scholarly journals Procedures for the identification and detection of adulteration of fish and meat products

10.5219/1474 ◽  
2020 ◽  
Vol 14 ◽  
pp. 978-994
Author(s):  
Jozef Čapla ◽  
Peter Zajác ◽  
Jozef Čurlej ◽  
Ľubomír Belej ◽  
Miroslav Kročko ◽  
...  
Keyword(s):  
Fish Species ◽  
Food Industry ◽  
Dna Analysis ◽  
Meat Products ◽  
Meat Industry ◽  
Protected Designation Of Origin ◽  
Reliable Detection ◽  
Meat Species ◽  
Dna Measurements ◽  
Detection Technologies

The addition or exchange of cheaper fish species instead of more expensive fish species is a known form of fraud in the food industry. This can take place accidentally due to the lack of expertise or act as a fraud. The interest in detecting animal species in meat products is based on religious demands (halal and kosher) as well as on product adulterations. Authentication of fish and meat products is critical in the food industry. Meat and fish adulteration, mainly for economic pursuit, is widespread and leads to serious public health risks, religious violations, and moral loss. Economically motivated adulteration of food is estimated to create damage of around € 8 to 12 billion per year. Rapid, effective, accurate, and reliable detection technologies are keys to effectively supervising meat and fish adulteration. Various analytical methods often based on protein or DNA measurements are utilized to identify fish and meat species. Although many strategies have been adopted to assure the authenticity of fish and meat and meat a fish products, such as the protected designation of origin, protected geographical indication, certificate of specific characteristics, and so on, the coverage is too small, and it is unrealistic to certify all meat products for protection from adulteration. Therefore, effective supervision is very important for ensuring the suitable development of the meat industry, and rapid, effective, accurate, and reliable detection technologies are fundamental technical support for this goal. Recently, several methods, including DNA analysis, protein analysis, and fat-based analysis, have been effectively employed for the identification of meat and fish species.

scholarly journals Detection of unlabelled gluten in meat products and gluten-free flour by PCR and ELISA methods

2021 ◽  
Vol 854 (1) ◽  
pp. 012047
Author(s):  
E V Kryuchenko ◽  
I M Chernukha ◽  
Yu A Kuzlyakina ◽  
V S Zamula
Keyword(s):  
Food Industry ◽  
Meat Products ◽  
Food Products ◽  
Meat Industry ◽  
Gluten Free ◽  
Wheat Protein ◽  
Free Products ◽  
Gluten Intolerance ◽  
The Past

Abstract Over the past decade, there has been an increase in the prevalence of gluten intolerance. Since wheat protein is widely used in the food industry, in particular in the meat industry, consumers prone to gluten intolerance should be aware of its presence in food products through the information on the label. Often, however, unintentional contamination of gluten-free products occurs. The aim of this study was to study the prevalence and level of gluten contamination of meat products and gluten-free flour used for the production of Russian-made meat products, which do not contain ingredients containing gluten. To determine gluten, PCR and ELISA methods were used. In four of the nine tested samples, gluten was found at a level exceeding 20 mg/kg.

scholarly journals Strategies and Challenges for Successful Implementation of Green Economy Concept: Edible Materials for Meat Products Packaging

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3035
Author(s):  
Roxana Gheorghita Puscaselu ◽  
Liliana Anchidin-Norocel ◽  
Ancuţa Petraru ◽  
Florin Ursachi
Keyword(s):  
Mechanical Properties ◽  
Physical Properties ◽  
Food Industry ◽  
Raw Materials ◽  
Meat Products ◽  
Green Economy ◽  
Successful Implementation ◽  
Packaging Materials ◽  
Meat Industry ◽  
Materials Used

Currently, the problem of pollution due to plastic waste is a major one. The food industry, and especially that of meat and meat products, is intensely polluting, both due to the raw materials used and also to the packaging materials. The aim of the present study was to develop, test, and characterize the biopolymeric materials with applications in the meat industry. To obtain natural materials which are completely edible and biodegradable, different compositions of agar, sodium alginate, water and glycerol were used, thus obtaining 15 films. The films were tested to identify physical properties such as smell, taste, film uniformity and regularity of edges, microstructure, color, transmittance, and opacity. These determinations were supplemented by the evaluation of mechanical properties and solubility. According to the results obtained and the statistical interpretations, three films with the best results were used for packing the slices of dried raw salami. The salami was tested periodically for three months of maintenance in refrigeration conditions, and the results indicate the possibility of substituting conventional materials with the biopolymer ones obtained in the study.

