Meat products Research Papers - Academia.edu (original) (raw)

A histological study was undertaken to determine the efficiency in the removal of the mucosa and Peyer's patches by standard processing of bovine intestines into natural sausage casings. The second objective was to calculate the... more

A histological study was undertaken to determine the efficiency in the removal of the mucosa and Peyer's patches by standard processing of bovine intestines into natural sausage casings. The second objective was to calculate the quantity of lymphoid and nervous tissue per consumable sausage. For the histological analysis, intestinal samples were collected from 80 beef cattle during the slaughter process. Fresh and cleaned intestines were compared in analyzing the thickness of the intestinal wall, weight reduction during cleaning, removal of the mucosal layer, and the presence of lymphoid and neural tissue after cleaning. The obtained data indicate a weight reduction of about 50% during standard cleaning procedures, as 90% of the mucosa and 48% of the lymphoid tissue are removed. Based on the quantitative histological image analysis, it was calculated that 1 m of cleaned casings, weighing on average 64 g, contains about 2.8 g of mucosa, 0.3 g of lymphoid tissue, and 0.1 g of neur...

ABSTRACT Purpose – Ensuring compliance with food safety legislation and market requirements is one of the key issues facing the poultry meat industry. The purpose of this paper is to analyse how a pre-requisite programme (PRP) and key... more

ABSTRACT Purpose – Ensuring compliance with food safety legislation and market requirements is one of the key issues facing the poultry meat industry. The purpose of this paper is to analyse how a pre-requisite programme (PRP) and key performance indicators for food safety can be developed in the poultry meat supply chain. Design/methodology/approach – The first stage of the research involved an examination of literature, which was conducted using desk research. The second stage includes a discussion on food safety management systems in primary production and the development of food safety plans with an associated PRP. Findings – Effective food safety management systems in primary production are critical to supplying food which is safe and wholesome. In order to manage food safety effectively measurable indicators of performance should be developed. These will provide data on the suitability of the food for sale, the effectiveness of the food safety management system and any potential areas of weakness which in turn will drive continuous improvement. Originality/value – This study is of benefit to the broiler industry in the further development of quality assurance standards and business improvement models.

Lag-phase duration (LPD) and growth rate (GR) values were calculated from experimental data obtained using a previously described protocol (S. C. Ingham, M. A. Fanslau, G. M. Burnham, B. H. Ingham, J. P. Norback, and D. W. Schaffner, J.... more

Lag-phase duration (LPD) and growth rate (GR) values were calculated from experimental data obtained using a previously described protocol (S. C. Ingham, M. A. Fanslau, G. M. Burnham, B. H. Ingham, J. P. Norback, and D. W. Schaffner, J. Food Prot. 70:1445-1456, 2007). These values were used to develop an interval accumulation-based tool designated THERM (temperature history evaluation for raw meats) for predicting growth or no growth of Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus in temperature-abused raw sausage. Data (time-temperature and pathogen log CFU per gram) were obtained from six inoculation experiments with Salmonella, E. coli O157:H7, and S. aureus in three raw pork sausage products stored under different temperature abuse conditions. The time-temperature history from each experiment was entered into THERM to predict pathogen growth. Predicted and experimental results were described as growth (> 0.3 log increase in CFU) or no growth (< ...

Aim: The aim of the current investigation was to screen the presence of Staphylococci spp., especially S. aureus in meat, meat products of different animal species, and some seafood sold in some retail markets in Libya using cultural and... more

Aim: The aim of the current investigation was to screen the presence of Staphylococci spp., especially S. aureus in meat, meat products of different animal species, and some seafood sold in some retail markets in Libya using cultural and molecular techniques, and to study their antibiotics resistance profiles. Materials and Methods: A total of 139 samples from red meat, meat products, and seafood were collected from many areas in Libya. Enumeration and isolation of Staphylococci spp. and S. aureus by normal cultural methods followed by molecular identification using molecular techniques by bacterial DNA extraction and partial sequencing of 16S rDNA. Results: Out of 139 samples, 112 (80.6%) were contaminated with different species of Staphylococci based on cultural characteristics of Staphylococci on Baird-Parker medium, for which S. aureus was detected in only 32 samples (23%). However, only six out of 18 (33.3%) isolates sent for sequencing were confirmed to be S. aureus using the ...

