جستجوی مقالات مرتبط با کلیدواژه "meat products" در نشریات گروه "دامپزشکی"

The excessive use of antibiotics in animal husbandry has led to the appearance of antibiotic residues in meat and could threaten public health. The study aimed to determine the oxytetracycline residue level in meat products in Tabriz. A total of 60 samples of meat products (sausages, Persian sausages and hamburgers, 20 samples from each meat product) were randomly collected from food supply stores in Tabriz from March to May 2021. High-performance liquid chromatography was used to determine the level of oxytetracycline residue levels in the samples. The results showed that the mean of oxytetracycline residue in sausage, Persian sausage, and hamburger was 82.48±7.06, 57.35±4.27, and 150.79±3.65 µg/Kg, respectively. The mean value of oxytetracycline residues showed a significant (p<0.05) difference between the three products. Also, oxytetracycline residue was observed in all samples. However, in all samples, it was below the allowed limit of Codex Alimentarius (200 µg/kg). The average residue of oxytetracycline in hamburgers was significantly higher than in sausages. In hamburgers with 90% meat, the average amount of oxytetracycline was more than in hamburgers with 70% meat, which can be related to the percentage of meat in the product (p<0.05). Although the level of oxytetracycline residue in the present study was less than the permissible limit, considering the consumption of meat products in the country, it is necessary to control and monitor the presence of antibiotics in foods of animal origin.

As yet no method has been proposed to determine the percentage of different components in meat products. The aim of this study was to identify the percentage of skeletal muscle and plant additives using histological method and image analysis in heated and unheated meat products. For this purpose, with the cooperation of Goshtiran company, 100 samples, with well-defined percentages of skeletal muscle and other components used in the production of these products, were prepared and provided to the laboratory. After delivery in the laboratory, the products were coded and according to the executive method of Iranian National Standard No. 6103a, samples were randomly removed from each product and were fixed in 10% formalin buffer solution. Then, the samples entered the routine stages and stained using H&E staining methods. Images were analyzed using Image Pro-Plus software. Finally, the results were compared with the documents sent from the production unit. Statistical analysis of the results obtained in the present study did not show a significant difference with the reported amount of production unit in relation to the percentage of meat used in all 5 types of sausages, hamburger, kebab and chicken nuggets (p >0.05). However, statistical analysis of the results obtained with the reported amount of production unit in relation to the percentage of plant additives used was not statistically significant only in the sausage product. It can be concluded that histology and image analysis can be used to determine the percentage of skeletal muscle in meat products.

Nowadays, the consumption of meat and meat products in different countries varies considerably based on social, economic, and geographical differences. Meat and meat products are the most important sources of protein. This study aimed to investigate the possibility of unauthorized tissues in sausage products in Tabriz and Khoy by histotechnique. For this, 80 sausages samples with ≤ 55% and > 55% 55% meat content were collected (from January to March of 2015). For histological evaluation, the slides were stained with Hematoxylin and Eosin. Based on results, in 87.5% of the samples, cartilage tissue with a high percentage was observed. Unauthorized tissues types such as glands, connective tissue, fat, skin, cartilage, bone, trachea, lung, bladder, parasite eggs, and intestine were observed. The presence of unauthorized tissues in most samples may reduce consumers' desire to use sausages. Consequently, there is a necessity for efficient control at the regional level by authority organizations.

The prevention the using of unauthorized tissues (such as skin, bone, cartilage, soya, etc.) in the production of meat products in recent years has been very much considered. This is done to identify offending production units and increase consumer confidence in meat products. Histological method should be used to control the ingredients of meat products, along with chemical tests. The purpose of this study was to investigate the ability of histological experiments to reduce the violations of the use of unauthorized tissues in meat products (Sausages, Kielbasa, burgers, Kabab Loghmeh and nuggets). For this purpose, in the period of three years, from the second half of 2014 to the end of the first half of 2017, samples were sent to three laboratories for the detection of unauthorized tissues in the provinces of Tehran, Alborz and Esfahan were evaluated and recorded. The final results of the data recording after the end of the three-year period were evaluated by statistical software and the results were presented in the chart and picture. The results showed a significant decrease in the use of unauthorized tissues during the course of the study. By presenting the results of this research, we can be stated that histological examination as a diagnostic test has been able to play a role in preventing the use of unauthorized tissues in meat products.

