scholarly journals Contents of sodium-chloride in various groups of locally manufactured meat

2021 ◽  
Vol 37 (3) ◽  
pp. 223-234
Author(s):  
Tamara Stamenic ◽  
Maja Petricevic ◽  
Ljiljana Samolovac ◽  
Sladjana Sobajic ◽  
Bogdan Cekic ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Food Additives ◽  
Salt Content ◽  
Meat Products ◽  
Chloride Content ◽  
Ground Meat ◽  
Official Gazette ◽  
Fermented Sausages ◽  
Hot Dog

Sodium chloride (NaCl) is one of the most important food additives and it has a significant impact on the sensory and microbiological properties of meat products. According to the Regulation on the quality of ground meat, meat preparations and meat products (Official Gazette of RS 50/2019), the salt content in meat products is not defined. The average NaCl values in these products can be concluded by comparison with available experimental and literature data. The aim of this study was to examine the content of sodium chloride in different meat products from 3 different production batches locally produced. A total of 42 samples were tested: Kulen and Cajna sausage (fermented sausages), dry tenderloin (cured meat products), smoked tenderloin (smoked products), hot dog (finely chopped boiled sausage), Serbian sausage (coarsely chopped boiled sausage) and pancetta (bacon). The highest average sodium chloride content was found in dry tenderloin (4.49g/100 g) while the lowest content was measured in hot dogs (1.88g/100 g). Comparing the obtained values of sodium chloride content with the values obtained by other authors for fermented products (Kulen and Cajna sausage), the tested products had significantly higher values of salt content, while the lowest average content of sodium chloride was found in smoked tenderloin samples. For other products, the content of the tested parameter was similar to the values reported in the literature. After the analysis of available samples, it was determined that the manufacturer adhered to the prescribed amounts of NaCl, according to the recipe, in every product. There weren't any notable deviations in the preparation of monitored meat products.

scholarly journals Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 957
Author(s):  
Tae-Kyung Kim ◽  
Hae-In Yong ◽  
Samooel Jung ◽  
Hyun-Wook Kim ◽  
Yun-Sang Choi
Keyword(s):  
Sodium Chloride ◽  
Electric Fields ◽  
Salt Content ◽  
Meat Product ◽  
Meat Products ◽  
Chloride Content ◽  
Food Products ◽  
Appropriate Technology ◽  
Processing Technologies ◽  
Emulsification Capacity

In recent years, consumer concerns regarding high levels of sodium chloride (NaCl) intake have increased, given the associated risk of cardiovascular disease. This has led food industries to consider lowering the use of sodium in food products. However, it is well known that the addition of NaCl to meat products enhances their quality, including water-holding capacity, emulsification capacity, juiciness, and texture. Thus, it is difficult to completely remove salt from meat products; however, it is possible to reduce the salt content using salt substitutes, flavor enhancers, textural enhancers, or other processing technologies. Several recent studies have also suggested that processing technologies, including hot-boning, high pressure, radiation, and pulsed electric fields, can be used to manufacture meat products with reduced salt content. In conclusion, as the complete removal of NaCl from food products is not possible, combined technologies can be used to reduce the NaCl content of meat products, and the appropriate technology should be chosen and studied according to its effects on the quality of the specific meat product.

scholarly journals SODIUM CHLORIDE CONTENT IN MEAT PRODUCTS

2013 ◽  
Vol 6 (1) ◽  
pp. 71-79
Author(s):  
Nadežda Prica ◽  
Milica Živkov Baloš ◽  
Željko Mihaljev ◽  
Sandra Jakšić ◽  
Igor Stojanov
Keyword(s):  
Sodium Chloride ◽  
Salt Intake ◽  
Sodium Intake ◽  
Meat Products ◽  
Chloride Content ◽  
World Health ◽  
Ground Meat ◽  
Table Salt ◽  
Canned Meat ◽  
Dry Sausages

