LOSSES IN CONVERTING BEEF ANIMALS TO FRESH MEAT PRODUCTS

1979 ◽  
Vol 3 (3) ◽  
pp. 241-247
Author(s):  
A. M. PEARSON ◽  
EILEEN M. LEITE ◽  
R. A. MERKEL
Keyword(s):  
Meat Products ◽  
Fresh Meat

Dye use in fresh meat preparations and meat products: a survey by a validated method based on HPLC ‐ UV ‐diode array detection as a contribution to risk assessment

2019 ◽  
Vol 55 (3) ◽  
pp. 1126-1135 ◽  
Author(s):  
Marco Iammarino ◽  
Annalisa Mentana ◽  
Diego Centonze ◽  
Carmen Palermo ◽  
Michele Mangiacotti ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Meat Products ◽  
Diode Array ◽  
Diode Array Detection ◽  
Fresh Meat ◽  
Array Detection

Bioluminescent ATP Assay for Rapid Estimation of Microbial Numbers in Fresh Meat

1986 ◽  
Vol 49 (1) ◽  
pp. 18-22 ◽  
Author(s):  
KENNETH J. LITTEL ◽  
SYLVIA PIKELIS ◽  
ARNOLD SPURGASH
Keyword(s):  
Bacterial Flora ◽  
Meat Products ◽  
Sampling Procedure ◽  
Plate Count ◽  
Meat Sample ◽  
Fresh Meat ◽  
Atp Assay ◽  
Plate Counts ◽  
Food Particles ◽  
Double Filtration

The utility of a bioluminescence adenosine triphosphate (ATP) procedure to estimate bacterial levels in fresh meat products was investigated. A double filtration (DF) sampling procedure was used. In this system two filters were fitted in tandem. A prefilter was used to trap food particles which contained contaminating ATP while the second filter retained the microbial population. The second filter was treated with an enzyme reagent to hydrolyze nonmicrobial ATP that was present on the bacterial filter. Using standard curves, that related bacterial ATP (B-ATP) and plate counts, the bacterial ATP levels in fresh beef and chicken samples were transformed into estimated bacterial levels in the products. The ATP procedure was able to predict bacterial levels within +/− 0.5 log10 of the actual plate count for greater than 90% of the fresh beef and chicken samples tested. Mean femtogram (fg) ATP/CFU levels in fresh beef and chicken mixed bacterial flora were 0.88 and 0.94, respectively. Minimal sensitivity of the double filtration/enzyme method was approximately 5 × 104 CFU/g of meat sample.

scholarly journals From Farm to Fork: New Strategies for Quality Evaluation of Fresh Meat and Processed Meat Products

2019 ◽  
Vol 2019 ◽  
pp. 1-2
Author(s):  
Gonzalo Delgado-Pando ◽  
Carlos Álvarez ◽  
Lara Morán
Keyword(s):  
Quality Evaluation ◽  
Meat Products ◽  
Processed Meat ◽  
Fresh Meat ◽  
New Strategies

scholarly journals Distribution and Safety Assessment of Heavy Metals in Fresh Meat from Zhejiang, China

2021 ◽  
Author(s):  
Jian Long Han ◽  
Xiao Dong Pan ◽  
Qing Chen
Keyword(s):  
Heavy Metals ◽  
Health Risk ◽  
Safety Assessment ◽  
Meat Products ◽  
Fresh Meat ◽  
Southeast China ◽  
Industrial Activities ◽  
Wet Weight ◽  
Positive Correlations ◽  
Meat Samples

Abstract There are increasing concerns on heavy metals in animal derived foods. We analyzed the levels of As, Cd, Cr, Cu, Hg, Ni, and Pb in 1066 fresh meat samples including pork, beef, mutton, chicken and duck from Zhejiang province, southeast China. The average levels of As, Cd, Cr, Cu, Hg, Ni, and Pb were 0.018, 0.002, 0.061, 0.801, 0.0038, 0.055, and 0.029 mg/kg wet weight respectively. There are significant positive correlations among Cd, Hg and Pb (P<0.05) and negative correlations for Cu-Pb or Cu-Cd (P<0.05). The exposure assessment showed that the health risk to humans by consuming these meat products was relatively low. However, regular monitoring of heavy metals in meat products is still recommended considering their intensive industrial activities.

scholarly journals Determination of Nitrite, Nitrate, and Glucose-6-Phosphate in Muscle Tissues and Cured Meat by IC/MS

2006 ◽  
Vol 89 (3) ◽  
pp. 712-719 ◽  
Author(s):  
Giovanna Saccani ◽  
Enrica Tanzi ◽  
Silvano Cavalli ◽  
Jeff Rohrer
Keyword(s):  
Meat Products ◽  
Conductivity Measurement ◽  
Nitrate Content ◽  
Anion Exchange Column ◽  
Fresh Meat ◽  
Muscle Tissues ◽  
Cured Meat ◽  
Sugar Phosphates ◽  
Meat Samples

