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Academic literature on the topic 'Meat preservatives'

Author: Grafiati

Published: 4 June 2021

Last updated: 14 February 2022

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Journal articles on the topic "Meat preservatives"

Beya, Michel M., Michael E. Netzel, Yasmina Sultanbawa, Heather Smyth, and Louwrens C. Hoffman. "Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review." Antioxidants 10, no. 2 (February 9, 2021): 263. http://dx.doi.org/10.3390/antiox10020263.

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Comminuted meat products are highly susceptible to safety and quality degradation partly because of their large interfacial area in the emulsion. The food industry extensively uses synthetic chemical preservatives to delay that degradation which is caused by microbial growth, enzyme activities and oxidation reactions. However, due to the potential health damage (e.g., cardiovascular diseases, neurodegenerative diseases, cancers among others) synthetic preservatives in meat may cause, consumers are becoming skeptical to buy meat products containing such additives. In the meat industry, the interest of finding natural food preservatives is intensifying. Polyphenolic-rich plants used as natural food preservatives offer the best alternative for a partial or a complete replacement of their synthetic counterparts. They can be extracted from natural sources such as olives, fruits, grapes, vegetables, spices, herbs, and algae, and among others. The common feature of these phenolic compounds is that they have one or more aromatic rings with one or more -OH group which are essential for their antimicrobial and antioxidant properties. This review article is intended to provide an overview of the plant-based phenolic molecules used as natural food preservative, their antimicrobial and antioxidant mechanism of action, and their potential application in comminuted meat.

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Handayani, Aniek S. "ANTI-MICROBIAL ACTIVITY OF LIQUID SMOKE AS PRESERVATIVES MEETBALL." Empowerment in the Community 1, no. 2 (August 19, 2020): 51. http://dx.doi.org/10.31543/ecj.v1i2.361.

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The meatballs are a food that is often sold by street food and are well known in Indonesia. Meat prices disagree and borax preservative is a problem for consumers. These causes the sellers prefer to use rat meat or chicken expiration with borax preservative to maintain the price. Selection of this material makes the meatballs to be unsafe for consumption. Meatballs have a short shelf life so need preservatives to extend the shelf life. But the preservative used is borax or formaldehyde that is harmful to health. Liquid smoke is a natural preservative that is widely used as a preservative in processed meats such as sausages, meatballs and fish, the efficiency of liquid smoke ensures to get healthy food that can be retained for a minimum of 3-6 days. The results showed that the meatballs immersed in liquid smoke can enhance the flavor, but only slightly affect the color, textures, and preferences until the sixth day, the higher of the concentration of liquid smoke causes the length of the shelf life of meatballs.

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hassan, Mohamed, Reham Amin, O. M, El-Taher, and E. M. Meslam. "Chemical Preservatives in Some Meat Products." Benha Veterinary Medical Journal 35, no. 1 (September 1, 2018): 58–65. http://dx.doi.org/10.21608/bvmj.2018.38118.

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Arakeeb, Safaa, Fatin Hassanien, Fahim Shaltout, and Seham Homouda. "Natural preservatives in raw chicken meat." Benha Veterinary Medical Journal 37, no. 1 (September 1, 2019): 41–45. http://dx.doi.org/10.21608/bvmj.2019.18144.1117.

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Ben Braïek, Olfa, and Slim Smaoui. "Chemistry, Safety, and Challenges of the Use of Organic Acids and Their Derivative Salts in Meat Preservation." Journal of Food Quality 2021 (February 16, 2021): 1–20. http://dx.doi.org/10.1155/2021/6653190.

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Meat industries are constantly facing new waves of changes in the consumer’s nutritional trends, food safety, and quality requirements and legislations leading to an increase in interest for meat biopreservation to respond to all of these modern socioeconomic demands. Hence, to replace synthetic and/or expensive additives, new technologies in preserving meat products from microbial contamination have been established. In this context, organic acids and their salts have been considered as the most popular examples of preservatives that offer several advantages to be applied in meat industry. Here, characteristics of organic acids/salts commonly used in meat preservation were described based on the published literature. Moreover, after outlining the challenges and advantages of their use in meat industry, their current applications as meat preservatives on various meat type matrices such as beef, pork, sheep, and poultry were quite exposed based on previous and recent research works. Then, different application types were highlighted. Besides, some potent synergistic approaches based on several combinations of organic acids/salts with different existing preservative techniques are reported with an emphasised discussion of their application as possible solution tools to mainly overcome some problems linked to organic acids/salts when used solely, thus contributing to ensure the overall safety and improve the quality of meats. Finally, despite their usefulness in meat preservation, organic acids/salts may possess detrimental traits. In this context, a detailed discussion on their limits of use in meat products was provided in the last section of this paper.

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Alzabt, A. M., and Y. Rukayadi. "Antibacterial activity of taro [Colocasia esculenta (L.) Schott] leaves extract against foodborne pathogens and its effect on microbial population in raw chicken meat." Food Research 5, no. 2 (April 25, 2021): 401–9. http://dx.doi.org/10.26656/fr.2017.5(2).523.

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Chicken meat is one of the most consumed animal products worldwide. It is a favourable medium for bacterial growth due to its high moisture content and nitrogenous compounds. The growth of foodborne pathogens in food products can cause food poisoning and foodborne illness. Chemical preservatives act to restrict microbial growth which causes deterioration and spoilage of chicken meat and chicken meat products. Chemical preservatives, however, are not preferred nowadays due to consumer perception and their residual effect on the human body. Therefore, the interest in the development of plantbased bio preservatives as a natural alternative to chemical preservatives is increasingly gaining attention. This study aimed to evaluate the antimicrobial activity of taro [Colocasia esculenta (L.) Schott] leaves extract against foodborne pathogens, including Escherichia coli ATCC 43895, Listeria monocytogenes ATCC 19112, Salmonella enterica serovar Typhimurium ATCC 14028, and Staphylococcus aureus ATCC 29737, as well as its effect on microbial population in chicken meat at different concentrations and exposure times. Taro leaves powder was extracted by maceration methods using ethanol as a solvent. The crude extract was tested for antibacterial activity by means of disc diffusion assay (DDA), minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and time-kill curve analysis. The effects of the extract on microbial population were evaluated at different concentrations, exposure times and storage temperatures. The results showed the inhibition zone of the extract against tested bacterial ranged from 9.5±0.3 mm to 11.6±0.2 mm. The extract can inhibit the growth and kill the tested bacteria with MIC and MBC of 2.50 and 5.00 mg/mL, respectively. The time-kill curve analysis demonstrated that the extract can completely kill the tested bacteria at 4× MIC for 0.5 hrs. Approximately, 5% of the extract could reduce all the microbial population in chicken meat samples with an exposure time of 30 mins. The result suggested that taro leaves extract (TLE) can be integrated into the food system as a natural food preservative.

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Chumburidze, Gocha. "The Effectiveness of Preservatives Used in Meat Production." Works of Georgian Technical University, no. 1(519) (March 29, 2021): 11–19. http://dx.doi.org/10.36073/1512-0996-2021-1-11-19.

