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T A Roberts - One of the best experts on this subject based on the ideXlab platform.
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factors controlling the growth of clostridium botulinum types a and b in pasteurized Cured Meats vi nitrite monitoring during storage of pasteurized pork slurries
International Journal of Food Science and Technology, 2007Co-Authors: Angela M Gibson, T A Roberts, A RobinsonAbstract:Summary Residual nitrite levels were monitored during storage for up to 6 months, in a model pork slurry system used to study the relative effects of curing ingredients and additives used in pasteurized Cured Meats to control the growth of Clostridium botulinum. In ‘low’ pH slurries the rate of loss of nitrite fell with reducing storage temperature. Less residual nitrite remained after HIGH heat treatment but the rate of loss of that residual nitrite was slower during storage than nitrite remainly after LOW heat treatment. Inclusion of nitrate resulted in higher residual nitrite levels, particularly after HIGH heat and if stored below 20°C. If isoascorbate was added nitrite became undetectable within circa 30 days, even when nitrate had been added. The rate of loss of nitrite was slower in ‘high’ pH slurries (pH 6.3–6.8). Monitoring levels of nitrite in the product soon after production would detect its accidental overuse but monitoring nitrite in the product during distribution or at retail, without knowledge of the composition and prior history of the product, gives little indication of the amount used at manufacture. The level of residual nitrite was not directly related to the ability of the curing mixture to control the growth of CI. botulinum types A and B. Some slurries in which C1. botulinum grew least during 6 months’ storage contained no residual nitrite because isoascorbate was also present.
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factors controlling the growth of clostridium botulinum types a and b in pasteurized Cured Meats
International Journal of Food Science and Technology, 2007Co-Authors: T A Roberts, Angela M Gibson, A RobinsonAbstract:Summary The effect of combinations of sodium chloride (2.5, 3.5, 4.5% w/v on water), sodium nitrite (100, 200, 300 μg/g), sodium nitrate (0, 500 μg/g), sodium isoascorbate (0,1000 μg/g, or equimolar with nitrite level) and polyphosphate (Curaphos 700; 0, 0.3% w/v), on the growth of Clostridium botulinum types A and B was studied in an experimental pork slurry system, without heating and after two heat treatments (80°C for 7 min and 80°C for 7 min plus 70°C for 1 hr) followed by storage at: 15, 17.5, 20 or 35°C for up to 6 months. Statistical analyses showed that increasing salt or nitrite levels, adding isoascorbate or nitrate, using the highest heat treatment or decreasing the storage temperature all significantly reduced toxin production by Cl. botulinum. The addition of 0.3% polyphosphate (Curaphos 700) significantly increased toxin production. There were many significant two-factor interactions; the effect of increasing nitrite was relatively less if isoascorbate was present, at 4.5% salt, or at low storage temperature. The presence of isoascorbate also counteracted the increase in toxin production attributed to the presence of polyphosphate.
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the effect of sodium chloride potassium nitrate and sodium nitrite on the recovery of heated bacterial spores
International Journal of Food Science and Technology, 2007Co-Authors: T A Roberts, M IngramAbstract:Summary The ability of aerobic and anaerobic spores, after various degrees of heating, to produce macrocolonies in media containing different concentrations of sodium chloride, potassium nitrate and sodium nitrite has been examined. The effect of different heat treatments, roughly from F0= 0.0015 to F0= 1.5, on the inhibitory levels of these curing ingredients, showed that the more severe treatments were capable of rendering surviving spores considerably more sensitive to subsequent inhibition by concentrations of the order found in Cured Meats. To produce this effect, less heating was needed with two Bacillus strains than with three of Clostridium. Sodium chloride and potassium nitrate had quantitatively similar effects. The inhibitory effect of sodium nitrite increased roughly ten-fold from pH 7 to pH 6.
R G Cassens - One of the best experts on this subject based on the ideXlab platform.
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effect of turkey meat phosphate sodium lactate carrageenan and konjac on residual nitrite in Cured Meats
Journal of Food Science, 2002Co-Authors: Birol Kilic, R G Cassens, L L BorchertAbstract:ABSTRACT: Wieners were chosen as the model system. They were made with mechanically separated turkey meat (MST) and retained more residual nitrite than other such sausages (p < 0.01). Use of sodium tripolyphosphate resulted in a slightly higher residual nitrite in the finished product (p < 0.05). Wieners containing both MST and sodium tripolyphosphate, or either MST or sodium tripolyphosphate showed higher pH values than the control group. A relationship between product pH and residual nitrite level was observed. Wieners retained more residual nitrite at higher pH. Addition of sodium lactate, carrageenan, and konjac to the wiener formulation did not influence the residual nitrite level in the finished product.
