Sun-dried Meat Research Articles

Primary Screening for Fungi Isolates that Produce Mycotoxin from Sun-Dried Meat

This study aims to screen fungal isolates from sun dried meat samples to identify fungal presumed producing mycotoxins in the sun dried meat. A total of 8 fungal isolates from sun dried meat were used for the study. They are Aspergillus (2), Penicillium spp (3), Fusarium spp, Mucor spp and Rhizopus spp. The fungal isolates from eight sun dried-meat samples were sub-cultured on Potato Dextrose Agar and Sabouraud Dextrose agar in order to obtain pure colonies for further analysis. The detection of mycotoxins in the sun dry meat samples was carried out by the use of Coconut Agar Media (CAM), by which the fungal isolates were cultured and plates incubated for 3-7days at 28C. The results obtained show that some of the fungal isolates had the ability to produce mycotoxins. From the mycotoxin screening, only four (4) species (Aspergillus spps, and Penicillium spp) were positive (+) and Rhizopus spp, Fusarium spp and Mucor spp, were negative (-). Mycotoxin contamination level varied in different market locations in which Academy Market had the highest level of mycotoxin (71.4%) followed by Oje Market (14.3%) and Oremiji Market (14.3%). Mycotoxigenic producing fungi and mycotoxin levels in the sun dried meat samples are public health concern. Also these results calls for more sensitization for safety of sun dried meat.

The Quality of Salted Sun-Dried Meat from Young Nellore Bulls Fed Diets with Lauric Acid.

This study aims to evaluate the quality of salted sun-dried meat from young bulls (Nellore cattle) fed with a diet containing 0.0, 0.5, 1.0 and 1.5% of lauric acid in the total dry matter (DM). Thirty-two Nellore bulls with initial body weight of 368 ± 32 kg were used. A linear decrease (p < 0.05) in pH and protein content of the salted sun-dried meat was observed with the inclusion of lauric acid. The moisture, ash, lipid, collagen content, water-holding capacity, cooking loss, color indexes (L*, a*, b*, C*), and shear force were not affected. Lipid oxidation at 7 days of storage increased linearly in the salted sun-dried meat. Most of the fatty acid composition of the salted sun-dried meat from the semimembranosus muscle of young bulls was not influenced (p > 0.05) by the lauric acid inclusion in the bulls’ diet. However, there was a linear increase (p < 0.05) in the SFA lauric acid (C12:0), PUFAn-3 EPA (C20:5n − 3) and DHA (C22:6n − 3), and a quadratic increase in the PUFAn-6 arachidonic (C20:4n − 6) due to lauric acid addition from palm kernel oil in the diet. There was a liner increase (p < 0.05) in the total ∑PUFA, ∑n − 6, ∑n − 3 contents of salted sun-dried meat from the semimembranosus muscle of young bulls and the h:H health index of the level of lauric acid inclusion in bull’s diet. In contrast, the thrombogenicity health index (TI) and ∑n − 6:∑n − 3 ratio content in salted sun-dried meat from the semimembranosus muscle of young bulls presented a linear decrease (p < 0.05) due to lauric acid addition in the bulls’ diet. Lauric acid (C12:0) inclusion up to 1.5% in the diet of young Nellore bull improved the fatty acid composition of the salted sun-dried meat, increasing EPA, DHA, n − 6 and n − 3, TI, and h:H indexes, which are associated with a better lipid quality of meat products, and further improves tenderness at the highest concentration.

Shelf life and consumer preference for sun dried meat produced with different levels of sodium chloride

The objective was to evaluate the variation of salt content in sun-dried meat and its impacts on shelf life and consumer preference. For this purpose, beef steaks of the hard topside type (Biceps femoris) were cut and then salted with 2.5, 5, 7.5 and 10% sodium chloride. Microbiological and physical-chemical analyses were performed on days 0, 24hrs after salting, and again after 3,6,9,12 and 14 days of refrigerated storage, in addition to the sensory profile. It was observed that the increased sodium chloride content in meat provided greater microbiological stability during the storage period. However, the characteristics of water retention capacity, weight loss by cooking and shear strength of the meat varied negatively, with the increase in salt content, showing greater weight loss after cooking and lower water retention capacity, resulting in a meat with a harder texture, greater loss of juiciness and softness. Regarding the sensory analysis, the different salt contents did not interfere in the visual quality attributes analyzed, however, the 2.5% salt level showed good acceptance and purchase intention, being the salt concentration the ideal to guarantee qualitative attributes and food safety for the elaboration of sun-dried meat.