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In order to store meat products for a long period of time, to maintain their quality and safety, meat producing companies use preservatives and antioxidants, which prove to be quite effective. However, they constitute some threat for the consumer. Various types of preservatives are used in meat processing companies in Georgia: “BOMBAL® ASC Super“, „BAKSOLAN-4”, “Standard Conservative”, “Standard Conservative Plus” and others. All of them represent a complex additive obtained through a chemical synthesis. For example, “BOMBAL ACS SUPER” is a mixture of three chemicalcompounds: Sodium Pyrosulphite (Е223), Sodium Acetate (Е262), and Sodium Citrate (Е331). There is a high probability of causing problems to digestive system, kidneys, and cardiovascular system, as well as allergic reactions when these conservatives get into a human organism. Consequently, it is essential to study the possibilities of much safer herbal conservatives usage. It is well known that many species of plants, such as ginger, rosemary, oregano (Origanum vulgare L), thyme (Thýmus), pennyroyal(Mentha pulegium), garlic and others possess antimicrobial and antioxidant qualities. These plants are wide-spread in a natural habitat in Georgia and are cultivated in the country as well. As it appears, the use of these herbs as conservatives in sausage making as well as other meat products will significantly reduce the risk of disease in customers. We find that a scientific research in this field has a lot of prospect.

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Cherkashina, N. A. "How to choose the right preservatives for meat products?" Vsyo o myase, no. 5 (October 31, 2018): 18–21. http://dx.doi.org/10.21323/2071-2499-2018-5-18-21.

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Kusmiati, Ade, Tri Saptari Haryani, and Triastinurmiatiningsih . "AKTIVITAS EKSTRAK ETANOL 96% KULIT BIJI MELINJO (Gnetum gnemon) SEBAGAI ANTIBAKTERI Salmonella enteritidis." EKOLOGIA 19, no. 1 (January 4, 2020): 27–33. http://dx.doi.org/10.33751/ekol.v19i1.1659.

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Salmonella enteritidis contamination in chicken meat causes chicken meat to rapidly decay. The use of chemical preservatives is very harmful, therefore the use of natural materials is recommended because it is safer to consume for humans. One of them is using Melinjo seed skin which has antibacterial power. The purpose of the study is to find out the activity of Melinjo seed bark extract (Gnetum gnemon) in inhibiting the growth of Salmonella enteritidis that can be used as a natural preservative in chicken meat. The first stage of the study was by extracting Melinjo seed bark using ethanol 96% with maceration method for 6 days. Activity test of Melnjo seed bark extract against Salmonella enteritidis using method of disc paper with a variation of the treatment of 25%, 50%, 75% and tetracycline positive control. The observed parameter is the measurement of the inhibited region Diameter (DDH) and the phytochemical test against Melinjo seed bark extract. The research results for the testing of the area Diameter of the hhibited region obtained the most effective concentration of 75% in the diameter of the area of the barrier of 10.3 mm and categorized with antimicrobial power levels of moderate sensitivity as well as can be used as natural preservatives in chicken meat. Phytochemical test results indicate the presence of compound flavonoids, tannins, saponins and triterpenoid.

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Hanif, Marwa Irfan, Delianis Pringgenies, and Gunawan Widi Santosa. "Potential Application of Consortium Microbe from Sea Cucumber Intestinal Symbiont as Preservatives for Vaname Shrimp." Indonesian Journal of Environmental Management and Sustainability 3, no. 3 (September 30, 2019): 106–11. http://dx.doi.org/10.26554/ijems.2019.3.3.93-99.

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Vaname shrimp is one of the most profitable export commodities in Indonesia. However, the shrimp meat undergoes rapid quality degradation when shipped without any preservatives. This is an issue since the preservatives commonly found on the market are formalin-based. This study aims to discover a natural preservative solution by utilizing microbes. The objective of the study is to discover natural preservatives made of symbiont microbe in sea cucumber's intestinal organ by antimicrobial activity screening. Sea cucumber samples were collected from Bandengan waters of Jepara. There are 3 symbiotic microbe form intestinal cucumber that can inhibit the growth from Bacillus cereus and Pseudomonas aeruginosa. These three microbes are Listeria sp., Staphylococcus sp., and Rothia sp. Consequently, tested microbial samples were prepared into a consortium microbe and were tested further as a preservative agent for shrimp with a positive control parameter (cooling). The observations conducted in this study include organoleptic properties, acidity, total colony, proximate test (protein, water, ash, fat, and carbohydrate contents), and Total Volatile Base-Nitrogen (TVBN). The results found 3 active isolates are synergic one to each other as a bacterial consortium. Acidity test of sample extract treatment measured a pH of 7.44, compared to the non-treatment result of 7.14. Organoleptic test results of the shrimp indicated that the shrimp was acceptable for consumption. Proximate test of the treatment did not show a significant difference compared to the positive control treatment. Total colony and TVBN test on treated samples resulted in 48 x 105 CFU/ml and 39.62 mgN% respectively, whereas a similar test on non-treatment sample showed 119 x 105 CFU/ml and 45.31 mgN% respectively. It was concluded that the extract of sea cucumber symbiont microbe consortium showed potency in preventing meat quality degradation in shrimp, although treatment by freezing still produces a better result.

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Dissertations / Theses on the topic "Meat preservatives"

Lee, Beom Jun. "Antioxidant Activity of Carnosine and Phytate: Application as Meat Preservatives." DigitalCommons@USU, 1998. https://digitalcommons.usu.edu/etd/5452.

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The antioxidant activity of carnosine and phytic acid was investigated using several model systems. Carnosine and phytic acid alone inhibited metal ion-catalyzed deoxyribose degradation. Carnosine strongly inhibited metal ion-catalyzed lipid peroxidation in liposomes and in ground beef homogenates. Phytic acid facilitated oxidation of Fe (II) to Fe (III), and it inhibited hemeprotein + H202-catalyzed lipid peroxidation in linoleic acid micelles. Antioxidant and color stabilizing effects of carnosine and phytate were investigated in a beef model system. Both compounds increased the rate of pH decline in pre-rigor beef muscle and stabilized fresh meat color by inhibiting metmyoglobin formation and lipid peroxidation in raw samples during storage at 4°C. Both compounds inhibited heme degradation and lipid peroxidation in cooked beef during storage at 4°C. Iron released from heme was strongly related to lipid peroxidation in cooked beef. Ascorbic acid inhibited metmyoglobin formation on the surface of ground beef patties but not in the bulk of the product. In contrast, camosine inhibited metmyoglobin formation and brown color development throughout the product. Carnosine increased cook yield and salt-soluble protein, but ascorbic acid had no effect on cook yield and decreased salt-soluble protein. Carnosine was more effective on inhibition of lipid peroxidation than was ascorbic acid. Phytate greatly enhanced water-holding capacity of raw and cooked meat in a dilute beef model system. Effects of 0.5% sodium phytate, sodium pyrophosphate, and sodium tripolyphosphate, along with 1% NaCl, on physicochemical properties of restructured raw and cooked beef were compared. In raw beef, the treatments with sodium phytate, sodium pyrophosphate, and sodium tripolyphosphate increased meat pH and salt-soluble protein level, and inhibited metmyoglobin formation and lipid peroxidation, compared to the control. In cooked beef, the treatments with sodium phytate, sodium pyrophosphate, and sodium tripolyphosphate increased bind strength, cooked yield, moisture level, and meat pH, and inhibited lipid peroxidation. The treatments with sodium pyrophosphate and sodium tripolyphosphate increased inorganic orthophosphate level in both raw and cooked beef, compared to sodium phytate and the control. These results indicate that carnosine and phytate can be used as meat preservatives for extending shelf-life and enhancing water-holding capacity of meat and meat products.

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Hsu, James Chun Hou Chemical Sciences &amp Engineering Faculty of Engineering UNSW. "Nitrate, nitrite and nitrosamine: contents and analyses in selected foods; effect of vitamin C supplementation on N-nitrosodimethylamine formation in humans; and an investigation of natural alternatives to nitrites as preservatives in cured meat products." Awarded By:University of New South Wales. Chemical Sciences & Engineering, 2009. http://handle.unsw.edu.au/1959.4/43740.

