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Summary Salami is a fermented meat product with a controlled fermentation process, generally with the addition of specific bacteria that improve flavour and texture properties as well as contribute to safety. Also, other additives such as collagen can be used, due to their functional properties that are incorporated in these products. The objective of this study was to evaluate the effects of adding collagen to Italian type salami with reduced NaCl on the water activity, ripening time and physicochemical properties. Six treatments were carried out, three with 2.5% sodium chloride (NaCl): without collagen (CON), 0.25% collagen (T25), 0.5% collagen (T50) and three with 1.25% NaCl: without collagen (TR), 0.25% collagen (TR25), 0.5% collagen (TR50). Collagen improved the texture parameters of Italian type salami with NaCl reduction, as well as contributing to an increase in moisture and a reduction in Aw. The addition of 0.5% collagen reduced the ripening time of Italian type salami, reaching a water activity <0.91. Thus, collagen is an ingredient with potential for use in the production of Italian type salami with reduced NaCl, contributing to the improvement of its physicochemical and technological properties. [ABSTRACT FROM AUTHOR]

In many industrialised countries, sodium intake exceeds the nutritional guidelines. High sodium intake has been associated with health problems, such as arterial hypertension and, consequently, a higher health risk of cardiovascular disease. The aim of this study was to evaluate overall quality of salamis with reduced sodium content by analysing aldehydes, proteolysis, and lipolysis, as well as to verify the correlation between sensory acceptance and volatile compounds. Four formulations were prepared replacing NaCl by a mixture of KCI and CaCl2. Two controls, one with a high level and the other with a low NaCl level were also included in the study. Water activity and pH levels were monitored in all samples. Volatile compounds were measured, in particular, hexanal, 2,4-decadienal and 3-methylbutanal. Finally, a sensory acceptance test was carried out using potential consumers. The results highlighted a relation between aldehyde concentration and sensory acceptance, hexanal/3-methybutanal ratio, that may be a marker of partial NaCl substitution in salami. Thus, our results may be used to guide the use of NaCl substitution by KCl/CaCl2 in terms of volatile compounds. [ABSTRACT FROM AUTHOR]

Summary: Nitrite in meat products exerts multiple functions in terms of safety and quality, but it has been related to an increased risk of health issues, and alternatives have been investigated. In this study, Italian‐style salamis were prepared with nitrite and ascorbate (CNO2), without nitrite and ascorbate (C0) and without nitrite and with ascorbate, green tea, grape seed and olive extracts (C0A). The products showed specific features in terms of peptides, free amino acids and volatiles, according to the technology applied for their production. The variations in peptides and free amino acids are likely due to process modifications, as the applied temperature and the time needed for pH decrease. Most volatile compounds, whether generated by known biochemical pathways or by ingredients (spices), differed between salami groups. The changes detected in the chemical parameters analysed provide some insights into the impact on product characteristics due to the process changes applied to replace nitrite removal. [ABSTRACT FROM AUTHOR]

This article examines a potential, and increasingly aggressive satellite posture in outer space by way of increased presence of adversary satellites, unilateral technological advancements by the adversary, and an increase of cyber-attacks on autonomous space systems; including an inquiry into "salami tactics" in outer space. First, it considers the proposed category of inferential ASAT and distinguishes it from traditional categorizations of counterspace threats. It then delves into the theoretical construct of deterrence theory by considering two tenets most implicated by inferential capabilities: signaling and credibility. Finally, the essay expands upon Center for Strategic and International Studies' Aerospace Security Project's 2021 Report, wherein a US military satellite is compromised by an allegedly rouge Chinese satellite. It concludes by offering options for successful deterrence in outer space given the scenario. [ABSTRACT FROM AUTHOR]

Although the Dialogue of Timothy and Aquila is set in Alexandria under the Patriarchate of Cyril (first half of the 5th century), scholars have attempted to identify an earlier version of the text, dating it to the 3d century. This alleged earlier version, however, is not extant as such, and the present article will show that the author of the Dialogue made an extensive use of Epiphanius of Salamis' De mensuris (dated to 392). The hypothesis that both Epiphanius and the author of the Dialogue used a common source is refuted by a close comparison of the two works in their earliest reconstructable form, taking into account the Georgian-Armenian version of De mensuris and a newly discovered manuscript of the Dialogue. [ABSTRACT FROM AUTHOR]

The objective of this study was to validate a simulated commercial baking process for traditional crust pepperoni pizza to inactivate Salmonella when contamination was introduced through inoculated flour and pepperoni slices. The unbleached flour and pepperoni slices were inoculated (separate studies) with a 3‐serovar Salmonella cocktail and dried back to their respective pre‐inoculation water activity level to achieve 6.14 and 6.84 log CFU/g, respectively. The inoculated traditional crust pizza was baked at 260°C (500 °F) for 12 min followed by 15 min of ambient cooling. In both cases, a >6 log CFU/g reduction in Salmonella population was achieved by the first 8 min of baking. The pH (5.23–5.25) and water activity (0.958 ± 0.001–0.938 ± 0.005) of the pizza in this study did not change significantly. The D‐values of 3‐serovar Salmonella cocktail in traditional crust pepperoni pizza dough were 23.2 ± 1.82, 7.50 ± 0.32, and 2.0 ± 0.15 min at 56°C, 59°C, and 62°C, respectively, with a z‐value of 5.7°C. The study validated that traditional crust pepperoni pizzas when baked at 260°C (500 °F) for at least 12 min will reduce Salmonella populations by ≥5 log CFU/g if prebaking contamination occurs via flour and/ or pepperoni. [ABSTRACT FROM AUTHOR]

