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1
Rodionova, K. O., and A. P. Paliy. "Analysis of contemporary meat and meat products’ processing methods." Journal for Veterinary Medicine, Biotechnology and Biosafety 5, no. 2 (June 24, 2019): 31–38. http://dx.doi.org/10.36016/jvmbbs-2019-5-2-6.
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For today, the issue of maximum preservation of meat and meat products at all stages of their production, storage, transportation and realization does not lose its relevance. Existing ways of food products’ preservation for prevention of their microbiological damage are divided into three groups: physical, chemical and biological. The article gives an analysis of modern methods of meat and meat products’ processing. Physical (chill, freezing, super freezing, ionizing irradiation, ultraviolet irradiation, pressure processing, laser irradiation) and chemical (with the use of organic acids, trisodium phosphate, extracts of plants with bacteriostatic properties etc.) methods of meat and meat products’ preservation are characterized. The data on the methods for extension of realization term due to the use of modern packaging materials (modified atmosphere, system of ‘active packaging’ and aseptic packaging) is given. The advantages and disadvantages of each of these methods are indicated.
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Babunova, V. S., P. A. Popov, and I. S. Osipova. "MICROBIOLOGICAL METHODS FOR DETERMINING RESIDUAL QUANTITIES OF ANTIBIOTICS IN MEAT AND MEAT PRODUCTS." Problems of Veterinary Sanitation, Hygiene and Ecology 1, no. 1 (2021): 15–20. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202101002.
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Antibiotics are used not only for treating animals, but also to stimulate growth, fattening, and increase their productivity. When such drugs enter the human body with meat products, resistance, dysbiosis, etc. develops. It is very important to have methods available to control each carcass. The article discusses the microbiological methods used on the territory of the Russian Federation. They are highly sensitive, while at the same time they are not very specific. Some of them can be attributed to express methods, since the analysis time is 3-4 hours. These methods do not require any special complex equipment and can be used in any veterinary laboratory.
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Darwish, Soumia, Naema Yousef, and M. Ismail. "MICROBIOLOGICAL QUALITY AND ELEMENTAL ANALYSIS OF SOME READY-TO-EAT MEAT PRODUCTS." Journal of Food and Dairy Sciences 33, no. 8 (August 1, 2008): 5865–77. http://dx.doi.org/10.21608/jfds.2008.124937.
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Butko, M. P., P. A. Popov, I. S. Osipova, E. A. Semenova, and S. A. Lavina. "STUDY OF VETERINARY AND SANITARY INDICATORS OF PIG MEAT IN ECHINOCOCCOSIS AND ALVEOCOCCOSIS." Problems of Veterinary Sanitation, Hygiene and Ecology 1, no. 3 (2018): 7–12. http://dx.doi.org/10.36871/vet.san.hyg.ecol.201803001.
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The article presents the results of studies to determine the organoleptic, microbiological and physical and chemical parameters of pig meat in echinococcosis and alveococcosis. Studies of the quality and safety of meat samples by organoleptic, microbiological and physicochemical parameters for echinococcosis and alginate pigs, showed that the meat obtained from the invasive animals met the requirements of SanPiN 2.3.1078-01 «Hygiene requirements of safety and nutritional value food products» (approved on 06.11.2001 with changes and additions), GOST R 54354-2011. «Meat and Meat Products. General requirements and methods of microbiological analysis» (12.06.2011) and «Rules for veterinary inspection of slaughter animals and veterinary and sanitary examination of meat and meat products» (1983), and the revealed deviations were uncritical and meat is allowed without restriction. However, in order to provide a full guarantee of veterinary and sanitary well-being of meat obtained from slaughter of invasive animals, in our opinion, it is necessary to provide additional research on its organoleptic, microbiological and physical and chemical indicators, which should ensure its safety.
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TOMPKIN, R. B. "The Use of HACCP in the Production of Meat and Poultry Products1." Journal of Food Protection 53, no. 9 (September 1, 1990): 795–803. http://dx.doi.org/10.4315/0362-028x-53.9.795.
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Meat and poultry products frequently have been implicated in outbreaks of foodborne illness. The risk of foodborne illness can be reduced through implementation of the hazard analysis critical control point (HACCP) concept. The basic principles of HACCP described by the International Commission on Microbiological Specifications for Foods are briefly reviewed. Examples are presented to describe how these principles can be used to manufacture meat and poultry products with improved microbiological safety and quality. The future acceptance of HACCP will depend on the resolution of certain issues.
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Novak, A. I., Y. O. Lyashchuk, K. A. Ivanishchev, and O. V. Platonova. "Analysis of quality and safety indicators in the production of halal meat products." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 4 (January 20, 2021): 69–76. http://dx.doi.org/10.20914/2310-1202-2020-4-69-76.
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The article presents the results of the analysis of quality and safety indicators in the production of halal meat products using the example of beef. A fairly large-scale production of Halal meat has been organized in our country. Despite the 5-10% price increase, these products are in great demand not only among Muslims, but also among consumers who prefer high-quality and environmentally friendly products. Beef is characterized by a high protein content (in particular, myosin and myoglobin). Beef meat contains B vitamins, vitamin B12 is especially important, which the body receives only from animal food. Beef is a supplier of high quality protein essential for building cells, especially muscle cells. Balanced composition of amino acids, which includes arginine and glutamine. In the course of the research, the authors analyzed the veterinary and sanitary characteristics of the production of halal meat products and carried out its veterinary and sanitary assessment. The beef samples were examined by us for compliance with the requirements of TR CU 021/2011 "On food safety" and TR CU 034/2013 "On the safety of meat and meat products" in terms of microbiological and physical and chemical safety. Based on the results of the analysis of the content of toxic elements, physicochemical and microbiological studies, it was concluded that the indicators of both samples meet the requirements of regulatory documents, do not contain toxic elements and are safe. Organoleptic studies showed that both samples under study are of excellent quality category and appearance, however, the consistency of sample 1 is denser and more elastic, the smell and taste of both samples is characteristic of this type of meat, however, the broth obtained from sample 1 is more aromatic and has a bright, rich meat taste. In this connection, according to the results of the study, the authors concluded that sample 1 ("halal beef") has higher quality indicators than sample 2 (beef obtained in the classical way).
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Van Reckem, Emiel, Luc De Vuyst, Stefan Weckx, and Frédéric Leroy. "Next-generation sequencing to enhance the taxonomic resolution of the microbiological analysis of meat and meat-derived products." Current Opinion in Food Science 37 (February 2021): 58–65. http://dx.doi.org/10.1016/j.cofs.2020.09.004.
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Zazharska, N. M., and I. V. Borovuk. "Monitoring of the Listeria spp. identification from the poultry products in the Dnipropetrovsk region." Scientific Messenger of LNU of Veterinary Medicine and Biotechnology 21, no. 93 (April 2, 2019): 103–8. http://dx.doi.org/10.32718/nvlvet9318.
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Due to high mortality, listeriosis is one of the most common causes of death from illnesses associated with food, taking the second place after salmonellosis. Listeriosis, as a rule, arises as a result of consumption of contaminated products, including meat products, cheese, ready-to-eat foods. L. monocytogenes belongs to the third group of pathogenicity. Contamination by L. monocytogenes in processing of products is a constant problem in food plants. Food contamination Listeria leads to a withdrawal of products that produces economic losses. Analysis of the dynamic detection and of the differential identification of Listeria spp. in the meat products of poultry processing enterprises in Dnipropetrovsk region was conducted. The research was carried out by Dnipropetrovsk regional state laboratory of the state service of Ukraine for food safety and consumer protection. The results of bacteriological researches of meat samples which poultry plants gave for microbiological analysis during period 2008–2018 were used for monitoring. Microbiological research was carried out in accordance with valid international normative documents. The fluorescence analyzer Mini Vidas, France, the CAMP test were used for analysis. The biochemical properties of isolated microorganisms were established using BioMerieux API tests, France. Analyzing the number of researches and identification of microorganisms in the Dnipropetrovsk region for the period of 11 years, 3001 positive results out of 8172 analyzed samples were found (36.7%). Herewith, part of positive samples goes up from 8.5% in 2008 to 77.9% in 2018. L. ivanovii was isolated in 1523 samples (18.6%), L. inocua – 833 (10.2%), L. monocytogenes – 493 (6%), L. seeliger – 97 (1.2%), L. grayi – 36 (0.4%), L. welshimeri in 19 samples of meat products (0.2%) out of the 8172 microbiological studies conducted over 11 years. Of the six types of identified Listeria, more than half were L. ivanovii, which is twice as high as cases with L. incocua and thrice compared to L. monocytogenes.
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Puljić, Leona, Brankica Kartalović, Jozo Grabovac, Marija Jukić-Grabovac, Dragan Kovačević, Jelena Petrović, and Krešimir Mastanjević. "CHEMICAL COMPOSITION AND MICROBIAL SAFETY OF PORK MEAT PRODUCTS ORIGINATING FROM HERZEGOVINA." Archives of Veterinary Medicine 12, no. 2 (December 31, 2019): 83–94. http://dx.doi.org/10.46784/e-avm.v12i2.64.
