scholarly journals Evaluation of storage methods of beef by microbiological and chemical indicators

10.5219/1381 ◽  
2020 ◽  
Vol 14 ◽  
pp. 602-611
Author(s):  
Mykola Kukhtyn ◽  
Volodymyr Salata ◽  
Oleksandra Berhilevych ◽  
Zoya Malimon ◽  
Anatoliy Tsvihun ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Storage Time ◽  
Meat Products ◽  
Psychrotrophic Bacteria ◽  
Chemical Indicators ◽  
Microbiological Criteria ◽  
Storage Methods ◽  
Frozen State ◽  
Biochemical Indices ◽  
Quantitative Indicators

Meat and meat products are a major part of a person's ration. However, due to their high nutritional value, they are a favorable environment for the development of microorganisms and require refrigerated storage. The purpose of this work was to evaluate the storage methods for refrigerated and frozen beef by microbiological and chemical parameters and to suggest criteria for evaluating beef by the content of psychrotrophic microorganisms. It was found out that the storage of beef meat with an initial mesophilic bacterial content of about 4.88 log CFU.cm-2 of surface and psychrotrophic bacteria 3.79 log CFU.cm-2 at temperature 0 °C is only possible for 8 days, further, the microbiological indices exceed the acceptable standards. Investigation of the dynamics of microflora reproduction during the storage of beef in the frozen state at temperature -2 to -3 °C for 20 days established a decrease in 1.3 times the number of mesophilic bacteria in 10 days of storage. At the same time, the number of psychrotrophic microorganisms during this storage time was increased in 4.5 times, and 20 days in 7.9 times and amounted to 5.3 log CFU.cm-2 of surface area. This indicates that the storage of meat in the frozen state inhibits or completely stops the development of mesophilic microorganisms for 20 days. It was found out that storing of beef in the cooled state at a temperature of 0 ±0.5 °C for more than eight days is impractical, as its biochemical indices are worsening and signs of spoilage are appearing. At the same time, storing of beef in the frozen state at a temperature of -2 to -3 °C for 20 days does not cause such significant biochemical changes as in beef stored in the cooled state at a temperature of 0 ±0.5 °C for 16 days. Therefore, we have experimentally substantiated the quantitative indicators of the content of psychrotrophic microorganisms on the surface of beef intended for storage in a cooled or frozen state. The proposed microbiological criteria will improve the safety of beef.

STUDY OF VETERINARY AND SANITARY INDICATORS OF PIG MEAT IN ECHINOCOCCOSIS AND ALVEOCOCCOSIS

2018 ◽  
Vol 1 (3) ◽  
pp. 7-12
Author(s):  
M. P. Butko ◽  
◽  
P. A. Popov ◽  
I. S. Osipova ◽  
E. A. Semenova ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Meat Products ◽  
Well Being ◽  
Microbiological Analysis ◽  
Quality And Safety ◽  
Chemical Parameters ◽  
Chemical Indicators ◽  
Pig Meat ◽  
Meat Samples ◽  
Physical And Chemical

The article presents the results of studies to determine the organoleptic, microbiological and physical and chemical parameters of pig meat in echinococcosis and alveococcosis. Studies of the quality and safety of meat samples by organoleptic, microbiological and physicochemical parameters for echinococcosis and alginate pigs, showed that the meat obtained from the invasive animals met the requirements of SanPiN 2.3.1078-01 «Hygiene requirements of safety and nutritional value food products» (approved on 06.11.2001 with changes and additions), GOST R 54354-2011. «Meat and Meat Products. General requirements and methods of microbiological analysis» (12.06.2011) and «Rules for veterinary inspection of slaughter animals and veterinary and sanitary examination of meat and meat products» (1983), and the revealed deviations were uncritical and meat is allowed without restriction. However, in order to provide a full guarantee of veterinary and sanitary well-being of meat obtained from slaughter of invasive animals, in our opinion, it is necessary to provide additional research on its organoleptic, microbiological and physical and chemical indicators, which should ensure its safety.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

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

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.

scholarly journals Shelf Life Extension of Veal Meat by Edible Coating Incorporated with Zataria multiflora Essential Oil

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Hannan Lashkari ◽  
Majid Halabinejad ◽  
Alireza Rafati ◽  
Ameneh Namdar
Keyword(s):  
Essential Oil ◽  
Control Sample ◽  
Meat Products ◽  
Sodium Caseinate ◽  
Life Extension ◽  
High Concentration ◽  
Zataria Multiflora ◽  
Psychrotrophic Bacteria ◽  
Overall Acceptability ◽  
Meat Samples

