scholarly journals Biogenic Amines and Aflatoxins in Some Imported Meat Products: Incidence, Occurrence, and Public Health Impacts

2020 ◽  
Vol 2020 ◽  
pp. 1-7
Author(s):  
Fahad Dhafer Algahtani ◽  
Alaa Eldin Morshdy ◽  
Mohamed A. Hussein ◽  
Essam Said Abouelkheir ◽  
Adeniyi Adeboye ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Food Quality ◽  
Meat Products ◽  
Developed Countries ◽  
Health Impacts ◽  
Potential Health ◽  
Luncheon Meat ◽  
Hot Dog ◽  
Minced Meat

Background. Since the beginning of humanity, the global burden of foodborne disease has had a decimating effect on populations, with biogenic amines (BAs) and aflatoxins in meat products implicated. While many developed countries have legitimized safety levels for BAs using evidence-based guidelines to attain high food quality standards for consumers of meat products, developing countries are still battling against poor food quality checking. Purpose. This study examines the level of health risk of biogenic amines and aflatoxin in meat products by extracting and estimating their residues and determining their indices as a way of monitoring the potential health impacts of these residues on consumers of meat products. Methods. A total of 40 imported meat products sampled and randomly collected, representing imported luncheon meat, hot dog sausages, corned beef, and minced meat. Using recommended laboratory protocols, eight residues of BAs and aflatoxins were extracted. Results. Eight BAs, histamine, tyramine, tryptamine, cadaverine, putrescine, β-phenyl ethylamine, spermine, and spermidine, were extracted and determined in all tested samples. Tyramine levels in luncheon meat were found to be significantly higher than in other meat products, while significantly high cadaverine levels were reported in corned beef samples. The results of biogenic amine index (BAI) revealed that the quality of imported minced meat and imported hot dog samples was good (BAI < 5 mg/kg), while imported luncheon meat and imported corned beef samples remained acceptable (BAI 5–20 mg/kg). Aflatoxin B1 (AFB1) was detected higher than the permissible limit (>5 µg/kg) in imported luncheon meat and imported hot dog meat samples. Conclusion. The general results indicate that testing meat products for biogenic amines and aflatoxins is a very good indicator for monitoring the freshness and quality of meat products.

PREVALENCE OF PREGNANCY AND ABORTION RATES AMONG ADOLESCENT GIRLS IN ALMATY

Vestnik ◽  
2021 ◽  
pp. 1-4
Author(s):  
А.Б. Мукашева ◽  
М.Ш. Шарипова ◽  
Д.Н. Маханбеткулова ◽  
А.Б. Смажан
Keyword(s):  
Adolescent Girls ◽  
Teenage Pregnancy ◽  
Reproductive Potential ◽  
Developed Countries ◽  
Prevalence Rates ◽  
Potential Health ◽  
The Past ◽  
Health Complications ◽  
Republican Center

Актуальность. Беременность и аборты, которые отрицательно сказываются на репродуктивном здоровье и качестве жизни подростков, могут стать серьезной проблемой для репродуктивного потенциала следующего поколения. По мнению многих отечественных исследователей, аборт и ранняя беременность неблагоприятны для девочек-подростков, так как могут не только привести к потенциальным осложнениям для здоровья, но и вызвать серьезные психологические проблемы. Цель исследования. Определить частоту распространенности показателей подростковой беременности и абортов за 2016-2020 гг. по г. Алматы Результаты и обсуждение. По данным Республиканского центра электронного здравоохранения в Алматы, была проведена оценка распространенности беременности и абортов среди подростков за последние пять лет (2016-2020 гг.). Выводы. Анализ показателей беременности и абортов среди девочек-подростков 15-17 лет в Алматы за период 2016-2020 годов показал, что они имеют умеренную тенденцию к снижению. Хотя показатель беременностей в 2020 году составляет 5,8, он выше, чем в развитых странах, таких как Япония и Южная Корея. Pregnancy and abortion, which negatively affect the reproductive health and quality of life of adolescents, can be a serious problem for the reproductive potential of the next generation. According to many domestic researchers, abortion and early pregnancy are unfavorable for adolescent girls, as they can not only lead to potential health complications, but also cause serious psychological problems. Purpose of the study. To determine the frequency of prevalence rates of teenage pregnancy and abortion for 2016-2020. in Almaty Results and discussion. According to the Republican Center for eHealth in Almaty, an assessment was made of the prevalence of pregnancy and abortion among adolescents over the past five years (2016-2020). Findings. Analysis of pregnancy and abortion rates among adolescent girls aged 15-17 years in Almaty for the period 2016-2020 showed that they have a moderate downward trend. Although the pregnancy rate in 2020 is 5.8, it is higher than in developed countries such as Japan and South Korea.

