuzzy logic of home-made beer production in maceration and cooking stages

    Directory of Open Access Journals (Sweden)

    Mariano Luján Corro

    2010-06-01

    Full Text Available The process of home-made beer production in the malt maceration and cooking stages was controlled automatically with fuzzy logic, across different performers considering the time and temperature of the process, using 2009LabVIEW. The equipment was mainly composed of three 20 L capacity stainless steel containers (water supply, maceration and cooking, an additional hops container, a data acquisition card (PIC 16F877a micro controller, three LM35 temperature sensors and 11 on/off type performers, which were governed by a total of 47 Mandani type fuzzy rules with trapezoidal membership functions, using the method of center area for the defuzzification. The performers: electrovalves (5, pumps (2, heaters (3 and a stirrer, in approximately 4 hours, were adequately controlled in their early maceration and cooking stages. The beer obtained by automatic control with fuzzy logic in the maceration and cooking stages, had the following characteristics: 0.98 g/cm3 of density, 3.9 of pH, total acidity expressed as 0.87% of lactic acid, 6.2ºGL of alcoholic degree and 0.91% w/v of CO2 percentage.

  12. Process redesign for effective use of product quality information in meat chains

    NARCIS (Netherlands)

    Rijpkema, W.A.; Rossi, R.; Vorst, van der J.G.A.J.

    2012-01-01

    To fulfil segmented consumer demand and add value, meat processors seek to exploit quality differences in meat products. Availability of product quality information is of key importance for this. We present a case study where an innovative sensor technology that provides estimates of an important

  13. Use of artificial intelligence in the production of high quality minced meat

    Science.gov (United States)

    Kapovsky, B. R.; Pchelkina, V. A.; Plyasheshnik, P. I.; Dydykin, A. S.; Lazarev, A. A.

    2017-09-01

    A design for an automatic line for minced meat production according to new production technology based on an innovative meat milling method is proposed. This method allows the necessary degree of raw material comminution at the stage of raw material preparation to be obtained, which leads to production intensification due to the traditional meat mass comminution equipment being unnecessary. To ensure consistent quality of the product obtained, the use of on-line automatic control of the technological process for minced meat production is envisaged. This system has been developed using artificial intelligence methods and technologies. The system is trainable during the operation process, adapts to changes in processed raw material characteristics and to external impacts that affect the system operation, and manufactures meat shavings with minimal dispersion of the typical particle size. The control system includes equipment for express analysis of the chemical composition of the minced meat and its temperature after comminution. In this case, the minced meat production process can be controlled strictly as a function of time, which excludes subjective factors for assessing the degree of finished product readiness. This will allow finished meat products with consistent, targeted high quality to be produced.

  14. Hydrodynamic pressure processing: Impact on the quality attributes of fresh and further-processed meat products

    Science.gov (United States)

    This book chapter reviews hydrodynamic pressure processing (HDP) as an innovative, postharvest technology for enhancing the quality attributes of fresh and further-processed meat products. A variety of meat products have been tested for their response to the high pressure shockwaves of HDP. The st...

  15. Prediction of enthalpy and thermal conductivity of frozen meat and fish products from composition data

    NARCIS (Netherlands)

    Sman, van der R.G.M.

    2008-01-01

    In this paper we present models predicting thermophysical properties of frozen meat products purely using their composition data. Based on our previous model, predicting the water activity of (frozen) meat and fish products, while taking into account the non-ideality of the unfrozen solution, we can

  16. Process redesign for effective use of product quality information in meat chains

    NARCIS (Netherlands)

    Rijpkema, W.A.; Rossi, R.; Vorst, van der J.G.A.J.

    2012-01-01

    To fulfil segmented consumer demand and add value, meat processors seek to exploit quality differences in meat products. Availability of product quality information is of key importance for this. We present a case study where an innovative sensor technology that provides estimates of an important me

  17. Utilizing High Pressure Processing to Induce Structural Changes in Dairy and Meat Products

    DEFF Research Database (Denmark)

    Orlien, Vibeke

    2017-01-01

    . In this article the HP modification of milk and meat proteins is evaluated in relation to the changed molecular functionality and product texture. The underlying mechanisms of the pressure-induced molecular changes are surveyed and related to practical applications in the view of HP-produced milk and meat......High pressure (HP) is capable of modifying the functional properties of milk and meat proteins by pressure-induced changes of the molecular structure. Therefore, HP treatment of milk and meat has been extensively investigated to understand, clarify, and utilize HP processing in the food industry...... products...

  18. Application of Raman Spectroscopy for Quality Monitoring in the Meat Processing Industry

    DEFF Research Database (Denmark)

    Berhe, Daniel Tsegay

    parameters related to the final product quality. The work further shows that Raman spectroscopy has great potential for authentication of ‘ready to eat’ cooked meat products in the retail market to be used by the quality control authority. Finally, it should be stressed that the results in this thesis were......-destructive quality monitoring in the meat processing industry as it requires no further sample preparation. Water, which is the main component of meat, is also not a problem for Raman spectroscopic measurement because water is a poor Raman scatter. Two major product quality related issues, cooking of meat and fat...... quality were selected as focus areas: Endpoint Temperature (EPT) and gross fatty acid (FA) composition. Endpoint temperature of a cooked product is an important parameter as it is related to the microbial safety and palatability of the product. The project aimed at using Raman spectroscopy...

  19. PCR-SSCP-based reconstruction of the original fungal flora of heat-processed meat products.

    Science.gov (United States)

    Dorn-In, Samart; Hölzel, Christina S; Janke, Tobias; Schwaiger, Karin; Balsliemke, Joachim; Bauer, Johann

    2013-03-01

    Food processing of spoiled meat is prohibited by law, since it is a deception and does not comply with food safety aspects. In general, spoilage of meat is mostly caused by bacteria. However, a high contamination level of fungi could be also found in some meat or meat products with certain preserving conditions. In case that unhygienic meat is used to produce heat processed products, the microorganisms will be deactivated by heat, so that they cannot be detected by a standard cultivation method. Therefore, this study aimed to develop and apply a molecular biological method--polymerase chain reaction and single strand conformation polymorphism (PCR-SSCP)--to reconstruct the original fungal flora of heat processed meat. Twenty primer pairs were tested for their specificity for fungal DNA. Since none of them fully complied with all study criteria (such as high specificity and sensitivity for fungal DNA; suitability of the products for PCR-SSCP) in the matrix "meat", we designed a new reverse primer, ITS5.8R. The primer pair ITS1/ITS5.8R amplified DNA from all tested fungal species, but not DNA from meat-producing animals or from ingredients of plant origin (spices). For the final test, 32 DNA bands in acrylamide gel from 15 meat products and 1 soy sauce were sequenced-all originating from fungal species, which were, in other studies, reported to contaminate meat e.g. Alternaria alternata, Aureobasidium pullulans, Candida rugosa, C. tropicalis, C. zeylanoides, Eurotium amstelodami and Pichia membranifaciens, and/or spices such as Botrytis aclada, Guignardia mangiferae, Itersonilia perplexans, Lasiodiplodia theobromae, Lewia infectoria, Neofusicoccum parvum and Pleospora herbarum. This confirms the suitability of PCR-SSCP to specifically detect fungal DNA in heat processed meat products, and thus provides an overview of fungal species contaminating raw material such as meat and spices. Copyright © 2013 Elsevier B.V. All rights reserved.

  20. Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance

    NARCIS (Netherlands)

    Hoek, A.C.; Luning, P.A.; Weijzen, P.; Engels, W.; Kok, F.J.; Graaf, de C.

    2011-01-01

    What does it take to increase the consumption of meat substitutes and attract new consumers? We identified main barriers and drivers by a consumer survey (n = 553) in the U.K. and the Netherlands. Person-related factors (food neophobia and food choice motives) and product-related attitudes and

  1. Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance

    NARCIS (Netherlands)

    Hoek, A.C.; Luning, P.A.; Weijzen, P.; Engels, W.; Kok, F.J.; Graaf, de C.

    2011-01-01

    What does it take to increase the consumption of meat substitutes and attract new consumers? We identified main barriers and drivers by a consumer survey (n = 553) in the U.K. and the Netherlands. Person-related factors (food neophobia and food choice motives) and product-related attitudes and belie

  2. 9 CFR 94.11 - Restrictions on importation of meat and other animal products from specified regions.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Restrictions on importation of meat... disease, the meat and other animal products produced in such free regions may be commingled with the fresh... animal products, and ship stores, airplane meals, and baggage containing such meat or animal products...

  3. 9 CFR 318.2 - Reinspection, retention, and disposal of meat and poultry products at official establishments.

    Science.gov (United States)

    2010-01-01

    ... of meat and poultry products at official establishments. 318.2 Section 318.2 Animals and Animal...; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION ENTRY INTO..., and disposal of meat and poultry products at official establishments. (a) All products and all...

  4. 9 CFR 319.306 - Spaghetti with meatballs and sauce, spaghetti with meat and sauce, and similar products.

    Science.gov (United States)

    2010-01-01

    ..., spaghetti with meat and sauce, and similar products. 319.306 Section 319.306 Animals and Animal Products...; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.306 Spaghetti...

  5. 77 FR 26706 - Food Ingredients and Sources of Radiation Listed and Approved for Use in the Production of Meat...

    Science.gov (United States)

    2012-05-07

    ... and Sources of Radiation Listed and Approved for Use in the Production of Meat and Poultry Products... the list of substances that the regulations prohibit for use in meat or poultry products. Under this proposal, new uses of these substances in meat or poultry products would continue to be approved by the...

  6. Concentration of biologically active polyamines in rabbit meat, liver and kidney after slaughter and their changes during meat storage and cooking.

