Kinds Of Meat Products Research Articles

Safety assessment and antioxidant evaluation of betulin by LC-MS combined with free radical assays

Betulin, as a new type of natural food preservative, is widely used in various kinds of meat products. However, its detailed mechanism of action and metabolism have not been clarified. In this study, for further gain insight of the mechanism of betulin as a preservative, an efficient method has been applied for measuring the antioxidant capacity of betulin, based on the absorbance of the DPPH• and ABTS• radical cation. When the concentration of betulin was more than 2.0 mg/mL, the scavenging rate of ABTS and DPPH radical reached over 90%, which was equivalent to the antioxidant capacity of Trolox. It is indicated that betulin has significant DPPH and ABTS free radical scavenging ability. This should be one of the important mechanisms for betulin as a preservative. A sensitive method using UHPLC-Q-TOF-MS/MS was established to determine the metabolite profile in vivo and in vitro of betulin. 32 phase I and 2 phase II metabolites were structurally characterized. This study will provide theoretical support for the safety and effectiveness of betulin in the field of preservatives and provide theoretical basis for the further study of betulin and the other natural preservatives. This research also contributes to the development of the food industry.

A Multiplex PCR Assay Mediated by Universal Primers for the Detection of Adulterated Meat in Mutton

This study aimed to establish a multiplex PCR detection system mediated by "universal primers," which would be able to determine whether mutton meat contained nonmutton ingredients from rats, foxes, and ducks. Based on the sequence variation of specific mitochondrial genes, nine different multiplex PCR primers were designed, and four kinds of meat products were rapidly identified by electrophoresis using an optimized multiplex PCR system based on the molecular weight differences of the amplified products. Multiplex PCR applications optimized for meat food source from food samples for testing was used to verify the accuracy of the identification method. The results showed that the primers in multiple PCR system mediated by universal primers could be used for the rapid identification of rat, fox, duck, and sheep meat in mutton products, and the detection sensitivity could reach 0.05 ng/μL. The identification of food samples validated the practical value of this method. Therefore, a multiplex PCR system mediated by universal primers was established, which can be used to quickly identify the origin of animal ingredients from rats, foxes, and ducks in mutton products.

Fast and dynamic descriptive techniques (Flash Profile, Time-intensity and Temporal Dominance of Sensations) for sensory characterization of dry-cured loins

The present study aimed to evaluate the influence of NaCl replacement by KCl (15, 20 and 25%) on the sensory characteristics of dry-cured loins. A rapid descriptive method called Flash Profile (FP) was used for sensory evaluation in order to verify if this technique allow to discriminate between these kinds of meat products in a rapid way. The sensory results obtained by FP were complemented with those obtained applying dynamic sensory techniques as time-intensity (TI) and Temporal Dominance of Sensations (TDS). FP clearly discriminates between dry-cured loins samples with different salt replacement level whereas TI and TDS techniques contributed with additional dynamic sensory information. Moreover, TDS technique which is a multi-attribute temporal method provided an interesting information about the interactions among attributes along consumption. Significant differences in the temporal perception of the flavor and texture attributes evaluated were detected, especially between normal samples and dry-cured loins with higher salt replacement levels (20 and 25%).

Content of nitric oxide and glycative compounds in cured meat products-Negative impact upon health.

The content of nitric oxide (NO), 3-nitrotyrosine, advanced glycation endproducts (AGEs) and trans fatty acids (TFAs) in 16 kinds of cured meat products was examined. Results showed that NO and 3-nitrotyrosine levels were in the range of non-detectable to 4.6 μM/mg protein, and non-detectable to 0.49 nmol/mg protein, respectively. Carboxymethyllysine could be detected in 13 kinds of cured meat products; its content was in the range of 48-306 μg/100 g meat. Pentosidine was found in 14 kinds of meat products, in the range of 109-631 μg/100 g meat. Furosine was presented in all test meat samples, in the range of 156-676 μg/100 g meat. Palmitelaidic acid was found in 3 kinds of meat product, and the content was in the range of 0.59-0.71%. Vaccenic acid was presented in 9 kinds of meat products; its content was in the range of 0.89-1.47%. Elaidic acid was detected in 5 kinds of meat products, and the content was in the range of 0.67-1.21%. Because NO, 3-nitrotyrosine and AGEs might have adverse impact upon health, people with certain healthy conditions should carefully consider the frequency and amount of consumption for these cured meat products.

