Aspects Regarding the Evaluation of the Microbiological Status of the Minced Meat Products From a Processing Unit

Abstract Background Meat-products are considered an enriched media for mycotoxins. This study aimed to investigate the prevalence of toxigenic Aspergillus species in processed meat samples, HPLC-quantitative measurement of aflatoxin B1 and ochratoxin A residues, and molecular sequencing of aflR1 and pks genes. One hundred and twenty processed beef meat specimens (basterma, sausage, and minced meat; n = 40 for each) were collected from Ismailia Province, Egypt. Samples were prepared for total mold count, isolation, and identification of Aspergillus species. All samples were analyzed for the production of both Aflatoxin B1 and Ochratoxin A mycotoxins by HPLC. Molecular identification of Aspergillus flavus and Aspergillus ochraceus was performed using PCR amplification of the internal transcribed spacer (ITS) region; furthermore, the aflR1 and pks genes were sequenced. Results The total mold count obtained from sausage samples was the highest one, followed by minced meat samples. The prevalence of A. flavus was (15%), (7.5%), and (10%), while the prevalence of A. ochraceus was (2.5%), (10%), and (0%) in the examined basterma, sausage, and minced meat samples, respectively. Using PCR, the ITS region was successfully amplified in all the tested A. flavus and A. ochraceus strains. Aflatoxin B1 was detected in six basterma samples (15%). Moreover, the ochratoxin A was detected only in four sausage samples (10%). The aflR1 and pks genes were amplified and sequenced successfully and deposited in the GenBank with accession numbers MF694264 and MF694264, respectively. Conclusions To the best of our knowledge, this is the first report concerning the HPLC-Molecular-based approaches for the detection of aflatoxin B1 and ochratoxin A in processed beef meat in Egypt. The production of aflatoxin B1 and ochratoxin A in processed meat constitutes a public health threat. Aflatoxin B1 is commonly associated with basterma samples. Moreover, ochratoxin A was detected frequently in sausage samples. The routine inspection of mycotoxins in processed meat products is essential to protect human consumers.

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Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties

Foods ◽

10.3390/foods10092173 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2173

Author(s):

Diego E. Carballo ◽

Irma Caro ◽

Cristina Gallego ◽

Ana Rebeca González ◽

Francisco Javier Giráldez ◽

...

Keyword(s):

Oxidative Stability ◽

Frozen Storage ◽

Meat Products ◽

Thiobarbituric Acid ◽

Sodium Ascorbate ◽

Thiobarbituric Acid Reactive Substances ◽

Pork Patties ◽

Minced Meat ◽

Water Holding ◽

Tbars Formation

Banana pseudo-stem (BPS), which is rich in fibre and polyphenols, is a potential functional ingredient for the food industry. In this study, BPS was added at concentrations of 1.5, 3.0, and 4.5 g/kg to a minced pork batter to evaluate its performance as a filler and to pork burger patties to evaluate its performance as a natural antioxidant. The effects of BPS were compared with those of carrageenan and ascorbate, which are a conventional binder and antioxidant, respectively. The performance of BPS was similar to that of carrageenan in terms of the cooking yield and texture of the cooked batter. BPS reduced the brightness of fresh patties and appeared to reduce oxidative discolouration during the frozen storage of raw patties. Moreover, BPS reduced the levels of thiobarbituric acid reactive substances (TBARS) during the refrigerated and frozen storage of cooked patties. A greater decrease in TBARS formation was observed with 4.5 g BPS/kg compared with 0.5 g sodium ascorbate/kg during refrigerated storage. In contrast to ascorbate, BPS promoted the presence of lipid-derived volatile compounds induced by thermal breakdown in the headspace of cooked patties. Nonetheless, this effect was reduced as the amount of BPS in the patties increased. In cooked minced meat products, BPS could increase cooking yields and lipid oxidative stability during storage and might result in a more intense flavour.

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Influence of sodium alginate on the formation of the structure of the products from chopped and minced meat

BIO Web of Conferences ◽

10.1051/bioconf/20213001023 ◽

2021 ◽

Vol 30 ◽

pp. 01023

Author(s):

Anna Vasyukova ◽

Marina Kononenko ◽

Alexander Moshkin ◽

Maxim Vasyukov ◽

Anatoly Kushnarenko ◽

...

