Journal articles: 'Sensory and microbiological features of meat'

1

Łaszkiewicz, Beata, Piotr Szymański, Dorota Zielińska, and Danuta Kołożyn-Krajewska. "Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat." Applied Sciences 11, no. 4 (February 9, 2021): 1576. http://dx.doi.org/10.3390/app11041576.

Full text

Abstract:

The aim of the research was an assessment of the effect of the Lactiplantibacillus plantarum SCH1 strain isolated from ecological raw fermented pork roast on pH, redox potential, nitrites, and nitrates content, L a* b* color parameters, total heme pigments content, nitrosyl myoglobin concentration, as well as the microbiological quality and sensory traits of cooked sausages produced from mechanically separated poultry meat (MSPM), cured with a lower sodium nitrite level (NaNO2 50 mg/kg) after production as well as after storage (1 and 3 weeks of storage). The biochemical identification of the Lactobacillus bacteria after storage was also performed. Tests were performed in two sausage treatments: C—control sausage made from MSPM and L—sausage made from MSPM inoculated with L. plantarum at approx. 107 cfu/g. No negative effect of using the L. plantarum SCH1 strain on the physical and chemical MSPM sausage features was found. The treatment with L. plantarum SCH1 was of better microbiological quality after 3 weeks of storage. The sausages with L. plantarum SCH1 kept good sensory quality while the control treatment was spoiled after storage.

APA, Harvard, Vancouver, ISO, and other styles

2

Palavecino Prpich, Noelia Z., Marcela P. Castro, María E. Cayré, Oscar A. Garro, and Graciela M. Vignolo. "Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)." International Journal of Food Science 2015 (2015): 1–9. http://dx.doi.org/10.1155/2015/931970.

Full text

Abstract:

Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performancein situand considering technological features of the isolated strains, two mixed selected autochthonous starter cultures (SAS) were designed: (i) SAS-1 (Lactobacillus sakei487 +Staphylococcus vitulinusC2) and (ii) SAS-2 (L. sakei442 +S. xylosusC8). Cultures were introduced into dry sausage manufacturing process at a local small-scale facility. Microbiological and physicochemical parameters were monitored throughout fermentation and ripening periods, while sensory attributes of the final products were evaluated by a trained panel. Lactic acid bacteria revealed their ability to colonize and adapt properly to the meat matrix, inhibiting the growth of spontaneous microflora and enhancing safety and hygienic profile of the products. Both SAS showed a beneficial effect on lipid oxidation and texture of the final products.Staphylococcus vitulinusC2, from SAS-1, promoted a better redness of the final product. Sensory profile revealed that SAS addition preserved typical sensory attributes. Introduction of these cultures could provide an additional tool to standardize manufacturing processes aiming to enhance safety and quality while keeping typical sensory attributes of regional dry fermented sausages.

APA, Harvard, Vancouver, ISO, and other styles

3

Erdem, Nuran, and Mustafa Karakaya. "Gıdalarda Sous Vide Uygulama Teknolojisi." Turkish Journal of Agriculture - Food Science and Technology 9, no. 9 (September 18, 2021): 1618–30. http://dx.doi.org/10.24925/turjaf.v9i9.1618-1630.3285.

Full text

Abstract:

Sous vide, French means ‘‘under vacuum’’ the method; comprises pasteurizing foods in a vacuum package in a water bath at fully controllable temperatures (≤100°C). Sous vide is also an enclosure method. The product is consumed immediately after cooking or quickly re-heating between 0-3°C and can be stored for 3-5 weeks until consumption. With Sous vide technology, it is provided to prepare the product at the desired temperature and at the desired time without damaging the textures and quality features, without excessive drying of the outer surface. Meat, fish, chicken and vegetables can be cooked with this method. Meat and meat products prepared with sous vide technology are more delicious, juicy and crunchy and lose their nutrients at minimum level. Sous vide technology offers many advantages such as prolonging storage time, sensory quality and maintaining microbiological quality. Sous vide technology is reliable in many respects since the vegetative forms of bacteria in the food are inactivated by providing anaerobic environment with vacuum packaging and controlled temperature application.

APA, Harvard, Vancouver, ISO, and other styles

4

Kijowski, Jacek, Celina Marciszewska, Renata Cegielska-Radziejewska, and Anna Popiół. "Effect of Lysozyme Treatment on Quality and Bacterial Contamination of Chilled Chicken Legs." Bulletin of the Veterinary Institute in Pulawy 57, no. 1 (March 1, 2013): 79–84. http://dx.doi.org/10.2478/bvip-2013-0015.

Full text

Abstract:

AbstractThe effect of spraying lysozyme solutions of varying activity on microbiological stability and organoleptic features of chicken legs with skin was investigated. Lysozyme was applied at concentrations ranging from 3,000 to 48,000 U/mL. The effect of storage time at 4oC on the total aerobic bacterial count, coli titre, occurrence of enterococci, anaerobic spore forming bacilli, and pathogenic staphylococci was analysed along with the examination of sensory quality attributes. The investigations showed that the addition of lysozyme resulted in a considerable inhibition of growth of the initial aerobic bacterial counts and a limitation of disadvantageous organoleptic changes during cold storage of the legs. The lysozyme solution with the activity of 48,000 U/mL caused a 20-fold reduction in the initial aerobic bacterial count. Sensory examination showed that samples subjected to the action of lysozyme and stored for 120 h under cold storage conditions did not differ qualitatively from fresh legs. The obtained results revealed that lysozyme might be an effective agent extending shelf-life of portioned poultry meat.

APA, Harvard, Vancouver, ISO, and other styles

5

Agarwal, Aniruddha Kishandutt, Kanika Aggarwal, Ramanuj Samanta, Archana Angrup, Manisha Biswal, Pallab Ray, Mohit Dogra, et al. "Cluster endophthalmitis due to Stenotrophomonas maltophilia following intravitreal bevacizumab: outcomes of patients from North India." British Journal of Ophthalmology 103, no. 9 (November 12, 2018): 1278–83. http://dx.doi.org/10.1136/bjophthalmol-2018-313131.

Full text

Abstract:

PurposeTo study features, management and outcomes of cluster endophthalmitis following intravitreal bevacizumab (BCZ) injection in North India.MethodsIn this retrospective study, 28 patients (23 men) (mean age of 59.07±13 years) who received intravitreal injection of BCZ were included. Demographic details, best corrected visual acuity (BCVA), clinical features, microbiological findings and management of patients who developed endophthalmitis after injection of contaminated BCZ injections were reviewed. The organism isolated was Stenotrophomonas maltophilia.ResultsAll patients suffered from painful diminution of vision within 24–48 hours. Of the 28 eyes, 12 had lid and corneal oedema, raised intraocular pressure (IOP) (difference between mean preinjection and postinjection IOP: 4.42 mm Hg; p=0.005) and toxic anterior segment syndrome-like picture. 16 eyes presented with clear cornea, severe vitritis and poor media clarity. Among these, three eyes showed posterior hypopyon. Seventeen eyes underwent primary pars plana vitrectomy (PPV) and intravitreal vancomycin+ceftazidime based on severity of inflammation. Eleven eyes underwent primary tap and inject. Among these, four eyes required PPV due to persistent inflammation. Eleven eyes showed positive staining for Gram-negative bacilli. Seven eyes were culture positive for S. maltophilia. Mean preinjection BCVA was 0.77±0.48. The first recorded postinjection BCVA was 2.52±0.82. BCVA (at 1 month) improved to 0.88±0.66.ConclusionsS. maltophilia can be found contaminating hospital surfaces and water supply. Early PPV, prompt intravitreal antibiotics and close communication with microbiologists greatly aided in salvaging all eyes from our cohort. Majority of the patients recovered their preinjection BCVA and IOP and achieved quiescence of inflammation.

