WorldWideScience

Sample records for dehydrated meat food

  1. Development and quality evaluation of dehydrated chicken meat rings using spent hen meat and different extenders

    OpenAIRE

    MISHRA, BIDYUT PRAVA; CHAUHAN, GEETA; Mendiratta, S. K.; B. D. Sharma; Desai, B. A.; Rath, P. K.

    2013-01-01

    It is recommended that for effective utilization of spent hen meat, it should be converted into value added or shelf stable meat products. Since we are lacking in cold chain facilities, therefore there is imperative need to develop shelf stable meat products. The present study was envisaged with the objective to develop dehydrated chicken meat rings utilizing spent hen meat with different extenders. A basic formulation and processing conditions were standardized for dehydrated chicken meat ri...

  2. Development and quality evaluation of dehydrated chicken meat rings using spent hen meat and different extenders.

    Science.gov (United States)

    Mishra, Bidyut Prava; Chauhan, Geeta; Mendiratta, S K; Sharma, B D; Desai, B A; Rath, P K

    2015-04-01

    It is recommended that for effective utilization of spent hen meat, it should be converted into value added or shelf stable meat products. Since we are lacking in cold chain facilities, therefore there is imperative need to develop shelf stable meat products. The present study was envisaged with the objective to develop dehydrated chicken meat rings utilizing spent hen meat with different extenders. A basic formulation and processing conditions were standardized for dehydrated chicken meat rings. Extenders such as rice flour, barnyard millet flour and texturized soy granule powder at 5, 10 and 15 % levels were incorporated separately replacing the lean meat in pre standardized dehydrated chicken meat ring formulation. On the basis of physico-chemical properties and sensory scores optimum level of incorporation was adjudged as 10 %, 10 % and 5 % for rice flour, barnyard millet flour and texturized soy granule powder respectively. Products with optimum level of extenders were analysed for physico-chemical and sensory attributes. It was found that a good quality dehydrated chicken meat rings can be prepared by utilizing spent hen meat at 90 % level, potato starch 3 % and refined wheat flour 7 % along with spices, condiments, common salt and STPP. Addition of an optimum level of different extenders such as rice flour (10 %), barnyard millet flour (10 %) and TSGP (5 %) separately replacing lean meat in the formulation can give acceptable quality of the product. Rice flour was found to be the best among the three extenders studied as per the sensory evaluation.

  3. Geothermal demonstration: Zunil food dehydration facility

    Energy Technology Data Exchange (ETDEWEB)

    Maldonado, O. (Consultecnia, Guatemala City (Guatemala)); Altseimer, J.; Thayer, G.R. (Los Alamos National Lab., NM (United States)); Cooper, L. (Energy Associates International, Albuquerque, NM (United States)); Caicedo, A. (Unidad de Desarrollo Geotermico, Guatemala City (Guatemala). Inst. Nacional de Electrificacion)

    1991-08-01

    A food dehydration facility was constructed near the town of Zunil, Guatemala, to demonstrate the use of geothermal energy for industrial applications. The facility, with some modifications to the design, was found to work quite satisfactorily. Tests using five different products were completed during the time geothermal energy was used in the plant. During the time the plant was not able to use geothermal energy, a temporary diesel-fueled boiler provided the energy to test dehydration on seven other crops available in this area. The system demonstrates that geothermal heat can be used successfully for dehydrating food products. Many other industrial applications of geothermal energy could be considered for Zunil since a considerable amount of moderate-temperature heat will become available when the planned geothermal electrical facility is constructed there. 6 refs., 15 figs., 7 tabs.

  4. Geothermal demonstration: Zunil food dehydration facility

    Energy Technology Data Exchange (ETDEWEB)

    Maldonado, O. (Consultecnia, Guatemala City (Guatemala)); Altseimer, J.; Thayer, G.R. (Los Alamos National Lab., NM (United States)); Cooper, L. (Energy Associates International, Albuquerque, NM (United States)); Caicedo, A. (Unidad de Desarrollo Geotermico, Guatemala City (Guatemala). Inst. Nacional de Electrificacion)

    1991-08-01

    A food dehydration facility was constructed near the town of Zunil, Guatemala, to demonstrate the use of geothermal energy for industrial applications. The facility, with some modifications to the design, was found to work quite satisfactorily. Tests using five different products were completed during the time geothermal energy was used in the plant. During the time the plant was not able to use geothermal energy, a temporary diesel-fueled boiler provided the energy to test dehydration on seven other crops available in this area. The system demonstrates that geothermal heat can be used successfully for dehydrating food products. Many other industrial applications of geothermal energy could be considered for Zunil since a considerable amount of moderate-temperature heat will become available when the planned geothermal electrical facility is constructed there. 6 refs., 15 figs., 7 tabs.

  5. Food safety and organic meats.

    Science.gov (United States)

    Van Loo, Ellen J; Alali, Walid; Ricke, Steven C

    2012-01-01

    The organic meat industry in the United States has grown substantially in the past decade in response to consumer demand for nonconventionally produced products. Consumers are often not aware that the United States Department of Agriculture (USDA) organic standards are based only on the methods used for production and processing of the product and not on the product's safety. Food safety hazards associated with organic meats remain unclear because of the limited research conducted to determine the safety of organic meat from farm-to-fork. The objective of this review is to provide an overview of the published results on the microbiological safety of organic meats. In addition, antimicrobial resistance of microbes in organic food animal production is addressed. Determining the food safety risks associated with organic meat production requires systematic longitudinal studies that quantify the risks of microbial and nonmicrobial hazards from farm-to-fork.

  6. Food dehydration by solar energy.

    Science.gov (United States)

    Bolin, H R; Salunkhe, D K

    1982-01-01

    Solar driers that are currently being investigated for drying of agricultural products can be divided into two major divisions, depending upon how they transfer the incident solar energy to the product to be dried. These two divisions are direct and indirect drying, with some work also being done on combination drying procedures. In direct solar driers, the product to be dried is usually either inside a tent, greenhouse, or a glass-topped box, where the product to be dried is heated by the direct rays from the sun and the moist air is removed by ambient wind movement. These dryers do accelerate moisture loss rate and the product is usually safe from inclement weather. These dryers usually do not require fans for forced air circulation. With indirect drying, the opposite is true, where most require powered fans for forced air circulation. With this type of dryer, both flatplate and inflated tube solar heat absorbers are used, with each offering certain advantages. Also, combination dryers have been built that utilize both direct and indirect principles. Product evaluation of solar dried foods indicate that in most cases the physical properties, flavor, and vitamin A and C retention were as good as, or better than, conventional dried foods. The economics of the solar systems indicate that most drying procedures are economically feasible for use in small-scale operations only, with the exception of grain drying.

  7. Protection of dehydrated chicken meat by natural antioxidants as evaluated by electron spin resonance spectrometry.

    Science.gov (United States)

    Nissen, L R; Månsson, L; Bertelsen, G; Huynh-Ba, T; Skibsted, L H

    2000-11-01

    Dehydrated chicken meat (a(w) = 0.20-0.35) made from mechanically deboned chicken necks can be protected against oxidative deterioration during storage by rosemary extract (at a sensory acceptable level of 1000 ppm, incorporated prior to drying). The efficiency of the rosemary extract was similar to that obtained by synthetic antioxidants in a reference product (70 ppm butylated hydroxyanisole and 70 ppm octyl gallate). Tea extract and coffee extract were less efficient than rosemary and synthetic antioxidants. Among the natural antioxidants tested, grape skin extract provided the least protection against oxidative changes in dehydrated chicken meat. Radicals in the product, quantified by direct measurement by electron spin resonance (ESR) spectrometry, developed similarly to headspace ethane, pentane, and hexanal, and to oxygen depletion both in unprotected and protected products. The ESR signal intensity and headspace hexanal both correlated with the sensory descriptor "rancidity" as evaluated by a trained sensory panel. Hexanal, as a secondary lipid oxidation product, showed an exponential dependence on the level of radicals in the product in agreement with a chain reaction mechanism for autoxidation, and direct ESR measurement may be used in quality control of dehydrated food products.

  8. 9 CFR 319.761 - Potted meat food product and deviled meat food product.

    Science.gov (United States)

    2010-01-01

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

  9. 19 CFR 4.72 - Inspection of meat, meat-food products, and inedible fats.

    Science.gov (United States)

    2010-04-01

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

  10. Mass transfer and microbiological profile of pork meat dehydrated in two different osmotic solutions

    Directory of Open Access Journals (Sweden)

    Plavšić Dragana V.

    2012-01-01

    Full Text Available The effects of osmotic dehydration on mass transfer properties and microbiological profile were investigated in order to determine the usefulness of this technique as pre-treatment for further treatment of meat. Process was studied in two solutions (sugar beet molasses, and aqueous solution of sodium chloride and sucrose, at two temperatures (4 and 22°C at atmospheric pressure. The most significant parameters of mass transfer were determined after 300 minutes of the dehydration. The water activity (aw values of the processed meat were determined, as well as the change of the microbiological profile between the fresh and dehydrated meat. At the temperature of 22°C the sugar beet molasses proved to be most suitable as an osmotic solution, despite the greater viscosity.

  11. 9 CFR 317.308 - Labeling of meat or meat food products with number of servings.

    Science.gov (United States)

    2010-01-01

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

  12. Nanotechnologies in food and meat processing

    Directory of Open Access Journals (Sweden)

    Lech Ozimek

    2010-12-01

    Full Text Available This paper highlights the evolution of nanoscience and nanotechnologies from the global perspective and their potential application in food systems including meat processing. Nanotechnology has its roots in a talk delivered in 1959 by physicist Richard Feynman to the American Physical Society. Nanoscience refers to components properties at nanoscale and nanotechnology refers to process or processes used in the manufacture and/or biofabrication of new materials measured at nanoscale. Nanotechnology offers a wide range of opportunities for the development of innovative products and applications in food system. Functional foods, nutraceuticals, bioactives, farmafoods, etc. are very recent example of it. Nanotechnology and nanomaterials are a natural part of food processing and conventional foods, because the characteristic properties of many foods rely on nanometer sized components. Some of the areas where nanotechnologies are set to make a difference in meat processing in near future relate to intelligent packaging of meat and meat products, meat derived bioactive peptides, pro- and pre-biotics inclusion in processed meat products, fat based nanoemulsions for antioxidant delivery, nanosensors and nanotracers for meat biosecurity tracing and nanostructured meat products with defined functions. New horizons for nanotechnology in meat science may be achieved by further research on nanoscale structures and methods to control interactions between single molecules. However, it shall be mentioned that nanotechnologies and nanomaterials are calling for their regulations and safety assessment as some of the materials are new and their safety never tested before.

  13. 9 CFR 319.881 - Liver meat food products.

    Science.gov (United States)

    2010-01-01

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

  14. 9 CFR 317.300 - Nutrition labeling of meat or meat food products.

    Science.gov (United States)

    2010-01-01

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

  15. [Incidence of Bacillus cereus in powdered dehydrated food].

    Science.gov (United States)

    Iacona, V A; Simonetta, A; Basílico, J C

    1987-01-01

    Bacillus cereus incidence on dehydrated powdered foods on sale in supermarkets of Santa Fe city was studied. Two hundred and fifty samples of five different foods: desserts, soups, mousses, pre-cooked "polenta" and mashed potatoes, were examined. Toxinogenic activity of strains confirmed as B. cereus by means of the test of lethality in rats, was analyzed. The ratio between contaminated samples and total analyzed samples was always greater than 6% (Table 1). Besides, none of the analyzed foods exceeded acceptability maximum limit (10(5) UFC/g), established by I.C.M.S.F. (Table 2). It was checked in all cases that no simple lineal correlation existed between B. cereus and total aerobic bacteria enumerations. On the other hand, the percentage of strains with lethal effects was in all cases greater than 42.8% (Table 3).

  16. Nanotechnologies in food and meat processing

    OpenAIRE

    Lech Ozimek; Edward Pospiech; Suresh Narine

    2010-01-01

    This paper highlights the evolution of nanoscience and nanotechnologies from the global perspective and their potential application in food systems including meat processing. Nanotechnology has its roots in a talk delivered in 1959 by physicist Richard Feynman to the American Physical Society. Nanoscience refers to components properties at nanoscale and nanotechnology refers to process or processes used in the manufacture and/or biofabrication of new materials measured at nanoscale. Nanotechn...

  17. Nanotechnologies in food and meat processing

    OpenAIRE

    Lech Ozimek; Edward Pospiech; Suresh Narine

    2010-01-01

    This paper highlights the evolution of nanoscience and nanotechnologies from the global perspective and their potential application in food systems including meat processing. Nanotechnology has its roots in a talk delivered in 1959 by physicist Richard Feynman to the American Physical Society. Nanoscience refers to components properties at nanoscale and nanotechnology refers to process or processes used in the manufacture and/or biofabrication of new materials measured at nanoscale. Nanotechn...

  18. Food safety through the meat supply chain.

    Science.gov (United States)

    Attenborough, M; Matthews, K R

    2000-01-01

    Food poisoning in humans can be caused by many different bacterial genera. While the incidence of food poisoning in England, Wales and Scotland from Salmonella has reached a plateau, there has been an increase in the incidence from Campylobacter. The incidence from Escherichia coli O157:H7 rose to 1997 but declined slightly in 1998 (data from the Public Health Laboratory Service and the Scottish Centre for Infection and Environmental Health). This organism has a high virulence in humans and a very low infective dose. Infection can produce a wide range of responses, including death. The low infective dose presents a major threat. The organism is relatively heat-sensitive and the cooking of food products to achieve a centre core temperature of 70 degrees C for 2 min is sufficient to destroy it. It is relatively acid-tolerant and will survive for several weeks at pH 4.2. Several foodstuffs, as well as water, have been implicated in world-wide outbreaks. The E. coli O157:H7 food-borne outbreak in Lanarkshire in 1996 led to 21 fatalities. The Pennington Group report, issued in April 1997, reported on the circumstances leading to this outbreak, the implications for food safety and the lessons to be learnt. Four areas covered within the Pennington Group report specific to meat hygiene are reviewed in this paper. On-farm practices must ensure the presentation of clean animals for slaughter. There is a requirement for the development and introduction of risk assessment techniques based upon Hazard Analysis of Critical Control Points in abattoirs, and the Meat and Livestock Commission (MLC) is producing a manual for use by the abattoir sector. The Pennington report stated that there was a need for research into the potential use of end-process treatments such as steam pasteurization. The MLC is involved in evaluating such a system. Meat production premises and butchers' shops in England are introducing HACCP through an MLC scheme funded by the Department of Health. At the

  19. 9 CFR 355.42 - Marking of mule meat and animal food mule meat by-product.

    Science.gov (United States)

    2010-01-01

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

  20. 9 CFR 319.311 - Chow mein vegetables with meat, and chop suey vegetables with meat.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Chow mein vegetables with meat, and chop suey vegetables with meat. 319.311 Section 319.311 Animals and Animal Products FOOD SAFETY AND... COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.311 Chow mein vegetables with meat, and...

  1. Prospects of radiopreservation of food, especially meat

    Energy Technology Data Exchange (ETDEWEB)

    Leistner, L.

    1987-01-01

    During the last few years, advance has been achieved in the field of radiopreservation of food. Initiatives have been taken within the EEC, and a Council Directive is in preparation. It would be desirable if the discussions in the F.R.G. about food irradiation for preservation came down to the mere facts, as this method of food preservation is just as good as the other methods available that also have advantages and drawbacks. There are some foodstuffs (such as spices, e.g.) for which irradiation seems to be the best suitable method of preservation, whereas with other food, the drawbacks seem to outnumber the advantages. This applies to basic food such as poultry and pork where irradiation has been found to have a negative impact on the sensory quality and the costs, and on the image. In addition, installation of food irradiation equipment in the slaughterhouses would create considerable technical and other problems that so far have not been fully assessed. So radiopreservation of poultry or 'red meat' still meets with scepticism, although the attitude towards radiopreservation of food on the whole has been improving.

  2. Optimisation of mass transfer kinetics during osmotic dehydration of pork meat cubes in complex osmotic solution

    Directory of Open Access Journals (Sweden)

    Filipović Vladimir

    2014-01-01

    Full Text Available This paper presents the effects of different process temperature (20, 35 and 50 °C, immersion time (1, 3 and 5 hours and the concentration of sugar beet molasses + NaCl + sucrose water solution on osmotic dehydration of pork meat (M. triceps brachii cubes, shaped 1 x 1 x 1 cm, at atmospheric pressure. The main objective was to examine the influence of different parameters on the mass transfer kinetics during osmotic treatment. The observed system’s responses were: water loss, solid gain, and water activity. The optimum osmotic conditions (temperature of 40 °C, treatment time of 4.1 h and concentration 67 %, were determined using response surface method, by superimposing the contour plots of each process variable, and the responses were: water loss=0.46, solid gain=0.15, and water activity=0.79. Transport coefficients, for both solids and water transfer and energy of activation for all samples were also determined. [Projekat Ministarstva nauke Republike Srbije, br. TR-31055

  3. Vegetarianism and food perception. Selective visual attention to meat pictures.

    Science.gov (United States)

    Stockburger, Jessica; Renner, Britta; Weike, Almut I; Hamm, Alfons O; Schupp, Harald T

    2009-04-01

    Vegetarianism provides a model system to examine the impact of negative affect towards meat, based on ideational reasoning. It was hypothesized that meat stimuli are efficient attention catchers in vegetarians. Event-related brain potential recordings served to index selective attention processes at the level of initial stimulus perception. Consistent with the hypothesis, late positive potentials to meat pictures were enlarged in vegetarians compared to omnivores. This effect was specific for meat pictures and obtained during passive viewing and an explicit attention task condition. These findings demonstrate the attention capture of food stimuli, deriving affective salience from ideational reasoning and symbolic meaning.

  4. The role of rabbit meat as functional food.

    Science.gov (United States)

    Dalle Zotte, Antonella; Szendro, Zsolt

    2011-07-01

    Increasing consumer knowledge of the link between diet and health has raised the awareness and demand for functional food ingredients. Meat and its derivatives may be considered functional foods to the extent that they contain numerous compounds thought to be functional. This review will attempt to outline the excellent nutritional and dietetic properties of rabbit meat and offer an overview of the studies performed on the strategies adopted to improve the functional value of rabbit meat. Dietary manipulation has been seen to be very effective in increasing the levels of essential FA, EPA, DHA, CLA, branched chain FA, vitamin E, and selenium in rabbit meat. Dietary fortification with vitamin E or natural products such as oregano essential oil, chia seed oil, and Spirulina platensis microalga seem promising in improving the oxidative stability of rabbit meat while also adding functional ingredients.

  5. Improving the lipid nutritive value of poultry meat through the incorporation of a dehydrated leguminous-based forage in the diet for broiler chicks.

    Science.gov (United States)

    Ponte, P I P; Prates, J A M; Crespo, J P; Crespo, D G; Mourão, J L; Alves, S P; Bessa, R J B; Chaveiro-Soares, M A; Ferreira, L M A; Fontes, C M G A

    2008-08-01

    Dehydrated forages are assumed to be good sources of alpha-linolenic acid (ALA) and lipid-soluble antioxidant compounds (vitamin E homologs and beta-carotene). The effects of including a dehydrated leguminous-based forage in a typical diet for broiler chicken, on performance, meat quality, and fatty acid composition were evaluated. One hundred sixty 1-d-old male commercial broiler chicks (Ross 308) were housed in 20 battery brooders. During the 28-d growth period, the animals were fed ad libitum with a typical maize-soybean high-energy feed having access or not to a dehydrated leguminous-based forage provided in a separate feeder. The results revealed that dehydrated forage intake (which was 11.1% of the total intake) had no impact in broiler performance (P > 0.05). The capacity of ingested forage to modulate broiler meat fatty acid profile and the meat content in total cholesterol, tocopherols, tocotrienols, and beta-carotene was investigated in broiler chicks slaughtered at d 28. Dehydrated forage consumption had no effect on the lipid-soluble antioxidant compounds and cholesterol contents of broiler meat but had a significant effect on meat fatty acid profile. Although forage intake did not affect the linoleic acid and ALA contents in poultry meat, the levels of n-3 long-chain polyunsaturated fatty acids [eicosapentaenoic (P = 0.004), docosapentaenoic (P = 0.010), and docosahexaenoic (P = 0.007)] in breast meat were significantly higher in animals consuming leguminous biomass, which suggest a higher conversion of ALA into its derivatives in these birds. Overall, the data confirms that incorporation of a dehydrated leguminous-based forage in the diet for broiler chicks results in more favorable polyunsaturated fatty acids/saturated fatty acids and n-6/n-3 nutritional ratios for animals slaughtered at earlier stages of grow.

  6. Methods to increase the rate of mass transfer during osmotic dehydration of foods

    Directory of Open Access Journals (Sweden)

    Anna Chwastek

    2014-12-01

    Full Text Available Traditional methods of food preservation such as freezing, freeze drying (lyophilization, vacuum drying, convection drying are often supplemented by new technologies that enable obtaining of high quality products. Osmotic dehydration is more and more often used during processing of fruits and vegetables. This method allows maintaining good organoleptic and functional properties in the finished product. Obtaining the desired degree of dehydration or saturation of the material with an osmoactive substance often requires  elongation of time or use of high temperatures. In recent years much attention was devoted to techniques aimed at increasing the mass transfer between the dehydrated material and the hypertonic solution. The work reviews the literature focused on methods of streamlining the process of osmotic dehydration which include the use of: ultrasound, high hydrostatic pressure, vacuum osmotic dehydration and pulsed electric field.

  7. Science Study Aids 1: Dehydration for Food Preservation.

    Science.gov (United States)

    Boeschen, John; And Others

    This publication is the first of a series of seven supplementary investigative materials for use in secondary science classes providing up-to-date research-related investigations. This unit is structured for grades 9 through 12. It is concerned with the osmatic dehydration of fruits. The guide provides students with information about food…

  8. 9 CFR 316.11 - Special markings for certain meat food products.

    Science.gov (United States)

    2010-01-01

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

  9. 21 CFR 133.125 - Cold-pack cheese food with fruits, vegetables, or meats.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Cold-pack cheese food with fruits, vegetables, or..., vegetables, or meats. (a) Cold-pack cheese food with fruits, vegetables, or meats or mixtures of these is the... cooked or canned meat. (3) When the added fruits, vegetables, or meats contain fat, the method prescribed...

  10. Technology Advances and Mechanistic Modelling in Freeze-drying and Dehydration of Food

    Directory of Open Access Journals (Sweden)

    Wanren Chen

    2015-08-01

    Full Text Available Aim of study is to introduce some advanced freeze-drying technology and mechanistic modelling in freeze-drying and dehydration of food, freeze-drying is based on the dehydration by sublimation of a frozen product, due to very low temperature, all the deterioration activity and microbiological activity are stopped and provide better quality to the final product. Meanwhile the main problems of the freeze-dried food were proposed and its prospect and outlook was also analyzed, expecting to obtain technical and theoretical support for the production of freeze-drying food.

  11. Microbiological investigation and nutritional evaluation of selected fast food meat.

    Science.gov (United States)

    Hemeda, H M

    1995-01-01

    The study was designed into two parts: the first part was to determine individual attitudes and beliefs toward fast food in general. One hundred individuals (15-45 yrs old) were involved in this study (50 males and 50 females). The second part of the study was carried out to evaluate microbiological contamination and nutritive value of the selected fast food meat (Hardee's fried burger, Saudi-American burger, kentucky fried chicken, Al-Baik broast chicken and shawerma beef). The results indicated that individuals 25-45 yrs. old were the most fast food consumers. The main reason behind increasing individual's preferences toward fast food was found to be for fun and inspiration. Among individuals under study 46% of males and 20% of females purchased fast food more than 4 times per week. Prevalence of overweight and obesity respectively were 38% and 22% among males and 34% and 14% among females. Bacillus cereus and E. coli were detected in a number of less than 10/g in all the selected fast food meat. The number of coliforms detected in Hardee's burger and Saudi-American burger were 10/g, while less than 10/g were detected in the remaining fast food meat. However, the number of Staph. aureus detected in Hardee's burger and Saudi-American burger was 20/g and 10/g respectively. On a per 100 g basis, energy (Kcal), protein (g), fat (g) and sodium (mg) content were found in the range of 179.62-295.29, 13.05-26.06, 8.9-21.13 and 640-920 respectively. Sodium content of all the selected fast food meat exceeded the recommended daily adequate intake for adults (males and females). The observations of the present study indicated the need for a nutrition education program to correct consumers' attitudes and beliefs towards fast food and to provide information on how a given menu item contributes to their dietary goal.

  12. Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers

    NARCIS (Netherlands)

    Hoek, A.C.; Luning, P.A.; Stafleu, A.; Graaf, de C.

    2004-01-01

    The aim was to investigate socio-demographic characteristics, and attitudes to food and health of vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers in The Netherlands. The sample used for this study (participants > or =18 years) was taken from the Dutch National Food

  13. Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers

    NARCIS (Netherlands)

    Hoek, A.C.; Luning, P.A.; Stafleu, A.; Graaf, C. de

    2004-01-01

    The aim was to investigate socio-demographic characteristics, and attitudes to food and health of vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers in the Netherlands. The sample used for this study (participants ≥18 years) was taken from the Dutch National Food

  14. Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers

    NARCIS (Netherlands)

    Hoek, A.C.; Luning, P.A.; Stafleu, A.; Graaf, de C.

    2004-01-01

    The aim was to investigate socio-demographic characteristics, and attitudes to food and health of vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers in The Netherlands. The sample used for this study (participants > or =18 years) was taken from the Dutch National Food C

  15. Enhancement of mass transfer by ultrasound: Application to adsorbent regeneration and food drying/dehydration.

    Science.gov (United States)

    Yao, Ye

    2016-07-01

    The physical mechanisms of heat and mass transfer enhancement by ultrasound have been identified by people. Basically, the effect of 'cavitation' induced by ultrasound is the main reason for the enhancement of heat and mass transfer in a liquid environment, and the acoustic streaming and vibration are the main reasons for that in a gaseous environment. The adsorbent regeneration and food drying/dehydration are typical heat and mass transfer process, and the intensification of the two processes by ultrasound is of complete feasibility. This paper makes an overview on recent studies regarding applications of power ultrasound to adsorbent regeneration and food drying/dehydration. The concerned adsorbents include desiccant materials (typically like silica gel) for air dehumidification and other ones (typically active carbon and polymeric resin) for water treatment. The applications of ultrasound in the regeneration of these adsorbents have been proved to be energy saving. The concerned foods are mostly fruits and vegetables. Although the ultrasonic treatment may cause food degradation or nutrient loss, it can greatly reduce the food processing time and decrease drying temperature. From the literature, it can be seen that the ultrasonic conditions (i.e., acoustic frequency and power levels) are always focused on during the study of ultrasonic applications. The increasing number of relevant studies argues that ultrasound is a very promising technology applied to the adsorbent regeneration and food drying/dehydration.

  16. Meat, Milk and Eggs. Analysis of animal food environment relations

    Energy Technology Data Exchange (ETDEWEB)

    Elferink, E.

    2009-09-25

    This thesis aims at providing options for reduction of the consumption of natural resources by animal source food production and consumption. To formulate options for reducing the natural resource use of animal source food production systems, insight into how these systems function and knowledge of their natural resource use is required. The research goals of the thesis originate from this understanding: To gain insight into the natural resource use of animal source food production systems; To identify possibilities and options to reduce the natural resource use of animal source food production. The land requirements of beef, chicken and pork are determined in Chapter 2. Furthermore, the effect of system changes on the land requirement for meat is analyzed. The various factors that affect land requirements for meat production are identified.Chapter 3 analyses the energy use in the animal source food production systems for chicken, pork, eggs and milk. Results are compared on the basis of fresh weight and on their nutritional value as protein sources. The chapter identifies multiple options for reducing the energy use of animal source food products. A case study of how a change in policy (the banning of meat and bone meal in feed as a result of BSE) can affect the environmental impact of animal source food production is presented in Chapter 4. It also shows the global scale of the animal source food system and the trade-offs that can occur. The relationship between food consumption and the availability of human-inedible residues, feed composition and the environmental impact of meat is analysed in Chapter 5. This chapter shows the possible effect dietary changes can have on the environmental impact of meat. Chapter 6 compares organic and industrial pork production with respect to their natural resource use for different system settings. This chapter shows the factors that determine the natural resource use of feed. Finally, Chapter 7 provides an overview of the

  17. Food freezing with simultaneous surface dehydration: approximate prediction of freezing time

    Energy Technology Data Exchange (ETDEWEB)

    Campanone, Laura A.; Salvadori, Viviana O.; Mascheroni, Rodolfo H. [Centro de Investigacion Desarollo en Criotecnologia de Alimentos (CIDCA), Facultad de Ciencias Exactas, La Plata (Argentina); MODIAL, Facultad de Ingenieria, La Plata (Argentina)

    2005-03-01

    Freezing of unpackaged foods induces mass transfer in the form of surface ice sublimation, which in turn modifies heat transfer conditions. At present there are no simplified methods for predicting freezing times when surface dehydration occurs. This paper uses a previously developed model for the simulation of simultaneous heat and mass transfer during food freezing and storage to generate a complete set of predicted freezing times when dehydration occurs. Based on these data a simplified analytical method for the prediction of freezing time during freezing of unpackaged frozen foods was developed. The method accounts for product characteristics (shape, size and composition) and operating conditions (initial and refrigerant temperature, heat transfer coefficient, relative humidity). The prediction equation is very simple and results of its use - simulating usual freezing conditions for different products - shows very good accuracy when tested against the previously cited numerical model and all the available experimental data. (Author)

  18. Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers.

    Science.gov (United States)

    Hoek, Annet C; Luning, Pieternel A; Stafleu, Annette; de Graaf, Cees

    2004-06-01

    The aim was to investigate socio-demographic characteristics, and attitudes to food and health of vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers in The Netherlands. The sample used for this study (participants > or =18 years) was taken from the Dutch National Food Consumption Survey, 1997/1998. Vegetarians (n = 63) and consumers of meat substitutes (n = 39) had similar socio-demographic profiles: higher education levels, higher social economic status, smaller households, and more urbanised residential areas, compared to meat consumers (n = 4313). Attitudes to food were assessed by the food-related lifestyle instrument. We found that vegetarians (n = 32) had more positive attitudes towards importance of product information, speciality shops, health, novelty, ecological products, social event, and social relationships than meat consumers (n = 1638). The health consciousness scale, which was used to assess attitudes to health, supported earlier findings that vegetarians are more occupied by health. Food-related lifestyle and health attitudes of meat substitute consumers (n = 17) were predominantly in-between those from vegetarians and meat consumers. The outcome of this study suggests that in strategies to promote meat substitutes for non-vegetarian consumers, the focus should not only be on health and ecological aspects of foods.

  19. Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foods.

    Science.gov (United States)

    Jiménez-Colmenero, Francisco; Cofrades, Susana; Herrero, Ana M; Ruiz-Capillas, Claudia

    2017-06-14

    Although an essential component of the diet, the consumption of meat is in question. Meat is a major source of beneficial compounds but it also contains other substances with negative health implications. Functional foods, which are leading trends in the food industry, constitute an excellent opportunity for the meat sector to improve healthier meat options. Most studies on meat-based functional foods have focused mainly on the application of different strategies (animal production practices and meat transformation systems) to improve (increase/reduce) the presence of bioactive (healthy/unhealthy) compounds; these have led to the development of numerous products, many of them by the meat industry. However, like other foods, after purchase meats undergo certain processes before they are consumed, and these affect their composition. Although domestic handling practices can significantly alter the make-up of the marketed product in terms of healthy/unhealthy compounds, there are very few studies on their consequences. This paper provides an overview of the influence of different domestic practices (from shopping to eating) habitually followed by consumers on the presence of, and consequently on the levels of exposure to, (healthy and unhealthy) food components associated with the consumption of meats, with special reference to meat-based functional foods.

  20. Identification of new food alternatives: how do consumers categorize meat and meat substitutes?

    NARCIS (Netherlands)

    Hoek, A.C.; Boekel, van M.A.J.S.; Voordouw, J.; Luning, P.A.

    2011-01-01

    New meat substitutes need to be recognized as alternatives to meat. We therefore investigated which category representations consumers have of meat and meat substitutes. Thirty-four non-vegetarian participants performed a free sorting task with 17 meat products and 19 commercially available meat

  1. Identification of new food alternatives: how do consumers categorize meat and meat substitutes?

    NARCIS (Netherlands)

    Hoek, A.C.; Boekel, van M.A.J.S.; Voordouw, J.; Luning, P.A.

    2011-01-01

    New meat substitutes need to be recognized as alternatives to meat. We therefore investigated which category representations consumers have of meat and meat substitutes. Thirty-four non-vegetarian participants performed a free sorting task with 17 meat products and 19 commercially available meat sub

  2. 21 CFR 133.174 - Pasteurized process cheese food with fruits, vegetables, or meats.

    Science.gov (United States)

    2010-04-01

    ... with fruits, vegetables, or meats. (a) Pasteurized process cheese food with fruits, vegetables, or... fruit; any properly prepared cooked, canned, or dried vegetable; any properly prepared cooked or canned meat. (3) When the added fruits, vegetables, or meats contain fat, the method prescribed for the...

  3. Consequences of Food Safety Abolishing Energy Subsidies on Iranian Meat

    Directory of Open Access Journals (Sweden)

    F. Fathi

    2016-10-01

    Full Text Available Introduction: Policies of the Fifth Five-year Socio Economic Development Plan on Iran emphasize on improving factors such as air quality and food security, reduction of the risks and infections that threatens health as well as to change dietary patterns by improving food composition and safety. To this end, the government required to support measures to increase production of animal protein obtained from livestock and poultry. The Iranian targeted subsidy plan started in 2010 which increased energy prices significantly. The increase in energy price after start of targeted subsidies included gasoline (3.6-6.2 times, Kerosene (5.4 times, gas oil (8.1-18.9 and fuel oil (18.8. In terms of supply of animal protein, meat has an important role in nutrition and a major share in family food expenditure so that the willingness to consume it has been obvious in the country's consumer culture. On the other hand, according to international standards, every individual needs 70 grams of protein a day (for average body weight of 70 kg. About one-quarter of this amount (about 25 g should be animal protein. With commence the second phase of a targeted subsidy plan, it is important to get familiar with the effects of this policy on the livestock and poultry industry. A change in livestock prices due to increased production and transport costs have increased the consumer price and have led to changes in the intake of animal protein and calories. With introduction of this plan and recognition of its need in the country, there has been a need to investigate the effects of increasing energy prices on the livestock and poultry industries and to quantify the effects of these policies. This study is trying to investigate the effects of the increase in energy prices for beef, sheep and poultry meat prices, including on a farm and retail prices under various scenarios, the amount of demand and supply and ultimately the effects on food security in Iran. Materials and

  4. Will novel protein foods beat meat? : consumer acceptance of meat substitutes - a multidisciplinary research approach

    NARCIS (Netherlands)

    Hoek, A.C.

    2010-01-01

    Meat production places a heavy burden on the environment and therefore options are sought to reduce meat consumption. One option is to let new meat substitutes take the place of meat on the plate. This can only succeed when these products are acceptable to consumers. The thesis investigated which

  5. Will novel protein foods beat meat? : consumer acceptance of meat substitutes - a multidisciplinary research approach

    NARCIS (Netherlands)

    Hoek, A.C.

    2010-01-01

    Meat production places a heavy burden on the environment and therefore options are sought to reduce meat consumption. One option is to let new meat substitutes take the place of meat on the plate. This can only succeed when these products are acceptable to consumers. The thesis investigated which fa

  6. Will novel protein foods beat meat? : consumer acceptance of meat substitutes - a multidisciplinary research approach

    NARCIS (Netherlands)

    Hoek, A.C.

    2010-01-01

    Meat production places a heavy burden on the environment and therefore options are sought to reduce meat consumption. One option is to let new meat substitutes take the place of meat on the plate. This can only succeed when these products are acceptable to consumers. The thesis investigated which fa

  7. Particular applications of food irradiation: Meat, fish and others

    Science.gov (United States)

    Ehlermann, Dieter A. E.

    2016-12-01

    It is surprising what all can be achieved by radiation processing of food; this chapter narrates a number of less obvious applications mostly hidden to the consumer. Also the labelling regulations differing world-wide are responsible for leaving the consumer uninformed. Several of the early proposals could not reach technological maturity or are commercially not competitive. Still considerable energy is spent in research for such applications. Other applications are serving a certain niche, companies mostly are reluctant to release reliable information about their activities. Labelling regulation vary world-wide significantly. Hence, the market place does not really give the full picture of irradiated food available to the consumer. Despite those restrictions, this report intends to give a full picture of the actual situation for meat, fish and others and of unique uses.

  8. [Salmonella destruction by heating during the customary preparation of dehydrated food products (author's transl)].

    Science.gov (United States)

    Ruschke, R

    1980-01-01

    Defined number of S. Senftenberg W 775 (between 300 000 and 16 000 000 colony forming units in relation to 1 ml of the ready-to-serve-product) were added to 21 different dehydrated ready-to-eat-meals (no baby and junior food) cutomary in trade, of which 11 were cooked for a certain period of time, while 10 were prepared with boiling water only. No surviving salmonellae were found in any of the products ready for consumption. All samples were subject to temperature control. In this paper 6 examples are given to show temperature control during the phase of preparation. More than 1800 examinations performed by us on comparable products revealed no salmonellae in samples between 20 and 50 g. However, in view of the ubiquity of salmonaellae today, incidental positive findings in dehydrated products of this type cannot be excluded; but such findings would not defintely mean degredation of the product. If properly prepared, the food concerned is not dangerous to the consumer.

  9. Growth performance of free-range village chickens fed dehydrated processed food waste

    Directory of Open Access Journals (Sweden)

    Hossein, S.

    2015-06-01

    Full Text Available The effect of dehydrated processed food waste (DPFW inclusion in the diets on the growth performance (feed intake, body weight gain, body weight change and feed conversion ratio of free-range village chickens was investigated. Food waste collected from 20 different restaurants of Universiti Putra Malaysia Serdang Selangor was processed into DPFW containing 89.3% dry matter, 16% crude protein, 7.1% crude fat, 3.7% crude fiber, 7.4% crude ash, 3.07% NaCl, 1.56% Ca, 0.87% phosphorous and 4053 kcal/kg GE. A total of of 180 village chickens of the Arabian breed were randomly allocated into four dietary treatments of 0 (control, 20, 40 and 60% DPFW for 5-9 week grower and 10-14 week finisher periods with three replicates (15 birds for each replicate. The results showed that the highest feed intake in grower and finisher phases was observed in the control group by 634.0 g and 2,722.1 g, respectively, while the lowest was in 60% DPFW with 586.3 g for grower and 2,542.6 g for finisher phases (P0.05. Body weight gain and body weight change declined linearly with increasing levels of DPFW of more than 20% in the village chicken diets during both grower and finisher rearing phases. FAR increased (P0.05. In conclusion it seems that the dehydrated processed food waste could substitute 20% of formulated feed in grower and finisher phases of free-range village chickens without any adverse effects on growth performance.

  10. 9 CFR 319.306 - Spaghetti with meatballs and sauce, spaghetti with meat and sauce, and similar products.

    Science.gov (United States)

    2010-01-01

    ..., spaghetti with meat and sauce, and similar products. 319.306 Section 319.306 Animals and Animal Products...; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.306 Spaghetti...

  11. Importance of perceived naturalness for acceptance of food additives and cultured meat.

    Science.gov (United States)

    Siegrist, Michael; Sütterlin, Bernadette

    2017-06-01

    Four experiments examined some factors influencing the perceived naturalness of food products and their biasing effect on risk perception. The results of Experiment 1a showed that three food additives displaying their respective E-numbers (i.e., codes for food additives in the European Union and Switzerland) decreased perceived naturalness. Experiment 1b demonstrated that mentioning possible health effects decreased the perceived naturalness of a plant-based food additive. This experiment further showed that it would not matter for perceived naturalness whether the food was synthetic or nature-identical. Moreover, the results of Experiments 2 and 3 suggested that the same risk associated with meat consumption was much more acceptable for traditionally produced meat compared with in-vitro meat. Experiment 3 further indicated that the perceived naturalness of the meat (i.e., traditional or cultured meat) had a full mediation effect on participants' evaluation of the acceptability of the risk of colon cancer associated with the meat consumption. Even if the new production method (i.e., cultured meat) was more environmentally friendly and less harmful to animals, the perceived lack of naturalness might reduce the acceptability of the risk associated with such a product. The present study provides evidence that consumers rely on symbolic information when evaluating foods, which may lead to biased judgments and decisions. Copyright © 2017 Elsevier Ltd. All rights reserved.

  12. Explicit and implicit attitude toward an emerging food technology: The case of cultured meat

    NARCIS (Netherlands)

    Bekker, G.A.; Fischer, A.R.; Tobi, H.; Trijp, H.C.M. van

    2017-01-01

    Cultured meat is an unfamiliar emerging food technology that could provide a near endless supply of high quality protein with a relatively small ecological footprint. To understand consumer acceptance of cultured meat, this study investigated the influence of information provision on the explicit

  13. Meat and dairy food consumption and breast cancer: A pooled analysis of cohort studies

    NARCIS (Netherlands)

    Missmer, S.A.; Smith-Warner, S.A.; Spiegelman, D.; Yaun, S.-S.; Adami, H.-O.; Beeson, W.L.; Brandt, P.A. van den; Fraserf, G.E.; Freudenheim, J.L.; Goldbohm, R.A.; Graham, S.; Kushi, L.H.; Miller, A.B.; Potter, J.D.; Rohan, T.E.; Speizer, F.E.; Toniolo, P.; Willett, W.C.; Wolk, A.; Zeleniuch-Jacquotte, A.; Hunter, D.J.

    2002-01-01

    Background. More than 20 studies have investigated the relation between meat and dairy consumption and breast cancer risk with conflicting results. Our objective was evaluate the risk of breast cancer associated with meat and dairy food consumption and to assess whether non-dietary risk factors modi

  14. Contaminated commercial dehydrated food as source of multiple Salmonella serotypes outbreak in a municipal kennel in Tuscany

    Directory of Open Access Journals (Sweden)

    Marco Selmi

    2011-06-01

    Full Text Available The authors describe a large outbreak of canine salmonellosis in a municipal kennel in Tuscany. During the outbreak, 174 samples of ‘diarrhetic’ and ‘normal’ faeces and two batches of commercial dehydrated dog food were cultured for pathogenic bacteria. The results of 25, out of a total of 41 dogs (60.9% revealed at least one faecal sample as being positive for Salmonella; incidence per sampling ranged from 12.5% to 34%. Nine of 10 samples of dehydrated food were positive. Ten totally different serotypes were isolated from dry food and faeces: the results of the pulsed-field gel electrophoresis referred to similarity between the Salmonella Montevideo, Muenster and Worthington isolates recovered from both the food and canine faecal samples.

  15. 9 CFR 319.10 - Requirements for substitute standardized meat food products named by use of an expressed nutrient...

    Science.gov (United States)

    2010-01-01

    ... standardized meat food products named by use of an expressed nutrient content claim and a standardized term... AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Requirements for substitute standardized meat food products named by use of an expressed nutrient content claim...

  16. 9 CFR 316.10 - Marking of meat food products with official inspection legend and ingredient statement.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Marking of meat food products with... MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION MARKING PRODUCTS AND THEIR CONTAINERS § 316.10 Marking of meat food products with official inspection legend and ingredient...

  17. FOOD SECURITY IN TUNISIA WITHIN WATER SCARCITY THE RELATIVE IMPORTANCE OF THE MEAT SECTOR

    Directory of Open Access Journals (Sweden)

    Emna Ouertani

    2016-01-01

    Full Text Available This paper analyzes the evolution of food and nutrition security in Tunisia, judges its sustainability within water scarcity conditions and free trade areas, with a specific focus on the meat sector. For such purpose, the FAO indicators and Food Balance Sheets, as well as the Global Food Security Index are all analyzed. Virtual water, owed to meat and cereals for animal feed production and trade, was estimated to expect food security sustainability. Results indicated that Tunisian food and nutrition security (FNS has been improved over the years, but its stability remains vulnerable because of the political and economic risks and the dependence of Tunisia on imported cereals for animal feed due to water scarcity. Tunisian agricultural policy, especially in both sectors of cereals and meat, should be readjusted to guarantee food and nutrition sustainability.

  18. 78 FR 14636 - Food Ingredients and Sources of Radiation Listed and Approved for Use in the Production of Meat...

    Science.gov (United States)

    2013-03-07

    ... Radiation Listed and Approved for Use in the Production of Meat and Poultry Products AGENCY: Food Safety and... amending the Federal meat and poultry products inspection regulations to remove sodium benzoate, sodium... poultry products. New uses of these substances in meat or poultry products will continue to be approved by...

  19. Applying the Food Safety Objective and related concepts to thermal inactivation of Salmonella in poultry meat

    NARCIS (Netherlands)

    Membré, J.M.; Bassett, J.; Gorris, L.G.M.

    2007-01-01

    The objective of this study was to investigate the practicality of designing a heat treatment process in a food manufacturing operation for a product governed by a Food Safety Objective (FSO). Salmonella in cooked poultry meat was taken as the working example. Although there is no FSO for this produ

  20. Direct detection of trimethylamine in meat food products using ion mobility spectrometry.

    Science.gov (United States)

    Bota, Gheorghe M; Harrington, Peter B

    2006-01-15

    Biogenic amines are degradation products generated by bacteria in meat products. These amines can indicate bacterial contamination or have a carcinogenic effect to humans consuming spoiled meats; therefore, their rapid detection is essential. Trimethylamine (TMA) is a good target for the detection of biogenic amines because its volatility. TMA was directly detected in meat food products using ion mobility spectrometry (IMS). TMA concentrations were measured in chicken meat juice for a quantitative evaluation of the meat decaying process. The lowest detected TMA concentration in chicken juice was 0.6+/-0.2 ng and the lowest detected signal for TMA in a standard aqueous solution was 0.6 ng. IMS data were processed using partial least squares (PLS) and Fuzzy rule-building expert system (FuRES). Using these two chemometric methods, trimethylamine concentrations of different days of meat spoilage can be separated, indicating the decaying of meat products. Comparing the two methods, FuRES provided a better classification of different days of meat spoilage.

  1. Processing of Meat With Marination System for Increasing Food Safety and Added Value

    Directory of Open Access Journals (Sweden)

    Nurwantoro

    2012-06-01

    Full Text Available In broad perspective, meat contains many essential nutrients such as protein, fat, minerals, carbohydrates (minor amount and water. The existence of these nutrients render meat not only as a nutritious food, but also potential as a media for bacterial growth, so that it needs to be further processed. One of the methods to process meat is by soaking the meat in a marinade solution (marination. There are three treatments that maybe performed on meat in the marination system. The first method is using phosphate salt solution to enhance the water holding capacity. The second method is utilizing the acidic salt solution or organic acids to soften the meat and control the bacteria growth. The third method is using spicy solution that can be combined with sugar, salt (NaCl and organic acids to improve the physical performance and taste of meat as well as to control the growth of bacteria. It is concluded that marination of meat could increase physical, chemical, microbiological properties and sensory.

  2. [Hygienic quality of meat used in institutional food services: university cafeterias in Ouagadougou (Burkina Faso)].

    Science.gov (United States)

    Ilboudo, A J; Savadogo, A; Barro, N; Ouedraogo, M; Traore, A S

    2009-01-01

    This present study was conducted to assess the hygienic quality of meals served in three cafeterias at the national university in Ouagadougou and the compliance of kitchen staff with good hygiene practices. Microbiological analyses assessed the hygienic quality of the raw meat and of meat-based meals. The results showed poor hygiene practices by food handlers along the food chain. These observations were confirmed by the identification of salmonella, coliform and staphylococcal bacteria in raw meat and cooked meals. Overall, 60% of the raw meat samples were unsatisfactory for aerobic mesophilic flora and 6.6% for salmonella. For the cooked meat meals, on the other hand, 45% of the samples were satisfactory for aerobic mesophilic flora, 100% for salmonella, 93.3% for fecal thermotolerant coliforms and 96.6% for staphylococci. These results showed poor hygiene in the handling of raw meat, but a clear improvement in hygienic quality after cooking. Raising the awareness of cafeteria staff about compliance with hygiene rules appears primordial. Moreover improvement of the food environment, the kitchen equipment, and organization as well as the introduction of a cleaning-disinfection programme would make it possible to provide more hygienic meals in these institutional facilities.

  3. Explicit and implicit attitude toward an emerging food technology: The case of cultured meat.

    Science.gov (United States)

    Bekker, Gerben A; Fischer, Arnout R H; Tobi, Hilde; van Trijp, Hans C M

    2017-01-01

    Cultured meat is an unfamiliar emerging food technology that could provide a near endless supply of high quality protein with a relatively small ecological footprint. To understand consumer acceptance of cultured meat, this study investigated the influence of information provision on the explicit and implicit attitude toward cultured meat. Three experiments were conducted using a Solomon four-group design to rule out pretest sensitization effects. The first experiment (N = 190) showed that positive or negative information about cultured meat changed the explicit attitude in the direction of the information. This effect was smaller for participants who were more familiar with cultured meat. In the second experiment (N = 194) positive information was provided about solar panels, an attitude object belonging to the same sustainable product category as sustainable food products such as cultured meat. Positive information about solar panels was found to change the explicit attitude in the direction of the information. Using mood induction, the third experiment (N = 192) ruled out the alternative explanation that explicit attitude change in experiment 1 and 2 was caused by content free affect rather than category based inferences. The implicit attitude appeared insensitive to both information or mood state in all three experiments. These findings show that the explicit attitude toward cultured meat can be influenced by information about the sustainability of cultured meat and information about a positively perceived sustainable product. This effect was shown to be content based rather than merely affect based. Content based information in a relevant context could therefore contribute to the commercial success of cultured meat. Copyright © 2016 Elsevier Ltd. All rights reserved.

