Salami Research Articles

Estimation of nitrite level and effect of processing on residual nitrite level in sausages marketed in Dharan, Nepal

The study was conducted to examine nitrite levels in processed meat products (sausage, salami, bacon, and ham) marketed in Dharan City and to determine the effect of common methods of processing on residual nitrite levels in sausages. Preliminary survey was conducted to know the popular processed meat products. Total of 44 samples were analyzed for nitrite levels and 10 sausage samples were subjected to two different heat processing methods: Frying and boiling. The nitrite contents in all samples were found to fall within the mandatory limits by the Nepal government with a wide range of variation (3.18-101.26 ppm). Both frying and boiling reduced the residual nitrite level in sausages with greater reduction by boiling at 100°C for 15 min. As long as the measured nitrite level in the sausages produced continues, the level of nitrite is not considered to pose a major risk to human health or safety. Key words: Nitrite level, processed meat, sausages, heat processing, Dharan.

A Study on Meat Drying Process Using the Porous Media Approach. Part 2: analysis and Mathematical Modeling

This paper delivers a contribution aimed at improving available mathematical models of salami ripening by switching to a description of the sausage as a heterogeneous material, obviously made of fat and minced lean meat, and to the adoption of the porous medium approach for water transport from the lean meat phase to outside, which represents a novelty.The literature data as well as mathematical correlations able of describing or approximating water diffusion in fresh lean meat have been reviewed. Two semi-empirical correlations for water diffusivity as a function of the local moisture content were selected, i.e., from Saravacos and Datta. Then, the optimal parameters were determined for them by coupling a distributed-parameter mathematical model of minced meat drying (adopting the porous media approach) and an optimization algorithm with available experimental data. A code was implemented and successfully run by invoking the “transport in porous media” and “optimization” physics in the Comsol Multiphysics®4.3 platform.The mathematical modeling work allowed discussion and comparison of the predictions against independently available experimental results, in terms of weight loss as well as space and time profiles of moisture in a reference lean meat specimen.

A Study on Meat Drying Process Using the Porous Media Approach. Part 1: Experimental

This paper presents a basic work that supplies complementary knowledge and open new perspectives to mathematical modeling of salami ripening. An experimental apparatus was realized for controlled meat drying and its procedure set up in order to allow a simple, but significant investigation on the fate of water contained and transported in a minced meat matrix, at various times throughout the drying process.The experimental results are discussed in terms of weight loss as well as space and time profiles of moisture in the specimen. Then, they are favorably compared to the predictions of a mathematical model of drying, which is based on a porous media description of the minced meat and simply adopts a literature correlation of moisture diffusion. To this end, the Comsol Multiphysics®4.3 software was used, with the “transport in porous media” physics.

Babatunde Lawal. Review of "A Companion to Modern African Art" by Gitti Salami and Monica Blackmun Visoná.

Babatunde Lawal. Review of "A Companion to Modern African Art" by Gitti Salami and Monica Blackmun Visoná.

Publication Overlap: Building an Academic House with Salami Shingles

Publication Overlap: Building an Academic House with Salami Shingles

A Pilot Study of Compassion Based Emotion Management Program for the Medical Students in Kerala

Medicine is considered as a respectable and satisfying career (American Medical Student Association, 2001). General Medical Council (2009) report says that every future doctor needs to be guided by personal values and principles to help the people who approach him/her for treatment especially that medical profession expects fitness not only in updating the knowledge but also in modeling personal life even outside the duty time. Research study done in Asia showed that there is 42.5% possibility of stress among medical students. However, ratio varies in a big manner among various particular countries like Saudi Arabia at 57%, Thailand at 61.4%, Pakistan at 85% and India at 73 % (Brahmbhatt et al., 2013). Another study done among the medical students found that the stress experienced during the training period reduces the empathy level of student (Thomas et al., 2007) which affects the efficiency of the profession negatively. Studies done in Malaysia and Singapore affirmed the findings of previous studies about the stress of medical students and the possibilities to have the emotional disorders (Mosley et al., 1994; Ko etal., 1999; Sidiketal., 2003). Examination is one of the main reasons for the stress (Abraham et al., 2009). A study done in India proved the increased probability of stress in Indian medical institutions and it negatively affects the mental wellbeing of the medical students (Nandi et al., 2012). Research study done by Kittu and Patil (2013) reported high level of stress among medical students which leads them to depression. In the same study, it suggested the urgency of intervention programs to manage the stress of the medical students during their training period. The study conducted the comparison of the stress and depression of medical students and non-medical students who showed higher level of stress and depression among medical students than non-medical students in the same age group (Biro et al., 2010).Mental health is the important factor in the life of the medical students which needs to be enhanced by improving the emotional intelligence through the intervention programs (Lolaty et al., 2014). Results from previous study show that first year medical students experience high level of stress and this undermines their self-efficacy. It is an urgent issue that needs to be addressed and found solutions in order for the medical students and young doctors to have better lives personally and professionally (Kumar et al., 2013). Research done by Salami (2010) revealed that emotional intelligence would predict the medical students' behaviors and attitudes because if they could become more aware about the emotion of self, they would be better equipped to understand and manage the emotions of others rightly and positively. Furthermore, the study found that there is a significant relationship between emotional intelligence and the level and quality ofperformance of medical students (Doherty et al., 2013). Better understanding of one's own emotions and of others will help to control emotions for the better performance in profession especially in approaching and maintaining empathy in relationship with the patients (Shetty et al., 2013).Emotional intelligence is a capacity of a person to understand and manage the emotions of oneself and others, and a guide to choose the right information for better thinking and actions (Salovey & Mayer, 1990; Mayer, Caruso, & Salovey, 2000). Goleman (1995) focused on the ability of the emotional intelligence to motivate a person during the time of frustration or difficulties by thinking positively with hope.The study of Gupta and Kumar (2010) suggested the need of intervention programs to enhance the emotional intelligence of the medical students because it is found to be powerful than the intelligence quotient in health care service. One of the studies done in Japan found that there is a need of emotional awareness training programs in the early years of training for the medical students to help them to increase their emotional intelligence (Abe et al. …

