scholarly journals Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period

2019 ◽  
Vol 8 (3) ◽  
Author(s):  
Giorgio Smaldone ◽  
Raffaele Marrone ◽  
Lucia Vollano ◽  
Maria Francesca Peruzy ◽  
Carmela Maria Assunta Barone ◽  
...  
Keyword(s):  
Shear Force ◽  
Profile Analysis ◽  
Live Weight ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Chemical Characteristics ◽  
Texture Profile ◽  
Physical Chemical ◽  
Negative Effect ◽  
Ageing Period

The aim of this study was to evaluate the effects of a long ageing period on the microbiological, rheological and physicalchemical characteristics of bovine beef. For the trial n. 3 Marchigiana bovine breed (live weight of 760 kg approximately), slaughtered at 34 months were chosen and the loin muscles were undergone to a prolonged ageing process. The analytical determinations performed were: pH and aw values, texture profile analysis, Warner-Bratzler shear force, colour (CIE L*a*b*), centesimal analysis, total bacterial count, Enterobacteriaceae, Listeria monocytogenes, yeasts and moulds. The results indicate that extended ageing has a negative effect on weight loss but, by the means of the standardization of dry aging parameters, reduce lipid oxidation and improve tenderness.

Effects of Meat Type, Storage Time and Temperature on Various Physical, Chemical and Microbiological Characteristics of Ground Pork

1987 ◽  
Vol 50 (11) ◽  
pp. 948-951 ◽  
Author(s):  
DONNA S. BENTLEY ◽  
JAMES O. REAGAN ◽  
NELSON A. COX ◽  
J. STAN BAILEY
Keyword(s):  
Storage Temperature ◽  
Raw Materials ◽  
Thiobarbituric Acid ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Pork Sausage ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
Plate Counts ◽  
Meat Type

Whole-hog sausage was prepared from hot- and cold-boned pork raw materials to determine the effects of meat type, storage temperature and length of storage on various processing and bacteriological characteristics. Samples were stored at −1 and 4°C for 0, 28 and 56 d. Various physical, chemical and microbiological properties of the sausage were evaluated. Thiobarbituric acid (TBA) values were not affected by meat type (pre or postrigor). Hunter-Color values varied significantly among the meat types and storage temperatures. Total bacterial counts varied significantly among the hot- and cold-boned pork sausage samples (day 0). Cold-boned sausage stored at −1°C had lower plate counts of the various treatments for days 28 and 56. Pseudomonas was the predominant organism found in hotand cold-boned sausage samples. Hot-boned sausage exhibited a more diverse bacterial population than did cold-boned sausage. More gram-positive organisms were found in hot-boned sausage samples. Cold-boned sausage had a lower total bacterial count at day 0 and maintained lower counts and therefore a longer shelf life throughout the study when held at −1°C.

scholarly journals Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey

Animals ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2393
Author(s):  
Anna Augustyńska-Prejsnar ◽  
Zofia Sokołowicz ◽  
Paweł Hanus ◽  
Małgorzata Ormian ◽  
Miroslava Kačániová
Keyword(s):  
Shear Force ◽  
Profile Analysis ◽  
Quality Parameters ◽  
Aerobic Bacteria ◽  
Texture Profile ◽  
Pseudomonas Spp ◽  
Quality Product ◽  
Microbiological Parameters ◽  
Physical Traits ◽  
Acid Whey

The material for the study was the breast muscles of hens after the laying period which were marinated with buttermilk and acid whey for 24 and 48 h. The quality parameters of non-marinated and marinated raw and roast products were evaluated in respect of physical traits (marinade absorption, pH, colour L*a*b*, shear force, TPA texture profile analysis test), microbiological parameters and sensory characteristics. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria of the Enterobacteriaceae family and Pseudomonas spp. Bacterial identification was performed by MALDI-TOF MS. The study showed that marinating the breast muscles of hens after the laying period with buttermilk and whey lightened the colour (p < 0.05), decreased the shear force value (p < 0.05), and reduced hardness and chewiness (p < 0.05) both after 24 and 48 h of marinating compared to the control product. The 24-h time of marinating with buttermilk and whey inhibited (p < 0.05) the growth of aerobic bacteria and Pseudomonas spp. and had a positive effect on the desirable odour, the intensity and desirability of flavour as well as the roast product tenderness. Longer marinating time reduced the product palatability and decreased its microbiological safety. The obtained results suggest that the 24-h time of marinating hen meat after the laying period with buttermilk and acid whey allows to obtainment of a high-quality product.