Heterocyclic aromatic amines in meat products consumed in China

Heterocyclic aromatic amines (HAAs) formed in cooked muscle foods are recognized as mutagenic and carcinogenic compounds. A total of 9 nine HAAs were analyzed in 34 meat products consumed in China. The total HAAs content in all meat products ranged from 4.14 to 108.80 ng/g. Dry and sauced meats contained higher concentration of total HAAs than other kinds of meat products. Samples from East and Northwest China showed higher concentrations of total HAAs than samples from other regions. The most common specific HAAs, harman and norharman, were detected in all meat samples at levels of 1.09–63.97 and 1.19–62.30 ng/g, respectively. Concentrations of MeIQx, PhIP, 4, 8-DiMeIQx, and AαC were much lower. MeAαC (n=8), IQ (n=15), and Trp-P-2 (n=23) were detected in some samples.

English

Our study aimed to carry out the prevalence and antibiotic resistance of the coagulase positive and negative Staphylococcus isolated from meat product sold in streets in Abidjan (Ivory Coast). Two hundred and forty (240) samples from three kind of meat product (beef, pork and chickens) were collected in four popular communes (Abobo, Adjamé, Treichville and Yopougon) of Abidjan. These samples were composed of 80 samples of each kind of meat. After seeding on appropriate medium, suspectedStaphylococcus strains were preliminary identified using API Staph protocol. The exact bacteria identity was confirmed by MALDI-TOF mass spectrometry. The Staphylococcusstrains susceptibility to 18 antibiotics was determined using the disc diffusion method on Mueller Hinton medium. Out of the 240 tested samples, 96 Staphylococcus strains were isolated and identified. The coagulase positive specie isolated was Staphylococcus aureus with 19/96 (19.79%). Among the 77 coagulase negative strains, S. sciuri (32/77) was the most isolated followed by S. simulans (15/77). The highest resistance level was observed with erythromycin (100% for coagulase positive and 69.5% for coagulase negative). None resistance was observed with imipenem. The observed resistance to antibiotics of Staphylococcus strains suggests that the streets meat products sold at Abidjan are not appropriate and can be able to present a public health danger for the consumer.   Key words: Staphylococcus, coagulases, MALDI-TOF-MS, antibiotics, meat products, Ivory Coast.

Tushonka: Cultivating Soviet Postwar Taste

Tushonka: Cultivating Soviet Postwar Taste

RESEARCHE REGARDING THE PSYCHROTROPHE MICROBIAL LOAD AND CONFIGURATION FROM MEAT PRODUCTS

Our study had as subject 3 kinds of meat products, stored at refrigeration temperature, from each kind - 4 samples being collected in the Decemb er 2005 - May 2006 period, from a processing unit s ituated in Cluj county. The configuration if the psychrotro phe microflora of ham salami Victoria consisted of germs from Acinetobacter (3,44 %), Moraxela (3,44 %), Pseudomonas (55,17 %), Staphylococcus (13,79 %), Stenotrophomonas (3,44 %), Streptococcus (6,89 %), species of Enterobacteriaceae family (3,4 %) and unidentified Gram positive bacilli (6,89 %). In the case of parizer, the dominant microflora consist ed of Gram positive bacteria ( Micrococcus spp., Staphylococcus spp., Streptococcu s spp ., unidentified Gram positive bacilli) of a 66,66 % procent, while Gram negative psychrotr ophe bacteria represented 33,33%: Pseudomonas fluorescens and Psychrobacter phenylpyruvicus . In the case of wieners, the Gram negative microfl ora was represented by enterobacteria (5,88 %), Moraxella spp .(5,88%), Ochrabactum spp . (5,88 %), Pseudomonas spp . (41,17 %) is predominant, while the Gram negative one was represented by Lactobacillus spp . (11,76 %), Micrococcus spp. (11,76 %), Streptococcus spp. (5,88 %) and unidentified Gram positive bacilli (1 7,64 %). Analyzing the obtained data it could be observed th at the microbial load in the case of the samples co llected in the cold season was significantly lower than that o f the samples collected in the warm season (between 0 and 1,4x10 3 cfu/g and 3,2x10 6 cfu/g).