scholarly journals RESEARCH INTO MECHANICAL PROPERTIES OF MINCED MEAT AND FINISHED PRODUCTS

2017 ◽  
Vol 4 ◽  
pp. 43-51
Author(s):  
Yuriy Suсhenko ◽  
Vladislav Suсhenko ◽  
Mikhail Mushtruk ◽  
Vladimir Vasyliv ◽  
Yuriy Boyko
Keyword(s):  
Mechanical Properties ◽  
Mechanical Characteristics ◽  
Raw Materials ◽  
Meat Products ◽  
Tissue Fluid ◽  
Strained State ◽  
Inorganic Substances ◽  
Minced Meat ◽  
Cutting Mechanisms

Studies were conducted of the stressed-strained state of biopolymers of meat, which were exposed to the processes of elastic, residual and highly elastic deformation at cutting and mincing. Analysis of the structure of this natural biopolymer and the evaluation of mechanical characteristics of meat under normal and low temperatures are important factors that are taken into account for the rational selection of meat mincing machines and tools in the production of meat products, minced meat, semi-finished and sausage products. The structure of meat is a system of structured protein fibers, impregnated with tissue fluid, which is protein sol that contains organic and inorganic substances, soluble in it. The tissues that the meat is composed of belong to natural biopolymers, so conducting analytical studies into mechanical properties of meat within the framework of our understanding of the mechanics of polymers will make it possible to improve mincing processes, employed during manufacturing of meat products. In order to prevent meat overheating, the mincing process is performed at several stages. For example, in cutting mechanisms of choppers, they use a row of knives and grids with holes, diameter of which gradually changes from the original size of0.06 mto 0.003-0.002 min the outlet grids. Quality indicators of the finished products are affected by mechanical characteristics of raw materials and the way the cutting process is carried out. In the course of conducted analysis it was found that in modern food production there remain unresolved important problems, which address current issues, related to rheological and structural mechanical properties of meat raw material. First of all, it concerns theoretical and practical developments that enhance an understanding of physico-chemical and mechanical properties of raw materials, which will make it possible to develop theoretical foundations and experimentally substantiate the new conceptual approach to solving the task of improving the quality of semi-finished products and durability of equipment at meat processing enterprises of APC. The research is the basis for constructive and technological solutions, choice of mode, kinematic and dynamic parameters of cutting devices, steel and wear resistant coatings for cutting tools that provide saving of energy and materials at meat mincing, high quality of minced meat. and finished products and appropriate service life of the equipment. It was established that in order to determine characteristics of the strained state of meat, it is necessary to apply a circular diagram of loading-unloading, which allows analysis of behavior of the sample in a closed cycle of changing in external load. An analysis indicates a very large dependence of meat elasticity module on temperature. Dependences of this kind are generally characteristic of polymer bodies.

scholarly journals Analysis of food quality perception processes.

