Quality Of Raw Meat Research Articles

Potensi polisakarida xanthan dari fermentasi xanthomonas xampestris sebagai pengembangan edible film dalam perlindungan struktur daging mentah

Background: Meat is one of the important food sources to meet nutritional needs, especially protein. Improper storage of meat can cause microbes that cause meat to rot quickly. Findings: In the Indonesian food industry, meat storage generally still uses synthetic polymer plastic that is difficult to decompose by soil microbes and can pollute the environment. The purpose of writing this scientific paper is to overcome problems in the food industry, especially in the quality of raw meat that is easily rotten due to improper packaging. Methods: The method of writing this paper is by conducting a literature search from data and information contained in books, scientific journals, and several libraries that can be used as relevant sources. Data and information are taken by collecting data as reference materials and analysis, then the information is processed using a descriptive analysis method based on secondary data to be developed into a unified material so that a solution and conclusion can be obtained. In this era of industry 5.0, edible film based on xanthan polysaccharide (Xanthomonas campestris) will be very effective, solution-oriented, and help Indonesia in overcoming problems in the food industry. Conclusion: The development of edible film based on xanthan polysaccharide (Xanthomonas campestris) will create an innovation in food packaging that can maintain the quality of raw meat and is environmentally friendly. The next step is to disseminate information to the public regarding environmentally friendly plastic substitute products as raw meat packaging.

Effects of in-package cold plasma treatment on poultry breast meat packaged in high CO2 atmosphere

High CO2 in packages significantly extends microbiological shelf life of poultry meat. Cold plasma is an emerging antimicrobial treatment, which generates various reactive gas species and inactivates microbials effectively. The objective of this study was to explore the potential effects of combining high CO2 package and in-package cold plasma (IPCP) treatments on the quality and safety of raw chicken breast meat. Non-inoculated samples and samples inoculated with Campylobacter jejuni and Salmonella Typhimurium were packaged in 0, 30, 70, or 100% CO2 (with make-up gas N2) and treated with IPCP at 70 kV for 3 min. Ozone formation, microbial counts, drip loss, pH, and color were measured. There was no interaction effect between high CO2 package and IPCP on microbial counts, drip loss, and color measurements. IPCP reduced spoilage microbial growth by 0.43 log (from 7.00 log to 6.57 log, P = 0.033) and C. jejuni populations by 0.67 log (from 4.82 log to 4.15 log, P < 0.001) on meat surface but did not affect S. Typhimurium (P = 0.206). Increased CO2 in packages had more effect on spoilage microbial growth (more than 1.5 log from 8.08 log to 6.35 log, P < 0.001) and S. Typhimurium populations (more than 0.5 log from 4.94 log to 4.39 log, P = 0.004) than IPCP but did not affect C. jejuni (P = 0.163). IPCP resulted in increases in changes in L* by 1.67 units (0.70 versus 2.37, P = 0.016) and a* values by 0.56 units (0.73 versus 1.29, P < 0.001) and decreases in b* values by 0.91 units (0.46 versus -0.45, P = 0.015). High CO2 levels caused increases in changes in L* values by 4.35 units (-0.82 versus 3.53, P < 0.001) with no effects on a* and b* values (P > 0.05). Data demonstrate that there are no combined effects by high CO2 package and IPCP on meat quality and safety of raw chicken breast meat under our experimental conditions. Either high CO2 package or IPCP can retain microbial quality and safety, even though they may cause changes in appearance of stored chicken breast meat.

SORPTION ISOTHERM AND QUALITY ASSESSMENT OF CHICKEN JERKY

This study investigated the sorption isotherm, proximate composition, lipid oxidation, and sensory evaluation of chicken jerky. The moisture adsorption behavior was analyzed using a gravimetric method while proximate analysis was performed according to official methods. Lipid oxidation was measured by thiobarbituric acid reactive substances (TBARS) assay while sensory evaluation was conducted with trained panelists based on appearance, taste, odor, texture, and overall acceptability. Results showed that equilibrium moisture content increased as water activity increased from 0.043 to 0.750 but remained relatively constant at 0.843 to 0.973 aw. Proximate analysis revealed that the protein content of chicken jerky was high (76.13) while a low-fat content (1.72%) was obtained in this study. Sensory evaluation indicated that overall acceptability was highly dependent on texture followed by aroma and flavour. Based on these results it can be concluded that factors such as formulation, processing method, ingredient quality and raw meat quality greatly influence the physicochemical properties of chicken jerky which ultimately affects consumer acceptance. KEYWORDS: Aroma, Humidity, Salt,Shelf-life, Snack, Storage