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Dietary nitrite intake has been implicated in numerous gastrointestinal cancers in humans due to the formation of a group of carcinogens called N-nitroso compounds. The need to estimate their intake is vital in establishing at risk population and to monitor and perhaps one day manage their dietary intake. This is the first study to estimate nitrate and nitrite in selected vegetables, cured and fresh meat in Australian food supply using ion-paired reversed-phased HPLC. Nitrite content in meat products analysed ranged from 0 to 83.9 mg/kg in medallion beef and Frankfurt, respectively; nitrate content ranged from 18.7 mg/kg in minced beef to 142.5 mg/kg in salami. The nitrite content was below the maximum limit set by the Food Standards Australia and New Zealand. Nitrate content in selected vegetables ranged from 123 to 4850 mg/kg in Iceberg lettuce and English spinach, respectively; only minimal nitrite at 20 mg/kg was present in Gai choy, which was most likely due to bacterial contamination during storage. Based on the food consumption pattern of Australians, the dietary nitrite and nitrate intake from bacon were 1.51 and 3.42 mg per capita per day, which was below the Adequate Daily Intake set by the European Union Scientific Committee for food in 1995. Taking into considerations of oral nitrate reduction to nitrite and the endogenous nitrate formation, the upper extreme of dietary nitrite and nitrate intake in Australians were 44 and 2.4 times over the ADI, respectively. However, this does not take into effect of other dietary promoters and inhibitors. Eighteen healthy human volunteers were put on a low nitrate, nitrite and antioxidant diet for three days during which they were fed one serving of cured meat with and without 500 mg of vitamin C. Using GC-MS, N-nitrosodimethylamine was not detected in the urine before or after vitamin C supplementation, suggested that a diet low on nitrate and nitrite cannot produce NDMA and thus may reduce the risk of developing gastrointestinal cancers. Different extraction methods and combination of herbs and spices were demonstrated in vitro to show inhibition against B. cereus, Escherichia coli, Listeria monocytogenes, Salmonella Enteritidis and Staphylococcus aureus. In addition, autoclaved turmeric powder at 0.3 % (w/v), hot water extracted turmeric with ginger at 0.5 % and rosemary at 1.0 % showed growth inhibition against Clostridium sporogenes, which was used as a surrogate for Clostridium botulinum. The use of these combinations of herbs and spices may replace or at least reduce the use of nitrite as a preservative in cured meat products to prevent botulism and reduce dietary nitrite intake.

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Ré, Ana de Almeida. "Aplicação de infusões de ervas aromáticas para substituição de aditivos químicos num modelo de carne fermentado." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2020. http://hdl.handle.net/10400.5/20364.

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Dissertação de Mestrado Integrado em Medicina Veterinária
Atualmente, existe uma procura crescente por conservantes naturais, sobretudo de origem vegetal, para reduzir o conteúdo de nitrito e/ou nitrato (aditivos químicos) em produtos curados à base de carne. Com este trabalho pretendeu-se estudar formas de substituir o uso destes aditivos químicos por infusões de quatro ervas aromáticas (Manjericão Rubra, Tomilho Limão, Orégãos vulgar e Sálvia Ananás), como fonte natural de nitrato, avaliando a evolução da microbiota tecnológica, características físico-químicas e sensoriais (baseado numa escala Just about right), num modelo cárneo armazenado em refrigeração durante quatro dias. Foram realizadas seis formulações, com diferentes concentrações de nitrato de sódio (mg) por quilograma de produto cárneo, correspondentes a: (C) Controlo com 0 ppm; (T1) Manjericão rubra com 70 ppm; (T2) Tomilho limão com 70 ppm; (T3) Manjericão rubra com 100 ppm; (T4) Sálvia ananás com 100 ppm; (T5) Orégãos com 100 ppm. Os modelos cárneos foram analisados realizando-se contagens de Aeróbios totais a 30 ºC, Enterobacteriaceae, Bactérias Ácido Lácticas (BAL) e Staphylococcus coagulase negativa (SCN). Foram ainda determinados os teores de nitratos, nitritos, cloretos, a cor e o pH. As infusões com sálvia ananás mostraram ter um maior conteúdo de nitrato (63.124 mg/100ml) em comparação com infusões de tomilho limão e orégãos. O modelo cárneo T4 apresentou uma maior quantidade de nitratos (média 16.91 mg/kg). Este produto modelo após um período de 2 para 4 dias de armazenamento a 4 ºC, apresentou valores de nitrito de 3.93 mg/kg, onde se observou que a cor após cozedura teve um aumento da coordenada a* no dia 4, demonstrando uma cor mais rosada/avermelhada, indicativo do desenvolvimento do nitrosohemocromogénio. Além disso na caracterização sensorial do produto modelo não se notou nenhum aroma a ervas ou especiarias, exibindo sabores e cheiros neutros. Estes resultados indicam que os ingredientes naturais, como a infusão de sálvia ananás, podem ser possivelmente utilizados como alternativa a aditivos químicos na cura tradicional. Contudo, é necessária mais investigação para avaliar o impacto sensorial e microbiológico deste ingrediente quando utilizado em produtos curados à base de carne com novas formulações e com a adição de novos condimentos.
ABSTRACT - Application of aromatic plants infusions to replace chemical additives in a fermented meat model - Currently, there is an increasing demand for natural preservatives, mainly of vegetable origin, to reduce the content of nitrite and/or nitrate (chemical additives) in cured meat products. This work aimed to study ways to replace the use of these chemical additives by infusions of four aromatic plants (Red Basil, Lemon Thyme, Common Oregano and Pineapple Sage), as a natural source of nitrate, evaluating the evolution of technological microbiota, physical-chemical and sensory characteristics (based on a Just about right scale), in a meat model stored in refrigeration for four days. Six formulations were performed, with different concentrations of sodium nitrate (mg) per kilogram of meat product, corresponding to (C) 0 ppm control; (T1) 70 ppm red basil; (T2) 70 ppm lemon thyme; (T3) 100 ppm red basil; (T4) 100 ppm pineapple sage; (T5) 100 ppm common oregano. The meat models were analysed by performing total Aerobic counts at 30 ºC, Enterobacteriaceae, Lactic Acid Bacteria (BAL) and Staphylococcus coagulase negative (SCN). The levels of nitrates, nitrites, chlorides, colour and pH were also determined. Pineapple Sage infusions showed a higher nitrate content (63,124 mg/100ml) compared to lemon thyme and common oregano infusions. The T4 meat model showed a higher nitrate content (mean 16.91 mg/kg). This model product after a period of 2 to 4 days of storage at 4 ºC, showed nitrite values of 3.93 mg/kg, where it was observed that the colour after cooking had an increase of the a* coordinate on day 4, showing a pinker/redder colour, indicative of the development of nitrosohemochromogen. In addition, the sensory characterization of the model product did not show any herbs or spices aroma, presenting neutral flavours and smells. These results indicate that natural ingredients, such as pineapple sage infusion, can possibly be used as an alternative to chemical additives in traditional curing. However, further research is needed to assess the sensory and microbiological impact of this ingredient when used in cured meat products with new formulations and the addition of new condiments.
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Cardo, Miguel José Sardinha de Oliveira. "Study of OCDD, 1,2,3,4,6,7,8–HPCDD, 1,2,3,6,7,8-HXCDD and 1,2,3,7,8-PECDD congeners of dioxin absorption in poultry." Doctoral thesis, Universidade de Lisboa, Faculdade de Medicina veterinária, 2017. http://hdl.handle.net/10400.5/14721.