scholarly journals Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Anna Augustyńska-Prejsnar ◽  
Małgorzata Ormian ◽  
Paweł Hanus ◽  
Maciej Kluz ◽  
Zofia Sokołowicz ◽  
...  
Keyword(s):  
Shear Force ◽  
Profile Analysis ◽  
Quality Parameters ◽  
Lemon Juice ◽  
Raw Material ◽  
Physical Parameters ◽  
Meat Processing ◽  
Texture Profile ◽  
Microbiological Parameters ◽  
Acid Whey

Along with the growth of the group of consumers paying attention to the relationship between diet and health, there is a trend of interest in natural products and the possibility of their use in meat processing. Raw material used for the study was the breast muscles of pheasants (Phasianus colchicus), which were marinated for 24 hours with acid whey, buttermilk, and lemon juice. Physical parameters (marinade absorption, pH, WHC, colour, shear force, texture profile analysis (TPA), and thermal losses) and microbiological parameters (the number of mesophilic aerobic bacteria, Enterobacteriaceae, Pseudomonas spp., and lactic acid bacteria) of the nonmarinated and marinated muscles (raw and roasted) were evaluated, and sensory analysis was made. The studies have shown that whey and buttermilk can be used as a natural marinade for marinating pheasant meat, as it ensures microbiological safety of the product and has a positive effect on tenderness (measured by shear force) and chewiness. In the sensory evaluation, it improves the juiciness and tenderness of the roast product and has obtained general acceptability.

Spoilage of Sous Vide Cooked Salmon (Salmo salar) Stored Under Refrigeration

2010 ◽  
Vol 17 (1) ◽  
pp. 31-37 ◽  
Author(s):  
P. Díaz ◽  
M.D. Garrido ◽  
S. Bañón
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Activity ◽  
Profile Analysis ◽  
Microbiological Quality ◽  
Quality Parameters ◽  
Texture Profile ◽  
Physical Chemical ◽  
Sous Vide ◽  
Aerobic And Anaerobic

The spoilage of Sous Vide ‘SV’ cooked salmon stored under refrigeration was studied. Samples were packaged under vacuum in polyamide—polypropylene pouches, cooked at an oven temperature/time of 80 °C/45 min, quickly chilled at 3 °C and stored at 2 °C for 0, 5 or 10 weeks for catering use. Microbial (aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae), physical—chemical (pH, water activity, TBARS, acidity, L*a*b* color, texture profile analysis and shear force) and sensory (appearance, odor, flavor, texture and overall quality) parameters were determined. SV processing prevented the growth of aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae. There were no relevant changes in pH, water activity, TBARS, CIELab color associated with cooked salmon spoilage. Instrumental texture data were contradictory. Slight decrease in lactic acid levels was found. In contrast, the SV cooked salmon suffered considerable sensory deterioration during its refrigerated storage, consisting of severe losses of cooked salmon odor and flavor, slight rancidity, discoloration associated with white precipitation, and moderates softness, and loss of chewiness and juiciness. No acidification, putrefaction or relevant rancidity was detected. The sensory spoilage preceded microbiological and physical—chemical spoilage, suggesting that microbiological quality alone may overestimate the shelf life of SV cooked salmon.

