Theory and practice of meat processing (E-Journal) / Теория и практика переработки мяса
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Review of new technologies used for meat identification
Get PDFThe present article represents an analysis of trends in development of test-systems for identification of meat. These test systems are commonly used in food production and research laboratories. The relevance of development of methods for identification of meat kinds is related not only to the food restrictions, which are practiced in some religions and related to consumption of certain types of meat, but also with the hygienic aspects of food production. Also, this research is inspired also by the acute issue of food products adulteration and the replacement of one type of meat with another one. The article considers the trends in the develop ment of microanalysis method that use immunochromatic research, i. e. methods based on molecular biology. Also this article considers the devices that do not use chromatographic methods of analysis. Examples of the development of test systems based on various methods of analysis for the identification of meat are given below. Attention is focused on the prospects of combining these methods, including colorimetric methods for identification of meat. It is also specified that the emergence of new dyes and new enzyme systems, suitable for use in enzyme-immunoassay, can enhance the sensitivity of these test systems. It is also noted that the development of technologies associated with sorbents can contribute to a better separation of the test substrates and this way to increase the sensitivity of the test in case of small amounts of test substrate. It is also noted that the use of various types of iso thermal amplification can reduce the analysis time necessary for meat identification. Various schemes of devices for microanalysis are given; their advantages and disadvantages are listed. An example of proteomes application for meat identification is given. It is shown that this method can also be applied in the heat treatment of meat. The prospects for the development of such devices are analyzed. It is concluded that the development of systems for microanalysis in the form of quick tests is quite relevant and promis ing. It is indicated that theoretically in the future such analytical systems, due to the use of microfluidic technologies, will be able to combine several methods. The authors proposed to use machine-aided cognition methods to analyze data obtained from similar test systems in order to increase their sensitivity.The present article represents an analysis of trends in development of test-systems for identification of meat. These test systems are commonly used in food production and research laboratories. The relevance of development of methods for identification of meat kinds is related not only to the food restrictions, which are practiced in some religions and related to consumption of certain types of meat, but also with the hygienic aspects of food production. Also, this research is inspired also by the acute issue of food products adulteration and the replacement of one type of meat with another one. The article considers the trends in the develop ment of microanalysis method that use immunochromatic research, i. e. methods based on molecular biology. Also this article considers the devices that do not use chromatographic methods of analysis. Examples of the development of test systems based on various methods of analysis for the identification of meat are given below. Attention is focused on the prospects of combining these methods, including colorimetric methods for identification of meat. It is also specified that the emergence of new dyes and new enzyme systems, suitable for use in enzyme-immunoassay, can enhance the sensitivity of these test systems. It is also noted that the development of technologies associated with sorbents can contribute to a better separation of the test substrates and this way to increase the sensitivity of the test in case of small amounts of test substrate. It is also noted that the use of various types of iso thermal amplification can reduce the analysis time necessary for meat identification. Various schemes of devices for microanalysis are given; their advantages and disadvantages are listed. An example of proteomes application for meat identification is given. It is shown that this method can also be applied in the heat treatment of meat. The prospects for the development of such devices are analyzed. It is concluded that the development of systems for microanalysis in the form of quick tests is quite relevant and promis ing. It is indicated that theoretically in the future such analytical systems, due to the use of microfluidic technologies, will be able to combine several methods. The authors proposed to use machine-aided cognition methods to analyze data obtained from similar test systems in order to increase their sensitivity
Wireless pressure sensor system for fish quality monitoring
