Beef Burger Samples Research Articles

Innovate plant-based burger patties using defatted sesame cake flour, chickpea flour, coffee silver skin and pomegranate juice as natural colorant: effects on nutritional and acceptability aspect

PurposeThis study aims to evaluate the nutrient content and acceptable qualities of plant-based burger patties (PBBP) formulated with chickpea flour, defatted sesame cake (DSC) flour, coffee silver skin and pomegranate juice as colorant.Design/methodology/approachThe chemical composition, energy value, cholesterol content, amino acid composition, cooking loss, pH, color characteristics and sensory attributes of PBBP were analyzed using official procedures and compared to beef burger. FindingsPBBP had a protein value of 16.0 g/100g, which is nearly close to the protein content of the beef burger (18.1 g/100g). The fat content of the PBBP was approximately three times lower than that of the beef burger. The fiber content in PBBP was approximately 23 times as high as that in beef burgers samples (p = 0.05). The raw PBBP samples supplies 178 Kcal/100g, whereas beef burger possessed 259 Kcal/100g. Neither the raw nor the cooked PBBP samples contained any cholesterol. Both the beef and PBBP displayed acceptability scores higher than 7.0, which suggests that PBBP was well accepted.Originality/valueIt is concluded that the PBBP sample exhibited a protein value of 16.0 g/100g, which is comparable to the protein level of beef burgers (18.1 g/100g). The fat level of the PBBP samples was significantly lower than that of the beef burger samples. Uncooked PBBP samples contained significantly higher fiber content compared to beef burger samples. No cholesterol was found in raw or cooked PBBP samples. Overall acceptance scores for both beef and PBBP samples exceeded 7.0, suggesting that the proposed product (PBBP) was received favorably.

Impact of using cinnamon (Cinnamomum verum) essential oil and its pectin-chitosan nano-emulsion on survival of Aspergillus flavus and total aflatoxin inhibition in beef burger patties

Fungal growth is one of the most common and serious problems faced during food storage. Aspergillus flavus is one of the major storage fungi producing aflatoxins, which are highly toxic and carcinogenic and pose a marked hazard to human health. Cinnamon oil is a natural essential oil with no obvious hazard effect on human and animal health. So, the goal of this research was to assess the efficacy of cinnamon essential oil (CEO) and cinnamon nanoparticles (CEO-NPs) on Aspergillus flavus growth and aflatoxin inhibition. In this research, CEO components were determined using GC/MS. Moreover, the characterization of nanoparticles by transmission electron microscopy (TEM) has also been studied. Initially, the antifungal activity and Minimal inhibitory concentration (MIC) has been determined by employing agar well-diffusion test and macro-dilution method, respectively. Then, depending on MIC results, the antifungal effects of CEO (3.125 μl/ml) and CEO-NPs (1.56 μl/ml) against A. flavus were studied. Furthermore, the inhibitory effect of CEO and CEO-NPs on aflatoxin content was evaluated. Additionally, the sensory evaluation of cinnamon and its nanoparticles in beef burger patties was assessed. The obtained results showed that the A. flavus count in experimentally contaminated beef burger samples was elevated from 4.06 ± 0.06 to 5.65 ± 0.04 (log10 CFU/g) in control samples while decreasing to 2.49 ± 0.15 in the presence of the CEO; however, it was not detected in the presence of CEO-NPs by the 9th day of the chilled storage. Regarding the aflatoxins, the CEO and its nanoparticles exhibited a reduction in aflatoxin levels to 40.9% and 68.2%, respectively, as determined by the ELISA technique. In conclusion, this study confirms the inhibitory role of CEOs and CEO-NPs in controlling A. flavus growth with a potential reduction in aflatoxin levels. The results open a promising avenue for their use as a safe, bioactive natural preservative in the food industry.

Antibacterial efficiency of apple vinegar marination on beef-borne Salmonella.

