Influence of boar meat with different expression of odour on characteristics of fermented meat products [Rohschinken und rohwürste aus eberfleisch: Einfluss von eberfleisch mit unterschiedlicher geruchsausprägung auf die eigenschaften von fermentierten fleischerzeugnissen]
Muller T.,Ostwestfalen-Lippe University of Applied Sciences |
Stiebing A.,Ostwestfalen-Lippe University of Applied Sciences |
Dederer I.,Bundesforschungsinstitut For Ernahrung Und Lebensmittel
Fleischwirtschaft | Year: 2012
In many studies there is evidence, that currently in the slaughtering of young boars, despite of multiple measures that have been taken beforehand, there is a certain, not insignificant proportion of odorous animals. Indispensable precondition for a future successful marketing is therefore the establishment of methods for reliable detection of odour-active animals. The aim of the investigations presented here was to research on what influence the odour-active boar meat processing has in the production of ham and sausage. It turned out that boar meat is basically suitable for the production of raw fermented meat products. There was no direct link between boar meat and some technological properties or negative changes (except sensors) noticeable. Apart from the resistance values, which were slightly lower for the mould-ripened raw sausages made of boar meat, there were no significant differences in the technical measured parameters between products made of boar meat and control castrate meat products. However, a prerequisite is the processing of "odourless" boar meat, because boar odour is perceived very differently by consumers - from aromatic to total rejection.
Development of analytical methods for online assessment of meat quality: Subject within the scope of the DFG/AIF cluster Minimal Processing [Aktuelles aus der internationalen Fleischforschung: Allergennachweis in Fleisch- und Fischerzeugnissen]
Petzet A.,Institute For Sicherheit Und Qualitat Bei Fleisch |
Octoviani A.,Institute For Sicherheit Und Qualitat Bei Fleisch |
Bauer A.,Institute For Sicherheit Und Qualitat Bei Fleisch |
Schwagele F.,Bundesforschungsinstitut For Ernahrung Und Lebensmittel |
And 4 more authors.
Fleischwirtschaft | Year: 2013
The meat quality of pork is very variable. The most common deviation of pork meat quality is the so called PSE meat which is characterised by pale colour, soft and exudative meat going along with a rather low pH45 value. Presently, differences in meat quality can not be detected immediately after slaughter. However, an early determination of meat quality, with a view to an increasingly automatised process of dissection, is of great importance. This project investigated online suitable methods for meat quality determination to establish a fast and non-invasive assessment of meat. Therefore, ph 45, ph24, drip loss and shear force were determined at 156 hams. The correlations between these parameters and the fast and non-invasive Raman spectroscopy achieved good and promising results. Thus, these parameters for meat quality can be estimated early after slaughter by Raman spectroscopy.
Becker B.,Bundesforschungsinstitut For Ernahrung Und Lebensmittel |
Tauscher B.,Bundesforschungsinstitut For Ernahrung Und Lebensmittel
Archiv fur Lebensmittelhygiene | Year: 2011
Fresh-cut fruit and fruit salads belong to the sensitive and perishable foods. A total of 123 samples of packaged fresh-cut fruit products from different retail markets and manufacturers were examined for their microbiological quality. The total count of aerobic mesophilic bacteria ranged from 7.3 × 102 to 1.6 × 1010 cfu/g. The levels of Enterobacteriaceae and pseudomonads, which proved to be the predominant microorganisms were between less than 100 cfu/g (detection limit = 100 cfu/g) and 1.1 × 1010 cfu/g. The most frequently isolated species were Pantoea spp., Pseudomonas fluorescens/putida, Serratia rubidaea, Pseudomonas aeruginosa, Serratia liquefaciens, Enterobacter cloacae and Rahnella aquatilis. The counts of lactic acid bacteria were between less than 100 cfu/g and 5 × 108 cfu/g and of yeasts and moulds were between less than 100 cfu/g and 6 8 × 108 cfu/g. Staphylococcus spp. were detected in 13 % of the samples at levels between 1 × 102 and 2 × 103 cfu/g. E. coli was isolated from 17 samples and the maximum viable colony count was 30×104 cfu/g. Salmonella spp. were not detected in any of the samples. Pathogenic species Listeria monocytogenes was confirmed in 24 cases (19.5%). © M. 81 H. Schaper GmbH 81 Co.
Branscheid W.,Bundesforschungsinstitut For Ernahrung Und Lebensmittel |
Troeger K.,Bundesforschungsinstitut For Ernahrung Und Lebensmittel
Fleischwirtschaft | Year: 2012
Mechanically recovered meat and residual meat face substantial difficulties of definition and assessment. Therefore, we investigated whether histological methods can provide a comprehensive approach to identify the structural loss of muscle fibres that occurs during mechanical recovery. For this, final products from different techniques of mechanical recovery were compared with minced meat from identical raw material from chicken and turkeys. The samples were analyzed for the most important components (i.e. protein, water and fat) as well as for hydroxiproline and calcium. Additionally, bone and cartilage particles were determined morphologic-gravimetrically. The his tological investigation was based on frozen sections stained with the metachromatic dye toluidine blue O. The chemical and morphologic-gravimetric methods revealed only small differences between the treatment groups investigated. In contrast, histological examination distinguished clearly between the preserving procedures and the original separator procedure, where the application of pressure leads to deterioration of the muscle fibres. In order to assess the changes of muscle fibre structure by a reproducible grading system, morphologic standards were developed for the different levels of structural degradation. These standards are detailed for future routine application. - According to the histological findings presented, different quality levels of the end products were defined. The high-quality end products are usable in the same way as fresh processing meat; from this point of view, its legal classification should be reassessed in agreement with Regulation (EC) 853/2004 (Annex I).
Schroder U.,Bundesforschungsinstitut For Ernahrung Und Lebensmittel |
Manthey-Karl M.,Bundesforschungsinstitut For Ernahrung Und Lebensmittel |
Lehmann I.,Bundesforschungsinstitut For Ernahrung Und Lebensmittel |
Meyer C.,Bundesforschungsinstitut For Ernahrung Und Lebensmittel
Fleischwirtschaft | Year: 2011
Fish sauce, a clear brown Asian condiment with special flavour, comes increasingly in the focus of German consumers who prefer to eat Asian dishes. While Asian people use fish sauce about 20 ml once a day German consumers just use it occasionally. After opening the bottle, many oxidative reactions can occur with sensitive ingredients during storage. For clearing possible ageing 5 fish sauces were kept in a refrigerator at 4 to 8 °C for 12 months as well as subsequent for 6 months at room temperatures (18 to 22 °C) and analysed in intervals of 3 months. Sensory evaluation could not reveal statistically reliable changes (p > 0.05). However, supporting physical measurements by electronic nose could discover differences but without establishing a systematic relation to storage time. The pH values were stable in a required range during the whole storage time. Analysis of free volatile fatty acids showed only little decreases without significant difference in the mean values (p > 0.05). Moreover no changes were observed at the levels of volatile nitrogen and biogenic amines. Three fish sauces showed high amounts of histamine (up to 400 mg/kg), which must be traced back to bad manufacturing practice. Fish sauce, stability, sensory assessment, electronic nose, histamine.