Fat content and nitrite-curing influence the formation of oxidation products and NOC-specific DNA adducts during in vitro digestion of meat.

Directory of Open Access Journals (Sweden)

Thomas Van Hecke

Full Text Available The effects of fat content and nitrite-curing of pork were investigated on the formation of cytotoxic and genotoxic lipid oxidation products (malondialdehyde, 4-hydroxy-2-nonenal, volatile simple aldehydes, protein oxidation products (protein carbonyl compounds and NOC-specific DNA adducts (O6-carboxy-methylguanine during in vitro digestion. The formation of these products during digestion is suggested to be responsible for the association between red meat and processed meat consumption and colorectal cancer risk. Digestion of uncured pork to which fat was added (total fat content 5 or 20%, resulted in significantly higher lipid and protein oxidation in the mimicked duodenal and colonic fluids, compared to digestion of pork without added fat (1% fat. A higher fat content also significantly favored the formation of O6-carboxy-methylguanine in the colon. Nitrite-curing of meat resulted in significantly lower lipid and protein oxidation before and after digestion, while an inconsistent effect on the formation of O6-carboxy-methylguanine was observed. The presented results demonstrate that haem-Fe is not solely responsible for oxidation and nitrosation reactions throughout an in vitro digestion approach but its effect is promoted by a higher fat content in meat.

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

OpenAIRE

Dalia A. Zahran; Gehan M.A. Kassem

2011-01-01

Nitrite, a curing agent of meat products, is a precursor of carcinogenic N-nitrosamines during processing of meat products or under human stomach conditions, as well as having its own toxicity. To investigate the residual nitrite level in meat products marketed in Egyptian markets, 160 samples of cured cooked (luncheon and frankfurter) and cured raw (oriental sausages and pastirma) meat products (40 sample each) were analyzed for residual nitrite by a spectrophotometric method. Samples were s...

Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing.

Science.gov (United States)

Jung, Samooel; Kim, Hyun Joo; Park, Sanghoo; Yong, Hae In; Choe, Jun Ho; Jeon, Hee-Joon; Choe, Wonho; Jo, Cheorun

2015-01-01

The interaction of plasma with liquid generates nitrogen species including nitrite (NO(-) 2). Therefore, the color developing capacity of plasma-treated water (PTW) as a nitrite source for meat curing was investigated in this study. PTW, which is generated by surface dielectric barrier discharge in air, and the increase of plasma treatment time resulted in increase of nitrite concentration in PTW. The PTW used in this study contains 46 ppm nitrite after plasma treatment for 30 min. To evaluate the effect of PTW on the cured meat color, meat batters were prepared under three different conditions (control, non-cured meat batter; PTW, meat batter cured with PTW; Sodium nitrite, meat batter cured with sodium nitrite). The meat batters were vacuum-packaged and cooked in a water-bath at 80℃ for 30 min. The typical color of cured meat developed in cooked meat batter treated with sodium nitrite or PTW. The lightness (L*) and yellowness (b*) values were similar in all conditions, whereas, the redness (a*) values of cooked meat batter with PTW and sodium nitrite (pnitrite source in the curing process of meat without addition of other nitrite sources.

Behaviors of nitrite in cured meat

International Nuclear Information System (INIS)

Miwa, Misao

1980-01-01

The behaviors of nitrite in cured meat were studied by means of 15 N on the basis of the gaseous 15 N volume from the added nitric acid. The myoglobin, 15 N-nitrite and ascorbate model systems showed a 15 N recovery rate of approximately 100%, but actual meat samples, treated similarly, showed a recovery rate ranging from 66 to 90%, with formation of an unidentified 15 N agent. The largest amount of this unidentified agent was obtained by reaction of the 0.05 M NaCl-soluble dialyzable fraction of meat with 15 N-nitrite. When the reaction product was isolated by Sephadex column chromatography, 15 N in the fraction, which was thought to be the agent, contained approximately 26% of the added 15 N, possessed no UV absorption, and was negative for a ninhydrin reagent. Of the NaCl soluble fraction, reaction in the acidic fraction produced the largest quantity of the unidentified 15 N compound (31% of the added 15 N). This compound was strongly acidic and consisted of 30.7% C, 6.6% H and 4.9% N on element analysis. It showed no mutagenicity against Salmonella by Ames Test. (Chiba, N.)

Meat batter production in an extended vane pump-grinder injecting curing salt solutions to reduce energy requirements: variation of curing salt amount injected with the solution.

Science.gov (United States)

Irmscher, Stefan B; Terjung, Eva-Maria; Gibis, Monika; Herrmann, Kurt; Kohlus, Reinhard; Weiss, Jochen

2017-01-01

The integration of a nozzle in an extended vane pump-grinder system may enable the continuous injection of curing salt solutions during meat batter production. The purpose of this work was to examine the influence of the curing salt amount injected with the solution (0-100%) on protein solubilisation, water-binding, structure, colour and texture of emulsion-type sausages. The amount of myofibrillar protein solubilised during homogenisation varied slightly from 33 to 36 g kg -1 . Reddening was not noticeably impacted by the later addition of nitrite. L * ranged from 66.9 ± 0.3 to 67.8 ± 0.3, a * from 10.9 ± 0.1 to 11.2 ± 0.1 and b * from 7.7 ± 0.1 to 8.0 ± 0.1. Although softer sausages were produced when only water was injected, firmness increased with increasing curing salt amount injected and was similar to the control when the full amount of salt was used. The substitution of two-thirds of ice with a liquid brine may enable energy savings due to reduced power consumptions of the extended vane pump-grinder system by up to 23%. The injection of curing salt solutions is feasible without affecting structure and colour negatively. This constitutes a first step towards of an 'ice-free' meat batter production allowing for substantial energy savings due to lower comminution work. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

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 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.

Color and oxidative stability of nitrite-free cured meat after gamma irradiation

International Nuclear Information System (INIS)

Shahidi, F.; Pegg, R.B.; Shamsuzzaman, K.

1991-01-01

The effects of 5 and 10 kGy irradiation on the color and oxidative stability of meats treated with nitrite or a nitrite-free curing system were investigated. The nitrite-free curing system consisted of the preformed cooked cured-meat pigment, sodium ascorbate and sodium tripolyphosphate with or without sodium acid pyrophosphate. Irradiation had no detrimental effects on the color or flavor of either cured samples. Polyphosphates had a beneficial effect on oxidative stability but had a slight detrimental effect on color stability of irradiated samples

The Sensory Quality of Meat, Game, Poultry, Seafood and Meat Products as Affected by Intense Light Pulses: A Systematic Review

OpenAIRE

Tomasevic, Igor; Rajkovic, Andreja

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 ...

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

Safety and sensory aspects of nitrite alternatives in meat curing

International Nuclear Information System (INIS)

Shahidi, F.; Pegg, R.B.

1991-01-01

The use of nitrite to cure meats (especially bacon) is viewed as undesirable, because it leads to the formation of carcinogenic nitrosamines. The amount of nitrite (10-40 ppm) associated with the cured colour and flavour is fairly harmless, and it is the larger amount, (100-200 ppm) added to preserve the meat, which is potentially harmful. This article reviews various preservatives which can be used in combination with low concentrations of nitrate. The authors consider that the use of lactate, of alternatively radiation sterilization, offers the best safe alternative to nitrate

Selection of antifungal protein-producing molds from dry-cured meat products.

Science.gov (United States)

Acosta, Raquel; Rodríguez-Martín, Andrea; Martín, Alberto; Núñez, Félix; Asensio, Miguel A

2009-09-30

To control unwanted molds in dry-cured meats it is necessary to allow the fungal development essential for the desired characteristics of the final product. Molds producing antifungal proteins could be useful to prevent hazards due to the growth of mycotoxigenic molds. The objective has been to select Penicillium spp. that produce antifungal proteins against toxigenic molds. To obtain strains adapted to these products, molds were isolated from dry-cured ham. A first screening with 281 isolates by the radial inhibition assay revealed that 166 were active against some of the toxigenic P. echinulatum, P. commune, and Aspergillusniger used as reference molds. The activity of different extracts from cultured medium was evaluated by a microspectroscopic assay. Molds producing active chloroform extracts were eliminated from further consideration. A total of 16 Penicillium isolates were screened for antifungal activity from both cell-free media and the aqueous residues obtained after chloroform extraction. The cell-free media of 10 isolates that produced a strong inhibition of the three reference molds were fractionated by FPLC on a cationic column. For protein purification, the fractions of the three molds that showed high inhibitory activity were further chromatographed on a gel filtration column, and the subfractions containing the highest absorbance peaks were assayed against the most sensitive reference molds. One subfraction each from strains AS51D and RP42C from Penicilliumchrysogenum confirmed the inhibitory activity against the reference molds. SDS-PAGE revealed a single band from each subfraction, with estimated molecular masses of 37kDa for AS51D and 9kDa for RP42C. Although further characterisation is required, both these proteins and the producing strains can be of interest to control unwanted molds on foods.

Causes of variation in botulinal inhibition in perishable canned cured meat.

Science.gov (United States)

Tompkin, R B; Christiansen, L N; Shaparis, A B

1978-05-01

Final internal processing temperatures within the range of 63 to 74 degrees C did not alter the degree of botulinal inhibition in inoculated perishable canned comminuted cured pork abused at 27 degrees C. Adding hemoglobin to the formulation reduced residual nitrite after processing and decreased botulinal inhibition. Different meats yielded different rates of botulinal outgrowth when substituted for fresh pork ham. Pork or beef heart meat showed no inhibition of the Clostridium botulinum inoculum even with a 156-microgram/g amount of sodium nitrite added to the product. This effect appears to be one of stimulating outgrowth, since residual nitrite depletion was not measurably altered.

Evaluation of staphylococcus aureus growth in unirradiated and irradiated cured meats using the Gompertz equation

International Nuclear Information System (INIS)

Szczawinski, J.; Szczawinska, M.

1993-01-01

1. Sodium nitrite, in concentration of 156 mg/kg, exerted little (from practical point of view) inhibitory effect on S. aureus in cured meat. Its addition caused lag time extension, increase of exponential growth rate, decrease of generation time and maximum population density of staphylococci in samples of cured meat stored at 20 C. 2. Growth curves of Staphylococcus aureus in unirradiated and irradiated (50 kGy) meats cured without sodium nitrite were similar. 3. Irradiation of meat cured with 156 mg/kg sodium nitrite with increasing doses of ionizing radiation (0, 10, 30, 50 kGy) progressively decreased growth rates and lag time and increased generation time and maximum population densities of Staphylococcus aureus in samples inoculated after radiation treatment and incubated at 20 C. (orig.)

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

Toxigenic aspergilli and penicillia isolated from aged, cured meats.

Science.gov (United States)

Wu, M T; Ayres, J C; Koehler, P E

1974-12-01

Eighty-nine cultures of Aspergillus and 54 cultures of Penicillium isolated from aged, cured meats were tested for toxicity to chicken embryos. Two of 22 isolates of A. ruber, 5 of 28 A. repens, 2 of 12 A. sydowi, 1 of 12 A. restrictus, 2 of 7 A. amstelodami, 1 of 2 A. chevalieri, and an A. fumigatus isolate exhibited toxicity. Similarly, 2 of 15 isolates of P. expansum, 1 of 3 P. notatum, 1 of 2 P. brevi-compactum, and 1 of 8 Penicillium spp. were found to be the most toxic. Among these fungi, the chloroform extract from the growth of an A. sydowi isolate showed the greatest toxicity. There was no direct or indirect evidence that aged, cured meats contain toxic metabolites.

21 CFR 170.60 - Nitrites and/or nitrates in curing premixes.

Science.gov (United States)

2010-04-01

... premixes, may continue to be used under prior sanctions in the commercial curing of meat and meat products... that apply to meat curing preparations for the home curing of meat and meat products, including poultry and wild game. To assure safe use of such ingredients the labeling of the premixes shall bear...

PIGS BREEDING FOR THE PRODUCTION OF TRADITIONAL MEAT PRODUCTS

Directory of Open Access Journals (Sweden)

Đuro Senčić

2014-06-01

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

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.

Curing Ingredients, Characteristics, Total Phenolic, and Antioxidant Activity of Commercial Indonesian Dried Meat Product (Dendeng

Directory of Open Access Journals (Sweden)

T. Suryati

2012-08-01

Full Text Available Dendeng is Indonesian dried meat product that used spices rich in antioxidant component as ingredient. In addition, commercial dendeng usually use saltpeter (nitrate/nitrite salt as curing ingredient to inhibit rancidity and to produce stable red color. The aims of this study were to investigate composition of spices and saltpeter added, characteristic, total phenolic, and antioxidant activity of commercial dendeng. This research was conducted through interview with some dendeng producers to get information about saltpeter adding and spices composition used in their products. Then the interview results were verified by laboratory analysis. The results showed that spices and saltpeter adding from some producers varied. The saltpeter added in curing process produced inconsistent red color on commercial dendeng in this investigation. Total phenolic of dendeng from producers ranged from 42.47 to 102.0 mg GAE/100 g DM for raw dendeng, and 36.51 to 95.49 mg GAE/100 g DM for fried dendeng. Antioxidant capacity against DPPH ranged from 79.35 to 379.40 mg VCE/100 g DM for raw dendeng, and 94.30 to 559.40 mg VCE/100 g DM for fried dendeng. Antioxidant capacity of raw dendeng was influenced by phenolic content about 87.2%, but in fried dendeng was only 59.0%. In conclusion, dendeng has a significant antioxidant activity, even after frying, and saltpeter addition was not effective to maintain stable red color in dendeng products.

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.

Red Wine and Pomegranate Extracts Suppress Cured Meat Promotion of Colonic Mucin-Depleted Foci in Carcinogen-Induced Rats.

Science.gov (United States)

Bastide, Nadia M; Naud, Nathalie; Nassy, Gilles; Vendeuvre, Jean-Luc; Taché, Sylviane; Guéraud, Françoise; Hobbs, Ditte A; Kuhnle, Gunter G; Corpet, Denis E; Pierre, Fabrice H F

2017-01-01

Processed meat intake is carcinogenic to humans. We have shown that intake of a workshop-made cured meat with erythorbate promotes colon carcinogenesis in rats. We speculated that polyphenols could inhibit this effect by limitation of endogenous lipid peroxidation and nitrosation. Polyphenol-rich plant extracts were added to the workshop-made cured meat and given for 14 days to rats and 100 days to azoxymethane-induced rats to evaluate the inhibition of preneoplastic lesions. Colons of 100-d study were scored for precancerous lesions (mucin-depleted foci, MDF), and biochemical end points of peroxidation and nitrosation were measured in urinary and fecal samples. In comparison with cured meat-fed rats, dried red wine, pomegranate extract, α-tocopherol added at one dose to cured meat and withdrawal of erythorbate significantly decreased the number of MDF per colon (but white grape and rosemary extracts did not). This protection was associated with the full suppression of fecal excretion of nitrosyl iron, suggesting that this nitroso compound might be a promoter of carcinogenesis. At optimized concentrations, the incorporation of these plant extracts in cured meat might reduce the risk of colorectal cancer associated with processed meat consumption.

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....

Nitrite-cured color and phosphate-mediated water binding of pork muscle proteins as affected by calcium in the curing solution.

Science.gov (United States)

Zhao, Jing; Xiong, Youling L

2012-07-01

Calcium is a mineral naturally present in water and may be included into meat products during processing thereby influencing meat quality. Phosphates improve myofibril swelling and meat water-holding capacity (WHC) but can be sensitive to calcium precipitation. In this study, pork shoulder meat was used to investigate the impact of calcium at 0, 250, and 500 ppm and phosphate type [sodium pyrophosphate (PP), tripolyphosphate (TPP), and hexametaphopshate (HMP)] at 10 mM on nitrite-cured protein extract color at various pH levels (5.5, 6.0, and 6.5) and crude myofibril WHC at pH 6.0. Neither calcium nor phosphates present in the curing brines significantly affected the cured color. Increasing the pH tended to promote the formation of metmyoglobin instead of nitrosylmyoglobin. The ability of PP to enhance myofibril WHC was hampered (P meat products. Although not affecting nitrite-cured color, calcium hampers the efficacy of phosphates to promote water binding by muscle proteins, underscoring the importance of water quality for brine-enhanced meat products. © 2012 Institute of Food Technologists®

Influence of different curing methods on the fatty acid composition in sausages prepared from red deer meat

Directory of Open Access Journals (Sweden)

Marek Šnirc

2016-11-01

Full Text Available These curing agents play a decisive role in obtaining the specific sensory properties, stability and hygienic safety of products such as fermented sausages, ham and, more recently, emulsion type of sausages. The effect of using two different curing agents (sodium chloride and nitrate on fatty acid compounds in dry-cured deer meat was investigated in our study. The concentration of free fatty acids in the fat depends on the hydrolytic activity of the lipases, the microbial metabolic processes, and the oxidative reactions that work on the free fatty acids released in the lipolysis. The main identified fatty acids in all different types of curing were palmitic acid (16 : 0, oleic acid (c18 : 1 cis-9, stearic acid (C18 : 0. The resulting n-6/n-3 PUFA ratio in the muscle samples of red deer showed no variation in different types of curing and was beneficially low within the range of 3.9 : 1 and 4.49 : 1. Total free fatty acids, whether saturated, monounsaturated or polyunsaturated fatty acids, did not increased (p >0.05 greatly through the processing of dry-cured deer meat. Also there was no effect of curing method on fatty acids composition in two different muscles Semitendinosus muscle (ANOVA, p >0.05, F - 0.003, F crit. - 3.041 and Triceps brachii muscle (ANOVA, p >0.05, F - 0.05, F crit. - 3.01. There were found no significant (p >0.05 differences between fatty acids content in sausages prepared by brining in NaCl and Nitrate salt. The present study revealed that game meat can function as a good source of bioactive compounds that are essential for human nutrition. 

Salting of dry-cured meat – A potential cause of contamination with the ochratoxin A-producing species Penicillium nordicum

DEFF Research Database (Denmark)

Sonjak, Silva; Ličen, Mia; Frisvad, Jens Christian

2011-01-01

as the possible source of P. nordicum. In the present study contamination of meat products, air in the meat-processing plant and sea salt used for salting were analysed. When 50 g of salt sample from a sealed package was dissolved in sterile water and filtered, 12 colonies of P. nordicum were obtained on solid......Penicillium nordicum is a known contaminant of protein-rich foods and is primarily found on dry-cured meat products. It is an important producer of the mycotoxin ochratoxin A, which has nephrotoxic and cancerogenic activities. Recently a high number of P. nordicum strains was isolated from...... medium incubated at 15 °C, while a salt sample from an open vessel in the meat-processing area developed high, uncountable number of colonies. Amplified fragment length polymorphism analyses of P. nordicum isolates from different sources showed that contamination of meat products via salt was possible...

Biocontrol of Listeria monocytogenes in a meat model using a combination of a bacteriocinogenic strain with curing additives.

Science.gov (United States)

Orihuel, Alejandra; Bonacina, Julieta; Vildoza, María José; Bru, Elena; Vignolo, Graciela; Saavedra, Lucila; Fadda, Silvina

2018-05-01

The aim of this work was to evaluate the effect of meat curing agents on the bioprotective activity of the bacteriocinogenic strain, Enterococcus (E.) mundtii CRL35 against Listeria (L.) monocytogenes during meat fermentation. The ability of E. mundtii CRL35 to grow, acidify and produce bacteriocin in situ was assayed in a meat model system in the presence of curing additives (CA). E. mundtii CRL35 showed optimal growth and acidification rates in the presence of CA. More importantly, the highest bacteriocin titer was achieved in the presence of these food agents. In addition, the CA produced a statistical significant enhancement of the enterocin CRL35 activity. This positive effect was demonstrated in vitro in a meat based culture medium, by time-kill kinetics and finally by using a beaker sausage model with a challenge experiment with the pathogenic L. monocytogenes FBUNT strain. E. mundtii CRL35 was found to be a promising strain of use as a safety adjunct culture in meat industry and a novel functional supplement for sausage fermentation, ensuring hygiene and quality of the final product. Copyright © 2018 Elsevier Ltd. All rights reserved.

Radiation preservation of meat and meat products: A review.

Science.gov (United States)

Dempster, J F

1985-01-01

The World Health Organisation (WHO) in 1980 clarified the position regarding the medical acceptability of irradiated foods when it said'…no health hazard results from consuming any food irradiated up to a dose of one megarad (1 Mrad)'. This resulted in renewed interest in irradiation as a cost-effective alternative to traditional preservation methods such as canning and freezing. Thus, radurisation (the application of ionising radiation at a dose level which substantially reduces the microbial population) increases the shelf life of poultry, comminuted meat and meat dishes significantly. Low dose irradiation, or radicidation, eliminates parasites such as Trichinae and cysticerci in pork and, very importantly, salmonella organisms in poultry and red meat. Therefore, irradiation has an important rôle to play in public health protection. High dose irradiation, or radappertisation ('cold sterilisation'), uses doses in excess of 1 Mrad and is analogous to retorting as understood in the canning industry. However, it can adversely affect quality in producing 'free radicals' in high protein foods such as meat. To prevent this, special precautions are necessary, e.g. irradiation is conducted at very low temperatures and the product is usually vacuum packed. A further potential use of irradiation is its ability to reduce the quantity of nitrite necessary in cured meats. This may become of practical significance if legislation further reduces the amount of nitrite permitted in these products. Copyright © 1985. Published by Elsevier Ltd.

Production of secondary metabolites by some terverticillate penicillia on carbohydrate-rich and meat substrates.

Science.gov (United States)

Núñez, Félix; Westphal, Carmen D; Bermúdez, Elena; Asensio, Miguel A

2007-12-01

Most terverticillate penicillia isolated from dry-cured meat products are toxigenic, but their ability to produce hazardous metabolites on meat-based substrates is not well known. The production of extrolites by selected terverticillate penicillia isolated from dry-cured ham has been studied on carbohydrate-rich media (malt extract agar, Czapek yeast autolysate agar, rice extract agar, and rice), meat extract triolein salt agar, and ham slices. Chloroform extracts from the selected strains grown on malt extract agar were toxic for the brine shrimp (Artemia salina) larvae and VERO cells at a concentration of 2 mg/ml, but 0.02 mg/ml produced no toxic effect. Analysis by high-pressure liquid chromatography (HPLC) coupled with photodiode array detection (DAD) or with mass spectrometry (MS) and an atmospheric pressure chemical ionization (APCI) source revealed different biologically active metabolites: cyclopiazonic acid and rugulovasine A from Penicillium commune; verrucosidin, anacine, puberuline, verrucofortine, and viridicatols from Penicillium polonicum; arisugacin and viridicatols from Penicillium echinulatum; and compactin and viridicatols from Penicillium solitum. Most of these metabolites, including the amino acid-derived compounds, were produced in the media containing high levels of carbohydrates. High concentrations of nitrogen compounds in the medium does not imply a greater production of the metabolites studied, not even those derived from the amino acids. However, molds growing on dry-cured ham are able to synthesize limited amounts of some secondary metabolites, a fact not previously reported. The combination of HPLC coupled with DAD and MS-APCI was useful for identification of closely related terverticillate Penicillium species from dry-cured ham. These techniques could be used to characterize the risk associated with the potential production of secondary metabolites in cured meats.

Perspectives of the radurization of meat products

International Nuclear Information System (INIS)

Palmin, V.V.; Silaev, M.P.; Makarova, M.P.; Prizenko, V.K.

1973-01-01

At present radiation doses of 0.2-0.6 Mrad are the most promising for meat treatment as they do not result in undesirable changes of the organoleptic properties of the products. Radurization of the half-finished products beefsteak (I), ''schnitzel'' (II) and comminuted salted meat (III), vacuum packed in polymer packages, was studied. In order to exclude exudation and inhibit oxidative changes some samples (II) were rolled in an ascorbic acid-tripolyphosphate mixture. Some samples (III) were cured with pyrophosphate. Irradiation was carried out by means of gamma rays with doses of 0.2-0.4 (I), 0.6 (II) and 0.3 (III) Mrad. Samples were kept at +5 0 C. On the basis of organoleptic and chemical investigations, microbiological and technological tests for III it was found that the shelf-life of high-quality beefsteak irradiated with doses of 0.4 Mrad lasted 4 weeks, with doses of 0.2 Mrad for 2 weeks, with 0.3 Mrad for 3 weeks. Schnitzel breaded and irradiated with 0.6 Mrad was of high quality after 2 months of storage. The meat cured with pyrophosphate kept its technological and consumer qualities during the same period of time. It was calculated that by using a 60 Co installation, with an activity of 400 kg-equivalent of radium and irradiating a ton of half-finished products per day with doses of 0.4 Mrad and a coefficient of radiation utilization of 30%, transport expenses of radurized half-finished meat products (I) would be profitable at distances above 100 km compared to the transport of cattle or, at distances over 700 km, as compared to that of carcasses halves or quarters. (F.J.)

Calcium and α-tocopherol suppress cured-meat promotion of chemically induced colon carcinogenesis in rats and reduce associated biomarkers in human volunteers123

Science.gov (United States)

Martin, Océane CB; Santarelli, Raphaelle L; Taché, Sylviane; Naud, Nathalie; Guéraud, Françoise; Audebert, Marc; Dupuy, Jacques; Meunier, Nathalie; Attaix, Didier; Vendeuvre, Jean-Luc; Mirvish, Sidney S; Kuhnle, Gunter CG; Cano, Noel; Corpet, Denis E

2013-01-01

Background: Processed meat intake has been associated with increased colorectal cancer risk. We have shown that cured meat promotes carcinogen-induced preneoplastic lesions and increases specific biomarkers in the colon of rats. Objectives: We investigated whether cured meat modulates biomarkers of cancer risk in human volunteers and whether specific agents can suppress cured meat–induced preneoplastic lesions in rats and associated biomarkers in rats and humans. Design: Six additives (calcium carbonate, inulin, rutin, carnosol, α-tocopherol, and trisodium pyrophosphate) were added to cured meat given to groups of rats for 14 d, and fecal biomarkers were measured. On the basis of these results, calcium and tocopherol were kept for the following additional experiments: cured meat, with or without calcium or tocopherol, was given to dimethylhydrazine-initiated rats (47% meat diet for 100 d) and to human volunteers in a crossover study (180 g/d for 4 d). Rat colons were scored for mucin-depleted foci, putative precancer lesions. Biomarkers of nitrosation, lipoperoxidation, and cytotoxicity were measured in the urine and feces of rats and volunteers. Results: Cured meat increased nitroso compounds and lipoperoxidation in human stools (both P meat (P = 0.01). Conclusion: Data suggest that the addition of calcium carbonate to the diet or α-tocopherol to cured meat may reduce colorectal cancer risk associated with cured-meat intake. This trial was registered at clinicaltrials.gov as NCT00994526. PMID:24025632

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

Directory of Open Access Journals (Sweden)

Bolumar Tomas

2015-09-01

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

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),

Radiation preservation with reduced nitrites of bacon and other cured meats - a review

International Nuclear Information System (INIS)

Singh, H.

1987-01-01

The main problem caused by nitrite as a preservative is the formation of carcinogenic nitrosamines in bacon and other cured meats. This has led to a search for alternatives to the use of nitrite. Irradiation with reduced level of nitrite is a promising alternative to the use of current levels of nitrite. Radurization (radiation pasteurization) of bacon containing 20 to to 40 mg/kg of nitrite in evacuated packages, irradiated and stored at 4 degrees C, gives a product with good organoleptic qualities and extended shelf life of > 80 days vs. < days 30 days for the conventionally treated bacon. Radappertization (radiation sterilization) of bacon containing 20 mg/kg of nitrite at a dose of about 30 kGy, irradiated at -20 degrees or lower in evacuated packages, results in a product that is shelf stable for months to years at room temperature (∼ 25 degrees C). It has organoleptic properties comparable to commercial bacon in terms of color, flavor, odor and texture. Irradiation also reduces the nitrite and preformed nitrosamines present in bacon. Lower levels of nitrosamines are formed on cooking irradiated bacon containing presently used commercial levels of nitrite (120-150 mg/kg) and the levels of nitrosamines become negligible with 20 mg/kg of nitrite. Various aspects of preservation of bacon and other cured meats are reviewed in this report with emphasis on radiation processing. 357 refs

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 particularities of the production methods make such a quantification rather uncertain. Furthermore, some dry cured products from South Europe are made with nitrate, which slowly and only partly is converted to nitrite and further to NO during the curing process. The Danish limitations on the use of nitrate......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...... of the growth of Clostridium botulinum. According to an assessment report by the European Food Safety Authority (The EFSA Journal, 14, p. 1-134, 2003) all evidence points to that it is the added amount of nitrite rather than the residual amount of nitrite in the product which exerts the antimicrobial effect...

Effect of prior refrigeration on botulinal outgrowth in perishable canned cured meat when temperature abused.

Science.gov (United States)

Tompkin, R B; Christiansen, L N; Shaparis, A B

1978-01-01

Perishable canned cured meat inoculated with Clostridium botulinum spores was placed at 4.4 or 10 degrees C after manufacture. Spore germination occurred at 10 degrees C. The germinated cell count remained stable over a period of 16 to 18 weeks. During that time period the inhibitory system and residual nitrite descreased. These factors combine to make perishable canned cured meats more prone to spoilage and potential hazard if they are temperature abused after a period of refrigerated storage. PMID:350155

9 CFR 317.17 - Interpretation and statement of labeling policy for cured products; special labeling requirements...

Science.gov (United States)

2010-01-01

... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... with another substance to cure a product must be identified in the ingredients statement on the label...

Unraveling the chemical identity of meat pigments.

Science.gov (United States)

Pegg, R B; Shahidi, F

1997-10-01

This review examines the chemistry of nitrite curing of meat and meat products as it relates to the development of cured meat color and provides a detailed account of how nitrite-free processed meats could be prepared using the preformed cooked cured-meat pigment (CCMP). Thus, a chemical description of meat color, both raw and cooked, and characterization of nitrosylheme pigments follows. Based on electron paramagnetic resonance (EPR), visible and infrared spectroscopic studies, evidence has been provided to support the hypothesis that the chemical structure of the preformed CCMP is identical to that of the pigment prepared in situ after thermal processing of nitrite-cured meat and is in fact a mononitrosylheme complex. An appendix, which describes the basic principles of EPR spectroscopy used in the context of this review, is attached.

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

OpenAIRE

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

2010-01-01

International audience; 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 ...

Use of Atmospheric Pressure Cold Plasma for Meat Industry.

Science.gov (United States)

Lee, Juri; Lee, Cheol Woo; Yong, Hae In; Lee, Hyun Jung; Jo, Cheorun; Jung, Samooel

2017-01-01

Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces the number of pathogenic microorganisms in meat and meat products. Furthermore, APCP treatment can be used to generate nitrite, which is an essential component of the curing process. Here, we introduce the effectiveness of APCP treatment as a pasteurization method and/or curing process for use in the meat and meat product processing industry.

