Automated turbidimetry for rapid determination of the bacteriological quality of raw meat and processed meat products

1988 ◽  
Vol 6 (3) ◽  
pp. 219-227 ◽  
Author(s):  
E. Schulz ◽  
B. Jensen ◽  
E. Celerynova
Keyword(s):  
Rapid Determination ◽  
Meat Products ◽  
Processed Meat ◽  
Raw Meat ◽  
Bacteriological Quality

scholarly journals An Ultrasound Assessed Extraction Combined with Ion-Pair HPLC Method and Risk Assessment of Nitrite and Nitrate in Cured Meat

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Babiker Yagoub Abdulkair ◽  
Amin O. Elzupir ◽  
Abdulaziz S. Alamer
Keyword(s):  
Risk Assessment ◽  
Tetrabutylammonium Bromide ◽  
Meat Products ◽  
Correlation Coefficients ◽  
Dietary Exposure ◽  
Hplc Method ◽  
Processed Meat ◽  
Disodium Hydrogen Phosphate ◽  
Cured Meat

An accurate IPC-UV method was developed and validated for the determination of nitrite (NI) and nitrate (NA) in meat products. The best separation was achieved on a phenyl-hexyl column (150 mm × 4.6 mm, 3 µm) with a mobile phase composed of 25% acetonitrile and 75% buffer (2 mM disodium hydrogen phosphate and 3 mM tetrabutylammonium bromide, pH = 4). Eluents were monitored at 205 nm. Linearity ranges were 1.86 × 10−6–7.5 µg·ml−1 and 0.09–5.0 µg·ml−1 for NI and NA, respectively. The correlation coefficients were greater than 0.999 for NI and NA. This method was applied to a number of processed meat products in Riyadh (n = 155). NI ranged from 1.78 to 129.69 mg·kg−1, and NA ranged from 0.76 to 96.64 mg·kg−1. Results showed extensive use of NI and NA; however, concentrations were within the legal limit of Saudi Arabia except for one sample. Further, the risk assessment and dietary exposure have been estimated for both NI and NA.

Occurrence and Survival of Verocytotoxin-Producing Escherichia coli O157 in Meats Obtained from Retail Outlets in The Netherlands

1999 ◽  
Vol 62 (10) ◽  
pp. 1115-1122 ◽  
Author(s):  
A. E. HEUVELINK ◽  
J. T. M. ZWARTKRUIS-NAHUIS ◽  
R. R. BEUMER ◽  
D E. de BOER
Keyword(s):  
Escherichia Coli ◽  
The Netherlands ◽  
Meat Products ◽  
Storage Period ◽  
Processed Meat ◽  
Raw Meat ◽  
Pork Products ◽  
Minced Beef ◽  
Beef Products ◽  
Meat Samples

In 1996 and 1997, 2,941 fresh and processed meat products obtained from supermarkets and butcher shops in The Netherlands were examined for the presence of verocytotoxin-producing Escherichia coli of serogroup O157 (O157 VTEC). Additionally, the fate of O157 VTEC in raw meat products stored at low temperatures and the effect of different additives were evaluated. O157 VTEC strains were isolated from 6 (1.1%) of 571 samples of raw minced beef, 2 (0.5%) of 402 samples of raw minced mixed beef and pork, 1 (1.3%) of 76 samples of raw minced pork, 1 (0.3%) of 393 samples of other raw pork products, and 1 (0.3%) of 328 samples of cooked or fermented ready-to-eat meats. Other raw beef products (n = 223) and meat samples originating from poultry (n = 819), sheep or lamb (n = 46), or wild animals (n = 83) were all found to be negative for O157 VTEC. For the survival experiments we used tartaar (minced beef with a fat content of less than 10%) and filet americain (tartaar mixed with a mayonnaise-based sauce [80 to 20%]). The O157 VTEC strain tested was able to survive in tartaar and filet americain stored at −20, 0, 5, or 7°C for 3 days. At both 7 and at 15°C, O157 VTEC counts in tartaar and filet americain remained virtually unchanged throughout a storage period of 5 days. Addition of acetic acid (to pH 4.0), sodium lactate (1 and 2% [wt/wt]), or components of the lactoperoxidase–thiocyanate–hydrogen peroxide system to filet americain did not result in a reduction of viable O157 VTEC cells during storage at 7 or 15°C. It was concluded that raw meat contaminated with O157 VTEC will remain a hazard even if the meat is held at low or freezing temperatures.