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Th is paper presents the results of chemical composition and microbiological safety testing of dry cured meat products, fermented and semi-dry or pasteurized sausages produced by several meat industries from Herzegovina. In the period from 2016 to 2018, a total of 85 meat products were sampled.Th ese included 20 samples of fermented pork sausages, 10 samples of dry-cured pork loin, 5 samples of dry-cured pork neck and 50 samples of heat-treated sausages. Quality control testing of the samples included determination of meat protein, crude fat, moisture, sodium nitrite and polyphosphates content in sausages, using standard analytical methods. It was confi rmed that all analysed samples meet the requirements in terms of chemical composition, level of additives and microbiological safety. In comparison with dry cured meat products and sausages analyses results, with minimum requirements that are set forth in regulations for that product category. Th e above mentioned suggests that the analysed samples are good quality products and they are in compliance with the regulations.
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Ciekure, Elīna, Inese Siksna, Olga Valciņa, Ludmila Vīksna, and Angelika Krūmiņa. "Microbiological Quality of Ready-To-Eat Products and Potential Risks for Consumers in Latvia / Ēšanai Gatavu Produktu Mikrobioloģiskā Kvalitāte Un Iespējamais Risks Patērētājiem Latvijā." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 70, no. 4 (August 1, 2016): 245–51. http://dx.doi.org/10.1515/prolas-2016-0038.
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Abstract Ready-to-eat (RTE) foods are challenging for food business operators as they need to remain qualitative and safe for consumers. However, consumers tend to choose them more and more often because of fast and easy handling. The highest risk from RTE foods is microbiological contamination, particularly for vulnerable groups like children, elderly, and pregnant women. The aim of the research was to assess the microbiological quality of RTE meat and fish products to highlight possible risks for consumers. A total of 15 984 analyses performed on RTE meat and fish products were included in this study. It was found that RTE meat and fish product samples representative of the market in Latvia in the period 2012-2015 had high microbiological quality and only in rare cases was contamination with hygiene indicatororganisms (coliforms and Escherichia coli) and pathogens (Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, and sulphite-reducing clostridia) detected. However, it is important to pay attention to customer habits of cooking and preparing RTE foods as well - thermal processing for products intended to be used cooked, use before expiration date and adequate storage rules for products, as these have important regarding microbiological risks for health.
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Andreeva, A. V., O. N. Nikolaeva, and I. R. Magadeeva. "Assessment of safety of slaughter products in cattle fasciolosis." Vsyo o myase, no. 5S (November 30, 2020): 30–32. http://dx.doi.org/10.21323/2071-2499-2020-5s-30-32.
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The aim of the study was a veterinary and sanitary assessment of meat and slaughter products in cattle fasciosis. To achieve the goal, depending on the intensity and extensiveness of fasciolous invasion, meat carcasses received by the laboratory of veterinary and sanitary examination of the market were divided into four groups: with a low degree of invasion; with a moderate degree of invasion; with a high degree of invasion and no signs of invasion. Safety assessment of slaughter products was carried out using organoleptic, physicochemical indices, bacterioscopic examination of smears and microbiological analysis of meat. As a result of the studies, it was found that the infection of cattle with fasciosis leads to changes in the organoleptic and physicochemical characteristics of meat. The strongest deviations in physicochemical indicators were recorded in the group with a strong degree of invasion: the reaction with copper sulfate and the formal reaction turned out to be slightly positive. In sanitary microbiological examination, no bacteria of the E. coli group, bacteria of the genus Proteus, bacteria of the genera Salmonella and Listeria monocytogenes were found in all the studied samples, indicating the safety of meat. However, the total bacterial obscurity in samples from carcasses of the group with a strong degree of invasion exceeded the normative indicators (3,0 103±0,18 KOE/g).Therefore, cattle meat with a high degree of contamination should be sent for industrial processing within five days after slaughter.
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Pavlova, E. V., D. I. Udavliev, V. A. Sorokina, A. N. Markova, I. O. Borisova, and G. V. Filipenkova. "MONITORING OF MICROBIOLOGICAL SAFETY AND ESTABLISHMENT OF THE ADJUSTING MEASURES AT VETERINARY AND SANITARY ASSESSMENT OF MEAT PRODUCTS IN JSC «MOROZKO»." Problems of Veterinary Sanitation, Hygiene and Ecology 1, no. 3 (2019): 238–47. http://dx.doi.org/10.36871/vet.san.hyg.ecol.201903001.
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Currently, an urgent task for food enterprises of the Russian Federation is to improve the quality and safety of their products through the introduction of a system for analyzing critical control points (HACCP). This is important not only for the health of the population, but also for enhancing the advantages of products. The article presents materials concerning implementation of the principles of HASSP on the enterprise JSC «MOROZKO». Theoretical aspects of system of HASSP are given, problems are analyzed and recommendations about their minimization in the conditions of implementation of technical regulations of the Customs union 021/2011 «About safety of food products» are developed. Data of sanitary and microbiological control at veterinary and sanitary examination of the cooled and frozen meat of different software suppliers are provided to the normalized indicators in compliance with normative requirements of meat and meat products. Need of carrying out monitoring of microbiological indicators for critical control points is proved. On the basis of monitoring of microbiological indicators of raw materials, water, air, the equipment, overalls, hands of workers the assessment of risk of microbial contamination of finished goods by pathogenic microorganisms and microorganisms - activators of damage of raw materials and products is carried out. The quantitative composition of microflora was determined during air monitoring in the workshops of the enterprise. Comparative analysis of the influence of disinfection of different types of the equipment on its sanitary states by washout method from the equipment is carried out.
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Valishev, A. A., and S. V. Murashev. "Comparative analysis of coriander and cumin action on the microbiological and antioxidant stability of meat products." Meat Industry Journal, no. 9 (September 21, 2020): 36–40. http://dx.doi.org/10.37861/2618-8252-2020-9-36-40.
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Tolentino, Georgina S., Leticia M. Estevinho, Ananias Pascoal, Sandra S. Rodrigues, and Alfredo J. Teixeira. "Microbiological quality and sensory evaluation of new cured products obtained from sheep and goat meat." Animal Production Science 57, no. 2 (2017): 391. http://dx.doi.org/10.1071/an14995.
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The present work aims to study the effect of species and seasoning time on the physicochemical, microbiological and sensory characteristics of cured legs of sheep and goats. Three cure periods were used: two for sheep and one for goat legs. Legs of lamb were cured for 7 and 8 months whereas legs of goat were cured for 8 months only. Samples were evaluated regarding pH, water activity and indicators of food microbial quality and safety. A trained panel carried out the sensory analysis, with aroma, texture, appearance and taste being the evaluated parameters. Significant differences were detected between the amount of aerobic mesophiles of the products cured during 7 months and the sheep legs cured during 8 months. Moulds and yeasts were between 1.81 × 106 ± 1.73 × 106 and 3.97 × 106 ± 5.45 × 106 colony-forming units/g, whereas total coliforms varied from 2.80 × 102 ± 4.13 × 102 to 1.31 × 104 ± 2.39 × 104. All samples were negative for toxigenic species. Concerning sensory analysis, hardness and taste persistence were the attributes that presented the highest and the lowest discriminative power, respectively. In general, the panel was able to characterise and distinguish the samples. The cured legs of goats were characterised as harder and as less succulent than those obtained from sheep. Sheep meat with larger time of cure was the brightest, whereas the one with a smaller time of cure was the most succulent. However, goat meat presented higher values of rancid and acid flavour. Sheep meat submitted to longer processing presented the most intense flavour and sheep meat with an inferior cure period presented the lowest intensity in all flavour attributes. This paper describes, for the first time in Portugal, the production and characterisation of cured legs of sheep and goats as a strategy to enhance economic value to good quality products obtained from animals of second category.
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Luong, Ngoc-Du Martin, Louis Coroller, Monique Zagorec, Jeanne-Marie Membré, and Sandrine Guillou. "Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data." Microorganisms 8, no. 8 (August 6, 2020): 1198. http://dx.doi.org/10.3390/microorganisms8081198.
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A literature search was performed on spoilage of fresh meat products by combining keyword query, text mining and expert elicitation. From the 258 collected studies, a quantitative analysis was first performed to identify the methods which are the most used to evaluate spoilage beside the preservation strategies suggested. In a second step focusing on a subset of 24 publications providing quantitative data on spoilage occurrence time, associations between spoilage occurrence time of meat products and specific spoilage indicators were investigated. The analysis especially focused on factors well represented in the 24 publications, i.e., gas packaging (O2 and CO2) and storage temperature. Relationships between spoilage occurrence and several microbiological indicators were also sought. The results point out possible advantages of removing dioxygen in packaging to delay spoilage occurrence, whereas, in the presence of dioxygen, the carbon dioxide proportion in the gas mixtures was shown to influence spoilage occurrence. The collected data clearly reveal a potentially protective role of lactic acid bacteria. Besides, while a spoilage role could be attributed to Pseudomonas spp., the growth of mesophilic aerobic microbes, Brochothrix spp. and Enterobacteriaceae seemed independent of spoilage occurrence time.
