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Search results for: MEAT QUALITY
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Electronic noses: Powerful tools in meat quality assessment
PublicationMain factors that are considered by consumers when choosing meat products are colour and aroma, of which the latter is a more reliable indicator of quality. However, a simple sensory evaluation of hedonistic qualities is often not sufficient to determine whether protein is past its shelf life, and consumption of spoiled meat can lead to serious health hazards. Some volatile compounds can be used as spoilage indicators, and so a...
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Influence of Genotype on Meat Quality in Laying Hens after the Egg Production Season
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Post mortem development of meat quality as related to changes in cytoskeletal proteins of chicken muscles
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The Effects of Slaughter Age and Sex on Carcass Traits, Meat Quality, and Leg Bone Characteristics of Farmed Common Pheasants (Phasianus colchicus L.)
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Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products
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Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products [pdf]
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Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production
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A Chemometric Approach to Oxidative Stability and Physicochemical Quality of Raw Ground Chicken Meat Affected by Black Seed and Other Spice Extracts
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Effect of Soybean or Linseed Oil With RRR-D-α-Tocopherol or Dl-α-Tocopherol Acetate on Quality Characteristics and Fatty Acid Profile of Turkey Meat
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Poultry meat freshness evaluation using electronic nose technology and ultra-fast gas chromatography
PublicationTo ensure that chicken meat products are safe to consume, it is important to be able to reliably determine its shelf-life. To assess the applicability of ultra-fast gas chromatography and electronic nose technology in evaluation of poultry, an analysis of the headspace of ground chicken meat samples refrigerated over a period of 7 days was performed. Chemometric techniques were used to mine additional information from a multiparametric...
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Poultry meat freshness assessment based on the biogenic amines index
PublicationIn order to safeguard the well-being of the consumers, it is important to accurately determine the shelf life of poultry and poultry-based products. In this work, it was evaluated whether the measurement of the concentration of cadaverine, putrescine, histamine and tyramine can be used to assess the shelf-life of poultry meat stored in the different types of the containers. Based on the results it can be concluded that the collective...
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The microbial and sensory quality of mackerel hot smoked in mild conditions
PublicationThe quality indices of Atlantic mackerel, hot smoked at core temperature not exceeding 60°C, containing 14–27 g salt and 580–670 g water per kg meat, was determined just after smoking and during storage. The aerobic plate count after smoking, chilling and packing in cardboard boxes was 0–12 cfu/25 cm2of the skin of the smoked fish and 10–240 cfu/g of flesh. It was 1.9 log cycle lower than that in the frozen raw material. At 2°C,...
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The effect of high pressure on formation of volatile amines in minced meat of cod (Gadus morhua)
PublicationThe effects of high pressure at subzero temperature (193 MPa, at −20 °C) on inactivation of natural microflora of cod meat and degradation of trimethylamine oxide (TMAO) to trimethylamine (TMA) during refrigerated storage and to dimethylamine (DMA) and formaldehyde (FA) during frozen storage were investigated. The content of TMA, DMA and FA in cod meat did not change immediately after pressure treatment. During 40 days of frozen...
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The influence of moderate pressure and subzero temperature on the shelf life of minced cod, salmon, pork and beef meat
PublicationThe effect of moderate pressure at subzero temperature on natural microflora of minced cod, salmony, pork and beef meat was studied. Pressure of 193 MPa at –20 °C caused reduction of total bacterial count in pork and beef meat by 1.1 and 0.6 log cycles, respectively, and by about 1.5 log cycles in fish meat. Under these conditions the psychrophilic and psychrotophic bacteria were below the detection limit (<10CFU/g of sample) in...
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Portable Electronic Nose Based on Electrochemical Sensors for Food Quality Assessment
PublicationThe steady increase in global consumption puts a strain on agriculture and might lead to a decrease in food quality. Currently used techniques of food analysis are often labour-intensive and time-consuming and require extensive sample preparation. For that reason, there is a demand for novel methods that could be used for rapid food quality assessment. A technique based on the use of an array of chemical sensors for holistic analysis...
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Wojciech Wojnowski dr inż.