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

International Nuclear Information System (INIS)

Mirna, A.; Hecht, H.; Coretti, K.

1975-01-01

Meat from rabbits, which had been fed with 14 C γ-HCH, was processed to dried sausage and to various meat products. Micrococci and lactobacilli from a commercial starter culture metabolize the labelled pesticide to 20 and 10%, respectively. In dried sausage the γ-HCH content decreased in the course of 30 d by an average of about 25%. By curing, about 20% and by hot-smoking, 12% of the γ-HCH were degraded in the meat products. Cooking (1 1/2 h at 100 0 C) was the most effective treatment; more than 50% of the pesticide content were removed. In all kinds of products, besides small amounts (less than 2%) of chlorinated benzenes and phenols, the residues consisted mainly of γ-HCH. (author)

Effects of the presence of the curing agent sodium nitrite, used in the production of fermented sausages, on bacteriocin production by Weissella paramesenteroides DX grown in meat simulation medium.

Science.gov (United States)

Papagianni, M; Sergelidis, D

2013-06-10

Weissellin A is a listericidal bacteriocin produced by the sausage-isolated strain of Weissella paramesenteroides DX. The response of the strain to various concentrations of the added curing agent NaNO2 (0.0025, 0.005 and 0.01g/L) was evaluated in bioreactor fermentations using a meat simulation medium. The presence of nitrite suppressed bacteriocin production - the effect being more pronounced with increasing concentrations. Weissellin A was produced as a growth-associated metabolite in the absence of nitrite or its presence in the low concentration of 0.005g/L under aerobic conditions. The suppressive effect of nitrite was apparent under conditions supporting increased specific production rates, e.g. 50% and 100% dissolved oxygen tension, but no effect was observed under anaerobic conditions. As the latter prevail in the microenvironment of fermented meat products, the absence of any influence of nitrite on bacteriocin production is an important finding that enlightens the role of this species of lactic acid bacteria in its common substrates. Copyright © 2013 Elsevier Inc. All rights reserved.

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

Science.gov (United States)

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

2016-01-01

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

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

Directory of Open Access Journals (Sweden)

Carlos Pasqualin Cavalheiro

2013-12-01

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

The Use of Starter Cultures in Traditional Meat Products

Directory of Open Access Journals (Sweden)

Marta Laranjo

2017-01-01

Full Text Available Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products’ quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.

Effect of processing variables on the outgrowth of Clostridium sporogenes PA 3679 spores in comminuted meat cured with sorbic acid and sodium nitrite.

Science.gov (United States)

Robach, M C

1979-11-01

The effects of the initial pH and a "short pump" on the outgrowth of Clostridium sporogenes PA 3679 spores in comminuted cured pork were studied. Fresh ground pork was cured with salt, sugar, phosphate, ascorbate, and varying amounts of sodium nitrite and sorbic acid. The product was comminuted and inoculated with 1,000 spores of C. sporogenes per g. The meat was stuffed into 1-ounce (ca. 28.4-g) aluminum tubes, cooked to 58.5 degrees C, cooled, and incubated at 27 degrees C to observe for swells. Product cured with 0.2% sorbic acid in combination with 40 ppm sodium nitrite (40 microgram/g) had better clostridium inhibition than did product cured with 120 ppm nitrite within a pH range of 5.0 to 6.7. The sorbic acid-40 ppm nitrite combination also gave better clostridial protection than did the 120 ppm nitrite alone when reduced amounts of curing ingredients were present.

Effect of processing variables on the outgrowth of Clostridium sporogenes PA 3679 spores in comminuted meat cured with sorbic acid and sodium nitrite.

Science.gov (United States)

Robach, M C

1979-01-01

The effects of the initial pH and a "short pump" on the outgrowth of Clostridium sporogenes PA 3679 spores in comminuted cured pork were studied. Fresh ground pork was cured with salt, sugar, phosphate, ascorbate, and varying amounts of sodium nitrite and sorbic acid. The product was comminuted and inoculated with 1,000 spores of C. sporogenes per g. The meat was stuffed into 1-ounce (ca. 28.4-g) aluminum tubes, cooked to 58.5 degrees C, cooled, and incubated at 27 degrees C to observe for swells. Product cured with 0.2% sorbic acid in combination with 40 ppm sodium nitrite (40 microgram/g) had better clostridium inhibition than did product cured with 120 ppm nitrite within a pH range of 5.0 to 6.7. The sorbic acid-40 ppm nitrite combination also gave better clostridial protection than did the 120 ppm nitrite alone when reduced amounts of curing ingredients were present. PMID:44445

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

International Nuclear Information System (INIS)

Paul, P.; Chawla, S.P.; Kanatt, S.R.

1998-01-01

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

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

Science.gov (United States)

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

2003-01-01

Curvacin A is a listericidal bacteriocin produced by Lactobacillus curvatus LTH 1174, a strain isolated from fermented sausage. The response of this strain to an added curing agent (sodium nitrite) in terms of cell growth and bacteriocin production was investigated in vitro by laboratory fermentations with modified MRS broth. The strain was highly sensitive to nitrite; even a concentration of 10 ppm of curing agent inhibited its growth and both volumetric and specific bacteriocin production. A meat simulation medium containing 5 ppm of sodium nitrite was tested to investigate the influence of the gas phase on the growth and bacteriocin production of L. curvatus LTH 1174. Aerating the culture during growth had no effect on biomass formation, but the oxidative stress caused a higher level of specific bacteriocin production and led to a metabolic shift toward acetic acid production. Anaerobic conditions, on the other hand, led to an increased biomass concentration and less growth inhibition. Also, higher maximum volumetric bacteriocin activities and a higher level of specific bacteriocin production were obtained in the presence of sodium nitrite than in fermentations under aerobic conditions or standard conditions of air supply. These results indicate that the inhibitory effect of the curing agent is at least partially masked under anaerobic conditions. PMID:12839751

The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture Lactobacillus curvatus LTH 1174 under anaerobic conditions.

Science.gov (United States)

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

2003-07-01

Curvacin A is a listericidal bacteriocin produced by Lactobacillus curvatus LTH 1174, a strain isolated from fermented sausage. The response of this strain to an added curing agent (sodium nitrite) in terms of cell growth and bacteriocin production was investigated in vitro by laboratory fermentations with modified MRS broth. The strain was highly sensitive to nitrite; even a concentration of 10 ppm of curing agent inhibited its growth and both volumetric and specific bacteriocin production. A meat simulation medium containing 5 ppm of sodium nitrite was tested to investigate the influence of the gas phase on the growth and bacteriocin production of L. curvatus LTH 1174. Aerating the culture during growth had no effect on biomass formation, but the oxidative stress caused a higher level of specific bacteriocin production and led to a metabolic shift toward acetic acid production. Anaerobic conditions, on the other hand, led to an increased biomass concentration and less growth inhibition. Also, higher maximum volumetric bacteriocin activities and a higher level of specific bacteriocin production were obtained in the presence of sodium nitrite than in fermentations under aerobic conditions or standard conditions of air supply. These results indicate that the inhibitory effect of the curing agent is at least partially masked under anaerobic conditions.

A novel approach to assess temporal sensory perception of muscle foods: application of a time-intensity technique to diverse Iberian meat products.

Science.gov (United States)

Lorido, Laura; Estévez, Mario; Ventanas, Sonia

2014-01-01

Although dynamic sensory techniques such as time-intensity (TI) have been applied to certain meat products, existing knowledge regarding the temporal sensory perception of muscle foods is still limited. The objective of the present study was to apply TI to the flavour and texture perception of three different Iberian meat products: liver pâté, dry-cured sausages ("salchichon") and dry-cured loin. Moreover, the advantages of using dynamic versus static sensory techniques were explored by subjecting the same products to a quantitative descriptive analysis (QDA). TI was a suitable technique to assess the impact of composition and structure of the three meat products on flavour and texture perception from a dynamic perspective. TI parameters extracted from the TI-curves and related to temporal perception enabled the detection of clear differences in sensory temporal perception between the meat products and provided additional insight on sensory perception compared to the conventional static sensory technique (QDA). © 2013.

Czech Foreign Trade with Meat and Meat Products

Directory of Open Access Journals (Sweden)

Karina Pohlová

2016-04-01

Full Text Available The meat production and meat processing industry are the most important parts of the agribusiness in the Czech Republic. The problem of the industry is its low competitiveness towards foreign producers and processors which results in negative balance of foreign trade. The aim of the article is to evaluate long-term development of value and structure of Czech foreign trade flows of meat and meat products. The analysis covers the period of 2001–2014. The problems of the negative trade balance are revealed through description of the trade flows of meat and meat products, the RCA index and relations between import and export prices. The analysis points out the problems of low competitiveness of the intermediate and finalized meat. Alternatively, Czech Republic has comparative advantage in live animals, sausages and homogenized meat products.

Cured meat, vegetables, and bean-curd foods in relation to childhood acute leukemia risk: a population based case-control study.

Science.gov (United States)

Liu, Chen-Yu; Hsu, Yi-Hsiang; Wu, Ming-Tsang; Pan, Pi-Chen; Ho, Chi-Kung; Su, Li; Xu, Xin; Li, Yi; Christiani, David C

2009-01-13

Consumption of cured/smoked meat and fish leads to the formation of carcinogenic N-nitroso compounds in the acidic stomach. This study investigated whether consumed cured/smoked meat and fish, the major dietary resource for exposure to nitrites and nitrosamines, is associated with childhood acute leukemia. A population-based case-control study of Han Chinese between 2 and 20 years old was conducted in southern Taiwan. 145 acute leukemia cases and 370 age- and sex-matched controls were recruited between 1997 and 2005. Dietary data were obtained from a questionnaire. Multiple logistic regression models were used in data analyses. Consumption of cured/smoked meat and fish more than once a week was associated with an increased risk of acute leukemia (OR = 1.74; 95% CI: 1.15-2.64). Conversely, higher intake of vegetables (OR = 0.55; 95% CI: 0.37-0.83) and bean-curd (OR = 0.55; 95% CI: 0.34-0.89) was associated with a reduced risk. No statistically significant association was observed between leukemia risk and the consumption of pickled vegetables, fruits, and tea. Dietary exposure to cured/smoked meat and fish may be associated with leukemia risk through their contents of nitrites and nitrosamines among children and adolescents, and intake of vegetables and soy-bean curd may be protective.

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.

Meat science research tendencies

Directory of Open Access Journals (Sweden)

José Arturo García Macías

2010-12-01

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

Factors that predict consumer acceptance of enriched processed meats

OpenAIRE

Shan, Liran Christine; Henchion, Maeve; De Brún, Aoife; Murrin, Celine; Wall, Patrick G.; Monahan, Frank J.

2017-01-01

The study aimed to understand predictors of consumers' purchase intention towards processed meat based functional foods (i.e. enriched processed meat). A cross-sectional survey was conducted with 486 processed meat consumers in spring 2016. Results showed that processed meats were perceived differently in healthiness, with sausage-type products perceived less healthy than cured meat products. Consumers were in general more uncertain than positive about enriched processed meat but differences ...

SYSTEM CONTROL OF SMOKING PROCESS AND MEASURING BENZO[A]PYRENE IN TRADITIONAL PRODUCTION OF BOSNIAN DRY CURED HAM (BOSANSKI PRŠUT BY IMPLEMENTING HACCP SYSTEM

Directory of Open Access Journals (Sweden)

Almir Toroman

2013-08-01

Full Text Available As it is well known, traditional production of smoked meat products requires technological processes, which carry some food safety hazards (e.g. content of Benzo[a]pyrene. (B[a]P. “OMEGA COMERC Ltd.”, a member of the meat industry in Visoko region, has implemented food safety management system according to the recommendations from Codex Alimentarius CAC-RCP (9, recommended International Code of Practice - General Principles of Food Hygiene. By implementing HACCP system, the Company established adequate control measures in producing Bosnian dry cured ham (bosanski pršut on traditional way including the smoking process in the chambers. By doing this, they have created conditions to measure B[a]P content in the Bosnian dry cured ham and implement HACCP system without impairing traditional production and food safety of the final product.The aim of this study is to present the effect of the specific production process onto the meat smoking in order to preserve hygienic, nutritional and sensory values, and also to control B[a]P content in the final product.Key words: Bosnian dry cured ham, traditional production, smoking process, Benzo[a]pyrene, HACCP

Healthier meat and meat products: Their role as functional foods

OpenAIRE

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

2001-01-01

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

Modeling the growth boundary of Listeria monocytogenes in ready-to-eat cooked meat products as a function of the product salt, moisture, potassium lactate, and sodium diacetate concentrations.

Science.gov (United States)

Legan, J D; Seman, D L; Milkowski, A L; Hirschey, J A; Vandeven, M H

2004-10-01

A central composite response surface design was used to determine the time to growth of Listeria monocytogenes as a function of four continuous variables: added sodium chloride (0.8 to 3.6%), sodium diacetate (0 to 0.2%), potassium lactate syrup (60% [wt/wt]; 0.25 to 9.25%), and finished-product moisture (45.5 to 83.5%) in ready-to-eat cured meat products. The design was repeated for ready-to-eat uncured meat products giving a fifth categorical variable for cure status. Products were stored at 4 degrees C. The results were modeled using a generalized regression approach. All five main effects, six two-factor interactions, and two quadratic terms were statistically significant. The model was used to show the boundary between growth and no-growth conditions at 4 degrees C using contour plots of time to growth. It was validated using independent challenge studies of cured and uncured products. Generally, the model predicted well, particularly for cured products, where it will be useful for establishing conditions that prevent the growth of L. monocytogenes. For uncured products, there was good agreement overall between predicted and observed times to growth, but the model is less thoroughly validated than for cured products. The model should initially only be used for screening of formulations likely to prevent growth of Listeria monocytogenes in uncured products, with recommendations subject to confirmation by challenge studies.

Meat and meat product preservation by ionizing radiation

International Nuclear Information System (INIS)

Egginger, R.

A brief summary is given of experience with the preservation of meat and meat products by ionizing radiation, or by combined methods. The results of the research have proved that hygienically significant microorganisms (mainly salmonellas) are reliably destroyed and that the consumption of thus irradiated meat and meat products presents no danger to human health. (B.S.)

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

Science.gov (United States)

2010-01-01

... 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 SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY...

Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin

Science.gov (United States)

Hwang, Ko-Eun

2017-01-01

The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher (pmeats in treatment groups were decreased with increasing addition levels of fermented spinach extract. The lightness and yellowness values of raw cured meats formulated with fermented spinach extract were higher (pmeats were increased with increasing fermented spinach extract levels, whereas the yellowness values of cooked cured meats were decreased with increasing levels of fermented spinach extract. The lowest volatile basic nitrogen (VBN) and thiobarbituric acid reactive substances (TBARS) values were observed in the positive control group with addition of nitrite. TBARS values of cured meats added with fermented spinach extract were decreased with increasing levels of fermented spinach extract and VBN values of curing meat with 30% fermented spinach extract was lower than the other treatments. Total viable bacterial counts in cured meats added with fermented spinach extract ranged from 0.34-1.01 Log CFU/g. E. coli and coliform bacteria were not observed in any of the cured meats treated with fermented spinach extracts or nitrite. Residual nitrite contents in treatment groups were increased with increasing levels of fermented spinach extract added. These results demonstrated that fermented spinach could be added to meat products to improve own curing characteristics. PMID:28316477

Effect of curing agents on the oxidative and nitrosative damage to meat proteins during processing of fermented sausages.

Science.gov (United States)

Villaverde, A; Morcuende, D; Estévez, M

2014-07-01

The effect of increasing concentrations of curing agents, ascorbate (0, 250, and 500 ppm), and nitrite (0, 75, and 150 ppm), on the oxidative and nitrosative damage to proteins during processing of fermented sausages was studied. The potential influence of these reactions on color and texture of the fermented sausages was also addressed. Nitrite had a pro-oxidant effect on tryptophan depletion and promoted the formation of protein carbonyls and Schiff bases. The nitration degree in the fermented sausages was also dependent on nitrite concentration. On the other hand, ascorbate acted as an efficient inhibitor of the oxidative and nitrosative damage to meat proteins. As expected, nitrite clearly favored the formation of the cured red color and ascorbate acted as an enhancer of color formation. Nitrite content was positively correlated with hardness. The chemistry behind the action of nitrite and ascorbate on muscle proteins during meat fermentation is thoroughly discussed. The results suggest that ascorbate (500 ppm) may be required to compensate the pro-oxidant impact of nitrite on meat proteins. This study provides insight on the action of curing agents on meat proteins during processing of fermented sausages. This chemistry background provides understanding of the potential influence of the oxidative and nitrosative damage to proteins on the quality of processed muscle foods. The study provides novel information on the impact of the combination of nitrite and ascorbate on the chemical deterioration of proteins and the influence on particular quality traits of fermented sausages. These data may be of interest for the design of cured muscle foods of enhanced quality. © 2014 Institute of Food Technologists®

A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products

Directory of Open Access Journals (Sweden)

Rui Liu

2016-09-01

Full Text Available Antioxidant peptides are gradually being accepted as food ingredients, supplemented in functional food and nutraceuticals, to positively regulate oxidative stress in the human body against lipid and protein oxidation. Meat muscle and meat by-products are rich sources of proteins and can be regarded as good materials for the production of bioactive peptides by use of enzymatic hydrolysis or direct solvent extraction. In recent years, there has been a growing number of studies conducted to characterize antioxidant peptides or hydrolysates derived from meat muscle and by-products as well as processed meat products, including dry-cured hams. Antioxidant peptides obtained from animal sources could exert not only nutritional value but also bioavailability to benefit human health. This paper reviews the antioxidant peptides or protein hydrolysates identified in muscle protein and by-products. We focus on the procedure for the generation of peptides with antioxidant capacity including the acquisition of crude peptides, the assessment of antioxidant activity, and the purification and identification of the active fraction. It remains critical to perform validation experiments with a cell model, animal model or clinical trial to eliminate safety concerns before final application in the food system. In addition, some of the common characteristics on structure-activity relationship are also reviewed based on the identified antioxidant peptides.

A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products.

Science.gov (United States)

Liu, Rui; Xing, Lujuan; Fu, Qingquan; Zhou, Guang-Hong; Zhang, Wan-Gang

2016-09-20

Antioxidant peptides are gradually being accepted as food ingredients, supplemented in functional food and nutraceuticals, to positively regulate oxidative stress in the human body against lipid and protein oxidation. Meat muscle and meat by-products are rich sources of proteins and can be regarded as good materials for the production of bioactive peptides by use of enzymatic hydrolysis or direct solvent extraction. In recent years, there has been a growing number of studies conducted to characterize antioxidant peptides or hydrolysates derived from meat muscle and by-products as well as processed meat products, including dry-cured hams. Antioxidant peptides obtained from animal sources could exert not only nutritional value but also bioavailability to benefit human health. This paper reviews the antioxidant peptides or protein hydrolysates identified in muscle protein and by-products. We focus on the procedure for the generation of peptides with antioxidant capacity including the acquisition of crude peptides, the assessment of antioxidant activity, and the purification and identification of the active fraction. It remains critical to perform validation experiments with a cell model, animal model or clinical trial to eliminate safety concerns before final application in the food system. In addition, some of the common characteristics on structure-activity relationship are also reviewed based on the identified antioxidant peptides.

Use of natural ingredients to control growth of Clostridium perfringens in naturally cured frankfurters and hams.

Science.gov (United States)

Jackson, Armitra L; Kulchaiyawat, Charlwit; Sullivan, Gary A; Sebranek, Joseph G; Dickson, James S

2011-03-01

A major concern for processed meats marketed as natural/organic is that they do not contain nitrite in concentrations known to be most effective for inhibiting foodborne pathogens. Supplemental treatments to increase the level and consistency of antimicrobial protection in these products may be important to provide consumers with the degree of safety that they have come to expect from conventionally cured meats. Therefore, the objective of this study was to identify and test ingredients that might improve processed meat product safety without altering their natural/organic status. Eight treatments of hams and frankfurters were prepared: (A) uncured control (typical ingredients except nitrite and nitrate); (B) conventionally cured control (erythorbate, nitrite, and a lactate-diacetate blend); (C) natural nitrate cure (including starter culture containing Staphylococcus carnosus); (D) natural nitrate cure (culture and natural antimicrobial A containing a vinegar, lemon, and cherry powder blend); (E) natural nitrate cure (culture and antimicrobial B containing a cultured sugar and vinegar blend); (F) natural nitrite cure without additional antimicrobials; (G) natural nitrite cure with natural antimicrobial A; and (H) natural nitrite cure with antimicrobial B. For the hams, treatments C, D, E, and H impacted growth of Clostridium perfringens to the same extent (P cured control (approximately 2 log less growth over time than uncured control). For frankfurters, treatments D, G, and H had an effect (approximately 1 log) on growth equivalent to that of the conventionally cured control (P cured meats have more potential for pathogen growth than conventionally cured products, but supplemental natural ingredients offer safety improvement.

Quality traits of fallow deer (Dama dama dry-cured hams

Directory of Open Access Journals (Sweden)

E. Piasentier

2011-03-01

Full Text Available Meat processing by drying, after salting or fermentation and before a long ripening period, is an ancient and widespread process, used to preserve meat from spoilage. Among the wide variety of dry meat products made in Europe, the most famous ones are made from pork (Italian and Spanish dry-cured hams, fermented sausages, but other interesting products are obtained from meat of different species: i.e., the “bresaola”, from bovine, horse, goat, etc. (Paleari et al., 2002. Deer meat and meat products are interesting in this picture, since they include the high degree of consumers’ appreciation for dried products and considering the growing interest for food obtained by natural husbandry and technology...

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%).

Enhancing nitrite inhibition of Clostridium botulinum with isoascorbate in perishable canned cured meat.

Science.gov (United States)

Tompkin, R B; Christiansen, L N; Shaparis, A B

1978-01-01

Addition of sodium isoascorbate to the formulation for perishable canned comminuted cured meat markedly enhanced the efficacy of nitrite against Clostridium botulinum. This effect was reproducible through a series of three tests. In one test it was found that the initial addition of 50 microgram of sodium nitrite per g plus isoascorbate was as effective as 156 microgram of sodium nitrite per g alone. PMID:341810

Sodium nitrite: the "cure" for nitric oxide insufficiency.

Science.gov (United States)

Parthasarathy, Deepa K; Bryan, Nathan S

2012-11-01

This process of "curing" food is a long practice that dates back thousands of years long before refrigeration or food safety regulations. Today food safety and mass manufacturing are dependent upon safe and effective means to cure and preserve foods including meats. Nitrite remains the most effective curing agent to prevent food spoilage and bacterial contamination. Despite decades of rigorous research on its safety and efficacy as a curing agent, it is still regarded by many as a toxic undesirable food additive. However, research within the biomedical science community has revealed enormous therapeutic benefits of nitrite that is currently being developed as novel therapies for conditions associated with nitric oxide (NO) insufficiency. Much of the same biochemistry that has been understood for decades in the meat industry has been rediscovered in human physiology. This review will highlight the fundamental biochemistry of nitrite in human physiology and highlight the risk benefit evaluation surrounding nitrite in food and meat products. Foods or diets enriched with nitrite can have profound positive health benefits. Copyright © 2012 Elsevier Ltd. All rights reserved.

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.

Meat and Meat Product Consumption among Infants in Latvia

Directory of Open Access Journals (Sweden)

Širina Inga

2017-12-01

Full Text Available Meat consumption during the first year of life is especially important to provide necessary iron requirements. The aim of the study was to assess meat and meat product consumption of Latvian infants during their first year of life, in relation to different factors. Data were collected by interview method using two types of questionnaires: food frequency questionnaires and food diary. The study included a representative sample of infants and toddlers from all regions of Latvia with a target sample of 560 participants. The study included 266 infants: 127 girls, 139 boys, aged from 0 to 12 month. Data were summarised using the Excel software and analysed using the SPSS software. For data analysis two age groups were created: 0–5.9 months and 6–12 months. Consumption was analysed by two parameters: frequency and amount per feeding. Meat products were defined as offal products, sausages, and meat in baby food. Meat was mainly consumed after 6 months of age and by 73% of infants (n = 107. Meat from baby food was consumed only after 6 months and by 23% (n = 34. Sausages and offal products were consumed after 6 months of age. Sausages were consumed by 18% (n = 28 and offal products by 11% (n = 16 of infants. Meat consumption for the majority of infants was introduced after 6 months and was in accordance with recommendations.

Salt intake, cured meat consumption, refrigerator use and stomach cancer incidence: A prospective cohort study (Netherlands)

NARCIS (Netherlands)

Brandt, P.A. van den; Botterweck, A.A.M.; Goldbohm, R.A.

2003-01-01

Objective: Many case-control studies have reported that salt and cured meat intake are positively, and refrigerator use is inversely, associated with stomach cancer risk. In the current prospective study these associations were evaluated. Methods: The Netherlands Cohort Study consisted of 120,852

Comparative analyses of the chemical and sensory parameters and consumer preference of a semi-dried smoked meat product (cabanossi) produced with warthog (Phacochoerus africanus) and domestic pork meat.

Science.gov (United States)

Swanepoel, Monlee; Leslie, Alison J; Hoffman, Louwrens C

2016-04-01

The study compared the chemical and sensory characteristics and consumer preference of a semi-dried, cured meat product, cabanossi, produced with warthog meat and with domestic pork. The warthog and pork cabanossi had similar total moisture (59.0%±2.07 and 54.3%±1.26) and protein (26.3%±2.20 and 24.2%±2.15) contents, while the warthog cabanossi was lower in total fat content (6.9%±1.01) compared to pork cabanossi (13.7%±1.77, P=0.007). Descriptive sensory analysis found that the warthog cabanossi appeared darker red (P=0.001) and less fatty (P=0.001), while the pork cabanossi had a higher overall pork flavour (P=0.001). There were no differences in consumer preference of the appearance and taste between the two types of cabanossi, while the majority of consumers (91%) supported the use of game meat in meat products. The study concluded that warthog meat can be used in processed products without compromising the associated technical or organoleptic properties. Copyright © 2015 Elsevier Ltd. All rights reserved.

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.

Sensory and physicochemical characteristics of salamis added with vegetable-based curing ingredients

Directory of Open Access Journals (Sweden)

Vicky Lilge Kawski

Full Text Available ABSTRACT: The aim of this study was to evaluate the sensory and physicochemical quality of colonial salamis added with vegetable-based curing ingredients as potential enhancers of quality products. Salamis were produced according to three treatments: (A Control: 0.1% curing salt; (B rosemary: 0.05% curing salt + 0.5% rosemary extract (RE; and (C RE+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery, nitrate and nitrite supplies, respectively + 0.5% of RE. No significant differences were observed (P>0.05 among the three treatments for dry matter (DM, crude protein (CP, ash, ether extract (EE and gross energy (GE. Sensory analysis was performed by applying the preference test and multiple comparison between the three treatments. Salamis added with vegetable-based curing ingredients were sensory equivalent to conventional level of curing salts. Vegetable extracts allowed the development of the sensory features of salami and did not interfere in the fermentation process. Results suggested that the extracts can serve as effective natural curing ingredients for the ripening process and cured meat color as well as adequate shelf-life replacing the commercial curing salts in meat and meat products. After 30 days of ripening, salami from the control treatment (conventional levels of nitrite and nitrate and the treatments with added vegetable-based curing ingredients and low nitrite and nitrate content (RE and RE + celery were equivalent in sensory quality.

Lipid stability in meat and meat products.

Science.gov (United States)

Morrissey, P A; Sheehy, P J; Galvin, K; Kerry, J P; Buckley, D J

1998-01-01

Lipid oxidation is one of the main factors limiting the quality and acceptability of meats and meat products. Oxidative damage to lipids occurs in the living animal because of an imbalance between the production of reactive oxygen species and the animal's defence mechanisms. This may be brought about by a high intake of oxidized lipids or poly-unsaturated fatty acids, or a low intake of nutrients involved in the antioxidant defence system. Damage to lipids may be accentuated in the immediate post-slaughter period and, in particular, during handling, processing, storage and cooking. In recent years, pressure to reduce artificial additive use in foods has led to attempts to increase meat stability by dietary strategies. These include supplementation of animal diets with vitamin E, ascorbic acid, or carotenoids, or withdrawal of trace mineral supplements. Dietary vitamin E supplementation reduces lipid and myoglobin oxidation, and, in certain situations, drip losses in meats. However, vitamin C supplementation appears to have little, if any, beneficial effects on meat stability. The effect of feeding higher levels of carotenoids on meat stability requires further study. Some studies have demonstrated that reducing the iron and copper content of feeds improves meat stability. Post-slaughter carnosine addition may be an effective means of improving lipid stability in processed meats, perhaps in combination with dietary vitamin E supplementation.

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.

S-shape relationship between customer satisfaction and willingness to pay premium prices for high quality cured pork products in Spain.

Science.gov (United States)

Cotes-Torres, Alejandro; Muñoz-Gallego, Pablo A; Cotes-Torres, José Miguel

2012-03-01

This paper explores 2 different probabilistic models explaining willingness to pay premium prices for high-quality cured products from the swine industry. Seven cured pork products (sausage, fuet, ham, loin, shoulder, salami and pepperoni) were studied in 9 food-stores in Valladolid, Spain. Consumers of the products were interviewed (686 completed surveys). It was found by using mixed effect statistical models that the relationship between willingness to pay a premium price and customer satisfaction had nonlinear behavior, following an S-shape with inverted slope which was the first empirical evidence of this type of behavior in meat products in real market conditions. It was also established that the interaction between satisfaction and current expenditure on the product was significant and indispensable for explaining consumers' willingness to pay premium price for cured pork products. Copyright © 2011 Elsevier Ltd. All rights reserved.

Development of dry-cured sausages using spent-hen meat: manufacturing practices and product physical, chemical and microbiological quality

Directory of Open Access Journals (Sweden)

K. Boodhoo

2015-06-01

No Salmonella was detected in any samples analyzed. Counts of Staphylococcus spp. were high with 104/g to 108/g at the end of the fermentation/drying period. L. plantarum counts increasedduring the first five days of fermentation from 4.9 to 8.7 log10 CFU/g and remained practically at this level for the rest of the drying period. There was unwanted mould growth on the cel­lulose casings as from day 3. In all cases, the sausages lacked the compactness typical of dry-cured sausages. The meat and fat particles in the final sausages were not uniformly distributed. This may be due to the low melting point of the fat thereby caus­ing smearing of fat particles. Overall, the potential of using spent-layer meat for the manu­facture of dry-fermented sausage was shown to be technologi­cally feasible. However there is a need to optimize the process­ing steps, especially with regard to the starter culture, and the temperature and relative humidity of fermentation/drying, to improve the safety and quality of the sausages.

Pre-cure freezing affects proteolysis in dry-cured hams.