The objectives of the study were to improve the functionality of fermented salami using probiotics, to evaluate the effects of the addition of probiotics on the physicochemical and microbiological characteristics and sensory acceptance of fermented salami, and to introduce a brand‐new probiotic food to the market for meat products. Fermented salami samples were produced using various formulations, including no probiotic (A), non‐probiotic starter cultures (B) or probiotic cultures [Lacticaseibacillus rhamnosus LR32 200B (C), Lactiplantibacillus plantarum LP115 400B (D), Bifidobacterium lactis BB12 (E), and L. rhamnosus LR32 200B + L. plantarum LP115 400B (F)]. The samples were kept at 4°C for 60 days, and their probiotic viability as well as their chemical, physical, microbiological, and sensory qualities were assessed at intervals of 0, 15, 30, 45, and 60 days. The probiotic addition enhanced the safety and quality of the product while favorably affecting the microbiological, physical, chemical, and sensory properties of the samples. The sample produced with mixed probiotics (F) had the highest moisture and fat content and the lowest pH. Lactic acid bacteria counts were found above 6.0 log CFU/g in the samples produced with probiotic at the end of the storage. Probiotic added products were rated higher than products without probiotics in terms of color, texture, flavor, and overall acceptance during storage. Consequently, a probiotic fermented salami with high probiotic cell counts and meeting the sensory preferences of the consumers was produced. [ABSTRACT FROM AUTHOR]

UV radiation was combined with the incorporation of fish protein hydrolysates to improve the performance of active bio-based films for food packaging. UV radiation was not used previously to enhance the packaging performance of blend films of starch/protein, and fish protein hydrolysates were not incorporated in bio-based polymer surfaces previously. Rice starch and fish proteins (from Whitemouth croaker muscle) were utilized to prepare films by the casting technique, which were UV-radiated under different exposure times (1, 5, and 10 min). The packaging performance of the films was determined according to the mechanical and barrier performance, solubility, and color. Fish protein hydrolysates (from Argentine croaker muscle) were then incorporated into the films (bulk structure or surface). The results showed that UV radiation for 1 min increased the tensile strength and modified the optical properties of films. It also altered the structure of the polymeric matrix, as demonstrated by the microstructure and thermal analysis, in agreement with the data obtained in packaging properties. The evaluation of antioxidant capacity through 2,2-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and reducing power indicated that incorporating fish protein hydrolysates either in the films' bulk structure or film surface promoted antioxidant properties; control films (produced with rice starch/fish proteins without hydrolysates) also presented antioxidant potential. According to the peroxide value and thiobarbituric acid reactive substance (TBARS) assays, control films and the films containing hydrolysates in their bulk structure or on the surface could prevent the lipid oxidation of Italian salami. Thus, combining UV radiation to shape the characteristics of bio-based materials with fish protein hydrolysates to reduce lipid oxidation contributes to the performance of active bio-based films for food packaging. [ABSTRACT FROM AUTHOR]

There is great concern about the risk posed by the consumption of food contaminated with aflatoxins (AF), produced mostly by Aspergillus strains, that can also be found in dry-fermented meat products (DFMPs). The aim of this study was to investigate the inhibitory effect of meat starter culture (SC), frequently used for fermentation in the meat industry, on A. parasiticus growth and the production of aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), aflatoxin G2 (AFG2), and sterigmatocystin (STE) on different meat-based (CMA) and salami model (SM-G) media. Incubation was carried out under optimal conditions for fungal growth and under typical conditions for ripening of DFMPs for 21 days. Reversed-phase UPLC–MS/MS analysis was performed to determine mycotoxin production. SC reduced A. parasiticus growth more on CMA than on SM-G media. AFB1 formation was inhibited on both types of SC-containing media, although SC generally had a stronger inhibitory effect on AFB1 production on CMA than on SM-G. AFB1 and AFB2 were produced on CMA, while AFB1 dominated in SM-G, AFG1, and AFG2 were not detected in any media. The results show that SC inhibited AFB1 formation of A. parasiticus on SM-G media after 21 days of incubation under typical conditions for the production of DFMPs. These results indicate the necessity to investigate AF on natural matrices in an environment that is as similar as possible to real conditions in the production of DFMPs. [ABSTRACT FROM AUTHOR]

The selection of starter cultures with different technological profiles and suitable microclimatic conditions is among the main tools used to improve the technological quality and safety of dry-cured salami. The aim of this study is to evaluate the effect of two different starter cultures [fast (SR) and medium (SM) acidification] during the process and on the quality of typical Italian dry-cured "Salame Napoli". The ripening process was evaluated in dry-cured salami made with different cultures: Euroferment Medium (Staphylococcus xylosus, Lactobacillus plantarum) in SM and Euroferment Rapid (Staphylococcus carnosus, Staphylococcus xylosus, Lactobacillus sakei) in SR. The salami was stuffed in artificial casings, dried for 5 days and then ripened for 28 days at a controlled temperature of 12–14 °C and 80–90% RH. During the ripening process, an evaluation of the appearance, the pH, and the weight loss of the salami were conducted. For each finished product, the physical–chemical, microbiological, rheological, and sensory characteristics were evaluated. The results showed that the different starter cultures influenced the pH descent, which was faster in SR, reaching a pH value of 4.80 in three days. This influenced the consistency profile of the SR salami, which showed higher hardness (46.04 ± 6.53 in SR vs. 35.60 ± 2.62 in SM; p < 0.05) and gumminess (19.21 ± 3.44 in SR vs. 11.89 ± 0.71 in SM; p < 0.05) values. SR salami revealed a higher count of yeasts and a lower malondialdehyde concentration than SM. The presence of the starter in SM has positively affected the intensity of the aroma. The outcomes indicated the importance of selecting starter cultures to not only ensure food safety but also to obtain the desired sensorial characteristics of the product. [ABSTRACT FROM AUTHOR]

