Journal articles: 'Meat preservatives'

1

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

2

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

3

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

6

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

7

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

8

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

10

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

11

Rubab, Momna, Ramachandran Chelliah, Kandasamy Saravanakumar, Kaliyan Barathikannan, Shuai Wei, Jong-Rae Kim, Daesang Yoo, Myeong-Hyeon Wang, and Deog-Hwan Oh. "Bioactive Potential of 2-Methoxy-4-vinylphenol and Benzofuran from Brassica oleracea L. var. capitate f, rubra (Red Cabbage) on Oxidative and Microbiological Stability of Beef Meat." Foods 9, no. 5 (May 4, 2020): 568. http://dx.doi.org/10.3390/foods9050568.

Full text

Abstract:

In the future, plant based phytochemicals will be considered as efficient replacement sources of chemical preservatives, to act as potential bio-preservatives. We investigated the antibacterial and antioxidant activity of red cabbage (RC) extracts using different solvents. Among all extracts, chloroform extract exhibited strong antimicrobial and antioxidant activities. Hence, the phytochemical constitutions of the RC chloroform extract was examined by GC-MS analysis, and further, based on molecular docking analysis, revealed 2-Methoxy-4-vinylphenol and benzofuran as two major compounds found to be possessing higher degrees of interaction with DNA gyrase (4PLB; −8.63 Kcal.mol−1) and lipoprotein (LpxC−8.229 Kcal.mol−1), respectively, of the bacterial cell wall, which leads to higher antimicrobial efficacy. Further, it was confirmed with that the in vivo Caenorhabditis elegans model (but no cytotoxic effect) was exhibited in the MCF-7 cell line. Thus, we investigated the influence of this extract on the shelf life of meat under refrigeration storage. The physicochemical properties were observed periodically, and microbial analysis was conducted. The shelf life of the beef was enhanced (up to eight days) in terms of microbial and physiochemical properties, at 4 ± 2 °C when compared to control. We concluded that chloroform extract of RC has potential as a natural preservative in the meat processing industry.

APA, Harvard, Vancouver, ISO, and other styles

12

Ellis, Richard L. "Chemical Analysis of Meat Products." Journal of AOAC INTERNATIONAL 70, no. 1 (January 1, 1987): 77–80. http://dx.doi.org/10.1093/jaoac/70.1.77.

Full text

Abstract:

Abstract Meat, particularly muscle tissue, is basically a 3-component system of protein, moisture, and fat. Although this seems a simple analytical system in which to monitor product composition for regulatory compliance, the simplicity quickly erodes when meat is formulated into the broad variety of products commercially available today. Alternative protein sources, as well as preservatives, binders, extenders, emulsifiers, spices, and other flavoring ingredients, add to the analytes of concern and highlight the need for analytical methods suitable to support inspection and labeling requirements to ensure product compliance. Some key issues are noted which involve protein quality analysis, rapid compositional analysis, isolated soy protein analysis, and minced fish in meat products.

APA, Harvard, Vancouver, ISO, and other styles

13

Tamal, Mey Angraeni, and Dhani Aryanto. "Efektivitas air rebusan bawang dayak (Eleutherine palmifolia (L.) Merr) dalam menghambat pertumbuhan bakteri Escherichia coli pada daging sapi." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 11, no. 1 (February 13, 2020): 16–26. http://dx.doi.org/10.35891/tp.v11i1.1880.

Full text

Abstract:

At this time many food processing used chemical preservatives that can interfered human health. Dayak onion plants was widely used as medicine because they contain antimicrobial substances. Efforts to increase the used of natural preservatives from plants so that plants would be able to replace chemical preservatives. However, this plant had not been used as a natural preservative so there was a need for research to increase knowledge of other benefits, especially as preservatives for stored livestock products. The purpose of this study is to determine the best concentration of boiled water of dayak onion (Eleutherine palmifolia (l.) Merr) to inhibiting the growth of escherichia coli bacteria and how long the meat has been stored is still in good condition at room temperature and how much was the best concentration of boiled water of Dayak onions. The method used was descriptive analysis. The stages of the study were the manufactured of boiled water of dayak onion 0, 10, 20 and 30% w/v, soaked for 15 minutes, packed, storaged at room temperature 22-32 OC and E. coli tested at the Animal Health and Veterinary Public Health Laboratory of Samarinda. The results of the study were boiled water of dayak onion had an effect as an antimicrobial agent at a concentration of 30% w/v, there was a tendency to reduced the number of E. coli bacterial colonies in beef and the best storaged treatment was 1 day.

APA, Harvard, Vancouver, ISO, and other styles

14

Efenberger-Szmechtyk, Magdalena, Agnieszka Nowak, and Agata Czyzowska. "Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products." Critical Reviews in Food Science and Nutrition 61, no. 1 (February 11, 2020): 149–78. http://dx.doi.org/10.1080/10408398.2020.1722060.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

VENCATO, ALINE ANIELE, VINICIUS SASSO NICKEL, MAGNÓLIA APARECIDA SILVA DA SILVA, LIRIS KINDLEIN, GUIOMAR PEDRO BERGMANN, and CÉSAR AUGUSTO MARCHIONATTI AVANCINI. "SALT AND CRUDE PLANT EXTRACTS AS PRESERVATIVES IN A MEAT MODEL SYSTEM (GROUND PORK SHOULDER)." Revista Caatinga 33, no. 2 (April 2020): 562–70. http://dx.doi.org/10.1590/1983-21252020v33n229rc.

Full text

Abstract:

ABSTRACT Health risks associated with conventional preservatives and the trend of food healthiness have promoted a growing interest in alternatives of food preservation. These include the use of plant preservatives, condiments and their extracts. Using the indicators count of aerobic mesophiles and pH, the objective of this study was to compare the influence of salt content at the proportions of one, two and three parts with that of the addition of crude plant extracts on the time of preservation of a meat model system (600 g of ground pork shoulder). It was considered suitable for human consumption the treatment whose microbiological count of aerobic mesophiles, observed for 15 days, did not exceed 105 CFU/g. The components (salt and extracts) were mixed with the meat using a Stomacher Lab Blender. The treatment with the highest proportion of salt (three parts) remained viable for consumption for 10 days, while treatments with one part remained for four days and those with two parts remained for nine days. Treatments with “macela” or “laurel” did not statistically differ from treatments with one part of salt. The extracts of “hibiscus”, “clove”, “cinnamon” and “nutmeg”, in the plant:volume proportion (10 g:100 mL) tested, maintained the meat model system suitable for consumption until the fifteenth day. The pH of the treatments did not interfere with the shelf life of the meat model system. The results indicate the potential use of these extracts as preservatives in processed meat products.