The use of nitrite as preservative and color stabilizer in meat products like hams is common. Due to its carcinogenic effects, it has negative track record among consumers. On the other hand, low concentrations increases the risk of Clostridium botolinum growth during storage and the production of toxin of botulism. By replacing this preservative with warm and natural pear wood smoke, in suggested situations, a safe product without having carcinogenic affects can be produced.Therefore, the general objective of this study was to investigate the effect of hot and natural wood smoke on the quality of chicken ham without nitrite at 15, 30, 45 and 60 minutes. In this study, treatments were smoked by warm and natural pear wood for 15, 30, 45 and 60 minutes after production, vacuumed and kept for 50 days under refrigerate condition (1-4 C°) and were examined physicochemical, microbial and the amount of compounds Benzo-a-Pyrene in 10, 20, 30, 45, 50 days. The results showed that there was a significant difference between moisture content, protein, ash and control in other treatments (P≤0.05). There was a significant difference between the control and other treatments for microbial characteristics (Clostridium perfringens) (P≤0.05). And the residual amount of Benzo-a-Pyrene was evaluated in fumigated treatments within the standard range(<0.5µg/Kg). Relying on chemical and microbial results, treatments without nitrite and smoked for 45 and 60 minutes, were the best among other treatments in comparison with the control treatment.

Staphylococcus aureus as the second or third important food-borne pathogen all around the world. Ability of development and production of heat-stable enterotoxin in a wide range of the food made Staphylococcus has one of the most important factors causing the food poisoning. This study was done to investigate the prevalence of Staphylococcus in meat and meat products in Esfahan. From summer to winter 2012، 450 samples including raw beef (n=80)، minced meat (n=80)، lamb (n=80)، goat (n=80)، camel (n=50)، hamburger (n=40)، kebab (n=40) were randomly collected from butcheries and supermarkets in Isfahan، and analyzed for the presence of S. aureus. Totally، 234 (55/6 %) S. aureus were detected in meat and meat products. The mean count of S. aureus in positive samples was 8/3×102. The results indicated that although the percentage of contaminated samples was high، the number of bacteria presented in the samples is low with no potential risk for public health. To effectively manage the food production for decreasing diseases more epidemiologic investigations about S. aureustoxication are needed.

Staphylococcus aureus is one of the main causes of food-born illnesses. The aim of this study was to determine the prevalence of S. aureus in meat products and to detect the presence of S. aureus enterotoxin A (SEA) gene. Totally 150 meat products were collected and analyzed using standard culture techniques to detect S. aureus. PCR assay by specific primers was performed on the isolates to identify SEA gene. According to the results, 19 (12.6%) of the samples were found positive for S. aureus. Highest prevalence rate was determined in smoked fish (30%), followed by fried morsels (16.6%), Salami and Ham (13.3%), and Shensel chicken (3.3%). S. aureus was not observed in any of Sausage samples. Statistical analysis showed that there is statistically significance association between the prevalence of S. aureus and meat products. Moreover, results did not show SEA gene in any of the isolates. This study concluded a remarkable occurrence of S. aureus in meat products.

Nitrate is the one of flavors compounds, color stabilizer and inhibits the growth of anaerobic microorganisms in meat products. Its high levels in food can cause methaemoglobinaemia and is recognized as carcinogenic. Therefore, accurate determination of nitrate is crucial to ensure consumer health. Regularly, nitrate is estimated by Colorimetric and HPLC methods. For nitrate measurement, the efficiency, accuracy, speed and amount of material are important from economical point of view. In this study, the cost of initial investment, staff, consumable material and non-consumable equipments used by the two methods were calculated and finally Net Present Value (NPV) was calculated for each of them. The rate of interest was considered from 4 until 30%. The results showed that the amount of initial investment, annual cost of staff and consumable materials for Colorimetric method were 274000000, 379080000 and 214289130 Rials, respectively. These costs for HPLC method were 342000000, 252720000 and 7633080 Rials, respectively. Finally, NPV in minimum and maximum rates of interest (4 and 30%) for Colorimetric method were equal to 8368344000 and 2242330000 Rials and HPLC method were estimated at 4035848000 and 1207544000 Rials. As a result, HPLC is more economical (NPV is two times lower of Colorimetric method) and this technique could be recommended for the routine measurement of nitrate in laboratories of regulatory agencies.

