Higienização de ambiente em agroindústria familiar de embutidos cárneos / Environmental hygienization in family meat product

A higienização é um procedimento importante na indústria de alimentos e sua realização deve ocorrer rotineiramente para evitar que os alimentos sejam contaminados. Além disso, todos os manipuladores de alimentos devem receber treinamentos de modo a entender como ocorrem as contaminações e como evitá-las, para que não ocorra deterioração antecipada dos alimentos e para que não exponham os consumidores ao risco de doenças transmitidas por alimentos em caso de contaminação. Esta pesquisa avaliou o processo de higienização e sua eficiência em superfícies presentes em uma agroindústria da agricultura familiar produtora de embutidos cárneos. Apesar de ter instalações adequadas a agroindústria apresentava inadequações quanto aos produtos utilizados e a frequência inadequada para uma higienização eficiente. Foi realizada análise microbiológica das superfícies dos equipamentos para contagem de aeróbios mesófilos e notou-se uma elevada carga microbiana que indicou uma baixa eficiência no processo de higienização. Sugeriu-se melhorias na higiene ambiental associado à instrução dos colaboradores, para contribuir na promoção da qualidade dos produtos, aumento dos lucros e salvaguardando a saúde do consumidor.

Hygiene is an important procedure in the food industry, and its performance must occur routinely to prevent food from being contaminated. In addition, all food handlers must receive training in order to understand how contamination occurs and how to avoid it, so that there is no anticipated deterioration of food and that consumers are not exposed to the risk of foodborne diseases. in case of contamination by pathogenic microorganisms. Thus, this research evaluated the cleaning process and its efficiency on surfaces present in a family farming agroindustry that produces meat products, which despite having adequate facilities, had some difficulties such as product use and inadequate frequency for eficiente cleaning. After performing a microbiological analysis to count surface mesophilic aerobes, a high level of contamination was noted, relating to low efficiency in the cleaning process. Improvements in environmental hygiene are suggested, associated with the instruction of employees for the implementation of the Standard Operating Hygiene Procedure, promoting improvements in product quality, increasing profits and safeguarding consumer health.

Effects of slaughter weight and backfat depth on trimming, curing, and deboning losses and quality traits of Italian dry-cured ham.

This study aimed at assessing the effects of two infra-vitam traits, specifically the slaughter weight (SW) and the ultrasound backfat depth (BCKF) on several post-mortem and quality traits of typical Prosciutto Veneto protected designation of origin (PDO) dry-cured ham. The trial was conducted on a population of 423 pigs fed using different strategies to generate a high variation in SW (175 ± 15.5 kg) and BCKF (23.16 ± 4.14 mm). All the left thighs were weighed at slaughter and the ham factory during the different processing phases. The fat cover depth of green trimmed hams was measured. Data were analyzed with a linear model including SW classified in tertiles, BCKF as a covariate, SW × BCKF interaction, sex, batch, and pen nested within batch. Our results highlighted that, for each 10 kg increase in SW, trimmed and seasoned ham weights increased by 0.76 and 0.54 kg, respectively. The increase in SW significantly reduced relative curing and deboning losses but did not affect ham fat cover depth and trimming losses. A rise in BCKF increased the ham fat cover depth and trimming losses and decreased the curing and deboning losses. Increases in SW and BCKF improved quality traits of the seasoned ham including fat cover depth, visible marbling, inner lean firmness, and fat color. These findings confirm the feasibility of increasing SW and BCKF, which will result in a reduction in the relative losses associated with the dry-curing process while improving the quality of the seasoned ham.

Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles.

