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Ivermectin (IVM) is one of the most widely used antiparasitic drugs worldwide and has become the drug of choice for anthelmintic and tick treatment in beef cattle production. Drugs used in production animals requires a withdrawal period after treatment to avoid residual concentrations above the defined maximun residue level (MRL). The aims of this study were to quantify the residue level of IVM in different muscles of cattle at several different time periods following 1% or 3.15% IVM administration and also determined whether the residue concentration was affected by industrial thermal processing. Distinct pattern of IVM residue distribution was observed in each tissue evaluated. After completed the IVM withdrawal periods, nearly all tissues presented IVM residues concentration below the established Codex Alimentarius MRLs, except for the injection site, which means that the calculation to determine the withdrawal period for the injection site should not be the same as that used for standard edible tissues. Also, the thermal processing to which canned products are exposed causes changes in the levels of quantified residues in comparison to raw products, which must be taken into consideration in surveillance program assessments and generates concerns regarding the possibility of residue limit violation in importing markets. [ABSTRACT FROM AUTHOR]

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This study was conducted to estimate the contamination with some heavy metals (lead, iron, copper, tin, and cadmium) in samples of canned processed meat available in the local markets. A sample were collected from three regions at Baghdad (Al-jamaa district S1, AlAmel district S2,Al-Bayaa S3) with five samples, which included canned beef sausage, canned beef luncheon meat, and canned beef minced meat, which represented (45) samples as a total number. the atomic absorption spectrometer was used to estimate the contamination . The study results showed the presence of chemical contamination with heavy elements in concentrations higher than the permissible concentrations In most of the samples under study It has exceeded the permissible limits in the Iraqi standard, and thus it is not suitable for human consumption because it does not conform to the Iraqi standard, by exceeding the limits of concentrations of heavy elements from the limits allowed by the World Health Organization (WHO) and the World Food and Agriculture Organization (FAO) in the United Nations. The highest concentration Each of lead, iron and cadmium in beef sausage samples in treatment S3 (1.451, 2.342, 1.681) p.p.m compared to S2, which amounted to (0.684, 2.1131.380) p.p.m, respectively, and the lowest concentration of S1, which amounted to (0.068, 1.188, 1.07) p.p.m, respectively. The results also showed that the ratio of the copper and tin elements in most samples is within the permissible limits of the Iraqi standard. [ABSTRACT FROM AUTHOR]

This study focused on developing a nutritionally enhanced turkey meat pate, incorporating plant-based ingredients like flaxseed and hemp flour. Two canned pate samples were produced: a control sample with turkey meat, liver, heart, fat, skin, beans, onions, and spices, and an experimental sample where 20% of turkey meat was replaced with duck meat, and beans were substituted with zucchini, flaxseed, and hemp flour. The experimental pate showed significant differences in chemical composition compared to the control. It had lower moisture and fat content but higher protein, ash, and carbohydrate content. The energy value slightly decreased from 153.01 kcal/100g to 146.9 kcal/100g. The sensory evaluation found similarities in appearance, consistency, and colour, with the experimental pate receiving a slightly higher colour rating. The amino acid profile of the experimental pate was significantly altered, with increases in methionine, isoleucine, threonine, glutamic acid, alanine, and cysteine. Vitamin and mineral content also significantly increased, particularly vitamins A, D, E, and B group vitamins, calcium, potassium, magnesium, and iron. Microscopic analysis revealed a more heterogeneous microstructure in the experimental pate due to the plant ingredients. This research demonstrates the potential of developing a healthier turkey meat pate using plant-based ingredients, catering to the growing demand for healthier food options.

This study focused on developing a nutritionally enhanced turkey meat pate, incorporating plant-based ingredients like flaxseed and hemp flour. Two canned pate samples were produced: a control sample with turkey meat, liver, heart, fat, skin, beans, onions, and spices, and an experimental sample where 20% of turkey meat was replaced with duck meat, and beans were substituted with zucchini, flaxseed, and hemp flour. The experimental pate showed significant differences in chemical composition compared to the control. It had lower moisture and fat content but higher protein, ash, and carbohydrate content. The energy value slightly decreased from 153.01 kcal/100g to 146.9 kcal/100g. The sensory evaluation found similarities in appearance, consistency, and colour, with the experimental pate receiving a slightly higher colour rating. The amino acid profile of the experimental pate was significantly altered, with increases in methionine, isoleucine, threonine, glutamic acid, alanine, and cysteine. Vitamin and mineral content also significantly increased, particularly vitamins A, D, E, and B group vitamins, calcium, potassium, magnesium, and iron. Microscopic analysis revealed a more heterogeneous microstructure in the experimental pate due to the plant ingredients. This research demonstrates the potential of developing a healthier turkey meat pate using plant-based ingredients, catering to the growing demand for healthier food options. [ABSTRACT FROM AUTHOR]

