scholarly journals Novel Techniques for Microbiological Safety in Meat and Fish Industries

2021 ◽  
Vol 12 (1) ◽  
pp. 319
Author(s):  
Maksim Rebezov ◽  
Muhammad Farhan Jahangir Chughtai ◽  
Tariq Mehmood ◽  
Adnan Khaliq ◽  
Saira Tanweer ◽  
...  
Keyword(s):  
Structural Changes ◽  
Meat Products ◽  
Pilot Scale ◽  
Processed Meat ◽  
The Novel ◽  
Thermal Methods ◽  
Microbiological Safety ◽  
Food Borne ◽  
Novel Processing

The consumer tendency towards convenient, minimally processed meat items has placed extreme pressure on processors to certify the safety of meat or meat products without compromising the quality of product and to meet consumer’s demand. This has prompted difficulties in creating and carrying out novel processing advancements, as the utilization of more up-to-date innovations may influence customer decisions and assessments of meat and meat products. Novel advances received by the fish and meat industries for controlling food-borne microbes of huge potential general wellbeing concern, gaps in the advancements, and the requirement for improving technologies that have been demonstrated to be effective in research settings or at the pilot scale shall be discussed. Novel preparing advancements in the meat industries warrant microbiological approval before being named as industrially suitable alternatives and authorizing infra-structural changes. This miniature review presents the novel techniques for the microbiological safety of meat products, including both thermal and non-thermal methods. These technologies are being successfully implemented and rationalized in subsisting processing surroundings.

Quality attributes and safety of processed meat products in Ibadan, Nigeria

2020 ◽  
Vol 45 (4) ◽  
Author(s):  
O. B. Jegede ◽  
O. A. Ogunwole ◽  
A. B. Omojola
Keyword(s):  
Heterotrophic Bacteria ◽  
Meat Products ◽  
Cholesterol Content ◽  
Processed Meat ◽  
Ether Extract ◽  
Heterocyclic Aromatic Amine ◽  
Polycyclic Aromatic ◽  
Global Concern ◽  
Ibadan Nigeria

Consumption of processed meat products has greatly increased due to availability and accessibility of ready to eat meat products. Despite increased patronage of ready to eat meat products, food safety implication of processed ready-to-eat-meat products is of global concern. Against this background, this study was aimed at assessing the quality and safety of processed ready to eat meat products sold in Ibadan. Samples of asun, suya and kundi were randomly collected from four selected markets in Ibadan metropolis and subjected to chemical analyses. The total cholesterol content in suya (1538.00 mg/100mg) was significantly higher (P<0.05) than in asun (1277.60 mg/100mg) and kundi (1277.60 mg/100mg). Kundi had significantly (P<0.005) higher crude protein (70.66 %) and ether extract (23.42 %) than asun with 20.17 % and 10.85 % ether extract, respectively. Lipid peroxidation of suya (6.18 mg/MDA/kg) at day 28 was significantly higher (P<0.05) than kundi (4.50 mg/MDA/kg) and asun (4.19 mg/MDA/kg). The total polycyclic aromatic hydrocarbon (TPAH) was 5.31μg/kg in suya, 2.02μg/kg in asun and 1.55μg/kg in kundi. The total heterocyclic aromatic amine (THAA) was 51.66 ng/g in suya, 28.12 ng/g in asun and 23.70 ng/g in kundi. The total heterotrophic bacteria count in suya (28.17 ×10-3cfu/g) was higher than in kundi (11.19 ×10-3cfu/g) and asun (3.99×10-3cfu/g). Therefore, safe keeping and quality of suya in Ibadan metropolis was low based on the above parameters measured.

scholarly journals Novel Materials in the Preparation of Edible Films and Coatings—A Review

Coatings ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 674 ◽  
Author(s):  
Sabina Galus ◽  
Emine Aytunga Arik Kibar ◽  
Małgorzata Gniewosz ◽  
Karolina Kraśniewska
Keyword(s):  
Food Packaging ◽  
Edible Films ◽  
Plant Residues ◽  
The Novel ◽  
Coating Technology ◽  
Film Forming ◽  
Quality Of Food ◽  
Novel Processing ◽  
Processing Techniques

The development of edible films and coatings has seen remarkable growth in recent decades and is expected to have an important impact on the quality of food products in the coming years. This growth is attributed to the increasing knowledge of edible films and edible coating technology, as well as advances in material science and processing technology. Packaging is used in order to reduce synthetic packaging and can play a role as an eco-friendly biodegradable package or a protective coating on the food surface. A large amount of bio-based polymers have been used in the production of edible films and coatings. Novel sources of edible materials, as well as the novel processing techniques, are a subject of great interest due to their promising potential as innovative food packaging systems. This paper presents the concept and potential for application of new film-forming materials and management of food wastes from the fruit and vegetable industry, which can encounter problems in appropriate disposal. It summarizes the extensive knowledge about the new film-forming materials such as plant residues, flours and gums to show their protective effectiveness and suitability in various types of foods.