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Bozhko, Nataliia, Vasyl Tyshchenko, Vasyl Pasichnyi, and Ruslan Revenko. "PROTEINS CONTAININIG RAW OF REGIONAL PRODUCTION IN THE TECHNOLOGY OF MEAT CONTAINING BOILED SMOKED SAUSAGES." Technical Sciences and Technologies, no. 2(16) (2019): 145–53. http://dx.doi.org/10.25140/2411-5363-2019-2(16)-145-153.
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Urgency of the research. The deficiency of the most important human body biologically active substances in modern food products encourages the population to consume significant food in order to ensure a deficiency of amino acids, polyunsaturated fatty acids, minerals and vitamins. Target setting. It is possible to solve this problem by combining different types of raw materials, that is, to create multicomponent food products. Analysis of recent research and publications. Creation of innovative multicomponent products are based on freshwater fish of regional production, mechanically deboned poultry meat and certain types of by-products allows to reduce significantly the cost of sausage and culinary products while improving the quality and nutritional values. Uninvestigated parts of general matters defining. The literary sources analysis indicates the lack of research and development of new innovative recipes and technologies of meatcontaining boiled-smoked sausages with various types of regional aquaculture. The research objective. Investigation of the possibility of using regional aquaculture in the formulation of meatcontaining boiled smoked sausage, analysis of the nutritional value of the developed meat-based boiled-smoked sausage, the study of functional-technological, organoleptic and microbiological indicators of the developed meatcontaining boiled smoked sausage. The statement of basic materials. The formulation and technology of meatcontaining boiled smoked sausage, which includes raw materials of regional origin, namely meat of freshwater regional aquaculture, vegetable proteins as soy isolates and protein of hemp seeds, have been developed. The proposed products have high functional and technological properties of meat systems, indicators of quality and safety of finished products and high protein content with simultaneous decrease of energy value. Conclusions. According to results of investigations, the possibility of increasing the functional and technological properties of the model minced meatcontaining boiled-smoked sausages has been confirmed: moisture content up to 77.20 %, high school - up to 69.66 %, emulsifying capacity - up to 94.32 %, emulsion stability -61, 10 %. The sausages developed are microbiological safe. The high nutritional value on the content of the main nutrients has been confirmed. It is confirmed the possibility of combining meat of freshwater fish with traditional types of meat and vegetable raw materials for increasing the nutritional value and economic efficiency of production of meatcontaining boiled-smoked sausages.
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KANATT, SWEETIE R., S. P. CHAWLA, RAMESH CHANDER, and D. R. BONGIRWAR. "Shelf-Stable and Safe Intermediate-Moisture Meat Products Using Hurdle Technology." Journal of Food Protection 65, no. 10 (October 1, 2002): 1628–31. http://dx.doi.org/10.4315/0362-028x-65.10.1628.
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A number of ready-to-use shelf-stable intermediate-moisture (IM) spiced mutton and spiced chicken products were developed with a combination of hurdles (reduced moisture, vacuum packing, and irradiation). The water activity of the products was reduced to about 0.80 either by grilling or by hot-air drying. These IM products were vacuum packed and subjected to gamma radiation processing at 0 to 10 kGy. Microbiological analyses revealed a radiation dose–dependent reduction in total viable counts and in numbers of Staphylococcus species. IM meat products that did not undergo radiation treatment showed visible mold growth within 2 months. The products subjected to irradiation at 10 kGy showed an absence of viable microorganisms and also retained high sensory acceptability for up to 9 months at ambient temperatures.
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Roila, Rossana, Raffaella Branciari, Sara Primavilla, Dino Miraglia, Francesca Vercillo, and David Ranucci. "Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa)." Potravinarstvo Slovak Journal of Food Sciences 15 (May 28, 2021): 475–83. http://dx.doi.org/10.5219/1551.
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The wild boar (Sus scrofa) population in central Italy has strongly increased in the last decades. The meat of the game is characterized by high-quality value and the manufacture of food products from game meat could represent a remarkable added value for the local market promoting local gastronomic specialties and traditions. Adult animals were hunted with the waiting method and the carcasses were processed into the game processing center. Five batches of salami were produced with different amounts of wild boar meat and pork meat. The microbiological, physicochemical, rheological, and sensory evaluations were performed. The microbiological analyses indicated that the salami is safe to consume as Listeria monocytogenes and Salmonella spp. were undetectable in the end products. The Enterobacteriaceae count was below 3 log CFU.g-1 attesting to the adequacy of hygienic characteristics of the process. The chemical composition analyses showed lower lipid content in comparison to pork salami, while the rheological characteristics were equivalent among products. The sensory evaluation highlighted that the consumers’ appreciation of wild boar salami is comparable to that of traditional pork salami.
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Kinley, Brandon, James Rieck, Paul Dawson, and Xiuping Jiang. "Analysis ofSalmonellaand enterococci isolated from rendered animal products." Canadian Journal of Microbiology 56, no. 1 (January 2010): 65–73. http://dx.doi.org/10.1139/w09-108.
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The objectives of this study were to determine the current status of bacterial contamination in rendered animal products and to analyze Salmonella and enterococci isolates from the samples. One hundred and fifty samples were provided by various rendering companies across the United States, including the following meal types: feather, meat, meat and bone, meat and bone from poultry, poultry, and blood meals. The average pH of the meals ranged from 6.16 to 7.36, and the moisture content ranged from 1.9% to 11.5%. The total bacterial counts were in the range of 1.7 to 6.68 log10CFU/g, with the highest in blood meal and the lowest in meat meal. Enterococcus species were detected in 81.3% of the samples and accounted for up to 54% of the total bacterial counts in some samples. Both blood meal and feather meal were more contaminated (P < 0.05) with enterococci than other meal types, although all blood meals were from a single company. Salmonella was detected in 8.7% of the samples. Escherichia coli was not detected in any of the samples, but coliforms were detected in four samples. Among enterococci isolates, three were vancomycin resistant. Thirteen serotypes of Salmonella displayed 16 pulsed-field gel electrophoresis patterns. Pulsed-field gel electrophoresis analysis has indicated that Salmonella contamination was not persistent in the plant environment over time. The D-values for the Salmonella isolates at 55, 60, and 65 °C were in the ranges of 9.27–9.99, 2.07–2.28, and 0.35–0.40 min, respectively. These results suggest that the presence of Salmonella in the finished products may be due to postprocessing contamination. This study has also revealed that the rendering industry has microbiologically improved its products since earlier studies were conducted.
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Freitas, Daniela De Grandi Castro, Alda Letícia da Silva Santos Resende, Angela Aparecida Lemos Furtado, Luana Tashima, and Henrique Muniz Bechara. "The sensory acceptability of a tilapia (Oreochromis niloticus) mechanically separated meat-based spread." Brazilian Journal of Food Technology 15, no. 2 (May 29, 2012): 166–73. http://dx.doi.org/10.1590/s1981-67232012005000010.
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Mechanically Separated Meat (MSM) is an alternative for the diversification of new fish-based products and also as a solution for the use of waste from the filleting industries. Tilapia MSM was used in this study for the formulation of a fish spread aimed at investigating its acceptability by consumers. Two spread formulations were prepared with different types of commercial salt: seasoned salt (A) and common salt (B). The consumers (112) evaluated their acceptance with respect to overall impression, spreadability, appearance and flavour acceptability on a 9-point hedonic scale. A microbiological analysis of the Tilapia MSM was also carried out and the chemical composition of the Tilapia MSM-based spread determined. When considering the acceptance of all the consumers, the overall impression, appearance and flavour were significantly (P < 0.05) lower for the spread made with common salt (B). However, three different consumer segments could be found from the overall impression of the Tilapia MSM-based spread. The largest segment also preferred the spread made with the seasoned salt (A), but both products were well accepted. The tilapia MSM presented adequate quality as a raw material according to the technical regulations for microbiological standards. The final product presented the following chemical composition: moisture - 62.17%; ash - 2.11%; protein - 9.75% and lipid - 18.81%. These results could be of great importance for the industry in developing and marketing new products obtained from mechanically separated Tilapia meat.
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Dzyundzya, O., I. Merna, and Yu Trubuh. "The optimization of the recipe storage of frozen pancakes with minced meat." Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva, no. 1(156) (May 25, 2020): 150–59. http://dx.doi.org/10.33245/2310-9270-2020-157-1-150-159.