Myofibrillar proteins are crucial for gel formation in processed meat products such as sausages and meat patties. Freeze-thaw cycles can alter protein properties, impacting gel stability and product quality. This study aims to investigate the potential of thawed drip and its membrane-separated components as potential antifreeze agents to retard denaturation, oxidation and gel deterioration of myofibrillar proteins during freezing-thawing cycles of pork patties. The thawed drip and its membrane-separated components of > 10 kDa and < 10 kDa, along with deionized water, were added to minced pork at 10 % mass fraction and subjected to increasing freeze-thaw cycles. Results showed that the addition of thawed drip and its membrane separation components inhibited denaturation and structural changes of myofibrillar proteins, evidenced by reduced surface hydrophobicity and carbonyl content, increased free sulfhydryl groups, protein solubility and α-helix, as compared to the deionized water group. Correspondingly, improved gel properties including water-holding capacity, textural parameters and denser network structure were observed with the addition of thawed drip and its membrane separation components. Denaturation and oxidation of myofibrillar proteins were positively correlated with gel deterioration during freezing-thawing cycles. We here propose a role of thawed drip and its membrane separation components as cryoprotectants against myofibrillar protein gel deterioration during freeze-thawing cycles.

Constructing myosin/high-density lipoprotein composite emulsions: Roles of pH on emulsification stability, rheological and structural properties.

The emulsification activity of myosin plays a significant role in affecting quality of emulsified meat products. High-density lipoprotein (HDL) possesses strong emulsification activity and stability due to its structural characteristics, suggesting potential for its utilization in developing functional emulsified meat products. In order to explore the effect of HDL addition on emulsification stability, rheological properties and structural features of myosin (MS) emulsions, HDL-MS emulsion was prepared by mixing soybean oil with isolated HDL and MS, with pH adjustments ranging from 3.0 to 11.0. The results found that emulsification activity and stability in two emulsion groups consistently improved as pH increased. Under identical pH, HDL-MS emulsion exhibited superior emulsification behavior as compared to MS emulsion. The HDL-MS emulsion under pH of 7.0-11.0 formed a viscoelastic protein layer at the interface, adsorbing more proteins and retarding oil droplet diffusion, leading to enhanced oxidative stability, compared to the MS emulsion. Raman spectroscopy analysis showed more flexible conformational changes in the HDL-MS emulsion. Microstructural observations corroborated these findings, showing a more uniform distribution of droplet sizes in the HDL-MS emulsion with smaller particle sizes. Overall, these determinations suggested that the addition of HDL enhanced the emulsification behavior of MS emulsions, and the composite emulsions demonstrated heightened responsiveness under alkaline conditions. This establishes a theoretical basis for the practical utilization of HDL in emulsified meat products.

Profiling the novel plant-based meat alternative category: Consumer affective and sensory response in the context of perceived similarity to meat.

Plant-based meat alternatives (PBMAs) are increasingly popular and may contribute towards reduction of negative environmental impacts associated with the meat industry. Inferior sensory characteristics of PBMAs, compared to conventional meat products, remain a barrier for uptake of these products. This study aimed to profile a wide range of PBMAs for perceived similarity to meat, consumer liking, emotional response and sensory experience, and to determine consumer drivers of liking for this product category. Twenty-one PBMAs, spanning a broad range of product types (burger patties, sausages, meatball alternatives, chicken/beef pieces, bacon alternative, turkey roast alternative) and main protein ingredients (extruded plant proteins, tofu, or legumes/vegetables) representative of PBMAs available to Aotearoa New Zealand consumers, were tasted and evaluated by 140 Aotearoa New Zealand residents. Samples ranged widely in their perceived similarity to meat (median value range: 1.0-4.0 on a 5-point-scale) and overall liking ratings (mean ± SD, range: 35.1 ± 1.2--77.7 ± 17.4 on a 100-point hedonic scale). Overall liking ratings were driven mostly by liking for flavour, followed by texture, and less so by appearance. Sensorially, sample differentiation was mostly associated with variation in meat-related flavours and textures, or vegetable-related attributes. Notably meat flavour was the main driver of liking, and a very strong relationship (r = 0.92) was observed between perceived similarity to meat and overall sample liking ratings. Meat-like samples were also associated with positive emotional terms, whereas samples made from wholefoods were associated with negative emotional terms. Textural terms ('gluey/slimy', 'pasty/doughy') associated with wholefood products were also negative drivers for liking, and should be avoided in future PBMA products. In conclusion, the general population maintains a strong preference for PBMAs that are similar to meat, validating ongoing efforts to improve the meat-like properties of new and emerging products. PBMAs made from wholefoods require extensive product development to achieve consumer satisfaction across the category.