Table salt is the first food additive and its preserving eff ects are well known since long time ago. Because of its role in everyday diet, table salt is one of the fi rst products designated as “functional food”. However, it was established that excessive salt intake, i.e. sodium intake, is frequently associated with hypertension and development of a range of other diseases. Sodium chloride affects sensory and microbiological properties of meat products; however, it aff ects the human health as well. Since the current Regulation (Offi cial Gazette of the Republic of Serbia No. 31/2012) did not define the sodium chloride content of in meat products as a quality parameter, the aim of our study was to determine levels of sodium chloride in diverse meat products available at the market in Novi Sad. A total of 260 samples of meat products were examined, including: shaped ground (minced) meat, vegetarian spreads, smoked products, fermented dry sausages, fi nely minced boiled sausages, canned meat chop and cooked sausages. The content of sodium chloride was determined by using volumetric method. The lowest average sodium chloride content was established in samples of shaped ground meat, being 2.53%. Average level of sodium chloride in vegetarian spreads was 3.55%, in cooked sausages 2.95% and in canned meat chop and smoked products 3.44%. Sodium chloride content in boiled sausages was 3.06%, whereas highest value was established in fermented dry sausages, being 3.71%. According to the guidelines of the World Health Organization, daily salt intake for healthy adults should not exceed 5-6 g. Since the obtained results indicated that sodium chloride contents in some samples were close to the upper recommended limits, continuous and systematic monitoring is of paramount importance in a view of obtaining accurate and reliable information on the content of sodium chloride in relevant meat products.

scholarly journals Evaluation o Different Starter Cultures in Dry Salami

2021 ◽  
Vol 14(63) (2) ◽  
pp. 129-136
Author(s):  
Mirabela I. LUPU ◽  
Keyword(s):  
Sodium Chloride ◽  
Moisture Content ◽  
Protein Content ◽  
Technological Process ◽  
Experimental Research ◽  
Starter Culture ◽  
Salt Content ◽  
Chloride Content ◽  
Starter Cultures

The main objective of this paper is to evaluate the influence of starter culture (fast and slow) on the technological process and the quality of dried salami. For each finished product were made the same analyzes: the fat content, protein, sodium chloride content, nitrite and moisture content. Following the experimental research, it was found that for slow culture, higher values were obtained in the case of protein content (15.2%) and salt content (2.98%). In the case of fast culture, higher values were obtained for the following properties: moisture (38.32%), fat (29.57%) and nitrites (5.42 ppm). The evolution of the pH every 24 hours in the first 7 days was also monitored, and it can be notice that after 6 days the pH reached the same value for both cultures (6.9) although initially in the case of slow starter cultures the pH was slightly higher.

scholarly journals Quality of Cooked Ground Beef Extended with Defatted Peanut Meal1

1981 ◽  
Vol 8 (1) ◽  
pp. 31-35 ◽  
Author(s):  
Esam M. Ahmed ◽  
Roger L. West
Keyword(s):  
Meat Products ◽  
Peanut Meal ◽  
Ground Meat ◽  
Shearing Force ◽  
Sensory Acceptability ◽  
Beef Products ◽  
Cooked Meat ◽  
Freezing Storage ◽  
Cooked Meat Products

Abstract Beef chuck and plate cuts obtained from U.S.D.A. utility grade carcass were mixed and ground through a 0.318 cm plate. The ground meat was extended with extruded and non-extruded defatted peanut meal. Hydrated defatted peanut meal was added at the rate of 20 and 30 parts to 80 and 70 parts of the ground meat, respectively. All treatments were formulated to contain 20% fat in the final patty and loaf products. Extruded and non-extruded meat products were stored at −18 C for periods up to 6 weeks. All quality evaluations were conducted on cooked meat products. Ground meat patties and loaves extended with non-extruded peanut meal exhibited similar cooking losses to those either extended with extruded peanut meal or 100% beef products. Control meat products stored for 4 weeks or longer required larger forces to shear than the non-stored patties. Freezing storage of the extended meat products did not result in a change of shearing forces. These forces were similar to the shearing force exhibited by freshly prepared products. Trained sensory panelists indicated that extended meat patties were more tender and less cohesive than non-extended patties. However, sensory acceptability tests indicated similar acceptability ratings for the extended and non-extended meat patties and loaves.

scholarly journals Food additives reduce lactic acid bacterial growth in culture medium and in meat products, increasing product shelf life

