Theory and practice of meat processing (E-Journal) / Теория и практика переработки мяса
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Management of food cold chains traceability amid the COVID-19 pandemic
Get PDFThe present article considers the functioning of food supply chains and their major component — a continuous cold chain of perishable food products, including meat products, under the conditions of COVID‑19 pandemic. The issues of the impact of the pandemic on production, processing and commercial supply of meat and meat products in Russia and worldwide are being considered. The traceability of temperature fluctuations in meat processing plants is relevant; it becomes an increasingly important factor for efficient logistics to provide the best supply and to keep the food safe in the current conditions. Research data is presented here. The results of the research show that frozen foods serve as carriers and distributors of SARS-CoV‑2 infection without any contact between people. This conclusion highlights additional challenges in controlling the spread of COVID‑19 worldwide, and reveals the mechanism of the disease transmission, taking into account the peculiarities of temperature modes during storage and transportation of perishable meat products. The risks of food cold chains functioning under the conditions of pandemic, the adaptive strategies for their mitigation and logistical systems of tracking are considered, in particular, the application of various data technologies
Postslaughter state of muscle tissue of pigs depending on the duration of pre-slaughter fasting
Get PDFChanges in the muscle tissue microstructure lead to changes in meat quality. One of the causes of the myopathy development is animal stress. Pigs experience the strongest stress during pre-slaughter holding. The study of the postmortem meat structure depending on fasting time is a topical task. The objects of the research were samples of m. L. dorsi obtained after slaughter from pigs that differed in fasting time: 4 (group 1), 8 (group 2), 10 (group 3), 16 (group 4) and 18 (group 5) hours (N = 20, n = 4). Investigation of the microstructure and morphometric measurements were carried out on preparations stained with hematoxylin and eosin. Myopathic changes in muscle tissue were assessed using a semi-quantitative method developed earlier. All studied samples were characterized by the uniform condition of muscle tissue. Statistically significant differences between individual groups were observed regarding the number and area of giant fibers, sarcomere length, diameter of muscle fibers and proportion of muscle fibers, which diameter was lower or higher by 1/3 than the mean fiber diameter. An increase in the pre-slaughter holding time reduced the number and area of giant fibers (r = –0.8437 and –0.5796, respectively), as well as the diameter of “normal” fibers (r = –0.5337), which positively influenced pork quality. Groups 1, 2 and 3 were characterized by the presence of signs of moderate and pronounced myopathy. Only one carcass with pronounced myopathic signs was revealed in each of groups 4 and 5. In group 4, one carcass did not have signs of myopathy. Pre-slaughter holding during 4, 8 and 10 hours led to deterioration of pork quality. The recommended fasting time is 16 hours
Analysis of the efficiency of production of whole-muscle turkey products with vegetable sprinkles
Get PDFHuman health is largely determined by the nature, level and structure of nutrition. A promising direction in the development of new food products is the expansion of the base of used ingredients used to partially replace meat raw materials with vegetable ones, in order to maximize the saturation of products with nutrients that contribute to the maintenance of normal life of the consumer. The use of new food ingredients contributes to the actual task set by the State policy in the field of healthy eating — expanding the range of enriched and functional food products. The work is devoted to the study of baked whole-muscle products using turkey meat and vegetable dressing as sources of high protein content, which solves the problem of deficiency of this component in the diet. A recipe for brine with the addition of the food additive “Glimalask”, which has a complex effect on the products under study, has been presented. The evaluation of quality indicators of finished products has been carried out, the article presents the results of a comparative analysis of baked whole-muscle turkey meat products, calculations of the product cost price. The comparative analysis has shown that, in comparison with the control sample, the baked whole-muscle products from turkey meat with vegetative dressing have improved physical and chemical properties, outstanding organoleptic characteristics, the yield of the product increases by 9.0–12.0%, depending on the formulation. Differences in the dynamics of microbial growth in the experimental and control samples were insignificant, the vegetable dressing helps to slow the growth of microorganisms on the surface of the product. The presented baked whole-muscle turkey meat products using optimized brine and vegetable sprinkles of chickpeas, sesame and paprika are recommended to a wide range of consumers of different age groups
Food allergen control at meat processing enterprise: scientific rationale and preliminary hazard analysis
