Canned Meat Products Research Articles

Chemical and Microbiological Spoilage of Canned Meat Products

Canned meats are a popular food source that provides protein and the advantage of extended shelf life. However, these products are carbohydrates, fats, vitamins to chemical and microbiological spoilage that can cause changes in their texture, flavor, and odor. Therefore, 60 random samples of locally manufactured canned food were collected from different supermarkets in Alexandria governorate, which were divided into three groups 20 each of canned beef, canned chicken, and canned fish. The obtained results revealed that the mean values of FFA, TVN, and TBA of canned beef, chicken, and fish were 1.17±0.08, 1.07±0.08 & 1.27±0.01; 0.12±0.05, 0.13±0.05 & 0.12±0.04 and 13.4±0.89, 12.75±0.44 & 14.52±0.73, respectively, while the mean of TMA in canned fish was 0.64±0.04 mg/100g. Regarding microbiological quality, the mean values of the aerobic bacterial count were 1.85×104±0.49×104, 1.1×104± 0.47×104, and 7.84×103±2.13×103 Cfu/g in examined canned beef, chicken, and fish products; the mean values of anaerobic bacterial count in the same products were 1.02×104±1.23×104, 0.52×104±0.70×104, and 6.0×103±9.01×103 Cfu/g, respectively. All chemical and bacteriological parameters compared with Egyptian and international standards. Bacillus cereus was detected in 25, 20 and 15% of examined canned beef, chicken, and fish products. On the other hand, Clostridium perfringens couldn’t be detected in any examined canned meat products. Contaminated canned meat products highlighted the need to implement food safety systems such as HACCP during the manufacturing of meat meals.

A probabilistic approach to model bisphenol A (BPA) migration from packaging to meat products

Bisphenol A (BPA), a synthetic chemical which has raised concerns due to its potential toxicological effects on humans, has been widely detected in canned and non-canned meat and meat products. This study estimated BPA migration from packaging to non-canned and canned meat products by developing two probabilistic models. BPA concentration data in packaging materials were collated, including polyethylene terephthalate, polyvinyl chloride, epoxy-based coatings, and polyester-based coatings. Migration ratios were calculated from migration tests of BPA molecules moving from packaging to food simulants. The predictive model revealed that the BPA migration concentration from packaging ranges from 0.017 to 0.13 (5th–95th percentile) μg kg−1 with a simulated mean of 0.056 μg kg−1 in non-canned meat products. This is in stark contrast to the simulated mean of 134.57 (5th–95th percentile: 59.17–223.25) μg kg−1 for canned meat products. Nevertheless, plastic packaging was estimated to contribute only 3 % of BPA levels in non-canned meat products. The sensitivity analysis showed that the contact area of meat products with films is the most sensitive parameter of the plastic packaging migration model. It is concluded that plastic packaging may not be the only or dominant source of BPA in non-canned meat products.

An attempt to use a barley fibre preparation containing β‐glucan in the production of functional canned meat

AbstractNutritional value and physical and sensory quality characteristics of medium‐grounded model canned meat products containing barley fibre preparation Vitacel BG300 (0.0%, 3.0% and 6.0%) were assessed. The results showed that regardless of the type of thermal treatment (pasteurisation and sterilisation), the addition of barley fibre did not significantly (P > 0.05) alter the content of the main nutrients (protein, fat and chlorides) in the block of canned meat product. Increasing the dose of barley fibre from 3.0% to 6.0% significantly increased (P < 0.05) the thermal loss in both pasteurised and sterilised canned meat products. The colour of the blocks of both pasteurised and sterilised canned meat products with barley fibre was significantly (P < 0.05) darker, and the instrumental hardness differed from the corresponding control products. Despite the beneficial nutritional effect of the Vitacel BG300 barley fibre preparation, its use significantly deteriorated the sensory quality of canned meat products.

The Effect of the Addition of Fiber Preparations on the Color of Medium-Grounded Pasteurized and Sterilized Model Canned Meat Products.

A beneficial aspect of the use of fiber preparations in the meat industry is the improvement of some quality characteristics of meat products. However, the preparation added in the amount of 3 or 6% may affect their color. The effect of the addition of barley, wheat and oat fiber preparations with different fiber lengths, in quantities allowing the product to be indicated as “high in fiber” or “source of fiber”, to pasteurized or sterilized medium-grounded canned meat products on their color, was determined. In the obtained canned meat products, the basic chemical composition and the L*, a* and b*, C* (Chroma) and h* (hue angle) color components were determined. The addition of the barley fiber preparation BG 300 to the model canned meat products caused a significant (p ≤ 0.05) darkening and an increase in the proportion of yellow color. In an industrial practice, this may result in poorer consumer acceptance of the meat product. Fiber length of wheat and barley fiber had no effect on the color components of products. The 6% addition of the wheat fiber preparations WF 200R and WF 600R or the oat fiber preparations HF 200 and HF 600 caused an apparent lightening of their color (ΔE > 2) compared to the control products.

