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1
Guntarti, Any, Mustofa Ahda, and Aprilia Kusbandari. "Determining fatty acids and halal authentication of sausage." Food Research 4, no. 2 (November 17, 2019): 495–99. http://dx.doi.org/10.26656/fr.2017.4(2).261.
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Sausages are instant food that requires the halal attention for a Muslim. In general, nonhalal issues are usually associated with pig derivatives. One of the pig derivates is lard that can be analyzed using GC-MS via a transesterification catalyzed with a base catalyst like sodium methoxide 2%. This study indicated that pork sausage has different fatty acids compared with beef sausage. The pork sausage contained the dominant fatty acids such as palmitic acid (37.75%), myristic acid (22.24%), oleic acid (25.29%), and lauric acid (8.46%). Whereas, beef sausage has the dominant fatty acids of palmitic acid (42.31%), oleic acid (20.19%), stearic acid (10.92%) and myristic acid (7.66%). The commercial sausages 1, 2, and 3 have similar dominant fatty acids such as palmitic acid, oleic acid, stearic acid, and myristic acid compared with fatty acid types in beef sausage. The discriminant analysis also showed that the beef sausage is separated location from pork sausage and all samples are not containing the pork or lard because they are far away from pork sausage.
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Shang, Feifei, Tetyana Kryzhska, and Zhenhua Duan. "Effects of adding different contents of pig rind on physical and chemical properties and sensory qualities of wheat bran chicken sausage." Eastern-European Journal of Enterprise Technologies 4, no. 11 (118) (August 30, 2022): 6–14. http://dx.doi.org/10.15587/1729-4061.2022.261102.
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Chicken sausage is one of the very popular meat products. In order to change the nutritional composition of chicken sausage and increase the content of dietary fiber, we add bran, but it affects the textural properties of chicken sausage. Pork rind is rich in collagen and is a natural and safe food gel. Pork rind content affects the cooking loss, color, TPA, moisture distribution and sensory evaluation results of cooked sausage products. In this study, six different pigskin content treatment experiments were set up: 0 %, 5 %, 10 %, 15 %, 20 %, and 25 %. This research shows that adding pork rind can reduce cooking loss during the sausage heating process. As more pork rind was added, the L* and b* values of minced meat and chicken sausage gradually increased, while the a* value gradually decreased. The chewiness of the sausages in the test group was significantly reduced (p<0.05), except for T1, while the elasticity, recovery, and cohesiveness did not change significantly (p>0.05), and the hardness value increased significantly (p<0.05). The hardness of the sausages increased significantly (except in T5). Compared with the control group, the relaxation times of hydrated water and immobilized water in the treatment group became shorter, while the relaxation times of free water shifted to a longer direction. Sensory evaluation revealed that the hardness score of the T5 group was significantly lower than that of the control group. Based on these results, the sausage quality of the T3 group (pork rind 15 %) was the highest. This study improves the gel properties of bran chicken sausage, provides scientific data support for the application of pork rind in chicken sausage, improving the application value of pork rind.
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Mazhangara, Irene Rumbidzai, Eliton Chivandi, and Ishmael Festus Jaja. "Consumer Preference for the Chevon Sausage in Blind and Nonblind Sensory Evaluations: A Comparative Study." International Journal of Food Science 2022 (July 29, 2022): 1–7. http://dx.doi.org/10.1155/2022/8736932.
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There are strong perceptions regarding chevon consumption, with its strong aroma and smell and its stringiness and gaminess being chief among them. Processing chevon into by-products has resolved this negative perception associated with fresh chevon. A blind and nonblind comparative sensory evaluation was performed to investigate participant preference for the chevon sausage versus pork and beef sausages. The sausages were made from minced shoulder meat. After grilling the sausages, they were cut into 0.5 cm thick slices. There were 52 and 20 participants in the blind and nonblind sensory evaluations, respectively. Using a 9-point hedonic scale, the participants evaluated each sausage for its juiciness, flavor, tenderness, and overall satisfaction. During the blind sensory evaluation, the participants were also asked to identify one of the most distinct sausages since the identity of the sausages was not known. The results showed no significant differences ( P > 0.05 ) in the preferences for any of the sausages during the blind sensory evaluation. The choice for the most distinct sausage showed that pork (57.69%), beef (32.69%), and chevon (9.62%) sausages were all recognized. In the nonblind sensory, knowledge of the identity of the sausage significantly ( P < 0.05 ) influenced South African participants’ liking of the chevon sausage, with pork and chevon being the most and least liked sausages, respectively.
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Hu, Hewen, Yue Li, Long Zhang, Huajie Tu, Xinyu Wang, Lili Ren, Siqi Dai, and Liyan Wang. "Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage." Foods 10, no. 9 (September 13, 2021): 2167. http://dx.doi.org/10.3390/foods10092167.
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Pork fat in sausage was replaced by tremella at different proportions during the process, and the physicochemical and sensory profiles of pork sausage were evaluated. Five recipes with the replacement proportion of 0%, 25%, 50%, 75%, and 100% tremella were manufactured, and their proximate compositions, water activities, textures, colors, water holding capacities (WHC), and amino acid compositions were investigated. The results showed that the protein, ash and moisture content, lightness, redness, and WHC of pork sausages were increased (p < 0.05), and textural profile analysis (TPA) and sensory quality of the sausage were improved (p < 0.05). In addition, the content of essential amino acids (lysine and isoleucine) and the non-essential amino acids (proline and tyrosine) of sausages were increased (p < 0.05). The sausage had the best sensory performance when the replacement ratio of tremella was 75%. These results indicated that replacing fat with tremella could be a valid way to obtain nutritional and healthy sausage.
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Guntarti, Any, Mustofa Ahda, and Neng Sunengsih. "Identification of lard on grilled beef sausage product and steamed beef sausage product using fourier transform infrared (FTIR) spectroscopy with chemometric combination." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (October 28, 2019): 767–72. http://dx.doi.org/10.5219/1162.
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Many issues are spreading about the use of lard in food, one of it is sausage. Sausage is one of the processed foods which are prone of containing pork. In Indonesia, grilled and steamed sausages are popular for children and adults. One of the method which is developed to analyze fat in grilled and steamed sausage products was FTIR spectrophotometry combined with chemometrics. This research aims to develop an analysis method using FTIR spectrophotometry combined with chemometrics to analyze lard content in grilled and steamed beef sausage. Reference sausage made from a mixture of pork and beef. This research was designed by making each 7 concentrations variants of pork and steamed sausage samples (100%, 75%, 65%, 50%, 35%, 25% and 0%). Five samples from market were taken from various beef sausage traders. The fat extraction used n-hexane solvent at the temperature of 70 °C for 5 hours. The extracted fat was analyzed by FTIR spectrophotometry combined with chemometrics. The results of spectrum were analyzed using Horizon MBTM to obtain optimum wave number of steamed sausages in the range of 1000 – 791 cm-1 and grilled sausages in the range of 1070 – 796 cm-1. The analysis of steamed sausage with Partial Least Square (PLS) is obtained the equation y = 0.9977x + 0.1166; and the value of R2 0.9977; RMSEC 1.22%; RMSEP 0.22%; and RMSECV 1.26%. The PLS analysis of grilled sausage is obtained the equation y = 0.9972x + 0.1379; and the value of R2 0.9972; RMSEC 1.27%; RMSEP 0.42%; and RMSECV 0.18%. The conclusion of this research is that the FTIR method combined with chemometrics is the proper method for analyzing fat in sausages. The analysis result using Principle Component Analysis (PCA) was obtained from 3 of 5 samples in the market which had the similar physicochemical properties of lard sausage.
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MÜRMANN, LISANDRA, LUIS GUSTAVO CORBELLINI, ALEXANDRE ÁVILA COLLOR, and MARISA CARDOSO. "Quantitative Risk Assessment for Human Salmonellosis through the Consumption of Pork Sausage in Porto Alegre, Brazil." Journal of Food Protection 74, no. 4 (April 1, 2011): 553–58. http://dx.doi.org/10.4315/0362-028x.jfp-10-339.
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A quantitative microbiology risk assessment was conducted to evaluate the risk of Salmonella infection to consumers of fresh pork sausages prepared at barbecues in Porto Alegre, Brazil. For the analysis, a prevalence of 24.4% positive pork sausages with a level of contamination between 0.03 and 460 CFU g−1 was assumed. Data related to frequency and habits of consumption were obtained by a questionnaire survey given to 424 people. A second-order Monte Carlo simulation separating the uncertain parameter of cooking time from the variable parameters was run. Of the people interviewed, 87.5% consumed pork sausage, and 85.4% ate it at barbecues. The average risk of salmonellosis per barbecue at a minimum cooking time of 15.6 min (worst-case scenario) was 6.24 × 10−4, and the risk assessed per month was 1.61 × 10−3. Cooking for 19 min would fully inactivate Salmonella in 99.9% of the cases. At this cooking time, the sausage reached a mean internal temperature of 75.7°C. The results of the quantitative microbiology risk assessment revealed that the consumption of fresh pork sausage is safe when cooking time is approximately 19 min, whereas undercooked pork sausage may represent a nonnegligible health risk for consumers.
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Chang, Shun-Hsien, Ching-Hung Chen, and Guo-Jane Tsai. "Effects of Chitosan on Clostridium perfringens and Application in the Preservation of Pork Sausage." Marine Drugs 18, no. 2 (January 22, 2020): 70. http://dx.doi.org/10.3390/md18020070.