A Tool for Modelling and Simulation of Irregular Shape and Shrinking Salami During Drying

This paper describes the extension of a previously developed mathematical model of sausage drying in order to account for irregular geometry and volume shrinking during drying. By using the COMSOL Multiphysics®4.3 software, a code was implemented with features of adaptability, reliability and speed of calculation. To catch the moving boundary at the air-salami interface during shrinking, the moving mesh physics was used and a correlation was applied between the actual actual of sausage and that of water removed. The prediction capability of the model was tested with the results collected from the batch production of “Salsiccia dolce”, a typical meat product of Calabria region, at SSICA (Parma). The results are presented in terms of salami weight loss and time-mapping of moisture and temperature in sausage.

Italianismos en la vigésima segunda edición del DRAE.

En el presente artículo se examinan las palabras de origen italiano incorporadas en la 22.a edición del DRAE, observando el tratamiento que reciben en dicho diccionario y mostrando las formas en que estos elementos léxicos se han asimilado al español, las adaptaciones y variaciones que han experimentado en ortografía y fonética. Tenemos: a) palabras tomadas sin adaptación (malaria, piano, piloto); b) con diferente escritura o pronunciación en el Perú (brócoli, ciabatta, salame); c) falta de marca diatópica Perú (capo, coliseo, posta médica); d) italianismos que no figuran en el DRAE (panetón, menestrón, fuente de soda); e) falta de pronunciación figurada (carpaccio, crescendo, mezzosoprano); f) adaptación de sonidos italianos al pasar al español: gn > ñ lasagna > lasaña; infinitivos terminados en /e/ brillare > brillar, en posición inicial de palabra o los grupos consonánticos /sp-, sf-, sk-/) pasan al español con un a /e/ protética: spaghetti > espagueti, sfumare > esfumar, scorzonera > escorzonera.

Is There “Self Plagiarism” and “Salami” Publishing in JASMS?

Is There “Self Plagiarism” and “Salami” Publishing in <b><i>JASMS</i></b>?

Penicillium species present in Uruguayan salami.

The surface coverage of certain dry fermented sausages such as Italian salami by some species of Penicillium provides their characteristic flavor and other beneficial properties. One of them is the protective effect by means of a uniform film of white mold against undesirable microorganisms. The aim of this work was to identify and to isolate the fungal species present in mature Italian type of salami and to evaluate if it is possible to obtain some of them as starters. In addition, the effects of temperature (14 °C and 25 °C), water activity (a w) (0.90, 0.95 and 0.995) and 2.5 % sodium chloride (NaCl) on fungal growth were determined. Similarly, the proteolytic and lipolytic activity and the ability to produce toxic secondary metabolites were evaluated in order to characterize some possible starter strain. All species found belong to the genus Penicillium, including a performing starter as Penicillium nalgiovense and some potentially toxicogenic species. All the strains showed a higher growth rate at 25 °C. The production of extracellular proteases and lipases was significantly higher at 25 °C than at 14 °C with and without sodium chloride. Only Penicillium expansum produced patulin. On the other hand, Penicillium griseofulvum was the only species that produced ciclopiazonic acid but none of the strains produced penicillin. The species present on salami, Penicillium nalgiovense, Penicillium minioluteum, Penicillium brevicompactum and Penicillium puberulum were unable to produce any of the evaluated toxins. These findings suggest that some fungal isolates from the surface of salami such as P. nalgiovense are potentially useful as starters in sausage manufacture.

