Investigation of zeranol in beef of Ukrainian production and its reduction with various technological processing

Synthetic growth stimulants are widely used to get high productivity of animals. These preparations can accumulate in the meat and their residual quantities will adversely affect the health of consumers. The purpose of the work was to monitor the content of zeranol, growth stimulant of ruminants in beef which goes to meat processing enterprises of the Western region of Ukraine and to determine the effect of heat treatment on its quantity. It was found out that 29.8% of beef samples taken at meat processing enterprises contained a stimulant for the growth of ruminant zeranol. It was found that during the storage of beef samples frozen at a temperature of -18 °C with different content of zeranol there is a decrease in its number. The most intense process of destruction of zeranol occurred during the first month of storage, during this period of time the amount of zeranol is reduced by an average of 20%, regardless of the initial content. Within two months of storage of frozen beef, the content of zeranol decreases by 28.2 ±0.17%, and at the end of the sixth month its quantity decreases to 33.2 ±0.58%. It was also found that the dynamics of zeranol reducing in beef samples with large quantities (22.5 μg.kg-1) and small (2.3 μg.kg-1) were the same. It was set up that during 30 min of meat cooking there was a decrease in the content of zeranol 24.7 ±0.23% and 32.0 ±0.35% for 60 min, compared to its content in fresh meat. At the same time, when stored in the frozen state and subsequent cooking, the reduction of zeranol content in meat was 39.3 ±0.3%. Therefore, it is proposed to revise and amendments into the regulatory documents of Ukraine regarding the control and supervision of the presence of hormone (zeranol) residues in meat and meat products in order to prevent their sale and consumption by humans.

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Energy Efficiency in Meat Processing

Novel Technologies and Systems for Food Preservation - Practice, Progress, and Proficiency in Sustainability ◽

10.4018/978-1-5225-7894-9.ch004 ◽

2019 ◽

pp. 78-107

Author(s):

Pankaj B. Pathare ◽

Anthony Paul Roskilly ◽

Sandeep Jagtap

Keyword(s):

Energy Efficiency ◽

Energy Use ◽

Energy Requirement ◽

Meat Products ◽

Vital Role ◽

Cooking Methods ◽

Meat Processing ◽

Cooking Method ◽

Energy Efficiency Improvement ◽

Meat Cooking

Energy conservation plays a vital role towards sustainable development of meat processing. Energy costs for many meat plants represent the fourth highest operational cost. In meat processing, moderate levels of both electrical and thermal energy are consumed in wide range of processes and applications. However, energy efficiency improvement in the meat processing industry have been a focus to increase the sustainability of meat processing in the past decades. This chapter started with the examination of the energy use in meat processing facilities. The emerging energy-efficient technologies for meat processing were discussed in detail. Energy requirement for well-cooked meats varies with cooking method, appliances, and consumer behavior. Energy consumption reduction during meat cooking may have an influence on global energy requirement. Selection of cooking method, fuel, and cookware are beneficial for reducing the carbon footprint of the cooking unit. This chapter also presents the effects on quality characteristics of meat and meat products by different cooking methods.

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Understanding Traditional Meat Processing Knowledge among the Borana Pastoralist of Northern Kenya

Journal of Food Research ◽

10.5539/jfr.v7n4p30 ◽

2018 ◽

Vol 7 (4) ◽

pp. 30 ◽

Cited By ~ 2

Author(s):

Buke Dabasso ◽

Hassan Roba ◽

Anselimo Makokha ◽

Arnold Onyango ◽

Julius Maina

Keyword(s):