Salmonella-related foodborne illnesses are a significant public health concern. Naturally, antibacterial food components have been shown to limit microbial growth proliferation with various degrees of efficacy. To examine the occurrence, microbial load, and effect of apple vinegar on Salmonella serovars in beef and beef products. 150 beef and beef products were collected between March and May 2022. Total viable count (TVC), Enterobacteriaceae count (ENT), isolation and identification of Salmonella, and their virulence factors detection by multiplex PCR were determined, and an experimental study of the effect of natural apple vinegar marination on Salmonella spp. TVC was higher in meatballs (3.32 × 106 ± 1.07 × 106) while beef burgers (4.22 × 103 ± 0.71 × 103) had the highest ENT. Concerning the prevalence of Salmonella spp., meatball (46.7%) and beef burger (25.3%) samples were the highest contamination rate. The common serovars detected were Salmonella typhimurium (6%), Salmonella enteritidis (6%), and Salmonella infantis (4%). Based on the results of PCR, 12, 11, and 11 out of 18 samples of Salmonella isolates possess hila, stn, and invA genes. By immersing the inoculated steak meat in apple vinegar at different concentrations (50%, 70%, and 100%), the initial populations of the Salmonella strains after 12 hours were reduced to 0.38 × 102 ± 0.05 × 102 log CFU/ml; however, after 48 hours become the most reduction (0.31 × 102 ± 0.07 × 102 log CFU/ml) at a concentration of 100% apple vinegar. An enhancement in the sensory attributes was noted across all concentrations. The consumed beef and beef products are contaminated with pathogenic bacteria such as Salmonella spp. Marinades made using apple vinegar concentrations of 50%, 75%, and 100% effectively minimized the prevalence of artificially inoculated Salmonella and extended the shelf life of preserved refrigerated beef products to 48 hours.

The Gelatin-Coated Nanostructured Lipid Carrier (NLC) Containing Salvia officinalis Extract: Optimization by Combined D-Optimal Design and Its Application to Improve the Quality Parameters of Beef Burger.

The current study aims to synthesize the gelatin-coated nanostructured lipid carrier (NLC) to encapsulate sage extract and use this nanoparticle to increase the quality parameters of beef burger samples. NLCs were prepared by formulation of gelatin (as surfactant and coating biopolymer), tallow oil (as solid lipid), rosemary essential oil (as liquid lipid), sage extract (as active material or encapsulant), polyglycerol ester and Tween 80 (as low-molecular emulsifier) through the high-shear homogenization-sonication method. The effects of gelatin concentrations and the solid/liquid ratio on the particle size, polydispersity index (PDI), and encapsulation efficiency (EE%) of sage extract-loaded NLCs were quantitatively investigated and optimized using a combined D-optimal design. Design expert software suggested the optimum formulation with a gelatin concentration of 0.1 g/g suspension and solid/liquid lipid ratio of 60/40 with a particle size of 100.4 nm, PDI of 0.36, and EE% 80%. The morphology, interactions, thermal properties, and crystallinity of obtained NLC formulations were investigated by TEM, FTIR, DSC, and XRD techniques. The optimum sage extract-loaded/gelatin-coated NLC showed significantly higher antioxidant activity than free extract after 30 days of storage. It also indicated a higher inhibitory effect against E. coli and P. aeruginosa than free form in MIC and MBC tests. The optimum sage extract-loaded/gelatin-coated NLC, more than free extract, increased the oxidation stability of the treated beef burger samples during 90 days of storage at 4 and -18 °C (verified by thiobarbituric acid and peroxide values tests). Incorporation of the optimum NLC to beef burgers also effectively decreased total counts of mesophilic bacteria, psychotropic bacteria, S. aureus, coliform, E. coli, molds, and yeasts of treated beef burger samples during 0, 3, and 7 days of storage in comparison to the control sample. These results suggested that the obtained sage extract-loaded NLC can be an effective preservative to extend the shelf life of beef burgers.

