Influence of Turkey Meat on Residual Nitrite in Cured Meat Products

2001 ◽  
Vol 64 (2) ◽  
pp. 235-239 ◽  
Author(s):  
BIROL KILIC ◽  
ROBERT G. CASSENS ◽  
LARRY L. BORCHERT
Keyword(s):  
Storage Time ◽  
Meat Products ◽  
Test System ◽  
Poultry Meat ◽  
Nitrite Concentration ◽  
Turkey Meat ◽  
Nitrite Level ◽  
Cured Meat ◽  
Residual Nitrite ◽  
Heat Quantity

A response surface experimental design was employed to estimate residual nitrite level at various initial nitrite concentrations, percent turkey meat in the formula, and heat quantity (F) values using a typical wiener as the test system. Pork and mechanically separated turkey were used as the meat ingredients. Residual nitrite and pH were measured at day 1, 7 days, 14 days, and 49 days after processing. Protein, fat, salt, moisture, and CIE (L*a*b*) color values were also determined. Results showed that the effect of turkey meat on residual nitrite level was significant (P < 0.01). An increased amount of turkey meat in the formula resulted in lower residual nitrite levels at a fixed pH. The residual nitrite level was initially proportional to initial nitrite concentration, but it became a nonsignificant factor during longer storage time. Differences in heat quantity had a significant effect (P < 0.05) on residual nitrite level initially. Greater heat quantity decreased residual nitrite level in finished cured meat products at a fixed pH. However, this effect became nonsignificant during longer storage. Reduction of residual nitrite in wieners because of turkey meat addition at a fixed pH was due to characteristics of the turkey tissue, but the mechanism of action remains unknown. It was also established that commercial wieners had a higher pH if poultry meat was included in the formulation.

Effect of the Addition of Tomato Powder on the Color and Storage Quality of Red Sausage

2013 ◽  
Vol 781-784 ◽  
pp. 1419-1423
Author(s):  
Wei Dong Xu ◽  
Qian Chen ◽  
Yi Ding ◽  
Song Wang ◽  
Li Huang ◽  
...  
Keyword(s):  
Ph Value ◽  
Meat Products ◽  
Chemical Properties ◽  
Potential Solution ◽  
Storage Quality ◽  
Nitrite Level ◽  
Residual Nitrite ◽  
Tomato Powder ◽  
And Storage

This study includes the investigation of the chemical properties such as pH value anda*-value, sensorial evaluations, residual nitrite and the oxidation level of Chinese-style sausagered sausage, which have been produced by both reducing the nitrite level ( 50mg/kg, 100mg/kg and 150mg/kg) and adding tomato powder ( 0%, 2% and 4%). According to the results, 100mg/kg of nitrite together with 2% tomato powder is better. Then the sausages produced with 100mg/kg nitrite and 2% tomato powder, along with sausage which produced with only 150mg/kg of nitrite are stored at 4 °C for 45 days. It was observed that addition of 2% of tomato powder increased degradation of nitrite and decreased the level of oxidation. This study provides a potential solution for nitrite substitute in meat products.

scholarly journals Characterization of Methicillin-Resistant Staphylococcus aureus Isolates from Food and Food Products of Poultry Origin in Germany

2011 ◽  
Vol 77 (20) ◽  
pp. 7151-7157 ◽  
Author(s):  
Andrea T. Feßler ◽  
Kristina Kadlec ◽  
Melanie Hassel ◽  
Tomasz Hauschild ◽  
Christopher Eidam ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Meat Products ◽  
Poultry Meat ◽  
The Novel ◽  
Methicillin Resistant ◽  
Content Type ◽  
Turkey Meat ◽  
Poultry Products ◽  
Type Iv ◽  
Toxic Shock Syndrome Toxin

