حمیدرضا اخوان

Dates, as a valuable and high-quality product, are the most important fruit in south of Iran. The quality of this fruit after harvesting and during the storage period, especially in the outside conditions of cold storage, may be changed due to biochemical and microbial interactions. The purpose of this research is to investigate the effect of cinnamaldehyde, sulfur dioxide, and ethanol in special multi-layer sachets on the quality characteristics of Mazafati during the storage period in cold and ambient temperatures. To conduct the experiment, cinnamaldehyde, and ethanol combined with bentonite and sodium metabisulfite alone were placed in special multi-layer sachets. Inside each package of Mazafati samples (~ 300 g) a sachet was placed in order to evaluate the quality characteristics (weight loss, pH, acidity, total soluble solids, peroxidase and catalase enzymes, microbial tests, and sensory evaluation) of stored samples in refrigerator and ambient temperatures. This research was studied using a factorial experiment based on randomized complete design with 5 treatments (cinnamaldehyde, sodium metabisulfite, and ethanol at 25°C and the control samples at 4 and 25°C) in 3 replicates. The changes related to weight loss, pH, acidity, and total soluble solids in the samples stored at 4°C were lower than the samples with releasing sachets; The highest changes were observed in control samples at 25°C (p<0.05). Among the samples treated with releasing sachets, the lowest pH and acidity changes were observed in the fruit samples treated with cinnamaldehyde and sulfur dioxide releasing sachets, respectively, also the lowest total soluble solids change was observed in the samples treated with sulfur dioxide releasing sachets and ethanol at the end of the storage period. peroxidase and catalase activity were higher in the samples stored at 4°C compared to other samples. Among the fruit treated with releasing sachets, the samples treated with sulfur dioxide and cinnamaldehyde releasing sachets respectively had more peroxidase and catalase activity than other samples. The counts of mesophilic bacteria and fungi of Mazafati samples stored at 4°C on the first day of storage were 2.8 and 3.4 log CFU g−1, respectively, which were significantly higher than the microbial counts of the samples stored at was 25°C (p<0.05). In the treated samples with ethanol, sulfur dioxide, and cinnamaldehyde the microbial populations were less than the detection limit. The panelists gave a lower score to the sample stored at 25°C due to the drier texture, sour taste and aroma at the end of the storage period, and the sample stored at 4°C received a higher sensory score. Among the samples treated with releasing sachets, the highest scores for aroma, taste, and overall acceptance were given to the sample treated with cinnamaldehyde releasing sachet. Storage temperature is an important factor that can affect the quality characteristics of Mazafati fruit during the storage period. In this regard, the least change of these parameters or in other words better preservation of quality characteristics was observed at 4°C. In general, among the investigated treatments and considering the cold storage costs, the use of cinnamaldehyde and sulfur dioxide-releasing sachets at 25°C storage, can be suggested to prevent microbial growth, reduce physicochemical changes, maintain quality characteristics, and ultimately the increase of Mazafati fruit shelf life.

Celiac disease is the most common disease caused by gluten consumption and the only way to prevent it is to use gluten-free foods. The aim of this study was to optimization the formulation of gluten-free bread based on quinoa flour, laccase enzyme, and xanthan gum. For this purpose, the sensory properties and texture of bread under the influence of independent variables including quinoa flour (0-50%), xanthan gum (0-0.5%), and laccase enzyme (0-2 units of enzyme activity per gram of flour (U/g) were evaluated using the response level method based on the central composite design. Then some qualitative characteristics of gluten-free bread sample in optimal conditions were compared with the control sample (gluten-free bread containing rice and corn flours without quinoa flour, laccase enzyme, and xanthan gum) for 7 days of storage. The results showed that quinoa flour and laccase enzyme had a significant effect on sensory properties including crust color, porosity, taste, aroma, firmness, and overall acceptibility (p<0.05) of breads. While the effect of quadratic level of gum on overall acceptibility as well as the interaction of laccase enzyme and xanthan gum on bread firmness was significant (p<0.05). The optimal bread formulation consisted of 40% quinoa flour, 0.46% xanthan gum, and 2 U/g laccase enzyme. Comparison of the gluten-free optimal sample with the control gluten-free sample showed that the enthalpy and peak temperature of the control bread was higher than the optimal bread, which indicates more staleness. In terms of textural properties and sensory evaluation, the optimal sample was significantly better than the control sample. However, in terms of L* color indice, the control sample showed higher values (p<0.05).

