The Experts below are selected from a list of 8730 Experts worldwide ranked by ideXlab platform

Catherine Magras - One of the best experts on this subject based on the ideXlab platform.

  • assessment of levels of bacterial contamination of large wild game Meat in europe
    Food Microbiology, 2011
    Co-Authors: Jeannemarie Membre, M Laroche, Catherine Magras
    Abstract:

    Abstract The variations in prevalence and levels of pathogens and fecal contamination indicators in large wild game Meat were studied to assess their potential impact on consumers. This analysis was based on hazard analysis, data generation and statistical analysis. A total of 2919 Meat samples from three species (red deer, roe deer, wild boar) were collected at French game Meat traders’ facilities using two sampling protocols. Information was gathered on the types of Meat Cuts (forequarter or haunch; first sampling protocol) or type of retail-ready Meat (stewing Meat or roasting Meat; second protocol), and also on the Meat storage conditions (frozen or chilled), country of origin (eight countries) and shooting season (autumn, winter, spring). The samples were analyzed in both protocols for detection and enumeration of Escherichia coli , coagulase + staphylococci and Clostridium perfringens . In addition, detection and enumeration of thermotolerant coliforms and Listeria monocytogenes were performed for samples collected in the first and second protocols, respectively. The levels of bacterial contamination of the raw Meat were determined by performing statistical analysis involving probabilistic techniques and Bayesian inference. C. perfringens was found in the highest numbers for the three indicators of microbial quality, hygiene and good handling, and L. monocytogenes in the lowest. Differences in contamination levels between game species and between Meats distributed as chilled or frozen products were not significant. These results might be included in quantitative exposure assessments.

Eduarda Hallal Duval - One of the best experts on this subject based on the ideXlab platform.

  • influence of cutting and deboning operations on the microbiological quality and shelf life of buffalo Meat
    Meat Science, 2016
    Co-Authors: Flavia L S Voloski, Lucio Tonello, Tassiana Ramires, G G Reta, C Dewes, Mariana Almeida Iglesias, Eliezer Avila Gandra, W P Da Silva, Rafael Gianella Mondadori, Eduarda Hallal Duval
    Abstract:

    Abstract Considering the specific biochemical composition of buffalo (Bubalus bubalis) Meat (high iron content, high biological value proteins and essential fatty acids, low amounts of fat and cholesterol), we evaluated the influence of cutting and deboning operations on the microbiological quality and shelf-life of vacuum-packed buffalo Meat stored under refrigeration. On the processing day, samples were collected from carcass, deboning room surfaces and Meat Cuts. Samples from Meat Cuts were evaluated weekly for two months. On the processing day, higher counts of Pseudomonas spp. were observed in samples from Meat Cuts compared with the hindquarters and the processing surfaces. For thermotolerant coliform scores, the averages were − 0.5 log MPN·cm− 2, − 0.4 log MPN·cm− 2 and 0.9 log MPN·g− 1, respectively. Higher counts of Pseudomonas spp. and LAB in Meat Cuts were observed on the processing day and after the first week of storage, respectively, remaining constant during shelf life. Listeria grayi was identified in two samples of hindquarters and Meat Cuts during storage. Listeria innocua was identified in one Meat cut. In conclusion, cutting and deboning operations influence the microbiological quality and shelf life of vacuum-packed buffalo Meat stored under refrigeration.

M M Farouk - One of the best experts on this subject based on the ideXlab platform.

  • effect of chilled and freezing pre treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb Meats
    Innovative Food Science and Emerging Technologies, 2016
    Co-Authors: Nazimah Hamid, Indrawati Oey, Kevin Kantono, Farnaz Faridnia, Michelle J Y Yoo, M M Farouk
    Abstract:

    Abstract This research aimed to gain better understanding on the effects of chilling and freezing prior to pulsed electric field processing (PEF) on volatile profile and sensory attributes of different cooked lamb muscles (i.e. shoulder, rib and loin). Lamb samples were treated at electric field strength of 1–1.4 kV·cm − 1 , specific energy of 88–109 kJ·kg − 1 , frequency of 90 Hz, pulse width of 20 μs and pulse number of 964. The results showed that prolonged storage time and frozen–thawed pretreatment led to significant increases in volatile compounds due to lipid and protein oxidation. PEF also resulted in significant changes of volatile compounds in different Meat Cuts. Temporal dominance of sensations (TDS) showed that both storage and PEF treatment affected the temporal flavor of Meaty and oxidized flavor attributes. Particularly, longer storage period was associated with oxidized flavor, while PEF treated samples were associated with browned, juicy, livery, and Meaty flavor attributes.

