Improving safety and quality of Egyptian pastrami through alteration of its microbial community

Even though sheep and goat processed meat products are not as popular as pork, beef or poultry and are generally considered not as important, they have a very important role in meat consumption around the world. A concise review of the origin and type of the most important sheep and goat processed meat products produced in different countries and world regions is made. The manuscript also summarizes the most recent studies on sheep and goat processed meats on the physicochemical characterizations, sensory quality, microbiological quality and safety. Some conclusions and future trends in production, processing and commercial potentiality for sheep and goat processed meat products are discussed. Several possibilities exist to make them more diversified and appealing to the market. Processing meat from culled animals is an interesting way to value animals with low market acceptability. Some as fermented sausages, cured legs and pâtés have great commercial potential as highly acceptable consumer commodities. An interesting field of food research is the rediscovery of a new generation of goat and sheep meat products as functional foods that will respond to the constant innovation required by the meat industry. Everything related to food safety must be considered in the future.

Section: Dried and Semi-dried Productsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Sheep and Goat Meat Processed Products Quality: A Review

Teixeira

Silva

Guedes

et al. 2020

“…The ingredients other than meat as spices and constituents of seasoning paste were treated via autoclave at 121 • C for 15 min to alter their microbial community and sterilize them as they may be a source of contamination for pastrami during the fabrication process [23]. The autoclave treatment and other kinds of sterilization processes were included in suppliers' certificates.…”

Section: Non-meat Additives Used For Curingmentioning

confidence: 99%

“…The utilization of HACCP-treated high-quality and autoclaved non-meat constituents enhanced bacteriological quality by minimizing microbial content (total bacterial count and E. coli O157:H7) and affirmed manufactured pastrami safeness via destroying E. coli O157:H7, which is considered as one of the most essential foodborne microorganisms and diminishing its aflatoxin levels below acceptable aflatoxin border (20 ppb) [23].…”

Section: Non-meat Additives Used For Curingmentioning

confidence: 99%

Hazard Analysis and Critical Control Point (HACCP) Application to Dry-Cured Pastrami in Egyptian Pastrami Factories

El-Mougy,

Abd-Elghany,

Imre

et al. 2023

Self Cite

The current study established a HACCP tactic for all hazards related to Egyptian dry-cured pastrami production. All types of hazards that could occur at each production step were depicted. The fabrication steps of pastrami were originally based on the processes and conclusions presented in two previous publications by members of the research team; thus, the current scientific paper is considered a completion of the two previous publications. All operations executed and products manufactured outside the pastrami factory were excluded. The HACCP system was only applied to dry-cured pastrami production stages from receiving frozen raw meat and non-meat ingredients until packaging and storing the final product. Four CCPs were detected and taken into account. The permissible critical limits of additives and non-meat ingredients were considered. Suitable corrective actions were arranged. Regular HACCP plan review, proper recording of detected CCPs and critical limits were necessary for validation processes. Following up with the supply chain by obtaining the certified suppliers, together with the importance of the verification procedures of the elaborated HACCP plan, were essential in order to ensure the production of safe food without defects.

“…Nevertheless, spices were demonstrated to improve also the safety profile of pastrami, a dry-cured meat product traditionally produced in Egypt with beef, lamb, water buffalo or camel meat, and very common also in Mediterranean and Middle East countries [61]. In detail, spices contained in a seasoning paste made of salt, sweet and hot pepper, fresh garlic, clove, coriander, rosemary, fenugreek seeds and nutmeg, decreased Escherichia coli and aerobic microbial counts and reduced aflatoxins content below the permission limit of 20 ppb [62].…”

Section: Use Of Spices And/or Plant Extractsmentioning

confidence: 99%

Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review

Martuscelli

Serio

Capezio

et al. 2020

Only some animal species could be transformed into ḥalāl salami and the raw meat must be obtained from ritually slaughtered animals. Several scientific studies have been conducted on ritual slaughtering practices and manufacturing of meat products for Jewish and Muslim religious communities; furthermore, many projects have been funded by the European Community on this topic. The authenticity and traceability of meat is one of the priorities of ḥalāl food certification systems. The pig matrix (meat and/or lard) may be fraudulently present in ḥalāl processed meat, as well as salami, for both economic and technological purposes; in fact, the use of these raw materials reflects the easier availability and their lower cost; furthermore, it allows manufacturers to obtain final products with better quality (sensory properties) and stability (especially with respect to oxidative reactions). The aim of this review is to discuss the qualitative and technological aspects of ḥalāl raw meat for dry fermented sausages (salami); moreover, this study focuses on the most recent studies carried out on the certification system and on the analytical methods performed in order to solve problems such as fraud and adulteration of ḥalāl salami and other halal meat foods.