ABSTRACTDuring a survey of fresh chicken and turkey meat as well as chicken and turkey meat products for the presence of methicillin-resistantStaphylococcus aureus(MRSA) isolates in Germany, 32 (37.2%) of 86 samples were MRSA positive. Twenty-eight of these MRSA isolates belonged to clonal complex 398 (CC398), which is widespread among food-producing animals. These CC398 isolates carried SCCmecelements of type IV or V and exhibitedspatype t011, t034, t899, t2346 or t6574 and either the knowndrutypes dt2b, dt6j, dt10a, dt10q, dt11a, dt11v, and dt11ab or the noveldrutypes dt6m, dt10as, and dt10at. In addition, two MRSA sequence type 9 (ST9) isolates with a type IV SCCmeccassette,spatype t1430, anddrutype dt10a as well as single MRSA ST5 and ST1791 isolates with a type III SCCmeccassette,spatype t002, anddrutype dt9v were identified. All but two isolates were classified as multiresistant. A wide variety of resistance phenotypes and genotypes were detected. All isolates were negative for the major virulence factors, such as Panton-Valentine leukocidin, toxic shock syndrome toxin 1, or exfoliative toxins. In contrast to the MRSA CC398 isolates, the four ST9, ST5, or ST1791 isolates harbored theegcgene cluster for enterotoxin G, I, M, N, O, and U genes. Although the relevance of contamination of fresh poultry meat or poultry products with MRSA is currently unclear, the presence of multiresistant and, in part, enterotoxigenic MRSA emphasizes the need for further studies to elucidate possible health hazards for consumers.

scholarly journals Behavior of Staphylococcus aureus and autochthone microbiota in fresh sausages added of sodium nitrite and stored under refrigeration

2014 ◽  
Vol 44 (10) ◽  
pp. 1880-1885 ◽  
Author(s):  
Lucyanne Maria Moraes Correia ◽  
Juliano Gonçalves Pereira ◽  
José Paes de Almeida Nogueira Pinto ◽  
Vinicius Cunha Barcellos ◽  
Luciano dos Santos Bersot
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Botulinum ◽  
Microbial Growth ◽  
Meat Products ◽  
Nitrite Concentration ◽  
Cured Meat ◽  
Proven Efficacy ◽  
Manufacturing Procedure ◽  
Microbiological Stability ◽  
Handling Practices

Fresh sausages are cured meat products that may be contaminated with Staphylococcus aureus during the manufacturing procedure, which is frequently related with inadequate handling practices. The use of nitrite in meat products has proven efficacy against Clostridium botulinum, and studies indicate that bactericidal action against S. aureus depends on factors that are intrinsic and extrinsic to the product. The objective of the present study was to evaluate the effect of nitrite concentration, and pH on S. aureus and psychrotrophic autochthone microbiota in fresh sausages stored at different times and temperatures. Fresh sausage were produced at nitrite concentrations 50, 150 and 200ppm and contaminated with S. aureus. The sausages were storage at refrigeration (7 and 12°C) and the quantification of S. aureus and psychrotrophic microorganisms was carried out on days 0, 2, 4, 7, and 10. Results showed that nitrite concentrations and the temperatures used had minimal effect on the multiplication of S. aureus and psychrotrophic autochthone microbiota. Final counts depended only on the length of storage: at the end of 10 days, counts were statistically similar in the different groups, showing that temperature and nitrite concentrations used did not control microbial growth effectively. It is suggested that the product should be stored below 7°C or at freezing temperatures for greater microbiological stability

Inhibition of Clostridium botulinum Types A and E Toxin Formation by Sodium Nitrite and Sodium Chloride in Hot-Process (Smoked) Salmon

1982 ◽  
Vol 45 (9) ◽  
pp. 833-841 ◽  
Author(s):  
G. A. PELROY ◽  
M. W. EKLUND ◽  
R. N. PARANJPYE ◽  
E. M. SUZUKI ◽  
M. E. PETERSON
Keyword(s):  
Sodium Nitrite ◽  
Clostridium Botulinum ◽  
Storage Time ◽  
Type A ◽  
Toxin Production ◽  
Nitrite Concentration ◽  
Salt Level ◽  
Smoked Salmon ◽  
Residual Nitrite ◽  
Toxin Formation

Sodium nitrite and NaCl were evaluated as inhibitors of outgrowth and toxin production by Clostridium botulinum types A and E in abuse-stored (25°C) hot-process salmon. Salmon steaks were brined in NaCl or NaCl plus NaNO2 and inoculated intramuscularly with spores. Steaks were then heated in a simulated hot-smoke process to internal temperatures of 62.8 to 76.7°C (145 to 170°F) for the final 30 min of a 3- to 4-h process, packaged in oxygen-impermeable film and stored at 25°C. During 7 days of storage, toxin production in steaks inoculated with 102 spores per g was inhibited by more than 3.8% water-phase NaCl for type E and 6.1% for type A. Presence of nitrite substantially reduced the salt level required to prevent toxin production. When steaks had more than 100 ppm NaNO2, only 2.5% NaCl inhibited type E toxin production; 150 ppm NaNO2 and 3.5% NaCl inhibited production of type A toxin. When storage time was lengthened to 14 days or the spore inoculum increased to 104 spores per g, more salt and nitrite were required for inhibition. Residual nitrite in samples stored under refrigeration (3.3°C) did not change during 22 days of storage. Under abuse temperature (25°C), residual nitrite decreased to less than 6 ppm by the 14th day in all samples tested regardless of the original nitrite concentration.

