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Copyright of Meat Technology is the property of Institute of Meat Hygiene & Technology 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.)

The objective of this study was to investigate the impact of modified atmosphere packaging (MAP1: 80% O2 + 20% CO2 and MAP2: 90% CO2 + 10% N2) on selected chemical and sensory attributes of common carp (Cyprinus carpio) steaks stored at 3 ± 0.5 °C, and to establish the shelf life of the products. Samples were assessed on days 1, 3, 5, 7, 9, 11, 13, 15 and 17. Carp steaks stored in a CO2-enriched atmosphere exhibited lower pH values throughout the entire storage period than steaks in the other atmospheres. The increase in TVB-N values followed this order: MAP2 < control < MAP1. From day 9 of storage, FFA contents were significantly higher (p < 0.01) in MAP2 fish compared to control and MAP1 fish. The presence of oxygen (in MAP1 and control fish) led to an elevation in total volatile basic nitrogen (TVB-N) compared to fish packaged in the absence of oxygen. Based primarily on sensory, but also chemical parameters, it was determined that carp steaks packaged in modified atmosphere with 80% O2 + 20% CO2 remained acceptable for up to 15 days of storage, whereas carp steaks packaged under 90% CO2 + 10% N2, as well as carp steaks stored on flaked ice in air, remained unchanged until the end of the study (17 days). [ABSTRACT FROM AUTHOR]

Copyright of Meat Technology is the property of Institute of Meat Hygiene & Technology 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 rate fish based on a number of parameters, the most important of which are the consumption safety, nutritional characteristics, taste, smell, color, texture, convenience for culinary processing and preservation. The shelf-life of fresh chilled fish can be extended by vacuum or modified atmosphere packaging. During the past decade, mixtures of gases with high concentrations of carbon dioxide and nitrogen have attracted the attention of researchers, who have been investigating packaging of fish. The aim of this research was to monitor changes of selected sensory parameters of common carp (Cyprinus carpio) steaks packaged in modified atmosphere and vacuum during storage at 3±0.5℃ and to determine the shelf-life of the products. Sensory evaluation was conducted on 1, 4, 7, 9, 12 and 15 days of storage. Different gas mixtures as well as vacuum packaging did not significantly affect the changes in color and meat texture of carp steaks, and they remained characteristic until the end of the experiment. The freshness and acceptability of fish was most influenced by the average ratings of odor. The shelf-life of carp steaks packaged in the gas mixture consisting of 60% CO2 and 40% N2 (MAP1) was 12 days, while samples packaged in a mixture of gases with 40% CO2 and 60% N2 (MAP2) were acceptable for 9 days. The shelf-life of carp steaks packaged in vacuum was 7 days. The gas mixture consisting of 60% CO2 and 40% N2 proved to be the most suitable for packaging fresh carp steaks regarding the selected sensory characteristics of odor, meat texture, meat color and overall acceptability. [ABSTRACT FROM AUTHOR]

The paper presents the results of testing the influence of different gas mixtures on the shelf life of different beef round primal cuts. A total of five gas mixtures were used, and the change in microbiological status (total number of bacteria, Escherichia coli, Salmonella spp., Listeria monocytogenes, Proteus spp., sulphite-reducing clostridia), change in pH and sensory characteristics of the meat were monitored. The results of this study showed that beef packaged in a gas mixture consisting of 70% O2 and 30% CO2 was the most acceptable in terms of sensory characteristics and microbiological status. [ABSTRACT FROM AUTHOR]

The aim of this research was to determine the influence of horse feed on selected nutritionally important components of mare's milk with a focus on fat content: total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), stearic fatty acid, n-3 PUFA, n-6 PUFA, linoleic (LA) and α-linolenic (ALA) fatty acids. Also, the chemical parameters of the fatty acid composition of feed for horses (briquettes and meadow hay) were examined. Research results showed that complete feed contains a higher crude protein and fat content than hay. In addition, there was a difference in the composition of fatty acids in the milk of mares fed meadow hay compared to briquettes. Accordingly, the diet of mares has an influence on the chemical and fatty acid composition of milk, but it is not the only factor that has an influence. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the sensory and chemical characteristics of dry fermented sausages produced according to two recipes (group I and group II), which differed in the amount of pork meat and solid fat tissue, while the amount of other ingredients, and the technological process were the same. The obtained results showed higher scores in taste, consistency, salinity, and seasoning for group I dry fermented sausages. Chemical results show higher protein content in group I (35.57%) than in group II, which had 30.70%. The collagen content in meat proteins was higher in group II compared to group I (5.53% and 4.52%, respectively). The average moisture content in both sausage groups was less than 35%. The chloride content in sausages was 5.15% (group I) and 4.42% (group II). The fat content in group II was higher than in group I (33.70% and 21.50%, respectively). The results of this study indicate that different quantities of pork meat and solid fat tissue can influence the sensory and chemical properties of dry fermented sausages. [ABSTRACT FROM AUTHOR]

