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The effect of addition moringa leaves extract (MLE) on physical, chemical and sensory properties of luncheon was investigated. Luncheon samples were supplemented with 0.5, 1.0 and 1.5% of MLE. Results showed that supplementation of luncheon with MLE increased its content of protein, fiber and antioxidants. Protein content ranged from 8.49% in control to 10.90% in luncheon sample with 1.5% MLE. Total phenolic content of MLE was ranged from 65 to 67 mg/100g (as Gallic acid equivalent) while, the scavenging effects of 100 µl of MLE were ranged from 79.51 to 88.57%. The thiobarbituric acid number (TBA) values increased for all the investigated luncheon samples gradually during storage period. The highest value for TBA was noticed in L1 (control sample 1) (0.5239) after four weeks of cold storage while, the lowest value was observed with luncheon meat containing 0.01% butylated hydroxytoluene (BHT) (L2) (0.1251) at zero storage. The total polyphenol contents and antioxidants activity increased in luncheon meat after the addition of moringa leaves extract. All the luncheon meat samples containing moringa leaves extract were generally acceptable.

Nowadays, there is a great interest regarding demand for foods with low-fat meat products to decrease the risk of nutritional diseases. Several strategies had been reported to reduce fat contents of meat products. The term fat replacer is used to describe a wide variety of products that replace some or all of the fat in foods. In the last years, chicken luncheon meat became one of the most commonly widely marketed and distributed meat products all over the world due to its delicious taste and cheap price. In this study, the chemical quality of the chicken luncheon meat produced either by; sun flower oil, sun flower oil and sodium alginate, sun flower oil, sodium alginate and rice flour, sun flower oil, sodium alginate, rice flour and gum Arabic as fat replacers was evaluated according to market reference toward production of new chicken meat luncheon of low fat, cholesterol and calories. The results revealed that application of fat replacers in cooked chicken luncheon meat enhanced the quality of saturated, monounsaturated and polyunsaturated fatty acids improving its nutritional value.

Background. Since the beginning of humanity, the global burden of foodborne disease has had a decimating effect on populations, with biogenic amines (BAs) and aflatoxins in meat products implicated. While many developed countries have legitimized safety levels for BAs using evidence-based guidelines to attain high food quality standards for consumers of meat products, developing countries are still battling against poor food quality checking. Purpose. This study examines the level of health risk of biogenic amines and aflatoxin in meat products by extracting and estimating their residues and determining their indices as a way of monitoring the potential health impacts of these residues on consumers of meat products. Methods. A total of 40 imported meat products sampled and randomly collected, representing imported luncheon meat, hot dog sausages, corned beef, and minced meat. Using recommended laboratory protocols, eight residues of BAs and aflatoxins were extracted. Results. Eight BAs, histamine, tyramine, tryptamine, cadaverine, putrescine, β-phenyl ethylamine, spermine, and spermidine, were extracted and determined in all tested samples. Tyramine levels in luncheon meat were found to be significantly higher than in other meat products, while significantly high cadaverine levels were reported in corned beef samples. The results of biogenic amine index (BAI) revealed that the quality of imported minced meat and imported hot dog samples was good (BAI 5 µg/kg) in imported luncheon meat and imported hot dog meat samples. Conclusion. The general results indicate that testing meat products for biogenic amines and aflatoxins is a very good indicator for monitoring the freshness and quality of meat products.

A total of 396 food samples (ready-to-eat meat and poultry products; shellfish and finfish products; some raw shell and finfish and meat products; salads and coleslaws; baked confectionary) was purchased from local retail outlets and examined for the presence of motile aeromonads. Of the food categories tested, shellfish had the highest incidence, with 66% positive. Vegetable products, luncheon meat, salami, pate, and poultry products had very low incidences, and no motile aeromonads were found in baked confectionary, some of which contained whipped cream. Beef, pork, lamb, sausage, and finfish products had incidences above 20%. Most of the strains isolated were Aeromonas hydrophila . Given the reported distribution, a public health problem may exist if motile aeromonads do cause gastrointestinal disease.