The aim of this study was to assess the antioxidant and inhibiting (ACE-I, DPP IV, and alpha-glucosidase) potential of canned meat featuring reduced sodium nitrate content (50 mg/kg) and fortified with freeze-dried currant leaf extract. Research indicates that employing a lyophilizate dose of 150 mg/kg yields optimal benefits in terms of the antioxidant activity of the meat product. Additionally, three highly promising sequences for canned meat were identified via analysis in the BIOPEP database. These sequences are RPPPPPPPPAD, exhibiting DPP-IV inhibiting activity; ARPPPGPPPLGPPPPGP, demonstrating ACE-I inhibiting activity; and PPGPPPPP, displaying alpha-glucosidase inhibiting activity. Using bioinformatics tools, molecular docking was performed by pairing the selected peptides with protein receptors 2QT9, 1O86, and 5NN8, respectively (PDB ID). The examination of the potential of these selected sequences to manifest specific biological activities toward enzymes was based on the free energy value (∆Gbinding). This knowledge can be harnessed for designing functional foods, thereby contributing to the safeguarding of consumer health. [ABSTRACT FROM AUTHOR]

Sodium nitrite is a multifunctional additive commonly used in the meat industry. However, this compound has carcinogenic potential, and its use should be limited. Therefore, in this study the possibility of reducing the amount of sodium(III) nitrite added to canned meat from 100 to 50 mg/kg, while enriching it with freeze-dried blackcurrant leaf extract, was analyzed. The possibility of fortification of canned meat with blackcurrant leaf extract was confirmed. It contained significant amounts of phenolic acids and flavonoid derivatives. These compounds contributed to their antioxidant activity and their ability to inhibit the growth of selected Gram-positive bacteria. In addition, it was observed that among the three different tested doses (50, 100, and 150 mg/kg) of the blackcurrant leaf extract, the addition of the highest dose allowed the preservation of the antioxidant properties of canned meat during 180 days of storage (4 °C). At the end of the storage period, this variant was characterized by antiradical activity against ABTS (at the level of 4.04 mgTrolox/mL) and the highest reducing capacity. The addition of 150 mg/kg of blackcurrant leaf extract caused a reduction in oxidative transformations of fat in meat products during the entire storage period, reaching a level of TBARS almost two times less than in the control sample. In addition, these products were generally characterized by stability (or slight fluctuations) of color parameters and good microbiological quality and did not contain N-nitrosamines. [ABSTRACT FROM AUTHOR]

Fraud among different meats became great issue concerns of economical and hygienic aspects. Canned meat products are widely adulterated for economically motivated. The objective of the current study was to test a variety of canned meat products sold on the Iraq/Basrah commercial market to assure the authenticity of meat products for quality and safety purposes. Twenty seven canned meat samples were purchased from supermarkets. They were targeting cattle, sheep, goat, horse, donkey, and chicken for the possibility of a species mixture. DNA was extracted from each sample in triplicate and tested using DNA-based method. Samples analysed in the current study were found to be mislabeled. Meat species (chicken and beef) were detected in the samples collected from supermarkets that are not declared in their labels. Overall, the mislabeling identified in the current study either due to mixing of cheaper meat species into more expensive or mixing of meat species during processing due to cross-contamination, unintentionally. [ABSTRACT FROM AUTHOR]

Meat is a highly nutritious food but there is a lot of significant evidence of negative health outcomes related to its excessive consumption, especially for processed one. Among the variety of emerging contaminants of concern for human health, a key role is played by poly- and per-fluoroalkyl substances (PFASs), which show adverse effects in humans who are exposed to them through diet. In the present study, for the first time, 70 paired batches of pre-cooked and canned bovine meat were analysed by Liquid Chromatography coupled to High Resolution Mass Spectrometry to evaluate the presence and concentration of 18 PFASs. These data were used to assess Italian consumers' health risks by performing the PFAS intake evaluation. PFBA and PFOS were detected in the precooked and canned meat samples, with PFBA mean concentration of 0.22 ± 0.36 ng g−1, and

The article presents the results of studies of changes in the microstructure of the meat system as a whole and its protein component during freezing, subsequent defrosting, and storage of canned meat. Microstructural analysis of the prototypes showed the presence of several types of destruction of muscle fibers, loosening of collagen fiber bundles, and the formation of multiple cavities due to the action of ice crystals. The main components of sterilized canned meat had new characteristics after thawing, such as decreased transverse striations of muscle tissue fibers, loosening of myofibrils, changes in the size and shape of sarcomeres, violation of sarcolemma integrity, and multiple fiber fragmentation with the formation of a fine-grained protein mass. Freezing did not lead to a decrease in the content of the high-molecular-weight protein fraction of the nitrogen system, the ratio of the peptide fraction content to the residual nitrogen remained equal to 5.2. However, the ratio of non-protein nitrogen to total nitrogen decreased by 1.8 times due to the destruction of low-molecular-weight nitrogen under the action of ice crystals. The dynamics of the eh values of control and experimental canned food samples during storage indicated the loss of oxidative stability of the protein system of the samples subjected to freezing. Based on the results, we would like to recommend that logistic organizations sort and confirm canned meat safety and quality requirements after thawing in the case of unforeseen circumstances.