1986 ◽  
Vol 34 (2) ◽  
pp. 227-230
Author(s):  
J.E.B.M. Steenkamp ◽  
B. Wierenga ◽  
M.T.G. Meulenberg
Keyword(s):  
Food Quality ◽  
Nutritive Value ◽  
Energy Content ◽  
Meat Products ◽  
Poor Quality ◽  
Important Indicator ◽  
Quality Perception ◽  
Quality Aspects ◽  
Perception Process ◽  
Minced Meat

A study was made to investigate ways in which consumers perceive the quality of food products and a model of the quality perception process was developed. Consumers used intrinsic (colour and appearance of product) and extrinsic (price and brand name) factors to determine rating of a product on quality aspects that cannot be evaluated at point of purchase (such as taste). The model was used on 13 foods and a high score for a food quality variable (nutritive value, energy content, additives and sensory quality) indicates that this quality is perceived as important. Energy content of meat, cheese, minced meat, margarine and meat products is perceived as most important indicator of quality. A high score for additives in jams, canned and jarred vegetables indicates that these products are perceived as poor quality. (Abstract retrieved from CAB Abstracts by CABI’s permission)

scholarly journals The content of nutrients, preservatives and contaminants in selected animal-origin products from different manufacturers

2011 ◽  
Vol 27 (4) ◽  
pp. 1853-1854
Author(s):  
M. Surma-Zadora ◽  
A. Sadowska-Rociek ◽  
E. Cieślik ◽  
M. Walczycka ◽  
K. Sieja ◽  
...  
Keyword(s):  
Total Phosphorus ◽  
Phosphorus Content ◽  
Meat Products ◽  
Chloride Content ◽  
Nutrient Content ◽  
Fat Content ◽  
Animal Origin ◽  
Total Phosphorus Content ◽  
Luncheon Meat ◽  
Minced Meat

The aim of this study was to compare the quality of animal - origin products from different leading manufacturers. The research material were kabanos, black pudding, sausage, luncheon meat, homogenized sausage, liverwurst, headcheese, ham, bacon and minced meat. A dry matter, nutrient content, preserwatives (nitrates, phosphates and salt) and contaminants (heavy metals and pesticides) were determined in all samples. The total phosphorus content (expressed as P) was determined using vanadomolybdate method (UV-Vis spectrophotometry). The determination of salt was conducted using Mohr titration method. For nitrate and nitrites amount determination enzymatic method was used. The fat content was determined using Soxhlet method extraction. Truspec was used for proteins content determination. Heavy metal and minerals were determined using AAS. The total phosphorus content in meat products ranged from 82 mg/100g (liverwurst) to 313 mg/100g (ham). The sodium chloride content in the samples ranged from 0.39% (minced meat) to 2.67% (kabanos). For nitrates and nitrites the results ranged from 3.11 mg/kg (kabanos) to 69.90 mg/kg (bacon) nitrates and from 3.52 mg/kg (black pudding) to 78.71 mg/kg (homogenized sausage) nitrites. The obtained results for fat content were ranged from 48.7 g/100g (bacon) to 3.5 g/100g (ham). The results for proteins content ranged from 7.9 g/100g (liverwurst) to 26.6 g/100g (kabanos). The results ranged from 53.88 mg/kg (liverwurst) to 289.61 mg/kg (luncheon meat) for calcium, from 40.41 mg/kg (liverwurst) to 274.96 mg/kg (kabanos) for magnesium, from 0.65 g/kg (minced meat) to 4.70 g/kg (kabanos) for potasium, from 0.65 g/kg (minced meat) to 15.2 g/kg (kabanos) for sodium, from 0.12 mg/kg (luncheon meat) to 1.15 mg/kg (liverwurst) for copper, from 5.38 mg/kg (backon) to 58.54 mg/kg (black pudding) for iron, from 0.08 mg/kg (backon) to 2.44 mg/kg (black pudding) for manganese, from 8.35 mg/kg (homogenized sausage) to 33.24 mg/kg (minced meat) for zinc and from 0.001 mg/kg (homogenized ham) to 0.011 mg/kg (black pudding) for cadmium.

