Chemical Composition of Meat and Meat Products

Cobos, Ángel; Dı́az, Olga

doi:10.1007/978-3-642-36605-5_6

Cited by 35 publications

(36 citation statements)

References 43 publications

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“…However, variations in chemical composition of same type HWGM can occur due to a number of factors, including different living environment, feeding conditions, physiological status, gender, and age (Soriano et al, ). In comparison to the other meat types such as pork, lamb, and veal, all studied HWGM had a higher protein content (Cobos, & Díaz, ). Also, the proportion of fat in roe deer, wild boar, and red deer meat of our research was lower compared with pork, chicken, lamb, and veal meat.…”

Section: Resultsmentioning

confidence: 95%

Comparison studies of the chemical, physical, technological, and microbiological characteristics of the European roe deer, boar, red deer, and beaver hunted wild game meat

Klupšaitė

Buckiūnienė

Šidlauskienė

et al. 2020

Animal Science Journal

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The aim of this research was to perform comparison studies of the chemical, physical, technological, and microbiological characteristics, including biogenic amines (BAs) and volatile compounds (VC), of the European roe deer (RDM), boar (BoM), red deer (ReDM), and beaver (BM) hunted wild game meat (HWGM). The outcome of this study showed a significant effect (p < .05) of animal species on protein content, pH, drip loss, shear force, cooking loss, color coordinates, total count of enterobacteria, and most of the VC. ReDM had the highest protein content (23.15%), cooking loss, L* and b* values. The lowest protein and cholesterol content and L* value and the highest pH, shear force, drip loss, and fat content were established in BM having the highest content of unsaturated fatty acids (UFA) (64.12% from total FA). The total UFA content in ReDM and BM was almost twofold higher, compared with saturated FA. Small amounts of main BAs (<7.8 mg/kg) were found in ReDM and BM, while a higher content of putrescine in RDM and BoM was established. The main VCs in HWGM were acetoin, pelargonic, and acetic acid. These findings provide a valuable data about the HWGM quality characteristics and might aid food manufacturers to improve and enhance the processing of the HWGM.

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Section: Resultsmentioning

confidence: 95%

Comparison studies of the chemical, physical, technological, and microbiological characteristics of the European roe deer, boar, red deer, and beaver hunted wild game meat

Klupšaitė

Buckiūnienė

Šidlauskienė

et al. 2020

Animal Science Journal

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“…Meat is a rich substrate mainly composed of proteins, albeit an abundant fraction of amino acids or small peptides is also available ( Cobos and Díaz, 2015 ). Despite the ability to synthetize some amino acids, all the strains seemed unable to grow utilizing ammonium as the sole nitrogen source and must rely on a pool of few pre-formed amino acids that should include at least glutamate, aspartate, serine, and alanine.…”

Section: Discussionmentioning

confidence: 99%

Comparative Genomics of Leuconostoc carnosum

et al. 2021

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Leuconostoc carnosum is a known colonizer of meat-related food matrices. It reaches remarkably high loads during the shelf life in packaged meat products and plays a role in spoilage, although preservative effects have been proposed for some strains. In this study, the draft genomes of 17 strains of L. carnosum (i.e., all the strains that have been sequenced so far) were compared to decipher their metabolic and functional potential and to determine their role in food transformations. Genome comparison and pathway reconstruction indicated that L. carnosum is a compact group of closely related heterofermentative bacteria sharing most of the metabolic features. Adaptation to a nitrogen-rich environment, such as meat, is evidenced by 23 peptidase genes identified in the core genome and by the autotrophy for nitrogen compounds including several amino acids, vitamins, and cofactors. Genes encoding the decarboxylases yielding biogenic amines were not present. All the strains harbored 1–4 of 32 different plasmids, bearing functions associated to proteins hydrolysis, transport of amino acids and oligopeptides, exopolysaccharides, and various resistances (e.g., to environmental stresses, bacteriophages, and heavy metals). Functions associated to bacteriocin synthesis, secretion, and immunity were also found in plasmids. While genes for lactococcin were found in most plasmids, only three harbored the genes for leucocin B, a class IIa antilisterial bacteriocin. Determinants of antibiotic resistances were absent in both plasmids and chromosomes.

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“…Fresh chicken meat is highly perishable, owing to its physical and chemical properties. Attributes such as high water holding capacity and abundance of nitrogenous compounds, lipids, carbohydrates, and vitamins make chicken meat a favorable environment for microbial growth [ 5 , 6 ]. Whereas the muscles of healthy living birds are sterile, microbial contamination deriving from animal microbiota, processing environment, and human personnel is unavoidably introduced to the carcass and chicken cuts [ 7 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Microbiota of Chicken Breast and Thigh Fillets Stored under Different Refrigeration Temperatures Assessed by Next-Generation Sequencing

Dourou¹,

Spyrelli

Doulgeraki³

et al. 2021

Foods

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Chicken is one of the most widely consumed meats worldwide. The exploration of the bacterial diversity of chicken meat may provide new insights into the chicken-associated microbiome that will lead to moderation of food spoilage or safety. This study was undertaken to explore the bacterial communities of chicken breast and thigh fillets stored at refrigeration (0 °C and 5 °C) and slightly abuse (10 °C) temperatures for 5 days through conventional cultural methods along with next-generation sequencing (NGS) analysis. Total viable counts (TVC), Brochothrix thermosphacta, Pseudomonas spp., and lactic acid bacteria (LAB) were enumerated, while the bacterial communities were mapped through 16S rRNA gene amplicon sequencing. Chicken breast and thigh fillets possessed a complex bacterial structure that incorporated a total of >200 Operational Taxonomic Units (OTUs) at the genus level. The core microbiota of fresh samples consisted of Acinetobacter, Brochothrix, Flavobacterium, Pseudomonas, Psychrobacter, and Vibrionaceae (family). These genera persisted until the end of storage in >80% of samples, except Psychrobacter and Flavobacterium, while Photobacterium was also identified. Hierarchical clustering showed a distinction of samples based on storage time and chicken part. Conventional plate counting with growth media commonly used in spoilage studies did not always correspond to the microbial community profiles derived from NGS analysis, especially in Pseudomonas, Acinetobacter, Photobacterium, and Vibrionaceae. Results of the present study highlight Photobacterium and Vibrionaceae, in general, as potent chicken meat spoilers and suggest the necessity to combine classical microbiological methods along with NGS technologies to characterize chicken meat spoilage microbiota.

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Chemical Composition of Meat and Meat Products

Cited by 35 publications

References 43 publications

Comparison studies of the chemical, physical, technological, and microbiological characteristics of the European roe deer, boar, red deer, and beaver hunted wild game meat

Comparison studies of the chemical, physical, technological, and microbiological characteristics of the European roe deer, boar, red deer, and beaver hunted wild game meat

Comparative Genomics of Leuconostoc carnosum

Microbiota of Chicken Breast and Thigh Fillets Stored under Different Refrigeration Temperatures Assessed by Next-Generation Sequencing

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