Intermediate Moisture Meat Product Research Articles

Proximate, organoleptic properties and lipid stability of Suya produced from mutton treated with Allium sativum powder

The study investigated the impact of Allium sativum powder on nutritional composition, eating and keeping qualities of suya, an intermediate moisture meat product derived from West African Dwarf (WAD) rams. Meat from Biceps femoris muscle of West African Dwarf rams were obtained and trimmed of all adhering muscles, fat and sliced into thin sheets. Muscles were portioned into five treatments of which Allium sativum powder was included at 0% (control), 15%, 20%, 25% and 30% in the ingredients constituents. Muscles were marinated with the treatments, skewed and labeled for identification. Skewed raw samples were allowed to stand for 6 hours and roasted in a glowing flame. Suya samples were analyzed for chemical properties; coded samples were evaluated for their sensory properties by untrained panelist using nine-point hedonic scale and lipid stability determined by the assessment of Thiobarbituric acid reactive substance. The study showed that inclusion of Allium sativum powder in suya marinade influenced significantly (p0.05) influenced by the treatments. However, TBARs values of treatment 5 samples were significantly (p

Evaluating the Quality and Shelf Life Attributes of a Multicomponent Meat Product

ObjectivesNutrition and energy bars that use meat as the major protein source combined with fruits, nuts, vitamins, minerals or other functional ingredients are considered intermediate moisture meat products since their water activity (aw) is lowered by either processing or ingredients or both. These products may provide a reasonably priced nutrient dense food for populations with less than desirable food security (lack of refrigeration). The objectives of this study were to evaluate the shelf life quality attributes of a shelf stable multicomponent meat product exposed to high temperature storage conditions.Materials and MethodsThe multicomponent meat based product formulation was developed from Halal beef, dried dates, walnuts and nonmeat ingredients. Chopping and extrusion created rectangular-shaped bars with 156 ppm NaNO2 (ingoing), pH 5.0 (encapsulated citric acid) and a water activity of 0.85. Product was cooked to 70°C and chilled to 2°C prior to packaging. Product was placed in either Styrofoam trays and overwrapped with oxygen permeable film (a major packaging method in developing countries) or vacuum packaged, subjected to 25 or 50°C storage temperatures and evaluated for the following properties at d 1, 7, 14, and 28 d of storage: pH, water activity (Aw), surface color (L*a*b*), thiobarbituric acid reactive substances, cooked product yield, proximate composition and Lee Kramer shear force. A factorially arranged randomized complete block design was used to evaluate the differences between packaging and storage temperature for quality, shelf-life and sensory attributes. Differences between treatments were determined using the Least Significant Difference procedure at P ≤ 0.05 level. The experiment was replicated 3 times.ResultsA three-way interaction (packaging × temperature × day) was observed for percent moisture. Moisture decreased (8%) for 50°C stored vacuum product compared to a 22% moisture loss for tray wrapped product. A packaging × storage temperature interaction was observed for water activity, TBARs values, color surface values and pH. Tray wrapped product had lower Aw compared to vacuum packaged product exhibiting 0.28 Aw at 28 d of storage (50°C). Vacuum packaged product at both storage temps and all storage times exhibited TBARS values below 1.0. L* values tended to decrease at 50°C storage temperatures as did a* values, whereas b* values for 50oC product tended to either decrease (vacuum packaged) or increase (Tray overwrap). pH values tended to decrease at both storage temps over each storage day, with product stored at 50°C exhibiting the lowest pH values during storage. Vacuum packaged product had shear forces values averaging 10.56 N/g of sample. Overall cook loss of product prior to packaging and storage was 32.80%. Oxygen permeable film used for tray wrapped product negatively impacted surface color, TBARS, percent moisture and water activity values.ConclusionFor developing countries with food security issues (lack of refrigeration) vacuum packaged multicomponent intermediate moisture meat based protein bars exhibited little quality or shelf life deterioration when stored at either 25 or 50°C compared to tray wrapped oxygen permeable product. Future research will investigate the safety and consumer acceptability of these products.

Quality changes of chicken meat jerky with different sweeteners during storage.