  4. Technique of ethanol food grade production with batch distillation and dehydration using starch-based adsorbent

    Science.gov (United States)

    Widjaja, Tri; Altway, Ali; Ni'mah, Hikmatun; Tedji, Namira; Rofiqah, Umi

    2015-12-01

    Development and innovation of ethanol food grade production are becoming the reasearch priority to increase economy growth. Moreover, the government of Indonesia has established regulation for increasing the renewable energy as primary energy. Sorghum is cerealia plant that contains 11-16% sugar that is optimum for fermentation process, it is potential to be cultivated, especially at barren area in Indonesia. The purpose of this experiment is to learn about the effect of microorganisms in fermentation process. Fermentation process was carried out batchwise in bioreactor and used 150g/L initial sugar concentration. Microorganisms used in this experiment are Zymomonas mobilis mutation (A3), Saccharomyces cerevisiae and mixed of Pichia stipitis. The yield of ethanol can be obtained from this experiment. For ethanol purification result, distillation process from fermentation process has been done to search the best operation condition for efficiency energy consumption. The experiment for purification was divided into two parts, which are distillation with structured packing steel wool and adsorption (dehydration) sequencely. In distillation part, parameters evaluation (HETP and pressure drop) of distillation column that can be used for scale up are needed. The experiment was operated at pressure of 1 atm. The distillation stage was carried out at 85 °C and reflux ratio of 0.92 with variety porosities of 20%, 40%, and 60%. Then the adsorption process was done at 120°C and two types of adsorbent, which are starch - based adsorbent with ingredient of cassava and molecular sieve 3A, were used. The adsorption process was then continued to purify the ethanol from impurities by using activated carbon. This research shows that the batch fermentation process with Zymomonas mobilis A3 obtain higher % yield of ethanol of 40,92%. In addition to that, for purification process, the best operation condition is by using 40% of porosity of stuctured packing steel wool in distillation

  5. Participation Rate as A Basis for Measuring Food Security Status of Meat

    Directory of Open Access Journals (Sweden)

    Tjeppy D Soedjana

    2013-12-01

    Full Text Available Food security has been developed as way for decision makers to pay more attention to this sector. It is believed that foods which are efficiently produced in one area or country may be accessed by other areas or countries. However, this concept is difficult to be implemented since almost none of countries in the world have all resources to produce what is needed by its people. Food consumption, including beef, would be better measured using participation rate which indicates a cluster of its consumer instead of using all population as a denominator for calculating per capita consumption, except for commodities whose consumer member of its cluster close to 100% of the population. For commodities whose consumers less than 50% of its cluster it is more effective to use the size of the cluster as the denominator. Diversified food consumption of animal origin in Indonesia has been indicated by the fact that it has been naturally established. Animal meat consumption diversification for many reasons is influenced by cultural, preferences or other economic status of the households. This phenomena is also indicated by the magnitude of positive cross price elasticity between beef and mutton, beef and poultry meat, and between poultry meat and fish. Therefore, every effort to push higher consumption of one meat type, will reduce the participation rate of others. Susenas data indicated participation rates for beef and buffalo meat were 26.15% (2002, 21.93% (2005, 16.18% (2008 and 16.16% (2011, while poultry meat had higher participation rate as 65.46% (2002, 63.48% (2005, 57.67% (2008 and 56.98% (2011. Application of participation rate approach on the production of beef and buffalo meat resulted in the annual percapita consumption of 6.71 kg (2002, 10.47 kg (2005, 10.82 kg (2008 and 13.11 kg (2011. It concludes that balanced participation rates of meat components (beef and poultry meat, need to be maintained as the existed diversified meat consumption

  6. An Immunoassay for Quantification of Contamination by Raw Meat Juice on Food Contact Surfaces.

    Science.gov (United States)

    Chen, Fur-Chi; Godwin, Sandria; Chambers, Edgar

    2016-11-01

    Raw chicken products often are contaminated with Salmonella and Campylobacter , which can be transmitted from packages to contact surfaces. Raw meat juices from these packages also provide potential media for cross-contamination. There are limited quantitative data on the levels of consumer exposure to raw meat juice during shopping for and handling of chicken products. An exposure assessment is needed to quantify the levels of transmission and to assess the risk. An enzyme-linked immunosorbent assay (ELISA) was developed and validated for quantitative detection of raw meat juice on hands and various food contact surfaces. Analytical procedures were designed to maximize the recovery of raw meat juice from various surfaces: hands, plastic, wood, stainless steel, laminated countertops, glass, and ceramics. The ELISA was based on the detection of a soluble muscle protein, troponin I (TnI), in the raw meat juice. The assay can detect levels as low as 1.25 ng of TnI, which is equivalent to less than 1 μl of the raw meat juice. The concentrations of TnI in the raw meat juices from 10 retail chicken packages, as determined by ELISA, were between 0.46 and 3.56 ng/μl, with an average of 1.69 ng/μl. The analytical procedures, which include swabbing, extraction, and concentration, enable the detection of TnI from various surfaces. The recoveries of raw meat juice from surfaces of hands were 92%, and recoveries from other tested surfaces were from 55% on plastic cutting boards to 75% on laminated countertops. The ELISA developed has been used for monitoring the transfer of raw meat juice during shopping for and handling of raw chicken products in our studies. The assay also can be applied to other raw meat products, such as pork and beef.

  7. Improved procedure for determination of acrylonitrile in foods and its application to meat.

    Science.gov (United States)

    Page, B D; Charbonneau, C F

    1985-01-01

    The previously described headspace-gas chromatographic procedure for the determination of acrylonitrile (AN) in several foods, with N/P selective detection, has been modified to include packaged luncheon meats. The loss of AN during equilibration at 100 degrees C in meat samples as well as the previously described loss in cold pack cheese and peanut butter has been studied. The loss of AN could be prevented by the addition of 10% phosphoric acid, which increases the acidity of the food-acid-salt slurry to pH 1.2-1.5. This acidification permits detection of AN at 2 ppb (5% FSD at 16 X 10(-2) amp/mV) in all foods studied. AN was not detected in 10 samples of luncheon meat packaged in AN-based plastic which contained up to 2.6 ppm AN.

  8. Antibiotic resistance in bacterial pathogens from retail raw meats and food-producing animals in Japan.

    Science.gov (United States)

    Hiroi, Midori; Kawamori, Fumihiko; Harada, Tetsuya; Sano, Yono; Miwa, Norinaga; Sugiyama, Kanji; Hara-Kudo, Yukiko; Masuda, Takashi

    2012-10-01

    To determine the prevalence and antimicrobial susceptibility profiles of Campylobacter, Salmonella, Staphylococcus aureus, methicillin-resistant S. aureus (MRSA), and vancomycin-resistant enterococci (VRE) in food-producing animals and retail raw meats in Japan, raw meat samples as well as food-producing animal feces, cutaneous swabs, and nasal swabs collected from 2004 to 2006 were analyzed. Isolation rates of Campylobacter jejuni and Campylobacter coli, Salmonella, and S. aureus were 34.6% (363 of 1,050), 2.7% (28 of 1,050), and 32.8% (238 of 725), respectively. MRSA was isolated from 3% (9 of 300) of meat samples. No VRE were isolated in this study. Antibiotic resistance in C. coli was higher than that in C. jejuni. Three C. jejuni isolates from a patient with diarrhea in a hospital of Shizuoka Prefecture and two chicken samples that exhibited resistance to ciprofloxacin had identical pulsed-field gel electrophoresis patterns, suggesting that ciprofloxacin-resistant C. jejuni could have been distributed in meat. S. aureus isolates showed the highest level of resistance to ampicillin and tetracycline. Resistance to tetracycline in S. aureus isolates from beef was lower than that seen in isolates from chicken and pork (P food-producing animals and retail domestic meats in Japan, although Campylobacter isolates resistant to fluoroquinolone and erythromycin were detected. The occurrence of antimicrobial-resistant pathogens should be monitored continuously to improve the management of the risks associated with antimicrobial drug resistance transferred from food-producing animals to humans.

  9. Frog meat microbiota (Lithobates catesbeianus used in infant food

    Directory of Open Access Journals (Sweden)

    Eliane Rodrigues

    2014-03-01

    Full Text Available Captive breeding of bullfrog (Lithobates catesbeianus is of great economic potential, mainly for its thighs and leather. The nutritional quality of frog meat includes properly balanced amino acids with a protein profile of high biological value, low fat and low cholesterol, and high digestibility due to its short chain molecule structure. It is recommended by doctors and nutritionists, especially for protein restricted children or malnourished children. Aiming to aggregate value to the segment and offer a product with nutritional properties that meet the need of children aged six months and above, a meat product based on the composition of frog meat was developed experimentally. To ensure raw material quality after bleaching and deboning, the microbiota present in the frog meat was determined. The analyses were performed according to Brazilian laws. It was observed that the resident and transient microbiota met the standards set by regulations. The results found were: mesophyll 4.5 x 10(4 CFU/g; Staphylococcus coagulase positive 2.0 x 10² CFU/g; negative for Salmonella sp. and Aeromonas spp. The findings indicate that the raw material showed satisfactory sanitation even in terms of family industry.

  10. Food Safety Hazards and Microbiological Zoonoses in European Meat Imports Detected in Border Inspection in the Period 2008-2013.

    Science.gov (United States)

    Jansen, W; Grabowski, N; Gerulat, B; Klein, G

    2016-02-01

    Microbiological contaminations and other food safety hazards are omnipresent within the European Union (EU) and a considerable risk for consumers, particularly in imported meat and meat products. The number of rejections at external EU borders has been increasing in recent years. Official authorities in each member state are therefore obliged to notify border rejections of food and animal feed due to a direct or indirect risk to human or animal health. This study explored the trends and temporal and spatial distribution of notifications on food safety hazards between January 2008 and December 2013 with a special emphasis on microbiological zoonoses in meat and meat products including poultry at border checks resulting from the rapid alert system for food and feed (RASFF). Results indicated that border rejection notifications are increasing exponentially, frequently due to Salmonella in poultry and shiga-toxin-producing E. coli in meat and meat products. © 2015 Blackwell Verlag GmbH.

  11. Infectivity of Toxoplasma gondii in northern traditional (country) foods prepared with meat from experimentally infected seals.

    Science.gov (United States)

    Forbes, Lorry B; Measures, Lena; Gajadhar, Alvin

    2009-08-01

    Serological and clinical evidence of human toxoplasmosis in the Canadian Arctic indicates a food safety risk associated with the consumption of wild game meat. Such meat often is eaten raw or partially cooked in locally prepared traditional (country) foods, but no data have been collected to describe survival of Toxoplasma gondii forms in these foods. The muscle of grey seals (Halichoerus grypus) experimentally infected with T. gondii oocysts was used to prepare three country foods: igunaq, a fermented product; nikku, a dried product; and sausage, a salted and spiced product. Igunaq and nikku were stored at 4 degrees C and bioassayed in cats at 49, 95, and 140 days postpreparation (DPP) and 41, 84, and 132 DPP, respectively. Raw and cooked sausages were stored at -20 degrees C and bioassayed at 50, 92, and 141 DPP. The source seal meat was infective for cats, but none of the foods prepared with this meat were infective for cats. Some cooked sausages did not reach internal temperatures considered lethal for T. gondii. Data from studies in domestic animals suggested that the negative results in this experiment were due to temperature and duration of storage. Because of the possibility that T. gondii of arctic origin might be more freeze tolerant than the swine-origin isolate used in this experiment, additional studies are necessary to clarify the risks of toxoplasmosis associated with consumption of arctic country foods.

  12. 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

    2017-01-01

    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.

  13. Packaging innovation in the meat sector: main reserch thrusts proposed by the mixed technology network Propack Food

    OpenAIRE

    Riquet-Motchidlover, Anne-Marie; Vitrac, Olivier; Sauvageot Loriot, C.

    2009-01-01

    The main research directions followed by the mixed technology network Propack Food are discussed with special reference to monitoring the impact of packaging and associated preservation processes on quality and safety of meat products and other foods.

  14. RETAILERS OFF OUT OF DATE FOOD: A PRELIMINARY SURVEY OF MEAT AND MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    C. Biglia

    2011-01-01

    Full Text Available Is reasonable not to eat any out of date foods. If you eat foods with a use by date which has expired, then you are actually running the risk of food poisoning. Some people may assert eating out of date food the risk is actually very low. Sometimes food may actually be a risk when it looks, smells and even tastes ok, but there could be harmful bacteria lurking unseen and undetectable to the taste buds and nose. So it is always best to err on the side of caution.

  15. 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

  16. You are what you Eat : Meat, novel Protein Foods, and Consumptive Freedom

    NARCIS (Netherlands)

    Beekman, V.

    2000-01-01

    Animal husbandry has been accused of maltreating animals, polluting the environment, and so on. These accusations were thought to be answered when the Dutch research program "Sustainable Technological Development" (STD) suggested a government-initiated conversion from meat to novel protein foods (NP

  17. Feeding livestock food residue and the consequences for the environmental impact of meat

    NARCIS (Netherlands)

    Elferink, E.V.; Nonhebel, S.; Moll, H.C.

    2008-01-01

    The environmental impact of meat is high mainly due to the feed required by livestock in combination with the impacts of cultivating, transporting and processing of feed crops such as tapioca and grains. Like regular feed crops, livestock also feed on residue from the food industry, such as pulp,

  18. Factors influencing workers to follow food safety management systems in meat plants in Ontario, Canada.

    Science.gov (United States)

    Ball, Brita; Wilcock, Anne; Aung, May

    2009-06-01

    Small and medium sized food businesses have been slow to adopt food safety management systems (FSMSs) such as good manufacturing practices and Hazard Analysis Critical Control Point (HACCP). This study identifies factors influencing workers in their implementation of food safety practices in small and medium meat processing establishments in Ontario, Canada. A qualitative approach was used to explore in-plant factors that influence the implementation of FSMSs. Thirteen in-depth interviews in five meat plants and two focus group interviews were conducted. These generated 219 pages of verbatim transcripts which were analysed using NVivo 7 software. Main themes identified in the data related to production systems, organisational characteristics and employee characteristics. A socio-psychological model based on the theory of planned behaviour is proposed to describe how these themes and underlying sub-themes relate to FSMS implementation. Addressing the various factors that influence production workers is expected to enhance FSMS implementation and increase food safety.

  19. Meat quality of castrated and non-castrated Santa Ines lambs subjected to food restriction

    Directory of Open Access Journals (Sweden)

    Dayanne Lima de Sousa

    2016-06-01

    Full Text Available This study aimed to evaluate the quality of meat of castrated and non-castrated Santa Ines lambs submitted to food restriction. Were used 30 lambs, 15 castrated and 15 non-castrated, about two months of age and average initial body weight of 13.00 ± 1.49 kg. The lambs were distributed in a completely randomized design in a factorial arrangement 3 x 2 (restriction level x sex class, according to the amount of food provided. The duration of the experiment was determined by the time required for the animals in the one of the groups achieved 28 kg of body weight. There was interaction between food restriction levels and sex class to the variables intensity of yellow color and pH in the longissimus lumborum muscle and the shear force in the semimembranosus muscle. In non-castrated animals, the intensity of yellow color was higher in the longissimus lumborum muscle at the level of 30% of food restriction. There was no significant interaction between food restriction levels and sex class for the quality aspects related to color saturation, color tone, luminosity, red intensity, water holding capacity and cooking losses in longissimus lumborum and semimembranosus muscles. Although food restriction and sex class have influenced the variables related to the quality of meat of the animals evaluated, the mean values are considered acceptable by the literature. The feeding restriction levels and sex class influence some important features of quality of Santa Ines lamb meat.

  20. [Food poisoning following consumption of canned meat prepared by a butcher (author's transl)].

    Science.gov (United States)

    van den Broek, M J; Bijker, P G

    1976-04-01

    A case of food poisoning possibly caused by the ingestion of canned meat is reported. Large numbers of micro-organisms (approximately 10(7)/gram), mainly Enterobacteriaceae and streptococci, were isolated from the contents of three cans. The contents of another can contained approximately 10(5) Bacillus spp. per gram. The meat preserves had been prepared in a butcher's shop and heated in a "cooking pot", the steam holes of which had been stopped up and the lid of which had been made heavier in order to reach a temperature above 100 degrees C. Inadequate sterilization and errors in processing are suggested as possible causes.

  1. Food safety knowledge and practices of abattoir and butchery shops and the microbial profile of meat in Mekelle City, Ethiopia

    OpenAIRE

    Mekonnen Haileselassie; Habtamu Taddele; Kelali Adhana; Shewit Kalayou

    2013-01-01

    Objective: To assess the food safety knowledge and practices in meat handling, and to determine microbial load and pathogenic organisms in meat at Mekelle city. Methods: A descriptive survey design was used to answer questions concerning the current status of food hygiene and sanitation practiced in the abattoir and butcher shops. Workers from the abattoir and butcher shops were interviewed through a structured questionnaire to assess their food safety knowledge. Bacterial load was assesse...

  2. Consumer segmentation based on food-related lifestyles and analysis of rabbit meat consumption

    Directory of Open Access Journals (Sweden)

    J. Buitrago-Vera

    2016-09-01

    Full Text Available Market segmentation divides the market into small groups of consumers who share similar characteristics. As all consumers within the same group have a common profile, marketing strategies can be adapted to target a specific type of consumer. Owing to the rapid changes in today’s society, consumer lifestyle has become the ideal criterion for market segmentation. In this study, we employed the food-related lifestyle model, which scholars have shown to be suitable and valid in several countries. Using data from a survey (with 3.53% error, we segmented the Spanish food market based on consumers’ food-related lifestyles. For each segment, we identified the consumer profile and analysed consumers’ consumption of rabbit meat. Factor analysis and cluster analysis yielded 4 segments: (i ‘Unconcerned’ (36.8% of the sample mainly consists of male consumers. Consumers in this segment value neither the freshness nor the price/quality ratio of their food items and consume rabbit meat rarely (39.4% or sporadically (29.3%. (ii ‘Cooks’ (18.4% predominantly consists of middle-aged women. Consumers in this segment are highly demanding and critical of the quality of food products. They like cooking and are regular consumers of rabbit meat (40.6%. (iii ‘Out-of-home consumers and convenience shoppers’ (28.6% mostly consists of consumers aged between 25 and 34 y old and contains a large proportion of upper-class consumers. Consumers in this segment prefer to eat out and consume convenience products. This segment has the second highest percentage of regular consumers of rabbit meat (36.9%. The segment also has the second highest percentage of consumers who rarely or never eat rabbit meat (43.9%. (iv ‘Rational purchaser with little interest in cooking’ (16.2% has the highest proportion of consumers aged 55 to 74 y old. Consumers in this segment have the least interest in cooking, the most interest in the purchasing process, and the lowest

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

    Science.gov (United States)

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

    2014-05-23

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

  4. Variability in the contents of pork meat nutrients and how it may affect food composition databases.

    Science.gov (United States)

    Reig, Milagro; Aristoy, M-Concepción; Toldrá, Fidel

    2013-10-01

    Pork meat is generally recognised as a food with relevant nutritional properties because of its content in high biological value proteins, group B vitamins, minerals especially heme iron, trace elements and other bioactive compounds. But pork meat also contributes to the intake of fat, saturated fatty acids, cholesterol, and other substances that, in inappropriate amounts, may result in negative physiologically effects. However, there are relevant factors affecting the content of many of these substances and somehow such variability should be taken into consideration. So, genetics, age and even type of muscle have a relevant influence on the amount of fat and the contents in heme iron. Also the composition in fatty acids of triacylglycerols is very sensitive to the contents of cereals in the feed; for instance, polyunsaturated fatty acids may range from 10% to 22% in pork meat. The content of other nutrients, like vitamins E and A, are also depending on the type of feed. Some bioactive substances like coenzyme Q10, taurine, glutamine, creatine, creatinine, carnosine and anserine show a large dependence on the type of muscle. This manuscript describes the main factors affecting the composition of pork meat nutrients and how these changes may affect the general food composition databases.

  5. Food additives used in meat processing according to the Polish and European Union legislation.

    Science.gov (United States)

    Uradziński, J; Weiner, M

    2003-01-01

    This paper presents the legal regulations related to the use of food additives in meat production in Poland and the European Union. The Polish legal definition of food additives is given as well as the classification of permitted food additives added to food and stimulants by their technological function. In addition, a definition of processing aids in the food industry is included. It shows that Polish legislation includes food additives used to ensure or improve food nutritional value, whereas in the EU legislation, these substances are not included in the list of food additives. Moreover, the Council Directives include food additive specific purity criteria, whereas the Polish regulations do not mention the legal regulations of this issue in practice. The European Union use mechanisms and procedures for the introduction of new food additives into internal markets as well as controlling the circulation of additives. The Polish legislation in practice, however, does not determine approval or methods for the introduction of new food additives to the market. Legal regulations on the monitoring of food additives no exist.

  6. Costs of Food Safety Investments in the Meat and Poultry Slaughter Industries.

    Science.gov (United States)

    Viator, Catherine L; Muth, Mary K; Brophy, Jenna E; Noyes, Gary

    2017-02-01

    To develop regulations efficiently, federal agencies need to know the costs of implementing various regulatory alternatives. As the regulatory agency responsible for the safety of meat and poultry products, the U.S. Dept. of Agriculture's Food Safety and Inspection Service is interested in the costs borne by meat and poultry establishments. This study estimated the costs of developing, validating, and reassessing hazard analysis and critical control points (HACCP), sanitary standard operating procedures (SSOP), and sampling plans; food safety training for new employees; antimicrobial equipment and solutions; sanitizing equipment; third-party audits; and microbial tests. Using results from an in-person expert consultation, web searches, and contacts with vendors, we estimated capital equipment, labor, materials, and other costs associated with these investments. Results are presented by establishment size (small and large) and species (beef, pork, chicken, and turkey), when applicable. For example, the cost of developing food safety plans, such as HACCP, SSOP, and sampling plans, can range from approximately $6000 to $87000, depending on the type of plan and establishment size. Food safety training costs from approximately $120 to $2500 per employee, depending on the course and type of employee. The costs of third-party audits range from approximately $13000 to $24000 per audit, and establishments are often subject to multiple audits per year. Knowing the cost of these investments will allow researchers and regulators to better assess the effects of food safety regulations and evaluate cost-effective alternatives. © 2017 Institute of Food Technologists®.

  7. [Characterization and nutritional value of a food artisan: the meat pie of Murcia].

    Science.gov (United States)

    Ruiz-Cano, Domingo; Pérez-Llamas, Francisca; López-Jiménez, José Ángel; González-Silvera, Daniel; Frutos, Maria José; Zamora, Salvador

    2013-01-01

    The main aims of this study are to describe the characteristics of the meat pie, a typical product of the regional gastronomy of Murcia and to determine its nutritional and energy values, fatty acid profile and fat quality. There were studied 24 samples of Murcia's meat pie from the six best-selling retail establishments in this Region (four units per establishment).The moisture, protein, fat, carbohydrates, fibre and minerals, contents and the energy value, fatty acid profile and fat quality were analyzed using the Official Analysis Methods of Foods. All analyses were performed by triplicate. The average weight of this product was 192.3 ± 11.8 g, with three differentiated parts (base, filling and pastry lid). All ingredients were natural raw materials: wheat flour, lard, ground beef, sliced boiled egg and chorizo, water and spices (salt, pepper, garlic, paprika and nutmeg). Most of its organoleptic attributes are due to the type and amount of fat or lard. The combination of the other ingredients and the particular formulation of the spices are also responsible of other attributes. Due to its protein content (11.0%), this meat pie can replace other meat dishes, and be incorporated into a balanced diet. However, it is necessary to take into account its fat and energy contents (17.3 g and 317 kcal/100 g, respectively). Unlike many common pastry products, it contains no trans fatty acids. The results of the research show that the studied product remains, at present, an artisan food, and offer reliable information that it is representative of the energy and nutritional values of the Murcia's meat pie, a typical product of the gastronomy of the Region of Murcia. Copyright © AULA MEDICA EDICIONES 2013. Published by AULA MEDICA. All rights reserved.

  8. 9 CFR 311.16 - Carcasses so infected that consumption of the meat may cause food poisoning.

    Science.gov (United States)

    2010-01-01

    ... cause food poisoning. (a) All carcasses of animals so infected that consumption of the products thereof... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Carcasses so infected that consumption of the meat may cause food poisoning. 311.16 Section 311.16 Animals and Animal Products FOOD SAFETY...

  9. EFFECT OF TEMPERATURE DISTRIBUTION ON PREDICTING QUALITY OF MICROWAVE DEHYDRATED FOOD

    Directory of Open Access Journals (Sweden)

    Mohammad U. H. Joardder

    2013-12-01

    Full Text Available During food drying, many other changes occur simultaneously, resulting in an improved overall quality. Among the quality attributes, the structure and its corresponding color influence directly or indirectly other properties of food. In addition, these quality attributes are affected by process conditions, material components and the raw structure of the foodstuff. In this work, the temperature distribution within food materials during microwave drying has been taken into consideration to observe its role in color modification. In order to determine the temperature distribution of microwave-dried food (apple, a thermal imaging camera has been used. The image acquired from the digital camera has been analysed using image J software in order to get the color change of fresh and dried apple. The results show that temperature distribution plays an important role in determining the quality of the food. The thermal imaging camera was deployed to observe the temperature distribution within food materials during drying. It is clearly observed from the higher value of (ERGB =102 and the uneven color change that uneven temperature distribution can influence customer perceptions of the quality of dried food. Simulation of a mathematical model of temperature distribution during microwave drying can make it possible to predict the colour and texture of the microwaved food.

  10. 76 FR 4284 - Grant of Authority for Subzone Status; Tulkoff Food Products, Inc. (Dehydrated Garlic), Baltimore...

    Science.gov (United States)

    2011-01-25

    ... Garlic), Baltimore, MD Pursuant to its authority under the Foreign-Trade Zones Act of June 18, 1934, as...-purpose subzone at the garlic products manufacturing facility of Tulkoff Food Products, Inc., located in... to the manufacture of garlic products at the Tulkoff Food Products, Inc., facility located...

  11. Pathways to increase consumer trust in meat as a safe and wholesome food.

    Science.gov (United States)

    Gellynck, Xavier; Verbeke, Wim; Vermeire, Bert

    2006-09-01

    This paper focuses on the effect of information about meat safety and wholesomeness on consumer trust based on several studies with data collected in Belgium. The research is grounded in the observation that despite the abundant rise of information through labelling, traceability systems and quality assurance schemes, the effect on consumer trust in meat as a safe and wholesome product is only limited. The overload and complexity of information on food products results in misunderstanding and misinterpretation. Functional traceability attributes such as organisational efficiency and chain monitoring are considered to be highly important but not as a basis for market segmentation. However, process traceability attributes such as origin and production method are of interest for particular market segments as a response to meat quality concerns. Quality assurance schemes and associated labels have a poor impact on consumers' perception. It is argued that the high interest of retailers in such schemes is driven by procurement management efficiency rather than safety or overall quality. Future research could concentrate on the distribution of costs and benefits associated with meat quality initiatives among the chain participants.

  12. The development of meat pate with increased the food and biological values with germinated grains lentils

    Directory of Open Access Journals (Sweden)

    L. V. Antipova

    2016-01-01

    Full Text Available One of the important technological trends in food production, balanced on the chemical and amino acid composition is the development of methods for enrichment product protein, vitamins and minerals. The solution to this problem has long been used a method of enrichment of vegetable raw materials to create a nutrient and healthy products available to different social groups. In theory justified the choice of research object – lentils, which have a number of advantages in food systems. Analyzed method of increasing the biological value of the object in the process of germination grains and marked improvement the balance of amino acid composition. Designed meat pate with using germination grains and investigated its main functional-technological (FTC, organoleptic properties and digestibility. In determining, the functional-technological characteristics revealed an increase in FTC-indicators, such as water binding, water holding, fat holding, and emulsifying ability when you add germination lentils. According to the results of organoleptic evaluation revealed improvement in the consistency of meat pate, when replacing 50% of raw meat, germination lentils, and in appearance, color, smell and taste, control and test products are almost identical. The digestibility of the paste was 97%. Proposed different options of using germination grains of lentils to create a products for public and preventive nutrition.

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

    Directory of Open Access Journals (Sweden)

    Kadri Koppel

    2014-05-01

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

  14. Food freezing with simultaneous surface dehydration: approximate prediction of weight loss during freezing and storage

    Energy Technology Data Exchange (ETDEWEB)

    Campanone, Laura A.; Salvadori, Viviana O.; Mascheroni, Rodolfo H. [Centro de Investigacion Desarollo en Criotecnologia de Alimentos (CIDCA), Facultad de Ciencias Exactas, La Plata (Argentina); MODIAL, Facultad de Ingenieria, La Plata (Argentina)

    2005-03-01

    Weight loss of unpackaged foods during freezing and later storage is an important quality and economic issue. It is originated on surface ice sublimation due to differences in water activity between food surface and the refrigerating air. Weight loss rate is determined by refrigerating conditions and product characteristics. The modelling of this phenomenon has merited very little attention; at present there are no simplified methods to predict weight losses during the freezing and the storage of unpackaged foods. In previous studies we developed a detailed model for the simultaneous heat and mass transfer during food freezing and storage with ice sublimation. Based on the information of this numerical model, simplified analytical methods for the prediction of weight loss during the freezing and the storage of unpackaged frozen foods were developed. The methods account for product characteristics and storage conditions. The prediction equations are very simple and results of their use - simulating usual freezing and storage conditions for different products - give very good accuracy when tested against the previously cited numerical model and experimental data. (Author)

  15. Pulsed Light Treatment of Different Food Types with a Special Focus on Meat: A Critical Review.

    Science.gov (United States)

    Heinrich, V; Zunabovic, M; Varzakas, T; Bergmair, J; Kneifel, W

    2016-01-01

    Today, the increasing demand for minimally processed foods that are at the same moment nutritious, organoleptically satisfactory, and free from microbial hazards challenges the research and development to establish alternative methods to reduce the level of bacterial contamination. As one of the recent emerging nonthermal methods, pulsed light (PL) constitutes a technology for the fast, mild, and residue-free surface decontamination of food and food contact materials in the processing environment. Via high frequency, high intensity pulses of broad-spectrum light rich in the UV fraction, viable cells as well as spores are inactivated in a nonselective multi-target process that rapidly overwhelms cell functions and subsequently leads to cell death. This review provides specific information on the technology of pulsed light and its suitability for unpackaged and packaged meat and meat products as well as food contact materials like production surfaces, cutting tools, and packaging materials. The advantages, limitations, risks, and essential process criteria to work efficiently are illustrated and discussed with relation to implementation on industrial level and future aspects. Other issues addressed by this paper are the need to take care of the associated parameters such as alteration of the product and utilized packaging material to satisfy consumers and other stakeholders.

  16. Food safety knowledge and practices of abattoir and butchery shops and the microbial profile of meat in Mekelle City, Ethiopia

    Institute of Scientific and Technical Information of China (English)

    Mekonnen Haileselassie; Habtamu Taddele; Kelali Adhana; Shewit Kalayou

    2013-01-01

    Objective: To assess the food safety knowledge and practices in meat handling, and to determine microbial load and pathogenic organisms in meat at Mekelle city. Methods: A descriptive survey design was used to answer questions concerning the current status of food hygiene and sanitation practiced in the abattoir and butcher shops. Workers from the abattoir and butcher shops were interviewed through a structured questionnaire to assess their food safety knowledge. Bacterial load was assessed by serial dilution method and the major bacterial pathogens were isolated by using standard procedures. Results: 15.4% of the abattoir workers had no health certificate and there was no hot water, sterilizer and cooling facility in the abattoir. 11.3% of the butchers didn't use protective clothes. There was a food safety knowledge gap within the abattoir and butcher shop workers. The mean values of bacterial load of abattoir meat, butcher shops and street meat sale was found to be 1.1×105, 5.6×105 and 4.3×106 cfu/g, respectively. The major bacterial pathogens isolated were Escherichia coli, Staphylococcus aureus and Bacillus cereus. Conclusions: The study revealed that there is a reasonable gap on food safety knowledge by abattoir and butcher shop workers. The microbial profile was also higher compared to standards set by World Health Organization. Due attention should be given by the government to improve the food safety knowledge and the quality standard of meat sold in the city.

  17. Testing nano-silver food packaging to evaluate silver migration and food spoilage bacteria on chicken meat.

    Science.gov (United States)

    Gallocchio, Federica; Cibin, Veronica; Biancotto, Giancarlo; Roccato, Anna; Muzzolon, Orietta; Carmen, Losasso; Simone, Belluco; Manodori, Laura; Fabrizi, Alberto; Patuzzi, Ilaria; Ricci, Antonia

    2016-06-01

    Migration of nanomaterials from food containers into food is a matter of concern because of the potential risk for exposed consumers. The aims of this study were to evaluate silver migration from a commercially available food packaging containing silver nanoparticles into a real food matrix (chicken meat) under plausible domestic storage conditions and to test the contribution of such packaging to limit food spoilage bacteria proliferation. Chemical analysis revealed the absence of silver in chicken meatballs under the experimental conditions in compliance with current European Union legislation, which establishes a maximum level of 0.010 mg kg(-1) for the migration of non-authorised substances through a functional barrier (Commission Regulation (EU) No. 10/2011). On the other hand, microbiological tests (total microbial count, Pseudomonas spp. and Enterobacteriaceae) showed no relevant difference in the tested bacteria levels between meatballs stored in silver-nanoparticle plastic bags or control bags. This study shows the importance of testing food packaging not only to verify potential silver migration as an indicator of potential nanoparticle migration, but also to evaluate the benefits in terms of food preservation so as to avoid unjustified usage of silver nanoparticles and possible negative impacts on the environment.

  18. Space Food and Nutrition: An Educator's Guide with Activities in Science and Mathematics.

    Science.gov (United States)

    Casaburri, Angelo A.; Gardner, Cathy A.

    From John Glenn's mission to orbit Earth to the International Space Station program, space food research has met the challenge of providing food that tastes good and travels well in space. Early food dehydration was achieved by cutting meat, fish, and certain fruits into thin strips and drying them in sunlight. Rubbing food with salt or soaking it…

  19. Microbiological evaluation of food contact surfaces at red meat processing plants in Istanbul, Turkey

    Directory of Open Access Journals (Sweden)

    Serkan Kemal Büyükünal

    2010-01-01

    Full Text Available A microbial survey was performed for different red meat processing plants produces retail cuts and ground beef in Istanbul, Turkey. Swab samples from 10 cm2 of surface were obtained from food contact surfaces and environmental surfaces. Total mesophilic aerobic count (TMC, coliform count (CC, Escherichia coli count (ECC and Escherichia coli O157:H7 were determined for each sample. Average surface counts for TMC from floor, wall, food contact surfaces were between 2.71 to 3.15 log10 CFU / cm2, 0.69 to 1.56 log10 CFU/cm2 , 2.23 to 3.0 log10CFU/cm2 respectively. Coliforms and Escherichia coli were determined from floor and food contact surfaces. Samples taken from four different wall were negative for Escherichia coli. Any E. coli O157:H7counts were observed at the samples. Microbial testing for red meat processing plants is one of the most important subject for identifying and monitoring potential hazards as part of HACCP and GMP programs.

  20. Twenty-Two Years of U.S. Meat and Poultry Product Recalls: Implications for Food Safety and Food Waste.

    Science.gov (United States)

    Gorton, Acton; Stasiewicz, Matthew J

    2017-04-01

    The U.S. Department of Agriculture, Food Safety and Inspection Service maintains a recall case archive of meat and poultry product recalls from 1994 to the present. In this study, we collected all recall records from 1994 to 2015 and extracted the recall date, meat or poultry species implicated, reason for recall, recall class, and pounds of product recalled and recovered. Of a total of 1,515 records analyzed, the top three reasons for recall were contamination with Listeria, undeclared allergens, and Shiga toxin-producing Escherichia coli . Class I recalls (due to a hazard with a reasonable probability of causing adverse health consequences or death) represented 71% (1,075 of 1,515) of the total recalls. The amounts of product recalled and recovered per event were approximately lognormally distributed. The mean amount of product recalled and recovered was 6,800 and 1,000 lb (3,087 and 454 kg), respectively (standard deviation, 1.23 and 1.56 log lb, respectively). The total amount of product recalled in the 22-year evaluation period was 690 million lb (313 million kg), and the largest single recall involved 140 million lb (64 million kg) (21% of the total). In every data category subset, the largest recall represented >10% of the total product recalled in the set. The amount of product recovered was known for only 944 recalls. In 12% of those recalls (110 of 944), no product was recovered. In the remaining recalls, the median recovery was 29% of the product. The number of recalls per year was 24 to 150. Recall counts and amounts of product recalled over the 22-year evaluation period did not regularly increase by year, in contrast to the regular increase in U.S. meat and poultry production over the same time period. Overall, these data suggest that (i) meat and poultry recalls were heavily skewed toward class I recalls, suggesting recalls were focused on improving food safety, (ii) numbers of products and amounts of each product recalled were highly variable but did

  1. Towards an Integrated Approach to Food Behaviour: Meat Consumption and Substitution, From Context to Consumers

    Directory of Open Access Journals (Sweden)

    João Graça

    2016-08-01

    Full Text Available BackgroundHuman diet is increasingly acknowledged as a critical issue in global health and sustainability challenges.AimThis article draws on meat consumption and substitution to illustrate how two features facilitate an integrated approach to understanding food behaviour: (1 framing such behaviour in a wider historical, sociocultural and environmental context; and (2 acknowledging the role that psychological processes play in consumer willingness and propensity to engage in a given diet.ConclusionTo mobilize large-scale changes towards healthier and more sustainable dietary choices, the article concludes with a call for developing conceptual, methodological and delivery tools that: (1 consider the context in which food habits take place; and (2 identify and engage with different groups of consumers.

  2. Eating like there's no tomorrow: Public awareness of the environmental impact of food and reluctance to eat less meat as part of a sustainable diet.

    Science.gov (United States)

    Macdiarmid, Jennie I; Douglas, Flora; Campbell, Jonina

    2016-01-01

    Reducing meat consumption is central to many of the scientific debates on healthy, sustainable diets because of the high environmental impact of meat production. Missing from these debates are the public perspectives about eating less meat and consideration of cultural and social values associated with meat. The aim of this study was to explore public awareness of the environmental impact of food and their willingness to reduce meat consumption. Twelve focus groups and four individual interviews were conducted with adults from a range of socio-economic groups living in both rural and urban settings in Scotland. Public understanding of the link between food, environment and climate change was explored, with a focus on meat and attitudes towards reducing meat consumption. Data were transcribed and analysed thematically. Three dominant themes emerged: a lack of awareness of the association between meat consumption and climate change, perceptions of personal meat consumption playing a minimal role in the global context of climate change, and resistance to the idea of reducing personal meat consumption. People associated eating meat with pleasure, and described social, personal and cultural values around eating meat. Some people felt they did not need to eat less meat because they had already reduced their consumption or that they only ate small quantities. Scepticism of scientific evidence linking meat and climate change was common. Changing non-food related behaviours was viewed as more acceptable and a greater priority for climate change mitigation. The study highlights the role meat plays in the diet for many people, beyond nutritional needs. If healthy, sustainable dietary habits are to be achieved, cultural, social and personal values around eating meat must be integrated into the development of future dietary recommendations.

  3. Effect of different energy to protein ratios in starter diet with dehydrated food waste, superworms and unfertilized eggs on growth performance of village chickens

    Directory of Open Access Journals (Sweden)

    Nadia, N.

    2016-06-01

    Full Text Available A study was conducted using 144 day-old chicks of Arabian strain village chicken to determine the effect of dietary protein and energy ratios in starter diets with dehydrated food waste, superworms and unfertilized eggs on growth performance in closed confinement system. Dehydrated food waste was the main energy source, superworms and unfertilized eggs were the main protein sources. Six experimental diets were formulated to have 3 energy to protein ratios (134, 150 and 164 with 150 energy to protein ratio as the control.. Every ratio had two different protein sources with the same inclusion level. Each treatment had 2 replicates with 12 birds each in a complete randomized design. Feed and water were provided ad libitum from 0 - 42 d. Proximate analysis of the main ingredients in the diet showed dehydrated food waste had 4,500.54 kcal/kg of gross energy and 25.18% of crude protein while superworms and unfertilized eggs had crude protein of 46.54 and 46.33%, respectively. The study showed that a single diet of energy:protein ratio of 134 kcal ME/kg protein supported optimum growth rate of Arabian strain village chicken from 1 to 42 d of rearing. Feed conversion ratio improved with increasing dietary energy level. These findings have implications on ration formulation for village chickens in Malaysia.

  4. Consumer’s stated trust in the food industry and meat purchases

    NARCIS (Netherlands)

    Drescher, L.S.; Jonge, de J.; Goddard, E.; Herzfeld, Th.

    2012-01-01

    Research indicates that consumers are particularly concerned about the safety of meat. More highly processed meat is perceived as more unsafe than fresh or natural meats, i.e., consumers trust processed meat less. This paper studies the relationship between perceived trust and day-to-day purchase be

  5. Consumer’s stated trust in the food industry and meat purchases

    NARCIS (Netherlands)

    Drescher, L.S.; Jonge, de J.; Goddard, E.; Herzfeld, Th.

    2012-01-01

    Research indicates that consumers are particularly concerned about the safety of meat. More highly processed meat is perceived as more unsafe than fresh or natural meats, i.e., consumers trust processed meat less. This paper studies the relationship between perceived trust and day-to-day purchase

  6. Pork detection in binary meat mixtures and some commercial food products using conventional and real-time PCR techniques.

    Science.gov (United States)

    Al-Kahtani, Hassan A; Ismail, Elsayed A; Asif Ahmed, Mohammed

    2017-03-15

    Pork DNA was detected in meat mixtures using both conventional PCR and real-time PCR (RT-PCR). Thirty meat mixtures containing beef, chicken, camel, rabbit, goat and sheep with varying percentage of pork (0%, 1%, 5%, 10%, and 20%) and 75 commercial food products, were analyzed using conventional and RT-PCR to determine the presence of pork DNA. Pork DNA standard curves and cycle threshold (Ct) values were used for quantification. The detection limits for pork DNA in the mixtures were 0.22, 0.047, 0.048, 0.0000037, 0.015ng/μl respectively. Unlike conventional PCR, RT-PCR detected pork DNA in nine processed food samples [chicken sausages (2), chicken luncheon (2), turkey meat loaf, milk chocolate with soft nougat, jelly, cake, and candies] at pork DNA concentrations of 0.0001ng/μl or less. Copyright © 2016 Elsevier Ltd. All rights reserved.

  7. 21 CFR 73.40 - Dehydrated beets (beet powder).

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Dehydrated beets (beet powder). 73.40 Section 73... LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.40 Dehydrated beets (beet powder). (a) Identity. (1) The color additive dehydrated beets is a dark red powder prepared by dehydrating...

  8. The traditional food of migrants: Meat, water, and other challenges for dietary advice. An ethnography in Guanajuato, Mexico.

    Science.gov (United States)

    Smith-Morris, Carolyn

    2016-10-01

    The term "traditional diet" is used variously in public health and nutrition literature to refer to a substantial variety of foodways. Yet it is difficult to draw generalities about dietary tradition for specific ethnic groups. Given the strong association between migration and dietary change, it is particularly important that dietary advice for migrants be both accurate and specific. In this article, I examine the cultural construct of "traditional foods" through mixed method research on diet and foodways among rural farmers in Guanajuato, MX and migrants from this community to other Mexican and U.S. destinations. Findings reveal first, that quantitatively salient terms may contain important variation, and second, that some "traditional" dietary items -like "refresco," "carne," and "agua" - may be used in nutritionally contradictory ways between clinicians and Mexican immigrant patients. Specifically, the term "traditional food" in nutritional advice for Mexican migrants may be intended to promote consumption of fresh produce or less meat; but it may also invoke other foods (e.g., meats or corn), inspire more regular consumption of formerly rare foods (e.g., meats, flavored waters), or set up financially impossible goals (e.g., leaner meats than can be afforded). Salience studies with ethnographic follow up in target populations can promote the most useful and accurate terms for dietary advice.

  9. Food Safety Practices in the U.S. Meat Slaughter and Processing Industry: Changes from 2005 to 2015.

    Science.gov (United States)

    Viator, Catherine L; Cates, Sheryl C; Karns, Shawn A; Muth, Mary K

    2017-08-01

    Meat slaughter establishments use a multipronged approach to ensure beef and pork products are safe for human consumption. To determine the approaches most commonly used, we conducted a national survey of federally inspected meat slaughter and processing establishments (376 completed surveys, 66% response rate) in 2015. We compared the results with a survey that was conducted in 2005, albeit of potentially different establishments, by using a similar questionnaire and similar data collection methods, thus allowing for an evaluation of trends in food safety practices over time. The use of some food safety practices has increased over the 10-yr time period, whereas others remained the same or decreased. For example, the use of chemical sanitizers or hot water for food contact surfaces and tools increased from 51 to 93%. As another example, microbiological testing of raw meat after fabrication, in addition to that required by regulation, increased from 50 to 72%. However, the use of organic acid rinse on carcasses in the slaughter area remained the same, at 66% of establishments. Written policies and procedures to control the use of hazardous chemicals decreased from 75 to 65% of establishments. The survey findings can be used to characterize food safety practices and technologies in the meat slaughter and processing industry and identify areas for improvement.

  10. Antimicrobial Resistance in Non-Typhoidal Salmonella from Humans, Retail Meats and Food Animals: 2002-2007

    Science.gov (United States)

    Background. The National Antimicrobial Resistance Monitor System (NARMS) tracks antimicrobial susceptibility in enteric bacteria from humans, retail meats and food animals. We analyzed changes in ceftiofur resistance (TioR), nalidixic acid resistance (NalR) and multidrug resistance (MDR-AmpC, define...

  11. Have changes to meat and poultry food safety regulation in Australia affected the prevalence of Salmonella or of salmonellosis?

    Science.gov (United States)

    Sumner, John; Raven, Geoff; Givney, Rod

    2004-04-15

    During the 1990s, there was radical change in regulation of meat and poultry hygiene in Australia, and Australian Standards were developed for each sector of the meat industry. Systems for industry/government co-regulation and company-employed meat inspection were introduced based on company HACCP programs approved and audited by the Controlling Authority. However, in the 5 years since regulatory changes took full effect, rates of salmonellosis have not decreased (surveillance and reporting systems have remained unchanged). Using statistics gathered by the National Enteric Pathogens Surveillance Scheme, an attempt was made to link Salmonella serovars isolated from meat and poultry with those causing salmonellosis. Two periods were studied, 1993/1994, before regulations were introduced, and 2000/2001, when regulations should be having an effect. For red meat, the same serovars were prominent among the top 10 isolates both before and after regulation, and there was little linkage with salmonelloses. For poultry, frequently isolated serovars differed pre- and post-regulation, however, in both periods there was some linkage between serovars isolated from poultry and those causing salmonelloses. Using published and unpublished survey data, it was concluded that there had been improvements in microbiological quality of red meat and poultry over the same timeframe as regulatory changes. That these improvements apparently have not carried through to reduced case-rates for salmonellosis may be due to numerous causes, including lack of control in the food processing, food service and home sectors. The present paper illustrates difficulties faced by governments in measuring public health outcomes of changes to food hygiene regulation.

  12. Performance of food safety management systems in poultry meat preparation processing plants in relation to Campylobacter spp. contamination.

    Science.gov (United States)

    Sampers, Imca; Jacxsens, Liesbeth; Luning, Pieternel A; Marcelis, Willem J; Dumoulin, Ann; Uyttendaele, Mieke

    2010-08-01

    A diagnostic instrument comprising a combined assessment of core control and assurance activities and a microbial assessment instrument were used to measure the performance of current food safety management systems (FSMSs) of two poultry meat preparation companies. The high risk status of the company's contextual factors, i.e., starting from raw materials (poultry carcasses) with possible high numbers and prevalence of pathogens such as Campylobacter spp., requires advanced core control and assurance activities in the FSMS to guarantee food safety. The level of the core FSMS activities differed between the companies, and this difference was reflected in overall microbial quality (mesophilic aerobic count), presence of hygiene indicators (Enterobacteriaceae, Staphylococcus aureus, and Escherichia coli), and contamination with pathogens such as Salmonella, Listeria monocytogenes, and Campylobacter spp. The food safety output expressed as a microbial safety profile was related to the variability in the prevalence and contamination levels of Campylobacter spp. in poultry meat preparations found in a Belgian nationwide study. Although a poultry meat processing company could have an advanced FSMS in place and a good microbial profile (i.e., lower prevalence of pathogens, lower microbial numbers, and less variability in microbial contamination), these positive factors might not guarantee pathogen-free products. Contamination could be attributed to the inability to apply effective interventions to reduce or eliminate pathogens in the production chain of (raw) poultry meat preparations.

  13. Factors Associated with the Adoption of Food Safety Controls by the Mexican Meat Industry

    Science.gov (United States)

    Maldonado-Simán, Ema; Martínez-Hernández, Pedro Arturo; García-Muñiz, José G.; Cadena-Meneses, José

    Food marketing at international and domestic markets has focused on processing systems that improve food safety. The objective of this research is to determine the factors influencing the implementation of the HACCP system in the Mexican meat industry, and to identify the main marketing destination of their products. Only 18.5% of enterprises reports fully operational HACCP in their plants. The main destination of their production in the domestic market is supermarkets, suppliers and distributors and specific niches of the domestic market. Exports are to USA, Japan, Korea and Central America and some niches of the domestic market with requirements of higher quality. The four principal factors that motivate enterprises to adopt HACCP are associated with improvement of plant efficiency and profitability, adoption of good practices, improvement of product quality and waste reduction. It is concluded that Mexican enterprises adopt HACCP to successfully remain and face competition by foreign enterprises in the domestic market and to a lesser extent to compete in the international market.

