Meat Processing and Workers’ Safety

2012 ◽  
pp. 929-942
Author(s):  
Y Hui
Keyword(s):  
Meat Processing

On monitoring the operation of refrigeration facilities in meat processing enterprises

2020 ◽  
Vol 3 (1) ◽  
pp. 26-29
Author(s):  
V.N. Koreshkov ◽  
V.A. Lapshin ◽  
S.I. Khvylya ◽  
V.V. Nikitin ◽  
T.A. Minin
Keyword(s):  
Meat Processing

MICROWAVE ENHANCED BIODEGRADABILITY OF MEAT PROCESSING WASTEWATER SLUDGE

2017 ◽  
Vol 16 (1) ◽  
pp. 149-155
Author(s):  
Sandor Beszedes ◽  
Lajos Ludanyi ◽  
Gabor Szabo ◽  
Cecilia Hodur
Keyword(s):  
Wastewater Sludge ◽  
Meat Processing

Study of the disinfecting activity of the Vapusan 2000R preparation in the disinfection of the refrigerating chambers of a meat processing enterprise

2020 ◽  
Vol 23 (2) ◽  
pp. 50-53
Author(s):  
P.V. Kulach ◽  
◽  
M.I. Shopinskaya ◽  
I.M. Nityaga ◽  
A.V. Zakharov ◽  
...  
Keyword(s):  
Meat Processing ◽  
Processing Enterprise

Methodical guidelines on the control of fasciolosis in cattle in the Kaluga region

2018 ◽  
Vol 12 (2) ◽  
pp. 108-116
Author(s):  
A.M. Ustinov ◽  
R.T. Safiullin ◽  
R.R. Safiullin
Keyword(s):  
Infected Animal ◽  
Fasciola Hepatica ◽  
Adult Stage ◽  
Federal District ◽  
Dosage Forms ◽  
Pond Snail ◽  
Meat Processing ◽  
Processing Plants ◽  
Causative Agents ◽  
Kaluga Region

Information is provided on the causative agents of fasciolosis and the developmental biology of Fasciola hepatica. Fasciolosis of cattle is widespread in the conditions of the Kaluga Region and the Central Federal District on farms of different forms of ownership. The greatest number of F. hepatica eggs in 1 g of feces in cattle is established in JSC "Iskra" - 175,4 specimens, the lowest - in the samples from cows from private farms - 87,6 sp. At the opening slaughter of cattle at meat processing plants region and slaughterhouses invasion of their fasciolae was 34.8%. The average number fascial one infected animal was 32.1 specimens, including adult - and larval specimens of 25.2 and 6.9 copies At veterinary-sanitary expertise and helminthological autopsy of the liver, gallbladder and bile ducts installed year-round invasion fasciolae mainly in the adult stage. Young animals of the current year are infected with fasciola in the pasture massly in August-September, and the extent of invasion in November was 4.3%, for winter-stabling months an average of 12.6%, in March - 17.9% and in April after de-worming - 5.9%.The data obtained in the study of the distribution of the small pond has shown that in the Kaluga region these mollusks are widespread. In this case, the invasion of the small pond snail by larval forms of fasciolae in different years has its own peculiarities, which are influenced by climatic factors.The different dosage forms of clozantel - Rolenol and Santel and Genamectin with mixed fascioliasis and hypodermatosis of bovine in the recommended dose against subcutaneous gadfly larvae - provided 100% efficacy. The tested dosage forms of clozantel are similar in effectiveness against subcutaneous gadfly larvae (EE-100%) and fasciol (EE-95 and 90%, IE-97.4 and 96.3%).The therapeutic and economic effectiveness of complex domestic preparations of Helmicide and Fascocida in spontaneous fascioliasis of cattle is studied.

Identification of antibiotics in meat. Flow cytometry capabilities

Vsyo o myase ◽  
2020 ◽  
pp. 56-60
Author(s):  
Zayko E.V. ◽  
◽  
Kuznetsova O.A. ◽  
Bataeva D.S. ◽  
Grudistova M.A. ◽  
...  
Keyword(s):  
Raw Materials ◽  
Animal Husbandry ◽  
Flow Cytometer ◽  
Poultry Meat ◽  
Meat Processing ◽  
Beta Lactams ◽  
Antimicrobial Substances ◽  
Chemotherapy Drugs ◽  
Processing Plants ◽  
Meat Samples