Chicken meat jerky with high sugar content is popular intermediate-moisture meat product in Asia. Different types of sugar, sucrose and mixed sugar (sucrose: fructose: sorbitol 70: 15: 15), were evaluated to improve the quality of product. Quality changes of chicken meat jerky stored in vacuum and aerobic (33 and 75%relative humidity, %RH) conditions were studied for suitable condition to extend shelf-life of product. The samples were determined the physical and chemical characteristics, as well as sensory evaluation during storage at room temperature. The moisture content and water activity (aw) of samples stored in 33%RH conditions was continuously diminished during storage that related to harder texture and unacceptable quality in sensory evaluation. All samples stored in vacuum and 75%RH condition demonstrated the lower shear force value than that stored in 33%RH condition (p<0.05). Samples stored in vacuum condition had the lowest lipid oxidation (p<0.05.) which corresponding to the highest scores in less rancidity and overall acceptance attributes. All samples stored in vacuum condition also had the highest acceptability in all sensory attributes (taste, rancidity, color and overall acceptance) followed by 75%RH storage condition (p<0.05). Samples prepared with mixed sugar could improve color and retard rancidity in chicken jerky meat product. Sample prepared with mixed sugar kept in vacuum condition had the lowest lipid oxidation and highest sensory score in overall acceptance attributes along the extended storage.

Microbial Quality Assessment and Predominant Microorganism of Biltong Produced in Butcheries in Gaborone, Botswana

Biltong is a dried ready to eat meat product that is produced and consumed to a large extent in Botswana. A study was undertaken with the objective of determining the microbial quality and isolating and identifying the predominant bacteria and fungi associated with the small scale production of biltong by local Butcheries. The physico-chemical characteristics of the commercially prepared beef samples were characterized to determine if they had a bearing on the microbial quality. Electron microscopy was used to characterize microbial colonization of the biltong. The total viable count of the biltong samples were found to range from 2 - 7 log10 cfu/g with a mean plate count of 8.9 × 105 cfu/g. About 42% of the samples had counts higher than 105 cfu/g, which is the recommended upper limit of acceptability as prescribed by the Public Health Laboratory Service guidelines. Bacteria from the genera Staphylococcus and Bacillus were found to be the predominant taxa associated with the biltong, a trend consistent with findings in previous studies on biltong. A total of 14 species were identified from the genus Staphylococcus with 20% of all bacterial strains identified as Staphylococcus saprophyticus. Four biltong samples were found to comprise Bacillus cereus, a well known food-borne pathogen associated with food poisoning. The predominant moulds and yeasts were found to conform to findings from previous studies conducted on intermediate moisture meat products with the genera Aspergillus, Penicillium and Candida being common. The predominant fungal species were Candida catenulate, Candida pararugosa, Aspergillus restrictus and Aspergillus niger. Some strains of Aspergillus niger are known to produce mycotoxins which compounds the potential risk associated with biltong as a ready to eat meat product.

Effect of carrageenan addition on the yield and functional properties of charqui (Jerked Beef)

The objective of this work was to evaluate the application of carrageenan (CAR) to improve the functional properties of the jerked beef (JF) and to increase its processing yield. JB produced from Vastus lateralis with CAR (1.0%) at 25oC and NaCl (15.0%) had approximately 15.0% higher moisture and a 32.0% higher processing yield in comparison to the control samples.JB-CAR presented shear force approximately 5.0 and 20% lower in the samples uncooked salted and desalted cooked, respectively, and sensorial acceptance above 80%. The results demonstrated the possibility of applying carrageenan to jerked beef in order to obtain an increase in the processing yield and a tender product while maintaining the sensorial quality and its intermediate-moisture meat product nature.

Evaluation of Suya (Tsire) – An Intermediate Moisture Meat Product in Ogun State, Nigeria

A study was conducted to evaluate suya (tsire) an intermediate moisture meat product in Ogun State. Sixty suya sticks were used. Twelve suya sticks were prepared in the laboratory while 12 suya sticks were collected from each zone of the state namely: Yewa, Egba, Remo and Ijebu. They were analyzed for physical, chemical, microbiological and organoleptic characteristics. The results showed that there were significant (P &amp;lt; 0.05) differences in physical properties of suya samples analyzed with suya from Yewa zone having the highest (P &amp;lt; 0.05) water holding capacity and suya prepared in the laboratory and those from Egba zone had the highest (P &amp;lt; 0.05) shear force, while the pH was least (P &amp;lt; 0.05) in suya prepared from laboratory. Moisture content was least (P &amp;lt; 0.05) in suya samples prepared in the laboratory and from Egba zone, while ash content was higher (P &amp;lt; 0.05) in suya from Yewa, Remo and Ijebu Zones. Aerobic bacteria and coliform counts were least (P &amp;lt; 0.05) in suya prepared in the laboratory and from Egba Zone, while lactic acid bacteria were higher (P &amp;lt; 0.05) in suya prepared in the laboratory and from Egba Zone. The results revealed that suya samples prepared in the laboratory were accepted more (P &amp;lt; 0.05) followed by those from Egba and Remo Zones. However, microbial loads observed on Suya (tsire) samples in this study were not as high as those reported by previous workers. Nonetheless, efforts should be made to educate meat and meat products (Suya) processors in Ogun State on the importance of hygiene and proper packaging and preservation to avoid contamination and spoilage of meat products during processing and sale.

