The effects of curing technology on the rheological and organoleptic features of meat products

Meat products are important staple foodstuffs owing to their high protein, vitamin and mineral content. Meat plants do not only use traditional production technologies but also develop methods that preserve the nutritional value of meat or improve the texture and organoleptic features of meat products. These features play an important role in the consumer society. Consumers first meet the external features of meat and this experience influences their decisions. Our analyses compared a traditional and a new curing procedure. Besides organoleptic inspections, we analysed texture with a CT3 type Texture Analyser to obtain quantified information on the condition of meat samples in the various curing phases. We used our results to compare traditional and new curing procedures.

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Sodium chloride and nitrite contents in canned meat in pieces from the Serbian market

Food and Feed Research ◽

10.5937/ffr47-29118 ◽

2020 ◽

Vol 47 (2) ◽

pp. 169-174

Author(s):

Tatjana Peulić ◽

Predrag Ikonić ◽

Marija Jokanović ◽

Jovana Delić ◽

Jasmina Gubić ◽

...

Keyword(s):

Sodium Chloride ◽

Meat Products ◽

Chloride Content ◽

Fat Content ◽

High Protein ◽

Low Fat ◽

Special Diet ◽

Canned Meat ◽

Meat Samples ◽

Nitrite Content

Canned meat in pieces (CM) is a group of meat products widely consumed by children and consumers with special diet regimes, due to high protein and low fat content. In this study safety of these products regarding sodium chloride and nitrite contents was examined in total of 19 meat samples produced by 14 most represented meat processors on Serbian market. The statement about high protein and low fat content in CM for products from the Serbian market was confirmed. The products made from chicken meat ("Pileća prsa", protein 12.4 to 17.4 g/100 g; fat 0.92 to 3.84 g/100 g) had higher protein and lower fat content that the products made from pork ("Pizza šunka", protein 11.5 to 14.3 g/100 g; fat 4.61 to 14.4 g/100 g). In the group "Pileća prsa" 90.91% of samples had sodium chloride content below 1.5 g/100 g, while in the group "Pizza šunka", 75% of samples had sodium chloride content lower than 1.5 g/100g. Residual nitrite content in product "Pileća prsa" ranged from 0.62 to 20.7 mg/kg and in product "Pizza šunka" this content ranged from 3.27 to 19.2 mg/kg. These results indicate that all analysed samples were below the required limits of nitrite content. According to the results obtained in this study, children and consumers with special diet regimes are free to consume Serbian meat products in the type of CM considering the contents of protein and fat, as well as sodium chloride and nitrite residue.

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STUDY OF VETERINARY AND SANITARY INDICATORS OF PIG MEAT IN ECHINOCOCCOSIS AND ALVEOCOCCOSIS

Problems of Veterinary Sanitation, Hygiene and Ecology ◽

10.36871/vet.san.hyg.ecol.201803001 ◽

2018 ◽

Vol 1 (3) ◽

pp. 7-12

Author(s):

M. P. Butko ◽

◽

P. A. Popov ◽

I. S. Osipova ◽

E. A. Semenova ◽

...

Keyword(s):

Nutritional Value ◽

Meat Products ◽

Well Being ◽

Microbiological Analysis ◽

Quality And Safety ◽

Chemical Parameters ◽

Chemical Indicators ◽

Pig Meat ◽

Meat Samples ◽

Physical And Chemical

The article presents the results of studies to determine the organoleptic, microbiological and physical and chemical parameters of pig meat in echinococcosis and alveococcosis. Studies of the quality and safety of meat samples by organoleptic, microbiological and physicochemical parameters for echinococcosis and alginate pigs, showed that the meat obtained from the invasive animals met the requirements of SanPiN 2.3.1078-01 «Hygiene requirements of safety and nutritional value food products» (approved on 06.11.2001 with changes and additions), GOST R 54354-2011. «Meat and Meat Products. General requirements and methods of microbiological analysis» (12.06.2011) and «Rules for veterinary inspection of slaughter animals and veterinary and sanitary examination of meat and meat products» (1983), and the revealed deviations were uncritical and meat is allowed without restriction. However, in order to provide a full guarantee of veterinary and sanitary well-being of meat obtained from slaughter of invasive animals, in our opinion, it is necessary to provide additional research on its organoleptic, microbiological and physical and chemical indicators, which should ensure its safety.

