Theory and practice of meat processing (E-Journal) / Теория и практика переработки мяса
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Detection of soybean by real-time PCR in the samples subjected to deep technological processing
Get PDFDuring deep technological processing, DNA of food product components (specifically, in canned foods) is subjected to strong degradation, which makes the PCR-based food components identification more difficult. In this work, a primer-probe system is proposed, which was selected for the multi-copy region of long terminal repeat (LTR) of soybean (Glycine max). We confirmed its high sensitivity and specificity for soybean detection by real-time PCR. Using the selected system, we successfully analyzed the samples of meat-and-plant canned foods and other food products subjected to deep technological processing — tofu, preserved tofu, soy sauces, confectionary products containing soy lecithin. To compare with these samples, real-time PCR was carried out using the primer-probe system selected for the single-copy le1 gene. In terms of sensitivity, the use of the primer-probe system specific to the single-copy region was significantly inferior to the primer-probe system specific to the LTR region. The difference in the rate of degradation of these genomic DNA regions of Glycine max was found
THE INFLUENCE OF IONIZING RADIATION ON THE THERMOPHYSICAL PROPERTIES OF MEAT FROM THE BROILER CHICKENS WITH DIFFERENT STRESS RESISTANCE
Get PDFThe studies on the influence of radiation treatment of carcasses from the stress-resistant and stress-sensitive broiler chickens on the thermophysical properties of raw meat are presented. An increase in thermal diffusivity of meat from the stress-resistant poultry by 24.7 % and 54.7 % after radiation treatment of carcasses with ionizing radiation doses of 9 kGy and 12 kGy, respectively, was established. In meat from the stress-sensitive poultry, this figure increased by 33.3 % and 35.8 % compared to the untreated carcasses.It is shown that radiation treatment of carcasses by applied doses increased the thermal conductivity coefficient of meat from the stressresistant poultry by 5.3% and 7.0 %; in meat from the stress-sensitive poultry, this figure increased by 2.0 and 6.2 times compared to meat from the carcasses not exposed to radiation. At the same time, the value of the heat capacity coefficient was reduced. The irradiated poultry meat samples accumulate energy of ionizing radiation more intensively, which allows the intensification of the thermal processes occurring at various stages of meat product production. Treatment of meat from the stress-resistant poultry with ionizing radiation can reduce the amount of meat with non-traditional autolysis due to changes in its functionaltechnological properties. The results of the research should be taken into account in technological processes in the production of meat products with non-traditional autolysis.The studies on the influence of radiation treatment of carcasses from the stress-resistant and stress-sensitive broiler chickens on the thermophysical properties of raw meat are presented. An increase in thermal diffusivity of meat from the stress-resistant poultry by 24.7 % and 54.7 % after radiation treatment of carcasses with ionizing radiation doses of 9 kGy and 12 kGy, respectively, was established. In meat from the stress-sensitive poultry, this figure increased by 33.3 % and 35.8 % compared to the untreated carcasses.It is shown that radiation treatment of carcasses by applied doses increased the thermal conductivity coefficient of meat from the stressresistant poultry by 5.3% and 7.0 %; in meat from the stress-sensitive poultry, this figure increased by 2.0 and 6.2 times compared to meat from the carcasses not exposed to radiation. At the same time, the value of the heat capacity coefficient was reduced. The irradiated poultry meat samples accumulate energy of ionizing radiation more intensively, which allows the intensification of the thermal processes occurring at various stages of meat product production. Treatment of meat from the stress-resistant poultry with ionizing radiation can reduce the amount of meat with non-traditional autolysis due to changes in its functionaltechnological properties. The results of the research should be taken into account in technological processes in the production of meat products with non-traditional autolysis
SUBSTANTIATION OF THE METHOD OF MEAT SAMPLE PREPARATION FOR INSTRUMENTAL DETERMINATION OF CONSISTENCY
