Pork Heart Research Articles

Совместное использование ультразвуковой обработки и электрического поля СВЧ при дефростации мясного сырья

Purpose. Combined use of ultrasonic and microwave treatment potential evaluation in the meat raw materials defrosting in terms of efficiency and impact on functional and technological properties. Materials and Methods. Defrosting and evaluation of organoleptic and functional-technological properties of meat raw materials samples were performed in conditions of the complex analytical laboratory of Volga Region Research Institute of Manufacture and Processing of Meat-And-Milk Production. Analyses of qualitative characteristics were carried out in accordance with generally accepted methods in the food industry and actual national standards. The objects of the study were frozen samples of lean pork, сhicken breast meat, pork heart, beef liver. Results. In the research, a defrosting meat raw materials method, based on successive processing with microwave fields and ultrasonic vibrations in a solution of sodium chloride was studied. To obtain relevant results, other methods of defrosting frozen meat raw materials used in the food industry were also analyzed. It was found that the combined effect of the microwave electromagnetic field and ultrasonic treatment in an aqueous medium on meat raw materials in all the studied cases has a synergistic effect, thereby increasing the rate of defrosting. In comparison with the immersion method in meat raw materials located in the ultrasound field, moisture accumulation is slower. Supposedly, this occurs due to the hydration processes inhibition on the meat raw materials surface under the effect of ultrasonic cavitation in a liquid. Conclusion. The proposed method of defrosting can be considered promising in terms of reducing weight loss of meat raw materials. At the same time, ultrasonic treatment prevents the accumulation of excess moisture. Soaking in a solution of sodium chloride makes it possible to increase heat transfer and thereby avoid local overheating of the surface, and even increase the power of the microwave electromagnetic field. At the same time, this type of processing leads to a insignificant increase in hardness and darkening of the surface, which limits the raw materials possibilities use.

Virus-Like Magnetic Heterostructure: an Outstanding Metal-Complex Active Platform Enables High-Efficiency Separation and Catalysis.

Assembled heterostructure systems, as emerging functional materials, have broad applications ranging from enzyme and drug payload to catalysis and purification. However, these require trial- and -error design process and complex experimental environment to generate heterostructure materials. Here, this study describes an easy-to-execute strategy to fabricate magnetic heterostructure as multifunctional delivery system. We utilize first-row transition metal copper and nitroso/amino ligand as modules to assemble around Fe3 O4 magnetic nanoparticles by excessed mild stimuli and fabricate the magnetic heterostructure materials (Fe3 O4 @ TACN NPs (tetraamminecopper (II) nitrate)). Notably, the Fe3 O4 @ TACN NPs present with cat's-whisker structure containing ligand and metal center. The nitroso-group ligands exhibit strong binding affinity to heme-structure enzyme, ensuring effective capture and isolate of cytochrome C (Cyt-c), resulting in their excellent isolation property. The copper complex-powered magnetic heterostructure materials can effectively isolation Cyt-c from complex biological sample (pork heart). Importantly, the Fe3 O4 @ TACN NPs coordinated with heme-structure, induced methionine 80 (Met80) disassociates from heme prosthetic group, and contributed to peroxidase-like (POD-like) activities increasing. These results exhibit that copper complex-powered magnetic heterostructure materials can not only satisfy the Cyt-c isolation and immobilization in an alkaline medium, but also be of the potential for improving the immobilization enzyme reactor performance.

Methodology for the identification of bioactive and marker peptides in the organs of cattle and pigs

