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 Effect of grape seed extract on quality of raw-cooked meat products

10.5219/797 ◽  
2017 ◽  
Vol 11 (1) ◽  
Author(s):  
Marek Bobko ◽  
Peter Haščík ◽  
Miroslav Kročko ◽  
Lenka Trembecká ◽  
Andrea Mendelova ◽  
...  
Keyword(s):  
Meat Products ◽  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
Cooked Meat ◽  
Cooked Meat Products

Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail

Meat Science ◽  
2010 ◽  
Vol 86 (2) ◽  
pp. 479-485 ◽  
Author(s):  
F. Pérez-Rodríguez ◽  
R. Castro ◽  
G.D. Posada-Izquierdo ◽  
A. Valero ◽  
E. Carrasco ◽  
...  
Keyword(s):  
Meat Products ◽  
Microbiological Quality ◽  
Hygiene Practices ◽  
Cooked Meat ◽  
Cooked Meat Products

Incidence of Clostridia in Cooked Meat Products in Japan

1986 ◽  
Vol 49 (11) ◽  
pp. 864-867 ◽  
Author(s):  
Y. KOKUBO ◽  
M. MATSUMOTO ◽  
A. TERADA ◽  
M. SAITO ◽  
K. SHINAGAWA ◽  
...  
Keyword(s):  
Lipolytic Activity ◽  
Meat Products ◽  
Meat Processing ◽  
Clostridium Species ◽  
Clostridium Sporogenes ◽  
Clostridium Bifermentans ◽  
Cooked Meat ◽  
H2s Production ◽  
Cooked Meat Products

A total of 469 cooked meat products collected from meat processing factories in Tokyo were examined for contamination by Clostridium species. Enumeration of Clostridia was made by the MPN method with H2S production as an indicator. The Clostridia were detected in 154 (32.8%) products, with more than half of the sausages indicating contamination. One hundred forty (90.9%) of the positive samples showed contamination of less than 10 of the organisms/g. A total of 15 species, such as Clostridium bifermentans, Clostridium perfringens and Clostridium sporogenes were identified. Clostridium botulinum was not detected. One hundred sixty-seven (75.9%) strains of the spores of 220 typical isolates survived heat treatment of 65°C for 30 min, whereas only 15 (6.8%) remained intact at 100°C for 10 min. Growth which was noted in most species at 10°C was rarely detected at 5°C. Although 165 (75.0%) of these strains demonstrated proteolytic activity, lipolytic activity was hardly seen except in C. sporogenes. The results suggest that presence of the Clostridia should not be ignored in assessment of the bacteriological quality of the cooked meat products, especially of sausages.

Salt, sodium chloride or sodium? Content and relationship with chemical, instrumental and sensory attributes in cooked meat products

Meat Science ◽  
2017 ◽  
Vol 131 ◽  
pp. 196-202 ◽  
Author(s):  
Josef Kameník ◽  
Alena Saláková ◽  
Věra Vyskočilová ◽  
Alena Pechová ◽  
Danka Haruštiaková
Keyword(s):  
Sodium Chloride ◽  
Meat Products ◽  
Sodium Content ◽  
Sensory Attributes ◽  
Cooked Meat ◽  
Cooked Meat Products

scholarly journals Quantitative Detection of Chicken and Turkey Contamination in Cooked Meat Products by ELISA

2019 ◽  
Vol 102 (2) ◽  
pp. 557-563 ◽  
Author(s):  
Cortlandt P Thienes ◽  
Jongkit Masiri ◽  
Lora A Benoit ◽  
Brianda Barrios-Lopez ◽  
Santosh A Samuel ◽  
...  
Keyword(s):  
Meat Products ◽  
Rapid Test ◽  
Cross Reactivity ◽  
Quantitative Detection ◽  
Analytical Sensitivity ◽  
Common Food ◽  
Sheep Meat ◽  
Cooked Meat ◽  
Cooked Meat Products

