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Meat Products (meat + products)
Selected AbstractsINCIDENCE AND CHARACTERIZATION OF BACILLUS CEREUS IN MEAT AND MEAT PRODUCTS CONSUMED IN TURKEYJOURNAL OF FOOD SAFETY, Issue 1 2006KIYMET GÜVEN ABSTRACT A total of 100 retail samples of meat and meat products were examined for Bacillus cereus using mannitol egg yolk polymyxin (MYP) agar as a selective isolation medium. Only 22.4% of the samples contained detectable levels of B. cereus, with counts ranging from log10 0.69 to 4.80 cfu/g, but a large number of other organisms up to log10 9.06 cfu/g were sometimes observed on the plates and may have masked the presence of B. cereus or inhibited growth. Two samples of soudjouck contained significant levels of B. cereus, sufficient enough to create a public health hazard. Selected isolates were tested for diarrheal enterotoxin production by a reversed passive latex agglutination (RPLA) test kit. Results showed no difference in the toxin production of B. cereus between beef, ground meat, soudjouck and pastrami samples. Plasmid-profile analysis and susceptibility to the six commonly used antimicrobial agents were done on selected B. cereus isolates. About 96.4% of the isolates contained plasmids. Plasmid sizes ranged between 2.5 and 3.5 kb. The isolates showed a high rate of resistance to oxacillin (OXA) and amoxicillin (AMC) and a low frequency of resistance to the other antimicrobial agents, with all of them being susceptible to vancomycin (VAN). Approximately 54% of the isolates showed multiple resistance. There was no apparent relationship between drug resistance and carriage of plasmids. [source] Evaluation of Liquid Smoke Treated Ready-to-Eat (RTE) Meat Products for Control of Listeria innocua M1JOURNAL OF FOOD SCIENCE, Issue 4 2008P.J. Milly ABSTRACT:, Liquid smoke fractions (S1, S2, S3, and S4) were applied on ready-to-eat (RTE) meat products to control the growth of inoculated Listeria innocua M1. Turkey rolls and roast beef products were dipped in liquid smoke, surface inoculated with L. innocua M1 (102 CFU/25 cm2 RTE meat surface), vacuum packaged, and stored at 4 °C. Section 8.5 of USDA's detection and isolation procedure for L. monocytogenes was employed in conjunction with a Micro-IDÔ system for L. innocua M1 identification (ID). Products treated with smoke fractions S1, S2, and S3 were negative for L. innocua M1 at 2 and 4 wk during incubation at 4 °C. Products treated with S4 were positive for L. innocua M1 immediately following inoculation and after storage for 2 and 4 wk. Smoke fractions S1, S2, and S3 exhibited pH values lower than 4.6, acidity values higher than 1.5%, and carbonyl concentrations higher than 110 mg/mL. All liquid smoke fractions contained similar phenol concentrations (0.3 to 0.6 mg/mL), suggesting that phenols may have a limited role in the bactericidal effects of liquid smoke fractions against specific microorganisms. [source] Development of Shelf-stable Intermediate-moisture Meat Products Using Active Edible ChitosanCoating and IrradiationJOURNAL OF FOOD SCIENCE, Issue 7 2005M. Shobita Rao ABSTRACT Shelf-stable intermediate-moisture (IM) meat products were developed using a combination of hurdles such as reduced aw, active edible coating of chitosan, and irradiation. Chitosan prepared from chitin had a viscosity of 16 c P, molecular weight of 17.54 kDa, and a degree of deacetylation (DD) of 74%. The nitrogen content of the chitosan was estimated to be 7.56%. The antioxidant activity of chitosan increased upon irradiation without significantly affecting its antimicrobial property. The effect of irradiated chitosan coating in terms of its antimicrobial and antioxidant properties in IM meat products immediately after irradiation and during storage was assessed. The aw of meat products such as mutton sheek kababs and streaky bacon was first reduced to 0.85 ± 0.02. The products were then coated with chitosan and irradiated (4 kGy). No viable bacteria or fungi were detected in chitosan-coated, irradiated products. In contrast, IM meat products that were not subjected to gamma radiation showed visible fungal growth within 2 wk. The chitosan-coated products showed lower thiobarbituric acid-reactive substances (TBARS) than the noncoated samples for up to 4 wk of storage at ambient temperature. The studies thus clearly indicated the potential use of chitosan coating for the preparation of safe and stable meat products. [source] Meat Products as Functional Foods: A ReviewJOURNAL OF FOOD SCIENCE, Issue 2 2005Jose M. Fernández-Ginés ABSTRACT: Numerous studies have sought to demonstrate the possibility of changing the image of meat and meat products from the traditionally accepted image to one of healthy living thanks to the addition (vegetables, extracts, fibers, and so forth), elimination (fats), and reduction (additives) of different ingredients. This article presents a revision of studies published in recent years on the topic and looks at possible future trends in the sector, analyzing the changes that have occurred in the traditional meat industry as global forces in the agro food industry direct it more and more to the design and production of functional foods. [source] Fast Determination of Clenbuterol and Salbutamol in Feed and Meat Products Based on Miniaturized Capillary Electrophoresis with Amperometric DetectionCHINESE JOURNAL OF CHEMISTRY, Issue 12 2007Qing-Cui CHU Abstract The fast separation capability of a novel miniaturized capillary electrophoresis with an amperometric detection (,CE-AD) system was demonstrated by determining clenbuterol and salbutamol in real samples. The effects of several factors such as the acidity and concentration of the running buffer, the separation voltage, the applied potential and the injection time on CE-AD were examined and optimized. Under the optimum conditions, the two , -agonists could be baseline separated within 60 s