PeopleUkończył V Liceum Ogólnokształcące w Gdańsku w klasie o profilu matematyczno-fizycznym z wykładowym językiem angielskim. W 2009 roku rozpoczął studia na Wydziale Chemicznym PG na kierunku technologia chemiczna, uzyskując w 2012 roku tytuł inżyniera, a w 2013 tytuł magistra. W latach 2013–2015 studiował sinologię na Uniwersytecie w Nankinie dzięki uzyskaniu Stypendium Rządu ChRL. Po powrocie do Polski w 2015 roku rozpoczął studia...
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Literature update of analytical methods for biogenic amines determination in food and beverages
PublicationBiogenic amines (BAs) have been reported in a variety of foods, such as fish, meat, cheese, and wines. The formation of BAs in food by the microbial decarboxylation of amino acids can result in human allergic reactions, characterized by difficulty in breathing, rash, vomiting, and hypertension. Control measures to prevent biogenic amine formation in foods and/or reduce their levels should be considered. Therefore, monitoring of...
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The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal’s (pork and beef) meat
PublicationOne of the possibilities of using high pressure technique in inactivation of microorganism is conducting this process at subzero temperature. However, for its practical application in meat preservation the appropriate properties of meat should be kept. Therefore, the aim of this work was to examine the effect of pressure at subzero temperature (without freezing of water) on proteins and texture of mammal’s and cold-adapted fish...
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The impact of cooking method on the phenolic composition, total antioxidant activity and starch digestibility of rice (Oryza sativa L.)
PublicationThis study investigated changes in the phenolic composition, total antioxidant activity (TAA) and starch digestibility in white and brown rice due to three different cooking procedures, and subsequent reheating of cooked rice after storage. Among the analyzed samples, brown rice showed the highest TAA and phenolic content (622.5 mg kg-1 DW). All cooking methods resulted in significant decrease of phenolic content and TAA of rice...
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Detection of Toxoplasma gondii in meat - available techniques
PublicationToxoplasma gondii, which belongs to the phylum Apicomplexa, is an absolute intercellular parasite that infects a wide range of hosts, including warm-blooded animals and humans. An infection with this parasite causes toxoplasmosis, which in most cases remains latent. However, this disease is a major threat to immunocompromised people and pregnant women. In extreme cases, it can damage nervous system or case fatal abortion. Infected...
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Isothiocyanates may chemically detoxify mutagenic amines formed in heat processed meat
PublicationMeat consumption represents a dietary risk factor increasing the incidence of common cancers, probably due to carcinogenic amines (HAAs) formed upon meat heating. Interestingly, cancers whose incidence is increased by meat consumption, are decreased in populations consuming brassica vegetables regularly. This inverse correlation is attributed to brassica anticarcinogenic components, especially isothiocyanates (ITCs) that stimulate...
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Bodybuilders and high-level meat consumers’ behavior towards rabbit, beef, chicken, turkey, and lamb meat: A comparative review
PublicationIn bodybuilders’ diets, protein plays a crucial role in supporting muscle growth and repairing damaged muscle tissue. These individuals meet their protein needs by combining dietary sources with supplements. Animal-based proteins are often preferred over plant-based proteins because they are believed to better support muscle protein synthesis. This review explores the meat consumption patterns of bodybuilders and high-level meat...
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Direct determination of cadaverine in the volatile fraction of aerobically stored chicken breast samples
PublicationTo supplement the currently used methods for poultry meat shelf life assessment, it might be necessary to develop a technique for rapid headspace analysis of volatiles with no prior sample preparation step. Biogenic amines, in particular cadaverine, are considered meat spoilage indicators. Described in this article are the results of a preliminary investigation of the applicability of proton transfer reaction mass spectrometry...
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The effect of high pressure and subzero temperature on gelation of washed cod and salmon meat
PublicationThe objective of the present work is to examine the infl uence of pressure up to 193 MPa at subzero temperature (without freezing of water) on myofi brillar proteins of salmon and cod meat and on the properties of gels obtained from washed mince of these fi sh. The solubility of proteins from myofi brils of cod and salmon meat suspended in 100 mM KCl solution increased aft er treating the samples with pressure above 60 MPa. The...