APA, Harvard, Vancouver, ISO, and other styles

16

Lengkey, Hendronoto Arnoldus W., Roostita Lobo Balia, Jan Alex Siwi, Bogdan A. Tasbac, and Iulian Togoe. "Isolation and Identification of Lactobacillus Bacteria from Culled Hens Meat for Meat Biopreservator." KnE Life Sciences 2, no. 6 (November 26, 2017): 518. http://dx.doi.org/10.18502/kls.v2i6.1072.

Full text

Abstract:

Using chemical bio-preservatives is being frowned at because of their probable adverse effects on the health of consumers. Isolation and identification of microorganisms from natural resources are an occurring process that have most powerful means for obtaining cultures and also have commercial purposes. The aim of this study was to get bio-preservatives from poultry meat, by isolation and then identification of lactic acid bacteria. Lactic acid bacteria do not pose any health risks to human, and are generally recognized as safe (GRAS) organisms. The lactobacillus were isolated from raw poultry meat by appropriate dilutions with NaCl fisiological, and the decimal dilution were mixed with MRS medium and then incubated at 370C for 48-72 h. Pure cultures were maintained in MRS broth agar at 40C for short term use. Thirty well-isolated colonies were picked up and transferred to MRS broth. Selection of strains was made in agreement with morphology, Gram-stain, viability during storage at 40C and antimicrobial activity, was found twenty isolate. The identification of the cultures was based on the characteristics of the lactobacilli as described in Bergey’s manual of determinative bacteriology, fermentation of different carbon sources, gas production from glucose, growth at different temperatures. For anti-biogram, the isolates were inoculated into MRS broth individually and incubated for 24h. The plates were incubated at 37oC overnight. Resistance was defined as the absence of a growth inhibition zone around the discs. Results indicated that 20 isolate of Lactic acid bacteria were identified: 3 isolates of Lactobacillus fermentum, 2 isolates of Lactobacillus paracasei ssp. paracasei, 5 isolates of Lactobacillus plantarum, 3 isolates of Lactobacillus rhamnosus, 2 isolates of Lactobacillus lactis ssp. lactis 1, and 5 isolates of Lactobacillus lactis ssp. lactis 2. Characterization of the microbial metabolic product for antimicrobial agents reveals that lactic acid bacteria has responsibility for the inhibition of the indicator organisms, and can be used as meat biopreservator. Keywords: isolation, identification, lactobacillus, poultry meat, biopreservator.

APA, Harvard, Vancouver, ISO, and other styles

17

Lashkari, Hannan, Majid Halabinejad, Alireza Rafati, and Ameneh Namdar. "Shelf Life Extension of Veal Meat by Edible Coating Incorporated with Zataria multiflora Essential Oil." Journal of Food Quality 2020 (August 28, 2020): 1–8. http://dx.doi.org/10.1155/2020/8871857.

Full text

Abstract:

The present research aimed to investigate the preservative effects of a sodium caseinate (SC) coating enriched with Zataria multiflora Boiss. essential oil (ZMEO) at 0.5, 1, or 1.5% on the product life of meat during storage at 4°C. Over a 15-day period, the meat samples were refrigerated and analyzed every five days. The treated samples had markedly less psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, and total viable counts relative to the control throughout storage. In terms of the sensory, chemical (PV, TBARS, and pH), and microbial characterization, undesirable results were attained in the control sample after 10 days of refrigerated storage, whereas samples coated with SC/ZMEO, especially at higher essential oil concentrations (1 and 1.5%), proved to be significantly more stable (P<0.05). However, high concentration of ZMEO (1.5%) gave an unpleasant effect on sensory attributes of meat samples. Notably, the SC/1% ZMEO coating led to good overall acceptability of the veal specimens even after 15 days of refrigeration. Hence, this coating is recommended as a replacement for synthetic preservatives and flavorings for meat products given that it preserved the quality of refrigerated veal samples for over two weeks.

APA, Harvard, Vancouver, ISO, and other styles

18

Hemalata, V. B., Ajay Kumar Oli, and D. B. M. Virupakshaiah. "Evaluating of Phage as Bio-control Agent in Enumeration of Food Borne Pathogenic Pseudomonas aeruginosa." Journal of Pure and Applied Microbiology 14, no. 3 (September 29, 2020): 2115–28. http://dx.doi.org/10.22207/jpam.14.3.52.

Full text

Abstract:

Phage acts as a bio-controlling agent to overcome chemical supplement in the treatment food pathogens. Bacterial pathogens mainly cause food borne diseases; these are harmful to human health and also threat to nutritional economy. Due to aggregating in the multidrug resistance among the pathogens, the conventional methods for food safety are drawn in the use of chemicals and causes toxicity. In our present study, the P. aeruginosa isolates were determined from food samples on specific Cetrimide agar and a specific phage was isolated against the strain. The microbial enumeration growth was carried out on meat samples. The preservative activity was performed on banana samples. The present phage has indicated a prominent agent in enumeration of microbial growth against meat and mutton samples. It also showed a quality preservative for storage in banana samples. The potential advantage of using phage is their specificity and ability to multiply; hence, it can be used in food safety and provide a natural alternative to conventional synthetic preservatives used in food industries. The phage has ability in decreasing the growth microbes in food samples and long storage as preservative in fruits.

APA, Harvard, Vancouver, ISO, and other styles

19

Singh, V., H. Singh, and Hari Singh. "Compatibility Assessment of Various Preservatives for Quail Meat (bone-in) Pickle." International Journal for Agro Veterinary and Medical Sciences 5, no. 3 (2011): 290. http://dx.doi.org/10.5455/ijavms.20110422123735.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Ruiz-Capillas, Claudia, and Francisco Jimenez-Colmenero. "Determination of preservatives in meat products by flow injection analysis (FIA)." Food Additives & Contaminants: Part A 25, no. 10 (October 2008): 1167–78. http://dx.doi.org/10.1080/02652030802036214.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

MIYAMOTO, Fumio, and Masanobu SAEKI. "Sorbic acid and benzoic acid found in meat products without preservatives." NIPPON SHOKUHIN KOGYO GAKKAISHI 33, no. 6 (1986): 434–40. http://dx.doi.org/10.3136/nskkk1962.33.6_434.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

Gogna, Nikhil, and Arvind Kumar. "Efficacy of glucono-delta-lactone on quality traits of goat pickle." Nutrition & Food Science 47, no. 1 (February 13, 2017): 140–50. http://dx.doi.org/10.1108/nfs-01-2016-0006.

