Comparison of Different Peptidase Substrates for Evaluation of Microbial Quality of Aerobically Stored Meats

2000 ◽  
Vol 63 (10) ◽  
pp. 1447-1449 ◽  
Author(s):  
L. STEPANIAK
Keyword(s):  
Enzymatic Activity ◽  
Correlation Coefficient ◽  
Cold Storage ◽  
Microbial Quality ◽  
Microbial Cells ◽  
Clear Advantage ◽  
Yellow Color ◽  
Meat Samples

Different aminopeptidase and endopeptidase substrates were assessed for the detection of enzymatic activity of microorganisms collected from the surface of aerobically cold-stored pork and beef. The most sensitive substrates were fluorogenic Ala-7-amino-4-methylcoumarin (Ala-AMC) or Leu-AMC and colorogenic Ala-p-nitroanilide (Ala-pNA). Activity on natural oligopeptides, e.g., bradykinin or αs1 casein fragment 1 to 23, was very low. The correlation coefficient (r) between log surface counts of 66 meat samples and log fluorescence or absorbance after incubation of surface microbial cells for 2 h with Ala-AMC, Leu-AMC, and Ala-pNA was 0.89, 0.83, and 0.82, respectively. A distinct yellow color was obtained with Ala-pNA when the surface count was ∼106 CFU/cm2. Although correlation and sensitivity was better, no clear advantage is obtained with the use of the fluorogenic Ala-AMC or Leu-AMC instead of Ala-pNA, a substrate proposed by Alvarado et al. (J. Food Sci. 57:1330, 1992) for rapidly assessing the microbial quality of refrigerated meat. The correlation coefficient (r) between time of cold storage and surface count was 0.69.

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

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
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.

Microbial quality of frozen Nile crocodile (Crocodylus niloticus) meat samples from three selected farms in Zimbabwe

2014 ◽  
Vol 170 ◽  
pp. 44-47 ◽  
Author(s):  
Tsitsi B. Makanyanga ◽  
Gideon Mutema ◽  
Norman L. Mukarati ◽  
Sylvester M. Chikerema ◽  
Pious V. Makaya ◽  
...  
Keyword(s):  
Microbial Quality ◽  
Nile Crocodile ◽  
Meat Samples

scholarly journals Optimalization of frozing period of pork and beef for processing of fermented „Mettwurst“

2008 ◽  
Vol 56 (5) ◽  
pp. 211-220
Author(s):  
Hana Šulcerová ◽  
Radka Burdychová
Keyword(s):  
Microbial Contamination ◽  
Meat Products ◽  
Microbiological Analysis ◽  
Microbial Quality ◽  
The Family ◽  
Freezing Period ◽  
Number Of Microorganisms ◽  
Meat Samples ◽  
The Relationship

In this work, the level of microbial contamination of pork and beef meat for processing of heat-untreated fermented meat products was monitored. In company providing samples for this work, meat was kept frozen for period of 6 days (144 hours), which was not effective due to the financialy expensive frozing storages. The relationship between meat freezing period and number of selected technological as well as hygienical significant microorganisms was monitored, with the aim to optimize frozing period to keep microbial quality of meat and meat products. Microbiological analysis of meat samples was performed before freezing of meat and after 48, 72, 96, 120 and 144 hours of freezing. Furthermore, the analysis was carried out after 7 and 21 days of meat products storing period. Total number of microorganisms, total number of psychrotrophic microorganisms, yeast and fungi, co­li­forms, bacteria of the genus Enterococcus and bacteria of the family Enterobacteriaceae were detected. As from results, sufficient period for meat freezing was 72 hours. After this period total count of microorganisms as well as bacteria of the family Enterobacteriaceae, coliforms bacteria and bacteria of the genus Enterococcus reached the level, which at next freezing was not influenced. Number of psychrotrophic microorganisms were growing by next prolonging of freezing period, above 72 hours. Numbers of yeast and moulds became almost unchanged during the whole freezing period.