Science.gov (United States)

Bañón, S; Cayuela, J M; Granados, M V; Garrido, M D

1999-01-01

Several parameters (sodium chloride, moisture, intramuscular fat, total nitrogen, non-protein nitrogen, white precipitates, free tyrosine, L* a* b* values and acceptability) related with proteolysis during the curing were compared in dry-cured hams manufactured from refrigerated and frozen/thawed raw material. Pre-cure freezing increased the proteolysis levels significantly (pcured meat, although it does not significantly affect the sensory quality of the dry-cured ham.

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.

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

Science.gov (United States)

2010-01-01

... Labeling § 317.300 Nutrition labeling of meat or meat food products. (a) Nutrition labeling shall be... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Nutrition labeling of meat or meat food products. 317.300 Section 317.300 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE...

Effect of Oregano Essential Oil and Aqueous Oregano Infusion Application on Microbiological Properties of Samarella (Tsamarella), a Traditional Meat Product of Cyprus

OpenAIRE

Beyza Ulusoy; Canan Hecer; Doruk Kaynarca; Şifa Berkan

2018-01-01

Different types of dried meat products manufactured by different drying and curing methods are very common and well-known with a long history all over the world. Samarella (tsamarella) is one of these products and is famous among traditionally produced meat products in Cypriot gastronomy. The aim of this study was to investigate the effect of oregano essential oil (OEO) and aqueous oregano infusion (AOI) applications on the microbiological properties of samarella. In order to carry out this s...

Combined effects of irradiation and conventional methods of meat preservation on pathogenic bacteria

International Nuclear Information System (INIS)

Szczawinski, J.

1987-03-01

Experiments were carried out to determine the effect of irradiation (3 O 2 6 kGy) on the probability of outgrowth and toxin production by C. botulinum types A, B and E in inoculated cured pork during simulated temperature abuse. In addition, to determine whether lowering nitrite concentration and/or decrease in the risk of botulimum hazard could be achieved by combination of less curing salt, pasteurization and low dose irradiation of meat. The results demonstrated that increasing irradiation dose (0, 3, 6 kGy) systematically reduced spoilage and probability of toxin production by C. botulimum in pasteurized samples of cured meat at each level of added nitrite (0, 50, 100, 156 mg/kg). The level of nitrite presently used in some canned, pasteurized, cured meats (156 mg/kg) could be reduced to 100 mg/kg without increase of botulism hazard by irradiation with a dose of 3kGy. Decrease of botulism hazard and reduction of nitrite added into the meat could be achieved by combination of curing with 100mg/kg NaNO 2 , pasteurization and irradiation with a dose of 6kGy

Strategies for designing novel functional meat products.

Science.gov (United States)

Arihara, Keizo

2006-09-01

In recent years, much attention has been paid to physiological functions of foods due to increasing concerns for health. Although there has been limited information of physiological functions of meat until recently, several attractive meat-based bioactive compounds, such as carnosine, anserine, l-carnitine, conjugated linoleic acid, have been studied. Emphasizing these activities is one possible approach for improving the health image of meat and developing functional meat products. This article provides potential benefits of representative meat-based bioactive compounds on human health and an overview of meat-based functional products. Strategies for designing novel functional meat products utilizing bioactive peptides and/or probiotic bacteria, is also discussed. This article focuses particularly on the possibility of meat protein-derived bioactive peptides, such as antihypertensive peptides. There are still some hurdles in developing and marketing novel functional meat products since such products are unconventional and consumers in many countries recognize meat and meat products to be bad for health. Along with accumulation of scientific data, there is an urgent need to inform consumers of the exact functional value of meat and meat products including novel functional foods.

Bioactive Compounds in Functional Meat Products

OpenAIRE

Ewelina Pogorzelska-Nowicka; Atanas G. Atanasov; Jarosław Horbańczuk; Agnieszka Wierzbicka

2018-01-01

Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional cons...

Environmental impacts of cultured meat production.

Science.gov (United States)

Tuomisto, Hanna L; de Mattos, M Joost Teixeira

2011-07-15

Cultured meat (i.e., meat produced in vitro using tissue engineering techniques) is being developed as a potentially healthier and more efficient alternative to conventional meat. Life cycle assessment (LCA) research method was used for assessing environmental impacts of large-scale cultured meat production. Cyanobacteria hydrolysate was assumed to be used as the nutrient and energy source for muscle cell growth. The results showed that production of 1000 kg cultured meat requires 26-33 GJ energy, 367-521 m(3) water, 190-230 m(2) land, and emits 1900-2240 kg CO(2)-eq GHG emissions. In comparison to conventionally produced European meat, cultured meat involves approximately 7-45% lower energy use (only poultry has lower energy use), 78-96% lower GHG emissions, 99% lower land use, and 82-96% lower water use depending on the product compared. Despite high uncertainty, it is concluded that the overall environmental impacts of cultured meat production are substantially lower than those of conventionally produced meat.

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

Science.gov (United States)

2010-01-01

... 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-product. All mule meat and animal food mule meat by-product inspected under this part shall be marked and...

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.

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.

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

International Nuclear Information System (INIS)

Chander, Ramesh

2014-01-01

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

Factors that predict consumer acceptance of enriched processed meats.

Science.gov (United States)

Shan, Liran C; Henchion, Maeve; De Brún, Aoife; Murrin, Celine; Wall, Patrick G; Monahan, Frank J

2017-11-01

The study aimed to understand predictors of consumers' purchase intention towards processed meat based functional foods (i.e. enriched processed meat). A cross-sectional survey was conducted with 486 processed meat consumers in spring 2016. Results showed that processed meats were perceived differently in healthiness, with sausage-type products perceived less healthy than cured meat products. Consumers were in general more uncertain than positive about enriched processed meat but differences existed in terms of the attitudes and purchase intention. Following regression analysis, consumers' purchase intention towards enriched processed meat was primarily driven by their attitudes towards the product concept. Perceived healthiness of existing products and eating frequency of processed meat were also positively associated with the purchase intention. Other factors such as general food choice motives, socio-demographic characteristics, consumer health and the consumption of functional foods and dietary supplements in general, were not significant predictors of the purchase intention for enriched processed meat. Copyright © 2017 Elsevier Ltd. All rights reserved.

Identifying ingredients that delay outgrowth of Listeria monocytogenes in natural, organic, and clean-label ready-to-eat meat and poultry products.

Science.gov (United States)

McDonnell, Lindsey M; Glass, Kathleen A; Sindelar, Jeffrey J

2013-08-01

The objective of this study was to identify ingredients that inhibit Listeria monocytogenes in natural, organic, or clean-label ready-to-eat meat and poultry products. Fourteen ingredients were screened in uncured (no-nitrate-or-nitrite-added), traditional-cured (156 ppm of purified sodium nitrite), cultured (alternative cured, natural nitrate source, and Staphylococcus carnosus), or preconverted (alternative cured, natural nitrite source) turkey slurries. Slurries were cooked, cooled, inoculated to yield 3 log CFU/ml L. monocytogenes, stored at 4°C, and tested weekly for 4 weeks. Three antimicrobial ingredients, 1.5 % vinegar-lemon-cherry powder blend, 2.5 % buffered vinegar, and 3.0 % cultured sugar-vinegar blend, were incorporated into alternative-cured ham and uncured roast beef and deli-style turkey breast. Controls included all three meat products without antimicrobial ingredients and a traditional-cured ham with 2.8 % sodium lactate-diacetate. Cooked, sliced products were inoculated with 3 log CFU/g L. monocytogenes, vacuum packed, and stored at 4 or 7°C, for up to 12 weeks. For control products without antimicrobial agents stored at 4°C, a 2-log L. monocytogenes increase was observed at 2 weeks for ham and turkey and at 4 weeks for roast beef. Growth (>1-log increase) in the sodium lactate-diacetate was delayed until week 6. Compared with the control, the addition of either vinegar-lemon-cherry powder blend or buffered vinegar delayed L. monocytogenes growth for an additional 2 weeks, while the addition of cultured sugar-vinegar blend delayed growth for an additional 4 weeks for both ham and turkey. The greatest L. monocytogenes delay was observed in roast beef containing any of the three antimicrobial ingredients, with no growth detected through 12 weeks at 4°C for all the treatments. As expected, L. monocytogenes grew substantially faster in products stored at 7°C than at 4°C. These data suggest that antimicrobial ingredients from a natural source

[Update on microbiological quality assurance meat and meat products in Morocco].

Science.gov (United States)

Rachidi, H; Latrache, H

2018-03-01

Food safety has become an absolute necessity in all countries. As a result, Morocco has taken several measures and actions to develop food safety and food-borne disease control. This study aimed to highlight the level of improvement in the quality assurance of meat and meat products in Morocco. It is based on a non-exhaustive review of the regulatory texts governing food safety in the country, as well as a statistical study on establishments of meat and meat products adopting a self-checking system and approved by the National Office of Sanitary Safety of Food. Morocco has introduced several laws and regulations requiring sanitary control of food products. Also, the number of establishments of meat and meat products adopting a system of self-control and approved by the National Office of Sanitary Safety of Food has improved significantly. It has increased from 58 in 2007 to 273 in 2016. The adoption of self-monitoring systems allows better access to international markets, improved quality of food products and a considerable reduction in microbial contamination. Copyright © 2018 Elsevier Masson SAS. All rights reserved.

Bioactive Compounds in Functional Meat Products.

Science.gov (United States)

Pogorzelska-Nowicka, Ewelina; Atanasov, Atanas G; Horbańczuk, Jarosław; Wierzbicka, Agnieszka

2018-01-31

Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional constituents were chosen: (i) fatty acids; (ii) minerals; (iii) vitamins; (iv) plant antioxidants; (v) dietary fibers; (vi) probiotics and (vii) bioactive peptides. Each of them is discussed in term of their impact on human health as well as some quality attributes of the final products.

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

Directory of Open Access Journals (Sweden)

Juni Sumarmono

2010-01-01

Full Text Available Spent ducks produce nutritive meat; however the meat possesses undesirable characteristics such as strong odor and tough. Hence, appropriate yet simple processing technologies need to be developed in order to maximize the use of duck meat. The experiment was conducted to evaluate functional characteristics of spent duck meat as raw material for the production of emulsion-type meat products, such as nugget and sausage. Chilled carcasses of 96 spent ducks were deboned manually, then mixed thoroughly and ground using a 5 mm diameter grinding plate. The ground meat was divided into 4 batches (group of treatments; one batch was treated with iced tap water (M1, one batch with 0.1% NaCl solution (M2, one batch with 0.5% NaHCO3 solution (M3, and one batch was left as is as control (M4. Variables measured were water holding capacity (WHC, pH, emulsion capacity and stability of the meat; and firmness and tenderness of the meat gel. Results showed that M1 meat has significantly higher WHC (less percentage of free water than control (M4, whereas M2 and M3 meat has similar WHC to control. Processing caused the ground duck meat to have significantly higher pH than control. The highest meat pH was observed in M3, followed by M2, M1 and control. Processing duck meat with iced tap water, NaCl or NaHCO3 produced significantly more tender meat gel compared to untreated meat (as is. Tenderness of meat gel of M3 was the most tender followed by M2 and M1. Similar results for meat gel firmness were observed. No significant differences were observed in term of emulsion capacity (expressed as ml oil/gr protein and ml oil/gr fresh meat, emulsion stability (expressed as ml oil and total liquid released per 100 gr emulsion, and cooking recovery (%. The study reported in this paper offers simple processing technologies to improve functional characteristics of spent duck meat to be use as raw material for the production of emulsion type meat products. (Animal Production 12

Myoglobins: the link between discoloration and lipid oxidation in muscle and meat

Directory of Open Access Journals (Sweden)

Jens K. S. Møller

2006-12-01

Full Text Available Aerobic metabolism changes rapidly to glycolysis post-mortem resulting in a pH-decrease during the transformation of muscle in to meat affecting ligand binding and redox potential of the heme iron in myoglobin, the meat pigment. The "inorganic chemistry" of meat involves (i redox-cycling between iron(II, iron(III, and iron(IV/protein radicals; (ii ligand exchange processes; and (iii spin-equilibra with a change in coordination number for the heme iron. In addition to the function of myoglobin for oxygen storage, new physiological roles of myoglobin are currently being discovered, which notably find close parallels in the processes in fresh meat and nitrite-cured meat products. Myoglobin may be characterized as a bioreactor for small molecules like O2, NO, CO, CO2, H2O, and HNO with importance in bio-regulation and in protection against oxidative stress in vivo otherwise affecting lipids in membranes. Many of these processes may be recognised as colour changes in fresh meat and cured meat products under different atmospheric conditions, and could also be instructive for teaching purposes.

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.

USE OF MEAT-BONE PASTE AS A PROTEIN SOURCE IN MEAT PRODUCT PRODUCTION

Directory of Open Access Journals (Sweden)

A. K. Kakimov

2016-01-01

Full Text Available In this paper, the results of the experimental research on developing the technology of a protein complex based on the meat-bone paste and protein-fat-blood emulsion are shown. The technological scheme of meat-bone paste production on the basis of complex grinding meat-bone raw material to bone particle size of 100 ∙10–6 m and further processing of bone particles using reagent, cheese whey, with pH 4,3 is presented. When studying the nutritive and biological value of the protein complex, it was established that the protein complex consisting of the food component from bone and protein-fat-blood emulsion could be used instead of the basic raw material in meat product production. The comparative analysis of the nutritive value of the protein complex and horse meat demonstrated the following results: the amino acid composition of the protein complex showed a balance of the essential amino acids and the high content of the essential amino acids which limit the biological value: lysine, leucine and threonine. The high content of polyunsaturated fatty acids was observed, which justified the biological value of the protein complex.

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

International Nuclear Information System (INIS)

Byun, M.-W.; Lee, J.-W.; Yook, H.-S.; Lee, K.-H.; Kim, H.-Y.

2002-01-01

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

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

Science.gov (United States)

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

2002-03-01

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

Improvement of organic meat products nutrition

OpenAIRE

Žilytė, Eglė

2016-01-01

The aim of the research: to improve the food value indicators of cold-smoked organic meat and implement the quality requirements, which are raised for a national meat products of the company X. To answer the purpose it has been created a new recipe for cold-smoked sausage and cold-smoked minced sausage by using the produced meat in the farm X. It has been evaluated the compliance of the national products quality with the index of food value of improved cold-smoked meat products. It has bee...

The use and control of nitrate and nitrite for the processing of meat products.

Science.gov (United States)

Honikel, Karl-Otto

2008-01-01

Nitrate and nitrite are used for the purpose of curing meat products. In most countries the use of both substances, usually added as potassium or sodium salts, is limited. Either the ingoing or the residual amounts are regulated by laws. The effective substance is nitrite acting primarily as an inhibitor for some microorganisms. Nitrite added to a batter of meat is partially oxidized to nitrate by sequestering oxygen - thus it acts as an antioxidant - a part of nitrite is bound to myoglobin, forming the heat stable NO-myoglobin, a part is bound to proteins or other substances in meat. Nitrate may be reduced to nitrite in raw meat products by microorganisms. As oxidation and reduction may occur the concentrations of nitrite plus nitrate in a product has to be controlled and measured especially if the residual amounts are regulated. This sum of both compounds is important for the human body. Intake of nitrate with food leads to its absorption over the digestive tract into the blood. In the oral cavity nitrate appears again where it is reduced to nitrite. With the saliva the nitrite is mixed with food, having the same effect as nitrite in a batter (inhibiting growth of some pathogenic microorganisms) and swallowed. In the stomach nitrite can eventually form carcinogenic nitrosamines in the acidic environment.

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.

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.

Effects of a soybean-free diet supplied to Italian heavy pigs on fattening performance, and meat and dry-cured ham quality

Directory of Open Access Journals (Sweden)

Luca Sardi

2012-10-01

Full Text Available The aim of this study was to investigate the effects of a diet containing non-conventional (i.e. alternative to soybean meal vegetable protein sources on fattening performance, and meat and dry-cured ham quality of heavy pigs. Fifty-six (Landrace x Large White castrated males with an initial average body weight of 50 kg were allocated to two experimental groups: a control group in which pigs received a traditional soybean meal-based diet, and a treatment group in which soybean meal was replaced by vegetable protein sources (i.e. sunflower meal, potato protein, corn gluten feed, faba beans and dehydrated alfalfa meal, mainly locally grown and not genetically modified. Pigs were slaughtered at approximately 160 kg body weight. Dietary treatment had no significant effect on fattening performance, or meat, fat or dry-cured ham properties. Results suggest that it is possible to feed heavy pigs a soybean-free diet without impairing fattening performance or the quality of meat and Italian PDO (Protected Designation of Origin hams.

BIOTECHNOLOGIES OF MEAT PRODUCTS MANUFACTURE. CURRENT STATE

Directory of Open Access Journals (Sweden)

Bal-Prilipko L. V.

2014-10-01

Full Text Available The analysis of literature and patents related to the possibilities of biotechnology for optimizing the domestic meat processing plants was the aim of the article. The analysis of the results of the use of biotechnological methods in the meat processing industry is given. The prospects for their implementation are evaluated. The main development strategy of technological meat processing to develop the methods of obtaining high quality and safe meat products is highlighted. Targeted use of special strains of microorganisms in production of functional meat products offers some opportunities. Thus, such action is associated with formation of the following specific dietary components: organic acids, bactericins, enzymes, vitamins and others. They promote to improve the sanitary microbiological, organoleptic, functional and technological parameters of meat products. Using of denitrifying microbial strains could reduce the residual content of sodium nitrite in the finished product, minimizing the possible carcinogenic and mutagenic impact of this compound on a human body, producing functional safe products while maintaining its high organoleptic characteristics.

Nitrite and Nitrate Content in Meat Products and Estimated Intake in Denmark From 1998 to 2006

DEFF Research Database (Denmark)

Leth, Torben; Fagt, Sisse; Nielsen, S.

2008-01-01

The content of nitrite and nitrate in cured meat products has been monitored in Denmark seven times between 1995 and 2006. The maximum permitted added amounts of sodium nitrite in Denmark (60 mg kg(-1) for most products up to 150 mg kg(-1) for special products) have not been exceeded, except...... period with levels varying between 6 and 20 mg sodium nitrite kg(-1) with sausages, meat for open sandwiches and salami-type sausages being the greatest contributors. The mean intake of sodium nitrate was around 1 mg day(-1), which is very low compared with the total intake of 61 mg day(-1). The mean...... group, only very few persons were responsible for the high intake. The conversion of nitrate to nitrite in the saliva and the degradation of nitrite during production and storage must also be considered when evaluating the intake of nitrite....

Molecular assay to fraud identification of meat products.

Science.gov (United States)

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

2014-01-01

Detection of species fraud in meat products is important for consumer protection and food industries. A molecular technique such as PCR method for detection of beef, sheep, pork, chicken, donkey, and horse meats in food products was established. The purpose of this study was to identification of fraud and adulteration in industrial meat products by PCR-RFLP assay in Iran. In present study, 224 meat products include 68 sausages, 48 frankfurters, 55 hamburgers, 33 hams and 20 cold cut meats were collected from different companies and food markets in Iran. Genomic DNA was extracted and PCR was performed for gene amplification of meat species using specific oligonucleotid primers. Raw meat samples are served as the positive control. For differentiation between donkey's and horse's meat, the mitochondrial DNA segment (cytochrome-b gene) was amplified and products were digested with AluI restriction enzyme. Results showed that 6 of 68 fermented sausages (8.82%), 4 of 48 frankfurters (8.33%), 4 of 55 hamburgers (7.27%), 2 of 33 hams (6.6%), and 1 of 20 cold cut meat (5%) were found to contain Haram (unlawful or prohibited) meat. These results indicate that 7.58% of the total samples were not containing Halal (lawful or permitted) meat and have another meat. These findings showed that molecular methods such as PCR and PCR-RFLP are potentially reliable techniques for detection of meat type in meat products for Halal authentication.

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.

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

OpenAIRE

Juni Sumarmono; Samsu Wasito

2010-01-01

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

9 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 with number of servings. 317.308 Section 317.308 Animals and Animal Products FOOD SAFETY AND INSPECTION... Nutrition Labeling § 317.308 Labeling of meat or meat food products with number of servings. The label of...

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...

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...... to be the main contributor to the costs (55%), followed by global warming (21%) and respiratory inorganics (18%). A viable option combining improvement measures in three aspects: feed use, manure management, and manure utilization, reduces the environmental costs by a factor of 1.4. This results in an equal size......, 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...

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.

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.

Thermal resistance of Listeria monocytogenes in sausage meat.

Science.gov (United States)

Farber, J M; Hughes, A; Holley, R; Brown, B

1989-01-01

The heat resistance of a mixture of 10 different strains of Listeria monocytogenes inoculated into ground meat and ground meat plus cure was examined. D-values for ground meat ranged from 1.01 min at 62 degrees C to 13.18 min at 56 degrees C. The D-values obtained for ground meat plus cure were approximately 5-8 fold times higher than those for ground meat alone. These results imply that rare meats and possibly some cooked fermented meats may not be heated adequately to inactivate Listeria.

Simultaneous determination of nitrite and nitrate residues in meat products marketed in Shiraz by high performance liquid chromatography

Directory of Open Access Journals (Sweden)

H Golkari

2012-08-01

Full Text Available Nitrite and nitrate are the key ingredients and play a multifunctional role in meat curing technology. Despite all of their desirable effects, the addition of nitrite to meat is the major cause of carcinogenic N-nitrosamines formation. In this study, the amount of residual nitrite and nitrate in meat products containing 61% to 80% meat were assessed. The samples were obtained at the fourth day of their production from Shiraz retails and analyzed using high performance liquid chromatography (HPLC. According to the results, the mean concentrations of residual nitrite and nitrate were estimated at 36.96 ± 7.38 and 85.81 ± 5.5 mg/kg in small-diameter (1.5-2 cm sausages. Meanwhile, in large-diameter (5.5-8 cm sausages the residues were estimated at 20.97 ± 3.28 and 124.85±5.3 mg/kg, respectively. In all analyzed samples, the residual nitrite level was found below the permitted level of 120 mg/kg which indicated the application of allowed concentrations of nitrite in such products. The mean values of residual nitrite and nitrate concentrations were statistically different (p

Healthier meat products as functional foods.

Science.gov (United States)

Decker, Eric A; Park, Yeonhwa

2010-09-01

A promising approach to improving health care would be to produce a healthier food supply as a preventive health care strategy. The food supply could be improved by producing functional foods that have nutritional profiles that are healthier than conventional products. However, production of functional foods is not always easily accomplished since they must also taste good, be convenient and reasonably priced so that consumers will regularly purchase and use the products. Meats have great potential for delivering important nutrients such as fatty acids, minerals, dietary fiber, antioxidants and bioactive peptides into the diet. However, to produce successful products with these ingredients, technologies must be developed to increase their stability and decrease their flavor impact on muscle foods. In addition, many regulatory hurdles must be overcome for the commercial production of meats with added nutrients. These include redefinition of standard of identities and policies that allow front of the package nutritional claims. Without these regulatory changes, production of healthier meat products won't become a reality since these products would not have a competitive advantage over unfortified meats.

Characteristics and consumer acceptance of healthier meat and meat product formulations-a review.

Science.gov (United States)

Hathwar, Swapna C; Rai, Amit Kumar; Modi, Vinod Kumar; Narayan, Bhaskar

2012-12-01

Awareness of health and nutrition has led to the development of "functional foods" which is a new approach to achieve healthier status thus reducing the risk of diseases. Meat has been highly exploited as a functional ingredient/food in recent years wherein meat has either been modified or incorporated into non meat products. Changing consumer demand has influenced the market for all types of meat. The development and marketing the functional foods can be, however, very challenging compared to the foods that conventionally have a high health image. This review gives the overall perception about importance of using meat/meat products as a functional food.

Effect of Packaging Method and Storage Time on Physicochemical Characteristics of Dry-Cured Pork Neck Products at 10°C

Directory of Open Access Journals (Sweden)

Il-Suk Kim

2014-11-01

Full Text Available Dry-cured pork neck samples were stored at 10°C for 90 days under vacuum packaging (VP or modified atmosphere packaging (MAP; 25% CO2+75% N2 conditions. The pH, moisture, water activity, total aerobic bacteria, and Enterobacteriaceae counts of dry-cured pork neck products with MAP were significantly lower than those with VP (p60 days of storage were lower than those at Day 1. In conclusion, despite presenting higher lipid oxidation, the samples stored in packages containing 25% CO2 for 90 days at 10°C have lower bacterial counts than vacuum-packed samples. Therefore, further studies should be performed on the packaging of dry-cured meat at adjusted concentrations of CO2.

Effect of L-glucose and D-tagatose on bacterial growth in media and a cooked cured ham product.

Science.gov (United States)

Bautista, D A; Pegg, R B; Shand, P J

2000-01-01

Cured meats such as ham can undergo premature spoilage on account of the proliferation of lactic acid bacteria. This spoilage is generally evident from a milkiness in the purge of vacuum-packaged sliced ham. Although cured, most hams are at more risk of spoilage than other types of processed meat products because they contain considerably higher concentrations of carbohydrates, approximately 2 to 7%, usually in the form of dextrose and corn syrup solids. Unfortunately, the meat industry is restricted with respect to the choice of preservatives and bactericidal agents. An alternative approach from these chemical compounds would be to use novel carbohydrate sources that are unrecognizable to spoilage bacteria. L-Glucose and D-tagatose are two such potential sugars, and in a series of tests in vitro, the ability of bacteria to utilize each as an energy source was compared to that of D-glucose. Results showed that both L-glucose and D-tagatose are not easily catabolized by a variety of lactic bacteria and not at all by pathogenic bacteria such as Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Bacillus cereus, and Yersinia enterocolitica. In a separate study, D-glucose, L-glucose, and D-tagatose were added to a chopped and formed ham formulation and the rate of bacterial growth was monitored. Analysis of data by a general linear model revealed that the growth rates of total aerobic and lactic acid bacteria were significantly (P D-tagatose than those containing L- or D-glucose. Levels of Enterobacteriaceae were initially low and these bacteria did not significantly (P D-tagatose at 10 degrees C was extended by 7 to 10 days. These results indicate that D-tagatose could deter the growth of microorganisms and inhibit the rate of spoilage in a meat product containing carbohydrates.

Candidate genes affecting fat deposition, carcass composition and meat quality traits in pigs

OpenAIRE

Gandolfi, Greta

2011-01-01

Pig meat quality is determined by several parameters, such as lipid content, tenderness, water-holding capacity, pH, color and flavor, that affect consumers’ acceptance and technological properties of meat. Carcass quality parameters are important for the production of fresh and dry-cure high-quality products, in particular the fat deposition and the lean cut yield. The identification of genes and markers associated with meat and carcass quality traits is of prime interest, for the possibilit...

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.

Determination of the viability of Toxoplasma gondii in cured ham using bioassay: influence of technological processing and food safety implications.

Science.gov (United States)

Bayarri, Susana; Gracia, María J; Lázaro, Regina; Pe Rez-Arquillué, Consuelo; Barberán, Montserrat; Herrera, Antonio

2010-12-01

Toxoplasmosis is a zoonotic disease caused by the protozoan Toxoplasma gondii and distributed worldwide. Ingestion of viable cysts from infected raw or undercooked meat is an important route of horizontal transmission of the parasite to humans. Little information is available concerning the effect of commercial curing on cysts of T. gondii. This study is the first in which the influence of processing of cured ham on the viability of T. gondii has been evaluated, using bioassay to assess the risk of infection from eating this meat product. Naturally infected pigs were selected for the study, and a mouse concentration bioassay technique was used to demonstrate viable bradyzoites of T. gondii in porcine tissues and hams. No viable parasites were found in the final product (14 months of curing) based on results of the indirect immunofluorescence assay and histological and PCR analyses. Our results indicate that the consumption of hams cured as described here poses an insignificant risk of acquiring toxoplasmosis. However, additional studies are required to evaluate the safety of ham products cured under different conditions of curing time, salt, and nitrite concentration.

Bioaccessibility of the Bioactive Peptide Carnosine during in Vitro Digestion of Cured Beef Meat.

Science.gov (United States)

Marcolini, Elena; Babini, Elena; Bordoni, Alessandra; Di Nunzio, Mattia; Laghi, Luca; Maczó, Anita; Picone, Gianfranco; Szerdahelyi, Emoke; Valli, Veronica; Capozzi, Francesco

2015-05-27

A bioactive compound is a food component that may have an impact on health. Its bioaccessibility, defined as the fraction released from the food matrix into the gastrointestinal tract during digestion, depends on compound stability, interactions with other food components, and supramolecular organization of food. In this study, the effect of pH on the bioaccessibility of the bioactive dipeptide carnosine was evaluated in two commercial samples of the Italian cured beef meat bresaola at two key points of digestion: before the gastric and after the duodenal phases. The digestion process was simulated using an in vitro static system, whereas capillary zone electrophoresis (CZE) and (1)H nuclear magnetic resonance (NMR) were used for quantitative analysis. The gap between the total carnosine content, measured by CZE, and its free diffusible fraction observable by NMR spectroscopy, was 11 and 19% for two independent bresaola products, where such percentages represent the fraction of carnosine not accessible for intestinal absorption because it was adsorbed to the food matrix dispersed in the digestion fluid.

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.

Additives In Meat and Poultry Products

Science.gov (United States)

... Fact Sheets / Additives in Meat and Poultry Products / Additives in Meat and Poultry Products Z7_0Q0619C0JGR010IFST1G5B10H3 ... Affairs Recalls and Public Health Alerts Regulatory Compliance Regulations, Directives and Notices Rulemaking ...

Microbiological quality and sensory evaluation of new cured products obtained from sheep and goat meat

OpenAIRE

Tolentino, Georgina Santos; Estevinho, Leticia M.; Pascoal, Ananias; Rodrigues, Sandra; Teixeira, A.

2017-01-01

The present work aims to study the effect of species and seasoning time on the physicochemical, microbiological and sensory characteristics of cured legs of sheep and goats. Three cure periods were used: two for sheep and one for goat legs. Legs of lamb were cured for 7 and 8 months whereas legs of goat were cured for 8 months only. Samples were evaluated regarding pH, water activity and indicators of food microbial q uality and safety. A trained panel carried out the sensory analysis, with a...

Ionizing energy treatment of meat and meat products

International Nuclear Information System (INIS)

Macfarlane, J.J.; Eustace, I.J.; Grau, F.H.

1983-01-01

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

Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering.

Science.gov (United States)

Cherroud, Sanâa; Cachaldora, Aida; Fonseca, Sonia; Laglaoui, Amin; Carballo, Javier; Franco, Inmaculada

2014-10-01

The objective of this work was to define a simple technological process for dry-cured Halal goat meat elaboration. The aims of this study were to analyze physicochemical parameters and to enumerate the microbial population at the end of the different manufacturing processes (two salting times and the addition of olive oil and paprika covering) on 36 units of meat product. A total of 532 strains were isolated from several selective culture media and then identified using classical and molecular methods. In general, salt effect and the addition of olive oil and paprika were significant for all the studied microbial groups as well as on NaCl content and water activity. Molecular analysis proves that staphylococci, especially Staphylococcus xylosus and Staphylococcus equorum, were the most common naturally occurring microbiota. The best manufacturing process would be obtained with a longer salting time and the addition of the olive oil and paprika covering. Copyright © 2014 Elsevier Ltd. All rights reserved.