Full text

Abstract:

Purpose The present study aims to use goat (Bhakarwali spp.) meat and its edible offal (heart and liver) in preparation of goat pickle and to enhance its shelf-life using food-grade glucono-delta-lactone (GDL) as the preservative. Design/methodology/approach The goat meat was used at 50 per cent and edible offals were used at 50 per cent, whereas liver and heart were used at 25 per cent each in the preparation of goat pickle. This formulation of goat meat pickle was prepared in two different oils, namely, mustard oil and olive oil. These designer goat meat pickles were evaluated based on physicochemical and sensory evaluation. Further, GDL was added to these designer pickles prepared in both mustard and olive oil, as preservatives and studied for its storage quality for 90 days at room temperature (30 ± 2°C). The prepared goat meat pickle was evaluated for physico-chemical, sensory and microbiological profiles on 0th, 15th, 30th, 45th, 60th, 75th and 90th day. Findings The pH was recorded significant (p < 0.05) decrease on successive days irrespective of oils (mustard and olive oil) and GDL as acidifying agent and preservative used, respectively, but the rate of decrease in pH was comparatively lower in goat pickle with added GDL. The protein, fats and ash levels significantly (p < 0.05) increased, and the moisture level significantly (p < 0.05) decreased from 0th day to 90th day of storage irrespective of oils and preservatives used. The overall acceptability score of goat pickle made in olive oil and with added GDL was significantly (p < 0.05) higher during storage. The designer goat pickle with addition of GDL was safe for human consumption even after 90 days, whereas designer goat pickle without addition of GDL, was safe till 60th day of storage. Research limitations/implications The shelf-life of the product was evaluated till only 90 days, which should have been extended. However, the study was committed towards assessing the problem for only 90 days. Practical implications GDL can be used to preserve the goat pickle made of meat, and edible offal can be preserved for more than 90 days. Social implications Because of utilization of edible offal, even low-income groups of population can consume animal protein at a lower cost. Originality/value Thus, the used food grade GDL at 0.02 per cent enhanced the shelf-life of the prepared designer goat pickle stored at room temperature (30 ± 20°C) by lowering its pH and acted as an excellent preservative.

APA, Harvard, Vancouver, ISO, and other styles

23

Bagwai, M. A., A. M. Magashi, and A. Bukar. "Preservative activity of Xylopia aethiopica fruits bio-active fractions on fresh meat." Bayero Journal of Pure and Applied Sciences 12, no. 1 (April 15, 2020): 308–14. http://dx.doi.org/10.4314/bajopas.v12i1.47s.

Full text

Abstract:

The availability of food and its accessibility to people has been an important concern in most developing countries where food preservation techniques have been very inadequate. In comparison with synthetic additives, natural preservatives may be more acceptable to consumers and regulatory agencies and also potentially of benefit to human health. Fractionation of crude ethanolic extract, phytochemical screenings of fractions, evaluation of antimicrobial and preservative activity were carried out. GC-MS on the most active fraction was also carried out. Phytochemical screening uncovered the presence of alkaloids, flavonoids, phenols, saponins, steroids, tannins and terpenoids. Antimicrobial activity results showed S. aureus with 18.33+0.33mm zone of inhibition and Aspergillus niger had least activity with 15.33+0.33mm at 4000µg/ml. The activity of the ethyl acetate fraction at highest concentration (4000µg/ml) against S. aureus was found to be not significant (p>0.05). Results of GC-MS analysis revealed the identity of the bio active compounds in the fraction such as phenols and terpinen-4-ol. The meat treated with 5% ethyl acetate fraction, recorded pH of 6.75 compared with negative control 7.74 while 5% vinegar (positive control) showed pH of 6.58 at 96 hours of storage. At 48 hours of storage, there were significant differences (P<0.05) in the pH of the treated meat with fractions, vinegar and untreated were observed. The sensory evaluation of the preserved meat by the judges showed meat treated with 5% vinegar had 50% likeness while meat treated with 5% ethyl acetate fraction recorded 30% likeness at 96 hours of storage. Key words: Preservative, Phytochemical, bio active, fraction, Antimicrobial

APA, Harvard, Vancouver, ISO, and other styles

24

Y. Nurraifah, I. I. Arief, and N. Ulupi. "Penggunaan Bakteriosin yang Diproduksi oleh Lactobacillus plantarum sebagai Pengawet Alami untuk Daging Ayam yang Disimpan di Suhu Ruang." Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan 9, no. 1 (January 31, 2021): 7–14. http://dx.doi.org/10.29244/jipthp.9.1.7-14.

Full text

Abstract:

Bacteriocins is a natural preservative (bio-preservatives) that can safely be used for food. Bacteriocinscan be produced by a group of Lactic Acid Bacteria (LAB). Several strains of lactic acid bacteria (LAB)is bactericidal against gram positive and gram negative bacteria. The purpose of this study was toanalyze the bacteriocins produced by Lactobacillus plantarum in chicken meat and determine the levelof the last and long-term. Factors that are seen in this study is the levels of bacteriocins and also theduration of storage of chicken meat. The levels of bacteriocins is 0% and 10% by way of spraying inchicken meat and duration of storage are at 0, 5, 10, 15, 20, and 25 hours at room temperature. Thisstudy used a factorial completely randomized design with three replications. Plantaricin concentrationagainst pH and aw values were significantly different (P<0.05). The test result of storage duration againstwater content were significantly different (P<0.05). Treatment of plantarisin IIA-1A5 10% to maintainthe condition of chicken meat was better than treatment without the adding plantarisin.

APA, Harvard, Vancouver, ISO, and other styles

25

Papadochristopoulos, Angelos, Joseph P. Kerry, Narelle Fegan, Catherine M. Burgess, and Geraldine Duffy. "Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat." Foods 10, no. 7 (July 9, 2021): 1598. http://dx.doi.org/10.3390/foods10071598.

Full text

Abstract:

Microbial food contamination is a major concern for consumers and food industries. Consumers desire nutritious, safe and “clean label” products, free of synthetic preservatives and food industries and food scientists try to meet their demands by finding natural effective alternatives for food preservation. One of the alternatives to synthetic preservatives is the use of natural anti-microbial agents in the food products and/or in the packaging materials. Meat and processed meat products are characteristic examples of products that are highly perishable; hence natural anti-microbials can be used for extending their shelf-life and enhancing their safety. Despite several examples of the successful application of natural anti-microbial agents in meat products reported in research studies, their commercial use remains limited. This review objective is to present an extensive overview of recent research in the field of natural anti-microbials, covering essential oils, plant extracts, flavonoids, animal-derived compounds, organic acids, bacteriocins and nanoparticles. The anti-microbial mode of action of the agents, in situ studies involving meat products, regulations and, limitations for usage and future perspectives are described. The review concludes that naturally derived anti-microbials can potentially support the meat industry to provide “clean label”, nutritious and safe meat products for consumers.

