introduction: aflatoxin b1 (afb1) is one of the most well-known hepatocarcinogens in humans. contamination of raw materials, used in the production of sausages and burgers, with aflatoxin producing molds can lead to increased level of aflatoxin in the final products and can impose hazards to human health. unfortunately, aflatoxin is resistant to heating and freezing processes, etc. and can rema...

abstract- today, the authenticity of meat products with less costly and desirable species has increased. therefore and considering religious, economicalor public health concerns, proper actions should be taken to prevent such frauds. in this study, real time pcr assay was applied for rapid, sensitive and specific identification and quantification of chicken tissue in meat products. specific pri...

ABSTRACT- Today, the authenticity of meat products with less costly and desirable species has increased. Therefore and considering religious, economicalor public health concerns, proper actions should be taken to prevent such frauds. In this study, real time PCR assay was applied for rapid, sensitive and specific identification and quantification of chicken tissue in meat products. Specific pri...

Hybrid meat analogues, whereby a proportion of meat has been partially replaced by more sustainable protein sources, have been proposed to provide a means for more sustainable diets in the future. Consumer testing was conducted to determine consumer acceptability of different formulations of Hybrid beef burgers and pork sausages in comparison with both meat and meat-free commercial products. Ac...

The present study was conducted to investigate the prevalence and numbers of Enterobacteriaceae in a total of 80 samples including 20 samples each of frozen beef burgers, frozen sausages, beef burger sandwiches and sausage sandwiches. The samples were randomly collected from retail supermarkets and restaurant in Assiut, Egypt. In addition, 20 stool cultures collected from hospitalized children ...

Aim: To study the prevalence of pathogenic coagulase positive, methicillin-resistant Staphylococcus aureus (MRSA) in poultry meat and its products. Materials and Methods: A total of 125 poultry samples were collected during 2012 in Qena governorate for presence of pathogenic coagulase positive, methicillin-resistant staphylococcus aureus (MRSA). Samples were taken from freshly slaughtered whole...

In this study, a total of 25 Lactic Acid Bacteria (LAB) isolates from 15 samples [4 burgers, 4frankfurters, 3 pastramis, 2 sausages and 2baby faeces] were screened for their ability to produce inhibitory substances against three microorganisms which isolated meat products: (Salmonella typhi, Staphylococcus aureus Escherichia coli). Other indicators (reference target organisms) obtained the Cent...

Sausages with different fat contents (16 or 29%) were purchased from local stores, vacuum-packaged in oxygen-impermeable bags, and irradiated at 0 or 5 kGy using a linear accelerator. The changes in quality attributes of irradiated sausages were determined during storage at 4 degrees C. The 2-thiobarbituric acid-reactive substance values of sausages were not affected by fat content but were inc...

 Microbiological, chemical and sensory changes of fish burgers prepared from deep flounder (Pseudorhombus elevatus) and brushtooth lizardfish (Saurida undosquamis) were determined during storage at -18ºC for 5 months. Microbiological counts were including total plate count (TPC), total coliform (TC), Staphylococcus aureus, Psychotropic and Escherichia coli decreased throughout the frozen storag...

Duck farming is on the raise in the current scenario, but processed products from duck meat are still uncommon to find. Investigating the duck meat qualities during storage will provide information to enhance duck meat utilization. Development of ready-to-eat and ready-to-cook duck meat products is expected to increase and improve non-chicken meat-based protein. The Study was aimed to evaluate ...