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At least 325 records · Page 18Linked to original sources
PubMed1975

[Decolorization of spirulines].

Spirulinae algae are available as a high protein content food (60 p. 100 at least) but as a very colored one. Colored matters of Spirulinae may be subdivided in three classes: Chlorophyll-a complexes carotenoïds and xanthophylls-phycocyanin and phycoerythrin. Obtaining a "decolored Spirulinae meal" has been studied first at laboratory level, then at microindustrial level (20 kg). Dry Spirulinae decoloration with ethanol and acetone lead to a pale-yellow Spirulinae meal with 80 p. 100 efficiency; it is fine practically odorless and including 84.2 p. 100 proteins. Essential amino-acids pattern and lysin-availability are near to first values. Residual solvent contents are 40 ppm for acetone, and 60 ppm for ethanol. The assays of incorporation into european taste food or mexican taste food has conducted to a usual good acceptance. The new productean allow the protein enrichment of a great variety of human food, without color nor hygeinic and nutritional inconvenience.

Amino Acids, Essential↗
PubMed1976

[The quality of meat and lard of pigs fed waste fat derived from perchlorethylene extraction].

Throughout the fattening period, six pigs of the Landrace breed were fed waste fat from perchlorethylene extraction added to the feed ration at a 5-per-cent rate. The waste fat from the rendering plant contained 0.45% residual perchlorethylene. Two groups, each containing six animals of the same breed, one group being fed a ration without any fat supplement and the other being fed a ration containing 5% of its volume as rendering-plant fat obtained by pressing, were examined at the same time during the trial. The basic composition of meat was not affected by the feeding of waste fat from rendering plants. The lard of pigs fed a supplement of rendering-plant fat with perchlorethylene oxidated somewhat more quickly during storage than the lard of control pigs. The sensory quality of meat stock, boiled and roast meat, lard, and scraps was not affected by the feeding of rendering-plant fat; the taste and flavour of the products were normal. No residues of perchlorethylene were detected either organoleptically or instrumentally in the meat and lard of pigs.

Animal Feed↗
PubMed1977

Semiautomated fluorometric analysis of riboflavin in nutrient premixes containing reduced iron.

A simple, rapid, and reproducible semiautomated method is described for routine analysis of riboflavin in premixes containing high levels of reduced iron. Reduced iron is separated from premixes by a magnet before digestion with sulfuric acid solution. The presence of ferrous sulfate, ferric pyrophosphate, and sodium ferric pyrophosphate in premixes did not affect the analytical results for riboflavin. Pretreating sample extracts with potassium permanganate and hydrogen peroxide gave variable results for riboflavin. Possible causes and mechanisms of iron interferences in fluorometric riboflavin analysis are briefly discussed. The procedure developed is capable of analyzing 40 samples/hr.

Autoanalysis↗
PubMed1977

[The veterinarian acting in behalf of poultry production and public health (author's transl)].

It is anticipated that the consumption of meat will eventually show a marked decrease for reasons of scarcity, economic and ethics. This will be made possible by developments in protein technology, For the time being, poultry production can still be expected to expand, particularly in developing countries. Veterinary supervision of the production and processing of poultry is of importance for two reasons: (1) control of quality for the consumers; (2) control of diseases of poultry for the producers. A number of zoonoses in poultry are briefly reviewed. As a rule, they do not constitute a serious hazard to man but they also cannot be posibility ruled out by inspection. Veterinary inspection of poultry has a more general hygienic significance. A number of European regulations are discussed. More effective antemortem inspection, truly equal application of regulations in all EEC countries and adequate education of consumers regarding hygienic handling of poultry products in the household are advocated.

Animals↗
PubMed1977

Gas chromatographic determination of residual methylene chloride and trichloroethylene in decaffeinated instant and ground coffee with electrolytic conductivity and electron capture detection.

A method is described for the quantitative determination of residual methylene chloride (MC) and trichloroethylene (TCE) in decaffeinated instant and ground roasted coffees. The residual solvents were isolated by a closed system vacuum distillation technique with toluene as a carrier solvent, chromatographed on Chromosorb 102, detected by both electron capture and electrolytic conductivity detectors, and quantitated by comparison with an internal standard. Average recoveries of MC from instant and ground coffees spiked at 1, 10, and 25 ppm were 100.0 (88-113), 93.2 (92-95), and 97.7% (94-102%); and for TCE, 97.2 (92-101), 96.2 (95-99), and 96.5% (92-100%), respectively. The results from both detectors are compared. At lower attenuations, levels less than 1 ppm can be readily measured. The procedure developed was applied to domestic and imported coffee samples.

Chromatography, Gas↗
PubMed1977

The effect of sample size and culture method on the recovery of salmonella spp. from naturally contaminated carcase meal.

The results of parallel examination by two methods of 223 consignment samples of carcase meal were compared. Selective pre-enrichment of 5 g of sample prior to plating on to a solid media disclosed that 2,7% of consignments were contaminated with Salmonella. Non-selective pre-enrichment of 100 g followed by selective enrichment prior to plating food 21,5% of the consignment to contain Salmonella.

Animal Feed↗
PubMed1977

[Sources of microbial contamination in the production of veal].

Investigated was the microflora of various objects contributing to the contamination of veal during the process of its production. It was found that the main sources of primary contamination of the carcass surface with microorganisms are the hair coat, residual mud on the hoofs, intestinal contents of the calves for slaughter, the slaughter premise itself (walls, floor, air), tools used in slaughter (knives, axes for cutting open), clothing for work as well as the hands of the workers. The microbial contamination of the objects studied during work proved strong, in some cases the log value of the total count of organisms for some of them reaching up to 8.90, of the psychrophiles--up to 7.91, of the coliform bacteria--up to 7.04, of the moulds and yeasts--up to 6.08. Disinfection with 1 per cent water solution of Vosfasteril lowered the contamination of the objects studied by more than 99 per cent. The detergent used produced a high bactericidal effect and could successfully be employed at the meat producing enterprises throughout the country.

Animals↗
PubMed1977

[Hygienic studies of the manufacture of pasteurized and sterilized canned meat products].

Studied was microbiologically the hygiene condition of premises, equipment, glassware and containers, instruments and tools, raw meat, the hands of workers and work clothing, canned products prior to sterilization, and air along all technologic lines for the production of pasteurized and sterilized canned meat: In case of underestimating the measures of industrial hygiene. In case of permanent and severe control on the measures of industrial hygiene. Determined were the total counts of bacteria--of coliforms, Salmonellae, anaerobes and staphylococci. Results made it clear that the observation of hygiene along all technologic lines of production is an immediate task. Strictly observed hygiene in meat production has given very good results up to 90-100 per cent of the washings prove sterile. Experiments have pointed to the necessity of observing the measures of industrial hygiene that guarantee the high quality of canned meat.

Air Microbiology↗