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The purpose of the article is to optimize the formulation of frozen pancake with minced meat of extra biological value. Based on the monitoring of the foodmarket, it was concluded that the range of frozen pancakes with minced meatisone of the most popular. The analysis of modern researches in this direction is carried out.It is also established the necessity for developmentof new resource-saving technologies of frozen uncooked food of highbiological value. The subject of the research is technology, semi-fi nished pancakes, minced meat, Jerusalem artichoke and eggplant food powders. It has been identifi ed the upcoming food supplements. A recipe for a semi-fi nished pancake has been developed. When working out the technological solutions for the production of coat for pancakes with Jerusalem artichoke powder, the dosage of powder varied from 1 to 5% in increments of 1%. For minced meat, the replacement of raw meat with reconstituted eggplant powder was from 2 % to 20% in increments of 4% . Based on the analysis of organoleptic quality indicators of the semi-fi nished pancake (shell), the rational dosage of Jerusalem artichoke powder, equal to 2%, was fi nally established. Based on the results of the research, a rational amount of reconstituted eggplant powder was established, that is 10% of the total weight of semi-fi nished products. We can see the quoted results of research with organoleptic, microbiological indicators of quality. It was found that the chemical composition of the developed pancakes with the addition of Jerusalem artichoke powder (shell) and eggplant (minced meat) have a more balanced composition in terms of nutrients and essential substances. It is investigated that according to microbiological indicators the developed pancake semi-fi nished product is safe. The results of the experiments prove that the chosen eggplant and Jerusalem artichoke powders, as well as other vegetable powders are eff ective products of functional nutrition. Therefore, these products can be off ered for mass use in the production of fl our products, namely pancakes. Key words: pancake semi-fi nished product, food powder, eggplant, Jerusalem artichoke, minced meat, pancakes.
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Dabasso, Buke G., Anselimo O. Makokha, Arnold N. Onyango, Julius M. Mathara, and Qabale D. Badake. "Effect of Temperature, Storage Containers and Improved Hygiene on Microbial Safety and Chemical Quality of Traditional Meat Products." European Journal of Agriculture and Food Sciences 3, no. 4 (August 24, 2021): 71–77. http://dx.doi.org/10.24018/ejfood.2021.3.4.317.
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Preservation of meat and meat products is important due to its short shelf life and perishability. The pastoralists of Northern Kenya processed and preserved traditional meat products for consumption. The traditional meat products are relished food both for nutritional and cultural heritage among the Borana pastoralists. The study was carried out to assess the microbial safety and chemical quality of traditional meat products. The samples were collected immediately after processing and transported in a cool box to the food laboratory for microbial analysis and determination of changes related to lipid oxidation during storage for seven weeks at ambient temperature and at refrigerated temperature (5 °C). Microbiological quality of the samples was assessed by Total Viable Count (TVC), Escherichia coli count, Staphylococcus aureus count and yeast and mold count. Result showed that Staphylococcus aureus, yeasts and molds were detected in the products and there was increase of Staphylococcus aureus count from (1.44 log10 CFU/g) to (2.28 log10 CFU/g)) during storage at ambient temperature for seven weeks. Samples stored at refrigerated 5oC showed less counts of microbial load. The peroxide value, acid value and thiobarbituric acid levels were below the value associated with meat spoilage during the expected shelf life. Reduction of moisture during drying of traditional meat products and cooking of meat at high temperature contributed towards reduction of microbial load. However, poor handling and post contamination may lead to poor microbial quality of traditional meat products.
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张, 帆. "Investigation and Analysis of Microbiological Contamination in Cooked Meat Products in the Pearl River Delta Region of Guangdong Province." Pharmacy Information 01, no. 02 (2012): 7–10. http://dx.doi.org/10.12677/pi.2012.12002.
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Fernández-Castañeda, Laura Alejandra, Henry Arias-Candamil, Bryan Zapata-Torres, and Maurem Paola Ardila-Castañeda. "Evaluation of the antimicrobial capacity of Hass avocado seed extract (Persea americana) for potential application in the meat industry." DYNA 85, no. 207 (October 1, 2018): 346–50. http://dx.doi.org/10.15446/dyna.v85n207.72980.
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NaNO2 is used in meat products to inhibit pathogenic microorganisms; its use is limited, and it forms carcinogenic N-nitroso compounds. There is currently a great demand for natural products. The Hass avocado seed extract produces an antimicrobial reaction against bacteria such as Staphylococcus aureus. After the seed of the Hass avocado (AS) had been dehydrated at 50°C for 10 hours, we undertook a quality and analysis of the moisture and microbiological test. The extract was obtained in hot water and in solvents to perform an antimicrobial sensitivity test, which is an inhibition halo test using the strain Staphylococcus aureus as microorganisms. A minimum capacity inhibition test was also carried out. The concentration of the extract by solvents was 7 mg/mL, and it presented an inhibition halo of 1.8mm.The combination of AS and nitrites caused oxidation and darkening in the halos. The compounds that were extracted from the Hass avocado seeds with the methods used are not effective against S. aureus.
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Yanmaz, Berna, SevdaUrcar Gelen, and Semin Gedikli. "DETERMINATION OF SOME MICROBIOLOGICAL, CHEMICAL AND HISTOLOGICAL PROPERTIES OF SALAMI AND SAUSAGES SOLD IN MARKETS." International Journal of Advanced Research 9, no. 08 (August 31, 2021): 96–99. http://dx.doi.org/10.21474/ijar01/13235.
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Salami and Sausage are ready to eat meat products that can pose a risk for human health. This study was aimed to determine the some microbiological, chemical and histological properties of 31 salami and 23 sausages from different companies offered for sale in markets, Turkey. The total aerobic mesophilic bacteria (TAMB), yeast and mould enumeration, lactic acid bacteria and psychrophilic bacteria count were evaluated. The water activity, pH, moisture content, and ash content were analysed. The mean TAMB value of salami and sausage samples were 2.30 log CFU/g and 2.80 log CFU/g, respectively (P>0.05). The water activity was found as 0.97 for both samples. The pH value of salami and sausage samples were 5.94 and 5.87, respectively (P>0.05). Moisture content was higher in salami samples (63.80%) than sausage samples (62.00%) (P>0.05). The average ash content in salami samples was 2.15%, while it was 2.80% in sausage samples (P>0.05). In conclusion, the microbiological and chemical analysis of sausage and salami products were within the range of Turkish standards. However, histological analysis revealed that some packed sausage and salami products sold in market are manufactured from lower-value trimmed food.
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Šulcerová, Hana, and Radka Burdychová. "Optimalization of frozing period of pork and beef for processing of fermented „Mettwurst“." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 56, no. 5 (2008): 211–20. http://dx.doi.org/10.11118/actaun200856050211.
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In this work, the level of microbial contamination of pork and beef meat for processing of heat-untreated fermented meat products was monitored. In company providing samples for this work, meat was kept frozen for period of 6 days (144 hours), which was not effective due to the financialy expensive frozing storages. The relationship between meat freezing period and number of selected technological as well as hygienical significant microorganisms was monitored, with the aim to optimize frozing period to keep microbial quality of meat and meat products. Microbiological analysis of meat samples was performed before freezing of meat and after 48, 72, 96, 120 and 144 hours of freezing. Furthermore, the analysis was carried out after 7 and 21 days of meat products storing period. Total number of microorganisms, total number of psychrotrophic microorganisms, yeast and fungi, coliforms, bacteria of the genus Enterococcus and bacteria of the family Enterobacteriaceae were detected. As from results, sufficient period for meat freezing was 72 hours. After this period total count of microorganisms as well as bacteria of the family Enterobacteriaceae, coliforms bacteria and bacteria of the genus Enterococcus reached the level, which at next freezing was not influenced. Number of psychrotrophic microorganisms were growing by next prolonging of freezing period, above 72 hours. Numbers of yeast and moulds became almost unchanged during the whole freezing period.
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Piven, O. T., M. S. Khimich, K. V. Teshko, V. O. Khodunova, and O. M. Gorobey. "Microbiological indexes of mutton at monieziosis." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 20, no. 92 (December 10, 2018): 105–8. http://dx.doi.org/10.32718/nvlvet9221.
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Today, one of the most objective indicators of safety and quality are microbiological. Although it is practically impossible to completely avoid meat contamination and a wide range of factors may affect the microbial contamination of meat, despite this, microbiological risk analysis is the most effective system for assessing and controlling the safety of meat and meat products, in particular lamb. Therefore, the purpose of our study was to determine the microbiological parameters of lamb obtained from animals affected by monitors, in particular during peak infestations in the southern region. We investigated 125 lamb’s carcasses killed in Berezovsky and Saratsky districts of the Odessa region within 3 months. 35 carcasses from that quantity were infected by monieziosis. This amounts 28%. Percentage of moniezia disease was 20% in May, in June and July respectively 39.1% and 22.7%. The results of study showed that the defeat of lambs at the age of 4−6 month by moniezia leads to decrease of quality of mutton. The microbiological indexes indicate it. Study of common bacterial contamination established that the QMAFAnM in samples of experimental group didn’t exceed the allowable level in May and June. So, in May allocated 3.01 ± 0.28×103* CFU per 1 g (Р ≤ 0.05). This is true toward control. The quantity of Colonies Forming Units per 1 g increased in June and was 3.13 ± 0.23×105 (Р ≤ 0.05). The increase is related to gradual height of the inflammatory process, intoxication, allergization of lamb’s organism that caused by moniezia. The QMAFAnM exceed the allowable level in July and was 5.22 ± 0.11×106 CFU per 1 g (Р ≤ 0.05). This indicates a questionable quality of meat. That raw materials can’t be used by consumers on general grounds. It can cause outbreaks of food poisoning. The QMAFAnM during experimental period didn’t exceed the allowable level and was within the 1.81 ± 0.34−4.31 ± 0.12×102 CFU per 1 g in carcasses from non-invasive by moniezia (control group) animals. Collibacillus bacterias have indentified during all experimental period in samples from invasion by moniezia animals. At the same time collibacillus bacterias in samples from non-invasion animals were found only in June and July. Average content of colibacillus baсterias was within the 1.68 ± 0.12−4.65 ± 0.26×102 (Р ≤ 0.05) CFU per 1 g for experimental group. The index didn’t exceed the allowable level but it was higher than indexes in control group. Salmonella contamination was not detected in any groups of samples.
