Spoilage prevention and shelf-life extension of products will always remain an important goal to the meat industry. While the greatest emphasis is placed on the prevention of microbial spoilage, chemical deterioration, specifically oxidative spoilage, is an important consideration for fresh meats and manufactured meat products as well. In the meat industry especially fish processing, synthetic ...

Wendy J. Umberger Proponents of mandatory country-of-origin labeling (COOL) of meat argue that COOL would provide US producers with a competitive advantage in the marketplace. They contend that US consumers perceive domestic meat products to be higher quality than imported meat products. Therefore, because of its higher perceived quality, U.S.-labeled meat will garner a premium over imported me...

The aim of the study was to determine the occurrence of Listeria sp. in poultry meat and poultry meat products and estimate the prevalence of L. monocytogenes strains producing listeriolysin O. No listeria strain was detected in any of 50 examined heat-treated products. These bacteria were present in 43 out of 70 samples of raw poultry meat and 6 of Listeria strains were defined as L. monocytog...

Meat consumers around the world are increasingly paying attention to product quality and safety, and are starting to reduce their meat consumption, especially with regard to red meat. This trend is prevalent in households with children who prefer health-certified meat products. Our study compares meat consumption habits in households with and without children or adolescences (0-18 years). A str...

Since the Second World War the consumer behaviour in developed countries changed drastically. Primarily there existed the demand for sufficient food after a period of starvation, afterwards the desire for higher quality was arising, whereas today most people ask for safe and healthy food with high quality. Therefore a united approach comprising consistent standards, sound science and robust con...

Background: Nowadays, there is an increase of meat and animal carcass consumption worldwide. Due to the economic value of meat, the likelihood of using unauthorized tissue is possible in meat products. Based on these observations, the aim of the present study was to apply morphological method for detection of unauthorized tissues in processed meat products.  Methods: In this study, a to...

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...

Abstract In general, goat meat is not inferior to other types regarding nutritional and biological value–it has a high protein content (up 29%), it good source of minerals, vitamin B-complex, essential amino acids. However, the older culled goats less juicy, tender, characteristically different odour taste compared kids’ (and animals), thus tends be desirable. Different products could produced ...

A recent mix-up in studies on brain tissue of animals has set back Britain's efforts to determine human exposure to the BSE agent through contaminated meat products. Nigel Williams reports.