Some Chemical and Microbiological Characteristics of Shawerma Meat Product

2015 ◽  
Vol 04 (02) ◽  
Author(s):  
Mandour H Abdelhai
Keyword(s):  
Meat Product ◽  
Microbiological Characteristics

scholarly journals Preparation, physicochemical and microbiological evaluations of italian type salami fermented with kefir

2021 ◽  
Vol 10 (16) ◽  
pp. e208101623581
Author(s):  
João Victor Manzoni de Oliveira ◽  
Stephanie Harue Massaki ◽  
Willian Caixeta Gutierres ◽  
Franciele Itati Kreutz ◽  
João Pedro Grespan Estodutto da Silva ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Meat Product ◽  
Starter Cultures ◽  
Symbiotic Association ◽  
Industrial Fermentation ◽  
Physicochemical Composition ◽  
Beneficial Effects ◽  
Microbiological Characteristics ◽  
The Individual ◽  
Bacteria Culture

Industrialized meat product, known as salami, is composed of some types of meat, such as pork, beef or pork and beef together, added ingredients and bacon. This research aimed to elaborate Italian salami using the fermentation process with standard starter bacteria, such as control, water and milk kefir, and evaluate the physicochemical and microbiological characteristics of the final product. The use of kefir grains aimed to analyze the possibility for their use in the production of salami as starter cultures from their symbiotic association of yeasts, acid-lactic bacteria, acetic bacteria and also their probiotic and antimicrobial action. The microbiological and physicochemical composition indicates that kefir is a product with probiotic characteristics, because it has in its composition living microorganisms capable of improving the intestinal microbial balance producing beneficial effects on the health of the individual who consumes it. At the end of the analyses, it was observed that the salami based on standard starter bacteria culture presented greater diversity of fungi, and the fungus Exophiala spp was present in the 3 types of salamis. The samples showed absence of pathogenic bacteria such as Salmonella ssp, Shigella ssp and E.coli. There was little variation in the physical-chemical characteristics of the salamis evaluated.  It was concluded that kefir can replace industrial fermentation culture without affecting the microbiological and physicochemical pattern of salami.

scholarly journals Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar

2019 ◽  
Vol 7 (8) ◽  
pp. 2666-2673 ◽  
Author(s):  
Angela Ratsimba ◽  
Danielle Rakoto ◽  
Victor Jeannoda ◽  
Herizo Andriamampianina ◽  
Régine Talon ◽  
...  
Keyword(s):  
Meat Product ◽  
Microbiological Characteristics

scholarly journals Some Chemical and Microbiological Characteristics of <i>Agashi</i> Meat Product

2012 ◽  
Vol 03 (06) ◽  
pp. 851-856 ◽  
Author(s):  
Abdel Moneim E. Sulieman ◽  
Mandour H. Abdelhai ◽  
El Rakha B. Babiker
Keyword(s):  
Meat Product ◽  
Microbiological Characteristics

Proximate Chemical Analysis, Fatty Acid Profile and Microstructural Characteristics of Dromedary Camel Fats (Hump, Renal and Mesentery)

2020 ◽  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Meat Product ◽  
Oxidation Stability ◽  
Meat Products ◽  
Raw Material ◽  
Dromedary Camel ◽  
Mean Values ◽  
Animal Fat ◽  
Mesenteric Fat

The quality, safety, and suitability of animal fat for processing of a specific meat product is a critical issue. Increasing the human awareness about the health aspects associated with increased intake of animal fat, makes camel fat a suitable raw material for meat processing due to its excellent nutritional contribution. Therefore, the target of this study is examination of the sensory, physicochemical, fat oxidation, fatty acid profile, and other quality parameters of camel fat to evaluate the feasibility for processing of different meat products. To achieve this goal, 30 fat samples each from the hump, renal, and mesentery of Arabian male camels were investigated. The results showed that both the renal and mesenteric fat had honey color and medium-soft texture, while the hump had greyish-white color and hard texture. The sensory panel scores were significantly different between the hump and other fats. Hump fat had significantly (P<0.05) higher moisture, protein, and collagen content, while higher fat content was recorded in mesenteric fat. The fatty acid analysis showed that hump had high SFA and very low PUFA in comparison with both renal and mesenteric fat. Camel fat had high oxidation stability, and the mean values were very low in comparison with the levels of quality and acceptability. The ultrastructural analysis showed that hump fat had high elastin fibers which increase its hardness. The results indicated that both renal and mesenteric fat were more suitable for the production of various meat products than the hump.

Using Histological and Chemical Methods for Detection of Unauthorized Tissues Addition in Emulsion Type Meat Product

2020 ◽  
Keyword(s):  
Vascular Tissue ◽  
Meat Product ◽  
Calcium Content ◽  
Processed Meat ◽  
Low Protein ◽  
Significant Difference ◽  
Different Types ◽  
Plant Stem ◽  
High Level ◽  
Reliable Methods

Total twenty different processed meat plant producing emulsion type sausage were histologically and chemically examined for detection of adulteration with unauthorized tissues. Results revealed that samples were adulterated with different types of animal tissues included; hyaline cartilage, tendon, spongy bone, peripheral nerve trunk, basophilic matrix, lymphatic tissue, fascia, fibrocartilage and vascular tissue. Moreover, these samples were adulterated Also, adulterated with plant tissue included; plant stem, leaves and root. Chemical analysis showed a significant difference in their chemical composition (moisture, fat, protein, ash and calcium) content. Moisture and fat content varied around the permissible limit of E.S.S. while low protein, high ash and calcium content was detected in the examined samples. Therefore, Histological and chemical examinations can be used as reliable methods to detect adultration using unauthorized addition of both animal and plant tissues in processed meat product samples which revealed a high level of falsification.

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