at a separation voltage of 2 kV in a 90 mmol/L H3BO3 -Na2B4O7 running buffer (pH 7.4), which was not interfered by ascorbic acid and uric acid. Highly linear response was obtained for above compounds over three orders of magnitude with detection limits ranging from 1.20×10,7 to 6.50×10,8 mol/L (S/N=3). This method was successfully used in the analysis of feed and meat products with relatively simple extraction procedures. [source] Control of Listeria monocytogenes Contamination in Ready-to-Eat Meat ProductsCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 2 2005Meijun Zhu ABSTRACT The ubiquitous nature of Listeria monocytogenes and its ability to grow at refrigerated temperature makes L. monocytogenes a significant threat to the safety of ready-to-eat (RTE) meat products. The contamination by L. monocytogenes in RTE meat primarily occurs during slicing and packaging after cooking. The effectiveness of post-package decontamination technology such as in-package thermal pasteurization, irradiation, and high-pressure processing are discussed. Formulating meat products with antimicrobial additives is another common approach to control L. monocytogenes in RTE meat. Irradiation is an effective technology to eliminate L. monocytogenes but can influence the quality of RTE meat products significantly. The effect of irradiation or the combination of irradiation and antimicrobials on the survival of L. monocytogenes and the quality of RTE meat is discussed. [source] A diet enriched with mackerel (Scomber scombrus),derived products improves the endothelial function in a senior population (Prevención de las Enfermedades Cardiovasculares: Estudio Santoña , PECES project)EUROPEAN JOURNAL OF CLINICAL INVESTIGATION, Issue 3 2009J. R. De Berrazueta ABSTRACT Background, Regular consumption of fish reduces cardiovascular risks. Here, we investigate if the consumption of products with mackerel (Scomber scombrus) with 8·82 g of eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) content per 100 g of product improves parameters of endothelial function in a controlled population. Materials and methods, Subjects maintained a 12-week diet with products with mackerel. The population consisted of 58 senior subjects (12 withdrawals, 25 women), aged 82·08 ± 8·13 years (Group A). Twenty-three senior subjects (13 women) on a regular diet were used as the control group (Group B). Subjects of Group A received 57 portions throughout 12 weeks (four to five portions a week of products with a mean EPA + DHA content of 2·5 g a day). A continuous follow-up and a final evaluation were performed to determine the level of consumption. Plasma samples were stored at ,70 °C for a biochemical study. Endothelial function was analysed by reactive hyperemia with a mercury strain gauge plethysmography with measurement of blood flow in the forearm, both baseline and at the end of the 12-week diet. Results, Endothelium-dependent vasodilatation significantly increased in Group A subjects (P < 0·001). No changes were found in Group B. The subgroup analyses showed that improvements were produced in Group A subjects without cardiovascular disease (P < 0·001). Nitrites/nitrates and von Willebrand factor plasma concentrations were higher in participants after the 12-week diet. Conclusions, The consumption of mackerel meat products improves endothelium-dependent, flow-mediated vasodilatation in a senior population. This finding might explain some of the cardioprotective effects of fish consumption. [source] Impaired mastication modifies the dynamics of bolus formationEUROPEAN JOURNAL OF ORAL SCIENCES, Issue 3 2006Claude Yven Mastication is a complex sensory-motor activity whereby a food product is transformed into a bolus. Consumers mainly perceive the sensory properties of the food during the intra-oral manipulation of the product. Consequently, the quality of the chewing process could have consequences on the perception of sensory properties and food choice. By focusing on meat products, this study aimed to analyze the influence of dental status on (i) dynamic adaptation of the chewing behavior (evaluated by electromyography) to the changes in texture during bolus formation and (ii) bolus properties (mechanical resistance and saliva incorporation) obtained from meat of different initial textures. Two groups of subjects (dentate subjects and denture wearers), known to present highly different chewing efficiency, were compared. For both groups, salivary flow rates were evaluated at rest and after stimulation by chewing (paraffin and meat). The salivary flow rates, assessed during chewing of a nonedible matrix (paraffin), were a good predictor of salivary flow rates induced by meat chewing for both groups of subjects. Salivary flow rates were not affected by the dental status. In contrast, the chewing behavior varied between groups. For denture wearers, the chewing pattern was strongly impaired and not adapted to the changes in meat structure during bolus formation. Denture wearers swallowed less fragmented boli than dentate subjects, but boli had a similar level of moisture for both groups of subjects. [source] Comparison of quality and shelf life of buffalo meat patties stored at refrigeration temperatureINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 11 2009Gurunathan Kandeepan Summary Scientific investigation on the quality changes of processed meat products will boost and sustain the meat production and utilization in buffalo abundant countries. A programme was undertaken to compare the quality of buffalo meat patties made from intensively reared young male, semi extensively reared spent male and female groups and stored at refrigeration temperature (4 ± 1 °C). Buffalo meat patties were evaluated for shelf life attributes by analysing the changes in physicochemical, microbiological and sensory attributes. The overall acceptability of patties was better in spent buffalo group