Reduction of radioactive caesium in meat and fish by soaking

International Nuclear Information System (INIS)

Petaejae, E.; Puolanne, E.

1992-01-01

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

Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer.

Science.gov (United States)

Van Hecke, Thomas; Vossen, Els; Hemeryck, Lieselot Y; Vanden Bussche, Julie; Vanhaecke, Lynn; De Smet, Stefaan

2015-11-15

Uncured and nitrite-cured pork were subjected, raw, cooked (65 °C, 15 min) or overcooked (90 °C, 30 min), to an in vitro digestion model, which includes mouth, stomach, duodenum, and colon phases. Heating of uncured meat resulted in a pronounced increase in lipid and protein oxidation products throughout digestion. Nitrite-curing had an antioxidant effect during digestion, but this effect disappeared when the meat was overcooked, resulting in up to ninefold higher 4-hydroxy-2-nonenal concentrations compared with digested nitrite-cured raw and cooked pork. Colonic digesta contained significantly higher concentrations of the NOC-specific DNA adduct O(6)-carboxy-methylguanine when pork underwent a more intense heating procedure, independent of nitrite-curing, depending strongly on the fecal inoculum used. Since processed meats are usually nitrite-cured, the present study suggests that overcooking processed meat is likely to result in the formation of genotoxic compounds during digestion and should, therefore, be avoided. Copyright © 2015 Elsevier Ltd. All rights reserved.

Fetal programming in meat production.

Science.gov (United States)

Du, Min; Wang, Bo; Fu, Xing; Yang, Qiyuan; Zhu, Mei-Jun

2015-11-01

Nutrient fluctuations during the fetal stage affects fetal development, which has long-term impacts on the production efficiency and quality of meat. During the early development, a pool of mesenchymal progenitor cells proliferate and then diverge into either myogenic or adipogenic/fibrogenic lineages. Myogenic progenitor cells further develop into muscle fibers and satellite cells, while adipogenic/fibrogenic lineage cells develop into adipocytes, fibroblasts and resident fibro-adipogenic progenitor cells. Enhancing the proliferation and myogenic commitment of progenitor cells during fetal development enhances muscle growth and lean production in offspring. On the other hand, promoting the adipogenic differentiation of adipogenic/fibrogenic progenitor cells inside the muscle increases intramuscular adipocytes and reduces connective tissue, which improves meat marbling and tenderness. Available studies in mammalian livestock, including cattle, sheep and pigs, clearly show the link between maternal nutrition and the quantity and quality of meat production. Similarly, chicken muscle fibers develop before hatching and, thus, egg and yolk sizes and hatching temperature affect long-term growth performance and meat production of chicken. On the contrary, because fishes are able to generate new muscle fibers lifelong, the impact of early nutrition on fish growth performance is expected to be minor, which requires further studies. Copyright © 2015 Elsevier Ltd. All rights reserved.

Geriatric dietary meat-based products

OpenAIRE

Kuzelov, Aco; Agunova, Larisa

2016-01-01

The contemporary nutrition pattern referring to different age groups of the population does not meet quantitative and qualitative requirements. In Ukraine the manufacture of geriatric meat-based dietary products is underdeveloped. Therefore, the development of healthy and functional foods is the priority objective for the food industry. The research is devoted to considering the possibility of using quail meat, wheat germ flakes and walnut oil in the production process of the sausages for ...

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.

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

International Nuclear Information System (INIS)

Lee, Ju Woon; Kim, Wang Geun; Kim, Kyong Su; Yook, Hong Sun; Kim, Cheon Jei

2008-01-01

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

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.

Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste.

Science.gov (United States)

Bázan-Lugo, Eduardo; García-Martínez, Ignacio; Alfaro-Rodríguez, Rosa Hayde; Totosaus, Alfonso

2012-06-01

Nitrite is a key ingredient the manufacture of meat products, forming a stable pink color characteristic of cured products, retarding the development of rancidity and off-odors and flavors during storage, and preventing microbial growth. The negative aspects of nitrite and the demands for healthy foods result in the need to reduce nitrite in cured meat products. Paprika or tomato has been employed as natural pigments in meat products. The objective of this work was to determine the effect of incorporating paprika powder or tomato paste on the texture, rancidity and instrumental and sensory color compensation in nitrite-reduced meat batters. Addition of tomato paste improved moisture content, resulting in harder but less cohesive samples as compared to control and paprika-containing meat batters. Color characteristics of reduced nitrite samples obtained higher a* red coloration (8.9 for paprika and 7.7-8.0 for tomato paste), as compared to control samples (5.65). Instrumental color was low in control samples, with high values for tomato paste and paprika samples. Nonetheless, tomato paste used to compensate color in nitrite-reduced meat batters was ranked closer to the control sample in sensory evaluation. Color characteristics-instrumental and sensory-in these kinds of meat products were enhanced by the addition of 2.5-3.0% of tomato paste, presenting results close to the non-reduced nitrite control. Similarly, antioxidant components of tomato paste or paprika reduced lipid oxidation. Nitrite reduction from 150 to 100 ppm could be achieved employing tomato paste as a natural pigment to improve color and texture. Copyright © 2011 Society of Chemical Industry.

Antimicrobial Peptides of Meat Origin - An In silico and In vitro Analysis.

Science.gov (United States)

Keska, Paulina; Stadnik, Joanna

2017-01-01

The aim of this study was to evaluate the antimicrobial activity of meat protein-derived peptides against selected Gram-positive and Gram-negative bacteria. The in silico and in vitro approach was combined to determine the potency of antimicrobial peptides derived from pig (Sus scrofa) and cow (Bos taurus) proteins. The in silico studies consisted of an analysis of the amino acid composition of peptides obtained from the CAMPR database, their molecular weight and other physicochemical properties (isoelectric point, molar extinction coefficient, instability index, aliphatic index, hydropathy index and net charge). The degree of similarity was estimated between the antimicrobial peptide sequences derived from the slaughtered animals and the main meat proteins. Antimicrobial activity of peptides isolated from dry-cured meat products was analysed (in vitro) against two strains of pathogenic bacteria using the disc diffusion method. There was no evidence of growthinhibitory properties of peptides isolated from dry-cured meat products against Escherichia coli K12 ATCC 10798 and Staphylococcus aureus ATCC 25923. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

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.

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.

Protein-carbohydrate supplements in the production of meat products

Directory of Open Access Journals (Sweden)

I. N. Tolpigina

2013-01-01

Full Text Available Rationality of the use of protein-carbohydrate additive in the technology of meat products was justified. The capability of the fiber to stabilizate properties of meat systems was investigated. There was established permissible limits of the use of additives in prescription solutions in the production of sausage products of a various price level according to the criterion of biological values. The trial production of sausage products was held. By the methods of mathematical statistics were optimized compositions of protein-polysaccharide additives.

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.

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)

Household demand elasticities for meat products in Uruguay

Directory of Open Access Journals (Sweden)

Bruno A. Lanfranco

2014-01-01

Full Text Available 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 (deboned 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 disaggregated 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.

In vitro meat production system: why and how?

OpenAIRE

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

2015-01-01

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 th...

9 CFR 319.105 - “Ham patties,” “Chopped ham,” “Pressed ham,” “Spiced ham,” and similar products.

Science.gov (United States)

2010-01-01

... MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Cured Meats, Unsmoked and Smoked § 319.105 “Ham patties,” “Chopped ham... of cured pork product Minimum meat PFF percentage 1 Product name and qualifying statements “Ham...

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

Multiplex-PCR As a Rapid and Sensitive Method for Identification of Meat Species in Halal-Meat Products.

Science.gov (United States)

Alikord, Mahsa; Keramat, Javad; Kadivar, Mahdi; Momtaz, Hassan; Eshtiaghi, Mohammad N; Homayouni-Rad, Aziz

2017-01-01

Species identification and authentication in meat products are important subjects for ensuring the health of consumers. The multiplex-PCR amplification and species- specific primer set were used for the identification of horse, donkey, pig and other ruminants in raw and processed meat products. Oligonucleotid primers were designed and patented for amplification of species-specific mitochondrial DNA sequences of each species and samples were prepared from binary meat mixtures. The results showed that meat species were accurately determined in all combinations by multiplex-PCR, and the sensitivity of this method was 0.001 ng, rendering this technique open to and suitable for use in industrial meat products. It is concluded that more fraud is seen in lower percentage industrial meat products than in higher percentage ones. There was also more fraud found in processed products than in raw ones. This rapid and useful test is recommended for quality control firms for applying more rigorous controls over industrial meat products, for the benefit of target consumers. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities.

Science.gov (United States)

Sánchez Mainar, María; Leroy, Frédéric

2015-11-06

The cured colour of European raw fermented meats is usually achieved by nitrate-into-nitrite reduction by coagulase-negative staphylococci (CNS), subsequently generating nitric oxide to form the relatively stable nitrosomyoglobin pigment. The present study aimed at comparing this classical curing procedure, based on nitrate reductase activity, with a potential alternative colour formation mechanism, based on nitric oxide synthase (NOS) activity, under different acidification profiles. To this end, meat models with and without added nitrate were fermented with cultures of an acidifying strain (Lactobacillus sakei CTC 494) and either a nitrate-reducing Staphylococcus carnosus strain or a rare NOS-positive CNS strain (Staphylococcus haemolyticus G110), or by relying on the background microbiota. Satisfactory colour was obtained in the models prepared with added nitrate and S. carnosus. In the presence of nitrate but absence of added CNS, however, cured colour was only obtained when L. sakei CTC 494 was also omitted. This was ascribed to the pH dependency of the emerging CNS background microbiota, selecting for nitrate-reducing Staphylococcus equorum strains at mild acidification conditions but for Staphylococcus saprophyticus strains with poor colour formation capability when the pH decrease was more rapid. This reliance of colour formation on the composition of the background microbiota was further explored by a side experiment, demonstrating the heterogeneity in nitrate reduction of a set of 88 CNS strains from different species. Finally, in all batches prepared with S. haemolyticus G110, colour generation failed as the strain was systematically outcompeted by the background microbiota, even when imposing milder acidification profiles. Thus, when aiming at colour formation through CNS metabolism, technological processing can severely interfere with the composition and functionality of the meat-associated CNS communities, for both nitrate reductase and NOS activities

INTERRELATIONSHIP BETWEEN TEMPERATURE AND SODIUM CHLORIDE ON GROWTH OF LACTIC ACID BACTERIA ISOLATED FROM MEAT-CURING BRINES.

Science.gov (United States)

GOLDMAN, M; DEIBEL, R H; NIVEN, C F

1963-05-01

Goldman, Manuel (American Meat Institute Foundation, Chicago, Ill.), R. H. Deibel, and C. F. Niven, Jr. Interrelationship between temperature and sodium chloride on growth of lactic acid bacteria isolated from meat-curing brines. J. Bacteriol. 85:1017-1021. 1963.-An elevation of the temperature limit for growth of some Pediococcus homari (Gaffkya homari) and motile Lactobacillus strains could be effected by the addition of sodium chloride to the growth medium. At the optimal temperature for growth, sodium chloride was stimulatory, and as the temperature of incubation was increased a mandatory requirement for sodium chloride was manifested. At the optimal temperature for growth (30 C), the highest sodium chloride concentrations were tolerated; as the temperature was increased, this tolerance decreased, although the optimal sodium chloride concentration increased. No other substances were found that would replace the sodium chloride requirement at higher temperatures of incubation.

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

Science.gov (United States)

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

2014-05-01

Ingestion of raw or undercooked meat is a potential source of human toxoplasmosis. The aim of this study was to determine the viability of Toxoplasma gondii cysts in vacuum packed (VP) goat meat and in dry fermented sausages (DFS), and evaluate certain physical and chemical parameters, like water activity (aw), pH value, content of salt, dry matter and fat. A portion of muscle tissue from experimentally infected animals was used for production of VP meat with or without addition of 2.5% curing salt, and stored at 4 °C or at -20 °C. Results of bioassay showed that, samples of vacuum packed Toxoplasma positive meat without salt addition were alive after six weeks at 4 °C. Incubation at -20 °C supported the viability after 3 h, but not after 4 h. After 7 days in 2.5% of curing salt, samples of T. gondii VP goat meat were still viable, but not after 14 days at 4 °C. All the DFS samples were not positive for infective cysts which mean that, they do not pose a risk of T. gondii transmission. These data suggest that vacuum packaging increases the survival of T. gondii cysts. Copyright © 2013 Elsevier Ltd. All rights reserved.

Nutritional value and fatty acid composition of some traditional Argentinean meat sausages

OpenAIRE

Mara Cristina Romero; Ana María Romero; Mirtha Marina Doval; Maria Alicia Judis

2013-01-01

The aim of this work was to determine the nutritional composition (moisture, protein, carbohydrates, and total fat) of meat products elaborated in the northeast of Argentina, analyzing fatty acids composition, PUFA/SFA ratio, n-6/n-3 relation, and CLA content. Thirty traditional meat products from different processes were used. Samples were classified into 4 different categories as follows: salamín (dry cured and fermented sausage), chorizos (raw sausage), chorizo ahumado (cooked and smoked s...

Meat mixture detection in Iberian pork sausages.

Science.gov (United States)

Ortiz-Somovilla, V; España-España, F; De Pedro-Sanz, E J; Gaitán-Jurado, A J

2005-11-01

Five homogenized meat mixture treatments of Iberian (I) and/or Standard (S) pork were set up. Each treatment was analyzed by NIRS as a fresh product (N=75) and as dry-cured sausage (N=75). Spectra acquisition was carried out using DA 7000 equipment (Perten Instruments), obtaining a total of 750 spectra. Several absorption peaks and bands were selected as the most representative for homogenized dry-cured and fresh sausages. Discriminant analysis and mixture prediction equations were carried out based on the spectral data gathered. The best results using discriminant models were for fresh products, with 98.3% (calibration) and 60% (validation) correct classification. For dry-cured sausages 91.7% (calibration) and 80% (validation) of the samples were correctly classified. Models developed using mixture prediction equations showed SECV=4.7, r(2)=0.98 (calibration) and 73.3% of validation set were correctly classified for the fresh product. These values for dry-cured sausages were SECV=5.9, r(2)=0.99 (calibration) and 93.3% correctly classified for validation.

Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat.

Science.gov (United States)

Drabik-Markiewicz, G; Dejaegher, B; De Mey, E; Kowalska, T; Paelinck, H; Vander Heyden, Y

2011-06-15

The influence of biogenic amines (i.e. putrescine, cadaverine, spermidine and spermine) on the N-nitrosamine formation in heated cured lean meat was studied in the presence or absence of sodium nitrite and at different meat processing temperatures. Experimental evidence was produced using gas chromatography with thermal energy analysis detection (GC-TEA). Concentration of N-nitrosamines was modelled as a function of the temperature and the nitrite concentration for two situations, i.e. presence or absence of added biogenic amines to the meat. The significance of the influence of the changing parameters was evaluated by ANOVA (Analysis of Variance). It was found that higher processing temperatures and higher added amounts of sodium nitrite increase the yields of N-nitrosodimethylamine (NDMA) and N-nitrosopiperidine (NPIP). Spermidine and putrescine amplify the formation of NDMA, but spermine and cadeverine do not influence the formation of this N-nitrosamine. Spermidine and cadeverine cause a significant increase of NPIP. Beside N-nitrosopyrrolidine (NPYR) in some rare cases, no other volatile N-nitrosamines are detected. Copyright © 2010 Elsevier Ltd. All rights reserved.

Microbial analysis of meat and meat products sold in fast food ...

African Journals Online (AJOL)

The present study was carried out to investigate the rate of microbial contamination of ready-to-eat meat and meat products sold in different fast food restaurants in Aba. This study was carried out between June and August, 2015. Samples were collected aseptically from five fast food restaurants using sterile polythene bags.

Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

OpenAIRE

Hathwar, Swapna C.; Rai, Amit Kumar; Modi, Vinod Kumar; Narayan, Bhaskar

2011-01-01

Awareness of health and nutrition has led to the development of “functional foods” which is a new approach to achieve healthier status thus reducing the risk of diseases. Meat has been highly exploited as a functional ingredient/food in recent years wherein meat has either been modified or incorporated into non meat products. Changing consumer demand has influenced the market for all types of meat. The development and marketing the functional foods can be, however, very challenging compared t...

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.

BIOTECHNOLOGIES OF MEAT PRODUCTS MANUFACTURE. CURRENT STATE

OpenAIRE

Bal-Prilipko L. V.; Leonova B. I.

2014-01-01

The analysis of literature and patents related to the possibilities of biotechnology for optimizing the domestic meat processing plants was the aim of the article. The analysis of the results of the use of biotechnological methods in the meat processing industry is given. The prospects for their implementation are evaluated. The main development strategy of technological meat processing to develop the methods of obtaining high quality and safe meat products is highlighted. Targeted use of spe...

The potential of vancomycin-resistant enterococci to persist in fermented and pasteurised meat products.

Science.gov (United States)

Houben, J H

2003-11-15

Experiments with 148 isolates of vancomycin-resistant enterococci (VRE) were performed to assess their potential to persist and grow in fermented sausages and pasteurised meat products. All strains were meat isolates and Van-type A, except a single VanC1 strain. In total, 143 strains of Enterococcus faecium were involved. Eight selected strains were examined for their potential to grow at high salt and nitrite levels and at reduced pH. The same isolates were used in experiments with fermented sausages. All available strains were subjected to heating tests in meat suspensions with added curing ingredients. All but one of the eight tested isolates grew at pH 4.0 in tryptone soya broth (TSB). With the combination of 8% w/w NaCl, 400 ppm NaNO2 and 0.5% w/w glucose in the meat suspension, all isolates grew at 37 degrees C, whereas none grew at 7 degrees C even after 56 days. With the addition of 10% w/w NaCl, 200 ppm NaNO2 and 0.5% w/w glucose, still one E. faecium isolate grew at 37 degrees C, although very slowly. Overall, the strains tolerated high salt and nitrite concentrations and reduced pH very well, even beyond levels applied in the regular production of fermented and/or pasteurised meat products. The tested strains could be isolated after the fermentation and further ripening of "boerenmetworst" and "snijworst". Overall, their colony counts decreased on average about 1 log-unit over a period of 60 days after batter manufacture. All 148 isolates demonstrated a relatively weak thermal resistance compared to results for selected vancomycin-sensitive enterococci strains reported in the literature and to results collected under identical experimental conditions in this laboratory. None of the strains (log inoculation level about 5-6 ml(-1) for each isolate) could be cultured after heating at 70 degrees C for 10 min.

Effect of Oregano Essential Oil and Aqueous Oregano Infusion Application on Microbiological Properties of Samarella (Tsamarella), a Traditional Meat Product of Cyprus.

Science.gov (United States)

Ulusoy, Beyza; Hecer, Canan; Kaynarca, Doruk; Berkan, Şifa

2018-03-21

Different types of dried meat products manufactured by different drying and curing methods are very common and well-known with a long history all over the world. Samarella (tsamarella) is one of these products and is famous among traditionally produced meat products in Cypriot gastronomy. The aim of this study was to investigate the effect of oregano essential oil (OEO) and aqueous oregano infusion (AOI) applications on the microbiological properties of samarella. In order to carry out this study, traditional methods were followed for experimental production of samarella. As a result of this study, five percent OEO application was found to be more effective to reduce microbiological counts but this ratio of OEO application was not accepted by panelists. According to all microbiological results correlated with the sensorial scores, it is concluded that one percent OEO application can be used for samarella production as an alternative preservative method.

Effect of Oregano Essential Oil and Aqueous Oregano Infusion Application on Microbiological Properties of Samarella (Tsamarella, a Traditional Meat Product of Cyprus

Directory of Open Access Journals (Sweden)

Beyza Ulusoy

2018-03-01

Full Text Available Different types of dried meat products manufactured by different drying and curing methods are very common and well-known with a long history all over the world. Samarella (tsamarella is one of these products and is famous among traditionally produced meat products in Cypriot gastronomy. The aim of this study was to investigate the effect of oregano essential oil (OEO and aqueous oregano infusion (AOI applications on the microbiological properties of samarella. In order to carry out this study, traditional methods were followed for experimental production of samarella. As a result of this study, five percent OEO application was found to be more effective to reduce microbiological counts but this ratio of OEO application was not accepted by panelists. According to all microbiological results correlated with the sensorial scores, it is concluded that one percent OEO application can be used for samarella production as an alternative preservative method.

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.

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.

Physicochemical properties of meat of ducks of mulberries in modern technologies of meat products

Directory of Open Access Journals (Sweden)

R. F. Galin

2017-01-01

Full Text Available The article presents the results of studying the chemical composition of mullards duck meat in comparison with the ducks of the Beijingg white breed and musk ducks. The chemical analysis results allow us to note the high moisture content for mullard duck meat. The low fat content for white and red mullard duck meat opens up wide opportunities for the development of an assortment of meat products with a functional orientation. The limited amino acids are determined. The total number of essential amino acids in the mullard duck meat is higher than in musk (by 1.02 g / 100 g protein and Beijingg (by 0.86 g / 100 g protein, which indicates a higher biological value. The limiting amino acid is methionine and cysteine. The article presents the results of the raw material aroma assessment using the "MAG 8" - "electronic nose" analyzer. The content of easily volatile compounds in the equilibrium gas phase for samples of muscle and fat tissue from ducks of different breeding was compared and evaluated. The most informative in the matrix are sensors with films of polydiethylene glycol succinate, polyvinylpyrrolidone, polyethylene glycol PEG-2000, 18-crown-6, trioctylphosphine oxidase, which show maximum sensitivity to polar and nitrogen-containing compounds, aromatic hydrocarbons. This is explained by the fact that the easily volatile fraction of both meat and fat of the samples under study is represented by a variety of organic compounds of different concentrations. Such a variety of substances can be perceived by tasters as "a noticeable smell, difficult". In accordance with the results obtained, we concluded that the aroma of muscle and fat tissue of mulard ducks is more intense, more saturated than the Beijingg duck. The obtained data on the chemical composition indicate possible dietary properties of meat of ducks of mullards. The rich, pronounced aroma of muscle and fatty tissue causes high organoleptic parameters of the finished product, which is

CONSOLIDATED COST ACCOUNTING AT MEAT AND FAT PRODUCTION: METHODOLOGY AND PRACTICE

Directory of Open Access Journals (Sweden)

Volodymyr Kushnir

2017-08-01

Full Text Available Aim of the article is to study and improve methods of consolidated cost accounting at meat and fat production to obtain detailed information about production costs and to find ways to reduce the cost of meat production. It is offered to account expenses at meat and fat department for individual production areas that will receive detailed information for the purposes of control, analysis, calculation and reporting. For expedient budgeting activities of each structural unit of meat and fat production and for needs to saving production is proposed to reflect the costs of each production plant to separate groups of analytical accounts. Key words: consolidated accounting, production costs of meat and fat production, cost accounting.

Occurrence of Salmonella in retail beef and related meat products in Zaria, Nigeria

DEFF Research Database (Denmark)

Tafida, S.Y.; Kabir, J.; Kwaga, J.K.P.

2013-01-01

Salmonella is among the most important food borne pathogens worldwide contaminating a wide range of animal products including meat products. Human illnesses due to this pathogen are attributed to poor biosecurity in production, improper processing and handling of meat and meat products....... This is more likely where surveillance and regulatory control is weak. There is however limited information on the occurrence of these pathogens in foods in Nigeria. The extent of contamination of retail-beef and related meat products with Salmonellae in Zaria was evaluated. A total of 435 retailed beef...... and related meat products consisting of muscle meat, offal and processed meat products were tested for the presence of Salmonella species. Sample types included raw meat, ‘suya’ (roasted meat), ‘balangu’ (barbequed meat), ‘Kilishi’ (spiced sun dried meat) and ‘dambu’ (shredded fried meat). Samples were...

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.

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.

Radiation cured coatings for high performance products

International Nuclear Information System (INIS)

Parkins, J.C.; Teesdale, D.H.

1984-01-01

Development over the past ten years of radiation curable coating and lacquer systems and the means of curing them has led to new products in the packaging, flooring, furniture and other industries. Solventless lacquer systems formulated with acrylates and other resins enable high levels of durability, scuff resistance and gloss to be achieved. Ultra violet and electron beam radiation curing are used, the choice depending on the nature of the coating, the product and the scale of the operation. (author)

Scope of millet grains as an extender in meat products.

Science.gov (United States)

Talukder, Suman; Sharma, B D

2015-01-01

India stood first for millet production in the world and plays a significant role in meat production and consumption too. To meet the demand of health conscious consumers for healthy and nutritious meat food item, the incorporation of millet grains and its byproducts to the meat products by the processors can serve the purpose. The multidimensional positive nutritional and functional characteristics millet grain not only improve the acceptability of the meat products but also increase its own demand as a main coarse food grain in competition to the wheat and rice over the world.

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.

Development and assessment of healthy properties of meat and meat products designed as functional foods.

Science.gov (United States)

Olmedilla-Alonso, Begoña; Jiménez-Colmenero, Francisco; Sánchez-Muniz, Francisco J

2013-12-01

This review deals with the two major aspects to be considered in the context of meat-based functional foods and human health. One involves the different strategies used to improve (increase or reduce) the presence of bioactive (healthy and unhealthy) compounds in meat and meat products in order to develop potential meat-based functional foods; these strategies are basically concerned with animal production practices, meat processing and storage, distribution and consumption conditions. Since the link between the consumption of those foods and their potentially beneficial effects (improving health and/or reducing the risk of several chronic diseases) needs to be demonstrated scientifically, the second aspect considered is related to intervention studies to examine the functional capacity of meat-based potentially functional foods in humans, discussing how the functionality of a food can be assessed in terms of its effects on health in relation to both target body functions and risk factors. Copyright © 2013 Elsevier Ltd. All rights reserved.

Market Driving to Develop Rabbit Meat Products in Indonesia

OpenAIRE

Atien Priyanti; Yono Cahyo Rahadjo

2012-01-01

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 ferti...

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.

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.

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.

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.

Metabonomics profiling of marinated meat in soy sauce during processing.

Science.gov (United States)

Yang, Yang; Ye, Yangfang; Pan, Daodong; Sun, Yangying; Wang, Ying; Cao, Jinxuan

2018-03-01

Marinated meat in soy sauce is one of the most popular traditional cured meat products in China. Its taste quality is directly related to primary and secondary metabolites. Herein, the change of metabolite composition of marinated meat in soy sauce during processing was systematically characterised using 1 H NMR and multivariate data analysis. The marinated meat in soy sauce metabonome was dominated by 26 metabolites, including amino acids, sugars, organic acids, nucleic aides and their derivatives. PC1 and PC2 explained a total of 78.6% and 16.6% of variables, respectively. Amino acids, sugars, acetate, succinate, uracil and inosine increased during marinating, while lactate, creatine, inosine-5'-monophosphate (5'-IMP) and anserine decreased (P meat in soy sauce during the late stage of dry-ripening. These findings indicated that the potential of NMR-based metabonomics is of importance for taste quality of marinated meat in soy sauce, which could contribute to a better understanding of the changes of taste compounds in meat products during processing. Shortening the dry-ripening period could be considered to improve the taste quality. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance.

Science.gov (United States)

Hoek, Annet C; Luning, Pieternel A; Weijzen, Pascalle; Engels, Wim; Kok, Frans J; de Graaf, Cees

2011-06-01

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 beliefs towards meat and meat substitutes were compared between non-users (n=324), light/medium-users (n=133) and heavy-users of meat substitutes (n=96). Consumer acceptance was largely determined by the attitudes and beliefs towards meat substitutes and food neophobia. Key barriers for non-users and light/medium-users were the unfamiliarity with meat substitutes and the lower sensory attractiveness compared to meat. In addition, non-users had a higher tendency to avoid new foods. Hence, the less consumers were using meat substitutes, the more they wanted these products to be similar to meat. Although non-users and light/medium-users did recognize the ethical and weight-control aspects of meat substitutes, this was obviously less relevant to them. Actually, only heavy-users had high motivations to choose ethical foods, which explains their choice for meat substitutes. In order to make meat substitutes more attractive to meat consumers, we would not recommend to focus on communication of ethical arguments, but to significantly improve the sensory quality and resemblance to meat. Copyright © 2011 Elsevier Ltd. All rights reserved.

Control of the dehydration process in production of intermediate-moisture meat products: a review.

Science.gov (United States)

Chang, S F; Huang, T C; Pearson, A M

1996-01-01

IM meat products are produced by lowering the aw to 0.90 to 0.60. Such products are stable at ambient temperature and humidity and are produced in nearly every country in the world, especially in developing areas where refrigeration is limited or unavailable. Traditionally IM meats use low cost sources of energy for drying, such as sun drying, addition of salt, or fermentation. Products produced by different processes are of interest since they do not require refrigeration during distribution and storage. Many different IM meat products can be produced by utilizing modern processing equipment and methods. Production can be achieved in a relatively short period of time and their advantages during marketing and distribution can be utilized. Nevertheless, a better understanding of the principles involved in heat transfer and efficiency of production are still needed to increase efficiency of processing. A basic understanding of the influence of water vapor pressure and sorption phenomena on water activity can materially improve the efficiency of drying of IM meats. Predrying treatments, such as fermentation and humidity control, can also be taken advantage of during the dehydration process. Such information can lead to process optimization and reduction of energy costs during production of IM meats. The development of sound science-based methods to assure the production of high-quality and nutritious IM meats is needed. Finally, such products also must be free of pathogenic microorganisms to assure their success in production and marketing.

Irradiation of poultry meat and its products

International Nuclear Information System (INIS)

Klinger, I.; Lapidot, M.

1992-02-01

Modern poultry production methods provide many opportunities for microbial contamination, and poultry meat is considered to have a high bacterial load. This document describes means by which poultry meat can be decontaminated, placing especial emphasis on the use of ionizing radiation. Separate chapters describe the irradiation process, methods for detecting whether the food has been irradiated, the wholesomeness of the irradiated products and the regulatory aspects of poultry irradiation. 441 refs, 35 figs, 16 tabs

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...

Effects of heat on meat proteins - Implications on structure and quality of meat products.

Science.gov (United States)

Tornberg, E

2005-07-01

Globular and fibrous proteins are compared with regard to structural behaviour on heating, where the former expands and the latter contracts. The meat protein composition and structure is briefly described. The behaviour of the different meat proteins on heating is discussed. Most of the sarcoplasmic proteins aggregate between 40 and 60 °C, but for some of them the coagulation can extend up to 90°C. For myofibrillar proteins in solution unfolding starts at 30-32°C, followed by protein-protein association at 36-40°C and subsequent gelation at 45-50°C (conc.>0.5% by weight). At temperatures between 53 and 63°C the collagen denaturation occurs, followed by collagen fibre shrinkage. If the collagen fibres are not stabilised by heat-resistant intermolecular bonds, it dissolves and forms gelatine on further heating. The structural changes on cooking in whole meat and comminuted meat products, and the alterations in water-holding and texture of the meat product that it leads to, are then discussed.