Shelf life of sun-dried meat through the use of modified atmosphere

The objective was to evaluate the effects of different modified atmospheres on the packaging of sun-dried meat and their influence on the useful life. To this end, beef steaks of the hard topside type (Bíceps femoris) were cut, salted with 2.5% NaCl and packed in the following atmospheres: atmospheric air (CE-Ar); vacuum (CE-V); 100% CO2 (CE-ATM1); 50% CO2+ 50% N2 (CE-ATM2); 70% CO2+ 30% N2 (CE-ATM3); 30% CO2 + 70% N2 (CE-ATM4). The samples were evaluated for microbiological and physico-chemical quality. Meat packed in atmospheres with different CO2and N2 ratios had a useful life of up to 12 days, without significant variations between treatments, as to microbiological quality. Regarding the physicochemical characteristics, despite increasing the lipid oxidation in the meat, the atmospheres with different mixtures of CO2 and N2 used for packaging the meats presented the best quality characteristics. Therefore, according to this study, atmospheres modified with CO2 and N2 can be recommended as better alternatives to prolong the life of sun-dried meat.

Fatty acid profile, physicochemical composition and sensorial attributes of salted and sun-dried meat from young Nellore bulls supplemented with condensed tannins.

The objective of this study was to evaluate the effect of condensed tannin inclusion (0, 10, 30 or 50 g/kg of dry matter (DM) total) from Acacia mearnsii extract on the fatty acid profile, physicochemical quality and sensorial analysis of salted and sun-dried meat from young Nellore bulls. The inclusion of condensed tannin extract in the young bulls’ diets promoted a quadratic reduction in the lipid content. There was a linear increase in the water retention capacity, cooking weight loss and C18:3n–3 and a linear reduction in collagen, C16:0, C16:1cis–9, C18:1, MUFAs, and Δ9–desaturaseC18 in the salted and sun-dried meat from young Nellore bulls supplemented with condensed tannin. The myristic fatty acid (C14:0) and the flavor sensory attribute presented a quadratic increase. The inclusion of condensed tannin extract in the young Nellore bulls’ diets did not influence most of the physicochemical characteristics, fatty acids and nutraceutical compounds, including CLA, atherogenicity, thrombogenicity and the h:H index, the tenderness and the global appearance of the salted and sun-dried meat. Condensed tannins reduce ruminal biohydrogenation and improve the PUFA content of salted and sun-dried meat from young Nellore bulls.

Standardization of cut size and pre-drying time of beef to mainstream pastoral processing in Kenya\u2019s meat industry

Deep-fried and sun-dried meat products represent a large part of the traditional meat products from pastoral regions of sub-Saharan Africa. However, unlike the sun-dried products, deep-fried products are not properly mainstreamed into the meat industry due to lack of product standardization, especially in terms of the size of cut and product quality. This study was designed to standardize the cut and pre-drying time with a view to improving the product quality at processing. Three sets of beef chunks from the silverside portion of a mature Borana bull was cut into sizes 10, 15 and 20 mm. Each set was then pre-dried in a thermostatically controlled air oven at 40 °C each for 0, 60 and 120 min then deep-fried in palm oil at 170 °C for 10 min. The products were subjected to chemical analysis based on AOAC methods and sensory analysis based on a seven-point hedonic rating scale. Results show that the products had moisture contents between 14.1% and 19.4%, protein between 52.1% and 66.5%, lipids between 10.8% and 15.4% and energy between 329.7 and 404.2 kcal/100 g. Peroxide values were within acceptable limits and ranged between 0.5 and 3.7 mEq/kg. Sensory evaluation showed that the 20-mm cuts without pre-drying had significantly the highest scores of colour, appearance, oiliness and size acceptability (P ≤ 0.05). On the other hand, the 15-mm cuts pre-dried for 120 min had significantly the highest protein and energy contents and significantly the lowest moisture, fat and peroxide values. The study concludes that in terms of nutritional quality, the 15-mm cut, pre-dried for 120 min, would be most suited for commercialization while, if the decision was to be based on sensory attributes, the 20-mm chunks that have not been pre-dried would be the best.