APA, Harvard, Vancouver, ISO, and other styles

26

Efenberger-Szmechtyk, Magdalena, Ilona Gałązka-Czarnecka, Anna Otlewska, Agata Czyżowska, and Agnieszka Nowak. "Aronia melanocarpa (Michx.) Elliot, Chaenomeles superba Lindl. and Cornus mas L. Leaf Extracts as Natural Preservatives for Pork Meat Products." Molecules 26, no. 10 (May 18, 2021): 3009. http://dx.doi.org/10.3390/molecules26103009.

Full text

Abstract:

The aim of this study was to investigate the possibility of using Aronia melanocarpa, Chaenomeles superba, and Cornus mas leaf extracts as natural preservatives for pork meat products. Pork sausages were stored in modified atmosphere packaging (MAP) (80% N2 and 20% CO2) at 4 °C for 29 days. The total psychrotrophic counts (TPC) were determined during the storage period, along with the numbers of Enterobacteriaceae and lactic acid bacteria (LAB). The extracts improved the microbial quality of the meat products but to a lesser extent than sodium nitrate (III). They reduced the amounts of Enterobacteriaceae and LAB. The A.melanocarpa leaf extract showed the strongest preservative effect. The bacterial biodiversity of the meat products was investigated based on high-throughput sequencing of the 16S rRNA gene. Two predominant bacteria phyla were identified, Proteobacteria and Firmucutes, mostly consisting of genera Photobacterium, Brochothrix, and Carnobacterium. The extracts also influenced microbial community in sausages decreasing or increasing bacterial relative abundance. The extracts significantly inhibited lipid oxidation and improved the water-holding capacity of the meat, with C. superba extract showing the strongest influence. In addition, A. melanocarpa and C. superba improved the redness (a*) of the sausages. The results of this study show that A. melanocarpa, C. superba, and C. mas leaf extracts can extend the shelf life of meat products stored in MAP at 4 °C.

APA, Harvard, Vancouver, ISO, and other styles

27

Radiastuti, Nani, Reno Fitri, and Gusniar Berty. "Potency of Papaya Seed Powder (Carica papaya L.) as Chicken Meat and Shrimp Preservative." Jurnal Biodjati 5, no. 2 (November 30, 2020): 281–93. http://dx.doi.org/10.15575/biodjati.v5i2.9267.

Full text

Abstract:

Chicken meat and shrimp are perishable food materials. Giving natural preservatives is one way to extend the storage time of food. This study aimed to know the potential of papaya seed powder varieties of ‘Bangkok’ and ‘California’ as preservatives. The sample consisted of two varieties of papaya seed powder with concentrations of 2,4,6 and 8 g. Storage time for chicken meat and shrimp was the third days. Parameters measured were total bacterial colonies, pH va-lues, and organoleptic characteristics (color, aroma and texture) of fresh chicken meat and shrimp. The result showed papaya seed pow-der influences the quality of chicken meat and shrimp. fresh chicken meat and shrimp with papaya seed powder varieties ‘Bangkok’ and ‘California’ had a lower total bacterial colony as much as 9 x 105 until 1x106 compared to control which were 4.2 x 107 - 1.87 x 107. Organoleptic result of chicken meat and shrimp with the treatment of papaya seed powder and stored for three days continue to decrease in term of color, aroma and texture. In chicken meat, the decrease in bacterial growth was still within the limits of microorganism con-tamination quality in animal-based food. However, the same con-centrations of papaya seed powder in the shrimp have not been able to reduce bacterial growth until the limit permitted by SNI.

APA, Harvard, Vancouver, ISO, and other styles

28

Akramzadeh, Naeimeh, Hedayat Hosseini, Zahra Pilevar, Nader Karimian Khosroshahi, Kianoush Khosravi-Darani, Rozita Komeyli, Francisco J. Barba, Alessandro Pugliese, Mahesha Manjunatha Poojary, and Amin Mousavi Khaneghah. "Physicochemical properties of novel non-meat sausages containing natural colorants and preservatives." Journal of Food Processing and Preservation 42, no. 9 (July 16, 2018): e13660. http://dx.doi.org/10.1111/jfpp.13660.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

W., MOHAMED, and GHANYEM H.R. "EFFECT OF SOME PRESERVATIVES ON BACILLUS CEREUS ISOLATED FROM SOME MEAT PRODUCTS." Assiut Veterinary Medical Journal 61, no. 146 (July 1, 2015): 1–7. http://dx.doi.org/10.21608/avmj.2015.166650.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Pilevar, Zahra, Hedayat Hosseini, Samira Beikzadeh, Elham Khanniri, and Adel Mirza Alizadeh. "Application of Bacteriocins in Meat and Meat Products: An Update." Current Nutrition & Food Science 16, no. 2 (February 14, 2020): 120–33. http://dx.doi.org/10.2174/1573401314666181001115605.

Full text

Abstract:

: Being an important source of human enteric diseases, microbiological safety is one of the major risk concerns in the meat industry. In order to inhibit and inactivate microbial contamination and extend the shelf life of meat products, different procedures have been practiced, including the addition of bacteriocins as proteinaceous antagonistic preservatives. This article discusses the application of bacteriocins which are capable of controlling the growth of pathogenic and spoilage microorganisms in meat and meat products. We identify possible ways to improve the performance of bacteriocins ensuring food safety and toxicity. We first provide a brief introduction to the classification of bacteriocins and then discuss their antimicrobial properties and mechanism of action alone and in combination with other hurdles in meat and meat products. Moreover, application methods of bacteriocins in meat products are described and cross-compared, introducing emerging meat products containing bacteriocins. : Despite the existence of many reports related to the application of bacteriocin-producing strains of lactic acid bacteria in meat products, very few review articles have attempted at evaluating the application of bacteriocins in the red meat while observing their antimicrobial mechanism of action as well as evaluating their applications in meat products. The application of these proteins in meat products has received considerable attention; however, there are still some drawbacks and limitations for their application. Characterization, identification, toxicity evaluation and investigating application level of bacteriocins produced by meat borne/non-meat borne bacteria appears to be necessary in order to increase the efficiency of extending shelf life and improving the microbial stability of meat products.