scholarly journals Microbiological Safety and Organoleptic Quality of Homogenized Sausages Manufactured with Commercial Functional Additives

2021 ◽  
Vol 11 (24) ◽  
pp. 11662
Author(s):  
Anna Fudali ◽  
Iwona Chełmecka ◽  
Anna Marietta Salejda ◽  
Grażyna Krasnowska
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Consumer Acceptance ◽  
Organoleptic Quality ◽  
Microbiological Safety ◽  
Mesophilic Bacteria ◽  
Functional Additives ◽  
High Level ◽  
Consumer Assessment

The aim of the study was to compare the microbiological safety and sensory quality of meat products manufactured with commercial functional additives. Four functional additives (AFX, AE100, PANA4, FPRX) were used in industrial conditions in the production of homogenized meat products (thick wiener). In order to determine the microbiological safety of final products, the total number of aerobic mesophilic bacteria and the number of Listeria monocytogenes were measured. Consumer assessment and quantitative flavor profiling (QFP) were used for analysis of organoleptic quality. After 7 days of storage, it was found that the effectiveness of the selected additives against the growth of aerobic mesophilic bacteria was unsatisfactory. Only after application of PANA4 did the product not show undesirable changes that would disqualify it from consumption. Each of the functional additives used had a high level of efficacy in inhibiting the growth of Listeria monocytogenes. Meat products with PANA4 addition had the highest consumer acceptance of the overall appearance. The best intensity of flavor bouquet, meat aroma and color, assessed by QFP method, was characterized by the samples with AFX and PANA4 in their recipe.

Application of Lysostaphin-Producing Lactobacilli to Control Staphylococcal Food Poisoning in Meat Products

1998 ◽  
Vol 61 (4) ◽  
pp. 419-424 ◽  
Author(s):  
CHRISTOPH CAVADINI ◽  
CHRISTIAN HERTEL ◽  
WALTER P. HAMMES
Keyword(s):  
Starter Culture ◽  
Food Poisoning ◽  
Meat Products ◽  
Residual Activity ◽  
Pilot Scale ◽  
Surface Model ◽  
Lactobacillus Curvatus ◽  
Food Borne ◽  
Food Borne Illness ◽  
Protective Culture

The potential of lysostaphin-producing strains of Lactobacillus curvatus (Lys+) to prevent food-borne illness by Staphylococcus aureus was investigated under practical conditions. A response surface model was developed to estimate the effect of pH, temperature, and salt concentration on the lysostaphin activity. The model was applied to fermenting sausages, and a 90% reduction of lysostaphin activity at ripening was predicted. The residual activity was sufficiently high to reduce staphylococcal counts by 104 to 105 CFU/g within 2 to 3 days to below the level of detection. These results were obtained in pilot scale experiments with L. curvatus (Lys+) as a starter culture and S. aureus as well as Staphylococcus carnosus as model contaminants. The applicability of L. curvatus (Lys+) as a protective culture was studied in a mayonnaise-based meat salad. Upon incubation at 25°C the staphylococci were rapidly killed within 24 h, whereas in the presence of the isogenic Lys− strain the staphylococci grew up to numbers of 107 CFU/g.

scholarly journals Replacement of meat by mycoproteins in cooked sausages: Effects on oxidative stability, texture, and color

2021 ◽  
Vol 33 (SP1) ◽  
pp. 163-169
Author(s):  
Narges Shahbazpour ◽  
Kianoush Khosravi-Darani ◽  
Anousheh Sharifan ◽  
Hedayat Hosseini
Keyword(s):  
Binding Capacity ◽  
Meat Products ◽  
Processed Meat ◽  
The Novel ◽  
Salmonella Spp ◽  
Water Binding ◽  
Complete Replacement ◽  
E Coli ◽  
Potential Alternative ◽  
Textural Attributes

Processed meat is one of the most consumed products worldwide. Naturally, production of proteins with animal origins includes limitations such as costs, energy, time, and environmental problems. Thus, replacement of meats by alternative biomaterials such as mycoproteins can be promising. Mycoproteins with hyphal morphologies, including branches and lengths, have close structures to meat and can be a potential alternative for meat products. Therefore, the major objectives of this study included complete replacement of sausage meats by mycoproteins and comparing characteristics of the novel formula with those of meat. In general, physicochemical, microbial, nutritional, and mechanical characteristics of the formulas were assessed. Results showed that the mycoprotein substitution improved the nutritional and health effects due to the higher valuable protein and lower lipid contents. Besides, it had a high content of essential amino acid and unsaturated fatty acid, compared to meat sausage. Absence of yeasts, molds, Salmonella spp., Eshrichia (E.)coli, and Staphiloccocus (S.)aureus verified the effectiveness of the heat treatment and also the effectiveness of the hygienic procedures in both samples. With regard to phycicochemical properties, more contents of moisture and lipids in sausages containing mycoprotein were linked to further water binding capacity (WBC) (P < 0.05) and oil binding capacity (OBC) in them, compared to beef samples. Besides, the mycoprotein sample had lower (P < 0.05) values of carbohydrates, ash, and pH, compared to the beef sample. In contrast, beef sausages had better textural characteristics, such as hardness, cohesiveness, gumminess, and springiness indexes, compared to mycoprotein sausages. Higher water and OBC values of the mycoproteins led to the filling of the protein interstitial spaces as well as decreasing of the textural attributes. Thus, it resulted in the use of less oil and water in mycoprotein formulations. In conclusion, mycoproteins can be addressed as appropriate replacements for meats in sausages.

