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Journal articles on the topic 'Frog meat'

Author: Grafiati

Published: 4 June 2021

Last updated: 4 February 2022

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1

Rodrigues, Eliane, José Teixeira de Seixas Filho, Silvia Conceição Reis Pereira Mello, Airton Antonio Castagna, Marcos Aurélio de Sousa, and Ulisses Pereira Silva. "Frog meat microbiota (Lithobates catesbeianus) used in infant food." Food Science and Technology 34, no. 1 (February 25, 2014): 51–54. http://dx.doi.org/10.1590/s0101-20612014005000004.

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2

OLIVEIRA, Lillian Paranhos Laurindo, José Teixeira SEIXAS FILHO, Marcelo Maia PEREIRA, and Silvia Conceição Reis Pereira MELLO. "Frog meat in special diets: potential for use as a functional food." Boletim do Instituto de Pesca 43, especial (December 30, 2017): 99–106. http://dx.doi.org/10.20950/1678-2305.2017.99.106.

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3

Prasetyo, RHeru, and Erma Safitri. "Sparganum in frog meat: A warning for the occurrence of human sparganosis." Tropical Parasitology 9, no. 2 (2019): 130. http://dx.doi.org/10.4103/tp.tp_64_18.

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4

Feldsine, Philip T., and Maria T. Falbo-Nelson. "Comparison of Modified Immunodiffusion and Bacteriological Analytical Manual (BAM) Methods for Detection of Salmonella in Raw Flesh and Highly Contaminated Food Types." Journal of AOAC INTERNATIONAL 78, no. 4 (July 1, 1995): 993–96. http://dx.doi.org/10.1093/jaoac/78.4.993.

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Abstract A wide variety of naturally contaminated and inoculated raw flesh and highly contaminated food types was analyzed by a modified immunodiffusion enrichment protocol and the Bacteriological Analytical Manual (BAM) method to determine the equivalence of these methods. This modification was developed by Agriculture Canada to allow addition of a high-temperature selective enrichment step in tetrathionate brilliant green broth at 42°C while maintaining a 2-day total test time. Foods representing red meat, white meat, frog, and seafoods and one type of animal meal were evaluated. A total of 320 samples was tested, resulting in false negative rates of 5.2 and 3.5%, respectively, for the modified immunodiffusion and the BAM culture methods. The overall agreement rate was 96.9%.

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Chen, Xueying, Linyan Hu, Ronghui Chen, and Dong Chen. "Effect of chlorine dioxide and phosphates on the quality of tiger frog ( Rana tigrina ) meat during 4 °C storage." Journal of Food Science 85, no. 5 (April 6, 2020): 1411–17. http://dx.doi.org/10.1111/1750-3841.15123.

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6

LU, G., D. Z. SHI, Y. J. LU, L. X. WU, L. H. LI, L. Y. RAO, and F. F. YIN. "Retrospective epidemiological analysis of sparganosis in mainland China from 1959 to 2012." Epidemiology and Infection 142, no. 12 (February 4, 2014): 2654–61. http://dx.doi.org/10.1017/s0950268814000144.

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SUMMARYIn this study, epidemiological factors of sparganosis cases reported in mainland China from 1959 to December 2012 were analysed. A total of 1061 valid cases were distributed throughout most of the provinces of mainland China, with most cases occurring in Southern and Eastern China. The average age of patients was 29 years (range 0–80 years). Modes of transmission to humans were via contact (54·6%), mainly by application of frog meat as a poultice, foodborne (33·8%), mainly through ingesting frogs or snakes, and waterborne (11·5%) through drinking raw water. The tissue/organs involved were subcutaneous/muscle (43·1%), eyes (31·0%), central nervous system (CNS) (17·9%), urogenital system (3·9%) and visceral organs (3·2%). Obvious differences existed in main risk factors for different areas. Close correlation was found between tissue/organs and risk factors. Main modes of transmission changed during the past decades, from contact (83·8% pre-1979) to foodborne (63·9% post-2000). The tissue/organs involved also changed at the same time. Cases involving eyes fell from 50·0% pre-1979 to 8·3% post-2000, and cases involving CNS increased from 0% pre-1979 to 47·8% post-2000. These results illustrate that China is one of the main epidemic countries of sparganosis in the world. Consumption of frog/snake meat was the main risk factor, although application of frog flesh as a poultice was the main risk factor before 2000. Sparganosis has become one of the neglected but important foodborne/waterborne parasitic diseases in mainland China.

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Wicaksono, Ahmad Herdianto, Emmanuel Djoko Poetranto, Tatik Hernawati, and Boedi Setiawan. "Identification of Acanthocephala on Water Monitor Lizard (Varanus salvator) Human Consumed in Sidoarjo." Journal of Parasite Science 4, no. 2 (September 16, 2020): 71. http://dx.doi.org/10.20473/jops.v4i2.29159.

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Water monitor lizards are consumed by humans for its meat. The demand this reptile consumption because the taste and belief of the people in healing disease. Based on habitat and food, they have the potential to transmit zoonosis and have a high possibility of being infested by parasites. One of the possible disease that could infect water monitor and transmitted to human is acanthocephaliasis, infection from Acanthocephalan. Which previous research found Acanthocephala on intestine of frog. This research aims to know and identify Acanthochepala worms that infect water monitor lizards. Based on the results, 40 samples were used and there are 2 positive samples with Acanthocephalan in the body cavity.

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8

Tremlová, B. "Microscopic examination of products from fish meat." Czech Journal of Food Sciences 18, No. 2 (January 1, 2000): 55–60. http://dx.doi.org/10.17221/8310-cjfs.

