scholarly journals Influence of the addition of KCl and CaCl2 blends on the physicochemical parameters of salted meat products throughout the processing steps

2020 ◽  
Vol 40 (3) ◽  
pp. 665-670 ◽  
Author(s):  
Vitor Andre Silva VIDAL ◽  
Camila de Souza PAGLARINI ◽  
Alef FERREIRA ◽  
José Roberto dos SANTOS ◽  
Marise Aparecida Rodrigues POLLONIO
Keyword(s):  
Physicochemical Parameters ◽  
Meat Products ◽  
Salted Meat ◽  
Processing Steps

Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction

2021 ◽  
pp. 1-20
Author(s):  
Vitor A. S. Vidal ◽  
Camila S. Paglarini ◽  
Jose M. Lorenzo ◽  
Paulo E.S. Munekata ◽  
Marise A. R. Pollonio
Keyword(s):  
Meat Products ◽  
Sodium Reduction ◽  
Nutritional Characteristics ◽  
Salted Meat

scholarly journals Effect of the addition of brazilian red propolis extract in ground beef

2021 ◽  
Vol 10 (2) ◽  
pp. e46610212570
Author(s):  
Moisés Sesion de Medeiros Neto ◽  
Amanda Araújo Rodrigues ◽  
Maria do Socorro Araújo Rodrigues ◽  
Alfredina dos Santos Araújo ◽  
Osvaldo Soares da Silva ◽  
...  
Keyword(s):  
Physicochemical Parameters ◽  
Antioxidant Activities ◽  
Meat Products ◽  
Ground Beef ◽  
Ash Content ◽  
Human Consumption ◽  
Biological Value ◽  
Propolis Extract ◽  
Nutritional Characteristics ◽  
Red Propolis Extract

Meat has important nutritional characteristics for the diet, being a source of high biological value animal protein, and containing important vitamins for the organism. Ground beef is one of the most consumed meat products, which has an increased surface area, and also a high potential for inadequate storing conditions, which reinforces the relevance of innovative technologies for its preservation, such as the use of propolis – a highly diversified product with antimicrobial and antioxidant activities, seen as a component capable of prolonging shelf life. This study evaluated the effects of the addition of Brazilian red propolis extract to ground beef as a natural antioxidant for 0, 7, 14 and 21 days of storage at a temperature of 7 ºC. The physicochemical parameters of water, protein, lipids and ash content remained stable until the 14th day of storage, while the microbiological ones presented peaks of contamination by Coliforms at 35 and 45 ºC in the same period, however, the absence of Salmonella sp/25g in the meat analyzed, made it suitable for human consumption, thus confirming the effectiveness of using red propolis extract in its conservation.

DEVELOPMENT OF DIET SAUSAGE PRODUCTS TECHNOLOGY USING BREWING WASTE

2020 ◽  
Keyword(s):  
Physicochemical Parameters ◽  
Scientific Literature ◽  
Raw Materials ◽  
Meat Products ◽  
Technological Scheme ◽  
Treatment Quality ◽  
Chemical Parameters ◽  
Organoleptic Evaluation ◽  
Physico Chemical ◽  
Vegetable Raw Materials

The article presents the results of the development of a technological scheme and recipes for sausages made from turkey and veal meat with addition of brewing waste, and organoleptic and physicochemical parameters of the product are evaluated. Based on the data of scientific literature, it is established that today there is no technology for the production of meat products using turkey poultry, veal, beer pellets and other brewing waste. A technological scheme for the production of sausage with addition of raw grains has been developed, which includes six stages: preparation of meat and vegetable raw materials, preparation of sausage meat, heat treatment, quality control, presentation of a product. Recipes of sausages have been developed with the aim of maximizing rational use of a variety of brewing waste. According to organoleptic, physico-chemical parameters, the developed samples of dietary sausages meet the requirements of regulatory documentation. According to the results of organoleptic evaluation of the obtained products, preference was given to a sample of sausage products developed according to recipe No. 2, since it had a more pronounced taste, which is associated with the addition of table salt and beer wort. To bring the developed sausage products to the most attractive appearance and more delicate taste, it is recommended to use sodium nitrite and finer grinding of beer grains as a color stabilizer in production of this sausage.

