Scientific journal "Meat Technology"

Histological and histochemical analysis of dry fermented sausage of kulen composition

Vladimir Gajdov — 2021-12-16

The application of histological methods in meat composition analysis and identification of prohibited tissues and organs added to meat and meat products is still in the research phase, although there have been some promising results. The aim of this work was to assess the possibility of using histological and histochemical methods for analysis of kulen composition. In this research, six samples of kulen were examined, one of which was produced in domestic conditions, while the rest were commercial products sampled from local markets. The samples were carried through classical histological preparation. The obtained slides were stained with haematoxylin/eosin, Masson-Goldner, toluidine blue and periodic acid-Schiff/alcian blue. The content of muscle, fat and connective tissue was evaluated using histomorphometric analysis. Histological analysis of kulen composition determined the presence of the following structures: muscle, adipose and connective tissues, blood vessels, glandular epithelium, peripheral nerve, cartilage and plant
tissue. The histomorphometric analysis showed that the kulen products contained on average 56±2.52% muscle tissue, 7.27±1.38% connective tissue and 19.82±3.24% adipose tissue. The results show that by applying histological methods it is possible to identify different permitted and prohibited animal tissues in kulen, and hence, it is possible to analyse the composition of kulen. It is also possible to confirm the presence of various plant tissues, but for their precise identification, additional histological methods are needed.

Chemical and sensory properties of household and industrially produced Bosnian sudzuk

Suzana Jahić — 2021-12-16

Sudzuk, a Bosnian dry fermented sausage, is traditionally made from beef, beef tallow, table salt, garlic and pepper. In this paper, the chemical and sensory properties of household- and industrially-produced
Bosnian sudzuk were investigated. The technological processes in both cases of preparation and production of sudzuk were carried out in a manner specific to the given product. Chemical analyses (moisture,
total ash, sodium chloride, total acids, fat, protein and pH) showed the different sudzuk produced by three households had some statistically significantly (p<0.05) different parameters. Among the industrially produced sudzuk (from four different companies) the moisture content, total ash, sodium chloride, total acids, protein and pH were different (p<0.05), while the fat content did not significantly differ between the producers (p>0.05). Instrumental colour measurement indicated statistically significant differences (p<0.05) for a* between the sudzuk produced in the households, for a* between those produced in industrialconditions, and for L* between the industrially produced sudzuk. No statistically significant difference (p>0.05) was determined for b* between the sudzuk produced in households or between those produced in industrial conditions. In sensory evaluation, differences (p<0.05) were found in the overall grades of the sudzuk produced by households, while the overall grades of the industrially produced
sudzuk did not statistically differ (p>0.05).

Investigation of the physico-chemical and microstructure changes of beef meat during frozen storage at −23°C

Saliha Lakehal — 2021-12-16

Freezing beef meat is the most effective way to extend its storage life. However, there is little information about whether this practice alters the microstructure of beef and its effects on meat quality. For this reason, the object of our research was to determine the effect of frozen storage (one year at −23°C, with meat examined every two months) on physical, chemical and microstructural properties of beef in cuts of 20 Biceps femoris muscles. Significant physical changes were detected at different frozen storage durations, including increases in pH and yellowing (b*), as well as decreases in water activity, lightness (L*), and redness (a*). In terms of chemical characteristics, the protein solubility in the beef reduced, but lipid oxidation (TBARS) values considerably rose with frozen storage duration. The width of ice crystals in frozen
beef steadily increased as storage time was extended to 12 months, indicating structural changes in the frozen meat.

Development and characterization of low fat cooked yacare (Caiman yacare) meat sausages

Angela Dulce Cavenaghi Altemio — 2021-12-16

The limited consumption of yacare (Caiman yacare) is due to cultural and economic factors, beyond a limited availability of products based on this meat. Here cooked sausages were developed from yacare meat shavings and fat substitutes (inulin and soy protein), and characterize d. Moisture ranged from 63.90% (T1) to 59.89% (T3), a decrease with the increase in the inulin content (T1 had the lowest, T3 the highest inulin content). The protein content decreased from 27.67 (T1) to 25.32% (T3). The highest lipid content was 5.36% (T2) and the lowest 1.69% (T3). The ash content ranged from 4.50 to 4.62%. The highest luminosity value was obtained for T2 (59.69) and the lowest for T3 (57.24). The highest average shear force (18.01 N) was obtained for T3. Good sensory characteristics were obtained for all treatments,
with acceptability indexes varying from 68.67 to 87.11%. However, the highest purchase intention was declared by 72% of panelists who certainly or probably would purchase T1.

