scholarly journals Analysis of Association between the Consumer Food Quality Perception and Acceptance of Enhanced Meat Products and Novel Packaging in a Population-Based Sample of Polish Consumers

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1526
Author(s):  
Dominika Guzek ◽  
Dominika Głąbska ◽  
Marta Sajdakowska ◽  
Krystyna Gutkowska
Keyword(s):  
Quality Improvement ◽  
Food Quality ◽  
Meat Products ◽  
Food Products ◽  
Consumer Acceptance ◽  
Animal Origin ◽  
Computer Assisted ◽  
Random Group ◽  
Food Preservatives ◽  
Expiry Date

The consumer acceptance of novel enhanced-quality products and their willingness to buy such products may be a crucial topic in the field of marketing. The aim of this study was to analyze the association between consumers’ perceptions of food quality and their acceptance of enhanced meat products and novel packaging. The study was conducted using the Computer-Assisted Personal Interview (CAPI) method in a random group of 1009 respondents, who were recruited as a representative sample based on data from the Polish National Identification Number database. The participants were asked about the most important quality determinants of food products of animal origin and about quality improvement methods and their acceptance of those methods. The quality determinants of animal-based food products were indicated as follows: origin, production technology, manufacturer, components and nutritional value, visual and sensory characteristics, expiry date, and cost. The quality improvement methods were clustered into groups that were associated with product enhancement and application of novel packaging, and the acceptance of those methods was also verified. Indicating specific quality determinants of animal-derived food products affects the consumer acceptance of product enhancement (p = 0.0264) and novel packaging as quality improvement methods (p = 0.0314). The understanding that enhancement is applied for the purpose of quality improvement did not influence the acceptance of products (p = 0.1582), whereas the knowledge that novel packaging is applied influenced the acceptance (p = 0.0044). The obtained results suggested that in the case of application of novel packaging, a higher level of knowledge may be a reason for consumer’s rejection of the resulting products, but the appearance and taste of products may contribute to the higher acceptance of novel packaging. Educating consumers may improve their acceptance of product enhancement, as concerns about the addition of food preservatives may lead them to reject enhanced products.

scholarly journals METHODOLOGICAL ASPECTS OF IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING THE CORRECTIVE PROPERTIES OF INNOVATIVE MEAT PRODUCTS

2018 ◽  
Vol 3 (3) ◽  
pp. 36-55 ◽  
Author(s):  
Natal’ya L. Vostrikova ◽  
Irina M. Chernukha ◽  
Daniil V. Khvostov
Keyword(s):  
Food Quality ◽  
New Technologies ◽  
Raw Materials ◽  
Muscle Protein ◽  
Food Additives ◽  
Meat Products ◽  
Food Products ◽  
Modern Technology ◽  
Animal Origin ◽  
Quality And Safety

One of the ways to address the food quality issues facing the industry is the development of standardized and certified methods related to the conduct of in-depth studies of biochemical indicators of quality and safety of meat and meat products. The world laboratory practice in the field of food quality and safety shows a constant expansion of the list of controlled indicators of food raw materials and products. An important feature of the modern period in the development of biomedical and biotechnological research is the introduction of a whole complex of postgenomic technologies, which are based on a systematic approach to the study of the functioning of the mammalian proteome in various physiological and pathological conditions, including the formation and development of alimentary-dependent pathologies. In this regard, the problem of multilateral study of food products, in particular their identification, is the most relevant, because the modern technology of their production has undergone significant changes and requires the development of “gentle “ processing modes. They concern raw materials and auxiliary materials used at all stages of production. This and new technologies of production of protein products from plant raw materials, as well as the introduction of food raw materials and food additives of artificial origin and the excess introduction of additives of plant and animal origin can cause falsification of products, as well as affect the health of the consumer. Food quality assessment includes the control of components of finished products. It is most difficult to determine the proportion of muscle protein in multi-component meat products that have undergone heat treatment. Therefore, in practice, when assessing the quality of food products, there is a need to identify its real composition in accordance with the declared normative documents. Currently, a promising area of research in the field of determining the composition of finished food is the selection of biomarkers of various components. Therefore, it is important to develop a methodology for the identification of biochemical changes in food raw materials under the influence of technological factors using modern research methods. This paper provides an overview of the protein and peptide analysis methodology, including the latest technologies that are becoming increasingly important.

