scholarly journals Replacement of meat by mycoproteins in cooked sausages: Effects on oxidative stability, texture, and color

2021 ◽  
Vol 33 (SP1) ◽  
pp. 163-169
Author(s):  
Narges Shahbazpour ◽  
Kianoush Khosravi-Darani ◽  
Anousheh Sharifan ◽  
Hedayat Hosseini
Keyword(s):  
Binding Capacity ◽  
Meat Products ◽  
Processed Meat ◽  
The Novel ◽  
Salmonella Spp ◽  
Water Binding ◽  
Complete Replacement ◽  
E Coli ◽  
Potential Alternative ◽  
Textural Attributes

Processed meat is one of the most consumed products worldwide. Naturally, production of proteins with animal origins includes limitations such as costs, energy, time, and environmental problems. Thus, replacement of meats by alternative biomaterials such as mycoproteins can be promising. Mycoproteins with hyphal morphologies, including branches and lengths, have close structures to meat and can be a potential alternative for meat products. Therefore, the major objectives of this study included complete replacement of sausage meats by mycoproteins and comparing characteristics of the novel formula with those of meat. In general, physicochemical, microbial, nutritional, and mechanical characteristics of the formulas were assessed. Results showed that the mycoprotein substitution improved the nutritional and health effects due to the higher valuable protein and lower lipid contents. Besides, it had a high content of essential amino acid and unsaturated fatty acid, compared to meat sausage. Absence of yeasts, molds, Salmonella spp., Eshrichia (E.)coli, and Staphiloccocus (S.)aureus verified the effectiveness of the heat treatment and also the effectiveness of the hygienic procedures in both samples. With regard to phycicochemical properties, more contents of moisture and lipids in sausages containing mycoprotein were linked to further water binding capacity (WBC) (P < 0.05) and oil binding capacity (OBC) in them, compared to beef samples. Besides, the mycoprotein sample had lower (P < 0.05) values of carbohydrates, ash, and pH, compared to the beef sample. In contrast, beef sausages had better textural characteristics, such as hardness, cohesiveness, gumminess, and springiness indexes, compared to mycoprotein sausages. Higher water and OBC values of the mycoproteins led to the filling of the protein interstitial spaces as well as decreasing of the textural attributes. Thus, it resulted in the use of less oil and water in mycoprotein formulations. In conclusion, mycoproteins can be addressed as appropriate replacements for meats in sausages.

Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix

2018 ◽  
Vol 9 (7) ◽  
pp. 4017-4027 ◽  
Author(s):  
Minyi Han ◽  
Mathias P. Clausen ◽  
Morten Christensen ◽  
Els Vossen ◽  
Thomas Van Hecke ◽  
...  
Keyword(s):  
Carboxymethyl Cellulose ◽  
Binding Capacity ◽  
Meat Products ◽  
Textural Properties ◽  
Fat Content ◽  
Processed Meat ◽  
Dietary Fibers ◽  
Water Mobility ◽  
Food Matrix ◽  
Water Binding

The addition of dietary fibers can alleviate the deteriorated textural properties and water binding capacity (WBC) that may occur when the fat content is lowered directly in the formulas of comminuted meat products.

Survival of Escherichia coli O157:H7 in Ground Beef Jerky Assessed on Two Plating Media

1998 ◽  
Vol 61 (1) ◽  
pp. 11-13 ◽  
Author(s):  
JUDY A. HARRISON ◽  
MARK A. HARRISON ◽  
RUTH ANN ROSE
Keyword(s):  
Escherichia Coli ◽  
Meat Products ◽  
Ground Beef ◽  
Processed Meat ◽  
Escherichia Coli O157 ◽  
Bacterial Cells ◽  
Salmonella Spp ◽  
Suitable Alternative ◽  
E Coli ◽  
Beef Jerky