Factors Affecting Microbiological Quality of Vegetable- and Meat-Based Meals Served at Cafeterias in the Republic of Korea

2018 ◽  
Vol 81 (11) ◽  
pp. 1838-1843
Author(s):  
H. W. KIM ◽  
N. H. KIM ◽  
T. J. CHO ◽  
S. M. PARK ◽  
S. H. KIM ◽  
...  
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Chicken Breast ◽  
Processed Meat ◽  
Important Indicator ◽  
Factors Affecting ◽  
E Coli ◽  
Processing Steps

ABSTRACT A total of 364 samples of vegetable- and meat-based meals were collected at three processing steps: step I, preparation of raw ingredients; step II, processing and cooking; and step III, finished meals. Microbiological quality was evaluated by using data for the prevalence and concentration of the aerobic plate counts, total coliforms (TC), fecal coliforms (FC), and Escherichia coli. The data were analyzed for differences between cafeterias, seasons, raw materials, and processing steps. Fourteen (15.2%) of the 92 finished meal samples were microbiologically unsatisfactory. Neither cafeteria nor season was significantly associated with microbiological quality (P > 0.05). However, the type of raw ingredients and processing steps were significantly associated with differences in microbiological quality. Vegetable-based meals had higher TC concentrations than meat-based meals because salad and seasoned and fermented vegetables are not cooked, unlike heat-processed meat products. Microbial counts tended to decrease through the processing steps, and E. coli, which could only be enumerated on uncooked chicken breast (1.6 log CFU/g) and sliced pork (2.6 log CFU/g), was totally eliminated by boiling and roasting. However, the presence of FC was not completely eliminated, even by cooking, and so this group of organisms should be considered as an important indicator of hygienic meal preparation in cafeterias. Although pathogenic E. coli was not isolated in this study, continuous microbiological monitoring of composite foods served in cafeterias should be performed as the presence of TC and FC in finished meals indicates the potential for contamination by pathogenic E. coli.

scholarly journals Quality parameters of minced meat and raw formed products on Bosnian and Herzegovinian market

Meso ◽  
2020 ◽  
Vol 22 (2) ◽  
pp. 142-148
Author(s):  
Emina Muftić ◽  
Faruk Čaklovica ◽  
Abdullah Muftić ◽  
Dinaida Tahirović ◽  
Kenan Čaklovica
Keyword(s):  
Protein Content ◽  
Bosnia And Herzegovina ◽  
Physicochemical Parameters ◽  
Meat Products ◽  
Quality Parameters ◽  
Meat Proteins ◽  
The Law ◽  
Minced Meat

The aim of this research was to examine physicochemical parameters of finished and semi-finished meat products: minced meat (beef, pork and mixed meat) and raw formed meat products (ćevapi, patties/burgers and sujuk sausages), and to determine quality parameters of these products on the Bosnia and Herzegovina market. Examined parameters included: protein content, fat, collagen in meat proteins and salt (NaCl). We analysed 282 samples of these products and found deviations with regard to the applicable Ordinance on minced meat and semi-finished and finished meat products of “The Law on Food of Bosnia and Herzegovina” in all parameters, except salt (NaCl). The majority of deviations referred to the content of collagen in meat proteins, with as much as 21.98 % of examined samples in violation of the applicable legislation.

scholarly journals STUDIES ON THE QUALITATIVE INDICATORS OF AFRICAN OSTRICH HAM WITH VEGETABLE ENZYMES

2020 ◽  
Vol 11 (4) ◽  
pp. 25-31
Author(s):  
V. M. Israelian ◽  
O. A. Shtonda
Keyword(s):  
Chemical Composition ◽  
Control Sample ◽  
Meat Products ◽  
Product Yield ◽  
Experimental Sample ◽  
Organoleptic Evaluation ◽  
Functional Additive ◽  
Organoleptic Characteristics ◽  
Composition Product ◽  
Salted Meat