Title 9 of the Code of Federal Regulations establishes prescribed thermal treatment for a variety of meat and poultry products. These requirements are to ensure the destruction of harmful microorganisms and viruses that cause diseases in humans and livestock. The information presented in this review provides information relative to the current procedures used by the Food Safety and Inspection Service (FSIS) for monitoring the adequacy of heat treatment of meat and poultry products; and the research activities that have been and are currently being conducted to develop new and/or improved methods for determining the maximum internal temperature of meat and poultry products. Currently, FSIS is using a protein "Coagulation Test" for monitoring the maximum internal temperature (MIT) of both beef and pork products heat processed to temperatures lower than 65°C; a residual "Acid Phosphatase Activity Method" for determining the MIT of canned hams, canned picnics and canned luncheon meat, and a third method, known as the "Bovine Catalase Test", for the determination of catalase which gives a pass/fail indication at a cooking temperature of 62.8°C for rare roast beef and cooked beef. Since 1957, several attempts have been made to develop new and/or improved methods. These include an evaluation of the enzyme systems and various physical techniques. The lack of new and/or improved methods is not due to the lack of research efforts in this area, as evidenced by this review. The challenge is the development of a method which can accurately determine within ± 1.0°C the endpoint temperature in the temperature range (67.8 - 70.0°C) that is of most interest to FSIS.

This study aims to design metal food packaging with hazard analysis critical control point (HACCP). First, theory of HACCP was introduced in detail. Taking empty cans provided by Wuxi Huapeng Food Packaging Company as an example, we studied migration of bisphenol compounds in coating of food can to food stimulant. Moreover, packaging design of luncheon meat can was taken as an example to confirm whether HACCP system could effectively control migration of phenolic substance. Results demonstrated that, coating of such empty were more likely to contain multiple bisphenol compounds such as bisphenol A (BPA), and bisphenol A diglycidyl ether (BADGE) was considered as the leading bisphenol pollutant; food stimulant of different types, storage temperature and time could all impact migration of bisphenol compounds. HACCP system was proved to be effective in controlling hazards of phenolic substance in luncheon meat can and could reduce various phenolic substance indexes to an acceptable range. Therefore, HACCP can control migration of phenolic substance and recontamination of food and thus ensure food safety.

High sodium intake increases blood pressure and consequently increases the risk of cardiovascular diseases. In Australia, the best estimate of sodium intake is 3840 mg sodium/day, almost double the World Health Organization (WHO) guideline (2000 mg/day), and processed meats contribute approximately 10% of daily sodium intake to the diet. This study assessed the median sodium levels of 2510 processed meat products, including bacon and sausages, available in major Australian supermarkets in 2010, 2013, 2015 and 2017, and assessed changes over time. The median sodium content of processed meats in 2017 was 775 mg/100 g (interquartile range (IQR) 483&ndash, 1080). There was an 11% reduction in the median sodium level of processed meats for which targets were set under the government&rsquo, s Food and Health Dialogue (p &lt, 0.001). This includes bacon, ham/cured meat products, sliced luncheon meat and meat with pastry categories. There was no change in processed meats without a target (median difference 6%, p = 0.450). The new targets proposed by the current government&rsquo, s Healthy Food Partnership capture a larger proportion of products than the Food and Health Dialogue (66% compared to 35%) and a lower proportion of products are at or below the target (35% compared to 54%). These results demonstrate that voluntary government targets can drive nutrient reformulation. Future efforts will require strong government leadership and robust monitoring and evaluation systems.

Canned meat products are usually protected against C. botulinum by combinations of heat, NaCl and NaNO2. When meat products are reduced in NaCl for health reasons, they need a higher heat treatment to maintain same level of protection against C. botulinum. We describe a new tool for calculating the F-value, necessary to obtain equivalent safety for canned meat when reduced in NaCl, compared to the original combination of aqueous salt and F–value. The tool is valid for combinations of F–values between 0.51 and 3.25 and aqueous salt between 1.66 and 3.54%. The tool is available at http://dmripredict.dk.

