FLEISCHWIRTSCHAFT international 2/2018

Volume 33 _D42804 F
Journal for meat production,
processing and research
international
2_2018
Animal Welfare
Modernization of meat inspection
Processing
Reducing fat for
improving health
Food Safety
Identification of
meat­borne germs
Research
Sausages with
addition of carp meat
Topics
Mixing, Mincing, Blending
Hygiene and Disinfection

Fleischwirtschaft international 2_2018
3
Trade is not aone­way street
Editorial
China is an important target market for American pork products
The upcoming 2018 World Meat Congress
(WMC) has an extraordinary theme with
“Trusting in Trade.” in these days of aChinese­
American trade war.InDallas, 31 Mayto1June,
it will be very enlighening to hear the US Secretary
of Agriculture. Sonny Perdue will deliver
the WMC’s opening keynote presentation,
focusing on the challenges of feeding agrowing
world as well as trade policy initiatives undertaken
by the Trump administration.
From the European point of view China’s reaction
was not long in coming: When Donald
Trump imposed punitive tariffs on imports of
steel and aluminium in March, this hit exporters
in China particularly hard. Then China
was catching up and imposing import duties of
between 15 and 25% on 128different US products.
The tariffs are supposed to “make up for
losses” that China will incur as aresult of the
penalties imposed by America, the Chinese
Ministry of Finance announced. The measures
concern imported goods worth three billion
dollars, including pork.
China is the second most important target
market for American pork products. According
to the US Export Organisation (USMEF),
309,300 tofpork worth $663 mill. (€539 mill. )
went to China last year.Including Hong Kong,
the figure was as much as 495,640 t. China is a
lucrative market, especially for offal. The US
meat industry is alarmed. Deliveries to China
had already declined significantly in 2017.For
the current year,analysts expect production to
increase by agood five percent. In view of stagnating
domestic demand, this volume would
therefore put pressure on the world market.
Brazil, Canada and the EU also expect higher
export volumes in 2018 –the result would be a
drop in prices.
Atrade war harms all sides. An evidence of this
is the share price of the Chinese company WH
Group. The shares of this Hong Kong listed
company have lost about 14%oftheir value in
the last two March weeks. The US company
Smithfield, the largest pork group in the United
States, has also been part of the WH Group for
several years. So with its retaliatory tariffs on
American pork, Chinese state is harming not
only farmers in Kentucky and Iowa but also WH
Group shareholders in Hong Kong and Shanghai.
This seems to be aclassic commercial
boomerang. Perhaps Trump will learn the basics
of foreign trade the hard way if companies and
consumers in the US complain about higher
costs for all imports from China.
To make it clear:China is also not the innocent
victim of Trump’s attacks. European companies
have also long complained about technology
theft, high market barriers and takeovers subsidised
by Beijing in trade with China. Rules are
needed to resolve trade disputes. Formany
sectors, such as steel and aluminium, these
already exist at the World Trade Organisation
(WTO). They just have to be applied. Also and
above all to China. In general, Beijing must
learn that international trade is not aone­way
street, but abusiness of reciprocity.
It will be very interesting at WMC to hear,how
Sonny Perdue will describe Trump’s plan to
protect American farmers and their agricultural
interests.
GerdAbeln
Editor
FLEISCHWIRTSCHAFT
international
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4
Fleischwirtschaft international 2_2018
Content
26 30
Columns
Meat chain
Animal Welfare
There is aneed to modernize meat
inspection among other goals, to
target the hazards of foodborne
illnesses in acost-effective way. 8
Photo: Kadmy/fotolia
3 Editorial
6 News
7 Business News
47 Calendar
48 Advertisers, Credits, Subscriptions
56 Research News
8 Animal Welfare
Modernization of meat inspection of
pigs. The world is on the move towards a
more evidence-based type of inspection.
26 Efficiency
Technology is crucial. Automating food
processing lines with the right technology
can improve sustainability in many
ways.
42 Technology
Clean cultured meat for today’sfuture.
Over time, these innovative food will
ease into the supplychain.
Research &Development
50 Selected physico­chemical parameters and appearance of
sausages produced with addition of common carp meat
By Hana Buchtová and Ladislav Kašpar
57 Effect of corn starch and skim milk powder on
the oxidative stability of ameat model system
By Gauri Jairath, Diwakar Prakash Sharma, Randhir Singh Dabur
and Pradeep Singh
62 Enhancing the quality of silver carp fillets by gamma
radiation and coatings containing rosemary essential oil
By Mohammad Hasan Mohammad AbdEl­daiem, Hoda Gamal
Mohammad Ali and Mohamed Fawzy Ramadan Hassanien
70 Guidelines for authors of FLEISCHWIRTSCHAFT international

Fleischwirtschaft international 2_2018
42
Topics
16 Anuga FoodTec
Information and inspiration. The trade show in Cologne closes with
asignificant increase in visitors.
18 Novelties
This year 1657 suppliers from 48 countries took part in the fair.
Additional new solutions are presented here.
30 Product Development
Reducing fat for improving health. The production of low-fat meat
products requires adequate processing –Part 1
34 Hygiene
Detection assures food safety.New methods for the identification
of meat-borne pathogens support public health –Part 1
50

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6
Fleischwirtschaft international 2_2018
News
"Trusting in Trade."
This year’s theme of the World Meat Congress (WMC) in Dallas,
Texas, USA, 31 May to 1June is “Trusting in Trade.” Following US
Secretary of Agriculture Sonny Perdue`s opening keynote Argentina‘s
Agriculture Minister Luis Miguel Etchevehere (left) will
discuss the recent transition to apro-trade economic philosophy
for its agricultural sector, and Canadian Minister of Agriculture
and Agri-Food Lawrence MacAulay (right) will explain the
approach to agricultural trade and how the production model
compares to that of its competitors. Photo: WMC
//www.2018wmc.com
eurammon
Symposium in Switzerland
It is one of the key dates for the
refrigeration and air-conditioning
businesses: on 28 and 29 June,
operators, planners, system engineers
and an interested trade
audience will all come together in
Schaffhausen, Switzerland, for the
eurammon Symposium 2018.
This year, the main issue will be
the challenges arising from statutory
provisions such as the F-Gases
Regulation and the Ecodesign
Directive. International experts will
show how refrigeration and airconditioning
systems with natural
refrigerants offer an outstanding
solution for meeting the increased
ecological demands. The participants
will gain an insight into
current EU legislation and take a
look at successful practical examples.
What does the F-Gases Regulation
mean in concrete terms for
the rating, operation, profitability
and future viability of refrigeration
systems? And which aspects does
asystem concept have to consider
as aresult of the Ecodesign Directive
that has become more stringent
as from 2018?"Current legislation
makes high demands of the
environmental compatibility and
energy efficiency of arefrigerating
system, thus creating excellent
general conditions for viable systems
with natural refrigerants that
are not affected by the F-Gases
Regulation", explains Bernd
Kaltenbrunner, Chairman of eurammon.
The event will give participants
an overview of current EU
legislation. International experts
will use specific reference projects
to show how systems with natural
refrigerants are proving successful
in actual operation.
//www.eurammon.com
WBC
Team Ireland is top
In acontest to see who would be
crowned as the world’stop butchers,
Team Ireland, with butchers
from Northern Ireland and Ireland
competing, have been named the
best in the world at the 2018 World
Butchers’ Challenge.
Following an outstanding display
of butchery skills and creativity,
the home nation, Team Ireland,
was announced at aGala event in
Titanic Belfast. This team competed
in avisuallyimpressive
cutting showdown against teams
from eleven other nations: Australia,
Brazil, Bulgaria, France,
Great Britain, Germany, Greece,
Italy, New Zealand, South Africa
and USA. Narrowlydefeated were
runners-up Pure South Sharp
Blacks from New Zealand followed
by the Australian Steelers .
Each team of six had just three
hours and fifteen minutes to turn a
side of beef, aside of pork, awhole
lamb and five chickens into a
themed display of value-added
cuts, similar of what you would
expect in atraditional butcher
shop or supermarket but with
plenty of innovation and skill at the
heart of the displays.
Team Captain, Garrett Landers
says this win will add to Ireland and
Northern Ireland’sreputation for
the quality of its meat and craftsmanship,
delivering additional
promotion for the entire Island of
Advertisement
The butchers have been training for the challenge for almost 18 months.
Ireland on the global stage. “We
have been training for the World
Butchers’ Challenge for almost 18
months, and to win on our first
attempt is just incredible. The
standard from the other countries
was first-class, and we are beyond
delighted to have won the award,
here in Belfast –the first time that
the World Butchers’ Challenge has
ever been held here.” He added:
“We’re hoping that this accolade
will help to spread the word of the
world-class quality of Irish and
Northern Irish produce across the
globe.”
Head Judge, Todd Heller from
New Zealand, explains: “The results
from the top five ranked teams
were extremelyclose and the
standard overall was exceptional.
We are thrilled to have grown the
World Butchers’ Challenge to
twelve teams this year from four in
2016 and are focused on building
an even greater World Butchers’
Challenge in 2020.”
Prior to the main event, the
World Champion Young Butcher
and Apprentice competition was
also held with Thomas Guyomar
from France taking out the title of
World Champion Young Butcher
and Samantha Weller from New
Zealand announced as the World
Champion Butcher Apprentice.
//www.worldbutcherschallenge.com

Fleischwirtschaft international 2_2018
7
Business News
Tönnies
Bucking the market trend by stable growth
Provacuno
Spanish beef for non­EU
markets to be promoted
The Tönnies Group, headquartered
at Rheda-Wiedenbrück, Germany,
has concluded the 2017 business
year with global turnover totalling
€6.9 bn. The turnover from the now
fullyconsolidated Zur Mühlen
Group, which was included for the
first time, had aspecial effect.
Despite the difficult market environment,
the corporation operated
successfullyin2017: the number of
pigs and beef cattle slaughtered
and butchered by Tönnies increased
once again in comparison
to the previous year.
Important production locations
were further developed (particularlyinBadbergen
and Kellinghusen)
and the sites belonging to
the Zur Mühlen Group were decisivelystrengthened
through acquisitions
and restructuring measures.
In 2017,the group slaughtered
20.6 mill. pigs (2016:20.4 mill.) –an
increase of 1%.Ofthese, 16.6 mill.
The number of heads slaughtered and butchered increased once again.
pigs were slaughtered in Germany.
This corresponds to an increase of
400,000, an increase of 2.5% (2016:
16.2 mill.). Tönnies also slaughtered
more beef cattle in 2017:
432,000 animals were slaughtered
and butchered (2016:424,000). The
small increase in the number of
pigs slaughtered outside of Germany
can be attributed to weakness
in the Danish market. The
slaughter output decreased by
about 5% overall –the company
was also stronger here. The export
share was about 50%. Tönnies
considers itself well-positioned for
the current business year and
medium-term development. “We
are experiencing stable growth –
contrary to the market trend.“
//www.toennies.de
Agrand of €2.5 mill. will be secured
by the EU budget between the
years 2018-2021, announced the
Agrofood Inter-professional Organization
of the Spanish Beef Industry,
Provacuno.
During this period of time, Provacuno
representatives are going to
run promotional campaigns on
several non-EU markets that include
Saudi Arabia, United Arab
Emirates, Hong Kong and Vietnam,
countries that have recently
opened their borders to Spanish
beef meats. Speaking of this program,
the president of Provacuno,
Marino Medina, said: “It should
serve us to present our meat in
markets that demand high-quality
beef, such as Spanish beef. It is
expected that this promotional
activity will strengthen the Spanish
companies.”
//www.provacuno.es
MHP
Increase in poultry production
Advertisement
The Ukainian company is one of
the leading poultry producers.
MHP's production of chicken
meat increased by 7% in the first
quarter of 2018,reaching 152,167
tfrom 141,874 tinthe first three
months of 2017.The rise is based
on adecreased percent of flock
thinning and increased production
of bigger broiler carcasses.
MHP's chicken meat sales to
third parties rose by 9% in Q1
2018,upto135,307 tfrom
123,931tin Q1 2017.Onthe other
hand, domesticsales volumes
decreased by 4% year-on-year.
Furthermore, the company's
exports of chicken meat increased
by astaggering 28% in
the first three months of this
year compared to the corresponding
period from 2017,
totaling 63,144t.MHP exports
poultry to 53 countries. Export
sales represented around 47%
of total poultry sales volumes in
Q1 2018.
The average chicken meat
price through the first quarter of
2018 increased by 23% compared
to the same period last
year but around 5% lower than in
Q4 2017.Due to the relatively
stable currency ratio, average
MHP’spoultry prices in Q1 2018
increasedby22% year-on-year
in $-term.
Exports prices increased by
17%year-on-year, mainlyasa
result of MHP’sexport product
mix change and increasedsales
to more profitable markets (market
targeting strategy). MHP’s
poultry prices on the domestic
market remained almost at the
same level as in Q4 2017,but
23% higher year-on-yeardue to
low comparative basis in Q1 2017.
//www.mhp.com.ua

8
Fleischwirtschaft international 2_2018
Animal Welfare
Marisa Cardoso (to the left)
was Head of the Scientific
Committee and Jalusa
Deon Kich (to the right)
was the President of
Safepork 2017.
Modernization of meat inspection of pigs
The world isonthe move towards amore evidence-based type ofinspection
There is aneed to modernize meat inspection
among other goals, to target the hazards of
foodborne illnesses in acost­effective way.In
August 2017,aworkshop about the status for
modernization of meat inspection of pigs was
held in Brazil, in relation to the Safepork Conference.
Presenters from several countries contributed
with their knowledge, based upon industry,
academia and authority experiences. Avariety of
initiatives to modernize meat inspection was
presented, reflecting different production systems
and perceptions about the value of meat
inspection. In general, there was atendency
towards amore evidence­based approach focusing
on the entire production chain.
By Lis Alban,
Elenita Ruttscheidt Albuquerque,
Claudia ValeriaG.Cordeiro de Sá,
Patrik Buholzer, Madalena Vieira-Pinto,
Nina Langkabel, DianaMeemken,
Andrew Pointon, DavidHamilton
and Melanie Abley
Modernization of meat inspection is on the
agenda in several countries. Resources are
scarce and the challenges plenty,socost­effective
ways of inspection are sought. Moreover,
pork is traded internationally.Would it make
sense to have similar inspection regimes in
place all over the world? –Ordothe production
systems and perceived risks differ too much
between countries, inhibiting aharmonization
of the rules? Should focus rather be on the
outcome of inspection than the way it is performed?
While remembering that the main
objective is to ensure that the meat, which
reaches the consumer,issafe and wholesome.
Moreover,wemust not forget that inspection is
also made to ensure early detection of animal
health and welfare problems. So,how can we
undertake meat inspection in away,where all
three aims are met?
In 2011,anEFSA Opinion pointed to the advantage
of visual­only inspection of swine to minimize
the probability of spread of food safety
hazards such as Salmonella spp. between the
carcasses (EFSA, 2011). In response, the European
Union (EU) Meat Inspection Regulation was
adapted, and since 2014 it stipulates that meat
inspection of swine should be visual­only.An
exception is warranted, if information revealed
during ante mortem (AM), post mortem (PM) or
from the herd of origin points to aneed for traditional
inspection involving incisions and palpations
(EU Commission, 2014). Legally speaking,
EU regulations are binding for all Member States,
from the date which the regulation enters into
force. However,due to adiverse list of issues in
the individual Member States, the implementation
of full visual­only inspection has been delayed
(BÆKBO et al., 2015). Therefore, it is interesting
to know what the status is, and what the
experience has been regarding implementation.
Howismodernization of meat inspection
being interpreted outside the EU? Are the
challenges the same or do they differ due to
historical/cultural issues? Furthermore, how
do we agree on the conditions allowing free
trade? One hazard of global interest is the
parasite Trichinella,where testing of all carcasses
has been arequirement for many years,
despite that the probability of detecting
Trichinella is minute in indoor­raised pigs. The
World Organization for Animal Health (OIE)
operates with establishment of anegligible risk
compartment for Trichinella in pigs (OIE,
2017). The principles of establishing and maintaining
anegligible risk compartments are also
in place in the EU (EU Commission, 2015).
Will any country make use of this concept?
And, if so, how can maintenance of the negligible
risk be documented?
The concept of Food Chain Information (FCI)
is in use in the EU. Howmeaningful is this
concept? In addition, are similar concepts being
used on other continents? Which solutions to
challenges have been found? Furthermore, what
are the future developments and next challenges
within meat inspection of swine?
Workshop in Brazil
In August 2017,around 40 persons involved in
pork production gathered in Iguacu in Brazil to
talk about the status for the modernization of
meat inspection of pigs. The workshop was
organized in relation to the scientific­oriented
Safepork Conference, which is held every second
year on either side of the Atlantic Ocean. This
time, Safepork Conference organizers were
Marisa Cardoso from Universidade Federal do
Rio Grande do Sul, Porto Alegre, Brazil (Head of
Scientific Committee), and Jalusa Deon Kich
from The Brazilian Agricultural Research Corporation
(Embrapa) as president. The presenters at
the workshop were selected by the workshop
organizers Elenita Ruttscheidt Albuquerque,
from the Brazilian Federal Inspection Service,
and Lis Alban from the Danish Agriculture &
Food Council to ensure abroad representation
covering industry,academia and veterinary
authorities from various countries all over the
world. The program and the presenters can be
seen in the Table.

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10
Fleischwirtschaft international 2_2018
Animal Welfare
Modernization of meat inspection of pigs
The status in the following EU Member States
were presented: Denmark, Germany,the Netherlands,
and Portugal, representing avariety of
production volumes. For each of these countries,
the following issues were dealt with:
r To which extent has visual­only inspection
been implemented? –fully,partially or not all?
r What is the experience, pros and cons, and did
it require extra/alternative actions?
r Is the concept of FCI implemented and which
kind of information does it cover,and is it
meaningful?
r What has the reaction to visual­only inspection
been from trade partners?
r What has the reaction been from consumers
and workers’ union?
r What more work is needed to make acosteffective
meat inspection fully functional?
The countries outside the EU were represented
by Australia, Brazil, Columbia, and the United
States of America, representing avariety in geography,production
volume and developments. For
these countries, the same questions were addressed
but in adifferent and more heterogeneous
way compared to the EU Member States,
in which aharmonized legislation is applied.
Regarding Trichinella,all presenters were
asked to give the status for how far their country
was with respect to establishing compartments
with anegligible risk of Trichinella infection in
domestic pigs kept under controlled management,
as defined in the OIE Code (OIE, 2017).
Moreover,ifsuch compartments were established,
how would their negligible risk status be
maintained?
Three other issues were of interest:
r Howcould pre­harvest monitoring be undertaken
in amore pro­active way?
r Howcould monitoring for antimicrobial
residues be risk­based? and
r Howcould information from meat inspection
be fed­back to pig producers?
The idea was to use the presentations as abasis
for adiscussion among all workshop participants,
who represented avariety of people
involved in meat inspection –ranging from
academia, authority and industry.Hence, the
aim of the workshop was to share experience,
so we can all learn how to optimize meat inspection.
In 2015,asimilar workshop was held in
Porto, Portugal, in connection with the Safepork
Conference 2015.Anarticle about the
outcome of this can be found in an earlier
number of FLEISCHWIRTSCHAFT International
(BÆKBO et al., 2015).
In the following, the outcome of the 2017
workshop is presented along with acomparison
with the 2015 workshop. The individual presentations
can be found on http://www.safepork2017.com.br/programme.php?cat=1.
Implementation of visual­onlyinspection
In the Netherlands, Germany,Portugal and
Denmark, visual­only inspection is implemented,
fully or partially.This implies that
traditional inspection is only performed, if
signals are observed during AM/PM or caught
by FCI. In the Netherlands, both traditional and
fully visual inspection is undertaken, depending
on the abattoir company,whereas in Denmark
only finishing pigs from controlled housing are
subjected to visual­only inspection due to export
requirements.
In Germany,asurvey was performed during
the national conference of meat hygiene in
spring 2017 to answer the questions addressed
for the workshop at the Safepork Conference. In
Table of contents
Content of the 2017 Safepork workshop about modernization of meat inspection
Topic 1­ Status in country Presenter Affiliation Country
Welcome Elenita Ruttscheidt Albuquerque a Brazilian Federal Inspection Service Brazil
Introduction to the workshop Lis Alban a Danish Agriculture &Food Council Denmark
Status for Brazil Elenita Ruttscheidt Albuquerque Brazilian Federal Meat Inspection Service Brazil
Status for Colombia Annette Hjort Independent consultant Colombia
Status for the Netherlands Derk Oorburg Vion The Netherlands
Status for Germany Nina Langkabel Freie Universität Berlin Germany
Status for Denmark Lis Alban Danish Agriculture &Food Council Denmark
Status for Portugal Madalena Viera Pinto b Universidadeta Trás-os-Montes Portugal
eAlto Douro
Status for USA Melanie Abley US Food Safety and Inspection Service USA
Status for Australia
David Hamilton and
Andrew Pointon c
South Australian Research &
Development Institute
Australia
Topic 2–other challenges
Establishment and maintenance of a Dan Kovich National Pork Producers Council USA
Trichinella Negligible Risk Compartment
Anew concept for pre-harvest monitoring
Patrik Buholzer Thermo Fisher Scientific Switzerland
Risk-based monitoring of residues of Lis Alban Danish Agriculture &Food Council Denmark
antimicrobials in pig meat
Feed-back of information from meat Derk Oorburg Vion The Netherlands
inspection to producers
Panel discussions about the status for Lis Alban Danish Agriculture &Food Council Denmark
modernization of meat inspection
Summing up: Where are we heading? Cláudia Valéria Cordeiro Brazilian Federal Inspection Service,
Head Office
Brazil
a: Workshop organizers
b: With contributions from Paulo Carneiro and Susana Santos from Direção Geral de Alimentação eVeterinária, Portugal
c: Presented by Peter Davies, University of Minnesota, USA
Source: ALBAN etal. FLEISCHWIRTSCHAFT international 2_2018

Fleischwirtschaft international 2_2018
11
Animal Welfare
total, 28 questionnaires were fully answered by
official veterinarians, 22 of them working in
different pig abattoirs. The occupational background
of the respondents represented the
situation in Germany quite well; eight small
abattoirs (100,000
slaughtered pigs/week). On 12 abattoirs, visualonly
inspection was not applied. Five out of
these 12 abattoirs were small abattoirs. In the
group of abattoirs, where visual­only inspection
is applied fully (N= 8) or partially (N= 2) (10/22),
large abattoirs were the majority.
In Portugal, visual­only inspection has been
implemented at all slaughterhouses except
those that are authorized for export to the
Customs Union (Russian Federation, Kazakhstan
and Belarus) and to Brazil, due to trade
requirements raised by these countries. The
specific, additional procedures that constitute
the difference between traditional inspection
and visual­only may be applied only for the
slaughter batches intended for export to these
countries. However,ifthe abattoir is unable to
determine which consignments are intended
for export to the countries requiring extra
procedures, traditional inspection shall be
applied to all slaughter batches at the day of
slaughter.Additionally,according to the Portuguese
legislation, aminimum level of monitoring
for Mycobacterium avium is in place by
incision of mandibular and mesenteric lymph
nodes from all pigs from positive farms or 10%
of pigs from negative farms as well as for
Cysticercus cellulose infection by examining 10%
of all carcasses from each batch.
In Australia, leading into the workshop several
reports from an extensive risk­based review
of PM inspection and disposition judgements of
the Australian Standard 4696 (Anon., 2007) had
been submitted to meat safety regulators for
consideration. Since the Safepork workshop, the
routine visual inspection has been approved, in
principle, by meat safety regulators (POINTON et
al., 2017)asan equivalent alternative PM inspection
procedure with the domestic meat inspection
standard (Anon., 2007). The decision is
based on acomparison of visual inspection with
traditional procedures (POINTON et al., 2000:
HAMILTON et al., 2002), aqualitative risk­based
assessment considering contemporary data
(POINTON et al., 2018)and an assessment of the
counterproductive net effect of incision of
lymph nodes on contamination of edible tissues
(EFSA 2011;KIERMEIER and POINTON,2017). The
assessment of the equivalence of alternative
procedures with the standard included food
safety,wholesomeness and effect on animal
health and welfare surveillance, including
zoonoses. Aprocess is underway to support
implementation in domestic and export­licensed
abattoirs. These equivalent alternative
inspection procedures apply equally to indoor
reared pigs, those reared at any stage in outdoor
production systems and to cull breeding stock.
In large part, these changes have been enabled
by improvements in herd health especially due
to the eradication or prevention of traditional
meat­borne zoonoses and recognition of contamination
of edible tissues by “hidden” foodborne
hazards due to traditional inspection
procedures.
In Brazil, anational risk­based assessment is
being undertaken to acquaint the inspection
procedures to current epidemiological status,
involving fattening pigs raised under controlled
housing conditions. In Colombia, traditional
meat inspection is undertaken and there
is currently no discussion about visual­only
inspection.
In the USA, the Food Safety and Inspection
Service (FSIS) Agency has proposed to amend
the Federal meat inspection regulations to establish
anew optional inspection system for market
hog (finishing pig) slaughter establishments,
called the NewSwine Slaughter Inspection
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12
Fleischwirtschaft international 2_2018
Animal Welfare
Modernization of meat inspection of pigs
System (NSIS). FSIS is proposing this new
inspection system to
r facilitate pathogen reduction in pork products
r improve compliance with the Humane
Methods of Slaughter Act
r improve the effectiveness of market hog
slaughter inspection
r make better use of the Agency’s resources and
r remove unnecessary regulatory obstacles to
innovation by revoking maximum line speeds
and allowing establishments flexibility to
reconfigure evisceration lines.
If establishment personnel sorted and removed
unfit animals before AM inspection and
trimmed and identified defects on carcasses
and parts before PM inspection by FSIS inspectors,
FSIS inspectors would be presented with
healthier animals and carcasses that have fewer
defects to inspect, which would allow inspectors
to conduct amore efficient and effective
inspection of each animal and each carcass.
Such asystem would allow FSIS inspectors to
conduct amore efficient inspection. As aresult,
FSIS could assign fewer inspectors to online
inspection, freeing up Agency resources to
conduct more offline inspection activities that
FSIS has determined are more effective in
ensuring food safety,such as verifying compliance
with sanitation, HACCP, and humane
handling requirements (US Food Safety and
Inspection Service, 2018). FSIS has requested
comments on whether or not the agency should
allow establishments that operate under the
proposed NSIS to use discretion when deciding,
on alot­by­lot basis, whether or not to
incise mandibular lymph nodes and palpate the
viscera to detect the presence of animal diseases
(e.g., M. avium)ifthey submit documentation
to FSIS supporting that the presence of
M. avium is not likely to occur,such as records
documenting their on­farm controls. The deadline
for submission of comments has been
extended to 2May,2018.FSIS will response to
all comments received on the proposed rule
when the final rule is published.
Compared to the 2015 workshop, visual­only
inspection is now the standard in the EU, primarily
for indoor­raised finishers. Outside the
EU, discussions about how to go from traditional
inspection to visual­only are taking place
supported by research and pilot projects. But
there is no consensus regarding inspection of
outdoor­raised finishing pigs. Here, ahazard
identification followed by an assessment of the
risk related to subjecting finishing pigs from the
outdoor compartment to visual­only inspection
compared to traditional inspection is needed.
Advantages and disadvantages
According to the presenters from the countries
in which visual­only inspection is implemented,
the main advantage is that the process is timesaving
considering that no incisions and palpations
are undertaken. Additionally,the main
food safety hazards in pork identified by EFSA
like Salmonella spp. or Yersinia spp. are not
detectable by performing palpations and incisions.
In fact, handling may lead to cross­contamination
without an advance in knowledge
relevant for the inspection. Moreover,finishing
pigs are in general healthy and most lesions are
macroscopically detectable, although selected
lesions may skip detection such as endocarditis,
lymphadenitis and pulmonary abscesses, which
are only occurring infrequently.This implies
that visual­only inspection is perceived as a
cost­effective way of inspection, leaving more
time for inspection of individual parts of the
carcass, including the carcass surfaces i.e. allocation
of resources commensurate with the risk.
On medium­sized abattoirs, the investment
into equipment enabling visual­only inspection
may be higher than the expected economic
benefits –atleast on ashort­term horizon. Such
investments may include arestructuring of the
line enabling plucks hanging over intestines as
well as extra light and mirrors. Moreover,ifthere
are too many abnormalities, visual­only inspection
may not make sense as the line speed may
have to be reduced or the re­inspection platform
may be overloaded. This may e.g. be the case for
anon­negligible part of the sows.
Legislation may be abarrier from implementing
visual­only inspection in acountry.Moreover,iftrade
agreements require traditional
inspection, then an exporting country needs to
negotiate new conditions with that trade partner,
before being able to consider implementing
visual­only inspection. Harmonization at an
international level is therefore needed.
ForGermany,the official veterinarians, responding
to the survey undertaken, stated that
training of inspection personnel is an important
to ensure detection of lesions when inspection is
visual­only.Moreover,astandardized definition
of lesions can improve visual­only inspection. In
addition, most advantages, disadvantages and
individual solutions around visual­only inspection
involved technical solutions, presented by
the abattoir company.
Food Chain Information
Food Chain information (FCI) is defined in
Point 3, Section III, Annex II of EU Regulation
853/2004 (EU Commission, 2004). The standard
information addresses the herd and its owner.
Among the countries, there is avariety of information,
which is perceived as useful, additional
information; in Denmark, aherd’s Salmonella
status, whether the animals are raised indoor or
outdoor,and compliance regarding withdrawal
times after antimicrobial treatment are used as
FCI. Moreover,aprivate standard is in place
requiring avisit to the premises at least every
three years by an independent third­party auditor,assessing
the compliance with alonger list
of requirements (SEGES –Danish Pig Research
Centre, 2017). Asimilar system is in place in the
Netherlands, involving samples taken and analyzed
at accredited labs for Mycobacterium avium
and Toxoplasma gondii, but not for Salmonella.
Private standards implying routine check of
herds and premises are also in place in Germany
and the Netherlands.
In Germany, Salmonella antibody status and
information on the herd health status are FCI,
but this information is not presented to all
abattoirs in relation to delivery of pigs for
slaughter.According to the responders to the
survey undertaken in Germany,the mandatory
information provided by the German pig producers
as part of FCI do not cover sufficiently
the animal and herd health status. In Portugal,
FCI includes almost all the information defined
Regulation 853/2004.
In Australia, national programs have been
developed to ensure recording among others
traceability,health status and welfare compliance.
In Brazil, FCI are in place requiring
recording of traceability,animal movements,
origin of feed, and treatment with veterinary
drugs. In Colombia, the concept of FCI is being
developed and is already encompassing traceability.Noinformation
regarding FCI was available
for the USA.
Compared to the 2015 workshop, it seems like
there is more consensus on what is meaningful
to use as aFCI, and what the limitations are.
Reactions from trade partners,
consumers and workers
In the Netherlands, focus has been on export,
and therefore, on meeting export requirements.
This has resulted in evaluation of the system in
relation to various trade partners’ visits. Initially,
the inspection personnel were reluctant to
visual­only inspection, but today the system in
place is accepted widely.There has been no
reaction from consumers at all in the Netherlands,
neither in Portugal. This is like the situation
in Denmark, where the initial skepticism
expressed by the inspection personnel has been
handled through agradual implementation of
visual­only inspection. This was based upon a
number of risk assessments, which in detail
evaluated the effect of abandoning routine
incisions and palpations of the mandibular and
intestinal lymph nodes, the heart, the lungs and
the liver (BÆKBO et al., 2015). In Germany,there
has been alack of acceptance of visual­only
inspection among the inspection personnel. The
negative reaction was further amplified due to
pressure for reduction of personnel. It is expected
that training may improve acceptance of
visual­only inspection, because the meat inspectors
get acquainted with the system.
Challenges and solutions
In the Netherlands, visual­only inspection is
running smoothly and no challenges are perceived
currently.InDenmark, focus is on assessing the
effect of replacing traditional inspection with
visual­only inspection of finishing pigs raised
outdoor.This will require re­negotiations with
important trade partners. In Germany,more work
is to be done related to standardization of lesion
detection, training of official inspection personnel,
usage of FCI, identification of IT and cameras to
support inspection personnel. In Portugal, scientific
work is being undertaken to help judging
when total condemnation is needed or could be

