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At least 19 recordsLinked to original sources
PubMed1978

[Salmonella in minced meat from ten meat inspection services in the Netherlands (author's transl)].

Throughout a period of thirteen months, samples of minced meat from ten different meat inspection services in the Netherlands were examined weekly for the presence of Salmonella. One hundred samples of 150 g. of each meat inspection service were studied by six different methods. Marked differences in contamination of minced meat with Salmonella were observed between the various localities. These were differences in the proportion of contaminated samples from each meat inspection service (lowest 10%, highest 39%) on the one hand and differences in the number of contaminated sub-samples of each sample of minced meat (smallest 18, largest 139) on the other. Moreover, the season obviously was a factor in contamination of minced meat with Salmonella, the contamination rate increasing with the outside temperature. As a rule, contamination by Salmonella was less common in minced beef than it was in minced beef and pork mixed. Contamination of minced meat with Salmonella usually was less common in minced meat from butchers' shops in which slaughtering was done by the butcher himself than it was in minced meat from slaughterhouses. The organisms most frequently isolated in the present study were S. typhi murium phage type II 505, S. panama and S. brandenburg. Of the methods of isolation used, those with pre enrichment and direct enrichment in TBB at 43 degrees C were found to produce the most satisfactory results.

Abattoirs↗
PubMed1979

An evaluation of the phytate, zinc, copper, iron and manganese contents of, and zn availability from, soya-based textured-vegetable-protein meat-substitutes or meat-extenders.

1. A study has been made of the zinc, copper, iron, manganese, protein (nitrogen X 6.25) and phytic acid contents of nineteen soya-bean-based textured-vegetable-protein (TVP) meat-extenders and meat-substitutes and of three "ready-prepared" canned meals containing TVP. 2. Phytate analysis was performed using a newly-developed method based on Holt's (1955) procedure. This method enabled the phytate content of milligram quantities of TVP to be estimated, with an SD for six replicates of 3%. 3. The Fe, Cu and Mn contents (mg/kg) of the meat extenders or meat-substitutes varied, with values of 59.4-144, 14.1-19.7 and 19.5-29.1 respectively. The protein content of these products was approximately 500 g/kg. 4. The phytate content of the meat-extenders and meat-substitutes ranged from 11.0 to 20.2 g/kg and the Zn content from 35.0 to 49.4 mg Zn/kg. The calculated molar ratio, phytate: Zn varied from 25 to 42. 5. The trace element, phytate and protein contents of the "ready-prepared" canned meals were 30-50% lower than the meat-extenders and meat-substitutes. 6. Cooking the "ready-prepared" meals as specified by the manufacturers was without effect on the trace element or phytate content. 7. When TVP was fed to rats as the only protein source, they had significantly lower growth rates and plasma Zn concentrations than rats given an egg-albumen-based diet of similar Zn content (14.5 mg Zn/kg). Supplementation of the TVP diet with Zn (100 mg Zn/kg) significantly increased growth rate and plasma Zn concentration whereas Zn supplementation of the albumen diet was without effect. 8. The possible implications of consumption of TVP products in relation to Zn status of the human population is discussed.

Animals↗
PubMed2025

Impact of L-citrulline on meat production and quality: A study on its effects on meat attributes and nutritional composition.

BACKGROUND: Amino acids are fundamental in sustaining physiological homeostasis during stress conditions. l-citrulline (l-Cit), a non-essential amino acid (NEAA) and metabolic precursor of arginine, has been reported to exert beneficial effects on the health and performance of broiler chickens. OBJECTIVE: This study aimed to investigate the effects of dietary supplementation with varying inclusion levels of l-Cit on growth performance, meat quality, plasma biochemical indices, and thermoregulatory responses in broiler chickens. METHODS: A total of 120 one-day-old chickens of the Lohman meat (Indian River) strain were randomly allocated to four dietary treatments, and each treatment included 30 birds in 3 replicates each. A 7-day feeding trial was conducted, beginning at 21 days of age. The control group (T0) was fed only a basal diet, while l-Cit was administered through the drinking water at concentrations of 0.5 % (T1), 0.75 % (T2), and 1.0 % (T3) to the respective treatment groups, in addition to the basal diet. RESULTS: Dietary inclusion of l-Cit significantly affected broiler performance and physiology. The T2 group demonstrated the highest body weight gain and lowest feed conversion ratio (FCR) compared with T0, T1, and T3 (p < 0.05). Organ development was increased in T2, with significant increases in bursa, heart, and liver indices, alongside reduced abdominal fat (p < 0.05). Meat quality improved through reduced drip loss and elevated muscle pH, particularly in T2. Plasma biochemical analysis showed lower cholesterol, triglycerides, and LDL in all l-Cit groups, with optimal in T2 (p < 0.05), while HDL and uric acid remained unaffected. Moreover, rectal temperature decreased significantly across l-Cit groups (p < 0.05). CONCLUSION: Overall, this study suggests that a diet supplemented with 0.75 % l-Cit (T2), which could be a promising amino acid without affecting meat quality or consumer preferences, may improve growth performance, meat quality, the lipid profile (blood plasma), and thermoregulation in broilers.