O objetivo deste estudo foi desenvolver duas formulações de apresuntado contendo farinha de yacon e extrato de frutanos de yacon visando obter produtos de melhor qualidade nutricional e ricos em fibras alimentares. Os apresuntados foram elaborados substituindo-se a fécula de mandioca (1,73%) pela farinha de yacon e a água da formulação (37,85%) pelo extrato aquoso de frutanos. Os efeitos dessas substituições nas qualidades tecnológicas e sensoriais dos apresuntados foram avaliados comparando-os com um controle. Os resultados obtidos demonstraram existirem diferenças significativas entre as formulações e evidenciaram que a adição da farinha de yacon ao apresuntado originou uma formulação com menor teor de sódio, índice de amarelo, tonalidade, dureza, flexibilidade, adesividade e menores notas nos quesitos sabor e impressão global. Entretanto revelaram que o apresuntado elaborado com extrato de frutanos apresentou uma aceitabilidade semelhante ao controle, porém com menor dureza e maiores teores de potássio e fibras, originando um produto cárneo benéfico à saúde. The objective of this study was to develop two luncheon meat formulations containing yacon flour and yacon fructan extract, in order to obtain products with improved nutritional quality and rich in dietary fiber. The luncheon meats were prepared replacing the cassava starch (1.73%) with yacon flour, and the water used in the formulation (37.85%) with the aqueous fructan extract. The effects of these substitutions on the technological and sensory qualities of the luncheon meats were evaluated, comparing them with a control. The results obtained showed there were significant differences between the formulations. The addition of yacon flour to the luncheon meat resulted in a formulation with a lower sodium content, yellow index, hue, hardness, flexibility and adhesion and lower scores for the items of taste and overall impression. However, they showed that the luncheon meat prepared with the fructan extract presented an acceptability similar to that of the control, but with reduced hardness and higher levels of potassium and fiber, resulting in a meat product beneficial to the health.

Summary The different effects of pasteurization and fermentation on sulphamethazine (SMZ) and sulphachlorpyridazine (SCP) were investigated in two common German meat products, luncheon meat and raw fermented sausages. There was no decrease in sulphonamide concentration (5 μg g-1) in luncheon meat during the different stages of processing and storage (4°C up to 27 days). Less than 40% of the initial concentration remained in fermented sausages after ripening for 10 days in a climatized room. The sulphonamide content was reduced only if fermentation was involved in contrast with meat contaminated with other chemotherapeutic residues.

Summary Glucose accumulated in chub packed luncheon meat cooked at 66°C. Glucose was also released from pork starch slurries, but not similar slurries prepared with beef or mutton. The amylolytic activity of pork was not inactivated by heating at 60°C, and this thermostable activity appears to account for the accumulation of glucose in pasteurized chub packed luncheon meat stored under conditions that preclude bacterial growth.

Junk e-mail (spam) is twenty five years old - the first junk e-mail was sent on the Arpanet, the fore runner to the Internet, in 1978. Not that there has been any cracking open of the bottles of bubbly to celebrate. It did not receive the spam designation until ten years ago based on the Monty Python sketch in which customers of a restaurant are offered spam with everything. Ironically, companies that offer anti-spam software are being threatened with breach of trademark litigation if they include the word spam in the product title by the company that owns the spam trademark. (for those of you unacquainted with spam, it is a tinned pork luncheon meat that really took off during the Second World War which declined in popularity in the Sixties).

ObjectiveAnalysing dietary data to capture how individuals typically consume foods is dependent on the coding variables used. Individual foods consumed simultaneously, like coffee with milk, are given codes to identify these combinations. Our literature review revealed a lack of discussion about using combination codes in analysis. The present study identified foods consumed at mealtimes and by race when combination codes were or were not utilized.DesignDuplicate analysis methods were performed on separate data sets. The original data set consisted of all foods reported; each food was coded as if it was consumed individually. The revised data set was derived from the original data set by first isolating coded foods consumed as individual items from those foods consumed simultaneously and assigning a code to designate a combination. Foods assigned a combination code, like pancakes with syrup, were aggregated and associated with a food group, defined by the major food component (i.e. pancakes), and then appended to the isolated coded foods.SettingHealthy Aging in Neighborhoods of Diversity across the Life Span study.SubjectsAfrican-American and White adults with two dietary recalls (n 2177).ResultsDifferences existed in lists of foods most frequently consumed by mealtime and race when comparing results based on original and revised data sets. African Americans reported consumption of sausage/luncheon meat and poultry, while ready-to-eat cereals and cakes/doughnuts/pastries were reported by Whites on recalls.ConclusionsUse of combination codes provided more accurate representation of how foods were consumed by populations. This information is beneficial when creating interventions and exploring diet–health relationships.