APA, Harvard, Vancouver, ISO, and other styles

6

RODRÍGUEZ-CALLEJA, JOSE M., JESÚS A. SANTOS, ANDRÉS OTERO, and MARÍA-LUISA GARCÍA-LÓPEZ. "Microbiological Quality of Rabbit Meat." Journal of Food Protection 67, no. 5 (May 1, 2004): 966–71. http://dx.doi.org/10.4315/0362-028x-67.5.966.

Full text

Abstract:

World rabbit meat production is estimated to be over 1 million tons, and Spain is the third largest producer. Although rabbit meat is marketed and consumed worldwide, information on microbiological quality is very scarce. Here, we report indicator organisms, spoilage flora, sensory quality, and some physicochemical traits of 24 h postmortem chilled rabbit carcasses and prepackaged rabbit meat stored chilled in air for 0 to 3 days at the retail level. The mean total bacterial count (4.01 ± 0.48 log CFU/g) for carcasses dressed at a small abattoir by a manual process was significantly lower (P < 0.05) than that (4.96 ± 0.90 log CFU/g) for carcasses dressed at a large abattoir in automated slaughter lines. Both groups of carcasses had mean pH values of 5.98. The dominant contaminants on carcasses from the small abattoir were Pseudomonas, lactic acid bacteria, and yeasts. These microorganisms and Brochothrix thermosphacta were dominant on carcasses from the large abattoir. On prepacked hind legs (pH 6.26 ± 0.18) stored at −1 to + 1° C (supermarket 1), mean aerobic mesophilic count was 5.87 ± 1.03 log CFU/g, and the major microbial groups were Pseudomonas, yeasts, lactic acid bacteria, and B. thermosphacta. On prepacked whole carcasses (pH 6.37 ± 0.18) displayed at −1 to + 5° C (supermarket 2), mean aerobic mesophilic count was 6.60 ± 1.18 and the same microbial groups were dominant. Relative Escherichia coli incidence was supermarket 2 > large abattoir > supermarket 1 > small abattoir. Overall, low numbers of coliforms, Enterobacteriaceae, psychrotrophic clostridia, coagulase-positive staphylococci, and molds were found. Sensory scores, pH values, and L-lactic acid content differentiated fresh carcasses from retail samples. Data obtained suggest that the microflora of chilled rabbit meat are different from those found on the meat of other animals.

APA, Harvard, Vancouver, ISO, and other styles

7

Borilova, Gabriela, Radka Hulankova, Irena Svobodova, Frantisek Jezek, Zdenka Hutarova, Simona Tesarova, Vladimir Vecerek, and Iva Steinhauserova. "Sensory and Microbiological Parameters of Stored Wild Boar Meat." Procedia Food Science 5 (2015): 10–13. http://dx.doi.org/10.1016/j.profoo.2015.09.003.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Al-Bachir, M., and A. Mehio. "Irradiated luncheon meat: microbiological, chemical and sensory characteristics during storage." Food Chemistry 75, no. 2 (November 2001): 169–75. http://dx.doi.org/10.1016/s0308-8146(01)00192-3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

DeFREITAS, z., and R. A. MOLINS. "Development of Meat Snack Dips: Chemical, Physical, Microbiological and Sensory Characteristics." Journal of Food Science 53, no. 6 (November 1988): 1645–49. http://dx.doi.org/10.1111/j.1365-2621.1988.tb07805.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

BELL, M. F., R. T. MARSHALL, and M. E. ANDERSON. "Microbiological and Sensory Tests of Beef Treated with Acetic and Formic Acids1,2." Journal of Food Protection 49, no. 3 (March 1, 1986): 207–10. http://dx.doi.org/10.4315/0362-028x-49.3.207.

Full text

Abstract:

One-centimeter cubes of the semimembranosus and adductor muscles of beef were inoculated with 5.2 × 106 of Salmonella typhimurium, Shigella sonnei, Yersinia enterocolitica, Escherichia coli, Pseudomonas aeruginosa or Streptococcus faecalis. Exposure of the meat by dipping in 1.2% acetic acid for 10 s reduced averge numbers recoverable of these bacteria by 65%. E. coli was the most resistant, losing 46% of its viable cells. One-half of the acetic acid was replaced with 0.046% formic acid without loss in effectiveness. The rate of increase in antimicrobial effects of the treatment declined with time. Discoloration of the meat occurred after dipping in both 1.2% acetic acid, and 0.6% acetic plus 0.046% formic acids for 10 s. In triangle tests of flavor, panelists failed to differentiate samples of baked ground beef treated (before grinding) with 0.6% acetic acid and 0.046% formic acid from controls dipped in water (P<0.05). However, the same type of test showed a significant flavor difference between meat dipped in 1.2% acetic acid or distilled water.

APA, Harvard, Vancouver, ISO, and other styles

11

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

12

Zhao, Li, Jun Chen, Xi Rong Zhao, and Zong Yao Wang. "Effects of Different Freezing Rates on the Quality Changes in Cooked Crayfish (Procambarus clarkia) Meat during Frozen Storage (-20°C)." Advanced Materials Research 1033-1034 (October 2014): 673–76. http://dx.doi.org/10.4028/www.scientific.net/amr.1033-1034.673.

Full text

Abstract:

Changes in physical, chemical, microbiological and sensory qualities of cooked crayfish (Procambarus clarkia) meat, treated at different freezing rate (-30°C,CPF; -60°C,ULTF; -196°C,LNM), were investigated during storage at -20°C for up to 6 months. pH value increased in all treatments with the sharp reduction after 3 months. Increase in weight loss of LNM was slower than that of CPF and ULTF cooked crayfish. During frozen storage, thiobarbituric acid value (TBA value) fluctuated in all treatments, but lipid oxidation did not affect the quality of crayfish meat because of its lower fat contents. Total volatile basic nitrogen (TVB-N) increased with storage time, with the reduction of TVC and sensory score. Freezing rates could not cause significant changes in chemical qualities (pH value, total volatile basic nitrogen, thiobarbituric acid value), sensory quality and microbiological quality for all three treatments during storage. In spite of decrease of quality of cooked crayfish meat in all treatments, good edibility was kept throughout the storage.