Get PDFFood quality monitoring is increasingly important. This paper aims to propose the developed wireless pressure sensor system (WPSS) for fish quality monitoring. WPSS consists of a sensor acquisition module, power supply module, and Bluetooth module. The sensor acquisition module includes a temperature sensor, pressure sensor, and microcontroller unit (MCU). When Bluetooth receives the data collection command from the smartphone, the data of storage temperature and pressure in the food package can be collected by the sensor and transmitted wirelessly to the smartphone through Bluetooth. All data obtained by the system is monitored, stored, processed, and eventually displayed in a smartphone app in real-time to improve temperature, air pressure, and freshness transparency within the food package, ultimately ensuring food quality and safety. The proposed WPSS has potential application in many kinds of food monitoring. It can realize simple and intuitive food quality indications
Mutagenic and/or carcinogenic compounds in meat and meat products: polycyclic aromatic hydrocarbons perspective
Get PDFPolycyclic aromatic hydrocarbons (PAHs) are widespread environmental contaminants posing a great risk to human health due to their mutagenic and/or carcinogenic properties. They are produced from incomplete combustion of a heat source, pyrolysis of organic components, and fat-induced flame formation. Meat and meat products are one of the major sources of PAH exposure. Since PAH intake increases the risk of cancer, understanding the factors affecting PAH formation in meat and meat products is very important within the scope of PAH exposure reduction strategies. In this study, the features and formation of PAHs, the factors affecting the formation of PAH compounds and their reduction/inhibition pathways were reviewed in order to provide a perspective on the presence of PAHs in meat and meat products
Biotechnological techniques for intensification of protein extraction from the porcine pancreas
Get PDFProcessing of secondary products after slaughter of farm animals is in demand. The pancreas is a rich source of bioactive protein substances, effective extraction of which is a serious problem today due to their aggregation. The aim of the work was to assess the extractivity of protein substances of the porcine pancreas using sodium chloride, trehalose, arginine, and combination of glycine and proline. The protein concentration was determined in the obtained extracts by the biuret reaction and their protein composition was assessed by densitometry of two-dimensional electropherograms using software ImageMaster™ 2D Platinum powered by Melanie 8.0. The results showed a positive effect of anti-aggregation agents on the release of protein substances into a solution. The highest protein concentration (33.36±0.64 g/l) was observed when adding 1М L-arginine; however, it was conditioned mainly by an increase in the content of three major protein fractions rather than by diversity of the protein composition. In general, the use of 0.9% NaCl as an extractive agent was quite effective, but selectivity to certain protein groups was observed for anti-aggregation agents such as sodium chloride, trehalose, arginine, glycine and proline, as well as their combination. The obtained results are important for intensifying extraction of protein substances including target ones with the subsequent application in different fields
Effect of pepper and salt blends on microbial quality of quanta: Ethiopian dried red meat
Get PDFThis study was conducted to assess the effect of spice blends varying in salt and pepper concentrations on the microbial quality of Quanta: Ethiopian dried red meat. The experiment had seven treatments: 25% spices, 25% salt, and 50% pepper (T1); 25% spices, 20% salt, and 55% pepper (T2); 25% spices, 15% salt, and 60% pepper (T3); 25% spices, 10% salt, and 65% pepper (T4); 25% spices, 5% salt, and 70% pepper (T5); 100% spices (without salt and pepper), a positive control (T6); a negative control without any added ingredient (T7). Microbiological analyses were performed initially on the raw sliced meat and spice blends, and after application of the treatments on the 10th and 20th days of drying. High initial loads of total bacteria (APC) and Enterobacteriaceae (EC) were observed in the raw meat samples and spice blends and increased over the drying periods (10 and 20 days) in all treatments. No significant difference (p>0.05) was observed among the treatments (T1-T7) for APC and EC at a given drying period and between the drying periods. Salmonella spp. was not detected in any of the seven treatments either on the 10th and 20th days of drying. However, Escherichia coli was detected in six (T1-T6) of the dry meat samples except in T7 both on the 10th and 20th days of drying suggesting that the spice blends served as a source of contamination of the dried meat samples with E. coli. However, the spice blends used in combination with drying were effective in inhibiting the growth of Salmonella species in the dry meat samples. Spices as well as the raw meat used for Quanta preparation should be produced and handled under hygienic conditions to minimize the microorganisms that they harbor
Shockwave effects in the technology of meat raw material processing