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Fraqueza, Maria João, Marta Laranjo, Susana Alves, Maria Helena Fernandes, Ana Cristina Agulheiro-Santos, Maria José Fernandes, Maria Eduarda Potes, and Miguel Elias. "Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons." Foods 9, no. 1 (January 15, 2020): 91. http://dx.doi.org/10.3390/foods9010091.
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The manufacturing of dry-cured meat products usually includes a smoking step. Polycyclic aromatic hydrocarbons (PAHs) are potentially carcinogenic chemical compounds that may result from smoking. The aim of the present study was to optimize the smoking regime of traditional dry-cured meat products in order to minimize the presence of PAHs. Dry-cured sausages were submitted to different smoking regimes: (A) no smoking; (B) 20 h effective smoking; (C) 60 h effective smoking; (D) effective smoking until reaching 38%–40% weight losses. Three independent batches were produced per smoking regime, and three samples per batch were analyzed. Microbiological, physicochemical, and sensory analyses were performed. The total PAHs content was generally low and did not differ significantly in meat products submitted to the four different smoking regimes. The PAH4 and benzo(α)pyrene levels were below the established legal limits in all analyzed dry-cured sausages. Nevertheless, non-smoked sausages always showed lower PAHs values for all PAHs groups.
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Koushki, Mohammadreza, Paliz Koohy-Kamaly, and Sara Sohrabvandi. "Assessment of the Microbial Quality of Industrial Ready-to-Eat Salads Containing Meat Products." Current Research in Nutrition and Food Science Journal 9, no. 2 (August 30, 2021): 662–70. http://dx.doi.org/10.12944/crnfsj.9.2.29.
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Ready-to-eat foods are not usually treated sufficiently to eliminate the existing pathogenic bacteria in them before consumption; therefore, bacterial contamination in these foods requires due consideration. This study aims to detect Salmonella and Escherichia coli contamination and total microbial count in ready-to-eat salad samples containing meat products in Tehran in 2018. The microbial analysis of 136 samples including Olivier salad, Macaroni salad, and Sausage salad, collected by simple randomized sampling method from chain-stores, grocery and cooperative stores, was done according to the ISO international standards. Salmonella was not detected in any of the samples, and only 0.7% of the samples were contaminated with E. coli. The total number of microorganisms in 89.6% of the Olivier salad samples, 61.4% of the Macaroni salad samples and 97.7% of the Sausage salad samples was within the permitted limits of the Iranian National Standard. The average total number of microbes in the Olivier salad, Macaroni salad, and Sausage salad samples was obtained as 4.84, 4.23, and 5.34 log CFU/g, respectively. This study confirms the relatively satisfactory microbiological quality of ready-to-eat salads containing meat products in Tehran,Iran.
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Ziomek, Monika, Krzysztof Szkucik, Monika Maćkowiak-Dryka, Waldemar Paszkiewicz, Łukasz Drozd, and Renata Pyz-Łukasik. "Veterinary regulations for obtaining and processing edible snails." Medycyna Weterynaryjna 73, no. 12 (2017): 819–25. http://dx.doi.org/10.21521/mw.5796.
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For many years Poland has been a highly recognized producer and supplier of Cornu aspersum (Cornu aspersum aspersum, Cornu aspersum maxima) and Helix pomatia snails in European markets. Exports include both live snails and snail-derived food products such as snail meat and eggs. Slime, used in pharmaceutical and cosmetic industries, is another economically significant snail-derived product. This paper presents standardized terminology for farm snails and outlines regulations concerning snail farming, trade, processing plants and snail meat obtained. The current results of microbiological studies of snail meat obtained in Poland are shown as well. The analysis conducted in this paper indicates the need to clarify legislation, especially with regard to snail farming, and to elaborate regulations on snail meat processing....
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McMULLEN, LYNN, and MICHAEL E. STILES. "Storage Life of Selected Meat Sandwiches at 4°C in Modified Gas Atmospheres." Journal of Food Protection 52, no. 11 (November 1, 1989): 792–98. http://dx.doi.org/10.4315/0362-028x-52.11.792.
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The refrigerated storage life of selected meat sandwiches packed in elevated carbon dioxide atmospheres with air or nitrogen was studied by acceptability scores of untrained panelists and by microbiological analysis. Commercially produced sandwiches, including processed meats, roast beef and hamburgers, were packed in gas impermeable film with 50% CO2 and 50% air, stored at 4°C, and compared with a frozen reference sample. Processed meat products were still acceptable up to 35 d storage, roast beef for 28 to 35 d storage, and hamburger for only 14 d. The effect of gas atmospheres with 30, 50, or 70% CO2 and either air or nitrogen, on acceptability of laboratory-packaged bologna, ham, roast beef, and hamburger, was also studied. The most significant effect was observed with hamburger samples, in which exclusion of oxygen extended storage life from 14 to 35 d. Initial product quality was a more important factor determining the length of storage life than the range of gas atmospheres between 30 and 70% CO2, except for hamburger packaged in atmospheres containing air. A universal storage life for these products cannot be recommended. However acceptance of the products by an untrained taste panel generally extends beyond achievement of maximum microbial load.
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Hawthorne, Luzia M., Anel Beganović, Matthias Schwarz, Aeneas W. Noordanus, Markus Prem, Lothar Zapf, Stefan Scheibel, Gerhard Margreiter, Christian W. Huck, and Katrin Bach. "Suitability of Biodegradable Materials in Comparison with Conventional Packaging Materials for the Storage of Fresh Pork Products over Extended Shelf-Life Periods." Foods 9, no. 12 (December 4, 2020): 1802. http://dx.doi.org/10.3390/foods9121802.
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The packaging of fresh meat has been studied for decades, leading to improved packaging types and conditions such as modified atmosphere packaging (MAP). While commonly used meat packaging uses fossil fuel-based materials, the use of biodegradable packaging materials for this application has not been studied widely. This study aimed at evaluating the sustainability of biodegradable packaging materials compared to established conventional packaging materials through analyses of the quality of freshly packaged pork. The quality was assessed by evaluating sensory aspects, meat color and microbiological attributes of the pork products. The results show no significant differences (p > 0.05) in ground pork and pork loin stored in biodegradable MAP (BioMAP) and conventional MAP for the evaluated sensory attributes, meat color or total bacterial count (TBC) over extended storage times. The data suggest that BioMAP could be a viable alternative to MAP using conventional, fossil fuel-based materials for the storage of fresh meats, while simultaneously fulfilling the customers’ wishes for a more environmentally friendly packaging alternative.
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Zbadi, L., A. El Ouali Lalami, A. Baroudi, Z. Marsou, and K. Fikri Benbrahim. "Microbiological quality Assessment of hospital food in a public hospital in Fez (Morocco)." JOURNAL OF ADVANCES IN BIOTECHNOLOGY 4, no. 1 (January 30, 2014): 286–96. http://dx.doi.org/10.24297/jbt.v4i1.1629.
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The food safety has become a major issue in hospitals, since patients are especially vulnerable to foodborne illness considered as nosocomial infection.Aims: To assess health hazards in food at a hospital in Fez city (Morocco).Material and Results: Hygienic quality of food samples (n = 81: meals (40%), plants and vegetables (35%); meat / meat products (17%)) and contact surfaces (n = 80: local (32,5;%), equipment (50%) and staff’s hands (17,5%)) was evaluated during 2011, and involved germs have been researched using standard methods. Results interpreted according to the Moroccan and French standards showed that the percentage of food’s non-compliance was 12%, with 32% for plants / vegetables and 7% for meat / meat products.The criminalization of fecal coliform was the important (91%) compared with Staphylococcus aureus (9%). Salmonella sp., Listeria monocytogenes, anaerobic sulphito-reducers, yeasts and molds were not implicated.Contact surfaces analysis showed that 40% of equipment, 38% of local and 29 % of the staff’s hands were not clean. The causative organisms were fecal coliforms (60%) and S. aureus (40 %).Conclusion: Contact surfaces may affect the hygienic quality of food served in the hospital. That could make the warning signal in hospitals for the establishment of a global quality policy to ensure food safety and to prevent healthcare associated infections.
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Augustyńska-Prejsnar, Anna, Małgorzata Ormian, Paweł Hanus, Maciej Kluz, Zofia Sokołowicz, and Mariusz Rudy. "Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety." Journal of Food Quality 2019 (May 19, 2019): 1–8. http://dx.doi.org/10.1155/2019/5313496.
