Authenticity of food is an issue that is growing in awareness and concern. Although food adulteration has been present since antiquity, it has broadened to include entire global populations as modern ...food supply chains have expanded, enriched and become more complex. Different forms of adulteration influence not only the quality of food products, but also may cause harmful health effects. Meat and meat products are often subjected to counterfeiting, mislabelling and similar fraudulent activities, while substitutions of meat ingredients with other animal species is one among many forms of food fraud. Feed is also subject to testing for the presence of different animal species, but as part of the eradication process of transmissible spongiform encephalopathies (TSE). In both food and feed cases, the final goal is consumer protection, which should be provided by quick, precise and specific tools. Several analytical tests have been employed for such needs. This paper provides an overview of authentication of meat and meat products compared with species identification in feed control, highlighting the most prevalent laboratory methods.
The aim of the study was to evaluate the survival of Listeria monocytogenes during the production of Čajna sausage with short maturation time. Sausage batter was inoculated with three different ...serotypes 4b and serotype 1/2a of L. monocytogenes. Control sausages were without any starter culture added; the second batch was inoculated with strains of Lactobacillus sakei, Staphylococcus carnosus and Staphylococcus xylosus, and the third batch was inoculated with strains of Debaryomyces hansenii, Lactobacillus sakei, Pediococcus acidilactici, Pediococcus pentosaceus, Staphylococcus carnosus and Staphylococcus xylosus. After 18 days of ripening, L. monocytogenes was not detected in any of the sausages, but during this fermentation and drying, the numbers of this pathogen was lower in the sausages inoculated with starter cultures.
Lairage time (short — 8min to 2.7h, n=28 vs. long — 14 to 21.5h, n=72) and pig handling (gentle — no use of stick or electric prod, pig not slipping, falling, nor emitting high-pitched vocalizations ...vs. rough — where any of these occurred) effects on pig stress and meat quality were measured. Blood lactate and cortisol, plus post-mortem pH (pH60min; pH24h), temperature (T60min), drip loss, sensory and instrumental color and meat quality for the longissimus dorsi, pars lumbalis derived meat were determined. Carcass rigor mortis and skin damages were measured. Lairage time significantly affected blood lactate, carcass rigor mortis, skin damages, drip loss, color and meat quality. Handling procedure influenced blood lactate, pH60min and T60min. Long lairage was more stressful, and was detrimental to carcass quality, but caused better meat quality compared to short lairage. Rough handling was related to higher lactate and lower meat quality.
•Effects of lairage time and handling on pig stress and meat quality were measured.•Blood lactate and cortisol, pH, temperature, drip loss and color were determined.•Lairage time and handling had significant effects on stress and meat quality.•Longer lairage improved meat quality, but was more stressful to pigs.•Rough handling was more stressful to pigs and deteriorated meat quality.
Selection of optimal hybrid of Pekin duck and housing system could improve yield and quality of duck meat. The aim of this study was to investigate the effects of two rearing systems (intensive vs ...semi-intensive housing) on growth performance, carcass quality, and selected physical meat quality traits of two commercial strains of Pekin ducks. The study was performed on 240 one-day-old Pekin ducklings of two different strains (120 ducklings of STAR 53 medium hybrid and 120 ducklings of SM3 heavy hybrid) during a 49-day period. Half the birds (120) were reared in a complete confinement system on a floor (intensive system), while the remaining 120 ducks had access to land outside (semi-intensive system). Growth performance of ducks was determined by BW, weight gain, feed intake, and feed conversion ratio (FCR), carcass quality by dressing percentage, percentage of basic cuts in carcasses, and content of various tissues in basic cuts, while meat quality was determined by pH, drip loss, cooking loss, Warner-Bratzler shear force, and color (L*, a*, and b*) values. At the end of the study, SM3 heavy hybrid and STAR 53 hybrid Pekin ducks achieved similar BWs. Higher final BW and lower overall FCR were found in ducks reared in the intensive system than in ducks kept in the semi-intensive system. Higher dressing percentage, weight and percentage of breast, but also a lower percentage of back with pelvis in the carcasses were determined in SM3 hybrid ducks than in STAR 53 hybrid ducks. The strain of duck did not affect meat pH, drip loss, or L* color value. Moreover, housing system affected the physical meat quality of the ducks, since breasts from ducks reared in the semi-intensive system had higher initial meat pH, higher percentage of EZ-drip loss and cooking loss, and higher L*, a*, and b* values than did breasts from intensively-reared ducks. In conclusion, SM3 ducks were more suited for broiler production due to their better carcass quality than STAR 53 ducks. Furthermore, ducks reared in the intensive system had better growth performance results and better physical meat quality traits than did ducks from the semi-intensive system.
