Meat Food Products Research Articles

Analysis of occupational injuries at enterprises for processing and canning meat and meat food products

Introduction. The article considers the problems and provides the analysis of industrial injuries at meat and meat food products processing and canning enterprises, which have a certain sectoral specificity that affects the formation of working conditions and contributes to the emergence of industrial injuries.
 Problem Statement. The aim of this study is to analyze occupational injuries, their causes and to propose appropriate measures to prevent injuries.
 Theoretical Part. The initial information is the data of the statistical reporting of the Federal State Statistics Service on industrial casualties by type of activity – Processing and canning of meat and meat food products.
 Conclusions. The results of the analysis show the existence of a problem of occupational injuries and the need to introduce and implement a number of measures aimed at improving working conditions and improving safety at work in order to prevent occupational injuries.

Determining Food Stability to Achieve Food Security

Food security, as part as public health protection, constitutes one of the main objectives for countries aiming to ensure the health of all their citizens. However, food security is compromised worldwide by conflict, political instability, or economic crises, both in developed and developing countries. Conversely, because of the importance of agriculture to the economies of rural areas both in developed and developing countries, this sector can contribute to improving food stability, as well as to furthering food security. Thus, livestock and traditional meat products represent a key factor in ensuring food availability. Overall, biosecurity measures improve animal welfare by decreasing the occurrence of diseases that compromise the stability by causing fluctuations in the availability of meat and animal-derived food products such as milk, eggs, or traditional fermented products. As a consequence, an absence of biosecurity measures affects food security (in its quantitative definition, as described above) as well as the productive, sanitary, and environmental sustainability of the rural environment. Products of animal origin support local trade and the regional economy, while contributing to the availability of foods without great external dependence. The manufacture of foods of animal origin aims to create products that are durable and that maintain food availability for long periods of time, even during seasons with scarce resources. Thus, dry-cured or fermented meat products play an important role in food availability. Food security also refers to food access under healthy economic conditions; therefore, knowledge of the main tools that guarantee the safety of these kinds of food products is essential to achieving food stability and further food security.

Perlindungan Konsumen Muslim terhadap Produk Pangan Daging Non Kemasan melalui Jaminan Produk Halal

Related to the validity of non-packaged meat food products, Law No. 8 of 1999 on Consumer Protection only stipulates that business actors are prohibited from producing and/or trading goods and/or services that do not follow the provisions of halal production, as stated "halal" contained in the label. Regarding the necessity of halal information in non-packaged meat food products, it can be seen in Law No. 33 of 2014 on Halal Product Guarantee, which includes "products" in the Halal Products Act are goods and / or services related to food, beverages, drugs, cosmetics, chemical products, biological products, genetic engineering products, and used goods used, used, or utilized by the community. While what is meant by halal products is products that have been declared halal in accordance with Islamic sharia. The Halal Product Law has clearly stipulated that products entered, circulated, and traded in the territory of Indonesia must be halal certified. So basically, if the product sold is halal, then it must be halal certified. Consumer protection law today gets quite attention because it concerns the rules for the welfare of society, not only the community as consumers who get protection, but business actors also have the same right to protection, each has rights and obligations. The government plays a role in regulating, supervising, and controlling so as to create a conducive system that is related to each other, thus the goal of the welfare of society at large can be achieved. In healthy business activities there is a balance of legal protections between consumers and producers. 
 The absence of balanced protection causes consumers to be in a weaker position even if the product produced by the manufacturer is a limited type of product, it will certainly harm the consumer. Haram food has been detailed in the Quran, while halal food is not explained, which is why in Indonesia it is regulated about halal certification with the aim that the interests of consumers can be protected.

Multispecies Identification of Oilseed- and Meat-Specific Proteins and Heat-Stable Peptide Markers in Food Products.

Consumer demand for both plant products and meat products enriched with plant raw materials is constantly increasing. Therefore, new versatile and reliable methods are needed to find and combat fraudulent practices in processed foods. The objective of this study was to identify oilseed species-specific peptide markers and meat-specific markers that were resistant to processing, for multispecies authentication of different meat and vegan food products using the proteomic LC-MS/MS method. To assess the limit of detection (LOD) for hemp proteins, cooked meatballs consisting of three meat species and hemp cake at a final concentration of up to 7.4% were examined. Hemp addition at a low concentration of below 1% was detected. The LOD for edestin subunits and albumin was 0.9% (w/w), whereas for 7S vicilin-like protein it was 4.2% (w/w). Specific heat-stable peptides unique to hemp seeds, flaxseed, nigella, pumpkin, sesame, and sunflower seeds, as well as guinea fowl, rabbit, pork, and chicken meat, were detected in different meat and vegan foods. Most of the oilseed-specific peptides were identified as processing-resistant markers belonging to 11S globulin subunits, namely conlinin, edestin, helianthinin, pumpkin vicilin-like or late embryogenesis proteins, and sesame legumin-like as well as 2S albumins and oleosin isoforms or selected enzymic proteins.