Animals↗
PubMed1975

[Problems during processing and storage of meat in cans. II. Chemical changes in canned meat with long storage time (author's transl)].

By sensory analysis and according to results of objective chemical investigations meat cans sterilized at 120 degrees C for long storage times were at best evaluated, if they were processed after the 4th and 7th day after slaughter. At first the 4th day; after 2 days the 7th day were preferred. 2. For comparison meat cans with long storage time of 5 and 9 years were analyzed in the same manner. In taste these were empty, strawy, and partly bitter. Frozen meat which was processed according to old procedures (long stored without any shock freezing), was regarded, extremely unagrellable. The attributs were adstringend and soapy. 3. Gelfiltration of diffusates showed a separation in 2 main peaks. The first from fractions 90--130 had a typical aroma of a heated meat, after hydrolysis glucose was detected as main sugar component. The 2th peak from fractions 170--230 tasted more sweet with parfumlike odor, after hydrolysis ribose was detected besides other substances stained by anisidine phthalate. 4. During storage substances of peak 1 were reduced in contrast to peak 2 substances. The latter seemed to be responsible for the aroma and taste at beginning of eating, but no fixation at the tongue could be observed in contrast to the substances of the peak 1. 5. Staining of separated peptides--by electrochromatography--with ninydrin received from the diffusates of the meat cans showed some brown coloured peptides, which disappeared during storage. This was in good correlation with the results of sensory analysis.

Animals↗
PubMed1977

[Use of the plaque method for isolating Aujeszky's disease virus from meat, organs and meat products].

Comparative virologic studies were carried out to isolate the virus of Aujesky's disease from meat, viscera, and raw smoked products by the plaque method as modified by Sullivan and Read as well as by the method with which the presence of the virus is recorded visually by the cytopathic effect observed in the infected cell monolayer. It was found that at the veterinary and sanitary inspection of meat and meat products produced from diseases or survived animals the modified plaque method proved more suitable as against the other method. The former made it possible to determine directly and at low titers the virus of Aujeszky's disease for the needs of research and practical activities associated with rendering the meat harmless as coming from diseased pigs.

Animals↗
PubMedDate not supplied

[Determination of the N-nitrosamine content in meat and meat products].

Samples of meat and meat products for the content therein of carcinogenic N-nitrose-amines were subjected to a fluorometric analysis. In case of positive results the presence of NA was confirmed by cromate-mass-spectrometric and/or mass-spectrometric methods. The mean value for the concentrations of dimethyl-nitrose-amine, diethyl-nitrose-amine and nitrose-piperidine in meat products is within the ranges of 1.5-5.4, 1.0-6.1, 0.9-23.4 gamma/kg, respectively. NA was not found in meat.

Animals↗
PubMed1976

The detection of chicken meat in meat products by means of the anserine/carnosine ratio.

A distinctive difference was found between the ratio of the anserine and carnosine contents (a/c ratio) in beef or pork and of that in chicken/meat. The a/c ratio for beef varies between 0.06-0.2 and for pork between 0.02-0.1 but for chicken meat can reach values as high as 2.2-5.5. The high a/c ratio for chicken meat proved to be sufficient to detect this ingredient at a 5% level in both cooked pork products and 1:1 beef-pork mixtures, this being independent of the heat treatment. The a/c ratio should be considered to be a suitable parameter for the presence of chicken meat in meat products.

Animals↗
PubMed1978

The occurrence and importance of residues in meat and their evaluation within official meat inspection.

Food of animal origin is an important factor in protecting the consumer from health risks emanating from the environment. This is why chemical and drug residues in food animals have been included in the Meat Inspection Act in the Federal Republic of Germany. The following substances are subject to regulation: Drugs; Feed additives; Pesticides; Toxic substances from the environment. While drugs may give rise to resistance of infective agents to them, feed additives may accumulate in the organism and have a toxic effect. Pesticides themselves may not be harmful in the amounts, which accumulate in meat, however, their metabolic products in the human body may be toxic. Radioactive substances and radioactive fall-out as well as cadmium and mercury are dangerous when accumulating in meat. Therefor, fixation of tolerance levels for defined residues has been started to be set according to the new Foods Act, including their toxicological evaluation. Condemnation of organs of slaughter animals in which these chemicals accumulate is obligatory.

Animal Feed↗
PubMed1975

Specific serological identification of ostrich meat and meat products.

Using aqueous urea solution extracts of heated ostrich muscle as antigen for the production of precipitating rabbit antiostrich sera, it was possible to specifically identify raw, heated (70-95 degrees C) and air dried-salted ostrich meat by means of gel immunodiffusion tests. The sera did not react with chicken, turkey or horse meat or with beef in any form. The soluble proteins extracted from ostrich meat heated to temperatures of 70 degrees C for 30 minutes appear to constitute at least two closely related antigenic determinants of which only one is thermostable at temperatures above 70 degrees C).

