scholarly journals Quality Assurance of some imported canned meat products marketed in Fayoum city, Egypt

2021 ◽  
Vol 35 (1) ◽  
pp. 70-79
Author(s):  
Nabil Hafez ◽  
Khali Khali ◽  
Amany Abd-EL halim ◽  
Samah Abd-Eltawab
Keyword(s):  
Quality Assurance ◽  
Meat Products ◽  
Canned Meat

scholarly journals The Effect of the Addition of Fiber Preparations on the Color of Medium-Grounded Pasteurized and Sterilized Model Canned Meat Products

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2247
Author(s):  
Mirosław Słowiński ◽  
Joanna Miazek ◽  
Krzysztof Dasiewicz ◽  
Marta Chmiel
Keyword(s):  
Meat Product ◽  
Meat Products ◽  
Quality Characteristics ◽  
Consumer Acceptance ◽  
Meat Industry ◽  
Industrial Practice ◽  
Yellow Color ◽  
Hue Angle ◽  
Canned Meat ◽  
Color Components

A beneficial aspect of the use of fiber preparations in the meat industry is the improvement of some quality characteristics of meat products. However, the preparation added in the amount of 3 or 6% may affect their color. The effect of the addition of barley, wheat and oat fiber preparations with different fiber lengths, in quantities allowing the product to be indicated as “high in fiber” or “source of fiber”, to pasteurized or sterilized medium-grounded canned meat products on their color, was determined. In the obtained canned meat products, the basic chemical composition and the L*, a* and b*, C* (Chroma) and h* (hue angle) color components were determined. The addition of the barley fiber preparation BG 300 to the model canned meat products caused a significant (p ≤ 0.05) darkening and an increase in the proportion of yellow color. In an industrial practice, this may result in poorer consumer acceptance of the meat product. Fiber length of wheat and barley fiber had no effect on the color components of products. The 6% addition of the wheat fiber preparations WF 200R and WF 600R or the oat fiber preparations HF 200 and HF 600 caused an apparent lightening of their color (ΔE > 2) compared to the control products.

scholarly journals Quality assurance of some locally processed meat products

2018 ◽  
Vol 34 (1) ◽  
pp. 41-47
Author(s):  
Fatin Hassanien ◽  
Shaltout Fahim ◽  
Hashim Mohammed ◽  
Lamiaa Lotfy ◽  
Hatem El- Nagar
Keyword(s):  
Quality Assurance ◽  
Meat Products ◽  
Processed Meat

TECHNOLOGY OF MEAT COOKING IN THE AUTOCLAVE WITH PRESERVATION OF CHEMICAL PROPERTIES OF ANIMAL RAW MATERIALS

2018 ◽  
Author(s):  
Inna Nazarenko ◽  
◽  
Nataliya Novosad ◽  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Meat Products ◽  
Chemical Properties ◽  
Periodic Action ◽  
Meat Cooking ◽  
Canned Meat ◽  
Long Term Preservation

The article examines the technology of cooking meat by autoclaving while preserving the chemical properties of the product. Autoclaving has been shown to be one of the main technological steps in canned meat. Sterilization of canned meat is a heat treatment of the product, which ensures the death of microflora to prevent microbiological spoilage at temperate temperatures (15-30oC), and if necessary at higher temperatures, and safety, which guarantees the microbiological indicators of the use of canned food for food. Sterilize meat at temperatures above 100o C, most often at temperatures up to 120o C. It has been determined that sterilization of meat in an autoclave determines the preservation of nutritional value, organoleptic properties, harmless to the consumer and creates the necessary prerequisites for long-term preservation of the quality of canned meat products. The technology of cooking meat is reduced to the choice of parameters (temperature and duration) of heating, which ensure maximum destruction of the microflora with minimal loss of nutritional value. Sterilization is carried out in autoclaves of periodic action. Banks with the product are loaded into the baskets of the autoclave, lowered into the autoclave, seal the device, heated to the desired temperature, withstand the required time, then release the pressure, cool and unload.

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.

Microbiological Assessment of Canned Meat Products with Molecular Detection of Clostridium Perfringens Toxins

2018 ◽  
Vol 59 (2) ◽  
pp. 98
Author(s):  
Hossam Ali ◽  
Hani Yousef ◽  
Mai Amer
Keyword(s):  
Clostridium Perfringens ◽  
Molecular Detection ◽  
Meat Products ◽  
Canned Meat

Levels of metals in canned meat products: Intermetallic correlations

1990 ◽  
Vol 44 (2) ◽  
pp. 309-316 ◽  
Author(s):  
G. Brito ◽  
C. Díaz ◽  
L. Galindo ◽  
A. Hardisson ◽  
D. Santiago ◽  
...  
Keyword(s):  
Meat Products ◽  
Canned Meat

Residues of lead, cadmium, mercury and tin in canned meat products from Egypt: an emphasis on permissible limits and sources of contamination

2016 ◽  
Vol 11 (2) ◽  
pp. 137-143 ◽  
Author(s):  
Fathy A. Khalafalla ◽  
Fatma H. M. Ali ◽  
Abdel-Rahim H. A. Hassan ◽  
Shady E. Basta
Keyword(s):  
Meat Products ◽  
Permissible Limits ◽  
Canned Meat ◽  
Sources Of Contamination

scholarly journals Comparison of the physico-chemical parameters and sensory properties of selected pasteurized meat products on Slovenian market

Meso ◽  
2020 ◽  
Vol 22 (3) ◽  
pp. 196-208
Author(s):  
Tomaž Polak ◽  
Lea Demšar ◽  
Katja Babič ◽  
Iva Zahija ◽  
Mateja Lušnic Polak
Keyword(s):  
Sodium Chloride ◽  
Profile Analysis ◽  
Meat Products ◽  
Sensory Properties ◽  
Texture Profile Analysis ◽  
Sensory Profile ◽  
Linear Discriminant ◽  
Texture Profile ◽  
Physico Chemical ◽  
Canned Meat

Consumers often mix pasteurised meat products from the subgroup of smoked meat with a subgroup of meat products known as canned meat. The aim of this study was therefore to determine their physicochemical parameters and sensory properties of smoked meat and canned meat subgroups of pasteurised meat products on the Slovenian market. Chemical analyses of the content of ash, sodium chloride and phosphates, thiobarbituric acid number (TBA), instrumental measurements of the proximate composition (NIR), colour (CIE L*, a*, b*) and texture (Texture Profile Analysis) as well as the evaluation of sensory properties (Descriptive Analysis Method) were performed on 33 products. The products of smoked meat had a higher content of protein, ash, total phosphates and sodium chloride than the products of canned meat. All products were oxidatively stable (low TBA number). The products of smoked meat were darker (lower L* values) and redder in cross-section (higher a* values), they were tougher, gummier, more difficult to chew, more cohesive and less elastic in texture (Texture Profile Analysis) than the products of canned meat. The panel of experts evaluated the products of both subgroups with a similar average overall impression. Compared to the products of the canned meat, the products of the smoked meat showed worse slice colour uniformity, they contained a higher level of gelatinised connective tissue on the slice, had a worse slice connectivity, the texture of a slice was firmer with coarser fibres, they were saltier, with a less pronounced metallic and rancid aroma and a more pronounced bitter, acidic and odd aroma. Chewiness, gumminess, cohesiveness, hardness and elasticity (texture parameters) loaded strongly on the quality parameters of all products (Factor analysis). Furthermore, linear discriminant analysis confirmed that the products of the subgroups smoked meat and canned meat differ in their physico-chemical and sensory profile.

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