Keyword(s):

Moisture Content ◽

Mathematical Models ◽

Sodium Alginate ◽

Design Method ◽

Meat Products ◽

Optimal Ratio ◽

Optimal Values ◽

Minced Meat ◽

Natural Additive

The paper presents the results of using algae as a natural additive to chopped semi-finished meat products. The optimal ratio is set by means of the design method and the results of organoleptic assessment. The mathematical models that help to determine the optimal values of the factors and C, W and T (concentration of the components, moisture content and duration of mincing) are obtained.

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PROSPECTS OF USE OF CRYSTOBILIZING PROTEIN-POLYSACCHARID COMPOSITION IN THE PRODUCTION OF MEAT CUTTED SEMI-FOODS

Food Science and Technology ◽

10.15673/fst.v14i1.1642 ◽

2020 ◽

Vol 14 (1) ◽

Author(s):

I. Shevchenko ◽

G. Polishchuk ◽

Ye. Kotliar ◽

T. Osmak ◽

A. Skochko

Keyword(s):

Plasma Proteins ◽

Raw Materials ◽

Meat Products ◽

Sodium Caseinate ◽

Amorphous Structure ◽

Organoleptic Characteristics ◽

Duration Of Storage ◽

Polysaccharide Composition ◽

Minced Meat

One of the technological ways to improve the quality of frozen meat chopped semi-finished products is to use in their composition protein-polysaccharide composite mixtures, which mechanism of cryoprotective action is associated with the formation of amorphous structure of the product, reducing the number of crystallization centers and reducing the activity of water, which is especially important for long-term meat products storage at sub-zero temperatures. For this purpose, the composition of a protein-polysaccharide composition was developed consisting of blood plasma proteins, sodium caseinate, flax fiber and plantain in a ratio of 1:1:2:2. The regularities of the influence of the selected composition on the physicochemical properties of model minced meat systems have been established. The possibility of using this composition to eliminate the disadvantages of low-quality meat raw materials in the semi-finished meat products of has been proved and to counteract the negative effects of their long-term storage in the frozen state. It has been found that the composite mixture of plasma proteins, sodium caseinate, fibers of linen and plantain in the amount of 3% reduces the cryoscopic temperature, decreases the mass fraction of frozen moisture by 1.7% and also reduces water activity by 0.031… 0.067, which helps to extend the shelf life of chopped semi-finished products. Based on the search for the extrema of the mathematical dependence of the amount of frozen water on the duration of storage of minced meat semi-finished products at a temperature of minus 10 ° C was established a rational content of the protein-polysaccharide composition (3%). This allows you to purposefully form and stabilize the specified functional-technological, structural-mechanical and organoleptic characteristics of the finished product. In order to develop recommendations on the use of the protein-polysaccharide composition as a cryoprotectant, the chemical composition and functional-technological properties (FCS) of model minced meat systems with different levels of its use were studied. The technological feasibility of using protein-polysaccharide composition in the amount of 3%, which is an effective cryoprotectant in meat minced systems during low-temperature processing has been proved.

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RESEARCH INTO MECHANICAL PROPERTIES OF MINCED MEAT AND FINISHED PRODUCTS

EUREKA Life Sciences ◽

10.21303/2504-5695.2017.00389 ◽

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.

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Technological aspects of obtaining structured emulsions in composition of minced meat products

Eastern-European Journal of Enterprise Technologies ◽

10.15587/1729-4061.2014.23345 ◽

2014 ◽

Vol 2 (12(68)) ◽

pp. 79

Author(s):

Кристина Борисівна Нечепуренко ◽

Павло Петрович Пивоваров

Keyword(s):

Meat Products ◽

Minced Meat

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Analysis of food quality perception processes.

