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1. Who will pay for workplace reforms in U.S. meat‐processing plants? Simulation results from the USAGE model

Author:
Peter B. Dixon; Maureen T. Rimmer
Source:
Australian journal of agricultural and resource economics 2022 v.66 no.2 pp. 400-423
ISSN:
1364-985X
Subject:
meat processing,   etc   ; farmers; labor; macroeconomics; meat; models; working conditions;     Show all 7 Subjects
Abstract:
... It is possible that COVID will trigger permanent changes in work practices that increase costs in U.S. meat‐processing plants. These changes will be beneficial for the safety and economic welfare of meat‐processing workers. However, they will have economic costs. In assessing reform options, policymakers seek guidance from analyses based on models embracing micro detail and an economy‐wide perspec ...
DOI:
10.1111/1467-8489.12470

2. Vitamin C enhances the ex vivo proliferation of porcine muscle stem cells for cultured meat production

Author:
Jiahua Fang; Mei Li; Guoqiang Zhang; Guocheng Du; Jingwen Zhou; Xin Guan; Jian Chen
Source:
Food & function 2022 v.13 no.9 pp. 5089-5101
ISSN:
2042-650X
Subject:
meat processing,   etc   ; animal proteins; ascorbic acid; cultured meat; cyclin-dependent kinase; industrialization; meat production; muscles; stem cells; swine;     Show all 10 Subjects
Abstract:
... Cultured meat technology is a promising alternative strategy for supplying animal protein taking advantage of its efficiency, safety, and sustainability. The muscle stem cell (MuSC) is one of the most important seed cells for producing muscle fibers, but its weak ex vivo proliferation capacity limits the industrialization of cultured meat. Here we reported that vitamin C (VC) is an excellent suppl ...
DOI:
10.1039/d1fo04340d

3. The effect of production parameters on the spatial distribution of bacterial cells in the sausage meat matrix

Author:
Timo Bardischewski; Catharina Kraft; Anna Dörtelmann; Corinna Stühmeier-Niehe; Thorben Sieksmeyer; Jolene Ostendorf; Hans-Peter Schmitz; Panagiotis Chanos; Christian Hertel
Source:
Meat science 2022 v.194 pp. 108983
ISSN:
0309-1740
Subject:
meat processing,   etc   ; Listeria monocytogenes; bacteriocins; equipment; fermentation; fluorescence microscopy; green fluorescent protein; lipid content; meat; meat production; microbiome; particle size; sausages; starter cultures;     Show all 14 Subjects
Abstract:
... In this work, the effect of processing conditions created with common meat technology equipment, on the spatial distribution of a green fluorescent protein producing -Escherichia coli in sausage meat was evaluated using confocal fluorescence microscopy and expressed with the help of the dispersion index. The results indicated that the reduction in mean particle size by prolonged comminution improv ...
DOI:
10.1016/j.meatsci.2022.108983

4. The First Report of Ruminant Fascioliasis in Sabah, East Malaysia

Author:
Naim Che Kamaruddin; Muhammad Ali Imran Razali; Ibitoye Emmanuel Busayo; Noor Hazfalinda Hamzah; Lokman Hakim Idris; Nur Mahiza Md Isa
Source:
Journal of parasitology research 2021 v.2021 pp. -
ISSN:
2090-0031
Subject:
meat processing,   etc   ; Borneo; Fasciola; cattle; fascioliasis; parasites; parasitology; research; tropical diseases; zoonoses; Malaysia;     Show all 11 Subjects
Abstract:
... Ruminant fascioliasis is a neglected yet important tropical zoonotic disease that affects both the livestock and humans. The disease has a worldwide distribution, and Malaysia is one of the countries that face problems related to this parasite. These retrospective studies were conducted in Makmal Diagnosa Veterinar Kota Kinabalu (MDVKK) and Sabah Meat Technology Centre (SMTC), Kinarut over a perio ...
DOI:
10.1155/2021/6691483

5. Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis

Author:
Sam Al‐Dalali; Cong Li; Baocai Xu
Source:
Journal of food biochemistry 2022 v.46 no.6 pp. e13962
ISSN:
0145-8884
Subject:
meat processing,   etc   ; beef; electronic nose; flavor; linalool; marinating; odors; sensory evaluation; soy sauce; sugars;     Show all 10 Subjects
Abstract:
... Marinating is a Chinese meat‐processing technique that involves treating meat products in an aged brine containing traditional Chinese spices and other condiments. In this study, beef meats were marinated in different seasoning recipes, including marinade solution of water as control (BS1), marinade solution consisting of water and 2% salt (BS2), marinade solution consisting of water, 2% salt, and ...
DOI:
10.1111/jfbc.13962

6. Comparative Investigation of the Composition and Structure of Microbial Biofilms Retrieved at Meat-Processing Plants Using Different Raw Materials

Author:
Yu. A. Nikolaev; E. N. Tikhonova; G. I. El’-Registan; M. V. Zhurina; V. K. Plakunov; E. V. Demkina; E. V. Zaiko; D. S. Bataeva; N. A. Nasyrov; Yu. K. Yushina
Source:
Microbiology 2022 v.91 no.5 pp. 577-592
ISSN:
0026-2617
Subject:
meat processing,   etc   ; biofilm; equipment; microbiology; morphs; physiological state; pork; poultry; sewage; transmission electron microscopy;     Show all 10 Subjects
Abstract:
... Localization and structural organization of microbial biofilms developing in anthropogenic ecological niches of meat-processing plants using different raw materials (poultry, pork, or mixed materials) were investigated. Mature biofilms were revealed both at the sites subject to routine sanitary control (equipment, sewage traps, and walls) and at other locations (ceilings, reverse (lower) side of b ...
DOI:
10.1134/S0026261722601403

7. Coping with seasonality in a quarterly CGE model: COVID‐19 and U.S. agriculture

Author:
Peter B. Dixon; Maureen T. Rimmer
Source:
Australian journal of agricultural and resource economics 2021 v.65 no.4 pp. 802-821
ISSN:
1364-985X
Subject:
meat processing,   etc   ; COVID-19 infection; farms; fruits; harvest date; labor; models; pandemic; periodicity; supply chain;     Show all 10 Subjects
Abstract:
... Most dynamic CGE models work with periods of 1 year. This limits their applicability for analysing the effects of shocks that operate over a short period or with different intensities through a year. It is relatively easy to convert an annual CGE model to shorter periodicity, for example a quarter, if we ignore seasonal differences in the pattern of economic activity, but this is not acceptable fo ...
DOI:
10.1111/1467-8489.12442

8. Managing the Potential of Agro-Industrial Enterprises in the Consumer Market

Author:
Igor Vinichenko; Serhii Tkachenko; Larysa Kurbatska; Dmytro Volovyk; Olena Shevchuk; Nonna Surzhenko
Source:
Naukovì gorizonti 2021 v.24 no.5 pp. 108-120
ISSN:
2663-2144
Subject:
meat processing,   etc   ; business enterprises; diagnostic techniques; economic systems; markets; meat; models; probability; sustainable development; Ukraine;     Show all 10 Subjects
Abstract:
... The article implements aspects of managing the potential of agro-industrial enterprises in the consumer market. A comprehensive methodological approach to diagnosing the model of assessing the management of the potential of agro-industrial enterprises is proposed, which on the basis of the mathematical apparatus of fuzzy theories allows to optimize its level in the chain of aggregate components, r ...
DOI:
10.48077/scihor.24(5).2021.108-120

9. Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review

Author:
Coral Barcenilla; Avelino Álvarez-Ordóñez; Mercedes López; Ole Alvseike; Miguel Prieto
Source:
Foods 2022 v.11 no.15 pp. -
ISSN:
2304-8158
Subject:
meat processing plants,   etc   ; human nutrition; meat; microbiological quality; pathogens; public health; shelf life; sodium chloride;     Show all 8 Subjects
Abstract:
... Salt is widely employed in different foods, especially in meat products, due to its very diverse and extended functionality. However, the high intake of sodium chloride in human diet has been under consideration for the last years, because it is related to serious health problems. The meat-processing industry and research institutions are evaluating different strategies to overcome the elevated sa ...
DOI:
10.3390/foods11152331

10. Antioxidant activities and inhibitory effects of blueberry pomace and wine pomace crude extracts on oxidation of oil in water emulsion and fish mince

Author:
Yiqiang Dai; Han Wu; Xiaoli Liu; Hui Liu; Liqing Yin; Zhe Wang; Xiudong Xia; Jianzhong Zhou
Source:
Journal of food processing and preservation 2021 v.45 no.6 pp. e15509
ISSN:
0145-8892
Subject:
meat processing plants,   etc   ; antioxidants; blueberries; emulsions; fish; food industry; lipid peroxidation; lipids; oils; oxidation; pomace; wines;     Show all 12 Subjects
Abstract:
... In this study, DPPH and ABTS radical scavenging capacities, reducing power, metal chelating activity, LOX inhibitory activity, and model systems of O/W emulsion and fish mince were used to evaluate the antioxidant effects of blueberry pomace crude extracts (BPEs) and blueberry wine pomace crude extracts (BWPEs). These results revealed that both BPEs and BWPEs containing abundant phenolic compound ...
DOI:
10.1111/jfpp.15509

11. Development of Low-Fat/Reduced-Fat Processed Meat Products using Fat Replacers and Analogues

Author:
Yogesh Kumar
Source:
Food reviews international 2021 v.37 no.3 pp. 296-312
ISSN:
1525-6103
Subject:
meat processing,   etc   ; fat replacers; fields; ingredients; lipid content; lipids; processed meat; research and development; researchers; sensory properties;     Show all 10 Subjects
Abstract:
... High-fat content is required during the manufacturing of processed meat products with desired quality characteristics; but due to the recent concern over the negative health implications of high-fat meat products, by various health organizations (WHO/FAO/NHLBI); consumers are now demanding meat products with low-fat content. This has led to extensive research for the development of low-fat/reduced ...
DOI:
10.1080/87559129.2019.1704001

12. Enzymatic Digestion of Calf Fleshing Meat By-Products: Antioxidant and Anti-Tyrosinase Activity of Protein Hydrolysates, and Identification of Fatty Acids

Author:
Tullia Tedeschi; Cecilia Anzani; Maura Ferri; Silvia Marzocchi; Maria Fiorenza Caboni; Stefania Monari; Annalisa Tassoni
Source:
Foods 2021 v.10 no.4 pp. -
ISSN:
2304-8158
Subject:
meat processing,   etc   ; antioxidant activity; antioxidants; bromelains; calves; enzymatic hydrolysis; food waste; meat; pancreatin; papain; peptides; proteolysis; slaughterhouses; trypsin; waste reduction;     Show all 15 Subjects
Abstract:
... The food waste reduction through an efficient recovery of its valuable building molecules has become an important topic with a positive effect on the economy and the environment. In this work, the revalorization of slaughterhouse calf fleshing meat through its enzymatic hydrolysis is proposed. The proteolytic activity of 11 enzymes was initially screened and the four most efficient enzymes (papain ...
DOI:
10.3390/foods10040755

13. Inter-laboratory Validation of an HPLC–MS/MS Method for the Detection of Microbial Transglutaminase in Meat and Meat Products