Objective. This study was conducted to determine the perceptions of cat owners in Türkiye regarding the welfare conditions of their cats and their attitudes and knowledge levels during the care of their cats. Materials and methods. The research material consists of data obtained from questionnaires conducted with 494 cat owners. Results. Among cat owners, 98.6% kept cat food in closed boxes and 93.5% took precautions to prevent their cats from accessing household chemicals. In this study, according to the answers given by the participants to the questionnaire questions, statistically significant differences were found between the options in terms of their answers to all other questions, except for the answers given by the cat owners to the questions of whether they use nets for their cats on the windows and/or balconies of their houses and the frequency of changing the litter of their cats (p<0.01). Conclusions. It was determined that the majority of cat owners were generally correct and adequate in terms of their attitudes and knowledge levels during the care of their cats. However, it has been determined that cat owners do not have sufficient and correct information and preferences about using nets for their cats for protective purposes in the windows and balconies of their houses, giving their cats additional foods such as sausage, salami, sausage. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & 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.)

Artisanal salami is produced in small-scale production plants, where the lack of full automation might result in higher variability in food intrinsic properties. The aim of the present study was to evaluate the inter- and intra-batch variability in physicochemical parameters and its impact on microbial quality and occurrence of foodborne pathogens on 480 samples collected from six batches of an artisanal Italian production of organic salami. Relatively high total bacterial counts (TBC) were found on the surface of the table in the stuffing room (4.29 ± 0.40 log cfu/cm2). High loads of Enterobacteriaceae in the meat mixture of batch 2 and TBC in batch 5 were associated with a higher occurrence of bacterial pathogens. During ripening, water activity (aw) and pH failed to reach values lower than 0.86 and 5.3, respectively. Six Staphylococcus aureus and four Listeria monocytogenes isolates were collected from the salami meat mixture during ripening and the processing environment. A total of 126 isolates of Enterobacteriaceae were characterized at a species level, with Escherichia coli, Klebsiella pneumoniae, Enterobacter cloacae, and Citrobacter freundii isolated from the final products. Results suggest the relevance of first steps of production in terms of the hygiene of raw materials and handling during stuffing procedures, especially when the physicochemical parameters of the final products do not reach values that represent hurdles for foodborne pathogens. [ABSTRACT FROM AUTHOR]

This document provides guidelines and standards for conducting sensory evaluation in the food industry, specifically for consumer goods like cheese, wine, coffee, and salami. It emphasizes the importance of sensory evaluation in determining the acceptability of food products by consumers. The document discusses the tools, techniques, and methods used in sensory evaluation, as well as the international standards established by organizations like the ISO. It also mentions the role of trained tasters in sensory evaluation and potential career opportunities in the field. Overall, sensory evaluation is a valuable tool for improving food testing methodologies and ensuring that food meets both nutritional and sensory requirements. [Extracted from the article]

Listeria monocytogenes is a foodborne pathogen that causes listeriosis and can be a problem in areas where meat products are sold at unregulated storage temperatures. In this work, the prevalence of L. monocytogenes was determined in the five most widely traded meat products in the province of Quevedo (Ecuador): bacon, "chorizo paisa", grilled hamburger meat, mortadella, and salami. A total of 1000 samples of these products were analyzed in two seasons of the year (dry season/rainy season). All L. monocytogenes isolates were confirmed by PCR with primers designed for the iap gene. Furthermore, the positive samples were quantified for L. monocytogenes. Of the 1000 meat products analyzed, 163 were positive for L. monocytogenes (16.3%). The prevalence of L. monocytogenes in the two seasons in different meat products was as follows: 22.5% in mortadella, 19% in hamburger meat, 15% in bacon, 14.5% in chorizo paisa and 10.5% in salami. In addition, the concentration of L. monocytogenes in most of the positive samples was in the range of 4–6 log CFU/g or even higher. The results show the need for improvements in the hygienic measures and meat storage temperatures in Quevedo (Ecuador) to avoid risks of foodborne listeriosis. [ABSTRACT FROM AUTHOR]

