جستجوی مقالات مرتبط با کلیدواژه « meat products » در نشریات گروه « پزشکی »

Nitrosamines (Nams) have been demonstrated to possess carcinogenic properties in certain animal species, suggesting a potential link between the consumption of this compound and the development of cancer in humans. Multiple reports have highlighted the presence of nitrosamine contamination in various food groups, particularly meat and meat products. Consequently, the presence of nitrosamines in meat products has raised significant concerns. This study aims to examine the levels of nitrosamines in meat and meat products, explore the mechanisms underlying their formation in these foods, and identify potential strategies for reducing this compound in food. To achieve this objective, scholarly articles about the keywords Nitrosamine, Exposure, Meat and Meat Products, and Mechanism of Formation were retrieved from academic databases such as PubMed, Web of Science, and Scopus, among others. The formation of nitrosamines (Nams) can be influenced by several factors including nitrosating agents, pH levels, the presence or accessibility of nitrite and nitrosable amines, and oxidative status. Moreover, the rate at which Nams form can be impacted by reducing these factors. Additionally, processed meat products may contain natural components and additives that interact with these factors to either hinder or facilitate the formation of Nams. Given the increasing consumption of sausages in daily diets, evaluating the levels of nitrosamines in meat products can serve as a quality measure for assessing nutritional value and the effectiveness of processing and thermal treatments.

The aim of this study was to identify methods for detecting composition and fraud in meat foods.

An extensive literature review was conducted in 2022 using the electronic databases: Web of Science, Scopus, SID, and PubMed. The search was limited to articles published in English from 1970 to 2022. Search terms used were “fraud”, “meat products”, “Iran,” “ authentleication,” “detection,” and “adulteration”.

Genetic-based molecular tests (PCR) and less use of histological and chemical tests were used to detect fraud and its type in meat products. PCR was used in 30 cases to identify the type of cheating in meat products such as sausages. Histological methods were used in 19 cases to detect type of violation.

Molecular methods for detecting food fraud are highly accurate; therefore, they have the highest detection rate.

Spirulina platensis (S. platensis) is a microalga. It has high levels of protein, essential amino acids, fatty acids, high concentrations of vitamins, and minerals. This study aims to evaluate the effect of adding S. platensis on the quality characteristics of camel burger.

Spirulina was added at different levels (0.5, 1, and 1.5%) to the formulation of camel burger and its effect was studied on fatty acids profile, amino acids content, lipid oxidation, physical, and microbiological quality during frozen storage at -20 ºC for 90 days. Data were analyzed using statistical analysis system (SAS, 2000).

Significant changes (p<0.05) were found in fatty acids profile and amino acids content of formulated camel burger. The highest fat retention and moisture retention was found in camel burger formulated with Spirulina. PH value increased as the level of Spirulina increased. Fresh camel burger formulated with Spirulina significantly (p<0.05) reduced color parameters (L*, a*, and b*) more than that of the control burger. No significant differences (p>0.05) were found in cooking loss, shear force, and microbiological profile of fresh camel burger treatments.

Addition of different levels of Spirulina in the formulation of camel burger improved fatty acids and amino acids profile, increased water retention and fat retention, and delayed lipid oxidation during frozen storage, without any negative effects on shear force values, cooking loss, and microbiological quality.

Nowadays, due to the increased consumption of meat products, investigation of their additives such as nitrite seems necessary. Nitrate in combination with salt has a synergistic characteristic against pathogenic microorganisms. Nitrite combines with protein, fats, and volatile and non-volatile compounds in meat and plays an important role in flavoring meat products. Excessive use of this substance leads to a more dangerous compound called nitrosamine. The present study aimed to investigate the nitrate content of meat products with different levels of meat. Health risk assessment toward nitrite was also calculated. A total of 108 samples of meat products in various commercial brands were collected and analyzed from retail markets of Tehran to detect the amount of nitrite in them. Meat products in terms of their meat percentage were divided into three categories under 50%, 50% to 70%, and more than 70%. Estimated daily intake (EDI), based on per capita consumption rate and hazard quotient (HQ) for adults and children were also estimated. The mean concentration of nitrite in meat products with >70% meat, 50-70%, and <50% were 28.04, 30.07, and 27.02 mg kg-1, respectively that did not resemble any significant difference (p>0.05). The results indicated that the levels of nitrite were lower than permissible levels. The calculated HQ was less than 1 for meat products. However, this value was more for children. So is necessary to take precautions any over-consumption of this type of product in children.

One of the possible carcinogenic substances found in foods is Acrylamide (AA). This study aims to combine and innovate sea grapes (Caulerpa racemosa) extract with activated carbon into paper towels that can absorb AA levels in fried foods.

The paper towel was created with composition of activated carbon: sea grapes extract: paper pulp using following formula: F0=0:0:100; F1=5:5:100; F2=10:5:100; F3=20:5:100. The optimal paper towel formulation was chosen based on AA reduction, fat absorption, and organoleptic properties. Data were statistically analyzed by SPSS 26.

