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At least 19 recordsLinked to original sources
PubMed2006

Genetic correlations among fatty acid compositions in different sites of fat tissues, meat production, and meat quality traits in Duroc pigs.

This study estimated genetic parameters for fatty acids of different sites of fat tissue, meat production, and meat quality traits of Duroc pigs selected during 7 generations for ADG, LM area, backfat thickness (BF), and intramuscular fat (IMF). For this study, 394 barrows and 153 gilts were slaughtered at 105 kg of BW. High heritabilities for C18:0 of outer and inner subcutaneous fat tissue were estimated, respectively, as 0.54 and 0.51; those of intermuscular and intramuscular fat were 0.40 and 0.51, respectively. Genetic and phenotypic correlations of ADG and BF with saturated fatty acids of outer and inner subcutaneous fat were positive, but those with C16:1 and C18:2 were negative, and those with C18:1 were nearly zero. Genetic and phenotypic correlations between LM area and respective fatty acids showed opposite results. Respective genetic and phenotypic correlations of melting points with C18:0 and C18:1 were positive and high, and negative and high, respectively. Genetic correlations between cooking loss and SFA (C14:0, C16:0, and C18:0) of IMF were positive and moderate: 0.56, 0.47, and 0.47, respectively. On the other hand, monosaturated fatty acid of C18:1 was highly and negatively correlated with cooking loss (-0.61). Moreover, high genetic correlation between meat color (pork color standard and lightness) and fatty acid compositions of IMF suggest that the SFA (C14:0, C16:0, and C18:0) were correlated genetically with meat lightness and that unsaturated fatty acid compositions (C18:1 and C18:2) were correlated with meat darkness. Results of this study suggest that the fatty acid composition of adipose tissue is correlated genetically with meat production and meat quality traits.

Adipose Tissue↗
PubMed2000

Red meat production and meat losses in Burkina Faso (1987-1997).

Based on monthly recorded data collected from 1987 to1997 in all official slaughter houses across the country, this study analyzes the trends of ruminant meat production and importance of meat condemnations by veterinary inspection in Burkina Faso. The average beef production per year is estimated at 6.717.5 + or - 2.969.1 tons, nd for small ruminant meat it is 8,715.5 + or - 4,161.3 tons. During the ten-year period (1987-1997) it appears that a large drop in production (up to 18%) occurred in 1994-1995 consistent with monetary devaluation. The average amount of red meat theoretiacally available for each inhabitant is estimated at 2.14 + or - 0.27 kg per year. Approximately 10 to 16 tons of diseased red meat is condemned every year by veterinary inspection. This is very important for a country where malnutrition and undernutrition is quasi endemic.

Abattoirs↗
PubMedDate not supplied

Chemical analysis of meat products.

Meat, particularly muscle tissue, is basically a 3-component system of protein, moisture, and fat. Although this seems a simple analytical system in which to monitor product composition for regulatory compliance, the simplicity quickly erodes when meat is formulated into the broad variety of products commercially available today. Alternative protein sources, as well as preservatives, binders, extenders, emulsifiers, spices, and other flavoring ingredients, add to the analytes of concern and highlight the need for analytical methods suitable to support inspection and labeling requirements to ensure product compliance. Some key issues are noted which involve protein quality analysis, rapid compositional analysis, isolated soy protein analysis, and minced fish in meat products.

Amino Acids↗
PubMed1997

Use of rRNA gene restriction patterns to evaluate lactic acid bacterium contamination of vacuum-packaged sliced cooked whole-meat product in a meat processing plant.

Molecular typing was applied to an in-plant lactic acid bacterium (LAB) contamination analysis of a vacuum-packaged sliced cooked whole-meat product. A total of 982 LAB isolates from the raw mass, product, and the environment at different production stages were screened by restriction endonuclease (EcoRI and HindIII) analysis. rRNA gene restriction patterns were further determined for different strains obtained from each source. These patterns were used for recognizing the spoilage-causing LAB strains from the product on the sell-by day and tracing the sources and sites of spoilage LAB contamination during the manufacture. LAB typing resulted in 71 different ribotypes, of which 27 were associated with contamination routes. Raw material was distinguished as the source of the major spoilage strains. Contamination of the product surfaces after cooking was shown to be airborne. The removal of the product from the cooking forms was localized as a major site of airborne LAB contamination. Food handlers and some surfaces in contact with the product during the manufacture were also contaminated with the spoilage strains. Some LAB strains were also able to resist cooking in the core of the product bar. These strains may have an effect on the product shelf life by contaminating the slicing machine. The air in the slicing department and adjacent cold room contained very few LAB. Surface-mediated contamination was detected during the slicing and packaging stages. Food handlers also carried strains later found in the packaged product. Molecular typing provided useful information revealing the LAB contamination sources and sites of this product. The production line will be reorganized in accordance with these results to reduce spoilage LAB contamination.

