scholarly journals Ветеринарно-санітарний контроль безпечності та якості м’ясних продуктів

2017 ◽  
Vol 19 (73) ◽  
pp. 7-10
Author(s):  
N. Bogatko ◽  
L. Bogatko ◽  
V. Salata ◽  
V. Semaniuk ◽  
J. Serdioucov ◽  
...  
Keyword(s):  
Meat Products ◽  
Food Products ◽  
Case Processing ◽  
Food Ration ◽  
The World ◽  
Permissible Levels ◽  
Quality Of Food ◽  
Organizational Principles ◽  
Nitrite Content

Meat foods matter very much in the feed of man and fold considerable part her food ration. In many countries of the world meat is the basic object of food industry. In our state that determines basic legal and organizational principles of providing of quality and safety of meat products, food products made from them for life and health of population and prevention of negative in fluence on an environment in case processing, packing and moving through the custom border of Ukraine. By the most effective method of providing of safety of food products presently the system НАССР, that is base on implementation of requirements of DSTU 4161–2003, sconfessed in the world, that included general principles of functioning of the system, and also requirements of Regulation of European Parliament and Advice №852/2004. In terms of safety and quality cooked sausages (manufacturer PE «Matviychuk A.V.» Zhytomyr region), sausages (manufacturer SPE «Argon» t. Vinnitsa), small sausages (manufacturer SPE «Marshalok», t. Belaya Tserkov Kiev region) meet the requirements laid down DSTU 4436:2005 and hygienic in the production of these types of meat products. Our country has the Law of Ukraine «On basis principles and requirements for safety and quality of food», which spelled out the need to carry out inspections on compliance with hygienic and sanitary requirements in the production of safe and quality of food. The highest protein content was found in cooked (by the standards according to DSTU 4436:2005 – 12%). Fat content, moisture, starch and sodium chloride were well within the norms set of regulations for there meat products. Also safety measure as sodium nitrite content in sausage products did not exceed permissible levels (less than 0,005 %). MAFAnM lowest content was found in cooked sausages and sausages – 1.21·102 ± 28.82 и 2.82·102±42.54 КUO/g. In small sausages MAFAnM content was increased slightly – 1.16·103±29.67 КUO/g. The content of toxic elements in the investigated samples of meat products was within acceptable levels in accordance with DSTU 4436:2005 and radionuclide 137Cs and 90Sr – did not exceed permissible levels set by GN 6.6.1.1–130–2006.

scholarly journals Studying The Classification And Quality Of Food

2021 ◽  
Vol 03 (03) ◽  
pp. 32-38
Author(s):  
Kurbonkul Mavlankulovich Karimkulov ◽  
◽  
Ikromjon Esanboyevich Uzohkov ◽  
Madraim Khasanovich Sarikulov ◽  
◽  
...  
Keyword(s):  
Negative Impact ◽  
Food Products ◽  
World Markets ◽  
The World ◽  
Modern Methods ◽  
Quality Of Food

This article examines the analysis of the quality of food products in the world markets. The negative impact of low-quality goods on the health of the population and the economy of the country is substantiated, as well as issues of studying modern methods for determining the composition of low-quality goods.

A Review on Approaches of Edible Coating as Potential Packaging for Meat, Poultry and Seafood

2020 ◽  
Vol 16 (6) ◽  
pp. 874-883
Author(s):  
Punam Gat ◽  
Shafiya Rafiq ◽  
Thelamparambath Vysakh ◽  
Yogesh Gat ◽  
Roji Waghmare
Keyword(s):  
Composite Coatings ◽  
Meat Products ◽  
Future Generation ◽  
Edible Coating ◽  
World Population ◽  
Biodegradable Films ◽  
The World ◽  
Ecological Problems ◽  
Quality Of Food

The World population is increasing continuously and to fulfil the requirement of future generation food supply needs to be increased. Food availability and accessibility can be increased by increasing production, improving distribution, and reducing the losses. To achieve the goal of improving the quality of food products, the use of synthetic packaging films has increased and this has led to serious ecological problems due to their non-biodegradability. Amongst other alternatives to replace the use of synthetic packaging, the application of biodegradable films and coatings has shown promising results. The aim of this article is to update the information about the effects of polysaccharide, protein and lipid-based coatings, and antimicrobial and composite coatings on meat products. In the future, this data will be helpful for the processors to select the best coating material which can enhance the quality of different fresh, processed and frozen meat, poultry and seafood.