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composition and safety of Cured Meats in the usa
Food Chemistry, 1997Co-Authors: R G CassensAbstract:The meat-consuming public is concerned about foodborne illnesses which are primarily of microbiological origin, about more long-term effects thought to be associated with dietary consumption patterns, and about the possible presence of low levels of various additives or contaminants. Even though 100% safety from foodborne illnesses can never be achieved, steady progress is being made through adoption of new technologies and improved control and prevention systems. A new generation of low-fat products gives the consumer more dietary choices, and modern Cured Meats have lower residual nitrite than they did twenty years ago.
Susan Preston-martin - One of the best experts on this subject based on the ideXlab platform.
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An international case-control study of maternal diet during pregnancy and childhood brain tumor risk: a histology-specific analysis by food group.
Annals of Epidemiology, 2009Co-Authors: Janice Pogoda, Susan Preston-martin, Geoffrey Howe, Flora Lubin, Beth Mueller, Elizabeth Holly, Graziella Filippini, Raphael Peris-bonet, Margaret Mccredie, Sylvaine CordierAbstract:PURPOSE: Maternal dietary data from an international collaborative case-control study on childhood brain tumors were used to evaluate associations between histology-specific risk and consumption of specific food groups during pregnancy. METHODS: Nine study centers from seven countries contributed 1218 cases and 2223 controls. Most cases were diagnosed between 1982 and 1992 and ranged in age from 0 to 19 years. Dietary consumption was measured as average grams per day. RESULTS: Foods generally associated with increased risk were Cured Meats, eggs/dairy, and oil products; foods generally associated with decreased risk were yellow-orange vegetables, fresh fish, and grains. The Cured meat association was specific to astrocytomas (odds ratio [OR] range=1.8-2.5 across astrocytoma subtypes for 4th vs. 1st quartile of consumption, p trends
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Dietary and other lifestyle factors of women with brain gliomas in Los Angeles County (California, USA)
Cancer Causes & Control, 1997Co-Authors: Loren Blowers, Wendy Mack, Susan Preston-martinAbstract:A population-based interview study in Los Angeles County (California, USA) of 94 women with intracranial gliomas and 94 individually matched neighborhood controls investigated the relationship to various sources of exposure to N-nitroso compounds and their precursors and to vitamins which inhibit the endogenous formation of these compounds. The study offers some support for the hypothesis that dietary sources of nitroso exposure relate to risk. Risk increased with increasing consumption of Cured Meats, most notably of bacon (odds ratio [OR] for the third tertile of intake=6.6, 95 percent confidence interval [CI]=1.9-22.5, P trend < 0.001). Risk was reduced with increasing intake of vegetables such as bell peppers (OR for third tertile=0.2, CI=0.1-0.7, P trend < 0.01). In addition, use of vitamin supplements appeared protective, and there was some suggestion that eating Cured Meats in combination with foods which inhibit endogenous nitrosation mitigates risk. Other potential sources of nitroso exposure such as smoking, cosmetics, and drinking water did not relate to risk. Despite the limitations of data on usual adult diet, it appears that dietary sources of nitroso compounds may be important in the development of gliomas.
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Cured Meats and childhood cancer.
Cancer Causes & Control, 1994Co-Authors: Susan Preston-martin, William LijinskyAbstract:To the Editor: In addition to the paper from our group, 1 two papers in the March 1994 issue of Cancer Causes and Control 2'3 address the possible association between Cured Meats and cancer in children. We are pleased to see that epidemiologists are exploring this complex area and offer some observations and thoughts that we hope may prove useful to these and other investigators of this possible relationship. We are currently analyzing data from a case-control study of childhood brain tumors occurring over a period of seven years (1982-90) among residents in 19 counties on the west coast of the United States. These data include interview data from mothers on their intake during the relevant pregnancy of 47 foods likely to be the most important sources of exposure to nitrate, nitrite, N-nitroso compounds, and modulators of nitrosation such as vitamins C and E. In this dataset, we see an association with maternal consumption of bacon and other Cured Meats, but what we think is the most important finding thus far is the trend of increasing risk associated not with average, daily, total intake of nitrite from diet (P trend = 0.58), but with average, daily, intake of nitrite from Cured Meats (P trend = 0.001; odds ratio for fourth cf first quartile of consumption = 1.9, 95 percent confidence interval = 1.4-2.6). This finding supports our expectation that nitrite from Cured Meats rather than total nitrite is important, presumably because the concentration of available nitrite in the gut (rather than total nitrite) is of critical importance. Although nitrite in the gut comes partly from the nitrate in vegetables and other foods which is reduced to nitrite in the saliva, nitrite from this source is far more diluted than the high concentrations of nitrite that occur, for example, around bits of bacon that remain in the stomach for some time after eating bacon. Where the concentration of nitrite is highest the rate of
Fidel Toldrá - One of the best experts on this subject based on the ideXlab platform.
