scholarly journals Hygienic Quality of Minced Meat Retailed in Western Algeria

2015 ◽  
pp. 1-7
Author(s):  
R Bouzid ◽  
◽  
D Guemour ◽  
K Zidane ◽  
H Aggad ◽  
...  
Keyword(s):  
Hygienic Quality ◽  
Western Algeria ◽  
Minced Meat

scholarly journals Enhancing the Hygienic Quality of Some Ghanaian Food Products by Gamma Irradiation

2012 ◽  
Vol 03 (02) ◽  
pp. 219-223 ◽  
Author(s):  
Abraham Adu-Gyamfi ◽  
Victoria Appiah
Keyword(s):  
Gamma Irradiation ◽  
Food Products ◽  
Hygienic Quality

scholarly journals RESEARCH INTO MECHANICAL PROPERTIES OF MINCED MEAT AND FINISHED PRODUCTS

2017 ◽  
Vol 4 ◽  
pp. 43-51
Author(s):  
Yuriy Suсhenko ◽  
Vladislav Suсhenko ◽  
Mikhail Mushtruk ◽  
Vladimir Vasyliv ◽  
Yuriy Boyko
Keyword(s):  
Mechanical Properties ◽  
Mechanical Characteristics ◽  
Raw Materials ◽  
Meat Products ◽  
Tissue Fluid ◽  
Strained State ◽  
Inorganic Substances ◽  
Minced Meat ◽  
Cutting Mechanisms

Studies were conducted of the stressed-strained state of biopolymers of meat, which were exposed to the processes of elastic, residual and highly elastic deformation at cutting and mincing. Analysis of the structure of this natural biopolymer and the evaluation of mechanical characteristics of meat under normal and low temperatures are important factors that are taken into account for the rational selection of meat mincing machines and tools in the production of meat products, minced meat, semi-finished and sausage products. The structure of meat is a system of structured protein fibers, impregnated with tissue fluid, which is protein sol that contains organic and inorganic substances, soluble in it. The tissues that the meat is composed of belong to natural biopolymers, so conducting analytical studies into mechanical properties of meat within the framework of our understanding of the mechanics of polymers will make it possible to improve mincing processes, employed during manufacturing of meat products. In order to prevent meat overheating, the mincing process is performed at several stages. For example, in cutting mechanisms of choppers, they use a row of knives and grids with holes, diameter of which gradually changes from the original size of0.06 mto 0.003-0.002 min the outlet grids. Quality indicators of the finished products are affected by mechanical characteristics of raw materials and the way the cutting process is carried out. In the course of conducted analysis it was found that in modern food production there remain unresolved important problems, which address current issues, related to rheological and structural mechanical properties of meat raw material. First of all, it concerns theoretical and practical developments that enhance an understanding of physico-chemical and mechanical properties of raw materials, which will make it possible to develop theoretical foundations and experimentally substantiate the new conceptual approach to solving the task of improving the quality of semi-finished products and durability of equipment at meat processing enterprises of APC. The research is the basis for constructive and technological solutions, choice of mode, kinematic and dynamic parameters of cutting devices, steel and wear resistant coatings for cutting tools that provide saving of energy and materials at meat mincing, high quality of minced meat. and finished products and appropriate service life of the equipment. It was established that in order to determine characteristics of the strained state of meat, it is necessary to apply a circular diagram of loading-unloading, which allows analysis of behavior of the sample in a closed cycle of changing in external load. An analysis indicates a very large dependence of meat elasticity module on temperature. Dependences of this kind are generally characteristic of polymer bodies.

scholarly journals Changes in Hygienic Quality of Vacuum-packed Pork during Storage

2002 ◽  
Vol 71 (2) ◽  
pp. 255-262 ◽  
Author(s):  
E. Nápravníková ◽  
L. Vorlová ◽  
L. Malota
Keyword(s):  
Hygienic Quality

The effect of gamma irradiation on the stability and hygienic quality of semi-dried Pacific saury (Cololabis seira) flesh

2002 ◽  
Vol 64 (4) ◽  
pp. 309-315 ◽  
Author(s):  
Ju.-Woon Lee ◽  
Kyung.-Hwan Cho ◽  
Hong.-Sun Yook ◽  
Cheorun Jo ◽  
Dong.-Ho Kim ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Pacific Saury ◽  
Hygienic Quality ◽  
The Stability

Effect of some Antioxidant Vitamins on the Quality of Minced Meat

2002 ◽  
Vol 32 (4) ◽  
pp. 811-832
Author(s):  
Thanae Amine ◽  
Azza Aboulwafa ◽  
Mona Abou El-Nile
Keyword(s):  
Antioxidant Vitamins ◽  
Minced Meat

Composition and Hygienic Quality of Sudanese White Soft Cheese in Khartoum North Markets (Sudan)*

2010 ◽  
Vol 5 (3) ◽  
pp. 177-184
Author(s):  
Lemya . ◽  
M. Warsama ◽  
Ibtisam E.M. El Zubeir ◽  
O.A.O. El Owni
Keyword(s):  
Hygienic Quality ◽  
Soft Cheese

Composition and Hygienic Quality of Sudanese White Soft Cheese in Khartoum North Markets (Sudan)

2005 ◽  
Vol 1 (1) ◽  
pp. 36-43 ◽  
Author(s):  
Lemya . ◽  
M. Warsama . ◽  
Ibtisam E.M. El Zube . ◽  
O.A.O. El Owni .
Keyword(s):  
Hygienic Quality ◽  
Soft Cheese

scholarly journals Gymnorhynchus gigas in Lepidopus caudatus (Actinopterygii: Perciformes: Trichiuridae): prevalence and related effects on fish quality

2014 ◽  
Vol 32 (No. 4) ◽  
pp. 320-325 ◽  
Author(s):  
F. Giarratana ◽  
D. Muscolino ◽  
Ch. Beninati ◽  
G. Ziino ◽  
A. Giuffrida ◽  
...  
Keyword(s):  
Mediterranean Sea ◽  
Total Volatile ◽  
Fish Quality ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Hygienic Quality ◽  
High Prevalence ◽  
The Mediterranean

We evaluated the effects of Gymnorhynchus gigas on the freshness and hygienic quality of Lepidopus caudatus. Total Volatile Basic Nitrogen (TVB-N), Trimethylamine Nitrogen (TMA-N), as well as Specific Spoilage Organisms (SSOs) are the most important freshness indicators in fish. Our study was carried-out on 65 specimens of L. caudatus kept in ice and stored at 2°C for different period of time. The microbiological charge of SSOs recovered on a portion of parasitised muscles (MP) was compared with those recovered on portions of parasite-free muscles (M). The contents of TVB-N and TMA-N on MP, M, and G. gigas larva/ae were measured using the Conway microdiffusion method. High prevalence (72.31%) of G. gigas in the specimens of L. caudatus from the Mediterranean sea was observed. No statistically significant differences (P < 0.05) between M and MP were found during storage. However, massive infestation of G. gigas on the muscle of the silver scabbardfish could negatively influence TVB-N values, without compromising the sensorial characteristic of fish.

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