Quality and Safety of Frozen Meat and Meat Products

2016 ◽  
pp. 321-342 ◽  
Keyword(s):  
Meat Products ◽  
Quality And Safety

scholarly journals Rapid Evaporative Ionization Mass Spectrometry: A Review on Its Application to the Red Meat Industry with an Australian Context

Metabolites ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 171
Author(s):  
Robert S. Barlow ◽  
Adam G. Fitzgerald ◽  
Joanne M. Hughes ◽  
Kate E. McMillan ◽  
Sean C. Moore ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Supply Chain ◽  
Ex Vivo ◽  
Meat Products ◽  
Red Meat ◽  
Ionization Mass ◽  
Meat Industry ◽  
Quality And Safety ◽  
Australian Context ◽  
Processing Plants

The red meat supply chain is a complex network transferring product from producers to consumers in a safe and secure way. There can be times when fragmentation can arise within the supply chain, which could be exploited. This risk needs reduction so that meat products enter the market with the desired attributes. Rapid Evaporative Ionisation Mass Spectrometry (REIMS) is a novel ambient mass spectrometry technique originally developed for rapid and accurate classification of biological tissue which is now being considered for use in a range of additional applications. It has subsequently shown promise for a range of food provenance, quality and safety applications with its ability to conduct ex vivo and in situ analysis. These are regarded as critical characteristics for technologies which can enable real-time decision making in meat processing plants and more broadly throughout the sector. This review presents an overview of the REIMS technology, and its application to the areas of provenance, quality and safety to the red meat industry, particularly in an Australian context.

Technological advances for enhancing quality and safety of fermented meat products

2015 ◽  
Vol 44 (1) ◽  
pp. 105-116 ◽  
Author(s):  
Kumari Shikha Ojha ◽  
Joe P. Kerry ◽  
Geraldine Duffy ◽  
Tom Beresford ◽  
Brijesh K. Tiwari
Keyword(s):  
Meat Products ◽  
Quality And Safety ◽  
Technological Advances

scholarly journals Quality Control Methods for Turkey Meat Products

2021 ◽  
Vol 7 (12) ◽  
pp. 92-96
Author(s):  
M. Turdialieva
Keyword(s):  
Mass Spectrometry ◽  
Quality Control ◽  
Infrared Spectroscopy ◽  
Raw Materials ◽  
Meat Products ◽  
Food Products ◽  
Control Methods ◽  
Quality And Safety ◽  
Turkey Meat ◽  
Significant Stage

The article under discussion considers methods of quality control of turkey meat products. The author believes that the quality control of food raw materials and food products is a significant stage in the production of food products. It is important to organize research aimed at improving the quality and safety of turkey meat products, using accurate, rapid, and highly effective methods of infrared spectroscopy and chromato-mass spectrometry to determine its chemical composition to develop methods to determine the correctness of HS codes.

Hygiene and Safety in the Meat Processing Environment from Butcher Shops: Microbiological Contamination and Listeria monocytogenes

2016 ◽  
Vol 79 (4) ◽  
pp. 628-634 ◽  
Author(s):  
DANILO AUGUSTO LOPES da SILVA ◽  
MARIANE REZENDE DIAS ◽  
MARCUS VINÍCIUS COUTINHO COSSI ◽  
NATÁLIA PARMA AUGUSTO de CASTILHO ◽  
ANDERSON CARLOS CAMARGO ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Meat Production ◽  
Human Consumption ◽  
Quality And Safety ◽  
Meat Processing ◽  
Microbiological Contamination ◽  
Production Chain ◽  
Indicator Microorganisms ◽  
Butcher Shops

ABSTRACT The quality and safety of meat products can be estimated by assessing their contamination by hygiene indicator microorganisms and some foodborne pathogens, with Listeria monocytogenes as a major concern. To identify the main sources of microbiological contamination in the processing environment of three butcher shops, surface samples were obtained from the hands of employees, tables, knives, inside butcher displays, grinders, and meat tenderizers (24 samples per point). All samples were subjected to enumeration of hygiene indicator microorganisms and detection of L. monocytogenes, and the obtained isolates were characterized by their serogroups and virulence genes. The results demonstrated the absence of relevant differences in the levels of microbiological contamination among butcher shops; samples with counts higher than reference values indicated inefficiency in adopted hygiene procedures. A total of 87 samples were positive for Listeria spp. (60.4%): 22 from tables, 20 from grinders, 16 from knives, 13 from hands, 9 from meat tenderizers, and 7 from butcher shop displays. Thirty-one samples (21.5%) were positive for L. monocytogenes, indicating the presence of the pathogen in meat processing environments. Seventy-four L. monocytogenes isolates were identified, with 52 from serogroups 1/2c or 3c and 22 from serogroups 4b, 4d, 4a, or 4c. All 74 isolates were positive for hlyA, iap, plcA, actA, and internalins (inlA, inlB, inlC, and inlJ). The establishment of appropriate procedures to reduce microbial counts and control the spread of L. monocytogenes in the final steps of the meat production chain is of utmost importance, with obvious effects on the quality and safety of meat products for human consumption.