Ultraviolet radiation was used in the present study to process lemon juice. The designed UV system had five UV-C lamps and irradiation was performed based on the distance of the lamps (10, 20, and 30 cm) from the fluid layer and the circulation time (10, 20, and 30 minutes) of lemon juice in the system. Non-irradiated sample was also considered as a control treatment. The control and irradiated samples were filled in dark polyethylene bottles and stored at ambient temperature for 90 days. Immediately after irradiation and during the storage period, parameters such as pH, titratable acidity, total soluble solids, ascorbic acid content, color indices (L*, a*, and b*), browning index, as well as sensory attributes were evaluated. The pH, acidity, and total soluble solids did not show a definite trend. The results showed that among the color indices, L* decreased significantly, but a* and b* increased significantly during the storage period. The rate of color changes in irradiated samples from a distance of 10 cm was higher than other treatments. Irradiation also significantly reduced the ascorbic acid content of irradiated samples from a distance of 10 cm compared to other samples and control. However, the browning of irradiated samples from 10 cm distance was significantly less than that of irradiated samples from 20 and 30 cm distance. The score of the panelists indicated that irradiation and storage time altered the quality characteristics of lemon juice. The panelistschr(chr('39')39chr('39')) scores showed more acceptance of irradiated samples from 20 and 30 cm distance compared to irradiated samples from 10 cm distance. In general, the designed system in this study is not recommended for lemon juice processing due to the destructive effect of UV-C radiation on the content of ascorbic acid.

In this present study, the effect of ultraviolet radiation in the UV-C range with the wavelength of 254 nm on the increasing shelf-life of pomegranate arils was evaluated. For this purpose, at the first, a continuous ultraviolet irradiation system was constructed and pomegranate arils were irradiated with two doses of 6.3 and 8.4 kJ/m2. The results showed that the simple and interactive effects of UV irradiation, container type and storage time on the weight loss and color indices were significant and on average caused 27% decrease in weight loss, 7% increase in the L* index, 6.7% decrease in the a* value and 10% increase in the b* value of the control samples. With increasing irradiation dose, the total bacterial and fungal count were significantly reduced by 1.65 Log cfu g-1. Furthermore, the irradiation had a significant effect on the studied sensory properties (aroma, color, texture, and overall acceptance). Generally, based on the results of sensory evaluation, color indices and microbial growth, irradiation dose of 6.3 kJ/m2 is recommended to increase pomegranate arils shelf-life in non-porous packaging.

There are different ways to reduce the risk of spoilage and increase the shelf life of agricultural products, one of which is ultraviolet radiation. The UV irradiation system has seven UV-C lamps, that for microbial deactivation, the effects of lamps number (3, 5 and 7), the distance of lamps from pistachio kernels (10, 20 and 30 cm), and the UV-C radiation time (15, 20 and 30 minutes) were evaluated. Based on Aspergillus flavus inactivation, the application of 3 lamps, the distance of 10 cm, and the irradiation time of 30 minutes were selected as the best treatment for irradiation of dry pistachio kernels. The results indicated that UV-C irradiation had no significant effect on peroxide and acidity values (p <0.05), but UV-C irradiation caused a significant (p<0.05) increases of the total phenolic content in pistachio kernels. According to the panelists scores, the texture of irradiated sample obtained a higher score than the control sample. However, no significant difference was observed in terms of other sensory characteristics (appearance, aroma, and taste) between the irradiated and control samples.

Wheat bran as a by-product of milling contain various compounds such as pentosans which have health promoting effects and functinal properties in industrial applications. In this study the extraction yield of pentosans by hot water 80oC, 0.01 mM sodium hydroxide and 2% alkaline hydrogen peroxide solutions as the conventional methods for pentosan extraction was evaluated. Then, the effects of pretreatments such as cellulase, ultrasound, autoclave and microwave in the presence of sodium hydroxide and water to increase the pentosan extraction yield were studied. Finally, in order to increase the extraction yield of the pentosans, pretreatments with the highest extraction yield (sonication, cellulase enzyme, hot water, sodium hydroxide, hydrogen peroxide) were evaluated as combined treatments. The results showed that the purity of pentosans extracted with sodium hydroxide was significantly higher than the hot water and hydrogen peroxide solution (p<0.05). Also, among the pretreatments of cellulase enzyme, ultrasound, autoclave and microwave in presence of water or sodium hydroxide, the combination of cellulase-sodium hydroxide and ultrasound-sodium hydroxide treatments resulted in the higher yields. The combined treatment of hot water (80oC)+cellulase enzyme+(0.1%)+ultrasound power (560 w, 2 minutes) and the combined treatment of hot water (80oC)+hydrogen peroxide (4%, pH=11.5) were identified respectively as the best combination factors to maximize extraction yield and pentosans purity from wheat bran.

