Nitrite content in meat products from the Serbian market and estimated intake

Abstract The aim of this study was to determine levels of nitrites in some meat products sold on the Serbian market over a period of 3 years (2018-2020) and to compare results with maximum residue levels as well to discuss dietary exposure of the Serbian adult population to nitrites.A total of 1291 meat product samples, produced by the Serbian meat industry or imported (509 dry fermented sausages, 37 semi-dry fermented sausages, 451 finely minced cooked sausages and 294 coarsely minced cooked sausages), were obtained from the Serbian retail market during 2018-2020.Higher mean levels of nitrite content, expressed as NaNO2, were found in cooked sausages (40.35 mg kg-1, finely minced and 33.75 mg kg-1, coarsely minced) compared to fermented sausages (1.86 mg kg-1 dry fermented and 1.83 mg kg-1, semi-dry fermented).The average dietary exposure to nitrites, expressed as nitrite ion, for the Serbian adult population varies from 0.001 to 0.015 mg kg-1body weight (BW) day-1 and was far below the European acceptable daily intake (0.07 mg kg-1 BW day-1). In conclusion, the concentrations of nitrite in all meat products were below established maximum permitted levels (national and European), indicating that the use of nitrite as a food additive in Serbia is generally in line with existing regulations.

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The intake of phosphorus through meat products: a health risk assessment

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/854/1/012057 ◽

2021 ◽

Vol 854 (1) ◽

pp. 012057

Author(s):

D Milicevic ◽

D Vranic ◽

V Koricanac ◽

Z Petrovic ◽

A Bajcic ◽

...

Keyword(s):

Dietary Intake ◽

Adult Population ◽

Daily Intake ◽

Meat Products ◽

Dietary Exposure ◽

Phosphorus Concentration ◽

Acceptable Daily Intake ◽

Retail Markets ◽

Consumption Data ◽

The Mean

Abstract The aim of this study was to assess the dietary exposure of phosphorus in the Serbian adult population by combining individual consumption data with available data for analysed meat products. During a three years period of investigation (2018 to 2020), a total of 682 samples consisting of 425 cooked sausages and 257 smoked meat products were collected from different local retail markets across the Serbia to examine phosphorus concentrations. The mean phosphorus concentration, expressed as P2O5, varied from 4.68±0.88 g/kg to 6.05±1.30 g/kg in finely minced cooked sausages and smoked meat products, respectively. The average estimated daily dietary intake (exposure) (EDI) of phosphorus ranged from 1.115 mg/kg BW (body weight)/day (finely minced cooked sausages) to 1.441 mg/kg BW/day (smoked meat products). Phosphorus dietary intake (exposure) averaged 3.08% of the acceptable daily intake (ADI: 40 mg/kg BW/day). According to our results, the average phosphorus exposure in the Serbian adult population from consumption of these meat products is far below the European ADI.

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Development of a Methodology for Estimating the Ergosterol in Meat Product-Borne Toxigenic Moulds to Evaluate Antifungal Agents

Foods ◽

10.3390/foods10020438 ◽

2021 ◽

Vol 10 (2) ◽

pp. 438

Author(s):

Micaela Álvarez ◽

Alicia Rodríguez ◽

Elena Bermúdez ◽

Elia Roncero ◽

María J. Andrade

Keyword(s):

Antifungal Agents ◽

Limit Of Detection ◽

Meat Product ◽

Meat Products ◽

Ergosterol Biosynthesis ◽

Array Detector ◽

Meat Industry ◽

Ergosterol Content ◽

Validation Parameters ◽

Toxigenic Moulds

Antifungal agents are commonly used in the meat industry to prevent the growth of unwanted moulds, such as toxigenic ones, on dry-cured meat products. For enhancing the application of antifungals, their mode of action must be evaluated. Their effect on the mould ergosterol content is one of the most studied ones, since it is the target site of some commercialised antifungals or of those that are in development. The aim of this study was to develop a methodology for determining how the antifungal agents used in the meat industry work. A method for analysing ergosterol was firstly developed using high-performance liquid chromatography with fluorescence detection coupled to a diode array detector (HPLC-FLD/DAD). The chromatographically optimised conditions (gradient and mobile phases) allowed us to reduce the time per analysis with respect to previously published methods up to 22 min. Withing the six checked extraction methods, method 5, showing the best mean recovery values (99.51%), the shortest retention time (15.8 min), and the lowest standard deviation values (9.92) and working temperature (60 °C), was selected. The limit of detection and limit of quantification were 0.03 and 0.1 µg/mL, respectively. All the validation parameters corroborated the method’s suitability. Finally, its feasibility for evaluating the effect of a commercial antifungal preparation (AP) and different herbs that are frequently added to meat products on the ergosterol content of several toxigenic moulds was studied. Differences at the strain level were obtained in the presence of AP. Moreover, the addition of herbs significantly reduced the ergosterol content in Penicillium nordicum up to 83.91%. The developed methodology is thus suitable for screening the antifungals’ role in altering mould ergosterol biosynthesis before their application in real meat products.