The article presents the results of studies of changes in the microstructure of the meat system as a whole and its protein component during freezing, subsequent defrosting, and storage of canned meat. Microstructural analysis of the prototypes showed the presence of several types of destruction of muscle fibers, loosening of collagen fiber bundles, and the formation of multiple cavities due to the action of ice crystals. The main components of sterilized canned meat had new characteristics after thawing, such as decreased transverse striations of muscle tissue fibers, loosening of myofibrils, changes in the size and shape of sarcomeres, violation of sarcolemma integrity, and multiple fiber fragmentation with the formation of a fine-grained protein mass. Freezing did not lead to a decrease in the content of the high-molecular-weight protein fraction of the nitrogen system, the ratio of the peptide fraction content to the residual nitrogen remained equal to 5.2. However, the ratio of non-protein nitrogen to total nitrogen decreased by 1.8 times due to the destruction of lowmolecular-weight nitrogen under the action of ice crystals. The dynamics of the eh values of control and experimental canned food samples during storage indicated the loss of oxidative stability of the protein system of the samples subjected to freezing. Based on the results, we would like to recommend that logistic organizations sort and confirm canned meat safety and quality requirements after thawing in the case of unforeseen circumstances. [ABSTRACT FROM AUTHOR]

The study included measuring the concentration of heavy elements (lead, copper, cadmium) in some locally produced and imported foodstuffs available in the local markets in Baghdad, which included oil, rice, tea, sugar, tomato paste, noodles, tobacco, canned meat, salt and chewing gum. The elements were measured using a flame optical absorption spectrometer device. The results showed that the sugar, rice, salt, noodles, gums and canned meat samples were free from the presence of heavy elements, there was a significant differences in the amount of lead and cadmium in the Turkish zir oil sample was (0.08 ± 0.005) and (0.012± 0.0005) ppm, respectively. The results also showed amount of copper and cadmium in the Turkish origin Afia oil was (0.10 ± 0.005) ppm and (0.019 ± 0.0005) ppm, respectively and there was amount of copper in Canadian canola oil, ( 0.05 ± 0.0005) ppm. But all results are within acceptable limits. The results showed significant differences at the level of (p> 0.05) in the amount of lead present in tomato paste samples of Altunsa Turkish origin was (6.4 ± 0.57) ppm and the presence of lead in the Kdd tomato paste sample of Kuwaiti origin amounted to (6.00 ± 0.00) ppm and these Higher than the permissible percentages. [ABSTRACT FROM AUTHOR]

This work aimed to examine the influence of the storage period on the content of toxic elements (As, Cd, Hg, and Pb) in five types of canned meat products regularly used in the Serbian Armed Forces. Cans of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), produced according to military standards and stored under regular conditions, were analyzed. Meat products were packed in tin cans made according to special requirements in terms of tin and varnish application and stored for up to 6 years. The content of toxic elements varied depending on the analyzed product. The highest average content of arsenic was in BG (10.00 μg/kg), cadmium in LP (35.91 μg/kg), and mercury and lead in PR (15.04 and 8.00 μg/kg, respectively). The average concentrations of As, Cd, Hg, and Pb in all types of canned meat products were significantly lower than the maximum permitted levels in food currently in force by local and EU legislation. The storage period did not significantly affect the level of toxic elements, although higher concentrations were found in samples stored for more than 2 years. Examination of raw materials, spices, and additives showed that the highest Cd and Pb concentrations, which can affect the total level of these elements in meat products, were found in red ground pepper (Cd above 150 μg/kg) and dish supplement (Pb of 250 μg/kg). The assessment of the weekly intake of toxic elements through canned meat showed that it is significantly lower than the values that affect adversely to human health, as determined by the FAO/WHO and EFSA. However, as there is a constant possibility of contamination of raw materials and food additives, primarily due to environmental pollution, it is recommended to monitor the content of heavy metals in food permanently and assess their risk to human health. [ABSTRACT FROM AUTHOR]

