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 STUDIES REGARDING DETERMINATION AND ESTABLISHING THE VALIDITY OF BOILED AND SMOKED MEAT PRODUCTS

2008 ◽  
Vol 65 (2) ◽  
Author(s):  
Adela Frigioiu Modoran ◽  
D. Frigioiu Modoran ◽  
I. Tofan
Keyword(s):  
Chemical Analysis ◽  
Food Additives ◽  
Meat Product ◽  
Meat Products ◽  
Modern Technology ◽  
Point Of View ◽  
Biological Value ◽  
Physical Chemical ◽  
Nutritional Characteristics

Underlining the validity problem can only be welcomed, given the conditions that in nowadays there doesnt exist a recipe without preservatives, antioxidants, colorants etc. Modern technology for meat products has a very important role in improving the quality of aliments, level of civilization and the prosperity of a country.In order to determine the validity of food products we have chosen as an example meat product as they have an equilibrated trophyne composition, a high biological value and special nutritional qualities.Using the cold air technologies in obtaining meat products ensures, together with the food additives, keeping of quality and nutritional characteristics of the final products.For this study we have chosen meat products from the group of boiled and smoked products: beer sausage. In the final we have analyzed the results of the experiment from the quality, microbiological and physical-chemical point of view. The quality exam referred to appreciate the aspect, color, taste, smell, consistency etc. The physical-chemical analysis determined humidity, salt, nitrates, Kreiss reaction and mg. NH3/100 g.

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 Influence of the origin on selected determinants of the quality of pork meat products

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 547-552 ◽  
Author(s):  
B. Garbowska ◽  
M. Radzymińska ◽  
D. Jakubowska
Keyword(s):  
Glutamic Acid ◽  
Protein Content ◽  
Acid Content ◽  
Salt Content ◽  
Meat Products ◽  
Fat Content ◽  
Pork Meat ◽  
Significant Difference ◽  
Products Analysis

in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumption of traditional products. Based on the experiment, a significantly higher protein content was found in sausages produced by large producers (24.73 ± 1.98%). The fat content was significantly higher in traditional ham (16.25 ± 14.47%), compared with local ham (4.38 ± 2.26%) and the mass (9.29 ± 5.25%). The samples of traditional and local ham had a significantly higher salt content (3.31 ± 0.72 and 2.90 ± 0.54%, respectively). No dye compounds were detected in any of the tested samples. There were no statistically significant differences in hydroxyproline and l‑glutamic acid content between traditional and conventional samples of meat products. Analysis of nitrate (V and III) showed a statistically significant difference in the average contents of these compounds. Significantly higher levels of nitrates were revealed only in traditional ham samples (12.60 ± 8.08 mg NaNO(V)/kg and 17.53 ± 27.91 mg NaNO(III)/kg of the product, respectively), wherein there was a large variation in the content of these compounds in the samples.

scholarly journals Influence of the Dose and Length of Wheat Fiber on the Quality of Model Sterilized Canned Meat Products

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1001
Author(s):  
Mirosław Słowiński ◽  
Joanna Miazek ◽  
Marta Chmiel
Keyword(s):  
Chemical Composition ◽  
Water Activity ◽  
Sensory Quality ◽  
Salt Content ◽  
Meat Products ◽  
Control Product ◽  
Canned Meat ◽  
Quality Of Products ◽  
Ph Level

The aim of this study was to evaluate the quality of model homogenized sterilized canned meat products produced with wheat fiber preparations (WF 200 R or WF 600 R) with different fiber lengths used in the amount of 3% or 6% by weight of the batter. Basic chemical composition (water, protein, fat, collagen and salt content), pH level, water activity, thermal drip, CIEL*a*b* color components, texture parameters (TPA, shear force) and sensory quality were determined. The addition of 3% or 6% of wheat fiber preparations did not affect the basic chemical composition, water activity and pH of products. The 6% addition of both fiber preparations caused lightening of the color of the meat blocks. Products with the addition of both wheat fiber preparations were characterized by significantly (p ≤ 0.05) higher hardness than the control product. Sensory quality of products, except tastiness, with the addition of wheat fiber preparations did not differ from the control product. There was no significant effect of wheat fiber length on the quality of meat blocks. Both lightening the color of canned meat blocks produced with the addition of wheat fiber preparation, as well as increasing their hardness, is desirable and contributes to increasing the quality of products.