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

Science.gov (United States)

2011-12-09

.... FSIS-2005-0018] Nutrition Labeling of Single-Ingredient Products and Ground or Chopped Meat and Poultry... major cuts of single-ingredient, raw meat and poultry products and ground or chopped meat and poultry... Ground or Chopped Meat and Poultry Products'' in the Federal Register (75 FR 82148) that, among other...

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.

Consumer satisfaction with dry-cured ham in five European countries.

Science.gov (United States)

Resano, H; Pérez-Cueto, F J A; Sanjuán, A I; de Barcellos, M D; Grunert, K G; Verbeke, W

2011-04-01

The objective is to investigate consumer satisfaction with dry-cured ham in five European countries. A logistic regression model has been fitted using data collected through a cross-sectional web-based survey carried out in Belgium, Germany, Denmark, Poland and Greece during January 2008 (n=2437 of which 2156 were dry-cured ham consumers). Satisfaction was evaluated as overall satisfaction, as well as specific satisfaction with healthfulness, price, convenience and taste. The findings show that the main determinant of overall satisfaction is taste satisfaction, hence, producers are recommended to focus on matching sensory acceptability of dry-cured ham. No significant between-country differences were found, reflecting the wide availability of this product in all countries. Consumer characteristics influenced their level of satisfaction. Men, older (age > 52 years) and frequent consumers of dry-cured ham consumption were more likely to be satisfied with dry-cured ham. Consumers trust the butcher's advice and they preferred purchasing dry-cured ham at a butcher shop rather than in a supermarket. © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

Production Systems for the Muslim Goat's Meat Market | Asheim ...

African Journals Online (AJOL)

A goat's meat production system based on suckling cashmere goats might also be ... The demand for goat's meat is high when sold at equal price of lamb's meat, but ... It is concluded that goat farmers should be paid a premium when keeping ...

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

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.

Application of electron beam curing technology for paper products

International Nuclear Information System (INIS)

Takaharu Miura

1999-01-01

The electron beam (EB) curing technology has rapidly advanced in recent years. However there were few examples applying this technology to paper products. One reason comes from the high price of EB equipment and the other comes from the difficulty of controlling the irradiation which gives damages to paper. In spite of these problems, the EB cured coating layer shows remarkable features, such as solvent-resistance, water-resistance, heat-resistance and high smoothness using the drum casting technique. Concentrating on application of this technology to paper, we have already developed some products. For example, paper for printings (Super Mirror PN) and for white boards (Super Mirror WB) have been manufactured. In this presentation, we are going to introduce this EB curing technique and the products

Authentication of traditional game meat products by the use of species-specific PCR

OpenAIRE

Santos, Cristina; Melo, Vítor S.; Mafra, I.; Amaral, J.S.; Estevinho, Leticia M.; Oliveira, M.B.P.P.

2011-01-01

Authenticity evaluation in meat products encompasses many issues, including the fraudulent substitution of higher commercial valued meats by cheaper meats and the presence of undeclared species. Due to its characteristic and intensive flavour and its healthier composition, game meats are considered as delicacy products and command higher prices compared to other meats, thus being susceptible targets for frauds. The manufacture of traditional meat products is a long-established practice in ...

Cooked meat products made of coarsely ground pork: the main bacterial strains of bacterial flora, their heat resistance and effect on spoilage

Directory of Open Access Journals (Sweden)

Esko Petäjä

1993-09-01

Full Text Available This study was conducted to investigate the bacterial flora of the surface layer and the core of meat products made of coarsely ground pork at the moment of spoilage when stored at 7°C or 4°C. The dominating strains were isolated, their heat resistance was studied in APT-broth, on APT-agar and in coarsely ground cured pork, and their growth after heating and effect on spoilage were followed in coarsely ground cured pork. The first signs of spoilage appeared in the surface layer of the products. The strains were coccoid lactic acid bacteria with counts ranging from 3,5 to 7.8 log cfu (colony forming units/g. They survived only accidentally after heating for 15 minutes at 72°C in APT-broth. The core of the products contained only coccoid lactic acid bacteria or only pseudomonads or both as the main bacterial strains. The counts ranged from 2.6 to 6.0 log cfu/g. Most of the strains isolated from the core survived after heating for 30 minutes at 72°C in APT-broth in at least three tests out of six. The most noticeable result of the study was the occurence of heat-resistant pseudomonads in the core. It must be pointed out that all pseudomonads found survived after heating for 60 minutes at 72°C in APT-broth, and often after heating for 15 minutes at 72°C in coarsely ground cured pork (core 72°C. The cfu number of the two most heat-resistant streptococcus strains decreased only 1 log unit over 15 minutes at 72°C in coarsely ground cured pork. The numbers of inoculated pseudomonads decreased but those of streptococci rose by a maximum of 1 log unit when the experimental porks were kept at 4°C after heating. This indicates that streptococci and pseudomonads probably do not constitute a serious spoilage factor in cooked meat products, but spoilage is generally effected by bacteria which have contaminated the surface layer of the products after heat treatment.

Technological feasibility of preserving meat, poultry and fish products by using a combination of conventional additives, mild heat treatment and irradiation

International Nuclear Information System (INIS)

Wierbicki, E.

1981-01-01

Radappertization is particularly applicable to precooked meat, poultry, fin fish, and shellfish, as well as to dry foods, animal feed, and spices. The resulting radappertized products are free from food spoilage microorganisms and organisms of public health significance, including the pathogens such as C. botulinum, salmonellae, trichinae, etc. The radappertized products can be stored without refrigeration for long periods (years), the limiting factor being the integrity of the primary packaging material. Irradiation sterilization of cured meats allows complete elimination or a drastic reduction of incoming nitrite to the levels needed only for characteristic colour and flavour of the items while providing protection against C. botulinum by irradiation. The irradiated-cured products with the low levels of added nitrite are free from residual nitrite and nitrosamines, including nitrosopyrrolidine in fried bacon. In recent co-operative research with the US Department of Agriculture, it was shown that irradiation also destroys pre-formed nitrosamines in bacon. The technology of the process was developed by the US National Food Irradiation Program and the US Army from 1953 to 1980. The US Army spearheaded the development of this new technology to the point where the food irradiation potentials have become meaningful within the broad scope of national and international interests. Therefore, it was highly appropriate that, effective 1 October 1980, the responsibility for the programme at this stage was transferred to the US Department of Agriculture which has been designated as the leading agency for the US Federal food and nutrition programmes

Guinea pig for meat production: A systematic review of factors affecting the production, carcass and meat quality.

Science.gov (United States)

Sánchez-Macías, Davinia; Barba-Maggi, Lida; Morales-delaNuez, Antonio; Palmay-Paredes, Julio

2018-09-01

In developing countries, interest in guinea pig farming is growing exponentially because it provides a regular source of high quality animal protein for domestic consumption. Guinea pigs (Cavia porcellus) are prolific animals, grow and are capable of reproduction on a flexible diet, and are adaptable to a wide range of climates. This article mainly reviews findings on guinea pig meat production, including factors affecting raising guinea pigs, carcass and meat quality. We also present some studies that describe biological and pathologic effects on carcass component composition. During the last decades no standard procedure has been established for guinea pig carcass evaluation, which makes very difficult any comparison of results with other studies around the world. Herein we highlight a variety of factors that significantly affect carcass and meat quality. Some of these factors are production systems, environmental and genetic factors, management systems, the diet and health status, age, sex and reproductive management. Copyright © 2018 Elsevier Ltd. All rights reserved.

MONITORING OF A GLUTEN CONTENT IN SELECTED MEAT PRODUCTS FROM THREE BIGGEST MEAT PRODUCERS IN SLOVAKIA

Directory of Open Access Journals (Sweden)

Ladislav Staruch

2012-02-01

Full Text Available The work is focused on a monitoring of a gluten content in selected meat products from three biggest and most popular meat producers in Slovakia. Gluten is a type of protein complex which is typical naturally presented component of wheat, barley and rye. Flour from this sources with natural gluten content is also added into the some type of meat products and other foodstuffs for a technological reasons hand in hand with economic reasons.  Some of the gluten quantities could be hazardous for sensitive people as celiatics and allergic to gluten. Within the context of this reasons there is a need to control the amounts of this hidden type of gluten inclusive of spice mixes using in a meat production. Monitoring by itself was realized with a use of the sandwich ELISA RIDASCREEN® Fast Gliadin test. ELISA means enzyme linked immunosorbent assay. It is based on a specific reaction among the enzyme and antigen leading to a creation of a complex.  This test provides us exact quantitification of a gluten content in this type of food products using a colorimetric reaction of a complex by observing of all fundamentals of this technique. There were analysed 16 meat products and 5 types of spice mixes in total.doi:10.5219/167

Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham.

Science.gov (United States)

Krause, B L; Sebranek, J G; Rust, R E; Mendonca, A

2011-12-01

Salt concentration, vegetable juice powder (VJP) concentration and temperature were investigated to determine necessary conditions for incubation of curing brines including VJP and a starter culture containing Staphylococcus carnosus prior to production of naturally cured, no-nitrate/nitrite-added meat products. Subsequently, incubated brines were utilized to produce no-nitrate/nitrite-added sliced ham in which quality characteristics and residual nitrite concentrations were measured to determine feasibility of brine incubation for nitrate conversion prior to injection. Two ham treatments (one with VJP and starter culture; one with pre-converted VJP) and a nitrite-added control were used. No differences (P>0.05) were found for color in the VJP treatments. Control sliced ham was redder after 42 days of storage, retaining significantly (Phams during the first week of storage. While the nitrite-added control retained greater red color and initially had more residual nitrite than the VJP treatments, the two VJP treatments did not differ from each other. Copyright © 2011 Elsevier Ltd. All rights reserved.

UK bovine carcass meat consumed as burgers, sausages and other meat products: by birth cohort and gender.

Science.gov (United States)

Cooper, J D; Bird, S M

2002-01-01

The most likely human exposure to bovine spongiform encephalopathy (BSE) is dietary, through beef mechanically recovered meat (MRM) and head meat used in burgers, sausages and other meat products. The majority, reportedly 90% of beef MRM and 80% of head meat, was used in burgers. To enable quantification of UK dietary exposure to BSE, we quantified bovine carcass meat consumed as burgers, sausages and other meat products by birth cohort, gender and calendar period (1980-1989, 1990-1996). Synthesis of dietary data (cross-sectional National Dietary and Nutrition Surveys, and serial National Food Surveys and Realeat Surveys) to simulate weekly consumption by one-thousandth of the UK population in each year from 1980 to 1996. In 1980-1989, the highest number of consumers (per 7 days) of all three food groups was in the 1940-1969 birth cohort - averaging 3.7 million male consumers of burgers, 2.6 million of sausages and 8.5 million of other meat products. The post-1969 birth cohort had the next highest number of consumers of burgers (1.8 million males). In 1990-1996, consumer numbers declined for the two older cohorts, most strikingly for burgers (down to 2.5 million males in the 1940-1969 cohort). The 1940-1969 cohort retained the highest number of consumers of sausages and other meat products, and second place for burgers. Male consumption was higher, even in the pre-1940 birth cohort where, for demographic reasons, female consumers outnumbered males. In the post-1969 birth cohort, female consumption of bovine carcass meat weight as burgers increased from 68 tonnes in 1980-1989 to 81 tonnes in 1990-1996, and male consumption increased more markedly (by 41%) from 84 tonnes to 119 tonnes; and similarly for other meat products. Properly marshalled age-group and gender-specific consumption data contribute to a clearer understanding of the demography of those who were at risk of dietary exposure to BSE and of when their exposure intensity was greatest. Other countries may

Immunofluorescence detection of pea protein in meat products.

Science.gov (United States)

Petrášová, Michaela; Pospiech, Matej; Tremlová, Bohuslava; Javůrková, Zdeňka

2016-08-01

In this study we developed an immunofluorescence method to detect pea protein in meat products. Pea protein has a high nutritional value but in sensitive individuals it may be responsible for causing allergic reactions. We produced model meat products with various additions of pea protein and flour; the detection limit (LOD) of the method for pea flour was 0.5% addition, and for pea protein it was 0.001% addition. The repeatabilities and reproducibilities for samples both positive and negative for pea protein were all 100%. In a blind test with model products and commercial samples, there was no statistically significant difference (p > 0.05) between the declared concentrations of pea protein and flour and the immunofluorescence method results. Sensitivity was 1.06 and specificity was 1.00. These results show that the immunofluorescence method is suitable for the detection of pea protein in meat products.

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.

INULIN AS A PREBIOTIC AND FAT REPLACER IN MEAT PRODUCTS

Directory of Open Access Journals (Sweden)

Dragan Vasilev

2017-01-01

Full Text Available Fat reduction in meat products is demanded by consumers concerninghealth issues but represents a serious challenge for meat industry as fatty tissue plays an important role for the products properties. Because of that, a special attention is paid to the substances that could replace fatty tissue in meat products. Inulin represents a non digestible fructooligosaccharide that on the one hand represents a good prebiotic substance and from the other hand posses such technological propeties that make it a good fat replacer. In  aqueous systems inulin forms a gel having a structure similar to fats, it has neutral taste and smell and have no impact on the aroma of meat products. Inulin could be added to meat products in form of powder as well as a water suspension. Low fat fermented sausages with good sensory quality could be produced with the addition of inulin as a fat replacer, and such products have abit lower pH- and aw-value and contain a higher number of lactic acid bacteria then conventional products. In heat treated sausages, inulin improves water holding capacity and stability of the low fat meat batter, which reduces cooking loss and shows no adverse effect on the sensory properties of the low fat product. But, there are also certain limitations because it should be paid attention to the degree of polymerization as well as the amount of inulin added the product. Otherwise, on the one hand there could be some adverse effectson sensory properties of the product and from the other hand an excessive amount of inulin could lead to digestive problems by consumers.

Approaches to the production and use of microbial transglutaminase in emulsified meat and vegetable systems

Directory of Open Access Journals (Sweden)

I. A. Glotova

2017-01-01

Full Text Available In the technology of traditional and new forms of food, the modification of structure of proteins is carry out in two opposite directions: the hydrolytic destruction of high-molecular polymers and the artificial creation of polymeric structures of high molecular mass. The transglutaminase preparations (protein-glutamine (-glutamyltransferase, EC 2.3.2.13, TG are used in practical work for realization of the second direction. The main mechanisms of action are polymerization reactions, which lead to a change in the hydrophobicity of protein molecules. The main catalyzed reactions are acyl transfer, binding between glutamine and lysine residues of proteins and deamination. The authors analyzed the approaches to the preparation, properties and studied the joint effect of temperature and pH on the activity of the commercial preparation Revada TG 11 with the application of an enzymatic colorimetric test. The authors studied combined stuffing systems based on beef, pork, poultry mechanical deboning, as well as replacing part of the raw material with protein-carbohydrate compositions with Revada TG 11. The results were used to develop simulated meat systems of biopolymer compositions (SMSBC, approximate in structure and properties to the gels formed by actin and myosin during extraction from myofibrils under the traditional technological processes of meat products production - maturation, salt curing, fine meat grinding. SMSBC includes lupine flour bio-activated by germination, a preparations of dietary fiber as well as a preparation of transglutaminase Revada TG 11. The protein components of the secondary raw materials during the processing of milk such as sodium caseinate, and also whey were used to balance the amino acid composition of the food systems. For practical use, the following options for SMSBC introducing into the composition of minced meat emulsions were recommended by the authors: in the form of hydrated biopolymer dispersion at cutting

ACTIVE PACKAGING SYSTEM FOR MEAT AND MEAT PRODUCTS

Directory of Open Access Journals (Sweden)

Adriana Pavelková

2012-10-01

Full Text Available In the recent past, food packaging was used to enable marketing of products and to provide passive protection against environmental contaminations or influences that affect the shelf life of the products. However, unlike traditional packaging, which must be totally inert, active packaging is designed to interact with the contents and/or the surrounding environment. Interest in the use of active packaging systems for meat and meat products has increased in recent years. Active packaging systems are developed with the goal of extending shelf life for foods and increasing the period of time that the food is high quality. Developments in active packaging have led to advances in many areas, including delayed oxidation and controlled respiration rate, microbial growth, and moisture migration. Active packaging technologies include some physical, chemical, or biological action which changes interactions between a package, product, and/or headspace of the package in order to get a desired outcome. Active packaging systems discussed include oxygen scavengers, carbon dioxide scavengers and emitters, moisture control agents, flavour/odour absorbers and releasers  and antimicrobial packaging technologies. Active packaging is typically found in two types of systems; sachets and pads which are placed inside of packages, and active ingredients that are incorporated directly into packaging materials.  Recognition of the benefits of active packaging technologies by the food industry, development of economically viable packaging systems and increased consumer acceptance is necessary for commercial realisation of these packaging technologies.doi:10.5219/205

Dietary exposure to short- and medium-chain chlorinated paraffins in meat and meat products from 20 provinces of China.

Science.gov (United States)

Huang, Huiting; Gao, Lirong; Zheng, Minghui; Li, Jingguang; Zhang, Lei; Wu, Yongning; Wang, Runhua; Xia, Dan; Qiao, Lin; Cui, Lili; Su, Guijin; Liu, Wenbin; Liu, Guorui

2018-02-01

Food intake is one of the main pathways of human exposure to chlorinated paraffins (CPs). This study assessed the dietary exposure for the general Chinese population to short-chain chlorinated paraffin (SCCPs) and medium-chain chlorinated paraffins (MCCPs) through meat and meat products. Twenty samples of meat and meat products from 20 Chinese provinces were collected in 2011. As the sampling sites covered about two-thirds of the Chinese population, the meat samples were considered to be representative of the true characteristics of CPs contamination in Chinese meat products. The concentrations of SCCPs and MCCPs in the meat samples were measured using the comprehensive two-dimensional gas chromatography electron capture negative ionization high-resolution time-of-flight mass spectrometry method. Forty-eight SCCP and MCCP homolog groups were detected in the meat samples. The mean SCCP and MCCP concentrations in all meat samples were 129 ± 4.1 ng g -1 wet weight and 5.7 ± 0.59 ng g -1 wet weight, respectively. The concentrations of SCCPs and MCCPs varied in samples from different provinces. The geographical distribution of CP concentrations was similar to the distribution of CPs manufacturing plants in China. The most abundant groups of SCCPs in all samples were C 10-11 Cl 6-7 , and the most abundant groups of MCCPs in most samples were C 14 Cl 7-8 . The possible sources of SCCPs and MCCPs in meat and meat products might be CP-42 and CP-52. The 50th percentile estimated daily intakes of SCCPs and MCCPs through meat consumption for a "standard" Chinese adult male were 0.13 and 0.0047 μg kg -1 bw d -1 , respectively, both much lower than the tolerable daily intakes (TDIs) for SCCPs and MCCPs. This preliminary risk assessment has indicated that the indirect exposure of SCCPs and MCCPs through meat consumption does not pose significant risk to human health in China. Copyright © 2017 Elsevier Ltd. All rights reserved.

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

Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods.

Science.gov (United States)

Ulca, Pelin; Balta, Handan; Çağın, Ilknur; Senyuva, Hamide Z

2013-07-01

The method performance characteristics of commercially available PCR kits for animal species identification were established. Comminuted meat products containing different levels of pork were prepared from authentic beef, chicken, and turkey. These meat products were analysed in the raw state and after cooking for 20 min at 200 °C. For both raw and cooked meats, the PCR kit could correctly identify the animal species and could reliably detect the addition of pork at a level below 0.1%. A survey of 42 Turkish processed meat products such as soudjouk, salami, sausage, meatball, cured spiced beef and doner kebap was conducted. Thirty-six samples were negative for the presence of pork (meatball sample labelled as 100% beef was found to contain chicken. Another turkey meatball sample was predominantly chicken. Copyright © 2013 Elsevier Ltd. All rights reserved.

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.

Consumer sensory and hedonic perception of sheep meat coppa under blind and informed conditions.

Science.gov (United States)

de Andrade, Juliana Cunha; Nalério, Elen Silveira; Giongo, Citieli; de Barcellos, Marcia Dutra; Ares, Gastón; Deliza, Rosires

2018-03-01

The development of air-dried cured sheep meat products represents an interesting option to add value to the meat of adult animals. In this context, the aim of the present study was to evaluate consumer sensory and hedonic perception of sheep meat coppa, an innovative product. Four sheep meat coppa samples were formulated by varying smoking (smoked vs. non-smoked) and salt content (4.5% vs. 3.4%), and compared with two commercial samples of regular pork meat coppa. Samples were evaluated under blind or informed conditions by 202 consumers, who had to rate their liking and to answer a check-all-that-apply question. Sheep and pork meat coppa samples did not largely differ in their overall liking in both experimental conditions. Smoking and high salt content significantly increased consumers' hedonic perception of sheep meat coppa. The information included in the labels did not modify consumer hedonic perception but influenced their sensory description, particularly for the terms related to the type of meat used in their manufacture. Results indicate positive market opportunities for sheep meat coppa in the Brazilian market. Copyright © 2017 Elsevier Ltd. All rights reserved.

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.

Relationship between sensory attributes and volatile compounds of polish dry-cured loin

Science.gov (United States)

Górska, Ewa; Nowicka, Katarzyna; Jaworska, Danuta; Przybylski, Wiesław; Tambor, Krzysztof

2017-01-01

Objective The aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin. Methods The volatile compounds were investigated by using solid phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). For sensory assessment, the quantitative descriptive analysis (QDA) method was used. Results A total of 50 volatile compounds were found and assigned to 17 chemical families. Most of the detected volatile compounds derived from smoking, lipid oxidative reactions and seasoning (46.8%, 21.7%, and 18.9%, respectively). The dominant compounds were: aromatic hydrocarbon (toluene); alkanes (hexane, heptane, and 2,2,4-trimethylpentane); aldehyde (hexanal); alcohol (2-furanmethanol); ketone (3-hydroxy-2-butanone); phenol (guaiacol); and terpenes (eucalyptol, cymene, γ-terpinen, and limonene). Correlation analysis showed that some compounds derived from smoking were positively correlated with the intensity of cured meat odour and flavour and negatively with the intensity of dried meat odour and flavour, while terpenes were strongly correlated with odour and flavour of added spices. Conclusion The analysed dry-cured loins were characterized by specific and unique sensory profile. Odour and flavour of studied loins was mainly determined by volatile compounds originating from smoking, seasoning and lipid oxidation. Obtained results suggest that smoking process is a crucial stage during Polish traditional dry-cured loins production. PMID:27456422

Relationship between sensory attributes and volatile compounds of polish dry-cured loin

Directory of Open Access Journals (Sweden)

Ewa Górska

2017-05-01

Full Text Available Objective The aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin. Methods The volatile compounds were investigated by using solid phase microextraction (SPME and gas chromatography–mass spectrometry (GC–MS. For sensory assessment, the quantitative descriptive analysis (QDA method was used. Results A total of 50 volatile compounds were found and assigned to 17 chemical families. Most of the detected volatile compounds derived from smoking, lipid oxidative reactions and seasoning (46.8%, 21.7%, and 18.9%, respectively. The dominant compounds were: aromatic hydrocarbon (toluene; alkanes (hexane, heptane, and 2,2,4-trimethylpentane; aldehyde (hexanal; alcohol (2-furanmethanol; ketone (3-hydroxy-2-butanone; phenol (guaiacol; and terpenes (eucalyptol, cymene, γ-terpinen, and limonene. Correlation analysis showed that some compounds derived from smoking were positively correlated with the intensity of cured meat odour and flavour and negatively with the intensity of dried meat odour and flavour, while terpenes were strongly correlated with odour and flavour of added spices. Conclusion The analysed dry-cured loins were characterized by specific and unique sensory profile. Odour and flavour of studied loins was mainly determined by volatile compounds originating from smoking, seasoning and lipid oxidation. Obtained results suggest that smoking process is a crucial stage during Polish traditional dry-cured loins production.

ALTERNATIVE METHODS OF TECHNOLOGICAL PROCESSING TO REDUCE SALT IN MEAT PRODUCTS

OpenAIRE

E. K. Tunieva; N. A. Gorbunova

2017-01-01

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 percep...

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. Copyright © 2016 Elsevier Ltd. All rights reserved.

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.

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.

Research to lessen the amounts of curing agents in processed meat through use of rock salt and carbon monoxide

Science.gov (United States)

Sakata, R.; Takeda, S.; Kinoshita, Y.; Waga, M.

2017-09-01

This study was carried out to examine the reddening of meat products due to the addition of natural yellow salt (YS) and carbon monoxide (CO). Following YS or NaCl addition at 2% to pork subsequent to nitrite (0∼100 ppm) treatment, color development due to this addition was analyzed visually. Heme pigment content in the meat was also determined spectrophotometrically. YS was found to bring about greater reddening than NaCl, indicating residual nitrite and nitrate content to be significantly higher in meat containing YS, through the amount of either was quite small. The amount of nitrite required for a red color to develop was noted to vary significantly from one meat product to another. CO treatment of pork caused the formation of carboxy myoglobin (COMb) with consequent reddening of the meat. COMb was shown to be heat-stable and form stably at pH 5.0 to ∼8.0 and to be extractable with water, but was barely extractable at all with acetone. Nitric oxide was found to have greater affinity toward myoglobin (Mb) than CO. Nitrosyl Mb was noted to be stable in all meat products examined. CO was seen to be capable of controlling the extent of lipid oxidation.

In-gel and OFFGEL-based proteomic approach for authentication of meat species from minced meat and meat products.

Science.gov (United States)

Naveena, Basappa M; Jagadeesh, Deepak S; Kamuni, Veeranna; Muthukumar, Muthupalani; Kulkarni, Vinayak V; Kiran, Mohan; Rapole, Srikanth

2018-02-01

Fraudulent mislabelling of processed meat products on a global scale that cannot be detected using conventional techniques necessitates sensitive, robust and accurate methods of meat authentication to ensure food safety and public health. In the present study, we developed an in-gel (two-dimensional gel electrophoresis, 2DE) and OFFGEL-based proteomic method for authenticating raw and cooked water buffalo (Bubalus bubalis), sheep (Ovis aries) and goat (Caprus hircus) meat and their mixes. The matrix-assisted liquid desorption/ionization time-of-flight mass spectrometric analysis of proteins separated using 2DE or OFFGEL electrophoresis delineated species-specific peptide biomarkers derived from myosin light chain 1 and 2 (MLC1 and MLC2) of buffalo-sheep-goat meat mix in definite proportions at 98:1:1, 99:0.5:0.5 and 99.8:0.1:0.1 that were found stable to resist thermal processing. In-gel and OFFGEL-based proteomic approaches are efficient in authenticating meat mixes spiked at minimum 1.0% and 0.1% levels, respectively, in triple meat mix for both raw and cooked samples. The study demonstrated that authentication of meat from a complex mix of three closely related species requires identification of more than one species-specific peptide due to close similarity between their amino acid sequences. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

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

Possibilities of microscopic detection of isolated porcine proteins in model meat products

Directory of Open Access Journals (Sweden)

Michaela Petrášová

2016-05-01

Full Text Available In recent years, various protein additives intended for manufacture of meat products have increasing importance in the food industry. These ingredients include both, plant-origin as well as animal-origin proteins. Among animal proteins, blood plasma, milk protein or collagen are used most commonly. Collagen is obtained from pork, beef, and poultry or fish skin. Collagen does not contain all the essential amino acids, thus it is not a full protein in terms of essential amino acids supply for one's organism. However, it is rather rich in amino acids of glycine, hydroxyproline and proline which are almost absent in other proteins and their synthesis is very energy intensive. Collagen, which is added to the soft and small meat products in the form of isolated porcine protein, significantly affects the organoleptic properties of these products. This work focused on detection of isolated porcine protein in model meat products where detection of isolated porcine protein was verified by histological staining and light microscopy. Seven model meat products from poultry meat and 7 model meat products from beef and pork in the ratio of 1:1, which contained 2.5% concentration of various commercially produced isolated porcine proteins, were examined. These model meat products were histologically processed by means of cryosections and stained with hematoxylin-eosin staining, toluidine blue staining and Calleja. For the validation phase, Calleja was utilized. To determine the sensitivity and specificity, five model meat products containing the addition of isolated porcine protein and five model meat products free of it were used. The sensitivity was determined for isolated porcine protein at 1.00 and specificity was determined at 1.00. The detection limit of the method was at the level of 0.001% addition. Repeatability of the method was carried out using products with addition as well as without addition of isolated porcine protein and detection was repeated

Control of salmonella in meat and meat products by irradiation

International Nuclear Information System (INIS)

Dempster, J.F.

1985-01-01

This paper highlights the importance of food irradiation in the protection of the public against food poisoning from eating meat or meat products contaminated with salmonella. Salmonella infections are increasing at an alarming rate (2000 in 1952 to 12000 reported cases in 1982 in England and Wales alone). Dr. Dempster reports that 50% of the chicken carcasses examined by workers in America were found to be salmonella contaminated. Use of irradiation in conjunction with mild refrigeration can extend the shelf-life of vacuum packed chicken by a factor of three. Important legislation now under discussion in the U.S.A. is likely to extend the applicability of food irradiation rapidly in the near future

Maximum herd efficiency in meat production I. Optima for slaughter ...

African Journals Online (AJOL)

Profit rate for a meat production enterprise can be decomposedinto the unit price for meat and herd ... supply and demand, whereas breeding improvement is gen- ... Herd efficiency is total live mass for slaughter divided by costs .... tenance and above-maintenance components by Dickerson, and ..... Growth and productivity.

Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development

Directory of Open Access Journals (Sweden)

Flores, Mónica

2009-07-01

Full Text Available Potassium and sodium salts of nitrite (E 249 and E 250 and nitrate (E 251 and E 252 are authorised for use under certain levels in several foodstuffs such as non-heat-treated, cured and dried meat products, other cured meat products, canned meat products and bacon. The key point in the use of nitrate and nitrite as preservatives is to find a balance between ensuring the microbiological safety of the ham and keeping as low as possible the level of nitrosamines in the final product. Nitrites and nitrates are authorised as additives for dry-cured ham in the Directive 2006/52/EC of 5 July 2006 that modifies previous Council Directive 95/2/EC on food additives other than colours and sweeteners. The effect of nitrate and its reduction to nitrite in controlling the lipid oxidation process during the ham ripening is very important for the development of the characteristic cured flavour. The main benefits and drawbacks of the use of nitrites and nitrates in dry-cured ham and how these levels may affect its flavour are discussed in this manuscript.Las sales sódica y potásica del nitrito (E249 y E250 y del nitrato (E251 y E252 están autorizados para su uso en los productos cárnicos, secos, curados y no tratados por el calor, otros productos cárnicos curados, productos cárnicos enlatados y bacon. El punto esencial en el uso de nitrato y nitrito como conservantes consiste en encontrar un balance entre el aseguramiento de la seguridad microbiológica del jamón y mantener el nivel de nitrosaminas tan bajo como sea posible. Los nitratos y nitritos están autorizados como aditivos en el jamón curado según la Directiva Europea 2006/52/EC de 5 de Julio de 2006 que modificaba la previa Directiva Europea 95/2/EC de aditivos alimentarios distintos a los colorantes y edulcorantes. El efecto del nitrato y su reducción a nitrito para controlar la oxidación de los lípidos durante la maduración del jamón es muy importante para el desarrollo del caracter

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.