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The paper deals with microscopic structure of commercial products from fish meat (ready-to-cook fish foods, meat products with an addition of fish meat). Samples were prepared by a histological technique, hematoxylin–eosin staining and differential staining to set off collagenic connective tissues (Calleja) and fish bones (modified van Gieson method) were used for microscopic examinations. Expected components and as declared on packages were confirmed by the results of microscopic examinations of ready-to-cook fish foods. The microscopic structure of meat products with an addition of fish meat was similar to that of traditional meat products of the same type. Fish bones of various size and at different quantity were detected in all products. Microscopic methods can be used to check the quality of products from fish meat with respect to the observation of technological procedures and technical standards.

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9

Sugiharto, S., E. Widiastuti, I. Isroli, T. Yudiarti, T. A. Sartono, and H. I. Wahyuni. "Breast meat characteristics of broilers fed fermented mixture of cassava pulp and Moringa oleifera leaf meal." Journal of the Indonesian Tropical Animal Agriculture 45, no. 2 (April 16, 2020): 103–14. http://dx.doi.org/10.14710/jitaa.45.2.103-114.

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The present study aimed to investigate the effect of feeding fermented mixture of cassava pulp and M. oleifera leaf meal (FCPMO) on the breast meat characteristics of broiler chickens. From day 8 onward, 400 Lohmann broiler chicks were allotted to four dietary groups included CONT (maize-soybean-based feed with no additive), BACI (maize-soybean-based feed supplemented with 0.1% zinc bacitracin), FERM (feed containing 20% of FCPMO) and FERB (feed containing 20% of FCPMO and 0.1% probiotic Bacillus subtilis). At day 35, one male chick from each replicate (10 chicks per treatment group) was taken and slaughtered. After being eviscerated and de-feathered, sample of breast meat was obtained for the assessment of meat characteristics. Results showed that feeding FCPMO had no effect (P>0.05) on pH and water holding capacity (WHC) of breast meats. Compared to other groups, FERB meat had higher (P<0.05) cooking loss. FERM and FERB meats had lower (P<0.05) moisture content than that of CONT and BACI meats. Feeding FCPMO with or without B. subtilis increased (P<0.05) crude protein content of breast meats. Feeding FCPMO resulted in lower (P<0.05) fat content in the breast meat. Compared to other meats, breast meats from BACI had higher (P<0.05) ash content. Cholesterol was lower (P=0.08) in FERB than in BACI and FERM meats. The 2,2-diphenylpicrylhydrazyl (DPPH) IC50 values were higher (P<0.05) in meat of CONT than that in other groups. Feeding FCPMO resulted in higher (P<0.05) polyunsaturated fatty acids (PUFA), lower (P<0.05) monounsaturated fatty acids (MUFA) and had no effect on saturated fatty acids (SFA) contents of broiler breast meats. In conclusion, feeding FCPMO produced healthy broiler meat as reflected by the higher contents of protein, PUFA and antioxidants, and lower fat in meats.

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10

Mulyono, Noryawati, and Asaf Kleopas Sugih. "ACTIVE BIOPACKAGING FROM DAMMAR FOR COMMINUTED MEAT PRESERVATION." Jurnal Teknologi dan Industri Pangan 26, no. 1 (June 2015): 26–33. http://dx.doi.org/10.6066/jtip.2015.26.1.26.

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11

Morishita, Y., and K. Shiromizu. "Characterization of lactobacilli isolated from meats and meat products." International Journal of Food Microbiology 3, no. 1 (February 1986): 19–29. http://dx.doi.org/10.1016/0168-1605(86)90037-1.

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12

Park, Sang K., D. H. Bae, and N. S. Hettiarachchy. "Protein concentrate and adhesives from meat and bone meal." Journal of the American Oil Chemists' Society 77, no. 11 (November 2000): 1223–27. http://dx.doi.org/10.1007/s11746-000-0191-5.

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13

Hostetter, T. H. "Human renal response to meat meal." American Journal of Physiology-Renal Physiology 250, no. 4 (April 1, 1986): F613—F618. http://dx.doi.org/10.1152/ajprenal.1986.250.4.f613.

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Glomerular filtration rate (GFR) increases after a meat meal in several species. The mechanism of this phenomenon is unknown and the excretory and metabolic responses largely unexplored. We examined in humans the nature of the hemodynamic response to a meat meal, the role of salt and water load in this response, and the associated renal excretory responses. Ten normal volunteers were studied after eating an average of 3.5 g/kg body wt of lean cooked beef steak and, on a separate day, after ingesting an amount of sodium and water equivalent to that in the steak. Average GFR increased by 28% for the entire 3 h after the meat meal compared with the same time period after the control salt solution (90 +/- 8 vs. 114 +/- 6 ml X min-1 X 1.73 M-2, mean +/- SE, P less than 0.05) and by 15% compared with the base-line periods, although this difference was not of statistical significance. However, not all subjects demonstrated an increase, and in those eight who did the degree was variable from 5 to 46% for the 3-h mean above the basal value. During the hour of peak GFR, the increment was associated with a nearly proportional increase in renal plasma flow and renal blood flow (all P less than 0.05). The increase in renal blood flow was entirely due to a significant fall in renal vascular resistance. The vasodilation was not accompanied by any change in prostaglandin E excretion.(ABSTRACT TRUNCATED AT 250 WORDS)

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14

MORISHITA, Yoshiyuki, Kimiko SHIROMIZU, and Toshi-aki HORI. "Lactobacillus Flora of Meats and Meat Products from Retail Stores." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 26, no. 4 (1985): 331–36. http://dx.doi.org/10.3358/shokueishi.26.331.