Effect of thermal pretreatment and gastrointestinal digestion on the bioactivity of dry-cured ham bone enzymatic hydrolyzates.

This study reports the effect of thermal pretreatment and the use of different commercial proteolytic enzymes (Protamex, Flavourzyme, Protana prime, and Alcalase) on the free amino acid content (FAA), peptide profile, and antioxidant, antidiabetic, antihypertensive, and anti-inflammatory potential (DPPH, FRAP, and ABTS assay, DPP-IV, ACE-I, and NEP inhibitory activities) of dry-cured ham bone hydrolyzates. The effect of in vitro digestion was also determined. Thermal pretreatment significantly increased the degree of hydrolysis, the FAA, and the DPP-IV and ACE-I inhibitory activities. The type of peptidase used was the most significant factor influencing antioxidant activity and neprilysin inhibitory activity. Protana prime hydrolyzates failed to inhibit DPP-IV and neprilysin enzymes and had low values of ACE-I inhibitory activity. After in vitro digestion, bioactivities kept constant in most cases or even increased in ACE-I inhibitory activity. Therefore, hydrolyzates from dry-cured ham bones could serve as a potential source of functional food ingredients for health benefits.

Application of seed mucilage as functional biopolymer in meat product processing and preservation.

Meat products consumption is rising globally, but concerns about sustainability, fat content, and shelf life. Synthetic additives and preservatives used for extending the shelf life of meat often carry health and environmental drawbacks. Seed mucilage, natural polysaccharides, possesses unique functional properties like water holding, emulsifying, and film forming, offering potential alternatives in meat processing and preservation. This study explores the application of seed mucilage from diverse sources (e.g., flaxseed, psyllium, basil) in various meat and meat products processing and preservation. Mucilage's water-holding and emulsifying properties can potentially bind fat and decrease the overall lipid content in meat and meat-based products. Moreover, antimicrobial and film-forming properties of mucilage can potentially inhibit microbial growth and reduce oxidation, extending the shelf life. This review emphasizes the advantages of incorporating mucilage into processing and coating strategies for meat and seafood products.

Insight into the evolution of textural properties and juiciness of ready-to-eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation.

Texture deterioration of meat products upon high-temperature sterilization is a pressing issue in the meat industry. This study evaluated the effect of different thermal sterilization temperatures on the textural and juiciness of ready-to-eat (RTE) chicken breast. In this study, by dynamically monitoring the texture and juiciness of chicken meat products during the process of thermal sterilization, it has been observed that excessively high sterilization temperatures (above 100°C) significantly diminish the shear force, springiness and water-holding capacity of the products. Furthermore, from the perspective of myofibrillar protein degradation, molecular mechanisms have been elucidated, unveiling that the thermal sterilization treatment at 121°C/10 min triggers the degradation of myosin heavy chains and F-actin, disrupting the lattice arrangement of myofilaments, compromising the integrity of sarcomeres, and resulting in an increase of approximately 40.66% in the myofibrillar fragmentation index, thus diminishing the quality characteristics of the products. This study unravels the underlying mechanisms governing the dynamic changes in quality of chicken meat products during the process of thermal sterilization, thereby providing theoretical guidance for the development of high-quality chicken products.

Toxigenic Staphylococcus aureus in some animal-originated food products marketed in Turkey: presence and Public Health concerns.

This study aimed to detect the presence of Staphylococcus aureus in some animal source food (ASF) including emulsified meat products (sausage and salami), dry fermented meat product (soudjouk), semi dry meat product (pastrami) and raw chicken meat. Sixty six  (38.8%) of 170 samples were found to be positive for S. aureus. It was determined that S. aureus was found in 17 (56.6%) salami, 27 (54%) raw chicken meat, 9 (30%) soudjouk, 9 (30%) pastrami, 4 (13.3%) sausage samples. Staphylococcal enterotoxins (SEs) were identified in 5 out of 66 (7.5 %) isolates food matrices including 3 (4.5%) SEA, 2 (3.03%) SEC. The sea and sec genes were detected in 3 (4.5%) of 66 isolates. The results of this study highlight the need to provide suitable control strategies concerning production, sales, and storage to prevent the spread of enterotoxigenic S. aureus isolates in ASF. The key contribution of this study is its revelation of the presence of S. aureus in animal products sold in Turkish local markets, highlighting the potential public health risks associated with animal foods.