14
Fleischwirtschaft international 2_2018
Animal Welfare
Modernization of meat inspection of pigs
replaced by local condemnation. Assessment of
disposition judgement criteria has been afeature
of the review undertaken in Australia also.
Also, the personnel dealing with the plucks
and intestines must know that if they find anything
abnormal, they must rapidly identify the
carcass corresponding to the offal and immediately
inform the official veterinarian, so that they
can take any measure deemed necessary to
assess the risk of the lesion found. Segregation
of the carcass may be necessary to re­evaluate
the sanitary decision.
Outside the EU, similar work has been commenced;
In Brazil, work is being undertaken
regarding adjustments of the slaughter line and
how to share responsibilities between the veterinary
authorities and the food business operator.
Compared to the 2015 workshop, it seems as
although there is awide variation regarding how
much the countries have modernized their meat
inspection, the countries are moving in the same
direction; the challenges are somewhat similar
and so are the technological tools which are
found useful.
Trichinella
Denmark and Belgium have obtained EU status
of negligible risk for Trichinella.This implies
that there is no requirement for testing for
Trichinella in pigs from the indoor compartments
located in these two countries, if the pigs
originate from premises that are complying with
the requirements for controlled housing, listed
in the EU Trichinella Regulations (EU Commission,
2015).
In Denmark, the compliance is checked at
least once every three years by an independent
third­party auditor.Still, all pigs are tested on
export­oriented abattoirs due to trade requirements
(ALBAN and PETERSEN,2016). In the
Netherlands, all pigs slaughtered on exportoriented
abattoirs are tested for the same reasons
as in Denmark. In Portugal, there has been
no discussion about negligible risk status, although
Trichinella is not found in domestic pigs
but occasionally in wildlife.
No information was provided for Australia. In
Brazil, the digestion assay is in place, and PCR
testing is also being done for Trichinella although
Trichinella is not found in domestic pigs. In
Colombia, the diagnostic testing is currently
being improved. The USA is considering
whether to make use of the concept of negligible
risk compartments; the current discussion is
debating how apremise may maintain its negligible
risk status. In the USA, the use of private
standards involving routine visits to check compliance
with specified requirements has so far
not been that common as in the EU.
Currently,there seems to be varying interest
in the concept of negligible risk compartments,
although international recognition could involve
savings due to fewer pigs being tested.
However,the costs of establishing aprivate
standard with regular visits by an independent
third­party auditor may be considered too high,
if only undertaken to for Trichinella.
Pre­harvest program
Awareness of risk for exposure to bacteria,
viruses and parasites through food has risen
among consumers according to recent market
surveys. Consumers and official authorities
place increasingly more responsibility on producers,
manufacturers and food retailers to
protect consumer health. Meat and meat products
bring unique challenges to food safety;as
these foodstuffs have azoonotic potential implying
transmission of infection from animals to
humans.
Forfood animals, AM and PM inspection in
the slaughter plant has historically played a
critical role in ensuring product safety.The
introduction of ahazard analysis and critical
control point (HACCP) approach to food safety
was intended to provide additional safety assurances
to consumers, by identifying and mitigating
risks.
However,ensuring adequate food safety
requires participation throughout the entire food
supply chain. With amore integrated approach,
the probability of exposure to potential contaminants
can be decreased. Arisk­based approach,
supported by knowledge obtained from supplychain
testing, provides acompetitive advantage
for addressing food safety issues throughout the
entire process.
The Pre­Harvest Approach of Thermo Fisher
Scientific, allows testing under arisk­based
approach and supports continuous improvement
of the supply chain, through herd/supplier
monitoring and feedback. This concept has
already been implemented by leading European
packers.
The principle is simple: When pigs are delivered
to the slaughterhouse, adefined percentage
of pigs are sampled and analyzed using apanel
of diagnostic tests for the detection of microbial
and zoonotic infections. The diagnostic results
are linked to additional information about the
herd or farm. Based upon this, appropriate
measures can be identified and implemented in
the animal production phase to e.g. increase
biosecurity or improve hygiene.
The implementation of arisk­based food
safety approach allows packers to assess their
supply chain. They gain abetter understanding
of the health and safety status of sourced pigs.
This allows the packer to implement measures
to steadily increase the knowledge and the quality
of the entire supply chain. The approach not
only enables the meat producers to introduce
healthy animals into their supply chain, but also
helps to reduce their costs, increase profit and
strengthen their market position.
Feed­back of information from meat
inspection to pig producers
Feed­back of slaughterhouse information may
assist pig producers in improving the health of
the animals. Such information may consist of
registrations collected during meat inspection.
Vion Food has developed asystem, whereby
information, judged as relevant, is sent to pig
producers. This among others encompasses the
prevalence of liver white spots, pneumonia and
pleurisy,lung embolia, skin lesions and joint
inflammations. The prevalence of these lesions,
detected during inspection, are compared to the
abattoir average. Moreover,the costs associated
with these infections, among others in the form
of retarded growth, is estimated. Producers can
also order an extended slaughter check for agiven
batch or period, to go into details with aspecific
condition. The entire system is aunique counseling
tool not just for the producer but also for the
veterinarian and other advisers. Other findings,
such as contaminations occurring during slaughter,may
not be relevant for the producer but can
be used to improve slaughter management.
Risk­based monitoring
of antimicrobial residues
In general, residues of antimicrobials are unwanted
by consumers and, therefore, monitoring
is needed. Residues of antimicrobials are
only found infrequently.Sampling in ahigh­risk
sub­population would give ahigher probability
of finding apositive sample compared to sampling
at random. This implies that the sample
size may be lowered without jeopardizing the
safety of the system. Danish and Dutch experience
points to chronic pleuritis as arisk factor in
finishing pig herds (a high­risk herd has a
within­herd prevalence >40%). Today,such
risk­based systems are in place in Denmark and
the Netherlands (ALBAN et al., 2016).
The EU Residue Directed 96/23 is currently
being re­negotiated. This implies an opportunity
for improving the legislation; setting meaningful
standards for sampling and analyzing allowing
acomparison of monitoring results. Moreover,arequirement
for own check monitoring
by large abattoirs would make sense, as explained
by ALBAN et al. (2018).
Common discussion
The 2017 workshop showed that there is still a
lot of variation in how meat inspection of pigs is
being undertaken and why it is done. Formore
details about this issue, please see POINTON et
al. (2018). Discussions are in place about these
issues, whereby common sense is expected to
prevail. In general, more evidence­based approaches
are being used, and there is more
focus on the microbiological implication of the
various lesions, which may be found at meat
inspection.
To makemeat inspection fully functional, FCI
should be objective, practical and feasible. Moreover,information
from meat inspection should
be canalized back to producers for them to act
upon together with their veterinarian or other
advisers. However,this also requires that the
lesions and reasons for condemnation are
clearly defined and harmonized. To facilitate
visual­only inspection, the place of inspection in
the slaughterline may need to be improved on a
plant, and hence, require investments. The
abattoir employees and other staffatthe plant
may also be in need of more training and supervision
by the official veterinarian.

Fleischwirtschaft international 2_2018
15
Animal Welfare
Safepork 2019 in Berlin
The next Safepork Conference will take place
from 26­29 August, 2019,inBerlin, Germany.
And aworkshop about the status for modernization
of meat inspection is expected to be organized
again. Formore information about the
2019 Safepork Conference, Prof. Diana
Meemken and Dr.Nina Langkabel from Freie
Universität Berlin will be happy to assist. Diana
Meemken will be the next President of the Safepork
Community.Additional information is also
available via http://www.safepork-conference. com.
The value of the workshop is to establish a
forum for people involved in modernization of
meat inspection. In this forum, information
about the development, effect of various technologies,
and solutions to the identified challenges
may be shared. This may be used to by
the countries and food business operators to
identify cost­effective inspection systems.
Moreover,anunderstanding the approach in
place in the different countries, might result in
fewer trade issues for the benefit of all stakeholders
and society.
References
1. ALBAN,L., PETERSEN,J.V.,(2016): Ensuring anegligible
risk of Trichinella in pig farming from acontrol perspective.
Vet. Parasitol. 231, 137–144. http://
dx.doi.org/10.1016/j.vetpar.2016.07.014 –2.ALBAN, L.,
RUGBJERG,H., PETERSEN,J.V.,NIELSEN,L.R., (2016): Stochastic
scenario tree modelling of cost-effectiveness
of risk-based antimicrobial residue monitoring
in Danish pork. Prev. Vet. Med. 128, 87–94. –3.ALBAN,
L., LÉGER,A., VELDHUIS,A., SCHAIK,G.V., (018):Modernizing
the antimicrobial residue monitoring programs for pig
meat in Europe -the balance between flexibility and
harmonization. Food Control, 86, 403–414 –4.Anonymous,
(2007): Hygienic Production and Transportation
of Meat and Meat Products for Human Consumption
AS 4696:2007.Food Regulation Standing Committee
Technical Report Series 3. Standards Australia. –
5. BÆKBO,A.K., PETERSEN,J.V. et al. (2015): Visual-only
inspection in swine –different status for implementation
in European countries. Fleischwirtschaft
International 30 (6) 26–31. http://english.fleisch
wirtschaft.de/epaper/29/epaper/ index.html –
6. EFSA (2011): EFSA Panels on Biological Hazards
(BIOHAZ), on Contaminants in the Food Chain (CON-
TAM), and on Animal Health and Welfare (AHAW);
Scientific opinion on the public health hazards to be
covered by inspection of meat (swine). EFSA Journal 9
(10), 2351. http://onlinelibrary.wiley.com/
doi/10.2903/j.efsa.2011.2351/epdf –7.EUCommission,
2014.Regulation (EC) No 218/2014 amending
annexes to Regulation (EC) No 853/2004, (EC), No
854/2004 of the European Parliament and of the
Council and (EC) Regulation 2074/2005. https://
?uri=CELEX:32015R1375&rid=1 –9.EUCommission
(2004): Regulation EC No 853/2004 laying down
specific hygiene rules for food of animal origin.
Consolidated version. http://eur-lex.europa.eu/
www.fsai.ie/uploadedFiles/Reg218_2014.pdf –8.EU
Commission (2015): Commission Implementing Regulation
(EU) 2015/1375 laying down specific rules on
official control for Trichinella in meat. http://eurlex.europa.eu/legal-content/EN/TXT/PDF/
legal-content/EN/TXT/PDF/?uri=CELEX:02004R0853-
20171121&qid=1519035298163&from=EN –10. HAMIL-
TON, D.R., GALLAS, P., LYALL, L., LESTER, S., MCORIST, S.,
HATHAWAY,S.C., POINTON,A.M. (2002): Risk-based evaluation
of post mortem inspection for pigs in Australia.
Vet. Rec. 151 (4), 110–116. –11. KIERMEIER,A.K., POINTON,
A.M. (2017): Net effect modelling of Lymph node
incision. In Final Report Review of the Post-mortem
Inspection and Disposition Schedules of the Australian
Standard Pork. Final Report Project Number
2015/023: Appendix 2. Australian Pork Ltd, Canberra,
Australia. –12. OIE (2017): Infection with Trichinella
spp. Chapter 8.17.OIE Animal Health Code. http://
www.oie.int/index.php ?id=169&L=0&htmfile=chapitre_trichinella_spp.htm
–13. POINTON, A.M.,
HAMILTON,D., KOLEGA,V., HATHAWAY,S.(2000): Risk assessment
of organoleptic post-mortem inspection
procedures for pigs. Vet. Rec. 146, 124-131. –
14.POINTON,A.M., HAMILTON,D.H., KIERMEIER,A.K. (2017):
Review of the Post-mortem Inspection and Disposition
Schedules of the Australian Standard –Pork.
Final Report Project Number 2015/023. Australian Pork
Ltd, Canberra, Australia. –15. POINTON, A.M., HAMILTON,
D.H., KIERMEIER,A.K. (2018): Assessment of the Postmortem
Inspection of Beef, Sheep, Goats and Pigs in
Australia: Approach and Qualitative Risk-Based
Results. Food Control 90 (August 2018), 222–232. –
16.SEGES –Danish Pig Research Centre (2017): Danish
Product Standard, June 2017. http://www.pigre-
searchcentre.dk/~/media/Files/DANISH/DAN-
ISH%20produktstandard/Produkt_Standard_UK.pdf –
17.USFood Safety and Inspection Service (2018):
Modernization of Swine Slaughter.Federal Register /
Vol. 83,No. 22 /Thursday, February 1, 2018 /Proposed
Rules. US Department of Agriculture, 9CFR
Parts 301, 309, and 310–18.[Docket No.
FSIS–2016–0017]RIN 0583–AD62. https://
www.fsis.usda.gov/wps/wcm/connect/c17775a2-
fd1f-4c11-b9d2-5992741b0e94/2016%E2%80%
930017.pdf?MOD=AJPERES.
Author’s addresses
Lis Alban (corresponding author: lia@lf.dk), Danish Agriculture
&Food Council, Axelborg, Axeltorv 3, 1609 Copenhagen V,
Denmark, E. Ruttscheidt Albuquerque, Brazilian Federal
Inspection Service ,Claudia Valeria G. Cordeiro de Sá, Brazilian
Federal Inspection Service, Head Office, Patrik Buholzer,
Thermo Fisher Scientific, Switzerland, Madalena Vieira­Pinto,
Universidade de Trás­os­Montes eAlto Douro, Portugal, Nina
Langkabel, Freie Universität Berlin, Germany, Diana Meemken,
Freie Universität Berlin, Germany, Andrew Pointon, APFoodIntegrity
Pty Ltd, South Australia, David Hamilton, South
Australian Research and Development Institute, South
Australia, and Melanie Abley, US Food Safety and Inspection
Service, USA.
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16
Fleischwirtschaft international 2_2018
Trade Fair
ANUGA FOODTEC
Information and inspiration
Anuga FoodTec 2018 closes with asignificant increase in visitors
More than 50,000 visitors came to
Anuga FoodTec in Cologne from 20
to 23 March. The fair thus set anew
record and was at the same time
more international than ever before.
Decision­makers from the
world's leading food producers
from 152countries visited the
supplier fair.Avaried event and
congress programme provided
information and inspiration.
According to Koelnmesse,
Anuga FoodTec is continuing
its success story as an organizer.
After agrowth in floor space and a
double­digit increase in the number
of exhibitors (+13%) had already
been determined in the
run­up to the event, the international
supplier trade fair for the
food and beverage industry was
able to achieve significant visitor
growth again in 2018:More than
50,000 experts from the food
industry informed themselves
about the innovations and further
developments of the supplier
industry.Thus, the number of
visitors increased by almost 11%
compared to the previous event.
Anuga FoodTec also made further
gains in terms of internationality.
Visitors to Cologne were able to experience complete, cross­process concepts live across all production stages
and food industries.
Visitors from 152 countries (+15
countries compared to the previous
event) impressively underscore
its position as the leading international
trade fair for suppliers to the
food and beverage industry.The
Scientific findings were linked to the requirements of business practice in the
various forums of the trade fair. Photo: Koelnmesse
specialist programme organized by
the DLG (German Agricultural
Society), including numerous
conferences, guided tours and
lectures, was supplemented by
Anuga FoodTec 2018.The technical
and conceptual sponsor of Anuga
FoodTec is the DLG.
Katharina C. Hamma, Managing
Director of Koelnmesse GmbH,
explained: "The Anuga FoodTec
concept is unique and successful.
This makes the renewed growth
across all key figures more than
clear." This year's increase in
visitors is mainly based on an
increase in trade visitors from
abroad. Significant growth was
recorded in particular in China,
Italy,Korea,Poland, Russia and
South America. Hamma: "The
great popularity of the international
guests and the high quality
of the visitors show us that with
the orientation and concept of
Anuga FoodTec we have met the
requirements of the trade fair
participants".
"Anuga FoodTec 2018 presented
averitable firework of technological
innovations from the entire
spectrum of the food and beverage
industry", comments DLG Managing
Director Dr.ReinhardGrandke
as Chairman of the Advisory Board
of Anuga FoodTec on the outstanding
position of the leading international
trade fair."The comprehensive
specialist programme on the
highly relevant key topic of resource
efficiency had offered the
international public numerous
opportunities to systematically deal
with the optimization of production
processes –always with the
aim of consuming less energy and
water and reducing the loss of
food. The latest scientific findings
in food technology were once again
combined with the requirements
of business practice in Cologne in
an exemplary manner.

Fleischwirtschaft international 2_2018
17
Anuga FoodTec
Leading topic Resource
efficiency
"One for all. All in one." This year
again, visitors to Anuga FoodTec
experienced the entire production
cycle under this motto and were
able to experience both individual
solutions and complete, crossprocess
concepts across all production
stages and food industries live.
In all five product segments –Food
Packaging, Safety &Analytics, Food
Processing, Food Ingredients and
Services &Solutions –the companies
presented across­sector and
cross­production exhibition offering.
The key topic of resource efficiency
was present everywhere.
From packaging with the lotus
effect, which reduces food losses, to
saving raw materials, such as water
or energy in the production process,
to production lines with modular
parts for individual products: Anuga
FoodTec was once again the innovation
center of the supplier industry.
The wide range of products and
impressive exhibitor presentations
Experts from the entire food industry informed themselves ­often also across
industries ­ about the innovations and further developments of the
supplier industry.
attracted the top decision­makers to
Cologne. The exhibitors were impressed
by the high quality and
professionalism as well as the
internationality of the trade visitors
and reported very good discussions
with high­ranking decision­makers.
The event and congress
programme
The product show at Anuga
FoodTec was supplemented by an
extensive event and congress programme
organised by the DLG. The
Speakers Corner and the forums
aroused great interest among the
visitors. The opening conference on
the first day of the fair,which focused
on the opportunities and
risks for the food and beverage
industry under the guiding theme
of resource efficiency,also celebrated
asuccessful premiere.
Anuga FoodTec 2018
in numbers
1657 suppliers from 48 countries
took part in the 2018 fair (2015:
1479), 60% of them from abroad.
Among them were 655 exhibitors
from Germany and 1002 exhibitors
from abroad. Anuga FoodTec 2018
attracted over 50,000 trade visitors
from 152countries, 63% of them
from abroad.
FLEISCHWIRTSCHAFT presented
many innovations in its
March edition of Anuga FoodTec,
some of them which were not yet
available at the time of going to
press in March are included in this
issue on pages 18 to 25.
//www.anugafoodtec.com
Advertisement

18
Fleischwirtschaft international 2_2018
Anuga FoodTec
Robots for primary
packaging of foodstuffs
The stand from Stäubli,headquarted
at Pfäffikon, Switzerland, was
the scene of two product
launches: the HE version of the
six-axis TX2 series and ahighly
innovative standard cell incorporating
the TP80 Fast Picker.
The demo cell, which is about to
set new standards in the primary
packaging of foodstuffs, was
developed in close collaboration
with the Bremen system manufacturer
Emcon and the sensor specialist
Sick. The aim is to show just
how productive, efficient and fast
the packaging of unwrapped food
can be whilst still adhering to strict
EHEDG hygiene standards. Thanks
to innovative 3D image processing,
the robot cell is not onlyable to
pick and pack at ultra-high speed
but also to take on quality assurance
tasks and even reject faulty
products. This technological quantum
leap is made possible by a
special version of the Fast Picker
which has onlyrecentlybecome
Advertisement
available. The HE and H1 options of
the established four-axis machine
make it the ideal high-speed robot
for sensitive packaging applications.
HE stands for Humid Environment
and is the identifier for robots
that have been modified for
use in conditions where water
spray is prevalent. Anumber of
design features enable these
models to withstand the HACCP
(Hazard Analysis and Critical Control
Points) cleaning procedures
that are obligatory in the modern
food industry.The H1 affix signifies
the use of food-grade oil. In contrast
to competing products in
which the use of class NSF H1
lubricants adverselyaffects performance,
the TP80 can continue
to operate without any impairment.
In the demo cell, the TP80 underlines
its incredible dynamics of
up to 200 picks per minute with
shrimp which it picks off the conveyor
belt and adroitlypositions in
atray.The TriSpector1000 from Sick
supplies the high-speed robot with
all the information it requires.
Using 3D laser triangulation, this
innovative vision sensor operates
in multiple dimensions, gauging
not onlythe position but also the
height and volume of the product.
With this information, the TP80 is
able to work through acomplex
sequence that includes QA aspects
as well as arranging the
product to look attractive in the
tray.Inaddition, it can help maintain
uniform pack weights. Despite
this extensive set of tasks, the
Fast Picker still keeps up arate of
80 picks per minute.
Also for the first time, Stäubli
presented the HE version of the
TX2 series for sensitive food applications
that require fast kinematics
with six axes. One of the
largest-dimensioned members of
this series was displayed in
Cologne, the TX2-90L HE, which
has agenerous range of 1,200 mm
enabling it to operate over awide
workspace. And as an added
bonus, the washdown-compatible
robots of the TX2-HE series are
also available as an H1 option.
//www.staubli.com
The new protein weigher is
setting standards
In refining the MP-16-3800-1250-J
multihead weigher, Multipond
Wägetechnik GmbH from Waldkraiburg,
Germany, has created a
new solution for the meat market
industry: The benefits of the
proven J-Generation system,
where hygiene and leak-tightness
of the machine are the main concerns,
are combined with amultitude
of optimizations. Distribution
cone and feed trays have the tried
and proven stepped profile. This
patented innovation enormously
improves the product conveying
characteristics of the weigher and
enables even adherent products to
be conveyed in acontrolled manner.The
surface profile, combined
with arefined, significantly
stronger feed tray drive and a
special inclination of the feed
trays, are the basis for the troublefree
and gentle conveying of meat,
which in turn permits the highest
accuracy and speed.
In order to improve the product
flow to the distribution cone and
feed trays even further, the
weigher is equipped with two
special 3D cameras. These cameras
tell the software how the
products are arranged on the
distribution cone and feed trays.
Using this information, the multihead
weigher automaticallyimplements
measures to ensure uniform
product distribution and resolves
any problems, such as pieces of
meat that have become stuck.
//www.multipond.de
Pigging system assures
safe container handling
Showing possibilities to improve
container handling systems was
the aim of the Swiss company
Uresh AG from Biel-Benken. The
company presented its pigging
systems which secure acomplete
emptying of containers in food
production within avery short time.
The new hygienic pigging system
is fully-automated and improves
the filling and cleaning
process. The product is located
inside aclosed system and is not
contaminated. Driven by water, the
pigs run through pipes, which are
DN 65 thick and up to 60 mlong,
and in doing so expel all food
residues present inside the pipes.
Twoparallel filling systems are
connected. Thus, the food contained
in the pipes can be 100%
processed. Thanks to the fullyautomated
system food manufacturers
can reconfigure their systems
for different products within
avery short time. The arduous
cleaning process, which required a
number of hours, is superfluous;
likewise the periodic replacement
or maintenance of the valves and
hoses. The closed double pigging
system increases the system
availability and flexibility.The
patented and EHEDG-certified
pigging system from Uresh has
been developed over many years of
research and refinement processes.
The success of the system
lies in the blue pigs. This pigs
contain magnets, which serve to
control and position the pigs.
//www.uresh.ch

Cutter „Blitz“
Transmission drive revolutionizes the mode of operation
Maschinenfabrik Seydelmann KG
info@seydelmann.com Tel. +49 (0)711 /490090-0
www.seydelmann.com Fax +49 (0)711 /490090-90
Hölderlinstraße 9 | 70174 Stuttgart | Germany
Cutters
Mixers
Grinders
Emulsifiers
Production Lines

Vacuum-Cooking-Cutter
K1004 AC-8
Biggest and most innovative Cutter worldwide
Advantages of the K1004 AC-8 at aglance:
■ More efficient roduction for large
companies with usual Seydelmann quality
■ State of the art rocessing technology
ith high-vacuum and high-seed:
longer shelf-life, stronger bite. More intense
taste, higher fineness and prolonged appealing
visual appearance
■ Unmatched homogeneity when processing
large batches
■ Shorter roduction times due to higher
hourly throughputs 4. -.4 tfine emulsion/h
■ Sace saving design compared to aproduction
with two 500l cutters or three 325l cutters
■ educed oer consumtion with
constant production volume
■ educed manoer reuirement:
one operator for double production volume
compared to a500l cutter
■ Shorter rearation times: one large batch
instead of several smaller ones
■ mroved hygiene: less contact between
operator and material
■ Minimal maintenance: sharpening and
changing of knives, cleaning, maintenance
■ ariable loading otions
Maschinenfabrik Seydelmann KG
info@seydelmann.com Tel. +49 (0)711 /490090-0
www.seydelmann.com Fax +49 (0)711 /490090-90
Hölderlinstraße 9 | 70174 Stuttgart | Germany
Cutters
Mixers
Grinders
Emulsifiers
Production Lines

Fleischwirtschaft international 2_2018
21
Anuga FoodTec
Gentle and efficient
mixing technology
This year Inotec GmbH from Reutlingen,
Germany, showcased the
IKVM 500 VACasaperfect combination
of the most gentle and
efficient mixing technology and
the most proper discharge of a
tilting mixer vessel. This mixer
allows the complete and proper
discharge of the tilting vessel,
unloading simultaneouslyin
2x200 Lstandard trolleys. The
machine’svessel and mixingtools
offer best access for product
recovery and cleaning. Sticky
products can be easilyunloaded
with amanual scraper.This results
in asimple change-over from one
to another product.
Best mixing performance is
guaranteed by the patented
unique, gentle mixing and blending
VarioMix technology.The tilting
mixer vessel does not stress and
hurt the product at the discharge
which allows best results for
salami style products. The IKVM
500 VACisthe ideal multi-purpose
mixer for operations with awide
product variety.Its usable mixing
volume is 500 L.
//www.inotecgmbh.de
Highly wear­resistant for
abrasive media
Pumps are used for plenty of tasks
in food processing. The systems
are frequentlyoperated with centrifugal
or progressive cavity
pumps, although twin screw
pumps often provide additional
benefits. The design of Hyghspin
twin screw pumps manufactured
by Jung Process Systems GmbH
from Kummerfeld/Pinneberg,
Germany, do follow hygienic design
criteria. The models are manufactured
in stainless steel, as it is
generallyrequired by the market.
On top all wetted parts are made
entirelyfrom solid material. There
is no wetted part of cast origin.
This prevents the risk of imperfections,
such as cracks or shrink
holes. The surfaces are electropolished
and have aroughness of less
than 0.8 µmasstandard. For special
requirements improved surfaces
qualities with Ra value of
less than 0.4 µmare available as
option. The company also offers
individual solutions for highly
abrasive products like spices in
meat emulsions. The twin screw
pumps can pump awide range of
viscosities, what makes them very
individual and flexible. They can be
cleaned without the need for a
bypass. Cleaning and sterilization
is done in place within the system.
There is no need to dismantle the
pump.
//www.jung­process­systems.de
Effective separation of
meat from sinews
The company Nordischer Maschinenbau
Rudolf Baader GmbH &Co.
KG from Lübeck, Germany, developed
in 1969 the method of separating
the meat from connective
tissue and tendons or just say
separating soft and solid components.
It is used for desinewing of
red meat, poultry and fish and in
the fruit and vegetable industry for
gaining puree or juice or for the
depackaging of various packaged
products. In order to make the
customers able to utilize his machinery
as effectivelyaspossible,
the company has now also developed
abatch feeding system for
the Baader 600. The machine was
presented with amicrobatcher.It
combines the proven technology of
"baadern" with the possibility to
produce the optimum quality even
with smaller throughput quantities.
In particular, the high time savings
compared to the high-quality,
artisanal product separation and
standardization should be emphasized.
The time-consuming sorting
of the meat is considerablyreduced.
In the production of meat
and pork meat alonger color retention
and consistency is ensured,
which is made possible by the very
gentle meat processing. This is a
decisive quality feature of the
machine. The product quality becomes
reproducible and allows the
exploitation of additional options in
the selection of raw materials.
Economic purchasing advantages
can thus be exhausted. The machine
is suitable for any craftsman
who wants to get into the "baadern"
because it has avery small footprint,
is very comfortable to handle,
very fast and easy to clean and
even mobile. It is very robust and
therefore adurable asset. In addition,
this year the company was
exhibiting aBaader 604 equipped
with atamping device, which
makes it possible to process largesized
products without mechanical
preconditioning (except meat).
Furthermore, this machine is
equipped with adry running sensor.
Another exhibit was the Baader 605
–one of the high-performance
machines –which was equipped
with atamping device and batch
feeding system. The company was
exhibiting aBaader 601version this
year too, which is characterized by
avery simple product infeed. Aside
feed belt is easy to fill and continuouslyconveys
the product into the
machine.
//www.baader.com
Advertisement