The development of general conception methodology for the meat-based functional food compositions is especially relevant today due to the growing consumers’ interest and attention to their health. This category of these food-products is intended for personal ized nutrition of various age groups in the population, taking into account fortification of the food with nutraceuticals and with functional and metabolically active ingredients obtained from animal and vegetable source. Therefore, it was necessary to develop a certain tool for reliable identification of free peptides from the offals (by-products like hearts and aorta from Sus scrofa and Bos taurus) and from the ready-to-consume meat food (canned food) based on the free peptides, which food is potentially targeted to help with some issues in the human body. The authors proposed the methodology for identification of peptides weighing less than 5 kDa. This methodology has a row of significant advantages, such as a short time of analysis (90 minutes) and the possibility to prepare a large number of samples simultaneously (n=16). Analysis of bioactive peptides (BAPs) was performed by liquid chro matography combined with time-of-flight mass spectrometry (Agilent 6545XT AdvanceBio LC/Q-TOF). The marker peptides were detected by a triple quadrupole mass spectrometer (Agilent 6410 Triple Quadrupole LC/MS). All peptide sequences were defined with the help of mass spectrometric data processing databases like PepBank, BioPep, AHTPDB. In this work from 39 to 269 peculiar soluble peptides were found, with an extraction level of 0.17–0.23%. The main fraction consisted of short peptides less than 1000 Da (71.0–98.0%). In experimental samples of pork hearts and arteries 7 peculiar marker peptides were identified. FFESFGDL SNADAVMGNPK peptide obtained from the β-hemoglobin protein is of a special interest, as this peptide showed the maximum intensity of a signal. Presumably, this peptide can serve as an indicator of the blood presence in the finished food product. So it can serve as an assessment tool of bleeding degree of meat raw. For pork aortas a specific peptide TVLGNFAAFVQK was isolated from serum albumin, which turned out to be stable during heat treatment. This is also important for assessment of meat food that are subjected to high thermal exposure.

An effect of the recipe composition on minced meat properties

The paper describes an experiment on the development of minced meat recipes for poultry-based semi-prepared products. The design principle included a search for optimal compatibility of recipe ingredients to develop a balanced meat system. The model recipes included meat from different animal and poultry species, by-products and dairy products. White and red turkey meat and chicken breast fillet provided recipes with complete animal proteins. Fat meat raw materials were partly replaced with milk fat. A semi-prepared product filled into an intestinal casing was named “sausages for grilling”. A technology of sausages for grilling was developed with the indication of the main control technological parameters for the production process and thermal treatment up to product readiness. The incoming control of raw material quality was carried out: dairy cream was assessed by acidity and pasteurization effectiveness; cheese by sensory indicators; meat raw materials by the pH value. The functional-technological properties of raw minced meat for sausages for grilling were compared before and after cooking by the pH level, moisture mass fraction, water binding capacity. The rheological properties of minced meat (adhesion, viscosity, shearing structural-mechanical properties) were studied. The expedience of introducing meat by-products and dairy ingredients into recipes of sausages for grilling to stabilize protein and fat in the meat system was substantiated. It was proved that replacement of the main raw materials in recipes with pork heart, ginger, cheese and chicken liver allows obtaining sausages for grilling with preservation of high quality indicators. Sausage sensory properties after grilling were analyzed.

Bioactive Compounds of Porcine Hearts and Aortas May Improve Cardiovascular Disorders in Humans.

Functional foods promote health benefits in human metabolism, with bioactive compounds acting as therapeutic agents. The aim was to investigate the biological effects of a pâté made of pork hearts and aortas, minced, sterilised and packed in tins. Adults (61–66 years old) with a body mass index of 26.4–60.7 kg/m2 (n = 36) were randomly divided into two groups: one group consumed a low-calorie diet (LCD), while the other consumed an LCD with the developed meat product (MP) for 28–30 days. Serum biochemical parameters, anthropometry and blood pressure were measured. Consumption of an LCD + MP by experimental group participants helped to maintain reduced cholesterol levels. The difference in total cholesterol was significantly different (p = 0.018) from that of the control group, mainly due to the difference in low-density lipoprotein cholesterol (p = 0.005). Six peptides with potential cholesterol-binding properties and four peptides with potential antioxidant activity were identified in the MP, while elevation of the content of two peptides with potential angiotensin-converting enzyme-inhibitory activity was detected in patients’ plasma. Intervention with the MP can be considered as a supportive therapy to the main treatment for medical cardiovascular diseases due to a positive effect on serum cholesterol.

RSM Optimization for the Recovery of Technofunctional Protein Extracts from Porcine Hearts.

