The impact of sodium reduction strategies on the sensory and processing characteristics of meat products

Meat Science ◽  
2014 ◽  
Vol 96 (1) ◽  
pp. 123
Author(s):  
N.J. Gaudette ◽  
Z. Pietrasik
Keyword(s):  
Meat Products ◽  
Sodium Reduction ◽  
Reduction Strategies ◽  
The Impact

The Film World’s Cooperative Store: Institutions and Films of the 1930s and 1940s

2018 ◽  
Author(s):  
C. Claire Thomson
Keyword(s):  
World War Ii ◽  
Meat Products ◽  
Public Information ◽  
Early History ◽  
World War ◽  
International Context ◽  
German Occupation ◽  
History Of ◽  
The Uk ◽  
The Impact

This chapter traces the early history of state-sponsored informational filmmaking in Denmark, emphasising its organisation as a ‘cooperative’ of organisations and government agencies. After an account of the establishment and early development of the agency Dansk Kulturfilm in the 1930s, the chapter considers two of its earliest productions, both process films documenting the manufacture of bricks and meat products. The broader context of documentary in Denmark is fleshed out with an account of the production and reception of Poul Henningsen’s seminal film Danmark (1935), and the international context is accounted for with an overview of the development of state-supported filmmaking in the UK, Italy and Germany. Developments in the funding and output of Dansk Kulturfilm up to World War II are outlined, followed by an account of the impact of the German Occupation of Denmark on domestic informational film. The establishment of the Danish Government Film Committee or Ministeriernes Filmudvalg kick-started aprofessionalisation of state-sponsored filmmaking, and two wartime public information films are briefly analysed as examples of its early output. The chapter concludes with an account of the relations between the Danish Resistance and an emerging generation of documentarists.

Оrganic Meat Production of Broiler Chickens Hubbard Redbro Cross

2020 ◽  
Keyword(s):  
Broiler Chickens ◽  
Raw Materials ◽  
Animal Health ◽  
Meat Products ◽  
Poultry Meat ◽  
Meat Production ◽  
Significant Difference ◽  
Environmentally Safe ◽  
The Impact

This article presents the results of studying the impact of housing and feeding conditions on broiler chickens of Hubbard RedBro cross, as well as the quality of products obtained when using floor and cage content, in a farm. It established that when receiving a mixed feed of own production using feed raw materials grown on a farm without the use of pesticides, a statistically significant decrease in potentially dangerous substances for animal health is recorded. Compared with factory feed, it has reduced the content of pesticides by 14 times, and mercury and arsenic by 24 times, cadmium by five times, and lead by ten times. The results of the study of economic indicators of growing Hubbard RedBro cross broiler chickens, as well as the chemical composition and quality of carcasses, indicated that there was no significant difference between the floor and cell conditions of keeping. Still, the use of a diet based on eco-feeds contributed to a statistically significant decrease in the concentration of toxic metals in the muscles of the poultry of the experimental groups. As a result, it found that the use of the studied compound feed in the diets of broiler chickens increased the indicators of Biosafety and ensured the production of environmentally safe ("organic") poultry meat products.

Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction

2021 ◽  
pp. 1-20
Author(s):  
Vitor A. S. Vidal ◽  
Camila S. Paglarini ◽  
Jose M. Lorenzo ◽  
Paulo E.S. Munekata ◽  
Marise A. R. Pollonio
Keyword(s):  
Meat Products ◽  
Sodium Reduction ◽  
Nutritional Characteristics ◽  
Salted Meat

Methods to Reduce Traffic Speed in High-Pedestrian Rural Areas

2003 ◽  
Vol 1828 (1) ◽  
pp. 31-37 ◽  
Author(s):  
Ali Kamyab ◽  
Steve Andrle ◽  
Dennis Kroeger ◽  
David S. Heyer
Keyword(s):  
Rural Areas ◽  
Speed Limit ◽  
Single Word ◽  
Short Term ◽  
Speed Reduction ◽  
Traffic Calming ◽  
Reduction Strategies ◽  
Long Term Impact ◽  
The Impact

