Detection of some Meat Adulterants in a Raw Minced Meat Product Model using Frozen Tissue Microarray Technique

2020 ◽  
Keyword(s):  
Histological Examination ◽  
Tissue Microarray ◽  
Meat Product ◽  
Meat Products ◽  
Poultry Meat ◽  
Product Model ◽  
Quality Control Laboratory ◽  
Frozen Tissue ◽  
Short Time ◽  
Microarray Technique

In recent years, interest in meat authenticity has been increased. Therefore, twelve groups of beef kofta product were formulated as soya bean, skin, skin emulsion and mechanically deboned poultry meat (MDPM); each of these substances was added with three different concentrations (40, 60 and 80%) in addition to control one. All group samples were subjected to two types of histological examination, conventional paraffin embedding method and frozen tissue microarray. The results of histological examination revealed that both techniques were accurate methods for identification of the separate components of the formulated product and considered extremely useful tools to judge its quality. Moreover, frozen tissue microarray was very helpful in obtaining the result in a short time and allows for examination of a large number of samples at the same time comparing to the conventional method. In addition, no hazard materials like formalin is used, also no ethyl alcohol or xylene is required in this technique. Therefore, microarray technique is reliable and practicable technique that could be used in food quality control laboratory to assess the quality and safety of meat products.

Assessment of the nutritional and biological value of raw smoked poultry products

2021 ◽  
pp. 66-73
Author(s):  
K.M. Aubakirova ◽  
B.M. Abdraman ◽  
S.Zh. Serikbay
Keyword(s):  
Amino Acid ◽  
Meat Product ◽  
Meat Products ◽  
Essential Amino Acids ◽  
Starter Cultures ◽  
The Body ◽  
Poultry Meat ◽  
Biological Value ◽  
Poultry Products ◽  
Amino Acid Score

In solving the problem of providing the population with high-grade food, an important role belongs to the domestic poultry processing industry as the most effectively developing in the world. At the same time, the market of delicatessen products from poultry meat is not large and it needs to expand the range. Of particular interest is the development of raw smoked products using starter cultures. A comparative commodity science assessment of the biological usefulness of raw smoked whole- muscle poultry meat product is given. As a result of the commodity quality assessment, it was proved that the types of raw smoked products from poultry meat offered to consumers have the best organoleptic properties and nutritional value. In the future, when calculating the biological value of raw smoked products, data from the amino acid score of experimental and control samples were used.Тhe biological value of meat products primarily depends on the quantitative content of essential amino acids and polyunsaturated fatty acids, the degree of availability of nutrients to digestive enzymes and the level of assimilation in the body. In connection with the above, on certain types of experimental meat products, a series of experiments were consistently presented, the results of which are presented in this article. Key words: poultry meat, starter cultures, amino acid score, raw smoked products.

scholarly journals THE INFLUENCE OF IONIZING RADIATION ON THE THERMOPHYSICAL PROPERTIES OF MEAT FROM THE BROILER CHICKENS WITH DIFFERENT STRESS RESISTANCE

2019 ◽  
Vol 4 (1) ◽  
pp. 4-8
Author(s):  
Roza T. Timakova ◽  
Sergey L. Tikhonov ◽  
Natal’ya V. Tikhonova ◽  
Sergey V. Shikhalev ◽  
Leonid S. Kudryashov
Keyword(s):  
Ionizing Radiation ◽  
Thermophysical Properties ◽  
Broiler Chickens ◽  
Radiation Treatment ◽  
Meat Product ◽  
Meat Products ◽  
Poultry Meat ◽  
Thermal Processes ◽  
Capacity Coefficient ◽  
Meat Samples

The studies on the influence of radiation treatment of carcasses from the stress-resistant and stress-sensitive broiler chickens on the thermophysical properties of raw meat are presented. An increase in thermal diffusivity of meat from the stress-resistant poultry by 24.7 % and 54.7 % after radiation treatment of carcasses with ionizing radiation doses of 9 kGy and 12 kGy, respectively, was established. In meat from the stress-sensitive poultry, this figure increased by 33.3 % and 35.8 % compared to the untreated carcasses.It is shown that radiation treatment of carcasses by applied doses increased the thermal conductivity coefficient of meat from the stressresistant poultry by 5.3% and 7.0 %; in meat from the stress-sensitive poultry, this figure increased by 2.0 and 6.2 times compared to meat from the carcasses not exposed to radiation. At the same time, the value of the heat capacity coefficient was reduced. The irradiated poultry meat samples accumulate energy of ionizing radiation more intensively, which allows the intensification of the thermal processes occurring at various stages of meat product production. Treatment of meat from the stress-resistant poultry with ionizing radiation can reduce the amount of meat with non-traditional autolysis due to changes in its functionaltechnological properties. The results of the research should be taken into account in technological processes in the production of meat products with non-traditional autolysis.