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The effects of chitosan with 95% deacetylation degree (DD95) on the spore germination, cell proliferation, and heat resistance of Clostridium perfringens CCRC 10,648 and CCRC 13,019 were investigated, and its application on pork sausage with sodium nitrite reduction was also evaluated. DD95 chitosan can strongly reduce the heat resistance of both strains. The D80 and D100 values for strain CCRC 13,019 decreased from 40.98 and 4.64 min to 39.21 and 3.26 min, respectively, as a result of adding 250 ppm DD95; meanwhile, addition of chitosan decreased the D80 and D100 values for CCRC 10,648 from 41.15 and 6.46 min to 39.52 and 3.78 min, respectively. In pork sausage, addition of 3000 ppm DD95 chitosan considerably slowed down the bacterial proliferation and volatile basic nitrogen production. There were no significant differences in color (L* and b* values), shearing force, and hardness in the pork sausages with or without DD95 chitosan during storage at 4 and 25 °C. However, the addition of DD95 chitosan in pork sausage significantly retarded the decrease of the a* value. Therefore, DD95 chitosan could reduce the concentration of sodium nitrite required in pork sausages for color retention.
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Hardoyono, Fajar. "PENGEMBANGAN PUSAT STUDI PENELITIAN PRODUK HALAL BERBASIS PENGUJIAN SAINTIFIK [STUDI KASUS PENGUJIAN PRODUK HALAL PADA MAKANAN MENGGUNAKAN INSTRUMEN GC/MS, FTIR, PCR DAN ELECTRONIC NOSE]." Jurnal Penelitian Agama 16, no. 1 (January 30, 2015): 106–19. http://dx.doi.org/10.24090/jpa.v16i1.2015.pp106-119.
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Abstract: This article discusses the testing of food products processed meat using real time PCR instrument, an infrared spectrophotometer FTIR, GCMS, and electronic nose. Samples tested were processed meat products that include pure beef, mutton pure, pure pork, beef sausage, chicken sausage, goat sausage, pork sausage, veal nuggets, chicken nuggets, as well as processed products deliberately contaminated with the pigs. Testing of samples using four types of instruments that includes real-time PCR, spectrophotometry infrared FTIR, GC/MS, and the electronic nose was able to distinguish good quantitative differences between one sample with another sample. In the sample testing of food products manufactured by large-scale manufacturer of Small and Medium Enterprises (SMEs) and have not labeled halal, researchers have not found contamination pork elements on sausages nuggets, beef, and meatballs products.
Keywords: Authentication Halal, Real Time PCR, FTIR, GC/MS, E-nose, Meat
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Torrieri, E., F. Russo, R. Di Monaco, S. Cavella, F. Villani, and F. Masi. "Shelf Life Prediction of Fresh Italian Pork Sausage Modified Atmosphere Packed." Food Science and Technology International 17, no. 3 (June 2011): 223–32. http://dx.doi.org/10.1177/1082013210382328.
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The shelf life of fresh Italian pork sausages packed in modified atmosphere was studied. Samples were packed using different levels of oxygen (high and low) with different levels of carbon dioxide (high-low) in the atmospheres headspace and were stored at 4 °C for 9 days. Microbial, physiochemical and sensory parameters were analyzed during storage. A consumer test was performed to determine the critical acceptability levels. Sensory data were mathematically modelled to estimate product shelf life. A first-order kinetic model and a Weibull-type model aptly described, respectively, the changes in fresh pork sausage odor and color over storage time. These models may be used to predict the sensory shelf life of fresh pork sausage. Results showed that 20% O2 and 70% CO2 extend fresh pork sausage shelf life to 9 days at 4 °C. The microbial quality of the samples at the critical sensory level of acceptability was within the range of microbial acceptability.
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Tangkham, Wannee, and Frederick LeMieux. "The Effects of Replacing Pork Fat with Cold-Pressed Coconut Oil on the Properties of Fresh Sausage." Journal of Food Research 6, no. 6 (November 18, 2017): 83. http://dx.doi.org/10.5539/jfr.v6n6p83.
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The effects of substituting coconut oil on the chemical composition, microorganism, and sensory properties of fresh sausages were investigated. This experiment evaluated three (0, 10%, 20%) levels of cold-pressed coconut oil (CPCO) and pork fat stored at 3°C for 14 days. The following treatments: 1) control (20% pork fat: 0% CPCO), 2) 0% pork fat: 20% CPCO and 3) 10% pork fat: 10% CPCO were replicated three times. Treatments were analyzed for pH value, % moisture content, % drip loss, lipid stability (thiobarbituric acid-reactive substances TBARS), aerobic plate counts, Escherichia coli, Staphylococcus aureus, and sensory analysis. The initial moisture content of fresh sausage in this experiment ranged from 63.44 to 65.67%. Fresh sausage with 20% CPCO inhibited the growth of aerobic bacteria and obtained the highest TBARS values (4.25 mg MDA/kg) compared to the control treatment. In addition, fresh sausage (10% pork fat and 10% CPCO) decreased the % drip loss, pH value and obtained the highest overall rating (6.45) of sensory testing (n = 75). No E. coli and S. aureus were found in this study for 14 d at 3°C.
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INGHAM, STEVEN C., SONG VANG, BEN LEVEY, LISA FAHEY, JOHN P. NORBACK, MELODY A. FANSLAU, ANDRE G. SENECAL, GREG M. BURNHAM, and BARBARA H. INGHAM. "Predicting Behavior of Staphylococcus aureus, Salmonella Serovars, and Escherichia coli O157:H7 in Pork Products during Single and Repeated Temperature Abuse Periods." Journal of Food Protection 72, no. 10 (October 1, 2009): 2114–24. http://dx.doi.org/10.4315/0362-028x-72.10.2114.
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Tools for predicting growth of Staphylococcus aureus, Salmonella, and Escherichia coli O157:H7 (THERM; temperature history evaluation for raw meats) have been developed using ground pork and sausage. THERM tools have been tested with three types of pork sausage but not with other pork products or during sequential temperature abuse periods. We conducted inoculation studies (five strains each of S. aureus and/or Salmonella plus E. coli O157:H7) with simulated cooling of warm sausages, in-process warming of bratwurst, isothermal temperature abuse of pork frankfurter batter, and two sequential periods of 13, 15.6, or 21.1°C temperature abuse of breakfast sausage, natural (additive-free) chops, and enhanced (phosphate solution–injected) loins. In sequential temperature abuse studies, a temperature abuse period (≤24 h) occurred before and after either refrigeration (5°C for 24 h), or freezing (−20°C for 24 h) and thawing (24 h at 5°C). Pathogen growth predictions from THERM developed using ground pork and sausage were compared with experimental results of 0 to 3.0 log CFU of growth. Across all temperature abuse conditions, qualitative predictions (growth versus no growth) made using the pork tool (n = 133) and the sausage tool (n = 115) were accurate (51 and 50%, respectively), fail-safe (44 and 50%), or fail-dangerous (5 and 0%). Quantitative predictions from the two tools were accurate (29 and 22%, respectively), fail-safe (59 and 73%), or fail-dangerous (12 and 5%). Pathogen growth was greater during the second sequential temperature abuse period but not significantly so (P > 0.05). Both THERM tools provide useful qualitative predictions of pathogen growth in pork products during isolated or sequential temperature abuse events.
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Wu, Xiaoguang, Peiren Wang, Qiyao Xu, Bin Jiang, Liangyu Li, Lili Ren, Xiuyi Li, and Liyan Wang. "Effects of Pleurotus ostreatus on Physicochemical Properties and Residual Nitrite of the Pork Sausage." Coatings 12, no. 4 (April 4, 2022): 484. http://dx.doi.org/10.3390/coatings12040484.
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In this work, a novel sausage incorporated with the Pleurotus ostreatus (PO) puree was successfully developed to reduce the residual nitrite and lipid oxidation during refrigerated storage (4 ± 1 °C) for 20 days. Five recipes with the supplement proportion of 0 wt.%, 10 wt.%, 20 wt.%, 30 wt.%, and 40 wt.% PO were produced and their physicochemical properties, nitrite residue, and sensory characteristics were measured. The results show that the content of moisture and all the essential amino acids (especially lysine and leucine) and the non-essential amino acids (especially aspartic and glutamic), lightness, springiness, and water holding capacity of the sausages were increased. However, the content of protein, fat, ash, pH, redness, hardness, gumminess, and chewiness of the sausages was decreased. For the sensory evaluation, the sausage with 20 wt.% PO had better sensory performance including flavor, aroma, and acceptability compared with other experimental groups and the control group. Moreover, the sausages with PO reduced the residual nitrite and inhibited lipid oxidation during storage. All of these results indicate that adding PO puree into pork sausage is a realizable and effective way to obtain nutritional and healthy pork sausages.
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Fu, Yuan, Long Zhang, Mengdi Cong, Kang Wan, Guochuan Jiang, Siqi Dai, Liyan Wang, and Xuejun Liu. "Application of Auricularia cornea as a Pork Fat Replacement in Cooked Sausage." Coatings 11, no. 11 (November 22, 2021): 1432. http://dx.doi.org/10.3390/coatings11111432.
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The effect of Auriculariacornea (AC) as an alternative for pork fat on the physico-chemical properties and sensory characteristics of cooked sausage were evaluated. The results indicated that replacement of pork fat with AC led to a significant increase in the protein, ash, moisture, cooking loss, water holding capacity, springiness, and chewiness, especially isoleucine, leucine, proline, palmitic, palmitoleic, oleic, and arachidonic acids of the sausages. In contrast, AC reduced the level of fat (12.61%–87.56%) and energy (5.76%–56.40%) of the sausages. In addition, AC led to the mild lightness, yellowness, whiteness, and soft texture, while it did not affect the water activity of the sausages. From the sensory point of view, all sausages were judged acceptable, and the substitution of 75% of pork fat by AC exhibited best sensory characteristics. In a word, AC is a promising food to partially replace the pork fat in sausages.