In this study, the effect of the inlet air temperature and milk flow rate on the physical properties of the milk powder obtained from the spouted bed dryer was investigated. Milk samples were dried at three levels of inlet air temperature (80, 100 and 120 ○C) and three levels of milk flow rate (1.333, 2.500, 3.556 ml/min). The effect of these factors on the physical properties (bulk density, tapped density, flowability, color, and moisture content) of the powders was evaluated. The effects of the mentioned factors on the physical properties of milk powder were determined and modeled using response surface methodology. The optimum inlet air temperature and the milk flow rate was obtained 93.82 ○C and 1.333 ml/min, respectively. Under these conditions, the desired values for each physical parameter were predicted and compared with the experimental data.

The Mazafati date is one of the most important export products of Kerman province, which their quality characteristics may change during storage. The use of edible coatings is a new technique for increasing the shelf life of various agricultural products. The aim of this study was to investigate the effect of Aloe vera containing salicylic acid (2 mM) and green tea extract (0.5%) on physicochemical, microbial and sensory properties of stored dates at 4 and 25 °C for 150 days. The results of analysis of variance showed that the coating, temperature and time of storage had significant effects on the evaluated parameters (p <0.05). According to the results, the lowest weight loss was observed in samples coated with Aloe vera containing green tea extract and salicylic acid. This type of coating prevented significant changes in pH, acidity, total soluble solids (°brix), total and reducing sugar contents of date samples compared to the control during the storage period. During the storage period, the pH and total sugar content decreased, and acidity, total soluble solids and reducing sugar content increased. Total phenolic content did not have a clear trend during the storage period and its amount in the coated samples was significantly higher than the control. Aloe vera containing green tea extract and salicylic acid also effectively prevented microbial growth. In addition, panelists gave higher scores to dates coated with Aloe vera containing green tea extract and salicylic acid. The changes in physicochemical, microbial and sensory parameters in the stored dates at 25 °C were significantly higher than that stored at the temperature of 4 °C. In general, the use of Aloe vera containing green tea extract and salicylic acid, and storage at 4 °C is recommended due to the reduction of microbial growth and maintaining the quality characteristics of Mazafati date.

Date fruit (Phoenix dactylifera L.) is a rich source of sugar, fiber, some vitamins, minerals and antioxidant phenolic compounds. The physico-chemical, biochemical and microbial changes occurring in this fruit reduce its quality properties during storage time. In the present study, the effects of polyethylene film containing 1 and 2% zinc oxide nanoparticles as nanocomposite packaging and film without nanoparticles as a control were evaluated in order to maintain some quality characteristics of Mazafati date fruit in two storage temperatures of 4 and 25 °C for 120 days. The results of analysis of variance showed that the effects of nanocomposite film, temperature and storage time on the studied parameters of Mazafati date were significant (p <0.05). The least changes in quality parameters of weight loss, pH, titratable acidity, total soluble solids, total phenolic content and total and reducing sugar contents were observed in date samples packed in 2% nanocomposite film stored at 4 °C. The change in control sample stored at 25 °C was significantly higher than other samples. In addition, the use of nanocomposite packaging reduced the microbial growth rate (total aerobic mesophilic bacteria, and mold and yeast) compared to the control sample. With increasing storage temperature from 4 to 25 °C, an increasing trend was observed in microbial growth and changes in the quality parameters of all samples, which indicated a decrease in the quality characteristics of the date fruit. Considering the studied parameters, nanocomposite packaging containing 2% zinc oxide had better performance than nanocomposite packaging containing 1% zinc oxide. In general, the use of nanocomposite film containing 2% zinc oxide nanoparticles is suggested to maintain the quality characteristics of Mazatifi dates at a temperature of 4 °C.