APA, Harvard, Vancouver, ISO, and other styles

13

Kozlu, Ali, and Yeşim Elmacı. "Aktif Bileşenler ile Zenginleştirilmiş Yenilebilir Film ve Kaplamaların Taze ve İşlem Görmüş Et ve Balık Ürünlerine Uygulanması." Turkish Journal of Agriculture - Food Science and Technology 9, no. 5 (May 26, 2021): 868–77. http://dx.doi.org/10.24925/turjaf.v9i5.868-877.4125.

Full text

Abstract:

Food resources are rapidly depleting due to the increase in world population and ecological problems, nowadays. For this reason, it is very important to protect and improve the durability of foods as well as to produce them. Since meat and fish products are sensitive foods, they can deteriorate very quickly under inappropriate storage conditions. Various quality losses can occur as a result of biochemical and microbiological degradation during storage of fresh or processed meat and fish products. Edible film and coating applications are noted as an interesting approach among packaging methods used to preserve desirable sensory properties of meat and fish products and to delay biological, chemical and microbiological spoilage in these food products. Edible film and coatings are low cost and easy to apply packaging methods that use environmentally friendly and biodegradable materials obtained from natural sources such as protein, lipid or polysaccharide. In addition, edible film and coatings can act as carriers for active ingredients such as antimicrobials, antioxidants and flavorings. Edible film and coatings containing active ingredients are suitable for preservation of meat and fish products. These edible packaging treatments improve the storage time of meat and fish products by preventing moisture loss, retarding microbiological spoilage and restricting the growth of pathogenic microorganisms, slowing the oxidation of lipid, protein and pigment and extending the sensory acceptability of products. In this review, information was given about the applications of edible film and coatings enriched with active ingredients to meat, fish and derived products and the protective effect against microbial spoilage and oxidative deterioration and sensory quality losses occurring in these products during the storage period.

APA, Harvard, Vancouver, ISO, and other styles

14

Campêlo, Maria Carla da Silva, Jovilma Maria Soares de Medeiros, Lucas de Oliveira Soares Rebouças, Luciana Veras Aquino Figueiroa, Palloma Vitória Carlos de Oliveira, Patrícia de Oliveira Lima, and Jean Berg Alves da Silva. "Shelf life and consumer preference for sun dried meat produced with different levels of sodium chloride." Research, Society and Development 9, no. 10 (September 23, 2020): e2039108297. http://dx.doi.org/10.33448/rsd-v9i10.8297.

Full text

Abstract:

The objective was to evaluate the variation of salt content in sun-dried meat and its impacts on shelf life and consumer preference. For this purpose, beef steaks of the hard topside type (Biceps femoris) were cut and then salted with 2.5, 5, 7.5 and 10% sodium chloride. Microbiological and physical-chemical analyses were performed on days 0, 24hrs after salting, and again after 3,6,9,12 and 14 days of refrigerated storage, in addition to the sensory profile. It was observed that the increased sodium chloride content in meat provided greater microbiological stability during the storage period. However, the characteristics of water retention capacity, weight loss by cooking and shear strength of the meat varied negatively, with the increase in salt content, showing greater weight loss after cooking and lower water retention capacity, resulting in a meat with a harder texture, greater loss of juiciness and softness. Regarding the sensory analysis, the different salt contents did not interfere in the visual quality attributes analyzed, however, the 2.5% salt level showed good acceptance and purchase intention, being the salt concentration the ideal to guarantee qualitative attributes and food safety for the elaboration of sun-dried meat.

APA, Harvard, Vancouver, ISO, and other styles

15

Jaworska, Danuta, Elżbieta Rosiak, Eliza Kostyra, Katarzyna Jaszczyk, Monika Wroniszewska, and Wiesław Przybylski. "Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat." Foods 10, no. 7 (July 2, 2021): 1537. http://dx.doi.org/10.3390/foods10071537.

Full text

Abstract:

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

APA, Harvard, Vancouver, ISO, and other styles

16

Raybaudi-Massilia, R., J. Mosqueda-Melgar, Y. Rosales-Oballos, R. Citti de Petricone, N. N. Frágenas, A. Zambrano-Durán, K. Sayago, M. Lara, and G. Urbina. "New alternative to reduce sodium chloride in meat products: Sensory and microbiological evaluation." LWT 108 (July 2019): 253–60. http://dx.doi.org/10.1016/j.lwt.2019.03.057.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Giro, Tatiana, Kristina Beloglazova, Gulsara Rysmukhambetova, Inna Simakova, Lidiya Karpunina, Anton Rogojin, Andrey Kulikovsky, and Svetlana Andreeva. "Xanthan-based biodegradable packaging for fish and meat products." Foods and Raw Materials 8, no. 1 (February 26, 2020): 67–75. http://dx.doi.org/10.21603/2308-4057-2020-1-67-75.

Full text

Abstract:

Nowadays, the development of environmentally-friendly packaging materials is relevant worldwide. Biodegradable packaging materials are promising due to their safety and ability to extend shelf life of food products. This study aimed to investigate the properties of biodegradable film based on a bacterial exopolysaccharide (xanthan) with the view to extend the quality and shelf life of chilled meat products. We studied pork and carp samples packed in biodegradable film and stored at 0–2°C. Biodegradable packaging had positive effects on sensory, physicochemical, and microbiological parameters, as well as on ecological safety of the raw materials. During storage of packed chilled pork, its mass loss decreased from 2.16 to 0.21% (norm to 0.30%), and water activity reduced from 0.985 to 0.960, which had a positive effect on the microbiological resistance of pork during storage. The use of biodegradable film contributed to the preservation of quality and freshness of carp, which was confirmed by sensory and microbiological indicators. Total microbial contamination in carp packed in biodegradable film was significantly lower than that in unpacked samples, which extended its shelf life for one day compared to control. Biodegradable packaging also allowed mass loss and pH value to decrease during storage and inhibited oxidation processes in the samples under study. Free fatty acid content decreased by a factor of two, and peroxides, by 7%. Thus, biodegradable films can be effective film coatings to use in the food industry. This method of packaging not only preserves the functional and technological properties of food products, lowers their mass loss, and extends their shelf life, but also reduces costs and is environmentally friendly.

APA, Harvard, Vancouver, ISO, and other styles

18

Singh, Tanuja, Vikas Pathak, Arun Verma, Rajkumar Vincentraju, Meena Goswami, and Veer Singh. "Evaluation of color and textural properties of chicken meat momos." Nutrition & Food Science 44, no. 6 (November 10, 2014): 474–82. http://dx.doi.org/10.1108/nfs-11-2013-0134.

