Grams Of Meat Research Articles

Modeling the growth probability of Clostridium Perfringens in cooked cured meat as affected by sodium chloride and sodium tripolyphosphate

Clostridium perfringens has been implicated in food poisoning outbreaks linked to cooked cured meat. Although there are regulatory requirements to prevent its growth during meat production, additional control measures may reduce the C. perfringens risk. This study examined the effect of sodium chloride (salt) and sodium tripolyphosphate (STPP) on the growth probability of C. perfringens in a cooked cured meat. Ground beef (10 % fat) was mixed with 200 ppm sodium nitrite, 1–4 % salt, and 0–1.5 % STPP and inoculated with C. perfringens spores. Five grams of meat were vacuum-packaged in individual bags and heated at 70 °C for 30 min to activate the spores. Ten bags from each formulation were incubated at 46 °C for 48 h. The populations of C. perfringens before and after incubation were enumerated to determine the growth event of C. perfringens (an increase of >1.0 log CFU/g population after incubation) for each sample. The growth event ratios were fitted with a logistic model to develop a C. perfringens growth probability model as a function of the concentrations of salt and STPP. The combinations of 1 % salt and up to 1.5 % STPP were not able to prevent the growth of C. perfringens. For 2, 3, and 4 % salt, the growth/no growth boundaries were observed at approximately 1.5, 1.0, and 0.5 % STPP, respectively. The resulting model indicates that salt and STPP were significant factors (p < 0.05) affecting the growth probability of C. perfringens. This study identified the concentrations of salt and STPP that prevent the growth of C. perfringens in a cooked cured meat containing 200 ppm sodium nitrite. The model could be used for predicting the growth probability of C. perfringens as affected by salt and STPP concentrations and for selecting the additive concentrations that may reduce the growth probability of C. perfringens in cooked cured meat products.

ANALISIS PROKSIMAT KEPITING PASIR (Ocypode Cursor) SEBAGAI SUMBER MAKANAN BERGIZI BAGI MASYARAKAT PESISIR DI KECAMATAN SALAHUTU PULAU AMBON

Background: The use of the Ocypode Cursor sand crab as a source of nutritious food for coastal communities in the Salahutu District area is because this marine animal is found living in sandy substrates along the coast and can be used as a source of nutritious food for coastal communities. Methods: Water content measurement was carried out using the oven method. Determination of ash content is carried out using the dry ashing method. Determination of fat content was carried out using the Soxhlet method. Analysis of protein levels using the Kjeldahl micro method. Results: The results of proximate analysis of sand crab for 100 grams of meat showed a water content of 79.72%, ash content of 6.82%, fat content of 7.5%, protein content of 15.7%. Conclusion: The results of the analysis show that there is a significant regression according to the regression provisions y = a + bx= 3,266 + 0.016, and the value of R2 = 0.802, even the analysis also shows that there is a significant influence according to the value of df = 24-22 = 2 with the value of F = 44,588 with a significance level of 000, &lt; p 0.05, this means that there is a significant influence between the availability of the Ocypode cursor sand crab population in its habitat and Ocypode cursor as a source of nutritious food for the community (OcMGz).

ОБҐРУНТУВАННЯ НЕОБХІДНОСТІ ФОРМУВАННЯ БОЙОВИХ СУХИХ ПАЙКІВ І РАЦІОНІВ ХАРЧУВАННЯ ДЛЯ ЗАБЕЗПЕЧЕННЯ СИЛ СЕКТОРУ БЕЗПЕКИ І ОБОРОНИ УКРАЇНИ

