Ensuring safety and quality of food products is a primary need. Thus, there is a need of developing rapid and reliable techniques for quality assessment. This paper evaluates the potential of auto-fluorescence for analyzing quality of meat products. In this paper, the image acquisition and image analysis procedures are described. The auto fluorescence of meat was found to increase with the age ...

This article reports the results from a series of laboratory auction markets in which consumers bid on meat characteristics. The characteristics examined include meat traceability (i.e., the ability to trace the retail meat back to the farm or animal of origin), transparency (e.g., knowing the meat was produced without added growth hormones, or knowing the animal was humanely treated), and extr...

The different factors (environmental, microbial contamination, handling procedures with game, post mortal changes of game meat) influenced on safety and quality of farmed and hunted wild game meat are described. The emphasis is given on residues of contaminants: risk chemical elements (Cd, Pb, Hg), mycotoxins (aflatoxin, ochratoxin, trichothecene), veterinary drug residues (sulfanilamid, amprol...

In December 2001, the United States Fifth Circuit Court of Appeals upheld a Texas district court decision blocking the U.S. Department of Agriculture (USDA) from closing a beef processing plant that had failed a series of Salmonella tests. This court ruling is the latest development in the evolution of food safety policy for meats and poultry. Over the last decade, the federal government has ad...

Throughout history, the meat industry has utilized nonmeat ingredients to extend or aid in the shelf-life of products. The classic use of salt and/or nitrites to control and limit microbiological growth and to provide flavor stability during storage has provided needed “insurance” for meat product shelf-life. Currently, consumers’ concern for food safety continues to make methods of extending m...

To cope with changes in industrial concentration, consumer preferences, more stringent meat safety measures by the governmental agencies, and the U.S.-Canada Free Trade Agreement and the North America Free Trade Agreement, companies in the U.S. meat industry need to attain as high levels of technical efficiency as possible. The purpose of the study is three-fold: (1) measure the level of pure t...

BACKGROUND Current food safety issues are deleteriously reshaping the lifestyle of the population in the developing world. The globalization of food supply impacts patterns of foodborne disease outbreaks worldwide, and consumers are having increased concern about microbiological food safety. METHODS A total of 2305 samples including sauced meat, sausage, smoked meat, shrimp, sashimi and shell...

Nowadays, food safety is a great public concern; therefore, robust and effective techniques are required for detecting the safety situation of goods. Hyperspectral Imaging (HSI) is an attractive material for researchers to inspect food quality and safety estimation such as meat quality assessment, automated poultry carcass inspection, quality evaluation of fish, bruise detection of apples, qual...