Peter Paulsen - One of the best experts on this subject based on the ideXlab platform.

  • salmonella in Meat from hunted game a central european perspective
    Food Research International, 2012
    Co-Authors: Peter Paulsen, F. J. M. Smulders, Friederike Hilbert
    Abstract:

    Abstract The occurrence of Salmonella in Meat from game hunted in Europe is reviewed, with a focus on Central Europe. Prevalence in fecal samples is different according to region and game species, ranging from Salmonella enterica serovars can be isolated, with highest prevalences of S. Typhimurium and S. Enteritidis. Persistence of these pathogens in wildlife is a less pressing issue for biology and wildlife conservation than for public health experts, which has been recognized in the framework of zoonoses legislation. On one hand, wildlife is exposed to salmonellae originating from farm animals and humans, and on the other hand, game can be a source of Salmonella in farm animals. Breeding game under intensified conditions (farmed game) as well as extensive breeding of farm animals, notably pigs, can create new epidemiological situations. The pathway of Salmonella from intestinal content of the live animal to individual Meat Cuts can be described in qualitative terms, yet the relative contribution of the various factors remains to be quantified, which complicates proper risk assessment. Control of Salmonella in the game Meat chain is in part based on Good Hygiene Practice from killing and evisceration to chilling and skinning, whereas more detailed data are needed in order to allow risk-based Meat inspection.

  • Hygiene and microbiology of Meat from wild game: an Austrian view
    Game meat hygiene in focus, 2011
    Co-Authors: Peter Paulsen
    Abstract:

    The food chain for Meat from wild game in Central Europe differs from that of farm animals in the mode of killing (large game: free bullet in head, neck or anterior chest; small game: multiple shot pellets), conditions of evisceration, storage of carcasses (skin-on) and post and ante mortem inspection. Poor placement of shots, efflux of ingesta or feces during evisceration, delayed or insufficient cooling are known to compromise the microbiological condition of Meat. Conditions at primary production level are poorly standardised which may explain the wide range: Total Aerobic Counts (TAC) on Meat Cuts from wild game. Counts in the order of 3-4 log cfu/cm2 can be achieved when Good Hygiene Practice is strictly adhered to, but values of >8 log cfu/cm2 are also reported. A number of studies report prevalences of pathogenic bacteria in intestines, tonsils or on skin, but relevant literature on the presence of a pathogen in the life animal and to what extent it will result in contamination of Meat Cuts is scarce. When Meat from wild game is placed on the market the same way as that from farm animals, it is reasonable to demand that similar bacterial limits are set as performance objectives. This could be, for instance, for large game, that TACs must not exceed 6 log, and E. coli not 2 log cfu, per cm2 on exposed muscle surfaces of skin-on carcasses arriving at game handling establishments and per g for Meat Cuts at retail. It is concluded that optimising the primary production level is the key to improving safety and shelf life of wild game Meat.

Phyllis J. Shand - One of the best experts on this subject based on the ideXlab platform.

  • Meat cut and injection level affects the tenderness and cook yield of processed roast beef.
    Meat science, 2001
    Co-Authors: J.a. Boles, Phyllis J. Shand
    Abstract:

    The effect of muscle cut used and brine injection level on the processing characteristics of small pre-cooked roast beef was determined. Meat Cuts (inside, outside, eye of round, knuckle, clod, chuck roll and brisket) were cut into small roasts (750 g) and injected at three levels (110, 125 and 150% over raw roast weight) with a non-injected control. Muscle Cuts from the chuck can be used to successfully manufacture cooked mini roast beef. However, the use of small roasts resulted in cook yields that are considerably less than what was expected with large intact muscle roasts. Some variation in tenderness between the muscles was seen, but when muscles were injected there was a significant increase in tenderness and a reduction in the variability in tenderness within the muscle. Roasts injected to 125% above green weight resulted in the highest cook yields.

  • Effects of raw binder system, Meat cut and prior freezing on restructured beef
    Meat Science, 1999
    Co-Authors: J.a. Boles, Phyllis J. Shand
    Abstract:

    Abstract The effect of different Meat Cuts or previously frozen Meat on processing properties of restructured beef bound with alginate or Fibrimex TM was investigated. Inside rounds, chuck tenders, chuck clods and tri-tip were used to manufacture restructured logs. Steakettes manufactured with alginate had significantly ( P