Canned Pork Research Articles

Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties.

This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein content and lipid oxidation of the pâtés. Reformulated products exhibited a decrease in a∗ values and an increase in b∗ values. These color changes were also sensorially identified in the Check-All-That-Apply (CATA) test, where the reformulated pâtés were associated with attributes such as 'yellow color' and 'unpleasant color', which were inversely related to product acceptance. The protein reformulation reduced the hardness, gumminess, and chewiness parameters of the pâtés. These textural changes were positively reflected in the CATA test, where the reformulated products were characterized by attributes like 'soft texture', 'pleasant texture', and 'good spreadability', which strongly correlated with higher consumer acceptance. Notably, pâtés with 37.5% and 50% substitutions of pork meat with pea protein showed acceptability levels comparable to the control, and those with up to a 25% substitution exhibited superior sensory acceptability. However, the color alteration suggests the need for future optimization, such as using natural colorants. In summary, the results of this study not only validate the feasibility of replacing pork meat with pea protein in pâtés but also offer valuable insights for future investigations to develop more innovative and sustainable meat products.

Fortification of low‐nitrite canned pork with willow herb (Epilobium angustifolium L.)

SummaryNitrite is a multifunctional additive used for meat products. However, cancerogenic N‐nitrosoamines (NAs) can be formed from nitrite. For this reason, nitrite should be reduced or eliminated. This study aimed to (1) determine the phenolic content, composition, and in vitro antioxidant and antimicrobial activity of water lyophilized extracts of willow herb (WH); and (2) assess the effect of the extracts on lipid oxidation, colour, microbiological and chemical safety of canned pork with lower nitrite content during storage. For the preparation of extract, redistilled water at a temp. of 90°C (1:10) was used. The extracts were filtered and freeze‐dried for 72 h (−80°C, 0.04 mbar). Five different variants of product were tested in the study: control (with 100 mg kg−1 NaNO2) and herbal samples (with 50, 100, 150, and 1000 mg kg−1 WH). The samples were assessed for their colour, antioxidant capacity, lipid oxidation, pH, sensory characteristics, and the presence of N‐nitrosamines and pathogenic bacteria. Oenothein B was found as the predominating compound in the analysed extract (HPLC) followed by querceti‐3‐O‐rhamnoside and oenothein A, myricetin 3‐O‐glucoside. The addition of WH extract contributed to maintaining the typical, cured colour of canned meat as well as reducing the NaNO2 content. Furthermore, fortification with 150 mg kg−1 of Epilobium angustifolium L. extract allowed stabilising the antioxidant properties of canned meat during storage to a greater extent compared to 1000 mg kg−1 of extract.

Changes in acetaldehyde and formaldehyde contents in foods depending on the typical home cooking methods

Analytical methods were validated for the evaluation of acetaldehyde and formaldehyde, which are harmful chemicals, using solid-phase microextraction-gas chromatography/mass spectrometry in four different matrices. Typical home-cooking methods including boiling, pan-frying, and stir-frying, were applied to beef, rapeseed oil, canned pork ham, egg, and rice wine. In addition, monosaccharides, disaccharides, alanine, and glycine were heated for the formation of both aldehydes. All validation parameters, including accuracy, precision, limit of detection, limit of quantification, and uncertainty, for four different matrices were within recommended ranges, confirming the validity of the current method. Acetaldehyde contents ranged from undetectable to 17.92 μg/g and formaldehyde contents ranged from undetectable to 0.27 μg/g. Generally, boiling decreased both aldehydes except acetaldehyde in egg. Pan- and stir-frying increased both aldehyde content substantially in rapeseed oil whereas pan-frying increased acetaldehyde content in canned pork ham and egg. Fructose and sucrose produced higher content of both aldehydes than maltose and glucose when heated. Depending on food type, the cooking process had slightly different effects on the contents of acetaldehyde and formaldehyde.

The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork.

The purpose of this study was to determine the possibility of reducing the amount of NaNO2 added to canned pork during 180 days of storage. In this study, three variants of canned pork were prepared by adding different amounts of sodium nitrite: N (100 mg/kg), NH (50 mg/kg), and NF (no nitrite). The antioxidant capacity, amount of secondary products of lipid oxidation, color intensity, and pH were analyzed after one, 60, 90, and 180 days of storage where sensory properties, water activity (aw), selected pathogenic bacteria, nitrate and nitrite residues, N-nitrosamines (NA), and cholesterol were analyzed after 1 and 180 days of storage. The redness parameter of the nitrite-free canned meat was found to be significantly lower (about 6.4) than that of the products containing sodium nitrite (N: 10.49 and NH: 9.89). During the storage period C. perfringens, L. monocytogenes, and Salmonella were detected in the products. It is not possible to completely eliminate nitrite from the canned pork production process without deteriorating the color, antioxidant properties, sensory characteristics, and health safety. However, the level of hazard chemicals such as NA, nitrate and nitrite residues can be limited by decreasing the amount of nitrite addition to 50 mg/kg. The free-radical scavenging ability for the sample with 50 mg/kg of sodium nitrite was observed to be poor, so its fortification with plant material rich in various polyphenolic substances may be necessary.