Analysis of daily dry products (MRE, norm 10) shows that the nutrient composition, biological, energy and physiological value of the MRE do not fully satisfy the needs of the serviceman’s body during adaptation to the conditions of service, while performing duties in crisis and conflict regions of the country in emergency cases as well as in extreme conditions due to insufficient content of full-fledged animal proteins, unbalanced ratio of essential amino acids, such as: methionine, lysine and tryptophan, fat acids, insufficient content of mono- and disaccharides, imbalance between proteins, fats and carbohydrates in daily ration, lack of calcium, phosphorus and magnesium, deficiency of vitamins A, В2 and C. The energy content of actual ration doesn’t fully compensate for the real average daily energy expenditure of the personnel [8-10, 13], which is 3500-4000 kcal for ground troops. The heavy physical, moral and psychological burdens faced by military personnel while performing service and combat missions increase the body's need for nutrients. It is possible to overcome the deficiency of essential nutrients, micro- and macronutrients by increasing the range of products in the ration. According to the scientists, either one liter of milk or 10 kilograms of beef or three kilograms of carrots ensure the daily norm of calcium. 500 grams of meat or one kilogram of black bread grant daily norm of vitamin B needed for the body. A bucket of apples, or 2 kg of carrots or 5 lemons can provide the body with daily norm of vitamin C. It is clear that this is not expedient from an economic point of view and because of the issue of mass-dimensional indicators, which do not fully cover the needs of personnel in combat environment. Today, the daily set of dry rations (MRE) is mainly made up of canned products. It is mostly represented by animal proteins in the composition of meat and meat-vegetable preserves. We believe that in order to solve the stated problems, it is necessary to develop new dry rations (MREs) taking into account service burden, conduct an analysis of the chemical composition, and adjust the rations according to minerals and vitamins. This will contribute to increasing the resistance of the body of military personnel to intense physical and environmentally unfavorable burdens and will improve the level of their military and professional efficiency.

Detection of Contamination Salmonella sp. of Beef in Banyuwangi Traditional Market

Salmonella sp. is one of the bacteria from Food-Borne Disease agents, can contaminate meat and cause salmonellosis. According to National Indonesian Standard 2009, meat is safe for consumption if it has a negative result of salmonella in 25 grams of meat. The purpose of this study was to determine whether there was contamination of Salmonella sp. on beef sold in the traditional market of Banyuwangi District. A total of 18 samples used in this study were taken according to the criteria for isolation and identification. All samples were enriched with the pre-enrichment stage using Lactose Broth media, and the enrichment medium using Tetrathionate Broth. Furthermore, in the isolation stage using Salmonella Shigella Agar (SSA) media. Then proceed with the identification stage using the Triple Sugar Iron Agar (TSIA) test, the Sulfide Indole Motility (SIM) test, and the Urease test. The results showed that 5 out of 18 samples tested positive for Salmonella.

Indication of a Type of DNA Damage Called "Alkylation" as High Levels of Tumor Alkylation Damage

In this recent study, DNA data from 900 patients with colorectal cancer were reviewed. Analysis of the data showed a distinct mutation signature, a pattern that had never been identified before but indicated a type of DNA damage called "alkylation." Red meat contains chemicals that can cause alkylation. High levels of tumor alkylation damage are seen only in patients who consume an average of more than 150 grams of meat per day, roughly equivalent to two or more meals. On the other hand, a group of researchers in 2019 in a controversial conclusion stated that they do not have much confidence in reducing deaths from colon cancer by avoiding red meat. Keywords: Cancer; Cells; Tissues; Tumors; Prevention; Prognosis; Diagnosis; Imaging; Screening, Treatment; Management

Investigation of DNA Damage Induced by Alkylating Agents and Repair Pathways by Cooperating Mechanisms Driving the Formation of Colorectal Adenomas and Adenocarcinomas Using DNA Alkylation and DNA Methylation

In this recent study, DNA data from 900 patients with colorectal cancer were reviewed. Analysis of the data showed a distinct mutation signature, a pattern that had never been identified before but indicated a type of DNA damage called "alkylation." Red meat contains chemicals that can cause alkylation. High levels of tumor alkylation damage are seen only in patients who consume an average of more than 150 grams of meat per day, roughly equivalent to two or more meals. On the other hand, a group of researchers in 2019 in a controversial conclusion stated that they do not have much confidence in reducing deaths from colon cancer by avoiding red meat. Keywords: Cancer; Cells; Tissues, Tumors; Prevention, Prognosis; Diagnosis; Imaging; Screening; Treatment; Management