Antimicrobial Activity of Dill Seeds and Celery Seeds on Beef Burger

Medicinal plants possess compounds that can replace the conventional chemical preservatives utilized to preserve meat, which have adverse health effects on consumers. Many biochemical properties of dill and celery seeds as antimicrobial agents have been stated; thus, the present research aimed to determine the effect of employing dill and celery seed extracts as antimicrobial agents in beef burgers. In this study, dill and celery seed were extracted with methanol, ethanol, and acetone. Results showed that maximum yield was obtained from dill and celery seed extracts using methanol (58.4% and 55%). Total phenolic compound (TPC), total flavonoid (TF), total tannin contents (TTC), antioxidant activity, and the fraction of phenolic substances were identified in different extracts. Results showed that dill seed extract has the highest scores of TPC (8.22 mg/GAE/g), TFC (4.99 mgQE/g), and TTC (0.91%). The scavenging effects of dill and celery seed extracts on DPPH radicals were recorded (91.84%) in dill seed extract and (84.12%) in celery seed extracts. Additionally, antibacterial results showed that dill and celery seed extracts inhibited all tested microorganisms (Staphylococcus aureus, E. coli O157:H7, Salmonella typhimurium, Pseudomonas aeruginosa, and Listeria monocytogenes). At concentrations of 0.5%, 1.0%, and 1.5%, dill, and celery seed extracts were individually added to beef burgers as antimicrobials. Furthermore, by reducing the growth of bacteria throughout the preservation period, the treated burger had a substantially longer shelf life than the control sample. However, (TVN) Total volatile nitrogen, (TBA) Thiobarbituric acid, and total plate count in each sample containing dill and celery seed extracts were smaller than the control at zero time and rose over time in every specimen. However, beef burger samples containing extracts of dill and celery revealed a slower rate of increase relative to the control. All the parameters of sensory evaluation of cooked beef burger samples prepared by adding 0.5, 1, and 1.5 % of dill and celery seed extracts were acceptable. Results showed a slightly decreasing taste and flavor value obtained by 1.5 dill and celery seed extracts. Finally, extracts of dill and celery seed could be used as functional ingredients in meat-based foods.

Fitness of Some Meat Products for Human Consumption in Relation to Their Physico-Chemical and Bacteriological Quality in the Egyptian Market

Physico-chemical and microbiological quality of meat products are the main acceptability issue to the consumers. So, the current study aimed to determine the acceptability and fitness of four restructured meat products for human consumption based on their sensory, keeping quality and bacteriological quality trough examination of one-hundred and sixty random samples of minced meat, sausage, beef burger and frankfurter (40 of each), which were collected from different supermarkets located in Menoufia governorate, Egypt, and were examined according to standard guidelines. Results revealed that the examined burger and frankfurter samples revealed higher acceptability scores than those of minced meat and sausage samples. In addition, although it revealed lower pH values, minced meat samples had the lowest keeping quality with significant higher TVN and TBA values than the recorded results of the other examined samples. Moreover, the bacteriological examinations revealed detection of Salmonella and E. coli were detected in 20% and 25%; 17.5% and 20%; 12.5% and 12.5%; 5.0% and 7.5% for the examined minced meat, sausage, burger and frankfurter samples, respectively. In addition, S. aureus was counted (CFU/g) in the examined samples with mean values of 1.98×103, 9.64×102, 5.03×102 and 2.16×102 CFU/g for the same examined samples, respectively. Furthermore, minced meat was the most contaminated samples with Pseudomonas and Aeromonas spp., where P. fluorescens and A. sorbia were the most isolated strains in the examined samples. Meat and meat product safety and acceptability are of a major concern as commercial foods. Minced meat showed lower acceptability levels than the other examined samples, with higher contamination levels. So, monitoring of the chemical and bacteriological quality of restructured meat products is significantly helping in its improvement.

The Potential of Using Bisr Date Powder as a Novel Ingredient in Beef Burgers: The Effect on Chemical Composition, Cooking Properties, Microbial Analysis, and Organoleptic Properties