Phthalates (esters of phthalic acid) are widely used as plasticizers in polymer materials production and it has resulted in substantial contamination with phthalates as they occur in environmental objects, food products, drinking waters, and human biological media. Toxic effects produced by phthalates lead to functional disorders in the endocrine system and synthesis of insulin, phthalates have reproductive toxicity, they cause allergenic reactions and bronchial asthma in children as well as some other diseases. Food products are a primary source of influences exerted by phthalates on population health, first of all, children. To assess risks related to adverse effects by phthalates on children, it is necessary to obtain data on concentrations of these substances in food products aimed for children nutrition. In order to work out a highly sensitive and selective technique for determining phthalates in children nutrition, the authors performed an overview of scientific and technical literature that focused on techniques for determining phthalates in products for infant nutrition (milk mixtures, milk cereals, and canned meat). It was detected that gas and liquid chromatography together with mass spectrometry were widely applied to analyze phthalates in children nutrition; several techniques were applied for samples preparations to exert direct influence on measurements sensitivity and precision. It is still vital to determine how to efficiently extract phthalates with conventional and up-to-date extraction techniques and how to purify them from complicated food matrixes, first of all, milk and vegetable fats that can be found in products aimed for children nutrition. There is a still a problem related to secondary contamination of samples with phthalates due to their occurrence in the air inside laboratories, reagents, solvents, etc., and it needs to be solved. Basing on the analysis of all the reviewed data, we can conclude that it is necessary to work out highly sensitive, selective, and highly precise techniques for determining phthalates in products aimed for children nutrition with new methodical tools for samples preparation taking into account a matrix effect which is specific for certain products as well as risks related to secondary contamination of samples in the process of their preparation and analysis.

The current study aimed to ensure the chemical and microbiological quality of imported canned meat. Random samples of canned beef, canned beef luncheon and corned beef are imported from different countries were collected from the local market in Fayoum Governorate. Chemical composition (moisture, protein, fat, ash content, carbohydrate and energy value), Quality indices (pH, Total volatile basic nitrogen and Thiobarbituric acid) and Microbiological quality (Aerobic plate counts, Staphylococcus aureus, Thermophilic bacteria and Clostridia count) have been estimated. The moisture content was not in conformity with the Egyptian Organization for standardization (E.O.S 1563/2005) in 50% of the samples, as well as the protein content of all samples not in conformity with the (EOS, 1563/2005). While the only fat content in which all samples were in accordance with the (EOS, 1563/2005). Also, T.V.B.N and T.B.A values for all trademark’s samples passed into the allowance limits. Microbiological analysis revealed the presence of Staphylococcus aureus and Clostridia count in 50 and 37.5 % respectively of trademarks samples. [ABSTRACT FROM AUTHOR]

Adulteration of meat products became a matter of great concerns of religious, economical, legal and hygienic aspects. Canned meat is one of the most favorable in a lot of countries, which makes it prone to adulteration. The objective of the current study was to identify pork in canned meat for the presence of adulteration in commercial market of Basrah city/Iraq. Thirty canned meat were collected from commercial market. The possibility of a species mixture was tested with polymerase chain reaction (PCR), targeting pork (290bp). Analysis of canned meat revealed negativity results of all samples to pork meat. In conclusion, samples analysed in the current study showed that there was no adulteration by mixing pork meat in canned meat products due to absent production of pork flesh for religion and hygienic aspects. Beef and mutton flesh might be replaced in chicken, horse, and donkey flesh for economic reason. [ABSTRACT FROM AUTHOR]

The effect of ginger rhizome, in comparison with sodium ascorbate and butylated hydroxytoluene, and storage time at 5℃ on the quality of pasteurized canned meat was studied. Ginger rhizome was as effective as sodium ascorbate in inhibiting lipid oxidation. The canned meat with ginger rhizome was characterized by a lighter color and a lower contribution of redness than the remaining products. It was also characterized by the lowest hardness, springiness, and chewiness. In a sensory evaluation, meat with ginger rhizome was evaluated as juicier and softer than the remaining meat products. The results of this study indicate that ginger rhizome could be used in the place of synthetic antioxidants in pasteurized canned meat. [ABSTRACT FROM AUTHOR]

This study presents an analysis of consumer preferences for a new food product: Tinned Chianina meat. Respondents (N = 249) participated in a sensory test, where they were also asked to declare their willingness to pay (WTP) for the tasted product. The WTP data were collected after the sensory test by means of the contingent valuation method using a payment card elicitation format. Data were analysed with Cragg’s double-hurdle model to understand which factors influenced market participation (WTP > 0) and then the variables that influenced the declared WTP. According to our results, sensory perception played a key role in explaining both participation in the market and the magnitude of the expressed WTP. Moreover, we found that the sensory aspects have a different effect on the decision to participate in the market and on the magnitude of the expressed WTP. Smell and flavour are the most important in determining the probability of entering the market, while texture has the greatest impact on the declared WTP.