The present research aimed to investigate the preservative effects of a sodium caseinate (SC) coating enriched with Zataria multiflora Boiss. essential oil (ZMEO) at 0.5, 1, or 1.5% on the product life of meat during storage at 4°C. Over a 15-day period, the meat samples were refrigerated and analyzed every five days. The treated samples had markedly less psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, and total viable counts relative to the control throughout storage. In terms of the sensory, chemical (PV, TBARS, and pH), and microbial characterization, undesirable results were attained in the control sample after 10 days of refrigerated storage, whereas samples coated with SC/ZMEO, especially at higher essential oil concentrations (1 and 1.5%), proved to be significantly more stable (P<0.05). However, high concentration of ZMEO (1.5%) gave an unpleasant effect on sensory attributes of meat samples. Notably, the SC/1% ZMEO coating led to good overall acceptability of the veal specimens even after 15 days of refrigeration. Hence, this coating is recommended as a replacement for synthetic preservatives and flavorings for meat products given that it preserved the quality of refrigerated veal samples for over two weeks.

scholarly journals Characteristics of Selected Antioxidative and Bioactive Compounds in Meat and Animal Origin Products

Antioxidants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 335 ◽  
Author(s):  
Bartosz Kulczyński ◽  
Andrzej Sidor ◽  
Anna Gramza-Michałowska
Keyword(s):  
Nutritional Value ◽  
Bioactive Peptides ◽  
Meat Products ◽  
Lipid Lowering ◽  
Animal Origin ◽  
Accurate Information ◽  
Immunomodulatory Activity ◽  
Bioactive Components ◽  
Health Promoting ◽  
Complexes With Metal Ions

Meat and meat products have a high nutritional value. Besides major components, meat is rich in bioactive components, primarily taurine, l-carnitine, choline, alpha-lipoic acid, conjugated linoleic acid, glutathione, creatine, coenzyme Q10 and bioactive peptides. Many studies have reported their antioxidant and health-promoting properties connected with their lipid-lowering, antihypertensive, anti-inflammatory, immunomodulatory activity and protecting the organism against oxidative stress. The antioxidant activity of meat components results, among others, from the capability of scavenging reactive oxygen and nitrogen species, forming complexes with metal ions and protecting cells against damage. This review is focused to gather accurate information about meat components with antioxidant and biological activity.

scholarly journals Can we improve the nutritional quality of meat?

2017 ◽  
Vol 76 (4) ◽  
pp. 603-618 ◽  
Author(s):  
Nigel D. Scollan ◽  
Eleri M. Price ◽  
Sarah A. Morgan ◽  
Sharon A. Huws ◽  
Kevin J. Shingfield
Keyword(s):  
Fatty Acid ◽  
Nutritional Value ◽  
Production Systems ◽  
Consumer Preferences ◽  
Meat Products ◽  
Fat Content ◽  
Dietary Lipid ◽  
Processed Meat ◽  
Rumen Microbiome ◽  
High Quality Protein

The nutritional value of meat is an increasingly important factor influencing consumer preferences for poultry, red meat and processed meat products. Intramuscular fat content and composition, in addition to high quality protein, trace minerals and vitamins are important determinants of nutritional value. Fat content of meat at retail has decreased substantially over the past 40 years through advances in animal genetics, nutrition and management and changes in processing techniques. Evidence of the association between diet and the incidence of human non-communicable diseases has driven an interest in developing production systems for lowering total SFA andtransfatty acid (TFA) content and enrichment ofn-3 PUFA concentrations in meat and meat products. Typically, poultry and pork has a lower fat content, containing higher PUFA and lower TFA concentrations than lamb or beef. Animal genetics, nutrition and maturity, coupled with their rumen microbiome, are the main factors influencing tissue lipid content and relative proportions of SFA, MUFA and PUFA. Altering the fatty acid (FA) profile of lamb and beef is determined to a large extent by extensive plant and microbial lipolysis and subsequent microbial biohydrogenation of dietary lipid in the rumen, and one of the major reasons explaining the differences in lipid composition of meat from monogastrics and ruminants. Nutritional strategies can be used to align the fat content and FA composition of poultry, pork, lamb and beef with Public Health Guidelines for lowering the social and economic burden of chronic disease.

