Meat Block Research Articles

Inclusion of Beef Heart in Ground Beef Patties Alters Quality Characteristics and Consumer Acceptability as Assessed by the Application of Electronic Nose and Tongue Technology.

Consumer purchasing of beef is often driven by the trinity of flavor, palatability, and convenience. Currently, beef patties in the United States are manufactured with fat and lean trimmings derived from skeletal muscles. A reduction in total beef supply may require the use of animal by-product utilization such as variety meats to achieve patty formulations. The current study aimed to assess textural, color, and flavor characteristics in addition to volatile compounds through electronic technology, e-nose and e-tongue, of ground beef patties formulated with beef heart. Ground beef patties were manufactured with 0%, 6%, 12%, or 18% beef heart, with the remainder of the meat block being shoulder clod-derived ground beef. Patties (n = 65/batch/treatment) within each batch (n = 3) with each treatment were randomly allocated to cooked color (n = 17/batch/treatment), Allo-Kramer shear force (AKSF; n = 17/batch/treatment), texture profile analysis (TPA; n = 6/batch/treatment), cooking loss (n = 17/batch/treatment), consumer panel (n = 3/batch/treatment), e-nose (n = 1/batch/treatment), and e-tongue (n = 1/batch/treatment) analysis groups. Patties containing beef heart did not require additional cooking time (p = 0.1325) nor exhibit greater cooking loss (p = 0.0803). Additionally, inclusion rates of beef heart increased hardness (p = 0.0030) and chewiness values (p = 0.0316) in TPA, were internally redder (p = 0.0001), and reduced overall liking by consumer panelists (p = 0.0367). Lastly, patties containing beef heart exhibited greater red-to-brown (p = 0.0003) and hue angle (p = 0.0001) values than control patties. The results suggest that beef heart inclusion does alter ground beef quality characteristics and consumer acceptability.

Instrumental Color Measurements Have Relationships to Fat Smearing in Fresh Sausage.

Fat smearing, or poor fat particle definition, impacts the visual quality of sausage. However, objective methods of assessing fat smearing have not been identified. Therefore, the objective of this experiment was to determine the relationship between fat smearing and instrumental color analysis for fresh sausages to create a standard method for using instrumental color in fat smearing analysis. Meat blocks of pork (PK), beef (BF), and a mixture of pork and beef (P/B) were formed and processed at three different temperatures to create varying degrees of fat smearing. The average fat smearing score of each sausage was used to determine if a relationship existed with instrumental color measurements (CIE L*, a*, b*, and reflectance percentage at 580 nm and 630 nm) and color calculations. A correlation was observed for L* (R = -0.704) and the reflectance at 580 nm (R = -0.775) to PK fat smearing (p < 0.05). In P/B sausage, both reflectances at ratios between 630 nm and 580 nm were correlated to P/B fat smearing. No measurement or calculation was correlated with BF fat smearing (p > 0.05). Therefore, it is possible to use instrumental color analysis for the evaluation of fat smearing in pork and pork/beef blended sausage products, but not in beef sausage products.

Intelligent data analysis in an automated system of input control of raw materials on a continuous process line for the production of meat products

The article considers conditions for partial grinding of a frozen meat block in case of detection of extraneous inclusion in it by the raw material input control system. The processing of raw materials occurs on an automated in-line production line for meat products using a single-stage chopping process. The authors stipulate a continuous inspection of all meat blocks with full automation of control operations. Localization of the layer of meat containing inclusion solves the trajectory problem of moving the block of raw materials in the guiding planes of the single-stage chopper with the establishment of a mandatory safe chopping zone. The analysis helps to determine the boundaries of the safety zone. When solving the trajectory problem, the authors accept the assumption of a rectilinear trajectory of movement of a block of meat during its single-stage chopping. The foundation of this presumption stems from a research study of the energy usage of the drive of the raw material cutting mechanism in the working mode. The calculation of estimates of numerical characteristics of the experimental distribution of power consumption of the electric motor drive of the cutting mechanism allows to judge about the reduction of dynamic loads in the technological system “shredder - meat block” causing deviations from the plane-parallel motion of the meat block, because of rigid fixation of the block in the cutting zone. Using the control system reduces the risks of using substandard raw materials within its competence while maintaining the productivity of the technological line.

Water binders in beef patties increase yield and extend shelf life.