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15

Aaslyng, Margit D., and Lene Meinert. "Meat flavour in pork and beef – From animal to meal." Meat Science 132 (October 2017): 112–17. http://dx.doi.org/10.1016/j.meatsci.2017.04.012.

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16

Nebel, Bernd A., and Martin Mittelbach. "Biodiesel from extracted fat out of meat and bone meal." European Journal of Lipid Science and Technology 108, no. 5 (May 2006): 398–403. http://dx.doi.org/10.1002/ejlt.200500329.

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17

Yang, Dong, Dandan He, Anxiang Lu, Dong Ren, and Jihua Wang. "Detection of the Freshness State of Cooked Beef During Storage Using Hyperspectral Imaging." Applied Spectroscopy 71, no. 10 (July 13, 2017): 2286–301. http://dx.doi.org/10.1177/0003702817718807.

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The freshness of meat products during storage has received unprecedented attention. This study was conducted to investigate the feasibility of a hyperspectral imaging (HSI) technique to determine the freshness state of cooked beef during storage and identify the contaminated areas on the surface of spoiled samples. Hyperspectral images of cooked beef were acquired in the wavelength range of 400–1000 nm and the freshness state of all samples was divided into three classes (freshness, medium freshness, and spoilage) using the measured total viable count (TVC) of bacteria. Fifteen feature spectra variables were extracted by random frog (RF); based on this, six optimal wavelength variables were further selected by correlation analysis (CA). Partial least squares (PLS) and least squares–support vector machine (LS-SVM) classification models were established using different spectral variables. The results indicated that the performance of the RF-CA-LS-SVM classification model with a high overall classification accuracy of 97.14%, the results of sensitivity and specificity in the range of 0.92–1, and the κ coefficient of 0.9575 in the prediction set were obviously superior to other models. Spoiled samples were further obtained using a RF-CA-LS-SVM model, and then six feature images were extracted and further fused by principal component analysis (PCA). A PC3 image was used to segment successfully the contaminated areas from normal areas of cooked beef images using the Otsu threshold algorithm. The results demonstrated that HSI has great potential in classifying the freshness of cooked beef and identifying the contaminated areas. This current study provides a foundational basis for the classification and grading of meat production in further online detection.

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E. Sonavane, Ajay, and V. R. Joshi. "Study of Shell, Meat and Moisture Separation from Fresh Acetes." International Journal of Food, Nutrition and Dietetics 4, no. 3 (2016): 131–33. http://dx.doi.org/10.21088/ijfnd.2322.0775.4316.2.

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19

Dementieva, Natalia Valerievna, Tatyana Maryanovna Boitsova, and Valery Dmitrievich Bogdanov. "A study of combined minced meat from hydrobionts for snacks." Czech Journal of Food Sciences 39, No. 2 (April 29, 2021): 140–48. http://dx.doi.org/10.17221/264/2020-cjfs.

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This paper considers the developments whose application is promising for the fishing industry under the production of dried snack products. Fish chips are non-traditional dried products. The goal of this research was to study the functional and technological properties of minced systems consisting of fish and seafood. Minced systems were pre-treated with special food additives to improve their rheological properties and organoleptic indicators. The objects of research were stuffed meat products which included 65% to 75% of pollock, 15% of Pacific herring, and 10% to 20% of seafood. A study of technochemical indicators showed that minced systems were high-protein. They contained 30.0–34.8% of protein, 2.2–3.7% of lipids, and 0.8–2.5% of carbohydrates. Minced systems made of hydrobionts are characterised by the high water-holding capacity of 74.52–90.3%, which indicates good lyophilic properties of raw materials. When studying the rheological parameters of minced systems from hydrobionts, it was found that the maximum shift tension was 6.0–8.1 kPa. The stickiness index was 2 400–3 200 Pa, the dynamic viscosity was within the range of 650–850 Pa s (pascal seconds). The effective viscosity index for fish mince with good mouldability is 600–900 Pa s. The organoleptic evaluation showed that minced systems from hydrobionts pre-treated with food additives had high sensory characteristics.

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Šťástková, Z., R. Karpíšková, K. Koukalová, and K. Bogdanovičová. "Differentiation of toxigenic Staphylococcus aureus strains isolated from retail meat products." Czech Journal of Food Sciences 29, Special Issue (January 4, 2012): S17—S22. http://dx.doi.org/10.17221/270/2011-cjfs.

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Staphylococcus aureus is a saprophyte and commensal of the skin and mucous membranes in both animals and humans. As a pathogen, it can cause a number of diseases ranging from minor skin infections to fatal sepsis. Toxigenic strains of S. aureus are currently among the leading causes of food-borne intoxication (staphylococcal enterotoxicosis). Food contamination sources can be humans, raw materials, environment, technological equipment, etc. The identification of the origin of S. aureus would be helpful in the detection of the sources and routes of contamination. The aim of our study was to determine the probable origin of the selected S. aureus isolates coming from retail meat products intended for direct consumption with the use of phenotypic and genotypic methods. A set of 45 S. aureus isolates producing staphylococcal enterotoxins (SEs) with the potential to cause food-borne intoxication were selected for the study. These isolates were producers of the following enterotoxins: SEA (n = 10), SEB (n = 8), SEC (n = 10), SED (n = 7), SEH (n = 9), and SEB along with SED (n = 1). The phenotypic method used was based on the assessment of the growth on crystal violet agar (CV agar). A PCR-based genotypic method enabled the screening of the isolates for the sak gene encoding the enzyme staphylokinase typically found in human S. aureus isolates. As can be inferred from the type of growth on CV agar and the presence of the sak gene, all the isolates analysed were probably of human origin. These results confirm that humans are a major source of the bacteria S. aureus in both the food industry and retail sale of food products.