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Along with the growth of the group of consumers paying attention to the relationship between diet and health, there is a trend of interest in natural products and the possibility of their use in meat processing. Raw material used for the study was the breast muscles of pheasants (Phasianus colchicus), which were marinated for 24 hours with acid whey, buttermilk, and lemon juice. Physical parameters (marinade absorption, pH, WHC, colour, shear force, texture profile analysis (TPA), and thermal losses) and microbiological parameters (the number of mesophilic aerobic bacteria, Enterobacteriaceae, Pseudomonas spp., and lactic acid bacteria) of the nonmarinated and marinated muscles (raw and roasted) were evaluated, and sensory analysis was made. The studies have shown that whey and buttermilk can be used as a natural marinade for marinating pheasant meat, as it ensures microbiological safety of the product and has a positive effect on tenderness (measured by shear force) and chewiness. In the sensory evaluation, it improves the juiciness and tenderness of the roast product and has obtained general acceptability.
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Amaral, Sheyla Maria Barreto, Candido Pereira do Nascimento, Sandra Maria Lopes dos Santos, Maria Aparecida Liberato Milhome, and Marlene Nunes Damaceno. "Valorization of agroindustry waste for the elaboration of fishburgers." Research, Society and Development 10, no. 3 (March 20, 2021): e40010313395. http://dx.doi.org/10.33448/rsd-v10i3.13395.
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Waste production derived from agroindustry (bark, bagasse and seeds) has been increasing in Brazil. The cultivation of cashew to produce chestnuts and products obtained from cashew peduncle has generated a large amount of residue. Therefore, the objective of this study was to elaborate Nile tilapia fishburger with addition of cashew residue flour (CRF) and evaluate its microbiological and physicochemical characteristics. Three formulations F0, F1 and F2 (0%, 5% and 10% CRF, respectively) were elaborated as a substitute for mechanically separated meat (MSM) from Nile tilapia. The results of the microbiological analyzes of CRF and fishburgers were satisfactory, according to standards established by the Brazilian legislation. Fishburger formulations showed low lipid and high protein content. The analysis of centesimal composition showed that there was no significant difference (p≥0.05) between the formulations (except water content and carbohydrate). The results show the elaboration of new products based on the residues of agroindustry provides greater access of fish products to different social classes and waste valorization. CRF has been applied to fishburger formulations satisfactorily, helping to reduce the environmental impacts associated with the disposal of this agroindustrial waste.
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Tidjani, Abdelsalam, Abdelsalam Adoum Doutoum, Brahim Boy Otchom, Mahamat Bechir, Hourra Djiguide Chemi, Fatiou Toukourou, and Comlan Aristide de Souza. "Assessment of Hygiene Practices and Identification of Critical Control Points Relating to the Production of Skewered Meat Sold in N’Djamena-Chad." Journal of Food Research 2, no. 5 (September 19, 2013): 190. http://dx.doi.org/10.5539/jfr.v2n5p190.
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<p>Meat is a food of choice because of its nutritional quality. Grills are regularly consumed in Africa and particularly in the Sahelian countries. These are very popular consumer products. However, they can be contaminated by various microorganisms and cause food poisoning if the meat is not handled in hygienic conditions. In order to contribute to improving the quality of these products, we have followed the steps in production of meat skewers by the method of “5M” of Ishikawa. The “HACCP decision tree” model was used to determine the Critical Control Points (CCP). Hazard Analysis Critical Control Point (HACCP) is a method and principles of management of food safety. The results of monitoring procedures for making meat skewers showed many shortcomings in hygiene. Six (06) critical points were determined. As for testing, we conducted microbiological analyzes on fifty (50) units of samples corresponding to ten (10) different types of products collected at different stages of production. Compared to AFNOR (French Association of Standardization), criteria for cooked and dehydrated soups and considering the analytical variability associated with the methods of analysis, our results indicate that the products contaminated with germs indicating failure to comply with hygiene. Samples analyzed presented at different stages of production compliance rate of 40% for total bacteria (30 °C), 30% for total coliforms and thermotolerant coliforms (44 °C). The rate of non-compliance is 40% compared with sulphite-reducing anaerobes. Molds identified in meat skewered and ingredients are <em>Aspergillus niger</em>, <em>Aspergillus flavus</em>, <em>Penicillium sp</em> and <em>Geotrichum sp</em>. Salmonella, <em>S. aureus</em> and yeasts are absent in the samples. Training on good hygiene practices is required at vendors in order to ensure the hygienic quality of grilled meats.</p>
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Kos, Ivica, Ana Zgomba Maksimović, Marija Zunabović-Pichler, Sigrid Mayrhofer, Konrad J. Domig, and Mirna Mrkonjić Fuka. "The Influence of Meat Batter Composition and Sausage Diameter on Microbiota and Sensory Traits of Artisanal Wild Boar Meat Sausages." Food technology and biotechnology 57, no. 3 (2019): 378–87. http://dx.doi.org/10.17113/ftb.57.03.19.6197.
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In this study, the influence of meat batter composition and sausage diameter on the development of microbiota and sensory traits of traditional, spontaneously fermented wild boar meat sausages are evaluated. This research also demonstrates how principal component analysis (PCA) can be used to relate product sensory properties to particular microbial genotype and to select potential starter or adjunct culture. Generally, similar microbiological results were obtained in all types of products. The undesirable microbiota was either not detected at any sausage production stage or its number decreased below the detection limit in ripened sausages. The low growth rate of lactic acid bacteria (LAB) was consistent with the obtained pH and slow acidification rate. Although no differences in the composition of LAB species were noticed between sausage types (50S=50 % wild boar meat in small casing, 50L=50 % wild boar meat in large casing, 100S=100 % wild boar meat in small casing), a clear separation based on LAB genotypes could be observed. Upon quantitative descriptive analysis, significant differences in sensory attributes between sausage types were established. According to the PCA, the overall acceptability traits of sausages are closely linked to one Leuconostoc mesenteroides genotype (LM_4). Of all tested technological properties, LM_4 strains showed remarkable acidification ability, lowering the pH from pH=5.41 to 3.74, and pronounced proteolytic activity on skimmed milk as well as antagonistic activity against Staphylococcus aureus (DSM 20231) and Brochothrix thermosphacta (LMG 17208). Lipolytic and haemolytic activities were not detected, and all analyzed strains were susceptible to tested antibiotics and possessed no biogenic amine genes.
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SORIANO, J. M., H. RICO, J. C. MOLTÓ, and J. MAÑES. "Microbial Evaluation of Spanish Potato Omelette and Cooked Meat Samples in University Restaurants." Journal of Food Protection 63, no. 9 (September 1, 2000): 1273–76. http://dx.doi.org/10.4315/0362-028x-63.9.1273.
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The focus of this study was to evaluate the microbial quality of Spanish potato omelette and cooked meat samples including pork loin, chicken croquettes, long pork sausage, chicken breast, and meatballs from University restaurants. Microbiological analyses of Spanish potato omelette and cooked meat samples resulted in aerobic plate counts from <1.00 to 2.90 and from <1.00 to 6.04 log10 CFU g−1, respectively. Total coliforms ranged from <3 to 43 most probable number (MPN) g−1 and from <3 to >2,400 MPN g−1 for Spanish potato omelette and meat products, respectively. Escherichia coli, coagulase-positive staphylococci, and Lancefield group-D streptococci were detected in 1.7%, 3.5%, and 12.9% of Spanish potato omelette samples, respectively. For cooked meat samples, 8.8%, 7.6%, and 24.6% contained E. coli, coagulase-positive staphylococci, and Lancefield group-D streptococci, respectively. E. coli O157:H7, Salmonella spp., and Shigella spp. were not detected. Klebsiella pneumoniae, Klebsiella oxytoca, Citrobacter freundii, Enterobacter cloacae, and Serratia spp. were isolated from Spanish potato omelette samples. For cooked meat samples, C. freundii, E. cloacae, and Aeromonas hydrophila were detected. The results suggest that some handling practices should require more attention, and as a consequence, a hazard analysis and critical control point program should be developed and implemented.
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Khairullin, M. F., E. A. Koval, I. Y. Levitskaya, M. G. Gadjiev, and B. A. Sultonov. "Development of technology of preparation of pork semi-products with the application of low-temperature treatment." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 2 (November 1, 2019): 250–56. http://dx.doi.org/10.20914/2310-1202-2019-2-250-256.
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The study was aimed at developing a technology for preparing various semi-finished products from pork meat using low-temperature processing "Su-Vid". The main physicochemical indicators, functional-technological and structural-mechanical characteristics of semi-finished products, the chemical composition of semi-finished products and finished products were identified and determined experimentally, and organoleptic analysis was carried out. The data indicate that the use of low-temperature processing significantly affects the characteristics of manufactured products, which improves its performance. In particular, pork semi-finished products prepared at low temperatures are characterized by the yield: steak – 93.9%, ribs – 92.6%, in comparison with the control regime, 7.5 and 6.2% higher. The complex of data obtained showed that the samples of semi-finished pork, according to the experimental regimes of heat treatment, in terms of safety, fully meet the requirements of TR TS 034/2013. Analysis of semi-finished pork products showed that products prepared using the Su-Vid technology had high organoleptic characteristics, taste and sensory characteristics. During the storage of semi-finished products, minor changes in proteins and fats, as well as organoleptic, sanitary and microbiological characteristics, took place. As a result, a bone steak was developed in the Caucasian marinade and pork ribs in the Monte Ritz marinade made using the Su-Vid technology. The results allow us to judge that this technology is quite promising and has a positive effect on the characteristics of manufactured products. The widespread introduction of this technology in the meat industry will allow the development of semi-finished products and products of high quality, nutritional and biological value compared to products manufactured by traditional methods, as well as reduce production costs.