scholarly journals Laboratory Studies to Identify Listeria in Food Product

2019 ◽  
Vol 5 (5) ◽  
pp. 192-199
Author(s):  
O. Bereznyak ◽  
E. Rystsova
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Health And Safety ◽  
Meat Products ◽  
Food Product ◽  
Developed Countries ◽  
Meat Industry ◽  
Laboratory Studies ◽  
Nutrient Media ◽  
Stage Of Development

One of the main tasks of the domestic meat industry at the present stage of development is to ensure safety for the consumer of produced meat products. It is known that in meat raw materials and products made from it, especially in violation of the technological regimes and sanitary and hygienic conditions of production, it is possible to identify microorganisms dangerous for humans — Listeria. In this regard, in the zone of European economic cooperation, as well as other developed countries (USA, Canada, Japan), the requirements for the control of pathogenic listeria in meat and meat products, the consumption of which can cause human disease, are strictly regulated. The study of food for the presence of the causative agent of listeriosis is mandatory. The problem of food listeriosis is also of significant socioeconomic importance due to the damage caused by the removal of contaminated products, the restriction of exports and imports, and the cessation of production. Laboratory studies are the basis for the prevention of foodborne diseases at all stages of the production of the food industry, which lead to health and safety of the population and the spread of microbiological infections. Taking into account the above, it was necessary to consider the existing developments in the technology of modern nutrient media to identify Listeria.

scholarly journals Chemometrics in Tandem with Hyperspectral Imaging for Detecting Authentication of Raw and Cooked Mutton Rolls

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2127
Author(s):  
Hongzhe Jiang ◽  
Yi Yang ◽  
Minghong Shi
Keyword(s):  
Hyperspectral Imaging ◽  
Meat Products ◽  
Principal Component ◽  
Support Vector ◽  
Meat Industry ◽  
Successive Projections Algorithm ◽  
Classification Rate ◽  
Meat Species ◽  
Spectral Principal Component Analysis ◽  
Cooked Meat

Authentication assurance of meat or meat products is critical in the meat industry. Various methods including DNA- or protein-based techniques are accurate for assessing meat authenticity, however, they are destructive, expensive, or laborious. This study explores the feasibility of chemometrics in tandem with hyperspectral imaging (HSI) for identifying raw and cooked mutton rolls substitution by pork and duck rolls. Raw or cooked samples (n = 180) of three meat species were prepared to collect hyperspectral images in range of 400–1000 nm. Spectra were extracted from representative regions of interest (ROIs), and spectral principal component analysis (PCA) revealed that PC1 and PC2 were effective for the identification. Different methods including standard normal variable (SNV), first and second derivatives, and normalization were individually employed for spectral preprocessing, and modeling methods of partial least squares-discriminant analysis (PLS-DA) and support vector machines (SVM) were also individually applied to develop classification models for both the raw and the cooked. Results showed that PLS-DA model developed by raw spectra presented the highest 100% correct classification rate (CCR) of success in all sets. After that, effective wavelengths selected by successive projections algorithm (SPA) built optimal simplified models which didn’t influence the modeling results compared with full spectra regardless of the meat roll states. Therefore, SPA-PLS-DA models were subsequently used to visualize the raw and cooked meat rolls classification. As a consequence, the general meat species of both raw and cooked meat rolls were readily discernible in pixel-wise manner by generating classification maps. The results showed that HSI combined with chemometrics can be used to identify the authentication of raw and cooked mutton rolls substituted by pork and duck rolls accurately. This promising methodology provides a reference which can be extended to the classification or grading of other meat rolls.

QUALITY ASSESMENT OF MEAT PRODUCT BY MICROBIOLOGICAL INDICATORS

2020 ◽  
Vol 13 (4(50)) ◽  
pp. 95-102
Author(s):  
I. E. Labazava ◽  
E. I. Kozeltsava ◽  
E. A. Piatrova
Keyword(s):  
Food Industry ◽  
Meat Product ◽  
Meat Products ◽  
Food Products ◽  
Main Task ◽  
Meat Industry ◽  
Increased Risk ◽  
Quality Of Food ◽  
Processed Products