Meat byproducts, such as the internal organs from slaughtered animals, are usually underutilized materials with low commercial value. The functional (emulsifying, gelling, and foaming) properties of soluble protein extracts derived from pork hearts were investigated, as well as their molecular weight distribution. A central composite design (CCD) for two process variables (pH and ionic strength of the extraction buffer) was used to foreknow the effects of the process conditions on the physicochemical characteristics and technofunctionality of the protein extracts by means of the response surface methodology (RSM). SDS-PAGE patterns of the heart protein solutions revealed multiple bands with molecular weights ranging from 15 to 220 kDa, mainly corresponding to sarcoplasmic, myofibrillar, as well as blood proteins. The best extraction conditions to obtain protein fractions with good foaming properties would correspond to acid pH (pH ≤ 5) and high salt content (2–4%). On the contrary, solutions recovered at pH > 5 with low NaCl contents were the ones showing better emulsifying properties. Regarding gelation ability, heat-induced gels were obtained from extracts at pH 6.5–8, which showed improved firmness with increasing NaCl content (2–4%). Satisfactory second-order polynomial models were obtained for all the studied response variables, which can be useful in guiding the development of functional ingredients tailored for specific uses to maximize applications.

Quality of cooked sausages with added beef or pork heart surimi

Beef heart surimi (BHS) and pork heart surimi (PHS) with or without 0.02% BHA (butylated hidroxyanisole) were evaluated in cooked sausages at concentrations of 20, 40, and 60% by weight replacing lean meat. The sausages’ physicochemical, textural, and sensory properties were evaluated. Neither pH, water holding capacity, cooking yield, nor shear force were affected (p > .05) by the addition of BHS and PHS in both sausage types. The addition of BHS or PHS increased protein content (p < .05), while the addition of 20% BHS or PHS increased luminosity and decreased lipid oxidation in both sausage types. In beef sausages, all treatments treated with BHS without BHA scored similarly to the control (p > .05) in terms of odor. Additionally, in pork sausages with 20% PHS rated highest for appearance, color, and odor similarly to the control. BHS or PHS can be used as a substitute for meat in cooked sausages. Practical applications Demand for high-quality proteins is increasing due to a growing world population. The meat industry generates large volumes of by-products which are expensive to treat and dispose of ecologically. Some by-products with high nutritional value, such as the heart, constitute part of the diet and culinary recipes in many countries. In this investigation, the application of surimi technology was used to obtain a high myofibrillar protein content from beef and pork heart. Beef or pork heart surimi incorporated into cooked sausages at concentrations above 20% increased protein content and had good sensory acceptability. Therefore, the application of the production of surimi-like material from beef and pork hearts could provide a new approach toward increasing the value of hearts and their use in the functional foods market. Moreover, processors can also benefit from the development of an efficient and economical technology for processing undervalued meat into value added meat products.

Ocular Disease in Mice Inoculated with Pork Heart Samples Infected with Toxoplasma gondii

ABSTRACT Purpose We analyzed the frequency, viability, and genetic characteristics of T. gondii in pork heart samples Methods Thirty-five fresh pork samples were purchased in a slaughterhouse in Erechim city. The DNA was extracted and qPCR was performed. T. gondii genotyping was performed using PCR-RFLP analysis. Positive samples were digested and inoculated in mice for viability analysis. Results Our results showed that T. gondii DNA was detected in 25.7% of the pork heart samples and genotyping revealed one new atypical strain. The viability analyses demonstrated that 40% of mice presented clinical signs of T. gondii infection. qPCR was positive in the lung, liver, and brain of mice that presented clinical signs of T. gondii infection. Also, the histopathology analysis showed retinal disorganization, retinal detachment, inflammatory cell infiltration, and fibrosis in the eyes analyzed. Conclusion Our findings have shown that pork eat from southern Brazil may contain live T. gondii that could be associated with toxoplasmosis.

N-self-doped porous carbon derived from animal-heart as an electrocatalyst for efficient reduction of oxygen

Biomass-derived nitrogen-self-doped carbon was prepared by a simple and green approach based on the direct pyrolysis of pork heart using KOH as an activation reagent at controlled temperatures (700–900 °C). The obtained samples displayed a specific surface area up to 1718.84 m2 g−1, high content of nitrogen (3.03%) and interconnected porous structure, which is able to expose abundant active sites and promote mass transfer. Electrochemical measurements showed that our catalyst possessed a high electrocatalytic activity for oxygen reduction reaction in alkaline solution that is equivalent to that of commercial Pt/C. The sample carbonized at 700 °C (PC-APHs-700) with the onset potential of 0.92 V and half-wave potential of 0.80 V possessed the highest concentrations of graphite and pyridine nitrogen and exhibited the best performance among the PC-APHs-T samples. In addition, PC-APHs-700 had a higher long-term stability and stronger methanol tolerance than commercial Pt/C. This work demonstrates that it is a promising approach to develop and utilize carbon materials with added value as effective metal-free cathode catalysts for alkaline fuel cells based on economic and environmental friendly renewable biomass.