Microbial Flora of Pond-Reared Tilapia (Tilapia aurea) Held on Ice

1984 ◽  
Vol 47 (10) ◽  
pp. 778-780 ◽  
Author(s):  
G. ACUFF ◽  
A. L. IZAT ◽  
G. FINNE
Keyword(s):  
Sharp Increase ◽  
Bacterial Count ◽  
Pond Water ◽  
Total Bacterial Count ◽  
Chemical Characteristics ◽  
Ice Storage ◽  
Total Volatile ◽  
Plate Counts ◽  
Artificial Ponds ◽  
Time Of Harvest

Microbiological and chemical characteristics for tilapia reared in 0.25-acre artificial ponds were investigated. At time of harvest, average bacterial count of the pond-reared fish was 7.3 × 102 per cm2 while pond water contained 2.2 × 104 organisms per ml. Moraxella-Acinetobacter and Micrococcus were initially the dominant organisms present on the fish. The total bacterial count of the tilapia decreased during the first 3 d of storage on ice and then remained stable for the next 6 d after which there was a sharp increase. Pseudomonas became the dominant organism during the later stages of ice-storage. Total volatile nitrogen and pH increased with increasing aerobic plate counts.

scholarly journals Preparation of dahi from skim milk with different level of carrot juice

2016 ◽  
Vol 45 (1) ◽  
pp. 36-43 ◽  
Author(s):  
MN Islam ◽  
AAM Muzahid ◽  
R Habib ◽  
MA Mazed ◽  
MA Salam
Keyword(s):  
Chemical Analysis ◽  
Skim Milk ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Carrot Juice ◽  
Total Solids ◽  
Physical Chemical ◽  
Different Types ◽  
Microbiological Parameters

An experiment was conducted to measure the feasibility of incorporating carrot (Dascusa carota) juice in the manufacture of dahi. Four different types of dahi were manufactured by adding 0, 5, 10, and 15 per cent carrot juice to skim milk. The prepared dahi samples were subjected to physical, chemical and microbiological analysis to evaluate their qualities. Data on physical, chemical and microbiological parameters were recorded and analyzed. It was observed that the addition of carrot juice with skim milk improved the physical qualities. Dahi with 5% carrot juice was superior to other dahi samples in respect of smell and taste, body and consistency and also for colour and texture. Chemical analysis showed that addition of carrot juice increased the total solids and acidity content but decreased the protein, fat, ash and pH content. Total bacterial count was higher in the dahi samples manufactured by incorporating carrot juice than the control. From this study, it was suggested that dahi could be successfully manufactured from skim milk by incorporating carrot juice and 5% was found better for this purpose.Bang. J. Anim. Sci. 2016. 45 (1): 36-43

scholarly journals Assessment of soil micro flora in rice-wheat cropping system through continuous and rotational herbicide applications

2021 ◽  
Vol 17 (2) ◽  
pp. 455-461
Author(s):  
Jagdish Parshad ◽  
Dharam Bir Yadav ◽  
Satbir Singh Punia ◽  
Kuldeep Singh ◽  
Baljeet Singh
Keyword(s):  
Green Manure ◽  
Cropping System ◽  
Bacterial Count ◽  
Wheat Crop ◽  
Total Bacterial Count ◽  
Research Station ◽  
Negative Effect ◽  
Long Term Experiment ◽  
Phosphate Solubilizing

A long term experiment was conducted at CCS Haryana Agricultural University, Regional Research Station, Uchani (Karnal), India. Assessment of fix and rotational herbicides with and without green manure on the microbial population were studied in wheat crop during 2017-18. The treatments included fix/continuous herbicide (Clodinafop) and rotational herbicide (Sulfosulfuron) to control weeds along with weed free and weedy checks. Rhizosphere samples of wheat were collected from different plots of fixed and rotational herbicides treated soil to assess the total bacterial count, phosphate solubilizing microorganisms, actinobacteria, fungi and free-living diazotrophs. Weed free and weedy check served as check (control) for total microbial populations in the soil. Initially, herbicidal application showed negative effect on the soil microbes but retain the number later on as compared to weedy check under both conditions. But the effects of the herbicides on the micro flora in soil could be nullified through green manure.

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