scholarly journals PENGOLAHAN NUGGET KIJING (Pseudodon vandenbushianus) DENGAN KONSENTRASI DAGING KIJING DAN LABU KUNING (Cucurbita moschara)

2015 ◽  
Vol 2 (1) ◽  
Author(s):  
Radikal ◽  
Resie Janika
Keyword(s):  
Economic Value ◽  
Meat Products ◽  
Filler Material ◽  
Processed Meat ◽  
Organoleptic Test ◽  
A Value ◽  
Minced Meat ◽  
Organoleptic Parameters

Nugget is a processed meat products made from minced meat that is printed in the form of rectangular pieces and coated with seasoned flour. Gravestone processing into nuggets will increase the economic value gravestone. With the addition of meat gravestone and pumpkins as a filler material will affect whether or not the quality of the resulting nuggets. A research on the processing nuggets gravestone (Pseudodon vandenbushianus) with concentration gravestone meat and pumpkin (Curcurbita moschara).The treatment in this study, namely the concentration of gravestones and pumpkin meat (225 g: 50 gr, 200 gr: 75 g, and 175 g: 100 gr). The analysis in this study include organoleptic parameters (color, flavor, aroma and texture).The results of organoleptic test for color, aroma and texture nuggets gravestone gravestones by treatment with meat and pumpkin on a significant level of 5% showed no bedanyata, while based on the parameters of taste showed significant differences in which panelists preferred the treatment with concentrations gravestone meat and pumpkin 225 gr : 50 ounces with a value of 3.95 (like).Keywords: Nugget, Kijing, Yellow Pumpkin

The effect of bruised beef addition on the quality of processed meat products

Meat Science ◽  
1993 ◽  
Vol 33 (1) ◽  
pp. 51-59 ◽  
Author(s):  
S.A. Rogers ◽  
L.T. Tan ◽  
J.-A. Bicanic ◽  
G.E. Mitchell
Keyword(s):  
Meat Products ◽  
Processed Meat

scholarly journals Microbiological safety of processed meat products formulated with low nitrite concentration — A review

2018 ◽  
Vol 31 (8) ◽  
pp. 1073-1077 ◽  
Author(s):  
Soomin Lee ◽  
Heeyoung Lee ◽  
Sejeong Kim ◽  
Jeeyeon Lee ◽  
Jimyeong Ha ◽  
...  
Keyword(s):  
Meat Products ◽  
Processed Meat ◽  
Nitrite Concentration ◽  
Microbiological Safety

Consumer acceptance of a functional processed meat product made with different meat sources

2018 ◽  
Vol 120 (2) ◽  
pp. 424-440 ◽  
Author(s):  
Berta Schnettler ◽  
Néstor Sepúlveda ◽  
Silvana Bravo ◽  
Klaus G. Grunert ◽  
Clementina Hueche
Keyword(s):  
Meat Products ◽  
Consumer Acceptance ◽  
Processed Meat ◽  
Omega 3 ◽  
Content Type ◽  
Functional Ingredients ◽  
Functional Ingredient ◽  
Level Of Satisfaction ◽  
Processed Products

Purpose The purpose of this paper is to explore the consumer acceptance of a functional meat processed product made with different meat sources, and to distinguish the existence of different market segments. Design/methodology/approach Non-probability sampling was used to recruit a sample of 411 consumers in Southern Chile, over the age of 18 and responsible for the purchase of meat products for their household. Findings Using a fractional factorial design for conjoint analysis, it was found in the total sample that the meat source of the meat processed product was more important than packaging, region of origin, price and the functional ingredient claim, with preference for lamb and pork meat processed products with omega-3. Two main segments were identified using a cluster analysis; these segments differed according to family size, presence and age of children, ethnic origin, general health interest, quality of diet and level of satisfaction with food-related life. The largest segment (56.0 percent) shows a high preference toward lamb meat processed product with dietary fiber and omega-3. The second (33.6 percent) preferred turkey meat processed product with antioxidants. Practical implications A differentiated marketing strategy with different meat sources and functional ingredients may give access to a large market share. People more willing to accept different functional ingredients in processed meat products may enjoy a better quality of life. The level of satisfaction with food-related life and quality of diet can be useful in explaining preferences for functional meat processed products. Originality/value This is the first study to evaluate consumer acceptance of a functional meat processed product made with three different meats and three different functional ingredient claims, which analyzed the relationship between acceptance, the consumer’s quality of diet and their level of satisfaction with food-related life.

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