Technology for the production of pates by replacing raw meat with vegetable components

The article is devoted to the development of functional meat food products made by partially replacing beef and poultry meat with lentils and carrots. When developing the pate, a partial replacement of grade 2 beef and chicken fillet with lentils and carrots is provided. A technology for the production of pate with vegetable raw materials based on the use of sprouted lentils obtained by processing it with electroactivated solutions of sodium and ammonium chlorides has been developed. Studies of functional, technological and organoleptic parameters of the developed pates have been conducted, which have shown that the proposed pate recipe allows replacing expensive ingredients – grade 2 beef and chicken fillet with lentils and carrots, to get a product that is not inferior in quality to the standard pate preparation technology. The article describes the detailed amino acid composition of the pate under study and compares it with the reference protein.

Мониторинг фальсификации в пищевых продуктах из мяса птицы

The types of falsification that we identified are the same as those of foreign researchers. In our research, the leading place is occupied by meat food products, including semi-finished products containing poultry meat. To identify counterfeit poultry meat products, complex methods were used to determine the type of protein, fat, muscle fiber structure, freshness and severity of morphological signs of raw meat. So, according to research results, falsification, in many cases, included the replacement of more expensive meat of a slaughter animal with poultry, which was not reflected on the product label. Another variant of falsification was the replacement of meat with less valuable raw materials of the same type of animals. To determine this type of falsification, only the PCR method is not enough, and for a more accurate and detailed determination of the constituent components of the product, it is necessary to additionally use histological, enzyme immunoassay, chromatographic, and spectrophotometric methods.

Microsatellite markerbased genetic diversity in Mareecha and Barela breeds of dromedary camel from Pakistan

The genetic diversity of Pakistani dromedary camels is poorly documented. The present study evaluated the genetic variations of two well-known Pakistani camel breeds, Mareecha and Barela, that are well-adapted to the Cholistan desert climate. Camel can serve as a beneficial participant in the food supply chain by providing milk, meat and other food products for the livelihood of pastoral peoples. To explore a new world of resources, greater attention to needed to create standard procedures to genetically characterize, classify and identify camel breeds in the country. For this purpose, 66 unrelated animals of the Mareecha (n=35) and Barela (n=31) breeds were genotyped using a set of 12 labelled microsatellite loci. DNA fragment sizes were determined in an ABI 3130 Genetic Analyzer. All microsatellite markers were successfully amplified and exhibited a polymorphic nature, with an average Polymorphic Information Content (PIC) of 0.72 and 0.70 in Mareecha and Barela, respectively. A total of 107 alleles with an average of 8.91 alleles per locus were identified by these markers in both breeds. CMS15 was highly polymorphic with 13 alleles, while VOLP-032 was the lowest with two loci. The Fit and Fis values were low but high population differentiation (17%) was observed in both breeds, due to the migrations of pastoral people to different remote areas during climate fluctuations.

Meat minced semi-finished products with iodine-containing vegetable components

The problem of iodine deficiency for most residents of the Russian Federation remains relevant for many decades. The situation is aggravated by the fact that with an inferior monotonous diet, a deficiency of proteins, vitamins and trace elements occurs side by side. To solve this problem, we can choose the path of enrichment of the product with organic iodine, as well as vitamins and vegetable protein. It is economically feasible to provide a combination of raw meat with cheaper functional components that are full in amino acid composition. The possibility of using the kelp preparation in the production of food products based on meat raw materials with the aim of correcting the iodine deficiency of the population in ecologically unfavorable areas was investigated. We used a natural iodinating dietary supplement - a hydrated preparation of Japanese kelp, which is a source of dietary fiber. A study of the process of the influence of this additive on the functional and technological properties of minced meat systems shows the promise of the use of this drug in the production technology of meat food products. In addition, the rational use of meat raw materials (fatty pork and spike fat) in combination with vegetable components (Dantex soybean texturate) and Japanese kelp in an optimal dose of 5% has a number of economic advantages compared to similar products.

