scholarly journals Metods of adulteration detection of meat products (review article)

2020 ◽  
Vol 22 (98) ◽  
pp. 108-112
Author(s):  
I. Oleksiienko ◽  
O. Haidei ◽  
G. Kyivska ◽  
O. Krushelnytska
Keyword(s):  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
High Sensitivity ◽  
Enzyme Linked Immunosorbent Assay ◽  
Correct Result ◽  
Purification Method ◽  
Raw Meat ◽  
Technical Specifications ◽  
Pcr Method

Today a topical issue is the adulteration of meat products in Ukraine and in the world. In this regard, to exchange information and combat cases of fraud, world networks, platforms, databases, special units, target groups and the like were created. According to the Consumer Rights Protection Committee, about 80 % of food products in Ukraine are falsified, about 60 % are meat products. For example, mechanically deboned meat, meat and bone meal, emulsions, soya protein, etc. not used for animal feed, but for the replacement (reduction) of raw meat in the manufacture of meat products. The entrepreneur has the opportunity to independently develop and be guided by the technical specifications, which enables him to falsify the products. Consumers buying such products, experiencing economic and moral damage. The aim of the work was to review existing methods for detecting falsification of meat products and select the most optimal. The following methods are used to determine of adulteration: microstructural histological analysis, enzyme-linked immunosorbent assay (ELISA), polymerase chain reaction (PCR). Research showed that the histological method can determine the origin, type of components and doesn’t detect the species; immunological suitable for study of raw meat and raw materials. The most accurate and informative is the PCR method, which, due to its high sensitivity, allows you to establish the species of meat products and the quantitative content of raw meat. The PCR method has its drawbacks: the risk of contamination and exposure to inhibitors. Therefore, it is important to choose the best purification method and DNA extraction. An important aspect when conducting PCR studies is the mandatory observance of all the requirements of the study, in particular measures to prevent contamination to obtain the correct result. The prospect of further research is the improvement of existing methods for the study of meat products and the implementation of monitoring research.

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

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.

scholarly journals Development of Ham Technology using Starter Cultures

2019 ◽  
Vol 8 (4) ◽  
pp. 9834-9837
Keyword(s):  
New Technologies ◽  
Raw Materials ◽  
Meat Products ◽  
Starter Cultures ◽  
Technological Properties ◽  
Raw Meat ◽  
Advanced Technologies

The decrease in the number of raw meat and the deterioration of its quality, requires manufacturers of meat products to introduce advanced technologies. The development of biotechnology has given an impetus to the development and implementation of new technologies aimed at intensifying the complex of complex biochemical transformations that occur in meat raw materials in the production of sausages. The paper presents the results of a study of the effect of starter crops on raw meat in relation to the production of ham. The results of the main functional and technological properties of raw meat subjected to biomodification are presented.

scholarly journals Evaluation of the efficiency of production of meat products for herodietic nutrition using beef produced from cross-bred Kazakh white-headed bulls

2020 ◽  
pp. 83-87
Author(s):  
Ivan Fedorovich Gorlov ◽  
Dmitriy Vladimirovich Nikolaev ◽  
Margarita Vasilievna Zabelina ◽  
Aleksandr Mefodyevich Semivolos ◽  
Svetlana Evgenievna Bozhkova ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Raw Materials ◽  
Meat Products ◽  
Biologically Active ◽  
Blood Type ◽  
Meat Production ◽  
Calcium Citrate ◽  
Raw Meat ◽  
Volgograd Region ◽  
Active Additive

The article is devoted to the development of functional meat food products made from beef obtained from crossbred steers when crossing red steppe cows with Kazakh white-headed bulls. The possibility of introducing a biologically active additive in the form of lactulose powder, as well as vitamins and minerals into the recipe of ham products is considered. To conduct research, raw meat-beef - was obtained from cross-bred steers of the same blood type on the Kazakh white-headed breed (PZK named after Lenin of the Surovikinsky district of the Volgograd region). At the same time, 3 samples of meat raw materials were selected in five-fold repeatability. The highest quality indicators were obtained by introducing lactulose in combination with ascorbic acid and calcium citrate into the recipe of sausage products. The economic efficiency of meat production is also higher for this recipe.