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BANON, S., M. BEDIA, and E. ALMELA. "Improving the quality of dry-cured sausages using pork from rustic breeds." Agricultural and Food Science 19, no. 3 (December 4, 2008): 240. http://dx.doi.org/10.2137/145960610792912648.
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The use of pork from rustic pig breeds was tested to improve the quality of dry-cured fermented sausages. The quality of a salchichon/salami-type sausage manufactured with pork from Chato Murciano breed (CM) and Early White pig (EW) (Large White ~ Landrace breed) was compared. CM pork improved several quality characteristics of dry-cured fermented sausage. Significant (p . 0.05) differences between mean CM and EW values were found for total lipids, ash, collagen, water activity, total acidity, CIELab colour, proteolysis, fat acidity, fatty acid profile, total viable counts, lactic acid bacteria, Micrococacceae, moulds and yeasts, colour, odour, flavour, fattiness and acceptance. CM mainly intensified the reddening of sausage cuts and increased monounsaturated acids in fat. Acceptance was also better for CM, although odour and flavour were only slightly improved. The production of high-quality specialities of dry-cured meat products can contribute to the sustainable production of CM and similar rustic pig breeds, maintaining the genetic diversity of pig species.;
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BANG, W., D. J. HANSON, and M. A. DRAKE. "Effect of Salt and Sodium Nitrite on Growth and Enterotoxin Production of Staphylococcus aureus during the Production of Air-Dried Fresh Pork Sausage†‡." Journal of Food Protection 71, no. 1 (January 1, 2008): 191–95. http://dx.doi.org/10.4315/0362-028x-71.1.191.
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Staphylococcus aureus contamination and enterotoxin production is a potential food safety hazard during the drying step of production of air-dried fresh country sausage. The growth characteristics and enterotoxin production of S. aureus during the drying step of this product with and without added sodium nitrite were evaluated. Three strains of S. aureus were grown to stationary phase and inoculated (104 CFU/g) into sausage ingredients. Fresh pork sausages were stuffed into natural casings and allowed to dry for 10 days at 21°C with 60% relative humidity (RH). In control sausage (1.76% [wt/wt] salt) with no S. aureus, aerobic plate counts increased by 5.5 log/g during the 10-day drying period, and coliforms increased by 4.8 log/g. The addition of sodium nitrite (154 ppm of nitrite, 2.24% [wt/wt] salt) or increased salt (3.64%, wt/wt) to sausage limited the growth of coliform bacteria (P < 0.05). S. aureus numbers increased approximately 2 log units during the drying step, regardless of additional salt or nitrite. Additional salt or nitrite had no effect on S. aureus growth (P > 0.05). Staphylococcal enterotoxin (SE) was not detected in air-dried fresh sausages at any time. Our results suggest that drying of fresh pork sausage under similar parameters listed in this study does not support SE production.
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Sankomkai, Wanwisa, Wongwarut Boonyanugomol, Kairin Kraisriwattana, Julalak Nutchanon, Kraisorn Boonsam, Sasalux Kaewbutra, and Warawan Wongboot. "Characterisation of classical enterotoxins, virulence activity, and antibiotic susceptibility of Staphylococcus aureus isolated from Thai fermented pork sausages, clinical samples, and healthy carriers in northeastern Thailand." Journal of Veterinary Research 64, no. 2 (May 27, 2020): 289–97. http://dx.doi.org/10.2478/jvetres-2020-0036.
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AbstractIntroductionContamination by Staphylococcus aureus of food produced from animal sources may have diverse and multifactorial causes that depend on geographical distribution. The goal of this study was to isolate and characterise S. aureus strains from contaminated fermented pork sausage, which is a local food of northeastern Thailand.Material and MethodsS. aureus strains were isolated from local pork sausage, and the presence of classical enterotoxins was determined by PCR and reversed passive latex agglutination. These results were compared with strains derived from hospitalised patients and healthy carriers. Additionally, production of extracellular enzymes and haemolysin, biofilm formation, and antibiotic susceptibility were assessed.ResultsS. aureus was identified in 36 sausage isolates (60%). The strains positive for staphylococcal enterotoxin A were more frequently found in isolates from sausage and healthy carriers than in those from patients. All tested S. aureus strains were positive for DNase, lipase, proteinase, haemolysin, and biofilm formation; notably, strains isolated from food and healthy carriers displayed similar values. Most isolates were resistant to penicillin and ampicillin, while none were to methicillin.ConclusionsThai fermented pork sausages are associated with a high risk of staphylococcal food poisoning, which may be linked to contamination caused by carriers. Dissemination of knowledge regarding best practices in sanitation and hygiene is important in local communities.
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Kryzhska, Tanya, and Fei Fei Shang. "Effects of taro paste on physicochemical properties and nutritional components of bran pork sausage." EUREKA: Life Sciences, no. 6 (November 28, 2022): 52–59. http://dx.doi.org/10.21303/2504-5695.2022.002694.
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The research of adding plant materials to sausage is more popular. Taro paste is the plant raw material obtained by mashing taro after cooking. It contains rich small granules of starch, dietary fiber, and sweetened drinks are widely added. The natural flavor and the quality of glutinous taro paste are its unique characteristics. In this study, different proportions of taro paste were added to the pork sausage containing bran instead of starch, and the substitution amount was 0 %, 20 %, 40 %, 60 %, 80 %, and 100 % respectively. It is expected to improve the tissue structure, sensory quality, and nutritional composition of the sausage. This study analyzed cooking loss, emulsion stability, color, texture characteristics, moisture, sensory changes, and nutrient composition. The results showed that compared with the control group, the cooking loss, water loss and fat loss decreased significantly, and the brightness (L * value) of sausage increases, the yellowness (b * value) shows an unsTable fluctuation of decreasing and increasing, and the redness (a * value) has no obvious change; The hardness and viscosity of the sausages were significantly reduced, but the elasticity and resilience were not significantly altered; The relaxation time is shortened, and the internal semi bound moisture content is increased; Sensory evaluation results showed that all treatment groups achieved the best scores in terms of overall accepTable levels, especially for sausages with taro instead of 40 % starch; Protein, ash, water content and pH also gradually increased, while fat content decreased. By comprehensive comparison, the quality of the sausages is best when the amount of taro paste is 40 %
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LAURY, ANGELA, and JOSEPH G. SEBRANEK. "Use of Carbon Monoxide Combined with Carbon Dioxide for Modified Atmosphere Packaging of Pre- and Postrigor Fresh Pork Sausage To Improve Shelf Life." Journal of Food Protection 70, no. 4 (April 1, 2007): 937–42. http://dx.doi.org/10.4315/0362-028x-70.4.937.
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Fresh pre- and postrigor pork sausage patties were manufactured in the Iowa State University Meat Laboratory and packaged either in modified atmosphere (MAP) with 0.4% carbon monoxide (CO) and 99.6% carbon dioxide (CO2) or on foam trays overwrapped with oxygen-permeable film (OW). Packages were stored at 2 to 4°C under fluorescent lights for up to 31 days. Aerobic, anaerobic, and psychrotrophic plate counts, raw and cooked color, purge, and lipid oxidation were measured during storage. Results indicated that both pork sausage products in MAP had lower aerobic and psychrotrophic counts and less lipid oxidation throughout storage (P < 0.05). Raw color of both products in MAP was redder than the OW patties (P < 0.05), but the prerigor pork sausage in MAP benefited more from the CO atmosphere in terms of raw color than the postrigor pork sausage in MAP. Cooked color of the prerigor pork sausage in MAP was significantly redder than cooked color of the postrigor pork sausage. Both pork sausage products in MAP were also lighter (L* value) than the OW patties for raw and cooked color. Therefore, the combination of CO and CO2 in MAP was beneficial in extending the shelf life of preand postrigor fresh pork sausage by reducing aerobic and psychrotrophic microbial growth and improving oxidative stability and color, compared to conventional OW packaging. However, increased purge, increased anaerobic growth, and changes in cooking behavior were also observed for the products in MAP during storage (P < 0.05).
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Rajkumar, Solomon, Renuka Nayar, Kavitha Rajagopal, Eaknath B. Chakurkar, Vismitha Shree Venkatesh, Prejit Nambiar, and Venkatesh Paramesh. "Socio-demographic influences on various consumer food safety indices: an empirical study of ethnic Goan pork sausage consumers." British Food Journal 123, no. 8 (April 29, 2021): 2670–92. http://dx.doi.org/10.1108/bfj-10-2020-0986.
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PurposeThe purpose of this paper is to assess food safety knowledge, choice behavior and health hazard concerns of ethnic Goan pork sausage consumers through various consumer food safety indices and also to evaluate socio-demographic influences on various consumer food safety indices.Design/methodology/approachPrimary data in the form of 210 questionnaire responses were collected from Goan pork sausage consumers. Based on the responses, seven various consumer food safety indices were derived. The cumulative score of all the indices were normalized (0–1). The association between socio-demographic variables and consumer indices were evaluated using linear regression analysis, Pearson's correlation matrix, principal component analysis (PCA) and correspondence analysis (CA).FindingsThe results of the analysis indicate that the consumption of Goan pork sausages is most prevalent amongst younger people with high education having higher income. A majority of consumers have high score for the four consumer indices. The results of correlation analysis, regression analysis, PCA and CA revealed a significant association of consumer indices with socio-demographic variables.Originality/valueThe results of this study will provide a way forward for the evaluation of existing overall food safety concerns in the target population and in the future would be used for the promotion of good handling practices and health of Goan pork sausage consumers.