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Jarka, Chloupkova, Svendsen Gert Tinggaard, and Zdechovsky Tomas. "A global meat tax: from big data to a double dividend." Agricultural Economics (Zemědělská ekonomika) 64, No. 6 (June 15, 2018): 256–64. http://dx.doi.org/10.17221/270/2016-agricecon.

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The Food and Agriculture Organization of the United Nations (FAO) emphasizes the right of everyone to have access to safe, sufficient and nutritious food in its Rome Declaration. This article suggests how this noble FAO goal can be achieved. We suggest that a first step could be the introduction of a global meat tax, where the size of the negative externalities from meat production could be calculated based on foresight and big data. Applying the tool of a global meat tax will lead to a “double dividend” as negative externalities are reduced and at the same time huge tax revenues will be generated which could be used to make further steps in the direction of achieving the stated FAO goal in the Rome Declaration.

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22

Szendrő, Katalin, Mónika Zita Nagy, and Katalin Tóth. "Consumer Acceptance of Meat from Animals Reared on Insect Meal as Feed." Animals 10, no. 8 (July 30, 2020): 1312. http://dx.doi.org/10.3390/ani10081312.

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Insect protein production requires much less land, feed, and water, and thus has a much smaller ecological footprint than animal protein production, which is important for reducing global warming. Poultry, pigs, and fish consume insects in nature, so insect meal could be a good substitute for soybean and fishmeal as a protein source in diets. The aim of this study was to examine consumer opinion on meat that originated from animals whose diet contained insect meal. The study was conducted in Hungary in 2020 (N = 414). On a scale of 1–7, respondents gave much lower scores (3.96) to this product than that which originated from a free-range system (5.11; p < 0.001). Male, more highly educated, and 30–39 year-old respondents gave significantly higher scores than other groups. The most important factor in accepting insect meal in animal feed was “no risk”, while the least important factor was “replacement of Genetically Modified (GM) soybeans”. Since free-range animals also consume insects, the difference in the attitude of respondents was based on their aversion to insects, while accepting free-range as the best animal welfare system. Thus, more emphasis should be placed on the benefits of insect meal in animal feed in order to bring about awareness and acceptance.

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23

Cummins, Enda, and Amie Adkin. "Exposure Assessment of TSEs from the Landspreading of Meat and Bone Meal." Risk Analysis 27, no. 5 (December 7, 2007): 1179–202. http://dx.doi.org/10.1111/j.1539-6924.2007.00953.x.

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24

Cascarosa, E., M. C. Ortiz de Zarate, J. L. Sánchez, G. Gea, and J. Arauzo. "Sulphur removal using char and ash from meat and bone meal pyrolysis." Biomass and Bioenergy 40 (May 2012): 190–93. http://dx.doi.org/10.1016/j.biombioe.2012.01.029.

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25

Malakar, Dipika, Probodh Borah, Leena Das, Vabeiryureilai Mathipi, Christine Vanlalbiakdiki Sailo, Rupam Dutta, Naba K. Deka, and Nachimuthu Senthil Kumar. "Prevalence and Virulence Gene Profiling of Listeria monocytogenes from Fish and Meat Samples from Aizawl, Mizoram." Journal of Pure and Applied Microbiology 14, no. 2 (June 17, 2020): 1359–65. http://dx.doi.org/10.22207/jpam.14.2.33.

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26

Piazza, G. J., and R. A. Garcia. "Proteolysis of meat and bone meal to increase utilisation." Animal Production Science 54, no. 2 (2014): 200. http://dx.doi.org/10.1071/an13041.

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Meat and bone meal (MBM), an important by-product of the meat industry, is the ground, rendered remainder of farm animals after removal of the hide and meat. Most protein in MBM is insoluble, which limits its usefulness. Defatted, milled porcine MBM was subjected to saturating amounts of trypsin, a selective protease, and subtilisin, a protease with broad selectivity. Samples were withdrawn over a 48-h time course of hydrolysis and filtered to remove insoluble material. The rate at which the MBM protein was converted to a soluble form was equivalent for both proteases. Over the time course, trypsin generated fewer free amino groups than did subtilisin, and at a specified time, the molecular weight (MW) of the soluble trypsin hydrolysate was higher than that of the subtilisin hydrolysate. Assay of amino group formation showed that the proteases were still active even after soluble protein generation had ceased. The hydrolysates are useful for a variety of food and non-food uses. The hydrolysates were tested for flocculation activity in an ongoing effort to find sources for renewable flocculant. Kaolin flocculant activity was observed with the soluble fraction obtained before hydrolysis of MBM and also observed with the relatively high MW hydrolysates from short treatment with trypsin and subtilisin. Low MW fractions obtained from by subtilisin treatment at 30–48 h also showed kaolin-settling ability, probably through a coagulation or charge neutralisation process.

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27

Kowalski, Zygmunt, Magdalena Muradin, Joanna Kulczycka, and Agnieszka Makara. "Comparative Analysis of Meat Bone Meal and Meat Bone Combustion Using the Life Cycle Assessment Method." Energies 14, no. 11 (June 4, 2021): 3292. http://dx.doi.org/10.3390/en14113292.