scholarly journals Analysis of Species in Meat Products in Bandung City using Multiplex PCR

2018 ◽  
Vol 4 (3) ◽  
pp. 215
Author(s):  
Yelliantty Yelliantty ◽  
Ira Endah Rohima
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Raw Material ◽  
Detection Methods ◽  
Processed Meat ◽  
Monitoring And Control ◽  
Traditional Markets ◽  
Pcr Method ◽  
Processed Products ◽  
And Control

Cases concerning the substitution of meat raw material also occur in Indonesia and are quite common. Therefore, careful monitoring and control that needs to be done on the meat products. Screening or sampling products on the market should be conducted periodically to ensure the safety of consumers and society in general. Such screening should be done accurately. This study aimed to analyze the composition of meat in processed products in traditional markets in Bandung using PCR method. This study was using four specific primers to detect four different species. Screening is done on samples of meatballs from several markets. The results showed the presence of several samples that contain meat of some species. based it can be concluded that the substitution of raw materials processed meat products also occurs in the traditional market in the city of Bandung, and the PCR method referred to can be used as the basis for the development of detection methods of food security in Indonesia.

MEMBRANE TESTS FOR IDENTIFICATION OF RAW MATERIALS IN MEAT PRODUCTS

2021 ◽  
Author(s):  
Elena Anatolievna Zvereva ◽  
◽  
Olga Dmitrievna Hendrickson ◽  
Demid Sergeevich Popravko ◽  
Anatoly Vitalievich Zherdev ◽  
...  
Keyword(s):  
Troponin I ◽  
Raw Materials ◽  
Meat Products ◽  
Protein Biomarkers ◽  
Raw Meat ◽  
Test Systems

Membrane test systems have been developed for rapid out-of-laboratory identification of raw meat using immunochromatographic detection of protein biomarkers – troponin I, myoglobin, immunoglobulin. Their effectiveness has been shown for the control of various types of meat-containing products.

Detection and pathogenic potential of Clostridium difficile in commercial meat and meat products in Brazil

2021 ◽  
pp. 108201322199266
Author(s):  
Ana Claudia Tsuchiya ◽  
Erika Santos Gomes ◽  
Arnaldo Yoshiteru Kuaye ◽  
Dirce Yorika Kabuki
Keyword(s):  
Clostridium Difficile ◽  
Meat Products ◽  
Alcohol Treatment ◽  
Shock Treatment ◽  
Multi Drug Resistance ◽  
Enzyme Linked Immunosorbent Assay ◽  
Pathogenic Potential ◽  
Raw Meat ◽  
Selective Enrichment ◽  
Treatment Sensitivity

The aims of this study were to evaluate the occurrence of Clostridium difficile in commercial raw meat and meat products commercialized in Brazil, and to determine the pathogenic potential and antimicrobial susceptibility of the isolates. After selective enrichment, the isolation of C. difficile involved plating with and without an alcohol shock treatment onto C. difficile moxalactam agar (CDMNA). The toxigenic profile was determined through PCR for detection of tcdA, tcdB, cdtA and cdtB genes and an enzyme-linked immunosorbent assay for toxin A/B. C. difficile was isolated from 8.9% (17 out of 192) of analyzed samples. Plating without alcohol treatment (sensitivity of 88.23%) was more efficient than with alcohol treatment (sensitivity of 29.41%) in C. difficile isolation. The profile A + B+CDT- was observed in 35.0% (28/80) of the isolates. The A/B toxin was tested in 44 isolates and 15.9% of them were positive. Resistance to clindamycin, ceftizoxime tetracycline, metronidazole, vancomycin, and ceftriaxone were observed among isolates. Multi-drug resistance was detected in 36.4% (8/22) of the isolates evaluated.

scholarly journals Study of Physical and Chemical and Biochemical Indicators Lamb -