Assessment of bacteriological quality and safety of raw meat at slaughterhouse and butchers’ shop (retail outlets) in Assosa Town, Beneshangul Gumuz Regional State, Western Ethiopia

Contaminated meat has been implicated in many cases of foodborne illness and poses serious challenges in developing countries. This study aimed to assess the quality and safety of raw beef meat in Assosa Town. The finding showed that the mean of Aerobic mesophilic bacteria (AMB) and S. aureus at retail outlets was 5.04 log10cfu/g and 3.84 log10cfu/g; 4.03 log10cfu/g and 3.5 log10cfu/g at slaughterhouse, respectively. The microbial load range of AMB at the butcher shop was 2.49-5.16 log10 cfu/g, while at the abattoir it was 2.75-7.52 log10 cfu/g out of 70 raw beef meat analyzed samples. Similar to this, the butcher shop and abattoir had S. aureus microbiological load ranges of 2.74 - 4.84 log10 cfu/g and 2.71-4.72 log10 cfu/g, respectively. In contrast, 25.7% and 34.3% of the samples in the abattoir and retail shop, respectively, were contaminated with Salmonella sp. For S. aureus, just 38.71% and 17.14%, respectively, of the samples at the retail and butcher shops were satisfactory. AMB found that 80% of the examined samples from butcher shops and 57.7% from abattoirs were satisfactory. Due to poor handling and environmental hygiene procedures by Assosa Town butchers, 77.1% of the meat contact surface and 82.9% of the carcass were exposed to flies. On the other hand, only 5.7%, 28.6%, and 22.9% of the butchers kept the carcass in the refrigerator, and wore gowns and hairnets, respectively. In slaughterhouses, the majority of respondents (87.5%) concur that there were certain challenges in achieving slaughtering in the working environment.

Эффективность использования региональных сырьевых ресурсов с целью повышения питательной ценности кормов

Purpose. Scientific and practical substantiation of the positive impact of the developed new feed additives on the metabolism of farm animals and poultry. Materials and Methods. The studies were carried out using traditional scientific methods of collecting information, processing primary material, generalization, and systematization. The analysis of biochemical, zootechnical, morphological, histological, organoleptic, functional and technological indicators was carried out in accordance with the generally accepted normative and technical documentation. Discussion. It has been proven that the use of natural sorbents and minerals (bentonites, diatomites, limestones, various fractions of bischofite), secondary raw materials and food production wastes (cake, meal, pomace) in the composition of feed for cattle makes it possible to reduce the technogenic load on the animal body (in 3-6 times), increase the level of conversion of feed nutrients (16-40%), improve metabolic processes, increase productivity (10-16%) and the level of profitability of the industry (7-14%). At the same time, animals of different breeds and directions of productivity differ in their ability to accumulate ecotoxicants. Inclusion in the diet of a vitamin-mineral complex containing betacarotene, vitamins E, C and selenium in a bioavailable form makes it possible to eliminate the stress factor that occurs during the parenteral administration of a commercial two-component analogue and achieve a more significant physiological effect on the body of lactating cows. The developed protein-mineral preparations containing bioavailable forms of iodine and selenium, feed additives based on lactulose in combination with honey extracts of highly valuable plant materials, biologically active complexes of lactulose and regional natural resources stimulate immune mechanisms, contribute to the formation of the functional properties of livestock products, which is especially important in the prevention of alimentary-dependent conditions in the population. Laying hens that consumed enriched feed used the nutrients of the diet more fully, as a result, more of them were excreted in egg products. So, protein with an egg was excreted more by 10.9-13.2%, fat – by 11.4-14.3%, calcium – by 2.3-2.7%, phosphorus – by 3.5-4.2%. In pig breeding, the results of the work performed have been tested and recommended for implementation in order to activate metabolic processes in the animal body, more complete protein digestion – by an average of 2.0%, an increase in the degree of nitrogen utilization – by an average of 6.0%, which leads to accumulation in the carcass of a higher protein content (on average by 19.2%). It has been established that the use of meat obtained from pigs grown with the use of feed antibiotics by rats leads to an increase in the functional activity of the liver, mainly due to the activation of protein metabolism, and the use of lard in the diet of rats causes an increase in the detoxification function of the liver, which leads to an increase in the activity of transaminases in the blood and tissue of the organ, a change in lipid metabolism and the appearance of fat-modified hepatocytes. The prospects for the use of regional entomoresources in feeding beef cattle are substantiated. As a result of studying the chemical composition and nutritional value of the extruded locust additive, its effect on the digestibility and use of dietary nutrients, the dynamics of morphological and biochemical blood parameters, the linear and weight gain of experimental calves, meat productivity, slaughter parameters of calves and the quality of raw meat, a economic efficiency of beef production, the expediency of further implementation of the development has been experimentally confirmed. Conclusion. Highly effective approaches have been developed to realize the genetic potential of regional breed resources by increasing the level of nutrient conversion of feed and diets.