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.

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.

ELISA for Detection of Soya Proteins in Meat Products

Directory of Open Access Journals (Sweden)

Eva Renčová

2009-01-01

Full Text Available Indirect competitive ELISA method for the detection of soya proteins in meat products was developed. The detection limit of the method is 0.5% of the weight of added soya protein. A total of 131 meat product samples such as salamis or sausages from the Czech Republic market were investigated for the presence of soya proteins. Soya proteins were detected in 84% of the investigated samples without any declaration on the package of the product. The use of vegetable additives, namely soya in meat products in the market of the Czech Republic is very frequent and the restriction of its usage by legislation relates only to some kinds of durable products and ham (Act 264/2003 Coll.. The need for sensitive inspecting methods for soya protein detection is not only associated with the economic aspect (adulteration, but mainly with consumer health protection in case of allergy to soya proteins.

Effects of a soybean-free diet supplied to Italian heavy pigs on fattening performance, and meat and dry-cured ham quality

OpenAIRE

Luca Sardi; Giuliano Zaghini; Giorgio Vignola; Eleonora Nannoni; Nico Brogna; Giovanna Martelli; Attilio L. Mordenti

2012-01-01

The aim of this study was to investigate the effects of a diet containing non-conventional (i.e. alternative to soybean meal) vegetable protein sources on fattening performance, and meat and dry-cured ham quality of heavy pigs. Fifty-six (Landrace x Large White) castrated males with an initial average body weight of 50 kg were allocated to two experimental groups: a control group in which pigs received a traditional soybean meal-based diet, and a treatment group in which soybean meal was repl...

Danish initiatives to improve the safety of meat products

DEFF Research Database (Denmark)

Wegener, Henrik Caspar

2010-01-01

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......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...

Technological Feasibility of Preserving Meat, Poultry and Fish Products by Using a Combination of Conventional Additives, Mild Heat Treatment and Irradiation

Energy Technology Data Exchange (ETDEWEB)

Wierbicki, E. [United States Army Natick Research and Development Laboratory, Natick, MD (United States)

1981-09-15

Radappertization, or irradiation sterilization of meats and other protein foods (poultry, seafoods) is a new processing method applicable to pre-cooked (enzyme inactivated) foods that are hermetically sealed (either in metal cans, flexible pouches, or metal or plastic trays) and involves irradiation to sterilizing doses of either gamma rays (from a cobalt-60 or caesium-137 source) or by X-rays and electrons. The process is particularly applicable to pre-cooked meat, poultry, fin fish, and shellfish, as well as to dry foods, animal feed, and spices. The resulting radappertized products are free from food spoilage microorganisms and organisms of public health significance, including the pathogens such as C. botulinum, salmonellae, trichinae, etc. The radappertized products can be stored without refrigeration for long periods (years), the limiting factor being the integrity of the primary packaging material. Irradiation sterilization of cured meats allows complete elimination or a drastic reduction of incoming nitrite to the levels needed only for characteristic colour and flavour of the items while providing protection against C. botulinum by irradiation. The irradiated-cured products with the low levels of added nitrite are free from residual nitrite and nitrosamines, including nitrosopyrrolidine in fried bacon. In recent co-operative research with the US Department of Agriculture, it was shown that irradiation also destroys pre-formed nitrosamines in bacon. The technology of the process was developed by the US National Food Irradiation Program and the US Army from 1953 to 1980. The US Army spearheaded the development of this new technology to the point where the food irradiation potentials have become meaningful within the broad scope of national and international interests. Therefore, it was highly appropriate that, effective 1 October 1980, the responsibility for the programme at this stage was transferred to the US Department of Agriculture which has been

Underlying principles and actual problems for the processing of organic meat products

OpenAIRE

Nielsen, Thorkild

2004-01-01

The processing of meat products is regulated by a wide range of different national standards and regulations. Some countries have very strict regulations on additives for organic meat products. Standard setting often involves a balance between maintaining the purity and integrity of the organic system and ensuring that certain quality demands are met. Especially for meat this dilemma has been clearly recognized. Currently the most urgent challenge for the organic meat sector is to offer ...

Test marketing and consumer acceptance of irradiated meat products

International Nuclear Information System (INIS)

Xu Zhicheng; Feng Zhixiong; Jiang Peizhen

2001-01-01

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

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 meat products on iron absorption in iron-fortified cereals.

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. Copyright © 2012 Elsevier Ltd. All rights reserved.

Use of alternative curing salts for processing salamis

Directory of Open Access Journals (Sweden)

Dong-Gyun Yim

2018-01-01

Full Text Available Objective This study was performed to determine effects of different curing salts on the quality of salamis and to assess feasibility of using NaCl-alternative salts. Methods Various types of curing salts (KCl or MgCl2 as well as NaCl (sun-dried or refined were incorporated for processing of salamis. The proximate composition, fatty acids, nucleotide-related compounds, and free amino acids of the salamis were analyzed during 40 days of ripening. Results The substitution of NaCl by KCl caused higher fat and ash content, but lower moisture content of the salami after 20 days of ripening (p<0.05. Compared with the sun-dried NaCl, use of KCl in salami also led to greater inosine 5′-monophosphate whereas refined NaCl had more inosine (p<0.05. KCl-added salami also had a higher C12:0, C17:1, and C20:0 than other types of salami (p<0.05. MgCl2-added salami had higher content of free amino acids compared to the other salamis (p<0.05. Conclusion Alternative curing salts such as KCl and MgCl2 could substitute NaCl in consideration of quality factor of a fermented meat product. Especially replacement of NaCl with KCl will be a suitable strategy for developing relatively low sodium salami products without compromising product quality.

Nutritional approach for designing meat-based functional food products with nuts.

Science.gov (United States)

Olmedilla-Alonso, B; Granado-Lorencio, F; Herrero-Barbudo, C; Blanco-Navarro, I

2006-01-01

Meat and meat products are essential components of diets in developed countries and despite the convincing evidence that relate them to an increased risk for CVD, a growing consumption of meat products is foreseen. Epidemiological studies show that regular consumption of nuts, in general, and walnuts in particular, correlates inversely with myocardial infarction and ischaemic vascular disease. We assess the nutritional basis for and technological approach to the development of functional meat-based products potentially relevant in cardiovascular disease (CVD) risk reduction. Using the available strategies in the meat industry (reformulation processes) and a food-based approach, we address the design and development of restructured beef steak with added walnuts, potentially functional for CVD risk reduction. Its adequacy as a vehicle for active nutrients is confirmed by a pharmacokinetic pilot study in humans using gamma-tocopherol as an exposure biomarker in chylomicrons during the post-prandial state. Effect and potential "functionality" is being assessed by a dietary intervention study in subjects at risk and markers and indicators related to CVD are being evaluated. Within the conceptual framework of evidence-based medicine, development of meat-based functional products may become a useful approach for specific applications, with a potential market and health benefits of great importance at a population level.

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.

Evaluation of Qualitative Indices of Meat Production in Rabbits

Directory of Open Access Journals (Sweden)

Tatiana Dabija

2011-10-01

Full Text Available Meat, in most cases, is a basic production in rabbits. The influence on meat quality and quantity have such factors as breed, age, slaughter gain, sex, etc. By age, adult rabbits have a higher body weight compared with the young, but their meat is more expensive. The most convenient is intensive growth of youth as the age of 3 months to be 2.3 to 2.5 kg body weight, food and labor costs during this period was minimal. It is considered optimal as young rabbits are slaughtered when they reach 50-60% by weight of adult animals. The biological material which was used was represented in two groups of Chinchilla rabbit and Flanders breed, each one consisting of seven rabbits of various sex. Groups of rabbits had the same conditions of maintenance and nutrition. Carcass weight was determined at slaughter, carcass meat, bones, by-products, blood, head, skin of young rabbit. The largest share of the carcass of live weight was obtained at age 4 months - 59%, and meat in the carcass weight at 2 months of life - 71.2% at Chinchilla breed. On average 31.9% had bones, by-products - 6.23%, blood - 3.78% head - 8.21% and skin of young rabbit - 11.9%. Average of carcass weight from live weight was 52.76%, in Flanders breed the highest recorded at age 4 months and 66.78% of the carcass meat, the highest being at 2 months old. The average weight of bones was 33.21%, by-products - 6.25%, blood - 3.53%, the head - 7.86%, and the skin of young rabbit - 11.89%. Slaughter gain ranged from 47% to 59% at Chinchilla breed, and from 47% to 60% in Flanders breed. The highest index was recorded in both breeds at the age of four months.

Genetic and environmental effects on a meat spotting defect in seasoned dry-cured ham

Directory of Open Access Journals (Sweden)

Giulio Pagnacco

2011-01-01

Full Text Available Purpose of this investigation was to determine the nature of a visible spotting defect on the slice of dry-cured ham and assess environmental and genetic causes of this frequent problem. A group of 233 pigs from commercial cross-breeding lines, progeny of ten boars and forty seven sows, was raised in a single herd to obtain the “Italian Heavy Pig”, typically slaughtered at 160 ± 10 kg live weight and older than 9 months of age. A quality evaluation of their right dry-cured hams, seasoned according to the Parma P.D.O. protocol, was undertaken. Each ham was cross-sectioned to obtain a slice of Semimembranosus, Semitendinosus and Biceps Femoris muscles. The focused phenotype was the presence/absence of brownish spots in these muscles, which represent a remarkable meat defect with strong impact on the final sale price. Environmental and management factors were considered in order to evaluate variability related to the phenotype. Animals were raised on two different flooring types (concrete and slatted floor and a Vitamin C diet was also supplemented in the last 45 days before slaughtering to half of the animals. While the pre-planned environmental effects did not show any significant contribution to the total variability of the phenotype, the genetic analysis showed a near to zero value for heritability with a consistent 0.32 repeatability. The proportion of the total phenotypic variance was explained by an important dominance genetic component (0.26 indicating that the technological seasoning process may play a secondary role on the expression of this phenotype.

Effect of processed and red meat on endogenous nitrosation and DNA damage.

Science.gov (United States)

Joosen, Annemiek M C P; Kuhnle, Gunter G C; Aspinall, Sue M; Barrow, Timothy M; Lecommandeur, Emmanuelle; Azqueta, Amaya; Collins, Andrew R; Bingham, Sheila A

2009-08-01

Haem in red meat (RM) stimulates the endogenous production of mutagenic nitroso compounds (NOC). Processed (nitrite-preserved red) meat additionally contains high concentrations of preformed NOC. In two studies, of a fresh RM versus a vegetarian (VEG) diet (six males and six females) and of a nitrite-preserved red meat (PM) versus a VEG diet (5 males and 11 females), we investigated whether processing of meat might increase colorectal cancer risk by stimulating nitrosation and DNA damage. Meat diets contained 420 g (males) or 366 g (females) meat/per day. Faecal homogenates from day 10 onwards were analysed for haem and NOC and associated supernatants for genotoxicity. Means are adjusted for differences in male to female ratios between studies. Faecal NOC concentrations on VEG diets were low (2.6 and 3.5 mmol/g) but significantly higher on meat diets (PM 175 +/- 19 nmol/g versus RM 185 +/- 22 nmol/g; P = 0.75). The RM diet resulted in a larger proportion of nitrosyl iron (RM 78% versus PM 54%; P meat diets (P Meats cured with nitrite have the same effect as fresh RM on endogenous nitrosation but show increased FW-induced oxidative DNA damage.

Nutritional value of milk and meat products derived from cloning.

Science.gov (United States)

Tomé, Daniel; Dubarry, Michel; Fromentin, Gilles

2004-01-01

The development and use of milk and meat products derived from cloning depends on their safety and on the nutritional advantages they can confer to the products as perceived by consumers. The development of such products thus implies (i) to demonstrate their safety and security, (ii) to show that their nutritional value is equivalent to the traditional products, and (iii) to identify the conditions under which cloning could allow additional nutritional and health benefit in comparison to traditional products for the consumers. Both milk and meat products are a source of high quality protein as determined from their protein content and essential amino acid profile. Milk is a source of calcium, phosphorus, zinc, magnesium and vitamin B2 and B12. Meat is a source of iron, zinc and vitamin B12. An important issue regarding the nutritional quality of meat and milk is the level and quality of fat which usually present a high content in saturated fat and some modification of the fat fraction could improve the nutritional quality of the products. The role of the dietary proteins as potential allergens has to be taken into account and an important aspect regarding this question is to evaluate whether the cloning does not produce the appearance of novel allergenic structures. The presence of bio-activities associated to specific components of milk (lactoferrin, immunoglobulins, growth factors, anti-microbial components) also represents a promising development. Preliminary results obtained in rats fed cow's milk or meat-based diets prepared from control animals or from animals derived from cloning did not show any difference between control and cloning-derived products.

CLOSTRIDIUM PERFRINGENS IN MEAT AND MEAT PRODUCTS.

Science.gov (United States)

HALL, H E; ANGELOTTI, R

1965-05-01

A total of 262 specimens of meat and meat dishes were examined for the presence of Clostridium perfringens. Of this total, 161 were raw, unprocessed beef, veal, lamb, pork, or chicken; 101 were processed meats and meat dishes. C. perfringens was isolated from 113 (43.1%) of these specimens. The highest percentage of contamination (82%) was found in veal cuts, and the lowest (4.7%) in sliced sandwich meats and spreads. Only 2 of the 113 isolates were shown to produce heat-resistant spores, which indicates a very low incidence (0.8%) of contamination. These findings indicate that outbreaks of C. perfringens food-borne disease in the Cincinnati area are caused principally by the contamination of the food with vegetative cells or spores of the organism after cooking. Studies of the effects of various holding temperatures on the growth of C. perfringens indicated that, in the range of 5 to 15 C, no multiplication would occur, but that viable cells would still be present at the end of a 5-day holding period. Extremely rapid growth occurred at temperatures around 45 C, and complete inhibition of growth was accomplished between 49 and 52 C.

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.

Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products

Science.gov (United States)

Zagorec, Monique; Champomier-Vergès, Marie-Christine

2017-01-01

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. PMID:28878171

Transfer of radioactive substances from feed into the meat of slaughter animals. Pt. 2

International Nuclear Information System (INIS)

Wagner, H.

1988-01-01

Three variants of the curing process (dry curing, brine curing and pumping) were examined in hams of known Cs-137 concentration as regards their decontamination effect. Up to 47% of the radiocaesium could be removed under normal factory conditions. Taking into account the frequency with which the various curing processes are used and the annual consumption of ham this gives a loss of about 1% for the total balance of radiocaesium in meat consumption. When pieces of meat were fried up to 31% of the radiocaesium was lost with the juice. When the meat boiled in a common salt solution of normal concentration up to 71% of the radiocaesium was transferred into the broth. The juices resulting from frying and boiling are, however, often eaten along with the meat. Sausage mixtures of defined initial radiocaesium concentration and enclosed in various coverings were scalded in a water bath, the nuclide losses amounting to from 5 to 74% depending on the permeability of the particular covering used. (orig./ECB) [de

A Review of the Poultry Meat Production Industry for Food Safety in Indonesia

Science.gov (United States)

Wahyono, N. D.; Utami, M. M. D.

2018-01-01

Poultry meat is an indispensable source of animal protein in human growth and development, so it is in great demand by people all over the world. Poultry meat has several advantages, namely the quality of nutrition is good enough, delicious taste, relatively affordable price, easy to get and accepted all levels of society with diverse backgrounds. The era of globalization requires competitive products, such as chicken meat in Indonesia, the current chicken meat industry is not only based on high production capacity and decreased production costs but also chicken products are safe to eat. As a consequence of trade liberalization, the poultry industry faces the threat of competition with cheaper products with better quality. The food safety of chicken meat starts from the farm, processing process until consumed. Food safety is a requirement of food products that must be handled by involving government, industry and consumers.

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.

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

OpenAIRE

ILIRJANA BOCI; ELDA ZIU; GENTJANA BARDHI

2014-01-01

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 us...

Radiation decontamination of meat lyophilized products

International Nuclear Information System (INIS)

Owczarczyk, H.B.; Migdal, W.

2002-01-01

There is an increasing demand for powder soups and sauces compose with lyophilized products. Technology of lyophilization is not always accompanied by thermal treatment of raw materials. That is the reason the products lyophilization process does not ensure as good microbiological quality as is required. Degree of microbiological decontamination and organoleptic properties of lyophilized meat were investigated after radiation treatment. (author)

Multivariate analysis of meat production traits in Murciano-Granadina goat kids.

Science.gov (United States)

Zurita-Herrera, P; Delgado, J V; Argüello, A; Camacho, M E

2011-07-01

Growth, carcass quality, and meat quality data from Murciano-Granadina kids (n=61) raised under three different systems were collected. Canonical discriminatory analysis and cluster analysis of the entire meat production process and its stages were performed using the rearing systems as grouping criteria. All comparisons resulted in significant differences and indicated the existence of three products with different quality characteristics as a result of the three rearing systems. Differences among groups were greater when comparing carcass and meat qualities as compared with growth differences. The paired analyses of canonical correlations among groups of variables integrated in growth, carcass and meat quality, resulted in all being statistically significant, pointing out the canonical correlation coefficient between carcass quality and meat quality. Copyright © 2011 Elsevier Ltd. All rights reserved.

Lactobacilli and ionising radiation: an example of the application to meat and meat products

International Nuclear Information System (INIS)

Holzapfel, W.H.

1992-01-01

Ionising radiation provides a practical pasteurisation method for the terminal treatment of refrigerated vacuum-packaged meat products with the aim of shelf life extension. However, the relatively high radiation resistance (γ-D 10 = 0.70-1.2 kGy) of typical meat Lactobacilli, especially Lb. sake, selectively favours their total domination after treatments with 5 kGy. Typical meat strains show higher resistance (in term of γ-D 10 values the decimal reduction value due to irradiation) in the log (exponential) than in the stationary phase. This phenomenon was observed both in semi-synthetic broth and in meat, and may be explained in terms of a DNA repair mechanism operative during the exponential phase. Packaging under different gas atmospheres resulted in increased resistance to radiation in presence of N 2 , whilst the highest death rate was observed in presence of CO 2 . (orig.) [de

Micro structural characteristics of minced meat products from use of protein-mineral additive

OpenAIRE

M. Golovko; M. Serik; T. Golovko; V. Polupan

2015-01-01

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...

The use of atmospheric pressure plasma as a curing process for canned ground ham.

Science.gov (United States)

Lee, Juri; Jo, Kyung; Lim, Yubong; Jeon, Hee Joon; Choe, Jun Ho; Jo, Cheorun; Jung, Samooel

2018-02-01

This study investigated the potential use of atmospheric pressure plasma (APP) treatment as a curing process for canned ground ham. APP treatment for 60min while mixing increased the nitrite content in the meat batters from 0.64 to 60.50mgkg -1 while the pH and the total content of aerobic bacteria in the meat batters were unchanged. The canned ground hams cured by the APP treatment for 30min displayed no difference in their physicochemical qualities, such as nitrosyl hemochrome, color, residual nitrite, texture, lipid oxidation, and protein oxidation, compared with those of canned ground hams cured with sodium nitrite or celery powder at 42mgkg -1 of nitrite. The canned ground hams cured by the APP treatment received a higher score in taste and overall acceptability than those cured with sodium nitrite. Canned ground ham can be cured by the APP treatment without nitrite additives. Copyright © 2017 Elsevier Ltd. All rights reserved.

Quantitative Detection of Horse Contamination in Cooked Meat Products by ELISA.

Science.gov (United States)

Thienes, Cortlandt P; Masiri, Jongkit; Benoit, Lora A; Barrios-Lopez, Brianda; Samuel, Santosh A; Cox, David P; Dobritsa, Anatoly P; Nadala, Cesar; Samadpour, Mansour

2018-05-01

Concerns about the contamination of meat products with horse meat and new regulations for the declaration of meat adulterants have highlighted the need for a rapid test to detect horse meat adulteration. To address this need, Microbiologique, Inc., has developed a sandwich ELISA that can quantify the presence of horse meat down to 0.1% (w/w) in cooked pork, beef, chicken, goat, and lamb meats. This horse meat authentication ELISA has an analytical sensitivity of 0.000030 and 0.000046% (w/v) for cooked and autoclaved horse meat, respectively, and an analytical range of quantitation of 0.05-0.8% (w/v) in the absence of other meats. The assay is rapid and can be completed in 1 h and 10 min. Moreover, the assay is specific for cooked horse meat and does not demonstrate any cross-reactivity with xenogeneic cooked meat sources.

[Vitamin A excess by feeding with horse meat products containing high levels of liver].

Science.gov (United States)

Becker, N; Kienzle, E

2013-01-01

Horse meat is often used in the context of an elimination diet. For reasons of practicability some pet owners feed canned horse meat, which is commercially available. Based on a report of a cat with food allergy that displayed cervical spondylosis, the vitamin A content was analyzed in various horse meat products. The vitamin A (retinol) content was analyzed in 14 commercially available horse meat products. The content of metabolizable energy was calculated on the basis of the declaration by using estimation equations. High amounts of vitamin A were found in some products for which liver, offal or animal by-products were labelled as contents. When feeding exclusively with one of these products, the vitamin A supply was just below the safe upper limit for cats while above the safe upper limit for dogs. Labelling and content of all-meat-products should be thoroughly checked to identify products with high liver percentages. An excessive vitamin A intake can occur when feeding with horse-meat products with a high liver content over a long period.

Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production.

Science.gov (United States)

Magistà, D; Ferrara, M; Del Nobile, M A; Gammariello, D; Conte, A; Perrone, G

2016-08-16

Traditional sausages are often considered of superior quality to sausages inoculated with commercial starter cultures and this is partially due to the action of the typical house microflora. Penicillium nalgiovense is the species commonly used as starter culture for dry-cured meat production. Recently a new species, Penicillium salamii, was described as typical colonizer during salami seasoning. In order to understand its contribution to the seasoning process, two different experiments on curing of fresh pork sausages were conducted using P. salamii ITEM 15302 in comparison with P. nalgiovense ITEM 15292 at small and industrial scale, and the dry-cured sausages were subjected to sensory analyses. Additionally, proteolytic and lipolytic in vitro assays were performed on both strains. P. salamii ITEM 15302 proved to be a fast growing mould on dry-cured sausage casings, well adapted to the seasoning process, with high lipolytic and proteolytic enzymatic activity that confers typical sensory characteristics to meat products. Therefore, P. salamii ITEM 15302 was shown to be a good candidate as new starter for meat industry. Copyright © 2015 Elsevier B.V. All rights reserved.

Effect of radiation parameters on the formation of radiolysis products in meat and meat substances

International Nuclear Information System (INIS)

Merritt, C. Jr.; Angelini, P.; Graham, R.A.

1978-01-01

Analytical chemical methods, employing gas and liquid chromatography for separation and mass spectrometry for identification, have been used to study the formation of radiolysis products in various meats such as beef and pork and in fats and proteins derived from meat. In this study the dependency of the amount of product formed in beef is evaluated as a function of various parameters such as radiation dose, dose rate, temperature of irradiation, precursor concentration, and various other factors. Statistical analysis of data accumulated from a large number of samples is provided by means of a laboratory automation computer. The significance of the data is assessed with particular regard to the wholesomeness of the irradiated product

Irradiation of pre-packaged sliced cooked meat products with low and normal sodium content

International Nuclear Information System (INIS)

Stekelenburg, F.K.

1990-01-01

Irradiation experiments were carried out with pre-packaged sliced cooked meat products with different initial counts of Enterobacteriaceae and mesophilic aerobic bacteria. In low-sodium meat products Enterobacteriaceae could effectively be inactivated in refrigerated or frozen products by irradiation with a dose of 1 or 2 kGy respectively, provided the number of these bacteria was below 10(3) to 10(4) per g. The low-sodium meat products involved endured above treatment without being seriously affected as to sensory qualities. Shelf-life of salted cooked meat products could be prolonged by irradiating the frozen product. Irradiation with a dose of 2 kGy enabled uncooled storage of the product for a restricted period (5-7 days). Best results were obtained for meat products with a salt content in the brine phase of greater than 4.0% (w/w) and having a good hygienic quality, i.e. an initial bacterial count below 10(4)/g. Packaging in a gas atmosphere (CO2) slightly enhanced protection as compared to vacuum packaging. Off-flavours as a result of irradiation of salted cooked meat products varied from slight to strong and depended on the type of product

Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment

Directory of Open Access Journals (Sweden)

Giuseppe Merialdi

2015-06-01

Full Text Available The present work aims to present the results of the application of a treatment with high hydrostatic pressure (HHP on Italian fermented and dry-cured pork products. The products used in this study were portioned cured ham, portioned bacon and salami, vacuumpackaged and produced by a single processing company. Two studies were conducted on a single batch of the three products by means of an artificial contamination with Listeria innocua as a surrogate of L. monocytogenes. In the first trial a superficial contamination was obtained by immersion for 3 min in the culture broth with a concentration of approximately 9 log cfu/mL. At the end of the inoculum step, the pieces were dred at room temperature and vacuum packaged. In the second trial 50 kg of minced pork meat were contaminated before production of salami. In both cases the inoculum contained 5 strains of L. innocua. Subsequently, in both trials, 10 samples were randomly divided into two groups of 5 pieces each: i TH group, samples treated with HHP; ii group C, control samples, not subjected to any treatment. All samples were stored at refrigeration temperature at the end of HHP treatments (if applied, and analyzed for the determination of the surface (1st trial and deep (2nd trial quantitative contamination of L. innocua. pH and aW were also determined on 3 pieces of each products belonging to group C. The difference between the medians of the log cfu/cm2 or g established between controls and treated were compared using the non-parametric test (Kruskal-Wallis test with P<0.01. In all products and in both trials the level of contamination detected in treatment groups was always significantly lower than in controls (P<0.01. In particular, in vacuum-packaged ham, bacon and salami viability logarithmic viability reductions equal to -2.29, -2.54 and -2.51 were observed, respectively. This study aimed to evaluate a not-thermal treatment on Italian cured or fermented pork products. The results of

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.

Occurrence of bioactive sphingolipids in meat and fish products

DEFF Research Database (Denmark)

Hellgren, Lars

2001-01-01

/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....... 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...

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... AND VOLUNTARY INSPECTION AND CERTIFICATION LABELING, MARKING DEVICES, AND CONTAINERS Nutrition Labeling § 317.344 Identification of major cuts of meat products. The major cuts of single-ingredient, raw...

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...

Economic Feasibility of Functional Meat Products for Commercial Production in India

Directory of Open Access Journals (Sweden)

Varalakshmi Kandanuri

2017-07-01

Full Text Available This paper analyses the production of functional chicken meat products from economic perspectives. It analyses and compares the economics and investment feasibility on different size groups of processing plants in India. The primary data on input use and output yield were taken from studies of NRCM and data was analysed using economic analysis and investment appraisal techniques like NPV, IRR(%, BC ratio, and Break even analysis. The results indicated that the cost of production of functional products was 5.2 and 5.18 and 4.59 US dollars per kg on small, medium and large scale units respectively. All the processing units are found to be economically feasible with NPV of US$ 12727, 64661 and 153703, IRR of 26%,31% and 42% and B-C ratio was estimated as 1.56, 1.78 and 2.29 for small, medium and large scale units respectively. Economies of scale is evident form all perspectives like production costs, profits, discounting measures and breakeven point. The study found the feasibility of functional meat products in India for commercial production.

Meat products: main pathogens and non-thermal control strategies

Directory of Open Access Journals (Sweden)

Norma Heredia

2014-12-01

Full Text Available Meat is a rich nutrient matrix that allows the proper environment for diverse microorganisms’ proliferation, deteriorative and pathogen. E. coli O157 and non-O157, Salmonella spp. and Listeria monocytogenes are among the pathogen ones. On other hand, the growing demand for “fresh-like” products with high sanitary, organoleptic and nutritional quality had drive the development of alternative technologies to traditional or thermal, to satisfy consumers’ demand. In the last decades new food preservation techniques with no effect on nutritional or organoleptic characteristics had been developed, maintaining or improving microbiological stability and quality. This work is review of the most common pathogen microorganisms in meat and meat products, and the emerging technologies like high hydrostatic pressure, radiation, intelligent and active packages, and the use of natutal compounds for their control.

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.

Occurrence of heterocyclic amines in cooked meat products.

Science.gov (United States)

Puangsombat, Kanithaporn; Gadgil, Priyadarshini; Houser, Terry A; Hunt, Melvin C; Smith, J Scott

2012-03-01

Heterocyclic amines (HCAs), potent mutagens and a risk factor for human cancers, are produced in meats cooked at high temperature. The aim of this study was to determine the HCA content in cooked meat products (beef, chicken, pork, fish) prepared by various cooking methods (pan frying, oven broiling, and oven baking at 170 to 230°C) that are preferred by U.S. meat consumers. The primary HCAs in these samples were PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) (1.49-10.89ng/g), MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (not detected-4.0ng/g), and DiMeIQx (2-amino-3,4,8-trimethyl-imidazo [4,5-f]quinoxaline) (not detected-3.57ng/g). Type and content of HCAs in cooked meat samples were highly dependent on cooking conditions. The total HCA content in well-done meat was 3.5 times higher than that of medium-rare meat. Fried pork (13.91ng/g) had higher levels of total HCAs than fried beef (8.92ng/g) and fried chicken (7.00ng/g). Among the samples, fried bacon contained the highest total HCA content (17.59ng/g). Copyright © 2011 Elsevier Ltd. All rights reserved.

Radiation resistance of Salmonellae in meat. Part of a coordinated programme on factors influencing the utilization of food irradiation processes

International Nuclear Information System (INIS)

Szczawinska, M.

1984-01-01

Studies were made on the use of irradiation in combination with curing salts to control Salmonella in meat products. Irradiation of meat samples with a dose of 3kGy resulted in 3.6-7.1 log cycle reduction of different strains of Salmonella. Salmonella which survived irradiation treatment appeared to die at a faster rate at 0-2 deg. C and showed retarded growth during storage at 8-10 deg. C as compared to untreated culture subjected to the same conditions. Irradiation at 1kGy and 3-6% NaCl had a strong influence on the reduction of Salmonella in ground meat. The addition of 200mg/kg of NaNO 2 or 200mg/kg NaNO 2 and 3% NaCl into ground meat irradiated with 1kGy and stored either at 0-2 deg. C or 20 deg. C had a synergistic effect on the reduction of Salmonella. Irradiation did not change the overall acceptability of the meat samples. A synergistic effect of irradiation and curing salts on the acceptability of ground meat stored at 0-2 deg. C was observed. However, when the samples were stored at 20 deg. C, no advantage from irradiation could be demonstrated on the shelf-life and acceptability

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.