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Tese de Doutoramento em Ciências Veterinárias na Especialidade de Segurança Alimentar
This thesis concerns a study which has integrated four main lines of investigation converging to a main goal – to contribute to the risk management of food crisis resulting from the contamination of the poultry chain with dioxins. Specifically, it includes: the development of a suitable analytical methodology to detect and quantify dioxins congeners in wood matrix; a study of the contaminant of biocides used for industrial wood treatments, the analyses of the pathway on how the contaminations are maintained and transferred throughout the poultry production chain in terms of level of contamination and respective chemical speciation and also depletion of the dioxins from poultry during production. The study of the dioxin contamination of different industrial wood preservatives, allowed to establish a clear correlation with the contamination profile of poultry and the previous contamination profile incidents found in wood shavings used as poultry litter. The study of the analytical methodology for wood shavings, adapted from the 1613B EPA method, showed recovery rates of labelled compounds ranging between 71.3% and 86.3%. These rates are considered acceptable, considering the reference method and also the criteria stated in the European Union legislation, for both food and feed. The study of contamination fingerprint along the poultry chain, allows to establish the relationship with the wood shavings, identified as the source of the dioxins. In muscle samples of poultry, the average concentration of OCDD was about 50% lower when compared to the profile of the wood shaving samples. On the other hand, the average relative concentration of 1,2,3,7,8-PeCDD, 1,2,3,6,7,8-HxCDD and 1,2,3,4,6,7,8-HpCDD in poultry muscle samples was 50% higher when compared to the litters. These findings suggest the existence of a transformation in vivo of the most chlorinated congeners. The study of depletion of dioxins in a holding of ducks presented an average daily depletion rate ranging between 1.43% and 4.35%, showing a clear reduction of contamination after the removal of the source of contamination. The depletion rates are factors that must be taken in consideration to assess risk and, indirectly, helpful to manage risk of dioxins in food.
RESUMO - Os trabalhos experimentais que integram esta tese tiveram como objetivo principal, a integração de quatro linhas de investigação tendo em vista a obtenção de conhecimentos capazes de contribuir para uma caracterização fundamentada do risco e a subsequente gestão de risco nas crises alimentares resultantes da contaminação da cadeia avícola com dioxinas. Os dados utilizados no desenvolvimento deste trabalho foram recolhidos na sequência de três incidentes de contaminação da cadeia avícola com dioxinas, ocorridos em 2006, 2011e 2016 em Portugal e serviram de base para a realização de uma análise forense para encontrar a fonte de contaminação. Estes trabalhos permitiram identificar claramente, em cenário real, a fonte da contaminação das aves nos incidentes ocorridos em Portugal em 2006, 2011 e 2016, tendo sido possível estabelecer uma clara relação das aparas de madeira como sendo o veículo ambiental das dioxinas. Esta conclusão é baseada na consistência dos resultados obtidos em todos os materiais testados que foram considerados potenciais fontes de contaminação, bem como, pela análise dos perfis da concentração relativa, “impressão digital”, dos 17 congéneres de dioxinas. Pode afirmar-se que as fontes incomuns de contaminação da cadeia alimentar por dioxinas devem ser sempre colocadas em perspetiva quando o incidente não é afiliado nas fontes mais comuns, como a dieta (rações e água). Nesse contexto, procedeu-se ao desenvolvimento de uma metodologia analítica especialmente adaptada à deteção e quantificação de congéneres de dioxinas em matrizes lenhosas (madeira); ao estudo das contaminações com estes compostos tóxicos no setor do tratamento industrial das madeiras e à avaliação da forma como as referidas contaminações são mantidas e transferidas ao longo da cadeia avícola, quer em termos quantitativos, quer quanto à respectiva especiação química e ainda à forma como é feita a depleção destes contaminantes do organismo em aves de capoeira. [...]
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Santana, Antônio Thiago Matos Carvalho. "Resíduo de cebola (Allium cepa L.) como conservante natural em carne." Universidade de São Paulo, 2014. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-03022015-163318/.

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A produção de resíduos pelas indústrias alimentícias têm se tornado um problema ambiental. Esses subprodutos sem o devido descarte se acumulam no meio ambiente causando poluição que leva a contaminações que podem provocar danos ao organismo humano. A sustentabilidade deve ser prioritária para o setor de processamento alimentício, realizando o aproveitamento de qualquer despejo industrial que possa se transformar em foco de contaminação ambiental. A cebola (Allium cepa L.) é um dos vegetais mais consumidos mundialmente, e em consequência disso, seu processamento gera uma grande quantidade de resíduos. A casca desse alimento apresenta teores consideráveis de flavonoides, compostos bioativos de elevada capacidade antioxidante. A transformação desse resíduo em um produto de fácil utilização e que possa agregar valor à matrizes alimentares torna-se uma alternativa para utilização desse resíduo que até então não apresenta um aproveitamento valioso para o setor alimentício. Três variedades de casca de cebola foram processadas na forma de pós e analisadas quanto a sua composição química e quanto à sua ação antioxidante. O produto elaborado que apresentou maior capacidade antioxidante foi o pó de casca de cebola roxa que em seguida foi adicionado ao produto cárneo de frango para avaliar seu potencial frente à oxidação lipídica. Houve o controle na estabilidade oxidativa do produto, porém a adição do conservante natural alterou os parâmetros de cor das almôndegas de frango, tornando mais escura a coloração do produto. Diante do exposto, a elaboração do produto a partir do resíduo da cebola pode se constituir em uma alternativa viável aos produtos sintéticos utilizados para fins da conservação em produtos cárneos uma vez que mostrou-se um potencial antioxidante.
Waste production by food industries have become a serious environmental problem. These by-products without proper disposal may accumulate in the environment causing pollution or contamination that may cause damage to the human body. Sustainability should be a priority in processing food sector, realizing use of any industrial dump it can become the focus of environmental contamination. The onion (Allium cepa l.) is one of the most consumed vegetable worldwide, and as a consequence, its processing generates a large amount of waste. The peel of this food has considerable amounts of flavonoids, bioactive compounds of high antioxidant capacity. The transformation of this waste in an easy-to-use product that can add value to food matrices becomes an alternative to the use of this waste that does not present a valuable use for the food industry. Three varieties of onion peel were processed as into powders and their chemical composition, mainly antioxidant activity were analysed. In the present study, the elaborated product that showed the highest antioxidant capacity was the purple onion peel powder which was added to the meat product processed chicken to assess its potential against lipid oxidation. There was the fat decay control of the product, however the addition of natural preservative caused differences in the color parameters of chicken meatballs, making the darker the color of the product. Therefore, the elaboration of a product from the onion waste was a viable alternative to synthetic products used for conservation purposes in meat products and proved to be a potential antioxidant.

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Nunes, Tatiana Pacheco. "Efeito da pré-cura na estabilidade microbiológica de carne mecanicamente separada e elaboração de um produto reestruturado com filés de peito de galinhas de descarte." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-20102003-161041/.

