The determination of soya and meat protein in raw and processed meat products by specific peptide analysis. An evaluation

1986 ◽  
Vol 37 (3) ◽  
pp. 317-331 ◽  
Author(s):  
Irena B. Agater ◽  
Kenneth J. Briant ◽  
Jeffery W. Llewellyn ◽  
Ronald Sawyer ◽  
Francis J. Bailey ◽  
...  
Keyword(s):  
Meat Products ◽  
Processed Meat ◽  
Peptide Analysis ◽  
Meat Protein ◽  
Specific Peptide

scholarly journals An Ultrasound Assessed Extraction Combined with Ion-Pair HPLC Method and Risk Assessment of Nitrite and Nitrate in Cured Meat

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Babiker Yagoub Abdulkair ◽  
Amin O. Elzupir ◽  
Abdulaziz S. Alamer
Keyword(s):  
Risk Assessment ◽  
Tetrabutylammonium Bromide ◽  
Meat Products ◽  
Correlation Coefficients ◽  
Dietary Exposure ◽  
Hplc Method ◽  
Processed Meat ◽  
Disodium Hydrogen Phosphate ◽  
Cured Meat

An accurate IPC-UV method was developed and validated for the determination of nitrite (NI) and nitrate (NA) in meat products. The best separation was achieved on a phenyl-hexyl column (150 mm × 4.6 mm, 3 µm) with a mobile phase composed of 25% acetonitrile and 75% buffer (2 mM disodium hydrogen phosphate and 3 mM tetrabutylammonium bromide, pH = 4). Eluents were monitored at 205 nm. Linearity ranges were 1.86 × 10−6–7.5 µg·ml−1 and 0.09–5.0 µg·ml−1 for NI and NA, respectively. The correlation coefficients were greater than 0.999 for NI and NA. This method was applied to a number of processed meat products in Riyadh (n = 155). NI ranged from 1.78 to 129.69 mg·kg−1, and NA ranged from 0.76 to 96.64 mg·kg−1. Results showed extensive use of NI and NA; however, concentrations were within the legal limit of Saudi Arabia except for one sample. Further, the risk assessment and dietary exposure have been estimated for both NI and NA.

A Method for the Routine Determination of Corn Sirup in Prepared Meat Products

1964 ◽  
Vol 47 (5) ◽  
pp. 903-909
Author(s):  
Lester Hankin ◽  
Alphonse F Wickroski
Keyword(s):  
Statistical Analysis ◽  
Quantitative Determination ◽  
Correction Factor ◽  
Meat Products ◽  
Processed Meat ◽  
Average Amount ◽  
Wide Range ◽  
The Difference

Abstract A method has been devised for the determination of corn sirup added to processed meat products. The method is based on the quantitative determination of dextrin added to corn sirup. The dextrins are enzymatically hydrolyzed by α-amylase and β-amylase, and maltose is calculated as the difference in CuO2 found by copper reduction between a treated and an untreated aliquot. A correction factor was devised to determine the average amount of dextrin in corn sirup by testing a number of commercial sirups for their dextrin content and subjecting the data to statistical analysis. With this equation the method is applicable to a wide range of sirups. The method also permits the estimation of dextrose added to meats in excess of that included as one of the components of corn sirup.

scholarly journals Meat, dairy and plant proteins alter bacterial composition of rat gut bacteria

2015 ◽  
Vol 5 (1) ◽  
Author(s):  
Yingying Zhu ◽  
Xisha Lin ◽  
Fan Zhao ◽  
Xuebin Shi ◽  
He Li ◽  
...  
Keyword(s):  
Meat Products ◽  
Red Meat ◽  
Gut Bacteria ◽  
Processed Meat ◽  
Gut Health ◽  
White Meat ◽  
Meat Protein ◽  
Excessive Intake ◽  
Meat Proteins