22
Fleischwirtschaft international 2_2018
Anuga FoodTec
Solutions for inspection,
checks and analytics
Mettler­Toledo from Greifensee,
Switzerland, one of the market
leaders in product inspection
technology, presented its latest
solutions for product inspection,
weight checks and analytics for the
food industry.
In the four production lines for
dry, wet, and packaged products,
as well as lab and industrial weighing
applications, visitors experienced
how companies in the food
industry use Mettler-Toledo solutions
to increase resource efficiency
and gain acompetitive
advantage. One of the highlights at
the Mettler-Toledo booth was the
world premiere of anew X-ray
inspection system for applications
in food and pharmaceutical production.
The system impresses
with superior detection sensitivity
to minimize false rejects and its
high level of flexibility, which allows
it to adapt to various production
environments. This helps
companies in the food processing
industry consistentlyachieve
reliable results in foreign object
detection and product integrity
inspections of their products. This
also enables them to sustainably
increase the availability and performance
of their production lines,
while also optimizing resource
efficiency.
On the dry foods production line,
the company demonstrated the
performance of its free-fall metal
detectors with new features: Reduced
Test (RT) mode, eDriv, Auto
Test System (ATS) and Virtual Network
Computer (VNC). The Reduced
Test (RT) function ensures that the
metal detector always meets or
exceeds the required specifications
at all times through monitoring
of system performance. As a
result, the number of routine performance
tests can be reduced by
up to 83%. The new eDrive technology
increases detection sensitivity
by up to 20% –even in the detection
of the smallest metal contaminants.
The Auto Test System (ATS)
reduces plant downtimes through
automatic feeding of the test
pieces, resulting in shortened test
windows. The Virtual Network
Computer (VNC) function allows
employees to use convenient
remote access to the metal detectors
via mobile devices, such as
smartphones, tablets and laptops.
Visitors could also expect to see
the latest Profile Advantage metal
detection system on the wet foods
production line. Through the use of
MFS technology to suppress the
product signal at up to 50% higher
detection sensitivity in detecting
metal foreign objects, impressive
results are obtained with wet, hot,
chilled or frozen products.
//www.mt.com
Corrosion­resistant
strapping machine
From wet, salty air to high contamination
potential resulting from
external influences: In the food
industry, products are packed and
prepared for transport in tough
conditions. Yetall processes need
to meet the highest standards
when it comes to hygiene and
speed. Mosca GmbH (Waldbrunn,
Germany) showed the Evolution
SoniXs MS-6-VA, anew stainlesssteel
strapping machine that fully
meets these requirements. The
Mosca "Aquarium" demonstrated
how the Standard 6sealing unit,
the heart of Mosca machines,
works reliablyunder wet conditions.
Other machines on display
with Mosca-engineered feeding
mechanisms demonstrated how
the manufacturer's fully-automated
solutions can be integrated
into production lines.
The Mosca Evolution SoniXs
MS-6-VAoffers several advantages
for strapping packages containing
fresh fish, meat, and other food
products. This is the first stainless-steel,
side-seal machine
equipped with the patented SoniXs
ultrasonic sealing unit with electronic
self-calibration. Particles
cannot drop on the sealing unit
because it is placed to the side of
the strap guide frame and the
strapped product. This avoids
contaminants that could affect
machine performance. With ultrasonic
technology, there is no need
to thermallymelt the strapping
material for asecure closure. This
keeps plastic residue from forming
on the sealing unit and eliminates
vapors or toxins. It also prevents
polystyrene beads from sticking to
the sealing unit when strapping
styrofoam boxes.
The Evolution SoniXs MS-6-VAis
designed for use in production
lines. Mosca also offers amatching
corrosion-resistant feeding mechanism
with plastic chain links in a
stainless-steel frame. The machine
is controlled using an intuitivelyoperated
panel. Up to 52 strapping
cycles per minute are possible with
the entry-level model. The optional
double strap dispenser helps to
ensure smooth operation. Twocoils
are inserted into the strapping
machine at the same time. When
the end of one coil is reached, the
machine automaticallyswitches
over to the second coil. This reduces
the time required to change
the coil by around 80% and eliminates
the need to have an operator
on site to handle the coil change.
//www.mosca.com
Improve the carbon
footprint
As leading solution provider specialised
in air purification in the
food processing industry, KMA
Umwelttechnik GmbH (Königswinter,
Germany) presented its
energy efficient exhaust air filters
at the Anuga FoodTec.
Thanks to its high energy efficiency
the KMA solution is recognized
as particularlysustainable,
since the ambitious European
climate objectives as well as the
increasinglychallenging regulatory
requirements of the TA-Luft (focusing
on the separation of odor
emissions) make an energy saving
technology indispensable.
The expert for modern air filtration
demonstrated its specialised
air filter systems for smoke
houses, the modular Aairmaxx
System, as well as the established
Ultravent System applicable to
industrial frying and boiling lines.
For the application in smoke
houses the KMA Aairmaxx technology
offers abroad range of modular
exhaust air filter components,
such as the electrostatic precipitator
(separation of aerosols such
as tar from waste air) and gas or
odour separation (VOC-separation).
Due to the increasing requirements
of the TA-Luft with respect to the
separation of odors, an optional
new high-performance odor abatement
can be equipped additionally.
Compared to conventional postcombustion
systems the KMA
solution realises an energy saving
and at the same time aCO2-reduction
of more than 80%.
The Ultravent air filter system
with efficient heat recovery system
and optional UV-Light module for
odor separation is especiallydesigned
for the application in industrial
frying or boiling lines.
//www.kma­filter.de
New design offers further
advantages for cleaning
Smooth design of Tornado rotary
lobe T.Sano designed by Netzsch
Pumpen &Systeme GmbH from
Waldkraiburg, Germany, means a
smooth housing which attracts
barelyany dirt or dust. This design
has been developed for the hygiene
and food industry, because
not onlythe materials and the
cleanability of the pump chamber
are subject to strict requirements
in the food industry, the outer
contours are also taken into account.
However, the T.Sano series
is generallyinteresting for food
manufacturers as it is free of dead
spaces in the pump chamber and
has an oil-free synchronized gear.
This pump is driven by atoothed
belt drive. The pistons are synchronised
at the same time.
//www.netzsch.com

Fleischwirtschaft international 2_2018
23
Anuga FoodTec
Expertise throughout the
entire packaging line
Multivac Sepp Haggenmüller SE &
Co. KG from Wolfertschwenden,
Germany, showed its comprehensive
expertise in automation and
line technology with an automated
traysealer line for packing
sliced fresh meat. The packaging
line comprises ameat portioner
and Flexible Packing Unit (FPU)
from TVI as well as ahigh-output
T800 traysealer, conveyor belt
labeller and inspection solution
designed by the company.
The multi-functional and flexible
GMS 520 singlecut portioning
system from TVI can process all
types of red meat and poultry with
the minimum of personnel involvement
–for every portion in
any consistency, and always
optimized for weight and product
waste. Fillets, cutlets and steaks
can be cut from small and
medium-sized primals, as for
example can pork sirloin steaks
from frozen product (down to
–3 °C), or roulades and thin grill
strips from large primals, as well
as diced products such as
goulash and many other cuts.
Even meat with bone can be cut
into very even slices with the
GMS 520 singlecut. If the product
is well tempered, slice thicknesses
of 1mmcan be achieved,
while the maximum slice thickness
is 50 mm. The portioner
ensures that the highest product
quality is always achieved, even
at high throughput, in terms of
cutting, forming and arranging of
the product. An output of up to
four cuts per second, together
with its very short changeover
time, makes the machine aefficient
portioning system, where
the yield can be further increased
with trim-free portioning. After
being portioned, the meat products
are transferred to the multifunctional
FPU 500 multitray loading
module from TVI. Trays with
formats of up to 340x275x80 mm
(LxWxH) can be loaded. The cycle
output is on average around
40 trays per minute. The filled
trays are then transferred to the
high-output T800 traysealer,
which is designed to produce MAP
packs and MultiFresh vacuum skin
packs in large batches. It enables
trays to be packed with aproduct
protrusion of up to 20 mm. The
packaging machine, which can be
scaled to particular requirements,
has energy-efficient drive systems,
can be washed down and
allows for quick die changes.
Thanks to the IPC06 machine
control with touchscreen, its
operation is exceptionallyuserfriendly.
The packaging machine
can be operated from both sides
and is available with various
equipment options. The finished
packs are then labeled on ahighperformance
L310 conveyor belt
labeler with Dlabeling. ALD210
label dispenser, which is designed
to the high hygiene requirements
of the food industry and has an
IP69K protection rating, applies a
label up to 500 mm long to the top
of the tray and then down both
sides, before applying it to the
base of the pack. This type of
labeling produces avery attractive
pack, particularlyonvacuum skin
packs, since the label, which can
be either right-angled or rounded,
works like asleeve label. At the
fair paper labels will be used,
which have avery high degree of
rigidity and therefore give aparticularlyhigh-quality
impression.
The fullyintegrated TTO10
thermal transfer printer, which
enables the labels to be printed
with production data or codes,
provides durable and precise
printing of all the relevant pack
data. Labeler adjustment units
with agraphic display in the HMI
control terminal, together with the
machine recipe settings stored for
the particular product, ensure
that product changes are performed
easilyand quickly.
In addition to this, Multivac also
showed aspace-saving and userfriendlycombination
of checkweigher
and metal detector (I 211)
for reliable detection of all metals.
Its rigid and vibration-reducing
floor stand ensures that aprecise
weight check is achieved. Since
the settings are saved with the
machine recipe for the particular
product, aquick product change
presents no problems.
//www.multivac.com

24
Fleischwirtschaft international 2_2018
Anuga FoodTec
Testing leak tightness in
packaging line
Inficon GmbH from Cologne, Germany,
one of the world leaders in
the manufacture of leak testing
instruments and devices, exhibited
aversion of its Contura S400 leak
detector for automated packaging
lines for the first time at this year's
Anuga FoodTec in Cologne. Inficon
is working on this as ateam with
Robotik-Pack-Line. The partners'
major theme is Industry 4.0 –the
linking of digitalisation and efficiency.
The innovative operational
principle of the Contura is that it
creates avacuum around the
packaging and then measures any
changes in pressure. As the flexible
foils of the test chamber nestle
very closelytothe contours of the
food packaging, the device can
determine within seconds if the
packaging is leak-tight or not. The
special feature is that, unlike the
water bath test, for example, in the
Contura the testing is completely
non-destructive. This means
packaging that turns out to be
acceptable can go on sale as
normal –and products are no
longer wasted at the quality assurance
stage.
The Contura provides food producers
with testing that is accurate
and non-destructive at all
times –regardless of whether it is
being applied to modified atmosphere
packaging (MAP), thermoformed
packaging, cans or coffee
capsules. Since the Contura
process does not damage the
packaging or product, it is suitable
for testing aparticularlyhigh
number of finished and filled food
packages for leak tightness in a
resource-efficient manner.Testing
can also be carried out in an automatic
operation on the line if desired.
The Contura can easilybe
integrated into automated systems
and Industry 4.0 environments via
its serial interface. When the
testing device is connected to a
production master computer,
quality managers can immediately
find any packaging problems in
their production and intervene
immediately–thus increasing the
efficiency of the processes and
avoiding waste.
Even gross leaks, which are
normallycompletelyundetectable
by the water bath, CO2 or helium
tests, are reliablyidentified by the
Contura. Gross leaks can occur, for
example, if there is significant
damage to foil material or if sealed
seams are badlywelded. Agross
leak results in all the gas escaping
from the inside of the packaging
during evacuation of the test
chamber and gas exchange no
longer taking place in the actual
testing procedure. However,
thanks to apatented volume
detection method, the Inficon
device can still reliablydetect
gross leaks.
//www.inficonpackaging.com
The specialist for food
industry projects
Foodfab from München, Germany,
showed the possibilities of stateof-the-art
technologies. The specialist
consultants for construction
projects in the food industry and
part of ATPArchitects and Engineers
–adesign group which is
well-known across Europe –was
established in 2012.The strategic
reasons for this step was the want
to separate out services which
were not directlypart of ATP’score
business.
Foodfab supports food industry
clients with its consultancy services
in the areas of production
and distribution during both the
design and construction phases of
aproject. The consultancy services
offered extend far beyond
construction to such areas as
machinery.The company makes
use of the specialist knowledge
gained by ATPduring almost
40 years of working for the food
industry.One core competence of
Foodfab is integrated process
design for food production and
processing –anarea in which ATP
is one of the European market
leader.Inits role as aconsultant,
Foodfab preciselyknows and
understands the production processes
of its clients and makes
systematic internal use of this
knowledge. It uses this experience
as it keeps up with the latest
developments in the food branch.
One special feature of the company
continues to be the close
relationship with the integrated
design offices of ATPArchitects
and Engineers. This means that
Foodfab’sconsultants are part of
an expert team which develops
operating plants in ahighlyprofessional
process based on the close
cooperation between architects
and engineers from the very start
of the design phase. The company
is active across the Germanspeaking
areas of Europe and the
CEE and SEE Regions.
//www.foodfab.eu
Optimizing internal flows of
goods and materials
Visitors received afar-reaching
overview of the entire product
portfolio of Maschinenbau Helmers
GmbH and Dörfel Lebensmitteltechnik
GmbH &Co. KG. from Osnabrück,
Germany.
For Helmers and Dörfel the core
business for more than 30 years
has been to find and implement
intralogistics solutions for companies
in the food, pet food, automotive
and general industries. The
two companies’ portfolio comprises
the development, design,
manufacture and service of systems
and machines from the fields
of automation technology, container/carton
conveyor technology,
warehouse technology, tubular
track conveyor technology,
cutting equipment and special
solutions.
Optimizing business processes
is also the core of the in-house
strategy that Helmers launched in
2017.InApril 2017,when it invested
approx. €0.6 mill. in asheet metal
processing centre consisting of a
laser, asheet bending machine
and agrinding and deburring machine,
the company broadened its
independence from the procurement
market while simultaneously
increasing the short-term availability
of lasered sheet metal
parts. Small lot sizes with varying
parts can be manufactured easily,
quicklyand with significantly
reduced set-up times. Thanks to
minimal gas consumption and low
power consumption, production is
particularlyresource-saving, a
criterion that is important to the
company.The consumption of
internal and external energy from
renewable sources means that a
large part of the energy consumed
remains CO2-neutral.
This feature also played an
important role in the expansion of
production and office capacities at
the turn of the year 2017/2018 at
the Osnabrück site. The around
650 m 2 office building is designed
according to KfW Standard 55 –
and hence particularlyenergyefficient.
The electricity required to
run the around 1,500 m 2 assembly
hall and the office building is
generated by aphotovoltaic system
installed on the roof. With this
step, the company is delivering on
another item of the strategy
adopted in 2017 and constantly
investing in its own machinery and
equipment park. The investment in
the amount of €2 mill., which is
expected to be completed in May
2018,isalso asign of the firm’s
commitment to Germany as a
production location. While the
company could certainlyproduce
less expensivelyabroad, it continues
to relyonproducts that are
100% ‘made in Germany’.
The decision to expand existing
manufacturing capacity at the
current site goes hand in hand
with another building block of the
in-house strategy: to give more
space to research and development.
The capacity to erect test
set-ups at the site has been limited
to date, but that is set to
change. The expansion comes at
just the right time: The company is
currentlydeveloping asystem for a
customer that will be fed by means
of AGVs(automated guided vehicles).
These floor conveyors are
equipped with their own drive,
feature contact-free operation and
automaticallycontrols. The energy
supplyisthe elementary component
of this technology.The type
Evopro18 has aload capacity of up
to 1,600 kg.
//www.maschinenbau­helmers.de

Fleischwirtschaft international 2_2018
25
Anuga FoodTec
Detailed solutions for the
food industry
Whether seafood or meat, baby
food, sweets or pet food: The
solutions from K+G Wetter GmbH
headquatered at Biedenkopf-
Breidenstein, Germany, are successfullyused
in the most diverse
variety of food processing applications.
With new ideas and clever
machine refinements, the solutions
designed by this company continue
to ensure greater efficiency in the
food industry.This is also the case
with the new generation of touch
panels, which combine modern
touchscreen operation with pushbutton
technology and are now
fitted as standard in the trade bowl
cutters. For even easier operation,
the company has redesigned the
touch panel's surface. In addition
to the optimized, self-explanatory
menu navigation, K+G Wetter has
also made program control via the
panel even easier.Frequentlyused
commands, such as opening and
closing the knife cover or adjusting
the speeds, can be triggered
quicklyand easilybymeans of
prominentlyplaced illuminated ring
keys on the control. Alternatively,
individual commands can also be
controlled directlyvia the touch
panel, for example, different knife
speeds, which are clearlyvisible on
the screen and can be selected
directly.
Besides that, K+G Wetter's Cutcontrol
and Cutvision software,
which can be easilycontrolled via
the touch panel, ensure maximum
quality and safety in production.
Cutcontrol is an automatic recipe
control system that guides users
step by step through the production
process for the recipe in question.
Once set up and saved, the
recipe can be retrieved again and
again in the same composition and
quality.The ease of use also ensures
very short training times for
the operators on the machine,
which saves time and money.For
its part, software reliablyrecords
all production steps. All measurable
variables, such as time or
temperature curves, for example,
can be read at any time, whether
during production or months later.
This creates the certainty of having
all of the essentials reliably, fully
automated and digitallyinview.
As regards grinders too, the
company is constantlyworking on
solutions that make meat processing
more efficient in trade and
industry.The MW U200 mixer
grinder impresses, for example,
with aspecial design principle: The
mixer part and the grinder part are
completelyseparated from each
other.Thus, the entire mix is first
mixed with uniform quality in one
single process. Onlythen does it
pass through two large-sized
openings into the grinder part of
the machine. The mixing hopper is
emptied quicklyand does not leave
any residue in the mixer, so that
absolutelyall of the material can
be processed.
//www.kgwetter.de
The next
will be held from
23 –26March 2021
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26
Fleischwirtschaft international 2_2018
Efficiency
Fig. 1: Automatic food
processing lines can
help to improve
sustainability.
Technology is crucial
Automating food processing lines with the right technology can improve sustainability in many ways
With arapidly expanding global
population and limited food supply,
it’s vital for food businesses to work
more sustainable and stay profitable.
The industry must be more
effective with resources to provide
food for everyone, so every crop
matters and, in the bigger picture,
every piece of produce counts.
By BjornThumas
Until now,inefficient processes
happened throughout the
whole food supply chain at farms,
factories, processing plants and
stores across the world, with produce
being lost and wasted unnecessarily.While
people may think
they know what the word ‘sustainability’means
for their business, in
reality it isn’t just about introducing
environmental initiatives nor is
it about standalone Corporate
Social Responsibility (CSR) programs.
So,what is sustainability? In
short, sustainability is the efficient
use of resources, which is vital for
ensuring food supply for future
generations. And technology is the
answer to making the food sector
more sustainable, efficient and
profitable.
The sustainability challenge
The global economy is facing huge
resource challenges in the next
40 years. The global population is
expected to grow 30% by 2050 and
the majority of these people will
live in cities. In fact, urbanisation
is increasing at such arate that by
2050 around 70% of the population
will live in cities: in 1960, it was the
opposite way around. At thesame
time, the land available for us to
grow food is very limited and only
20% more land can be brought into
productive use, according to the
UN Food and Agriculture Organisation.
When one considers that
resource productivity in the 27 EU
countries has only increased by
one percent per year for the past
seven years, it is possible to see
how big the challenge is. The
impact of this in the long term
comes back to the old economic
rule that the cost of ingredients
will increase due to scarcity,
putting economic pressure onto
the food and drink markets.
Food waste from farm to fork
Food waste happens throughout
the supply chain. Food crops can be
spoilt before harvest, such as in
April 2017 where at least 80% of
central European fruit crops were
lost due to late frost. Then good
produce is sometimes rejected
during processing due to inefficient
sorting. Finally,supermarkets
and stores often throw out food that
is beyond its best, while consumers
end up disposing of some food
straight from the fridge. Importantly,food
shortages like the
vegetable shortage in Europe in
early 2017 lead to higher prices for
processors and consumers.
Of course, there is an imbalance
in food efficiency between developed
and developing countries.
The issues mentioned above are
common in developed countries
and, with 70 mill. people entering
the middle class globally every year,
they will only grow.But while
consumer­led waste is not such an
issue in developing countries, they
often have inefficient processes
upstream in the supply chain
which lead to greater waste during
harvesting and processing.
It is up to all of us as businesses
and individuals to use resources
more efficiently and live more
sustainable, and there is increasing
social pressure to do so. From the
‘ugly food’trend that sees stores
and consumers accepting misshapen
but quality produce, to
multinational companies setting
sustainability requirements for
their suppliers and sourcing food
locally,some progress is being
made. Many businesses including
PepsiCo, McCain Foods, Mondelez
and Nestlé are setting ambitious
commitments to send zero food
waste to landfill from their own
direct operations, as part of aUK
Food and Drink Federation (FDF)
campaign. To help tackle the problem,
the company Tomra Sorting
Food also launched its own white
paper on why ‘It’s time to end food
waste’.

...............................................
28
Fleischwirtschaft international 2_2018
Efficiency
Technology is crucial
There is acommon misconception
among businesses that being
sustainable will cost money.Infact,
sustainability and profitability are
linked, as both rely on the most
efficient use of resources, and
taking action to prevent food waste
could save businesses €341mill. a
year,according to the Waste and
Resources Action Programme
(WRAP). These businesses may
face some upfront costs when
evolving to become more sustainable,
but even small changes can
have alarge impact. Most companies
that have transformed their
business say that they had to make
an initial investment and now are
seeing long­term financial benefits.
So,what can food processors do
to work more sustainable and
increase their profitability at the
same time? Many are looking to the
latest in advanced sensor­based
sorting solutions for the answer.
Using technology to increase
resource efficiency
Automating food processing lines
with the right technology (Fig. 1) can
improve sustainability in many ways,
according to the European Parliament’s
report ‘Technology options
for feeding 10 billion people’, such as
“optimizing product quality,reducing
quality losses and defects, and
decreasing energy and water consumption.”
It is worth looking at
each of these benefits in more detail.
In­line sensor­based sorting machines
are very effective at optimizing
product yield, ensuring quality
and maximizing profits (Fig. 2).
Tomra
Tomra Sorting Food from Leuven,
Belgium, designs and manufactures
sensor­based sorting machines
for the food industry.Over
6,250 systems are installed at
food growers, packers and
processers worldwide. The
company provides high­performance
optical sorters, graders,
peeling and process analytics
systems for nuts, grains and
seeds, dried fruit, potato products,
fruits, vegetables, tobacco,
meat and seafood. The
systems ensure an optimal quality
and yield, resulting in increased
productivity, throughput and an
effective use of resources.
Tomra Sorting Food is part of
Fig. 2: In­line sensor­based sorting machines are very effective at ensuring a
defined quality.
Previously,when bad weather
conditions damaged acrop, it
would go to waste. Forexample,
following apotato blight or hail
damage to blueberries, the food
Tomra Sorting Solutions which
also develops sensor­based
systems for the recycling, mining
and other industries. This
powerful combination of technologies
makes the group one of
the most advanced providers of
sensor­based sorting solutions in
the world, with over 11,300 of its
systems installed globally.
Tomra Sorting is owned by Norwegian
company Tomra Systems ASA,
which is listed on the Oslo Stock
Exchange. Founded in 1972, the
company has aturnover around
€710 mill. (2016)and employs over
2,800 people.
//www.tomra.com/food
producers would decide not to
recover any of the crop at all. Now,
food producers who partner with a
sorting specialist can recover a
small percentage of the crop
through ‘reverse sorting’, removing
the majority of bad input and recovering
the one or two percent of
good product available. In the past,
this would have all gone to waste.
These technologies and platforms
are inspiring companies to
think outside of the box. Whereas
in the past waste was waste, now
processors have multiple waste
streams depending on the quality
of product: amisshapen carrot can
be diced or juiced, alower­grade
one will be used for cattle feed, and
only truly defective ones will be
rejected. Some machines such as
peelers can reduce energy use
through recycling and reusing. For
example, Tomra’s Eco steam peeler
uses 28% less steam than similar
machines, making it the most
efficient steam peeler in the industry,simply
by reusing hot air.This
reduces emissions, increases
efficiency and brings down energy
bills for the business.
Similarly,while it was common for
companies to freeze fruit and vegetables
before sorting, new technology
means they can reject defective
product before freezing –optimizing
the yield and cutting energy costs.
Some technology solutions improve
the efficiency of the whole processing
line. Just as in the examples above,
machines can now remove defects
from salads and lettuce before washing
them. This not only means that
washing is more efficient, but also
that water stays cleaner longer and
needs replacing less frequently.As
such, water consumption and waste
water treatment is reduced significantly.
Leading the resource revolution
by process optimizing
Tomra Sorting Food is committed
to leading the resource revolution.
The company’s mission is to ensure
that food supply is optimized
for current and future generations
and to help processing companies
work profitably.Tomra doesn’t just
sell equipment to food companies;
the company’s specialists work in
partnership with them and are
trusted consultants who are vital to
their business. It’s the passionate
commitment to innovation and
responsibility that has led the
company’s specialists to work with
the world’s most influential food
companies. The sorting specialist
believes that technology is crucial
to enhanced sustainability,helping
use resources more effectively and
keep businesses profitable.
Bjorn Thumas
is holding aMaster of
Commercial Engineering
from KU Leuven Campus
Brussels. He started his
career at Best in 2001asaSales Engineer.
Working his way up through the company as
Areas Sales Manager and then Sales Manager
for North America, he became Market Unit
Manager for Tomra Sorting when Best merged
with Tomra in May 2012.Currentlythe
Director of Business Development Food at
Tomra Sorting, he is responsible for strategic
marketing and business development in the
different Market/Business Units.
Author’s address
Bjorn Thumas, Tomra Sorting NV, Research
Park Haasrode 1622, Romeinse straat 20,
3001Leuven, Belgium.