APA, Harvard, Vancouver, ISO, and other styles

31

Satyukova, L. P., A. M. Abdullaeva, M. I. Shopinskaya, E. V. Litvinova, A. S. Shilina, and V. A. Pankova. "URGENCY OF USING NATURAL ANTIBIOTIC SUBSTANCE OF NATAMYCINE IN THE PRODUCTION OF SAUSAGE PRODUCTS AND ITS CONTROL." Problems of Veterinary Sanitation, Hygiene and Ecology 1, no. 2 (2019): 132–37. http://dx.doi.org/10.36871/vet.san.hyg.ecol.201902004.

Full text

Abstract:

The production of meat products is one of the most important sectors of the national economy. Meat and meat products are necessary source of nutrition for humans, as they are the main source of protein for the body. Residents of the metropolis often do not have enough time for proper nutrition. Ready-made products or semi-finished meat products with a long shelf life become the main component in the diet of the population. The share of consumption of sausages and other meat delicacies is growing every year [8]. By adding chemical preservatives to food, it is possible to slow down or completely prevent the development of microflora – bacteria, yeast, as well as extend the safety of products. The effectiveness of using chemical preservatives depends on their concentration, nature, and acidity of the medium. A special group of food additives that slow down the deterioration of food (meat, fish, poultry, vegetables, etc.) consists of antibiotics. The use of antibiotics allows you to save food raw materials and certain types of food products for a longer time, sometimes to extend their shelf life by 2 to 3 times. Antibiotics that are added directly to the food product, such as nisin and natamycin, have gained some acceptance in the food industry.

APA, Harvard, Vancouver, ISO, and other styles

32

Lungu, Nobuhle Sharon, Anthony Jide Afolayan, Ronald Sylvester Thomas, and Emrobowansan Monday Idamokoro. "Consumer exposure to warmed-over flavour and their attitudes towards the use of natural antioxidants as preservatives in meat and meat products." British Food Journal 122, no. 9 (June 9, 2020): 2927–37. http://dx.doi.org/10.1108/bfj-11-2019-0837.

Full text

Abstract:

PurposeThe objective of the study was to assess consumer exposure to warmed-over flavour, their eating habits with respect to pre-cooked stored meats, awareness of antioxidants and attitudes towards the use of natural antioxidants as preservatives in meat and meat products.Design/methodology/approachA total of 238 Check-All-That-Apply (CATA) design questionnaires were used to gather information from the University of Fort Hare community in the Eastern Cape province of South Africa.FindingsThe majority of the respondents had been exposed to warmed-over flavour before. More than half of the respondents did not know about antioxidants. Respondents were in support of the use of natural antioxidants in meat and meat products.Research limitations/implicationsThe study mainly captured consumer habits based on living arrangements. Age influence could not be extrapolated due to the nature of the population, which was being studied. The population was limited to the University community, which is mainly made up of not so widely spread age groups and more or less similar levels of education. As a result, the findings and conclusions may not be a true reflection of the general public consumers in terms of age, level of education and employment status.Originality/valueThis research presents an original insight into consumer habits concerning the purchasing and storage of pre-cooked meat and meat products. The study revealed that most consumers nowadays prefer ready-to-eat or pre-cooked meat and meat products due to convenience. The warmed-over flavour is common in pre-cooked meats. The findings suggests that the meat industry has to improve the shelf-life of pre-cooked foods such that warmed-over flavour development is delayed to fit into the current consumer habits. In recent years there has been a growing interest in the use of natural antioxidants to improve shelf-life of muscle foods. However, there is a dearth of information on consumer attitudes towards the use of natural antioxidants as preservatives. This study reveals that consumers are willing to try products formulated using natural antioxidants.

APA, Harvard, Vancouver, ISO, and other styles

33

Shaltout, Fahim, Amani Salem, Dalia Khater, and Radwa Lela. "Impact of some natural preservatives on Bacterial Profile of Minced Meat in Egypt." Benha Veterinary Medical Journal 31, no. 1 (September 1, 2016): 35–42. http://dx.doi.org/10.21608/bvmj.2016.31215.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Salem, Amani, Reham Amin, Dalia Khater, and Loaloa Shokr. "Antifungal Effect of Some Chemical Preservatives on Aspergillus Niger in Minced Beef Meat." Benha Veterinary Medical Journal 30, no. 1 (March 1, 2016): 295–301. http://dx.doi.org/10.21608/bvmj.2016.31399.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Lemay, Marie-Josée, Julie Choquette, Pascal J. Delaquis, Claude Gariépy, Natalie Rodrigue, and Linda Saucier. "Antimicrobial effect of natural preservatives in a cooked and acidified chicken meat model." International Journal of Food Microbiology 78, no. 3 (October 2002): 217–26. http://dx.doi.org/10.1016/s0168-1605(02)00014-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

PREDESCU, Corina, Camelia PAPUC, Georgeta ȘTEFAN, and Gheorghe GORAN. "The Effect of Hawthorn Berry Phenolics and Parsley Roots Fermented Juice on Frankfurters’ Shelf-Life." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 75, no. 2 (December 14, 2018): 149. http://dx.doi.org/10.15835//buasvmcn-fst:2017.0012.

Full text

Abstract:

Plant extracts rich in phenolics and vegetal fermented juices rich in nitrite may be used as preservatives in the meat industry. The aim of this study was to evaluate the effects of hawthorn berry phenolics and nitrite from parsley roots fermented juice, on unsmoked frankfurters. Seven lots of frankfurters were prepared. Two lots were prepared using ascorbate and parsley juice nitrite (each preservative 50 ppm, L1; each preservative 25 ppm, L4), two lots were prepared using hawthorn berry phenolics and parsley juice nitrite (each preservative 50 ppm, L2; each preservative 25 ppm, L5), two lots were prepared only with parsley juice nitrite (50 ppm, L3; 25 ppm, L6), while L7, control lot, was prepared with 50 ppm ascorbate and 50 ppm synthetic nitrite. pH, thiobarbituric acid reactive substances, cure efficiency, residual nitrite, total viable count, Enterobacteriaceae and coliform bacteria were determined at 3-day intervals for 15 days. During storage, comparatively with control, the best physico-chemical parameters were found for L4 and L5 of frankfurters, while the best microbiological parameters were found for frankfurters treated with ascorbate and parsley juice nitrite (L1 and L4). The addition of natural antioxidants and nitrite was able to improve unsmoked frankfurters’ shelf-life.