Developing New Foodstuffs Using Microwave-cooked Cod Liver and Its Oil

The non-sterilized cooked cod liver has been used as a novelty in the technology of culinary and making of sausage products. This cod liver has been cooked using microwave processing. The semi-finished cod liver oil separated during such microwave treatment has been also used for preparing such production. As for cooked boiled sausages, pork heart and venison have also been used in the composition with a view to enrich the nutritional value.

RESEARCH OF NUTRITIONAL AND BIOLOGICAL VALUE OF THE SEMI SMOKED MEATCONTAINING SAUSAGE

This study considers the expediency of combined duck meat of regional origin containing other types of raw materials with high protein value in meatcontaining sausages. The model for the studying of feasibility of combining duck meat of regional origin with other types of raw materials was a recipe for smoked sausage containing duck meat and pork, which also including pork fat and spices. The developed formulations contained meat of Peking duck, pork hearts, pork fat, soybean isolates, dry demineralized whey, chicken skin, and soluble dietary fiber. In the model samples of smoked sausage qualitative characteristics, indicators of microbiological safety, nutritional and biological value have been studied according to standard methods.&#x0D; The analysis of the results of the organoleptic evaluation confirms that the combination of Peking duck meat with raw materials of different origins containing protein enhances the appearance of the products, the taste and smell, the texture and the color. The study of the microbiological parameters of the sausages developed has indicated that the number of mesophilic aerobic and optional anaerobic microorganisms in all the tested samples was within the normal limits. The study of the number of bacteria of E. coli group has not detected these microorganisms in any of the samples. It has been proved that the developed variants of meat-containing smoked sausages contained high protein according to the analysis of the nutritional value of the products, low fat concentration and low-calorie foods. It has been confirmed that the duck meat can be combined with protein ingredients of different origins to increase the protein content in the developed products by 29.98 - 31.69%, to reduce the mass fraction of fat by 31.18-35.64%.&#x0D; The high biological value for the content of essential amino acids and the biological efficiency for the content of fatty acids of the ω-6 and ω-3 families have been confirmed. It has been determined that when Peking duck meat is combined with non-meat types of protein-containing raw materials (pork hearts, soybean isolate, dry demineralized whey) as a part of meat-containing smoked sausage, it allows producing nutritious products with high quality indicators.

A new strain of Toxoplasma gondii circulating in southern Brazil.

Recently, an outbreak of human toxoplasmosis was identified in Santa Maria city, Southern Brazil. However, the suspected vehicle of Toxoplasma gondii contamination in this region remains unclear. This study was conduct to analyze whether pork meat samples collected in supermarkets from Santa Maria city, RS, could be infected with T. gondii. Thus, we analyzed the presence of T. gondii DNA in 20 pork hearts, 20 pork tongues and 20 sausages. DNA was extracted from each sample and real-time PCR was performed using 529-bp and B1 markers. T. gondii genotyping was performed by PCR-RFLP analysis. T. gondii DNA was detected in 2 of 20 (10%) heart samples andin 1 of 20 (5%) tongue samples using 529-bp marker. Besides, those 2 (10%) heart samples also were positive for T. gondii using B1 marker. All sausage samples were negative for both markers. Genotyping revealed a new atypical genotype in the pork meat. Our findings were not able to confirm whether these food samples were involved in some outbreak. However, we can conclude that food samples containing T. gondii can be displayed in Santa Maria supermarkets. In addition, a new T. gondii genotype was identified circulating in southern Brazil.