    Science.gov (United States)

    Dadáková, Eva; Pelikánová, Tamara; Kalač, Pavel

    2012-03-01

    The concentration of putrescine (PUT), spermidine (SPD) and spermine (SPM) was determined in chilled meat and kidneys of 18 rabbits and in liver of 12 animals 24h after slaughter. Very low PUT concentrations were detected only in kidneys. Mean SPD levels were 2.2, 2.2, 61.7 and 32.7mgkg(-1) in saddle, leg, liver and kidneys, respectively. The respective SPM concentrations were 14.7, 8.0, 115 and 88.4mgkg(-1). SPD and SPM losses of about one third of the initial levels were apparent in saddles stored at -18°C for 8months. Losses of both polyamines of about 15-20% of the initial concentrations were found in saddles stored aerobically at +2°C for up to 9days. Stewing of saddles caused significant SPD and SPM losses of about 20-25%, while upon roasting and pan-roasting without oil a decrease of about 50% of the initial concentration was observed.

  7. Tetraplex PCR assay involving double gene-sites discriminates beef and buffalo in Malaysian meat curry and burger products.

    Science.gov (United States)

    Hossain, M A Motalib; Ali, Md Eaqub; Hamid, Sharifah Bee Abd; Hossain, S M Azad; Asing; Nizar, Nina Naquiah Ahmad; Uddin, Mohammad Nasir; Ali, Lokman; Asaduzzaman, Md; Akanda, Md Jahurul Haque

    2017-06-01

    Replacement of beef by buffalo and vice versa is frequent in global markets, but their authentication is challenging in processed foods due to the fragmentation of most biomarkers including DNA. The shortening of target sequences through use of two target sites might ameliorate assay reliability because it is highly unlikely that both targets will be lost during food processing. For the first time, we report a tetraplex polymerase chain reaction (PCR) assay targeting two different DNA regions in beef (106 and 120-bp) and buffalo (90 and 138-bp) mitochondrial genes to discriminate beef and buffalo in processed foods. All targets were stable under boiling, autoclaving and microwave cooking conditions. A survey in Malaysian markets revealed 71% beef curries contained buffalo but there was no buffalo in beef burgers. The assay detected down to 0.01ng DNA and 1% meat in admixed and burger products.

  8. Identification of Listeria spp. strains isolated from meat products and meat production plants by multiplex polymerase chain reaction

    Directory of Open Access Journals (Sweden)

    Roberta Mazza

    2015-12-01

    Full Text Available Listeriosis is a foodborne disease caused by Listeria monocytogenes and is considered as a serious health problem, due to the severity of symptoms and the high mortality rate. Recently, other Listeria species have been associated with disease in human and animals. The aim of this study was to develop a multiplex polymerase chain reaction (PCR in order to simultaneously detect six Listeria species (L. grayi, L. welshimeri, L. ivanovii, L. monocytogenes, L. seeligeri, L. innocua in a single reaction. One hundred eighteen Listeria spp. strains, isolated from meat products (sausages and processing plants (surfaces in contact and not in contact with meat, were included in the study. All the strains were submitted to biochemical identification using the API Listeria system. A multiplex PCR was developed with the aim to identify the six species of Listeria. PCR allowed to uniquely identify strains that had expressed a doubtful profile with API Listeria The results suggest that the multiplex PCR could represent a rapid and sensitive screening test, a reliable method for the detection of all Listeria species, both in contaminated food and in clinical samples, and also a tool that could be used for epidemiological purposes in food-borne outbreaks. A further application could be the development of a PCR that can be directly applied to the pre-enrichment broth.

  9. Structural Change in the Demand for Differentiated Meat Products in Sydney

    OpenAIRE

    Gorny, Rachel A.; Ahmadi-Esfahani, Fredoun Z.

    1993-01-01

    Concerns about the recent trends away from the consumption of red meat have led to tests for structural change in demand. These tests have typically treated the individual meats as homogeneous commodities. This article uses disaggregated data to test for structural change in the demand for differentiated meat products in Sydney over the seasons from winter 1987 to autumn 1991 using a revealed preference approach. The results fail to provide any evidence of structural change.

  10. 78 FR 19080 - Importation of Live Birds and Poultry, Poultry Meat, and Poultry Products From a Region in the...

    Science.gov (United States)

    2013-03-29

    ..., Imports, Livestock, Meat and meat products, Milk, Poultry and poultry products, Reporting and..., infectious allantoic fluid; (2) Any H5 or H7 virus that does not meet the criteria in paragraph (1) of...

  11. Designer made meat and dairy products: Consumer-led product development

    DEFF Research Database (Denmark)

    Grunert, Klaus G.; Valli, Carlotta

    Consumers differ in the kind of qualities they expect from food products, and they also differ in the way they infer quality from the product information available. Nevertheless, much product innovation in the food sector is still not geared towards specific consumer segments. This is especially...... true with regard to products like meat, which are mostly sold unbranded. In a pan-European study, a new method to analyse the way consumers perceived quality in food products was applied to derive European-wide consumer segments, using beef and yoghurt as product examples. Product concepts specifically...... of branding and differentiation in the product category....

  12. Impact of Technological Procedures Safety of Meat Products Producer In Industrial Conditions

    OpenAIRE

    Kuzelov, Aco; STOJANOVSKI, Mitre; Josevska, Elena; Marenceva, Daniela

    2013-01-01

    Production of wholesome, high quality and safe meat products primarily depends on technological operations during production, legislative regulation and control the production of meat products in all segments of the manufacturing process. During the manufacturing process should be taken for the proper conduct of all technological operations from farm to table. No for technologists working in local industries can affect the proper functioning of the technological operations of unloading of ...

  13. Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil.

    Science.gov (United States)

    Yılmaz, Í; Simşek, O; Işıklı, M

    2002-10-01

    Low-fat (5.9-10.3% fat) cooked sausages were produced with seven different formulations. Sausages produced with total replacement of fat with sunflower oil had significantly lower oleic acid (C18:1) and higher linoleic (C18:2) and behenic (C22:0) fatty acid contents. Their ratio of TUFA/TS was 3.65 compared to 0.95-1.14 for the other sausages. Also these sausages had the lowest moisture content, highest overall palatability and were less firm. Sausages with tomato juice had the lowest pH value, total aerobic count and nitrite content, but were firmer. Sausages produced with reduced beef contents had lower fat contents, lower stearic (C18:0) and higher oleic (C18:1) fatty acid contents than sausages of high beef content, their texture was very soft and had the lowest score for juiciness. Finally the sausages with chicken meat had the lowest fat and highest salt contents, and lower stearic (C18:0) and higher linoleic (C18:3) fatty acid contents than those made with beef . Also their colour was lighter, less red and more yellow and they had the lowest flavor intensity and overall acceptability.

  14. Not appropriate dinner table conversation? Talking to children about meat production.

    Science.gov (United States)

    Bray, Heather J; Zambrano, Sofia C; Chur-Hansen, Anna; Ankeny, Rachel A

    2016-05-01

    Although Australians on average consume large quantities of meat, their attitudes to farm animal welfare are poorly understood. We know little about how farm animal production is discussed in Australian households or how children learn about the origins of meat. This study consisted of an online survey completed by 225 primary carers throughout Australia recruited through social media. Findings include that conversations about the origin of meat were generally stimulated by meal preparation within the home rather than visits to agricultural shows or similar activities. Parents preferred to initiate conversations with children about meat production before they were 5 years of age. Urban parents were more likely than rural parents to reveal that they were conflicted about eating meat and would be more empathetic to children who chose to stop eating meat. Rural parents were more likely than urban parents to feel that children should eat what they are given and that talking about meat is not a major issue. Both groups felt that it was important that children should know where their food comes from. The findings of this study suggest that parental attitudes to meat production and consumption influence conversations about meat origins with children.

  15. Quality and safety aspects of meat products as affected by various physical manipulations of packaging materials.

    Science.gov (United States)

    Lee, Keun Taik

    2010-09-01

    This article explores the effects of physically manipulated packaging materials on the quality and safety of meat products. Recently, innovative measures for improving quality and extending the shelf-life of packaged meat products have been developed, utilizing technologies including barrier film, active packaging, nanotechnology, microperforation, irradiation, plasma and far-infrared ray (FIR) treatments. Despite these developments, each technology has peculiar drawbacks which will need to be addressed by meat scientists in the future. To develop successful meat packaging systems, key product characteristics affecting stability, environmental conditions during storage until consumption, and consumers' packaging expectations must all be taken into consideration. Furthermore, the safety issues related to packaging materials must also be taken into account when processing, packaging and storing meat products.

  16. Boar taint compound levels in back fat versus meat products: Do they correlate?

    Science.gov (United States)

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

    2016-09-01

    Surgical castration of male pigs will soon be abandoned, turning a major advantage of this practice, the elimination of boar taint, into the biggest challenge for pig industry when raising intact male pigs becomes common practice. To map the (economical) consequences in relation to boar-taint consumer acceptance, as well as offer a processing strategy for tainted carcasses to stockholders, the current study investigated not only back fat boar taint levels, but additionally generated information on the levels of boar taint compounds recovered after the production of commercially relevant meat products using UHPLC-HRMS laboratory analysis. Our results demonstrate that levels of androstenone, skatole and indole in back fat and meat products tend to correlate strongly, particularly in fatty meat products (generally r>0.80). Concentration values in the edible (lean) meat fraction were significantly lower compared to back fat and fat sampled from fresh or processed meat (p<0.05). Copyright © 2016 Elsevier Ltd. All rights reserved.

