Development and evaluation of a meat mitochondrial metagenomic (3MG) method for composition determination of meat from fifteen mammalian and avian species

Background Bioassessment and biomonitoring of meat products are aimed at identifying and quantifying adulterants and contaminants, such as meat from unexpected sources and microbes. Several methods for determining the biological composition of mixed samples have been used, including metabarcoding, metagenomics and mitochondrial metagenomics. In this study, we aimed to develop a method based on next-generation DNA sequencing to estimate samples that might contain meat from 15 mammalian and avian species that are commonly related to meat bioassessment and biomonitoring. Results In this project, we found the meat composition from 15 species could not be identified with the metabarcoding approach because of the lack of universal primers or insufficient discrimination power. Consequently, we developed and evaluated a meat mitochondrial metagenomics (3MG) method. The 3MG method has four steps: (1) extraction of sequencing reads from mitochondrial genomes (mitogenomes); (2) assembly of mitogenomes; (3) mapping of mitochondrial reads to the assembled mitogenomes; and (4) biomass estimation based on the number of uniquely mapped reads. The method was implemented in a python script called 3MG. The analysis of simulated datasets showed that the method can determine contaminant composition at a proportion of 2% and the relative error was < 5%. To evaluate the performance of 3MG, we constructed and analysed mixed samples derived from 15 animal species in equal mass. Then, we constructed and analysed mixed samples derived from two animal species (pork and chicken) in different ratios. DNAs were extracted and used in constructing 21 libraries for next-generation sequencing. The analysis of the 15 species mix with the method showed the successful identification of 12 of the 15 (80%) animal species tested. The analysis of the mixed samples of the two species revealed correlation coefficients of 0.98 for pork and 0.98 for chicken between the number of uniquely mapped reads and the mass proportion. Conclusion To the best of our knowledge, this study is the first to demonstrate the potential of the non-targeted 3MG method as a tool for accurately estimating biomass in meat mix samples. The method has potential broad applications in meat product safety.

Analisis Pendapatan dan Prospek Pemasaran pada Wirausahawan Fried Chicken di Kota Kendari

The best known broiler chicken meat product in urban communities is Kentucky Fried Chicken (KFC). Seeing the business opportunity, entrepreneurs in Kendari City tried to make fried chicken similar to KFC products by labeling Kendari Fried Chicken (Kendari-FC) at a relatively affordable price of Rp 8.000 per piece compared to the KFC price of Rp 15.000 per piece. This study aims to analyze the marketing prospects of Kendari-FC entrepreneurs in Kendari City. The location of the research was determined purposively with the respondents of the study being kendari-FC entrepreneurs in kendari city who were determined by census. The results showed that the income of Kendari-FC entrepreneurs in Kendari City averaged Rp 5.066.458 per month or Rp 168.882 per day with an average income of Rp 36.276 per head. Kendari-FC's marketing prospects have the potential to be developed especially in West Kendari District because the average revenue from sales of each tail is Rp 48.105.40 per head. Keywords: Income; Kendari-FC; Marketing Abstrak Produk hasil olahan daging ayam broiler yang paling dikenal masyarakat perkotaan adalah Kentucky Fried Chicken (KFC). Melihat peluang bisnis tersebut wirausahawan di Kota Kendari berupaya membuat ayam goreng yang mirip produk KFC dengan memberi label Kendari Fried Chicken (Kendari-FC) dengan harga relatif terjangkau yaitu Rp 8.000 per potong dibandingkan harga KFC Rp 15.000 per potong. Penelitian ini bertujuan menganalisis prospek pemasaran wirausaha Kendari-FC di Kota Kendari. Lokasi penelitian ditentukan secara purposif dengan responden penelitian adalah wirausahawan Kendari-FC di Kota Kendari yang ditentukan secara sensus. Hasil penelitian menunjukan bahwa pendapatan wirausahawan Kendari-FC di Kota Kendari rata-rata Rp 5.066.458 per bulan atau Rp 168.882 per hari dengan pendapatan rata-rata Rp 36.276 per ekor. Prospek pemasaran Kendari-FC berpotensi dikembangkan terutama di Kecamatan Kendari Barat karena rata-rata pendapatan dari hasil penjualan setiap ekor sebesar Rp 48.105.40. Kata kunci: Kendari-FC; Pemasaran; Pendapatan

Effect of Proteolytic Enzymes (Bromelain and Papain) on Sensory and Chemical Quality of Sukuti (an Indigenous Dried Meat Product of Nepal)