scholarly journals Chia Oleogel as a Potential New Ingredient for Healthy Cooked Meat Sausages

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 76
Author(s):  
José Ángel Pérez-Álvarez ◽  
Alba Roldán-Verdú ◽  
Asunción Martínez-Mayoral ◽  
Estrella Sayas-Barberá ◽  
Casilda Navarro-Rodríguez de Vera ◽  
...  
Keyword(s):  
Color Space ◽  
Meat Products ◽  
Industrial Process ◽  
Thiobarbituric Acid ◽  
Nitrite Level ◽  
Substitution Level ◽  
Fatty Acids Profile ◽  
Residual Level ◽  
Residual Nitrite ◽  
Cooked Meat

Meat products reformulation is very complicated since the “charcuterie” is more than a technology. The addition of new ingredients is not an easy task; therefore, preliminary assays are carried out to determine their feasibility. Oleogels are “new ingredients” used to mimic fats and/or modify the fatty acids profile. To evaluate the chia oleogel (COG) feasibility in Frankfurt-type cooked sausages (FTCS) processing, several physical and physicochemical parameters, CIELAB color space, 2-Thiobarbituric acid reactive substances (TBARS), moisture, fat, pH, water activity (Aw), and residual nitrite level (RNL), were determined. In a traditional FTCS formula, the COG was used to replace pork back fat (substitution level 0%, 25%, 50%, and 75%). In FTCS, RNL were not detected in COG samples. The 75% substitution with COG increased moisture content. COG addition increased pH. For Aw, COG addition decreased their values in FTCS. The 50% and 75% of COG substitution increased TBA values. FTCS fat content for COG-added samples showed values between 22.35 and 23.85 (g fat/100 g). Thus, the use of chia oleogels is feasible in an industrial process and can be a good source to reduce nitrite residual level.

scholarly journals Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Ji Luo ◽  
Wenjing Yan ◽  
Mustapha Muhammad Nasiru ◽  
Hong Zhuang ◽  
Guanghong Zhou ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Treatment Time ◽  
Meat Products ◽  
Treated Water ◽  
Nitrite Level ◽  
A Value ◽  
Residual Nitrite ◽  
Pork Loin ◽  
Curing Method ◽  
Nitrite Content

Abstract The application of dielectric barrier discharge cold plasma (DBD-CP)-treated water as a novel curing process for manufacturing Chinese dried pork loin was investigated. The treatment time of DBD-CP was optimized based on the pH and nitrite level of the plasma-treated water (PTW). PTW treated for 3 min had an alkaline environment and a higher nitrite content than that at the other lengths of treatment time. Pork loins were marinated in control or PTW brine at 4 °C for 24 h and then dry-ripened for 15 days. PTW with a higher treatment voltage significantly decreased lipid oxidation of the products and led to an increased a* value (redness) and an increased residual nitrite content in products that was still within the range of use (all P < 0.05). The contents of each free amino acid increased with increasing treatment intensity (P < 0.05). There were 22 new volatile compounds generated in PTW-cured products, such as 3-methyl-butanol, hexanal and 2,3-octanedione, while six substances were lost, such as 2-pentylfuran, compared with those in the control. This study indicates that using PTW as a curing method can be a potential and effective way of producing dried pork meat products.

Inhibition of Listeria monocytogenes Using Natural Antimicrobials in No-Nitrate-or-Nitrite-Added Ham

2012 ◽  
Vol 75 (6) ◽  
pp. 1071-1076 ◽  
Author(s):  
GARY A. SULLIVAN ◽  
ARMITRA L. JACKSON-DAVIS ◽  
STEVEN E. NIEBUHR ◽  
YUAN XI ◽  
KOHL D. SCHRADER ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Physicochemical Characteristics ◽  
Processed Meats ◽  
Cured Meats ◽  
Cured Meat ◽  
Residual Nitrite ◽  
Curing Methods ◽  
Reducing Bacteria ◽  
Nitrate Reducing Bacteria