  17. Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products

    Directory of Open Access Journals (Sweden)

    Monique Zagorec

    2017-09-01

    Full Text Available Among lactic acid bacteria of meat products, Lactobacillus sakei is certainly the most studied species due to its role in the fermentation of sausage and its prevalence during cold storage of raw meat products. Consequently, the physiology of this bacterium regarding functions involved in growth, survival, and metabolism during meat storage and processing are well known. This species exhibits a wide genomic diversity that can be observed when studying different strains and on which probably rely its multiple facets in meat products: starter, spoiler, or protective culture. The emerging exploration of the microbial ecology of meat products also revealed the multiplicity of bacterial interactions L. sakei has to face and their various consequences on microbial quality and safety at the end of storage.

  18. Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products.

    Science.gov (United States)

    Zagorec, Monique; Champomier-Vergès, Marie-Christine

    2017-09-06

    Among lactic acid bacteria of meat products, Lactobacillus sakei is certainly the most studied species due to its role in the fermentation of sausage and its prevalence during cold storage of raw meat products. Consequently, the physiology of this bacterium regarding functions involved in growth, survival, and metabolism during meat storage and processing are well known. This species exhibits a wide genomic diversity that can be observed when studying different strains and on which probably rely its multiple facets in meat products: starter, spoiler, or protective culture. The emerging exploration of the microbial ecology of meat products also revealed the multiplicity of bacterial interactions L. sakei has to face and their various consequences on microbial quality and safety at the end of storage.

  19. Irradiation and additive combinations on the pathogen reduction and quality of poultry meat.

    Science.gov (United States)

    Ahn, Dong U; Kim, Il Suk; Lee, Eun Joo

    2013-02-01

    Reduction of foodborne illnesses and deaths by improving the safety of poultry products is one of the priority areas in the United States, and developing and implementing effective food processing technologies can be very effective to accomplish that goal. Irradiation is an effective processing technology for eliminating pathogens in poultry meat. Addition of antimicrobial agents during processing can be another approach to control pathogens in poultry products. However, the adoption of irradiation technology by the meat industry is limited because of quality and health concerns about irradiated meat products. Irradiation produces a characteristic aroma as well as alters meat flavor and color that significantly affect consumer acceptance. The generation of a pink color in cooked poultry and off-odor in poultry by irradiation is a critical issue because consumers associate the presence of a pink color in cooked poultry breast meat as contaminated or undercooked, and off-odor in raw meat and off-flavor in cooked meat with undesirable chemical reactions. As a result, the meat industry has difficulties in using irradiation to achieve its food safety benefits. Antimicrobials such as sodium lactate, sodium diacetate, and potassium benzoate are extensively used to extend the shelf-life and ensure the safety of meat products. However, the use of these antimicrobial agents alone cannot guarantee the safety of poultry products. It is known that some of the herbs, spices, and antimicrobials commonly used in meat processing can have synergistic effects with irradiation in controlling pathogens in meat. Also, the addition of spices or herbs in irradiated meat improves the quality of irradiated poultry by reducing lipid oxidation and production of off-odor volatiles or masking off-flavor. Therefore, combinations of irradiation with these additives can accomplish better pathogen reduction in meat products than using them alone even at lower levels of antimicrobials/herbs and

  20. Suitability of Norwegian short-tail lambs, Norwegian dairy goats and Cashmere goats for meat production - Carcass, meat, chemical and sensory characteristics.

    Science.gov (United States)

    Mushi, D E; Eik, L O; Thomassen, M S; Sørheim, O; Dnøy, T

    2008-11-01

    Six female Norwegian lambs (29kg body weight, 8 months old), six castrated Norwegian goats (27kg body weight, 10 months old) and six castrated Cashmere goats (20kg body weight, 8 months old) were used to study the relative potential of Norwegian lambs, Norwegian goats and Cashmere goats for meat production. Animals were fattened on silage and commercial concentrate before slaughter. Lamb meat had 4 % lower (PNorwegian goats. Sensory panellists scored lamb meat fattier, juicier and more tender than goat meats. Meat from Cashmere goats scored highest (PNorwegian lamb and Cashmere goats, meats from them are nutritionally comparable to that from Norwegian goats. However, the higher proportion of SFA in Norwegian lambs and Cashmere goats may increase hardness of fat and being easily solidified upon cooling, may influence meat palatability.

  1. Using response surface methodology in optimisation of biodiesel production via alkali catalysed transesterification of waste cooking oil

    CSIR Research Space (South Africa)

    Naidoo, R

    2016-03-01

    Full Text Available The report focuses on optimisation of alkali catalysis as a process for producing biodiesel from waste cooking oils. Biodiesel production parameters that were optimised were methanol to oil ratio, catalyst concentration, reaction temperature...

  2. Statistical optimization of biodiesel production from sunflower waste cooking oil using basic heterogeneous biocatalyst prepared from eggshells

    National Research Council Canada - National Science Library

    El-Gendy, Nour Sh; Deriase, Samiha F; Hamdy, A; Abdallah, Renee I

    2015-01-01

    A statistical design of experiments DOE was applied to investigate biodiesel fuel BDF production process from sunflower waste cooking oil SWCO using heterogeneous bio-catalyst produced from eggshells ES...

  3. 9 CFR 319.10 - Requirements for substitute standardized meat food products named by use of an expressed nutrient...

    Science.gov (United States)

    2010-01-01

    ... standardized meat food products named by use of an expressed nutrient content claim and a standardized term... AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Requirements for substitute standardized meat food products named by use of an expressed nutrient content claim...

  4. 9 CFR 94.23 - Importation of poultry meat and other poultry products from Sinaloa and Sonora, Mexico.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Importation of poultry meat and other...: PROHIBITED AND RESTRICTED IMPORTATIONS § 94.23 Importation of poultry meat and other poultry products from... under the following conditions: (a) The poultry meat or other poultry products are derived from poultry...

  5. 76 FR 69146 - Common or Usual Name for Raw Meat and Poultry Products Containing Added Solutions-Reopening of...

    Science.gov (United States)

    2011-11-08

    ... Meat and Poultry Products Containing Added Solutions--Reopening of Comment Period AGENCY: Food Safety..., ``Common or Usual Name for Raw Meat and Poultry Products Containing Added Solutions.'' It is also providing... Meat and Poultry Products Containing Added Solutions'' (76 FR 44855) to amend its regulations to...

  6. Streptococcus parauberis associated with modified atmosphere packaged broiler meat products and air samples from a poultry meat processing plant.

    Science.gov (United States)

    Koort, Joanna; Coenye, Tom; Vandamme, Peter; Björkroth, Johanna

    2006-02-15

    Lactic acid bacteria (LAB) isolated from marinated or non-marinated, modified atmosphere packaged (MAP) broiler leg products and air samples of a large-scale broiler meat processing plant were identified and analyzed for their phenotypic properties. Previously, these strains had been found to be coccal LAB. However, the use of a 16 and 23S rRNA gene RFLP database had not resulted in species identification because none of the typically meat-associated LAB type strains had clustered together with these strains in the numerical analysis of the RFLP patterns. To establish the taxonomic position of these isolates, 16S rRNA gene sequence analysis, numerical analysis of ribopatterns, and DNA-DNA hybridization experiments were done. The 16S rRNA gene sequences of three isolates possessed the highest similarities (over 99%) with the sequence of S. parauberis type strain. However, in the numerical analysis of HindIII ribopatterns, the type strain did not cluster together with these isolates. Reassociation values between S. parauberis type or reference strain and the strains studied varied from 82 to 97%, confirming that these strains belong to S. parauberis. Unexpectedly, most of the broiler meat-originating strains studied for their phenotypical properties did not utilize lactose at all and the same strains fermented also galactose very weakly, properties considered atypical for S. parauberis. This is, to our knowledge, the first report of lactose negative S. parauberis strains and also the first report associating S. parauberis with broiler slaughter and meat products.

  7. Research of principles for estimating the freshness of meat products by color analysis method

    Science.gov (United States)

    Gorbunova, Elena V.; Chertov, Aleksandr N.; Petukhova, Daria B.; Alekhin, Artem A.; Korotaev, Valery V.

    2015-03-01

    Color is one of the most important metrics of foodstuffs quality. It gives an indication of freshness, ingredient composition as well as about the presence or absence of falsification. Most often, the color is estimated visually, and thus, the evaluation is subjective. By automating the color analysis a wide application for this method could be found. The aim of this research is to study the principles of color analysis as applied to the task of evaluating the freshness of meat products using modern machine vision systems. From a scientific point of view, the color of meat depends on the proportion of myoglobin and its derivatives. It's the main pigment that characterizes the freshness of meat. Further color of meat can change due to oxidation of myoglobin during storage. Myoglobin exists in three forms. There are oxygenated form, oxidized form and form without oxygen. The meat color changes not only due to the conversion of one form into another. The content of amino acids and ammonia are another characteristics and constant signs of meat products spoilage. The paper presents the results of meat color computer simulation based on data on the content of various forms of myoglobin in different proportions. The spectral characteristic of the light source used to illuminate the meat sample is taken into account. Also the experimental studies were conducted using samples of beef. As a result the correlations between said biochemical indicators of the quality and color of the meat obtained with the help of machine vision system were found.