Evaluation of the efficiency of production of meat products for herodietic nutrition using beef produced from cross-bred Kazakh white-headed bulls

The article is devoted to the development of functional meat food products made from beef obtained from crossbred steers when crossing red steppe cows with Kazakh white-headed bulls. The possibility of introducing a biologically active additive in the form of lactulose powder, as well as vitamins and minerals into the recipe of ham products is considered. To conduct research, raw meat-beef - was obtained from cross-bred steers of the same blood type on the Kazakh white-headed breed (PZK named after Lenin of the Surovikinsky district of the Volgograd region). At the same time, 3 samples of meat raw materials were selected in five-fold repeatability. The highest quality indicators were obtained by introducing lactulose in combination with ascorbic acid and calcium citrate into the recipe of sausage products. The economic efficiency of meat production is also higher for this recipe.

Особенности формирования свиноводческих кластеров на региональном уровне

The article deals with the formation of an agroindustrial cluster as one of the most important factors in the socio-economic development of regions. The authors investigate, systematize, classify and generalize financial and economic instruments for supporting the regional cluster policy of the Russian Federation using existing examples. The cluster approach to the development of the meat industry, based on the establishment of close economic ties between agricultural enterprises, leads to the preservation and further development of regional business, in particular - to uninterrupted supplies of meat and other food products. The article discusses the features of the formation of a pig-breeding cluster, which provides the possibility of combining into a single cycle the processing of raw materials, production, storage, transportation and sale of final products.

Antimicrobial peptide cocktail activity in minced turkey meat

Meat products contain valuable nutrients that are important for human health and development but are also highly susceptible to colonization by microorganisms. This can lead to spoilage and serious foodborne illnesses. Natural antimicrobial peptides, produced by many organisms as part of their innate immune system to fight microbial infections, have great potential as food preservatives. In this study, we explored the effect of ternary antimicrobial random peptide mixtures (RPMs) on food spoilage bacteria in minced turkey meat. Amendment of RPMs to meat led to significant reductions in bacterial abundance in experimental tests, and RPMs worked synergistically with nitrite to reduce bacterial loads. Using high-throughput 16S ribosomal RNA gene amplicon sequencing, we characterized the effect of RPMs and nitrite on meat microbial community structure before and during incubation under refrigerated conditions. Our findings reveal strong antimicrobial activity for RPMs against spoilage bacteria in meat, including Listeria monocytogenes and Pseudomonas putida. These results demonstrate the potential of RPMs as a safer preservative for reducing spoilage in meat and other food products.

Microbiological quality of ready-to-eat food products in southern Taiwan

This study was to assess the microbiological quality of commercial ready-to-eat (RTE) food products sold in southern Taiwan. A total of 126 RTE food samples, including staple, meat, seafood, and vegetarian food products, were purchased from traditional markets, supermarkets, and warehouse stores. These foods were kept at refrigerator, room temperature, or hot stored at the time of sale. Aerobic plate count (APC), coliform, Escherichia coli, and Staphylococcus aureus were evaluated. APC in excess of 5 log CFU/g was obtained in traditional markets (27 samples), supermarkets (20 samples), and warehouse stores (15 samples). Seafood products were the most contaminated compared to staple products, meat products, or vegetarian foods. The highest incidence of APC greater than 5 log CFU/g was detected from food products stored at room temperature. Refrigerator stored food products were the second incidence, followed by hot kept food products. No significant differences were found for coliform and E. coli among the various markets or food types (p > 0.05). RTE food products sold in the traditional market, supermarkets, and warehouse stores contaminated with S. aureus were 19.0%, 12.7%, and 9.5%, respectively. The percentage of samples over-contaminated with S. aureus was 15.9% (seafood), 9.5% (staple and meat products), and 6.3% (vegetarian food products). RTE food products stored at room temperature had the highest contamination of S. aureus, followed by refrigerator and hot stored food products (p < 0.05).

Elements of eating pattern and intensity of dysmenorrhea – a cross-sectional study in sample of Polish women

Background: The importance of dietary pattern for pain relief in women with dysmenorrhea is increasingly discussed in the literature. It is believed that a proper eating pattern may have pain-relieving properties. Therefore, a development of a perfect composition of diet for patients with dysmenorrhea constitutes a major challenge. Aim of the study: The present study aimed to characterise the eating pattern of women with severe and moderate menstrual pain among Polish women with dysmenorrhea. Material and methods: The observational cohort study was conducted among 718 women, divided into two subgroups: Group 1 (G1) comprised women suffering from severe pain (N = 355), while Group 2 (G2) involved women with moderate pain (N = 363). Two measurement tools were used in the study: The Visual Analogue Scale (VAS) and an original questionnaire for assessing the frequency of consumption of selected groups of food products. Results: Average consumption of vegetables, fruits, dairy products and coffee was significantly lower in G1 than in G2. On the other hand, average consumption of meat, fish and fast food products was significantly higher in G1 than G2. The greatest effect size was observed for the consumption of coffee as well as fruits and vegetables. Women from G2 had a diet similar to the lacto-ovo-vegetarian diet, whereas those from G1 followed a Western model diet that contains fast food products as well as food rich in sugar, salt and saturated fatty acids. Conclusions: The proper diet should be promoted among women suffering from dysmenorrhea and the use of nutrition supported by a proper diet should be particularly important in the treatment offered to this group of patients.