QUANTIFICATION AND ANTIBIOTIC SUSCEPTIBILITY PROFILES OF STAPHYLOCOCCUS AUREUS AND BACILLUS CEREUS STRAINS ISOLATED FROM BILTONG

Biltong, an intermediate moisture meat product from South Africa, has been regarded as microbially safe because of its low water activity, low pH as well as the presence of curing salts. However, in this study, Staphylococcus aureus and Bacillus cereus counts from the biltong samples, in most cases, were above the infective dose limit and the South African national guidelines. Antimicrobial resistance of S. aureus and B. cereus on selected antibiotics was determined. Both species (S. aureus and B. cereus) were susceptible to oxytetracycline (74%; 80%), limcomycin (40%; 57%), bacitracin (65%; 58%), penicillin (53%; 63%), oxacilin (50%; 63%), methicillin (93%; 97%) and tetracycline (83%; 97%), respectively. S. aureus and B. cereus were resistant to nalidixic acid, and in general 47% and 33%, respectively, of the total tested strains of S. aureus and B. cereus were partially susceptible. It was encouraging to observe bacterial strains susceptible to antimicrobials used therapeutically in humans. However, the presence of nalidixic acid-resistant strains of S. aureus and B. cereus on biltong is of concern as resistance might spread to other bacteria and ultimately consumers. PRACTICAL APPLICATIONS Biltong is a traditional South African spiced intermediate moisture meat (IMM) product with increasing popularity as a commodity worldwide. However, biltong production in different regions of South Africa (S.A.) is often a home industry, and the safety of this commodity is of concern. Therefore, biltong safety has to be ensured before it can be exported anywhere in the world. Currently, studies conducted in S.A. investigating the safety of biltong were mainly in the northern region. Thus, more studies are required to update the current knowledge on the prevalence of bacterial foodborne pathogens associated with this product as well as its potential in spreading antibiotic resistance. This is the first report on the presence of nalidixic acid-resistant strains of S. aureus and B. cereus on biltong (produced in the central region of S.A.). This study contributes new knowledge to food processors in the central region of S.A. relating to the production of safe dried meat products.

Microbiological identification in Kundi, an Intermediate Moisture Meat (IMM) product

Microbiological identification in Kundi, an Intermediate Moisture Meat (IMM) product

English

Kilishi is an intermediate moisture meat product of the tropics, prepared from sun-dried lean beef infused with spices and defatted groundnut paste (DGP). This study evaluates the quality traits in Kilishi prepared from beef and pork. The proximate composition and the organoleptic characteristics of Kilishi from beef and pork were studied in a completely randomized design. The effect of three different packaging materials [polyvinyl chloride (PVC), aluminium foil (ALF) and plastic container (PC)] on microbial isolates of both Kilishi after 36 week storage at room temperatures were also evaluated. The result revealed that Kilishi from beef and pork differed significantly (P > 0.05) in colour and juiciness. Kilishi from pork gave higher (P 0.05) for moisture, protein and fat while Kilishi from beef gave a higher ash value (P < 0.05) of 8.78 ± 0.13 than Kilishi from pork (6.96 ± 0.24). The ash and protein content of Kilishi were more than those of dried raw meat samples. However, Kilishi from beef and pork gave lower moisture values of 10.00 ± 0.15 and 9.92 ± 0.22% as against 35.85 ± 0.24 and 46.51 ± 0.30% for dried raw beef and pork respectively. In the packaging experiment, five bacteria species were identified. Bacillus spp. constituted the highest while Staphylococcus spp. and Proteus spp. were the least. The foil packaged products gave the highest microbial load.