  8. Recent Strategy of Biodiesel Production from Waste Cooking Oil and Process Influencing Parameters: A Review

    Directory of Open Access Journals (Sweden)

    A. Gnanaprakasam

    2013-01-01

    Full Text Available Cost of biodiesel produced from virgin vegetable oil through transesterification is higher than that of fossil fuel, because of high raw material cost. To minimize the biofuel cost, in recent days waste cooking oil was used as feedstock. Catalysts used in this process are usually acids, base, and lipase. Since lipase catalysts are much expensive, the usage of lipase in biodiesel production is limited. In most cases, NaOH is used as alkaline catalyst, because of its low cost and higher reaction rate. In the case of waste cooking oil containing high percentage of free fatty acid, alkaline catalyst reacts with free fatty acid and forms soap by saponification reaction. Also, it reduces the biodiesel conversions. In order to reduce the level of fatty acid content, waste cooking oil is pretreated with acid catalyst to undergo esterification reaction, which also requires high operating conditions. In this review paper, various parameters influencing the process of biofuel production such as reaction rate, catalyst concentration, temperature, stirrer speed, catalyst type, alcohol used, alcohol to oil ratio, free fatty acid content, and water content have been summarized.

  9. Production of Biodiesel Fuel from Waste Soya bean Cooking Oil by Alkali Trans-esterification Process

    Directory of Open Access Journals (Sweden)

    Ajinkya Dipak Deshpande*,

    2016-04-01

    Full Text Available Biodiesel is biodegradable, clean-burning, non-toxic, renewable, high-quality, and cheap diesel fuel made primarily from waste vegetable oil which can be used without any alterations in engine design. The paper is concerned with the extraction and quality evaluation of the biodiesel fuels synthesized from waste soya bean cooking oil. Waste soya bean cooking oil had high amount of free fatty acid. Thus, single step transesterification process with the aid of homogeneous catalyst as 1% potassium hydroxide were implemented in this experiment. Methanol was chosen as alcohol solvent. In the transesterification process, the triglycerides in waste cooking oil was reacted with a methanol to form esters and glycerol as by product.The biodiesel were extracted for different oil to methanol ratio as 1:2, 1:3 and 1:4. The highest biodiesel yield of 76% was obtained at 1:3 volumetric ratio for 60 ºC reaction temperature and 1250 rpm stirring speed. Results show that the optimal methyl ester yield of 90% occurred at methanol: oil volume ratio of 3:1. The product met the ASTM fuel standards for relative density, acid value, relative density, calorific value, flash point and kinematic viscosity.

  10. Biodiesel production from waste cooking oil using copper doped zinc oxide nanocomposite as heterogeneous catalyst.

    Science.gov (United States)

    Gurunathan, Baskar; Ravi, Aiswarya

    2015-01-01

    A novel CZO nanocomposite was synthesized and used as heterogeneous catalyst for transesterification of waste cooking oil into biodiesel using methanol as acyl acceptor. The synthesized CZO nanocomposite was characterized in FESEM with an average size of 80 nm as nanorods. The XRD patterns indicated the substitution of ZnO in the hexagonal lattice of Cu nanoparticles. The 12% (w/w) nanocatalyst concentration, 1:8 (v:v) O:M ratio, 55 °C temperature and 50 min of reaction time were found as optimum for maximum biodiesel yield of 97.71% (w/w). Hence, the use of CZO nanocomposite can be used as heterogeneous catalyst for biodiesel production from waste cooking oil. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. Practical Use of Nitrite and Basis for Dosage in the Manufacture of Meat Products

    DEFF Research Database (Denmark)

    Adler-Nissen, Jens; Ekgreen, Maria Helbo; Risum, Jørgen

    The use of nitrite (NaNO2) in the manufacture of salted (cured) meat products has a long tradition in the industry, dating back to the early twentieth century. Nitrite serves several technological purposes, primarily by the formation of a stable red colour in the meat and the inhibition....... Nitrite also has a desirable anti-oxidant activity and contributes to the formation of pleasant flavours. A systematic literature review on the function and use of nitrite in meat leads to a tentative first conclusion that if the level of nitrite added to meat products is sufficient to protect against...... number of experiments were conducted in Denmark in collaboration with the Danish meat manufacturing industry in 1981-1983. Wiltshire bacon and certain canned products largely for export were not investigated in this study, however. The adverse effects of nitrite can mainly be ascribed to the risk...

  12. Quality considerations with high pressure processing of fresh and value added meat products.

    Science.gov (United States)

    Bajovic, Bajo; Bolumar, Tomas; Heinz, Volker

    2012-11-01

    Pressure can be applied by high hydrostatic pressure, better known as high pressure processing (HPP), or by hydrodynamic pressure (HDP) in the form of shockwaves to alter quality parameters, such as shelf-life and texture of meat and meat products. The aim of this review is to give an overview of the use of pressure in the meat industry and to highlight its usage as a method to inactivate microorganisms but also a novel strategy to alter the structure and the quality parameters of meat and meat products. Benefits and possibilities of the technologies are presented, as well as how to overcome undesired product changes caused by HPP. The use of hydrodynamic shockwaves is briefly described and a promising newly developed industrial prototype for the generation of shockwaves by underwater explosion is presented.

  13. Direct detection of trimethylamine in meat food products using ion mobility spectrometry.

    Science.gov (United States)

    Bota, Gheorghe M; Harrington, Peter B

    2006-01-15

    Biogenic amines are degradation products generated by bacteria in meat products. These amines can indicate bacterial contamination or have a carcinogenic effect to humans consuming spoiled meats; therefore, their rapid detection is essential. Trimethylamine (TMA) is a good target for the detection of biogenic amines because its volatility. TMA was directly detected in meat food products using ion mobility spectrometry (IMS). TMA concentrations were measured in chicken meat juice for a quantitative evaluation of the meat decaying process. The lowest detected TMA concentration in chicken juice was 0.6+/-0.2 ng and the lowest detected signal for TMA in a standard aqueous solution was 0.6 ng. IMS data were processed using partial least squares (PLS) and Fuzzy rule-building expert system (FuRES). Using these two chemometric methods, trimethylamine concentrations of different days of meat spoilage can be separated, indicating the decaying of meat products. Comparing the two methods, FuRES provided a better classification of different days of meat spoilage.

  14. 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.

  15. Impacts of reducing red meat consumption on agricultural production in Finland

    Directory of Open Access Journals (Sweden)

    Heikki Sakari Lehtonen

    2013-10-01

    Full Text Available This paper summarises the simulated effects on Finnish agricultural production and trade of a 20% decrease in Finnish demand for red meat (beef, pork, lamb. According to our results, reduced red meat consumption would be offset by increased consumption of poultry meat, eggs, dairy products and fish, as well as small increases in consumption of fruits and vegetables, peas, nuts, cereal products and sweets. By including the derived demand changes in an agricultural sector model, we show that livestock production in Finland, incentivised by national production-linked payments for milk and bovine animals, would decrease by much less than 20% due to the complex nature of agricultural production and trade. Overall, assuming unchanged consumer preferences and agricultural policy, a 20% reduction in red meat consumption is not likely to lead to a substantial decrease in livestock production or changed land use, or greenhouse gas emissions, from Finnish agriculture.

  16. The influence of animal fat replacement with vegetable oils on sensorial perception of meat emulsified products

    Directory of Open Access Journals (Sweden)

    Cristian TUDOSE

    2014-12-01

    Full Text Available For the purpose of the present study, in an emulsified meat product the pork backfat was replaced with a vegetable oil pre-emulsion and its effect on quality attributes were investigated. In order to do so, a classic and a new meat products were manufactured. Extra virgin olive oil and palm oil pre-emulsion were added instead of animal fat in the new product. Texture and physiochemical properties were analyzed by instrumental measurements. It was observed that during storage moisture and pH decreased. Using vegetable oils determined substantial increase of TBA values. Texture was influenced mainly by storage time for both products, while replacement of pork backfat with vegetable oil pre-emulsion had no influence on sample firmness. The sensory properties of meat products were evaluated by a group of trained panelists using an analitycal sensory evaluation technique. Overall the new product presented good acceptability which recommends it like a new healthier meat product.

  17. Meat Consumption Culture in Ethiopia.

    Science.gov (United States)

    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 association with religious beliefs, and are influenced by religions. The main religions of Ethiopia have their own peculiar doctrines of setting the feeding habits and customs of their followers. They influence meat products consumption through dictating the source animals that should be used or not be used for food, and scheduling the days of the years in periodical permeation and restriction of consumptions which in turn influences the pattern of meat consumption in the country. In Ethiopia, a cow or an ox is commonly butchered for the sole purpose of selling within the community. In special occasions, people have a cultural ceremony of slaughtering cow or ox and sharing among the group, called Kircha, which is a very common option of the people in rural area where access of meat is challenging frequently.

  18. Factors influencing the flavour of game meat: A review.

    Science.gov (United States)

    Neethling, J; Hoffman, L C; Muller, M

    2016-03-01

    Flavour is a very important attribute contributing to the sensory quality of meat and meat products. Although the sensory quality of meat includes orthonasal and retronasal aroma, taste, as well as appearance, juiciness and other textural attributes, the focus of this review is primarily on flavour. The influence of species, age, gender, muscle anatomical location, diet, harvesting conditions, ageing of meat, packaging and storage, as well as cooking method on the flavour of game meat are discussed. Very little research is available on the factors influencing the flavour of the meat derived from wild and free-living game species. The aim of this literature review is thus to discuss the key ante- and post-mortem factors that influence the flavour of game meat, with specific focus on wild and free-living South African game species.

  19. Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder.

    Science.gov (United States)

    Yogesh, K; Langoo, B A; Sharma, S K; Yadav, D N

    2015-03-01

    Flaxseed has been proven for its multidimensional health benefits and can be used for development of emulsion type functional meat products. In view of this the incorporation of cold milled flaxseed powder (FSP) in meat batter at level 1-5 % was investigated. The results revealed that incorporation significantly (P < 0.05) decreased the total fluid release (TFR), fat release (FR) and water release (WR) of raw meat batter. The surface and internal color values were differed significantly (P < 0.05) among treatments at initial as well as during refrigerated storage period. Texture values especially hardness and chewiness values were found less (P < 0.05) in FSP treated samples and textural properties in FSP treated samples were not deteriorated during storage as compared to control samples. Thus incorporation of FSP had some beneficial effects on physico-chemical properties and textural properties which were also stable during storage period. However the redness values and sensory scores were observed less in FSP treated samples.