Investigation of organoleptic and functional-technological parameters of meat breads using mechanically deboned poultry meat

Creation of combined meat products combining traditional consumer properties, as well as the possibility of using non-traditional raw materials in their recipes, is aimed at the expansion and rational use of the raw material base of the meat processing complex and solves the problem of reducing nutrient deficiency in the diet of the population. Therefore, the issue of the use of mechanically deboned poultry meat in meat bread technology and its impact on qualitative indicators and functional and technological properties is relevant. The aim of the research was to study the feasibility of the use of mechanically deboned poultry meat in the technology of combined products. Three model recipes based on the formula-meat analogue “Chainyyi” were developed. The possibility of replacing beef and pork meat with duck meat and mechanically deboned poultry meat of turkey was studied in the bread recipes. The total amount of duck meat and mechanically deboned poultry meat was 63%. As a protein ingredient able to bind moisture and relatively inexpensive compared to meat raw material, 20% of the pig's heart was added to the formulation, as well as 2% XB Fiber. Other components of the analogue formulation have not changed. Combination of duck meat with mechanically deboned poultry meat of turkey and pork hearts in the abovementioned ratios as part of meatcontaining bread stuffing systems allowed to improve the nutritional value of the product and its qualitative indices. The research confirmed the possibility of combining regional and relatively cheap raw materials to increase the nutritional value of meatcontaining products, namely breads. The bulk of proteins in the experimental samples increased by 6.57–10.38% and was within the range of 17.96–17.34%. On average, 4.98% decreased the fat content, the product became less calorie relative to the analogue by 15.98–16.76%. The formulations of model minced meat were distinguished by a higher index of the water-holding capacity, the content of binding moisture and the best indicators of plasticity. This affected the quantity of finished products, which amounted to 120.64–117.3% to the mass of raw materials, while in the control sample this figure was lower by 3.49–7.47%.

DEVELOPMENT OF COOKED SMOKED SAUSAGE ON THE BASIS OF MUSKOVY DUCK MEAT

This study considers the development of combined meat products containing, along with meat raw materials, other types of raw materials of animal and vegetable origin. The aim of the research is to substantiate the advantages of combining duck meat of regional origin with other types of raw materials in meat-containing cooked smoked sausages. A model for studying of the feasibility of combining duck meat of regional origin with other raw materials was a recipe for cooked smoked sausage containing meat of the Muscovy duck and also including pork hearts, salted pork side-fat, soybean isolates, pork skin protein, edible albumin “Aprored.” In the model samples of forcemeat for meat-containing cooked smoked sausages, functional and technological properties have been determined according to standard methods. The biological food value of the finished products has been determined as well. The analysis of the results confirms that the combination of Muscovy duck meat and protein-containing secondary raw materials improves the moisture content, water-holding capacity, emulsifying ability, and stability of the emulsion. The study of the microbiological parameters of the sausages developed has indicated that the number of mesophilic aerobic and facultative anaerobic microorganisms (MAFAM) in all the samples studied was within the normal limits. The study of the number of bacteria of the E. coli group has not detected these microorganisms in any of the samples. For the ω-6 and ω-3 family, its high biological value as for the content of essential amino acids and its biological effectiveness as for the fatty acids have been confirmed. It has been proved that duck meat can be combined with traditional types of meat and vegetable raw materials to increase the biological effectiveness of meat-containing cooked smoked sausages. It has been determined that when Muscovy duck meat is combined with non-meat kinds of protein-containing raw material (pork skin protein, soybean isolate) as part of meat-containing cooked smoked sausage, it allows producing nutritious food with high quality characteristics.

The possibility of using pork heart in the manufacture of sausages

The possibility of using pork heart in the manufacture of sausages

Hyperspectral measurements of immature Lucilia sericata (Meigen) (Diptera: Calliphoridae) raised on different food substrates.

Immature Lucilia sericata (Meigen) raised on beef liver, beef heart, pork liver and pork heart at a mean temperature of 20.6°C took a minimum of 20 days to complete development. Minimum development time differences within stages were observed between the meat types (pork/beef), but not the organ types (liver/heart). Daily hyperspectral measurements were conducted and a functional regression was completed to examine the main effects of meat and organ type on daily spectral measurements. The model examined post feeding larval spectral measurements of insects raised on beef liver alone, the effect of those raised on pork compared with those raised on beef, the effect of those raised on heart compared with those raised on liver and the interactional effect of those raised on pork heart compared with those raised on beef liver. The analyses indicated that the spectral measurements of post feeding L. sericata raised on pork and beef organs (liver and heart) are affected by the meat and organ type.