Get PDFFrom a public health point of view, the control of food allergens in enterprises is one of the main methods of food safety management required by national and international standards. The implementation results of measures for allergen control and identification of noncompliance are presented using the developed checklist, which includes 41 questions. The survey was conducted at meat processing plant in the Moscow region, which is certified for compliance with the requirements of ISO 22000:2018 “Food safety management systems — Requirements for any organization in the food chain” and FSSC22000 certification scheme. Compliance with the criteria included in the checklist was assessed by the method of interviewing employees at the enterprise and direct onsite observation. The highest level of noncompliance according to 7 groups of criteria established in the checklist was identified in the following sections; “Cleaning”, “Transport and storage” and “Hazard awareness”. Factors complicating the implementation of allergen control activities include available methods to assess cleaning effectiveness when removing specific allergens, experience in separating allergen-containing and allergen-free products and raw materials during transport and storage, and staff training in allergen control. At the same time, the PCR method was used to study 15 samples of meat products manufactured at the selected enterprise for the presence of legumes (soybeans), gluten, mustard, and peanuts. In six samples, undeclared allergens were detected in quantities hazardous to the health of the consumer. The results obtained indicated the need to develop and implement measures aimed at minimizing the risk of allergen transfer to the meat products during their production. Based on the results of the research, a procedure for allergen control has been developed, including additional measures for the control of food allergens
Prevalence of Listeria monocytogenes in meat products during 2017–2019 depending on technological factors and seasons
Get PDFMicrobiological examination of contamination of imported and domestic meat products with pathogenic bacteria Listeria monocytogenes depending on a meat type, technology and season was carried out during 2017–2019. In total, 2777 product samples were analyzed; the presence of this pathogen was revealed in 8.8% of products (244 positive samples). It was found that the prevalence of L. monocytogenes in meat products increased over three years of observation (2017–2019). The highest occurrence of this pathogen was found in poultry meat (on average 18.7%) followed by products from beef (13.2%). Meat products from mixed raw materials (beef and pork) accounted for 5.3% of tested samples, while in pork semi-finished products L. monocytogenes was found only in 3.2% of cases. It was noted that the technology of semi-finished products significantly affected the level of contamination of meat products with L. monocytogenes. Various technological approaches are used in the production process increasing the risk of contamination of the finished product since there is no timely data on Listeria contamination of raw materials used for production of a particular product. It has been established that a significant role in microbiological studies is played by various approaches to sample preparation of analyzed samples of meat cuts, semi-finished products in large and small pieces, as well as minced semi-finished products. Not knowing the real level of surface contamination with L. monocytogenes of carcasses, half-carcasses, semi-finished products in large pieces, manufacturers use such raw materials for the subsequent production of other types of semi-finished meat products, increasing the risk of manufacturing unsafe products with following contamination of equipment, work surfaces and other objects of the production environment. The highest occurrence of L. monocytogenes in meat products during three years of observation was found in the summer period (14.2%). The proportions of positive samples in the winter, spring and autumn months varied on average within 6.7–7.1%
Genome-wide analysis in the search for candidate genes associated with meat productivity traits in meat-and-dairy goats
Get PDFThe development of the tourism cluster in the North Caucasus causes the expansion of product range with high consumer characteristics, in particular, a sustainable offer of dairy and meat products labeled as environmentally friendly. In the range of such products with high dietary properties, a special role may be played by goat meat obtained from Karachay goats, which are the most common meat-and-dairy goats in the region. The aim of the work was to search for candidate genes associated with live weight and meat productivity of Karachay goats. GWAS analysis using Goat 50K BeadChip high-density DNA microarray determined a genome-wide level of significance for six SNPs located on chromosomes 5, 6, 10 and 16 associated with the live weight of young animals (4 and 8 months old). Three of the six SNPs within the ± 200 kb region were localized to HMGA2, CRADD, and MAX genes. These genes were selected to study the meat productivity traits of young goats with different genotypes. It was found that in the locus linked with HMGA2 gene, young goats with GG genotype were characterized by the best indicators of meat productivity. Compared to AA genotype animals, they had superiority in pre-slaughter weight, slaughter carcass weight, slaughter yield, boneless meat weight and loin eye area by 8.9%, 13.6%, 4.3% (P<0.05), 10.5% (P<0.05) respectively. Young goat meat of this genotype was characterized by the high protein content of 22.56% and low fat content of 9.12%. For the CRADD gene, animals with GG genotype had a higher pre-slaughter weight, slaughter weight, slaughter carcass yield, boneless meat weight and loin eye area. Animals with AG genotype were characterized by the lowest indicators. According to the above characteristics, the difference between the compared genotypes was 15.8%, 25.7% (P<0.01), 8.4% (P <0.05), 18.3%, and 15.7% (P 0.01) respectively. There were no significant differences in the chemical composition of muscle tissue between animals of different genotypes. HMGA2 and CRADD genes are promising for further research of Karachay goats breeding to increase meat productivity and meat quality.
