Combined Effect of Microencapsulated Horseradish Juice and High-Pressure Treatment on Pork Quality During Storage

High-pressure processing (HPP) is well suited to combine consumer demand for meat products with minimal heat treatment without compromising product safety. In turn, herbs have antioxidant and antimicrobial properties. The aim of this study was to evaluate the application of hurdle technology combining microencapsulated horseradish root and leaf juice with HPP (300 MPa; 15 min) for extending of the raw pork meat shelf life. Water activity (aw), pH, colour, hardness, and micro-biological parameters of meat were evaluated during 21-day storage. Total plate count (TPC) in HPP treated samples was significantly smaller (p < 0.05) compared to untreated samples during storage until the day 14. On day 21, the TPC in processed samples was still slightly lower, however, at this point significance was not established between samples. Water activity dynamics in the HPP-treated microencapsulated pork meat samples differed significantly from other samples. Hardness decreased during storage, but no significant differences were found between samples. The L* values and pH of the meat were not significantly influenced by the added microencapsulated juice, but by high pressure treatment. Treatment with microencapsulated horseradish juice had a positive effect on the TPC and aw of the meat sample.

Heavy metal contamination and antibiotic residues in poultry feed and meat in Bangladesh

Presence of harmful contaminants and residues in poultry feed and meat have serious public health consequence. This study was carried out to identify and quantify antibiotic residues, heavy metals and toxins in poultry feed and meat in the two selected poultry production belts of Bangladesh. A total of 94 broiler feed samples and 60 broiler meat samples were collected and tested by Thin Layer Chromatography (TLC), High Performance Liquid Chromatography (HPLC) and Enzyme-linked Immunosorbent Assay (ELISA) for identification and quantification of the parameters. Antibiotic residues were detected in 18.89% of the feed samples, whereas, there were no toxin (Aflatoxin) positive samples. Among the antibiotic positive samples, Oxytetracycline (OTC) was found predominant and detected in 12.22% cases. The mean concentrations of Cadmium (Cd), Lead (Pb), Chromium (Cr) were found as 0.04 mg/kg, 1.28 mg/kg and 2.55 mg/kg respectively in feed samples. In the case of meat samples, the mean concentration of OTC, Ciprofloxacin (CIP), and Tetracycline (TCL) residues were found 8.67 ppb, 7.18 ppb and 0.81 ppb accordingly. The highest mean concentration of Oxytetracycline (OTC) (10.15 ppb) was found in samples collected from local poultry sellers, whereas, the highest mean concentration of Tetracycline (TCL) (1.35 ppb) and Ciprofloxacin (CIP) (10.62 ppb) were observed in the samples obtained from local farm. The highest percentage of TCL and CIP (64% and 48% respectively) were found in samples collected from local farm. Chlortetracycline (CTC) was found predominant (70%) in samples collected from Contract farms. On the other hand, out of 60 meat samples, Cd and Cr were detected in only one meat sample with concentration of 56.41 mg/kg and 14.44 mg/kg respectively. Lead was not detected in any of the meat samples. Asian Australas. J. Food Saf. Secur. 2021, 5 (2), 71-78

Investigation of Escherichia coli O157:H7 Survival and Interaction with Meal Components during Gastrointestinal Digestion

Escherichia coli O157:H7 is responsible for foodborne poisoning, incriminating contaminated animal food and especially beef meat. This species can survive in the digestive tract, but, up to now, very few studies have considered its survival during the gastrointestinal digestion of meat. The present study aimed to investigate the survival of the pathogenic strain E. coli O157:H7 CM454 during the gastrointestinal digestion of ground beef meat and its interactions with meal components using a semidynamic digestive model. The CM454 strain in meat survived throughout digestion despite acidic pH (pH 2) and the presence of bile salts. The addition of nitrite and ascorbate in the digestion medium led to a decrease in strain survival. During digestion, a release of free iron was observed, which was accentuated in the presence of the CM454 strain. In addition, the strain modified the Fe2+/Fe3+ ratio, in favor of Fe2+ compared to the noninoculated meat sample. In the presence of nitrite, nitroso compounds such as nitrosamines, nitrosothiols, and nitrosylheme were formed. E. coli O157:H7 CM454 had no impact on N-nitrosation but seemed to decrease S-nitrosation and nitrosylation.

