Detection of sulfites in fresh meat preparation commercialised at retail in Lazio Region

In Europe sulfur dioxide (SO2) and sulfites in foods and beverages at concentrations of more than 10 mg kg–1 or 10 mg L–1 expressed as SO2 equivalents are subject to mandatory labelling. In fresh meats the addition of sulfites is not admitted because of their unlawful use to give the product a more attractive appearance. Aim of the study was to detect sulfites in meat product sampled in 19 commercial shops of Lazio Region. In n=12 samples, sulfites were present at different concentrations and no indication for them was reported on the label. Sulfites concentrations ranged from 13.3 to 1278.9 mg kg–1. The results of the present investigation underline the need for better controls by operators, not only under the food information but also in the consumers’ health perspective.

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Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage

Foods ◽

10.3390/foods10123080 ◽

2021 ◽

Vol 10 (12) ◽

pp. 3080

Author(s):

Estrella Sayas-Barberá ◽

María Maite Valero-Asencio ◽

Casilda Navarro Navarro Rodríguez-Vera ◽

Juana Fernández-López ◽

Claudia Monika Haros ◽

...

Keyword(s):

Lipid Oxidation ◽

Meat Product ◽

Wet Milling ◽

Food Ingredient ◽

Fresh Meat ◽

Seed Flour ◽

Cooking Properties ◽

Texture Parameters ◽

Freezing Storage

In this study, the quality of meat patty samples containing different black quinoa fractions (seed, flour and wet-milling coproducts) was evaluated during freezing preservation. Composition, physicochemical parameters (aw, pH, colour and texture), cooking properties, lipid oxidation and sensory characteristic were studied in four batches (control and 8% concentration of quinoa seed, flour and wet-milling coproducts added) at 30, 60 and 90 days of freezing (−20 ± 1 °C). Different black quinoa fraction addition affected (p < 0.05) physiochemical properties, improved cooking properties and reduced lipid oxidations during freezing storage. Batches with flour and wet-milling coproducts added were the most stable for texture parameters and lipid oxidation during freezing. The results obtained showed that quinoa wet-milling co-products could be considered a valuable sustainable and organic food ingredient, maintaining nutritional and global qualities of the fresh meat product. In addition, freezing storage is an effective way to prolong the shelf life of patties with different black quinoa fractions, added without affecting quality.

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Effect of modified atmosphere packaging, storage period, and storage temperature on the residual nitrate of sliced-pastırma, dry meat product, produced from fresh meat and frozen/thawed meat

Food Chemistry ◽

10.1016/j.foodchem.2004.09.018 ◽

2005 ◽

Vol 93 (2) ◽

pp. 237-242 ◽

Cited By ~ 9

Author(s):

Muhammet İrfan Aksu ◽

Mükerrem Kaya ◽

Herbert Wood Ockerman

Keyword(s):

Storage Temperature ◽

Meat Product ◽

Modified Atmosphere Packaging ◽

Storage Period ◽

Modified Atmosphere ◽

Fresh Meat ◽

And Storage ◽

Residual Nitrate

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Identifikasi Spesies Daging Secara Imunologi

Jurnal Agripet ◽

10.17969/agripet.v2i1.3093 ◽

2001 ◽

Vol 2 (1) ◽

pp. 41-48

Author(s):

Amhar Abubakar

Keyword(s):

Meat Product ◽

Negative Response ◽

Diffusion Test ◽

Agar Gel ◽

Fresh Meat ◽

Beef Products ◽

Antigen Antibody ◽

Cooked Meat ◽

Gel Diffusion ◽

Precipitation Test

ABSTRACT To detect the meat or meat product adulterated in beef products, the research was carried out with using immunological tecnique (agar gel precipitation test). The purpose of this study was to investigate various antigen preparation, to determine the optimum method for producing antiserum of the desired titer and specificity, and to know whether antiserum from fresh meat still capable to determine extract from cooked meat. Six kinds of extract antigen from beef and 3 kinds of meat proteins were used in the research. Those were 6 kinds of extract antigen from fresh meat, wet dendeng, dry dendeng, frest bakso, cooked bakso and abon, and 3 kinds of meat protein from globulin, myoglobin and actomyosin. The rabbit were injected intramusculary and intravenausly on alternate weeks for eight injections and were tested every week to detect titers of antiserum. The results showed that intramuscular and intravenous injection of extract antigen from frest meat, frest bakso and cooked bakso emulsified in Freund Complete Adjuvant causad antibodies production higher titers thant wet dendeng and dry dendeng, whereas extract from abon showed a negative gel diffusion response after 8 weeks injection. Serum corresponding to the extract from the other cooked meat, except the extract from abon. The extract from abon always indicated a negative response on gel diffusion test. Injection of globulin and myioglobin showed a strong positive gel diffusion test after 8 weeks with extract from frest meat, whereas actomyosin resulted in negative response to extract from fresh meat by gel diffusion test.Key Word : Antigen; Antibody; Intravenous; Intramuscular and

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Antimicrobial Potential of Plastic Films Incorporated with Sage Extract on Chicken Meat

Foods ◽

10.3390/foods10112812 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2812

Author(s):

N. Aziman ◽

M. Jawaid ◽

N. A. Abdul Mutalib ◽

N. L. Yusof ◽

A. H. Nadrah ◽

...

Keyword(s):

Weight Loss ◽

Food Packaging ◽

Meat Product ◽

Chicken Breast ◽

Breast Meat ◽

Fresh Meat ◽

Packaging Films ◽

Plastic Films ◽

Food Packaging Films ◽

Chicken Breast Meat

The function of packaging is crucial in the maintenance of fresh meat product quality. This study aimed to assess the efficiency of six films added with coatings 2379L/220 and 2379L/221 (containing sage extracts) to inhibit Salmonella typhimurium, Staphylococcus aureus, and Escherichia coli, which showed that two of the six films had a significant effect. Additionally, the effects of the films on refrigerated skinless chicken breast meat were evaluated based on microbiological content, colour, weight loss, texture and pH. Four of the six films were examined could extend the storability of refrigerated chicken breast fillets for up to seven days. All six treated films improved the pH, colour stability, weight loss, and texture of the chicken fillets. Therefore, these findings suggested that the coatings containing sage extracts having different viscosities (2379L/220 and 2379L/221) were effective as antimicrobial adhesives in food packaging films and can be commercially applied in prolonging the storage of chicken breast meat without affecting their quality.

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