Recent outbreaks of food-borne illness due to Salmonella spp. in beef jerky and Escherichia coli O157:H7 in venison jerky, coupled with the fact that a variety of preparation methods and drying procedures abound, raise concern over the safety of processed meat products made in the home. The potential of injured bacterial cells to regain the ability to cause illness is a particular threat with pathogens such as E. coli O157:H7, which is believed to have a low infectious dose. This study examined the efficacy of various methods of jerky preparation in reducing populations of E. coli O157:H7 in ground beef jerky and compared the recovery rate of E. coli O157:H7 on two selective plating media, modified sorbitol MacConkey agar (MSMA) and modified eosin methylene blue agar (MEMB). Populations of E. coli O157:H7 in both heated and unheated samples exhibited a greater decline during drying when a nitrite and salt cure mix was added during jerky preparation. When recovery of E. coli O157:H7 on MSMA and MEMB was compared, a trend toward slightly higher recovery rates with MEMB was observed. On the basis of these results, MEMB is a suitable alternative to MSMA for the recovery of E. coli O157:H7 from heated and dried meat samples similar to beef jerky.

scholarly journals Evaluation of a Steam Pasteurization Process in a Commercial Beef Processing Facility

1997 ◽  
Vol 60 (5) ◽  
pp. 485-492 ◽  
Author(s):  
ABBEY L. NUTSCH ◽  
RANDALL K. PHEBUS ◽  
M. JAMES RIEMANN ◽  
DAVID E. SCHAFER ◽  
J. E. BOYER ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Control Point ◽  
Meat Products ◽  
Steam Treatment ◽  
Salmonella Spp ◽  
Bacterial Populations ◽  
E Coli ◽  
Critical Control Point ◽  
Beef Processing ◽  
Steam Pasteurization

The effectiveness of a steam pasteurization process for reducing naturally occurring bacterial populations on freshly slaughtered beef sides was evaluated in a large commercial facility. Over a period of 10 days, 140 randomly chosen beef sides were microbiologically analyzed. Each side was sampled immediately before, immediately after, and 24 h after steam pasteurization treatment. Total aerobic bacteria (APC), Escherichia coli (generic), coliform, and Enterobacteriaceae populations were enumerated. The process significantly (P ≤ 0.01) reduced mean APCs from 2.19 log CFU/cm2 before treatment to 0.84 log CFU/cm2 immediately after and 0.94 log CFU/cm2 24 h after treatment. Before pasteurization (8 s steam exposure), 16.4% of carcasses were positive for generic E. coli (level of 0.60 to 1.53 log CFU/cm2), 37.9% were positive for coliforms (level of 0.60 to 2.26 log CFU/cm2), and 46.4% were positive for Enterobacteriaceae (level of 0.60 to 2.25 log CFU/cm2). After pasteurization, 0% of carcasses were positive for E. coli, 1.4% were positive for coliforms (level of 0.60 to 1.53 log CFU/cm2), and 2.9% were positive for Enterobacteriaceae (level of 0.60 to 1.99 log CFU/cm2). Of the 140 carcasses evaluated, one carcass was positive for Salmonella spp. before treatment (0.7% incidence rate); all carcasses were negative after steam treatment. This study indicates that steam pasteurization is very effective in a commercial setting for reducing overall bacterial populations on freshly slaughtered beef carcasses. The system may effectively serve as an important critical control point for HACCP systems at the slaughter phase of beef processing. In conjunction with other antimicrobial interventions (mandated by USDA to achieve zero tolerance standards for visible contamination) and good manufacturing practices, this process can play an important role in reducing the risk of pathogenic bacteria in raw meat and meat products.

scholarly journals Novel Techniques for Microbiological Safety in Meat and Fish Industries

2021 ◽  
Vol 12 (1) ◽  
pp. 319
Author(s):  
Maksim Rebezov ◽  
Muhammad Farhan Jahangir Chughtai ◽  
Tariq Mehmood ◽  
Adnan Khaliq ◽  
Saira Tanweer ◽  
...  
Keyword(s):  
Structural Changes ◽  
Meat Products ◽  
Pilot Scale ◽  
Processed Meat ◽  
The Novel ◽  
Thermal Methods ◽  
Microbiological Safety ◽  
Food Borne ◽  
Novel Processing