APA, Harvard, Vancouver, ISO, and other styles

37

Feklisova, V. N., P. V. Kulach, I. M. Nityaga, and A. I. Laishevtsev. "USE OF BIO-PRESERVATIVES BASED ON BACTERIOPHAGES TO ENSURE FOOD SAFETY." Problems of Veterinary Sanitation, Hygiene and Ecology 1, no. 1 (2021): 79–85. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202101012.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

JACOBSEN, TOMAS, and ANETTE GRANLY KOCH. "Influence of Different Histories of the Inoculum on Lag Phase and Growth of Listeria monocytogenes in Meat Models." Journal of Food Protection 69, no. 3 (March 1, 2006): 532–41. http://dx.doi.org/10.4315/0362-028x-69.3.532.

Full text

Abstract:

The aim of this study was to determine the effect of history of inoculum and preservatives on the lag phase and growth rate of Listeria monocytogenes strains in meat products packaged under modified atmosphere conditions. Inocula with different histories were added to meat models, and growth rate and lag phase of two strains of L. monocytogenes were measured at 5 and 10°C. The meat model stored at 10°C contained sodium lactate, but the model stored at 5°C did not. The five different histories of the inocula included cold propagation, biofilm formation, and starvation. The lag phase ranged from 1 to 10 days and was affected by the history of the inoculum, whereas the growth rate was constant except for one combination of history of inoculum and strain, where growth did not start during the incubation period. In a second series of experiments, the growth rate and lag phase of the two Listeria strains and the effects of two different histories of inoculum were tested in meat models with pH 5.7 or 6.5 and increasing amounts of NaCl. The growth rate depended on salt concentration, bacterial strain, and pH, whereas lag phase duration depended on history of inoculum, salt concentration, and pH. The lag phase duration was highly dependent on the history of the inoculum, and higher amounts of preservative (NaCl) made these effects even more noticeable. The results of this study underline the importance of the effects of the history of the inoculum on lag phase duration and could be used to predict lag phase in industrial meat products.

APA, Harvard, Vancouver, ISO, and other styles

39

Deloer, Sharmina, ML Bari, and Md Mahfuzul Hoque. "Antibacterial Properties of Essential Oil (EO) Extracted from Nigella sativa Linn. (Black cumin) and its Application Against Vibrio cholerae in Ground Chicken Meat." Bangladesh Journal of Microbiology 34, no. 2 (January 1, 2019): 55–60. http://dx.doi.org/10.3329/bjm.v34i2.39612.

Full text

Abstract:

Chemical preservatives for food preservation at high concentration are hazardous for public health. The natural antimicrobials from plants, herbs and spices have been given priority as alternatives of the chemical preservatives. In this study, antibacterial activity of the essential oil (3%) from black cumin seeds was tested against five food borne pathogens viz Staphylococcus aureus (ATCC 25923), Shigella dysenteriae-I (MJ-84), Escherichia coli 0157:H7 (ATCC 12079), Escherichia coli (ATCC 25922) and Vibrio cholerae( ATCC 6395) using disc diffusion method. The essential oil (EO) showed antibacterial activity against both Gram positive and Gram negative bacteria with the highest inhibition against S. aureus (17.4 ± 0.2) and the lowest against Vibrio cholerae (14.5 ± 1.0). No activity was observed against E. coli and E. coli O157:H7. The effect of temperature and pH on the antibacterial activity of the EO from black cumin seeds was determined. At 100°C for 30 min treatment, no significant reduction of antibacterial activity of the EO was observed, suggesting that high temperature does not affect the activity. The optimum temperature for the activity was recorded at 50°C. The EO showed the highest activity at pH 7.0 (optimum) with an insignificant change of activity at pH 5.0, 9.0 and 10.0. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of EO against S. aureus, V. cholerae and Shigella dysenterae were determined by two fold dilution method at optimum temperature of 50°C and 37oC and optimum pH at 7.0 and 5.0, respectively, which ranged from 0.125 (S. aureus) to 1.0% (Shigella dysenterae), with the MBC of 0.25 to 2.0%, respectively. Three times of MIC value of EO (1.5%) was applied in ground chicken meat seeded with V. cholerae ATCC 6395 and was kept at -20°C for 10 days. The test organism was diminished within 24 hours, suggesting that the EO from black cumin is highly active in vivo and could be used as preservative in ground chicken meat. The results of this study provide new dimension of research on EOs from spices against foodborne pathogens in vivo in controlling their growth in meat based food and food products. Bangladesh J Microbiol, Volume 34 Number 2 December 2017, pp 55-60

APA, Harvard, Vancouver, ISO, and other styles

40

Geiker, Nina Rica Wium, Hanne Christine Bertram, Heddie Mejborn, Lars O. Dragsted, Lars Kristensen, Jorge R. Carrascal, Susanne Bügel, and Arne Astrup. "Meat and Human Health—Current Knowledge and Research Gaps." Foods 10, no. 7 (July 5, 2021): 1556. http://dx.doi.org/10.3390/foods10071556.

Full text

Abstract:

Meat is highly nutritious and contributes with several essential nutrients which are difficult to obtain in the right amounts from other food sources. Industrially processed meat contains preservatives including salts, possibly exerting negative effects on health. During maturation, some processed meat products develop a specific microbiota, forming probiotic metabolites with physiological and biological effects yet unidentified, while the concentration of nutrients also increases. Meat is a source of saturated fatty acids, and current WHO nutrition recommendations advise limiting saturated fat to less than ten percent of total energy consumption. Recent meta-analyses of both observational and randomized controlled trials do not support any effect of saturated fat on cardiovascular disease or diabetes. The current evidence regarding the effect of meat consumption on health is potentially confounded, and there is a need for sufficiently powered high-quality trials assessing the health effects of meat consumption. Future studies should include biomarkers of meat intake, identify metabolic pathways and include detailed study of fermented and other processed meats and their potential of increasing nutrient availability and metabolic effects of compounds.

APA, Harvard, Vancouver, ISO, and other styles

41

Surma-Zadora, M., A. Sadowska-Rociek, E. Cieślik, M. Walczycka, K. Sieja, and L. Wałkowska. "The content of nutrients, preservatives and contaminants in selected animal-origin products from different manufacturers." Biotehnologija u stocarstvu 27, no. 4 (2011): 1853–54. http://dx.doi.org/10.2298/bah1104853s.

