Search

In this study, in order to establish an electrochemical method for the rapid and sensitive determination of benzo[a]pyrene (BaP) in barbecued meat products, a Fe3O4/multi-walled carbon nanotubes (MWCNTs)-COOH/Nafion/glassy carbon electrode (GCE) electrochemical sensor was prepared using magnetic ferric oxide (Fe3O4), MWCNTs-COOH and Nafion as composite modifying materials and a GCE as carrier. The optimal conditions were determined as follows: disodium hydrogen phosphate-potassium dihydrogen phosphate solution at pH 2.5 as electrolyte solution, 0.5% Nafion as dispersant, 6 µL of modifying solution (2 mg/mL), and enrichment time 15 min. Under these conditions, there was a good linear relationship between BaP concentration in the range of 0–100 nmol/L and peak current, with a determination coefficient (R2) of 0.997 0. The detection limit of this method was 3.12 × 10–10 mol/L, and the spiked recoveries ranged from 86.65% to 96.97%. In conclusion, the electrochemical sensor has good stability and reproducibility and is suitable for the rapid detection of BaP in barbecued meat products.

Background: Meat products are widely recognized as substantial sources of protein derived from animals. Biogenic amines (BAs), naturally occurring toxins, are generated via the metabolism of specific amino acids by a vast array of microorganisms, including pathogenic and nonpathogenic strains. Aim: The aim of this study was to ascertain the quantity of BAs produced in five meat products that are commercially available in Egypt. Additionally, the estimated daily BA intakes of the Egyptian populace as a result of consuming these animal products were computed. Additionally, a study was undertaken to investigate the relationship between total biogenic amines (TBAs) and microbial counts, specifically total bacterial counts (TBC), total psychrophilic counts (TPsC), total Staphylococcus aureus (TSC), and total Enterobacteriaceae count (TEC) as they pertained to the meat products under investigation. Methods: One hundred samples of meat products (n = 20 for each) were selected at random from Egyptian markets. The collected samples included minced meat, luncheon, sausage, pasterma, and canned meat. The microbiological status and biogenic amine content of these samples were evaluated. Results: Total biogenic amines were calculated for the examined samples an beef mince had the highest TBA content at 918.22 ± 21.3 mg/Kg followed by sausage at 575.1 ± 12.8 mg/Kg, luncheon at 567.1 ± 17.8 mg/Kg, pasterma at 417.0 ± 31.8 mg/Kg, and canned meat at 242.8 ± 21.8 mg/Kg. The calculated EDI values for TBA ranged between 21.24 in canned meat to 80.34 in beef mince. It was determined that beef mince had the highest microbial contamination rates as indicated by the high TBC, TPsC, TSC, and TEC at 5.69 ± 0.4, 4.2 ± 0.5, 2.4 ± 0.2 and 4.69 ± 0.1 log 10 cfu/g. Such counts were 3.6 ± 0.2, 2.4 ± 0.2, 1.2 ± 0.1, and 4.3± 0.2 log 10 cfu/g in sausage, 3.4 ± 0.3, 2.2 ± 0.1, 1.1 ± 0.1, and 4.0 ± 0.1 log 10 cfu/g in luncheon, 2.5 ± 0.1, 1.0 ± 0.1, 1.4 ± 0.08 and 2.69 ± 0.2 log 10 cfu/g in pasterma; while none of the examined canned meat harbored microbial contamination Conclusion: This study indicated the presence of several BAs in meat products sold in Egypt. According to the EDI values of the examined BAs, the consumption of meat products by the Egyptian populace did not pose a risk. However, it is imperative that the handling, storage, distribution, and promotion of meat products conform to sanitary protocols. [Open Vet J 2024; 14(6.000): 1394-1402]

Archaeozoological studies, carried out according to the methodological scheme of the Institute of Archaeology of the Russian Academy of Sciences, analyzed collections of animal bone remains from excavations of nine cities and six rural settlements of the Golden Horde state. The main finds in these collections were bones of domestic ungulates with traces of meat cutting. The study found that the main meat product for residents of cities and settlements was beef; lamb and horse meat played a significantly smaller role in meat menu. Cow and bull hides were the main export goods of the Golden Horde, so cattle were bred in large numbers in rural settlements. The role of nomads in the economy of the state was revealed by the analysis of bone finds, discovered in cities in craft districts. In bone accumulations the set of species is common, but the leading role in the osteological spectrum belonged to small cattle. The anatomical set recorded a large number of individual bones from large and small cattle, which is possible only with mass slaughter of cattle. In one of the clusters, the fact of slaughtering horses for hides was established. In the economy of the Golden Horde, nomads played the role of suppliers of their animals to the cities - sheep and horses periodically and mainly for the production of hides.

Abstract Mechanically separated meat (MSM) is widely used in the food industry, however, there is a lack of studies on its consumption in populations. The objective of this study was to identify the frequency and amount of MSM consumption, factors associated with MSM consumption, nutrient intake and preferential choice of food groups among MSM consumers. This was an observational, cross-sectional prospective study based on a probability sample of manufacturing workers, conducted in Brazil. Logistic and linear multiple regression with robust standard errors were used. 921 workers from 33 manufacturing companies were studied, with an average age of 38.2 ± 10.7 years, 55.9% males. MSM products are consumed by 28.8% and represent in average 10% of total daily caloric intake, and 47.3% of the daily kcal from ultra-processed products. Younger age and greater waist circumference are associated with MSM consumption. Younger age and lesser educational level are associated with increased contribution of MSM to total daily kcal intake. MSM consumers have greater consumption of energy, fats, carbohydrates and sodium. Their dietary patterns are characterized by lower consumption of in natura and minimally processed foods, such as tubers and roots, fruits, white and red meat, and eggs and greater consumption of ultra-processed foods and beverages.