Author:
Wolfgang Jira; Thomas Behnke; Jens Brockmeyer; Kirstin Frost; Ekkehard Hiller; Manfred Möllers; Alicia Niedzwiecka; Bert Pöpping; Steffen Uhlig; Markus Weidner; Stefan Wittke; René Becker
Source:
Food analytical methods 2022 v.15 no.8 pp. 2323-2334
ISSN:
1936-9751
Subject:
meat processing plants,   etc   ; European Union; Streptomyces mobaraensis; food fraud; food safety; meat; peptides; protein-glutamine gamma-glutamyltransferase; proteomics; signal-to-noise ratio;     Show all 10 Subjects
Abstract:
... Microbial transglutaminase (TG) is an enzyme isolated on an industrial scale from Streptomyces mobaraensis. Technical TG, a formulated powder, is primarily used to restructure meat in the meat-processing industry, typically at a 1% concentration and is often referred to as “meat glue.” In the European Union, meat restructured with TG requires the indication “formed meat” on the label according to ...
DOI:
10.1007/s12161-022-02289-0

14. Suitability of FTIR to distinguish pure cultures of problematic mould species from closely related species in the meat industry

Author:
B.C. Schirmer; K.H. Liland; L. Øverby; I. Skaar; C.F. Kure
Source:
Journal of applied microbiology 2021 v.131 no.5 pp. 2308-2316
ISSN:
1364-5072
Subject:
meat processing,   etc   ; Fourier transform infrared spectroscopy; Penicillium nordicum; Penicillium solitum; cured meats; food production; food quality; livestock and meat industry; mycobiota; Norway;     Show all 10 Subjects
Abstract:
... AIMS: The aim of the study was to apply Fourier Transform Infrared spectroscopy (FTIR) as a rapid screening method for moulds in a specific food production environment (cured meat) and to evaluate whether the method was sufficiently accurate to distinguish Penicillium species that constitute a hazard for the food quality and safety (Penicillium solitum and Penicillium nordicum) from closely relate ...
DOI:
10.1111/jam.15091

15. A holistic approach to access the viability of cultured meat: A review

Author:
Gauri Jairath; Gorakh Mal; Devi Gopinath; Birbal Singh
Source:
Trends in food science & technology 2021 v.110 pp. 700-710
ISSN:
0924-2244
Subject:
meat processing,   etc   ; COVID-19 infection; animals; cultured meat; ethics; food industry; food security; long term effects; markets; meat; muscles; society; sustainable agriculture;     Show all 13 Subjects
Abstract:
... Cultured meat has shown a great potential to address food sustainability and nutritional security in near future. Unlike conventional meat, the cultured meat is humane and doesn't offend the sentiments of animal lovers, hence may satisfy the needs of a larger segment of the society. The technology promises the designer, pathogen-free, ethical and eco-friendly meat product. But there are many techn ...
DOI:
10.1016/j.tifs.2021.02.024

16. Quality evaluation of cultured meat with plant protein scaffold

Author:
Yan-Yan Zheng; Yi-Fan Shi; Hao-Zhe Zhu; Shi-Jie Ding; Guang-Hong Zhou
Source:
Food research international 2022 v.161 pp. 111818
ISSN:
0963-9969
Subject:
meat processing,   etc   ; animal husbandry; animal proteins; cultured meat; extracellular matrix; food research; muscle protein; peanuts; plant proteins; plasticity; protein composition; scaffolding proteins; smooth muscle;     Show all 13 Subjects
Abstract:
... Cultured meat technology is a promising new technology to solve the negative problems brought by traditional animal husbandry. Cultured meat should be further developed to appear on consumers' tables as alternative protein product. Therefore, this study used food grade peanut wire-drawing protein as scaffold to culture smooth muscle cells (SMCs) in vitro to obtain cultured meat productions contain ...
DOI:
10.1016/j.foodres.2022.111818

17. An effective cytokine combination for ex vivo expansion of porcine muscle stem cells

Author:
Qingzi Lei; Mei Li; Guocheng Du; Jingwen Zhou; Xin Guan
Source:
Food bioscience 2022 v.46 pp. 101571
ISSN:
2212-4292
Subject:
meat processing,   etc   ; cell culture; cultured meat; cytokines; epidermal growth factor; fetal bovine serum; fibroblast growth factor 2; humans; insulin; meat production; muscle development; muscles; swine;     Show all 13 Subjects
Abstract:
... Cultured meat technology is a novel and promising strategy for sustainable and effective meat production. Muscle stem cells are widely used as seed cell populations because of their ease of access and myogenic differentiation potential. However, muscle stem cells are difficult to continuously propagate ex vivo and are heavily dependent upon serum for survival and growth, which impedes their commer ...
DOI:
10.1016/j.fbio.2022.101571

