Research of compositions of protein additives of animal and plant origin and their use in meat products

The objective of our study was to find out the tendencies of nutrition among pregnant women and to reveal which products, technologically processed or natural foods, were consumed more. 205 women took part in the first Lithuanian newborn cohort, PLANK-K. 62 questionnaires with 198 questions about products consumed during pregnancy were answered. In the main groups of products the majority of women consumed plant origin food. Most of the women ate bread products, grain and its products, cocoa and its products, dairy products, meat and its products. A lot of women consumed nuts and their products, various drinks, some of them ate eggs and their products. The least consumed during pregnancy were various origin fats and honey. In smaller subgroups the majority of women consumed vegetables, the minority of them ate rare meat (venison, lamb) and mixed origin fat. Speaking about technologically processed food, two groups were fit for comparison: processed meat products and canned corn. Processed meat products had big preponderance against consumption of other meat products and more than half of women chose canned corn. It is clear that in this case technologically processed food was chosen more often than non-processed food. The format of this questionnaire allows to accurately evaluate food products that mothers consume during pregnancy, but makes it harder to evaluate technologically processed and non-processed food consumption.

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Detection of plant raw materials in meat products by HPLC

Czech Journal of Food Sciences ◽

10.17221/205/2008-cjfs ◽

2009 ◽

Vol 27 (No. 4) ◽

pp. 234-239 ◽

Cited By ~ 3

Author(s):

J. Vaňha ◽

A. Hinková ◽

M. Sluková ◽

F. Kvasnička

Keyword(s):

Food Processing ◽

Raw Materials ◽

Meat Products ◽

High Variability ◽

Soy Flour ◽

Plant Origin ◽

Plant Raw Materials ◽

Soy Isolate ◽

The Given

The Czech legislation (Decrees No. 326/2001, 202/2003 and 651/2004 of the law No. 110/1997 as amended) regulates the requirements for the selected meat products with regard to the contents of individual ingredients. However, the methods of the determination of compliance with these regulations are not closely specified. The study presented here deals with the development and verification of analytical methods suitable for the detection of the material of plant origin. Due to the high variability in the contents in meat products of these ingredients, various markers were observed (isoflavones, phytic acid, galactooligosaccharides). For the purpose of detection, substances commonly used in food processing industries were taken into account such as soy flour, wheat flour, soy isolate, HAM 60 preparation. The values gained by measuring the given markers were subsequently converted to reflect the amount of the plant based substance added. Out of 18 products commonly available in shops, only 7 filfilled the legal criteria.

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Study of Quality Indicators of Cooked Sausage Products with Components of Plant Origin

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/937/2/022106 ◽

2021 ◽

Vol 937 (2) ◽

pp. 022106

Author(s):

T Senotrusova ◽

Y Furmanova ◽

F Darwish ◽

T Kalenik ◽

E Dobrynina ◽

...

Keyword(s):

Raw Materials ◽

Food Additives ◽

Far East ◽

Meat Products ◽

Partial Replacement ◽

Plant Origin ◽

Animal Fats ◽

Excessive Consumption ◽

Vegetable Raw Materials ◽

Organoleptic Parameters

Abstract In various regions of the Far East, the nutritional status of the population suggests that the diet of Russians is characterized by excessive consumption of animal fats, as well as micronutrients. Based on this, it will be promising to enrich the macro-and micronutrients of ordinary food products such as boiled sausage products for the benefit of the consumer. The use of vegetable raw materials in the production of meat products enrich them with functional ingredients, increase their digestibility and get products that meet the physiological norms of nutrition, contribute to the improvement of their therapeutic and preventive properties and the stabilization of consumer properties. The results of the tasting evaluation of the presented samples allowed us to draw conclusions about the possibility of improving the organoleptic parameters by adding raw materials of plant origin in various combinations and mass fraction. The use of carmine made it possible to get a color familiar to the buyer and to abandon the use of artificial food additives. Partial replacement of animal fat with soybean oil allowed to give the product useful properties and improved the appearance of the product.

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THE MOST SIGNIFICANT SPECIES OF MICROORGANISMS IN SEPARATE GROUPS OF FOODSTUFF

Problems of Veterinary Sanitation, Hygiene and Ecology ◽

10.36871/vet.san.hyg.ecol.201904013 ◽

2019 ◽

Vol 1 (4) ◽

pp. 417-427

Author(s):

N.R. Efimochkina ◽

◽

S.A. Sheveleva ◽

I.M. Nityaga ◽

A.A. Stankevich ◽

...