Detection of chicken DNA in meat products sold in Moscow and Moscow region by polymerase chain reaction

2020 ◽  
pp. 26-29
Author(s):  
Zinaida N. Menshikova ◽  
◽  
Ksenia O. Lyubkina ◽  
Zelikha S. Devrishova ◽  
Anastasiya S. Preobrazhenskaya ◽  
...  
Keyword(s):  
Polymerase Chain Reaction ◽  
Quantitative Analysis ◽  
Chemical Elements ◽  
Raw Materials ◽  
Meat Product ◽  
Meat Products ◽  
Moscow Region ◽  
Poultry Meat ◽  
Chain Reaction ◽  
Polymerase Chain

The most common type of falsification of animal products is the substitution of raw materials of more valuable types with less valuable ones, including poultry meat. This paper presents the results of identification of undeclared chicken DNA in meat products using real-time polymerase chain reaction to detect falsification of products sold in Moscow and the Moscow region. As a result of PCR research, chicken DNA (Gallus gallus) was found in six out of ten samples of meat products, but semi-quantitative analysis excluded one meat product, since the amount of the desired component was less than one percent. All ten samples were also subjected to organoleptic evaluation, physical and chemical studies, luminescent microscopy, and the determination of safety indicators (the number of chemical elements, pesticides, antibiotics, and radionuclides). The results of comprehensive research did not reveal any deviations. Thus, the method of polymerase chain reaction allows you to determine the type of raw materials in the composition of minced meat products, finely ground semi-finished products, including those subjected to heat treatment. To accurately confirm the presence of falsification of meat products detected by PCR-RV, not only qualitative analysis, but also quantitative analysis is necessary.

Problems and prospects of development of meat processing manufacturings in Ukraine

2019 ◽  
pp. 3-7 ◽  
Author(s):  
Svitlana Ishchuk
Keyword(s):  
Raw Materials ◽  
Meat Product ◽  
Meat Products ◽  
Raw Material ◽  
Poultry Meat ◽  
Animal Origin ◽  
Direct Result ◽  
Meat Processing ◽  
Processing Industry ◽  
Product Manufacturing

Production of meat and meat products is one of the key segments of domestic processing industry. In 2018, its share in total food production in Ukraine reached 17.78% (vs. 15.93% in 2013). At the same time, the main problem holding back the development of this segment is the reduction of the raw material base for the industrial processing of meat due to the crisis in animal husbandry, especially in pig and cattle breeding. The purpose of the article is to define the problems and to outline the prospects for the development of meat processing manufacturing in Ukraine, given the current state of the domestic and foreign markets of meat raw materials (chicken, pork, beef, etc.). The meat and meat product manufacturing in Ukraine is dominated by poultry meat, which share has increased by 7.22 pp. in the last six years. Instead, the share of meat products decreased by 6.54 pp. These trends indicate the reduction of advanced processing of meat raw materials. This is largely due to the low level of operating profitability of meat product manufacturing in Ukraine – 2.6% in 2018 vs. 3.7% in 2013, while the profitability of poultry meat manufacturing reached 11.3% (vs. 9.1%). Given the latest global trends in changing consumer preferences in favor of dietary types of meat, this poultry development trend in Ukraine has great prospects, especially in regions where there are no large agricultural companies. In contrast to poultry farming, the trends in domestic pig breeding are mostly negative, due to the decrease in the number of pigs caused by outbreaks of African swine fever. An even more critical situation in Ukraine is with the production of beef and veal, which is a direct result of the cattle livestock population reduction by more than 6 times in the last 25 years, as well as of the high cost of meat procurement. The latter is caused by poor livestock feed base. To overcome this problem, it is necessary to increase the volume of domestic production of compound feeds and their components. In particular, a promising area for the development of meat processing in Ukraine is the production of animal origin feeds, the raw material for which is food waste. Integrated use of meat raw materials will ultimately increase the level of profitability of this segment of the processing industry.