  14. Protected meat products in Hungary – local foods and hungaricums

    Directory of Open Access Journals (Sweden)

    Ágnes Kovács

    2007-06-01

    Full Text Available Les auteurs de cette étude présentent une vue d'ensemble sur la production locale des produits carnés en Hongrie, en tenant compte de la législation de l'UE, les indications géographiques protégées (IGP et la désignation de l'origine. La collection des produits carnés Régionaux Hongrois conforme avec le programme national « Traditions – Goûts – Régions » (TGR, en abréviation hongroise: HÍR, est listée. Ce programme fut entamé en 1998, sous l'égide du Ministère de l'Agriculture et du Développement Rural. L’inventaire réalisé comprend 300 produits agricoles, provenant de 9 régions différentes de la Hongrie. Après l'accession de la Hongrie à L'UE, 11 produits ont été soumis à la Commission de la Protection de l'Origine. Actuellement, ces produits se trouvent provisoirement sous une protection nationale.The authors present an overview of the development of Hungarian high quality regional meat products under EU legislation for protection of geographical indications and designation of origin, and conforming to Hungary’s national program – Traditions, Tastes, Regions (TTR, Hungarian abbreviation: HÍR, launched in 1998 by the Ministry of Agriculture and Rural Development and covering 300 agricultural products from nine regions. After Accession, 11 products were submitted for Protected Designation of Origin (PDO, four of which are meat products. A categorization of Hungarian consumers shows that there is a remarkable heritage of agricultural products and traditional manufacturing methods that offers considerable potential for producers within an increasingly diverse and quality-oriented EU food market.

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

    Directory of Open Access Journals (Sweden)

    Yunilas Yunilas

    2014-01-01

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

  16. Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage

    Science.gov (United States)

    Chaillou, Stéphane; Chaulot-Talmon, Aurélie; Caekebeke, Hélène; Cardinal, Mireille; Christieans, Souad; Denis, Catherine; Hélène Desmonts, Marie; Dousset, Xavier; Feurer, Carole; Hamon, Erwann; Joffraud, Jean-Jacques; La Carbona, Stéphanie; Leroi, Françoise; Leroy, Sabine; Lorre, Sylvie; Macé, Sabrina; Pilet, Marie-France; Prévost, Hervé; Rivollier, Marina; Roux, Dephine; Talon, Régine; Zagorec, Monique; Champomier-Vergès, Marie-Christine

    2015-01-01

    The microbial spoilage of meat and seafood products with short shelf lives is responsible for a significant amount of food waste. Food spoilage is a very heterogeneous process, involving the growth of various, poorly characterized bacterial communities. In this study, we conducted 16S ribosomal RNA gene pyrosequencing on 160 samples of fresh and spoiled foods to comparatively explore the bacterial communities associated with four meat products and four seafood products that are among the most consumed food items in Europe. We show that fresh products are contaminated in part by a microbiota similar to that found on the skin and in the gut of animals. However, this animal-derived microbiota was less prevalent and less abundant than a core microbiota, psychrotrophic in nature, mainly originated from the environment (water reservoirs). We clearly show that this core community found on meat and seafood products is the main reservoir of spoilage bacteria. We also show that storage conditions exert strong selective pressure on the initial microbiota: alpha diversity in fresh samples was 189±58 operational taxonomic units (OTUs) but dropped to 27±12 OTUs in spoiled samples. The OTU assemblage associated with spoilage was shaped by low storage temperatures, packaging and the nutritional value of the food matrix itself. These factors presumably act in tandem without any hierarchical pattern. Most notably, we were also able to identify putative new clades of dominant, previously undescribed bacteria occurring on spoiled seafood, a finding that emphasizes the importance of using culture-independent methods when studying food microbiota. PMID:25333463

  17. Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage.

    Science.gov (United States)

    Chaillou, Stéphane; Chaulot-Talmon, Aurélie; Caekebeke, Hélène; Cardinal, Mireille; Christieans, Souad; Denis, Catherine; Desmonts, Marie Hélène; Dousset, Xavier; Feurer, Carole; Hamon, Erwann; Joffraud, Jean-Jacques; La Carbona, Stéphanie; Leroi, Françoise; Leroy, Sabine; Lorre, Sylvie; Macé, Sabrina; Pilet, Marie-France; Prévost, Hervé; Rivollier, Marina; Roux, Dephine; Talon, Régine; Zagorec, Monique; Champomier-Vergès, Marie-Christine

    2015-05-01

    The microbial spoilage of meat and seafood products with short shelf lives is responsible for a significant amount of food waste. Food spoilage is a very heterogeneous process, involving the growth of various, poorly characterized bacterial communities. In this study, we conducted 16S ribosomal RNA gene pyrosequencing on 160 samples of fresh and spoiled foods to comparatively explore the bacterial communities associated with four meat products and four seafood products that are among the most consumed food items in Europe. We show that fresh products are contaminated in part by a microbiota similar to that found on the skin and in the gut of animals. However, this animal-derived microbiota was less prevalent and less abundant than a core microbiota, psychrotrophic in nature, mainly originated from the environment (water reservoirs). We clearly show that this core community found on meat and seafood products is the main reservoir of spoilage bacteria. We also show that storage conditions exert strong selective pressure on the initial microbiota: alpha diversity in fresh samples was 189±58 operational taxonomic units (OTUs) but dropped to 27±12 OTUs in spoiled samples. The OTU assemblage associated with spoilage was shaped by low storage temperatures, packaging and the nutritional value of the food matrix itself. These factors presumably act in tandem without any hierarchical pattern. Most notably, we were also able to identify putative new clades of dominant, previously undescribed bacteria occurring on spoiled seafood, a finding that emphasizes the importance of using culture-independent methods when studying food microbiota.

  18. Food choices, health and environment: Effects of cutting Europe's meat and dairy intake

    NARCIS (Netherlands)

    Westhoek, H.; Lesschen, J.P.; Rood, T.; Wagner, S.; Marco, de A.; Murphy, D.; Leip, A.; Grinsven, van H.; Sutton, M.A.; Oenema, O.

    2014-01-01

    Western diets are characterised by a high intake of meat, dairy products and eggs, causing an intake of saturated fat and red meat in quantities that exceed dietary recommendations. The associated livestock production requires large areas of land and lead to high nitrogen and greenhouse gas emission

  19. Food choices, health and environment: Effects of cutting Europe's meat and dairy intake

    NARCIS (Netherlands)

    Westhoek, H.; Lesschen, J.P.; Rood, T.; Wagner, S.; Marco, de A.; Murphy, D.; Leip, A.; Grinsven, van H.; Sutton, M.A.; Oenema, O.

    2014-01-01

    Western diets are characterised by a high intake of meat, dairy products and eggs, causing an intake of saturated fat and red meat in quantities that exceed dietary recommendations. The associated livestock production requires large areas of land and lead to high nitrogen and greenhouse gas emission

  20. The ratio of fish to meat in the diet is positively associated with favorable intake of food groups and nutrients among young Japanese women.

    Science.gov (United States)

    Okubo, Hitomi; Sasaki, Satoshi; Murakami, Kentaro; Takahashi, Yoshiko

    2011-03-01

    Although fish and meat may exert opposing influences on chronic disease, information on the balance of intake between fish and meat to overall diet quality is limited, particularly in Japanese, who have a much higher fish intake than Western populations. The objective of this cross-sectional study was to test the hypothesis that intake balance between fish and meat is associated with food and nutrient intakes in young Japanese women. The subjects were 3716 Japanese dietetic students aged 18 to 20 years. Diet was assessed by a validated, self-administered diet history questionnaire. The dietary ratio of fish to meat was calculated from fish and meat intakes as a temporal indicator of overall intake balance. The ratio of fish to meat intake was associated positively with intakes of vegetables, fruits, pulses, dairy products, and alcohol, and negatively with those of energy-containing beverages and fat and oils. At the nutrient level, the ratio of fish to meat intake was associated negatively with intakes of energy, total fat, saturated fatty acids, n-6 polyunsaturated fatty acids, vitamin B(1), and zinc, and positively with those of protein, n-3 polyunsaturated fatty acids, dietary fiber, and key vitamins and minerals. After limiting analysis to nutrients derived from foods other than fish and meat, the ratio of fish to meat intake was positively associated with intakes of almost all vitamins and minerals examined. In conclusion, women who consumed more fish than meat (ratio >1) tended to choose more favorable food groups that included higher amounts of vegetables and fruits, resulting in a better profile of nutrient intake patterns.

  1. Salmonella in meats, water, fruit and vegetables as disclosed from testing undertaken by Food Business Operators in Ireland from 2005 to 2009

    Directory of Open Access Journals (Sweden)

    Duggan Sharon

    2012-09-01

    Full Text Available Abstract Food Business Operators (FBO are responsible for the safety of the food they produce and in Ireland those under the regulatory control of the Department of Agriculture, Food and Marine are required to provide summary data on microbiological tests undertaken as part of their food safety controls. These data are provided to the National Reference Laboratory through the 25 private laboratories undertaking the testing. Results Over the five-year period Salmonella sp. was isolated from 0.7% of the 254,000 raw meat or raw meat products tested with the annual prevalence ranging from 0.5 to 1.1%. Poultry meats were consistently more contaminated than other meats with higher recovery rates in turkey (3.3%, duck (3.3%, and chicken (2.5% compared with meats of porcine (1.6%, ovine (0.2% and bovine origin (0.1%. Salmonella sp. was also isolated from 58 (0.06% of the 96,115 cooked or partially cooked meat and meat products tested during the reporting period with the annual percentage positive samples ranging from 0.01 to 0.16%. A total of 50 different serotypes were recovered from raw meats over this period with the greatest diversity found in poultry samples (n = 36. Four serotypes, Kentucky, Typhimurium, Agona and Derby accounted for over 70% of all isolates detected on FBO testing over the period 2005 to 2009. Conclusions Capturing microbiological data generated by Food Business Operators allows the regulatory sector access to a substantial amount of valuable data with the minimum financial outlay.

  2. Inactivation of Salmonella on tainted foods: using blue light to disinfect cucumbers and processed meat products

    OpenAIRE

    Guffey, J. Stephen; William C. Payne; Motts, Susan D.; Towery, Pam; Hobson, Todd; Harrell, Grafton; Meurer, Logan; Lancaster, Kristoffer

    2016-01-01

    Abstract Foodborne illness resulting from infectious organisms occurring in vegetables and processed meat is a serious health concern in the United States. Improved and cost‐effective techniques for disinfection are needed. Visible light in the blue range (405 nm) was administered to processed meat that had been inoculated with Escherichia coli. One application of light energy at doses of 10, 30, 60, and 100 J/cm2 was applied, in vitro. In the case of vegetables contaminated with Salmonella (...

  3. A concurrent diagnosis of microbiological food safety output and food safety management system performance: Cases from meat processing industries

    NARCIS (Netherlands)

    Luning, P.A.; Jacxsens, L.; Rovira, J.; Oses Gomez, S.; Uyttendaele, M.; Marcelis, W.J.

    2011-01-01

    Stakeholder requirements force companies to analyse their food safety management system (FSMS) performance to improve food safety. Performance is commonly analysed by checking compliance against preset requirements via audits/inspections, or actual food safety (FS) output is analysed by

  4. 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.

  5. Food additives reduce lactic acid bacterial growth in culture medium and in meat products, increasing product shelf life

    Directory of Open Access Journals (Sweden)

    Cleonice Mendes Pereira Sarmento

    2015-12-01

    Full Text Available The uncontrolled growth of lactic acid bacteria (LAB in meat and meat products leads to product spoilage, and thus shortens product shelf life. Although food additives are known to decrease LAB growth, this effect has not been analyzed in detail. Here, a detailed analysis was performed of the effects of sodium chloride, sodium polyphosphate, sodium lactate, sodium nitrite/nitrate, and garlic on the growth of the Lactobacillus plantarum in culture medium. The results were used to design and test experimental formulations of meat products. Initially, the effect of food additives on L. plantarum was evaluated using a Fractional Factorial Design (FFD, followed by a Central Composite Rotatable Design (CCRD. The Modified Gompertz Model was adjusted to the growth curves to determine the Kinetic parameters of bacterial growth (logarithmic increase in the population, specific growth rate, and lag phase extension. Higher sodium lactate and sodium chloride levels had a negative impact on L. plantarum growth parameters (p?0.05. Therefore, we designed experimental formulations of mortadella and smoked pork sausages containing 4% sodium lactate (w w-1 and 2.4-3.5% sodium chloride (w w-1, and determined LAB growth from samples of stored products produced according to these formulations, in order to determine product shelf life. There was an increased lag phase of LAB growth for most experimental formulations. Also, the experimental smoked pork sausages had a longer shelf life, which was increased by at least 22 days, suggesting that the proposed formulation, with higher than standard lactate concentration, increased the product’s shelf life.

  6. Food-grade double emulsions as effective fat replacers in meat systems

    NARCIS (Netherlands)

    Eisinaite, Viktorija; Juraite, Dovile; Schroën, Karin; Leskauskaite, Daiva

    2017-01-01

    Double emulsions were used to not only replace 7 and 11% of animal fat in meat products, but also as a way to enhance the product colour. The coarse emulsion containing native beetroot juice as inner water phase, sunflower oil as oil phase and 0.5% whey protein isolate as outer water phase was

  7. Meat authentication: a new HPLC-MS/MS based method for the fast and sensitive detection of horse and pork in highly processed food.

    Science.gov (United States)

    von Bargen, Christoph; Brockmeyer, Jens; Humpf, Hans-Ulrich

    2014-10-01

    Fraudulent blending of food products with meat from undeclared species is a problem on a global scale, as exemplified by the European horse meat scandal in 2013. Routinely used methods such as ELISA and PCR can suffer from limited sensitivity or specificity when processed food samples are analyzed. In this study, we have developed an optimized method for the detection of horse and pork in different processed food matrices using MRM and MRM(3) detection of species-specific tryptic marker peptides. Identified marker peptides were sufficiently stable to resist thermal processing of different meat products and thus allow the sensitive and specific detection of pork or horse in processed food down to 0.24% in a beef matrix system. In addition, we were able to establish a rapid 2-min extraction protocol for the efficient protein extraction from processed food using high molar urea and thiourea buffers. Together, we present here the specific and sensitive detection of horse and pork meat in different processed food matrices using MRM-based detection of marker peptides. Notably, prefractionation of proteins using 2D-PAGE or off-gel fractionation is not necessary. The presented method is therefore easily applicable in analytical routine laboratories without dedicated proteomics background.

  8. A lab-on-a-chip-based multiplex platform to detect potential fraud of introducing pig, dog, cat, rat and monkey meat into the food chain.

    Science.gov (United States)

    Razzak, Md Abdur; Hamid, Sharifah Bee Abd; Ali, Md Eaqub

    2015-01-01

    Food forgery has posed considerable risk to public health, religious rituals, personal budget and wildlife. Pig, dog, cat, rat and monkey meat are restricted in most religions, but their sporadic adulteration are rampant. Market controllers need a low-cost but reliable technique to track and trace suspected species in the food chain. Considering the need, here we documented a lab-on-a-chip-based multiplex polymerase chain reaction (PCR) assay for the authentication of five non-halal meat species in foods. Using species-specific primers, 172, 163, 141, 129 and 108-bp sites of mitochondrial ND5, ATPase 6 and cytochrome b genes were amplified to detect cat, dog, pig, monkey and rat species under complex matrices. Species-specificity was authenticated against 20 different species with the potential to be used in food. The targets were stable under extreme sterilisation (121°C at 45 psi for 2.5 h) which severely degrades DNA. The assay was optimised under the backgrounds of various commercial meat products and validated for the analysis of meatballs, burgers and frankfurters, which are popular fast food items across the globe. The assay was tested to detect 0.1% suspected meats under commercial backgrounds of marketed foods. Instead of simplex PCR which detects only one species at a time, such a multiplex platform can reduce cost by at least fivefolds by detecting five different species in a single assay platform.

  9. Responses in growth, food intake and food conversion efficiency to different dietary protein concentrations in meat-type lines of Japanese quail.

    Science.gov (United States)

    Hyánková, L; Dĕdková, L; Knízetová, H; Klecker, D

    1997-12-01

    1. A total of 360 Japanese quail of 4 commercial meat-type lines and two diet treatments (260 and 216 g/kg or 238 and 195 g/kg of crude protein (CP) in the starter and grower diet, respectively) were used. 2. The positive effect of a high CP diet on body weight was significant only for the first 4 weeks after hatching. 3. The mean age at inflection point of the growth curve (t+) across lines and sexes was 1.4 d (0.6 to 2.8 d within line/sex groups) earlier for quail fed on a high CP diet than in quail receiving a low CP diet. The inflection (y+) and asymptotic (A) weights were similar under both dietary protein concentrations. Nevertheless, the shape of the growth curve, characterised by the ratio y+/A and parameter of the maturing rate k, was significantly influenced by diet. 4. A higher food intake and less efficient food conversion were found for quail fed on a high CP diet in the period from 15 to 28 d of age. 5. The fattening traits such as body weight, cumulative food intake and food conversion, were not affected by dietary CP content at the age of 5 weeks. 6. The effects of line on body weight, food intake and food conversion are discussed.

  10. Complementary food with low (8%) or high (12%) meat content as source of dietary iron: a double-blinded randomized controlled trial.

    Science.gov (United States)

    Dube, Katharina; Schwartz, Jana; Mueller, Manfred J; Kalhoff, Hermann; Kersting, Mathilde

    2010-02-01

    To investigate whether a low meat content of complementary food as accepted by EU law increases the risk of well-nourished infants to develop iron deficiency during the complementary feeding period. Term born, healthy infants were randomized into a 'High Meat' Group (HM, n = 48) receiving commercial baby jars with a meat content of 12% by weight (according to pediatric guidelines), and a 'Low Meat' Group (LM, n = 49) receiving meals as marketed (meat 8% by weight, the lowest level of EU law). Intervention was from 4 to 10 months of age. Dietary intake was recorded continuously, repeated blood samples were collected. Estimated intake of bioavailable iron conformed to reference requirements. In the primary analysis of the total sample, iron status was adequate before (4 months), during (7 months), and after (10 months) the intervention. A secondary analysis in the subgroup of infants fully breast-fed for 4-6 months demonstrated an increased risk of low Hb values with 10 months of age in the LM group. Present day low meat content of complementary food does not significantly impair iron status in well-nourished infants but may increase the risk of developing marginal iron status in older infants after fully breast-feeding for 4-6 months, i.e., in the subgroup of infants with the lowest habitual iron intake.

  11. Dehydrated Basella alba Fruit Juice as a Novel Natural Colorant: Pigment Stability, In Vivo Food Safety Evaluation and Anti-Inflammatory Mechanism Characterization.

    Science.gov (United States)

    Huang, Fu-Long; Chiou, Robin Y-Y; Chen, Wei-Cheng; Ko, Huey-Jiun; Lai, Li-Jung; Lin, Shu-Mei

    2016-09-01

    Flesh of Basella alba L. mature fruits bearing deep-violet juice provides a novel and potential source of natural colorant. To minimize the pigment purification process and warrant safety acceptability, B. alba colorant powder (BACP) was prepared using mature fruits through a practical batch preparation and subjected to fundamental pigment characterization, food safety assessment and bio-function evaluation. Yield of the dehydrated B. alba colorant powder (BACP) was 37 g/kg fresh fruits. Reconstituted aqueous solution of the BACP exhibited an identical visible spectrum (400-700 nm) as that of fresh juice. Color of the solution (absorbance at 540 nm) was stable in a broad pH ranged from 3 to 8 and enhanced by co-presence of calcium and magnesium ions, while was rapidly bleached by ferrous and ferric ions. For in vivo food safety evaluation, ICR mice were daily gavage administered with BACP up to 1000 mg/kg body weight for 28 days. Organ weight determination, serum biochemical analysis and histopathological examination of hearts, livers, lungs and kidneys revealed no obvious health hazard. In vitro anti-inflammatory activity of BACP was characterized in lipopolysaccharide (LPS)-induced RAW 264.7 macrophages. BACP exerted potent anti-inflammatory activity by down-regulation of inflammatory mediators including nitric oxide (NO), prostaglandin E2 (PGE2), TNF-α, IL-1β, IL-6 and IL-12 and the blockage of IκB kinase (IKK)/IκB/nuclear factor-κ B (NFκB) activation cascade. These results supported that BACP may serve as a beneficial alternative of natural food colorant.

  12. 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).

  13. Molecular epidemiology of extended-spectrum β-lactamases and Escherichia coli isolated from retail foods including chicken meat in Japan.

    Science.gov (United States)

    Kawamura, Kumiko; Goto, Kensuke; Nakane, Kunihiko; Arakawa, Yoshichika

    2014-02-01

    Contamination of retail meat with extended-spectrum β-lactamase (ESBL)-producing Escherichia coli has been reported, but only limited data have been documented in Japan. One hundred fifty-three retail foods including chicken meat, beef, pork, and vegetables were purchased from 29 supermarkets between January and October in 2010. ESBL producers were recovered from each food sample using McConkey agar plate supplemented with 1 mg/L of cefotaxime. ESBL type was identified by DNA sequencing analysis after polymerase chain reaction amplification. Antibiogram, O serotype, plasmid replicon type, pulsotype, and multilocus sequence type were also determined. Fifty-two epidemiologically unrelated Escherichia coli isolates producing ESBL were recovered from 35 (22.9%) of 153 samples, all of which were chicken meat. ESBL types were mainly CTX-M-2 group followed by CTX-M-1 group and CTX-M-8 group. The numbers of bacterial isolates (8 of 21, 38.1%) harboring bla(CTX-M-8) recovered from imported meat samples were significantly larger than those of domestic ones (one of 31, 3.2%) (pESBL-producing E. coli isolates recovered from retail chicken meat samples in Japan are generally divergent in both genetic and serological aspects. Further comparative analyses of bla(CTX-M)-mediating genetic elements would be continued in the next step to characterize the ESBL producers from retail foods in Japan.

  14. Application of Food Additives in Meat Processing%食品添加剂在肉制品加工中的应用

    Institute of Scientific and Technical Information of China (English)

    刘坤; 李蕊

    2014-01-01

    食品添加剂种类繁多,直接关系着人们的食用安全和身体健康,是现代食品工业的重要组成部分,影响着整个食品工业的发展,食品添加剂在肉制品加工中发挥了重要作用,表现在改善肉制品品质和色、香、味、形、原料及成品的保质保鲜,提高食品的营养价值,新产品的开发及食品加工工艺等方面,通过几种常见的食品添加剂,探讨其在肉制品加工过程中的应用。%Various kinds of food additives were directly related to the food safety and body health.Food additives were a key part of modern food industry , can affect the entire food industry development , and played an important role in meat processing.Food additives can improve not only the meat color , smell, taste, shape, raw material and product quality and freshness keeping , nutrient value , but also on new product development and food processing technology.Its application in meat processing was discussed through several of common food additives.

  15. A concurrent diagnosis of microbiological food safety output and food safety management system performance: Cases from meat processing industries

    NARCIS (Netherlands)

    Luning, P.A.; Jacxsens, L.; Rovira, J.; Oses Gomez, S.; Uyttendaele, M.; Marcelis, W.J.

    2011-01-01

    Stakeholder requirements force companies to analyse their food safety management system (FSMS) performance to improve food safety. Performance is commonly analysed by checking compliance against preset requirements via audits/inspections, or actual food safety (FS) output is analysed by microbiologi

  16. Pharmaceuticals and personal care products in chicken meat and other food animal products: a market-basket pilot study.

    Science.gov (United States)

    Baron, Patrick A; Love, David C; Nachman, Keeve E

    2014-08-15

    Pharmaceutical drugs are extensively used in industrial food animal production. We examined whether residues of veterinary antibiotics and other pharmaceuticals and personal care products (PPCPs) were detectable in a small market-basket sample of retail chicken (n=39), ground beef (n=3) and milk (n=3) samples. High-performance liquid chromatography and tandem mass spectrometry were used to assess the concentration of 59 PPCPs and their residues in animal products. All samples of ground beef, milk, and 14 chickens were analyzed individually, while an additional 25 chicken samples were pooled and analyzed in groups of five. The majority of PPCPs were not detected in meat and milk samples. Caffeine was detected in two of three milk samples (0.4 ng/mL, 2.0 ng/mL) and in 10 of 19 individual and pooled chicken samples (median: 18.6 ng/g, range: 6.1-28.8 ng/g). Acetaminophen was detected in three of three milk samples (median: 1.5 ng/mL, range: 1.4-2.1 ng/mL). Antibiotics in the tetracycline class were detected in two of three milk samples (median: 1.0 ng/mL, range: 0.1-2.0 ng/mL) and did not exceed regulatory residue tolerances of 300 ng/mL. There are no regulatory residue tolerances for caffeine or acetaminophen in animal products. The acetaminophen detections in milk, however, raise questions about extra-label and unapproved use of pharmaceutical drugs in food animal production, as this drug is not approved for use in lactating dairy cattle or any other type of food animal production. Additional studies are needed to confirm our finding of PPCPs in meat and dairy products.

  17. Microbiological hazard analysis of ready-to-eat meats processed at a food plant in Trinidad, West Indies

    Directory of Open Access Journals (Sweden)

    Stacey-Marie Syne

    2013-07-01

    Full Text Available Background: A bacteriological assessment of the environment and food products at different stages of processing was conducted during the manufacture of ready-to-eat (RTE chicken franks, chicken bologna and bacon at a large meat processing plant in Trinidad, West Indies. Methods: Samples of air, surfaces (swabs, raw materials, and in-process and finished food products were collected during two separate visits for each product type and subjected to qualitative or quantitative analysis for bacterial zoonotic pathogens and fecal indicator organisms. Results: Staphylococcus aureus was the most common pathogen detected in pre-cooked products (mean counts = 0.66, 1.98, and 1.95 log10CFU/g for franks, bologna, and bacon, respectively. This pathogen was also found in unacceptable levels in 4 (16.7% of 24 post-cooked samples. Fifty percent (10 of 20 of pre-cooked mixtures of bacon and bologna were contaminated with Listeria spp., including four with L. monocytogenes. Pre-cooked mixtures of franks and bologna also contained E. coli (35 and 0.72 log10 CFU/g, respectively while 5 (12.5% of 40 pre-cooked mixtures of chicken franks had Salmonella spp. Aerobic bacteria exceeded acceptable international standards in 46 (82.1% of 56 pre-cooked and 6 (16.7% of 36 post-cooked samples. Both pre-and post-cooking air and surfaces had relatively high levels of aerobic bacteria, Staphylococcus aureus and coliforms, including equipment and gloves of employees. A drastic decrease in aerobic counts and Staphylococcus aureus levels following heat treatment and subsequent increase in counts of these bacteria are suggestive of post-cooking contamination. Conclusion: A relatively high level of risk exists for microbial contamination of RTE meats at the food plant investigated and there is a need for enhancing the quality assurance programs to ensure the safety of consumers of products manufactured at this plant.

  18. 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%).

  19. A suitable method to detect potential fraud of bringing Malayan box turtle (Cuora amboinensis) meat into the food chain.

    Science.gov (United States)

    Ali, Md Eaqub; Asing; Hamid, Sharifah Bee Abd; Razzak, Md Abdur; Rashid, Nur Raifana Abd; Al Amin, Md; Mustafa, Shuhaimi

    2015-01-01

    Malayan box turtle (Cuora amboinensis) has been a wildlife-protected vulnerable turtle species in Malaysia since 2005. However, because of its purported usage in traditional medicine, tonic foods and feeds, clandestine black market trade is rampant. Several polymerase chain reaction (PCR) assays for the taxonomic detection and classification of turtle species have been proposed. These assays are based on long-length target amplicons which are assumed to break down under compromised states and, hence, might not be suitable for the forensic tracing and tracking of turtle trafficking. For the first time this paper develops a very short-amplicon-length PCR assay (120 bp) for the detection of Malayan box turtle meat in raw, processed and mixed matrices, and experimental evidence is produced that such an assay is not only more stable and reliable but also more sensitive than those previously published. We checked the assay specificity against 20 different species and no cross-species detection was observed. The possibility of any false-negative detection was eliminated by a universal endogenous control for eukaryotes. The assay detection limit was 0.0001 ng of box turtle DNA from pure meat and 0.01% turtle meat in binary and ternary admixtures and commercial meatballs. Superior target stability and sensitivity under extreme treatments of boiling, autoclaving and microwave cooking suggested that this newly developed assay would be suitable for any forensic and/or archaeological identification of Malayan box turtle species, even in severely degraded specimens. Further, in silico studies indicated that the assay has the potential to be used as a universal probe for the detection of nine Cuora species, all of which are critically endangered.

  20. REVISIÓN: INULINA EN ALGUNOS DERIVADOS CÁRNICOS INULINA IN MEAT FOODS: A REVIEW

    Directory of Open Access Journals (Sweden)

    Segundo Álvaro Muñoz Ohmen

    2012-06-01

    Full Text Available Resumen. Se presenta una revisión bibliográfica sobre las características físicas y químicas de la inulina, su capacidad para la formación de gel y el uso en algunos derivados cárnicos. La inulina ha sido objeto de investigaciones en la ciencia y tecnología de cárnicos, como componente para reemplazar parte de la grasa, también para lograr reducir los valores de densidad energética y como mejorador de las propiedades texturales en derivados cárnicos como salchichas y mortadelas. Su uso en este tipo de derivados ha logrado generar efectos positivos en las propiedades sensoriales, pero también puede causar reducción de la intensidad de algunas de ellas. De acuerdo con el estado del arte, no ha sido estudiada la incorporación de inulina en derivados cárnicos no emulsionados, por lo cual sería interesante realizar investigaciones sobre la inclusión de inulina en derivados cárnicos de músculo entero de res, cerdo o pollo.Abstract. This document presents a literature review on the physical and chemical characteristics of inulin and its ability to gel formation, as well as the use in some meat products. Inulin has been investigated in meat science and technology as a component to replace some of the fat; also to reduce the energy density values, and as textural properties improver in meat products, such as sausage cold cuts. Its use in this type of derivatives has generated positive effects on the sensory properties, but can also lead to reduction in the intensity of some of them. According to the bibliography has not been studied the incorporation of inulin in other meat products, so it would be interesting to conduct more research on the inclusion of inulin in whole muscles of meat, pork or poultry.

  1. Tracking of Listeria monocytogenes in meat establishment using Whole Genome Sequencing as a food safety management tool: A proof of concept.

    Science.gov (United States)

    Nastasijevic, Ivan; Milanov, Dubravka; Velebit, Branko; Djordjevic, Vesna; Swift, Craig; Painset, Anais; Lakicevic, Brankica

    2017-09-18

    Repeated Listeria outbreaks particularly associated with Ready-To-Eat (RTE) delicatessen meat products have been reported annually at global level. The most frequent scenario that led to foodborne outbreaks was the post-thermal treatment cross-contamination of deli meat products during slicing and modified atmosphere packaging (MAP). The precondition for such cross contamination is the previous introduction of Listeria into meat processing facilities and subsequent colonization of the production environment, associated with formation of biofilms resilient to common sanitation procedures regularly applied in meat establishments. The use of Whole Genome Sequencing (WGS) can facilitate the understanding of contamination and colonization routes of pathogens within the food production environment and enable efficient pathogen tracking among different departments. This study aimed to: a) provide a proof of concept on practical use of WGS in a meat establishment to define the entry routes and spread pattern of L. monocytogenes, and b) to consider the regular use of WGS in meat processing establishments as a strong support of food safety management system. The results revealed that Listeria spp. was present in slaughter line, chilling chambers, deboning, slicing, MAP, as well as in corridors and dispatch (53 positive samples, out of 240). Eight L. monocytogenes isolates (out of 53) were identified from the slaughterhouse, chilling chambers, deboning, MAP and dispatch. L. monocytogenes isolates were of three different serotypes (1/2a, 1/2c, 4b) and correspondingly of three MLST sequence types. Overall, two pairs of L. monocytogenes isolates were genetically identical, i.e. two serotype 4b isolates (ST1), isolated from water drain at dispatch unit and two isolates obtained from slaughterhouse (floorwall junction at the carcass wash point) and MAP (water drain). These findings indicated that L. monocytogenes isolates identified in meat processing units (MAP, chilling chamber

  2. Politics of Food, the Culinary and Ethnicity in Ruth Ozeki’ My Year of Meat: An Ecocritical Reading

    Directory of Open Access Journals (Sweden)

    Saeed Kalejahi

    2012-05-01

    Full Text Available The Canadian-American-Japanese writer and filmmaker Ruth Ozeki’ My year of Meat is built around one major nutritional source—protein or meat or, more exactly, beef. Applying an ecocritical method, but at the same time trying to not fall into the trap of mere ideology, the present article explores the question of authenticity and representation of politics of food, culinary and ethnicity in the aforementioned novel. In the following essay I will argue that in her novels, Ruth Ozeki employs a three-step narrative strategy: invocation, subversion, and redefinition.  The problem Ozeki addresses in this novel is that of disclosing the invisible reality behind the visible surface of that which poses as the real. In doing so she moves the problem of authenticity beyond the realm of ethnic and culinary culture. Rather than examining it as a form of ethnic “self-exoticization” or treating it merely as a fiction about cultural purity, she presents the authentic as an indispensable attribute of an ecologically viable culture and as a marker of representational sincerity in a globalized media economy.

  3. Assessment of Native Languages for Food Safety Training Programs for Meat Industry Employees

    Science.gov (United States)

    Olsen, Sherrlyn S.; Cordray, Joseph C.; Sapp, Stephen; Sebranek, Joseph G.; Anderson, Barbara; Wenger, Matt

    2012-01-01

    Challenges arise when teaching food safety to culturally diverse employees working in meatpacking and food manufacturing industries. A food safety training program was developed in English, translated into Spanish, and administered to 1,265 adult learners. Assessments were conducted by comparing scores before and immediately following training.…

  4. Food and Nutrition. Volume II. Units VI-VIII: Fruit, Fats, Vegetables, Legumes, Grains, Meats.

    Science.gov (United States)

    Honse, Elizabeth Linsenbardt

    These instructional materials are intended as a guide for the instructor of a secondary home economics course in food and nutrition. Topics covered in the three units are time, energy, and resource management; selection, care, preparation, and storage of food (seven lessons on dairy foods; fats and oils; cereals and breads; fruits and vegetables;…

  5. Assessment of Native Languages for Food Safety Training Programs for Meat Industry Employees

    Science.gov (United States)

    Olsen, Sherrlyn S.; Cordray, Joseph C.; Sapp, Stephen; Sebranek, Joseph G.; Anderson, Barbara; Wenger, Matt

    2012-01-01

    Challenges arise when teaching food safety to culturally diverse employees working in meatpacking and food manufacturing industries. A food safety training program was developed in English, translated into Spanish, and administered to 1,265 adult learners. Assessments were conducted by comparing scores before and immediately following training.…

  6. Intensified Protein Structuring for more sustainable foods: Development of the up-scaled Couette Cell for the production of meat replacers

    NARCIS (Netherlands)

    Krintiras, G.

    2016-01-01

    To meet the increasing need for protein-rich food of an ever growing population, plant-based proteins are being utilized in meat products as replacements for animal-based proteins. Legumes such as soy can serve as an alternative protein source, by featuring both high protein content (36%) and protei

  7. Intensified Protein Structuring for more sustainable foods: Development of the up-scaled Couette Cell for the production of meat replacers

    NARCIS (Netherlands)

    Krintiras, G.

    2016-01-01

    To meet the increasing need for protein-rich food of an ever growing population, plant-based proteins are being utilized in meat products as replacements for animal-based proteins. Legumes such as soy can serve as an alternative protein source, by featuring both high protein content (36%) and protei

  8. 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.

  9. Sustainable meat consumption in China

    Institute of Scientific and Technical Information of China (English)

    Satoru Shimokawa

    2015-01-01

    Sustainable meat consumption is critical to achieve a sustainable food system because meat products are among the most energy-intensive, ecological y burdensome, and ethical y concerned foods. This paper focuses on the case of China and discusses the dififculties and possibilities to achieve sustainable meat consumption in China by reviewing previous empirical studies and descriptive statistics, particularly considering consumers’ dietary transitions in quantity and quality fol owing China’s rapid economic growth. Given China’s sheer size of population and meat demand, the sustainable meat consumption in China is also a relevant topic in the global food system.

  10. Inactivation of Salmonella on tainted foods: using blue light to disinfect cucumbers and processed meat products.

    Science.gov (United States)

    Guffey, J Stephen; Payne, William C; Motts, Susan D; Towery, Pam; Hobson, Todd; Harrell, Grafton; Meurer, Logan; Lancaster, Kristoffer

    2016-11-01

    Foodborne illness resulting from infectious organisms occurring in vegetables and processed meat is a serious health concern in the United States. Improved and cost-effective techniques for disinfection are needed. Visible light in the blue range (405 nm) was administered to processed meat that had been inoculated with Escherichia coli. One application of light energy at doses of 10, 30, 60, and 100 J/cm(2) was applied, in vitro. In the case of vegetables contaminated with Salmonella (cucumbers), 464 nm light was used at 6, 12, and 18 J/cm(2). In both cases, after 20 hours of incubation, colony-forming units were counted and compared to controls to determine whether the light energy inhibited growth of E. coli or Salmonella. E. coli - 405 nm light at doses of 30, 60, and 100 J/cm(2) were all effective inhibitors of the organism. Kill rates of 75.61 - 96.34% were achieved. Salmonella - 464 nm light at doses of 6, 12, and 18 J/cm(2) produced significant inactivation of the organism. Kill rates of 80.23-100% were obtained. Blue light, delivered in the wavelength/dose combinations used in this study is an effective inhibitor of both E. coli and Salmonella on actual foodstuffs. Blue light should be considered as a potentially effective tool in the effort to protect humans from foodborne illnesses.

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

    Directory of Open Access Journals (Sweden)

    Hanne Kristine Sivertsen

    2010-11-01

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

  12. Production of poultry meat and eggs as functional food: Challenges and opportunities

    OpenAIRE

    Perić L.; Rodić V.; Milošević N.

    2011-01-01

    In the last decades people became highly aware of the connection between food and health, especially in developed countries of Europe and USA. Food can only be considered functional if together with its basic nutritional impact it has beneficial effects on human health. It must improve general conditions and/or decrease the risk of the disease. Functional foods should be enhanced with added ingredients not normally found in the product, providing health ben...

  13. 76 FR 82077 - Food Ingredients and Sources of Radiation Listed or Approved for Use in the Production of Meat...

    Science.gov (United States)

    2011-12-30

    ... and Sources of Radiation Listed or Approved for Use in the Production of Meat and Poultry Products... listed or approved for use in the production of meat and poultry products. DATES: December 30, 2011... Meat and Poultry Products'' (64 FR 72168). Among other things, this final rule consolidated various...

  14. 77 FR 26706 - Food Ingredients and Sources of Radiation Listed and Approved for Use in the Production of Meat...

    Science.gov (United States)

    2012-05-07

    ... and Sources of Radiation Listed and Approved for Use in the Production of Meat and Poultry Products... the list of substances that the regulations prohibit for use in meat or poultry products. Under this proposal, new uses of these substances in meat or poultry products would continue to be approved by the...

  15. Additives In Meat and Poultry Products

    Science.gov (United States)

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

  16. Pea proteins based food products as meat replacers: the Profetas concept

    NARCIS (Netherlands)

    Jongen, W.M.F.; Meerdink, G.

    2001-01-01

    Profetas (Protein Foods, Environment, Technology and Society) is a Dutch trans-disciplinary research programme, aiming to develop more sustainable food systems. The central theme of the programme is the question: is a transition feasible from a diet based primarily on animal proteins to a diet based

  17. 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.

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

    Science.gov (United States)

    Jiang, Jiang; Xiong, Youling L

    2016-10-01

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

  19. Availability, brands, labelling and Salmonella contamination of raw pet food in the Minneapolis/St. Paul area.

    Science.gov (United States)

    Mehlenbacher, S; Churchill, J; Olsen, K E; Bender, J B

    2012-11-01

    The purpose of the study was to characterize the commercially available raw meat pet food diets in the Minneapolis/St. Paul area by (i) determining the number and types of available diets; (ii) assessing pet food stores and brand labels for the provision of precautionary statements regarding the risk of foodborne illness from raw meat; (ii) assessing the labels for Food and Drug Administration (FDA)/American Association of Feed Control Officials (AAFCO) required content and nutrient-related information; and (iv) culturing purchased diets for the presence of Salmonella. Sixty raw meat diets were purchased, representing 11 different brands from eight different stores. Diets were readily available in the form of raw-frozen, dehydrated or freeze-dried varieties from different protein sources, such as lamb, beef, chicken or duck. All stores promoted raw meat diets; however, none provided foodborne illness warnings. Brands varied greatly in their precautionary statements; none of the diets underwent feeding trials; and nutritional adequacy substantiation was through formulation only. The first five ingredients tended to consist of meat, organ meat (by-products), vegetables, grains and ground bones. Currently, it is required that pet foods have an AAFCO nutritional adequacy statement and provide a guaranteed analysis table. Three brands did not meet these FDA requirements. Thirty-one (51.7%) of the 60 raw meat diets underwent some degree of processing including dehydration, freeze-drying or high-pressure pasteurization. Four of the 60 raw diets (7%) tested positive for Salmonella. Analysis of raw meat pet food labels indicated a lack of foodborne illness warnings. Based on these findings, we recommend that warning statements similar to those required by the United States Department of Agriculture and placed on labels of raw meat intended for human consumption be provided on the labels of raw meat pet food diets. © 2012 Blackwell Verlag GmbH.

  20. Plant essential oils and allied volatile fractions as multifunctional additives in meat and fish-based food products: a review.

    Science.gov (United States)

    Patel, Seema

    2015-01-01

    Essential oils are concentrated aromatic volatile compounds derived from botanicals by distillation or mechanical pressing. They play multiple, crucial roles as antioxidants, food pathogen inhibitors, shelf-life enhancers, texture promoters, organoleptic agents and toxicity-reducing agents. For their versatility, they appear promising as food preservatives. Several research findings in recent times have validated their potential as functional ingredients in meat and fish processing. Among the assortment of bioactive compounds in the essential oils, p-cymene, thymol, eugenol, carvacrol, isothiocyanate, cinnamaldehyde, cuminaldehyde, linalool, 1,8-cineol, α-pinene, α-terpineol, γ-terpinene, citral and methyl chavicol are most familiar. These terpenes (monoterpenes and sesquiterpenes) and phenolics (alcohols, esters, aldehydes and ketones) have been extracted from culinary herbs such as oregano, rosemary, basil, coriander, cumin, cinnamon, mint, sage and lavender as well as from trees such as myrtle, fir and eucalyptus. This review presents essential oils as alternatives to conventional chemical additives. Their synergistic actions with modified air packaging, irradiation, edible films, bacteriocins and plant byproducts are discussed. The decisive roles of metabolic engineering, microwave technology and metabolomics in quality and quantity augmentation of essential oil are briefly mooted. The limitations encountered and strategies to overcome them have been illuminated to pave way for their enhanced popularisation. The literature has been mined from scientific databases such as Pubmed, Pubchem, Scopus and SciFinder.

  1. THE ROLE OF SHEEP AS CARRIER OF ZOONOSES IN THE MEAT FOOD CHAIN

    Directory of Open Access Journals (Sweden)

    E. M. Flores Rodas

    2011-01-01

    Full Text Available The present study reports the results regarding the presence of common food pathogens in ovine carcasses immediately after slaughtering and in a derived traditional product in order to collect informations for risk assessment and management

  2. Determination of fat, moisture, and protein in meat and meat products by using the FOSS FoodScan Near-Infrared Spectrophotometer with FOSS Artificial Neural Network Calibration Model and Associated Database: collaborative study.

    Science.gov (United States)

    Anderson, Shirley

    2007-01-01

    A collaborative study was conducted to evaluate the repeatability and reproducibility of the FOSS FoodScan near-infrared spectrophotometer with artificial neural network calibration model and database for the determination of fat, moisture, and protein in meat and meat products. Representative samples were homogenized by grinding according to AOAC Official Method 983.18. Approximately 180 g ground sample was placed in a 140 mm round sample dish, and the dish was placed in the FoodScan. The operator ID was entered, the meat product profile within the software was selected, and the scanning process was initiated by pressing the "start" button. Results were displayed for percent (g/100 g) fat, moisture, and protein. Ten blind duplicate samples were sent to 15 collaborators in the United States. The within-laboratory (repeatability) relative standard deviation (RSD(r)) ranged from 0.22 to 2.67% for fat, 0.23 to 0.92% for moisture, and 0.35 to 2.13% for protein. The between-laboratories (reproducibility) relative standard deviation (RSD(R)) ranged from 0.52 to 6.89% for fat, 0.39 to 1.55% for moisture, and 0.54 to 5.23% for protein. The method is recommended for Official First Action.

  3. Special aspects of ecological farm management on pre-harvest food safety in meat and milk

    OpenAIRE

    Rahmann, Gerold

    2001-01-01

    Consumer expect organic food as safe and healthy. The standards of organic farming are able to prevent contaminations and diseases effecting human health direct and indirect: · Direct food safety means the prohibition of specific production and processing inputs. Organic farming is minimising the use of external inputs (positive lists), the prohibition of synthetic fertilisers, pesticids, preservatives and additives, no GMOs and irradiation, no human waste water slurry (heavy methals, che...

  4. The Turn into Dangerous Meat: Case Study of Horsemeat Food Fraud in the Czech Republic

    Directory of Open Access Journals (Sweden)

    Eva Kotašková

    2016-06-01

    Full Text Available The aim of this article is to analyze context and strategies to decrease the alternative use of safe food product that does not fit into the market system. This process is revealed in a case study of a horsemeat food fraud in the Czech Republic that took place in 2013. Unlike many other European countries, in the Czech Republic food products containing undeclared horsemeat were not given to charities or used as a source of fuel but were classified as dangerous and thus turned to a category of non-edible food. How can we understand this way of processing and what can this case say about attitudes towards classification of food? Following a story of products containing undeclared horsemeat, a network of context and strategies that are relevant in this case is developed. The analysis is inspired by Science and Technology Studies, mainly the study of classification and standards. The horsemeat case shows that categories of waste and food are consequences of depoliticization of politics, market regulation, technologies, and understanding of objects. Together with various strategies of decreasing the possibilities to negotiate leads to preservation of prevailing standards and classifications.

  5. The study on the effect of low-temperature heat treatment on tissue dehydration fish pond

    Directory of Open Access Journals (Sweden)

    N. S. Rodionova

    2013-01-01

    Full Text Available The paper is studied thermo-moisture treatment of carp on the provisional application of vacuum packaging. The degree of hydration of the carp meat tissues equally depends on the prepackaging, as well as the characteristics of the fluid in the chamber system. With increasing temperature the degree of hydration of meat carp tissue decreases with the reduction of the difference in its numerical values of packed and unpacked samples. Obtained a graph of depence dependence of the speed of carp meat tissue dehydration of the processing temperature. Revealed that the presence of plastic packaging, as well as wetting fluid help reduce the dehydration speed of carp meat tissues.

  6. An evaluation of the effects of the Australian Food and Health Dialogue targets on the sodium content of bread, breakfast cereals and processed meats.

    Science.gov (United States)

    Trevena, Helen; Neal, Bruce; Dunford, Elizabeth; Wu, Jason H Y

    2014-09-19

    The Australian Food and Health Dialogue set sodium reduction targets for three food categories (breads, ready-to-eat breakfast cereals and processed meats) to be achieved by December, 2013. Sodium levels for 1849 relevant packaged foods on the shelves of Australian supermarkets between 2010 and 2013 were examined. Changes in mean sodium content were assessed by linear mixed models, and the significance of differences in the proportion of products meeting targets was determined using chi-squared or McNemar's tests. The mean sodium level of bread products fell from 454 to 415 mg/100 g (9% lower, p food industry can reduce salt levels of processed foods and provide a strong case for broadening and strengthening of the Food and Health Dialogue (FHD) process.

  7. Isolation of Campylobacter spp. from Client-Owned Dogs and Cats, and Retail Raw Meat Pet Food in the Manawatu, New Zealand.

    Science.gov (United States)

    Bojanić, K; Midwinter, A C; Marshall, J C; Rogers, L E; Biggs, P J; Acke, E

    2017-09-01

    Campylobacter causes acute gastroenteritis in people worldwide and is frequently isolated from food, animals and the environment. The disease is predominately food-borne but many routes of transmission and sources of infection have been described, including contact with pets. The prevalence of Campylobacter spp. in dogs and cats varies widely, and data on New Zealand pets are limited. This study aimed to investigate the prevalence of Campylobacter spp. in dogs, cats and retail raw meat pet food products in New Zealand and to characterize Campylobacter jejuni isolates using multilocus sequence typing (MLST). Ninety dogs and 110 cats examined at the Massey University Veterinary Teaching Hospital for elective procedures, and fifty locally purchased retail raw meat pet diets were sampled. Two culture protocols combining Bolton broth enrichment and mCCDA and CAT agars in a microaerobic atmosphere at 42°C and 37°C with species identification using PCR were performed. The prevalence of Campylobacter spp., C. jejuni, Campylobacter upsaliensis and Campylobacter helveticus was 36%, 13%, 23% and 1% in dogs and 16%, 5%, 5% and 7% in cats, respectively. One dog had Campylobacter lari confirmed, and three dogs and one cat had multiple Campylobacter spp. detected. Significantly more animals tested positive using CAT than mCCDA agar (P Campylobacter spp. were isolated from 28%, C. jejuni 22%, C. lari 6% and Campylobacter coli 6% of food samples. Six isolates positive by Campylobacter genus PCR were identified as Arcobacter butzleri. Poultry meat was more likely to be positive than non-poultry meat (P = 0.006). Of the 13 C. jejuni pet isolates with full MLST profiles, eight were of different sequence types (ST) and all nine food isolates were of different STs. © 2016 Blackwell Verlag GmbH.