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Os peitos de galinhas matrizes pesadas de corte, poedeiras comerciais brancas e frangos foram desossados manualmente, com o objetivo de avaliar e comparar as propriedades tecnológicas capacidade de retenção de água e de emulsificação bem como pH e composição centesimal, além de elaborar e avaliar sensorialmente um produto reestruturado empanado, tipo nugget. Os resultados das análises indicaram que não houve diferença significativa entre as carnes analisadas, nem entre produtos processados, implicando utilização regular desse tipo de matéria-prima na indústria de alimentos. O restante das carcaças das galinhas foi utilizado para extração de carne mecanicamente separada (CMS) para avaliação da estabilidade microbiológica. As CMSs foram submetidas a dois tratamentos: I) com 150ppm de nitrito, embaladas em saco de polietileno; e II) com 150ppm de nitrito e 500ppm de eritorbato, embaladas em saco de polietileno. Como controle, as amostras de CMS foram apenas acondicionadas em sacos de polietileno. Todas as embalagens foram estocadas e congeladas a 18ºC por 99 dias. Os resultados da análise de caracterização microbiológica indicaram que tanto as amostras de CMS de galinha matriz quanto de galinha poedeira atenderam os padrões de contagem requeridos pela legislação Brasileira. A avaliação da estabilidade microbiológica das CMSs no primeiro e no último dia para mesófilos, Escherichia coli, Staphylococcus aureus, Clostridium perfringens e Pseudomonas, bem como as análises quinzenais de microrganismos psicrotróficos, indicaram que não houve uma redução significativa nas contagens, independentemente do tratamento aplicado. Não foi detectada Salmonella em nenhuma das amostras analisadas. Tais resultados apontaram o tempo de estocagem como o principal fator na redução da carga bacteriana.
The breasts of heavy fowls, white commercial egg-layers and chickens were manually deboned in order to evaluate and compare technological propertieswater hold and emulsifying capacityand pH and centesimal composition, as well as to prepare and assess a restructured coated product. The results of the analyses indicated that there was not a significant difference between the meats analyzed, nor among the processed products, implying the regular use of such meat in the food industry. The remaining parts of the hens carcasses were mechanically deboned for the evaluation of microbiological stability. The mechanically deboned meat (MDM) was submitted to two treatments: I) 150ppm of nitrite, packed in polyethylene bags; II) 150ppm of nitrite and 500ppm of erythorbate, packed in polyethylene bags. The control meats were just packed in polyethylene bags. All samples were frozen-stored at 18ºC for 99 days. The results of microbiological characterization indicated that both samples from heavy fowls and egg-layers were in accordance with the Brazilian legislation. MDM microbiological stability evaluation on the first and last days for fecal coliforms, mesophiles, Staphylococcus aureus, Clostridium perfringens and Pseudomonas, as well as the analyses carried out every fifteen days for psychrotrophics bacteria indicated that there was not a significant reduction in the presence of the above, irrespective of the treatment applied. Salmonella was not detected in any of the samples. Such results indicated that freezing storage period was the main factor responsible for the reduction of the bacterial count in MDM.

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Garcia, Marcelle Oliveira. "Atividade antimicrobiana de extratos e óleos essenciais de araçá (Psidium cattleianum S.) e pitanga (Eugenia uniflora L.) sobre patógenos de origem alimentar." Universidade Federal de Pelotas, 2018. http://guaiaca.ufpel.edu.br:8080/handle/prefix/4120.

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As doenças transmitidas por alimentos são um grande problema de saúde pública. Nos últimos anos, estudos têm sido realizados com frutas nativas do Brasil e direcionados à descoberta de novos agentes antimicrobianos, provenientes de plantas, para que possam ser utilizados como antimicrobianos naturais por apresentarem compostos bioativos na sua composição. O objetivo deste estudo foi caracterizar quimicamente, avaliar e comparar a atividade antimicrobiana de óleos essenciais e extratos metanólicos de Psidium cattleianum S. (araçá) e Eugenia uniflora L. (pitanga) contra cepas padrão e isolados provenientes de alimentos cárneos de Staphylococcus aureus, Escherichia coli, Salmonella spp. e Listeria monocytogenes. Através da cromatografia gasosa acoplada a espectrofotometria realizada para os óleos essenciais foi identificado 21 compostos para P. cattleianum S., sendo o beta-cariofileno (20,40%) o principal e 14 constituintes para E. uniflora L. com o elixeno (24,47%) como majoritário. Já na caracterização química dos extratos utilizando cromatografia por HPLC-UV encontraram como ácidos fenólicos 2,95mg.g- 1 de ácido gálico (E. uniflora L.) e 2,08mg.g-1 de ácido cafeico (P. cattleianum S.). Na determinação de compostos fenólicos totais, os resultados mostraram 1,72mg.g-1 de fenóis totais para o extrato de E. uniflora L. e 7,1mg.g-1 para P. cattleianum S.. A análise do perfil de sensibilidade das cepas e isolados mostrou que os isolados e cepa padrão de Salmonella apresentaram 100% de sensibilidade a pelo menos 4 antimicrobianos (estreptomicina, gentamicina, norfloxacina e levofloxacina), os isolados e a cepa padrão de S. aureus apresentaram 100% de sensibilidade frente a norfloxacina, ciprofloxacina e gentamicina; a cepa padrão e os isolados de E. coli foram sensíveis a onze dos dezesseis antimicrobianos avaliados; e a cepa e os isolados de Listeria apresentaram 100% de sensibilidade a cloranfenicol, gentamicina, trimetoprima e levofloxacina. Foram realizadas análises microbiológicas: potencial antimicrobiano, concentração inibitória mínima (CIM) e concentração bactericida mínima (CBM), sendo que nos testes o óleo essencial de E. uniflora L. foi utilizado em concentrações variando entre 270mg.mL-1 a 1,6mg.mL- 1, P. cattleianum entre 291,3mg.mL-1 a 1,7mg.mL-1. Já para os extratos, o extrato metanólico de E. uniflora L. variando entre 251,7mg.mL-1 a 1,5mg.mL-1 e o de P. cattleianum S. entre 244,4mg.mL-1 a 1,4mg.mL-1. Os resultados mostraram que as concentrações de CIM de 107,8mg.mL-1 para o extrato de E. uniflora L., de 244,4mg.mL-1 para o extrato de P. cattleianum S., 291,3 mg.mL-1 para o óleo essencial de P. cattleianum S. e 54 mg.mL-1 para o óleo de E. uniflora L. foram as concentrações que garantiram a inibição de todos os micro-organismos testados. O óleo essencial de E. uniflora L. foi o mais eficaz para inibir o crescimento de bactérias de importância alimentar, pois apresentou a concentração de 54mg.mL-1 como a menor concentração suficiente para inibir todas as bactérias testadas e 270mg.mL-1 para eliminá-las
Foodborne diseases are a major public health problem. In the last years, studies have been carried out with Brazilian native fruits and directed to the discovery of new antimicrobial agents from plants, so that they can be used as natural antimicrobials because they present bioactive compounds in their composition. The objective of this study was to characterize chemically, evaluate and compare the antimicrobial activity of essential oils and methanolic extracts of Psidium cattleianum S. (araçá) and Eugenia uniflora L. (pitanga) against standard strains and isolated strains of Staphylococcus aureus, Escherichia coli, Salmonella spp. and Listeria monocytogenes. Gas chromatography coupled to spectrophotometry was performed for the essential oils 21 compounds were identified for P. cattleianum S., with betacaryophyllene (20,40%) being the main constituent and 14 constituents for E. uniflora L., with elixene (24,47%) as the majority. In the chemical characterization of the extracts using HPLC-UV chromatography, were found as phenolic acids, 2.95 mg.g-1 of gallic acid (E. uniflora L.) and 2.08 mg.g-1 of caffeic acid (P. cattleianum S.). In the determination of total phenolic compounds, the results showed 1.72mg.g-1 of total phenols for the extract of E. uniflora L. and 7.1mg.g-1 for P. cattleianum S.. Analysis of the sensitivity profile of strains and isolates showed that the isolates and standard strain of Salmonella showed 100% sensitivity to at least 4 antimicrobials (streptomycin, gentamicin, norfloxacin and levofloxacin), the isolates and the standard strain of S. aureus presented 100% sensitivity to norfloxacin, ciprofloxacin and gentamicin; the standard strain and E. coli isolates were sensitive to eleven of the sixteen antimicrobials evaluated; and the strain and Listeria isolates showed 100% sensitivity to chloramphenicol, gentamicin, trimethoprim and levofloxacin. Microbiological analyzes were performed: antimicrobial potential, minimum inhibitory concentration (MIC) and minimal bactericidal concentration (MBC), and in the tests the essential oil of E. uniflora L. was used in concentrations varying between 270mg.mL-1 to 1.6mg.mL -1, P. cattleianum S. from 291.3mg.mL-1 to 1.7mg.mL-1. For the extracts, the methanolic extract of E. uniflora L. ranging from 251.7mg.mL-1 to 1.5mg.mL-1 and P. cattleianum S. from 244.4mg.mL-1 to 1, 4mg.mL-1. The results showed that MIC concentrations of 107.8mg.mL-1 for the extract of E. uniflora L., 244.4mg.mL-1 for extract of P. cattleianum S., 291.3mg.mL-1 for P. cattleianum S. essential oil and 54mg.mL-1 for E. uniflora L. oil were the concentrations that ensured the inhibition of all tested microorganisms. The essential oil of E. uniflora L. was the most effective to inhibit the growth of food-grade bacteria, as it presented the concentration of 54mg.mL-1 as the lowest concentration sufficient to inhibit all the bacteria tested and 270mg.mL-1 to eliminate them.