Overproduction of date fruits with limited industrial utilization leads to huge waste and losses, especially in bisr (the first stage of date maturity). Therefore, this study aimed to investigate the potential of using bisr date powder (BDP), which is rich in dietary fiber, flavonoids, and phenolic and antioxidant compounds, as a replacement for breadcrumbs in the beef burgers. The beef burger samples were produced by replacing breadcrumb powder with different concentration levels of BDP (0.0, 25, 50, 75, and 100%). All the samples were evaluated for their quality characteristics, including chemical composition, cooking properties, texture profile, organoleptic characteristics, and microbial profile. The results revealed that the gradual replacement of breadcrumbs with BDP in beef burgers significantly decreased moisture, protein, and lipid contents and significantly increased ash and carbohydrate contents compared to the control. The substitution of breadcrumbs with BDP at 50, 75, and 100% significantly decreased the cooking yield and increased the cooking loss and shrinking percentage of a beef burger. On the other hand, the textural profile of all beef burger samples showed a significant decrease in burgers’ hardness, gumminess, and chewiness with increasing substitution levels of breadcrumbs by BDP compared to the control. However, the treatment containing 25% BDP was more resilient than the control. In addition, the replacement of breadcrumbs with BDP up to 100% did not significantly affect the organoleptic properties of beef burger products compared to the control. Moreover, the microbiological analysis revealed that all beef burger treatments were safe with acceptable levels of bacterial load according to the Council of the European Communities’ standard specifications. In conclusion, there is a possibility of using BDP as a promising natural replacer of breadcrumbs to produce beef burgers without deteriorating the quality profile and safety of the product.

Prevalence and Antimicrobial Resistance Profile of Methicillin Resistant Staphylococcus aureus strains Isolated from Food Products and Food Handlers in Egypt

The study aimed to determine the prevalence and phenotypic antimicrobial resistance pattern of Methicillin Resistant Staphylococcus aureus (MRSA) isolated from food products and food handlers at different retail outlets and superstores in Alexandria city, Egypt. A total of 100 food products including raw milk, Damietta cheese, beef burger, sausage, and chicken pane (20 of each) as well as 100 hand swabs were randomly collected from 100 food handlers and screened for the presence of MRSA using MRSA selective agar medium. MRSA isolate was confirmed from each nuc /mecA PCR-positive sample. The overall prevalence rate of MRSA in food products and food handlers was 12% and 5%, respectively. Concerning the food products samples, the highest rate of isolation was recorded in the examined samples of beef burger (20%), followed by sausage (15%) then raw milk and chicken pane (10%) and finally Damietta cheese (5%). The antimicrobial susceptibility testing of the 12 MRSA isolates from food products samples clarified that all (100%) MRSA isolates showed resistance to Cefoxitin and Penicillin G. On the contrary, 100% of the isolates were sensitive to Ceftaroline and Linezolid. Regarding food handlers, prevalence rate was 5.3% in males and 4.2% in females. The phenotypic antimicrobial resistance pattern of the 5 MRSA isolates from food handlers revealed that all (100%) MRSA isolates exhibited resistance to Cefoxitin and Penicillin G. Conversely, 100% of the isolates were sensitive to Ceftaroline and Linezolid. The results of the current study suggest that raw food products may have been contaminated with MDR MRSA strains which could be a potential public health risk. Moreover, these findings unequivocally show the need for enhanced hygiene standards to minimize the risk of occupational and food-borne illness associated with handling and/or consuming raw animal food products harboring MRSA.

Sarcocystis bovifelis in Raw Hamburgers Marketed in Hamadan City, Western Iran.

Background:We aimed to evaluate Sarcocystis contamination in conventional and industrial raw beef burger samples from butcheries and retail stores in Hamadan, western Iran.Methods:Overall, 80 samples including 30 conventional and 50 industrial hamburgers were randomly obtained from different butcheries and supermarkets. All specimens were studied by digestion method following microscopic examination. Samples‘ genomic ribosomal DNA were amplified and nucleotide sequences were analyzed by BLAST for comparison with the sequences in the gene bank of the NCBI.Results:Sarcocystis bradyzoites were detected in 46 of 80 (57.6%) samples. Positive specimens were included as 46 (57.6%) and 30 (37.5%) by digestion and molecular method, respectively. Differences between two studied (digestion and molecular) methods was statistically significant (P=0.00). Twenty-six (86.5 %) of 30 conventional beef burgers and 20 (40%) of 50 industrial burgers were positive for Sarcocystis sp. by digestion method. There was a significant difference between Sarcocystis infested conventional and industrial beef burgers (P=0.01).Conclusion:The parasitic contamination of beef burgers implied a high level of infection in cattle. Felids as the definitive hosts for S. bovifelis urged on the improvement of the hygienic conditions of keeping and feeding livestock in order to reduce the infection. Molecular techniques confirm species in meat products with high sensitivity and distinguish it from human species.