Determination of Quality Changes throughout Processing Steps in Chinese-style Pork Jerky

Chinese-style pork jerky is a typical intermediate moisture meat product obtained by curing, drying and roasting pork samples. The chemical, physical and microbiological characteristics of pork jerky were evaluated throughout processing. The moisture content varied from 72.5% to 23.4 or 19.6% and aw varied form 0.97 to 0.74 or 0.72 in accordance with processing steps. The pork jerky roasted at 200°C had higher shear value than roasted at 150°C because the moisture content and aw of the former sample was lower than the later sample. The nitrite losses during whole processing steps amount to nearly 50%. The TBA value of pork jerky varied from 0.34 to 9.25 or 9.83 mg of malonaldehyde depended on processing steps. The VBN value of pork jerky ranging from 0.25 to 22.4 or 23.5 mg/kg depended upon processing steps. The ATPase activity of myofibrillar proteins during processing steps were partly or entirely denatured by the heat-drying or heat-roasting treatment. A gradual decrease in microorganism count during processing of pork jerky was also observed. (Asian-Aust. J. Anim. Sci. 2004. Vol 17, No. 5 : 700-704)

Shelf-Stable and Safe Intermediate-Moisture Meat Products Using Hurdle Technology

A number of ready-to-use shelf-stable intermediate-moisture (IM) spiced mutton and spiced chicken products were developed with a combination of hurdles (reduced moisture, vacuum packing, and irradiation). The water activity of the products was reduced to about 0.80 either by grilling or by hot-air drying. These IM products were vacuum packed and subjected to gamma radiation processing at 0 to 10 kGy. Microbiological analyses revealed a radiation dose–dependent reduction in total viable counts and in numbers of Staphylococcus species. IM meat products that did not undergo radiation treatment showed visible mold growth within 2 months. The products subjected to irradiation at 10 kGy showed an absence of viable microorganisms and also retained high sensory acceptability for up to 9 months at ambient temperatures.

Intermediate moisture meat product: biological evaluation of charqui meat protein quality

Charqui is a typical salted and dry Brazilian meat product. A harsh condition for salting and drying during charqui processing could eventually damage its biological value. Therefore protein quality of raw and cooked charqui meat flours was chemically and biologically evaluated by rat growth and nitrogen balance studies. Proximate chemical compositions of desalted raw and cooked charqui flour samples showed protein content of 74.2 and 81.1%, respectively and lipid contents of 20.06 and 13.52%, respectively. There was a good balance of essential amino acids in both samples. Feeding of flour diets prepared from exhaustively desalted and dried cooked and raw charqui samples resulted in high protein efficiency ratios, in high net protein utilisations and high nitrogen balances thus showing a high biological value and also high true digestibility, with NPU similar to casein.

An ultrastructural observation on charquis, salted and intermediate moisture meat products

Charqui meats are tropical intermediate moisture meat products containing 45% moisture and 15% salt with an A w of 0.70–0.75. Light microscopic studies of a charqui derivative popularly known as Jerked beef (JB) demonstrated considerable shrinking of muscle cells and the formation of fluid channels. The area occupied by muscle cells in JB was diminished by 30–40% in comparison with control samples. At the ultrastructural level, A-bands including the M-line disappeared indicating proteins were lost during processing. Z-lines appeared to be fragmented. In the enlarged extracellular spaces, collagen fibers retained their banding patterns although an empty space was observed surrounding these fibers. The denaturation of myofibrillar proteins during processing and the osmotic pressure caused by salting create conditions for water movement from the myofibrillar compartments to the intermyofibrillar space, then to the extracellular matrix and ultimately to the meat surface.

Control of the Dehydration Process in Production of Intermediate-Moisture Meat Products: A Review

IM meat products are produced by lowering the aw to 0.90 to 0.60. Such products are stable at ambient temperature and humidity and are produced in nearly every country in the world, especially in developing areas where refrigeration is limited or unavailable. Traditionally IM meats use low cost sources of energy for drying, such as sun drying, addition of salt, or fermentation. Products produced by different processes are of interest since they do not require refrigeration during distribution and storage. Many different IM meat products can be produced by utilizing modern processing equipment and methods. Production can be achieved in a relatively short period of time and their advantages during marketing and distribution can be utilized. Nevertheless, a better understanding of the principles involved in heat transfer and efficiency of production are still needed to increase efficiency of processing. A basic understanding of the influence of water vapor pressure and sorption phenomena on water activity can materially improve the efficiency of drying of IM meats. Predrying treatments, such as fermentation and humidity control, can also be taken advantage of during the dehydration process. Such information can lead to process optimization and reduction of energy costs during production of IM meats. The development of sound science-based methods to assure the production of high-quality and nutritious IM meats is needed. Finally, such products also must be free of pathogenic microorganisms to assure their success in production and marketing.