The presence of mycotoxins in meat and meat products can result from contaminated feed carry-over, from contamination with toxigenic molds during processing and storage, and from contaminated spices and ingredients. The occurrence of mycotoxins in dry fermented sausage is described worldwide; however, scarce information is available for Brazilian products. Therefore, the objective of this study was to investigate the occurrence of aflatoxins (B1, B2, G1, and G2) and ochratoxin A (OTA) in dry fermented sausage. For that, a simple and accurate "dilute and shoot" method by liquid chromatography–tandem mass spectrometry was validated in accordance with the criteria set by European and Brazilian guidelines. Fat removal from the samples did not improve recoveries. The recoveries at three different concentration levels (4, 9, and 15 µg/kg) after outlier treatment ranged from 81 to 94%. The method showed good linearity in the matrix (R2 ≥ 0.9974), the limits of detection varied from 0.96 up to 0.97 µg/kg, and the limits of quantification ranged from 3.18 up to 3.22 µg/kg. Twenty-seven samples of industrial dry fermented sausage from the market were analyzed and none of the mycotoxins of interest was detected. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the effect of various types of flour on the physico-chemical and organoleptic characteristics of salami as a filler. The study was conducted using a completely randomized design with 5 treatments P1 (corn flour), P2 (sorghum flour), P3 (sago flour), P4 (wheat flour) and P5 (tapioca flour) each treatment was repeated 4 times. Variables measured included physical properties (Water Holding Capacity, Cooking Loss, and Tenderness) chemical properties (proximate) as well as organoleptic tests. Data were analyzed using ANOVA and continued with the Honest Significant Difference Test. Based on the research results obtained physical quality such as the highest cooking shrinkage of corn flour 19.62; The highest water binding capacity of sago flour is 42.03; the highest tenderness of sago flour 52; chemical quality such as the highest water content using sago flour (47.11%), the highest protein in wheat flour 20.65%, the highest fat in tapioca flour 20.46%, the highest carbohydrate in corn flour 19.58%; The organoleptic score for color was 2.66 (liked) using sago flour, aroma 2.77 (like) corn flour, texture 2.90 (neutral) using sago flour and taste 2.30 (like) using wheat flour. [ABSTRACT FROM AUTHOR]

An agricultural product intended for human consumption or foodstuff with a traditional composition, or produced according to a traditional production method, can become a traditional speciality guaranteed (TSG). This possibility encourages the diversification of agricultural production and has positive consequences in several areas. The introduction of a TSG boosts farmers' revenues and maintains the population in less favored or remote areas by promoting the rural economy. It also increases the market value of the products of economic operators, by guaranteeing that they are distinguishable from other similar products or foodstuffs. In addition, thanks to the introduction of this designation, consumers will able be to make more informed choices on the basis of clear information on the specific characteristics of the products they buy. Major TSG products containing meat sold in Slovakia include: špekačky, lovecký salami, Spiš sausages, and Liptov salami. These products are contained among TSGs of the Slovak and also Czech Republic. The reason is that all these products have a production tradition in both the Czech Republic and Slovakia. However, Spiš sausages and Liptov salami have a primary geographic relation to the Slovak Republic. [ABSTRACT FROM AUTHOR]

The aim of the study was to analyse changes in the physicochemical, rheological, and textural properties occurring during the storage of industrially produced smoked salami and mould salami. Tests on these cold cuts were conducted on the 2nd, 15th, 30th, and 45th days of storage. There was a significant increase in the pH value of the mould salami from 5.16 on the 2nd day to 5.42 on the 45th day (p < 0.05). There was a downward trend in the Aw of the smoked salami sample from 0.892 on the 2nd day to 0.873 on the 45th day. The Aw in the mould salami sample decreased from 0.889 on the 2nd day to 0.847 on the 15th day and then increased to 0.871 on the 45th day (p < 0.05). In the first two test periods, the smoked salami was characterised by a higher modulus of elasticity value than the non-smoked salami but lower loss tangent and dynamic viscosity values. The hardness of the whole bars, as well as the hardness of the salami pieces, was affected by their storage time and the related water content. The texture test results showed that the smoked salami was more resistant to compressive force than the mould salami, which affected the sensory evaluation and ease of slicing of this type of salami. [ABSTRACT FROM AUTHOR]

The paper aimed to produce four different types of sheep meat products with heterogeneous structures in the meat processing workshop of the University of Life Sciences Iasi, which presented as variation factors the type of membrane and the type of product (salami/sausage, imprinted by the membrane used). Two varieties of salami (in collagen and polyamide membrane) and two varieties of sausages (in natural pork and sheep membrane) served as the four samples. The four samples obtained were subjected to sensory analysis, carried out in two stages: the first stage consisted of assessing the products based on the main sensory attributes (appearance, aroma, taste, texture, overall acceptability), and the second stage aimed at describing the products using specific sensory terms included in the CATA (Check-All-That-Apply) test from the perspective of consumer perception. The results obtained revealed sensory attributes characteristic of membrane products with heterogeneous structure, with the CATA test describing the products through positive attributes (colour, aroma, texture), with the differentiation of a firmer, harder texture in the case of natural membrane products, superior juiciness in the case of the S3MC sample, and a slightly brittle texture in the S4MP sample. In terms of the results of the hedonic scale, the sausage samples received a higher score for section appearance (7.91 ± 0.831 for C1MP and 8.00 ± 0.775 for C2MO), compared to the salami samples (7.73 ± 1.104 for S3MC and 7.18 ± 1.168 for S4MP). The overall acceptability was highest for C1MP, which received 8.36 ± 0.674 points, being followed in descending order by C2MO (8.55 ± 0.688), S3MC (8.18 ± 0.751) and S4MP (7.45 ± 0.522). [ABSTRACT FROM AUTHOR]