Abstract Long-term consumption of red meat has been considered a potential risk to gut health, but this is based on clinic investigations, excessive intake of fat, heme and some injurious compounds formed during cooking or additions to processed meat products. Whether intake of red meat protein affects gut bacteria and the health of the host remains unclear. In this work, we compared the composition of gut bacteria in the caecum, by sequencing the V4-V5 region of 16S ribosomal RNA gene, obtained from rats fed with proteins from red meat (beef and pork), white meat (chicken and fish) and other sources (casein and soy). The results showed significant differences in profiles of gut bacteria between the six diet groups. Rats fed with meat proteins had a similar overall structure of caecal bacterial communities separated from those fed non-meat proteins. The beneficial genus Lactobacillus was higher in the white meat than in the red meat or non-meat protein groups. Also, rats fed with meat proteins and casein had significantly lower levels of lipopolysaccharide-binding proteins, suggesting that the intake of meat proteins may maintain a more balanced composition of gut bacteria, thereby reducing the antigen load and inflammatory response in the host.

Evaluation of Analytical Methods for Determination of Biogenic Amines in Fresh and Processed Meat

1983 ◽  
Vol 46 (12) ◽  
pp. 1044-1049 ◽  
Author(s):  
J. A. ZEE ◽  
R. E. SIMARD ◽  
L. L'HEUREUX
Keyword(s):  
Biogenic Amines ◽  
Microbial Growth ◽  
Extraction Efficiency ◽  
Meat Products ◽  
Ion Exchange Chromatography ◽  
Exchange Chromatography ◽  
Processed Meat ◽  
Fresh Meat ◽  
Microbial Growth Inhibition

Fifteen biogenic amines were separated and quantitated by an automated ion-exchange chromatography technique. Extraction efficiencies for amines from fresh and processed meat using trichloroacetic acid (TCA), perchloric acid and methanol were compared. In general, biogenic amines in meat and meat products were better extracted by TCA. Aliphatic amines were more efficiently extracted than aromatic amines. Type of meat and adsorption of amines on proteins probably affected the extraction efficiency. Both fresh and processed meat products contained high amounts of adrenaline, spermidine and spermine (up to 581, 280 and 685 mg/kg, respectively), but low amounts (13 to 19 mg/kg) of noradrenaline, putrescine, histamine, cadaverine and tyramine. Processed meat contained less amines than fresh meat, suggesting losses during salting and curing or microbial growth inhibition.

Enzyme Immunoassay for Determination of Gluten in Foods: Collaborative Study

1991 ◽  
Vol 74 (2) ◽  
pp. 257-264 ◽  
Author(s):  
John H Skerritt ◽  
Amanda S Hill
Keyword(s):  
Enzyme Immunoassay ◽  
Collaborative Study ◽  
Wheat Gluten ◽  
Meat Products ◽  
Processed Meat ◽  
Cereal Products ◽  
Relative Standard ◽  
Cooked Meats ◽  
Wheat Flours

Abstract A collaborative study was performed In 15 laboratories to validate a monoclonal antibody-based enzyme Immunoassay (EIA) for determination of gluten in foods. The study Included 13 samples: maize starch, "gluten-free" baking mixes, wheat flours, cookies, cooked meats, and a soup. Gluten was present In these samples at either zero or 0.02 to 10% by weight, I.e., over almost 3 orders of magnitude. The mean assay values for the foods varied from 88 to 105% of the actual amounts. The assay was quantitative for cereal products and the soup with repeatability (RSDr, relative standard deviation) and reproducibility (RSDR) of 16-22% and 24-33%, respectively. The assay was semiquantitative for the processed meat products (RSDr 14 and 26% and RSDr 46 and 56%), probably because gluten was unevenly distributed In the small (1 g) samples that were analyzed. The ELISA method produced no false positive results, and false negatives obtained with tannin-containing foods could be avoided by use of a modified sample extractant. None of the collaborators reported problems In following the protocol. The method has been adopted official first action by AOAC for determination of wheat gluten in foods.

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