Animals↗
PubMed1977

Nitration of benzene as method for determining nitrites and nitrates in meat and meat products.

Nitrites and nitrates in meat and meat products are determined by nitration of benzene in the presence of sulfuric acid. Nitrites are converted to nitrates by permanganate oxidation prior to nitration. The heat of dilution originating from the sulfuric acid is sufficient to complete the reaction. The final product, nitrobenzene, is determined by gas-liquid chromatography and electron capture detection. Peak height quantitation is both accurate and reproducible. Interferences from impurities are rarely encountered, and may be differentiated easily. The method also has potential application to samples other than meat.

Benzene↗
PubMed1976

Volatile sulfur compounds contributing to meat flavour. Part. I. Components identified in boiled meat.

Volatile sulfur compounds from 3 samples of boiled meat (Longissimus dorsi and shoulder meat) have been isolated, separated from the whole flavour complex by mercuric chloride precipitation, regenerated, and examined by gas chromatography. Identification has been carried through by determining Kovats-indices on 4 gas chromatographic columns of different polarity. 29 sulfur compounds have been identified with high certainty, 10 tentitatively. Among 17 thiols, 8 sulfides, 7 disulfides and trisulfides, and 7 heterocyclic compounds only 11 substances have been described previously in literature. The number of mercaptans especially exceeds hitherto knowledge.

Hot Temperature↗
PubMed1975

[Effect of the diluent on the aerobic bacterial count in raw minced meat and similar meats (author's transl)].

A report on the changes in the aerobic bacterial count in commercial minced meat, which appear when samples, decimally diluted with 0.85 per cent sodium chloride or with 0.85 per cent sodium chloride plus peptone (peptone physiological saline solution, p.ph.s.s.) are stored at room temperature for some time. When the higher dilutions (10(5) to 10(7) inclusive) were stored for periods of thirty minutes and more, significantly higher counts were recorded on using p.ph.s.s. and significantly lower counts were observed on using sodium chloride. Significantly higher counts were produced, however, when the two diluents were used following storage of the lowest dilution (10(1)) for a similar period. The dilutions have to be mixed again after each period of storage. The presence of "sublethally injured" bacteria in commercial minced meat is discussed. These bacteria may recover when a diluent having a sufficiently protective effect is used. Substances from the natural substrate are probably still active at the lowest dilution. A number of the injured bacteria which fail to multiply when the pour-plate method is used, will probably be able to produce colonies when the streak-plate method is adopted as more oxygen will be present in this case. Even when a rapid procedure is used in examining the samples (mixed agar method), the average number of colonies produced on using sodium chloride will be significantly smaller than that produced when p.ph.s.s. is used.

Aerobiosis↗
PubMed1977

Collaborative study of modified AOAC method of analysis for nitrite in meat and meat products.

A modified version of the AOAC method of analysis for nitrite in meat and meat products was tested collaboratively by 23 laboratories. Results were compared with those obtained by the official AOAC method. Recommended modifications include: (a) substitution of N-(1-naphthyl) ethylenediamine and sulfanilamide for Griess reagent, (b) separate addition and 1:10 dilution of the above reagents, (c) 20 min color development and absorbance read at 540 nm, (d) substitutionstitution of NaNO2 for AgNO2 and NaCL, (e) omission of mercuric chloride, (f) screening of filter paper for nitrite contamination, (g) more precise dilution of sample aliquot, and (h) standard curve linear up to 10 microng N/50 ml. Results were statistically treated by Youden's technique for comparing 2 methods, using a matched pair sample scheme. The random error for the modified method was significantly lower than the random error for the official method. A t-test showed no difference in bias between the 2 methods.

Colorimetry↗
PubMed1976

[Meat quality of broiler rabbits. 2. Chemical composition of meat of valuable cut-up parts of New Zealand white rabbits and hybrids of different body weight].

Studies were carried out on the chemical composition of the meat of valuable cut-up parts in 88 broiler rabbits (51 New Zealand White, 37 hybrids). Muscles of legs and backs differed in nutrient content. The fat content of legs was higher than that of M.long.dorsi, and directly related to increasing carcass weights. As to the varieties mostly insignificant effects on chemical constituents were measured. There were but a few correlations between the analysed qualitative properties.

Animals↗
PubMed1975

Samonellosis and meat hygiene: red meat.

The association between salmonellosis in man and the infection in food animals has been clearly established. There is, moreover, little doubt that abattoir by-products, effluent and solid waste may allow the recycling of infection in animals. The potential hazard posed by salmonellosis to human and animal health will be reduced only by a greater control over the slaughter of infected farm livestock, improved isolation and casualty slaughter accommodation, a stricter control of slaughterhouse hygiene and the provision and full utilisation of adequate laboratory facilities for the bacteriological examination of meat and the abattoir environment.

Abattoirs↗