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Journal articles on the topic 'Cooked meat product'

Author: Grafiati

Published: 4 June 2021

Last updated: 6 February 2022

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1

Andrews, Connie D., Ronald G. Berger, Richard P. Mageau, Bernard Schwab, and Ralph W. Johnston. "Detection of Beef, Sheep, Deer, and Horse Meat in Cooked Meat Products by Enzyme-Linked Immunosorbent Assay." Journal of AOAC INTERNATIONAL 75, no. 3 (1992): 572–76. http://dx.doi.org/10.1093/jaoac/75.3.572.

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Abstract Enzyme-linked Immunosorbent assays (ELISAs) are described for the detection of mutton, beef, horse meat, and venison In cooked meat products. They represent an expansion of the species detection capabilities of previously described ELISAs for the detection of pork and poultry In cooked foods. These double antibody sandwich ELISAs recognize heat-resistant antigens in simple aqueous extracts of cooked meat products. Tests on laboratory-prepared and commercially cooked meat products accurately differentiated all tested meat components. However, some canned baby food meats and one canned

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2

STERN, NORMAN J., and CARL S. CUSTER. "Salmonella Growth in Cooked Beef at Selected Cooling Rates." Journal of Food Protection 48, no. 12 (1985): 1046–49. http://dx.doi.org/10.4315/0362-028x-48.12.1046.

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Results of this study support the present USDA Food Safety Inspection Service (FSIS) cooling requirement for cooked meat products and remind the consumer to refrigerate such products. USDA FSIS requires food processors to cool certain cooked meat products between 4 and 49°C within 2 h. Our study evaluated the adequacy of that requirement by determining how cooling rates affected growth of salmonellae in cooked meats. Two strains of Salmonella sp. showing resistance to multiple antibiotics were compared with a susceptible strain, and were shown to be similar in growth capabilities. These antibi

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3

Uzakov, Yasin, Madina Kaldarbekova, and Olga Kuznetsova. "Improved technology for new-generation Kazakh national meat products." Foods and Raw Materials 8, no. 1 (2020): 76–83. http://dx.doi.org/10.21603/2308-4057-2020-1-76-83.

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Introduction. Extract of goji berries (Lycium Barbarum L.) and buckwheat flour (Fagopýrum esculéntum L.) possess antioxidant and antimicrobial properties. As a result, they can be used to improve traditional Kazakh horse-meat formulations to obtain functional cooked and smoked meat products. These natural biologically active substances can improve the oxidative stability of pigments, lipids, and proteins of finished products. The research objective was to assess the potential of goji extract and buckwheat flour as additives that can improve the oxidative stability and general quality of Kanaga

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MATARAGAS, MARIOS, and ELEFTHERIOS H. DROSINOS. "Shelf Life Establishment of a Sliced, Cooked, Cured Meat Product Based on Quality and Safety Determinants." Journal of Food Protection 70, no. 8 (2007): 1881–89. http://dx.doi.org/10.4315/0362-028x-70.8.1881.

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In the present study, the distribution of the shelf life of cooked, cured meat products based on lactic acid bacteria growth and the distribution of the time to cause health risks based on Listeria monocytogenes growth were studied. Growth models, developed and validated on cooked meat products, were used to predict the growth of microorganisms. Temperature data were obtained from retail and home refrigerators. Distribution predictions were conducted by two approaches (time-temperature profiles and Monte Carlo simulation). Time-temperature profiles were more appropriate to be used, because Mon

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BRYAN, FRANK L., and CHARLES A. BARTLESON. "Mexican-style Foodservice Operations: Hazard Analyses, Critical Control Points and Monitoring." Journal of Food Protection 48, no. 6 (1985): 509–24. http://dx.doi.org/10.4315/0362-028x-48.6.509.

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Hazard analyses critical control point evaluations were made in four restaurants specializing in Mexican-style foods. Time-temperature evaluations were made of beans, meat products, and rice during cooking, cooling, reheating, and hot-holding, and other food preparation procedures were observed during 3 d of operation. A few samples were collected and tested for Clostridium perfringens and aerobic plate counts (APC). Raw beans harbored C. perfringens, but this organism was not isolated from a few samples of garlic powder, cooked beans, cooked chicken meat, cooked chili pork, cooked ground beef

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BJÖRKROTH, K. JOHANNA, and HANNU J. KORKEALA. "Evaluation of Lactobacillus sake Contamination in Vacuum-Packaged Sliced Cooked Meat Products by Ribotyping." Journal of Food Protection 59, no. 4 (1996): 398–401. http://dx.doi.org/10.4315/0362-028x-59.4.398.

