Proteome Profiles of Digested Products of Commercial Meat Sources

Proteome Profiles of Digested Products of Commercial Meat Sources

This study was designed to characterize in vitro-digested products of proteins from four commercial meat products, including dry-cured ham, cooked ham, emulsion-type sausage, and dry-cured sausage. The samples were homogenized and incubated with pepsin and trypsin. The digestibility and particle sizes of digested products were measured. Nano-LC-MS/MS was applied to characterize peptides. The re...

Estimating Proportion of Meat and Validating Results of Meat Products Using Histochemistry and Image Analysis in Meat Products of Hamadan City, Iran

Background and Objectives: Meat products are rich sources of proteins. Due to the high prices of raw meats, there is a possibility of fraud in these products. The objectives of this study were to assess chemical characteristics and estimate proportion of skeletal muscle in meat products using histology and image analysis. Materials and Methods:  Totally, 50 sausage samples (27 sausages and 23 B...

Meat and Meat Products

Chemical safety of meat and meat products.

Since the Second World War the consumer behaviour in developed countries changed drastically. Primarily there existed the demand for sufficient food after a period of starvation, afterwards the desire for higher quality was arising, whereas today most people ask for safe and healthy food with high quality. Therefore a united approach comprising consistent standards, sound science and robust con...

Review Paper: Application of Histomorphological Method to Assess Meat Products

Meat is rich in protein, minerals, and vitamins and therefore a main source of the human diet. Meat products are usually made from processed red meat and preservatives such as nitrate, to improve the overall quality of the food. Histologically, meat is mainly composed of skeletal muscle fibers, water, adipose and connective tissues. Growing bodies of evidence suggests that unauthorized ingredie...