Hazards and Safety Issues of Meat and Meat Products

Das, Arun K.; Nanda, Pramod Kumar; Das, Amiya Kumar; Biswas, Subhasish

doi:10.1016/b978-0-12-816333-7.00006-0

Cited by 43 publications

(37 citation statements)

References 44 publications

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“…Muscle foods, particularly meat and fish, are prone to degradation during storage as a result of microbial activity and/or undesirable chemical reactions [ 6 ], hence cannot be stored for long periods. Besides, muscle foods are rich in nutrients, having a high moisture content, and a moderate pH, which also makes them particularly susceptible to microbial contamination [ 7 , 8 ]. The polyphenolic compounds (flavonoids, tannins) from plant components like pomegranate fruit by-products have antibacterial properties.…”

Section: Pomegranate In Muscle Food Applicationsmentioning

confidence: 99%

“…These food products with high water content and moderate pH are perishable in nature, hence cannot be stored for longer periods without any preservatives [ 6 ]. The susceptibility of these products to spoilage results from microbial activities and undesirable chemical changes, such as oxidation of muscle proteins and lipids during storage [ 7 , 8 , 9 ]. Lipid oxidation of muscle foods results in extensive colour loss, structural damage to protein, and production of rancid or unpleasant flavours [ 4 , 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

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Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits

et al. 2021

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In recent years, considerable importance is given to the use of agrifood wastes as they contain several groups of substances that are useful for development of functional foods. As muscle foods are prone to lipid and protein oxidation and perishable in nature, the industry is in constant search of synthetic free additives that help in retarding the oxidation process, leading to the development of healthier and shelf stable products. The by-products or residues of pomegranate fruit (seeds, pomace, and peel) are reported to contain bioactive compounds, including phenolic and polyphenolic compounds, dietary fibre, complex polysaccharides, minerals, vitamins, etc. Such compounds extracted from the by-products of pomegranate can be used as functional ingredients or food additives to harness the antioxidant, antimicrobial potential, or as substitutes for fat, and protein in various muscle food products. Besides, these natural additives are reported to improve the quality, safety, and extend the shelf life of different types of food products, including meat and fish. Although studies on application of pomegranate by-products on various foods are available, their effect on the physicochemical, oxidative changes, microbial, colour stabilizing, sensory acceptability, and shelf life of muscle foods are not comprehensively discussed previously. In this review, we vividly discuss these issues, and highlight the benefits of pomegranate by-products and their phenolic composition on human health.

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Section: Pomegranate In Muscle Food Applicationsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits

et al. 2021

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“…Many muscle foods are prone to lipid oxidation and spoil rapidly because they contain high levels of polyunsaturated lipids (Das, Nanda, Das, & Biswas, 2019). This is particularly true for fish that contain high levels of ω‐3 fatty acids.…”

Section: Effects Of Nanoemulsion On Muscle Food Productsmentioning

confidence: 99%

“…Meat and fish are highly perishable and cannot usually be stored for longer periods. These products are rich in nutrients and have a high moisture content and a moderate pH, which make them particularly susceptible to microbial contamination (Das et al., 2019; Hygreeva & Pandey, 2016). As a result, innovative strategies are being explored to inhibit microbial contamination or growth, so as to increase their shelf life (Barros‐Velazquez, 2016).…”

Section: Effects Of Nanoemulsion On Muscle Food Productsmentioning

confidence: 99%

Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review

Das

Nanda

Bandyopadhyay

et al. 2020

Comp Rev Food Sci Food Safe

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Recently, there has been growing interest in implementing innovative nanoscience‐based technologies to improve the health, safety, and quality of food products. A major thrust in this area has been to use nanoemulsions because they can easily be formulated with existing food ingredients and technologies. In particular, oil‐in‐water nanoemulsions, which consist of small oil droplets (<200 nm) dispersed in water, are being utilized as delivery systems for various hydrophobic substances in foods, including nutrients, nutraceuticals, antioxidants, antimicrobials, colors, and flavors. In this article, we focus on the application of nanoemulsion‐based delivery systems for improving the quality, safety, nutritional profile, and sensory attributes of muscle foods, such as meat and fish. The article also critically reviews the formulation and fabrication of food‐grade nanoemulsions, their potential benefits and limitations in muscle food systems.

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“…Food safety issues especially in livestock products is a concern for the consumers due to the possible adverse effect of chemical preservatives as well as the emergence of food-borne pathogens (Castellano et al, 2008;Das et al, 2019). Synthetic antioxidants were widely used in the food industry to decrease the rate of lipid oxidation (Das et al, 2019;Domı´nguez et al, 2019), but consumer concerns over their safety and toxicity have prompted the food industry to search for natural sources (Coronado et al, 2002;Das et al, 2020;Pateiro et al, 2018). Food preservation by natural and microbiological methods is satisfactory in reducing the incidence of food-borne illnesses, solving economic losses due to microbial spoilage of raw materials and food products and meeting the food requirements of people by increased functionality (Altuntas et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Characterization of crude extract prepared from Indian curd and its potential as a biopreservative

Das

Chauhan

Agrawal

et al. 2020

Food sci. technol. int.

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The adverse effects of chemical preservatives used to prevent food spoilage have led to the search for various biopreservatives. Considering this, a study was undertaken to prepare crude extract (CE) from Indian curd (a fermented dairy product) and characterized it in terms of antioxidant and antimicrobial activities against some common food-borne bacteria. The CE exhibited well pronounced antimicrobial activity against Bacillus cereus and Salmonella typhimurium. The minimum inhibitory concentration (MIC) of CE was recorded for 2-fold concentrated solution prepared from a 10-fold stock. The CE exhibited a significantly higher ( p < 0.05) antioxidant and antimicrobial activities compared to its fractions. The CE was found to be heat stable (up to 100 ℃ for 30 min) and exhibited a significant ( p < 0.05) increase in activity at pH 2–7 and in combination with 2% citric acid solution. Trypsin treatment suggested it to be of proteinaceous in nature. The antibacterial activity of CE remained intact at 4 ℃ for seven days, whereas non-significant ( p > 0.05) changes in its activity were noted during storage at −20 ℃ for 30 days. The curd sample used for preparation of CE, when tested for bacteriocin production and subsequent antimicrobial activity, did not show inhibition against S. typhimurium. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis analysis of CE and its fractions revealed multi-banding pattern. By virtue of its bioactivities observed, CE can be explored as a promising food biopreservative.

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Hazards and Safety Issues of Meat and Meat Products

Cited by 43 publications

References 44 publications

Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits

Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits

Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review

Characterization of crude extract prepared from Indian curd and its potential as a biopreservative

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