scholarly journals Researches Concerning the Dynamics of some Physical-Chemical Modifications in First Quality Beef during the Salting and Tendering Process

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Claudiu Dan SÄ‚LÄ‚GEAN ◽  
Dorin ŢIBULCĂ
Keyword(s):  
Manufacturing Process ◽  
Salt Content ◽  
Meat Products ◽  
Storage Conditions ◽  
Chemical Modifications ◽  
Protein Nitrogen ◽  
Physical Chemical ◽  
Manufactured Products ◽  
Optimum Period ◽  
Ph Increase

Twenty-five samples of beef semi-manufactured products (minced and salted beef, in different stages of tendering process) used in the manufacturing process of some meat products in casings have been organoleptical and physical-chemical examined. During the salting and tendering process a pH increase can be noticed, total and protein nitrogen decreases proportionally with the proteolytic degree, respectively, the degree of ageing of meat.The quantity of water and nitrites decreases while the salt content increases proportionally with the water content decrease.These values limit the period of the tendering process at maximum 72 hours, the optimum period being considered at 48 hours, at the storage conditions: +2…+4 Celsius degrees.

scholarly journals Researches Concerning the Dynamics of some Biochemical Modifications in Pork during the Salting and Tendering Process

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Claudiu-Dan SĂLĂGEAN ◽  
Cornel LASLO ◽  
Dorin ŢIBULCĂ ◽  
Crina MUREŞAN
Keyword(s):  
Water Content ◽  
Manufacturing Process ◽  
Salt Content ◽  
Meat Products ◽  
Storage Conditions ◽  
Protein Nitrogen ◽  
Manufactured Products ◽  
Optimum Period ◽  
Ph Increase

There have been organoleptically and physically-chemically examined twenty-five samples of pork semi-manufactured products (minced and salted pork, in different stages of tendering process) used in the manufacturing process of some meat products in casings. During the salting and tendering process we noticed a pH increase, total and protein nitrogen decreases proportionally with the proteolytic degree, respectively, the degree of aging of meat. The quantity of water and nitrites decreases while salt content increases proportionally with the water content decrease. These values limit the period of the tendering process at maximum 72 hours, the optimum period being considered as 48 hours, the storage conditions being at +2…+4 Celsius degrees.

scholarly journals Researches Concerning the Quality of some Semi-Smoked Meat Products Obtained in a Meat Processing Unit

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Claudiu Dan SÄ‚LÄ‚GEAN ◽  
Dorin Å¢IBULCÄ‚ ◽  
Mirela JIMBOREAN ◽  
Daniel CHERECHE Ș
Keyword(s):  
Chemical Analysis ◽  
Salt Content ◽  
Meat Products ◽  
Quality Standards ◽  
Point Of View ◽  
Processing Unit ◽  
Meat Processing ◽  
Technological Parameters ◽  
Physical Chemical

Abstract. The purpose of the performed researche was to establish the quality of some meat products in casings belonging to the semi-smoked group obtained in a meat processing factory. In this respect, organoleptic and physical-chemical analysis have been performed on ten assortments belonging to the specified group of the meat products in casings. The obtained results highlight that, from organoleptic point of view the finished products are in compliance with the standard provisions excepting some assortments in which case were found some physical faults such as: wrinkled casings (in case of the Italian and pork salamis), the presence of conjunctive tissue on section (in case of the Victoria salami) or pork skin improperly minced (the Salajeni sausages), exuding fat at the ends of the bar-salamis (in case of the Crakauer salami), air holes under the casing (in case of the Trandafir sausages) or on section (in case of the Vara salami). These physical faults are caused by the non-observance of some technological parameters. The incidence of these faults does not exceed 12.8% of the total number of analyzed samples. From physical-chemical point of view the obtained values for the finished products are in accordance with the in force quality standards, excepting 10% from the total number of analyzed samples (small exceedings of the maximum admitted limit of the moisture content in case of the Vara, Italian and pork salamis and the salt content for the Populari sausages). There have been analysed the causes of these faults and the necessary measures to prevent occurrence of these faults and insuring the quality of the finished products 

scholarly journals DETERMINATION OF THE OPTIMAL STERILIZATION REGIME OF CANNED QUAIL MEAT WITH HYDROCOLOIDS APPLICATION

2017 ◽  
Vol 4 ◽  
pp. 21-25
Author(s):  
Vasil Pasichnyi ◽  
Anatoliy Ukrainets ◽  
Dmytro Shvedyuk ◽  
Haider Muhamed Al-Hashimi ◽  
Yuliiа Matsuk
Keyword(s):  
Salt Content ◽  
Meat Products ◽  
Poultry Meat ◽  
Animal Origin ◽  
Essential Difference ◽  
Technological Parameters ◽  
Broiler Meat ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Sterilization Process

The use of hydrocolloids in the modern meat industry is the one of prospective directions for improving functional and technological characteristics of meat and meat products, including poultry at long storage terms. A series of concrete requirements to functional-technological, physical-chemical and organoleptic parameters is offered for canned poultry in correspondence with minimal specifications for the quality of products of an animal origin. There is presented the study of the optimization of the process of meat products sterilization using meat of chicken-broilers, quails and hydrocolloids depending on physical-chemical and organoleptic properties. The parameters of quail meat use in recipes of canned poultry meat with hydrocolloids were considered. The influence of the sterilization process on characteristics of chicken-broiler and quail meat was established. There was revealed the essential difference in the influence on functional and technological parameters of canned quail meat using hydrocolloid mixtures comparing with canned chicken-broiler meat, manifested in changes of MKC (moisture keeping capacity), plasticity and salt content in jelly. At changing sterilization regimes, there takes place the change of physical and chemical characteristics of gels that correlates with organoleptic characteristics. For providing high quality parameters of canned poultry meat and industrial sterility, sterilization regimes for canned chicken-broiler meat must be realized for containers with the volume 500 with sterilization time no more than 90 minutes. For canned quail meat the sterilization process duration must be increased to 120 min at the temperature 115 ° С.

scholarly journals Investigation of the Physical, Chemical and Microbiological Stability of Losartan Potassium 5 mg/mL Extemporaneous Oral Liquid Suspension

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 301
Author(s):  
Lisa Foley ◽  
Jennifer Toney ◽  
James W. Barlow ◽  
Maura O’Connor ◽  
Deirdre Fitzgerald-Hughes ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Losartan Potassium ◽  
Microbial Count ◽  
E Coli ◽  
Physical Chemical ◽  
Liquid Suspension ◽  
Oral Liquid ◽  
Microbiological Stability ◽  
Stability Data

Extemporaneous oral liquid preparations are commonly used when there is no commercially available dosage form for adjustable dosing. In most cases, there is a lack of stability data to allow for an accurately assigned shelf life and storage conditions to give greater confidence of product safety and efficacy over its shelf life. The aim of this study was to evaluate the physical, chemical and microbiological stability of an extemporaneous oral liquid suspension of losartan potassium, 5 mg/mL, used to treat paediatric hypertension in Our Lady’s Children’s Hospital Crumlin, Ireland. The losartan content of extemporaneous oral suspensions, prepared with and without addition of water, was measured by UV and confirmed by HPLC analysis. Suspensions were stored at 4 °C and room temperature (RT) and were monitored for changes in; pH, colour, odour, re-dispersibility, Total Aerobic Microbial Count, Total Yeast and Mould Count and absence of E. coli. Results showed that suspensions prepared by both methods, stored at 4 °C and RT, were physically and microbiologically stable over 28 days. Initial losartan content of all suspensions was lower than expected at 80–81% and did not change significantly over the 28 days. HPLC and NMR did not detect degradation of losartan in the samples. Suspensions prepared in water showed 100% losartan content. The reduced initial losartan content was confirmed by HPLC and was related to the acidic pH of the suspension vehicle. Physiochemical properties of the drug are important factors for consideration in the selection of suspension vehicle for extemporaneous compounding of oral suspensions as they can influence the quality, homogeneity and efficacy of these preparations.

scholarly journals Influences of the selected additives on the weight loss and organoleptic properties of marinated mussels and squids

2012 ◽  
Vol 81 (3) ◽  
pp. 263-267 ◽  
Author(s):  
Metin Guldas ◽  
Canan Hecer
Keyword(s):  
Weight Loss ◽  
Salt Content ◽  
Meat Products ◽  
Organoleptic Properties ◽  
Highest Weight ◽  
Konjac Flour ◽  
Weight Gains ◽  
Before And After ◽  
Mouth Feel ◽  
First Time

Effects of seven different solutions prepared from various additives (carrageenan, konjac flour, phosphate, yeast extract, xanthan gum and maltodextrin) were used to test for the first time in the marination of experimental seafood. The additives were added into the marination solutions and the samples were analyzed before and after marination. Statistically, the experimental solutions did not cause significant changes in pH, acidity and salt content of the samples (P < 0.05). The highest weight gains were obtained from the solution which contained 0.1% of konjac flour (E425 I) as 4.01, 5.21, 4.61 and 4.88 % in the mussels, big squids, diced squids and small squids, respectively. However, this solution was not preferred by the panellists because of its sticky texture. Inversely to red meat products, the solution containing phosphate caused weight loss during marination. The results indicate that the solution containing 0.2% carrageenan LM (low methoxyl) was the best solution in the marination process. Dipping into this solution caused weight gains of 4.69, 2.98, 4.04 and 2.78% in the big squids, the mussels, the small squids and the diced squids, respectively (P < 0.01). The organoleptic properties (mouth feel, flavour and softness) of mussels and squids were also improved by carrageenan LM addition.

scholarly journals Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

2014 ◽  
Vol 2014 ◽  
pp. 1-18 ◽  
Author(s):  
Irais Sánchez-Ortega ◽  
Blanca E. García-Almendárez ◽  
Eva María Santos-López ◽  
Aldo Amaro-Reyes ◽  
J. Eleazar Barboza-Corona ◽  
...  
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Barrier Properties ◽  
Storage Conditions ◽  
Edible Films ◽  
Animal Origin ◽  
Chemical Additives ◽  
Processed Meats ◽  
Physicochemical Changes ◽  
Preservation Technology

Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

scholarly journals Projected effects on salt purchases following implementation of a national salt reduction policy in South Africa

2020 ◽  
pp. 1-18
Author(s):  
Rhoda N. Ndanuko ◽  
Maria Shahid ◽  
Alexandra Jones ◽  
Terry Harris ◽  
Joel Maboreke ◽  
...  
Keyword(s):  
South Africa ◽  
South African ◽  
Salt Content ◽  
Meat Products ◽  
Food Product ◽  
Food Groups ◽  
Food Category ◽  
Cross Sectional ◽  
Salt Reduction ◽  
Sectional Analysis

Abstract Objective: To assess the contribution of different food groups to total salt purchases and to evaluate the estimated reduction in salt purchases if mandatory maximum salt limits in South African legislation were being complied with. Design: This study conducted a cross-sectional analysis of purchasing data from Discovery Vitality members. Data were linked to the South African FoodSwitch database to determine the salt content of each food product purchased. Food category and total annual salt purchases were determined by summing salt content (kg) per each unit purchased across a whole year. Reductions in annual salt purchases were estimated by applying legislated maximum limits to product salt content. Setting: South Africa Participants: The study utilised purchasing data from 344,161 households, members of Discovery Vitality, collected for a whole year between January and December 2018. Results: Vitality members purchased R12.8 billion worth of food products in 2018, representing 9,562 products from which 264,583 kg of salt were purchased. The main contributors to salt purchases were bread and bakery products (23.3%); meat and meat products (19%); dairy (12.2%); sauces, dressings, spreads and dips (11.8%); and convenience foods (8.7%). The projected total quantity of salt that would be purchased after implementation of the salt legislation was 250,346 kg, a reduction of 5.4% from 2018 levels. Conclusions: A projected reduction in salt purchases of 5.4% from 2018 levels suggests that meeting the mandatory maximum salt limits in South Africa will make a meaningful contribution to reducing salt purchases.

scholarly journals Paper Analyses of Tocharian manuscripts of the Pelliot Collection stored in the National Library of France (Bibliothèque nationale de France)

2020 ◽  
Vol 14 (3) ◽  
pp. 387-410
Author(s):  
Emilie Arnaud-Nguyen
Keyword(s):  
Central Asia ◽  
Manufacturing Process ◽  
Storage Conditions ◽  
Paper Analysis ◽  
Raw Material ◽  
National Library ◽  
Local Adaptations ◽  
Preliminary Results ◽  
Paper Manufacturing ◽  
The Many

This paper describes the preliminary results of my PhD research within the ERC pro­ject “HisTochText”. The aim is to perform macroscopic analyses of archaeological papers from the Pelliot Collection. They are stored in the National Library of France (Bibliothèque nationale de France). Most were discovered in the oasis kingdom of Kucha, inscribed in an ancient Indian writing, brāhmῑ. The language was unknown in France. Kucha was a meeting place for many influences both western and eastern, insofar as paper analysis seeks to determine technological influences and local adaptations. Macroscopic analyses rely on traces found in the material of the paper which may be the result of the many stages in the life of the document: the raw material, the manufacturing process, the conditions of use and the storage conditions, both ancient and modern. To this day 350 fragments have been observed. Little is known about papermaking in Central Asia. As a consequence, every shred of information must be examined in order to deter­mine the differences from and similarities to paper manufacturing in Xinjiang.

Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance

2019 ◽  
Vol 26 (2) ◽  
pp. 123-131 ◽  
Author(s):  
Isabela Rodrigues ◽  
Letícia A Gonçalves ◽  
Francisco AL Carvalho ◽  
Manoela Pires ◽  
Yana JP Rocha ◽  
...  
Keyword(s):  
Water Activity ◽  
Emulsion Stability ◽  
Direct Reduction ◽  
Salt Content ◽  
Meat Product ◽  
Meat Products ◽  
Sodium Content ◽  
Salt Reduction ◽  
High Sodium ◽  
Hot Dog

High sodium and fat contents are cause of concerns for industries and consumers of meat products. Direct reduction of NaCl and fat is a useful strategy to understand how these ingredients interfere with the quality parameters of an emulsified meat product and how to reduce them without significant changes from the original product. The aim of this work was to understand salt reduction in fat-reduced (10 g fat/100 g product) hot dog sausages. Five NaCl concentrations were tested: 1% (F1), 1.25% (F1.25), 1.50% (F1.50), 1.75% (F1.75) and 2% (F2 – control). Proximate composition, sodium content, water activity, pH, emulsion stability, color, texture, scanning electron microscopy results and sensory attributes (just-about-right and acceptance tests) were assessed. Emulsion stability decreased ( P < 0.05) with salt reduction. Salt reduction increased water activity. Microscopic images showed a more compact matrix with the decrease in salt content. Sausages with the minimum (F1) and maximum (F2) amounts of salt were less accepted by consumers. A reduction of 26.8% of sodium can be obtained (with the formulation F1.25), allowing the labeling of sodium-reduced sausage and with acceptance by consumers.

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