This study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of the animal fat content of salamis. The objective was to evaluate the impact of this lipid reformulation on the technological, nutritional, oxidative, and sensory properties of the salamis. The lipid reformulation did not alter the evolution of pH and lactic acid bacteria during processing. The addition of GL+P did not interfere with the product's drying process. However, replacing 30% of animal fat with the GP resulted in greater weight loss and a lower final Aw value. The lipid reformulation minimally affected the color of the salamis but significantly enhanced their nutritional profile. This improvement was marked by a decrease in fat content and an increase in protein. Specifically, in the samples with GL+P, there was a rise in linolenic acid content and a reduction in the n-6/n-3 PUFA ratio. Adding GP did not affect the salamis' oxidative stability and sensory profile. However, substituting 30% of the animal fat with GL+P increased the TBARS values, and volatile compounds derived from lipid oxidation hampered the products' sensory profiles. A reduction in these negative effects was observed when replacing 15% of the fat with GL+P, suggesting this to be the ideal dosage for balancing the nutritional benefits with maintaining the product's oxidative stability. [ABSTRACT FROM AUTHOR]

Methodological Advantages of "Amphibious" Excavation The success of such an "amphibious" excavation heavily relies on the support by experienced staff and on the coordination of all technical applications. Since 2016 a joint interdisciplinary research project between the Hellenic Institute of Marine Archaeology (HIMA) and the Ephorate of Underwater Antiquities of the Hellenic Ministry of Culture and Sports (EUA) has been continuing annually in the area of Ambelaki-Kynosoura, on the east coast of the island of Salamis (Greece), under the direction of Emeritus Professor Yannos G. Lolos and Dr Angeliki G. Simossi. In Greece, the first successful investigation of ancient underwater remains by drainage was accomplished by Sylvia Benton in 1932, during her excavation of a partly submerged sea-side cave at the Bay of Polis in north Ithaca. This situation may be owed to the nature of such excavations, i.e., at the margins between land and sea, where both methodologies of land and underwater excavation have to be combined. [Extracted from the article]

Cells of Listeria monocytogenes, Salmonella spp., or Shiga toxin-producing Escherichia coli (STEC) were inoculated (ca. 4.0 log CFU/slice) onto slices (ca. 4 g each slice) of an all-beef soppressata (ca. pH 5.05 and aw 0.85). The storage of vacuum-sealed slices of inoculated soppressata at 4 °C or 20 °C for 90 days resulted in reductions of all three pathogens by ca. 2.2 to 3.1 or ca. ≥3.3 log CFU/slice, respectively. When pathogen levels decreased to below detection (≤1.18 log CFU/slice) by direct plating, it was possible to recover each of the target pathogens by enrichment, albeit more frequently from slices stored at 4 °C (p < 0.05) compared to 20 °C. In summary, the slices of the commercially produced beef soppressata selected for this study did not provide a favorable environment for either survival or outgrowth of surface-inoculated cells of L. monocytogenes, Salmonella spp., or STEC during storage. [ABSTRACT FROM AUTHOR]

Copyright of Teología is the property of Pontificia Universidad Catolica Argentina 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.)

Copyright of Jurnal Ilmiah Pangan Halal is the property of Universitas Djuanda 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.)

Copyright of Jurnal Ilmiah Pangan Halal is the property of Universitas Djuanda 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.)

In the present study, the occurrence of Listeria monocytogenes, Staphylococcus aureus, Salmonella spp. and Escherichia coli VTEC was investigated in two batches of artisanal Italian salami tested in winter and summer. Moreover, enumerations of total bacterial count, lactic acid bacteria and Enterobacteriaceae were performed as well as monitoring of water activity and pH. Samples were taken from raw materials, production process environment, semi-finished product and finished products. The results revealed an overall increase of total bacterial count and lactic acid bacteria during the ripening period, along with a decrease of Enterobacteriaceae, pH and water activity. No significant difference was observed between the two batches. The enterobacterial load appeared to decrease during the maturation period mainly due to a decrease in pH and water activity below the limits that allow the growth of these bacteria. E. coli VTEC, Salmonella spp. or L. monocytogenes were not detected in both winter and summer batches. However, Klebsiella pneumoniae was detected in both summer and winter products. Except for one isolate, no biological hazards were detected in the finished salami, proving the efficacy of the ripening period in controlling the occurrence of microbiological hazard in ripened salami. Further studies are required to assess the virulence potential of the Klebsiella pneumoniae isolates. [ABSTRACT FROM AUTHOR]

The production of game meat is a proven way of promoting sustainable food, which is also consistent with the proper management of the expansion of the wild boar population in Italy. In the present study, we investigated consumer response to sensory attributes and consumer preference for ten types of "cacciatore" salamis prepared with different mixtures of wild boar/pork (30/50 or 50/50) and spice ingredients. PCA analysis showed a clear characterization of the salamis based on the first component with the hot pepper powder and fennel types differing from the others. For the second component, salamis without flavorings could be discriminated by those flavored with aromatized garlic wine or with black pepper only. The main findings of the hedonic test revealed that products with hot pepper and fennel seeds received the highest ratings, as well as satisfactory acceptance in the consumer test sensory analysis for eight out of ten products. The panelists and consumers' ratings were influenced by the flavors used, but not by the ratio of wild boar to pork. This gives us the opportunity to produce more cost-effective and environmentally friendly products, as doughs with a high proportion of wild boar meat can be used without affecting product preference. [ABSTRACT FROM AUTHOR]