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Čuboň, Juraj, Peter Haščík, Peter Herc, Lukáš Hleba, Miroslava Hlebová, Nikoleta Šimonová, and Ondřej Bučko. "The use of mutton in sausage production." Potravinarstvo Slovak Journal of Food Sciences 15 (May 28, 2021): 506–12. http://dx.doi.org/10.5219/1602.
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The work analyzes the quality of sausage with mutton. The proportion of individual commodities was as follows 40% sheep thigh, 40% pork shoulder, and belly 20%. The protein content in pork shoulder was 20.11 g.100g-1 in sheep thigh 23.65 g.100g-1 and sausage 19.89 g.100g-1. Of the monitored amino acids, the highest content was in lysine, in the sausage was 1.9 g.100g-1 and of the raw materials in the belly 2.1 g.100g-1. We also found a higher proportion of leucine 1.7 g.100g-1 in both sausage and sheep thighs. The arginine content in the sausage was also high 1.39 g.100g-1. We found a high content of palmitic acid in the pork shoulder of 24.38 g.100g-1 FAME. The content of palmitic acid in sheep meat was 24.32 g.100g-1 FAME and in sausage 24.16 g.100g-1 FAME. The content of stearic acid in the pork shoulder was 10.89g.100g-1 FAME, in the sheep thigh 10.64g.100g-1 FAME, in the belly 11.07 g.100g-1 FAME, and the sausage 10.92 g.100g-1 FAME. The MDA content in sheep meat was 0.185 mg.kg-1, in pork shoulder 0.141 mg.kg-1, in pork belly 0.22 mg.kg-1 and in sausage on the day of production 0.45 mg.kg-1. On the 30th day, the MDA content was in the sausage 0.78 mg.kg-1. The high MDA content of the sausage was probably most influenced by the technological process, as all raw materials, because there was a lower MDA content.
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SAMAXA, RONALD GAELEKOLWE, MAITSHWARELO IGNATIUS MATSHEKA, SUNUNGUKO WATA MPOLOKA, and BERHANU ABEGAZ GASHE. "Prevalence and Antimicrobial Susceptibility of Salmonella Isolated from a Variety of Raw Meat Sausages in Gaborone (Botswana) Retail Stores." Journal of Food Protection 75, no. 4 (April 1, 2012): 637–42. http://dx.doi.org/10.4315/0362-028x.jfp-11-438.
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The objective of the study was to provide baseline data on the prevalence and antimicrobial susceptibility of Salmonella in different types of raw meat sausages directly accessible to the consumers in Gaborone, Botswana. A total of 300 raw sausages comprising 79 beef, 78 pork, 72 chicken, and 71 mutton samples were concurrently analyzed for the presence of Salmonella using a conventional culture method and a validated PCR method. The PCR assay results were in full concordance with those of the conventional culture method for the detection of Salmonella. Sixty-five (21.7%) of 300 samples were positive for Salmonella by both the conventional culture method and PCR assay. Even though more chicken samples contained Salmonella than did any other sausage type, the difference in the presence of Salmonella among the four sausages types was not significant. Eleven serotypes were identified, and Salmonella enterica subsp. salamae II was most prevalent in all the sausage types. Beef sausages generally had higher mesophilic bacterial counts than did the other three sausage types. However, higher microbial counts were not reflective of the presence of salmonellae. Susceptibility of the Salmonella enterica serotypes to 20 antimicrobial agents was determined, and Salmonella Muenchen was resistant to the widest array of agents and was mostly isolated from chicken sausages. Regardless of the meat of origin, all 65 Salmonella isolates were resistant to at least four antimicrobial agents: amikacin, gentamicin, cefuroxime, and tombramycin. This resistance profile group was the most common in all four sausage types, comprising 90% of all Salmonella isolates from beef, 71% from pork, 63% from mutton, and 35% from chicken. These results suggest that raw sausages pose a risk of transmitting multidrug-resistant Salmonella isolates to consumers.
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Cavalin, Paola Bianca Barbosa, Juan Josue Puño Sarmiento, Renata Katsuko Takayama Kobayashi, Gerson Nakazato, Armando Navarro Ocaña, and Tereza Cristina Rocha Moreira Oliveira. "Detection of Salmonella spp. and diarrheagenic Escherichia coli in fresh pork sausages." Semina: Ciências Agrárias 39, no. 4 (August 2, 2018): 1533. http://dx.doi.org/10.5433/1679-0359.2018v39n4p1533.
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The presence of pathogenic microorganisms in meat products may result in foodborne diseases and economic losses to their producers. Small industries in the region of Londrina, Paraná, produce sausages that are commercialized in free fairs, small markets, bars, and restaurants in the city. Although these industries are inspected by the Municipal Inspection Service of Londrina, there are no data about the pathogenic microorganisms present in these products. The objective of this study was to investigate the presence of Salmonella spp. in sausages produced and sold in the region of Londrina, Paraná, and identify eae, bfp, stx1, stx2, hlyA, ipaH, elt, est, aggR, aap, and AA probe genes in Escherichia coli strains isolated from these samples. Forty-six samples of three types of sausages (fresh pork, Tuscan, and Calabresa) produced by four different producers (brands A, B, C, and D) were analyzed. Salmonella spp. was isolated from 13 (28.3%) and E. coli from 33 (71.3%) of the analyzed samples. Seven (53.8%) of 13 samples contaminated with Salmonella spp. were from brand A. Salmonella spp. contamination was the highest in the Tuscan sausage samples (8/17, 41.7%) when compared with the fresh pork sausage samples of all brands analyzed. E. coli was isolated from 12 of 13 samples contaminated with Salmonella spp. One sample of Calabresa sausage was contaminated with atypical enteropathogenic E. coli serotype O108:H9 that has the eae and hlyA genes. The results suggest contamination of the processing plant and/or raw meat used in the manufacture of sausages. A better inspection of the industries is required to ensure that Good Manufacturing Practices are followed by which the contamination of products by pathogenic bacteria can be prevented.
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Nie, Wen, Ke-zhou Cai, Yu-zhu Li, Shuo Zhang, Yu Wang, Jie Guo, Cong-gui Chen, and Bao-cai Xu. "Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages." Molecules 23, no. 12 (December 19, 2018): 3377. http://dx.doi.org/10.3390/molecules23123377.
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(1) Background: Amino acids and carbohydrates are widely used as additives in the food industry. These compounds have been proven to be an influencing factor in the production of chemical carcinogenic compounds polycyclic aromatic hydrocarbons (PAHs). However, the effect of the properties of the amino acids and carbohydrates on the production of PAHs is still little known. (2) Methods: We added different (i) R groups (the R group represents an aldehyde group in a glucose molecule or a ketone group in a fructose molecule); (ii) molecular weight carbohydrates; (iii) polarities, and (iv) acid-base amino acids to pork sausages. The effects of the molecular properties of carbohydrates and amino acids on the formation of PAHs in grilled pork sausages were investigated. (3) Results: The results showed that a grilled sausage with aldehyde-based d-glucose was capable of producing more PAHs than a sausage with keto-based d-fructose. A higher PAH content was determined in the grilled pork sausage when the smaller molecular weight, d-glucose, was added compared with the sausage where the larger molecular weight, 4-(α-d-glucosido)-d-glucose and cellulose were added. The addition of basic amino acids (l-lysine, l-arginine) was capable of producing more PAHs compared with the addition of acidic amino acids (l-glutamic acid, l-aspartate). When amino acid containing a benzene ring was added, a smaller volume of PAHs was produced compared with the addition of other amino acids. (4) Conclusions: Our study suggests that systematic consideration of molecule properties is necessary when using food additives (amino acids and carbohydrates) for food processing.
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MOMCHILOVA, Maria, Maria MARUDOVA, and Dilyana GRADINARSKA-IVANOVA. "Thermal Analysis of Fats from Reformulated Emulsified Meat Sausages by Differential Scanning Calorimetry." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 1, no. 79 (May 15, 2022): 67. http://dx.doi.org/10.15835/buasvmcn-fst:2021.0041.
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This paper investigates the possibilities of using two types of vegetable oil emulsions as animal fat substitutes in cooked emulsified sausages. The sausage samples were made with full or partial substitution of pork back fat with vegetable oil emulsions. The use of vegetable oils in meat sausage formulations as animal fat substitutes led to a reduction in the SFA/UFA ratio. The PUFA/SFA ratio was improved in the samples where the animal fat was substituted with chia oil (samples 2, 4 and 6), and this ratio most probably resulted from the emulsion quantity added. In our study, the thermal characteristics of six types of reformulated sausages and one control sample were described, as well as the thermal characteristics of the pork back fat and the two oil types. The thermal analysis was performed using the Differential Scanning Calorimetry (DSC) method. The resultant thermograms were directly related to the fatty acid profile of the cooked emulsified sausages, and the increase in the saturated fatty acids led to an increase in the share of the fats that melt at lower temperatures.
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HERRERA, ANTONIO, AGUSTIN A. ARIÑO, MARIA P. CONCHELLO, REGINA LAZARO, SUSANA BAYARRI, and CONSUELO PEREZ. "Organochlorine Pesticide Residues in Spanish Meat Products and Meat of Different Species." Journal of Food Protection 57, no. 5 (May 1, 1994): 441–44. http://dx.doi.org/10.4315/0362-028x-57.5.441.