Bacteria↗
PubMed2005

Easy determination of the addition of soybean proteins to heat-processed meat products prepared with turkey meat or pork-turkey meat blends that could also contain milk proteins.

The addition of non-meat proteins to processed meat products is limited by regulations. Therefore, this work has investigated the determination of added soybean proteins in commercial heat-processed meat products prepared with turkey meat or pork-turkey meat blends that could also contain milk proteins. The method consisted of extracting proteins from the meat products in a Tris-HCl buffer (pH 8) and analysing the extract by high-performance liquid chromatography with a linear gradient water-acetonitrile containing 0.05% (v/v) TFA. This method enabled the detection and quantitation of up to 0.08 and 0.28% (w/w), respectively, of soybean proteins (related to 6 g initial product) in these products. Satisfactory precision and recovery data were established. Accuracy was evaluated by a comparison of soybean protein contents determined by the proposed method and the existing AOAC official method based on an enzyme-linked immunosorbent assay (ELISA) from which no statistically significant differences were observed.

Animals↗
PubMed2000

Shelf life of modified atmosphere packed cooked meat products: addition of Na-lactate as a fourth shelf life determinative factor in a model and product validation.

Cooked meat products are often post-contaminated because of a packaging and/or slicing step after the pasteurisation process. The shelf life is therefore limited and can be extended by adding Na-lactate. A previously developed model for the spoilage of gas packed cooked meat products, including temperature, water activity and dissolved CO2 as independent variables, was extended with a fourth factor: the Na-lactate concentration in the aqueous phase of the meat product. Models were developed for the maximum specific growth rate mu(max) and the lag phase lambda of the specific spoilage organism Lactobacillus sake subsp. carnosum. Quadratic response surface equations were compared with extended Ratkowsky models. In general, response surface equations fitted the experimental data best but in the case of mu(max) the response surface model predicted illogical growth behaviour at low water activities and high Na-lactate concentrations. A extensive product validation of the mathematical models was performed by means of inoculated as well as naturally contaminated industrially prepared cooked meat products. The deviations of the experimentally determined versus predicted growth parameters in inoculated cooked meat products were in general small. Both types of models were also able to predict the shelf life of naturally contaminated cooked meat products, except for pâté where an under-estimation of the shelf life was predicted by the response surface equations. The validation studies revealed higher accuracy of the extended Ratkowsky models in comparison to the response surface equations. A significant shelf life extending effect of Na-lactate was predicted, which was more pronounced at low refrigerated temperatures. A synergistic effect has also been noticed between Na-lactate and carbon dioxide which, at least partly, could be explained by the pH-decreasing effect of CO2.

Animals↗
PubMed2001

Effect of nitrite and propolis preservative on volatile basic nitrogen changes in meat products.

Pig meat was treated with 0.3% ethanol extracted propolis (EEP), 0.3% water extracted propolis (WEP), 0.4% dried residue of ethanol extracted propolis (DREEP) and 0.2% potassium sorbate (PS). The samples were stored for 8 weeks at 4, 10 and 20 degrees C, respectively. Volatile basic nitrogen (VBN) tests were carried out to measure the influence of temperature after 0, 2, 4 and 8 weeks. The VBN value in 0.3% EEP pork sausages was the lowest for all treatments after 8 weeks of storage at 4 degrees C. The 0.3% EEP treatment was superior to the 0.2% PS treatment. This was due to the lower VBN of the former than that of the latter. Hence, EEP, WEP and DREEP can serve as good chemical preservatives of pork meat products and can contribute to promote human health because they are naturally produced.

Amino Acids↗
PubMed1996

Control of the dehydration process in production of intermediate-moisture meat products: a review.

