Novel approaches in improving the quality and safety aspects of processed meat products through high pressure processing technology - A review

BackgroundIn recent years, there has been growing consumer demand for the minimally processed and chemical additives free Ready-To-Eat (RTE) healthier meat products. On the other hand processed and RTE meat products have been notified as the primary cause for food borne outbreaks in different countries that commonly associated with emerging pathogens such as Salmonella, Listeria monocytogenes and Escherichia coli species.Scope and approachHigh pressure processing (HPP) has been renewed as a best non-thermal intervention for extending the shelf-life and safety of RTE meat products without altering the sensory and nutritional properties. Meat products are complex medium with different physical and chemical compositions that influence the lethality of the microorganisms during HPP. Using high pressure levels (above 600 MPa) for complete sterility of meat products may not be economically feasible more over it may negatively affect the product quality characteristics. The present review aimed to explore the recent research investigations addressed the multi hurdle approaches to increase the effectiveness of HPP at lower processing levels in order to reduce the processing costs and to improve the safety and quality of processed meat products.Key findings and conclusionsThe combination of natural antimicrobials (plant bioactive compounds and bacteriocins) and antioxidants (plant phenolic compounds) as additional hurdles through different mechanisms (active and intelligent packaging) during HPP can definitely be an effective and innovative intervention in ensuring the complete safety of processed meat products. Moreover, the development of low salt meat products with optimum quality attributes can be highly possible through HPP technology.     

不同季节运输酱卤类低温肉制品品质变化研究

采用卤牛肉、烟熏肉为原料,模拟冬季、春季、夏季三个季节的运输温度(3、8、15℃)对产品进行两次运输,运输时间分别为3、6h,平均运输速度80km/h。通过运前运后贮藏样品并测定其水分含量、色泽、菌落总数等指标,得出运输前后原料肉制品品质变化大小以及运输过程对原料肉制品贮藏特性的影响。结果表明,两种产品在运输贮藏过程中质量均发生劣变,长时间、高温度运输对产品贮藏特性的下降影响显著,对于微生物、色泽运输温度影响较显著,对于水分、质构特性运输时间影响较显著。总体上运输过程会不同程度影响产品的贮藏特性,长时间高温度运输会使产品贮藏中货架期缩短。      

Maintenance of safety and quality of refrigerated ready-to-cook seasoned ground beef product (meatball) by combining gamma irradiation with modified atmosphere packaging

Abstract: Meatballs were prepared by mixing ground beef and spices and inoculated with E. coli O157:H7, L. monocytogenes, and S. enteritidis before packaged in modified atmosphere (3% O₂+ 50% CO₂+ 47% N₂) or aerobic conditions. The packaged samples were irradiated at 0.75, 1.5, and 3 kGy doses and stored at 4 °C for 21 d. Survival of the pathogens, total plate count, lipid oxidation, color change, and sensory quality were analyzed during storage. Irradiation at 3 kGy inactivated all the inoculated (approximately 10⁶ CFU/g) S. enteritidis and L. monocytogenes cells in the samples. The inoculated (approximately 10⁶ CFU/g) E. coli O157:H7 cells were totally inactivated by 1.5 kGy irradiation. D¹⁰‐values for E. coli O157:H7, S. enteritidis, and L. monocytogenes were 0.24, 0.43, and 0.41 kGy in MAP and 0.22, 0.39, and 0.39 kGy in aerobic packages, respectively. Irradiation at 1.5 and 3 kGy resulted in 0.13 and 0.36 mg MDA/kg increase in 2‐thiobarbituric acid‐reactive substances (TBARS) reaching 1.02 and 1.49 MDA/kg, respectively, on day 1. Irradiation also caused significant loss of color and sensory quality in aerobic packages. However, MAP effectively inhibited the irradiation‐induced quality degradations during 21‐d storage. Thus, combining irradiation (3 kGy) and MAP (3% O₂+ 50% CO₂+ 47% N₂) controlled the safety risk due to the potential pathogens and maintained qualities of meatballs during 21‐d refrigerated storage. Practical Application: Combined use of gamma irradiation and modified atmosphere packaging (MAP) can maintain quality and safety of seasoned ground beef (meatball). Seasoned ground beef can be irradiated at 3 kGy and packaged in MAP with 3% O₂+ 50% CO₂+ 47% N₂ gas mixture in a high barrier packaging materials. These treatments can significantly decrease risk due to potential pathogens including E. coli O157:H7, L. monocytogenes, and S. enteritidis in the product. The MAP would reduce the undesirable effects of irradiation on quality, and extend the shelf life of the product for up to 21 d at 3 °C.     