CHALLENGE TESTS WITH LISTERIA MONOCYTOGENES IN SALAMI: PRELIMINARY RESULTS

Challenge tests are the preferable methodology to study the behaviour of Listeria monocytogenes on ready to eat foods, according to Regulation (EC) 2073/2005. Challenge testing using L. monocytogenes in seasoned salami from different food business operators showed, after seasoning of the product, a count reduction of the inoculated organisms without any further growth of the pathogen; however differences of L. monocytogenes behaviour could be observed according to different production protocols.

Simulating bacterial battles could deliver safer salami

Simulating bacterial battles could deliver safer salami

Who Rules Research Commands the University: A Comparison of Research Assessment Schemes in the United Kingdom and in the Netherlands

This paper compares the research assessment schemes in the United Kingdom and the Netherlands, which are diametrically opposed in methods and approach. The main question is if the different approaches lead to different impacts on universities. It will be argued that the UK's RAE leads to a higher degree of concentration of research funds than the Dutch research evaluations. Other consequences are quite similar, however: concentration on publishable research (”short-termism”, ”salami publishing”), mobility on the academic labour market, knock-on effects of research assessments ratings on grant-earning capacity, etc. Through research assessment schemes, governments may be pushing higher education harder towards research, but especially university managers have gained an important position to govern the academic heartland.

Effect of fat score on the quality of various meat products

In the larger Swiss abattoirs the fat score (FS) is determined by default as an indicator of fat quality. The FS refers to the iodine number and is related to the degree of unsaturation of the outer layer of backfat. In a feeding trial with Large White gilts, the FS was determined in 47 carcasses. Meat and fat tissues were prepared for the production of salami (SAL), raw-cured bacon (RCB), pork hamburger (PHB) and Vienna sausage (VIS). In the different meat products, the FS was closely related to the percentage of saturated (SFA: r = −0.49 to −0.79) and polyunsaturated fatty acids (PUFA, r = 0.36 to 0.79) for RCB, SAL and PHB ( p ⩽ 0.05), but not for VIS. For RCB, significant correlations with FS were seen for the meat:fat-ratio ( r = 0.39), fat firmness ( r = −0.31) and one fat oxidation marker (1-octen-3-ol: r = 0.51). The texture ( r = −0.60), a w-value ( r = 0.63) and one fat oxidation marker (1-octen-3-ol: r = 0.46) were significantly correlated with FS in SAL. On the whole, only a few variables correlated significantly with FS for SAL and RCB and the corresponding relationships were always linear. No significant correlation between FS and any of the technological and sensorial parameters were found for VIS or PHB.

Effect of Biofilm Dryness on the Transfer of Listeria monocytogenes Biofilms Grown on Stainless Steel to Bologna and Hard Salami

Listeria monocytogenes continues to be a major cause of class I food recalls in the United States. Very little is known about its transfer and cross-contamination in processing scenarios. The objective of this study was to evaluate the effect of hydration level on L. monocytogenes biofilms grown on stainless steel and its effect on the biofilm transfer to foods. Biofilms were grown on stainless steel in diluted tryptic soy broth 1:20 for 48 h at 32°C. After this, biofilms were equilibrated over saturated salt solutions at 20°C for 24 h (94, 75, 58, and 33% relative humidity; % RH) prior to transferring. Transfer experiments were conducted from inoculated stainless steel to bologna and hard salami at a constant pressure (45 kPa) and time (30 s) with a universal testing machine. The experiment was designed with a factorial design 4 × 2 (biofilms equilibrated at 4% RH and two foods) and duplicated every day, and the whole experiment was repeated nine times. The results were analyzed with an analysis of variance by SAS Statistical Analysis Software. Our results showed that more bacteria were transferred to bologna (mean efficiency of transfer [EOT] = 3.0) than to hard salami (mean EOT = 0.35, P < 0.01). As biofilms became drier, the transfer of Listeria from stainless steel to both foods increased (P < 0.05). The EOT increased from 2 to 3.8 and from 0.2 to 0.51 upon transfer when drying the biofilm for bologna and hard salami, respectively. This study may be an indication that as biofilms were dried, the cell-cell and cell-surface interactions became weaker, and bacterial transfer increased. This phenomenon was enhanced in foods containing higher water activity levels. We hypothesize that this increased in transfer was due to the presence of capillary forces in the food.