Expanding the food products range is one of the most promising challenges in the food industry today. The production of whole meat products has always determined the technological level of the enterprise, reflecting its ability to improve consumer nutrition. Using the same type of raw meat, by changing the modes and conditions of its preparation, impact on the tissue structure, directional autolysis and variation of thermal processes, they produce products with different nutritional characteristics. Research of chemical composition has established that penetration of salting active substances into the meat fabrics and their interaction with proteins changes physical and chemical composition of a product, determining the basic properties of salted meat (swelling, consistence, viscosity, etc.). Change in meat proteins during salting is accompanied by an increase in bound moisture in the product and causes an increase in a product yield. The protein content in the control sample is 26.17 %, in the experimental samples № 1, 2 - 26,88 -27,64 % due to the introduction of a functional additive and plant enzyme papain, which has a positive effect on the taste of the developed semi-finished products and makes them more juicy. Organoleptic evaluation of products is important in determining the quality of meat products, since a person's reaction depends on the appearance, color, smell, taste, consistency of the finished product. It has been established that organoleptic characteristics of meat products vary depending on the chemical composition, product, degree of biochemical changes (meat maturation), technological processing (cooking, smoking, etc.), the use of spices, food and flavorings. Results of the study on the organoleptic parameters show that the use of the enzyme papain improves the taste and aroma, as the experimental sample differs from the control one with increased juiciness and tenderness, without foreign odors and tastes.

scholarly journals Color adjusting compositions of meat systems with low content of hemoglobin-containing raw materials

2019 ◽  
Vol 21 (91) ◽  
pp. 136-142
Author(s):  
V. O. Zhuk ◽  
I. I. Shevchenko ◽  
G. E. Polichuk ◽  
M. Z. Paska
Keyword(s):  
Sodium Nitrite ◽  
Raw Materials ◽  
Meat Products ◽  
Raw Material ◽  
Meat Processing ◽  
Combined Use ◽  
Residual Nitrite ◽  
Scientific Substantiation ◽  
Salted Meat ◽  
High Level

The development of technologies for new types of salty meat products with a high level of safety requires the improvement of the basic technological processes of their production, using intensive methods of influence on the raw materials processed, especially in the conditions of the work of domestic enterprises on defective and marked signs of PSE and DFD raw materials (DFD – drу , firm, dark; PSE – pale, soft, exudative). The purpose of the research is the scientific substantiation of the directed use of multicomponent bristles in the technology of salty meat products, in particular, the study of the mechanism of forming the coloring of meat systems with different levels of content of immiglobin raw materials at the stage of its salting with the inclusion in the composition of the brine of nitrite salt instead of sodium nitrite and natural dyes Apro Red and Vepro 70 Col R. According to research results, the replacement of sodium nitrite with nitrite salt leads to an increase in the content of nitrosopigments, which enables to receive a finished product with a lower content of residual nitrite and better color characteristics than equivalent intake and sodium nitrite. Based on theoretical and experimental researches, the analysis of the compatibility of the constituent components, their synergistic influence, the specifics of the functional and technological properties and the results of the influence on the organoleptic, functional-technological and biochemical parameters of the model meat systems, the composition of the multicomponent color-correcting brines is substantiated and developed. The rational concentration of hemoglobin preparations Vepro 70 Col R and AproRed for the coloring of meat systems with the content of glucose-free glycogen up to 15% and the level of injection of more than 140% (respectively, 0.5 and 0.7%) with simultaneous use of 0.05% isoascorbate Na and 0.006% sodium nitrite. It was established that the combined use of nitrate salt and preparations of hemoglobin of blood reduces the residual amount of sodium nitrite twice from the norm established in State Standart of Ukraine due to a more complete transformation of nitrite in nitro compounds. The results of spectrophotometric studies allowed to conclude that the most effective color-correction effect in the formation of pinkish-red shades of model emulsions is Vepro 70 Col R. The possibility of adjusting the color of salted meat products by using multicomponent brines, enhances the efficiency of utilization of raw material resources of the meat processing industry

A Qualitative Assessment of Toxoplasma gondii Risk in Ready-to-Eat Smallgoods Processing

2008 ◽  
Vol 71 (7) ◽  
pp. 1442-1452 ◽  
Author(s):  
TANYA MIE ◽  
ANDREW M. POINTON ◽  
DAVID R. HAMILTON ◽  
ANDREAS KIERMEIER
Keyword(s):  
Heat Treatment ◽  
Toxoplasma Gondii ◽  
Severe Disease ◽  
Meat Products ◽  
Software Tool ◽  
Qualitative Assessment ◽  
Parasitic Infections ◽  
Cured Meat ◽  
Luncheon Meat ◽  
Processing Steps