Occurrence of Aflatoxigenic Fungi in Meat, Poultry Meat and Some of Their Products and Organs and Their Control by Some Plant Extracts in Vitro

The current research was focused on the isolation and identification of aflatoxigenic fungi associated with meat, poultry meat and their products and organs as well as their control using some plant extracts as Flower of Anise (Pimpinella anisum), Seeds of Cumin (Cuminum cyminum) and Leaves of Oregano (Origanum vulgare). Randomly 327 samples from 15 meat, poultry samples and meat and poultry products (25 for each except poultry samples 13 for each) were collected from different governorates and companies and were subjected to mycological examination. Data indicated that, Basterma samples had the highest mean fungal count with mean values of (9.2x108 and 9.8x108 (cfu/g) on PDA and SDA media), respectively, within the examined 25 basterma samples. Results indicated that seven fungal species were identified and recorded in the examined meat products with all the seven genera in Beef burger samples. These are Aspergillus flavus, Aspergillus Niger, Aspergillus parasiticus, Fusarium oxysporum, Penicillium spp., Aspergillus carbonarius, and Aspergillus ochraceus. Results also cleared that, all tested aqueous plant extracts were found to significantly possess antifungal effect against aflatoxigenic fungi at all different concentrations along with their elevated antioxidant and antimicrobial effect. The most effective plant extract against tested fungi was Anise (Pimpinella anisum) extract.

Shiga toxins Producing E.coli in Meat Products by Multiplex PCR

The current investigation was carried out for 100 random sample of meat products represented by frozen beef burger, frozen kofta, minced meat and oriental sausage (25 each) gathered from various shops and retail stores in Menofya governorate. The gathered samples were subjected to bacteriological examination for the isolation and identification of non O157 E.coli and E.coli O157 by using Conventional and recent techniques as multiplex PCR. By the conventional method the incidence of E.coli in the tested samples of beef burger, kofta, minced meat and oriental sausage was 6(24%), 9(36%) , 5(20%) and 11(44%) respectively. Multiplex-PCR technique was applied on 10 random meat product samples (3 negative and 7 positive for the isolation of E.coli by conventional method). M-PCR technique was applied in order to detect stx1 and stx2. In this study ,the M-PCR give negative result with all tested food samples. This study clarified that multiplex PCR may give negative results due to inhibitors that can be found in microbial DNA solutions extracted from meat sample or due to inhibitors which added during processing of meat products .

BEEF BURGER QUALITY CHARACTERISTICS AND SHELF LIFE IMPROVEMENT BY MARJORAM ADDITION

Marjoram was applied to beef burger to improve its physical and chemical properties and to extend its shelf life. Marjoram was added to beef burger in two forms: ethanolic extract at 0.1, 0.2 and 0.3 g/100g and as dry herbal powder at 0.2, 0.4 and 0.6 g/100g and the beef burger patties were freeze stored at -18℃ for three months. Chemical properties including moisture, protein, fat contents and pH values, physical properties (water holding capacity (WHC)), cooking characteristics (shrinkage, cooking loss and cooking yield), shelf life limiting parameters (TBA, TVN and total plate count) and sensory evaluation test were all investigated. Moisture, protein and water holding capacity were increased by adding both marjoram extract and marjoram herbal powder to the burger recipe and these parameters were also gradually decreased at the end of storage period while fat content was increased. All cooking parameters were improved as shrinkage and cooking loss decreased with marjoram addition while cooking yield increased. TBA, TVN and total plate count at all added marjoram samples were lower than control at zero time and it were increased through time in all samples but marjoram added beef burger samples showed less increase rate comparing to that of control. Sensory evaluation test showed that marjoram ethanolic extract and powder did not alter the sensory parameters make marjoram a potential application in beef burger.