The present work was undertaken to compare the effect of bromelain and papain on the sensory quality of sukuti (Nepalese indigenous dried buffalo meat). Buffalo lean meat (round cut) was purchased from the local market of Dharan and used for the preparation of sukuti after injection of 10% m/m enzyme (bromelain and papain) solution at the concentration (0-100 mg/L) and resting for 4h followed by drying at 65°C up to the moisture of 5%. The optimized concentration of each enzyme was selected by sensory evaluation based on color, flavor, texture, and overall acceptability. The proximate composition, collagen content, and collagen solubility were studied for two optimized samples with enzyme treatment and control. The best tenderizing effect of papain and bromelain enzyme was found at 40 mg/L and 10 mg/L respectively from the sensory analysis and the sensory attributes for these concentrations were significantly (p<0.05) higher than other samples. The soluble collagen content increased from 0.44 mg/g tissue in untreated meat to 0.52 for bromelain treated and to 0.98 mg/g for papain treated samples. The collagen solubility for the untreated sample was 4.74% which increases to 7.80% for bromelain and 13.82% for papain-treated samples. The protein content of optimized papain and bromelain treated samples was significantly decreased (p<0.05) from 82.44 to 80.25% and 81.43% respectively for papain and bromelain treated samples. There were no significant changes in fat, ash, and moisture on enzyme treatment.

Comparative Whole-Genome Analysis of Russian Foodborne Multidrug-Resistant Salmonella Infantis Isolates

Non-typhoidal Salmonella infections remain a significant public health problem worldwide. In this study, we present the first detailed genomic analysis report based on short-read (Illumina) whole-genome sequencing (WGS) of 45 multidrug-resistant (MDR) Salmonella enterica subsp. enterica serotype Infantis isolates from poultry and meat product samples obtained in Russia during 2018–2020, and long-read (MinION) WGS of five more representative isolates. We sought to determine whether foodborne S. Infantis have acquired new characteristics, traits, and dynamics in MDR growth in recent years. All sequenced isolates belonged to the sequence type ST32 and more than the half of isolates was characterized by six similar antimicrobial susceptibility profiles, most of which corresponded well with the antimicrobial resistance determinants to aminoglycosides, sulphonamides, tetracycline, and chloramphenicol revealed in silico. Some of the isolates were characterized by the presence of several types of plasmids simultaneously. Plasmid typing using WGS revealed Col440I, ColpVC, ColRNAI, IncFIB, IncFII, IncX1, IncHI2, IncHI2A, and IncN replicons. The identified virulence genes for 45 whole genomes of S. Infantis were similar and included 129 genes encoding structural components of the cell, factors responsible for successful invasion of the host, and secreted products. These data will be a valuable contribution to further comparative genomics of S. Infantis circulating in Russia, as well as to epidemiological surveillance of foodborne Salmonella isolates and investigations of Salmonella outbreaks.

Preparation, physicochemical and microbiological evaluations of italian type salami fermented with kefir

Industrialized meat product, known as salami, is composed of some types of meat, such as pork, beef or pork and beef together, added ingredients and bacon. This research aimed to elaborate Italian salami using the fermentation process with standard starter bacteria, such as control, water and milk kefir, and evaluate the physicochemical and microbiological characteristics of the final product. The use of kefir grains aimed to analyze the possibility for their use in the production of salami as starter cultures from their symbiotic association of yeasts, acid-lactic bacteria, acetic bacteria and also their probiotic and antimicrobial action. The microbiological and physicochemical composition indicates that kefir is a product with probiotic characteristics, because it has in its composition living microorganisms capable of improving the intestinal microbial balance producing beneficial effects on the health of the individual who consumes it. At the end of the analyses, it was observed that the salami based on standard starter bacteria culture presented greater diversity of fungi, and the fungus Exophiala spp was present in the 3 types of salamis. The samples showed absence of pathogenic bacteria such as Salmonella ssp, Shigella ssp and E.coli. There was little variation in the physical-chemical characteristics of the salamis evaluated. It was concluded that kefir can replace industrial fermentation culture without affecting the microbiological and physicochemical pattern of salami.

Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage

In this study, the quality of meat patty samples containing different black quinoa fractions (seed, flour and wet-milling coproducts) was evaluated during freezing preservation. Composition, physicochemical parameters (aw, pH, colour and texture), cooking properties, lipid oxidation and sensory characteristic were studied in four batches (control and 8% concentration of quinoa seed, flour and wet-milling coproducts added) at 30, 60 and 90 days of freezing (−20 ± 1 °C). Different black quinoa fraction addition affected (p < 0.05) physiochemical properties, improved cooking properties and reduced lipid oxidations during freezing storage. Batches with flour and wet-milling coproducts added were the most stable for texture parameters and lipid oxidation during freezing. The results obtained showed that quinoa wet-milling co-products could be considered a valuable sustainable and organic food ingredient, maintaining nutritional and global qualities of the fresh meat product. In addition, freezing storage is an effective way to prolong the shelf life of patties with different black quinoa fractions, added without affecting quality.