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Changes in enzymatic activity of fish and slaughter animals meat after high pressure treatment at subzero temperatures
PublicationThe aim of this study was to determine changes in the activity of proteolytic enzymes and transglutaminase of fish and mammal meat after pressurization at subzero temperatures. The activity was measured at the optimal pHs determined for enzymes from particular types of tested meat. It was found that increasing the pressure in the range of 60–193 MPa, did not change significantly the activity of acidic proteases of cod flesh, while...
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Meat freshness classification using ultra-fast gas chromatography
PublicationMeat constitutes an important component of human diet. In order to ensure that it is safe to consume, it is important to be able to determine whether a particular sample is fresh. To this end, an analysis of the headspace of pork, beef, and poultrywas performed over a period of seven days using ultra-fast gas chromatography. Compounds that may possibly be used as indicators of spoilage were identified. Based on the obtained results...
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Edible Lepidoptera as human foods – a comprehensive review
PublicationAs the global population continues to grow, traditional protein sources like meat and fish are becoming increasingly unsustainable due to their environmental impact. Edible insects, on the other hand, are highly nutritious, require minimal resources to produce, and emit significantly fewer greenhouse gases than traditional livestock. Lepidoptera, one of the most diverse insect orders, contains some popular edible species that have...
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Enhancing the bioconversion rate and end products of black soldier fly (BSF) treatment – A comprehensive review
PublicationFood security remains a pressing concern in the face of an increasing world population and environmental challenges. As climate change, biodiversity loss, and water scarcity continue to impact agricultural productivity, traditional livestock farming faces limitations in meeting the growing global demand for meat and dairy products. In this context, black soldier fly larvae (BSFL) have emerged as a promising alternative for sustainable...
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Abuse or contamination? Ratio determination of clenbuterol enantiomers to distinguish between doping use and meat contamination
PublicationClenbuterol has been detected in urine of several athletes during routine doping control in the past years. Athletes claimed that the clenbuterol was ingested by eating contaminated meat. Providing analytical prove for this claim is difficult. clenbuterol consists of two enantiomers, R(-) and S(+)-clenbuterol. Currently available human and veterinary preparations were found to consist of a racemic mixture of both enantiomers. When...
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MRM–MS of marker peptides and their abundance as a tool for authentication of meat species and meat cuts in single-cut meat products
PublicationThe abundance of protein markers in different types of meat cuts was explored in the context of authentication of raw meat (pork, beef and chicken) and processed meat products. Peptides originating from myoglobin (Mb) and myosin (My) were analyzed using multiple reaction monitoring mass spectrometry (MRM–MS). Analytical protocol was optimized for good repeatability (CV < 10%) and high sensitivity. The MS signal intensity of Mb...
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Prediction of the Biogenic Amines Index of Poultry Meat Using an Electronic Nose
PublicationThe biogenic amines index of fresh chicken meat samples during refrigerated storage was predicted based on the headspace analysis using an electronic nose equipped with an array of electrochemical sensors. The reference biogenic amines index values were obtained using dispersive liquid–liquid microextraction–gas chromatography–mass spectrometry. A prototype electronic nose with modular construction and a dedicated sample chamber...
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Distinction of clenbuterol intake from drug or contaminated food of animal origin in a controlled administration trial – the potential of enantiomeric separation for doping control analysis
PublicationThe differentiation of clenbuterol abuse and unintentional ingestion by contaminated meat is crucial with respect to the valuation of an adverse analytical finding in human sports doping control. The proportion of the two enantiomers of clenbuterol may serve as potential discriminating parameter. For the determination of the individual enantiomers, specific methods were developed and validated for the different matrices under investigation...
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Relative quantification of pork and beef in meat products using global and species-specific peptide markers for the authentication of meat composition
PublicationWe used global and species-specific peptide markers for a relative quantitative determination of pork and beef in raw and processed meat products made of the two meat species. Four groups of products were prepared (i.e., minced raw meats, sausages, raw and fried burgers) in order to represent products with different extents of food processing. In each group, the products varied in the pork/beef proportions. All products were analysed...