•Effects of dietary Se on carcass and meat quality in ducks were measured.•Inadequate and supranutritional Se levels in diets resulted in lower live weight.•Differences in moisture, protein and lipid ...content of duck meat were found.•Selenium supplementation increased activity of glutathione peroxidase in plasma.
The aim of this study was to assess how dietary supplementation of organic selenium affected carcass and meat quality, tissue selenium content and glutathione peroxidase activity in ducks. The study was performed on 240 one-day old ducklings of the same origin (Cherry Valley hybrid), during a 49-day period, that were fed diets supplemented with four different levels of selenium yeast (ALKOSEL® R397): groups with 0mg/kg, 0.2mg/kg, 0.4mg/kg and 0.6mg/kg added Se. Live weight, carcass characteristics, meat quality characteristics, chemical composition of meat, selenium content in plasma, feces, liver and meat, as well as plasma glutathione peroxidase activity were determined. Animals fed high Se diets (0.4mg/kg) had higher live weight (P<0.05) compared to those fed diets with inadequate (0mg/kg) or with supranutritional (0.6mg/kg) Se levels. Chemical analysis of meat revealed differences in moisture, protein and lipid content among compared groups. Breast meat from the group with the highest dietary Se (0.6mg/kg) had a higher protein content (P<0.01) compared to breast meat from groups with 0mg/kg and 0.2mg/kg added Se. Se supplementation increased significantly Se levels in plasma, liver and muscles, as well as activity of glutathione peroxidase in plasma.
The aim of this study was the investigation of water, sediments and fish tissues contamination with heavy metals. All samples were taken from the Danube River in Belgrade region, a location upstream ...from Batajnica. Concentrations of Cd, Hg and Pb in water samples were not detected, while concentrations of Zn, Fe, Cu and As were in the range of 0.004 - 0.330 mg L
. Iron was the most deposited metal in sediment samples in contrast to water samples where all investigated metals were detected. For the purpose of heavy metals determination in fresh fish tissue, fifteen samples of three different fish species, silver carp (Hypophthalmichthys molitrix), common carp (Cyprinus carpio) and wels catfish (Silurus glanis) were collected. Concentrations of Pb, Cd, As and Hg were determined in the digestive tract, liver and muscle by absorption spectroscopy. The highest concentration of Pb was in the digestive tract in all three fish species, ranging from 0.036 to 1.518 μg g
, while Cd was mostly deposited in the liver. Concentrations of As were in the range of 0.36 - 0.73 μg g
in Hypophthalmichthys molitrix, 0.013 - 0.18 μg g
in Cyprinus carpio and 0.003 - 0.005 μg g
in Silurus glanis tissues, while the content of Hg was equal in all tested tissues of carp. Concentrations of all metals were found to be present in the fish samples at different levels, but these values are under the maximum residual levels prescribed by the European Union (EU) and the maximum allowed concentrations (MAC) for Serbia, so the fish meat is acceptable for the human consumption.
Pre-slaughter stress and pork quality Stajković, S; Teodorović, V; Baltić, M ...
IOP conference series. Earth and environmental science,
09/2017, Letnik:
85, Številka:
1
Journal Article
Recenzirano
Odprti dostop
Stress is an inevitable consequence of handling of animals for slaughter. Stress conditions during transport, lairage and at slaughter induce undesirable effects on the end quality of meat such as ...pale, soft, exudative meat and dark firm dry meat. Hence, it is very important to define appropriate parameters for objective assessment of level of stress. Attempts to define measures of stress have been difficult and no physiological parameter has been successfully used to evaluate stress situations. One physiological change in swine associated with animal handling stress and with pork quality is an increase in blood lactate concentration. Plasma cortisol was thought to be an appropriate indicator of stress, but the concentration was not consistently changed by different stressors. Therefore, finding alternative parameters reacting to stressors, such as acute phase proteins, would be of great value for the objective evaluation of level of stress and meat quality. As the stress during pre-slaughter handling is unavoidable, the final goal is to improve transport and slaughter conditions for the animal and, as a consequence, meat quality and animal welfare.
The objective was to study the relationships between the carcass characteristics and meat composition of young Simmental beef, classified with regard to conformation and degree of fatness scores, and ...total lipid content, depending on gender. For this purpose, 90 animals (60 male and 30 female Simmental beef cattle) were analysed. The results of the study showed that gender affected carcass measurement scores and chemical composition of meat through its important effect on overall animal fatness. Referring to correlations, male carcass conformation score was negatively related to slaughter weight, total lipid content and fatness score. On the other hand, slaughter weight, hot and cold carcass weight, dressing percentage and carcass conformation was positively related to fatness score, all of them being significant. However, female carcass conformation score was positively related to slaughter weight, total lipid content and fatness score. Hot and cold carcass weights of female Simmental beef cattle were positively correlated to slaughter weight, total lipid content and carcass conformation score. Carcass conformation score and fatness score were affected by gender of young Simmental beef cattle.
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