QUALITY ASSESMENT OF MEAT PRODUCT BY MICROBIOLOGICAL INDICATORS

2020 ◽  
Vol 13 (4(50)) ◽  
pp. 95-102
Author(s):  
I. E. Labazava ◽  
E. I. Kozeltsava ◽  
E. A. Piatrova
Keyword(s):  
Food Industry ◽  
Meat Product ◽  
Meat Products ◽  
Food Products ◽  
Main Task ◽  
Meat Industry ◽  
Increased Risk ◽  
Quality Of Food ◽  
Processed Products

The meat industry takes a leading place among all branches of the food industry. At the same time, meat and its processed products are a serious factor in the spread and increased risk of listeriosis, salmonellosis, campylobacteriosis, botulism, poisoning with staphylococcal enterotoxin, escherichiosis, protozoa. One of the mandatory requirements for the quality of food products is their safety for human health and stability during storage and sale. Of particular importance to the consumer is the microbiological safety of food products, the provision of which is the main task of bacteriological control at enterprises producing meat and meat products

scholarly journals Critique of the culinary reason

Semiotica ◽  
2016 ◽  
Vol 2016 (211) ◽  
pp. 165-186
Author(s):  
Massimo Leone
Keyword(s):  
Main Concern ◽  
Cultural Meaning ◽  
Social Phenomena ◽  
Common People ◽  
Slow Food ◽  
The World ◽  
Quality Of Food ◽  
The Way

AbstractPresent-day economically developed societies devote unprecedented attention to food. The culinary discourse, in all its facets, gains increasing centrality in cultures. Institutions, media, and common people are obsessed with what they eat. In Italy, a country already aware of itself with regards to food, gastronomy turns into the main concern, the most debated and cared of system of norms. Social phenomena like Slow Food and Zero Kilometer originate in Italy and then conquer the world, claiming that improving the quality of food is the way for a better planet. But what is the deep cultural meaning of this massive trend? What lies behind the culinary reason? Aesthetic neutralization of socioeconomic conflicts, chauvinistic marketing of stereotypes, and anti-intellectual subversion of sensorial hierarchies, the article contends.

scholarly journals [Legal Issues in Food Securities Analysis from The Perspective of Tasawur Islam] Isu Perundangan Dalam Sekuriti Makanan Analisis Dari Perspektif Tasawur Islam

2018 ◽  
Vol 19 ◽  
pp. 120-130
Author(s):  
Nurul Suhada Ismail
Keyword(s):  
Food Security ◽  
Food Production ◽  
Food Access ◽  
Legal Issues ◽  
Food And Agriculture ◽  
Economic Progress ◽  
Food And Agriculture Organization ◽  
The World ◽  
Quality Of Food