ObjectiveIn order to accurately quantify the proportion of bovine-derived ingredients in meat products， the Mitochondrial Cytb gene of bovine for quantitatively detection of bovine ingredients by the digital PCR （Dpcr） technology was developed in this paper.MethodsThis duplex dignal PCR was developed and optimized by designing bovine-derived specific， duck-derived specific， porcine-derived specific and animal-derived universal primers and probes according to standards.ResultsGood linear relationships between the raw beef meat weight and DNA content and between the DNA content and DNA copy number. By using the dPCR method， we found good linear relationships between the raw meat weight and DNA content and between the bovine -derived DNA content and DNA copy number. Using the DNA content as an intermediate value， we established the following formulae for calculating the weight of the original raw beef meat from the specific DNA copy number： Mbeef=0.020 9C+0.676. The mixed samples of known bovine quality were tested， and the results showed that the method can accurately quantify bovine-derive dingredients， which has litter interference by foreign species. Using this method to test 10 samples of the bovine-derived products on the market， by using the ratio of universal and specific amplified copy number， it could determine whether other animal-derived components were present in the beef meat product. it was found that the content of some samples was not up to standard.ConclusionThis method can realize the quantitative detection of bovine origin components， which can be used as a basis to distinguish intentional addition from unintentional pollution and provide a strong technical guarantee for law enforcement and supervision departments.

In recent years， food poisoning caused by Listeria monocytogenes contamination in meat products at home and abroad has occurred frequently. Diseases caused by Listeria monocytogenes contamination have become a hidden danger to people’s health. As a traditional country in the production and consumption of meat products， China should be vigilant. Meat product manufacturers need to develop monitoring programs to prevent Listeria monocytogenes contamination and control potential risks. Based on the microbial characteristics of Listeria monocytogenes， the possible ways of contamination by Listeria monocytogenes in the production process of meat products are analyzed， and the monitoring and disinfection plan of Listeria monocytogenes in the production process of meat products is put forward， which provides direction and help for the risk control measures of meat product manufacturers.

The effects of the supplier and the mass of pork thighs together with some production parameters including mass loss during ham production, mass of the final products and relative content of non-protein nitrogen (NPN) on the texture profile of Slovenian dry-cured ham – Kraški pršut were investigated to determine its optimal texture. The study included 32 dry-cured hams from two mass classes (heavy with thigh mass at salting of 11.7–12.1 kg and light with thigh mass at salting of 10.5–10.7 kg) and two different pork thigh suppliers from regular production. Slices cut transversally from the thigh at approximately 8 cm from the femur head were used for physicochemical parameter (pH, contents of moisture, total fat, protein, NaCl, and NPN) analysis, instrumental texture analysis profile analysis (TPA), and sensory analysis. Pork thigh mass had a significant effect on the TPA parameters; light samples were harder, chewier, springier, more cohesive and resilient compared to the heavy samples. NaCl content and sensory scores for saltiness were higher in the light Kraški pršut samples than in the heavy ones. Based on the median for hardness in the sensory analysis, the samples were classified into three ranks of texture using linear discriminant analysis (9 variables, 100% correct classification): optimal (median 4.0; 19% of samples), slightly too soft (median 3.5, 72% of samples), and soft (median 3.0; 9% of samples). Kraški pršut mass and hardness were significantly correlated to saltiness, pastiness, aroma, and all TPA parameters (p≤0.05). Positive correlation (p≤0.05) was also observed between NPN and pastiness. These findings indicate the importance of supplier, mass of pork thighs, and production parameters for optimizing the texture of Kraški pršut.

Gelation, an important quality attribute of meat products, significantly influences the appearance, flavor, and texture of meat products. Enhancing gelation in meat products holds immense importance in improving the production process and the quality. The gel properties of meat products are influenced by the content and structure of protein aggregates and the aggregation rate during processing. Protein additives have the potential to partially replace myofibrillar proteins in gelation and emulsification properties, leading to cost reduction, and therefore have attracted much research interest for the development of new meat products and the optimization of the processing technology. This paper summarizes recent studies on the gelation mechanism of myofibrillar proteins, and reviews the properties and applications of the major protein additives as well as recent progress in using protein additives combined with polysaccharide colloids, enzymes or phosphates to enhance the gelation of meat products. This review may serve as a valuable reference for enhancing the quality of gel-type meat products.

Meat and meat products are important foods in the human diet, but there are concerns about their quality and safety. The discovery of carcinogenic and genotoxic N-nitroso compounds (NOCs) in processed meat products has had serious negative impacts on the meat industry. In order to clarify the relationship between the use of nitrite or nitrate and the safety of meat or meat products, we reviewed NOCs in meat and meat products, the origin and safety implications of NOCs, effects of nitrite and nitrate on meat quality, national regulations, recent publications concerning the using of nitrite and nitrate in meat or meat products, and reduction methods. By comparing and analyzing references, (1) we found antioxidant, flavor improvement and shelf-life extension effects were recently proposed functions of nitrite and nitrate on meat quality, (2) the multiple functions of nitrite and nitrate in meat and meat products couldn't be fully replaced by other food additives at present, (3) we observed that the residual nitrite in raw meat and fried meat products was not well monitored, (4) alternative additives seem to be the most successful methods of replacing nitrite in meat processing, currently. The health risks of consuming processed meat products should be further evaluated, and more effective methods or additives for replacing nitrite or nitrate are needed.

