A reliable and sensitive LCMS-IT-TOF method coupled with accelerated solvent extraction for the identification and quantitation of six typical heterocyclic aromatic amines in cooked meat products

2015 ◽  
Vol 7 (21) ◽  
pp. 9274-9280 ◽  
Author(s):  
Yun-fu Ouyang ◽  
Hai-bo Li ◽  
Hong-bing Tang ◽  
Yi Jin ◽  
Gui-ying Li
Keyword(s):  
Solvent Extraction ◽  
Aromatic Amines ◽  
Ion Trap ◽  
Meat Products ◽  
Accelerated Solvent Extraction ◽  
Heterocyclic Aromatic Amines ◽  
Tandem Mass ◽  
Tandem Mass Spectrometric ◽  
Cooked Meat ◽  
Cooked Meat Products

A liquid chromatography-ion trap-time of flight tandem mass spectrometric assay coupled with accelerated solvent extraction was developed to identify and quantify six heterocyclic aromatic amines.

scholarly journals Quality of Cooked Ground Beef Extended with Defatted Peanut Meal1

1981 ◽  
Vol 8 (1) ◽  
pp. 31-35 ◽  
Author(s):  
Esam M. Ahmed ◽  
Roger L. West
Keyword(s):  
Meat Products ◽  
Peanut Meal ◽  
Ground Meat ◽  
Shearing Force ◽  
Sensory Acceptability ◽  
Beef Products ◽  
Cooked Meat ◽  
Freezing Storage ◽  
Cooked Meat Products

Abstract Beef chuck and plate cuts obtained from U.S.D.A. utility grade carcass were mixed and ground through a 0.318 cm plate. The ground meat was extended with extruded and non-extruded defatted peanut meal. Hydrated defatted peanut meal was added at the rate of 20 and 30 parts to 80 and 70 parts of the ground meat, respectively. All treatments were formulated to contain 20% fat in the final patty and loaf products. Extruded and non-extruded meat products were stored at −18 C for periods up to 6 weeks. All quality evaluations were conducted on cooked meat products. Ground meat patties and loaves extended with non-extruded peanut meal exhibited similar cooking losses to those either extended with extruded peanut meal or 100% beef products. Control meat products stored for 4 weeks or longer required larger forces to shear than the non-stored patties. Freezing storage of the extended meat products did not result in a change of shearing forces. These forces were similar to the shearing force exhibited by freshly prepared products. Trained sensory panelists indicated that extended meat patties were more tender and less cohesive than non-extended patties. However, sensory acceptability tests indicated similar acceptability ratings for the extended and non-extended meat patties and loaves.

Ways for reducing the formation of heterocyclic aromatic amines in meat products

Vsyo o myase ◽  
2021 ◽  
pp. 58-63
Author(s):  
D.A. Utyanov ◽  
◽  
A.V. Kulikovsky ◽  
A.S. Knyazeva ◽  
A.A. Kurzova ◽  
...  
Keyword(s):  
Aromatic Amines ◽  
Meat Products ◽  
Heterocyclic Aromatic Amines

Salt, sodium chloride or sodium? Content and relationship with chemical, instrumental and sensory attributes in cooked meat products

Meat Science ◽  
2017 ◽  
Vol 131 ◽  
pp. 196-202 ◽  
Author(s):  
Josef Kameník ◽  
Alena Saláková ◽  
Věra Vyskočilová ◽  
Alena Pechová ◽  
Danka Haruštiaková
Keyword(s):  
Sodium Chloride ◽  
Meat Products ◽  
Sodium Content ◽  
Sensory Attributes ◽  
Cooked Meat ◽  
Cooked Meat Products

scholarly journals Quantitative Detection of Chicken and Turkey Contamination in Cooked Meat Products by ELISA

2019 ◽  
Vol 102 (2) ◽  
pp. 557-563 ◽  
Author(s):  
Cortlandt P Thienes ◽  
Jongkit Masiri ◽  
Lora A Benoit ◽  
Brianda Barrios-Lopez ◽  
Santosh A Samuel ◽  
...  
Keyword(s):  
Meat Products ◽  
Rapid Test ◽  
Cross Reactivity ◽  
Quantitative Detection ◽  
Analytical Sensitivity ◽  
Common Food ◽  
Sheep Meat ◽  
Cooked Meat ◽  
Cooked Meat Products

Abstract Background: Concerns about the contamination of meat products with undeclared meats and new regulations for the declaration of meat adulterants have established the need for a rapid test to detect chicken and turkey adulteration. Objective: To address this need, Microbiologique, Inc. has developed an ELISA that can quantify the presence of chicken and turkey down to 0.1% (w/w) in cooked pork, horse, beef, goat, and lamb meats. Results: This chicken/turkey authentication ELISA has an analytical sensitivity of 0.000037% and 0.000048% (w/v) for cooked andautoclaved chicken, respectively, and an analyticalrange of quantitation of 0.025–2% (w/v), in the absence of other meats. The assay cross-reacts with cooked duck and pheasant but does not demonstrate any cross-reactivity with cooked pork, horse, beef, goat, and lamb meats, egg, or common food matrixes. Conclusions: The assay is rapid, can be completed in 70 min, and can detect a 0.1% level of meat adulteration. Highlights: The Microbiologique Cooked Chicken/TurkeyELISA can quantitate cooked chicken/turkey in the presence of pork, horse, chicken, goat, or sheep meat to 0.1% (w/w) and is not affected by common food matrixes.

Sign in / Sign up

Export Citation Format

Share Document