Modeling the functional properties of minced meat semi-finished product with a protein-carbohydrate composition of a combined composition

Современными исследованиями доказано, что большинство пищевых продуктов, в том числе полуфабрикатов, используемых на предприятиях общественного питания, значительно обеднены полезными нутриентами. В настоящее время большое внимание уделяется технологиям обогащения продукции биологически активными веществами и функциональными ингредиентами, вводимыми в регулярно употребляемые населением пищевые продукты в количествах, соответствующих физиологическим потребностям человека. В последние годы наблюдается активное внедрение цифровых информационных технологий в проектирование многокомпонентных продуктов питания. При помощи математических систем можно осуществлять оптимизацию рецептурного состава многокомпонентных пищевых систем, проводить интегральную оценку сбалансированности проектируемых продуктов питания. Целью исследования является изучение нутриентного состава и оптимизация рецептуры мясного фарша с наполнителем в виде белково-углеводной композиции комбинированного состава посредством проектирования, регламентирующего этапы создания пищевых продуктов с заданными функциональными свойствами. При этом были исследованы химический, аминокислотный и жирнокислотный состав опытных образцов мясных фаршей с наполнителем различного процентного содержания в сравнении с контрольным образцом. В данной статье приведены результаты исследований мясного фарша с заменой мясного сырья наполнителем в количестве 10-25%. В итоге была определена оптимальная рецептура сбалансированного по составу мясного фарша с белково-углеводной композицией в количестве 10%. Была разработана математическая модель мясного полуфабриката с повышенной пищевой и биологической ценностью. Modern research has proven that most food products, including semi-finished products used in public catering establishments, are significantly depleted in useful nutrients. At present, much attention is paid to technologies for enriching products with biologically active substances and functional ingredients introduced into food products regularly consumed by the population in quantities corresponding to the physiological needs of a person. In recent years, there has been an active introduction of digital information technologies in the design of multicomponent food products. With the help of mathematical systems, it is possible to optimize the recipe composition of multicomponent food systems, to carry out an integral assessment of the balance of the designed food products. The aim of the study is to study the nutritional composition and optimization of the formulation of minced meat with a filler in the form of a protein-carbohydrate composition of a combined composition by means of design that regulates the stages of creating food products with specified functional properties. At the same time, the chemical, amino acid and fatty acid composition of prototypes of minced meat with fillers of various percentages was investigated in comparison with the control sample. This article presents the results of studies of minced meat with the replacement of meat raw materials with a filler in the amount of 10-25 %. As a result, the optimal recipe for a balanced composition of minced meat with a protein-carbohydrate composition in the amount of 10 % was determined. A mathematical model of a semi-finished meat product with increased nutritional and biological value was developed.

Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat Products

Nitrate and nitrites are used to give the characteristic color to cured meat products and to preserve them. According to the scientific knowledge available at the moment, these compounds are approved as food additives based on a detailed ponderation between the potential risks and benefits. The controversy over nitrites has increased with the release of an IARC Monograph suggesting an association between colorectal cancer and dietary nitrite in processed meats. The trend in “clean label” products reinforced the concern of consumers about nitrates and nitrites in meat products. This review aims to explain the role of nitrates and nitrites used in meat products. The potential chemical hazards and health risks linked to the consumption of cured meat products are described. Different strategies aiming to replace synthetic nitrate and nitrite and obtain green-label meat products are summarized, discussing their impact on various potential hazards. In the light of the present knowledge, the use or not of nitrite is highly dependent on the ponderation of two main risks—the eventual formation of nitrosamines or the eventual out-growth of severe pathogens. It is evident that synthetic nitrite and nitrate alternatives must be researched, but always considering the equilibrium that is the safety of a meat product.

Blackcurrant (Ribes nigrum L.) and Kamchatka Honeysuckle (Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters)

Oxidation is one of the most prevalent factors responsible for meat product deterioration. Due to their potential health risks, commonly used synthetic antioxidants are beginning to be frowned upon by customers. The industry is searching for a natural replacement. In our study, we incorporated blackcurrant (Ribes nigrum L.) and Kamchatka honeysuckle (Lonicera caerulea var. Kamtschatica) extracts into raw-cooked meat products (frankfurters) as natural antioxidants. We observed that both extracts at concentrations of 3 mL·kg−1 were able to significantly (α = 0.05) postpone lipid oxidation in our samples, with results comparable to vitamin C (0.5 mg·kg−1) addition. Moreover, we did not observe negative effects of the extracts on the product’s color, pH, or textural properties. Negative results were reported in the sensory evaluation of honeysuckle addition samples. This could have been caused by the natural strong and bitter taste of honeysuckle, which was transferred to the extracts and, subsequently, into the meat product.