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

    Directory of Open Access Journals (Sweden)

    Mohammed Fatem Al-Mutairi

    2011-04-01

    Full Text Available A total of seventy five samples of meat products, 25 of each of kofta, sausage, and shawerma were collected from different supermarkets and shops in Giza governorate, Egypt to be examined bacteriologically to determine its sanitary quality. The current study was done at April to July 2009. The mean aerobic plate count values were 28.4×105, 24.3×104 and 7×105 CFU/g, respectively. Enterobacteriaceae count was 10.14×105, 5×104 and 37.8×104 CFU/g, respectively While the Coliforms (MPN count was 7×102, 3×102 and 4.59×102 CFU/g, respectively. Escherichia coli, Salmonella spp, Klebsiella spp and Proteus spp were isolated from 7(28%, 0(0%, 4(16% and 2(8%; 3(12%, 2(8%, 1(4% and 2 (8%; 5 (20%, 1(4%, 3(12 and 2(8% of kofta, sausage and shawerma samples respectively. Further, Citrobacter spp was isolated from 1(4% of shawerma samples. 80% of Escherichia coli isolates were enteropathogenic (O166, O78, O126, O55, O26, O20, O25 : K11, O119, O125 : K70, O146, O126 while 20% were untypable. Salmonella Buntantan was isolated from 8% of sausage samples while Salmonella Kentucky was isolated from 4% of shawerma samples.

  9. Dehydration anorexia is attenuated in oxytocin-deficient mice.

    Science.gov (United States)

    Rinaman, Linda; Vollmer, Regis R; Karam, Joseph; Phillips, Donnesha; Li, Xia; Amico, Janet A

    2005-06-01

    Evidence in rats suggests that central oxytocin (OT) signaling pathways contribute to suppression of food intake during dehydration (i.e., dehydration anorexia). The present study examined water deprivation-induced dehydration anorexia in wild-type and OT -/- mice. Mice were deprived of food alone (fasted, euhydrated) or were deprived of both food and water (fasted, dehydrated) for 18 h overnight. Fasted wild-type mice consumed significantly less chow during a 60-min refeeding period when dehydrated compared with their intake when euhydrated. Conversely, fasting-induced food intake was slightly but not significantly suppressed by dehydration in OT -/- mice, evidence for attenuated dehydration anorexia. In a separate experiment, mice were deprived of water (but not food) overnight for 18 h; then they were anesthetized and perfused with fixative for immunocytochemical analysis of central Fos expression. Fos was elevated similarly in osmo- and volume-sensitive regions of the basal forebrain and hypothalamus in wild-type and OT -/- mice after water deprivation. OT-positive neurons expressed Fos in dehydrated wild-type mice, and vasopressin-positive neurons were activated to a similar extent in wild-type and OT -/- mice. Conversely, significantly fewer neurons within the hindbrain dorsal vagal complex were activated in OT -/- mice after water deprivation compared with activation in wild-type mice. These findings support the view that OT-containing projections from the hypothalamus to the hindbrain are necessary for the full expression of compensatory behavioral and physiological responses to dehydration.

  10. Consumption of red meat, white meat and processed meat in Irish adults in relation to dietary quality.

    Science.gov (United States)

    Cosgrove, Meadhbh; Flynn, Albert; Kiely, Máiréad

    2005-06-01

    The aim of the present study was to examine the association of red meat, white meat and processed meat consumption in Irish adults with dietary quality. A cross-sectional study of subjects, randomly selected using the electoral register, estimated habitual food intakes using a 7 d food diary in a nationally representative sample of 662 men and 717 women (not pregnant or lactating) aged 18-64 years. Consumers were classified into thirds, based on the distribution of mean daily intakes for red meat, white meat and processed meat. The mean intakes of red meat, white meat and processed meat were 51, 33 and 26 g/d respectively, and men consumed significantly more (Pprocessed meat intake was associated with a lower (Pprocessed meat consumption was associated with lower (Pprocessed meat intakes. It is important to distinguish between meat groups, as there was a large variation between the dietary quality in consumers of red meat, white meat and processed meat. Processed meat consumption is negatively associated with dietary quality and might therefore be a dietary indicator of poor dietary quality. This has important implications in nutritional epidemiological studies and for the development of food-based dietary guidelines.

  11. “Fish, chicken, lean meat and eggs can be eaten daily”: a food ...

    African Journals Online (AJOL)

    2013-04-09

    Apr 9, 2013 ... and micronutrients, may increase weight, but not length, ... In South Africa, eight micronutrients, namely vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, .... The nutrient levels in selected foods are presented in Table.

  12. Food selection for endurance sports.

    Science.gov (United States)

    Houtkooper, L

    1992-09-01

    1) The body requires at least 40 nutrients that are classified into six groups: protein, carbohydrate, fat, vitamin, mineral, and water. These nutrients cannot be made in the body and so they must be supplied from solid or liquid foods. 2) Fat, carbohydrate, and protein contain energy that is measured in units called kilocalories. Alcohol also contains kilocalories, but is not a recommended energy source for endurance exercise. 3) Foods in endurance sports training programs should provide adequate fluids to prevent dehydration; energy intake that is high in carbohydrate, low in fat, adequate in protein, and that maintains desirable body weight and desirable proportions of fat and lean weight; and sufficient amounts of vitamins and minerals. 4) Six categories of food types form the fundamentals of good diets for endurance exercise training and include: fruits, vegetables, grains-legumes, lean meats, low-fat milk products, and fats-sweets. Vegetarian diets include all food type categories except meat and/or milk products. 5) Fat and carbohydrate content of foods in each food type category varies greatly because of how foods are prepared. 6) The Food Pyramid and Sports Food Swap are guides for selecting foods that provide recommended amounts of essential nutrients for endurance exercise. 7) Before, during, and after endurance exercise, food intake should include adequate amounts of easily digestible, high carbohydrate foods that are familiar and psychologically satisfying. 8) Easily digestible high carbohydrate liquid or solid foods should be eaten soon after exercise is stopped to maximize rates of glycogen replacement. 9) Dehydration can be prevented by adequate fluid intake before, during, and after exercise. 10) Any food plan should be tested before a competition to find out how well that plan works for an athlete.

  13. 9 CFR 319.500 - Meat pies.

    Science.gov (United States)

    2010-01-01

    ... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Food Entree Products, Pies, and Turnovers § 319.500 Meat pies. Meat pies such as “Beef Pie,” “Veal Pie,” and “Pork Pie” shall contain meat of the species specified on the label, in an amount not less than 25 percent of all...

  14. An Evaluation of the Effects of the Australian Food and Health Dialogue Targets on the Sodium Content of Bread, Breakfast Cereals and Processed Meats

    Directory of Open Access Journals (Sweden)

    Helen Trevena

    2014-09-01

    Full Text Available The Australian Food and Health Dialogue set sodium reduction targets for three food categories (breads, ready-to-eat breakfast cereals and processed meats to be achieved by December, 2013. Sodium levels for 1849 relevant packaged foods on the shelves of Australian supermarkets between 2010 and 2013 were examined. Changes in mean sodium content were assessed by linear mixed models, and the significance of differences in the proportion of products meeting targets was determined using chi-squared or McNemar’s tests. The mean sodium level of bread products fell from 454 to 415 mg/100 g (9% lower, p < 0.001, and the proportion reaching target rose from 42% to 67% (p < 0.005. The mean sodium content of breakfast cereals also fell substantially from 316 to 237 mg/100 g (25% lower, p < 0.001 over the study period. The decline in mean sodium content of bacon/ham/cured meats from 1215 to 1114 mg/100 g (8% lower, p = 0.001 was smaller, but associated with a rise in the proportion meeting the target from 28% to 47%. Declines in mean sodium content did not appreciably differ between companies that did and did not make public commitments to the targets. These data show that the Australian food industry can reduce salt levels of processed foods and provide a strong case for broadening and strengthening of the Food and Health Dialogue (FHD process.

  15. Biofilm formation by Staphylococcus aureus from food contact surfaces in a meat-based broth and sensitivity to sanitizers

    Directory of Open Access Journals (Sweden)

    Evandro Leite de Souza

    2014-01-01

    Full Text Available This study assessed the capacity of adhesion, the detachment kinetic and the biofilm formation by Staphylococcus aureus isolated from food services on stainless steel and polypropylene surfaces (2 x 2 cm when cultivated in a meat-based broth at 28 and 7 ºC. It was also to study the efficacy of the sanitizers sodium hypochlorite (250 mg/L and peracetic acid (30 mg/L in inactivating the bacterial cells in the preformed biofilm. S. aureus strains adhered in high numbers regardless the assayed surface kind and incubation temperature over 72 h. Cells detachment of surfaces revealed high persistence over the incubation period. Number of cells needed for biofilm formation was noted at all experimental systems already after 3 days. Peracetic acid and sodium hypochlorite were not efficient in completely removing the cells of S. aureus adhered on polypropylene and stainless steel surfaces. From these results, the assayed strains revealed high capacity to adhere and form biofilm on polypropylene and stainless steel surfaces under different growth conditions. Moreover, the cells in biofilm matrix were resistant for total removal when submitted to the exposure to sanitizers.

  16. Biofilm formation by Staphylococcus aureus from food contact surfaces in a meat-based broth and sensitivity to sanitizers.

    Science.gov (United States)

    de Souza, Evandro Leite; Meira, Quênia Gramile Silva; de Medeiros Barbosa, Isabella; Athayde, Ana Júlia Alves Aguiar; da Conceição, Maria Lúcia; de Siqueira Júnior, José Pinto

    2014-01-01

    This study assessed the capacity of adhesion, the detachment kinetic and the biofilm formation by Staphylococcus aureus isolated from food services on stainless steel and polypropylene surfaces (2 × 2 cm) when cultivated in a meat-based broth at 28 and 7 °C. It was also to study the efficacy of the sanitizers sodium hypochlorite (250 mg/L) and peracetic acid (30 mg/L) in inactivating the bacterial cells in the preformed biofilm. S. aureus strains adhered in high numbers regardless the assayed surface kind and incubation temperature over 72 h. Cells detachment of surfaces revealed high persistence over the incubation period. Number of cells needed for biofilm formation was noted at all experimental systems already after 3 days. Peracetic acid and sodium hypochlorite were not efficient in completely removing the cells of S. aureus adhered on polypropylene and stainless steel surfaces. From these results, the assayed strains revealed high capacity to adhere and form biofilm on polypropylene and stainless steel surfaces under different growth conditions. Moreover, the cells in biofilm matrix were resistant for total removal when submitted to the exposure to sanitizers.

  17. Spectrophotometric determination of organic nitrogen by a modified Lassaigne method and its application to meat products and baby food.

    Science.gov (United States)

    Demirata, Birsen; Apak, Resat; Afsar, Hüseyin; Tor, Izzet

    2002-01-01

    A modified Lassaigne method was developed for N determination based on fusion of the organic substance with metallic Na, conversion of the cyanide in the aqueous leachate to thiocyanate by ammonium polysulfide treatment, and colorimetric measurement of the thiocyanate formed by the addition of excessive ferric ions in acidic medium. The mean molar absorptivity of the Fe(NCS)2+ complex at 480 nm is 2.96 x 10(3) L/mol x cm, enabling quantitation of 0.25-7.72 ppm N (linear range) in the final solution. The relative amounts of Na, (NH4)2S2, and Fe(III) with respect to nitrogen in the analyte were optimized. The developed method was successfully applied to the determination of N in various brands of baby food, and it was compared statistically with the conventional Kjeldahl and elemental analysis methods. Protein nitrogen in a number of meat products was also precisely determined by the developed method. Thus, the total digestion time of the conventional Kjeldahl method was reduced considerably (e.g., to approximately 15 min for a dried sample) with a relatively simple spectrophotometric method requiring no sophisticated instrumentation.

  18. SEM and AES Analysis of Corrosion in Steel Cans of Meat and Poultry Food Industry Influenced by Microorganisms Affecting the Competitiveness in Northwest of Mexico

    Directory of Open Access Journals (Sweden)

    César Sánchez Ocampo

    2015-01-01

    Full Text Available The food industry of meat and poultry food is very important activity in the economy of the northwest of Mexico where the Sonora state (with Hermosillo and Santa Ana cities as arid and semiarid zones and Guaymas as marine regions and Baja California state (Mexicali as arid zone and Tijuana as marine region are located. The meat and poultry industries produce meat, milk, and eggs, which are recommended for their nutritive properties. An evaluation of micro- and nanocorrosion was made with an optical sensor used to detect microorganisms (MO inside of the steel cans. The techniques applied to evaluate the deterioration were the Scanning Electron Microscopy (SEM and the Auger Electron Spectroscopy (AES, to obtain the morphology of microorganisms formed in the internal area of the metallic containers. Also the chemical composition to identify and determine the conditions for growth of microorganisms was obtained with respect to moisture and temperature in each region analyzed. The sulfur was the principal pollutant agent in arid and semiarid zones and chloride in marine zones that promoted the corrosion process. The presence of corrosion in the food industry decreases their competitiveness.

  19. 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.

  20. Detection of irradiated ingredients included in low quantity in non-irradiated food matrix. 1. Extraction and ESR analysis of bones from mechanically recovered poultry meat.

    Science.gov (United States)

    Marchioni, Eric; Horvatovich, Péter; Charon, Helène; Kuntz, Florent

    2005-05-18

    Protocol EN 1786 for the detection of irradiated food by electron spin resonance (ESR) spectroscopy was not conceived for the detection of irradiated bone-containing ingredients included in low concentration in non-irradiated food. An enzymatic hydrolysis method, realized at 55 degrees C, has been developed for the extraction of the bone fraction. When followed by a purification of the extracts by an aqueous solution of sodium polytungstate, this method made possible the detection of irradiated mechanically recovered poultry meat at very low inclusions (0.5%, wt/wt by ESR) in various meals (quenelles and precooked meals).

  1. 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 production chain. Most samples (72.7%, 8/11) with unsatisfactory levels of E. coli were sliced on request, suggesting cross-contamination at point of sale. This study highlights the importance of ensuring that products do not become contaminated before final packaging, that storage conditions are controlled, and that durability dates are an accurate indication of the shelf life of the product so as to minimise the potential for L. monocytogenes to be present at levels hazardous to health at the point of sale.

  2. RESEARCH OF THE DEHYDRATION PROCESSES OF BIOPOLYMER SYSTEMS IN POULTRY PRODUCTS

    Directory of Open Access Journals (Sweden)

    Glotova I. A.

    2016-09-01

    Full Text Available The article presents the results of the study of the ratio of the water fractions, which differ on binding energy with the biomaterial in the composition of poultry products having various fabric and polymeric structure. The authors used the method of differential scanning calorimetry. The objects for the research were experimental and industrial samples of poultry products. We prepared the experimental samples by wet thermal treatment of broilers heads and feet at the pressure of 0.24 MPa. The objects for comparison were the products of industrial production of poultry meat: the paste of chicken meat with multicomponent composition (minced chicken, pork fat, water, pork liver, onions, wheat flour, soy protein, emulsifying, the taste and flavor food additives, color correction supplements; natural canned meat "Chicken in the own juice" (GOST 28589-90. The analysis showed that the investigated samples (broiles heads, broilers feet, multicomponent paste were characterized by the similar values of the mass ratio of the water fractions at three stages of dehydration, the relevant sections of the curves based on the degree of conversion of the substance α from the heating temperature in logarithmic coordinates. The results can be use in the development of formulations of food modules for the production of emulsified meat products from raw materials, subjected to preliminary heat treatment. We expect that the positive effect will be to increase the degree of utilization of secondary raw materials in the processing of poultry in primary production, expanding the range of foods enriched composition due to the natural raw material sources, improving sustainability of raw material base of processing companies

  3. Diversity of lactic acid bacteria in vegetable-based and meat-based fermented foods produced in the central region of Vietnam

    Directory of Open Access Journals (Sweden)

    Yen Thi Ngoc Phan

    2017-02-01

    Full Text Available The diversity of lactic acid bacteria (LAB in naturally fermented foods produced in Hue, a city in the central region of Vietnam, was examined. From local markets, a total of 25 samples of three vegetable-based fermented products, specifically dua gia (bean sprouts, dua cai (cabbage, and mang chua (bamboo shoots, and two meat-based fermented products, specifically nem chua (uncooked pork and tre (cooked pork were obtained. The LAB diversity was assessed by quantitative real-time polymerase chain reaction (PCR and qualitative denaturing gradient gel electrophoresis. Lactic and acetic acid contents were greater in meat-based products than in vegetable-based products. Major LAB species found in vegetable-based products (Lactobacillus plantarum, Lactobacillus fermentum, and Lactobacillus helveticus were different from those identified in meat-based products (Pediococcus pentosaceus, Weissella cibaria, and Lactococcus lactis. The total bacterial population was approximately 109–10 copies/g regardless of the food item, with the proportion of Lactobacillus spp. determined to be from 78% (dua cai to 94% (nem chua.

  4. Osmotic dehydration of some agro-food tissue pre-treated by pulsed electric field: Impact of impeller’s Reynolds number on mass transfer and color

    Directory of Open Access Journals (Sweden)

    E. Amami

    2014-01-01

    Full Text Available Tissues of apple, carrot and banana were pre-treated by pulsed electric field (PEF and subsequently osmotically dehydrated in an agitated flask at ambient temperature using a 65% sucrose solution as osmotic medium. The effect of stirring intensity was investigated through water loss (WL and solid gain (SG. Changes in product color were also considered to analyze the impact of the treatment. The impeller’s Reynolds number was used to quantify the agitation. The Reynolds number remained inferior to 300 thus displaying laminar flow regime. Water loss (WL and solid gain (SG increase with the increase of Reynolds number. Mass transfer in osmotic dehydration of all three test particles has been studied on the basis of a two-exponential kinetic model. Then, mass transfer coefficients were related to the agitation intensity. This paper shows that the proposed empirical model is able to describe mass transfer phenomena in osmotic dehydration of these tissues. It is also shown that a higher agitation intensity improves both the kinetics of water loss and solid gain.

  5. Cost-effectiveness of interventions to control Campylobacter in the New Zealand poultry meat food supply.

    Science.gov (United States)

    Lake, Robin J; Horn, Beverley J; Dunn, Alex H; Parris, Ruth; Green, F Terri; McNickle, Don C

    2013-07-01

    An analysis of the cost-effectiveness of interventions to control Campylobacter in the New Zealand poultry supply examined a series of interventions. Effectiveness was evaluated in terms of reduced health burden measured by disability-adjusted life years (DALYs). Costs of implementation were estimated from the value of cost elements, determined by discussions with industry. Benefits were estimated by changing the inputs to a poultry food chain quantitative risk model. Proportional reductions in the number of predicted Campylobacter infections were converted into reductions in the burden of disease measured in DALYs. Cost-effectiveness ratios were calculated for each intervention, as cost per DALY reduction and the ratios compared. The results suggest that the most cost-effective interventions (lowest ratios) are at the primary processing stage. Potential phage-based controls in broiler houses were also highly cost-effective. This study is limited by the ability to quantify costs of implementation and assumptions required to estimate health benefits, but it supports the implementation of interventions at the primary processing stage as providing the greatest quantum of benefit and lowest cost-effectiveness ratios.

  6. Meat Processing.

    Science.gov (United States)

    Legacy, Jim; And Others

    This publication provides an introduction to meat processing for adult students in vocational and technical education programs. Organized in four chapters, the booklet provides a brief overview of the meat processing industry and the techniques of meat processing and butchering. The first chapter introduces the meat processing industry and…

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

    Science.gov (United States)

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

    2015-10-01

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

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

    Directory of Open Access Journals (Sweden)

    S. STANCIU

    2013-12-01

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

  9. Electrolyte Concentrates Treat Dehydration

    Science.gov (United States)

    2009-01-01

    Wellness Brands Inc. of Boulder, Colorado, exclusively licensed a unique electrolyte concentrate formula developed by Ames Research Center to treat and prevent dehydration in astronauts returning to Earth. Marketed as The Right Stuff, the company's NASA-derived formula is an ideal measure for athletes looking to combat dehydration and boost performance. Wellness Brands also plans to expand with products that make use of the formula's effective hydration properties to help treat conditions including heat stroke, altitude sickness, jet lag, and disease.

  10. Cognitive performance and dehydration.

    Science.gov (United States)

    Adan, Ana

    2012-04-01

    No matter how mild, dehydration is not a desirable condition because there is an imbalance in the homeostatic function of the internal environment. This can adversely affect cognitive performance, not only in groups more vulnerable to dehydration, such as children and the elderly, but also in young adults. However, few studies have examined the impact of mild or moderate dehydration on cognitive performance. This paper reviews the principal findings from studies published to date examining cognitive skills. Being dehydrated by just 2% impairs performance in tasks that require attention, psychomotor, and immediate memory skills, as well as assessment of the subjective state. In contrast, the performance of long-term and working memory tasks and executive functions is more preserved, especially if the cause of dehydration is moderate physical exercise. The lack of consistency in the evidence published to date is largely due to the different methodology applied, and an attempt should be made to standardize methods for future studies. These differences relate to the assessment of cognitive performance, the method used to cause dehydration, and the characteristics of the participants.

  11. Antibacterial Activity of Indian Borage (Plectranthus amboinicus Benth) Leaf Extracts in Food Systems and
Against Natural Microflora in Chicken Meat.

    Science.gov (United States)

    Gupta, Sandeep Kumar; Negi, Pradeep Singh

    2016-03-01

    The ability of acetone and ethyl acetate extracts of the leaves of a traditional Indian medicinal plant, Indian borage (Plectranthus amboinicus Benth) to prevent spoilage of artificially inoculated model food systems (cabbage and papaya) and natural microflora of chicken meat was evaluated. These extracts were able to reduce the bacterial counts in all food systems; however, the effective concentration varied with the complexity of the system (cabbagefood preservation.

  12. Kandungan Mikrob Daging Kelelawar yang Diolah sebagai Bahan Pangan Tradisional MICROBIAL CONTENT IN THE PROCESSED MEAT BATS AS TRADITIONAL FOOD

    Directory of Open Access Journals (Sweden)

    Tiltje Andretha Ransaleleh

    2013-11-01

    Full Text Available This study was designed to assess the microbial characteristics of bats meat which were cooked askari and rica-rica, and were stored up to 14 days.The study was divided into two stages, the first stage usedthree types of bat meat that were cooked as rica-rica and kari 14 days after being stored in the refrigerator.The second stage used meat of a species of bat that was cooked as rica-rica and kari a few hours afterslaughtering. The result of the meat analysis at the 1st showd that thetotal count of microbials i.e;Staphylococcus aureus, Escherichia coli, coliform, and Salmonella sp from three species of bats that werecooked rica-rica  and  kari  were above the maximum limit of microbial contaminant occording to BSN(2009. The analysed made on the rica-rica showed that bat meat rica-rica stored up to 14 days containedtotal microbial count of 3,1 x 104 - 6,0 x 104Cfu/mL, Staphylococcus aureus 7,7 x 101- 7,6 x 103 Cfu / mL,Escherichia coli and Salmonella sp was negative. The total microbial count  of bat meat kari was  6,8 x 105-9,7 x 105Cfu/mL,  Staphylococcus aureus  was 4,3 x 101-1 x 104 Cfu /mL.  Escherichia  coli <3 / mL, andSalmonella sp was negative. Based on the result abtained, it was concluded that the bat meat rica-ricaand kari which were cooked in a few hours after cutting and stored until 14 days were suitable for humanconsumption.

  13. Exogenous thyrotoxicosis in dogs attributable to consumption of all-meat commercial dog food or treats containing excessive thyroid hormone: 14 cases (2008-2013).

    Science.gov (United States)

    Broome, Michael R; Peterson, Mark E; Kemppainen, Robert J; Parker, Valerie J; Richter, Keith P

    2015-01-01

    To describe findings in dogs with exogenous thyrotoxicosis attributable to consumption of commercially available dog foods or treats containing high concentrations of thyroid hormone. Retrospective and prospective case series. 14 dogs. Medical records were retrospectively searched to identify dogs with exogenous thyrotoxicosis attributable to dietary intake. One case was found, and subsequent cases were identified prospectively. Serum thyroid hormone concentrations were evaluated before and after feeding meat-based products suspected to contain excessive thyroid hormone was discontinued. Scintigraphy was performed to evaluate thyroid tissue in 13 of 14 dogs before and 1 of 13 dogs after discontinuation of suspect foods or treats. Seven samples of 5 commercially available products fed to 6 affected dogs were analyzed for thyroxine concentration; results were subjectively compared with findings for 10 other commercial foods and 6 beef muscle or liver samples. Total serum thyroxine concentrations were high (median, 8.8 μg/dL; range, 4.65 to 17.4 μg/dL) in all dogs at initial evaluation; scintigraphy revealed subjectively decreased thyroid gland radionuclide in 13 of 13 dogs examined. At ≥ 4 weeks after feeding of suspect food or treats was discontinued, total thyroxine concentrations were within the reference range for all dogs and signs associated with thyrotoxicosis, if present, had resolved. Analysis of tested food or treat samples revealed a median thyroxine concentration for suspect products of 1.52 μg of thyroxine/g, whereas that of unrelated commercial foods was 0.38 μg of thyroxine/g. Results indicated that thyrotoxicosis can occur secondary to consumption of meat-based products presumably contaminated by thyroid tissue, and can be reversed by identification and elimination of suspect products from the diet.

  14. Improving functional value of meat products.

    Science.gov (United States)

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

    2010-09-01

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

  15. Diet composition and blood values of captive cheetahs (Acinonyx jubatus) fed either supplemented meat or commercial food preparations.

    Science.gov (United States)

    Bechert, Ursula; Mortenson, Jack; Dierenfeld, Ellen S; Cheeke, Peter; Keller, Mark; Holick, Michael; Chen, Tai C; Rogers, Quinton

    2002-03-01

    Nutrition most certainly affects health and may play a role in the etiology of growth and reproductive problems in captive cheetah (Acinonyxjubatus) populations. The objective of our research was to examine nutritional differences between two dietary regimens and quantify their physiologic effects on cheetahs held in captivity. Twelve cheetahs were randomly assigned to either a commercial diet (COM) or a supplemented meat diet (SMD) group. These cats were physically examined and had blood samples taken three times over the course of a year. Representative samples of COM and four separate components of the SMD treatment were analyzed over the same time frame for proximate nutrient composition, digestibility, and concentrations of taurine, fat-soluble vitamins, and selected minerals. Concentrations of fat, vitamins A and E, Se, Fe, Cu, Na, and Mn were significantly higher in COM compared with those in SMD samples, with the exception of fat content in turkey. Mg content was lower in COM than in SMD; other nutrients did not differ. Mean concentrations of vitamins A and E in COM were markedly higher than in SMD samples (408,140 vs. 29,696 IU/kg dry matter [DM] and 431 vs. 48 IU/kg DM, respectively) and varied dramatically between sampling periods. Percent crude protein and protein-to-fat ratios were high for SMD compared with either whole prey-based or commercial food preparations. Blood urea nitrogen and serum creatinine levels were above normal reference means for domestic cats. Plasma concentrations of vitamins A, D, and E were significantly higher in COM-fed than in SMD-fed cheetahs. Both plasma retinol and tocopherol levels were almost three times higher in COM-fed cats (1.26 +/- 0.06 vs. 0.53 +/- 0.03 microg/ml and 17.5 +/- 0.7 vs. 6.4 +/- 0.02 microg/ml, respectively) and exceeded the normal ranges expected for domestic felids. Significant differences between male and female cheetahs were found for plasma concentrations of vitamin E, Se, and Fe after allowing for

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

    Institute of Scientific and Technical Information of China (English)

    康颖

    2005-01-01

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

  17. Proteolysis of meat and bone meal to increase utilisation

    Science.gov (United States)

    Meat & bone meal (MBM) is the ground, dehydrated remainder of an animal after removal of the hide and meat. The majority of MBM is insoluble. Trypsin and Subtilisin were used to convert MBM to a soluble form. Sequential measurements were made on the soluble material: dried mass, equivalent prote...

  18. Survival and Growth of Epidemically Successful and Nonsuccessful Salmonella enterica Clones after Freezing and Dehydration

    DEFF Research Database (Denmark)

    Müller, Karoline; Aabo, Søren; Birk, Tina

    2012-01-01

    Salmonella isolates were characterized as successful or nonsuccessful. We studied the survival and growth of stationary- and exponential-phase cells of these isolates after freezing for up to 336 days in minced meat. We also investigated survival and growth after dehydration at 10°C and 82% relative humidity...... contribute. During epidemiological studies, a mathematical model was developed that allowed estimation of a factor (q) accounting for the relative ability of Salmonella serovars with different antimicrobial resistances to survive in the food chain and cause human disease. Based on this q-factor, 26...... (RH) and 25°C and 49% RH for 112 days. Stationary-phase cells were reduced by less than 1 log unit during 1 year of freezing, and growth was initiated with an average lag phase of 1.7 h. Survival was lower in exponentialphase cells, but lag phases tended to be shorter. High humidity and low...

  19. GAME MEAT MARKET IN EASTERN CROATIA

    Directory of Open Access Journals (Sweden)

    Z. Tolušić

    2006-12-01

    Full Text Available In the Republic of Croatia, game meat is consumed far less than meat of domestic animals. Yearly game meat consumption amounts to only 0.55 kg per household member. Consumers prefer meat of domestic animals, because it is cheaper, not paying attention to specific nutritive advantages of game meat. A research on the game meat market and consumers’ preferences was carried out on 101 examinees, chosen among inhabitants of Slavonia and Baranja. The majority of questioned inhabitants did consume game meat (92%, of whom 66% consider game meat to be of better quality than meat of domestic animals. Significant number of examinees considers game meat as healthy food, being also convinced that game was healthier to consume if hunted in their natural environment, than if reared on specialized farms (90%. Irrespective of quality, only 22% of examinees buy game meat, and 51% think such meat is too expensive. This is the main reason why consumers have game meat only once a month (51%. Taking into consideration monthly income of their respective household, 58% of examinees can afford game meat only once a month, and, if having an opportunity, they would opt for meat of roe deer (55% and rabbit (25%. When asked what would stimulate the game meat market in Croatia, 56% of examinees believe this could be achieved by lowering of prices, 27% think the issue could be addressed by opening of specialty stores, and only 17% opted for more aggressive marketing activities.

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

    National Research Council Canada - National Science Library

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

    2015-01-01

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

  1. Chemical safety of meat and meat products.

    Science.gov (United States)

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

    2010-09-01

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

  2. Salmonella Enteritidis in meat, poultry, and pasteurized egg products regulated by the U.S. Food Safety and Inspection Service, 1998 through 2003.

    Science.gov (United States)

    White, Patricia L; Naugle, Alecia L; Jackson, Charlene R; Fedorka-Cray, Paula J; Rose, Bonnie E; Pritchard, Katrine M; Levine, Priscilla; Saini, Parmesh K; Schroeder, Carl M; Dreyfuss, Moshe S; Tan, Regina; Holt, Kristin G; Harman, Jane; Buchanan, Stephanie

    2007-03-01

    The U.S. Food Safety and Inspection Service (FSIS) tests for Salmonella in meat, poultry, and egg products through three regulatory testing programs: the Pathogen Reduction-Hazard Analysis and Critical Control Point (PR-HACCP) program, the ready-to-eat program for meat and poultry products, and the pasteurized egg products program. From 1998 through 2003, 293,938 samples collected for these testing programs were analyzed for the presence of Salmonella enterica serotypes. Of these samples, 12,699 (4.3%) were positive for Salmonella, and 167 (1.3%) of the positive samples (0.06% of all samples) contained Salmonella Enteritidis. The highest incidence of Salmonella Enteritidis was observed in ground chicken PR-HACCP samples (8 of 1,722 samples, 0.46%), and the lowest was found in steer-heifer PR-HACCP samples (0 of 12,835 samples). Salmonella Enteritidis isolates were characterized by phage type, pulsed-field gel electrophoretic pattern, and antimicrobial susceptibility. Phage typing of 94 Salmonella Enteritidis isolates identified PT13 (39 isolates) and PT8 (36 isolates) as the most common types. One isolate from a ready-to-eat ham product was characterized as PT4. Electrophoretic analysis of 148 Salmonella Enteritidis isolates indicated genetic diversity among the isolates, with 28 unique XbaI electrophoretic patterns identified. Of these 148 isolates, 136 (92%) were susceptible to each of 16 antimicrobials tested. Two isolates were resistant to ampicillin alone, and 10 isolates were resistant to two or more antimicrobials. Isolation of Salmonella Enteritidis from FSIS-regulated products emphasizes the need for continued consumer education on proper food handling and cooking practices and continued work to decrease the prevalence of Salmonella in meat, poultry, and pasteurized egg products.

  3. Dehydration and cognitive performance.

    Science.gov (United States)

    Grandjean, Ann C; Grandjean, Nicole R

    2007-10-01

    Human neuropsychology investigates brain-behavior relationships, using objective tools (neurological tests) to tie the biological and behavior aspects together. The use of neuropsychological assessment tools in assessing potential effects of dehydration is a natural progression of the scientific pursuit to understand the physical and mental ramifications of dehydration. It has long been known that dehydration negatively affects physical performance. Examining the effects of hydration status on cognitive function is a relatively new area of research, resulting in part from our increased understanding of hydration's impact on physical performance and advances in the discipline of cognitive neuropsychology. The available research in this area, albeit sparse, indicates that decrements in physical, visuomotor, psychomotor, and cognitive performance can occur when 2% or more of body weight is lost due to water restriction, heat, and/or physical exertion. Additional research is needed, especially studies designed to reduce, if not remove, the limitations of studies conducted to date.

  4. Detection of Salmonella in Meat

    DEFF Research Database (Denmark)

    Löfström, Charlotta; Hansen, Flemming; Mansdal, Susanne

    2012-01-01

    Cost-effective and rapid monitoring of Salmonella in the meat production chain can contribute to food safety. The objective of this study was to validate an easy-to-use pre-PCR sample preparation method based on a simple boiling protocol for screening of Salmonella in meat and carcass swab samples...

  5. SHELF LIFE OF BOVINE MEAT TREATED WITH FOOD GRADE TRISSODIC PHOSPHATE VIDA DE PRATELEIRA DA CARNE BOVINA TRATADA PELO FOSFATO TRISSÓDICO GRAU ALIMENTÍCIO

    Directory of Open Access Journals (Sweden)

    Albenones José de Mesquita

    2007-09-01

    Full Text Available

    To the present study, the capacity of food grade trissodic phosphate to reduce bacterial spoiling and pathogenic effect on bovine meat from three different categories of abattoirs was estimated, as well as shelf life of bovine meat kept under refrigeration. Trissodic phosphate was efficient to reduce bacterial spoiling and pathogenic effect, represented by mesophils and psychrotrophs, indicator microorganisms, fecal coliforms and pathogens such as Staphylococcus aureus and Salmonella. The shelf life of treated bovine meat was influenced by the abattoir category and by the treatment with 10% solution of trissodic phosphate which represented an increase of 26.66%, 27.77% and 31.03% in the durability of meat coming from abattoirs A, B and C, respectively.

    KEY-WORDS: Trissodic phosphate; shelf life; bovine meat.

    No presente estudo verificou-se a capacidade do fosfato trissódico grau alimentício de reduzir a carga bacteriana deteriorante e patogênica da carne bovina proveniente de três categorias diferentes de estabelecimentos de abate, bem como estimou-se a vida do produto mantido sob refrigeração. O fosfato trissódico mostrou-se eficiente na redução da carga bacteriana deteriorante, representada por mesófilos e psicrotróficos, microrganismos indicadores, coliformes fecais e patogênicos como o Staphylococcus aureus e a Salmonella. A vida de prateleira da carne tratada foi influenciada pela categoria do estabelecimento e pelo tratamento com fosfato trissódico em solução a 10% que representou um acréscimo de 26,66%, 27,77% e 31,03% na durabilidade das carnes oriundas dos

  6. Dehydration of the stratosphere

    Directory of Open Access Journals (Sweden)

    M. Schoeberl

    2011-03-01

    Full Text Available Domain filling, forward trajectory calculations are used to examine the global dehydration processes that control stratospheric water vapor. As with most Lagrangian models of this type, water vapor is instantaneously removed from the parcel to keep the relative humidity with respect to ice from exceeding saturation or a specified super-saturation value. We also test a simple parameterization of stratospheric convective moistening through ice lofting and the effect of gravity waves as a mechanism that can augment dehydration. Comparing diabatic and kinematic trajectories, we find, in agreement with previous authors, that the additional transport due to the vertical velocity "noise" in the kinematic calculation creates too dry a stratosphere and a too diffuse a water-vapor tape recorder signal compared observations. The diabatic simulations, on the other hand, produce stratospheric water vapor mixing ratios very close to that observed by Aura's Microwave Limb Sounder. Convective moistening, which will increases stratospheric HDO, also increases stratospheric water vapor while gravity waves do the opposite. We find that while the Tropical West Pacific is the dominant dehydration location, dehydration over Tropical South America is also important. Antarctica also makes a contribution to the overall stratospheric water vapor budget by releasing very dry air into the Southern Hemisphere stratosphere following the break up of the winter vortex.

  7. Probiotic Meat Products and Nutrition

    Directory of Open Access Journals (Sweden)

    Sena Özbay Doğu

    2015-01-01

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

  8. Main Concerns of Pathogenic Microorganisms in Meat

    Science.gov (United States)

    Nørrung, Birgit; Andersen, Jens Kirk; Buncic, Sava

    Although various foods can serve as sources of foodborne illness, meat and meat products are important sources of human infections with a variety of foodborne pathogens, i.e. Salmonella spp., Campylobacter jejuni/coli, Yersinia enterocolitica, Verotoxigenic E. coli and, to some extent, Listeria monocytogenes. All these may be harboured in the gastrointestinal tract of food-producing animals. The most frequent chain of events leading to meat-borne illness involves food animals, which are healthy carriers of the pathogens that are subsequently transferred to humans through production, handling and consumption of meat and meat products. Occurrences of Salmonella spp., C. jejuni/coli, Y. enterocolitica and Verotoxigenic E. coli in fresh red meat vary relatively widely, although most often are between 1 and 10%, depending on a range of factors including the organism, geographical factors, farming and/or meat production practices.

  9. Probiotic Meat Products and Nutrition

    OpenAIRE

    Sena Özbay Doğu; Cemalettin Sarıçoban

    2015-01-01

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

  10. Solving Microbial Spoilage Problems in Processed Foods

    Science.gov (United States)

    Clavero, Rocelle

    This chapter surveys common microbial food spoilage processes. The chapter is organized by food products and includes sections addressing spoilage in meat, poultry, fish; dairy products (milk, butter, cheese); beverage products; bakery products; canned foods; fruit and confectionery products; and emulsions. It addresses the isolation and identification of spoilage organisms and provides several case studies as examples. It introduces various organisms responsible for spoilage including Gram-positive lactic acid bacteria, Gram-negative aerobic bacteria, yeasts, molds, and fungal contaminants. Throughout the chapter, attention is given to when, where, and how spoilage organisms enter the food processing chain. Troubleshooting techniques are suggested. The effect (or lack of effect) of heating, dehydration, pH change, cooling, and sealing on various organisms is explained throughout. The chapter contains four tables that connect specific organisms to various spoilage manifestations in a variety of food products.

  11. Fruits and vegetables dehydration

    Science.gov (United States)

    de Ita, A.; Flores, G.; Franco, F.

    2015-01-01

    Dehydration diagrams were determined by means of Differential Thermal Analysis, DTA, and Thermo Gravimetric Analysis, TGA, curves of several simultaneous fruits and vegetables, all under the same conditions. The greater mass loss is associated with water containing in the structure of the investigated materials at low temperature. In poblano chile water is lost in a single step. The banana shows a very sharply two stages, while jicama can be observed although with a little difficulty three stages. The major mass loss occurs in the poblano chile and the lower in banana. The velocity and temperature of dehydration vary within a small range for most materials investigated, except for banana and cactus how are very different.

  12. 9 CFR 311.38 - Meat and meat byproducts from livestock which have been exposed to radiation.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Meat and meat byproducts from livestock which have been exposed to radiation. 311.38 Section 311.38 Animals and Animal Products FOOD... exposed to radiation. Meat and meat byproducts from livestock which have been administered...

  13. Processed meat: the real villain?

    Science.gov (United States)

    Rohrmann, Sabine; Linseisen, Jakob

    2016-08-01

    Meat is a food rich in protein, minerals such as iron and zinc as well as a variety of vitamins, in particular B vitamins. However, the content of cholesterol and saturated fat is higher than in some other food groups. Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order to improve the durability of the food and/or to improve colour and taste, and often contain a high amount of minced fatty tissue (e.g. sausages). Hence, high consumption of processed foods may lead to an increased intake of saturated fats, cholesterol, salt, nitrite, haem iron, polycyclic aromatic hydrocarbons, and, depending upon the chosen food preparation method, also heterocyclic amines. Several large cohort studies have shown that a high consumption of processed (red) meat is related to increased overall and cause-specific mortality. A meta-analysis of nine cohort studies observed a higher mortality among high consumers of processed red meat (relative risk (RR) = 1·23; 95 % CI 1·17, 1·28, top v. bottom consumption category), but not unprocessed red meat (RR = 1·10; 95 % CI 0·98, 1·22). Similar associations were reported in a second meta-analysis. All studies argue that plausible mechanisms are available linking processed meat consumption and risk of chronic diseases such as CVD, diabetes mellitus or some types of cancer. However, the results of meta-analyses do show some degree of heterogeneity between studies, and it has to be taken into account that individuals with low red or processed meat consumption tend to have a healthier lifestyle in general. Hence, substantial residual confounding cannot be excluded. Information from other types of studies in man is needed to support a causal role of processed meat in the aetiology of chronic diseases, e.g. studies using the Mendelian randomisation approach.

  14. Food irradiation in the United States: irradiation as a phytosanitary treatment for fresh fruits and vegetables and for the control of microorganisms in meat and poultry

    Energy Technology Data Exchange (ETDEWEB)

    Ross, Ralph T. E-mail: Ralph.T.Ross@usda.gov; Engeljohn, Dan

    2000-03-01

    Recently there has been a renewed focus on food irradiation in the United States (US) for the disinfestation of fresh fruits and vegetables to eliminate pests from imported agricultural commodities that could threaten the economic viability of American agriculture and for the control of bacterium E. coli 0157:H7 in beef, a pathogen that threatens the safety of the US domestic food supply. In January 1999 USDA/APHIS published in the Federal Register a rule which authorized irradiation as a guarantee treatment for papayas for movement from Hawaii to the US mainland. This treatment was never used for a number of reasons. However, in December, 1993, the US Environmental Protection Agency (EPA) published its final rule to terminate production and consumption of methyl bromide, the only remaining broad spectrum fumigant for disinfesting agricultural commodities for pests of quarantine significance on imported and exported commodities. With increased global trade pressures and the possible loss of methyl bromide as a fumigant for regulatory pests treatment made it imperative that practical treatment options be explored including irradiation. In May 1996, USDA/APHIS published a Notice of Policy which sets forth a policy statement that share positions and policies of USDA concerning the use of irradiation as a phytosanitary treatment. Subsequently in July, 1997, USDA/APHIS amended its Hawaiian regulation by increasing the dose required for papayas intended for interstate movement and by allowing carambolas and litchis also to move interstate as well. Fruits from Hawaii to the US mainland are currently being irradiated and distributed in commerce throughout the US Irradiation treatments now afford movement of many exotic fruits to the US mainland that could not be done earlier due to the lack of available treatment methods. To help combat this potential public health problem, the US Food and Drug Administration (FDA) approved treating red meat products. This process has been

  15. Feasibility of the development of reference materials for the detection of Ag nanoparticles in food: neat dispersions and spiked chicken meat

    DEFF Research Database (Denmark)

    Grombe, Ringo; Allmaier, Günter; Charoud-Got, Jean

    2015-01-01

    -ICP-MS, as well as AgNP particle size by dynamic light scattering, transmission electron microscopy (TEM) and gas-phase electrophoretic molecular mobility analysis. Chicken breasts were homogenized by cryo-milling and spiked with aqueous AgNP dispersions. Rapid freezing over liquid nitrogen resulted......The feasibility of producing colloidal silver nanoparticle reference materials and silver nanoparticle spiked reference matrix materials was investigated. Two concentrations of PVP-coated silver nanoparticle dispersions were evaluated and used to spike chicken meat, with the aim of producing a set...... of reference materials to support the development of analytical methods for the detection and quantification of nanoparticles in food. Aqueous silver nanoparticle (AgNP) dispersions were evaluated for their homogeneity of mass fraction and particle size and found sufficiently homogeneous to be used...

  16. A compilation of radionuclide transfer factors for the plant, meat, milk, and aquatic food pathways and the suggested default values for the RESRAD code

    Energy Technology Data Exchange (ETDEWEB)

    Wang, Y.Y.; Biwer, B.M.; Yu, C.

    1993-08-01

    The ongoing development and revision of the RESRAD computer code at Argonne National Laboratory requires update of radionuclide transfer factors for the plant, meat, milk, and aquatic food pathways. Default values for these transfer factors used in published radiological assessment reports are compiled and compared with values used in RESRAD. The differences among the reported default values used in different radiological assessment codes and reports are also discussed. In data comparisons, values used in more recent reports are given more weight because more recent experimental work tends to be conducted under better-defined laboratory or field conditions. A new default value is suggested for RESRAD if one of the following conditions is met: (1) values used in recent reports are an order of magnitude higher or lower than the default value currently used in RESRAD, or (2) the same default value is used in several recent radiological assessment reports.

  17. The antibiotic resistance characteristics of non-typhoidal Salmonella enterica isolated from food-producing animals, retail meat and humans in South East Asia.

    Science.gov (United States)

    Van, Thi Thu Hao; Nguyen, Hoang Nam Kha; Smooker, Peter M; Coloe, Peter J

    2012-03-15

    Antimicrobial resistance is a global problem. It is most prevalent in developing countries where infectious diseases remain common, the use of antibiotics in humans and animals is widespread, and the replacement of older antibiotics with new generation antibiotics is not easy due to the high cost. Information on antibiotic resistance phenotypes and genotypes of Salmonella spp. in food animals and humans in different countries and geographic regions is necessary to combat the spread of resistance. This will improve the understanding of antibiotic resistance epidemiology, tracing of new emerging pathogens, assisting in disease treatment, and enhancing prudent use of antibiotics. However, the extent of antibiotic resistance in food-borne pathogens and humans in many developing countries remains unknown. The goal of this review is to discuss the current state of antibiotic resistance of non-typhoid Salmonella spp. in food-producing animals, retail meat and humans from South East Asia. It is focused on resistance characteristics of traditional and "critically important" antibiotics in this region, and the emergence of multidrug resistant strains and genetic elements that contribute to the development of multidrug resistance, including integrons and the Salmonella Genomic Island (SGI).

  18. An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review

    Science.gov (United States)

    Jamil, Faraz

    2017-01-01

    Livestock is considered central component in agricultural sector of Pakistan, provides employment to more than 8 million families. Meat and meat products holds pivotal significance in meeting dietary requirements serving as major protein source and provide essential vitamins and minerals. Globally, consumer demand is increasing for healthy, hygienic and safe meat and meat products due to growing population, income level and food choices. As, food choices are mainly influenced by region, religion and economic level. However, religion is one of the major factor to influence the food choices. In this context, halal foods a growing trend, trade estimated to cross USD $ 3 trillion and among this, meat sector contribute about US$ 600 billion. Halal meat and allied products is requirement from Muslims but it is also accepted by non-Muslims due to safe and hygienic nature, nutritious value and superior quality. Pakistan meat industry is vibrant and has seen rigorous developments during last decade as government also showed interest to boost livestock production and processing facilities to meet increasing local and global demand. The industry has potential to grow owing to its natural animal rearing capability, muslim majority country (96% of total population), improvisation of market and consumer preference towards halal meat. Current review debates Pakistan meat industry scenario, production trend, global trade as well as future potential with respect to modernization, processing, distribution and trade. The data presented here is useful for meat producers, processors and people involved in export of Pakistani meat and meat based products. PMID:28747818

  19. Geogenic lead isotope signatures from meat products in Great Britain: Potential for use in food authentication and supply chain traceability

    Energy Technology Data Exchange (ETDEWEB)

    Evans, Jane A.; Pashley, Vanessa [NIGL, BGS, Keyworth, NG12 5GG (United Kingdom); Richards, Gemma J. [School of Veterinary Science, University of Bristol, Bristol BS40 5DU (United Kingdom); Brereton, Nicola [The Food and Environment Research Agency, Sand Hutton, York YO41 1LZ (United Kingdom); Knowles, Toby G. [School of Veterinary Science, University of Bristol, Bristol BS40 5DU (United Kingdom)

    2015-12-15

    This paper presents lead (Pb) isotope data from samples of farm livestock raised in three areas of Britain that have elevated natural Pb levels: Central Wales, the Mendips and the Derbyshire Peak District. This study highlights three important observations; that the Pb found in modern British meat from these three areas is geogenic and shows no clear evidence of modern tetraethyl anthropogenic Pb contribution; that the generally excellent match between the biological samples and the ore field data, particularly for the Mendip and Welsh data, suggests that this technique might be used to provenance biological products to specific ore sites, under favourable conditions; and that modern systems reflect the same process of biosphere averaging that is analogous to cultural focusing in human archaeological studies that is the process of biological averaging leading to an homogenised isotope signature with increasing Pb concentration. - Highlights: • Lead (Pb) isotopes measured in modern British meat were geogenic in origin. • The match indicates that this technique may be used to provenance biological products. • There was no evidence for a contribution from modern anthropogenic Pb sources.

  20. Tracking Listeria monocytogenes contamination and virulence-associated characteristics in the ready-to-eat meat-based food products industry according to the hygiene level.