The consumer tendency towards convenient, minimally processed meat items has placed extreme pressure on processors to certify the safety of meat or meat products without compromising the quality of product and to meet consumer’s demand. This has prompted difficulties in creating and carrying out novel processing advancements, as the utilization of more up-to-date innovations may influence customer decisions and assessments of meat and meat products. Novel advances received by the fish and meat industries for controlling food-borne microbes of huge potential general wellbeing concern, gaps in the advancements, and the requirement for improving technologies that have been demonstrated to be effective in research settings or at the pilot scale shall be discussed. Novel preparing advancements in the meat industries warrant microbiological approval before being named as industrially suitable alternatives and authorizing infra-structural changes. This miniature review presents the novel techniques for the microbiological safety of meat products, including both thermal and non-thermal methods. These technologies are being successfully implemented and rationalized in subsisting processing surroundings.

scholarly journals Detection of Salmonella spp. and diarrheagenic Escherichia coli in fresh pork sausages

2018 ◽  
Vol 39 (4) ◽  
pp. 1533
Author(s):  
Paola Bianca Barbosa Cavalin ◽  
Juan Josue Puño Sarmiento ◽  
Renata Katsuko Takayama Kobayashi ◽  
Gerson Nakazato ◽  
Armando Navarro Ocaña ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Pathogenic Bacteria ◽  
Meat Products ◽  
Economic Losses ◽  
Processing Plant ◽  
Pathogenic Microorganisms ◽  
Salmonella Spp ◽  
Pork Sausage ◽  
E Coli ◽  
Inspection Service

The presence of pathogenic microorganisms in meat products may result in foodborne diseases and economic losses to their producers. Small industries in the region of Londrina, Paraná, produce sausages that are commercialized in free fairs, small markets, bars, and restaurants in the city. Although these industries are inspected by the Municipal Inspection Service of Londrina, there are no data about the pathogenic microorganisms present in these products. The objective of this study was to investigate the presence of Salmonella spp. in sausages produced and sold in the region of Londrina, Paraná, and identify eae, bfp, stx1, stx2, hlyA, ipaH, elt, est, aggR, aap, and AA probe genes in Escherichia coli strains isolated from these samples. Forty-six samples of three types of sausages (fresh pork, Tuscan, and Calabresa) produced by four different producers (brands A, B, C, and D) were analyzed. Salmonella spp. was isolated from 13 (28.3%) and E. coli from 33 (71.3%) of the analyzed samples. Seven (53.8%) of 13 samples contaminated with Salmonella spp. were from brand A. Salmonella spp. contamination was the highest in the Tuscan sausage samples (8/17, 41.7%) when compared with the fresh pork sausage samples of all brands analyzed. E. coli was isolated from 12 of 13 samples contaminated with Salmonella spp. One sample of Calabresa sausage was contaminated with atypical enteropathogenic E. coli serotype O108:H9 that has the eae and hlyA genes. The results suggest contamination of the processing plant and/or raw meat used in the manufacture of sausages. A better inspection of the industries is required to ensure that Good Manufacturing Practices are followed by which the contamination of products by pathogenic bacteria can be prevented.

Saprophytic and Pathogenic Bacteria Levels in Turkish Soud-jouks Manufactured in Erzurum, Turkey1

1988 ◽  
Vol 51 (2) ◽  
pp. 121-125 ◽  
Author(s):  
H. Y. GOKALP ◽  
H. YETIM ◽  
M. KAYA ◽  
H. W. OCKERMAN
Keyword(s):  
Pathogenic Bacteria ◽  
Meat Products ◽  
Plate Count ◽  
Processed Meat ◽  
Salmonella Spp ◽  
Fermented Sausage ◽  
Shigella Boydii ◽  
Two Samples ◽  
Shigella Spp ◽  
Aerobic Plate Count

In Turkey, spicy, typically dry, fermented sausage (soudjouk) is one of the most popular processed meat products. In this study, 42 soudjouk samples were collected from the eight manufacturers in Erzurum, Turkey. These samples were evaluated for aerobic plate count (APC) at 37 and 25°C, psychrotrophic, coliform, Escherichia coli, and coagulase-positive Staphylococcus aureus counts and presence of Salmonella and Shigella spp. Generally, all the samples had very high counts of most of the bacteria enumerated. In two samples of the 42, Shigella spp. was found and one of them was Shigella boydii. None of the samples yielded Salmonella spp.