The aim of this study was to investigate the effect of Aloe vera gel (50 and 100% w / w), salicylic acid (0 and 2 mM) and thyme extract (0, 0.1 and 0.5% v / v) on shelf life of fresh pistachios. Disk diffusion test was done in a completely randomized design and the percentage of Aspergillus development, microbial count, sensory evaluation and color tests were assessed in a factorial based on a completely randomized design. The results showed that the mold growth development (in disk diffusion test) and total counts of mold, yeast and aerobic mesophilic bacteria were lower in the samples containing Aloe vera gel, salicylic acid and thyme extract. Also, the highest score and color parameters in color and sensory evaluation tests were found for the samples with above mentioned coating, which had a significant difference with the control (P <0.05). Control and treatment with Aloe vera gel of 50% concentration (a) were identified as the worst coatings, and Aloe vera gel coating containing thyme extract and salicylic acid at high concentrations (AST) were found to be the best treatment with the ability to improve the shelf life of fresh pistachios.

Wild safflower is a plant resistant to dry climate and the seeds are used for producing edible or industrial oils. The objective of this research was to investigate the factors affecting solvent oil extraction from wild safflower seeds. The effect of 5 factors including solvent temperature (50 and 70°C), time of extraction (4 and 6 h), volume of solvent (200 and 300 ml), mass of the seeds (20 and 30 g) and size of the ground seeds (1.0 and 1.5 mm) on extracting oil by Soxhlet extractor was investigated using fractional factorial experiments based on completely randomized design (α=0.01 and α=0.05). After determining the significant factors, the value of the factors were optimized using response surface methodology based on the central composite design method. The experiments performed by fractional factorial experiments showed that extraction time (α=0.01), size of seed particles (α=0.01) and solvent volume (α=0.05) had meaningful effects on the oil extraction yield. The experiment performed based on central composite design indicated that particle size (α=0.01), extraction time (α=0.01), volume of solvent (α=0.05), and the interaction of time and solvent volume (α=0.01) had significant impact on the oil extraction yield. From the 5 investigated factors, time of extraction and the size of ground seeds (α=0.01) and the volume of solvent (α=0.05) had significant effects on the oil extraction yield. The optimized values for extraction time, volume of solvent and the size of the ground seeds were 6:40 h, 335 ml and 1.1 mm, respectively. The maximum oil extraction yield at the optimum conditions was 36.6%.

Gamma irradiation has shown to greatly reduce potential microbiological risk of fresh fruits, resulting in improved microbial safety as well as extending their shelf life. The effects of 0.5-2 kGy gamma doses on some physicochemical, microbial and sensory properties of fresh barberry fruits (Berberis vulgaris) during the refrigerated storage for 40 days were evaluated. The decrease trend of titratable acidity and an increase trend of pH and total soluble solid were reduced by gamma radiation during storage. The weight loss of the packed barberry was not significant between control and treated samples. The total anthocyanin and total phenolic contents of barberry fruits decreased in a dose-dependent manner immediately after irradiation and after subsequent storage. Gamma irradiation did not affect color indices of the fresh berberis fruits, but a significant decrease in color indices were observed during the storage time. The microbial growth was significantly inhibited, especially at doses higher than 1.5 kGy during the storage. Based on the panelist suggestion, the samples irradiated at >1.25 kGy were still between the acceptance limit at the end of the storage period. In general, it is recommended that according to the effect of gamma radition on physicochemical, microbial and sensorial characteristics, doses of 1.25-2 kGy could be used.

Despite the presence of natural antioxidant the Halwa-Ardeh oxidative stability can be affected by storage condition. The use of thyme essential oils (0.05 and 0.1%) and BHT and their impact on the chemical (acidity, peroxide value and thiobarbituric acid number), sensory and microbiological characteristics of Halwa-Ardeh during the 2 months storage at 4 and 25 °C compared to control samples were evaluated. Based on the results, the oxidative stability of Halwa-Ardeh samples containing BHT were higher than samples containing essential oil during storage at 4 °C, but the peroxide and thiobarbituric values of samples containing essential oil at 25 °C were lower than samples containing BHT. In both storage temperatures, the antifungal activity of essential oil was more than BHT. Also, the panelists were evaluated the sensory characteristics of samples in terms of aroma, taste, color, texture and overall acceptance. The results showed that except for the color, other sensory scores were decreased during storage at both temperatures. The sensory scores of the sample containing 1.0% thyme essential oil were significantly lower than others, and no significant differences were observed among other treatments. In general it can be stated that the addition of thyme essential oil up to 0.05% to Halwa-Ardeh improves antioxidant and antimicrobial properties of samples, and in order to creating diversify of the Halwa-Ardeh can be used in its formulations.