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The level of organochlorine pesticides in 229 samples of Spanish meat and meat products of different species (lamb, pork, beef and poultry) was investigated. Chlorinated residues were quantitated by gas-liquid chromatography with electron capture detector using packed and capillary columns. Hexachlorobenzene (HCB) and hexachlorocyclohexane (HCH) were detected in all samples. In general, lamb appeared to be more heavily contaminated by HCB and HCH, which reached maximums of 178 ppb (μg/kg on a fat basis) and 505 ppb, respectively. The level of HCB averaged 49 ppb in lamb; varied between 8–18 ppb in pork and beef products; and amounted to 26 ppb in fresh poultry sausages. Of the three isomers of HCH determined, the γ-HCH (lindane) was most frequently detected; 100% in lamb and pork (both meat, cured sausage and pork bologna), and 64 to 94% in fresh sausages of poultry and beef. The level of the HCH group averaged 112 ppb in lamb, 85 ppb in poultry, nearly half that much in pork and pork products, and around 20–40 ppb in beef products. Dieldrin was the only chlorocyclodiene detected: 8 to 15% in pork products, and 28% in fresh poultry sausage. The DDTs in lamb showed 83% of detection, especially in the pp' form of DDE and DDT. The overall contamination with DDT and its metabolites was found to be very moderate averaging 25 ppb, with a maximum of 91 ppb. No residues of aldrin, endrin, heptachlor, heptachlor epoxide, chlordane, methoxychlor, endosulfan or trans-nonachlor were detected.
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Stanisic, N., N. Parunovic, M. Petrovic, C. Radovic, S. Lilic, S. Stajic, and M. Gogic. "Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage." Biotehnologija u stocarstvu 30, no. 4 (2014): 705–15. http://dx.doi.org/10.2298/bah1404705s.
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The aim of this trial was to investigate changes in chemical and physico-chemical parameters during the production of traditional Sremska sausage (dry fermented sausage) from pork of three pig breeds: Mangalitsa (MA), Moravka (MO) and Swedish Landrace (SL). Analyses of all variants of sausages were carried out after stuffing (day 0) and on production days 3, 7, 14 and 21. The reduction in moisture during production caused the increase in protein, fat and ash contents (p<0.001) in all three variants of sausages, were found to be within the range for this type of sausages. Higher fat content in MA and MO sausages compared to SL variant was most likely a result of the different chemical composition of the meat from pigs of autochthonous breeds. All three sausage variants had a similar final pH value, but the mildest drop of pH was determined in MA sausages. Pig breed significantly affected (p<0.05) all three indicators of oxidative changes (thiobarbituric acid value, peroxide value and free fatty acid content). It was found that they were higher in SL compared with MA and MO sausages and to significantly increase during the production process.
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Dinurrosifa, R. S., Sismindari, R. Rumiyati, and A. Rohman. "Duplex-real time polymerase chain reaction assay for simultaneous analysis of pork and chicken in sausage products." Food Research 4, no. 5 (June 30, 2020): 1767–72. http://dx.doi.org/10.26656/fr.2017.4(5).356.
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The adulteration of meat-based food is common due to the price difference among raw meat materials. One of the favorite foods commonly consumed by Indonesian and Malaysian societies is chicken sausage, which can be substituted by pork to get economical profits. The objective of this study was to develop a duplex real-time PCR assay using the EvaGreen fluorescence dye for the identification of chicken and pork in sausage products. The method involved the application of chicken (Gallus gallus) and pork (Sus scrofa) specific primers which amplify the small fragments (pork 176 bp and chicken 183 bp) of the mitochondrial D-loop 22 and mt-12s rRNA genes, respectively. DNA was isolated from raw meat materials and reference sausage made from the mixtures of chicken and pork to optimize the assay. The primers used for pork were forward 5’- TCG TAT GCA AAC CAA AAC GCC -3’ and reverse: 5’- ATG CAT GGG GAC TAG CAG TTA -3’, while primers used for chicken were forward: 5’ TGA GAA CTA CGA GCA CAA AC 3’ and reverse: 5’ ACA TTG TGG GAT CTT CTA GGT 3’. Gene products of chicken and pork produced two distinct melting peaks simultaneously at 76.5 and 84.5oC, respectively. The detection limit of duplex-real time PCR analysis of the reference sausage samples was 0.5% for pork and chicken meat in sausage products. The coefficient of variation (CV) of threshold cycles (Ct) for amplification was 6.25%, lower than that required by the Codex Alimentarius Commission. Duplex-real time PCR analysis followed by melting curve analysis offered rapid, sensitive, and specific detection of pork and chicken in sausage products.
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Stefanello, Flávia Santi, Carlos Pasqualin Cavalheiro, Fernanda Luísa Ludtke, Mariana dos Santos da Silva, Leadir Lucy Martins Fries, and Ernesto Hashime Kubota. "OXIDATIVE AND MICROBIOLOGICAL STABILITY OF FRESH PORK SAUSAGE WITH ADDED SUN MUSHROOM POWDER." Ciência e Agrotecnologia 39, no. 4 (August 2015): 381–89. http://dx.doi.org/10.1590/s1413-70542015000400009.
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Consumers are becoming more aware of the toxicological implications of artificial additives in foods. Natural antioxidants, in addition to reducing the deleterious effects of lipid oxidation, are currently extremely highly valued. This study aimed to invetigate the effect of addition of sun mushroom (Agaricus blazei Murrill) powder on the oxidative and microbiological stability of pork sausage during the shelf life. This powder was used at concentrations of 0.0%, 1.0%, 2.0% and 4.0% in the sausages. Analyses of moisture, protein, ash, fat and microbiological analyses were performed on day 0. The sausages were analyzed on day 0 and every seven days in terms of pH, color, TBARS values and microbiological analyses. The results of the proximal composition and microbiological analysis for coagulase positive Staphylococcus, coliforms at 35 ºC and 45 ºC, Salmonella sp and sulfite-reducing Clostridium were consistent with those required by Brazilian legislation. The color of the products was of a decreased redness At the end of the storage period, on the 35th day, the TBARS values for the sausage with 4.0% powder was 0.509±0.12 mg MDA/kg sample and for the control was 1.131±0.12 mg MDA/kg sample. The sun mushroom powder had no effect on microbiological stability. It is concluded that sun mushroom was effective in terms of the oxidative stability of pork sausage when added in powdered form at concentrations of 1.0%, 2.0% and 4.0%.
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Łaszkiewicz, Beata, Piotr Szymański, Dorota Zielińska, and Danuta Kołożyn-Krajewska. "Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat." Applied Sciences 11, no. 4 (February 9, 2021): 1576. http://dx.doi.org/10.3390/app11041576.
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The aim of the research was an assessment of the effect of the Lactiplantibacillus plantarum SCH1 strain isolated from ecological raw fermented pork roast on pH, redox potential, nitrites, and nitrates content, L a* b* color parameters, total heme pigments content, nitrosyl myoglobin concentration, as well as the microbiological quality and sensory traits of cooked sausages produced from mechanically separated poultry meat (MSPM), cured with a lower sodium nitrite level (NaNO2 50 mg/kg) after production as well as after storage (1 and 3 weeks of storage). The biochemical identification of the Lactobacillus bacteria after storage was also performed. Tests were performed in two sausage treatments: C—control sausage made from MSPM and L—sausage made from MSPM inoculated with L. plantarum at approx. 107 cfu/g. No negative effect of using the L. plantarum SCH1 strain on the physical and chemical MSPM sausage features was found. The treatment with L. plantarum SCH1 was of better microbiological quality after 3 weeks of storage. The sausages with L. plantarum SCH1 kept good sensory quality while the control treatment was spoiled after storage.
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Giannini, Petra, Marco Jermini, Lorenzo Leggeri, Magdalena Nüesch-Inderbinen, and Roger Stephan. "Detection of Hepatitis E Virus RNA in Raw Cured Sausages and Raw Cured Sausages Containing Pig Liver at Retail Stores in Switzerland." Journal of Food Protection 81, no. 1 (December 18, 2017): 43–45. http://dx.doi.org/10.4315/0362-028x.jfp-17-270.
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ABSTRACT Hepatitis E virus (HEV) is the causative agent of an acute and self-limiting hepatitis and is increasingly detected in food products containing pork. In this study, 102 raw sausages containing pig liver (mortadella di fegato) and 18 raw pork sausages (salami type sausage) collected at retail level in a region of southern Switzerland were screened for the presence of HEV by quantitative real-time reverse transcription PCR. HEV was detected in 12 (11.8%) of 102 mortadella di fegato products but not in any of the salami sausages. Viral loads in the mortadella di fegato sausages ranged from log HEV 2.3 to 5.7 genome copies per gram of food product. This study identifies mortadella di fegato type sausages made with raw pig liver as a potential source of HEV infection in humans.
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Curry, Scott R., Jane W. Marsh, Jessica L. Schlackman, and Lee H. Harrison. "Prevalence of Clostridium difficile in Uncooked Ground Meat Products from Pittsburgh, Pennsylvania." Applied and Environmental Microbiology 78, no. 12 (April 13, 2012): 4183–86. http://dx.doi.org/10.1128/aem.00842-12.
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ABSTRACTThe prevalence ofClostridium difficilein retail meat samples has varied widely. The food supply may be a source forC. difficileinfections. A total of 102 ground meat and sausage samples from 3 grocers in Pittsburgh, PA, were cultured forC. difficile. Brand A pork sausages were resampled between May 2011 and January 2012. Two out of 102 (2.0%) meat products initially sampled were positive forC. difficile; both were pork sausage from brand A from the same processing facility (facility A). On subsequent sampling of brand A products, 10/19 samples from processing facility A and 1/10 samples from 3 other facilities were positive forC. difficile. The isolates recovered were inferred ribotype 078, comprising 6 genotypes. The prevalence ofC. difficilein retail meat may not be as high as previously reported in North America. When contamination occurs, it may be related to events at processing facilities.
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KNUDTSON, LINDA M., and PAUL A. HARTMAN. "Enterococci in Pork Processing." Journal of Food Protection 56, no. 1 (January 1, 1993): 6–9. http://dx.doi.org/10.4315/0362-028x-56.1.6.