Full text

Abstract:

Purpose – The aim of the present study was to evaluate the textural, color, sensory and microbiological properties of meat momos. Design/methodology/approach – Three different levels of boiled chopped chicken meat, namely, T1 (45 per cent chicken meat), T2 (50 per cent chicken meat) and T3 (55 per cent chicken meat) were taken as filling material for preparation of meat momos. Findings – There was no significant difference in lightness (L*), redness (a*) and yellowness (b*) values. The mean hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness values also differed non significantly. Salmonella and Coliform were not detected in freshly prepared chicken momos. No significant difference was observed for total plate count and the sensory attributes except meat flavor intensity. The overall sensory scores were found to be significantly (p < 0.05) higher for T2 treatment than other two treatments. Research limitations/implications – The trials are needed to carry out further study to evaluate storage stability of developed momos. Originality/value – Meat momos available in the market are not standardized and do not have a defined nutrient content. The standardization and quality evaluation of chicken meat moms can provide the platform for their commercialization at industrial level.

APA, Harvard, Vancouver, ISO, and other styles

19

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

20

Gonçalves, Leticia Aline, José M. Lorenzo, and Marco Antonio Trindade. "Fruit and Agro-Industrial Waste Extracts as Potential Antimicrobials in Meat Products: A Brief Review." Foods 10, no. 7 (June 25, 2021): 1469. http://dx.doi.org/10.3390/foods10071469.

Full text

Abstract:

The use of antimicrobials in meat products is essential for maintaining microbiological stability. The reformulation by substituting synthetic additives for natural ones is an alternative to provide cleaner label products. Therefore, this work performed a literature search about extracts from fruits and agro-industrial waste with antimicrobial activity that can be applied in meat products. Jabuticaba waste extracts are excellent sources of anthocyanins with antimicrobial and pigmentation potential, capable of being applied in meat products such as fresh sausage, without compromising sensory attributes. Residue from grapes is rich in antimicrobial phytochemicals, mainly catechins, epicatechins, gallic acid and procyanidins. Extracts from different grape by-products and cultivars showed inhibition of Staphylococcus aureus, Listeria monocytogenes, Pseudomonas aeruginosa, Escherichia coli O157: H7 and other bacterial strains. Antimicrobial effects against L. monocytogenes, Bacillus cereus, S. aureus and E. coli O157: H7 were identified in Opuntia extracts. In addition, its application in hamburgers reduced (p < 0.05) aerobic mesophilic bacteria, Enterobacteriaceae and Pseudomonas sp. counts, and at a concentration of 2.5%, improved the microbiological stability of salami without causing sensory and texture changes. These data reinforce the possibility of substituting synthetic preservatives for natural versions, a growing trend that requires researching effective concentrations to maintain the sensory and technological properties.

APA, Harvard, Vancouver, ISO, and other styles

21

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

22

Szymański, Piotr, Beata Łaszkiewicz, Urszula Siekierko, and Danuta Kołożyn-Krajewska. "Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product." Journal of Food Quality 2020 (May 28, 2020): 1–10. http://dx.doi.org/10.1155/2020/6141728.

Full text

Abstract:

The aim of the work was to apply the bacteria Staphylococcus carnosus ATCC 51365 in the meat curing process with the use of a reduced amount of sodium nitrite and to evaluate the effects of bacteria on residual nitrites and nitrates, the content of nitrosyl pigments, colour, pH, oxidation-reduction potential, microbiological, and the sensory quality of a cooked meat product. Three meat batters in cans were prepared: (C) a control batter cured with NaNO2—100 mg/kg, (L) a batter cured with NaNO2—15 mg/kg, and (LS) a batter cured with NaNO2—15 mg/kg and S. carnosus (107 CFU/g). The cans were stored at a temperature of 4°C for 24 h (curing time) and cooked. The analysis was carried out after production and after 4 and 8 weeks of storage. The use of denitrifying bacteria in the curing process with a reduced amount of sodium nitrite increased the availability of nitrite in the meat, by reducing nitrates formed as a result of a dismutation reaction. The reaction contributed to the formation of nitrosyl pigments in a larger quantity than in the treatment in which the denitrifying bacteria were not used. The LS treatment was characterized by the greatest redness. The colour of the LS treatment was stable during storage. No negative effect of S. carnosus on the sensory quality of the meat product was found. The use of S. carnosus had no influence on the microbiological quality of meat product during storage.

APA, Harvard, Vancouver, ISO, and other styles

23

de Paula Paseto Fernandes, Rafaella, Maria Teresa de Alvarenga Freire, Celso da Costa Carrer, and Marco Antonio Trindade. "Evaluation of Physicochemical, Microbiological and Sensory Stability of Frozen Stored Vacuum-Packed Lamb Meat." Journal of Integrative Agriculture 12, no. 11 (November 2013): 1946–52. http://dx.doi.org/10.1016/s2095-3119(13)60632-2.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Michalczyk, Magdalena, Ryszard Macura, Joanna Banaś, Iwona Tesarowicz, and Ireneusz Maciejaszek. "Effect of Adding Oregano Essential Oil, Garlic and Tomato Preparations Separately and in Combination on the Stability of Vacuum-Packed Minced Pork During Storage." Annals of Animal Science 15, no. 1 (January 1, 2015): 221–35. http://dx.doi.org/10.2478/aoas-2014-0065.

Full text

Abstract:

AbstractThis paper investigates the effect of adding oregano essential oil (0.02% v/w), freeze-dried garlic (1%), tomato concentrate (15%) and a combination of all three (in the same concentrations) on the shelf life of minced pork meat. Vacuum-packed samples with additives and a control were stored at 6±1°C for 16 days. Sensory, microbiological and biochemical changes were analysed over the whole storage period. The beneficial effect of oregano essential oil was generally to inhibit lipid oxidation, although its effect on bacterial growth was very weak. Adding tomato concentrate, combined with other additives, slowed the rate of microbiological and sensory changes, but had a marked effect on changes in proteins (SDS-PAGE analysis) and the proportion of meat pigments. The addition of freeze-dried garlic did not cause a substantial reduction of detectable bacteria count. Adding a combination of all three additives resulted in a product with a distinctly longer shelf life.

APA, Harvard, Vancouver, ISO, and other styles

25

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

26

Saleh, Ebeed, Alaa Eldin Morshdy, Eman El-Manakhly, Sarah Al-Rashed, Helal F. Hetta, Philippe Jeandet, Ramadan Yahia, Gaber El-Saber Batiha, and Eman Ali. "Effects of Olive Leaf Extracts as Natural Preservative on Retailed Poultry Meat Quality." Foods 9, no. 8 (July 29, 2020): 1017. http://dx.doi.org/10.3390/foods9081017.

Full text

Abstract:

Poultry meat is commonly marketed at refrigerated temperatures (2–5 °C). The major concern for retailers and consumers is the quality and safety of refrigerated poultry meat. During the chilling period, poultry meat undergoes too many undesirable changes due to microbial growth that leads to spoilage and economic loss. Therefore, this study was conducted to assess the effects of olive leaf extracts (OLE) used at three concentrations (0.25, 0.5, and 1%) on the sensory attributes, as well as the chemical and microbiological quality of raw poultry meat stored at 4 ± 1 °C for 15 days. The results revealed that the OLE addition reduced microbial growth successfully, and maintained the chemical quality and sensory attributes of poultry meat. Moreover, OLE extended the shelf-life of the poultry meat that held under proper refrigeration conditions up to 15 days compared to the control group, that was completely spoiled by the sixth day of storage. This study concludes that OLE could be used both as a natural antioxidant and an antimicrobial preservative for chilled poultry meat held at refrigerated temperature.