Full text

Abstract:

The aim of this study was to compare the quality of animal - origin products from different leading manufacturers. The research material were kabanos, black pudding, sausage, luncheon meat, homogenized sausage, liverwurst, headcheese, ham, bacon and minced meat. A dry matter, nutrient content, preserwatives (nitrates, phosphates and salt) and contaminants (heavy metals and pesticides) were determined in all samples. The total phosphorus content (expressed as P) was determined using vanadomolybdate method (UV-Vis spectrophotometry). The determination of salt was conducted using Mohr titration method. For nitrate and nitrites amount determination enzymatic method was used. The fat content was determined using Soxhlet method extraction. Truspec was used for proteins content determination. Heavy metal and minerals were determined using AAS. The total phosphorus content in meat products ranged from 82 mg/100g (liverwurst) to 313 mg/100g (ham). The sodium chloride content in the samples ranged from 0.39% (minced meat) to 2.67% (kabanos). For nitrates and nitrites the results ranged from 3.11 mg/kg (kabanos) to 69.90 mg/kg (bacon) nitrates and from 3.52 mg/kg (black pudding) to 78.71 mg/kg (homogenized sausage) nitrites. The obtained results for fat content were ranged from 48.7 g/100g (bacon) to 3.5 g/100g (ham). The results for proteins content ranged from 7.9 g/100g (liverwurst) to 26.6 g/100g (kabanos). The results ranged from 53.88 mg/kg (liverwurst) to 289.61 mg/kg (luncheon meat) for calcium, from 40.41 mg/kg (liverwurst) to 274.96 mg/kg (kabanos) for magnesium, from 0.65 g/kg (minced meat) to 4.70 g/kg (kabanos) for potasium, from 0.65 g/kg (minced meat) to 15.2 g/kg (kabanos) for sodium, from 0.12 mg/kg (luncheon meat) to 1.15 mg/kg (liverwurst) for copper, from 5.38 mg/kg (backon) to 58.54 mg/kg (black pudding) for iron, from 0.08 mg/kg (backon) to 2.44 mg/kg (black pudding) for manganese, from 8.35 mg/kg (homogenized sausage) to 33.24 mg/kg (minced meat) for zinc and from 0.001 mg/kg (homogenized ham) to 0.011 mg/kg (black pudding) for cadmium.

APA, Harvard, Vancouver, ISO, and other styles

42

ISLAM, MAHBUB, JINRU CHEN, MICHAEL P. DOYLE, and MANJEET CHINNAN. "Effect of Selected Generally Recognized as Safe Preservative Sprays on Growth of Listeria monocytogenes on Chicken Luncheon Meat." Journal of Food Protection 65, no. 5 (May 1, 2002): 794–98. http://dx.doi.org/10.4315/0362-028x-65.5.794.

Full text

Abstract:

The ability of selected generally recognized as safe (GRAS) chemical preservatives to reduce populations or inhibit growth of Listeria monocytogenes on chicken luncheon meat was evaluated. Slices of luncheon meat were treated by evenly spraying onto their surfaces 0.2 ml of a solution of one of four preservatives (sodium benzoate, sodium propionate, potassium sorbate, and sodium diacetate) at one of three different concentrations (15, 20, or 25% [wt/vol]). Each slice was then surface inoculated with a five-strain mixture of 105 CFU of L. monocytogenes per ml, held at 4, 13, or 22°C, and assayed for L. monocytogenes immediately after inoculation and at 3, 7, 10, and 14 days of storage. Initial reductions of L. monocytogenes populations ranged from 0.78 to 1.32 log10 CFU g−1 at day 0 for sodium benzoate– or sodium diacetate–treated meat, whereas reductions for the sodium propionate or potassium sorbate treatments were only 0.14 to 0.36 log10 CFU g−1. After 14 days of storage at 4°C, L. monocytogenes populations on all treated slices were 1.5 to 3 log10 CFU g−1 less than on the untreated slices. At 13°C and after 14 days of storage, L. monocytogenes populations were 3.5 and 5.2 log10 CFU g−1 less on luncheon meat slices treated with 25% sodium benzoate or 25% sodium diacetate, respectively, and ca. 2 log10 CFU g−1 less when treated with 25% sodium propionate or 25% potassium sorbate than on untreated control slices. Only sodium diacetate was highly inhibitory to L. monocytogenes on meat slices held at 22°C for 7 days or longer. Untreated luncheon meat held at 22°C was visibly spoiled within 10 days, whereas there was no evidence of visible spoilage on any treated luncheon meat at 14 days of storage.

APA, Harvard, Vancouver, ISO, and other styles

43

Çelebi Sezer, Yasemin, and Hüseyin Bozkurt. "Use of antimicrobial packaging systems in the production and storage of meat and meat products." Food and Health 7, no. 2 (2021): 150–63. http://dx.doi.org/10.3153/fh21016.

Full text

Abstract:

Many microbiological, enzymatic, physicochemical, and biochemical changes occur during the production and storage of fresh and processed meat products, which tend to deteriorate more easily by their nature. Nevertheless, consumers mainly prefer cost-effective foods that have a longer shelf life and minimally modified natural properties, can be easily prepared, and in which fewer additives are used. For these reasons, the food packaging industry has turned towards developing new applications with different functions that are not found in traditional packaging methods, such as antimicrobial packaging systems, especially for the protection and improvement of food quality and safety. In this type of packaging, in addition to improving food safety and quality, the shelf life of the product is extended by slowing down the growth rate of microorganisms. Thus, the existing growth of microorganisms during the transportation and storage of the product is also prevented. Therefore, the preservatives taken into the human body with foods are reduced, and the negative effects on health are also avoided. In these systems, the application of antimicrobial food packaging components to the packaging material can be performed by the addition of antimicrobial agents into the polymer, coating polymer surfaces with antimicrobial agents, immobilizing antimicrobial agents on the polymer, and using polymers with antimicrobial properties. In this review, antimicrobial packaging and application methods were generally explained, and innovative packaging systems and their use in meat and meat products were evaluated.

APA, Harvard, Vancouver, ISO, and other styles

44

Widaningrum, Widaningrum, Miskiyah Miskiyah, and Juniawati Juniawati. "EFIKASI CUKA KULIT PISANG DAN AIR KELAPA SEBAGAI PENGHAMBAT Listeria monocytogenes PADA DAGING AYAM." Jurnal Penelitian Pascapanen Pertanian 12, no. 2 (January 9, 2017): 93. http://dx.doi.org/10.21082/jpasca.v12n2.2015.93-104.