scholarly journals PREREQUISITES FOR THE FORMATION OF D - ENANTIOMERS OF AMINO ACIDS OF ANIMAL PROTEINS IN THE MANUFACTURING PROCESS OF MEAT PRODUCTS

2019 ◽  
Vol 4 (1) ◽  
pp. 30-36
Author(s):  
Natal’ya L. Vostrikova ◽  
Oksana A. Kuznetsova ◽  
Valentina B. Krylova ◽  
Andrey V. Kulikovskii
Keyword(s):  
Amino Acids ◽  
Meat Products ◽  
Food Products ◽  
Animal Origin ◽  
Meat Production ◽  
Amino Acid Residues ◽  
Animal Tissues ◽  
Post Translational Modifications ◽  
Increased Risk ◽  
Protein Matrices

The paper presents studies on the presence or formation of d - enantiomers of amino acids in animal tissues or organs, in meat products during its production processes. It is shown that the process of epimerization of L - amino acid residues with the formation of D-enantiomers affect the reduction of the properties of food products, including the formation of oncoassociated subsequent effects on the human body.Modern control of the quantitative and qualitative composition of d-enantiomers of amino acids in food products, monitoring for stratification of the increased risk of toxic compounds in food are becoming an urgent medical and social problem. The studies planned in this paper are aimed at developing approaches to the creation of food products that reduce the oncogenic alimentary load on human health by solving the problem of technological modification of production, eliminating or minimizing post - translational modifications in proteins that contribute to the formation of d-enantiomers of amino acids. These studies will create a scientific and technological database associated with the risk assessment of carcinogenesis in protein matrices of animal origin. Based on the presented analysis, the task of developing and testing a method to control the accumulation of D-isomers in the course of various technological processes of meat production is extremely popular.

scholarly journals Quality and Safety of Meat Products in Russia: Results of Monitoring Samples from Manufacturers and Evaluation of Analytical Methods

2020 ◽  
Vol 8 (1) ◽  
pp. 41-47
Author(s):  
Natal’ya L. Vostrikova ◽  
Anatoly V. Zherdev ◽  
Elena A. Zvereva ◽  
Irina M. Chernukha
Keyword(s):  
Food Quality ◽  
Analytical Methods ◽  
Food Systems ◽  
Meat Product ◽  
Meat Products ◽  
Food Products ◽  
Added Value ◽  
Low Grade ◽  
Quality And Safety ◽  
Safety Control

Violations in manufacturing and products that do not meet the declared markings are currently an acute problem in ensuring the safety and quality of food. Meat products are often falsified due to the high added value and multicomponent composition. Despite the efforts of regulatory organizations, the covert replacement of various types of meat with cheaper or low-grade compounds is widespread. Consumer societies, individuals, food quality control state institutions are interested in the results of food quality, safety and conformity monitoring. This article presents information on results of food products’ conformity and possible analytical methods used to control meat products’ composition, the results of meat product monitoring as conducted by the V. M. Gorbatov Federal National Center for Food Systems (Moscow, Russia), data on the prevalence of various types of falsification, and proposals to improve the quality and safety control of meat products in Russia. According to the national regulatory framework, which includes national and international safety standards and regulations, has a strict control over the content of a large number of components of a diverse chemical nature is needed. That leads to the development of analytical methods and devices that can reliably evaluate components in food products added even in micro amounts. A direct relationship between the introduction of a new, more accurate method for identifying a product’s components and the reduction in cases of the corresponding fraud has been detected.

scholarly journals Analysis of the results of the study on the presence of methicillin-resistant Staphylococcus (MRSA) in food products of animal origin

2018 ◽  
Vol 20 (87) ◽  
pp. 112-115
Author(s):  
T. Kozytska ◽  
T. Garkavenko
Keyword(s):  
Antibiotic Resistance ◽  
Meat Products ◽  
Food Products ◽  
Animal Origin ◽  
Diffusion Method ◽  
Methicillin Resistant ◽  
Geographical Regions ◽  
Resistant Strains ◽  
Methodological Guidelines

