Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products

AbstractOrganic meat products are gaining consumer interest worldwide. The aim of this study was to investigate the effect of organic and conventional meat origin on nutritional determinants of the following pork meat cuts: loin, ham, and shoulder. Nutritional value of meat was based on selected indicators such as proximate composition, the concentration of cholesterol, vitamin E content and minerals and trace elements such as calcium, magnesium, potassium, copper, iron, and zinc, and the composition of fatty acids. The results of this study demonstrated that higher contents of protein and selected mineral compounds, as well as lower vitamin E concentration and different fatty acids (i.e., C12:0, C17:0, C17:1 n-7, C18:3 n-6, C24:0 and total n-3 polyunsaturated fatty acids (PUFA)) distinguish organic pork meat cuts from the conventional counterparts. The organically meat parts, especially the shoulder, were identified as a better source of copper, calcium, iron and zinc, while organic ham and loin had more potassium. On the other hand, organic hams were shown to have lower content of vitamin E in comparison to their conventional equivalents present. Also, in organic shoulders showed a higher n-6/n-3 ratio compared to meat of conventional origin.

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Effect of Chitosan Essential Oil Films on the Storage-Keeping Quality of Pork Meat Products

Food and Bioprocess Technology ◽

10.1007/s11947-014-1329-3 ◽

2014 ◽

Vol 7 (8) ◽

pp. 2443-2450 ◽

Cited By ~ 41

Author(s):

Jeannine Bonilla ◽

Maria Vargas ◽

Lorena Atarés ◽

Amparo Chiralt

Keyword(s):

Essential Oil ◽

Meat Products ◽

Pork Meat ◽

Keeping Quality ◽

Oil Films

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Influence of the origin on selected determinants of the quality of pork meat products

Czech Journal of Food Sciences ◽

10.17221/479/2012-cjfs ◽

2013 ◽

Vol 31 (No. 6) ◽

pp. 547-552 ◽

Cited By ~ 4

Author(s):

B. Garbowska ◽

M. Radzymińska ◽

D. Jakubowska

Keyword(s):

Glutamic Acid ◽

Protein Content ◽

Acid Content ◽

Salt Content ◽

Meat Products ◽

Fat Content ◽

Pork Meat ◽

Significant Difference ◽

Products Analysis

in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumption of traditional products. Based on the experiment, a significantly higher protein content was found in sausages produced by large producers (24.73 ± 1.98%). The fat content was significantly higher in traditional ham (16.25 ± 14.47%), compared with local ham (4.38 ± 2.26%) and the mass (9.29 ± 5.25%). The samples of traditional and local ham had a significantly higher salt content (3.31 ± 0.72 and 2.90 ± 0.54%, respectively). No dye compounds were detected in any of the tested samples. There were no statistically significant differences in hydroxyproline and l‑glutamic acid content between traditional and conventional samples of meat products. Analysis of nitrate (V and III) showed a statistically significant difference in the average contents of these compounds. Significantly higher levels of nitrates were revealed only in traditional ham samples (12.60 ± 8.08 mg NaNO(V)/kg and 17.53 ± 27.91 mg NaNO(III)/kg of the product, respectively), wherein there was a large variation in the content of these compounds in the samples.

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Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying

Frontiers in Microbiology ◽

10.3389/fmicb.2015.01161 ◽

2015 ◽

Vol 6 ◽

Cited By ~ 9

Author(s):

Xiang Wang ◽

Evy Lahou ◽

Elien De Boeck ◽

Frank Devlieghere ◽

Annemie Geeraerd ◽

...

Keyword(s):

Listeria Monocytogenes ◽

Salmonella Enterica ◽

Pork Meat ◽

Ground Pork ◽

Pan Frying

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Antimicrobial Effect of Sodium Nitrite and Sodium Chloride in Nutrient Broth or Ground Pork Meat

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) ◽

10.3358/shokueishi.30.411 ◽

1989 ◽

Vol 30 (5) ◽

pp. 411-416_1 ◽

Cited By ~ 1

Author(s):

Hideo NAKAJIMA ◽

Takashi SAMESHIMA ◽

Hiroyuki YAMANAKA ◽

Kazuko TAKESHITA ◽

Shigeru AKIYAMA ◽

...

Keyword(s):

Sodium Chloride ◽

Sodium Nitrite ◽

Antimicrobial Effect ◽

Nutrient Broth ◽

Pork Meat ◽

Ground Pork

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Herbal Extracts for Ensuring Pork Meat Quality during Cold Storage

Proceedings of the Latvian Academy of Sciences Section B Natural Exact and Applied Sciences ◽

10.1515/prolas-2017-0080 ◽

2017 ◽

Vol 71 (6) ◽

pp. 453-460 ◽

Cited By ~ 1

Author(s):

Ilze Grāmatiņa ◽

Sanita Sazonova ◽

Zanda Krūma ◽

Līga Skudra ◽

Līga Prieciņa

Keyword(s):

Meat Quality ◽

Control Sample ◽

Meat Products ◽

Antimicrobial Properties ◽

Sensory Properties ◽

Biologically Active ◽

Pork Meat ◽

Herbal Extracts ◽

Chilled Pork

Abstract Oxidation and microbial spoilage have a negative effect on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Herbs contain biologically active compounds, like phenols with antioxidative and antimicrobial properties. Phenols can be used as substitutes for commercial antioxidants to prevent lipid oxidation, thus maintaining the colour and flavour of the product. The aim of the study was to investigate the the potential use of herbal extracts in ethanol/water application for the maintenance of pork meat quality during storage. Four herbs growing in Latvia — nettle (Urtica dioica L.), lovage (Levisticum officinale L.), oregano (Origanum vulgare), and horseradish (Armoracia rusticana L.) were chosen for the study. An optimal ethanol concentration for the extraction of the phenolic compounds was obtained with ethanol 50%/water 50% concentration (v/v). Prepared herbal extracts were added to chilled pork to determine the quality of the pork during storage. Changes in meat quality and its sensory properties for chilled pork without extracts appeared on day 18 of storage. Negative changes in sensory properties of meat samples with nettle extract were observed on day 22 of storage, and with lovage, oregano, and horseradish extracts on day 32. Statistically significant differences (p ≤ 0.05) were observed for microbiological indices between pork samples with herbal extracts and the control sample.