The problem of the uncontrolled use of antibiotics currently remains unresolved. Step-by-step monitoring of meat using modern methods will reduce the risk of using contaminated meat raw materials for food production. Qualitative monitoring will identify samples containing residual antimicrobial substances. The use of methods for identifying groups of antibiotics will help narrow the search for antibiotics by expensive chromatographic methods. A study was carried out of beef, pork and poultry meat, which is used in meat processing plants in the production of raw smoked sausages, using two methods. At the first stage, using a qualitative microbiological method, the raw meat was evaluated for the presence of antimicrobial substances, then their group was determined using a NovoCyte flow cytometer. According to the results of a study on a flow cytometer, it was found that out of 10 groups of antibiotics that can be determined by the tested method, the group of lincosamides was not found in all meat samples. The most common groups of chemotherapy drugs in pork were sulfonamides – 29.6 %, tetracycline group – 18.5 % and beta-lactams – 14.8 %, and in beef aminoglycosides – 36.7 %, phenicols – 30 % and beta-lactams – 13.3 %. In poultry meat samples, the most common were sulfonamides – 23.2 %, fenicols – 23.2 %, and beta-lactams – 16 %. Five groups of antibiotics were found in all studied types of meat: fenicols, β-lactams, macrolides, polypeptide antibiotics, and quinolones. This indicates their widespread use in animal husbandry and poultry farming.

scholarly journals Investigation of the Effectiveness of Disinfectants Used in Meat-Processing Facilities to Control Clostridium sporogenes and Clostridioides difficile Spores

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1436
Author(s):  
Siobhán McSharry ◽  
Leonard Koolman ◽  
Paul Whyte ◽  
Declan Bolton
Keyword(s):  
Test Tube ◽  
Meat Industry ◽  
Meat Processing ◽  
Clostridium Sporogenes ◽  
Safety Issues ◽  
Clostridioides Difficile ◽  
Plant Environment ◽  
D Values ◽  
Sulphamic Acid ◽  
Spore Forming Bacteria

Spore-forming bacteria are a major concern for the food industry as they cause both spoilage and food safety issues. Moreover, as they are more resistant than vegetative cells, their removal from the food processing environment may be difficult to achieve. This study investigated the efficacy of the ten most commonly used disinfectant agents (assigned 1–10), used at the recommended concentrations in the meat industry, for their ability to eliminate Clostridium sporogenes and Clostridioides difficile spores. Test-tube based suspension assays suggested that disinfectants 2 (10% v/v preparation of a mixture of hydrogen peroxide (10–30%), acetic acid (1–10%) and peracetic acid (1–10%)), 7 (4% w/v preparation of a mixture of peroxymonosulphate (30–50%), sulphamic acid (1–10%) and troclosene sodium (1–10%)) and 10 (2% v/v preparation of a mixture of glutaraldehyde (10–30%), benzalkonium chloride (1–10%)) were the most effective formulations. D-values for these ranged from 2.1 to 8.4 min at 20 °C for the target spores. Based on these findings, it is recommended that these disinfectants are used to control Clostridium spores in the meat plant environment.

scholarly journals Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Haibo Shi ◽  
Fereidoon Shahidi ◽  
Jiankang Wang ◽  
Yan Huang ◽  
Ye Zou ◽  
...  
Keyword(s):  
Meat Industry ◽  
Meat Processing ◽  
Protein Biomarkers ◽  
Theoretical Support ◽  
Exogenous Enzymes ◽  
Home Cooking ◽  
Relationship Of ◽  
The Relationship ◽  
Combined Interventions ◽  
Calpain System

Abstract Developing efficient and promising tenderising techniques for postmortem meat is a heavily researched topic among meat scientists as consumers are willing to pay more for guaranteed tender meat. However, emerging tenderising techniques are not broadly used in the meat industry and, to some degree, are controversial due to lack of theoretical support. Thus, understanding the mechanisms involved in postmortem tenderisation is essential. This article first provides an overview of the relationship of ageing tenderisation and calpain system, as well as proteomics applied to identify protein biomarkers characterizing tenderness. In general, the ageing tenderisation is mediated by multiple biochemical activities, and it can exhibit better palatability and commercial benefit by combining other interventions. The calpain system plays a key role in ageing tenderisation functions by rupturing myofibrils and regulating proteolysis, glycolysis, apoptosis and metabolic modification. Additionally, tenderising techniques from different aspects including exogenous enzymes, chemistry, physics and the combined methods are discussed in depth. Particularly, innovation of home cooking could be recommended to prepare relatively tender meat due to its convenience and ease of operation by consumers. Furthermore, the combined interventions provide better performance in controlled tenderness. Finally, future trends in developing new tenderising techniques, and applied consideration in the meat processing industry are proposed in order to improve meat quality with higher economical value. Graphical abstract

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