Ozone treatment is a non-thermal method for disinfection; ozone is a powerful oxidizing agent that has been shown to be effective in reducing microbial load, extending the shelf life of meat products. This mini-review covers the analysis of the antimicrobial ozone activity in different meats (beef, poultry, pork, seafood, etc.), emphasizing the ozone application methods (liquid or gaseous phase), the applied concentrations and contact times and the effects of ozone treatment onmeat quality, safety, and sensory properties. It has been demonstrated that ozone is effective against a broad range of microorganisms, including both Gram-positive and Gram-negative bacteria, spores, and vegetative cells. The efficacy of ozone depends on various factors, such as concentration, type of treatment, temperature, and presence of organic material. Ozone treatment, known for its rapid decomposition and lack of residue, provides an environmentally friendly alternative to traditional chemical sanitizers. Ozone treatments exhibit promising results in enhancing the safety and extending the shelf life of meat products. According to the findings, the application of ozone is an effective technology for prolonging the shelf life of different types of meats and meat products, requiring careful establishment of conditions on a case-by-case basis. [ABSTRACT FROM AUTHOR]

Food waste plays a crucial role in environmental and human health issues. To address these issues, intelligent packaging systems are proposed for the accurate assessment of the quality of food products. Intelligent packaging is a technology that integrates sensing systems with conventional packaging to provide smart sensing communication functions for real‐time food quality monitoring. The most important parts of this technology are generally classified as quantitative sensors (sensors) and qualitative sensors (indicators). Since seafood and meat products can spoil easily if not stored properly, applying intelligent packaging for real‐time monitoring of the safety of these products is beneficial. In this review, the spoiling process and essential performance characteristics are indicators of the quality of these food products are first discussed. Then, The characteristics and importance of various sensors and indicators that can be used for seafood and meat quality monitoring are presented. While discussing these topics, an updated review of recent scientific studies, preconditions, materials, advantages, and limitations are provided. Furthermore, the future need for improvements in intelligent packaging systems for real‐time quality and safety monitoring of food products is discussed. Finally, several important research examples of the challenges and perspectives of intelligent packaging applications for meat and seafood quality monitoring are presented. [ABSTRACT FROM AUTHOR]

Chlorella vulgaris (C.V) is known for its high protein and nutrient contents and has been touted as a potential functional ingredient in food products. For this study, beef burgers were formulated with varying levels of Chlorella vulgaris fortification (0%, 0.5%, 1%, and 1.5% by weight). The nutritional composition, including proximate analysis and mineral content, was determined for each treatment group. The quality characteristics evaluated included thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), pH, and total acidity. The study included extracting the active substances from Chlorella vulgaris using three solvents, 50% ethanol, 95% ethanol, and water, to evaluate the effect on the antimicrobial and antioxidant activity. The results showed that the water extract had the highest total phenolic content (183.5 mg gallic acid equivalent per gram) and the highest flavonoid content (54 mg quercetin per gram). The aqueous extract had the highest content of total antioxidants, followed by the 95% ethanol and 50% ethanol extracts. Meanwhile, the 50% ethanol extract showed the best antimicrobial activity, while the aqueous extract had less of an effect on Gram-positive bacteria and no effect on E. coli. For the burger treatments, at the end of the storage period, it was observed that the microbial load of the treatments decreased compared to the control, and there was a high stability in the total volatile base nitrogen (TVBN) values for the treatments compared to the control, reaching a value of 22.4 at month 5, which is well above the acceptable limit, indicating spoilage. The pH values were higher for all of the treatments, with a lower total acidity for all of the treatments compared to the control. In conclusion, utilizing Chlorella vulgaris algae as a natural preservative to extend the freshness of burgers is a sustainable and innovative approach to food preservation. By harnessing the power of this green superfood, we not only enhance the shelf life of our food products but also contribute to a healthier and more environmentally friendly food industry. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study evaluated the chemical, physical and sensory properties of canned beaver and nutria. These animals are currently hunted not for their meat, but to reduce their numbers in the wild. The situation is complicated by the fact that both species are on the relevant lists. However, while the beaver is a protected animal, the nutria is an invasive species. This leads to complications in the application of the relevant legislation. Hunters are therefore limited in what they can do with the meat of these species. The chemical composition of the products did not differ (p > 0.05). Canned beaver was the darkest (p < 0.05) product and canned nutria the softest (p < 0.05). Both meat products were sensory acceptable and no off-odour or off-flavour was perceived. Canning meat is something that hunters can easily do at home, and the resulting product meets all the requirements for food safety. [ABSTRACT FROM AUTHOR]

An experiment was conducted to evaluate the microbiological, color and sensory attributes of sausages produced by different production modes. The sausages in control group (C) were made in a meat pilot plant laboratory, which is under the supervision of Veterinary State Authority and meets all the requirements for the production and sale of meat products on the market. Three hobby manufacturers simulated house-hold production mode (HMA, HMB and HMC) and made sausages from the same meat and using the same recipe in three different procedures for filling, cooking and smoking sausages. The results confirmed the correctness of the requirement for heat treatment inside the meat product (70 degrees Celsius for 10 minutes). Significant differences between production modes (P < 0.05) were found in basic chemical composition and in colour measurements of the sausages while significant effect on microbiological findings and sensory traits were not determined. An important requirement is to prevent cross-contamination when handling heat-treated meat products. [ABSTRACT FROM AUTHOR]

This research was performed to investigate the effect of hazelnut cake (HC) as a cold press waste product on the physicochemical and textural properties of the frankfurter-type sausages during cold storage. According to the highest emulsion capacity (174.14 mL oil/g), emulsion stability (79.86%), and optimum rheological results obtained in emulsions, 1% HC concentration was selected for the utilization in the sausage formulation. HC added sausage was compared with the control sample at 4 °C for 60 days of storage. HC addition increased the hardness and chewiness properties and decreased weight loss of sausages during storage. The incorporation of HC in formulation slowed down the increase in malondialdehyde and conjugated dienes concentrations after the 15th day of storage compared to the control sausages. The results demonstrated that HC presented a good opportunity for protecting the quality parameters of emulsified meat products during storage. [ABSTRACT FROM AUTHOR]

