Method Of Meat Research Articles

Modification of the vacuum-steam thawing method of meat by using the initial stage of sublimation dehydration

Vacuum-steam thawing is one of the methods used for defrosting food, realized in the atmosphere of water vapour under the conditions of reduced pressure. The water vapour formed in vacuum with the temperature of 20 °C fills the defrosting chamber and condenses on the surface of the defrosted product. The condensated steam has the role of thermal energy carried enabling product thawing. The study presents a modification of this method, introducing an additional stage of sublimation-dehydration vacuum steam thawing (SRVST). The study was carried out for different variants of initial sublimation degree (in the range from 0 to 15%) of a slice of pork loin (m. longissimus lumborum) assessing the final effect of the process of vacuum-steam thawing. Thawing kinetics was determined with the SRVST method, degree of sample defrosting and level of their rehydration. Based on the results it was demonstrated that the use of 12% sublimation dehydration of a meat sample enables its complete defrosting (reaching the temperature not exceeding the cryoscopic temperature).

Формирование микроструктурных характеристик сырокопчёной колбасы при различных способах измельчения мясного сырья

Формирование микроструктурных характеристик сырокопчёной колбасы при различных способах измельчения мясного сырья

Влияние способа измельчения мясного сырья на стабильность цветовых характеристик сырокопченой колбасы в процессе хранения

Влияние способа измельчения мясного сырья на стабильность цветовых характеристик сырокопченой колбасы в процессе хранения

Микроструктурные и мультисенсорные характеристики сырокопченой колбасы при использовании различных способов измельчения мясного сырья

Микроструктурные и мультисенсорные характеристики сырокопченой колбасы при использовании различных способов измельчения мясного сырья

Food Preparation Practices and Nutrition Knowledge of Household Caregivers in Southern Kwazulu Natal

Caregiving tasks involve a wide range of services given by the caregivers including general management of the household activities. This study was aimed at examining the nutrition knowledge and food handling practices of household caregivers in rural communities within Mandeni Municipality located in the rural part of KwaZulu Natal (KZN). Data collection was done through structured questionnaires that contained predetermined questions. The study probed on the socioeconomic background of the household caregivers. Questions also delved on the nutrition knowledge and the food handling practices of caregivers. The results of the study revealed that women were the main caregivers in the households. Furthermore, a larger percentage of the households depend on social grants for source of income that must care for up to more than ten members of the family. Caregivers demonstrated cooking methods such as boiling, grilling, roasting and stewing as the most preferred cookery methods for meat, poultry, fish and eggs. Boiling vegetables proved the most popular method among caregivers. The study established that the household caregivers have acquired nutrition knowledge from different sources, with less contingent indigenous sources of information. More still needs to be done to empower keepers for effective caregiving.

QuEChERS 법을 이용한 Rat 조직내 Pyraclofos 잔류 분석 및 급성독성 평가

Abstract Environmental pesticides used for insect control can be transferred from plants to animals even to live-stock animals through food chain. Human beings also can be exposed to pesticides by consuming pol-luted dairy products, including meats, eggs and other milk products. Therefore, the Ministry of Food and Drug Safety (MFDS) established Standard for Pesticide Residue Limits in dairy products. The QuEChERS (quick, easy, cheap, effective, rugged and safe) methods for detecting residual pesticides are relatively well established for fruits and vegetables, however, the methods for meat have not been appropriately studied yet. In the present work, pyraclofos was used as an organophosphate pesticide to examine its tissue residue in experimental animals by QuEChERS methods. For this, pyraclofos (150 mg/kg body weight) was orally administered to male rats once a day for 2 days. After 6, 12, and 24 hr of the treatment, the tissue residues in liver and femoral muscle of the rats were determined using QuEChERS methods followed by HPLC analyses. In preliminary studies, the recovery rates of spiking samples of pyraclofos demonstrated approximately 109∼110% from the tissues. In previous study, pyr-aclofos tissue residues were observed with significantly high levels in livers and muscles at 6 hr of oral treatment. Then, they were almost completely disappeared after 24 hr of the administration, indicating the orally exposed pyraclofos is rapidly absorbed and distributed to body organs, then quickly excreted from the body with a negligible level of tissue residue. The alterations in blood chemistry as well as the histopathology of heart, lung, liver, spleen and kidney have also been investigated in the ex-perimental animals for assessing acute toxic effects of pyraclofos. The obtained blood chemistry indexes (ALT and AST) showed maximum peak values at 12 hr after the oral administration and decreased to the normal levels at 24 hr of the treatment. Histopathologic observation exhibited acute hepatic damages at 24 hr of the treatment. In conclusion, we suggest that QuEChERS method can be adequately opti-mized for the analysis of pyraclofos residues in animal tissues.

Automation of Methods for Meat and Meat Products. II. Determination of Phosphorus

Abstract An automated method for the analysis of phosphorus in meat, to be used simultaneously with the automated nitrogen determination described in Part I, was studied. This method included the proper connection to the nitrogen manifold, construction of a phosphate manifold, and the preparation of standards to give results comparable to those obtained by the AOAC gravimetric quinoline molybdate method. The method was found to be applicable for meats and meat products containing total phosphorus in the range of 0.05 to 0.4%.

Automation of Methods for Meat and Meat Products. I. Determination of Protein

Abstract An automated method for the analysis of protein in meat was studied. The investigation included selection of proper standards, development of a method for presolubilizing meat samples for presentation to the AutoAnalyzer, and the construction of AutoAnalyzer manifolds to give protein results comparable to those obtained by the official AOAC Kjeldahl method. The method was found to be applicable to meat and meat products ranging from 5 to 25% protein.

Report on Methods for Meat and Meat Products

Journal Article Report on Methods for Meat and Meat Products Get access R H Philbeck R H Philbeck Agricultural Research Service, U.S. Department of Agriculture, Washington 25, D.C Search for other works by this author on: Oxford Academic Google Scholar Journal of Association of Official Agricultural Chemists, Volume 43, Issue 3, 1 August 1960, Pages 530–531, https://doi.org/10.1093/jaoac/43.3.530 Published: 04 February 2020