APA, Harvard, Vancouver, ISO, and other styles

27

Kim, Ji-Han, Go-Eun Hong, Chang-Won Pyun, Woojoon Park, and Chi-Ho Lee. "Enhancement of physicochemical, microbiological and sensory properties of dry-cured loin by using processed sulfur-fed pigs." Animal Production Science 56, no. 11 (2016): 1936. http://dx.doi.org/10.1071/an14680.

Full text

Abstract:

The present study showed that processed sulfur supplementation and processing condition affected changes in physicochemical, microbial and sensory properties of dry-cured loin. The pigs were divided into two groups at the fattening phase: non-sulfur-fed pigs (NSFP) and 0.3% processed sulfur-fed pigs (SFP) in fattening phase. The crude fat content of SFP was lower than that of NSFP in raw meat and dry-cured loin. Lipid and pigment oxidation were suppressed in SFP compared with NSFP during whole process. Lightness of SFP was significantly higher than that of NSFP during storage. SFP showed higher colour stability than did NSFP during storage. Moreover, microbial spoilage of dry-cured loin was greatly prevented in SFP compared with NSFP. Free amino acids related to taste in SFP were significantly higher than those in NSFP. Polyunsaturated fatty acid of dry-cured loin from SFP group was higher than that of NSFP, while saturated fatty acid of NSFP was significantly higher than that of SFP. SFP had higher preference and flavour scores than did NSFP in a sensory test. Feeding processed sulfur improved the meat-quality characteristics and extended the shelf-life of meat products.

APA, Harvard, Vancouver, ISO, and other styles

28

Kozak, Yu A., I. G. Seregin, and S. S. Kozak. "SCIENTIFIC BASIS OF VETERINARY AND SANITARY ASSESSMENT OF POULTRY MEAT AT FORCED SLAUGHTER." Problems of Veterinary Sanitation, Hygiene and Ecology 1, no. 1 (2021): 30–37. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202101005.

Full text

Abstract:

Materials on poultry veterinary rejection and forced slaughter frequency at poultry factories and veterinary and sanitary characteristics of rejected poultry meat in comparison with healthy poultry meat have been presented. Some deviations have been stated for forced slaughter poultry in sensory, physical and chemical properties and microbiological characteristics. It is determined that the meat of forced slaughtered poultry has lower commodity and quality indicators. Such meat contains more moisture and less protein and fat. An increase in the acid number is noted in fat. The biological value and harmlessness of meat of forced slaughter is lower than healthy poultry meat value. E. coli bacteria and Salmonella genera bacteria have been found, and that results sale limitations of meat. Some proposals have been developed at the base of these data on the most rational and safe usage of meat after poultry forced slaughtering.

APA, Harvard, Vancouver, ISO, and other styles

29

Teixeira, Alfredo, Rubén Domínguez, Iasmin Ferreira, Etelvina Pereira, Leticia Estevinho, Sandra Rodrigues, and José M. Lorenzo. "Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)." Foods 10, no. 5 (April 28, 2021): 961. http://dx.doi.org/10.3390/foods10050961.

Full text

Abstract:

Concerned about the trend to reduce salt consumption, the meat industry has been increasing the strategies to produce and commercialize products where the reduction or even the replacement of NaCl is an important goal. The aim of this study was to test the effect of partial NaCl replacement by KCl and Sub4Salt® on the quality of pork sausages. Three different formulations (NaCl + KCl, NaCl + Sub4Salt®, and KCl + Sub4Salt®) were considered and compared to the control (2% NaCl). Physicochemical properties, chemical composition, and microbiological and sensory characteristics were evaluated. The replacement of NaCl did not affect pH, water activity (aw) or its chemical composition after eight or 16 days ripening time, while a significant sodium reduction was achieved. The oxidation index expressed in TBARS was also not affected by the NaCl substitution and varied between 0.01 to 0.04 of malonaldehyde (MDA) per kg of sample. Similarly, the NaCl replacement did not change the microbiological quality of the sausages, and the production of healthier meat sausages had also no significant effect on their sensory characteristics. Therefore, according to the results obtained, it is viable and a good strategy for the meat industry to produce “reduced sodium content” sausages without affecting their traditional quality.

APA, Harvard, Vancouver, ISO, and other styles

30

Jayathilakan, K., Khudsia Sultana, and M. C. Pandey. "Radiation Processing: An Emerging Preservation Technique for Meat and Meat Products." Defence Life Science Journal 2, no. 2 (May 31, 2017): 133. http://dx.doi.org/10.14429/dlsj.2.11368.

Full text

Abstract:

Development of shelf stable meat and meat products is a challenging task due to physico-chemical, microbiological and sensory alterations during storage. Lot of thrust is being given in the application of radiation processing in meat sector due to its microbial safety. Maintaining and delivering quality and safety products both in civilian and service sectors is the need of the hour. Even though irradiation can ensure complete microbial sterility it can lead to lipid and protein oxidation due to the formation of free radicals which can cause flavour changes. Several studies on the usage of natural antioxidants which can arrest these changes have been reported. Irradiation can find excellent applications in the extension of shelf life of chilled and non chilled carcasses and birds in service sectors. There are several radiation processing plants in India commissioned in the private sector which can also be utilized by Armed forces for extending the shelf life of whole carcass and birds with an extension of shelf life. This will be of great significance to the defence forces.

APA, Harvard, Vancouver, ISO, and other styles

31

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

32

Gutierrez-Maddox, Noemi. "EFFECT OF RED MEAT ADDITION ON THE MICROBIOLOGICAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES OF DAIRY YOGHURT." International Journal of Food and Nutritional Science 3, no. 6 (2016): 1–6. http://dx.doi.org/10.15436/2377-0619.16.1091.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

34

Tkaczewska, Joanna, Piotr Kulawik, and Władysław Migdał. "The Quality of Rainbow Trout (Oncorhynchus Mykiss) Cultured in Various Polish Regions." Annals of Animal Science 15, no. 2 (April 1, 2015): 527–39. http://dx.doi.org/10.2478/aoas-2014-0087.

Full text

Abstract:

Abstract There is a lack of regulations regarding labeling of the place of cultivation of freshwater fish, even though some research indicates that environmental factors can influence the quality of rainbow trout meat. The purpose of this study was to assess the necessity of such regulations and to determine the meat quality of rainbow trout cultivated in different regions of Poland. The analysis of color measurement, fatty acid profile, sensory evaluation and microbiological analysis of trout muscle were performed to assess the influence of cultivation region on the quality of trout meat. The place of cultivation did not influence the redness (a*) and yellowness (b*) of fillet, but had impact on lightness (L*). The microbiological analysis showed no pathogenic microorganisms on the fish surface. The fatty acids composition differed highly significantly (P<0.01) depending on the place of cultivation. Since there are significant differences in quality and nutritional value between studied samples, the necessity of labeling the place of cultivation of rainbow trout for the final consumer should be implemented.