Sarcocystis infection in beef and industrial raw beef burgers from butcheries and retail stores: A molecular microscopic study

Sarcocystis is a genus of eucoccidian parasites, which globally infects humans and various animals. In addition to economic losses in livestock industries, the parasite is a zoonosis that infects humans through contaminated beef and pork with the parasite sarcocysts. Therefore, this study was carried out to assess Sarcocystis contamination in beef and industrial raw beef burger samples from butcheries and retail stores in Tehran, Iran. Overall, 180 samples of 90 beefs and 90 raw industrial beef burgers with at least 80% meat were randomly collected in Tehran, Iran. Samples were studied microscopically after peptic digestion. Furthermore, sample genomic DNAs were used in conventional polymerase chain reaction (PCR) to amplify approximately 900-bp fragments from 18S ribosomal DNA. Of 180 samples, 170 samples (94.4%) were microscopically and 161 samples (89.44%) were molecularly positive for Sarcocystis spp. Eucoccidial DNA fragments were detected in 161 samples (89.4%), including 78 (86.6%) beef and 83 (92.2%) beef burger samples. No significant differences were found between the beef and beef burger infestations by Sarcocystis bradyzoites using statistical analysis (P > 0.05). Statistically significant differences were seen between the sample type and the intensity of parasites in samples (P = 0.003). Furthermore, differences between the conventional PCR results (positive/negative) and the intensity of parasites in samples were statistically significant (P < 0.001). The considerable prevalence of Sarcocystis spp. in beef and beef burger samples reflects high transmission of the parasite in meat producing cattle, which is important due to food hygiene. Although the most prevalent bovine species, S. cruzi, is not a zoonosis, it is highly recommended to follow guidelines on the parasite transmission prevention due to the existence of S. hominis as a zoonotic bovine species.

Inactivation of Shiga Toxin–Producing Escherichia coli and Listeria monocytogenes within Plant versus Beef Burgers in Response to High Pressure Processing

We evaluated high pressure processing to lower levels of Shiga toxin-producing Escherichia coli (STEC) and Listeria monocytogenes inoculated into samples of plant or beef burgers. Multistrain cocktails of STEC and L. monocytogenes were separately inoculated (∼7.0 log CFU/g) into plant burgers or ground beef. Refrigerated (i.e., 4°C) or frozen (i.e., -20°C) samples (25 g each) were subsequently exposed to 350 MPa for up to 9 or 18 min or 600 MPa for up to 4.5 or 12 min. When refrigerated plant or beef burger samples were treated at 350 MPa for up to 9 min, levels of STEC were reduced by ca. 0.7 to 1.3 log CFU/g. However, when refrigerated plant or beef burger samples were treated at 350 MPa for up to 9 min, levels of L. monocytogenes remained relatively unchanged (ca. ≤0.3-log CFU/g decrease) in plant burger samples but were reduced by ca. 0.3 to 2.0 log CFU/g in ground beef. When refrigerated plant or beef burger samples were treated at 600 MPa for up to 4.5 min, levels of STEC and L. monocytogenes were reduced by ca. 0.7 to 4.1 and ca. 0.3 to 5.6 log CFU/g, respectively. Similarly, when frozen plant and beef burger samples were treated at 350 MPa up to 18 min, reductions of ca. 1.7 to 3.6 and ca. 0.6 to 3.6 log CFU/g in STEC and L. monocytogenes numbers, respectively, were observed. Exposure of frozen plant or beef burger samples to 600 MPa for up to 12 min resulted in reductions of ca. 2.4 to 4.4 and ca. 1.8 to 3.4 log CFU/g in levels of STEC and L. monocytogenes, respectively. Via empirical observation, pressurization did not adversely affect the color of plant burger samples, whereas appreciable changes in color were observed in pressurized ground beef. These data confirm that time and pressure levels already validated for control of STEC and L. monocytogenes in ground beef will likely be equally effective toward these same pathogens in plant burgers without causing untoward effects on product color.