Determine The Manufacturing Characteristics of Iraqi Pasterma

The Study was aimed to determine and fixed the fat source (beef or sheep) and percentages use for production of Iraqi pasterma and to determine the best treatment from them by use measurements of the physical and chemical characteristics and sensory evaluation of the pastrama where stored at a temperature of 4 C0 for a period of 21 days. four treatments were used, the first treatment was used 800 gm of meat with 200 g pelvic and kidney fat, the second treatment used 750 g of meat with 250 g of tail fat, the third treatment used 800 g of meat with 200 grams of tail fat, the fourth treatment used 750 grams of meat with 250 grams of pelvic and kidney fat. with the addition to salt, sugar, spices, then packaged in natural casings (from cleaned cow small intestine sterilized in 15% NaCl with 1% Acetic Acid). Treatments were stored for a storage period of 1,7 14,21 days. to study the effect of treatments and storage periods on properties (pH, WHC, Drip loss, coking loss TBA, moisture protein, fat and ash percentage and sensory evaluation ). The Results was found to be superior to the fourth treatment in the sensory evaluation and have the highest estimate in moisture and lipid measurements and the lowest pH. Results obtaining the best characteristics of fermented pastrami.

Children and their being "carnivorous": is visceral adiposity protection or promotion?

Environmental factors and, in particular, diet, could represent potentially modifiable risk factors for the treatment of childhood obesity. The association between red meat consumption and obesity is demonstrated in adulthood. On the other hand, the association between red meat consumption and obesity is not as clear in children and adolescents. The aim of this study is to test the hypothesis that children and adolescents with obesity are consuming higher quantities of red meat, while still taking into account the appropriate consumption and the overall benefits of red meat itself. A cross-sectional study was conducted by using a sample including 41 children and adolescent affected by obesity. Anthropometric measures and eating habits, including red meat consumption, were collected at baseline using a structured and detailed questionnaire. The amount of red meat intake was estimated in portions per week (for clarity, the term portion is equivalent to about 150 grams of red meat). Red meat consumption correlates with Body Mass Index (BMI) (P<0.01). Waist circumference (WC) values are also directly proportional to the consumption of red meat (P<0.05). This study demonstrates that red meat consumption correlates with BMI and WC in pediatric age. Considering the opposite results from other study, the association between red meat consumption and obesity seems less clear in pediatric age rather than adulthood. On the other hand, the current state of art emphasizes that there should be more attention in obese and overweight children and adolescents in conjunction with appropriate lifestyle changes in order to achieve adequate waist circumference, BMI and related cardiovascular health. Benefits and risks associated with red meat consumption would seem balanced if consumed in moderate quantities as part of balanced diets with a high intake of vegetables and fruits. Even for the topic "red meat," the right balance would seem to lie in the middle.

Nutritional value of horse meat and products on the Slovenian market

The nutritional value of three muscles (Longissimus lumborum, Biceps femoris and Triceps brahii) sampled from six horses of breed Posavec and two meat products were determined by the physicochemical, instrumental and sensory analysis. The basic chemical composition (water, fat, protein and ash content as well as fatty acid profile) and the pH value on raw muscles and two meat products were analysed. Horse meat steaks of 2.5 cm thickness were thermally treated on a double hot-plate grill at a temperature of 220 °C to the internal temperature of 65 °C. Sensory evaluation of the heat-treated samples and meat products were followed by quantitative descriptive analysis using a structured scale. The instrumental measurements of colour (CIE L*, a*, b*) and texture (shear force on muscles and the Texture Profile Analysis test on products) were carried out. On average, 100 grams of meat contains 72.44 ± 1.94 g of water, 1.96 ± 2.33 g of fat, 21.52 ± 1.30 g of proteins, and 1.02 ± 0.06 g of ash, and pH value of 5.64 ± 0.05. Horse meat express an extremely beneficial fatty acid composition (containing 37.8 wt. % of saturated, 36.8 wt. % of monounsaturated and 17.6 wt. % of polyunsaturated fatty acids), the P/S ratio of 0.5 and the n-6/n-3 ratio of 3.6. The tenderer texture is found in the Longissimus lumborum muscle, followed by the Triceps brahii muscle and the Biceps femoris muscle. The colour is defined by the low L* value and high a* and b* values in comparison with the meat of other animals. On average, 100 g of horse hot dog contains 56.27 ± 0.82 g of water, 25.48 ± 0.85 g of fat, 14.04 ± 0.73 g of proteins, 2.47 ± 0.28 g of ash, and pH value of 6.23 ± 0.06, the P/S ratio of 0.5 and the n-6/n-3 ratio of 2.2. On average, 100 g of Posavska sausage contains 55.93 ± 1.28 g of water, 22.13 ± 2.56 g of fat, 18.52 ± 0.97 g of proteins, 3.01 ± 0.09 g of ash, and pH value of 6.16 ± 0.09, the P/S ratio of 0.5 and the n-6/n-3 ratio of 5.8. The panel assessed both products as good with specific characteristic due to the presence of horse meat.