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The purpose of this study was to determine the numbers and species of enterococci encountered on pork carcasses during different stages in the slaughter process as well as on pork products. Three hog slaughtering plants were surveyed, each 3 times at four processing points. Each hog was swabbed at two sites on the carcass. Specimens were plated on two different enterococcal media, KF streptococcal agar and fluorescent gentamycin-thallous-carbonate agar. Retail and spoiled pork sausage products also were examined. Isolates were speciated by using the API Rapid Strep and Baxter MicroScan Pos ID panels. Contamination levels varied between plants as the carcasses progressed down the processing line; the highest counts were obtained directly before packaging in plants A and C. The highest count for plant B occurred at the first stage of sampling. More Enterococcus faecalis than Enterococcus faecium were isolated from the pork carcasses. Pork sausage results also are presented. Enterococci are useful as an indicator of pork sanitation and to detect critical control points during processing. In some instances, high levels of enterococci are associated with spoilage of pork sausage.
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Hermanto, Sandra, Tarso Rudiana, Muhammad Ihda Hamlu Liwaissunati Zein, and Asih Widi Wisudawati. "Methods Validation of Pork Authentication in Processed Meat Products (Sausages) Through Densitometry Analysis." Indonesian Journal of Halal Research 4, no. 1 (February 28, 2022): 35–44. http://dx.doi.org/10.15575/ijhar.v4i1.11892.
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Analysis of the halalness of food products based on animal origin needs to be carried out, especially for critical food products such as processed meat products (sausages). Some processed meat products are found that they are contaminated by pork in the processing. This research was conducted to determine the validity of the analysis method of pork contamination in one of the processed products (beef, pork, and goat sausages) based on the characteristics of the protein profile. Beef, pork, and goat sausages that have been purchased from supermarkets in Jakarta and South Tangerang are used as the sample.The praparation of sample was preceded by extraction of the sausage protein in PBS buffer pH 7.2. Then, the dissolved protein content was tested, and the protein extract was separated by SDS-PAGE (sodium dodecyl sulphate polyacrylamide gel electrophoresis). The protein profile result from SDS-PAGE separation was followed by densitometric analysis (ImageJ) to obtain biomarker protein candidates. The validation of the analytical method includes the precision (repeatability), test for accuracy, linearity, and robustness of the method by varying the extraction pH. The results show that the protein extract has the differences in protein content and composition for each sample. The SDS-PAGE analysis results show that biomarker protein candidates appeared below 50 kDa which were thought to be the protein fraction of actin. The precision and accuracy test results obtained for each sample have met the required standards, namely with a KV value <5% and a percent recovery value> 95%. The results of the linearity test and the toughness of the method also show that the test method is quite effective in testing the halalness of animal food products, especially in sausage products which are contaminated by pork.
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KOTULA, A. W., and B. S. EMSWILER-ROSE. "Airborne Microorganisms in a Pork Processing Establishment." Journal of Food Protection 51, no. 12 (December 1, 1988): 935–37. http://dx.doi.org/10.4315/0362-028x-51.12.935.
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Airborne microorganisms were enumerated in the various processing rooms of a commercial pork slaughter and further processing plant, every other month for a year. The room where sausage emulsions were prepared had higher airborne aerobic bacteria and yeast-mold counts than the other rooms sampled. The mean log aerobic bacteria counts per 0.028 m3 across months were 1.83, 1.83, 1.82, 1.71, 1.93, 2.48, 2.08, 1.62, and 0.95 for the evisceration, offal, carcass cooler, carcass breaking, curing cellar, sausage emulsion preparation, sausage stuffing, sausage packaging, and sliced meat packaging rooms, respectively. The mean log yeast-mold counts per 0.028 m3 for the same rooms were 0.90. 0.88, 0.32, 1.06, 1.11, 1.25, 1.03, 1.01, and 0.97, respectively. Coliform counts did not exceed 5 per 0.028 m3 in any of the samplings and usually were totally absent from the sampled air except in the sausage stuffing and the offal rooms. The mean log aerobic counts per 0.028 m3 for all sampling locations combined were 1.86, 1.78, 1.78, 1.14, 1.84, and 1.93 for February, April, June, August, October, and December, respectively. The lowest count was during the August sampling, and may represent more outside air being introduced into the plant. The mean log yeast-mold counts per 0.028 m3 for the same months were 0.84, 0.53, 1.12, 0.91, 1.04, and 1.03, respectively. The mean temperatures (°C) of the processing rooms referred to above, across months, were 19.5 ± 3.3; 19.4 ± 4.1; 2.4 ± 1.4; 11.0 ± 2.5; 7.0 ± 1.2; 10.0 ± 2.1; 9.3 ± 1.8; 9.6 ± 1.1; and 10.6 ± 0.8, respectively. Different (P<0.05) temperatures within processing rooms among months were noted for the carcass cooler, curing cellar, sausage stuffing, sausage packaging, and sliced meat packaging rooms. These data provide baseline data for the airborne microorganisms in the various rooms in a pork processing establishment.
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Parunovic, N., D. Trbovic, J. Ciric, R. Savic, M. Gogic, N. Betic, and C. Radovic. "Health lipid indices of dry fermented sausages made of pork meat." IOP Conference Series: Earth and Environmental Science 854, no. 1 (October 1, 2021): 012069. http://dx.doi.org/10.1088/1755-1315/854/1/012069.
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Abstract This research presents the results of a comparison assessment of the cholesterol content, fatty acid profile, and atherogenic (IA) and thrombogenic (IT) health lipid parameters of four dry fermented sausages produced from Mangalitsa and Swedish Landrace pork meat. The highest cholesterol level was found in Sremska sausage prepared from Landrace meat (64.92 mg/100g). Polyunsaturated fatty acid (PUFA) levels were considerably greater in Landrace meat sausages than in other kinds. The main cause of these variations was a higher overall n-6 PUFA concentration. The sausages made from Mangalitsa meat had the highest levels of monounsaturated fatty acid (MUFA) and unsaturated fatty acid (USFA). The highest saturated fatty acid (SFA) level was found in sausages prepared from Landrace meat. Fermented sausages made from Mangalitsa pork meat show better health lipid indices, atherogenic (IA), thrombogenic (IT), and PUFA/SFA ratios.
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Gelinski, Jane Mary Lafayette Neves, César Milton Baratto, Micheli Casagrande, Tainara Padilha de Oliveira, Fernanda Megiolaro, Fabiana Andreia S. de Martini Soares, Endler Marcel Borges de Souza, Vânia Aparecida Vicente, and Gustavo Graciano Fonseca. "Control of pathogens in fresh pork sausage by inclusion of Lactobacillus sakei BAS0117." Canadian Journal of Microbiology 65, no. 11 (November 2019): 831–41. http://dx.doi.org/10.1139/cjm-2019-0136.
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A pork sausage was produced with low sodium content (1.64%) to which Lactobacillus sakei was added with the aim of developing a meat pork sausage for cooking and having technological, organoleptic, and hygienic advantages. The lactic acid bacteria (LAB) L. sakei, Lactococcus sp., and Pediococcus pentosaceus were submitted to extreme pH, temperature, and NaCl conditions. Lactobacillus sakei was used in pork sausage because of its resistance to different culture conditions and its antimicrobial potential. The food-borne pathogens Listeria monocytogenes Scott A, Enterococcus faecalis, and Staphylococcus aureus were used as indicator microorganisms to evaluate the antimicrobial activity of selected LAB strains. Salmonella enterica serotype Choleraesuis is a common pathogen of pigs. To the raw sausage product containing L. sakei and nonpathogenic endogenous microbiota, we added about >104 and <105 CFU/g of S. enterica serotype Choleraesuis to evaluate the inhibitory potential of L. sakei towards this pathogen. Salmonella Choleraesuis was inhibited in the presence of L. sakei over 7 days of storage of the meat product (about 3.0 log cycles reduction). Lactobacillus sakei significantly increased inhibition when compared with the nonfermented sausage. Thus, L. sakei BAS0117 played an important role as an additional hurdle in the fermented meat pork sausage during storage.
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Indriati, M., and E. Yuniarsih. "Multiplex PCR Method of Detecting Pork to Guarantee Halal Status in Meat Processed Products." Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan 7, no. 3 (October 31, 2019): 96–101. http://dx.doi.org/10.29244/jipthp.7.3.96-101.
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One of the halal parameters of food is must be free from pork among from the basic ingredients, additives and the manufacturing process. The aim of this study was ensure the halal status in the form of presence or absence of pork in processed meat product (meatballs and sausages) in traditional markets in Pandeglang Regency. PCR multiplex was a PCR technique that used several primers together in one reaction to amplify several target sequence. The genes often used as markers of animal or meat types include cytochrome b (cyt b), the existence of sequence variations in cyt b causes these genes are widely used as markers to distinguish material from different types of animals. The results showed that the cyt b gene proved successful in amplified DNA from beef and pork with different fragment lengths in the DNA mix of the 2 types of livestock in one reaction so that 2 DNA bands formed with different lengths according to the length of the fragment from each animal. From the results of research showed beef and pork control there was two fragments such as 274 bp for beef and 389 bp for pork. Multiplex PCR testing on meatball samples showed that the meatballs were tested 100% positive containing beef and 0% containing pork DNA. While testing on sausage products, there were one sausage brand that showed the results of DNA amplification of 398pb, which means the product was positive containing pork.
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Lee, Namrye, Han Sub Kwak, Jae-young Joo, Jinsoo Kang, and Youngseung Lee. "Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage." Journal of Food Quality 2018 (2018): 1–9. http://dx.doi.org/10.1155/2018/6972848.