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Books on the topic "Meat preservatives"

Gill, C. O. Assessment of the preservative capabilities of storage and distribution processes. Ottawa: Research Branch, Agriculture Canada, 1993.

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Kennedy, Thomas C. Quakers. Oxford University Press, 2017. http://dx.doi.org/10.1093/oso/9780199683710.003.0004.

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Unitarianism and Presbyterian Dissent had a complex relationship in the nineteenth century. Neither English Unitarians nor their Presbyterian cousins grew much if at all in the nineteenth century, but elsewhere in the United Kingdom the picture was different. While Unitarians failed to prosper, Presbyterian Dissenting numbers held up in Wales and Ireland and increased in Scotland thanks to the Disruption of the Church of Scotland. Unitarians were never sure whether they would benefit from demarcating themselves from Presbyterians as a denomination. Though they formed the British and Foreign Unitarian Association, its critics preferred to style themselves ‘English Presbyterians’ and Presbyterian identities could be just as confused. In later nineteenth-century Scotland and Ireland, splinter Presbyterian churches eventually came together; in England, it took time before Presbyterians disentangled themselves from Scots to call themselves the Presbyterian Church of England. While Unitarians were tepid about foreign missions, preferring to seek allies in other confessions and religions rather than converts, Presbyterians eagerly spread their church structures in India and China and also felt called to convert Jews. Missions offered Presbyterian women a route to ministry which might otherwise have been denied them. Unitarians liked to think that what was distinctive in their theology was championship of a purified Bible, even though other Christians attacked them as a heterodox bunch of sceptics. Yet their openness to the German higher criticism of the New Testament caused them problems. Some Unitarians exposed to it, such as James Martineau, drifted into reverent scepticism about the historical Jesus, but they were checkmated by inveterate conservatives such as Robert Spears. Presbyterians saw their adherence to the Westminster Confession as a preservative against such disputes, yet the Confession was increasingly interpreted in ways that left latitude for higher criticism. Unitarians started the nineteenth century as radical subversives of a Trinitarian and Tory establishment and were also political leaders of Dissent. They forfeited that leadership over time, but also developed a sophisticated, interventionist attitude to the state, with leaders such as H.W. Crosskey and Joseph Chamberlain championing municipal socialism, while William Shaen and others were staunch defenders of women’s rights and advocates of female emancipation. Their covenanting roots meant that many Presbyterians were at best ‘quasi-Dissenters’, who were slower to embrace religious voluntaryism than many other evangelical Dissenters. Both Unitarians and Presbyterians anguished about how to reconcile industrial, urban capital with the gospel. Wealthy Unitarians from William Roscoe to Henry Tate invested heavily in art galleries and mechanics institutes for the people but were disappointed by the results. By the later nineteenth century they turned to more direct forms of social reform, such as domestic missions and temperance. Scottish Presbyterians also realized the importance of remoulding the urban fabric, with James Begg urging the need to tackle poor housing. Yet neither these initiatives nor the countervailing embrace of revivalism banished fears that Presbyterians were losing their grip on urban Britain. Only in Ireland, where Home Rule partially united the Protestant community in fears for its survival, did divisions of space and class seem a less pressing concern.

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Book chapters on the topic "Meat preservatives"

Surendran Nair, Meera, Divek V. T. Nair, Anup Kollanoor Johny, and Kumar Venkitanarayanan. "Use of food preservatives and additives in meat and their detection techniques." In Meat Quality Analysis, 187–213. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-12-819233-7.00012-4.

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Pal, Jag, Om Pravesh Kumar Ravi, Sangeeta Kumari, and Akhilesh Kumar Singh. "Preservation of Seafoods by Hurdle Technology." In Meat and Nutrition. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.95900.

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Fish and seafoods are a highly perishable product due to the biochemical composition and the high microbial load on the skin and gills of fish. The natural microflora that is more adopted to low temperatures results in lower thermal bacterial shock at the storage temperature. The development of new fish processing techniques is required because the demand for fish or seafood with minimum changes in sensory Biochemical and nutritional quality. This has led to the advent of hurdle technology in the field of seafood technology. Hurdle technology is the combined use of several preservation methods to make a product shelf-stable, to improve quality and to provide additional safety. This technology is used in many countries of the world, including India. The factors used for food preservation is called as hurdles. A combination of hurdle such as high temperature, refrigeration, irradiation, drying and smoking etc. are applied to eliminate the growth of microorganism. The application of several hurdle may reduce the rate of fish spoilage caused by spoilage microbe. The objective of this book chapters is focus on the preservative effect of hurdles technology on the quality and shelf-life fish and fishery products with recent, combined updated information.

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Chivandi, Eliton, Rachael Dangarembizi, Trevor T. Nyakudya, and Kennedy H. Erlwanger. "Use of Essential Oils as a Preservative of Meat." In Essential Oils in Food Preservation, Flavor and Safety, 85–91. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-12-416641-7.00008-0.

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Bossardi Dias, Kelly, and Ricardo Marques Barreiros. "Preservative Treatments on Wood and Their Effects on Metal Fasteners." In Engineered Wood Products for Construction [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.98467.

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Wood as a building material has characteristics that make it attractive environmentally compared to other materials. It is an economic, historical and sustainable material. Many species of wood are naturally resistant to the action of the organisms that degrade them. However, species with this natural resistance are unable to meet the demand for wood and wood-based products, which have been growing year by year. The scarcity of species resistant to biological degradation forced man to use other less durable species, mainly of rapid growth, from reforestation, such as some species of Eucalyptus and Pinus. These species have moderate or no resistance to attack by biological agents and require preservative treatments. And to increase the life span of these fast-growing woods, protecting them from fungi, insects and other xylophagous organisms, several preservative agents are used, these compounds being highly toxic to these biodeteriorating organisms. It is known that the effectiveness of traditional wood preservation systems is due to the biocidal effect of the products used, however, they pollute the environment. Thus, there is an increasing need to develop effective preservative chemicals, non-toxic to humans and the environment.

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Gill, Alexander O., and Colin O. Gill. "Preservative packaging for fresh meats, poultry, and fin fish." In Innovations in Food Packaging, 204–26. Elsevier, 2005. http://dx.doi.org/10.1016/b978-012311632-1/50045-0.

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Kelly, Alan. "For My Next Trick." In Molecules, Microbes, and Meals. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780190687694.003.0015.