Physico-chemical, sensory, and microbiological quality of raw chicken meat: an exploratory study in the Hisar city of Haryana, India.

A survey was conducted in Hisar, located in Haryana, India, to assess the quality of raw chicken meat. To ensure comprehensive coverage, healthy broiler chickens were obtained from various meat retail outlets in Hisar city, encompassing the majority of such establishments. Additionally, a sample of control chickens was obtained from the Livestock Farm, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary and Animal Sciences (LUVAS), Hisar, Haryana, India. The raw chicken meat was grouped into two categories, breast cut and thigh cut. The breast muscles, which include pectoralis major and pectoralis minor, and the thigh muscles, which include the abductor muscles, were chosen as the samples for proximate analysis, which included physico-chemical, sensory, and microbiological analyses of raw chicken meat. The analysis of the raw meat in the laboratory revealed inconsistent variations between the control and retail samples in terms of parameters, such as proximate composition, pH, the water-holding capacity (WHC), thiobarbituric acid (TBA), instrumental color analysis, and sensory evaluation. The moisture content of the control breast sample was significantly higher (p < 0.05) than that of the samples from shops 2, 3, and 5. However, it was statistically similar to that of the samples from shops 1, 4, and 6. The total plate and psychrotrophic counts of the control thigh sample were significantly lower than those of the samples from shops 3, 4, 5, and 6. Among the thigh pH values, the samples from shops 1, 2, 5, and 6 had significantly higher pH values than the control sample. The variations in the various parameters were multifactorial and established the superiority of birds slaughtered under laboratory conditions and grown in university farms compared to the raw chicken meat available in retail outlets in Hisar city.

Physicochemical and microbiological analysis of goose meat

Temperature plays a crucial role in the storage of meat. Low temperature effectively slows down the growth rate of microorganisms and enzymatic activity that causes meat spoilage. Frozen storage of meat allows consumers to choose meat’s date of consumption during storage without losing its sensory quality. This work is committed to the effects of freezing and refrigeration on quality and safety of food. The study aims to determine whether different frozen storage temperatures and duration affect the quality of raw goose meat and its processing characteristics after thawing. This information could be a valuable contribution to the scientific literature concerning storage of meat. The focus was on goose meat and sausages. The meat was frozen in three independent runs for 3 and 6 months at -20°C and -70°C. The thawed meat was subjected to physicochemical and microbiological analyses and then turned into raw sausages. Frozen meat sausages showed significantly higher thiobarbituric acid (TBA) values after 2 and 4 weeks of the experiment, compared to the control group. Frozen storage also reduced the growth of Pseudomonas spp. and Enterobacteriaceae for all storage temperatures. Findings of the present study could be used to preserve quality and taste of products during meat processing.

