Use of Lactococcus lactis to improve the quality of cooked meat product

The aim of the work was to apply the bacteria Staphylococcus carnosus ATCC 51365 in the meat curing process with the use of a reduced amount of sodium nitrite and to evaluate the effects of bacteria on residual nitrites and nitrates, the content of nitrosyl pigments, colour, pH, oxidation-reduction potential, microbiological, and the sensory quality of a cooked meat product. Three meat batters in cans were prepared: (C) a control batter cured with NaNO2—100 mg/kg, (L) a batter cured with NaNO2—15 mg/kg, and (LS) a batter cured with NaNO2—15 mg/kg and S. carnosus (107 CFU/g). The cans were stored at a temperature of 4°C for 24 h (curing time) and cooked. The analysis was carried out after production and after 4 and 8 weeks of storage. The use of denitrifying bacteria in the curing process with a reduced amount of sodium nitrite increased the availability of nitrite in the meat, by reducing nitrates formed as a result of a dismutation reaction. The reaction contributed to the formation of nitrosyl pigments in a larger quantity than in the treatment in which the denitrifying bacteria were not used. The LS treatment was characterized by the greatest redness. The colour of the LS treatment was stable during storage. No negative effect of S. carnosus on the sensory quality of the meat product was found. The use of S. carnosus had no influence on the microbiological quality of meat product during storage.

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Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽

10.3390/foods10071610 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1610

Author(s):

Wiesław Przybylski ◽

Danuta Jaworska ◽

Katarzyna Kajak-Siemaszko ◽

Piotr Sałek ◽

Kacper Pakuła

Keyword(s):

Heat Treatment ◽

Sensory Quality ◽

Treatment Method ◽

Poultry Meat ◽

Chicken Breast ◽

Breast Meat ◽

Sous Vide ◽

The Impact ◽

Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

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Quality of Cooked Ground Beef Extended with Defatted Peanut Meal1

Peanut Science ◽

10.3146/i0095-3679-8-1-8 ◽

1981 ◽

Vol 8 (1) ◽

pp. 31-35 ◽

Cited By ~ 1

Author(s):

Esam M. Ahmed ◽

Roger L. West

Keyword(s):

Meat Products ◽

Peanut Meal ◽

Ground Meat ◽

Shearing Force ◽

Sensory Acceptability ◽

Beef Products ◽

Cooked Meat ◽

Freezing Storage ◽

Cooked Meat Products

Abstract Beef chuck and plate cuts obtained from U.S.D.A. utility grade carcass were mixed and ground through a 0.318 cm plate. The ground meat was extended with extruded and non-extruded defatted peanut meal. Hydrated defatted peanut meal was added at the rate of 20 and 30 parts to 80 and 70 parts of the ground meat, respectively. All treatments were formulated to contain 20% fat in the final patty and loaf products. Extruded and non-extruded meat products were stored at −18 C for periods up to 6 weeks. All quality evaluations were conducted on cooked meat products. Ground meat patties and loaves extended with non-extruded peanut meal exhibited similar cooking losses to those either extended with extruded peanut meal or 100% beef products. Control meat products stored for 4 weeks or longer required larger forces to shear than the non-stored patties. Freezing storage of the extended meat products did not result in a change of shearing forces. These forces were similar to the shearing force exhibited by freshly prepared products. Trained sensory panelists indicated that extended meat patties were more tender and less cohesive than non-extended patties. However, sensory acceptability tests indicated similar acceptability ratings for the extended and non-extended meat patties and loaves.

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Mass Spectrometry and Multiplex Antigen Assays to Assess Microbial Quality and Toxin Production ofStaphylococcus aureusStrains Isolated from Clinical and Food Samples

BioMed Research International ◽

10.1155/2014/485620 ◽

2014 ◽

Vol 2014 ◽

pp. 1-8 ◽

Cited By ~ 10

Author(s):

Paul Attien ◽

Haziz Sina ◽

Wardi Moussaoui ◽

Gaëlle Zimmermann-Meisse ◽

Thomas Dadié ◽

...

