高温加工方式对肉品质的影响

以猪肉(红肉)、鸡鸭肉(白肉)为原料,以色泽、全质构(TPA)等为指标,研究高温加工方式(煎制、炸制、烤制)对常见红、白肉食用品质的影响。结果表明:3种加工工艺对3种肉样的色泽、剪切力、TPA影响均显著(P0.05)。经煎、炸、烤制工艺处理后,3种肉样L~*、b~*值均显著增大(P0.05),猪肉a~*值减小(P0.05),而鸡肉a~*值增大(P0.05);3种高温工艺处理后,猪肉、鸭肉剪切力值显著增大(P0.05),鸡肉剪切力变化均不显著(P0.05);煎、炸、烤3种工艺均能显著增大猪肉硬度(P0.05),对于白肉,除煎制2,3 min及炸制3min 3组外,肉样硬度均显著增大(P0.05);经3种高温工艺处理后,猪肉、鸡鸭肉弹性均显著增大(P0.05)。     

Biogenic amines in chicken meat products in relation to bacterial load,pH value and sodium chloride content

Exogenous biogenic amines may present food poisoning hazards, especially when coupled with additional risk factors. In recent years, consumption of poultry meat and poultry meat products has increased. Therefore, the goals of this work were to estimate biogenic amines in chicken meat products and to find a correlation to bacterial quality, pH value and/or NaCl content. A total number of 60 random samples of chicken frankfurter, luncheon and keshta were collected from Cairo and Assiut supermarkets and groceries. The samples were analyzed for estimation of histamine, tyramine, cadaverine and puerscine. The results were in low levels and varied in each product. The bacterial quality was evaluated with respect to total colony, Enterobacteriaceae, coliforms, Lactobacillaceae and Pseudomonas aeruginosa counts. These amine‐producering bacteria were detected in low amounts. Such findings as well as pH value and NaCl content correlated with amines levels.     

Changes in the nutrient quality of meat in an obesity context

Today, being either overweight or obese is becoming the norm both in developing and developed countries. Developing countries often experience a double burden of nutrition-related diseases, as both over and undernutrition are experienced, with overweight presently exceeding underweight in most developing countries. Global diet trends such as moving from a traditional diet to more refined foods and increased sugar and saturated fat intake are identified as contributing to excess energy intake. The nutritional content of meat is non-homogenous and dynamic and meat has changed considerably in fat content, in many countries, during the last decade due to consumer demand. Choosing a particular meat cut of a specific fatness level, prior to cooking and consuming it without added high energy condiments, as well as trimming on the plate, can make a significant contribution to decrease energy intake, from a total diet perspective. Prudent portion size is also of importance. Meat is recognised as an important source of protein, vitamin B(12), Vitamin D and essential Omega 3 fatty acids, as well as bio-available minerals such as iron, zinc and selenium.     

Inclusion of red meat in healthful dietary patterns

Dietary patterns are an important concept in dietary recommendations. The Western pattern is most commonly defined as a diet characterized by high intakes of refined grains, sugar and red meat, and has been shown to be associated with increased risks for certain types of cancer, coronary heart disease, diabetes, and obesity. However, isolating the independent effects of individual foods on health outcomes is central to helping individuals choose foods to build healthier dietary patterns to which they can adhere. Red meat is a popular source of high quality protein and provides a variety of essential nutrients that improve overall diet quality. It is also a source of saturated fatty acids, which observational evidence suggests are associated with heart disease, although recent data challenge this. Several studies have shown that lean red meat can be successfully included in recommended heart-healthy dietary patterns without detriment to blood lipids. Furthermore, increased dietary protein has been shown to promote healthy body weight and composition, in part by increasing satiety, and to improve vitality and stamina.     

Advances in the industrial production of halal and kosher red meat

The worldwide volume and value of trade in halal and kosher meat and co-products are huge. Muslim countries alone consumed meat estimated to be worth USD 57.2 billion in 2008. The halal and kosher principles that govern the production of red meat have many similarities, as well as some fundamental differences. Perhaps the most significant difference is that at the time of slaughter, the animal needs only to be alive to meet the minimum halal requirement, but must be both alive and conscious for kosher. It is for this reason that reversible pre-slaughter stunning is acceptable only for halal meat, although a compromise form of post-slaughter stunning is now considered kosher in some countries. Extensive research on animal physiology and welfare has characterised and optimised the methods for stunning livestock, and enabled advancement in associated technologies. This forms the basis for harmonising the religious and secular requirements for the protection of animal welfare at slaughter. These technologies and the associated processing practices for the industrial production of halal and kosher meat are reviewed in this paper.     