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Experiments and numerical modeling of meat and bone meal pyrolysis in a rotary kiln
PublicationThe paper presents aspects of modelling the pyrolysis of meat and bone meal (MBM) in a rotary kiln. The pyrolysis of MBM produces a solid fraction which can be used as a fuel, a liquid fraction with potential chemical applications and a low heating value gas. The meat and bone meal pyrolysis was carried out at the temperature of 900 oC. Main features of experiments and numerical model of the pyrolysis were described. The model...
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Smoking: Traditional
PublicationSmoking, drying, and salting belong to the oldest methods of food preservation. Meat hung by the fire was preserved by a combination of drying and smoking. Often the raw material was first pickled in brine. In different regions of the world various procedures have been developed, best suited for treating meats and fish for specific purposes. Smoking extended the shelf life and imparted very desirable, new sensory properties to...
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Rapid Evaluation of Poultry Meat Shelf Life Using PTR-MS
PublicationThe use of proton transfer reaction mass spectrometry (PTR-MS) for freshness classification of chicken and turkey meat samples was investigated. A number of volatile organic compounds (VOCs) were selected based on the correlation (> 95%) of their concentration during storage at 4 °C over a period of 5 days with the results of the microbial analysis. In order to verify if the selected compounds are not sample-specific, a number...
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The Staged Combustion of Meat-and-Bone Meal:The Characteristics of Conversion Sub-processes and Large-Scale Process Outputs
Publicationt Organic waste has been playing an increasingly important role in the energy market as those that may support the economies in pursuing towards decarbonization by increasing the share of renewables in the overall energy balance. In this group of alternative fuels, meat-and-bone meals being a post-production waste of the steadily developing meat industry, constitute a considerable proportion. Though they are rich in minerals, their...
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Detection of Toxoplasma gondii Infection in Small Ruminants: Old Problems, and Current Solutions
PublicationToxoplasmosis is a parasitic zoonosis of veterinary importance, with implications for public health. Toxoplasma gondii infection causes abortion or congenital disease in small ruminants. Moreover, the consumption of infected meat, cured meat products, or unpasteurized milk and dairy products can facilitate zoonotic transmission. Serological studies conducted in various European countries have shown the high seroprevalence of specific...
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Dispersive liquid-liquid microextraction combined with gas chromatography–mass spectrometry for in situ determination of biogenic amines in meat: Estimation of meat's freshness
PublicationA dispersive liquid-liquid microextraction (DLLME) gas chromatography–mass spectrometry (GC–MS) technique was developed for the determination of selected biogenic amines (BAs) in samples of poultry, pork and beef. Prior to the extraction process, an appropriate volume of sodium hydroxide solution was added to each of the portioned samples. Next, samples were homogenized, centrifuged and finally sonicated at an increased temperature....
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Thermal utilization of meat and bone meals. Performance analysis in terms of drying process, pyrolysis and kinetics of volatiles combustion
PublicationA development of technology of thermal utilization requires a thorough knowledge of the physicochemical properties, as well as kinetics of combustion of volatiles and char. Due to waste management regulations the meat and bone meal (MBM) is regarded as biofuel constituting one of the alternatives to fossil fuels in the energy market. MBM is a heterogeneous material that may consist of several different fractions. The extensive...
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Plant-based meat substitute analysis using microextraction with deep eutectic solvent followed by LC-MS/MS to determine acrylamide, 5-hydroxymethylfurfural and furaneol
PublicationFor the analysis of plant-based meat substitutes and the determination of Maillard reaction products such as acrylamide, 5-hydroxymethylfurfural and furaneol, a novel and effective procedure based on hydrophobic natural deep eutectic solvent and liquid chromatography coupled with tandem mass spectrometry was developed for the first time. The 49 compositions of the deep eutectic solvents were designed and screened to select the...