Fat replacers are ingredients that can replace fat in many foods, therefore,many consumers have limited their dietry intake of fat and calories due to diet and health concerns. The present study investigated the effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger. In this research, modified starch potato, tapioca (Acetylated distarch adipate) and waxy maize (Hydroxypropyl distarch phosphate) at 0.5, 1.5 and 3% levels were used as the fat replacers. The amount of fat was reduced from 20% to 10% in control. Physical (cooking losses), chemical (e.g. moisture, protein, fat, ash) and sensory characteristic were assessed compared with control one. Results showed that moisture content in samples containing starch was decreased and there was a significant difference between samples containing starch and the control (p<0.05). Among the samples by increasing the amount of starch and reduced added water, the moisture content was decreased. Ash and protein showed no significant difference between starch samples and control. The sensory analysis showed, the panelist group nominated the sample containing 1.5% tapioca modified starch as the best specimen. Cook loss revealed that the cooking losses of the control sample were more than the samples containing starch. This study shows that modified starch can be used successfully as a fat replacer in ground meat product.

The present study was aimed to review the contamination of meat and meat products with pathogenic bacteria in Iran. Little information is available about the contamination of meat and meat products with Bacillus cereus, because of the low contamination rate with the microorganism. The situation is about the same with Brucella, as the microorganism can hardly be seen in the muscles. However, not too many information is available on the contamination with Campylobacter jejuni, even though, the contamination of chicken meat with the campylobacter was addressed. Clostridium butolinum was the main discriminated bacterium to contaminate fish and its products and canned meats. Studies revealed that the big portions of meat were less likely contaminated with E. coli compared to the minced meat. Our study showed that the cross contamination of sausage is often occurred after the production chain. The situation was possibly attributed to the improvement of hygienic conditions of slaughter-houses and meat industries. Limited information was found on the contamination with Listeria monocytogenes and available data indicate that the microorganism can be present in meat and meat products. The most important factor for prevention of contamination is restricted inspection of slaughtered animals before slaughter and omission of diseased animals. Much information was accessible on the cross contamination with Salmonella in Iran and elsewhere. Salmonellosis is not common in the slaughtered animals despite its epidemiological and public health issues. The problem was also associated with the restricted inspection. Study about the staphylococcal contamination of meat was proportionately numerous. The contamination was mostly occurred in the minced Kebab in the warm seasons of the year. Generally, a low percentage of such contaminations were found in the meat products and sausage, in the surveys.

Nitrite and nitrate are the key ingredients and play a multifunctional role in meat curing technology. Despite all of their desirable effects، the addition of nitrite to meat is the major cause of carcinogenic N-nitrosamines formation. In this study، the amount of residual nitrite and nitrate in meat products containing 61% to 80% meat were assessed. The samples were obtained at the fourth day of their production from Shiraz retails and analyzed using high performance liquid chromatography (HPLC). According to the results، the mean concentrations of residual nitrite and nitrate were estimated at 36. 96 ± 7. 38 and 85. 81 ± 5. 5 mg/kg in small-diameter (1. 5-2 cm) sausages. Meanwhile، in largediameter (5. 5-8 cm) sausages the residues were estimated at 20. 97 ± 3. 28 and 124. 85±5. 3 mg/kg، respectively. In all analyzed samples، the residual nitrite level was found below the permitted level of 120 mg/kg which indicated the application of allowed concentrations of nitrite in such products. The mean values of residual nitrite and nitrate concentrations were statistically different (p<0. 05) between small and large-diameter sausages. Although nitrate was not used in these products، detection of relatively high levels of nitrate could be originated from the ingredients of sausages such as meat، water، spices as well as vegetable or might be entered via the conversion of nitrite to nitrate during the primary stages of processing. Finally، it was concluded that HPLC is a rapid، sensitive and selective method and provides accurate results.