2015 ◽  
Vol 36 (6) ◽  
pp. 3681
Author(s):  
Cleonice Mendes Pereira Sarmento ◽  
Eliane Colla ◽  
Cristiane Canan ◽  
Francieli Dalcanton ◽  
Gláucia Maria Falcão de Aragão
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Culture Medium ◽  
Food Additives ◽  
Meat Products ◽  
Sodium Lactate ◽  
Lag Phase ◽  
Pork Sausages

The uncontrolled growth of lactic acid bacteria (LAB) in meat and meat products leads to product spoilage, and thus shortens product shelf life. Although food additives are known to decrease LAB growth, this effect has not been analyzed in detail. Here, a detailed analysis was performed of the effects of sodium chloride, sodium polyphosphate, sodium lactate, sodium nitrite/nitrate, and garlic on the growth of the Lactobacillus plantarum in culture medium. The results were used to design and test experimental formulations of meat products. Initially, the effect of food additives on L. plantarum was evaluated using a Fractional Factorial Design (FFD), followed by a Central Composite Rotatable Design (CCRD). The Modified Gompertz Model was adjusted to the growth curves to determine the Kinetic parameters of bacterial growth (logarithmic increase in the population, specific growth rate, and lag phase extension). Higher sodium lactate and sodium chloride levels had a negative impact on L. plantarum growth parameters (p?0.05). Therefore, we designed experimental formulations of mortadella and smoked pork sausages containing 4% sodium lactate (w w-1) and 2.4-3.5% sodium chloride (w w-1), and determined LAB growth from samples of stored products produced according to these formulations, in order to determine product shelf life. There was an increased lag phase of LAB growth for most experimental formulations. Also, the experimental smoked pork sausages had a longer shelf life, which was increased by at least 22 days, suggesting that the proposed formulation, with higher than standard lactate concentration, increased the product’s shelf life.

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.

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 &plusmn; 1.98%). The fat content was significantly higher in traditional ham (16.25 &plusmn; 14.47%), compared with local ham (4.38&nbsp;&plusmn; 2.26%) and the mass (9.29 &plusmn; 5.25%). The samples of traditional and local ham had a significantly higher salt content (3.31 &plusmn; 0.72 and 2.90 &plusmn; 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 &plusmn; 8.08 mg NaNO(V)/kg and 17.53 &plusmn; 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.

Comparison of the Microbial Quality of Lamb and Goat Meat Acquired from Internet and Local Retail Markets†

2015 ◽  
Vol 78 (11) ◽  
pp. 1980-1987 ◽  
Author(s):  
CHYER KIM ◽  
ROSLYN A. STEIN ◽  
STEVEN PAO
Keyword(s):  
Meat Products ◽  
Genomic Diversity ◽  
Microbial Quality ◽  
Ground Meat ◽  
Retail Markets ◽  
Goat Meat ◽  
E Coli ◽  
High Prevalence ◽  
Pfge Profiles

This study was conducted to evaluate the microbial quality of lamb and goat meat sold through local (Virginia) and Internet (U.S.) retail markets. A total of 134 frozen meat products consisting of locally purchased lamb ground (LLG) and lamb chops and Internet-procured lamb ground, goat ground, lamb chops (ILC), goat chops (IGC), lamb stew, and goat stew were tested. Significantly higher levels of aerobic mesophiles, psychrotrophs, and coliforms were found in the meat locally acquired than in the meat procured from the Internet. Similar average prevalence (27%) of Escherichia coli was observed regardless of market source. Ground meat had significantly high levels and prevalence of mesophiles, psychrotrophs, coliforms, and Listeria spp. One sample of LLG contained Campylobacter, and one sample of IGC contained Salmonella. Listeria spp. were present in 23 to 40% and 17 to 80% of samples from local and Internet markets, respectively. Pulsed-field gel electrophoresis (PFGE) of isolated E. coli strains revealed brand specificity and genomic diversity. No isolate from different brands and market sources had matching PFGE profiles. The average price of Internet meat ($23.4/kg) was about 1.2 times higher than the price of local meat, except for ILC, whose price was 2.7 times higher. This study revealed differences in microbial quality of lamb and goat meat based on market source; thus, meat products should be handled carefully regardless of market source because of the presence of high microbial levels and the high prevalence of pathogens.

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