MRFs基因家族对肉品质的影响

肌肉调节因子(MRFs)基因家族编码4种肌肉特异性转录因子,分别是MyoD、MyoG、Myf5和Myf6,它们是控制骨骼肌生成的关键调节因子,共同控制肌肉的生成。研究表明,这些肌肉特异性转录因子与肌肉生长和肉质有着密切的关系。本文就生肌调节因子MRFs家族的结构特性、作用机理及各成员对肉质的影响进行了综述,并对其研究进展及应用前景进行了讨论。      

The impact of communicating conflicting risk and benefit messages: An experimental study on red meat information

Health risk and benefit messages that pertain to the same food may leave consumers unsure about the health consequences and advisability of consuming the food where conflict is inferred between the risk and benefit messages. A 2 × 2 between-subjects vignette study was carried out to investigate how food consumers from eight European countries (N = 803) appraised conflicting risk and benefit messages and whether the trustworthiness of a third-party communicator through which a conflicting message is received moderated appraisals of this information. We also investigated whether appraisals were subject to cross-cultural variation based on cultural levels of uncertainty avoidance. Communication of a conflicting message outlining the benefits of red meat led to decreased credibility being attributed to the original risk message compared to when a second confirmatory risk message was communicated. Evaluation of the new information was not impacted by any apparent conflict with the original risk message; however, the third-party communicating the new message did impact the credibility of this new information. These effects were not subject to cultural variation. Further understanding on the strategies employed by consumers to evaluate conflicting food-related risk and benefit messages is discussed.     

肉品品质评定方法研究进展

肉类产业是食品产业的重要支柱,世界范围内肉类的人均年消费量接近30 kg,随着世界经济的不断发展,肉类消费量也具有很大的提升空间。肉品的品质是影响消费意欲的重要因素,肉品品质评定方法的建立对肉类食品的健康发展具有十分重要的意义。目前国内外关于肉品品质的评定方法研究主要是针对猪、牛、鸡、鸭等大宗产品,其中对猪肉、牛肉的品质研究较为全面,有相对完整的评定体系,其他畜禽肉的评定方法则主要参考猪肉和牛肉的指标,考虑到不同物种的差异性,最终的评价结果可能会有较大差异。本文综述了肉色、p H值、系水力和嫩度等主要肉品品质指标的评定方法及相关影响因素,并将不同评定方法的测定条件和结果进行了比较,为肉品品质评定体系的建立及完善提供参考依据。     

Trends in the production and storage of fresh meat – the holistic approach to bacteriological meat quality

The aim of this review paper is to introduce readers to the modern approach to meat production as recommended by public authorities. No part of the food chain can be regarded alone but has to be seen as part of the whole. A holistic approach to fresh meat storage and retailing must therefore start with the living animal and cannot end with the sale of the meat. It must also include the consumers. One of the highest priority issues for consumers, producers and governments is food safety, and with it, consumer safety. Here we briefly describe the possibilities of keeping initial amounts of bacteria in meat low and modern storage of fresh meat. In future, the consumer must be incorporated in the meat food chain.     

Cadmium in meat and edible offal of free-range reared Swallow-belly Mangulica pigs from Vojvodina (northern Serbia)

The aim of this study was to determine the cadmium concentration in four muscles and 10 edible offal items of 15 free-range reared Swallow-belly Mangulica pigs from Vojvodina, by flame atomic absorption spectrometry after mineralisation by dry ashing. All individual concentrations in muscles and heart, tongue, spinal cord, back fat and leaf fat were below the limit of detection (LOD?=?0.050?mg/kg). In lungs, spleen and brain, cadmium concentrations ranked from below LOD, 0.055 and 0.058 to 0.057, 0.065 and 0.074?mg/kg, respectively. The concentration of cadmium in liver and kidney ranged from 0.089 to 0.116?mg/kg and from 0.204 to 0.440?mg/kg, respectively. Cadmium concentrations in liver and kidney of free-range reared Swallow-belly Mangulica pigs slaughtered at about 20 months of age were lower than in liver and kidney of commercial pigs from Vojvodina, slaughtered at about 6 months of age.     

Acceptability and nutritive value of keropok-like snack containing meat offal

A simple type of snack was developed from a mixture of wheat flour, cassava flour and pulverized meat offal. Wheat flour, cassava flour and dehydrated bovine lung, liver, spleen and bone were mixed with water to form a dough. The dough was steamed, cut into thin slices and dried. The snack, which is fried before consumption, contains 4.3% protein, 150 mg lysine per 100 g protein, 5 mg per 100 g iron, 51.5 mg per 100 g calcium and 20 μg per 100 g vitamin A.     