scholarly journals Influence of Horse Age, Marinating Substances, and Frozen Storage on Horse Meat Quality

Animals ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 2666
Author(s):  
Renata Stanisławczyk ◽  
Mariusz Rudy ◽  
Marian Gil ◽  
Paulina Duma-Kocan ◽  
Jagoda Żurek
Keyword(s):  
Malic Acid ◽  
Ph Value ◽  
Frozen Storage ◽  
Storage Period ◽  
Horse Meat ◽  
Yellow Color ◽  
Processing Plants ◽  
Meat Samples ◽  
Young Horses

The present study analyzed the influence of horse age, substances used for marinating, and frozen storage on the quality of horse meat. It was conducted on the samples of the longest thoracic muscle, obtained from 12 carcasses of horses (aged 4–7 and 8–12 years). Among the analyzed samples, a higher fat content (p < 0.05) was found in the meat obtained from the carcasses of older horses. The pH value of the meat samples was influenced by the treatment applied (p < 0.05). Of the substances used for marinating, malic acid caused a decrease in the pH of the meat obtained from young horses (p < 0.05). A similar effect was observed with the addition of phosphates to malic acid-marinated meat. On the other hand, the use of phosphates for marinating resulted in an increase in the pH of the meat obtained from older horses (p < 0.05). The substances used for marinating the horse meat did not significantly affect the reduction in cutting force values. Furthermore, the values of shear force, hardness, stiffness, gumminess, and chewiness of the meat increased with horse age (p < 0.05). An influence on the color parameters a* and b* of the meat was found for the interaction between age, storage period, and the type of treatment (p < 0.05). The use of lactic acid and malic acid for marinating the meat of young horses caused a decrease in the proportion of red color (4.67 and 3.43) and an increase in the proportion of yellow color (3.81 and 1.71), especially after 3 months of freezer storage. All the substances used for marinating (except for phosphates) were associated with higher (p < 0.05) thermal and forced drips of meat from the carcasses of both young and older horses during each storage period, in comparison to the control. The interaction between age and the type of treatment had an influence on the tenderness and juiciness of the horse meat (p < 0.05). In sensory evaluation, it was noted that the interaction between age and the treatment procedure influenced the tenderness and juiciness of the meat samples (p < 0.05). There is still a need for further research to increase knowledge regarding how to improve the quality of horse meat, and ultimately increase the demand from consumers and meat processing plants.

Comparison of Indicators of Microbial Quality of Meat during Aerobic Cold Storage

2003 ◽  
Vol 66 (9) ◽  
pp. 1733-1737 ◽  
Author(s):  
JOON-SEOK BYUN ◽  
JOONG SEOK MIN ◽  
IL SUK KIM ◽  
JOONG-WAN KIM ◽  
MYUNG-SUB CHUNG ◽  
...  
Keyword(s):  
Cold Storage ◽  
Correlation Coefficients ◽  
Thiobarbituric Acid ◽  
Microbial Quality ◽  
Aerobic Conditions ◽  
Bacterial Counts ◽  
Chilled Storage ◽  
Basic Nitrogen ◽  
Plate Counts

This study was undertaken to evaluate various indicators for the prediction of the microbial quality of pork and beef loins during cold storage at 0 and 4°C under aerobic conditions. Fresh loins of beef and pork were packaged aerobically and stored at 0 ± 1°C for 22 days and at 4 ± 1°C for 12 days or until the total plate counts (TPCs) for these loins exceeded 108 CFU/ml. During storage, samples were taken periodically for the measurement of TPCs, psychrotrophic bacterial counts, amine contents, volatile basic nitrogen (VBN) values, thiobarbituric acid values, d-glucose contents, l-lactate contents, pH, and electrical conductivity. Correlation coefficients were ca. 0.90 for all indicators except pH and conductivity. However, VBN and d-glucose contents showed the best correlation with bacterial counts at both temperatures for both beef and pork. Therefore, VBN and d-glucose could potentially be used as indicators in predicting the microbial quality of beef and pork during chilled storage under aerobic conditions.