  20. Functional or constructive attitudes: Which type drives consumers' evaluation of meat products?

    Science.gov (United States)

    Hamlin, Robert

    2016-07-01

    Consumer attitudes towards meat can be divided up into two types: Functional attitudes which are stable and exist over long periods of time, and constructive attitudes which are ephemeral and usually constructed at the point of sale. This research investigated the temporal and situational stability of meat consumers' attitudes by using the same established functional, multidimensional attitude instrument to generate attitude profiles for the four meat types: chicken/beef/lamb/poultry both as an abstracted construct and as a cue on a range of meat and meat-based products. The results showed that strong attitude profile was generated by the meat types as abstracted constructs, but that this profile broke down completely when the food products carrying the same meat types were evaluated. This result indicates that consumer attitudes may not be temporally or situationally stable, which in turn suggests that consumers' evaluation and choice of meat products may be driven to a greater or lesser extent by constructive rather than functional attitudes. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Determination of Yeasts Antimicrobial Activity in Milk and Meat Products

    Directory of Open Access Journals (Sweden)

    L.B. Roostita

    2011-12-01

    Full Text Available The research was arranged to isolate yeasts from livestock products and then the yeasts antimicrobial activity was tested towards putrefaction and pathogenic bacteria. Yeasts isolated from livestock products using Malt Extract Agar (MEA, the total yeasts population counted with using total plate count method, antimicrobial activity tested using diffusion methods against Pseudomonas aerugenes, Staphylococcus aureus and Escherichia coli and then the chosen isolate identified with using 18s RNA method. The results have shown that the total yeasts population on pasteurized cow’s milk were 1.2×106 cfu/g, fruit yoghurt 5.4×106 cfu/g, lamb meat 1×105 cfu/g, beef 1×105 cfu/g and beef sausages 1×106 cfu/g total yeasts population. Fruit yoghurt isolate shown the best antimicrobial activity with 35 mm clear zone diameter against Pseudomonas aerugenes, 8 mm clear zone diameter against Staphylococcus aureus and 10 mm clear zone diameter against Escherichia coli. The 18 s RNA test shown that fruit yoghurt isolate was 100% (FR3-F primer and 99% (FR3-R primer identical with Candida parapsilosis.

  2. Presence of sulphites in different types of partly processed meat products prepared for grilling

    Science.gov (United States)

    Korićanac, V.; Vranić, D.; Trbović, D.; Petronijević, R.; Parunović, N.

    2017-09-01

    In the period January 2016 to May 2017, the presence and levels of sulfite were examined in 270 samples of hamburger, sausage (various types), pljeskavica (Serbian-style meat patties of various types) and ćevapi or ćevapčići (grill kebabs) from the Serbian market. Some (12.59%) of these partly processed meat products contained sulfites, expressed as SO2, at levels above 10 mg/kg, and so did not meet requirements laid down in the National Regulation. In the remainder of the meat products (87.41%), sulfite contents were below 10 mg/kg, which is considered as “not detected”. By groups, 100% of hamburgers, 91.76% of sausages and 90.48% of pljeskavica met requirements of National Regulation. The meat product group with the biggest percentage of non-compliant meat products in which sulfites were detected was the ćevapi or ćevapčići – 18.10% of them contained sulfites. All in all, most of the partly processed meat products from the Serbian market met the National Regulation regarding sulfite content, and they were safe for consumption. Nonetheless, the high percentage of ćevapi or ćevapčići that contained sulfites leads us to conclude that regular and periodic control is necessary and one of the most important steps in ensuring safe and quality meat products for consumers.

  3. 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.

  4. Illegal import of bushmeat and other meat products into Switzerland on commercial passenger flights.

    Science.gov (United States)

    Falk, H; Dürr, S; Hauser, R; Wood, K; Tenger, B; Lörtscher, M; Schüpbach-Regula, G

    2013-12-01

    Illegal imports of meat can present substantial risks to public and animal health. Several European countries have reported considerable quantities of meat imported on commercial passenger flights. The objective of this study was to estimate the quantity of meat illegally imported into Switzerland, with a separate estimation for bushmeat. Data were obtained by participation in intervention exercises at Swiss international airports and by analysing data on seizures during the four-year period 2008 to 2011. The study revealed that a wide array of animal species was imported into Switzerland. From the database, the average annual weight of meat seized during the period analysed was 5.5 tonnes, of which 1.4% was bushmeat. However, in a stochastic model the total annual inflow of illegal meat imports was estimated at 1,013 tonnes (95% CI 226 to 4,192) for meat and 8.6 tonnes (95% CI 0.8 to 68.8) for bushmeat. Thus, even for a small European country such as Switzerland the quantities of illegally imported meat and meat products are substantial and the consequences for public and animal health could be high. To reduce the risk, it is essential that surveillance at European airports is harmonised and that passenger information campaigns clarify the consequences of the illegal import of meat, particularly bushmeat.

  5. Kinetic Study on Ultrasound Assisted Biodiesel Production from Waste Cooking Oil

    Directory of Open Access Journals (Sweden)

    Widayat

    2015-09-01

    Full Text Available The objective of this research was to study a kinetic model of biodiesel production from waste cooking oil assisted by ultrasound power. The model considered the biodiesel production process as a 2nd order reversible reaction, while its kinetic parameters were estimated using MATLAB, based on data extracted from Hingu, et al. [1]. The data represented experiments under low-frequency ultrasonic wave (20 kHz and variations of temperature, power, catalyst concentration, and alcohol-oil molar ratio. Statistical analysis showed that the proposed model fits well to the experimental data with a determination coefficient (R2 higher than 0.9.

  6. Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: culture isolation, bacteriocin identification, and meat application experiments

    DEFF Research Database (Denmark)

    Budde, B.B.; Hornbæk, T.; Jacobsen, T.

    2003-01-01

    A new culture, Leuconostoc carnosum 4010, for biopreservation of vacuum-packed meats is described. The culture originated from bacteriocin-producing lactic acid bacteria (LAB) naturally present in vacuum-packed meat products. Approximately, 72,000 colonies were isolated from 48 different vacuum...... culture for cold-stored, cooked, sliced, and vacuum-packed meat products.......-packed meat products and examined for antibacterial activity. Bacteriocin-producing colonies were isolated from 46% of the packages examined. Leuc. carnosum was the predominant bacteriocin-producing strain and Leuc. carnosum 4010 was selected for further experiments because it showed strong antilisterial...

  7. Fat reduction and alternatives for its substitution un emulsified meat products, a review

    Directory of Open Access Journals (Sweden)

    Irma Natalia Rivera Ruiz

    2012-06-01

    Full Text Available Animal fat employed in emulsified meat products elaboration is important for the flavor and texture characteristics. Nonetheless, the association of this kind of saturated fats with cardiovascular disease is a negative factor against their consumption. Different alternatives had been studied to reduce their content, replacing the fat with water, hydrocolloids, gums, proteins and/or vegetable oils. This modifies the meat products functional properties like yield, cocking stability and water retention, affecting moisture content and oxidative rancidity, texture and color. All these alternatives had advantages and disadvantages in their use and application, but the particular needs will determinate the optimum formulation for healthier meat products.

  8. Production traits of artificially and naturally hatched geese in intensive and free-range systems - II: slaughter, carcass and meat quality traits.

    Science.gov (United States)

    Boz, M A; Sarıca, M; Yamak, U S

    2017-04-01

    1. This study investigates the slaughter, carcass and meat quality traits of artificially and naturally hatched geese in intensive and free-range production systems. 2. The study was conducted with 114 naturally hatched and 102 artificially hatched geese. From each replicate of the intensive and free-range systems, one female and one male goose were slaughtered at the ages of 14, 16 and 18 weeks (a total of 32 geese per slaughter week). 3. Artificially hatched geese had higher slaughter weights (5280 vs. 4404 g), carcass weights (3520 vs. 2863), dressing percentages (66.6-65.2% vs. 65.0-63.6%) and carcass part, feather and edible inner organ weights. The ratio of both edible inner organs and abdominal fat was higher in naturally hatched geese. Breast meat L*, a* and pH values and thigh meat dry matter values were higher in artificially hatched geese, whereas thigh meat b* and pH values were higher in naturally hatched geese. 4. Intensively reared geese had higher slaughter weights (4900 vs. 4783 g), carcass weights (3253 vs. 3130 g) and abdominal fat weights (280 vs. 250 g), as well as higher dressing percentages (66.3-64.9% vs. 65.3-63.9%). Breast meat b* and thigh meat L* values were higher in the intensive system, while breast and thigh pH values, dripping loss and cooking loss were higher in the free-range system. Water-holding capacity was higher in the intensive system. 5. In conclusion, artificially hatched, intensively reared geese had the highest slaughter weights; however, both artificially and naturally hatched geese raised in a free-range system reached acceptable slaughter weights and can thus be recommended for use with this type of production system.

  9. Influence of extrusion-cooking parameters on some quality aspects of precooked pasta-like products.

    Science.gov (United States)

    Wójtowicz, A; Mościcki, L

    2009-06-01

    The present article aims to evaluate some quality parameters and texture characteristics of precooked wheat pasta-like products. Using the methods for pasta and instant noodles the tested parameters were water absorption, starch gelatinization degree, cooking losses, and hardness. The texture profile was characterized using Zwick apparatus by cutting test with the head speed of 10 mm/min and expressed as hardness and firmness of hydrated products. SEM pictures were used to illustrate the internal structure of dry and cooked pasta-like products. Dough moisture content and process conditions influenced all tested quality parameters of the pasta-like products processed on a modified single screw extrusion-cooker TS-45 with L: D = 16: 1. Good organoleptical quality (notes higher than 4 in a 5-point scale) and firm texture were observed for common wheat flour pasta processed at 30% m.c. Hardness and firmness of hydrated products lowered with a longer hydration time in hot water. The firmest texture and low stickiness was observed for products with a highest starch gelatinization degree.