Meat Products ◽

Meat Production ◽

Meat Processing ◽

Northern Kenya ◽

Future Consumption ◽

Meat Preservation ◽

Almost All ◽

Shelf Stable ◽

And Storage ◽

Depth Interviews

Indigenous knowledge on food preparation is an activity practised in almost all agricultural production system. Amongst the Borana pastoralist of Northern Kenya, milk and meat production are the cornerstone of livelihood, and more often abundance occurs without possibility of immediate consumption, triggering the need to preserve surplus for future consumption. The objective of this paper is to document and understand traditional meat preparation knowledge amongst Borana pastoralist’s women of Northern Kenya.The method of collecting information included in-depth interviews and participant observations to document meat preparation skills and knowledge of Borana people as appertains to traditional food ways. It was observed that methods of traditional meat processing and preparation included different forms of drying, use of heat and storage in fat. Fourteen traditional meat products and seven preservation techniques were documented. Drying and deep frying were the major form of meat preservation. Women skillfully put a lot of effort in all stages of meat preparation to produce an end product that is not only shelf stable but traditional products that are appreciated and nutritious. It was observed that only four of the products are currently in use, an indication of steady decline in meat handling knowledge and preparation.

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Application of Tree Graph Method for Reducing the Total Time of Tool Changing in Milling and Boring Machine Tools

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.371.431 ◽

2013 ◽

Vol 371 ◽

pp. 431-435 ◽

Cited By ~ 1

Author(s):

Claudiu Obreja ◽

Gheorghe Stan ◽

Lucian Adrian Mihaila ◽

Marius Pascu

Keyword(s):

Machine Tools ◽

Design Method ◽

Machining Process ◽

Cnc Machine Tools ◽

Tree Graph ◽

Cnc Machine ◽

High Productivity ◽

Automatic Tool Changer ◽

Automatic Tool ◽

Set Up

With a view of increasing the productivity on CNC machine tools one of the main solution is to reduce, as much as possible, the auxiliary time consumed with the set-up and replacement of the tools and work pieces engaged in the machining process. Reducing the total time of the tool changing process by the automatic tool changer system can be also achieved through minimizing the number of movements needed for the actual exchange of the tool, from the tool magazine to the machine spindle (the optimization of the tool changing sequences). This paper presents a new design method based on the tree-graph theory. We consider an existing automatic tool changing system, mounted on the milling and boring machining centre, and by applying the new method we obtain all the possible configurations to minimize the tool changing sequence of the automatic tool changer system. By making use of the method proposed we obtain the tool changing sequences with minimum necessary movements needed to exchange the tool. Reconfiguring an existing machine tool provided with an automatic tool changer system by making use of the proposed method leads to obtaining the smallest changing time and thus high productivity.

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Occurrence of Listeria monocytogenes in Ready-to-Eat Meat Products and Meat Processing Plants in Spain

Foods ◽

10.3390/foods4030271 ◽

2015 ◽

Vol 4 (4) ◽

pp. 271-282 ◽

Cited By ~ 30

Author(s):

Diego Gómez ◽

Laura Iguácel ◽

Mª Rota ◽

Juan Carramiñana ◽

Agustín Ariño ◽

...

Keyword(s):

Listeria Monocytogenes ◽

Meat Products ◽

Meat Processing ◽

Processing Plants

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Trends in meat consumption and the need for fresh meat and meat products of improved quality

Improving the Sensory and Nutritional Quality of Fresh Meat ◽

10.1201/9781439829165.ch1 ◽

2009 ◽

Author(s):

M Aaslyng

Keyword(s):

Meat Products ◽

Meat Consumption ◽

Fresh Meat

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Development of an Encapsulation System for the Protection and Controlled Release of Antimicrobial Nisin at Meat Cooking Temperature

Journal of Food Research ◽

10.5539/jfr.v2n3p36 ◽

2013 ◽

Vol 2 (3) ◽

pp. 36 ◽

Cited By ~ 14

Author(s):

Khadidja Boualem ◽

Muriel Subirade ◽

Yves Desjardins ◽

Linda Saucier

Keyword(s):