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LCA analysis with 16 impact categories was used for the comparison of two developed combustion technologies: Scenario I—the combustion of meat bone meal produced from all types of meat waste; Scenario II—the combustion of meat bones from the production of meat products. The key hotspots determined were electricity and natural gas consumption, covering as much as 98.2% of the total influence on the environment in Scenario I and 99.3% in Scenario II. Without taking into account the environmental burdens avoided, the LCA analysis showed that Scenario I was assessed to have 71.2% less environmental impact. The avoided burdens approach changed the relationship between the two scenarios. The absolute value score for the overall environmental impact shows that Scenario II can be more environmentally beneficial than Scenario I; however, Scenario I allowed the elimination of all types of Polish meat waste, and Scenario II could only be carried out in meat production units for the elimination of meat bone waste and by-products from meat processing (i.e., 23% of the total meat waste produced in Poland).

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CHEN, L., J. KIVELÄ, and J. HELENIUS. "Meat bone meal as fertiliser for barley and oat." Agricultural and Food Science 20, no. 3 (December 4, 2008): 235. http://dx.doi.org/10.2137/145960611797471552.

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The traditional production of mineral N and P fertilisers is unsustainable due its reliance on fossil fuels in the case of N, and on limited mineral resource stocks in the case of P. The use of alternative or complementary fertilisers that originate from organic waste materials is gaining interest. Organic farms, especially arable organic farms without livestock, need usable sources of plant nutrients. Meat bone meal (MBM), a potential organic fertiliser for agricultural crops, contains considerable amounts of nutrients (on average 8% N, 5% P, 1% K and 10% Ca). In EU countries, Commission regulation (EC) No 181/2006 authorised the use of MBM as an organic fertiliser. In this study, MBM was compared to conventional mineral NPK fertiliser. Two randomised complete block split-plot field experiments were conducted: one with spring barley (Hordeum vulgare) in two years; and another with oat (Avena sativa) for three years, including a fourth year of testing for residual effect. Compared to mineral fertiliser (20% N, 3% P and 9% K), MBM was applied at three N levels: 60, 90 and 120 kg N ha-1. The grain yield of both cereal species supported by MBM, did not differ from the yield obtained with the mineral fertiliser at any N level. At 120 kg N ha-1, the grain yield level with either type was ca. 4500 kg ha-1 of barley and 5000 kg ha-1 of oat, representing fair averages for Finnish conditions. Moreover, MBM and mineral fertilisation showed no differences in quality in terms of 1000-grain weight, test-weight, protein content and protein yield. Since MBM has a low N/P ratio, P was applied in surplus to attain comparable N levels. Therefore MBM fertilisation should be fitted for crop rotation and for meeting environmental requirements.;

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Batterham, E. S., R. F. Lowe, R. E. Darnell, and E. J. Major. "Availability of lysine in meat meal, meat and bone meal and blood meal as determined by the slope-ratio assay with growing pigs, rats and chicks and by chemical techniques." British Journal of Nutrition 55, no. 2 (March 1986): 427–40. http://dx.doi.org/10.1079/bjn19860049.

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1. The availability of lysine in four meat meals (MMs), four meat and bone meals (MBMs) and two blood meals was determined using the slope-ratio assay with growing pigs, rats and chicks and with two chemical techniques.2. The availability of lysine (proportion of total) in the eight MMs or MBMs ranged from 0.48 to 0.88 for pigs, from 0.49 to 0.88 for rats and from 0.68 to 0.88 for chicks. There was no apparent relation between the availability estimates for pigs, rats and chicks for the individual meals.3. For the two blood meals, availability estimates were 1.03 and 1.13 for pigs, 0.81 and 0.80 for rats and 1.07 and 1.02 for chicks.4. Values for the indirect and direct 1-fluoro-2, 4-dinitrobenzene-‘available’-lysineassays ranged from 0.77 to 0.88 and 0.78 to 0.93 respectively for the eight MMs and MBMs. There appeared to be no relation between these values and the pig estimates.

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30

Nagypál, László. "Meat meal and industrial fat as alternative fuels in agriculture." Acta Agraria Debreceniensis, no. 27 (November 15, 2007): 220–22. http://dx.doi.org/10.34101/actaagrar/27/3129.

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I study new energy sources which can replace fossil fuels. As I deal with the burning processes, I have analyzed several kinds of wastes. I think one solution for replacing fossil fuels would be to burn regenerated energy sources in agriculture. For example, oil, industrial fat and meat meal from processing plants are treated as hazardous wastes. There exist non-hazardous wastes for energy recovery, as by-products e.g. sawdust, wood shavings, vegetable oils, stems of plants or poultry manure.We should produce energy from the outsides of vegetables and juices, and should produce bioethanol by fermenting vegetable wastes. We could treat the used vegetable oil to make bio-diesel fuel. Meat meal and fat are good alternative energy forms, if burnt in incineration plants. These materials are new renewable sources of energy.There are some problems in the use of biomass for energy sources. We have to look for the best loading device and burning processes.

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31

Al-Chalaby, Aamer Yehya Hamid. "Detection of Escherichia coli from Imported and Local Beef Meat in Mosul City." Journal of Pure and Applied Microbiology 14, no. 1 (March 31, 2020): 383–88. http://dx.doi.org/10.22207/jpam.14.1.39.

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Valença, Roberta de Lima, Américo Garcia da Silva Sobrinho, Eliéder Prates Romanzini, Nomaiací de Andrade, Thiago Henrique Borghi, Nivea Maria Brancacci Lopes Zeola, Mikaele Alexandre Pereira, and Luis Gabriel Alves Cirne. "Quality of fresh and aged meat from lambs fed peanut meal and glycerin." Semina: Ciências Agrárias 40, no. 4 (June 7, 2019): 1619. http://dx.doi.org/10.5433/1679-0359.2019v40n4p1619.