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Contamination of sliced cooked meat products with a Lactobacillus sake starter strain was suspected to cause spoilage in the products before the end of the expected shelf life. The cooked products were sliced and vacuum packaged in the room in which a fermented product was handled. Since L. sake strains are known to be a dominant part of spoilage microflora associated with vacuum-packaged meat products, a contamination study was performed. One hundred and eighteen strains were isolated from six spoiled vacuum-packaged meat products and from the surfaces of the packaging room and adjacent refri

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7

TAORMINA, PETER J., and WARREN J. DORSA. "Growth Potential of Clostridium perfringens during Cooling of Cooked Meats." Journal of Food Protection 67, no. 7 (2004): 1537–47. http://dx.doi.org/10.4315/0362-028x-67.7.1537.

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Many meat-based food products are cooked to temperatures sufficient to inactivate vegetative cells of Clostridium perfringens, but spores of this bacterium can survive, germinate, and grow in these products if sufficient time, temperature, and other variables exist. Because ingestion of large numbers of vegetative cells can lead to concomitant sporulation, enterotoxin release in the gastrointestinal tract, and diarrhea-like illness, a necessary food safety objective is to ensure that not more than acceptable levels of C. perfringens are in finished products. As cooked meat items cool they will

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8

Akbari-adergani, Behrouz, Behrouz Akbari-adergani, Neda Sallak, et al. "Effect of sodium bicarbonate residue on some characteristics of processed meat products." Foods and Raw Materials 6, no. 2 (2018): 249–55. http://dx.doi.org/10.21603/2308-4057-2018-2-249-255.

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Using sodium bicarbonate (SB) in cooking meat products is a controversial subject. The aim of this study was to estimate an effect of different SB concentrations on the quality characteristics and organoleptic properties of meat in Kubideh Kebab, an Iranian popular meat product. Ground meat was divided into four groups (a, b, c, and d). After that, SB was added in ratio 0.25, 0.50, 1.00, and 2.00 g/kg respectively. A sample without SB was considered as a blank sample. The Kebab samples were prepared and cooked properly at 350°C for 4–6 minutes and at 450°C for 2–4 minutes. A significant differ

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9

Bhat, Mohammad Mansoor, Heena Jalal, Parveez Ahmad Para, and Subha Ganguly. "Effect of Meat Processing and Cooking on DNA Extraction and Detection of Meat Adulteration in Mutton Rista (Kashmiri Meat Product)." Indian Journal of Nutrition and Dietetics 53, no. 4 (2016): 459. http://dx.doi.org/10.21048/ijnd.2016.53.4.8403.

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The processing and cooking of meat, during meat product preparation, affects the DNA quality and its concentration during DNA isolation. In this study, the effect of processing and cooking, during Rista preparation, on meat speciation of beef and buffalo meat in mutton Rista was studied. The study material involved three types of meat i.e. unprocessed meat, Rista emulsion and the final cooked Rista product. In each type of meat, pure meat samples of mutton, beef and buffalo meat were studied along with the adulterated mutton sample having 10% beef and 10% buffalo meat adulteration level. The m

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10

LEVINE, PRISCILLA, BONNIE ROSE, STANLEY GREEN, GERRI RANSOM, and WALTER HILL. "Pathogen Testing of Ready-to-Eat Meat and Poultry Products Collected at Federally Inspected Establishments in the United States, 1990 to 1999†." Journal of Food Protection 64, no. 8 (2001): 1188–93. http://dx.doi.org/10.4315/0362-028x-64.8.1188.

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The Food Safety and Inspection Service (FSIS) conducted microbiological testing programs for ready-to-eat (RTE) meat and poultry products produced at approximately 1,800 federally inspected establishments. All samples were collected at production facilities and not at retail. We report results here for the years 1990 through 1999. Prevalence data for Salmonella, Listeria monocytogenes, Escherichia coli O157:H7, or staphylococcal enterotoxins in nine different categories of RTE meat and poultry products are presented and discussed. The prevalence data have certain limitations that restrict stat

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11

Arvanitoyannis, I. S., J. G. Bloukas, I. Pappa, and E. Psomiadou. "Multivariate data analysis of Cavourmas — a Greek cooked meat product." Meat Science 54, no. 1 (2000): 71–75. http://dx.doi.org/10.1016/s0309-1740(99)00073-x.

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12

MAKANGALI, K., D. KONYSBAEVA, G. ZHAKUPOVA, V. GORBULYA, and Zh SUYUNDIKOVA. "STUDY OF SEA BUCKTHORN SEED POWDER EFFECT ON THE PRODUCTION OF COOKED-SMOKED MEAT PRODUCTS FROM CAMEL MEAT AND BEEF." Periódico Tchê Química 16, no. 33 (2019): 130–39. http://dx.doi.org/10.52571/ptq.v16.n33.2019.145_periodico33_pgs_130_139.pdf.

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Consumer properties of meat largely depend on the physical and chemical composition. The value of camel meat is determined by its high content of nutrients in an easily digestible form necessary for the normal functioning of the body. However, the main obstacle to the use of camel meat in the production of sausage products is meat hardness and weak moisture-binding capacity of camel meat. Thus, research in this area is relevant. This article represents the study of sea buckthorn seed powder effect on the quality indicators of cooked-smoked meat products from camel meat and beef. In this regard

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13

KALINOWSKI, ROBIN M., and R. BRUCE TOMPKIN. "Psychrotrophic Clostridia Causing Spoilage in Cooked Meat and Poultry Products." Journal of Food Protection 62, no. 7 (1999): 766–72. http://dx.doi.org/10.4315/0362-028x-62.7.766.