The composition of pumpkin seeds includes bioactive compounds, proteins, polyunsaturated fatty acids, and dietary fibers. Thus, the objective of this research was to develop and evaluate the nutritional and quality standard of beef burgers supplemented with pumpkin seeds (Cucurbita moschata) added in different proportions. To process the pumpkin seed flour (PSF), the seeds were sanitized, dried in an oven, crushed, and sieved. Through such means, three formulations of beef burgers were prepared, named S (without the addition of PSF), F5 (with the addition of 5% (w/w) of PSF), and F10 (with the addition of 10% (w/w) of PSF). The respective results for burgers P, F5, and F10 were as follows (w/w): proteins 17.61%, 18.04%, 19.86%; lipids 12.19%, 12.42%, 14.55%; ash 1.77%, 1.86%, 1.94%; fibers 0%, 0.88%, 1.76%; phenolic compounds 39.55, 82.93, 90.30 (mg/g); and total antioxidant capacity 11.09%, 18.48%, 24.45%. Regarding the sensory analysis attributes, tasters gave sample F10 scores lower than 7. However, the standard and F5 samples showed results higher than 7 for all parameters. For the determination of shelf life, an expiration date of 30 days was established. It was observed that adding PSF to industrialized products adds nutritional value with the inclusion of polyunsaturated fats, phenolic compounds, and dietary fibers. [ABSTRACT FROM AUTHOR]

Meat products may contain high amounts of animal fat, depending on the components used in production and production techniques. Animal fats can play an important role in the development of physicochemical, textural, and sensory properties of meat products, and contribute to the nutritional value of the products. However, it is reported that high consumption of animal fats containing high levels of saturated fatty acids and cholesterol may cause some health problems. In this context, rising consumer awareness of the relationship between nutrition and health increases the interest in fat-reduced or substituted products, therefore, the number of studies on reducing or substituting animal fat in meat products at certain rates is increasing day by day. Substitutes such as dietary fibers, grains, animal proteins, edible mushrooms, and organogels can be used to replace animal fat in meat products. It is important that the substitutes used in this context will be able to meet the positive effects of animal fat on the product. This current study focuses on the use of animal fat substitutes in meat products and provides detailed and up-to-date information on the latest research in this field. [ABSTRACT FROM AUTHOR]

Meat quality and shelf life are important parameters affecting consumer perception and safety. Several factors contribute to the deterioration and spoilage of meat products, including microbial growth, chemical reactions in the food's constituents, protein denaturation, lipid oxidation, and discoloration. This study reviewed the development of functional packaging biomaterials that interact with food and the environment to improve food's sensory properties and consumer safety. Bioactive packaging incorporates additive compounds such as essential oils, natural extracts, and chemical substances to produce composite polymers and polymer blends. The findings showed that the incorporation of additive compounds enhanced the packaging's functionality and improved the compatibility of the polymer–polymer matrices and that between the polymers and active compounds. Food preservatives are alternative substances for food packaging that prevent food spoilage and preserve quality. The safety of food contact materials, especially the flavor/odor contamination from the packaging to the food and the mass transfer from the food to the packaging, was also assessed. Flavor is a key factor in consumer purchasing decisions and also determines the quality and safety of meat products. Novel functional packaging can be used to preserve the quality and safety of packaged meat products. [ABSTRACT FROM AUTHOR]

This study was conducted on the in coating of beef burger using electrospun iron oxide nanofibers at two concentrations6, 8 %, to improve the chemical and physical properties of the beef burger during a 3-month frozen storage period. The results of the study showed that the addition of electrospun nanofibers contributed to reducing the total bacterial count, as well as the count of psychrophilic bacteria and coliform bacteria, to 4.88* 10³, 4.62* 10³, and 3.15* 10¹, 3.64 *101 , respectively, and 2.15* 10³, 2.49* 103 colony-forming units (CFU/g) respectively, during the final storage period. The moisture, protein, fat, and ash percentages in the frozen beef burger were found to be 60.12%, 19.09%, 19.31%, and 1.28%, respectively. The addition of iron oxide nanofibers also improved the water holding capacity of the frozen beef burger, with values of 49.16% and 39.69%, respectively. Furthermore, the pH values remained constant at 5.68 and 5.63, respectively, during the final storage period. The addition of nanofibers also reduced the peroxide value to 6.77 and 6.62 milliequivalents per kilogram, respectively, during the final storage period.The aim of this study was to investigate the effects of adding electrospun nanofibers to biopolymers used in beef burger on their qualitative properties. [ABSTRACT FROM AUTHOR]

Copyright of Veterinarska Stanica is the property of Croatian Veterinary Institute and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Consumers are increasingly looking for healthy foods without the addition of synthetic additives. The aim of this study was to evaluate the efficiency of coffee extracts as a natural antioxidant in fresh pork sausage. Firstly, the conditions for obtaining coffee green extracts were optimized (Central Composite Rotatable Design 23, variables: extraction time, ethanol–water ratio, and sample–solvent ratio) in an ultrasound bath (70 °C). The response variables were the bioactive compounds levels and antioxidant activity. Valid models were obtained (p ≤ 0.05, R2 > 0.751), with higher bioactive content and antioxidant activity in the central point region. Extracts of Robusta and Arabica coffee green (RG and AG) and medium roast (RR and AR) obtained, and central point (10 min, an ethanol concentration of 30%, and a sample–solvent ratio of 10 g/100 mL) and optimized (14.2 min, 34.2%, and 5.8 g/100 mL) parameters were characterized. The RG presented a significantly (p ≤ 0.05) higher content of caffeine (3114.8 ± 50.0 and 3148.1 ± 13.5 mg/100 g) and 5-CQA (6417.1 ± 22.0 and 6706.4 ± 23.5 mg/100 g) in both extraction conditions, respectively. The RG and RR coffee presented the highest antioxidant activity. Two concentrations of RG and RR coffee extracts were tested in fresh pork sausage. The Robusta coffee extract presented the highest antioxidant activity in both roasted and green states. However, when applied to a meat product, the extract prepared with RG coffee showed better results, with efficiency in replacing synthetic antioxidants (content of malonaldehyde/kg of sample below 0.696 ± 0.059 in 20 days of storage), without altering the sensory attributes of the product (average scores above 7.16 ± 1.43 for all attributes evaluated). Therefore, the RG coffee extract was a suitable alternative as a natural antioxidant applied to fresh pork sausage. [ABSTRACT FROM AUTHOR]