Black Soldier Fly Full-Fat Meal in Atlantic Salmon Nutrition – Part B: Effects on Growth Performance, Feed Utilization, Selected Nutriphysiological Traits and Production Sustainability in Pre-Smolts

Abstract Black soldier larva meal (BSFM) seems to be a competitive protein and fat source for widely used fish meal (FM) and fish oil. Because of the still present problem of overfished seas and oceans for feed purposes, even a low substitution of the mentioned feed materials could have a positive impact on the environment. Due to the specificity of salmon metabolic processes, with particular attention to smoltification and the various requirements for nutrients related to individual stages, it is important to implement similar dietary inclusion levels of innovative feed materials in different life stages of Atlantic salmon. Thus, a holistic approach was undertaken in the cycle of two studies carried out: on fries and pre-smolts. This study aims to evaluate the effect of FM replacement by full-fat BSFM in Atlantic salmon pre-smolt diets on growth performance, feed utilization, somatic indices, histomorphology of intestines, colorimetric assessment and raw meat quality, as well as environmental sustainability. The following groups were applied: CON – without addition of full-fat BSFM and with 30% FM; BSFM5 – with 5% addition of full-fat BSFM and 27.1% FM; BSFM10 – with 10% full-fat BSFM and 24.3% FM; and BSFM15 – with 15% addition of full-fat BSFM and 21.3% FM. The present study showed satisfactory results of BSFM inclusion up to 15% as a replacement for FM in feeds for Atlantic salmon pre-smolts. The present study showed that BSFM is a suitable feed material for Atlantic salmon proper diet balancing and may be used to decrease FM content. The semi-technical application of BSFM containing diets confirmed their effectiveness during the growth phase of Atlantic salmon. According to our results, BSFM can be recommended as an alternative feed component in Atlantic salmon pre-smolt nutrition at levels up to 15%. Simultaneously, insect inclusion significantly improved the environmental sustainability of the rearing process.

Kappa-carrageenan-poly(vinyl alcohol) electrospun fiber mats encapsulated with Prunus domestica anthocyanins and epigallocatechin gallate to monitor the freshness and enhance the shelf-life quality of minced beef meat

The current study was conducted with the aim of fabricating k-carrageenan-poly(vinyl alcohol) (KC-PVA) electrospun fiber mats containing Prunus domestica extract (PDE; 3%) and epigallocatechin gallate (EGCG; 5 and 10 µg/ml) to monitor the spoilage and enhance the shelf-life quality of raw minced beef meat during prolonged chilled storage. The anthocyanin-rich electrospun fibers displayed color change when subjected to the different pH buffer solutions as follows: pH 1 = light pink; pH 2-5 = red; pH 6-8 = purplish-red; pH 9-10 = green; and pH 11-12 = brown. By incorporating PDE and PDE + EGCG into the KC-PVA electrospun fibers, tensile strength, water vapor permeability, moisture content, and water solubility decreased significantly, while thickness and elongation at break increased significantly compared to the control group (P < 0.05). Among different treatments, the lowest microbial and chemical changes and the highest sensory scores were found in the minced beef meat packaged with KC-PVA-EGCG 5 µg/ml-PDE 3% and KC-PVA-EGCG 10 µg/ml-PDE 3% electrospun fibers. At the end of the study (day 15), the total viable count, pH, and total volatile basic nitrogen of samples packaged with KC-PVA-PDE 3% electrospun fibers reached 7.21 log CFU/g, 6.63, and 28.07 mg N/100 g, respectively. In this group, the color of the electrospun fiber mats changed from white to purplish-red. Our findings indicate that the fabricated electrospun fibers with antimicrobial and antioxidant activities can be utilized as a smart packaging material for minced beef meat during refrigerated storage.

Hygienic sanitary risk and microbiological quality of meat and meat-contact surfaces in traditional butcher shops and retail establishments- lessons from a developing country

ABSTRACT In this study, we determined both hygienic sanitary risk and microbiological quality of raw meat and meat-contact surfaces in butcher shops and retails from the North Governorate in Lebanon. A total of 55 samples were analyzed (36 raw meat and 19 environmental swabs). The overall counts of pathogenic bacteria indicate high levels of contamination of both minced meat and contact surfaces. Presumptive Salmonella and Listeria were found in the samples. Salmonella spp. was observed in 63.8% of all cuts, of whom 41.6% is detected from butcher shops’ meat. L. monocytogenes was present in 47.2% of meat from butcher shops and 30.5% of retails. Total aerobic count followed by S. aureus and fecal coliforms were the most detected pathogens in environmental swabs. Most visited facilities presented moderate hygienic sanitary risk, with average scores of 55.25 in butchers’ shops and 65.25 in retail. Findings highlight the necessity for governmental surveillance and implementation of food safety laws.