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Certain types of commercially produced noncured turkey breast and roast beef are precooked in situ, stored at 4°C or below, and typically given use by dates of greater than 50 days. While of rare, sporadic occurrence, an unpleasant spoilage characterized by strong H2S odor and gas production has been observed in these products. This spoilage is due to the growth of psychrotrophic anaerobic sporeformers. Isolates from roast beef resemble Clostridium laramie while isolates from uncured turkey have been designated C. ctm for cooked turkey meat. The turkey breast isolates were characterized by tem

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MURPHY, R. Y., L. K. DUNCAN, K. H. DRISCOLL, J. A. MARCY, and B. L. BEARD. "Thermal Inactivation of Listeria monocytogenes on Ready-to-Eat Turkey Breast Meat Products during Postcook In-Package Pasteurization with Hot Water." Journal of Food Protection 66, no. 9 (2003): 1618–22. http://dx.doi.org/10.4315/0362-028x-66.9.1618.

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The inactivation of Listeria monocytogenes during postcook in-package pasteurization was evaluated for fully cooked turkey breast meat products (4-kg packages). The products were surface-inoculated to contain 107 CFU of L. monocytogenes per cm2 of product surface. The inoculated products were vacuum-packaged in different thicknesses (0.08 to 0.33 mm) of packaging films and treated with hot water at 96°C. After heat treatment, the products were immediately cooled in an ice water bath at 0°C. The relationship between heating time and product surface temperature was determined for different thick

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15

Suryawan, G. Y., I. W. Suardana, and I. N. Wandia. "Sensitivity of polymerase chain reaction in the detection of rat meat adulteration of beef meatballs in Indonesia." May-2020 13, no. 5 (2020): 905–8. http://dx.doi.org/10.14202/vetworld.2020.905-908.

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Background and Aim: Meatballs are a processed product of animal origin that is consumed cooked, usually with chicken, beef, or pork as the main ingredient. Unfortunately, some unscrupulous sellers in Indonesia may adulterate this product with rat meat to decrease production costs. Rat meat in any food is a critical public health issue and is prohibited under Indonesian food safety laws, as well as within Muslim communities. This study aimed to test the sensitivity of the polymerase chain reaction (PCR) method in the detection of rat meat contained in processed, cooked beef meatballs. Materials

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16

THAYER, DONALD W., GLENN BOYD, AUGUSTINE KIM, JAY B. FOX, and HAROLD M. FARRELL. "Fate of Gamma-Irradiated Listeria monocytogenes during Refrigerated Storage on Raw or Cooked Turkey Breast Meat†." Journal of Food Protection 61, no. 8 (1998): 979–87. http://dx.doi.org/10.4315/0362-028x-61.8.979.

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The radiation resistance and ability of Listeria monocytogenes ATCC 7644, 15313, 43256, and 49594 to multiply on irradiated, air-packed, refrigerated raw or cooked turkey breast meat nuggets (ca. 25 g) and ground turkey breast meat was investigated. Gamma-radiation D values for L. monocytogenes were significantly different on raw and cooked nuggets, 0.56 ± 0.03 kGy and 0.69 ± 0.03 kGy, respectively; but they were not significantly different (P ≤ 0.05) on raw and cooked ground turkey meat. High populations (~109 CFU/g) of L. monocytogenes declined during 14 days of storage at 4°C in both irradi

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17

Coşansu, Serap, and Şeyma Şeniz Ersöz. "Incidence and contamination level of Clostridium perfringens in meat and meat products sold in Sakarya province of Turkey." Food and Health 7, no. 3 (2021): 172–78. http://dx.doi.org/10.3153/fh21018.

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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,

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18

ANG, C. Y. W. "Reheating Effect on Thiobarbituric Acid Reactive Substances of Refrigerated Stored, Cooked Broiler Meat." Journal of Food Protection 55, no. 11 (1992): 924–26. http://dx.doi.org/10.4315/0362-028x-55.11.924.

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Broiler breast and leg meats in sealed bags were cooked in an 88°C water bath to an internal temperature of 81 °C. Product was cooled and stored at 4°C for 0 or 3 d. Samples were reheated to 60°C in a 163°C oven. No significant differences were found by the thiobarbituric acid reactive substances test between control and reheated portions, regardless of muscle type or storage time after cooking. The reheating practice made negligible contribution to oxidative changes of precooked chicken meat.

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19

Huber, E., L. P. Soares, B. A. M. Carciofi, H. Hense, and J. B. Laurindo. "Vacuum Cooling of Cooked Mussels (Perna perna)." Food Science and Technology International 12, no. 1 (2006): 19–25. http://dx.doi.org/10.1177/1082013206062387.