Moringa is a tree that grows in hot and humid regions and produces oil seeds that contain about 33% edible oil. The tree is native to the south-west regions of Asia and it is cultivated in Hormozgan and in Sistan and Bluchestan provinces of Iran. The oil extracted from these seeds is edible and has some various industrial applications. The extracted oil usually contains considerable amount of dissolved impurities which must be removed prior to industrial usages. Major part of impurities is removed by settling or filtering process. The fine impurities are removed through a degumming process using water, acids or enzymes. The degumming process affects the physco-chemical characteristics of the oil. In this research, various physco-chemical and heating properties of Moringa oil was measured and the stability of the oil under elevated temperatures were investigated
Material and The Moringa seeds were collected from the wild trees that grow in Hormazgan province. The seeds were manually cleaned and ground to mean diameter of less than 1 mm and then were placed in an oven at 65°C for 24 h to reduce their moisture. Samples of 50 g ground seeds were placed insoxhelt and n-hexane was used as the solvent. The oil extraction experiments were conducted at 60°C for 7 h retention time. The raw obtained oil was divided into two parts and one part was degummed. The degumming of the oil was performed by adding distilled water to it and raising the temperature to 80°C. Then, phosphoric acid was added to the mixture and stirred for 20 min at the same temperature and the mixture was centrifuged and the oil was separated from water and wax. Some characteristics of the raw and the degummed oils including: fatty acids, ion value, peroxide value, chemical, color, saponification value, ignition and clouding points, density and viscosity were measured and compared. The stabilities of the viscosity of the two oils were investigated under different temperatures ranging from 3 to 120°C. The oxidative stability of oils was determined against temperature, light and air exposure. In these experiments temperature ranged from 20 to 120°C, light and air exposure time were 10 days, each. High temperature stability of the oils was also verified using a Rancimat instrument.
The results of fatty acids analysis indicated that the Moringa oil is generally unsaturated oil containing a total of 76% pulmonic and oleic acids. The major saturated oil content of Moringa oil was plasmatic acids which accounted for 14.3% of the total fatty acids. High amount of unsaturated acids indicates that this oil is good for cooking purposes. The degumming process caused a significant decrease in peroxide value, saponification number and total fatty acids but the viscosity and the pH of the oil increased which all indicates that the degummed oil should be more stable than the raw oil. All heating properties of the degummed oil such as melting, combustion, pour, and cloudy points of the degummed oil increased which indicates that the degummed oil is more suitable for heating foods. In investigating the stability of the oil, the viscosity of the Moringa oil was decreased as the temperature of the oil was increased however, the viscosity increased with the holding time. The increase of the viscosity was more significant at higher temperatures due to the oxidation and degradation of the oil. Generally, increase in the viscosity of the degummed oil occurred at with lower rates. The peroxide value of the raw and the degummed oil was increased as the temperature of them was increased. The increase had higher rates when temperature of the oil exceeded 60C. The peroxide value was also increased with the holding time. The change was not significant for the first four days but it rapidly increased after that. The peroxide value of the oil that kept away from the sunlight remained unchanged for the 10 days test period. The value of peroxide was also affected by aerating the oil. Degradation was initiated immediately as aeration was started but a steep increase was noticed after the second day. The highest peak was reached on the sixth days and after that the oil was completely degraded. A Racncimat test on the raw and degummed oil indicated that with increase in the oil temperature the stability of the oil decreased and when temperature was at 110°C the stability of the raw and the degummed oils were 19 and 31 hours. In general, all the tests indicted that the degummed Moringa oil had higher stability than the raw oil.