18. Influence of residual blood on the physico-chemical characteristics of beef during postmortem refrigerated storage

Author:
Vandana Sasidharan; V. N. Vasudevan; B. Sunil; T. Sathu; V. Ramnath; Arun K. J. Sankar; R. Yazhinidevi
Source:
Journal of meat science 2021 v.16 no.1and2 pp. 48-51
ISSN:
2581-6616
Subject:
meat processing,   etc   ; animals; beef; blood; cold; cold storage; hemoglobin; lipid peroxidation; malondialdehyde; meat quality; microbiological quality; muscles; oxidative stability; pH; plate count; shelf life; thiobarbituric acid; India;     Show all 18 Subjects
Abstract:
... Inefficient and improper bleeding causes more blood and subsequently more haemoglobin (Hb) to be retained in the muscles, which acts as powerful promoters of lipid oxidation and may decrease the shelf life of meat and meat products. A study was carried out at the Meat Technology Unit, Kerala Veterinary and Animal Sciences University, Mannuthy to examine the effect of bleeding efficiency on certain ...
DOI:
10.5958/2581-6616.2021.00010.4

19. Microbial Biofilms at Meat-Processing Plant as Possible Places of Bacteria Survival

Author:
Yury Nikolaev; Yulia Yushina; Andrey Mardanov; Evgeniy Gruzdev; Ekaterina Tikhonova; Galina El-Registan; Aleksey Beletskiy; Anastasia Semenova; Elena Zaiko; Dagmara Bataeva; Ekaterina Polishchuk
Source:
Microorganisms 2022 v.10 no.8 pp. -
ISSN:
2076-2607
Subject:
meat processing plants,   etc   ; Arcobacter; Carnobacterium; Chryseobacterium; Corynebacterium; Flavobacterium; Kocuria; Pseudomonas; Vagococcus; biofilm; equipment; fish; food production; food quality; humans; meat; metagenomics; morphs; polymers; raw materials; ruthenium red; spoilage; taxonomy;     Show all 23 Subjects
Abstract:
... Biofilm contamination in food production threatens food quality and safety, and causes bacterial infections. Study of food biofilms (BF) is of great importance. The taxonomic composition and structural organization of five foods BF taken in different workshops of a meat-processing plant (Moscow, RF) were studied. Samples were taken from the surface of technological equipment and premises. Metageno ...
DOI:
10.3390/microorganisms10081583

20. Inhibitory effect of sugarcane (Saccharum officinarum L.) molasses extract on the formation of heterocyclic amines in deep-fried chicken wings

Author:
Yiqun Cheng; Yajie Yu; Chong Wang; Zongshuai Zhu; Ming Huang
Source:
Food control 2021 v.119 pp. 107490
ISSN:
0956-7135
Subject:
meat processing,   etc   ; Maillard reaction; Saccharum officinarum; antioxidant activity; chickens; coproducts; correlation; deep fat frying; food safety; free radicals; fried foods; heterocyclic amines; molasses; phenolic compounds; sampling; sugarcane; sugars; synthesis; wings;     Show all 19 Subjects
Abstract:
... Sugarcane (Saccharum officinarum L.) molasses, rich in phenolic compounds, is an undervalued coproduct during sugar production. However, limited attention was paid to the inhibitory effect of sugarcane molasses extract (SME) on hazardous compound formation during meat processing. In this study, SME with high antioxidant activity was extracted and purified by many steps. Chicken wings were deep-fri ...
DOI:
10.1016/j.foodcont.2020.107490