Meat market operators are required to comply with food safety laws. And state control should be risk-oriented and carried out at all stages of the production and circulation of meat products and risks should be identified. The content of toxic elements should be strictly regulated in foodstuffs to ensure the release of safe products to consumers as a result of monitoring the implementation of permanent GMP/GHP and HACCP-based procedures. The introduction of the HACCP system allows market operators to ensure compliance with technological requirements for the production of canned meat, packaging, packaging that affects their safety, ensure the production of safe products of good quality through systematic control at all stages of production and storage. It should be noted that during the production of canned meat, the composition of ingredients, packaging, packaging for the content of hazardous substances such as toxic elements must be monitored. To ensure the safety of beef meat cans, the hygienic requirements for their production and handling, as well as the technological instructions for the safety and quality of beef, auxiliary components and ingredients, must be adhered to. Due to the contamination of foodstuffs with toxic substances it is necessary to establish their biological value and suitability for use by consumers in order to prevent food poisoning. The pressing question now is regarding the assessment and correlation of the toxicity parameters of various hazardous substances for the Tetrahymena pyriformis biological test object. Studies have found that the content of toxic elements of Plumbum, Cadmium, Arsenic, Hydrargium, Kuprum, Zinc, Tin did not exceed the normative parameters in the samples of canned meat from beef producers number 1 - 6, and producers number 7 - 10 noted their excess. The highest content of toxic elements was observed in the following manufacturers: in No. 7 - the content of Plumbum 2.78 times (Р < 0.001), Zinc - 2.44 times, Arsenic - 1.70 times (Р < 0.001), Cadmium - in 1.60 times (Р < 0.001), Kuprum - 1.23 times (Р < 0.001); in No. 8 - Arsenic content - 4.0 times (Р < 0.001), Hydrargium - 3.33 times (Р < 0.001), Plumbum - 2.92 times (p < 0.001),), Zinc - 2, 89 times (Р < 0.001), Cadmium - 2.60 times (Р < 0.001), Kuprum - 1.74 times (Р < 0.001); compared to control indicators, and Tin - 1.02 times compared to regulatory metric; in No. 9 - Cadmium 2.40 times (Р < 0.001); in No. 10 - Zinc 2.86 times (Р < 0.001) Plumbum - 2.24 times (Р < 0.001), Arsenic - 2.20 times (Р < 0.001), Kuprum - 1.21 times (Р < 0.01) compared to controls, and Tin content 1.09 times the norm. Therefore, canned beef canned meat at Nos. 7 - 10 are not scrapped and are not released. When determining the biological value of beef canned meat using the Tetrahymena pyriformis test object, it was found that canned meat of beef producers 7 - 10 had the lowest relative biological value of 66.13 to 68.09%, and also manufacturers No. 1 and No. 3, respectively, 78.69 and 78.38%. [ABSTRACT FROM AUTHOR]

NMAOAM content of beef canned meat № 1-7, 9, 10 a􀅌er produc􀆟on and storage for one and two years corresponded to the norma􀆟ve indexes of 1.1x102 CFU/g. And the producer of canned meat under No. 8 "Beef stewed with the highest grade"-the content of NMAOAM was somewhat not significantly increased according to the norma􀆟ve indicator by 1.27 􀆟mes, and also to the producer under No. 6 (control) - by 14.0 􀆟mes (P < 0,001) for storage for 1 and 2 years - the content of NMAOAM was slightly increased, respec􀆟vely - (1.47 ± 0.22) x102 (P < 0,001) and (1.51 ± 0.35) x102 CFU/g (P < 0,001), respec􀆟vely. Spore-forming mesophilic aerobic and op􀆟onal anaerobic microorganisms of B. sub􀆟lis group found 1 CFU/g in a sample of canned meat No.7. The preserva􀆟on of canned meat with beef during the year was characterized by an increase in the content of spore-forming mesophilic aerobic and faculta􀆟ve anaerobic microorganisms of B. sub􀆟lis group in the canned meat sample №7 - 3 ± 1 CFU/g (P < 0,01) and for 2 years - 6 ± 1 CFU/g (P < 0,001), which did not exceed the standard (11 CFU/g). In samples of No. 2, 3, 9 - 2 ± 1 colonies of molds were found during the storage of one year, which is 2.0 􀆟mes (P < 0,001) -detected S. aureus. Meat preserves for 2 years also saw an increase in molds in specimens No. 2, 3 and 9 respec􀆟vely - 5 ± 1(P < 0,01), 4 ± 1 (P < 0,05), 6 ± 1 (P < 0,001) colonies. According to microbiological indicators of industrial sterility, canned meat did not meet the standards of DSTU 4450, namely in the samples of Nos. 2, 3, 8, 9 -colonies of molds were found and S. aureus. By checking the temperature of canned meat in samples 2, 3, 7, 9 it was found a viola􀆟on of the temperature regime - the temperature in the summer was 35 ± 3 °C, the rela􀆟ve humidity was 84 ± 5%. An advanced method of establishing the criterion of technological process hygiene in the produc􀆟on of beef canned meat for determining thermophilic microflora has been developed: n = 5, c = 3; m = 50 CFU/g; M = 200 CFU/g. [ABSTRACT FROM AUTHOR]