Quality of deli-style turkey enriched with plant sterols

2016 ◽  
Vol 22 (8) ◽  
pp. 743-751 ◽  
Author(s):  
S Grasso ◽  
NP Brunton ◽  
JG Lyng ◽  
SM Harrison ◽  
FJ Monahan
Keyword(s):  
Meat Products ◽  
Storage Period ◽  
Plant Sterols ◽  
Potential Health ◽  
Texture Parameters ◽  
Health Promoting ◽  
The Difference ◽  
The Stability ◽  
Sensory Difference

Low-fat meat products could be excellent carriers for plant sterols, known for their cholesterol-lowering properties. In this study, we developed a protocol for the manufacture of a deli-style turkey enriched with plant sterols (S) at a level sufficient to deliver the maximum plant sterols amount recommended for cholesterol reduction by the European Food Safety Authority (3 g of plant sterols per day) in a 70 g portion. We investigated the stability of the plant sterols and the effects of their addition on the product quality. Plant sterols remained stable during the seven-day storage period. The addition of plant sterols significantly affected some texture parameters, shear force, lipid oxidation, L values and water-holding capacity compared with control (C). Sensory analysis was carried out by an untrained panel (32) using the difference-from-control test between C and S samples to evaluate first the extent of the overall sensory difference and then the extent of sensory difference on colour, texture and flavour. Results indicated that panellists considered the intensity of the difference between C and S samples to be ‘small’. Plant sterols could be used as a potential health-promoting meat ingredient with no effect on plant sterol stability but with some effects on texture and sensory characteristics.

scholarly journals PENGOLAHAN NUGGET KIJING (Pseudodon vandenbushianus) DENGAN KONSENTRASI DAGING KIJING DAN LABU KUNING (Cucurbita moschara)

2015 ◽  
Vol 2 (1) ◽  
Author(s):  
Radikal ◽  
Resie Janika
Keyword(s):  
Economic Value ◽  
Meat Products ◽  
Filler Material ◽  
Processed Meat ◽  
Organoleptic Test ◽  
A Value ◽  
Minced Meat ◽  
Organoleptic Parameters

Nugget is a processed meat products made from minced meat that is printed in the form of rectangular pieces and coated with seasoned flour. Gravestone processing into nuggets will increase the economic value gravestone. With the addition of meat gravestone and pumpkins as a filler material will affect whether or not the quality of the resulting nuggets. A research on the processing nuggets gravestone (Pseudodon vandenbushianus) with concentration gravestone meat and pumpkin (Curcurbita moschara).The treatment in this study, namely the concentration of gravestones and pumpkin meat (225 g: 50 gr, 200 gr: 75 g, and 175 g: 100 gr). The analysis in this study include organoleptic parameters (color, flavor, aroma and texture).The results of organoleptic test for color, aroma and texture nuggets gravestone gravestones by treatment with meat and pumpkin on a significant level of 5% showed no bedanyata, while based on the parameters of taste showed significant differences in which panelists preferred the treatment with concentrations gravestone meat and pumpkin 225 gr : 50 ounces with a value of 3.95 (like).Keywords: Nugget, Kijing, Yellow Pumpkin

scholarly journals Effect of germinated wheat (Triticum aestivum) on chemical, amino acid and organoleptic properties of meat pate

10.5219/1273 ◽  
2020 ◽  
Vol 14 ◽  
pp. 580-586
Author(s):  
Bahytkul Assenova ◽  
Eleonora Okuskhanova ◽  
Maksim Rebezov ◽  
Oksana Zinina ◽  
Nadezhda Baryshnikova ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Ph Value ◽  
Binding Capacity ◽  
Meat Products ◽  
Average Score ◽  
Organoleptic Evaluation ◽  
Water Binding ◽  
Minced Meat