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Experimental Study of Polish Sausage Drying Kinetics and Contraction by Image Data Analysis
PublicationThe goal of this paper has been to add an experimental data set for drying a meat product and provide a comparison with well-established thin-layer drying models. This article presented experimental investigations on the convective drying of Polish sausage slices at a temperature of 40°C. Slices have been in the thickness of 3 to 8mm. Measurements of mass loss and size change were performed. The data have been presented in the...
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The biological role of prolyl oligopeptidase and the procognitive potential of its peptidic inhibitors from food proteins
PublicationProlyl oligopeptidase (POP) is a conserved serine protease belonging to proline-specific peptidases. It has both enzymatic and non-enzymatic activity and is involved in numerous biological processes in the human body, playing a role in e.g., cellular growth and differentiation, inflammation, as well as the development of some neurodegenerative and neuropsychiatric disorders. This article describes the physiological and pathological...
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Mutagenic and Carcinogenic Compounds in Food
PublicationFood is a major environmental human cancer risk factor. One of the reasons for this is that food products contain substances that exhibit mutagenic and carcinogenic potential which may induce the transformation of normal somatic cells into cancerous cells. These compounds occur in food as a result of microbial contaminations (mycotoxins produced by molds), are generated from natural food components upon processing (e.g. heterocyclic...
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Toxoplasma gondii Recombinant Antigens in the Serodiagnosis of Toxoplasmosis in Domestic and Farm Animals
PublicationToxoplasmosis is caused by an intracellular protozoan, Toxoplasma gondii, and is a parasitic disease that occurs in all warm-blooded animals, including humans. Toxoplasmosis is one of the most common parasitic diseases of animals and results in reproductive losses. Toxoplasmosis in humans is usually caused by eating raw or undercooked meat or consuming dairy products containing the parasite. Diagnosis of toxoplasmosis is currently...
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Thermal utilization of meat-and-bone meal using the rotary kiln pyrolyzer and the fluidized bed boiler – The performance of pilot-scale installation
PublicationThermal utilization of meat-and-bone meal (MBM) is subject to stringent regulations that are meant to provide elimination of any potential pathogens. Incineration as well as other possible routes for thermal conversion of MBM are still at the research state. The universal technology was developed that allows to combust various types of waste organic materials, including animal waste, municipal solid waste and sludge, mixed at any...
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Enzymatic and Chemical Cross-Linking of Bacterial Cellulose/Fish Collagen Composites—A Comparative Study
PublicationThis article compares the properties of bacterial cellulose/fish collagen composites (BC/Col) after enzymatic and chemical cross-linking. In our methodology, two transglutaminases are used for enzymatic cross-linking—one recommended for the meat and the other proposed for the fish industry—and pre-oxidated BC (oxBC) is used for chemical cross-linking. The structure of the obtained composites is characterized by scanning electron...
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Pilot installation for thermal utilization of meat-and-bone meal using the rotary kiln pyrolyzer and the fluidised bed boiler
PublicationThe technology of thermal utilization of meat-and-bone meal (MBM) is still at the research state. However, there are already a number of existing pilot-scale installations that provide the complete, effective and environmentally safe process conducting. The universal technology was developed that allows to combust various types of waste, including animal waste, municipal waste and sludge, mixed at any ratio with different types...
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The Toolbox of Methods for Multidirectional Characterization of Dietary Nucleic Acids; Verification for Raw and Processed Food Products
PublicationCurrently, the nutritional value of food is associated mainly with components such as proteins, carbohydrates, and lipids. However, another important macromolecules present in many foods are dietary nucleic acids (dietNA), i.e., DNA as well as both coding and non-coding RNAs. In the context of food chemistry and nutrition, dietNA are nowadays vastly neglected. In consequence, there are no dedicated methodologies to characterize...
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First report of seroprevalence of Toxoplasma gondii infection in sheep in Pomerania, northern Poland
PublicationIntroduction and objective. Toxoplasmosis is parasitic disease which has economic relevance for both veterinary and human medicine. In sheep, toxoplasmosis is a major cause of abortion and can thus cause reproductive problems. The current study aimed to determine the occurrence of anti-Toxoplasma gondii IgG antibodies in sheep from 13 districts of northern Poland and thereby obtain actual data about T. gondii seroprevalence in...