The main objective of this study was to assess the environmental impact of two ready-to-eat canned meat products through Life Cycle Assessment (LCA). The analysis of both products, pork lean and meatballs with peas, was performed under a cradle-to-grave approach and 5 stages of their life cycle were included: meat production, food processing, distribution, use and final disposal. The stages with the greatest environmental impact were meat production and food processing for both products. Both stages have a similar degree of contribution throughout the product life cycle. Within the food processing stage, canning and sterilization were the processes with higher impact. Three scenarios employing different canning material were evaluated. The results have shown that the replacement of tin by recycled aluminum can significantly reduce the impact of the products, reaching 94% in some impact categories. Although the type of canning material is a key aspect of the environmental impact, the efficiency of the containers (relationship between the amount of material and the amount of canned food) also shows an important influence on the impact of this process. The impacts of sterilization are mainly due to the consumption of steam and electricity and it is a phase with great possibilities for technological improvement, among which the reuse of the water used in the process could be considered. [ABSTRACT FROM AUTHOR]

The current work was planned to evaluate some locally manufactured canned meat products retailed for sale in Alexandria Province microbiologically beside molecular detection of toxins produced by Clostridium perfringens isolated from the examined samples. To achieve this goal, a total of 100 canned meat samples were randomly collected from different shops and supermarkets. The collected samples were examined bacteriologically at the laboratory of Food Hygiene Department, Faculty of Veterinary Medicine, Alexandria University for determination of aerobic plate count and anaerobic plate count as well as isolation and identification of Cl. perfringens. The obtained results clarified that aerobic plat count was ranged from 3×103 to 15×104 with a mean value of 2.8×106 ± 0.29×104 while the anaerobic plate count was ranged from 3×10 to 11×102 with a mean value of 2.57 ×102 ± 0.16 ×102. Also, it was noticed that 27 and 20% of the examined samples failed to comply with Egyptian Standard Specification of canned meat No. 3491 (2005), for aerobic and anaerobic plate counts, respectively. In addition, the presence of Cl. perfringens was confirmed by neutralization and dermonecrotic tests. Finally, PCR assay was employed for determination of the type of toxins produced by Cl. perfringens. [ABSTRACT FROM AUTHOR]

In the present study the levels of lead and cadmium are reported in canned meat products collected from Eastern Province of Saudi Arabia. Both metals were measured by graphite furnace atomic absorption spectrometry (GFAAS). Mean concentrations of Cd in different varieties of meat analyzed varied between 3.5 and 5.46 µg/kg for beef; 3.8 to 5.8 µg/kg for chicken; 4.17 to 7.6 µg/kg for mutton; 5.8 to 21.4 µ/kg for tuna; 14.9 to 23.96 µg/kg for sardine and 15.4 to 18.2 µg/kg for salmon. The mean concentrations of lead in analyzed brands of meat varied from 29.72 to 84.86 µg/kg for beef; 30.92 to 58.30 µg/kg for chicken; 36.95 to 78.62 µg/kg for mutton; 15.86 to 19.64 µg/kg for tuna; 18.04 to 33.02 µg/kg for sardine and 23.60 to 37.30 µg/kg for salmon. Statistically significant differences were found for the lead and cadmium contents between the red meat and fish groups. Provisional allowed weekly intakes (AWI) were calculated for both metals. The daily intakes of lead from consumption of any of the canned meat brands studied ranged between 0.0316 to 0.1697 µg/kg bw/week, whereas for cadmium it ranges between 0.008 to 0.048 µg/kg bw/week. [ABSTRACT FROM AUTHOR]

Possible contamination by Staphylococcus aureus of the production environment and of the meat of a canned meat production factory was analysed. A total of 108 samples were taken from nine critical control points, 13 of them were positive for S. aureus. None of the isolates produced enterotoxins. To determine how much time can elapse between can seaming and sterilisation in the autoclave without any risk of enterotoxin production by S. aureus, the growth and enterotoxin production of three enterotoxin A producing strains of S. aureus (one ATCC strain and two field strains) in canned meat before sterilisation was investigated at three different temperatures (37, 20 and 10 °C). Two types of meat were used, one with and one without sodium nitrite. In the canned products, the spiked bacteria spread throughout the meat and reached high levels. Enterotoxin production was shown to start 10 hours after incubation at 37 °C and after 48 h after incubation at 20 °C; the production of enterotoxin was always detected in the transition between the exponential and the stationary growth phase. At 10 °C, the enterotoxin was never detected. The statistical analysis of the data showed that the difference between the two different types of meat was not statistically significant (p value > 0.05). Since it is well known that following heat treatment, staphylococcal enterotoxins, although still active (in in vivo assays), can be undetectable (loss of serological recognition) depending on the food matrix and pH, it is quite difficult to foresee the impact of heat treatment on enterotoxin activity. Therefore, although the bacteria are eliminated, the toxins may remain and cause food poisoning. The significance of the results of this study towards implementing good manufacturing practices and hazard analysis critical control points in a canned meat factory are discussed with reference to the management of pre-retorting steps after seaming.