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Mussels pass through a thermal treatment during industrial processing with hot water or steam and then are pre-cooled before the manual extraction of the meat. This pre-cooling is classically accomplished by the immersion of the cooked mussels in cold water. In this work, vacuum cooling of mussels after the cooking stage was used as a technique to quickly decrease the product temperature and to avoid a possible microbial contamination by the cooling water or by manipulation. In about 3 minutes, mussels were cooled from about 90 °C to 20 °C. The relative weight loss during the vacuum cooling of

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20

Petit, Gaëlle, Gina Villamonte, Marie de Lamballerie, and Vanessa Jury. "Comparing Innovative Versus Conventional Ham Processes via Environmental Life Cycle Assessment Supplemented with the Assessment of Nitrite Impacts on Human Health." Applied Sciences 11, no. 1 (2021): 451. http://dx.doi.org/10.3390/app11010451.

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Global sustainability indicators, particularly in human health, are necessary to describe agrifood products footprint. Nitrosamines are toxic molecules that are often encountered in cured and processed meats. As they are frequently consumed, meat-based products need to be assessed to evaluate their potential impact on human health. This article provides a methodological framework based on life cycle assessment for comparing meat product processing scenarios. The respective contributions of each step of the product life cycle are extended with a new human health indicator, nitrosamine toxicity,

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21

Adamcová, Markéta, Vincent van Andel, Jan Strohalm, Milan Houška, and Rudolf Ševčík. "Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham." Czech Journal of Food Sciences 37, No. 1 (2019): 57–61. http://dx.doi.org/10.17221/204/2018-cjfs.

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The need to reduce the content of questionable health preservatives leads to the search for new methods to extend the shelf-life of meat products. The spectrum of possible approaches includes physical methods and the use of additives from natural sources. In this study, we examined the influence of the combination of high-pressure processing (HPP) and the addition of natural antimicrobials on the shelf-life of cooked ham. The samples of cooked ham were produced in a professional meat processing plant. One half of the samples were produced according to a traditional recipe, and the other was en

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Selgas, M. D., E. Cáceres, and M. L. García. "Long-chain Soluble Dietary Fibre as Functional Ingredient in Cooked Meat Sausages." Food Science and Technology International 11, no. 1 (2005): 41–47. http://dx.doi.org/10.1177/1082013205051273.

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Long-chain soluble dietary fibre was incorporated into the elaboration of reduced-fat (30% less than normal content) cooked meat sausages. The fibre was added in powder form and as gel up to 7.5%. Fibre addition influence on the sensory characteristics of the meat products was determined through instrumental analysis of texture (cutting and compression) and sensory analysis. In general terms, there were few changes observed in the texture of the sausages, with results very similar to the controls. However, in the sensory evaluation, sausages elaborated with levels of fibre higher than 5% showe

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23

CORDRAY, JOSEPH C., DALE L. HUFFMAN, and WILLIAM R. JONES. "Restructured Pork From Hot Processed Sow Meat: Effect of Mechanical Tenderization and Liquid Smoke." Journal of Food Protection 49, no. 8 (1986): 639–42. http://dx.doi.org/10.4315/0362-028x-49.8.639.

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A 2 × 2 factorial design was used to study the effect of tenderization and liquid smoke on sensory and physical attribution of a fully cooked restructured pork item. The lean and fat mass was removed intact within 30 min postmortem from sow carcasses and assigned to a tenderized or non-tenderized treatment with and without liquid smoke. The four treatment groups were: non-tenderized, no liquid smoke (NTNS); non-tenderized with liquid smoke (NTS); tenderized, no liquid smoke (TNS); and tenderized with liquid smoke (TS). Mechanical tenderization was accomplished 1 h postmortem and the two origin

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24

Karwowska, Małgorzata, Anna Kononiuk, and Karolina M. Wójciak. "Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products." Antioxidants 9, no. 1 (2019): 9. http://dx.doi.org/10.3390/antiox9010009.

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Oxidation processes are responsible for reduction of the sensory and nutritional quality of meat and meat products, thus affecting consumer acceptance. The use of sodium nitrite in meat processing is an important factor limiting these changes. Therefore, eliminating this substance from the recipe of meat products to increase their nutritional value is not an easy challenge. The aim of this study was to determine the effect of sodium nitrite reduction on the lipid oxidation (peroxide value, thiobarbituric acid reactive substances), and color parameters (CIE L*a*b*, total heme pigment and heme i

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MURPHY, R. Y., L. K. DUNCAN, K. H. DRISCOLL, and J. A. MARCY. "Lethality of Salmonella and Listeria innocua in Fully Cooked Chicken Breast Meat Products during Postcook In-Package Pasteurization." Journal of Food Protection 66, no. 2 (2003): 242–48. http://dx.doi.org/10.4315/0362-028x-66.2.242.