Application of enterocins A and B, sakacin K and nisin to extend the safe shelf-life of pressurized ready-to-eat meat products

The efficiency of food preservation systems is determined by the technologies that are combined, the intrinsic properties of the food products and the target microorganisms. In the present study, the bacteriocins nisin, enterocins A and B and sakacin K were applied to cooked and dry cured ham spiked with Listeria monocytogenes, Salmonella enterica and Staphylococcus aureus and submitted to a high pressure treatment of 600 MPa. Before pressurization nisin produced significant reductions to the counts of L. monocytogenes and S. aureus, especially in dry cured ham. After the pressurization, Salmonella and L. monocytogenes were not detected in 25 g of both cooked and dry cured ham and remained at this level during the entire storage (57 days at 4 °C + 63 days at 15 °C). S. aureus levels, in contrast, only decreased below the detection limit (1 log CFU/g) in the nisin batches. Afterward, when storage was performed at an abusive temperature, the ability of S. aureus to grow was dependant on the bacteriocin applied and the kind of meat product. Thus, at the end of storage, while S. aureus counts were <1 log CFU/g in all dry cured ham batches, only nisin could inhibit its growth in cooked ham.

Determination of Chlorides in Meat Products with Ion‐Selective Electrode Using the Batch Injection Technique

AbstractA procedure was developed for determination of salt in various meat products using a chloride ion‐selective electrode. The technique of batch injection analysis was used together with an ultrasound based sample extraction step. Various kinds of meat products were analyzed. The relative standard derivation lies between 0.9% and 2.7%. The accuracy of the method was proved by an independent reference method. Differences between the results of the batch injection analysis method and the reference method were found to be statistically non‐significant. Total analysis time was 7 minutes on average. The described batch injection analysis method is fast, accurate, reliable and suitable for routine analytical work.

Analysis of Soyabean Proteins in Meat Products: A Review

Dr. Lourdes Amigo, Instituto de Fermentaciones, Industriales (CSIC), Juan de la Cierva, 3, 28006 Madrid, SpainThe use of soyabean proteins as meat extenders has spread significantly due to the interesting nutritional and functional properties that are present in soyabean proteins. Together with these, health and economical reasons are the major causes for the addition of soyabean proteins to meat products. Nevertheless, despite the good properties associated to soyabean proteins, there are many countries in which the addition of these proteins is forbidden or in which the addition of soyabean proteins is allowed up to a certain extent. Thus, the need of analytical methods enabling the detection of added soyabean proteins in meat products is obvious. Microscopic, electrophoretic, immunologic, and chromatographic methods are the most widely used for this purpose. However, the detection of soyabean proteins in meat products presents difficulties related to the composition (meat species, meat quality, soyabean protein source, presence of other non-meat proteins, etc.) and the processing of the meat products, and, although these analytical methods have tried to overcome all these difficulties, there is still not a method enabling quantitative assessment of soyabean proteins in all kinds of meat products.

Characterization of Leuconostoc gasicomitatum sp. nov., associated with spoiled raw tomato-marinated broiler meat strips packaged under modified-atmosphere conditions.

Lactic acid bacteria (LAB) associated with gaseous spoilage of modified-atmosphere-packaged, raw, tomato-marinated broiler meat strips were identified on the basis of a restriction fragment length polymorphism (RFLP) (ribotyping) database containing DNAs coding for 16S and 23S rRNAs (rDNAs). A mixed LAB population dominated by a Leuconostoc species resembling Leuconostoc gelidum caused the spoilage of the product. Lactobacillus sakei, Lactobacillus curvatus, and a gram-positive rod phenotypically similar to heterofermentative Lactobacillus species were the other main organisms detected. An increase in pH together with the extreme bulging of packages suggested a rare LAB spoilage type called "protein swell." This spoilage is characterized by excessive production of gas due to amino acid decarboxylation, and the rise in pH is attributed to the subsequent deamination of amino acids. Protein swell has not previously been associated with any kind of meat product. A polyphasic approach, including classical phenotyping, whole-cell protein electrophoresis, 16 and 23S rDNA RFLP, 16S rDNA sequence analysis, and DNA-DNA reassociation analysis, was used for the identification of the dominant Leuconostoc species. In addition to the RFLP analysis, phenotyping, whole-cell protein analysis, and 16S rDNA sequence homology indicated that L. gelidum was most similar to the spoilage-associated species. The two spoilage strains studied possessed 98.8 and 99.0% 16S rDNA sequence homology with the L. gelidum type strain. DNA-DNA reassociation, however, clearly distinguished the two species. The same strains showed only 22 and 34% hybridization with the L. gelidum type strain. These results warrant a separate species status, and we propose the name Leuconostoc gasicomitatum sp. nov. for this spoilage-associated Leuconostoc species.