This study investigated the potential use of atmospheric pressure plasma (APP) treatment as a curing process for canned ground ham. APP treatment for 60 min while mixing increased the nitrite content in the meat batters from 0.64 to 60.50 mg kg −1 while the pH and the total content of aerobic bacteria in the meat batters were unchanged. The canned ground hams cured by the APP treatment for 30 min displayed no difference in their physicochemical qualities, such as nitrosyl hemochrome, color, residual nitrite, texture, lipid oxidation, and protein oxidation, compared with those of canned ground hams cured with sodium nitrite or celery powder at 42 mg kg −1 of nitrite. The canned ground hams cured by the APP treatment received a higher score in taste and overall acceptability than those cured with sodium nitrite. Canned ground ham can be cured by the APP treatment without nitrite additives. [ABSTRACT FROM AUTHOR]

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O objetivo, neste trabalho, foi avaliarem-se três formulações de carne de jacaré-do-papo-amarelo (Caiman latirostris) em conserva: em óleo comestível, em salmoura com cebola e em salmoura temperada. Após o abate, foram separados cortes (seis pares de membros, uma cauda, duas costelas e dois lombos) para a fabricação das conservas. Antes do processamento industrial, realizou-se a análise de ácidos graxos da carne in natura através de cromatografia gasosa. Após o processo de enlatamento, procedeu-se o teste de esterilidade comercial para alimentos de baixa acidez para as conservas elaboradas, para então avaliar a aceitação sensorial das três formulações, utilizando escala hedônica estruturada de nove pontos. Foram avaliadas a aparência e a impressão global. Foram analisados também o teor de cloreto de sódio, o pH e a composição centesimal (umidade, resíduo mineral fixo, proteínas e lipídeos) das conservas. Os ácidos graxos saturados, monoinsaturados e poliinsaturados corresponderam, respectivamente, a 28,5; 42,5 e 29,0% do total de ácidos graxos da carne in natura. As conservas, com ausência de vazamento ou estufamento no teste de esterilidade, foram liberadas para análise sensorial. Em relação à aparência, observou-se que as três amostras diferiram significativamente entre si, sendo a conserva em cebola a menos aceita, seguida da conserva temperada e em óleo, que foi a mais aceita. Em relação à impressão global, a conserva em óleo também foi a mais aceita. O teor de cloreto de sódio variou de 0,5 a 1,2%, sendo mais elevado nas conservas em salmoura. A carne de jacaré-do-papo-amarelo em conserva apresentou um pH médio de 5,0, umidade de 76,0%, resíduo mineral fixo de 1,3%, concentração de proteínas de 12,4% e teor de lipídeos totais de 5,5%. A conserva em óleo apresentou um teor de lipídeos mais elevado (12,8%). De acordo com os resultados, pode-se concluir que a comercialização de carne de jacaré-do-papo-amarelo em conserva é viável, permitindo o melhor aproveitamento da carne após o abate, com aumento do seu valor agregado e uma boa aceitação sensorial do produto.This research focused on the evaluation of three broad-snouted caiman (Caiman latirostris) canned meat formulas: one in edible oil, another in salt with onions, and the third one in seasoned salt. Some cuts (six pairs of members, one tail, two ribs and two loins) were separated after slaughter to produce the canned meat. Gas chromatographic analysis of the fatty acids in the non-processed meat was conducted before industrial processing. After the canning process, a commercial sterility test for low acidity food was conducted for the canned meat samples. Subsequently, the three formulations were tested for sensory acceptance by a 9-point hedonic scale with respect to their appearance and global impression. The sodium chloride content, pH and percent composition (moisture, fixed mineral residue, proteins and lipids contents) of the canned meat samples were determined. The saturated, monounsaturated and polyunsaturated fatty acids values were, respectively, 28.5; 42.5 and 29.0% of the total fatty acids in the non-processed meat. The canned meat samples were released after verifying that there were no leaking or blown cans in the sterility test. The three samples were significantly different in respect to appearance. The results showed the following order, from the least to the most acceptable sample: salt with onions, seasoned salt and edible oil. As for the global impression, the formulation in edible oil was also the most acceptable. The sodium chloride content was in the range of 0.5 to 1.2%, where the highest value was found for the samples in salt. The canned meat samples had an average pH of 5.0, 76.0% moisture content and 1.3% of fixed mineral residue, a protein concentration of 12.4% and a total lipid content of 5.5%. The sample in edible oil showed a higher concentration of lipids (12.8%). One can conclude from these results that it is possible to commercialize canned broad-snouted caiman meat, which allows a better use of the meat after the slaughter. There were also an increase in the value added and a good sensory acceptance of the product.