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Abstract: Were evaluated the microbiological and physicochemical characteristics of fresh and aged semimembranosus muscle from 40 uncastrated male Ile de France lambs with 17.15 ± 1.56 kg of initial body weight. Treatments involved fresh and meat aged for 14 days at 4 ºC from lambs receiving four diets, as follows: control; PM - diet with 20% peanut meal replacing soybean meal; G - diet with 25% glycerin replacing corn; and PMG - diet with 10% peanut meal and 12.5% glycerin. The forage:concentrate ratio was 40:60, and corn silage was used as roughage. The diets had similar values of crude protein and metabolizable energy (17.47% and 2.72 Mcal kg/dry matter). A completely randomized design was adopted in a 4×2 factorial arrangement (four diets × fresh and aged meat). Diets and aging did not favor the development of microorganisms in the meat. There was an interaction effect between diets and aging for pH, color, cooking weight loss (CL), and shear force (SF). The fresh meat from animals fed G was lighter compared with the meat from those consuming PM and PMG (lightness of 38.45, 36.26 and 37.88 respectively). Aging increased lightness (37.63 to 40.87), red intensity (15.12 to 15.93), yellow intensity (2.48 to 3.42) and CL (23.84 to 32.59%), reduced pH (5.66 to 5.45), water holding capacity (61.85 to 58.87%) and SF (22.60 to 16.95 N). By-products from biodiesel and peanut production can be used to replace corn and soybean meal in diets for lambs without compromising their meat quality.

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Li, C. T. "Myofibrillar protein extracts from spent hen meat to improve whole muscle processed meats." Meat Science 72, no. 3 (March 2006): 581–83. http://dx.doi.org/10.1016/j.meatsci.2005.08.008.

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Kuroda, M., and T. Harada. "Fractionation and Characterization of the Macromolecular Meaty Flavor Enhancer from Beef Meat Extract." Journal of Food Science 69, no. 7 (May 31, 2006): 542–48. http://dx.doi.org/10.1111/j.1365-2621.2004.tb13648.x.

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Lukubira, Sam, and Amod A. Ogale. "Thermal processing and properties of bioplastic sheets derived from meat and bone meal." Journal of Applied Polymer Science 130, no. 1 (March 14, 2013): 256–63. http://dx.doi.org/10.1002/app.39156.

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Jeng, Alhaji S., and Nils Vagstad. "Potential nitrogen and phosphorus leaching from soils fertilized with meat and bone meal." Acta Agriculturae Scandinavica, Section B - Plant Soil Science 59, no. 3 (May 2009): 238–45. http://dx.doi.org/10.1080/09064710802024164.

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Bakare, Archibold G., Panapasa Cawaki, Ilaitia Ledua, Vingelle Bautista-Jimenez, Gurdeep Kour, Ami C. Sharma, and Eroni Tamani. "Quality evaluation of breast meat from chickens fed cassava leaf meal-based diets." Animal Production Science 61, no. 6 (2021): 613. http://dx.doi.org/10.1071/an20031.

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Context Feed supply is an important constraint for poultry production in South Pacific island nations. The use of non-conventional feed resources, such as cassava leaves, could partly fill the gap in the feed supply and reduce feed production costs. Cassava leaves are locally available in South Pacific island nations, but the effects of including these in the diet of chickens are not known. Aim It was hypothesised that cassava leaf meal (CLM) at levels of 0%, 10%, 20% and 30% in diets of broiler chickens did not affect the chemical and sensory attributes of breast meat. Methods A total of 80 Cobb 500 female broilers were fed treatment diets with CLM included at levels of 0%, 10%, 20% and 30% DM from the age of 21 days to 49 days. Twenty chickens were subjected to each treatment diet. Samples of pectoralis major muscles (breast meat) from chickens fed the treatment diets were removed and analysed for chemical and sensory parameters. Key results Ash, crude fat and carbohydrate content were low in breast meat of chickens fed diets with higher inclusion levels of CLM (30%) compared with breast meat of chickens fed other treatment diets (P < 0.05). There was a quadratic relationship between ash content of breast meat and inclusion levels of CLM in the diets of chickens (P < 0.05). No relationships were observed between sensory attributes of breast meat and inclusion levels of CLM in the diets of chickens. Principal component analysis showed the first four principal components (PC) with an eigenvalue >1 account for 77.1% of the total variance for quality parameters of breast meat from chicken fed CLM-based diets. The two main components (PC1 vs PC2) together explained 52.46% of the variation. The data on panellists generated by PC1 versus PC2 plot suggests that the roasted breast meat could be separated by different treatment groups. Conclusion The results show that CLM inclusion in the diets of chickens does not affect the sensory qualities of chicken breast meat. Chemical attributes of breast meat were, however, affected when broiler chickens were fed CLM-based diets Implication Further exploration of the fatty acid profile and oxidative stability of breast meat from chickens fed CLM-based diets is essential for human clinical application and the meat processing industry.

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А.Л., Алексеев, and Алексеева Т.В. "ИСПОЛЬЗОВАНИЕ В ТЕХНОЛОГИИ МЯСНЫХ РУБЛЕНЫХ ПОЛУФАБРИКАТОВ МУКИ ПРОРОЩЕННЫХ СЕМЯН ИЗ НУТА." Bulletin of KSAU, no. 12 (December 18, 2019): 139–45. http://dx.doi.org/10.36718/1819-4036-2019-12-139-145.