Сравнительная оценка показателей качества консервов из свинины NOR и DFD

Сравнительная оценка показателей качества консервов из свинины NOR и DFD

Modification of lipid oxidation and antioxidant capacity in canned refrigerated pork with a nitrite content reduced by half and addition of sweet pepper extract

The aim of the study was to determine whether the addition of sweet pepper extract has any effect on lipid oxidation and antioxidant capacity in canned refrigerated pork that could deteriorate chemically. Three different amounts of extract (0.005, 0.010, 0.015%) were added and compared with control sample (added with 0.010% of butylated hydroxytoluene [BHT]) during a storage period of 270 days. In addition, water activity (aw), the pH, peroxide (LOO) and thiobarbituric acid reactive substances (TBARS) values, oxidation-reduction potential (ORP), antioxidant capacity, nitrosylhemochrome (Mb-NO), instrumental color parameter, and sensory properties were determined after 1, 90, 180, and 270 days of storage. Lipid oxidation values of canned meat with 0.015% of sweet pepper extract were lower than those of control sample, while antioxidant capacity increased by the addition of extract. Consequently, extract addition allowed to stabilize Mb-NO and redness (a*) parameter value of product during the storage period. Generally, the overall sensory quality of the study samples increased in the following order: T1<T2<T3 = C. Furthermore, the results demonstrated the antioxidant capacity of sweet pepper extract (0.015%) as a canned pork additive and allowed to reduced content of nitrite by half, thus achieving oxidative stability similar to that obtained with BHT.

Foodborne botulism in Poland in 2017

The aim of this study is to assess the epidemiological situation of foodborne botulism in Poland in 2017 compared to previous years. The assessment is based on national surveillance data on foodborne botulism cases available in the annual bulletin “Infectious diseases and poisonings in Poland in 2017” and in previous publications, as well as data from botulism case reports for 2017 submitted by Sanitary-Epidemiological Stations to the Department of Epidemiology of Infectious Diseases and Surveillance NIPH-NIH. In 2017, a total of 24 foodborne botulism cases have been reported including 14 with laboratory confirmation of botulism intoxication. The annual incidence rate (0.06 per 100,000 population) was one the lowest since the introduction of mandatory reporting of the disease in Poland. The highest incidence in the country was noted in Podlaskie (0.34). The incidence rate among rural residents (0.10 per 100,000 population) was more than twice as high as in urban areas (0.04). The incidence in men was 49% higher than in women. The disease was most common in middle-aged and elderly people; the highest incidence was noted in age group of 40-49 years (0.13) and 50-59 years (0.14). The most common sources of the toxin were homemade canned pork products as well as mixed or unknown types of canned meats. All patients were hospitalized. Four deaths related to the disease were reported. In 2017, the overall number of reported cases continues to decrease. Limited number of laboratories performing laboratory diagnostics of botulism is still an issue. Additionally a priority remains to conduct health education with regard to safe food preservation, storage and consumption.

The effect of pale, soft and exudative meat on the quality of canned pork in gravy

The objective of the study was to evaluate the use of PSE meat in the production of sterilized pork type canned meat in its own gravy. Canned meat products were produced with 50% of PSE meat as well as with 100% PSE meat, and compared with canned meat products of good quality (RFN). It was found that decreased quality of PSE meat had a small impact on the quality of canned meat products. Substitution of both 50% as well as the total quantity of RFN meat with PSE meat did not affect the course of the sterilization process, neither increase the quantity of excreted fat and jelly in canned meat. It also had no effect on the instrumentally-measured parameters of texture and neither did it affect different sensory quality features, including the overall desirability of the product. The PSE canned meat product were characterized by higher values of L* and b* color parameters.

Pig: A Scholarly View

In George Orwellrs Animal Farm, the pigs infamously changed the law to read: lsome animals are more equal than othersr (108). From Charlotters Web to Babe, there are a plethora of contemporary cultural references, as well as expressions of their intelligence and worth, which would seem to support the pigsr cause. However, simultaneously, the term lpigr is also synonymous with negative attributesmgreed, dirtiness, disarray, brutality and...

Tushonka: Cultivating Soviet Postwar Taste

Tushonka: Cultivating Soviet Postwar Taste

Determination of added water in pork products using microwave dielectric spectroscopy

The effects of added water on the microwave dielectric spectra of pork products has been studied. Results are presented for canned pork, bacon, ham, leg meat and commercial samples of ham and bacon bought from UK retailers. The dielectric spectra were transformed by the method of principal components and the added water content and other compositional variables were regressed against the resultant PC scores to obtain calibration equations. The results were validated using both internal cross-validation (ICV) and a number of unknown samples. The main sources of error are discussed with particular reference to the standard method for determining added water.