Netherlands Journal of Agricultural Science ◽

10.18174/njas.v34i2.16808 ◽

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)

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Prevalence of resistant Staphylococcus aureus strains in frozen meat and their control using phytosynthesized selenium nanoparticles

Kuwait Journal of Science ◽

10.48129/kjs.v48i4.10650 ◽

2021 ◽

Vol 48 (4) ◽

Author(s):

Mohammed S. Al-Saggaf ◽

Keyword(s):

Staphylococcus Aureus ◽

Saudi Arabia ◽

Molecular Identification ◽

Resistance Genes ◽

Meat Products ◽

Multidrug Resistant ◽

Selenium Nanoparticles ◽

Phyllanthus Emblica ◽

Meat Samples ◽

Minced Meat

Staphylococcus aureus continually threatens the safety of meat products, especially the multidrug-resistant (MDR) strains. The screening of MDR S. aureus prevalence in marketed meat products in Saudi Arabia was conducted via molecular identification of resistance genes (cfr, gyrA, and gyrB) that occurred in isolated bacteria. The green phytosynthesis of selenium nanoparticles (Se-NPs) was also conducted, using the fruits’ extract of Phyllanthus Emblica (PeE), for their evaluation as antibacterial nanocomposites against MDR S. aureus isolates. The prevalence percentage (PP) of S. aureus in meat samples was 14.2%, where the MDR S. aureus prevalence was 9.2%. The highest prevalence of S. aureus isolates was attained from minced meat samples, whereas the highest PP for multidrug-resistant (MDR) S. aureus was recorded from sausages samples. The PeE-synthesized Se-NPs had negative charges, spherical shapes, and well-disperssion with mean diameters of 11.98 nm. The anti- S. aureus activities of PeE, phytosynthesized Se-NPs, and their composite (PeE/Se-NPs) were proved qualitatively and quantitatively against the different standard and MDR strains, the antibacterial action of PeE/Se-NPs was the strongest. The treatment of MDR S. aureus with PeE/Se-NPs led to severe cells’ lyses/explosion after 8 h of exposure. The nanocomposites from PeE/Se-NPs are recommended for controlling MDR S. aureus in meat.

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Expanding the range of sausage products of special purpose

Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies ◽

10.32718/nvlvet-f9408 ◽

2020 ◽

Vol 22 (94) ◽

pp. 37-43

Author(s):

B. Halukh ◽

U. Drachuk ◽

I. Simonova ◽

I. Basarab ◽

I. Romashko

Keyword(s):

Sodium Chloride ◽

Mass Fraction ◽

Initial Level ◽

Meat Products ◽

Total Content ◽

The Body ◽

Protein Mixture ◽

The Stability ◽

Minced Meat ◽

Carbohydrate Supplement

Due to the deficiency of certain nutrients in the diet of athletes and many categories of the population, there is a need for more targeted use of meat and meat products and the inclusion of traditional foods with physiologically functional ingredients to replenish the body with appropriate nutrients. The article presents the development of technologies for new types of meat products using the protein-carbohydrate supplement “Gainer” – a concentrate of nutrients. Gainer protein-carbohydrate supplement is a powdered mixture of white, gray, yellow or other color with chocolate, vanilla, strawberry flavor or without taste, intended for gaining muscle mass. The protein in this mixture is presented in the form of a protein obtained from milk, carbohydrates are represented by starch obtained from corn.During the studies, the effect on the solubility of the additive was determined, the temperature of sodium chloride was found to pass into a solution of 1.08 to 1.28 mg/ml of protein, which is 42.9 and 48 % according to their total content, which is determined at plus 20 °C. As the temperature increases, the solubility of the proteins of the protein mixture increased, reaches maximum values at a temperature of about plus 50 °C and is 127 % of the initial level at plus 4 °C. A further increase in temperature leads to a decrease in the indicator and at plus 85 °C its value is 37.8 % of the initial level. In the presence of sodium chloride, the solubility of the protein mixture is significantly increased. The most noticeable changes were observed at a NaCl concentration of up to 1 % by weight of the solution. With increasing concentration of NaCl in the system, the solubility of proteins also increases, but less intensely. Studies of the ability to interact with fat have shown high absorbent, binding, emulsifying properties of the protein mixture of Gainer. The stability of emulsions is about 60 %, which corresponds to the emulsifying ability of collagen proteins. A study was also conducted to determine the amount of protein-carbohydrate supplement in cooked sausages. The study showed that the introduction of hydrated milk-protein mixture of protein and carbohydrate additives in the composition of minced meat leads to an increase in the mass fraction of moisture, decrease in the mass fraction of protein and fat in proportion to the increase in the level of raw meat in minced meat.

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