    Science.gov (United States)

    Henriques, A R; Gama, L T; Fraqueza, M J

    2017-02-02

    Listeria monocytogenes isolates collected from final products and food contact surfaces of 10 ready-to-eat meat-based food products (RTEMP) producing industries were analyzed to relate their virulence-associated characteristics and genetic profiles with the hygiene assessment of those industries. Together with sample collection, an audit was performed to evaluate the implemented food safety management system and to investigate the specific audit requisites more associated to the occurrence of those L. monocytogenes serogroups frequently related with human disease. L. monocytogenes was present in 18% of the samples. The isolates (n=62) were serogrouped and detection of virulence-associated genes inlA, inlB, inlC and inlJ, and also plcA, hlyA, actA and iap was done by multiplex PCR. After this initial characterization, selected isolates (n=31) were submitted to antibiotic resistance testing by the disk diffusion method for the currently most used human and veterinary antibiotics and resistance was low. These isolates were also subtyped by pulsed-field gel electrophoresis. Genotyping and serogrouping of L. monocytogenes isolates revealed a genetically diverse population. Our data indicate that contamination of final products does not seem to be uniquely related to the sampled food surfaces. The occurrence of those L. monocytogenes serogroups more commonly associated with human disease in industries with a high hygienic audit classification could be the result of a previous identification of the pathogen, with an enforcement of the hygiene program without recognizing the real source of contamination. This reinforces the importance of a conjoined diagnosis using audit data and microbiological testing. Food safety management systems of those industries need improvement, particularly in cleaning and sanitizing operations, analytical control, preventive maintenance, personal hygiene and root cause analysis. Copyright © 2016. Published by Elsevier B.V.

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

    OpenAIRE

    Sidorchuk, Roman

    2010-01-01

    This is a brief overview of the market of meat and meat products in Russia. Food products account for a significant portion of the costs residents of Russia. In 2000, these costs amount to more than 50% of all household expenditure. In this case the cost of meat and meat products 14.6% of all household expenditures. This shows how important place is the market of meat and meat products and its development prospects. Since the mid- sixties, then in the Soviet Union saw an increase in consumpti...

  2. Meet meat

    NARCIS (Netherlands)

    Bekker, Gerben A.; Tobi, Hilde; Fischer, Arnout R.H.

    2017-01-01

    In this cross-cultural study we investigated how study participants from China, Ethiopia and the Netherlands operationalize the concept of meat and to what extent cultured meat fits or does not fit into this operationalization. We argue that combining the conceptual approaches symbolic boundaries

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

    Institute of Scientific and Technical Information of China (English)

    王盼盼

    2009-01-01

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

  4. Meat (substitutes) comparing environmental impacts. A Case study comparing Quorn and pork

    NARCIS (Netherlands)

    Raats, Joep

    2007-01-01

    The production of food by humans is said to contribute significantly to environmental impacts. Especially meat is seen as part of the diet with a high environmental impact. Replacing this meat with meat substitutes could potentially change this environmen

  5. Meat Consumption Culture in Ethiopia.

    Science.gov (United States)

    Seleshe, Semeneh; Jo, Cheorun; Lee, Mooha

    2014-01-01

    The consumption of animal flesh food in Ethiopia has associated with cultural practices. Meat plays pivotal and vital parts in special occasions and its cultural symbolic weight is markedly greater than that accorded to most other food. Processing and cooking of poultry is a gender based duty and has socio-cultural roles. Ethiopians are dependent on limited types of animals for meats due to the taboo associated culturally. Moreover, the consumption of meat and meat products has a very tidy association with religious beliefs, and are influenced by religions. The main religions of Ethiopia have their own peculiar doctrines of setting the feeding habits and customs of their followers. They influence meat products consumption through dictating the source animals that should be used or not be used for food, and scheduling the days of the years in periodical permeation and restriction of consumptions which in turn influences the pattern of meat consumption in the country. In Ethiopia, a cow or an ox is commonly butchered for the sole purpose of selling within the community. In special occasions, people have a cultural ceremony of slaughtering cow or ox and sharing among the group, called Kircha, which is a very common option of the people in rural area where access of meat is challenging frequently.

  6. Sustainability and meat consumption: is reduction realistic?

    Directory of Open Access Journals (Sweden)

    Jantine Voordouw

    2013-10-01

    Full Text Available Meat is critical with respect to sustainability because meat products are among the most energy-intensive and ecologically burdensome foods. Empirical studies of the meat-consumption frequency of Dutch consumers show that, apart from meat-avoiders and meat-eaters, many people are meat-reducers that eat no meat at least one day per week. Meat-consumption frequencies provide empirical evidence for different modes of “flexitarianism,” including light, medium, and heavy flexitarians. In particular, the existence of heavy flexitarians suggests that the customary position of meat and other animal-based dietary products in the food hierarchy is not inviolable. To improve our understanding of meat reduction, cluster analysis adds information about differences across flexitarians. Given the enormous environmental impact of animal-protein consumption and the apparent sympathy of consumers for meat reduction, it is surprising that politicians and policy makers demonstrate little, if any, interest in strategies to reduce meat consumption and to encourage more sustainable eating practices.

  7. Survival and growth of epidemically successful and nonsuccessful Salmonella enterica clones after freezing and dehydration.

    Science.gov (United States)

    Müller, Karoline; Aabo, Søren; Birk, Tina; Mordhorst, Hanne; Bjarnadóttir, Björg; Agersø, Yvonne

    2012-03-01

    The spread of epidemically successful nontyphoidal Salmonella clones has been suggested as the most important cause of salmonellosis in industrialized countries. Factors leading to the emergence of success clones are largely unknown, but their ability to survive and grow after physical stress may contribute. During epidemiological studies, a mathematical model was developed that allowed estimation of a factor (q) accounting for the relative ability of Salmonella serovars with different antimicrobial resistances to survive in the food chain and cause human disease. Based on this q-factor, 26 Salmonella isolates were characterized as successful or nonsuccessful. We studied the survival and growth of stationary- and exponential-phase cells of these isolates after freezing for up to 336 days in minced meat. We also investigated survival and growth after dehydration at 10°C and 82% relative humidity (RH) and 25°C and 49% RH for 112 days. Stationary-phase cells were reduced by less than 1 log unit during 1 year of freezing, and growth was initiated with an average lag phase of 1.7 h. Survival was lower in exponentialphase cells, but lag phases tended to be shorter. High humidity and low temperature were less harmful to Salmonella than were low humidity and high temperature. Tolerance to adverse conditions was highest for Salmonella Infantis and one Salmonella Typhimurium U292 isolate and lowest for Salmonella Derby and one Salmonella Typhimurium DT170 isolate. Dehydration, in contrast to freezing, was differently tolerated by the Salmonella strains in this study, but tolerance to freezing and dehydration does not appear to contribute to the emergence of successful Salmonella clones.

  8. HACCP Principle in Yunnan University Dining Room Meat Food Security Applications%HACCP在云南高校食堂肉类食品安全保障中的研究

    Institute of Scientific and Technical Information of China (English)

    念笔辉; 王琼

    2013-01-01

      近年来,食品污染所引起的食品安全事件在不断发生,尤其是肉类食品在餐桌上的食用使得加强肉类食品安全变得更加重要。根据学生食堂肉类食品加工的特点,运用危害分析与关键控制点(HACCP)原理,确定原料采购及储存、预处理、烹饪、装盘和熟制品出售作为学生食堂肉类食品加工的关键控制点,建立危害控制措施,对确保高校食堂肉类食品的安全具有重要意义。%Abstract In recent years, Events involving food in safety caused by contaminated food are frequently occurring. Especially a lot of meat on the table to be used for foods that strengthen the food safety becomes more important. According to the student canteen meat food processing characteristics, using the hazard analysis and critical control point (HACCP) principle, determine the raw material purchasing and storage, pretreatment, cooking, loading disk and cooked products sold as a student canteen meat food processing key control point, the establishment of hazard control measures to ensure the safety of meat food dining room.

  9. A Study of Extensive Warning of Supply Chain Safety of Meat Food%肉类食品供应链安全的可拓预警分析

    Institute of Scientific and Technical Information of China (English)

    周莉莉; 刘佳宏; 姜屯华; 赵红艳; 李桥兴

    2016-01-01

    In order to effectively prevent from the risk and control the safety of meat food , and to improve the present situation of meat food safety , the key elements of meat food safety warning are determined as the first grade indexes , which are the supply chain quality of raw materials , production and processing , transportation and storage , quality of sales meat food , as well as market monitoring and management .A warning index system is also derived on the basis of supply chain of food security , and the classical do-main and the joint domain of the indexes determined .The extensive pre-warning model of the supply chain safety of meat food is proposed and the goal of food security achieved , which may be helpful for proposing the risk strategy of meat food safety by using the Extenic change methods .A modified example shows the feasibility of the method .%为了有效预防和控制肉类食品安全中存在的风险,改善肉类食品安全现状,以肉类食品的原料供应环节质量、生产加工、运输与储藏、销售肉类食品质量、市场监测与管理等一级指标作为食品安全预警的关键因素,建立基于供应链的食品安全预警指标体系。确定各类指标的经典域与节域,提出肉类食品供应链安全的可拓预警模型,实现食品安全预警的目标,为后续采用可拓变换方法提出规避肉类食品安全风险策略提供前期研究基础。文中的模拟案例验证了方法的可行性。

  10. THE IMPORTANCE OF BACTERIOCINS IN MEAT AND MEAT PRODUCTS

    OpenAIRE

    Serdaroğlu, Meltem; Meltem SAPANCI ÖZSÜMER

    2000-01-01

    There is an increasing consumer demand for food products which are free of chemical additives, reduced in salt and processed as little as possible. These minimally processed foods require special application to assure their microbiological safety. The use of microorganisms and enzymes for food preservatives is called biopreservation. The most important group of microorganisms with antimicrobial effect used in the production of foods is the lactic acid bacteria. In meats although lactic acid b...

  11. The water and land footprints of meat and milk production and consumption in Kenya: implications for sustainability and food security

    NARCIS (Netherlands)

    Bosire, Caroline

    2016-01-01

    Food consumption and production are increasingly becoming delinked due to enhanced agricultural productivity that has generated production surpluses in production areas and the globalization of trade. The environmental impact of food consumption is thus increasingly indirect, i.e. not immediately in

  12. Environmental footprints in the meat chain

    Science.gov (United States)

    Đekić, I.; Tomašević, I.

    2017-09-01

    The objective of this paper was to present environmental performance of the meat chain and highlight main environmental footprints. The meat sector is recognized as one of the leading polluting sectors in the food industry. The meat chain was analyzed from a five-link perspective introducing the following actors: farm(er)s, slaughterhouses, meat processors, customers and consumers. Meat production needs natural resources (water and energy) resulting in waste and waste water discharge. As an outcome it has a high influence on climate change in respect to global warming, acidification and eutrophication potentials and ozone depletion substances.

  13. Biogenic amines in meat and fermented meat products

    Directory of Open Access Journals (Sweden)

    Joanna Stadnik

    2010-09-01

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

  14. 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.

  15. Occurrence and characteristics of extended-spectrum β-lactamase (ESBL producing Enterobacteriaceae in food producing animals, minced meat and raw milk

    Directory of Open Access Journals (Sweden)

    Geser Nadine

    2012-03-01

    Full Text Available Abstract Background The impact of food animals as a possible reservoir for extended-spectrum beta-lactamase (ESBL producing Enterobacteriaceae, and the dissemination of such strains into the food production chain need to be assessed. In this study 334 fecal samples from pigs, cattle, chicken and sheep were investigated at slaughter. Additionally, 100 raw milk samples, representing bulk tank milk of 100 different dairy farms, 104 minced meat (pork and beef samples and 67 E. coli isolates from cattle E. coli mastitis were analyzed. Results As many as 15.3% of the porcine, 13.7% of the bovine, 8.6% of the sheep and 63.4% of the chicken fecal samples yielded ESBL producers after an enrichment step. In contrast, none of the minced meat, none of the bulk tank milk samples and only one of the mastitis milk samples contained ESBL producing strains. Of the total of 91 isolates, 89 were E. coli, one was Citrobacter youngae and one was Enterobacter cloacae. PCR analysis revealed that 78 isolates (85.7% produced CTX-M group 1 ESBLs while six isolates (6.6% produced CTX-M group 9 enzymes. Five detected ESBLs (5.5% belonged to the SHV group and 2 isolates (2.2% contained a TEM-type enzyme. A total of 27 CTX-M producers were additionally PCR-positive for TEM-beta-lactamase. The ESBL-encoding genes of 53 isolates were sequenced of which 34 produced CTX-M-1, 6 produced CTX-M-14, 5 produced CTX-M-15 and also 5 produced SHV-12. Two isolates produced TEM-52 and one isolate expressed a novel CTX-M group 1 ESBL, CTX-M-117. One isolate--aside from a CTX-M ESBL-- contained an additional novel TEM-type broad-spectrum beta-lactamase, TEM-186. Conclusions The relatively high rates of ESBL producers in food animals and the high genetic diversity among these isolates are worrisome and indicate an established reservoir in farm animals.

  16. Direct detection and identification of lactic acid bacteria in a food processing plant and in meat products using denaturing gradient gel electrophoresis.

    Science.gov (United States)

    Takahashi, Hajime; Kimura, Bon; Yoshikawa, Miwako; Gotou, Seitaro; Watanabe, Itaru; Fujii, Tateo

    2004-11-01

    We established a novel system using denaturing gradient gel electrophoresis (DGGE) to quickly identify bacteria known to be responsible for spoilage in meat processing plants and meat products. We extracted bacterial DNA from swabbed samples at various locations in the plant and from meat products and performed PCR amplification, targeting 16S rDNA from the dominant organisms. The amplification products were subjected to DGGE, and the contaminating bacteria in the meat products and the plant were analyzed. This analysis indicated that lactic acid bacteria and spoilage-causing bacteria are widely distributed within the meat processing plant. We developed molecular size markers to identify the dominant organisms obtained from the plant and meat products. The establishment of the present method allows quick and simple identification of bacteria causing the possible deterioration of products and contamination and thus permits constant monitoring of any harmful bacteria within meat processing plants.

  17. Control of Thermal Meat Processing

    Science.gov (United States)

    Griffis, Carl L.; Osaili, Tareq M.

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

  18. Genetics of Poultry Meat Production in Organic Systems

    DEFF Research Database (Denmark)

    Sørensen, Poul

    2012-01-01

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

  19. Identification of meat spoilage gene biomarkers in Pseudomonas putida using gene profiling

    OpenAIRE

    Mohareb, Fady R; Iriondo, Maite; Doulgeraki, Agapi I.; Van Hoek, Angela; Aarts, Henk; Cauchi, Michael; Nychas, George-John E.

    2015-01-01

    While current food science research mainly focuses on microbial changes in food products that lead to foodborne illnesses, meat spoilage remains as an unsolved problem for the meat industry. This can result in important economic losses, food waste and loss of consumer confidence in the meat market. Gram-negative bacteria involved in meat spoilage are aerobes or facultative anaerobes. These represent the group with the greatest meat spoilage potential, where Pseudomonas tend to dominate the mi...

  20. Identification of meat spoilage gene biomarkers in Pseudomonas putida using gene profiling

    OpenAIRE

    Mohareb, Fady R.; Iriondo, Maite; Doulgeraki, Agapi I.; Hoek, Angela van; Aarts, Henk; Cauchi, Michael; Nychas, George-John E.

    2015-01-01

    While current food science research mainly focuses on microbial changes in food products that lead to foodborne illnesses, meat spoilage remains as an unsolved problem for the meat industry. This can result in important economic losses, food waste and loss of consumer confidence in the meat market. Gram-negative bacteria involved in meat spoilage are aerobes or facultative anaerobes. These represent the group with the greatest meat spoilage potential, where Pseudomonas tend to dominate the mi...

  1. Onion dehydration: a review.

    Science.gov (United States)

    Mitra, Jayeeta; Shrivastava, S L; Rao, P S

    2012-06-01

    Onion (Allium cepa), a very commonly used vegetable, ranks third in the world production of major vegetables. Apart from imparting a delicious taste and flavour due to its pungency in many culinary preparations, it serves several medicinal purposes also. Processing and preservation of onion by suitable means is a major thrust area since a long time. The various kinds of treatments followed for dehydration of onion such as convective air drying, solar drying, fluidized bed drying, vacuum microwave drying, infrared drying and osmotic drying are reviewed here. These techniques are mainly used for preservation and value addition of onion. Several researchers have tried for decades to model the drying kinetics and quality parameters, which are also compiled here briefly.

  2. Food Poisoning

    Science.gov (United States)

    ... liver disease or AIDS — or receiving chemotherapy or radiation therapy for cancer reduces your immune response. Complications The most common serious complication of food poisoning is dehydration — a severe loss of water and ...

  3. Natural gas dehydration by desiccant materials

    Directory of Open Access Journals (Sweden)

    Hassan A.A. Farag

    2011-12-01

    Increasing water vapor concentration in inlet feed gas leads to a marked decrease in dehydration efficiency. As expected, a higher inlet flow rate of natural gas decrease dehydration efficiency. Increasing feed pressure leads to higher dehydration efficiency.

  4. 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.

  5. 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...

  6. Dehydration and endurance performance in competitive athletes.

    Science.gov (United States)

    Goulet, Eric D B

    2012-11-01

    The field of research examining the link between dehydration and endurance performance is at the dawn of a new era. This article reviews the latest findings describing the relationship between exercise-induced dehydration and endurance performance and provides the knowledge necessary for competitive, endurance-trained athletes to develop a winning hydration strategy. Acute, pre-exercise body weight loss at or above 3% may decrease subsequent endurance performance. Therefore, endurance athletes should strive to start exercise well hydrated, which can be achieved by keeping thirst sensation low and urine color pale and drinking approximately 5-10 mL/kg body weight of water 2 h before exercise. During exercise lasting 1 h or less, dehydration does not decrease endurance performance, but athletes are encouraged to mouth-rinse with sports drinks. During exercise lasting longer than 1 h, in which fluid is readily available, drinking according to the dictates of thirst maximizes endurance performance. In athletes whose thirst sensation is untrustworthy or when external factors such as psychological stress or repeated food intake may blunt thirst sensation, it is recommended to program fluid intake to maintain exercise-induced body weight loss around 2% to 3%.

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

    Directory of Open Access Journals (Sweden)

    Kostova Sandra

    2008-11-01

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

  8. Creation of Food Safety System for Whole Meat Industry Chain%肉食品全产业链安全生产技术体系构建

    Institute of Scientific and Technical Information of China (English)

    张志刚

    2013-01-01

    近年来,食品安全事件不断发生,严重损害消费者对食品安全的信任.为了提高食品质量安全水平,尤其是肉食品安全,按照“从源头到餐桌”食品安全科学理念和要求,本文阐述如何构建包括从饲料生产、养殖、屠宰加工、流通和产品溯源等环节的肉食品安全生产体系,以建立肉食品全产业链安全生产技术体系.通过构建该体系,以确保肉食品的质量与安全.%In recent years,successive ourbreaks of food safety incidents have seriously damaged consumers' confidence and trust in food safety.Thus,it is high time to improve standards of food safety and quality,especially for meat products.In line with the scientific concept and requiements of food safety from farm to table,this paper elaborates how to creat a food safety system for the whole meat industry chain involving feed production,animal farming,slaughtering,processing,circulation and product tracing to ensure food quality and safety.

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

    OpenAIRE

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

    2012-01-01

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

  10. Rapid detection of Staphylococcus aureus in dairy and meat foods by combination of capture with silica-coated magnetic nanoparticles and thermophilic helicase-dependent isothermal amplification.

    Science.gov (United States)

    Chen, Xingxing; Wu, Xiaoli; Gan, Min; Xu, Feng; He, Lihua; Yang, Dong; Xu, Hengyi; Shah, Nagendra P; Wei, Hua

    2015-03-01

    Staphylococcus aureus is one of the main pathogens in dairy and meat products; therefore, developing a highly sensitive and rapid method for its detection is necessary. In this study, a quantitative detection method for Staph. aureus was developed using silica-coated magnetic nanoparticles and thermophilic helicase-dependent isothermal amplification. First, genomic DNA was extracted from lysed bacteria using silica-coated magnetic nanoparticles and amplified using thermophilic helicase-dependent isothermal amplification. After adding the nucleic-acid dye SYBR Green I to the amplicons, the fluorescence intensity was observed using a UV lamp or recorded using a fluorescence spectrophotometer. This detection system had a detection limit of 5×10(0) cfu/mL in pure culture and milk-powder samples and 5×10(1) cfu/mL in pork samples using a UV light in less than 2h. In addition, a good linear relationship was obtained between fluorescence intensity and bacterial concentrations ranging from 10(2) to 10(4) cfu/mL under optimal conditions. Furthermore, the results from contaminated milk powder and pork samples suggested that the detection system could be used for the quantitative analysis of Staph. aureus and applied potentially to the food industry for the detection of this pathogen.

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

    Science.gov (United States)

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

    2013-05-01

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

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

    DEFF Research Database (Denmark)

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

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

  13. Replacement of meat and dairy by plant-derived foods : estimated effects on land use, iron and SFA intakes in young Dutch adult females

    NARCIS (Netherlands)

    Temme, Elisabeth H. M.; van der Voet, Hilko; Thissen, Jac T. N. M.; Verkaik-Kloosterman, Janneke; van Donkersgoed, Gerda; Nonhebel, Sanderine

    2013-01-01

    Objective: Reduction in the current high levels of meat and dairy consumption may contribute to environmental as well as human health. Since meat is a major source of Fe, effects on Fe intake need to be evaluated, especially in groups vulnerable to negative Fe status. In the present study we

  14. Traditional Male Circumcision: Ways to Prevent Deaths Due to Dehydration.

    Science.gov (United States)

    Douglas, Mbuyiselo; Maluleke, Thelmah Xavela

    2016-02-01

    Deaths of initiates occurring in the circumcision initiation schools are preventable. Current studies list dehydration as one of the underlying causes of deaths among traditional male circumcision initiates in the Eastern Cape, a province in South Africa, but ways to prevent dehydration in the initiation schools have not been adequately explored. The goals of this study were to (a) explore the underlying determinants of dehydration among initiates aged from 12 to 18 years in the traditional male circumcision initiation schools and (b) determine knowledge of participants on the actions to be taken to prevent dehydration. The study was conducted at Libode, a rural area falling under Nyandeni municipality. A simple random sampling was used to select three focus group discussions with 36 circumcised boys. A purposive sampling was used to select 10 key informants who were matured and experienced people with knowledge of traditional practices and responsible positions in the communities. The research findings indicate that the practice has been neglected to inexperienced, unskillful, and abusive traditional attendants. The overall themes collated included traditional reasons for water restriction, imbalanced food nutrients given to initiates, poor environmental conditions in the initiation hut, and actions that should be taken to prevent dehydration. This article concludes with discussion and recommendation of ways to prevent dehydration of initiates in the form of a comprehensive circumcision health promotion program.

  15. Competitiveness of the EU poultry meat sector

    NARCIS (Netherlands)

    Horne, van P.L.M.; Bondt, N.

    2013-01-01

    EU poultry meat producers have to comply with legislation on environmental protection, animal welfare and food safety. This legislation has increased the production costs of poultry meat. At the same time the EU is negotiating with other countries or groups of countries to liberalise trade in agricu

  16. Thermal dehydration kinetics of phosphogypsum

    National Research Council Canada - National Science Library

    López, F. A; Tayibi, H; García-Díaz, I; Alguacil, F. J

    2015-01-01

    Phsophogypsum is a by-product from the processing phosphate rock. Before the use of it in cement industry such as setting regulator is necessary a study of dehydration reaction of phosphogypsum to avoid the false setting during the milling...

  17. Development of food preservation and processing techniques by radiation - Studies on the safety and consumer acceptance of gamma irradiated meats

    Energy Technology Data Exchange (ETDEWEB)

    Kang, Il Jun; Lee, Young Jin; Lee, Young Sook; Kim, Ha Kyung [Hallym University, Chunchon (Korea)

    2000-04-01

    Gamma irradiation was applied to chickens for evaluation of their possible genotoxicity, acute toxicity, four-week oral toxicity and nutritional safety. The results were negative in the bacterial reversion assay with S. typhimurium TA98, TA100, TA1535, TA1537. Clastogenic effects of the irradiated samples tested were not shown in vivo mouse micronucleus assay and in chromosomal aberration tests with CHL cells. In an acute toxicity test, the maximal dose of 5,000 mg/kg did not change any toxic parameter examined in this study. In four-week oral toxicity study, appearance, behavior, mortality, food and water consumption of mouse of treated groups were not affected during the experimental periods(four-weeks). In urine analysis, in hematological examination as well as in serum biochemical experiment, no significant differences were found between the control and treatment groups. Although minor changes in some hematological and biochemical parameters were observed, they were in the normal range and were not dose dependent. In nutritional safety, the proximate composition of foods were not significantly changed by irradiation dose. No significant difference in the components of fatty acids were observed by gamma irradiation. In general, the amount of released free amino acid was not significantly changed by gamma irradiation. There was no difference in total amino acid content between non irradiated and irradiated samples. The SDS electrophoresis patterns of samples were not significantly different between nonirradiated and irradiated samples. The major mineral compositions of chicken were phosphorus, potassium, sodium, magnesium. The content of mineral was not significantly changed by gamma irradiation. 58 refs., 11 figs., 16 tabs. (Author)

  18. 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...

  19. Novel trends in development of dietary fiber rich meat products—a critical review

    OpenAIRE

    Mehta, Nitin; Ahlawat, S. S.; Sharma, D. P.; Dabur, R. S.

    2013-01-01

    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 c...

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

    Science.gov (United States)

    Sakata, Ryoichi

    2010-09-01

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

  1. A method to isolate bacterial communities and characterize ecosystems from food products: Validation and utilization in as a reproducible chicken meat model.

    Science.gov (United States)

    Rouger, Amélie; Remenant, Benoit; Prévost, Hervé; Zagorec, Monique

    2017-04-17

    Influenced by production and storage processes and by seasonal changes the diversity of meat products microbiota can be very variable. Because microbiotas influence meat quality and safety, characterizing and understanding their dynamics during processing and storage is important for proposing innovative and efficient storage conditions. Challenge tests are usually performed using meat from the same batch, inoculated at high levels with one or few strains. Such experiments do not reflect the true microbial situation, and the global ecosystem is not taken into account. Our purpose was to constitute live stocks of chicken meat microbiotas to create standard and reproducible ecosystems. We searched for the best method to collect contaminating bacterial communities from chicken cuts to store as frozen aliquots. We tested several methods to extract DNA of these stored communities for subsequent PCR amplification. We determined the best moment to collect bacteria in sufficient amounts during the product shelf life. Results showed that the rinsing method associated to the use of Mobio DNA extraction kit was the most reliable method to collect bacteria and obtain DNA for subsequent PCR amplification. Then, 23 different chicken meat microbiotas were collected using this procedure. Microbiota aliquots were stored at -80°C without important loss of viability. Their characterization by cultural methods confirmed the large variability (richness and abundance) of bacterial communities present on chicken cuts. Four of these bacterial communities were used to estimate their ability to regrow on meat matrices. Challenge tests performed on sterile matrices showed that these microbiotas were successfully inoculated and could overgrow the natural microbiota of chicken meat. They can therefore be used for performing reproducible challenge tests mimicking a true meat ecosystem and enabling the possibility to test the influence of various processing or storage conditions on complex meat

  2. 活性蛋白肉在速冻调理食品中的应用技术研究%Study on application of active protein meat alternatives in quick-frozen prepared food

    Institute of Scientific and Technical Information of China (English)

    尚丹; 史九根

    2015-01-01

    将大豆分离蛋白制备成蛋白肉并在各类含馅类速冻调理食品中使用。首先是利用大豆分离蛋白和胶凝剂制备活性蛋白肉,以蛋白肉为原料添加在各种调理食品中。以速冻饺子、鸡肉丸为例,代替10%、15%、20%、30%猪肉的蛋白肉,结果显示,在猪肉饺子中添加10%的活性蛋白肉产品口感更好,咀嚼感更强;另活性蛋白肉的添加有效吸收了饺子馅料在包制、成型和储存过程中析出的水分等液体汤料,从而降低了饺子皮的破皮率,提高饺子出品率;在鸡肉丸中加入5%、10%、15%、20%的蛋白肉,添加的鸡胸肉比例相应减少,结果显示,鸡肉丸中加入5%的活性蛋白肉和不添加蛋白肉的产品口感和质构接近,但在煮制过程中,添加活性蛋白肉的鸡肉丸出油少,保油效果更好。%Soy protein isolate was made into protein meat alternatives. And they were used in vari⁃ous quick-frozen food containing stuffing. Firstly soy protein isolate and gelling agent were used to pre⁃pare active protein meat alternatives. Protein meat alternatives were taken as material to add in all kinds of prepared food. Quick -frozen dumplings and chicken meatballs were taken as examples, replacing 10%, 15%, 20% and 30% pork with protein meat alternatives. The results showed that when the pork dumplings added with 10% active protein meat alternatives, the taste and crunch would be better. Be⁃sides the addition of active protein meat alternatives could efficiently absorb the water and soup separating from stuffing during making, shaping and storage process. Therefore the broken rate of dumpling wrapper decreased, and the output rate increased. The chicken meatballs were added with 5%, 10%, 15% and 20% protein meat alternatives, respectively. The addition proportion of chicken breast reduced corre⁃spondingly. The results showed that the chicken meatballs added with 5% protein meat

  3. HPLC Determination of Synthetic Colorants in Meat Food%高效液相色谱法测定动物性食品中合成色素

    Institute of Scientific and Technical Information of China (English)

    沈坚; 傅晓; 潘旭; 王全林

    2011-01-01

    提出了高效液相色谱-二极管阵列检测器测定动物性食品中8种合成色素柠檬黄、苋菜红、胭脂红、日落黄、诱惑红、红色2G、偶氮玉红和赤藓红的方法.样品经4 mol·L-1碳酰二胺-甲醇(1+1)溶液提取后,依次用基质分散固相萃取和自制的聚酰胺固相萃取柱净化、富集.以XDB-C18色谱柱(250 mm×4.6 mm,5 μm)为固定相,用0.01 mol·L-1乙酸钠和甲醇-乙腈(1+1)溶液作流动相梯度洗脱,在各色素最大吸收波长下进行了定量检测和吸收光谱确证.8种合成色素在25 min内完全分离,8种合成色素的质量浓度均在0.05~50.0 mg·L-1范围内与其峰面积呈线性关系,方法检出限(3S/N)在0.02~0.1 mg·kg-1之间.方法用于3种动物性食品(腊肠、蟹肉棒和熟制虾)中合成色素的测定,所得加标回收率在86.3%~98.8%之间,相对标准偏差(n=6)在1.2%~4.4%之间.%A method for the determination of 8 kinds of synthetic colorants, including tartrazine, amaranth,ponceau 4R, sunset yellow, allura red, red 2G, carmoisine and erythrosine in meat food by HPLC with diode array detector (DAD) was proposed. The sample was extracted with a mixed solution of 4 mol· L-1 urea solution and methanol (1 + 1), and the extract was purified and enriched successively by matrix dispersive SPE and the self-made polyamide SPE eolunms. The eluate obtained were separated on XDB-C18 column (250 mm×4. 6 mm, 5 μm), using a mixture of 0.01 mol· L-1 NaOAc solution and acetonitrile-methanol (1 +1) in different mixing ratios as mobile phase in the gradient elution. Quantitative analysis was performed by determining at the absorption maximum of the synthetic colorants, and qualitative analysis was performed with their specific absorption spectra. Eight synthetic colorants were completely separated within 25 min. Linear relationships between values of peak areas and mass concentration of the 8 synthetic colorants were kept in the same range of 0. 05- 50. 0

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

    Science.gov (United States)

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

    2016-01-01

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

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

    Science.gov (United States)

    Leroy, Frédéric; Degreef, Filip

    2015-11-01

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

  6. Food-borne pathogens in meat and aquatic products in Jiangsu province,2008-2009%江苏省2008-2009年肉类和水产品食源性致病菌监测

    Institute of Scientific and Technical Information of China (English)

    王燕梅; 乔昕; 符晓梅; 沈赟; 袁宝君; 戴月

    2011-01-01

    Objective To know the contamination situation of food-borne pathogens in meat and aquatic products in Jiangsu province. Methods According to GB/T 4789 examination method,990 meat and aquatic products from 13 cities in Jiangsu province were detected for Salmonella, Listeria monocytogens , Vibrio parahaemolyticus , Campylobacter jejuni , and Escherichia coli O157. Results Among the samples, 161 bacteria strains were isolated with an overall positive rate of 16. 26%. The detection rate of the pathogens for raw meat,cooked meat,frozen aquatic food,and raw aquatic products were 26. 32% ,7.37%, 17.78%, and 14. 78%, respectively. Food products from Taizhou city had the highest positive rate of food-born pathogens,followed by Nanjing and Yangzhou city. Positive rate of foods from wholesale markets was 22. 92% and that of from supermarkets and stores was 15.37% ,and 6. 76% from restaurants. Conclusion There existed food-borne pathogen contamination in meat and aquatic products in Jiangsu province. The intake of cooked meat and raw aquatic food without heating is more likey to cause food-borne diseases.%目的 了解江苏省肉类和水产品中食源性致病菌的污染状况.方法 按照GB/T 4789方法对采自江苏省13个市的肉类和水产品共计990份进行沙门氏菌、单增李斯特菌、大肠埃希菌O157、弯曲菌和副溶血性弧菌检测.结果 990份肉类和水产品中共检出致病菌161株,总检出率为16.26%,生肉类、熟肉类食品、鲜冻水产品、生食水产品检出率分别为26.32%、7.37%、17.78%、14.78%;不同地区样品中,泰州市食源性致病菌总检出率最高,为37.97%,其次为南京市和扬州市;采自农贸批发市场、超市和商店、饭店和食堂的样品中食源性致病菌检出率分别为22.99%、15.37%、6.76%.结论 江苏省肉类和水产品中食源性致病菌污染比较严重,熟肉制品和生食水产品直接入口,可能导致较高的食源性疾病风险.

  7. Responsible Effects for Sensory Character of Meat Products

    OpenAIRE

    BAŽANTOVÁ, Eva

    2011-01-01

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

  8. Meat content of cultured mussels (Mytilus edulis) in relation to food supply, eutrophication, and suspended matter concentration in the Dutch Wadden Sea

    National Research Council Canada - National Science Library

    Craeymeersch, J; van Stralen, M.l; Bult, T

    2001-01-01

    .... We analysed long-term data sets (from 1952 onwards) on the meat content of cultured mussels, primary production, chlorophyll concentrations, and suspended matter concentration in the dutch Wadden Sea...

  9. Evaluation of lactic acid bacterium fermentation products and food-grade chemicals to control Listeria monocytogenes in blue crab (Callinectes sapidus) meat.

    Science.gov (United States)

    Degnan, A J; Kaspar, C W; Otwell, W S; Tamplin, M L; Luchansky, J B

    1994-01-01

    Fresh blue crab (Callinectes sapidus) meat was obtained from retail markets in Florida and sampled for viable Listeria monocytogenes. The pathogen was found in crabmeat in three of four different lots tested by enrichment and at levels of 75 CFU/g in one of the same four lots by direct plating. Next, crabmeat was steam sterilized, inoculated with a three-strain mixture of L. monocytogenes (ca. 5.5 log10 CFU/g), washed with various lactic acid bacterium fermentation products (2,000 to 20,000 arbitrary units [AU]/ml of wash) or food-grade chemicals (0.25 to 4 M), and stored at 4 degrees C. Counts of the pathogen remained relatively constant in control samples during storage for 6 days, whereas in crabmeat washed with Perlac 1911 or MicroGard (10,000 to 20,000 AU), numbers initially decreased (0.5 to 1.0 log10 unit/g) but recovered to original levels within 6 days. Numbers of L. monocytogenes cells decreased 1.5 to 2.7 log10 units/g of crabmeat within 0.04 day when washed with 10,000 to 20,000 AU of Alta 2341, enterocin 1083, or Nisin per ml. Thereafter, counts increased 0.5 to 1.6 log10 units within 6 days. After washing with food-grade chemicals, modest reductions (0.4 to 0.8 log10 unit/g) were observed with sodium acetate (4 M), sodium diacetate (0.5 or 1 M), sodium lactate (1 M), or sodium nitrite (1.5 M). However, Listeria counts in crabmeat washed with 2 M sodium diacetate decreased 2.6 log10 units/g within 6 days. In addition, trisodium phosphate reduced L. monocytogenes counts from 1.7 (0.25 M) to > 4.6 (1 M) log10 units/g within 6 days.(ABSTRACT TRUNCATED AT 250 WORDS) PMID:7944362

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

    OpenAIRE

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

    2016-01-01

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

  11. Consumer acceptance and appropriateness of meat substitutes in a meal context

    NARCIS (Netherlands)

    Elzerman, J.E.; Hoek, A.C.; Boekel, van M.A.J.S.; Luning, P.A.

    2011-01-01

    The replacement of meat by meat substitutes could help to reduce the environmental burden of our food production systems. However, the acceptance of most meat substitutes is still low. This study investigated the role of meal context on the acceptance of meat substitutes. In a central location test

  12. 21 CFR 133.168 - Pasteurized blended cheese with fruits, vegetables, or meats.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized blended cheese with fruits, vegetables... fruits, vegetables, or meats. (a) Pasteurized blended cheese with fruits, vegetables, or meats, or... vegetable; any properly prepared cooked or canned meat. (3) When the added fruits, vegetables, or meats...

  13. Functional and technological potential of dehydrated Phaseolus vulgaris L. flours.

    Science.gov (United States)

    Ramírez-Jiménez, A K; Reynoso-Camacho, R; Mendoza-Díaz, S; Loarca-Piña, G

    2014-10-15

    The effect of cooking followed by dehydration was evaluated on the bioactive composition, antioxidant activity and technological properties of two varieties (Negro 8025 and Bayo Madero) of common beans. Quercetin, rutin, and phenolic acids were the most abundant phenolics found. Cooking processes resulted in decreased values of some phenolic compounds and antioxidant capacity. A subsequent dehydration increased TEAC values, resistant starch content and decreased starch digestibility. Oligosaccharides and dietary fibre were preserved in both treatments. Variety had a strong impact on phytochemical profile, being Negro 8025 that exhibited the highest content of most of the compounds assessed. Water absorption index (WAI) and oil absorption capacity (OAC) were determined in order to measure technological suitability. Dehydration produced flours with stable WAI and low oil pick up. The results suggest that the flours of Negro 8025 beans have a good potential to be considered as functional ingredient for healthy food products. Copyright © 2014 Elsevier Ltd. All rights reserved.

  14. Physiologic basis for understanding quantitative dehydration assessment.

    Science.gov (United States)

    Cheuvront, Samuel N; Kenefick, Robert W; Charkoudian, Nisha; Sawka, Michael N

    2013-03-01

    Dehydration (body water deficit) is a physiologic state that can have profound implications for human health and performance. Unfortunately, dehydration can be difficult to assess, and there is no single, universal gold standard for decision making. In this article, we review the physiologic basis for understanding quantitative dehydration assessment. We highlight how phenomenologic interpretations of dehydration depend critically on the type (dehydration compared with volume depletion) and magnitude (moderate compared with severe) of dehydration, which in turn influence the osmotic (plasma osmolality) and blood volume-dependent compensatory thresholds for antidiuretic and thirst responses. In particular, we review new findings regarding the biological variation in osmotic responses to dehydration and discuss how this variation can help provide a quantitative and clinically relevant link between the physiology and phenomenology of dehydration. Practical measures with empirical thresholds are provided as a starting point for improving the practice of dehydration assessment.

  15. Iron, Meat and Health

    Directory of Open Access Journals (Sweden)

    Catherine Geissler

    2011-02-01

    Full Text Available This article is a summary of the publication “Iron and Health” by the Scientific Advisory Committee on Nutrition (SACN to the U.K. Government (2010, which reviews the dietary intake of iron and the impact of different dietary patterns on the nutritional and health status of the U.K. population. It concludes that several uncertainties make it difficult to determine dose-response relationships or to confidently characterize the risks associated with iron deficiency or excess. The publication makes several recommendations concerning iron intakes from food, including meat, and from supplements, as well as recommendations for further research.

  16. Using Dehydrated Vegetables in Some Brown Bread Types

    Directory of Open Access Journals (Sweden)

    Simona Man

    2013-11-01

    Full Text Available Normal 0 false false false MicrosoftInternetExplorer4 Expanding the range of bakery products in terms of producing supplemented or dietetic products has been an increasingly important trend in contemporary baking. Bakery products as basic and popular food, could be used in the prevention of nutritive deficiencies of many important nutrients, by supplementing the products with biologically valuable ingredients. Such ingredients are dehydrated vegetables in the form of powder. For establishing the bread quality, a special importance shows it’s chemical composition, because the substances that enter in it’s constitution serve to obtaining the energy necessary to the human body. Beside the chemical composition, the bread quality and alimentary use, respectively, depends a large measure on a series of signs: flavor and taste, external appearance, crumb porosity and texture, breads’ volume. This paper belongs to a more complex study, which aims are obtaining some bread assortments with high nutritional value, and improving their sensorial and rheological features, by adding dehydrated vegetables at different levels 4% potato flakes, 2% dehydrated onion, 0.5% dehydrated garlic and 2% dehydrated leek.

  17. Food additives

    Science.gov (United States)

    ... other nutrients. Examples of commonly fortified foods are flour, cereal, margarine, and milk. This helps make up ... and nitrites in hot dogs and other processed meat products Sulfites in beer, wine, and packaged vegetables ...

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

    Directory of Open Access Journals (Sweden)

    Anita Spychaj

    2009-06-01

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

  19. 肉类食品行业上市公司的绩效分析与建议%Study on Performance of Meat Food Industry Companies in China and Its Enlightenment

    Institute of Scientific and Technical Information of China (English)

    王有鸿; 费威; 高晓男

    2011-01-01

    我国肉类食品行业发展迅速。我们选取河南双汇投资发展股份有限公司、四川高金食品股份有限公司等8家上市公司,结合2008年-2010年财务报表数据,通过因子分析这些公司的市场绩效得分及其排名,针对我国肉类食品行业企业的未来发展和食品质量安全问题,认为我国肉类食品行业应以食品质量安全保障为生产经营的第一前提,加强并发挥核心企业的能力,建立利益一体化的供应链合作伙伴关系,建立先进的信息系统,发展信息化产业经营管理。%This paper chooses a few typical companies of meat food industry, and uses the financial report data from 2008 to 2010 to analyze the market performance score and ranking by the factor analysis, and summari- zes the key factors that affect the companies development. It provides some propositions such as taking the food quality safety insurance as the first premise of production and operation, enhancing the core enterprises ability, building the supply chain partnership with the integrated benefit and the advanced information system, and devel- oping the management and administration of the informatization for the enterprises development of the meat food industry in the future based on this and the enlightment from the event of the Henan Shuanghui 'lean meat powder'.

  20. Dongpo Meat

    Institute of Scientific and Technical Information of China (English)

    1996-01-01

    Su Dongpo (1037-1101), a famous literary figure of the Song Dynasty (960-1279), was fond of pork braised in brown sauce. He liked it so much that he wrote a poem about how to cook the dish. When Su took the post of Hangzhou Prefecture chief in 1089, he organized laborers to dredge the West Lake, store water and irrigate the fields. The locals, knowing that Su liked to eat meat, presented him with gifts of pork to show their gratitude for his good service. Soon, Su had so much pork that he did not know what to do with it He

  1. Dehydration: physiology, assessment, and performance effects.

    Science.gov (United States)

    Cheuvront, Samuel N; Kenefick, Robert W

    2014-01-01

    This article provides a comprehensive review of dehydration assessment and presents a unique evaluation of the dehydration and performance literature. The importance of osmolality and volume are emphasized when discussing the physiology, assessment, and performance effects of dehydration. The underappreciated physiologic distinction between a loss of hypo-osmotic body water (intracellular dehydration) and an iso-osmotic loss of body water (extracellular dehydration) is presented and argued as the single most essential aspect of dehydration assessment. The importance of diagnostic and biological variation analyses to dehydration assessment methods is reviewed and their use in gauging the true potential of any dehydration assessment method highlighted. The necessity for establishing proper baselines is discussed, as is the magnitude of dehydration required to elicit reliable and detectable osmotic or volume-mediated compensatory physiologic responses. The discussion of physiologic responses further helps inform and explain our analysis of the literature suggesting a ≥ 2% dehydration threshold for impaired endurance exercise performance mediated by volume loss. In contrast, no clear threshold or plausible mechanism(s) support the marginal, but potentially important, impairment in strength, and power observed with dehydration. Similarly, the potential for dehydration to impair cognition appears small and related primarily to distraction or discomfort. The impact of dehydration on any particular sport skill or task is therefore likely dependent upon the makeup of the task itself (e.g., endurance, strength, cognitive, and motor skill).

  2. 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.

  3. 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.

  4. Safe poultry meat production in the next century

    NARCIS (Netherlands)

    Mulder, R.W.A.W.

    1997-01-01

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

  5. Safe poultry meat production in the next century

    NARCIS (Netherlands)

    Mulder, R.W.A.W.

    1997-01-01

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

  6. In situ dehydration of yugawaralite

    DEFF Research Database (Denmark)

    Artioli, G.; Ståhl, Kenny; Cruciani, G.;

    2001-01-01

    The structural response of the natural zeolite yugawaralite (CaAl2Si6O16. 4H(2)O) upon thermally induced dehydration has been studied by Rietveld analysis of temperature-resolved powder diffraction data collected in situ in the temperature range 315-791 K using synchrotron radiation. The room-tem...

  7. Meat and masculinity in the Norwegian Armed Forces.

    Science.gov (United States)

    Kildal, Charlotte Lilleby; Syse, Karen Lykke

    2017-05-01

    In 2013, the Norwegian Armed Forces decided to introduce a meat reduction scheme in its military mess halls, for both health reasons and environmental concerns. This article explores Norwegian soldiers' reactions to the introduction of Meat free Monday, and their attitudes towards reducing meat consumption. As of yet, Meat free Monday has not been implemented due to both structural and contextual challenges. We explore both the process and potential of the Norwegian military's Meat free Monday initiative to promote sustainable and climate friendly diets. We found significant barriers preventing the military from implementing Meat free Monday. The main reason behind the resistance to reduce meat consumption among Norwegian soldiers was meat's associations with protein, masculinity and comfort. Our results underline the importance of acknowledging the social and cultural role of food. The study is qualitative and uses focus group interviews as its main methodology. Copyright © 2017 Elsevier Ltd. All rights reserved.

  8. High pressure processing of meat

    DEFF Research Database (Denmark)

    Grossi, Alberto; Christensen, Mette; Ertbjerg, Per

    in the myofibrillar protein pattern and HP-induced change in activity of cathepsin B and L were investigated. Results: In this study we showed that HP treatment of pork meat emulsion, ranging from 0.1 to 800 MPa, induced protein gel formation as shown by the increased Young’s modulus (Fig.1). Analysis of SDS...... the rheological properties of pork meat batters by inducing formation of protein gels. HP induced protein gels are suggested to be formed by high molecular weight myofibrillar protein aggregates and by peptides formed by lysosomal enzyme-induced cleavage of myofibrillar proteins. Perspectives: The data presented......Abstract Background: The research of high pressure (HP) processing of meat based foods needs to address how pressure affects protein interactions, aggregation and/or gelation. The understanding of the gel forming properties of myofibrillar components is fundamental for the development of muscle...

  9. 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.

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

    Science.gov (United States)

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

    2016-10-01

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

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

    Science.gov (United States)

    Babji, A S; Mohdyusof, S

    1995-03-01

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

  12. 9 CFR 327.21 - Inspection procedures for chilled fresh and frozen boneless manufacturing meat.

    Science.gov (United States)

    2010-01-01

    ... fresh and frozen boneless manufacturing meat. 327.21 Section 327.21 Animals and Animal Products FOOD... manufacturing of meat food products. As used in this section, the term “frozen” includes “chilled fresh,” and....21 Inspection procedures for chilled fresh and frozen boneless manufacturing meat. (a)...

  13. Association Between Meat and Meat-Alternative Consumption and Iron Stores in Early Childhood.

    Science.gov (United States)

    Cox, Kelly Anne; Parkin, Patricia C; Anderson, Laura N; Chen, Yang; Birken, Catherine S; Maguire, Jonathon L; Macarthur, Colin; Borkhoff, Cornelia M

    To prevent iron deficiency, 2014 Canadian recommendations for healthy term infants from 6 to 24 months recommend iron-rich complementary foods such as meat and meat alternatives 2 or more times a day. The purpose of our study was to evaluate the association between meat and meat-alternative consumption and iron status in young children and the association between red meat consumption and iron status among children meeting recommendations. Healthy children aged 12 to 36 months were recruited. A cross-sectional study was conducted. Meat and meat-alternative consumption was measured using the NutriSTEP questionnaire. Adjusted multivariable regression analyses were used to evaluate an association between meat consumption and serum ferritin, and iron deficiency (serum ferritin deficiency (odds ratio 0.97, 95% confidence interval 0.94, 0.99, P = .03). Associations between red meat consumption and iron status were not statistically significant. Statistically significant covariates associated with increased odds of iron deficiency included longer breast-feeding duration, daily cow's milk intake of >2 cups, and a higher body mass index z score. Daily cow's milk intake of >2 cups, longer breast-feeding duration, and a higher body mass index z score were modifiable risk factors associated with iron deficiency. Eating meat according to recommendations may be a promising additional target for the prevention of iron deficiency in early childhood. Copyright © 2016 Academic Pediatric Association. Published by Elsevier Inc. All rights reserved.

  14. In vitro meat: A future animal-free harvest.

    Science.gov (United States)

    Bhat, Zuhaib Fayaz; Kumar, Sunil; Bhat, Hina Fayaz

    2017-03-04

    In vitro meat production is a novel idea of producing meat without involving animals with the help of tissue engineering techniques. This biofabrication of complex living products by using various bioengineering techniques is a potential solution to reduce the ill effects of current meat production systems and can dramatically transform traditional animal-based agriculture by inventing "animal-free" meat and meat products. Nutrition-related diseases, food-borne illnesses, resource use and pollution, and use of farm animals are some serious consequences associated with conventional meat production methods. This new way of animal-free meat production may offer health and environmental advantages by reducing environmental pollution and resource use associated with current meat production systems and will also ensure sustainable production of designer, chemically safe, and disease-free meat as the conditions in an in vitro meat production system are controllable and manipulatable. Theoretically, this system is believed to be efficient enough to supply the global demand for meat; however, establishment of a sustainable in vitro meat production would face considerably greater technical challenges and a great deal of research is still needed to establish this animal-free meat culturing system on an industrial scale.

