Soybean and Gluten in Meat Products - Consumer Protection Strategy

Soybean and gluten belong to the group of basic food allergens and thus they are potentially hazardous. This work gives an overview of the analysis of meat products from retail shops for the presence of soybean and gluten, by using an ELISA method, not only because of the quality and authenticity but also in order to protect consumers’health. According to the results, control is necessary, because in 29.6% cases the presence of these allergens was identified in meat products but not indicated in their declarations.     

Total Phosphorus Content in Technologically Unprocessed Meat

The total phosphorus content was measured in raw, technologically unprocessed meats. Our results show that total phosphorus content in different raw meats varies substantially (from 1.41 g/kg to 4.22 ± 0.93 g/kg). Based on the results, manufacturers of meat products are advised that before production of any meat product, the precise amount of total phosphorus in raw meat starting material has to be known. Based on this, the content of added synthetic phosphates and polyphosphates together with the content of natural phosphorus in the meat would be within the prescribed values stated in the Regulation, which are 8 g/kg.     

斩拌在低温肉制品加工过程中的作用

斩拌是低温肉制品加工工艺中一道重要工序,主要阐述了斩拌时间、温度、顺序、程度等对产品的品质影响以及在斩拌过程中的注意事项。     

中国肉制品分类

根据我国肉制品最终产品的特征和产品的加工工艺,可以将肉制品分为以下十大类:香肠制品、火腿制品、腌腊制品、酱卤制品、熏烧烤制品、干制品、油炸制品、调理肉制品、罐藏制品、其他类制品。     

辐照处理肉及其制品的脂肪氧化效应研究

辐照处理肉及肉制品能有效的提高肉品的卫生安全质量、延长保质期。但是，辐照处理会加速肉与肉制品中脂肪的氧化。本文阐述了辐照诱导肉及肉制品脂肪氧化的机理，并对影响脂肪氧化的因素如辐照剂量、环境温度、包装形式以及抗氧化剂筛选及添加量等进行了综述。     

转谷氨酰胺酶在肉制品中的应用

从转谷氨酰胺酶所催化的生化反应入手,依据此酶对肌肉蛋白质作用的特点,阐述了转谷氨酰胺酶对改善肉制品质构、提高产品率、拓宽原料来源及开发新产品的重要作用,并且对转谷氨酰胺酶作用产物的生物利用性进行了探讨。     

Fruit-based Natural Antioxidants in Meat and Meat Products: A Review

Due to the potential toxic effects of synthetic antioxidants, natural antioxidant sources especially fruits are being preferred now-a-days for use in different meat products. The majority of the antioxidant capacity of a fruit is especially because of numerous phenolic compounds. Many of the phytochemicals present in fruits may help protect cells against the oxidative damage caused by free radicals, thereby reducing the risk of degenerative diseases such as cardiovascular diseases, various types of cancers, and neurological diseases. Various parts of the fruit including their byproducts like skin and seeds have been used in meat products. Plum has been used as plum puree, prunes (dried plum), and plum extracts. Grape skin, seed, peel extracts, and grape pomace; berries as cakes and powder extracts; pomegranate rind powder and its juice; and most of the citrus fruits have proved beneficial sources of antioxidants. All these natural sources have effectively reduced the thiobarbituric acid-reactive substances (TBARS) values and free radical frequency. Thus, lipid oxidation is prevented and shelf life is greatly enhanced by incorporating various kinds of fruits and their byproducts in meat and meat products. There is a great scope for the use of fruits as natural sources of antioxidants in meat industry. The review is intended to provide an overview of the fruit-based natural antioxidants in meat and meat products.     

Growth of Listeria Monocytogenes in Traditional Austrian Meat Jelly Products

Individual components of a traditional meat jelly (cooked meat chunks, gelatin and preboiled vegetable) with differences in pH and a_w can constitute a niche for the multiplication of Listeria. Listeria monocytogenes counts remained stable in jelly over 21 days at 2 and 8 °C, whereas in meat and vegetables, a >1 log₁₀ unit increase was observed after 7 days at 2 °C (or >5 log₁₀ at 8 °C). In the composed product, Listeria numbers remained stable at 2 °C (21 days), but increased more than 1 log₁₀ during 7 days at 8 °C. Improving safety of jellied meat by lowering pH is discussed.     