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Одной из задач мясной промышленности является разработка пищевых продуктов нового поколения, имеющих комплементарный состав белков и характеризующихся близким к идеальному аминокислотным составом. В этом плане наиболее экономично использование белка растительного происхождения. Цель исследований – оптимизация химического состава мясо-растительных рубленых полуфабрикатов на основе внесения муки из пророщенных семян бобовой культуры нут. Работа выполнена на кафедре пищевых технологий ФГБОУ ВО «Донской государственный аграрный университет» (пос. Персиановский, Ростовская обл.). Объектами исследований являлись новые белковые комплексы на основе муки из семян пророщенного нута, контрольный и модельные фарши, комбинированные мясо-растительные полуфабрикаты и готовые изделия; проводили предварительное проращивание семян нута, что обеспечило активизацию работу ферментативной системы, синтез белковых органелл и питательных веществ и способствовало приобретению особых качеств растительного сырья. С целью определения оптимального количества вводимого функционального белкового продукта была проведена дегустационная оценка котлет из фарша с добавлением 10 %, 15 и 20 % муки нута взамен основного мясного сырья. Дегустационный мониторинг показал,что котлеты с уровнем замены мясного сырья до 15 % растительной добавкой по органолептическим показателям не уступают контрольному образцу и соответствуют требованиям ГОСТ 9959-2015. Отмечено повышение пищевой ценности, увеличение монолитности и плотности фарша, а также выхода готового продукта. Включение в состав рецептуры рубленых полуфабрикатов белковых ингредиентов в виде муки из пророщенных зерен нута благоприятно сказывается на функционально-технологических качествах и стабильности фаршевых систем.

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Diana, Thiago Ferreira, Sandra Regina Freitas Pinheiro, Karla Magalhães Ramos, Cristina Moreira Bonafé, Leilane Rocha Barros Dourado, Andressa Silva Santos, and Felipe Santos Dalólio. "Feather meal supplemented with protease in diets for meat-type quails." Semina: Ciências Agrárias 40, no. 6Supl3 (October 16, 2019): 3617. http://dx.doi.org/10.5433/1679-0359.2019v40n6supl3p3617.

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The objective of this study was to evaluate the effect of the inclusion of feather meal (FM) in diets supplemented with protease for meat-type quails, on performance from eight to 21 days and from eight to 35 days of age and on carcass yield cuts and economic profitability from eight to 35 days of age. A total of 360 male, meat-type quails, were allotted to a completely randomized design, in a factorial 3 x 3 arrangement (three diets and three FM levels of inclusion), with four replicates of 10 quails per experimental unit. The diets evaluated were positive control (PC) + 0% FM, PC + 5% FM, PC + 10% FM, negative control (NC) + 0% FM, NC + 5% FM, NC + 10% FM, NC + 0% FM + protease, NC + 5% FM + protease and NC + 10% FM + protease. The NC diet was formulated with a reduction in crude protein and amino acids, compared to the PC diet. There was an effect (p < 0.05) of the inclusion of FM in diets on feed intake, weight gain and feed conversion ratio, from eight to 21 and from eight to 35 days of age. There was a significant effect (p < 0.05) of FM inclusion on the live weight of 35-day-old quails. The inclusion of FM impairs meat-type quails’ performance at all ages evaluated. NC diets, with and without protease, worsen the performance of birds compared to PC diets. Better economic profitability is observed for up to 5% inclusion of feather meal in positive control diets.

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Artemova, E. N., T. V. Alekseeva, K. V. Vlasova, and N. V. Glebova. "Quality of semi-finished products from chicken meat with pumpkin seed flour when stored." Vsyo o myase, no. 5S (November 30, 2020): 33–35. http://dx.doi.org/10.21323/2071-2499-2020-5s-33-35.

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Reddy, Vijaya. "Molecular Characterization of Escherichia coli from Pork Meat by Whole Cell Protein Finger Printing." Journal of Pure and Applied Microbiology 11, no. 4 (December 30, 2017): 2045–49. http://dx.doi.org/10.22207/jpam.11.4.49.

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Gorlov, Ivan, Sergey Tihonov-, and Elena Pershina-. "IDENTIFICATION AND PREVENTION OF THE FORMATION OF MEAT WITH PSE AND DFD PROPERTIES AND QUALITY ASSURANCE FOR MEAT PRODUCTS FROM FEEDSTOCKS EXHIBITING AN ANOMALOUS AUTOLYSIS BEHAVIOR." Foods and Raw Materials 1, no. 2 (December 20, 2013): 15–21. http://dx.doi.org/10.12737/2048.

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43

TOYODA, ATSUSHI, MITSURU NAKAJO, HIROYUKI KAWACHI, TOHRU MATSUI, and HIDEO YANO. "PCR Detection of Bovine Mitochondrial DNA Derived from Meat and Bone Meal in Feed." Journal of Food Protection 67, no. 12 (December 1, 2004): 2829–32. http://dx.doi.org/10.4315/0362-028x-67.12.2829.

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Because bovine meat and bone meal (MBM) is thought to be a major source of bovine spongiform encephalopathy, we developed a PCR-based method for detection of bovine MBM in animal feed. We isolated bone particles from feed containing bovine MBM using a separation technique based on specific gravity and then washed bone particles with sodium hypochlorite solution and an EDTA–proteinase K solution. The mitochondrial DNA was extracted from bone particles and amplified using PCR with cattle-specific primers. Bovine DNA was not detected in a milk replacer containing dried skim milk and dried whey, but bovine DNA was detected in the milk replacer that was mixed with bovine MBM. Other cattle-derived materials in feeds did not interfere with the selective detection of bovine MBM. This method allowed detection of bovine mitochondrial DNA in feed with 0.1% added bovine MBM. When the treatment with sodium hypochlorite was excluded, bovine DNA derived from MBM could not be distinguished from bovine DNA derived from other bovine materials. However, the exclusion of this treatment improved the detection limit of bovine MBM in feed. This method appears suitable for the selective detection of bovine MBM in feed.