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Compared with some of the processes we have discussed so far, like heating or cooling, drying is one we might think less of in a kitchen context and consider to be more a large-scale industrial process. However, when we look around a kitchen we find a lot of products of such activity, in terms of containers of powders like salt, sugar, spices, milk powder, soups, flavorings, flour, and much more, as illustrated in Figure 12.1. These have enormous advantages of long life, not needing to be kept in the fridge, taking up relatively little space, and providing a neat and concentrated source of whatever flavor or other character we wish to add to a dish. The key consideration is that whichever powder we use will behave in a convenient way when we come to use it, dissolving in water or other meal bases easily and reliably. We also routinely remove water from food in the kitchen, perhaps not by having a mini—spray dryer on the counter (at least not in most kitchens), but by removing a lid from a pot to allow some water to be driven off in the form of steam. We also essentially remove water from food more subtly, for example, by adding sugar to a jam recipe, which does not remove the water as such, but rather renders it less available for undesirable things like supporting microbial growth, thereby achieving many of the stabilizing and preservative benefits of actual drying without the drying. Removing water from food greatly improves the stability of food products and, by inhibiting the actions of microorganisms, increases its safety. As a result, drying of food, wholly or partially, has been practiced for centuries as a way to make food more stable. Not only does removing water from food add major hurdles in terms of stability and safety, but it adds an enormous bonus feature of convenience. To illustrate this clearly, I always think of what life would be like if we had to buy all our coffee in liquid form, and no dried (or highly concentrated pod) versions existed.

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"TABLE 3 Major Commercial Fermentation Conditions for Cereal Foods Fermentation conditions Bread Beer Whiskey Soy sauce Miso Main starters Baker's yeast Brewer's yeast Distillery yeast Molds Molds (Saccharomyces (Saccharomyces (Saccharomyces (Aspergillus spp.) (Aspergillus spp.) cerevisiae) cerevisiae) cerevisiae) Saccharomyces rouxii Lactic acid bacteria Lactobacillus delbrueckii Cereals Milled wheat Barley (malted) Corn Soybeans (defatted) Rice Milled rye Sorghum Rye (malted or not) Wheat Barley Minor: Minor: Barley (malted) Minor: Soybeans Barley (malted) Corn Wheat Barley flour Wheat (malted) Rice Wheat Other ingredients Water Water Water Water Salt Salt Hops Salt Hot pepper Sugar Adjuncts Fat (corn syrup, sugar Emulsifiers or starch) Dough strengtheners Preservatives Enzymes Fermentation 1-6h2-10 days 2-3 days (Koji: 3 days at 30°C) (Koji: 2 days at 30°C) conditions 20-42°C 3-24°C 32-35°C 3-12 months 2 days to 1 year Aging: Aging: 15-30°C 30-50°C 3 days-1 month 2-3 years or more 0-13°C 21-30°C baker's yeast is probably the most common of these microorganisms that may be a problem are bacteria (usual-starters; it is commercially produced in liquid, paste (com-ly spore-forming or lactic acid bacteria, especially in some pressed), or dry form. Recently, commercial lactic acid yeast fermentations), wild yeasts, and molds. bacteria starters have been introduced for cereal fermenta-Several spore-forming bacteria (e.g., Bacillus spp.) may tions, but this application is less frequent than their regular produce amylases and degrade hydrated starchy materials. use in dairy or meat fermentations. A close control of the In bread, heat-tolerant spores of Bacillus subtilis (formerly performance of commercial starters is important, since it Bacillus mesentericus) survive the baking process; after a has a major effect on the final products. few days in bread, they produce a spoilage called ropiness, characterized by yellow spots on crumb, putrid pineapple aroma, and stringiness when breaking a piece of bread. The spores of these species, when contaminating flour, may Considering the diversity of the microbial flora that may cause a major problem in bakeries since they are highly re-be present in cereals to be fermented, undesirable microor-sistant in the environment and difficult to eliminate. How-ganisms are likely to be part of this flora and may produce ever, these bacterial infections have become rare in recent problems in the main fermentation process with subse-years, presumably due to improved sanitation. In beer, un-quent adverse effects on the final product. Nowadays these desirable microbial contamination is exhibited by viscosity, problems are lessened by good sanitary practices. Sources appearance, as well as aroma and flavor problems. of these organisms may be the cereals themselves, soil, as Microbial pathogens are usually not a problem for fer-well as any particular ingredient, surface contamination, mented cereals because of the inhibition brought about by and unsanitary handling. acids and ethanol generated by fermenting organisms. A Table 4 summarizes microbial problems likely to occur large proportion of fermented cereals are also eaten shortly during major cereal fermentations. In general, undesirable after complete cooking. However, the biggest problem." In Handbook of Cereal Science and Technology, Revised and Expanded, 765–70. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-81.

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"Lusas high as 100°C (212°F). The temperature of soybeans must 25% in the confectionery type. At an ERH of 70% and not exceed 76°C, since discoloration and protein denatura-25°C, the former contains 9.6% moisture and the latter tion will occur [47]. Seed going into storage should not be 13.6% moisture; at 60°C moisture the contents are 8.1 and heat damaged so it will not respire or germinate. 10.9%, respectively [61]. Drying is energy-intensive. Reasonably efficient com-The general practice is to dry seeds to about 75% RH mercial dryers require 830-890 cal/kg (1500-1600 Btu/lb for interim storage, but some oil mill supervisors prefer of moisture removed) [59]. 65% RH for long-term (12 months) storage, especially in The prime factor to be controlled in stabilizing seeds is colder climates. Table 9 shows the maximum moisture lev-relative humidity (%RH), which is the weight of moisture els considered safe for selected oilseeds [62]. Antimicro-per unit weight of air in the atmosphere surrounding the bial preservatives are commonly used in prepared feeds, seed compared to the maximum weight possible (satura-especially during high-humidity summer months, and tion) at that temperature expressed as a percentage. The some farmers preserve high—moisture-content cereals and term equilibrium relative humidity (ERH) simply means oilseeds with propionic acid for feed use. The oilseed RH in the adjacent air after allowing sufficient time for crushing trade does not accept treated seed. moisture in the seed to equilibrate with the air, and can be Relationships between RH and equilibrated moisture determined by analyzing the head space in a sealed equili-content are shown for soybeans in Table 10 [63]. Levels to brated container. Another allied term is water activity, Av„, which soybeans will equilibrate, in various temperatures which is ERH expressed as a decimal rather than a per-and RHs of the surrounding air, are shown in Figure 3 [64]. centage. Direct-reading instruments are available for Relationships between temperature, moisture content, and measuring RH, ERH, and A. Manual methods for deter-allowable storage time of soybeans are shown in Figure 4 mining RH include the use of a sling psychrometer to ob-[64]. tain "wet bulb" and "dry bulb" temperatures and reference to relative humidity charts. Unfortunately, many people 5. Storage still prefer to relate seed stability to percent moisture con-Designs of storage (Fig. 2C) facilities are dictated by needs tent—a far less meaningful measurement. for aeration of seed and its angle of repose—the minimum Bacteria and yeasts have much higher ERH require-angle in degrees at which a pile maintains its slope [65]. ments for growth than molds (fungi). Table 8 shows that This sometimes is reflected in the pitch of conical roofs on some fungi will grow at any of the relative humidity ranges storage bins. Similarly, downspouts and the conical bot-shown, although few toxin-producing fungi grow at below toms of bins must have pitches steeper than the angle of 75% RH [60]. repose for the respective seed or meal to flow smoothly. During equilibration, available water from the seed and Higher moisture and oil contents increase the angles of re-atmosphere is attracted to the water-absorbing seed com-pose. Angles of repose and bulk densities of some major ponents but not to the oil. Thus, high-oil-content seeds oilseeds and products are presented in Table 11. (peanut, sunflower seed, and rapeseed/canola) must be Readily flowing seeds typically are stored in vertical-dried to lower moisture levels for safe storage than lower-walled silos. In contrast, undelinted cottonseed from the gin oil-content seeds like soybeans. For example, oil-type sun-is stored on cement floors in piles whose shape is dictated flower seeds contain about 42% oil, compared to about by its angle of repose. In areas with wet falls, winters, and TABLE 8 Equilibrium Moisture Contents of Common Grains, Oilseeds, and Feed Ingredients at 65-90% Relative Humidity (25°C) and Fungi Likely to Be Encountered Equilibrium moisture contents (%) Relative Starchy cereal seeds, humidity debated oilseed Peanut, sunflower (%) meals, alfalfa pellets Soybean seed, Rapeseed/Canola Fungi 65-70 12-14 11-12 6-8 Aspergillus halophilicus 70-75 13-15 12-14 7-10 A. restrictus, A. glaucus, Wallemia sebi 75-80 14-16 14-16 8-11 A. candidus, A. ochraceus, plus the above 80-85 15-18 16-19 9-13 A. flavus, Penicillium spp., plus the above 85-90 17-20 19-23 10-16 Any of the above Ref. 60." In Handbook of Cereal Science and Technology, Revised and Expanded, 324–31. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-30.