Full text

Abstract:

Providing natural preservatives to increase the shelf life of chicken meat is a challenge, since the microbial contaminants problem has been a concern among many actors: government, business, consumers, and health practitioners. Acetic acid (known as vinegar) has properties as an antimicrobial, due to its ability to lower the pH and causing instability in the cell membrane of pathogenic bacteria. This paper aimed to assess the manufacture of vinegar from banana peel and coconut water as potentially natural preservative, and its application to determine the effect of microbial growth inhibition of Listeria monocytogenes in chicken meat. The study was designed using a randomized factorial design with 2 factors: 1. Types of vinegar (banana peel, coconut water, commercial acetic acid and commercial lactic acid) and 2. Storage temperature (room temperature and refrigerated temperature 5-7° C), each were repeated three times. Chicken meat that has been treated with acid soaking then stored at room temperature and cold temperatures. The results showed that banana peel and coconut water vinegar inhibit the growth of testing bacteria L. monocytogenes in chicken meat stored at room temperature more effective (5-6 log CFU/g) than the commercial acetic acid and commercial lactic acid (7-8 log CFU/g), for 24 hours storage. In chicken meat stored in cold temperatures, banana peel and coconut water vinegar had almost the same capabilities with commercial acetic acid (5.34 log CFU/g) on storage for 12 days. The most potential vinegar to be used in refrigerated temperature was banana peel vinegar.

APA, Harvard, Vancouver, ISO, and other styles

45

Bell, R. G., and Karen M. De Lacy. "The efficacy of nisin, sorbic acid and monolaurin as preservatives in pasteurized cured meat products." Food Microbiology 4, no. 4 (September 1987): 277–83. http://dx.doi.org/10.1016/s0740-0020(87)80001-1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

Molognoni, Luciano, Heitor Daguer, Gabriel Emiliano Motta, Thais Cardoso Merlo, and Juliano De Dea Lindner. "Interactions of preservatives in meat processing: Formation of carcinogenic compounds, analytical methods, and inhibitory agents." Food Research International 125 (November 2019): 108608. http://dx.doi.org/10.1016/j.foodres.2019.108608.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Rudy, Mariusz, Sylwia Kucharyk, Paulina Duma-Kocan, Renata Stanisławczyk, and Marian Gil. "Unconventional Methods of Preserving Meat Products and Their Impact on Health and the Environment." Sustainability 12, no. 15 (July 23, 2020): 5948. http://dx.doi.org/10.3390/su12155948.

Full text

Abstract:

A dual objective of food storage is to retain nutritional value and safe consumption over time. As supply chains have globalized, food protection and preservation methods have advanced. However, increasing demands to cater for larger volumes and for more effective food storage call for new technologies. This paper examines promising meat preservation methods, including high pressure process, ultrasounds, pulsating electric and magnetic field, pulsed light and cold plasma. These methods not only make it possible to obtain meat and meat products with a longer shelf life, safer for health and without preservatives, but also are more environment-friendly in comparison with traditional methods. With the use of alternative methods, it is possible to obtain meat products that are microbiologically safer, whilst also high quality and free from chemical additives. Moreover, these new technologies are also more ecological, do not require large quantities of energy or water, and generate less waste.

APA, Harvard, Vancouver, ISO, and other styles

48

Shan, Liran Christine, Aine Regan, Frank J. Monahan, Chenguang Li, Celine Murrin, Fiona Lalor, Patrick G. Wall, and Aine McConnon. "Consumer views on “healthier” processed meat." British Food Journal 118, no. 7 (July 4, 2016): 1712–30. http://dx.doi.org/10.1108/bfj-11-2015-0447.

Full text

Abstract:

Purpose – The purpose of this paper is to investigate consumer attitudes towards and interest in enriching processed meat with healthy ingredients (“functional processed meat”). Design/methodology/approach – Seven focus groups across age and gender were conducted. Discussions were analysed using an inductive thematic approach. Findings – Strategies that participants felt as important for improving the healthiness of processed meat mainly included the use of better quality meat and less salt, fat, preservatives and other additives. “Functional processed meat” was a new concept for participants. Four themes were constructed to reflect participants’ attitudes towards functional processed meat: opposing views on processed meat as a carrier of healthy ingredients; belief in the health benefits of functional processed meat; perceived value of functional processed meat for different consumer groups; and trust and perceived risk surrounding the functional food concept. A large proportion of the participants were unconvinced about the concept of functional processed meat; however many of the participants expressed an openness to purchase this food product if taste and price remained uncompromised. Research limitations/implications – The sample size of the current study is small. Complementary quantitative research with a more representative sample should be implemented. Adopting a quantitative approach, the findings from this study should be explored further to investigate their application in a representative sample of the population. Originality/value – This study represents a first exploratory investigation of consumer views on functional processed meat. It can inform further consumer and market research in relation to the development of “healthier” processed meat.

APA, Harvard, Vancouver, ISO, and other styles

49

Vukovic, Ilija, and Mirjana Milanovic-Stevanovic. "Use and declaration of additives in meat products: New legal regulations." Veterinarski glasnik 59, no. 1-2 (2005): 29–39. http://dx.doi.org/10.2298/vetgl0502029v.

Full text

Abstract:

The paper presents the more important additives used in meat products, their functional characteristics, the permitted quantities and declaration in keeping with the new legal regulations. Additives important for meat products, according to their functional characteristics, can be preservatives, antioxidants, stabilizers, emulsifiers, emulsifying salts, acidity regulators, sequestrants, thickeners, gelling agents, modified starches, acids, colours, aroma enhancers, packaging gases and coating powders, and it must be pointed out that many additives have several functional characteristics at the same time. In stating additives in the list of contents of a product, the elementary functional characteristic of the additive is given with the E number or name of the additive in brackets; modified starches are declared as ?starch" without giving the E number. The declaration does not state the quantity of the additive added to the product, or the biggest permitted quantity of the additive in the given product.

APA, Harvard, Vancouver, ISO, and other styles

50

Wortinger, Ann. "Nutritional Myths." Journal of the American Animal Hospital Association 41, no. 4 (July 1, 2005): 273–76. http://dx.doi.org/10.5326/0410273.

Full text

Abstract:

Owners are sometimes confused or misinformed about nutritional facts pertaining to pet foods, and three common nutritional myths have been propagated in the popular press. The first myth is that meat by-products are of inferior quality compared to whole meat. The second myth is that feeding trials are unnecessary, and the third myth is that pet food preservatives are bad. This paper examines the known facts related to these three myths and discusses the importance of food trials and the different classes and forms of antioxidants used in pet foods.

APA, Harvard, Vancouver, ISO, and other styles

Journal articles on the topic 'Meat preservatives'

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles