Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage

The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increase product shelf-life. However, no studies investigating the effect of EOs and VP on camel meat background microbiota have been conducted previously. The study aimed to analyze the antimicrobial effect of essential oils (EOs) carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) at 1 or 2% plus vacuum packaging (VP) on the growth of spoilage-causing microorganisms in marinated camel meat chunks during storage at 4 and 10 °C. VP is an effective means to control spoilage in unmarinated camel meat (CM) and marinated camel meat (MCM) compared to aerobic packaging (AP). However, after EO addition to MCM, maximum decreases in spoilage-causing microorganisms were observed under AP on day 7. Increasing the temperature from 4 to 10 °C under AP increased the rate of spoilage-causing bacterial growth in CM and MCM; however, EOs were more effective at 10 °C. At 10 °C the maximum reductions in total mesophilic plate counts, yeast and molds, mesophilic lactic Acid bacteria, Enterobacteriaceae, and Pseudomonas spp. were 1.2, 1.4, 2.1, 3.1, and 4.8 log CFU/g, respectively. Incorporating EOs at 2% in MCM, held aerobically under temperature abuse conditions, delayed spoilage.

Studying Chemical Composition of Myofibril and Sarcoplasmic Proteins Separated From Different Types of Meats

The present study was dealt with the estimation of the chemical composition (moisture, protein, fat, and ash) and physical properties (pH and water holding capacity) of camel, duck, and tuna meat purchased from local markets. Muscle proteins were separated, including myofibril and sarcoplasmic proteins from these meats, estimation of the yield and study of their content. have been studied. the results were as follows: 1. Statistical results disclosed that there was a significant difference at a probability level (P≤0.05) in the percentage of moisture, protein, fat, ash, pH, and values of water holding capability in each of camel, duck, and tuna's meat. 2. Statistical results made a clear reference that there were significant differences at a probability level (P≤0.05) in the percentage of yield, moisture, protein, fat, and ash of myofibril and sarcoplasmic proteins in each of camel, duck, and tuna's meat. Also, a dual interference between meat type and protein type was significant in its impact on percentages of yield and chemical composition. 3. It was observed the percentage of moisture and fat in tuna meat was higher than the percentage of moisture in duck meat. As to the lowest percentage of moisture, it was in the meat of tuna, while the tuna meat recorded the highest percentage in protein and ash, then followed by the percentage of protein and ash in duck meat, while camel's meat recorded the lowest percentage of protein and ash. Besides, results indicated that the values of pH and water holding capability of duck meat were higher than that in the meat of tuna meat and camel. 4. It was found that the percentage of the yield for proteins of a myofibril of duck meat was higher than that in the meat of tuna and camels, as the percentage of yield of sarcoplasmic proteins for tuna was higher than that in the meat of duck and camels. 5. It was found that the percentage of yield for myofibril of duck meat was higher than that in the meat of tuna and camels. As to the percentage of yield for sarcoplasmic proteins of tuna meat, it was higher than that in the meat of duck and camels. 6. The highest percentage of moisture for myofibril proteins was in the meat of camels, and the lowest percentage of it was registered in myofibril proteins in tuna meat, whilst the highest percentage of moisture for sarcoplasmic proteins was registered in the meat of duck, and the lowest of it registered in sarcoplasmic proteins in tuna meat. 7. It was observed that the highest percentage of protein and fat for myofibril and sarcoplasmic proteins was registered in tuna meat, as the lowest percentage of protein and fat for myofibril and sarcoplasmic proteins were observed in duck meat. 8. The study came up with a result revealing that the percentage of ash in proteins of myofibril proteins for duck meat was higher than that in myofibril proteins for camels and tuna meat, whilst, the percentage of ash in sarcoplasmic proteins for camel meat was higher than that in sarcoplasmic proteins for duck and tuna meat. 9. Results showed that the highest concentration of sarcoplasmic proteins was in tuna meat, followed by duck meat, and the lowest concentration for these proteins was in camel meat. The values of proteins (myosin, tropomyosin, reticulin, and collagen) in camel meat, then followed by duck meat, whilst the lowest values for these proteins were in tuna meat.

نواقض الوضوء عند الشافعية والحنابلة (دراسة مقارنة)

Ablution is a great form of taharah so Sharia makes it a legal condition of prayer. The four schools have agreed on most problems related to ablution, such as its pillars, its obligations, its circumcision and its nullifiers, but they are also different in some ways. This study aims to find out the opinions of Shafi'i and Hanbali schools about ablution and things which invalidate it, as well as strong opinions of both. The scientific methods used to achieve results are inductive-deductive and comparison methods. The results showed that the things which invalidate it according to the Shafi'i school there are four things and according to the Hanbali school there are seven. Then there is the difference of opinion between the two schools in this matter on four points, namely: the feces coming out of the body as thing can invalidate the ablution, sleeping while sitting, touching women and eating camel meat. This research is expected to contribute in the field of comparative jurisprudence of schools, especially in the problem of nullifiers of ablution according to Shafi'i and Hanbali schools, and increasing knowledge in this matter.

