scholarly journals Determination of Furosine and Fluorescence as Markers of the Maillard Reaction for the Evaluation of Meat Products during Actual Cooking Conditions

2012 ◽  
Vol 18 (1) ◽  
pp. 67-76 ◽  
Author(s):  
Keiko YAMAGUCHI ◽  
Yuri NOMI ◽  
Takeshi HOMMA ◽  
Midori KASAI ◽  
Yuzuru OTSUKA
Keyword(s):  
Maillard Reaction ◽  
Meat Products ◽  
Cooking Conditions

Colorimetric Determination of Hydroxyproline as Measure of Collagen Content in Meat and Meat Products: NMKL Collaborative Study

1990 ◽  
Vol 73 (1) ◽  
pp. 54-57 ◽  
Author(s):  
Kurt Kolar
Keyword(s):  
Collaborative Study ◽  
Colorimetric Method ◽  
Meat Products ◽  
Acid Oxidation ◽  
Colorimetric Determination ◽  
Mean Values ◽  
Collaborative Studies ◽  
Freeze Dried ◽  
Analytical Result

Abstract A colorimetric method for the determination of hydroxyproline as a measure of collagen in meat and meat products has been collaboratively studied in 18 laboratories. The method includes hydrolysis with sulfuric acid, oxidation with chloramine- T, and formation of a reddish purple complex with 4- dimethylaminobenzaldehyde. Five frozen and 3 freeze-dried samples were tested, ranging in content from 0.11 to 0.88% and from 0.39 to 4.0% hydroxyproline, respectively. The mean values of 2 identical samples were 0.245 and 0.251 %. The average recovery from a spiked sample was 96.1 %. The hydroxyproline content of a known sample (a mixture of 2 samples in the ratio 5:2) was calculated to 1.42%, which agrees well with the analytical result, 1.40%. In comparison with other collaborative studies, based on the ISO analytical method, the repeatability and reproducibility of this method agree well with the other results. This method was accepted as an official NMKL method by all national Committees, and has been adopted official first action by AOAC as an NMKLAOAC method.

Combination of Catalysts in the Determination of Nitrogen: III. Meat Products

1948 ◽  
Vol 31 (3) ◽  
pp. 646-652
Author(s):  
Charles F Poe ◽  
Frank A Lane
Keyword(s):  
Meat Products

DETERMINATION OF SOYBEAN FLOUR IN MEAT PRODUCTS

1945 ◽  
Vol 10 (1) ◽  
pp. 60-65 ◽  
Author(s):  
COLONEL MAURICE W. HALE
Keyword(s):  
Meat Products ◽  
Soybean Flour

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.

Automated enzymatic determination of starch in meat products

1982 ◽  
Vol 174 (4) ◽  
pp. 274-277
Author(s):  
Nel Haagsma ◽  
Joost W. Melten ◽  
Betty G. M. Gortemaker
Keyword(s):  
Meat Products ◽  
Enzymatic Determination
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