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The process lethality model was used to predict the thermal kill of Salmonella and Listeria innocua in fully cooked and vacuum-packaged chicken breast meat during hot-water postprocess pasteurization. Time-temperature profiles of the meat samples during treatment and D-values (decimal reduction times) and z-values (change in temperature required to change the D-value) for Salmonella and L. innocua in the same meat product were used in the prediction of lethality. The results of the model prediction were compared with those of the inoculation study for the same meat product at a 95% confidence

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Pachón, Helena, Rebecca J. Stoltzfus, and Raymond P. Glahn. "Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal–meat product combinations in an in vitro digestion/Caco-2 cell model." British Journal of Nutrition 101, no. 6 (2008): 816–21. http://dx.doi.org/10.1017/s000711450805558x.

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The effect of processing (homogenization, lyophilization, acid-extraction) meat products on iron uptake from meat combined with uncooked iron-fortified cereal was evaluated using an in vitro digestion/Caco-2 cell model. Beef was cooked, blended to create smaller meat particles, and combined with electrolytic iron-fortified infant rice cereal. Chicken liver was cooked and blended, lyophilized, or acid-extracted, and combined with FeSO4-fortified wheat flour. In the beef–cereal combination, Caco-2 cell iron uptake, assessed by measuring the ferritin formed by cells, was greater when the beef was

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27

KOHL, K. S., and T. A. FARLEY. "Initially unrecognized distribution of a commercially cooked meat product contaminated over several months with Salmonella serotype Infantis." Epidemiology and Infection 125, no. 3 (2000): 491–98. http://dx.doi.org/10.1017/s0950268800004829.

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An outbreak of salmonellosis occurred among 63 wedding participants. The outbreak was investigated through cohort, laboratory, and environmental studies. Consumption of rice-dressing made from a commercially cooked, meat-based, rice-dressing mix was strongly associated with illness. Nineteen patient isolates, six company/grocery store isolates cultured from the rice-dressing mix, and one environmental isolate from a pump in the production line were of an identical outbreak strain of Salmonella Infantis characterized by pulsed-field gel electrophoresis. In the production line, cooked rice-dress

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Goemaere, Olivier, Seline Glorieux, Marlies Govaert, Liselot Steen, and Ilse Fraeye. "Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics." Foods 10, no. 4 (2021): 882. http://dx.doi.org/10.3390/foods10040882.

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The addition of phosphates to meat products improves the emulsifying and gelling properties of meat proteins, in turn enhancing overall product quality. The current market trend towards additive-free products and the health issues related to phosphate challenge the industry to develop phosphate-free meat products. The aim of this study was to evaluate the potential of seven protein-based ingredients (pea, blood plasma, gelatin, soy, whey, egg, and potato) to remediate quality losses of emulsified meat products (cooked sausages) upon phosphate elimination. First, the intrinsic gelling and emuls

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LYON, B. G., B. W. BERRY, D. SODERBERG, and NELSON CLINCH. "Visual Color and Doneness Indicators and the Incidence of Premature Brown Color in Beef Patties Cooked to Four End Point Temperatures." Journal of Food Protection 63, no. 10 (2000): 1389–98. http://dx.doi.org/10.4315/0362-028x-63.10.1389.

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An interlaboratory study was undertaken to assess the frequency that cooked color of ground beef patties appeared brown at internal temperatures of 52.7°C (135°F), 65.6°C (150°F), 71.1°C (160°F), and 79.4°C (175°F). In general, as internal cooked temperature of the patties increased, the following results were observed in the patties: (i) more brown meat color, (ii) less pink or red juice color, and (iii) more cooked texture. However, brown meat color occurred prematurely at the two lower internal temperatures (57.2°C/135°F and 65.6°C/150°F) that are insufficient to eliminate foodborne pathoge

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Bozkurt, Hüseyin, and K. Bülent Belibaǧlı. "Use of rosemary andHibiscus sabdariffain production of kavurma, a cooked meat product." Journal of the Science of Food and Agriculture 89, no. 7 (2009): 1168–73. http://dx.doi.org/10.1002/jsfa.3570.

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Comi, Giuseppe, Marisa Manzano, and Lucilla Iacumin. "Use of Lactococcus lactis to improve the quality of cooked meat product." Current Opinion in Biotechnology 22 (September 2011): S100. http://dx.doi.org/10.1016/j.copbio.2011.05.314.

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Rajbanshi, Sunil, Bhaskar Mani Adhikari, and Dilip Subba. "Quality Evaluation and Storage Study of Chicken Meat Pickle." Journal of Food Science and Technology Nepal 9 (April 16, 2016): 90–93. http://dx.doi.org/10.3126/jfstn.v9i0.12784.

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A study was undertaken to develop shelf stable intermediate moisture type chicken meat pickle and evaluate its quality and storage stability. Pre-cooked and fried lean minced chicken meat was mixed with salt, spices and vinegar and packed air tight in glass jar. The product had appreciable sensory quality and low total microbial, yeast and mould counts. Salmonella, Staphylococci and E. coli were found absent in the product. Microbial count and peroxide value lay within the acceptable levels for sixty days.