than young male group. Increasing storage time resulted in significantly higher pH, TBARS, total aerobic mesophils, coliforms, Staphylococcus aureus and psychrophilic counts but decreased appearance, flavour, juiciness, tenderness, connective tissue residue and overall acceptability scores of buffalo meat patties. The patties were well acceptable within 20 days in young male group and 25 days in spent buffalo group respectively during refrigerator storage. [source] Physicochemical, textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granulesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2008Arun K. Das Summary The performance of full-fat soy paste (FFSP) with reduced beany flavour made by simple processing technology was compared with the commercially available textured soy granules in goat meat patties. Addition of soy proteins (soy paste and soy granules) did not significantly affect the emulsion stability and product yield. Shrinkage of patties with soy paste was comparable with control. A significant (P < 0.05) reduction in redness and increase in yellowness of patties was due to addition of soy proteins than in control. Patties with soy paste had comparable but slightly higher total lipid and cholesterol content with that of control but significantly (P < 0.05) higher than patties with soy granules. Lower force was required to compress or shear the sample, as hardness decreased in soy-added patties. Flavour and overall acceptability scores between control and patties with soy paste did not differ significantly, whereas patties with soy granules were rated significantly lower. The patties remained stable with minor changes in physicochemical, microbiological and sensory quality during refrigerated storage (4 ± 1 °C) for 20 days. It is concluded from this study that FFSP had potential application similar to commercially available textured soy granules in comminuted meat products. [source] Human prion diseases: biology and transmission by bloodISBT SCIENCE SERIES: THE INTERNATIONAL JOURNAL OF INTRACELLULAR TRANSPORT, Issue 1 2006J. W. Ironside Human prion diseases are a group of rare fatal transmissible neurodegenerative disorders that occur in sporadic, acquired and familial forms. In 1996, a new type of human prion disease, variant Creutzfeldt-Jakob disease (vCJD), was first identified and has subsequently been identified in 10 additional countries. vCJD results from human exposure to the bovine spongiform encephalopathy (BSE) agent, most likely through the consumption of BSE-contaminated meat products. Unlike other human prion diseases, both infectivity and the disease-associated form of the prion protein are readily detected in lymphoid tissues in vCJD, suggesting that infectivity may also be present in blood. Three recent cases of apparent iatrogenic vCJD infection by blood transfusion have occurred in the UK, following red blood cell transfusions from asymptomatic donors who subsequently died from vCJD. The first and third cases resulted in a clinical illness identical to vCJD, while the second case was an asymptomatic infection only detected at autopsy. There are no current means of detecting vCJD infection in asymptomatic donors, so continuing surveillance is required in the UK and other countries to monitor the incidence of vCJD and further cases of secondary transmission by blood transfusion. [source] Decomposing Preference Shifts for Meat and Fish in the NetherlandsJOURNAL OF AGRICULTURAL ECONOMICS, Issue 2 2001M.-J.J. Mangen The changing preferences of Dutch consumers for meat and fish are investigated using a switching almost ideal demand system. Structural change in demand between January 1994 and May 1998 is decomposed into underlying trends, temporarily irreversible preference shifts triggered by the BSE crisis of March 1996, and a "panic" reaction against beef in the month of the crisis itself. Preference shifts due to the BSE scare reduced expenditure shares for beef, minced meat and meat products by 2.5, 3.3 and 7.9 percentage points respectively. There were offsetting gains in the shares of pork, prepared meat and fish. Taking underlying trends also into account, changing preferences over the whole period reduced beefs share by 4.9 percentage points and increased those of poultry, prepared meat and fish by 4.1, 4.9 and 5.2 percentage points respectively. [source] Measuring Market Power for Food Retail Activities: French EvidenceJOURNAL OF AGRICULTURAL ECONOMICS, Issue 2 2000Alexandre Gohin In this paper we develop and estimate an empirical model of pricing behaviour for food retail firms in both a quantity-setting oligopoly engaged in the joint production of demand-related final goods and a quantity-setting oligopsony for supply-unrelated wholesale goods. The procedure consists of estimating an inverse demand system for the final goods, single supply functions for the wholesale goods and the retail industry first-order profit-maximisation conditions, from which an estimate of the degree of imperfect competition and of oligopoly-oligopsony power for the different commodities can be retrieved. The model is applied to the French food retail industry and three commodities are distinguished: dairy products, meat products and other food products. We strongly reject the hypothesis that French food retail firms behave competitively, and more than 20 and 17 per cent of the wholesale-to-retail price margins for dairy products and meat products, respectively, can be attributed to oligopoly-oligopsony distortions. [source] Prevalence and potential link between E. coli O157:H7 isolated from drinking water, meat and vegetables and stools of diarrhoeic confirmed and non-confirmed HIV/AIDS patients in the Amathole District , South AfricaJOURNAL OF APPLIED MICROBIOLOGY, Issue 2 2008B.O. Abong'o Abstract Aim:, The current study investigated the prevalence and molecular relatedness between Escherichia coli O157:H7 isolated from