Wrapping a fried potato using the sea grapes paper towel enriched with activated carbon for a min decreased significantly the levels of AA and oil. Although, it significantly reduced the levels of AA and percent of oil in the fried potato, but it did not change the taste and texture (p=0.566 and p=0.330). The best formulation of paper towels with composition of activated carbon, sea grapes extract, and paper pulp of 20:5:100 had the best AA level reduction, oil absorption properties, and a good taste score.

This study is the first to successfully combine and innovate sea grapes extract with activated carbon as a food tissue that can reduce AA in fried foods.

The incorporation of dietary fibers in meat and processed meats has been introduced as an approach to amend the nutritional quality and technological properties of the products.

This study explores the effects of four dietary fibers, including orange fiber (OF), wheat fiber (WF), bamboo fiber (BF), and carrot fiber (CF), on shelf life of emulsion-type cooked sausages.

Microbiological and sensory analyses were performed to evaluate the shelf life of the treated products during 60 days of storage under refrigeration condition (4°C).

The results showed that all tested fibers improved the shelf life of the samples. The microbiological examinations revealed that while all the fibers could hinder the growth of spoilage bacteria, OF sample with the mesophilic, psychrotrophic, and lactic acid bacteria counts of 5.95, 4.78, and 5.27 log10 colony-forming unit per gram (CFU/g), respectively showed the highest microbiological quality at the end of the storage. Taste, odor, and overall acceptability of the samples were not significantly affected by the fibers, and texture was the sole sensory attribute that improved in the dietary fiber incorporated products, especially in the OF sample.

According to our results, among the various fibers, OF is recommended to the meat industry to extend the shelf life of cooked sausages.

In this study, exposure risk assessment was made by determining the acrylamide levels of some traditional foods frequently consumed by the Turkish society and registered geographical indication. For this purpose, acrylamide levels of 20 traditional foods [7 meat products, 3 loaves of bread, 3 bagels (simit), and 7 desserts] obtained from different bakeries, patisseries, and restaurants were determined by LC-MS/MS. Acrylamide levels were determined between 12.7 - 299µg/kg in meat products, 11.8 - 69.3µg/kg in bread, 11.8 - 179 µg/kg in bagels, 11.7 - 85.0 µg/kg in baked desserts, and 32.3 - 527 µg/kg in deep-fried desserts. According to the portion size, the food with the highest acrylamide level in meat products is Adana kebab (17.70 µg/180 g). Formulation and cooking techniques are thought to be the main determinants of acrylamide level detected in traditional foods. Dietary acrylamide exposure was calculated according to the deterministic model. Exposure was calculated as 0.20, 0.53, and 0.98 µg/kg bw per day for good, average and bad scenarios, respectively. The calculated acrylamide exposure value is below the reference values stated by FAO/WHO. The acrylamide dietary exposure was not of concern concerning neurotoxicity and carcinogenicity. The results can be used to reduce acrylamide levels in foods and risk assessment studies.

Fat peroxidation is one of the problems in food processing, cooking, and storage. Oxidative changes cause pathological effects in biological systems and reduce the taste and quality and ultimately spoil food. Using aromatic plants and vegetables with antioxidant properties can play an important role in preventing these adverse effects. The antioxidant effects of Mentha longifolia have been considered in recent years.This study aimed to investigate the antioxidant activity of the peppermint plants and determine its protective effect on lipid oxidation of high-consumption meat products in Tabriz.

To this end, aqueous-alcoholic extract of mint leaves and twigs with concentrations of 0.1%, 1%, 5% with homogeneous mixtures of 10%, 90% meat hamburger products, and 45% sausages were exposed. Lipid oxidation was measured by measuring malondialdehyde using the TBARS method on day 0 and after 42 days of exposure to peppermint extract at 0-4 °C and was compared with the control group.

The results showed that increasing the shelf life of meat mixtures significantly increases fat peroxidation (P = 0.05). Also, increasing the concentration of peppermint extract in meat solution samples significantly reduces the amount of malondialdehyde (P = 0.05). The results showed the antioxidant activity of peppermint during the storage time of meat products and its benefits can be used in the food industry.

The present study showed that peppermint extracts have strong antioxidant activity and can be used in food and biological systems and can be used as a substitute for synthetic antioxidants to reduce their harmful effects on health.

Kebab is one of the popular ready-to-eat foods in Indonesia and sold as a street food. The purpose of this study was to determine occurrence and antibiotic resistance of Escherichia coli in street-vended kebab in Dramaga, Bogor, Indonesia.

Totally, 43 samples of kebab meat were collected from street food kebab vendors. Examinations on Total Plate Count (TPC), and total E. coli using Most Probable Number (MPN) method were referred to the Indonesia National Standard. The antibiotic resistance test was carried out using the Kirby-Bauer disk diffusion method.