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Lawrie´s Meat Science - The Storage and Preservation of Meat
Lawrie´s Meat Science, 2017Co-Authors: Fidel ToldráAbstract:This chapter is presenting the most usual meat processing technologies involving curing, fermentation, dehydration, ripening, and smoking and related to the production of a wide range of dry-Cured Meats, fermented sausages, and cooked Meats. The use of nitrite and its contribution to preservation, color, and flavor are discussed as well as its controversy due to potential contribution to nitrosamines formation. Main processes for the production of the different types of Cured Meats are described giving special emphasis to the most typical products and technologies involved with a brief description of the major biochemical, physical, and sensory changes taking place during the respective processing.
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Dry-Cured Meats
Reference Module in Food Science, 2016Co-Authors: Fidel ToldráAbstract:Dry-Cured Meats constitute interesting meat products with relevant and particular flavor, color, and texture. This type of product is mainly produced in the Mediterranean area, China, and Eastern US States. The most important and well-known representative is dry-Cured ham. This article describes the main types of dry-Cured Meats, the traditional manufacturing, and the modern industrial processing and its sensory and nutritional quality.
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small peptides hydrolysis in dry Cured Meats
International Journal of Food Microbiology, 2015Co-Authors: Leticia Mora, M-concepción Aristoy, Marta Gallego, Elizabeth Escudero, Milagro Reig, Fidel ToldráAbstract:Large amounts of different peptides are naturally generated in dry-Cured Meats as a consequence of the intense proteolysis mechanisms which take place during their processing. In fact, meat proteins are extensively hydrolysed by muscle endo-peptidases (mainly calpains and cathepsins) followed by exo-peptidases (mainly, tri- and di-peptidyl peptidases, dipeptidases, aminopeptidases and carboxypeptidases). The result is a large amount of released free amino acids and a pool of numerous peptides with different sequences and lengths, some of them with interesting sequences for bioactivity. This manuscript is presenting the proteomic identification of small peptides resulting from the hydrolysis of four target proteins (glyceraldehyde-3-phosphate dehydrogenase, beta-enolase, myozenin-1 and troponin T) and discusses the enzymatic routes for their generation during the dry-curing process. The results indicate that the hydrolysis of peptides follows similar exo-peptidase mechanisms. In the case of dry-fermented sausages, most of the observed hydrolysis is the result of the combined action of muscle and microbial exo-peptidases except for the hydrolysis of di- and tri-peptides, mostly due to microbial di- and tri-peptidases, and the release of amino acids at the C-terminal that appears to be mostly due to muscle carboxypeptidases.
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Effect of sodium, potassium, calcium and magnesium chloride salts on porcine muscle proteases
European Food Research and Technology, 2009Co-Authors: Mónica Armenteros, M-concepción Aristoy, Fidel ToldráAbstract:This study is focused on the effect of sodium chloride alternative salts (KCl, MgCl_2 and CaCl_2) on porcine muscle proteases (cathepsins, dipeptidylpeptidases and aminopeptidases). In general, KCl exerted a very similar effect to NaCl for all the studied enzymes, while the effect of divalent salts (CaCl_2 and MgCl_2) was more pronounced. Cathepsins, dipeptidyl peptidase III, dipeptidyl peptidase IV and alanyl aminopeptidase activities were strongly inhibited by all the chloride salts especially by divalent ones. Dipeptidyl peptidase II and leucyl aminopeptidase were little affected and methionyl aminopeptidase was only inhibited by divalent salts. Dipeptidyl peptidase I was strongly activated by low concentrations of the chloride salts except NaCl. Arginyl aminopeptidase was activated by NaCl and KCl and low amounts of MgCl_2, while CaCl_2 showed a strong inhibitory effect. This is very important as these enzymes play important roles in dry-Cured Meats and their activity is, in general, regulated by sodium chloride. Thus, reductions in the sodium concentration with subsequent increases of other alternative cations may have relevant consequences on enzyme activity that should be taken into account when processing dry-Cured Meats.
M Ingram - One of the best experts on this subject based on the ideXlab platform.
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the effect of sodium chloride potassium nitrate and sodium nitrite on the recovery of heated bacterial spores
International Journal of Food Science and Technology, 2007Co-Authors: T A Roberts, M IngramAbstract:Summary The ability of aerobic and anaerobic spores, after various degrees of heating, to produce macrocolonies in media containing different concentrations of sodium chloride, potassium nitrate and sodium nitrite has been examined. The effect of different heat treatments, roughly from F0= 0.0015 to F0= 1.5, on the inhibitory levels of these curing ingredients, showed that the more severe treatments were capable of rendering surviving spores considerably more sensitive to subsequent inhibition by concentrations of the order found in Cured Meats. To produce this effect, less heating was needed with two Bacillus strains than with three of Clostridium. Sodium chloride and potassium nitrate had quantitatively similar effects. The inhibitory effect of sodium nitrite increased roughly ten-fold from pH 7 to pH 6.
