Effect of deboning time on the growth of Salmonella, E. coli, aerobic, and lactic acid bacteria during beef sausage processing and storage

Potential Mechanism and Effects of Different Selenium Sources and Different Effective Microorganism Supplementation Levels on Growth Performance, Meat Quality, and Muscle Fiber Characteristics of Three-Yellow Chickens

A trial was conducted to investigate the effects of different Se sources, including sodium selenite (S-Se) and selenium yeast (Y-Se) and different effective microorganism (EM) addition levels on growth performance, meat quality, and muscle fiber characteristics of three-yellow chickens and its potential mechanism. A total of 400 birds were randomly distributed into 4 groups (S-Se, S-Se + EM, Y-Se, and Y-Se + EM groups) consisting of a 2 × 2 factorial arrangement. The main factors were the source of Se (I_Se = inorganic Se: 0.2 mg/kg S-Se; O_Se = organic Se: 0.2 mg/kg Y-Se) and the level of EM (H_EMB = high EM: 0.5% EM; Z_EMB = low EM: 0% EM). Each treatment had 5 replicates and each replicate consisted of 20 broiler chickens. The trial lasted for 70 days. The results showed that, in breast muscle, the broiler chickens fed O_Se source decreased the pH_24h, drip loss, shear force, perimeter, cross-sectional area, and diameter, but increased the a24h* and density compared with the broiler chickens fed I_Se source (p < 0.05); broiler chickens supplied with H_EMB level decreased the cross-sectional area and diameter, but increased the pH_24h, a24h,* and density compared with the broiler chickens supplied with Z_EMB level (p < 0.05). In thigh muscle, O_Se source and H_EMB level also could improve the meat quality and change muscle fiber characteristics of broiler chickens (p < 0.05). Meat quality was correlated with the muscle fiber characteristics (p < 0.05). O_Se source and H_EMB level could regulate the expression levels of muscle fiber-relative genes in the breast and thigh muscles (p < 0.05). In conclusion, O_Se source and H_EMB level could improve the meat quality of the breast and thigh muscles of three-yellow chickens by changing the muscle fiber characteristics, and they changed the muscle fiber characteristics by regulating the expression levels of muscle fiber-relative genes.

Stability of SARS-CoV-2 as consequence of heating and microwave processing in meat products and bread

The new severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) that was first found in 2019 in Wuhan, China, caused coronavirus disease 2019 (COVID-19). It then spread worldwide rapidly, causing the 2019-2020 coronavirus pandemic. To date, it has been indicated that various transmission ways might be participated in outbreaks of COVID-19. Among these, food products, whether raw or processed, might be carriers for SARS-CoV-2. Therefore, this study was aimed to evaluate the effect of cooking and microwave process of meat products and bread on the stability of SARS-CoV-2. In this regard, sausages and hamburger as meat products and toast bread were inoculated with a viral load of 5.70 log fifty percent tissue culture infective dose (TCID50)/mL in order to create a simulated cross-contamination condition. The results showed that frying of hamburger at 225ºC for about either 6 or 10 min resulted in complete inactivation of SARS-CoV-2. Furthermore, a 5-log decrease in SARS-CoV-2 load was observed in sausages as a consequence of cooking process at 78ºC for either 20 or 30 min. Additionally, the effect of microwave oven at power of 630 watt on stability of SARS-CoV-2 showed that exposing toast bread for either 30 s or 1 min in this power led to a 5-log decrease in SARS-CoV-2 load in the toast bread.

Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics-A Review

In recent years, consumer concerns regarding high levels of sodium chloride (NaCl) intake have increased, given the associated risk of cardiovascular disease. This has led food industries to consider lowering the use of sodium in food products. However, it is well known that the addition of NaCl to meat products enhances their quality, including water-holding capacity, emulsification capacity, juiciness, and texture. Thus, it is difficult to completely remove salt from meat products; however, it is possible to reduce the salt content using salt substitutes, flavor enhancers, textural enhancers, or other processing technologies. Several recent studies have also suggested that processing technologies, including hot-boning, high pressure, radiation, and pulsed electric fields, can be used to manufacture meat products with reduced salt content. In conclusion, as the complete removal of NaCl from food products is not possible, combined technologies can be used to reduce the NaCl content of meat products, and the appropriate technology should be chosen and studied according to its effects on the quality of the specific meat product.

Food products as potential carriers of SARS-CoV-2

At present, humanity is confronting with a novel life-threatening challenge from the COVID-19 pandemic infectious disease caused by the novel coronavirus SARS-CoV-2. To date, the various transmission modes of SARS-CoV-2 have not been completely determined. Food products might be carriers for SARS-CoV-2. The COVID-19 pandemic not only can spread through the respiratory tract like SARS and MERS but also the presence of the SARS-CoV-2 RNA in feces of several patients, shows the possibility of their fecal-oral route spread. Besides, people with gastric problems, including gastric intestinal metaplasia and atrophic gastritis, may be susceptible to this kind of COVID-19 infection. Accordingly, food may act as a potential vehicle of SARS-CoV-2 due to whether carry-through or carry-over contaminations. Considering carry-over, SARS-CoV-2 spread from personnel to food products or food surfaces is feasible. Beyond that, some shreds of evidence showed that pigs and rabbits can be infected by SARS-CoV-2. Thus, viral transmission through meat products may be conceivable, indicating carry-through contamination. As the spread rate of SARS-CoV-2 is high and its stability in different environments, especially food processing surfaces, is also remarkable, it may enter foods in whether industrialized processing or the traditional one. Therefore, established precautious acts is suggested to be applied in food processing units. The present review elucidates the risk of various staple food products, including meat and meat products, dairy products, bread, fruits, vegetables, and ready-to-eat foods as potential carriers for transmission of SARS-CoV-2.

Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb

This study investigated the variation in texture, flavor, heterocyclic aromatic amines (HAAs) and sensory evaluation of pre- and post-rigor roasted lamb. Topside muscles were collected from twenty-eight lamb carcasses at 1 h, 6 h, 12 h, 1 d, 3 d, 5 d and 7 d postmortem and then roasted at 180 °C for 8 min. According to the pH and shear force (SF) values, the lamb muscles at 1-12 h, 1 d and 3-7 days postmortem were considered to be in the phases of pre-rigor, rigor and post-rigor, respectively. Pre-rigor roasted lamb showed a lower roasting loss, while the post-rigor roasted lamb showed a lower SF value. Higher concentrations of total volatile compounds were found at 3 days postmortem. The total contents of HAAs were significantly lower in pre-rigor roasted lamb compared to the post-rigor roasted lamb (P < .05). Overall, it was concluded that both pre- and post-rigor "roasted lamb" have their own special properties.

Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions

The present work was carried out to evaluate the microbiological and physicochemical composition of salamis produced with the meat of beef, horse, wild boar and pork. Salami productions occurred under controlled laboratory conditions to exclude butchery environmental contaminations, without the addition of nitrate and nitrite. All trials were monitored during the ripening (13 °C and 90% relative humidity) extended until 45 d. The evolution of physicochemical parameters showed that beef and pork salamis were characterized by a higher content of branched chain fatty acids (FA) and rumenic acid than horse and wild boar salamis, whereas the last two productions showed higher values of secondary lipid oxidation. Plate counts showed that lactic acid bacteria (LAB), yeasts and coagulase-negative staphylococci (CNS) populations dominated the microbial community of all productions with Lactobacillus and Staphylococcus as most frequently isolated bacteria. The microbial diversity evaluated by MiSeq Illumina showed the presence of members of Gammaproteobacteria phylum, Moraxellaceae family, Acinetobacter, Pseudomonas, Carnobacterium and Enterococcus in all salamis. This study showed the natural evolution of indigenous fermented meat starter cultures and confirmed a higher suitability of horse and beef meat for nitrate/nitrite free salami production due to their hygienic quality at 30 d.

Consumer Acceptability and Demand for Cooked Beef Sausage Formulated With Pre- and Post-Rigor Deboned Beef

The objective of this study was to compare consumer acceptability and demand between pre- and post-rigor cooked beef sausage. Consumers (N = 100) evaluated the appearance, aroma, flavor, texture, and overall acceptability on a 9-point hedonic scale and formulated an independent bid for each product. Consumers preferred the aroma and flavor of pre-rigor sausage to those of post-rigor sausage (P = 0.008 and 0.029, respectively). This resulted in a greater overall acceptability of pre-rigor sausage than that of post-rigor sausage (P = 0.011). Cluster analysis revealed that 45 consumers in clusters 3 and 4 led to such greater acceptability. Average predicted unit-demand for the experiment was 1.59 kg (3.50 lbs)/(USD)$ greater for pre-rigor than for post-rigor sausage (P ≤ 0.001). Overall, the results indicated that pre-rigor processing yielded sausage with greater consumer acceptability and demand.

Effects of market type and time of purchase on oxidative status and descriptive off-odors and off-flavors of beef in Vietnam

The objective of the current study was to determine the effects of market type (super market - SM, indoor market - IM, open market - OM) and sampling time (at the opening - T0 and 4 h after the opening - T4) on antioxidant capacity, lipid oxidation, and descriptive sensory attributes of beef in Vietnam. Values of FC and TEAC were greater in OM beef than IM and SM (P < 0.001) and FC value was also greater at T4 than T0 (P = 0.038). The beef from SM had 7% greater TBARS than IM and OM (P = 0.003). Livery odor was less intense in raw beef from OM when compared to SM and IM (P ≤ 0.047). Sour odor in raw beef, and livery flavor in cooked beef was increased from T0 to T4 (P ≤ 0.035). Principal component analysis of descriptive sensory attributes indicated that FC and TEAC could predict partial livery flavor in cooked beef, but not off-odors in raw beef.

Technological characteristics of pre- and post-rigor deboned beef mixtures from Holstein steers and quality attributes of cooked beef sausage

The objective of this study was to determine the effects of deboning time (pre- and post-rigor), processing steps (grinding - GB; salting - SB; batter formulation - BB), and storage time on the quality of raw beef mixtures and vacuum-packaged cooked sausage, produced using a commercial formulation with 0.25% phosphate. The pH was greater in pre-rigor GB and SB than in post-rigor GB and SB (P < .001). However, deboning time had no effect on metmyoglobin reducing activity, cooking loss, and color of raw beef mixtures. Protein solubility of pre-rigor beef mixtures (124.26 mg/kg) was greater than that of post-rigor beef (113.93 mg/kg; P = .071). TBARS were increased in BB but decreased during vacuum storage of cooked sausage (P ≤ .018). Except for chewiness and saltiness being 52.9 N-mm and 0.3 points greater in post-rigor sausage (P = .040 and 0.054, respectively), texture profile analysis and trained panelists detected no difference in texture between pre- and post-rigor sausage.