water, meat and meat products and vegetables and from stools of confirmed and non-confirmed Human Immune Virus/Acquired Immunodeficiency Syndrome (HIV/AIDS) patients with diarrhoea. Methods and Results:, Culture-based and polymerase chain reaction techniques were used to identify E. coli O157:H7. Thirty-five per cent of meat products, 25·5% of water, 21·7% of vegetables as well as 56·5% and 43·5% of stools of confirmed and non-confirmed HIV/AIDS patients, respectively, were presumptively positive with E. coli O157. Molecular results indicated that 10·3%, 8·6% and 7·8% of the vegetables, water and meat products examined carried E. coli O157:H7, which had homologous fliCH7, rfbEO157 and eaeA genetic loci to the genes of some E. coli O157:H7 isolated from 12·2% and 8·8% of the stools of confirmed and non-confirmed HIV/AIDS patients, respectively. Conclusions:, Water, meat and meat products and vegetables are potential sources of E. coli O157:H7 that are potentially capable of causing diarrhoea in humans especially HIV/AIDS patients. Significance and Impact of the Study:, Great care should be exercised to ensure that water and foods consumed by HIV/AIDS patients are safe, as contaminated water and foods can cause secondary infections in these patients. [source] Can the high levels of human verocytotoxigenic Escherichia coli O157 infection in rural areas of NE Scotland be explained by consumption of contaminated meat?JOURNAL OF APPLIED MICROBIOLOGY, Issue 6 2007O. Solecki Abstract Aims:, To determine if contamination levels of Escherichia coli O157 and generic E. coli in retail-minced meat products are greater in rural shops compared with urban shops in Grampian, NE Scotland. We also investigated whether meat from supermarkets and meat from local butcher shops had a similar bacteriological quality. Methods and Results:, Minced beef and minced lamb were tested from November 2004 to August 2006. Escheichia coli O157 was found at low levels in four samples out of 530 tested samples (0·75%). Generic E. coli were present in 11% of the samples tested, of which 67% came from supermarkets. We observed no significant difference in the prevalence of generic E. coli between rural and urban areas. Conclusions:, Low levels of contamination with E. coli O157 and generic E. coli in retail meat suggest that meat is not a major route of infection in NE Scotland. Significance and Impact of the Study:, The study does not suggest that the high incidence of E. coli O157 human infection in the rural areas of Grampian is because of meat consumption , this provides further evidence of contact with animals or water being the routes of infection. Hence, risk mitigation should be focussed more on environmental pathways of infection. [source] An updated review of Listeria monocytogenes in the pork meat industry and its productsJOURNAL OF APPLIED MICROBIOLOGY, Issue 1 2006D. Thévenot Abstract Pork meat and processed pork products have been the sources of outbreaks of listeriosis in France and in other European countries during the last decade. The aim of this review is to understand how contamination, survival and growth of Listeria monocytogenes can occur in pork meat products. This study discusses the presence of L. monocytogenes in raw pork meat, in the processing environment and in finished products. The prevalence of L. monocytogenes generally increases from the farm to the manufacturing plants and this mainly due to cross-contamination. In many cases, this pathogen is present in raw pork meat at low or moderate levels, but foods involved in listeriosis outbreaks are those in which the organism has multiplied to reach levels significantly higher than 1000 CFU g,1. In such cases, L. monocytogenes has been able to survive and/or to grow despite the hurdles encountered during the manufacturing and conservation processes. Accordingly, attention must be paid to the design of food-processing equipment and to the effectiveness of the cleaning and disinfecting procedures in factories. Finally, the production of safe pork meat products is based on the implementation of general preventive measures such as Good Hygiene Practices, Good Manufacturing and the Hazard Analysis Critical Control Point. [source] Genotyping of Campylobacter spp. from retail meats by pulsed-field gel electrophoresis and ribotypingJOURNAL OF APPLIED MICROBIOLOGY, Issue 1 2006B. Ge Abstract Aims:, To determine the genetic relatedness of Campylobacter spp. from retail meat products, and compare the discriminatory power of pulsed-field gel electrophoresis (PFGE) and automatic ribotyping. Methods and Results:, A total of 378 Campylobacter isolates recovered from 159 raw meats (130 chicken, 25 turkey, three pork and one beef) sampled from 50 retail grocery stores of four supermarket chains in the Maryland suburban area from August 1999 to July 2000 were analysed by PFGE with SmaI, 120 isolates of which were also characterized by ribotyping with PstI using RiboPrinter® system. A total of 148 unique PFGE patterns were identified, 91 of which were present in multiple Campylobacter isolates and 24 in multiple meat samples. Nineteen Campylobacter clones with identical PFGE patterns recurred frequently (up to nine times) throughout the sampling period. Comparing ribotyping with PFGE, we identified 44 PFGE patterns and 22 RiboGroups among the 120 isolates tested. Multiple PFGE patterns within one RiboGroup were commonly observed, as well as multiple RiboGroups within one PFGE pattern. Conclusions:, Although Campylobacter present in retail meats were genetically diverse, certain clones persisted in poultry meats. PFGE had a greater discriminatory power than ribotyping, and the two methods were complementary in genotyping Campylobacter. Significance and Impact of the Study:, Genomic DNA fingerprinting of Campylobacter confirmed diverse and recurrent Campylobacter clones in the retail meats, which provides additional