Quality Assurance of some imported canned meat products marketed in Fayoum city, Egypt

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

Detection of Pork in Canned Meat Products by using DNA-based Methods

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

Influence of the Dose and Length of Wheat Fiber on the Quality of Model Sterilized Canned Meat Products.

The aim of this study was to evaluate the quality of model homogenized sterilized canned meat products produced with wheat fiber preparations (WF 200 R or WF 600 R) with different fiber lengths used in the amount of 3% or 6% by weight of the batter. Basic chemical composition (water, protein, fat, collagen and salt content), pH level, water activity, thermal drip, CIEL*a*b* color components, texture parameters (TPA, shear force) and sensory quality were determined. The addition of 3% or 6% of wheat fiber preparations did not affect the basic chemical composition, water activity and pH of products. The 6% addition of both fiber preparations caused lightening of the color of the meat blocks. Products with the addition of both wheat fiber preparations were characterized by significantly (p ≤ 0.05) higher hardness than the control product. Sensory quality of products, except tastiness, with the addition of wheat fiber preparations did not differ from the control product. There was no significant effect of wheat fiber length on the quality of meat blocks. Both lightening the color of canned meat blocks produced with the addition of wheat fiber preparation, as well as increasing their hardness, is desirable and contributes to increasing the quality of products.

РОЗРОБКА РЕЦЕПТУРИ М’ЯСНИХ КОНСЕРВІВ З ГРИБАМИ

РОЗРОБКА РЕЦЕПТУРИ М’ЯСНИХ КОНСЕРВІВ З ГРИБАМИ

Evaluation of environmental impact of two ready-to-eat canned meat products using Life Cycle Assessment

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

Microbiological Assessment of Canned Meat Products with Molecular Detection of Clostridium Perfringens Toxins

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

Optimization of Technology of Canned Meat Products

Optimization of Technology of Canned Meat Products

Molecular identification of isolated fungi, microbial and heavy metal contamination of canned meat products sold in Riyadh, Saudi Arabia

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

Evaluation of Bait Matrices and Chemical Lure Attractants for Brown Tree Snakes

Author(s): Savarie, Peter J.; Clark, Larry | Abstract: Brown tree snake introduction to the snake-free island of Guam has severely impacted its native terrestrial vertebrates and economy. These nocturnal predators have extirpated forest birds, caused drastic reductions of lizards, and there is a major concern that snakes could be dispersed to other areas through Guam’s cargo transportation systems. Techniques to deter the spread of snakes include cargo inspection with detector dogs and live trapping using live mice as lures to reduce snake densities in cargo handling areas. Maintaining mice in traps is expensive, and an inanimate lure would be highly desirable. Oral baiting with dead neonatal mice (DNM) treated with acetaminophen is another technique being implemented for reducing snake populations. An objection to DNM is that they decompose and become putrid after 3-4 days. Consumption of 21 candidate bait matrices was compared to DNM in free-choice tests in individually caged snakes under laboratory conditions. Consumption of dead quail chicks and geckos was equivalent to DNM. Processed canned meat products, stew beef, and chicken were 30-50% as effective as DNM. Baits not consumed included dog blood, beef liver, and quail eggs. Under field conditions with live trapped snakes, consumption of 7 bait matrices was compared to DNM in 1-choice tests. DNM were preferred (55% consumption) over all other baits. Consumption of plastic lizards, chicken fat, and mealworms was 33%, 14%, and 13%, respectively. Odoriferous chemicals (n = 23), characteristic of decomposing animal flesh, were evaluated for their ability to attract snakes in the field. Chemicals were individually evaluated by placing them on tofu baits in PVC tubes (bait stations). Snake activity around the bait stations was monitored with infrared videography. Some of the 23 chemicals (i.e., L-methionine, 3-methyl-1-butanethiol) appeared to attract snakes to the tubes. However, no tofu baits treated with chemicals were consumed, whereas 100% of the snakes that visited tubes baited with DNM consumed the dead mice. These results, along with analysis of videos, indicate that chemicals may act as long distance lures but are insufficient for stimulating and initiating consumptive or appetitive search behaviors at close range.