Lactoperoxidase (LP) is an important enzyme of the salivary and mammary glands. It has been proven to increase the shelf life of raw milk by inhibiting the growth of bacteria, especially Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Pseudomonas spp. The aim of this work was to verify the use of LP to extend the shelf life of meat products. In vitro experiments showed inhibitory effects on the selected bacteria (Listeria innocua (ATCC 33090), Staphylococcus saprophyticus (CP054440.1), and Pseudomonas fluorescens (ATCC 13525) due to a prolongation of the lag phase of growth curves. A lower increase in viable counts (p < 0.05) was also found by testing pork cubes' surface treated with LP solution (5%) + L. innocua and stored for 7 days at 15 °C. LP has also been studied at concentrations of 0.25 and 0.50% in meat products (pork ham and pâté) during refrigerated storage (4 °C for 28 days). Lower viable counts were observed throughout the storage experiment, especially for 0.50% LP (p < 0.05). Meat products containing LP also showed lower levels of oxidation (MAD) (p < 0.05). According to these results, LP could extend the shelf life of a wider range of products. [ABSTRACT FROM AUTHOR]

Objective: Many additives are of essential importance for the taste and quality of products, however, many of them pose a danger to human health, and are subject to daily routine quality control of products intended for human consumption. In addition to additives, residues represent a major challenge as possible contaminants of products from the field to the dining table. Methods: Through the research, 85 samples of meat products (fresh meat, salami, sausages, dried meat products) were processed and all were analyzed for the presence of aflatoxin B1 (AFL B1), as well as for chlorides, nitrites and heavy metals (cadmium and lead). Results: The average content of AFL B1 in the meat samples was 0.048 µg/kg (0.019 to 0.105 µg/ kg) which is significantly lower than the recommended value in some European countries (1 μg/kg). Chloride content was detected in the range from 0.000 to 9.955 %m/m (average concentration 2.377 %m/m). The average nitrite content was 8.330 mg/kg (min. 0.550 - max. 45.705 mg/kg), and maximum permitted levels in meat products is 150 mg/kg. Among the 85 processed samples, lead and cadmium were detected in 79 and 29 products (92.94% and 34.11%), with an average of 0.136 and 0.042 mg/ kg, respectively. Lead was detected in the range from 0.000 to 3.474 mg/kg, and cadmium from 0.000 to 2.544 mg/kg. Maximum permitted level for lead si 0.1 mg/kg, and for cadmium is 0.05 mg/kg, so this results are very concerning Conclusion: The results show the need for continuous monitoring of the amount of additives in meet products on the market, and regular monitoring of residues in products intended for human consumption. It is necessary to stick to proper hygienic practices during the preparation of the product at all stages from the field to the dining table. [ABSTRACT FROM AUTHOR]

The effects of the supplier and the mass of pork thighs together with some production parameters including mass loss during ham production, mass of the final products and relative content of non-protein nitrogen (NPN) on the texture profile of Slovenian dry-cured ham -- Kraški pršut were investigated to determine its optimal texture. The study included 32 dry-cured hams from two mass classes (heavy with thigh mass at salting of 11.7-12.1 kg and light with thigh mass at salting of 10.5-10.7 kg) and two different pork thigh suppliers from regular production. Slices cut transversally from the thigh at approximately 8 cm from the femur head were used for physicochemical parameter (pH, contents of moisture, total fat, protein, NaCl, and NPN) analysis, instrumental texture analysis profile analysis (TPA), and sensory analysis. Pork thigh mass had a significant effect on the TPA parameters; light samples were harder, chewier, springier, more cohesive and resilient compared to the heavy samples. NaCl content and sensory scores for saltiness were higher in the light Kraški pršut samples than in the heavy ones. Based on the median for hardness in the sensory analysis, the samples were classified into three ranks of texture using linear discriminant analysis (9 variables, 100% correct classification): optimal (median 4.0; 19% of samples), slightly too soft (median 3.5, 72% of samples), and soft (median 3.0; 9% of samples). Kraški pršut mass and hardness were significantly correlated to saltiness, pastiness, aroma, and all TPA parameters (p≤0.05). Positive correlation (p≤0.05) was also observed between NPN and pastiness. These findings indicate the importance of supplier, mass of pork thighs, and production parameters for optimizing the texture of Kraški pršut. [ABSTRACT FROM AUTHOR]

This study investigated the effects of replacing beef fat with corn oil chicken skin oleogel on the quality parameters of model meat batters. Four different batches were prepared with varying amounts of oleogel (50% (O50), 75% (O75), 100% (O100)) as a fat substitute, while a control group was prepared with 100% (C) beef fat. Chemical composition, technological properties, color, texture, fatty acid composition, and oxidative changes were evaluated. The results showed that oleogel addition increased moisture and decreased protein content. Water holding capacity and cooking yield improved by the addition of oleogel. Replacing beef fat with oleogel increased lightness and yellowness, and reduced redness compared to control samples. The hardness, gumminess, springiness, and chewiness of the control were significantly higher than the samples formulated with oleogel. The incorporation of oleogel resulted in a reduction in saturated fatty acids (SFA) and an increase in polyunsaturated fatty acids (PUFA). As the level of oleogel increased, the amount of linolenic acid also increased significantly. Replacing beef fat with oleogel resulted in significant reductions in the atherogenicity (IA) and thrombogenicity (IT) indexes. At the end of the storage, the highest TBARS value was recorded in the control sample formulated with 100% beef fat. [ABSTRACT FROM AUTHOR]