Consumer demand for foods manufactured without the direct addition of chemical preservatives, such as sodium nitrite and organic acid salts, has resulted in a unique class of “naturally” cured meat products. Formulation with a natural nitrate source and nitrate-reducing bacteria results in naturally cured processed meats that possess traits similar to conventionally cured meats. However, previous research has shown that the naturally cured products are more susceptible to pathogen growth. This study evaluated Listeria monocytogenes growth on ham manufactured with natural curing methods and with commercially available clean-label antimicrobials (cultured sugar and vinegar blend; lemon, cherry, and vinegar powder blend) and assessed impacts on physicochemical characteristics of the product. Hams made with either of the antimicrobials supported L. monocytogenes growth similar to that in the traditionally cured control (P &gt; 0.05). Hams made with prefermented celery juice powder had the lowest residual nitrite concentrations (P &lt; 0.05), and when no antimicrobial was added, L. monocytogenes growth was similar to that of the uncured control (P &gt; 0.05). Aside from residual nitrite and nitrate concentrations, few physicochemical differences were identified. These findings show that ham can be produced with natural curing methods and antimicrobials to provide similar L. monocytogenes inhibition and physicochemical traits as in traditionally cured ham.

Botulism Control by Nitrite and Sorbate in Cured Meats: A Review1

1979 ◽  
Vol 42 (9) ◽  
pp. 739-770 ◽  
Author(s):  
J. N. SOFOS ◽  
F. F. BUSTA ◽  
C. E. ALLEN
Keyword(s):  
Clostridium Botulinum ◽  
Meat Products ◽  
Toxin Production ◽  
Meat Industry ◽  
Cured Meats ◽  
Cured Meat ◽  
Residual Nitrite ◽  
Flavor Development ◽  
Nitrate And Nitrite ◽  
Effective Compound

Nitrite plays a major role in the botulinal safety of cured meat products. When used at appropriate levels, it retards Clostridium botulinum growth and delays production of its deadly neurotoxin. Even though the incidence of botulinal spores in meat is very low, factors such as the tonnage of cured meats consumed, the potential for mishandling such products, and the nature of the disease necessitate the use of nitrite or other equally effective compound(s) for extra safety. Residual nitrite and nitrosamine levels in cured meat products have been decreasing in recent years through control and research conducted by the meat industry and related institutions. Such levels are minimal compared to total nitrate and nitrite amounts ingested or formed in the human body. Sorbate, especially in combination with nitrite at concentrations adequate only for cured meat color and flavor development, is at least as effective as currently used nitrite levels in delaying C. botulinum growth and toxin production. The mechanism(s) through which nitrite and/or sorbate perform their actions upon C. botulinum remains to be found. A review of the pertinent research completed to date should be helpful in the search for the mechanism(s).

scholarly journals Research of quality indicators of semi-finished turkey meat products prepared using sous-vide technology

2021 ◽  
Vol 17 (2) ◽  
pp. 48-55
Author(s):  
F. N. Meretukova ◽  
N. V. Abregova
Keyword(s):  
Heat Treatment ◽  
Shelf Life ◽  
Storage Temperature ◽  
Raw Materials ◽  
Meat Products ◽  
Black Pepper ◽  
Poultry Meat ◽  
Turkey Meat ◽  
Organoleptic Characteristics ◽  
Sous Vide

The purpose of the research is to develop a recipe for turkey meat semi-finished product to update the assortment of branded and new dishes in «Minotavr» LLC restaurant chain and restaurants of national cuisine, using modern cooking technologies that maximally preserve meat succulence. New methods and organization of the process of preparing poultry meat dishes using modern technologies and equipment in the restaurants «Maykop» and «Mezdah» have been studied. A recipe for a semi-finished product from turkey meat prepared using the sous-vide technology is presented, including breast meat, thyme, garlic salt (Adygheyskaya), crushed black pepper, butter. The preferences of cooking according to the sous-vide technology in relation to traditional cook- ing, as well as the use of combined types of heat treatment, have been revealed. The technology of semi-finished product production has been considered step by step: incoming control of raw materials and auxiliary materials; preparation of components according to the recipe; fillet cutting into oblong oval plates; preparation of the marinade; pickling raw materials; heat treatment, cooling; quality control and product storage. Evaluation of experimental samples includes the study of physicochemical and organoleptic characteristics. The heat treatment methods used during the study can significantly increase the shelf life of the semi-finished product and improve its taste, while maintaining microbiological purity. The quality characteristics of the finished product, obtained during storage, confirm the declared shelf life. As a result of the research, regulated indicators have been established, such as shelf life of semi-finished turkey meat no more than 7 days; storage temperature 4±2 °С.

Sign in / Sign up

Export Citation Format

Share Document