The purpose of this research was to establish the dose of UV light (253.7 nm) needed to inactivate Listeria monocytogenes in distilled water, fresh brine (9% NaCl), spent brine, and diluted (5, 35, and 55%) spent brine, using uridine as a... more

The purpose of this research was to establish the dose of UV light (253.7 nm) needed to inactivate Listeria monocytogenes in distilled water, fresh brine (9% NaCl), spent brine, and diluted (5, 35, and 55%) spent brine, using uridine as a chemical actinometer. Strains N1-227 (isolated from hot dog batter), N3-031 (isolated from turkey franks), and R2-499 (isolated from meat) were mixed in equal proportions and suspended in each solution prepared so as to contain 10(-4) M uridine. Samples were irradiated in sterile quartz cells for 0, 5, 10, 15, 20, 25, or 30 min. Inactivation was evaluated by serially diluting samples in 0.1% peptone, by surface plating in duplicate onto modified Oxford agar and Trypticase soy agar with yeast extract, and by enrichment in brain heart infusion broth, followed by incubation at 37 degrees C for 24 to 48 h. For dose measurements, the absorbance (262 nm) was measured before and after irradiation. Differences were observed in population estimates dependin...

A method is presented for the detection of Listeria monocytogenes in food, which produces definitive results on the third day after the sample collection. The method is equivalent to EN ISO 11290-1 or ISO 10560 in terms of the same... more

A method is presented for the detection of Listeria monocytogenes in food, which produces definitive results on the third day after the sample collection. The method is equivalent to EN ISO 11290-1 or ISO 10560 in terms of the same detection limit of 100 cfu per 25 or 10 g and 100% relative accuracy. The version alternative to EN ISO 11290-1 begins with a primary enrichment in half Fraser broth (24 h), secondary enrichment in Fraser broth (24 h) and post-enrichment in brain heart infusion broth (5 h). The version alternative to ISO 10560 begins with enrichment in Listeria enrichment broth (48 h) and post-enrichment in tryptone soya broth (5 h). These steps are followed by bacterial cell lysis by boiling, PCR oriented to inlB gene using a mimic internal control, and agarose gel electrophoresis. At the evaluation of the method on model food samples artificially contaminated with decimal dilutions of a L. monocytogenes culture (cheese, smoked fish, ready-to-eat meat products; 21 samples altogether), a detection limit of 100 cfu per 25 or 10 g was determined. Dead L. monocytogenes cells did not cause false positivity, as determined using model food samples artificially contaminated with decimal dilutions of dead L. monocytogenes cells. At the evaluation of the method on naturally contaminated food samples (same as above, 140 samples altogether) identical results (8 positives) as with the reference method were obtained.

Microbial counts, pH, and titratable acidity were determined in 102 Spanish dry fermented sausages (chorizo and salchichón) made with ostrich, deer, or pork meat. Average microbial counts (log CFU per gram) varied from 5.46 +/- 0.24 to... more

Microbial counts, pH, and titratable acidity were determined in 102 Spanish dry fermented sausages (chorizo and salchichón) made with ostrich, deer, or pork meat. Average microbial counts (log CFU per gram) varied from 5.46 +/- 0.24 to 8.25 +/- 0.80 (total viable counts), from 4.79 +/- 0.36 to 7.99 +/- 0.20 (psychrotrophs), from 0.00 +/- 0.00 to 0.99 +/- 1.10 (undetectable values were assumed to be zero) (Enterobacteriaceae), from 0.00 +/- 0.00 to 4.27 +/- 1.47 (enterococci), from 5.15 +/- 1.15 to 8.46 +/- 0.49 (lactic acid bacteria), from 3.08 +/- 0.44 to 6.59 +/- 1.76 (Micrococcaceae), from 2.27 +/- 1.53 to 5.11 +/- 1.81 (molds and yeasts), from 0.00 +/- 0.00 to 2.25 +/- 0.81 (pseudomonads), and from 0.00 +/- 0.00 to 2.78 +/- 0.46 (Brochothrix thermosphacta). Average pH and titratable acidity varied from 5.07 +/- 0.25 to 5.63 +/- 0.51 (pH units) and from 0.30 +/- 0.01 to 0.86 +/- 0.19 (% lactic acid). Both type of sausage (P < 0.05) and species of meat (P < 0.001) influenced...