IDENTIFIKASI MUTU FISIK, KIMIA DAN ORGANOLEPTIK ES KRIM DAGING KULIT MANGGIS (Garcinia mangostana L.) DENGAN VARIASI SUSU KRIM

Mangosteen is a fruit that is high antioxidant content, especially on the skin. Meat mangosteen skin has a chance to develop into one product is ice cream. Ice cream is a kind of semi-solids with a mixture of milk, sugar, flavors and emulsifiers. This study aims to determine the quality (physical, chemical and organoleptic) ice cream mangosteen rind. Making ice cream in this study includes the preparation of the dough, mixing, shaking, cooking, packaging and freezing agitation. Variation of treatment in this study is mangosteen peel meat : milk cream (100 : 600, 150 : 550, 200 : 500, 250 : 450 and 300 : 400) grams per milliliter. The study design used was completely randomized design (CRD) with five treatments and three replications, if significantly different followed by DMRT. The analysis is done of the overrun , melting speed, the levels of antioxidants and organoleptic (color, flavor and texture). Based on the analysis of physical and chemical quality of the research is on comparative treatment mangosteen peel 300 grams of meat and 400 milliliters of milk cream. While the results of the analysis of organoleptic quality in terms of color, taste and texture of the panelists preferred is the treatment of mangosteen peel 200 grams of meat and 500 grams of milk cream.Keywords : Mangosteen Skin Meat, Milk Cream, Ice Cream

Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling

The effect of nitrite and erythorbate on Clostridium perfringens spore germination and outgrowth in ham during abusive cooling (15 h) was evaluated. Ham was formulated with ground pork, NaNO2 (0, 50, 100, 150 or 200 ppm) and sodium erythorbate (0 or 547 ppm). Ten grams of meat (stored at 5 °C for 3 or 24 h after preparation) were transferred to a vacuum bag and inoculated with a three-strain C. perfringens spore cocktail to obtain an inoculum of ca. 2.5 log spores/g. The bags were vacuum-sealed, and the meat was heat treated (75 °C, 20 min) and cooled within 15 h from 54.4 to 7.2 °C. Residual nitrite was determined before and after heat treatment using ion chromatography with colorimetric detection. Cooling of ham (control) stored for 3 and 24 h, resulted in C. perfringens population increases of 1.46 and 4.20 log CFU/g, respectively. For samples that contained low NaNO2 concentrations and were stored for 3 h, C. perfringens populations of 5.22 and 2.83 log CFU/g were observed with or without sodium erythorbate, respectively. Residual nitrite was stable (p > 0.05) for both storage times. Meat processing ingredients (sodium nitrite and sodium erythorbate) and their concentrations, and storage time subsequent to preparation of meat (oxygen content) affect C. perfringens spore germination and outgrowth during abusive cooling of ham.

The extirpation of large mammals and implications for montane forest conservation: the case of the Kilum-Ijim Forest, North-west Province, Cameroon

A review was carried out of the mammalian fauna of the Kilum-Ijim forest in the mountains of northwest Cameroon. The purpose was to examine the loss of species, particularly of larger mammals, and the implications of this for forest ecology. Information was collected by direct observation, hunter interviews and a literature review. The forest is the largest remaining representative fragment of the West African montane forest habitat. Seventy-seven species of mammal have been recorded in the forest over the last 50 years. Most are small, especially rodents, bats and insectivores. Seven species are endemic to the Kilum-Ijim area. The process of species extirpation probably began over 100 years ago with the loss of the mega-fauna, possibly beginning with elephant Loxodonta africana (several generations ago), and certainly with buffalo Syncerus caffer (at least 20 years ago), and other large mammals. Remaining large mammal population densities are very low and many species are close to regional extinction. The long-term consequences of these extinctions is uncertain but, as many tree species are monkey- or ruminant-dispersed, severe ecosystem damage has probably already occurred. Human population density in the area is around 300 people per sq km, and no sustainable offtake of wild animals will ever be possible that would provide more than a few grams of meat per person per year from the forest. The protein requirements of the communities of the area will have to continue to be supplied from domesticated stock. Since 1987 the Kilum-Ijim Forest Project of BirdLife International has been working to conserve the remaining forest, using a community forestry approach in collaboration with traditional and local authorities and the government of Cameroon. The project is investigating ways to improve the production of domestic animals outside the forest boundary.