冰温气调贮藏对牛羊肉品质影响的研究进展

创新牛羊肉的贮藏保鲜技术是高品质生鲜牛羊肉及其调理制品加工的必然途径。冰温结合气调贮藏技术在肉制品保鲜方面具有显著作用。本文详细介绍了其在牛羊肉保鲜加工中的应用,综述了其对牛羊肉感官、加工、营养、卫生品质的影响,并对其后期的研究方向做出展望,为此项技术在牛羊肉及其制品中应用提供参考。      

天然有机肉制品配料、加工和质量安全

主要介绍了天然肉制品的定义,通过举例介绍了天然肉制品的加工工艺,最后,还讨论了其在不添加人工添加剂的条件下可能会产生的一些质量安全问题,为以后的肉制品的加工研究提供理论基础。     

肉制品研发在质量管理体系中的作用

肉制品研发与质量管理是ISO9000、HACCP质量管理体系中的一部分。要求的侧重点不同,技术研发与质量管理必须有各自的独立机构。没有强有力的研发,就不可能有好的质量管理。同理,没有好的质量管理,再好的设计也不能保证产品的品质。好的质量管理,是企业保证产品质量持续改进的保障。     

我国肉蛋制品质量安全标准现状与建议

我国在肉蛋生产和消费方面已连续22年居世界第一,但根据《食品安全法》要求和生产实际情况,我国内蛋制品质量安全标准还存在一些问题亟待解决。文章分析了我国肉蛋制品标准存在的部分问题,并针对这些问题提出了一些合理的建议。     

Judging a product by its cover: Packaging sustainability and perceptions of quality in food products

In this paper, we test the influence of packaging sustainability on consumers’ perceived quality of food products using two experiments featuring raisins, chocolate bars and coffee. First, the results show that the perceived quality of a food product is more positive when it is packed in a sustainable packaging than when it is packed in a conventional packaging. Next, we demonstrate that product sustainability moderates the influence of packaging sustainability. Finally, we show that the perceived naturalness of the product induced by package and product sustainability explains the perception of product quality.     

The effect of carrageenan and gelatine hydrosols incorporated with acidic electrolysed water on surface microbiota and quality changes on pork meat

The aim of the study was to determine antimicrobial efficiency of carrageenan and gelatine hydrosols containing acidic electrolysed water (AEW) on surface microbiota of meat and evaluate possible quality changes in raw meat after treatment with experimental AEW‐containing hydrosols. Microbiological examination of meat samples covered with AEW‐containing hydrosols (total number of microorganisms, yeast and moulds, and psychrotrophs) was performed. To evaluate quality changes, haem pigments, colour, thiobarbituric acid‐reactive substances (TBARS), antioxidant capacity and preliminary sensory evaluations were performed. Treatment with AEW‐containing hydrosols causes improvement in microbiological quality of meat samples. The treatment with AEW‐containing hydrosols significantly influenced the variability of myoglobin forms of tested meat samples. Changes in L*a*b* colour parameters were found and favourably affected sensory evaluation of meat quality, especially for samples treated with AEW and gelatine‐containing hydrosols. The TBARS values of all AEW–sols‐treated samples were in the range of 0.30–0.39 mg malondialdehyde kg^?1. Radical scavenging (DPPH) and reducing ability (FRAP) assays confirmed that process of electrolysis significantly improved antioxidant activity of modified meat samples compared to treatment with hydrosols containing nonelectrolysed salt solutions. Obtained results suggest that hydrosols incorporated with AEW may be used for food preservation because of their antimicrobial activity and positive impact on quality factors of raw meat.     