  10. Assessing the predictive value of means-end-chain theory: an application to meat product choice by Australian middle-aged women.

    Science.gov (United States)

    Le Page, Aurore; Cox, David N; Georgie Russell, C; Leppard, Phillip I

    2005-04-01

    Means-end-chain theory seeks to understand how consumers make links between products and self-relevant consequences and values. To date, means-end-chain theory has remained a descriptive process and has not been applied to predicting product choice. Within the context of cooking meat, the main objective of this research was to assess the predictive value of the means-end-chain theory. In a two part study, we first undertook a laddering study (n=58 middle-aged women) focusing on cooking three different meat products, using small group administration and paper-and-pencil responses to elicit mean-end-chains (MEC). In the second part, we considered all the MEC independently and incorporated them into a questionnaire, which was also comprised of psycho-social predictors from a range of behavioural models. Responses were elicited from a sample of middle-aged women (n=247). Although MEC explained little of the variance in self-reported behaviour, they were shown to be an important predictor of attitude. Contrary to expectations, the least abstract levels of the MEC appeared to be the most predictive. A critical examination of the data suggested a need to reconsider the means-end-chain theory since it appears to take the respondents beyond their own awareness of their behaviours.

  11. 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... (other than meat), and milk and milk products of ruminants and swine. (a) The importation of fresh (chilled or frozen) products (other than meat and milk and milk products) derived from ruminants or swine...

  12. Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach.

    Science.gov (United States)

    Umaraw, Pramila; Verma, Akhilesh K

    2017-04-13

    The functions of packaging materials are to prevent moisture loss, drip, reduce lipid oxidation, improve some of their sensorial properties (color, taste and smell) and provide microbial stability of foods. Edible films can be made from protein, polysaccharides and lipids or by combination of any of these to form a composite film. Nanocomposites are composite films made by incorporation of nanoparticles. Edible packaging and coating of the meat and meat products enhances the self-life by the incorporation of the active compound (such as antimicrobial and antioxidant compound) in to the packaging matrix. Incorporation of the some ingredients in the matrix may also improve the nutritional as well as sensory attributes of the packed products. Edible packaging material also reduces environmental pollution by overcoming the burden degradation as edible films are biodegradable and thus eco-friendly.

  13. Reducing the amount of nitrites in the production of pasteurized organic meat : summary of the project and implications

    NARCIS (Netherlands)

    Stegeman, D.; Verkleij, T.J.

    2008-01-01

    In the production of organic meat products like cold meats, nitrites and nitrates are used for several reasons: for the antimicrobial and anti-oxidative properties, forming and stabilizing the red, cured meat colour, and for forming a cured flavour. From literature, it is concluded that it is not

  14. 76 FR 42595 - Importation of Live Birds and Poultry, Poultry Meat, and Poultry Products From a Region in the...

    Science.gov (United States)

    2011-07-19

    ... requirements. 9 CFR Part 94 Animal diseases, Imports, Livestock, Meat and meat products, Milk, Poultry and... 1:10 dilution of a bacteria-free, infectious allantoic fluid; (2) Any H5 or H7 virus that does...

  15. 7 CFR 70.13 - Ready-to-cook poultry and rabbits and specified poultry food products.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Ready-to-cook poultry and rabbits and specified poultry food products. 70.13 Section 70.13 Agriculture Regulations of the Department of Agriculture... PRODUCTS INSPECTION ACT (CONTINUED) VOLUNTARY GRADING OF POULTRY PRODUCTS AND RABBIT PRODUCTS Grading...

  16. Crab Meat with Potherb Mustard

    Institute of Scientific and Technical Information of China (English)

    1996-01-01

    Ingredients: Eight fresh crab. 75 grams of potherb mustard, two egg whites, scallions, ginger and cooking wine. Salt to the taste. Directions: 1. Slice and deep fry the potherb mustard till crisp. Place fried mustard on plate. 2. Steam the crab and remove meat. Stir fry meat with scallions, ginger, cooking wine and salt, Return meat to crab shells. 3. Beat egg white until stiff. Cover the crab meat with mixture and garnish. Steam meat for a few minutes. 4. Place the crab shells on fried mustard and serve. This attractive red and white dish features delicious crab meat with savory crisp mustard leaves.

  17. Carcinogenicity of consumption of red and processed meat: What about environmental contaminants?

    Science.gov (United States)

    Domingo, José L; Nadal, Martí

    2016-02-01

    In October 26, 2015, the International Agency for Research on Cancer (IARC) issued a press release informing of the recent evaluation of the carcinogenicity of red and processed meat consumption. The consumption of red meat and processed meat was classified as "probably carcinogenic to humans", and as "carcinogenic to humans", respectively. The substances responsible of this potential carcinogenicity would be generated during meat processing, such as curing and smoking, or when meat is heated at high temperatures (N-nitroso-compounds, polycyclic aromatic hydrocarbons and heterocyclic aromatic amines). However, in its assessments, the IARC did not make any reference to the role that may pose some carcinogenic environmental pollutants, which are already present in raw or unprocessed meat. The potential role of a number of environmental chemical contaminants (toxic trace elements, polycyclic aromatic hydrocarbons, polychlorinated dibenzo-p-dioxins and dibenzofurans, polychlorinated biphenyls, polybrominated diphenyl ethers, polychlorinated diphenyl ethers, polychlorinated naphthalenes and perfluoroalkyl substances) on the carcinogenicity of consumption of meat and meat products is discussed in this paper. A case-study, Catalonia (Spain), is specifically assessed, while the influence of cooking on the concentrations of environmental pollutants is also reviewed. It is concluded that although certain cooking processes could modify the levels of chemical contaminants in food, the influence of cooking on the pollutant concentrations depends not only on the particular cooking process, but even more on their original contents in each specific food item. As most of these environmental pollutants are organic, cooking procedures that release or remove fat from the meat should tend to reduce the total concentrations of these contaminants in the cooked meat. Copyright © 2015 Elsevier Inc. All rights reserved.

  18. 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. © 2015 Poultry Science Association Inc.

  19. Susceptibility to Exposure to Heterocyclic Amines from Cooked Food: Role of UDP-glucuronosyltransferases

    Energy Technology Data Exchange (ETDEWEB)

    Malfatti, M A; Felton, J S

    2005-08-22

    A number of carcinogenic heterocyclic amines (PhIP, MeIQx, and DiMeIQx) are produced from the condensation of creatinine, hexoses and amino acids during the cooking of meat (1). There are many variables that impact the production and subsequent ingestion of these compounds in our diet. Temperature, type of meat product, cooking method, doneness, and other factors affect the quantity of these carcinogens consumed by humans. Estimates of ingestion of these carcinogens are 1-20 ng/kg body weight per day (2). Human case control studies that correlate meat consumption from well-done cooking practices with cancer incidence indicate excess tumors for breast, colon, stomach, esophagus, and possibly prostate (3-5).

  20. Novel trends in development of dietary fiber rich meat products-a critical review.

    Science.gov (United States)

    Mehta, Nitin; Ahlawat, S S; Sharma, D P; Dabur, R S

    2015-02-01

    Meat and meat products are generally recognized as good sources of high biological value proteins, fat-soluble vitamins, minerals, trace elements and bioactive compounds. Changes in socioeconomic factors in recent years have increased the consumer's preference for ready to eat foods including meat products. The processing of meat and meat products leads to generation of many functional compounds beneficial to human health but most of those foods are rich in fat, added salts but deficient in complex carbohydrates like dietary fiber and pose a health hazard that somehow is proved to be a predisposing factor for cardiovascular diseases, colon cancer, obesity including diabetes mellitus. With increasing consciousness among consumers about their nutrition and well being, there is a growing concern over nutritional diseases of affluence. Therefore an increase in dietary fiber inclusion in daily diet has been recommended. For adults, the recommended acceptable intakes of dietary fiber are 28-36 g/day, 70-80 % of which must be insoluble fiber. The insoluble fraction of dietary fiber has been related to intestinal regulation whereas soluble fiber is associated with decrease in cholesterol level and absorption of intestinal glucose. So incorporation of dietary fibers from different sources in meat products would help to enhance their desirability. Dietary fiber sources are generally agricultural byproducts that are comparatively cheap and incorporation in meat products reduces its overall cost. Whole grains and cereal brans are the rich source of insoluble fiber and pectins, gums, starch and other storage polysaccharides have high content of the soluble fraction. With this background, the effect of various dietary fibers on the quality attributes of meat and meat products with its physiological role has been reviewed here.

  1. Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by-products.

    Science.gov (United States)

    Ahmed, Sonia Tabasum; Islam, Md Manirul; Bostami, A B M Rubayet; Mun, Hong-Seok; Kim, Ye-Jin; Yang, Chul-Ju

    2015-12-01

    The effects of diets supplemented with four levels (0%, 0.5%, 1.0% and 2.0%) of pomegranate by-product (PB) on meat composition, fatty acid profile and oxidative stability of broiler meat were evaluated. The crude protein and moisture contents increased, whereas ether extract in breast and thigh meat and cholesterol in breast meat decreased in response to dietary PB supplementation (pmeat, the sum of saturated fatty acids was lower, while the sum of mono-unsaturated and n-3 fatty acids were higher, alongside lower n-6/n-3 ratio in the 1.0% and 2.0% PB supplemented group (pmeat were reduced in the PB supplemented groups (pproducts improved the meat composition, fatty acid profile and reduced lipid oxidation of broiler meat. Copyright © 2015 Elsevier Ltd. All rights reserved.