A Modified Sample Preparation Method for Measuring Meat Tenderness by the Kramer Shear Press

ABSTRACTTenderness of steaks and diced meat was evaluated by sensory panel, Wainer‐Bratzler shear press and modified Kramer shear press which employed coarse grinding of meat through a food chopper and shearing duplicate 20g samples of ground meat by the Kramer shear device. Highly significant (P &lt; 0.01) correlation coefficients of ‐0.88 and ‐0.80 were obtained for the steaks and diced meat, respectively, between sensory score and modified Kramer shear value. A correlation value of 0.90 between W‐B shear values and modified Kramer shear values was also highly significant. The results strongly indicate that the modified sample preparation method is a simple, reliable and versatile method which is less influenced by experimental variables and is applicable to almost any kind of meat products.

Incidence of Campylobacter jejuni/coli in Foodstuffs

Campylobacter jejuni/coli has recently become a common bacterial cause of enteritis. Many community outbreaks of acute enteritis due to C. jejuni/coli have been reported, but only in a few cases contaminated food, or the source and route of the contamination could be identified, because the incubation period is rather long. It is known that this organism is widely carried in domestic animals, poultry and wild animals, but it is not clear whether food is contaminated by C. jejuni/coli. We therefore studied the incidence of this organism in food on the market. A total of 345 kinds of food, including 34 samples of chicken, 33 beef, 33 pork, 45 frozen food, 30 delicatessen, 24 vegetables, 80 fishes and shellfishes, 31 milk and 35 other kinds of food were tested.C. jejuni/coli was isolated from 14 out of 34 chicken meat samples (41.2%), but was not found in any of the 311 other kinds of food. The isolation rate of C. jejuni/coli in chicken meat was very high and thus we checked the frequency of carriage of this organism in chickens: 199 chickens from 4 flocks in 3 poultry farms were tested. C. jejuni/coli was isolated from all the chickens in three flocks but in none from the other flock. It seems to be transmitted to all the chickens in a poultry farm if one chicken has been contaminated, and the meat presumably becomes contaminated during the process of handling. C. jejuni/coli was not isolated from beef, pork or any other kind of meat product in this survey, but this organism is widely carried in domestic animals, and so these kinds of food may be contaminated by C. jejuni/coli.

Nitrate, Nitrite, and Dimethylnitrosamine in Cured Meat Products

Abstract Nitrate, nitrite, and dimethylnitrosamine (DMN) were determined in 197 samples of various kinds of meat products. Nitrate and nitrite were determined by the method of Kamm et al. (1965), and DMN was estimated semiquantitatively by a GLC method using a Coulson electrolytic conductivity detector (pyrolytic mode). The average levels of nitrate and nitrite were 181 ppm (range, 0–3467 ppm) and 28 ppm (range, 0–252 ppm), respectively. Trace amounts (2–12 ppb) of DMN were present in 57 samples; others were negative. As no mass spectrometric confirmation of the identity of DMN was carried out, the results should be considered as only tentative and not as an absolute proof of the presence of DMN. Except in a few types of meat products, the concentrations of nitrate or nitrite did not correlate with that of DMN detected in the samples.

Available lysine in meat and meat products

AbstractThe amount of available lysine in different sorts of beef and pork was determined and the relation between lysine and content of connective tissue was ascertained. The extent of reduction of the available lysine on heat processing depends on the time of heating and the proportion of meat and meat products water lost. The presence of added sugars in meat is practically without influence. The amount of available lysine in meat can also be decreased by smoking and salting with nitrite. The values obtained for the different kinds of meat products are discussed.

British Food Journal Volume 53 Issue 7 1951

British Food Journal Volume 53 Issue 7 1951