Get PDFMeat tenderness is recognized as the most important quality characteristic determining consumer acceptability of fresh meat and meat products. Therefore, the development of effective methods for meat tenderization is a topical direction. The review considers the main aspects of the development of shockwave (SW) technology as an alternative method for meat tenderization. The paper analyzes the means of shockwave formation as well as possible mechanisms responsible for meat tenderization caused by shockwave treatment and related to the energy dissipation and mechanical load on the boundary zones of a biological material under processing. The results of the investigations of a shockwave effect on meat tenderness, microbial inactivation, structure and assimilability of muscle protein and other functional and technological properties of a product are presented. The majority of researchers who studied a SW effect on meat tenderization showed different degrees of the improvement in the Warner-Bratzler shear force and increase in sensory scores of meat tenderness. This review shows the main problems linked with commercialization of the meat treatment process using SW based on electrical discharges under water. This method of SW generation is considered safest but infeasible today due to occurrence of restrictions such as damage of packaging materials after treatment, a need to ensure effective SW propagation in a commercial unit and determine optimal treatment parameters in the process of shockwave tenderization. Furthermore, potential possibilities of using shockwave technologies in the food industry are discussed. In particular, shockwave treatment upon extraction is an effective method for extracting juice/ oil/ bioactive components from various plant materials, which can be used as the pretreatment or independent process.Meat tenderness is recognized as the most important quality characteristic determining consumer acceptability of fresh meat and meat products. Therefore, the development of effective methods for meat tenderization is a topical direction. The review considers the main aspects of the development of shockwave (SW) technology as an alternative method for meat tenderization. The paper analyzes the means of shockwave formation as well as possible mechanisms responsible for meat tenderization caused by shockwave treatment and related to the energy dissipation and mechanical load on the boundary zones of a biological material under processing. The results of the investigations of a shockwave effect on meat tenderness, microbial inactivation, structure and assimilability of muscle protein and other functional and technological properties of a product are presented. The majority of researchers who studied a SW effect on meat tenderization showed different degrees of the improvement in the Warner-Bratzler shear force and increase in sensory scores of meat tenderness. This review shows the main problems linked with commercialization of the meat treatment process using SW based on electrical discharges under water. This method of SW generation is considered safest but infeasible today due to occurrence of restrictions such as damage of packaging materials after treatment, a need to ensure effective SW propagation in a commercial unit and determine optimal treatment parameters in the process of shockwave tenderization. Furthermore, potential possibilities of using shockwave technologies in the food industry are discussed. In particular, shockwave treatment upon extraction is an effective method for extracting juice/ oil/ bioactive components from various plant materials, which can be used as the pretreatment or independent process
Impact of feed supplementation with balsam poplar buds on performance of young bulls
Get PDFThere is an urgent need to develop new strategies to minimize the environmental impact of animal production and support sustainability of food production and consumption. Feed additives have been for a long time used in animal nutrition to improve animal growth and performance as well as animal health. Balsam poplar plants (Populus balsamifera) is well known as a rich source of bioactive compounds with positive health effects, and might be used in agriculture as a feed additive for ruminants. The aim of the present study was to evaluate the effect of balsam poplar-based additives on growth and performance of fattening young bulls of Simmental breed. In the present study, we used 4 combinations of extract from balsam poplar buds or its components as a feed additives. The animals were given the supplements at the age of 15 months, 3 months before slaughter. The growth and slaughter characteristics of young bulls were studied. After the first and second month of feeding with dietary supplements, animals from the groups fed 10% balsam poplar buds extract and dry shredded balsam poplar buds had significantly higher live weight compared to the control animals fed a diet without any supplements (P < 0.05). At slaughter, group fed 10% balsam poplar buds extract had significantly higher live weight compared to control. Average daily gain was also greatest in that group. Major sensory as well as physical and chemical parameters were not affected by balsam poplar-based supplements (p > 0.05 for all) and were in line with regulatory meat hygiene requirements
Methodology for the identification of bioactive and marker peptides in the organs of cattle and pigs