Germinated cereal crops are widely used in the technology of meat products, as they contain a significant amount of vitamins, minerals and protein. This study presents the formulation and processing technology of meat pate with the addition of wheat (Triticum aestivum) germ. Three treatments of 10, 15 and 20% of germinated wheat (GW) were prepared. Wheat sprouts were crushed and mixed for 6 minutes in a meat mixer together with broth, oat flour, and spices to obtain a smooth mass. This was mixed with minced meat and grinded on a cutter to obtain a more uniform finished paste that was dosed into lamister or tin containers, sterilized and stored for 2 years. This was followed by the determination of its proximate composition, water-binding capacity, and sensory analysis. Results show that the meat pate with 10% of GW in comparison with the control, contain more protein, is more nutritious with a lower fat content of 6.8% and a lower carbohydrate content of 11.3%. The results of organoleptic evaluation showed that the highest average score was for the meat pate with a recipe that contains 10% of germinated wheat, and the lowest was for the meat pate containing 20% of germinated wheat. Meat pate containing 10% of germinated wheat has a higher water-holding capacity and the optimal pH value. This study suggests that wheat can be used in appropriate formulation to improve the organoleptic quality of meat pate.

scholarly journals Mapping Basic Needs Economic Development, Progress and Sustainable Development at the Iberoamerican Region

2016 ◽  
Vol 7 (1) ◽  
pp. 54
Author(s):  
João Almeida Santos ◽  
Maria Cristina Sanches Amorim
Keyword(s):  
Quality Of Life ◽  
Sustainable Development ◽  
Economic Development ◽  
Strategic Planning ◽  
Food Quality ◽  
Food Production ◽  
Basic Needs ◽  
Developed Countries ◽  
Less Developed Countries

This article studies the performance of 132 countries ranked in 3 Regions –Iberoamerican Region( AIBER ), AVECO Region (more developed countries) and OTHERS Region(less developed countries ) analyzing indicators related to Basic Needs: Food, Water, Electricity,Energy. Basic Needs Conditions are closely interconnected, reflect development conditions, andmay be monitored and analyzed through a set of worldwide country indicators; so they may helpfor a Regional Diagnosis as well as for Developing Strategic Planning. As a matter of fact the studysuggests that even countries with low GDP may still improve food quality through increasedinvestment in food production; so that appropriate public policies may find ways that lead toimprove quality of life with food, water and energy where is more needed at The IberoamericanRegion. All this may Foster Sustainable Development locally and Globally speaking.

scholarly journals Contents of sodium-chloride in various groups of locally manufactured meat

2021 ◽  
Vol 37 (3) ◽  
pp. 223-234
Author(s):  
Tamara Stamenic ◽  
Maja Petricevic ◽  
Ljiljana Samolovac ◽  
Sladjana Sobajic ◽  
Bogdan Cekic ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Food Additives ◽  
Salt Content ◽  
Meat Products ◽  
Chloride Content ◽  
Ground Meat ◽  
Official Gazette ◽  
Fermented Sausages ◽  
Hot Dog

Sodium chloride (NaCl) is one of the most important food additives and it has a significant impact on the sensory and microbiological properties of meat products. According to the Regulation on the quality of ground meat, meat preparations and meat products (Official Gazette of RS 50/2019), the salt content in meat products is not defined. The average NaCl values in these products can be concluded by comparison with available experimental and literature data. The aim of this study was to examine the content of sodium chloride in different meat products from 3 different production batches locally produced. A total of 42 samples were tested: Kulen and Cajna sausage (fermented sausages), dry tenderloin (cured meat products), smoked tenderloin (smoked products), hot dog (finely chopped boiled sausage), Serbian sausage (coarsely chopped boiled sausage) and pancetta (bacon). The highest average sodium chloride content was found in dry tenderloin (4.49g/100 g) while the lowest content was measured in hot dogs (1.88g/100 g). Comparing the obtained values of sodium chloride content with the values obtained by other authors for fermented products (Kulen and Cajna sausage), the tested products had significantly higher values of salt content, while the lowest average content of sodium chloride was found in smoked tenderloin samples. For other products, the content of the tested parameter was similar to the values reported in the literature. After the analysis of available samples, it was determined that the manufacturer adhered to the prescribed amounts of NaCl, according to the recipe, in every product. There weren't any notable deviations in the preparation of monitored meat products.

Sign in / Sign up

Export Citation Format

Share Document