Keyword(s):

Meat Product ◽

Meat Products ◽

Toxin Production ◽

Food Samples ◽

Diffusion Method ◽

Clinical Samples ◽

Microbial Quality ◽

Meat Samples ◽

Panton Valentine Leukocidin

The aim of our study was to investigate the microbial quality of meat products and on some clinical samples in Abidjan focused onStaphylococcusgenus and the toxin production profile ofStaphylococcus aureus(S. aureus) isolated. Bacteria were collected from 240 samples of three meat products sold in Abidjan and 180 samples issued from clinical infections. The strains were identified by both microbiological and MALDI-TOF-MS methods. The susceptibility to antibiotics was determined by the disc diffusion method. The production of Panton-Valentine Leukocidin, LukE/D, and epidermolysins was screened using radial gel immunodiffusion. The production of staphylococcal enterotoxins and TSST-1 was screened by a Bio-Plex Assay. We observed that 96/240 of meat samples and 32/180 of clinical samples were contaminated byStaphylococcus. Eleven species were isolated from meats and 4 from clinical samples. Forty-twoS. aureusstrains were isolated from ours samples. Variability of resistance was observed for most of the tested antibiotics but none of the strains displays a resistance to imipenem and quinolones. We observed that 89% of clinicalS. aureuswere resistant to methicillin against 58% for those issued from meat products. AllS. aureusisolates issued from meat products produce epidermolysins whereas none of the clinical strains produced these toxins. The enterotoxins were variably produced by both clinical and meat product samples.

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Incidence and contamination level of Clostridium perfringens in meat and meat products sold in Sakarya province of Turkey

Food and Health ◽

10.3153/fh21018 ◽

2021 ◽

Vol 7 (3) ◽

pp. 172-178

Author(s):

Serap Coşansu ◽

Şeyma Şeniz Ersöz

Keyword(s):

Clostridium Perfringens ◽

Meat Product ◽

Meat Products ◽

Ground Beef ◽

Chicken Meat ◽

Contamination Level ◽

Biochemical Tests ◽

Contamination Levels ◽

Emulsified Meat ◽

Cooked Meat

Totally 101 meat and meat product samples obtained from local markets and restaurants were analyzed for incidence and contamination level of Clostridium perfringens. The typical colonies grown anaerobically on Tryptose Sulfite Cycloserine Agar supplemented with 4-Methyliumbelliferyl (MUP) were confirmed by biochemical tests. Forty-eight of the samples (47.5%) were contaminated with C. perfringens. The highest incidence of the pathogen was determined in uncooked meatball samples (72.2%) followed by ground beef samples (61.3%). The incidence of C. perfringens in chicken meat, cooked meat döner, cooked chicken döner and emulsified meat product samples were 33.3, 33.3, 28.6 and 16.7%, respectively. Thirteen out of 101 samples (12.9%) yielded typical colonies on TSC-MUP Agar, but could not be confirmed as C. perfringens. Average contamination levels in sample groups ranged from 8.3 to 1.5×102 cfu/g, with the highest ground beef and the lowest chicken meat.

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Wool quality and daily weight gain in native lambs from the Central Region of Argentina

Archivos Latinoamericanos de Producción Animal ◽

10.53588/alpa.291203 ◽

2021 ◽

Vol 29 (1-2) ◽

pp. 21-28

Author(s):

María Bettina Gómez ◽

Melina Castillo

Keyword(s):