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The Effect of the Addition of Fiber Preparations on the Color of Medium-Grounded Pasteurized and Sterilized Model Canned Meat Products

Molecules ◽

10.3390/molecules26082247 ◽

2021 ◽

Vol 26 (8) ◽

pp. 2247

Author(s):

Mirosław Słowiński ◽

Joanna Miazek ◽

Krzysztof Dasiewicz ◽

Marta Chmiel

Keyword(s):

Meat Product ◽

Meat Products ◽

Quality Characteristics ◽

Consumer Acceptance ◽

Meat Industry ◽

Industrial Practice ◽

Yellow Color ◽

Hue Angle ◽

Canned Meat ◽

Color Components

A beneficial aspect of the use of fiber preparations in the meat industry is the improvement of some quality characteristics of meat products. However, the preparation added in the amount of 3 or 6% may affect their color. The effect of the addition of barley, wheat and oat fiber preparations with different fiber lengths, in quantities allowing the product to be indicated as “high in fiber” or “source of fiber”, to pasteurized or sterilized medium-grounded canned meat products on their color, was determined. In the obtained canned meat products, the basic chemical composition and the L*, a* and b*, C* (Chroma) and h* (hue angle) color components were determined. The addition of the barley fiber preparation BG 300 to the model canned meat products caused a significant (p ≤ 0.05) darkening and an increase in the proportion of yellow color. In an industrial practice, this may result in poorer consumer acceptance of the meat product. Fiber length of wheat and barley fiber had no effect on the color components of products. The 6% addition of the wheat fiber preparations WF 200R and WF 600R or the oat fiber preparations HF 200 and HF 600 caused an apparent lightening of their color (ΔE > 2) compared to the control products.

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Potential utilization of emulsion gels and multiple emulsions as delivery systems to produce healthier meat products

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/854/1/012083 ◽

2021 ◽

Vol 854 (1) ◽

pp. 012083

Author(s):

M Serdaroğlu

Keyword(s):

Fatty Acid Content ◽

Meat Product ◽

Meat Products ◽

Plant Oils ◽

Meat Industry ◽

Great Opportunity ◽

Fat Replacers ◽

Multiple Emulsions ◽

Polyunsaturated Fatty Acid Content ◽

Product Formulation

Abstract In recent years the increase in consumers’ demands for healthy food have accelerated the studies searching for innovative approaches in meat product formulations. Developing a healthier lipid profile and reducing fat are the most important goals in the meat industry. One of the main problems of animal fat replacement with plant oils is maintaining the technological and sensory properties of the products. Pre-emulsions provide a great opportunity to carry the healthier plant oils to meat systems for increasing mono and polyunsaturated fatty acid content, since adding liquid plant oils directly to product formulation can have technological and sensory problems. Using emulsion gels and multiple emulsions prepared with polyunsaturated oils could be a good option to achieve healthier meat products. This review addresses the emulsion gel and multiple emulsion properties and their use in meat products as fat replacers.

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The Use of Edible Films Based on Sodium Alginate in Meat Product Packaging: An Eco-Friendly Alternative to Conventional Plastic Materials

Coatings ◽

10.3390/coatings10020166 ◽

2020 ◽

Vol 10 (2) ◽

pp. 166 ◽

Cited By ~ 2

Author(s):

Roxana Gheorghita (Puscaselu) ◽

Gheorghe Gutt ◽

Sonia Amariei

Keyword(s):

Sodium Alginate ◽

Water Solubility ◽

Meat Product ◽

Meat Products ◽

Edible Films ◽

Meat Industry ◽

Product Packaging ◽

Natural Materials ◽

Plastic Packaging ◽

Wide Range

The amount of plastics used globally today exceeds a million tonnes annually, with an alarming annual growth. The final result is that plastic packaging is thrown into the environment, and the problem of waste is increasing every year. A real alternative is the use bio-based polymer packaging materials. Research carried out in the laboratory context and products tested at the industrial level have confirmed the success of replacing plastic-based packaging with new, edible or completely biodegradable foils. Of the polysaccharides used to obtain edible materials, sodium alginate has the ability to form films with certain specific properties: resistance, gloss, flexibility, water solubility, low permeability to O2 and vapors, and tasteless or odorless. Initially used as coatings for perishable or cut fresh fruits and vegetables, these sodium alginate materials can be applied to a wide range of foods, especially in the meat industry. Used to cover meat products, sodium alginate films prevent mass loss and degradation of color and texture. The addition of essential oils prevents microbial contamination with Escherichia coli, Salmonella enterica, Listeria monocytogenes, or Botrytis cinerea. The obtained results promote the substitution of plastic packaging with natural materials based on biopolymers and, implicitly, of sodium alginate, with or without other natural additions. These natural materials have become the packaging of the future.

