Search results for "Meat Product"

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 …

An international case-control study of maternal diet during pregnancy and childhood brain tumor risk: a histology-specific analysis by food group.

2009

Maternal dietary data from an international collaborative case-control study on childhood brain tumors were used to evaluate associations between histology-specific risk and consumption of specific food groups during pregnancy.Nine study centers from seven countries contributed 1218 cases and 2223 controls. Most cases were diagnosed between 1982 and 1992 and ranged in age from 0 to 19 years. Dietary consumption was measured as average grams per day.Foods generally associated with increased risk were cured meats, eggs/dairy, and oil products; foods generally associated with decreased risk were yellow-orange vegetables, fresh fish, and grains. The cured meat association was specific to astroc…

Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products.

2018

Plant extracts are increasingly becoming important additives in food industry due to their antimicrobial and antioxidant abilities that delay the development of off-flavors and improve the color stability in ready-to-eat (RTE) meat products. Due to their natural origin, they are excellent candidates to replace synthetic molecules, which are generally considered to have toxicological and carcinogenic effects. The efficient extraction of these antioxidant molecules from their natural sources, along with the determination of their activity in the commercialized products, have been a great challenge for researchers and food chain contributors. The objective of this review is to highlight the ap…

Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis prod…

2020

Abstract 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 …

Incidence of enterotoxigenic staphylococci and their toxins in foods

2002

Of 504 food samples collected from cafeterias, 19 (3.8%) yielded strains of enterotoxigenic staphylococci, and 10 (52.6%), 4 (21.1%), 3 (15.8%), and 2 (10.5%) of these strains produced enterotoxins C (SEC), D (SED), B (SEB), and A (SEA), respectively. Moreover, SEA, SEB, and SEC were isolated from three hamburger samples. Of 181 food samples collected from four restaurants before the implementation of the hazard analysis and critical control point (HACCP) system, 7 (3.9%) were found to contain enterotoxigenic strains, and SED, SEC, and SEA were produced by 4 (57.1%), 2 (28.6%), and 1 (14.3%) of these strains, respectively. One meatball sample with SEC was detected in a restaurant. After the…

Absence of Toxoplasma gondii in 100% Iberian products from experimentally infected pigs cured following a specific traditional process.

2020

Infection with Toxoplasma gondii in humans has usually been related to the consumption of raw, undercooked or cured meat. Our study is based on the detection of T. gondii in cured legs and shoulders made from 100% Iberian sows fed mainly with acorn and raised as outdoor livestock in Aracena (Spain), which having been elaborated following a specific curing process (time period and location). An outdoor farm with a total of 636 animals was studied, showing a seroprevalence of 10% for the parasite T. gondii. Twenty individuals were chosen to be experimentally infected and slaughtered 60 days post-infection. Their legs and shoulders were processed to make 100% Iberian ham legs and shoulders. Th…

Active packaging films with natural antioxidants to be used in meat industry: A review.

2018

Spoilage of meat products during processing, distribution and exposure in the markets have an important negative impact on meat industry from an economic point of view. Two of the main problems of meat and products during processing and subsequent storage are lipid oxidation and deterioration due to microorganism growth. In this context, several packaging alternatives have been developed by meat industry in order to limit these losses and to extend the meat products´ shelf life. Over the last years, the use of active packaging has been proposed as an alternative to traditional packaging. The principle of active packaging, particularly antioxidant active packaging, consists of including acti…

Microbial and chemical origins of the bactericidal activity of thermally treated yellow mustard powder toward Escherichia coli O157:H7 during dry sau…

2010

Abstract Work examines the origin of bactericidal activity in mustard flour and explores the relative contribution from starter cultures, E. coli O157:H7 itself and other sources. Bacteria can degrade naturally occurring glucosinolates in mustard and form isothiocyanates with antimicrobial activity. In the present work, 24 starter cultures (mostly from commercial mixtures) were screened for their capacity to decompose the glucosinolate, sinalbin. The most active pair, Pediococcus pentosaceus UM 121P and Staphylococcus carnosus UM 123M, were used together for the production of dry fermented sausage contaminated with E. coli O157:H7 (~ 6.5 log CFU/g). They were compared to industrial starters…

Natural antioxidants to reduce the oxidation process of meat and meat products

2019

Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life

2018

Abstract The effect of pitanga leaf extracts, as source of natural antioxidants, on physicochemical properties as well as lipid and protein oxidation of pork burgers during storage at 2 ± 1 °C, packed under modified atmosphere, was assessed. Formerly, the in vitro antioxidant and antimicrobial activities as well as the phenolic profile of pitanga leaf extracts were also studied. Thereafter, five samples were prepared, including control (without antioxidants), commercial synthetic antioxidant (BHT at 200 mg/kg) and three concentrations of pitanga leaf extracts: PLL (at 250 mg/kg), PLM (at 500 mg/kg) and PLH (at 1000 mg/kg). The predominant phenolic compounds identified in pitanga leaf extrac…