Fleischwirtschaft international 2_2018
29
Business News
Eagle
Compliance checklist for X­ray inspection in the food industry
Whether for aregular audit, dropin
inspection, mock recall or review
of existing HACCP compliance
plans, food safety is never far from
the minds of meat and poultry
processors. Food safety checklists
are often within reach to prevent or
respond to potential issues.
As processors work with compliance
checklists to make sure their
operation is in line with local, state
and federal regulations like the
Food Safety Modernization Act
(FSMA), along with international
food laws and regulations, they
respond to vulnerabilities with
technologies tailored to their
products and plants. X-ray food
inspection is one tool in the multihurdle
approach to food safety
that is put in place at critical control
points for continual protection
against foreign materials.
When processors install food
x-ray inspection machines at
critical control points to detect
contaminants such as calcified
bone, metal fragments, glass
shards, some plastic and rubber
compounds and other foreign
bodies, they also are able to monitor
that measures were taken at
those points in the process.
Advanced food x-ray inspection
systems designed by Eagle from
Tampa, FL, USA ,powered by proprietary
SimulTask Pro software, are
designed for use in harsh environments
like meat and poultry facilities,
and allow for superior scanning,
enhanced visibility for users,
and easy-to-retrieve product information
and images for validation
and verification purposes and
procedures, including HACCP compliance.
Advanced x-ray technologies
can be used to scan for foreign
object detection in raw product, as
well as product that is pumped,
further processed and packaged.
For example, with arobust,
hygienic construction, the RMI3
series for red meat and poultry is
designed for use in wash-down
environments to inspect unpackaged
bulk, open crate and closed
carton applications. The RMI 400
for poultry, recentlyintroduced, is
designed for advanced detection
in poultry products, which pose
their own challenges with very
small bones at slaughter.Inaddition,
the RMI 400 features abeneficial
design without radiation
shielding curtains, therefore preventing
damage to the product.
To help with validation and
verification procedures needed in
HACCP plans and to stay compliant
with FSMA and with requirements
from the Global Food Safety Initiative
(GFSI), Eagle offers optional
TraceServer software that manages
critical inspection data remotelyonaPCornetwork
database.
The company also offers a
user interface called the Eagle
Repository that enables aquick
review of production statistics and
manually-saved images, which can
be transferred from aUSB memory
stick to anetwork or PC.
//www.eaglepi.com
Advertisement

30
Fleischwirtschaft international 2_2018
Product Development
Reducing fat for improving health
The production of low-fat meat products requires adequate processing –Part 1
Consumption of meat and meat products remains
avery important source of fat intake and
ranked third after fat/oils and milk and milk
products. Fataffects physico­chemical, functional
and sensory attributes of meat and meat
products. The production of low­fat meat products
with ahealthier lipid profile without compromising
nutritional and organoleptic properties
will open ample opportunities for meat
industry in near future.
By Akhilesh K. Verma,
Pavan Kumar,DevendraKumar
and RajeevRanjan
Fat has been an integral part of our diet
since immemorial time. Besides providing
energy and essential fatty acids, it acts as
acarrier for fat soluble vitamins (A, D, Eand
K), precursor of prostaglandins as well as of
the synthesis of bio­molecules. It has major
effects on the organoleptic and physicochemical
properties of food products. Fat
significantly improves the overall acceptability
of food products by contributing in the
development of flavor,juiciness, taste,
mouthfeel and textural properties such as
creaminess, palatability,smoothness, richness
and it is removing dryness of foods
including meat and meat products. Fatisan
important source of energy:1gfat providing
9kcal as compared to 4kcal for proteins and
most carbohydrates. Flavor improvement of
meat products is attributed to the presence of
lipophilic flavor compounds in fat or the
production of flavor compounds during the
processing of fat such as frying or lipolysis
and stabilizing the flavor.Due to their high
energy value and slow digestion, lipids causes
satiety feeling and delays the perception of
eating more by the consumers (JIMENEZ
COLMENERO,2000).
With the increasing awareness and health
consciousness among consumers, accompanied
with the availability of low fat or reduced
fat meat and meat products, there is adecreasing
consumption of fat by consumers, but still
the total intake is far greater than the recommended
level. This leads to occurrence of
obesity to alarming levels and making the
population more prone for cardiovascular
diseases and diabetes throughout the world.
There is an increasingly growing interest in
the consumption of low­fat food products due
to the rising awareness about the increased
morbidity and mortality associated with high
dietary fat intake. In America, about 75–80%
of consumers have been found to consume
low­fat or fat­free products on aregular basis
(COOPER and MICHAELIDES,2004).
Fat is an important carrier of aromatic substances.
Higher fat intake especially saturated fat is
associated with the pathogenesis of high blood
cholesterol levels, coronary vascular diseases,
some cancers and obesity (AHA, 1996). It is
recommend to restrict the total fat intake to no
more than 30% of daily energy intake, with
saturated fats no more than 10%and monounsaturated
and polyunsaturated fats accounting
for at least two­thirds of the daily energy intake.
The daily cholesterol intake should be
below 300 mg/day (USDA, 1995). However,the
total energy intake from fat accounts 40–50%
out of which the consumption of meat and
meat products accounts nearly for the half
energy values (BYERS et al., 1993). However,in
very low fat meat products (94% fat free), fat
accounts for over 50% of the total calorie content.
Thus to restrict the 30% calorie guidelines,
meat products should be either made
from extra lean meat (98% fat free) or calories
from energy rich fat should be reduced by
diluting with carbohydrates and protein for
getting abalanced protein­fat­carbohydrate
profile (SHAND et al., 1990). USDA has recommended
the reduction of fat in diet for controlling
obesity and other cardiovascular diseases
and the inclusion of low­fat foods for the National
School Lunch Programme in the USA
(BREWER,2012). The low­fat meat product
should have less than 10%fat, whereas ultralow­fat
products should have

Fleischwirtschaft international 2_2018
31
Product Development
image of these products among consumers
due to aclose association of these components
with cardiovascular diseases, hypertension,
diabetes and obesity.The intake of lipids by
consuming meat products has been reported
to be closely associated with obesity and cancers
(especially colon, prostate and breast) in
developing countries (SLATTERY et al., 1999).
This adverse publicity has cost alot to the meat
industry.Itcan be overcome by the development
of new meat products by using various
strategies for developing low­fat or ultra lowfat
meat products by introducing qualitative or
quantitative modifications to achieve amore
functional product. In general, this approach
is focusing on controlling the amount of such
components which adversely affect the physiological
system and on enhancing the concentration
of those compounds which are more
beneficial.
The choice of meat depends upon effects on
health, changing demographics, convenience
and food consumption away home, distribution
patterns and costs of these products
(USDA/ERS, 2002; RESSURRECCION,2003).
Due to various selection procedures, the fat
content in meat has been reduced to less than
5% and thus it is no longer considered as
energy dense food (CHIZZOLINI et al., 1999).
BREWER (2012)stated that over the last
20 years, the fat content in beef and pork has
been reduced significantly,still some traditional
meat products as sausages, frankfurter
etc. may have ahigh fat content depending on
the national food regulations. In these processed
meat products, the fat content has been
recorded as high as 50%. In Korean sausages,
ahigh fat content as up to 35% has been reported
in the Korean Food Code (1997). Fresh
pork sausages and patties may contain up to
50% fat.
Due to the structural disintegration and
formation of the meat emulsion or batter,itis
very difficult to separate fat from such products
at consumers end. Along with the total lipids in
meat, the fatty acid profile of lipids also has a
major impact on consumer’s health by altering
the lipid profile of blood plasma. Meat lipids
contain less than 50% saturated fatty acids and
up to 70% unsaturated fatty acids ranging
50­52% in beef and lamb, 55­57% in pork, 70%
in chicken and 62% in rabbit (ROMANS et al.,
1994). The presence of high levels of MUFA
(monounsaturated fatty acids) is known to
reduce LDLs and cholesterol whereas PUFA
(polyunsaturated fatty acids) reduces both
LDLs and HDLs. The cholesterol content in
meat is generally less than 75 mg/100gand
based on data, meat consumption fulfills about
one third of its recommended dietary requirement
(CHIZZOLINI et al., 1999).
Concerns
The development of low­fat meat products
without compromising appearance, flavor and
texture remains achallenge for product developers.
The meat industry has been focusing to
introduce various alterations in formulation
and processing to counter the detrimental
effects of reduced fat levels. An increased total
meat content in formulations to reduce the fat
percentage leads to an increased redness value
and firmness and to reduced juiciness and
flavor.The reduction of fat in meat products
leads to achange in the organoleptic properties
and physico­chemical, instrumental textural
and color attributes. EGBERT et al. (1991)
documented adirect correlation between
flavor intensity,juiciness and tenderness with
the fat content in ground beef and reported a
decreased overall acceptability upon reducing
the fat levels.
Flavor and aroma largely determine the
acceptability of meat and meat products. Fat
plays an important role in the development of
characteristic odors of specific meat by producing
various volatile compounds upon oxidation
Advertisement

........................................................
32
Fleischwirtschaft international 2_2018
Product Development
Reducing fat for improving health
Source: VERMA et al. FLEISCHWIRTSCHAFT international 2_2018
Overview of the development of low­fat meat products
of unsaturated fatty compounds following
heating. Fatimparts the meat fl
avor either
directly from lipids or due to generation of
several important compounds having low
threshold such as ketones, aldehydes, free fatty
acids, alcohols etc. (ROWE,2002).
Marbling is the major source of volatile
compounds eg. 12­methyltridecanal, Bis(2­
methyl­3­furyl) disulfi
de, 2­Hexanone and
methionin beef (GUTH and GROSCH ,1995;
MACLEOD,1998). Reducing fat levels below
10%inground beef resulted in abland fl
avor
and adry,hard and rubbery texture (YOUSSEF
and BARBUT,2011).While preparing low­fat
meat products, the processing parameters
should be standardized in such away to retain
the characteristic nutritional and organoleptic
properties.
With decreasing fat levels, low­fat patties
were reported to be fi
rmer,more crumbly,less
juicy,showing decreased fl
avor and less mouth
coating than traditional patties (CENGIZ and
GOKOGLU,2007; TROUTT et al.,1992) and these
difference were more pronounced with cooking
at different temperatures (KEETON,1994).
In addition to the compromising sensory
attributes, these products are lower in their
nutritive value due to alower content in fat
soluble vitamins and essential fatty acids.
These products are also more sensitive than
traditional meat products in the production
process. In many cases, they have alower
mechanical stability and must therefore be
produced with particular care. This means that
the mixing and comminution technology used
is particularly challenging. They also need
extended cooking due to alower heat transfer
and different legal, labeling and cost issues in
comparison to traditional products.
Approaches for the development
During the development of low­fat meat products,
the quality parameters must be considered.
The new products should have its basic
organoleptic, safety,convenient and nutritional
attributes –otherwise the success and
marketability would be hampered. To compensate
the effects on quality attributes at the
same time by reducing fat is of prime importance.
The ideal meat additive should have
low­cost and should be asource of the nutrients,
which are defi
cient in meat. Various
approaches for the development of low fat
meat products can be grouped as follows:
r Selection of lean carcasses
r Trimming of excess fat from carcasses and
cuts
r Selection of raw ingredients
r Use of fat mimics or fat substitutes or fat
replacers.
Out of all these approaches, the use of fat
replacer is most preferred solution by the meat
industry.
Selection of lean carcasses
The selection of lean carcasses is the fi
rst step
in controlling the fat levels in meat products.
The amount of fat in final products can be
assured by the selection of leaner meat. The fat
content in meat depends upon various factors
such as type and feeding of animal, degree of
separation of the fat in the various handling
steps such as trimming of fat, carcass cuts,
carcass fabrication, cooking methods, removal
of fat from meat by consumers by soaking etc.
In the US, ground beef remains the most
commonly purchased commodity.Ithas a
higher fat percentage than beef sirloin, poultry
and fi
sh (BREWER and HATCH,2010). During
cooking of meat, nearly 25% of the total fat is
released and if proper removal of skin with
subcutaneous fat is done as in case of chicken
and turkey,the fat content in meat can be
signifi
cantly reduced (JIMENEZ­COLMENERO et
al., 2001).
Trimming of fat
Some species of farm animals have ahigher
fatty tissue as compared to other.For example
pigs have ahigher fatty tissue than bovines.
Although pig and chicken carcasses have a
higher fatty tissue, these can be trimmed easily.
The subcutaneous fats from pig viz. jowl fat
and belly can be easily separated from other
tissues and may be used as separate ingredients.
Seam or intermuscular fat occurring in
between muscles can also be trimmed. Both
are together known as body fat. The majority of
chicken fat accumulates with skin as subcutaneous
fat. Separation of fat before consumption
reduces fat intake by roughly 20–60%
(GERBER,2007).
There have been several technological developments
worldwide to separate fat from both
visible area and less accessible areas of muscle
parts of commercial cuts. Forremoving fat
from carcasses, extensive trimming is done
primarily to remove external and internal fat
from the carcasses followed by further trimming
on primal and retail cuts. However,
trimming is not considered as feasible approach
as it results in lower yield, higher costs,
safety aspects, labor costs etc.
Forreducing the fat content, depending on
the type of meat raw materials and the required
fat content, various physico­chemical
techniques are applied such as reducing the
meat particle size followed by proceeding to
the actual extraction or separation processes
based on cryo­concentration, centrifugation,
decantation, etc. (JIMENEZ­COLMENERO et al.,
2001).Leaner meat with its natural functionality
can be obtained from trimmings by cold
rendering (MANDIGO,1992).
References
Literature references can be requested from the
corresponding author or the editorial office, respectively.
Authors’ addresses
Akhilesh K. Verma(corresponding author: vetpavan@gmail.com),
PhD Scholar, Pavan Kumar, Assistant Meat
Technologist, Devendra Kumar, PhD Scholar and Rajeev Ranjan,
Assistant Professor, Department of VPT,College of Veterinary
Science, Rewa, MP, India­486001.

34
Fleischwirtschaft international 2_2018
Hygiene
Detection assures food safety
New methods for the identification of meat-borne pathogens support public health –Part 1
Meat and meat products­borne
diseases are mainly caused by
pathogenic bacteria which are
either transmitted to humans from
the animal reservoir or which
contaminate the meat and meat
products process line. Consumption
of minimally processed ready
to eat meat increased the risk of
human illness cases since these
products generally do not receive
any further treatment before consumption
(BHUNIA,2008). All raw
meat can have some level of microbial
contamination present.
By Akhilesh K. Verma,
A. Prajapati and
Pramila Umaraw
Fig. 1: Microbiological analysis is essential to measure microbial loads.
Foods of animals and poultry
origin are the most important
reservoirs for many of the food
borne pathogen. Presence of
pathogens and their particular
species such as Salmonella spp.,
Listeria monocytogenes,and E. coli
0157:H7 can grow and cause illness
by the ingestion of the bacteria or
from toxins that they produce.
Seafood are another potential
source of pathogen such as Vibrio,
Listeria, Yersenia, Salmonella,
Shigella, Clostridium and Campylobacter
(CARTER 2005). Excessive
growth of microorganisms like
Brochothrix thermosphacta, Pseudomonas
spp. and lactic acid bacteria
spoil meat which makes it unfit
for consumption.
Meat and meat products are
highly perishable food items and
spoil quickly.They become hazardous
due to microbial growth
unless correctly stored, processed,
packaged and distributed to end
user.The presence of pathogens in
food supply in low numbers is
undesirable and is considered a
major cause of gastrointestinal
disease world­wide. The detection
and enumeration of pathogens in
meat and meat products and on
surfaces that come into contact with
meats are an important component
to ensure the safety of foods
throughout the food supply chain.
Microbiological analysis (Fig. 1) is
an essential tool for carrying out
tests in accordance with the microbiological
criteria established for each
food type, as well as being essential
for evaluating the actions of different
management strategies based on
the Hazard Analysis and Critical
Control Points (HACCP) system
(STANNARD 1997; JASSON et al. 2010).
The implementation of preventive
systems such as the HACCP has
greatly improved food safety,but it
will not be fully effective until better
methods of analysis are developed.
Various microbial detection methods
and technologies are very important
to monitor and improve the
quality (BHUNIA 2008). The analysis
of meat and meat products for the
presence of both pathogenic and
spoilage bacteria and fungi is standard
practice for ensuring food
safety and quality (DOYLE,2001).
These technologies are based on the
microbiological, chemical, biochemical,
biophysical, molecular,immunologicaland
serological characterization
of pathogens (BOENING
and TARR,1995., SHAH et al ., 2003;
NARAVANENI and JAMIL,2005).
Advents of biotechnology and new
tools have greatly altered the meat
and meat products testing methods
and most of them are specific, faster
and often more sensitive than conventional
methods (DE BOER and
BEUMER,1999).
Conventional or
traditional methods
Conventional methods for detecting
microorganisms in meats are based
on the incorporation of samples into
anutrient medium in which microorganisms
can multiply,thus providing
visual confirmation of their
growth. These conventional test
methods are simple, easily adaptable,
very practical, and generally
inexpensive. It includes culturing
and subsequent detection of microorganism
by morphology culture
characteristic and biochemical test.
Products that are minimally processed
have an inherently short
shelf life, which prevents the use of
many of these conventional methods.
Therefore, extensive research
has been carried out over the years
to reduce assay time through the use
of alternative methods for detecting
meats borne microorganisms and
reduce the amount of manual labor
by automating methods whenever
possible (JANTZEN et al. 2006; FENG
2007; BETTS and BLACKBURN 2009).
Qualitative culture methods
Qualitative procedures are used
when it is not necessary to know the
amount of aspecific microorganism
present in asample but only its
presence or absence. The typical
colonies of the target microorganism
on aselective or differential
solid medium plate are often called
presumptive. To confirm the identity
of the desired microorganism,
various biochemical and/or serological
tests need to be carried out with
pure cultures obtained from these
presumptive colonies (BETTS and
BLACKBURN,2009). Culture based
methods are still the most widely
used detection techniques and
remain the gold standard for the
detection of many organism in food
due to their selectivity and sensitivity.The
FSSAI (Food Safety and
Standards Authority of India) requires
isolated organism from food
to prove it contaminant. Time requires
for the interpretation of
results depends upon the type of
bacteria, type of culturing media and
any supplement which has been
added to enhance or enriche the
particular bacteria. Generally the
presence of E. coli in meats can be
detected within 3–4 hwhile Salmonella
take 5–7 dfor confirmation
through culturing. Ecoli in meat and
meat products easily grows in nutrient
media and can easily be detect by
growing on aselective media like
Eosin­Methylene Blue (EMB) by
seeing its metallic shine. Culturing
and isolating Salmonella from meat

.................................................
36
Fleischwirtschaft international 2_2018
Hygiene
Detection assures food safety
Source: DUNCAN (2011) FLEISCHWIRTSCHAFT international 2_2018
Fig. 2: (a) Antibodies for specific bacteria (E. coli)are bound to the surfaces of magnetic nanoparticles (Fe2O3). Onlythe
selected organisms will bind to magnetic nanoparticles. (b) Acomplex matrix (food) contains the target analyte as well as
numerous potential interferences, such as other bacterial species, viruses, proteins, food or blood particles, etc.
samples is more difficult and it
requires the enrichment of aportion
of the sample before culturing
in a non­selective pre­enrichment
media, such as Buffered Peptone
Water (BPW) (SANDEL et al. 2003;
GRACIAS and MCKILLIP,2004). After
that primary enrichment cultures
are typically inoculated into secondary
selective enrichment broths,
such as Selenite Cystine broth (SC),
Rappaport Vasiliadis Soybroth
(RVS), Tetrathionate Broth (TT), or
Muller­Kauffmann Tetrathionate
Novobiocin broth (MKTTn) and
incubated at elevated temperatures
(37 °C or 42 °C for 18–24 h) before
being struck onto selective agars
such as Xylose Lysine Deoxycholate
agar (XLD agar), Bismuth Sulphite
agar (BIS), Brilliant Green agar
(BG) with or without the addition of
sulfadiazine or sulfapyridine (BGS),
modified semisolid Rappaport
Vasiliadis (MSRV), Salmonella
Shigella Agar,orHektoen Enteric
agar.The presence of fungi is a
common contaminant in meats.
They can be detect by using fugal
media like Sabouraud Dextrose
Agar (SDA) and incubating the
plate at 25–27 °C. The presence of
fungi can be easily detected by their
cottony growth and followed by
microscopic examination after
staining with Lactophenol Cotton
Blue Stain (LCB). There are several
protocols and methods available
that applicable to products intended
for human consumption and the
feeding of animals. Of these standardized
methods (e.g. ISO methods)
are usually considered the
reference analytical methods for
official controls.
Various bio­chemical tests for the
characterization of pathogen isolates
are fermentation of glucose,
indole, Voges­Proskauer Broth
(VP), citrate utilization, urease
production, lysine decarboxylase
and H2Sproduction. Serological
confirmation tests typically utilize
polyvalent antisera for flagellar (H)
and somatic (O) antigens and are
being utilized for the identification
of Salmonella spp. Some reference
laboratories are also using phage
typing (ANDERSON and WILLIAMS,
1956; CALLOW,1959), antibiotic
susceptibility (BAUER et al., 1966) or
pulsed­field gel electrophoresis
(PFGE) techniques for the characterization
of isolates.
Although standard culture methods
are excessively time­consuming,
there is potential for further improvements
thus many attempts
have been made to maximize their
efficiency by introducing new technologies,
making reliability of detection
more convenient and user
friendly,aswell as by reducing the
costs of materials and labor (DE BOER
and BEUMER,1999; WEENK,1992).
Forexample commercial identification
kits for bacteria such as the API
20E (BioMérieux) or other commercially
kits are available which can
easily replace bacterial bio­chemical
confirmatory tests. The addition of
different antibiotics and chemicals
like novabiocin and cyloheximide to
check the growth of fungi, addition
of acocktail of bacteriophages to
check the contaminanat, addition of
dye chromogenic media to identify
the growth of bacteria are some
novel approaches to increase the
efficiency of conventional techniques
(JASSON et al., 2010).
Quantitative culture methods
The enumeration of the microorganisms
present in asample is
normally performed by the plate
count method or the most probable
number (MPN) method. The plate
count method is based on culturing
dilutions of sample suspensions in
the interior or on the surface of an
agar layer in apetri dish. Individual
microorganisms or small groups of
microorganisms will grow to form
individual colonies that can be
counted visually.The MPN method
calculates the number of viable
microorganisms in asample by
preparing decimal dilutions of the
sample, and transferring subsamples
of 3serial dilutions to 9or15
tubes containing aliquid culture
medium, to carry out the method
on 3or5tubes, respectively.The
tubes are incubated, and those that
show growth (turbidity) are
counted. Taking into account the
dilution factor,the final result is
compared to astandard MPN table,
which will indicate the MPN of
bacteria in the product (BLODGETT,
2010). This method is more labor
intensive and expensive than plate
counting. The confidence limits are
also quite large, even when studying
many replica samples of each
dilution level. The method is therefore
usually less accurate than plate
count methods but has the advantage
of being more sensitive. Thus,
it is widely used for estimations of
levels of bacteria below ten per
gram of food (STANNARD,1997;
BETTS and BLACKBURN,2009).
Rapid and automated
methods
Automation may be very useful in
reducing the time required to
prepare culture media, perform
serial dilutions, count colonies, etc.
(FUNG et al., 1988; JASSON et al.,
2010). There are awide variety of
rapid culture methods that have
been designed to replace the standard
agar plate, reducing the workload,
facilitate rapid implementation,
simplify handling, and/or
reduce the need for acomplete
laboratory infrastructure, which do
not necessarily shorten assay times.
Some of these modified culture
methods are based on the colony
counting method, using, for instance,
disposable cardboards
containing dehydrated media
(CHAIN and FUNG,1991).Inrecent
years astaggering number of chromogenic
and fluorogenic culture
media have been developed for the
detection and enumeration of
specific bacteria. The addition of
these media to culturing protocols
facilitates the rapid identification of
presumptive colonies of the target
microorganism (MANAFI,2000).
ATPbioluminescence
This technique measures the emission
of light produced by an enzymatic
reaction between luciferin
and luciferase that requires the
presence of ATP(bioluminescence):
Luciferin+luciferase+ATP+ O2 –
Mg­oxy­luciferine+luciferase
+AMP+light;
1AMP =1light photon

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Fleischwirtschaft international 2_2018
39
Detection assures food safety
Hygiene
The amount of light produced
(measured by means of aluminometer)
is proportional to the
concentration of ATP, and therefore
the number of microorganisms in
the original sample. Bioluminescence
produced by ATPmay be
used to enumerate the total microorganisms
in asample but is only
applicable if the number of bacteria
present is high (more than
10 4 CFU/g) (SAMKUTTY et al., 2001;
JASSON et al., 2010). The technique
is widely used to measure the
cleanliness of surfaces that come
into contact with meats, including
the presence of organic residues
and microbial contaminants. It
provides results in less than 5min
(CUNNINGHAM et al., 2011). This is a
rapid method for assessing the
biomass in activated sludge and the
estimation of microorganisms in
foods. However,the system lacks
specificity.The major problem that
has to be overcome for meats is the
removal of non­microbial ATPand
other problems like one yeast strain
was found to contain 300 times
more ATPthan the average for
bacterial cells.
Immuno­magnetic separation
Immuno­magnetic separation
(IMS) is most successful approache
for the separation and
concentration of target organisms
from samples (Fig. 2). It is arapid,
technically simple, and specific
method for the isolation of the
target organisms (SHAW et al.,
1998). It improves the sensitivity of
detection and reduces the total
analysis time. It utilizes specific
antibodies coated with paramagnetic
particles. When it added to a
culture broth of food samples, the
complex bind to the target organism.
The whole complex is then
removed from the system by the
application of amagnetic field.
Target organisms are thus removed
from meat debris and
competing microorganisms. The
isolated complex is then re­suspended
in an enrichment broth so
that cell numbers can rapidly
increase to improve the sensitivity
of the detection assays. LYNCH et al.
(2004) reported that IMS is more
sensitive than conventional culture
methods and it is able to reduce
the total culture analysis time by
one to two days. Among the problems
associated with IMS is adherence
of non­target organism to
glass test tubes (MEADOWS,1971)
and the inability to process large
samples and alow efficiency in
high fatty samples.
Direct Epi­Fluorescent Filter
Technique
The direct epi­fluorescent filter
technique (DEFT) is amicroscopic
method for the enumeration of
viable cells in asample based on the
binding properties of fluorochrome
acridine orange. Once
treated with detergents and proteolytic
enzymes, the samples are
filtered through apolycarbonate
membrane. The cells are stained on
this same filter and examined
under an epi­fluorescent microscope
(PETTIPHER et al., 1992), a
process that can be carried out
semi­automatically by connecting
the microscope to an image analysis
system (HERMIDA et al., 2000).
Acridine orange binds to various
target cell/DNA/RNA produces
showing different colors as following:
r RNA –fluorescent orange
r DNA –fluorescent green
r Viable cell fluorescent orange –
RNA>DNA –orange
r Non­viable cell –DNA>RNA –
green
The number of viable cells can be
obtained in 10 min.However,
DEFT is avery labor­intensive
technique that does not have the
capability of processing alarge
number of samples and it is only
applicable if the number of bacteria
present is high (10 3 –10 4 CFU/g).
Additionally,fluorescent meat
materials can be trapped on the
filter,and the technique can only be
used with raw meat and usually for
enumerating total viable microorganisms.
Nevertheless, DEFT
may be used for the detection and
enumeration of specific bacteria in
meat samples provided they can be
isolated from the unfilterable
matrix. TORTORELLO and STEWART
(1994) artificially inoculated Escherichia
coli O157:H7 into beef and
beef exudate, and directly enumerated
them without enrichment or
selection, by the antibody­direct
epi­fluorescent filter technique
(Ab­DEFT). The total assay time of
the Ab­DEFT was less than 1h.
Vegetative bacterial cells, spores,
fungal hyphae, and yeasts could be
distinguished with the technique.
Forfresh meat and fish, the DEFT
count of prefiltered suspensions
agreed well with the plate count of
unfiltered suspensions over the
range of 10 4 –10 10 /g (PETTIPHER and
RODRIGUES,1982).
Impedance
There are four commercial instruments
that use principles of impedance
or conductivity measurement
to detect bacteria (Fig. 3).
The relationship between capacitance
at the electrode surface and
conductance from ionic changes in
the media from by­products produced
during bacterial growth
allows the calculation of impedance.
Increases in capacitance and
conductance result in adecreased
impedance as an indicative of
bacterial growth. Each instrument
type uses variable design principles
that measure conductance
based upon frequency and electrode
quantity and type. Impedance
is widely used to enumerate
bacteria in foods (BROOKS,1986),
especially in identification and
counting of indicator microorganisms
and in the estimation of
antimicrobial activity (FONTANA et
al., 2002; GEROLIMATOU et al.,
2004; BATRINOU et al., 2005). Monitoring
the total microbial loading
of awide range of foods has been
evaluated and shown to be successful
for fish (OGDEN,1986) and meat
products (SILLEY et al., 1996).
Advantages of the impedance
system include the use of abroth
medium which will revive stressed
bacteria, the ability to enumerate
cells in clumps, the ease to automate
the analysis of samples, and
rapid results.
Headspace pressure
Headspace pressure platforms
detect growth as aresult of consumption
or production of gases in
the headspace of sealed media
bottles causing conformational
changes in the geometry of the
septum. High resolution laser
scanning is the detection platform
that can detect these changes.
When corrected for barometric
pressure, an algorithm analyzes the
rate of change in pressure to indicate
the presence of apositive
culture. Developers claim that this
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.....................................................
40
Fleischwirtschaft international 2_2018
Hygiene
Detection assures food safety
technology does not rely solely on
production of CO2,but will respond
to any gas produced or consumed
by microorganisms (CO2,H2,N2,or
O2). This methodology has been
particularly successful in the detection
of fastidious organisms such as
Neisseria.This method is based
upon the incorporation of a 14 C­
labeled metabolite in agrowth
medium ( 14 Cformate, 14 Cglucose,
14
Cglutamate) so that when the
organisms utilize this metabolite,
14
CO2 is released and measured by
use of aradioactivity counter.In
this method, 10 ml of the medium
containing labeled metabolites in a
serum vial is inoculated with the
suspected sample. Following incubation,
the headspace is tested
periodically for the presence of
14
CO2.The time required to detect
the labeled CO2 is inversely related
to the number of organisms in a
product.
This method can be used for the
detection of coliforms in water and
sewage, for the detection of S.
aureus, S. Typhimurium, and spores
of Clostridium botulinum in beef and
for the detection of organisms in
frozen orange juice concentrate.
Source: WANG et al. (2008) FLEISCHWIRTSCHAFT international 2_2018
Fig. 3: (a) Gold electrodes protected with n­butylthiol ligands are connected with aconductive TiO2 nanowire bundle. Antibodies
selective to the target bacterium are then bound to the nanowire bundle. (b) and (c) sample data set illustrating the detection
of Listeria monocytogenes at aconcentration of 4.65x10 3 CFU/ml. (b) causes no changes to the impedance across the bundle,
but that exposure to the bacteria (c) results in easilyobservable impedance changes due to immunoselective binding events.
Flow cytometry
Flow cytometry quantitatively measures
optical characteristics of cells
when they are forced to pass individually
through abeam of light. Fluorescent
dyes can be used to test the
viability and metabolic state of
microorganisms (VEAL et al., 2000).
Samples are injected into a fl
uid
(dye), which passes through asensing
medium in a fl
ow cell. The cells
are carried by the laminar fl
ow of
water through afocus of light, each
cell emits apulse of fl
uorescence,
and the scattered light is collected by
lenses and directed onto selective
detectors (photomultiplier tubes).
This technique is fast, automatic,
and potentially very specifi
c, as long
as appropriate dyes are available for
selectively labeling specifi
ctypes of
microorganisms and appropriate
methods for separating cells from
food are utilized so as not to interfere
with detection (SEO et al., 1998).
The method can also be used to
distinguish between living and dead
cells by dual staining, to determine
the ploidy of yeast cells, to differentiate
between spores and vegetative
cells in Bacillus spp. and to separate
pathogenic and non­pathogenic
amoebae. The sensitivity of fl
ow
cytometry,however,islow;the
detection limit with food samples is
around 10 5 –10 7 CFU/g (BETTS and
BLACKBURN,2009). Forthe specifi
c
detection of microorganisms fl
ow
cytometry uses monoclonal or
polyclonal antibodies conjugated to
fl
uorochromes such as fl
uorescein
isothiocyanate (FITC) or phycoerythrin.
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Solid­phase cytometry
Solid­phasecytometry (SPC) is a
technique that combines aspects of
fl
ow cytometry and epi­fl
uorescence
microscopy (D’HAESE and
NELIS,2002). After fi
ltration of the
sample, the retained microorganisms
are fl
uorescently labeled with
argon laser excitable dyes on the
membrane fi
lter and automatically
counted by alaser scanning device.
Each fl
uorescent spot can be visually
inspected with an epi­fl
uorescence
microscope connected to a
scanning device by acomputerdriven
moving stage. Depending on
the fl
uorogenic labels used, information
on the identity and the
physiological status of the microorganisms
can be obtained within a
few hours. SPC, like DEFT,isonly
applicable if the number of bacteria
present is high (10 3 –10 4 CFU/g).
Limulus Amebocyte Lysate
(LAL) assay
Endotoxin is atoxin that is released
from gram­negative organisms; the
tests determines whether these
organisms are present (alive or
dead) through the presence or lack
of those toxins. Automated Limulus
Amebocyte Lysate (LAL)testing can
provide results within minutes
regarding to the presence of bacterial
endotoxin in raw materials,
buffers, or in­process intermediates
right in the warehouse or on the
manufacturing fl
oor.Bacterial
endotoxin is tested by the Chromogenic
LAL Endotoxin Test
Method. The kinetic chromogenic
endotoxin test is based on areaction
between bacterial endotoxin
present in the test material and the
synthetic chromogenic LAL
reagents. The color changes if
endotoxin is present in the test
material. The test sensitivity depends
upon the specifi
clysateused.
The lowest detection limit for the
kinetic chromogenic test is
0.005 EU/ml. An automated system
uses the kinetic chromogenic
method with endotoxin reagents
contained in aplastic cartridge
using aspecialized reader to kinetically
monitor the chromophore
produced during the reaction.
The chromogenic LAL assay was
found to be arapid (within 16 min)
and simple (not requiring specifi
c
instruments) method for monitoring
microbial levels in raw milk.
This method may be successfully
implemented to rapidly determine
highly microbial contaminated
animal products. The LAL test has
been found to be suitable for the
rapid evaluation of the hygienic
quality of animal products relative
to the detection of coliforms before
and after pasteurization. Since both
viable and nonviable gram­negative
bacteria are detected by LAL, simultaneous
plating is necessary
to
determine the numbers of CFUs.
The method has been applied
successfully to detect microbial
spoilage of ground beef and the
microbial quality of raw fish and
cooked turkey rolls.

