scholarly journals Vitamins and Minerals in Raw and Cooked Donkey Meat

2021 ◽  
Author(s):  
Paolo Polidori ◽  
Paola Di Girolami ◽  
Silvia Vincenzetti
Keyword(s):  
Growth And Development ◽  
Meat Products ◽  
Water Soluble ◽  
Cooking Methods ◽  
Mineral Salts ◽  
Health Maintenance ◽  
Meat Content ◽  
Nutritional Property ◽  
Red Meats ◽  
Cooked Meat

Human health is deeply affected by nutrition. The most important nutritional property of a good diet, able to provide an adequate amount of nutrients, to fulfill growth and development requirements, permitting also health maintenance, is variety of foods. Meat can be included in several diets, particularly when they are based on a restricted choice of plant foods. The inclusion of meat and meat products, even in small amounts, can significantly improve many diets; in fact, meat and derived products are good sources of proteins, vitamins and mineral salts. Thermal processes used for cooking meats represent an important factor which affects the minerals and vitamins meat content. Loss of minerals and water-soluble vitamins in cooked meat may occur, depending on the cooking method used. Previous studies investigated on donkey meat nutritional properties, described interesting characteristics of this alternative red meat, rich in protein and in iron, and with low-fat content. This chapter describes the donkey meat chemical composition, showing a comparison with other traditional red meats. The effects of cooking methods on donkey meat vitamins and minerals content will be also evaluated.

scholarly journals The Effect of Frying Process on the Level of Malondialdehyde in Different Meat Products

2021 ◽  
Author(s):  
Marzieh Hejazy ◽  
Seyed Amin Khatibi ◽  
Zahra Shamsi
Keyword(s):  
Meat Products ◽  
Thiobarbituric Acid ◽  
Food Products ◽  
Cooking Methods ◽  
Thiobarbituric Acid Reactive Substances ◽  
Secondary Product ◽  
Frying Process ◽  
Meat Content ◽  
Before And After ◽  
And Storage

Background: Frying is one of the popular cooking methods for the preparation of food especially meat products. However, this process has some adverse effects, such as lipid oxidation that results in deterioration and rancidity of food during preparation and storage. Malondialdehyde (MDA) as a secondary product of oxidation is commonly used as an index of rancidity in food products. However, the level of MDA produced during the frying process varies depending on the type of food. Methods: This study was performed to evaluate the levels of MDA before and after the frying process in different products, including chicken, fish, pan kebab, beef, sausage, and hamburger. Also, the effect of meat content in hamburger was evaluated on the MDA level. The spectrophotometric thiobarbituric acid reactive substances (TBARS) test was used to determine MDA in the food products. Results: The concentration of MDA in the products increased significantly (P < 0.01) after frying in oil. The highest amount of MDA between the products was detected in fried fish (1.24 µM/g). By increasing the percentage of meat in hamburgers, the content of MDA increased in this product. In the hamburger containing 90% of meat, the MDA level was significantly (P < 0.05) higher than others (0.98 µM/g). Conclusion: The results of the present study can provide proper knowledge about the levels of lipid peroxidation and the safety of different fried meat products.

scholarly journals Quality of Cooked Ground Beef Extended with Defatted Peanut Meal1

1981 ◽  
Vol 8 (1) ◽  
pp. 31-35 ◽  
Author(s):  
Esam M. Ahmed ◽  
Roger L. West
Keyword(s):  
Meat Products ◽  
Peanut Meal ◽  
Ground Meat ◽  
Shearing Force ◽  
Sensory Acceptability ◽  
Beef Products ◽  
Cooked Meat ◽  
Freezing Storage ◽  
Cooked Meat Products

Abstract Beef chuck and plate cuts obtained from U.S.D.A. utility grade carcass were mixed and ground through a 0.318 cm plate. The ground meat was extended with extruded and non-extruded defatted peanut meal. Hydrated defatted peanut meal was added at the rate of 20 and 30 parts to 80 and 70 parts of the ground meat, respectively. All treatments were formulated to contain 20% fat in the final patty and loaf products. Extruded and non-extruded meat products were stored at −18 C for periods up to 6 weeks. All quality evaluations were conducted on cooked meat products. Ground meat patties and loaves extended with non-extruded peanut meal exhibited similar cooking losses to those either extended with extruded peanut meal or 100% beef products. Control meat products stored for 4 weeks or longer required larger forces to shear than the non-stored patties. Freezing storage of the extended meat products did not result in a change of shearing forces. These forces were similar to the shearing force exhibited by freshly prepared products. Trained sensory panelists indicated that extended meat patties were more tender and less cohesive than non-extended patties. However, sensory acceptability tests indicated similar acceptability ratings for the extended and non-extended meat patties and loaves.