Effects of licury cake in young Nellore bull diets: salted sun‐dried meat is preferred rather than fresh meat by consumers despite similar physicochemical characteristics

Salted Sun-dried meat is a traditional process of meat salting that can improve quality and overall acceptance. The present study compared the physicochemical and sensory attributes of fresh and salted sun-dried meat from Nellore Zebu (Bos taurus indicus) bulls (n = 32) and evaluated diets containing different levels (0%, 7%, 14% and 21%) of licury cake in diets provided to Nellore finished in a feedlot. Salted sun-dried meat decreased moisture (P < 0.0001) and ether extract (P = 0.0002) contents but increased ash (P < 0.0001) and protein (P < 0.0001) contents compared to fresh meat. The addition of licury resulted in linear increases in moisture (P = 0.02) and quadratic effects on Warner-Bratzler shear force (P < 0.03) in fresh meat. Cooking weight loss (P < 0.0001) and Warner-Bratzler shear force (P = 0.03) were reduced by the manufacturing process of sun-dried meat. Sun-dried meat presented greater color index L* (P = 0.0032), a* (P < 0.0001) and c* (P < 0.0001) values but a lower index color b* (P < 0.0001) value compared to fresh meat. Salted sun-dried meat presented greater sensory characteristic scores compared to fresh meat (P > 0.05). Licury cake can be used in 21% of dry matter in diets to finish animals in feedlot without lessening the quality fresh meat or sundried meat. Salted sun-dried meat presented a greater overall acceptance. © 2016 Society of Chemical Industry.

Carne-de-Sol Elaborada com Corte Secundário de Baby Búfalo, em Belém, Pará

The objective of evaluate the physical and chemical characteristics of three samples of dried meat with different fat levels (light, lean and fat), prepared with cut side (end-to-needle) baby Buffalo (Bubalus bubalis), which adds value to the marketing of lower courts. Animals were used in about 20 months old. The product was prepared with the addition of 10% salt ground, placed in cell cure for 17 hours, and after, lying in a room with a temperature of 20 ° C for another 17 hours. It was then packed in pieces, using plastic bags and placed under refrigeration. After cleaning the meat to remove chips, the product has obtained a final yield of 53.48%. The sun-dried meat had satisfactory physical and chemical characteristics.

Effect of autochthonous bacteriocin-producing Lactococcus lactis on bacterial population dynamics and growth of halotolerant bacteria in Brazilian charqui

Charqui is a fermented, salted and sun-dried meat product, widely consumed in Brazil and exported to several countries. Growth of microorganisms in this product is unlikely due to reduced Aw, but halophilic and halotolerant bacteria may grow and cause spoilage. Charqui is a good source of lactic acid bacteria able to produce antimicrobial bacteriocins. In this study, an autochthonous bacteriocinogenic strain (Lactococcus lactis subsp. lactis 69), isolated from charqui, was added to the meat used for charqui manufacture and evaluated for its capability to prevent the growth of spoilage bacteria during storage up to 45 days. The influence of L. lactis 69 on the bacterial diversity during the manufacturing of the product was also studied, using denaturing gradient gel electrophoresis (DGGE). L. lactis 69 did not affect the counts and diversity of lactic acid bacteria during manufacturing and storage, but influenced negatively the populations of halotolerant microorganisms, reducing the spoilage potential. The majority of tested virulence genes was absent, evidencing the safety and potential technological application of this strain as an additional hurdle to inhibit undesirable microbial growth in this and similar fermented meat products.