The explosion of technology allows more manufacture food and variety in the market. However, the massive quantity of food is not essential measure of economic progress because the quality of food is more important when producing food. In realizing food quality along with food quantities, various legal issues related to food security have been arisen. Thus, this paper will be examine the legal issues related to food security from the Islamic perspective worldview. Using a study of documents released by the Food and Agriculture Organization (FAO) and content analysis, there are several legislative issues that have been found regarding food security. Such issues include aspects of food production, exploitation of natural resources, trade, and rights to the food. The apparent impact of these issues has undermined food security and food access, thus prompting food security in various parts of the world. Through an analysis of Islamic worldview, this paper presents the preservation of habluminallah and habluminannas relationships as a basis for addressing the issues discussed. Ledakan teknologi membolehkan bahan makanan dihasilkan dengan lebih banyak dan pelbagai di pasaran. Namun demikian, kuantiti makanan yang banyak bukan ukuran kemajuan ekonomi yang hakiki kerana kualiti makanan lebih utama untuk diambil kira dalam menghasilkan makanan. Dalam merealisasikan kualiti seiring dengan kuantiti makanan, pelbagai isu perundangan berkaitan sekuriti makanan telah timbul. Menyedari perkara berkenaan, makalah ini akan meneliti isu perundangan yang berkaitan sekuriti makanan daripada perspektif tasawur Islam. Dengan menggunakan kajian ke atas dokumen yang dikeluarkan oleh Organisasi Makanan dan Pertanian (Food and Agriculture Organization) (FAO) dan analisis kandungan, terdapat beberapa isu perundangan berkaitan sekuriti makanan yang ditemui. Isu tersebut merangkumi aspek pengeluaran makanan, eksploitasi sumber alam, perdagangan, serta hak terhadap makanan. Kesan ketara isu-isu tersebut telah menjejaskan jaminan keselamatan makanan dan akses makanan sekali gus menggugah sekuriti makanan di pelbagai bahagian dunia. Melalui analisis daripada tasawur Islam, makalah ini mengemukakan pemeliharaan hubungan habluminallah dan habluminannas sebagai asas mengatasi isu-isu yang dibincangkan.

scholarly journals Abiotic Stresses: Alteration of Composition and Grain Quality in Food Legumes

Agronomy ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 2238
Author(s):  
Sumi Sarkar ◽  
Marium Khatun ◽  
Farzana Mustafa Era ◽  
A. K. M. Mominul Islam ◽  
Md. Parvez Anwar ◽  
...  
Keyword(s):  
Abiotic Stresses ◽  
Grain Quality ◽  
Economic Security ◽  
Poor People ◽  
Grain Composition ◽  
Food Legumes ◽  
The World ◽  
Quality Of Food ◽  
The Impact

Abiotic stresses varyingly affect the grain composition and quality of food legumes. This paper is aimed at discussing the impact of abiotic stresses on the grain composition and quality of food legumes. As protein is the main grain constituent of food legumes for which it is being consumed by humans as a cheap protein source, abiotic stresses such as heat, cold, drought, salinity and heavy metals alter this grain protein content in different dimensions for different food legumes. Moreover, other valuable constituents such as starch, soluble sugar, oil, fatty acid and fiber content are affected differently by the abiotic stresses. The diverse impact of these abiotic stresses ultimately declines the grain quality and yield of food legumes. As food legumes play a vital role in the nutritional diet of millions of people in the world and are occasionally denoted as the meat of poor people, it is important to recognize that the sustainable production of food legumes, even under various environmental stresses, has the potential to ensure protein security for people globally. Therefore, it has become a necessity to improve the productivity and quality of food legumes under abiotic stresses through proper crop management and improved breeding strategies, thus enhancing food and economic security to the farmers, particularly in the developing countries of the world.

Nanoceuticals as an Emerging Field: Current Status and Future Prospective

2021 ◽  
Vol 17 ◽  
Author(s):  
Reetu Malik ◽  
Jyoti Rathi ◽  
Deeksha Manchanda ◽  
Manish Makhija ◽  
Deepshikha Kushwaha ◽  
...  
Keyword(s):  
Clinical Trials ◽  
Biological Activities ◽  
Food Products ◽  
The Body ◽  
Current Status ◽  
Target Cells ◽  
Food Ingredients ◽  
Novel Foods ◽  
Quality Of Food