Abstract The endogenous nitrate concentration in fresh meat and the residual nitrate and nitrite contents after curing are related to food quality and safety. Most ion chromatography (IC) methods suffer from interferences, especially in fresh meat samples, in which the endogenous nitrate content is low, and in cured meat products, in which other nitrogenous compounds can interfere with the separation of inorganic anions. One of the major classes of interfering compounds in fresh meat are sugar phosphates, which originate from glycolysis during the conversion of muscle glycogen to lactic acid. Nitrate can be separated from interfering compounds with a high-capacity anion-exchange column that was manufactured for use with hydroxide eluents (i.e., hydroxide-selective). This column has a different selectivity than traditional IC columns that use carbonate eluents and facilitates the determination of nitrate in both fresh and cured meats. Nitrate was detected by both suppressed conductivity measurement and mass spectrometry (MS). The identifications of nitrate and glucose-6-phosphate were confirmed by MS detection. The described IC/MS method is robust, sensitive to nitrate concentrations as low as 0.10 mg/kg, and can determine sugar phosphates that are useful for monitoring meat freshness. We successfully used this method to determine nitrate in nearly 100 muscle tissues and cured meat samples.

scholarly journals Phenolic Compounds Obtained from Olea europaea By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review

Antioxidants ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1061
Author(s):  
Paulo Munekata ◽  
Gema Nieto ◽  
Mirian Pateiro ◽  
José Lorenzo
Keyword(s):  
Shelf Life ◽  
Olea Europaea ◽  
Meat Products ◽  
Olive Pomace ◽  
Fresh Meat ◽  
Valid Solution ◽  
By Products ◽  
Olea Europaéa

Consumers are interested in consuming clean label foods. Replacing synthetic additives with natural alternatives (especially sources rich in polyphenols) is a valid solution to produce and also preserve foods, especially meat and meat products. Olea europaea leaves and olive pomace and wastewater contain polyphenols that can be explored in this context. In this review, we summarize the main aspects related to the phenolic composition, extraction conditions, antimicrobial potential, and antioxidant activity (in vitro and in vivo) of Olea europaea leaves, olive pomace and wastewater as well as their applications in the production of meat and meat products. This review found evidence that extracts and isolated polyphenols from the Olea europaea tree and olive processing by-products can be explored as natural antioxidant and antimicrobial additives to improve the preservation of meat and meat products. The polyphenols found in these residues (especially oleuropein, hydroxytyrosol and tyrosol) increased the redox state in the main meat-producing animals and, consequently, the oxidative stability of fresh meat obtained from these animals. Moreover, the extracts and isolated polyphenols also improved the shelf life of fresh meat and meat products (as additive and as active component in film) by delaying the growth of microorganisms and the progression of oxidative reactions during storage. The accumulated evidence supports further investigation as a natural additive to improve the preservation of reformulated muscle products and in the production of edible and sustainable films and coatings for fresh meat and meat products.

scholarly journals Biology, strategies, and fresh meat consequences of manipulating the fatty acid composition of meat

2020 ◽  
Vol 98 (2) ◽  
Author(s):  
Derris D Burnett ◽  
Jerrad F Legako ◽  
Kelsey J Phelps ◽  
John M Gonzalez
Keyword(s):  
Adipose Tissue ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Meat Products ◽  
Consumer Preference ◽  
Omega 3 ◽  
Fresh Meat ◽  
Omega 3 Fatty Acid

Abstract The utility and attractiveness of adipose tissue within meat products vary based on species, cut, and consumer preference. In beef, producers are rewarded for producing carcasses with greater visual marbling at the 12th and 13th rib juncture, while pork producers are either not rewarded or penalized for producing carcasses with too much adipose tissue. Some consumers prefer to purchase leaner meat cuts, while other consumers pay premiums to consume products with elevated fat content. While no clear consumer adipose tissue preference standard exists, advances in beef and swine nutrition have enabled producers to target markets that enable them to maximize profits. One niche market that has increased in popularity over the last decade is manipulating the fatty acid profile, specifically increasing omega-3 fatty acid content, of beef and pork products to increase their appeal in a healthy diet. While much research has documented the ability of preharvest diet to alter the fatty acid profile of beef and pork, the same studies have indicated both the color and palatability of these products were negatively affected if preharvest diets were not managed properly. The following review discusses the biology of adipose tissue and lipid accumulation, altering the omega-3 fatty acid profile of beef and pork, negative fresh meat color and palatability associated with these studies, and strategies to mitigate the negative effects of increased omega-3 fatty acid content.

Sign in / Sign up

Export Citation Format

Share Document