Get PDFIn recent years, there has been a transformation in the choice and lifestyle of Russian citizens. An increasing part of the population makes a more reasonable choice, taking into account all aspects, including the most important for meat products — these are organoleptic characteristics, in particular the consistency of the product. Consumers prefer products with the delicate, soft texture, expect good «biteness» and «cheweness». Therefore, preference is given to tender, juicy meat with a low content of connective tissue. The most commonly used method for testing meat consistency in laboratories around the world is a method that uses strength testing machines with a Warner-Bratzler blade (WB blade). In this work, the Shimadzu AGS-1kN universal testing machine (Japan) was chosen for research. Samples obtained from l. dorsi of pork and beef were selected as meat raw materials. To determine the optimal and reproducible method of sample preparation, some of them were subjected to heat treatment before analysis. In the study of samples without heat treatment, deviations from the average were more than 11%. After meat was cooked, a decrease in the relative standard deviation of the maximum shear stress from the average was achieved: from 11% in raw meat to 5% in a pork sample and 5.3% in a beef sample. The heat treatment of pre-cut samples led to a change in their geometric shape, which created additional difficulties for obtaining correct results, and also negatively affected the increase in the relative deviation to 15.5% for beef.In recent years, there has been a transformation in the choice and lifestyle of Russian citizens. An increasing part of the population makes a more reasonable choice, taking into account all aspects, including the most important for meat products — these are organoleptic characteristics, in particular the consistency of the product. Consumers prefer products with the delicate, soft texture, expect good «biteness» and «cheweness». Therefore, preference is given to tender, juicy meat with a low content of connective tissue. The most commonly used method for testing meat consistency in laboratories around the world is a method that uses strength testing machines with a Warner-Bratzler blade (WB blade). In this work, the Shimadzu AGS-1kN universal testing machine (Japan) was chosen for research. Samples obtained from l. dorsi of pork and beef were selected as meat raw materials. To determine the optimal and reproducible method of sample preparation, some of them were subjected to heat treatment before analysis. In the study of samples without heat treatment, deviations from the average were more than 11%. After meat was cooked, a decrease in the relative standard deviation of the maximum shear stress from the average was achieved: from 11% in raw meat to 5% in a pork sample and 5.3% in a beef sample. The heat treatment of pre-cut samples led to a change in their geometric shape, which created additional difficulties for obtaining correct results, and also negatively affected the increase in the relative deviation to 15.5% for beef
THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY
Get PDFIn the temperature range from 45 °C to 90 °C the process of thermal denaturation of a whole complex of muscle proteins in meat takes place. An effective mode to register the thermal denaturation process is the method of differential scanning calorimetry (DSC). As a result of studies the differences during the process of thermal denaturation of muscle proteins of pork, beef, chicken and turkey were defined by the appearance of endothermic peaks in DSC thermograms. The main variances are associated with the process of denaturation of myosin and sacroplasmic proteins and indicate indirectly their quantitative ratio in meat. The values of effective specific heat capacity in the temperature range from 20 °C to 90 °C are obtained as well as those of heat spent on the denaturation process.At reheating, the values of specific heat capacity increased by 0.1 J/(g*K) on the average, and peaks of thermal denaturation were not detected, that certifies the irreversibility of the denaturation process and the decrease in the bound moisture proportion in meat after thermal processing. Knowledge of the nature of protein thermal denaturation of each kind of meat product is one of the necessary tools for developing the technology of meat product thermal processing.In the temperature range from 45 °C to 90 °C the process of thermal denaturation of a whole complex of muscle proteins in meat takes place. An effective mode to register the thermal denaturation process is the method of differential scanning calorimetry (DSC). As a result of studies the differences during the process of thermal denaturation of muscle proteins of pork, beef, chicken and turkey were defined by the appearance of endothermic peaks in DSC thermograms. The main variances are associated with the process of denaturation of myosin and sacroplasmic proteins and indicate indirectly their quantitative ratio in meat. The values of effective specific heat capacity in the temperature range from 20 °C to 90 °C are obtained as well as those of heat spent on the denaturation process.At reheating, the values of specific heat capacity increased by 0.1 J/(g*K) on the average, and peaks of thermal denaturation were not detected, that certifies the irreversibility of the denaturation process and the decrease in the bound moisture proportion in meat after thermal processing. Knowledge of the nature of protein thermal denaturation of each kind of meat product is one of the necessary tools for developing the technology of meat product thermal processing
METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM
Get PDFUnfair production and products that do not comply with the declared labeling are currently an acute problem in the field of technical regulation, including with regard to food safety and quality. Given the high added value and multicomponent composition, finished meat products are among the most susceptible to adulteration. Despite the best efforts of regulatory agencies to counteract these inconsistencies, the hidden substitution of cheaper or lower-grade meats is still widespread. One of the main tasks facing research laboratories and testing centers today is the detection of falsification of food products, as well as standardization and certification of techniques necessary to solve such problems. The manufacturer, aware of the current control methods, can go to the deception, using vegetable protein, new unregistered feed additives. To determine the complex changes that occur in products, it is necessary to use methodological approaches in which it is possible to reliably determine these changes. The paper presents an overview of the most commonly used methodologies for assessing the component composition of meat products. Quality assessment of meat products includes control of components of finished products. The most difficult task is to determine the proportion of muscle protein in multicomponent meat products that have undergone heat treatment.Unfair production and products that do not comply with the declared labeling are currently an acute problem in the field of technical regulation, including with regard to food safety and quality. Given the high added value and multicomponent composition, finished meat products are among the most susceptible to adulteration. Despite the best efforts of regulatory agencies to counteract these inconsistencies, the hidden substitution of cheaper or lower-grade meats is still widespread. One of the main tasks facing research laboratories and testing centers today is the detection of falsification of food products, as well as standardization and certification of techniques necessary to solve such problems. The manufacturer, aware of the current control methods, can go to the deception, using vegetable protein, new unregistered feed additives. To determine the complex changes that occur in products, it is necessary to use methodological approaches in which it is possible to reliably determine these changes. The paper presents an overview of the most commonly used methodologies for assessing the component composition of meat products. Quality assessment of meat products includes control of components of finished products. The most difficult task is to determine the proportion of muscle protein in multicomponent meat products that have undergone heat treatment
CLIMATE CHANGE: IMPACT ON MYCOTOXINS INCIDENCE AND FOOD SAFETY
Get PDFClimate change may have an impact on the occurrence of food safety hazards along the entire agri-food chain, from farm to fork. The interactions between environmental factors and food contamination, food safety and foodborne diseases are very complex, dynamic and difficult to predict. Extreme weather conditions such as floods and droughts which have not occurred previously in Serbia, may be supporting factors to contamination of crops by various species of toxigenic fungi and related mycotoxins. Mycotoxins are a group of naturally occurring toxic chemical substances, produced mainly by microscopic filamentous fungal species that commonly grow on a number of crops and that cause adverse health effects when consumed by humans and animals. Recent drought and then flooding confirmed that Serbia is one of the few European countries with very high risk exposure to natural hazards, as well as that mycotoxins are one of the foodborne hazards most susceptible to climate change.Climate change may have an impact on the occurrence of food safety hazards along the entire agri-food chain, from farm to fork. The interactions between environmental factors and food contamination, food safety and foodborne diseases are very complex, dynamic and difficult to predict. Extreme weather conditions such as floods and droughts which have not occurred previously in Serbia, may be supporting factors to contamination of crops by various species of toxigenic fungi and related mycotoxins. Mycotoxins are a group of naturally occurring toxic chemical substances, produced mainly by microscopic filamentous fungal species that commonly grow on a number of crops and that cause adverse health effects when consumed by humans and animals. Recent drought and then flooding confirmed that Serbia is one of the few European countries with very high risk exposure to natural hazards, as well as that mycotoxins are one of the foodborne hazards most susceptible to climate change
СОВРЕМЕННЫЕ ТЕНДЕНЦИИ РАЗВИТИЯ ИНДУСТРИИ ФУНКЦИОНАЛЬНЫХ ПИЩЕВЫХ ПРОДУКТОВ В РОССИИ И ЗА РУБЕЖОМ
