Aflatoxin Production in Meats. I. Stored Meats

Production of Biogenic Amines by Microflora Inoculated in Meats

The effects of microorganisms inoculated in beef, pork and chicken on the production of various biogenic amines (BA) were examined. Acinetobacter haemolyticus, Aeromonas hydrophila subsp. hydrophila, Alcaligenes faecalis subsp. faecalis, Bacillus cereus, Bacillus subtilis, Enterobacter aerogenes, Enterobacter cloacae, Escherichia coli, Lactobacillus alimentarius, Lactobacillus curvatus, Leucono...

Clean and Unclean Meats

23 Meats – Beef and Pork

Beef and pork are two commonly consumed meats that can be processed in many different ways. The primary reason for processing beef and pork is to improve consumer acceptability and convenience of preparation, and to extend shelf life. To achieve this, processing usually accomplishes the following. 1. Remove bones, if applicable. 2. Make connective tissue less objectionable, by removal of extrem...

A sensory perspective of effect of feeds on flavor in meats: poultry meats.

Reduction of feed costs is a major concern of poultry producers. However, replacement of components of a corn-soybean diet with a lower-cost alternative requires the assessment not only of poultry performance and carcass characteristics but also of resulting meat quality. A brief overview of research studies, conducted over the past 10 yr, investigating the effects of alternative poultry feedst...

Analysis of visible reflectance spectra of stored, cooked and diseased chicken meats.

Visible spectra of cold stored, cooked, and diseased chicken meats were collected. Changes in ratios of R(1)=A(485 nm)/A(560 nm) and R(2)=A(635 nm)/A(560 nm,) which are related to absorbances of the bands at 485 (metmyoglobin), 560 (oxymyoglobin), and 635 nm (sulfmyoglobin), were observed to be useful for studying the variation of meat color under the conditions of cold storage and cooking proc...