Identifying nonallergenic, natural water binders to increase beef patty juiciness and extend shelf life would be beneficial to the beef industry. The objective of this study was to determine the effect of integrating water binders into beef hamburger patties on cooking yield, shelf life, and pH. Five water binder treatments were added at 2% of the meat block. Treatments included potato extract, citrus fiber, dried refried beans, potato peel, or no binder (control). Six batches of each treatment were made and two patties from each batch were analyzed for each parameter. Fluid yield and lipid oxidation were measured on cooked, frozen (210 d), and reheated patties. Raw patties were used to evaluate color, fluid loss, and lipid oxidation over 4 d of retail display. Patties containing citrus fiber improved reheat yield (P = 0.03) and overall yield (P < 0.01). Citrus patties had the lowest pH (P < 0.01) at 5.45. On days 0 and 4 of retail display, patties containing a water binder treatment had less lipid oxidation than the control patties (P < 0.01). Additionally, the cooked, frozen, and reheated patties, had less lipid oxidation when containing a water binder treatment than the control patties (P < 0.01). Citrus fiber improved water retention in reheated patties, and all water binders delayed lipid oxidation in raw, cooked, frozen, and reheated patties. Increasing patty juiciness and delaying lipid oxidation will improve consumers' eating experience of reheated, precooked patties in settings such as school or hospital cafeterias.

Effect of Cooking Methods on Amphenicols and Metabolites Residues in Livestock and Poultry Meat Spiked Tissues.

Foods of animal origin, as nutritional supplements, are usually consumed after cooking, but residues of amphenicols in fresh raw meat threaten human health. Therefore, this study was designed to evaluate the effects of boiling, deep-frying and microwave processing under different time conditions on the residue levels of amphenicols and metabolites in livestock and poultry meat. Antibiotic-free pork, beef, lamb and chicken samples were spiked with chloramphenicol (CAP), thiamphenicol (TAP), florfenicol (FF) and florfenicol amine (FFA) standard solutions and made into homogeneous meat blocks. These positive mock meat blocks were processed using three different cooking methods, and the analyses were performed by ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). The results showed that cooking methods, time and food matrices were the main factors influencing the changes in amphenicols and metabolites residues in livestock and poultry meat. With the increase in cooking time, boiling processing was the most effective in reducing the four drug residues in livestock and poultry meat matrices, followed by deep-frying, while microwaving caused an increase in drug residue concentrations. Although boiling and frying processes are effective strategies to reduce amphenicols and metabolites residues in meat, it cannot be assumed that these residues can always decrease to levels that are safe for consumer health, especially when the drug residue concentrations in raw meat are above the maximum residue limits (MRLs). Therefore, it is not reliable to remove residues of amphenicols and metabolites from food by cooking. The solution to the food safety problem of veterinary drug residues must start from the breeding source and accelerate the implementation of antibiotic reduction, antibiotic substitution and antibiotic-free farming.

Distribution of Radioactive Cesium during Wild Boar Meat Processing

Wild boar meat containing radioactive cesium (Cs) of approximately 1,000 Bq/kg (134Cs+137Cs) was processed into bacon, sausage, and ham. To understand the concentration and quantity change of radioactive Cs, the processing factor (Pf) and food processing retention factor (Fr) were calculated. The radioactive Cs quantity in the meat did not reduce during smoking. The dehydration-related meat mass reduction during smoking without decrease of radioactive Cs led to Cs condensation in the bacon compared with the raw rib meat before processing, resulting in a Pf of 1.18. Soaking in liquid, such as pickling in liquid and desalting or boiling in water, effectively removed radioactive Cs by leakage into water. Therefore, the Fr value of the boiled ham produced from a loin meat block through three liquid-soaking processes was 0.27. The Pf value of the boiled ham was 0.30 due to meat block mass reduction after boiling as a result of dehydration, along with protein thermal denaturation-related muscle tissue shrinkage. The steamed ham Fr value was 0.53, because the removal of radioactive Cs was less efficient by steaming than by boiling. The Pf value of the steamed ham was 0.54, almost the same as the Fr value, because the mass decrease rate was the same as the radioactive Cs decrease rate by steaming. The Fr and the Pf values of the boiled sausage, whose processing did not include soaking in the pickling liquid, were 0.64 and 0.62, respectively. Steaming the sausage meat did not remove radioactive Cs during the dehydration-related mass reduction, leading to Fr and Pf values of 1.01 and 1.17, respectively. This study found that processing into boiled ham was the most effective measure for reducing radioactive Cs quantity and concentration in raw meat. Processing into bacon and steamed sausage showed no Cs quantity reduction, with the moisture loss resulting in Cs condensation compared with the raw material.