Development of Immunoenzyme Assay for Detection of Soybean Raw Material in Food Products

An enzyme-linked immunosorbent assay (ELISA) has been developed to control the presence and estimate the content of soybean raw materials in meat food products. It is based on the binding of specific antibodies to the antigenic determinants of a soybean trypsin inhibitor. Due to the possible influence of enzymatic and high-temperature product treatments that can disrupt the native structure of the inhibitor and lead to its fragmentation, the analysis is based on the competitive interaction with antibodies of the antigen in the sample, which are immobilized in microplate wells. The conditions providing the minimum detection limit and high measurement accuracy were established to implement the ELISA. The developed assay was characterized by a duration of 60 min, a detection limit of 3.5 ng/mL, and a range of detectable concentrations of 7.7–110 ng/mL. It is shown that the proposed methodology can be used for the testing meat products.

Development of a SALLE-HPLC-FLD Analytical Method for the Simultaneous Determination of Ten Biogenic Amines in Cheese

In this work, a new methodology for the determination of biogenic amines in cheese is presented, which includes an innovative sample preparation approach based on salting-out assisted liquid-liquid extraction (SALLE). The method features a pre-extraction of the soluble biogenic amines with hydrochloric acid, a derivatization with dansyl chloride, the use of the salting-out effect, and the analysis of the derivatized biogenic amines using high-performance liquid chromatography with fluorescence detection. Several extraction parameters were studied and optimized, such as the HCl extraction time, concentration of the derivatization reagent and influence of the medium’s pH, among others. For the considered biogenic amines, the developed method exhibits adequate limits of detection (0.015 to 1.77 mg L−1) and quantification (0.050 to 5.91 mg L−1) and average recoveries between 94 and 110%, with the highest determined amounts found for putrescine, dimethylamine and histamine. Furthermore, mass spectrometry studies identified and confirmed the presence of several biogenic amines in the samples. SALLE stands as a good alternative to existing methods, since it simplifies the sample preparation step, while improving the overall selectivity of the process. It may also be adopted for the determination of biogenic amines in different solid samples besides cheese, such as meat, fish or other food products.

Продовольча сировина тваринного походження: класифікація, властивості та використання

The article reveals the prospects of using non-traditional raw materials of animal origin for enhancing the biologi-cal value of food. The purpose of the article is to summarize the classification of animal raw materials used in the medical and food industries. The urgency of the use of medicinal and technical animal raw materials, which is characterized by the preva-lence and availability, is emphasized, however it is noted that the use of such raw materials in the food industry is very little has been studied so far. The studies of domestic and foreign scientists on the use of non-traditional raw materials of animal origin in the production of various foodstuffs is analyzed, which contributes to the expansion of the range of products of therapeutic, prophylactic, special and functional purpose. Due to numerous studies of scientists from different countries, it is recommended to use in the food production such non-traditional animal raw materials as the products of processing of deer antlers, fish and sea-food, snails, frogs, insects, larvae, etc. Further research should focus on more comprehensive exploration of the non-traditional animal raw materials use in recipes and technologies for the production of meat, fish, bakery and other food products.

The effect of different preparation methods on the development of chitosan/thyme oil/montmorillonite nanocomposite active packaging films

The globally increasing needs for food quantity and quality led industries to invest in packaging methods that enhance the shelf life and quality of foods. Also, the effort to avoid the use of petrochemical or chemical derivatives in the production‐chain increased the exploitation of by‐products and biomass. In this work, the raw materials such as montmorillonite (Mt), the chitosan (CS) which is a sea‐food byproduct, and the natural essential oil extract thyme oil (TO) were combined via two different methods for the development of an advanced nanocomposite active packaging film for foods. In the first method, the so‐called “Solution‐Blending” (SB), a CS/TO solution was blended with sodium–montmorillonite (NaMt) or organomodified‐montmorillonite (OrgMt). In the second method, the so‐called “ModifiedClay” (MC), the TO was adsorbed into NaMt or OrgMt and the produced hybrid was added to CS. The tests indicated that nanocomposite films which were prepared via the MC method are promising materials for active packaging films. PRACTICAL APPLICATIONS: Nowadays, a lot of effort is spent on finding advanced food conservation methods which extend shelf time, increase quality, and vanish the food odor problems. This study shows that films which are prepared via the modified clay method exhibit high antioxidant behavior and high antimicrobial activity against Escherichia coli. Also, tests on under‐vacuum packaged chicken breast fillets exhibit low lipid oxidation values. Thus, these films/pads are promising for active packaging applications of meat and other food products.

