background and objectives: the significant rise in food borne infections is mainly caused by campylobacter spp., salmonella serovars and verotoxigenic escherichia coli . as the emerging food borne pathogens cause disease, more studies have been conducted for rapid detection of these pathogens. the combination of immunomagnetic separation and polymerase chain reaction (ims-pcr) is the most accur...

salmonella     species show different disease syndromes and host specificity, according to their antigenic profile. salmonella enterica serovar typhimurium is one of the most frequently isolated serovar from foodborne outbreaks. poultry meat has been identified as one of the principal foodborne sources of salmonella. in this study, the effect of microwave treatment of chicken meat samples wh...

INTRODUCTION One possible mechanism for the postulated link between high consumption of meat and colorectal cancer (CRC) is the content of benzo[a]pyrene (BaP) in meat. METHODS We investigated this association in a population-based case-control study in Western Australia (567 cases and 713 controls). Participants' self-report of meat consumption and lifestyle was used in conjunction with the ...

The degree of meat adhesion to different kinds of plastic casings was examined in retort sterilized fish sausages. It was found that the plastic casings of great wettability such as polyvinylidene chloride, polyvinylidene fluoride, polyester and polyamide brought about greater meat adhesion than the ones of low wettability such as polyethylene and polypropylene. If polyethylene casing was modif...

In recent years, Japanese quail meat has gained much popularity among consumers. The aim of this study was to evaluate the meat quality characteristics and nutritional composition of Nandanam Quail-III (Coturnix coturnix japonica) meat as influenced by age at slaughter. Totally twelve birds were divided into two different age groups. The birds were slaughtered and breast muscle was obtained. Th...

Throughout history, the meat industry has utilized nonmeat ingredients to extend or aid in the shelf-life of products. The classic use of salt and/or nitrites to control and limit microbiological growth and to provide flavor stability during storage has provided needed “insurance” for meat product shelf-life. Currently, consumers’ concern for food safety continues to make methods of extending m...

Poultry meat quality has been widely studied, and has become a growing demand of the international market. Parameters that affect meat quality are complex, and occur throughout the production chain. The constant concern with meat quality by the exporting sectors is a response to consumers’ demands, and is achieved by increasing efficiency, and investments in personnel training on quality. Under...

Meat products and consumption culture in the West may be traced back for at least 2,500 years. The dominant cultural source was Greco-Roman, with evidence from archeology, surviving documents and the names of meat cuts. The initial uniformity of meat technology and language in the Roman Empire was lost as national boundaries and languages fragmented. More recently, however, there has been a str...

The aim of this study was to determine the quality of modified atmosphere (MA) packaged meat from Pomeranian rams slaughtered at 50 and 100 days of age. Determined: chemical composition, physicochemical and sensory properties of meat, and the fatty acid profile of intramuscular fat. Meat from 100-d-old lambs was characterized by a significantly higher content of dry matter, total protein and cr...

Antioxidants are used to minimize the oxidative changes in meat and meat products. Oxidative changes may have negative effects on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Although synthetic antioxidants have already been used but in recent years, the demand for natural antioxidants has been increased mainly because of adverse effects of...