The aim of this study is to estimate the presence of some food poisoning bacteria in smoked and cured meat products. This study was carried out on a total of 120 samples of smoked and cured meat products. That includes (Smoked frankfurter, pasterma. Smoked Turkish meat and Oriental sausage) (30 samples of each) were randomly collected from supermarkets in different localities at Alexandria governorate. The total weight of each sample was about 500 gm. The results cleared that, the higher level of Aerobic bacterial count observed in smoked frankfurter that was 7.35 X 106, the higher level of psychrotrophic bacterial counts observed in smoked frankfurter that was 7.66 X 108, the higher level of E. coli counts observed in pasterma that was 8.29 X 104. In smoked frankfurter the higher incidences of E. coli observed in serotypes of EHEC 2 (6.67 %), while, in pasterma the higher incidences of E. coli observed in serotypes of O113 that was 6 (20 %), O124 that was 3 (10 %), While the higher incidences of E. coli serotypes in Oriental sausage observed in serotypes of O56 that was 6 (20 %), O113 that was 3 (10 %). The higher level of Salmonella serotypes observed in pasterma where S. Enter 5 (16.67. While its level in smoked turkish meat the higher serotypes observed in S. Haifa 4 (13.33 %). The higher level of S. aureus counts observed in smoked frankfurter that was 7.83 X 104 followed by pasterma that was 1.24 X 104. While the higher level of Enterococci serotypes observd in Smoked frankfurter was in Ent. Facium 7 (23.33 %), while, in Pasterma were E. facium 5 (16.67 %). While, in smoked Turkish meat, the higher Enterococci serotype is the Ent. Faecal 6 (20 %). Our results concluded that, to improve the quality of meat and meat products and to prevent consumers from doing ill, control programs to reduce diseases in beef production farms and production of disease-free primary herds by regular vaccination and correct treatment to avoid pathogens and antibiotic resistant pathogens by using nature constituents and feed additives. [ABSTRACT FROM AUTHOR]

Various parasitic infestations are very characteristic of wild animals. The frequency of parasites and their species composition is much richer than in farm animals. At the same time, public catering, which is an important sphere of life of modern man, under the influence of fashion and the development of gastronomic culture keeps the range of dishes offered from the meat of wild animals. Available in the sphere of public catering significant demand for products from the meat of wild animals increases the risk of human infection with their parasites and makes it relevant to consider this issue. The review and analysis of available data on the main parasitic infestations of wild ungulates, the meat of which is used for food are based on information from the most popular scientific bases. As a result of the generalization of information, analysis, and synthesis of data on their basis, the factors influencing the distribution of the main parasites among wild animals, features of their life cycle, and potential threats in terms of their infection of humans were determined. The collected material will contribute to the systematic improvement of the biosafety level of food products from wild meat. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Nomad livestock farming is an extra raw material resource for regions with harsh climate. Foods based on meat of indigenous animals expand the range of products with high consumer properties. The quality and safety of meat products usually depend on the brine. The present research featured the effect of brine with Island moss (Cetrária islándica (L.) Ach.) on the sensory profile and microbiological safety of meat products. The study involved meat of two-year-old indigenous cows, as well as multicomponent antibacterial and standard extrusion brines. The brine was injected with a syringe-injector with a hollow perforated needle at a 20 mm pitch. The tenderization took place in a universal express tenderizer with a rotation speed of 16 rpm and lasted for 10 h. The shelf-life was determined based the on microbiological, chemical, and sensory indicators. By the end of the reserve shelf-life, the total microbial count was 1.2×103 CFU/g in the control and 1.0×103 CFU/g in the experimental sample. No opportunistic pathogenic bacteria or microorganisms were detected. No opportunistic pathogenic microorganisms were revealed when the microbiological parameters were studied in standard quantities and in quantities increased by an order of magnitude. The changes in acid and peroxide numbers during storage indicated a stable oxidation of the fat component in the experimental sample. Its sensory evaluation exceeded the control sample by 0.9 points in terms color, texture, and smell. The meat marinated with C. islándica compiled with the quality standard and had a shelf-life which exceeded that of the traditionally-marinated meat by 5 days.

Combination steam ovens, or combi steamers, have entered all spheres of food production, including the meat industry. Their rational use requires a scientific and practical foundation. This research featured the changes in mean volume temperature and temperature gradient that occur in meat products (one-dimensional bodies with different nutrient compositions) during heat treatment in dry air and a steam-air mix. The research involved two samples of meat products with different moisture and fat contents. The chicken fillet sample had a moisture content of 74.5% and a fat content of 1.9% while the pork shoulder sample had a moisture content of 55.1% and a fat content of 29.4%. Shaped as a one-dimensional cylinder and a plate, the samples were subjected to heating at the temperature range of 160–240°C in a Unox-203G steam-convection oven (Italy). Dry air and a steam-air mix with a humidity of 80–85% served as a heating medium. The temperature was measured using thermocouples attached to a Sosna-004 meter. The research revealed some patterns in the mean volume temperature and temperature gradient. The temperature gradient involved three stages during processing in a steam-air mix and four stages when treated with dry air. The change in the mean volume temperature for the steam-air mix could be described by a power law equation; the dry air treatment was described using a linear equation. When heated in dry air, the rate of change in the temperature gradient was constant at first but started to decrease at a certain stage. The change rate in the mean volume temperature remained low for 5 min and started to increase onwards, maintaining its value until the end of the process. When heated in a steam-air mix, the change rate in the temperature gradient dropped to its minimum in 4–5 min and started to grow. The mean volume temperature demonstrated a high change rate during the first 5 min and went down. The chicken fillet with its low fat content warmed up faster by 13–26% when processed in a steam-air mix and by 9–23% when treated in dry air. The plate-shaped products needed longer heat treatment. The composition and form had no significant effect on the nature of the change in the temperature gradient and mean volume temperature. The obtained dependencies made it possible to select the optimal temperature and humidity conditions for convective frying of meat products.