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Garcia, Rafael A., Charles I. Onwulata, and Richard D. Ashby. "Water Plasticization of Extruded Material Made from Meat and Bone Meal and Sodium Caseinate." Journal of Agricultural and Food Chemistry 52, no. 12 (June 2004): 3776–79. http://dx.doi.org/10.1021/jf035420x.

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Kojima, Sadao, Hiroyasu Saegusa, and Masafumi Sakata. "Histidine-Containing Dipeptide Concentration and Antioxidant Effects of Meat Extracts from Silky Fowl: Comparison with Meat-Type Chicken Breast and Thigh Meats." Food Science and Technology Research 20, no. 3 (2014): 621–28. http://dx.doi.org/10.3136/fstr.20.621.

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Schillinger, Ulrich, and Friedrich-Karl Lücke. "Identification of lactobacilli from meat and meat products." Food Microbiology 4, no. 3 (July 1987): 199–208. http://dx.doi.org/10.1016/0740-0020(87)90002-5.

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47

Navarro, D. M. D. L., J. K. Mathai, N. W. Jaworski, and H. H. Stein. "Amino acid digestibility in six sources of meat and bone meal, blood meal, and soybean meal fed to growing pigs." Canadian Journal of Animal Science 98, no. 4 (December 1, 2018): 860–67. http://dx.doi.org/10.1139/cjas-2017-0217.

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Standardized ileal digestibility (SID) of amino acids (AAs) by growing pigs was determined in blood meal and six sources of meat and bone meal (MBM). Eighteen ileal-cannulated barrows (initial body weight: 69.3 ± 4.4 kg) were randomly allotted to a replicated 4 × 9 incomplete Latin square design with four periods and nine diets, giving eight replications per diet. One diet included 33% soybean meal (SBM) as the sole source of AA. Seven diets contained 9% blood meal or 9% of one of the six sources of MBM and 22% SBM as the only AA containing ingredients. The last diet was a nitrogen (N) free diet. Results indicated that the SID of all AAs were different (P < 0.05) among the six sources of MBM, but the SID of lysine (Lys) could not be predicted from the ratio between Lys and crude protein. For some, but not all AAs, the average SID in MBM was greater (P < 0.05) than in blood meal, but for most AAs the SID in MBM was less (P < 0.05) than in SBM. It is concluded that, as is the case for most other co-products, differences in concentration and SID of AAs among sources of MBM exist.

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Yurdakul, N. E., Z. Erginkaya, and E. Ünal. " Antibiotic resistance of enterococci, coagulase negative staphylococci and Staphylococcus aureus isolated from chicken meat." Czech Journal of Food Sciences 31, No. 1 (January 10, 2013): 14–19. http://dx.doi.org/10.17221/58/2012-cjfs.

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We determined the antibiotic resistance of enterococci, coagulase negative staphylococci, and Staphylococcus aureus isolated from chicken meat samples. The antibiotic resistance of the isolated strains was estimated by the Kirby-Bauer disk diffusion method (according to the NCCLS document M2-A9 suggestions). It was found that all strains of Enterococcus spp. were resistant to tetracycline, 75% of them were resistant to ciprofloxacin, and 50% of them were resistant to erythromycin, vancomycin, and chloramphenicol. Also all strains of S. aureus were resistant to tetracycline and 25% of S. aureus strains were resistant to erythromycin and chloramphenicol, whereas all strains of S. aureus were sensitive to teicoplanin and 25% of them were sensitive to vancomycin and ciprofloxacin. As for the isolate of coagulase negative staphylococci (CNS), 68.1% of them were resistant to erythromycin, 77.2% of them were resistant to tetracycline, 59% of them were resistant to vancomycin, 9% of them were resistant to teicoplanin, and 27.2% of them were resistant to both chloramphenicol and ciprofloxacin. As a result, it was found that most of the strains (all of S. aureus and Enterococcus spp., also 77.2% CNS) were resistant to tetracycline.  

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Annaratone, C., A. Caligiani, M. Cirlini, L. Toffanin, and G. Palla. "Sterols, Sterol Oxides and CLA in Typical Meat Products from Pigs Fed with Different Diets." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S220—S223. http://dx.doi.org/10.17221/611-cjfs.

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The effect on sterol stability and CLA content in meats from pigs fed with diets having different contents of oleic and linoleic acid was studied, considering typical Italian products seasoned with or without nitrates and ascorbates. Results showed that the increase of oleic acid in the diet leads to seasoned products with higher contents of oleic acid and lower content of linoleic acid and CLA. A different partition of sterols and sterol oxides was observed in the fat and in the muscle of all the products, with slightly higher amounts of cholesterol and sterol oxides in the muscle. Meat products seasoned in presence of ascorbates showed slightly lower amounts of sterol oxides in respect to those added with nitrates. The statistical treatment of the data showed that fatty acids distribution allow to discriminate between meats from different diets.

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Лхагвадолгор, Даваасурэн, and И. В. Хамаганова. "АНАЛИЗ ПОТРЕБИТЕЛЬСКИХ ПРЕДПОЧТЕНИЙ РУБЛЕНЫХ ПОЛУФАБРИКАТОВ ИЗ МЯСА ОВЕЦ МОНГОЛЬСКОЙ ПОРОДЫ." ТЕХНИКА И ТЕХНОЛОГИЯ ПИЩЕВЫХ ПРОИЗВОДСТВ 3, no. 46 (September 25, 2017): 141–46. http://dx.doi.org/10.21179/2074-9414-2017-3-141-146.

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