Detection of Commercial Fraud in Processed Meat Products Using Rapid Techniques

Meat adulteration with different species has become a considerable problem worldwide. It means that meat products contain undeclared meat species; so, the meat ingredients are not consistent with the label. It has direct impact on public health, religious faith, fair-trades and food safety standers. This study focused on species adulteration detection in meat products by applying accurate, slandered and fast techniques. Polymerase Chain Reaction (PCR) technique and Raw Meat FlowThroughTM Test were performed as fast techniques. Thirty samples of beef meat products (10 each of hawawshi, sausage and burger) were subjected to analysis by PCR technique using specific primers sets for equine, chicken and pig species on samples’ Deoxyribonucleic Acid (DNA). The adulteration rates with equine were 10%, 10% and 30% in hawawshi, sausage and beef burger samples, respectively. The adulteration rates with chicken were 80%, 50% and 100% in hawawshi, sausages and beef burger samples, respectively. While none of the examined samples was contaminated with pork. Results showed that 80% of all examined samples contained undeclared meat species. Out of the adulterated samples examined by PCR technique, eight samples were reanalyzed by the onsite Raw Meat FlowThroughTM Test which had taken only about 12 minutes to be performed. It was an on-site test for qualitative determination of species by visual inspection. The results confirmed those obtained by PCR technique by 100% in case of detection of poultry species. While in case of detection of adulteration by equine species, the FlowThroughTM Test gave negative results which indicated that it had the ability to detect horse specie only but could not detect other equine species as donkey and mule. This study suggests that these methods of detection can be applied by quality control laboratories and inspection services for fast and rapid determination of adulteration with poultry products in different meat products, but the FlowThroughTM Test is horse specific inside the equine species and this could be limitation to the test needs to improve it or beneficial points to differentiate between horse and donkey meat adulation combining with other methods.

Technological and sensory analysis of beef burger replacing NaCl with KCl and flavor enhancer

High sodium consumption may increase the risk of hypertension. ANVISA has proposed reducing sodium levels in food, but this may reduce consumer acceptance. This study investigated the technological and sensory profile of samples of beef burger replacing NaCl with KCl added flavor enhancers, namely: CON (100% NaCl), F50 (50% NaCl and KCl + PuraQ®Arome NA4), and F60 (40% NaCl and 60% KCl + PuraQ®Arome NA4). Physicochemical, technological, microbiological and sensory parameters of the formulations were evaluated. There was no difference between formulations in microbiological, physicochemical and technological parameters. For color analysis, F60 reduced to the coordinate a* and raised b* compared to the CON. In sensory analysis, F60 reduced the flavor attribute compared to the CON. PuraQ® minimized the salty perception of the F50, however, but did not avoid the residual flavor in the F60. The principal component analysis associated the attributes with the formulations as follows: succulent and ideal seasoning (CON), soft and without salt (F50), and salty and residual flavor (F60). It was concluded that the reduction of 50% of NaCl added enhancer was better accepted by consumers, being a promising strategy in reducing sodium in burgers.

Prevalence of some chemical hazards in some meat products.

In an attempt to determine the prevalence of some chemical hazards in various meat product thus, by measuring the residual levels of lead, cadmium and nitrite in such product, a total number of 60 random samples (15 of each) of minced meat , beef burger, sausages and luncheon were haphazardly gathered from a varied supermarkets and retailers in Benha City at Kalubia governorate, Egypt to be chemically analyzed by means of spectrophotometer. From the achieved results, it was detected that the mean values of residual levels of Pb in the inspected samples of minced meat, beef burger, sausages and luncheon were 0.06 ± 0.01, 0.11 ± 0.01, 0.16 ± 0.01 and 0.23 ± 0.01 mg/kg, respectively, while those of Cd were 0.03 ± 0.01, 0.07 ± 0.01 , 0.12 ± 0.01 , and 0.15 ± 0.01 mg/kg, and finally those of nitrite were not detected, 39.81 ± 2.24, 27.59 ± 1.65 and 62.07 ± 2.51 (ppm), respectively. The obtained findings were complied with the acceptable limits of heavy metals residues and residual nitrite level recommended by Egyptian Standards.