Serbian external quality assessment for Trichinella detection in meat in 2021 compared to 2017

Saša Vasilev — 2021-12-16

In 2021, the Serbian National Reference Laboratory for Trichinellosis, Serbian Institute for the Application of Nuclear Energy, organized external quality assessment (EQA 2021) for the detection of Trichinella larvae presence in meat by the magnetic stirrer method (MSM). The aims of this study were to examine the performance of the accredited laboratories over time and to compare the participants’ performance. EQA 2021 was organized according to ISO 17043, and the test panel consisted of three meat balls, two of which were spiked with four Trichinella spiralis L1 larvae. Evaluation of the qualitative results showed that 90.91% (100% in 2017) of participants successfully passed the EQA. Quantitative evaluation showed that, on average, 71.59% (in 2017 only 60%) of the spiked Trichinella larvae were detected. This study enabled comparisons of laboratories over time (2017 and 2021) and across the country. The results obtained should serve as motivation for improvement of laboratory performance. All official laboratories with
accredited MSM for Trichinella detection should participate in an EQA every second year and all other laboratories that perform Trichinella testing should participate annually in EQAs organized at national level. Regular participation will bring improvement in sensitivity of the test method used and will promote the important one health concept.

Quantitative deposition of nutrients in dorsal muscle, adipose tissue and liver in common carp (Cyprinus carpio L.) in a semi-intensive farming system

Dejana Trbović — 2021-12-16

Carp is the dominant species grown in Serbia and makes up over 80% of the total fish production. The aims of the present study were to analyze changes of protein, lipid, ash and moisture in dorsal muscle, adipose tissue and liver in common carp additionally fed complete pellets during four months in natural carp ponds. Twenty fish from four ponds were sampled. Analysis of variance showed that protein
content was the highest in dorsal muscle and adipose tissue and was the smallest in liver (P < 0.05). The percentage of protein was quite stable and reached a plateau value (18.42–19.49%) in dorsal muscle. Total
lipid content in common carp was the highest in liver (14.79–17.24%) and smaller in dorsal muscle (1.92–5.42%) (P<0.05). More interested were how the fish mass increased during breeding. The proximate composition of fish tissues was expressed as absolute content by weight of each fish. Simple regression resulted in relationships between protein content (g/fish) and body weight (g) indicating strong association (r = 0.965). Simple regression resulted in not strong relationships between lipid content (g/fish) and body weight (g (r = 0.784). There was a strong relationship between moisture content (%) and lipid content (%) (r = 0.962). The protein content (g/fish) was strongly associated with body weight in dorsal muscle and adipose tissue since coefficients of regression were high (>0.95), as were t-tests of significance (13.69, 18.04), and in the liver there was also an association since the coefficient of regression was 0.952 and the t-test was high (11.72).

How to increase your chances of publishing

David L. Hopkins — 2021-12-16

Every scientist is required to publish their work, a process that gives creditability to their findings and provides a platform for the real-life application of the findings. Although the conduct of experiments is the core of much scientific work, there is sadly a percentage of studies that are based on flawed designs or written by authors who do not understand how to robustly analyse the data they generate. The consequence is that when they attempt to publish in reputable journals, they often have their papers rejected. In other cases, authors may fail to consider the scope of a target journal, their papers are poorly written, or not formatted according to the journal’s guidelines. These again lead to rejection. Overall, this presents a large cost to the research and development (R&D) sector, as some work will never get published, and therefore, the investment has yielded zero returns. In addition, the time spent revising papers adds to the overall cost of undertaking R&D. In many cases, better training can help to reduce these costs and significantly improve the scientific output of scientists. This paper is designed to help authors to improve their success rate when attempting to publish.

Digital solutions for healthy eating

Marina A. Nikitina — 2021-12-16

This study presents a computer system used for assessment of a healthy diet. Based on mathematical models, the system provides a solution for the problem of structural-parametric diet optimization, adjusted for a variety of constraints and conditions, and produces the optimal solution for the given utility functions. The information basis of the system is a database containing nine independent tables. Each table contains 15 fields. The structured query language (SQL) is used. An aggregate algorithm for implementing the solution of healthy diet composition, containing four stages, with due consideration for a “human health passport” is described. At the first stage, based on anthropometric data and biomarkers (hemogram, acidity of gastrointestinal tract) of a person’s physiological state, the system generates a user model (“a human health passport”). The model considers the risk of disease and the gastrointestinal tract status. At the second stage, the system allows a choice of food products to be made, based upon the physiological state of a person and that proactively excludes undesirable food products, dishes, and culinary products. At the third stage, the developed diet is assessed, and the food nutrients (proteins,
fats, carbohydrates, vitamins, macro—and microelements) in the diet are analyzed and compared with the recommended norms for this particular person. At the fourth stage, the adequacy of the diet is assessed according to the quality function.