Keyword(s):

Food Safety ◽

Dairy Products ◽

Meat Products ◽

Quantitative Structure ◽

Plant Origin ◽

Qualitative And Quantitative ◽

Vegetable Products ◽

The Russian Federation ◽

Microbiological Indicators ◽

Milk And Dairy Products

Тhe review of the most significant species of microorganisms which are found in products of animal and plant origin is provided in the article. Characteristic of qualitative and quantitative structure of microflora of meat and meat products, milk and dairy products, fish and seafood, some vegetable products and also juice and drinks is given. The main criteria of selecting the indicator sanitary-indicative groups of microorganisms are described. The basic hygienic standards for microbiological indicators of food safety adopted in the Russian Federation are given.

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Scanning electron microscopy of freeze-fractured prescapular lymph node of caprine

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100111331 ◽

1984 ◽

Vol 42 ◽

pp. 244-245

Author(s):

O. Faroon ◽

F. Al-Bagdadi ◽

T. G. Snider ◽

C. Titkemeyer

Keyword(s):

Lymph Node ◽

Lymph Nodes ◽

Lymphatic System ◽

Three Dimensional ◽

Meat Products ◽

The Body ◽

Morphological Data ◽

The World ◽

Cellular Constituent ◽

Scanning Electron

The lymphatic system is very important in the immunological activities of the body. Clinicians confirm the diagnosis of infectious diseases by palpating the involved cutaneous lymph node for changes in size, heat, and consistency. Clinical pathologists diagnose systemic diseases through biopsies of superficial lymph nodes. In many parts of the world the goat is considered as an important source of milk and meat products.The lymphatic system has been studied extensively. These studies lack precise information on the natural morphology of the lymph nodes and their vascular and cellular constituent. This is due to using improper technique for such studies. A few studies used the SEM, conducted by cutting the lymph node with a blade. The morphological data collected by this method are artificial and do not reflect the normal three dimensional surface of the examined area of the lymph node. SEM has been used to study the lymph vessels and lymph nodes of different animals. No information on the cutaneous lymph nodes of the goat has ever been collected using the scanning electron microscope.

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Meat and Meat Products Consumption in Italy: Contribution to Trace Elements, Heme Iron and selected B Vitamins supply

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831.74.4.247 ◽

2004 ◽

Vol 74 (4) ◽

pp. 247-251 ◽

Cited By ~ 13

Author(s):

Lombardi-Boccia ◽

Lanzi ◽

Lucarini ◽

Di Lullo

Keyword(s):

Trace Elements ◽

Daily Intake ◽

Meat Products ◽

Heme Iron ◽

B Vitamins ◽

Zinc Intake ◽

Consumption Frequency ◽

Iron And Zinc ◽

Iron Heme ◽

Daily Intakes

This study was undertaken to estimate the contribution of meat and meat products consumption to the daily intakes of trace elements (Fe, Zn, Cu, Se), heme iron, and selected B vitamins (thiamine, riboflavin, niacin) in Italy. Meat and meat products were selected on the basis of their consumption frequency reported by the most recent nationwide dietary individual survey carried out in Italy (INN-CA study). The daily intakes of total iron and heme iron were 1.65 and 1.13 mg/person/day. Zinc intake was 3.65 mg/person/day. Beef made the main contribution to iron, heme iron, and zinc daily intakes. Copper daily intake was 107.3 mug/person/day, with meat products provided the highest contribution (40 mug/person/day). Daily intake of selenium (7.14 mug/person/day) was provided mainly by poultry consumption. Thiamine intake was 228 mug/person/day, and meat products were the main source (110 mug/person/day). Riboflavin intake was 136 mug/person/day, with both beef and meat products as the main contributors (40 mug/person/day). Niacin intake was 7.53 mg/person/day, and poultry was the main source (2.28 mg/person/day). Meat and meat products were a valuable source of micronutrients, supplying 47, 48, and 24% of zinc, niacin, and thiamin daily requirements, respectively, and over 10% of iron, copper, selenium, and riboflavin daily average requirement values of the italian RDAs calculated for the population involved in the survey (INN-CA study).

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Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

Izmeritel`naya Tekhnika ◽

10.32446/0368-1025it.2020-3-64-70 ◽

2020 ◽

pp. 64-70

Author(s):

Mariya Y. Medvedevskikh ◽

Anna S. Sergeeva

Keyword(s):

Reference Materials ◽

Mass Fraction ◽

Nutritional Value ◽

Animal Feed ◽

Raw Materials ◽

Meat Products ◽

Metrological Traceability ◽

Food Products ◽

Freeze Dried ◽

Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

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