Your Cheese and Salami Sandwich

Your Cheese and Salami Sandwich

Salami reconstructed

RésuméLa reconstitution du salami : communisme et culture politique en HongrieDans les années 1940, les communistes hongrois avaient éliminé tous leurs opposants un par un selon la tactique dite du salami, en référence au découpage à la rondelle de ce saucisson. Dans cet article, l’auteur s’efforce de comparer les notions de bien public et de progrès dans la Hongrie communiste de János Kádár dans le cadre des cultures politiques. Il s’appuie sur la typologie des cultures politiques développée par Archie Brown et sur l’observation que la culture politique est fluctuante. De plus, cette étude, qui couvre la période de l’après-1956 à la fin des années 1980, inclut le rôle de l’histoire dans la notion de culture politique. Elle s’attache principalement aux domaines de l’économie, des affaires étrangères, de l’histoire et sa mémoire, ainsi qu’aux phénomènes propres à la Hongrie, tels l’absence d’un culte de la personnalité, la politique culturelle et le tourisme de masse. L’auteur soutient la thèse que János Kádár a unifié les cultures politiques et la Hongrie et a ainsi «reconstitué le salami ».

Survival and Growth of Escherichia coli O157:H7 in Roast Beef and Salami after Exposure to an Alkaline Cleaner

Survival and growth of wild-type (EDL 933) and rpoS-deficient (FRIK 816-3) strains of Escherichia coli O157:H7 after exposure to an alkaline cleaner for 2 min and inoculating into roast beef (pH 6.3) and hard salami (pH 4.9) at low (0.003 to 0.52 CFU/g) and high (0.69 to 31.5 CFU/g) populations were determined. Roast beef was stored at 4 and 12°C; salami was stored at 4, 12, and 20°C. At 4°C, untreated cells of both strains showed greater reductions in populations in salami than in roast beef during a 21-day storage period. Populations of treated and untreated cells recovered from roast beef and salami stored at 4°C on tryptic soy agar were significantly (P ≤ 0.05) higher than on sorbitol MacConkey agar, indicating that a portion of the cells was injured. Treated and untreated cells grew in roast beef at 12°C. Growth of treated cells of the FRIK 816-3 strain in roast beef at 12°C was significantly slower than that of the EDL 933 strain. Populations of both strains decreased at different rates in salami stored at different temperatures (20°C > 12°C > 4°C). E. coli O157:H7 strain EDL 933 grew more rapidly at 20°C in a slurry (pH 5.97) prepared from stored salami (17 days at 20°C) on which Penicillium chrysogenum had grown than in a slurry (5.23) prepared from salami showing no mold growth. Within 2 to 3 days, populations were ca. 3 log CFU/ml higher in slurry made from infected salami than in control salami. Results indicate that treatment of E. coli O157: H7 with an alkaline cleaner for 2 min does not impair resuscitation and growth of surviving cells in roast beef at 12°C. Cross protection of cells exposed to an alkaline cleaner against subsequent stress conditions imposed by roast beef and salami stored at 4°C was not evident in either of the test strains.

In reply: RARE SALAMI trial revisited

In reply: RARE SALAMI trial revisited

Production Performance Of Sheep At Two Locations In Bauchi State Of Nigeria

The performance of Yankasa, Uda and Balami sheep were assessed using 312 birth weights weaning weights and growth data from Kaltungo and birth weights and growth data from Bauchi in Bauchi State between 1984 and 1990. The average birth weights of Yankasa, Uda and Salami lambs in Kaltungo were 2.5, 3.1 and 3.0kg respectively. The birth weight of 2.4kg for Yankasa lambs in Bauchi however was not significantly different from the birth weight of Yankasa lambs in Kaltungo. The effects of breed of lamb (P< 0.05), year (P < 0.01) season (P< 0.01) and type of birth (P < 0.01) on birth weight in Kaltungo were significant, while the effect of sex of lamb was not. The growth of lambs from birth to 12 months in Bauchi is described by the equation. Y = 4.59 + 0.82 x 0.0067x 2 (R 2 = 0.85) Tbe weaning weights of Yankasa. Uda and 8alami lambs in Kaltung were 14.0, 14.6 and 14.7kg respectively. Season of lambing sex and type or birth did not have appreciable effect on weaning weight; however, the effects or year or lambing and breed were significant (P< 0.001) The average age at first lambing for Yankasa, Uda and Balami sheep in Kaltungo were, 16.5, 16.2 and 16.9 months respectively. These lambing ages, however, were not significantly different. Similarly, their corresponding lambing intervals or 306, 344.8 and 329.8 days were significantly different. The lambing rates calculated from the lambing intervals were, Yankasa 1.19. Uda 1.06 and Balami 1.1.0. The lambing rate of 1.44 for Yankasa sheep in Bauchi however was higher (P< 0.05) than those of sheep breeds in Kallungo. Keywords: Sheep, production performance, Baudi state