Study of the Warner-Bratzler Shear Force, Sensory Analysis and Sarcomere Length as Indicators of the Tenderness of Sun-Dried Beef

Sun-dried beef is a frequently consumed and valued product in Brazil, however, there have been no scientific studies on its texture. To assess the tenderness of sun-dried beef, an instrumental analysis (Warner-Bratzler Shear Force; WBSF), a sensory analysis (Quantitative Descriptive Analysis; QDA) and the sarcomere length (SL) were used as indicators. Significant differences were observed among the sun-dried beef samples. Sample 3 (composed of sun-dried meat purchased at three fairs from Region 3 in the city of João Pessoa-PB) was considered the most tender by the assessors, with a score of 6.7, and its WBSF analysis revealed a maximum value of 2.70 kgf. Additionally, this sample exhibited the highest SL value (1.89 µm). Samples 1 and 2 (composed of sun-dried meat purchased at three fairs from Regions 1 and 2, respectively, in the city of João Pessoa) exhibited very similar tenderness values (WBSF and QDA) but differed in their SL values, which suggested that sample 2 was the least tender. In conclusion, these results demonstrate that the studied parameters are complementary and can be used as tenderness indicators for sun-dried beef. However, although the difference was beyond the detection limit of the assessors and the texturometer, the SL analysis appears to have been the most effective.

RESEARCH OF IgG ANTI-Toxoplasma gondii IN EXUDATE MEAT JUICE FOR MONITORING THE CATTLE BEEF QUALITY

Toxoplasmosis, caused by Toxoplasma gondii, is one of the most prevalent systemic parasitic infections in the world, affecting nearly one billion people and a significant number of cattle beef for human consumption. Ingestion of raw or undercooked meat containing viable cysts agent, is one of the main routes of its transmission, responsible for the occurrence of several outbreaks. Currently, cattle beef has no national sanitary monitoring program for detection of this zoonotic disease, for the industrial, inspection is just macroscopic. Cysts detection methods such as bioassay and PCR presented several restrictions such as the long processing time and very expensive costs which invalidate the large scale production. Previous studies using enzyme immunoassay (ELISA) showed that flesh meat exudates (fluid obtained by thawing meat) allowed the detection of IgG anti-T. gondii in retail cuts of rabbit meat, enabling the use of this methodology as a tool for monitoring meat. In this study, a standardized ELISA was applied for bovine flesh meat exudate, using samples from calves experimentally infected with T. gondii. The infection of animals was certified by the presence of IgG antibodies in serum by ELISA, indirect hemagglutination (HI) and the Modified Agglutination Test (MAT), and also by existing brain cysts seen through the immunohistochemistry and detected by PCR. After standardizing experimental models, we applied the test in commercial retail cuts of beef not processed (n = 99), resulting in a positivity of 38.38% (38/99). We also evaluated the application of this methodology for processed meat products such as sun-dried meat. Only 28% (9/32) of the samples had enough blood for the detection of IgG antibodies by ELISA. This effect was also observed in samples of sun-dried meat obtained in the retail market. Out of 42 samples only 9.5% (4/42) showed enough amount of exudate in blood, limiting the use of this material for detection of IgG anti-T.gondii in commercial cuts of processed meat; however it showed fully feasible for cuts of non-processed meat. We also standardized agglutination tests such as the MAT and HI for the detection of IgG in bovine flesh meat exudate. After standardization, these tests were applied to samples of meat exudates obtained at retail, but showed false negative results, with low sensitivity compared to ELISA (gold standard). Data from this study showed that the proposed diagnostic approach using bovine flesh meat exudate as biological material represents an important and easy method for monitoring implementation of cattle beef in sanitary control programs and can directly contribute to both the prevention of human infection and the explanation of outbreaks of that disease.

Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product

A Lactococcus lactis subsp. lactis strain (L. lactis 69) capable to produce a heat-stable bacteriocin was isolated from charqui, a Brazilian fermented, salted and sun-dried meat product. The bacteriocin inhibited, in vitro, Listeria monocytogenes, Staphylococcus aureus, several lactic acid bacteria isolated from foods and spoilage halotolerant bacteria isolated from charqui. The activity of the bacteriocin was not affected by pH (2.0–10.0), heating (100°C), and chemical agents (1% w/v). Treatment of growing cells of L. monocytogenes ScottA with the cell-free supernatant of L. lactis 69 resulted in complete cell inactivation. L. lactis 69 harbored the gene for the production of a nisin-like bacteriocin, and the amino acid sequence of the active peptide was identical to sequences previously described for nisin Z. However, differences were observed regarding the leader peptide. Besides, the isolate was able to survive and produce bacteriocins in culture medium with NaCl content up to 20%, evidencing a potential application as an additional hurdle in the preservation of charqui.