Studying the Penetration Ability of Various Pathogenic Bacteria into Raw Beef Meat Surface and the Antibacterial Effect of Ozonated Water

Colonization of meat with bacterial pathogens potentially affects the quality of the meat products. This study aimed to determine the penetration ability of psychrotolerant bacterial pathogens into the surface of red beef meat. The penetration experiment was carried out on raw beef meat to see how different time intervals (1 day, 2 days, and 3 days) and temperatures (5°C, 15°C, and 20°C) affected the penetration process. When bacteria are found at a depth of about 2 cm in the tested meat block, this is considered a positive penetration occurrence. In this study, the action of ozone treatment (at variable exposition times) on the bacterial loads of beef meat samples in which bacterial penetration occurred was evaluated. The formation of ozone was accomplished by utilizing an O3 generator (A2Z/AQUA-6, USA). The O3(ppm) concentration in water was defined using the HI 38054 Ozone Test Kit (Hanna Instrument®, USA). The results of bacterial penetrability suggest that at low temperatures, the rate of germ penetration onto the meat surface decreases. The results revealed that the penetration rate increased in the case of dual and triple bacterial species. This can be explained by the fact that all the bacterial species that were used in the study are actively motile and have proteolytic activity. These proprieties together absolutely play a major role in the acceleration of the penetration process by these bacteria, or even so, their existence together is synergistic for migration deeper into meat. To ensure freshness and public health protection, raw meat must be treated and processed in a sanitary manner. Under the conditions used in this study, a concentration of 0.5 ppm of O3 was found to be highly effective in reducing the bacterial count in meat blocks. This decline was aided by rising the exposing time to 45 minutes to achieve 3 log10 CFU/ml-1, and the bacterial count diminished with increased exposure time to ozonated water at the same concentration. These results suggest that O3 treatment could be used to lay the groundwork for a new method of reducing meat contamination by foodborne bacterial pathogens.

Longitudinal effects of sodium chloride and ingoing nitrite concentration and source on the quality characteristics and microbial communities of deli-style ham

The effects of sodium chloride and nitrite concentration on shelf life and physicochemical characteristics were evaluated in deli-style ham. Treatments manufactured in three replicates in a 3 × 4 factorial arrangement of NaCl concentration (0.7%, 1.4%, or 2.1%, meat block basis) and ingoing nitrite concentration and source (0 ppm, 100 ppm, or 200 ppm sodium nitrite (SN), or 100 ppm sodium nitrite equivalent from celery juice powder (CP) were stored for up to 16 weeks. Aerobic plate counts decreased as NaCl increased except there was no difference within 0 SN controls regardless of NaCl (P < 0.05). Ingoing nitrite concentration affected bacterial community composition (P = 0.005), as pairwise PERMANOVA of nitrite treatments found differences in community composition between 0 SN control and 100 SN, and 100 CP and 200 SN (P < 0.05). 0 SN control and 100 CP, 100 CP and 100 SN, and 100 SN and 200 SN had no significant difference (P > 0.168). Both nitrite amount and source can modulate bacterial composition. Bacterial communities were predominated by Pseudomonadaceae. Overall, this study suggests 200 ppm ingoing sodium nitrite provides the greatest shelf life to deli-style ham, and 0.7% sodium chloride results in inferior product quality and the shortest shelf life.

Meat Substitution with Oat Protein Can Improve Ground Beef Patty Characteristics.

The consumer acceptance of alternative plant-focused ingredients within the meat industry is growing globally. Oat protein is insoluble and used to increase product yield and fat retention. Furthermore, inclusion of oat protein can provide manufacturers another option for extending beef supplies. As the consumer diet shifts for improvements in nutritional density, oat protein is an alternative ingredient that lacks information on inclusion in a ground beef formulation. Coarse ground beef was allocated to one of four treatments, mixed with oat protein (0%, 1.5%, 3.5% and 4.5%), water, salt, pepper, textured vegetable protein, soy protein concentrate, and sodium tripolyphosphate. Meat blocks (n = 3 batches) were finely ground and formed into patties (N = 65/treatment). Patties were placed onto an expanded polystyrene tray, overwrapped with polyvinyl chloride film and displayed for 7 days. Instrumental color (L*, a*, and b*) decreased throughout simulated display (p = 0.0001). Increased usage rates of oat protein in patties resulted in greater cook yields (p = 0.0001). Objective measures of Allo-Kramer shear force values increased as oat protein inclusion rates increased (p = 0.0001). Oat protein can be incorporated in ground beef patties with positive effects on cook yield, but inclusion rate may have a deleterious impact on color and instrumental tenderness.