Salami is a kind of fermented meat product with rich nutrition and unique flavor. Because it is rich in fat, it is easy to oxidize to produce bad flavor. Compared with the way of adding artificial or natural antioxidants to reduce the degree of sausage oxidation, the antioxidant characteristics of developing the starter itself deserve more attention. In this study, firstly the antioxidant activities of 5 strains of yeast were measured in vitro, and then the mixture of yeast and Lactobacillus rhamnosus YL-1 was applied to fermented sausage model. The effect of the starter in the sausage model was investigated through physicochemical parameters, degree of fat oxidation, free fatty acid content, and though volatile flavor compound analysis, sensory evaluation and various indexes after storage were observed. Metagenomics was used to explore metabolic pathways, functional genes and key enzymes related to lipid oxidizing substances in sausage in yeast. The results showed that Wickerhamomyces anomalus Y12-3 and Y12-4 had strong tolerance to H2O2, and had higher SOD and CAT enzyme activities. The addition of yeast effectively reduced the material value of peroxidation value and active thiobarbiturate in salami. In flavor analysis, the content of flavor compounds associated with lipid oxidation, such as hexanal, heptanal, nonanal and (E)-2-decenal were significantly lower with the use of Debaryomyces hansenii Y4-1 and Y12-3. Meanwhile, the possible pathways of yeast metabolism of flavor substances related to lipid oxidation (mainly aldehydes) were discussed with the help of metagenomic techniques. According to the results of metagenomics, fatty acid degradation (ko00071) metabolic pathway was related to the degradation of aldehydes through aldehyde dehydrogenase, which was the potential key enzyme. [ABSTRACT FROM AUTHOR]

Most scholars currently tend to see a biblical or "Gnostic" Sophia-Eve figure as the true identity of the enigmatic feminine self-revealer pronouncing the "I am" statements in Thunder: Perfect Mind (NHC VI,2). At an early stage of research, the similarities with the aretalogies of Isis, also framed as "I am" self-predications, were pointed out, but Isis has largely been left behind as a possible identity of Thunder, because of the latter's ambiguous status, combining both elevated and lowly epithets (whore and matron, honored and despised, etc.). The present contribution reevaluates the Egyptian background of Thunder: Perfect Mind and considers the text as a demythologized, Platonic-Stoic, performative epiphany of a self-begotten, female, divine mind, similar in many respects to the Egyptian goddess Isis-Neith. Furthermore, it will be proposed that Thunder: Perfect Mind lies behind the common source of the self-predicative passage of On the Origins of the World (NHC II,5; XIII,2) and its parallel in the Hypostasis of the Archons (NHC II,4), likely mediated by the Gospel of Eve mentioned by Epiphanius of Salamis. [ABSTRACT FROM AUTHOR]

In Ali Samadi Ahadi’s feature film Salami Aleikum (2009), the director negotiates transnational conflict through humor and stereotypes. Ahadi exaggerates and simultaneously negates the stereotypes of men and women, East and West Germans as well as Muslims, Iranians, Poles etc. in Germany. Through their grown children, an Iranian family from the West German city Cologne meets an East German family that lives in a smalltown village where stereotypes of Muslims rage. The inter-ethnic couple at the center of the movie forges an exceptional bond that overcomes lies and disappointments in order to succeed as a possible diverse role model for the current and future Germany. I argue that the movie uses humor and satire to engage with the ethnic, religious and cultural integration of Muslims into Germany to offer the audience a way to engage with the serious topic of a peaceful integration of Muslims that has been challenged in public debates for years. My article also investigates the underlying theme of a search for a safe “Heimat” within German borders in which the parents and children of both non-Western German families feel at home. [ABSTRACT FROM AUTHOR]

Fermented chili powders were obtained through the freeze-drying of fermented chili pastes and used as a condiment, acidifier, antioxidant, colorant, and microbial starter carrier in fermented salami production. Fermented chili powders were examined regarding carbohydrates, organic acids, vitamin C, phenolic compounds, carotenoids, and aroma profile. High concentrations of lactic (10.57–12.20%) and acetic acids (3.39–4.10%) were recorded. Vitamin C content was identified in the range of 398–1107 mg/100 g, with maximum values for C. annuum cv. Cayenne chili powder. Phenolic compounds showed values between 302–771 mg/100 g. Total carotenoid content was identified between 544–2462 µg/g, with high concentrations of capsanthin esters. Aroma profile analysis evidenced specific compounds (1-hexanol, 2-hexanol, hexenal, E-2-hexenal) with sensory importance and a more complex spectrum for Capsicum chinense cultivar. Plant-specific lactic acid bacteria showed dominance both in fermented chili paste, chili powder, and salami. Lactic and acetic acids from the fermented chili powder reduced the pH of the filling immediately, having a stabilizing effect on the meat. Nor molds or pathogens were identified in outer limits. Based on these results, fermented chili powders could be used as starter carriers in the production of fermented meat products for exceptional sensory properties and food safety management. [ABSTRACT FROM AUTHOR]

Curing salts composed of mixtures of nitrates and nitrites are preservatives widely used in processed meats. Despite many desirable technological effects, their use in meat products has been linked to methemoglobinemia and the formation of nitrosamines. Therefore, an increasing "anti-nitrite feeling" has grown among meat consumers, who search for clean label products. In this view, the use of natural compounds as alternatives represents a challenge for the meat industry. Processing (including formulation and fermentation) induces chemical or physical changes of food matrix that can modify the bioaccessibility of nutrients and the formation of peptides, impacting on the real nutritional value of food. In this study we investigated the effect of nitrate/nitrite replacement with a combination of polyphenols, ascorbate, and nitrate-reducing microbial starter cultures on the bioaccessibility of fatty acids, the hydrolysis of proteins and the release of bioactive peptides after in vitro digestion. Moreover, digested salami formulations were investigated for their impacts on cell proliferation and genotoxicity in the human intestinal cellular model (HT-29 cell line). The results indicated that a replacement of synthetic nitrates/nitrites with natural additives can represent a promising strategy to develop innovative "clean label" salamis without negatively affecting their nutritional value. [ABSTRACT FROM AUTHOR]