Meat Products ◽

Inhibition Activity ◽

Font Size ◽

Zone Of Inhibition ◽

Raw Meat ◽

Median Size ◽

Meat Cooking ◽

Cooking Temperature ◽

Zones Of Inhibition ◽

Effective Use

Nisin is an antimicrobial peptide produced by Lactococcus lactis spp. lactis widely investigated for use in foods as a natural antimicrobial. However, its effective use in meat products is restricted notably by its reaction with meat constituents (including glutathione) in raw meat. The purpose of this study was to develop an encapsulation system that would optimize nisin activity when used in meat. To achieve this goal, an encapsulation in dipalmitoylphosphatidylcholine (DPPC) liposomes was developed. DPPC liposomes were formed in phosphate buffer with or without nisin. The encapsulation efficiency of nisin in liposomes was greater than 46 ± 2%. The median size of nisin-loaded liposomes was 495 nm, compared to 170 nm for empty liposomes. The liposomes containing nisin were stable for up to 7 days at 4°C but a zone of inhibition was observed afterwards. Stability of the liposome to heat was also tested and demonstrated that above 37°C nisin was released from the melted liposomes to form zones of inhibition. Activity of free and encapsulated nisin was tested in raw and cooked ground beef (71°C). Free nisin lost its activity in raw beef but DPPC-encapsulated nisin remained active and was released upon melting of the liposome during heat treatment.

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TECHNOLOGY OF MEAT COOKING IN THE AUTOCLAVE WITH PRESERVATION OF CHEMICAL PROPERTIES OF ANIMAL RAW MATERIALS

International scientific journal Internauka Series Economical Sciences ◽

10.25313/2520-2294-2021-12-7800 ◽

2018 ◽

Author(s):

Inna Nazarenko ◽

◽

Nataliya Novosad ◽

Keyword(s):

Nutritional Value ◽

Raw Materials ◽

Meat Products ◽

Chemical Properties ◽

Periodic Action ◽

Meat Cooking ◽

Canned Meat ◽

Long Term Preservation

The article examines the technology of cooking meat by autoclaving while preserving the chemical properties of the product. Autoclaving has been shown to be one of the main technological steps in canned meat. Sterilization of canned meat is a heat treatment of the product, which ensures the death of microflora to prevent microbiological spoilage at temperate temperatures (15-30oC), and if necessary at higher temperatures, and safety, which guarantees the microbiological indicators of the use of canned food for food. Sterilize meat at temperatures above 100o C, most often at temperatures up to 120o C. It has been determined that sterilization of meat in an autoclave determines the preservation of nutritional value, organoleptic properties, harmless to the consumer and creates the necessary prerequisites for long-term preservation of the quality of canned meat products. The technology of cooking meat is reduced to the choice of parameters (temperature and duration) of heating, which ensure maximum destruction of the microflora with minimal loss of nutritional value. Sterilization is carried out in autoclaves of periodic action. Banks with the product are loaded into the baskets of the autoclave, lowered into the autoclave, seal the device, heated to the desired temperature, withstand the required time, then release the pressure, cool and unload.

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Growth Temperatures of Ropy Slime-Producing Lactic Acid Bacteria

Journal of Food Protection ◽

10.4315/0362-028x-53.9.793 ◽

1990 ◽

Vol 53 (9) ◽

pp. 793-794 ◽

Cited By ~ 16

Author(s):

HANNU J. KORKEALA ◽

PIA M. MÄKELÄ ◽

HANNU L. SUOMINEN

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Growth Temperature ◽

Meat Products ◽

Maximum Growth ◽

Meat Processing ◽

Continuous Growth ◽

Maximum Growth Temperature ◽

Processing Plants ◽

Cooked Meat

The minimum, optimum, and maximum growth temperatures of ropy slime-producing lactic acid bacteria able to spoil vacuum-packed cooked meat products were determined on MRS-agar with temperature-gradient incubator GradiplateR W10. The minimum growth temperatures of slime-producing lactobacilli and Leuconostoc mesenteroides strain D1 were below −1°C and 4°C, respectively. The low minimum growth temperature allows these bacteria to compete with other bacteria in meat processing plants and in meat products causing ropiness problems. The maximum growth temperatures varied between 36.6–39.8°C. The maximum growth temperature of lactobacilli seemed to be an unstable character. Single lactobacilli colonies were able to grow above the actual maximum growth temperature, which is determined as the edge of continuous growth of the bacteria. The significance of this phenomenon needs further study.

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