scholarly journals Histometric evaluation of meat products – determination of area and comparison of results obtained by histology and chemistry

2011 ◽  
Vol 21 (No. 3) ◽  
pp. 101-106 ◽  
Author(s):  
B. Tremlová ◽  
P. Štarha
Keyword(s):  
Histological Examination ◽  
Meat Products ◽  
Absorption Spectrometry ◽  
Poultry Meat ◽  
Alizarin Red ◽  
Image Recording ◽  
Chemical Assay ◽  
Bone Fragments ◽  
The Individual

Histological examination of meat products enables direct identification and differentiation of the individual components. Image analysis is described in literature as a method that gives objective and accurate results comparable with chemical assay findings. The aim of this study was, therefore, to establish a procedure for the quantitative evaluation of meat products based on histological examination. For this reason, bone fragments in poultry meat products were detected. The technique used included the preparation of the mounts (staining with alizarin red), the application of digital photography, processing and analysis of the micrographs (ACC program, Image Structure and Object Analyser, version 4.0). The results were confirmed by comparison with chemical analyses determining the calcium levels by atomic absorption spectrometry. The correlation of both methods can be expressed by the coefficient of 0.78. A modification of the procedure of image recording and analysis was necessary to achieve this result.  

scholarly journals Development of technology for the production of poultry products prophylactic purpose (smoked-baked galantine from chicken meat with Bulgarian pepper)

2018 ◽  
Vol 80 (3) ◽  
pp. 272-277
Author(s):  
Z. I. Lavrenova ◽  
N. E. Nazarova
Keyword(s):  
Raw Materials ◽  
Meat Product ◽  
Control Sample ◽  
Meat Products ◽  
Storage Period ◽  
Poultry Meat ◽  
Partial Replacement ◽  
Experimental Sample ◽  
Energy Value ◽  
Poultry Products

The aim of the work was the development of a new kind of meat products for functional purposes from poultry meat with a partial replacement of meat raw materials with a vegetable component – Bulgarian pepper. Studies of prototypes on organoleptic, physicochemical, and microbiological indicators were carried out. The results of microbiological studies show that the presented prototypes meet the requirements and norms established by regulatory documents, confirm the receipt of a product of increased microbiological stability. Evaluation of food and energy value of smoked-baked galantine with Bulgarian pepper indicates the creation of a low-calorie meat product for dietary purposes. As a result of economic calculations, it was concluded that as the amount of meat that is being replaced is increased, Bulgarian pepper increases the profitability level of production from 14.9% in the control sample to 20.7% in experimental sample No. 3, replacing meat raw materials by 15.0% Bulgarian pepper. In the production of 50 kg per shift, the possible additional profit per year will be more than 700 thousand rubles. The consumer properties of the prototypes, especially sample No. 3 (with 15.0% pepper) favorably differ from the control sample. Based on the evaluation of organoleptic parameters, preference is given to sample No. 3. The results of microbiological studies confirmed the guaranteed safety of all samples throughout the storage period. As the amount of meat that is being exchanged for Bulgarian peppers increases, the energy value of 100 g of smoked-baked galantine with 346.0 kcal (control sample) to 245.0 kcal (sample No. 3) is significantly reduced or reduced by 29.2%.

Molecular Characterization of Campylobacter jejuni in Raw Poultry Meat and Ready-to-Eat Poultry Meat Products in Northern India

2011 ◽  
Vol 1 (3) ◽  
pp. 135-140
Author(s):  
Gagan Sharma ◽  
R. Swaroop Rathore ◽  
U. Kumari Chauhan ◽  
R. Swaroop Chauhan Singh
Keyword(s):  
Campylobacter Jejuni ◽  
Control Point ◽  
Meat Product ◽  
Meat Products ◽  
Poultry Meat ◽  
Human Beings ◽  
Pcr Assay ◽  
Cultural Methods ◽  
Northern India ◽  
Raw Poultry