Get PDFThe development of general conception methodology for the meat-based functional food compositions is especially relevant today due to the growing consumers’ interest and attention to their health. This category of these food-products is intended for personal ized nutrition of various age groups in the population, taking into account fortification of the food with nutraceuticals and with functional and metabolically active ingredients obtained from animal and vegetable source. Therefore, it was necessary to develop a certain tool for reliable identification of free peptides from the offals (by-products like hearts and aorta from Sus scrofa and Bos taurus) and from the ready-to-consume meat food (canned food) based on the free peptides, which food is potentially targeted to help with some issues in the human body. The authors proposed the methodology for identification of peptides weighing less than 5 kDa. This methodology has a row of significant advantages, such as a short time of analysis (90 minutes) and the possibility to prepare a large number of samples simultaneously (n=16). Analysis of bioactive peptides (BAPs) was performed by liquid chro matography combined with time-of-flight mass spectrometry (Agilent 6545XT AdvanceBio LC/Q-TOF). The marker peptides were detected by a triple quadrupole mass spectrometer (Agilent 6410 Triple Quadrupole LC/MS). All peptide sequences were defined with the help of mass spectrometric data processing databases like PepBank, BioPep, AHTPDB. In this work from 39 to 269 peculiar soluble peptides were found, with an extraction level of 0.17–0.23%. The main fraction consisted of short peptides less than 1000 Da (71.0–98.0%). In experimental samples of pork hearts and arteries 7 peculiar marker peptides were identified. FFESFGDL SNADAVMGNPK peptide obtained from the β-hemoglobin protein is of a special interest, as this peptide showed the maximum intensity of a signal. Presumably, this peptide can serve as an indicator of the blood presence in the finished food product. So it can serve as an assessment tool of bleeding degree of meat raw. For pork aortas a specific peptide TVLGNFAAFVQK was isolated from serum albumin, which turned out to be stable during heat treatment. This is also important for assessment of meat food that are subjected to high thermal exposure.The development of general conception methodology for the meat-based functional food compositions is especially relevant today due to the growing consumers’ interest and attention to their health. This category of these food-products is intended for personal ized nutrition of various age groups in the population, taking into account fortification of the food with nutraceuticals and with functional and metabolically active ingredients obtained from animal and vegetable source. Therefore, it was necessary to develop a certain tool for reliable identification of free peptides from the offals (by-products like hearts and aorta from Sus scrofa and Bos taurus) and from the ready-to-consume meat food (canned food) based on the free peptides, which food is potentially targeted to help with some issues in the human body. The authors proposed the methodology for identification of peptides weighing less than 5 kDa. This methodology has a row of significant advantages, such as a short time of analysis (90 minutes) and the possibility to prepare a large number of samples simultaneously (n=16). Analysis of bioactive peptides (BAPs) was performed by liquid chro matography combined with time-of-flight mass spectrometry (Agilent 6545XT AdvanceBio LC/Q-TOF). The marker peptides were detected by a triple quadrupole mass spectrometer (Agilent 6410 Triple Quadrupole LC/MS). All peptide sequences were defined with the help of mass spectrometric data processing databases like PepBank, BioPep, AHTPDB. In this work from 39 to 269 peculiar soluble peptides were found, with an extraction level of 0.17–0.23%. The main fraction consisted of short peptides less than 1000 Da (71.0–98.0%). In experimental samples of pork hearts and arteries 7 peculiar marker peptides were identified. FFESFGDL SNADAVMGNPK peptide obtained from the β-hemoglobin protein is of a special interest, as this peptide showed the maximum intensity of a signal. Presumably, this peptide can serve as an indicator of the blood presence in the finished food product. So it can serve as an assessment tool of bleeding degree of meat raw. For pork aortas a specific peptide TVLGNFAAFVQK was isolated from serum albumin, which turned out to be stable during heat treatment. This is also important for assessment of meat food that are subjected to high thermal exposure
Aspects of life cycle in its projection onto production of meat and meat-containing canned food: systematic review
Get PDFWhile choosing one or another product from a wide variety on the market, we intuitively focus on the quality of the food product, we pay attention to its source, raw material and how this food is made. At the same time, the same questions are being asked by food manufacturers as they want to be sure of the quality and safety of purchased raw materials and ingredients. In both cases, decisions should be based on the consequences they could entail. It must be acknowledged that any failure in the field-to-shelf chain system may harm the consumers’ health, as well as may lead to disruptions and losses in the food industry. Producers and consumers are increasingly concerned in the terms of life cycles. The life cycle is the most expressive and comprehensive approach to achieve the highest usefulness of the made decisions. The fact is that life cycle problems can be solved, and product life cycles can be managed, controlled