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This study investigated the textural and sensory characteristics of sausage, where pork meat was partially replaced with chicken or duck meat (5–30% replacement). Nine treatments including the control (100% pork) were used in this study. TPA showed hardness to be decreasing as larger proportions of chicken or duck meat were substituted for pork meat. Descriptive analysis revealed that greater amounts of chicken or duck meat produced lower intensities of hardness, springiness, and chewiness and tended to increase juiciness. The control was least liked by consumers, while the overall liking (OL) tended to increase as the chicken content rose. The OL for the duck-substituted sausage was highest in samples containing 5% duck meat and tended to decrease as more duck meat was added. The substitution of chicken or duck meat made the sausage more acceptable by adding softness and juiciness. Based on consumers’ OL, 30% of chicken or 5% of duck meat is recommended to replace pork meat in sausage.
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SONG, I. H., W. J. KIM, C. JO, H. J. AHN, J. H. KIM, and M. W. BYUN. "Effect of Modified Atmosphere Packaging and Irradiation in Combination on Content of Nitrosamines in Cooked Pork Sausage." Journal of Food Protection 66, no. 6 (June 1, 2003): 1090–94. http://dx.doi.org/10.4315/0362-028x-66.6.1090.
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The effect of modified atmosphere packaging and irradiation in combination on nitrosodimethylamine (NDMA) and nitrosopyrrolidine (NPYR) levels in pork sausage was studied. Emulsion-type cooked pork sausage was manufactured and packaged in aerobic, CO2 (100%), N2 (100%), and CO2/N2 (25%/75%) environments, respectively, and irradiated at 0, 5, 10, and 20 kGy with gamma irradiation. The nitrosamine contents were significantly reduced by irradiation, and the reduction of nitrosamines was more extensive with modified atmosphere packaging than with aerobic packaging. The correlation coefficient between irradiation dose and nitrosamine content indicated that irradiation can reduce the levels of nitrosamines. The combination of irradiation and modified atmosphere packaging is effective in enhancing the chemical safety of sausage by reducing nitrosamines, if present, as well as enhancing the microbial safety of cooked pork sausage.
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DUFFY, E. A., K. E. BELK, J. N. SOFOS, G. R. BELLINGER, A. PAPE, and G. C. SMITH. "Extent of Microbial Contamination in United States Pork Retail Products." Journal of Food Protection 64, no. 2 (February 1, 2001): 172–78. http://dx.doi.org/10.4315/0362-028x-64.2.172.
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To determine the extent of microbiological contamination of U.S. pork, 384 samples of retail pork were collected from 24 stores in six cities, including (i) whole-muscle, store-packaged pork; (ii) fresh, store-packaged ground pork and/or pork sausage; (iii) prepackaged ground pork and/or pork sausage; and (iv) whole-muscle, enhanced (injected or marinated; 60% store-packaged, 40% prepackaged) pork. Additional samples (n = 120) of freshly ground pork and/or pork sausage were collected from two hot-boning sow/boar sausage plants, two slaughter and fabrication plants, and two further-processing plants. Samples were analyzed for aerobic plate counts (APC), total coliform counts (TCC), Escherichia coli counts (ECC), and incidences of Salmonella spp., Listeria monocytogenes, Campylobacter jejuni, Campylobacter coli, and Yersinia enterocolitica. Mean log APC and TCC were highest (P < 0.05) for store-ground pork, while whole-muscle, enhanced products and pre-packaged ground products had the lowest (P < 0.05) APC. Mean log APC and TCC were higher (P < 0.05) in samples from the slaughter and fabrication plants than in samples from hot-boning and further processing plants. Mean log ECC were lower (P < 0.05) in samples from further-processing plants compared to slaughter and fabrication plants and hot-boning, sow and boar sausage plants. L. monocytogenes was detected in 26.7% of plant samples and 19.8% of retail samples and was present more frequently in ground products. Y. enterocolitica was detected most often in whole-muscle, store-packaged cuts (19.8%) and in store-ground product (11.5%). Salmonella spp. were found in 9.6% of retail samples and 5.8% of plant samples, while C. jejuni and C. coli were found in 1.3% of retail samples and 6.7% of plant samples. Pork products exposed to the most handling and processing appeared to be of the poorest microbiological quality. These results should be useful in risk assessments that are directed at the identification of actions that could enhance food safety.
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Köppel, René, Albert Eugster, Jürg Ruf, and Jürg Rentsch. "Quantification of Meat Proportions by Measuring DNA Contents in Raw and Boiled Sausages Using Matrix-Adapted Calibrators and Multiplex Real-Time PCR." Journal of AOAC INTERNATIONAL 95, no. 2 (March 1, 2012): 494–99. http://dx.doi.org/10.5740/jaoacint.11-115.
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Abstract The quantification of meat proportions in raw and boiled sausage according to the recipe was evaluated using three different calibrators. To measure the DNA contents from beef, pork, sheep (mutton), and horse, a tetraplex real-time PCR method was applied. Nineteen laboratories analyzed four meat products each made of different proportions of beef, pork, sheep, and horse meat. Three kinds of calibrators were used: raw and boiled sausages of known proportions ranging from 1 to 55% of meat, and a dilution series of DNA from muscle tissue. In general, results generated using calibration sausages were more accurate than those resulting from the use of DNA from muscle tissue, and exhibited smaller measurement uncertainties. Although differences between uses of raw and boiled calibration sausages were small, the most precise and accurate results were obtained by calibration with fine-textured boiled reference sausages.
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HERNÁNDEZ-JOVER, TERESA, MARIA IZQUIERDO-PULIDO, M. TERESA VECIANA-NOGUÉS, ABEL MARINÉ-FONT, and M. CARMEN VIDAL-CAROU. "Effect of Starter Cultures on Biogenic Amine Formation during Fermented Sausage Production." Journal of Food Protection 60, no. 7 (July 1, 1997): 825–30. http://dx.doi.org/10.4315/0362-028x-60.7.825.
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Changes in biogenic amines, pH, water activity values. and counts of aerobic, lactic acid, Enterobacteriaceae, and pseudomonad bacteria were followed during production of dry sausage. The effect of two starter cultures, Lactobacillus plantarum plus Micrococcus carnosus and Pediococcus pentosaceus plus Micrococcus carnosus, on amine production was investigated. Raw materials used in sausage production only contributed spermine and spermidine to the final products. Tyramine, putrescine, and cadaverine contents increased during the fermentation stage, and tyramine was the prevailing amine in the final sausages. Sausages produced by fermentation with starters, as compared to natural fermentation (control), had a lower amount of tyramine, putrescine, and cadaver-ine' but differences in microbial counts were minor. Levels of spermine decreased during sausage production and those of spermidine remained relatively constant. Aerobic plate and lactic acid bacteria counts increased during ripening while levels of species of Enterobacteriaceae and pseudomonads decreased. Starters seemed to decrease the biogenic amine formation but did not prevent it. The high background flora naturally present on the starting meat and pork lard seemed to have a strong influence on biogenic amine formation during ripening.
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Cadariu, Andreea I., Ileana Cocan, Monica Negrea, Ersilia Alexa, Diana Obistioiu, Ionela Hotea, Isidora Radulov, and Mariana-Atena Poiana. "Exploring the Potential of Tomato Processing Byproduct as a Natural Antioxidant in Reformulated Nitrite-Free Sausages." Sustainability 14, no. 19 (September 20, 2022): 11802. http://dx.doi.org/10.3390/su141911802.
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This study evaluated the potential of two dried processing by products, obtained from large and cherry tomatoes (LT and CT) after juice extraction to improve the oxidative stability of pork sausages during refrigerated storage for 20 days. For this purpose, reformulated nitrite-free sausages were manufactured by supplementation of raw sausage samples with dried large and cherry tomato processing byproducts (DLTB and DCTB) at a dose that provides a level of polyphenolic compounds equally with 50, 90, 180 and 270 mg gallic acid equivalents (GAE)/kg of processed meat. The developed sausage formulas were subjected to heat treatment, such as smoking and drying and, smoking and scalding, respectively. The reformulated nitrite-free sausages were compared with control samples of sausages with or without the addition of sodium nitrite. Large and cherry tomatoes and their raw and dried processing byproducts were investigated for total and individual polyphenols content as well as lycopene content. The sausage formulas were evaluated in terms of proximate composition. Additionally, the progress of lipid oxidation developed in sausage formulas was assessed by specific indices, such as peroxide value (PV), p-anisidine value (p-AV), TOTOX value and thiobarbituric acid reactive substances (TBA), after 1, 10 and 20 days of storage at 4 °C. Based on the values of PV, p-AV, TOTOX and TBA, it can be stated that the dried tomato processing byproducts applied at doses that ensure a level of polyphenolic compounds of at least 180 mg GAE/kg of processed meat for DCTB and 270 mg GAE/kg of processed meat for DLTB, showed promising potential to replace sodium nitrite in meat products for both dried and scalded sausage formulas. For the same dose of tomato processing byproducts, it was noted a stronger inhibitory effect against lipid oxidation in the case of smoked and scalded sausages compared to smoked and dried ones.
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Kesjár, Szilvia, Nikolett Balsa-Budai, and Mihály Soós. "Kolbászfogyasztási szokások vizsgálata Magyarországon." Élelmiszer, Táplálkozás és Marketing 13, no. 2 (March 28, 2019): 25–32. http://dx.doi.org/10.33567/etm.2290.