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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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Occurrence and Survival of Verocytotoxin-Producing Escherichia coli O157 in Meats Obtained from Retail Outlets in The Netherlands

Journal of Food Protection ◽

10.4315/0362-028x-62.10.1115 ◽

1999 ◽

Vol 62 (10) ◽

pp. 1115-1122 ◽

Cited By ~ 51

Author(s):

A. E. HEUVELINK ◽

J. T. M. ZWARTKRUIS-NAHUIS ◽

R. R. BEUMER ◽

D E. de BOER

Keyword(s):

Escherichia Coli ◽

The Netherlands ◽

Meat Products ◽

Storage Period ◽

Processed Meat ◽

Raw Meat ◽

Pork Products ◽

Minced Beef ◽

Beef Products ◽

Meat Samples

In 1996 and 1997, 2,941 fresh and processed meat products obtained from supermarkets and butcher shops in The Netherlands were examined for the presence of verocytotoxin-producing Escherichia coli of serogroup O157 (O157 VTEC). Additionally, the fate of O157 VTEC in raw meat products stored at low temperatures and the effect of different additives were evaluated. O157 VTEC strains were isolated from 6 (1.1%) of 571 samples of raw minced beef, 2 (0.5%) of 402 samples of raw minced mixed beef and pork, 1 (1.3%) of 76 samples of raw minced pork, 1 (0.3%) of 393 samples of other raw pork products, and 1 (0.3%) of 328 samples of cooked or fermented ready-to-eat meats. Other raw beef products (n = 223) and meat samples originating from poultry (n = 819), sheep or lamb (n = 46), or wild animals (n = 83) were all found to be negative for O157 VTEC. For the survival experiments we used tartaar (minced beef with a fat content of less than 10%) and filet americain (tartaar mixed with a mayonnaise-based sauce [80 to 20%]). The O157 VTEC strain tested was able to survive in tartaar and filet americain stored at −20, 0, 5, or 7°C for 3 days. At both 7 and at 15°C, O157 VTEC counts in tartaar and filet americain remained virtually unchanged throughout a storage period of 5 days. Addition of acetic acid (to pH 4.0), sodium lactate (1 and 2% [wt/wt]), or components of the lactoperoxidase–thiocyanate–hydrogen peroxide system to filet americain did not result in a reduction of viable O157 VTEC cells during storage at 7 or 15°C. It was concluded that raw meat contaminated with O157 VTEC will remain a hazard even if the meat is held at low or freezing temperatures.

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Molecular and HPLC-based approaches for detection of aflatoxin B1 and ochratoxin A released from toxigenic Aspergillus species in processed meat

BMC Microbiology ◽

10.1186/s12866-021-02144-y ◽

2021 ◽

Vol 21 (1) ◽

Author(s):

Abdelazeem M. Algammal ◽

Mahmoud E. Elsayed ◽

Hany R. Hashem ◽

Hazem Ramadan ◽

Norhan S. Sheraba ◽

...

Keyword(s):

Ochratoxin A ◽

Meat Products ◽

Its Region ◽

Processed Meat ◽

Isolation And Identification ◽

Beef Meat ◽

Meat Samples ◽

Aflatoxin B ◽

Minced Meat ◽

Mold Count

Abstract Background Meat-products are considered an enriched media for mycotoxins. This study aimed to investigate the prevalence of toxigenic Aspergillus species in processed meat samples, HPLC-quantitative measurement of aflatoxin B1 and ochratoxin A residues, and molecular sequencing of aflR1 and pks genes. One hundred and twenty processed beef meat specimens (basterma, sausage, and minced meat; n = 40 for each) were collected from Ismailia Province, Egypt. Samples were prepared for total mold count, isolation, and identification of Aspergillus species. All samples were analyzed for the production of both Aflatoxin B1 and Ochratoxin A mycotoxins by HPLC. Molecular identification of Aspergillus flavus and Aspergillus ochraceus was performed using PCR amplification of the internal transcribed spacer (ITS) region; furthermore, the aflR1 and pks genes were sequenced. Results The total mold count obtained from sausage samples was the highest one, followed by minced meat samples. The prevalence of A. flavus was (15%), (7.5%), and (10%), while the prevalence of A. ochraceus was (2.5%), (10%), and (0%) in the examined basterma, sausage, and minced meat samples, respectively. Using PCR, the ITS region was successfully amplified in all the tested A. flavus and A. ochraceus strains. Aflatoxin B1 was detected in six basterma samples (15%). Moreover, the ochratoxin A was detected only in four sausage samples (10%). The aflR1 and pks genes were amplified and sequenced successfully and deposited in the GenBank with accession numbers MF694264 and MF694264, respectively. Conclusions To the best of our knowledge, this is the first report concerning the HPLC-Molecular-based approaches for the detection of aflatoxin B1 and ochratoxin A in processed beef meat in Egypt. The production of aflatoxin B1 and ochratoxin A in processed meat constitutes a public health threat. Aflatoxin B1 is commonly associated with basterma samples. Moreover, ochratoxin A was detected frequently in sausage samples. The routine inspection of mycotoxins in processed meat products is essential to protect human consumers.