The extirpation of large mammals and implications for montane forest conservation: the case of the Kilum-Ijim Forest, North-west Province, Cameroon

AbstractA review was carried out of the mammalian fauna of the Kilum-Ijim forest in the mountains of northwest Cameroon. The purpose was to examine the loss of species, particularly of larger mammals, and the implications of this for forest ecology. Information was collected by direct observation, hunter interviews and a literature review. The forest is the largest remaining representative fragment of the West African montane forest habitat. Seventy-seven species of mammal have been recorded in the forest over the last 50 years. Most are small, especially rodents, bats and insectivores. Seven species are endemic to the Kilum-Ijim area. The process of species extirpation probably began over 100 years ago with the loss of the mega-fauna, possibly beginning with elephant Loxodonta africana (several generations ago), and certainly with buffalo Syncerus caffer (at least 20 years ago), and other large mammals. Remaining large mammal population densities are very low and many species are close to regional extinction. The long-term consequences of these extinctions is uncertain but, as many tree species are monkey- or ruminant-dispersed, severe ecosystem damage has probably already occurred. Human population density in the area is around 300 people per sq km, and no sustainable offtake of wild animals will ever be possible that would provide more than a few grams of meat per person per year from the forest. The protein requirements of the communities of the area will have to continue to be supplied from domesticated stock. Since 1987 the Kilum-Ijim Forest Project of BirdLife International has been working to conserve the remaining forest, using a community forestry approach in collaboration with traditional and local authorities and the government of Cameroon. The project is investigating ways to improve the production of domestic animals outside the forest boundary.

A Simple and Rapid Analytical Method for Nicotinic Acid and Nicotinamide in Meat by Using Niacin Test Paper

A simple and rapid method for the quantitative determination of nicotinic acid (NA) and nicotinamide (NAA) in meat was developed.Five grams of meat was placed in a beaker, 10ml of distilled water was added and mixed, and the beaker was placed in a boiling water bath for 5min. The mixture was filtered, after cooling with water. The filtrate was put in a 10ml tube and niacin test paper (NTP) was added. When NA or NAA had been added to the meat, the color of NTP changed to orange, and quantitation was done by comparison with standard colors.According to the results of market research, NA and NAA are added at levels of more than 100mg/kg to meat. Therefore, it is possible to judge by means of the NTP method whether NA or NAA has been added to meat or not.

Food Rationing and Mortality in Paris, 1940-1941

F OOD rationing started throughout France on October i, I940, and a card system was evolved by age, occupation, and state of health. The following foods were restricted: bread, meat, cheese, fats (lard, oil, etc.), sugar, milk, chocolate, and milled products. Technically other foods could be obtained, but in reality it was difficult to get them; horsemeat, fish, and fowl were very scarce. At first potatoes were sold without restriction, but they were rationed later. They were issued in quantities varying from two to six pounds per person. Different kinds of tubers of slight nutritive value were sold to the public; such as turnips and rutabagas, which had formerly been used to feed cattle. All fruits became scarce; and prices doubled creating very serious difficulties for the lower income classes. It should be noted, too, that it was not possible to procure the full ration of meat allowed on each card. In reality, only ninety grams of meat per week was obtainable. However, that part of the population having relatives or friends in the country, received foods from them. There existed, furthermore, in the big cities, Black Markets, where certain foods could be purchased, but these only by a few for the prices were outrageously high. Table i gives the protein, fat, carbohydrate, and caloric value of foods rationed according to age, occupation, and state of health, as devised for France.