Staphylococcus aureus: Production of Extracellular Compounds and Behavior in Foods - A Review

1989 ◽  
Vol 52 (4) ◽  
pp. 267-282 ◽  
Author(s):  
MARGARET I. HALPIN-DOHNALEK ◽  
ELMER H. MARTH
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Products ◽  
Food Poisoning ◽  
Water Soluble ◽  
Bakery Products ◽  
Single Chain ◽  
Poultry Products ◽  
Heat Stable ◽  
And Behavior ◽  
Red Meats

Growth of Staphylococcus aureus is accompanied by production of such extracellular compounds as hemolysins, nuclease, coagulase, lipase, and enterotoxins. Enterotoxins that can cause food poisoning are produced by about one-third of the coagulase-positive strains of S. aureus. The enterotoxins are a heterogeneous group of heat-stable, water-soluble, single-chain globular proteins having a molecular weight between 28,000 and 35,000 daltons. Production of enterotoxin by appropriate strains of S. aureus is affected by the nutritional quality and pH of the substrate, temperature, atmosphere, sodium chloride (and hence water activity), other chemicals, and competing microorganisms. Outbreaks of staphylococcal food poisoning most often are associated with processed red meats, poultry products (especially chicken salad), sauces, dairy products (especially cheeses), and custard- or cream-filled bakery products. Ham and associated products often are involved in as many as 30% of outbreaks of staphylococcal food poisoning. Most outbreaks result from the combined effects of contamination of the food, often through unsanitary handling, with S. aureus and holding the food at the wrong temperature thus allowing growth and synthesis of enterotoxin by the pathogen.

scholarly journals Listeria monocytogenes Control using Clean-Label Ingredients

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
E. Heintz ◽  
K. Glass ◽  
J. Lim
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Culture Collection ◽  
Refrigerated Storage ◽  
Food Research Institute ◽  
Food Research ◽  
Cooked Meat ◽  
Inhibitive Action ◽  
One Way Anova

ObjectivesWorld’s largest outbreak of listeriosis in South Africa last year, remind us that Listeria monocytogenes contamination and growth is still of major concern in refrigerated RTE meats. The same time customers demand for clean label food safety solutions. Provian NDV, a fermented vinegar based powder, was developed to provide a clean label solution that inhibits Listeria monocytogenes during long term refrigerated storage. This document describes the effect of chemical derived acetates and Provian NDV, a novel vinegar based product, on the inhibition of Listeria monocytogenes in a cooked meat applicationMaterials and MethodsFive treatments of cured deli-style ham were tested. The pork ham contained 72–74% (w/w) moisture, 1.75 ± 0.1% (w/w) salt, and pH 6.2–6.4, 156 mg/kg sodium nitrite and 547 mg/kg sodium erythorbate. The treatments included a control without antimicrobials and different concentrations of a chemically derived acetates (0.5% and 0.75%) and Provian® NDV (0.5%, 0.65%). Cooked products were surface-inoculated with 3-log10 CFU/g of a cocktail of 5 strains of Listeria monocytogenes from the culture collection of Food research institute, Wisconsin University including serotypes 4b, 1/2a, and 1/2b. All strains were isolated from RTE- cooked meat products. Inoculated slices (100 g/package) were vacuum-packaged and stored at 4°C and 7°C for 8 to 12 wk. Per treatment triplicate samples were assayed by enumerating on modified Oxford Agar. One way ANOVA was used to analyze significance, p < 0.05. Except from the triplicate repeat, this study was conducted twice independently (trial 1, 5 treatments in triplicate and trial 2 including same treatments, also in triplicate.)ResultsControl Ham supported > 1 log increase of L. monocytogenes at 4- and 2-weeks storage at 4 and 7°C, respectively. In contrast, hams supplemented with 0.5 or 0.75% chemical acetates or 0.65% Provian® NDV inhibited the Listeria growth for 12 and 8 wk at 4 and 7°C, respectively. Inhibition of Listeria on ham supplemented with 0.5% Provian®NDV was further affected by pH and moisture. Ham supplemented with 0.5% Provian® NDV in the trial 1 (71.5% moisture, pH 6.2) delayed Listeria for 12 wk storage at 4°C, whereas individual samples of trial 1 (72.9% moisture, pH 6.3) supported growth (> 1 log increase) at 8 wk. Similar trends were observed at 7°C. The images below reflect the results of trial 1 only.ConclusionThis study confirms the efficacy of acetates on the inhibition of Listeria monocytogenes. Next, this study shows that a product based on natural fermented vinegar, Provian NDV, has a comparable growth inhibitive action in a cured ready-to eat ham. This illustrates that most relevant serotypes (4b, 1/2b and 1/2a) of Listeria moncytogenes can be controlled using an ingredient based on natural fermented vinegar.Figure 4.