The frequency of Staphylococcus aureus resistance to antibiotics (AB) has significant differences in different countries and geographical regions. The main problem is represented by strains of methicillin-resistant staphylococcus (MRSA), resistant to many ABs. Often, MRSA is transmitted to humans through animal food products. Purpose: investigate animal foods for S. aureus and detect methicillin-resistant strains. Food research was carried out according to ISO 6888-1, ISO 6888-2, MW 15.2-5.3-004:2007, State standard 10444.2. The material for further research was the isolates of S. aureus isolated from different groups of food products of animal origin. Disks containing methicillin (30 mg) and oxacillin (5 mg) and Müller-Hinton nutrient medium were used to determine the sensitivity to AB. The research was conducted by disc diffusion method in accordance with the Methodological Guidelines «Determination of microorganism sensitivity to antibacterial preparations» dated 12/25/2014. In addition, the data of the state veterinary report on the study of milk of cows and determination of antibiotic resistance of cultures isolated from it in 2017 were analyzed. A study on the presence of coagulase-positive Staphylococcus was carried out in food products of animal origin during 2016–2017. During this period, 58 isolates of S. aureus were identified, of which 7 were classified as MRSA, which was an average of 12.1 % of all isolated cultures. The highest amount of MRSA is isolated from chicken meat – 29.0% and meat products – 20.0%, ready-to-eat fish – 16.7% and meat mincer – 6.1%. The 2017 report on antibiotic resistance from all regions of Ukraine was also analyzed for the detection of S. aureus strains resistant to oxacillin. These data were available only for S. aureus isolated from milk from cows suffering from subclinical mastitis. Of the 47 strains of S. aureus, 22 (46.8%) were methicillin-resistant. MRSA poses a serious threat to the health of humans and animals and may be transmitted through food. There is no monitoring system in Ukraine on the detection of resistant strains in food products. A single list of ABs according to which laboratories conducted sensitivity tests was not approved. Therefore, in most cases, the sensitivity of Staphylococcus to oxacillin/methicillin is not determined. We found that, on average, MRSA from animal foods of animal origin in Ukraine is found in 12.1% of cases. Milk of animals, that suffer from subclinical forms of mastitis, can serve as a source of MRSA for humans, because it was detected in 46.8% of cases.

scholarly journals Determining Food Stability to Achieve Food Security

2021 ◽  
Vol 13 (13) ◽  
pp. 7222
Author(s):  
Juan García-Díez ◽  
Carla Gonçalves ◽  
Luca Grispoldi ◽  
Beniamino Cenci-Goga ◽  
Cristina Saraiva
Keyword(s):  
Developing Countries ◽  
Food Security ◽  
Food Availability ◽  
Environmental Sustainability ◽  
Rural Areas ◽  
Meat Products ◽  
Food Products ◽  
Animal Origin ◽  
Food Stability ◽  
Quantitative Definition

Food security, as part as public health protection, constitutes one of the main objectives for countries aiming to ensure the health of all their citizens. However, food security is compromised worldwide by conflict, political instability, or economic crises, both in developed and developing countries. Conversely, because of the importance of agriculture to the economies of rural areas both in developed and developing countries, this sector can contribute to improving food stability, as well as to furthering food security. Thus, livestock and traditional meat products represent a key factor in ensuring food availability. Overall, biosecurity measures improve animal welfare by decreasing the occurrence of diseases that compromise the stability by causing fluctuations in the availability of meat and animal-derived food products such as milk, eggs, or traditional fermented products. As a consequence, an absence of biosecurity measures affects food security (in its quantitative definition, as described above) as well as the productive, sanitary, and environmental sustainability of the rural environment. Products of animal origin support local trade and the regional economy, while contributing to the availability of foods without great external dependence. The manufacture of foods of animal origin aims to create products that are durable and that maintain food availability for long periods of time, even during seasons with scarce resources. Thus, dry-cured or fermented meat products play an important role in food availability. Food security also refers to food access under healthy economic conditions; therefore, knowledge of the main tools that guarantee the safety of these kinds of food products is essential to achieving food stability and further food security.