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Appropriate nutrition and qualitative food have played an ever bigger role in the recent years. At the same time, pork meat standsin the middle of many discussions on account of medical judgement. Pork meat and the products of pork meat are popular in Hungariannutrition. In our country the tradition of pig breeding and pig slaughter – especially in villages and smaller settlements –has been present decidedly. We all know that many of us like it, but do we know what kind of sausage Hungarian people like themost, on what basis they choose, how much money they spend, how often they eat and where they pick the information up aboutthe Hungarian sausages? e goal of the study is to get a wider perspective about the consumption patterns of Hungarian people,helping the work of the market players who deal with sausage making and sale, and they would like to know the demand, opinionand criterion of decisions of the potential customer. regarding the methodology, we have choosen the online questionnaire, inwhich 690 members took part. e questionnaire is representative with regard to sex, in addition several answers have come fromall regions of our country.
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FLORES, LISA M., SUSAN S. SUMNER, DIANNE L. PETERS, and ROGER MANDIGO. "Evaluation of a Phosphate To Control Pathogen Growth in Fresh and Processed Meat Products." Journal of Food Protection 59, no. 4 (April 1, 1996): 356–59. http://dx.doi.org/10.4315/0362-028x-59.4.356.
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The efficacy of a phosphate blend, Bekaplus MSP, to inhibit the growth of foodborne pathogens in fresh or processed meat products was studied. The following products and challenge microorganisms were tested: ground beef, Escherichia coli O157:H7; linked smoked sausage, Salmonella typhimurium and L. monocytogenes; cured smoked ham, S. typhimurium and L. monocytogenes; and fresh pork sausage, E. coli O157:H7. All the products were prepared with or without 0.5% phosphate, individually inoculated with the challenge microorganism (103CFU/g of meat), and stored at either 4, 12, or 20°C. There was minimal or no effect of the phosphate blend on the growth of L. monocytogenes or S. typhimurium. The temperature of storage had a significant effect (P < 0.05) on the population of E. coli O157:H7 in ground beef and fresh pork sausage with phosphate. However, the presence of phosphate in the ground beef had no effect (P > 0.05) on E. coli O157:H7, but the presence of phosphate in the fresh pork sausage had a significant effect (P < 0.05) on controlling E. coli O157:H7. These results indicate that this phosphate blend could be used in fresh pork sausage to help inhibit the growth of E. coli O157:H7.
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Prabsangob, N. "Characteristics of sausages affected by reduction and partial substitution of pork backfat with pre-emulsified soybean oil." Acta Alimentaria 50, no. 1 (March 5, 2021): 83–92. http://dx.doi.org/10.1556/066.2020.00162.
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AbstractImprovement of nutritive profile of pork sausages was performed by fat reduction and partial substitution of backfat with soybean oil (SBO). The control sausage was made from pork backfat. For the studied samples, SBO in native and pre-emulsified forms was used for partial substitution of backfat at 25% (by wt of backfat) to produce sausages with various fat contents (30, 20, and 10%). Discontinuity of protein matrix could be observed with increasing fat content, especially for addition of pork backfat. Improvement on product stability could be achieved using SBO, especially pre-emulsified form, to partially replace animal fat. Better dispersibility of the SBO droplets through the meat matrix compared to backfat globules was suggested by the greater continuity in the microstructure of the sausages with SBO. For the sausages supplemented with pre-emulsified SBO, the non-meat protein used as emulsifier could further strengthen the protein network, thereby resulting in enhanced product stability and retained textural attributes of the sausages. The fish protein isolate presently employed as emulsifier to prepare SBO emulsion could be promisingly used to produce more nutritive sausages by providing adequate stability.
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Kotelevych, V. A., and K. S. Larina. "Veterinary and sanitary evaluation of sausage products in Zhytomyr according to quality and safety indicators." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 97 (May 7, 2020): 112–17. http://dx.doi.org/10.32718/nvlvet9718.
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Considering the issue of proper veterinary and sanitary control over the production of sausage products, identification of their quality and safety criteria is extremely important. The aim of our research was to carry out a comparative analysis of the quality and safety of sausage products “Miasna Hyldia” of Ltd Zhytomyr Meat Processing Plant i VTF “Marian” Ltd, which is implemented in the trade network of Zhytomyr. The research and production experiment was carried out in the conditions of the sanitary-hygienic laboratory and bacteriological laboratory of the State Institution “Zhytomyr Regional Laboratory Center of the Ministry of Health of Ukraine”. Samples of sausages (6 samples of each species) were taken directly from the trading kiosks of Zhytomyr in the autumn season. According to organoleptic studies, the sausages boiled and smoked by both producers had a dry, durable, elastic shell, mold, and no mildew; the consistency of the section was dense both at the periphery and in the center; noted pink, uniform coloring of minced meat on the cut, white pork. Samples of cooked sausages were made by both manufacturers: there was no dry, elastic shell without damage, mucus and mold; minced sausage slices were evenly colored, white pork. The texture of the sausages was elastic, the taste of the sausages and wipes was juicy, with the inherent taste and aroma of these products, without the foreign smell and taste, moderately salty. According to the results of bacteriological studies, which were carried out in accordance with the requirements of regulatory documents, bacteria of the group of Escherichia coli were detected in the samples of sausages “Shynkova” and “Sardelky with cheese” manufactured by Ltd VTF Marian. In the samples of “Shynkova” sausage “Miasna Hildiya” Ltd “Zhytomyr Meat Processing Plant” the salt content was 2.6 % at the rate of 2.5 %. According to the regulatory requirements, the permissible content of sodium nitrite is up to 0.005 %, and in the samples of the “Miasna Hildiya” sausage “Molochna”, the Zhytomyr meat processing plant Ltd, this indicator reached 0.0082 %. To increase the safety of sausages, we propose to use a natural dye by the method of Kovbasenko V. M., Gorobeya O. M. (2001), which is made from the blood of slaughter animals by stabilizing its 2–3 % table salt and treatment with 6 % or 9 % alcohol solution of acetic acid and gives the sausages a stable color. To eliminate the risk of hazards in the production of sausages, it is necessary to apply an effective system of quality control and safety according to the HACCP system using critical points of veterinary and sanitary control from procurement of raw materials to processing into meat products, storage, transportation and sale.
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Ivona Djurkin, Kušec, Samac Danijela, Margeta Vladimir, Radišić Žarko, Vincek Dragutin, and Kušec Goran. "Efficiency of PCR-RFLP and species-specific PCR for the identification of meat origin in dry sausages." Czech Journal of Food Sciences 35, No. 5 (October 20, 2017): 386–91. http://dx.doi.org/10.17221/243/2016-cjfs.
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The purpose of this investigation was the identification of chicken, beef and sheep meat in pork sausages using PCR-RFLP and PCR with pecies-specific primers. Six dry fermented pork sausages were produced by adding beef, sheep and chicken meat to each in the amount of 1 and 5%. DNA was extracted from five regions of each sausage and PCR-RFLP together with PCR using species-specific primers was performed. PCR-RFLP analysis was successful only for chicken meat, while species-specific PCR was effective for identification of chicken, eef and sheep meat in all ratios and from all regions of the sausages. The results of our study show that discovering adulteration using PCR-RFLP is suitable only for chicken meat in the investigated products, while for detection of beef and sheep meat use of species-specific oligonucleotides is more effective.
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Pleadin, Jelka, and Višnja Vasilj. "Chemical composition and occurrence of mycotoxins in traditional meat products from the households of Bosnia and Herzegovina." Meso 19, no. 4 (2017): 331–37. http://dx.doi.org/10.31727/m.19.4.3.
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The aim of this study was to investigate chemical composition and mycotoxins occurrence in traditional meat products (TMP) from the households of Bosnia and Herzegovina. During the period 2015-2016, in total 55 traditional meat products were sampled, of which 25 pork sausages, 15 mixed sausages produced from pork and beef, 7 pancetta and 8 samples of prosciutto. Basic chemical and fatty acids composition was determined by use of ISO methods, whereas mycotoxins aflatoxin B1 (AFB1) and ochratoxin A (OTA) levels were determined using immunoassay ELISA methods. The results showed variations in chemical parameters among the TMPs with significantly higher (p < 0.05) content of stearic acid and lower content of linoleic acid in the mixed meat sausages than in TMPs produced completely of pork. OTA was determined in 7 samples of different products with maximal level of 6.20 µg/kg, whereas AFB1 was determined in only one pork sausage with concentration slightly higher than the method limit of quantification (1.91 µg/kg). Mycotoxin contamination of TMP, especially by OTA, suggesting that to avoid such contamination, meat and meat products on households should be produced and processed under standardized and well-controlled conditions.
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BENTLEY, DONNA S., JAMES O. REAGAN, NELSON A. COX, and J. STAN BAILEY. "Effects of Meat Type, Storage Time and Temperature on Various Physical, Chemical and Microbiological Characteristics of Ground Pork." Journal of Food Protection 50, no. 11 (November 1, 1987): 948–51. http://dx.doi.org/10.4315/0362-028x-50.11.948.
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Whole-hog sausage was prepared from hot- and cold-boned pork raw materials to determine the effects of meat type, storage temperature and length of storage on various processing and bacteriological characteristics. Samples were stored at −1 and 4°C for 0, 28 and 56 d. Various physical, chemical and microbiological properties of the sausage were evaluated. Thiobarbituric acid (TBA) values were not affected by meat type (pre or postrigor). Hunter-Color values varied significantly among the meat types and storage temperatures. Total bacterial counts varied significantly among the hot- and cold-boned pork sausage samples (day 0). Cold-boned sausage stored at −1°C had lower plate counts of the various treatments for days 28 and 56. Pseudomonas was the predominant organism found in hotand cold-boned sausage samples. Hot-boned sausage exhibited a more diverse bacterial population than did cold-boned sausage. More gram-positive organisms were found in hot-boned sausage samples. Cold-boned sausage had a lower total bacterial count at day 0 and maintained lower counts and therefore a longer shelf life throughout the study when held at −1°C.