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CABEDO, L., L. PICART i BARROT, and A. TEIXIDÓ i CANELLES. "Prevalence of Listeria monocytogenes and Salmonella in Ready-to-Eat Food in Catalonia, Spain." Journal of Food Protection 71, no. 4 (2008): 855–59. http://dx.doi.org/10.4315/0362-028x-71.4.855.

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Listeria monocytogenes and Salmonella are pathogenic bacteria that can contaminate food products during or after processing. Ready-to-eat (RTE) food does not undergo any treatment to ensure its safety before consumption, and therefore risk of foodborne disease must be considered if these pathogens are present in the food. To evaluate the prevalence of these pathogens in RTE food, 140 RTE fish product samples, 501 RTE meat product samples, 462 RTE dairy samples, and 123 RTE dishes and desserts, providing a total of 1,226 samples, were collected from retail stores and food industry and analyzed

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FORBES, LORRY B., LENA MEASURES, and ALVIN GAJADHAR. "Infectivity of Toxoplasma gondii in Northern Traditional (Country) Foods Prepared with Meat from Experimentally Infected Seals†." Journal of Food Protection 72, no. 8 (2009): 1756–60. http://dx.doi.org/10.4315/0362-028x-72.8.1756.

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Serological and clinical evidence of human toxoplasmosis in the Canadian Arctic indicates a food safety risk associated with the consumption of wild game meat. Such meat often is eaten raw or partially cooked in locally prepared traditional (country) foods, but no data have been collected to describe survival of Toxoplasma gondii forms in these foods. The muscle of grey seals (Halichoerus grypus) experimentally infected with T. gondii oocysts was used to prepare three country foods: igunaq, a fermented product; nikku, a dried product; and sausage, a salted and spiced product. Igunaq and nikku

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KALDARBEKOVA, M., Y. UZAKOV, I. CHERNUKHA, A. KURMANBEKOVA, and B. JETPISBAYEVA. "STUDYING THE EFFECT OF MULTICOMPONENT PICKLE ON THE QUALITY OF COOKED AND SMOKED HORSE MEAT PRODUCT." Periódico Tchê Química 16, no. 33 (2019): 259–65. http://dx.doi.org/10.52571/ptq.v16.n33.2019.274_periodico33_pgs_259_265.pdf.

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The multicomponent pumping pickle containing protein and carbohydrate components injected into the muscle tissue of horse meat, followed by massaging, tends to tenderize meat and improve the organoleptic characteristics of the finished product. Analysis of the data obtained showed that the introduction of additives to the multicomponent pickle contributed to the moisture-holding process in horse meat. An important physical and chemical indicator of meat products is the moisture-holding ability, which affects the consistency of finished products and the process of their microbiological spoilage

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Abubakar, Amhar. "Identifikasi Spesies Daging Secara Imunologi." Jurnal Agripet 2, no. 1 (2001): 41–48. http://dx.doi.org/10.17969/agripet.v2i1.3093.

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ABSTRACT To detect the meat or meat product adulterated in beef products, the research was carried out with using immunological tecnique (agar gel precipitation test). The purpose of this study was to investigate various antigen preparation, to determine the optimum method for producing antiserum of the desired titer and specificity, and to know whether antiserum from fresh meat still capable to determine extract from cooked meat. Six kinds of extract antigen from beef and 3 kinds of meat proteins were used in the research. Those were 6 kinds of extract antigen from fresh meat, wet dendeng, dr

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Szymański, Piotr, Beata Łaszkiewicz, Aneta Kern-Jędrychowska, Urszula Siekierko, and Danuta Kołożyn-Krajewska. "The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite." Applied Sciences 11, no. 3 (2021): 904. http://dx.doi.org/10.3390/app11030904.

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The aim of the research was to estimate the possibility of using mixed bacteria cultures consisting of Lactobacillus fermentum S8 and Staphylococcus carnosus ATCC 51365 in the meat curing process with a reduced amount of sodium nitrite and to study the effect of bacteria on residual nitrites and nitrates, nitrosyl pigments content, colour, pH, redox potential, microbiologic, and the sensory quality of a cooked meat product. The study was performed on heat treated three-model meat treatments in cans: (C) a control treatment with NaNO2 at 100 mg/kg, (M) a treatment with NaNO2 at 50 mg/kg and (SL

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Wang, Lan-ping, and Rong-qing Geng. "Molecular Detection of Chevon and Mutton Adulteration by Species-specific PCR Assay Targeting Mitochondrial COI Gene." Journal of Applied Biotechnology 5, no. 2 (2017): 99. http://dx.doi.org/10.5296/jab.v5i2.12212.

