Identification of the species of origin of fresh, cooked and canned meat and meat products using antisera to thermostable muscle antigens by ouchterlony's double diffusion test

1986 ◽  
Vol 37 (2) ◽  
pp. 157-164 ◽  
Author(s):  
Erastus K. Kang'ethe ◽  
Joseph M. Gathuma ◽  
Kaare J. Lindqvist
Keyword(s):  
Meat Products ◽  
Double Diffusion ◽  
Diffusion Test ◽  
Canned Meat

scholarly journals The Effect of the Addition of Fiber Preparations on the Color of Medium-Grounded Pasteurized and Sterilized Model Canned Meat Products

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2247
Author(s):  
Mirosław Słowiński ◽  
Joanna Miazek ◽  
Krzysztof Dasiewicz ◽  
Marta Chmiel
Keyword(s):  
Meat Product ◽  
Meat Products ◽  
Quality Characteristics ◽  
Consumer Acceptance ◽  
Meat Industry ◽  
Industrial Practice ◽  
Yellow Color ◽  
Hue Angle ◽  
Canned Meat ◽  
Color Components

A beneficial aspect of the use of fiber preparations in the meat industry is the improvement of some quality characteristics of meat products. However, the preparation added in the amount of 3 or 6% may affect their color. The effect of the addition of barley, wheat and oat fiber preparations with different fiber lengths, in quantities allowing the product to be indicated as “high in fiber” or “source of fiber”, to pasteurized or sterilized medium-grounded canned meat products on their color, was determined. In the obtained canned meat products, the basic chemical composition and the L*, a* and b*, C* (Chroma) and h* (hue angle) color components were determined. The addition of the barley fiber preparation BG 300 to the model canned meat products caused a significant (p ≤ 0.05) darkening and an increase in the proportion of yellow color. In an industrial practice, this may result in poorer consumer acceptance of the meat product. Fiber length of wheat and barley fiber had no effect on the color components of products. The 6% addition of the wheat fiber preparations WF 200R and WF 600R or the oat fiber preparations HF 200 and HF 600 caused an apparent lightening of their color (ΔE > 2) compared to the control products.

Comparisons of poa semilatent and barley stripe mosaic viruses

1972 ◽  
Vol 50 (2) ◽  
pp. 263-267 ◽  
Author(s):  
Z. Polák ◽  
J. T. Slykhuis
Keyword(s):  
Mosaic Virus ◽  
Double Diffusion ◽  
Barley Stripe Mosaic Virus ◽  
Diffusion Test ◽  
Partial Protection ◽  
Normal Length ◽  
Local Lesions ◽  
Cross Absorption ◽  
Precipitin Test ◽  
Agropyron Trachycaulum

Poa semilatent virus (PSLV), which caused chlorosis and rapid death of inoculated wheat, infected a number of grasses susceptible to barley stripe mosaic virus (BSMV); but it also infected Agropyron trachycaulum and Poa palustris which were not susceptible to a barley strain or two oat-infecting strains of BSMV. Conversely BSMV caused local lesions on several species of Chenopodium that did not become infected with PSLV. BSMV protected wheat from infection by PSLV, but PSLV caused only partial protection from BSMV.The normal length and thickness of particles in leaf-dip preparations was 161 × 26 mμ for PSLV and 133 × 25 mμ for BSMV.Serological relationship was not indicated by the Ouchterlony agar double-diffusion test or leaf-dip serology. A distant relationship was shown with the microprecipitin test and the ring interface precipitin test. In cross absorption tests the titers of the antisera to the homologous viruses were not reduced by absorption with the heterologous viruses.PSLV and BSMV appear to be distantly related serotypes.

Gel Double-Diffusion Test in Plates

1998 ◽  
pp. 341-347 ◽  
Author(s):  
Jeanne Dijkstra ◽  
Cees P. de Jager
Keyword(s):  
Double Diffusion ◽  
Diffusion Test

TECHNOLOGY OF MEAT COOKING IN THE AUTOCLAVE WITH PRESERVATION OF CHEMICAL PROPERTIES OF ANIMAL RAW MATERIALS

2018 ◽  
Author(s):  
Inna Nazarenko ◽  
◽  
Nataliya Novosad ◽  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Meat Products ◽  
Chemical Properties ◽  
Periodic Action ◽  
Meat Cooking ◽  
Canned Meat ◽  
Long Term Preservation

The article examines the technology of cooking meat by autoclaving while preserving the chemical properties of the product. Autoclaving has been shown to be one of the main technological steps in canned meat. Sterilization of canned meat is a heat treatment of the product, which ensures the death of microflora to prevent microbiological spoilage at temperate temperatures (15-30oC), and if necessary at higher temperatures, and safety, which guarantees the microbiological indicators of the use of canned food for food. Sterilize meat at temperatures above 100o C, most often at temperatures up to 120o C. It has been determined that sterilization of meat in an autoclave determines the preservation of nutritional value, organoleptic properties, harmless to the consumer and creates the necessary prerequisites for long-term preservation of the quality of canned meat products. The technology of cooking meat is reduced to the choice of parameters (temperature and duration) of heating, which ensure maximum destruction of the microflora with minimal loss of nutritional value. Sterilization is carried out in autoclaves of periodic action. Banks with the product are loaded into the baskets of the autoclave, lowered into the autoclave, seal the device, heated to the desired temperature, withstand the required time, then release the pressure, cool and unload.

scholarly journals Influence of the Dose and Length of Wheat Fiber on the Quality of Model Sterilized Canned Meat Products

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1001
Author(s):  
Mirosław Słowiński ◽  
Joanna Miazek ◽  
Marta Chmiel
Keyword(s):  
Chemical Composition ◽  
Water Activity ◽  
Sensory Quality ◽  
Salt Content ◽  
Meat Products ◽  
Control Product ◽  
Canned Meat ◽  
Quality Of Products ◽  
Ph Level

The aim of this study was to evaluate the quality of model homogenized sterilized canned meat products produced with wheat fiber preparations (WF 200 R or WF 600 R) with different fiber lengths used in the amount of 3% or 6% by weight of the batter. Basic chemical composition (water, protein, fat, collagen and salt content), pH level, water activity, thermal drip, CIEL*a*b* color components, texture parameters (TPA, shear force) and sensory quality were determined. The addition of 3% or 6% of wheat fiber preparations did not affect the basic chemical composition, water activity and pH of products. The 6% addition of both fiber preparations caused lightening of the color of the meat blocks. Products with the addition of both wheat fiber preparations were characterized by significantly (p ≤ 0.05) higher hardness than the control product. Sensory quality of products, except tastiness, with the addition of wheat fiber preparations did not differ from the control product. There was no significant effect of wheat fiber length on the quality of meat blocks. Both lightening the color of canned meat blocks produced with the addition of wheat fiber preparation, as well as increasing their hardness, is desirable and contributes to increasing the quality of products.

Levels of metals in canned meat products: Intermetallic correlations

1990 ◽  
Vol 44 (2) ◽  
pp. 309-316 ◽  
Author(s):  
G. Brito ◽  
C. Díaz ◽  
L. Galindo ◽  
A. Hardisson ◽  
D. Santiago ◽  
...  
Keyword(s):  
Meat Products ◽  
Canned Meat
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