scholarly journals Monitoring of compliance of quality and safety of cooked smoked sausages “Servelat” with the requirements of the national standard

2021 ◽  
Vol 23 (101) ◽  
pp. 44-49
Author(s):  
M. S. Khimych ◽  
K. O. Rodionova ◽  
V. Z. Salata ◽  
T. S. Matviishyn ◽  
O. M. Gorobei ◽  
...  
Keyword(s):  
Veterinary Medicine ◽  
Meat Products ◽  
Retail Trade ◽  
Consumer Information ◽  
National Standard ◽  
Total Production ◽  
Quality And Safety ◽  
General Toxicity ◽  
Microbiological Parameters

Meat products, in particular sausages, play a significant role in the structure of retail trade among other product groups. Sausages are a traditional product of the food industry in Ukraine, and the share of cooked and smoked sausages is up to 51 % of total production. Today, fierce competition encourages producers to introduce new recipes into production, which, unfortunately, has led to a sharp increase in cases of falsification of sausages. In addition, a significant number of low-capacity enterprises are involved in production, which often leads to a decrease in the sanitary quality of manufactured products. Therefore, the purpose of our study was to analyze the compliance of quality and safety indicators of cooked and smoked sausage of the highest grade of different manufacturers to DSTU 4591:2006 “Cooked smoked sausages. General specifications”. The material of our research were samples of cooked smoked sausage of the highest grade “Servelat” of several domestic producers. The research was conducted on the basis of Multidisciplinary Laboratory of Veterinary Medicine (Faculty of Veterinary Medicine and Biotechnologies of Odesa State Agrarian University) and on the basis of the laboratory of Department of Veterinary-Sanitary Inspection (Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies, Lviv). Sampling, organoleptic analysis of sausages and determination of microbiological parameters were performed in accordance with current regulations, determination of chemical composition – using an express analyzer FoodScan, general toxicity – express method using the infusoria Colpoda steinii. According to the results of the analysis of the labeling, it is established that the packaging of all investigated products contains the basic production and consumer information in accordance with Article 6 of the Law of Ukraine “On information for consumers about food”, but on the labels of samples № 2 and 3 there is no data provided for in Article 23 of this Law – the content of unsaturated fats, sugars and salt. The study of organoleptic and microbiological parameters of sausage samples demonstrates their compliance with the requirements of the regulated DSTU 4591:2006 “Cooked smoked sausages. General specifications”. The general toxicity of sausages was also not detected. The analysis of physicochemical parameters revealed non-compliance of sample № 3 with the requirements of the national standard in terms of mass content of moisture – excess by 5.72 %. In addition, a sufficiently high collagen content of 2.3 ± 0.04 was found in sausage loaves of sample № 1.

scholarly journals Traditional Meat Products: Improvement of Quality and Safety

2017 ◽  
Vol 2017 ◽  
pp. 1-2 ◽  
Author(s):  
Marta Laranjo ◽  
Régine Talon ◽  
Andrea Lauková ◽  
Maria J. Fraqueza ◽  
Miguel Elias
Keyword(s):  
Meat Products ◽  
Quality And Safety

Complex Assessment of Dairy and Meat Products Quality

2015 ◽  
Vol 13 (3-4) ◽  
pp. 7-19 ◽  
Author(s):  
Mirolyub Mladenov
Keyword(s):  
Meat Products ◽  
Product Evaluation ◽  
Visual Images ◽  
Quality And Safety ◽  
New Approach ◽  
Complex Evaluation ◽  
Visual Characteristics ◽  
Non Destructive ◽  
Quality Features

Abstract This paper presents a new approach and a platform for complex, non-destructive, express evaluation of quality and safety of food products, based on analysis of visual images, spectral and hyperspectral characteristics, followed by fusion the results of these analyzes. The aim is categorization of the investigated products in quality groups. The complex evaluation includes: assessment of the appearance and visual characteristics of the investigated product, evaluation of properties associated with the product composition and with the distribution of the properties on its surface. The focus is on main indicators of quality and safety of basic foodstuffs, such as meat, structural bacon, white brined cheese and yellow cheese. The following main tasks are discussed: 1) The formal description of the investigated objects; 2) The extraction of specific quality features; 3) The evaluation of classes’ data separability; 4) The classification of the foodstuffs in quality groups.

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