Effects of Initial Freshness Level, Frozen Storage Temperature, and Storage Period on Lipid Deterioration and K-value in Meat Blocks from Chub Mackerel Scomber japonicus

ABSTRACT The effects of freshness level of raw materials, frozen temperature, and storage period on lipid oxidation and K-value of chub mackerel Scomber japonicus meat during frozen storage, were investigated. When the chub mackerel meat was stored at −20°C for 12 months, the peroxide values (PVs) of the low-freshness group (LG) were significantly higher than the medium-freshness group (MG) and the high-freshness group (HG), respectively. The K-value of LG was significantly higher than MG and HG. However, when storage was at −30°C, the PVs of HG were at the same level as that of MG but were slightly lower than LG. In contrast, the K-values of samples did not change at this storage temperature. These results indicate that the quality of chub mackerel before freezing was improved by human handling and that the quality was maintained at a high freshness even when they were stored at −20°C for 12 months.

Kinetics of convective drying during dehydration of poultry meat products

Convective drying is a common method of dehydration of meat snacks (chips), which largely forms the competitive properties of the finished product. The kinetic parameters of drying (for example, the change in moisture and mass of the drying object during the process, the intensity and duration of drying) are the basis for the development and selection of equipment for the drying section of the industrial production of dehydrated meat products and process control. These indicators were determined experimentally, since they largely depend on the physical properties of a particular drying object, and it is not yet possible to calculate them with an accuracy sufficient for engineering practice. The kinetic parameters of convective drying of salted samples in the form of plates with a thickness of 2, 3, 4, 6, 8, 10 mm, made of chicken fillet meat blocks, have been determined. In order to ensure the adequacy of the research results to the conditions of industrial production, the main stages of the industrial technological process and the characteristics of the raw material samples were physically modeled: the composition of the curing mixture, the dimensions and physical properties of the raw material samples, and drying modes. The presence of complete volumetric evaporation during a period of constant drying rate of samples of raw materials with a thickness of 2, 3, 4 mm was revealed, as well as partial volumetric evaporation (about 90%) for samples with a thickness of 6, 8, 10 mm. A change in the physical mechanism of the drying process in the period of decreasing speed (cessation of volumetric evaporation and a multiple decrease in the intensity of evaporation) has been established. Dependences of the duration of the complete drying process (the sum of the periods of constant and decreasing speed) on the thickness of the raw material samples have been determined (for example, a 4 mm thick sample dries 25% slower than a 2 mm sample). Based on the research results, the possibility of increasing the productivity of the drying equipment (up to 60%) and optimizing the drying agent supply system to the drying object is shown.

Effect of Barley Flour on Quality of Restructured Spent Hen Meat Blocks

Background: Spent hen meat is considered as poor because of comparatively higher toughness and chewiness. The present study was envisaged to find out the effect of barley flour on the quality characteristics of restructured spent hen meat blocks.Methods: Barley flour (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8% by replacing the lean meat in pre-standardized restructured spent hen meat blocks (RSHMB) formulation and evaluated for physico-chemical, sensory and textural quality.Result: Product yield was significantly higher (P less than 0.05) and at 6 and 8% level of barley flour as compared to control. Fat percentage and shear force value of RSHMB was significantly lower (P less than 0.05) at 8% level of barley flour as compared to control. There were no significant differences in the scores for general appearance, texture, binding, juiciness and overall acceptability of RSHMB of control as well as those incorporated with different levels of barley flour. Texture profile analysis revealed that the hardness, cohesiveness, gumminess and chewiness of RSHMB with 8% barley flour were significantly lower (P less than 0.05) than that of control. Optimum incorporation level of barley flour for the preparation of restructured spent hen meat blocks was adjudged as 8%. The production cost of RSHMB with 8% barley flour reduced by Rs. 18.4/Kg than that of control. The developed restructured spent hen meat blocks with 8% barley flour can be utilized as texture-modified nutritious soft food products.