Species identification in meat products by RAPD analysis

RAPD fingerprinting was used on several meat products to identify the species used in their manufacture. The tested species and products were: beef, horse (six breeds), mule, donkey, buffalo, elk, reindeer, pork, lamb, goat, kangaroo, ostrich, three apparently identical packages of sliced, frozen red meat, labelled as `storfe' (cattle in Norwegian) and sold as beef, pork salami, boiled canned pork and `Lammerull'. RAPD analysis produced clear fingerprints from the products analyzed from which the species could be easily identified. All the products were correctly labelled except one of the packages containing sliced frozen red meat sold as beef. This product did not contain any of the above-mentioned species and it was very likely neither a hybrid nor a different race of them. ©

Bacteriological examinations of chilled, cured canned pork hams and shoulders using a conventional microbiological technique and the DEFT method

106 samples of chilled, cured canned hams and shoulders have been examined with a traditional plate count technique and with the Direct Epifluorescent Filter Technique (DEFT). The results have shown that the traditional bacteriological technique for enumeration of viable bacteria and DEFT do not correlate and further that DEFT, better than the traditional bacteriological technique, can predict microbiological problems for sliced products produced from chilled canned cured meat products.

Evaluation of Cured, Canned Pork Shoulder Tissue Produced by Electrical Stimulation, Hot Processing and Tumbling

ABSTRACTThe two way (tumbling time × rigor condition) interaction was significant (p&lt;0.05) for yield with tumbling producing a greater variation in yield in pre‐than post‐rigor muscle. Utilizing the tumbling treatment increased salt soluble proteins (p&lt;0.01), binding strength (p&lt;0.01), cohesiveness (p&lt;0.01), water‐holding capacity (p&lt;0.01), Instron tenderness (p&lt;0.01) and a more even distribution of both salt (p&lt;0.01) and sodium nitrite (p&lt;0.01). Pre‐rigor muscle treatment improved ham flavor (p&lt;0.05), juiciness (p&lt;0.05) and reflectance of product color at 570 nm (p&lt;0.05) and 650 nm (p&lt;0.06) when compared to the post‐rigor muscle. Electrical stimulation (500 volts) did not alter the quality of canned pork.

Clinical and epidemiological characteristics of botulism

We analyzed the clinical picture and epidemiology of botulism diseases in 6 foci of infection (20 patients 16 men and 4 women).In one outbreak, 4 people fell ill after eating home-made canned pork stew. 2 of them recovered, and 2 died with symptoms of respiratory failure. In 1 patient from this focus, botulinum toxin type B was found in the blood, and a bacillus of type B botulism was isolated from the urine.

Effect of heating time on volatile composition of canned pork meat

Volatiles from samples of ground pork meat, subject to 10, 20, 30 and 40 min heating at 121°C, were isolated by trapping on Tenax GC and Porapak Q. Essences were compared on wall-coated open-tubular glass capillary columns and analysed by glass capillary gas chromatography-mass spectrometry. Low molecular weight alcohols, many with branched-chain skeletons, mercaptans and cyclic products, were among the compounds identified. The amount of volatiles present appeared to correlate well with the heating time to which the sample had been subjected.

Stability of red food colours in the presence of nitrite in canned pork luncheon meat

AbstractThe stability of nine red food colours in pork luncheon meat products in the absence and presence of nitrite has been investigated. The extracted dyes were examined by visible and u.v. spectrophotometry and paper chromatography for changes due to processing and to the presence of nitrite. All the colours were destroyed to some extent but with nitrite more of the food colour survived. Subsidiary dye components and colourless fluorescent products were formed as a result of heat processing and in certain cases additional products were observed in the presence of nitrite.

Incidence of Putrefactive Anaerobic Spores in Meata

SUMMARYStudy of the incidence of putrefactive anaerobic spores in fresh and cured pork trimmings and in canned pork luncheon meat from several commercial meat packing plants in Iowa indicated that the level of contamination was very low. The mode of putrefactive anaerobic spores in fresh pork trimmings was less than 0.18 per gram and less than 1 per gram in cured pork trimmings and canned pork luncheon meat. The maximum spore count found in any sample tested was 51 spores per gram. Spore counts on samples from different plants were similar.

Bottled and canned meat products. II.—Processing requirements for domestic methods

AbstractProcess values for bottled and canned pork, joints of chicken and rabbit, sausage meat and brawn have been determined using domestic equipment. The chances of such process values falling below the safe limits for the destruction of pathogenic organisms have been calculated statistically. The process times and maximum packing weights of these products in various preserving containers of 1–2 lb. capacity have shown that whilst most of the times agree with those recommended in American literature, some of the produce in jars of thicker glass requires a longer process time to give the same level of safety.

THE VITAMIN B1 CONTENT OF CANNED PORK

Canned pork of the type known as spiced luncheon meat was found to contain an appreciable amount of vitamin B1 after the complete canning process. There were, however, losses of the original vitamin B1 in the raw meat during the retorting process used for cooking and commercially sterilizing the product. These losses were 55.3%, 55.6%, and 41.9% of the original vitamin in three series of packs examined. It was possible to fortify 6-lb. export packs of canned pork with synthetic thiamin to a level equal to, or above, that of the natural vitamin in raw meat. The destruction of synthetic added vitamin was no greater than that of natural vitamin under the conditions of this study.