Coenzyme Q10 and its Effective Sources

Coenzyme Q10 (2,3-dimethoxy, 5-methyl, 6-decaprenyl benzoquinone, CoQ10) is naturally present in many organisms. It has key roles in several biochemical pathways. CoQ10, as an electron and proton carrier for energy coupling leads to Adenosine Triphosphate (ATP) formation. Furthermore, in medicine, the pharmacological use of CoQ10 has attracted more attention due to its benefits in treating cardiovascular and degenerative neurologic diseases. CoQ10 can be produced by chemical synthesis, extraction from biological tissues and microbial fermentation. It is found in plants such as soya bean, peanut, palm oil and litchi pericarp and in animals such as pelagic fish, beef and pork hearts. Various analytical methods have been published for the extraction and analysis of CoQ10 from different matrices. Biological production of CoQ10 offers an environmentally benign option based on the enzymatic catalysis at the cellular level. Moreover, this process due to ease of control and low production costs offers more advantages over the existing technologies.

A new tactile device using magneto-rheological sponge cells for medical applications: Experimental investigation

This work proposes a new tactile device that uses a single magneto-rheological (MR) sponge cell to realize the viscoelastic sensation of real organs. The proposed MR sponge cell can be usefully applied to medical fields to provide tactile information to surgeons who perform robotic surgery and doctors who receive training for practicing surgery with a computer-based simulator. In order to demonstrate the effectiveness of the proposed MR sponge cell, a 3-axis robot is designed and manufactured as an experimental apparatus. Using the robot, the relaxation times and repulsive forces of the MR sponge cell are measured and compared among three animal specimens: pork, pork rind, and pork heart. It is noted that the specimens represent the soft or/and hard tissues of human organs. The relaxation times are obtained from exponential equations based on the measurement data according to the properties of the viscoelastic material. The repulsive forces, normal force, tangential force, and bending moment are determined on the basis of comparison criteria of the beam bundle model (BBM). It is shown that the proposed MR sponge cell can effectively represent different feeling of the sensation of the specimens by applying different magnetic intensity to the cell domain.

Assessment of Burn Depths on Organs by Microwave

Monitoring the burn depth in heart during ablation of atrial fibrillation is a real challenge for the next years. The influence of the burning effect on the dielectric properties is not very developed and represents a growing interest in terms of characterization in medicine. Here, the microwave characterization of biological tissues in a liquid medium is performed through an open-ended coaxial probe placed directly against each sample. The evolution of the relative variation of the reflection coefficient is correlated with the depth of burned tissues. Measurements are performed on bovine muscles and pork hearts. Results are similar for both tissues.

Application of DENSE‐MR‐elastography to the human heart

Typically, MR-elastography (MRE) encodes the propagation of monochromatic acoustic waves in the MR-phase images via sinusoidal gradients characterized by a detection frequency equal to the frequency of the mechanical vibration. Therefore, the echo time of a conventional MRE sequence is typically longer than the vibration period which is critical for heart tissue exhibiting a short T(2). Thus, fast acquisition techniques like the so-called fractional encoding of harmonic motions were developed for cardiac applications. However, fractional encoding of harmonic motions is limited since it is two orders of magnitude less sensitive to motion than conventional MRE sequences for low-frequency vibrations. Here, a new sequence is derived from the so-called displacement encoding with stimulated echoes (DENSE) sequence. This sequence is more sensitive to displacement than fractional encoding of harmonic motions, and its spectral specificity is equivalent to conventional MRE sequences. The theoretical spectral properties of this new motion-encoding technique are validated in a phantom and excised pork heart specimen. An excellent agreement is found for the measured displacement fields using classic MRE and displacement encoding with stimulated echoes MRE (8% maximum difference). In addition, initial in vivo results on a healthy volunteer clearly show propagating shear waves at 50 Hz. Thus, displacement encoding with stimulated echoes MRE is a promising technique for motion encoding within short T(2)* materials.