The meat industry takes a leading place among all branches of the food industry. At the same time, meat and its processed products are a serious factor in the spread and increased risk of listeriosis, salmonellosis, campylobacteriosis, botulism, poisoning with staphylococcal enterotoxin, escherichiosis, protozoa. One of the mandatory requirements for the quality of food products is their safety for human health and stability during storage and sale. Of particular importance to the consumer is the microbiological safety of food products, the provision of which is the main task of bacteriological control at enterprises producing meat and meat products

scholarly journals Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 190
Author(s):  
Rubén Domínguez ◽  
Benjamin Bohrer ◽  
Paulo E. S. Munekata ◽  
Mirian Pateiro ◽  
José M. Lorenzo
Keyword(s):  
Food Industry ◽  
Negative Impact ◽  
Scientific Information ◽  
Meat Products ◽  
Meat Industry ◽  
Meat Processing ◽  
Organoleptic Properties ◽  
Complex Situation ◽  
Single Strategy ◽  
Meat Sector

Current culture and pace of lifestyle, together with consumer demand for ready-to-eat foods, has influenced the food industry, particularly the meat sector. However, due to the important role that diet plays in human health, consumers demand safe and healthy food products. As a consequence, even foods that meet expectations for convenience and organoleptic properties must also meet expectations from a nutritional standpoint. One of the main nutritionally negative aspects of meat products is the content and composition of fat. In this sense, the meat industry has spent decades researching the best strategies for the reformulation of traditional products, without having a negative impact in technological processes or in the sensory acceptance of the final product. However, the enormous variety of meat products as well as industrial and culinary processes means that a single strategy cannot be established, despite the large volume of work carried out in this regard. Therefore, taking all the components of this complex situation into account and utilizing the large amount of scientific information that is available, this review aims to comprehensively analyze recent advances in the use of lipid bio-based materials to reformulate meat products, as well as their nutritional, technological, and sensorial implications.

Ukraine’s foreign trade in meat and meat products: trends and geographical aspects

2020 ◽  
pp. 48-52
Author(s):  
Olena Lyakhovska
Keyword(s):  
Small Businesses ◽  
Structural Changes ◽  
Raw Materials ◽  
Meat Products ◽  
World Market ◽  
Poultry Meat ◽  
Positive Development ◽  
Meat Production ◽  
Meat Industry ◽  
Geographical Structure

Current trends in meat and meat products exports are considered. The dynamics and structural changes in meat exports by types and degree of processing (beef and veal, pork, poultry, finished meat products) are analyzed. The paper proves that in recent years, only meat and edible poultry by-products have taken a competitive position in the world market. Accordingly, the dynamics of exports of this type of meat is positive, and the share of these products in the structure of exported meat is the largest (86.09%). Possible threats to the growth of import dependence on certain types of meat products, in particular, chilled and frozen beef and veal, pork, are indicated. The rating of the largest countries-importers of meat and meat products (by types) from Ukraine is built, their share in the structure of meat exports is determined. Changes in the geographical structure of exports have been studied, which indicate a low level of diversification of the geography of exports of certain types of meat (pork, beef). At the same time, a positive development of the geographical structure of poultry meat exports (exported to more than 100 countries) was revealed. Problems of the export potential development in the meat industry of Ukraine are revealed. In particular, the problems of livestock development (outdated technologies and production techniques that reduce the efficiency and productivity; inefficiency of the organization of purchase and processing of meat, which leads to reduced breeding in small businesses and households; inefficiency of state incentives, etc.) and industrial meat production (lack of raw materials, obsolescence of fixed assets and production technologies, poorly developed logistics, etc.). The solution of these problems requires: a systematic approach, which will encourage the cooperation of agricultural and industrial production, cooperation with importers of meat products and protection of domestic producers in the domestic and international markets, creating a favorable investment and information environment that will promote the meat industry development.

scholarly journals Bushmeat Species Identification: Recombinase Polymerase Amplification (RPA) Combined with Lateral Flow (LF) Strip for Identification of Formosan Reeves’ Muntjac (Muntiacus reevesi micrurus)

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 426
Author(s):  
Yun-Hsiu Hsu ◽  
Wei-Cheng Yang ◽  
Kun-Wei Chan
Keyword(s):  
Species Identification ◽  
Operating Time ◽  
Meat Products ◽  
Reaction System ◽  
Lateral Flow ◽  
Recombinase Polymerase Amplification ◽  
Food Allergies ◽  
Mitochondrial Cytochrome B ◽  
Meat Species ◽  
A New Technique