Food safety in the middle Ob region

2018 ◽  
Author(s):  
Виктор Кисленко ◽  
Viktor Kislenko
Keyword(s):  
Heavy Metals ◽  
Food Safety ◽  
Graduate Students ◽  
Raw Materials ◽  
Meat Products ◽  
Food Products ◽  
Animal Origin ◽  
Fish Food ◽  
Animal Body ◽  
Novosibirsk Region

The monograph includes information on the sanitary and microbiological state of raw materials and food products of animal origin (meat, milk, meat products), products of their processing and fish in the period from 1999 to 2014 in the average Ob region within the Novosibirsk region. The dynamics of microbiological safety, content of heavy metals (Cd, Hg, Pb, As) in food products for the specified period is shown. The nature of accumulation of heavy metals in animal and fish food products is reflected. The spatial regularities of the content of heavy metals and radionuclides in feed, food products of animal origin and the animal body were revealed. The book is addressed to specialists working in the field of food safety, graduate students and students of biological faculties of universities.

scholarly journals Development of Wild Boar Species-Specific DNA Markers for a Potential Quality Control and Traceability Method in Meat Products

2020 ◽  
Author(s):  
Dániel Szemethy ◽  
Bendegúz Mihalik ◽  
Krisztián Frank ◽  
Tibor Nagy ◽  
Dóra Újváry ◽  
...  
Keyword(s):  
Quality Control ◽  
Wild Boar ◽  
Species Identification ◽  
Food Quality ◽  
Meat Products ◽  
Pcr Amplification ◽  
Food Products ◽  
Meat Production ◽  
Food Quality Control ◽  
Indel Markers

Abstract In the food supply chain, quality control has a very important role in maintaining customer confidence. In the EU, food safety aspects are strictly regulated; however, composition requirements and standard control methods are generally undefined. The rapidly increasing wild boar population has a growing market share in venison or game meat production. Several methods have been described for species identification and control of composition in food products, but only some of these are suitable for routine measurements. The aim of our research was to design a rapid, reliable and simple PCR insertion/deletion (InDel)-based genetic tool suitable for species identification in food quality control laboratories. In total, 59 different swine (Sus scrofa) whole genomes were tested with bioinformatic tools to identify wild boar-specific insertions or deletions. Three independent InDels were suitable for marker development, multiplex PCR amplification and separation in agarose gel. Altogether, 209 samples of wild boar and ten other domestic pig breeds were taken for DNA extraction and validation of the three multiplexed InDel markers. Statistical analysis showed a very high combined predictive value (0.996), indicating the capability of the newly developed markers to detect wild boars with a probability over 99%. Breed assignment tests confirm that the InDel markers developed are suitable for rapid, sensitive and reliable identification of the wild boar meat content of food products. The use of the reported method in food quality control can mean a simple and cost-effective way to maintain consumer confidence and to support the competitiveness of fair producers.

scholarly journals Heterocyclic aromatic amines as a safety criteriа for meat and fish products

2020 ◽  
Vol 52 (1) ◽  
pp. 64-69
Author(s):  
Т.О. Shchutska ◽  
T.V. Adamchuk ◽  
A.E. Podrushnyak ◽  
H.А. Demich
Keyword(s):  
Aromatic Amines ◽  
Protein Denaturation ◽  
Experimental Studies ◽  
Meat Products ◽  
Food Products ◽  
Heterocyclic Aromatic Amines ◽  
Animal Origin ◽  
Cooking Methods ◽  
Fish Products ◽  
Production Technologies

Against the background of adverse environmental conditions in Ukraine, experts in the field of medicine, food hygiene note the raising importance of various nutritional factors in increasing the risk of developing cancer. A number of compounds resulting from protein denaturation during the heat treatment of meat and fish products can pose a high risk. Such compounds include heterocyclic aromatic amines (HAA) i.e. substances that, in extremely low concentrations, can carry out mutagenic and carcinogenic effects on the human body. Aim of the Research. To analyse studies from available sources of information about the likelihood and conditions of the formation of chemicals hazardous to human health in foods of animal origin during thermal cooking. Methods and Materials. Review and analysis of scientific publications based on the results of experimental studies of European, American and Japanese scientists. Results and Discussion. Studies have established that in the process of thermal cooking of food products of animal meat, poultry, fish, HAA are formed and accumulate as a result of complex multi-stage chemical reactions with the obligatory participation of amino acids, sugars, creatine and creatinine, which is its cyclic form. The formation of mutagenic HAA is affected by a number of conditions. For example, the accumulation of heterocyclic aromatic amines in fried meat products is most affected by the temperature of the surface of the pan and the outer layer of meat, the duration of frying, the degree of meat chopping, the presence of breading, pickling, the addition of onions to the chopped meat. Conclusions. Taking into account that the diet of more than 40% of the population includes products containing HAA, the development and justification of safety criteria for meat and fish products concerning the content of heterocyclic aromatic amines as well as the development of ways to prevent their formation form an urgent problem. The following tasks must be solved as priorities: – to develop and standardize methods for the determination of HAA in various types of food products; – to conduct studies of the content of HAA in meat and fish products and in culinary products; – to study the influence of various methods of thermal cooking on the accumulation of HAA in finished products made from meat and fish; – to study the effect of the raw materials used and production technologies on the accumulation of HAA in food products; – to optimize the formulae of meat and fish products and their production technologies in order to minimize the number of HAA formed in the finished product; – to justify the acceptable levels of HAA in food products and to develop safety criteria for meat and fish products concerning the content of HAA on the basis of clinical and laboratory studies. Key Words: heterocyclic aromatic amines (HAA), meat products, fish products, thermal cooking, safety.