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Sheep and Goat Meat Processed Products Quality: A Review

Foods ◽

10.3390/foods9070960 ◽

2020 ◽

Vol 9 (7) ◽

pp. 960

Author(s):

Alfredo Teixeira ◽

Severiano Silva ◽

Cristina Guedes ◽

Sandra Rodrigues

Keyword(s):

Meat Products ◽

Microbiological Quality ◽

Processed Meat ◽

Meat Industry ◽

Processed Meats ◽

Food Research ◽

Sheep Meat ◽

Fermented Sausages ◽

Processed Products ◽

New Generation

Even though sheep and goat processed meat products are not as popular as pork, beef or poultry and are generally considered not as important, they have a very important role in meat consumption around the world. A concise review of the origin and type of the most important sheep and goat processed meat products produced in different countries and world regions is made. The manuscript also summarizes the most recent studies on sheep and goat processed meats on the physicochemical characterizations, sensory quality, microbiological quality and safety. Some conclusions and future trends in production, processing and commercial potentiality for sheep and goat processed meat products are discussed. Several possibilities exist to make them more diversified and appealing to the market. Processing meat from culled animals is an interesting way to value animals with low market acceptability. Some as fermented sausages, cured legs and pâtés have great commercial potential as highly acceptable consumer commodities. An interesting field of food research is the rediscovery of a new generation of goat and sheep meat products as functional foods that will respond to the constant innovation required by the meat industry. Everything related to food safety must be considered in the future.

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The Intake of Phosphorus and Nitrites through Meat Products: A Health Risk Assessment of Children Aged 1 to 9 Years Old in Serbia

Nutrients ◽

10.3390/nu14020242 ◽

2022 ◽

Vol 14 (2) ◽

pp. 242

Author(s):

Jelena Milešević ◽

Danijela Vranić ◽

Mirjana Gurinović ◽

Vladimir Korićanac ◽

Branka Borović ◽

...

Keyword(s):

Analytical Data ◽

Daily Intake ◽

Meat Products ◽

Dietary Exposure ◽

Phosphorus Concentration ◽

Consumption Data ◽

Food Consumption Survey ◽

Phosphorous Content ◽

Canned Meat ◽

The Mean

This study provides the data on dietary exposure of Serbian children to nitrites and phosphorus from meat products by combining individual consumption data with available analytical data of meat products. A total of 2603 and 1900 commercially available meat products were categorized into seven groups and analysed for nitrite and phosphorous content. The highest mean levels of nitrite content, expressed as NaNO2, were found in finely minced cooked sausages (40.25 ± 20.37 mg/kg), followed by canned meat (34.95 ± 22.12 mg/kg) and coarsely minced cooked sausages (32.85 ± 23.25 mg/kg). The EDI (estimated daily intake) of nitrites from meat products, calculated from a National Food Consumption Survey in 576 children aged 1–9 years, indicated that the Serbian children population exceeded the nitrite ADI (acceptable daily intake) proposed by EFSA (European Food Safety Authority) in 6.4% of children, with a higher proportion in 1–3-year-old participants. The mean phosphorus concentration varied from 2.71 ± 1.05 g/kg to 6.12 ± 1.33 g/kg in liver sausage and pate and smoked meat products, respectively. The EDI of phosphorus from meat products was far below the ADI proposed by EFSA, indicating that the use of phosphorus additives in Serbian meat products is generally in line with legislation.