The mean of TPC in kebab samples was 5.3 log10 Colony Forming Unit (CFU)/g. Based on TPC, 13 out of 43 (30.2%) of kebab samples did not comply with the Indonesia National Standard with maximum acceptable level of 5 log10 CFU/g. E. coli was identified in 5 out of 43 samples (11.6%) with mean of 39.2 MPN/g ranged from 7.4 to 150 MPN/g which were higher than standard level (0.5 log10 CFU/g). Four out of 5 E. coli isolated from kebab samples were resistant to gentamycin. All E. coli isolates were susceptible to amoxicillin/clavulanate and chloramphenicol.

The occurrence of antibiotic resistant E. coli in ready-to-eat kebab in this area of Indonesia could cause the health problem in consumers. The local government should conduct the monitoring and surveillance on the occurrence of pathogens and the antibiotic resistance in food chain. DOI: 10.18502/jfqhc.7.4.4845

Among the bacteria that cause food poisoning, Staphylococcus aureus is one of the most common causes of food poisoning worldwide. The aim of this study was to investigate the presence of S. aureus strains in Iranian hamburgers, analysis of their antibiotic resistance pattern, and molecular detection of mecA gene in isolated strains.

A total of 100 Iranian handmade (traditional) and packaged (factory-made) hamburger samples were investigated for the existence of S. aureus. The pattern of antibiotic resistance and the presence of mecA genes were investigated by disk diffusion and molecular methods, respectively. Data were statistically analyzed by SPSS software v. 24.

The prevalence of S. aureus isolated in handmade hamburgers was significantly (p=0.008) higher than packaged ones. Most of 39 isolated S. aureus strains were susceptible to ciprofloxacin (31 isolate), chloramphenicol (27 isolate), and trimethoprim/sulfamethoxazole (37 isolate). The highest antibiotic resistance was observed for penicillin G followed by oxacillin and tetracycline. All isolates were found susceptible to vancomycin and gentamicin. Six S. aureus isolates which were evaluated for methicillin-resistance, contained the mecA gene.

The high presence of the S. aureus in Iranian hamburgers and the remarkable antibiotic resistance emphasize the need for policies which enforce hygienic practices within the food industry and fast food outlets.DOI: 10.18502/jfqhc.7.4.4847

Novel concepts of smart/intelligent, active and eco-friendly food packaging systems, are getting much more attention these days. There have been new functionalities ascribed to the packaging, mostly derived from recent consumer's request for organic and clean-label –high-quality products. This paper throws light on the current advances in antimicrobial active packaging of fresh meat and meat-based products. Among the classes of antimicrobials proposed and tested with remarkable antimicrobial power against microorganisms involved in meat spoilage and meat-borne diseases, we focused on plant-derived essential oils (EOs) and nanoparticles (NPs) as they were attractive meat protecting agents according to the literature review, we have made. The various technologies and methods for incorporating antimicrobial compounds into the package including embedding for controlled release, immobilization, and layer-by-layer deposition, photographting and their feasible approach for active meat packaging are surveyed and scrutinized.

Chemical contaminants comprise hazards which can occur in animal production, slaughter, processing or packaging. This paper was aimed to study those contaminants which are of most threat to animal origin food products. Livestock and veterinary services are responsible for contaminants and veterinary drugs residues, heavy metals, mycotoxins and pesticides that may be found during animal breeding. The most important contaminants which may be found in meat products are antimicrobial drugs, hormonal growth promoters, pesticides, heavy metals and added chemicals. When the veterinary drugs are ingested, they maintain sufficient activity after incubation in rumen fluid and can appear as residues in meat products potentially. Nevertheless, chemical contaminants are considered to be very important regarding to the consumer's confidence and human health concern, and reducing the occurrence in foods is demanded. Furthermore, surveillance programs and periodic reassessment of risks resulted from these contaminants is required to detect problems, therefor, proper corrective actions can be conducted for public safety.

“Chouriço Vinha d’Alhos” is a traditional fermented dry meat sausage from North of Portugal. The aim of this work was to evaluate the effects of a fresh and a lyophilized bioprotective Lactobacillus plantarum ST153Ch culture, on an industrial scale, on the physicochemical, microbiological, and sensorial characteristics of “Chouriço Vinha d’Alhos”. “Chouriço Vinha d’Alhos” added with Lb. plantarum ST153Ch (fresh or lyophilized) were analyzed for the physicochemical, microbiological, and sensorial characteristics, over 90 days of storage at 4 ºC. All data were statistically analyzed using an ANOVA procedure by IBM SPSS Statistics v. 25. The results showed that there was no difference in the reduction of L. monocytogenes, without or with the addition of Lb. plantarum either fresh or lyophilized. There were no significant differences (p>0.05) in some analyzed physicochemical parameters of products added with fresh or lyophilized Lb. plantarum cultures over the 90 days of storage; but both, fresh and lyophilized cultures, influenced some of the tested physicochemical parameters. Considering no significant differences between application methodologies (fresh or lyophilized Lb. plantarum), industry might be able to choose the most suitable method according to their manufacturing process.