scholarly journals Dairy Products Quality from a Consumer Point of View: Study among Polish Adults

Nutrients ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1503
Author(s):  
Marta Sajdakowska ◽  
Jerzy Gębski ◽  
Dominika Guzek ◽  
Krystyna Gutkowska ◽  
Sylwia Żakowska-Biemans
Keyword(s):  
Food Quality ◽  
Dairy Products ◽  
Production Method ◽  
Farm Animals ◽  
Animal Origin ◽  
Computer Assisted ◽  
High Quality ◽  
Production Methods ◽  
Quality Of Food

The aims of the current study were (a) to deepen the understanding of food quality from animal origin with particular emphasis on dairy products, including yoghurt; (b) to determine the level of acceptance of methods and ingredients used to enhance the quality of food from animal origin; (c) to identify how the perception of animal products quality affects the acceptance of changes in production methods and (d) to identify the projective image of consumers purchasing high-quality yoghurt. The data were collected using a CAPI (Computer Assisted Personal Interview) survey on a sample of 983 consumers. The k-means clustering method (k-means clustering algorithm is an unsupervised algorithm that is used to segment the interest area from the background) was used to identify five clusters of consumers. Moreover, the logistic regression models were used in order to examine the impact of opinions related to the quality of product on acceptance of food production methods. The results showed that food quality is generally perceived by consumers using the following attributes: its freshness, naturalness, production method, as well as appearance, taste and smell, but when it comes to the quality of food from animal origin, convenience, connected with the availability, nutritional value and health benefits is of primary importance. The most accepted production method of high-quality food is animal production that takes into consideration the welfare of farm animals. Results also show that the increase in the level of education among the surveyed people contributed to the acceptance of ensuring welfare of farm animals as a method of increasing food quality while consumers′ openness to new products favored the acceptance of adding health-promoting ingredients to livestock feed. As regards the assessment of the level of acceptance of enhancing food with beneficial ingredients, people for whom health aspects were important declared their willingness to accept such a method of increasing food quality. The research findings can be used to develop educational campaigns as well as marketing communication of enterprises operating on the food market. Furthermore, the results could be used to strengthen the competitive position of food enterprises searching for innovative solutions.

scholarly journals Oczekiwania konsumentów wobec innowacyjnych produktów żywnościowych pochodzenia zwierzęcego

2016 ◽  
pp. 161-171
Author(s):  
Anna Olewnik-Mikołajewska ◽  
Krystyna Gutkowska ◽  
Iwona Kowalczuk ◽  
Marta Sajdakowska ◽  
Sylwia Żakowska-Biemans
Keyword(s):  
Human Health ◽  
Consumer Preferences ◽  
Positive Impact ◽  
New Products ◽  
Food Products ◽  
Consumer Acceptance ◽  
Animal Origin ◽  
Negative Effect ◽  
Food Market ◽  
High Level

The modern food market is characterized by very dynamic changes of its offer trying to meet the diverse and changing consumer preferences. At the same time, it is noted that among many new products on the market, there are some that exist longer, and others that do not, while the time of new products existing is determined mainly by the consumer acceptance. On the basis of both qualitative and quantitative data, it could be stated that consumers have relatively high level of acceptance of majority of the new food products of animal origin. However, higher consumer acceptance is stated for content modifications associated with reduction of components, which may have a negative effect on human health, whereas food products enrichment, even if associated with a positive impact on human health, was less accepted by consumers. The acceptance level of innovations in food products of animal origin depends on sociodemographic characteristics of consumers. Moreover, the level of acceptance is associated with innovators profile.

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