data for a better understanding of the epidemiological aspect of Campylobacter infection. [source] Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4°CJOURNAL OF APPLIED MICROBIOLOGY, Issue 3 2002J. Metaxopoulos Aims: To investigate the antagonistic activity of two lactic acid strains against the spoilage microflora in cooked cured meat products, vacuum or modified atmosphere packed at 4°C and to determine the inhibitory capacity of their bacteriocins. Methods and Results: Frankfurter-type sausages and sliced cooked cured pork shoulder were inoculated with Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442 or with their bacteriocins. The microbial, physico-chemical (pH, l - and d -lactate, acetate and ammonia) and colour changes were studied. Results under vacuum packaging showed that in the uninoculated samples of the pork product the spoilage microflora grew but in the inoculated ones the spoilage microorganisms (e.g. Brochothrix thermosphacta and enterococci) reduced during the storage. This observation was more pronounced in the samples with the addition of bacteriocins. In the frankfurter-type sausages the spoilage microflora did not grow in the uninoculated and inoculated samples. In the modified atmosphere enriched in CO2 the population of spoilage microflora remained at low levels in both products, indicating that CO2 has an effect on thespoilage microorganisms' growth. In the pork product the concentrations of acetate and d -lactate increased while l -lactate decreased, but in the frankfurter-type sausages increase of acetate and d -lactate was not observed. Conclusions: Lactic acid strains had an effect on the spoilage microflora growth but did not affect, negatively, the organoleptic properties of the products. These strains may be used as biopreservative cultures or their bacteriocins could be an important contribution to microbiological quality of meat products. Significance and Impact of Study: Establishment of biopreservation as a method for extension of shelf life of meat products. [source] Does altruism play a role in determining U.S. consumer preferences and willingness to pay for natural and regionally produced beef?AGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 2 2009Wendy J. Umberger An area of increasing differentiation among meat products relates to the source-of-origin and types of production methods used to raise the animals. Consumer data collected from a U.S. national online survey was used to estimate the factors helping explain consumers' willingness to purchase and pay a higher premium for two natural and regionally produced beef products: ground beef and USDA (United States Department of Agriculture) Choice rib eye steaks. Consumer preferences for natural and regionally produced beef are shown to be motivated by a combination of perceptions of personal benefits and altruistic factors. Additionally, the results of probit models indicate that the probability a consumer will pay more or less of a premium depends on purchase behavior and shopping location, stated importance of production attributes, awareness and interest in private and civic agricultural issues, in addition to some typical demographic variables such as income. [EconLit Citations: Q130, M130, Q180]. © 2009 Wiley Periodicals, Inc. [source] Mergers and acquisitions, employment, wages, and plant closures in the U.S. meat product industries,AGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 1 2009Sang V. Nguyen The purpose of this article is to evaluate the impact of mergers and acquisitions (M&As) on wages, employment, and plant closures in the meat packing, prepared meat products, and poultry slaughter and processing industries during two merger periods, 1977,1987 and 1982,1992. The analysis relies on two balanced panel datasets of all plants owned by meat and poultry firms that existed in the 1977 Census of Manufacturing and survived until 1987 and another dataset of plants that existed in 1982 and survived until 1992. We find that (a) M&As are positively associated with wages in the meat packing and prepared meat products industries during 1977,1987, but not during 1982,1992; (b) changes in employment are positively related to M&As in all three meat and poultry industries during 1977,1987, but only in the poultry industry during 1982,1992; and (c) M&As are generally negatively associated with plant closures [EconLit. Citations: J630]. © 2009 wiley Periodicals, Inc. [source] Information, labelling, and vertical coordination: an analysis of the Italian meat supply networksAGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 3 2008Alessandro Banterle After the Bovine Spongiform Encephalopathy (BSE) crisis, the European Union (EU) introduced mandatory and voluntary labelling for meat products to reduce the food safety concerns of consumers and to ensure a better distribution of liability among agents of the meat supply chain. The purpose of this article is to evaluate whether voluntary traceability labelling, introduced by Regulation 1760/2000, can be considered a useful instrument for both the producers and consumers of meat products. Attention is focused on the vertical coordination effects of introducing voluntary labelling along the beef chain and on the interest the Italian consumer shows in labelled information on meat products. Two surveys were conducted: one addressing Italian meat organizations that signed voluntary labelling agreements and the other a sample of 1,025 Italian consumers. With regard to supply, the survey revealed that improved traceability led to a better redistribution of liability among the agents of the meat supply chain and to a strengthening of vertical agreements. Regarding the consumers, the results showed a notable consumer interest in the labelled information such as the meat origin and the information related to the system of cattle breeding, cattle feeding, and the date of slaughtering. © 