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Chase, G. William, William O. Landen, Abdel-Gawad M. Soliman, and Ronald R. Eitenmiller. "Liquid Chromatographic Analysis of Niacin in Fortified Food Products." Journal of AOAC INTERNATIONAL 76, no. 2 (March 1, 1993): 390–93. http://dx.doi.org/10.1093/jaoac/76.2.390.
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Abstract An ion exchange liquid chromatographic (LC) method using an anion exchange resin column was developed for the determination of niacin in fortified foods. Samples were extracted by autoclaving with H2SO4 (1+1). Florisil open column chromatography was used to remove interferences from the sample extracts. Niacin levels were quantitated by an LC system using a 250 x 4.1 mm Hamilton PRP-X100 column, a mobile phase of 2% glacial acetic acid in water, and UV detection at 254 nm. The limit of detection was 0.11 μg niacin/mL, and the standard curve was linear from 0.24 to 0.80 jag niacin/mL. The system reproducibility was evaluated by completing 10 repetitive analyses on an infant formula and a macaroni product, which gave an average CV of 2.7%. Mean recovery (± standard deviation) was 99.8 ± 7.7 (n = 15). The results compared favorably with those by the AOAC microbiological method.
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BAUTISTA, DERRICK A., JEAN PIERRE VAILLANCOURT, ROBERT A. CLARKE, SHANE RENWICK, and MANSEL W. GRIFFITHS. "Rapid Assessment of the Microbiological Quality of Poultry Carcasses Using ATP Bioluminescence." Journal of Food Protection 58, no. 5 (May 1, 1995): 551–54. http://dx.doi.org/10.4315/0362-028x-58.5.551.
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The meat industry is in need of faster and more reliable methods to determine microbial loads in food products. A rapid method (<15 min) has been developed to assess the microbiological quality of chicken carcasses using the adenosine triphosphate (ATP) bioluminescence assay. The results indicate that, following modifications, the ATP bioluminescence test produced an acceptable correlation with plate counts (r = 0.85, p < 0.001) and demonstrated good repeatability between replicates. It is envisaged that the modified ATP bioluminescence assay would best be used as a platform rejection test. Using threshold levels determined from the regression equation, the ATP bioluminescence assays gave about 90% agreement with plate counts for carcass rinses with counts above 5 × 104 CFU/ml. These findings suggest that the modified ATP bioluminescence assay could be used for monitoring critical control points (CCPs) in programs based on hazard analysis of critical control points (HACCP).
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MENÉNDEZ, ROSA ANA, EUGENIA RENDUELES, JOSÉ JAVIER SANZ, ROSA CAPITA, and CAMINO GARCÍA-FERNÁNDEZ. "Behavior of Listeria monocytogenes in Sliced Ready-to-Eat Meat Products Packaged under Vacuum or Modified Atmosphere Conditions." Journal of Food Protection 78, no. 10 (October 1, 2015): 1891–95. http://dx.doi.org/10.4315/0362-028x.jfp-15-103.
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The objective of this research was to determine the behavior of Listeria monocytogenes in three types of sliced ready-to-eat meat products packaged under vacuum or modified atmosphere conditions and stored at three temperatures. Slices of about 25 g of chorizo (a fermented dry pork sausage), jamón (cured ham), and cecina (a salted, dried beef product) were inoculated with L. monocytogenes NCTC 11994. Slices were packaged in a vacuum or in a modified atmosphere (20% CO2, 80% N2). After packaging, samples were stored for 6 months at three temperatures: 3, 11, or 20°C. Microbiological analyses were performed after 0, 1, 7, 15, 30, 45, 90, and 180 days of storage. The type of meat product, the type of packaging, the temperature, and the day of storage all influenced microbial levels (P < 0.001). L. monocytogenes counts decreased throughout the course of storage in samples of chorizo (quick decrease) and jamón (gradual decrease). In cecina samples, counts of L. monocytogenes increased from day 0 to day 1 of storage and then remained constant until day 90 of the study. These results may be of use for enhancing the safety of these ready-to-eat meat product types. Additional evaluation of the behavior of L. monocytogenes in cecina is needed.
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Trajkovic-Pavlovic, Ljiljana, Budimka Novakovic, Mirjana Martinov-Cvejin, Vera Gusman, Sanja Bijelovic, Natasa Dragnic, and Dragana Balac. "How a routine checking of Escherichia coli in retailed food of animal origin can protect consumers against exposition to Campylobacter spp. and Listeria monocytogenes?" Vojnosanitetski pregled 67, no. 8 (2010): 627–33. http://dx.doi.org/10.2298/vsp1008627t.
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Background/Aim. According to the literature that has been published over the last two decades Campylobacter spp i Listeria monocitogens can be identified as causes of numerous diseases derived by consuming food of animal origin. The purpose of this paper was to find out how established national microbiological criteria of the Republic of Serbia on food safety in retailed food of animal origin could contribute to consumer's protection against exposition to foodborne pathogens such as Campylobacter spp. and Listeria monocytogenes. Methods. During a routine microbiological safety control of randomly selected 60 samples of fresh poultry meat, 30 samples of other fresh meat readymade for grilling, 30 samples of sausage products, 37 samples of heattreated meat, 39 samples of toppings for fast food of animal origin and 31 samples of dairy products a national food safety criteria (Escherichia coli, aerobic plate count, Salmonella spp., coagulasa positive Staphylococcus, Proteus spp., sulphitoreducting Clostridia) were applied and, as well as, testing to Campylobacter spp. and Listeria monocitogens. In determination of Campylobacter spp. and Listeria monocytogenes, food quality control methods of the Food and Agriculture Organization (FAO) were applied, while in determination of the other above motioned bacteria, national provisions on microbiological methods were applied who are adjusted to the FAO ones. Results. Related to the national criteria on microbiological food safety, 88 (38.8%) samples, out of the total 227 tested, were rejected. When to these results, the results of laboratory tests on Listeria monocytogens were added, a terminal number of rejected samples were not changed. When to these results, the results of Campylobacter spp. testing were added, 91 (40.1%) out of the 227 samples were unsatisfied. Results of logistic regression model with occurrence of Escherichia coli as dependent variable indicated that Escherichia coli was 4.5 times likely to occur among samples with Campylobacter spp. than among samples without Campylobacter spp. (OR = 4.515, 95% CI: 1.019-20.002). Sensitivity of the fitted model (Hosmer-Lemeshow p = 0.268) was 76.8% and its specificity was 75.0%. At the same time Escherichia coli was confound in all (100%) food samples that were contaminated by Listeria monocytogenes. Conclusion. Statistical analysis indicated that Escherichia coli was completely sensitive to identify all samples contaminated with Listeria monocytogenas and highly sensitive to identify samples contaminated with Campylobacter spp. Nevertheless, 3 (1.3%) of the tested samples were not covered with Escherichia coli.
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Hade, B. F. "MOLECULAR SEQUANCING AND PHYLOGENIC ANALYSIS TO VIRULENCE nmuc-1 GENE IN VISCERAL LARVAE MIGRANCE." IRAQI JOURNAL OF AGRICULTURAL SCIENCES 51, no. 3 (June 26, 2020): 894–902. http://dx.doi.org/10.36103/ijas.v51i3.1044.
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Toxocariasis is a zoonotic parasitic disease caused by Toxocara canis infected egg. Larval stage of this parasite has ability to migrate through intestinal wall and invade all body organs causing a visceral larvae migrant (VLM) syndrome. Diagnosis of VLM is problematic; there were no accurate laboratory test that reveals the presence of larvae infection in paratenic hosts (human, ruminants or poultry). The eggs were isolated from adult T. canis uteri and cultured in 0.2M H2S04 solution for embryonation, mice were experimentally infected with emberyonated eggs. Many hisopathological changes detected in heart and kidney tissues of infected mice but it could not detected encysted larvae compared with molecular detection which confirmed infection within first three day post infection in tissue with accurate diagnosis for the first time in Iraq depend in detected virulence nmuc-1 gene. Phylogenic tree analyses mounted a low genetic variation (0.2) among Iraqi isolate and all other comparison isolates. In conclusion our result indicated that molecular method could diagnosis T. canis larvae infection in any meat or meat products of local or imported from inside or outside Iraq country and used as an accurate microbiological laboratory test used routinely in government laboratories.
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TELLI, NIHAT, ARIFE EZGI TELLI, YUSUF BIÇER, MUHAMMET ALI CEBIRBAY, KEMAL KAAN TEKINŞEN, İSMAIL ERIM KÖSEOĞLU, and AHMET GÜNER. "Effect of the tumbling process and kappa-carrageenan usage on the quality characteristics of meat loaf." Medycyna Weterynaryjna 76, no. 07 (2020): 6428–2020. http://dx.doi.org/10.21521/mw.6428.