The Formulation of Binding Agent Concentration on Raw Restructured Goat Meat Trimming Product

Directory of Open Access Journals (Sweden)

Rini Mastuti

2012-02-01

Full Text Available The utilization of raw materials and formulation method would affect the quality of the processed meat product. Therefore, a research on the processing method to produce a raw structured product should be conducted. The research was testing a single factor comprises of following parameters: control (without binding agent; 0.3%, 0.5% and 0.7% sodium alginat and 0.3%, 0.5% and 0.7% carragenan, respectively. The results showed that the goat meat trimming could be used as raw materials in the production of the best restructured meat using 0.5% carragenan. This raw restructured meat produced had a loss weight of 1.67%, pH value  7.89, WHC  48.345, and moisture content  75.20%.   Keywords : sodium alginat, carragenan, raw restructured goat meat trimming.

Advances in the industrial production of halal and kosher red meat.

Science.gov (United States)

Farouk, Mustafa M

2013-12-01

The worldwide volume and value of trade in halal and kosher meat and co-products are huge. Muslim countries alone consumed meat estimated to be worth USD 57.2 billion in 2008. The halal and kosher principles that govern the production of red meat have many similarities, as well as some fundamental differences. Perhaps the most significant difference is that at the time of slaughter, the animal needs only to be alive to meet the minimum halal requirement, but must be both alive and conscious for kosher. It is for this reason that reversible pre-slaughter stunning is acceptable only for halal meat, although a compromise form of post-slaughter stunning is now considered kosher in some countries. Extensive research on animal physiology and welfare has characterised and optimised the methods for stunning livestock, and enabled advancement in associated technologies. This forms the basis for harmonising the religious and secular requirements for the protection of animal welfare at slaughter. These technologies and the associated processing practices for the industrial production of halal and kosher meat are reviewed in this paper. Copyright © 2013 Elsevier Ltd. All rights reserved.

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.

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

processing plants and was in addition found on moulded meat products. Sixteen Penicillium species were identified. The most frequently isolated were P. brevicompactum and the closely related P. bialowiezense, P. solitum, P. palitans, P. fagi and a new, not described species named P. “milanense” (ined......Mould growth is not accepted on most types of North European meat products and is considered as both an economic and aesthetic problem for the producers. In order to determine the mycobiota in processing areas of fermented sausage and liver pâté, filamentous fungi were isolated from air, equipment.......; Frisvad, 2007 personal com.). Isolation of a new species illustrates that the mycobiota in the processing areas of North European meat products has not yet been intensively investigated. Several mycotoxin producing species were isolated; the most prevalent were P. brevicompactum/P. bialowiezense and P...

Development of radicidation process for eradicating Salmonella and Staphylococcus from pork meat products

International Nuclear Information System (INIS)

Alur, M.D.; Kamat, A.S.; Doke, S.N.; Nair, P.M.

1998-01-01

Processed meat products including pork salami, luncheon meat, ham and cocktail sausages maintained at sub-zero temperatures in retail cold storage were found to possess counts of mesophilic aerobes, Staphylococcus and Salmonella counts in the ranges of 10 6 - 10 7 and 10 4 - 10 5 and 10 - 100 cfu/g, respectively. When these processed meat products were subjected to a gamma radiation dose of 2.5 kGy, under cryogenic condition, counts of mesophilic aerobes and Staphylococcus of the samples were reduced by 3-4 log cycles. At the same time, products were completely free from Salmonella. Inoculated pack studies indicated that gamma radiation dose of 4 kGy would suffice to eliminate Salmonella completely even in the case of samples, which were artificially inoculated with a heavy initial inoculum of 10 6 cfu/g. A trained taste panel gave high organoleptic ratings, the radicidized meat products in terms of odour, colour and texture, establishing 4 kGy as an optimum radicidation dose for frozen pork meat products. (author)

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

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

Immunofluorescent determination of wheat protein in meat products

Directory of Open Access Journals (Sweden)

Michaela Petrášová

2014-02-01

Full Text Available In food industry nowadays, there are various plant-origin protein additives which are meant for production of meat products. Among the most frequent additives of this type there are different kinds of flour, starch, fiber, and plant-origin proteins. Their usage at present is limited by the existing legislation not to prevent consumer deception but also for reasons of possible influence on consumer health. Therefore, this problem is paid a lot of attention not only in the Czech Republic but also all over the world. The main risk is seen in the impossibility to choose a suitable foodstuff for an individual prone to allergic reactions. Potential allergens are also often plant-origin raw materials which are added into foodstuffs for their technological qualities and low price. Wheat is widely cultivated cereal as well as an important source of proteins. After ingestion or inhalation, wheat proteins may cause adverse reactions. These adverse effects include a wide range of disorders which are dependent on the method of contact with wheat protein. These adverse effects can then take the form of various clinical manifestations, such as celiac disease, T-cell mediated inflammatory bowel disease, dermatitis, skin rash, breathing difficulties, allergy to pollen or to wheat flour or food allergy to foodstuffs containing gluten. The only possible protection against adverse immune reactions for those with food allergies is strictly excluding the 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. In order to avoid misleading consumers and also to protect allergic consumers, analytical methods applicable to all types of foodstuffs have been developed. Unfortunately, detection of allergens in

STUDY ON DECREASE OF NITRITE AND NITRATE USAGE IN PROCESSED MEAT WITH ADDITION OF NATURAL SALT AND CARBON MONOXIDE

Directory of Open Access Journals (Sweden)

R. Sakata

2017-01-01

Full Text Available This study was carried out to examine the reddening of meat products due to the addition of natural yellow salt (YS and carbon monoxide (CO. Following YS or NaCl addition at 2% to pork subsequent to nitrite (0~100 ppm treatment, color development due to this addition was analyzed optically. Heme pigment content in the meat was also determined spectrophotometrically. YS was found to bring about greater reddening than NaCl, indicating residual nitrite and nitrate content to be significantly higher in meat containing YS, through the amount of either was quite small. The nitrite itself in YS could never explain the color formation by the YS. Because the YS included not only nitrite but also nitrate, the effects of nitrate on the color stability of cooked cured pork were examined. Nitrate inhibited the nitrite decrement and discoloration in the cooked cured ham. The degradation rate of nitrite was clearly found to decrease with nitric acid content. Nitrate does not appear to serve as a donor of nitrite, but rather inhibits nitrite reduction in cooked meat products, with consequent prolongation of color stability. Nitrate, observed in many rock salt and also in this case, could enhance the color formation. CO treatment of pork caused the formation of carboxy myoglobin (COMb with consequent reddening of the meat. COMb was shown to be heat-stable and form stably at pH 5.0 to 8.0 and to be extractable with water, but was barely extractable at all with acetone. Nitric oxide was found to have greater affinity toward myoglobin (Mb than CO. Nitrosyl Mb was noted to be stable in all meat products examined. CO was seen to be capable of controlling the extent of lipid oxidation.

Importance of the producer on retail broiler meat product contamination with Campylobacter spp

DEFF Research Database (Denmark)

Kudirkiene, Egle; Buneviciene, Jurgita; Serniene, Loreta

2013-01-01

Background Campylobacter spp. are a leading cause of human bacterial gastroenteritis worldwide, with poultry meat being considered the most important source of the infection. To obtain data on broiler meat contamination with Campylobacter spp. in Lithuania, the occurrence, counts and genotypes...... of these pathogens on raw broiler meat products from different producers were examined. Results Out of 312 broiler meat product samples examined, 46.8% were contaminated with Campylobacter spp. Campylobacter jejuni was identified in 51.4% and Campylobacter coli in 37.7% of positive samples. Campylobacter jejuni...

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.

Modeling production functions and economic weights in intensive meat production of guinea pigs.

Science.gov (United States)

Pascual, Mariam; Cruz, Danny Julio; Blasco, Agustín

2017-10-01

A profit function for a typical commercial farm of intensive guinea pig production was designed. The simulated farm contained 86 cages with a ratio of 7:1 females/males, with continuous mating. Kits were weaned at 15 days of age and slaughtered for meat production at 90 days of age. The absolute (EW) and relative economic weights of the main traits were calculated. The highest EW were kits produced per kindling (US$25), kits weaned per kindling (US$22), kits born alive per kindling (US$20), and the number of kindlings per female and year (US$12). Profit, returns, and costs per female and year were US$15, 68, and 53, respectively. Returns came from the production of young guinea pigs and discarded reproductive adults for meat production, 90 and 10% of the total returns. The highest costs were feeding and labor, 44 and 23% of the total cost. The EW and profit did not substantially change when simulating variations of ±20% in the prices of kilograms of fattening feed and kilograms of live weight of guinea pig, showing their robustness to future variations in market prices or to variations in prices between countries. The results obtained highlight the importance of the feeding costs in the guinea pig meat production.

Immobilization of Cells and Enzymes for Fermented Dairy or Meat Products

Science.gov (United States)

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

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

Detection of adulterations in tradictional portuguese game meat products by polymerase chain reaction technique

OpenAIRE

Santos, C.G.; Melo, V.S.; Amaral, J.S.; Oliveira, M.B.P.P.; Mafra, I.

2013-01-01

Authenticity assessment and fraud detection in processed meat products have becn attracting an increased attention driven by public health, economic and legal cancems, and also for religiolls reasons. Currcntly, ooe af the major issues conceming adulterations in the meat indust:ry regards the fraudulent substitution af higher commercial valued meat species by less expensive oDes [1]. The manufacture af traditional meat products is a long-established practice in the Northeast of Po...

The microbiological safety of ready-to-eat specialty meats from markets and specialty food shops: a UK wide study with a focus on Salmonella and Listeria monocytogenes.

Science.gov (United States)

Gormley, F J; Little, C L; Grant, K A; de Pinna, E; McLauchlin, J

2010-04-01

From 2359 specialty meats (continental sausages, cured/fermented, dried meats) sampled from markets and specialty food shops, 98.9% of samples were of satisfactory or acceptable microbiological quality. However, 16 (0.7%) were unsatisfactory as a result of Escherichia coli, Staphylococcus aureus or Listeria spp. contamination (>or=10(2) CFU/g), and nine (0.4%) were unacceptable due to presence of Salmonella spp. or Listeria monocytogenes (>10(2) CFU/g). Meats with unacceptable levels of L. monocytogenes were within shelf life (range: 8-143 days remaining). Nine different subtypes of L. monocytogenes were detected with sero/AFLP type 1/2c VII predominating (37%), although this subtype was not overrepresented in any particular meat type (P > 0.05). Ninety-six percent of continental sausages and cured/fermented products were stored at potential for L. monocytogenes to be present at levels hazardous to health at the point of sale.

Nitrate reductase activity of Staphylococcus carnosus affecting the color formation in cured raw ham.

Science.gov (United States)

Bosse Née Danz, Ramona; Gibis, Monika; Schmidt, Herbert; Weiss, Jochen

2016-07-01

The influence of the nitrate reductase activity of two Staphylococcus carnosus strains used as starter cultures on the formation of nitrate, nitrite and color pigments in cured raw ham was investigated. In this context, microbiological, chemical and multivariate image analyses were carried out on cured raw hams, which were injected with different brines containing either nitrite or nitrate, with or without the S. carnosus starter cultures. During processing and storage, the viable counts of staphylococci remained constant at 6.5logcfu/g in the hams inoculated with starter cultures, while the background microbiota of the hams processed without the starter cultures developed after 14days. Those cured hams inoculated with S. carnosus LTH 7036 (high nitrate reductase activity) showed the highest decrease in nitrate and high nitrite concentrations in the end product, but were still in the range of the legal European level. The hams cured with nitrate and without starter culture or with the other strain, S. carnosus LTH 3838 (low nitrate reductase activity) showed higher residual nitrate levels and a lower nitrite content in the end product. The multivariate image analysis identified spatial and temporal differences in the meat pigment profiles of the differently cured hams. The cured hams inoculated with S. carnosus LTH 3838 showed an uncured core due to a delay in pigment formation. Therefore, the selection of starter cultures based on their nitrate reductase activity is a key point in the formation of curing compounds and color pigments in cured raw ham manufacture. Copyright © 2016 Elsevier Ltd. All rights reserved.

Novel TaqMan real-time polymerase chain reaction assay for verifying the authenticity of meat and commercial meat products from game birds.

Science.gov (United States)

Rojas, María; González, Isabel; Pavón, Miguel Angel; Pegels, Nicolette; Lago, Adriana; Hernández, Pablo E; García, Teresa; Martín, Rosario

2010-06-01

Species-specific real-time polymerase chain reaction (PCR) assays using TaqMan probes have been developed for verifying the labeling of meat and commercial meat products from game birds, including quail, pheasant, partridge, guinea fowl, pigeon, Eurasian woodcock and song thrush. The method combines the use of species-specific primers and TaqMan probes that amplify small fragments (amplicons meat products from the target species demonstrated the suitability of the assay for the detection of the target DNAs.

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.

9 CFR 319.106 - “Country Ham,” “Country Style Ham,” “Dry Cured Ham,” “Country Pork Shoulder,” “Country Style Pork...

Science.gov (United States)

2010-01-01

... INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Cured Meats, Unsmoked and..., or from a single piece of meat from a pork shoulder. They are prepared in accordance with paragraph...Dry Cured Ham,â âCountry Pork Shoulder,â âCountry Style Pork Shoulder,â and âDry Cured Pork Shoulder.â...

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.

THE DEMAND FOR MEAT PRODUCTS IN THE UNITED STATES: AN EMPIRICAL ANALYSIS

OpenAIRE

Olowolayemo, Surajudeen O.; Martin, Neil R., Jr.; Raymond, Jennie E.

1993-01-01

Given the importance of meat consumption, and the proportion of consumers' income spent on meat, this study estimates the demand for eight meat categories using two different functional forms. An inverse almost ideal demand system (IAIDS), and linear double-log price dependent demand models are specified. In most cases, flexibilities obtained from both methods are comparable and show that the demand for meat products is price inflexible. In addition, there are regional as well as seasonal var...

Antibotulinal efficacy of sulfur dioxide in meat.

Science.gov (United States)

Tompkin, R B; Christiansen, L N; Shaparis, A B

1980-01-01

The addition of sodium metabisulfite as a source of sulfur dioxide delayed botulinal outgrowth in perishable canned comminuted pork when it was temperature abused at 27 degree C. The degree of inhibition was directly related to the level of sulfur dioxide. Levels greater than 100 microgram of sulfur dioxide per g were necessary to achieve significant inhibition when a target level of 100 botulinal spores per g was used. Sodium nitrite partially reduced the efficacy of the sulfur dioxide. Sulfur dioxide offers a new option for the control of botulinal outgrowth in cured or noncured meat and poultry products. PMID:6996613

Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs.

Science.gov (United States)

Teixeira, Alfredo; Fernandes, Aline; Pereira, Etelvina; Manuel, Aristides; Rodrigues, Sandra

2017-12-01

Physicochemical and sensory characteristics of sheep and goat cured legs were evaluated. The pH values (5.7-5.8) and aw (0.87 and 0.83) found to be adequate to control meat deterioration, promoting safety and stability to shelf life of products with respect to microbial growth. The high protein (46.2 and 38.4%) and low fat (5.3 and 8.7%) percentages of the goat and sheep cured legs were the main evidence of the effect of salting and ripening processes. A low cholesterol content of 4.5% is particularly evident in sheep cured legs. Curing process produced a slight increase in the P/S ratio 0.23 and 0.17 for goat and sheep cured legs, respectively. TBARS values are much lower than the value of 2mg of MDA/Kg which is the upper limit of rancidity. Physico-chemical and sensory characteristics indicate that producing cured goat and sheep legs from cull animals can be an interesting way of adding value to animals with very low commercial prices. Copyright © 2017 Elsevier Ltd. All rights reserved.

[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.

Strategy to inactivate Clostridium perfringens spores in meat products.

Science.gov (United States)

Akhtar, Saeed; Paredes-Sabja, Daniel; Torres, J Antonio; Sarker, Mahfuzur R

2009-05-01

The current study aimed to develop an inactivation strategy for Clostridium perfringens spores in meat through a combination of spore activation at low pressure (100-200 MPa, 7 min) and elevated temperature (80 degrees C, 10 min); spore germination at high temperatures (55, 60 or 65 degrees C); and inactivation of germinated spores with elevated temperatures (80 and 90 degrees C, 10 and 20 min) and high pressure (586 MPa, at 23 and 73 degrees C, 10 min). Low pressures (100-200 MPa) were insufficient to efficiently activate C. perfringens spores for germination. However, C. perfringens spores were efficiently activated with elevated temperature (80 degrees C, 10 min), and germinated at temperatures lethal for vegetative cells (>or= 55 degrees C) when incubated for 60 min with a mixture of L-asparagine and KCl (AK) in phosphate buffer (pH 7) and in poultry meat. Inactivation of spores (approximately 4 decimal reduction) in meat by elevated temperatures (80-90 degrees C for 20 min) required a long germination period (55 degrees C for 60 min). However, similar inactivation level was reached with shorter germination period (55 degrees C for 15 min) when spore contaminated-meat was treated with pressure-assisted thermal processing (568 MPa, 73 degrees C, 10 min). Therefore, the most efficient strategy to inactivate C. perfringens spores in poultry meat containing 50 mM AK consisted: (i) a primary heat treatment (80 degrees C, 10 min) to pasteurize and denature the meat proteins and to activate C. perfringens spores for germination; (ii) cooling of the product to 55 degrees C in about 20 min and further incubation at 55 degrees C for about 15 min for spore germination; and (iii) inactivation of germinated spores by pressure-assisted thermal processing (586 MPa at 73 degrees C for 10 min). Collectively, this study demonstrates the feasibility of an alternative and novel strategy to inactivate C. perfringens spores in meat products formulated with germinants specific for C

Ultrasonic characterization of pork meat salting

International Nuclear Information System (INIS)

García-Pérez, J V; De Prados, M; Pérez-Muelas, N; Cárcel, J A; Benedito, J

2012-01-01

Salting process plays a key role in the preservation and quality of dry-cured meat products. Therefore, an adequate monitoring of salt content during salting is necessary to reach high quality products. Thus, the main objective of this work was to test the ability of low intensity ultrasound to monitor the salting process of pork meat. Cylindrical samples (diameter 36 mm, height 60±10 mm) of Biceps femoris were salted (brine 20% NaCl, w/w) at 2 °C for 1, 2, 4 and 7 days. During salting and at each experimental time, three cylinders were taken in order to measure the ultrasonic velocity at 2 °C. Afterwards, the cylinders were split in three sections (height 20 mm), measuring again the ultrasonic velocity and determining the salt and the moisture content by AOAC standards. In the whole cylinders, moisture content was reduced from 763 (g/kg sample) in fresh samples to 723 (g/kg sample) in samples salted for 7 days, while the maximum salt gain was 37.3 (g/kg sample). Although, moisture and salt contents up to 673 and 118 (g/kg sample) were reached in the sections of meat cylinders, respectively. During salting, the ultrasonic velocity increased due to salt gain and water loss. Thus, significant (p 2 = 0.975) and moisture (R 2 = 0.863) contents. In addition, the change of the ultrasonic velocity with the increase of the salt content showed a good agreement with the Kinsler equation. Therefore, low intensity ultrasound emerges as a potential technique to monitor, in a non destructive way, the meat salting processes carried out in the food industry.

Detection and quantification of beef and pork materials in meat products by duplex droplet digital PCR

OpenAIRE

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 t...

Products Claiming to "Cure" Cancer Are a Cruel Deception

Science.gov (United States)

... products claiming to cure cancer on websites or social media platforms, such as Facebook and Instagram. According to Nicole Kornspan, M.P.H., a consumer safety officer at the U.S. Food and Drug ...

Sustainable production and sales of meat from free-range pigs

DEFF Research Database (Denmark)

Bredahl, Lone; Andersen, Lone Schreiber

2002-01-01

These years, the consumption of pork is not only stagnating in Denmark but also on many other European markets. This coincides with a rise in consumer demand for increased welfare among farm animals. In a project about sustainable production and sales of meat from free-range pigs, guidelines...... are developed on a European level for the production of pork from outdoors production systems, which combine animal welfare with high quality of consumption and high quality of health. In cooperation with colleagues in France, Great Britain and Sweden, MAPP is examining the market potential of this type of meat......, based on consumer surveys in these four countries....

Chemical and physical parameters of dried salted pork meat

Directory of Open Access Journals (Sweden)

Petronela Cviková

2016-07-01

Full Text Available The aim of the present study was analysed and evaluated chemical and physical parameters of dried salted pork neck and ham. Dried salted meat is one of the main meat products typically produced with a variety of flavors and textures. Neck (14 samples and ham (14 samples was salted by nitrite salt mixture during 1week. The nitrite salt mixture for salting process (dry salting was used. This salt mixture contains: salt, dextrose, maltodextrin, flavourings, stabilizer E316, taste enhancer E621, nitrite mixture. The meat samples were dried at 4 °C and relative humudity 85% after 1 week salting. The weight of each sample was approximately 1 kg. After salting were vacuum-packed and analysed after 1 week. The traditional dry-cured meat such as dry-cured ham and neck obtained after 12 - 24 months of ripening under controlled conditions. The average protein content was significantly (p <0.001 lower in dried pork neck in comparison with dried salted pork ham. The average intramuscular fat was significantly (p <0.001 lower in dried pork ham in comparison with dried salted pork neck. The average moisture was significantly lower (p ≤0.05 in dried salted ham in comparison with dried pork neck. The average pH value was 5.50 in dried salted pork ham and 5.75 in dried salted pork neck. The content of arginine, phenylalanine, isoleucine, leucine and threonine in dried salted ham was significantly lower (p <0.001 in comparison with dried salted pork neck. The proportion of analysed amino acids from total proteins was 56.31% in pork salted dried ham and 56.50% in pork salted dried neck.  Normal 0 21 false false false EN-GB X-NONE X-NONE Normal 0 21 false false false SK X-NONE X-NONE

Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics.

Science.gov (United States)

Glorieux, Seline; Goemaere, Olivier; Steen, Liselot; Fraeye, Ilse

2017-09-01

Phosphate reduction is of important industrial relevance in the manufacturing of emulsified meat products because it may give rise to a healthier product. The effect of seven different phosphate types was tested on the physicochemical and quality characteristics to select the most promising phosphate type for further cooked sausage manufacturing. Next, phosphate mass fraction was gradually reduced. Tetrasodium di- or pyrophosphate (TSPP) and sodium tripolyphosphate (STPP) increased pH, reduced structural properties, resulted in the highest emulsion stability, lowest cooking loss and had little effect on hardness. Based on the viscoelastic properties, a minimum mass fraction of 0.06% TSPP was sufficient to obtain an acceptable quality product. Rheology proved to be a very useful tool to evaluate the quality of meat products, as it gives insight in the structure of the meat product and especially the functional properties of meat proteins. Based on the obtained results, it can be concluded that the current amount of phosphate added to emulsified meat products can be significantly reduced with minimal loss of product quality.

Meat quality and health implications of organic and conventional beef production.

Science.gov (United States)

Kamihiro, S; Stergiadis, S; Leifert, C; Eyre, M D; Butler, G

2015-02-01

Recommendation to reduce fat consumption from ruminant meat does not consider the contribution of nutritionally beneficial fatty acids in lean beef. Here we report effects of production system (organic vs conventional) and finishing season on meat and fat quality of sirloin steaks from retail outlets and simulated fatty acid intakes by consumers. There was little difference in meat quality (pH, shear force and colour), but the fat profiles varied considerably between production systems and season. Meat fat from organic and summer finished cattle contained higher concentrations of conjugated linoleic acid, its precursor vaccenic acid and individual omega-3 fatty acids and had a lower ratio of omega-6 to omega-3 fatty acids compared with non-organic and winter finished cattle respectively. The fat profile from summer finished organic beef aligns better to recommended dietary guideline including those for long chain omega-3 fatty acids compared with that from winter finished, non-organic steak.

Quantitative concept tests of organic premium meat products

OpenAIRE

Chrysochou , Polymeros; Krystallis Krontalis, Athanasios

2015-01-01

This report is part of WP6 of the SUMMER project. The aim is to investigate how consumers perceive organic premium products and if they are willing to pay a price premium for these products. We conducted an experiment with 426 Danish consumers, in which we manipulate production method (organic vs. conventional), premium production (premium vs. non-premium) and extrinsic quality (high vs. low) across three meat products (pork, beef and chicken). Our findings show that consumers perceive organi...

Occurrence and growth of yeasts in processed meat products - implications for potential spoilage

DEFF Research Database (Denmark)

Nielsen, Dennis Sandris; Jacobsen, Tomas; Jespersen, Lene

2008-01-01

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......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...

Prevalence of Listeria monocytogenes in pork-meat and other processed products from the Colombian swine industry

Directory of Open Access Journals (Sweden)

Andrea Gamboa Marín

2012-04-01

Full Text Available Objective. To determine the prevalence of L. monocytogenes in pork carcasses, meat cuts, and meat products (“chorizo”, sausage and ham. Materials and methods. Stratified sampling was implemented in meat-processed products. We analyzed 566 (37% carcasses, 472 (31% meat cuts, and 481, (32% meat-processed products, distributed as follows: 169 (11% sausage, 163 (11% ham, and 149 (10% “chorizo”, for a total of 1519 (100% samples in a period of 18 months. The samples were processed using the ISO-17604, ISO-11290-1 and the USDA/FSIS (MLG-8.03 methods. Genus and species were confirmed by multiplex-PCR. Results. We obtained isolates of L. monocytogenes from 21 carcasses (10%, 160 (76% from meat deboning, 10 (5% from ham, 6 (3% from “chorizo”, and 13 (6% from sausage. The prevalence found was 3.7% and 33.9% in carcasses and meat deboning respectively. The prevalence in the meat-processed products was 4.03% in “chorizo”, 6.13% in ham and 7.69% in sausage. The overall prevalence of L. monocytogenes in the study was 13.82%. Conclusions. We found L. monocytogenes in different products analyzed, with particular interest in ham and sausage since both are consumed without previous heat treatment.

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

Science.gov (United States)

2011-05-02

... amenable species, such as processing game meat or for busy times in their retail shops around holidays. The... Service 9 CFR Parts 321, 332, and 381 Cooperative Inspection Programs: Interstate Shipment of Meat and... Shipment of Meat and Poultry Products AGENCY: Food Safety and Inspection Service, USDA. ACTION: Final rule...

Influence of extrinsic operational parameters on salt diffusion during ultrasound assisted meat curing.

Science.gov (United States)

Inguglia, Elena S; Zhang, Zhihang; Burgess, Catherine; Kerry, Joseph P; Tiwari, Brijesh K

2018-02-01

The present study investigated the effect of geometric parameters of the ultrasound instrument during meat salting in order to enhance salt diffusion and salt distribution in pork meat on a lab scale. The effects of probe size (∅2.5 and 1.3cm) and of different distances between the transducer and the meat sample (0.3, 0.5, and 0.8cm) on NaCl diffusion were investigated. Changes in the moisture content and NaCl gain were used to evaluate salt distribution and diffusion in the samples, parallel and perpendicular to ultrasound propagation direction. Results showed that 0.3cm was the most efficient distance between the probe and the sample to ensure a higher salt diffusion rate. A distance of 0.5cm was however considered as a trade-off distance to ensure salt diffusion and maintenance of meat quality parameters. The enhancement of salt diffusion by ultrasound was observed to decrease with increased horizontal distance from the probe. This study is of valuable importance for meat processing industries willing to apply new technologies on a larger scale and with defined operational standards. The data suggest that the geometric parameters of ultrasound systems can have strong influence on the efficiency of ultrasonic enhancement of NaCl uptake in meat and can be a crucial element in determining salt uptake during meat processing. Copyright © 2017 Elsevier B.V. All rights reserved.

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.

Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products

Directory of Open Access Journals (Sweden)

Anjum Faqir Muhammad

2013-02-01

Full Text Available Abstract This study was intended to explore the effect of extruded flaxseed meal supplemented diet on broiler growth performance, oxidative stability and organoleptic characteristics of broiler meat and meat products. 120 (day old broiler chicks were randomly allotted to 12 experimental groups and fed on diets containing extruded flaxseed meal at 0, 5, 10 and 15%. The supplementation of extruded flaxseed in the diet decreases the body weight gain, feed intake and increased feed conversion ratio (FCR values of broilers. The antioxidant enzymes were strongly influenced by different levels of extruded flaxseed supplementation among treatments. The TBARS assay revealed that maximum malondialdehyde were produced in T3 containing highest extruded flaxseed level (15% and minimum malondialdehyde were produced in T0 treatment having no extruded flaxseed. The TBARS values ranged from 0.850-2.106 and 0.460-1.052 in leg and breast met respectively. The Free radical scavenging activity varied significantly and DPPH values of breast meat ranged from 20.70% to 39.09% and in leg meat 23.53% to 43.09% respectively. The sensory acceptability of broiler meat nuggets was decreased with the increase in the level of flaxseeds due to the lipid peroxidation of polyunsaturated fatty acids (PUFA which generated off flavors and bad odors. Feeding extruded flaxseed to chicken through feed strongly inflated the quality and functional properties, fatty acid contents and reduced the oxidative stability of broiler meat and meat products. The present study concludes that up to 10% of flaxseed meal may be used in broiler diet to enhance the omega 3 fatty acids content in the broiler meat.

Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products.

Science.gov (United States)

Anjum, Faqir Muhammad; Haider, Muhammad Faizan; Khan, Muhammad Issa; Sohaib, Muhammad; Arshad, Muhammad Sajid

2013-02-08

This study was intended to explore the effect of extruded flaxseed meal supplemented diet on broiler growth performance, oxidative stability and organoleptic characteristics of broiler meat and meat products. 120 (day old) broiler chicks were randomly allotted to 12 experimental groups and fed on diets containing extruded flaxseed meal at 0, 5, 10 and 15%. The supplementation of extruded flaxseed in the diet decreases the body weight gain, feed intake and increased feed conversion ratio (FCR) values of broilers. The antioxidant enzymes were strongly influenced by different levels of extruded flaxseed supplementation among treatments. The TBARS assay revealed that maximum malondialdehyde were produced in T3 containing highest extruded flaxseed level (15%) and minimum malondialdehyde were produced in T0 treatment having no extruded flaxseed. The TBARS values ranged from 0.850-2.106 and 0.460-1.052 in leg and breast met respectively. The Free radical scavenging activity varied significantly and DPPH values of breast meat ranged from 20.70% to 39.09% and in leg meat 23.53% to 43.09% respectively. The sensory acceptability of broiler meat nuggets was decreased with the increase in the level of flaxseeds due to the lipid peroxidation of polyunsaturated fatty acids (PUFA) which generated off flavors and bad odors. Feeding extruded flaxseed to chicken through feed strongly inflated the quality and functional properties, fatty acid contents and reduced the oxidative stability of broiler meat and meat products. The present study concludes that up to 10% of flaxseed meal may be used in broiler diet to enhance the omega 3 fatty acids content in the broiler meat.