Hepatitis E virus （HEV） is a universal foodborne pathogen that infects swine， deer， rabbits， camels， and other animals. Direct contact with infected pigs and other animals or consumption of contaminated food （uncooked or undercooked） poses a risk of HEV infection in humans. This article summarizes the etiology and epidemiology of HEV， its prevalence in various animal species， and the contamination of meat and meat products， the aquatic environment， seafood， vegetables， and other crops. Therefore， people can better understand the risk of foodborne HEV transmission and provide a scientific basis for preventing and controlling its prevalence.

The article reviews the state-of-the-science in the field of cyber-physical systems (CPSs). CPSs are intelligent systems that include physical, biological and computational components using engineering networks. CPSs are able to integrate into production processes, improve the exchange of information between industrial equipment, qualitatively transform production chains, and effectively manage business and customers. This is possible due to the ability of CPSs to manage ongoing processes through automatic monitoring and controlling the entire production process and adjusting the production to meet customer preferences. A comprehensive review identified key technology trends underlying CPSs. These are artificial intelligence, machine learning, big data analytics, augmented reality, Internet of things, quantum computing, fog computing, 3D printing, modeling and simulators, automatic object identifiers (RFID tags). CPSs will help to improve the control and traceability of production operations: they can collect information about raw materials, temperature and technological conditions, the degree of food product readiness, thereby increasing the quality of food products. Based on the results, terms and definitions, and potential application of cyber-physical systems in general and their application in food systems in particular were identified and discussed with an emphasis on food production (including meat products).

The goal of the study was to investigate the concentration of 16 US EPA polycyclic aromatic hydrocarbons (PAHs) and check the sensory properties in 11 dry-cured meat products, smoked in three different ways (atmospheric simulation chamber (ATMOS), industrial chamber and traditional craft smokehouse) in one meat industry facility in Serbia. Controlled industrial production cannot provide all distinguishable and specific sensory properties of traditional dry-cured products, so more and more frequently meat industries decide to include the products smoked in traditional craft smokehouses in their product assortment. 16 US EPA PAHs were determined using a gas chromatography-mass spectrometry method (GC-MS). The obtained results are part of the production technology validating process of the tested smoked meat products. Total concentrations of benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluranthene and chrysene (comprising the so-called "PAH4" group) in traditional homemade smoked bacon produced in compliance with all the guidelines of good manufacturing and hygiene practice, reached 15.82 µg/kg what was above the legal limits set by Serbian legislation. This indicates that there is a need for monitoring the PAH content compounds in traditional smoked meat products, and quite likely the revision of the current rulebook on traditional dry-cured meat products following the EU practice.

Buckwheat is one of the functional pseudocereals rich in antioxidants, nutrients, bioactive compounds, and phytochemicals. Colour represents one of the most important sensory parameters in the quality assessment of the meat products. The aim of this study was to determine the possible effect of 9-month artificial aging storage at 40 ± 2 °C on the change in instrumental colour of buckwheat products used in the meat industry. In the CIE L*a*b* system, L*, a*, and b* coordinates are used to specify the data of instrumental colour properties. The results were statistically processed by two-way ANOVA (P

A method based on solid phase extraction (SPE) combined with ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established for the determination of 24 acid industrial dyes in food. The sample was extracted with ammonia-ethanol solution (ammonia: absolute ethyl alcohol:water=2:7:1, v/v), the extracting solution was condensed to 1 mL under a stream of nitrogen，then dissolved by 10 mL 5% methanol-water solution. The solution was purified by Agela Cleanert PWAX SPE column. The eluant was dried with nitrogen and dissolved by ammonium acetate acetonitrile solution (10 mmol/L ammonium acetate water:acetonitrile =1:1, v/v), the analytes were separated by the Agilent ZORBAX Eclipse RRHD C18 (3.0 mm×150 mm，1.8 μm) column using mobile phase gradient with acetonitrile and 10 mmol/L ammonium acetate. The analytes were ionized with negative electrospray ionization (ESI−) and analyzed by multiple reaction monitoring (MRM) mode, then quantified by external standard method. The linearity of 24 acid industrial dyes displayed good linearities in the range from 20～300 ng/mL, the correlation coefficients higher than 0.999. The limits of detection (LOD) and quantification (LOQ) were 10 μg/kg and 25 μg/kg. The recoveries at three level spiked levels (25、100、250 μg/kg) were 91.0%～112.7% with the relative standard deviations (n=6) between 0.42% and 4.39%. The method was applied to determine 40 batches of bean products, condiments, aquatic products and meat products each, the acid orange Ⅱ was detected in 2 batches of braised meat samples, the content was 138±2.8 μg/kg and 179±3.7 μg/kg, the red 2G was detected in 2 batches of sausage samples, the content was 320±8.6 μg/kg and 230±6.2 μg/kg. The method is rapid, sensitive and reliable, it can be applied to determine 24 acid industrial dyes in food.