Fleischwirtschaft international 2_2018
41
Hygiene
Glucuronidase assay for E. coli
The enzyme β­glucuronidase
(GUD) is produced by 97% of E. coli
strains and up to 50% of Salmonellae
and Shigellae.Inthe presence of
4­methylumberlliferone­β­D­glucuronide
(MUG), GUD produces a
fluorogenic end product which is
visible in UV light.
Thus, it is arapid and more
efficient way to detect E. coli in
meat; one E.coli cell could be detected
in 20 h. While most positive
reactions occurred in 4h,some
weak GUD­positive strains require
up to 16 hfor reaction. The main
advantage of this method is that
fluorescence appears before gas
production from lactose. Also, that
some Salmonellae and Shigellae are
GUD positive, it does not invalidate
the method since these organisms
are of greater significance in meats
than coliforms.
show MALDI­TOF MS for the
identification of isolates from
foods and beverages. These reports
evaluate multiple aspects of
the applicability of MALDI­TOF to
food microbiology and ranged
from the classification of lactic
acid bacteria in fermented meats
to strain identification and characterization
of biogenic amineproducing
bacteria (FERNÁNDEZ­
NO et al., 2010).
References
Literature references can be requested
from the corresponding author or the
editorial office, respectively.
Authors’ addresses
Akhilesh K. Verma (corresponding author:
vetakhilesh@rediffmail.com, s/o Uday Raj
Verma, Village &Post­Rukunpur­Kasimpur,
Tehsil­Jalalpur District, Ambedkar Nagar,
Uttar Pradesh 224149), Diploma programme
college of Veterinary Science and Animal
husbandry, DUVASU, Mathura­ 281001, Uttar
Pradesh, India, A. Prajapati, National
Institute of Veterinary Epidemiology and
Disease Informatics, Hebbal, Bengaluru­560024,
Karnataka, India, and
Pramila Umaraw, Division of Livestock
Products Technology, Indian Veterinary
Research Institute, Bareilly­243122, Uttar
Pradesh, India.
Advertisement
Mass spectrometry
In recent years Matrix­Assisted
Laser Desorption Ionization­Time
of Flight Mass Spectrometry
(MALDI­TOF MS) has revolutionized
the routine identification of
bacteria.
This method simultaneously
screens molecular ions and
charged fragments by analyzing
their mass­to­charge ratios. Comparing
the patterns with the patterns
from known microorganisms
establishes identity.Rapid
and reliable identification of
meats­associated bacteria is of
crucial importance for the product
quality.Identifications are available
in minutes rather than in days
for the classical methods. Numerous
studies demonstrate, that
MALDI­TOF MS based identification
is arapid and reliable method
for routine identification of bacteria
(BIZZINI et al., 2010), yeast and
fungi (DHIMAN et al., 2011)from
clinical samples.
Indeed, information concerning
the general performance of the
MALDI­TOF platform can be
readily evaluated, but the specific
requirements of meat testing
microbial laboratories are generally
not considered. Until now the
focus of MALDI­TOF MS based
identification of meats­associated
bacteria has been for food
pathogens like Campylobacter spp.,
Cromobacter spp., Listeria spp.,
Salmonella spp. and Vibrio spp.
(SPARBIER et al., 2012)and their
clinical isolates. Only afew reports

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42
Fleischwirtschaft international 2_2018
Technology
Clean cultured meat for today’s future
Over time, these innovative food will ease into the supply chain
Cellular agriculture is one of the most cutting­edge spaces in the food
technology today.Itwill change the fundamental structure of the entire
food supply chain.
By Henk Hoogenkamp
The environmental challenges facing the global agricultural industry are
increasing. The global meat market is valued over one trillion US Dollars, a
figure that will increase by at least 25% in 2025. As meat demand soars, rainforest
gets destroyed to grow animal feed, and fresh­water sources are diverted
from drought­prone regions. Alternative and smarter ways to produce food
and meat to be included into the daily diet will alleviate some of these pressures.
Human civilization was largely enabled by the domestication of livestock
animals. In the future, cellular biotechnology is going to be the second
domestication. Notonly to produce huge quantities of cellular or clean meat,
but also everything from growing leather,silk, perfumes, vaccines and organs.
In the future, the words “meat”and “animal”will be decoupled. Meat without
animals is the new notion of cellular biotechnology using stem cells and
bioreactors as the basic platform to “brew”healthy and nutritious clean meat.
Making meat without the animals is arapidly emerging new concept. The
ultimate goal is to remove the animal from the meat production.
In basic terms
By relying less on an inefficient traditional meat protein­delivery system,
people should instead utilize the nutritive value of the world's five major
commodity crops –rice, corn, wheat, soy,and potatoes –aswell as embrace
cellular agriculture which can be further explored for the production of meat
and animal­free dairy that could fundamentally reshape our food supply.Put
simply,the process of cultivating clean meat involves feeding the cells the
correct nutrients to produce muscle and fat, as it would ordinarily happen
were they grown inside the animal’s body.Cultured clean meat will be
hugely beneficial in reducing the environmental impact that industrial
farming has, as well as reducing the spread of food­borne illnesses, especially
in light of salmonella contamination, and the fast­developing antibiotic
resistance. Clean meat will allow areduction of up to 90% in greenhouse gas
emissions, 99% in land exploitation, and up to 96% in water usage. The
major hurdles to cross are both in terms of the core science of growing meat,
and developing amanufacturing process that will enable “clean meat farms”
to scale and at acost that can compete with animal­reared meat.
Meat minus slaughter
Forcultured or clean meat, the slogan is “There is no need to cause death
to create food”. Meat minus slaughter equals meat without animals. The
“next­gen meat”will be produced with no traditional animal agriculture,
no animal raising or slaughter.
Clean meat is produced using cell cultures and these “slaughter­free”
cells are cultured to become the constituent parts like mycocytes (= muscle),
chrondrocytes (= connective tissue), and adipocytes (= fat). All these
components are assembled and will ultimately provide the structural
integrity of the product. Cultured meat, also termed clean meat, is biologically
identical to conventional slaughtered meat. All of this progress is
possible due to advancements in chemical engineering, genetics, stem cell
biology and regeneration. This method is abetter way of bringing meat for
human consumption with avery transparent production process signaling
an inevitable shifttowards an ecologically sustainable food system. Cultured
meat is atechnological leap for humanity,aswell as an incredible
business opportunity to transition ahuge global legacy industry while
solving some of the most urgent sustainability issues of our time, with
significant reduction of greenhouse gases and feed­to­meat conversion
inefficiencies. It is the new way forward to feed the world.
Source: HOOGENKAMP FLEISCHWIRTSCHAFT international 2_2018
Fig. 1: Cellular biotechnology is going to produce huge quantities.
Post­animal cellular agriculture
The finite amount of agricultural land and the availability of clean water
combined with resource depletion will force government policy makers to
rebalance diets towards more plant­based foods. In other words, they will
accept the need to reduce the consumption of foods with ahigher environmental
impact like slaughtered animals for meat consumption and using
dairy cows for milk production, while increasing lower­impact foods like
cultured cellular meat to enrich the diet with plant proteins derived from
cereal grains, legumes, potatoes, vegetables, and fruits. Considering cellular
agriculture like the emerging animal protein sources is vital to create cultured
meat, natural cultured dairy foods, insects and other post­animal
biotechnology and bioeconomy developments to boost food security and
affordability.(Partly) replacing or reducing conventionally­killed animals for
meat supply with cultured meat can significantly reduce land, water,and
crops needed to feed animals, while benefiting people's health and reducing
outbreaks of diseases. Forthe next generation, sustainability of food security
will be amajor challenge. Besides the fundamental economic and technological
challenges, the biggest hurdle is how to convince consumers to try the
plant­based equivalent and the food “harvested”from cell cultures instead of
the "real or original" food. When exponential technologies stride forward,
consumers have the tendency to become suspicious. The question is, if
consumers will embrace cellular bioengineered foods like animal­free milk
supplanting traditional cow’s milk. This question is difficult to answer,but
the fact remains that the world population is growing at unprecedented pace
and innovation will be the essential key to provide every citizen great tasting
healthy foods now and in the future.
Stem cell science
Cultured meat directly originated from cell and gene therapy,ascience that
is increasingly used in the field of regenerative medicine. Cultured meat is
meat grown from animal cell in culture and the first step is to make it grow
in acell proliferation bioreactor where anutrient solution or medium allows
the cells to quickly grow and multiply.The isolated animal cells regenerate
with external support like oxygen and nutrient­rich broth that enables the
cells to grow and multiply.This process is followed by scaffolding, which
actually provides asupport structure for cellular adherence, and develops –if
needed –into the various component cells of the integral meat composition.

Fleischwirtschaft international 2_2018
43
Technology
Stem cells are undifferentiated cells that can become different types of
tissue as they mature (and can form healthy new muscle to replace what has
been lost). The muscle­forming cells will join together in long chains and
become multicellular myotubes. Since these myotubes are living tissues, at
some point they will start spontaneously contracting. Scaffolding is an essential
part of the cultured meat process because it provides heterogeneity structures
that influence variables like texture. At this point, variables come into
play so it might best to use plant fat rich in mono­ and polyunsaturated fatty
acids, instead of cultured animal fat, with increased levels of Ω­3 and ­6 or a
different vitamin/ mineral profile. Compared to conventional animals, there
are fewer concerns regarding the environment, animal welfare, and human
health. Animal agriculture is the largest single source of greenhouse gas
emissions globally.These emissions will only grow further now that developing
countries are rapidly increasing meat consumption for which billions of
additional slaughter animals are needed annually.Another point of concern
is the increasing frequency of human health concerns associated with meat
consumption and its supply industry.Some risks need to be considered like
antibiotic resistance, disease and viral outbreaks, as well as microbial food
contamination, which can be managed by reduction or elimination.
Ready to roll
The current economics of cell­cultured meat is along way from competing
with the current intense­harvests of animals. However,going forward, it is
expected that cultured meat can be cost­competitive with conventional raised
meat. All signs are clear that the first bioreactors for commercially sold clean
meat will be ready sometime in 2022 or slightly thereafter.Eventhough clean
meat is some years away from large commercial introduction, it is likely that
cultured meat will eventually be cheaper than ranch­grown meat. Looking in
the future, it is not unthinkable that traditional cattle ranchers will go out of
business because of competition from meat grown via cell culture. Traditional
ranchers might arrive in adisadvantageous position because of the
outgrow cycle of beef and everything else that is associated with bringing
traditional meat to the table. The world’s overreliance on factory­raised livestock
to feed the burgeoning demand for protein will be ecologically and
environmentally difficult to sustain. Addtothat the misery of highly intensively
industrial meat production often associated with the use of chemical
fertilizer,hormones, antibiotics, energy,land and water required to keep the
outgrow cycle of animals at pace for an early arrival at the slaughterhouse.
There is logic in “brewing meat”
All of these variables remain mostly invisible for consumers when selecting
their beautifully shrink­wrapped meat cuts at the meat case in the
supermarket or when served as acenter­of­the­plate choice in arestaurant.
The younger generation of customers –millennials born between 1982
and 2004 –increasingly take more responsibility for the “invisible animals”
that end up in aslaughterhouse, where it will be stunned, skinned, eviscerated
and processed. The large legacy food and meat companies owe it to their
shareholders and stakeholders to have acontingency plan in place to –atthe
very minimum –profit from aplant­based protein market with special focus
on meat substitutes, including hybrid meat and plant connotations. There
will be no other choice as soon as intensive livestock production will reach
peak levels of greenhouse gas emissions and pollution, not to mention the
growing health concerns of some degenerative diseases affecting the aging
population which will likely cripple the quality of health services and living
standards. There are also calls to reverse high meat consumption in the
affluent world by –much like sugar and tobacco –implementing ared meat
tax to forcefully tackle the environmental impact of beef and pork production.
In terms of protein quality,there is nothing wrong with eating animal­
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44
Fleischwirtschaft international 2_2018
Technology
Clean cultured meat for today’s future
derived meat protein as ahealthy dietary source. However,eating factoryraised
animals is quite another thing and that is why cultured or “labgrown
meat”issuch awelcome and wonderful new technology to allow
diversification of the global protein supply.Cultured meat started out its
journey as “laboratory­grown”, but it will be essential to coin adescriptive
name that resonates with consumers and is indicative of its origin. There is
nothing unreal about cultured meat, which some industry insiders now
refer to as “clean meat”. “Clean meat”isanalogous to “clean energy”and
will help the food industry avoid ballooning costs of grain, water and wastedisposal
associated with livestock. The product is most certainly not “fake
meat”, but rather real meat made from real cells from real animals. The
point in case is that cultured meat allows manufacturing of wholesome
high­quality protein creation without the need to feed, raise and slaughter
the animals. All of these variables are amuch better way forward for the
environment, the animals and humanity.Cultured meat –which is part of
the new cellular agriculture movement –requires up to 90% fewer greenhouse
gas emissions, while using much less water and habitable land
compared to the traditional or conventional intensive animal farming
systems. Traditional animal agriculture and intensive raising of animals for
slaughter –especially beef –requires huge amounts of fresh water of which
availability is increasingly affected by the human interaction and needs for
agrowing demand for food security,like growing vegetables and fruits.
Capital venture: the drivers of change
As aside note: the in-vitro meat cells known as culturing medium, is also of
great interest by the pharmaceutical industry.Hence, it is expected that the
pharmaceutical industry will become active investors in the emerging
cultured meat industry.The road to successful large­scale industrial cultured
meat is still quite long. However,looking at the large pressure on
natural resources in the coming decades, the world has no other choice but
to embrace this new biotechnology,which can become an integral strategy
as part of combining it with plant meat formulated products. The tandem or
hybrid of an integrated animal­free cultured meat and plant protein derived
diet is probably the most logic way forward. Forexample, Memphis Meat,
SanLeandro, Silicon Valley,California, debuted in March 2017,the world’s
first chicken strip from animal cells, following the animal­free meatball
introduction in 2016.Inanutshell: using animal cells, and infusing grow
cultures ultimately transitions in afew weeks to clean and nutritious food to
make the cells grow into muscle. This whole process from start to finish
takes about four to six weeks, depending on the organoleptic parameters.
Memphis Meat has successfully created cultured beef, chicken­ and duck
meat. Duck meat might sound weird at first, but it is popular in China,
which consumes more of it than the rest of the world combined. Memphis
Meat has received financial backing from Cargill and household­name
individuals like Sir Richard Branson and Bill Gates. Memphis Meat mission
is bringing cultured meat to the plate in amore sustainable, affordable and
delicious way.Meat is still universallyenjoyed in many of the world cultures
and traditions, though it is time to switch from conventional slaughtered
meat that creates challenges for the environment to ahumane and clean
Overview
Cultured meat companies
Company
Mosa Meat
Super Meat
Memphis Meat
Modern Meadow
Finless Foods
Just (Hampton)
Integriculture
Country
Netherlands
Israel
USA
USA
USA
USA
Japan
Source: HOOGENKAMP FLEISCHWIRTSCHAFT international 2_2018
Several universities and companies are conducting cultured meat research.
method of meat production. To turbo­charge change and disruption of the
status quo, capital venture companies which include Horizons Ventures,
DFJ, Temasek Singapore, Viking Global Investors, Khosla Ventures, PHW
(Wiesenhof Germany), Stray Dog Capital, NewCrop Capital, and Kleiner
Perkins provide assistance and strategic advice to entrepreneurs working on
these breakthrough technologies .Also legacy companies, such as Tyson
Foods and Cargill, have started to take part­ownership in “disrupting companies”
like Beyond Meat and Memphis Meat.More to the point, most new
technology introductions are taken with skepticism and often driven by a
“can’t do” attitude. It is precisely the entrepreneurial spirits of many of the
capital venture companies that are uniquely able to select the true innovators
and provide the financial means to make their dream come true. With
this is mind, it seems to be easier to fund adisruptive plant protein start­up
than to find capital support for an animal protein start­up company.
Russia joining
Leading up to 2020, there are currently some 20 universities and upstart
companies conducting cultured meat research. There are several cultured
meat upstart companies that prefer to stay in the stealth­mode and, for the
time being, do not seek publicity to share its work and research. It has
been reported that the All­Russian Experimental Veterinary Medicine
Institute has produced Russia’s first­ever lab­grown meat in May2017.The
technology allowed the meat to grow from cells to small cuts of about 10 g
in atube within one month. Executives from the Institute believe that in
2025–2030, giant biological reactors for the fast and cheap production of
cultured meat will become available. Cultured meat in Russia is likely to
encounter the same kind of challenges currently faced by geneticallymodified
organisms (GMO). There is also no legal framework in most
other countries so far.There are still several hurdles to be taken to gain
widespread legislative approval, including country of origin certification.
Like with any other disrupting innovation, there is usually apushback
from the legacy meat industry for fear that their “monopoly”business model
might be threatened. Instead of embracing new science and looking how to
incorporate new learning’s, there are reports of orchestrated attempts to
sabotage or greatly slow down the speed of progress. It is not abad thing to
take astep back to view these changes in light of the greater good, achanging
ethical and moral landscape, acknowledgment of knowledge gaps, implications
on alarger time scale, unforeseen effects on ecosystems, and much
more. Forexample, the pharma­ and cosmetics­industry heavily relies on
animal by­products to produce their consumer products. Especially in the
time of backlash against synthetic, the same flexitarian consumers are
pushing the pharma­ and cosmetics­industry to look for natural alternatives,
which may or may not be animal­derived. This is potentially an impasse and
will lead to more industrial backing for the meat industry to protect the
current supply chain of by­products. However,taking the previous into
consideration, the difference in applying breaks and money­driven protectionism
is like splitting hairs which is adiscussion on its own. Ultimately,

Fleischwirtschaft international 2_2018
45
Technology
implementation of new technology will win due to the numerous inherent
socioeconomic, health and food security issues the global market will
eventually need. History has always shown that progress can be temporarily
slowed down, but ultimately it will succeed. Hence, the big­name
traditional meat processors will ultimately embrace the emerging cultured
meat technology,whether as acquirers, licensees, customers or investors.
Cultured meat going forward
To bring these cultured meat products to the market successfully,itwill be
essential to aggressively lower production costs in order to meet traditional
food store fresh meat prices. Theoretically,cultivating meat should
have high start­up costs, but low operational costs. The main factor governing
costs is the nutrient­rich medium (broth) in which the cells grow.
The 2017 FAO statistics clearly show that protein consumption is growing
around the world. People have an appetite for protein, whether it’s
animal­based or plant­based protein. There is atendency,however,that in
affluent societies plant­based protein is growing alittle faster than animalbased
protein consumption. All signs are clear that “protein migration” is
here to stay.Meat is very complex and culturally ingrained; hence, plantmeat
products will never be the whole answer.Cultured meat production
differentiates itself from conventional farm­raised and harvested meat in
that it minimizes environmental degradation and is able to harness the
ever­present risks of fecal contamination, such as those caused by E.coli and
salmonella. Because cultured meat is free from spoiling bacteria, the meat
will have amuch longer shelf life. In fact, exposure to light and not bacteria
is the limiting factor for cultured meat. In the future, cultured meat should
be entirely made in an enclosed clean sterile environment of abioreactor
with no use of harsh chemicals or growth promoting hormones or antibiotics,
so there won’t be any concern about drug resistance development in
humans. However,the cultured meat technology is still partially dependent
on the use of the above at this point in time. The risk of trying to grow one
single type of cell generally means that methods need to be employed to
prevent the growth of unwanted organisms. The larger the scale of growth,
the larger the risk of contamination, ergo, the more stakes (read: money)
involved in afailed batch. This may incentivize companies to keep on using
chemicals and antibiotics until suitable alternatives can be found.
More than one option
An alternative option is to use bovine serum from unborn calves’ blood.
This method might not bode well will animal rights activists. Then there
are also the so­called “immortal”cells, which are genetically modified to
grow on acontinuous basis. Rapid DNA sequencing allows radically faster
and cheaper to program yeast cells to manufacture protein. Going forward,
additional cell­harvest methods will become available which will
likely drastically cut manufacturing costs. Cells from acertain starter
culture are typically brought together on ascaffold to grow in conjunction
with serum in an environment (= bioreactor also known as afermentation
tank) that promotes growth. In living bodies, blood vessels assure transport
of nutrients to and remove waste from tissues. Because of the lack of
vessels (oxygen transport) in cultured meat, the tissues can only reach a
length of about 4mmand 0.5 mm thickness. This feature explains why all
initial groundbreaking research focuses on ground meat appearance.
New learnings
There are currently afew different methods researched to optimize the
most efficient method to regenerate meat. Technology allows atransformation
of adult livestock cells into apluripotent state and this advanced
knowledge of stem cell technology allows scientists and engineers to
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46
Fleischwirtschaft international 2_2018
Technology
Clean cultured meat for today’s future
benefits like significant lower water consumption, lower surface footprint,
and possibly no antibiotics and hormone usage during the outgrow cycle.
Since cultured meat is largely bacteria­free, there is less need to store it at
the same low temperatures as traditional slaughtered meat. The future is
approaching faster than many people like to think. Cellular agriculture
products like cultured meat, dairy and eggs have significantly less environmental
and ecological stress factors, not to mention that the foods can be
enhanced by stripping unwanted compounds, such as saturated fat or
lactose and create lactose­free milk or cholesterol­free eggs.
The cells are grown in an enclosed environment.
develop aself­renewing skeletal muscle progenitor for cultured or clean
meat and other livestock products. Stem cells from larger animals have
traditionally been difficult to generate. Skeletal muscle can be efficiently
generated from induced pluripotent stem cells (piPSC in vitro). This
emerging technology provides aversatile platform for applications ranging
from regenerative medicine, skin crafting to the cultivation of meat.
There is also cultured lean beef made from using cells extracted from a
live cow (biopsy) and grown into tissues and small actomyosin muscle. A
small biopsy sample is taken from the animal, segregated it into cells that
proliferate in culture and, subsequently,grown into true lean tissue.The
method can be described as separating muscle tissue cells and fat, after
which the individual cells start to self­renew and multiply.Once this
process is underway,the growing cells merge into amyotube of about
0.3 mm. These small cell muscles have the tendency to contract and grow
into small pieces of lean meat strands of about 3mmlength. When all
these grown strands are layered together,lean meat is recreated right back
to the starting cell. Actually,one starting cell can transform into more than
one trillion muscle strands.
Clean and natural
Cultured meat –invitro – is composed of atissue or collection of tissues,
not an organism. This fact will probably allow avoiding the dreaded GMO
discussions. The in vitro grown cells are carefully controlled in an enclosed
environment. In avery special way,the technology can be compared to
hydroponic vegetable growing methods. In principle, all types of meat can
be cultured: beef, pork, turkey,chicken and fish. As amatter of fact, once
the cultured meat science and engineering technology is ready for large
up­scaling, there will come atime when cost efficiencies are economically
competitive allowing mass­production of anutritionally­superior lean and
tasty protein source. Large­scale tissue engineering technology will allow
also manufacturing delicacy foods like “clean foie gras” products. Much of
meat’s flavor comes from the breakdown of collagen, therefore, it will be
necessary to cultivate different types of cells to truly simulate the desired
meat flavor profiles. This process is healthier,safer,and more sustainable
than conventional animal agriculture, not to mention the environmental
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Name calling anyone?
Come to think of it, the terms “cultured”or“clean­grown” meat can put
people offthe revolutionary animal protein product. Anew terminology of
this new concept of tissue engineering is necessary for consumers to
clearly understand that –for example –adescription like “clean meat”isa
more accurate way of communicating real meat grown without animal
slaughter while highlighting its environmental sustainability and the
decrease in food­borne pathogens and drug residues. “Clean meat”is
better for people and the planet. After everything is said and done, cultured
meat needs to stay away from the negative perception of synthetic manufactured
foods. The mind of the consumer will not probably grasp words
like “lab­grown”, “cultured meat”or“clean meat”. After all, the opposite of
clean meat is “not­clean”. It really doesn’t matter whether this logic is right
or wrong, as consumers usually attach symbolic meanings to certain
words, even though they do not understand these words. Forexample,
meat grown from stem cells, rather than traditional meat, can be considered
less natural and perhaps more risky.Societal­wide acceptance of
“clean meat”may take agenerational change –young people will be more
open –though clean meat will ultimately be cheaper than conventionally
farmed meat, which suffers from notoriously low resource efficiency like
feed, land, and water costs. It is clearly ahuge problem that “laboratorygrown”
meat is still struggling with its own descriptive name. As it stands
now,cultured meat is known by many names: cellular meat, clean meat,
synthetic meat, fake meat and “in vitro meat”. These are just different
names for basically trying to say:“Cell cultures instead of animals”. Although
the scientists frequently use the name “cultured meat”, the description
“clean meat”istrending and might be abetter strategy to attract the
interest of the consumer.But then again, there is still the very influential
political lobby of the traditional meat industry and, no doubt, heavy pushback
will happen. If “clean meat”isgoing to be the marketing name going
forward, in the mind of the consumer,all other traditional or conventional
meat will be considered “unclean”. One of the issues that still need to be
solved is the regulatory standards and definitions. Forthe US, this means
that the FDA and not the USDA will likely be given the authority to decide
on issues like standards and labeling since no living animals are involved.
The verdict
Symbolic meanings and interpretations often override issues like environment­friendly
as well as better treatment and less suffering of animals.
Other examples are the terms “sugar”and “fruit sugar”. In the symbolic
interpretation by the consumer,sugar is bad and fruit sugar is healthy,
although both are chemically identical. In psychology,these behavioral
characteristics are described as the halo effect. The verdict is still out on
how cultured meat needs to be marketed to be successful. Initially,only a
subset of affluent consumers will be willing to pay premium prices for
cultured or clean meat, marketed as environmentally sound and sustainably
produced, as well as cruelty­free. Perhaps an agreeable description
could be “natural meat analog”. Over time, the consumers have gotten
used to innovative foods and cultured meat eases into the supply chain
without any further identification necessary.
Henk Hoogenkamp
is aprotein application specialist and author of books and articles.
Author’s address:
Hoogenkamp1@gmail.com