  15. 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.

  16. 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.

  17. Feasibility of the development of reference materials for the detection of Ag nanoparticles in food: neat dispersions and spiked chicken meat

    NARCIS (Netherlands)

    Grombe, R.; Allmaier, G.; Charoud-Got, J.; Dudkiewicz, A.; Emteborg, H.; Hofmann, T.; Huusfeldt-Larsen, E.; Lehner, A.; Llinas, M.; Loeschner, K.; Molhave, K.; Peters, R.J.B.; Seghers, J.; Solans, C.; Kammer, van den F.; Wagner, S.; Weigel, S.; Linsinger, T.P.J.

    2015-01-01

    The feasibility of producing colloidal silver nanoparticle reference materials and silver nanoparticle spiked reference matrix materials was investigated. Two concentrations of PVP-coated silver nanoparticle dispersions were evaluated and used to spike chicken meat, with the aim of producing a set o

  18. Feasibility of the development of reference materials for the detection of Ag nanoparticles in food: neat dispersions and spiked chicken meat

    NARCIS (Netherlands)

    Grombe, R.; Allmaier, G.; Charoud-Got, J.; Dudkiewicz, A.; Emteborg, H.; Hofmann, T.; Huusfeldt-Larsen, E.; Lehner, A.; Llinas, M.; Loeschner, K.; Molhave, K.; Peters, R.J.B.; Seghers, J.; Solans, C.; Kammer, van den F.; Wagner, S.; Weigel, S.; Linsinger, T.P.J.

    2015-01-01

    The feasibility of producing colloidal silver nanoparticle reference materials and silver nanoparticle spiked reference matrix materials was investigated. Two concentrations of PVP-coated silver nanoparticle dispersions were evaluated and used to spike chicken meat, with the aim of producing a set

  19. Reflection on Meat Product Risk Information and Food Safety Regulation in the Aftermath of‘Zombie Meat’ Scandal%从“僵尸肉”事件谈肉制品安全风险管理

    Institute of Scientific and Technical Information of China (English)

    张秋; 肖平辉

    2016-01-01

    2015年“僵尸肉”事件,引发了消费者对中国肉品安全信任危机。本文对事件发生后的新闻舆情进行综合分析,并探讨了肉制品风险信息管理需把握的三大重要问题,旨在为食品安全事件的风险管理提供参考。%‘Zombie Meat’, long-expired frozen meat products, was reported to be seized by Chinese authorities in 2015 and the‘Zombie Meat’ scandal has shocked the public and sapped consumer conifdence in China’s food safety. This article provides a comprehensive analysis of media reports and public opinions on this scandal and discusses three essential ways to deal with meat product risk information management, aiming to provide references for food safety risk management.

  20. EFSA Panels on Biological Hazards (BIOHAZ), on Contaminants in the Food Chain (CONTAM), and on Animal Health and Welfare (AHAW); Scientific Opinion on the public health hazards to be covered by inspection of meat (swine)

    DEFF Research Database (Denmark)

    Hald, Tine

    2011-01-01

    meat inspection system will lead to some reduction in the detection probability of diseases and welfare conditions. The difference is likely to be minimal for diseases/conditions that affect several organs. To mitigate the reduced detection probability, palpation and/or incision should be conducted...... control. This requires setting targets to be achieved in/on chilled carcasses, which also informs what has to be achieved earlier in the food chain. Improved Food Chain Information (FCI) enables risk-differentiation of pig batches (hazard-related) and abattoirs (process hygiene-related). Risk reduction...... as being of high potential concern. However, chemical substances in pork are unlikely to pose an immediate or short term health risk for consumers. Opportunities for risk-based inspection strategies by means of differentiated sampling plans taking into account FCI were identified. Regular update...

  1. Hypernatremic Dehydration in Breastfed Infants

    Directory of Open Access Journals (Sweden)

    Hacer Ergin

    2013-08-01

    Full Text Available Introduction: Since it can cause life-threatening complications in newborns, diagnosis and treatment of hypernatremic dehydration associated with inadequate breastfeeding is important.Materials and Methods: Records of exclusively-breastfed newborns (37-42 weeks with hypernatremic dehydration (serum Na ≥150mEq/L admitted between 2006 and 2012 were reviewed retrospectively.Results: The mean gestational age, birth weight, weight loss, maternal age, and age at diagnosis of 26 newborns with hypernatremic dehydration were 38.8±1.1 weeks, 3292±458 gr, 13.5±5.5%, 27.6±4.9 years, and 3.9±3.5 days, respectively. The percentages of female patients, caesarean delivery, and primipar mothers were 57.6%, 61.6%, and 57.6% respectively. Admission complaints were fever (30.7%, poor feeding and jaundice (26.9%, restlessness and hypoactivity (7.6%. Hypernatremic dehydration frequency within first five days, in summer season, during hospitalization were 84.6%, 73%, and 42.3%, respectively. The mean serum BUN, creatinine, Na levels were found 45.6±64.1 mg/dl, 1.5±2.3mg/dl, and 157±11.9 mEq/L, respectively. Of 26 mothers, 57.6% had received breastfeeding education and 84% had inadequate fluid intake. Among four patients with seizures, three had prerenal failure, one had renal failure requiring dialysis, and brain edema developed in one. Serum Na levels were higher in infants who were baby of primipar mother (p=0.002, born in another hospital (p=0.012, from young mothers (p=0.035, from mothers with no breastfeeding education (p=0.007, and with delayed hospital admission (p<0.01. Serum Na concentrations ≥160mEq/L were associated with complications (p<0.01. Serum Na levels were negatively correlated with maternal age (p=0.035 and positively correlated with (p=0.016 weight loss.Conclusions: Hypernatremic dehydration can be prevented in newborns by close monitoring of weight loss and by teaching successful breastfeeding techniques and signs of dehydration to

  2. Effect of leaf dehydration duration and dehydration degree on PSII photochemical activity of papaya leaves.

    Science.gov (United States)

    Liu, Meijun; Zhang, Zishan; Gao, Huiyuan; Yang, Cheng; Fan, Xingli; Cheng, Dandan

    2014-09-01

    Although the effect of dehydration on photosynthetic apparatus has been widely studied, the respective effect of dehydration duration and dehydration degree was neglected. This study showed that, when leaves dehydrated in air, the PSII activities of leaves decreased with the decline of leaf relative water content (RWC). Unexpectedly, when leaves dehydrated to same RWC, the decreases in Fv/Fm, Ψo and RC/CSm were lower in leaves dehydrating at 43 °C than those at 25 °C. However, to reach the same RWC, leaves dehydrating at 43 °C experienced 1/6 of the dehydration duration for leaves dehydrating at 25 °C. To distinguish the respective effect of dehydration degree and dehydration duration on photosynthetic apparatus, we studied the PSII activities of leaves treated with different concentration of PEG solutions. Increasing dehydration degree aggravated the decline of Fv/Fm, Ψo and RC/CSm in leaves with the same dehydration duration, while prolonging the dehydration duration also exacerbated the decline of Fv/Fm, Ψo and RC/CSm in leaves with identical dehydration degree. With the same dehydration degree and duration, high temperature enhanced the decrease of Fv/Fm, Ψo and RC/CSm in the leaves. When leaves dehydrated in air, the effect of high temperature was underestimated due to reduction of dehydration duration. The results demonstrated that, dehydration degree and duration both play important roles in damage to photosynthetic apparatus. We suggest that, under combined stresses, the effects of dehydration degree and duration on plants should be considered comprehensively, otherwise, partial or incorrect results may be obtained.

  3. 76 FR 11752 - Australia's Meat Safety Enhancement Program; Notice of Affirmation of Equivalence Decision

    Science.gov (United States)

    2011-03-03

    ... Food Safety and Inspection Service Australia's Meat Safety Enhancement Program; Notice of Affirmation... 1999 decision that Australia's Meat Safety Enhancement Program (MSEP), an alternative to the... projected activities. In January 2011, Australia informed FSIS that AEMIS will be progressively implemented...

  4. It's not vegetarian, it's meat-free! Meat eaters, meat reducers and vegetarians and the case of Quorn in the UK

    OpenAIRE

    Apostolidis, Chrysostomos; McLeay, Fraser

    2016-01-01

    During the past decade, environmental, health, economic and ethical concerns relating to increasing levels of meat consumption have attracted the interest of governments, media and the public. Existing literature has highlighted the impact of personal values and the perceived benefits that meat substitutes bring to consumer food choices and sustainable consumption. Food policy makers often put faith in food manufacturers to identify appropriate interventions aimed at changing consumer behavio...

  5. A model for composing meat replacers

    NARCIS (Netherlands)

    Mierlo, Van Klara; Rohmer, Sonja; Lemmen-Gerdessen, van Joke

    2017-01-01

    Current food consumption patterns have a substantial impact on our environment and are thus considered unsustainable. In the context of global warming and a rising world population, shifting from meat towards more plant-based products holds potential to reduce the environmental impact of our food

  6. Confronting the meat paradox in different cultural contexts: Reactions among Chinese and French participants.

    Science.gov (United States)

    Tian, Qirui; Hilton, Denis; Becker, Maja

    2016-01-01

    As a well-known source of nutrition and pleasure, meat plays an important role in most people's diet. However, awareness of the "meat paradox"-the association of liking to eat meat but not wanting to kill animals-often implies the experience of cognitive dissonance. In two studies, focusing on meat production and meat consumption respectively, we examined whether participants used reduction of willingness to eat meat and reduction of mind attribution to food animals as strategies to reduce cognitive dissonance from the meat paradox in the Chinese and French cultural contexts. Focusing on meat production (slaughtering of an animal to produce meat; Study 1, n = 520), participants reported lower willingness to eat beef in a condition that emphasized the slaughter of a cow compared to a condition that presented a diagram of a cow as meat. In addition, French but not Chinese participants attributed less mind to cows when the relation between meat and its animal origin was made salient. Focusing on meat consumption (the transformation of meat into food; Study 2, n = 518), participants reported lower willingness to eat beef and attributed less mind to cows in a condition that emphasized the animal origin of meat compared to a condition that presented a recipe. These results suggest that the use of different strategies to resolve cognitive dissonance from the meat paradox depends on different contexts of the meat-animal link as well as on cultural context.

  7. Microbiological Spoilage of Meat and Poultry Products

    Science.gov (United States)

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

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

  8. Consumer perception of meat quality and safety

    DEFF Research Database (Denmark)

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

    2003-01-01

    The evaluation of meat quality and safety is not an easy task for consumers. In this article, the Total Food Quality Model will be introduced as a framework for understanding how consumers perceive meat quality, and results from a Danish study dealing with consumer perception and experience of beef...... will be presented. Consumers form expectations about the eating quality of meat at the point of purchase, based on prior experience and information available in the shopping environment, while the eating quality is experienced in the home during and after meal preparation. Results show that consumers have...

  9. Value added meat marketing around the globe

    DEFF Research Database (Denmark)

    Grebitus, Carola; Mueller Loose, Simone

    In highly competitive meat markets it is important to offer value added products to consumers. Thus, we need to understand which attributes are especially valued by consumers. This track session will contribute to a better understanding of consumer preferences for value added meats across different...... countries and simultaneously address different stages of the food chain by acknowledging factors such as breeding, forage (fat content), meat cuts as well as product labelling and packaging. Comparing consumers’ choices for value added pork and beef across different countries is the main theme and focus...

  10. A Quick Multiplex PCR Method for the Identification of Four Meat Ingredients in Food Products%食品中4种肉类成分多重PCR的快速鉴别方法

    Institute of Scientific and Technical Information of China (English)

    何玮玲; 张驰; 杨静; 黄明; 杨军

    2012-01-01

    [目的]建立快速可靠的用于食品中4种肉类(猪肉、牛肉、羊肉和鸡肉)成分快速鉴别的通用引物多重PCR(universal primers-multiplex PCR,UP-M-PCR)方法.[方法]使用DNeasy试剂盒提取法、SDS-蛋-白酶K法和CTAB-蛋白酶K法分别提取肉类中总DNA,通过比较提取效率和纯度,确定提取肉类中总DNA的方法;基于动物线粒体细胞色素b基因的差异性位点,设计两组各5条长度不同的多重PCR引物,建立并优化多重PCR反应体系,通过电泳检测扩增产物分子量差异实现4种肉类的快速鉴别;应用优化的多重PCR方法对80份市售食品样本进行盲样检测,验证鉴别方法的准确性.[结果]SDS-蛋白酶K法与DNeasy试剂盒提取法的DNA效率显著优于CTAB-蛋白酶K法;在优化的反应条件下,选择特异性高、序列较长的多重PCR引物可有效地进行食品中猪、牛、羊和鸡源性成分的快速鉴定,检测灵敏度达到皮克级DNA,对市售食品样本的鉴别验证了方法的实用价值.[结论]多重PCR方法精确稳定,可用于食品中多种动物源性成分的快速鉴别.%[Objective] An accurate and reliable universal primers-multiplex PCR (UP-M-PCR) method was developed to identify 4 kinds of meat ingredient (chicken, beef, lamb, pork) in food products. [Method] Total DNA in meat samples were extracted using a commercial DNA extraction kit, a CTAB-Proteinase k method and a SDS-Proteinase k method, respectively. The concentration and purity of DNA were evaluated to select the optimal method. Two sets of UP-M-PCR primers in different lengths were designed based on the homologous and specific sites of mitochondrial cytochrome b gene. Each set was comprised of 5 primers: one general forward primer and four species-specific reverse primers. The UP-M-PCR system, followed by gel electrophoresis assay of speces-specific bands, was established for meat identification. The meat spices were identified according to different

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

    Institute of Scientific and Technical Information of China (English)

    Zuhaib Fayaz Bhat; Sunil Kumar; Hina Fayaz

    2015-01-01

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

  12. The system approach to marketing research of the regional market of meat and processed meats

    Directory of Open Access Journals (Sweden)

    O.P. Afanasieva

    2014-06-01

    Full Text Available The aim of the article. The aim of the article consists of determination the peculiarities of marketing researches of the regional product market and formation the system approach to marketing research for the regional market of meat and processed meats. The results of the analysis. The author considered theoretical approaches to determination of a sense of marketing research of market and proposed a definition of a concept «marketing research of a regional product market», taking into account its peculiarities. The author proposed the system approach to marketing research of the regional market of meat and processed meats. Especially, an object, a subject, an aim, tasks, directions, procedures, and methodical support are thoroughly considered. Also, the system of principles of marketing research of this market is improved. All this aspects are components of scientific novelty of the done research. Taking into consideration a key role of the market of meat and processed meats and its importance for increase of a food safety level during a current period, research and prognostication of this product market facilitate determination of basic principles on support of an appropriate amount of production of meat and processed meats and saturation of the market with a required amount of products that are of high quality and have an optimal price in attempt to provide all social classes with such products. Since results of such researches are more and more required, development of the system approach to marketing research of the market of meat and processed meats is of great practical importance. Using the methods for rating valuation of regions, each region is given a rank according to a level of an absolute figure. According to results of the research the author determined that only five regions of Ukraine have a considerably higher level of development of the market of meat and processed meats compared to other regions. These regions include AR

  13. Presence and significance of Bacillus cereus in dehydrated potato products.

    Science.gov (United States)

    King, Nicola J; Whyte, Rosemary; Hudson, J Andrew

    2007-02-01

    Dehydrated potato contains Bacillus cereus at a prevalences of 10 to 40% and at numbers usually less than 10(3) CFU g(-1). B. cereus in dehydrated potato is likely to be present as spores that are able to survive drying of the raw vegetable and may represent a significant inoculum in the reconstituted (rehydrated) product where conditions favor germination of, and outgrowth from, spores. Holding rehydrated mashed potato alone, or as part of another product (e.g., potato-topped pie), at temperatures above 10 degrees C and below 60 degrees C may allow growth of vegetative B. cereus. Levels exceeding 10(4) CFU g(-1) are considered hazardous to human health and may be reached within a few hours if stored inappropriately between these temperatures. Foods incorporating mashed potato prepared from dehydrated potato flakes have been implicated in B. cereus foodborne illness. This review is a summary of the information available concerning the prevalence and numbers of B. cereus in dehydrated potato flakes and the rate at which growth might occur in the rehydrated product.

  14. Persistence of Salmonella enterica during dehydration and subsequent cold storage.

    Science.gov (United States)

    Gruzdev, Nadia; Pinto, Riky; Sela Saldinger, Shlomo

    2012-12-01

    Despite the fact that Salmonella enterica serotype Typhimurium SL 1344 has served as a model pathogen in many studies, information regarding its desiccation response is still scarce. In this study, we investigated environmental conditions that affect Salmonella survival following dehydration and subsequent cold storage, using a 96-well polystyrene plate model. The SL 1344 strain exhibited high survival compared with other Typhimurium isolates and S. enterica serotypes. Further characterization of desiccation tolerance in this strain revealed that temperature, stationary-phase of growth, solid medium, and the presence of increasing NaCl concentrations (0.5-5.0%) in the growth medium enhanced desiccation tolerance. Dehydration at basic pHs (8-10), or in trehalose, sucrose, but not in glycine-betaine, improved bacterial persistence. Dehydrated Salmonella survived over 100 weeks at 4 °C with a ∼5-log reduction in numbers. However, viability staining revealed only a ∼50% reduction in viable cells, suggesting bacterial transition into a viable-but-not-cultivable state (VBNC). Addition of chloramphenicol reduced bacterial survival implying that adaptation to desiccation stress requires de-novo protein synthesis. Consistent with this finding, shortening the dehydration time resulted in lower survival. This study emphasizes the impact of environmental conditions on the fate of dried Salmonella in the food chain and highlights the potential transition of the pathogen to the VBNC state. Copyright © 2012 Elsevier Ltd. All rights reserved.

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

    Science.gov (United States)

    Bardoň, Jan; Ondrušková, J; Ambrož, P

    2016-06-01

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

  16. The Growth of Halal Meat Markets in Europe: An Exploration of the Supply Side Theory of Religion

    Science.gov (United States)

    Lever, John; Miele, Mara

    2012-01-01

    Over the last 15 years dedicated markets for halal meat have emerged in a number of European countries. While ethnic stores still constitute the major retail outlet for halal meat in most countries, "halal" labelled meat and meat products are increasingly available in supermarkets and fast food restaurants. Market expansion has also…

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

    Science.gov (United States)

    Hugas, M

    1998-01-01

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

  18. 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.

  19. Biosensors for Detecting Pathogenic Bacteria in the Meat Industry

    Science.gov (United States)

    Alocilja, Evangelyn C.

    Global meat production in 2006 increased 1.6% compared to 2005 (Food and Agriculture Organization [FAO], 2006). According to a September 2007 report by the U.S.Meat Export Federation, the U.S. beef and beef variety meat exports worldwide increased 27% in value to 1.42 billion with a volume of 425,394 metric tons (mt) while U.S. pork and pork variety meat exports were up 5% in value to 1.7 billion with a volume of 704,138 mt. However, with increasing production also comes increasing product recalls, averaging 4,536 mt of meat and poultry every year since 1997 (Teratanavat &Hooker, 2004). For example, in September 2007, a major meat processing company recalled up to 9,843 mt (21.7 million pounds) of ground beef due E. coli O157:H7 contamination, one of the largest meat recalls in U.S. history.

  20. An Updated Review of Meat Authenticity Methods and Applications.

    Science.gov (United States)

    Vlachos, Antonios; Arvanitoyannis, Ioannis S; Tserkezou, Persefoni

    2016-05-18

    Adulteration of foods is a serious economic problem concerning most foodstuffs, and in particular meat products. Since high-priced meat demand premium prices, producers of meat-based products might be tempted to blend these products with lower cost meat. Moreover, the labeled meat contents may not be met. Both types of adulteration are difficult to detect and lead to deterioration of product quality. For the consumer, it is of outmost importance to guarantee both authenticity and compliance with product labeling. The purpose of this article is to review the state of the art of meat authenticity with analytical and immunochemical methods with the focus on the issue of geographic origin and sensory characteristics. This review is also intended to provide an overview of the various currently applied statistical analyses (multivariate analysis (MAV), such as principal component analysis, discriminant analysis, cluster analysis, etc.) and their effectiveness for meat authenticity.

  1. Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals

    NARCIS (Netherlands)

    Hoek, A.C.; Elzerman, J.E.; Hageman, R.; Kok, F.J.; Luning, P.A.; Graaf, de C.

    2013-01-01

    The overall aim of this study was to explore long-term consumer acceptance of new environmentally sustainable alternatives to meat. We investigated whether meat substitutes, which are relatively new food products, would be better appreciated after repeated consumption. Eighty-nine non-vegetarian

  2. Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals

    NARCIS (Netherlands)

    Hoek, A.C.; Elzerman, J.E.; Hageman, R.; Kok, F.J.; Luning, P.A.; Graaf, de C.

    2013-01-01

    The overall aim of this study was to explore long-term consumer acceptance of new environmentally sustainable alternatives to meat. We investigated whether meat substitutes, which are relatively new food products, would be better appreciated after repeated consumption. Eighty-nine non-vegetarian par

  3. Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals

    NARCIS (Netherlands)

    Hoek, A.C.; Elzerman, J.E.; Hageman, R.; Kok, F.J.; Luning, P.A.; Graaf, de C.

    2013-01-01

    The overall aim of this study was to explore long-term consumer acceptance of new environmentally sustainable alternatives to meat. We investigated whether meat substitutes, which are relatively new food products, would be better appreciated after repeated consumption. Eighty-nine non-vegetarian par

  4. Food Product Dating

    Science.gov (United States)

    ... prior to its consumption to determine if the product shows signs of spoilage. [ Top of Page ] What Types of Food are Dated? Open dating is found on most foods including meat, poultry, egg and dairy products. "Closed or coded ...

  5. Diversity of Leuconostoc gasicomitatum associated with meat spoilage.

    Science.gov (United States)

    Vihavainen, Elina J; Björkroth, K Johanna

    2009-11-30

    Leuconostoc gasicomitatum isolates (n=384) associated with spoilage of meat and vegetable-based foods were characterised by pulsed-field gel electrophoresis (PFGE) typing. Our aim was to evaluate the diversity and distribution of spoilage-associated L. gasicomitatum isolates from meat products, and to determine whether the PFGE genotypes are specific to product, producer, or isolation year (1997-2007). PFGE typing differentiated the isolates into 68 genotypes, and revealed that none one of the 54 genotypes associated with meat products was recovered from vegetable-based foods. Generally, the meat-derived genotypes were not specific to meat animal species, and many genotypes included isolates from products of different types or processors, as well as isolates collected in different years. Furthermore, certain genotypes were repeatedly identified from products of the same processing plant suggesting that the processing environment may have an impact on L. gasicomitatum contamination of meat products.

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

    Directory of Open Access Journals (Sweden)

    Ebrahim Falahi

    2012-01-01

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

  7. INFLUENCE OF AUTOLYTIC TRANSFORMATIONS ON ELECTROPHYSICAL PROPERTIES OF GOAT MEAT

    Directory of Open Access Journals (Sweden)

    L. V. Antipova

    2014-01-01

    Full Text Available Functional foods represented an important element of a balanced, healthy diet. They play an important role in improving the structure of the diet of the population, are a means of prevention, correction and prevention of early transition premorbid conditions and various diseases. Meat and meat products based on it can be considered as a promising raw material for functional foods. Goat has certain dietary properties and can be used in manufacturing, but the production of high-grade products from goat meat, capable of long-term storage is not well developed. The chemical composition of the new raw meat - goat meat, on the example of the longissimus muscle of back is rich in protein, moisture, ash, and low-fat compared with other types of raw meat, which lets you create based on goat meat sector wide functional meat products. Therefore investigated the possibility of using goat meat in the production technology of functional foods. Showing the prospects for the development of goat in Russia. Investigated character of autolysis goat meat electro-physical methods and histological analysis. In the process of autolysis of goat meat are changing the electrical properties of raw meat, which are correlated with the morphological characteristics. Basic autolytic changes occurring in muscle tissue in the early stages of ripening, were reduced to a small extent the political process involving varying degrees of muscle structure in the early stages. In the later stages of maturation revealed changing widespread. Revealed that autolysis has characteristic periods and develops within 12 hours, further changes are irreversible. Shows the change in pH, carbohydrate fractions in the longissimus muscle of back goat. Results of the study of dynamics of change in pH, carbohydrate fractions in the longissimus muscle of back goat show compliance with the laws of classical autolysis noted in other sources, but differ in the time period. Defined stages of autolysis in

  8. 21 CFR 573.400 - Ethoxyquin in certain dehydrated forage crops.

    Science.gov (United States)

    2010-04-01

    ... SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES PERMITTED IN FEED AND DRINKING WATER OF ANIMALS Food Additive Listing § 573.400 Ethoxyquin in certain dehydrated forage crops... chemical preservative for the purpose of retarding oxidative destruction of naturally occurring...

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

    Directory of Open Access Journals (Sweden)

    Majid Aminzare

    2016-03-01

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

  10. Traceability in Red Meat: Market Opportunity or Threat?

    OpenAIRE

    Liddell, Sterling; Bailey, DeeVon

    2001-01-01

    Traceability poses market opportunities and threats for U.S. red meat producers for at least two reasons. First, consumers are becoming more concerned about the inputs and practices used to produce food and the ability to trace red meat to its source is an essential step in providing information to consumers about inputs and practices. Second, our principal competitors and customers in international red meat trade have been developing traceability systems. If our competitors are successful in...

  11. Decontamination techniques of pathogen bacteria in meat and poultry.

    Science.gov (United States)

    Dinçer, A Handan; Baysal, Taner

    2004-01-01

    Means of controlling or even improving the safety of food products is to decontaminate the carcasses or products during or at the end of the production line. The decontamination of meat and poultry can help to reduce human foodborne infections. However, process hygiene to prevent contamination should never be neglected. Some techniques of decontaminating raw meat and poultry meat products are discussed in this review.

  12. Salmonellosis: the role of poultry meat.

    Science.gov (United States)

    Antunes, P; Mourão, J; Campos, J; Peixe, L

    2016-02-01

    Salmonellosis remains one of the most frequent food-borne zoonoses, constituting a worldwide major public health concern. Currently, at a global level, the main sources of infection for humans include meat products, including the consumption of contaminated poultry meat, in spite of the success of Salmonella control measures implemented in food-animal production of industrialized countries. In recent years, a shift in Salmonella serotypes related to poultry and poultry production has been reported in diverse geographical regions, being particularly associated with the spread of certain well-adapted clones. Moreover, antimicrobial resistance in non-typhoidal Salmonella is considered one of the major public health threats related with food-animal production, including the poultry production chain and poultry meat, which is an additional concern in the management of salmonellosis. The circulation of the same multidrug-resistant Salmonella clones and/or identical mobile genetic elements encoding antibiotic resistance genes from poultry to humans highlights this scenario. The purpose of this review was to provide an overview of the role of poultry meat on salmonellosis at a global scale and the main problems that could hinder the success of Salmonella control measures at animal production level. With the increasing globalization of foodstuffs like poultry meat, new problems and challenges might arise regarding salmonellosis control, making new integrated intervention strategies necessary along the food chain.

  13. Anaphylactic reactions to novel foods

    DEFF Research Database (Denmark)

    Ballardini, Natalia; Nopp, Anna; Hamsten, Carl

    2017-01-01

    Availability of "exotic" foods is steadily increasing. In this report, we describe the first case of anaphylaxis to crocodile meat. The patient was a 13-year-old boy with severe immunoglobulin E-mediated allergy to chicken meat. When tasting crocodile meat for the first time, he developed...... sequence homology to chicken a-parvalbumin, as the main cross-reactive allergen. We conclude that crocodile meat can be a potent food allergen and patients with allergy to chicken meat should be advised to avoid intake of meat from crocodile species. Both foods and people travel around the world...... and accessibility to exotic foods is steadily growing. As a result, novel allergic cross-reactivities are likely to become a challenge in the management of food allergy and, as our report illustrates, cross-reactivity has to be considered even between foods that might not intuitively be perceived as related....

  14. Thermal dehydration kinetics of phosphogypsum

    Directory of Open Access Journals (Sweden)

    López, F. A.

    2015-09-01

    Full Text Available Phsophogypsum is a by-product from the processing phosphate rock. Before the use of it in cement industry such as setting regulator is necessary a study of dehydration reaction of phosphogypsum to avoid the false setting during the milling. The aim is to study the thermal behavior of two different phosphogypsum sources (Spain and Tunisia under non-isothermal conditions in argon atmosphere by using Thermo-Gravimetriy, Differential Thermal Analysis (TG-DTA and Differential Scanning Calorimetry (DSC. DSC experiments were carried out at temperatures ranging from ambient to 350 °C at different heating rates. The temperatures of conversion from gypsum to hemihydrate and anhydrite states and heat of dehydration were determined. Various methods were used to analyze the DSC data for reaction kinetics determination. The activation energy and frequency factor were calculated for dehydration of phosphogypsum. Activation energy values of the main dehydration reaction of phosphogypsum were calculated to be approximately 61–118 kJ/mol.El fosfoyeso es un subproducto procedente del procesado de la roca fosfato. Una de las posibles vías de reutilización y revalorización es su uso como regulador del fraguado en la industria cementera. Debido a los posibles problemas de falso fraguado asociado a los procesos de deshidratación que tienen lugar durante la molienda del cemento, esta investigación estudió el comportamiento térmico, bajo condiciones no-isotérmicas en atmósfera de argón, de dos fosfoyesos, mediante TG-DTA y DSC. Los ensayos de DSC se realizaron hasta los 350 °C a diferentes velocidades de calentamiento. La temperatura de conversión del yeso a las formas de hemihidrato y anhidrita y el calor de hidratación fueron determinados. Las cinéticas de reacción fueron obtenidas analizando los datos de DSC mediante varios métodos. Se calculó la energía de activación y el factor de frecuencia para las reacciones de deshidratación del

  15. Nanotechnology in meat processing and packaging: potential applications - a review.

    Science.gov (United States)

    Ramachandraiah, Karna; Han, Sung Gu; Chin, Koo Bok

    2015-02-01

    Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Meat industries across the world are focusing on the development of novel meat products and processes to meet consumer demand. Hence, a process innovation, like nanotechnology, can have a significant impact on the meat processing industry through the development of not only novel functional meat products, but also novel packaging for the products. The potential benefits of utilizing nanomaterials in food are improved bioavailability, antimicrobial effects, enhanced sensory acceptance and targeted delivery of bioactive compounds. However, challenges exist in the application of nanomaterials due to knowledge gaps in the production of ingredients such as nanopowders, stability of delivery systems in meat products and health risks caused by the same properties which also offer the benefits. For the success of nanotechnology in meat products, challenges in public acceptance, economics and the regulation of food processed with nanomaterials which may have the potential to persist, accumulate and lead to toxicity need to be addressed. So far, the most promising area for nanotechnology application seems to be in meat packaging, but the long term effects on human health and environment due to migration of the nanomaterials from the packaging needs to be studied further. The future of nanotechnology in meat products depends on the roles played by governments, regulatory agencies and manufacturers in addressing the challenges related to the application of nanomaterials in food.

  16. 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.

  17. Dehydrated melon containing antioxidants and calcium from grape juice

    Directory of Open Access Journals (Sweden)

    Hulda N. M. Chambi

    2016-11-01

    Full Text Available Background: Grape juice has a high antioxidant potential, capable of fighting oxidative processes in the body. The juice is mainly marketed in its concentrated form, which has a high content of glucose and fructose. The juice concentrate may then be used as an osmotic agent to dehydrated fruit with a relatively short shelf-life at room temperature, such as melon. The osmotic dehydration process can also be combined with conventional drying in order to further reduce the water activity (a w of the product. Finally, the antioxidant-rich melon meets the consumers’ demand for foods which contain ingredients that may impart health benefits. Results: Melon dehydrated by osmotic process at 200, 400 and 600 mbar, using grape juice concentrate (GJC, showed no significant differences in physical characteristics (a w , °Brix, and moisture content. Higher efficiency was observed when dehydration was performed at 200 mbar. After osmotic dehydration with GJC, both plasmolysis of the melon cells and an increase in intercellular spaces were observed by optical microscopy, with no negative impact on the mechanical properties (True stress, Hencky’s strain and deformability modulus. Calcium present in GJC was impregnated into the melon matrix, thus contributing with the mineral composition and mechanical properties of the final product. No significant differences were observed for the antioxidant capacity of melon dehydrated both with GJC and GJC followed by air-drying at 50 and 70°C. This demonstrates that it is possible to combine the two processes to obtain a product with intermediate moisture without decreasing its antioxidant capacity. The samples scored above the acceptable limit (>5 varying between like slightly to like moderately, resulting in a purchase intent with average scores between 3 (maybe/maybe not buy and 4 (probably would buy. Conclusions: A product with intermediate water activity, acidic, firm, high antioxidant capacity, rich in calcium

  18. Oxidative stability of fermented meat products.

    Science.gov (United States)

    Wójciak, Karolina M; Dolatowski, Zbigniew J

    2012-04-02

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

  19. Meat-consumption statistics: reliability and discrepancy

    Directory of Open Access Journals (Sweden)

    Pål Börjesson

    2013-07-01

    Full Text Available Interest in meat consumption and its impact on the environment and health has grown markedly over the last few decades and this upsurge has led to greater demand for reliable data. This article aims to describe methods for producing meat-consumption statistics and discuss their limitations and strengths; to identify uncertainties in statistics and to estimate their individual impact; to outline how relevant data are produced and presented at the national (Swedish, regional (Eurostat, and international (FAOSTAT levels; to analyze the consequences of identified discrepancies and uncertainties for estimating the environmental and health effects of meat consumption; and to suggest recommendations for improved production, presentation, and use of meat-consumption statistics. We demonstrate many inconsistencies in how meat-consumption data are produced and presented. Of special importance are assumptions on bone weight, food losses and waste, weight losses during cooking, and nonmeat ingredients. Depending on the methods employed to handle these ambiguous factors, per capita meat-consumption levels may differ by a factor of two or more. This finding illustrates that knowledge concerning limitations, uncertainties, and discrepancies in data is essential for a correct understanding, interpretation, and use of meat-consumption statistics in, for instance, dietary recommendations related to health and environmental issues.

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

    Science.gov (United States)

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

    2006-01-01

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

  1. Educated consumers don’t believe artiifcial meat is the solution to the problems with the meat industry

    Institute of Scientific and Technical Information of China (English)

    Aurlie Hocquette; Carla Lambert; Clmentine Sinquin; Laure Peterolff; Zo Wagner; Sarah P F Bonny; Andr Lebert; Jean-Franois Hocquette

    2015-01-01

    The production of in vitro meat by cel culture has been suggested by some scientists as one solution to address the major chal enges facing our society. Firstly, consumers would like the meat industry to reduce potential discomfort of animals on modern farms, or even to avoid kil ing animals to eat them. Secondly, citizens would like meat producers to reduce potential environmental deterioration by livestock and ifnal y, there is a need to reduce world hunger by increasing protein resources while the global population is predicted to grow rapidly. According to its promoters, artiifcial meat has a potential to make eating animals unnecessary, to reduce carbon footprint of meat production and to satisfy al the nutritional needs and desires of consumers and citizens. To check these assumptions, a total of 817 educated people (mainly scientists and students) were interviewed worldwide by internet in addition to 865 French educated people. We also interviewed 208 persons (mainly scientists) after an oral presentation regarding artiifcial meat. Results of the three surveys were similar, but differed between males and females. More than half of the respondents believed that“artiifcial meat”was feasible and realistic. However, there was no majority to think that artiifcial meat wil be healthy and tasty, except respondents who were in favour of artiifcial meat. A large majority of the respondents believed that the meat industry is facing important problems related to the protection of the environment, animal welfare or inefifcient meat production to feed humanity. However, respondents did not believe that artiifcial meat wil be the solution to solve the mentioned problems with the meat industry, especial y respondents who were against artiifcial meat. The vast majority of consumers wished to continue to eat meat even they would accept to consume less meat in a context of increasing food needs. Only a minority of respondents (from 5 to 11%) would recommend or accept to

  2. 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.

  3. Socio-Economic Determinants of Supply and Demand for Convenience Foods (Okpa, Moimoi and Meat Pie) in Lafia Urban of Nasarawa State, Nigeria

    OpenAIRE

    Onuk, E.G; Shailong, C.N.; Beshi, B.A; Adgidzi, E.A

    2014-01-01

    The study specifically described the socio-economic status of the people involved in the production, distribution and consumption of convenience foods in Lafia urban of Nasarawa State. It identified the factors that influence the entry into convenience food enterprise, factors necessitating the demand and supply of the products and examined the costs and returns of three convenience foods. The data collected were analyzed using descriptive statistics, inferential statisti...

  4. Use of Probiotics in Fermented Meat Products

    Directory of Open Access Journals (Sweden)

    Recep Palamutoğlu

    2014-05-01

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

  5. 75 FR 56502 - National Advisory Committee on Meat and Poultry Inspection

    Science.gov (United States)

    2010-09-16

    ... Food Safety and Inspection Service National Advisory Committee on Meat and Poultry Inspection AGENCY.... App. 2, that the National Advisory Committee on Meat and Poultry Inspection (NACMPI) will hold a... Committee on Meat and Poultry Inspection, USDA, FSIS, 14th & Independence Avenue, SW., Room 1180,...

  6. 77 FR 47028 - National Advisory Committee on Meat and Poultry Inspection

    Science.gov (United States)

    2012-08-07

    ...; ] DEPARTMENT OF AGRICULTURE Food Safety and Inspection Service National Advisory Committee on Meat and Poultry.... Department of Agriculture National Advisory Committee on Meat and Poultry Inspection. SUMMARY: The U.S. Department of Agriculture intends to reestablish the National Advisory Committee on Meat and...

  7. 76 FR 24713 - Cooperative Inspection Programs: Interstate Shipment of Meat and Poultry Products

    Science.gov (United States)

    2011-05-02

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

  8. 76 FR 81360 - Cooperative Inspection Programs: Interstate Shipment of Meat and Poultry Products; Correction

    Science.gov (United States)

    2011-12-28

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

  9. 76 FR 55867 - National Advisory Committee on Meat and Poultry Inspection

    Science.gov (United States)

    2011-09-09

    ...; ] DEPARTMENT OF AGRICULTURE Food Safety and Inspection Service National Advisory Committee on Meat and Poultry..., 5 U.S.C. App. 2, that the National Advisory Committee on Meat and Poultry Inspection (NACMPI) will..., including floppy disks or CD-ROMs: Send to National Advisory Committee on Meat and Poultry Inspection, USDA...

  10. Detection of irradiated ingredients included in low quantity in non-irradiated food matrix. 2. ESR analysis of mechanically recovered poultry meat and TL analysis of spices

    NARCIS (Netherlands)

    Marchioni, Eric; Horvatovich, Péter; Charon, Helène; Kuntz, Florent

    2005-01-01

    Protocols EN 1786 and EN 1788 for the detection of irradiated food by electron spin resonance spectroscopy (ESR) and thermoluminescence (TL) were not conceived for the detection of irradiated ingredients included in low concentration in nonirradiated food. An enzymatic hydrolysis method, realized at

  11. Detection of irradiated ingredients included in low quantity in non-irradiated food matrix. 2. ESR analysis of mechanically recovered poultry meat and TL analysis of spices

    NARCIS (Netherlands)

    Marchioni, Eric; Horvatovich, Péter; Charon, Helène; Kuntz, Florent

    2005-01-01

    Protocols EN 1786 and EN 1788 for the detection of irradiated food by electron spin resonance spectroscopy (ESR) and thermoluminescence (TL) were not conceived for the detection of irradiated ingredients included in low concentration in nonirradiated food. An enzymatic hydrolysis method, realized at

  12. Exclusively Breastfeeding and Hypernatremic Dehydration

    Directory of Open Access Journals (Sweden)

    MK Çağlar

    2005-08-01

    Full Text Available There is no doubt that breast-feeding is the best and safest way of feeding infants. Physiological weight loss occurs in the first two or three days of life, and the achievement of birth weight is expected towards the end of the first week. Hypernatremic dehydration may occur in exclusively breast-fed infants if milk supply is low during these first few days. It is not because of the high sodium content in breast milk; it is because of insufficient lactation. That is, the main cause of hypernatremic dehydration is water deprivation. There are many causes for low milk intake. Since most causes are preventable or able to be improved, mothers, particularly first time mothers, should receive more reassurance and practical advice in the technique of breast-feeding. Before their discharge from the hospital, they should be educated about the associated features of unsuccessful breast-feeding, such as going to the breast infrequently or for short times, infrequent passage of urine and stool, jaundice, lethargy, irritability and fever. Late diagnosis may cause catastrophic outcomes, such as a variety of palsies, apnea, bradycardia, seizures, hypertension, disseminated intravascular coagulation, necrotising enterocolitis after establishing full oral feeds, amputation of an extremity secondary to arterial thrombus, multiple cerebral infarctions, intracranial hemorrhages, massive intra ventricular hemorrhage, multiple dural thromboses. If babies are weighed on the day of the Guthrie test, those in the early onset of a disease and those who could not achieve their birth weight can be easily identified. The latter should be closely followed.

  13. Quality tracing in meat supply chains.

    Science.gov (United States)

    Mack, Miriam; Dittmer, Patrick; Veigt, Marius; Kus, Mehmet; Nehmiz, Ulfert; Kreyenschmidt, Judith

    2014-06-13

    The aim of this study was the development of a quality tracing model for vacuum-packed lamb that is applicable in different meat supply chains. Based on the development of relevant sensory parameters, the predictive model was developed by combining a linear primary model and the Arrhenius model as the secondary model. Then a process analysis was conducted to define general requirements for the implementation of the temperature-based model into a meat supply chain. The required hardware and software for continuous temperature monitoring were developed in order to use the model under practical conditions. Further on a decision support tool was elaborated in order to use the model as an effective tool in combination with the temperature monitoring equipment for the improvement of quality and storage management within the meat logistics network. Over the long term, this overall procedure will support the reduction of food waste and will improve the resources efficiency of food production.

  14. Study on the Competitiveness of the Romanian Meat Processing Industry

    Directory of Open Access Journals (Sweden)

    Silvius Stanciu

    2015-11-01

    Full Text Available Meat processing represents a strategic sector that can significantly contribute to local food industry competitiveness and national food security. The generous natural resources available to Romania and the tradition in animal husbandry can provide adequate raw materials for the processing industry in order to cover domestic consumption needs and obtain substantial revenues by export. Currently, Romanian meat market is dependent on the imports of meat, as carcasses or processed products. There have been mainly live animals or semi-finished products which are exported, fact which led to an imbalance of trade and to low revenues for the domestic meat industry. This article proposes an analysis of the local meat processing industry in terms of production, consumption and trade transactions, assessed in the international context of the meat market. The study indicates that in the last few years, Romania has recorded significant progress in the meat processing and production domain; nevertheless, the financial performance of the local companies is inferior to that of the EU companies. Except the poultry meat and mutton sectors, in which the export value exceeds imports, the other sectors show a deficit, the domestic demand not being covered. The low concentration degree of the companies from the meat processing industry show a continued market fragmentation and a growth potential for the existing companies.

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

    Directory of Open Access Journals (Sweden)

    Espinoza T.

    2015-09-01

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

  16. The role of red and processed meat in colorectal cancer development

    DEFF Research Database (Denmark)

    Oostindjer, Marije; Alexander, Jan; Amdam, Gro V.

    2014-01-01

    This paper is based on a workshop held in Oslo, Norway in November 2013, in which experts discussed how to reach consensus on the healthiness of red and processed meat. Recent nutritional recommendations include reducing intake of red and processed meat to reduce cancer risk, in particular...... different types of processed meats, as potential health risks may not be the same for all products. Better biomarkers of meat intake and of cancer occurrence and updated food composition databases are required for future studies. Modifying meat composition via animal feeding and breeding, improving meat...... colorectal cancer (CRC). Epidemiological and mechanistic data on associations between red and processed meat intake and CRC are inconsistent and underlying mechanisms are unclear. There is a need for further studies on differences between white and red meat, between processed and whole red meat and between...

  17. The role of red and processed meat in colorectal cancer development: a perspective.

    Science.gov (United States)

    Oostindjer, Marije; Alexander, Jan; Amdam, Gro V; Andersen, Grethe; Bryan, Nathan S; Chen, Duan; Corpet, Denis E; De Smet, Stefaan; Dragsted, Lars Ove; Haug, Anna; Karlsson, Anders H; Kleter, Gijs; de Kok, Theo M; Kulseng, Bård; Milkowski, Andrew L; Martin, Roy J; Pajari, Anne-Maria; Paulsen, Jan Erik; Pickova, Jana; Rudi, Knut; Sødring, Marianne; Weed, Douglas L; Egelandsdal, Bjørg

    2014-08-01

    This paper is based on a workshop held in Oslo, Norway in November 2013, in which experts discussed how to reach consensus on the healthiness of red and processed meat. Recent nutritional recommendations include reducing intake of red and processed meat to reduce cancer risk, in particular colorectal cancer (CRC). Epidemiological and mechanistic data on associations between red and processed meat intake and CRC are inconsistent and underlying mechanisms are unclear. There is a need for further studies on differences between white and red meat, between processed and whole red meat and between different types of processed meats, as potential health risks may not be the same for all products. Better biomarkers of meat intake and of cancer occurrence and updated food composition databases are required for future studies. Modifying meat composition via animal feeding and breeding, improving meat processing by alternative methods such as adding phytochemicals and improving our diets in general are strategies that need to be followed up.

  18. Socio-Economic Determinants of Supply and Demand for Convenience Foods (Okpa, Moimoi and Meat Pie in Lafia Urban of Nasarawa State, Nigeria

    Directory of Open Access Journals (Sweden)

    Onuk, E.G

    2014-12-01

    Full Text Available The study specifically described the socio-economic status of the people involved in the production, distribution and consumption of convenience foods in Lafia urban of Nasarawa State. It identified the factors that influence the entry into convenience food enterprise, factors necessitating the demand and supply of the products and examined the costs and returns of three convenience foods. The data collected were analyzed using descriptive statistics, inferential statistics (multiple regression analysis, the four point’s likert type scale and the enterprise gross margin. The major findings indicated that female producers of convenience foods were more than male producers, the multiple regression result on the effects of socio-economic characteristics of consumers on the amount of money spent on consumer foods revealed that R2 value is 0.697. This implied that 69.7% of the total variation in output (Y is explained by the combined influences of the independent variables in the model. The gross margin enterprise revealed that the sale of convenience foods in Lafia metropolis is profitable. The study concluded by advocating for provision of credit facilities amongst others to producers and distributors of convenience foods with limited income.

  19. Concentration and Competition in the Global Meat Market

    Directory of Open Access Journals (Sweden)

    Bocharova Yuliia G.

    2016-03-01

    Full Text Available The article is aimed at analyzing the condition, development specifics, concentration and competition in the global meat market. Both significance and role of meat in providing the food security has been substantiated. An analysis of the dynamics and structure (both geographical and commodity of production volumes, consumption, exports and imports of meat has been conducted. The major producers, consumers, exporters and importers of meat in the context of globalization have been identified. The country-based features, patterns of consumption and imports of meat have been characterized. On the basis of calculated five indicators of concentration (coefficient of concentration, the Herfindahl-Hirschman index, coefficient of relative concentration, dispersion of logarithms of market shares, index of the maximum share the features of competition in the global market of producers and consumers of meat have been determined.

  20. Consumer profile analysis for different types of meat in Spain.

    Science.gov (United States)

    Escriba-Perez, Carmen; Baviera-Puig, Amparo; Buitrago-Vera, Juan; Montero-Vicente, Luis

    2017-07-01

    It is important to analyse the consumer profile of each type of meat to better adapt the marketing mix to each one. To this end, we examined the average consumption frequency of different types of meat based on two methodologies: consumer segmentation using the food-related lifestyle (FRL) framework, giving rise to 4 segments, and analysis of socio-demographic profiles. The variables used were: sex, age, educational level, social class, number of people in the household, presence of children younger than 18 in the home, geographical area and habitual residence. Beef was the only meat type significant in both analyses. Turkey meat only appeared as significant in the FRL analysis. The other meats (chicken, pork, rabbit and lamb) were only significant in the sociodemographic variables analysis. From the outcomes we may conclude that there is no single consumer profile, which rather depends on the type of meat. Copyright © 2017 Elsevier Ltd. All rights reserved.

  1. The Meat Dogma Project: Exploring Nitrogen Mitigation in Denmark

    DEFF Research Database (Denmark)

    Andersen, Sandy; Graversgaard, Morten

    2017-01-01

    Reduction of meat consumption in the modern West is often stymied by a meat-dominated tradition. While many people today are aware of the importance of reducing our carbon footprint, far fewer understand the harmful effects of nitrogen (N) pollution, or how large an impact the production...... and consumption of meat has in this issue. Publication of relevant studies, strategies and discussions is needed. Our research analyzes both methodologies and social themes which are pertinent for developing custom-based strategies aimed at reducing the current level of meat usage in Denmark, a country...... with a high production meat industry and heavy meat consumption per capita. Along with our qualitative research, we are utilizing quantitative calculations of N-Footprint size in terms of food consumption. We conclude by discussing certain strategies which with broader implementation could result in a more...

  2. Multispectral Imaging of Meat Quality - Color and Texture

    DEFF Research Database (Denmark)

    Trinderup, Camilla Himmelstrup

    of meat quality parameters, especially with regards to meat color and texture. Several image modalities have been applied, all considering multi- or hyper spectral imaging. The work demonstrates the use of computer vision systems for meat color measurements. The color is assessed by suitable...... transformations to the CIELAB color space, the common color space within food science. The results show that meat color assessment with a multispectral imaging is a great alternative to the traditional colorimeter, i.e. the vision system meets some of the limitations that the colorimeter possesses. To mention one......, it is possible to assess color of very complicated structures, such as salamis, with a vision system. More importantly though, the vision system embraces the complicated scattering properties of meat. The images can also lead to other analyses, e.g. image texture analysis relating to the structure of the meat...