Assessment of the chemical characteristics and nutritional quality of meat from broiler chicken fed black soldier fly (Hermetia illucens) larvae meal

In this study, we aim to evaluate the chemical characteristics, and nutritional quality of raw meat from broiler chicken fed a black soldier fly larvae meal. Three hundred twenty female broiler chicks were divided into four dietary treatments (8 replicates/treatments). Birds were fed maggot meal at 0%, 4%, 8%, and 12%. At 42 days of age, 16 birds/treatment were randomly selected and slaughtered. The chemical characteristics and nutritional quality of the meat were assessed. Abdominal fat, intramuscular lipid levels, and cholesterol levels increased (p < 0.05) in chicken-fed larvae meal. The latter had a higher level of mono-unsaturated and polyunsaturated fatty acids but a lower level of omega 3 (ω3) compared to the control. The atherogenicity index (AI) and the thrombogenicity index (TI) decreased with maggot meal incorporation. The unsaturation index was better at 4% and 8% maggot meal. Chickens fed with 8% maggot meal would present less risk for cardiovascular health.

STEC non-0157 strains in meat from Southern Sonora, Mexico and its antibiotic resistance

Escherichia coli is one of the most important bacteria associated with the consumption of meat products causing human disease, with bovines as the main reservoir for this organism. Microbiological quality of raw meat sampled at slaughterhouses was evaluated by measuring the presence of Escherichia coli serogroups that produce the Shiga toxin (referred to as STEC), including both O157:H7 and non-O157 strains can cause Hemolytic Uremic Syndrome (HUS). The purpose of this study was to detect STEC O157 and non-O157 in meat products from Federal Inspection Type (FIT, n=52) and non-FIT (n=88) slaughterhouses, as well as butcheries (n=50), in southern Sonora, Mexico. To achieve this aim, selective media were employed to obtain putative O157:H7 colonies (TS-SMAC agar and Rainbow® agar O157), followed by multiplex PCR for the stx1, stx2, eaeA, and rfB genes, using the O157:H7 serotype as a control. No STEC O157 was found in beef products, but some non-O157 isolates were found containing the stx2 pathogenicity gene (1.40%, 3/224) and/or the fliCH4 flagellar antigen (1.78%, 4/224). This work also confirmed the susceptibility of strains with the stx2 and/or fliCH4 genes to several antibiotics and multi-resistance of all or some of these strains to trimethoprim/sulfamethoxazole, tetracycline, clarithromycin, penicillin G, oxacillin, ampicillin and cefazolin. This study comprises the first report of STEC non-O157 in Sonora and will be useful to establish their association with foodborne outbreaks originating from beef and pork consumption in the future.

Transcriptomic and Metabolomic Profile Analysis of Muscles Reveals Pathways and Biomarkers Involved in Flavor Differences between Caged and Cage-Free Chickens.

The cage-free system has gained a lot of interest in recent years because it can offer chickens more freedom and is easier to manage compared with free-range rearing systems, but few studies have focused on the effect of the cage-free rearing system on meat quality and flavor. In this study, 44 Jianghan chickens were reared in caged or cage-free systems to explore the effect of different rearing systems on meat-eating quality. Sensory evaluation of cooked muscles showed that the leg muscle aroma, juiciness, and flavor intensity significantly improved by the cage-free rearing. The cage-free hens had significantly lower body weight, abdominal fat percentage, and meat fat content, but higher meat moisture content. The cage-free group had brighter breast muscle and redder leg muscle color 24 h after slaughter. Transcriptomic and metabolomic profile analysis of the leg muscle samples showed that the cage-free rearing changed biosynthesis pathways associated with glycogen metabolism, lipid and fatty acid biosynthesis and transport, muscle cellular type, and cellular components, which were related to raw meat quality. Different rearing systems also resulted in differences in glycolipid metabolism, lipid metabolism, and altered levels of intramuscular fat content and other flavor precursors. Pathways such as glycerolipid metabolism, adipocytokine signaling, and metabonomic pathways such as linoleic acid, glycerophospholipid, arginine, proline, and β-alanine metabolism may be responsible for the meat quality and flavor change.

