Qualitative Tests for Added Coloring Matter in Meat Products

Tests of Weak Separability in Disaggregated Meat Products

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Meat and Meat Products

Biogenic amines in meat and meat products.

It has been recognized for some time that biogenic amines occur in a wide range of foods, among them meat and meat products. Meat is an important component of the diet in developed countries. The presence of these amines in food is of interest for two reasons: firstly, for toxicological reasons, in the sense that high levels of dietary biogenic amines can be toxic for certain consumers, and sec...

Clostridium Perfringens in Meat and Meat Products.

A total of 262 specimens of meat and meat dishes were examined for the presence of Clostridium perfringens. Of this total, 161 were raw, unprocessed beef, veal, lamb, pork, or chicken; 101 were processed meats and meat dishes. C. perfringens was isolated from 113 (43.1%) of these specimens. The highest percentage of contamination (82%) was found in veal cuts, and the lowest (4.7%) in sliced san...

Manufacture of Meat Products without Added Nitrite or Nitrate – Quality and Safety Aspects

There is increasing interest in meat products processed with less or no additives. This applies particularly to ‘organic’ meat products. The use of nitrite in the processing of organic meats has been discussed controversially for many years. It is a synthetic chemical with toxicological concern but because of its effect on appearance and flavour of meat products, marketing of nitrite-free sausa...