Evaluation of Bacteriological Stability of Minced Canned Meat Stored Under Simulated Tropical and Subtropical Conditions

Thermal inactivation of spoilage microorganisms is one of the widely used commercial food preservation techniques. However, its application may be too costly in terms of energy expenditure or inappropriate in terms of product quality. In this study, an attempt was made to produce tropical storage stable canned meat using remarkably milder heating effects than those commonly used by food processors. Canned beef in its own juice was used as a model product and Bacillus stearothermophilus (Merck Art No. 11499), Clostridium sporogenes (ATCC 10000) and Clostridium thermosaccharolyticum (ATCC 7956) as reference strains. The raw minced meat used for the formulation of the product was contaminated with spores of the aforesaid strains at 10 4 -10 6 spores/g prior to the heat treatment. The heating effects (F c – values) were measured throughout the experiment at the geometrical middle point (GMP) of the can. The canned meat was thereafter stored up to six months under simulated tropical and subtropical temperatures of 55 o C and 25 o C respectively, followed by bacteriological investigations. Results showed that C. sporogenes is of no significance in the production of tropical storage stable canned meat products. This strain was eliminated by F c = 3.0 even at a very high contamination level of 10 6 spores/g. At the same level of contamination, heating values of F c = 13.0 and 16.0 were needed to eliminate spores of C. thermosaccharolyticum and B. stearothermophilus , respectively. At a reduced contamination level of 10 4 spores/g F c values of 11.0 and 15.0 were necessary to completely eliminate the same bacteria, respectively. Addition of 0.4 % benzoic acid resulted into reduction of the F c – value from 16.0 to 13.0 for the elimination of B. stearothermophilus at 10 6 spores/g contamination level. Adding the same amount of citric or acetic acid was enough to lower the heating value further to 11.0. Potassium sorbate was ineffective in increasing the heat sensitivity of B. stearothermophilus even at a concentration of 4 % in the minced meat. It was concluded that the heating effects (F c – values) recommended for the production of tropical stable and safe meat products are applicable only for highly contaminated raw meat. F c – values of 16 and above given by some authors seem to be on the higher side. Observing hygienic practices in handling of the raw meat could significantly (P Addition of small amounts of benzoic, citric and acetic acids (GRAS-substances) to the product can indeed reduce the heating values remarkably, however their application is limited due unacceptable flavor imparted to the product at levels exceeding 0.5 %. Journal of Agriculture, Science and Technology Vol.3(2) 2001: 31-44

Time Temperature Heating Effect on Biuret-Positive Water-Extractable Porcine and Bovine Muscle Proteins

Ground pork longissimus or beef semimembranosus muscle was heated in stoppered glass tubes in a controlled temperature bath at 60, 65, 67.5, 70, or 75°C and held for 0, 7.5, 15 or 30 min after the sample reached the desired internal temperature, removed, and cooled (0–2°C) immediately. Heated samples were homogenized with deionized water at a ratio of 1:3.3 (w/v) muscle to water. The amount of water-extractable proteins was determined by the biuret method. Eight ml of clear extract from each treatment was reheated for 15 min at 70°C, removed, and cooled (0–2°C) immediately. Coagulum was removed by filtration (0.45 μm), and a biuret measurement made on the clear extract. These two values were used to calculate a water-extractable biuret-positive ratio (EBPR) value for a specific time/temperature treatment. The base value of 70°C was selected for the ratio because it represents a temperature slightly above that necessary for thermal inactivation of certain animal viruses required by USDA-APHIS/FSIS for certain imported canned meat products. Heat denaturation/coagulation of water-extractable, biuret-positive bovine and porcine compounds with subsequent solubility loss was a time/temperature-dependent process through 70°C. EBPR values for bovine and porcine muscles heated up to 60, 65, 67.5, 70, or 75°C with no holding time were 2.11, 1.23, 1.08, 1.07, 1.02 and 2.88, 1.65, 1.13, 1.04, and 1.02, respectively. Using 70°C as the critical denaturation/coagulation temperature, EBPR values for beef and pork were 1.07 ± .024 and 1.04 ± .066, respectively. Upper 95% confidence limits were 1.30 for beef and 1.12 for pork.

Role of curing agents in the preservation of shelf-stable canned meat products.

Experiments were conducted to gain a better understanding of the mechanism by which sodium chloride, sodium nitrate, and sodium nitrite supplement the action of heat in preserving canned cured meat products. Heated spores of putrefactive anaerobe 3679h were less tolerant of all three curing agents in the outgrowth medium than were unheated spores. When the curing agents were added to the heating menstruum, but not to the outgrowth medium, sodium chloride and sodium nitrate tended to protect the spores against heat injury, but sodium nitrite did not. When the spores were both heated and cultured in the presence of the curing agents: (i) nitrate and salt increased the apparent heat resistance at low concentrations (0.5 to 1%) but decreased it at concentrations of 2 to 4%; (ii) nitrite was markedly inhibitory, especially at pH 6.0. At the normal pH of canned luncheon meats (approximately 6.0), nitrite appears to be the chief preservative agent against spoilage by putrefactive anaerobes.