Toxoplasma gondii is one of the most common parasitic infections of humans and other warm-blooded animals. In most adults, it does not cause serious illness, but severe disease may result from infection in fetuses and immunocompromised people. Consumption of raw or undercooked meats has consistently been identified as an important source of exposure to T. gondii. Several studies indicate the potential failure to inactivate T. gondii in the processes of cured meat products. This article presents a qualitative risk-based assessment of the processing of ready-to-eat smallgoods, which include cooked or uncooked fermented meat, pâté, dried meat, slow cured meat, luncheon meat, and cooked muscle meat including ham and roast beef. The raw meat ingredients are rated with respect to their likelihood of containing T. gondii cysts and an adjustment is made based on whether all the meat from a particular source is frozen. Next, the effectiveness of common processing steps to inactivate T. gondii cysts is assessed, including addition of spices, nitrates, nitrites and salt, use of fermentation, smoking and heat treatment, and the time and temperature during maturation. It is concluded that processing steps that may be effective in the inactivation of T. gondii cysts include freezing, heat treatment, and cooking, and the interaction between salt concentration, maturation time, and temperature. The assessment is illustrated using a Microsoft Excel–based software tool that was developed to facilitate the easy assessment of four hypothetical smallgoods products.

Scanning electron microscopy of freeze-fractured prescapular lymph node of caprine

1984 ◽  
Vol 42 ◽  
pp. 244-245
Author(s):  
O. Faroon ◽  
F. Al-Bagdadi ◽  
T. G. Snider ◽  
C. Titkemeyer
Keyword(s):  
Lymph Node ◽  
Lymph Nodes ◽  
Lymphatic System ◽  
Three Dimensional ◽  
Meat Products ◽  
The Body ◽  
Morphological Data ◽  
The World ◽  
Cellular Constituent ◽  
Scanning Electron

The lymphatic system is very important in the immunological activities of the body. Clinicians confirm the diagnosis of infectious diseases by palpating the involved cutaneous lymph node for changes in size, heat, and consistency. Clinical pathologists diagnose systemic diseases through biopsies of superficial lymph nodes. In many parts of the world the goat is considered as an important source of milk and meat products.The lymphatic system has been studied extensively. These studies lack precise information on the natural morphology of the lymph nodes and their vascular and cellular constituent. This is due to using improper technique for such studies. A few studies used the SEM, conducted by cutting the lymph node with a blade. The morphological data collected by this method are artificial and do not reflect the normal three dimensional surface of the examined area of the lymph node. SEM has been used to study the lymph vessels and lymph nodes of different animals. No information on the cutaneous lymph nodes of the goat has ever been collected using the scanning electron microscope.

Meat and Meat Products Consumption in Italy: Contribution to Trace Elements, Heme Iron and selected B Vitamins supply

2004 ◽  
Vol 74 (4) ◽  
pp. 247-251 ◽  
Author(s):  
Lombardi-Boccia ◽  
Lanzi ◽  
Lucarini ◽  
Di Lullo
Keyword(s):  
Trace Elements ◽  
Daily Intake ◽  
Meat Products ◽  
Heme Iron ◽  
B Vitamins ◽  
Zinc Intake ◽  
Consumption Frequency ◽  
Iron And Zinc ◽  
Iron Heme ◽  
Daily Intakes

This study was undertaken to estimate the contribution of meat and meat products consumption to the daily intakes of trace elements (Fe, Zn, Cu, Se), heme iron, and selected B vitamins (thiamine, riboflavin, niacin) in Italy. Meat and meat products were selected on the basis of their consumption frequency reported by the most recent nationwide dietary individual survey carried out in Italy (INN-CA study). The daily intakes of total iron and heme iron were 1.65 and 1.13 mg/person/day. Zinc intake was 3.65 mg/person/day. Beef made the main contribution to iron, heme iron, and zinc daily intakes. Copper daily intake was 107.3 mug/person/day, with meat products provided the highest contribution (40 mug/person/day). Daily intake of selenium (7.14 mug/person/day) was provided mainly by poultry consumption. Thiamine intake was 228 mug/person/day, and meat products were the main source (110 mug/person/day). Riboflavin intake was 136 mug/person/day, with both beef and meat products as the main contributors (40 mug/person/day). Niacin intake was 7.53 mg/person/day, and poultry was the main source (2.28 mg/person/day). Meat and meat products were a valuable source of micronutrients, supplying 47, 48, and 24% of zinc, niacin, and thiamin daily requirements, respectively, and over 10% of iron, copper, selenium, and riboflavin daily average requirement values of the italian RDAs calculated for the population involved in the survey (INN-CA study).

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