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Conference papers on the topic "Meat preservatives"

Ni’mah, Lailan, Namira Humaira, and Nahlia Husna Izzati. "Chitosan application from the waste of papuyu fish scales (Anabas testudineus Bloch) as a chicken meat preservative." In HIGH-ENERGY PROCESSES IN CONDENSED MATTER (HEPCM 2020): Proceedings of the XXVII Conference on High-Energy Processes in Condensed Matter, dedicated to the 90th anniversary of the birth of RI Soloukhin. AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0014979.

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Lo´pez B., Marle´n Eliana, Guillermo E. Valencia, John C. Turizo, and Antonio J. Bula. "Non Linear Correlation Optimized for Estimating Enthalpy of Modified Packages in a Cooling and Freezing Temperature Range." In ASME 2009 International Mechanical Engineering Congress and Exposition. ASMEDC, 2009. http://dx.doi.org/10.1115/imece2009-12969.

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An optimization and a statistical analysis are presented in order to obtain a mixture based on commercial and inexpensive components, which represents the enthalpy behavior of the package described in UNE-EN441 standard. The enthalpy of the M package, which represents the thermal characteristics of lean meat used in test of refrigerated display cabinets, is estimated as a function of temperature. The package is used to analyze the heat transfer process in packages undergoing cooling or freezing conditions. The package is composed of hard wood sawdust, brine and a preservative. The points required for experimentation are determine according to D-Optimal experiment design, taking into account the concentration of each component. The β’s parameters for the semi-theoretical non linear correlation of the modified package enthalpy are estimated with nonlinear least square approach. Gauss-Newton algorithm with Levenberg-Marquardt modifications for global convergence is used. Correlation for the enthalpy package is presented and suggestions for future experimentation are presented in order to increase the accuracy of the regression.

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Wu, Qinglin, Peng Tian, and Quang Cao. "Poly(N-Isopropylacrylamide-Co-Methacrylic Acid) Micro/Nanoparticles: Formulation, Size Distribution and Use for Cu++ Adsorption." In 2008 Second International Conference on Integration and Commercialization of Micro and Nanosystems. ASMEDC, 2008. http://dx.doi.org/10.1115/micronano2008-70019.

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Poly(N-isopropylacrylamide-co-methacrylic Acid (PNIPAAm-MAA) micro/nano-particles were formulated. The effect of monomer ratio, surfactant, and crosslinker contents on size/size distribution, phase transition behavior, and Cu2+ adsorption efficiency of the particles was investigated. The ionized MAA groups brought both temperature and pH sensitiveness to the PNIPAAm-MAA copolymer particles. As monomer ratio and crosslinker content increased and the amount of surfactants decreased, the particle size increased. The influence of the crosslinker content on particle size was less significant compared to the effect of monomer ratio and surfactants. When temperature increased, the particles tended to shrink and reduced their size to near or below 100nm. The Weibull distribution was successfully used to describe the diameter distribution of the nano-particles, whereas the lognormal was deemed not adequate for that purpose. The method of moments was used to predict parameters of the Weibull distribution. The Weibull parameters were recovered from diameter mean and variance, both of which were predicted from temperature. The distributions predicted from various temperatures for MAA/NIPAAm ratios of 0.05 and 0.10 showed trends similar to those in the data. Studies on chelation efficiency of the particles with Cu2+ ions showed that the amount of the Cu2+ ions adsorbed varied with temperature. Particle size played a very important role in the adsorption and nanoparticles greatly improved adsorption efficiency, compared with their micro hydrogel counterparts. The amount of adsorption increased with increase of MAA ratio in copolymers, but adsorption efficiency decreased with increased particle size. The high adsorption efficiency of metal ions by PNIPAAm-MAA polymer particles provides an effective technique for recovering metal ions (e.g., Cu2+) from wood treated with metal based preservatives.

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Balasubramaniam, V. M. (Bala). "Non-Thermal Preservation of Fruit Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5404.

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Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.

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Balaban, Murat, Giovanna Ferrentino, Milena Ramirez, Maria L. Plaza, and Thelma Calix. "Review of Dense Phase Carbon Dioxide Application to Citrus Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5407.

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The United States is the second largest citrus producer in the world. Florida and California are the two major producing states. While oranges from California are mainly used for fresh fruit consumption, more than 90% of oranges produced in Florida are processed to juice (FAO 2008). Consumers demand high quality and convenient products with natural flavor and taste, and appreciate the “fresh” perception of minimally processed juices. They also look for safe, natural, and healthy products without additives and preservatives. New processing technologies promise to meet all these demands without compromising food safety. Commercial orange juice is thermally processed to inactivate pectinesterase (PE) and spoilage organisms. Active PE causes clarification of orange juice by cloud loss, which is considered a quality defect (Boff et al. 2003). Thermal processing can be detrimental to the organoleptic and nutritional qualities of the juice (Sloan 1995), so the development of non-thermal technologies (Barbosa-Canovas et al. 1998) is desirable in the citrus juice industry. Dense phase carbon dioxide (DPCD) is a non-thermal technology that can inactivate certain micro-organisms and enzymes at temperatures low enough to avoid the thermal effects of traditional pasteurization. This technology relies on the chemical effect of CO2 on micro-organisms and enzymes. DPCD pasteurization technology is commercially available. Most of the commercialization efforts so far have been from Praxair Inc. (Burr Ridge, IL). Based on technology licensed from the University of Florida (Balaban et al. 1988, 1998), Praxair developed a continuous system which uses the DPCD process as a non-thermal alternative to thermal pasteurization (Connery et al. 2005). This system has been commercialized under the Trade Mark “Better Than Fresh (BTF).” To date, Praxair has constructed four mobile BTF units for processing about 1.5 liters per minute for demonstration purposes. In addition, a commercial scale unit of 150 liters per minute was also constructed (Connery et al. 2005) and tested at an orange juice processing plant in Florida. There are other commercialization efforts. The excellent taste of the juice processed with this new technology was demonstrated in three independent sensory panels that compared juice treated with this system to that of fresh squeezed juice. In all the tests, no difference could be detected. It is important that CO2 is completely saturated in the juice if DPCD is to be successful. Saturation (equilibrium solubility) depends on the pressure, temperature, and composition of the juice. Until recently, the exact amount of CO2 to be used in DPCD processing was unknown since solubility data was unavailable at different pressures, temperatures, and juice compositions, and an excess amount was used. To optimize the use of CO2 in this non-thermal process, new equipment has been developed to measure the solubility of CO2 in liquid systems and juices. The objective of this paper is to present a general review of the applications of DPCD to citrus juices and to introduce the use of new equipment developed at the University of Florida to determine the solubility of CO2 in citrus juices. Paper published with permission.

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