In this study, we aimed to investigate the impact of three different post-packaging pasteurization temperatures (55, 65, and 75°C) on the physicochemical (pH, drip loss, texture profile, and color), microbial (lactic acid bacteria, mesophilic and psychrotrophic bacteria, as well as mold and yeast), and sensory (odor, taste, texture, color, slime, exudates, swelling, and overall acceptability) characteristics of vacuum-packed beef ham during 30 days of storage at two different temperatures (5 and 12°C). Lactic acid bacteria and total mesophilic and psychrotrophic counts were reduced to zero by post-packaging pasteurization at 65 and 75°C. Higher post-packaging pasteurization temperatures resulted in a significant increase in drip loss in the treated samples at 65 and 75°C, as well as a small rise in pH in all the samples. Furthermore, higher post-packaging pasteurization temperatures decreased lightness, yellowness, and h° values while increasing redness and ∆E. During post-packaging pasteurization, Chroma remained constant. The textural profile analysis revealed that post-packaging pasteurization and storage had a significant impact on the texture of beef ham. The sensory analysis showed no changes after post-packaging pasteurization in the samples, and the sensory parameters remained stable during their storage at 65 and 75°C. Finally, our investigation showed that 65°C is an optimal post-packaging pasteurization temperature for increasing the shelf-life of beef ham under refrigeration.

The study aimed to assess the impact of lactic acid bacteria (LAB) strains on the antioxidant, physico-chemical properties, and microbiological quality of fermented sausages. Five treatments of raw sausages were prepared: two controls without LAB addition (C, P), and three samples with LAB addition (SCH1, BAL6, KL14). Fatty acid composition, cholesterol content, physico-chemical, microbiological tests, and antioxidant assays, were performed at time 0 and after 1 and 2 months of storage. A significantly higher ability to scavenge free radicals of DPPH (2,2-diphenyl-1-picrylhydrazyl) was found in sausages with all LAB strains. In the case of the ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) test, it was noted that KL14 treatment had higher antioxidant activity. The main fatty acids in sausages were monounsaturated and saturated. A significantly lower cholesterol content was observed in sausages with the addition of LAB. Sausages with LAB strains differed significantly in pH value. Water activity decreased significantly during storage. After 2 months of storage, the sausages with BAL6 and KL14 strains were characterized by significantly lower redox potential and a lower TBARS (thiobarbituric acid reactive substances) index. It was found that P sausages had the darkest color. SCH1, BAL6, and KL14 strains were also capable of producing red color. The total number of microorganisms in the sausages was high, which is mainly due to the high LAB content and yeast and mold counts. No spoilage or pathogenic microflora were detected. Indigenous LAB strains have the potential to improve the quality and safety of fermented meat products.

This study evaluated the healthiness of meat products (n = 62) and their plant-based (PB) counterparts (n = 62) available in the UK market. Back-of-pack (BoP) and front-of-pack (FoP) nutrition label information, nutrition and health claims, and nutrient profiling model scores were compared. BoP labels revealed that meat products had higher protein, fat, and saturated fat content (p = 0.029), whilst PB alternatives were higher in dietary fibre and carbohydrates (p < 0.001). Red colour coding (FoP) for fat and saturated fat (‘high’) was more prominent in meat products (23 and 35%, respectively), and the red meat category had the most products with high fat and saturated fat content. Only 15% of meat products made nutrition claims compared to 40% of PB alternatives, and none included health claims. Most red meat PB alternatives made a nutrition claim, all related to the protein content (34%). The nutrient profiling model indicated that 74% of the PB alternatives were ‘healthy’ compared to 60% of the meat products. No association was found between the product type (meat/PB) and healthiness, except for the red meat products, which showed a significant negative association (p = 0.005), suggesting that these products corresponded to less healthy options. Therefore, PB alternatives can be considered as healthier substitutes for meat products.

Petroleum-based plastic packaging materials have negative impacts on the environment and food safety. Natural biopolymer-based food packaging materials are the proper substitutes for plastic-based ones, which is because biopolymers are nontoxic, biodegradable and even edible. The incorporation of bioactive and functional substances into a biopolymer-based film matrix can produce novel smart packaging materials. Anthocyanins, one class of natural colorants with potent antioxidant activity and pH-response color-changing ability, are suitable for producing biopolymer-based smart packaging films. The purple sweet potato is a functional food rich in anthocyanins. In the past decade, numerous studies have reported the extraction of anthocyanins from purple sweet potato and the utilization of purple sweet potato anthocyanins (PSPAs) in biopolymer-based smart packaging film production. However, no specific review has summarized the recent advances on biopolymer-based smart packaging films containing PSPAs. Therefore, in this review, we aim to systematically summarize the progress on the extraction, isolation, characterization, purification and functional properties of PSPAs. Moreover, we thoroughly introduce the preparation methods, physical properties, antioxidant and antimicrobial activity, pH sensitivity, stability and applications of biopolymer-based smart packaging films containing PSPAs. Factors affecting the extraction and functional properties of PSPAs as well as the properties of biopolymer-based films containing PSPAs are discussed.

Lactic acid bacteria (LABs) are microorganisms of significant scientific and industrial importance and have great potential for application in meat and meat products. This comprehensive review addresses the main characteristics of LABs, their nutritional, functional, and technological benefits, and especially their importance not only as starter cultures. LABs produce several metabolites during their fermentation process, which include bioactive compounds, such as peptides with antimicrobial, antidiabetic, antihypertensive, and immunomodulatory properties. These metabolites present several benefits as health promoters but are also important from a technological point of view. For example, bacteriocins, organic acids, and other compounds are of great importance, whether from a sensory or product quality or a safety point of view. With the production of GABA, exopolysaccharides, antioxidants, and vitamins are beneficial metabolites that influence safety, technological processes, and even health-promoting consumer benefits. Despite the benefits, this review also highlights that some LABs may present virulence properties, requiring critical evaluation for using specific strains in food formulations. Overall, this review hopes to contribute to the scientific literature by increasing knowledge of the various benefits of LABs in meat and meat products.