Several prospective studies have reported that risk of type 2 diabetes (T2DM) is elevated in meat consumers, especially when processed meats are consumed. Elevated risks of coronary heart disease (CHD) and stroke in meat consumers have... more

Several prospective studies have reported that risk of type 2 diabetes (T2DM) is elevated in meat consumers, especially when processed meats are consumed. Elevated risks of coronary heart disease (CHD) and stroke in meat consumers have also been reported. In this overview, the evidence regarding meat consumption and the risk of diabetes, both type 1 diabetes (T1DM) and T2DM and their macro- and microvascular complications, is reviewed. For T2DM, we performed a new meta-analysis including publications up to October 2012. For T1DM, only a few studies have reported increased risks for meat consumers or for high intake of saturated fatty acids and nitrates and nitrites. For T2DM, CHD, and stroke, the evidence is strongest. Per 100 g of total meat, the pooled relative risk (RR) for T2DM is 1.15 (95 % CI 1.07-1.24), for (unprocessed) red meat 1.13 (95 % CI 1.03-1.23), and for poultry 1.04 (95 % CI 0.99-1.33); per 50 g of processed meat, the pooled RR is 1.32 (95 % CI 1.19-1.48). Hence, th...

Varied cereal plants including, mushrooms, yeast, bacteria and algae are important sources of β-glucans, and many extraction procedures have been used in order to recover these valuable naturally occurring polysaccharides. The rheological... more

Varied cereal plants including, mushrooms, yeast, bacteria and algae are important sources of β-glucans, and many extraction procedures have been used in order to recover these valuable naturally occurring polysaccharides. The rheological and molecular properties of βglucans can be utilized to be incorporated into various foods and to offer properties extremely beneficial to human health. Their functional effects are mainly determined by their molecular and structural characteristics. Consumption of foods fortified and enriched with β-glucans can contribute to the treatment of certain chronic diseases. Reduced cholesterol, cardiovascular and diabetic risk and moderate glycemic response of foods have been recorded with the consumption of these biologically active compounds. In addition, β-glucans are characterized by anti-cancer, antioxidant, anti-inflammatory and antiviral activities. As β-glucans interact with the foods in which they are incorporated, this review aims to discuss recent applications with quality and nutritional results of β-glucans incorporation with foods such as beverages, dairy, bakery, meat and pasta products, as well as their addition in animal feeds and their uses in other fields such as medicine.

Little is known of copper content of Brazilian food. In this paper, copper contents of several typical Brazilian foods were determined. The samples were bought in retail stores in cities of the southeast region of Brazil. Atomic... more

Little is known of copper content of Brazilian food. In this paper, copper contents of several typical Brazilian foods were determined. The samples were bought in retail stores in cities of the southeast region of Brazil. Atomic absorption spectrophotometry with wet oxidation of the organic material was employed. The highest copper content was found in beef liver (6.06 mg/100 g of fresh product). Lowest copper content was found in milk and in fish fillet, with values below 0.01 mg/100 g of fresh product. Crude beans, NescauTM and whole wheat had copper contents from 0.44 to 1.04 mg/100 g of fresh food. Other foods, such as fruits, vegetables, grain products, baked products, roots and meat products had copper contents varying from 0.02 to 0.41 mg/100 g.

Puccinia horiana is the causal agent of chrysanthemum white rust or Japanese rust. This microcyclic autoecious rust has a quarantine status and can cause major damage in the commercial production of Chrysanthemum x morifolium. Given the... more

Puccinia horiana is the causal agent of chrysanthemum white rust or Japanese rust. This microcyclic autoecious rust has a quarantine status and can cause major damage in the commercial production of Chrysanthemum x morifolium. Given the international and often trans-continental production of planting material and cut flowers of chrysanthemum and the decreasing availability of registered fungicides in specific regions, breeding for resistance against P. horiana will gain importance and will need to involve the appropriate resistance genes for the pathotypes that may be present. As pathotypes have not been well characterized in this system, the main objective was to build an international collection of isolates and screen these on a large collection of cultivars to identify different pathotypes. Using a robust and high throughput bioassay, we tested 36 selected cultivars with 22 individual single-pustule isolates of P. horiana. The isolates originated from three different continents over 4 different collection years and included some isolates from cultivars previously reported as resistant. In most cases the bioassays resulted in a clear scoring of interaction phenotypes as susceptible or resistant, while in several cases consistent intermediate phenotypes were found, often on specific cultivars. Twenty-four of the cultivars gave a differential interaction phenotype profile. All isolates produced a unique profile, infecting a minimum of 4 and a maximum of 19 differential cultivars. Based on the Person analysis of these profiles, this pathosystem contains at least seven resistance genes (and seven avirulence genes), demonstrating the highly complex race structure in this pathosystem.