Effect of defatted Lagenaria siceraria (Molina) Standley seed flour as a fat replacer on physicochemical, technological, and sensory properties of beef patty.

Defatted Lagenaria siceraria seed flour (DLSSF) was obtained from defatted seed cake, dried, and ground through a sieve of 500 µm and characterized. A 2 × 4 factorial design (two flour hydration rates and four fat substitution rates) was used to produce a low-fat beef patty by replacing fat with DLSSF. Beef kidney fat was used to formulate the control sample. Chemical, physical, technological, sensory, and nutritional characteristics of low-fat beef patties manufactured were evaluated. DLSSF contains mainly protein. As fat replacers, DLSSF induces a significant increase in the pH of the raw and cooked patty, the moisture and protein contents, the cooking yield, the cohesion, chewiness, springiness, and lightness of the cooked beef patty with fat substitution rate. There is a decrease in fat content, total calories, water retention capacity, hardness, and redness of the cooked patty with a fat substitution rate. From the sensory analysis, the substitution of fat improves the acceptability of samples. Based on the overall parameters analyzed, DLSSF containing 60% water can be used to produce low-fat beef patty by replacing fat at 100%. From these results, hydrated DLSSF could be an effective method to solve the problems of noncommunicable diseases related to animal fat consumption.

Nutritional Value of Meat and Meat Products and Their Role in Human Health.

Meat and meat products are among the most nutrient-dense food sources in the human diet [...].

Estimation of moisture content in dry-cured beef ham by measuring the impedance of the surface.

Dry-cured beef ham quality is determined by moisture content; however, it is hard to do non-destructive monitoring. We investigated whether the internal moisture content of dry-cured beef ham could be determined from the impedance of the surface, which is removed at the time of eating. Supraspinatus muscle samples from Japanese Shorthorn steers were dried for different periods. The samples were then divided into the parts to be removed (surface) and edible parts. Their respective impedance and moisture content were measured, and the correlation between these two parameters was investigated. A negative correlation was observed between the impedance and moisture content of the surface and the shallow and deep sections of the edible part. There was also a negative correlation between the impedance of the surface and the moisture content of the shallow and deep sections of the edible part. Therefore, the results of this study indicate that during drying, the moisture content in the shallow and deep sections of dry-cured hams can be estimated by measuring the impedance of the surface. This non-destructive method of measuring the moisture content of dry-cured hams can help in regulating the moisture content during drying to produce high-quality dry-cured hams.

Metagenomic profiles of the antimicrobial resistance in traditional Chinese fermented meat products: Core resistome and co-occurrence patterns.

Antimicrobial resistance (AMR) poses a significant challenge to global health, and the presence of antibiotic resistance genes (ARGs) in food poses a potential threat to public health. Traditional Chinese fermented meat products (FMPs) are highly favored because of their unique flavors and cultural value. However, microbial safety and the potential distribution and composition of AMR in these products remain unclear. In this study, a comprehensive analysis of bacterial composition and antibiotic-resistant populations in 216 samples of traditional fermented meat products from different regions of China was conducted using a metagenomic approach. Staphylococcus was the most abundant genus in the samples, accounting for an average abundance of 29.9 %, followed by Tetragenococcus (17.1 %), and Latilactobacillus (3.6 %). A core resistome of FMP samples was constructed for the first time using co-occurrence network analysis, which revealed the distribution and interrelationships of ARGs and bio/metal-resistant genes (BMRGs). Random forest analysis identified the lincosamide nucleotidyltransferase lnuA and the multidrug and toxic compound extrusion (MATE) transporter abeM as potential indicators for assessing the overall abundance of the core resistome. Additionally, Staphylococcus, Acinetobacter, and Pseudomonas were identified as hosts constituting the core resistome. Despite their low abundance, the latter two still serve as major reservoirs of antibiotic resistance genes. Notably, Lactococcus cremoris was identified as the key host for tetracycline resistance genes in the samples, highlighting the need for enhanced resistance monitoring in lactic acid bacteria. Based on our findings, in the microbial safety assessment of fermented meat products, beyond common foodborne pathogens, attention should be focused on detecting and controlling coagulase-negative Staphylococcus, Acinetobacter, and Pseudomonas, and addressing bacterial resistance. The quantitative detection of lnuA and abeM could provide a convenient and rapid method for assessing the overall abundance of the core resistome. Our findings have important implications for the control of bacterial resistance and prevention of pathogenic bacteria in fermented meat products.