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A highly species-specific polymerase chain reaction (PCR) was developed for authentic identification of raw and processed meat products of chevon and mutton. To achieve this, four species-specific primers for mitochondrial cytochrome oxidase I (COI) gene were selected from previous reports. The assay generated PCR products of 157, 157, 268, 251, and 177 bp for chevon, mutton, pork, chicken and duck, respectively. The sensitivity for the detection of adulteration was established to be 0.1% (w/w), while the DNA limit for detection was as low as 0.001 ng. The adulteration was found in all meat pr

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Coşansu, Serap, and Özlem Kıymetli. "Sous Vide Pişirme Yönteminin Sebzelerin Besin Değerleri Üzerine Etkisi." Turkish Journal of Agriculture - Food Science and Technology 4, no. 11 (2016): 919. http://dx.doi.org/10.24925/turjaf.v4i11.919-925.727.

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Sous vide is a cooking method in which food is heat processed after vacuum packaging in heat stable pouches. Meat, chicken, fish and vegetables can be cooked by this method; even meals containing these ingredients can be preserved by heat processing after precooking and vacuum packaging steps. Meanwhile sous vide cooking is a preservation method that the product is cooled rapidly after heat processing and can be stored for long periods. By this method, food can be cooked in vacuum packed without losing its flavour, taste and nutritional value. In this review, the effects of sous vide cooking o

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Ranade, Ashlesha, Pradeep Kumar Singh, and Neeraj Shrivastav. "Shelf stability of meat pickle developed from Kadaknath." Nutrition & Food Science 50, no. 6 (2020): 1163–74. http://dx.doi.org/10.1108/nfs-12-2019-0354.

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Purpose This study aims to have a product with enhanced shelf stability from the Kadaknath bird. It is localized to its native tract in India and is unknown to a major part of the world. As in tropical countries, the meat products prepared have limited shelf-life and restricted market access, hence, the pickle was developed to enhance its access to areas other than a native tract of Kadaknath. Design/methodology/approach The product was developed to assess the effect of cooking and dehydration on sensory and microbial features while enhancing shelf stability. A comparison between cooking metho

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BOVO, FEDERICA, ALESSANDRA DE CESARE, GERARDO MANFREDA, SUSAN BACH, and PASCAL DELAQUIS. "Fate of Salmonella enterica in a Mixed Ingredient Salad Containing Lettuce, Cheddar Cheese, and Cooked Chicken Meat." Journal of Food Protection 78, no. 3 (2015): 491–97. http://dx.doi.org/10.4315/0362-028x.jfp-14-187.

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Food service and retail sectors offer consumers a variety of mixed ingredient salads that contain fresh-cut vegetables and other ingredients such as fruits, nuts, cereals, dairy products, cooked seafood, cooked meat, cured meats, or dairy products obtained from external suppliers. Little is known about the behavior of enteric bacterial pathogens in mixed ingredient salads. A model system was developed to examine the fate of Salmonella enterica (inoculum consisting of S. enterica serovars Agona, Typhimurium, Enteritidis, Brandenberg, and Kentucky) on the surface of romaine lettuce tissues incub

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Bordi, Peter Lawrence, HyoJin Chloe Cho, and Jessica Marie MacMartin. "Consumer Sensory Acceptance of Standard Pre-cooked Hamburger Patties versus Premium Patties." Journal of Food Research 6, no. 4 (2017): 40. http://dx.doi.org/10.5539/jfr.v6n4p40.

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Consumers’ increasing concerns toward nutrition, health, and sustainable food have influence food industry. Practitioners in the meat product industry and retailers are focusing on premium labeled meat products, such as Certified Angus Beef and grass-fed beef, to meet consumers’ demand. Although many consumers assume the premium has better taste and texture, there is little research comparing the sensory attributes of the premium and non-premium burgers. This study compared the sensory attributes of three different hamburger patties: flame broiled pre-cooked beef (non-premium, standard patties

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HOUBEN, JACQUES H., and FRITS ECKENHAUSEN. "Surface Pasteurization of Vacuum-Sealed Precooked Ready-to-Eat Meat Products." Journal of Food Protection 69, no. 2 (2006): 459–68. http://dx.doi.org/10.4315/0362-028x-69.2.459.

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Pathogens may contaminate ready-to-eat meat products after cooking but before packaging. Listeria monocytogenes is a formidable contaminant in the food processing environment and is relatively heat resistant compared with other non–spore-forming pathogens. As a consequence, this microorganism is commonly chosen for evaluation in postpackage pasteurization studies. The aim of this study was to review information on the thermal surface pasteurization of vacuum-sealed precooked ready-to-eat meat products, bearing in mind the conditions of commercial production lines, and to formulate a guideline

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SEYBOLDT, C., A. JOHN, T. v. MUEFFLING, B. NOWAK, and S. WENZEL. "Reverse Transcription–Polymerase Chain Reaction Assay for Species-Specific Detection of Bovine Central Nervous System Tissue in Meat and Meat Products." Journal of Food Protection 66, no. 4 (2003): 644–51. http://dx.doi.org/10.4315/0362-028x-66.4.644.