IM meat products are produced by lowering the aw to 0.90 to 0.60. Such products are stable at ambient temperature and humidity and are produced in nearly every country in the world, especially in developing areas where refrigeration is limited or unavailable. Traditionally IM meats use low cost sources of energy for drying, such as sun drying, addition of salt, or fermentation. Products produced by different processes are of interest since they do not require refrigeration during distribution and storage. Many different IM meat products can be produced by utilizing modern processing equipment and methods. Production can be achieved in a relatively short period of time and their advantages during marketing and distribution can be utilized. Nevertheless, a better understanding of the principles involved in heat transfer and efficiency of production are still needed to increase efficiency of processing. A basic understanding of the influence of water vapor pressure and sorption phenomena on water activity can materially improve the efficiency of drying of IM meats. Predrying treatments, such as fermentation and humidity control, can also be taken advantage of during the dehydration process. Such information can lead to process optimization and reduction of energy costs during production of IM meats. The development of sound science-based methods to assure the production of high-quality and nutritious IM meats is needed. Finally, such products also must be free of pathogenic microorganisms to assure their success in production and marketing.

Absorption↗
PubMed1986

[Hygiene of meat production and processing].

Meat becomes unavoidably contaminated already at slaughtering. During storage and processing this contamination is increasing in a considerable degree. Cooling immediately and continuously enables a psychrotrophic saprophytic microflora to propagate. This will provoke characteristic spoilage after a longer period of storage or at interruption of the cooling chain. A limitation of total counts from the early beginning of meat processing increases stability of meat considerably. Potential pathogenic or toxinogenic microorganisms may occur, too. Their origin has to be seen at the living animals and at the meat handlers. These microorganisms may not be allowed a competitive growth within a comprehensive psychrotrophic microflora normally. On the other hand they may get hygienic importance as resistant parts to processing steps or as recontaminants after elimination of accompanying microflora. A good manufacturing practice must be directed by limiting growth criteria for microflora components. These are lower limits of growth temperature, water activity, pH-value or anaerobic condition after packing. A good manufacturing practice may be achieved considering the HACCP-concept: Meat and meat products must be defined as risk carriers according to animal and product specialties. The numerous microflora habitats have to be known very well. Generally the risk factors and especially the critical control points in each production area have to be explained. An effective control during process stages and/or of the final products must be applied. The determination of the total count or of the count of Enterobacteriaceae as indicator organisms may be suitable at the microbiological process control. Index microorganisms may be used at special final products. The practice of processing meat and meat products may be optimized considerably. The most important aspects concerning the questions mentioned before are listed in this paper.

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↗
PubMed1991

[Formation of IQ-compounds in meat and meat products].

During meat processing mutagenic imidazoquinolines and imidazoquinoxalines ("IQ-compounds") may be formed by Maillard reaction of reducing sugars, amino acids, and creatine/creatinine. IQ-compounds isolated from low-moisture model systems and meat extract by liquid-liquid-distribution were fractionated on a cation exchanger and separated on an RP phase. After acetylation the separated compounds were identified by gas chromatography/mass spectrometry based on their characteristic mass fragment ions. During heating the model systems at 100 degrees C the formation of IQ-compounds begins and greatly increases by further raising the temperature. In different amounts IQ-compounds could also be detected in commercially available meat extracts.

Amino Acids↗
PubMed1999

Incidence of Listeria monocytogenes in different types of meat products on the Belgian retail market.

A survey was undertaken to determine the incidence and numbers of L. monocytogenes in a variety of meat products (cooked meat products, raw cured meat products (dried or not), mayonnaise based salads and prepared meals). As expected, raw cured meat products were significantly higher contaminated with L. monocytogenes than cooked meat products, 13.71% (113/824) and 4.90% (167/3405), respectively. Also a larger proportion of raw cured meat product samples contained a high initial level of the pathogen ( > 10 cfu/g). Higher incidence rates were obtained for whole cooked meat products (e.g. cooked ham, bacon) after slicing than before slicing, 6.65 and 1.56%, respectively, indicating cross-contamination. Due to multiple handling and processing steps, the incidence rate of the pathogen was higher for cooked minced meat products than for whole cooked meat products, 6.14 and 3.96%, respectively. No significant differences were obtained in the incidence of L. monocytogenes in whole cured meat products (e.g., raw ham) and minced cured meat products (e.g., dry fermented sausage), 14.92 and 11.69%, respectively. Lower incidence rates of L. monocytogenes were obtained for raw, cured meat products using beef or horse meat, 4.65 and 5.88%, respectively, A high incidence rate of L. monocytogenes was noted for the mayonnaise based salads (21.28% (186/874)) as well as for prepared meals (11.70% (92/786)), the latter especially due to contamination of vegetarian meals.

Animals↗