Fleischwirtschaft international 2_2018
47
CALENDAR
Calendar
14 –16May
Shanghai, China
4th China International FMA -Food, Meat
and Aquatic Products Exhibition
Golden Expo ( +86-21 6162-9719)
26 –27May
Manila, Philippines
IFEX Philippines World Trade Center
Philippine Trade Training Center
( +632 831 2201)
15 –16May
Hattersheim/Main,
Germany
16 May
Frankfurt am Main,
Germany
16 –18May
Ho Chi Minh City,
Vietnam
16 –18May
Shanghai, China
17 –18May
Hattersheim/Main,
Germany
23 –24May
Neumünster, Germany
23 –26May
Teheran, Iran
Training date FCA 120/160
Poly-clip System GmbH &Co. KG
( +49 6190 8886-344)
Meat Vision Day
allgemeine fleischer zeitung and
FLEISCHWIRTSCHAFT ( +49 69 7595-1551)
Fi Vietnam Food Ingredients
UBM EMEA ( +31 20 708 1600)
SIAL
Comexposium-Sial Exhibition Co., Ltd
( +86 10 6588 6794)
Training date ICA
Poly-clip System GmbH &Co. KG
( +49 6190 8886-344)
Sensorik für Einsteiger
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( +49 4321 601 -21)
AMB Iran
Landesmesse Stuttgart GmbH
( +49 711 18560-2171)
29 May –1June
Milano, Italy
30 May –1June
Dallas, Texas
31 May
Neumünster, Germany
5–6June
Hattersheim/Main,
Germany
6–7June
Quakenbrück,
Germany
12 –15June
Tokio, Japan
16 –18June
Guangzhou, China
20 –22June
Shanghai, China
IPACK­IMA and MEAT­TECH
Ipack Ima srl ( +39 02 3191091)
22. Global Meat Congress 2018
WMC ( +1 303-731-1048)
Sensorik Grundlagen II
KIN-Lebensmittelinstitut e.V.
( +49 4321 601 -21)
Training date FCA 100/140
Poly-clip System GmbH &Co. KG
( +49 6190 8886-344)
Forum der Fleischwirtschaft
allgemeine fleischer zeitung and
FLEISCHWIRTSCHAFT ( +49 69 7595-1961)
Fooma
Fooma Bldg. ( +81 36809-37459
IFE China International Food Exhibition
Guangzhou Yifan Exhibition Service Co.
( +86 20 6108-9059)
Hi China Health ingredients
UBMi BV ( +31 20 40 99 503)
Wageningen Economic Research
Consumers will pay more for products with source information
When purchasing pork, consumers
are very interested in information
about the individual farm where
the pigs were kept and they are
willing to pay more for this information.
These were the findings of
research by Wageningen Economic
Research that was conducted
among consumers in the Netherlands,
Germany, and the United
Kingdom. Consumers primarily
want information on the way in
which the pigs are kept.
More than half of Dutch consumers
choose products with
source information and ahigher
price tag. This has been researched
for ground pork, pork
chops, and pork tenderloin. German
and English consumers also
have roughlythe same willingness
to pay, while the indication that
the product comes from the
Netherlands appears to lower the
willingness somewhat for Germans
and Brits. That willingness to pay
amounts to around €0.13 per kilogram
of pork, which is roughly
equal to the additional costs that
are incurred by the supplychain in
order to be able to guarantee that
the meat was sourced from the
individual farms. The results are
solid: the need for information and
willingness to pay are not related
to incidents, specificallythose
with pigs in this instance. Consumers
largelyfind information
about animal welfare and health to
be important. Information on origin
and environment scored lower.
Consumers have little interest in
how pigs are transported or
slaughtered.
The sourcing information can
best be communicated on the
product or at the place where it is
purchased. Working with aQRcode
or an app scored low with consumers
in all three of the countries
that were researched. Also, few
consumers actuallymade the effort
to seek out the information on the
website provided. However, consumers
do appreciate that the
option is offered. This apparently
gives consumers enough confidence
for them not to actuallyseek
out the information. For Dutch
consumers, the image of the store
itself and alogo on the packaging
increase the willingness to pay
more. If the consumer feels that
they are aprice-conscious buyer,
then the willingness to pay more
for sourcing information decreases.
The pork supplychain wants to
foster apositive image and confidence
in consumers by operating
in aresponsible and careful manner,
securing its working methods,
and proactivelyinforming consumers.
This is in line with what a
large segment of consumers feels
must be ensured and properly
handled. The supplychain parties
consider direct contact between
consumers and pig farmers on
open days and in viewing stables
to be the most suitable format for
sharing information on the ins and
outs of pig farms and the supply
chain. The drawback is that the
number of consumers who are
reached is limited.
//www.wur.nl
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Impressum
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ISSN 0179-2415

Fleischwirtschaft international 2_2018
49
Content
Research and
Development
2_2018
50 Hana Buchtová and Ladislav Kašpar
Selected physico­chemical parameters and appearance of
sausages produced with addition of common carp meat
57 Gauri Jairath, Diwakar Prakash Sharma, Randhir Singh Dabur
and Pradeep Singh
Effect of corn starch and skim milk powder on the oxidative stability of
ameat model system
62 Mohammad Hasan Mohammad Abd El-daiem, Hoda Gamal Mohammad
Ali and Mohamed Fawzy Ramadan Hassanien
Improving the quality of silver carp fish fillets by gamma radiation
and coatings containing rosemary oil
56, 61 Research News
70 Guidelines for authors of FLEISCHWIRTSCHAFT international
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50
Fleischwirtschaft international 2_2018
Research &Development
Selected physico­chemical parameters
and appearance of sausages produced
with addition of common carp meat
By Hana Buchtová and Ladislav Kašpar
The aim was to produce pork sausages (control sample) and pork sausages
with various proportions (30%, 45% and 60%) of common carp (Cyprinus
carpio L.) meat (experimental samples) and to evaluate their chemical
composition (moisture, protein, collagen, fat, saccharide, ash, energy
value). The experimental sausages contained more (P0.05).
The initial values of ammonia (NH3), free fatty acids (FFA) and thiobarbituric
acid reactive substances assay (TBARS) in groups with carp meat
were low in the range of 13.62–14.11mg/100g for NH3,1.07–1.19%total fat
as oleic acid for FFA and 4.95–5.88 mg MDA kg ­1 for TBARS. The primary
oxidation of fats (peroxide value PV) in sausages with fish meat proceeded
with asignificantly lower intensity (P

.....................................................
Fleischwirtschaft international 2_2018
51
Research &Development
Source: BUCHTOVÁ and KAŠPAR FLEISCHWIRTSCHAFT international 2_2018
Fig. 1: Content of total protein, net protein and net muscle protein in control (0%) and experimental samples of sausages with
different proportions (30%, 45%, 60%) of fish meat from common carp fillets.
lipolytic (free fatty acids –FFA) processes intensity and the level of
primary (peroxide value –PV) and secondary oxidation (thiobarbituric
acid reactive substances assay –TBARS) processes in sausages immediatelyafter
their production and the effect of the addition of fish
meat on their appearance.
Materials and methods
Production technology
Fillets of common carp were used for the production of experimental
sausages with varying proportions (30%, 45% and 60%) of fish meat.
The fish were purchased live on the retail market (Fish shop Josef
Šopík, Brno, Czech Republic). The carp were cultured in asemi-intensive
production system with the addition of corn (Rybníkářství Pohořelice
a.s., Pohořelice, Czech Republic). The fish were killed and
processed (gutting, skinning, filleting, manual removal of bones from
the fillets). The experimental sausages were made at the Technology
Workshop at the Department of Meat Hygiene and Technology at the
Faculty of Veterinary Hygiene and Ecology of the University of Veterinary
and Pharmaceutical Sciences in Brno. Preparation of raw materials:
r 30% sausages: 30% fish +70% pork
r 45% sausages: 45% fish +55% pork
r 60% sausages: 60% fish +40% pork
The term fish means carp fillet, the term pork means 90% of onlylean
pork shoulder and 10%ofpork back fat.
Production of control and experimental samples was carried out in
the five repetitions. Samples of the all sausage groups with (+) and
without (-) the addition of Erythorbic Acid (E 315)were manufactured
and analyzed.
Atotal of 110.5 kg of pork shoulder, 20 kg of back bacon and 38
pieces of common carp (in total 123.1kg, average weigh of live fish:
3.22±0.3 kg, weight of raw fillets without skin: 49.19±1.07 kg, yield of
raw fillets without skin: 36.13±0.29%). The muscle meat of pork shoulder
(muscullus triceps brachii, m. teres major, m. teres minor, m. latissimus
dorsi)was standardized by removing the superficial subcutaneous
fat and fat deposits between
individual muscles. Fillets
were not used as the raw material
in anatural form. The fresh raw
skinned fish fillets were, after
salting (18%NaCl solution for
12 h), smoked with hot smoke
(75 °C for 1h35 min) before use
as an ingredient to achieve the
targeted modification of the
technological properties of the
meat (partial loss of moisture,
firming of myofibrillar proteins by
thermal coagulation). The smoked
fillets (weight of smoked fillets
without skin as asemi-product:
42.07±1.07 kg, losses by smoking:
14.8±4.00%) were manually
deboned following cooling to
remove intermuscular bones,
during which individual myomeres
of muscle tissue were gently
separated from each other with a
knife and the visible bones removed
from the meat using laboratory
tweezers and used for
making of sausages.
The method of manual removal
of bones is not suitable for alarge
volume of fish sausages production,
but the authors believe that
it can be successfullyused for small production volumes by regional
producers (about 50 kg of sausages per day). Low demand for
sausages with fish meat is the reason for their limited production in
the Czech Republic.
Contents of proteins and fats (in gkg -1 )were as follows: row pork
shoulders: 210.0±21.21 and 47.5±19.09, raw skinless carp fillets:
178.5±2.12 and 75.0±19.8. Achemical analysis of back bacon and
smoked fillets without skin (semi-product) was not performed.
Additives and seasoning mix: nitrite salting mix E250 (180g/kg),
garlic (16g/kg), antioxidant Erythorbic Acid E315 (1 g/kg) and the
seasoning mix SCZA04006 Sausage Franta Excelent Solo (4 g/kg) from
the company Trumf International s.r.o. (Dolní Újezd, CR) and potable
water (0.1l/kg) were also used. Control samples of sausage (0%) were
made without fish meat (100% pork). Pig intestine served as sausage
casing. The samples of sausages were made using an ordinary technological
procedure that consists of the following steps: preparation
and weighing of raw materials, grinding, salting, mixing, filling, cooking
at 70 °C for 10 min., smoking (beech wood) for 2.5 h, cooling with cold
water (KAŠPAR and BUCHTOVÁ,2015).
Chemical composition of pork sausages with and without
various proportions of carp meat
Atotal of five various batches were made. The samples of sausages
were analyzed the day after production. AKenwoodCH250 homogeniser
(Kenwood, Hampshire, UK) was used for the homogenization
of the samples. The chemical composition (in gkg -1 )ofthe sausages
was analyzed by means of ten descriptors. The moisture content (MC)
was determined gravimetricallyaccording to the Czech National Standard
(ČSN ISO 1442:1997) by drying the sample with sand to aconstant
weight at +103±2 o C(Binder FD 53, Germany). The total protein (TP)
content (ČSN ISO 937:1978) was determined as the amount of organicallybound
nitrogen (recalculating coefficient f1= 6.25) using aKjeltec
2300 analyser (Foss Tecator, Höganäs, Sweden). The net protein (PP)
content was determined as the amount of organicallybound nitrogen
by the Kjeldahl method (conversion factor f1= 6.25) after precipitation
with hot tannin solution using aKjeltec 2300 analyser (Foss Tecator,

52
Fleischwirtschaft international 2_2018
Research &Development Selected physico­chemical parameters and appearance ...
Fig. 2: Sausage with 60% common carp meat (experimental sample) –surface
appearance and the appearance of alongitudinal cut.
Fig. 3: Pork sausage (control sample) –surface appearance and the appearance
of alongitudinal cut
Höganäs, Sweden). The collagen content (C) was computed from the
content of hydroxyproline amino acid (conversion factor f2= 8). Hydroxyproline
was determined quantitativelybythe photometric measurement
of absorbance at 550 nm on aGenesys 6spectrophotometer
(Thermo Electron Corporation, USA). The net muscle protein (PMP)
content was determined mathematically(PMP= PP–C). The total fat (TF)
content was determined quantitatively(ČSN ISO 1443:1973) by extraction
in solvents using Soxtec 2055 (Foss Tecator, Höganäs, Sweden)
after the acid hydrolysis of samples using SoxCap 2047 (Foss Tecator,
Höganäs, Sweden). The ash (A) content was determined gravimetrically
(ČSN ISO 936:1978) by burning weighed samples in amuffle furnace
(Elektro LM 212.11, Germany) at 550 o Cuntil the disappearance of black
carbon particles. The saccharide (S) content S= 100–(MC–TP–TF–A)
and energy value (EV) EV= (TP+S)×17+TF×37) were determined mathematically.
The salt (NaCl) content was determined by titration with
silver nitrate following Mohr’s method (ČSN 57 0185).
Freshness parameters
The following freshness parameters were investigated: NH3 in
mg 100g -1 ,FFA in %total lipids as oleic acid, PV in meqO2 kg -1 and
thiobarbituric acid reactive substances assay (TBARS) in mg kg -1 .The
ammonia content was determined by Conway’smicro method. Free
fatty acids and peroxide values were determined after fat extraction
from samples with diethyl ether.FFA were determined in accordance
with ČSN ISO 660. Peroxide values were determined by amodified
method according to ČSN ISO 3960. The thiobarbituric acid reactive
substances assay value was determined by the distillation method
and oxidation products were quantified as malondialdehyde (MDA)
equivalents.
Appearance
The method of verbal commentary supplemented with photographic
documentation of the sausages was chosen to describe the surface
appearance including the appearance of the products in their longitudinal
section.
Statistical analysis
The results of chemical composition and freshness parameters (Tab.,
Fig. 1) were evaluated in the program Microsoft Office Excel 2007.Statisticallysignificant
differences of chemical composition parameters
were performed at levels of α=0.05 (P

Fleischwirtschaft international 2_2018
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Research &Development
Fig. 4: Sausage with 30% common carp meat (experimental sample) –surface
appearance and the appearance of alongitudinal cut
Fig. 5: Sausage with 45% common carp meat (experimental sample) –surface
appearance and the appearance of alongitudinal cut
4and 5. The surface of the control sample was slightlywrinkled and of
the chestnut-brown color typical to smoked products. The cut surface
appearance was typical for small-diameter meat products of the
sausage type. In this group of samples, the mosaic pattern composed
of large pieces of lean muscle tissue was interlaid with the largest
quantities of back fat particles. Spice particles were evident between
individual meat particles, probablybecause there were fewer large pig
meat particles and, consequently, the dispersion of spices was low
(Fig. 3). The mosaic pattern of the cut surfaces of the three experimental
groups of sausages was affected even by the lowest (30%) proportion
of fish meat (Fig. 4). Quite large particles of light-colored and
dark-colored fish muscle tissue are discernible surrounded by large
particles of lean pork, smaller amounts of fat and ahomogeneous
proportion of other types of comminuted fish muscle tissues. Because
there are many more small particles, the spices are better dispersed
within the product and there are fewer visible spice particles on the
cut surfaces. In comparison with the control sample, the product
surface was less wrinkled and of alighter color (Fig. 4). The overall
appearance of samples with a45% proportion of fish muscle was
affected even more strongly(Fig. 5). The sausage surface was
markedlylighter in color and smoother, probablydue to the higher
water content in fish meat. The approximatelyequal proportions of fish
and pig meat are evident on the cut surface of sausages containing
45% carp meat. Compared with both the controls and the samples
containing 30% fish meat, alower proportion of pig meat is reflected
by noticeablyfewer back fat particles which is evident in the longitudinal
cut of the sausages (Fig. 3). The predominance of the fish ingredient
in sausages with 60% fish meat is immediatelyapparent in their
cut surface appearance. The filler formed of homogenous fish dorsal
muscle tissue contains evenlyscattered cubes of fish meat from the
costal region, and their proportion is greater than that of pork and lard.
Compared with the controls and the other two samples, the surface of
these sausages is quite smooth and its color is the lightest shade of
brown (Fig. 2).
Discussion
The experiment proved that it is possible to produce sausages that
could represent an improvement to the nutritional quality of traditional
pork sausages, while simultaneouslyextending the current range of
products containing common carp meat on the market and increasing
the utilization of freshwater fish in the Czech Republic. Chemical analysis
showed that the experimental samples with fish meat, as compared
with pork sausages, contained more (P0.05) in
dependence on the increasing proportion of fish meat from
87.84±9.41gkg -1 (for 30% sausages) to 92.37±7.23 gkg -1 (for 60%
sausages). This trend is related to the fact that very lean raw material
(pork shoulder) has been replaced by smoked fish meat which, due to
moisture loss during smoking (14.8±4.00% of the initial weight), concentrated
in the muscle more fat. Unfortunately, the specific fat content
of smoked carp fillets is unknown to us, because this analysis
was not performed. However, it can be noted that in comparison with
commercial products made from red meat, in which fat content varies
from 350 to 550 gkg -1 ,the fat content in the examinated sausages
was approximatelyfive times lower (decree no. 69/2016 Coll.).
The increased protein content can be explained by the increased
proportion of myofibrillar protein in fish meat. The low content or absence
of stromatic protein in fish meat was reflected by alower collagen
content in the experimental samples of sausage. OKANOVIĆ et al.
(2013)conducted similar research and published chemical properties
of sausages produced from common carp, silver carp and grass carp.
The protein content in their sausages was practicallythe same
(17.32%), though the fat content was higher (21.06%) due to the use of
carp that were fed alot of corn. SAMPELS et al. (2015)published in newly
developed products an even lower protein and fat contents (protein/
fat in g/100g–barbecue sausage: 12.35/15.34, hot dog: 10.62/17.09,
Vienna sausage: 11.49/18.36, and liver pâté 13.76/14.93, respectively).
It seems that in this case the nutrient contents are stronglyinfluenced
by the composition of fish separate (protein/fat in g/100g:12.56/
17.59). The authors EGBAL and GHADA (2011)evaluated the chemical
composition of 100% fish sausages made from the species Clarias
gariepinus and Tetraodon fahaka, with the protein content amounting
to values from 18.1 to 20.67 g/100g.BERIK and KAHRAMAN (2010)studied
the chemical composition of two types (100% and 75%) of fish sausage
made from the species Mugil cephalus .The protein content in these
products was, however, lower than the results the authors of this
paper obtained (15.18%and 14.22%). HUDA et al. (2012)also published a
low protein content (from 8.18 %to10.77 %) in five types of fish
sausage from various types of fish material (surimi, salmon, tuna) in
their work.

...............................................
54
Fleischwirtschaft international 2_2018
Research &Development Selected physico­chemical parameters and appearance ...
Contrary to expectation, the energy value of sausages with added
fish meat was higher (from 675±20.83 kJ/100gfor 30% sausages to
690±19.46 kJ/100gfor 60% sausages) than the control samples
(662±22.01kJ/100g)made of pork only. The energy value may be
influenced by the selection of the ingredients used. It may be reduced
by reducing the total fat content in the product by using the meat of
younger carp, fish of lower weight (we used fish of alive weight from
3.00 to 3.50 kg in our experiment), or by replacing the pork with a
leaner type of meat such as veal, as in the study by BERIK and KAHRAMAN
(2010). Sampels et al. (2015)noted that the energy value of their experimental
products with fish meat is lower compared to the values given
by the Czech Centre for Food Composition Database (2013)for conventional
products made from red meat. This fact can be considered as an
advantage, which may solve the problem with high dailyintake of fat
and energy.
Ammonia is formed by the bacterial degradation/deamination of
proteins, peptides and free aminoacids. It is also as constituting total
volatile basic nitrogen (TVBN), together with other volatile compounds
(e.g. trimethylamine), one of the most widelyused parameters measurements
of seafood quality (ÖZPOLAT and PATIR,2016). Deterioration of
products containing fat is mostlycaused by endogenous and bacterial
lipases. Meat lipases are not as heat stable as bacterial lipases, therefore
heated sausage are largelylipase free (BRAUN et al., 2002). Free
fatty acid is awell established parameter of food quality.Alow value of
FFA indicates agood quality product, increased values lead to
changes in smell and it serves as indicator of microbial activity and
spoilage of the product (IMMACULLATE and PATTERSON,2014). There are no
hygienic limits for NH3 in food quality regulations. Its content is low in
carp and 20 mg/100gis athreshold value (BERKA,1986), the acceptable
ammonia level in pork meat is about 35 mg/100g;meat with
higher values of ammonia is unfit for human consumption through
clear signs of deterioration (KETNEY et al., 2010). FFA maximum limit is
1.25% total fat as oleic acid in edible animal fat (regulation EC no. 853/
2004).
In the recent study, the content of ammonia in samples was reduced,
while the FFA content increased (P>0.05) depending on increasing
proportions of carp meat (30%–60%) in sausages. Under
appropriate conditions (temperature, pH, aw,microbial contamination)
during storage of sausages may occur the formation of undesired
harmful substances called biogenic amines. Their origin is related to
the intensity of decomposition processes in proteins, and they are
connected with the presence of free amino acids (histidine, lysine,
arginine, ornithine, tyrosine, tryptophane) and microorganisms having
decarboxylating activity (SUZZY and GARDINI,2003). Lipid oxidation in
meat and fish products leads to rancid taste and off flavor and development
of many different substances, particularlyaldehydes, which
can react with specific amino acids to form carbonyls and protein
aggregates, causing additional nutritional losses (SAMPELS,2013).
Free fatty acids oxidize more readilythan esterified fatty acids,
especiallywhen enzymes can be involved. In cooked fish products,
lipid oxidation is non-enzymatic as any enzymes (e.g. lipoxygenase
and cyloxygenase) present have been denaturated at the cooking
temperature. In the non-enzymatic type of oxidation, the enzymes are
involved in reducing iron complexes such as haem proteins that can
react with hydrogen peroxide, forming hydroxyl radicals that are able
to oxidize lipids (ASHTON,2002).
Antioxidants inhibit oxidation by reacting with free radicals, which
are formed earlyinthe oxidation process, while light, the presence of
water oxygen, heat, organic and inorganic substances or metals accelerate
spoilage processes and produce more free radicals or peroxides
(IMMACULLATE and PATTERSON,2014). There are no hygienic limits for
PV and TBARS values for meat or fish products though there is amaximum
limit for PV (4 mekvO2 kg -1 )ofedible animal fat (regulation EC no.
853/2004). According to IMMACULLATE and PATTERSON (2014)TBARS value
above 3mgMDA kg -1 indicates lower meat product quality.SINNUBER and
YU (1958) recommended range of values between 7and 8mgMDA kg -1
as the permitted TBARS content for fish of good quality.HUet al. (2008)
limited this content by value maximum 5mgMDA kg -1 .
In the recent study, lower PV and higher TBARS were detected in
control samples (0%) and sausages with 30% carp meat with addition
of E315 (+) compared to sausages without its addition (–). Oppositely,
sausages with 45% and 60% fish meat and with E315 (+) had ahigher
PV value and alower value of TBARS in sausages.
Due to the absence of published data for the same type of sausages
with carp meat, it is not possible to compare the recent results with the
values reported for fish sausages under different experimental conditions.
In the storage experiment of sausages made from meat of the
Clariidae hybrid populations the secondary oxidation intensity of lipids
was evaluated according to the change in coloring of sausages (RAK-
SAKULTHAI et al., 2004). MAQSOOD et al. (2012)studied the addition of two
substances (tannin acid and extract "Kiama" wood from Cotylelobium
lanceolatum Craib ,Kew Bull 1913,protecting lipids against premature
oxidation reactions in sausages made from the freshwater fish Pangasius
hypophthalmus and stored for 20 days. In comparison with the
Comparison
Tab. :Chemical composition of control (0%) and experimental samples of sausages with different proportions
(30%, 45%, 60%) of fish meat from common carp fillets.
Parameters Unit Control sample Experimental samples of sausages
0% without carp
n= 5; mean±sem
with 30% carp
n= 5; mean±sem
with 45% carp
n= 5; mean±sem
with 60% carp
n= 5; mean±sem
Energy value kJ/100 g 662.00±22.01 675.00±20.83 683.00±22.02 690.00±19.46
Moisture gkg -1 682.99±3.94 682.25±1.86 684.63±2.53 679.06±3.05
Collagen gkg -1 7.12±1.36 6.96±1.17 6.98±1.19 6.89±1.15
Total fat gkg -1 82.61±8.51 87.84±9.41 93.18±9.78 92.37±7.23
Saccharide gkg -1 35.58±7.58 37.51±5.20 24.07±4.28 22.50±2.11
Ash gkg -1 24.97±0.40 24.15±0.41 23.04±1.20 24.49±0.60
Salt (NaCl) gkg -1 15.63±1.45 14.99±1.15 15.44±1.20 15.92±1.15
No statisticallysignificant differences (P>0.05) were found between the values.
Source: BUCHTOVÁ and KAŠPAR FLEISCHWIRTSCHAFT international 2_2018

Fleischwirtschaft international 2_2018
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Research &Development
recent results, initial peroxide content in these products was three
times higher (range from 10 to 15 mg kg -1 ), while the content of TBARS
was lower (range from 2to4mg MDAkg -1 ). In astudy from ÖZPOLAT and
PATIR (2016)the initial TBARS values for the different sausage groups
were very low in the range of 0.73–0.98 mg MDA kg -1 and the samples
were of satisfactory eating quality (proposed shelf life 56 days). The
different proportions of raw materials used (pig meat, back fat, carp
meat) affected not onlythe overall appearance and cut surface appearance
of the final products (Fig. 2, 3, 4and 5), but also their technological
and sensory properties. The surface of the sausages became
smoother and lighter in color with the increasing proportion of the fish
percentage (30–45–60%) in the raw material, and the homogenous fish
ingredient began to predominate on the surface of longitudinallycut
sausages.
Alower proportion of pork was reflected in avisible decrease in the
number of fat particles which was particularlyapparent in sausages
with 60% carp meat (Fig.2). In this group of samples, the authors observed
lower overall coherence of heat-treated raw materials as a
consequence of ahigher moisture content in fish meat and the naturallylower
ability of myofibrillar protein in fish meat to bind water.
SAMPELS et al. (2015)published that the Frankfurter type sausages (with
46.5% fish separate) had the worst texture properties (slightlyabove
30 points from apossible 100points) and commented in detail the
possible reasons for this phenomenon. The physico-chemical properties
of fish fat (oil) and protein are different compared to fat and proteins
of mammalian meat. Fish fat (oil) is more liquid and fish protein
has different collagen resulting in different gelling properties.
In the recent study, the composition of raw materials also affected
the sensory properties of the sausages. On ascale from 0to100, the
highest scoring were sausages containing 30% fish meat (82.0±3.56),
followed by sausages with 45% (76.67±2.87) and finally60% fish meat
(68.33±6.8) (KAŠPAR and BUCHTOVÁ,2015).
Similarlytothis results, in the study of SAMPELS et al. (2015)the products
with fish meat received quite ahigh ranking. The assumption that
the products will have some off-flavor or odor due to the use of the
fish separate was not confirmed. According to the authors the spicing
as well as the combination with asignificant proportion of meat most
probablycreated agood mixture masking apossible fish taste. SAMPELS
et al. (2015)also mentioned that the fat content in products can play
an important role in masking the fish taste. Assessing overall sensory
acceptability, Brazilian consumers, in contrast, showed apreference
for sausages with 60% fish meat (DE OLIVEIRA FILHO et al., 2010). The
authors believe that this difference can be explained by differences in
the attitude of evaluators in the two countries to the assessment of
products containing fish meat.
In the Czech Republic, evaluators perceive these products in aprejudicial
manner as non-traditional, of unusual overall appearance, slice
appearance and organoleptic properties, and tend to prefer the taste,
smell, texture, juiciness and other properties characteristic of traditional
pork sausages made exclusivelyfrom pig meat. The authors
nevertheless believe that these qualitativelydifferent products can
become awelcome addition to traditional products made from red
meat, especiallybecause the fish meat they contain is present in
different proportions, giving consumers the possibility of making a
choice according to their preferences towards fish meat.
Conclusion
The experiment showed that the experimental samples with different
proportions (30%, 45%, 60%) of common carp meat contained more
(P0.05). The initial values for three parameters
(NH3,FFA, TBARS) analyzed in experimental groups with carp meat
addition were low and practicallythe same as the values established
for the control sausages (P>0.05). The primary oxidation of fats (PV) in
sausages with fish meat proceeded with asignificantlylower intensity
(P