The identification of animal species of meat in meat products is of great concern for various reasons, such as public health, religious beliefs, food allergies, legal perspectives, and bushmeat control. In this study, we developed a new technique to identify Formosan Reeves’ muntjac in meat using recombinase polymerase amplification (RPA) in combination with a lateral flow (LF) strip. The DNA extracted from a piece of Formosan Reeves’ muntjac meat was amplified by a pair of specific primers based on its mitochondrial cytochrome b gene for 10 min at a constant temperature ranging from 30 to 45 °C using RPA. Using the specific probe added to the RPA reaction system, the amplified products were visualized on the LF strip within 5 min. The total operating time from quick DNA extraction to visualizing the result was approximately 30 min. The RPA-LF system we designed was efficient when using boiled, pan-fried, roasted, stir-fried, or stewed samples. The advantages of simple operation, speediness, and cost-effectiveness make our RPA-LF method a promising molecular detection tool for meat species identification of either raw or variously cooked Formosan Reeves’ muntjac meat. It is also possible to apply this method to identify the meat of other wildlife sources.

scholarly journals Development of a Methodology for Estimating the Ergosterol in Meat Product-Borne Toxigenic Moulds to Evaluate Antifungal Agents

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 438
Author(s):  
Micaela Álvarez ◽  
Alicia Rodríguez ◽  
Elena Bermúdez ◽  
Elia Roncero ◽  
María J. Andrade
Keyword(s):  
Antifungal Agents ◽  
Limit Of Detection ◽  
Meat Product ◽  
Meat Products ◽  
Ergosterol Biosynthesis ◽  
Array Detector ◽  
Meat Industry ◽  
Ergosterol Content ◽  
Validation Parameters ◽  
Toxigenic Moulds

Antifungal agents are commonly used in the meat industry to prevent the growth of unwanted moulds, such as toxigenic ones, on dry-cured meat products. For enhancing the application of antifungals, their mode of action must be evaluated. Their effect on the mould ergosterol content is one of the most studied ones, since it is the target site of some commercialised antifungals or of those that are in development. The aim of this study was to develop a methodology for determining how the antifungal agents used in the meat industry work. A method for analysing ergosterol was firstly developed using high-performance liquid chromatography with fluorescence detection coupled to a diode array detector (HPLC-FLD/DAD). The chromatographically optimised conditions (gradient and mobile phases) allowed us to reduce the time per analysis with respect to previously published methods up to 22 min. Withing the six checked extraction methods, method 5, showing the best mean recovery values (99.51%), the shortest retention time (15.8 min), and the lowest standard deviation values (9.92) and working temperature (60 °C), was selected. The limit of detection and limit of quantification were 0.03 and 0.1 µg/mL, respectively. All the validation parameters corroborated the method’s suitability. Finally, its feasibility for evaluating the effect of a commercial antifungal preparation (AP) and different herbs that are frequently added to meat products on the ergosterol content of several toxigenic moulds was studied. Differences at the strain level were obtained in the presence of AP. Moreover, the addition of herbs significantly reduced the ergosterol content in Penicillium nordicum up to 83.91%. The developed methodology is thus suitable for screening the antifungals’ role in altering mould ergosterol biosynthesis before their application in real meat products.

scholarly journals Rapid Evaporative Ionization Mass Spectrometry: A Review on Its Application to the Red Meat Industry with an Australian Context

Metabolites ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 171
Author(s):  
Robert S. Barlow ◽  
Adam G. Fitzgerald ◽  
Joanne M. Hughes ◽  
Kate E. McMillan ◽  
Sean C. Moore ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Supply Chain ◽  
Ex Vivo ◽  
Meat Products ◽  
Red Meat ◽  
Ionization Mass ◽  
Meat Industry ◽  
Quality And Safety ◽  
Australian Context ◽  
Processing Plants

The red meat supply chain is a complex network transferring product from producers to consumers in a safe and secure way. There can be times when fragmentation can arise within the supply chain, which could be exploited. This risk needs reduction so that meat products enter the market with the desired attributes. Rapid Evaporative Ionisation Mass Spectrometry (REIMS) is a novel ambient mass spectrometry technique originally developed for rapid and accurate classification of biological tissue which is now being considered for use in a range of additional applications. It has subsequently shown promise for a range of food provenance, quality and safety applications with its ability to conduct ex vivo and in situ analysis. These are regarded as critical characteristics for technologies which can enable real-time decision making in meat processing plants and more broadly throughout the sector. This review presents an overview of the REIMS technology, and its application to the areas of provenance, quality and safety to the red meat industry, particularly in an Australian context.

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