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The Effects of a High-Protein Diet on Bone Mineral Density in Exercise-Trained Women: A 1-Year Investigation

Journal of Functional Morphology and Kinesiology ◽

10.3390/jfmk3040062 ◽

2018 ◽

Vol 3 (4) ◽

pp. 62

Author(s):

Jose Antonio ◽

Anya Ellerbroek ◽

Cassandra Carson

Keyword(s):

Bone Mineral Density ◽

Body Composition ◽

Bone Mineral ◽

Mineral Content ◽

High Protein Diet ◽

High Protein ◽

Protein Diet ◽

Whole Body ◽

Mineral Density ◽

One Year

The effects of long-term high-protein consumption (i.e., >2.2 g/kg/day) are unclear as it relates to bone mineral content. Thus, the primary endpoint of this investigation was to determine if consuming a high-protein diet for one year affected various parameters of body composition in exercise-trained women. This investigation is a follow-up to a prior 6-month study. Subjects were instructed to consume a high-protein diet (>2.2 g/kg/day) for one year. Body composition was assessed via dual-energy X-ray absorptiometry (DXA). Subjects were instructed to keep a food diary (i.e., log their food ~three days per week for a year) via the mobile app MyFitnessPal®. Furthermore, a subset of subjects had their blood analyzed (i.e., basic metabolic panel). Subjects consumed a high-protein diet for one year (mean ± SD: 2.3 ± 1.1 grams per kilogram body weight daily [g/kg/day]). There were no significant changes for any measure of body composition over the course of the year (i.e., body weight, fat mass, lean body mass, percent fat, whole body bone mineral content, whole body T-score, whole body bone mineral density, lumbar bone mineral content, lumbar bone mineral density and lumbar T-score). In addition, we found no adverse effects on kidney function. Based on this 1-year within-subjects investigation, it is evident that a diet high in protein has no adverse effects on bone mineral density or kidney function.

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Helicobacter pullorum Isolated from Fresh Chicken Meat: Antibiotic Resistance and Genomic Traits of an Emerging Foodborne Pathogen

Applied and Environmental Microbiology ◽

10.1128/aem.02394-15 ◽

2015 ◽

Vol 81 (23) ◽

pp. 8155-8163 ◽

Cited By ~ 18

Author(s):

Vítor Borges ◽

Andrea Santos ◽

Cristina Belo Correia ◽

Margarida Saraiva ◽

Armelle Ménard ◽

...

Keyword(s):

Membrane Filter ◽

Acquired Resistance ◽

Foodborne Pathogen ◽

Meat Products ◽

Chicken Meat ◽

Filter Method ◽

Type Vi Secretion System ◽

Genetic Traits ◽

Content Type ◽

Meat Samples

ABSTRACTMeat and meat products are important sources of human intestinal infections. We report the isolation ofHelicobacter pullorumstrains from chicken meat. Bacteria were isolated from 4 of the 17 analyzed fresh chicken meat samples, using a membrane filter method. MIC determination revealed that the four strains showed acquired resistance to ciprofloxacin; one was also resistant to erythromycin, and another one was resistant to tetracycline. Whole-genome sequencing of the four strains and comparative genomics revealed important genetic traits within theH. pullorumspecies, such as 18 highly polymorphic genes (including a putative new cytotoxin gene), plasmids, prophages, and a complete type VI secretion system (T6SS). The T6SS was found in three out of the four isolates, suggesting that it may play a role inH. pullorumpathogenicity and diversity. This study suggests that the emerging pathogenH. pullorumcan be transmitted to humans by chicken meat consumption/contact and constitutes an important contribution toward a better knowledge of the genetic diversity within theH. pullorumspecies. In addition, some genetic traits found in the four strains provide relevant clues to how this species may promote adaptation and virulence.

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Mass Spectrometry and Multiplex Antigen Assays to Assess Microbial Quality and Toxin Production ofStaphylococcus aureusStrains Isolated from Clinical and Food Samples

BioMed Research International ◽

10.1155/2014/485620 ◽

2014 ◽

Vol 2014 ◽

pp. 1-8 ◽

Cited By ~ 10

Author(s):

Paul Attien ◽

Haziz Sina ◽

Wardi Moussaoui ◽

Gaëlle Zimmermann-Meisse ◽

Thomas Dadié ◽

...