Quality and Flavor Difference in Dry-Cured Meat Treated with Low-Sodium Salts: An Emphasis on Magnesium.

The present study aimed to develop low-sodium curing agents for dry-cured meat products. Four low-sodium formulations (SPMA, SPM, SP, and SM) were used for dry-curing meat. The physicochemical properties and flavor of the dry-cured meat were investigated. The presence of Mg2+ ions hindered the penetration of Na+ into the meat. The weight loss, moisture content, and pH of all low-sodium salt groups were lower than those of S. Mg2+ addition increased the water activity (Aw) of SPMA, SPM, and SM. Dry-curing meat with low-sodium salts promoted the production of volatile flavor compounds, with Mg2+ playing a more prominent role. Furthermore, low-sodium salts also promoted protein degradation and increased the content of free amino acids in dry-cured meat, especially in SM. Principal component analysis (PCA) showed that the low-sodium salts containing Mg2+ were conducive to improving the quality of dry-cured meat products. Therefore, low-sodium salts enriched with Mg2+ become a desirable low-sodium curing agent for achieving salt reduction in dry-cured meat products.

Effect of the Addition of Dandelion (Taraxacum officinale) on the Protein Profile, Antiradical Activity, and Microbiological Status of Raw-Ripening Pork Sausage.

The study evaluated the effect of adding dandelion extract on the characteristics of raw-ripening pork sausages while reducing the nitrite addition from 150 to 80 mg/kg. The sausages were made primarily from pork ham (80%) and pork jowl (20%). The process involved curing, preparing the meat stuffing, forming the links, and then subjecting the sausages to a 21-day ripening period. Physicochemical parameters such as pH, water activity, and oxidation-reduction potential were compared at the beginning of production and after the ripening process. The study also examined the impact of ripening on protein metabolism in pork sausages and compared the protein profiles of different sausage variants. The obtained research results indicate that dandelion-leaf extract (Taraxacum officinale) were rich in phenolic acids, flavonoids, coumarins, and their derivatives (LC-QTOF-MS method). Antiradical activity test against the ABTS+* and DPPH radical, and the TBARS index, demonstrated that addition of dandelion (0.5-1%) significantly improved the oxidative stability of raw-ripening sausages with nitrite content reduction to 80 mg/kg. A microbiological evaluation of the sausages was also carried out to assess the correctness of the ripening process. The total number of viable bacteria, lactic acid bacteria, and coliforms were evaluated and subsequently identified by mass spectrometry.

Modelling of salt uptake for salt content standardization in dry-cured ham.

Salt content standardization in dry-cured ham production is complex as there are many factors that influence salt uptake. The aim of this work was to study and model salt uptake as a function of salting time and the characteristics of green ham in two different ham types using a large amount of data obtained from an inline non-invasive characterization technology. The usefulness of these models to standardize the salt content of the industrial production was also evaluated. Magnetic induction technology was used to characterize lean and fatty hams in order to further model the salt uptake using different statistical methods. Salt content increased with the salting time showing an asymptotic behaviour which was lower in fatty hams. The best models were those that considered the salting time, weight, and fat content of hams as model independent variables. These models are helpful for salt content standardization within the industry and can be used to simulate process modifications and avoid the time-consuming and costly trial and error tests.