APA, Harvard, Vancouver, ISO, and other styles

35

Santosh Ku, H. T., U. K. Pal, V. Kesava Rao, C. D. Das, and P. K. Mandal. "Effects of Processing Practices on the Physico-chemical, Microbiological and Sensory Quality of Fresh Chicken Meat." International Journal of Meat Science 2, no. 1 (December 15, 2011): 1–6. http://dx.doi.org/10.3923/ijmeat.2012.1.6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Mancini, S., G. Preziuso, F. Fratini, B. Torracca, R. Nuvoloni, A. Dal Bosco, and G. Paci. "Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder." World Rabbit Science 25, no. 4 (December 28, 2017): 367. http://dx.doi.org/10.4995/wrs.2017.7656.

Full text

Abstract:

The object of this study was to evaluate the effect of Zingiber officinale powder on physical-chemical traits, microbiological growth and sensory properties of rabbit burger. Raw burgers (only meat and meat added with 1 and 2% w/w ginger powder) were stored at 4°C for 1, 4 and 7 d and then cooked. Ginger modified the colour of both raw and cooked burgers, leading to more yellow hue and reducing lightness. Aspect of burgers were affected by ginger powder addition, leading to a noticeable difference between the samples. During storage time, the highest modifications were recorded for control samples, followed by burgers with added ginger. Sensory evaluation highlighted that ginger enhanced the juiciness of the burgers; moreover, burgers with ginger powder presented a significant delay in microbial growth. Ginger powder might be considered as a potential ingredient in rabbit meat products to increase their quality and extend their shelf-life.

APA, Harvard, Vancouver, ISO, and other styles

37

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

38

Siroli, Lorenzo, Giulia Baldi, Francesca Soglia, Danka Bukvicki, Francesca Patrignani, Massimiliano Petracci, and Rosalba Lanciotti. "Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin." Foods 9, no. 8 (July 24, 2020): 987. http://dx.doi.org/10.3390/foods9080987.

Full text

Abstract:

This study aimed at evaluating the effects of the addition of an oil/beer/lemon marinade solution with or without the inclusion of oregano, rosemary and juniper essential oils on the quality, the technological properties as well as the shelf-life and safety of vacuum-packed pork loin meat. The results obtained suggested that, aside from the addition of essential oils, the marination process allowed to reduce meat pH, thus improving its water holding capacity. Instrumental and sensorial tests showed that the marination also enhanced the tenderness of meat samples, with those marinated with essential oils being the most positively perceived by the panelists. In addition, microbiological data indicated that the marinated samples showed a lower microbial load of the main spoiling microorganisms compared to the control samples, from the 6th to the 13th day of storage, regardless of the addition of essential oils. Marination also allowed to inhibit the pathogens Salmonella enteritidis, Listeria monocytogenes and Staphylococcus aureus, thus increasing the microbiological safety of the product. Overall outcomes suggest that the oil/beer/lemon marinade solution added with essential oils might represent a promising strategy to improve both qualitative and sensory characteristics as well as the safety of meat products.

APA, Harvard, Vancouver, ISO, and other styles

39

Grāmatiņa, Ilze, Sanita Sazonova, Zanda Krūma, Līga Skudra, and Līga Prieciņa. "Herbal Extracts for Ensuring Pork Meat Quality during Cold Storage." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 71, no. 6 (December 1, 2017): 453–60. http://dx.doi.org/10.1515/prolas-2017-0080.

Full text

Abstract:

Abstract Oxidation and microbial spoilage have a negative effect on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Herbs contain biologically active compounds, like phenols with antioxidative and antimicrobial properties. Phenols can be used as substitutes for commercial antioxidants to prevent lipid oxidation, thus maintaining the colour and flavour of the product. The aim of the study was to investigate the the potential use of herbal extracts in ethanol/water application for the maintenance of pork meat quality during storage. Four herbs growing in Latvia — nettle (Urtica dioica L.), lovage (Levisticum officinale L.), oregano (Origanum vulgare), and horseradish (Armoracia rusticana L.) were chosen for the study. An optimal ethanol concentration for the extraction of the phenolic compounds was obtained with ethanol 50%/water 50% concentration (v/v). Prepared herbal extracts were added to chilled pork to determine the quality of the pork during storage. Changes in meat quality and its sensory properties for chilled pork without extracts appeared on day 18 of storage. Negative changes in sensory properties of meat samples with nettle extract were observed on day 22 of storage, and with lovage, oregano, and horseradish extracts on day 32. Statistically significant differences (p ≤ 0.05) were observed for microbiological indices between pork samples with herbal extracts and the control sample.

APA, Harvard, Vancouver, ISO, and other styles

40

Dua, Sourab, Z. F. Bhat, and Sunil Kumar. "Pomegranate (punica granatum) rind extract as an efficient alternative to synthetic preservatives in fat-rich meat products." Nutrition & Food Science 46, no. 6 (November 14, 2016): 844–56. http://dx.doi.org/10.1108/nfs-05-2016-0061.

Full text

Abstract:

Purpose Pomegranate rind has been reported to have strong antioxidant and antimicrobial properties. The study was conducted to evaluate the possibility of using pomegranate rind extract as an efficient alternative to synthetic antioxidants and preservatives in fat-rich meat products, which are highly susceptible to lipid oxidation. Design/methodology/approach Tabak-Maaz, a fat-rich meat product, was used as a model system and treated with different concentrations of pomegranate rind extract (0.5, 1.0 and 1.5 per cent) and aerobically packaged within low-density polyethylene pouches and assessed for lipid oxidative stability and storage quality under refrigerated (4 to 1°C) conditions. The products were evaluated for various physicochemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days. Findings Pomegranate rind extract showed a significant (p < 0.05) effect on the lipid oxidative stability, as the treated products exhibited significantly (p < 0.05) lower TBARS (mg malonaldehyde/kg) values. A significant (p < 0.05) effect was also observed on the microbiological characteristics of the products, as treated products showed significantly lower values for microbial and yeast and mould counts and for free fatty-acid (% oleic acid) values. Sensory parameters showed significant (p < 0.05) decreasing trend for both control as well as treated products throughout the period of storage; however, significantly (p < 0.05) higher scores were observed for pomegranate rind extract-treated products when compared to the control. Originality/value Pomegranate rind extract successfully improved the lipid oxidative stability and storage quality of the products during refrigerated (4 ± 1°C) storage and may be commercially exploited by the meat industry as an efficient alternative without adversely affecting the sensory quality of the products.

APA, Harvard, Vancouver, ISO, and other styles

41

Boukria, Oumayma, El Mestafa El Hadrami, Sofiane Boudalia, Jasur Safarov, Françoise Leriche, and Abderrahmane Aït-Kaddour. "The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review." Foods 9, no. 9 (September 17, 2020): 1309. http://dx.doi.org/10.3390/foods9091309.

