Assessment of meat freshness in quality control employing chemical techniques: A review

Pearson, David

doi:10.1002/jsfa.2740190701

Cited by 62 publications

(35 citation statements)

References 46 publications

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“…The results revealed that both control and pediocin NCDC252 with disodium EDTA treated carcasses showed significant increase in TV value as storage period increases. This is in agreement with Pearson (1968), Kandeepan and Biswas (2007) and Chueachuaychoo et al, (2011).…”

Section: Tbasupporting

confidence: 92%

Assessment of Antibacterial Activity of Pediocin NCDC252 Produced from Pediococus acidilactici NCDC252 and Study of Its Effect on Physico-chemical Properties of Chicken Carcasses Stored at Refrigeration Temperature

Kamble¹,

Rao²,

Abraham³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Section: Tbasupporting

confidence: 92%

Assessment of Antibacterial Activity of Pediocin NCDC252 Produced from Pediococus acidilactici NCDC252 and Study of Its Effect on Physico-chemical Properties of Chicken Carcasses Stored at Refrigeration Temperature

Kamble¹,

Rao²,

Abraham³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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“…The ideal pH level for meat products is between 5.8 and 6.3 while 6.5 may be considered as an indicative for starting spoilage of meat (Pearson, 1968). At high pH (6.0 or higher) meat will spoil quicker than meat with a pH of (5.3 to 5.7) AMPC, (2002).…”

Section: Chemical Analysis: 321-hydrogen Ion Concentration (Ph)mentioning

confidence: 99%

Quality Assurance of Some Heat Treated Meat Products

Hady¹,

Mousa²,

Eissa³

2018

AJVS

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Key words:Luncheon, Frankfurter, Hot Dog, heat treated meat products, Coliforms, Salmonella, E.Coli, Organoleptic, Chemical and Microbiological examination.The aim of this work was to assure the quality of some heat treated meat products, through organoleptic, chemical and microbiological aspects of these products. These products were Luncheon, Frankfurter and Hot dog. A total of 75 samples of final products of Luncheon, Frankfurter and Hot dog (25 / each) were collected randomly from supermarkets in Cairo Province and transferred directly (in a dry icebox) to the laboratory under complete aseptic condition with a minimum of delay. All samples were subjected to organoleptic, chemical and microbiological examination to evaluate their quality status. The results of organoleptic examination revealed that the odour ranged from good to very good, medium to very good and fair to good in Luncheon, Frankfurter and Hot Dog respectively while colour and consistency was good to very good in the three products. The results of chemical analysis revealed that the chemical indicators pH, Total Volatile Nitrogen (T.VN.) and Thiobarbituric Acid (T.B.A.) were within the permissible limits according to EOS (2005). For the chemical examination the mean value of total mesophilic bacterial count was 5.73×10 2 ± 2.08×10 2 cfu/g, 2.07×10 6 ± 3.04×10 5 cfu/g, and 1.83×10 6 ± 2.76×10 5 cfu/g. Also, it was revealed that 100% of the examined samples of total mesophilic count of luncheon were less than the permissible limits according to EOS, (2005) while, 100% of samples of frankfurter and hot dog exceeded the permissible limits when compared with the same standard. The mean value of coliforms count were 2.92 ± 0.31cfu/g, 5.12 ± 0.25 cfu/g, and 6.92 ± 0.27cfu/g for Luncheon, Frankfurter and Hot Dog respectively. The three products were free from Salmonella. Luncheon was free from E.coli and S. aureus while frankfurter and hot dog both of E.coli and S. aureus were isolated in the rate of 80 and 12% respectively. And obtained results indicated that the gram negative coliforms and gram-positive bacteria were present predominantly, Moreover, Moulds and Yeasts counts.

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“…VBN was measured by the modified micro diffusion assay according to the method described by Pearson (1968). Each meat sample (3 g) was homogenized for 1 min with 3 mL distilled water and 6 mL TCA (10%), and then centrifuged at 2,090×g for 15 min.…”

Section: Vbn (Volatile Basic Nitrogen) Evaluationmentioning

confidence: 99%

Assessment of Dipping Treatment with Various Lactic Acid or Sodium Benzoate Concentrations to Extend the Shelf-life of Spent Hen Breast Meats

Gu¹,

Park²,

Yoon³

et al. 2011

Korean Journal for Food Science of Animal Resources

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This study was conducted to investigate the effect of immersion treatment using lactic acid (LA) and sodium benzoate (SB) on the physicochemical quality and freshness of spent hen breast meats. A total of 135 spent hen breast meats were subjected to 9 different treatments using various concentrations of LA and/or SB in sterile DW. The 9 treatment groups were as follows: Control, sterile DW without LA or SB; T1, 1% LA; T2, 2% LA; T3, 4% LA; T4, 1% LA and 0.1% SB; T5, 2% LA and 0.1% SB; T6 2% LA and 0.2% SB; T7, 2% LA and 0.4% SB; T8, 4% LA and 0.2% SB, respectively. All groups were kept at 4 o C for 15 d. The microbial counts in the control group gradually increased during storage, but those for the treated groups were significantly lower than the control or were not detected. The pH values of the control were significantly higher than those of the treated groups (p<0.05). In the color measurements, the lightness (L*) and yellowness (b*) values increased during storage and the redness (a*) values decreased (p<0.05). The K-value and volatile basic nitrogen of the treated groups were significantly lower than those of the control group (p<0.05). Overall, the combined results of this study indicate that LA and SB could be used as favorable preservatives for spent hen breast meats to extend their shelf-life during refrigerated storage.

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Assessment of meat freshness in quality control employing chemical techniques: A review

Cited by 62 publications

References 46 publications

Assessment of Antibacterial Activity of Pediocin NCDC252 Produced from Pediococus acidilactici NCDC252 and Study of Its Effect on Physico-chemical Properties of Chicken Carcasses Stored at Refrigeration Temperature

Assessment of Antibacterial Activity of Pediocin NCDC252 Produced from Pediococus acidilactici NCDC252 and Study of Its Effect on Physico-chemical Properties of Chicken Carcasses Stored at Refrigeration Temperature

Quality Assurance of Some Heat Treated Meat Products

Assessment of Dipping Treatment with Various Lactic Acid or Sodium Benzoate Concentrations to Extend the Shelf-life of Spent Hen Breast Meats

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