The influence of diet on the heat production during mechanical work in the dog

The following table shows that when a dog runs at the rate of about 2 1/2 miles an hour the heat production is almost exactly the same whether the dog has had no food or whether 70 grams of glucose have been administered. In the resting dog 70 grams of glucose would have increased the heat production six calories.The experiment proves the economical use of carbohydrate during periods of work. On the contrary, when 700 grams of meat were given and the dog was compelled to run, the heat production was increased by that quota which would have been added from the specific dynamic action of the protein metabolized. The latter observation confirms Rubner; the first Observation has never been reported. The principles are of importance in the proper arrangement of dietaries for those who execute mechanical labor.

The effect of exercise on the blood sugar of depancreatized dogs

Blood sugar curves of dogs made to run on the treadmill one to four days after extirpation of the pancreas showed: 1. That after 20 to 30 minutes of such exercise, in animals which were being fed 200 grams of meat and bread daily, there occurred a fall in the amount of reducing substance in the blood, sometimes amounting to as much as 100 mgm. per 100 c.c. 2. That in starved animals such exercise caused a rise in the amount of reducing substance in the blood, amounting in one case to 85 mgm. per 100 c.c. during 30 minutes of exercise. The conclusions suggested by these results are that, even after complete extirpation of the pancreas the power of sugar consumption is not entirely lost, and that there may be a difference in the power of such animals to utilize sugar according as it is derived from tissue proteins or by absorption from the intestinal tract.

The respiratory quotient in diabetes

Oxidation of protein in the body really consists in the destruction of a great variety of amino-acids. When glucose arises from protein in diabetes the oxidation is different from the normal. When the D : N ratio is 3.65 the respiratory quotient for protein falls from 0.801 to 0.634. From Osborne's analyses of meat protein, recalculated on the basis of Osborne's own determination of the deficiency of the analytical methods employed, it may be calculated that the six sugar-forming amino-acids, glycocoll, alanine, aspartic acid, glutamic acid, proline and arginine, are present to the amount of 64.5 grams in 100 grams of meat protein. From the work of Ringer and Lusk and of Dakin and Dudley, it may be estimated that 44.4 grams of glucose arise from the several quantities of these amino-acids contained in 100 grams of meat. This would indicate a D : N of 2.75 and would explain the origin of 76 per cent. of the maximal sugar production from protein.The estimated quantity of 64.5 grams of sugar-forming amino-ac...

The chemical and energy transformations in the dog after the ingestion of different quantities of meat

A dog weighing about 13.8 kilograms was given on different days, 700 grams of meat and 1,200 grams of meat at the noon hour. In the morning the metabolism was determined for an hour, while the dog slept quietly in the respiration calorimeter. The minimum or basal metabolism thus determined was found to be about 25 calories per hour. After the ingestion of meat at noon, the animal was again placed in the respiration calorimeter, and the hourly metabolism determined. The results are given in the following table. It will be noticed that the metabolism rises from 25 calories in starvation, to 34 calories after the ingestion of 700 grams of meat, and from 25 calories to 40 calories, after the ingestion of 1,200 grams of meat. In general, the figures agree with Rubner's conception, that about 30 per cent. of the total energy of metabolized protein is wasted as free heat, within the organism. One new point stands out prominently in the above table, and that is, that for the first time, the direct and the indirect calorimetry in hourly periods have been found approximately to agree.

THE ACTION OF ALKALIES ON HUMAN GASTRIC DIGESTION.

The frequency with which bicarbonate of soda is employed in gastric affections renders any contribution that enhances our knowledge of its action of interest to the profession. Dr. G.Linossierand Dr. G.Lemoinehave published in the June number of the<i>Archives Générales de Medicine</i>a valuable paper detailing the results of certain observations regarding the action of bicarbonate of soda and of carbonate of lime in a case of merycismus. Test meals consisting of 80 grams of bread, 80 grams of meat, and 250 grams of water were eaten by the patient, and every hour samples of chyme were obtained from the mouth into which it entered by the process of rumination. Under ordinary conditions in this patient the total acidity of the chyme was slightly pronounced, diminishing from the first to the third hour after a meal; the hydrochloric secretion was also sensibly inferior to normal, and