Keyword(s):

Meat Product ◽

Meat Products ◽

Toxin Production ◽

Food Samples ◽

Diffusion Method ◽

Clinical Samples ◽

Microbial Quality ◽

Meat Samples ◽

Panton Valentine Leukocidin

The aim of our study was to investigate the microbial quality of meat products and on some clinical samples in Abidjan focused onStaphylococcusgenus and the toxin production profile ofStaphylococcus aureus(S. aureus) isolated. Bacteria were collected from 240 samples of three meat products sold in Abidjan and 180 samples issued from clinical infections. The strains were identified by both microbiological and MALDI-TOF-MS methods. The susceptibility to antibiotics was determined by the disc diffusion method. The production of Panton-Valentine Leukocidin, LukE/D, and epidermolysins was screened using radial gel immunodiffusion. The production of staphylococcal enterotoxins and TSST-1 was screened by a Bio-Plex Assay. We observed that 96/240 of meat samples and 32/180 of clinical samples were contaminated byStaphylococcus. Eleven species were isolated from meats and 4 from clinical samples. Forty-twoS. aureusstrains were isolated from ours samples. Variability of resistance was observed for most of the tested antibiotics but none of the strains displays a resistance to imipenem and quinolones. We observed that 89% of clinicalS. aureuswere resistant to methicillin against 58% for those issued from meat products. AllS. aureusisolates issued from meat products produce epidermolysins whereas none of the clinical strains produced these toxins. The enterotoxins were variably produced by both clinical and meat product samples.

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Citrobacter braakii Yield False-Positive Identification as Salmonella, a Note of Caution

Foods ◽

10.3390/foods10092177 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2177

Author(s):

Joanna Pławińska-Czarnak ◽

Karolina Wódz ◽

Magdalena Kizerwetter-Świda ◽

Tomasz Nowak ◽

Janusz Bogdan ◽

...

Keyword(s):

False Positive ◽

Salmonella Enterica ◽

Meat Products ◽

Animal Origin ◽

Biochemical Tests ◽

Salmonella Spp ◽

Isolation And Identification ◽

False Positive Identification ◽

Food Of Animal Origin ◽

Meat Samples

Background: Globally, Salmonella enterica is one of the leading causes of foodborne illness in humans. Food of animal origin is obligatorily tested for the presence of this pathogen. Unfortunately, in meat and meat products, this is often hampered by the presence of background microbiota, which may present as false-positive Salmonella. Methods: For the identification of Salmonella spp. from meat samples of beef, pork, and poultry, the authorized detection method is PN-EN ISO 6579-1:2017-04 with the White–Kauffmann–Le Minor scheme, two biochemical tests: API 20E and VITEK II, and a real-time PCR-based technique. Results: Out of 42 presumptive strains of Salmonella, 83.3% Salmonella enterica spp. enterica, 14.3% Citrobacter braakii, and 12.4% Proteus mirabilis were detected from 180 meat samples. Conclusions: Presumptive strains of Salmonella should be identified based on genotypic properties such as DNA-based methods. The aim of this study was the isolation and identification of Salmonella spp. from miscellaneous meat sorts: beef, pork, and poultry.

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Anatomic features of horse and manchurian wapiti

BIO Web of Conferences ◽

10.1051/bioconf/20213606044 ◽

2021 ◽

Vol 36 ◽

pp. 06044

Author(s):

Nadezhda Momot ◽

Yulia Kolina ◽

Igor Kamliya ◽

Svetlana Terebova ◽

Tatiana Timofeeva

Keyword(s):

Laboratory Tests ◽

Meat Products ◽

The Body ◽

Anatomic Structure ◽

Illegal Hunting ◽

Mandatory Requirement ◽

Meat Species ◽

Parameters Analysis ◽

Meat Samples ◽

Organoleptic Parameters

Carrying out a sanitary and veterinary expertise is a mandatory requirement which is necessary for the admission of livestock products, meat in particular, to sale. When carrying veterinary and sanitary expertise we often come up the attempts of meat products adulteration, for example when livestock meat is replaced to wild one and vice versa. Most often such adulteration cases are the results of illegal hunting. The purpose of our work is study horse and Manchurian wapiti carcasses anatomic features. The main methods of meat species determine are analysis of carcass appearance, organoleptic parameters analysis, laboratory tests as well as analysis and feature examination of anatomic structure of the inspected carcass. To determine meat species we applied methods of comparative and anatomic examination, organoleptic parameters analysis of meat samples, and laboratory tests. The suggested methods of examination can be used not only for determination of the whole animal carcasses species, but for small parts of the body. It is of great importance in conducting forensic and veterinary researches, when the number of parts can be finite. Maximal efficiency can be achieved only with complex use of enumerated methods.

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