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Evolution of drug resistance in Salmonella panama isolates in Chile.

Antimicrobial Agents and Chemotherapy ◽

10.1128/aac.40.2.336 ◽

1996 ◽

Vol 40 (2) ◽

pp. 336-341 ◽

Cited By ~ 15

Author(s):

A M Cordano ◽

R Virgilio

Keyword(s):

Plasmid Dna ◽

Mobile Genetic Element ◽

Meat Products ◽

Pork Meat ◽

Rural Regions ◽

Antibiotic Resistant ◽

Clinical Specimens ◽

Resistance Patterns ◽

Entire Nation ◽

First Time

In a search for Salmonella isolates in the environment in Chile in 1975, drug-susceptible strains of Salmonella panama were recovered for the first time from river water and vegetables in the vicinity of Santiago. Two to 3 years later, antibiotic-resistant S. panama began to appear in a variety of sources (meat, animals, vegetables, etc.), giving rise to a human epidemic that involved the entire nation. Of 139 clinical isolates studied, 7 were drug susceptible, 11 were resistant only to nitrofurans, and 3 were streptomycin, spectinomycin, and nitrofuran resistant; none of these 21 isolates harbored plasmid DNA. Most isolates (n = 107) were resistant to nitrofurans (chromosomal) and to streptomycin, spectinomycin, sulfonamides, tetracycline, and mercuric and tellurite salts; this multidrug resistance was encoded on a 218-kb plasmid classified in a number of strains as being in the IncHI2 group. From 1982 to 1993, 11 isolates acquired an additional self-transferable plasmid coding for resistance to any one of ampicillin (61 kb), ampicillin and trimethoprim (65 kb), ampicillin, trimethoprim, streptomycin, and sulfonamides (71 kb), ampicillin, gentamicin, kanamycin, and tetracycline (120 kb), or a nontransferable plasmid of approximately 6 kb encoding resistance to ampicillin or kanamycin. With the exception of ampicillin or ampicillin and trimethoprim resistance, S. panama isolates from foodstuffs, mainly pork meat products, and animals had resistance patterns that were the same as those found in clinical specimens. Remarkably, strains from goats and goat cheese and from shellfish isolated in particular rural regions were either drug susceptible or resistant only to streptomycin-spectinomycin encoded on a mobile genetic element and to nitrofurans. The report describes the arrival of a susceptible S. panama strain, its spread all over the country, and the evolution of progressively complex resistance patterns.

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Occurrence and traceability of Salmonella spp. in five Sardinian fermented sausage facilities

Italian Journal of Food Safety ◽

10.4081/ijfs.2019.8011 ◽

2019 ◽

Vol 8 (1) ◽

Author(s):

Francesca Piras ◽

Carlo Spanu ◽

Anna Maria Mocci ◽

Mariella Demontis ◽

Enrico Petro Luigi De Santis ◽

...

Keyword(s):

Environmental Samples ◽

Meat Product ◽

Raw Material ◽

Pork Meat ◽

Ground Meat ◽

Salmonella Spp ◽

Fermented Sausage ◽

Mean Values ◽

Ground Pork ◽

Processing Plants

The aims of the present study were to evaluate the presence of Salmonella in five fermented sausage processing plants and their products during the production process, and to trace the possible sources of contamination. A total of 270 samples were collected: mixture of ground pork meat and fat, products at the end of acidification, sausages at the end of ripening and, during production stages, surfaces in contact with meat and surfaces not in contact with meat. For samples of ground meat, product at the end of acidification and sausages at the end of ripening, the pH and water activity (aw), were determined. All the samples were tested for the presence of Salmonella. Thirtytwo Salmonella isolates were obtained, subjected to serotyping and PFGE. The sausages at the end of ripening pH and aw mean values were 5.39±0.24 and 0.91±0.03, respectively. Salmonella was detected in three processing plants with an overall prevalence of 16.7% in food samples and 5.8% in environmental samples. Salmonella prevalence was 24% in ground meat and products at the end of acidification and was also detected in a sample of sausage at the end of ripening (2%). In environmental samples, Salmonella was detected in 6.6% of surfaces in contact with meat and 5% of surfaces not in contact with meat. Five serotypes were identified among 32 isolates: S. Derby (37.5%), S. Typhimurium and S. Rissen (both 25%), S. Give and monophasic S. Typhimurium (both 6.25%). Six different pulsotypes were obtained with PFGE. The serotypes and the PFGE pattern of the strains were specific for each facility with no overlapping between different processing plants. The same observation can be pointed out considering different sampling days for the same processing plants, thus presumably indicating the raw material (ground pork meat and fat) as the source of contamination. The detection of Salmonella in a sample of sausage at the end of ripening highlights the ability of the pathogen to survive during manufacturing process.

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