Study of the amino acid composition of beef proteins using ionizing radiation treatment technology

The choice of modern technologies at the enterprises of the agroindustrial complex allows ensuring the safety and high quality indicators of food products. The spread of industrial ionizing radiation treatment technology requires compliance with procedural processes in specialized radiation centers. To ensure the safety and preservation of the quality of raw meat, in particular chilled beef, after treatment with ionizing radiation, it is of scientific and practical importance to substantiate the radiation doses used and to regulate the absorbed radiation doses, the calculation of which is carried out according to the proposed methodology. After treatment with ionizing radiation in all samples of chilled beef, the processing efficiency was 100%. A decrease in the total amino acid content was found, lower amino acid losses were found in beef samples treated with a dose of ionizing radiation up to 10 kGy, including for essential amino acids - by 0.6% and for interchangeable amino acids - by 1.1%. The limiting amino acid has not been established, which makes it possible to provide daily coverage of the need for amino acids. As a result of the study of the balance of the amino acid composition by ion exchange chromatography and organoleptic parameters, the optimal dose of ionizing radiation of 10 kGy for processing chilled beef was established.

Edible oil marination in broiler meat for short term preservation

The aim of this study was to evaluate the quality and shelf life of raw broiler meat incorporated with soybean, mustard and flax seed oil under refrigerated storage at 4±1ºC. Meat samples were divided into four different batches i.e. T0 = (Control group), T1= (1% Soybean oil), T2= (1% mustard oil), T3= (1% flax seed oil). After 0, 7 and 14 days of storage, the samples were tested for physicochemical characteristics (pH, water holding capacity), oxidative stability (TBARS), sensory properties (color) and microbiological counts (TVC, TCC, and TYMC), proximate analysis (DM, EE, CP, Ash). When compared to control samples, the addition of oils had a significant (P&lt;0.05) effect on physicochemical characteristics, oxidative stability, microbiological and sensory quality. During the whole storage process, the pH and water holding capacity in batches of T1 , T2 and T3 were considerably lower (P&lt;0.05) than in the control group. Among all the treatment batches, the mustard oil (T2 ) had significantly lower (P&lt;0.01) TBARS values during storage. The T2 treatment showed comparatively lower values of viable count, coliform count and yeast-mold count throughout the storage period. The color of the T0 sample was far superior than other treatments. The T2 treatment had the most preferred good odor, whereas the control group had the least. Based on the findings of this study, it is possible to conclude that mustard oil may be used for meat marination and preservation and extending the shelf life of stored meat rather than soybean and flax seed oil. According to the findings of this comparative study of different types of oil marination, mustard oil could be used in the preservation of raw broiler meat at refrigerated storage.

Quality of raw meat

Numerous ante mortem and post mortem factors affect on the quality of raw meat. Through previous scientific research, we have learned about the type of factors and their effects on the overall quality of raw meat. Participants in the meat supply chain, especially livestock and slaughterhouses, work together to provide the raw meat for the needs of the population and the meat processing industry. The requirements of consumers and processors of raw meat are clear. Raw meat producers should provide safe meat at an affordable price. During production, they need to apply methods that respect the principles of animal welfare and have a minimal impact on the environment. Precise definition of raw meat quality characteristics, application of quality assurance and food safety management systems and determination of quality parameters during raw meat assessment (in carcasses, halves, pieces of meat) contribute to strengthening supply chain links, increasing trust of stakeholders (for example, livestock farmers, slaughterhouses, meat processing industry, wholesalers and retailers) and consumers of raw meat.

Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår).

Innovative feeding strategies tend to improve the quality properties of raw material and dry-cured products. In the present study, Norwegian White female lambs (n = 24) were finished during 35 days on three different diets: control (CD), control supplemented with seaweed (5% DM) (SD), and pasture (PD). The quality of raw meat (Semimembranosus + Adductor) and deboned dry-cured lamb leg (fenalår; n = 24) was studied. The heme, SFA, MUFA, and PUFA content in raw meat was not affected with finishing diet. The SD significantly increased the selenium, iodine, and arsenic content in raw meat and in the dry-cured leg the iodine and arsenic. The dry-cured leg from SD-lamb had the highest amount of iodine with 130 µg I/100 g which corresponds to 60% of Adequate Intake. Aldehydes, ketones, and esters in raw meat and dry-cured lamb leg were significantly affected by finishing diet; CD showed increased esters in raw meat and aldehydes in the dry-cured leg compared to SD and PD. The significantly higher content of simple sugars, mannose being the most dominant, was found in the dry-cured leg from SD-lamb compared to CD and PD. Finishing diets had no effect on the taste profile of dry-cured lamb leg. This study showed the potential of seaweed in iodine biofortification of lamb meat and dry-cured products. Iodine-rich meat products should reduce iodine-deficiency among humans.