农产品质量安全检测机构工作流程中的输入与输出风险点探析

随着农产品质量安全检验检测机构的快速发展,农产品检验检测市场需求不断被释放,业务量的井喷给检测机构带来了效益也带来风险,送检客户需求与检测机构服务的一致性显得尤为重要。本文在意识到农产品质量安全检测过程中信息交互的重要作用的背景下,从农产品质量安全检测输入和输出运行机制的两个方面,分析了工作流程中的主要输入和输出风险点,提出通过有效控制合同评审和报告审核降低输入和输出风险。输入和输出风险的有效控制将更准确地表达客户需求,为客户提供更好的服务,有益于整个农产品质量安全体系的发展,也提供了有益的机构风险评估意识,为推动高质量风险评估服务的发展提供参考。     

科技引领我国水产品质量安全走向更高水平

水产品质量安全与人民群众的健康和国民经济的发展息息相关。近十几年来, 水产品安全事件频发, 牵动着民众的神经, 制约了水产品行业的发展。针对这一现状, 国家采取了十分有力的政策和措施。本文总结了我国水产品质量安全领域近十年研究的历程, 包括国家科技计划立项、科研团队和平台建设、标准法律法规健全、水产品危害因子检测控制技术等, 并对产出的成果包括论文、专利、著作等进行了详细的统计分析。这些成果的取得对于水产品质量安全向好发展起到重要的作用, 我国的水产品抽检合格率总体呈逐年上升趋势。在此基础上, 深入分析了我国水产品质量安全领域目前面临的问题和挑战, 并展望了未来的发展趋势, 以期为我国水产品质量安全领域的健康发展, 提升我国水产品国际竞争力提出建议。     

新型无损检测技术在肉品品质检测中的应用

无损检测技术因具有非破坏性,快速,精准的特点在肉类研究中得到了广泛应用。本文简要介绍了电子舌和电子鼻、近红外光谱、拉曼光谱、低场核磁共振等新型无损检测技术的原理,详细论述了其在肉制品品质检测中的应用情况,并对其应用前景进行了展望。     

新中式服装产品的消费需求与产品设计供给落差

为缩小新中式服装产品的消费需求与产品设计供给间的落差,提升企业产品开发效率,基于期望确认理论,首先通过访谈与因素分析提炼出新中式服装产品消费需求的7个构面与30个元素因子;其次使用成对样本T检验,验证了受测者对消费需求元素因子的期望与认知之间存在显著差异;最后基于品质机能展开法,找出应优先改善的消费需求项目与产品设计技...     

Effect of storage temperatures and time on shelf‐life of sliced and modified atmosphere packaged Pastırma,a dried meat product,produced from beef

The effects of modified atmosphere on some physical, chemical and microbiological properties of sliced past?rma made from beef Longissimus dorsi muscle were investigated. Sliced‐past?rma samples (moisture 43.65 ± 0.15%, pH 5.71 ± 0.02) were stored in modified atmosphere packages (50% N₂ + 50% CO₂) at 4 and 10 °C for 150 days. The storage period had a significant effect (p < 0.01) on moisture, pH, thiobarbituric acid reactive substances, free fatty acid, non‐protein nitrogen, water‐soluble nitrogen, colour values and total aerobic bacteria, lactic acid bacteria and Micrococcus/Staphylococcus counts. The storage temperatures (4 and 10 °C) also had a significant effect (p < 0.01) on moisture, pH, thiobarbituric acid reactive subctances, free fatty acid, water soluble nitrogen, a* values, total aerobic bacteria lactic acid bacteria, and Micrococcus/Staphylococcus counts. It was determined that the storage period × the storage temperature interactions had a significant (p < 0.01) effect on the values of pH, a* and the counts of total aerobic bacteria, lactic acid bacteria, Micrococcus/Staphylococcus. It was also observed that the yeast and mold count was the highest in the first storage period and decreased throughout storage. Enterobacteriaceae count was also below the detectable level (<2.00 cfu g^?1) throughout the storage period. Copyright © 2005 Society of Chemical Industry