Full text

Abstract:

The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese processing. This review describes the most important research on cheeses obtained from processing mixtures of different milk species and discusses the effect of milk mixtures (i.e., species and mixture ratios) on composition, physicochemical, sensory, rheological, and microbiological properties of cheeses. More specifically, the present review paper will gather and focus only on studies that have provided a clear comparison between cheeses produced from a mixture of two milk species to cheeses produced from only one species.

APA, Harvard, Vancouver, ISO, and other styles

42

Katsaros, George, and Petros Taoukis. "Microbial Control by High Pressure Processing for Shelf-Life Extension of Packed Meat Products in the Cold Chain: Modeling and Case Studies." Applied Sciences 11, no. 3 (February 1, 2021): 1317. http://dx.doi.org/10.3390/app11031317.

Full text

Abstract:

Vacuum packed Bratwurst type cooked sausages and sliced or cubed meat products that have limited shelf-life of few days in chilled storage were HP processed (5 min, 600 MPa, 25 °C) and stored at different temperatures (0–15 °C). Color, texture, and microbiological and sensory evaluation were kinetically studied for control and HP treated samples. HP treatment did not alter the color and texture of the treated samples when compared to untreated ones. Lactic acid bacteria were found to be the main spoilage index. The rates of microbiological and organoleptic deterioration were estimated, and their temperature dependence was modeled by the Arrhenius equation. An increase of their shelf life of five to eight times was estimated, compared to untreated ones. A sensory survey on HP treated cooked ham showed that the consumers could not distinguish differences between control and processed samples immediately after processing. Obtained results were used along with appropriate tools relevant to cold chain management to demonstrate that HP treated products are less perishable compared to control ones, allowing for short exposure to temperature deviations during transportation and storage. This has a positive impact on the reduction of the frequency of spoiled products before consumption, acting as a useful tool for the meat product’s loss and waste reduction.

APA, Harvard, Vancouver, ISO, and other styles

43

Koutsoumanis, K., A. Stamatiou, P. Skandamis, and G. J. E. Nychas. "Development of a Microbial Model for the Combined Effect of Temperature and pH on Spoilage of Ground Meat, and Validation of the Model under Dynamic Temperature Conditions." Applied and Environmental Microbiology 72, no. 1 (January 2006): 124–34. http://dx.doi.org/10.1128/aem.72.1.124-134.2006.

Full text

Abstract:

ABSTRACT The changes in microbial flora and sensory characteristics of fresh ground meat (beef and pork) with pH values ranging from 5.34 to 6.13 were monitored at different isothermal storage temperatures (0 to 20°C) under aerobic conditions. At all conditions tested, pseudomonads were the predominant bacteria, followed by Brochothrix thermosphacta, while the other members of the microbial association (e.g., lactic acid bacteria and Enterobacteriaceae) remained at lower levels. The results from microbiological and sensory analysis showed that changes in pseudomonad populations followed closely sensory changes during storage and could be used as a good index for spoilage of aerobically stored ground meat. The kinetic parameters (maximum specific growth rate [μmax] and the duration of lag phase [λ]) of the spoilage bacteria were modeled by using a modified Arrhenius equation for the combined effect of temperature and pH. Meat pH affected growth of all spoilage bacteria except that of lactic acid bacteria. The “adaptation work,” characterized by the product of μmax and λ(μmax × λ) was found to be unaffected by temperature for all tested bacteria but was affected by pH for pseudomonads and B. thermosphacta. For the latter bacteria, a negative linear correlation between ln(μmax × λ) and meat pH was observed. The developed models were further validated under dynamic temperature conditions using different fluctuating temperatures. Graphical comparison between predicted and observed growth and the examination of the relative errors of predictions showed that the model predicted satisfactorily growth under dynamic conditions. Predicted shelf life based on pseudomonads growth was slightly shorter than shelf life observed by sensory analysis with a mean difference of 13.1%. The present study provides a “ready-to-use,” well-validated model for predicting spoilage of aerobically stored ground meat. The use of the model by the meat industry can lead to effective management systems for the optimization of meat quality.

APA, Harvard, Vancouver, ISO, and other styles

44

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

45

Martínez-Zamora, Lorena, Gaspar Ros, and Gema Nieto. "Synthetic vs. Natural Hydroxytyrosol for Clean Label Lamb Burgers." Antioxidants 9, no. 9 (September 10, 2020): 851. http://dx.doi.org/10.3390/antiox9090851.

Full text

Abstract:

Clean labelling refers to consumers’ desire for manufacturers to be more transparent in the way their products are made and sourced. Natural antioxidants (spices, herbs, fruits, or vegetables) have been proven to offer the same functionality as their synthetic counterparts, with the advantage of being label friendly and process compatible, maintaining meat quality and reducing food waste. Lamb meat has the challenges to have an intense flavour and fat composition to test the effectiveness of some of these natural antioxidants like hydroxytyrosol (HXT). The current paper was designed to test both natural (HXTo) and synthetic (HXTs) antioxidants using four lamb patty batches: one Control (C) (which included sulphites); a reference (R) sample (14.6% carnosic acid and 6% carnosol from natural rosemary extracts, 200 ppm); a sample containing synthetic hydroxytyrosol (HXTs, 99% purity, 200 ppm); and a sample with added organic hydroxytyrosol (HXTo, sample 7% purity from olive tree leaves, 200 ppm). A shelf-life study was carried out for 6 days at 4 °C, testing proximal composition and mineral bioavailability, pH changes, colour (by CIELab), total antioxidant capacity (TAC by oxygen radical absorbance capacity (ORAC)), lipid and protein oxidation (thiobarbituric acid reactive substances (TBARs) and thiol loss, respectively), volatile compound profiles (by HPC-MS), sensory evaluation, and microbiological growth (as total vial count (TVC) and total coliform count (TCC)). Results revealed that lamb burgers with added HXTs had better-preserved raw lamb meat in the test conditions, with reduced colour losses, lipid oxidation, and release of volatile compounds, the half the microbiological growth (TVC) of the Control, the best TAC, and significantly increased (p < 0.05) minerals bioavailability, while maintaining sensory acceptability. In summary, natural antioxidants are an adequate strategy for lamb meat burgers. Regarding HXTo, obtained from olives, the synthetic analogue is even more effective in terms of preservative and antioxidant activity, and in maintaining the nutritional value, sensory characteristics, and safety of food products.

APA, Harvard, Vancouver, ISO, and other styles

46

Saini, Ashish, Anurag Pandey, Sanjita Sharma, Umesh Shaligram Suradkar, Yellamelli Ramji Ambedkar, Priyanka Meena, and Asman Singh Gurjar. "Collective effect of rosemary (Rosmarinus officinalis) and betel (Piper betel) leaves extract on chicken powder incorporated fried chicken vermicelli." Nutrition & Food Science 51, no. 3 (January 21, 2021): 507–16. http://dx.doi.org/10.1108/nfs-04-2020-0137.