The research of one-stage particle size-reduction process of blocked frozen meat with multiple cutting tools with milling operation method

This article shows experimental data about energy demands of innovative one-stage particle size-reduction process of frozen meat, formed in blocks, with milling operation method. We researched the particle size-reduction of meat blocks (beef and pork) by tools of different construction and shape of cutting edge: a slab mill with small edge and a fitted on shaving milling tool with a hard-faced knife. This study based on results of measuring three-phase active power, used by the cutting electric drive in working condition. The article presents the calculation of the measurements of numerical characteristics (mean value and mean square deviation) of statistical samples of power values with completing particle size-reduction tool with milling tools. The research shows that placing additional sustainer, that fixes a block of meat directly near the cutting zone, leads to decrease of energy demands for the cutting process up to 20% and to lower the dispersion of power values more than three times. The data obtained during the research let work out technical requirement specification for producing a commercial prototype of cutting particle size-reduction. The data allow creating the calculate method of numerical characteristics of a random process for a load of multiple razor tool in working condition. That model is used for designing an intellectual system of management of technological process on the transfer line for meat product producing with using one-stage particle size-reduction of raw materials with the milling method.

Energy-saving technology for fine grinding of food raw materials frozen in blocks

Reducing the cost of electricity consumed when cutting frozen raw materials in the meat processing industry can significantly improve profitability and other economic indicators. The possibility of energy saving in the innovative technology of one-stage fine grinding of food raw materials was studied. The selected frozen meat blocks (beef and pork) and collagen-containing raw materials (meat cuttings and tripe) were ground to the required degree usingan experimental IBF-1 grinder. At the same time, the active three-phase power consumed by the electric motor of the cutting mechanism drive was measured and recorded. The study results showed that the IBF-1 grinder (milling method) could replace three machines (frozen meat cutter, meat comminutor, and micro cutter) with sequential grinding in three stages according to the standard grinding technology. The calculations carried out on the power costs per ton of products confirm that grinding requires 2.6 times less than the total installed capacity of meatcutting machines of the standard technological chain.

362 Utilizing Chicken Breast with Wooden Breast and White Striping in Processed Meat Products

Abstract Wooden breast (WB) and white striping (WS) are two myopathies impacting the broiler market. Wooden breast and WS may occur individually or in concert with each other. Wooden breast is characterized by increased rigidity and firmness in the pectoralis major and has been associated with breast meat from larger, faster growing broilers. It begins in the ventral-cranial region and increases in severity, moving toward the deeper and more caudal portions of the muscle. Although the etiology is not fully understood, compositional characteristics of WB include increased collagen and lipid deposition and decreased water holding capacity. Breast fillets exhibiting WS are characterized by the size and amount of striping that occurs on the surface of the pectoralis major. These breasts express similar compositional characteristics to those with WB. Both WB and WS have been associated with decreased organoleptic and rheological properties, causing industry losses estimated in excess of $200 million annually through value downgrades, trim loss, and diversion to rendering. Although WB and WS meat have decreased rheological properties, some lost value may be recaptured through further processing. Recent studies have shown that both blade tenderization and marination improved the textural properties of afflicted breast meat, but neither were able to overcome the differences between afflicted and normal breast meat. Research investigating comminuted and emulsified products containing WB or WS meat have shown similar results due to the lower extraction of salt-soluble proteins and subsequent low bind and gelation properties. When WB/WS meat was included as a portion of the meat block with normal breast meat, textural and rheological differences were ameliorated. Using WB or WS meat in further processed products may give processors an alternative use for afflicted breast meat. Additional research should continue to explore how WB and WS meat can be incorporated into further processed and value-added products.

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

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

Dimensional changes in breast meat during early cooking process: a comparative study of 2 distinct broiler breeds

Dimensional changes and water migration of individual muscle fibers and meat blocks of pectoralis major muscle obtained from commercial broilers (CB) and yellow-feathered chicken (YFC) were affected by early cooking temperatures (30, 40, 50 and 60 °C). At early heating temperatures (30–60 °C), the maximum shrinkage in the volume of meat blocks was higher (10–29%) than the individual extracted fiber fragments (7–19%). Changes in the width and cross sectional area were significantly (p < 0.05) higher than the length at each heating temperature in muscle fiber fragments and meat blocks of both breeds. However, most changes in the dimensions were recorded in CB than YFC during heating. Taken together, these all shrinkages in the muscle fibers and meat blocks are governed by the denaturation of myosin and actin with the rising heating temperature. The results of low field-nuclear magnetic resonance and proton density images demonstrated that CB has a higher tendency to loss water than YFC during heat treatments. SEM (scanning electron microscopy) results showed more damages in CB muscles than YFC by formation of cracks which act as drip channels in the muscle structural architectures. Additionally, CB muscles were significantly (p < 0.05) harder (52–64 N) than YFC (37–52 N) as affected by heat treatments (30–60 °C). Hence, it is plausible that CB has a lower tendency of water holding capacity due to its higher structural deformations than YFC.