Meat and meat products – analysis of the most common threats in the years 2011-2015 in Rapid Alert System for Food and Feed (RASFF)

Science.gov (United States)

Kononiuk, Anna D.; Karwowska, Małgorzata

The key tool used in the European Union in order to eliminate the risks associated with the consumption of potentially hazardous food is RASFF - Rapid Alert System for Food and Feed Safety. The RASFF was established to increase accountability and strengthening cooperation between states of the European Union in the field of food safety control. The aim of this study was to explore the trends and temporal and spatial distribution of notifications on food safety hazards between January 2011 and December 2015 with a special emphasis on meat and meat products on the basis of notification from RASFF. The study analyzed notifications on the annual reports of the RASFF published by the European Commission and requests added to the portal RASFF in the period 01.01.2011 - 31.12.2015 on the category of “meat and meat products (other than poultry) and “poultry meat and poultry meat products”. Analysis included detailed information on each notification, such as the classification and date, hazard category, notifying country, country origin. The most common classifications of notification were ‘alert’ and ‘border rejection’. Generally, basis of this notifications were ‘company’s own check’ and ‘official control on the market’. Pathogenic microorganisms were the most often hazard of category in which the higher number of notifications concerned with Salmonella spp. Alert notification which is the most dangerous for consumers were the most common type of classification for notifications on ‘meat and meat product’ category. The most of notifications in category ‘poultry meat and poultry meat products’ were the result of border control. Pathogenic microorganisms were the reason for the huge number of notifications in studied product categories. Many of notifications were associated with products which origin countries were outside RASFF member states.

SAG2 locus genotyping of Toxoplasma gondii in meat products of ...

African Journals Online (AJOL)

Toxoplasmosis is an infection caused by Toxoplasma gondii, an intracellular obligate parasite. Its transmission is usually attributed to ingestion of undercooked or raw meat. The aim of this study was the detection and genotyping of T. gondii in meat products using the molecular method in East Azerbaijan. DNA was ...

SAG2 locus genotyping of Toxoplasma gondii in meat products of ...

African Journals Online (AJOL)

Jane

2011-10-12

Oct 12, 2011 ... restriction fragment length polymorphism (RFLP) analysis of SAG2 locus revealed that all of the samples belonged to genotype I. The detection of the parasite in uncooked meat and commercial meat products, and the high ratio of seropositive slaughtered animals, emphasis that the risk still exists for.

Preliminary Results for Ways to Increase Meat Production in Cattle

OpenAIRE

Doina Popa; Dorina Cotarlea; Doina Sprinjean

2010-01-01

In order to improve the quality and quantity of meat production in cattle in the ICDM Cristian institute and two private farms, Beef Technology and Artificial Insemination was applied. Artificial Insemination was performed with semen from bulls of meat breeds (Charolaise, Bleu Belge, Aberdeen Angus). The average daily gains obtained were between 0.40-1.30 kg / head / day, varying based on race, sex, technology applied, etc.

Isolation and molecular identification of Vibrio spp. by sequencing of 16S rDNA from seafood, meat and meat products in Libya

Science.gov (United States)

Azwai, S.M.; Alfallani, E.A.; Abolghait, S.K.; Garbaj, A.M.; Naas, H.T.; Moawad, A.A.; Gammoudi, F.T.; Rayes, H.M.; Barbieri, I.; Eldaghayes, I.M.

2016-01-01

The genus Vibrio includes several food-borne pathogens that cause a spectrum of clinical conditions including septicemia, cholera and milder forms of gastroenteritis. Several Vibrio spp. are commonly associated with food-borne transmission including Vibrio cholerae, Vibrio parahemolyticus, and Vibrio vulnificus. Microbiological analysis for enumeration and isolation of Vibrio spp. were carried out for a total of 93 samples of seafood, meat and meat products from different geographic localities in Libya (Tripoli, Regdalin, Janzour and Tobruk). Vibrio spp. were detected by conventional cultural and molecular method using PCR and sequencing of 16S rDNA. Out of the 93 cultured samples only 48 (51.6%) yielded colonies on Thiosulfate Citrate Bile Salt agar (TCBS) with culture characteristics of Vibrio spp. More than half (n=27) of processed seafood samples (n=46) yielded colonies on TCBS, while only 44.6 % of samples of meat and meat products showed colonies on TCBS. Among cultured seafood samples, the highest bacterial count was recorded in clam with a count of 3.8 ×104 CFU\\g. Chicken burger samples showed the highest bacterial count with 6.5 ×104 CFU\\g. Molecular analysis of the isolates obtained in this study, showed that 11 samples out of 48 (22.9%) were Vibrio spp. Vibrio parahemolyticus was isolated from camel meat for the first time. This study is an initial step to provide a baseline for future molecular research targeting Vibrio spp. foodborne illnesses. This data will be used to provide information on the magnitude of such pathogens in Libyan seafood, meat and meat products. PMID:27004169

Isolation and molecular identification of Vibrio spp. by sequencing of 16S rDNA from seafood, meat and meat products in Libya

Directory of Open Access Journals (Sweden)

S.M. Azwai

2016-03-01

Full Text Available The genus Vibrio includes several food-borne pathogens that cause a spectrum of clinical conditions including septicemia, cholera and milder forms of gastroenteritis. Several Vibrio spp. are commonly associated with food-borne transmission including Vibrio cholerae, Vibrio parahemolyticus, and Vibrio vulnificus. Microbiological analysis for enumeration and isolation of Vibrio spp. were carried out for a total of 93 samples of seafood, meat and meat products from different geographic localities in Libya (Tripoli, Regdalin, Janzour and Tobruk. Vibrio spp. were detected by conventional cultural and molecular method using PCR and sequencing of 16S rDNA. Out of the 93 cultured samples only 48 (51.6% yielded colonies on Thiosulfate Citrate Bile Salt agar (TCBS with culture characteristics of Vibrio spp. More than half (n=27 of processed seafood samples (n=46 yielded colonies on TCBS, while only 44.6% of samples of meat and meat products showed colonies on TCBS. Among cultured seafood samples, the highest bacterial count was recorded in clam with a count of 3.8 х104 CFU\\g. Chicken burger samples showed the highest bacterial count with 6.5 х104 CFU\\g. Molecular analysis of the isolates obtained in this study, showed that 11 samples out of 48 (22.9% were Vibrio spp. Vibrio parahemolyticus was isolated from camel meat for the first time. This study is an initial step to provide a baseline for future molecular research targeting Vibrio spp. foodborne illnesses. This data will be used to provide information on the magnitude of such pathogens in Libyan seafood, meat and meat products.

Isolation and molecular identification of Vibrio spp. by sequencing of 16S rDNA from seafood, meat and meat products in Libya.

Science.gov (United States)

Azwai, S M; Alfallani, E A; Abolghait, S K; Garbaj, A M; Naas, H T; Moawad, A A; Gammoudi, F T; Rayes, H M; Barbieri, I; Eldaghayes, I M

2016-01-01

The genus Vibrio includes several food-borne pathogens that cause a spectrum of clinical conditions including septicemia, cholera and milder forms of gastroenteritis. Several Vibrio spp. are commonly associated with food-borne transmission including Vibrio cholerae, Vibrio parahemolyticus, and Vibrio vulnificus. Microbiological analysis for enumeration and isolation of Vibrio spp. were carried out for a total of 93 samples of seafood, meat and meat products from different geographic localities in Libya (Tripoli, Regdalin, Janzour and Tobruk). Vibrio spp. were detected by conventional cultural and molecular method using PCR and sequencing of 16S rDNA. Out of the 93 cultured samples only 48 (51.6%) yielded colonies on Thiosulfate Citrate Bile Salt agar (TCBS) with culture characteristics of Vibrio spp. More than half (n=27) of processed seafood samples (n=46) yielded colonies on TCBS, while only 44.6 % of samples of meat and meat products showed colonies on TCBS. Among cultured seafood samples, the highest bacterial count was recorded in clam with a count of 3.8 ×10(4) CFU\\g. Chicken burger samples showed the highest bacterial count with 6.5 ×10(4) CFU\\g. Molecular analysis of the isolates obtained in this study, showed that 11 samples out of 48 (22.9%) were Vibrio spp. Vibrio parahemolyticus was isolated from camel meat for the first time. This study is an initial step to provide a baseline for future molecular research targeting Vibrio spp. foodborne illnesses. This data will be used to provide information on the magnitude of such pathogens in Libyan seafood, meat and meat products.

Consumer evaluations of processed meat products reformulated to be healthier - A conjoint analysis study.

Science.gov (United States)

Shan, Liran C; De Brún, Aoife; Henchion, Maeve; Li, Chenguang; Murrin, Celine; Wall, Patrick G; Monahan, Frank J

2017-09-01

Recent innovations in processed meats focus on healthier reformulations through reducing negative constituents and/or adding health beneficial ingredients. This study explored the influence of base meat product (ham, sausages, beef burger), salt and/or fat content (reduced or not), healthy ingredients (omega 3, vitamin E, none), and price (average or higher than average) on consumers' purchase intention and quality judgement of processed meats. A survey (n=481) using conjoint methodology and cluster analysis was conducted. Price and base meat product were most important for consumers' purchase intention, followed by healthy ingredient and salt and/or fat content. In reformulation, consumers had a preference for ham and sausages over beef burgers, and for reduced salt and/or fat over non reduction. In relation to healthy ingredients, omega 3 was preferred over none, and vitamin E was least preferred. Healthier reformulations improved the perceived healthiness of processed meats. Cluster analyses identified three consumer segments with different product preferences. Copyright © 2017 Elsevier Ltd. All rights reserved.

FOOD FIBRES OF THE DOMESTIC PRODUCTION FOR THE MEAT-PROCESSING INDUSTRY

Directory of Open Access Journals (Sweden)

L. V. Antipova

2014-01-01

Full Text Available Summary. The range of meat products with food fibers can be rather wide. The choice of the corresponding type of fibers or creation of a mixed product according to specific objectives allows to develop the products enriched with fibers, or products with the high content of fibers which possess pleasant taste. The right choice of fibers also gives technological and economic advantages. Concrete functional properties of polysaccharides, obviously, are connected with their spatial structure. Experience of food technologies with all evidence testifies to it. Ability to thicken water solutions are among such properties, to form jellies, to create emulsions, foams, to act as their stabilizers, to connect heavy metals, etc. Beet and wheat celluloses promote preservation of juiciness and decrease in losses at heat treatment, stabilize a good trade dress of finished products from chopped meat. Their introduction in minced products – chopped semi-finished products, pastes, canned food is most expedient. The amount of food fibers brought in compounding of products, is caused by touch properties of products and can differ for different types of food fibers. For the purpose of improvement of quality and expansion of the range of meat products studied properties of food fibers of a domestic production of ECOLIGHT native (JSC EFKO-NT. For an assessment of possibility of use of preparations in technology of meat products investigated the microbiological status and the maintenance of ions of heavy metals in objects according to requirements the SanPiN 2.3.2.1078-01. An inspection of harmlessness of cellulose of food fibers "ECOLIGHT native" was carried out on the Paramecium caudatum biotest culture. For definition of conditions of application of a preparation of food fibers of beet cellulose "ECOLIGHT native" investigated functional and technological and commodity properties of granules of food fibers "ECOLIGHT native", developed with their application of a

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. Copyright © 2014 Elsevier Ltd. All rights reserved.

Comparison of three methods for determination of N-nitrosopyrrolidine in fried dry-cured bacon.

Science.gov (United States)

Gates, R A; Pensabene, J W; Fiddler, W

1984-01-01

The recently developed Eastern Regional Research Center ( ERRC ) dry column chromatographic procedure for determining N-nitrosopyrrolidine (NPYR) in fried cure-pumped bacon was evaluated for its applicability to fried dry-cured bacon. The method was then compared with 2 established procedures for volatile nitrosamine analysis in cured meat products: the multidetection thermal energy analyzer (MD) method and the mineral oil distillation (MOD) screening procedure. No significant difference (P less than 0.05) in NPYR values was found between the ERRC and MD procedures, but significant differences were found between the ERRC and MOD procedures and between the MOD and MD procedures. No artifactual nitrosamine formation was found in the ERRC procedure, but significant amounts were found in samples analyzed by the MOD procedure. The ERRC method was demonstrated to be rugged and very rapid. It is proposed that the ERRC method replace the MOD method as the official screening procedure for NPYR in fried bacon.

[Functional meat products; development and evaluation of their health-promoting properties].

Science.gov (United States)

Olmedilla-Alonso, Begoña; Jiménez-Colmenero, Francisco

2014-06-01

For a number of reasons, meat products are an exceptionally adequate means for introducing different bioactive compounds into the diet without modifying eating habits. In recent years, there has been a notable development of meat products designed as potentially functional foods. Within the framework of the functional food, this article provides a general view of the reasons that motivate and justify their formulation, with special emphasis on: a) aspects to be considered in their design in order to be able to make nutrition claims and statements concerning their health-promoting properties; b) the strategies employed to optimize the presence of functional ingredients, favoring the presence of beneficial bioactive compounds and limiting others with negative consequences for our health, and c) the procedures for demonstrating a relationship between the consumption of potentially functional meat products with beneficial effects on health and the way in which these studies are reflected in the literature. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

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.

Decarbonising meat : Exploring greenhouse gas emissions in the meat sector

NARCIS (Netherlands)

Aan Den Toorn, S. I.; Van Den Broek, M. A.; Worrell, E.

Consumption of meat is an important source of global greenhouse gas (GHG) emission and deep decarbonisation of the whole meat production chain is required to be able to meet global climate change (CC) mitigation goals. Emissions happen in different stages of meat production ranging from agricultural

Preliminary Results for Ways to Increase Meat Production in Cattle

Directory of Open Access Journals (Sweden)

Doina Popa

2010-10-01

Full Text Available In order to improve the quality and quantity of meat production in cattle in the ICDM Cristian institute and two private farms, Beef Technology and Artificial Insemination was applied. Artificial Insemination was performed with semen from bulls of meat breeds (Charolaise, Bleu Belge, Aberdeen Angus. The average daily gains obtained were between 0.40-1.30 kg / head / day, varying based on race, sex, technology applied, etc.

Phosphate Reduction in Emulsifi ed Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics

Directory of Open Access Journals (Sweden)

Seline Glorieux

2017-01-01

Full Text Available Phosphate reduction is of important industrial relevance in the manufacturing of emulsifi ed meat products because it may give rise to a healthier product. The eff ect of seven diff erent phosphate types was tested on the physicochemical and quality characteristics to select the most promising phosphate type for further cooked sausage manufacturing. Next, phosphate mass fraction was gradually reduced. Tetrasodium di- or pyrophosphate (TSPP and sodium tripolyphosphate (STPP increased pH, reduced structural properties, resulted in the highest emulsion stability, lowest cooking loss and had litt le eff ect on hardness. Based on the viscoelastic properties, a minimum mass fraction of 0.06 % TSPP was suffi cient to obtain an acceptable quality product. Rheology proved to be a very useful tool to evaluate the quality of meat products, as it gives insight in the structure of the meat product and especially the functional properties of meat proteins. Based on the obtained results, it can be concluded that the current amount of phosphate added to emulsifi ed meat products can be signifi cantly reduced with minimal loss of product quality.

Physico-chemical and microbiological properties of raw fermented sausages are not influenced by color differences of turkey breast meat.

Science.gov (United States)

Popp, J; Krischek, C; Janisch, S; Wicke, M; Klein, G

2013-05-01

It has been suggested that the color of turkey breast meat influences both physico-chemical and microbiological properties of raw fermented sausages. In this study, raw fermented sausages were produced with turkey breast meat in 3 different colors (pale, normal, or dark), which were obtained from 2 fast-growing-genetic-line toms at 2 slaughterhouses. Prior to the sausage production, the breast muscles were sorted into color groups according to the lightness values determined at 24 h postmortem. This meat was subsequently processed to raw fermented sausages using 1.5 or 2.5% curing salt (CS). The pale meat had higher lightness, electrical conductivity, and drip loss, whereas the dark meat showed a darker color only. The physico-chemical (pH, water activity), visual (lightness, redness), and microbial (total plate count) properties of the sausages were not influenced by the color of the turkey breast meat. The sausage made with 2.5% CS had lower aw and higher ash and hardness values than the sausages produced with 1.5% CS. In conclusion, processing of differently colored turkey meat to raw fermented sausages does not influence the quality characteristics of the products. Based on these findings, there is no reason for the sausage producer to separate turkey breast muscles by color before producing raw fermented sausages.

Comparison of public health impact of Listeria monocytogenes product-to-product and environment-to-product contamination of deli meats at retail.

Science.gov (United States)

Pradhan, Abani K; Ivanek, Renata; Gröhn, Yrjö T; Bukowski, Robert; Wiedmann, Martin

2011-11-01

This study compared the relative public health impact in deli meats at retail contaminated with Listeria monocytogenes by either (i) other products or (ii) the retail environment. Modeling was performed using the risk of listeriosis-associated deaths as a public health outcome of interest and using two deli meat products (i.e., ham and turkey, both formulated without growth inhibitors) as model systems. Based on reported data, deli meats coming to retail were assumed to be contaminated at a frequency of 0.4%. Three contamination scenarios were investigated: (i) a baseline scenario, in which no additional cross-contamination occurred at retail, (ii) a scenario in which an additional 2.3% of products were cross-contaminated at retail due to transfer of L. monocytogenes cells from already contaminated ready-to-eat deli meats, and (iii) a scenario in which an additional 2.3% of products were contaminated as a result of cross-contamination from a contaminated retail environment. By using a previously reported L. monocytogenes risk assessment model that uses product-specific growth kinetic parameters, cross-contamination of deli ham and turkey was estimated to increase the relative risk of listeriosis-associated deaths by 5.9- and 6.1-fold, respectively, for contamination from other products and by 4.9- and 5.8-fold, respectively, for contamination from the retail environment. Sensitivity and scenario analyses indicated that the frequency of cross-contamination at retail from any source (other food products or environment) was the most important factor affecting the relative risk of listeriosis-associated deaths. Overall, our data indicate that retail-level cross-contamination of ready-to-eat deli meats with L. monocytogenes has the potential to considerably increase the risk of human listeriosis cases and deaths, and thus precise estimates of cross-contamination frequency are critical for accurate risk assessments.

Soybean and lactose in meat products and preparations sampled at retail

Directory of Open Access Journals (Sweden)

Filomena Piccolo

2016-06-01

Full Text Available Food allergies and intolerances have increased during the last decades and regulatory authorities have taken different measures to prevent and manage consumers’ adverse reactions, including correct labelling of foods. Aim of this work was to search for soybean and lactose in meat products and meat preparations taken from retail in some provinces of Campania Region (Southern Italy and to evaluate the food labels compliance with Regulation (EU n.1169/2011. Soybean and lactose were searched using commercial kits in n. 58 samples of meat products produced in or distributed by 19 establishments, and in n. 55 samples of meat products and n. 8 of meat preparations produced in 21 plants. All samples were selected on the basis of the absence of any information on the labels about the presence of the two searched allergens, with the exception of n. 5 samples tested for lactose. Traces of soybean were detected in 50 out of the 58 examined samples, at concentrations up to 0.93 mg kg–1. Only two samples contained levels above the detection limit of 0.31 mg kg–1. Lactose levels ranging from 0.11 to 2.95 g/100 g, i.e. above the detection limit, were found in all the tested samples (n. 63. The results of the present research underline the need for careful controls and planning by operators as part of the self-control plans, and deserve attention from the competent authorities considering not only the consumers’ health but also the great attention media pay to regulations providing consumers with information on food.

Phenotypic and Genotypic Characteristics of Listeria monocytogenes Isolated From Dairy and Meat Products

Directory of Open Access Journals (Sweden)

Bahador

2015-08-01

Full Text Available Background Listeria monocytogenes is a foodborne pathogen and a serious threat to the public health in the world. Consumption of traditional foods such as dairy and meat products can be a major reason for relative abundance and isolation of these bacteria. Objectives The purpose of this study was to determine the phenotypic and genotypic characteristics of L. monocytogenes strains isolated from dairy and meat products. Materials and Methods A total of 317 dairy products and meat-processed samples were collected. Antibiotic susceptibility test was performed on each sample by the disk diffusion method (Kirby Bauer. Five reference loci were used for typing of L. monocytogenes strains by MLVA (Multiple Locus VNTR Analysis Technique. Results A total of 24 L. monocytogenes isolates were collected from the dairy and meat products. Resistance of isolated L. monocytogenes strains to penicillin G were 54.54% (from dairy products and 46.15% (from processed meat. Genetic relatedness of isolates were assessed by MLVA. Out of 13 different types, type 2 with 6 strains and type 3 with 4 strains, were the most common types. Conclusions MLVA analysis showed that samples obtained from different sources could have similar genetic profile. As a result, administration of penicillin in patients with listeriosis (especially pregnant women and antibiotic susceptibility test are recommended. The fast and accurate methods such as MLVA for tracking of pollution sources of L. monocytogenes are recommended during outbreaks.

[Development and application of real-time PCR for identification and detection of horse meat in animal-origin products].

Science.gov (United States)

Li, Nan; Wang, Jiahui; Shen, Qing; Han, Chunhui; Zhang, Jing; Li, Fengqin; Xu, Jin; Jiang, Tao

2013-11-01

To develop a real-time PCR method for identification and detection of domestic horse meat (Equus caballus) in animal-origin products. The primer and TaqMan-probe was designed and synthesized according to the EU reference laboratory and 87 bp fragments was amplified for horse ingredients. The specificity and sensitivity was tested by artificially spiked horse meat into other domestic meat, such as cattle, sheep, pork, chicken, duck and rabbit. 122 samples of cattle and sheep products were random collected in Beijing market and the detection of horse meat was carried out. The real-time PCR in this study has high specificity and sensitivity for horse meat. No cross-reaction was observed between the horse and sheep, pork, chicken, duck and rabbit meat. There was little cross reaction between horse and cattle when the CT value reach 33. 81. The method can detect 0.1% of horse meat mixed with other domestic animal-origin products. No horse meat ingredients were detected in 122 samples in this survey. There was no horse meat mixed into cattle and sheep products in Beijing marked.

Enzyme immunoassay and proteomic characterization of troponin I as a marker of mammalian muscle compounds in raw meat and some meat products.

Science.gov (United States)

Zvereva, Elena A; Kovalev, Leonid I; Ivanov, Alexei V; Kovaleva, Marina A; Zherdev, Anatoly V; Shishkin, Sergey S; Lisitsyn, Andrey B; Chernukha, Irina M; Dzantiev, Boris B

2015-07-01

The skeletal muscle protein troponin I (TnI) has been characterized as a potential thermally stable and species-specific biomarker of mammalian muscle tissues in raw meat and meat products. This study proposed a technique for the quantification of TnI comprising protein extraction and sandwich enzyme-linked immunosorbent assay (ELISA). The technique is characterized by a TnI detection limit of 4.8 ng/ml with quantifiable concentrations ranging from 8.7 to 52 ng/ml. The method was shown to be suitable for detection of TnI in mammalian (beef, pork, lamb, and horse) meat but not in poultry (chicken, turkey, and duck) meat. In particular, the TnI content in beef was 0.40 3 ± 0.058 mg/g of wet tissue. The TnI estimations obtained for the pork and beef samples using ELISA were comparable to the proteomic analysis results. Thus, the quantitative study of TnI can be a convenient way to assess the mammalian muscle tissue content of various meat products. Copyright © 2015. Published by Elsevier Ltd.

N-nitrosamines in processed meat products – analysis, occurrence, formation, mitigation and exposure

DEFF Research Database (Denmark)

Herrmann, Susan Strange

and NVNA in meat. Secondly data on the occurrence of VNA and NVNA in processed meat products on the Danish market were to be generated and used for an evaluation of the exposure level resulting from consumption of processed meat products. A method allowing for the simultaneous determination of both VNA......, NPIP, NTCA and NMTCA were inversely related to the amount of erythorbic acid (396-1104 mg kg-1). The levels of the individual NA were reduced with up to 20 to 75%. No additional protection against NA formation was obtained by also adding ascorbyl palmitate, a fat soluble antioxidant. Sodium chloride...

Dynamic strategic responses among advertisers: the case of meat products

OpenAIRE

Jeffrey Hyde; Brent Gloy

2007-01-01

The case of strategic advertising response is examined for branded and generic meat products (beef, pork, and poultry). A dynamic conceptual model is developed to identify the determinants of advertising expenditures. A time-series model is then used to examine the competitive behavior of branded and generic meat advertisers. The results identify two types of advertising strategies those based upon changes in revenues and those based upon changes in competitor advertising expenditures. Most g...

Prevalence of Clostridium difficile in uncooked ground meat products from Pittsburgh, Pennsylvania.

Science.gov (United States)

Curry, Scott R; Marsh, Jane W; Schlackman, Jessica L; Harrison, Lee H

2012-06-01

The prevalence of Clostridium difficile in retail meat samples has varied widely. The food supply may be a source for C. difficile infections. A total of 102 ground meat and sausage samples from 3 grocers in Pittsburgh, PA, were cultured for C. difficile. Brand A pork sausages were resampled between May 2011 and January 2012. Two out of 102 (2.0%) meat products initially sampled were positive for C. difficile; both were pork sausage from brand A from the same processing facility (facility A). On subsequent sampling of brand A products, 10/19 samples from processing facility A and 1/10 samples from 3 other facilities were positive for C. difficile. The isolates recovered were inferred ribotype 078, comprising 6 genotypes. The prevalence of C. difficile in retail meat may not be as high as previously reported in North America. When contamination occurs, it may be related to events at processing facilities.

Hygienic Quality of Meat Products in Qazvin Province during (2011-2014, Iran

Directory of Open Access Journals (Sweden)

Paymanh Ghajarbeygi

2016-09-01

Full Text Available Background & Aims of the Study: One way to increasing shelf life of meat is the production of sausages along with additives. One of these additives contains nitrite that in an acceptance limit is not a threat for human health but if it's amount is higher than standard, it will react in the body with secondary amine and the result is the formation of carcinogenic nitrosamines. Also, the consumption of healthy and safe food is concerned for every consumer. That's why we decided to examine Nitrite, Carbohydrates, Fat, Protein, Humidity, microbial contamination and exterior features of the sausages which were produced in Qazvin province. Materials and Methods: The study population consisted of sausages produced in Qazvin province from 2011 to 2014. A total of 74 samples of products that have been produced in the factories of meat products of Qazvin, distribution system and retail level were collected. Additive composition, microbial contamination and exterior features were examined according to standard methods of Iranian national standards No 2303. Results: The overall result showed that all products comply with their nitrite acceptance limit. Of course, the amount of humidity (13.84% and carbohydrates (39.62% were infringement but the two combinations no adverse effects on human health and microorganism counts determined in overall processing were not at harmful levels for human health and microbial contamination of all meat products of our study were acceptable. Conclusion: According to the results, we should have more control on the hygienic quality of meat products over the production, storage and supply periods in this area.

Ecological safety of meat products

OpenAIRE

A. K. Mikhailenko

2009-01-01

The level of toxicants was studied, and the biological value of sheep meat in the area of anthropogenic influence was checked up. The level of toxicants in meat depends straight on the age of animals.

21 CFR 172.170 - Sodium nitrate.

Science.gov (United States)

2010-04-01

... finished product. (2) As a preservative and color fixative, with or without sodium nitrite, in meat-curing preparations for the home curing of meat and meat products (including poultry and wild game), with directions... finished meat product and the amount of sodium nitrite to not more than 200 parts per million in the...

Characterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausages.

Science.gov (United States)

Lozano-Ojalvo, Daniel; Rodríguez, Alicia; Cordero, Mirian; Bernáldez, Victoria; Reyes-Prieto, Mariana; Córdoba, Juan J

2015-02-01

Moulds responsible for black spot spoilage of dry-cured fermented sausages were characterised. For this purpose, samples were taken from those dry-cured fermented sausages which showed black spot alteration. Most of the mould strains were first tentatively identified as Penicillium spp. due to their morphological characteristics in different culture conditions, with one strain as Cladosporium sp. The Cladosporium strain was the only one which provoked blackening in culture media. This strain was further characterised by sequencing of ITS1-5.8S-ITS2 rRNA and β-tubulin genes. This mould strain was able to reproduce black spot formation in dry-cured fermented sausage 'salchichón' throughout the ripening process. In addition, a specific and sensitive real-time PCR method was also developed to detect Cladosporium oxysporum responsible for the black spot formation in sausages. This method could be of great interest for the meat industry to detect samples contaminated with this mould before spoilage of product avoiding economic losses for this sector.

Increasing the quality and safety of meat products through high technology methods during their storage

International Nuclear Information System (INIS)

Miteva, D.; Nacheva, I.; Georgieva, L.

2008-01-01

The aim of this study was to increase the quality and safety of different meat products by applying two high technology methods – lyophilization and gamma-irradiation. Object of study were chicken, pork and beef meat products. The organoleptic, physicochemical and microbiological properties after lyophilization, irradiation with gamma-rays and during the preservation of the samples were studied. The results indicated that the application of the two original technologies for preservation could ensure qualitative and long-lasting preservation of meat products with excellently preserved taste and organoleptic properties

PREDICTION OF MEAT PRODUCT QUALITY BY THE MATHEMATICAL PROGRAMMING METHODS

Directory of Open Access Journals (Sweden)

A. B. Lisitsyn

2016-01-01

Full Text Available Abstract Use of the prediction technologies is one of the directions of the research work carried out both in Russia and abroad. Meat processing is accompanied by the complex physico-chemical, biochemical and mechanical processes. To predict the behavior of meat raw material during the technological processing, a complex of physico-technological and structural-mechanical indicators, which objectively reflects its quality, is used. Among these indicators are pH value, water binding and fat holding capacities, water activity, adhesiveness, viscosity, plasticity and so on. The paper demonstrates the influence of animal proteins (beef and pork on the physico-chemical and functional properties before and after thermal treatment of minced meat made from meat raw material with different content of the connective and fat tissues. On the basis of the experimental data, the model (stochastic dependence parameters linking the quantitative resultant and factor variables were obtained using the regression analysis, and the degree of the correlation with the experimental data was assessed. The maximum allowable levels of meat raw material replacement with animal proteins (beef and pork were established by the methods of mathematical programming. Use of the information technologies will significantly reduce the costs of the experimental search and substantiation of the optimal level of replacement of meat raw material with animal proteins (beef, pork, and will also allow establishing a relationship of product quality indicators with quantity and quality of minced meat ingredients.