Search results for "MEAT"
showing 10 items of 515 documents
Multiple Mass Transfers of Small Volatile Molecules Through Flexible Food Packaging
2007
This article deals with evolution of packed foodstuff quality with time of storage. The transport of small volatile molecules (flavor compounds, water vapor, and gases) into and through flexible food packaging materials is reviewed, as well as their multiple transfers. Sorption, diffusion, and permeation phenomena are distinguished. Transport properties are largely determined by packaging characteristics, flavor molecules properties, food matrix composition, and environmental conditions. Transfer of small volatile molecules into and through food packaging materials can modify food quality and properties of the packaging materials, thus possibly altering packed foodstuff shelflife. More rese…
Lactobacillus tucceti sp. nov., a new lactic acid bacterium isolated from sausage
2006
Abstract Following the application of several molecular techniques strain R 19c, isolated from sausage by Reuter in 1970 and deposited at the DSMZ as Lactobacillus sp., has been identified as pertaining to a new species. It showed singular ISR- Dde I and ISR- Hae III profiles that allowed its differentiation from 68 lactic acid bacteria reference strains analyzed. Phylogenetic analysis based on 16S rRNA gene sequences places this strain in the genus Lactobacillus within the Lactobacillus alimentarius group. Species L. versmoldensis is the closest phylogenetic neighbor with 96.3% sequence similarity. DNA–DNA hybridization experiments confirmed the independent status at species level of this …
Analiza zmian cen w łańcuchach dostaw żywności na przykładzie rynku mięsa wołowego w Polsce
2016
Łańcuch dostaw żywności łączy działania, których podstawowym celem jest zapewnienie zadowolenia nabywcom oraz zysku przedsiębiorstwom uczestniczącym w przepływie produktów i usług ze sfery pierwotnej produkcji rolnej (rolnika) aż do konsumenta. Łańcuch dostaw żywności charakteryzuje się dużą różnorodnością podmiotów wchodzących w jego skład. Obejmuje on producentów, dostawców, firmy transportowe, magazyny, sprzedawców hurtowych i detalicznych, organizacje usługowe oraz konsumentów. Zmiany zachodzące na rynku żywności mają zazwyczaj charakter cykliczny. Poziom cen detalicznych na rynku żywności oraz zależności między ich poziomem w poszczególnych ogniwach łańcucha dostaw charakteryzują się r…
Zależności cenowe w łańcuchach dostaw żywności na przykładzie cen mięsa
2015
Łańcuch dostaw żywności łączy działania, których podstawowym celem jest zapewnienie zadowolenia nabywców oraz zysku przedsiębiorstwom uczestniczącym w przepływie produktów i usług ze sfery pierwotnej produkcji rolnej (rolnika) aż do konsumenta. Łańcuch dostaw żywności charakteryzuje się dużą różnorodnością podmiotów wchodzących w jego skład. Obejmuje on producentów, dostawców, firmy transportowe, magazyny, sprzedawców hurtowych i detalicznych, organizacje usługowe oraz konsumentów. Zmiany zachodzące na rynku żywności mają zazwyczaj charakter cykliczny. Poziom cen detalicznych na rynku żywności oraz zależności pomiędzy ich poziomem w poszczególnych ogniwach łańcucha dostaw charakteryzują się…
Role of sodium nitrite on phospholipid composition of cooked cured ham. Relation to its flavor
1997
Abstract The role of sodium nitrite on phospholipid composition was studied during the processing of cooked cured ham. Evolution of the different classes of phospholipids in raw meat, cured meat with brine injected at 0, 50 and 100 mg of sodium nitrite/kg meat, and cooked meat, was determined as well as fatty acid content of phosphatidyl choline and phosphatidyl ethanolamine in raw and cooked meat. The major effect of sodium nitrite was observed on phosphatidyl ethanolamine whose content was significantly lowered in the presence of this salt. This effect was observed at the end of the curing process and was not modified by the cooking. The fatty acid content between raw meat and cooked cure…
Isolation of a peptidic fraction from the goat cheese water-soluble extract by nanofiltration for sensory evaluation studies
1997
Abstract The effect of the small water-soluble peptides on the taste of cheeses has not been clarified yet because of the high difficulties to isolate them from the other water-soluble compounds. A new filtration method, nanofiltration, using ionizable membranes, allowed us to purify a peptidic fraction prepared from the permeate obtained by ultrafiltration (MWCO=1000) of a goat cheese water-soluble extract. A large proportion of mineral salts and a part of amino acids were eliminated from the nanofiltration retentate where a majority of small peptides were concentrated. The peptidic fraction was incorporated in a cheese model with known synergistic effectors such as mineral salts and amino…
Human artificial membranes in (bio)analytical science: Potential for in vitro prediction of intestinal absorption-A review
2021
Abstract Artificial membranes for investigation of the human absorption (oral, dermal or respiratory) of target organic compounds are aimed at mimicking the interactions occurring at and within the cell lipid membrane. Biomolecules such as proteins are also integral components of the lipid membranes and play a pivotal role towards understanding the complex mechanisms of human absorption. In this review, we will differentiate biomimetic platforms based on static (batchwise) and dynamic modes. In the former, a synthetic membrane placed between two phases (donor and acceptor) mimics a given biological system to study permeability. Parallel artificial membrane permeation assays are the most com…
From macroscopic to molecular scale investigations of mass transfer of small molecules through edible packaging applied at interfaces of multiphase f…
2009
Abstract This paper presents a multi-scale approach to investigate mass transfer properties of edible films that integrates some published data and new original results. The transport of small molecules, such as water, between the different parts of multiphase food products leads to quality deterioration and thus requires the use of barrier edible films or coatings. Therefore, it is necessary to characterise the properties of both food and edible barriers, like the diffusivities of their respective migrants. Surface properties characterisation of edible films, composed of an iota-carrageenan matrix in association with a high melting point fat was investigated by goniometry and allows the de…
Synthesis and characterization of well-defined poly(tert-butyl acrylate) star polymers
2009
Abstract Star polymers with different numbers and lengths of poly(tert-butyl acrylate) (PTBA) arms were obtained via atom transfer radical polymerization. Aliphatic alcohols with different number of hydroxyl groups varying from 3 to 6 and calix[4]arenes based on pyrogallol with 12 and 16 phenol groups were transformed to bromoester derivatives to prepare multifunctional ATRP initiators used as the cores of the stars. The star polymers were characterized by GPC with refractive index, multiangle laser light scattering and viscosimetric detectors. The molar masses of the stars reached 70,000 g/mol and the molar mass dispersities did not exceed 1.2. To elucidate the compact structure of the sta…
Effect of the dam’s feeding regimen on the meat quality of light suckling lambs
2010
In order to verify the effect of the introduction of concentrates without GMO risk and at low aflatoxin risk in the diet of grazing milk ewes on the quanti-qualitative production of meat of their milk-fed light lambs, two trials were carried out - in Sicily, on 32 Comisana lambs, slaughtered at 49±4 days (trial 1); and in Sardinia, on 28 Sarda lambs, slaughtered at 31±4 days(trial 2) - comparing the following grazing dams’ feeding regimes: High stocking rate + Organic (barley – tickbean or pea) Concentrate (HO); High stocking rate + Conventional (maize-soybean) Concentrate (HC); Low stocking rate + Organic Concentrate (LO); Low stocking rate + Conventional Concentr…