scholarly journals Influence of carbohydrate additives on 5-hydroxymethylfurfural (HMF) content in pork tenderloin

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Julia Bogdanowicz ◽  
Wacław Mozolewski ◽  
Monika Modzelewska-Kapituła ◽  
Katarzyna Tkacz ◽  
Adam Wie˛k
Keyword(s):  
High Performance ◽  
Nutritional Value ◽  
Meat Products ◽  
Reversed Phase ◽  
Maillard Reaction Products ◽  
Content Increase ◽  
Reaction Products ◽  
Human Diet ◽  
Colour Parameters ◽  
Lower Water Content

AbstractHeat-processed foodstuffs are a rich source of Maillard reaction products (MRPs) in the daily human diet. Although MRPs favourably affect the colour and flavour of heat-processed foods, they also have an impact on nutritional value and safety. Some MRPs (e.g. 5-hydroxymethylfurfural) may be toxic, mutagenic or carcinogenic and their presence in food has been studied extensively due to possible negative health effects(1,2). There is a general scarcity of published information on 5-hydroxymethylfurfural (HMF) concentrations in meat products.This study analysed whether there are differences in the concentrations of HMF between smoked pork tenderloins previously cured with the addition of glucose, saccharose or maltodextrin at concentrations of 0.5, 1.0 or 1.5% (including the control trial without sugar). Material for the tenderloin production consisted of longissimus dorsi muscles collected from 20 porcine carcasses. Colour parameters of the external surface (CIE L*a*b* system) and the content of water and 5-hydroxymethylfurfural were determined. The HMF content was analysed with reversed-phase high-performance liquid chromatography (RP-HPLC).The type of sugar used for curing had a significant impact on the amount of HMF formed in the product. The highest HMF content was found in the tenderloins cured with saccharose (it was about three-fold higher than the control trial and trials with glucose or maltodextrin). The formation of HMF was influenced not only by the type but also by the concentration of carbohydrates. Higher concentrations of glucose and maltodextrin resulted in a slight increase in the HMF content in the product (P > 0.05), while a higher concentration of saccharose produced a very pronounced HMF content increase (P < 0.05). Furthermore, tenderloins cured with a 2% carbohydrate addition were characterized by a lower water content (P < 0.01) and a darker surface colour (P < 0.01) compared to tenderloins with a lower carbohydrate addition. The results indicate the clear impact of technological additives on the HMF content of tenderloins. Conducting studies on the HMF in meat products is fully justified due to the relatively high HMF contents observed in the experiment (approximately 20–23 mg/kg), which were comparable to products such as bread or fruit jams.

scholarly journals EFFECTS OF STORAGE CONDITIONS FOR LARGE ROUND BALES ON QUALITY OF GRASS-LEGUME HAY

1989 ◽  
Vol 69 (4) ◽  
pp. 955-961 ◽  
Author(s):  
L. F. LAFLAMME
Keyword(s):  
Storage Time ◽  
Storage Conditions ◽  
Superficial Layer ◽  
Chemical Components ◽  
Sample Storage ◽  
Plastic Bag ◽  
Large Round ◽  
Storage Methods

Two experiments were conducted to assess the effects of storage conditions on the quality of large round bales (LRB). Samples were taken at 75-d intervals from LRB stored inside, outside single bales covered with a 15-mm black polyethylene plastic bag, outside uncovered as single bales, outside uncovered in a single row and outside uncovered in a double stacked row. Bales were sampled at depths of 0–15, 15–30 and 30–45 cm. Time, storage and depth factors had an influence on the chemical components of the LRB except for protein. Weathering had the most effect after 150 d of storage and with LRB stored uncovered and in the top 15-cm layer. Significant (P < 0.05) interactions in in vitro dry matter digestibilities were found for storage time × depth of sample, storage time × storage methods and for depth of sample × storage methods. Under the conditions of our experiments, weathering damages were limited to the superficial layer of LRB left uncovered. Key words: Large round bales, weathering, storage, moisture

Nutritional Value of Milk and Meat Products Derived from Cloning

2004 ◽  
Vol 6 (2) ◽  
pp. 172-177 ◽  
Author(s):  
Daniel Tomé ◽  
Michel Dubarry ◽  
Gilles Fromentin
Keyword(s):  
Nutritional Value ◽  
Meat Products
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