Natural occurrence of aflatoxin residues in fresh and sun-dried meat in Nigeria

In recent times, food safety and security have generally remained basic human needs, therefore because of the largely unregulated nature of the Nigerian markets, coupled with the poor housing and feeding conditions to which animals are subjected in the abattoirs, a survey for assessing potential mycotoxin exposure through meat consumption was undertaken. Eighty Samples of meat bought randomly from 5 major markets distributed in 5 local government areas of Oyo state , Nigeria were analysed for contaminating mycoflora using the plate count and micromorphological methods, while aflatoxin detection and quantification was by Thin Layer Chromatography (TLC). Mycological analysis of samples revealed a higher contamination level in the sun-dried samples. Eighteen fungi species belonging to 8 genera, namely, Aspergillus, Penicilliu, Alternaria, Cladosporium, Fusarium, Neurospora, Rhizopus and yeast were identified. The predominant genus Aspergillus yielded 7 species while the potential toxicogenic fungi represented 38% of the isolated mycoflora. The genera requiring higher water activity for growth ( Alternaria, Fusarium and yeast) were not obtained from the dried meat. Aflatoxins B1, B2, G1 and G2 were detected in all the samples analysed. The fresh samples with the exception of the total aflatoxin G (AFG) in kidney gave the highest mean concentrations for all aflatoxins, also an exceptionally high aflatoxin content was found in all the kidney samples. Aflatoxin detection in meat should be addressed urgently to avert the possible adverse health effects like aflatoxicosis, exacerbated malnutrition, suppression of growth and immune functions on consumers. Also the animal health inspectors should pay more attention to the feeding conditions of the animals on farm and the abattoirs.

Avaliação da qualidade da carne-de-sol produzida artesanalmente

This research aimed at evaluating the quality parameters of the artisanal sun-dried meat (carne-de-sol) produced and commercialized in the state of Rio Grande do Norte. Eighty sun-dried meat samples were collected, being 44 from open-markets and public markets, and 36 from supermarkets or specialized stores in five cities of Rio Grande do Norte. The samples were analyzed on physicochemical (pH, water activity, moisture and ash) and microbiological (Salmonella spp., thermotolerant coliforms, halophilic bacteria and Staphylococcus aureus) analyses; and S. aureus strains were assayed on antibiotics sensitivity test (AST). A total of 96.25 % of samples showed S. aureus (μ = 4,81LogUFC/g, in 78.75 % of samples), Salmonella spp. (in 25 % of samples), and fecal coliform (μ = 2,36LogMPN/g, in 63.75 % of samples) countings higher than those allowed by Brazilian legislation. As for the AST, 22.5 % of S. aureus strains were resistant to gentamicin; and for penicillin G, tetracycline and chloramphenicol, the strains were 100 %, 67.5 % and 46.26 % resistant, respectively. In physicochemical analyzes, pH (μ = 5,702) and Wa (μ = 0.868) did not constitute the effective barriers against microbial growth. Therefore, the sun-dried meat produced and commercialized in the study area was unsuitable for human consumption according to the Brazilian legislation.

Identification of the origin of animal protein by agar-gel diffusion.

THE identification of the origin of various animal proteins proved possible by the agar-gel double diffusion technique1. Antisera were prepared in rabbits by multiple injections of alum-precipitated animal sera. Antigens were prepared from animal sera and tissue extracts, tick blood-meals, sun-dried meat or biltong and uncooked sausage meat. They were diffused overnight at 25° C against known antisera simultaneously with the homologous antigen. The agar gels were prepared from 1 per cent agar in borate buffer at pH 8.6 and were about 3 mm thick. A seven-well pattern was used consisting of a 9.5-mm diameter central well set 10 mm from the 7-mm diameter peripheral antigen wells.