Full text

Abstract:

Purpose The purpose of this study is to develop chicken powder (CP) incorporated fried chicken vermicelli and to evaluate the collective effect of rosemary and betel leaf extracts (RE+BE) in developed products, on the performance of storage study parameters. Design/methodology/approach Two different groups were made from developed products: the first control group without RE+BE incorporated and the second group treated with RE+BE (1:1). Various chemical, microbiological and sensory parameters of both groups were evaluated at intervals of 15 days up to 60 days of storage. Findings RE+BE incorporation had significantly improved (p < 0.01) the thiobarbituric acid reactive substances (TBARs), free fatty acid (FFA) and tyrosine value as compared to control. TBARs value of RE+BE treated product remained lower (0.23 ± 0.08 to 0.65 ± 0.07) than the control (0.25 ± 0.06 to 0.83 ± 0.05). Similarly, RE+BE treated product had significantly (p < 0.04) lower total plate count (TPC), Staphylococcus count (SC) and significantly (p < 0.01) lower yeast and mold count than control. Likewise RE+BE incorporation significantly (p < 0.01) improves sensory score (texture, flavor and overall acceptability except for appearance) of the product. RE+BE treated sample at the 60th day had a higher overall acceptability score (6.3 ± 0.8) than the score of control at the 45th day (6.1 ± 0.9). Research limitations/implications A shelf-stable meat product can be made by chicken powder incorporation in the gram flour and a combination of rosemary and betel leaf extracts may be used to improve the shelf-life of meat products. Practical implications A shelf-stable meat product can be made by chicken powder incorporation in the gram flour and a combination of rosemary and betel leaf extracts may be used to improve the shelf-life of meat products. Originality/value RE+BE incorporation into chicken vermicelli improved chemical (TBARs, FFA content and Tyrosine value), microbiological (TPC, Staphylococcus count and yeast and mold count) and sensory (flavor, texture and overall acceptability) parameters of chicken vermicelli during 60-day storage.

APA, Harvard, Vancouver, ISO, and other styles

47

Szymański, Piotr, Beata Łaszkiewicz, Aneta Kern-Jędrychowska, Urszula Siekierko, and Danuta Kołożyn-Krajewska. "The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite." Applied Sciences 11, no. 3 (January 20, 2021): 904. http://dx.doi.org/10.3390/app11030904.

Full text

Abstract:

The aim of the research was to estimate the possibility of using mixed bacteria cultures consisting of Lactobacillus fermentum S8 and Staphylococcus carnosus ATCC 51365 in the meat curing process with a reduced amount of sodium nitrite and to study the effect of bacteria on residual nitrites and nitrates, nitrosyl pigments content, colour, pH, redox potential, microbiologic, and the sensory quality of a cooked meat product. The study was performed on heat treated three-model meat treatments in cans: (C) a control treatment with NaNO2 at 100 mg/kg, (M) a treatment with NaNO2 at 50 mg/kg and (SL) a treatment with NaNO2 at 50 mg/kg and L. fermentum S8 at about 107 cfu/g and S. carnosus ATCC 51365 at about of 107 cfu/g. The research was performed after production and after cold storage. It was shown that using a mixed bacteria culture for meat curing had an influence (p < 0.05) on reducing nitrite and nitrate levels and increasing the amount of nitrosyl pigments in the SL treatment compared to the M treatment. Applying mixed bacteria in curing meat with NaNO2 at 50 mg/kg allowed for obtaining a higher redness in the cooked meat product after production, storage and exposure to light than in the product cured with NaNO2 at 100 mg/kg, with similar sensory and microbiological quality in both products.

APA, Harvard, Vancouver, ISO, and other styles

48

Omer, M. K., B. Prieto, E. Rendueles, A. Alvarez-Ordoñez, K. Lunde, O. Alvseike, and M. Prieto. "Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat." Meat Science 108 (October 2015): 115–19. http://dx.doi.org/10.1016/j.meatsci.2015.05.002.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Ferysiuk, Karolina, and Karolina M. Wójciak. "Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients." Antioxidants 9, no. 8 (August 5, 2020): 711. http://dx.doi.org/10.3390/antiox9080711.

Full text

Abstract:

Nitrite is the most commonly applied curing agent in the meat industry, and is known to affect human health. Nitrites impart a better flavor, taste and aroma; preserve the red-pinkish color of the meat; and prevent the risk of bacterial contamination of the cured meat, especially from Clostridium botulinum. Unfortunately, recent research has demonstrated some negative effects of this technique. Certain N-nitroso compounds have been shown to stimulate gastric cancer; therefore, most of the research groups are studying the effects of nitrates and nitrites. In this review, we discuss the various food sources of nitrites and nitrates and their current legal requirements for use in meat products. We also discuss the possible changes that might come up in the regulations, the concerns associated with nitrates and nitrites in meat products, and the use of plant-based nitrite and nitrate substitutes. All these topics will be considered with respect to ensuring a high level of microbiological protection, oxidative stability and acceptable sensory quality (color, taste and smell) in meat products.

APA, Harvard, Vancouver, ISO, and other styles

50

Rani, Richa, Manish Kumar Chatli, Mohan Jairath, Nitin Mehta, and Pavan Kumar. "Storage stability of functional chicken meat bullets coated with composite antimicrobial biodegradable films under different packaging conditions." Animal Production Science 56, no. 11 (2016): 1953. http://dx.doi.org/10.1071/an15107.

Full text

Abstract:

Storage stability of processed chicken meat bullets (CMB) packaged under different packaging conditions in supplementation with composite antimicrobial biodegradable (CAB) films impregnated with 0.5% (v/v) cinnamaldehyde, a natural antimicrobial, was evaluated. Different treatments such as aerobic (aerobic packaged product, CAB-coated product and aerobic packaging), modified atmosphere packaging (MAP; MAP 50 : 50; CO2 and N2, F-MAP; CAB-coated product and MAP) and vacuum (VAC; vacuum packaged, F-VAC; CAB-coated product and vacuum) are assessed for various physico-chemical (pH, thiobarbituric acid reactive substances number, peroxide value and free fatty acids), microbiological (standard plate count, psychrophiles, coliforms, yeast and moulds, Staphylococci sp.) and sensory quality characteristics at 7-day intervals throughout the storage period of 35 days under refrigerated (4 ± 1°C) conditions. The CMB coated with CAB films under MAP (F-MAP) conditions had significantly (P < 0.05) better value for water activity, thiobarbituric acid reactive substances number, peroxide value and free fatty acids throughout the storage in comparison to the Control (MAP). Standard plate count was significantly (P < 0.05) lower for F-MAP than all other treatments. Staphylococci sp., coliforms, Salmonellae sp., yeast and mould, and psychrophiles were completely absent in CAB-coated products throughout the storage period. All the CAB products had better (P < 0.05) sensory attributes than their respective Controls during storage. Results concluded that the CMB coated in developed CAB films have a storage life of more than 35 days under MAP conditions under refrigerated (4 ± 1°C) conditions with the acceptable physico-chemical, microbiological and sensory quality attributes.

APA, Harvard, Vancouver, ISO, and other styles

Journal articles on the topic 'Sensory and microbiological features of meat'

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