Ghavoot¡ a traditional product of Kerman¡ depending on its formulation is a mixture of several seeds¡ nuts and medicinal plants seeds milled with sugar. In spite of limitted scientific studies¡ this traditional product is being widely offered to consumers by claiming several health promoting effects. The aim of this study was to evaluate major constituents and antioxidant properties of Ghavoot.
To prepare eight common mixtures of Ghavoot¡ the nuts¡ medicinal plants seeds were cleaned roasted and milled with a certain amount of sugar. The analysis of samples and peroxide and acidity values of the extracted oils were performed. Total phenolic content and antioxidant activity of Ghavoot samples were measured after reflux extraction with 80% ethanol.
The results showed a significant difference between Ghavoot samples in term of moisture (1.173.03%)¡ carbohydrate (51.12-88.22%)¡ protein (4.04-12.61%)¡ fiber (0.53-7.67%)¡ ash (0.97-3.22%) and oil (1.58-25.65%). Based on the results¡ the acidity and peroxide values of extracted oil from Ghavoot samples were respectively between 1-72 % and 0.15 -1.72¡ meq/kg oil. In addition¡ the total phenolic content of Ghavoot samples was in the range of 15.71-748.57 mg gallic acid equivalents/100 gr Ghavoot. The highest phenolic content was observed in coffee Ghavoot and the least was found in cardamom단 Ghavoot.
Seeds of medicinal plants and nuts that used in Ghavoot can be suitable sources of essential compounds for human body. Also¡ the phenolic extracts obtained from some Ghavoot samples had considerable phenolic content and antioxidant activity.

Pomegranate as a functional food and nutraceutical source has gained widespread popularity. Pomegranate and its juice and extracts are currently being widely offered, with or without scientific support, to consumers as a new superfood with numerous health promoting effects. Therefore, due to the explosion of interest in pomegranate as a therapeutic source, the aim of the present work was to investigate the functional effects of pomegranate. This was a review study. Due to the extensive studies of pomegranate, the most cited papers were elicited from ScienceDirect, Springer, PubMed, and Google Scholar databases using the keywords pomegranate, pharmacological, therapeutic, functional compounds, microorganism, bioactivity, and cancer. The antioxidant, antiinflammatory, antiviral, antibacterial, antifungal, and anticancer properties of pomegranate have been reported. Moreover, cardiovascular health improvement, diabetes prevention and management, menopausal symptoms relief, hormone balance, increased libido in both genders, skin nourishment including antiwrinkle effects, and protection against Alzheimer’s disease and rheumatoid arthritis were reported in various studies. The majority of these health effects have been attributed to its high polyphenolic content and the unique fatty acid profile of its seeds. It should be noted that functional properties of pomegranate products have been mostly studied in vitro, but to a very limited degree in vivo or human clinical trials. Although there is not sufficient evidence for the health effects of pomegranate, some preliminary evidence that show promising results against cardiovascular disease, diabetes, and prostate cancer have been reported in human clinical trials.

In present study، dried pomegranate peel of three dominant Iranian varieties was extracted by soxhlet extraction (SE) method via four solvents. In this study Five anthocyanins were identified and quantified in the extracts by high performance liquid chromatography (HPLC) coupled with ultraviolet-visible (UV-Vis) spectrometric detector at wavelength of 517 nm according to their retention times and external standard method. According to the results extraction yield of Poost Siyahe Shirine Ardestan (PSSA) variety is more than other two varieties and extraction yield of ethanolic extracts is more than other solvents in p≤0. 05. HPLC analysis was indicated pomegranate peel include of more mono glucoside anthocyanins than di glucoside anthocyanins also the most of anthocyanins particularly mono glucoside anthocyanins were detected in ethanolic extract obtained from dried peel of PSSA variety.

Background and There is an increasing trend towards consumption of meat products in many countries. Nitrite and nitrate are used as preservative in meat products. The main problem associated with these components is formation of nitrosamine and its potential carcinogenic effects. This study investigated these components and chemical properties of ham and sausage and in Kerman. Sampling was done from five different sausage and ham products in third day of production. Nitrite, starch and protein contents were recorded and compared with standard range recommended by Iran national standard 2303 (sausage and ham-quality traits and measurement methods). In this study 13 samples were studied in which the nitrite residue (15.3% of the samples) and starch contents (23.07% of the samples) were higher than national standard levels. The protein component in 69.23% of samples was lower than the levels accepted by national standard 2303. In some samples, nitrite residue, protein and starch contents were higher than the levels recommended by national standard (2303). Therefore, it is believed that more monitoring measurements are needed to control the contents of different components in meat products.