Get PDFModern technologies of food production that often lead to losses in the main nutrients of processed raw materials, incorporation into food recipes of large amounts of ingredients, which are sometimes not scientifically substantiated, lead to a necessity to find a new way for increasing the nutritional value of modern products and making them healthier. Functional foods are one of the ways to solve this problem, which have long been of great interest to Russian and international scientific society. The paper presents the information about the history of creation and trends in the development of the functional food industry in Russia and abroad, as well as the materials about the modern directions of designing meat-based functional foods, innovative methods for their production and problems arising in the process of their designing.Современные технологии производства пищевых продуктов, часто приводящие к потери основных нутриентов перерабатываемого сырья, введение в рецептуры пищевых продуктов огромного количества, ингредиентов, в некоторых случаях научно не обоснованных, приводит к необходимости изыскания нового пути повышения питательной ценности и оздоровления современных пищевых продуктов. Функциональные пищевые продукты — один из путей решения данной проблемы, который давно интересуют ученое сообщество, как за рубежом, так и в России. В статье представлена информация по истории создания и тенденциям развития индустрии функциональных пищевых продуктов в России и за рубежом. Представлены материалы по современным направлениям создания функциональных продуктов на основе мясного сырья, инновационным способам их производства и проблемам, возникающих при их создании
СИСТЕМА КОМПЬЮТЕРНОГО ЗРЕНИЯ ДЛЯ ИЗМЕРЕНИЯ ЦВЕТОВЫХ ПАРАМЕТРОВ МЯСА И МЯСНЫХ ПРОДУКТОВ: ОБЗОР
Get PDFMeat and meat products color evaluation ability of a computer vision system (CVS) is investigated by a comparison study with color measurements from a traditional colorimeter. A statistical analysis revealed significant differences between the instrumental values in all three dimensions (L*, a*, b*) between the CVS and colorimeter. The CVS-generated colors were more similar to the sample of the meat products visualized on the monitor, compared to colorimeter-generated colors in all (100 %) individual trials performed. The use of CVS should be considered a superior alternative to the traditional method for measuring color of meat and meat products.Способность системы компьютерного зрения (системы CVS) оценивать параметры цвета мяса и мясных продуктов исследовалась посредством сравнения с измерениями, производимыми традиционным колориметром. В результате статистического анализа были выявлены существенные различия между системой CVS и колориметром в отношении полученных с помощью этих приборов значений всех трех параметров (L*, a*, b*). Во всех испытаниях (100 %) CVS-сгенерированные значения цвета были ближе к параметрам образцов мясных продуктов, отображаемых на мониторе, по сравнению со значениями цвета, полученными с помощью колориметра. Использование системы CVS следует рассматривать как превосходную альтернативу традиционному методу измерения цвета мяса и мясных продуктов
ДИСБИОЗ КИШЕЧНИКА, ЗДОРОВЬЕ ЧЕЛОВЕКА И ФУНКЦИОНАЛЬНОЕ ПИТАНИЕ
Get PDFThe interest of scientists, physicians, pediatricians, general practitioners to the problem of intestinal dysbiosis is caused by the fact that there are very close relations between the intestinal microbiocenosis disorders and organic and functional pathology not only of the gastrointestinal tract, but also of other organs. For more than 50 years probiotics have been the leading tool for correction of intestinal microbiocenosis. However, the response of intestinal microbiota to exogenous intake of probiotics is variable, or is completely absent. The article presents the analysis of the literature data and results of our own experimental studies on human volunteers, fully confirming previous findings on laboratory animals, according to which the probiotic microorganisms are foreign and do not survive in the gastrointestinal tract of humans and animals, and their interaction with the host organism has the character of «host against probiotic». The results of the comparative study on the effectiveness of 18 modern preparations for correction of intestinal microbiocenosis at antibiotic-associated dysbiosis in experiments on animals are given. The comparative experimental research on the effectiveness of modern preparations that are frequently used in clinical practice as well as recent innovative commercial and experimental preparations (Actoflor-C. Stimbifid plus, Stimex) regarding intestinal microbiota recovery at antibioticassociated dysbiosis in conventional white mice was carried out.