Many Minnesota counties are faced with the problem of high vehicle speeds through towns or resort areas that have significant pedestrian traffic. The impact of speed reduction strategies in high-pedestrian areas in rural counties of Minnesota was investigated. Speed data were collected at two selected study sites under their existing conditions ("no-treatment" or "before" condition) and after the proposed speed reduction strategies were installed. Second "after" data conditions were collected to study the short-term and long-term impact of the implemented strategies. The traffic-calming techniques employed at the Twin Lakes site consisted of removable pedestrian islands and pedestrian crossing signs. A dynamic variable message sign that sent a single-word message ("Slow") to motorists traveling over the speed limit was installed at the Bemidji site. The research study shows that the traffic-calming strategy deployed in Twin Lakes was effective in significantly reducing the mean speed and improving speed limit compliance in both the short term and long term. Despite proven effectiveness, the deployed speed reduction treatment in Bemidji Lake failed to lower the speed at the study site. The single-word message on the sign and the location of the sign, as well as a lack of initial enforcement, were the primary reasons for such failure.

scholarly journals Brine Solution with Hydrocolloids Used to Enhance the Properties of Sterilized Meat

2020 ◽  
Vol 58 (2) ◽  
pp. 173-182
Author(s):  
Vinicius Jose Bolognesi ◽  
Michele Rigon Spier ◽  
Carlos Eduardo Rocha Garcia
Keyword(s):  
Water Activity ◽  
Thermal Inactivation ◽  
Soy Protein Isolate ◽  
Meat Products ◽  
Protein Isolate ◽  
Salt Mass ◽  
Mass Fractions ◽  
Retort Processing ◽  
The Impact ◽  
Control Samples

Research background. Retort processing is one of the most widely used methods of thermal inactivation that provides convenient, ready-to-eat foods. Although this technology remains widespread, it can be revamped through processing of novel ingredients such as gums. This article aims to investigate the effect of the hydrocolloids collagen, soy protein isolate, carrageenan and modified starch with different salt mass fractions on the retorted meat products. Experimental approach. Firstly, solutions of the added hydrocolloids of different salt mass fractions in order to stimulate the salting-in effect were studied. Lipid oxidation, syneresis and water activity were analysed during shelf life to find the best overall treatments. Lastly, sensory and texture analyses were then performed to assess the impact of the added hydrocolloids. Results and conclusions. Yield, cooking loss and water-holding capacity had better results when higher salt mass fractions with hydrocolloids were used. The physicochemical results distinguished collagen from the other tested hydrocolloids. Syneresis remained in similar ranges regardless of the treatment. No difference was observed in water activity either. However, sterilization, vacuum sealing and the addition of a hydrocolloid contributed to low oxidation levels in all treatments. Lastly, sensory, texture and shear force analyses confirmed that the products with collagen were harder and firmer than the control samples, which explains the preference of control samples by the panellists. Nevertheless, assessors did not perceive the presence of collagen. Novelty and scientific contribution. Physicochemical and sensory characteristics of the retorted meat can be considerably improved when brine and hydrocolloids are combined with the retort technology.

scholarly journals CRICKET POWDER (ACHETA DOMESTICA) AS FOOD ADDITIVE FOR PROCESSING OF DRY-FERMENTED POLTURY BARS

2021 ◽  
Author(s):  
Desislava Borislavova Vlahova-Vangelova ◽  
Desislav Balev ◽  
Nikolay Delchev Kolev ◽  
Dilyana Gradinarska ◽  
Stefan Dragoev
Keyword(s):  
Meat Products ◽  
Value Added ◽  
Sensory Properties ◽  
Food Ingredients ◽  
Poultry Products ◽  
A Value ◽  
Plastic Strength ◽  
Negative Effect ◽  
Acheta Domestica ◽  
The Impact

In the recent years crickets, as well as cricket powder (CP) are interesting food ingredients in the European market. Some benefits of CP are high content of quality proteins, fats, vitamins and minerals and little environmental footprint. The aim of this work is to explore the impact of CP additive (2% and 4%) on the color characteristics, technological and sensory properties of dry-fermented poultry bars. The use of CP as meat additive significantly decrease L* and a* value of the product. Structural strength, plastic strength and pH were significantly increased (p˂0.05) in CP enriched raw and dry-fermented poultry bars. aW and moisture content in the final CP supplemented poultry products increased (p˂0.05). The incorporation of 2% CP had slight impact on sensory properties of final product and can be successfully used for processing of value added meat products. CP addition up to 4% had negative effect on the color, sensory properties, structural and plastic strength on the filling mass and dry-fermented meat bars.