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Research &Development Selected physico­chemical parameters and appearance ...
sausage. Pak JNutrit 11,700–705. –23. HULAK,M., KASPAR,V., KOHLMANN,K., COWARD,
K., TESITEL,J., RODINA,M., GELA,D., KOCOUR,M.and LINHART,O.(2010): Microsatellitebased
genetic diversity and differentiation of foreign common carp (Cyprinus
carpio)strains farmed in the Czech Republic. Aquacult 298, 194–201. –24.IMMACU-
LATE,K.J. and PATTERSON,J.(2014): Effect of Supplemental Antioxidant on the Stability
of Fatty Fish Meals under Storage. JofSci 4, 468–485. –25. KAMRUZZAMAN,M.,
AKTER,F., BHUIYAN,M.M.H., KHAN,M.G.Q. and RAHMAN,M.R. (2006): Consumers` acceptance
and market test of fish sausage and fish ball prepared from sea catfish,
Tachysurus thalassinus .Pak JBiol Sci 9, 1014–1020. –26. KAŠPAR,L.and BUCHTOVÁ,H.
(2015): Sensory evaluation of sausages with various proportions of Cyprinus carpio
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L., BOLTEA,F.and MOLDOVAN,C.(2010): Photocolorimetric determination of ammonia
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Technol 16,59–51. –28. MAQSOOD,S., BENJAKUL,S.and BALANGE,A.K. (2012): Effect of
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of different parts of fillets from crossbred farmed carp (Cyprinus carpio ). Fish
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sausages produced from some freshwater fish using two different smoking
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KASAPIS,S.(2007): Instrumental-sensory evaluation of texture for fish sausage and
its storage stability.Fish Sci 73, 1166–1176. –33. RAKSAKULTHAI,N., CHANTIKUL,S.and
CHAIYAWAT,M.(2004): Production and storage of Chinese style fish sausage from
hybrid Clarias catfish. Kasetsart J(Nat Sci) 38, 102–110. –34. Regulation (EC)
No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying
down specific hygiene rules for food of animal origin. –35. SAMPELS,S.(2013):
Oxidation and Antioxidants in Fish and Meat from Farm to Fork. Online 27 April,
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–36. SAMPELS,S., ZAJÍC,T.
and MRÁZ,J.(2015): Increasing the omega-3 content of traditional meat products
by the addition of an underutilised by-product from fish processing. Czech JFood
Sci 33, 431–440. –37. SINNUBER,R.O. and YU,T.C. (1958):Thiobarbituric acid method
fort the measurement of rancidity in fishery products. II. The quantitative
determination of malonaldehyde. Food Technol 1, 9–12.–38. SUZZI,G.and GARDINI,
F. (2003): Biogenic amines in dry fermented sausages: areview. Int JFood Microbiol
88, 41–54. –39. VANDEPUTTE,M., KOCOUR,M., MAUGER,S., RODINA,M., LAUNAY,A., GELA,
D., DUPONT-NIVET,M., HULAK,M.and LINHART,O.(2008): Genetic variation for growth at
one and two summers of age in the common carp (Cyprinus carpio L.): Heritability
estimates and response to selection. Aquacult 277, 7–13.–40. XU,Y., XIA,W., YANG,
F. and NIE,X.(2010): Physical and chemical changes of silver carp sausages during
fermentation with Pediocccus pentosaceus .Food Chem 122, 633–637.–41. ZHANG,
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Authors’ address
Hana Buchtová and Ladislav Kašpar, University of Veterinary and Pharmaceutical Sciences Brno,
Department of Meat Hygiene and Technology, Palackého tř.1946/1, Brno, Czech Republic.
IAMO
Delegation travels to Moscow for discussions
Led by the Halle (Saale), Germany,
based Leibniz Institute of Agricultural
Development in Transition
Economies (IAMO) Director Professor
Thomas Glauben, adelegation
travelled to Moscow, Russian Federation,
for co-operation negotiations.
There the IAMO researchers held
bilateral discussions with respected
research institutes and
organizations regarding the opportunities
for research and further
development of the agricultural
sector in Europe and Asia.
Alongside the presentation of
ongoing research projects of the
institute, the participants in the
co-operation negotiations discussed
what specific measures can
be taken to improve interaction
between representatives from the
fields of science, politics and
practice.
In the scope of the visit, which
lasted several days, IAMO researchers
Professor Thomas
Glauben, Dr.Ihtiyor Bobojonov, Dr.
Ivan Duric and Dr.Oleksandr
Perekhozhuk met for in-depth
discussions with representatives of
renowned research institutes and
organisations in Moscow, including
the heads of the German Houses of
The Iamo delegation in discussion with the Russian Academy of Sciences as well
as the German Embassy in Moscow. Photo: H. Snell
Research and Innovation Moscow
(DWIH), the director of the Moscow
office of the Food and Agriculture
Organization of the United Nations
(FAO), the president of the National
Union of Food Exporters, the staff
members of the German Embassy in
Moscow, the heads of the Russian
Academy of Sciences and other
acclaimed research institutes, such
as the Center of Economic and
Financial Research (CEFIR), the New
School of Economics (NES) and the
Higher School of Economics (HSE).
In avery open atmosphere the
various partners discussed issues
within the context of globalisation,
digitalisation and geopolitical
challenges concerning the possibilities
for establishing more longterm
oriented, sustainable cooperation
formats for researching
developments in the food sectors
of Europe and Asia.
In addition, the IAMO researchers
reported on the current research
projects at the institute, such as
the BMEL-funded Starlap project for
the globalization of food chains in
the Russian Federation, the BMBFfunded
KlimAlez project for the
establishment of agricultural insurance
markets to cover climate risks
in Central Asia and the BMBFfunded
UaFoodTrade project regarding
the integration of Ukrainian
agricultural markets.
Within the highlyconstructive
discussions the first considerations
concerning the establishment
of asustainable joint platform
for regular interaction and the
staging of events as well as the
joint addressing of research issues
and projects were raised. In addition,
intensive exchange of researchers
and increased dialogue
with representatives from the
fields of policy and practice are
also planned. “The discussions
once again highlighted the considerable
interest and high degree of
openness of our partners in the
Russian Federation for sustainable
co-operation,” said Thomas
Glauben.
//www.iamo.de

Fleischwirtschaft international 2_2018
57
Effect of corn starch and skim milk
powder on the oxidative stability of
ameat model system
Research &Development
By Gauri Jairath, Diwakar Prakash Sharma, Randhir Singh Dabur and Pradeep Singh
The study envisages the evaluation of oxidative stability of ameat model
system (buffalo male calf meat sausages) incorporated with fat replacers
viz. corn starch (CS) and skim milk powder (SMP) at refrigerated storage
(4±1°C) under aerobic conditions. Three treatments were prepared: Control=
sausages with 20% fat, T­1= sausages with 6% CS, T­2= sausages with
3% SMP. The samples were evaluated at afivedays interval for oxidative
stability measuring thiobarbituric acid reacting substances values
(TBARS) and free fatty acid (FFA), and other quality parameters until
incipient spoilage. The results showed that T­2and T­3samples were more
oxidative stable as TBARS and FFA were significantly (P≤0.05) lower
throughout the storage period in comparison to control. Treated products
were of comparable microbial quality in comparison to control, but had
higher sensory scores throughout the storage period. The results concluded
that oxidative stability of products incorporated with CS and SMP is
effectively better than that of control.
Lipids do not onlyact as asource of lipophilic vitamins (A, D, E, K) and
polyunsaturated fatty acids, but also impart binding, flavor and richness
to the product. But some negative factors are also associated with dietary
fat which exert direct or indirect impacts on human health. Fat is very low
oxidative stable and undergoes many changes while processing and storage
which may result in generation of many health hazardous secondary
metabolites such as low-molecular-weight aldehydes and ketones
(BYSTRICKÝ and DIČÁKOVÁ,1998;CICHOSZ et al., 2011). In food, these metabolites
react readilywith other food ingredients, e.g. proteins, forming permanent
connections with them. This in turn reduces their nutritional value and
results in sensory changes (HĘŚ and KORCZAK,2007). In the body these metabolites
like free fatty acids are aging factors and stress inducers. To
maintain the oxidative stability of finished products, researchers have
taken the steps by incorporating antioxidants (free radical scavengers).
However, antioxidant incorporation does not solve the problem fullybecause
of sensory problems at ahigher rate of incorporation and continues
the degradation of lipids. Thus, directlyremoving the source of metabolites
i.e. fat will resolve the issue of oxidative stability to agreat extent. However,
removal of fat is not so easy as fat less product become flavorless, hardy
and rubbery in texture and difficult to chew. Therefore, fat replacement
requires such ingredients which have binding properties like fat and are rich
in flavor.Thus, corn starch and skim milk powder were taken in the study to
evaluate the oxidative stability of the finished products. In addition, it will
provide low calorie products as per today consumers’ desire.
Corn starch is known to have water-binding properties and come under
the carbohydrate group. Traditionally, it has been used in muscle foods to
improve quality and occasionallytoextend the higher cost of the meat
fraction of the product. The effect is based on the ability of starch to gelatinize
when heated in awater containing medium, thereby binding relatively
large amount of water (HODGE and OSMAN,1976; KHALIL,2000). Skim milk powder
is widelyused as aneutral filler with good water binding properties in
comminuted meat products (SERDAROGLU and DENIZ,2004). Replacing fat with
milk proteins in low fat meat products significantlyimproved the cooking
characteristics (ANDIC and BORAN,2015). SERDAROGLU and DENIZ (2004) and HSU
and SUN (2006) incorporated skim milk powder in turkey meat and pork meat
at 3and 4% level, respectively, as afat replacer.
Keywords
» Corn starch
» Microbial quality
» Oxidative stability
» Sensory scores
» Skim milk powder
Therefore, the present study was conducted to study the effect of corn
starch and skim milk powder on the oxidative stability of buffalo male calf
meat sausages (meat model system) and other quality and sensory parameters
stored at refrigerated temperature under aerobic condition.
Materials and methods
Materials
Healthy male buffalo calves of 10-12 months of age, weighing around 130kg
were slaughtered as per the standard procedure with the consideration of
animal welfare, in the departmental slaughterhouse (Department of Livestock
Products Technology, Lala Lajpat Rai University of Veterinary and
Animal Sciences, Hisar). The carcasses were deboned manuallyafter 24 h
prior chilling followed by meat packaging in LDPE bags and storing at
–18±1 o Ctill further use. The food grade ingredients of established brands
were procured from the local market. The chemicals and ready-made media
used in the study were procured from reputed firms (Cdh Chemicals, Sigmae
Aldrich and Hi-Media). Corn starch (CS; Weikfield; Weikfield Food Pvt. Ltd)
and skimmed milk powder (SMP; Sterling Agro Industries Ltd., New Delhi)
used as fat replacer in the study were purchased from the local market.
Preparation of the sausages
The formulation (Tab. 1) and processing of control and low-fat sausages
were standardized by preliminary trials. After thawing overnight in arefrigerator
(4±1 o C), the deboned meat was minced in an electrical meat mincer
(3 mm plate) (Mado Primus Meat Mincer, MEW-613;Dr. Froeb India Pvt. Ltd.)
followed by manual mixing of all ingredients and then vacuum tumbled for
2h.The emulsion thus formed was filled in cellulose casings by ahand
operated sausage filling machine and was steam cooked for 35 min. The
cooked sausages were tempered in chilled water for 5min and the casings
were peeled off. The low fat sausages were prepared in the similar manner
as mentioned for the control sausages, except that CS and SMP were added
instead of vegetable fat at 6% and 3% levels. The levels were selected on
preliminary trial basis. Atotal of three treatments (1.5kgeach) was prepared
viz. Control= sausages with 20% vegetable fat, T-1= sausages with
6% CS, T-2= sausages with 3% SMP.The products were packaged hygienicallyinpre-sterilized
LDPE bags under aerobic condition (five packs of 300 g
of each treatment). The products were stored at refrigeration temperature
(4±1 o C) in the dark and samples were drawn at afive days interval until
Received: 20May 2017 |reviewed: 11 September 2017 |revised: 26September 2017 |accepted: 26September 2017

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58
Fleischwirtschaft international 2_2018
Research &Development
Effect of corn starch and skim milk powder...
incipient spoilage for the evaluation of oxidative stability measured by free
fatty acid (FFA), thiobarbituric acid reacting substances (TBARS) and other
parameters like pH, microbial quality and sensory attributes to access its
consumers’ acceptability too.
Methods
TBARS
The extraction method described by WITTE et al. (1970) was followed with
suitable modifications. The TBARS value was calculated as mg malonaldehyde
per kg of sample by multiplying the O.D. value with aK-factor of 5.2.
FFA
The method as described by KONIECKO (1979) was followed for the quantification
of FFA. The percentage of FFA were calculated as follows:
FFA (%)= 0.1×ml 0.1N alcoholic KOH×0.282 /Wt. of sample (g)×100
pH
The pH of cooked sausages was determined (TROUT et al., 1992) with apH
meter (CyberScan pH 510,Eutech Instruments; Thermo Fisher Scientific, Navi
Mumbai) equipped with acombined glass electrode. Tengrams of sample
was homogenized with 50 ml of distilled water for 1min using pestle and
mortar.The electrode was dipped into the suspension and the pH value of
the sample was recorded.
Microbiological quality parameters
Standard plate count (SPC), psychrotrophic count, total coliforms count and
yeast and mould counts of the samples were enumerated following methods
as per described by APHA (1992) and expressed as log10 cfu/g of sample.
Preparation of sample and serial dilution
The samples were opened in an inoculation chamber equipped with laminar
flow (RH-58-03, Rescholar equipments, Ambala) pre-sterilized by near flame
UV radiations observing all possible aseptic conditions. Tengrams of sample
was transferred to apre-sterilized mortar containing 90 ml of sterile 0.1%
peptone water (RM001; Hi-Media Laboratories Pvt. Ltd., Mumbai). The sample
was homogenized for 2min using asterile pestle and mortar for uniform
dispersion and to get a10 -1 dilution. To prepare a10 -2 dilution, 1mlofthe
diluted solution was quantitativelytransferred and then mixed uniformlyin
Composition
Tab. 1: Formulation of buffalo male calf meat sausages
Name of ingredients
Percentage (w/w)
Control T-1 T-2
Lean meat 100.00 100.00 100.00
Salt 2.00 2.00 2.00
TSPP 0.40 0.40 0.40
Sodium nitrite 0.02 0.02 0.02
Spice mix 2.00 2.00 2.00
Condiment mix (onion: 3.00 3.00 3.00
garlic) 2:1
Albumen 5.00 5.00 5.00
Refined wheat flour 2.00 2.00 2.00
Ice flakes 8.00 8.00 8.00
Vegetable oil 20.00 – –
Corn starch – 6.00 –
Skim milk powder – – 3.00
Control= sausages with 20% fat, T-1= sausages with 6% corn starch, T-2= sausages with
3% skim milk powder
Source: JAIRATH etal. FLEISCHWIRTSCHAFT international 2_2018
Source: JAIRATH et al. FLEISCHWIRTSCHAFT international 2_2018
Fig.: Effects of corn starch and skim milk powder on the TBARS of low fat buffalo
calf meat sausages stored at refrigerated temperature (4±1°C) under aerobic
conditions.
atest tube containing 9mlofsterile 0.1% peptone water and so on. Serial
dilutions were made as per requirement.
Sensory evaluation
Apanel of six-member experienced judges consisting of faculty members
and postgraduate students of the department evaluated the samples for
the sensory attributes using an 8-point descriptive scale (KEETON,1983). Two
training sessions of the sensory panelists were conducted to detail them
about the product characteristics and sensory performance. The samples
were warmed in amicrowave oven for 20 sbefore being served to the sensory
panelists on white porcelain plates under natural light and suitably
coded. Water was served for rinsing the mouth before another sample was
evaluated to avoid any type of bias.
Statistical analysis
The whole set of experiments were conducted three times for the consistency
of results. Each parameter was measured in duplicate, whereas for
microbial analysis, the observations for each trial were taken as three and
for sensory evaluation, the observations were six for each trial. The data
was analyzed statisticallyonthe SPSS-16.0 (SPSS Inc., Chicago, II, USA)
software package as per standard methods (Snedecor and Cochran, 1994)
by two way analysis of variance (ANOVA) at a5%level (p

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Fleischwirtschaft international 2_2018
59
Research &Development
Effects
Tab. 2: Effect of corn starch and skim milk powder on the FFAs and pH of the
low­fat buffalo calf meat sausages (Mean±S.D., N= 6).
Treatments/ Days 0 5 10 15
FFA (% oleic acid)
Control 0.349±0.02 Ac 0.421±0.02 Bc 0.530±0.01 Cc 0.714±0.09 Dc
T-1 0.070±0.01 Aa 0.104±0.02 Ba 0.175±0.01 Ca 0.247±0.02 Da
T-2 0.102±0.01 Ab 0.158±0.02 Bb 0.253±0.02 Cb 0.394±0.02 Db
pH
Control 5.96±0.01 Aa 5.93±0.02 Aa 6.18±0.0 Bb 6.32±0.02 Cc
T-1 6.03±0.01 Bb 5.98±0.01 Aa 6.14±0.02 Ca 6.21±0.02 Da
T-2 6.05±0.03 Bb 5.94±0.01 Aa 6.15±0.01 Ca 6.28±0.03 Db
Control= sausages with 20% fat, T-1= sausages with 6% corn starch, T-2= sausages with 3% skim milk powder; Means with
different capital letter superscript in arow and small letter superscript in acolumn within agroup differ significantly(P≤0.05).
Source: JAIRATH etal. FLEISCHWIRTSCHAFT international 2_2018
increase (JO et al., 1999). These values were measured highest for control
and more than the threshold limit of 1.0(1.10)on15day of the storage. There
is adetectable off odor with TBARS values more than 1.0(MELTON,1983).
FFAs are the products of enzymatic or microbiological degradation of
lipids and the percentage of FFAs is used as an indicator of fat stability
during storage. To assess the level of lipid oxidation in cooked male
buffalo calf meat sausages, the percentage of FFAs was calculated
(Tab. 2). The FFA value was observed to be significantlylower in the
treated products than in control sausages on day 0which was definitely
due to the lower fat content of the developed products. The FFA content
of T-2was significantlyhigher than that of T-1, which might be due to a
relative higher fat and mineral content of the
latter.Though SMP is rich in salts which act
as pro-oxidants, the FFA values of T-2still
remained below control products due to less
availability of substrate for oxidation (KUMAR
and SHARMA,2003). Asimilar trend continued
throughout the storage period. The significant
increase in the free fatty acid content
with the increase in storage period was due
to the progressive oxidation of lipids during
storage. The results are in agreement with
KANATT et al. (1998) in chicken meat during
low temperature storage and with BERWAL et
al. (2013)inchicken meat mince incorporated
cookies under aerobic packaging at ambient
temperature.
The pH of treated sausages varied significantly(P≤0.05)
with the addition and type of
the fat replacer incorporated in the products
(Tab. 2). The pH of fat replacers incorporated in
the sausages was significantly(P≤0.05) higher
than that of the control.
The pH decreased significantlyonday 5,
however, thereafter it followed an increasing
trend throughout the storage, irrespective of
the type of product. The decrease in pH on
day 5might be due to the metabolic activity of
the bacteria which converted sugar into acids
(JAY et al., 1962). The further increase in pH
might be due to the deamination of proteins
(KARABAGIAS et al., 2011). The pH of T-1sausages
on the last day of storage was significantly
lower in comparison to others, which might be
Microbiology
due to better water binding ability which leads
to less free water availability to the microbes.
Microbiological quality
The microbial quality of sausages did not
show any significant variation with incorporation
of fat replacers (Tab. 3). The SPC of all the
products was comparable on day 0and 5. The
counts followed asignificant linear increasing
trend from day 0today 15 in all low-fat and
control products. KUMAR and SHARMA (2004) also
reported an increase in SPC during arefrigerated
storage period. On day 15,the counts
were found higher than 5.33 log10 cfu/g which
is considered to be an indicative of unacceptability
of cooked meat products (CREMER and
CHIPLEY,1977).
The psychrotrophic count was comparable
in the treated products irrespective of treatment
except in control, in which psychrotrophs
were not even detected on day 0.
However, the psychrotrophs were detected on
day 5and thereafter.The absence of psychrotrophs
in control on day 0and the presence (significantlyhigher) thereafter
was probablybecause of the presence of the high-fat content which
acted as ahurdle for the growth of microbes and later because of lipid
oxidation, this hurdle was overcome by microbes (FREDERICK et al., 1994; JAY,
1996). The counts showed asignificant increasing trend with the progression
of storage days. Similar findings were observed by KUMAR and SHARMA
(2003) and KUMAR et al. (2007) in low fat ground pork patties.
Acoliform count was not detected in any sample throughout the storage
study from day 0today 15.This could be due to the cooking of product to
an internal temperature of 75 °C and the antimicrobial effect of nitrite used
in the formulation which might have been lethal to the coliforms and re-
Tab. 3: Effects of different fat replacers on the microbial quality of low fat
buffalo calf meat sausages packaged in aerobic condition at refrigerated
temperature (4±1 °C) (Mean±S.D., N= 6).
Treatments/ Days Day 0 Day 5 Day 10 Day 15
SPC (log10 cfu/g)
Control 2.41±0.08 Aa 3.05±0.12 Ba 4.27±0.16 Cb 5.90±0.11 Db
T­1 2.50±0.10 Aa 3.11±0.10 Ba 4.11±0.06 Ca 5.70±0.08 Da
T­2 2.46±0.12 Aa 3.07±0.12 Ba 4.15±0.12 Ca 5.75±0.13 Da
Psychrotrophic count (log10 cfu/g)
Control ND 1.72±0.24 Aa 2.15±0.09 Bb 2.63±0.11 Cb
T­1 1.46±0.27 Aa 1.76±0.06 Ba 1.98±0.05 Ca 2.24±0.17 Da
T­2 1.43±0.24 Aa 1.79±0.11 Ba 1.99±0.09 Ca 2.28±0.14 Da
Coliform count (log10 cfu/g)
Control ND ND ND ND
T­1 ND ND ND ND
T­2 ND ND ND ND
Yeast and mold count (log10 cfu/g)
Control ND ND 0.85±0.67 Aa 1.57±0.24 Ba
T­1 ND ND 0.90±0.70 Aa 1.53±0.18 Ba
T­2 ND ND 0.93±0.48 Aa 1.59±0.19 Ba
Control= sausages with 20% fat, T-1= sausages with 6% corn starch, T-2= sausages with 3% skim milk powder (ND= not
detectable); Means with different capital letter superscript in arow and small letter superscript in acolumn within agroup
differ significantly(P≤0.05).
Source: JAIRATH etal. FLEISCHWIRTSCHAFT international 2_2018

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Effect of corn starch and skim milk powder...
Sensory
Tab. 4: Effects of corn starch and skim milk powder on the sensory attributes
of low fat buffalo calf meat sausages packaged under aerobic condition at
4±1°C (Mean±S.D., N= 18).
Treatments/ Days Day 0 Day 5 Day 10*
Color and appearance
Control 7.17±0.25 Ca 6.94±0.16 Ba 6.19±0.25 Aa
T­1 8.00±0.00 Cb 7.83±0.24 Bc 7.47±0.27 Ac
T­2 7.89±0.21 Cb 7.63±0.23 Bb 7.13±0.23 Ab
Flavor
Control 7.03±0.32 Ca 6.78±0.26 Ba 6.17±0.34 Aa
T­1 7.94±0.24 Cb 7.75±0.31 Bb 7.36±0.23 Ab
T­2 7.86±0.23 Cb 7.67±0.24 Bb 7.33±0.24 Ab
Texture/ Tenderness
Control 7.06±0.16 Ca 6.89±0.21 Ba 6.13±0.29 Aa
T­1 8.00±0.00 Cc 7.83±0.24 Bc 7.67±0.34 Ac
T­2 7.69±0.35 Cb 7.44±0.16 Bb 7.13±0.23 Ab
Juiciness
Control 7.11±0.21 Ca 6.64±0.33 Ba 5.91±0.31 Aa
T­1 7.97±0.12 Cc 7.75±0.26 Bc 7.39±0.21 Ac
T­2 7.47±0.21 Cb 7.31±0.25 Bb 7.14±0.23 Ab
Overall acceptability
Control 7.14±0.23 Ca 6.81±0.35 Ba 6.00±0.30 Aa
T­1 7.94±0.17 Cc 7.72±0.31 Bc 7.44±0.16 Ac
T­2 7.83±0.24 Cb 7.50±0.17 Bb 7.11±0.21 Ab
Control= sausages with 20% fat, T-1= sausages with 6% corn starch, T-2= sausages with 3% skim milk powder; Means with
different capital letter superscript in arow and small letter superscript in acolumn within agroup differ significantly(P≤0.05).
*Nosensory was done after day 10 of storage
Source: JAIRATH etal. FLEISCHWIRTSCHAFT international 2_2018
flected the good hygienic practices during the processing of products.
Similarly, KUMAR et al. (2007) and SUDHEER et al. (2011)observed no coliforms
during refrigeration storage of low fat ground pork patties and restructured
chicken blocks, respectively.
Yeast and mold counts were detected from day 10 onwards of storage in
all products. The growth of yeast and mold may be due to the reduction in
the aw level as aresult of moisture loss during storage.
Sensory evaluation
Sensory quality of sausages was significantlyinfluenced by storage condition
(Tab. 4). The color and appearance scores were significantlyinfluenced
by the incorporation of fat replacers and storage days. The color and appearance
scores were significantlyhigher in low fat products throughout
the storage period in comparison to control. This reflected the fact that
decreasing the fat content increases the redness of the product (HUGHES et
al., 1998). Similar results were found with tapioca starch in buffalo meat
patties by NISAR et al. (2009).
These scores followed adecreasing trend in all the products throughout
the storage, however, the scores were in order T-1>T-2>Control. The significantlyhighest
color and appearance scores of T-1might be attributed to its
lower fat content. The color and appearance scores followed adecreasing
trend with the increase in storage days possiblydue to surface dehydration
in aerobic packaging (KUMAR and SHARMA,2003).
The flavor scores were significantlyhigher in treated sausages than in
control throughout the study period. An enhancement of flavor release
during mastication might be due to the slow release of bound water during
the physical breakdown allowing amore effective flavor release (TROUT et al.,
1992).
Similar results were observed by PONSINGH et al. (2010)with potato starch
in buffalo meat sausages. All the products were found microbiologically
unacceptable on day 15,hence sensory evaluation
was carried up to day 10 only.
The textural/tenderness scores of low fat
products were significantlyhigher than control.
The scores of T-1were the highest
amongst all. The improvement in tenderness
properties might be due to the considerable
swelling of the starch granules during cooking.
BERRY and WERGIN (1993) indicated that the
improved tenderness of patties containing
potato starch was due to extensivelyhydrated
starch granules which opened the fibrous
structure of patties. The results were in the
consonance with that of KUMAR and SHARMA
(2003) in low fat ground pork patties incorporated
with milk co-precipitates. GIESE (1992)
emphasized that modified food starches have
been used as binders to maintain tenderness
in low fat meat products. The scores followed
adeclining trend in all products during storage,
irrespective of type of treatment. This
can be attributed to moisture loss occurring in
aerobic packaged products which lead to
harder texture. MATLOCK et al. (1984) and HO et
al. (1997) also reported adecrease in tenderness
of products with the progress of refrigerated
storage. Similar findings were observed
by Wu et al. (2000) in pork chops and beef
patties.
Juiciness scores of low fat products were
significantlyhigher than control. The scores of
T-1were the highest amongst all. This could
be due to the greater moisture retention and
water binding properties of starch (GIESE,
1992). The results of KHALIL (2000) and MANSOUR
(2003) indicated an increase in the juiciness of
beef patties by using starches. The scores
followed adeclining trend in all products during the storage period which
could be due to moisture loss occurring in aerobic packaged products
which lead to lower juiciness.
The sausages formulated with fat replacers had higher overall acceptability
scores than control in accordance with the above discussed sensory
attributes. Similar results were also observed by KHALIL (2000) in low fat beef
patties formulated with modified corn starch and water.The sausages
showed asignificant decline in overall acceptability scores, with progression
of the storage period. It could be due to an increase in lipid oxidation,
pigment oxidation and degradation of protein in sausages over the storage
period (KUMAR and SHARMA,2003).
Conclusions
The products incorporated with corn starch and skim milk powder showed
higher oxidative stability in terms of TBARS and FFAs values and lower rate
of quality changes in comparison to control products. The incorporation of
CS and SMP did not influence the sensory attributes and developed products
were much relished by sensory panelists. The oxidative stability of the
products indicates that the replacement of fat with corn starch and skim
milk powder may be an alternative or supplement to antioxidant incorporation
to avoid the health issues associated with lipid secondary metabolites.
The finished oxidative stable products are thus less prone to rancidity, thus
have higher shelf life. The research presents the consumers alow fat, low
calorie product with more shelf life
Acknowledgment
The first author sincerelyexpresses her greatest gratitude to the Department of
Science and Technology, New Delhi, India for the award of Inspire fellowship to
pursue Ph.D. programme (Inspire fellowship No. IF130797).