scholarly journals Evaluation of Sanita-kun E. coli & Coliform Sheet Medium for the Enumeration of Total Coliforms and E. coli

2010 ◽  
Vol 93 (1) ◽  
pp. 163-183 ◽  
Author(s):  
Masashi Ushiyama ◽  
Mihoko Iwasaki
Keyword(s):  
Meat Products ◽  
Sensitivity Study ◽  
Water Soluble ◽  
Blue Dye ◽  
Processed Meat ◽  
Total Coliforms ◽  
E Coli ◽  
Water Soluble Compound ◽  
Significant Difference ◽  
Aoac Method

Abstract The Sanita-kun E. coli & Coliform sheet medium consists of a transparent cover film, an adhesive sheet, a layer of nonwoven fabric, and a water-soluble compound film, including a culture medium formula for the enumeration of total coliforms and differentiation of Escherichia coli. The Sanita-kun E. coli & Coliform sheet is a chromogenic medium and contains X-Gal, which is hydrolyzed by β-galactosidase from coliforms to produce a visible blue dye and Salmon-glucuronic acid, which is hydrolyzed by β-glucuronidase from E. coli to produce a red-purple dye. It is easy to distinguish the difference between E. coli and coliform (other than E. coli) colonies. Total coliforms and E. coli can be enumerated by incubating the sheet medium at 35 ± 1°C for 2124 h without further confirmation. The Sanita-kun E. coli & Coliform sheets were validated as a medium for the enumeration of E. coli and total coliform in meats and meat products using processed meat and two types of raw and frozen meats using stomacher and blender homogenization. In the stomacher homogenization, all 100 samples showed no significant difference between Sanita-kun sheet and AOAC Method 966.24. The linear correlation coefficients (r2) were calculated as 0.90 (coliform) and 0.79 (E. coli). In the blender homogenization, out of 100 samples tested, 99 showed no significant difference between Sanita-kun sheet and AOAC Method 966.24, but the count of total coliforms of Sanita-kun in one sample of uninoculated raw beef was significantly higher than that obtained by AOAC Method 966.24. The linear r2 values were calculated as 0.84 (coliform) and 0.86 (E. coli). The inclusivity and exclusivity study indicated an inclusivity rate of 100 and an exclusivity rate of 95.4. The sensitivity study showed positive results when the homogenate or dilution contained 3 CFU/mL of coliform or E. coli. The performance of four different lots of the sheets was equivalent, and suggested no change of the performance at least for 3 years at 215C. The Sanita-kun E. coli & Coliform sheet medium has been granted Performance Tested MethodSM status.

Distribution of Escherichia coli O157:H7 in Beef Processed in a Table-Top Bowl Cutter†

2004 ◽  
Vol 67 (2) ◽  
pp. 246-251 ◽  
Author(s):  
ROLANDO A. FLORES
Keyword(s):  
Escherichia Coli ◽  
Meat Products ◽  
Ground Beef ◽  
Distribution Patterns ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Particle Size Reduction ◽  
Operational Conditions ◽  
E Coli ◽  
Beef Processing

Beef-processing equipment can be contaminated with pathogens such as Escherichia coli O157:H7 and Salmonella spp. The bowl cutter has wide application in particle-size reduction and blending of meat products. This study was undertaken to determine (i) the distribution patterns of E. coli O157:H7 in equipment components and ground beef produced with a table-top bowl cutter under different operational conditions and (ii) the likelihood that pathogen contamination can be transferred to subsequent batches after a batch of beef contaminated with E. coli O157:H7 has been processed in the same bowl cutter. A beef trim (44.6 ± 29.5 g) inoculated with 2 log CFU of an E. coli O157:H7 mutant strain resistant to rifampicin ( E. coli O157:H7rif) was fed by hand into an uncontaminated beef-trim batch under two different batch sizes (2 and 4 kg), three processing times (60, 120, and 240 s), and two feeding modes (running and stoppage fed). There were no significant differences (P ≥ 0.05) among all the treatments for the averages of the counts of E. coli O157:H7rif distributed in the ground beef. Regardless of the processing time and the method used to feed the beef trims into the bowl cutter, the whole batch and the following subsequent batch became contaminated when previously contaminated beef was processed. Areas of the bowl cutter most likely to be contaminated with E. coli O157:H7 were (i) the material left on the top of the comb/knife guard and (ii) the knife. Material that overflowed the bowl cutter, when processing the batch with E. coli O157:H7rif, contaminated the equipment surroundings. A Pearson V probability distribution function was determined to describe the distribution of pathogenic organisms in the ground beef, a distribution that can also be applied when conducting process risk analyses on mixing-particle reduction operations for beef trims.