A study was conducted to validate a simulated traditional crust pepperoni pizza baking process to control Shiga toxin-producing Escherichia coli (STEC) and to determine the heat resistance characteristics of STEC in pizza dough. Pizza dough and pepperoni slices were inoculated with 7 strains STEC cocktail and baked at 500°F (260°C) for 12 min using a conventional kitchen oven followed by 15 min of ambient air cooling. The mean internal temperature of the pizza reached 209.32 ± 1.94°F by the end of 12 min of baking and dropped to 137.90 ± 2.88°F after the 15 min ambient air cooling. The aw and pH of the traditional crust pizza did not alter significantly during the baking process. The STEC population decreased by >5 log CFU/g in traditional crust pizza after 12 min of baking. Where pepperoni slices were used as a source of STEC introduction, a reduction of >6.5 log CFU/g was observed. The D-values of STEC cocktail in pizza dough at 55, 58, 61°C were 49.5 ± 4.10, 15.3 ± 0.68, and 2.8 ± 0.31 min, respectively. The z-value of STEC was 4.8 ± 0.16°C. This study validated that a typical traditional crust pizza baking process with ~209°F internal temperature for at least 12 min will result in 5 log reductions in STEC population. [ABSTRACT FROM AUTHOR]

This study aimed to use natural antioxidants (rosemary and curry leaf extracts – AT1 and a mixture of tocopherols – AT2) in sliced salami to prevent lipid oxidation, preserve physicochemical and sensory characteristics, and increase the shelf life. Five formulations were developed in addition to a control formulation and physical–chemical, microbiological, and sensory evaluations were performed. The physicochemical and sensory characteristics did not change, and the sliced salami was microbiologically suitable for consumption at the end of the 120 days. The natural antioxidants at the concentrations tested slowed down the oxidation reactions, preserved the color, and provided a 30-day extension in the shelf life of sliced salami. [ABSTRACT FROM AUTHOR]

The demand for meat products without questionable food additives leads researchers to search for new ways to ensure the quality of the products. One of the possible approaches to achieve this goal is to use extracts from plants that have similar technological effects as commonly used additives. In this study, we examined the influence of the addition of the extract from acerola fruit on the key technological and organoleptic properties of soft salami. Samples of finely ground salami with various additions of acerola extract were produced in the laboratory of the Department of Food Preservation (University of Chemistry and Technology Prague, Prague, Czech Republic). The effect of acerola extract on the quality of soft salami was established through the measurement of the pH value, colour (using reflective spectrophotometry) and lipid oxidation (using thiobarbituric acid-reactive substances). The samples were also subjected to microbiological and sensory analysis. The addition of acerola slightly decreased the pH value and did not affect the microbial counts or sensorial quality of the salami. The incorporation of the extract had a positive effect on lipid stability and significantly improved the colour of the salami during storage. These results suggest that acerola fruit extract can be a suitable natural food additive for cooked meat products. [ABSTRACT FROM AUTHOR]

RETRACTION: M. Soheili and M. Salami, “Lavandula Angustifolia Biological Characteristics: An in Vitro Study,” Journal of Cellular Physiology 234, no. 9 (2019): 16424–16430, https://doi.org/10.1002/jcp.28311.The above article, published online on 19 February 2019 in Wiley Online Library (wileyonlinelibrary.com), has been retracted by agreement between the journal Editor‐in‐Chief, Alexander Hutchison; and Wiley Periodicals LLC. Following publication, concerns were raised by a third party regarding suspected overlap of the images presented in figures 6a and 6b. The authors were invited to comment on the concerns raised but did not respond. The editors consider the results and conclusion reported in this article unreliable. [ABSTRACT FROM AUTHOR]

The aim of this study was to develop a novel and healthier fermented meat product by replacing pork fat with avocado pulp (AVP) during salami production. Experimental salamis were produced under laboratory conditions by substituting pork fat with AVP partially (10-AVP) and totally (20-AVP), while control salamis (CTR) remained AVP-free. The microbial composition of control and experimental salamis was assessed using a combined culture-dependent and -independent approach. Over a 20-days ripening period, lactic acid bacteria, coagulase-negative staphylococci, and yeasts dominated the microbial community, with approximate levels of 9.0, 7.0 and 6.0 log CFU/g, respectively. Illumina technology identified 26 taxonomic groups, with leuconostocs being the predominant group across all trials [constituting 31.26–59.12 % of relative abundance (RA)]. Gas Chromatography–Mass Spectrometry (GC-MS) analysis revealed changes in fatty acid composition and volatile organic compounds due to the substitution of pork fat with AVP. Specifically, monounsaturated fatty acids and terpene compounds increased, while saturated fatty acids and lipid oxidation products decreased. Although AVP influenced the sensory characteristics of the salamis, the highest overall satisfaction ratings were observed for the 10-AVP salamis. Consequently, substituting pork fat with AVP emerges as a viable strategy for producing healthier salamis and diversifying the meat product portfolio. [Display omitted] • Control and experimental salamis did not host undesirable microorganisms. • Lactic acid bacteria growth was not affected by avocado pulp. • Avocado pulp increased polyphenols, enhancing antioxidant activity of salami. • Avocado pulp significantly increased the levels monounsaturated fatty acids. • Sensory evaluation indicated that experimental salamis were appreciated by judges. [ABSTRACT FROM AUTHOR]