PSXVI-1 Effect of dietary poppy seed meal supplementation on growth performance, nutrient digestibility, fecal microbiota, and blood profile in growing-finishing pigs

Yeast products are extensively used as additives in livestock feed to improve their growth performance and intestinal health. A total of 90 crossbred finishing pigs were allocated to one of three treatments according to their BW and sex (2 barrows and 2 gilts) with 6 replicates per treatment and 5 pigs per pen for eight weeks. The dietary treatments were CON -basal diet, CON + 0.05% yeast hydrolysate (YH), CON + 0.1% YH. The yeast hydrolysate supplement used in this study was commercially prepared in the name of CALMORIN. The active ingredients of YH were 40% of crude protein, 3.5% of nucleotides, 23% of β-glucans,4.9% glutamic acid, and 15% of mannan-oligosaccharides. Data were subjected to the statistical analysis as a complete randomized design using the GLM procedures of SAS and the pen was used as the experimental unit. Linear and quadratic polynomial contrasts were performed to determine the effects yeast in the diet with P &lt; 0.05 indicating significance. Dietary inclusion of YH supplement linearly increased (P &lt; 0.05) body weight and average daily gain of pigs at wk 4,8, and overall trail period (respectively). Moreover, apparent total digestibility of dry matter, nitrogen, and energy showed linear (P &lt; 0.05) improvement in pigs fed graded level of YH supplementation. Also, the inclusion of YH supplementation linearly increased (P &lt; 0.05) the fecal microbial lactobacillus population. Furthermore, during the end of the trial, pigs fed YH tended to linearly increase (P &lt; 0.05) backfat thickness and lean meat percentage and linearly reduce drip loss (P &gt; 0.05) from meat sample on day 3 and 5 of storage. In conclusion the growth performance, nutrient digestibility, lactobacillus count, and meat quality of finishing pigs were positively enhanced by yeast hydrolysate supplement in the diet.

Development and validation of modified QuEChERS methods for the analysis of fipronil and its metabolites in chicken meat

A sensitive method for the precisely and accurate determining the presents of fipronil and its metabolites in chicken meat was developed and validated using a modified quick, easy, cheap, effective, rugged and safe approach coupled with gas chromatography-mass spectrometry analysis. The solvent acetonitrile was used for the extraction of the samples with the salt phases composed of sodium chloride and magnesium sulphate, and then in the second phase used C18 and anhydrous magnesium sulphate. The linearity of the analytical response across the studied range of concentrations (0.005-0.050 mg kg-1) was excellent, obtaining correlation coefficients higher than 0.99. The average recoveries of the pesticide ranged from 75 to 106% for fortification levels of 0.005, 0.01 and 0.05 mg kg-1. The precision values associated with the analytical method, expressed as RSD values, were less than 11.15%. Matrix-matched solutions were also prepared by serially diluting the intermediate solution with blank chicken meat sample extracts containing none of the tested analytes to perform matrix-matched calibration with the same concentrations as in the solvent. The validated method was used to analyse the target compounds in 30 real samples imported from European countries. The present of fipronil-desulfinyl metabolite was confirmed in four samples.

Antioxidant, Antimicrobial and Metmyoglobin Reducing Activity of Artichoke (Cynara scolymus) Powder Extract-Added Minced Meat during Frozen Storage

The present study aimed to investigate the bioactive compounds in artichoke (Cynara scolymus) powder, having antioxidant and antimicrobial activity, and to determine the effectiveness of artichoke (C. scolymus) powder extract within the minced meat. C. scolymus was extracted using two different methods. The method incorporating high phenolic and flavonoid content levels was used in other analyses and the phenolic and flavonoid contents in C. scolymus extract was determined using LC-QTOF-MS. Antioxidant, antimicrobial, and metmyoglobin (metMb) reducing activities and pH values of the extract-added minced meat samples were measured for 10 days during storage. DPPH, FRAP, and ABTS were used in the antioxidant analyses. The antimicrobial activity of C. scolymus extract was evaluated on five different food pathogens by using the disc diffusion method. The most resistant bacterium was found to be Listeria monocytogenes (18.05 mm ± 0.24). The amount of metMb was measured in the minced meat sample that was added to the extract during storage (p < 0.05). MetMb formation and pH value on the sixth day of storage were found to be at lower levels than in the control group. In conclusion, C. scolymus exhibited a good antimicrobial and antioxidant effect and can be used in storing and packaging the food products, especially the meat and meat products.

EVALUATION OF ANTIOXIDANT FUNCTIONALITY OF FISH COLLAGEN ENZYMIC HYDROLYSATE

This study aimed to investigate the anti- oxidative function of catfish collagen hydrolysate in beef minced meat samples through 10 days storage at 4 o C. Collagen hydrolysate were added to minced meat sample at two different concentrations (50 & 100 mg/100gm) . The experiment consist from control sample (C without additives) , BHT sample ( B with 200ppm butylated hydroxytoluene ) , collagenase hydrolysate samples C.C.H1, C.C.H2 (100&50 mg/100gm minced meat) respectively, and collagenase-trypsin hydrolysate samples C.H.T1 & C.H.T2 respectively (50,100mg/100gm minced meat). Peroxide values (PV), thiobarbutyric acid TBA, free fatty acid (FFA) , pH , total volatile nitrogen TVN values and total plate count assay at 0., 3, 7., 10 days were determined . PV of the BHT, C.C.H2 , C.H.T2, C.C.H1, C.H.T1 groups were significantly (p<0.05) lower than control during storage period .Meanwhile C.C.H2 and C.H.T2 groups gave the lowest TBA values through the storage period . There were no significant difference found between the C.C.H2 , C.H.T2 groups and BHT added group in all studied factors. In conclusion, the fish collagen enzymatic hydrolysates are a promising natural antioxidant and good alternative for synthetic antioxidant.

