The aim of the work was to determine the shelf-life and the microbiological quality of minced meat packaged in modified atmosphere (MAP, 20% O2, 5% CO2, 75% N2). Changes in the microflora and in the chemical characteristics were monitored for a total period of 10 days. Different samples of minced pork meat and of minced mixed pork and beef meat (50% w/w) were packaged and stored at +1-2ÆC. The ...

Antibacterial properties of TiO2, ZnO as well as mixed TiO2-ZnO nanoparticles coated low density polyethylene films on Staphylococcus aureus PTCC1112 were investigated. Bactericidal efficiency of 0.5, 1 and 2 Wt% for TiO2 and ZnO nanoparticles and also 1 Wt% mixed TiO2-ZnO nanoparticles with TiO2:ZnO ratios of 25:75, 50:50 and 75:25 were tested under UV and fluorescent lights exposure at two di...

Because of their inhibitory effects, selected probiotic Lactobacilli may be used as antimicrobial against some hazardous microorganisms responsible for spoilage of fresh minced beef (cattle) minced meat and camel minced meat. Lactic acid bacteria were isolated from camel meat. These included 10 isolates; 1 Lactobacillus fermenti, 4 Lactobacillus plantarum, 4 Lactobacillus pulgaricus, 3 Lactobac...

A thermoplastically extruded snack was produced from different blends of corn grits and silver carp minced meat. Response Surface Methodology (RSM) was used to study the effect of fish meat content and to optimize the feed composition. Fourteen treatments from central composite design considering minced fish content (0-3 kg) and corn (7-10 kg) were used as the independent variables. The expansi...

The antimicrobial activity of essential oils of oregano, thyme, basil, marjoram, lemongrass, ginger, and clove was investigated in vitro by agar dilution method and minimal inhibitory concentration (MIC) determination against Gram-positive (Staphylococcus aureus and Listeria monocytogenes) and Gram-negative strains (Escherichia coli and Salmonella Enteritidis). MIC(90%) values were tested again...

A thermoplastically extruded snack was produced from different blends of corn grits and silver carp minced meat. Response Surface Methodology (RSM) was used to study the effect of fish meat content and to optimize the feed composition. Fourteen treatments from central composite design considering minced fish content (0-3 kg) and corn (7-10 kg) were used as the independent variables. The expansi...

Gheisari H.R., Møller J.K.S., Adamsen Ch.E., Skibsted L.H. (2010): Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef. Czech J. Food Sci., 28: 364–375. The objective of this study was to evaluate the effect of the salt (NaCl) level (0%, 1% and 6%) or the addition of metmyoglobin (MetMb) in the amount twice that in the natural muscle content on the oxida...

BACKGROUND The aim of the study was to elaborate a method of modelling and forecasting rheological features which could be applied to raw minced meat at the stage of mixture preparation with a given ingredient composition. MATERIAL AND METHODS The investigated material contained pork and beef meat, pork fat, fat substitutes, ice and curing mixture in various proportions. Seven texture paramet...

Several recent investigations have reported high concentrations of lead in samples of minced cervid meat. This paper describes findings from a Norwegian study performed in 2012 among 147 adults with a wide range of cervid game consumption. The main aim was to assess whether high consumption of lead-shot cervid meat is associated with increased concentration of lead in blood. A second aim was to...

In this study, hydrolyzed protein as a natural preservative for increasing the shelf life of minced meat of silver carp (Hypophthalmichthys molitrix) was used in a refrigerator for 12 days. Hydrolyzed protein was added to the minced meat of fish, at 0.5, 1 and 1.5% concentration. In this regard, microbial, chemical and sensory tests were carried out during the period of storage at intervals of ...