Combination effect of papaya extract and high pressure processing on Salmonella inactivation on raw chicken breast meat and meat quality assessment

Impact of papaya extract (PaExt) and high pressure processing (HPP) on survival of Salmonella spp., meat quality and microstructure of chicken breast meat was studied. Samples have been pre-treated with PaExt (0.3%, w/w) in 1, 3 and 5 h, respectively, then followed by 350 and 450 MPa (10 min, 4 °C) HPP treatment. More than 6 log CFU/g of Salmonella were inactivated by 3 or 5 h pre-treatment with PaExt followed by 450 MPa HPP treatment. The Salmonella cells injured by PaExt and HPP tended to take longer time to recover in 16-days storage tests. Regarding meat quality, the color parameters (L*, a* and b* values) and pH value were significantly increased in all pressurized groups. Scanning electron microscopy (SEM) images showed the muscle fibers and connective tissues were severely degraded in the 5 h PaExt and HPP combined treatment. This process may enhance the microbial safety and tenderization of chicken breast meat.

Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage.

Chicken meat is a popular food commodity that is widely consumed worldwide. However, the shelf-life or quality maintenance of chicken meat is a major concern for industries because of spoilage by microbial growth. The aim of this study was to evaluate the effects of chitosan and duck fat-based emulsion coatings on the quality characteristics and microbial stability of chicken meat during refrigerated storage. The coated chicken meat samples were as follows: control (non-coated), DFC0 (coated with duck fat), DFC0.5 (coated with duck fat and 0.5% chitosan), DFC1 (coated with duck fat and 1% chitosan), DFC2 (coated with duck fat and 2% chitosan), and SOC2 (coated with soybean oil and 2% chitosan). The results showed that the apparent viscosity and coating rate were higher in DFC2 than in other groups. Physicochemical parameters (pH, color, and Warner–Bratzler shear force) were better in DFC2 than those in other groups during 15 days of storage. Moreover, DFC2 delayed lipid oxidation, protein deterioration, and growth of microorganisms during storage. These data suggest that chitosan-supplemented duck fat-based emulsion coating could be used to maintain the quality of raw chicken meat during refrigerated storage.

Bacteriological Quality of Raw Meat, Antibiotic Susceptibility Pattern of Bacterial Isolation and Associated Risk Factors among Butcher Houses of Adama Town, Oromia, Ethiopia, 2021

Background: Foodborne diseases continue to be an important public health problem globally and most of the food safety hazards are caused by foods of animal sources. It is also reported that contaminated raw meat has been identified as one of the main sources of foodborne illnesses. In Ethiopia, the widespread habit of raw meat consumption, lack of compliance with standard quality and sanitation protocols is a potential cause for foodborne illnesses. The purpose of this study was to assess bacteriological quality, antibiotic susceptibility pattern of bacterial isolation of raw meat and associated factors among butcher houses of Adama town, Ethiopia, 2019. Results: Three-fourth (¾th) of collected raw meat was unacceptable bacterial load of Total Aerobic Plate count based on Gulf Standard. The average contamination was (5.89±0.86) log Colony Forming Unit per gram for total aerobic plate count. Raw meat collected from meat handlers who trained on meat hygiene (AOR=5.8, 95%CI:(1.99-17.34), collecting money (AOR= 0.14,95%CI (0.04-0.43) were associated with bacteriological quality of raw meat. Whereas, proportion of meat samples that were positive for Salmonella and shigella were (9.8% and 2.67%) respectively. The resistance of Salmonella was most frequently observed to Ampicillin (100%), Amoxicillin/ Clavunilic (54.5%), Tetracycline (36.3%) Trimethoprim-sulfamethoxazole (18.2%). Shigella expressed resistance to Ampicillin (50%) and 100% sensitive to the rest antibiotics used. Conclusion: Bacterial logarithmic mean values were beyond the acceptable standard indication of poor hygiene, making it a potential source of food-borne infection. Therefore, stringent inspection, regular supervision, training and hygienic practices should be introduced to enhance hygienic quality meat for consumers.