Background: The safety and quality of food has been a matter of great discussion throughout the centuries and the application of nanotechnology in the field of nutraceuticals i.e. nanoceuticals has improved the variety and protection of food products in many ways. Objective: Improving the quality and safety of the food products with a view to improve public health and the invasion of nanotechnological advancements in the area of nutrition has resulted in the expansion of novel foods with improved oral bioavailability as well as thermal stability. The main objective of this review is to summarize available literature on nanoceuticals including patents and clinical trials. Method: The review was extracted from the searches performed at PubMed, Google Patents and Google Scholars, etc. Data from these searches was collected and evaluated for getting the information about the available literature on the nanoceuticals. Along with this, some reported patents have also been included in this review in order to conclude the future of nanoceuticals. Result: The literature so obtained was studied thoroughly as per the requirement of the objective of this review. The details of nanoceuticals including major applications, regulatory aspects, some reported patents and clinical trials are compiled here in this review. Nanoceuticals like vitamins, antibiotics, bioactive peptides, probiotics etc., which are dispersed, absorbed or incorporated in nano diameter range sacs, having improved solubility, delivery properties, biological activities, protection against degradation and therefore having improved biological activities and delivery to the target cells and tissues in the body. Different regulations from various countries recommended that any food ingredients which results from the use of nanotechnologies must undergo safety risk assessment standards before entering into the market as nano-food. Conclusion: The idea of “nanoceuticals” is increasing enthusiasm and marketable dairy/food and food supplements. This article focuses on the history, applications, regulation aspects, patents, clinical trials and future prospects of nanoceuticals.

scholarly journals Nutritional quality of biscuits, breakfast cereals and sweet snacks sold in Italy: the Food Labelling of Italian Products (FLIP) study

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Donato Angelino ◽  
Alice Rosi ◽  
Margherita Dall'Asta ◽  
Nicoletta Pellegrini ◽  
Daniela Martini
Keyword(s):  
Nutritional Quality ◽  
Principal Component ◽  
Product Category ◽  
Food Products ◽  
Food Labelling ◽  
Breakfast Cereals ◽  
Nutrient Contents ◽  
Italian Market ◽  
Quality Of Food

AbstractIn Europe, the label information on food is regulated by the Reg. (EU) n.1169/2011 but many other regulated declarations (e.g. nutrition or heath claims (NHC), presence of gluten) can be provided on the pack. All this information could influence the perception of food quality and thus the consumers’ intention-to-buy. However, whether the nutritional quality of food products is comparable among products with different characteristics (e.g. presence/absence of NHC, gluten free (GF) declaration, brand) has been barely studied.Based on these premises, the Food Labelling of Italian Products (FLIP) Study aims to systematically investigate the overall nutritional quality of the main food categories sold on the Italian market. The present work focused on sweet cereal-based products (biscuits, breakfast cereals, and sweet snacks).Products were selected from the website of thirteen retailers present on the Italian market and data were collected from the complete images of all the sides of the pack. Then, biscuits, breakfast cereals, and sweet snacks were further sub-grouped for specific comparisons considering i) descriptive name reported, ii) presence/absence of GF declaration, iii) presence/absence of NHC declaration, iv) brand/own label. Data of energy, nutrient and salt contents per 100 grams of product for each product category were considered and comparisons among the sub-groups were performed (Mann Whitney test or Kruskal Wallis one-way ANOVA based on two or multiple independent samples, respectively) (ver. 25.0, SPSS Inc., Chicago, IL, USA). In addition, a Principal Component Analysis was performed for all products and for each product sub-category by considering energy and nutrient contents per 100 grams of product to better describe the inter-product nutritional variability.A total of 814 biscuits, 371 breakfast cereals and 476 sweet snacks were included. Limited differences were found between branded and own label products and between GF and gluten-containing products. Conversely, interesting differences were observed between products with and without NHC. For instance, biscuits with nutrition claims resulted with an overall lower content of total energy, total fats and sugars compared to product without these claims, in agreement with previous investigations. Finally, a high inter-product variability was observed among the different sub-categories for the three product categories.Future researches performed within the FLIP study will allow to have a clearer picture about the nutritional quality of food products sold in Italy and to understand if specific food characteristics might be considered as a “marker” of the overall quality of food products

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