  3. THE FUNCTIONAL ARCHITECTURE OF DEHYDRATION-ANOREXIA

    Science.gov (United States)

    Watts, Alan G.; Boyle, Christina N.

    2010-01-01

    The anorexia that accompanies the drinking of hypertonic saline (DE-anorexia) is a critical adaptive behavioral mechanism that helps protect the integrity of fluid compartments during extended periods of cellular dehydration. Feeding is rapidly reinstated once drinking water is made available again. The relative simplicity and reproducibility of these behaviors makes DE-anorexia a very useful model for investigating how the various neural networks that control ingestive behaviors first suppress and then reinstate feeding. We show that DE-anorexia develops primarily because the mechanisms that terminate ongoing meals are upregulated in such a way as to significantly reduce meal size. At the same time however, signals generated by the ensuing negative energy balance appropriately activate neural mechanisms that can increase food intake. But as the output from these two competing processes is integrated, the net result is an increasing reduction of nocturnal food intake, despite the fact that spontaneous meals are initiated with the same frequency as in control animals. Furthermore, hypothalamic NPY injections also stimulate feeding in DE-anorexic animals with the same latency as controls, but again meals are prematurely terminated. Comparing Fos expression patterns across the brain following 2-deoxyglucose administration to control and DE-anorexic animals implicates neurons in the descending part of the parvicellular paraventricular nucleus of the hypothalamus and the lateral hypothalamic areas as key components of the networks that control DE-anorexia. Finally, DE-anorexia generates multiple inhibitory processes to suppress feeding. These are differentially disengaged once drinking water is reinstated. PMID:20399797

  4. Safe meat-handling knowledge, attitudes and practices of private and government meat processing plants' workers: implications for future policy.

    Science.gov (United States)

    Adesokan, H K; Raji, A O Q

    2014-03-01

    Food-borne disease outbreaks remain a major global health challenge and cross-contamination from raw meat due to poor handling is a major cause in developing countries. Adequate knowledge of meat handlers is important in limiting these outbreaks. This study evaluated and compared the safe meat-handling knowledge, attitudes and practices (KAP) of private (PMPP) and government meat processing plants' (GMPP) workers in south-western Nigeria. This cross sectional study comprised 190 meat handlers (PMPP = 55; GMPP = 135). Data concerning their safe meat-handling knowledge, attitudes and practices as well as their socio-demographic characteristics, such as age, gender and work experience were collected. A significant association was observed between the type of meat processing plants and their knowledge (p = 0.000), attitudes (p = 0.000) and practices (p = 0.000) of safe meat-handling. Meat handlers in the GMPP were respectively, about 17 times (OR = 0.060, 95% CI: 0.018-0.203), 57 times (OR = 0.019, 95% CI: 0.007-0.054) and 111 times (OR = 0.009, 95% CI: 0.001- 0.067) less likely to obtain good knowledge, attitude and practice level of safe meat-handling than those from PMPP. Further, KAP levels were significantly associated with age group, education and work experience (p < 0.05). Study findings suggest the need for future policy in food industry in developing countries to accommodate increased involvement of private sector for improved food safety and quality delivery. Public health education on safe food handling and hygiene should be on the front burner among food handlers in general.

  5. Prevalence of Listeria species in some foods and their rapid ...

    African Journals Online (AJOL)

    Methods: Samples of high protein foods such as raw meats and meat products and including beef ... Conclusion: High protein foods contain different types of Listeria species; whole-cell protein profiles ..... their phenotypic behaviour. ... protein foods, but the real threat to consumer .... in meat and fermented fish in Malaysia.

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

    OpenAIRE

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

    2010-01-01

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

  7. The need and Potential of Biosensors to Detect Dioxins and Dioxin-Like Polychlorinated Biphenyls along the Milk, Eggs and Meat Food Chain

    NARCIS (Netherlands)

    Chobtang, J.; Boer, de I.J.M.; Hoogenboom, L.A.P.; Haasnoot, W.; Kijlstra, A.; Meerburg, B.G.

    2011-01-01

    Dioxins and dioxin-like polychlorinated biphenyls (DL-PCBs) are hazardous toxic, ubiquitous and persistent chemical compounds, which can enter the food chain and accumulate up to higher trophic levels. Their determination requires sophisticated methods, expensive facilities and instruments,

  8. Effects of food gums on volatile flavor compounds of dried duck meat slice during storage%食用胶对鸭肉脯保藏期间挥发性风味物质变化的研究

    Institute of Scientific and Technical Information of China (English)

    王武; 任志伟; 张静; 吴巧

    2012-01-01

    Along with the extending of storage time, the volatile flavor compounds of dried duck meat slice will disappear gradually and causes poor quality of dried duck meat slice. Therefore, maintaining the stability of the volatile flavor substances is discussed in this papeT. The effects of Xanthan gum, Carrageenan, Arabic gum, Konjac gum on the quality changes were studied. HS - SPEM - GC - MS was appllied to extract and analyze the volatile flavor compounds in dried duck meat during the storage. The study showed that food gums could slow down the volatile speed of the flavor and retained flavor component nonanal and estragole better. Thus, stability of the volatile flavor was kept and shelf life of the products was extended.%随着保藏时间的延长鸭肉脯中的挥发性风味物质会逐渐挥发,造成鸭肉脯的风味减淡,影响鸭肉脯的品质,因此在加工的过程中需要采取措施以保持鸭肉脯在保藏过程中的挥发性风味物质的稳定性,以鸭肉为原料,研究了鸭肉脯在加工过程中添加黄原胶、卡拉胶、阿拉伯胶和魔芋胶对鸭肉脯保藏期间挥发性风味物质变化规律的影响.采用顶空固相微萃取技术和气相色谱质谱联用检测方( HS - SPEM - GC - MS)对鸭肉脯的挥发性风味物质进行萃取和检测,研究结果表明,添加食用胶后可以减缓鸭肉脯挥发性风味物质总含量的挥发速度,有效的保持了鸭肉脯的挥发性风味物质,同时添加食用胶对鸭肉脯中主要挥发性风味物质中的壬醛、草蒿脑等起到较好的保持作用,从而有利于延长鸭肉脯的保藏时间风味稳定性.

  9. Microbial challenges of poultry meat production

    NARCIS (Netherlands)

    Bolder, N.M.

    2007-01-01

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

  10. Clostridium difficile in poultry and poultry meat

    Science.gov (United States)

    The incidence and severity of disease associated with toxigenic Clostridium difficile have increased in hospitals in North America from the emergence of newer, more virulent strains. Toxigenic C. difficile has been isolated from food animals and retail meat with potential implications of transfer t...

  11. Microbial challenges of poultry meat production

    NARCIS (Netherlands)

    Bolder, N.M.

    2007-01-01

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

  12. 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.

  13. Functionality of enterococci in meat products.

    Science.gov (United States)

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

    2003-12-01

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

  14. Dietary purines in vegetarian meat analogues.

    Science.gov (United States)

    Havlik, Jaroslav; Plachy, Vladimir; Fernandez, Javier; Rada, Vojtech

    2010-11-01

    The meat alternatives market offers a wide range of products resembling meat in taste, flavour or texture but based on vegetable protein sources. These high protein-low purine foods may find application in a low purine or purine-free diet, which is sometimes suggested for subjects with increased serum urate levels, i.e. hyperuricaemia. We determined purine content (uric acid, adenine, guanine, hypoxanthine, xanthine) in 39 commercially available meat substitutes and evaluated them in relation to their protein content. Some of the products contained a comparable sum of adenine and hypoxanthine per protein as meat. Analysis of variance showed an influence of protein source used. Mycoprotein-based products had significantly higher contents (2264 mg kg(-1)) of adenine and hypoxanthine per kg of 100% protein than soybean-based products (1648 mg kg(-1)) or mixtures consisting of soybean protein and wheat protein (1239 mg kg(-1)). Protein-rich vegetable-based meat substitutes might be generally accepted as meat alternatives for individuals on special diets. The type of protein used to manufacture these products determines the total content of purines, which is relatively higher in the case of mycoprotein or soybean protein, while appearing lower in wheat protein and egg white-based products. These are therefore more suitable for dietary considerations in a low-purine diet for hyperuricaemic subjects. 2010 Society of Chemical Industry

  15. Recent development in osmotic dehydration of fruit and vegetables: a review.

    Science.gov (United States)

    Chandra, Suresh; Kumari, Durvesh

    2015-01-01

    Osmotic dehydration of fruits and vegetables is achieved by placing the solid/semi solid, whole or in pieces, in a hypertonic solution (sugar and/or salt) with a simultaneous counter diffusion of solutes from the osmotic solution into the tissues. Osmotic dehydration is recommended as a processing method to obtain better quality of food products. Partial dehydration allows structural, nutritional, sensory, and other functional properties of the raw material to be modified. However, the food industry uptake of osmotic dehydration of foods has not been extensive as expected due to the poor understanding of the counter current flow phenomena associated with it. However, these flows are in a dynamic equilibrium with each other and significantly influence the final product in terms of preservation, nutrition, and organoleptic properties. The demand of healthy, natural, nutritious, and tasty processed food products continuously increases, not only for finished products, but also for ingredient to be included in complex foods such as ice cream, cereals, dairy, confectionaries, and bakery products.

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

    Directory of Open Access Journals (Sweden)

    Hasan Arısoy

    2014-08-01

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

  17. Emerging Evidence for the Importance of Dietary Protein Source on Glucoregulatory Markers and Type 2 Diabetes: Different Effects of Dairy, Meat, Fish, Egg, and Plant Protein Foods

    Directory of Open Access Journals (Sweden)

    Kevin B. Comerford

    2016-07-01

    Full Text Available Observational studies provide evidence that a higher intake of protein from plant-based foods and certain animal-based foods is associated with a lower risk for type 2 diabetes. However, there are few distinguishable differences between the glucoregulatory qualities of the proteins in plant-based foods, and it is likely their numerous non-protein components (e.g., fibers and phytochemicals that drive the relationship with type 2 diabetes risk reduction. Conversely, the glucoregulatory qualities of the proteins in animal-based foods are extremely divergent, with a higher intake of certain animal-based protein foods showing negative effects, and others showing neutral or positive effects on type 2 diabetes risk. Among the various types of animal-based protein foods, a higher intake of dairy products (such as milk, yogurt, cheese and whey protein consistently shows a beneficial relationship with glucose regulation and/or type 2 diabetes risk reduction. Intervention studies provide evidence that dairy proteins have more potent effects on insulin and incretin secretion compared to other commonly consumed animal proteins. In addition to their protein components, such as insulinogenic amino acids and bioactive peptides, dairy products also contain a food matrix rich in calcium, magnesium, potassium, trans-palmitoleic fatty acids, and low-glycemic index sugars—all of which have been shown to have beneficial effects on aspects of glucose control, insulin secretion, insulin sensitivity and/or type 2 diabetes risk. Furthermore, fermentation and fortification of dairy products with probiotics and vitamin D may improve a dairy product’s glucoregulatory effects.

  18. Emerging Evidence for the Importance of Dietary Protein Source on Glucoregulatory Markers and Type 2 Diabetes: Different Effects of Dairy, Meat, Fish, Egg, and Plant Protein Foods.

    Science.gov (United States)

    Comerford, Kevin B; Pasin, Gonca

    2016-07-23

    Observational studies provide evidence that a higher intake of protein from plant-based foods and certain animal-based foods is associated with a lower risk for type 2 diabetes. However, there are few distinguishable differences between the glucoregulatory qualities of the proteins in plant-based foods, and it is likely their numerous non-protein components (e.g., fibers and phytochemicals) that drive the relationship with type 2 diabetes risk reduction. Conversely, the glucoregulatory qualities of the proteins in animal-based foods are extremely divergent, with a higher intake of certain animal-based protein foods showing negative effects, and others showing neutral or positive effects on type 2 diabetes risk. Among the various types of animal-based protein foods, a higher intake of dairy products (such as milk, yogurt, cheese and whey protein) consistently shows a beneficial relationship with glucose regulation and/or type 2 diabetes risk reduction. Intervention studies provide evidence that dairy proteins have more potent effects on insulin and incretin secretion compared to other commonly consumed animal proteins. In addition to their protein components, such as insulinogenic amino acids and bioactive peptides, dairy products also contain a food matrix rich in calcium, magnesium, potassium, trans-palmitoleic fatty acids, and low-glycemic index sugars-all of which have been shown to have beneficial effects on aspects of glucose control, insulin secretion, insulin sensitivity and/or type 2 diabetes risk. Furthermore, fermentation and fortification of dairy products with probiotics and vitamin D may improve a dairy product's glucoregulatory effects.

  19. CONCENTRATION OF CADMIUM IN MEAT AND SELECTED MEATS PRODUCTS

    Directory of Open Access Journals (Sweden)

    Anetta Lukáčová

    2015-02-01

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

  20. 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.

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

    OpenAIRE

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

    2003-01-01

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

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

    Science.gov (United States)

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

    2014-01-01

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

  3. 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.

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

    Science.gov (United States)

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

    2014-01-01

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

  5. Food Applications and Regulation

    Science.gov (United States)

    Gálvez, Antonio; Abriouel, Hikmate; Omar, Nabil Ben; Lucas, Rosario

    This chapter deals with food applications of bacteriocins. Regulatory issues on the different possibilities for incorporating bacteriocins as bioprotectants are discussed. Specific applications of bacteriocins or bacteriocin-producing strains are described for main food categories, including milk and dairy products, raw meats, ready-to-eat meat and poultry products, fermented meats, fish and fish products or fermented fish. The last section of the chapter deals with applications in foods and beverages derived from plant materials, such as raw vegetable foods, fruits and fruit juices, cooked food products, fermented vegetable foods and ­fermented beverages. Results obtained for application of bacteriocins in combination with other hurdles are also discussed for each specific case, with a special emphasis on novel food packaging and food-processing technologies, such as irradiation, pulsed electric field treatments or high hydrostatic pressure treatment.

  6. To meat or not to meat? New perspectives on Neanderthal ecology.

    Science.gov (United States)

    Fiorenza, Luca; Benazzi, Stefano; Henry, Amanda G; Salazar-García, Domingo C; Blasco, Ruth; Picin, Andrea; Wroe, Stephen; Kullmer, Ottmar

    2015-02-01

    Neanderthals have been commonly depicted as top predators who met their nutritional needs by focusing entirely on meat. This information mostly derives from faunal assemblage analyses and stable isotope studies: methods that tend to underestimate plant consumption and overestimate the intake of animal proteins. Several studies in fact demonstrate that there is a physiological limit to the amount of animal proteins that can be consumed: exceeding these values causes protein toxicity that can be particularly dangerous to pregnant women and newborns. Consequently, to avoid food poisoning from meat-based diets, Neanderthals must have incorporated alternative food sources in their daily diets, including plant materials as well.

  7. DEHYDRATION AND SPRAYING OF BURITI PULP (Mauritia flexuosa L.: SHELF-LIFE EVALUATION

    Directory of Open Access Journals (Sweden)

    JAIME PAIVA LOPES AGUIAR

    Full Text Available ABSTRACT The present study aimed to process buriti fruits by dehydration and spraying and to evaluate their shelf-life in polyethylene plastic packaging at different storage temperatures. The edible part of the fruit was dehydrated, crushed and sieved for granule diameter standardization, packaged in polyethylene plastic packaging and stored at different temperatures 24°C (Ambient, 4°C (Cooling and -12°C (Freezer. Fresh and dehydrated fruits were analyzed for moisture, pH, acidity, total and reducing sugars, proteins, lipids, ashes, carbohydrates, energy, ß-carotene and retinol equivalent. Dehydrated and sprayed buriti was analyzed every 30 days for 150 days of storage for peroxide, acid and iodine indexes and also for microbiological parameters. The constituents that stood out both in fresh and dehydrated and sprayed fruits were: lipids, carbohydrates and consequently, energy and ß-carotene. In relation to shelf-life, all treatments presented good chemical and microbiological stability during the 150 days of storage period. It was concluded that dehydrated and sprayed buriti remained with good chemical and microbiological stability for at least 150 days of storage at temperatures of 4°C and -12°C. It is suggested that this product can be used as an ingredient in formulated foods aimed at supplementation of pro-vitamin A.

  8. Intelligent packaging in meat industry: An overview of existing solutions.

    Science.gov (United States)

    Mohebi, Ehsan; Marquez, Leorey

    2015-07-01

    Traditional packaging systems are refused since these systems do not provide any information about the quality of food products to the consumers and manufacturers at any stage of supply chain. The essence of a new technology to monitor the food spoilage from farm to fork is emerged to reduce hazards such as food borne diseases. Moreover, the food quality monitoring systems clarify the main factors in food wastage during supply chain. Intelligent packaging is employed to provide information about the history of food handling and storage to enhance food products quality and meet consumer satisfactions. Meat is one of the most perishable foods which causes sever illnesses in the case of spoilage. Variety of indicators and sensors have been proposed to warn about meat spoilage in meat industry. In this paper an overview of proposed approaches as well as commercial technologies to monitor the quality of meat during storage and transportation is presented. Furthermore, the existing technologies are compared in the sense of advantages and disadvantages in meat packaging applications.

  9. The Need and Potential of Biosensors to Detect Dioxins and Dioxin-Like Polychlorinated Biphenyls along the Milk, Eggs and Meat Food Chain

    Directory of Open Access Journals (Sweden)

    Aize Kijlstra

    2011-12-01

    Full Text Available Dioxins and dioxin-like polychlorinated biphenyls (DL-PCBs are hazardous toxic, ubiquitous and persistent chemical compounds, which can enter the food chain and accumulate up to higher trophic levels. Their determination requires sophisticated methods, expensive facilities and instruments, well-trained personnel and expensive chemical reagents. Ideally, real-time monitoring using rapid detection methods should be applied to detect possible contamination along the food chain in order to prevent human exposure. Sensor technology may be promising in this respect. This review gives the state of the art for detecting possible contamination with dioxins and DL-PCBs along the food chain of animal-source foods. The main detection methods applied (i.e., high resolution gas-chromatography combined with high resolution mass-spectrometry (HRGC/HRMS and the chemical activated luciferase gene expression method (CALUX bioassay, each have their limitations. Biosensors for detecting dioxins and related compounds, although still under development, show potential to overcome these limitations. Immunosensors and biomimetic-based biosensors potentially offer increased selectivity and sensitivity for dioxin and DL-PCB detection, while whole cell-based biosensors present interpretable biological results. The main shortcoming of current biosensors, however, is their detection level: this may be insufficient as limits for dioxins and DL-PCBs for food and feedstuffs are in pg per gram level. In addition, these contaminants are normally present in fat, a difficult matrix for biosensor detection. Therefore, simple and efficient extraction and clean-up procedures are required which may enable biosensors to detect dioxins and DL-PCBs contamination along the food chain.

  10. The need and potential of biosensors to detect dioxins and dioxin-like polychlorinated biphenyls along the milk, eggs and meat food chain.

    Science.gov (United States)

    Chobtang, Jeerasak; de Boer, Imke J M; Hoogenboom, Ron L A P; Haasnoot, Willem; Kijlstra, Aize; Meerburg, Bastiaan G

    2011-01-01

    Dioxins and dioxin-like polychlorinated biphenyls (DL-PCBs) are hazardous toxic, ubiquitous and persistent chemical compounds, which can enter the food chain and accumulate up to higher trophic levels. Their determination requires sophisticated methods, expensive facilities and instruments, well-trained personnel and expensive chemical reagents. Ideally, real-time monitoring using rapid detection methods should be applied to detect possible contamination along the food chain in order to prevent human exposure. Sensor technology may be promising in this respect. This review gives the state of the art for detecting possible contamination with dioxins and DL-PCBs along the food chain of animal-source foods. The main detection methods applied (i.e., high resolution gas-chromatography combined with high resolution mass-spectrometry (HRGC/HRMS) and the chemical activated luciferase gene expression method (CALUX bioassay)), each have their limitations. Biosensors for detecting dioxins and related compounds, although still under development, show potential to overcome these limitations. Immunosensors and biomimetic-based biosensors potentially offer increased selectivity and sensitivity for dioxin and DL-PCB detection, while whole cell-based biosensors present interpretable biological results. The main shortcoming of current biosensors, however, is their detection level: this may be insufficient as limits for dioxins and DL-PCBs for food and feedstuffs are in pg per gram level. In addition, these contaminants are normally present in fat, a difficult matrix for biosensor detection. Therefore, simple and efficient extraction and clean-up procedures are required which may enable biosensors to detect dioxins and DL-PCBs contamination along the food chain.

  11. A Research on Red Meat Consumption and Preferences: A Case Study in Tekirdağ Province

    Directory of Open Access Journals (Sweden)

    Ebru Onurlubaş

    2015-03-01

    Full Text Available In this study, 384 persons have been subjected to questionnaire made in order to determine the red meat consumption and preferences of the people living in the central district of Tekirdağ province. In the study it was determined that all the consumers consumed red meat. According to the findings of the research, the annual red meat consumption per capita was determined to be 34.22 kg. Considering the red meat consumption of the people subjected to research, it was determined that beef meat was the most preferred kind among all the other kinds of red meat. In the study, it was determined that in red meat buying place preference consumers prefer traditional retailers such as butcher been specialized. Consumers prefer red meat due to be the most nutritious, respectively be healthy, delicious, habit and easy to access. It was determined that 47.5% of consumers participated in the study were ready to pay extra for red meat in the food safety. It was determined 75.6% people participated in the study consume more red meat if the price of red meat cheapens. A logit model was used for analyzing the factors that influence the red meat consumption of the families participating in this research. According to the logit model results, it was determined that the families’ red meat consumption amount is affected from statistical variables such as; number of family members, education level, spouse's employment status, income, cheapening of the price of red meat .

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

    DEFF Research Database (Denmark)

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

    2011-01-01

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

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

    Science.gov (United States)

    Zubeldia Lauzurica, L; Gomar Fayos, J

    1997-01-01

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

  14. Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat.

    Science.gov (United States)

    Chumngoen, Wanwisa; Tan, Fa-Jui

    2015-07-01

    Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat's unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods.

  15. Prevalence of Clostridium botulinum in food raw materials used in REPFEDs manufactured in France.

    Science.gov (United States)

    Carlin, Frédéric; Broussolle, Véronique; Perelle, Sylvie; Litman, Sonia; Fach, Patrick

    2004-03-01

    Food raw materials used in refrigerated processed foods of extended durability (REPFEDs) manufactured in France were surveyed for Clostridium botulinum types A, B and E using PCR-Enzyme-linked Immunosorbent assay (PCR-ELISA) and mouse bioassay for detection respectively of cells and toxins in enrichment broth. Portions of 25 to 50 g of food were analysed. A total of 8 out of the 102 samples of fish and shellfish, 12 out of the 143 samples of meat and poultry, 1 out of the 62 samples of aroma, sauce and gravy, 4 out of the 25 samples of thickening agents, 3 out of the 26 samples of dehydrated dairy ingredients, and none of the 65 samples of spices, herbs and dehydrated mushroom were positive for C. botulinum in PCR-ELISA, i.e., 6.6% of all the samples tested. The 28 positive samples comprised 10 type A, 10 type B, 4 with both types A and B, and 4 undetermined by PCR typing. No sample positive for type E was detected. Of the 28 samples positive in PCR-ELISA, 15 were also positive in the mouse bioassay. The MPN count was between 1 and 3 C. botulinum/kg of food, which is similar to or in the lower range of values reported in the literature.

  16. Pollutants in food

    Energy Technology Data Exchange (ETDEWEB)

    Selenka, F.

    1983-01-01

    The concept of pollutants is defined. Examples of pollutants are presented whose behaviour in the human organism is described. The residues to be found in meat, processed meat, and milk are listed, and the consequences to be drawn for food control are presented.

  17. The psychology of meat consumption: an investigation of attitudes, identity and norms

    OpenAIRE

    Cadel,

    2014-01-01

    Food is given increasing attention worldwide, especially for what its safeness, and production impacts on the quality of human life and environment (Expo 2015). Among all types of food, meat is the one that endorses more meanings than any other. However, the claim of meat, has risen considerably over the years, causing major consequences on health and the environment, at both personal and social level. This PhD thesis analyzes factors related to attitudes towards eating meat, with a specif...

  18. The Development of Aromas in Ruminant Meat

    Directory of Open Access Journals (Sweden)

    María M. Campo

    2013-06-01

    Full Text Available This review provides an update on our understanding of the chemical reactions (lipid oxidation, Strecker and Maillard reactions, thiamine degradation and a discussion of the principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. This knowledge is essential in order to understand, control, and improve the quality of food products. More studies are necessary to fully understand the role of each compound in the overall cooked meat flavour and their possible effect in consumer acceptability.

  19. Physiologic Basis for Understanding Quantitative Dehydration Assessment

    Science.gov (United States)

    2012-01-01

    Quantitative Dehydration Sb. GRANT NUMBER Assessment Sc. PROGRAM ELEMENT NUMBER 6. AUTHOR(S) Sd. PROJECT NUMBER Samuel Cheuvront; Robert Kenefick; Nisha...of the statistical prob- ability for dehydration. Semantic descriptors provide a scale that aligned with statistical probability to communicate the...cryoscopy. JAMA 1968;205:506–12. 30. Mange K, Matsuura D, Cizman B, Soto H, Ziyadeh FN, Goldfarb S, Neilson EG. Language guiding therapy: the case of

  20. Dehydration processes using membranes with hydrophobic coating

    Science.gov (United States)

    Huang, Yu; Baker, Richard W; Aldajani, Tiem; Ly, Jennifer

    2013-07-30

    Processes for removing water from organic compounds, especially polar compounds such as alcohols. The processes include a membrane-based dehydration step, using a membrane that has a dioxole-based polymer selective layer or the like and a hydrophilic selective layer, and can operate even when the stream to be treated has a high water content, such as 10 wt % or more. The processes are particularly useful for dehydrating ethanol.

  1. Shelf-Stable Food Safety

    Science.gov (United States)

    ... country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic ... Nicholas Appert, who invented the process of packing meat and poultry in glass bottles, corking them, and ...

  2. 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.

  3. Rehydration with soft drink-like beverages exacerbates dehydration and worsens dehydration-associated renal injury.

    Science.gov (United States)

    García-Arroyo, Fernando E; Cristóbal, Magdalena; Arellano-Buendía, Abraham S; Osorio, Horacio; Tapia, Edilia; Soto, Virgilia; Madero, Magdalena; Lanaspa, Miguel A; Roncal-Jiménez, Carlos; Bankir, Lise; Johnson, Richard J; Sánchez-Lozada, Laura-Gabriela

    2016-07-01

    Recurrent dehydration, such as commonly occurs with manual labor in tropical environments, has been recently shown to result in chronic kidney injury, likely through the effects of hyperosmolarity to activate both vasopressin and aldose reductase-fructokinase pathways. The observation that the latter pathway can be directly engaged by simple sugars (glucose and fructose) leads to the hypothesis that soft drinks (which contain these sugars) might worsen rather than benefit dehydration associated kidney disease. Recurrent dehydration was induced in rats by exposure to heat (36°C) for 1 h/24 h followed by access for 2 h to plain water (W), a 11% fructose-glucose solution (FG, same composition as typical soft drinks), or water sweetened with noncaloric stevia (ST). After 4 wk plasma and urine samples were collected, and kidneys were examined for oxidative stress, inflammation, and injury. Recurrent heat-induced dehydration with ad libitum water repletion resulted in plasma and urinary hyperosmolarity with stimulation of the vasopressin (copeptin) levels and resulted in mild tubular injury and renal oxidative stress. Rehydration with 11% FG solution, despite larger total fluid intake, resulted in greater dehydration (higher osmolarity and copeptin levels) and worse renal injury, with activation of aldose reductase and fructokinase, whereas rehydration with stevia water had opposite effects. In animals that are dehydrated, rehydration acutely with soft drinks worsens dehydration and exacerbates dehydration associated renal damage. These studies emphasize the danger of drinking soft drink-like beverages as an attempt to rehydrate following dehydration.

  4. Identifying of meat species using polymerase chain reaction (PCR)

    Science.gov (United States)

    Foong, Chow Ming; Sani, Norrakiah Abdullah

    2013-11-01

    Meat has been widely consumed as an important protein source in daily life of human. Furthermore, with busy and intense urban lifestyle, processed food is now one of the main protein sources of one's diet. Consumers rely on the food labeling to decide if the meat product purchased is safe and reliable. Therefore, it is important to ensure the food labeling is done in a correct manner to avoid consumer fraud. More consumers are now concern about the food quality and safety as compared to before. This study described the meat species identification and detection method using Polymerase Chain Reaction (PCR) in 8 types of meats (cattle, buffalo, goat, sheep, chicken, duck, pork and horse). The objective of this study is to decide on the specificity of oligonucleotide sequences obtained from previous study. There were 5 proposed oligonucleotide primer in this study. The main important finding in this work is the specificity of oligonucleotide primers to raw meats. It if found that the oligonucleotide primers proposed were not specific to the local raw meat species. Therefore, further study is needed to obtain a species-specific oligonucletide primers for PCR, in order to be applied in food product testing.

  5. Identifying of meat species using polymerase chain reaction (PCR)

    Energy Technology Data Exchange (ETDEWEB)

    Foong, Chow Ming; Sani, Norrakiah Abdullah [School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600, Bangi, Selangor (Malaysia)

    2013-11-27

    Meat has been widely consumed as an important protein source in daily life of human. Furthermore, with busy and intense urban lifestyle, processed food is now one of the main protein sources of one’s diet. Consumers rely on the food labeling to decide if the meat product purchased is safe and reliable. Therefore, it is important to ensure the food labeling is done in a correct manner to avoid consumer fraud. More consumers are now concern about the food quality and safety as compared to before. This study described the meat species identification and detection method using Polymerase Chain Reaction (PCR) in 8 types of meats (cattle, buffalo, goat, sheep, chicken, duck, pork and horse). The objective of this study is to decide on the specificity of oligonucleotide sequences obtained from previous study. There were 5 proposed oligonucleotide primer in this study. The main important finding in this work is the specificity of oligonucleotide primers to raw meats. It if found that the oligonucleotide primers proposed were not specific to the local raw meat species. Therefore, further study is needed to obtain a species-specific oligonucletide primers for PCR, in order to be applied in food product testing.

  6. 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.

  7. Chemical composition of meat in two cyprinid species

    Directory of Open Access Journals (Sweden)

    Valerica Macovei

    2009-06-01

    Full Text Available The biochemical analyses of the meat were determined in two species of carps, respectively Cyprinus carpio and Ctenopharyngodon idella. We worked on four groups of 10 fishes each (two groups for C. carpio and two groups for Ct. idella. One group from both species was fed with special fodder, and the other two groups were fed with clover (Trifolium pratense and reeds (Phragmites communis for C. carpio and Ct. idella respectively. The determination was made in the laboratory of chemical analyses of the Faculty of Animal Sciences, University of Agricultural Sciences and Veterinary Medicine Iaşi and we determined the content of the meat in proteins, fat, dry substance and minerals. The characteristic chemicals of the meat were determined on the extracted sample from the lateral musculature of the body. Biochemical analysis of meat from the four carp lots shows that protein content of meat is higher in groups which received combined feed compared to group which individuals were fed with natural food. Therefore, in case of feeding fish with combined fodder the protein content of meat increases, which proves a good recovery of protein in feed. Fat content and minerals in cyprinid meat are both higher in individuals fed with combined feed compared to those fed with natural components. When fat content in meat is higher, the dry matter content in meat is higher.

  8. Meat and Drink

    Institute of Scientific and Technical Information of China (English)

    周立

    2003-01-01

    英语对话A: Do you think he’ll be doing the business all his life?B: I don’t think so. Doing business is not his meat and drink.A: What’s his meat and drink, then?B: He wants to write books. Books are what he depends on for life.

  9. Eat Without Meat

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

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

  10. 78 FR 77643 - National Advisory Committee of Meat and Poultry Inspection

    Science.gov (United States)

    2013-12-24

    ... Food Safety and Inspection Service National Advisory Committee of Meat and Poultry Inspection AGENCY... Poultry Inspection (NACMPI). The Committee is being convened to review two topics for FSIS. The first... committee to fully explore enhancing the safe food handling label on meat and poultry packages. With...

  11. 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.

  12. 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.

  13. Factors predicting meat and meat products consumption among middle-aged and elderly people: evidence from a consumer survey in Switzerland

    Science.gov (United States)

    Schmid, Alexandra; Gille, Doreen; Piccinali, Patrizia; Bütikofer, Ueli; Chollet, Magali; Altintzoglou, Themistoklis; Honkanen, Pirjo; Walther, Barbara; Stoffers, Helena

    2017-01-01

    ABSTRACT Background: An adequate diet contributes to health and wellbeing in older age. This is nowadays more important than ever since in industrialised countries the elderly population is growing continually. However, information regarding the consumption behaviour of older persons in Switzerland is limited. Objective: The objective of this investigation was to explore how middle-aged and elderly Swiss view animal products in relation to diet and health, and what factors predict consumption frequency. Design: A representative consumer survey among 632 people over the age of 50 years, living in the German-, French- and Italian-speaking regions of Switzerland was conducted. Results: This paper presents the results related to meat and meat products consumption. Most participants consumed meat and meat products regularly. The majority of participants with low meat intake indicated that eating small amounts would be enough. Respondents judged fresh meat (except pork) to be healthier than meat products, and poultry to be the healthiest meat. Overall meat consumption frequency was predicted by language region, gender, household size, and BMI. Furthermore, participants’ opinion about healthiness, taste and safety of meat but not their adherence to the Swiss food pyramid was found to be correlated to the consumption frequency of individual types of meat. Conclusion: Several factors have an impact on consumption frequency of meat and meat products in the middle-aged and elderly Swiss population and the importance varies according to the individual types of meat and meat products. The results show that the traditional food pyramid is not one of these factors for which reason new tools must be explored to support elderly people in regard to a healthy dietary behaviour. PMID:28469547

  14. Use of molecular biology techniques in the detection of fraud meat in ...

    African Journals Online (AJOL)

    Microsoft

    2015-02-04

    Feb 4, 2015 ... gene, identification, adulteration, meat products. INTRODUCTION ... specialized attention in the food quality management system. It is a vital field to ..... It should play an important role in the food industry regulation and legal.

  15. Factors Affecting the Oxidative Stability of Foods-Interesterified Soybean Oil with High Intensity Ultrasound Treatment and Trona Mineral in Packaged Fresh Meats

    OpenAIRE

    Lee, Jiwon

    2013-01-01

    Oxidation in oils and muscle foods has been studied for many years to understand its mechanism and furthermore to control and manage it. A series of different processing steps or different packaging techniques can alter oxidative stability. The objective of the current study was to examine oxidative stability of processed oil and to evaluate the effect of carbon dioxide generating mineral on quality of beef and chicken under different storage conditions. In Study 1 (Chapter 3), the effect of ...

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

    OpenAIRE

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

    2015-01-01

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

  17. Antimicrobial resistance among Campylobacter jejuni isolated from raw poultry meat at retail level in Denmark

    DEFF Research Database (Denmark)

    Andersen, S. R.; Saadbye, P.; Shukri, Naseer Mahmoud

    2006-01-01

    Campylobacter jejuni isolated from raw poultry meat collected at retail shops in Denmark in the period 1996-2003 were tested for susceptibility to seven antimicrobial agents. The food samples consisted of raw chicken meat and other raw poultry meat of domestic or imported origin. The highest levels...... of resistance among C. jejuni were observed for tetracycline, nalidixic acid and ciprofloxacin, whereas macrolide resistance was rarely detected. C. jejuni originating from other poultry meat (mainly duck and turkey meat) exhibited the highest occurrences of antimicrobial resistance monitored; approximately one...... third of the isolates were tetracycline resistant (N=100). Among chicken meat isolates, the occurrence of tetracycline resistance was significantly higher (P jejuni isolated from imported chicken meat (N=88) than in C. jejuni from Danish chicken meat (N=367). The same tendency was observed...

  18. Identification of two additives, locust bean gum (E-410) and guar gum (E-412), in food products by DNA-based methods.

    Science.gov (United States)

    Urdiain, M; Doménech-Sánchez, A; Albertí, S; Benedí, V J; Rosselló, J A

    2004-07-01

    Locust bean gum (E-410) and guar gum (E-412) are high molecular weight galactomannans used by the food industry as versatile food additives. The compounds, although chemically closely related, do not have the same functional properties when used in foods, and the substitution or unadvertised addition of either could change the desired qualities of the product. Analytical discrimination between E-410 and E-412 is technically difficult since they only differ in their galactose: mannose ratios, being 1 : 4 and 1 : 2 for locust bean gum and guar gum, respectively. A qualitative DNA-based method is reported for the authentication of additives E-410 and E-412 in finished food products (ice cream, dehydrated desserts, milk derivatives, dehydrated soups, salad dressing, marmalade and meat) from small quantities of food. DNA sequences from the nuclear ribosomal spacers of Ceratonia siliqua and Cyamopsis tetragonoloba, the plant sources of E-410 and E-412, respectively, were used to design polymerase chain reaction primers specific for each additive (PA23/PA21 and PG22/PG21). Twenty-two foods were analysed for the presence of E-410 and E-412 additives by this single-step polymerase chain reaction-based method. Positive DNA amplifications with the E-410 and/or E-412 primers were obtained in all 19 samples reported to contain either additive.

  19. 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.

  20. Meat intake and meat preparation in relation to risk of postmenopausal breast cancer in the NIH-AARP diet and health study.

    Science.gov (United States)

    Kabat, Geoffrey C; Cross, Amanda J; Park, Yikyung; Schatzkin, Arthur; Hollenbeck, Albert R; Rohan, Thomas E; Sinha, Rashmi

    2009-05-15

    A number of studies have reported that intake of red meat or meat cooked at high temperatures is associated with increased risk of breast cancer, but other studies have shown no association. We assessed the association between meat, meat-cooking methods, and meat-mutagen intake and postmenopausal breast cancer in the NIH-AARP Diet and Health Study cohort of 120,755 postmenopausal women who completed a food frequency questionnaire at baseline (1995-1996) as well as a detailed meat-cooking module within 6 months following baseline. During 8 years of follow-up, 3,818 cases of invasive breast cancer were identified in this cohort. Cox proportional hazards models were used to estimate hazard ratios (HR) and 95% confidence intervals (95% CI). After adjusting for covariates, intake of total meat, red meat, meat cooked at high temperatures, and meat mutagens showed no association with breast cancer risk. This large prospective study with detailed information on meat preparation methods provides no support for a role of meat mutagens in the development of postmenopausal breast cancer. (c) 2008 Wiley-Liss, Inc.

  1. Soy Foods and Health

    Science.gov (United States)

    ... products, and used as a meat substitute in vegetarian products such as soy burgers and soy hot ... For Parents MORE ON THIS TOPIC Becoming a Vegetarian Vegan Food Guide Figuring Out Fat and Calories ...

  2. Soy Foods and Health

    Science.gov (United States)

    ... products, and used as a meat substitute in vegetarian products such as soy burgers and soy hot ... For Parents MORE ON THIS TOPIC Becoming a Vegetarian Vegan Food Guide Figuring Out Fat and Calories ...

  3. [Rotten meat, coffee with corn, and watered-down milk: power struggles and oversight of the food trade in the Imperial Court, 1840-1889].

    Science.gov (United States)

    Souza, Juliana Teixeira

    2011-12-01

    During the Second Reign, the regulation and inspection of food trade in the city of Rio de Janeiro were characterized by heated clashes between three agencies that had overlapping powers in the matter: the Câmara Municipal (Municipal Chambers), the Secretaria de Polícia (Police Department), and the Junta Central de Higiene Pública (Central Public Hygiene Board). The article analyzes the conflicts between these agencies, while taking into account their coincidental duties and power disputes and also underscoring the Chamber's effort to preserve its former public health responsibilities, essential to protecting its governmental capacities.

  4. QUANTITATIVE STUDY OF THE WORLD MARKET OF MEAT

    Directory of Open Access Journals (Sweden)

    Elena COFAS

    2013-01-01

    Full Text Available This study presents the evolution of global market of meat in 2007-2011 and has been possible because the authors used an important set of indicators, namely: livestock, achieved production, imports, exports, trade balance, price etc. The data used in this work was provided by the following institutions accredited for collecting and processing statistical data: National Institute of Statistics, EUROSTAT, FAOSTAT, FAPRI and USDA. The analysis global market of meat is primarily a quantitative analysis. In the period which is analysed, the demand, the production, the imports, the exports and the prices have evolved differently, especially meat categories, so all these indicators have influenced global market of meat. In mainly, the meat consumption is influenced by the pattern of food consumption and price level. In the future, expect a increase prices, which is based on increasing production costs. Therefore, first it is necessary to adopt measures to support the farmers.

  5. The environmental prospects of cultured meat in China

    Institute of Scientific and Technical Information of China (English)

    SUN Zhi-chang; YU Qun-li; HAN Lin

    2015-01-01

    To deal with concerns in China about environmental degradation and a growth in population accompanied by increased consumption of livestock products, a meat alternative is required. This study compared the environmental impacts of producing different protein sources for nutrition, including crops, livestock products, and cultured meat. The results showed that cultured meat has the lowest land use per unit of protein and unit of human digestible energy. China’s crops have the lowest energy use and greenhouse gas (GHG) emissions per unit of energy and protein. The energy use in cultured meat production is slightly higher than that of current pork production in China, whereas GHG emissions are lower. It is concluded that the overal impact of replacing livestock products with cultured meat would be beneifcial for China’s environment and would potential y improve food security because less land is needed to produce the same amount of protein and energy.

  6. Fat tissue and fatty acid composition in lamb meat

    Directory of Open Access Journals (Sweden)

    Ana KAIĆ

    2016-09-01

    Full Text Available Meat is a food of high nutritional content which can make a valuable contribution in a human diet. Among other nutrients, meat is the main source of fats in the human diet and its presence in the daily meal of consumers in the developed countries is high. Consumers have become increasingly aware of the role of fat and fatty acids in their health status. Consequently, at the time of purchase of certain types of meats their requests are subjected to the frequent changes and growing demands. From this point of view it must be considered that fat and fatty acid composition of lamb meat could be highly influenced by the breed, age/weight of the animal, gender, diet, production system, and anatomical position of the muscles. Therefore, the aim of this paper was to describe the factors that may affect the fat tissue and fatty acid composition in lamb meat and their relation to the human health status.

  7. 76 FR 69146 - Common or Usual Name for Raw Meat and Poultry Products Containing Added Solutions-Reopening of...

    Science.gov (United States)

    2011-11-08

    ... Meat and Poultry Products Containing Added Solutions--Reopening of Comment Period AGENCY: Food Safety..., ``Common or Usual Name for Raw Meat and Poultry Products Containing Added Solutions.'' It is also providing... Meat and Poultry Products Containing Added Solutions'' (76 FR 44855) to amend its regulations to...

  8. 75 FR 82148 - Nutrition Labeling of Single-Ingredient Products and Ground or Chopped Meat and Poultry Products

    Science.gov (United States)

    2010-12-29

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

  9. Flexitarianism : a range of sustainable food styles

    NARCIS (Netherlands)

    Verain, M.C.D.; Dagevos, H.; Antonides, G.

    2015-01-01

    People who don’t abstain from meat as a matter of principle may still eat less of it. (Steven Pinker, The Better Angels of our Nature, 2011, p. 472). A shift in Western meat consumption patterns could significantly reduce the ecological effects of the food system. The consumption of meat accounts fo

  10. Effects of Socio-economic and Demographic Variables on Meat Consumption in Vietnam

    Directory of Open Access Journals (Sweden)

    Effects of Socio-economic and Demographic Variables on Meat Consumption in Vietnam

    2014-01-01

    Full Text Available This study relates social-demographic characteristics of Vietnamese households to their consumption of meat. Pork and poultry constitute the majority of meat consumed in Vietnamese households. Hence, pork and poultry consumption have great influence on the total amount of meat consumed. Increasing pork and poultry consumption has strongly contributed to the total meat consumption growth. Tobit models are estimated drawing on the latest Vietnamese Household Living Standard Survey in 2010. The analysis of demand for pork and poultry in Vietnamese households demonstrates that meat demand in Vietnam is significantly affected by socio-economic and demographic factors of households. Understanding meat consumption patterns will help the Vietnamese government to implement policies to ensure food security. The policies may affect food redistribution between rural and urban areas, ethnic groups, the poor and the rich. In addition, food firms who wish to invest in the food market in Vietnam have to understand meat consumption patterns and meat demand to develop suitable business strategies and thereby contribute to increasing food security. This opens possibilities for domestic meat supply chains like feed producers and other livestock input suppliers, agricultural producers, processors, traders and the retail sector to take advantage of this dynamic markets sector.

  11. SAFE HANDLING OF FOODS

    Science.gov (United States)

    Microbial food-borne illnesses pose a significant health problem in Japan. In 1996 the world's largest outbreak of Escherichia coli food illness occurred in Japan. Since then, new regulatory measures were established, including strict hygiene practices in meat and food processi...

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

    OpenAIRE

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

    2014-01-01

    Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage ...

  13. 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.

  14. LOW-CALORIES RAISINS OBTAINED BY COMBINED DEHYDRATION: PROCESS OPTIMIZATION AND EVALUATION OF THE ANTIOXIDANT EFFICIENCY

    Directory of Open Access Journals (Sweden)

    Mariana B. Laborde

    2015-03-01

    Full Text Available A healthy dehydrated food of high nutritional-quality and added-value was developed: low-calories raisin obtained by an ultrasonic assisted combined-dehydration with two-stage osmotic treatment (D3S complemented by drying. Pink Red Globe grape produced at Mendoza (Argentina, experienced a substitution of sugar by natural sweetener Stevia in two osmotic stages under different conditions (treatment with/without ultrasound; sweetener concentration 18, 20, 22% w/w; time 35, 75, 115 minutes, evaluating soluble solids (SS, moisture (M, total polyphenols (PF, antioxidant efficiency (AE and sugar profile. The multiple optimization of the process by response surface methodology and desirability analysis, allowed to minimize M, maximize SS (Stevia incorporation, and preserve the maximum amount of PF. After the first stage, the optimal treatment reduced the majority sugars of the grape in 32% (sucrose, glucose, and the 57% at the end of the dehydration process.

  15. Bioactive Peptides from Muscle Sources: Meat and Fish

    Directory of Open Access Journals (Sweden)

    Catherine Stanton

    2011-08-01

    Full Text Available Bioactive peptides have been identified in a range of foods, including plant, milk and muscle, e.g., beef, chicken, pork and fish muscle proteins. Bioactive peptides from food proteins offer major potential for incorporation into functional foods and nutraceuticals. The aim of this paper is to present an outline of the bioactive peptides identified in the muscle protein of meat to date, with a focus on muscle protein from domestic animals and fish. The majority of research on bioactives from meat sources has focused on angiotensin-1-converting enzyme (ACE inhibitory and antioxidant peptides.

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

    Science.gov (United States)

    Vandendriessche, Frank

    2008-01-01

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

  17. Consumers want safer meat - but not at all costs

    DEFF Research Database (Denmark)

    Mørkbak, Morten Raun; Christensen, Tove; Gyrd-Hansen, Dorte

    2008-01-01

    Consumers, the public authorities, and the food industry are all concerned with the safety of meat. The increasing demand for safer food from the consumers and the public authorities puts pressure on producers to identify efficient methods to reduce risks. Earlier studies have shown that consumers...... state a willingness to pay for safer meat - but we know very little about how different methods to reduce risks affect the consumers' preferences for safer meat. In the present study, a choice experiment for a representative sample of the Danish population was conducted to elicit whether consumers...... different packages of minced pork that differed with respect to Salmonella risks, risk reduction method, and price. The sample consisted of 844 Danish consumers, who answered a questionnaire over the internet. Our results indicate that consumers demand safer meat, but not at all costs - there is a limit...

  18. Challenges and prospects for consumer acceptance of cultured meat

    Institute of Scientific and Technical Information of China (English)

    Wim Verbeke; Pierre Sans; Ellen J Van Loo

    2015-01-01

    Consumer acceptance of cultured meat is expected to depend on a wide diversity of determinants ranging from technology-related perceptions to product-speciifc expectations, and including wider contextual factors like media coverage, public involvement, and trust in science, policy and society. This paper discusses the case of cultured meat against this multitude of possible determinants shaping future consumer acceptance or rejection. The paper also presents insights from a primary exploratory study performed in April 2013 with consumers from Flanders (Belgium) (n=180). The concept of cultured meat was only known (unaided) by 13%of the study participants. After receiving basic information about what cultured meat is, participants expressed favorable expectations about the concept. Only 9%rejected the idea of trying cultured meat, while two thirds hesitated and about quarter indicated to be wil ing to try it. The provision of additional information about the environmental beneifts of cultured meat compared to traditional meat resulted in 43%of the participants indicating to be wil ing to try this novel food, while another 51%indicated to be‘maybe’ wil ing to do so. Price and sensory expectations emerged as major obstacles. Consumers eating mostly vegetarian meals were less convinced that cultured meat might be healthy, suggesting that vegetarians may not be the ideal primary target group for this novel meat substitute. Although exploratory rather than conclusive, the ifndings general y underscore doubts among consumers about trying this product when it would become available, and therefore also the chal enge for cultured meat to mimic traditional meat in terms of sensory quality at an affordable price in order to become acceptable for future consumers.

  19. Learning from Dioxin & PCBs in meat – problems ahead?

    Science.gov (United States)

    Weber, R.