Presence of Listeria monocytogenes in Ready-to-Eat (RTE) meat products sold at retail stores in Costa Rica and analysis of contributing factors

2021 ◽  
Author(s):  
Karol Calvo-Arrieta ◽  
Karol Matamoros-Montoya ◽  
María Laura Arias-Echandi ◽  
Alejandra Huete-Soto ◽  
Mauricio Alberto Redondo-Solano
Keyword(s):  
Listeria Monocytogenes ◽  
Costa Rica ◽  
Meat Products ◽  
Contributing Factors ◽  
Food Contact Surfaces ◽  
Handling Practices ◽  
The Moment ◽  
The Impact ◽  
Ammonium Compounds ◽  
Transfer Potential

Listeria monocytogenes is a pathogenic bacterium associated with RTE meat products sold at the retail level. The objective of this research was to determine the prevalence of Listeria monocytogenes in RTE meat products sold at retail in Costa Rica and to study the factors associated with the levels of contamination; analyzed factors include hygienic practices within stores (cutting techniques, microbial contamination of products) and the behavior of the isolates (persistence against antimicrobials and transfer potential). A total of 190 samples of RTE meat products were collected and analyzed for the presence of coliforms and Listeria species.  Isolates of L. monocytogenes were then evaluated in terms of resistance to disinfectants (quaternary ammonium compounds and chlorine) and their transfer potential from food contact surfaces (knife and cuttingboards). Overall Listeria spp. prevalence was 37,4% (71/190); L. innocua was present in 32,1% (61/190) of the products and L. monocytogenes was found in just 2,6% (5/190) of the samples. Most of the contaminated samples were cut with a knife at the moment of purchase (44,2%). When analyzing practices within the stores, it was observed that L. monocytogenes transfer from inoculated knife to “salchichón” was higher for samples cut right at the beginning of the experiment. Also, L. monocytogenes transfer from inoculated cuttingboards was independent of the number of slices but contamination from plastic was higher than wood. Regarding L. monocytogenes resistance to disinfectants, average reductions of 2,6 ± 1,1 log CFU/mL were detected after 6 minutes of exposure to 200 ppm of chlorine; however, chlorine resistance varied among the strains. Prevalence of L. monocytogenes in RTE meat products sold at retail could be associated with handling practices within the stores; further studies are necessary to estimate the impact of these practices on the overall risk for consumers.

scholarly journals Review of sustainable diets: are nutritional objectives and low-carbon-emission objectives compatible?

2020 ◽  
Vol 101 (1) ◽  
pp. 117-146 ◽  
Author(s):  
Erica Doro ◽  
Vincent Réquillart
Keyword(s):  
Greenhouse Gas ◽  
Food Systems ◽  
Ad Hoc ◽  
Meat Products ◽  
Developed Countries ◽  
Economic Modeling ◽  
Gas Content ◽  
Low Carbon ◽  
Positive Effects ◽  
The Impact

Abstract Food systems in developed countries face one major challenge, namely the promotion of diets that are both healthy and generate less greenhouse gas emissions (GHGE). In this article, we review papers evaluating the impact of a change in diets on both health and GHGE. We address the following questions: How big are the health and environmental impacts that could be induced by a switch to healthier diets? In monetary value, what is the relative importance of the health impact and the environmental impact? Is it possible to design an economic policy to increase global welfare that also takes into account the externalities on both health and the environment? Since the way the change in diet is modeled is a key issue, we classify papers according to the methodology used for simulating diet changes: ad hoc scenarios, optimized diets, and economic modeling. We find that it is possible to design economic policies that have positive impacts on both dimension. Because the substitutions/complementarities between food products are complex, it is not granted that a policy targeting one dimension will generate positive effects on the other dimensions. However, given the diversity of substitution and the complementarity possibilities between products, it is possible to design a policy that does improve both dimensions. A carbon-based tax policy that targets the products with a high greenhouse gas content (e.g., meat products) and reinvests the revenues collected with the tax to subsidize the consumption of fruit and vegetables, is likely to have positive effects on both dimensions.

scholarly journals Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties

2019 ◽  
Vol 7 (2) ◽  
pp. 506-518 ◽  
Author(s):  
Kristin M. Wong ◽  
Maria G. Corradini ◽  
Wesley Autio ◽  
Amanda J. Kinchla
Keyword(s):  
Sodium Reduction ◽  
Beef Patties ◽  
Reduction Strategies ◽  
Button Mushrooms ◽  
White Button Mushrooms
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