Bacteriological and molecular studies on antibiotic resistant Escherichia coli isolated from meat and its products in Kaliobia, Egypt

The present study was performed on 175 random samples of fresh meat and meat products viz: Sausage, beef burger, luncheon and Kofta (35 for each), were collected from different shops at Kaliobia Governorate for detection the prevalence of E. coli in these samples, beside the phenotypic characterization and detection of some virulence and antibiotic resistant genes in them. Bacteriological examination of the collected samples resulted in, isolation of 11 (6.3%) isolates of E. coli from 175 samples and were isolated from, kofta, sausage samples (3= 8.6% for each) followed by fresh meat, beef burger samples (2=5.7% for each) and luncheon (1=2.9%). E. coli strains were serotyped as one O26:H11 from beef burger samples; four O55:H7 (one from each samples of fresh meat, luncheon, kofta and sausage); two O111:H4 (one from each samples fresh meat and kofta); one O119:H4 from sausage samples and three O125:H18 (one from each samples beef burger, kofta and sausage). The antibiotic sensitivity tests for the isolated revealed that, they were highly resistant for methicillin and oxacillin followed by amoxicillin; ampicillin; oxytetracycline; streptomycin; erythromycin; Nalidixic acid . Meanwhile, they were highly sensitive to enrofloxacin and gentamycin followed by norfloxacin; cefotaxime and ciprofloxacin. PCR results showed that, eaeA; blaTEM ; tetA(A) and aada1 genes were amplified in all four studied E. coli strains giving product of 248 bp.; 516 bp.; 576 bp. and 484 bp., respectively .

PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPRIETIES OF SOME MEAT PRODUCTS IN SHARKIA GOVERNORATE, EGYPT

Meat and meat products differ in their physical and chemical properties dependingon the characteristic of meat cuts, the additional material and the method of manufacture. The presentinvestigation was planned to evaluate the physical and chemical quality for some types of local meatproducts, such as beef burger and luncheon, collected from local markets in Zagazig city, SharkiaGovernorate, Egypt. Microbiological and physicochemical proprieties of nine meat products (3samples of beef burger of Americana, Halwani and Fragello, 3 samples of beef luncheon ofAmericana, Halwani and Fragello and 3 samples of chicken luncheon of Americana, Halwani andFragello) were carried out. The obtained results declared that samples of beef burger produced byFragello contained the lowest parameter of total protein (14.7%), while samples of beef burgerproduced by Americana showed the highest values (16.90%). Beef and chicken luncheon produced byFragello contained the highest values of total protein (16.0% and 15.05%) respectively. Also, samplesof beef burger and beef, chicken luncheon produced by Fragello contained the highest values of totalfat. Regarding the microbiological evaluation, results showed that the lowest content of total bacteriacount was observed in different meat products such as luncheon Halwani, coliform group andstaphylococci were not detected in all products. Also, beef burger, beef and chicken luncheon samplesof Halawani had high values of yellowness (b), and redness (a). However, the microbiologicalevaluation indicated that Halwani products were the best.

Incidence of Some Food Poisoning Bacteria in Raw Meat Products with Molecular Detection of Salmonella in Al Beida City, Libya

In the current study, a total of 100 random samples of raw meat products including; minced meat and beef burger (50 samples of each) were collected from different markets and butcher shops at Al Beida City, Libya. The collected samples were examined bacteriologically for detection of some pathogenic bacteria including; E. coli, Salmonella and Y. enterocolitica. The obtained results revealed that the overall incidence of Enteropathogenic E. coli in the examined samples of minced meat and beef burger was 12 and 24%, respectively with serological identification of serotypes O91:H21, O121:H7, O78, O124 and O44:H18 with various rates. In addition, the overall incidence of Salmonella spp. of minced meat and beef burger was 6 and 4%, respectively with detection of S. Typhimurium, S. Enteritidis and S. Inganda. Moreover, Y. enterocolitica was isolated with an incidence of 12 and 4%, in minced meat and beef burger, respectively. Finally, a molecular study on the obtained isolates of Salmonella was carried out. The recorded results in this study could be traced back to cross contamination occurred during slaughtering and transportation as well as handling during retailing in markets with absence of awareness about different sources of contamination and measures of personal hygiene of sellers. Finally, the public health hazard of the isolated bacteria as well as the recommended measures to lower these microorganisms in meat products and improve the quality of meat products was discussed.