scholarly journals Proximate Analysis of Ostrich Meat to Assess the Quality in Chilled and Frozen Condition

2018 ◽  
Vol 35 ◽  
pp. 71-76
Author(s):  
R.P. Yadav ◽  
A. Mishra
Keyword(s):  
Product Development ◽  
Water Content ◽  
Cold Storage ◽  
Proximate Analysis ◽  
Significant Difference ◽  
Different Ages ◽  
Total Fat ◽  
Meat Samples ◽  
Proximate Analyses

Ostrich meat is very popular due to its healthy composition thereby increasing its demand globally. Therefore, one study has been made on quality of ostrich meats of different ages at chilled and frozen conditions by targeting product development. Meat samples from two differently aged, 10- and 14-months ostriches were collected and divided into three parts for each type. One part was analyzed immediately, one part was put in chilling at 4°C for 72 hours and next part was put in deep fridge at -20°C for 30 days. Proximate analyses were carried out for moisture (73.98 to 75.22%), protein (21.08 to 22.46%), total fat (2.43 to 3.27%) and total minerals (0.83 to 1.82%). There was subsequent decrement in moisture at cold storage practices, at 72 hours chilling by 1% and one month freezing by 2.3% and there was no significant (?) difference in water content due to the age of bird. The amount of protein was found increasing at chilling, freezing and ageing? total fat was significantly different due to the age as well as meat storage practices and total ash was in decreasing trend in case of chilling and freezing conditions but found no difference due to the age.

Microbial Quality of Ground and Comminuted, Raw and Cooked Turkey Meat1

1981 ◽  
Vol 44 (2) ◽  
pp. 139-143 ◽  
Author(s):  
G. A. MCKINLEY ◽  
J. S. AVENS
Keyword(s):  
Plate Count ◽  
Most Probable Number ◽  
Processing Plant ◽  
Microbial Quality ◽  
Probable Number ◽  
E Coli ◽  
Turkey Meat ◽  
Aerobic Plate Count ◽  
Meat Samples

The microbial quality of ground and comminuted turkey meat was examined using raw meat and meat after two cooking times. Eight triplicate samples were obtained from a commercial processing plant over an 8-month period and analyzed for aerobic plate count (APC), coliforms, Escherichia coli, Staphylococcus aureus, Clostridium perfringens and Salmonella. The APC for 29%of the raw ground and 0% of the raw comminuted turkey meat samples was greater than 5.0 × 106/g. Raw ground and comminuted meat yielded a mean coliform most probable number (MPN) of 2.2 × 102 and 6.2 × 102/g respectively. Mean E. coli MPNs per gram were 12 for raw ground and 49 for raw comminuted meat. Twenty-five percent of the 24 raw ground samples, and 46% of the comminuted samples exceeded 50 E. coli MPN/g. S aureus was isolated from 25% of the raw ground and 54% of raw comminuted samples. Salmonellae were isolated from 8% of the raw ground samples and 12% of raw comminuted samples. C. perfringens was isolated from 50 and 55% of 40 ground and 40 comminuted meat samples, respectively. Cooking reduced the microbial numbers and isolation frequency from all samples.

scholarly journals A Study on the Effects of Probiotic Yogurt on the Microbial Quality of Fresh Chicken Meat during Cold Storage

2009 ◽  
Vol 29 (2) ◽  
pp. 269-277 ◽  
Author(s):  
Kook-Kyung Kim ◽  
Seok-Jin Eom ◽  
Jung-Hyun Im ◽  
Kyung-Min Lee ◽  
Seok-Jin Yoo ◽  
...  
Keyword(s):  
Cold Storage ◽  
Chicken Meat ◽  
Microbial Quality ◽  
Probiotic Yogurt
Sign in / Sign up

Export Citation Format

Share Document