  2. 深圳市某区熟肉制品食品添加剂使用现状及对策研究%The present situation of the food additive usage in cooked meat in some district in Shenzhen and the countermeasure

    Institute of Scientific and Technical Information of China (English)

    柴保臣; 管新艳; 管穗丽

    2015-01-01

    [objective]To understand the status of food additives in cooked meat products and found the main problems in Shenzhen district,which wil provide a scientific basis for per-fecting the management policy.[Method]Using the three steps random sampling method,we test the food additives including nitrite,tartrazine and sunset yel ow,in the cooked food of three food production units,25 restaurants,and 20 flow units.[Results]The food additives of nitrite,tartrazine,sunset yel ow is exceeding,and the percent of pass is relatively low in the cooked meat products.Significant dif erence was existed in the circulation and catering links ( =6.06,8.12,20.59;P =0.014,0.001,0.001).[Conclusion]The regulators for production should expand the supervision model of cooked meat products to the food cooked meat products,and to encourage conditional distribution unit in establishing perfect food traceability system and establishing in-spection or self -checking combining conventional self control system.%【目的】了解深圳市某区熟肉制品食品添加剂的使用现状,发现存在的主要问题,为完善管理政策提供科学依据。【方法】采用三环节随机抽样法,以亚硝酸盐、柠檬黄、日落黄等常见食品添加剂为检测项目,对某区生产经营熟肉制品的3家食品生产单位、25家餐饮单位及20家流通单位所生产经营的熟肉制品进行抽样检验。【结果】亚硝酸盐、柠檬黄、日落黄等食品添加剂存在超标使用情况,餐饮环节熟肉制品食品添加剂合格率相对偏低,且流通环节和餐饮环节存在显著性差异(=6.06,8.12,20.59;P =0.014,0.001,0.001)。【结论】监管部门应推广生产环节熟肉制品的监管模式到餐饮环节,并鼓励有条件的流通单位在建立完善的食品追溯系统的同时建立送检或自检相结合常规自我控制体系。

  3. Effects of alpha-amylase and its inhibitors on acid production from cooked starch by oral streptococci.

    Science.gov (United States)

    Aizawa, S; Miyasawa-Hori, H; Nakajo, K; Washio, J; Mayanagi, H; Fukumoto, S; Takahashi, N

    2009-01-01

    This study evaluated acid production from cooked starch by Streptococcus mutans, Streptococcus sobrinus, Streptococcus sanguinis and Streptococcus mitis, and the effects of alpha-amylase inhibitors (maltotriitol and acarbose) and xylitol on acid production. Streptococcal cell suspensions were anaerobically incubated with various carbohydrates that included cooked potato starch in the presence or absence of alpha-amylase. Subsequently, the fall in pH and the acid production rate at pH 7.0 were measured. In addition, the effects of adding alpha-amylase inhibitors and xylitol to the reaction mixture were evaluated. In the absence of alpha-amylase, both the fall in pH and the acid production rate from cooked starch were small. On the other hand, in the presence of alpha-amylase, the pH fell to 3.9-4.4 and the acid production rate was 0.61-0.92 micromol per optical density unit per min. These values were comparable to those for maltose. When using cooked starch, the fall in pH by S. sanguinis and S. mitis was similar to that by S. mutans and S. sobrinus. For all streptococci, alpha-amylase inhibitors caused a decrease in acid production from cooked starch, although xylitol only decreased acid production by S. mutans and S. sobrinus. These results suggest that cooked starch is potentially acidogenic in the presence of alpha-amylase, which occurs in the oral cavity. In terms of the acidogenic potential of cooked starch, S. sanguinis and S. mitis were comparable to S. mutans and S. sobrinus. Alpha-amylase inhibitors and xylitol might moderate this activity.

  4. Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

    OpenAIRE

    Irais Sánchez-Ortega; García-Almendárez, Blanca E.; Eva María Santos-López; Aldo Amaro-Reyes; J. Eleazar Barboza-Corona; Carlos Regalado

    2014-01-01

    Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage ...

  5. Response surface methodology assisted biodiesel production from waste cooking oil using encapsulated mixed enzyme.

    Science.gov (United States)

    Razack, Sirajunnisa Abdul; Duraiarasan, Surendhiran

    2016-01-01

    In the recent scenario, consumption of petroleum fuels has increased to greater height which has led to deforestation and decline in fossil fuels. In order to tackle the perilous situation, alternative fuel has to be generated. Biofuels play a vital role in substituting the diesel fuels as they are renewable and ecofriendly. Biodiesel, often referred to as green fuel, could be a potential replacement as it could be synthesized from varied substrates, advantageous being the microalgae in several ways. The present investigation was dealt with the interesterification of waste cooking oil using immobilised lipase from mixed cultures for biodiesel production. In order to standardize the production for a scale up process, the parameters necessary for interesterification had been optimized using the statistical tool, Central Composite Design - Response Surface Methodology. The optimal conditions required to generate biodiesel were 2 g enzyme load, 1:12 oil to methyl acetate ratio, 60 h reaction time and 35 °C temperature, yielding a maximum of 93.61% biodiesel. The immobilised lipase beads remain stable without any changes in their function and structure even after 20 cycles which made this study, less cost intensive. In conclusion, the study revealed that the cooking oil, a residue of many dining centers, left as waste product, can be used as a potential raw material for the production of ecofriendly and cost effective biofuel, the biodiesel. Copyright © 2015 Elsevier Ltd. All rights reserved.

  6. Antimicrobial Activity of Various Essential Oils Against Spoilage and Pathogenic Microorganisms Isolated from Meat Products

    National Research Council Canada - National Science Library

    Gochev, V. K; Girova, T. D

    2009-01-01

    ... from meat products was evaluated. Among used test microorganisms Pseudomonas aeruginosa demonstrated the highest resistance and Staphylococcus aureus demonstrated the highest susceptibility to all of the studied essential oils...

  7. Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry.

    Science.gov (United States)

    Montowska, Magdalena; Alexander, Morgan R; Tucker, Gregory A; Barrett, David A

    2015-11-15

    We present the application of a novel ambient LESA-MS method for the authentication of processed meat products. A set of 25 species and protein-specific heat stable peptide markers has been detected in processed samples manufactured from beef, pork, horse, chicken and turkey meat. We demonstrate that several peptides derived from myofibrillar and sarcoplasmic proteins are sufficiently resistant to processing to serve as specific markers of processed products. The LESA-MS technique required minimal sample preparation without fractionation and enabled the unambiguous and simultaneous identification of skeletal muscle proteins and peptides as well as other components of animal origin, including the milk protein such as casein alpha-S1, in whole meat product digests. We have identified, for the first time, six fast type II and five slow/cardiac type I MHC peptide markers in various processed meat products. The study demonstrates that complex mixtures of processed proteins/peptides can be examined effectively using this approach.

  8. Antimicrobial Resistance among Campylobacter Isolates Obtained from Retail Chicken Meat and Offal Products in Japan

    National Research Council Canada - National Science Library

    Hidano, Arata; Yamamoto, Takehisa; Hayama, Yoko; Muroga, Norihiko; Kobayashi, Sota; Nishida, Takeshi; Tsutsui, Toshiyuki

    2014-01-01

    .... In this study, we aimed to demonstrate the overall trend in antimicrobial resistance among Campylobacter isolates obtained from chicken meat and offal products collected from a wide geographic area throughout Japan...

  9. Use of acid whey and mustard seed to replace nitrites during cooked sausage production.

    Science.gov (United States)

    Wójciak, Karolina M; Karwowska, Małgorzata; Dolatowski, Zbigniew J

    2014-02-01

    The aim was to determine the effects of sea salt, acid whey, native and autoclaved mustard seed on the physico-chemical properties, especially colour formation, microbial stability and sensory evaluation of non-nitrite cooked sausage during chilling storage. The cooked pork sausages were divided into 4 groups (group I--control sausages with curing salt (2.8%) and water (5%) added; group II--sausages with sea salt (2.8%) and acid whey (5%) added; group III--sausages with sea salt (2.8%), acid whey (5%) and mustard seed (1%) added; group IV--sausages with sea salt (2.8%), acid whey (5%) and autoclaved mustard seed (1%) added). Instrumental colour (L*, a*, b*), oxygenation index (ΔR), 650/570 nm ratio, heme iron, pH value and water activity (aw) were determined 1 day after production and after 10, 20 and 30 days of refrigerated storage (4 °C). Sensory analysis was conducted immediately after production (day 1). Microbial analysis (lactic acid bacteria, total viable count, Clostridium spp.) was determinated at the end of storage (30 days). The autoclaved mustard with acid whey can be used at 1.0% (w/w) of model cooked sausages with beneficial effect on physico-chemical and sensory qualities of no-nitrite sausage. This product can be stored at refrigeration temperature for up to 30 days, in vacuum, with good acceptability. The colour, visual appearance and overall quality of samples with autoclaved mustard seed and acid whey were similar to the control with curing agent.