Campylobacter jejuni  Ã¢â‚¬Â to‐ eat poultry meat products have been foundimportant source of transmission of this organism on consumption. In thecurrent study,raw poultry and ready to eat poultry meat product samples atBareilly part of Northern India were tested for  C. jejuni. Total 660 samples ofpoultry meat and ready  Ã¢â‚¬Â to ‐eat poultry meat products were screened for thepresence of  C. jejuni using both cultural methods as well as PCR assay. Out ofthe total samples, 126 (19.09%) were confirmed positive by cultural methods,while 149 (22.50%) were confirmed positive by PCR assay. There wasalso variation in the prevalence of  C. jejuni amongst the various ready‐ toeatpoultry meat products. This study indicates the need for risk assessmentbased on microbiological criteria for  C .jejuni in poultry meat and ready‐ toeatpoultry meat products with strict implementation of provision of HazardAnalysis and Critical Control Point (HACCP) system. has been emerged as an important food borne zoonoticbacterial pathogen associated with gastric illness in human beings. Contaminatedpoultry and ready 

EVALUATION OF THE QUALITY OF MEASURING PROCESSES IN THE MANUFACTURE OF POULTRY MEAT PRODUCTS

2019 ◽  
pp. 33-40
Author(s):  
O. A. LEONOV ◽  
◽  
N. J. SHKARUBA ◽  
A. A. ODINTSOVA ◽  
◽  
...  
Keyword(s):  
Meat Products ◽  
Poultry Meat

Ukraine’s foreign trade in meat and meat products: trends and geographical aspects

2020 ◽  
pp. 48-52
Author(s):  
Olena Lyakhovska
Keyword(s):  
Small Businesses ◽  
Structural Changes ◽  
Raw Materials ◽  
Meat Products ◽  
World Market ◽  
Poultry Meat ◽  
Positive Development ◽  
Meat Production ◽  
Meat Industry ◽  
Geographical Structure

Current trends in meat and meat products exports are considered. The dynamics and structural changes in meat exports by types and degree of processing (beef and veal, pork, poultry, finished meat products) are analyzed. The paper proves that in recent years, only meat and edible poultry by-products have taken a competitive position in the world market. Accordingly, the dynamics of exports of this type of meat is positive, and the share of these products in the structure of exported meat is the largest (86.09%). Possible threats to the growth of import dependence on certain types of meat products, in particular, chilled and frozen beef and veal, pork, are indicated. The rating of the largest countries-importers of meat and meat products (by types) from Ukraine is built, their share in the structure of meat exports is determined. Changes in the geographical structure of exports have been studied, which indicate a low level of diversification of the geography of exports of certain types of meat (pork, beef). At the same time, a positive development of the geographical structure of poultry meat exports (exported to more than 100 countries) was revealed. Problems of the export potential development in the meat industry of Ukraine are revealed. In particular, the problems of livestock development (outdated technologies and production techniques that reduce the efficiency and productivity; inefficiency of the organization of purchase and processing of meat, which leads to reduced breeding in small businesses and households; inefficiency of state incentives, etc.) and industrial meat production (lack of raw materials, obsolescence of fixed assets and production technologies, poorly developed logistics, etc.). The solution of these problems requires: a systematic approach, which will encourage the cooperation of agricultural and industrial production, cooperation with importers of meat products and protection of domestic producers in the domestic and international markets, creating a favorable investment and information environment that will promote the meat industry development.

Оrganic Meat Production of Broiler Chickens Hubbard Redbro Cross

2020 ◽  
Keyword(s):  
Broiler Chickens ◽  
Raw Materials ◽  
Animal Health ◽  
Meat Products ◽  
Poultry Meat ◽  
Meat Production ◽  
Significant Difference ◽  
Environmentally Safe ◽  
The Impact

This article presents the results of studying the impact of housing and feeding conditions on broiler chickens of Hubbard RedBro cross, as well as the quality of products obtained when using floor and cage content, in a farm. It established that when receiving a mixed feed of own production using feed raw materials grown on a farm without the use of pesticides, a statistically significant decrease in potentially dangerous substances for animal health is recorded. Compared with factory feed, it has reduced the content of pesticides by 14 times, and mercury and arsenic by 24 times, cadmium by five times, and lead by ten times. The results of the study of economic indicators of growing Hubbard RedBro cross broiler chickens, as well as the chemical composition and quality of carcasses, indicated that there was no significant difference between the floor and cell conditions of keeping. Still, the use of a diet based on eco-feeds contributed to a statistically significant decrease in the concentration of toxic metals in the muscles of the poultry of the experimental groups. As a result, it found that the use of the studied compound feed in the diets of broiler chickens increased the indicators of Biosafety and ensured the production of environmentally safe ("organic") poultry meat products.

Sign in / Sign up

Export Citation Format

Share Document