Spoilage Microbiota of Beef Throughout Various Phases of Processing

ObjectivesThis study aimed to evaluate the spoilage microbiota of beef throughout various processing steps and identify key differences in the microbiome associated with each phase of processing.Materials and MethodsIn each of three replicates, products representing each phase of processing were made from the same uniform meat block (beef shoulder clods): T1-ground beef; T2-fresh sausage; T3-cooked links; T4-beef franks; T5-sliced bologna; T6-bologna with HPP treatment; T7-bologna with lactate/diacetate. Raw treatments were evaluated every 3 d for 21 d, and cooked treatments were evaluated every 14 d for 112 d. Heat treated products were cooked to an internal temperature of 71°C and chilled overnight at 4°C. Parameters for HPP were 600 MPa for 3 min. Aerobic (APC), anaerobic (AnPC), lactic acid bacteria (LAB), and psychrotrophic (PPC) plate counts were measured. Microbial communities were evaluated using high throughput 16S rRNA gene sequencing on the Illumina MiSeq platform. Reads were processed using QIIME, binned into operational taxonomic units (OTUs) at 97% similarity, and assigned taxonomy using the Greengenes database as reference. Alpha and β diversity of bacterial communities were analyzed using QIIME and R. Alpha diversity was estimated using observed OTUs and Chao1 estimates, and β diversity was determined using the weighted and unweighted UniFrac distance matrices (Fig. 2). Raw and cooked samples were analyzed independently for plate counts and α diversity.ResultsThere was a treatment by storage time interaction for AnPC in cooked samples (P = 0.003), where T3, T4, and T7 increased from Day 28 and 42. In raw samples, there was a main effect of storage time on APC, AnPC, LAB, and PPC (P &lt; 0.001), where growth increased over time. In cooked samples, there was a main effect of storage time on APC, LAB, and PPC, and a main effect of treatment for APC and LAB (P &lt; 0.030). Higher APC and LAB counts were observed in T5, while a general increase in APC, LAB, and PPC was seen throughout storage time. There were main effects of treatment and storage time on Chao1 and Observed OTUs in raw samples (P &lt; 0.023) and a main effect of treatment in cooked samples (P &lt; 0.009). In raw samples, bacterial richness was greater in T2 compared to T1, and generally decreased throughout storage time. In cooked samples, richness was the greatest in T3 and T4, the least in the T5, and T6 and T7 were intermediate. There were main effects for treatment and storage time on the bacterial community structure according to the weighted UniFrac distance matrix (P &lt; 0.004) and a treatment by storage time interaction for the unweighted UniFrac distance matrix (P = 0.031). For the weighted UniFrac, T1 and T5 samples formed a cluster relatively separate from the other treatments, while T2 formed an additional cluster by itself. For the unweighted UniFrac, T1, T2, and T5 formed a cluster separate from the other samples, with increased storage times being further separated from the other samples.ConclusionResults from this study indicate that the microbiota of cooked, sliced, bologna is somewhat similar to that of raw ground beef, whereas fresh sausage, cooked links, and bologna with HPP and antimicrobial treatments are different from the former. Treatments where microbial growth was reduced had a significantly different microbial composition compared to those with greater amounts of growth.Figure 2PCoA Plot of Weighted (a) and Unweighted (b) UniFrac Distance Matrices.