In this study, levels of benzo(a)pyrene and sum of PAH4 compounds (benzo(a)pyrene benzo(a)anthracene, chrysene and benzo(b)fluoranthene) in four types of dry fermented sausages (n=126) collected from market in Belgrade, Serbia, were analysed. The levels of benzo(a)pyrene and PAH4 compounds ranged < 0.2-0.6 μg/kg and < 0.2-2.7 μg/kg, respectively. The levels of benzo[a]pyrene and sum of PAH4 in all samples were < 2 μg/kg and < 12 μg/kg, respectively, which is the MRL in smoked meat and smoked meat products regulated both by Serbian and EU legislation. PC analysis showed that kulen and sremska sausage have a higher capacity for absorption of the analysed compounds during the process of meat smoking than do the other investigated sausages. [ABSTRACT FROM AUTHOR]

Excessive salt/sodium intake is recognized as a main cause of essential hypertension and it is linked to several health disorders. The World Health Organization (WHO) made a recommendation to Member States to reduce population salt intake by 30%, as part of the nine global targets to reduce premature mortality from non-communicable diseases by 25% by 2025. WHO recommends that adults consume less than 5 g of salt per day (less than 2000 mg sodium). WHO adopted key broad strategies for salt reduction: (1) government policies -- including appropriate fiscal policies and regulation to ensure food manufacturers and retailers produce healthier foods or make healthy products available and affordable; (2) working with the private sector to improve the availability and accessibility of low-salt products; (3) consumer awareness and empowerment of populations through social marketing and mobilization to raise awareness of the need to reduce salt intake consumption; (4) creating an enabling environment for salt reduction through local policy interventions and the promotion of "healthy food" settings such as schools, workplaces, communities, and cities; (5) monitoring of population salt intake, sources of salt in the diet and consumer knowledge, attitudes and behaviours relating to salt to inform policy decisions; (6) salt reduction programmes and programmes that promote fortification with micronutrients of salt, condiments or seasonings high in salt (bouillon cubes, soy and fish sauce) can complement each other. [ABSTRACT FROM AUTHOR]

The aim of this paper was to investigate the influence of reducing the sodium chloride content in chicken burgers by partial replacement of the normal level of sodium chloride with potassium chloride or ammonium chloride. The experiment consisted of five groups. In the control group of chicken burgers, only the normal level of sodium chloride was added. One third of sodium chloride was replaced with potassium chloride in group 1; One half of the sodium chloride was replaced with potassium chloride in group 2; One third of the sodium chloride was replaced with ammonium chloride in group 3. In group 4, sodium chloride was reduced by one half and one quarter of ammonium chloride was added in relation to the control group. Burgers in all experimental groups had acceptable sensory attributes. A bitter taste was the most expressed in group 2, in which one half of the added sodium chloride was replaced with potassium chloride. The most expressed saltiness acceptability and taste acceptability were in control and group 1 burgers, without statistically significant differences (p > 0.05). [ABSTRACT FROM AUTHOR]

The aim of this research was to monitor changes of selected sensory properties and instrumental colour parameters (L*, a*, b*) of vacuumpackaged cold-smoked common carp (Cyprinus carpio) and cold-smoked bighead carp (Hypophthalmichthys nobilis) fillets during storage at 3 ± 0.5 °C and to determine the shelf life of the products. Sensory tests and instrumental color determination were performed on days 1, 7, 10, 12, 14, 15, and 16 of storage. All estimated sensory characteristics of common carp samples received significantly lower (P < 0.05) score on day 15. "Musty" odour of common carp samples detected on day 16 caused that odour score was below the acceptability limit of 2. On the last day of experiment, reduced intensity of pink cream colouring of carp muscle was observed together with softened texture and surface slime. A decrease of scores of the sensory attributes of cold-smoked bighead carp fillets was observed throughout the storage period. However, all estimated sensory characteristics were within the acceptability level. Significant increase (p < 0.05) of L* value was noted in both group of samples, while redness (a*) and yellowness (b*) remaid quit stable during the storage. Based on the sensory results, it was concluded that vacuumpackaged cold-smoked common carp samples remained acceptable for up to 15 days of storage, whereas vacuum packaged cold-smoked bighead carp samples remained unchanged until the end of the experiment. [ABSTRACT FROM AUTHOR]

Copyright of Meat Technology is the property of Institute of Meat Hygiene & Technology 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.)

The effect of modified atmosphere packaging (MAP 1 - 80% O2 + 20% CO2 and MAP 2 - 90% CO2 + 10% N2) on selected chemical and sensory parameters of common carp steaks stored at 3 ± 0.5°C, and determination of the shelf life of the products was studied in this research. Samples were analysed on day 1, 3, 5, 7, 9, 11, 13, 15, and 17. An increase in TVB-N values in carp steaks followed the order: MAP 2 < control < MAP 1. From day 9 of storage FFA concentrations were higher (P < 0.01) in MAP 2 samples compared to control and MAP 1 samples. The presence of oxygen (MAP 1 and control) resulted in an increase in TBA values in comparison with samples packaged in the absence of oxygen. According to sensory evaluation, it was concluded that carp steaks packaged in modified atmosphere with 80% O2 + 20% CO2 remained acceptable up to 15 days of storage, whereas samples packaged under 90% CO2 + 10% N2 as well as samples kept on flaked ice remained unchanged until the end of the experiment. [ABSTRACT FROM AUTHOR]