Evolution of in vitro digestibility techniques: a systematic review
Get PDFThe inability to reproduce certain digestive processes in vivo, high research costs and ethical aspects have led to the development of a large number of in vitro digestion models. These models allow us to take into account various factors of modeling complex multistage physiological processes occurring in the gastrointestinal tract, which makes them promising and widely used. A significant part of in vitro methods includes assessment by enzymatic digestion and are based on the calculation of nitrogen remaining after digestion in relation to the initial total nitrogen (according to the Dumas, Kjeldahl method, spectrophotometric or chromatographic method). There are also a number of titrometric methods (pH‑stat), which are mainly used to assess the digestibility of feed, most successfully for aquatic animals due to the simplicity of their digestive tract. Methods for assessing the digestibility of food products by enzymatic digestion have undergone various stages of evolution (since 1947) and have been widely modified by including various enzymes (pepsin, trypsin, pancreatin, erepsin, etc.) in model systems, indices for various products have been determined on their basis (pepsin-digest-residue (PDR) index, 1956; pepsin pancreatin digest (PPD) index, 1964; pepsin digest dialysate (PDD), 1989). As a result, a single protocol was formed to study the digestibility of food — INFOGEST (2014–2019), which includes three stages of digestion (oral, gastric and intestinal). It allows researchers to accurately reproduce the conditions of the human gastrointestinal tract and is widely used by scientists around the world
Certain features of using modified collagen-containing raw materials with prolonged shelf life in food technology
Get PDFIn the current circumstances, trends in nutrition of a person striving to lead a healthy life-style require intake of meat products with the reduced energy value, minimal amounts of fat, increased protein mass fraction, presence of substances improving homeostasis of the body. The synergism of the modern nutrition science and meat industry enables creating food products that satisfy consumers’ demand. Today, in the Russian Federation, a theoretical and practical base of the technology development has been collected to the full extent in the field of rational processing of secondary raw materials in the food industry, optimal use of animal secondary raw materials, study of the protein ingredients of animal and plant origin and their deep scientifically substantiated processing, improvement of technological processes and equipment, and correspondently, product range extension. The paper broadens the information about the modified collagen-containing raw materials (cattle rumen), examines physico-chemical characteristics of the collagen-containing raw material and its changes in the process of freeze-drying with a special attention paid to the study of changes in the histological structure. The presence of the relatively uniform fibrillar structure was determined, which facilitated discovering the functional potential of proteinoids that form the fibrillar matrix in the composition of products from different groups. Analysis of IR-spectra revealed several significant absorption bands linked with the state of peptide bonds. The character of bands is linked with the complex of valence and deformation vibrations of the N- and С- types. It is believed that IR-spectra reflect conformations in the protein secondary structure, which suggests preserving properties of the tropocollagen particle or collagen molecule. Freeze-dried modified collagen-containing cattle rumen was tested by the example of jellies. The obtained databank broadens information about physico-chemical properties of modified collagen-containing raw materials (cattle rumen).In the current circumstances, trends in nutrition of a person striving to lead a healthy life-style require intake of meat products with the reduced energy value, minimal amounts of fat, increased protein mass fraction, presence of substances improving homeostasis of the body. The synergism of the modern nutrition science and meat industry enables creating food products that satisfy consumers’ demand. Today, in the Russian Federation, a theoretical and practical base of the technology development has been collected to the full extent in the field of rational processing of secondary raw materials in the food industry, optimal use of animal secondary raw materials, study of the protein ingredients of animal and plant origin and their deep scientifically substantiated processing, improvement of technological processes and equipment, and correspondently, product range extension. The paper broadens the information about the modified collagen-containing raw materials (cattle rumen), examines physico-chemical characteristics of the collagen-containing raw material and its changes in the process of freeze-drying with a special attention paid to the study of changes in the histological structure. The presence of the relatively uniform fibrillar structure was determined, which facilitated discovering the functional potential of proteinoids that form the fibrillar matrix in the composition of products from different groups. Analysis of IR-spectra revealed several significant absorption bands linked with the state of peptide bonds. The character of bands is linked with the complex of valence and deformation vibrations of the N- and С- types. It is believed that IR-spectra reflect conformations in the protein secondary structure, which suggests preserving properties of the tropocollagen particle or collagen molecule. Freeze-dried modified collagen-containing cattle rumen was tested by the example of jellies. The obtained databank broadens information about physico-chemical properties of modified collagen-containing raw materials (cattle rumen)