Quality attributes and safety of processed meat products in Ibadan, Nigeria

2020 ◽  
Vol 45 (4) ◽  
Author(s):  
O. B. Jegede ◽  
O. A. Ogunwole ◽  
A. B. Omojola
Keyword(s):  
Heterotrophic Bacteria ◽  
Meat Products ◽  
Cholesterol Content ◽  
Processed Meat ◽  
Ether Extract ◽  
Heterocyclic Aromatic Amine ◽  
Polycyclic Aromatic ◽  
Global Concern ◽  
Ibadan Nigeria

Consumption of processed meat products has greatly increased due to availability and accessibility of ready to eat meat products. Despite increased patronage of ready to eat meat products, food safety implication of processed ready-to-eat-meat products is of global concern. Against this background, this study was aimed at assessing the quality and safety of processed ready to eat meat products sold in Ibadan. Samples of asun, suya and kundi were randomly collected from four selected markets in Ibadan metropolis and subjected to chemical analyses. The total cholesterol content in suya (1538.00 mg/100mg) was significantly higher (P<0.05) than in asun (1277.60 mg/100mg) and kundi (1277.60 mg/100mg). Kundi had significantly (P<0.005) higher crude protein (70.66 %) and ether extract (23.42 %) than asun with 20.17 % and 10.85 % ether extract, respectively. Lipid peroxidation of suya (6.18 mg/MDA/kg) at day 28 was significantly higher (P<0.05) than kundi (4.50 mg/MDA/kg) and asun (4.19 mg/MDA/kg). The total polycyclic aromatic hydrocarbon (TPAH) was 5.31μg/kg in suya, 2.02μg/kg in asun and 1.55μg/kg in kundi. The total heterocyclic aromatic amine (THAA) was 51.66 ng/g in suya, 28.12 ng/g in asun and 23.70 ng/g in kundi. The total heterotrophic bacteria count in suya (28.17 ×10-3cfu/g) was higher than in kundi (11.19 ×10-3cfu/g) and asun (3.99×10-3cfu/g). Therefore, safe keeping and quality of suya in Ibadan metropolis was low based on the above parameters measured.

scholarly journals Method for the Rapid Determination of Protein in Meats Using the CEM Sprint™ Protein Analyzer: Collaborative Study

2011 ◽  
Vol 94 (5) ◽  
pp. 1555-1561
Author(s):  
Cindy Moser ◽  
Kathy Herman ◽  
K Barnhardt ◽  
M Ceizyk ◽  
T Chriscoe ◽  
...  
Keyword(s):  
Standard Deviation ◽  
Relative Standard Deviation ◽  
Rapid Determination ◽  
Collaborative Study ◽  
Meat Products ◽  
The United States ◽  
Processed Meat ◽  
Binding Agent ◽  
Relative Standard ◽  
Dye Binding

Abstract A collaborative study was conducted to determine the protein content of raw and processed meat products by a protein-tagging and colorimetric technique. Meat products were prepared following AOAC Official MethodSM 983.18 and analyzed using CEM Corporation's Sprint Rapid Protein Analyzer. Sprint provides protein results by combining an accurately weighed test portion with a known amount of dye-binding agent. The dye-binding agent binds with the lysine, histidine, and arginine, as well as the n-terminus of the proteins commonly found in raw meat and processed meat products. Results are displayed and reported by the Sprint as a percentage (g/100 g) of protein. Ten blind duplicate study samples were sent to 10 collaborating laboratories in the United States. The within-laboratory (repeatability) relative standard deviation (RSDr) ranged from 0.91 to 3.04%, and between-laboratories (reproducibility) relative standard deviation (RSDR) ranged from 1.50 to 3.41% for protein. The method is recommended for Official First Action.