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Adding Blends of NaCl, KCl, and CaCl2to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life

Journal of Food Quality ◽

10.1155/2017/7085798 ◽

2017 ◽

Vol 2017 ◽

pp. 1-8 ◽

Cited By ~ 6

Author(s):

Bibiana Alves dos Santos ◽

Paulo Cezar Bastianello Campagnol ◽

Mariane Bittencourt Fagundes ◽

Roger Wagner ◽

Marise Aparecida Rodrigues Pollonio

Keyword(s):

Fatty Acids ◽

Lipid Oxidation ◽

Meat Products ◽

Good Alternative ◽

Curing Process ◽

Low Sodium ◽

Oxidative Reactions ◽

Fermented Sausages ◽

Dry Fermented Sausages ◽

And Storage

The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2(1 : 1) on lipid oxidation of dry fermented sausages was investigated. We found that a 50% reduction in NaCl decreased the intensity of the reactions to lipid oxidation, while treatments with added CaCl2resulted in increased lipid oxidation during manufacture and storage. Fatty acid composition also changed owing to the presence of KCl and CaCl2, showing a decrease in saturated, monounsaturated, and polyunsaturated fatty acids after 30 days of storage. Furthermore, a decreased intensity ofL⁎and increasedb⁎values were found in salamis with CaCl2. These results suggest that using CaCl2as a substitute for NaCl increases the intensity of oxidative reactions while the addition of KCl could be a good alternative to reduce the NaCl content in fermented meat products.

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Validation of an Analytical Method for Nitrite and Nitrate Determination in Meat Foods for Infants by Ion Chromatography with Conductivity Detection

Foods ◽

10.3390/foods9091238 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1238

Author(s):

Donatella Coviello ◽

Raffaella Pascale ◽

Rosanna Ciriello ◽

Anna Maria Salvi ◽

Antonio Guerrieri ◽

...

Keyword(s):

Ion Chromatography ◽

Daily Intake ◽

Meat Products ◽

Conductivity Detection ◽

Cured Meats ◽

Nitrate Determination ◽

Meat Samples ◽

Nitrate And Nitrite ◽

First Time ◽

Nitrite Content

Nitrate and nitrite as sodium or potassium salts are usually added to meat products to develop the characteristic flavor, to inhibit the growth of microorganisms (particularly Clostridium botulinum), and effectively control rancidity by inhibiting lipid oxidation. However, both nitrate and nitrite ions need to be monitored for ensuring the quality and safety of cured meats. In this work, for the first time the content of nitrite and nitrate ions in homogenized meat samples of baby foods was determined by a validated method based on ion chromatography (IC) coupled with conductivity detection. Recoveries of nitrate and nitrite ions in meat samples were not lower than 84 ± 6%. The detection limits of nitrate and nitrite were 0.08 mg L−1 and 0.13 mg L−1, respectively. Five commercial samples of homogenized meat, namely lamb, rabbit, chicken, veal, and beef, for infant feeding were investigated; while nitrite content was below the detection limit, nitrate ranged from 10.7 to 21.0 mg kg−1. The results indicated that nitrate contents were below the European (EU) fixed value of 200 mg kg−1, and an acceptable daily intake of 3.7 mg kg−1 was estimated.

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Dietary exposure estimates of twenty-one trace elements from a Total Diet Study carried out in Pavia, Northern Italy

British Journal Of Nutrition ◽

10.1017/s0007114508055670 ◽

2008 ◽

Vol 101 (8) ◽

pp. 1200-1208 ◽

Cited By ~ 71

Author(s):

Giovanna Turconi ◽

Claudio Minoia ◽

Anna Ronchi ◽

Carla Roggi

Keyword(s):

Trace Elements ◽

Trace Element ◽

Adult Population ◽

Daily Intake ◽

Dietary Exposure ◽

Northern Italy ◽

Portion Size ◽

Reliable Estimate ◽

Daily Exposure ◽

Total Diet

The significant role of trace elements in human health is well documented. Trace elements are those compounds that need to be present in the human diet to maintain normal physiological functions. However, some microelements may become harmful at high levels of exposure, or, on the other hand, may give rise to malnutrition, when their exposure is too low. The aim of the present study was to provide a reliable estimate of the dietary exposure of twenty-one trace elements in a Northern Italian area. For this purpose, trace element analyses were undertaken on total diet samples collected from a university cafeteria in Pavia, Northern Italy. The average daily exposure for the adult people was calculated on the basis of food consumption frequency, portion size and trace element levels in foodstuffs. The mean exposure values satisfy the Italian RDA for all the essential trace elements, except for Fe exposure in females, and are well below the Provisional Tolerable Daily Intake for all the toxic compounds, showing that the probability of dietary exposure to health risks is overall small. As far as Fe exposure is concerned, a potential risk of anaemia in the female adult population should be considered, then studies aimed at evaluating the Fe nutritional status of adult Italian women should be addressed. In conclusion, while not excluding the possibility that the daily exposure determined in the present study may not be representative of the population as a whole, this study provides a good estimate of the Italian adult consumer exposure to twenty-one trace elements.

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