Weight Gain ◽

Textile Industry ◽

Meat Product ◽

Great Variability ◽

Daily Weight Gain ◽

Handling Practices ◽

Productive Systems ◽

Outstanding Quality

The ovine population of the central Argentine territory is the result of constant introductions of different animal biotypes, which determined the existence of ovine populations with great variability. The main objective of the breeders is to produce a lamb for self-consumption and sale of surpluses, without considering the wool product. The production of a lamb for the market is compatible with the production of wool for the textile industry, having to evaluate the feasibility for the commercialization of lamb wool that they produce. This work aimed to provide information and tools to evaluate the quality of lamb’s wool and the evolution of the weight of lambs belonging to the native flocks of the area. Characterization of the productive systems was carried out, seeking to highlight the attributes of meat and wool of native lambs. The characteristics of wool and meat lamb product were evaluated under two treatments, either in free rage conditions or lambs supplemented under confinement. The analysis of the behaviour of the productive systems did not show significant differences between lamb biotypes, which allows affirming that the variation within an animal biotype is even more important than the expected one between biotypes. This indicates that both treatments can be used according to the particular situation of each productive unit. Therefore, it is possible to produce wool and meat of outstanding quality looking for the goodness of the wool produced and optimizing through proper handling practices the meat product.

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Microbiological quality of spice used in the production of Kilishi, a traditionally dried and grilled meat product

Bayero Journal of Pure and Applied Sciences ◽

10.4314/bajopas.v2i2.63767 ◽

2011 ◽

Vol 2 (2) ◽

Author(s):

U Shamsuddeen

Keyword(s):

Meat Product ◽

Microbiological Quality

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Multivariate data analysis of Cavourmas — a Greek cooked meat product

Meat Science ◽

10.1016/s0309-1740(99)00073-x ◽

2000 ◽

Vol 54 (1) ◽

pp. 71-75 ◽

Cited By ~ 24

Author(s):

I.S. Arvanitoyannis ◽

J.G. Bloukas ◽

I. Pappa ◽

E. Psomiadou

Keyword(s):

Data Analysis ◽

Multivariate Data Analysis ◽

Multivariate Data ◽

Meat Product ◽

Cooked Meat

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Microbial and Sensory Quality of Refrigerated Market Fryers1

Journal of Food Protection ◽

10.4315/0362-028x-54.9.704 ◽

1991 ◽

Vol 54 (9) ◽

pp. 704-717 ◽

Cited By ~ 2

Author(s):

YINGHWEI CHEN ◽

MARGY J. WOODBURN ◽

MARY W. KELSEY

Keyword(s):

Sensory Quality ◽

Narrow Range ◽

Retail Markets ◽

Microbial Counts ◽

Four Seasons ◽

Thermophilic Campylobacter ◽

Sensory Qualities ◽

The Mean ◽

Cooked Meat

Equal numbers of dressed, bagged whole frying chickens from major Oregon and southern and midwestern processors were purchased from retail markets in each of the four seasons in 1988 for a total of 288 samples. Birds were stored at 3°C for 6 d. Sensory evaluation was done by a minimum of 9 and a maximum of 12 trained panelists using 9-point scales. The flavor and intensity of cooked meat and skin, the aroma and intensity of raw and simmered meat, and raw sliminess were evaluated. Total aerobic microorganisms, psychrotrophic microorganisms, and pseudomonads and thermophilic Campylobacter (two seasons) were determined on raw samples. A slime smear test was also used to determine sliminess. The season and sources of fryers had no significant effect on the microbial counts and sensory qualities. Whether the chicken was evaluated before the “sell-by” date on the package or after was not significantly related to sensory scores or microbial numbers. The mean scores for flavor of cooked meat and skin and aroma of raw and simmered meat were all above fair. Only the raw aroma intensity was significantly correlated (r=−0.88) to the aroma quality. The slime smear tests had a positive relationship (p<0.05) to the raw sliminess score by panelists and to microbial counts. Correlations between microbial counts and flavor of cooked meat and aroma of raw and simmered meat were all significant but weak. The narrow range of microbial counts may explain the weakness of correlations found. Cephalothin-resistant, thermophilic Campylobacter was recovered from 42% of the raw birds.

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