New application of microbial l-glutaminase as a flavor enhancing agent in beef burgers
Get PDFL‑glutaminase (L‑glutamine amidohydrolase EC3.5.1.2) is the key enzyme in enhancing the taste and aroma of oriental fermented foods by increasing their glutamic acid content and as a result imparting a palatable taste. Beef burgers were prepared using different levels of the partially purified L- glutaminase (2.0 to10.0 U/100 g) prepared from Aspergillus oryzae NRRL 32567. Beef burgers treated with 6.0 U/100g and the others treated with monosodium glutamate (5000 ppm) were chemically, sensory and microbiologically evaluated and compared to untreated control during frozen storage at –18 ºC for 3 months. Treatment with L‑glutaminase (6 U/100g) resulted in an increase of 443% in glutamic acid and a reduction of 63% in glutamine contents resulting in an enhanced preferable taste and odor of the prepared beef burgers. Burgers treated with 6.0 U/100g exhibited the best odor, texture, taste and overall quality scores when compared to the untreated control and samples treated with monosodium glutamate (5000 ppm). During the frozen storage of all samples, an expected slight, but significant (p≤0.05), increase in the total mesophilic bacterial count was evident and such increase was quite acceptable since numbers did not exceed the limit of 5.7x103 cfu/g. Similarly, the total psychrotrophs did not exceed 3.7x102 cfu/g
Methods for nonparametric statistics in scientific research. Overview. Part 2
Get PDFThe use of nonparametric methods in scientific research provides a number of advantages. The most important of these advantages are versatility and a wide range of such methods. There are no strong assumptions associated with nonparametric tests, which means that there is little chance of assumptions being violated, i. e. the result is reliable and valid. Nonparametric tests are widely used because they may be applied to experiments for which it is not possible to obtain quantitative indicators (descriptive studies) and to small samples. The second part of the article describes nonparametric goodness-of-fit tests, i. e. Pearson’s test, Kolmogorov test, as well as tests for homogeneity, i. e. chi-squared test and Kolmogorov-Smirnov test. Chi-squared test is based on a comparison between the empirical (experimental) frequencies of the indicator under study and the theoretical frequencies of the normal distribution. Kolmogorov-Smirnov test is based on the same principle as Pearson’s chi-squared test, but involves comparing the accumulated frequencies of the experimental and theoretical distributions. Pearson’s chi-squared test and Kolmogorov test may also be used to compare two empirical distributions for the significance of differences between them. Kolmogorov test based on the accumulation of empirical frequencies is more sensitive to differences and captures those subtle nuances that are not available in Pearson’s chi-squared test. Typical errors in the application of these tests are analyzed. Examples are given, and step-by-step application of each test is described. With nonparametric methods, researcher receives a working tool for statistical analysis of the results.The use of nonparametric methods in scientific research provides a number of advantages. The most important of these advantages are versatility and a wide range of such methods. There are no strong assumptions associated with nonparametric tests, which means that there is little chance of assumptions being violated, i. e. the result is reliable and valid. Nonparametric tests are widely used because they may be applied to experiments for which it is not possible to obtain quantitative indicators (descriptive studies) and to small samples. The second part of the article describes nonparametric goodness-of-fit tests, i. e. Pearson’s test, Kolmogorov test, as well as tests for homogeneity, i. e. chi-squared test and Kolmogorov-Smirnov test. Chi-squared test is based on a comparison between the empirical (experimental) frequencies of the indicator under study and the theoretical frequencies of the normal distribution. Kolmogorov-Smirnov test is based on the same principle as Pearson’s chi-squared test, but involves comparing the accumulated frequencies of the experimental and theoretical distributions. Pearson’s chi-squared test and Kolmogorov test may also be used to compare two empirical distributions for the significance of differences between them. Kolmogorov test based on the accumulation of empirical frequencies is more sensitive to differences and captures those subtle nuances that are not available in Pearson’s chi-squared test. Typical errors in the application of these tests are analyzed. Examples are given, and step-by-step application of each test is described. With nonparametric methods, researcher receives a working tool for statistical analysis of the results