    2017-09-01

    Persistent organic pollutants (POPs) including polychlorinated dibenzo-p-dioxins and polychlorinated dibenzofurans (PCDD/Fs; “Dioxins”), or polychlorinated biphenyls (PCBs) are widely recognized environmental and food contaminants. More than 90% of PCDD/Fs and PCB exposure of the average population stem from animal based food including meat. While average PCDD/F and PCB levels have decreased compared to levels 1980s, still contamination above regulatory limits are observed and a share of the population is above the tolerable daily intake recommended by the WHO. For PCBs the contamination of feed and food along the life cycle from production, use, recycling, end of life and related contaminated sites has been documented and can be seen as a model. Furthermore, it has been recently discovered that levels of PCBs in feed and soil below regulatory limits can result in meat contamination above EU regulatory limits. In particular, beef meat and chicken meat/eggs have been found very sensitive towards PCB contamination in the environment (soil and feed) but also in stables (paints and sealants). For PCDD/Fs, the major exposure pathways are feed, feed additives and contaminated sites. Chlorinated paraffins have substituted PCBs the last 40 years in open application and short chain chlorinated paraffins (SCCPs) were recently (05/2017) listed in the Stockholm Convention. Furthermore, brominated and fluorinated POPs have been listed in the Convention. All these POPs groups can accumulate in meat animals. For these new listed POPs no regulatory limits in food including meat has been established yet. Initial information on presence and risk of new listed POPs to food animals is compiled. A more systematic assessment of exposure and risks of POPs to food animals/meat is needed.

  20. Detection of CNS and PrPSc in meat products.

    Science.gov (United States)

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

    2002-01-01

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

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

    DEFF Research Database (Denmark)

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

    2013-01-01

    This paper describes a new approach by which changes over time in the relative risk of human campylobacteriosis from broiler meat are evaluated through quantitative microbiological risk assessment modelling. Danish surveillance data collected at retail from 2001 to 2010 on numbers of thermotolerant...... providing the most relevant outcome for food safety risk managers....... Campylobacter spp. on Danish produced and imported chilled and frozen broiler meat were the basis for the investigation. The aim was to explore if the risk from the different meat categories had changed over time as a consequence of implemented intervention strategies. The results showed a slight decrease from...

  2. Influence of dehydration process in Castellano chickpea: changes in bioactive carbohydrates and functional properties.

    Science.gov (United States)

    Aguilera, Yolanda; Benítez, Vanesa; Mollá, Esperanza; Esteban, Rosa M; Martín-Cabrejas, María A

    2011-11-01

    Changes in bioactive carbohydrates, functional, and microstructural characteristics that occurred in chickpea under soaking, cooking, and industrial dehydration processing were evaluated. Raw chickpea exhibited important levels of raffinose family of oligosaccharides (RFOs), resistant starch (RS) and total dietary fibre (TDF), being insoluble dietary fibre (IDF) the main fraction (94%). The dehydration process increased RFOs (43%), RS (47%) and soluble dietary fiber (SDF) (59%) levels significantly. In addition, a noticeable increase in both fibre fractions was observed, being higher in soluble fibre in (SDF) (59%). The minimum nitrogen solubility of raw flours was at pH 4, and a high degree of protein insolubilization (80%) was observed in dehydrated flours. The raw and processed flours exhibited low oil-holding capacities (1.10 mg/ml), and did not show any change by thermal processing, whereas water-holding capacities rose to 5.50 mg/ml of sample. Cooking and industrial dehydration process reduced emulsifying activity and foaming capacity of chickpea flour. The microstructural observations were consistent with the chemical results. Thus, the significant occurrence of these bioactive carbohydrate compounds along with the interesting functional properties of the dehydrated flours could be considered useful as functional ingredients for food formulation.

  3. Meat and Appetite Regulation

    DEFF Research Database (Denmark)

    Kehlet, Ursula Nana

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

  4. Meat spoilage during distribution.

    Science.gov (United States)

    Nychas, George-John E; Skandamis, Panos N; Tassou, Chrysoula C; Koutsoumanis, Konstantinos P

    2008-01-01

    Meat spoilage during distribution can be considered as an ecological phenomenon that encompasses the changes of the available substrata (e.g., low molecular compounds), during the prevailing of a particular microbial association, the so-called specific spoilage organisms (SSO). In fact, spoilage of meat depends on an even smaller fraction of SSO, called ephemeral spoilage organisms (ESO). These ESO are the consequence of factors that dynamically persist or imposed during, e.g., processing, transportation and storage in the market. Meanwhile spoilage is a subjective judgment by the consumer, which may be influenced by cultural and economic considerations and background as well as by the sensory acuity of the individual and the intensity of the change. Indeed, when spoilage progresses, most consumers would agree that gross discoloration, strong off-odors, and the development of slime would constitute the main qualitative criteria for meat rejection. On the other hand, meat industry needs rapid analytical methods or tools for quantification of these indicators to determine the type of processing needed for their raw material and to predict remaining shelf life of their products. The need of an objective evaluation of meat spoilage is of great importance. The use of metabolomics as a potential tool for the evaluation of meat spoilage can be of great importance. The microbial association of meat should be monitored in parallel with the estimation of changes occurring in the production and/or assimilation of certain compounds would allow us to evaluate spoilage found or produced during the storage of meat under different temperatures as well as packaging conditions.

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

    NARCIS (Netherlands)

    Hoek, A.C.; Luning, P.A.; Weijzen, P.; Engels, W.; Kok, F.J.; Graaf, de C.

    2011-01-01

    What does it take to increase the consumption of meat substitutes and attract new consumers? We identified main barriers and drivers by a consumer survey (n = 553) in the U.K. and the Netherlands. Person-related factors (food neophobia and food choice motives) and product-related attitudes and

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

    NARCIS (Netherlands)

    Hoek, A.C.; Luning, P.A.; Weijzen, P.; Engels, W.; Kok, F.J.; Graaf, de C.

    2011-01-01

    What does it take to increase the consumption of meat substitutes and attract new consumers? We identified main barriers and drivers by a consumer survey (n = 553) in the U.K. and the Netherlands. Person-related factors (food neophobia and food choice motives) and product-related attitudes and belie

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

    DEFF Research Database (Denmark)

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

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

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

    DEFF Research Database (Denmark)

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

    2004-01-01

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

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

    DEFF Research Database (Denmark)

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

    2004-01-01

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

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

    DEFF Research Database (Denmark)

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

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

  11. U.S. Food Safety and Inspection Service testing for Salmonella in selected raw meat and poultry products in the United States, 1998 through 2003: analysis of set results.

    Science.gov (United States)

    Naugle, Alecia Larew; Barlow, Kristina E; Eblen, Denise R; Teter, Vanessa; Umholtz, Robert

    2006-11-01

    The U.S. Food Safety and Inspection Service (FSIS) tests sets of samples of selected raw meat and poultry products for Salmonella to ensure that federally inspected establishments meet performance standards defined in the pathogen reduction-hazard analysis and critical control point system (PR-HACCP) final rule. In the present report, sample set results are described and associations between set failure and set and establishment characteristics are identified for 4,607 sample sets collected from 1998 through 2003. Sample sets were obtained from seven product classes: broiler chicken carcasses (n = 1,010), cow and bull carcasses (n = 240), market hog carcasses (n = 560), steer and heifer carcasses (n = 123), ground beef (n = 2,527), ground chicken (n = 31), and ground turkey (n = 116). Of these 4,607 sample sets, 92% (4,255) were collected as part of random testing efforts (A sets), and 93% (4,166) passed. However, the percentage of positive samples relative to the maximum number of positive results allowable in a set increased over time for broilers but decreased or stayed the same for the other product classes. Three factors associated with set failure were identified: establishment size, product class, and year. Set failures were more likely early in the testing program (relative to 2003). Small and very small establishments were more likely to fail than large ones. Set failure was less likely in ground beef than in other product classes. Despite an overall decline in set failures through 2003, these results highlight the need for continued vigilance to reduce Salmonella contamination in broiler chicken and continued implementation of programs designed to assist small and very small establishments with PR-HACCP compliance issues.

  12. Random survey of HFC and R22 emission, refrigerants and leakage percentage in the dairy, meat and other food industries; Steekproefonderzoek HFK en R22-emissies, koudemiddelvulling en lekpercentage in de Zuivel, Vlees en Overige voedingsmiddelensectoren

    Energy Technology Data Exchange (ETDEWEB)

    Pennartz, A.M.G.; Van den Bovenkamp, M.V. [KWA Bedrijfsadviseurs, Amersfoort (Netherlands)

    2012-08-15

    The EU member states are obliged to bring the EU F-gas and Ozone policy into operation, by minimalizing the R22 and F-gas emissions in cooperation with market parties. Factors that may guide the refrigerant emission policy are: leakage percentages per year (company level, sector, national level); emission quantities (company level, sector, national level); indirect indicators: knowledge, experience with refrigerating contractors, feed back to end users, proactive prevention by end users. At this moment there is no clear view of the emission percentages in practice with the end users. For this reason the Dutch Ministry of Infrastructure and the Environment, by NL Agency, has initiated a random test survey in the Dairy, Meat and Other Food sectors. The main goal is to obtain data on the size and trends of R22 and HFK emissions in the period 2007-2010 [Dutch] De EU-lidstaten dienen uitvoering te geven aan het EU F-gas en Ozon-beleid, door met de markt te streven naar minimale R22 en F-gas emissies bij de eindgebruikers. Indicatoren (trends) om het koudemiddel emissiebeleid op te kunnen sturen zijn: jaarlijks optredende lekpercentages (per bedrijf, sector, totaal NL); emissiehoeveelheden (per bedrijf, sector, totaal NL); indirecte factoren: kennis/ervaring in lekkagepreventie bij koelinstallateurs, terugkoppeling naar de opdrachtgevers, preventiebeleid/prioriteit vanuit de opdrachtgevers. Tot nu toe ontbreekt een scherp beeld van de optredende lekpercentages (grootte, trends) bij de eindverbruikers. Daarom is door het Ministerie van IenM, via Agentschap NL een steekproefonderzoek uitgezet in de sectoren Zuivel, Vlees en Overige voedingsmiddelen. Doel is een beeld te krijgen van de omvang en trend van de R22 en HFK-emissies over 2007-2010.

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

    Science.gov (United States)

    Gokulakrishnan, P; Vergis, Jess

    2015-01-01

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

  14. EFFECT OF RICE HULL IN THE DRIED HOTEL FOOD WASTE BASED-DIET ON LIPID CHARACTERISTICS AND MEAT QUALITY OF BARROWS

    Directory of Open Access Journals (Sweden)

    I.M. Purnamartha

    2014-10-01

    Full Text Available The study was constructed to observe the effect of rice hull as a fiber sources in the dried hotelfood waste based-diet on fat and cholesterol level of pork. Twenty four heads of two months old ofLandrace x Yorkshire cross barrows were randomly divided into four treatment groups, i.e. without ricehull (R0, 10% rice hull (R1, 20% rice hull (R2, and 30% rice hull (R3. They placed in individualconcrete pen with 1.9 m in length and 0.5 m in width. Feed and water were given as ad libitum.Observation was done for 10 weeks prior to slaughter. Completely Randomized Design was used in thisstudy. Data obtained was analyzev by anova and mean comparison of Duncan's new Multiple RangeTest. Fat content of R0, R1, R2, dan R3 pork were 14.09±0.31, 13.30±0.44, 12.9±20.30 and11.95±0.56%, respectively. Fat content of pork of R0 was higher (P<0.05 than that of others groups.Cholesterol content of pork of R0, R1, R2 and R3 were 256.47±30.23, 252.34±26.56, 217.63±21.93 and199.21±25.94 mg/100 g, respectively. Cholesterol content of pork of R3 were lower (P<0.05 than thoseof R0. It is concluded that the use of rice hull up to 30% in the dried hotel food waste based-diet candecreases fat and cholesterol levels of pork.

  15. Guidelines for glycol dehydrator design; Part 1

    Energy Technology Data Exchange (ETDEWEB)

    Manning, W.P. (Coastal Chemical Co., Inc., Houston, TX (United States)); Wood, H.S. (Maloney-Crawford, Tulsa, OK (United States))

    1993-01-01

    Better designs and instrumentation improve glycol dehydrator performance. This paper reports on these guidelines which emphasize efficient water removal from natural gas. Water, a common contaminant in natural gas, causes operational problems when it forms hydrates and deposits on solid surfaces. Result: plugged valves, meters, instruments and even pipelines. Simple rules resolve these problems and reduce downtime and maintenance costs.

  16. Pelagic sea snakes dehydrate at sea

    Science.gov (United States)

    Lillywhite, Harvey B.; Sheehy, Coleman M.; Brischoux, François; Grech, Alana

    2014-01-01

    Secondarily marine vertebrates are thought to live independently of fresh water. Here, we demonstrate a paradigm shift for the widely distributed pelagic sea snake, Hydrophis (Pelamis) platurus, which dehydrates at sea and spends a significant part of its life in a dehydrated state corresponding to seasonal drought. Snakes that are captured following prolonged periods without rainfall have lower body water content, lower body condition and increased tendencies to drink fresh water than do snakes that are captured following seasonal periods of high rainfall. These animals do not drink seawater and must rehydrate by drinking from a freshwater lens that forms on the ocean surface during heavy precipitation. The new data based on field studies indicate unequivocally that this marine vertebrate dehydrates at sea where individuals may live in a dehydrated state for possibly six to seven months at a time. This information provides new insights for understanding water requirements of sea snakes, reasons for recent declines and extinctions of sea snakes and more accurate prediction for how changing patterns of precipitation might affect these and other secondarily marine vertebrates living in tropical oceans. PMID:24648228

  17. Pelagic sea snakes dehydrate at sea.

    Science.gov (United States)

    Lillywhite, Harvey B; Sheehy, Coleman M; Brischoux, François; Grech, Alana

    2014-05-07

    Secondarily marine vertebrates are thought to live independently of fresh water. Here, we demonstrate a paradigm shift for the widely distributed pelagic sea snake, Hydrophis (Pelamis) platurus, which dehydrates at sea and spends a significant part of its life in a dehydrated state corresponding to seasonal drought. Snakes that are captured following prolonged periods without rainfall have lower body water content, lower body condition and increased tendencies to drink fresh water than do snakes that are captured following seasonal periods of high rainfall. These animals do not drink seawater and must rehydrate by drinking from a freshwater lens that forms on the ocean surface during heavy precipitation. The new data based on field studies indicate unequivocally that this marine vertebrate dehydrates at sea where individuals may live in a dehydrated state for possibly six to seven months at a time. This information provides new insights for understanding water requirements of sea snakes, reasons for recent declines and extinctions of sea snakes and more accurate prediction for how changing patterns of precipitation might affect these and other secondarily marine vertebrates living in tropical oceans.

  18. Dehydration transformation in Ca-montmorillonite

    Indian Academy of Sciences (India)

    P Bala; B K Samantaray; S K Srivastava

    2000-02-01

    The present work deals with the dehydration transformation of Ca-montmorillonite in the temperature range 30°–500°C. Thermal, infrared (IR), and X-ray diffraction (XRD) analyses were used to describe the thermal transformation. The microstructural and layer disorder parameters like crystallite size, r.m.s. strain ($\\langle e^2\\rangle^{1/2}$), variation of interlayer spacing (), and proportion of planes which were affected by the defect (), have all been calculated from the (001) basal reflection using the method of variance and Fourier line shape analysis. These investigations revealed that sample underwent transformation from hydrated phase to dehydrated phase at 200°C, and as a consequence, its basal spacing collapsed from 16.02 Å (30°C) to around 10 Å (200°C). This transformation occurred through a wide range of temperature, i.e. within the range 120°–200°C. The crystallite size was maximum at room temperature (30°C), however, the size decreased with increasing temperature in the hydrated phase, whereas the size increased with increasing temperature for the dehydrated phase. The , and $\\langle e^2\\rangle^{1/2}$ of the hydrated and the dehydrated phase increased and decreased, respectively with increase of heating temperature.

  19. DEHYDRATION AND DEOILING OF METAL CHIP

    Directory of Open Access Journals (Sweden)

    O. M. Djakonov

    2011-01-01

    Full Text Available Influence of technology factors on efficiency of processes of dehydration and deoiling of metal chips is investigated. The new universal simple method of definition of coefficients of filtration and free infiltration of liquid in porous medium is offered.

  20. DEHYDRATION IN CHILDREN WITH ACUTE DIARRHEA

    Directory of Open Access Journals (Sweden)

    S. V. Khaliullina

    2014-01-01

    Full Text Available The article is focused on the main issues of the regulation of water-electrolyte metabolism in children, possible variants of its disorder in acute diarrhoeal diseases. The clinical features of dehydration depending on the severity and qualitative component of losses are described, recommendations on laboratory diagnosis and treatment are provided. 

  1. Safety assessment of meat from transgenic cattle by 90-day feeding study in rats.

    Science.gov (United States)

    Liu, Shan; Li, Chen-Xi; Feng, Xiao-Lian; Wang, Hui-Ling; Liu, Hai-Bo; Zhi, Yuan; Geng, Gui-Ying; Zhao, Jie; Xu, Hai-Bin

    2013-07-01

    The study was carried out to evaluate the subchronic toxicity of meat derived from human lactoferrin gene-modified cattle in male and female Wistar rats. Rats were fed 5% or 10% transgenic meat diet, 5% or 10% conventional meat diet, or AIN93G diet for 90 days. During the study, body weight and food consumption were weighed weekly and clinical observations were conducted daily. At the end of the study, urinary examination, hematology and blood biochemistry examination, macroscopic and microscopic examinations were performed. There were no biologically significant differences in these factors between the rat groups fed transgenic meat diet and conventional meat diet. Therefore, the present 90-day rodent feeding study suggests that meat derived from the transgenic cattle is equivalent to meat from conventional cattle in use as dietary supplements.

  2. Isothiocyanates may chemically detoxify mutagenic amines formed in heat processed meat.

    Science.gov (United States)

    Lewandowska, Anna; Przychodzeń, Witold; Kusznierewicz, Barbara; Kołodziejski, Dominik; Namieśnik, Jacek; Bartoszek, Agnieszka

    2014-08-15

    Meat consumption represents a dietary risk factor increasing the incidence of common cancers, probably due to carcinogenic amines (HAAs) formed upon meat heating. Interestingly, cancers whose incidence is increased by meat consumption, are decreased in populations consuming brassica vegetables regularly. This inverse correlation is attributed to brassica anticarcinogenic components, especially isothiocyanates (ITCs) that stimulate detoxification of food carcinogens. However, ITC reactivity towards amines generating stable thioureas, may also decrease mutagenicity of processed meat. We confirmed here that combining meat with cabbage (fresh or lyophilized), in proportions found in culinary recipes, limited by 17-20% formation of HAAs and significantly lowered mutagenic activity of fried burgers. Moreover, MeIQx mutagenicity was lowered in the presence of ITCs, as well as for synthetic ITC-MeIQx conjugates. This suggests that formation of thioureas could lead to chemical detoxification of food carcinogens, reducing the cancer risk associated with meat consumption.

  3. Crab Meat with Potherb Mustard

    Institute of Scientific and Technical Information of China (English)

    1996-01-01

    Ingredients: Eight fresh crab. 75 grams of potherb mustard, two egg whites, scallions, ginger and cooking wine. Salt to the taste. Directions: 1. Slice and deep fry the potherb mustard till crisp. Place fried mustard on plate. 2. Steam the crab and remove meat. Stir fry meat with scallions, ginger, cooking wine and salt, Return meat to crab shells. 3. Beat egg white until stiff. Cover the crab meat with mixture and garnish. Steam meat for a few minutes. 4. Place the crab shells on fried mustard and serve. This attractive red and white dish features delicious crab meat with savory crisp mustard leaves.

  4. Diversity and distribution of Listeria monocytogenes in meat processing plants.

    Science.gov (United States)

    Martín, Belén; Perich, Adriana; Gómez, Diego; Yangüela, Javier; Rodríguez, Alicia; Garriga, Margarita; Aymerich, Teresa

    2014-12-01

    Listeria monocytogenes is a major concern for the meat processing industry because many listeriosis outbreaks have been linked to meat product consumption. The aim of this study was to elucidate L. monocytogenes diversity and distribution across different Spanish meat processing plants. L. monocytogenes isolates (N = 106) collected from food contact surfaces of meat processing plants and meat products were serotyped and then characterised by multilocus sequence typing (MLST). The isolates were serotyped as 1/2a (36.8%), 1/2c (34%), 1/2b (17.9%) and 4b (11.3%). MLST identified ST9 as the most predominant allelic profile (33% of isolates) followed by ST121 (16%), both of which were detected from several processing plants and meat products sampled in different years, suggesting that those STs are highly adapted to the meat processing environment. Food contact surfaces during processing were established as an important source of L. monocytogenes in meat products because the same STs were obtained in isolates recovered from surfaces and products. L. monocytogenes was recovered after cleaning and disinfection procedures in two processing plants, highlighting the importance of thorough cleaning and disinfection procedures. Epidemic clone (EC) marker ECI was identified in 8.5%, ECIII was identified in 2.8%, and ECV was identified in 7.5% of the 106 isolates. Furthermore, a selection of presumably unrelated ST9 isolates was analysed by multi-virulence-locus sequence typing (MVLST). Most ST9 isolates had the same virulence type (VT11), confirming the clonal origin of ST9 isolates; however, one ST9 isolate was assigned to a new VT (VT95). Consequently, MLST is a reliable tool for identification of contamination routes and niches in processing plants, and MVLST clearly differentiates EC strains, which both contribute to the improvement of L. monocytogenes control programs in the meat industry. Copyright © 2014 Elsevier Ltd. All rights reserved.

  5. Meat products and consumption culture in the East.

    Science.gov (United States)

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

    2010-09-01

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

  6. Kinetics of dehydration of potato and development of baked product based on dehydrated potato

    OpenAIRE

    Sarker, A.; M.N. Islam; Shaheb, M.R.

    2012-01-01

    The aims of this study were to determine the kinetics of dehydration of high yielding potato variety (Diamont), to investigate the various process parameters influencing mechanical drying of potatoes and to develop baked product from the dehydrated potato. From the developed equation it was found that the diffusion co-efficient increased with the increase in temperature. The exponential relationship between diffusion co-efficient (De) versus inverse absolute temperature (Tabs-1), activation e...

  7. Irradiation and additive combinations on the pathogen reduction and quality of poultry meat.

    Science.gov (United States)

    Ahn, Dong U; Kim, Il Suk; Lee, Eun Joo

    2013-02-01

    Reduction of foodborne illnesses and deaths by improving the safety of poultry products is one of the priority areas in the United States, and developing and implementing effective food processing technologies can be very effective to accomplish that goal. Irradiation is an effective processing technology for eliminating pathogens in poultry meat. Addition of antimicrobial agents during processing can be another approach to control pathogens in poultry products. However, the adoption of irradiation technology by the meat industry is limited because of quality and health concerns about irradiated meat products. Irradiation produces a characteristic aroma as well as alters meat flavor and color that significantly affect consumer acceptance. The generation of a pink color in cooked poultry and off-odor in poultry by irradiation is a critical issue because consumers associate the presence of a pink color in cooked poultry breast meat as contaminated or undercooked, and off-odor in raw meat and off-flavor in cooked meat with undesirable chemical reactions. As a result, the meat industry has difficulties in using irradiation to achieve its food safety benefits. Antimicrobials such as sodium lactate, sodium diacetate, and potassium benzoate are extensively used to extend the shelf-life and ensure the safety of meat products. However, the use of these antimicrobial agents alone cannot guarantee the safety of poultry products. It is known that some of the herbs, spices, and antimicrobials commonly used in meat processing can have synergistic effects with irradiation in controlling pathogens in meat. Also, the addition of spices or herbs in irradiated meat improves the quality of irradiated poultry by reducing lipid oxidation and production of off-odor volatiles or masking off-flavor. Therefore, combinations of irradiation with these additives can accomplish better pathogen reduction in meat products than using them alone even at lower levels of antimicrobials/herbs and

  8. Analysis on the Quantitative Change Trend of Acid Value and Peroxide Value Over Time in Curing Meat Products as Well as Its Practicality in Food Safety Enterprise Standard%腌腊肉制品酸价、过氧化值时间与量变趋势及适用性分析

    Institute of Scientific and Technical Information of China (English)

    唐啸; 龚玲; 郑华民; 吴畏; 祝伟

    2016-01-01

    目的:了解腌腊肉制品酸价、过氧化值在保质期内时间与量变趋势,在食品安全企业标准中设置该质量指标的可行性与必要性。方法采集保质期内市售畜肉类腌腊肉制品143件,禽肉类腌腊肉制品73件,共计216件,分别在产品出厂(20±10)d 和临近保质期(20±10) d 对酸价、过氧化值进行检测。结果本次调查显示,酸价的量变在畜肉类腌腊肉制品和禽肉类腌腊肉制品中均随时间增加而增高(R=0.212, P <0.05;R=0.541,P <0.001);过氧化值量变在畜肉类腌腊肉制品中随时间增加而降低(R=-0.208,P <0.05),在禽肉类腌腊肉制品中与时间无关(P=0.091)。结论本次调查提示,酸价不能代表腌腊肉制品的脂肪氧化酸败程度;过氧化值作为腌腊肉制品的安全性指标存在一定局限性。%Objective To analysis the quantitative change trend of acid value and peroxide value over time in curing meat products within their shelf life,as wel as the feasibility and necessity to set relative quality indexes in food safety enterprise stand. Methods Selected 216 curing meat products as samples, including 143 livestock meat products and 73 poultry meat products within their shelf life sold in the market. And detected their acid value and peroxide value in two time points,one was(20±10)days after the products are manufactured,the other was(20±10)days near their shelf life. Results The investigation showed that the quantitative change of acid value in both livestock meat and poultry meat products are increased over time increased (R=0.212,P < 0.05;R=0.541,P < 0.001). The quantitative change of peroxide value in livestock meat products decreased over time(R=-0.208, P < 0.05),but unchanged in poultry meat products. Conclusion The investigation indicates that,the acid value cannot represent the oxidation and rancidity degrees of fat in curing meat products,and peroxide value as safety

  9. Formulation and Implementation of Meat Product HACCP Plan Based on FMEA

    Directory of Open Access Journals (Sweden)

    Wang Xiaochuan

    2015-03-01

    Full Text Available Dedicated to preventing and reducing safety problems of meat products, we integrate Failure Mode and Effect Analysis (FMEA method into Hazard Analysis Critical Control Point (HACCP system and through analyzing the potential failure mode and the risk priority number of meat products, we determine the critical control points in the whole supply chain so that we formulate HACCP plan of meat products that has provided a method or basis and ideological references to other food safety problems.

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

    OpenAIRE

    Adriana Morar; Kálmán Imre; Alexandra Plic; Claudia Corina Sala

    2016-01-01

    Meat products obtained following traditional recipes are considered healthy foods, with superior sensory characteristics, being highly appreciated by consumers. This study aimed to evaluate the quality and safety of 18 meat products obtained by traditional receipts, including raw/smoked pork sausages (n=3), loin (n=1), bacon (n=2), kaizer (n=1), ham (n=1), spareribs (n=1), pork pastrami (n=1), and sausages prepared from edible meat offal of pork (n=8). All samples were bacteriologically exami...

  11. Formation of Poultry Meat Flavor by Heating Process and Lipid Oxidation

    OpenAIRE

    Maijon Purba

    2014-01-01

    Flavor is an important factor in the acceptance of food. Flavor of poultry meat is naturally formed through a specific process of heating, where various chemical reactions complex occurred among nonvolatile precursors in fatty tissue or in lean tissue. The main flavor in the form of volatile and nonvolatile components play a major influence on the acceptance of various processed meat, especially the taste. Removal of sulfur components decreases meat flavor (meaty), while removal of carbonyl c...

  12. 21 CFR 133.176 - Pasteurized cheese spread with fruits, vegetables, or meats.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized cheese spread with fruits, vegetables, or meats. 133.176 Section 133.176 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS...

  13. 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.

  14. Preservation technologies for fresh meat - a review.

    Science.gov (United States)

    Zhou, G H; Xu, X L; Liu, Y

    2010-09-01

    Fresh meat is a highly perishable product due to its biological composition. Many interrelated factors influence the shelf life and freshness of meat such as holding temperature, atmospheric oxygen (O(2)), endogenous enzymes, moisture, light and most importantly, micro-organisms. With the increased demand for high quality, convenience, safety, fresh appearance and an extended shelf life in fresh meat products, alternative non-thermal preservation technologies such as high hydrostatic pressure, superchilling, natural biopreservatives and active packaging have been proposed and investigated. Whilst some of these technologies are efficient at inactivating the micro-organisms most commonly related to food-borne diseases, they are not effective against spores. To increase their efficacy against vegetative cells, a combination of several preservation technologies under the so-called hurdle concept has also been investigated. The objective of this review is to describe current methods and developing technologies for preserving fresh meat. The benefits of some new technologies and their industrial limitations is presented and discussed.

  15. Meat and masculinity among young Chinese, Turkish and Dutch adults in the Netherlands.

    Science.gov (United States)

    Schösler, Hanna; de Boer, Joop; Boersema, Jan J; Aiking, Harry

    2015-06-01

    The achievement of sustainability and health objectives in Western countries requires a transition to a less meat-based diet. This article investigates whether the alleged link between meat consumption and particular framings of masculinity, which emphasize that 'real men' eat meat, may stand in the way of achieving these objectives. From a theoretical perspective, it was assumed that the meat-masculinity link is not invariant but dependent on the cultural context, including ethnicity. In order to examine the link in different contexts, we analyzed whether meat-related gender differences varied across ethnic groups, using samples of young second generation Chinese Dutch, Turkish Dutch and native Dutch adults (aged 18-35) in the Netherlands. The Turkish group was the most traditional; it showed the largest gender differences and the strongest meat-masculinity link. In contrast, the native group showed the smallest gender differences and the weakest meat-masculinity link. The findings suggest that the combination of traditional framings of masculinity and the Western type of food environment where meat is abundant and cheap is bound to seriously hamper a transition to a less meat-based diet. In contrast, less traditional framings of masculinity seem to contribute to more healthy food preferences with respect to meat. It was concluded that cultural factors related to gender and ethnic diversity can play harmful and beneficial roles for achieving sustainability and health objectives. Copyright © 2015 Elsevier Ltd. All rights reserved.

  16. Formation of Poultry Meat Flavor by Heating Process and Lipid Oxidation

    Directory of Open Access Journals (Sweden)

    Maijon Purba

    2014-09-01

    Full Text Available Flavor is an important factor in the acceptance of food. Flavor of poultry meat is naturally formed through a specific process of heating, where various chemical reactions complex occurred among nonvolatile precursors in fatty tissue or in lean tissue. The main flavor in the form of volatile and nonvolatile components play a major influence on the acceptance of various processed meat, especially the taste. Removal of sulfur components decreases meat flavor (meaty, while removal of carbonyl compounds decrease the specific flavor and increases common flavor of the meat. Poultry meat has a fairly high fat content that easily generates lipid oxidation. Lipid oxidation in poultry meat is a sign that the meat was damaged and caused off odor. Addition of antioxidants in the diet can inhibit lipid oxidation in the meat. Lipids interaction with proteins and carbohydrates is unavoidable during the thermal processing of food, causing the appearance of volatile components. The main reaction in meat flavor formation mechanism is Maillard reaction followed by Stecker reaction and degradation of lipids and thiamine. They involve in the reaction between carbonyl and amine components to form flavor compounds, which enhance the flavor of poultry meat.

  17. Nanotechnology in Meat Processing and Packaging: Potential Applications — A Review

    Directory of Open Access Journals (Sweden)

    Karna Ramachandraiah

    2015-02-01

    Full Text Available Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Meat industries across the world are focusing on the development of novel meat products and processes to meet consumer demand. Hence, a process innovation, like nanotechnology, can have a significant impact on the meat processing industry through the development of not only novel functional meat products, but also novel packaging for the products. The potential benefits of utilizing nanomaterials in food are improved bioavailability, antimicrobial effects, enhanced sensory acceptance and targeted delivery of bioactive compounds. However, challenges exist in the application of nanomaterials due to knowledge gaps in the production of ingredients such as nanopowders, stability of delivery systems in meat products and health risks caused by the same properties which also offer the benefits. For the success of nanotechnology in meat products, challenges in public acceptance, economics and the regulation of food processed with nanomaterials which may have the potential to persist, accumulate and lead to toxicity need to be addressed. So far, the most promising area for nanotechnology application seems to be in meat packaging, but the long term effects on human health and environment due to migration of the nanomaterials from the packaging needs to be studied further. The future of nanotechnology in meat products depends on the roles played by governments, regulatory agencies and manufacturers in addressing the challenges related to the application of nanomaterials in food.

  18. Nanotechnology in Meat Processing and Packaging: Potential Applications — A Review

    Science.gov (United States)

    Ramachandraiah, Karna; Han, Sung Gu; Chin, Koo Bok

    2015-01-01

    Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Meat industries across the world are focusing on the development of novel meat products and processes to meet consumer demand. Hence, a process innovation, like nanotechnology, can have a significant impact on the meat processing industry through the development of not only novel functional meat products, but also novel packaging for the products. The potential benefits of utilizing nanomaterials in food are improved bioavailability, antimicrobial effects, enhanced sensory acceptance and targeted delivery of bioactive compounds. However, challenges exist in the application of nanomaterials due to knowledge gaps in the production of ingredients such as nanopowders, stability of delivery systems in meat products and health risks caused by the same properties which also offer the benefits. For the success of nanotechnology in meat products, challenges in public acceptance, economics and the regulation of food processed with nanomaterials which may have the potential to persist, accumulate and lead to toxicity need to be addressed. So far, the most promising area for nanotechnology application seems to be in meat packaging, but the long term effects on human health and environment due to migration of the nanomaterials from the packaging needs to be studied further. The future of nanotechnology in meat products depends on the roles played by governments, regulatory agencies and manufacturers in addressing the challenges related to the application of nanomaterials in food. PMID:25557827

  19. Pattern of microbial contamination of meat during meat display at the Bodija meat market, Ibadan, Nigeria

    Directory of Open Access Journals (Sweden)

    A. E. J. Awosanya

    2011-07-01

    Full Text Available The pattern of microbial contamination of meat carcasses on display on wooden tables over a period of 90 minutes at the Bodija meat market was studied. This is to understudy the role of meat display methods on meat contamination. Swab samples were taken from four wooden meat display tables and meat carcasses on them at intervals of 30 minutes for a period of 1 hour 30 minutes and cultured on nutrient agar and Macconkey agar to determine the total aerobic counts (TAC and coliform counts (TCC over time. The result showed that the mean log TAC and TCC increased significantly (P<0.05 on the wooden meat display tables by 0.11 and 0.30 log CFU/cm2respectively and on the meat carcasses by 0.29 log CFU/cm2 each over the 1 hour 30 minutes period. There is a direct relationship (r = + 1 in the pattern of microbial growth (TAC and TCC on the wooden meat display tables and meat carcasses on display with time. This is suggestive of a common extraneous source of contamination of both the meat display tables and meat displayed on them. It is therefore recommended that meat carcasses should be hygienically displayed by preventing direct exposure to air and other environmental conditions so as to minimize contamination.

  20. Presence of Listeria species in fresh meats from retail markets in Serbia

    Directory of Open Access Journals (Sweden)

    Dimić Gordana R.

    2010-01-01

    Full Text Available Listeria spp. are Gram positive, short, non-sporing rods, microaerophilic. Of the six species currently recognized, Listeria monocytogenes is the most important as it causes a range of infections in humans and animals. The organism can be found in a wide variety of habitats including the soil, food processing environments and raw foods. The ability of the organism to grow at refrigeration temperatures is of major importance in food production. This study examines the presence of Listeria species in fresh meat. 29 samples (chicken, pork and beef meat. This bacteria was found in 82.7% of analyzed samples; 7 L. innocua, 8 L. monocytogenes and 9 L. welshimeri (of all isolates. L. innocua prevailed in pork meat (40%, L. monocytogenes in chicken and pork meat (30%, and L. welshimeri in beef meat (44.4%.

  1. 9 CFR 390.10 - Availability of Lists of Retail Consignees during Meat or Poultry Product Recalls.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Availability of Lists of Retail Consignees during Meat or Poultry Product Recalls. 390.10 Section 390.10 Animals and Animal Products FOOD... Consignees during Meat or Poultry Product Recalls. The Administrator of the Food Safety and Inspection...

  2. Religiosity Aspect in Consumer Behaviour: Determinants of Halal Meat Consumption

    Directory of Open Access Journals (Sweden)

    Jusmaliani

    2009-06-01

    Full Text Available Previous studies indicate that religion may influence consumer attitude and behavior in general, especially in food purchasing decisions and eating habits. There are limited studies that examined the role of religiosity in consumer behaviour; especially in relations to halal meat consumption. Due to gaps found in the literature, this study investigates the determinants of intention to eat halal meat. It also examines the levels of determinants of halal meat consumption between Indonesian Muslim living in Jakarta and Melbourne. Respondents were personally and electronically contacted. In total, 160 questionnaires were completed for this initial study. The results indicate that behavioural control and availability of halal meat have significant impact on intention to eat halal meat. The results further suggest that in general there are no significant differences in the levels of determinants of halal meat consumption between Indonesian Muslim living in Jakarta compared to those of in Melbourne, except for availability of halal meat. This study contributes to the marketing literature focuses on the impacts of religion on consumer behaviour which is still under researched.

  3. Incidence, radioresistance, and behavior of Psychrobacter spp. in rabbit meat.

    Science.gov (United States)

    Rodríguez-Calleja, José M; Patterson, Margaret F; García-López, Isabel; Santos, Jesús A; Otero, Andrés; García-López, María-Luisa

    2005-03-01

    The relative incidence of Psychrobacter spp. in rabbit meat, the radioresistance of these bacteria, and the growth of nonirradiated and irradiated psychrobacter isolates, alone and in coculture, during chilled storage of inoculated sterile rabbit meat was investigated. Psychrobacter spp. accounted for 4.2% of the storage psychrotrophic flora of 30 rabbit carcasses. The radiation D10-values of 10 Psychrobacter isolates, irradiated at 4 degrees C in minced rabbit meat, ranged from 0.8 to 2.0 kGy, with significant (P meat, but when the fastest growing strain was cocultured with Pseudomonas fluorescens and Brochothrix thermosphacta isolates, maximum cell densities and growth rates were significantly (P meat, surviving cells of both Psychrobacter strains decreased for a period of 5 to 7 days and then resumed multiplication that, at day 12, resulted in a similar increase (1.6 to 1.7 log CFU/g) over initial survivor numbers. When irradiated in combination with the spoilage bacteria, one of the strains required 12 days to reach initial numbers. In conclusion, Psychrobacter spp. are radioresistant nonsporeforming bacteria with a low relative incidence among the storage flora of rabbit meat, unable to compete with food spoilage bacteria in this ecosystem and apparently not a major contributor to the spoilage of rabbit meat after irradiation.

  4. Detection of lard in a complex dehydrated stock

    Directory of Open Access Journals (Sweden)

    Balsells, M.

    1993-12-01

    Full Text Available The detection of lard in food products is of special interest for reasons of quality, dietetics or religious belief. Works carried out to date have mainly concerned fatty mixtures with others food components. This work studies a complex food products (dehydrated stock model containing hydrogenated palm and beef fat. An appraisal is carried out regarding the detection sensitivity to the addition of 0.2% lard, using data on sterols and fatty acids in the β position. This last model only appears reliable for the goal proposed.

    La detección de grasa de cerdo en un producto alimentario presenta un gran interés por motivos de calidad, dietéticos o de creencias religiosas. Los trabajos realizados hasta el presente han incidido fundamentalmente en mezclas de grasas. En el presente trabajo se estudia un alimento complejo (modelo de caldo deshidratado que contiene grasa de palma hidrogenada y grasa de buey. Se valora la sensibilidad de detección frente a la adición de un 0,2% de grasa de cerdo utilizando datos de esteroles y de los ácidos grasos en posición β. Sólo este último método aparece fiable para el objetivo propuesto.

  5. 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.

  6. Experimental Investigation of Thermal Conductivity of Meat During Freezing

    Science.gov (United States)

    Shinbayeva, A.; Arkharov, I.; Aldiyarov, A.; Drobyshev, A.; Zhubaniyazova, M.; Kurnosov, V.

    2017-04-01

    The cryogenic technologies of processing and storage of agricultural products are becoming increasingly indispensable in the food industry as an important factor of ensuring food safety. One of such technologies is the shock freezing of meat, which provides a higher degree of preservation of the quality of frozen products in comparison with traditional technologies. The thermal conductivity of meat is an important parameter influencing the energy consumption in the freezing process. This paper presents the results of an experimental investigation of the temperature dependence of the thermal conductivity of beef. The measurements were taken by using a specially designed measurement cell, which allows covering the temperature range from 80 to 300 K.

  7. Performance standards and meat safety--developments and direction.

    Science.gov (United States)

    Jenson, Ian; Sumner, John

    2012-11-01

    Performance standards have been developed to express, for regulatory purposes, an acceptable level of food safety afforded by either a product or a process. These performance standards have reflected the development of scientific thought on food safety management through setting of microbiological criteria, implementing hazard analysis critical control point (HACCP) systems, process control and risk-based management. In meat safety management, some performance standards reflect current risk-based thinking which sets objectives and/or criteria and allows freedom on how those objectives/criteria can be met. However, many performance standards do not reflect current thinking and some perpetuate the idea that meat can be consumed with zero risk.

  8. Future trends and consumer lifestyles with regard to meat consumption

    DEFF Research Database (Denmark)

    Grunert, Klaus G.

    in quality perception, shopping fast and easy vs. shopping in specialized outlets, the role of convenience and meat avoidance in cooking, and the role of concerns about the meat production process in purchasing. Indicators for each of these trends are discussed.......Using the food-related lifestyle model as a conceptual framework, one possible trend each is discussed for the following four components of food-related lifestyle: quality aspects, ways of shopping, cooking methods, and purchase motives. These trends refer to the increasing use of extrinsic cues...

  9. Future trends and consumer lifestyles with regard to meat consumption

    DEFF Research Database (Denmark)

    Grunert, Klaus G.

    2006-01-01

    in quality perception, shopping fast and easy vs. shopping in specialized outlets, the role of convenience and meat avoidance in cooking, and the role of concerns about the meat production process in purchasing. Indicators for each of these trends are discussed.......Using the food-related lifestyle model as a conceptual framework, one possible trend each is discussed for the following four components of food-related lifestyle: quality aspects, ways of shopping, cooking methods, and purchase motives. These trends refer to the increasing use of extrinsic cues...

  10. Future trends and consumer lifestyles with regard to meat consumption

    DEFF Research Database (Denmark)

    Grunert, Klaus G.

    2006-01-01

    Using the food-related lifestyle model as a conceptual framework, one possible trend each is discussed for the following four components of food-related lifestyle: quality aspects, ways of shopping, cooking methods, and purchase motives. These trends refer to the increasing use of extrinsic cues...... in quality perception, shopping fast and easy vs. shopping in specialized outlets, the role of convenience and meat avoidance in cooking, and the role of concerns about the meat production process in purchasing. Indicators for each of these trends are discussed....

  11. Future trends and consumer lifestyles with regard to meat consumption

    DEFF Research Database (Denmark)

    Grunert, Klaus G.

    Using the food-related lifestyle model as a conceptual framework, one possible trend each is discussed for the following four components of food-related lifestyle: quality aspects, ways of shopping, cooking methods, and purchase motives. These trends refer to the increasing use of extrinsic cues...... in quality perception, shopping fast and easy vs. shopping in specialized outlets, the role of convenience and meat avoidance in cooking, and the role of concerns about the meat production process in purchasing. Indicators for each of these trends are discussed....

  12. Fluid replacement following dehydration reduces oxidative stress during recovery.

    Science.gov (United States)

    Paik, Il-Young; Jeong, Myung-Hyun; Jin, Hwa-Eun; Kim, Young-Il; Suh, Ah-Ram; Cho, Su-Youn; Roh, Hee-Tae; Jin, Chan-Ho; Suh, Sang-Hoon

    2009-05-22

    To investigate the effects of hydration status on oxidative DNA damage and exercise performance, 10 subjects ran on a treadmill until exhaustion at 80% VO(2max) during four different trials [control (C), 3% dehydration (D), 3% dehydration+water (W) or 3% dehydration+sports drink (S)]. Dehydration significantly decreased exercise time to exhaustion (DDehydration significantly increased oxidative DNA damage during exercise, but fluid replacement with water or sports drink alleviated it equally. These results suggest that (1) dehydration impairs exercise performance and increases DNA damage during exercise to exhaustion; and (2) fluid replacement prolongs exercise endurance and attenuates DNA damage.

  13. Pulsed ultrasound assisted dehydration of waste oil.

    Science.gov (United States)

    Xie, Wei; Li, Rui; Lu, Xiaoping

    2015-09-01

    A method to aid the separation of the oil phase from waste oil emulsion of refineries had been developed by using a pulsed ultrasonic irradiation technology. Compared with conventional continuous ultrasonic irradiation, it is found that pulsed ultrasonic irradiation is much better to make water drop coalescence and hence dehydration of waste oil. The effects of ultrasonic irradiation parameters on waste oil dehydration are further discussed. The orthogonal experiment is also designed to investigate the degrees of influence of ultrasonic parameters and the optimal technological conditions. Under the optimal experimental conditions, the water content of waste oil is decreased from 65% to 8%, which thereby satisfies the requirements of refineries on the water content of waste oil after treatment (<10%). Copyright © 2015 Elsevier B.V. All rights reserved.

  14. Microglassification™: a Novel Technique for Protein Dehydration

    DEFF Research Database (Denmark)

    Aniket; Gaul, David; Rickard, Deborah

    2014-01-01

    he dehydration of biologics is commonly employed to achieve solid-dose formulation and enhanced stability during long-term preservation. We have developed a novel process, MicroglassificationTM, which can rapidly and controllably dehydrate protein solutions into solid amorphous microspheres at room...... temperature. Single bovine serum albumin (BSA) microdroplets were suspended in pentanol or decanol using a micropipette, and the dynamic changes in droplet dissolution were observed in real-time and correlated to protein's water of hydration, medium's water activity, and microsphere protein concentration....... MicroglassificationTM was also carried out at bulk scale, and changes in BSA secondary structure were analyzed by Fourier transform infrared spectroscopy and fluorescence spectroscopy; multimer formation was detected by native gel electrophoresis. BSA concentration in the microsphere increased with solvent exposure...

  15. [Non-religious prohibitions of meat consumption in Senegal].

    Science.gov (United States)

    Seydi, M; Ba, Y M

    1993-01-01

    680 persons belonging to all ethnical and religious groups in various regions of Senegal, have been questioned to know types of meat they avoid for non religious beliefs. The results show that: 25% of responses are related to prohibited meat for patronymic names (family names), reason comparable to "totemism". Camel flesh is in this group. 75% of responses deal with prohibitions of consumption connected with various beliefs. So is the case of goat meat avoided by 13% of persons, because it would transmit leprosy or reveal incubating diseases. 14% of persons questioned said that Spiegel lobule of liver must be exclusively consumed by only sons or only daughters. Meat taboos connected with socio-cultural beliefs (totemism, mimetism) have a minor impact on the global consumption of this food.

  16. Preference structure for lamb meat consumers. A Spanish case study.

    Science.gov (United States)

    Bernabéu, Rodolfo; Tendero, Antonio

    2005-11-01

    There is a current tendency in the European Union member countries to cut down on meat consumption. This tendency is not due as much to the traditional income-price factor, but to other attributes whose influence is gaining relative importance. Some of them are: quality, image, health, food safety and changes in people's taste. In addition, the relative importance of different attributes valued by the consumer must be weighed in order to develop marketing strategies which increase lamb meat consumption. In order to determine these preferences, 400 consumers were asked to evaluate different attributes (price, certification, origin, and commercial type) of lamb meat. Results obtained by means of conjoint analysis techniques show that regular consumers as well as occasional ones show a preference for lamb meat type. In this sense, a market share simulation of preferred (suckling and "ternasco") types proved that regular consumers generally prefer suckling lamb to "ternasco" lamb when both are from Castilla-La Mancha.

  17. 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

  18. Meat intake and reproductive parameters among young men

    DEFF Research Database (Denmark)

    Afeiche, Myriam C; Williams, Paige L; Gaskins, Audrey J

    2014-01-01

    and reproductive hormone levels in young men. METHODS: Semen samples were obtained from 189 men aged 18-22 years. Diet was assessed with a previously validated food frequency questionnaire. We used linear regression to analyze the cross-sectional associations of meat intake with semen quality parameters...... and reproductive hormones while adjusting for potential confounders. RESULTS: There was an inverse relation between processed red meat intake and total sperm count. The adjusted relative differences in total sperm counts for men in increasing quartiles of processed meat intake were 0 (ref), -3 (95% confidence......BACKGROUND: In the United States, anabolic sex steroids are administered to cattle for growth promotion. There is concern regarding the reproductive consequences of this practice in men who eat beef. We investigated whether meat consumption was associated with semen quality parameters...

  19. Cultured meat in western media:The disproportionate coverage of vegetarian reactions, demographic realities, and implications for cultured meat marketing

    Institute of Scientific and Technical Information of China (English)

    Patrick D Hopkins

    2015-01-01

    This paper examines the media coverage of the 2013 London cultured meat tasting event, particularly in the United States, Canada, and the United Kingdom. Using major news outlets, prominent magazines covering food and science issues, and advocacy websites concerning meat consumption, the paper characterizes the overal emphases of the coverage, the tenor of the coverage, and compares the media portrayal of the important issues to the demographic and psychological realities of the actual consumer market into which cultured meat wil compete. In particular, the paper argues that Western media gives a distorted picture of what obstacles are in the path of cultured meat acceptance, especial y by overemphasizing and overrepresenting the importance of the reception of cultured meat among vegetarians. Promoters of cultured meat should recognize the skewed impression that this media coverage provides and pay attention to the demographic data that suggests strict vegetarians are a demographical y negligible group. Resources for promoting cultured meat should focus on the empirical demographics of the consumer market and the empirical psychology of mainstream consumers.

  20. Prevalence of Antibiotic Resistance in Escherichia coli Isolated from Poultry Meat Supply in Isfahan

    Directory of Open Access Journals (Sweden)

    Farhad Safarpordehkordi

    2014-08-01

    Conclusions: Despite the high contamination rate of chicken meat with Escherichia coli, majority of isolates had high resistance to common antibiotics. Complete cooking of meat and avoid indiscriminate prescribing of antibiotics, preventing the occurrence of food poisoning due to resistant Escherichia coli.