scholarly journals Incidence and contamination level of Clostridium perfringens in meat and meat products sold in Sakarya province of Turkey

2021 ◽  
Vol 7 (3) ◽  
pp. 172-178
Author(s):  
Serap Coşansu ◽  
Şeyma Şeniz Ersöz
Keyword(s):  
Clostridium Perfringens ◽  
Meat Product ◽  
Meat Products ◽  
Ground Beef ◽  
Chicken Meat ◽  
Contamination Level ◽  
Biochemical Tests ◽  
Contamination Levels ◽  
Emulsified Meat ◽  
Cooked Meat

Totally 101 meat and meat product samples obtained from local markets and restaurants were analyzed for incidence and contamination level of Clostridium perfringens. The typical colonies grown anaerobically on Tryptose Sulfite Cycloserine Agar supplemented with 4-Methyliumbelliferyl (MUP) were confirmed by biochemical tests. Forty-eight of the samples (47.5%) were contaminated with C. perfringens. The highest incidence of the pathogen was determined in uncooked meatball samples (72.2%) followed by ground beef samples (61.3%). The incidence of C. perfringens in chicken meat, cooked meat döner, cooked chicken döner and emulsified meat product samples were 33.3, 33.3, 28.6 and 16.7%, respectively. Thirteen out of 101 samples (12.9%) yielded typical colonies on TSC-MUP Agar, but could not be confirmed as C. perfringens. Average contamination levels in sample groups ranged from 8.3 to 1.5×102 cfu/g, with the highest ground beef and the lowest chicken meat.

scholarly journals SUBCHRONIC TOXICITY OF MICROENCAPSULATED PROBIOTIC DRUG “ENZYMSPORINE WITH TRYPSIN” AND ITS APPLICATION IN PIG PRODUCTION

2021 ◽  
pp. 1922-1930
Keyword(s):  
Experimental Data ◽  
Growth And Development ◽  
Meat Products ◽  
Daily Weight Gain ◽  
Subchronic Toxicity ◽  
Main Method ◽  
Young Stock ◽  
Biological Safety ◽  
Animal Farming ◽  
State Agricultural Academy

The rationale for the study is explained by the fact that regular application of probiotic feeding supplements in pig breeding positively influences the growth and development of young stock, in particular, increases mean daily weight gain, normalizes the performance of the gastrointestinal tract and enforces the resistance of the organism. For this reason, a microencapsulated probiotic drug ―Enzymsporine withtrypsin‖ was developed in the facilities of Kursk State Agricultural Academy (Kursk, Russia). The authors studied the drug’s biological safety. The main method of the study of biological safety of the drug was the study of its subchronic toxicity that would allow for the production trials of this drug on agricultural animals. The article presents the experimental data obtained during the tests on Wistar rats.The tests on rats showed that new encapsulated probiotic drug ―Enzymsporine with trypsin‖ was safe in the doses that exceeded the recommended for the application in animal farming by 2 and 10 times. This provided perspectives for the application of this drug in animal production for the optimization of metabolism, an increase in the mass of animals, and the safety of meat products for humans.

Salt, sodium chloride or sodium? Content and relationship with chemical, instrumental and sensory attributes in cooked meat products

Meat Science ◽  
2017 ◽  
Vol 131 ◽  
pp. 196-202 ◽  
Author(s):  
Josef Kameník ◽  
Alena Saláková ◽  
Věra Vyskočilová ◽  
Alena Pechová ◽  
Danka Haruštiaková
Keyword(s):  
Sodium Chloride ◽  
Meat Products ◽  
Sodium Content ◽  
Sensory Attributes ◽  
Cooked Meat ◽  
Cooked Meat Products

scholarly journals Growth Temperatures of Ropy Slime-Producing Lactic Acid Bacteria

1990 ◽  
Vol 53 (9) ◽  
pp. 793-794 ◽  
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.

scholarly journals Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1044 ◽  
Author(s):  
Tatiana Pintado ◽  
Gonzalo Delgado-Pando
Keyword(s):  
Food Industry ◽  
Meat Products ◽  
Point Of View ◽  
General Point ◽  
Sustainable Food ◽  
Meat Content ◽  
High Quality Protein ◽  
Interesting Approach ◽  
Low Efficiency ◽  
By Products

The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, non-meat substances with high protein content, to partially replace meat, offers interesting opportunities towards the reformulation of healthier and more sustainable meat products. The objective of this review is to give a general point of view on what type of compounds are used as meat extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of meat. Mushrooms allow for higher proportions of meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable meat products. In general, the use of meat extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make meat extenders’ use the most viable and interesting approach towards the production of healthier meat products with less environmental impact.

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