德阳市场肉制品质量调查

分析肉制品的质量状况,为生产企业找出改进方向,提高肉制品的质量,提高产品合格率。选择有代表性的肉制品采样,依据有关标准进行检验分析。在总共51份肉制品样品中,总合格率为76.47%。在不合格的指标中,水分占33.33%,酸价占25.00%,亚硝酸盐残留占16.67%,细菌总数、蛋白质和过氧化值各占8.33%。     

超高压对肉制品中微生物及品质的影响

超高压技术凭借其明显的诸多优点应用于肉制品加工中越来越多,它能够有效地延长食品的贮藏期,这与其能够杀死肉中的微生物有关。同时,经高压处理后的肉制品的品质会有所变化,不同动物的肉经过高压处理后的颜色变化不同;代表肉嫩度的剪切力也会改变,适当的高压会提高肉品的嫩度,用不同的压力水平和时间处理肉制品时,肌肉蛋白所产生的凝胶的硬度也不同。超高压技术也存在一些缺点,诸如肉制品在经过不同的压力水平和持续时间的高压处理时会引发脂质氧化,导致肉制品的货架期变短。本文从超高压技术在肉制品加工中对于肉制品中微生物以及肉制品品质方面的影响进行综述,为超高压技术可以更好地应用于肉制品加工提供一定的理论依据。     

近红外光谱分析技术在肉类产品检测中的应用研究进展

近年来,近红外光谱技术(Near Infared Spectroscopy,NIRS)作为一种新型光学检测技术在食品工业中得到越来越广泛的应用,被证实为肉和肉制品品质检测中最为有效、先进的方法之一。文章综述了近红外光谱技术在肉类行业应用中近年来的研究进展,主要包括肉品化学成分、感官指标、物理性质的检测及肉品品种、等级的鉴定,并且展望了该技术的发展前景,认为标准化取样、改善参考方法将有助于提高近红外光谱技术的预测精度。      

天然虾青素对鸭肉品质和脂质氧化稳定性的影响

研究天然虾青素对肉鸭的感官、肉质和储藏稳定性的影响。试验选择108只出壳健康商品樱桃谷肉鸭,随机分为2组,分别饲喂添加0mg/kg(对照组)和10mg/kg虾青素(试验组)的饲粮。结果表明:饲喂虾青素可显著改善肉鸭胫掌、喙的颜色,并可在肝脏、胸肌和腿肌中沉积,可显著降低胸肌鲜样和冰冻样中的丙二醛(MDA)含量。     

感官评价原理在肉质评价中的应用

论述了感官评价原理的基本内容及其在肉质感官评价中的应用。着重论述了肉质评价员的选拔与培训、肉质评价专门实验室的建设原则、肉质评价程序的设计原则、肉质感官评价结果的分析。最后简单分析了我国肉质感官评价存在的问题及对策。     

烹制时间对狮子头营养品质和挥发性风味物质的影响

为探究烹制时间对狮子头营养品质和挥发性风味物质的影响,该文对不同烹制时间条件下狮子头的基础营养成分、色泽、卡路里、质构、嫩度和挥发性风味物质指标进行研究.结果 表明,不同烹制时间对狮子头的营养品质和挥发性风味物质含量影响显著(P<0.05).烹制过程使狮子头中水分含量增加显著(P<0.05).与原料肉相比,烹至120 ...     

Effect of pelvic suspension on the instrumental meat quality characteristics of red deer (Cervus elaphus) and fallow deer (Dama dama) venison

The effect of pelvic and Achilles tendon suspension of red and fallow deer carcasses on meat quality parameters were compared. Venison was evaluated from red deer stags (n = 14), bucks (n = 14) and fallow deer does (n = 10) between 12 and 36 months old. Immediately after slaughter, carcasses were split down the dorsal midline and assigned to one of the two hanging methods and pH and core body temperature measured. Twenty-four hours post-slaughter muscles were excised. Venison from fallow deer and red deer stags pelvic-suspended had significantly lower (P < 0.001) cooked shear force values than Achilles hung carcasses. There was no significant difference between hanging technique for other characteristics measured. These data indicated that pelvic suspension should be adopted by the deer industry to increase tenderness of venison.     

Blast chilling and low voltage electrical stimulation influences on bison (Bison bison bison) meat quality

Conventional carcass chilling is a lengthy and energy expensive process. Blast chilling (BL) can reduce cooling time and associated shrink loss, although its application may compromise meat quality, particularly in lean carcasses or those with localized finish such as bison. Low voltage electrical stimulation (LVES) can reduce the risk of decreased meat quality by inducing rapid rigor onset prior to exposure of the musculature to extreme cold temperature. BL (−20°C, 3 m·s⁻¹ air velocity, 2 h) accelerated temperature decline of bison Longissimus lumborum (LL) and significantly reduced cooler shrink loss versus conventional chilling (CONV: 0–2°C, 24 h). While BL tended to produce darker meat, this effect was tempered by the application of LVES, and samples from the combined treatment were significantly lighter than CONV. BL resulted in reduced tenderness in the LL, as assessed by shear force measurement, in part due to significantly shorter sarcomere length in BL samples. Taste panelists, however, were unable to detect a significant or detrimental BL effect. Where LVES was incorporated, there was an improved tenderness response with ageing. The combined LVES/BL treatment of bison carcasses is recommended for rapid processing without compromising meat quality.