This study was carried out at the College of VeterinaryMedicine, University of Baghdad,for two months, to study the beef luncheon meat in Baghdad city by evalutuation somePhysicochemical and bacteriological features the obtained data revealed the following results:Physicochemical indicated that myoglobin concentration, was low for all sample of meat withno significant differences in marks which were 163.3 – 178.7 mg/100g meat. Total volatilenitrogen (TVN) values were more the allowance limits especially in food and mark whichwere 20.4mgN/100g meat with no significant differences in marks. Thiobarbituric acid (TBA)values and Free Fatty acid (FFA) percentages were withen the allowance limits in all marks.Bacteriological results indicated that total Bacterial count (TPC) were low of meat samplewhich were140 - 220 cfu /g, with significant differences (P

This study explored the effect of texture differences on satiation (ad libitum food intake) in 3 pairs of solid foods. Test products were specially developed luncheon meat, meat replacers and sweets. Each food consisted of a " hard" and " soft" version, expected to lead to different eating rates and consequently to differences in oral sensory exposure time. One hundred and six subjects participated in 7 sessions. During the first sessions, subjects consumed the products ad libitum while watching a movie in a cinema. During the last session, eating rate of all products was measured. Mean intake did not differ significantly between the hard and soft version for any of the products, but subjects who ate more of the soft luncheon meat significantly outnumbered subjects who ate more of the hard version. Eating rate was significantly slower for the hard than for the soft luncheon meat (21 ± 10 vs. 25 ± 13. g/min); no differences were found for the other food types. Ad libitum intake was twice as high in the highest versus the lowest quartile of eating rate (p

e-Caprolactam (CAP) is a monomer of nylon 6 used as food packaging for bologna sausage, turkey blanquettes, fowl breast, pâtes and ham luncheon meat. After polymerization a part of the monomer can remain in the packaging and migrate into the food. The aim of this work was develop and validate a single laboratory method to determine CAP in ethanol 95% that simulates fatty food characteristics. Thus, linear range was 2 to 32 mg/L of CAP, detection and quantification limits were 0.83 and 1.63 mg/L, respectively. Repeatability showed Hor Rat values lower than 2 while recovery range was 97.5 to 106.5%. The method was considered adequate for purpose.

Listeria monocytogenes is a common postprocess contaminant on ready-to-eat foods including premade ready-to-eat sandwiches. One popular type of sandwich product is the tortilla wrap, which contains sliced luncheon meats and cheeses rolled within a flour tortilla. This study determined the radiation resistance of L. monocytogenes surface inoculated onto two types of commercially available wheat flour tortillas, processed cheese slices, and deli turkey meat. The D 10 -values for L. monocytogenes (the radiation dose required to inactivate 1 log of the pathogen) were 0.27 kGy when inoculated onto two flour tortilla types, 0.28 and 0.30 kGy when inoculated onto two types of sliced processed cheeses, and 0.58 and 0.65 kGy when inoculated onto two types of sliced deli turkey meat. When two types of tortilla wraps were assembled from the individual components and L. monocytogenes was inoculated into the interfaces between the individual components, the D 10 -values were 0.27 to 0.37 kGy in the tortilla and cheese interfaces, 0.33 to 0.41 kGy in the cheese and turkey interfaces, and 0.25 to 0.33 kGy in the turkey and tortilla interfaces. The ability of ionizing radiation to reduce pathogen levels on the complex tortilla, cheese, and luncheon meat product was limited by the higher radiation resistance of L. monocytogenes when inoculated onto the ready-to-eat turkey-meat component.

The aim of the study was to assess the fat content in selected animal-origin products (ie. black pudding, luncheon, wiener, bacon) as well as certified reference material (MUVA RM700 Boiled Sausage) using two analytical methods. One of them was the fat extraction using a Soxhlet technique, and the other one - the extraction using carbon dioxide in supercritical state. Methods based on Soxhlet extraction have been and are at present used as reference. This conventional method is cheap and accurate, and this is why it has been the most used extraction technique worldwide for a number of decades. On the other hand some modern methods of fat determination are needed. Supercritical Fluid Extraction is quick, safe, and it eliminates any hazardous chemicals or solvents used in traditional extraction methods. For this purpose we used TFE 2000 fat analyzer (LECO Corporation). For the methods used the following validation parameters were determined: accuracy, precision, intermediate precision, correctness. The fat content in black pudding and luncheon meat ranged from 11.5 ± 4.5 g/100g (TFE) to 12.1 ± 0.0 g/100g (Soxhlet) and from 13.2 ± 0.5 g/100g (Soxhlet) to 13.8 ± 0.7 g/100g (TFE), respectively. For wiener samples we received values between 15.7 ± 0.4 g/100g (TFE) to 17.8 ± 0.1 g/100g (Soxhlet). The fat content in bacon samples ranged from 48.2 ± 2.5 g/100g (TFE) to 48.7 ± 0.7 g/100g (Soxhlet). The results received remain consistent with the values given in the Polish “Food Composition Tables”. The application of the methods described above for the determination of fat content in animal - derived products is dependent ie.: on the purpose of analysis, the amount of fat in food product sample and the time for receiving the results.