2019 ◽  
Vol 9 (1) ◽  
pp. 44-48
Author(s):  
Abzhanova Sholpan ◽  
Baibolova Lyazzat ◽  
Dikhanbaeva Fatima ◽  
Kizatova Maygul ◽  
Mukhtarkhanova Rauan
Keyword(s):  
Raw Materials ◽  
Protein A ◽  
Meat Products ◽  
Biologically Active ◽  
High Quality ◽  
Raw Meat ◽  
Fish Meat ◽  
Vegetable Raw Materials ◽  
Physical And Chemical ◽  
Active Substances

The main sources of animal protein are meat, milk, eggs and fish. Meat and meat products contain half of the protein a person needs, as well as all the fats, carbohydrates, hormones and other biologically active substances necessary for his life. Meat is the optimal supplier of trace elements such as iron, zinc and selenium.The aim of the work is the need to conduct research on the development of promising methods for processing raw meat and expanding the range, preparing it for the manufacture of high-quality meat products.The presented article is aimed at the development of scientifically-based solutions necessary for the implementation of the technology for the production of combined products through a combination of meat and vegetable raw materials.

scholarly journals Methods of detecting plant raw materials in meat products – a review

2011 ◽  
Vol 29 (No. 4) ◽  
pp. 299-307 ◽  
Author(s):  
J. Vaňha ◽  
F. Kvasnička
Keyword(s):  
Phytic Acid ◽  
Raw Materials ◽  
Meat Product ◽  
Meat Products ◽  
Meat Processing ◽  
Plant Materials ◽  
Processing Industry ◽  
Raw Meat ◽  
Plant Raw Materials ◽  
Quality Markers

The detection of plant raw materials in meat products is a way to estimate the actual amount of plant raw materials and thus monitor the meat product quality. Markers found in plant materials, that are most a frequently used in the meat processing industry, were selected. In order to prove the presence of plants in meat products, it is essential for the same markers not to be natural compounds of the raw meat as well. Such specific markers include isoflavones, oligosaccharides, phytic acid and starch. The review summarises only the methods used in the last decade.

HIGHLY SENSITIVE IMMUNOASSAY OF PENICILLINS IN DAIRY AND MEAT PRODUCTS

2021 ◽  
Vol 1 (19) ◽  
pp. 234-236
Author(s):  
A.I. Zilberman ◽  
I.I. Vashkevich ◽  
O.V. Sviridov
Keyword(s):  
Immunosorbent Assay ◽  
Meat Products ◽  
High Sensitivity ◽  
Enzyme Linked Immunosorbent Assay ◽  
Highly Sensitive ◽  
Very High ◽  
Standard Solutions

Specific immunoreagents have been obtained and a direct enzyme-linked immunosorbent assay with a very high sensitivity to penicillins in standard solutions (0.06 ng/ml) as well as in the samples of milk (0.3 μg/kg) and meat (2.4 μg/kg) has been developed.

scholarly journals Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1111
Author(s):  
Maria Martuscelli ◽  
Annalisa Serio ◽  
Oriana Capezio ◽  
Dino Mastrocola
Keyword(s):  
Animal Species ◽  
Raw Materials ◽  
Meat Products ◽  
Religious Communities ◽  
Processed Meat ◽  
Raw Meat ◽  
Oxidative Reactions ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Halal Food

Only some animal species could be transformed into ḥalāl salami and the raw meat must be obtained from ritually slaughtered animals. Several scientific studies have been conducted on ritual slaughtering practices and manufacturing of meat products for Jewish and Muslim religious communities; furthermore, many projects have been funded by the European Community on this topic. The authenticity and traceability of meat is one of the priorities of ḥalāl food certification systems. The pig matrix (meat and/or lard) may be fraudulently present in ḥalāl processed meat, as well as salami, for both economic and technological purposes; in fact, the use of these raw materials reflects the easier availability and their lower cost; furthermore, it allows manufacturers to obtain final products with better quality (sensory properties) and stability (especially with respect to oxidative reactions). The aim of this review is to discuss the qualitative and technological aspects of ḥalāl raw meat for dry fermented sausages (salami); moreover, this study focuses on the most recent studies carried out on the certification system and on the analytical methods performed in order to solve problems such as fraud and adulteration of ḥalāl salami and other halal meat foods.

Sign in / Sign up

Export Citation Format

Share Document