Production of young horse meat when pasture and winter grazing housing under the conditions of forest-steppe area of Transbaikal

The results of research on the meat productivity of horses, the morphological composition of carcasses, the chemical composition of horse meat, its nutritional value and environmental safety have been presented in the article. The content of vitamins and minerals in young horse meat at the age of 6 and 18 months has been established. The chemical composition of pasture grass has been studied. According to the content of vitamins and minerals the environmental safety of young horse meat corresponds to SanPiN 2,3.2. – 1078–01. The carcass weight in foals aged 6 months was 117,3 kg, the slaughter yield was 54,1 %, and in 18 months the carcass weight was 171,4 kg, the slaughter yield was 53,6 %. The yield of by-products of the 1st category was 3,94 and 4,19 kg, respectively, by age. In foals at the age of 6 months, the weight of muscle tissue was 83,6 kg, fat – 5,3 kg, bone – 22,5 kg, connective tissue – 5,9 kg, and at the age of 18 months, the weight of muscle tissue was 121,4 kg, fat – 10,1 kg, bone – 32,2 kg, connective tissue – 7,7 kg. The results of the average meat sample have shown that the meat of foals at the age of 6 months contains 71,7 % water, 21,0 % protein, 6,2 % fat, 1,1 % ash, the caloric content was 1536,4 kcal, and at the age of 18 months, respectively, 70,4, 21,0, 6,0, 6,8, 1,2 % and 1619,2 kcal. The caloric content of meat was higher than at 6 months of age by 82,8 kcal. The benefits of young horse meat are that the amino acids, vitamins and minerals contained in it contribute to the normalization of metabolism in the human body, and the meat itself is a supplier of high-quality animal protein. It has been established that according to the requirements of environmental safety, horse meat meets the maximum permissible concentration of the studied substances according to regulatory documents.

NILAI pH DAN DETEKSI Salmonella sp. DAGING SAPI DI PASAR TRADISIONAL DAN PASAR MODERN DI WILAYAH SURABAYA TIMUR

The purpose of this study was to determine the pH value and detection of Salmonella sp beef in traditional markets and modern markets in East Surabaya. This type of observational research with descriptive analysis based on the range of normal pH values ​​of beef and the biochemical properties of Salmonella sp. The samples used consisted of the following: traditional markets with codes A, B, C, D, and E, and modern markets with codes 1, 2, 3, 4, and 5. Each sample taken from each market consisted of cooked meat. deep or tenderloin with 2 different pieces. Based on the results of the study showed that there was no significant difference in the pH value of beef from traditional markets and modern markets in East Surabaya (P <0.05) and there was 1 positive meat sample for Salmonella sp from traditional markets and 2 meat samples. Positive Salmonella sp which comes from the modern market.

Physicochemical Properties, Nutritional Composition and Sensory Acceptance of Chicken Meat Sausages with Chia Seed Powder Substitution

Chia seed has a high content of fibres and polyunsaturated fatty acids. Chia seed also holds numerous amounts of minerals and vitamins, including calcium and phosphorus. Chia seed offers a great potential of gel-forming ability and good water and oil holding capacities. Therefore, this study aims to determine the effect of chia seed powder substitution in chicken meat sausage formulations on the physicochemical characteristics and sensory acceptance. In the study, the chicken meat sausages were produced in four formulations; sample A as the control (100% chicken meat), sample B (5% substitution of chia seed powder to chicken meat), sample C (10% substitution of chia seed powder to chicken meat) and sample D (15% substitution of chia seed powder to chicken meat). The sausages were analysed for colour, texture, water holding capacity, cooking loss, proximate analysis, crude fibre content, and sensory acceptability. As for the findings, the substitution of chia seed powder resulted in low ‘L’ values of chicken meat sausage due to the dark colour of the chia seed. On the other hand, chia seed powder's substitution decreased the hardness and cohesiveness values. However, it increased the adhesiveness, springiness, and chewiness. Water holding capacity and a cooking loss percentage of the chicken meat sausages with chia seed powder substitution were observed to improve compared to control sausage (100% chicken meat), resulting in juicier sausages. The chia seed powder substitution increased the carbohydrate, ash, fat, and fibre contents for the chemical composition. On a 9-point hedonic scale, sample B (5% chia seed powder substitution) exhibited the highest sensory scores in all attributes evaluated (colour, texture, taste, juiciness, and overall acceptance). Thus, it can be concluded that chia seed powder can be substituted in chicken meat sausage to produce better quality products.