肉品微生态系统与肉类发酵剂研究

论述了鲜肉、腌制、熏制及传统自然发酵肉制品中主要微生态菌群的构成与气调贮藏、冷链系统中肉品微生态系的变化。介绍了国外商业化肉类发酵剂中酵母菌、霉菌、乳酸菌、微球菌、链霉菌等微生物的生理生化与分子特性。可以认为 ,以PCR为基础的分子检测技术将是对食品微生态系进行研究的有效手段。     

Biogenic Amines in Meat and Meat Products

It has been recognized for some time that biogenic amines occur in a wide range of foods, among them meat and meat products. Meat is an important component of the diet in developed countries. The presence of these amines in food is of interest for two reasons: firstly, for toxicological reasons, in the sense that high levels of dietary biogenic amines can be toxic for certain consumers, and secondly, for their role as possible quality indicators. Based on these two premises, the present article offers a new analysis on aspects of toxicology and on the use of biogenic amines as a quality control method, as well as on their presence in meat and meat products. The article focuses particularly on factors affecting the production of biogenic amines, with reference to various parameters relating to microorganisms, meat raw materials, and processing conditions. A better understanding of the factors determining their formation (i.e., microorganisms, raw materials used, and technological processes applied) and their effects could lead to ways of controlling their production, limiting their presence in the end product, and hence, rendering them less toxic.     

我国肉制品的发展趋势

本文通过分析我国近年来肉制品尤其是熟肉制品的发展现状,对未来熟肉制品和肉肠类制品的发展趋势进行了预测。     

肉及其制品中酵母菌和霉菌计数方法的建立

酵母菌和霉菌是引起肉及其制品腐败的重要微生物.本文对冷藏肉、冷冻肉、新鲜肉及各种肉制品进行了酵母菌和霉菌的计数,建立了肉及其制品中酵母菌和霉菌的计数方法.     

ISO22000体系在肉制品加工中的应用

The safety of cooked meat products is related to the hazard of food in tache of consumption. As the hazard exists in any tache of food chain, any one of the chain should try his best to control the safety of the food. The safety of the cooked meat products is always one of the most important problems. ISO22000: 2005 "Food safety management systems-Requirements for any organization in the food chain" offers a standard for the cooked meat products safety management.     

Mechanism and Influence Factors of N-nitrosamines Formation in Meat Products

Nitrite is one of the most important additives in meat products. In most countries the use of the additive is limited and either the ingoing or the residual amounts are regulated by laws. N-nitrosamines are formed by amines or amino acids with nitrite in meat. Investigations on the occurrence of N-nitrosamines in meat products have been carried out in many countries around the world. In this paper, mechanism of N-nitrosamine formation and its corresponding influence factors in meat products were reviewed. The contents of N-nitrosamines in meat and analytical techniques for the compounds were also described.     

IS022000体系在肉制品加工中的应用(英文)

The safety of cooked meat products is related to the hazard of food in tache of consumption. As the hazard exists in any tache of food chain, any one of the chain should try his best to control the safety of the food. The safety of the cooked meat products is always one of the most important problems. ISO22000:2005"Food safety management systems-Requirements for any organization in the food chain"offers a standard for the cooked meat products safety management.     

肉制品中亚销胺的形成机理及其影响因素分析

Nitrite is one of the most important additives in meat products. In most countries the use of the additive is limited and either the ingoing or the residual amounts are regulated by laws. N-nitrosamines are formed by amines or amino acids with nitrite in meat. Investigations on the occurrence of N-nitrosamines in meat products have been carried out in many countries around the world. In this paper, mechanism of N-nitrosamine formation and its corresponding influence factors in meat products were reviewed. T...     

功能性可食用膜在生鲜肉和肉制品保鲜中的应用研究进展

近年来,无论是在包装领域还是食品保鲜领域,可食用膜都受到了国内外学者的极大关注。随着对其研究的深入,更多形式的可食用膜用于生鲜肉和肉制品保鲜。目前研究的热点主要集中于功能性可食用膜,但对于这种可食用膜的研究主要集中于果蔬制品上,其在生鲜肉和肉制品上的应用研究比较零散。本文对应用于生鲜肉和肉制品保鲜的功能性可食用膜进行较为系统的归类,对其改善生鲜肉和肉制品的品质和货架期的研究进行综述,对可食用膜与其他保鲜技术联合使用在肉制品保鲜中应用的发展进行介绍与分析。     

European Food Poisoning Outbreaks Involving Meat and Meat-based Products

Foodborne illnesses are syndromes including nausea, vomiting, abdominal cramps and diarrhea caused by the ingestion of food contaminated by chemical substances or microorganisms and/or their toxins. Reporting of food poisoning has been mandatory for European Union member states since 2003. Data collected by the European Food Safety Authority (EFSA) include number of outbreaks per causative agent, number of human cases as well as hospitalization and death rates. This paper will focus on meat products as food vehicles for FBOs. Following the legal definition of meat and meat products and the European reporting scheme, the main pathogenic bacteria will be presented.     

亚硝酸盐对腌腊肉制品风味的影响

本文对传统肉制品中的主要风味物质来源进行了综述,并以亚硝酸盐对低温香肠风味作用为例,分析了添加亚硝酸盐的肉制品风味物质来源,通过比较表明,亚硝酸盐的添加使肉制品增加了多种风味物质,腌肉风味得到加强,是亚硝酸盐改善肉制品风味的原因之一。     

浅谈肉灌制品的感官检验

本文简要粗浅地介绍了感官检验肉灌制品的一般方法 ,简便易行 ,适合消费者操作