Интерес научных работников, терапевтов, педиатров, врачей общего профиля к проблеме дисбиоза кишечника обусловлен тем, что существуют самые тесные связи между нарушением микробиоценоза кишечника и органической, а также функциональной патологией не только желудочно-кишечного тракта, но и других органов. На протяжении свыше 50 лет пробиотики являлись ведущим средством коррекции дисбиотических нарушений микробиоценоза кишечника. Однако ответ кишечной микробиоты на экзогенное поступление в организм пробиотиков вариабелен или вовсе отсутствует. В настоящей статье представлены анализ литературных данных и результаты собственных экспериментальных исследований на добровольцах, полностью подтверждающие полученные ранее данные на лабораторных животных, согласно которым, пробиотические микроорганизмы являются чужеродными и не приживаются в желудочно-кишечном тракте людей и животных, а их взаимодействие с организмом носит характер «хозяин против пробиотика». Приведены результаты сравнительного изучения в опытах на животных эффективности 18 современных средств коррекции нарушений микробиоценоза кишечника при антибиотико-ассоциированном дисбиозе кишечника. Проведено сравнительное экспериментальное изучение эффективности восстановления кишечной микробиоты современных, часто применяемых в клинической практике препаратов, а также инновационных коммерческих и экспериментальных препаратов последнего времени (Актофлор-С, Стимбифид плюс, Стимекс)при антибиотико-ассоциированном дисбиозе у конвенциональных белых мышей
ИДЕНТИФИКАЦИЯ РИСКОВ СВЯЗАННЫХ С СЫРЬЕМ ЖИВОТНОГО ПРОИСХОЖДЕНИЯ
Get PDFProducts, that meet the requirements of Technical regulations of the Customs Union are possible to produce only from high-quality and safe raw materials of animal origin. However, it is necessary to identify the risks associated with its use, assessment and indication of management mechanisms. In the production of meat products, the mechanisms for managing the identified risks associated with meat raw materials will be different. The aim of our study is to identify the most important risk factors associated with meat from different species of animals, including poultry, currently used in meat processing plants. The emphasis was placed on the meat intended for the production of smoked sausages, as these products are subjected to minimal temperature effects, respectively, under adverse conditions, almost always retains the original parameters of the feedstock (for example, the presence of antibiotics, pathogens). The screening microbiological method for the presence of antimicrobial chemotherapeutic agents was used to identify the chemical risk factor. Classical microbiological methods were used to determine the biological risk factor. It was found that the chemical risk factor (the presence of antimicrobial chemotherapeutic agents) creates a biological problem, i.e. the emergence of antibiotic-resistant strains of pathogens. Thus, in the study of beef, we found that the percentage of samples contaminated with antimicrobial chemotherapeutic agents was 26.7 %, pork –35.3 %, and poultry meat — 42.9 %. At the same time, Salmonella spp. was absent in the same beef samples and the monocytogenes, however, have been found and they have demonstrated their resistance to antibiotics. In pork and poultry all bacteria were found. Perhaps, these species of animals and poultry, strains of microorganisms have the greatest antibacterial resistance.Только из качественного и безопасного сырья животного происхождения возможно производить продукцию, отвечающую требованиям Технических регламентов Таможенного Союза. Однако для этого необходимо идентифицировать риски, связанные с его использованием, с оценкой и указанием механизмов управления. При производстве мясной продукции, механизмы управления идентифицированными рисками, связанные с мясным сырьем, будут разными. Целью нашего исследования является идентификация наиболее важных факторов риска, связанных с мясом от разных видов животных, в т.ч. и птицы, которое используется в настоящее время на мясоперерабатывающих предприятиях. Акцент был сделан на мясе, предназначенном для производства сырокопченых колбас, т.к. эта продукция подвергается минимальным температурным воздействиям, соответственно при неблагоприятных условиях практически всегда сохраняет параметры исходного сырья (например, наличие антибиотиков, патогенных микроорганизмов). При идентификации химического фактора риска использовали скрининговый микробиологический метод на наличие антимикробных химиотерапевтических веществ. Для установления биологического фактора риска применяли классические микробиологические методы. Нами было установлено, что химический фактор риска (наличие антимикробных химиотерапевтических веществ) создает проблему биологического характера, т.е. приводит к возникновению антибиотикоустойчивых штаммов патогенов. Так, при исследовании говядины нами было установлено, что процент контаминированных антимикробными химиотерапевтическими веществами образцов составил 26,7 %, свинины 35,3 %, а мясо птицы — 42,9 %. При этом в этих же образцах говядины отсутствовали Salmonella spp. и L.monocytogenes, однако E.coli были обнаружены и они демонстрировали свою устойчивость к действию антибиотиков. В свинине и в мясе птицы все искомые бактерии были обнаружены. Возможно, у данных видов животных и птицы, штаммы микроорганизмов обладают наибольшей антибактериальной резистентностью