Rapid Determination of Fat in Meat and Meat Products by Foss-let Solvent Extraction and Density Measurement

1975 ◽  
Vol 58 (6) ◽  
pp. 1182-1187
Author(s):  
Julio D Pettinati ◽  
Clifton E Swift
Keyword(s):  
Rapid Determination ◽  
Density Measurement ◽  
Meat Products ◽  
Fat Content ◽  
Digital Potentiometer ◽  
Sources Of Variation ◽  
Aoac Method ◽  
Meat Samples ◽  
Meat Type

Abstract The commercially available Foss-let fat analyzer was evaluated for the determination of fat in meat and meat products by comparison with AOAC method 24.005(a). With the Foss-let procedure, mechanical and instrumental equipment is used to determine fat in 7–10 min. A sample is extracted with tetrachloroethylene in a mechanical orbital shaker for 2 min and the specific gravity of the extract is measured in a magnetic float cell controlled by a digital potentiometer. During extraction, anhydrous calcium sulfate absorbs moisture droplets originating from the sample. The variations of comparative determinations on 67 meat samples containing 1.1–95.4% fat and 17 frankfurter samples containing 17.3–37.3% fat were analyzed statistically by grouping the data according to meat type (beef or pork) or frankfurters and into 6 ranges of fat content, and by treating the entire set of data. Error analysis of the differences and standard deviation of each grouping of paired determinations by the Fosslet and AOAC methods indicated that meat type and fat content &gt;7.5% were not significant (P = 0.05) sources of variation as determined by t-tests on the statistics from the blocks of data. Determinations on samples containing ≤7.5% fat were consistently low and an additive correction of 0.25% was indicated. From the overall results, the accuracy and precision of the method were characterized as follows: the mean Foss-let method determination was high by 0.08% fat relative to that by the AOAC method; repeatability of ± 0.31% fat between duplicate determinations compared favorably with ±0.38% obtained with the AOAC method; and precision between paired determinations by the 2 methods was ±0.44%. Both a t-test for significance (P = 0.05) and the linear regression of the 84 comparative determinations indicated that the Foss-let method was equivalent to the AOAC method for determining fat.

A Method for the Routine Determination of Corn Sirup in Prepared Meat Products

1964 ◽  
Vol 47 (5) ◽  
pp. 903-909
Author(s):  
Lester Hankin ◽  
Alphonse F Wickroski
Keyword(s):  
Statistical Analysis ◽  
Quantitative Determination ◽  
Correction Factor ◽  
Meat Products ◽  
Processed Meat ◽  
Average Amount ◽  
Wide Range ◽  
The Difference

Abstract A method has been devised for the determination of corn sirup added to processed meat products. The method is based on the quantitative determination of dextrin added to corn sirup. The dextrins are enzymatically hydrolyzed by α-amylase and β-amylase, and maltose is calculated as the difference in CuO2 found by copper reduction between a treated and an untreated aliquot. A correction factor was devised to determine the average amount of dextrin in corn sirup by testing a number of commercial sirups for their dextrin content and subjecting the data to statistical analysis. With this equation the method is applicable to a wide range of sirups. The method also permits the estimation of dextrose added to meats in excess of that included as one of the components of corn sirup.

Microbiology of Mechanically Recovered Meat

1987 ◽  
Vol 50 (7) ◽  
pp. 557-561 ◽  
Author(s):  
FIONA L. KRAUTIL ◽  
JOHN D. TULLOCH
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Microbiological Quality ◽  
Raw Meat ◽  
Plate Counts

The microbiological quality of Mechanically Recovered Meat (MRM) produced in 11 machines at eight meat plants was investigated. Aerobic Plate Counts (APC) were incubated at 35°C for 3 d, 21°C for 5 d and 4°C for 7 d. The number of samples contaminated with Salmonella was also determined. Overall, 85% of MRM had acceptable 35°C APCs of less than 106 CFU/g, but 30% of MRM had 21°C APCs greater than 106 CFU/g. The latter samples represented 47% of MRM lots, indicating that a significant amount of MRM produced during this survey would be expected to have a limited shelf life. Salmonella contamination was much higher in MRM than reported in other raw meat and meat products, with 39% of samples contaminated with 13 serovars. Quality of MRM varied between plants, with only three plants able to consistently produce good quality MRM. The best product was produced at plants which boned out on the premises, held bones at less than 10°C, and processed them within 8 h.

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