Microbial succession and identification of Micrococcaceae in dried beef cecina, an intermediate moisture meat product

Changes in the microflora of Spanish cecina (a salted dried and smoked beef meat product) during ripening were investigated. Twenty-one cecinas divided into seven groups of three pieces each were studied. Cecinas were sampled internally and externally, and the following microbial groups were studied: salt tolerant flora, Micrococcaceae , lactic acid bacteria and yeasts. The results obtained indicated that Micrococcaceae constituted the predominant flora both on the surface and in the interior of the pieces throughout the curing period. The values obtained were higher on the surface (10 7 cfu g −1 ) than in the deep tissue (10 3 –10 4 cfu g −1 ). Yeast and lactic acid bacteria were also found in considerable numbers in both locations. Identification of the 159 isolates belonging to the family Micrococcaceae revealed that 81% belonged to the genus Staphylococcus and include the species S. equorum (43%), S. xylosus (29%), S. saprophyticus (11%) and S. simulans (8%) as the most abundant species. The remainder belonged to the genus Micrococcus (11%) or were unknown (8%). The proportions of Staphylococcus spp. and Micrococcus spp. varied with salt content and water activity. Variations in pH did not appear to influence the microbiology of this product.

Parameters determining the quality of charqui, an intermediate moisture meat product

Charqui is a typical Brazilian meat product obtained by salting and sun-drying beef samples. The chemical, physical and microbiological characteristics of the charqui were evaluated throughout processing and storage. The results confirm charqui is an intermediate moisture meat product ( A w = 0·70–0·75). A close relationship between moisture, pretein and ash vaiues was found, suggesting the possibility of using the resulting charqui A w value as a parameter to define the product instead of the official moisture and mineral residue contents. The TBA determination, which expresses the state of lipid oxidation, rapidly reached the maximum value, corroborating the previous observations on the salt pro-oxidant role, and then decreased gradually. A gradual decrease in microorganism count during processing and storage of charqui was also observed. These results indicate the feasibility of obtaining a final product with a low level of microbial count when raw materials of good quality, and adequate handling conditions, are used for charqui production.

Water activity of Spanish intermediate-moisture meat products

On the basis of considering foods with water activity from 0·600 to 0·910 to be intermediate-moisture foods (IMF), we determined the water activity, pH, and some chemical parameters for 70 samples from 17 different selected types of Spanish intermediate-moisture meat products. Even though the salt content is the main water-activity depressor, the sodium chloride molality in the overall amount of water of the product cannot be used to calculate the a w value of these types of meat products of intermediate moisture.

Identification of Staphylococci and Micrococci Isolated from an Intermediate Moisture Meat Product

ABSTRACTThe identification of staphylococci and micrococci isolated from an intermediate moisture meat product, basturma, was studied. From the 120 isolates 92.5% were classified as staphylococci and 7.5% as micrococci. The differentiation of the species revealed: 42%Staphylococcus epidermidis, 32%Staphylococcus saprophyticus, 12%Staphylococcus simulans, 4%Staphylococcus carnosus, 2% Staphylococcus hyicus subsp. hyicus and 7.5%Micrococcus varians.

Fermented and Intermediate-Moisture Meat Products

There is increasing interest in fermented and intermediate moisture products based on meat. Femented meats include raw sausages and hams, which are preserved from spoilage and pathogenic bacteria by microbiological activity. The stability and safety of intermediate moisture meats is mainly due to a low water activity, which is traditionally adjusted by drying and the addition of sugar or salt. However, other factors contribute to shelf life and wholesomeness and must be controlled empirically. Traditional products prevail in Europe, Asia, Africa and America and there are few novelties, but further research holds promise of rewards.

Stability of sorbic acid in intermediate moisture systems

Intermediate foods are a heterogeneous group of foods which are stabilized by lowering their water activity to a level insufficient to support bacterial growth, typically about 0.85. However, moulds and yeasts are able to grow at these water activities and it is usual to add an antimycotic such as sorbate to ensure microbial stability. Sorbate, though, is liable to oxidation and in model systems adjusted to a water activity of 0.85 some of the oxidation products were found to be potential reactants in non-enzymic browning reactions with lysine, glutamate and haemoglobin solutions when stored at 38 degrees C or 65 degrees C. Oxidation led to an increase in pH and the formation of thiobarbituric acid-reactive substances. In some intermediate moisture meat products prepared by cook-soak equilibration in a variety of humectant solutions, 0.3% sorbate induced the formation of covalent linkages between proteins on storage at 38 degrees C. The concentration of sorbate in the meats decreased by a factor of 2 during 4 months at this temperature. The effects of such reactions on the quality of the food are discussed.