2008 Wiley Periodicals, Inc., [source] MICROBIAL ANALYSIS AND TEXTURAL PROPERTIES OF CANTONESE SAUSAGEJOURNAL OF FOOD PROCESS ENGINEERING, Issue 1 2010YANTAO WU ABSTRACT Cantonese sausage is one of the traditional meat products in China. In the present study, eight Cantonese sausage samples from different manufacturers were collected. Their microbial and textural properties were characterized. The chemical compositions were determined as follows: moisture, 15.18 ± 3.40%; protein, 33.75 ± 7.26% (expressed in dry matter); fat, 42.12 ± 6.64% (expressed in dry matter); total carbohydrates, 9.11 ± 3.73%; sodium chloride, 6.13 ± 0.41%; and sodium nitrite, 35.55 ± 6.69 mg/kg. The pH was determined to be 6.22 ± 0.14, while the acid value was 2.02 ± 0.71 mg potassium hydroxide/g lipid, and the peroxide value was 0.03 ± 0.04 g potassium iodide/100 g lipid. The total viable counts were 5.55 ± 1.48 log10 cfu/g, lactic acid bacteria were 3.59 ± 0.68 log10 cfu/g, staphylococci/micrococci were 3.96 ± 0.54 log10 cfu/g and yeasts/molds were 3.55 ± 0.47 log10 cfu/g. Staphylococci/micrococci were the dominant microbial group in Cantonese sausage. This was different from other sausages. The textural profiles of Cantonese sausage were determined as follows: average values of hardness, springiness, cohesiveness, gumminess and chewiness were 3,066.56 g, 0.96 mm, 0.57, 1,736.76 g and 1,658.26 g × mm, respectively. Analysis of between-variable relationships indicated that the pH value of Cantonese sausage was significantly correlated to its microbial and textural properties. PRACTICAL APPLICATIONS Cantonese sausage has gained much popularity and acceptance in China and many other countries. Commercial products from different manufacturers were collected in this work. The microbiological and textural characteristics of Cantonese sausage as well as the chemical compositions were evaluated. It is helpful to understand this type of sausage in order to improve its quality. [source] INFLUENCE OF SODIUM TRIPOLYPHOSPHATE (STP) TREATMENT AND COOKING TIME ON COOK LOSSES AND TEXTURAL PROPERTIES OF RED MEATSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2007S. BELGIN ERDOGDU ABSTRACT Sodium tripolyphosphates (STPs) are important functional additives used in meat products. STPs reduce cook losses and improve textural properties, especially by increasing the water-holding capacity of proteins. However, increases in cooking time or temperature enhance meat proteins' denaturation, resulting in a reduced water-holding capacity. The amount of STPs diffused into meats would play an important role for these changes. Therefore, the objectives of this research were to determine the effects of processing conditions (cooking time, STP concentration and dipping time) on cook losses and textural properties of red meats, and to relate these changes with diffused amount of STPs. For this purpose, meats (2 × 2 × 2 cm in size) were dipped in different concentrations of STP solutions (2, 4 and 6%) for 10, 20 and 30 min, and were cooked in boiling water for 5, 10 and 15 min. Cook losses were calculated from weight changes, and textural properties were determined by applying texture profile analysis to data obtained using Texture Analyzer TA-XT2i (Stable Micro Systems, Godalming, Surrey, U.K.). STPs were found to decrease cook losses and hardness values. While an increase in STP concentration increased cohesiveness, increase in cooking time resulted in higher hardness, gumminess, chewiness and cook losses. An increase in dipping times also decreased the cook losses and hardness. The results showed that STP concentration, STP dipping and cooking times had significant effects on the changes of textural properties and cook losses of meats. These results may be used for further meat processing optimization studies if they get correlated with sensory data obtained at the same conditions. PRACTICAL APPLICATIONS Cooking to assure safety of food products leads to changes in sensory attributes. The major changes occurring in meats are shrinkage, toughening of tissues, releasing of meat juice and color due to the effect of thermal treatment on proteins. Based on these, resulting cook losses for economical considerations and changes in textural properties affecting consumer satisfaction are widely recognized. Because the meat processing industry uses sodium tripolyphosphates (STPs) to improve textural properties and to reduce cook losses, the objective of this research was to determine the effects of STPs and cooking time on cook losses and textural properties of red meats. The results showed that STPs and cooking time affected the changes in cook losses and textural properties significantly. In addition to these results, an optimization study for decreasing cook losses while improving textural properties should be conducted where these changes are attributed to be significant for human perception using a sensory panel. [source] EFFECTS OF COOKED TEMPERATURES AND ADDITION OF ANTIOXIDANTS ON FORMATION OF HETEROCYCLIC AROMATIC AMINES IN PORK FLOSSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2009GUOZHOU LIAO ABSTRACT Heterocyclic aromatic amines (HAAs) are an important class of food mutagens and carcinogens produced in meats cooked at high temperature. The formation of HAAs in pork floss during processing and the effect of vitamin C and vitamin E on HAAs formation in pork floss were studied. Pork floss was prepared by steaming of raw pork, followed by pressing, tearing, adding various additives, and then the cooked pork was subjected to stir frying. The various HAAs in pork floss were isolated by solid phase extraction and analyzed by high-performance liquid chromatography (HPLC). Results showed that the type and level of HAAs increased with increasing processing temperature. Up to seven HAAs, 9H-pyrido[4,3-b]indole (Norharman), 1-methyl-9H-pyrido[4,3-b]indole (Harman), 2-amino-1- methyl-6-phenylimidazo[4,5-f]pyridine (PhIP), 2-amino-dipyrido[1,2-a: 3,,2,-d]imidazole (Glu-P-2), 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2), 2-amino-9H-pyrido[2,3-b]indole (AaC) and 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAaC) were detected in pork floss when stir fried at 150C. Color development increased with cooking temperatures, and was correlated with HAAs formation. The addition of vitamin C at various levels was not effective toward HAAs inhibition. However, the incorporation of 0.1% vitamin E reduced Norharman, PhIP, AaC and MeAaC concentrations in the pork floss. PRACTICAL APPLICATION The formation of heterocyclic aromatic amines (HAAs) is one of the most unfavorable changes during the cooking of food. Since the connection between the consumption of dietary carcinogens and cancer risks in human has been established, interest in this matter has been growing. However, the processing methods and conditions of Chinese traditional food are different from Western, and to date, little is known about HAAs content in the traditional meat products of China. The information derived from this study serves as an essential base of knowledge from a public health standpoint, and contributes to a repository of HAAs information relevant to Chinese cooking; it also can provide clues to understanding the factors that affect HAAs formation and can indicate means of reducing or eliminating these compounds. [source] THE EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON THE QUALITY AND SHELF LIFE OF FRANKFURTER TYPE-SAUSAGESJOURNAL OF FOOD QUALITY, Issue 2010NALAN GOKOGLU ABSTRACT The effects of modified atmosphere packaging on the quality and shelf life of frankfurter-type sausages, prepared exclusively from beef meat, were investigated. Sausages were packed under varying modified atmosphere conditions (30% CO2/70% N2; 70% CO2/30% N2; 100% CO2; 80% CO2/20% O2) and vacuum, and stored at 4C for 28 days. Lower pH values were observed in the samples packed under modified atmospheres compared to vacuum. Inhibition effect of carbon dioxide concentration on the oxidation was seen. Carbon dioxide caused microbial inhibition. The lowest total viable count was found in the samples packed under 100% CO2. It was concluded that modified atmosphere packaging had significant effect on the quality and shelf life of frankfurter-type sausages compared to vacuum packaging. The most suitable atmosphere among the tested atmospheres was that with 70% CO2, 30% N2 atmosphere. The shelf life of sausages under this atmosphere was 28 days. PRACTICAL APPLICATIONS Meat and meat products are susceptible to spoilage. Several preservation techniques are used to extend their shelf life. Packaging of fresh meat is a common application to protect its quality. Modified atmosphere packaging (MAP) means to replace the air in a package of food with some different mixture of gases. The success in MAP is to choose the suitable gas combination, packaging system, package application and the package material. Proper gas combination to keep meat quality should be provided. Several studies have been performed to extent shelf life of pork sausages and local-type sausages using modified atmosphere packaging technique. However there is no data on beef sausages. The results of this research will form the basis for further studies and also will be beneficial for industry. [source] EFFECTS OF ANTIOXIDANTS ON IRRADIATED BEEF COLORJOURNAL OF FOOD QUALITY, Issue 3 2010LAKSHMANAN RAMAMOORTHI ABSTRACT Fresh beef was dipped into ascorbic acid (AA; 500 ppm), butylated hydroxyanisole (BHA, 150 ppm), butylated hydroxytoluene (BHT, 100 ppm) or propyl gallate (PG; 100 ppm); control samples were dipped in deionized water. Samples were vacuum packaged, then irradiated (0, 1.25 or 2.50 kGy). After irradiation, samples were stored (0, 7 or 14 days) at 4C. Color was assessed instrumentally (L*, a*, b*values, hue angles, chroma) and visually. All antioxidants increased L*value by two units (lighter); however, irradiation dose had no effect. Irradiation increased wet dog and rancid odors of beef; however, it decreased sour odor, a*value, chroma and hue angle, and increased visual green and brown colors, indicating that it reduced redness and color intensity. Antioxidants reduced L*(decreased lightening) and a*values (redness) compared to controls. BHA had the greatest effect on a*value. AA decreased visual green color the most; however, BHA and BHT were also effective. Antioxidants had inconsistent effects on b*value, chroma and hue angle. Storage decreased L*and a*values, and chroma. BHA and PG were most effective at maintaining low thiobarbituric acid-reactive substances when samples were irradiated. PRACTICAL APPLICATIONS Irradiation has the potential to reduce microbial load, increasing both the safety and shelf life of red meat products; however, it has the potential to damage fresh meat color, resulting in unacceptable discoloration. Irradiation can increase off-odors (wet dog, rancid) of beef; however, it can decrease sour odor, instrumental measures of red color, and increase visual green and brown colors. Use of antioxidants including ascorbic acid, butylated hydroxytoluene, butylated hydroxyanisole and propyl gallate can help maintain the color of irradiated beef held in refrigerated storage for up to 2 weeks. [source] SENSORY AND MICROBIOLOGICAL QUALITY EVALUATION OF VACUUM-PACKED SLICED COOKED CHICKEN BREAST.JOURNAL OF FOOD QUALITY, Issue 2 2003SHELF-LIFE ESTIMATION Sensory evaluation and a microbiological study charted the development of lactic acid and psychotropic bacteria and of Brochothrix thermosphacta. Six different sensory methods were used to estimate product shelf-life; of these, the method based on average smell and taste was deemed the most suitable, since these parameters had a greater impact on shelf-life. From a microbiological point of view, mean shelf-life times were