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In this study the authors aimed to determine the effects of the tumbling process and carrageenan usage on the physicochemical, microbiological and sensory properties of meat loaves, which are uncommon in Turkey and only produced at a sub-industrial level. The meat loaves were produced from beef (rib and chuck regions) and layer hen meat and partitioned equally into three groups. The first group served as a control group, whereas the second and third groups were processed by tumbling for 1 and 2 h, respectively. The tumbling programme involved 20 millibar pressure, with 3 min of operation and 1 min of stoppage. After tumbling, each group was divided into two equal parts, followed by the addition of 1% carrageenan to one part of each. This production was repeated, and the meat loaves were stored at 4°C. Physicochemical, microbiological and sensory analyses of the final products were performed on the 0th, 3rd, 7th, 12th and 15th day of storage for assessing the product quality. The utilisation of carrageenan increased the beef and chicken meat loaves by 0.69% and 1.85%, respectively. The carrageenan reduced cooking loss by an average of 5% relative to the control group. The cutting and sensory properties of the groups produced by both tumbling and the addition of carrageenan exhibit higher scores than the other groups (P < 0.05). The average of the pH, aw, salt%, dry matter%, ash% and fat% in the beef meat loaves are 6.26, 0.938, 0.988, 31.52, 2.30 and 4.64, respectively, whereas corresponding values for chicken meat loaves are 6.26, 0.927, 1.23, 35.80, 2.18 and 7.38, respectively for the control groups. Yeast-mould growth was absent in all samples, containing 2.90-6.05 log10 CFU/g TMAB, 2.00-4.27 log10 CFU/g Micrococcus–Staphylococcus and 0-3.62 log10 CFU/g Enterobacteriaceae.
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Kawecki, Krzysztof, Jerzy Stangierski, and Renata Cegielska-Radziejewska. "The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties." Sensors 21, no. 8 (April 9, 2021): 2653. http://dx.doi.org/10.3390/s21082653.
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The aim of the study was to evaluate the influence of refined fish oil additives in liquid and microencapsulated forms, packing method (VP—vacuum packing, MAP—modified atmosphere packing) and storage time (1, 7, 14, 21 days) on selected physicochemical, microbiological and sensory characteristics of minced poultry sausage. Principle component analysis (PCA) showed that the fish oil additive, packing method and storage time significantly influenced some of the physicochemical characteristics of the sausages. The pH value was negatively correlated with the type of sample and packing method. The water activity decreased along with the storage time. The sausages with microcapsules had distinguishable hardness, gumminess and chewiness than the other samples. This tendency increased in the subsequent storage periods. The packing method and storage time of the samples had a statistically significant influence on the growth of the total colony count and count of lactic acid bacteria (p < 0.05). The most aerobic bacteria were found in the control sample, and the least in the sample with microcapsules, regardless of the packing method. The use of MAP and the addition of microcapsules resulted in the lowest microbiological contamination of the sausages. The sensory analysis made by a trained panel did not show any significant differences between the samples. After 21-day storage of the sausages there was a slight decrease in some of the sensory parameters, e.g., color, smell, taste. The liquid oil and microencapsulated oil additives in the meat filling did not negatively affect the taste or any physicochemical characteristics of the meat products. From the microbiological perspective, there were better effects from the MAP method.
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Baioumy, A. A., and T. G. Abedelmaksoud. "Quality properties and storage stability of beef burger as influenced by addition of orange peels (albedo)." Theory and practice of meat processing 6, no. 1 (April 28, 2021): 33–38. http://dx.doi.org/10.21323/2414-438x2021-6-1-33-38.
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The objective of this study was to investigate the effect of using the orange albedo (OA) on the quality attributes of low fat beef burger. The analysis included: chemical composition, water-holding capacity, cooking loss% and pH values as well as sensory evaluation of low fat beef burger prepared with the introduction of the OA with a concentration of 5% as a partial fat replacer were also studied. Microbiological analysis of frozen minced meat semi-finished products (burger patties, at minus 18 °C) stored for 126 days was included. According to the obtained results, the OA contains 1.47% of lipids, 1.42% of protein and 24.61% of dietary fiber. The result also showed that the usage of OA has a positive impact on organoleptic indicators of beef burger. Nutritional value, waterholding capacity, cooking loss% and pH of treated burger patties were improved. In addition, the caloric value of treatment samples decreased because of replacing the animal fat with the OA in recipe. During the storage of semi-finished products, Thiobarbituric values (TBA) showed that treatment samples substantially developed using OA instead of animal fat had a lower level of lipid oxidation compared to control samples. The shelf life of treated burger patties was significantly increased compared to control sample by decreasing the microbial growth and rate of fatty acids oxidation. Finally, OA could be accepted as a functional component in meat products.
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TODD, EWEN C. D., and JOOST HARWIG. "Microbial Risk Analysis of Food in Canada." Journal of Food Protection 59, no. 13 (December 1, 1996): 10–18. http://dx.doi.org/10.4315/0362-028x-59.13.10.
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ABSTRACT The consideration in Canada of risk analysis for microorganisms in food by the Health Protection Branch (HPB) is in its formative stage. These analyses have become necessary because of the need for better control of imported and domestically produced food. A working group has been established between Health Canada and Agriculture and Agrifood Canada to consider a joint approach to risk analysis for foodborne microbiological hazards. Within the Bureau of Microbial Hazards of the HPB four health-risk determinations have been initiated. Three of these are for broad categories of products: dairy, fish and shellfish, and meat and poultry. These are meant as background documents for more specific risk assessments. The fourth, on cracked eggs, is designed to give management options for the control of this commodity. These determinations are being developed as required and different approaches are being considered. The working group is in agreement that standard definitions of terms and methodologies need to be used, and that these should come from discussions with other national and international agencies and associations, such as the Codex Alimentarius Commission. Recommendations include the need both for risk analysis to provide a clear process for food control by government and industry, and for directed research and surveys to provide more information on the status of hazards at different stages of specific processes from preharvest to consumer handling.
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SCOTT, MARIA E., EVELYNE MBANDI, STEPHANIE BUCHANAN, NASER ABDELMAJID, CHRISTIAN GONZALEZ-RIVERA, KIS ROBERTSON HALE, LISA JACOBSEN, JENNIFER WEBB, JENNIFER GREEN, and PAUL DOLAN. "Salmonella and Shiga Toxin–Producing Escherichia coli in Products Sampled in the Food Safety and Inspection Service Raw Pork Baseline Study." Journal of Food Protection 83, no. 3 (February 21, 2020): 552–59. http://dx.doi.org/10.4315/0362-028x.jfp-19-360.
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ABSTRACT The Food Safety and Inspection Service (FSIS) conducts microbiological baseline studies to determine national prevalence of select foodborne pathogens in federally inspected meat and poultry products and to obtain data for risk assessments. The FSIS conducted a baseline study from 1 June 2017 through 31 May 2018 to characterize and determine the prevalence of Salmonella and assess the occurrence of Shiga toxin–producing Escherichia coli (STEC) in a variety of raw pork products. In total, 4,014 samples from slaughter and processing establishments were analyzed for Salmonella; a subset of these samples (1,395) from slaughter establishments were also analyzed for STEC. Analyses determined that the national prevalence of Salmonella in raw pork products was highest in comminuted products (28.9%), followed by intact cuts (5.3%) and nonintact cuts (3.9%). Less than 1% of samples analyzed were positive for the top seven STEC. Our findings indicate there is a need for additional pathogen reduction strategies for raw pork products.
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Coelho-Fernandes, Sara, Odete Zefanias, Gisela Rodrigues, Ana Sofia Faria, Ângela Fernandes, Lillian Barros, Vasco Cadavez, and Ursula Gonzales-Barron. "Microbiological and Physicochemical Assessment of Artisanally Produced “Alheira” Fermented Sausages in Northern Portugal." Proceedings 70, no. 1 (November 9, 2020): 16. http://dx.doi.org/10.3390/foods_2020-07627.
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Alheira is a traditional non-ready-to-eat sausage produced mainly in northern Portugal. The objective of this study was to evaluate the associations between some relevant physicochemical and microbiological attributes of alheiras produced by different regional producers. Finished products from 8 regional factories amounting to 40 samples were analyzed. Counts of mesophiles, lactic acid bacteria, Staphylococcus aureus, presumptive Clostridium perfringens, and Salmonella spp., as well as pH, water activity (aW), and proximate analysis were determined. Principal component analysis (PCA) of these variables was conducted to construct quality maps. Three meaningful components were extracted, accounting for 63% of data variability. PC1 (26% data variability) was positively associated with LAB, mesophiles, and S. aureus, characterizing therefore longer fermentation. PC2 (22% data variability) correlated negatively with moisture, aW and positively with C. perfringens, and thus has been linked to greater dehydration of sausages. PC3 (15% data variability) correlated positively with pH and protein content, implying the use of more meat in the formulation. This preliminary work has identified three quality factors underpinning the variability in artisanal alheiras; and has also highlighted the need to implement better microbiological control and process standardization during the production of artisanal alheiras.