Approximating Ukraine’s Laws to Those of the European Union Concerning Meat and Meat Products Cold Chain

2020 ◽  
Vol 9 (3) ◽  
pp. 978
Author(s):  
Kateryna O. RODIONOVA ◽  
Volodymyr M. STESHENKO ◽  
Ivan V. YATSENKO
Keyword(s):  
European Union ◽  
Meat Products ◽  
Legal Regulation ◽  
Cold Chain ◽  
The European Union ◽  
Meat Processing ◽  
Processing Industry ◽  
Eu Legislation ◽  
The Eu

The main objectives of the research were such: to define the concept of cold chain as an object of legal regulation; to find out the content and features of the EU legislation on the safety and quality of meat and meat products during cold chain and its use in Ukraine; to characterize the legal bases of the current legislation of Ukraine on ensuring the safety and quality of meat and meat products during cold chain, to formulate proposals and recommendations aimed at improving the national legislation of Ukraine by approximating it to the EU legislation, which sets requirements for the safety and quality of meat and meat products throughout cold chain. To achieve the abovementioned objectives, the following methods were used: comparative legal, analytical, systemic, dialectical, generalizing, specific-search, structural-functional, semantic, methods of deduction and induction, etc. The content and features of the legal regulation of the safety and quality of meat and meat products in the current legislation of the European Union and Ukraine have been clarified. For the first time, the definition of the term 'cold chain' has been proposed by reference to it in author's editorial, which should influence its clearer scientific and practical understanding. It is determined that the temperature regimes of cold processing, storage and transportation of meat and meat products in Ukraine are regulated by a large number of legal acts, in particular: national standards of Ukraine (DSTU), technical regulations, technological instructions, rules of transportation, etc. It is found that national legal acts do not provide a systematic understanding of the particularities of cold chain legal regulation in the meat processing industry in order to ensure the safety and quality of meat and meat products. As a result of departmental inconsistency, the existing storage temperature parameters for the same product type in different legal acts differ from each other, which does not allow to determine the actual storage periods at different stages of the cold chain. In addition, current legal acts in Ukraine do not provide for constant monitoring of the temperature of cold-processed meat and meat products throughout all cold chain units and the hygienic condition of refrigerators throughout the shelf life. As a result, the cold chain is very difficult to be controlled and requires a large number of factors to be taken into account in order to bring safe and high-quality meat and meat products to the end consumer. According to the results of the research, proposals and recommendations are formulated to improve the national legislation of Ukraine governing the cold chain in the meat processing industry.

scholarly journals Improving quality of meat and meat products subject to behaviors of crossbred rams

2021 ◽  
Vol 845 (1) ◽  
pp. 012040
Author(s):  
V A Babushkin ◽  
Yu A Frolova ◽  
A N Negreeva ◽  
D A Frolov
Keyword(s):  
Meat Products ◽  
Meat Processing ◽  
Strong Type ◽  
Technological Properties ◽  
Excellent Quality ◽  
Quality Product ◽  
Type Of Behavior

Abstract The paper presents the results of a study to explore the influence of different behaviors of rams bred by crossing the Prekos and the Edilbay breeds on the technological properties and quality of meat and meat products. It was found that the meat from rams of the first, strong, type of behavior has the best technological properties and got a high tasting rating – excellent quality. Meat processing has kept the brand, the best quality product “Pressed Boiled Lamb” is also produced from the meat of rams coming under a strong type of behavior.

scholarly journals Poultry breasts with white striping meat x impacts on technological properties

2020 ◽  
Vol 9 (11) ◽  
pp. e919119448
Author(s):  
Natalia de Morais Leite ◽  
Mayka Reghiany Pedrao ◽  
Talita Kato ◽  
Jorge Nicolas Inoue ◽  
Ioshimi Lilian Watanabe Hasunuma ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Protein Content ◽  
Meat Products ◽  
Physicochemical Characteristics ◽  
Industrial Sector ◽  
Total Protein Content ◽  
Technological Properties ◽  
Technological Parameters ◽  
White Striping