Ensuring food safety is a significant challenge in the processed meat industry. Listeria monocytogenes represents a persistent threat due to its ability to grow in adverse conditions. Nowadays, there's a growing interest in natural preservatives to inhibit its proliferation in foods. Accordingly, the aim of the present study was to preliminarily evaluate the in vitro inhibitory activity of various natural antimicrobial agents against Listeria innocua , used as a surrogate for L. monocytogenes. Thyme essential oil (EO) emerged as the most effective candidate for further in vivo testing in pork minced meat with 40% fat and no additional fat, deliberately contaminated with L. innocua. The samples were stored for 20 days under two different temperature conditions, mimicking common procedures used to produce salami with short ripening periods and high fat content, such as the Italian Ciauscolo PGI salami, either through spontaneous fermentation or with the use of starter cultures. In vivo , the inhibitory effect of thyme EO was minimal or absent, regardless of fat content. Statistically significant decreases in L. innocua counts (<2%) were sporadic and observed solely in samples stored under temperature conditions mimicking the typical procedure for spontaneously fermented salami production. However, this effect was not sustained until the end of the experiment. While thyme EO demonstrated potential as an antilisterial agent in vitro , our findings highlight the complex interaction between antimicrobial agents and food matrices, revealing challenges in practical applications. This underscores the importance of further investigation elucidating the effectiveness of antimicrobial agents in real food systems. [ABSTRACT FROM AUTHOR]

Two groups of ten barrows received a conventional- (CTRL) or an experimental- (HZL) finishing diet containing 11% of hazelnut skin. From each barrow, two types of salami (namely, NITR, and PHEN) were obtained. NITR salami was added with E250 and E252. The latter were replaced by a phenolic concentrated extract from olive-milling wastewaters in PHEN salami. Salami fatty acids (FA), antioxidant capacity, lipid and color stability during refrigerated storage were assessed. A consumer test was also performed. Feeding strategy minimally affected the investigated parameters. PHEN salami had lower TBARS than NITR salami (P -value <0.001) during refrigerated storage despite comparable antioxidant capacity and similar PUFA content. Moreover, within CTRL group, lipid oxidation was lower in PHEN than NITR salami (P -value = 0.040). At the blind taste, dietary treatment did not affect salami sensorial properties nor consumer acceptance, whereas NITR salami showed better color (P -value = 0.036). Interestingly, HZL and PHEN salami showed improved sensorial properties and consumer acceptance after that consumers received information on salami origin. • Feeding pigs with hazelnut skin does not negatively affect salami quality. • Olive mill wastewaters phenolic extract (OMWPE) prevents lipid degradation of salami. • Consumers appreciate the use of OMWPE as an additive instead of nitrites and nitrates. [ABSTRACT FROM AUTHOR]

Since Member States are not in the position to amend EU laws unilaterally, they will be placed between a rock and a hard place, where they will be forced to choose between their EU law and ECHR obligations. Secondly, the full potential of the EU's supervisory mechanism must have been exhausted, so that the CJEU was given an opportunity to have a say on the human rights element of an EU law related controversy, before the case reaches the Strasbourg court. Conclusion: Saving Bosphorus and EU Values For the past one and a half decades the ECtHR has presumed that ECHR obligations are respected when states implement EU law, given that the protection of fundamental rights afforded by the EU was in principle equivalent to that of the Convention system. [Extracted from the article]

Two manuscripts from around the 9th and the 10th century bear witness to a Coptic translation of the Ancoratus, originally written in Greek by Epiphanius, bishop of Salamis, in 374. Like his more famous sequel to this work, the Panarion, the treatise defends Nicene orthodoxy from perceived heretics, mainly Pneumatomachoi, Arians, Manichaeans, and Origenists. The latter are said to be present in Upper Egypt, where they deny the resurrection of this material body in favor of a spiritual body. The present article argues that the Coptic translation likely took place shortly after the composition of the Greek original, indeed the work was in part commissioned to be used against Origenist monastics in Upper Egypt, thus furnishing a valuable testimony to monastic diversity in the Thebaïd and the lead-up to the Origenist Controversy. [ABSTRACT FROM AUTHOR]

Typical salami produced from Mora Romagnola (MR), an autochthonous pig breed extensively farmed within a geographically confined Italian area, are food products of commercial interest. This investigation aimed to highlight elements for the recognition and authentication of such typical salami. Five MR salami were analyzed using a sensory and instrumental approach, and the results were compared with those from eight salami made from a conventional pig breed. The sensory profiles were defined through attributes such as seasoning, pepper, garlic, fermented etc.; no differences in the products ascribable to the pig breed were highlighted. By analyzing volatile compounds, 33 molecules were detected; significant differences were found among samples, probably related to processing methods. Color differences between MR and conventional salami were identified by an electronic eye. According to instrumental texture analysis, large variability among the MR samples was detected, probably related to different types of salami (recipe, casing, size, ripening). Correlations were found among the sensory results, volatile compounds, and textural properties of the samples. Most differences do not appear to be specifically related to MR breed; only red color intensity evaluated by an electronic eye showed a correlation with breed, i.e., MR salami. This study highlights the large variability among the salami analyzed. [ABSTRACT FROM AUTHOR]