Effects of Plum Concentrate, Potato Starch, and Rice Starch as a Phosphate Replacement on Quality and Sensory Attributes of Whole Muscle Hams

ObjectivesThe purpose of this study was to evaluate the functionality of potato starch (PS), rice starch (RS), and plum concentrate (PC) as a replacement for phosphates in clean label curing brines, determined by the industry significant attributes of smokehouse yields, sensory analysis, and color scores.Materials and MethodsFresh inside ham pieces (Semimembranosus + Adductor) (n = 80), USDA-IMPS # 402F, were denuded and split into halves. Inside ham pieces were randomly assigned to one of four treatments including: a control containing traditional curing ingredients (CON), and three treatments with natural curing alternatives containing either plum concentrate (PC), potato starch (PS), or rice starch (RS) as phosphate replacement. Clean label treatment hams (CLT) were evaluated in conjunction with a traditional processed ham control (CON). The control brine was made with the addition of phosphate; whereas, the three clean label treatment brines received phosphate replacement inclusion via the vacuum tumbler. The ham pieces from all treatments were injected to approximately 125% of their fresh weight using a multi- needle injector. Hams were vacuum tumbled with a target post tumble weight of 130%. Inclusion rates for treatments included 2.25% (PS, RS) and 1.1% (PC) of the projected final meat block weight. Hams were then tumbled for 2 h at –15 mm Hg and 12 RPM (industry standard). Hams were cooked to an internal temperature of 62.7°C without the addition of smoke and chilled in accordance with USDA-FSIS Appendix B. They were then vacuum packaged and held under refrigeration (4°C) for 21d. Hams were evaluated for smokehouse yields, sensory analysis, and color scores. Ham samples were evaluated for: initial and sustained juiciness, initial and sustained tenderness, off flavors, ham flavor intensity, and mouth feel. Ham slices were held vacuum packaged, under refrigeration for an additional 7d, and then evaluated for L*, a*, b* color space values at 28d post cooking to simulate a retail setting. Differences in treatment results were analyzed using the MIXED models procedure of SAS.ResultsHams treated with PS had the highest cooking and overall yield (P &lt; 0.05), PC hams had the lowest cooking and overall yield (P &lt; 0.05), and RS hams were comparable to CON. The CLT were darker and less red than CON (P &lt; 0.05). Similarly, CON had the highest a* value (P &lt; 0.05) indicating a significant redder color compared to PS, RS, and PC; additionally, CON had a higher b* (P &lt; 0.05) compared to clean label treatments. The CON had decreased tenderness compared to CLT (P &lt; 0.05). For all other sensory attributes CLT was comparable to CON. Trained sensory analysis determined all phosphate replacements maintained or improved sensory attributes over the control. Cooking yields were improved by PS, held similar by RS, and decreased significantly by PC when compared to the control. Both PS and RS should be considered acceptable phosphate replacements in natural curing brines.ConclusionBased on research presented, PS and RS are suitable replacement for phosphates in natural curing brines based on similar or improved yields, and similar or improved sensory attributes. Due to its extreme cooking loss PC is not a recommended phosphate replacement.

Incidence of Salmonella spp.in animal derived-protein in Egypt.

This work aimed to determine the incidence of Salmonella in various sources of meat One hundred and twenty random samples of different meat samples represented by chilled minced beef, meat block, poultry cuts (breast and thigh), and fish flesh (T.niloticus,M.cephalus) (20 of each) were collected from different supermarkets and butcher's shops in Menoufia governorate,Egypt. The results showed that the incidence of salmonella in the examined samples of minced beef, meat block, breast meat ,thigh meat ,flesh of T.niloticus and flesh of M.cephalus were 35%, 25%, 20%, 30%, 15%and10% respectively.While serotyping of Salmonellae isolated from the examined samples were S.Enteritidis,S.Typhimurum and S.Virchow in block meat While in minced meat,they were S.Enteritidis,S.Typhimurum , S.Virchow and S.Heidberg inaddition to in chicken meat samples ,they were S.Enteritidis,S.Typhimurum , S.Virchow and S.Kentucky in breast meat and S.Enteritidis,S.Typhimurum and S.Kentucky in thigh meat . Salmonella strains isolated from mugil cephalus were S.Enteritidis,S.Typhimurum from T.niloticus were S.Enteritidis, S.Virchow and S.Infantis.Also enterotoxin gene were isolated from S.Enteritidis,S.Typhimurum,S.Kentucky and S.Virchow also could isolate hilA gene from S.Enteritidis,S.Typhimurum,S.Kentucky , S.Virchow and S.Heidelberg. FimH were isolated from S.Enteritidis, S.Typhimurum,S.Kentucky , S.Virchow ,S.infantis and S.Heidelberg. The presence of this bacterial species in the examined samples is a result of contamination during the slaughtering ,defeathering or offal removal ,transportation ,distribution, storage, slicing, packaging, and retail sale of the products.