The relationship between sensory attributes and total numbers of bacteria was investigated in a study involving 600 samples of spiced luncheon meat. cooked salami, bologna, and chopped ham. The vacuum packaged products were purchased from 60 markets throughout the United States. Samples were subjected to microbiological and sensory evaluation within a few days after purchase and once a week during a 3-week refrigerated storage period. Based upon an off-flavor intensity scale of 1 = none to 7 = extremely strong, the samples having total plate counts (TPC) of< 104, 104, 105, 106, 107, and 108 per gram had mean taste panel scores (TPS) of 2.00, 2.25, 1.92, 2.06, 1.93, and 3.17, respectively over the 3-week storage period. A microbiological standard of 106 TPC would terminate shelf life of these products at 24–28 days after manufacture. Establishment of a total bacterial population of 108 per gram with a corresponding decrease in sensory quality did not occur until 46–60 days after manufacture.

Heat penetration data on canned corned beef and luncheon meat are presented. The effects of can size, retort temperature and composition on process requirements and quality are demonstrated and discussed.

Changes in residual nitrite content of 18 sausage products during storage for various lengths of time are reported. Most pre-packaged processed meats (storage temperature 5 ± 2 C) showed decreasing residual nitrite levels during storage. All dried meat products (storage temperature 24 ± 1 C) showed increasing residual nitrite levels during storage. Residual nitrite decreased with cooking for the three products evaluated.

The previously described headspace-gas chromatographic procedure for the determination of acrylonitrile (AN) in several foods, with N/P selective detection, has been modified to include packaged luncheon meats. The loss of AN during equilibration at 100°C in meat samples as well as the previously described loss in cold pack cheese and peanut butter has been studied. The loss of AN could be prevented by the addition of 10% phosphoric acid, which increases the acidity of the food-acid-salt slurry to pH 1.2-1.5. This acidification permits detection of AN at 2 ppb (5% FSD at 16 x 102 amp/mV) in all foods studied. AN was not detected in 10 samples of luncheon meat packaged in AN-based plastic which contained up to 2.6 ppm AN.

By using gas chromatography-mass spectrometry, seven volatile compounds were identified in vacuum-packaged sliced corned beef spoiled by Brochothrix thermosphacta under aerobic conditions. Acetoin and diacetyl appeared to be of major sensory significance.

Information is lacking on the ability of the common mold contaminant, Aspergillus flavus, to grow and produce aflatoxin in perishable foods at normal refrigerator temperatures. Because of public health interests we investigated the possibility of certain perishable foods contaminated with the mold developing an aflatoxin concentration under conditions of refrigeration. Cheddar cheese and luncheon-meat samples were inoculated with A. flavus ATCC 15517 and were refrigerated for 12 days at 4.4 or 7.2 C or incubated at 25 C for 12 days, Uninoculated cheese and meat samples were handled in the same manner. All samples were quantitatively analyzed by thin-layer chromatography for presence of aflatoxin. All samples; except those inoculated and incubated at 25 C, were negative for aflatoxin production. This indicated the mold would, not produce detectable aflatoxin in the tested foods when kept at normal refrigeration temperatures for 12 days.

1. An outbreak of food poisoning due to S. typhimurium and S. thompson is described.2. These same two serotypes were found in trifle eaten by the victims.3. S. typhimurium was found in the stools of four members of the bakery staff and in the stool of one member of the grocery staff handling luncheon meat eaten by those affected.4. S. typhimurium was isolated from drains in the bakery.5. The phage-type of S. typhimurium found in the food handlers, drains, trifle and victims of the outbreak was the same.6. The phage-type of S. thompson found in the trifle was identical with that found in the victims of the outbreak.7. The phage-type of both salmonellae suggested an egg product source.8. It is surprising how infrequent these outbreaks are, having regard to the very frequent opportunity for the contamination of confectionery products in bake-houses.