The region of the Midwest of Santa Catarina deserves highlight in swine production by the large installed cold stores. The Italian immigration also brought to this region small industries in order to add value and produce meat products, such as salami. Small industrializers cold stores located in the region of Alto Vale do Rio do Peixe do not have their own laboratories to monitor neither the quality of the raw materials used in the manufacture of salami nor of the product to be sent to the consumer; because of that, the samples are sent to third laboratories where the product is evaluated, proving its quality and the compliance with legal requirements. In this context, the aim of this study was to evaluate the microbiological quality of salamis produced by three companies of the region of Alto Vale do Rio do Peixe, as well as determining the levels of nitrites and compare them to the values established by the current Legislation in the Country. The analyses were performed between August and September 2016 using official methodology determined by the Ministry of Agriculture, Livestock and Supply (MAPA). It was concluded that all the samples met the microbiological standards required by the Legislation. The results for nitrite analysis show that 100% of the samples of the three brands analyzed contained nitrite levels within the current Legislation, ie below 150 mg/kg, what proves that the salami production in small agro-industries in this region of the State of Santa Catarina is in safe condition for consumption. [ABSTRACT FROM AUTHOR]

Detection of species adulteration in meat products is important for consumer protection and food labeling law application. The threat and risk of food adulteration and mislabeling have become a large concern and challenge for the food control authorities and consumers. In this study 10 samples of Luncheon (beef) and 10 samples of Corned beef were collected from the local markets in Kafrelsheikh Governorate and examined for mislabeling detection by means of multiplex PCR. Results showed that 8 of the 10 samples Luncheon and all the 10 samples Corned beef were adulterated with goat's meat, while one sample of Luncheon was adulterated with equine meat, which were not in compliance with the label on the examined product. So, a strict national program by the concerned authority is required to protect consumers and prevent adulteration of food stuff. [ABSTRACT FROM AUTHOR]

The study aimed to detect traces of horse and rat DNA from meat samples declared as pork, beef and poultry meat being sold in the markets of Nueva Ecija, Philippines. Thirty locally-produced and imported canned and processed meat products were bought from various markets. DNAs were extracted using tissue extraction protocol. The quality and quantity of the extracted DNAs were preliminary evaluated by targeting beta-actin gene through PCR and by nanospectrophotometer, respectively. PCR detection of horse and rat DNA was evaluated using specific primers targeting cyt b gene with an expected amplicon size of 439 and 603 bp, respectively. Results showed no band in 100% of the samples after gel electrophoresis which means that all meat products were tested negative for both horse and rat DNA. This suggests that horse and rat meat were absent in the meat products tested. [ABSTRACT FROM AUTHOR]

Several studies have shown that canned meat products may be contaminated with fungal elements, bacteria and even heavy metals which may occur during the transportation, storage and handling processes. We conducted this study to determine the fungal, microbial and heavy metal contents of canned meats in Saudi Arabia. Of the 13 canned meat samples studied, Aspergillus and Penicillium were found in more than 70% of the total samples. Sequences of Penicillium species isolated from meat samples generated a phylogenetic tree which shows that the studied isolates were clustered in four groups. No bacterial contamination was noted in all of the samples. Nine of the 13 samples had iron concentrations above the permissible limit. All samples had zinc and copper levels below the maximum permissible limit. Four samples had cadmium levels above the maximum permissible level. All samples had levels of lead above the maximum permissible levels. These results indicate that fungal elements and higher levels of heavy metals such as lead and cadmium can be found in canned meat products. This may pose as a real danger to consumers, since canned meat products are readily accessible and convenient in Saudi Arabia. [ABSTRACT FROM AUTHOR]

Abstract: The aim of this study is to investigate the migration of heavy metals in meat can under different parameters (varnish, storage time, storage temperature, storage humidity and varnish width and porosity). The physicochemical and organoleptic properties of the meat can have been analyzed. The metal content (Cd, Pb, Cu, Fe, Zn and Sn) were determined by flame and graphite furnace atomic absorption spectrometry after microwave digestion. The organoleptic and physicochemical properties of the samples have not modified significantly during the experiments. The metals migration is not influenced significantly by the varnish type. The highest level of metals in food products was observed at 4 and 50 °C. The porosity influenced significantly (p < 0.05) the migration of metals while the varnish width influence is not a significant one. The migration modeling using 3rd grade polynomial model achieved models with high coefficients of regression (greater than 0.9858). [Copyright &y& Elsevier]

The aim of this study was to evaluate the packaging and processing parameters that produce sulphide black in corned beef. Twenty experimental batches were prepared, and in order to evaluate the effect of the packaging manufacturing process, variations were introduced in the tin layer, in the cure of lacquer applied inside and in the presence or absence of superficial scratches in the lacquer. Processing parameters, such as sterilising time and temperature as well as filling temperatures, were evaluated. The visual evaluation carried out to check the occurrence of black spots and the statistical analysis of variance with 95% confidence interval showed that the lids that were produced with a greater total tin layer (5.6 g m−2), with normal cure (200 °C) and without scratches had a lower occurrence of the problem. The analyses also showed that the use of filling temperatures lower than 40 °C decreased the presence of black spots. [ABSTRACT FROM AUTHOR]