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This paper reports the development of a reverse transcription–polymerase chain reaction (RT-PCR) assay coupled with restriction fragment length polymorphism (RFLP) analysis to specifically detect the glial fibrillary acidic protein (GFAP) mRNA of bovine central nervous system (CNS) tissue in minced meat and meat products. RNA extracted from bovine brain tissue and brain tissue from other mammals yielded a 168-bp CNS-specific signal after RT-PCR. The species specificity of the assay can be obtained by subsequent RFLP analysis of the amplified RT-PCR product. To determine the tissue specificity

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Romero, Mara Cristina, Ana María Romero, Mirtha Marina Doval, and Maria Alicia Judis. "Nutritional value and fatty acid composition of some traditional Argentinean meat sausages." Food Science and Technology 33, no. 1 (2013): 161–66. http://dx.doi.org/10.1590/s0101-20612013005000007.

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The aim of this study was to determine the nutritional composition (moisture, protein, carbohydrates, and total fat) of some meat products produced in the northeastern Argentina, analyzing fatty acids composition, polyunsaturated/saturated fatty acid ratio PUFA/SFA ratio (polyunsaturated/ saturated fatty acids), n-6/n-3 ratio, and CLA (conjugated linoleic acid) content. Thirty traditional meat products produced by different processes were used. The samples were classified into 4 different categories as follows: salamín (dry cured and fermented sausage), chorizos (raw sausage), chorizo ahumado

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Chen, Fur-Chi, and Y.-H. Peggy Hsieh. "Detection of Pork in Heat-Processed Meat Products by Monoclonal Antibody-Based ELISA." Journal of AOAC INTERNATIONAL 83, no. 1 (2000): 79–85. http://dx.doi.org/10.1093/jaoac/83.1.79.

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Abstract An enzyme-linked immunosorbent assay (ELISA) using a monoclonal antibody to a porcine thermal-stable muscle protein was developed for detection of pork in cooked meat products. The assay specifically detects porcine skeletal muscle, but not cardiac muscle, smooth muscle, blood, and nonmuscle organs. No cross-reactivity was observed with common food proteins. Validity of the assay was evaluated with laboratory formulated and commercial meat samples. The detection limit was determined as 0.5% (w/w) pork in heterologous meat mixtures. Overall, intra- and inter-assay coefficients of varia

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CASTILLEJO-RODRÍGUEZ, A. M., R. M. GARCÍA GIMENO, G. ZURERA COSANO, E. BARCO ALCALÁ, and M. R. RODRÍGUEZ PÉREZ. "Assessment of Mathematical Models for Predicting Staphylococcus aureus Growth in Cooked Meat Products." Journal of Food Protection 65, no. 4 (2002): 659–65. http://dx.doi.org/10.4315/0362-028x-65.4.659.

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The growth of Staphylococcus aureus in commercially available vacuum-packaged cooked ham, turkey breast meat, and chicken breast meat stored at 2.3, 6.5, 10, 13.5, and 17.7°C was studied. Growth rates observed in these food products were compared with those predicted on the basis of various growth models found in the literature and with those generated by the Pathogen Modeling Program and the Food MicroModel software using graphical and mathematical analysis for performance evaluation. In general, the models studied overestimated the growth of S. aureus. The Dengremont and Membré model most cl

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Puente, Jose, Saranyu S. Samanta, and Heather L. Bruce. "Instrumental meat quality characteristics associated with aged m. longissimus thoracis from the four Canadian beef quality grades." Canadian Journal of Animal Science 96, no. 2 (2016): 143–53. http://dx.doi.org/10.1139/cjas-2015-0131.

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Canadian beef is quality graded to characterize the potential eating quality of the cooked product. Instrumental meat quality characteristics of 48 m. longissimus thoracis (LT, rib eye) from four Canadian beef grades (Canada A, AA, AAA, and Prime, n = 12) before and after an additional 14-d aging were compared using a split plot design with grade, aging, and their interaction as fixed sources of variation. Mean percentage intramuscular fat was greatest in Canada Prime muscle and least in Canada A and AA muscles (P < 0.0001), whereas mean percentage drip loss was lower in Canada Prime muscle

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Kuznetsova, T. G., and A. A, Lazarev. "Development of the procedure complex for profiling meat product texture by the example of cooked sausage products." Vsyo o myase, no. 1 (February 28, 2020): 54–56. http://dx.doi.org/10.21323/2071-2499-2020-1-54-56.

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Madane, Pratap, Arun Das, Mirian Pateiro, et al. "Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets." Foods 8, no. 8 (2019): 307. http://dx.doi.org/10.3390/foods8080307.

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The present work investigated the efficacy of Moringa flower (MF) extract to develop a functional chicken product. Three groups of cooked chicken nuggets—control (C), T1 (with 1% MF) and T2 (2% MF)—were elaborated and their physicochemical, nutritional, storage stability and sensory attributes were assessed during refrigerated storage at 4 °C up to 20 days. In addition, MF extracts were characterised in terms of chemical composition, total phenolic content and its components using high-performance liquid chromatography with a diode-array detector (HPLC-DAD), dietary fibre and antioxidant capac

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