This work aimed to characterize the physicochemical parameters and technological properties of breasts from poultry with WS and compare them with normal breasts to evaluate breast quality. Poultry breast fillets (10 normal and 10 carcasses with WS) were White Striping (WS) is a major problem that compromise the quality of the meat. Occurrence of WS on the surface of chicken breasts impairs the visual appearance and consequently decreases consumer acceptance causing damage to the industrial sector. obtained from a slaughterhouse. Then they were weighed, packaged and stored in the freezer at -20°C until analysis of: pH, moisture, protein, lipids, lipid oxidation, warmed-over flavor (WOF), water holding capacity (WHC), cooking loss (CL), exudate protein content (EP) and myofibrillar fragmentation index (MFI) of proteins. The physicochemical characteristics and technological parameters of poultry breasts with WS compromised the quality of the product when compared to the normal breast showing heavier breasts, increasing moisture, lipid content, lipid oxidation and WOF, reduction in total protein content and WHC and an increase in CL, EP content and MFI of proteins. Therefore, this myopathy showed changes in the physical and chemical parameters that can compromise the technological and sensory aspects of meat products, affecting their quality.

scholarly journals Analysis of Food Labels to Evaluate the Nutritional Quality of Bread Products and Substitutes Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1905
Author(s):  
Donato Angelino ◽  
Alice Rosi ◽  
Emilia Ruggiero ◽  
Daniele Nucci ◽  
Gaetana Paolella ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Salt Content ◽  
Point Of View ◽  
Strong Positive Correlation ◽  
Gluten Free ◽  
Food Labelling ◽  
Food Labels ◽  
Health Claim ◽  
Italian Market

Bread is one of the most common staple foods, despite the increasing consumption of the so-called “bread substitutes”. The aim of the present work is to survey the nutritional quality intended as a nutrition declaration of 339 pre-packed bread products and 1020 bread substitutes sold in the major retailers present on the Italian market. Comparisons of energy, macronutrient, and salt content within product types, and between regular and gluten-free (GF) products and products with or without nutrition claim (NC) and health claim (HC) declarations, were performed. A high inter-product variability was detected. The median energy contents were 274 (interquartile range 255–289) and 412 (380–437) kcal/100 for bread products and substitutes, respectively. Irrespective of the category, GF products had lower amounts of energy than their gluten-containing counterpart (p < 0.001), whereas products carrying NC had lower energy, sugar and salt amounts than the products without these declarations on the pack (p < 0.001 for all). A strong positive correlation was observed between energy and carbohydrate in bread (rho = 0.73, p < 0.001), but not in substitutes (rho = 0.033, p = 0.29). The present work highlighted a high variability in the apparent nutritional quality of bread products and substitutes sold on the Italian market, and suggested that bread alternatives should not be considered tout court as substitutes from a nutritional point of view.

scholarly journals Physical, chemical and microbiological analysis of bottled water in Pokhara, Nepal

2020 ◽  
Vol 10 (2) ◽  
pp. 25-28
Author(s):  
Manisha Maskey ◽  
Laxminarasimha Sharma Annavarapu ◽  
Tista Prasai ◽  
Dharma Raj Bhatta
Keyword(s):  
Water Quality ◽  
Drinking Water ◽  
Coefficient Of Variation ◽  
Monsoon Season ◽  
Quality Standards ◽  
Bottled Water ◽  
Water Quality Standards ◽  
Bottled Drinking Water ◽  
Physical Chemical

Background: Today possibility of rendering water non-potable by various types of contaminants (physical, chemical and biological) is of considerable importance. It is not only the microbial con­taminants but also the physical and chemical contaminants, playing an important role in compro­mising our health in many ways. The aim of this study was to assess the physical, chemical and the microbiological quality of commercially produced bottled water in Pokhara city. Methods: A study was conducted to assess the quality of bottled drinking water produced in Pokhara city. Total of 21 brands of bottled water was collected, first batch in monsoon season and second batch in pre-monsoon season, from the market. The physical, chemical and microbial as­sessment was carried out as per National Drinking Water Quality Standards, 2062. Coefficient of variation and t-test were applied where applicable. Results: Better water quality was found in Pre-monsoon season than that of monsoon season, in regard to microbial assessment. None of the samples in first batch tested positive for coliform whereas in second batch 38.2% of samples tested positive for coliform. Coefficient of variation for pH and chloride content was, 8.9% and 6.1%, 35.6% and24.19%, in pre-monsoon and monsoon season respectively. Both were found to be statistically significant. While other tested parameters were within normal limits. Conclusions: The quality bottled drinking water available for sale do not meet the standards given by National Drinking Water Quality Standards, particularly the microbial quality.

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