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SCHNEPE,M.(2000): Moisture loss and lipid oxidation for precooked beef patties
stored in edible coatings and films. J. Food Sci. 65, 300–304.
Authors’ adresses
Gauri Jairath (corresponding author: gaurilpt@gmail.com, Scientist, Department of LPT,ICAR­
CSWRI, Avikanagar, Rajasthan­304501, India), Diwakar Prakash Sharma, Randhir Singh Dabur and
Pradeep Singh, Department of Livestock Products Technology, College of Veterinary Sciences, Lala
Lajpat Rai University of Veterinary and Animal Sciences, Hisar­125004 (India).
Irta
Meat fermentation knowledge from Spain
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//www.irta.eu

62
Fleischwirtschaft international 2_2018
Research &Development
Enhancing the quality of silver carp fillets
by gamma radiation and coatings
containing rosemary essential oil
By Mohammad Hasan Mohammad Abd El-daiem, Hoda Gamal Mohammad Ali and Mohamed Fawzy Ramadan Hassanien
The objective of this work was to study the combined effect of gamma (γ)
irradiation and coatings containing 0.5% rosemary (Rosmarinus officinalis)essential
oil (RO) on the chemical, microbiological and sensorial
qualities of silver carp (Hypophthalmichthys molitrix )fishfillets (SFF)
during cold storage (4 o C). SFF were divided into three groups; uncoated
SFF (control), coated SFF with edible coating (without additives), and
γ­irradiated SFF (1, 3, and 5kGy)coated with coating containing 0.5%
rosemary.Gamma irradiation at 1, 3, and 5kGy with coating reduced the
initial total bacterial count, the counts of psychrophilic bacteria and lactic
acid bacteria (LAB) and prolonged shelf­life of the samples. Coated samples
irradiated at 1kGy reduced the counts of Enterobacteriaceae, Staphylococcus
aureus and Bacillus cereus as well as eliminating Vibrio spp. and
Salmonella spp., while coated samples irradiated at 3and 5kGy eliminated
completely these bacteria. Combined treatments showed slight increase
of thiobarbituric acid reactive substances (TBARS) post irradiation during
cold storage, but had no effects on the total volatile basic nitrogen (TVBN)
and trimethylamine (TMA) contents, while agradual increase in these
chemical quality indexes was observed during cold storage. Combined
treatment had no adverse effects on the sensory properties of SFF. It could
be concluded that incorporation of RO in edible coating increases the
bacterial inhibitory effect of γ irradiation and RO is suitable for SFF preservation.
Keywords
» Quality control
» Rosmarinus officinalis
» Hypophthalmichthys molitrix
» Edible coating
» Essential oil
» Sea food
Fish is an extremelyperishable food compared with other fresh
commodities. Silver carp (Hypophthalmicthys molitrix )isone of the
most economicallyimportant freshwater cultured fish species in
eastern countries because of its fast growth rate, easy cultivation,
high feed efficiency ratio and nutritional value (MUELLER and LICEAGA,
2016). Hypophthalmichthys molitrix is an easilyperishable product
because of its high-water activity, presence of autolytic enzymes and
high levels of volatile basic nitrogen as well as free amino acids.
Therefore, taking measures to delay the loss of Hypophthalmichthys
molitrix quality and extending the storage life is worthwhile (XU et al.,
2010;KACHELE et al., 2017). Extending the shelf-life and improving the
storage quality of fresh silver carp fillets are necessary.
The short shelf-life of fresh fish and fish products is brought
about biological reactions such as lipid oxidation, enzymatic and
microbial activities (HE and XIAO,2016). Deterioration of fish occurs
because of bacteriological activity leading to loss of quality and
subsequent spoilage (BINDU et al., 2013). Spoilage reactions can be
inhibited by traditional processing and preservation procedures, but
there is an increasing interest in products with milder and more
natural mechanisms of preservation (GOULD,1996). Measures such as
modified atmosphere packaging, vacuum packaging, frozen storage,
and irradiation were suggested to preserve fish products
(OZOGUL et al., 2000; GARRIDO et al., 2016). On the other hand, frozen
products need to be thawed before cooking and usuallydrip during
thawing. Fillets stored under refrigeration conditions with simple
packaging are cheaper to manufacture and easier for consumers to
cook. Because fish fillets are highlyperishable products, certain
preservation methods must be applied to maintain fillet quality for
the period needed for market distribution and display.Tomeet consumer
demands for safer foods, studies were focused on using
natural ingredients to enhance food quality and shelf life (WENJIAO et
al., 2013;WANG et al., 2014). Edible coatings or films are possible
candidates for such preservation purposes (SIRIPATRAWAN and NOIPHA,
2012). Edible coatings or films have been used as moisture barriers,
oxygen barriers, mechanical property modifiers and food additive
carriers in food products (PEREIRA DE ABREU et al., 2012). Antimicrobial
edible coatings acting as aprotective barrier can be used to retard
food spoilage, thus extending food shelf life (CAGRI et al., 2004; CHA and
CHINNAN,2004). Edible films that can be used to coat foods may contain
protein (i.e. wheat protein, maize protein and casein), polysaccharides
(cellulose and starch) and lipids (BALDWIN et al., 1997). Immobilizing
antimicrobials into film forming solutions is avery advantageous
technology for food preservation. The resulting bio-active films or
coatings provide more inhibitory effects against spoilage and pathogenic
bacteria by lowering the diffusion processes and maintaining
high concentrations of the active molecules on the food surfaces
(OJAGH et al., 2010).
Essential oils (EO) are regarded as natural alternatives of chemical
preservatives and their use in foods meets the demands of consumers
(NEGI,2012; ABDELDAIEM et al., 2016).Among the EO from various
aromatic plants, rosemary (Rosmarinus officinalis )essential oil (RO) is
promising. R. oficinalis is acharacteristic spice of the Mediterranean
cuisine which is widelyused in raw cooked foods yielding adistinct
but pleasant aroma and taste. RO exhibits antimicrobial and antioxidant
actions and has possible activity as an antispasmodic and in
diabetes (HUANG et al., 2017). To increase shelf-life of fresh fish natural
preservatives (antimicrobial and antioxidants) have been used (BURT,
2004; ABDELDAIEM et al., 2017).Rosemary, thyme, garlic, bay leaf,
Received: 20 June 2017 |reviewed:14September 2017 |revised:26September 2017 |accepted: 26 September 2017

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Research &Development
oregano, marjoram, and clove EO have been used alone or in combination
with other preservation methods such as modified atmosphere
packaging MAP, salting and irradiation to improve the sensory characteristics
and extend the shelf-life of foods. RO has been studied for its
antimicrobial and antioxidant activity in various commercial or model
foods including raw and cooked chicken, beef, fish, fish oil, sunflower
oil and egg yolk (BURT,2004; RAEISI et al., 2016).
Irradiation as amethod for meat preservation has excellent potential
to improve meat safety and extend shelf-life (AL-BACHIR,2016;
ABDELDAIEM et al., 2016).The approval of meat irradiation by FDA (1997)
has made consumers more confident and attracted the interest of
industries concerned with food quality.Irradiation technology is
rapidlyentering commercial reality throughout the world. AJoint
Composition
Tab. 1: Chemical constituents of RO
Compound Relative content (%)
α-Pinene 24.1 ±0.28
β-Pinene 5.33 ±0.07
1,8-Cineol 12.6 ±0.13
γ-Terpinene 0.34 ±0.03
β-Terpineol 0.84 ±0.04
α-Terpinolen 0.85 ±0.06
Camphor 9.52 ±0.16
Borneol 6.76 ±0.11
α-Terpineol 3.60 ±0.09
Verbenone 4.03 ±0.07
Bicyclo 0.40 ±0.06
Benzaldehyde 1.68 ±0.08
Camphene 2.74 ±0.06
Propanol 0.85 ±0.03
Myrtanol 3.05 ±0.26
Cyclopropane 0.15 ±0.03
Cinnannaldehyde 5.33 ±0.08
Endobornyl 1.47 ±0.26
Phenol 2.57 ±0.03
Promecarb 0.91 ±0.02
Caryophyllene 4.77 ±0.26
α-Humulene 2.34 ±0.06
Zingiberene 3.07 ±0.03
α-Gurjunene 0.73 ±0.07
Δ-Cadinene 0.92 ±0.07
α-Calacorene 0.63 ±0.04
Naphthalene 3.64 ±0.06
Zingiberene 2.07 ±0.05
α-Gurjunene 0.32 ±0.03
Δ-Cadinene 0.52 ±0.03
Source: ABD EL-DAIEM andHassanien FLEISCHWIRTSCHAFT international 2_2018
FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiation
of Food has ruled that foods subjected to low dosage (up to 10 kGy) of
irradiation are safe and do not require toxicology testing (WEN et al.,
2006). The current trends consist to develop combination of mild
treatments with low dose gamma irradiation to improve food safety
and to extend the products shelf-life (LACROIX and OUATTARA,2000). The
present work was undertaken to study the effect of gamma (γ)irradiation
at doses of 1, 3and 5kGy in combination treatment with edible
coatings containing RO as anatural antimicrobial agent on the quality
of silver carp fish fillets (SFF) during cold storage (4 o C) for 27 days.
Materials and methods
Preparation and GC­MS analysis of RO
Rosemary (Rosmarinus officinalis )essential oil (RO) was prepared by
the hydrodistillation method using aClevenger apparatus. The plant
materials (about 150g)were ground into small pieces (2 µmparticle
size) and placed in aflask (2 L) with double distilled water.Then the
mixture was boiled for 4h.The extract was condensed in cooling vapor
to collect the RO. The extracted RO was dried over anhydrous sodium
sulphate. RO was kept at freezing temperature (–18 °C) until used.
GC-MS analysis of RO was performed on aHewlett-Packard model
6890 Series GC System equipped with aHP5973 MS detector (EI mode,
70 eV). Acolumn type, HP-5 (5% phenyl dimethylsiloxane) with a
length of 30 m, an inside diameter of 0.25 mm, and afilm thickness of
0.25 µm, was used. The temperature of the column was programmed
to increase after 5min from 70 °C to 150°Catthe rate of 2°C/min then
after 5min from 150°Cto250 °C at the rate of 1°C/min. Helium was
used as acarrier gas at aflow rate of 1mL/min. The injector and
detector temperatures were 250 °C and 280 °C, respectively. The
components in RO were identified by comparing based on gas chromatographic
retention indices, mass spectra from Wiley MS Chemstation
Libraries (6 th ed., G1034, Rev.C.00.00, Hewlett-Packard, Palo Alto,
CA) and the literature.
Preparation of coating solution
The coating solution was prepared by dissolving 4.7% protein powder (calcium
caseinate) in awater-ethyl alcohol mixture (3:1, v/v) at 75 °C under
magnetic stirring for 15 min. Ethyl alcohol was used to reduce drying time
and obtain atransparent and shiny calcium caseinate coating, then glycerol
was added (as aplasticizer by 1.9%, v/v) and the solution was stirred
for another 10 min under the same condition and cooled. RO (0.5%, v/v) was
added and the mixture and further stirred until the RO dissolved. The final
solution was sonicated about 1hto remove air bubbles or dissolved air.
Preparation of SFF and coating application
Fresh silver carp (Hypophthalmichthys molitrix )fish with average
weight of 600 gper tail was purchased from alocal supermarket
(Cairo, Egypt) and immediatelybrought into the laboratory.The fillets
were made within 2–3 hafter the fish were received. The average
weight of SFF was 220 to 250 g, and the obtained fillets were cut into
pieces. The fillet pieces were dipped in freshlyprepared coating solution
for 1–2min, drained for 2min, and dried with amild flow of air in
an air dryer at room temperature for 30 min. To obtain acalcium caseinate
coating, the coating process was conducted twice. The fillets
(four pieces per bag) were packaged in low density polyethylene
plastic bags and divided into three groups: uncoated control, coated
with coating solution without RO, and coated with coating solution
containing 0.5% RO and then stored at –20 °C till irradiation treatment.
Irradiation treatments
Samples of SFF coated with protein-based materials containing 0.5%
RO were exposed to gamma irradiation at doses of 1, 3and 5kGy using
60
Co from the unit Gamma Chamber 4000, at the National Center for
Radiation Research and Technology (NCCRT,Atomic Energy Authority,
Egypt). The dose rate at the time of experimentation was 1.2kGy/h.
After irradiation, all samples were stored at 4±1°Cfor 27 days.

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Fleischwirtschaft international 2_2018
Research &Development Improving the quality of silver carp fillets ...
Source: ABD EL-DAIEM, and HASSANINEN FLEISCHWIRTSCHAFT international 2_2018
Source: ABD EL-DAIEM and HASSANIEN FLEISCHWIRTSCHAFT international 2_2018
Fig. 1a:Effects of combined treatments of γ­irradiation with coating containing
RO on the total aerobic count of SFF during cold storage
Fig. 1b:Effects of combined treatments of γ­irradiation with coating containing
RO on the psychrophilic bacteria of SFF during cold storage
Microbiological analysis
Colony forming units for total bacterial count were counted by plating on
plate count agar medium and incubation at 30 °C for 3–5 days (APHA,
1992). Total psychrophilic bacteria were enumerated on plate count agar
medium after incubation at 5°Cfor 7days as recommended by APHA
(1992). Lactic acid bacteria (LAB) were counted by the pour plate over
layer method on MRS medium (Oxoid manual, 1982). Enterobacteriaceae
were counted on violet red bile glucose agar medium after incubation for
20–24 hat37°C(ROBERTS et al., 1995). Staphylococcus aureus was
counted using Baird-Parker medium incubated at 35 °C for 24–48 h(Oxoid
manual, 1998). Bacillus cereus was counted using Mannitol-egg Yolk-
Polymyxin (MYP) agar incubated at 37 °C for 16–24 hasdescribed by
ROBERTS et al. (1995). Samples of SFF were examined for the presence of
Source: ABD EL-DAIEM and HASSANIEN FLEISCHWIRTSCHAFT international 2_2018
Fig. 1c:Effects of combined treatments of γ­irradiation with coating containing
RO on the lactic acid bacteria of SFF during cold storage
Vibrio spp. using thiosulphate citrate bile salt sucrose (TCBS) agar
medium as described by LEE (1990).
The detection of Salmonella was carried out using the most probable
number technique. After enrichment at 37 °C for 24 hinselenite broth,
the cultures were streaked on Brilliant green agar and incubated at 37 °C
for 24 h, then the colonies were biochemicallyexamined in triple sugar
iron agar (ISO, 1978).
Chemical analysis
Total volatile basic nitrogen (TVBN) was determined as described by
MWANSYEMELA (1992). Trimethylamine (TMA) contents were determined in
fish samples as described by AMC (1979). Thiobarbituric acid-reactive
substances (TBAR) produced from lipid peroxidation were determined
according to ALASNIER et al. (2000).
Sensory evaluation
Irradiated and non-irradiated coated SFF samples were periodically
examined (every 3days) for their appearance, texture and odor post
treatments and during cold storage to determine the shelf-life of the
samples. The panel consisted of ten trained members from our laboratory
and scores were recorded as described by WIERBICKI (1985).
Statistical analysis
The data were conducted to two-way analysis of variance. The differences
among means were significant at significance level of p

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Source: ABD EL-DAIEM and HASSANIEN FLEISCHWIRTSCHAFT international 2_2018
Source: ABD EL-DAIEM and HASSANIEN FLEISCHWIRTSCHAFT international 2_2018
Fig. 1d:Effects of combined treatments of γ­irradiation with coating containing
RO on the enterobacteriaceae of SFF during cold storage
Fig. 1e:Effects of combined treatments of γ­irradiation with coating containing
RO on the molds and yeasts of SFF during cold storage
Recent interventions in the fish processing sector using natural
ingredients based on phytochemicals are gaining importance in minimizing
the use of preservatives, extending the shelf life, and improving
quality and safety of fish products. Natural preservatives obtained
from edible plants are rich in bioactive phytochemicals such as tannins,
alkaloids, flavonoids, and phenolics (BINSI et al. 2016).
RO act as antioxidants by way of inhibiting the propagation of free
radical reactions or the activity of oxidative and hydrolytic enzymes
(VELASCO and WILLIAMS,2011; BINSI et al., 2016). RO were reported to
inhibit lipid oxidation and microbial growth when added in various food
systems, including fish products (BURT,2004; BINSI et al., 2016).
Microbiological load
The data in Figures 1a–1e exhibit the effects of gamma irradiation
treatment of SFF samples coated with coats containing 0.5% RO
during cold storage (4 °C) on the microbial load. Samples of control
had initial counts of 5.78, 4.48, 3.48, 2.53 and 3.78 log10 cfu/g for total
bacterial count, psychrophilic bacteria, LAB, enterobacteriaceae as
well as total molds and yeasts, respectively. Meanwhile, treated samples
of SFF coated with edible coating (without additives) and SFF
coated with edible coating containing RO had low counts of total
bacterial count, psychrophilic bacteria, LAB, enterobacteriaceae and
total molds and yeasts to 5.64, 4.39, 3.17,2.46, 3.69 and, 5.36, 4.15,
2.83, 1.95, 3.54 log10 cfu/g, respectively.
Irradiated (1, 3and 5kGy) SFF coated with RO had low counts of
total bacterial count, psychrophilic bacteria and LABto4.82, 3.78, and
2.56; 3.59, 2.93 and 1.79 and 2.68, 1.65 and 1.45 log10 cfu/g, respectively.
The results agreed with OUATTARA et al. (2001) who reported that
coating containing thyme oil, trans-cinnamaldehyde which was
gamma irradiated at adose of 3kGy had synergistic effects on reducing
the aerobic plate counts and Pseudomonas putida of pre-cooked
shrimp. Irradiation at 1kGy reduced the counts of enterobacteriaceae
and total molds and yeasts to 1.42 and 2.58 log10 cfu/g, respectively.
Irradiation at dose levels of 3and 5kGy eliminated these bacteria from
fish samples as it remained undetectable upon cold storage (HAMMAD
et al., 2000; RADY et al., 2005).
Gamma irradiation at dose level of 3kGy reduced the counts of total
molds and yeasts to 1.47 log10 cfu/g. At adose level of 5kGy, the
counts of total molds were undetectable till 21 days of storage. During
cold storage, agradual increase in the total bacterial count and psychrophilic
bacteria was observed in all samples, but the rate of increase
was higher in control SFF samples than irradiated samples.
Furthermore, samples were rejected when the total bacterial count
reached 7.0log10 cfu/g (WANG et al., 2014). Thus, the shelf-life of uncoated
control SFF samples, coated SFF samples with edible coating
(without additives), and SFF samples irradiated and coated with coating
containing RO at dose levels of 0, 1, 3and 5kGy was 6, 9, 12,15, 18
and 24 days, respectively.
Food borne pathogens
Table 2presents the effect of γ irradiation of SFF samples coated with
coating contain RO during cold storage (4 °C) on food borne pathogens
of SFF. The results showed that the initial counts in control samples
were 1.69 and 2.75 log10 cfu/g for Staphylococcus aureus and B.
cereus,respectively. Moreover, bacteria counts of Salmonella spp.
and Vibrio spp. were not detected in these samples. Subjecting samples
of SFF to edible coating (without additives) and acombinate
treatment of γ irradiation at dose levels of 0and 1kGy with coating
containing RO reduced the counts of Staphylococcus aureus to 1.56,
1.32, and 1.12 log10 cfu/g and counts of B. cereus to 2.68, 2.41, and
1.83 log10 cfu/g, respectively. SFF samples with coating containing RO
and irradiated at dose levels of 3and 5kGy did not contain Staphylococcus
aureus and B. cereus.Meanwhile, Salmonella spp. and Vibrio
spp. were not detected in all SFF samples.
These results agree with previous reports (BARAKAT et al., 2004;
MIRAND and ZEMELMAN,2002). RO exhibited antibacterial activities
against food pathogenic microorganisms including Staphylococcus
aureus, Pseudomonas aeruginosa, Klebsiella pneumonia,Enterococcusfeacalis,Escherichiacoli,Staphylococcusepidermidis
and Bacillus
subtilis (YESIL et al., 2007). Also, extract of rosemary exhibited
higher antibacterial activity against the gram-positive bacteria
Staphylococcus aureus and Bacillus cereus than against the gramnegative
bacteria Escherichia coli and Pseudomonas aeruginosa
(ROMANO et al., 2009).
During cold storage, gradual increases of Staphylococcus aureus
and B. cereus were observed during cold storage in control samples,
as well as SFF samples coated with coating containing RO and irradiated
at adose of 1kGy.Irradiation at 3and 5kGy of SFF samples
coated with coating containing RO eliminated these pathogen from
SFF samples.

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Chemical evaluation
Effects of γ irradiation of SFF samples coated with coating containing
RO during cold storage on some chemical quality are shown in Figures
2a–2c. TVBN may be considered as aquality index for fish products
because its increase is related to the activity of spoilage bacteria
and endogenous enzymes
(RUIZ-CAPILLAS and MORAL,
2005). The acceptability limit
set by the EU (EEC, 1995) for
TVBN values of fish was
35 mg N/100gof fish flesh.
TMA-N content is often used
as abiochemical index to
assess keeping quality and
shelf-life of fish products
(CONNELL,1990). In marine fish,
as is sea bream, TMA-N which
is formed from trimethylamine
oxide (TMAO) because of
bacterial enzyme activity, is
the main component responsible
for an unpleasant “fishy”
odor wherein the TMA-N limit
for fish is 10–15 mg N/100g
(CONNELL,1990). SFF samples
coated by an edible coating
(without additive) or coated
by acoating containing RO
and γ irradiated at 1, 3and
5kGy showed no changes in
the contents of TVBN and
TMA-N. During cold storage,
an increase in these compounds
was observed, but
the rate of increase was lower
in SFF samples of combinated
treatment (coated and irradiated)
especiallyathigher
doses. This increase might
due mainlydue to the action
of enzymes resulting in the
formation of compounds
including ammonia, monoethylamine,
dimethylamine
as well as trimethylamine
(DEBEVERE and BOSKOU,1996)
imparting characteristic
off-flavors to fish.
The TBAR value is an index
of lipid oxidation measuring
the malondialdehyde (MDA)
content. MDA formed through
hydroperoxides, which are the
initial reaction products of
polyunsaturated fatty acids
with oxygen (FERNANDEZ et al.,
1997). Exposing RO-coated
SFF samples to gamma irradiation
at 1, 3and 5kGy induced
aslight increase in
their TBAR values as compared
to the values of control
and SFF samples coated with
coating (without any additive).
The slight increase in
the values of TBAR in irradiated
samples may be mainly
Effects on pathogens
attributed to the strong antioxidant effect of RO which acts as aradical
scavenger (KULISIC et al., 2004; SKERGET et al., 2005). These results
agree with GOULAS and KONTOMINAS (2007) who found that the oregano EO
with astrong antioxidant potential caused low TBAR for sea bream
fish.
Tab. 2: Effects of combined treatments of γ­irradiation with coating containing RO on
food borne pathogens (log10 cfu/g) of SFF during cold storage
Staphylococcus
aureus
Bacillus
cereus
Storage
(day)
Control
Edible
coating
Coating containing RO combined
with γ­irradiation
0kGy 1kGy 3kGy 5kGy
0 1.69 1.56 1.32 1.12 Nil Nil
3 1.78 1.64 1.39 1.23 Nil Nil
6 1.89 1.76 1.56 1.45 Nil Nil
9 2.46 R 1.92 1.67 1.59 Nil Nil
12 2.52 R 1.84 1.72 Nil Nil
15 2.27 R 1.93 Nil Nil
18 2.18 R Nil Nil
21 Nil R Nil
24 Nil
27 Nil R
0 2.75 2.68 2.41 1.83 N.D N.D
3 2.92 2.74 2.53 1.92 N.D N.D
6 3.14 2.89 2.62 2.24 N.D N.D
9 3.52 R 3.12 2.79 2.39 N.D N.D
12 3.47 R 2.95 2.58 N.D N.D
15 3.26 R 2.73 N.D N.D
18 2.94 R N.D N.D
21 N.D R N.D
24 N.D
27 N.D R
Vibrio spp 0 -ve -ve N.D N.D N.D N.D
3 -ve -ve N.D N.D N.D N.D
6 -ve -ve N.D N.D N.D N.D
9 -ve R -ve N.D N.D N.D N.D
12 -ve R N.D N.D N.D N.D
15 N.D R N.D N.D N.D
18 N.D R N.D N.D
21 N.D R N.D
24 N.D
27 N.D R
Salmonella
spp
R= Rejected; -ve= Negative; N.D= not detected
0 -ve -ve N.D N.D N.D N.D
3 -ve -ve N.D N.D N.D N.D
6 -ve -ve N.D N.D N.D N.D
9 -ve R -ve N.D N.D N.D N.D
12 -ve R N.D N.D N.D N.D
15 N.D R N.D N.D N.D
18 N.D R N.D N.D
21 N.D R N.D
24 N.D
27 N.D R
Source: ABD EL-DAIEM andHassanien FLEISCHWIRTSCHAFT international 2_2018

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Source: ABD EL-DAIEM and HASSANIEN FLEISCHWIRTSCHAFT international 2_2018
Source: ABD EL-DAIEM and HASSANIEN FLEISCHWIRTSCHAFT international 2_2018
Fig. 2a: Effects of combined treatments of γ­irradiation with coating containing
RO on TVBN of SFF during cold storage
Fig. 2b: Effects of combined treatments of γ­irradiation with coating containing
RO on TMA­N of SFF during cold storage
Sensory evaluation
Table 3shows that all SFF samples under investigation had an excellent
score for flavor and texture. The appearance of SFF samples
coated with edible coating (without additive) and RO-coated SFF
sample that were treated by gamma irradiation at 1, 3and 5kGy had
higher scores than the control sample. These may be due to the
brightness of coatings that coated the SFF samples. Similar results
were observed by KANG et al. (2007) who reported that irradiated pork
patty coated with pectin-based material containing green tea leaf
extract powder had high scores for appearance compared with control.
Upon cold storage, samples of control and coated SFF samples
showed similar scores till the detection off odor when their total
bacterial count reached more than 7.0log10 cfu/g, wherein samples
were rejected on day 9and 12 of storage, respectively. RO coated SFF
samples that were treated by gamma irradiation at 0, 1, 3and 5kGy
were scored as good samples and their rejection was due to increasing
their total bacterial count to more than 7.0log10 cfu/g on day 15,
18,21and 27 of storage, respectively. These results agree with OUAT-
TARA et al. (2002) who found that the shelf-life extension periods
ranged from 3to10days for uncoated shrimps and pizzas and from 7
to 20 days for irradiated coated shrimps and coated pizzas at adose
of 3kGy, respectively, compared to uncoated/unirradiated products.
Furthermore, LACROIX et al. (2004) mentioned that shelf-life extension
periods for irradiated coated ground beef samples at doses 1, 2and
3kGy were 4, 7and 10 days,
respectively.
Conclusion
Tab. 3a: Changes in appearance of SFF as affected by combined treatments of
γ­irradiation with coating containing RO during cold storage
Storage
period
(day)
Apperance
Control Edible coating Coating containing RO combined with γ­irradiation
0kGy 1kGy 3kGy 5kGy
0 8.7 Ba ±0.46 9.2 Aa ±0.29 9.2 Aa ±0.25 9.3 Aa ±0.14 9.2 Aa ±0.19 9.3 Aa ±0.32
3 8.2 Cb ±0.24 9.1 Aa ±0.23 9.2 Aa ±0.28 9.3 Aa ±0.34 9.2 Aa ±0.37 9.3 Aa ±0.24
6 7.9 Dc ±0.12 8.9 Cb ±0.37 9.1 Aa ±0.29 9.2 Aa ±0.23 9.2 Aa ±0.28 9.3 Aa ±0.29
9 3.1 Dd ±0.23R 8.9 Cb ±0.24 9.1 Aa ±0.26 9.2 Aa ±0.37 9.2 Aa ±0.34 9.3 Aa ±0.29
12 3.4 Dc ±0.26 R 8.9 Cb ±0.37 9.1 Aa ±0.24 9.2 Aa ±0.42 9.3 Aa ±0.27
15 4.2 Cc ±0.18 R 8.4 Ba ±0.46 8.6 Ba ±0.16 9.3 Aa ±0.15
18 4.1 Cd ±0.32 R 8.1 Aa ±0.34 8.7 Aa ±0.29
21 3.2 Bd ±0.27 R 8.7 Aa ±0.34
24 8.2 Aa ±0.41
27 4.4 d ±0.17 R
Capitaland small letters were used for comparing between means in the columns and rows, respectively. Means with the same letters are not
significantlydifferent (p>0.05). R= Rejected
Source: ABD EL-DAIEM andHASSANIEN FLEISCHWIRTSCHAFT international 2_2018
The results obtained from this
study showed that combination
treatments of γ irradiation
at doses of 1, 3and 5kGy
and RO coating improved the
quality and safety of SFF
(without any adverse changes
in their chemical and sensory
properties) through its effectiveness
in eliminating bacteria
and extending the refrigerated
shelf-life up to 24 days
compared to 6days for uncoated
control samples.
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Source: ABD EL-DAIEM and HASSANIEN FLEISCHWIRTSCHAFT international 2_2018
Fig. 2c: Effects of combined treatments of γ­irradiation with coating containing
RO on TBARs of SFF during cold storage
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with coating containing RO during cold storage
Storage
period
(day)
Flavor
Control Edible coating Coating containing RO combined with γ­irradiation
0kGy 1kGy 3kGy 5kGy
0 9.4 Aa ±0.26 9.4 Aa ±0.24 9.4 Aa ±0.25 9.3 Aa ±0.18 9.2 Ba ±0.46 9.3 Aa ±0.24
3 9.2 Bb ±0.37 9.4 Aa ±0.24 9.4 Aa ±0.37 9.3 Aa ±0.19 9.2 Ba ±0.23 9.3 Aa ±0.29
6 9.2 Bb ±0.23 9.3 Aa ±0.37 9.4 Aa ±0.23 9.3 Aa ±0.28 9.2 Ba ±0.19 9.3 Aa ±0.14
9 3.3 Dc ±0.29 R 9.1 Cb ±0.29 9.4 Aa ±0.29 9.3 Aa ±0.34 9.2 Ca ±0.41 9.3 Aa ±0.35
12 4.2 Cc ±0.24 R 8.5 Aa ±0.27 9.1 Ba ±0.36 9.1 Ba ±0.29 9.2 Aa ±0.24
15 3.2 Ba ±0.46 R 8.6 Aa ±0.41 9.1 Aa ±0.37 9.2 Aa ±0.18
18 3.5 Cb ±0.28 R 9.1 Aa ±0.41 9.1 Ab ±0.46
21 8.6 Ac ±0.16 R 9.1 Ab ±0.28
24 9.1 Ab ±0.41
27 8.6 d ±0.24 R
Capital and small letters were used for comparing between means in the columns and rows, respectively. Means with the same letters are
not significantlydifferent (p>0.05). R= Rejected
Source: ABD EL-DAIEM andHassanien FLEISCHWIRTSCHAFT international 2_2018

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Tab. 3c: Changes in texture of SFF as affected by combined treatments of γ­irradiation
with coating containing RO during cold storage
Storage
period
(day)
Texture
Control Edible coating Coating containing RO combined with γ­irradiation
0kGy 1kGy 3kGy 5kGy
0 9.1 Ba ±0.27 9.7 Aa ±0.41 9.7 Aa ±0.35 9.8 Aa ±0.29 9.7 Aa ±0.23 9.8 Aa ±0.37
3 8.9 Cb ±0.37 9.6 Ba ±0.23 9.7 Aa ±0.23 9.8 Aa ±0.43 9.7 Aa ±0.18 9.8 Aa ±0.29
6 8.9 Db ±0.23 9.5 Cb ±0.36 9.6 Ca ±0.41 9.7 Ca ±0.37 9.6 Aa ±0.26 9.8 A ±0.46 a
9 3.2 Cc ±0.45 R 9.5 Bb ±0.24 9.5 Bb ±0.23 9.7 Aa ±0.41 9.6 Aa ±0.23 9.7 Aa ±0.24
12 4.1 Cc ±0.25 R 8.9 Bb ±0.19 9.2 Ac ±0.24 9.6 Aa ±0.24 9.7 Aa ±0.37
15 4.3 Dd ±0.36 R 8.5 Bc ±0.23 9.3 Cb ±0.41 9.7 Aa ±0.23
18 3.2 Ce ±0.29 R 9.3 Bb ±0.25 9.5 Ab ±0.34
21 8.5 Be ±0.46 R 9.1 Ab ±0.29
24 9.1 Ac ±0.41
27 8.9 e ±0.37 R
Capital and small letters were used for comparing between means in the columns and rows, respectively. Means with the same letters are not
significantlydifferent (p>0.05). R= Rejected
Source: ABD EL-DAIEM andHassanien FLEISCHWIRTSCHAFT international 2_2018
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Authors’saddresses
Mohammad Hasan Mohammad Abd El­daiem (abdeldaiem2015@yahoo.com) and Hoda Gamal
Mohammad Ali (ho_modi@yahoo.com), Atomic Energy Authority, Nuclear Research Center, Inshase,
P.O. Box 13759, Egypt and Mohamed Fawzy Ramadan Hassanien (corresponding author: hassanienmohamed@yahoo.com),
Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig
University, Zagazig 44519,Egypt.

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15.PUOLANNE,E., E. RUUSUNEN and P. TURKKI (1983): Wasserbindungsvermögen
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RÖDEL,W.and R. SCHEUER (2007): Neue Erkenntnisse zur Hürdentechnologie
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MATT,Monika, and Michaela MANN (2017): Ergebnisse der Untersuchung
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