  10. ALTERNATIVE METHODS OF TECHNOLOGICAL PROCESSING TO REDUCE SALT IN MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    E. K. Tunieva

    2017-01-01

    Full Text Available The world trends in table salt reduction in meat products contemplate the use of different methods for preservation of taste and consistency in finished products as well as shelf life prolongation. There are several approaches to a sodium chloride reduction in meat products. The paper presents a review of the foreign studies that give evidence of the possibility to maintain quality of traditional meat products produced with the reduced salt content. The studies in the field of salty taste perception established that a decrease in a salt crystal size to 20 µm enabled reducing an amount of added table salt due to an increase in the salty taste intensity in food products. Investigation of the compatibility of different taste directions is also interesting as one of the approaches to a sodium chloride reduction in food products. The use of water-in-oil-in-water (w/o/w double emulsions allows controlling a release of encapsulated ingredients (salt, which enables enhancement of salty taste. The other alternative method of technological processing of meat raw material for reducing salt in meat products is the use of high pressure processing. This method has several advantages and allows not only an increase in the salty taste intensity, but also formation of a stable emulsion, an increase in water binding capacity of minced meat and extension of shelf-life.

  11. Low-sodium meat products: retaining salty taste for sweet health.

    Science.gov (United States)

    Verma, Arun Kumar; Banerjee, Rituparna

    2012-01-01

    There is a positive correlation between excessive intake of sodium and incidence of hypertension. As diet is the main source of sodium, awareness among people regarding its possible role upon health has driven demand for various low sodium foods including meat products. Meat products contribute a significant amount of dietary sodium, thus maligning their own image. However, this is not an easy task as common salt affects taste and flavor, functional attributes, stability, and food safety of meat products. The various properties such as taste and flavor, binding, as well as microbiological characteristics should be given due care while developing low salt meat products and accordingly different approaches have been proposed for processing of such products. Potassium chloride has been mostly used to replace sodium; however, a number of other salts, flavor enhancers, bitter blockers and water, as well as fat binders have also been attempted either alone or in different combinations. A number of low sodium meat products have been developed but their economy and consumer acceptability are the major concerns needing proper attention. In future it is anticipated that these challenges would be overcome to provide well acceptable and cost-effective healthier meat products to the consumers.

  12. Analysis of poultry meat production volume in Serbia from 1984. to 2009

    Directory of Open Access Journals (Sweden)

    Glamočlija Nataša

    2013-01-01

    Full Text Available Poultry meat production has doubled in past 40 years in the world, with the tendency of constant growth, and its production volume exceeds beef, but is behind pork production. For poultry meat production it is typical that its annual increase exceeds pork as well as beef production. The biggest producers of poultry meat are Asia, North and South America and Europe. The most significant category of poultry is meat of young chicken (broilers. Cobb, Ross and Hubbard broiler provenance are most common in Serbia. The objective of this investigation was to analyse poultry meat production volume in Serbia, observed during three six-years periods - A (1984-1989, B (1994-1999 i C (2004-2009. For data processing there were used the data obtained from Statistical Yearbooks of Serbia from 1984. to 2009. It was found out that average poultry meat production in period A was 108,33 ± 7,00 thousand tonnes, than it statistically significantly decreased and in period B it was 76,67±5,54 thousand tonnes, and finally in period C it was 72,17± 5,78 thousand tonnes. [Projekat Ministarstva nauke Republike Srbije, br. TR 31034

  13. 9 CFR 94.26 - Restrictions on importation of live poultry, poultry meat, and other poultry products from...

    Science.gov (United States)

    2010-01-01

    ... Animal Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE EXPORTATION AND... poultry, poultry meat, and other poultry products from specified regions. Argentina and the Mexican...

  14. Presence of pathogenic enteric viruses in illegally imported meat and meat products to EU by international air travelers.

    Science.gov (United States)

    Rodríguez-Lázaro, David; Diez-Valcarce, Marta; Montes-Briones, Rebeca; Gallego, David; Hernández, Marta; Rovira, Jordi

    2015-09-16

    One hundred twenty two meat samples confiscated from passengers on flights from non-European countries at the International Airport of Bilbao (Spain) were tested for the presence of the main foodborne viral pathogens (human noroviruses genogroups I and II, hepatitis A and E viruses) during 2012 and 2013. A sample process control virus, murine norovirus, was used to evaluate the correct performance of the method. Overall, 67 samples were positive for at least one enteric viruses, 65 being positive for hepatitis E virus (53.3%), 3 for human norovirus genogroup I (2.5%) and 1 for human norovirus genogroup II (0.8%), whereas hepatitis A virus was not detected in any sample. The type of positive meat samples was diverse, but mainly was pork meat products (64.2%). The geographical origin of the positive samples was wide and diverse; samples from 15 out 19 countries tested were positive for at least one virus. However, the estimated virus load was low, ranging from 55 to 9.0 × 10(4) PDU per gram of product. The results obtained showed the potential introduction of viral agents in travelers' luggage, which constitute a neglected route of introduction and transmission. Copyright © 2015 Elsevier B.V. All rights reserved.

  15. Environmental Assessment of Integrated Food and Cooking Fuel Production for a Village in Ghana

    DEFF Research Database (Denmark)

    Kamp, Andreas; Østergård, Hanne; Bolwig, Simon

    2016-01-01

    Small-scale farming in Ghana is typically associated with synthetic fertilizer dependence and soil degradation. The farmers often rely on wood fuel for cooking imported from outside the farmland, a practice that is associated with deforestation. Integration of food and energy production may be a ......). Systematic recycling and use of local resources may play a pivotal role in reducing the dependence on non-renewable resources in Ghanaian farming,ensuring long-term soil fertility and stemming the current deforestation of wood reserves....

  16. Effects of variation in porcine MYOD1 gene on muscle fiber characteristics, lean meat production, and meat quality traits.

    Science.gov (United States)

    Lee, E A; Kim, J M; Lim, K S; Ryu, Y C; Jeon, W M; Hong, K C

    2012-09-01

    Three single nucleotide polymorphisms (SNPs) in the porcine MYOD1 gene were used for association analysis and haplotype construction to evaluate the effects of their substitution. Four hundred and three pigs of Yorkshire and Berkshire breeds were used. The mRNA expression levels of MYOD1 were examined. The g.489C>T and g.1264C>A SNPs were significantly associated with several muscle fiber characteristics, the loin eye area, and lightness. Particularly, animals having hetero-genotypes of both sites showed good performance both in lean meat production and meat quality traits. The results of haplotype substitution were similar to the associations of individual SNPs. Moreover, the 2 SNPs had significant effects on mRNA expression. Therefore, the g.489C>T and g.1264C>A SNPs in MYOD1 may be meaningful DNA markers that can be used for improving important porcine economic traits.

  17. PRODUCTION OF POULTRY MEAT AND EGGS IN THE REPUBLIC OF CROATIA AND IN THE EUROPEAN UNION

    Directory of Open Access Journals (Sweden)

    Davor Bošnjaković

    2017-01-01

    Full Text Available Poultry meat and eggs are a significant source of nutrients in the human diet. Poultry products are widely consumed because they are nutritionally valuable, there are no religious restrictions on consumption, it is relatively easy to prepare diverse meals based on poultry, and the price of such products is relatively low. The aim of this research was to investigate the development of poultry production in the Republic of Croatia in the period 2010-2014, comprising the period of two years after Croatia joined the EU. The paper also compares data of poultry production in Croatia and in the EU. Over the period in question, total meat production in Croatia was reduced by 23%, meat import was increased by 45%, poultry meat export was increased by 46%, and production of eggs decreased by 20%. At the same time, in the EU countries poultry production was increased by 8.8% on average, export was increased by 10%, and import was reduced by 3.7%, while the egg production stagnated. In 2014, consumption of poultry meat in Croatia was 18.3 kg per capita, and in the EU 26.8 kg per capita. Self-sufficiency in the poultry production over the analyzed period was not satisfactory, therefore in the coming years, Croatia will have to develop quickly this important branch of livestock breeding. In addition to conventional production, faster development refers to production of organic and functional poultry products.

  18. 肉类低温保藏技术%Low Temperature Processing for Meat products

    Institute of Scientific and Technical Information of China (English)

    王盼盼

    2009-01-01

    With the development of science and technology the research on low temperature has become more and more important. Its application has become wider and wider. Low temperature meat products have the advantage of damaging least to organizational structure, stored long time, good effect and so on. It's considered to be the best methods for meat products preservation. This paper reviews the principle, method and new technology of the low temperature processing.

  19. Designer-made meat and dairy products: Consumer-led product development

    DEFF Research Database (Denmark)

    Grunert, Klaus G.; Valli, Carlotta

    2001-01-01

    true with regard to products like meat, which are mostly sold unbranded. In a pan-European study, a new method to analyse the way consumers perceived quality in food products was applied to derive European-wide consumer segments, using beef and yoghurt as product examples. Product concepts specifically...... targeting these segments were derived and tested with consumers from these segments. Results show considerable potential for the development of food products which are differentiated in a consumer-based way. The paper closes with a step-model for consumer-led product development adapted to the current state......Consumers differ in the kind of qualities they expect from food products, and they also differ in the way they infer quality from the product information available. Nevertheless, much product innovation in the food sector is still not geared towards specific consumer segments. This is especially...

  20. Designer made meat and dairy products: Consumer-led product development

    DEFF Research Database (Denmark)

    Grunert, Klaus G.; Valli, Carlotta

    true with regard to products like meat, which are mostly sold unbranded. In a pan-European study, a new method to analyse the way consumers perceived quality in food products was applied to derive European-wide consumer segments, using beef and yoghurt as product examples. Product concepts specifically...... targeting these segments were derived and tested with consumers from these segments. Results show considerable potential for the development of food products which are differentiated in a consumer-based way. The paper closes with a step-model for consumer-led product development adapted to the current state......Consumers differ in the kind of qualities they expect from food products, and they also differ in the way they infer quality from the product information available. Nevertheless, much product innovation in the food sector is still not geared towards specific consumer segments. This is especially...