In this study, the mixtures of pork meat ball and water were cooked using a static ohmic heater. The sample temperatures during heating were recorded and compared with model predictions. Furthermore, ...some attributes of ohmically-heated meat balls were compared with those of conventionally-heated samples. The main objectives were (1) to determine the proper models for estimating the sample temperatures during ohmic heating and (2) to investigate the effects of ohmic heating on the meat ball qualities. The results indicated that Sukprasert's model was the most precise; however, the accuracy of finite difference model would be comparable if the model was added with empirical terms. The electrically generated heat and the convective heat transferred between phases were influential to the sample temperatures during ohmic heating. The ohmically heated meat balls were significantly firmer and more uniform in microstructure, and brighter in colors than their counterparts whereas their moisture contents were lower.
In the present study, an innovative method, ohmic heating, was applied for cooking the pork meat balls because it has potential to cook the meat ball products within the shorter time and with more uniform temperature distribution than the traditional method applied in the food industry. Some mathematical models were developed and validated in this work for the industry to apply them for predicting the temperature variations of the meat ball and surrounding water during ohmic heating. This work also showed that the quality attributes of ohmically-cooked meat balls were better than those of conventionally-cooked samples in many aspects.
•The temperatures of ohmically-cooked meat balls were predicted by models.•Models could precisely predict the meat ball and surrounding water temperatures.•Heat generated by electricity and convective heat transfer affected on temperature.•Ohmic heating provided meat ball qualities higher than conventional heating.
Abstract Bovine Spongiform Encephalopathy (BSE) is a virulent disease which may infect by affecting the central nervous system (CNS) tissues in cattle and causes degeneration in nerves. Central ...nervous system tissues such as brain and spinal cord which are classified as specified risk materials (SRMs) are regarded to be main source of infection. The contamination of the meat with the specific risk materials (SRMs) can occur in phases of slaughter, fragmentation of carcass and processing. This study was conducted in order to investigate the existence of CNS tissues in raw meat ball (cig kofte) which is commonly consumed in the Southeastern Region of Turkey, particularly in Şanlıurfa. For this purpose, 145 samples of raw meat ball were tested. The enzyme-linked immunosorbent assay (ELISA) kits (Ridascreen risk material 10/5, R-biofarm GmbH) which determine glial fibrillary acidic protein (GFAP) as determinant were used. As a result of the analyses, positivity was detected in 21 of totally 145 samples of raw meat ball (14.48%). 6 (4.14%) of the samples gave low level of positivity (≥ 0.1 standard absorbance), 10 (6.90%) gave medium level of positivity (>0.2 standard absorbance) and 5 (3.45%) gave high level of positivity (≥0.5 standard absorbance). As a consequence, meats are contaminated in any phase of both slaughter and meat production even if accidentally. Regarding this matter, necessary measures should be taken and hygiene rules should be applied.
Pityriasis versicolor is a superficial mycosis affecting the skin. It is caused by malassezia species of fungi. Common sites of involvement are chest, neck and shoulders. We report a rare case of ...pityriasis versicolor affecting both arms and dorsum of both hands but sparing the commonly involved sites and masquerading vitiligo.
Ohmic heating is an interesting method for heating meat ball; however, its effectiveness relies on the electrical and thermo-physical properties of the product. Therefore, this research aimed to ...determine the electrical conductivities and thermo-physical properties of pork-meat balls. The results showed that electrical conductivities of samples could be well-fitted into the mathematical models as a function of temperature and the ratio of each ingredient due to their high R² and low RMSE. The addition of salt and sodium tripolyphosphate led to a significant increase in electrical conductivity. The specific heats and thermal conductivities of meat balls were measured, whereas the convective heat transfer coefficients were determined by a lump-heat capacity technique. An equation was developed to estimate the convective heat transfer coefficients as a function of temperature difference between particle and surrounding fluid.
Raw meat ball (Cig Köfte), the traditional Turkish meal, was subjected to gamma irradiation doses of 0, 2, 4 and 7 kGy using Gamma Cell (
60Co) irradiation facility to provide safer product. The ...microbiological quality of irradiated and unirradiated (control) samples were immediately assessed by counting the number of total aerobic mesophilic bacteria, yeast and mold,
Staphylococcus spp., coliform,
Escherichia coli, and
Salmonella spp. Proximate composition of the samples were also investigated. In the control samples, a considerable amount of microbiological loads were determined. The only
Salmonella spp, however, could not be detected in both control and irradiated samples. The dose of 2 kGy was sufficient to eliminate the coliform and
E. coli, and the dose of 4 kGy was also sufficient for mold-yeast and
Staphylococcus spp. elimination. However, the irradiation dose of 7 kGy was found to be necessary to ensure the microbiological safety of the product without changing proximate composition.
Raw meat ball is a traditional food, which is prepared by adding ground meat, spices and different supplements and consumed without any cooking process. The effect of low-dose gamma irradiation ...application on microbiological quality of raw meat ball was examined. In this study, 1, 2, and 3 kGy irradiation doses have decreased or eliminated the microorganism counts in raw meat ball, parallel with the increased doses. Coliform bacteria counts were reduced under detectable value after application of 2 kGy irradiation doses; Staphylococcus aureus, sulphite-reducing Clostridia, yeast and mould by the application of 3 kGy. It has been concluded that the low-dose gamma irradiation applications have increased the hygienic quality of raw meat balls and possible public health risks can be prevented.
This research examined how food processors respond towards Malang meatballs. Food processor response was explained by the processing and marketing strategies towards ethnic food. One hundred meatball ...processors respondents were selected from urban areas using cluster sampling. Respondents were interviewed using a structured questionnaire. Multiple and logistic regression procedures were applied to analyse the response of the home meatball industries (the HMIs) towards ethnic food. The study offers an explanation of marketing strategies used by the HMIs to respond towards consumers and their competitors. The mixed marketing strategies: unique taste combined with promotional tools, are used by the HMIs to meet consumers' needs (i.e. a 'halal food', unique taste, a low price, and a convenient purchasing place).
The increasing level of urbanization in Nigeria calls for development
of improved versions of convenient food products. Meat ball is a
value-added meat product made from beef. Three different types ...of meat
balls: Cured Spiced Fried Ball (CSFB), Uncured Spiced Fried Ball (USFB)
and Uncured Unspiced Fried Ball (UUFB) were developed all from beef,
with variation in spices used and weighing from 17.67g to 18.03g
respectively. The three products were evaluated by sensory evaluation
panel. The three samples were tested for significant difference in
taste, colour and overall likeness. The result showed that there was
significant difference between the colour of CSFB and the other two
samples (USFB and UUFB) (p <0.05) with CSFB rated highest. There was
however no significant difference in the taste of the three samples
(p>0.05). Analysis of overall likeness revealed that UUFB was
significantly preferred to CSFB and USFB. The UUFB sample was rated
highest in terms of overall likeness and may economically complement
some of the existing popular meat-based snacks in Nigeria. The
significance of the study is discussed.
PDF