Prevalence and Genetic Diversity of Coagulase Negative Staphylococcus in Food Products Collected from Riyadh Region

The goal of this study was to isolate, count, and identify coagulase-negative Staphylococci from meat and dairy products collected in Riyadh, Saudi Arabia, as well as to perform molecular identification of the mecA gene. In addition, the prevalence of these bacteria among the examined food products was determined. Ninety samples of both meat and dairy products were collected and examined between February 2018 and August 2019. Mannitol salt agar and VITEK 2 system were carried out and VITEK 2 system was used to identify all bacterial isolates. Also, the molecular technique was used to detect the target gene of mecA among CoNS. The proportion of samples in which Staphylococcus species isolated is 13.33% (Camel meat), 6.66% (Beef mortadella), 6.66% (Turkish labneh), 33.33% (Cows cheese), 6.66% (Goat labneh), 13.33% (Nabulsy cheese), 13.33% (Haloumi goat cheese) and 6.66% (Akawy white cheese). Counts of coagulase-negative Staphylococcus species (as cfu/gm) of sample were around 11×104, 10×104, 9×104, 12×104, 4×105, 11×104 (Nabulsy cheese), 14×104 and 12×104, respectively. The Prevalence of species in both products was 3.30% (Staphylococcus vitulinus), 53.30% (Staphylococcus saprophyticus), 16.66% (Staphylococcus hominis), 6.66%, (Staphylococcus equorum and Staphylococcus lentus) and 13.33% (Staphylococcus sciuri). Furthermore, results showed methicillin specific mecA gene was harbored in 40 % of the CoNS.

Historical traces and perspectival possibilities of traditional camel keeping in Carpathian Basin

In this paper we have gathered and put into context all accessible sources regarding one-hump (dromedary—Camelus dromedarius) or two-hump Bactrian camels (Camelus bactrianus) in the Carpathian Basin. Reviewed sources and empirical statements have pointed out the growing European demand for camel meat and milk. These species are capable of grazing overexploited and bush-encroached pastures, besides producing valuable fibre in the form of camel hair, and be used in the tourism business as well. Because of anatomical and physiological adaptations, both species are capable of digesting rough fibre and vegetation unused by other livestock species. Therefore, camels are the ideal choice for pasture rehabilitation, especially in shrublands and overgrown areas. Both species are flexible browsers in extensive grazing systems due to their adaptation to steppe regions. Dromedaries are more suited to dry hot ecosystems while Bactrian camels are more adapted to a cold and wetter environment. Dromedary and Bactrian camel cross-breeding practices present modern solutions for introducing these species into pasture-based livestock farming. Dromedary genetic dominance increases milk production with lower milk fat. Bactrian genes deliver higher wool production and more resilient calves. Beyond the agricultural and conservation functions, the ethnographical and cultural roles are also important in Hungarian folklore.

A review on nutritional composition, health benefits, and technological interventions for improving consumer acceptability of camel meat: an ethnic food of Middle East

Camel meat is an ethnic food consumed across the arid regions of Middle East and North-East Africa. It can be a potential alternative red meat for human consumption worldwide. Camel meat is nutritionally as good as any conventional meat source, in fact has an edge over beef or lamb due to its low intramuscular fat, low cholesterol content, and high iron content. Camel meat quality is a function of age, breed, and type of muscle consumed. Various techniques such as aging, low-temperature storage, and pre-treatment with antioxidants improve the quality and shelf life of camel meat. Active packaging and fermentation are promising techniques to improve consumer acceptance and shelf-life of camel meat. Very limited research is available about the use of novel pre-treatments, packaging, and processing techniques that can improve the consumer acceptability of camel meat. Due to restricted use of camel meat and its products to ethnic regions, a review highlighting the nutritional potential and strategies to improve the quality of camel meat and its products may enhance its global acceptance as an alternative source of red meat.

Improving the Quality and Safety of Fresh Camel Meat Contaminated with Campylobacter jejuni Using Citrox, Chitosan, and Vacuum Packaging to Extend Shelf Life

Camel meat is one of the most consumed meats in Arab countries. The use of natural antimicrobial agents to extend the shelf life of fresh camel meat, control Campylobacter jejuni contamination, and preserve meat quality is preferred. In this study, we determined the antimicrobial effects of using 1% or 2% Citrox alone or in combination with 1% chitosan on the survival of C. jejuni in vitro and on camel meat samples during storage at 4 or 10 °C for 30 days in vacuum packaging. We determined the total viable count (TVC (cfu/g)), total volatile base nitrogen (TVB-N) content, and pH of the treated camel meat samples every three days during storage. The shelf lives of camel meat samples treated with 2% Citrox alone or in combination with 1% chitosan were longer than those of camel meat samples treated with 1% Citrox alone or in combination with 1% chitosan at both the 4 and 10 °C storage temperatures, with TVCs of <100 cfu/g after the first ten days and six days of storage at 4 and 10 °C, respectively. The addition of Citrox (1% and 2%) and 1% chitosan to camel meat samples and the application of vacuum storage were more effective than using Citrox (1% and 2%) alone and led to a reduction in C. jejuni in approximately 4.0 and 3.5 log cycles at 4 and 10 °C, respectively. The experimental results demonstrated that using a Citrox-chitosan combination improved the quality of camel meat and enhanced the long-term preservation of fresh meat for up to or more than 30 days at 4 °C.