estimated at each temperature and compared with the estimates of the tasting panel. In the samples stored at the three lowest study temperatures (2.3, 6.5 and 10C), lactic acid and psychotropic bacteria counts of 107,108 cfu/g were not achieved; this agrees with the absence of sensory rejection at the end of the experiment. At 13.5 and 17.7C, mean shelf-life estimated microbiologically was shorter than that estimated using sensory methods. This difference, which here amounted to at least 8 days, is due to the so-called "delayed change", reported in previous experiments with cooked meat products. [source] PREVALENCE AND ANTIMICROBIAL RESISTANCE OF LISTERIA SPECIES IN FOOD PRODUCTS IN BANGKOK, THAILANDJOURNAL OF FOOD SAFETY, Issue 1 2010SIRIPORN STONSAOVAPAK ABSTRACT A total of 380 meat and meat products, dairy and dairy products, fresh vegetables, fresh seafood, and ready-to-eat food samples from supermarkets in Bangkok, Thailand were collected and analyzed for the occurrence of Listeria spp. and of Listeria monocytogenes. The overall incidence of Listeria spp. was 16.8%, most of them were isolated from raw meat and vegetables. L. monocytogenes was isolated from 18 (4.7%) out of 380 studied samples. Other species isolated were L. innocua (6.6%), L. ivanovii (0.8%), L. seeligeri (0.5%), L. grayi (1.6%) and L. welshimeri (2.6%). The antimicrobial susceptibilities of the 64 isolate of Listeria spp. were also examined by the standard disk diffusion method. Listeria spp. were resistant to penicillin (6.3%), chloramphenicol (3.1%) and tetracycline (1.6%), but sensitive to amoxicillin, vancomycin, ampicillin, rifampicin and sulfamethoxazole. PRACTICAL APPLICATIONS Listeria monocytogenes prevalence in food products in Bangkok has been documented. More studies on the occurrence of L. monocytogenes are needed to establish microbiological criteria of foods in the country. The findings of our study, increases in antibiotic resistance among Listeria spp. will provide useful information for the development of public health policy in the use of antimicrobials in food animal production. [source] GROWTH INHIBITION OF CLOSTRIDIUM PERFRINGENS VEGETATIVE CELLS AND SPORES USING CHICKEN IMMUNOGLOBULIN YJOURNAL OF FOOD SAFETY, Issue 4 2009MIN S. SONG ABSTRACT Egg yolk antibody (IgY) was isolated by the water dilution method from the egg yolk of chickens immunized with Clostridium perfringens vegetative cells and spores. Specific binding activity of IgY against C. perfringens vegetative cells and spores remained relatively high during the immunization period (up to 9 weeks). The titer of specific IgY against C. perfringens spores was 1.4-fold less than that of specific IgY against C. perfringens vegetable cells. The specific IgY powder (10 µg/mL) was found to inhibit the growth of C. perfringens vegetative cells or C. perfringens spores in a liquid medium. The difference of C. perfringens vegetative cell growth between the treatment and control groups was 8.9 × 106 colony forming units (cfu)/mL at 8 h of incubation and 9.95 × 107 cfu/mL at 24 h of incubation. Significant cfu reductions in C. perfringens spores were also observed with specific IgY powder at 24 h of incubation. PRACTICAL APPLICATIONS IgY antibody exerts an antimicrobial activity against pathogens by binding, immobilizing and consequently reducing or inhibiting the growth, replication or colony forming ability of pathogenic bacteria; thus, it is proved to be a viable alternative for antibiotics and preservatives. In this study, IgY against Clostridium perfringens can be used to replace chemical preservatives in food industries. Because IgY functions well at low temperature, it can be used to inhibit the growth of Clostridia which germinate in refrigerated storage conditions, thus preventing foodborne enterotoxicity caused by such bacteria. In practical applications, natural antimicrobial IgY antibody can be applied to meat products for the improvement of food safety. [source] STRATEGIES FOR PROLONGING THE SHELF LIFE OF MINCED BEEF PATTIESJOURNAL OF FOOD SAFETY, Issue 1 2009MATTEO ALESSANDRO DEL NOBILE ABSTRACT The study of different strategies for prolonging the shelf life of fresh minced beef patties was addressed in this work. Fresh minced beef was supplemented with thymol (THY) at levels of 250, 500 and 750 mg per kg of ground beef. Treated samples were packed using a high barrier film and stored in refrigerated conditions (4C) under ordinary atmosphere packaging and modified atmosphere packaging (MAP) conditions for 16 days. The microbiological quality decay kinetic was determined by monitoring the following microorganisms: Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria, Brochothrix thermosphacta, coliforms and total psychrotrophic viable count. Results show that THY, working alone, was effective on coliforms and Enterobacteriaceae, whereas it does not seem to inhibit to a great extent the growth of the other microbial populations. On the other hand, an increased amount of THY, under MAP conditions, had better effects on the product quality, with a consequent prolongation of the shelf life. PRACTICAL APPLICATIONS Great interest is developing in food bio-preservation, because of the ever-increasing needs to protect consumers' health and to valorize the naturalness and safety of food products. However, very few works have been carried out on the applications of bio-preservatives to extend the shelf life of fresh meat products. This study, therefore, was mainly initiated to evaluate the possibility of extending the shelf life of packed fresh meat patties by a combination of thymol (THY) to other extrinsic factors such as storage temperatures and modified atmosphere during packaging. Interesting results were obtained suggesting that THY can perform an efficient synergy with modified atmosphere conditions and could be advantageously utilized by the meat industry. [source] | ||||||||||||||||||||||