and regulated. This is widely applied, for example, by the use of life cycle methodology in solving environmental problems highlighted in this article. However, in the meat processing industry the standards of the ISO 9000 series are not supported by this methodology. It was necessary to find and define the problem-exposed stages from the full life cycle of production of meat and meat-containing canned food within the system “from the field to the shop shelf”. Those problem-exposed stages are responsible for safety and quality of canned food and responsible for maintaining the safety and quality of ready-to-eat food products, as the most relevant stages in the meat processing industry. Here the author proposes for consideration three stages of the life cycle of canned meat and meat-containing food, including its pre-production, production process and post-production. It is assumed that the impacts at certain limited stages of the canned food production cycle will be representative in terms of consequences of applied decisions
Influencе of peptides from the bursa of Fabricius in broiler chickens on the functional activity of subpopulations of lymphocytes in immunosuppressed mice
No full textIt is known that peptides inhibit the enzymes of viruses and are able to penetrate into cells by their embedding in the cell membrane, as a result of which the penetration of viruses into the host cell is blocked, which makes it possible to consider peptides as an alterna tive to antiviral drugs. In this regard, the demand for immune-boosting nutraceuticals and functional foods containing biologically active peptides is growing. The immunomodulating effect of the peptides were studied on the mice of the BALb/c line that suffered from experimentally induced immunodeficiency; the mice got injections of peptides isolated from the bursa of Fabricius (bursal sac) of broiler chickens. 5 groups of BALb/c mice were formed. The animals of the 1st group (control one) received physiological saline per os as a placebo, animals of the 2nd group got bursal peptides per os at a dose of 0.02 mg/kg per body weight, the mice of 3rd group (immunosuppressed) got saline per os as a placebo, the 4th group (immunosuppressed) was administered the bursal peptides per os at a dose of 0.02 mg/kg of body weight, the 5th group was held as the control one (immunosuppressed group). Blood for tests was taken on days 1, 7 and 14 of the experiment. The functional activity of neutrophils was determined by the method of spontane ous and induced chemiluminescence. Among the immudepressive animals (the 3rd group) on the 7th day the researchers observed a decrease in CD3+ by 55.3%, CD22+ by 83.7%, CD3+CD4+ by 51.9% and CD3+CD8+ by 54.6% in comparison with the intact (the 1st group). Administration of peptides to immunosuppressed mice (the 4th group) increases the number of subpopulations of CD3+ lymphocytes by 126.6%, CD22+ by 381.6%, CD3+CD4+ by 8.9% and CD3+CD8+ by 81.8% compared to immunosuppressed ani mals, receiving saline per os as a placebo (group 3). Similar results were obtained on the 14th day of the experiment. On the basis of the performed studies, it can be argued that the immunocompetent organs of broiler chickens (bursa of Fabricius) are a promising source of immunotropic peptides.).It is known that peptides inhibit the enzymes of viruses and are able to penetrate into cells by their embedding in the cell membrane, as a result of which the penetration of viruses into the host cell is blocked, which makes it possible to consider peptides as an alterna tive to antiviral drugs. In this regard, the demand for immune-boosting nutraceuticals and functional foods containing biologically active peptides is growing. The immunomodulating effect of the peptides were studied on the mice of the BALb/c line that suffered from experimentally induced immunodeficiency; the mice got injections of peptides isolated from the bursa of Fabricius (bursal sac) of broiler chickens. 5 groups of BALb/c mice were formed. The animals of the 1st group (control one) received physiological saline per os as a placebo, animals of the 2nd group got bursal peptides per os at a dose of 0.02 mg/kg per body weight, the mice of 3rd group (immunosuppressed) got saline per os as a placebo, the 4th group (immunosuppressed) was administered the bursal peptides per os at a dose of 0.02 mg/kg of body weight, the 5th group was held as the control one (immunosuppressed group). Blood for tests was taken on days 1, 7 and 14 of the experiment. The functional activity of neutrophils was determined by the method of spontane ous and induced chemiluminescence. Among the immudepressive animals (the 3rd group) on the 7th day the researchers observed a decrease in CD3+ by 55.3%, CD22+ by 83.7%, CD3+CD4+ by 51.9% and CD3+CD8+ by 54.6% in comparison with the intact (the 1st group). Administration of peptides to immunosuppressed mice (the 4th group) increases the number of subpopulations of CD3+ lymphocytes by 126.6%, CD22+ by 381.6%, CD3+CD4+ by 8.9% and CD3+CD8+ by 81.8% compared to immunosuppressed ani mals, receiving saline per os as a placebo (group 3). Similar results were obtained on the 14th day of the experiment. On the basis of the performed studies, it can be argued that the immunocompetent organs of broiler chickens (bursa of Fabricius) are a promising source of immunotropic peptides.)