Effects of Fermentation Temperature, Drying Temperature, Caliber Size, Starter Culture, and Sodium Lactate on Listeria monocytogenes Inactivation During Salami Production.

The effect of fermentation and drying temperatures, caliber, and sodium lactate on Listeria monocytogenes inactivation was studied in salami, produced in a pilot scale, inoculated with 107 CFU/g of Listeria innocua ATCC® 33090 as a surrogate microorganism for L. monocytogenes. Fermentation temperature varied between 24 and 30°C, drying temperature between 14 and 20°C, caliber between 5.1 and 13.2 cm, and sodium lactate initial concentrations in salamis were 0 and 2%. L. innocua counts, pH and water activity were determined in salamis over time. Sodium lactate (2%) decreased pH drop and Listeria inactivation during fermentation. Baranyi & Roberts equation was used to fit the experimental data and to estimate, for each test condition, inactivation rate (k), initial (Y0), and final counts of L. innocua (YEND). Total inactivation was calculated as Y0 minus YEND (Y0-YEND). Then, using a Box Benkhen experimental design, a quadratic model for k and a two-factor interaction model (2FI) for Y0 - YEND were obtained as functions of fermentation temperature, drying temperature, and caliber size. The models predicted that maximum k and Y0 -YEND, -2.62 ± 0.14 log10 CFU/g/day and 4.5 ± 0.1 log10 CFU/g, respectively, would be obtained fermenting at 30°C and drying at 20°C regardless of caliber. Drying at 14°C allowed Listeria growth until a water activity (aw) of 0.92 was reached. Therefore, if initial Listeria contamination is high (3 log10 CFU/g), drying at low temperatures will compromise product safety.

Antimicrobial activity of chitosan- edible films containing a combination of carvacrol and rosemary nano-emulsion against Salmonella enterica serovar Typhimurium and Listeria monocytogenes for ground meat.

This research aimed to assess the potential of active food packaging as an innovative approach to enhance the quality of fresh food products. Specifically, our focus was on developing chitosan edible films combined with rosemary nanoemulsion (Ch-RNE) and carvacrol nano-emulsion (Ch-CNE) as effective antibacterial food packaging solutions. The efficacy of these films against artificially inoculated L. monocytogenes (NCTC 13372\ ATCC® 7644) as a Gram-positive bacterium, and S. enterica serovar Typhimurium (ATCC 14028) as a Gram-negative bacterium, in ground meat was investigated. The size of the prepared nano-emulsions was characterized using zeta sizer, FTIR and HRTEM. The MIC of both nano-emulsions against both pathogens was found to be 0.78 % and 1.56 %. Filmogenic mixtures were casted using these concentrations, which were then dried and evaluated for their physical and mechanical properties.

Genomic insights of Salmonella isolated from dry fermented sausage production chains in Spain and France.

The presence of Salmonella in dry fermented sausages is source of recalls and outbreaks. The genomic diversity of 173 Salmonella isolates from the dry fermented sausage production chains (pig carcasses, pork, and sausages) from France and Spain were investigated through their core phylogenomic relationships and accessory genome profiles. Ten different serovars and thirteen sequence type profiles were identified. The most frequent serovar from sausages was the monophasic variant of S. Typhimurium (1,4,[5],12:i:-, 72%) while S. Derby was in pig carcasses (51%). Phylogenomic clusters found in S. 1,4,[5],12:i:-, S. Derby, S. Rissen and S. Typhimurium serovars identified closely related isolates, with less than 10 alleles and 20 SNPs of difference, displaying Salmonella persistence along the pork production chain. Most of the S. 1,4,[5],12:i:- contained the Salmonella genomic island-4 (SGI-4), Tn21 and IncFIB plasmid. More than half of S. Derby strains contained the SGI-1 and Tn7. S. 1,4,[5],12:i:- genomes carried the most multidrug resistance genes (91% of the strains), whereas extended-spectrum ß-lactamase genes were found in Typhimurium and Derby serovars. Salmonella monitoring and characterization in the pork production chains, specially S. 1,4,[5],12:i:- serovar, is of special importance due to its multidrug resistance capacity and persistence in dry fermented sausages.