Abstract Background: Concerns about the contamination of meat products with undeclared meats and new regulations for the declaration of meat adulterants have established the need for a rapid test to detect chicken and turkey adulteration. Objective: To address this need, Microbiologique, Inc. has developed an ELISA that can quantify the presence of chicken and turkey down to 0.1% (w/w) in cooked pork, horse, beef, goat, and lamb meats. Results: This chicken/turkey authentication ELISA has an analytical sensitivity of 0.000037% and 0.000048% (w/v) for cooked andautoclaved chicken, respectively, and an analyticalrange of quantitation of 0.025–2% (w/v), in the absence of other meats. The assay cross-reacts with cooked duck and pheasant but does not demonstrate any cross-reactivity with cooked pork, horse, beef, goat, and lamb meats, egg, or common food matrixes. Conclusions: The assay is rapid, can be completed in 70 min, and can detect a 0.1% level of meat adulteration. Highlights: The Microbiologique Cooked Chicken/TurkeyELISA can quantitate cooked chicken/turkey in the presence of pork, horse, chicken, goat, or sheep meat to 0.1% (w/w) and is not affected by common food matrixes.

Development of a Monoclonal Antibody Specific to Cooked Mammalian Meats

1998 ◽  
Vol 61 (4) ◽  
pp. 476-481 ◽  
Author(s):  
YUN-HWA P. HSIEH ◽  
SHYANG-CHWEN SHEU ◽  
ROGER C. BRIDGMAN
Keyword(s):  
Law Enforcement ◽  
Indirect Elisa ◽  
Mammalian Species ◽  
Meat Products ◽  
Enzyme Linked Immunosorbent Assay ◽  
Muscle Proteins ◽  
Ground Meat ◽  
Initial Screening ◽  
Poultry Products ◽  
Cooked Meat

Detection of species adulteration in ground meat products is important for consumer protection and food-labeling law enforcement. This study was conducted to develop monoclonal antibodies (MAbs) that can be used in an enzyme-linked immunosorbent assay (ELISA) for rapid detection of any cooked mammalian meats in cooked poultry products. Soluble muscle proteins extracted from cooked pork (heated at 100°C for 15 min) were used as the antigen to immunize mice for developing the MAb. One that was developed, MAb 2F8 (IgG2b class), strongly reacted with cooked meat of five mammalian species (beef cattle, hogs, sheep, horse, and deer) but did not react with any cooked poultry (chicken, turkey, and duck) or raw meats. At least 0.5% by weight of pork, beef, lamb, and horse meats in a chicken-based mixture could be detected using an indirect ELISA with MAb 2F8. The MAb 2F8 is useful in a single initial screening test to detect the presence of five nonpoultry meat adulterants in cooked poultry products.

A reliable and sensitive LCMS-IT-TOF method coupled with accelerated solvent extraction for the identification and quantitation of six typical heterocyclic aromatic amines in cooked meat products

2015 ◽  
Vol 7 (21) ◽  
pp. 9274-9280 ◽  
Author(s):  
Yun-fu Ouyang ◽  
Hai-bo Li ◽  
Hong-bing Tang ◽  
Yi Jin ◽  
Gui-ying Li
Keyword(s):  
Solvent Extraction ◽  
Aromatic Amines ◽  
Ion Trap ◽  
Meat Products ◽  
Accelerated Solvent Extraction ◽  
Heterocyclic Aromatic Amines ◽  
Tandem Mass ◽  
Tandem Mass Spectrometric ◽  
Cooked Meat ◽  
Cooked Meat Products

A liquid chromatography-ion trap-time of flight tandem mass spectrometric assay coupled with accelerated solvent extraction was developed to identify and quantify six heterocyclic aromatic amines.

scholarly journals Effect of Various Sugars on the Swelling Spoilage of Cooked Meat Products Caused by Heterofermentative Lactic Acid Bacteria.

1997 ◽  
Vol 44 (12) ◽  
pp. 855-861 ◽  
Author(s):  
Takashi SAMESHIMA ◽  
Kazuko TAKESHITA ◽  
Masanobu AKIMOTO ◽  
Hiroyuki YAMANAKA ◽  
Tameo MIKI ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Cooked Meat ◽  
Cooked Meat Products
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