Detection of the Species of Origin for Pork, Chicken and Beef in Meat Food Products by Real-Time PCR

Processed food products of animal origin raise questions related to industrial safety and human health protection. This paper aimed to optimize and validate a real-time, sensitive, and accurate PCR method for the detection and quantification of meat species in selected processed meat products: chicken sausages, beef bologna, and pork bologna. A common detection limit of 8 DNA copies was established for each sample, corresponding to 0.1% for beef and pork and 0.2% for chicken. For the limit of quantification, dilutions of 20 copies of DNA for the bovine and pig species and 50 copies of DNA for the chicken species were performed. Specificity and selectivity tests in six replicates each showed no extraneous meat species, in line with the label. Repeatability was assessed in six replicates, both quantitatively and qualitatively, by the same analyst, on the same day, and with the same equipment. The results showed that beef bologna contained 84.49% beef meat, pork bologna 92.8% pork meat, and chicken sausages 95.14% chicken meat. The reproducibility results obtained by two analysts, on different days, for each sample were very similar. The real-time PCR technique can be used as a tool in internal and public safety control to improve industrial safety and human health protection.

Antioxidant and Hepatoprotective Effect of Cajanus cajan in N-Nitrosodiethylamine-Induced Liver Damage

N-Nitrosodiethylamine (NDEA) is a nitrosamine derivative with carcinogenic and mutagenic properties which can be found in tobacco smoke, meat and various food products. This study examined the antioxidant and hepatoprotective potential of Cajanus cajan (C. cajan) with respect to hepatotoxicity in male Wistar rats. Administration of NDEA induced hepatotoxicity at 200 mg/kg while C. cajan was administered (200, 400 and 800 mg/kg) for 28 days. NDEA-induced hepatotoxicity significantly (p ≤ 0.05) increased alanine aminotransferase (ALT), aspartate aminotransferase (AST) and malondialdehyde (MDA) and significantly (p ≤ 0.05) decreased reduced glutathione (GSH), albumin (ALB), glutathione S-transferase (GST), catalase (CAT) and superoxide dismutase (SOD). C. cajan-treated groups were seen to have significantly (p ≤ 0.05) decreased ALT and AST and significantly (p &lt; 0.05) increased ALB, GST, GSH, SOD and CAT. The NDEA-treated group also showed a marginal increase in body weight and a significant (p ≤ 0.05) increase in liver weight. The C. cajan treated groups showed a significant (p ≤ 0.05) increase and decrease respectively in body and liver weights. Histopathological changes also substantiated NDEA-induced hepatotoxicity and the hepatoprotective effect of C. cajan on the liver. The results indicate that C. cajan has the potential to ameliorate NDEA-induced hepatotoxicity.

Thermoplastic starch and green tea blends with LLDPE films for active packaging of meat and oil-based products

Abstract Thermoplastic starch (TPS) is an alternative biomaterial that can be used to produce bioplastics to replace petroleum-based food packaging. Active films were developed from acetylated cassava TPS and green tea using the blown extrusion process. Green tea (GT) and TPS from native starch (NS) and acetylated starch (AS) with different degrees of substitution (DS) were extruded with linear low-density polyethylene (LLDPE) at LLDPE/TPS-GT ratios of 70/30 and 60/40 prior to blown-film extrusion. Results indicated that a higher DS of AS enhanced melt flow index which altered processability and subsequently impacted film microstructures and physical and barrier properties. NS showed highest dispersed particles in film matrices with a lower reduction of mechanical and barrier properties. AS showed reduced surface hydrophobicity with increased water vapor permeability and film solubility due to pore formation. Increased DS of AS films showed enhanced radical scavenging activity (DPPH and FRAP) with improved phenolic release. GT release from the starch matrix effectively limited microbial growth, reduced metmyoglobin forming brown pigment, and stabilized the red color of bacon. Lipid oxidation of packaged soybean oil was effectively reduced by up to 38% depending on the TPS ratio which was attributed to hydrophobicity of the film matrices. Developed TPS-GT films showed high efficacy as active eco-friendlier food packaging, with enhanced stability of meat and oil-based food products.