scholarly journals Assessment of microbiological contamination levels in processed meat products from markets in southern Hue city

2021 ◽  
Vol 4 (1) ◽  
pp. 13-14
Author(s):  
Than Ton That Nhuan ◽  
Tuyet Mai Ngo Thi ◽  
Ngoc Lan Pham Thi ◽  
◽  
◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Food Safety ◽  
Clostridium Perfringens ◽  
Meat Products ◽  
Processed Meat ◽  
Microbiological Contamination ◽  
E Coli ◽  
Current State ◽  
Contamination Levels

Processed meat products are commonplace foods that are becoming increasingly popular in consumers' daily diets. Therefore, it is highly essential to assess the extent of microbiological contamination in the samples of processed meat products from markets in a bid to provide updated data of microbiological contamination to relevant agencies and local consumers as part of the current state of food safety and hygiene in the locality. A survey on microbiological contamination of processed meat products was conducted on samples collected from some markets in Southern Hue city. The 90 samples of three groups of fermented meat, packaged and non-packaged meat were analyzed. The results showed that, 100% of the samples were contaminated with aerobic microorganisms, Coliforms and Escherichia coli, in which 100% of the samples of Coliforms and E. coli did not meet the quality norms set by the Ministry of Health. The total aerobic microorganisms, Coliforms and E. coli ranged from 2.7 &times; 103 to 2.8 &times; 109 CFU/g, 1.1 &times; 104 to 1.5 &times; 108 MPN/g and 1.1 &times; 102 to 9.2 &times; 105 MPN/g, respectively. No presence of Clostridium perfringens or Staphylococcus aureus was detected in the examined samples.

scholarly journals The use of dietary fiber in the technology of minced meat semi-finished products

2020 ◽  
Author(s):  
V. Pelykh ◽  
◽  
S. Ushakova ◽  
E. Sakhatska ◽  
◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Binding Capacity ◽  
Meat Products ◽  
Product Yield ◽  
Poultry Meat ◽  
Organoleptic Properties ◽  
Water Binding ◽  
Production And Consumption ◽  
Minced Meat ◽  
Gamma Method

The production and consumption of meat and meat products in Ukraine are increasing every year. The highest rates are observed in the segment of chilled meat semi-finished products. Manufacturers of chopped semi-finished products use technologies for enriching meat products with dietary fiber, which improve the consumer and technological properties of the product. A comparison of the effects of adding fiber to fat and meat shows that in the case of meat the result is more pronounced. This is due offact that wheat fibers bind water more efficiently, which is released from the meat during heat treatment. The aim of the work was to investigate the effect of dietary fiber Kametsel on the quality indicators of chopped semi-finished products. The material of the research was «Juicy» cutlets from mechanically deboned poultry meat with different amounts of Kametsel additive. The generally accepted methods for determining the organoleptic properties of the product were used. The mass fraction of moisture was determined by the method of drying in a drying oven, and the water-binding capacity (WBC) of minced meat was determined by the Grau-Gamma method. It has been established that the use of dietary fiber Kametsel in the composition of model samples of «Juicy» cutlets improves their consistency and increases their juiciness. The highest product yield 80,31 % was observed for semi-finished products with the highest dietary fiber content. The lowest was at the variant II 71,40%, which is less than the control variant by 7,38%. In the semi-finished products of variant III, the values of moisture were higher by 63,50% and the moisture-binding capacity of minced meat by 61,40%, which is higher than the control samples by 2,20 and 1,80%. Adding Kametsel additive to minced meat is one of the ways to obtain high-quality meat products with controlled properties.

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