Natural preservatives increase the shelf-life of meat and meat products since extracts of many herbs, plants, and fruits possess antioxidant and antimicrobial properties. No scientific reports on Garcinia cambogia fruit extract for use as preservative in meat are available. Hence, the present study was done to evaluate the efficacy of the crude extract of Garcinia cambogia fruit as an antimicrobial agent in chicken meat and for its use as a natural preservative to extend the shelf life of chicken meat chunks and minced chicken meat under refrigerated storage. The in vitro antimicrobial efficacy of a crude extract of G. cambogia fruit against common food-borne bacterial pathogens was evaluated by agar diffusion assay. To evaluate its efficacy in the meat system, minced chicken was inoculated with Escherichia coli and Salmonella Typhimurium and the effect of the extract on these pathogens was studied during storage under refrigeration. The extract was tested to evaluate its efficacy as a decontaminating agent in the form of a dip solution and also as a preservative to extend the shelf life of chicken meat chunks and and mince, at 0.5, 1 and 1.5% levels under refrigeration
This Work presents latest information about new techniques of food preservation and their effects on food safety. Furthermore, the book deals with commonly occurring food spoilage micro-organisms such as salmonella Spp. This work have evaluated the effects of gamma radiation on pathogenic microbes of food specifically chicken meat. The book will benefits students and other stakeholders concern with food safety.
Irradiation, as a method of meat preservation, has excellent potential in the elimination of pathogenic and spoilage microorganisms from meat and meat products. Knowledge about effect of gamma irradiation on the shelf-life and quality attributes of camel sausage and chicken burger is important to maintain the microbiological safety of these meat products and extend their shelf-life. Camel meat is considered to be one of the toughest kinds of meat, and differs from beef in the higher content of connective tissue. Effect of gamma irradiation on chemical compositions, freshness tests, physicochemical, microbiological examination and sensory evaluation of camel sausage and chicken burger were evaluated in this book. Also gamma irradiation doses (1.5, 3 and 4.5 KGy) and cold preservation were evaluated in camel sausage and chicken burger.
Meat consumption in developing countries has been continuously increasing. Quantitatively and qualitatively meat and other animal foods are better sources of protein than plant foods. Meat processing is the manufacture of meat products from muscle meat, animal fat and certain non-meat additives such as binders and extenders. Additives are used to increase the product volume. Additives are added to develop certain technological and quality characteristics in terms of taste, flavour, appearance, colour, texture, water binding, counteracting fat separation and preservation. Soybean powder, a plant protein can be used in cost reduction enabling the manufacture of low-cost but still nutritive meat products. Mixtures of seasonings can be used for enhancing the flavour of different meat products. Herbs such as dried mint leaves can be used as a natural flavouring agent in meat products.
Chicken is a very popular food in Pakistan as well as throughout the world because it is delicious, nutritious and can be prepared a multitude of ways.Now a days the link between diet and health has become pivotal because of the prevalence of diet related diseases like obesity, diabetes, hypertension and cardiovascular diseases.so people are now choosy in their demand of meat and meat products due to health related issues.This study was intended to produce the healthy and antioxidant enriched broiler meat and meat products.Alpha lipoic acid(ALA) and Alpha tocopherol acetate(ATA) enriched diet was supplemented to the birds through feed for a time period of 42 days.After slaughtering the fresh meat and meat products(Nuggets and Patties) were analyzed for different analysis.The results confirmed the health benefits of healthier and antioxidant enriched broiler meat and meat products.
Irradiation is the significant way of sterilization of food from microbes. This study is conducted to determine the microbial load on organic chicken and their elimination by gamma radiation and enhance the shelf life of organic chicken and optimizing the radiation dose that can be set as a standard for the sterilization of organic chicken meat in Pakistan. The microbes which eliminated by radiation treatment are Campylobacter jejuni, Escherichia coli, Staphylococcus aureus, Salmonella spp. and Aeromonas hydrophila. In addition to this, acid and antibiotic resistant microbial load is also reduced by this treatment without causing any changes in nutritional, sensory and technical qualities of meat.
Over the past few years, the consumption of poultry meat has become very popular due to their nutritional characteristics. Spent laying hens are by-products of the egg industry, and the meat obtained from these birds has poor functional properties. Furthermore, while the quality of broilers as raw material for manufacture of processed meat pro¬ducts has been improved through breeding, feeding and management, spent hen meat poses serious problems with regard to both processing and utilization. Chicken fingers are one of the new products suitable for effective utilization of tough meat from spent hens. This study was carried out to evaluate chemical, microbiological and sensory properties of semi-fried chicken fingers which manufactured from spent laying hen meat, selection of the best spices mixture which can be used as antioxidant in the process. This study should help research center in the food and should be especially useful to Manufacturers of poultry and meat products.
Consumers generally preferred fresh meat without refrigeration. In addition, considering the prevailing conditions at the retail outlets, contamination of the meat with microbes appears unavoidable. Hence, high bacterial load is expected in the meat sold at the retail outlets mainly due to lack of awareness towards hygienic conditions and poor infrastructure in the retail outlets. Hence, practices such as incorporation of antibiotics, chemical preservatives, antimicrobial compounds have been tried. Increasing incidences of some pathogens connected to food borne illness acquiring antibiotic resistance has been a worry. This perspective has put pressure on the food industry for progressive removal of chemical preservatives and adoption of natural alternatives to achieve the goal concerning microbial food safety. Herbal spices have been added to foods since ancient times, not only as flavouring agents, but also as folk medicine and food preservatives . Scarce information is available regarding their use as antimicrobial in meat industry. Hence, this study has been designed to high light the efficacy of some of the spices as antimicrobial in chicken meat system.
Tuna, known as the ‘Chicken of Sea’ have red and white flesh in their bodies which taste differently. Red and White meat of Little Tunny (Euthynnus affinis) and Skipjack Tuna (Katsuwonus pelamis), widely available cheap tuna species in the food market were subjected to biochemical analysis to estimate the food value. K.pelamis have more nutritive value than E.affinis, but both species can provide satisfactory amount of nutrients in diet including a reasonable amount of omega-3 fatty acids. Red meat was found out to be equally nutritious as white meat. Red and white meat of both K.pelamis and E.affinis can be recommended in diet as excellent nutrient source.
Pronature Original 28 Adult Meat Fiesta with Chicken,Salmon & Lamb Flavor - сухой корм с курицей, лососем и ягненком для взрослых кошек до 10 лет. Информация с сайта производителя Pronature Original 28 Adult Meat Fiesta with Chicken,Salmon & Lamb Flavor - сухой корм с курицей, лососем и ягненком для взрослых кошек до 10 лет. Информация с сайта производителя
Nisin is polypeptide produced by the food grade dairy starter bacterium, Lactococcus lactis subsp. lactis. It is an antimicrobial agent and is used as a natural food preservative with high efficiency. It has wide inhibition effect on gram + ve bacteria and widely accepted as safe biological preservative. Nisin is used as a food preservative in a number of thermal processed foods, particularly in dairy products, canned foods, plant protein foods and cured meat etc. The use of nisin as food preservative can reduce the temperature of the heat processing and shorten the time of the heat processing required, so that the use nisin can reduce the energy consumption of the process. It can enhance food product quality, and significantly extend the shelf life of food. This book focuses on the isolation, characterization and assay of nisin producing cultures from cheddar cheese samples. This book also covered the activity and quantification of extracted nisin form lactic acid bacteria.
North American Meat Processors Notebook Guides, Revised – SET of 8 (Veal, Beef, Lamb, Pork, Chicken, Turkey, Duck, Game Birds)