Recent trends in food quality and safety promote an increasing search for trace compounds that can affect human health. Biogenic amines belong to this group of substances. They can cause distinctive pharmacological, physiological and toxic effects in organisms. Their amounts are usually increasing as a consequence of the use of poor quality raw materials, during controlled or spontaneous microb...

Thirty non-castrated male lambs with 20±2.3 kg average body weight (BW) were randomly assigned to five treatments consisted of different dietary concentrations of crude glycerin (CG; 0, 3, 6, 9 and 12% on DM basis) to evaluate the effects on performance, carcass and meat quality traits. A quadratic effect was observed for performance (P=0.04), final BW (P<0.01) and hot carcass weight (P<0.01). ...

In 1997, the Federal Government introduced a new food safety regulation for meat and poultry slaughter and processing plants. Under the Pathogen Reduction and Hazard Analysis and Critical Control Point rule (commonly known as HACCP), slaughterhouses and processors must adopt new procedures to reduce the incidence of foodborne illness transmitted by raw meat and poultry products (see box, The HA...

A needs assessment survey was developed to assess the knowledge and attitudes of poultry vendors at farmers' markets in Pennsylvania, on food safety, regulation, and poultry production. Vendors were administered a 32-question paper survey, in person, during market hours. The results revealed critical vendor practices and identified important vendor knowledge gaps and attitudes on food safety an...

For the effective development of poultry farming in Kazakhstan, it is necessary to overcome a number constraining factors, one which insufficient modern safety control system throughout meat production chain. The article develops flowchart semi-finished product process based on meat-broiler with soy flour, examines possible risks (hazards) for management measures products, identifies three crit...

Abstract The practice of utilizing various categories ingredients for marination has been prevalent in both home cooking and the meat industry an extended period. Meat products treated with either alone or combination multiple processes can enhance color, flavor, tenderness, while also improving their shelf life by reducing growth pathogenic microorganisms lipid oxidation. This narrative review...